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White Wine From Colorado?

White Wine From Colorado?

Had any good West Elks vino lately? West Elks is an AVA (officially designated American Viticultural Area) in Delta County, Colo., high in the Rocky Mountains, about 35 miles southeast of Grand Junction. Vineyards in the region grow at an average altitude of about 6,000 feet, making them the highest in the Northern Hemisphere.

Grapes have been grown in the state since the 19th century, but the small Colorado wine industry didn't survive Prohibition. Modern winemaking there dates from the 1960s, and today Colorado boasts about 100 wineries. Some Franco-American hybrid varieties, like seyval blanc, Marechal Foch, and chambourcin, are grown, but most of the plantings are of familiar European cultivars — chardonnay, cabernet sauvignon (and franc), sauvignon blanc, syrah, and so on.

Colorado wines are difficult if not impossible to find outside their home territory, but I did come into possession recently of a bottle of the rather dauntingly named Terror Creek West Elks Garvin Mesa Dry Gewürztraminer 2009. At 6,417 feet of elevation, Terror Creek claims to be the highest-altitude commercial winery and vineyard in the world. Winemaker Joan Mathewson, who owns Terror Creek with her husband, John, learned the vintner's art in Switzerland, itself home to many high-altitude vineyards. She specializes in Alsatian-style riesling, gewürztraminer, and pinot noir (the winery also produced a chardonnay and a pinot noir–gamay noir blend).

The gewürztraminer I tasted was good stuff — crisp, clean, brightly acidic, surprisingly high in alcohol for a high-altitude wine (14.5 percent), and as dry as promised. That said, it was shy with the traditional gewürztraminer aromatics, and not as rich as good examples of its Alsatian counterparts, but it was attractive enough to make me want to sample more Colorado wines, from Terror Creek and elsewhere.


White Wine

White wine is produced by the fermentation of black or white grape pulp. White wine can be yellowish green, straw yellow or golden yellow in color.

There are many types of white wine. Some of them are - Dry white wine, Sparkling white wine, Fortified wine, Sweet white wine.

1. White wine improves heart functions and also prevents artery congestion.
2. It is rich in antioxidants which make it beneficial for the human circulatory system and it also helps in digestion process.
3. Wine helps in rejuvenating new cells in the skin. If used as face pack regularly it will provide you with youthful and glowing skin.

Wine can be used as toner for a healthy glowing skin. Wine can be sprayed in vegetables and fruits to get rid of the bacteria present in them. Wine can be used as an excellent disinfectant for cleaning the kitchen and the window glass. White wine can be used to remove the stains of red wine in carpets and clothes. Wine is used to marinate meat, this not only makes the meat more flavorful it also kills the cancer causing compounds present in the meat. White wine removes grease stains. Wine can be used to make base of homemade jelly. It is often added to pasta, risotto or any sauces.

White wines are sometimes made from black skinned grapes. The black skin is separated from the grape juice long before it goes for fermentation.
Great news for all those health conscious people, wine is completely free of fat and cholesterol.
Wine tasters can tell you how the wine tastes, from what kind of grape it was made and where was made by just smelling it.


1. Choose a white wine with high acidity and light fruit flavors

Celine Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. &ldquoUnless you&rsquore making a sweet dish, choose a low-alcohol wine with some acidity that&rsquos fresh with a little fruit on the nose.&rdquo Her two picks? Pinot grigio from Italy or sauvignon blanc from just about anywhere&mdashwith the exception of Australia or New Zealand, where fruit flavors lean toward the tropical. (Tropical chicken Marbella isn&rsquot really what you&rsquore going for, is it?) Something with citrusy notes and lots of bright acidity will liven up your dish.

Master Sommelier Devon Broglie, global beverage buyer at Whole Foods Market, agrees: &ldquoFor dishes that call for &lsquodry&rsquo white wines within the recipe, look for wines (both white and red) that are known to have crisp acidity and moderate alcohol.&rdquo He recommends avoiding richer, full-bodied wines and oak-aged wines (e.g., oaked Chardonnay) because they have a tendency to overpower the food.

If you are going for a sweet dish, try a Riesling, suggests Carlos Calderon, brand chef of North Italia. And if that sweet dish needs a little something-something to balance it out, that&rsquos when a dry Chardonnay would work&mdashjust look for one that&rsquos &ldquounoaked.&rdquo


The Best Substitutes for White Wine:

If you&rsquore looking for an alcohol-free substitute for white wine, keep scrolling. That said, if you have some vermouth hanging around from your last cocktail party, put it to use by substituting with an equal measure in any recipe that calls for ¼ cup of white wine or less (more and the booze might overwhelm the other flavors in your meal). Just be sure the vermouth you use is the dry kind, as the sweet stuff&mdashwhile a fine substitute for marsala wine&mdashis likely to change the profile of a dish that calls for a dry white.

2. White Wine Vinegar

White wine vinegar is an impressively versatile substitute that can be used to approximate almost any role played by regular white wine. If your recipe calls for just a splash of vino to deglaze a pan, add ½ tablespoon of white wine vinegar and call it a day.

For cooking that requires more significant amounts of white wine, dilute the vinegar with broth. For example, ½ cup of white wine can be replaced with 2 tablespoons of white wine vinegar, diluted with broth. If the acidity isn&rsquot coming through enough at the end, just add a squeeze of lemon&mdashit&rsquos best to air on the side of caution when it comes to vinegar.

3. Chicken Broth

If your recipe requires wine in a sauce, chicken broth is a reliable substitute. Broth will offer neither the complexity nor acidity of white wine, though, but it does boast more flavor than water and will maintain the proper ratio of liquid in your dish. For an even better result, add a tablespoon of lemon juice to ½ cup of chicken broth as a stand-in for the same amount of white wine.

4. White Grape Juice

Perhaps unsurprisingly, the unfermented form of white wine ranks among the best substitutes for the boozy stuff. The only catch is that white grape juice is far sweeter than a dry white wine and will turn your savory dinner into a dessert course unless you use it wisely. For a recipe that calls for ½ cup of dry white wine, dilute ¼ cup of white grape juice with the same amount of water, and add a teaspoon of vinegar or lemon juice for acidity, if you have either handy.

5. Apple Cider Vinegar

As mentioned earlier, you should usually proceed with caution when it comes to vinegar. but apple cider vinegar is the exception. Substitute this vinegar in equal parts for a white wine imposter that boasts acidity, subtle sweetness and complex flavor that&rsquos impressively similar to the real thing.

6. Ginger Ale

Ginger ale, with its touch of dryness and tinge of spice, is a surprising yet suitable white wine substitute. This is especially true for recipes that call for a sweet wine, in which case you can add an equal amount of ginger ale. That said, it will be far too sweet in savory dishes that benefit from a dry white unless you dilute it by half with water or broth, and add a tablespoon of lemon or vinegar.

Yep, you can still pull off dinner even if your cupboards (and mini-bar) are bare. Obviously, water won&rsquot enhance the flavor of your dish in the way that white wine&mdashor any of the other aforementioned substitutions can&mdashbut it can be used to deglaze a pan. And if you&rsquore hoping to turn out a nice sauce, it will keep your ratios in order and produce a fine product, assuming the other ingredients in the mix pack a punch.


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Lamb Ribs with Honey and Wine

Lamb chops, roasts, stews, kebabs, gyros, burgers — with these top Rafter recommended recipes, there’s no limit to what you can do with lamb.

Servings

Ready In:

PREP: 10 minutes
COOK TIME: 70 minutes
READY: 140 minutes

Lamb ribs are not the most common dinner time meal in North America. Available at Rafter W Ranch … the flavor of lamb on these bigger bones is well worth the conversation at the meat counter. With a little over 2 hours of cooking time, this recipe will wow your family and friends!

Additionally, a nice white wine will compliment this dish. You can pair the ribs with a 2016 Chateau Ste. Michelle Chardonnay from Columbia Valley. A pleasurable, food-friendly Chardonnay. It is crafted in a fresh, soft style with bright apple and sweet citrus fruit character with subtle spice and oak nuances.

Ingredients

Steps to Make It

  • 3 1/2 pounds of lamb ribs
  • 2 onions, chopped
  • 1 cup of dry white wine
  • 1/4 cup of soy sauce
  • 1/4 cup of fresh lemon juice
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 2 teaspoons of minced garlic
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper

1) Place lamb in a 9吉-inch baking dish.

2) Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour the mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

3) Preheat oven to 400 degrees F (200 degrees C).

4) Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts
Per Serving: 507 calories 36.8 g fat 10.2 g carbohydrates 25.8 g protein 112 mg cholesterol 1077 mg sodium


3 Wines to Drink with Chicken Curry

Is your chicken curry sweet? Creamy? Fiery? The answers to these questions will help you choose a wine. Here are a few directions to try.

Is your chicken curry sweet? Creamy? Fiery? The answers to these questions will help you choose a wine. Here are a few directions to try.

Off-dry whites with fiery curries: When you drink lightly sweet wines with spicy food, the wine tastes less sweet and quells the burn of the curry. Off-dry Rieslings are especially great with chile-laden coconut-milk based sauces they taste like a refreshing spritz of lime. Look for lightly sweet kabinett or spätlese styles of Rieslings from Germany or off-dry Riesligns from Oregon or Australia. Another option: If you like richly textured wines, try off-dry Chenin Blanc from places like Vouvray and Savennièrres.

Dry, rich whites with mild creamy curries: Fruity, unoaked or lightly oaked Chardonnay, like those from Australia or cooler parts of California have enough body to pair with creamier curries. If you don’t mind exceptionally floral, fragrant wines, try Gewürztraminer, which smells like rose petals and tropical fruit.

Fruity, low-tannin reds with mild tomato-based curries: The juiciness and lightly spicy flavors in Grenache from France or Spain are great with the fragrant spices in curry and have enough acidity to mesh with the tomatoes. Inexpensive New World Pinot Noir can also work well.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.


Simple White Wine Sangria

White wine sangria is light, refreshing, and an ideal drink for a hot summer day, yet this fabulous cocktail requires only a few, easy-to-find ingredients. Although there is no one recipe for sangria—there are many amazing variations—in short, you need wine, some fruit, a bubbly component such as lemon soda, club soda, or sometimes cava or prosecco, and an optional liqueur. But all is fair in the sangria game, so any additions or substitutions you can think of can also yield a flavorful beverage.

Strongly associated with Spain, sangria dates back to Roman times when drinking wine with herbs and fruits was considered safer than consuming water. Nowadays, sangria has captured the whole world's imagination, not the least because it has so many versions and additional ingredients. Nonetheless, our very simple recipe makes a wonderful no-hassle drink that is most welcome with savory and spicy appetizers—think shrimp, small tapas, patatas bravas, cheeseboards, or meatballs.

Sangrias are easy to make and even easier to drink, and each offers a unique taste adventure. White wine lovers enjoy the fresh citrus, apple, and other fruit flavors that are highlighted by the wine's zippy acidity. If you want to give this a quick tropical spin, add mango, pineapple, and kiwi into the mix, or go all berries for a pinkish hue. Choose a white wine like sauvignon blanc or pinot grigio and always use a wine you'd drink by the glass. Although fruit will mask the flavor, use a good bottle—no need to splurge—but avoid cheap wines as their bad flavors do come through and spoil the sangria experience.


How to Make // The Steps

The most difficult part of this recipe is studding the orange with cloves. Once that’s done, all it takes is a gentle simmer on the stove or in a slow cooker.

  • Stud the orange with cloves. Slice in half.
  • Add wine, sugar and orange juice to a Dutch oven, large pot, or slow cooker.
  • Add studded orange, lemon and spices.
  • Simmer on very low heat, stirring occasionally, for 20-30 minutes. If using a slow cooker, set on LOW for 2 hours.


Fish With White Wine Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 whole fish, about 6-8 lbs.
  • 1 1/2 c. white wine
  • 1 c. water
  • 2 onions, chopped
  • 1 sprig parsley, chopped
  • 1 sprig chervil or dill, chopped, or tbsp. ground
  • 1 sprig thyme, chopped or tbsp. ground
  • 2 bay leaves
  • White pepper
  • 6 oz. butter

Ingredients

  • 1 whole fish, about 6-8 lbs. shopping list
  • 1 1/2 c. white wineshopping list
  • 1 c. watershopping list
  • 2 onions, chopped shopping list
  • 1 sprig parsley, chopped shopping list
  • 1 sprig chervil or dill, chopped, or tbsp. ground shopping list
  • 1 sprig thyme, chopped or tbsp. ground shopping list
  • 2 bay leavesshopping listshopping list
  • 6 oz. buttershopping list

How to make it

  • Heat oven 350. Rub fish with butter. Place fish in baking dish. Mix wine with water. Pour over fish. Place onion, parsley (or dill) under and over fish. Add bay leaves and thyme. Top with salt, white pepper and butter. Bake 25-30 minutes or until fish flakes with fork. (Dried herbs may be used for fresh, if needed.)
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The Cook

The Rating

I wanted something light for dinner tonight, and whitefish came to mind. This was a simple, lovely preparation. I used fresh thyme and dill and did sprinkle it with a lil Old Bay before serving. From the photo, it had such a lovely golden appearance. more

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