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Dear Kelly,
Although the thermometer today reads otherwise in
the DC area, spring has arrived. We have been teased
with some warm weather off and on the past few
weeks, turning my thoughts to meals prepared with
spring ingredients (baby lamb chops with roasted
asparagus, anyone?), as well as lighter wines to
match the cuisine of the season (Albarino! Vinho
Verde! Vermentino! Barbera d'Asti!)
As always, in this month's edition of Kelly's Grape
Times, we'll talk about suggestions and inspiration for
food, wine and
spirits. I recently did another live segment on DC's Fox
5 about pairing wines with Asian flavors. Though it's
quite impossible to make broad generalizations about
all Asian food, much of it uses well-flavored and
aromatic ingredients like ginger, garlic, cilantro, basil,
and hot peppers, so we'll look
at some wines that marry--rather than compete with--
these ingredients, along with suggested dishes.
Punch, that old party standby, is making a comeback,
and bartenders in DC and all over are rediscovering
how delicious it is to add a bunch of ingredients to a
bowl and ladle it out (ok, it can be a bit more involved
than that, but not too much.) Read up on a great
recipe with a cool back story that's just
the thing to serve at your spring soirees.
Finally, catch up on some of my recent articles, like
hosting a themed home wine tasting
(the perfect entertaining option for these economically
challenging times); how mixologists are using smoke
in cocktails (break out the Weber!); info about a DC
restaurant that's taking the concept of green into the
glass; and (speaking of green,) some fantastic wines
from Oregon.
Welcome new subscribers, and welcome back faithful
readers-thanks for returning each month for my wine
and spirits sips and tips. See you in April!
Cheers-
Kelly
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In the Media
Kelly's latest writings
I have been busy updating my blog,as
well as writing drinks-related articles. You can always
see the latest clips on my website, and I also post
them on my blog as they come out. Here are some
highlights:
* My very first feature article/cover story for Wine
Enthusiast gives several themes for hosting a home
wine
tasting, from "Off the Beaten Path Italy" to "Wines of
the Loire," in Flights of Fancy, Wine
Enthusiast, March
2009.
* Smoke is trailing from the backyard barbecue to the
back bar. See how clever cocktailians around the
country are using it in cool drinks in Smoke Signal, Imbibe,
March/April 2009.
* Although DC might not be as quick as Portland, San
Francisco and other markets to embrace the concept
of a "green bar," The District's Founding Farmers
takes
the "farm to table" approach one step further with a
philosophy of "farm to bar." Read about it in Red + White + Blue
= Green,
Nightclub and Bar, February 2009.
* I just love wines from Oregon, especially Pinot Gris
and Pinot Noir. Check out some of my
wine picks from the Pacific Northwest state in Ode to
Oregon, Northern Virginia Magazine, March 2009.
Read more of Kelly's writings
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Cocktail Corner
Bowled over by punch!
These days, it's all about simplicity and frugality.
Behind the bar, nowhere is this more apparent than in
a bowl of punch, that communal concoction that
doesn't require expensive ingredients or fancy
preparation methods. Traditionally, punch contained
five ingredients: spirits, citrus, sugar, water and spice,
and the drink's name legendarily comes from a Hindu
dialect for five: "paunch." , Bartenders all over the
country are grabbing crystal bowls and
cups (or in many cases foregoing that traditional
formality and using other mugs and glassware) to
whip up recipes that hail from years ago, as well as
spirited twists that employ modern ingredients and
techniques.
Recently, during research for an upcoming punch
article for DC Magazine, I was bowled over by all the
great punch recipes out there. Check out this recipe
for Roman Punch, created during Rutherford B.
Hayes' dry administration to serve to guests who
didn't want to be obvious about drinking during White
House functions. But there's no need for you to hide
your cup-so, cheers, and bottom's up!
Roman Punch
1 oz. Brandy
æ oz. Appleton Jamaican Rum
‡ oz. Luxardo Maraschino Liqueur
‡ oz. Cointreau
æ oz. Orange juice
‡ oz. Lemon juice
~1 oz. San Pellegrino mineral water
Add all ingredients to a tall glass mug filled with ice.
Garnish with orange slices, cherries or other available
fruit.
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Wine Pairings for Asian Cuisine
How to pick bottles that match the aromatic and flavorful ingredients
On March 19, I appeared live on DC's Fox 5,
discussing wines to pair with Asian flavors. Miss it?
Here
is a link to the
segment.
These are some of the wines we discussed, and
pairing suggestions for popular Asian dishes. Bon
appetit!
Spanish Albarino: Crisp and light, it can cut the
richness of coconut-based curries, and the citrus
notes match dishes with lime or lemongrass.
2007 Adegas Valminor Rias Baixas Albarino,
$19: Citrus and crisp apple aroma, good acidity, not
too lean, medium-bodied. Look for the youngest
vintage and drink it young while the fruit is fresh and
the acidity is vibrant.
* Food pairings: Coconut-lemongrass curry;
chicken dumplings; lemon peel shrimp.
Gewurztraminer: This wine means "spicy
Grape" in German. Bottles that have a bit of residual
sugar will counter any heat in curries and other spicy
dishes. The wine's aromatic nose pairs with other
aromatic Asian ingredients.
2006 Aime Gewurztraminer, Alto Adige, Italy,
$18: (Northeast Italy, in the Alps. Gewurz originates
here in the town of Tramin/Termeno). Aromatic and
full-bodied, with spicy hints of cloves, roses and
lychee.
*Food pairings: chicken curries (red, green,
Panang); Kung Pao shrimp; chicken satay; Indian
butter chicken; Tikka Masala.
Barbera d'Asti: A light and fruity red that's
typically not very tannic. Can be lightly chilled.
2006 Michele Chiarlo Barbera d'Asti "Le
Orme", $14: (Piemonte, northwest Italy).
Raspberry,
grape jam, smooth tannins.
*Food pairings: Beef and broccoli stir fry; beef
Negamaki.
***For more tips pairing wines with Thai cuisine,
consult my pairing
article on Curry Simple's website. And if you enjoy
Thai food but
haven't ever tried their curry sauces and other
products, give them a try (you can order them online.)
They are the most authentically tasting Thai curry
sauces I have ever had, and they are ready to go right
out of the bag, just add meat, fish and/or veggies.
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Kelly Magyarics Wine Consulting will make your next
event special. If you are planning a private or corporate
gathering,
whether it is a wedding shower, birthday party, get-
together with
friends, or a business promotional or employee
motivational event, consider
Kelly Magyarics Wine Consulting. Our interactive,
educational wine tastings
and classes
are a memorable and unique option for your next
gathering. Kelly
holds an Advanced Certificate in Wine and Spirits from
the WSET (Wine and Spirit Education Trust), and she
has been offering wine tastings for private and
corporate events in the DC area for over seven years.
Just
see what our clients are saying about us.
Check
out www.trywine.net
for more information, email us
at trywine@gmail.com, or call us at
703.203.9463.
Feel free to pass this along to
other wine lovers you know!
And don't forget about Kelly's other services. She is
available for freelance writing, wine list creation and
management, and wine and food pairing consultation.
Cheers, and happy sipping!
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