Shrimp Burgers with Avocado Aioli Paired with Willow Crest Pinot Gris, Washington.
September 21, 2012
I get the feeling this is going to be one of the last summer pairings I create, at least for 2012. It’s started to cool off a little here in Jacksonville, and I feel myself slowly gravitating towards “heartier” meals/wines. Not that that’s a bad thing! I’m definitely much more of a red drinker, but this year I’ve made an extra effort to drink more whites and also feature more meals which would pair accordingly. It was quite eye-opening! You should give it a try…at least…if you’re a die-hard red fan.
I’m sure most people will disagree, but even with my favoring reds, I still think whites do an overall much better job when pairing with food. I know that’s a very general statement, but it’s the conclusion I’ve come to. Maybe it’s their subtlety, but I find them to compliment individual ingredients much better than reds and don’t overpower as often.
The wine I chose to pair with these Shrimp Burgers with Avocado Aioli was the Willow Crest Pinot Gris. A truly beautiful wine which I discovered for a couple of months ago.
Local Chef Wine Dinner at Roy’s – September 26th
September 21, 2012
What
Here’s a very rare opportunity to sample the dishes of the finest Chefs in town and the perfect wines that pair with each course. Join our very own Chef Adam, Chef David Medure of Restaurant Medure, Chef Chris Faurie of The Corner Bistro & Wine Bar, Chef Don Edwards and Chef Nick Robson of Eleven South Restaurant for an event you won’t want to miss. ~ $95 per person
(price excludes tax and gratuity) ~ Call (904) 241-7697 for reservations.
Where
Roy’s Jacksonville Beach
(904) 241-7697
2400-101 South 3rd Street
Jacksonville Beach, FL 32250
When
Wednesday, September 26th, 5:30 pm
MENU
FIRST COURSE
Kona Kampachi & Rock Shrimp
Szechuan Ponzu, Black Seaweed, Crispy Wontons
Paired with 2010 Hogue Gewurztraminer
Chef David Medure, Restaurant Medure
SECOND COURSE
Crispy Pork Belly Salad
Balsamic Caviar, Mache, Chestnut Caramel Vinaigrette, Sweet Onion Compote
Paired with 2010 Central Coast Wild Hoarse Chardonnay
Chef Don Edwards & Chef Nick Robson, Eleven South Restaurant
THIRD COURSE
Trio of Oysters
Crispy on the half shell, New Orleans Style Oyster Patty, Oyster & Artichoke Soup
Paired with 2012 Simi Sauvignon Blanc
Chef Chris Faurie, The Corner Bistro & Wine Bar
FOURTH COURSE
Roasted “Ribeye Loin” of Beef
Root Vegetables, Green Apple Mustard, Brown Butter Foam, Horseradish Creamed Heirloom Spinach
Paired with 2007 Franciscan Magnificat
Chef Adam Hyatt, Roy’s Hawaiian Fusion
DESSERT
Chocolate & Huckleberry Tart
Cherry Ice Cream, Milk & Bittersweet Chocolate, Hazelnut Crisp
Paired with 2007 Ruffino Lodola Nuova Noble di Montepulciano
Is Weight Watchers “Diet Wine” The Next Big Thing in Weight Loss?
September 18, 2012
It appears that Weight Watchers have put their stamp of approval on a range of “diet wines” from Australian wine producer McWilliams.
At the time of this article being published, the 4 wines include: Harmony Sparkling Brut NV, Harmony Semillon/Sauvignon Blanc, Harmony Shiraz and Ezzenze Vine Dancer Marlborough Sauvignon Blanc.
So what makes the Weight Watchers healthier than regular wines?
The wines supposedly have less calories than traditional wines and also contain less alcohol. The Weight Watchers wine is expected to contain 6-10 ABV. The exact calorie count info isn’t available yet, but McWilliams have said that all of the nutritional information will be clearly labeled on the back of the bottle.
Click here for the full article from Inquisitr.com
My Thoughts…
Like I always say: “it’s unfair to judge something without tasting it,” but I can’t say I have the highest hopes for the Weight Watchers wine, at least, in terms of flavor. I could always be wrong…but I doubt it.
I might be a little out of my league here, but from what I know about the way they make non-alcoholic wine: it involves making the wine in the “usual way,” but then stripping the alcohol out of it, usually requiring some type of reverse-osmosis. Obviously there can be some significant negative effects on the flavor after the wine has gone through this process. Now, I don’t know if that’s what we’re dealing with here; but what I do know is that wines are the alcohol they are, not because the winemaker thinks it’s “fun” to get you fat and drunk, but rather to do with “balance.” That’s a whole other topic which I have no intention of going off on a tangent on here…
I’m all-about controlling alcohol levels in wines, but this seems like more of a marketing ploy aimed at the rotund. On the flip-side, it’s kind-of a big step having the nutritional information on the back label of a wine bottle. It’s safe to say that you should expect to see more of “this type of thing” (i.e. diet wines and nutritional labeling) in the future!
Posted in News | Tagged low alcohol wine, Weight Watchers wine | 3 Comments //TJ Loved Wine!
September 18, 2012
What will Vineyards of the Future Look Like?
September 18, 2012
The Western Farm Press have a vision of vineyards of the future, and it looks a little like this:
“…one sensor will measure the amount of photosynthetic energy being absorbed by vine canopies at any time of day. Others will sense moisture levels from leaves and soil. A variable-rate irrigation system can then supply just the right amount of water and fertilizer. All the info can be collected, processed and seen by growers in real time through their mobile devices so they can make informed decisions quickly.”
Washington State University’s Center for Precision and Automated Agricultural Systems have started working with University of California at Davis on a three-year, $2.6 million U.S. Department of Agriculture project to bring this highly technical future into reality for wineries.
“This research is aimed at developing and integrating soil- and plant-based sensors to monitor the state and condition of plant canopies for optimizing management within orchards and vineyards,” said Qin Zhang, WSU CPAAS director.
WSU is also investigating modifications to their mobile-based suite to monitor water stress of grapevines. Additions include infrared thermography to detect temperature distribution patterns of sunlit and shaded canopies, as well as a handheld light bar and multispectral camera to measure PAR absorption under different water stress levels.
“This is a very challenging task,” stated Zhang. “We’re giving growers a basic algorithm, and they can choose the interface. Some want a paper copy of the data analysis; others want it on their iPhone. Some want results in color; others in black and white. Some want to see something in 3-D; others in 2-D. It’s difficult to please everybody. The important thing is to make the information available visually in real time.”
Click here for the full article from Western Farm Press.
My Thoughts…
This is the boring-nerdy-technical side of the industry. The side that people probably know exists, but don’t really want to acknowledge. Then again, progress is progress and why should wineries/grape growers be any different than any other industry? They still need to change with the times like everyone else!
No matter how big or small, wineries are always going to have an element of romance associated with them by the consumer. To this end, imagine you’re in a small family owned winery in Sonoma. You look out out the tasting room windows onto the vineyard and see: mechanized grape harvesters, miles of Cat5 cable and fiber-optic wires running between the vines, with electronic monitoring stations planted at the end of the vine rows where rose bushes once stood. All of this whilst the winemaker stands next to you, iPad in one hand controlling everything in the vineyard, whilst he pours his new-release Chardonnay with the other hand, waxing poetically about the “non-interventionist approach” he takes towards winemaking.
I can’t help but think that this “vision” of the future might kill the mood for the average winery visitor ever so-slightly…but maybe it’s just me…being an old romantic…
The reason I published this article was that it got me thinking: I wonder how many wineries will make every effort to hide any levels of mechanization, automation and technology away from winery visitors, in order to adhere to their expectation of a winery? If I was a winery owner, I would! It’s a topic which maybe isn’t “hot” at the moment, but as the years progress I think it will be.
What was discussed in this article was probably leaning more towards the larger grape growers, so the “small family owned winery in Sonoma” example is maybe slightly exaggerated…but it’s only a matter of time before this level of tech filters down.
Posted in News | Tagged vineyard of the future, vineyard technology | Leave a comment //Learn to Recognize the Early Signs of a Wine Drinker!
September 15, 2012
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