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Hello Wine Lovers!
As I am sitting on my porch writing this entry today I can't believe summer is over already! It seems just like yesterday it started, and now with Labor Day and the leaves are already starting to fall in my yard, (that's a real sign of fall) I have no other choice than to accept it. All of this leads me to my topic... preserving that open bottle of wine. (I would like to preserve summer and open it up on those really cold days in February)
Let's get one thing perfectly clear before I get started, finish the bottle when you open it! That is the best way to keep it fresh and vibrant, but if for some strange reason you do not, here are some options. The enemy to wine is oxygen, the more you can keep it away from the wine, the longer the wine will taste fresh and the integrity of the wine will remain. There are a number of devices on the market today that claim to keep your bottle fresh. Probably the most common and least expensive is the "VacuVin" pump. The idea is to replace the cork with a rubber stopper and then you place the pump on top of the stopper and pump the air (which of course has oxygen) out of the bottle. It is this guy's opinion that it helps the wine remain somewhat fresh up to 48 hours. Much after that reduce it for a sauce or use it to make a stock. The next market item is called "Private Reserve". This is a mix of gasses (Nitrogen, Carbon Dioxide, and Argon) that you spray into the bottle. These gasses displace the oxygen in the bottle and create a protective blanket over the wine. After displacing the air immediately place the cork back in and store the bottle upright. The gas mixture has no aroma of its own, so it does not corrupt the wine. I have found this to also be helpful and as the VacuVin, is available at most wine shops for around $10. I also suggest you store the open bottle in the fridge to slow down the oxidation. (Remember the 20 / 20 rule I wrote about a few blogs ago) Another option is called "WineTap System" and is available at some wine shops and on line for around $100. This system uses a nitrogen cannister with a nozzle you place in the bottle and then hook up the canister. When you hook up the canister it displaces the air and then allows you to dispense the wine from the bottle using the handle. This also works for up to 24 -48 hours. The bottom line is this... for the money buy the "VacuVin" and pump your wine, place it in the fridge and drink it tomorrow!
Today's wine is the Diseno Old Vine Malbec from Argentina (Where else?) You will find this wine to have a nose of wild dark berries with a touch of chocolate and coffee. When you taste the wine you will find earth tones, dark fruit, coffee and cocoa with substantial tannins. It is a perfect wine to pair with grilled meats and hearty red sauces. It can easily over power some food so be wise. For about $9 at Binny's you can't go wrong. I Served it with the recipe below and it was a perfect match! The recipe is simple and packs a lot of flavor... enjoy!
Cheers!
J
Argentinian Chimichurri Sauce:
• 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallot or onion, minced
• 3/4 cup vegetable or olive oil
• 3 tablespoons sherry wine vinegar, or red wine vinegar
• 3 tablespoons lemon juice
Directions
Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Place the steak directly over a hot grill, and cook to medium rare. Remove the steak from the grill, let rest 5 minutes and top with the chimichuri.
As I am sitting on my porch writing this entry today I can't believe summer is over already! It seems just like yesterday it started, and now with Labor Day and the leaves are already starting to fall in my yard, (that's a real sign of fall) I have no other choice than to accept it. All of this leads me to my topic... preserving that open bottle of wine. (I would like to preserve summer and open it up on those really cold days in February)
Let's get one thing perfectly clear before I get started, finish the bottle when you open it! That is the best way to keep it fresh and vibrant, but if for some strange reason you do not, here are some options. The enemy to wine is oxygen, the more you can keep it away from the wine, the longer the wine will taste fresh and the integrity of the wine will remain. There are a number of devices on the market today that claim to keep your bottle fresh. Probably the most common and least expensive is the "VacuVin" pump. The idea is to replace the cork with a rubber stopper and then you place the pump on top of the stopper and pump the air (which of course has oxygen) out of the bottle. It is this guy's opinion that it helps the wine remain somewhat fresh up to 48 hours. Much after that reduce it for a sauce or use it to make a stock. The next market item is called "Private Reserve". This is a mix of gasses (Nitrogen, Carbon Dioxide, and Argon) that you spray into the bottle. These gasses displace the oxygen in the bottle and create a protective blanket over the wine. After displacing the air immediately place the cork back in and store the bottle upright. The gas mixture has no aroma of its own, so it does not corrupt the wine. I have found this to also be helpful and as the VacuVin, is available at most wine shops for around $10. I also suggest you store the open bottle in the fridge to slow down the oxidation. (Remember the 20 / 20 rule I wrote about a few blogs ago) Another option is called "WineTap System" and is available at some wine shops and on line for around $100. This system uses a nitrogen cannister with a nozzle you place in the bottle and then hook up the canister. When you hook up the canister it displaces the air and then allows you to dispense the wine from the bottle using the handle. This also works for up to 24 -48 hours. The bottom line is this... for the money buy the "VacuVin" and pump your wine, place it in the fridge and drink it tomorrow!
Today's wine is the Diseno Old Vine Malbec from Argentina (Where else?) You will find this wine to have a nose of wild dark berries with a touch of chocolate and coffee. When you taste the wine you will find earth tones, dark fruit, coffee and cocoa with substantial tannins. It is a perfect wine to pair with grilled meats and hearty red sauces. It can easily over power some food so be wise. For about $9 at Binny's you can't go wrong. I Served it with the recipe below and it was a perfect match! The recipe is simple and packs a lot of flavor... enjoy!
Cheers!
J
Argentinian Chimichurri Sauce:
• 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallot or onion, minced
• 3/4 cup vegetable or olive oil
• 3 tablespoons sherry wine vinegar, or red wine vinegar
• 3 tablespoons lemon juice
Directions
Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Place the steak directly over a hot grill, and cook to medium rare. Remove the steak from the grill, let rest 5 minutes and top with the chimichuri.
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