1. Here is the famous Boef Bourguignon/this was Julia Childs first recipe that was televised in 1961/the year that I was
born/I want to take a moment and talk about wines/I used a very inexpensive burgundy wine that was around
$8.00/this was intentional to see if an expensive wine was necessary to cook with and I found out it was not/I save
the betterwines for the actual dinner that compliments the Boef Bourguignon/I had a wonderful mentor that gave
me a lecture and class on wines/so here it goes-my personal preferences for wine are European wines as opposed to
U.S. fermented wines/I prefer French/Chilean/and Italian wines native to their countries/the reason for this is
because the soils are chosen specifically for the vines that produce the grapes/the betterand rich the soil, the better
the grape/in Europe soils are cultivated for grapes specifically/here in the U.S. there are grape vines being planted in
many places where the soil my not be as rich to produce a wonderful grape/this is not to say that the domestic wines
are not good/this is merely my choice and not necessarily public opinion/let's talk about the wines/first and foremost
wines do not have to be expensive to be good/there are many good wines out on the market/I was very stupid when
it came to the labels of wines/when a bottle said Moscato I thought that was just the label of the brand when in
actuality it is the name of the grape/I also looked for the alcohol content and the acid content/the acid content is what
makes your stomach acids increase your appetite/Idid not know this/the tannins in the wine which are the skins of
the grapes is what makes yourmouth dry, and you want to eat foods that compliment that particular wine/most
white wines have a moderate tannin content whereas red wines have more tannins and run from medium to full
bodied flavors/So we look to find the right wine for the right meal/this is pairing/for example, Boef Bourguignon is
a very hearty and robust dish that in my mind deserves a full bodied red such as Chianti, Chilean, and Pinot Noir
which these three have a full bodied tannin flavor that would match the deep and rich flavor of the
beef/veal/lamb/pork/when eating cheeses such as sharp cheddars and strong blue cheeses,full bodied red wines will
match the intensity of the cheeses/the opposite goes forwhite wines which can be much softer/fruits, Brie's, even
fish compliment the delicate flavor of these foods/ I will elaborate on white wines with my Coq au Vin dish/also
Rose wines are actually a red grape where the skins have been lightly saturated and fermented/now many wines are
being fermented in steel vats and some wines are going through a double process to make the wines strongerand
robust/Ido love Cabernet's as they are versatile and medium bodied which is a great wine to be served before dinner
as an appertif/the Chilean wine is also the highest in antioxidants/Shiraz's have become less appealing because they
have almost a vinegary taste unless they are very expensive/Shiraz's would be a great cooking wine/I keep it on hand
for my recipes now! One more thing that I just added to this blog, when you are at the market and you see your
favorite brand of wine, there is strong possibility that there will be a wine from the same brand next to it that say's
Reserve, grab it! The Reserve means that the vines were grown in a very specialized soil that is reserved for the best
grapes and the soil is very rare and chock full of nutrients and minerals, and you will taste the difference! As I say
let's have a libation! The Greek term for raising a glass in cheer! Get a good bottle of wine that whets yourappetite
and enjoy! Cheers! Bon Appetit!
Charles Mark Combs