Norfolk

Wedding Wines

by

wine.comTis the season for love, laughter, beautiful brides, handsome grooms, breathtaking venues, delicious food and inevitably bad “banquet wine!”  I am always amazed at how many brides obsess over every detail from the gown to the flowers to the photographer to the caterer, but when it comes to the wine selection, it’s usually a complete afterthought. Did you know that wedding wines can be affordable and delicious?! It’s true! I have been to so many  weddings where I end up drinking club soda or a beer  because the wine selection may as well be alcohol-infused cherry cough syrup.  Ladies, you deserve better and so do your guests.

One of my recent clients really wanted to serve Veuve Clicquot for the wedding toast, however the venue had a very steep mark-up on that bottle. Let’s keep things in perspective, your guests will most likely never see the bottle of bubbly. The venue or caterer typically pours the sparkling in the back and hand-delivers or tray-passes the flutes to your guests. There are some amazing bottles of Champagne and other sparkling wines around the world that won’t break the bank.  By selecting a lesser known and equally delicious Champagne, I was able to save the bride more than $1,200, just on the sparkling selection alone. I love Veuve. It’s a great choice, especially when budget doesn’t matter, but it’s like buying a high-end car, you are paying for the name. Why not save a special bottle for toasting in your honeymoon suite instead. 

For the toast, why not choose a Cremant, Cava, Sekt or American bubbly? No need to stress out over this, I am here to offer some tips on selecting the perfect wedding wines for the most important day of your life. I also offer bridal consulting services, if you need some personal guidance! After all, every detail really does matter.

Sparkling – Sparkling wine is produced around the world. If you’re looking for a budget-friendly alternative to Champagne look for a Cava, Sekt, Cremant or a great bottle of American bubbly. Here a couple of my favorite bottles under $30.

Here are some great white and red ideas for food friendly varietals to serve at your wedding:

White Wine – Believe it or not, you don’t have to serve a Chardonnay at your wedding. While it’s the most planted white grape in America, the quality level varies greatly! It is one of the world’s most manipulated grapes. Truth be told, it’s difficult to find an astounding thought-provoking delightful Chardonnay for under $25 bottle. The budget wines boasting bare feet and fuzzy animals are not varietally sound and don’t resemble anything near a true Chardonnay. Why not be creative and serve a crisp, refreshing Albarino or Soave? Most people will ask for white or red, it’s that simple. Just because your great aunt only drinks white Zinfandel or your neighbor only drinks Chardonnay, don’t cater to one guest! If the wine is delicious and it works with the food and the season, they’ll love it. Trust me!

  • Off-dry Riesling – A touch of residual sugar and intense acidity make this an incredible versatile wine with an array of dishes from a raw bar to soups to salads to spicy dishes.
  • Albarino  –  A  briny, crisp and delightful white offering floral notes or gardenia, white peach and citrus makes for a great choice for spring and summer weddings.
  • Soave – A fabulously fun alternative to Pinot Grigio. This wine made from the Garganega grape hails from the same region in Italy, but has a bit more personality than the run of the mill Pinot Grigio. Dare to be different, your guest will thank you for it. Think hors d’ouevres, salads, vegetarian and seafood courses

Red Wine – I like to opt for a lighter, fruit forward red for wedding wines when possible. They tend to be more versatile with a wide selection and they have less tannins, which stain your teeth. I am just thinking about your photos here!

  • Pinot Noir – Pairs equally well with beef tenderloin and mushrooms as it does with salmon. This thin-skinned grape offers bright acidity, moderate tannins and tends to boast bountiful aromas of red berries, currants, cranberries, with hints of earth, spice and mushroom, depending on where it’s grown. Looking for values? Try a Village Burgundy, Spatburgunder, or Chilean Pinot Noir.
  • Pinot Meunier – It’s one of the three grapes allowed in Champagne production and it’s one of the most widely planted grapes in France. It’s a unique and great alternative to Pinot Noir.
  • Beaujolais – This lovely wine produced from the Gamay grape is best served with a slight chill. It’s just as versatile as Pinot but a little more fruit forward and laid back.

If you are interested in learning more about my bridal consulting services, send me an email at [email protected]. I would love to hear from you. Here’s to many years of wedded bliss and great wine!

Cheers,
Crystal

Thanksgiving Wines: Top 12 Under $30

by

Selecting the perfect Thanksgiving wine doesn’t have to be a source of stress and it doesn’t have to break the bank.  Consider starting your festivities with a sparkling brut rosé as an aperitif and then opt for a white and a red option for your main course and let your guests decide what pairing they enjoy the most. Read more…

Wine Barrel Art in Hampton Roads

by

Mike Prieto, owner of Barrel-Art, opened his rustic workshop in Norfolk in the spring of 2013 and has been creating exquisite pieces ever since. He is one of the few artisans in the country creating handcrafted furniture exclusively from wine barrels. Prieto is constantly coming up with innovative ideas. Today, he has more than 50 products in his portfolio ranging from riddling racksimported from Champagne to bar stools to cozy dog beds and custom-made Adirondack chairs. Read Crystal’s full article on hrscene.com.

Herb Crusted Goat Cheese & Rosé

by

Herb crusted goat cheese with short bread cookies paired with an off-dry rosé is the perfect pairing for a relaxing summer afternoon and it all comes together in less than 5 minutes!

When it comes to goat cheese, Sauvignon Blanc is always a perfect match, but I assure you a rosé can be just as tantalizing!

It’s hard to explain, but something magical happens on your palate when you combine the tangy goat cheese with the lovely floral notes of lavender in the Herbs de Provence, a touch of sweetness from the short bread cookies and the sweet succulent strawberry flavors and crisp acidity of the rosé. Yes, you could certainly use regular old crackers, but the short bread really takes this pairing to a whole new level.

For this pairing, I chose the Caves De L’Angevine Rosé d’Anjou. It’s a luscious off-dry rose made from the Cabernet Franc in the Anjou area of the Loire Valley. Aromas of sweet summer strawberries and ripe watermelon leave you salivating for that first sip. The palate boasts juicy red berries and melon flavors with a touch of minerality, refreshing acidity and a kiss of sweetness. Rosé’s from this area tend to be a touch sweeter than its counterparts from Provence.

The preparation is super simple. Take a log of plain goat cheese, roll the cheese in ¼ cup of Herbs de Provence (dried). Make sure all sides are well coated and serve on a platter with short bread cookies. Add some fresh fruit on the side and you have a beautiful snack to share with friends.

The wine was purchased from Whole Foods and retails for $10 a bottle! At this value, it’s a great wine to buy by the case for your summer picnics and barbecues. Cheers!

 

 

Chocolate & Wine Pairings

by

Pairing wine with chocolate sounds like a match made in heaven, but the wrong pairings can leave a bitter taste on your palate. However, the right coupling can create a euphoric experience for your taste buds!

A general rule of the thumb when it comes to wine and dessert pairings is to select a sweeter wine than the dessert. While this is a good start for creating exquisite wine and chocolate pairings, there is plenty of gray area and personal preference also comes into play.

One of the most important things to think about when pairing wine and chocolate has to do with tannins. Dark (bittersweet) chocolate  with a high cocoa content has more tannins than milk chocolate. Tannic chocolate and tannic wine compete for the same palate space leaving behind a somewhat chalky, unsavory taste on your mid-palate. If you love dark chocolate,  opt for a sweeter dessert wine like Sauternes or Banyuls. If you love a drier red wine, choose fruit infused dark chocolate and a fruit forward red wine with integrated tannins like a Zinfandel. The fruit filling will bring out the fruit notes in the wine.

Here are a few wine and chocolate pairing ideas that will please even the pickiest palates. For a fun get together, host a wine and chocolate night at your house with some of these classic pairings.

Champagne – For an ultimate pairing, think white chocolate covered strawberries, white chocolate caramel apples or white chocolate shortbread. The fresh baked brioche characteristics in the bubbly provide a perfect complement to the shortbread and the high acidity is the perfect counterpoint to the creamy white chocolate. Looking for a budget friendly sparkler, grab a Vouvray Demi-Sec or Prosecco.

Riesling – This is unexpected and delicious when pairing with dark chocolate covered ginger or a milk chocolate bar with stone fruit and nuts.

Zinfandel – A youthful fruit forward Zinfandel can provide an interesting pairing with fruit infused milk chocolate and milk chocolate covered bacon.

Sparkling Brachetto – A sweet Italian dessert wine with notes of sweet raspberry and rose petals is decadent with just about any chocolate. The Rosa Regale paired with chocolate covered strawberries, dark chocolate raspberry truffles or chocolate cupcakes is a match made in heaven!

Port – A ruby port paired with chocolate peanut butter cups will create a nostalgic experience. The combined flavor profile will be reminiscent of an adult PB&J. A tawny port with notes of caramel and fig paired with milk chocolate covered graham crackers will create a taste sensation similar to a Twix bar.

 

 

Baked Eggplant & Barbera

by

There’s nothing more comforting than a hearty Italian dinner! When I am celebrating a special occasion, my Italian wine of choice is typically a Brunello di Montalcino or Barolo, but most nights I gravitate toward a fruit forward Barbera from Piedmont.

The Pio Cesare Barbera d’Alba is always a reliable option. Pio Cesare has been producing quality wines for five generations.  Barbera is a grape varietal from the Piedmont region of Italy. It tends to have vibrant fruit characteristics  with high acidity and mellow tannins.  This is a versatile wine that generally drinks best when young and pairs beautifully with an array of menu items from eggplant parmesan to pizza to pasta carbonara! Barbera also tends to be one of the best values at your local Italian eatery.

Tasting Notes: 2012 Pio Cesare Barbera, Piedmont, Italy (SRP: $20)

The 2012 Pio Cesare Barbera d’Alba is an elegant structured wine with aromas of juicy plum, blackberry & cherry with complex notes of cedar, tobacco, anise, violet & sweet spice.

Recommended Producers 
Damilano Barbera d’Asti,Piedmont, Italy (SRP: $16)
Pio Cesare Barbera d’Alba, Piedmont, Italy (SRP: $20)
La Spinetta Ca di Pian Barbera d’Alba, Piedmont, Italy (SRP: $22)

Recipe: Baked Stuffed Eggplant Parmesan (Makes 6 large or 9 small pieces) 

Ingredients

2 large egglplants (1/4 inch thick slices)
1 cup flour (add a pinch of salt & pepper)
1 cup breadcrumbs (add a pinch of salt & pepper)
2 eggs (whisked)
Olive Oil for sautéing

3 cups marinara sauce (preferably homeade)
16 oz mozzarella cheese (shredded)
12 ounces ricotta cheese
1/4 cup freshly grated parmigiano reggiano
1 package frozen spinach (defrosted & well drained)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning

Directions 

Mix ricotta, 1 egg, parmesan, spinach, salt, pepper & Italian seasoning (set aside).  Pre-heat oven to 350 degrees.  Put flour, eggs and breadcrumbs in 3 dishes in an assembly line.

Dredge eggplant in flour, egg and breadcrumb mixtures. Saute for 2-3 minutes on both sides until golden brown.  Drain on paper towels.

In a 9×9 baking dish, add thin layer of marinara sauce followed by a layer of eggplant. Add ricotta mixture, a layer of mozzarella cheese and more tomato sauce. Repeat with another layer and top off final layer with mozzarella cheese and a drizzle of olive oil for a golden crust.  Depending on the size of the eggplant, you should have 2-3 layers. Bake for 45 minutes until golden brown.  Let rest 15 minutes and serve!

 

 

Roast Beef Crostinis & Cabernet Sauvignon

by

Looking for a simple elegant appetizer that’s sure to please any palate? Roast beef crostinis are always a crowd pleaser and oh so easy to put together. For this quick version, I used the Whole Foods Rosemary Garlic Roast Beef from the deli section. They roast their meats daily and it’s definitely a big step up from your typical deli meat and only a couple more dollars per pound. For a gourmet version, you can use slices of roasted beef tenderloin.  I recently made these delectable treats for an Opus One tasting event and they were the perfect partner with the 2006 Opus. Since that was quite a splurge, here are some other wine pairing ideas at every price point. These crostinis work best with Cabernet, Merlot, Bordeaux Style Blends, Syrah and Zinfandel. Grab your favorite bottle or try out one of these great selections below.

Recommended Producers

Recipe: Roast Beef Crostinis 

Ingredients (Makes 40 Crostinis)

1 lb Rare Roast Beef (thinly sliced) – Whole Foods Rosemary Garlic Roast Beef  or Boar’s Head 
8 oz Point Reyes Blue Cheese or Stilton
2 tablespoons Mayo
2 tablespoons Sour Cream
Baby Arugula (small bag)
White Truffle Oil
Chives
Baguette

Directions

Pre-heat oven to 400 degrees. Slice bread into 1/4 inch slices on the diagonal.
Drizzle w/olive oil and toast for about 5-7 minutes (turning once)

While the bread is toasting, mix the blue cheese, mayo and sour cream in a bowl. Set aside.

Once bread is toasted, spread blue cheese mixture on each crostini, top with arugula, roast beef, drizzle
with truffle oil and garnish with chopped chives. For a gourmet version, use beef tenderloin in place of the
roast beef.