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The act of smelling a cork at a restaurant brings about images of men in suits—perhaps with ascots—full of themselves, showing off their knowledge of some old vintage bottle from France. Maybe it’s a 1998 Châteauneuf-du-Pape or a ’64 Bordeaux; whatever it is, they can tell so much from that single sniff that your immediate thought is they should replace bloodhounds.

Yes, somehow the idea of smelling a cork can bring about these connotations, and instead of sweet scents of strawberries and plums the thought reeks of pretentiousness and snobbery. So when presented with a cork when you’re ordering, say, a $30 bottle that would have cost you half as much in the store, it seems, well … odd. You fumble about, smile at your friends, shrug, then give a nod to your server after putting the plug by your nose in a good gesture effort. Not to mention the uncomfortableness when you realize you ordered a screw top.

But here’s the thing … smell the cork. Because the reason for doing so? It’s not to help you identify a particular grape, vintage, or region. It’s not so you can expound upon your knowledge of the nuances of berry scents in your odoriferous findings. The reason to smell that cork is to make sure you’re not about to imbibe something that’s off, spoiled, or ruined.

Warning Signs
Take a whiff. Does it smell like wet cardboard? Your mother’s mildewy basement? Dare I say it … dirty socks? Because if it does, you might have a corked bottle on your hands. There’s a lack of agreement from the industry, but there’s likely a corked bottle—a bottle that is tainted by TCA (2,4,6-trichloroanisole, a compound found in natural cork that can blemish a wine)—in every case of wine sealed with natural cork. It’s why so many wineries are moving to synthetic corks and screw tops; less spoilage and more consistency for the buyers. A lot of the time the average consumer might not realize he’s drinking a corked bottle; instead, he finds that the wine just doesn’t do it for him, it’s not his style, it’s “eh.” And that bottle—which he may have loved if he had it in its true form—is never purchased again.

Smelling the cork is the beginning of seeking out knowledge about a bad bottle. There are other clues as well: the smell of the wine in the glass, coloring, and taste. But smelling that cork? It’s your first line of defense. And if you smell those distinct musty, wet basement odors, you likely have a culprit on your hand.

So do it. At the restaurant. In your home. Don’t feel sheepish if you need to tell your server, after you’ve sniffed something dank, that you think the bottle might be corked. Don’t think twice about bringing a bottle back to a store if you got a bad one—they should replace it. And if it makes you feel better, buy an ascot.

Thirteen  years later, here we are. We discovered that having a store with all wines under $10 a bottle was difficult, but under $20? Easy. There are so many great wines out there, and even now, with the store and so many wine options, we rarely buy a bottle over twenty bucks. Because most of the time, there’s really no need to (unless you’re trying to impress or your gift is going to someone who cares about such things but that’s another post).

So I was actually really pleased to be forwarded the following podcast of Freakonomics, and if you have twenty-or-so-minutes, I recommend a listen. It’s about how the cost of wine—more than flavor—seems to drive how good we think a bottle is. So I kinda misled you with the title of this post: you don’t need to hone your budget palate. Stand proud and—dare I say—flaunt it!

Freakonomics podcast: “Do More Expensive Wines Taste Better?”

Note: Linking is currently down … please go here: http://freakonomics.blogs.nytimes.com/2010/12/16/freakonomics-radio-do-more-expensive-wines-taste-better/?emc=eta1

Salut,

Trina

Recipes for Bold Wines

The Perfect Basic Grilled Steak
Serves 4

• 4 (8-oz) ribeye steaks (about ¾ -inch thick), trimmed
• Kosher salt
• freshly ground pepper
• cooking spray

1. Sprinkle both sides of steaks with salt and pepper (about ½ tsp each per side). Then, let steaks stand at room temperature for 20 minutes.

2. Prepare grill (preferably a charcoal grill). Spray grill rack (away from grill!) with cooking spray.

3. Pat steaks dry with a paper towel. Place steaks on grill rack (coated with spray); grill each side for about 2 minutes, or until desired degree of doneness.

4. Remove from grill, place on plate, and tent with foil. Let stand 5 minutes.

Steak Diane
Serves 6

• Kosher salt
• black pepper
• 6 (4 oz) beef tenderloin stakes (about 1-inch thick), trimmed
• 1 tsp butter
• ½ C finely chopped shallots
• 1/3 C water
• 2 Tbsp Worcestershire sauce
• 1 ½ Tbsp fresh lemon juice
• 1 ½ dry sherry
• 2 Tbsp chopped flat-leaf parsley

1. Heat a large, heavy skillet over medium-high heat. Sprinkle salt and pepper evenly over steaks (about ¼ tsp per steak). Add steaks to pan; cook 4 minutes per side, or until desired degree of doneness. Remove from pan, put on a plate, and tent with foil.

2. Melt butter in a pan over medium heat. Add shallots, and cook 2 minutes (stirring), or until tender. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer for 1 minute. Stir in ¼ tsp. salt.

3. Place each steak on a plate, spoon sauce over each one, and sprinkle with parsley.

Recipes for Harmonious Wines

Seared Salmon on Baby Spinach
Serves 2

• 2 7-ounce skinless salmon fillets
• 2 tablespoons butter
• 3 large shallots, sliced
• 1 1/2 tablespoons chopped fresh tarragon
• 3 ounces baby spinach leaves
• 1/3 C dry white wine
• 1/4 C whipping cream

1. Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 2-4 minutes per side. Transfer to plate.

2. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.

3. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

From Epicurious.com

Quail with Rosehip Raspberry Sauce
Serves 6

So we recommended this recipe on our shelf-talker for the Seis Tempranillo, and several of you have asked for it. A more complex recipe, it’s a wonderful partner with Spanish reds, particularly Crianzas. Have fun, and save a bit for us!

Quail

• 6 x quail birds approximately 350g (12oz) each
• Salt and pepper to taste
• 1 tbsp unsalted butter (15ml)
• 1 tbsp vegetable oil (15ml)
• 1/2 C of toasted roughly chopped macadamia nuts for garnish (125ml)
• 2 C mixed organic greens for garnish (500ml)

Rosehip Raspberry Sauce

• 1 C of red wine (250ml)
• 1 tbsp rosehip jelly (15ml)
• 1/2 of a fresh vanilla bean
• 1 x whole star anise
• 2 Tbsps white onion, finely diced (30ml)
• 1/2 C fresh raspberries (125ml)
• Salt and pepper to taste

Quail directions:

1. Preheat oven to 350 degrees.

2. Wash quail with cold water and pat dry with a paper towel. Season the quail with salt and pepper.

3. Set a large skillet over high heat and add the oil and butter. Allow the skillet to heat for 20 seconds.

4. Place the quail skin side down in the pan and allow them to cook for 3-4 minutes, until a crispy golden brown skin forms. Flip the birds and cook for another 2 minutes. Place the pan in the preheated oven. Cook an additional 6 minutes.

5. Remove the quail from the pan and set on a tray. Cover the tray with foil and allow the meat to rest.

6. To plate the dish, place a quail in the center of a plate and drizzle with the rosehip sauce.

7. Garnish with macadamia nuts and fresh greens.

Rosehip Raspberry Sauce directions:

1. Use the same pan the quail was cooked in to make the sauce. Place the pan over medium heat. Add the red wine and use a wooden spoon to scrape the bottom of the pan and release the caramelized bits remaining from the quail. Continue to stir all as you add the rose hip jelly.

2. Reduce the heat to medium low and add the scraped vanilla bean, star anise, chopped onion and the raspberries. Allow the mixture to cook for 3 minutes. Season to taste with salt and pepper. Remove from the heat and strain the sauce into a bowl through a fine mesh strainer.

From foodtv.ca

C

Recipes for Crisp Wines

Paul’s Favorite Mussels
Serves 4-6

• 5 lb mussels, cleaned and beards removed
• 8 garlic cloves, minced
• 1 C flat-leaf (Italian) parsley, chopped
• 1 ¼ C dry white wine
• 6 Tbsp unsalted butter
• pepper to season
• ½ C slivered almonds, toasted (or you can toast whole almonds and chop)

1. Preheat oven 425 degrees

2. Combine mussels, garlic, parsley, wine, and butter in an ovenproof pot (we use our big stockpot), and add pepper to taste.

3. Roast mussels, uncovered, in middle of oven, stirring once halfway through roasting. Roast until mussels have opened (roughly 15-25 minutes). Discard any unopened mussels, add almonds, and toss to combine.

From Gourmet Every Day by the editors of Gourmet

Mixed Greens with Smoked Trout, Pistachios, and Cranberries
Serves 4

Who says you can’t have wine with salad? Crisp white wines will often work with greens (as well as many other dishes). Here’s a great, easy salad made from a variety of prepared items from the store … put some slices of French bread spread with goat cheese into the broiler for just a minute, and you’re set!

• 2 Tbsp raspberry vinegar
• 2 Tbsp chicken broth
• 1 Tbsp honey
• 1 tsp extra virgin olive oil
• freshly ground pepper
• ¼ C dried cranberries
• 6 C mixed salad greens
• 1 (7 oz) smoked rainbow trout
• 2 Tbsp dry-roasted pistachios

1. Combine first 5 ingredients in a small bowl and stir with a whisk. Add cranberries, and let stand for 5 minutes.

2. Place greens on each of 4 plates and top with pistachios and crumbled trout. Drizzle dressing over each. Place two cheese toasts on each plate.

Adapted from Cooking Light

Fruity wines have flavors and aromas of grapes, berries, or apple, and can sometimes give a sense of just a hint of sweetness. They are that well-worn pair of jeans: easy-going, light, and easy to match. Fruity wines are great with many foods, especially ones that are a little salty, smoky, spicy, or sweet.

Recipes for Fruity Wines

Figs and Prosciutto with Mint and Shaved Parmesan
Serves 8 as first course

This simple but elegant salad is best if it’s made right before serving. It’s not for everyone, but we love the blend of complex flavors. Serve with a refreshing bottle of Chenin Blanc.

• 8 fresh figs, quartered
• 2 tsp extravirgin olive oil
• ¼ tsp cracked black pepper
• 1 oz Parmigiano-Reggiano cheese, thinly shaved
• 12 mint leaves, thinly sliced (Hint: lay several leaves on top of each other, roll like a cigar, then slice thinly)
• 4 oz thinly sliced prosciutto

1. Place figs in a bowl and drizzle with oil. Sprinkle with pepper, then toss gently
2. Place fig mixture in the center of a platter; top with cheese and mint, then with the prosciutto.
From Cooking Light

Mussels with Thai Red Curry
Serves 6 as first course

Sweeter, fruitier Rieslings are wonderful partners with spicy foods—even if you think you don’t like sweeter wines. Something about Riesling and Thai food makes us happy, and this is a dish to share.

• 1/4 C (1/2 stick) butter
• 5 plum tomatoes, seeded, chopped
• 2 Tbsp minced garlic
• 1 Tbsp chopped peeled fresh ginger
• 2 14-oz cans unsweetened coconut milk (regular or light)
• 1 Tbsp (or more to taste) Thai red curry paste
• 1/4 C cilantro (plus extra to garnish)
• 1 tsp salt
• 3 lbs of scrubbed, debearded mussels (also works well with scallops or shrimp)

1. Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
2. Mix in coconut milk, curry paste, 1/4 C chopped cilantro and salt. Simmer 4 minutes to blend flavors. 
3. Add mussels; cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with chopped cilantro.

Adopted from epicurious.ca

Spicy wines have hints of pepper and sometimes other spices such as cinnamon or anise. They have a slight bite, sort of like that nippy terrier down the block. Spicy wines go great with some spicy foods like Cajun and island dishes, but they are also great complements to burgers, grilled red meats, and rich poultry dishes.

Recipes for Spicy Wines

Caramelized Onions with Barbecue Sauce
Serves 4

We love a spicy Zin. They make great pairings for burgers, pizza, and more, but they’re best known for serving with barbecue. With that in mind, we offer this gem of a recipe …

• 2 tablespoons olive oil
• 2 large onions, cut into 1/8-inch-thick slices
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/3 C canned beef broth
• 1/2 C of favorite barbecue sauce
• 1 Tbsp apple cider vinegar or white vinegar

1. Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes.

2. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. Serve on burgers. (Can be made 1 day ahead. Cover; chill. Rewarm before serving. Also works well in a slow cooker!)

Chicks and Chards
Serves 4

Spicy Albarinos are wonderful wines, and this vegan Chickpea and Chard recipe is a perfect match. It’s a bit time-consuming, but not too difficult. A substantial dish, serve with some crusty bread and pureed red pepper soup and you’re good to go!

• 2 Tbsp olive oil
• 1 large onion, diced
• pinch of saffron threads (optional)
• 2 garlic cloves
• Kosher salt and pepper to taste
• 1 C cilantro
• ¼ C flat-leaf parsley
• ½ tsp ground cumin
• 2 tsp tomato paste
• 2 medium bunches of swiss chard (about 14 leaves with stems) cleaned
• 2 15-oz cans of chickpeas, rinsed (or 3 C home-cooked)

1. Heat 1 Tbsp + 1 tsp of oil in skillet. Add onion and saffron. Cook over medium heat, stirring occasionally, around 12 minutes.

2. Meanwhile, put garlic, around ½ tsp of salt, cilantro, parsley, and cumin in a small processor and pulse until a rough paste. (You can also hand pound if you prefer.)

3. When onions are golden, add paste and tomato paste.

4. Cut chard leaves off of stems, but reserve stems. Put leaves in wide pot with 2 C of water. Cover and cook until wilted (about 5 minutes). Set leaves in colander, reserving cooking liquid.

5. Trim chard stems so that you’re left with plank-like pieces of even width, then cut into a fine dice. Put in reserved water, and simmer until tender (about 10 minutes).

6. Add chickpeas with 1 C of water or stock to the onions. Coarsely chop chard leaves and add as well. Simmer ten minutes, then add stems. Season with salt and pepper, then serve with remaining oil drizzled all over.

Adapted from Vegetarian Suppers by Deborah Madison

Sweet wines are, well, sweet. Not quite that chocolate torte you’ve been avoiding, but decadent just the same. Many sweeter wines go great with spicier foods, while lush dessert wines are often sipped in small quantities by themselves or with a dessert after a satisfying meal.

Recipes for Sweet Wines

Bleem’s Nipples of Venus
Serves 6

This simple dessert was first presented to us with a Moscato d’Asti and remains one of our favorite sweet pairings.

• 1 package of Filo Pastry Cups
• Fresh whipped cream (or Rediwhip if you’re in a hurry)
• Fresh raspberries

1. Bake the filo cups according to directions on package. Cool.

2. Fill each cup with whipped cream

3. Top each with a raspberry

Bon Ton Cafe’s Bread Pudding (from the famed New Orleans’ cafe)
Serves 8

Tawny ports and Amontillados are perfect pairings with bread pudding. And Trina loves bread pudding, so here we go.

Bread Pudding

• 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 C sugar
• 2 Tbsp vanilla
• 1 C raisins (soaked overnight in 1/4 C bourbon)
• 1/4 tsp allspice
• 1/4 to 1/2 tsp cinnamon
• 3 Tbsp unsalted butter, melted

Bourbon Sauce

• 1/2 C (1 stick) butter, melted
• 1 C sugar
• 1 egg
• 1 C Kentucky bourbon whiskey (strong … lessen to taste)

Bread Pudding directions:

1. Preheat oven to 350°F.

2. Soak the bread in milk in a large mixing bowl. Mix/crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3. Pour butter into the bottom of a 9×13 inch baking pan, and coat bottom and sides well. Add the bread mixture and bake at 350°F for 35-45 minutes, until set. The pudding is done when th edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

4. Serve with bourbon whiskey sauce on the side; pour on to taste.

Bourbon Sauce directions:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.