Raising the Steaks
Steak and wine have been linked together, forever.
Just as a glass of wine is part of any important
occasion, so, too, is a flavorful slab of rib-eye, sirloin
or tenderloin. But over the past few years, a
tantalizing twist has added to this mix, and the idea
is spreading. Clever meat farmers have been raising
beef on a diet that includes wine. You heard
correctly. Wine Fed Beef. I know. The image this
conjures is not necessarily pretty. Picture a ton of
living steak…walking around with a buzz. Steer
clear of that steer…don’t get in its way. But, make
sure to get some on your plate. Because, by most
accounts, wine-fed steaks are some of the tastiest
pieces of meat you’ll ever eat. This whole concept
takes the classic combination of steak and wine, and
joins them a full stage earlier – right on the feedlot.
Turns out that chugging wine, does not produce an
angry Angus, but a happier herd. Just ask Janice
Ravndahl, whose cattle ranch in Western Canada is
attracting lots of attention – and business – because
her free-range cows are not only grass fed and
hormone-free: For the last 60 days of life, each
receives a daily liter of red wine. Ravndahl, who
comes from a long line of cattle ranchers, says she
decided to give booze to her beef after seeing TV
chef Gordon Ramsay plying pigs with beer. Her first
idea was to pour some Pilsner for her cows, as
supposedly given to highly-prized Kobe and Wagyu
beef. But Janice became convinced that beer bloats
cattle. So, being surrounded by Canada’s famous
Okanagan vineyards, she instead opted for the wine
cocktail for her beef, and created Sezmu Meats –
named for an ancient Egyptian wine god. She
reports that her cows love feed mixed with wine,
and some even lap it up straight from the bucket.
According to Ravndahl, the wine-fed animals are
more blissful and sociable than others, and seem to
moo more to each other.
The resulting meat has brought rave reviews from
master chefs at the top restaurants in the area,
who say Sezmu beef is tender, sweet, well-marbled,
and delicious – simply superior. If you believe the
reviews, wine-fed beef could well challenge Japan’s
famous Kobe beef, for the title of World’s Best Steak.
A similar thing is happening in Western Australia’s
renowned wine region, where they’re raising Wagyu-
type cattle on a diet that features a daily mix of
Cabernet and Merlot. And they, too are said to
produce some of the best meat that can be found.
This movement’s also starting up, we’re told, here at
home in the wine-friendly state of Washington.
However, not everyone is thrilled by boozing
bovines. Critics claim the idea of snockered steer is
completely un-sustainable. But on the plus side, it
is also reported that wine-drinking cattle emit less
methane gas than their more sober counterparts,
which means less of the dreaded Greenhouse Effect.
And, university studies are now underway to see
whether wine-fed meat carries the same heart-
healthy benefits conveyed by red wine itself. So,
if you ever do chomp down on a tipsy tenderloin,
you might be doing yourself a favor. As for Janice
Ravndahl, life is good: her meat is now taking
Vancouver by storm…and she’s mapping plans to do
serious business in the United States. We’re already
drooling…here at Grape Encounters Radio
WINE AND POLITIX
Wine and Politics. Now, there’s a Tasty Nexus that goes
right back to our pre-historic Solar Plexus. The earliest
known example of wine production dates back 8,000 years
to Georgia, in Europe. Since that was the Stone Age,
we’re not sure exactly who decided to grow those grapes,
but would bet it was the Chief, not the grunt of the tribe.
That sets the template. Wine has been linked to Royal
(translation) Political rulers from ancient Egypt to Europe,
including the Spaniards who brought wine-making to
America. A direct genetic connection extends from grapes
planted by the politicians of the Roman Empire to France’s
Bordeaux region and thus, the wines of America.
Speaking of which, the Father of Our Country…was a Wino!
George Washington was an intensely personal fan of the
fullbodied Madeira wines of 18th century Portugal. Another
founding father, Thomas Jefferson, not only installed a
massive wine cellar beneath the White House but wrote“
Good wine is a necessity of life…I double the doctor’s
recommendation of a glass and a half each day and even
triple it with a friend.”
Now, in modern America, the collision of wine and politics
continues. Common thinking often has it that Conservatives
or Republicans, tending to be older and wealthier, like more
complex varietals. Democrat Liberal types, often being
younger, prefer sweeter, less-expensive wines.
Of course, it’s not that simple. Everyone has a unique
palate, so you find real-life complexity…when you zoom
down to where wine and politics collide. Here’s why you’ll be
as confused as I am, at the end of this report.
For openers, records show wine-makers give more to
Democrats, while beer-makers give more to Republicans.
One would be tempted to think it were the other way around.
Meantime, President Nixon –whose political base was
conservative Middle America – was a closet wine snob,
though a smart one. His favorite bottle was a French
Chateau Margaux from one of Bordeaux’s oldest wineries.
Nixon always made sure that wine was poured from napkin-
covered bottles so as to hide its French origins. A few years
earlier, JFK, the man who beat Nixon in 1960, was much
more out front with his love of things French. His First Lady,
born a Bouvier, turned the White House into what was said
to be “the best French restaurant in Washington.” John
Kennedy maintained a private, but massive, wine cellar that
included Chateau Mouton-Rothschild, 1864, worth at least
15 thousand a bottle today! So, Nixon and Kennedy would
indeed have agreed that Bordeaux rocks! Different politics,
same good taste…
How about our current Prez? Barack Obama, believed to
be a very light drinker, has nonetheless shown a strong
affection for wine…serving Graham Beck Brut, a sparkler
from South Africa at his inaugural event. Mr. Obama is
also said to have his own private wine cellar back home in
Chicago.
The fellow said likely to oppose Democrat Obama in the
next election, Republican Mitt Romney, reportedly does not
consume alcohol, as per his faith…preferring milk, or soda.
But while you can’t bet on knocking one back with Romney
you can knock one back in Romney –Romney, Indiana or
Romney, West Virginia, both of which play host to many
wine-selling establishments. And loony as that may seem,
the exact sort of name-game connection has touched the
household of famed Democrats Bill and Hillary Clinton.
They hired New York’s Clinton Winery (named after another
Founding Father – a onetime vice-president not related to
Bill Clinton) to help celebrate daughter Chelsea’s recent
wedding in Rhinebeck, New York.
Then, too, consider that the Washington DC International
Wine and Food Festival chose its latest venue to be the
Woodrow Wilson Plaza of the Ronald Reagan Building at the
Trade Center in Washington. Wilson – the Epic Progressive.
Reagan – the Quintessential Conservative. In Washington
– named for that Madeira lover…the Father of our Country.
United…over wine….in a strange sector of the universe –
not unlike our own Hidden Compound – that surely blurs the
line…when it comes to politics and the fruit of the vine.
The Terror of Terroir
Of course, you start with a grape and a dream. But where
you plant your grape and dream will determine whether you
achieve vino…or vinegar. Richard Sanford knew this as he
prospected for his ground-breaking vineyard that established
the wine country of California’s Central Coast more than 40
years ago. Word is, he’d fallen in love with Pinot Noir, but felt
that Pinot from warm locales could be improved. So, after
driving around and taking lots of temperature readings, he
decided to put his Pinot plantings near the coastline, where
the cooling fog and ocean breeze, made for a long growing
season and slow, even ripening of his grapes. He was hugely
successful.
Then, seeing how Richard had worked a strong hunch into a
Pinot powerhouse, others followed…and the western lands
that stretch from Santa Barbara to San Francisco went on to
achieve legendary status in the wine world. The key word here
would be terroir: literally, French word for soil. It refers to
the land where the grapes are grown, as modified by geology,
geography, and climate, which, combined, give a wine its
distinctive character. French and other Old World wine lovers
are bigger believers of this than Americans, and swear you
can taste the difference, but it’s also an accepted fact here in
America that grapes from some of our domestic vineyards are
flat out superior to those of others.
The need to best match grape to land is replicated across
America…as all 50 states are engaged in wine production.
Simply put, if you plant the right grape in the right place, you’ll
probably make a very good wine…right grape in the wrong
place, you might as well burn the vine. Even areas that are
similar in climate and lay of the land, can be different from
each other.
Think “microclimate.” The breezy, coastal areas tend to
produce great Pinots and Chardonnays. Warmer, protected
lands are known for full-bodied Rhone and Bordeaux types -
your Syrahs, Grenaches, Merlots, and Cabernet Sauvignons.
Which brings us back to terroir. Properly understood, it should
imply a wine marriage of the perfect grape, to the perfect
place, equaling the perfect wine. Soil, sun, grape and wind in
perfect harmony.
That’s why the people who launched the great vineyards
deserve our respect. For them, winemaking was easily as
much art, as science. They rolled the Big Dice… played the
hunch, and took the chance. A farmer just has to grow the
wheat – albeit, no easy feat – but a vintner has to grow the
grape…and then make it into the finished product that graces
your glass.
Today, wine-making is a science. Vintners can now know
the exact DNA of their plantings…and the precise geologic
nature of soil and micro-climate. But for the pioneer
American planters from Father Serra, all the way to Richard
Sanford…intuition, a touch of tradition, and a good eye for the
land…the terroir…a true “sense of place” are what married the
wine, and carried the day.
Opening Doors (and Dreams) in Tuscany
What is your dream of dreams? What would you really
do…if you won the lottery….or suddenly began to dance
as if no one were looking? Would you fly into Wine
Country and launch a lovely and memorable day, filled
with the sights and scents of rolling hills, neat rows
of grapes, scenic drives through Italy’s Tuscan wine
region…strolling ancient cellars…tasting spectacular
Spumante?
But wait – isn’t there more to your dream of dreams?
Does it end when the sun sets over Tuscany? No.
Because in this dream, you stay in Wine Country. Wake
up the next morning – and a thousand after that – to
grapes, and saffron, and olive blossoms in the air. You
work the earth and refine the vine…you live the life…and
fashion your passion…as a true Wine Maker.
There. We’ve said It. The secret dream…the fantasy
within the fantasy. Going to Wine Country…not merely
for a one-nighter…but moving in…to stay. Working the
earth…to elicit the Elixir.
But, how do you get there from here?
That’s not as tricky as you might think, to see if the
Wine Life is truly…for you. For starters, though, experts
say lose the daydream of kicking back with a glass
of chianti at Easy Vineyard after a day of short hours.
The wine industry is hands-on, hard-working, and
fiercely competitive, just like any other business. Many
positions require higher education. Thus, a good place
to scratch is entry-level work in, or near, wine-making.
Such beginner-work will help you see if the vintage life
is for you. So, back to specifics: To toil in Tuscany,
you must have work papers in order. Get a good Italian
accountant or commercialista to assist you. Get your
employment deal in writing. Even though today’s high
unemployment in Italy means the job search may be a
touch difficult, you have a wonderful advantage: You
speak fluent English…highly prized on the Italian job
scene. Your English, in fact, may open more doors for
you than your degree.
For example, the ancient Tuscan towns of
Montepulciano and Montalcino are famous wine-
producing centers with many firms that export to
America. These cities are great places to prospect. The
inns, bistros, bed and breakfasts, farm retreats, vacation
villas, spas, schools and restaurants of Italy’s Wine
Country are always looking for fluent English-speaking
people who are computer and Internet savvy. You’ll
work as receptionist, manager, wait staff or marketing-
on-commission. Many companies are American-owned
and need English speakers to lead cooking, walking or
bicycle tours, and painting and art schools. You’ll find
a multitude of agencies if you search the Net on the
region and the interest you have…or click to the Italian
Yellow Pages. Call the local Italian tourist office – a
good source for job leads. And believe it or not, you
can also swing a Wine Scholarship to college…courtesy
of the American Society for Enology and Viticulture…a
wonderful resource for getting into wine making and the
wine industry.
And you can go online and hit up a specific vineyard.
Some very cool winery jobs and internships are listed
on the Internet, by such firms as Biltmore vintners
in North Carolina…Mudbrick in New Zealand…and
numerous other growers, including many here in
California. Wine marketing jobs abound – meaning
you could trade your stuffy sales cubicle for a lush
life, using same skills, in Wine Country. All of the
atmospherics but virtually no risk, allowing you to see
if you have the wine life in your blood. You can be
processing grapes through all the wine-making steps
to produce bottle-ready wine… And, of course, you can
also get your feet wet (pun intended) by dishing out a
few bucks for a guided tour of the vineyards…here or
abroad…a tour de force…for the fan of le vin…so many
ways to go, to see if you have the Ripe Stuff…for an
industry made in Heaven.
Legend has it that the father of modern psychology, Sigmund
Freud, once commented that, “sometimes, a cigar is just a
cigar.” And while that may be so, the same probably does not
apply to…you guessed it…wine!
When was a glass of wine….ever…just…a glass of wine.
Always, there is mood…and feeling…not to mention
the “character” and “personality” of the wine itself.
No wonder that today’s psychologists – the heirs of Dr. Freud
– are starting to look very carefully at how your very choice of
wines…defines…your particular character and personality.
Think about it. Is it possible that one could tell…from your
Zinfandel…what’s going on inside of you? Are you aperitif
apparent?
According to the evidence: Yes!
Recent research by scientists in Australia and Britain indicates
that drinkers who reach for sweet-tasting wines are more likely
to be impulsive while those who choose dry varietals show
a higher tendency for openness. So, again, sweet equals “I
shoot from the hip…I jet to Vegas on a dare…I…elope.” Dry
equals “What you see is what you get…I share my feelings…I
am Transparent.”
So if your sweet tooth leads you to the nearest Port, Muscatel,
Sauterne, Reisling, sweet Loire Chenin Blanc or Vouvray, you
are hereby branded a Firebrand. If your slant on decant leans
toward the drier Sauvignon Blanc, Chardonnay, Muscadet or
a Spanish Albarino, you are an Open Book. By the way…the
Brit and Aussie scientists who did this study knew exactly
where to look for their human drinking subjects: the nearby
golf club, and the nearby University.
Meantime, from Canada comes word, that your wine trait
may be a sealed fate. Scientists up North have found a
particular gene that appears to make you reach for that sweet
wine…or, the chocolate next to it, for that matter. This gene,
appropriately called “GLUT-2,” may help explain why some
people crave sweet food and drink, while others can resist the
temptation.
But we digress. Back to the issue at hand: how your love of
wine reveals your personality.
Knowing we’d be curious about this, researchers at
Yankelovich Monitor, who measure the big social and
marketing trends, queried a couple thousand people,
and determined that if you drink wine you are likely to
be a…trendsetter…open to new experiences…and an
information-savvy, confident consumer. Furthermore, you
desire intangibles, have your life priorities in order, and follow
your own unique path in life! Yankelovich explains that those
who join wine-of-the-month clubs, in fact, are walking on the
wild side – sort of. They are seeking adventure…albeit safe
adventure! Other traits researchers link to the American
Wine Drinker: more likely to be a college grad…enjoy higher-
than-average income…travel abroad more…and gravitate to
large population centers! Not too bad, on balance.
So there, you have it. You are what you drink…we think.
But enough of this. Gotta go. There are, after all, those
intangibles to ponder.
Some aspects of the wine-lover’s life can be downright
daunting. Let’s see if this has happened to you: You’re
up in Wine Country, having the tasting of your life. And
you’re thinking of flying home with a few bottles. But wait,
you say…what about all those TSA security rules. You
know – you cannot board the plane with any liquid container
larger than 3 ounces…unless its medicine or mother’s milk.
Doesn’t leave much room for wine, does it? So you drop the
idea and trudge out of the tasting room empty-handed.
That’s been happening a lot…so much so, that sales have
reportedly plunged at various wine tasting rooms, which can
be devastating since some wineries depend on these sales
for up to half their profits!
What you need to know – is this: You can put as much
wine as your heart desires onto a jetliner. So long as it’s in
Checked baggage. No carry-on…all the wine you want in
cargo.
United Airline’s own website, for example, says there’s “No
Limit” on the amount of wine they accept. Continental and
other airlines have the same policy.
But caution: if you’re planning to cross a State Line to haul
your liquid loot home, whether by car or plane, keep in
mind that some states may bar you from bringing in out-of-
state wines. Texas, New York, Connecticut, Massachusetts,
Washington and many more have waged some form of
interstate wine wars over the years, leading to court fights
and confusion. So check the local rules with the state ABC
to avoid trouble.
Meantime, here’s a website that may clear up this mess.
It’s a UPS page that clearly shows which states allow which
other states’ wines in….whether you fly it, drive it or ship
it. It’s designed to tell you where UPS will fly wines, but the
very same list applies to what you can personally import
state-to-state by yourself. This website address is rather
long, however, so just go to Grape Encounters.com, click
to State-to-State Wine Shipping and we’ll link you up to this
valuable resource.
Now, what if you’re wine shopping overseas? A quick
note: don’t try to mail your wine back to America –
that’s against the rules. And no, you cannot ship alcohol
internationally. Here’s how you can get foreign wines
home. US Customs says there is no limit to how much
wine you can personally bring in…but…only the first bottle
is duty-free. After that, the Feds impose a 3 percent
duty and a 40 cent tax per additional bottle. Some savvy
wine travelers claim that some Customs folks ignore the
surcharges, because they’re so low, it’s not worth the time
or the paperwork! You probably don’t want to count on
that…so, declare everything, and maybe you’ll get lucky.
A couple of more helpful tidbits: In addition to US laws, the
laws of the State where your return flight touches down, also
govern the amount of wine you can bring in and how it’s
taxed…so before you depart, you should contact the state’s
beverage control board to get the score.
And – just like domestically– while you cannot carry a single
bottle of wine onto the USA-bound jetliner, you can put lots
of wine into your check-in luggage and wing it on home.
There…hope we’ve helped pop the top…on the traveling
When it comes to America’s love affair with wine…the
official beverage of romance….the State of the Union is
STRONG! And not just from the standpoint of consuming
the liquid of the gods: Winemaking in the USA is truly
a “growth industry,” even in the face of the deepest
recession, since the Great Depression. In fact, now more
than ever, you don’t have to be rich to switch….to a
pastime or career of bottling your own. No champagne
budget required, if you choose to become a purveyor of
pinot.
The numbers tell the story. And they are impressive
numbers, indeed…as well as in seed. Believe it or
not, while housing and small business were tanking,
America’s affinity for wine was growing, despite the
recession. According to the Wine Institute, the overall
US wine market grew 2 percent in 2010. Nearly 330
million cases are devoured per year here, albeit that many
consumers switched to cheaper wines. In the words of
John Gillespie, head of the Wine Market Council, based in
Napa Valley, “We’ve just completed 17 straight years of
growth in consumption of table wine in the United States,
which is really an incredible record.” His assessment is not
an exaggeration: America has more than a million acres
under vino cultivation, and for the first time ever, overall
US wine sales have topped the wine-loving French. That’s
big news for vintners — on both sides of the Pond.
Which brings us back to the idea that you or I would not
be pipe-dreaming, if we dared to dream…of making our
own. Let’s take a look at California, by far the country’s
leading wine-making state. More than three fourth’s of
California’s 2-thousand wineries are small, mom-and-pop
outfits. The bounty of these boutiques goes largely to local
markets and private customer lists. So, even if your last
name isn’t Gallo or Mondavi, YOU, too can be a player in
this beloved industry.
But…where do you turn to get your turn at becoming the
next 2-Buck Chuck? You can start by Googling “DIY” as
in do-it yourself, followed by wine. You’ll immediately
pull up more than 20-MILLION leads….everything from
hundred-dollar home-brew starter kits, to blogs detailing
how to make-your-own. There’s even a site based in
California’s Napa valley called Crushpad, dedicated to
helping you create your own boutique wine, from grape
to bottle. Crushpad promises, “Even if you’re new to
winemaking, and lead a busy lifestyle, you can still make
your own wine, your way.” The idea is, you choose your
own level of involvement, and let them take it from there.
You select the grapes….from California’s wine country or
the French vineyards of Bordeaux…and Crushpad custom-
makes batches in small lots. For a fraction of what you’d
pay for a new set of wheels, you get 25 cases of your own
boutique wine. So, whether you are a wine enthusiast,
retailer, or run a restaurant, a modest investment can launch
your very own label. Now, that’s a flavor you might just
savor!
The Quirk of Cork
For the die-hard romantic, it is one of the most essential elements of the wine
drinking experience. No, it is not Ravel’s “Bolero” or Barry White’s “Can’t Get
Enough of Your Love, Babe,” it is the humble cork–that low tech little device that’s
been keeping wine safely in its container since at least the 1st Century BC. We know
it’s been around at least that long because vessels dating back to that era have been
found with both the cork and the wine still in them. Talk about laying your wine
down for a while!
For as long as wine lovers have been enjoying the fruit of the vine, the cork has been
a key part of the romantic ritual, and though history has seen millions, if not billions,
of corks kill the mood by shattering apart or by pushed back into the bottle, the
ceremonial removal of the cork is a bit of wine drinking foreplay that most would
not like to see replaced by twist off caps or synthetic enclosure materials.
Despite the history of this ritual, most people know very little about that soft
wooden stopper that is crammed into the north end of most wine bottles. Cork
is actually the bark harvested from a species of Oak tree known scientifically as
Quercus suber, grown largely in Spain and Portugal. The bark is painstakingly
harvested every nine years, and each time the bark regenerates itself it grows
stronger and takes on a higher quality than the previous harvest. Sustainability
could easily be cork’s middle name, because the bark removal process – axe and all
– is harmless to the tree. Nothing is wasted. Once the bottle stoppers are punched
out, every shred of the remaining product is put to other uses. And, properly
pampered, Cork Oaks live upwards of 250 years! So it’s actually possible that the
very tree whose cork was popped at your great-granddaddy’s wedding…might be
the same one that offered up its bark for yours! Though more than 50% of all cork
is grown in Portugal and Spain, there are a number of other countries that also
grow cork for profit, including Italy, France, Tunisia, South Africa, and the USA. In
fact, over 5 million acres worldwide are dedicated to corky cultivation. Today cork
is used in the production of everything from floors to footwear – even spaceship
insulation — and is a 1.5 billion dollar industry. And despite cork’s many other uses,
wine stoppers alone represent more than a billion dollars of all those cork sales.
What many don’t realize is that cork is not simply an efficient and romantic way
to seal a bottle of wine and keep air from spoiling it. Since ancient history, it has
symbolized some very important virtues. Branches and leaves from the cork tree
were used by the ancient Romans and Egyptians to honor their athletic superstars.
In ancient Greece, the trees were revered as symbols of liberty and honor. For
that reason, only priests were allowed to cut them down. These felled trees were
consecrated to the Gods of Olympus.
Meanwhile, back here among the mortals, the once revered little stopper has found
itself in a bit of a tug of war recently—its reputation tainted both figuratively and
literally. Cork taint, a smelly but harmless biological agent, has been labeled the
ruin of many a good wine. It is believed that a compound referred to as TCA has
been finding its way into quality wines by way of infected corks. Defenders of the
cork claim that there are a number of other likely explanations for the musty flavor
imparted into these wines such as unsanitary practices in the winery. Nonetheless,
the controversy has focused a lot of attention on alternatives like screw caps and
- say it isn’t so! – synthetic corks, which are cleverly designed to look and act like
the real thing. Except…the replacements come up way short of actual cork on the
sustainability scale, and unlike our ancient plug, are not biodegradable. Not to
mention that screw caps and pseudo corks, can be prone to an aroma taint all their
own: the smell of sulphur, caused by reduced oxygen supply. And, warring factions
aside, we’ll tend to cast our lot with Quercus suber…the real cork deal. Because, let’s
face it: popping a real cork can soak any event in celebratio
Rex Pickett, author of the novel, "Sideways," is featured on Grape Encounters' Radio.
Over the past two years, Grape Encounters has earned a reputation as an entertaining and informative radio program that offers a humorous, offbeat and irreverent look at the wonderful world of wine. So what better guest to feature than the man whose story inspired a movie about wine that changed the way America enjoys the beverage and associated lifestyle?
Featured guest Rex Pickett wrote “Sideways,” which was adapted into an Academy Award winning feature film and literally altered the habits and tastes of wine lovers everywhere. Pickett’s depiction of a man named Miles who prefers Pinot to Merlot spawned what is now referred to as the “Sideways’ Effect.”
He and David discuss Pickett’s love affair with California’s Central Coast and Pinot Noir, as well as how Pickett himself brought notoriety to the wine-making region which has catapulted it into the world-class wine destination it is today. The two also dish about Rex’s second book, the recently released sequel to “Sideways”—Vertical.
During a particularly poignant moment, David asks Rex if he thinks another varietal such as Viognier would have emerged as the “go-to” wine had Miles preferred it to Pinot. Rex said the question was “a great one that (he) had never been asked.” Hear his response on this week’s show.
David also chats this week with famed restaurateur Robert Simon who shares his recent move from the Napa Valley to Pasadena to open A/K/A Bistro, hoping to bring a bit of the famous wine region to the LA Basin. Robert discusses his thoughts and plans for the new eatery as well as an ambitious Santa Barbara County wine-tasting event he will soon host.
Matt DuBow discusses popular wine-related products on Grape Encounters Radio.
Also on the show is Matt DuBow, whose hugely successful family-built company, EpicStyle.com has affected wine culture at large by introducing a wide range of products such as electric corkscrews, aeration devices, cork cages and wine glass charms and tags, which have become “must have” items at dinner parties and gatherings around the globe. Click here to hear the podcast.
Cabernet Concoctions Recipes
1/2 lb pasta
1/2 bottle Cab
salt to taste
2 tbs butter
1 clove garlic minced
1/2 lemon squeezed
1/2 cup cream
Salt and pepper to taste
1. Bring 1/2 bottle of wine to boil. Add pinch salt and pasta. Boil to al dente.
2. In sauce pan on medium heat, melt butter and add garlic and lemon juice. Slowly add cream, turn down heat, and whisk continuously so that the sauce does not break
3. Drain pasta and pour cream sauce over pasta. Add sprig of oregano or basil and serve.
Cabernet Coleslaw
1 head of red cabbage (rinse leaves and set aside)
1/2 of beet peeled and shredded
1.2 of red onion sliced
1 cup of Cabernet
1 tbs olive oil
Salt and pepper to taste
1. In Ziploc bag, add cabbage, beet, onion, wine, oil, sugar, and salt and pepper. Seal bag and let marinate for at least 1 hour.
2. Drain mixture. Heat grill pan on high and spray with oil. Gently grill cabbage mixture until brown on edges. Serve immediately.
Cabernet Potatoes
1 lb baby white potatoes (quartered)
3/4 bottle of Cabernet
Salt
4 fresh sage leaves minced
3 garlic cloves smashed
Sea salt and pepper to taste
2 tbs olive oil
1. Bring wine to a boil in large pot. Add potatoes and salt. Cook potatoes until tender and drain.
2. In mixing bowl add cooked potatoes, minced sage and garlic, salt and pepper and olive oil.
3. On oiled baking sheet, pour out potatoes so that they are spread out over cookie sheet. Bake at450 until golden brown (about 10-12 minutes). Serve immediately.