Probably one of the most popular cocktails in existence, the margarita cocktail comes in many varieties. From classic to frozen, fruit-infused to layered, salted rim to sugar-crusted, this cocktail is extremely versatile. At the same time, however, it can be as unique as the individual drinking it. There isn’t much better than a pitcher of these tart-n-trendy cocktails with a plate of nachos 😉
While we could debate the ‘perfect’ margarita, I truly believe that simple is better. Start with a simple three-ingredient cocktail–tequila, agave nectar, and fresh lime juice. From there, you can add other ingredients such as Cointreau, Gran Gala, and fruit juices (mango, pineapple, …). Makes me thirsty just thinking about the possibilities.
We can all agree that the ‘perfect’ margarita is the one you are currently drinking 😉
With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.
Gewürztraminer from Alsace, France
The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.
No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.
So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.
Heat up the wok, chill the wine, and lets get started…
Tammy’s Sweet and Sour Chicken
2 Green Peppers
2 Tomatoes
2 Carrots
Chicken Breasts (1 per person)
3-4 Green Onions
1 Small Can of Pineapple Chunks
Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).
Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.
Open the wine and enjoy!
Batter
1 Egg
1 Cup Flour
1/2 Cup Cornstarch
6 tbsp Cooking Oil
1 Cup + 2 tbsp Very Cold Water
1 tsp Baking Powder
1/2 tsp Salt
Dash of Pepper
Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.
Sauce
3/4 Cup Water
1/4 Cup Pineapple Juice
5 tbsp Sugar
3 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Ketchup
3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)
In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.
The words of our friends and family are still fresh in our minds. “You should take your love and passion for wine to the next level” one friend suggested at a wine pairing dinner. Another commented, “Yea… you guys really sweat the details and try to understand everything about these wines.” And so we thought… yea, why not. No one could have predicted the extraordinary circumstances that has made this particular journey so unusual. In a year without a pandemic we would have studied for months, attended the Introductory Sommelier Course & Examination as so many others have done. The Court of Master Sommeliers has done an incredible job communicating the ever-changing schedule of their wine education and certification events. Their positive outlook in the most recent announcement, however, doesn’t make it any less frustrating.
Here we are in month eight (8) of our journey from “enthusiast to sommelier.” There is currently no end in sight. We’ve just received notice of our second cancellation. Unlike the previous cancellation, none of the events have been rescheduled. This means that we do not have a date for our Introductory Sommelier Course & Examination. I completely understand the challenges brought on by the pandemic, and appreciate (and respect) the guidelines necessary to keep everyone healthy and safe. All we can do at this point is to continue reading, re-reading, learning, quizzing and discussing all of the information anticipated for the first-level course and exam.
The Holidays are a time for giving. It is also the season for appreciating family, friends, and of course… wine. The holidays seem to bring people closer together–albeit a challenge during this pandemic–to reflect on all the events of the year. We celebrate some new beginnings, and remember those important traditions we’ve adopted along the way. The Holiday Season is an all-encompassing rollercoaster of emotion. While no two holidays are alike, we are all striving for a season of celebration reminiscent of a Norman Rockwell painting.
We host a few and also attend several holiday-themed events during Holiday Season. Wine and wine knowledge is always shared at these events. There is never a shortage of spirited conversation and debate about varietals, vintage and proper pairing. For us… these conversations are equally as important as the formal book training for the Introductory Sommelier Course & Examination. It also provides the perfect opportunity to take the new wine knowledge out for a spin 😉
I’ve had discussions with individuals who have taken this first course, and they all agree with the recommendation of knowing the material inside and out before attending the two-day course. Others have reinforced the importance of having an active wine-centric dialog as often as possible. Talking (and listening) in detail about what makes Amarone della Valpolicella so special, for example, provides the opportunity to work on your memory recall while also learning something new. Remember… experience goes far beyond textbooks. And, speaking of textbooks…
Time to study. February will be here before we know it!
With the unexpected rescheduling of our Introductory Sommelier Course & Examination event hosted by The Court of Master Sommeliers, we are finding ourselves spending less time in the books and other study materials. And while it is nice to take a break (along with a few deep breaths), it is becoming more and more difficult to stay focused. One thing I’ve noticed, however, is how easily the information we’ve acquired over the past five (5) months is retrieved. Even the most obscure information seems to be available on-demand 😉
Perhaps it’s because our brains aren’t busy calculating all the ways we could fail. With the new test date moved back four (4) months, we can slowly ingest and mentally absorb the information as opposed to cramming for a final exam. It doesn’t mean that the curriculum is any less difficult. It does prove how pressure and stress can affect learning. Removing pressure, as in this case, relieved our learning and cognition related stress… but also introduced a new challenge. Study fatigue.
To put it into perspective… imagine running a short sprint that suddenly becomes a marathon. As a result, the finish line (achievable at your current pace) has moved very far away. Would you have the stamina to keep pace and cross the new finish line? Perhaps. Given the fact that you didn’t train for a marathon… would you question your ability? Definitely. So what’s the solution? Since everyone’s approach to learning is different, there isn’t a single remedy for all. For us… we’ve temporarily slowed the pace and intensity of our studying.
The trick is to not lose focus on the end result or goals, but to become more immersed in the journey. Instead of memorizing all of the necessary facts about viticulture, vinification, the art (and science) of food and wine pairing, and the seamlessly infinite wine regions of the world, dive into the details. Question why oak is used in barriques or how some white grapes along with certain winemaking techniques can produce very dark wines–such as Pedro Ximenez Sherry.
Fall weather calls for dark liquors. It’s time to put away the Summer tiki cocktails and gin-infused libations. Cooler weather inspires mixologists and cocktail enthusiasts alike to concoct liquid expressions of the season. There are many classic cocktails to keep us warm during the cooling months of Autumn. Only a few brown liquor cocktails arouse the senses, and recall flavors of Fall. This Manhattan-inspired cocktail is Autumn in a glass.
This Manhattan-inspired cocktail is Autumn in a glass.
For me, Fall is a season of baking spices, earthy citrus, and fiery colors. So… in that spirit, I set out to create a cocktail that pays homage to the season. The Autumn Leaves cocktail is smooth and inviting. The cinnamon spiced bourbon is framed perfectly by the Aperol, while the sweet vermouth gives a nostalgic characteristic to the cocktail. It all comes together perfectly with the addition of several dashes of orange bitters.
Autumn Leaves
2 oz. Cinnamon Spiced Bourbon (I prefer Jim Beam Red Stag Spiced Bourbon)
Place all of the ingredients into a cocktail shaker, add ice and shake. That’s right… I said shake. The bourbon Gods frown upon the very idea of shaking a cocktail, but this is an exception. The syrupy Aperol doesn’t mix well enough (for my taste) during a classic Manhattan-style stir. Also, I prefer the complete integration of the ingredients along with the semi-frothiness and opaque Fall colors from shaking this cocktail.
Strain into a chilled Martini glass. Garnish with a cherry.
Every now and then you run across a food and wine pairing that is so perfect, you can’t imagine anything better. This is one of those rare instances when the wine ‘contrasts’ and at the same time ‘compliments’ the dish. Coastal region wines naturally pair with seafood. This is no exception. Melon de Bourgogne is the most widely planted grape in the Loire Valley, and the best comes from the AOP Muscadet Sèvre et Maine. After first tasting this wine, I thought how amazing it would be with a plate of fresh oysters. But that would be cliché 😉
Domaine Claude Branger Muscadet Sevré et Maine Sur Lie Terroir Les Gras Moutons 2018
Why is this a perfect pairing?
The natural saltiness of the clams provide great contrast to the acidity of this wine. There are crisp spice and citrus zest notes in the wine that compliments the fresh creamy sauce in the dish.
This wine spends a minimum of 24 months on the lees (sur lie), bringing a welcome yeasty aroma and flavor to the wine.
We first purchased the wine as part of our ongoing commitment to immerse ourselves in the various countries and regions during our sommelier studies. I was fortunate to discover this recipe in a 2014 online article by J. Gwendolynne Berry in the Palm Beach Post, while searching for others’ experiences and recommendation of food to pair with this specific wine.
The first step is to cook the clams. Make sure to rinse them well to remove any sand and dirt from the shells. Place the wine, clams, dill, and a few splashes of dry vermouth (approx. 2 tablespoons) in a large sauce pot. Bring to a boil. Cover and steam the clams until they open. Remove the clams, and place them into a bowl. Be sure to toss out any unopened clams. Strain the liquid and rinse out the pot. Return the liquid to the sauce pot.
Simmer to reduce the liquid to about 1 cup. This should take between 8-10 minutes. Remove from heat add onions, garlic, citrus zest (lemon and grapefruit), and sour cream.
Cook the pasta in a large pot of boiling and salted water. Be careful not to overcook the pasta. Just before the pasta reaches al dente, strain the water and add the pasta to the sauce pot. Add the remaining vermouth. Cook until the sauce is creamy. This should take about 6-8 minutes.
Here is an exciting twist to reintroduce this ‘Sex and the City’ revived classic cocktail… the Cosmopolitan. The prickly pear flavor is a perfect compliment to the citrusy flavors of fresh lime juice and sweet orangy-ness of triple sec. You can find prickly pear syrup online, but nothing compares to syrup created from fresh fruit. The cocktail is simple, with very complex and exotic flavors.
Prickly Pear Cosmopolitan
2 oz. Vodka (I prefer Titos for this cocktail)
1 oz. Homemade Prickly Pear Syrup (recipe below)
1/2 oz. Fresh Lime Juice
1/2 oz. Triple Sec
Place all of the ingredients into a cocktail shaker. Shake vigorously for 20-30 seconds, and strain into a martini glass. Enjoy 😉
Homemade Prickly Pear Syrup
Prickly pears, as it turns out, aren’t pears at all. They are actually a member of the cactus species Opuntia genus. Fortunately, this cactus fruit can be found needle-free in the produce section of your favorite supermarket.
You will need: Prickly Pears, Granulated Sugar, Water, Fresh Lemon Juice
Opuntia, or prickly pear catus. (Photograph from Encyclopædia Britannica)
The process to make prickly pear syrup is pretty simple.
1. Peel the prickly pears and cut the peeled fruit into large chunks.
2. Place the fruit in a saucepan and add just enough water to cover the fruit.
3. Bring to a rapid boil, then reduce the heat and simmer for 15 minutes.
4. Strain the juice to remove all of the seeds, flesh and pulp. You may need to press the fruit through several layers of cheesecloth, screen or coffee filter. Get creative, no one is watching 😉
5. Return the liquid to the saucepan and add the sugar. In a typical simple syrup recipe, you would add equal amounts of water and sugar. The prickly pear juice, however, is already pretty sweet, so add half the amount of sugar as there is liquid (2 parts liquid to 1 part sugar).
6. Add the juice of half a lemon (3-4 prickly pears). The lemon juice cuts the sweetness slightly while acting as a preservative.
7. Bring to a boil while stirring to dissolve the sugar. Let boil for a few minutes, then remove from the heat to cool.
This syrup, if refrigerated, can last for weeks. I recommend using a glass container.
As the COVID-19 pandemic continues to wreak havoc on the world, it was simply a matter of time before it impacted our quest for sommelier-hood. The format and schedule of the Introductory Sommelier Course & Examination and other events hosted by The Court of Master Sommeliers have been at risk since the beginning of the pandemic. Recently, we were notified of changes to the scheduled events necessary to ensure everyone’s safety. Our much anticipated course and examination was rescheduled for mid-February 2021.
I know the decisions made by The Court of Master Sommeliers are well thought out and in everyone’s best interest. They did an amazing job keeping us informed of format changes to the course, and eventually decided to reschedule the event. That being said, our study habits have shifted into a lower gear. With an additional four (4) months to prepare, it is tempting to set the books aside and relax for a while. At the same time, however, we run the risk of losing all of this great momentum gained over the past three (3) months.
The news of rescheduling our course and exam brought contradicting emotions of relief and frustration. A sigh of relief was unavoidable as the fear of not enough preparation was lifted. Frustration was also apparent as the anticipation for this event was suddenly thwarted. Emotions aside… this was absolutely the right call, and we will continue pursuing our goals. This gives us time to expand into the Sommelier Level 2 curriculum 😉
Don’t be fooled by the title of this blog post. While it has crossed our minds on more than one occasion to drop out of the wine knowledge race, we are staying the course. With only three short weeks remaining, it would be easy to succumb to the pressure and throw in the serviette. Instead, we are ‘taking a pass’ (several passes actually) through the various learning materials. Every pass through the materials reveals another piece of information crucial to our success.
Part of our due diligence includes reading stories and first-hand experiences of others who have made the journey. And while there are a number of similarities in everyone’s account of the Court of Master Sommeliers Introductory Course & Examination, no one (at the time of this blog post) has written about his or her experience during the COVID-19 pandemic. We get a pretty good picture of the format and flow of the 2-day course, but really have no idea what to expect in the classroom.
The challenge of learning new things coupled with the anticipation of the final exam could be just enough to justify ‘taking a pass.’ With three weeks remaining, however, it seems we’ve come too far to give up. Still much to learn, and revisiting the same information just makes sense. I don’t think you can over prepare. Even if the information you learn is more advanced than the curriculum covered in the level 1 courses, it will definitely be required for the Certified Sommelier Examination. So… go ahead and ‘take a pass.’
Back to the books 😉
Note: The image (above) shows me ‘taking a pass’ through The Wine Bible by Karen MacNeil.
SOMM&SOMM 
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