Blogging through the Corona Virus Pandemic
Covid-19, Stay at Home, and Extra Free Time
The situation with the Covid-19 outbreak is a serious one, indeed. Like many around the world, we are staying home and doing our best to be safe and keep others safe as well.
One unexpected outcome is that people seem to have a renewed interest in cooking. I see posts looking for recipes of all sorts, and wine pairing suggestions. So here’s my ask:
- Is there something you’d like to see?
- A new recipe?
- Recipes from the pantry and freezer?
- Wine pairing suggestions?
- Good inexpensive wines?
Reply to this post, or drop me a line at jmb5121@gmail.com. I’ll do my best to answer or add your suggestions to upcoming posts.
Some Ideas For You
You have some extra time on your hands and want to spend some of it cooking. Great! Here are a few of my favorite preparations to add to your arsenal. You might be surprised how easy they are once you get the hang of them.
Risotto
At one time, I thought risotto was too hard, too fussy to make at home. It was one of the dishes I would order at a restaurant. Au contraire! It’s surprisingly easy and very relaxing. You might need to make it a few times to understand your preferred risotto – do you like it loose and creamy in a bowl or firm so it will mound on a plate. The best tasting risotto comes from homemade stock and real Parmigiano Reggiano cheese. However, I wouldn’t hesitate to make it with store bought stock and whatever cheese you have that can be grated and will melt.
- One of my first risotto attempts here
- Classic risotto milanese (with saffron)
Boeuf Bourguignonne
Quick, before it gets too warm, get out that dutch oven or big pot and make classic beef Bourgogne. I’ve tried lots of recipes, and Julia Childs’ is the best. It is a bit harder, but well worth the extra effort.
- My post is here, and here’s a link to Julia’s classic Boeuf Bourguignonne
Wine 101
I’ve written a series of Wine 101 posts, you’ll find them in their own tab on the blog, here. Is there another region I should highlight?
What Would You Like to See?
I’m listening, let me know what you’d like to see! Food? Wine? Places to visit?
Dreaming of a future vacation
foodwineclick 
Always love a good risotto!
Friday night comfort food for us!
I too am waiting for next vacation and sad that Lucia and I can’t visit southern Italy in June! But, I’d love to hear about inexpensive, sweeter wines and good recipes for them. Is Moscato something new or was I just missing it all the time? And, why do some of us just prefer the sweet when most people think I’m crazy. Thanks Jeff! Lynda
OK, affordable sweeter wines it is. Moscato isn’t new, it’s generally considered best for apertif or after the meal (nice with fruit desserts especially). Everyone should be allowed to enjoy what they like, for you, that’s sweet wine!
Two questions that I’m curious for your thoughts on:
1) which wine region would you like to go deeper into? Why?
2) From our talks and what I see in the cellar you have a special understanding of US producers who focus on older world styles. How you would spend 50$ on a US wine vs 50$ on an old world wine? What would you tell a French wine drinker to get them interested in a US producer making old world style wines?
1. For me, Georgia is a region I’d like to get to know. I don’t believe I’ve had a single Georgian wine yet. (the region, not the state Atlanta is in!).
2. Good question. In the US, the new world or “International style” is the majority of the marketplace. For those with a preference for an old world style of wine, there are plenty of European wines available. However, we do want to support American producers, so we search out those who choose to work in this style. However, American versions are not a bargain compared to their European competitors, which leaves us with often better values from Europe. They are even less competitive in Europe. A quick comparison showed Pontet-Canet (biodynamic 5th growth Bordeaux) available around 50 Euros, and Corison Napa Valley Cabernet (not even their estate wine) at around 90 Euros in London. The novelty items in Europe would be the international style wines like Caymus, again for around 80 Euros but different in style from the European standards.
So where does the international interest lay? I agree with you that a Cab/Pinot that’s simply trying to emulate old world wines are not as interesting as their old world counterpart, but neither are the fruit/oak bombs to which they seem to stand in opposition. Is there another perspective? For instance, it was Idiots Grace last summer that really stuck with me over more established places, mostly because of the honesty in the wines – the fact that they don’t yet know what grows best where. I’d love more stories & wines like that if you’ve got them!