BeckySueEpstein.com » Dessert wine

Breathless Greek Wines

Becky Sue — Thu, 05 Aug 2010 00:44:01 +0000

Came back from a presentation of Greek wines last night that left us so excited we all went home to check Orbitz for cheap flights to Athens. It’s not just that the wines were all well-crafted and made sense to our palates, it’s that the presenter was incredibly enthusiastic: Theresa Paopao, wine director of Oleana Restaurant in Cambridge MA.

Recently returned from a trip with Diamond Imports, she led us through several whites and reds from the Peloponnese, Macedonia and Santorini regions, finishing with a traditional Santorini vinsanto.

Theresa was the first in the new Sommelier Series at Gordon’s Fine Wine & Culinary Center (Waltham MA). We tasted Sigalas, Alpha Estate, Karydas and Skouras, and this was by far the best collection of Greek wines I’ve seen in one place. Hope the next sommelier can live up to Theresa’s thorough prep and confident food pairing notes – as well as the passion to communicate that left her practically breathless at times.

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Lobster that melts in your mouth — with wine — from Navarra, Spain

Becky Sue — Mon, 09 Feb 2009 20:59:19 +0000

The KINGDOM of Navarra: a blend of super-chef, medieval castles, good to great wines and it’s green, too: 38 windfarms generate 65% of their energy.

An ancient tradition of wines and spirits, and very modern hearty but beautifully balanced red wines, often temperanillo and temp blends. And a few lyrical sauvignon blancs, too.

We had all this recently with the inventive yet simple food from noted chef Enrique Martinez of Hotel Maher in Navarra – who cooked at Boston’s Estragon Restaurant.

To sample each dish was to uncover surprises in the infusion of mushrooms, sprinkling of toasted chopped nuts, ribbons of herbs. But most of all it was about texture: perfectly cooked lobster nearly translucent as tender as possible. And fish with firmness that spoke of being taken off the heat just as it came to the exact moment of doneness. A meal memorable for the mouthfeel as much as the taste.

For dessert, the piquant Ochoa 2007 moscadel, made from the “petits grains” muscat: aromas of flowers, orange and mint; not too sweet, balanced with a touch of citrus peel and finishing nearly dry.

After that, a sip the ancient custom of a digestif of relatively Pacharan, sometimes poured over ice, the red liquid glowing in the glass. In September and October, people pick sloe berries and add them to some anisette liqueur they’ve bought. Tradition says the Pacharan is ready to drink for the July fiesta, when the berries are a red carpet at the bottom of bottle, having given their color and flavor to the liquor.

Wine glasses, ancient and modern

Video: Champagne Buying Guide

Becky Sue — Wed, 24 Dec 2008 15:34:13 +0000

Becky Sue Epstein, Champagne and Sparkling Wine Expert, explains pinot noir (red grapes) and chardonnay (white grapes), how to decide what to serve (the champagne should be sweeter than the dessert), and reasonable prices to spend for a festive toast, gift giving, or to enjoy on your own.

Dessert Wine perfect pairing: Late Harvest Chardonnay

Becky Sue — Sat, 06 Sep 2008 10:35:24 +0000

Maybe I dreamed this because when I went to look it up online, I couldn’t find anything. Here’s the story: I’m wandering around the Kendall-Jackson giftshop/winetasting room in Sonoma last week because it’s 100 degrees outside, too hot to examine the viticulture garden with its 28 varietals on 16 trellising systems.

I notice a medal from the LA 2008 competition hanging on a display and – it’s a dessert wine! We go to taste and a chef rushes out with the perfect food pairing: carmel corn. Really. 2006 Late Harvest Chardonnay with hints of honey peach orange apricot, not too sweet, paired against sweet caramel corn with just enough butteriness and a hint of salt. They told me the recipe and the info on the wine and its award are all online, but I can’t find the info anywhere…

Clear, Non-fat Chocolate Dessert