A Wine-Worthy Picnic
They say that the best way to learn about wine is to drink it. If that is the case I must be well on my way to Master Sommelier certification. Okay, so I am far from a real sommelier, but I do drink wine frequently, both in my home and at the source. I can attest that the only way to develop a palate is to get the vino on it.
At my alma mater Cornell University, Wine 101 was one of the most popular, and most failed, classes. They lectured, we listened, they poured, we tasted, and then we were tested with a couple hundred multiple-choice questions--the complexity of which was more mind numbing than the wine. Noted, I passed the class (and with a fairly good average) through a diligent process of pre-test cramming at my local watering hole. You gotta taste it to know it (even if you don't swallow). And my technique of studying by drinking meant I had a far more entertaining time during the test. Then I reaped the rewards of my "studies" by passing.
Aside from taking an introductory class and generally drinking wine with dinner, one of the best ways to learn is at the winery. Almost every state you might travel to and a good number of foreign countries (I even drank a local cabernet sauvignon in China) will put you within driving distance of some wine-growing region. I like to make a point of seeking out these areas, as there is much to be learned from each.
Take Napa and Sonoma, the crème de la crème of wine countries in the USA. Here you will find beautiful tasting rooms, obscenely knowledgeable staff, and possibly even a few upturned noses.
Outside of the obvious wine countries, the tasting rooms might not be so shiny nor the roads as well paved, but there is just as much opportunity to learn a bit about the liquid in your glass. Some of the more interesting regions I have trekked to that are slightly off the regular wine country itinerary include the Finger Lakes region in upstate New York, a favorite of Cornellians and producers of some superb reislings. The Yakima Valley in Washington State is as far from wine country pretension as one can come even though it is the largest wine growing region in the state. Yet it is also where more than one tasting room attendant took a look at my California ID and wondered out loud why on earth I had come to Yakima (to taste wines in Washington's best wine growing region, of course). My brother will swear by Virginia's wine country even though the few wines I have tasted that come from these vineyards hardly inspire an urge to make the journey.
But at the end of the day the quality of wines available for tasting at these wineries may not be the point. There is still plenty to learn from mid-range wineries and other small producers and you may even be able to avoid the tasting room fees that have become ubiquitous in the winery world.
Memorial Day weekend is a perfect time for such a wine country adventure if you have yet to try one. The weather has finally turned toward the sunny side, at least in most wine growing regions. But the heat has yet to become so oppressive as to make drinking uncomfortable.
Grab a few friends, a large car and a sober driver (he or she can still taste, just be sure to make use of the spit bucket). Pick four to five wineries within easy driving distance of each other and pack a lunch for a picnic al fresco to enjoy at any winery with some tables outside and a nice view of the vineyards. With a picnic blanket and a spread of wine worthy foods, enjoy a glass of vino and toast to drinking your way to Master Sommelier.
Wine Recommendations:
White: 2004 Bucci Verdicchio
Red wine: 2003 Terabianca "Scassino" Chianti Classico.
Serves/Makes: 4
- 24 spears medium asparagus
- 1/4 pound Italian proscuitto
Bring a large pot with a few inches of water to a boil. Salt water well.
Meanwhile rinse asparagus and bend spears to break at its natural point to trim the ends.
Add asparagus to water and boil till al dente, about 3 minutes.
Meanwhile, prepare a large bowl with ice water. Transfer cooked asparagus to ice water and leave until cool. Transfer to paper towels and blot to dry.
For every three spears, wrap with one piece of proscuitto. Line up side by side on a serving platter or in a container. Once all are wrapped, drizzle generously with olive oil and give the platter a few cracks of black pepper.
Made with black pepper, kosher salt, artichoke hearts, roma tomatoes, kalamata olives, salami, feta cheese, basil, fresh oregano, olive oil
Serves/Makes: 4
- 1 can (16 ounce size) artichoke hearts, drained
- 1/2 cup kalamata olives, pitted
- 6 roma tomatoes
- 1/8 pound salami
- 3 ounces feta cheese
- 2 tablespoons chiffonade of basil
- 3 sprigs fresh oregano
- olive oil
- kosher salt
- black pepper
In a medium bowl, add artichoke hearts. Roughly chop olives and add to bowl.
Cut tomatoes in half horizontally and squeeze out seeds. Cut the halves in quarters and add to bowl. Cut pre-sliced salami rounds in quarters and add to bowl. Crumble feta and add to bowl. Add chiffonade of basil and leaves from the sprigs of oregano.
Gently toss ingredients.
Give a four count of olive oil and a healthy sprinkling of salt and pepper. Taste and adjust as necessary.
Made with baguette, olive oil, black pepper, white beans, fresh sage, garlic, kosher salt
Serves/Makes: 4
- 1 can (16 ounce size) white beans (Great Northern or cannelini)
- 1 handful fresh sage
- 1 clove garlic, peeled (more if desired)
- kosher salt
- black pepper
- 1/3 cup olive oil (more as needed)
- baguette slices
In a blender or food processor, add first three ingredients, a couple pinches of salt, and some freshly cracked pepper along with about 1/4 cup olive oil.
Blend until smooth and sage and garlic are fully incorporated. Add more olive oil until it reaches desired consistency along with enough salt and pepper to taste.
Serve with sliced baguette.
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