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ISSUE 27 | December 2011 | |
Welcome to the Winacea E-newsletter.
There is a secret formula to being a good host, and we're going to share that with you. Whether it is a holiday party or an impromptu block-party, when it comes to wine here are some things to keep in mind. Always have wine at the ready (if that's not obvious), white and red. The trick is buying inexpensive, unique, versatile wines and having a generous quantity on hand. Never, never, ever invite guests over without having enough wine to keep their glasses filled. Look for deals, discounts, rebates and be ready to buy. Grab a case or two and stock-up, especially if your favorite wine is on sale. Buying a wine that is "unique" doesn't mean that it is also hard to find. Look for wines that aren't widely advertised or seen on restaurant wine lists. Ask your retailer to help you find these "diamonds in the rough." Versatile wines are both food-friendly and easy sipping. It's great to have a wine that suits any occasions. Sparkling wines, such as Spanish Cavas are a good example of this secret formula. Beaujolais-Villages and Cotes du Rhone red wines fit the bill too. Be open to suggestions, and you'll really be impressed with what you can find.
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Open-Faced Crab Empanadas paired with Albarino
Serves 12
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all-purpose flour for dusting | | |
14-oz package frozen puff pastry, thawed | | |
3 T extra virgin olive oil | | |
2 garlic cloves, minced | | |
1 small onion, minced | | |
1 small red bell pepper, 1/4" dice | | |
1 small green bell pepper, 1/4" dice | | |
1 tsp smoked Spanish paprika | |
1/2 lb lump crabmeat | | |
salt |
Line a large baking sheet with parchment paper. Roll out pastry and cut out two 12 x 3" rectangles. Transfer to baking sheet. From the remaining pastry, cut four 12 x 1/4" strips and four 3 x 1/4" strips to use to make the borders. Moisten the edges of the large rectangles and press the strips around the border. Prick the bottom of the pastry all over with a fork. Preheat over to 375 degrees. Freeze for 15 minutes. Bake pastry shells for 30 minutes, browned and crisp. In a large skillet, heat olive oil and add garlic. Cook over moderate heat for 30 seconds. Then add onion and cook until softened. Add bell peppers and cover and cook for 8 minutes. Uncover and stir in paprika, cooking and stirring for 3 minutes. Add crab and gently toss, cooking for 3 more minutes. Season with salt. Spread crab mixture into the center of each pastry shell. Slice the 2 pastries into 12 single servings and enjoy.
Recipe adapted from Food & Wine Magazine - December 2006.
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Help?
This time of year Winacea is busy with holiday wine suggestions, referring private caterers and chefs, food and wine pairing recommendations and, you guessed it, wine events. Need some help picking out a special wine or planning a wine accented menu? Send Winacea an email or post your question on the Winacea FaceBook page. We've got your wine advice ready at the rescue. Still need more assistance? Winacea's Certified Specialist of Wine, Stephanie Davis, is the wine consultant for you. Don't waste your time searching the internet or scouring through books, contact Stephanie through the winacea.com website and get the personalized answers you need. There is an extraordinary amount of wine information available on the internet, hundreds of books, and now over a thousand wine-related apps for mobile devices. It can be overwhelming! Think of Winacea as your personal wine guru. We can sift through all that information and narrow-it-down to your specific needs. This holiday season (or any season for that matter) use Winacea as a resource. Everybody's doing it, why shouldn't you?
Stay Tuned!! Next month's issue will feature sushi wine pairings. |
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Winacea Events
Private Wine Tasting "Wine Around the World" - Windsor, CO (Dec 9)
Other Recommended Colorado Wine Events
Other US Recommended Wine Events
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How to Conduct a Wine Dinner at Home.
Grocery Shop/ Meal Plan - Choose 3 or more courses (i.e. appetizer, entree, dessert). Whether you cook them or buy them is up to you. Each course will be paired with a different wine, although sometimes the appetizer and first course can share the same wine.
Select Wines and Prepare - Sometimes it is easier to choose the wines first and then match the food, but the key is to have lighter wines served first, followed by heavier wines, and ending with dessert wines. Store the wines at serving temperature within 24 hours of the dinner. It makes it less of a hassle when it is time to serve. Some red wines should be decanted hours ahead of time.
Set Table and Receiving Area - All glassware (especially stemware) should be spotless and polished. After all, the wine is the "center stage," but don't forget the water glasses. Have all the necessary dinner items in place, and if you are lighting candles, be sure they are unscented. A scented candle can mask the delicate aromas of your specially selected wines. Always receive your guests with a glass of wine and a nibble (you know what I mean), even if you don't have everything else ready.
Deliver an Experience - Don't be in a hurry to eat through all the courses. A wine dinner is a culinary experience, a time to appreciate your guests as well as the wines. Learn and experiment as you go.
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