Anne Kjellgren @ Food Wine and Flavor - Food Wine and Flavor

Wines for Your Holiday Table

by Anne Kjellgren @ Food Wine and Flavor | Nov 22, 2024 | Varietals

This next week we’ve got Thanksgiving coming up. Beaujolais Day is an age-old tradition where people get in line at the wine stores to buy a wine made from Gamay grapes.

Beaujolais Nouveau, you may know, means it’s wine that is harvested in September and bottled in November It is a wine that they put out the third Thursday of November and it was done in the late 20th century as a way to hop on to the American Thanksgiving tradition because Beaujolais wines do go beautifully with Thanksgiving, with turkey and Thanksgiving kind of foods.

Beaujolais Nouveau is a fun tradition. I tend to like my Nouveau with more warm weather foods. It does really well with picnic items and real casual kind of foods. At Thanksgiving, I prefer a Beaujolais Village or even a Cru Beaujolais such as a Morgon or a Moulin-a-Vent. You can read more about the hows and whys of the details of all of that if you look up “Beaujolais” on my website foodwineandflavor.com.

I have taught three holiday wine classes here in the Lake Norman area in the past two weeks. I wanted to run through some of the wines that we have been tasting and trying with all of the holiday foods. When you come to one of my classes, I do a heavy charcuterie board that goes along with the theme of the class. And with holiday foods, because all of these wines are such food wines and they taste completely different with the food than they do on their own, it’s really important to be able to run through the wines, evaluate those and then go through a second time with all of the foods.

I do include things like turkey, stuffing, ham, roast beef with horseradish, a little bit of chocolate, a little bit of pumpkin pie, all of those things that you would typically see on a table. And then we talk about some of the more unusual foods, maybe spicier foods that some of us may have on our tables.

The first wine that we go through in my class, because it’s a classic recommendation, is a Chardonnay. In this case we actually did a Chablis. Chardonnay has buttery undertones. Now you don’t have to do a California Chardonnay. There’s a full range. You can do Australian Chardonnay. You can do French Chardonnay. We even did a Chablis. But Chardonnays are going to work really great with potatoes and things that are more creamy and buttery kinds of dishes.

We also tested out a Riesling (not your Grandmother’s Riesling), which is a classic food wine. The one that we did in the classes this month were all dry Rieslings. Although I would say that an off-dry Riesling may be a good choice as well. Rieslings just generally go with everything. They’re gonna go with white meats, they’re gonna go with side dishes.

Happy family celebrate Thanksgiving day, sitting at table with roasted turkey and holiday traditional food, dishes. Drinking wine

Vouvray is made from the grape, Chenin Blanc. Vouvray is a village that is in the Loire, which is in the Northwest part of France. And it is a really a nice medium-bodied white wine. The bottle that we had is about 14 % alcohol. That would indicate that it has been fermented dry, but there is a little bit of honey notes to it. And so with those really savory dishes that you have during the holidays, the sage and some of the heavier spices like that, Vouvray works beautifully.

It also works beautifully with a savory dessert like a pumpkin pie. And it plays very nicely with salty foods like ham or a lot of the side dishes or salty foods as well.

Now, we mentioned Beaujolais is a light red wine that works very well with turkey And part of the reason that that is is because there’s not very many tannins. Another red wine that’s got a little bit more body to it is a Pinot Noir.

Pinot Noir is a perfect pair for turkey and stuffing. Works just really nice on the table. So for those red wine lovers, I would really recommend a Beaujolais or a Pinot Noir.

Holiday baked Ham with sides / Xmas Dinner table setting, selective focus

Now, if you’re serving something different than turkey or ham and you’re going all the way to, say, a roast beef, then I would recommend a Zinfandel because it gives you that fruitiness, that juiciness. It supports beef really well.

Zinfandel supports chocolate and chocolate desserts really well. Just beautiful, beautiful wine. And of course, it’s one of the native, one of the only native American varietals that we really can brag about. So it’s a beautiful way to also finish off your American Thanksgiving table.

horseradish and gravy sauce with roast beef slices

Those are 1, 2, 3, 4, 5, 6, plus I said an off-dry Riesling. So that’s seven wines that you can look at putting on your holiday table. If you have any questions at all, please go ahead and you can find me in the show notes. Reach out. I’m more than happy to answer any questions. And please look into becoming a VIP and joining my Facebook group because that’s where the community is coming together.

Dramatically Improve How Your Wine Tastes: Essential Tips for Storing and Serving

by Anne Kjellgren @ Food Wine and Flavor | Nov 22, 2024 | Tasting Tips, Wine

Properly storing and serving wine can make a world of difference in enhancing its flavors and creating memorable experiences for you and your guests. Here’s a quick guide to ensure your wines are at their best, whether it’s for the holidays or any special occasion.

Ideal Storage Conditions

Wine is sensitive to temperature, light, and humidity. To protect it, store your wine in a dark, cool place. Ideally, wines should be kept at a consistent temperature between 45-65°F, with around 55°F as the sweet spot. If you don’t have a wine fridge, choose a dark cabinet or basement where temperatures stay relatively steady, as extreme shifts can damage the wine’s quality.

Humidity levels around 60-70% help keep corks from drying out, which can lead to oxidation. Lay bottles with corks horizontally to keep them moist, and avoid storing wine in the kitchen, where heat fluctuates frequently. For short-term storage, the back of a regular fridge can work, but limit it to a few weeks, as fridges are too cold for long-term storage and can dry out corks.

Serving Temperatures: Getting it Just Right

Proper serving temperature is essential to experiencing the full bouquet and taste of a wine:

Reds: Serve between 55-65°F, depending on the wine. Lighter reds like Pinot Noir or Gamay are best served slightly cooler, around 55-60°F, while fuller-bodied reds like Cabernet Sauvignon or Syrah can be enjoyed closer to 60-65°F. Take reds out of a wine fridge about 30 minutes before serving to bring them to the right temperature.
Whites: Aim for 45-50°F for fuller-bodied whites like Chardonnay, and 50-55°F for lighter whites like Sauvignon Blanc. Remove white wines from the fridge 10-15 minutes before serving to soften the chill and open up their flavors.
Sparkling Wines: Sparkling wines and Champagnes are best served between 40-50°F to maintain their bubbles and bright acidity. For a quick chill, immerse the bottle in an ice-water bath for 10-15 minutes before serving.

Decanting and Glassware

For bold, tannic reds, decanting can make a big difference. Decanting helps soften the tannins and enhances flavors, especially for younger wines. Aim to decant 20-30 minutes before serving.
The right glassware also matters. Reds benefit from a larger bowl, which allows more oxygen to interact with the wine, while whites are best in smaller, narrower glasses that keep them cooler. Sparkling wines do well in flutes or tulip-shaped glasses to preserve effervescence.

Final Thoughts

With these simple steps, you’ll elevate your wine-tasting experience and enjoy each bottle to its fullest potential.

Don’t have a fancy Wine Fridge or Cellar setup? No worries! Check out these quick tips on Episode 2 of The Short Pour.

Need even more tips and guidance? Check out Episode 2 on my Your Wine PhD YouTube channel and grab my eBook from my Shop for a deeper dive into serving and enjoying wine like a pro!

Recipe: Mushroom and Green Bean Bake

by Anne Kjellgren @ Food Wine and Flavor | Nov 16, 2024 | Side Dishes

white oval dish filled with french cut green beans topped with breaded and fried onions

Fresh Mushroom & Green Bean Casserole Bake

Green Bean Casserole with Homemade Mushroom Soup

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Side Dish

Cuisine American

Servings

Calories 331 kcal

Equipment

Cuisinart Could chop mushrooms by hand
Skillet
Mixing Bowl

Ingredients

2 cans French-cut Green Beans

Homemade Mushroom Soup

6 tbsp Butter Divided
1 Onion Sliced into half moons
8 oz. Sliced Mushrooms I like to chop in the Cuisinart
Kosher Salt
Fresh Ground Pepper
2 cloves Garlic Minced
1/4 cup All-Purpose Flour
3 cups Whole Milk
1-1/2 cups Fried Onion Use store-bought or Home made

Crispy Fried Onions

1 Large Spanish or Vidalia Onion (sweet)
1-1/2 cups Buttermilk 12 oz.
6 tbsp flour Gluten Free Blend works great
1/2 tsp Kosher Salt
1/4 tsp Freshly Ground Pepper
1 tbsp Granulated Sugar
Vegetable Oil

Instructions

Preheat Oven to 350`

Crispy Fried Onions - Regular or Gluten Free

In medium bowl, soak the sliced onions in the buttermilk.
While soaking, assemble flour, salt, pepper and sugar in a plastic bag.
Heat 2 inches of oil in a heavy-bottomed saucepan until its at 350`
Once soaking is complete, remove onions from buttermilk and drain.
Place the onions in the ziploc bag and reseal the bag. Shake the onions to coat well.
Remove the onions and fry in batches in the 350` oil. Fry until golden brown, then remove and drain on paper towels.

Fresh or Canned Green Beans work well

If using canned beans, open, drain and you're ready to go.
If using fresh, blanch 1# fresh green beans in a pot of boiling water about 6 minutes. Remove with slotted spoon to an ice bath, then drain and transfer to a large bowl.

Saute Aromatics

In a large ovenproof skillet over Medium heat, melt 2 T. Butter
Add onion and cook, stirring occasionally, until tender, about 5 minutes
Add mushroom and add salt and pepper. Cook, stirring often, about 5 minutes until golden brown.
Stir in garlic and cook until fragrant, about 1 minute. Tansfer mixture to bowl with the green beans.

Make Homemade Cream Sauce

In same skillet, melt remaining 4 T. butter.
Whisk in flour and cook until golden. (2 minutes)
Gradually whisk in milk and seasonwith salt and pepper. Bring to a simmer and cook until thickened (4 minutes)
Remove from heat and add to green bean mixture. Toss until combined.

Baking the Green Bean Casserole

Here is where I add about 3/4 cup of the Crispy Onions and mix in.
Bake until warmed through and bubbling, about 30 minutes
Top with fried onoins and bake 5 minutes more.

Nutrition

Calories: 331kcalCarbohydrates: 34gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 403mgPotassium: 629mgFiber: 4gSugar: 16gVitamin A: 1185IUVitamin C: 16mgCalcium: 229mgIron: 2mg

Keyword crispy onioin, french green beans, green beans, mushroom soup, Thanksgiving side dish

Tried this recipe?Let us know how it was!

Southern Italy: Amazing Sun-Kissed and Robust Wines

by Anne Kjellgren @ Food Wine and Flavor | Oct 18, 2024 | Italy, Rosé, Southern Italy

Southern Italy is a treasure trove of ancient winemaking traditions, where the land and climate play a vital role in producing some of the country’s most distinctive and bold wines. With its sun-soaked vineyards, cooling sea breezes, and fertile, mineral-rich soils, regions like Campania, Puglia, and Sicily have become renowned for their ability to craft wines that are as diverse as they are exceptional. From the volcanic slopes of Mount Etna to the limestone-rich soils of Puglia, the terroir here shapes wines with remarkable character and depth. Let’s dig into what makes Southern Italy and her wines so unique.

Location and Climate: Southern Italy’s wine regions, including Campania, Puglia, and Sicily, are renowned for their warm climate, abundant sunshine, and fertile lands. This region experiences a Mediterranean climate, with hot, dry summers and mild, wet winters. The proximity to the sea in many areas provides a cooling effect that is beneficial for viticulture.

Terroir: The terroir of Southern Italy is incredibly diverse, from the volcanic soils of Mount Etna in Sicily to the calcareous soils of Puglia. These varied soil types contribute to the complexity and distinctiveness of the wines produced here. The volcanic soils, in particular, are rich in minerals, which impart unique characteristics to the wines.

A vineyard on the slopes of a volcano in the Naples area.

Notable Wines:

Campania: Known for Taurasi, a robust red wine made from Aglianico grapes, and Fiano di Avellino, a complex white wine.
Puglia: Famous for Primitivo and Negroamaro, two hearty red wines.
Sicily: Renowned for Nero d’Avola, a rich and spicy red wine, and the mineral-driven wines from the slopes of Mount Etna.

Southern Italy is home to some of the country’s most celebrated and powerful wines. In Campania, Taurasi stands as the king of reds, a bold, structured wine made from the Aglianico grape. Often compared to Barolo for its aging potential, Taurasi is a wine that commands attention with its depth and complexity. On the other end of the spectrum, Campania’s Fiano di Avellino offers a white wine experience that is equally compelling—its layered, nuanced flavors make it one of the region’s finest whites. Meanwhile, in Puglia, the hearty red wines of Primitivo and Negroamaro bring the warmth of the sun to every glass, offering rich, fruity, and sometimes spicy flavors that are a perfect match for the region’s rustic cuisine. Sicily, with its dramatic landscapes, is renowned for the robust Nero d’Avola, a red wine brimming with bold flavors of dark fruit and spices. However, it’s the mineral-driven wines from the volcanic slopes of Mount Etna that have captured the wine world’s imagination, showcasing a unique expression of terroir that is truly one of a kind.

Grape Varietals:

Campania: Aglianico, Greco, Fiano, Falanghina.
Puglia: Primitivo, Negroamaro, Nero di Troia.

Sicily: Nero d’Avola, Grillo, Catarratto, Carricante.

The grape varietals of Southern Italy are as diverse as the landscapes from which they spring. In Campania, the noble Aglianico grape reigns supreme, producing the powerful Taurasi, while white grapes like Greco, Fiano, and Falanghina contribute to the region’s array of aromatic and complex white wines. Puglia’s sun-drenched vineyards are famous for Primitivo, a relative of Zinfandel, which creates rich, full-bodied wines with jammy fruit flavors. Alongside Primitivo is Negroamaro, a grape that produces dark, earthy reds, and Nero di Troia, adding another layer of depth to Puglia’s winemaking tradition. Sicily’s vineyards are a blend of ancient and modern, with the indigenous Nero d’Avola offering bold red wines, while Grillo, Catarratto, and Carricante produce white wines that range from zesty and fresh to mineral-driven and complex. These varietals embody the spirit of Southern Italy, with each grape telling a story of the land and the people who tend it.

Styles of Wine:

Campania: Taurasi (Aglianico-based red), Greco di Tufo (white), Fiano di Avellino (white).
Puglia: Primitivo di Manduria (rich red), Salice Salentino (Negroamaro-based red), Rosato (rosé wine).

Sicily: Nero d’Avola (spicy red), Etna Rosso (Nerello Mascalese-based red), Marsala (fortified wine).

Vineyards and farmhouse in background in Marsala in Sicily, Italy

The diversity of Southern Italy’s wine styles offers something for every palate. In Campania, Taurasi leads the charge for red wine lovers, offering a robust, age-worthy experience, while Greco di Tufo and Fiano di Avellino highlight the region’s expertise in crafting complex, mineral-driven whites. Puglia, with its warm Mediterranean climate, produces the rich and bold Primitivo di Manduria, a red wine bursting with ripe fruit flavors. Salice Salentino, made from Negroamaro, is another standout, showcasing deep, earthy flavors that pair beautifully with the region’s hearty cuisine. For something lighter, Puglia’s Rosato wines offer a refreshing alternative with bright, fruity flavors. Over in Sicily, Nero d’Avola continues to define the island’s red wine scene, offering a spicy, fruit-forward profile. The wines from the slopes of Mount Etna, like Etna Rosso, crafted from Nerello Mascalese, are highly sought after for their elegance and mineral-driven complexity. Sicily is also known for Marsala, a fortified wine with a rich history, used in both cooking and sipping, making it one of the island’s most iconic products.

Unique Terminology:

Each wine region in Southern Italy has its own unique terminology that reflects centuries of winemaking tradition. In Campania, terms like “Greco di Tufo” refer to one of the region’s prestigious DOCG wines, a white that comes from the limestone-rich hills around the town of Tufo.

“Falanghina” is another important local term, denoting a grape variety known for producing crisp, aromatic white wines.

In Puglia, “Salento” refers to the peninsula that produces some of the region’s finest wines, while “Negroamaro” is the signature grape that defines many of its hearty reds.

Alberobello, Apulia, Puglia, Italy, May 2008, farmhouse Trullo in a wineyard near Alberobello in the countryside

Sicily has its own distinct vocabulary, with “Contrada” referring to the specific vineyard districts on Mount Etna, where each plot of land imparts unique characteristics to the wines. The term “Passito” is also essential in Sicily, describing the traditional sweet wines made from dried grapes, offering a taste of the island’s sun in every sip. These terms not only enhance the drinking experience but also offer a deeper understanding of the rich winemaking culture of Southern Italy.

Italy, a country synonymous with rich cultural heritage and exquisite culinary traditions, boasts an impressive wine culture that spans from the Alps to the Mediterranean. Each region offers a distinct experience, characterized by unique grape varietals, diverse styles of wine, and specific terminologies that reflect centuries-old traditions. Let’s embark on a journey through Italy’s wine regions, exploring the North, Central, and South.

The Heart of Central Italy: Where Winemaking Tradition Meets Bold Innovation

by Anne Kjellgren @ Food Wine and Flavor | Oct 4, 2024 | Cabernet Sauvignon, Central Italy, Italy

In today’s post, we are taking a dive into Central Italy – some of the most beloved areas of food and wine in the world. Nestled between the Tyrrhenian and Adriatic seas, the region benefits from a Mediterranean climate, with warm summers and mild winters that are perfect for viticulture. Tuscany, Umbria, and Marche form the backbone of Central Italy’s wine production, each offering unique expressions of the land’s rich terroir. Plainly spoken, it’s just simply gorgeous here.

From the rolling hills and limestone soils of Tuscany’s Chianti region to the maritime influences in Marche, this diverse landscape nurtures a wide range of grape varieties. The wines produced here—whether the bold, world-renowned reds like Brunello di Montalcino or the crisp whites of Verdicchio—tell the story of a region deeply connected to its land, balancing centuries-old traditions with modern winemaking techniques.

Location and Climate

Central Italy includes iconic wine regions such as Tuscany, Umbria, and Marche. The region benefits from a Mediterranean climate, characterized by warm summers and mild winters, with significant maritime influence from the Tyrrhenian and Adriatic seas. This climate is ideal for growing a variety of grape types.

Rome, Italy - May 27, 2016: People are eating traditional italian food in outdoor restaurant in Trastevere district in Rome, Italy.

An outdoor restaurant in Trastevere district in Rome, Italy.

Terroir

Central Italy boasts a diverse terroir, with its rolling hills, clay and limestone soils, and maritime influence. Tuscany’s Chianti region, for instance, is known for its galestro soil, a mix of clay and limestone that is perfect for growing Sangiovese grapes. The elevation of vineyards in this region also plays a crucial role, with higher altitudes providing cooler temperatures that help maintain acidity and freshness in the wines.

Glass of wine in hand of tourist in a natural landscape of Tuscany, with green valley of grapes. Wine beverage tasting in Italy during harvest

Harvest in Central Italy

Notable Wines

Tuscany: Home to Chianti Classico, Brunello di Montalcino, and the innovative Super Tuscans.
Umbria: Known for Orvieto, a crisp white wine, and Sagrantino di Montefalco, a bold red wine.
Marche: Recognized for Verdicchio, a versatile and age-worthy white wine.

Central Italy is a wine lover’s paradise, home to some of the most iconic wines in the world. Tuscany stands at the forefront with its legendary Chianti Classico, made primarily from Sangiovese grapes. This wine is a true symbol of the region’s winemaking tradition, offering vibrant red fruit flavors and earthy undertones. Brunello di Montalcino, also crafted from Sangiovese, takes things to the next level with its bold structure and impressive aging potential. But Tuscany is also known for its daring Super Tuscans, which broke away from traditional rules to create powerful blends featuring international varieties like Cabernet Sauvignon. Meanwhile, Umbria offers a different experience with Orvieto, a crisp white wine that refreshes the palate with its bright acidity, and Sagrantino di Montefalco, a robust red that surprises with its intensity. In Marche, the spotlight shines on Verdicchio, a white wine celebrated for its versatility and ability to age gracefully, making it one of the hidden gems of Central Italy’s winemaking scene.

Chianti, Italy

Grapes

Tuscany: Sangiovese, Vernaccia, Trebbiano, Cabernet Sauvignon.
Umbria: Sagrantino, Grechetto, Trebbiano Spoletino.
Marche: Verdicchio, Montepulciano, Sangiovese.

The grape varieties of Central Italy tell the story of the region’s rich viticultural diversity. In Tuscany, Sangiovese reigns supreme, forming the backbone of the region’s most famous wines. This grape is prized for its ability to express the terroir with elegance and complexity, from the structured Brunellos to the more approachable Chiantis. Vernaccia and Trebbiano also add their own flavors to Tuscany’s wine palette, with Vernaccia di San Gimignano standing out as a crisp, mineral-driven white. In Umbria, the Sagrantino grape is the star of the show, producing some of Italy’s boldest red wines, while Grechetto and Trebbiano Spoletino bring balance with refreshing whites. Marche contributes the vibrant Verdicchio, a white grape known for its versatility and longevity, along with Montepulciano and Sangiovese, which create deep, rich reds. Each grape thrives in its own microclimate, crafting wines that are both distinctive and expressive of the region.

Styles of Wine

Tuscany: Chianti Classico (Sangiovese), Brunello di Montalcino (Sangiovese), Vernaccia di San Gimignano (white wine).
Umbria: Sagrantino di Montefalco (robust red), Orvieto (crisp white).
Marche: Verdicchio dei Castelli di Jesi (versatile white), Rosso Conero (Montepulciano-based red).

Central Italy offers a stunning variety of wine styles, with something to suit every palate. In Tuscany, the timeless Chianti Classico, made from Sangiovese, offers a taste of tradition with its fresh acidity and flavors of red cherry and herbs. Brunello di Montalcino, also Sangiovese-based, delivers a more powerful and complex experience, often regarded as one of Italy’s finest reds. Tuscany’s Vernaccia di San Gimignano stands apart as a white wine with crisp minerality and refreshing citrus notes. Umbria’s Sagrantino di Montefalco is a robust red with bold tannins and deep fruit flavors, making it a wine for those who appreciate intensity. On the other hand, Orvieto provides a lighter, crisper white wine that’s perfect for warm days and seafood pairings. Marche shines with Verdicchio dei Castelli di Jesi, a versatile white that can be fresh and zesty or rich and complex with age, while Rosso Conero, a red made from Montepulciano, offers a darker, earthier option. These styles reflect the diversity of Central Italy’s terroir, from cool, high-altitude vineyards to sun-soaked hillsides.

Rome vineyard in Frascati region after early spring rain with vines and olive trees

Unique Terminology

Tuscany: “Vigna” (vineyard), “Podere” (farm), “Riserva” (aged longer).
Umbria: “Montefalco” (specific area), “Grechetto” (local white grape).
Marche: “Classico” (original high-quality production area), “Passito” (sweet wine made from dried grapes).

Understanding the terminology used in Central Italy’s wine regions helps unlock the rich traditions behind each bottle. In Tuscany, the term “Vigna” refers to a specific vineyard, often signifying that the grapes come from a prized location. “Podere” means farm and often denotes smaller, family-run estates where winemaking has been passed down through generations. Wines labeled as “Riserva” have been aged longer, usually indicating higher quality and more complex flavors.

In Umbria, “Montefalco” refers to the specific area where Sagrantino thrives, producing some of the boldest wines in Italy, while “Grechetto” is the local grape that gives Umbrian whites their distinctive flavor.

In Marche, “Classico” denotes the original, high-quality production area for Verdicchio, offering wines with more complexity and depth. The term “Passito” describes sweet wines made from dried grapes, often used in dessert wines that showcase the sweeter side of Central Italy’s winemaking prowess. These terms are the keys to appreciating the centuries-old winemaking traditions of Central Italy. By understanding these terms as you approach these wines will help reveal more of what these wines truly have to offer to us.

« Older Entries

Next Entries »