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ISSUE 16 | January 2010 |
Welcome to the Winacea E-newsletter.
You're asking all the right questions, and we're getting you the answers. Who and what is Winacea? Sounds like panacea, but
has everything to do with wine. Here are our definitions (and this is
just the beginning). Urban Dictionary, here we come!
n: wine incarnate, including the fermentation, aging and consumption (The winacea of Cabernet Sauvignon is quite complex and delicate.)
n: ancestry of wine (The winacea of mead traces back to ancient times.)
n: a remedy for stress and fun-haters (I really need a winacea after the day I had.)
adj: splendor of wine unrelenting (That dinner party was winaceus!)
n: supernatural connection between the grape vine and the human species (I had a winacea when I tasted Petrus.) v: to understand the allure of wine through experiences (Traveling to distant wine regions is an effective way to winacea.) |
Coquilles St Jacques paired with Pouilly-Fume
Serves 4
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1 cup fish stock
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1 lb small scallops (cut large scallops in half) | | |
1 lb whole mushrooms cut in half | | |
3 shallots, chopped
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2 Tbs butter, divided
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2 Tbs parsley, chopped
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1/8 tsp Salt and Pepper mix (4 parts salt: 1 part pepper)
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2 oz cognac
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1 cup dry white wine | | |
2 oz roux* | | |
1 cup heavy whipping cream | | |
2 oz breadcrumbs |
1. Bring to boil the fish stock and blanch the scallops for 2 minutes max and strain.
2. Sauté the mushrooms with the butter and SP mix and strain.
3. Sauté in a bigger sauté pan, the shallots with butter.
4. When shallots half cooked, add the parsley, the mushrooms and the scallops.
5. Flambé with cognac.
6. Deglaze pan with the dry white wine and reduce for 2 minutes.
7. In a small sauté pan make a roux and add some fish stock and whisk.
8. When thickened, add it to your mixture and add the cream.
9. Plate it in shallow baking plates or big scallop shells.
10. Top with bread crumbs and bake at 350 F for 15 to 20 minutes.
Recipe adapted from local chef Bruno Krioussis with Cooking with Bruno. |  |
New Beginnings!
Rolling out the new year and a
new name. Kylix Wine is now Winacea, and you are formally invited to
visit the new, dynamic website at www.winacea.com.
THe Our new name is an organic creation by your personal wine
maven Stephanie Davis. It was time to evolve, our "veraison" began, and
changing the name was a natural step. Winacea LLC is a connection
between Stephanie's scientific brain as a doctor of pharmacy and her
colorful passion for all things wine. Winacea LLC offers wine
education, entertainment and illumination.
Please add winacea.com to your safe-senders domain list, so we don't end up in your junk mail.
Stay Tuned!! Next month's issue will feature Winacea's services. |
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Winacea Events
Other Recommended Colorado Wine Events
Other US Recommended Wine Events
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Cooking with Wine
1 - Never use poor quality wine to cook with. The wine need not be expensive, but it should have appreciable flavor.
2 - The fresher the wine, the better the flavor. Use a wine that's been open less than 2 weeks.
3 - Think red wine when cooking red meats, game, and duck.
4 - Think white wine when cooking pork, veal, poultry and seafood.
5 - Wine used in marinades tenderizes the meat and helps the meat absorb flavors better.
6 - When reduced wine is too tart, add a little sugar or honey to balance it.
7 - Before adding wine to a soup stock, reduce the wine first to burn off the alcohol.
8 - When braising with wine, use about 1/2 cup of wine for every pound of meat.
9 - Use a wine from the same grape to both cook with and serve with the finished dish.
10 - Don't forget to leave some wine for the meal! |  |
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Winacea will launch its inaugural membership campaign in 2011! Please stay in-touch for more information regarding the exciting Winacea expansion and exclusive membership. |  |
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