I Scream! You Scream! We all scream for WINESCREAM!

Ice cream is not just for the kiddies! Wine and ice cream?  Is it really possible?

 I’m here to tell you that it is - without a doubt - possible!

Wow! So who would have thought that ice cream and wine could possibly be paired together? Taking two of life’s greatest and guiltiest pleasures and combining them together… now what could be better? I know I had never given the combination a thought until one afternoon when I was asked to think about how we could celebrate National Ice Cream Month. Well, being that this is a winery and we serve wine, I began to ponder what would happen if I combined the two: and thus our official wine and ice cream pairing event was born!

I set out looking for research and ideas that would support this crazy theory of wine and ice cream paired together. I wanted to determine which of our wines (based on its complexities and sugars) would be best paired with basic ice cream. Who could have thought about how much information there is on wine and ice cream together?

The internet lead me to find a plethora  of information: ice cream made with wine such as the one from Mercers fine ice cream shop (www.mercersdairy.com), blogs on different types of ice cream paired with specific types of wine (check out drvino at www.drvino.com), an actual wine float recipe at www.myreceipes.com, and the list goes on!  

Did you know we aren’t just limited to ice cream and wine? There are many frozen treats out there. Frozen Margaritas are yesterday’s news. Today its wine popsicles! (www.glassofwine.com search for booze pops) Long gone are root beer floats – its wine floats now! Enough about other treats though, let’s get down to the true frozen treat at hand, ice cream!

Now let’s be realistic.  When I say ice cream, we aren’t talking about Mint Chocolate Chip or Cookie Dough. However yummy they are, it just doesn’t make my mouth salivate to think of Cookies & Cream soaking in Chardonnay. We are talking about good old fashioned vanilla and chocolate ice cream! From Italy to Spain to the USA, wine of all kinds has been paired with basic ice cream.

So now that I’ve got a little more knowledge under my belt as to the reality of ice cream and wine pairing, there are rules to follow. Whether pairing wine with food or ice cream, there is no exception. I needed to think about these rules while trying to determine which of our wines to use. Here is what I decided was important:  remember not to match strong to delicate, acidity is your friend, tannins pair well with fat, follow the ‘don’t upstage the star’ rule. (http://www.foodandwine.com/articles/an-experts-pairing-advice) In regards to the last rule though, which one would we determine is the star - the wine or the ice cream? Both are just so darn good!  Co-stars perhaps?

Now it was time for me to determine which wines to use and with what I might be able to pair them. So I sat down and wrote out a list of all the different things the wine made me think of when I smelled it and tasted it. The palate can be a magical thing since no two pallets are the same, so if you try my suggestion don’t get frustrated if you don’t like the same things as I do.

Let’s start with the Vidal Blanc. This is one of my personal favorites. It’s light, crisp, refreshing, with a hint of sweetness and boasts fruitful flavors. As I swirl it around in the glass trying to release the aromas it starts to make me think of peaches. So I have decided to soak a can of peaches in 1/3 cup of the Vidal Blanc wine for 24 hours in the refrigerator. Meanwhile I decided to do the same thing for two other wines.

Courtney’s Christmas which has hints of all sorts of spices always reminds me of homemade apple pie. So what would be better than baked cinnamon apples soaked in Courtney’s Christmas? The Late Harvest Alyce boasts hints of pineapple and pears, not to mention how fantastic it already is paired with milk chocolate (we’ll save that pairing for another day)! I have decided on pineapple for the Late Harvest Alyce.

So everything has been soaked in wine, the ice cream is bought, the bottles are chilled and now it’s time to experiment. I have decided to use vanilla ice cream with the three wines, however at last minute I decided to pick up some chocolate ice cream and see how well it might go with the Reserve.

Starting with the Vidal I scooped out some vanilla ice cream and poured the Vidal Blanc over top of it. I then add some of the wine soaked peaches to the top. The taste is incredibly powerful on the palate. The wine makes the peach flavor pop. It is a great combination, I’d like to scoop myself some more, but I remember that I’ve got three more to go! Yeah!

On to Courtney’s Christmas, vanilla ice cream, and baked cinnamon apples drizzled with the wine. Wow, ice cream just got even better! Best word to describe this is YUMMY! Two for two I’m on a roll now! The next two were both great as well. The pineapple added to the ice cream made the fruit flavors of Late Harvest Alyce come to the forefront of the palate. Chocolate ice cream with the Reserve drizzled on top was very tasty. I could probably see this one being turned into a wine float.

So there you have it. I have researched, tested, and tasted the pairing of ice cream and wine. Anyone who says this can’t be done or that it’s yucky has obviously never tried it before! Ice cream and wine can definitely be matched together. But don’t take my word for it!  Come test this out for yourself on Saturday, July 21, 2012 from 11-5 at the winery. I will have copies of my recipes available for you to pick up and I will be sure to have a ton of our fantastic wine on hand!

Spoons Up!    

Who's hungry?

I was in the grocery store the other day when a woman stopped me and asked me I knew what aisle the cooking wine was on.  After telling her that the store we were didn't sell wine I asked what type of wine she was looking for.  She shrugged and said, "I don't know...cooking sherry I guess".  After a short conversation, right there in the middle of the international foods aisle she was on her way with a better understanding of what varietal she should be looking for to complete her recipe. 

Silly me thinking that everyone cooks with wine!  So then and there, a blog topic was born!  So let's start simple. 

Reasons why you should be cooking with wine include:
*It's a great way to use up the wine that didn't get finished at last night's dinner!
*Wine add deep, terrific, and interesting flavors to your meal!
*Because of wine's acidity, it makes a great addition for any marinade!
*Simmering foods in wine adds more flavor and moisture!
*Prefer to bake?  No problem, simply replace the water with wine!

When cooking, consider adding wine to:
*Barbecue sauce
*Chili
*Anything in a crock pot
*Pasta sauces
*Shellfish boils/sautes
*Marinades (for any meat)
*just about anything!
So the next time you have a partial bottle don't dump it out (that's truly alcohol abuse!) add it to dinner!  Experiment!  Have fun!  See what creations you can come up with! 

Now I can't just throw an idea out there without giving you homework!

Chocolate Cake
1 box of Cake Mix (Devil's Food tastes best!)
1 Cup of fat free Greek Yogurt (flavored or unflavored)
1 Cup of Red Wine (I prefer Merlot, but any varietal will do)
1/3 Cup of Dark Chocolate Chips

Mix the first 3 ingredients together (20 seconds on low to blend, then 2 minutes on high to really mix up the batter).  Lastly hand mix in the chocolate chips.  Bake as directed on box per your baking vessel of choice (13x9, rounds, cupcakes, etc.).

Frosting optional...Yes, it's that rich, moist and decadent!

Cheers!

Forget about Paris in Springtime, wine-tasting locally is where to be THIS Spring!

Welcome Spring!  Warm days, colors and scents blooming all over in the form of flowers, and trees becoming more lush with their beautiful foliage by the minute!  My memory doesn't recall a more amenable Spring.  Days like these beckon you out of the house to thaw out those winter chills!  One of the best ways to enjoy the season is to take a drive out to the countryside to take in the fields of green and the baby animals bouncing around them!  I don't know a more lovely countryside than the foothills of the Appalachian Mountains, specifically Loudoun County, VA.  (You know where I am headed, right?)  Since you are cruising around the countryside anyway, shaking off those city stressors, why not slip into a craft winery and spend the afternoon wine tasting, sharing laughs with friends, making new friends, maybe even play witness to a marriage proposal or two!

The lure of wine tasting is easy.  It's romantic when you are with the apple of your eye.  It's fun when you are with friends, celebrating a special event or (even better) a non-event.  It's educational, that's right you might even learn a thing or two!  It's relaxing to sit back with a bottle of your favorite flavor on the winery's patio allowing the sweet, spring sun to kiss your cheeks.  Make it personal by bringing a frisbee or a football to play with in the grass, barefoot!  It's cute to watch the children dance along to local musician who is crooning out your requested song covers.  Make a day of it, bring your pooch (yes, most wineries are pet-friendly).

Mother's Day is coming soon.  Treat Mom to a nice brunch and a few wine tastings!  Just a thought.

Looking forward to seeing you the patio soon :-)

What kind of a wine drinker are you?

That’s the first question I ask when a guest saunters up to the tasting bar.  Red?  White?  Sweet?  Dry?  WET?  With the change of season I recently added ‘Seasonal?’ to the line-up.   A ‘seasonal’ wine drinker tends to be the kind of person who craves a certain grape depending on the weather outside.  Usually the M.O. is if it’s warm and sunny out, a seasonal drinker tends to yearn for something white, light, and maybe a bit sweet.  The opposite weather (cold, dark, and wet) begs for a heavier red wine to satiate the palate.

It’s common sense really.  Or is it caveman sense?  When the mercury stretches for the triple digits, we humanoids need to imbibe in food and libations that cool our bodies down.  Lighter, fresher cuisine should be accompanied by lighter, fresher liquids.

Here at Lost Creek we have some delicious whites ready for your summer pleasure!  Take our Springtime (gotta love the timeliness of the name!), it’s blend of Vidal, Viognier, and Chardonnay create a light-bodied, fruity wine that can be enjoyed at any event.  In addition to its delicate sweetness, it’s quite hydrating!

As I type this blog, the other corner of my brain is thinking about a White Sangria using our Sweet Summer varietal.  This delicious wine will soon find itself paired with some tropical nectar and bits of diced up fruit.  Once the perfect recipe is created we will have it available in the tasting room and I promise to share the recipe!

Of course the Chardonnay and Vidal Blanc are chilled and waiting for you.  So come on, take a ride out to the country and enjoy the blooming bulbs, the sweet sunshine, and a seat on the patio within earshot of the local musician du jour!  We’ll keep the wine chilling for your arrival.

Cheers!

The art of the wine glass

Base + Stem + Bowl = Standard Wine Glass.

Why complicate it?  Some of the best memories have been had while drinking champagne out of a styrofoam cup or a fruity pinot noir out of a red plastic cup.  You could eat your filet mignon with a spoon if you had to, but a fork certainly makes for a more enjoyable dining experience, right?  For the same reason, you could actually enjoy your wine more with the right glass.  There is a method to the madness. 

Let's keep it simple for the sake of time.

White Wine

  What ~ The bowl is U-shaped with a more upright side structure.

  Why  ~ This shape allows the wine to stay at a cooler temperature longer while still allowing for the bouquet to be released.

   How ~ Hold the glass by the stem to keep the heat of your hand from warming the wine beyond it's best serving temperature.

Red Wine

   What ~ The bowl is full and round (think fishbowl) 

   Why  ~ This shape allows the bouquet to be fully enjoyed while maximising the surface area of the wine for the purpose of breathing/opening up.

   How  ~ Hold by the bowl to expedite the 'opening-up' process or by the stem.

Specialty/Dessert Wine

   What ~ While the shape of the bowl is not as important, the glass should be smaller in size (think miniature wine glass)

   Why  ~ These types of wine tend to be higher in alcohol, so less is needed.  They tend to have a rather high sugar residual, so less wine is usually consumed.  Finally the smaller glass is designed so that when drunk from, the wine goes directly to the back of the tongue.

   How ~ Where one holds the glass really depends on the suggested temperature that the wine is served at for maximum enjoyment.  The chilled wine should be held by the stem, while a warmer wine can be held by the bowl.

Basic thought regarding ALL glassware for wine enjoyment:

  * Crystal or Glass?

     ~ Crystal will win out everytime for any connoisseur.  Reason being is that crystal has a rough surface that agitates the wine which allows for the release of aromas and flavors.  Crystal's surface also encourages sparkling wines to have more effervescence.

  * Colored or Clear?

     ~ Clear for sure!  Then a wine glass is colored or heavily etched it's difficult to see the the color and clarity of the wine.

  * Cheap or Expensive?

     ~ Expensive is always nice for special occasions, but for everyday drinking buy glasses you can afford to break.  And since we all know breakage will happen, consider buying a few extra just so you can enjoy having a matching set a little longer!

Cheers!

Raise your glass and offer a toast!

<sigh>  Valentine's Day.  Love.  Romance.  There's no escape thanks to the commercialization of the holiday.  As the old adage dictates though... if you can't beat 'em, join 'em.  Better yet, lead 'em!  Lead them in a toast!


The history of where the concept of toasting is about as varied as what can be said during a toast!  Toasting is traced back to the 17th century, but where, when, how or why is unclear.


A toast is commonly done in honor of a person and/or celebration.  Over the centuries the toast has evolved from from the sincere to the bawdy.  However since today IS Valentine's Day, we'd like to offer up an outline for creating your own memorable toast as well as give you a few faves.


In creating your own toast, first and foremost BE PREPARED!  Unless you are a silver tongued devil that can ad lib easily, you may want to think about who/what you are toasting to and jot down a few notes as to how to say what it is that you want to say.  It's nerve wracking when all eyes are on you!  Secondly, keep your toast SHORT and SWEET.  There are fewer things more awkward than holding your glass in the air while the toaster is going on and on.  Your audience should be listening to what you are saying, not feigning a smile thinking about how tired their arm is getting!  Lastly, like with any speech, do a DRY RUN.  Practice makes perfect.  Of course, if you are not the writer type, you can always defer to a famous quote that suits the situation!  During the toast, follow all the basic speech rules.  Breath, make eye contact, and smile.


Now for some tried and true toasts!


LOVE
 ~  I love you without knowing how, why, or even from where...
 ~  Real love stories never have endings.
 ~  Where love and wine is concerned, too much is never enough.
 ~  A kiss is a lovely trick designed by nature to stop speech when words become superfluous.


Now we know there are some of you anti-Valentine's Day folks out there.  Should be going out in protest with friends here's a toast or two worth remembering for the evening:
 ~  LOVE - A form of amnesia when a girl/guy forgets that there are 1.2 other girls/guys in the world..
 ~  Love is in the air?  Ha.  Last time I checked it was actually nitrogen, oxygen, argon and carbon dioxide.
 ~  Marriage is a lottery in which men stake their liberty and women their happiness.


If none of these quote suit your fancy, refer to the link for some more (ahem) traditional toasts.  Be warned, some are rather bawdy :-)  Happy St. Valentine's Day to you and yours!  Cheers!

Get warm & toasty with some mulled wine!

While the thought of a mulled wine tends to evoke thoughts of the holiday season, today we are going to talk about it's history and why it's perfect for cold weather whether there are lights on houses and wreaths on doors or not.

The earliest documentation of Glühwein (warmed wine) is 1420!  Wow!  1420?!  While a German is credited with the first documentation of this tasty blend, reportedly the idea was the creation of the wine-loving French who took a bottle of red wine, threw in some of this and some of that and a delectable concoction was enjoyed to melt the chill away.

As the recipe spread across Europe it seemed to vary as the as much as the people drinking it!  The common denominator seemed to be Red wine + Cinnamon sticks + Whole Cloves + Star Anise + Orange peel = Mulled wine.  Keeping with the basics is fine and tasty.  One particular recipe that stands out from the rest is from Moldova where they simply added black pepper and honey to red wine.  There are so many recipes available on the Internet, simply search Glogg or Mulled Wine.

I invite you to try this tasty recipe we came up with here at Lost Creek:

2 bottles of Sweet Summer
4 oranges (peel only cut into 2" pieces)
3 lemons (peel only, cut into 2" pieces)
appr. 20-25 whole cloves
appr. 5 - 8 cinnamon sticks
appr. 3-5 star anise


Push the cloves into the orange and lemon peels.  Add all ingredients to a crockpot or saucepan, heat on low/warm.  If you are doing this in a saucepan, be sure NOT to let your wine boil, and keep it covered so that the wine does not reduce.  Your goal is not to cook the wine, but rather to warm it up so that the citrus flavors and spices infuse the wine.

Pour into mugs and enjoy a taste of wine history!