Virtual Palate

Blind Tasting of Chilean Wines

guest review by Hrayr Berberoglu, January 30, 2005

Chile’s vineyards have been producing fine fruit for centuries, but in the last two decades, viticultural research in conjunction with substantial amounts of capital improved quality immeasurably.
Well-established large wineries make and market superb wines that can compete with the best anywhere.
Recent developments indicate that all are now making concerted efforts to increase their world market share, and they stand a very good chance in succeeding simply because their prices are more than competitive. Labour costs are low, land is inexpensive, and vineyard maintenance requires fewer hours than those on steep slopes, as is the case in many European regions. Weather patterns remain constant year after year. Variances are small enough to be barely noticeable.
So successful have been the likes of Concha y Toro, Vina Cousino-Macul, Vina Santa Rita, Vina Santa Carolina, and Errazuriz that European wineries felt compelled to invest in the Chilean viticulture. Casa Lapostolle, Baron de Rothschild, Caliterra and Torres are only some of the famous investors.
Recently the Chilean trade commissioner in Toronto staged a blind tasting of her country’s wines.
The results were revealing to say the least. Label bias was excluded, and as a result, tasters (mostly wine writers) recorded their impressions without prejudice.

More Orange

On store shelves now: 2 citrus worth seeking ;-b

Giant Tangerine, with Grapefruit Overtones California Cocktail Grapefruit  Very sweet, juicy, tender; purportedly a hybrid of mandarin and low-acid pummelo. The juice will blow your mind.

I've got an orange, friend; looks like a grapefruit, friend Cara Cara Navel ("red navel" or "pink navel")  pink pulp (comparable in colour to ruby grapefruit); seedless.  Wonderful richness and complexity of flavour.

.

©copyright 2005 Christopher Klugman, All Rights Reserved

Seville

Overheard in Summerhill Market yesterday:

"Joe, you've really got to do something about these oranges.  They need a facelift more than I do!"

©copyright 2005 Christopher Klugman, All Rights Reserved

Move Aside, Bymark Burger

This "Filet-o-shrimp" mini-burger was one of the highlights of the fabulous food served at last Tuesday's gala opening of the flashy new cooking lab and demo theatre at Humber College.  Here's the step-by-step:

Fry lightly breaded chopped shrimp patty in lots of butter.

Grill bun.

Garnish with tomatillo and marinated onion.

Add condiments: shrimp & ginger ketchup, mango, wasabi cream.

Decorate with mesclun bundle supported by deep-fried spaghetti.

The man behind the Filet-o-shrimp: chef Tony Bevan, CCC.

Yum! :-)

©copyright 2005 Christopher Klugman, All Rights Reserved

Mick Jagger Ate This

(at the Rosewater Supper Club.) 

Created for Michael Stadtländer when he came for dinner at his own restaurant, Stadtländer's, in the early '80s, this 4-ingredient recipe has stood the test of time.

;-)

How's that for name-dropping?

Steamed Fish with Lime and Cumin Sauce

     3/4 lb                 boneless fish fillets

     2 tbsp                fresh lime juice

     1 tsp                  ground cumin

     1/4 cup              non‑fat yogurt

Arrange fish fillets in a bowl, plate or baking dish that will fit into your steamer.

Combine lime juice and cumin; pour over fish, turning so it's evenly coated (this may be done in advance).

Steam fish for 5 to 7 minutes, or until fish is firm to the touch.

Place yogurt in small bowl.   Remove fish from  steamer.   Carefully drain some of the liquid accumulated around fish into the yogurt.  Stir  well  to make a sauce,  adding more liquid if  necessary.   Pour  sauce over fish.  Serve immediately. 

-serves 2

Each serving contains approximately:             180 calories, 2g fat

©copyright 2005 Christopher Klugman, All Rights Reserved

Magnificent Wine & Food Matches

Here's a simple formula, which I learned in the early '90s from Tim Hanni, Master of Wine and all round cool guy:

• If wine tastes too aggressive, add acidity or salt to the food.
• If wine tastes flat, add sweetness.

Pretty simple!  Different folks have different tastes in wine, of course.  That's the value in condiments.  The same bottle of wine can be made to taste sweeter or drier by the addition of salt, lemon, chutney, ketchup, etc.  Both the wine and the food will be more to your taste, a case of the whole becoming much more than the sum of the parts.

The synopsis of how the 5 basic tastes interact in food & wine pairing:

Sweet increases the perception of sour.  Also of bitter. (The wine will taste drier and less fruity.)

Sour decreases the perception of sour. (The wine will taste more mellow, richer.)

Salt decreases the perception of bitter and sour, and of astringency (actually a tactile sensation, rather than a taste).

Bitter increases the perception of bitter.

Umami behaves much like sweet, increasing  the perception of sour, bitter.

Virtual Palate

If you are looking for Visual Palate, click here.

Otherwise, welcome to the first post of Virtual Palate! (Thank you, Chiya, for the name!)

Coming soon:  Insiders' tips on foods and wine, dining, cooking, hot topics, cool photos, in-depth analysis, off-the-cuff opinion, ingredients, sources, books, restaurants, reviewers, guests, links ;-b

Please leave your comments and suggestions in the space below.  I appreciate your input and assistance in developing the site!

©copyright 2005 Christopher Klugman, All Rights Reserved