Fun and Creative Easter Treats

Bird's nest in my front door

Easter is by far my favorite holiday- taking a very close second to Thanksgiving, of course.  I absolutely love Springtime because it is time to renew and refresh your life, your home and your soul.  Everything comes alive again: the flowers, grass and beautiful blooming trees.  And for me, nothing beats the smell of a warm, sunny spring day!  Easter comes early for us this year, and with that (hopefully) Spring.  The House Finches outside tell me that Spring is just around the corner as they sing joyfully while guarding five little bird eggs nestled inside the wreath on my front door.

Easter Flower Vase

I love hosting Easter because the food and tablescapes are as joyful as the House Finch’s singing.  Although I will not be hosting the holiday for my family this year, I will be bringing these treats in honor of Easter.  These are fun and easy to make, and the kids will have fun helping you! I hope these ideas give you inspiration to make your Easter holiday a special one for your family.

Deviled Egg Chicks

Deviled Eggs

12 large eggs

½  C. mayonnaise

2 t. mustard

¼ c. finely chopped sweet pickles

¼ c. finely chopped celery

Capers or black olives and a carrot for garnish

Prepare hardboiled eggs. Crack open and carefully cut in half.  Scoop out the yolk and mix with first 5 ingredients.  Pipe into half of the egg white and top with the other half. Garnish with capers or black olives for the eyes and a carrot slice for the beak. 

Robin's Egg Nest Treats

Robin's Egg Nest Treats

3 T. butter

4 C. miniature marshmallows

6 C. Kellogg’s Rice Krispies Cereal

Shredded coconut

Jelly beans

Melt butter in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat and add cereal- stir well until coated.  Using buttered spatula or wax paper, evenly press mixture into muffin tin(s), making an indent in the center of each.  Cool and remove from pan.  Garnish with shredded coconut tinted with green food color and jelly beans.

Peeps Cake

This photo speaks for itself.  I opted for a chocolate cake and decorated it with yellow Peeps and gum balls.  You could use any cake flavor or Peep color or a variety of colors, depending on your desired result. White frosting with white sprinkles provides additional texture.  I used a 6 inch cake pan, but a regular 8 inch pan will do. The pedestal cake plate is the perfect final touch. I can't wait to see the look on my niece and nephew's face when they see this!

My Heart, My Sauce

When I first started writing this blog, my husband told me that I could write about anything and post all the recipes I want, except for my spaghetti sauce. Coming from someone who isn’t even Italian and only knew Ragu from a jar, I found the comment particularly funny.  Truth be told, it would actually be very difficult to put it in recipe form.  The fact is, you have to learn by watching, like I did from my mother and my grandmother.  My sauce was good, very good actually, however I knew that something was missing.  Therefore I spent the past 10 years “perfecting” my sauce by gleaning tips and tricks from others which I am happy to share with you.  Shhhh….. don’t tell my husband.

 

I’ve shared a handful of recipes that are very near and dear to my heart, but none so much as my spaghetti sauce.  Sharing these tips with you is like giving you a piece of my heart. This post is a photographic documentary for my daughter, Alyssa, who is all grown up and on her own and misses “Mom’s Sauce”.

Tomatoes in the Food Mill

I start the sauce with fresh plumb tomatoes from my garden and supplement them with canned, peeled tomatoes because I’ve found that using all fresh garden tomatoes yields a thicker, sweeter sauce.  The ratio I use is half fresh and half canned tomatoes, but you might want to alter the this depending on your particular taste.  The same goes for the seasonings that you use to flavor the sauce.  Put the blanched, fresh and canned tomatoes through a food mill (or la machina, as my grandmother referred to it) to strip away the skin and seeds which tends to make the sauce bitter. This is by far, the messiest part, but well worth the effort in the end.



Perfectly Formed Meatballs

I usually prepare the meat prior to starting the sauce because I like the meat to flavor the sauce as it cooks. Typically, I put meatballs, Italian sausage and a slab of pork ribs.  The key to the perfect meatball is day old Italian bread in lieu of bread crumbs.  Coarsely ground and soaked in milk makes the perfectly textured meatball- remember to squeeze out the extra milk from the crumbs.  Add to meatball ingredients and use an ice cream scoop to form the meatballs in the same size and shape.

Saute Tomato Paste in Drippings

Saute the sausage in olive oil in a skilled until browned on all sides.  Remove from pan, add meatballs and brown in sausage drippings.  Add one small can tomato paste to the drippings in the pan and hit it with a splash of red wine.  Stir until the pan is deglazed and reserve to add to the sauce.

Start the sauce with chopped, fresh garlic (not that stuff in a jar!) in the bottom of a large pot with olive oil and a little water, which keeps the garlic from burning. Then add a whole, peeled onion with two whole cloves inserted into it.  For years, I used chopped onions, but unless you are constantly tending to the sauce by stirring it, they burn on the bottom of the pot. This method provides the flavor without the burning and the hint of clove is a nice juxtaposition to the acid in the sauce.  Add tomato paste mixture and browned meat (pork goes in raw and is cooked in the sauce).

Instead of using parsley, I use chopped celery leaves (thanks Beth!). The celery leaves provide a much smoother taste and helps to cut the acid in the sauce.  Add the chopped basil leaves toward the end to give it a fresh taste.

Sauce Simmering in a Pot

For me, making Sunday Sauce just isn’t complete without listening to Frank Sinatra or sound tracks from the Godfather, Goodfellas or the Bronx Tale.  Simmer sauce until it coats the back of a wooden spoon- turn off heat and let rest. Serve over hot pasta cooked in heavily salted water (1 large handful). Don’t forget the antipasto, fresh bread, freshly grated parmesan cheese and Italian red wine.  Buena Festa, bella fina!

Make Mine a Mini

I've decided to start out 2013 in a much smaller way- smaller priorities, smaller to-do lists, smaller expectations (ha!) and smaller portions.  I don't know how long I'll make it with the first three (that's a post all its own, and not for this blog), but smaller portions I can do.  Inspired by a recent article in the Wall Street Journal with the title same as this post (nod to Ruth Millward who brought it to my attention), I've since been contemplating that (sometimes) just a taste is enough.  Smaller plates and smaller cocktails provide the opportunity to sample a number of different things without over doing it. 

Calorie savings aside, minis are really en vogue right now.  I was at an event recently at On20 in downtown Hartford in honor of all the Top Work Places in Connecticut (kudos to my employer, Standard Builders, for making the grade for the past 6 years!) and everything served were minis: from appetizers to desserts, there was an array of minis everywhere- except for the bar. Hmmmmm..... Anyway, one of my favorites that immediately stood out was the frozen S'mores on a spoon.  The top of each one was browned by hand with a mini torch.  I had to have three to properly evaluate them.  All I can say is OMG.... Yuuuuuummmm City! 

All these minis and the newspaper article got me to think how we could adapt everyday food into something more elegant, that provides just a taste, especially if you don't want to totally abandon your New Year's resolution.  Here are some ideas that I came up with.  Feel free to adapt and use to punctuate your next gathering or to celebrate Super Bowl, Daytona 500 (I'll be there!), Valentine's Day, etc.  The key is to have fun and be creative!

Mini Pizzas
Preheat oven to 450 degrees.Coat inside cups of two muffin pans with non-stick cooking spray. Divide raw pizza dough into 12 equal pieces, form into balls and shape into 4" rounds around the inside of coated muffin cups. Invert second pan over shaped dough. Bake dough cups for 10 min., remove top pan and bake 10 min. more.  Remove from oven and fill with 1 T. sauce, 3 T. mozzarella and 1 t. of your preferred toppings.  Return to oven and bake until golden, about 8 - 10 min.  Cool in pan for 10 min. before serving.

Mini Pizzas

Be creative, there are lots of options and varieties to choose from.  Make it fun for the family by setting up a topping bar.  Don't forget to freeze leftovers- I'll bet you'll never go back to pizza rolls for after school snacks!


Mini Quiches
Preheat oven to 350 degrees. Use 3" round cookie cutters to cut out refrigerated pie crust dough and line mini muffin tins.  Fill with quiche filling of your choice and bake 15 - 20 min. until golden.  I like to make these ahead and freeze because they can be reheated later, and they're so much better than those frozen, prepared pigs in a blanket! Mini quiches are always an elegant classic for any occasion.


Mini Mac 'n Cheese Cups
2 c. uncooked elbow macaroni
1 T. butter
1 egg, beaten
1 c. milk
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded mozzarella cheese
1/2 c. seasoned dry bread crumbs
2 t. olive oil
1/2 t. salt

Mini Mac 'n Cheese Cups

Preheat oven to 350 degrees. Spray muffun tins with cooking spray.  Mix together bread crumbs, olive oil and salt- set aside.  Cook macaroni for only about 8 min. so that they are still a bit firm.  Drain.  Stir in butter and egg until coated. Stir in all but remaining ingredients except for 1/2 c. cheddar.  Spoon into prepared tins. Top with reserved cheese and bread crumbs. Bake for 30 min. until golden brown.  Allow to cool for 5 min. so that cheese sets and they hold their shape.


Mini Pies

Mini Pies

Preheat oven to 375 degrees.  Similar to the quiches, line regular size muffin tins with prepared, refrigerated pie crust, making sure to leave extra dough to crimp top crust.  Fill with pie filling of your choice (apple, blueberry, cherry) add top crust and crimp edges.  Brush with 1 egg mixed with 2 T water and dust with vanilla sugar for a special effect.  Make a variety and arrange on a pretty plate so that there is something for everyone.  I have no idea if Table Talk makes pies anymore, but these will have them beat, hands down!  Those mini pie makers make the process much faster and easier.


Mini Cupcakes and Cake Balls
Cupcakes are becoming more and more popular, so why not make minis so that you can try more than one kind?  Great idea for a baby or bridal shower or your child's next birthday party.  Mix it up with a variety of cake flavors, frosting, toppings and decorations.  P.S. how about Cake Balls?  Like the mini pie makers, there are cake ball makers everywhere.  Use a toothpick to dip into granache frosting and let set.  Or if you want an even more decadent version, mix half prepared cake mix with half prepared frosting before cooking.  Dip into white or chocolate granache and decorate when set.


Mini Cakes

Mini Chocolate Tortes

If you look around, you can find miniature spring form pans.  Last Valentine's Day, I made miniature heart-shaped Chocolate Tortes (see Feb. 2011 post: In Love with Chocolate) garnished with confectioners' sugar and raspberries.  Drizzle chocolate and/or raspberry sauce for a cute and romantic dessert.  Since you have mini spring form pans, why not make miniature cheesecakes? 




Mini Sundaes and Parfaits
Vintage ice cream sundae dishes and parfait glasses are perfect vessels for mini desserts.  Similar to the pizza topping bar, create a topping bar for ice cream sundaes.  Parfaits are coming back and are lighter now than ever.  Why not experiment with some of them?  Think of using ingredients like crushed shortbread or gingersnap cookies and lightening up puddings with whipped cream.  Don't forget to include fruit like cooked apples and carmel and fun garnishes like carmelized nuts and mini chocolate chips.

Shooters Anyone?

Bloody Mary Shooters

I attended a vodka dinner at Max's about a year ago and all that was served with the beverages were small bites called Zakuski.  I was very impressed with all of them, particularly the mini potato pancakes with salmon and dill hollandaise and Borscht Shots with braised short rib and celeriac foam.  Just how cool is that?!! It was absolutely fantastic.  No, the vodka was not Absout, but rather Russian Standard, dispensed from a beautiful, pillared and uplit ice sculpture.  Since we're on the subject of vodka...You could also put a similar twist on Bloody Mary shooters and garnish with oysters, cooked shrimp, celery, olives, bacon, lemon... put extra in a small pitcher.


Mini Cocktails
Ok, so back to my impetus for this post: the Wall Street Journal article.  Why not serve up your favorite martini or cocktail in a vintage glass?  Ever notice how much smaller they were back in the day?  Just watch one of those old classic black and white movies- those cocktail glasses were amazing.  Antique shops and eBay are excellent resources for these.  I ordered a martini last week and it was so big that I couldn't finish it.  And as the aforementioned article stated: ever have the last two sips (nod to my brother-in-law Ted here) of a martini?  Uggggghhhhh!! Serving in smaller glasses and keeping the rest of the martini in a chilled shaker is a much better option in my opinion.  While on the subject of mini cocktails, have you seen Chili's new Mini Margarita Trio? Very cool indeed..... I'm already thinking Cinco de Mayo!

My Gift to You this Holiday Season: a Signature Holiday Cocktail

When hosting a party, nothing says ‘you’re special’ like a signature cocktail.  I always try to include a little something extra in addition to the mainstream beer and wine at my gatherings.  Whether it’s the classic retro cocktails of the 60’s at my Mad Men Premier, or Martha Stewart’s homemade eggnog at my annual Holiday Cookie Swap, I try to  include something special that guests will remember long after the party is over. 

This ‘tradition’ began about 5 years ago when I started bringing a signature cocktail to our family’s Christmas celebration.  Each year, I’d surprise them with a special cocktail, made just for them.  It could be as simple as freezing a bottle of good vodka in an empty milk container filled with water and holly berries, or as elaborate as Twisted Christmas which includes a half dozen different liquors.  Hot Buttered Rum dates back as far as George Washington's time and is perfect for larger gatherings because the batter can be made in quantity ahead of time. I have fond memories of these Christmas celebrations: my father guarding the vintage punch bowl of homemade eggnog keeping cold on a table outside on my back deck (one for the guest, and one for him :), my late father-in-law enjoying more than his share of Twisted Christmas shakes at what would have been his last Christmas with us, and me and my sisters drinking iced vodka as we contemplated the best way to present the appetizers.  This year’s signature holiday cocktail is yet to be determined, although I’m thinking something sparkling might be in order…. 

The following  are some of my favorites in honor of the 2nd Anniversary of my blog- enjoy them this holiday season, and let us raise our glasses to Peace, Health and Prosperity.  Best wishes to you and yours this holiday and into the New Year!

Hot Buttered Rum

Hot Buttered Rum
1 lb. light brown sugar
1/2 lb. softened butter
2 t. cinnamon
2 t. ground nutmeg
1/2 t. allspice
2 t. vanilla

In mixing bowl, beat together butter and remaining ingredients until well combined.  Refrigerate in reusable container for up to a month, or place in freezer until ready to use.  In a preheated coffee mug, combine 2 heaping tablespoons batter with 1 1/2 oz. rum. Top with boiling water and stir to mix.

Gingerbread Martini

1 1/2 oz. vanilla vodka
1 1/2 oz. Frangelico
1 T. butterscotch schnapps
4 oz. ginger beer
Dark rum

Mix first three ingredients in shaker with ice.  Strain into glass.  Add ginger beer and a splash of dark rum.

Gingerbread Martini

Eggnog
6 eggs, separated
3/4 c. sugar
2 c. heavy cream
2 c. milk
2 c. bourbon
2 T. rum
freshly grated nutmeg

Beat egg yolks with mixer.  Gradually add 1/2 c. sugar until light and fluffy.  Beat egg whites separately until stiff peaks form, gradually adding remaining sugar.  Gently fold whites into yolk mixture.  Stir in cream and milk.  Add bourbon and rum, stir until combined. Chill, tightly covered for at least 3 hours. Stir gently before transferring to punch bowl.  Dust with freshly grated nutmeg before serving.

Twisted Christmas

Twisted Christmas

softball size vanilla ice cream
2 oz. Grand Marnier
2 oz. Creme de cocoa (white)
1 oz. Galliano
1 oz. brandy
1 oz. whiskey
eggnog

Add ice cream and 4 oz. eggnog in blender.  Add liquors and blend until frothy.

Thankful for the Ability to Provide Inspiration

This Thanksgiving season, I am thankful for inspiring others through my food blog, cooking class and radio interview.  Until recently, I didn’t realize how much what I’ve been doing as a creative outlet has inspired others.  I am truly grateful for my readers and those who continue to inspire me- and for that, I say “Thank You.”

Meg Bailey, Janet Pierce, Denise Egan, Nicole Carbone & Vin Robinson

After a year of contemplating teaching a cooking class, I finally did it.  My inspiration was all around me and at the prompting of some of the young women who work with me in my real job, I held a cooking class in my kitchen earlier this month.  With the holiday season rapidly approaching and little time to plan and prepare, I demonstrated how easy it was to prepare a simple, yet elegant meal.  Modeled around the concept of this blog, I developed an easy, seasonal menu that could be prepared within an hour.

Drizzling honey on the Baked Brie

Six women from Standard Builders learned techniques for using fresh herbs, chopping garlic and rolling out pie dough while they participated in an interactive class where all had a hand in preparing the meal.  What started out as an informal cooking class, ended up turning into a true team building exercise.  Donned in vintage aprons, my colleagues were excited about the event and interested in being inspired and learning a few time saving tips.

The perfect quick Apple Pie

We started out with the quickest and easiest Holiday Baked Brie so that the women had a little something to nibble on with the wine during class. Then we made an Apple Pie which baked while dinner was being prepared.  Coring and slicing apples takes the most time, but with a kitchen full of helpers, it took next to no time at all.  I typically make my own pie crust, but for this purpose, I used refrigerated pie down and demonstrated the quickest way to make an amazing pie.  My grandmother’s tip of using a pastry cloth was the key here, as it made the dough easy to handle and resulted in a lot less mess!  Even the more ‘experienced students’ thought this time saving tip was well worth the minimal price of admission.  

While the pie was baking, we prepared a one pot meal of Hoisin Chicken with Cranberry Rice (big nod to Ming Tsi’s One Pot Meals!).  One pot meals are great because they require minimal ingredients and preparation time, and result in the least mess.  As the chicken was simmering, we cut fresh herbs from the garden for the Roasted Butternut Squash.  I grow butternut squash in my own garden, but peeling and seeding them is time consuming.  If time is worth money to you, I suggest you get the squash already peeled and cut in the grocery store.  Once the squash is almost completely cooked, sprinkle with freshly chopped herbs which then become very aromatic and finish the dish.  The last thing we prepared was a Classic Caesar Salad.  The key is in layering the flavors- tossing with olive oil and seasoning with salt and pepper and repeating the process along with fresh lemon gives it a really fresh taste.  Homemade croutons are best, but you can find good ones in the produce section of the grocery store.

The finished meal, complete with Pinot Noir

The end result was a deliciously hot meal that not only looked good, but appealed to everyone.  In fact, Janet said that she now has her menu for Christmas Eve dinner!  

A few days after the class, I was interviewed on internet radio about my blog and the cooking class.  You can listen to the Nov. 7^th airing here: http://www.blogtalkradio.com/grandmassecrets/2012/11/08/food-for-thought#.UJml4pZv3Po.gmail.  (My segment is 30 minutes into the show).

Special thanks to my class participants for giving me the desire and confidence to continue providing inspiration to you and others to discover and embrace the cook within yourselves.

Holiday Baked Brie
1 wheel of Brie Cheese
1/2 c. chopped walnuts
1/2 c. Craisins
Honey

Place brie in a microwave safe dish, top with fruit and nuts. Drizzle with honey and heat in the microwave approx. 30 - 45 seconds until slightly melted.


Traditional Apple Pie
6 c. peeled, cored and sliced apples
1 T. lemon juice
2 T. flour
3/4 c. sugar
2 1/2 t. apple pie spice
1 T. butter
Refrigerated Pillsbury Pie Crust
1 egg slightly beaten with 2 T. water

In large bowl, mix apples, lemon juice and dry ingredients. Roll out pie crust on lightly floured surface. Line pie plate with dough and add apple mixture. Dot with butter.  Add top crust and crimp.  Bake at 350 degrees for 45 min.  Brush with egg wash and sprinkle with sugar. Bake an additional 10 - 15 min.


Roasted Butternut Squash
Butternut squash, peeled, seeded and cubed
Olive oil
Salt and pepper
chopped fresh herbs, optional

Saute squash in frying pan with oil to coat vegetables lightly. Roast on all sides, stirring occasionally.  Sprinkle with fresh herbs and season with salt and pepper when vegetables are 3/4 cooked.


Classic Caesar Salad
Romaine lettuce, chopped
3 cloves garlic, halved
1 egg, partially cooked
Olive oil
1/2 c. parmesan cheese
1 lemon
Worcestershire sauce
Croutons
salt and pepper

Season bowl (preferably wooden) with garlic halves.  Add chopped romaine and drizzle with oil.  Season with salt and pepper.  Toss.  Add lemon juice, egg and a few dashes of worcestershire.  Drizzle with more olive oil and season again.  Add cheese and croutons.

Soul Food

Everyone has a soul and everyone eats food, yet everyone feeds their souls with food differently.  This was the topic of a discussion I had recently with Omena (www.omena777.blogspot.com), friend of mine and Soul Historian.  Omena brought some very insightful observations to my dinner table which I share with you.

Relating food to love, the people express their love in one of two ways: conditionally and unconditionally.  It is conditional if you feel that you have to cook in order to keep people together.  Conditional cooks tend to use safe colors that are monochromatic and bland. However, it doesn’t matter what you cook, because all will end up having indigestion. 

Conversely, you can make soup from stones if you are cooking for the right reasons, loving without abandonment with gratitude in a nurturing way.  Unconditional cooks use a variety of everything in bright colors and spices.  However, for those that are searching, nothing ever seems good enough. (Wow- that just hit a little close to home!)

Probably the most obvious was that those who tend to overindulge are avoiding something or searching because they can never seem to get enough, while those that deprive themselves are incapable of receiving (love).

So, let’s say you/re the cook for a hypothetical feast.  Who would you invite? The manipulative mother, the eccentric aunt, the critical brother-in-law, the non-confrontational sister, the fun loving friend?  As much as people’s characteristics are different, so are their taste buds.  What do you serve with such an eclectic  group? 

Recipe for the Soulful Cook

Start with flexibility

And a sense of humor

Open your heart

Add a big dose of love

And en even bigger dose of tolerance

Discard the OCD

Sprinkle with random stardust (spices)

And serve with a smile.

What I’ve learned is that if you put energy into your cooking and do with love, you will walk out of the kitchen looking like you never did anything.  P.S. here’s another point to ponder:  What would the slogan be on your apron?  I thought about it for a minute and determined that mine would say: Kiss the Cook :)

Wine Class 101: A Candid Interview with Charles Bissell

For me, a meal is just not complete without a good glass of wine.  However, pairing various wines with meals is truly an art form.  I've been told that the old rules no longer apply now, that anything goes.  I have my preferences for sure, but not everyone has the same tastes.  For smaller, intimate dinners, I'm more likely to try something different; but for larger gatherings, I look to my good friend Charles Bissell, Owner of Charles Fine Wine in Glastonbury, CT, to help me with selections.  Passionate about both wine and food, Charles knows his craft, yet knows not to take himself too seriously.  He loves to help people understand the nuances of this ancient and mystical drink, and always greets his customers with a larger than life smile.  I'm thrilled to have the opportunity to interview him and share his insights with my readers. 

First, tell us a little about yourself and what draws you to this unique profession?

I have been in the wine business since 1980 when I moved to France after college so I could start learning about wine, winemaking, wine tasting, and vineyard work. I landed in the Burgundy region and spent a year working for 7 different families, negociants (wine shippers), and cooperatives. Whatever work was required, I helped. At a certain time of day, usually the morning, I would be educated in actual tasting and wine evaluation. The mornings were chosen because the palate is most acute at that time.Once back home I worked for a fine wine wholesale company and sold to restaurants and wine shops in Westchester New York. Not having much fun with that, I was then hired to manage a fine wine shop in West Hartford, CT. I found I really enjoyed the retail side of this business. After 2-3 years, I managed another fine wine shop in Hartford, CT. By 1988 I realized that the only way I could continue was to open my own fine wine shop, and Charles Fine Wine was introduced to the State of Connecticut.

What I enjoy the most is the interaction with a whole spectrum of folks and teaching them about wine. My customers include folks with large cellars to those who are not familiar with wine at all. I love to educate folks in a very comfortable and relaxing way, as many can be intimidated by its complexities. My goal is to customize the wine selection to the person’s needs and budget. Learning people’s palates is very important, as I can veer them into new directions still with wine styles they like.

 What should we know about understanding the basics of wine types?
The types and styles of wine are infinite. Every single person on the planet has different tastes…and even those tastes will change with time. Understanding wine types allows each individual to direct their efforts toward wines that are particularly delicious to themselves. Frequently this is done with the help of books, videos, but most importantly a good wine merchant.



Charles and me enjoying my favorite Pinot Noir



As someone unfamiliar with wine walks into a wine shop, all they can see are bottles with different labels. It is the job of the merchant to find out what style of wine the person enjoys and guide them to a selection that they would enjoy. I make sure to describe the wine so the customer knows exactly what they are going to get. No one likes surprises. I use the example of buying diamonds. Personally, I know nothing about diamonds. A good jeweler would guide me through the complexities of diamonds so I am able to make an educated decision. The same thing goes with wine.

Once someone is familiar with some of the different wine styles, then they can veer off their usual path and try new things that are similar but also different.
　
　
I'm sure you're asked this all the time- What are some things to consider when selecting a good wine at a reasonable price point?
Value is the one thing I feel is most important when I select the wines for my shop. There are thousands and thousands of wines out there and I try to find ones that express their varietal grape, and regional qualities the best.
For example, when a sales rep comes into the shop with a new wine to try, I will first look at the label and see what it is telling me. If it says "Cabernet Sauvignon" on the label and it is from California, I am already expecting certain things from this bottle. I will look at the color to see that it is deep and ruby. I’ll swirl the glass and put my nose in the glass. The aromas can speak volumes. Is it Cabernet Sauvignon I am smelling? Are the aromas rich and filling my nose with lovely black fruit smells? Are the aromas appropriate for a Cabernet Sauvignon? If "yes" I’ll move on, if "no" I pass. If I move on, I will want the flavors to match what I am smelling. Does the wine have a good richness? Does it coat the palate with ripe full flavors? Are the flavors in my mouth clean and fresh once I swallow? What feeling is left in my mouth?
After all this I decide on how much I would pay for this wine. If the price is less than my estimate, it will be a good value. If the price is more, I’d say "It’s a nice wine, but just too expensive."
Personally, I stay away from the highly advertised brands of wine. Since they are so advertised, who pays for all the advertising? The customer, of course. I’d rather pay for what’s IN the bottle than a fancy package or advertising. It’s the wine that counts.
　
　
That said, what would you would recommend, particularly now for BBQ's and moving on to the colder months?
Rather than specifying specific wines, I’ll speak of wine regions and grapes where some of the best values are coming from.
When it’s hot out and the grills are aflame, red wines can start to act funny. In the heat on the deck, reds will start to fall apart in the glass, making them less attractive. In the heat, one of my favorite wines is the dry rosÈs from Southern France. Yes, you heard me right folks…rosÈ. Bone dry, bright and crisp, these are one of the least snobby wines on the planet. Served icy cold in small cafÈ glasses, it’s amazing how fast a bottle will vaporize. And I particularly love the bright pink color.

Other areas of interest are Spain, where white wines made with the Verdejo grape make for some of the best summertime pleasure. The Loire Valley in Central France makes some of the most refreshing, crisp, and clean Sauvignon Blanc in the world. Also New Zealand, where Sauvignon Blanc frequently possesses notes of grapefruit in these bright and zesty whites.
As the weather starts to turn colder, here are some fun ideas… South America (Chile and Argentina) is one of the superstar regions for amazing values in both reds and whites. Malbec (a red grape from Argentina) can make wines comparable to California reds almost double the price. Carmenere (a red grape from Chile) can taste like Merlot on steroids, at half the price of a California Merlot. France’s Southern Rhone Valley is the home to the famous Cote du Rhone reds. Rich and spicy with notes of earth and dark fruit, these wines are great for cool weather and even those of us who like to grill year ‘round. And don’t forget Spain. The Tempranillo and "Old Vine" Grenache can be world class and inexpensive.
　
When it comes to flavors and aromas like hints of cherry, earth and chocolate, etc., where do they come from? And what is important to know about recognizing them?Being able to recognize and identify specific aromas and flavors is something that comes quickly to some folks and longer to others. These characteristics come from a combination of the grape variety, soil, and climate. When identifying them, it is a very personal matter. As I can say "I smell cherries in this wine."…you may say "No, I smell raspberries." Neither of us are wrong, as we smell what we smell. A great part of enjoying wine is in the identifying of what we actually taste. Recognizing specific aromas and flavors in a certain wine makes us understand the wine more, and personalizes the wine to each of us.
IMPORTANT NOTE…Trust and have faith in your palate. It amazes me how many times a person would ask me if the wine they were tasting was good or not.
When I give a wine class, I tell everyone to open up their minds to every aroma and flavor they have ever experienced. The good ones and the bad ones. Easier said than done. I also tell them that somewhere in the world, there is a wine that will possess that specific flavor or aroma.
Here are some interesting examples…good and bad.
Red fruits (cherry, strawberry, raspberry, currant, cranberry)
Black fruits (blackberry, black raspberry, black plum, cassis)
White fruits (Peach, pear, pineapple, apple, kiwi)
Citrus (lemon, lime, grapefruit)
Herbs (what’s in your spice cabinet?)
Earth, soil, leaves (dry and wet), mushrooms, tea, leather (even well used leather)
Woods (oak, cedar, smokey or not)
Nuts
Pencil lead
Minerals & Stones
Fabrics (cotton, wool, even wet wool)
Barnyard…yes, a barnyard on a hot day.
Burnt rubber
Tar
Wet dog (from different breeds, as they do smell different.)
Old lobster water
Wet musty basement floor
You get my drift?
　


We could go crazy about discussing wine parings.  On the extreme: white with fish/chicken and red with meat, to anything goes. Although this is no longer the rule, what is your approach to paring wine with food? I approach food/wine pairings a couple different ways. First, I will look at the style of wine I want to drink, or the style of food I want to cook. As I know one side of the pairing, I will need to match it with a similarly styled mate. If you had a delicate white fish, you wouldn’t want to clobber it with a dark heavy red, as the red wine will hide all the delicacy of the fish. Likewise, if I had a delicate fresh white wine, I wouldn’t want to slap down some super spicy ribs on the grill as that would murder the wine’s flavors.

Charles Bissell, Owner of Charles Fine Wine

Food/wine pairings need a balance.
Let’s say you were going to have a creamy chicken dish or buttery lobster. A comparable wine would be a buttery rich California Chardonnay. Makes sense. BUT…how about pairing with an opposite style? Instead of having a creamy buttery Chardonnay, you decided on a zesty Sauvignon Blanc? Think about it. You take a bite of rich food that coats the palate with buttery creamy goodness. By taking a sip of a wine of an opposite style would allow the wine to cleanse the palate with its brightness and zest leaving the palate ready for another bite of richness.
If you are planning on BBQ ribs, pulled pork, or smoked brisket, generally a hearty spicy red would work. A Rhone red, Syrah, Grenache from Spain, or Australian Shiraz would all work well.
While white meat/white wine, red meat/red wine would still more or less work…those days are over.
　
　
What would you consider a 'safe bet' when bringing wine to a friend's house for dinner?When I recommend wines that will be given as hostess gifts or simply to be opened that evening with friends, I select wines that are ready to drink with no fuss, no muss. What I mean by this is that the wine has to have the ability to be opened without the need for additional age, and can be enjoyed with no breathing. Simply open and pour. The wine also has to have some decent character to it. A light white or thin red will not make the cut. Generally these "gift" wines fall in the $10-$30 range.
For whites, a French Chardonnay, California Chardonnay, Sauvignon Blanc, Pinot Grigio (or any other Italian white), Spanish Verdejo or Viura.
For reds, Pinot Noir (not a thin one), Merlot, Shiraz, Zinfandel, Malbec, French Cotes du Rhone, Italian Chianti, Barbera or Dolcetto.
　
CT wineries are more prevalent now than ever. What are some things to consider at one of the tastings?
It almost seems like several new wineries open up in CT every year. The climate in CT (New England) is quite a bit different than that of California, Europe, or South America. One of the largest differences is simply "sun hours". Each variety of grape requires a certain amount of sun and rain each year to form quality wine grapes. While we may see Cabernet Sauvignon, Merlot, and Cabernet Franc for reds, and Chardonnay and Riesling for whites being grown in CT, other commonly known grapes are not. These grapes come from the vitis vinifera family. There are also a selection of French hybrid grape varieties such as Seyval Blanc, Vidal, and Marechal Foch. These grapes are less fragile to mildew and can ripen in the New England climate.
I encourage folks to take day trips to the various CT wineries as they are pretty to see, educational, and visits will let folks learn of new wines not commonly found.
　
What tips for storage can you give for those who do not have a wine cellar?
When storing wine, its worst enemies are temperature, light and vibration. Many folks want to store their wine at 55 degrees and 60% humidity, which is optimum. However, the need for a "wine cellar" is not always necessary.
My first question to a customer would be…"Are you buying wine to enjoy in the next 6 months?" If yes, then storage is less important. If you want to store wine for 6 months and on, then more focus on the storage would be recommended. If you are buying wine for more immediate enjoyment, then a storage closet or shelf in the basement would work just fine. (Note that wine should never be stored near a heat source.) Lay the bottles on their sides, so the corks stay moist, and you are all set.
If you want to start a collection and save some more special bottles for the future, then a particularly cool area in the basement (or even an under-counter self contained wine storage unit) may be required.
Some folks have come to me and proudly announced that they make sure that they rotate the bottles on a regular basis in their cellars. This is the darned silliest thing, as vibration is one of wines’ enemies…so simply leave your bottles at peace.
Many wines are now being bottled with screw-tops (which I love) or plastic corks. These prevent the wine from being spoiled by bad natural corks. Wine in screw-tops need not be laid on their sides.
　
Since we're in the midst of vacation season, any advice for traveling with wine?
As with storing wine, managing the temperature is key. Insulated wine carriers are the best for picnics, the beach, concerts, etc… When outdoors on a hot day, red wines should try to be in the 65-70 degree range. Whites can be in the 45 degree range.
When travelling a long distance and you want to bring 6-12 bottles or more (my kind of vacation), then a styro-foam wine shipper would work the best. They coddle the bottles safely and keep them insulated for a long time. Beware about leaving bottles of wine in a hot car, as it can harm the wine.
　
To decant, or not decant? When, why and for which wines?
There are those who debate the benefits of breathing and decanting wine, but I am a believer in it. Not all wines need decanting. Decanting the right wine offers 2 advantages to its enjoyment. First, it separates the clear wine from any sediment at the bottom of the bottle. Second, it allows the wine to breathe and aerate. Wines that are normally decanted are mature and have a deposit at the bottom of the bottle. To decant wines for breathing purposes encompasses a larger audience. Breathing wine is actually oxidizing it. Wine is cooped up in a bottle void of any oxygen. When opened it can be "closed" (not showing much aroma or flavor). By breathing the wine, oxygen starts to bring out the wine’s inner characteristics. Generally this is most effective with heavy red wines such as Cabernet Sauvignon, Bordeaux, hearty Pinot Noirs, and big Italian reds such as Barolo, Barbaresco, and Brunello.
　
　
As you know, I'm a huge Reidel glass fan... How important is the type/shape of the wine glass?
Wine glass technology has exploded over the past 15-20 years. Riedel was (and is) the leader in creating wine specific wine glasses. I am a believer that certain glasses will show off certain wines more effectively than others.
BUT, I am not necessarily a believer that the "Cabernet Sauvignon" glass cannot show off an amazing Pinot Noir, Zinfandel or Syrah. Red wines generally need a larger vessel to swirl around in so that their aromatics and character can develop. White wines generally don’t need the volume in the glass that reds do, but I’ve certainly had white wine in a "red" glass, and it was superb.
Certain wines may have a slightly higher alcohol content, so a proper glass can show it off well, and another may pronounce the alcohol too much and detract from the wine. The days of cheap Libby glasses are long gone.
With this explosion of designer wine glasses on the market, many can be found at very reasonable prices and safe in the dishwasher.
　
What are some key take always for you regarding Do's and Don'ts?
DO have fun with wine and all it has to offer.
DO respect it as an alcoholic beverage.
DON’T be a wine snob.
DON’T be swayed by price. More expensive doesn’t always mean "better".
　

Charles Fine Wine is located at 2283 Main Street, Glastonbury, CT 06033.  860.633.3322
For more information, check out his website: http://www.charlesfinewine.com/, or reach him at charles@charlesfinewine.com.