The Perfect Scene

I’ve lived in Atlanta for 14 years, and in all of those years it’s never snowed on Christmas Day.  It was the most beautiful snowfall I have ever seen, slow with a gradual accumulation leading to a picturesque scene….just perfect.   For this coming year and beyond may your life unfold with a gradual accumulation leading to the most perfect picturesque scene…… Happy New Year!

19th Hole ~ Golf+Fashion+Lifestyle.

What a  small and wondrous world it is when you can come across a concept that makes you say…nice!   That’s what I thought when I met the founder and publisher, Ian Lawrence, of this uniquely luscious magazine that combines golf and fashion with the message of living life to the fullest…..The 19th Hole.  The last time I golfed was some years ago and that wasn’t on a golf course, I was at a driving range.  I remember being completely frustrated and non-understanding of why I couldn’t or should I say, why it was to difficult to hit that little ball.  I have much respect for participants in the golf world and an even more enlightened view after perusing this magazine.  I will tell you, right now all I want to do is go out and get new golf ensemble and try again.  This is not to say that over the years I have not been to a golf course; I have, not as a player, but as a spectator.  In fact I love golf courses…the greens…the clubhouses….the total atmosphere!  I do have one thing that I would change at a few golf clubs I’ve been to and that is their wine lists.  As a far off dream of mine, within the golf world, it would be nice to see first growth Bordeaux, second growth Bordeaux or even second label of second growth Bordeaux, being served by the glass.  Such ambiance deserves its patrons to be served Grand Cru and Premier Cru wines from the finest appellations this world has.   The trend has already started in Europe and in parts of Asia….why not with our golf clubs.  I can spear-head the effort, I don’t mind….I’ll report back.  In the mean time in honor of this elegant magazine I’d like to recommend and equally elegant wine to have while watching a golf tournament; Dirler Grand Cru(Alsace France) Kessler Riesling (any vintage but 2001 was my favorite).  This wine is packed with floral, stone fruit, and mineral elegance both on the nose and on the palate.  Perfect for sipping and watching.  And bravo to The 19th Hole ~ Golf (plus) Fashion (plus) Lifestyle (period) for reminding us that simplicity comes in all forms.

enjoy

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Wine and Everyday Celebrations

Wine being the social magnet it is, has been at the center of intellectual conversations, family and friend get-togethers, as well as celebrations that include simple to elaborate foods for at least 3000 years.  Vines grown or cultivated to produce specific wines date back 5000 years.  In fact, wine was there when social networking was born during Roman times, and one would imagine wines were there when trades and important business agreements were made.  So wine has been at the helm of all that is important to everyday life further expounded with the discovery of Champagne.  With this in mind it would behoove us to take stock in the significance of wine and its role in being apart of everyday celebrations from Hanukkah to Christmas to getting a new job to starting a new business venture.  Here are some wine suggestions for everyday celebrations:

New job:  Italian Prosecco - it’s citrusy, fruity, and bubbly and with it’s low alcohol content you can celebrate all evening without missing your first day of work

Everyday dinners:  for dry whites white Burgundy (chardonnay) and white Bordeaux (sauvignon blanc- semillon) go well with lighter meats and sauces.  For dry reds -
Chianti or red Burgundy (pinot noir) or even a red from Sardinia Italy (Grenache).  These reds are not overpowering and have the light tannic backbone to support not so light everyday dinners.

Birth of a child:  pick any wine that is from a region that produces wines that will age 21 years;  St. Estephe (red Bordeaux- merlot predominant),  Pommard (red Burgundy-pinot noir), Brunello di Montalcino (Italian red-Nebbiolo).  Red wines are best here because of the tannin coupled with alcohol.  These need time, as well as all of its components, to meld together to become deliciously balanced by the time the child is legally old enough to drink it in 21 years. There is one white to speak of and that is Sauternes (sweet white - semillons - sauvignon blanc).  The sugar and acidity within this wine provides the ingredients needed to age and meld over time.

New Business Venture:  new ventures are exhilarating and require wines that are exciting and memorable.  Riesling (Alsace) is elegant and refreshingly fruity,  Sauvignon Blanc (New Zealand) is zippy and fruity, Vouvray (chenin blanc) is another elegant fruity wine.  All of these wines are white and have loads of acidity which makes them completely food (especially finger food) friendly.

The wine world has so much variety to offer and what’s really important to remember is that everyday life is a celebration and wine enhances that experience.

enjoy

Holiday Transition

Now that Thanksgiving is over I can focus on Christmas. Christmas for us is not about presents (we get those year round) it’s about eating and not just eating, but a feasting celebration of foods from around the world.  How else can I teach my boys about other cultures (other than going to various countries) than through food.  Over the years we’ve visited France with a Parisian style fare, then there was Germany (sausages galore).  One year it was northern Italy, I made Italian styled short ribs.  This year I’m feeling a bit rustic.  I think I’m going with Provence for this years Christmas meal.  Provence cuisine has an eclectic mixture of Mediterranean-French dishes.  For this endeavor I’ll put together recipes from my Patricia Wells “The Provence Cookbook”.  Her Guinea Hen Stuffed with Olives, Rosemary, Fennel, and Olive Leaves looks interesting.  The Tuna Fillet with Meyer Lemons looks good also.  I’m going to have fun with this!  There’s also a recipe for Raspberry Sorbet.  Yes, this Christmas will be magical.  I’ll keep you posted.

enjoy

Wine and Country

Ok, not your traditional Thanksgiving I know…but a wonderful one it was.  My family and I went to Savannah (our favorite place to be as a family) and had a low-country boil (southern speak for seafood) for Thanksgiving.  Succulent Alaskan Crab, Cajun shrimp, spiced corn on a cob….this was just the appetizer!  The main meal consisted of char-grilled oysters, prime rib and of course southern fried chicken, all accompanied with an assortment of southern style vegetables…..sweet potatoes included.  There was an assortment of decadent desserts….apple and pumpkin tarts, both of which I had too many of or I should say both of which I need to work off.  Did I mention the setting?  We ate our fare outside on a large covered dock, the setting looking out at a bay of water (the weather was sunny, beautiful and 80 degrees).   Inside the covered dock was a large screen TV, so we were able to watch the NFL games as we stuffed ourselves (Dallas lost by the way(: ).  It was all perfect….my family, the food, the setting…the perfect Thanksgiving…each moment filled with gratitude!  So what wine did I choose to go with this fare?  Kabinett German Riesling……it went perfectly with everything. 

P.S .  place of origin for dinner…..Uncle Bubbas.

 

enjoy

Bucking Tradition

I am a peanut butter fan.  In fact I'm one of those fans who passionately eats peanut butter out of the jar with a spoon as a mid-afternoon snack (organic is the best).  A few months ago my family and I had lunch at one of the best hamburger dives in Georgia and in addition to their stellar burger menu listed was what they called their famous "peanut butter pie".  Just the words peanut butter made my mouth water, and adding pie on the end of those words sealed the deal, and besides I have a son who shares the same passion.   We took it home....the brownish-beige round mass had a mountain of homemade whipped cream on the top which made cutting the perfect slice of pie challenging.  I muddled through and managed to plate two slices, one for me and one for my son.  We started eating and I can tell you for certain that I was lifted to a heavenly place.  I looked at my son to see if he was having the same experience and he appeared to be glowing (I think it had more to do with his teeth peering though his smile).  Yes, heaven is achievable on earth.  My son and I single-handedly ate the entire pie, not in one sitting, but in intervals throughout the evening.  Now, this experience was months ago and we have not been back to get that pie again, but we've talked about the pie a lot, so much so that my husband offered to make a peanut butter pie for us.  His thought was if they can do, he could do it.....and did it he did! Interwoven layers of sticky, gooey peanut butter and whipped cream all folded to pie perfection.  I paired this delightful mass with Barefoot California Moscato.  I know that traditionally pumpkin pie and apple pie adore the American Thanksgiving dessert table and I'm all for that.  I'm also in favor of bucking tradition by adding new ones and this peanut butter pie paired with Moscato would be a good one to add.  It has all of the ingredients that creates a lasting food and wine memory...and isn't that what Thanksgiving is all about.....lasting memories.  Have a wonderful and safe holiday.  Peanut Butter Pie recipe

enjoy

Swiss Wines

I had the privilege of tasting wines from Switzerland last week.  Little is known about the wines from this region because they are, for the most part, not exported from their region.  In fact only about 1% makes it out of their borders and that 1 percent almost never sees the shores of the US (the Swiss want their wines all to themselves), or do they?  Could be that part of the problem is the expense of getting their wines here along with the red tape involved.  Whatever the reason it would be a wonderful thing to add Swiss wines to our repertoire of everyday drinking wines.  Switzerland is a tiny region surrounded by four major wine producing countries; France, Germany, Italy, and Austria, which makes for an interesting mix of wine styles.  The wines I tasted were from the French side (located in western Switzerland) which includes the appellations of Valais and Vaud.  The predominant grape varieties from here are Chasselas (white), Gamay (red), and Pinto Noir (red).  All of the wines I had showed wonderful, subdued elegant fruitiness, no fruit bombs here (subdued is what you would expect from a cold climate region like Switzerland).  The Chasselas had floral and citrus fruit aromas, very light in body with a fruity mixture that enveloped the palate.  The Gamay and Pinot Noir were both earthy, first evidenced on the nose then on the palate.  Both had subdued, elegant red berry flavors….raspberries, cherries, with Gamay’s fruitiness being more prevalent when compared to Pinot Noir.   I’m not writing about these wines to tease you, I’m writing about them so that there can be an awareness that they exist, and also bring awareness to a world of wine you may not have experiences yet and want to seek out, kind of like visiting that place you’ve always wanted to experience before time slips by.  I admit that there is nothing complex about these wines.  I take that back, true they are not Bordeaux, but they do have a complexing elegance worth seeking out.  Upon first sip they will create a lasting memory, not because of the wine industry’s definition of complexity, but because of their uniqueness and trueness of terroir…..an experience you’ll always remember. 

enjoy

Everyday Wine meets a Culinary Fare

If I had one word to describe the 6 course dinner prepared at the Woodfire Grill by the renown  Chef Kevin Gillespi, (formerly of the reality show Top Chef, who by the way is just as eloquent in person as he was on Top Chef) who paired the dishes with the famed wines from Mirassou winery (David Missouri the 6th generation wine expert was also in attendance), it would be “ingenious”.    Ingenious because Mirassou wines are fresh (whites), not overly oaked (both reds and whites), everyday drinking wines that you would never think to pair with such and extravagant fare. How presumptuous of me! My experience with such a fare has been this type of gourmet excellence paired with the fine wines of Bordeaux and Burgundy. Here was the menu…warning: please try this at home:

First Course

crisp fried laughing bird shrimp with confited shrimp salad, ginger, chile and  meyer lemon vinaigrette paired with 2008 Mirassou California Sauvignon Blanc ~ grapefruit, pear, grassy, and light

Second Course

pan roasted day boat scallop, sweet potatoes, winter squash, black lentils, pear and cashew salad, green chile jus paired with 2009 Mirassou Calfornia Pinot Grigio ~ peach, pear and citrusy and light

Third Course

border springs lamb crepinette, cured olive tapenade, lemon cream, mint paired with 2008 Mirassou California Pinot Noir ~ cherries and strawberries abound

Fourth Course

wood grilled local bob white quail and smoked pork belly, roasted local okra, hakurei turnips, lacinato kale, chicken jus paired with 2008 Mirassou California Merlot ~ black cherries, black berries and a hint of oak

Fifth Course

wood grilled border springs lamb leg, roasted local pac choi, mixed young beets, parsnip puree, cardamom lamb jus paired with 2008 Mirassou California Cabernet Sauvignon ~ black cherry, black currants and a hint of vanilla

Dessert

peach streusel cake, almond mascarpone mousse, peach puree, peach ice cream, feulletine crumble paired with 2009 Mirasssou California Riesling ~ peach, apricot, and spice throughout

I’m being graphic here because I want you to get a sense of the cuisine paired with these simple wines.  These wines paired beautifully and to give further acclaim would pair quite nicely with pot roast also (try this recipe with Mirassou California Merlot)…..by the way this classic pot roast recipe is from 1963.

You know this  dinner had all of the elements you want in an evening with food and wine….perfect meal, paired with great wines, stimulating wine conversation and best of all new friendships…..warning:  please try this at home.

enjoy

 

Technorati Tags: Mirassou Wines,Woodfire Grill Atlanta

Thomas Jefferson on Wine

I’ve just started reading the book Thomas Jefferson on Wine.  Upon first impression it’s an easy read, unlike the technical wine books I’m used to where I have to decipher and engrain each line within my mental database.  No, this book is just my speed and, to my delight, it’s great to see that our forefathers had fabulous wine sense to go along with their common and ethical sense.  All of our forefathers were wine connoisseurs but Jefferson was the leader of forefather wine pack.   He traveled to vineyards and estates far and wide and reported back about his findings.  Quite ahead of his time, he was, on what constituted a fine wine and on wine business jargon like import strategies.  He sought out the best shippers to get his wine to him from Europe and beyond.  You know back then wine was shipped to you in barrels, and you couldn’t just call the wine maker and say, “could you send me a case of Chateau Lafite”, no you had to write the vineyard or chateau a letter stating what you wanted and then hope that wine connoisseur pirates didn't highjack your shipment.  I’m sure it happened many times and although times were rough back then, nothing got in the way or kept Jefferson from getting and talking about the virtues of fine wine.  I’m looking forward to visiting his vineyard estate, Monticello, next summer, but for now I must go and finish reading the book and I will report back…….by the way, to put a check mark on my case about the health virtues of wine…Jefferson lived to be 85 years old………….

I peeked in the back of the book.

 

enjoy

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A Perception of our Wine World

Terra Vineyards

I'm reading the book The Business of Wine - A Global Perspective, and upon reading the initial pages I've come to the conclusion that we Americans don't drink nearly as much wine with our meals as are European counterparts. In fact as far as consumption is concerned the Chinese are catching up to us and if we don't realize the enjoyment factor associated with wine soon, they will surpass us. In my dream world, I see an even keel where wine is concerned, where we all “get it”...wine with our meals with family and friend equals a better feeling people, which equals a better world, not a world where only a few of us sees the importance of this simple action. Perhaps it's the mindset in the US that needs to change, after all the number 1 and 2 countries, France and Italy, “got it” about 3000 years ago, in fact they started the concept. So why hasn't the US caught on? True we are young vineyard nation and our everyday living priories are different...we live to work, they work to live, we have 2 week vacations, they have mandatory 30 day vacations. They have bistros, we have fast food restaurants. We eat quick lunches in our cars, they have a 3 hour lunch at home and wine with that. Do I have to go on to fresh foods versus processed foods? There is no wrong or right here, the only thing needed is a slight shift in perception and to realize what's truly important in our individual lives.

To help with our perception I'd like to point out a few things to think about:

~ wine is a living breathing entity...ever changing and evolving in the bottle and in the wine glass after poured. Each sip brings on a new dimension.
~ wine is a place, meaning wine is representative of the land it comes from….the climate, the weather, the soil, the subsoil….is reflected throughout. Italian wines are distinctive, Greek wines are distinctive, and you can feel it when you taste it.

So the challenge here for us is to change how we see wine and mealtime. I had a wine last evening that I purchase and loved, it’s Rene Barbier Mediterranean Red (from the Cantalunya region of Spain). You can feel the mediterranean-ness of this wine that’s deep dark in depth of color (brought on by sunshine), that’s laddened with dark berry flavors and earth….it has backbone considering it’s young. Tempranillo and Merlot are meaty grapes, the blending to the two is an experience. I suppose that’s my point…wine is an experience, each sip should be treated a such, coupled that with a great meal….a whole new world opens up…..perception changed.

enjoy wine!

Living Mediterranean….

On Saturday my family and me had our first fall picnic, Mediterranean in style, equipped with pecorino cheese and white wine gelee.  I became a fan of pecorino cheese when I heard that it was a staple on the Mediterranean family table (Greece, southern Italy….).  And that this cheese, made of sheep’s milk, was part of this diet that contributes to health, vitality and longevity.  And here I thought living the easy going life along the Mediterranean Sea was the reason for the people of this region living beyond 100 years of age.  I suppose in part it is that, but I believe a number of factors;  the meals, rich with olive oil, olives and tomatoes, the wine, especially the red, and a relaxed state of being all contribute to their longevity.  I challenge myself each day with a personal agenda to live a more relaxed life, and if that involves great food and wine…so be it!    Here’s what was in my Mediterranean themed picnic basket; Spaghetti with Spicy Tomato Sauce, two bottles of Cannonau di Sardegna Riserva 2006 (beautifully balanced red with flavors of fruity red dark berries and spice, the grape is Grenache), a wedge of Pecorino cheese, slices of French sourdough bread and a jar of white wine gelee (to spread on top of the cheese).  The spaghetti took minutes to make.  There on other thing I took with me…any easy going attitude.

Have a fall picnic and……

enjoy

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Vessels of Simple Pleasure

Wine is my favorite beverage, I love its expression and it reaches its full expression when it has an opportunity to be housed and poured from a carafe.  I collect those.  I also collect vessels to house my other favorite beverage…coffee.  Yes, I collect coffee cups.  I love coffee cups and I love being able to wrap my hands around a cup and feel the warmth for its content and the smell its earthy aroma.  The reason I collect them is because every coffee cup has a personality, some are playful, some are elegant, some are antique-ish…..and at any given coffee time I could be feeling a certain way and will select a cup that reflects my mood at that time.  Like right now, I’m sipping French roast from my Starbuck’s coffee cup.  It’s big and bold, I’m feeling quite big and bold and adventurous right now.  It doesn’t take much please me, just the simple things in life.  By the way my coffee of choice this week is Eight O’ Clock Coffee French Roast.

enjoy

Sunday’s and Pleasure

Today I won’t be talking about wine.  Today is about the wonderfulness of Fall and the joy of Sunday mornings.  Fall Sunday mornings are always a special time with my family.  We have a great breakfast and recap our football Saturday (we had a lot to talk about, my son made 4 touchdowns……..I’m just saying!).   This Sunday added to the usual suspects of pancakes and French baked eggs were homemade chocolate croissants.  I was watching my favorite cooking personality last week, Nigella Lawson, effortlessly, as always, make a delectable breakfast that included chocolate croissants.  It was so effortless that I said to myself, “I could have figured that out!”  Puff pastry with dark chocolate rolled in the center became mine and my family’s pleasure on Sunday morning.  A total of 24 in all, devoured within a matter of minutes.  I barely got the picture taken. The croissants were such a simple thing and I bet years from now my boys will say…do remember that time you made chocolate croissants that were so good we ate them all in a matter of minutes?……..Simple pleasures create lasting memories.  Here’s the recipe so you can create your own Nigella Lawson’s Chocolate Croissants.  Pair it with a cup of your favorite French roast coffee.

enjoy

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A Soul Story….

I had an intimate connection last night with Ghirardelli’s  double chocolate brownies and a glass of Domain de Nizas 2006 Coteaux du Languedoc.  Here’s the scenario, me with my legs propped on a chair, lounging, wine glass half filled in my right hand with Coteaux du Languedoc, double chocolate brownie in my left hand..wine to mouth, then brownie to mouth…..oh my goodness….shear intimate pleasure!  A bond was formed………

Domaine de Nizas Coteaux du Languedoc 2006 (60% Syrah, 35% Mourvedre, 5% Grenache)

“deep garnet in color, with fragrant aromas of blackberries, bilberries (European blueberries) and spices…..distinctive herbal notes….lavendar, sage, rosemary and wild thyme…..well-balanced and clean, becoming round and full-bodied, with soft, ripe tannins and a long finish…..powerful and elegant…..perfect with lamb and Mediterranean dishes and rich dark chocolate”.

Grapes grown on the hillsides of this Mediterranean climate and soiled land produced something so special that I have redefined what makes a perfect relationship; commitment, acceptance, and allowing.  Winemaking can be a metaphor for life.  I see this wine chocolate relationship of mine lasting forever and what could be better for the soul than a great relationship.

enjoy

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Sassafras Sorbet ~ how lovely to meet you!

I’m sharing a great recipe this week that comes from one of my favorite places to spend a lovely week-end, the Beechwood Inn, located in North Georgia.  The Beechwood Inn is a bed and breakfast to the highest power,  catering to wine lovers and foodies alike.  Dave and Gail, the Inn’s proprietors, makes the experience of staying at the Inn an interlude of food and wine.  They have an impressive wine cellar also, with an array of fine wines that would probably fetch a lot at auction.  Enjoy the recipe:

Wild Foods Recipe for Sassafras Sorbet: First you must go out in the woods and collect Sassafras root bark. You can also buy bulk sassafras at many health food stores. You need about 1/2 cup of sassafras root bark to make 2 cups of strong sassafras tea.

Ingredients·
3 pounds ripe Asian or Bartlett pears, cored, peeled, and chopped
1 1/2 cups extra-dry or brut sparkling wine, divided
3/4 cup sugar
2 tablespoons light corn syrup
2 cups sassafras tea

Preparation
1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture, sassafras tea and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.
2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.
http://www.beechwoodinn.ws/

“Wines sublime nectar is Incapable of lying,….

It will always whisper, in your mouth, complete unabashed honesty every time you take a sip.”  This line taken from one of my favorite movies, A Good Year, with Russell Crowe, is telling the truth about wine and food as well.  Both are incapable of lying.  Since we are beginning to go into the throws of wine grape harvesting, it’s important to state that the key to great wine is the state of the grape at harvest and the artistry and the role of the winemaker is to allow the wines characteristics to shine through, thus revealing the truth and nothing but. When a wine grape is picked when under-ripe the resulting wine will be overly acidic.  Too much sunshine causing overripe grapes, results in a wine that has high alcohol content.  Overly tannic red wines show youth and more aging time needed in the bottle.  Excessive use of fertilizers can give a wine an off-taste.  Natural enhancers like the taste of iron in a wine shows grapes grown in subsoil with high iron content.   The volcanic richness and earthiness in a Cabernet Sauvignon from Napa as well as the earthiness of a Burgudian Pinot Noir has no choice but to express itself within the wine.  Wine has soul, and this evening I’m going to feel the full expression of my bottle of  Tertre du Moulin 2006 St. Emilion Grand Cru.  I’m going to savor every deep dark berry, gravelly-ladened sip….I’ll think about sharing.

enjoy

The Fabulousness of Bordeaux

The 2009 vintage of the best Bordeaux plots of land is thought to be the best since the last best vintages 1996, 2000 and 2005.  I won’t dispute this and I believe fine Bordeaux has many more best vintages to come.  But what makes fine Bordeaux wine so great?  Centuries of great wine makers perhaps? tried and true old-fashioned winemaking skills?  climate?  location? I think all of these factors play an important role in the greatness of fine Bordeaux.  I also believe their fabulousness is attributed to not only the above but to the fact that Bordeaux, all Bordeaux wine,  is blended.  Yes, Bordeaux benefits from the blending of several powerhouse grape varieties;  cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec(reds), sauvignon blanc, muscadelle and semillon (whites).  Unlike single varietal wines produced in Chile, or California or Washington State, Bordeaux can pick from what was “the best in show” so to speak among all of these grape varietals and blend a liquid so unique, it can’t be matched anywhere in the world.  California wines my come close, but the terrior will never be the same.  Bordeaux is the most sought after wine in the world because of the experience and pleasure it brings to the palette.  Bordeaux is so fabulous people don’t mind waiting for it to grow up in the bottle.  In it’s age progression it gets wiser and mellower and in the end will reveal more than it ever could in it’s youth.  In a nut shell Bordeaux speaks to us in a way that no other wine can, and that makes it fabulous!

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The Spirituality of Wine

I met someone the other day, who was new to our area, for the first time.  She was very nice and through conversation the question was asked of me, what do you do?  I answered, I’m a wine educator.  The response I got was, I don’t drink wine, accompanied with a facial expression that said “wine is bad”.  This was not the first time I’ve run into someone who had the same perception about wine.  But it was the first time I thought, how sad.  Wine has been traced going back about 6000 years.  It’s origins is thought to have been somewhere around Turkey, and if you believe the biblical interpretation of the first vine grower and wine maker, Noah would be the one who started it all.  I don’t know if the Noah theory is factual or not, I do know, from biblical accounts, that Jesus must have been a big proponent of wine.  That fact, along with a few others, should ease the “wine is bad” perception about wine, especially here, where I live, within the bible belt, Georgia.  Putting biblical account aside, wine is a living breathing, vibrant, entity that springs from our earth.  It evolves just as we do and in most cases gets better with age, just as we do.  Through the ages, vintage after vintage, wine, coupled with food, has played an enormous part in bringing people and ideas together.  And through wine we experience places we’ve never been before, terroir is its soul and a place.  How could something so moment enhancing and the catalyst for bringing people together be held in a bad light?  Wine is good and when you have a really good vintage in your hands it’s even better, and when you have family and friends and great food along with that…..the experience is even better.  Speaking of a wine with soul…..Chateau Du Pin 2006 Bordeaux.  I’m sure I’ve written about it before, but shear memory of the experience is worth mentioning again.  Find it, experience it,  and by all means….. enjoy wine!

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What’s on the Global Food and Wine Table?

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The European Wine Table  1: is about wine and its relationship with food and the people that share both together.  I’m on the quest, starting now, to find out what’s on the tables in America and abroad.  How I’m going to accomplish this I’m not sure yet, but the intention is out there and my will be done.  On my food and wine table are often a lot of pasta and Mediterranean style foods, and a good deal of Italian and French wine.  On my neighbors table there’s a lot of low carb, low fat foods with a good deal of organic wine.  The food tables across the globe speak volumes about family life and I’m going to find out about as many of them as I can…I’ll report back and if you’d like send me some of your favorite recipes, jacqueline@theeuropeanwinetable.com, I’ll create a special file called “recipes from around the globe”, this way all can share and learn.

chow

Following Bliss

One of my true passions, besides talking, writing about, and tasting wine, is antique shopping.   I have lost the time to do it lately, but finding this book while cleaning clutter reminded me of what I use to love to do each Saturday morning.  When I lived in Southern New Jersey there were converted barns everywhere filled with not longer needed treasures from various estates.  My home is filled with such items like the Salvador Dali I found buried at the bottom of an old box filled with picture frame (don’t get too excited, it’s a reproduction),  the roll top desk that I write my hand-written “thank you” notes to clients, and the antique rotary dial phone that we had rewired, and is the phone I use in my home office.  Such treasures these are!  You know, the book in the photo is called The Business of Bliss – How to Profit from doing What you Love.  It was published by Victoria Magazine years and years ago and it is the book that inspired me to begin finding out what my “bliss” was, and you know what, my bliss is everything…..bliss is the feeling you carry with you, always.  In all that you do, whether it’s antiquing, or cooking, or talking about wine,  you make a choice to show up with your bliss.  And now I’m going to bring my full bliss into the bottle of Washington State Riesling I picked up at my local wine shop, Bridgman Riesling 2008 (Columbia Valley) (see review).   It will be perfection with my homemade Chinese style fried rice.  Next Saturday morning, I’m going antiquing.

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Real Simple

This has been the hottest summer on record, thus far, and this recipe book, Real Simple Meals made Easy, has been my go to book all summer long. Real Simple magazine has been around for quite a while providing readers with a more simplistic way of living, from gardening, to providing entertaining tips, and yes, recipes.  I bought the Meals Made Easy book at a book fair years ago and especially love cooking from it during the summer.  Within this book are one-pot recipes, no-shop recipes, 30-minute meals, no-cook meals, freezer meals and reliable sides.  Each recipe, as within the title, are real simple to make and beautifully illustrated.   Speaking of real simple, the wines I’ve chosen to partake of this summer have been simplistic and uncomplicated.  Wines like Vinho Verde, Dolcetto,  Pinot Grigio, and Viognier, have accompanied my brunch, lunch and dinners.  Here’s one of my favorite simple recipes from Real Simple Chicken with Olives and Thyme, pair it with a simple Bordeaux white like Les Caves Joseph Bordeaux Blanc.  You can find it at Trader Joe’s. 

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Finding Sherbet

Technorati Tags: German wines

I recently attended a business networking event at a neighborhood restaurant. I was pleasantly surprised by the food for the event…cheese fondue with nachos, and assorted delicious finger foods.   You know normally these events are limited to cheese and crackers.  Anyway, after browsing the wine list, I ordered a glass of German Riesling.  I’m not sure who the producer was but something happened when I sniff the wine.   First, let’s talk a little about German wines. German quality wines are classified and graded by their ripeness or sweetness level, in order of sweetness;  Kabinett, Spatlese, Auslese, Beernauslese, Eiswein, and Trockenbeerenauslese, the greater the level of sweetness the more expensive the wines become, mostly due to rarity.  It’s rare in Germany for the grapes to ripen fully enough to make wines on the higher sweetness level.   So back to sniffing the wine.  I usually give my wines a quick conscious sniff, this time, probably because of people being around me, I gave it an unconscious sniff, just a pass by the nose kind of thing, and you know what?  I sniffed Sherbet…fragrant, childhood memories, Sherbet.  I’m sure it was always there and I’ve known that that was one of the qualities in German wines,  but this time I caught it.  What really surprised me was that I wasn’t intentionally nosing the wine, I gave it a short unconscious sniff, and then…Sherbet.  That sniff helped me find what was most likely always there.  Lesson….stop trying so hard.  All is revealed in due time.

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Value Wines from Burgundy?

Burgundy is a confusing wine region. Their wine classification system can be quite daunting ...French named appellations and so forth. At least with Bordeaux the Chateau name is on the label. Burgundy's wine/vine/plot of land ownership system, put in place during the Roman era, is confusing also. One plot of land with 15 rows of grapes could have one individual owner for each row. And you know what? Each row could produce wines that are distinctly different even if all of the rows are planted with the same grape variety (this has more to do with terroir). But the resulting wines from that plot will be bottled with different names. You have to love it. To simplify things, somewhat, an appelation is a plot of land and Burgundy on the whole only uses 3 grape varieties; Pinot Noir, Chardonnay, and Gamay (Beaujolais). That’s pretty much it. These grapes grown in this region produce some of the worlds most prized and sought after wines, and can be quite expensive. With this being said Burgundy has done something I feel is an opportunity for them to showcase the region and allow the average consumer to experience wines that are inexpensive and still express that Burgundian charm. They’ve added two new names to represent value wines from their region. The first is Coteaux Bourguignons, this is a replacement name for wines that fall under the Bourgogne Grand Ordinaire appellation which represent wines made from grapes throughout Burgundy as opposed to a specific plot of land. It will fall under the Bourgogne classification and will be considered “value wines”. The second name is Bourgogne Cote d’Or. These wines will be low cost wines with grapes sourced from the Cotes de Nuit and the Cotes de Beaune areas. Prized wines such as Pommard and Romanee-Conti come from these areas. So, we wine consumers have a lot to look forward to with the upcoming 2010 and 2012 Burgundy vintages and who doesn’t love a great value!

I suppose I should, at some point, open my bottles of Burgundy.   I know! I’ll plan a party celebrating Burgundian wine and food and invite some of my closest friends...after all wine was meant to be shared.

Here's a recipe I found to go with your red Burgundy    Beef Bourguignon

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The American Wine Table

I'm all about great wine! And in our diverse county we have a wealth of vineyards and wineries across all 50 states that need to be explored. That is why I created a new Face Book group called The American Wine Table. Yes, I speak and write a lot about European wines...the elegant and fruit subtleness in their wines can't be denied. American wines have a certain boldness that is sometimes called for, like the wines of Sonoma, Napa, and Mendecino. Those we know about, but what of Oregon, Virginia, and New Jersey? Gems can be found there also. Take New Jersey for example...I know, what exit? New Jersey has a winery that is near and dear to my heart, Renault Winery. Near and dear because I got married there 13 years ago, and I have to say they make the most near perfect Burgundy red wine, made from a blend of Pinot Noir and Cabernet Franc, as perfect as you can get coming from New Jersey. We order 2 cases from them every Christmas season. The American Wine Table will be a forum for all to share their wine finds (like my find from New Jersey) preferably from American soil. Great recipes should be shared also, because you know food and wine are inseparable. Come join and share:  The American Wine Table

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Ode to the Romans

Ode to the Romans for introducing us to wine import/export, to time tested viticulture practices, and to the “wine tasting party”. Actually their wine parties could be categorized as more social networking than partying. This is the information, and a lot more, I get from reading wine books. I love reading about wines’ history, and there are many books on the market ready and willing to educate us on the 5000+ years of wine, from discovery (somewhere around the Dead Sea) to its evolution and how we are able to enjoy it today. The viticulture and the “wine social networking” was the more positive side of Roman history. Romans used to get together at special meeting places and have wine with food and talk about everything from how the wine tasted, to importing strategies, to what spices were put on the pizza they were having that evening. Part of the truth about wine and what they discovered, early on, was that wine brought out what they felt was their true selves. Wine allowed them to think and come up with new ideas and made them feel good, which in turn, brought them closer to themselves and to others. I guess that is what wine is all about…..bringing us closer together. That’s why I always say, “food, wine, family and friends”…what could be better. Thank you Romans!

By the way, the Romans didn’t drink the grape varietals we drink today, the Cabernet Sauvignon, the Chardonnay, and so forth. Their premium wine of their time was Falernian made with a white grape varietal Falanghina. I actually found Falanghina at a winery here in Georgia called Montluce….how fitting right?….Monteluce.  This wine is fabulous...fruity and Italian to the core.

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Bastille Day 2010

This coming Saturday, July 10th, will be a very special day “pour moi” for me. I have been invited to participate in Bastille Day, given by Alliance Francaise d’ Atlanta, which will be celebrated that day, at 6:11 pm, officially. Bastille Day is the day the French celebrate its independence, much in the way we, in America, celebrate July 4th. The French celebrate this day with swanky affairs that include Champagne and other luxurious food niceties. This is very different from America’s hot dog and baked beans, hamburger and barbeque, with lemonade. Nothing wrong with that, it’s just a different way of celebrating. My role for this event will be ‘wine educator’. There will be a special Chateau Styled room created for me within the building (or high rise with a panoramic view of the Atlanta sky line, I should say) the event will take place in. I will be among honored sponsors, VIP’s and guest discussing the Champagne wine region and French wine history. I’m excited because I get to do what I love…talk about wine.

If you live in the Atlanta area, come join in the celebration:
 
Bastille Day 2010 information
 

Speaking of Champagne, have you tried this one: 

 

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Fresh and Natural all the way

My husband has an organic herb and vegetable garden of which I use regularly.  I love the smell of fresh organic anything, especially herbs.  Today, believe it or not, was my first time using fresh oregano.  I chopped it and put it in a pasta salad I was making for lunch.  I had always used the organic dried crushed stuff, which isn't bad, but a lot can be said about using fresh ingredients for recipes.  Fresh tastes better, definitely.  I find myself being very conscious of what I and my family eats and drinks lately.  Which brings me to the subject of organic and biodynamic wines.  Much care and dedication goes into making these types of wines.  It takes about 3 years to convert an established vineyard, and strict regulations need to be followed.  Both of these methods of viticulture focus on working with nature, along with preserving and enhancing the soil the wine grapes grow in.  Cow manure, Yarrow and Chamomile flowers, among other things, are used to enhance the organic matter already in the soil.  The theory is natural ingredients in...beautifully balanced wines out.  The difference is evidenced in the taste..and my pasta salad definitely tastes better with the fresh oregano.  Here are some producers of organic and biodynamic wines.  Try them and see if you can taste the difference from conventionally farmed wine grapes:

Napa Valley ~ Grigich (of the Paris Wine Tasting of 1976 fame) ~ Quintessa
Washington State ~ Pacific Rim
Sonoma ~ De Loch ~ Benziger
Alsace France ~ Zind Humbrecht

By the way I'm feeling very Carrie Bradshaw-ish today, because I'm writing this from my favorite Starbucks.  I need to do this more often.

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Tasting and Pondering

I spent my Saturday evening with a group of women who know more about the ways of the world than I do. Women who have traveled to Europe, the African Continent and beyond, picking up knowledge as they traveled along. They asked me to host a wine tasting party for them. So I took them on a trip to northern France sampling the grape varietals Riesling, Pinot Gris, Pinot Blanc and Pinot Noir, all from Alsace. My wine classes are more conversational than lecturing. I feel you get more out of learning if you just have a simple, “on the same level”, conversation. I started with a talk on the history of wine and the grapevine and how it spread throughout the world, then on to the Alsace wine region and its history, then to the tasting of wine, which I have feeling was their most favorite part of the evening. Wine tasting is very subjective and I get great pleasure when I hear someone identifying a taste or sensation they had never had when tasting a wine before. I think this is because most people drink wine as opposed to tasting and pondering what‘s in the glass. I suppose we do that sometimes in life, go through instead of actively participating. We had a lot of fun conversing and learning and our evening was spent in full awareness of the wines we were having…quite an experience for all of us. At the end of the evening a few of the women from the class said that they had been to a lot of places and a lot of wine tastings, and that my wine class was the best they had ever been to. What an honor!

Taste and ponder one of the wines we had Saturday evening Pierre Sparr 2007 Riesling....

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Great Friends and Olive Oil Cake

We had a some great friends over to dinner last night, who are always and inpiration to me.  They are couple who have been married for at least 20 years and still treat each other with respect and kindness as though they had just met the day before.  They are self-employed business people that have weathered many storms together.  I leaned from them that you always move forward, no matter what, keep your eye on what is and who are important to you, and look to the end when setting goals.   If we keep this in mind, in the end you will have a life that is fulfilling, meaningful, and a beacon for all to live by.  All of this learning was done over a European style long dinner that lasted until the wee hours of the morning.  The dinner consisted of grilled skirt steak infused with lemon olive oil, and Mediterranean style pasta salad, spinach salad, and for dessert, Olive Oil Cake, recipe complements of Native Food and Wine. The wine we shared was an Austrian Gruner Veltliner, it was fruity and light, just like our evening.  You know, I had one of those epiphany's last night..I have my wine consulting company, The European Wine Table.  I think I may need to promote the virtues of  The American Wine Table also.  Food, wine, family and friends is a universal language and Americans  know how to do those well.  We've put a new spin on traditions brought here and have created completely new ones.  I'm going to search those traditions out and report back.  In the mean time, here's the recipe for the Italian Olive Oil Cake.  It is so good...

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Food and Wine Travel...and Tarte Tatin too!

This entire day I have been watching the new Cookng Channel.  It's a spin-off, from what I can tell, of the Food Network.  The Cooking Channel is all about the how-to and where-from of cooking.  So far today I've learned how to make Tarte Tatin, the correct way.  I've traveled to India and learned all about their various spices for enhancing foods.  I've gone to France and learned how to make Brown Butter Fish.... and I've even gone to Naples and learned how to make Pizza Fritta or fried pizza.  What a great channel.  I'm glad someone got it...food travel without leaving the comforts of your home!  Which is one of the reasons I teach wine.  So many places you can go just by tasting wines from different regions.  I'm taking a group to Alsace, France this month, via a wine tasting party.  They are beginners with wine and I feel that if you want to learn about French wines, learning through Alsace is a great way to start.  The wines are light and fruity, easily identifiable, and the grape varietal names are on the labels.  Tarte Tatin  is one of the delicious desserts from the region so I think I'll make that for the class to have with their wines.  Grape varietals to look for from Alsace are; Pinot Gris, Pinot Blanc (all whites), Riesling, and Pinot Noir (red).  Here's the recipe for Tarte Tatin.  Enjoy it with an Alsace Riesling or Pinot Blanc, shear heaven!  And check out the new Cooking Channel.

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We are all the Same

Last week I went to the premiere of Sex and the City 2. I was invited to taste and review the new cocktails that Moet & Chandon (Champagne) created for the girls. It was a star studded Atlanta event, full of bling and photo ops. While standing among all of the celebrities I knew from television and the ones I didn’t know, sipping my favorite of the 4 cocktails, the Fashionista…..(Moet Champagne with a splash of pomegranate juice), I felt a little intimidated. But as I looked at each person while they were smiling for the cameras getting their photos taken, I had an epiphany…celebrities are no different from you and me. They are people just like we are, who have a “jobs“, just like we do, which makes them no more important in this world than we are. After that realization, my feeling of intimidation left instantly, and I stood proud knowing that wife, mother, and wine consultant was how I chose to show up in this world At that point the only thing that was really important to me was seeing the movie. And what a great movie it was. Moet & Chandon was the drink of choice throughout the movie… the girls always did have great taste. After the premiere I felt like a person with a new perspective. I was also a person on my way to Steak and Shake. Just to let you know, movie premieres don’t serve food, so if you ever decide to go to one eat before you go. You know being a celebrity is not all it’s cracked up to be! And in honor of my new perspective, I made a lemon tart to go with  Moet & Chandon Champagne. Here’s the recipe:  Lemon Tart

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Moet & Chandon and Sex and the City 2

This is the week most women in America have been waiting for. The release of Sex and the City 2 on May 27th. I've been watching old episodes of the series wondering what it was that I missed so much about the show. You know I suffered mild depression when the show ended. After 6 seasons knowing Big's real name wasn't enough for me. I needed the series back. Why? Because from week to week Sex and the City made being yourself fashionable. It made great footwear a necessary accessory. It made entrepreneurship sexy, and it sent a message that having meaningful friendships will sustain you through anything, along with a great cocktail. Speaking of cocktails, Moet & Chandon Champagne has created 4 new cocktails in honor of Samantha, Carrie, Miranda, and Charlotte. They are called; The Fashionista, The Socialite, The Player and The Bombshell.  I'm going to the Atlanta premiere this week and will definitely be sipping on all of them.  If you are planning your own Sex and the City party, pick up a couple of bottles of Moet & Chandon Champagne and whip up these fabulous cocktails for your friends.....here are the recipes:

The Fashionista is an alluring cocktail, a combination of punchy seduction and romanticism with a touch of pomegranate and accessorized with a rose petal.

The Socialite is a future classic, elegant and undeniably sweet with notes of elderflower and brown
sugar.

The Player is a complex combination of citrus and ginger for the impulsive but sensual.

The Bombshell with its explosive and daring character, is a bold pairing of the classic bitterness of cherry with the vibrancy and sweet flare of tangerine

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Intermezzo during my Intermission

I'm going to make it short and sweet this week because I had a tooth extraction on Friday and I need to take full and prolonged advantage of all the pampering I'm getting from my husband.  Besides that, I'm not allowed to have wine....that in and of itself is depressing.  I wonder if the Romans saw it that way?  After all wine was used back then as an external healing liquid as well as for what ailed you on the inside.  So I beg to differ about this "not having wine stuff" after a tooth extraction.  Nonetheless, I will comply.  And to add insult to injury, I am limited to liquid foods....soups, mushy slide-down-your-throat stuff....depressing still :(   So since I can't eat I will look and savor, and one of my favorite magazines to do so is Intermezzo Magazine.  This magazine epitomizes my phrase "living the wine life".   It takes you on epicurean excursions to various food and wine regions, provides recipes for decadent desserts, and each issue provides home decorating ideas.  It's a really great magazine for people who want to know the what and how about food and wine.  The next time you're browsing the magazine section at Barnes and Noble look for it, you'll get hooked just like I did.  Now I have to go back to being pampered.

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Mother's Day

My Mother's Day started on Friday.  You know the old saying "if you give them a stick, they take a yard", well that's me, I insist on starting special days early, as to enjoy them longer.  The same for birthday's in my home, you don't just get your "birth day", you get a birth week.  It's a week long celebration.  During the  three days I relaxed, was feed great food...caught up on reading....and tasted some new wines.  My husband and boys pampered me for the entire three days  I did all of the things that I normally either don't have time for, or rush through.  I even had time to think and reflect, and you know what? I realized what an honor it is to be a mom.  My boys are the most precious people in my life and I feel honored to be their mom. There's a journey we are on together and I get to influence their journey a little and guide them and watch them take form into individuals that can make a difference in a world that so needs their kind hearts.  A world that needs it's individuals to be recognized and acknowledged.  What a big and great job....motherhood!   So on to the special wine I had for my Mother's Day dinner,  Spaghetti Bolognese, you know, that slow-cooked-to-perfection meat sauce over pasta.  My husband paired it with a 2006 Monte Antico Toscana, Sangiovese, Merlot, and Cabernet Sauvignon blend (a Super Tuscan).  It was Italian perfection...just like my 3 days and my incredible family. 

Visit http://vintagechronicle.blogspot.com/ for my wine reviews

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Only the Best will do

Living the wine life includes coffee. I fact, I can't be spoken to until I have had that first morning sip. My vehicle of choice for making my morning brew is not a coffee maker, it's my French Press. The French Press, I feel, brings out the essence of every tiny grind. The grind of the week is La Madeleine's French Roast.  They make it the best!  For dark Italian roast I like Eight O'clock coffee.  That was last weeks grind of the week. Yum!   You know I noticed I really like the best of everything.  Not in a snobbish way, but in a way that sets a good example for living my best life.  Take paper plates, I never eat off of paper plates, not even at a picnic. I feel it's an insult to food to eat off of paper plates.  Whenever possible I go organic, from sugar to produce.  Nothing but the purest ingredients should be put into our bodies.  Chocolate? 70%.....Wine?  from the best wine producers.  Cheese?  sheep's milk.  Flowers?  Carnations.   Friends?  people that help me see myself and I in turn for them.  You know, the best doesn't mean expensive...the best is a mindset we all make the choice to have.   Here's one the best Vinho Verde's I've ever had, Espiral Vinho Verde from Portugal.  It's honest, limey and refreshing.  Perfect with springtime and picnic foods, $5.99 Trader Joe's.  Only the best will do.

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A conversation about the Loire Valley

I am so excited!  This Tuesday, I start a 6 week teaching endeavor that I have dreamed of doing for a long time.  I will be teaching wine at the famed Alliance Française.  Alliance Francais was founded in Paris in 1883, and has the largest network of French language and cultural centers around the world.  "Alliance Française is dedicated to promoting French languages and cultures and fostering intellectual and artistic exchanges between the French-speaking world and local communities". 
I was at a wine function and met the marketing director of the Atlanta chapter.  We started a conversation about wine and the rest is history, or should I say destiny.  My first class will be conversing about the Loire wine region.  I say conversing because my classes are unpretentious, intimidating, and relaxing.  I feel the best way to learn about wine is to talk about it.  I and the class will talk about the region, about the wines of the region and what makes the region and wines so special.   Not a lot of people don't know about the Loire Valley and its wines.  Actually that may not be true.  Have you ever heard of Pouilly Fume or Vouvray or Sancerre?  These are wines of the Loire Valley.  The Loire is one of the largest and diverse wine regions of France.  Four distinct districts; Nantes, Anjou-Saumur, Touraine, and Centre Vineyards produce wine from over 70 different appellations.  Grape varieties include Chenin Blanc, Sauvignon Blanc, Cabernet Franc and Gamay.  The class and I will have quite a lot to talk about and a lot of wine tasting to do.  I think that's what I'm most excited about...information sharing that enhnaces and brings people one step closer to living the wine life!  A great producer of Loire Valley Wines is Barton & Guestier.  For a taste of the region, try a bottle of Vouvray (Chenin Blanc) with spicy Chinese or just sitting with friends on the patio.

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All things French

I truly believe I must have been French in a past life. I say this because I have engulfed myself with all things French....French wines (they're my favorite), French lessons through Alliance Francaise, French magazines, French foods, studying about French culture, and I've even begun listening to older movies in French. My all time favorite movie is Baby Boom with Diane Keaton, circa 1987. The movie Baby Boom was the catalyst for me starting my own business. Now, I've gone through several businesses throughout my life; interior design, pillow making, and even catering. All in an effort to find my true passion. They have all been spiracle in leading me to wine; wine consulting, wine gelee, consumer wine education.....The European Wine Table. When I started the company I didn't realize how much the French culture meant to me and the importance it played in my mission in life. And, after witnessing all of the frenchy things I'm into now, my business tag line "food, wine, family and friends...what could be better?" renews what I set out to do from its inception....educate people about wine, so that they can incorporate it into their everyday lives. You know what I think?...I think our passion is predestined and that there are many paths that we can take to get there. I kind of like the path I'm on.....tasting, writing and talking about wine for a living, how cool is that? The wine in the picture is L' Authentique...how fitting.....now if you can find this wine (I found it at Trader Joe's) have it with this French Roast Pork recipe.

a bientot (see you soon)!

Hallah for Challah

Bread is one of life's great discoveries. If I had the choice of just one food to eat it would be bread. So many varieties to choose from...Crusty French, French Sourdough, Rustic Italian, Focaccia.....and all of the others, including glorious Challah.  My favorite breakfast is European butter slattered Challah with a cup of Italian Roast (such pleasure in the morning should be outlawed). I have Challah spread with goat cheese and wine gelee together with a glass of Alsace Pinot Gris, on some evenings (another heavenly moment). Upon noticing how singular my pleasure with Challah has been, I decided to find an equally pleasurable way to share it with my family.....Challah bread French Toast! I pulled out a recipe and  this morning my family enjoyed the delectable pleasure of this thick, buttery, melt in their mouth sensation, patted with European butter and drizzled with maple syrup. I could see the pleasure in their faces.  They too have experience what I have been experiencing for years....epicurean enjoyment!  Life should be full of those.  Here's the recipe complements of  Food & Wine.   Italian Processo or Spanish Cava goes well with this delight....you know I had to pair it with some type of wine:)

Enjoy


PAIN PERDU

Ingredients


2 large eggs

2 tablespoons sugar

2 teaspoons pure vanilla extract

Pinch of salt

3/4 cup milk

Four 3/4-inch-thick slices of brioche or challah

1/2 cup (2 ounces) blanched whole almonds, coarsely chopped

2 tablespoons unsalted butter

Whipped cream, for serving (optional)

Directions

1.  Make the Pain Perdu: In a shallow dish large enough to hold the brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk. Add the brioche to the dish and turn to coat, then let the brioche soak for 10 minutes.

2.  Place the almonds in a shallow bowl. Melt the butter in a large nonstick skillet. Dip 1 side of each slice of brioche into the almonds and add to the skillet, nut side down. Cook over moderate heat until the almonds are golden brown, about 3 minutes. Flip the brioche slices and cook until browned on the second side, about 3 minutes longer. Transfer the pain perdu to 4 plates, spoon the strawberries on top and serve. Pass the whipped cream at the table

Ayons la nourriture et le vin (Let's have food and wine)

I'm taking French, if you haven't noticed already. What a wonderful and elegant language. "Let's have food and wine" could possibly be the French motto. I know it's mine. The French in my opinion have paved the way for us to learn from; food pleasure awareness, the ways of vine growing and wine making and mostly exhibiting the care freeness and subtle passion for life that we all could emulate. True, our infrastructure here in the U.S. is not set up with high speed rail lines, making is easier to go from culture to culture, as in Europe. But we are making strides in that direction and can travel by car to experience history from the tip of Boston to the end of the state of Virginia. We can experience our Southern culture from there to the shores of Savannah. To the west of that, is Creole in New Orleans...culture goes on and on in the U.S. It too needs to be embraced and appreciated. And although the French have thousands of years of viticulture behind them, our young vineyards are making strides in the right direction, producing vibrant fruit laddened wines that make us a wine force that will not be denied. Food pleasure awareness and subtle passion for life should be universal. The next time you are eating something wonderful like an omelet, really notice the omelet, actually taste and feel the cheesy softness. The same can be applied to wine. Taste and smell the earthiness in a Pinot Noir. Incorporating full awareness makes all that we do more pleasurable, in kind, incorporating a care freeness that can be contagious to the people around you. So in thanking the French I'm going to tie on my favorite apron, invite a few friends over, and bid a finale "a bientot" (see you soon) to winter. I'm going to make Beef Stew in Red Wine and pair it with a fabulous Pinot Noir from Burgundy, Bouchard Pere & Fils Bourgogne Pinot Noir 2005...look for the review in Vintage Cronicle.

a beintot (see you soon)  pronounced (a bee en toe).....who would have thought!