Try pairing all three together for a super summer sippin’ experience!

Read, Drink, Listen

7th June, 2013 by Lucy Shaw

Article Posted by:  The Drinks Business

FreshTartSteph Recipe: Morel Burgers with Ramps

Tuesday, May 28, 2013

BY STEPHANIE MEYER

Happy National Burger Day! In celebration, I present a grassfed beef/pork combo, laced with ramps and topped with buttery morels and a quick red wine pan sauce. I would have topped it with a fried egg, but given there’s an egg in the mix, I thought that was a bit over-the-top. That said, you could totally top this with a fried egg and be very, very happy. A burger this decadent is best without a bun (given that I can’t eat gluten, I always eat burgers without buns anyhow), especially topped with those glorious morels.

A word about the egg in the mix: I prefer grassfed beef burgers not just for the better treatment of the animals and the quality of the meat, but also for the bigger, beefier taste. It takes a bit of finesse to make a juicy grassfed (or bison) burger, however, even if you choose a higher fat grind. One trick, via my friend chef Scott Pampuch, is to add an egg to the raw burger, along with salt and pepper, before forming the patties. His theory is that grassfed beef fat melts out more quickly than conventional beef fat, and the egg helps hold the fat in. There’s no question that the egg results in a juicier burger, so definitely give it a try!

This burger is equal to a steak in my mind, so I asked my friend sommelier Leslee Miller of Amusée Wine for a pairing suggestion. Her awesome answer: “I’d choose St. Innocent ‘Shea Vineyard’ Pinot Noir, Yamhill-Carlson AVA, Willamette Valley, Oregon because it’s rich, yet gorgeously balanced with a bright raspberry/cherry center—an Oregon gem! Combining perfectly with the earthy notes of the mushrooms, this Pinot gives a true expression of Willamette Valley’s terroir. Textured with soft baking spices, yet full with complex flavors of marionberry fruit, rose petal, dried herbs and plum, St. Innocent’s ‘Shea Vineyard’ Pinot Noir’s velvety tannins are weighty enough to pair to the combined meats of the burger, yet snuggle in next to the ramps and morels perfectly. Fabulous through to the last bite. Price: $45.”

If you are motivated enough to conjure frites to serve alongside, they would be incredible swiped through that pan sauce. But honestly, this burger can stand alone, which allows the morels to really shine. Despite the fact that it’s National Burger Day, it is more importantly morel season—holy—so indulge while you can. Mmmmmmorels please!

Morel Burgers with Ramps
Makes 4 burgers

Note: I added pork to the mix, although you could certainly go all beef. If you can’t put your hands on ramps, substitute scallions.

1/2 lb. grassfed beef (I choose the higher fat 85% grind)
1/2 lb. high-quality ground pork (hit the farmers market or buy beautiful ground pork from Little Foot Farm)
1 large, organic egg
4 ramps, trimmed, minced, divided
sea salt
freshly ground black pepper
3 Tbsp. butter
1/4 lb. (or more!) or morel mushrooms, halved (I always halve morels to check for critters)
1/2 c. red wine (the same wine you plan to drink with the burger!)

Put beef, pork, egg, half of the minced ramps, 1 teaspoon of salt, and several grinds of black pepper in a large bowl. Mix gently with your hands until egg and seasonings are just incorporated. Gently form four patties (do not overpack or the burgers will be tough).

Heat a large cast iron skillet over medium-high heat. Add 1 Tbsp. of butter to the pan and when hot, add the burgers. Fry for 3 minutes, then flip and fry for 3 more minutes for medium (pink in the middle) burgers. Remove burgers to a plate and set aside to rest.

Return pan to heat, turn heat to medium, and add remaining 2 Tbsp. butter to the pan. When the butter is melted, add the morels to the pan. Saute the morels for 2 minutes on each side. Spoon the morels over the burgers.

Return the pan to heat and add the remaining minced ramps. Saute for 2 minutes, then add the wine to the pan, stirring up the browned meat juices and butter. The wine will bubble vigorously when it hits the hot pan. Stir for a minute or two, just until wine is reduced and glazey. Remove from heat and season with salt. Spoon sauce over the burgers and morels, top with a few grinds of black pepper, and serve immediately.

In my most recent column with Artful Living Magazine, I share tips on how to store, show off and share your wine collection.  Amusée’s cellar building partner, Foxwood Cellars, and I come together to show you some fabulous examples of transitions from closet to cellar in this informative piece.

(Page 202-203)

Fred and Jamie Peterson, who over the years have become more than ‘wine pals’ in the industry and now more like family, are part of a leading group of California producers that throw a small batch of their handmade juice into box.  From Zinfandel, Sauvignon Blanc, Shiraz to Rosé – the father/son winemaking duo pushes the envelope yearly with their savvy marketing and delicious vino packaged into creative new designs and blends.

If you haven’t had a chance to stock your fridge with some delicious Box Selections for the season, here’s a few goodies to look over from Peterson Winery!

3L Bag in Box Wines Currently Available in Limited Quantities

2011 Old School Zinfandel, Dry Creek Valley Our extremely popular, extremely value priced, “easy-drinking, less thinking” Zin has been a hit the last few years, selling  The juicy dark fruit, make for a “go-to” wine. Something to go to after work, when friends arrive, when dinner is served, when packing for the weekend get-away, or whenever. 3L Bag in Box price: $72 Club price: $57.60 150 bag in boxes produced (50 cases) Buy it Now! 2012 Sauvignon Blanc Timber Crest Farms   Our Sauvignon Blanc is from the Timber Crest Farms vineyard right across the road from our winery location on Dry Creek Road. Rich layers of lemongrass, smoky oak and tropical fruit with a touch of floral round out the tempting aromas. Clean and crisp, yet layered, our Sauvignon Blanc is a white wine that even red wine lovers will enjoy. 3L Bag in Box Price: $72 Club Price: $57.60 75 bag in boxes produced (25 cases)   Buy It Now! 2012 Donna Bella Rosé   Tollini Vineyard 50% Grenache 25% Carignane 25% Petite Sirah Refreshing, crisp, and floral, this classic pink wine is perfect for summertime gatherings, whether poolside or canoeing down a river. Cofermenting Grenache, Carignane, and Petite Sirah cold and slow in stainless steel helps create a lovely wine perfect for warmer weather and lighter fare. 3L Bag in Box price: $64 Club Price: $51.20 75 bag in boxes produced (25 cases) Buy It Now! 2012 “Big Pink” Rosé Bradford Mountain  Estate Vineyard   50% Grenache 25% Zinfandel 25% Petite Sirah A complex blend from the Estate Bradford Mountain Vineyard that shows the intensity of the site while maintaining the light hearted quality a Rose should have. Red fruits, minerality, and lively acidity define this unique wine. 3L Bag in Box price: $80  Club price: $64 69 bag in boxes produced (23 cases) Buy it Now! 2011 Zero Manipulation Carignan, Grenache Syrah Blend Tollini Vineyard   Zero is a Rhone-style blend, built on the strong structure of old-vine Carignane, with percentages of other varietals. It’s easy-to-drink with clean vibrant fruit aromas and flavors, and has just enough structure to make it interesting without needing cellar aging. When you want a great glass of wine, think Zero Manipulation. 3L Bag in Box Price: $60 Club Price: $48 144 bag in boxes produced (48 cases)   Buy It Now! 2010 Shinbone Shiraz/Cab Blend Dry Creek Valley Our homage to the Shiraz/Cab blends from the land Down Under. Lovely fruit aromas of strawberry, mixed dark berries and plum join with hints of toasty oak, anise and earth notes. The creamy core holds rich vanilla and plum flavors wrapped with threads of smoked meat, licorice and tar. Nicely balanced with a smooth texture and easy to sip, this unique blend pairs well with your favorite everyday meals-grilled steaks, mac & cheese, pizza, burgers and more. 3L Bag in Box price: $80 Club price: $64 150 bag in boxes produced (50 cases) Buy it Now!

Remember, Boxed Wine is no longer Franzia!  Many high end wineries are experimenting with the containers for ease of packaging and a way to get more wine on your shelf in a smaller space.  At the same time, caring for your BAG IN A BOX takes a teensy bit of work to maintain its fresh taste.  The Petersons shared a fabulous link that speaks to the care of your Boxed Wine – did you know storing your wine improperly will spoil the juice inside?  

If you’re looking to branch out and check out a few more International selections from the box, my pals at Solo Vino, Selby Ave, St Paul and Elevated BWS, 41st & Hiawatha, Minneapolis both carry a plethora of terrific box wines.  Check em out!

Cheers & Happy Sippin’

Champagne can

‘Help Improve Memory’

New research has suggested that three glasses of Champagne a week can help to improve your memory.

Scientists at Reading University say that a regular dose of bubbles can help in the fight against brain disorders such as Alzheimer’s and dementia.

Jeremy Spencer, a biochemistry professor who led the research, said: “Dementia probably starts in the 40s and goes on to the 80s. It is a gradual decline and so the earlier people take these beneficial compounds in champagne, the better.”

Professor Spencer’s team said that the compound phenolic acid is what can boost memories. Phenolic acid is found in the black grapes, Pinot Noir and Pinot Meunier, both of which are used in the production of Champagne.

The professor told the Mail on Sunday that the research team had put Champagne into the food for rats every day for six weeks. The rats then ran in a maze to find a treat, with the test repeated after five minutes to see if the rats remembered where to go.

The rats that had no Champagne had a 50% success rate, but this went up to 70% in the rats that had Champagne in their diet.

Professor Spencer now hopes to take a trial to humans, with around 60 pensioners being asked to drink Champagne for three years. It’s hard to imagine there will be a shortage of volunteers for this trial.

Spencer told the Mail on Sunday: “The results were dramatic. After rats consumed champagne regularly, there was a 200 per cent increase of proteins important for determining effective memory.

“This occurred in rats after just six weeks. We think it would take about three years in humans.

“This research is exciting because it illustrates for the first time that moderate consumption of champagne has the potential to influence cognitive functioning such as memory.”

A spokesman for the Alzheimer’s Society told the newspaper: “This is an interesting study, especially for those who enjoy a glass of bubbly. However, people should not start celebrating just yet. This is the first time a link between champagne and dementia risk reduction has been found. A lot more research is needed.”

This research is the latest in a long line of possible alcohol-related health benefits, including battling lung cancer, lowering cholesterol and helping with arthritis.

Source:  7th May, 2013 by Andy Young – “The Drinks Business”

]]> http://www.amuseewine.com/blog/another-reason-to-drink-bubbles/feed/ 0 http://www.amuseewine.com/blog/wine-tasting-not-to-dos/ http://www.amuseewine.com/blog/wine-tasting-not-to-dos/#comments Thu, 09 May 2013 14:43:18 +0000 Leslee http://www.amuseewine.com/blog/?p=3434

A great article by my friend, Bill Ward of the Star Tribune as to the ‘Do Not Do’s’ at your Next Wine Tasting Event

A not-to-do list for wine tastings

• Article by: BILL WARD
• Star Tribune
• May 8, 2013 – 2:36 PM

Not to put too fine a point on it — or encourage excess — but by far the best way to learn about wine is to drink it. And to drink a lot of it.

But not all at one sitting, of course. On the other hand, you can sample a good bit of it at one “standing,” especially if you’re willing and able to spit as you go.

The Twin Cities area has several public tastings every year, and one of the largest unfolds Friday at the Depot in Minneapolis.

In addition, retail outlets seem to have ramped up the number of sampling tables, especially on Fridays and Saturdays, when a savvy consumer basically could use these stops for their happy-hour imbibing before going out to dinner.

But all too often at these pouring events, Minnesota Nice takes a vacation. So here’s a not-to-do-list for public tastings, especially the big ones:

• Don’t wear too much perfume or cologne — and preferably not any. Others will want to sniff the wines, and every glass will smell the same if there’s fragrance in the air.

• Don’t hit on the person pouring the wine. They’re working, and they’re more interested in selling you their wine(s) than in getting your phone number.

• Don’t hesitate to spit (preferably into the bucket). The intent should be to sample a little bit of a lot of wines, not a lot of a few wines. With that in mind:

• Be satisfied with however much is poured. It’s also much more interesting and often more enlightening to sniff a wine when there’s only a small amount in the glass. And don’t be afraid to stick your schnozz deep into the glass to check out the aroma.

• That said, don’t strive to come up with descriptors. Even if you think you’re getting pencil shavings on the nose or kaffir lime on the palate, that’s a parlor game. What’s more important is the texture, the balance, the focus — and most of all, the tastiness — of the wine.

• Don’t have your glass attached to something around your neck. Even George Clooney and Anne Hathaway would look dorky wearing one of those “necklaces.” Plus residue inevitably will slosh onto your shirt. (We klutzes try to remember to wear a red shirt to tastings.)

• Don’t get schnockered. Mix in some water and food early and often. This is not about getting your money’s worth of wine; the experience is part of what you’re paying for, too.

• Don’t finish a pour unless you’re enjoying the wine. If you don’t like the wine, or even sorta-kinda don’t like it, dump it. Ignore the price, no matter how alluring it might be. If you’re not sure if you like it, the wine is worth exactly $0 to you. This is where Minnesota Nice can rear its sweet head at the wrong time, although making a “yuck, what stinks?” face is not advised.

• Don’t just talk; listen. And not just to the pourer but to other attendees. No matter how much you know (or think you know) about malolactic fermentation or native yeasts, there’s plenty to be learned. We’re all on a journey here.

• Don’t automatically start with lighter wines and move up to the “bigger” stuff. Consider reversing that course, trying out some full-bodied stuff and then gravitating toward more sprightly wines that can enliven your palate. This also allows you the option of finishing with Champagne.

Take heed, please

That plays right into my strongest piece of advice, which I consider almost as important as all the previous ones put together:

Always, always, always be aware and considerate of the people around you. Don’t ever hold court or monopolize the pourer’s time when there are people all around you waiting to get some wine. (This is made easier if you’re working your way quickly around the room, a certain regional or varietal at a time.)

So please, pay attention. It the tasteful thing to do.

March 27th, 2013

Must Love Bubbles! Enjoy a fabulous night out, paired to one of life’s greatest pleasures, Champagne. Sommelier Leslee Miller of Amusée leads you through discussion of one of France’s most famous wine regions and history of exquisite Champagne house, Veuve Clicquot.

Indulge in a wide range of Veuve’s finests bubbles as Urban Eatery’s Executive Chef, Josh Voge, pampers the palate further with four hand-crafted courses paired to these excpetional wines. Certainly, an event you don’t want to miss!

Dinner Location:  Urban Eatery ~ 2730 West Lake Street, Minneapolis

Dinner & Champagne only $69 per person!  Call 612.920.5000 to make reservations today!

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