2:04 PM

August 2008 - White Wine-

White Wine For Your Reading Pleasure

Who Says You Can't Drink White Wine with Spicy Food

Common wisdom asserts that you divide your wine choices into three categories; white for fish and poultry, red for beef and rose for whatever doesn't fit into the other two categories. This was a great idea when most people ate chicken, fish and meat in its traditional Middle-European or American forms. However, these days we are cooking more regional and global cuisine, which make picking a wine much more complicated. In the spirit of this new style of cooking and eating, I'm going to pick a wine each week and discuss some great meals that compliment each wine.

White wines are generally considered too light in flavor to serve with spicy foods, but that is not necessarily true. Fetzer Gew?rztraminer, a spicy, full-bodied white wine that can be paired with a variety of regional cuisines.

If you love Indian Cuisine, a Gew?rztraminer goes well with this easy Chicken Curry:

Ingredients

3 lb. chicken pieces
2 Tbs. oil
2 tsp. curry powder
Salt
2 onions, chopped
1 tsp. vinegar
1 C. water
2 Tbs. cornstarch
1/4 C. water

Directions

Heat pressure cooker. Add oil; brown chicken. Season with combined curry powder and salt. Add onions, vinegar, and water. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes. Cool pressure cooker at once. Place chicken on a heated platter. Combine cornstarch and water. Stir into liquid in pressure cooker at once. Cook until thickened stirring constantly. Ladle sauce over chicken. Serve over hot cooked rice.

Yield: 4-6 servings...

Tandoori Chicken
Indian Kheema
Chicken With Coconut Curry

The cool, spicy flavor of this wine adds excitement to your meal while still cooling your palette.

Thai food is another tricky cuisine that doesn't always lend itself to a white wine. Once again, the Gew?rztraminer is up to the task. Try this spicy Chicken Pad Thai from Wolfgang Puck with a chilled bottle:

Ingredients

Lime-Tamarind Sauce:
1/2 C. palm sugar, or 1/2 C. plus 2 Tbs. light brown sugar
3 Tbs. lime juice
3 Tbs. tamarind paste
1 tsp. salt
1/2 tsp. paprika

Garlic-Chili Sauce:
3 Tbs. Asian fish sauce
1 Tbs. rice vinegar
1 Tbs. water
1 Tbs. sugar
1 Tbs. minced cilantro leaves
2 tsp. minced garlic
2 tsp. minced Thai green chilies or small fresh green Mexican chilies

Noodles:
4 oz. dried rice noodles, linguine-sized
1 quart cold water
Vegetable oil or peanut oil for deep-frying
2 oz. firm tofu, well drained, cut into 1/2-inch cubes
1 Tbs. unsalted butter
1 egg, beaten with 1 tsp. milk
2 Tbs. peanut oil
1 tsp. minced green chilies
1 tsp. chopped shallots
1 tsp. minced ginger
1/2 tsp. minced lemongrass
1 kaffir lime leaf, or 2-by-1/2-inch strip lime zest
1 Tbs. chopped cilantro leaves, plus sprigs for garnish
1/2 lb. boneless skinless chicken breast, cut into 1/4-inch-thick strips
1/2 C. bean sprouts
1/4 C. thinly sliced green onion, for garnish
2 Tbs. chopped dry-roasted peanuts
2 lime wedges, for garnish

Directions

Make the Lime-Tamarind Sauce: In a small saucepan, combine the sugar, lime juice, tamarind paste, salt and paprika. Over medium-high heat, bring to a boil, stirring frequently. Continue boiling and stirring just until the sauce reduces slightly. Set aside to cool. Reserve.

Make the Garlic-Chili Sauce: In a small non reactive bowl, stir together the fish sauce, rice vinegar, water, sugar, cilantro, garlic and chilies. Reserve.

For the Noodles, put the rice noodles in a bowl filled with the cold water and leave them just until softened, no more than a few minutes. Drain and reserve. (This can be done several hours ahead.) About 30 minutes before serving, heat about 1 inch of the vegetable oil in a medium saucepan or wok over medium-high heat. Add the tofu cubes and deep-fry until golden, 1 to 2 minutes. Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool. Reserve.

In a small skillet, heat the butter over medium heat. Cook the scrambled egg until it forms soft, moist curds. Transfer to a plate and set aside to cool. Chop coarsely and reserve.

Heat a wok over high heat. Add the 2 Tbs. peanut oil. When it's almost smoking-hot, add the chilies, shallots, ginger, lemongrass, kaffir lime, chopped cilantro and chicken; stir-fry until the chicken loses its pink color, about 2 minutes. Add the noodles, half of the bean sprouts, the fried tofu, the scrambled egg, and both sauces. Continue stir-frying until the noodles have separated, heated through, and are glazed with the sauce and mixed with the other ingredients, 1 to 2 minutes more.

Transfer the noodles to a serving plate. Top with the remaining bean sprouts, cilantro sprigs, green onions and peanuts. Serve with lime wedges to squeeze over the noodles.

Yield: 2 servings

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays on the Food Network. In addition, his latest cookbook, "Wolfgang Puck Makes It Easy," is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)
?2006 TRIBUNE MEDIA SERVICES, INC.

Other great pairings are:

Thai-Style Tilapia
Coconut Shrimp With Red Curry Sauce
Chicken Kabobs With Thai Dipping Sauce

Most people never consider having a white wine with Japanese or Chinese food. For some reason it doesn't seem natural to drink anything but tea. Sometimes though, you want something different with some of the spicier dishes. So, the next time you're craving a spicy Chinese dish with a nice spicy wine try this divine dish:

Baked Hoison Sauce Chicken Wings

Swap the regular BBQ sauce for this sweet and spicy recipe

Ingredients

15 chicken wings
1 Tbs. honey or syrup
4 Tbs. hoisin sauce
3 Tbs. warm water
3/4 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Directions

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. To serve, transfer chicken wings to a serving platter and serve hot or at room temperature.

Yield: 6 servings......

Other great recipes that go well with this wine are:

Wonton Dippers with Creamy Chili Mustard Dip
Miso Soup with Tofu and Kale
Japanese Pork Sate
Kung Pao Chicken

Finally, let's not forget that sometimes desserts need a wine that can stand up to their flavors. While red wines go best with chocolate desserts, this fine white wine will add pizzazz to these great regional sweets:

Japanese Dessert

Ingredients...

2 sticks Kanten (agar-agar)
1 can cooked Azuki beans with sugar

Directions

Wash kanten and tear it into small pieces into a bowl full of water. Squeeze out the water. Put kanten and 10 oz. of water in a pan and cook over low heat until the kanten is melted. Add the can of cooked beans to the kanten and pour into mold. Chill until it is set. Remove kanten from mold and cut into squares.

Japanese Fruit Pie
Persian Apple Dessert
Easy Free-Form Plum Tart

Fetzer is an enormously popular and easy-to-find wine that is carried by most grocery stores nation-wide. And as always, these and other great recipes can be found at www.recipe4living.com. Next week we'll explore another fine wine and food pairing. Until then, have a tasty week!

Did you enjoy this article? Recipe4Living invites you to syndicate the above content on your website or blog, but please follow these instructions:

- Send us an e-mail notifying us of your intentions with a link to the article on your website.
- Include the following text at the bottom of the content:

This article reprinted with permission from Recipe4Living.com. Visit www.Recipe4Living.com to participate in the fastest growing recipe community on the web. Submit and rank recipes, share tips and read about world-renowned chef Wolfgang Puck's favorites.
? 2007 Ampere Media LLC, All Rights Reserved.

About the Author

Recipe4Living.com is a growing community of home chefs sharing recipes, cooking tips, advice on topics such as healthy living or planning meals for kids, and a general love of food.

Short Review on White Wine

Who Says You Can't Drink White Wine with Spicy Food

Common wisdom asserts that you divide your wine choices into three categories; white for fish and poultry, red for beef and rose for whatever doesn't ...

Click Here to Read More About Wine ...

Featured White Wine Items

Meddersheimer Altenberg Riesling Spaetlese 2003 (Blue Bottle)

All around Germany, sources for good quality regional wines are drying up as the small local cooperatives are closing down. The Rheingrafenberg is the only co-op still in operation in the Nahe region, but they are turning out great wines and are experiencing equally great success. Since 1929 a small group of vintners have been turning out fine wines from the little-seen upper Nahe. The Meddersheimer co-op was recognized by Frank Schoonmaker in 1983 as one of Germany's best co-ops. This "peachy" Riesling Spaetlese comes in a blue bottle and is grown in the regions top single vineyard: Meddersheimer Altenberg. MAS03 MAS03

Price: 22.99 USD

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10:09 AM

08/04/08 - Chardonnay Wine

A Featured Chardonnay Wine Article

The Calories in Wine

The holidays are a time of year when many of us have to loosen our belt buckles just a bit, attempting to satisfy our expanding waistlines. It's not our fault; the pumpkin pie, the chocolate fudge, and the buttered yams all sit smugly on the dinner table, daring us to take a bite: yes, we are practically being force fed. Even so, the calories still add up, not just one crumb at a time but also one sip at a time.

In moderation or in abundance, the calories of wine can make a difference in weight. Drinking a few servings a day gives you a few hundred more calories, giving you a few more pounds over time. For this reason, it's important to account for the calories consumed whenever you raise your glass.

As a general rule, a glass of wine contains about 80 calories, when the term "glass" is comparable to 4 ounces and not comparable to a 7-11 Big Gulp. Fortified wine is typically higher in calories and wines with higher alcohol content - because alcohol is where the majority of the calories are generated - may pack a better punch, but they will also pack on more pounds. To put this in perspective, the US Department of Agriculture states that 100 grams of wine with a 12.2 alcohol content have roughly 85 calories; 100 grams of wine with a 18.8 alcohol content have 135 calories. The sugar in wine also plays as much a dramatic role as the alcohol; the higher the sugar content, the more calories it will have. For this reason, some dieters prefer to consume dry wines with lower alcohol content.

Even when the above is taken into consideration, many wines contain a similar amount of calories or only differ by a small number. Cabernet Sauvignon, Red Burgundy, White Burgundy, Beaujolais, Chardonnay, Chianti, Merlot, Sauvignon Blanc , Champagne , and White or Red Zinfandel all contain between 90 and 100 calories per serving. To tip the scales, Madeira, Muscatel, Ruby Port , White Port , and Tokay all contain between 160 and 180 calories per serving.

No matter the type of wine consumed, people who drink do run the risk of gaining weight, but the wine itself is not the problem: rubbing the nose of your bottle of Port against your bathroom scale and repeatedly telling it "No" is unwarranted. It's not the consumption of wine that adds pounds, it's the consumption of wine without cutting back on food. Wine, like other liquids, doesn't have the ability to curb our appetite. Thus, many of us start to drink wine without taking into consideration the extra calories and we consume our regular caloric intake through food. When the calories of wine are added to our regular intake, additional calories are consumed. Still, these additional calories are often better for you than additional calories from other alcoholic sources.

When compared to other alcohol, wine has a slight edge. Beer, particularly light beer, may be less caloric than wine, as a 12 ounce light beer typically has 100 calories, but beer doesn't possess the health benefits of wine; it doesn't have the antioxidants. When compared to mixed drinks and straight shots, wine wins bottles down. Mixed drinks, especially when mixed with sugary sodas, and shots of hard alcohol are very caloric and contain no health benefit. They have nothing to offer but calories and they know it, leaving them to sometimes throw themselves down the drain when the bartender is not looking.

Drinking wine doesn't have to equal increased pounds. One way to have your wine and drink it too is to simply adopt physical activity as a means to make up for the additional calories - instead of driving to the bar, walk there; instead of pushing a cart through a liquor store, carry your supplies; instead of drunk dialing your ex-lovers, jog to their house and speak to them. You can also keep from gaining weight by cutting back on the calories consumed through other means - eat less candy during the day; have a banana for a snack instead of a muffin; eat a salad instead of a steak. Adopting a few of these habits will make room for the wine calories you consume. If, for some reason, these habits don't quite work, getting rid of wine is not the answer. Instead, simply remember two little words: liquid diet.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

A Short Chardonnay Wine Summary

The Calories in Wine

The holidays are a time of year when many of us have to loosen our belt buckles just a bit, attempting to satisfy our expanding waistlines. It's not o...

Click Here to Read More About Wine ...

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Mosel -Riesling Extra-Trocken Sekt

Clean, crisp Mosel Riesling with style makes this a perfect "dry" German sparkling wine. The green apple flavors of fine Riesling grapes create a distinctive 'champagne'. Dr.Friedrich has named this Sekt in hone of his son, Frederick. This sparkling wine from Germany is a great holiday gift! EDS EDS

Price: 29.99 USD

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