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Category Archives: pairings

Wine and Cupcakes – the West Side Story…

THIS EVENT HAS BEEN CANCELLED FOR THIS DATE DUE TO PROBLEMS AT THE VENUE AND WILL BE RESCHEDULED! 

 

 

 

Our wonderful bakers will provide us with perfectly paired mini-cupcakes to accompany the tasting of our wines, and yours truly, the Chief Tasting Officer for Miss WineOH will be your host for the evening.

All wines will be available at retail cost following the event for take-home purchases.

You will be served 6 premium wines (a mix of white, red and rose) and 6 paired savory cupcakes. Bring your friends, bring your honey, makes it a “girls night out” – this is a great Fall indulgence in a beautiful private room at the Wine Bar.

The price includes all wines and cupcakes, small palate cleansers, taxes and gratuity.
$40 per person.

 

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Getting Your Viggy On

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In recent years the Virginia wine industry has adopted Viognier as the state grape. And, as we are wont to do, wine bloggers took to exploring it, and giving it a nickname – “viggy”. (Hattip to Lenn Thompson, SwirlSipSnark and Drink What You Like – not sure which of you coined the term – claim it in the comments, y’all!)

Many of my favorite wineries down south are producing beautiful viogniers, and MissWineOH loves to share so that others will fall in love with all this slightly misunderstood grape has to offer. While this wine originates in the Rhone Valley and is best known as the grape found in Condrieu, Virginia is where I first experienced the floral nuances and bright acidity reminiscent of evenings with a glass of chilled white wine in a garden of southern flowers. You should not confuse this with midnights in gardens of good and evil, though there may have been some of that as well in the distant past. On this particular evening on a Cleveland rooftop, we gathered a group of  friends and colleagues, and 6 viogniers from around the world, and then paired them with some great summer dishes – and it was very good.

The Line Up:

Pillitteri 2010 (Canada)
Tarara Winery 2010 (Virginia)
Gerard Bertrand Réserve Spéciale 2010 (France)
Ferrandiere NV (France)
D’Arenburg 2006 – The Last Ditch (Australia)
White Knight 2008 (California)

The Menu:

All of these dishes were selected to pair with Viognier, without pairing with a specific wine’s flavor profile. I would also recommend seafood (shellfish or meaty fish), pork, or pasta dishes. These crisper wines would be beautiful with an alfredo sauce. The talented Caitlin Ziegler (@thatcaity) is a budding chef, and my daughter – and she did all the hard work that went into creating the food for this event.

Brie with Apricot Marmalade (if I can coerce the marmelade recipe from @thatcaity, you’ll get it on WineOH recipes!) 

Spinach Dip with Chunked Challah Bread

Fruit Infused Pasta Salad

Summer Squash Tart

Curry Chicken Appetizers

White Chocolate Lemon Cupcakes – with lemon garnish.

My thoughts: 

This tasting was inspired by finding a bottle of D’Arenburg, 2006 The Last Ditch at Viaduct Lounge in the cooler case, which I promptly absconded with at a decent price on an evening out with friends. This wine was probably the least viognier like of all of them – crisp with oak and cedar undertones and very little floral on the nose – almost like an unoaked chardonnay in profile. I wondered at first if I was tasting a pinot gris. Perhaps the age played a part in that flavor profile, but it was a very different style than the other wines. Try newer releases of this one. (2008 – $17)

The White Knight was playful and yet crisp – delicious lavender, orange and peach on the nose, with a smooth mouthfeel and bright acidity. I like the honeysuckle and slightly spicy finish on this wine. Its unique as a viognier on my palate, but a great wine. ($12)

Tarara showed as what I’d call “classic viognier” to me, but I’ll acknowledge a bias toward Virginia wines. It was one of the three I could identify immediately. (the other two being those above) The floral notes on the nose call to me, with melon and a buttery mouthfeel rounding out a pleasing finish with just a hint of wood. I wouldn’t call it an oaky finish, the taste is too subtle for that. I would say it was a stand out for me – very pleasing. (not sure this is still available)

Gerard Bertrand was a label I found at a trade tasting a few months ago and is readily available at an under $13 price point. It brings strong hyacinth and orange on the nose, with continuing citrus mid palate. Dry, with a bit of a short finish, not complex, but a great sipping or dinner wine at the price.

Pilletteri produces a viognier that was all pear and melon and then a slightly spicy finish. I expected a bit more oak based on some of the other Pilletteri wines I’d tasted – but this one is a perfectly beautiful specimen. A buttery mouthfeel and some vanilla on the nose, but I found no notes indicating aging in oak. ($18.20 CAN)

Ferrandier was a last minute addition to the party, and I was happy that I added it. This viognier from Domaine de la Ferrandier is out of the Pays de’Oc region of France. Its aged two to three months on the lees with a highly aromatic floral nose, full mouthfeel and strong pineapple and peach finish. Beautiful classic viognier which rightfully earned its place at the top of the lineup. It also comes in at $11.99 retail. 

All of the wines were served at about 65, and were wrapped in opaque plastic and numbered. While I knew what the lineup was, they were randomly numbered, so not even I knew which was which without tasting first.

The Results:

Our guests were asked to taste each one and then vote on each with a chip. Green (like) Red (don’t like) and White (on the fence).

And the winner, well…. that turned into a tie – with a very close second.

Ferrandiere and Pillitteri took top honors – with Tarara coming in close (by 1 vote)  – the others did well, as in none fell solidly into the “omg, I won’t drink this now, much less ever again” category – and all received at least 2 don’t likes. There were a few minds changed as participants went back and tasted a second time – there may have been an attempt at ballot stuffing, but that was promptly halted by one of our felines chasing a shadow, instead of playing with the chips.

So what do the results tell you?

Everyone’s palate is different. It’s a combination of good food, good wine and good company that makes your experience a memorable one!

We Might Have Lost our WITS, but We Found Excellent Wine

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MissWineOH and company were asked to participate in the #WITS2012 Twitter Tasting event in conjunction with WineTwits, so we piled onto the rooftop deck with much anticipation. When the wines arrived, we were ready to pair, taste and tweet about four wines from California.

Wente 2010 Morning Fog Charndonnay was the first wine of the evening. This was paired with a romaine lettuce salad that I first experienced at Hillebrand in Niagara this past weekend. I don’t think I did Chef Dodd’s dish any justice, but it was pretty darn tasty. You can find my recipe here.

The Morning Fog lifted the dish to a beautiful profile with green apple on the nose, and soft citrus notes as it eased into a finish. As y’all know, I am not a fan of the oaky chardonnay, and it was obvious the oak was judiciously used to provide a light buttery medium mouthfeel. At $12.99, (slightly higher in Ohio) this will be a versatile crowd pleaser, as it paired seamlessly with the romaine, prosciutto, crab salad and caeser in the dish. 

Our second wine comes from Hahn Family Wines and home to my favorite wine banned in Alabama (Cycles Gladiator) – the 2011 Pinot Noir quickly became a crowd favorite. With strong berry and cherry flavors on the nose, with a hint of black currant, this pinot finishes with notes of marshmallow. I will attribute that to the winemakers use of caramelized oak on the wine. I am not at all saying the wine is sweet, though your tastebuds may argue with that point initially. The structure of the tannins and medium mouthfeel hold up well with a variety of dishes. We served a Cardamom Salmon spread over plain bagel chips (recipe here) and had trouble pulling away from this pairing to move on to the next wine!

Our third wine was the Garnet 2010 Carneros Pinot Noir paired with a Black Quinoa and Spinich with Basil Pesto. Garnet Vineyards has been making cool climate pinots since 1983, and the current winemaker Allison Crowe joined the tasting to give us her insights into the wine. While the Hahn pinot was overwhelmingly the favorite of our guests, I truly enjoyed the subtlety of this wine. Strawberry and Vanilla with a smooth enticing spice finish off with elegant oak and “drink right now” tannins that makes this CArneros Pinot Noir a go to red around MissWineOH headquarters. This wine is on the higher end of our wine buying for dinner, at $19.99 (and is not available in Ohio) but go get this wine, I loved it. The quinoa dish got lost in the structure of this wine, so the recommendation is to add a pork tenderloin or for a vegetarian twist, a well seasoned tofu, on top of the quinoa. You can find the recipe here.

The last wine was a bit of a struggle for us. Franciscan Estate sent us their 2008 Magnificat, a Mertiage blend. I had opened this a bit ahead, and aerated each glass, but it seemed either very tight in the bottle or slight off. After multiple aerations (and a later decanting) it was sadly determined that the wine was corked. We paired this complex red with a well seasoned Meatballs and Marinara, and those came out beautifully. That recipe is here. I’m not one to give up on a wine, so I’ll be looking for a bottle in the area to try. We’ll let you know how that works out. Based on the comments from tasters in the twitterverse, I’ll recommend this wine. The 2007 is listed at $50.00 per bottle, so a special occasion/cellar wine for us.

Many thanks to the wineries, our MissWineOH who participated on a school night, and the folks at Wine Twits for organizing it all.

Have you tried these wines? Or the recipes? I’d love to hear your thoughts.

Happy Sipping!

#Writers Note# The four wines for this tasting were received as samples courtesy of the wineries and WineTwits. Thank you for letting us participate.

What to do when you have too many strawberries, and a bottle of Viognier

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On a hot summer evening, I’m loathe to make anything too complicated for dinner. But on an evening when it is cool enough, I have no choice but to get creative. I just can’t seem to help myself.

That’s how I came to pull a bottle of Pine Ridge Chenin Blanc|Viognier from the cooler. There was a crate of strawberries in the refrigerator from the Tremont Farmers Market, one of the best neighborhood markets I’ve seen, and they were calling out for attention, paticularly once the Viognier had a chance to sit in the glass for a bit.

Pine Ridge Vineyards is located in the Central Valley region of California – they’ve been making wines since 1978, and are known for their Bordeaux blends. Today, the Estate’s 200-acres span over five renowned Napa Valley appellations – Stags Leap District, Rutherford, Oakville, Carneros and Howell Mountain.

This is one you don’t want to serve too cold – at about 55-60 degrees you find bright aromas of citrus and flowers, a somewhat creamy mouthfeel, with bright acidity. I was impressed with the lasting finish with tropical citrus and a hint of honey. And the $13 price is right in the sweet spot. This bottle came from Wine and Design in Tremont.

The strawberries came in with the meal I prepared to go with. Pan baked chicken tenderloins, seasoned with lemon and garlic and topped with a strawberry and fig chutney – accompanied by roasted cauliflower and red pepper was the meal of the night.

With the crisp acidityof the Chenin Blanc and the floral and light honey notes of the Viognier, the wine blended seamlessly with the flavors of the food. You can find the recipe for the strawberry and fig chutney here.

When you walk the aisles of your local wine shop in search of a crisp, but full white wine for your summer dinner. Look at the chenin blancs, or viogniers (or a blend of the two, like this one!) Great summer sipper.

GrilledShane.com, the perfect accompaniment to MissWineOH

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Please welcome GrilledShane as a guest blogger on MissWineOH. This post is part of the Ohio Blogging Association‘s Blog Swap this month. Many thanks to Poise in Parma for organizing and compiling the complete list of swaps.

So, here’s Shane, and all his grilled cheese glory!

Hesitant to partake in the Ohio Blogging Association Blog Swap, all my concerns vanished once it became apparent that I would be paired with a MissWineOH. A better partner, a wine blog, I could not have found to compliment my sandwiches. This has been a great experience for everyone involved and I must thank Tammy for her being such a gracious host.

Bread may be the staple of life…but with cheese it is heaven. Throw in some wine and you have a party.

Everyone remembers the traditional grilled cheese sandwich consisting of American cheese and processed white bread. However, not everyone realizes that a grilled cheese sandwich can (and should) be so much more. That is why I created GrilledShane.com…to educate the world on the amazing possibilities of the grilled cheese sandwich.

As far back as I can remember, my mother would make grilled cheese sandwiches with a special sweet butter that Nanny (my grandmother) used for the same exact sandwich. As I matured and could cook my own grilled cheese sandwiches, I still turned to my mother to make that simple, yet delicious sandwich. The mother’s touch of tradition and nostalgia simply made the gooey cheese and toasted/grilled bread taste all the better…even when still cooked with white bread and American cheese.

That emotional attachment attracted me to the grilled cheese sandwich and led me to become obsessed with a sandwich. Yes, I GrilledShane, am obsessed with the grilled cheese. Surprised? You shouldn’t be.

Even as someone who creates only vegetarian sandwiches, the grilled cheese sandwich possibilities are as endless as one’s imagination. Discover a new ingredient? Try it in a grilled cheese sandwich and you will be amazed at your new creation. Over the past three plus years, I have included such odd ingredients as mashed potatoes, edamame, nachos, grapes and tofu and each one was more enjoyable than the previous.

Recently, I created 80 new recipes in just a few weeks time, split between savory and sweet creations, for a new GrilledShane cookbook that will be released in November. Although I can’t specifically mention the ingredients I used, I don’t want to ruin the surprise, the versatility of this sandwich became more and more evident as the absurd, but delicious, ideas flowed out of my head.

Now these sandwiches from the cookbook, as well as the many original recipes on my blog, are not only sandwiches to be eaten specifically for lunch. Many could be eaten as a main course to a foodie feast or a great breakfast on a lazy weekend morning or the perfect finish to a multi-course experience.

Obviously, MissWineOH focuses on wines, of which I have very little knowledge. Sure, I know that I prefer white wines over reds, but that is as far as my experience in the wine world goes. However, I do know that wine and cheese is as classic a pairing as peanut butter and jelly. Wrapping the cheese in some unique and flavorful bread and melting it does not change the fact that wine is still the perfect drink of choice when enjoying a unique and gourmet grilled cheese sandwich.

grilledshane is devoted to all things grilled cheese: homemade recipes, news, and humorous anecdotes. Original gourmet vegetarian grilled cheese sandwiches are created with a unique twist. After reading, you will come to realize that grilled cheese sandwiches can be much more than two pieces of bread and one slice of cheese. MELT, a 100-recipe cookbook authored by GrilledShane is to be released just in time for the holiday season, November, 2012.

White Wines for Spring – TOWC Notes

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On a gorgeous Cleveland Spring evening, wine lovers gathered at The Olde Wine Cellar for an Ode to Spring, White Wines and Cupcakes on the deck of the wine shop. We were not disappointed with warm weather and a slowly setting sun. So what were we oohing and ahhing over on this beautiful evening with friends and strangers gathered to taste?

Wine and Cupcakes Selection

Brut D’Argent Blanc de Blancs

 Paired with White cake, custard and fresh strawberries with buttercream

How can one resist the urge to begin a tasting on one of the earliest warm days Cleveland has seen by sipping on some sparkling wine? We toasted to a new season with the very affordable and tasty Blac de Blancs from the Jura region on France.

This 100% Chardonnay has light effervescence, slight hints of crisp green apple and pear, a bit of mineral and some touches of buttered brioche at the finish.  Nice value.We paired this with the strawberry custard as a pleasing blend of light fruits. Champagne (or sparking, because even though French, this is not from the Champagne region) blends beautifully with fruits of all kinds. Think strawberry, apple, kiwi, peach… and of course you can easily add in the chocolate!

NV New Age Torrontes  – ArgentinaTorrontes Sauvignon Blanc blend

 Paired with Almond cake with roquefort icing

From one of Argentina’s most famous wineries – Bodega Valentin Bianchi, 90% Torrontes, 10% Sauvignon Blanc.

 Torrontes is the signature wine grape of Argentina. Aromas of fresh flowers and fruit, crisp, yet soft in the finish. Halfway through the fermentation process, the wine is centrifuged (spun) to halt fermentation, creating a slightly sweet, semi-sparkling wine. 9% ABV

The New Age is not your typical Torrontes, so if you are a huge fan, the effervescence may be a little shocking on your palate. That being said, for inexperienced wine drinkers, it is a great way to introduce your palate to a new grape. And if you like sparklings in general, you will probably find this to be a budget friendly one off from your usual bubbly.

Schloss Zell Mosel2007 Mosel Piersporter Michelsberg Kabinett Riesling – Germany

 Paired with Granny Smith Apple cake with Apple Cream Cheese and Caramel

Honestly, this cupcake could have paired with either the bubbly or the riesling. This wine and cupcake together just seemed like grandma’s apple strudel. Piesporter Michelsberg Kabinett is a very crisp moderately light bodied wine reminiscent of granny smith apples. The lively acidity results in a juicy clean palate feel that is ideal for a wide range of foods from cheese and appetizers to shellfish and meat.

There are so many variations on the theme when it comes to Riesling, this is your slightly off dry, slightly more acidity version. And it was a crowd favorite on our Spring evening!

2010 Tortoise Creek Wines Viognier – FranceViognier Tortoise Creek Winery France

Paired with Ginger Cake with Lemon Icing

 This Viognier, “Le Verger” is completely unoaked and therefore bright with lovely aromas of peaches, pears and honeysuckle that lead to a palate that is fresh and crisp but packed with fruit. Viognier can easily be paired with spiced dishes. I love a viognier with a sushi or fish. So I give you ginger and lemon… two of my favorite flavors with those dishes.

Viognier is meant to be consumed young, and typically will lose its perfume as it ages in the bottle, so don’t hold on to this one too long – not that you’d want to – its yummy (that’s a technical term), open it now!

2010 YardDog White Blend – Australia

Yard Dog White Blend South AustraliaPaired with Olive oil and sweet white wine cake with Basil Icing

55% Chardonnay, 18% Gewurztraminer, 15% Sauvignon Blanc, 9% Viognier, and 3% Semillon. from South Eastern Australia.

 This wine is barreled in old oak and stainless steel, so that the oak mellows the edges of the wine, but does not impart huge amounts of oak flavor – and its aged for 2-5 years, depending on the varietal, then blended prior to bottling. This one will cellar for a few years, so be sure to give it some air before sipping.

 The YardDog made me think of fish, pork, chicken… white meat dinners on a summer day. So its paired with a sweetened cake (to balance the semillion and gewurtztriminer – traditionally sweeter wines) with basil icing – one of the herbs commonly used on summer white meat dishes.

2010 Dreaming Tree Chardonnay – CaliforniaDave Matthews Band wine label Chardonnay

 Paired with Fig cupcake with Brie

Steve Reeder partnered with Dave Matthews to create this wine. They wanted to bring the traditional Central Coast flavors of spice and big fruit to their Chardonnay. This wine was aged for 9 months in oak and stainless steel, so you will get American oak on the nose.. which will calm after getting some air.

 At 13.5 % this is not a heavy Chard, nor is it a fruit bomb… this is, with some air, a lovely dinner chardonnay.

 It reminds me of sipping white wine on the deck with fruit and cheese, so I give you fruit and cheese.

If these pairings sound like fun, join us for our next public tasting on April 28 – tickets are available for the East Side tasting at The Wine Spot. Or give me a call, and we can put together a private tasting for your friends, family, company or civic group! 


Its a Beer and Cupcakes Kind of Day!

You knew it had to happen!

You knew that sooner or later, Northeast Ohio’s most innovative Chief Tasting Officer, MissWineOH, and our number one destination for craft beers, Market Garden Brewery would come together to create the most unique and exciting pairing event of 2012. The wait is over.

On March 11th, you’re invited to join us in Ohio City to take part in the introduction of Cleveland’s newest pairing experience – Beer and Cupcakes!

This is sure to be a pairing adventure that will excite everyone from Cleveland’s avid craft beer aficionados to MissWineOH’s oenophile friends. A carefully chosen selection of Market Garden’s handcrafted brews will be paired with sinfully seductive gourmet mini-cupcakes to create Cleveland’s most unique and refreshing pairing experience.

From Pearl Street Wheat to Forest City Brown Ale, we’ll be pairing Brew Master Andy Tveekrem’s amazing craft brews with unique, one-of-a-kind flavors in mini-cupcakes.

You’ll even get a preview of the latest and greatest yet to be named Belgian Triple.

Cupcake recipes will be designed and developed specifically for this event by MissWineOH and will be lovingly baked by Cleveland’s favorite, A Cookie and A Cupcake in Tremont. This is sure to be the most unique and enjoyable pairing event of this New Year. Don’t wait to buy your tickets!

For the price of your ticket you will get 6 beers and 6 perfectly paired mini-cupcakes, and perhaps a special guest. This is a formal tasting, so we start promptly at 3pm in order to keep everyone on the same track. The tasting will run approximately 2 hours.

Register for Beer and Cupcakes in Cleveland, OH  on Eventbrite

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