Avenue Vine

SEPT. 30, 2005 ISSUE

This is a must have addition edition for your food & wine shelves! I meant to alert you to this issue back the first of the month. As I’ve just received my new edition I figured I better get this out to you so you may still have a chance to pick it up off the stands.

So way full of great information!

They aren’t kidding when they say “THE ENCYCLOPEDIA OF F O O D either! There’s these little excerpts called “Ask the Experts.” I’ll quote a few after the chapter headings below, and other interesting bits.

MEAT: Q: Is it OK to eat pink pork?
A: Pink is not the issue, temperature is. For decades pork has been overcooked to prevent trichinosis, a disease which is far less common today. Danger is averted when the meat reaches 137◦F (at which temperature it might still be pink), but you can usually go as high as 150◦F and still have juicy meat.

DELI MEAT: Q: Is there a difference between lardons and bacon:
A: Yes, but it’s all in the cutting. Lardons com from the same meat as bacon but are cut vertically into thick matchsticks of alternating layers of fat and meat. Lardons should be sauteed until slightly crisp on the outside. They add a salty punch to salads, but are good with potatoes and Brussels sprouts. They’re chewy and full of flavor–bacon for bacon lovers.

POULTRY: Chicken can go well with any wine, white or red–the key is picking a good match for the preparation. For basic roasted chicken, anything from cool, fruity Beaujolais-Villages to earthy Pinot Noir should make a nice counterpoint. Even Bordeaux, softened by a bit of age, will work. Just remember that a good portion of the that meat is white and rather light, so don’t pick a heavy wine that will overwhelm it. Whites at the heavier end of the spectrum can work well too. Think Rhône varieties such as Roussanne, Marsanne and Viognier. If you’re feeling particularly indulgent, try a white Burgundy.

SEAFOOD: Q: What is a simple and elegant fish dish that can be prepared quickly?
A: Try the French classic sole a la meunière. Dredge the sole (or flounder) in a little flour and brown both sides in a hot pan with butter and oil until the fish is slightly flaky. Remove the fish and add 2 tablespoons butter and 1 teaspoon freshly squeezed lemon juice per piece of fish to the pan, stirring until combined. At the last moment, add a small handful of fresh chopped parsley, then pour the sauce over the fish.

PRODUCE: Artichokes and Wine--Artichokes tend to make wine taste sweeter, so choose very dry wines with light acidity. Brut non-vintage Champagne can work with simple preparations, while such as Barbara can stand up to additional flavors such as tomato sauce. Dry rośe wines are a good choice, as is Sauvignon Blanc.

DAIRY: Blue Cheese and Wine–Many people find that the moldy flavors of these cheeses fight with dry wines. Their creaminess is especially tough on reds. Sweet wines are the answer. Trey sauternes with Roquefort and Port with Stilton. The nutty taste pf oak found in these wines is especially welcome with blue cheese.

PANTRY: Pasta and Wine–Choosing the right wine for a pasta dish depends on both the sauce used and the pasta... I’ll let you find the rest of this information in this issue of SEPT. 30, 2005, of Wine Spectator Magazine.

Other chapter headings: BREAD, OIL & VINEGAR, CHOCOLATE, COFFEE & TEA, EQUIPMENT and WINE, etc,

So much great information, over 140 pages worth–like I said this is a must-have for you kitchen and maybe your life.

If you can’t find it at your local News Stand here’s a link for “Back Issues” of Wine Spectator Magazine.

Enjoy the read–see you at the wine shop and/or the farmer’s market!