Cooking With Wine

a heavy bottle of red wine

brought up from the cold basement

in a basket of white laundry

 William Carlos Williams

Welcome to the last Cooking With Wine. Studies have shown that people with the name Anonymous absolutely hated this series, while the rest of you just seemed to tolerate it. But that is ok. I enjoyed it and until and unless this jobby starts making us some serious money, the guiding principle around here will be if we enjoy it, we do it.

Mad Max's last selection is another from the Highway 12 portfolio, this time the 2008 Cabernet Sauvignon. This wine is 100% Cabernet, with a dark, intense color providing the foreshadowing for dark berries and soft French oak nuances. The silky mouthfeel gives way to aggressive tannins - this is a big, bold wine. Which is why, with final chill of winter in the air, it seemed the perfect time to make a hearty beef stew. The wine retails for around $20, and you can find it at Swirl, Sylvain, Theo's, Dick and Jenny's, and Elio's.

Oxtail and Beef Stew

Braising gives the occasional cook a margin of error wider than the headwaters of the Mississippi. For this beef stew, I like to use two cuts of beef- the gelatinous, sticky oxtails and what is commonly sold as beef stew meat. The oxtails allow a rich, lip smacking sauce to develop while the beef stew meat provides enough tender, shredded meat to go around the table. I like to use bacon grease as my lipid of choice, mostly because bacon is the new black this award season.

Preheat an oven to 300 degrees.

In a large dutch oven, heat enough oil or bacon fat to coat the entire pan in a quarter inch layer of lipid. Meanwhile, pat the oxtails and beef stew meat dry with a paper towel. The dryer you get the meat, the better the sear. The better the sear, the better the stew. Coat the meat with salt and sear in batches until well browned. Once browned remove from heat.

After browning all the meat, toss in an onion, two celery sticks, and two carrots, all coarsely chopped. Sweat for around eight minutes. Then add, a tablespoon of tomato paste. Let this color - you are looking for a dark rust color. Once the roots are rusted, add some salt and pepper, a bay leaf, and a few sprigs of thyme. Now add one whole bottle of decent red wine. Bring to just under a boil, return the meat to the pan, cover, and pop in the oven.

You want to cook this for about three hours or until the meat of the oxtails falls off the bone easily. It is better to overcook here (hardly possible) than undercook. Meanwhile, trim a two cups of green beans, cut them in half, and blanch in boiling, salted water. When done, plunge in ice water. Once cool, drain, and dry on paper towels. Now, peel and slice two carrots into half inch thick rounds and treat just like you did the green beans. Finally, slice some mushrooms of your choosing and saute on high heat in a well buttered pan. Once browned, add in some chopped garlic, salt, and pepper. Stir and remove from the heat.

I want you to remove the meat from the braising liquid. I realize this is sort of time intensive, but it is worth it. Then strain the braising liquid and reserve. (The leftover detritus of carrots, celery, onion, and shreds of meat is best with a sprinkle of chunky sea salt and eaten on crisp rounds of crusty bread or by the spoonful.)

Now, combine the meat with the strained sauce, the green beans, carrots, and mushrooms, and warm through. Taste. Adjust seasoning and serve in a big wide bowl. I topped mine with a gremolata - a fine dice- of preserved lemon, parsley, and garlic.

A Vintnerview with Michelle Gueydan

Michelle Gueydan left New Orleans after high school for college in New York. After college she worked for then gubernatorial candidate Mark Warner and then a job as a private event manager eased her into the wine world. She returned to New Orleans where she is in an integral member in three wine related businesses. At Swirl, she is a "wino" helping customers choose a wine to take home. As the principal in VinoSolutions she outsources sommelier expertise to restaurants and home collectors to organize and build their wine holdings. Recently, Gueydan partnered with Brian Dias to start NOLAWineSpeak, a wine education company. Twentyish questions on the clock....

I was in college in upstate New York. Had done most my partying in high school so when I got to college found partying sort of boring and focused more on studying. Close to college was the Finger Lakes region which makes a lot of wines, so one day I just volunteered to help pull leaves at a vineyard. It was there I first learned wine could be art and not just pink stuff that got you drunk.

I had been working for a few years as the event planner for a guy who owned a real estate asset management company. My boss also did a lot of philanthropic work with Quincy Jones so we were always planning dinners of some sort. Or we were flying to a dinner and talking about wine while reading food and wine magazines. So originally pairing was something of a foray into an unknown world, but I still knew very little about wine. After a series of events on the Mediterranean, I hadn't slept in a week. I was sitting on a yacht and the steward came over and asked if I'd like a glass of wine. I said sure, whatever you have. She brought a white wine that was so perfumey and unctuous that I asked what is this. She said Chardonnay and I didn't believe her. From then on, wine became a side passion and then an obsession.

Well, that bottle of Meursault on the yacht. But I don't remember the producer or vintage or anything like that. The other bottle I chase and will never catch again was a 1905 Chateau La Tour. I was in Colorado helping my boss organize his cellar before leaving to start a job in a tasting room in Alexe Corton when I got a call that the French government would not allow an American girl such a prestigious job. So I was pretty despondent and my boss cheered me up by asking, "What should we open?" I told him the 1905 La Tour was leaking a bit. So he pulled down that bottle, a 1929 Mouton, a 1950 Haut Brion, and a 1961 Petrus. Of all those bottles, the 1905 was far and away the best with the fruit still prominent after over 100 years.

I never thought I wanted to come back to New Orleans. All of my family here has died, so there was nothing to come back to, until Katrina. And then I felt a really strong urge to come home. At the time, I was the sommelier at the Inn at Little Washington. Came down here and got a job with John Besh as sommelier at August. In general the position of sommelier in New Orleans is not as supported as a free standing position in a restaurant as in other cities. In other cities, if you are the sommelier on the floor, it is your job to help guests select wine and manage the wine list of the restaurant. As a sommelier in New Orleans you are expected to be a manager as well. So I've had this idea of a sommelier education program to make more sommeliers truly sommeliers in New Orleans. But it was just an idea until I met Brian. The goal is to see be progressing with our wine thought in New Orleans. And that is what we want to do with NOLAWineSpeak.

I can't stand formulated wine descriptions. The one I hate the most is gooseberry. I didn't have the slightest clue what a gooseberry tasted like when I started learning about Sauvignon Blanc as tasting of gooseberry. I still dont know what a gooseberry tastes like. But people use that term as if everyone is eating gooseberries all the time. Other thing I hate is wine descriptors that are awful images but used in a positive context like "wet dog" or "barnyard". Who wants to drink a wet dog?

Best way to ease the tension with customers who are apprehensive about wine is just to start a conversation with the guest. Find out what they are interested in, what they are in the mood for, what do they normally prefer to drink. Sometimes people ask me what I like to drink and I tell them it depends on the day.

Rose. Across the board there is no wine better suited for New Orleans cuisine. A dry rose, with good fruit, good weight, and good acidity is nearly perfect match for the spiciness of our food. Always enjoyed rose, but I really started liking them with food when I moved back to New Orleans.

I hate the single palate based point systems which dominate the wine world. There is value in ratings that are group efforts but just go to off a single palate? I don't like that. I went to Bourdeaux to barrel taste the '05s. We were tasting 200 wines a day and there were a lot of us. But every winery was waiting for the scores of Robert Parker before prices could be set. You could sense the stress in the room and in all of the producers while awaiting Parker's judgment.

If I made a wine, it would be an eclectic, off the beaten path varietal that would challenge me to make it into a single varietal bottling. Turning something that is usually just blended with other grapes into its own wine that is what I love and it would be a limited bottling all hand sold.

Windows on the World. Extremely Pale Rose. A great book for the intro level person is The Wine Bible. Karen MacNeil does a very good job of adding fun tidbits and making wine an interesting read. All that said, I prefer to read magazines and newsletters like Decanter and Food and Wine for wine info. Mostly because wine is always changing and books are sometimes outdated by the time the fifth chapter is written.

I like that people are more adventuresome with their palates. Nowadays, people are open to try other varieties other than Chardonnay and Cabernet. On a winemaking level the focus on sustainability and artisinal approaches are things I really like.

To enhance enjoyment at home, try new things but try them with food to make the daily task of having dinner a grander experience. Really try and think about how the flavor profiles of wine and food could work together.

Yes, but I have been pretty fortunate in that I've normally been offered a taste and not have to think, "Man, I wish I could drink that." But I found that while at August, visitors, New Yorkers specifically, thought their expertise outshined that of any local sommelier. So they would often not offer me a sip.

Vietnamese - Riesling. Tex-Mex- Tequila, my second favorite thing to drink. American Chinese - An Austrian Gruner Veltliner. Crawfish Boil - Rose.

I've pretty much drank through most of my collection I had built up. Former employer called and said he had been diagnosed with cancer and wanted to know what the most expensive bottles in his cellar were because he was going to drink them, chemo be damned. So I thought, why am I holding all these wines that one day I may never be able to drink? I had First Growth Bourdeaux and Italian wines that I drank. I still have some 1982 Margaux, Lafitte, Mouton, older Pahlmeyer. But what do I drink? My heart is in Burgundy, my pocketbook in Spain. I drink Tempranillo and Albarino. Also, drink a lot of boxed wine. James Moises is releasing a boxed Oregon Pinot (at right) that is pretty amazing in my book. Higher quality boxed wine with no chance of spoiling is on the rise.

Boucherie. Nathaniel (Zimet) and James (Denio) have managed to build a wine list that presents wines off the beaten path at an affordable price point that don't intimidate. And then of course, Commander Dan at Commander's Palace. From a revered wine list stand point, Commander's Palace best in town. From a consumer's point of view, Boucherie.

Boucherie, Cowbell, Herbsaint, and Coquette. Ohh and can I add Patois, I can't just pick four restaurants?

Hall and Oates - Chardonnay. Not because it is cheesy, but because it is a wine that was really popular back in the day. Mozart- German Gerwurtztriminer. Dr. Dre- Australian Shiraz.

Most memorable food and wine experience was at 2941 Restaurant in Virginia. The wine was a Madeira. The dish a soup sort of similar to our version of turtle soup but not quite the same. Madeira was new to me and the combination of it with the food created a third flavor, different than either the soup or the wine  which enhanced both the soup and the wine. Just a great pairing.

Desert Island wines? That is tough. 1905 Latour. 1990 E. Guigal La Landonne. Aged Vouvray-Huet would be first choice, but it doesn't matter. I just love aged Vouvray and we need more of it. Sake Daiginjo. Meursault, nothing specific because I like to many producers.

Weekend Roundup

Tonight we get our first on the field look at the Black & Gold, but even if pre-season NFL football doesn't make your weekend fun list, there are still plenty of ways to fill up your calendar.

Tonight from 5:00 till 6:00, Le Meritage will host its free "Summer of Wine Forum" where Sommelier Kevin Durand leads an educational and interactive tasting of wines. This week's theme: Off the Wall Whites.

Tomorrow the French Quarter fun continues with the 10th Annual Dirty Linen Night when the galleries and shops along Royal Street open up their doors for both shopping and general revelry. When the clock strikes 10:00, head on over to the official Dirty Linen Night After Party at the Royal House, where you can taste the official Dirty Linen Night martini, the competition for which was judged by Rene, the arbiter of all things dirty.

Finally, on Sunday, Swirl Wine Bar & Market and A Mano partner up to present "Un Assigio di Campagnia", a walk around tasting featuring 15 different bubblies, whites, reds and roses paired with dishes from the Campagna region in Southern Italy. All wines can be special ordered at the end of the event at a discounted price. The price is $50 all inclusive and prepayment is required to book your spot. Call 504-0635 for reservations.

Have a good weekend.

Cooking With Wine

A bottle of rose has done more good to cure the effects of summertime heat than any other invention, short of air conditioning. Not only is rose a great internal a/c, but it gets along exceedingly well with traditional New Orleans foods. In fact, I'll wager that pound for pound, rose, but specifically rose champagne, is the number one match for a wide variety of New Orleans foods, generally.

Mad Max's latest offering is a pink wine from the affordable line of Bastianich Wines. The 2010 Rosato is made up of 100% Refosco, which is a red wine grape which traditionally makes for a very spicy wine. Here, the flavor is softer and more apt to stand up to the hot sun of an early summer evening. This Italian version of rose, had me wishing for a plate of antipasti and a view of the water. What came out of that was what I'd consider an Italian's take on Chicken Paillard. You can find the wine at Galatoire's, Swirl, Bacchanal, and Cork & Bottle where it retails for around $14 a bottle.

Chicken Paillard-Italian Style

Begin with a chicken breast per person. Pound it out until it is half an inch thick. Season both sides with salt and pepper. Meanwhile, slice a red onion or shallot into half moons and toss with the juice of one lemon, the zest of said lemon, and a 1/4 cup of olive oil. Pour this over the chicken breasts, toss to coat, and let it sit while you make the relish. 

Traditionally, chicken paillard is topped with romaine, a few shreds of Parmesan, thin sliced shallots, and maybe a tomato or two. What I wanted to do with this dish, is bring in the classic Italian antipasti flavors in a "topping" form.

Begin with a good selection of olives- I like the dry, wrinkly black ones, big meaty green ones, and some Kalamata. Pit each olive. To this add some thin sliced red onion, thin slices of pickled, Italian hot peppers, some oregano, and a big, plump tomato coarsely chopped. A splash of red wine vinegar will help bring it all together. 

Grill your chicken over a medium heat. Six minutes per side should be sufficient. Top with the relish mixture, a few slivers of salty, Italian cheese (I had Pecorino in the house), and a few leaves of basil. Simply perfect, the food and wine give air conditioning a run for its money. 

Week in Preview

This week is loaded with special events for food and wine lovers. So open up your Outlook calendar because we have a lot of planning to do.

Monday

• Galatoire's Mardi Gras Table Auction - Grab your paddle and score your seat for the circus that is lunch at Galatoire's on the Friday before Mardi Gras.
• A Toast to All Things French - Swirl kicks off their 6 week French wine tasting series hosted by Michelle Gueydan.

Tuesday

• Barolo Wine Dinner (SOLD OUT) - Herbsaint presents a special dinner featuring the Barolo wines of Podere Rocche Dei Manzoni & Gianfranco Bovio.

Wednesday

• Riverbend Tapas Crawl - The restaurants of the Riverbend invite you to their monthly ambulatory feast.
• Winemaker Meet & Greet - Swirl hosts winemaker Andrew Rich, who will be pouring out samples of his Willamette Valley wines.
• Cigar & Beer Pairing - The Avenue Pub invites cigar lovers to enjoy a smoke along with their extensive beer selection in 6 different pairing suggestions.
• Bushmills Whiskey Dinner - Master of whiskey James McCartney hosts a 5 course dinner paired with whiskeys from the famed distillery.

Thursday

• Gabrielle in Purgatory (WAITING LIST ONLY) - Vintage Orleans is hosting a dinner featuring menu favorites from Gabrielle, gone for now but not forgotten.
• Andrew Rich Wine Dinner - The Oregon winemaker teams up with Vega Tapas Cafe for a 5 course dinner paired with his hand crafted wines.

Friday

• Krewe of Cork - King Patrick van Hoorebeek and his merry group of winos will be parading through the French Quarter on Friday afternoon, celebrating all things great that come in a wine glass.

Wine, Beer, & Cheese at Swirl

What a better way to ease into the work week than with a glass of wine, a pint of beer, and a few wedges of cheese. Tomorrow night, Swirl Wine Bar & Market is hosting a special event where you can sample all of the above (a few times over).

Those fans of Flight of the Conchords will find much to love, as the tasting features libations from a family of New Zealanders. On the menu are four beers from Moa, which are a bit atypical in that brewmaster Josh Scott ferments his beers in the bottle (just like champagne). Rounding out the tasting list are two wines from Allan Scott Family Winemakers, headed up by Josh's father.

But man cannot live on wine and beer alone. Thankfully, St. James Cheese Co. owner Richard Sutton will be at Swirl talking about the 6 different cheeses that he selected to pair with each wine and beer. Think of it as a St. James Cheese School field trip.

This is a seated tasting and is limited to 20 participants. Reservation and prepayment are required, call 504.304.0635. Cost is $20 per person.

To learn more about this tasting as well as other food and wine events around town, check out the Blackened Out on the Town calendar to your left.