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How-To: Get the Red Out

CasaSugar — Tue, 03 Nov 2009 07:00:36 -0800

As we get closer to the holiday season, you can virtually guarantee that all of the festivities and merry making will lead to a red wine stain or two. But don't worry, you can usually combat that stain, especially if you act fast. Learn how to get the red out when you read more.

First, make sure to blot (not rub or scrub) the stain with paper towels. However, if the fabric is "dry clean only," skip this step and get it to the cleaners posthaste.
Position a dry washcloth between the layers of the fabric (such as the front and back of a blouse) to prevent staining on the back of the material.
Mix one teaspoon of laundry soap or dish soap and one cup hydrogen peroxide in a small bowl. Dip a sponge in the bowl, and gently blot the stain.
Review and follow any special washing directions for the type of fabric.
If the fabric is machine washable, wash in cool water and air dry.
If not, wash by hand with a mild detergent.

Can You Match the Wine to Its Region of Origin?

partysugar — Mon, 19 Oct 2009 07:50:17 -0700

Last week while attending Wine & Spirits Top 100 tasting, I realized that there are tons of wines out there that I'm not all that familiar with.

Since I figured you might feel the same way, I thought it would be fun to put together a quiz. I'll list a varietal and you tell me where it's from. Ready, go!

Take the quiz

Name That Dish!

partysugar — Tue, 06 Oct 2009 16:15:43 -0700

The menu for my harvest party features a chicken dish braised in white wine. It's a variation on the more classic red wine braised chicken pictured below. Do you know what it's called?

Come Party With Me: Harvest Party - Menu

partysugar — Tue, 06 Oct 2009 07:50:24 -0700

In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.

I think the tradition is the perfect excuse to plan a party! Just because you don't live in wine country doesn't mean you can't commemorate the harvest. Invite friends over for a meal that honors the wonderful world of wine. Every dish on the menu has wine on the ingredient list.

Start by displaying an assortment of charcuterie, olives, crackers, and goat cheese mousse with red-wine caramel. For the main course, offer chicken braised in white wine with shallots, pancetta, and fennel. Plate the chicken with a simple risotto alla Milanese - made with white wine and Parmesan cheese. These recipes are welcome at any dinner party, be it harvest-themed or a special birthday. To check them out, keep reading.

Happy Hour: 2007 Feudo Principi Di Butera Nero d'Avola

partysugar — Wed, 30 Sep 2009 16:15:12 -0700

When selecting wine from a menu, sometimes I like to choose a varietal I've never heard of. Take Nero d'Avola for example. Up until recently, I didn't know this red grape (that's been grown in Sicily for hundreds of years) even existed. The bottle I tasted was 2007 Feudo Principi di Butera.

This lush and impressive red has a cherry aroma with a hint of spice and a smooth, velvety mouthfeel. The liquid is a deep garnet. It's unusual and exotic, but highly drinkable. With its appealing complexity and rich fruity flavor, the Fuedo tastes like an expensive bottle of wine.

Surprisingly, it's only $14, making it the ideal wine for a dinner party or hostess gift. Have you ever sipped Nero d'Avola?

Happy Hour: 2006 Huge Bear Cabernet Sauvignon

partysugar — Wed, 02 Sep 2009 12:50:49 -0700

I'm a huge Zinfandel lover, but earlier this Summer, I decided to give another bold red a chance, and so I've been drinking - and enjoying - a lot of Cabernet Sauvignon. My latest favorite is Huge Bear's 2006 Cab Sav ($55). Although it's pricey, this luscious intense wine is worth the splurge. The grapes are grown in Sonoma and the wine ages for 18 months in new French Oak barrels resulting in a deep purple liquid that's full-bodied with a dark fruit aroma. It's a sophisticated strong wine with a smoky, long finish. I paired it with bacon and clam pizza, but it would work wonderfully with grilled steaks or dark chocolate. Have you tried Huge Bear's wine?

Come Party With Me: Outdoor Concert - Drinks

partysugar — Thu, 23 Jul 2009 11:45:09 -0700

Why do I love sangria so much? Let me count the ways. It's wildly delicious and refreshing. It can easily satisfy a crowd and tastes best when made in advance. Essentially, sangria recipes takes inexpensive wine and turns it into something extraordinary. Oh, and it's perfect for sipping in the Summer at an outdoor concert!

Simply make in a pitcher with a lid and pack in a cooler. This recipe uses no hard alcohol, but instead combines wine with fresh fruit. The ingredient list calls for strawberries, peaches, and bananas, but any combination of fruit works well. To take a look at it, read more.

Sangria
From Gourmet

Ingredients

1/ 2 pound strawberries, washed and halved
2 ripe peaches, peeled and cut into small pieces
2 bananas, peeled and sliced
juice and rind of 1 lemon
1 1/2 tablespoons sugar
3/4 teaspoon cinnamon
2 bottles ordinary red wine
ice

Directions
In a large pitcher put strawberries, peaches, bananas, the lemon juice and rind, sugar, and cinnamon. Add red wine and stir the mixture thoroughly, mashing the fruit slightly. Let the sangria stand at room temperature for at least 1 hour. Just before serving, add about 20 ice cubes and stir the mixture briskly until it is ice cold.

Serves 8-10.

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Happy Hour: 2004 Château Clarke Listrac-Médoc

partysugar — Wed, 27 May 2009 16:15:54 -0700

Although one normally thinks of pairing a burger or hot dog with an ice cold beer, when grilling other meats, like tri tip, chicken, or pork, don't be afraid to pour wine. When selecting a wine, take into consideration the meat's type of sauce (is it spicy, sweet, herby, etc.?) or seasoning.

I recently enjoyed this 2004 red Bordeaux ($27), by Château Clarke, with grilled boneless pork ribs. It has a rich purple color and berry and dark stone fruit aromas. Smooth and well-bodied, this red has a velvety finish. A blend of 30 percent Cabernet Sauvignon and 70 percent Merlot, this silky wine is drinkable now or can be aged.

Do you enjoy wine with barbecue? What's your favorite pairing?

Happy Hour: Kalimotxo

partysugar — Fri, 22 May 2009 16:00:19 -0700

Have you ever thought to yourself, I could really use a cocktail right now, only to realize that your liquor cabinet is empty except for that random bottle of Amaretto? Instead of running to the corner store or the nearest bar, take a tip from the Spanish and make kalimotxo. While the name sounds exotic, the ingredients - coca-cola and red wine - are probably already in your kitchen. I know you're thinking: coke and wine? How could that possibly be any good? I too, thought that when I first heard of kalimotxo, however once you taste it, you'll love it! With the coke bringing out a spicy quality to the wine, the surprising combination is refreshing and satisfying.

Making kalimotxo is also a great way to use wine that's a couple days old. It's so easy to make it practically doesn't need a recipe, but I've put one together anyways. Check it out now and read more.

Kalimotxo
Original Recipe

Ingredients

ice
red wine (it can be any kind, but I like to use a Spanish red, like Rioja)
coca-cola
lemon wedge, optional for garnish

Directions

Place the ice in a fun wine glass or goblet. Fill with red wine until about 2/3* full. Top with coke. If using, squeeze lemon and drop in. Stir with a straw, bar spoon, or finger. Enjoy!

Makes 1 drink.

*The proportions are totally up to you. If the drink tastes better with equal parts red wine and coke or 3/4 wine and 1/4 coke, make it that way.

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Happy Hour: Banfi Rosa Regale Brachetto 2004

partysugar — Wed, 15 Apr 2009 16:15:17 -0700

If you think all dessert wines are too sweet, think again. Banfi Rosa Regale Brachetto 2004 ($21.99) is a red sparkler that's appealing without being cloying. It has a fabulous ripe raspberry flavor and rosy scent. The bubbles are light and the fruitiness rich yet refreshing. The festive hue makes this wine ideal for special occasions. I poured it alongside a white cake, but it would complement chocolate excellently. Although we sipped this sparkler with dessert, it's unique berry-forward flavor means it could be enjoyed anytime - before, during, or after a meal.

Has anyone sipped this festive bubbly? What did you think of it?