Second Chance Cuisine

I've got a confession to make. I really dislike "leftovers." Mr. Vino is also not a big fan. And when I talk about "leftovers" what I mean is the exact same meal you had yesterday, nuked in the microwave until it is unrecognizable, then dumped on a plate and served molten hot around the edges and cold in the middle. Yuck.

Leftovers. Left. Over. Left over from what? Why didn't someone want them in the first place. Then it occurred to me. All leftovers need is a good marketing campaign. And, Mrs. Vino is just the person to give it to them. It's a simple image problem. So allow me to introduce the new image program for leftovers: Second Chance Cuisine.

Second Chance Cuisine is a repurposing of last night's dinner. Last night's spaghetti bolognese becomes Italian Surprise - like shepherd's pie, only not. Take your spaghetti bolognese and put it in a baking dish. Add a little red wine so it doesn't dry out. A few more fresh herbs. Slice zucchini very thinly and overlap the slices over the top of the baking dish to cover (like the mashed potatoes on a shepherd's pie). Then top it all with a mix of Asiago and Swiss cheese and bake it until the cheese is brown, the zucchini soft and the spaghetti bubbly. For a first try at repurposed leftovers, it was pretty good. Even Mr. Vino liked it (note, he was VERY suspicious at first when I explained my repurposing concept).

I've gotten better at repurposing leftovers since then. In fact, last night's dinner was truly worthy of the Second Chance Cuisine label. So here is my recipe for Second Chance Flank Steak with Gazpacho Salad. (Note that this also works really well with repurposed chicken breasts, repurposed shrimp or repurposed salmon filets.)

Second Chance Flank Steak
12 slices of leftover flank steak (hopefully a bit on the rare side)
3 handfuls of fresh spinach leaves (or 1/2 bag of spinach) washed
1 large ear of raw corn
2 medium garden tomatoes
1 small cucumber, peeled, seeded, diced
1 clove garlic, minced
1 clove garlic, cut in half lengthwise
a pinch of red pepper flake
Tomato Ginger Salad Dressing (recipe follows


Remove the corn from the cob. Yes, Mrs. Vino knows that's a messy task. Try getting a large bowl, a sharp pairing knife and a coffee cup. Put the coffe cup in the bowl with the bottom facing up. Place the top, pointy end of the corn on the bottom of the cup and hold the broader end of the corn cob. Use the knife to carefully slice the corn off the cob. It should fall into the bowl instead of scattering all around your kitchen! Cut the tomatoes in half and give them a squeeze to remove some of the seeds. Then dice them up. Put them in the bowl with the corn, cucumber and garlic. Add 4T of dressing, or to taste and toss.

Steam the spinach over boiling water to which you've added the red pepper flake and split garlic clove. Microwave it if you must, but I really like steamed fresh spinach. Microwave the flank steak (yes, the microwave is good for some things) for 1 minute until warm.

To plate: Put half the spinach on the plate, top with half the salad. Top with half the flank steak. Drizzle with a bit of the remaining dressing. Absolutely. Fabulous. (and relatively healthy)

Tomato-Ginger Salad Dressing
(I use this for sauce, for salads, for dip, it's healthy and yummy)
1 large tomato, seeds squeezed out, roughly chopped
1/4 c. oil packed sundried tomatoes (you don't need the oil, just the tomatoes)
2 T minced ginger (or to taste)
2 cloves of garlic
2T balsamic vinegar
1/2 cup water
Salt & Pepper to taste


Put it all in your blender and let it run til pureed smooth. Will hold for a week in your fridge.

Comfort Food and Wine

A few weeks ago, Mr. Vino and I took a drive to Canada to visit his parents. Along the way, I had a revelation about how I pair food and wine.

I have spent much of my life exploring new flavors in food and wine, in search of the holy grail: the perfect food and wine pairing. I confess, I might be becoming that which I most hate--a food and wine snob.

The trip to Canada was a blast from the past for me. When I was a tiny Vino-child, my family took a number of vacation trips to Shasta, Lassen, Redding and Yreka. I hadn't revisted those areas at all in my adult life. On the long car drive (Mr. Vino is NOT a fan of airplanes), I shared with him all the funny stories from my childhood trips. It made me both happy and sad, and left me with an incredible, teary, open-hearted feeling.

On our first night, we made it to Yreka. It wasn't really a destination--while Mrs. Vino generally likes her vacation trips well planned, in this case we were just winging it. If you haven't tried it, it's a very liberating experience. It was late, and there weren't many places still open. We ended up dining at a restaurant called Grandma's House. I opened the door and walked into my past. While I don't believe I ever ate here as a child, it was EXACTLY like the family-style diners that were favored by my large family.

It's really hard for Mrs. Vino to describe. The feeling of warm connection to the past. The feeling of familiar, inviting, reassuring "comfort" that is the definition of comfort food. There were no Buddha Hands on the menu. Grandma's House doesn't serve Duck Confit. We asked our incredibly perky (in a good way) waitress for a wine list. She pointed to the menu: Chablis, Rose or Burgundy--glass, half-carafe or full carafe.

We chose a half-carafe of Chablis for $8.

I turned my attention to the menu and promptly burst into tears. The waitress came back, concerned. Mr. Vino told her not to worry, that I occasionally get like this.

At the top of the entree menu was Mrs. Vino's pre-eminent comfort food: Liver and Onions. Not veal liver with apple reduction and Peruvian potatoes. Grilled. Liver. And Onions. (OK, a side of steamed broccoli).

When I was growing up, my mother and I shared a love for liver and onions. No one else in my family could stand them. In those days, moms didn't make multiple meals to accomodate their kid's palates (at least Mama Vino didn't), so we never served this meal at home. But every time my family went out to dine for a special occasion, at a restaurant EXACTLY like Grandma's House in Yreka, my mother and I ordered liver and onions. It was a ritual we shared. After my sisters and brother moved out of Mama Vino's house and Papa Vino passed away, I would regularly visit my mother and we'd make Liver and Onions together. I haven't had Liver and Onions since her passing 10 years ago.

The Liver and Onions and half-carafe of Chablis that I enjoyed at Grandma's House was the most perfect meal I have ever eaten and the best food and wine pairing I have ever made. It was seasoned by funny memories and served warm and comforting. In some ways, the meal changed how I define a good pairing. Yes, I will always continue to search for flavors that entwine on the tongue to create memorable experiences. But I also have a new appreciation for a food and wine pairing that just makes you feel good.

It was good to remember that the ultimate food and wine pairing doesn't come from a restaurant, or even from your own kitchen. The best food and wine pairings come from the heart. I have a new appreciation for visitors to the Morovino tasting room that ask "what wine pairs with hot dogs, cuz we are barbecuing on the beach with the kids." Those visitors are creating their very own comfort food and wine pairing today, and for the future.

I encourage you all to revisit your own personal Liver and Onions and Chablis pairing today.

Cheers! Mrs. Vino

Flavors and aromas in wine.

Here's a question I get frequently in the Morovino tasting room. "Mrs. Vino, your tasting notes say that I may taste black pepper in this wine. Is there actual pepper in it?" The answer is "no." When a wine label or tasting room attendant says that you might taste or smell black pepper (or cherries, or truffles, or earth, or spices), there probably AREN'T those things present in the wine. Instead, the combination of the grape, the type of barrel, the yeast used to ferment the wine and the magic of the winemaker bring flavors or aromas similar to black pepper or cherries or earth to the wine. You can only taste 5 things: Sweet, sour, bitter, salty or Umami (more on that in another post). but you can smell an infinite number of things. A newly mown lawn. A crisp green apple. Even though you are "tasting" the wine in your mouth, you are actually smelling it!! When we sip wine and slurp it a little (Mrs. Vino calls that the ugly sip--usually accompanied by a slurping noise and a chewing motion), we are adding oxygen to the wine in our mouth. The wine molecules vaporize and enter your sinus cavity through the rear of your mouth (yes, Mrs. Vino knows that sounds gross). You are actually smelling the wine at this point. (Mrs. Vino calls that "smell/taste.") Depending on the type of wine grape and the art of the winemaker and the age of the wine, the wine might "smell/taste" like tart red cherries (Morovino Sangiovese is a great example) or even dried plum (Morovino '99 Zinfandel). Everyone's palate is different. Anything you "smell/taste" in a wine is valid. Sesame seeds. Espresso. That great patchouli candle you had in 1972. But certain wines do exhibit consistent and classic "smell/tastes" (like Sangiovese and red cherries). Tasting notes are a great start when experiencing wines, but your experience of the wine is just as important. Remember, if you like a wine--it's a good wine. If you don't like a wine--it's just not a good wine for you. If a wine smells like wet newspapers--then it's truly bad and you should send it back. Cheers! Mrs. Vino

Pairing Wine & Cheese

Recently, I read an article by a food journalist that said that you should never serve wine and cheese together. Is he nuts???!?!!!

First of all, never say never when it comes to food and wine. Second, wine and cheese is a classic combination, and, frankly, one of life's pleasures! There are as many suggestions for pairing wines and cheeses as there are palates! Morovino wines (cool climate grapes, you know) or other slightly acidic wines are particularly suited to cheese pairings. The acidity helps cut through the buttery, creamy flavor of the cheese—letting you experience the flavor of the wine as well as the creaminess of the cheese.

When pairing cheese and wines, remember that cheese is generally oil based and wine is water based. As we all recall from high school chemistry or cooking, oil and water don't always mix. So, start with a nibble of cheese give it a couple of good chews and experience the texture and flavors. Add a sip of wine and chew together to let the flavors mingle in your mouth. When it's good, it's great.

To experience the not-so-great aspect of cheese and wine pairings, try a heavily tannic wine like a REALLY big Cabernet or Zin with a very bold Blue Cheese. Sometimes you have to try the bad to know just how good the good is!

Ultimately, let your palate be your guide. If you like a cheese and a wine together, it's a good pairing—at least for you. But here are some tips to help you get started.

Think geographically! The wine of a particular region usually pairs well with cheeses of that region. Think Sangiovese with aged Parmesan or Asiago. Creamy cheeses need a more acidic wine to cut through the buttery flavors. Think Pinot Grigio with Brie or Camembert or Mild Monterey Jack. Hard cheeses stand up to more tannic wines. Think Cheddar and Zinfandel. Opposites attract! Try sweeter wines with stronger cheeses. Think Cosa Dolce or Reisling or Port with Stilton, Gorgonzola or Blue. Pair strong wines with strong cheeses. One of my favorite pairings is a full-bodied Cabernet with a nutty, full-flavored Swiss--Mrs. Vino knows this sounds crazy, but try it!

Our suggested pairings:
Wasabi Cheddar with Cosa Dolce (contrasting flavor) or Zin (complimentary flavor)
Gouda with Pinot Grigio or Sangiovese (acidic to cut through creaminess)
Smoked Cheddar Morovino ‘98 or ‘99 Barbera (smoky goes with smoky)
Chipotle Jack with Zinfandel (spicy with spicy)
Swiss with Cabernet
Cheddar with Malbec (mild with mild)


Cheese and wine pairing parties are super easy and fun! Do this for your next Girls' Night Out or family get together.

Cheers!
Mrs. Vino

Pairing Food and Wine.

Many people have asked us about pairing wines with food. While Mrs. Vino will never say "no" to a good glass of wine by itself, sometimes a food and wine pairing can be transcendent! Ultimately, if you enjoy the taste of a wine and food together, that’s a good pairing for you! But, there are some pairings that can elevate a food and a wine to something almost magical! Here are some tips on pairing foods with wine, and some common wine pairings. High Tannin Wines (Cabernet Sauvignon, Cabernet Franc, Bold Zinfandels and Merlots, Syrah, for example)

• Make a food taste less sweet.
• Can taste bitter if paired with a food that is salty.
• Can be too astringent with hot, spicy foods.
• Are a great pairing with foods that have high protein or are fatty—like steak and cheese.

Sweeter Wines (Riesling, White Zinfandel, some inexpensive whites)

• Will taste less sweet and more fruity when paired with salty foods.
• Make salty foods taste less salty.
• Make hot, spicy foods less spicy.
• Go well with sweet foods—it’s better if the wine is sweeter than the food you are serving it with.

Acidic Wines (Pinot Grigio, dry Riesling, Sauvignon Blanc)

• Taste less acidic when paired with salty foods or slightly sweet foods.
• Will make salty foods taste slightly saltier.
• Can complement an oily or fatty flavor in foods.
• Can be overwhelmed by heavy, rich foods.

The principle of complementary flavors says that food and wine with similar flavor characteristics go together. If a dish has mushrooms, an earthy wine like Morovino ’99 Merlot would be a good complement as it also has very earthy flavor. If a dish has citrus in it, an acidic wine like Morovino ’06 Pinot Grigio is a good match.

The principle of contrasting flavors says that opposites can be a good thing! A simple disk like broiled lamb chops pairs well with a complex wine like Morovino Tango. A hot, spicy dish pairs well with a sweeter wine like Morovino Cosa Dolce.

Here are some common food and wine pairings to help you start experimenting!

Oysters and Chablis or Chardonnay Lamb with Cabernet Sauvignon or Syrah Salmon with Pinot Noir Grilled fish with Pinot Grigio Sushi with Cosa Dolce (Had to say it, it’s the best pairing ever!) Grilled Chicken with Gamay Beaujolais Cheese Fondue with Gewurztraminer Mushrooms, Herbs and Dishes with Onion and Garlic with Merlot (fruit forward) Grilled dishes, like Grilled Veggies and Polenta with Merlot (mature) Ethnic Cuisines (like Mexican) with Medium to Full Bodied Red Zinfandels Barbecue with Smoky, Rich, Softer Red Zinfandels

One more quick tip. If you end up with a less-than-excellent bottle of red wine (which would NEVER be a bottle of Morovino), the best way to try and save it is to chill it a bit. Give it 20ish minutes in the fridge. Cooling the wine will frequently help tone down any “over-achieving” flavor characteristics like tannin or oak. However, if the wine smells like wet cardboard or newspaper, or bitter like fallen leaves, DO NOT DRINK IT. Then you have a truly bad wine. Any reputable wine store or winery will take this back and replace it.

Cheers! Mrs. Vino