The Pantry: An Update

It was touch-and-go there for a while, but after six weeks of intensive care, I'm pleased to report that the patient - er, pantry - is largely out of the woods.  Thank you all so much for your words of care and concern; this recovery would not have been possible without your support.

I'll continue to monitor the pantry's progress on an ongoing basis, and will keep you apprised of any further improvements or, heaven forbid, relapses.  We still have a long way to go, but the future looks bright.

Your friend and food confidant,

C&S

p.s.  Click here to see the before picture.  If you dare.

p.p.s.  Yes, those are purple Easter Peeps.  I'm waiting for them to get stale - they're better that way.

For Shame!

WARNING:  The following post contains material that may be upsetting to some culinary-minded individuals.  Reader caution is advised.

I have a confession to make.  

The shocking photo at left is an un-retouched image of my own pantry, taken just days ago in a moment of quiet desperation.  I have grown to know and love you all, dear readers, so when I realized I had a problem, I knew I had to come clean...

Things have been pretty hectic lately.  What with work, family in town and about a million other things going on, I've not had a lot of time for planning, shopping or cooking - at least not cooking of the creative variety.  We've been eating out a lot, and when we're at home, it's all about grab-and-go.

I guess I didn't understand just how dire the situation had become until I was rooting around to see if I had another jar of jam - to slap together the 900th pb&j of the week - and discovered that, no only didn't I have the jam, but I didn't have much of anything else either.  The cupboard was basically bare, save for a few spices, some ancient canned goods and a bag and a half of Fritos (I swear those aren't mine...).  Oh, the shame!  What self-respecting food and wine enthusiast would have allowed things to reach such a desperate low?  How did I manage to continually knock eating well at home so far down my priority list that I wound up scavenging for Smucker's in my very own pantry?  I'd laugh if it weren't so sad.

I believe I've taken the first step in my recovery by coming clean to you all today.  Now the restocking can begin.  But where to start?  I'm not keen on those pre-made pantry lists put together by the experts - I'd really like to know what you all always keep around.  What pantry items do you find the most useful for quick and tasty meals and snacks?  What are you never, ever without?  Hopefully, with a few good pointers, my pantry and I can soon return to happy, healthy harmony once again.

C&S

Wine 1, 2, 3 - Part II: Wonderful Whites

The first installment of this DallasEats series was a success!  In Part I of Wine 1, 2, 3, we took it from the top, beginning our exploration of wine with a discussion of size, shelf life and color. Judging by your comments, you all found it fun and useful, and that’s just what I had in mind.

And so, in Part II, let’s take one step forward.  Today we’ll begin talking about the many kinds of vino we have to choose from, beginning with white varietal wines.  With this post, I hope to help you put into words what it is about Sauvignon Blanc that you love so much, or why you don’t care for Chardonnay.  I thoroughly enjoyed researching these wines, and I invite you to take all the credit next time you're pondering a restaurant wine list or just relaxing with friends at happy hour.  Maybe you’ll also be tempted to choose a different white next time around – I’m all about expanding horizons.  And as an added bonus, today's third question will cover the matter of serving temperature, to achieve optimum deliciousness, no matter which wine you choose.

Now, on with the 1, 2, 3:

1. So, what is a varietal wine?

A varietal wine is a wine that is named for the type of grape (or variety) it’s made from.  For example, Kendall Jackson Chardonnay is a varietal wine.  We like to name our wines this way in America, and many (maybe most) of our favorites from California and elsewhere are varietal wines.  These wines are a good place to start, because they eliminate a lot of guesswork when it comes to selecting a bottle.  If you have an understanding of some basic characteristics, the name of a varietal wine will give you a good idea of what you’re going to taste when you pop the cork.

Varietal wines need not contain 100% of the main grape, but they must contain wine made mostly from that grape (percentage requirements vary). Small amounts of other types may be added for flavor or balance or a whole host of other reasons, but the overall character of the wine will reflect the type of grape on the label.

Not all wines are named this way, but we’ll get to blends and brand names and other categories later. For today, we’ll focus on varietal wines and touch on the basic characteristics of some of the most popular whites. Reds will follow in the next installment.

Bottom line: Varietal wines are named 

for the grape they’re made from.

2. The Wonderful Whites

Below you’ll find descriptions of the most popular types of white varietal wine, based on expert stats and the empty bottles I take to the recycling bin after a party.  By no means is this list complete, but these are the stars that you'll find headlining wine lists and shop shelves.

These descriptions are basic and broad - they are not an in-depth analysis of any or all wines made from each grape. Much like saying that New Yorkers wear a lot of black, ride the subway to work and have very small kitchens, these are general descriptions, but not applicable as a whole in each and every case.  ‘Nuff said.

Chardonnay: By far the most popular white varietal wine, Chardonnay is known for being full-bodied (as whites go) and its flavor can range from crisp to smooth and buttery.  It is also often oaky.  A discussion of Chardonnay, in fact, will often evolve into a discussion of oak.  You see, American Chards have a reputation for being aged in or otherwise flavored with oak, and it’s not everyone’s cup of tea.  Some brands, in fact, are overwhelmingly woody.  I enjoy the smoky, toasty quality that a just a touch of oak lends to Chardonnay, but if you prefer a lighter wine with more prominent fruit characteristics, read the label notes or ask your wine merchant for an un-oaked version of this varietal.

Riesling:  Light-bodied, fruity and food-friendly, Riesling is also sometimes lower in alcohol than other reds and whites.  Germany is famous for this wine (and the tall, thin bottles it comes in), and it has been cultivated there for centuries.  Rieslings from the Alsace region of France are wonderful as well, as are those from around the United States. Often mistakenly believed to be a universally sweet varietal, Riesling can actually range in style from sweet to quite dry.  Try it with spicy foods for a real treat!

Sauvignon Blanc:  I last enjoyed Sauvignon Blanc poolside, many nights’ sleep ago.  So, in order to do best by this post (call it research), I sniffed and swirled and sipped a glass of Kim Crawford Marlborough Sauvignon Blanc last night.  New Zealand does wonders with this wine, and this particular brand is, as I understand it, a classic example of its style.  The winery’s tasting notes tout tropical flavors and herbal notes in the wine, and I also detected hints of apples and pears.  Light and crisp and perfect for pairing with a variety of cheeses, Sauvignon Blanc is also sometimes labeled Fume Blanc.

Pinot Grigio:  One of my favorite go-to wine gurus, Andrea Immer, writes that this varietal “has instant meaning to most people – the words Pinot Grigio connote, quite accurately, ‘dry white wine’”.  Many versions of this varietal wine from Italy are sure-fire crowd-pleasers, and affordable to boot.  In fact, Immer points out that spending more for Pinot Grigio is almost always unnecessary, as the quality level does not tend to increase with the amount of money you spend.  I'm hoping to hold a personal tasting here in my laboratory (living room) soon and learn more about Pinot Grigio, which is also known as Pinot Gris.

Viognier:  I’ve added Viognier because I’m so fond of it, though it’s not nearly as popular as the whites I listed above. DallasEats is all about the up-and-coming, though, and this varietal is totally worth a taste. Viognier hails from the Rhone River Valley in France, and is prized for its intoxicating floral aromas and complex, distinctive flavor.  French Viogniers are among the most expensive white wines in the world, but American versions are getting great press, and they come at a much more affordable price.

Bottom line: White varietal wines represent 

a wide range of flavors and styles to suit any mood.

3. Too hot, too cold or just right?

I know which one this perfectionist prefers!

Most of us know the drill - serve red wine at room temp and white chilled, from the fridge.  The thing is, though, this is Texas, and “room temp” is often just too darn warm.  Likewise, our home refrigerators are also kept much cooler than is ideal for tasting everything a great white has to offer.

My strategy for satisfactory service is simple - I call it the “10 Minute Rule”: Ten minutes before service, place your bottle of red in the fridge.  For whites, reverse it, removing them from the icy depths of the chill chest (thanks, Alton!) ten minutes before you uncork.  Easy, right?  That’s my kind of rule.

Bottom line: Follow “The 10-Minute Rule”

Wine 1, 2, 3: Let's take it from the top

Does wine shopping make you feel like a fish out of water?

When I stand before the wall of wine at my local liquor store, I'm dazzled and delighted and my eyes dance with the possibilities that lay before me.  It's like I'm seven again and I've coasted up to the candy counter at the skating rink after an All-Skate to the tune of my favorite song ("Karma Chameleon"), and now my only care in the world is whether I will choose a Bit-o-Honey or a Charleston Chew.

I am sympathetic to the fact, however, that it is *so* not like this for many other folks.  In fact, stories I hear tend to run along the lines of  "Final round on Let's Make a Deal, trembling in fear of the goat."  In other words, most people find shopping for wine a far cry from my idyllic regression therapy.

So here's what I propose:  On a regular basis, I will present three common wine-related questions and their answers and/or explanations.  We'll start small, and work our way up.  I'll do the research, you reap the rewards.  Soon, you too will be able relax and hum a little Culture Club while you shop for a bottle or two.

Below, are the first three questions.  I'd love to hear your thoughts on topics we've explored or ideas for the future!

1.  Red, White or Pink?

This is the first question we usually ask when shopping for wine.  The answer is simple:  which do you like to match your mood or food today?  No shade is more sophisticated than the others and none will send a color-coded message to wine snobs that reads "Watch out for this one - she probably still listens to Milli Vanilli."  

There are, of course, those who swear off one or another in the trio for some reason - but I promise you, each color has a place in a well-balanced, well-informed wine diet.  To ensure you are getting a quality selection, grab a salesman and put on a smile.  Any helper would be delighted to hear the words, "I'm looking for an affordable rose' for my patio party this weekend."  Really!

Bottom line:  Good taste is colorblind.

2.  Should I Super-Size?

We are all on a budget these days.  If price were no object, choosing wine wouldn't be a challenge - we'd just send our personal assistant out for another case of Dom whenever we got to running low.  Here on earth, however, we're often looking for bargains, and in the world of wine, there are a lot to be had.  

But beware!  Sometimes a deal is too good to be true, and you'll wake up with a wicked case of buyer's remorse the next morning.  For today, it comes down to the matter of size.  Here are two easy tips to keep in mind:  If the if the bottle is as big as your head and has its own little built-in handle, it's a "no".  Ditto those double-sized bottles of your favorite brand.  The wine inside might be okay, and volume might equal savings, but will you really finish it before it turns?  If not, you're pouring money down the drain.

Bottom line:  Size does matter.

3.  How long does it last?

This is a tricky one, and I'm inclined to recommend erring on the safe side rather than pushing your luck.  Wine is always best and brightest shortly after it's uncorked (we're not going to get into decanting right now).  Reds can be kept on the counter, in a cool place out of the sun, for one or (maybe) two days.  Wines to be served chilled can live for a comparable amount of time in the fridge.  

I fear the half-empty bottle kept for company, cork dried and brittle, label smudged from countless fingerprints over gawd-knows-how-long - It's just not any good anymore, people!  As my mother quipped during a discussion of this issue, "If you're looking for a bottle of something to keep in the cabinet and work on for a few weeks, what you want is gin."  Well said.  On a related note, I've read many reviews of gadgets meant to preserve wine and they all seem to be expensive and hit-or-miss.  Also related is the fact that fortified and dessert wines (port, sherry and the like) will often keep much longer than their table-going cousins.

Bottom line:  After 2-3 days, the honeymoon's over.

Next up:  More questions, answered!