Underground Wine Line
DO YOU KNOW WHAT TIME OF YEAR IT IS ON THE WINE CALENDAR?
John Tilson • 3/31/16 
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It seems that things are always presented as seasonal. Do you think that people drink wine according to the season? I don’t know what other people do, but I do know that certain foods are seasonal and wine is just another food group. So it stands to reason that wine and food should go together based on what you eat. Right?
This makes sense to me. But, how do these comments from the netherworld of wines fit into the picture? Can you believe this? Is this the new world order?
ONLY DRINK 100 POINT WINES AND ONLY WITHOUT FOOD UNLESS THE FOOD RATES 100 POINTS
FOODS SHOULD BE RATED LIKE WINES WITH 100 POINTS FOR THE BEST
AVOID WINE AND FOOD THAT DO NOT RATE 100 POINTS
BUT NEVER FEAR. IF YOU CAN’T FIND ENOUGH 100 POINT WINES OR FOODS IN YOUR BUDGET YOU WILL HAVE THE ULTIMATE DIET
IF YOU FOLLOW THE ABOVE YOU WILL BE SMARTER, MORE FIT, AND TOTALLY IN LINE WITH THE NEW WORLD ORDER
Yikes! It is that time of year again.
The first of April!
In Vino Veritas,
John Tilson
4 comments for “DO YOU KNOW WHAT TIME OF YEAR IT IS ON THE WINE CALENDAR?”
John, thanks so much for your thoughtful and detailed response. These sound like 2 great dishes I must try.
I love your recommendation of the 2011 Boillot Clos du Mouchere with the Dungeness crab. I’ll bet the Boillot’s elegance won’t overpower the crab, but will melt with it just right.
And I have a bottle of 2010 Chablis Les Preuses from Dauvissat which might work with the Ravioli with sweet peas.
Of course, not wanting to press, but if you choose to recommend a dish or 2 with some specific new Roses you may be reviewing, I wouldn’t complain.
Cheers, Bill
Thanks Bill.
I just finished tasting and drinking the first wave of 2015 rosés. They are really delicious. We did a lot of different foods. I will mention some in my upcoming article.
In Vino Veritas,
John
Interesting. Although it is your yearly Ides of April less 14 comment, it nevertheless sparkles.
With Spring now here, I’d be interested in your thoughts on a few classic spring dishes and some very specific wine recommendations to match with them.
On occasion, some food/wine pairings I’ve enjoyed have magically enhanced both the food and the wine. Of course we don’t need a 100/100 pairing for the magic, as when I had that 1980 Volnay Bousse D’Or/Chicken with Morels in cream sauce some months back. On their own, that dish and that wine were not 100 and 100, but as a pair they achieved 100% magic together.
Cheers, Bill
Thanks Bill.
Two dishes we are enjoying now are fresh Dungeness crab. The first crabs are just now available from California. Boiled and served cold with fresh made mayonnaise and fresh cut Meyer lemon along with fresh sour dough bread and French butter on the side, this is absolutely wonderful with a nice White Burgundy.
I have really been enjoying the Boillot 2011 Clos de Mouchere with this dish. Another great springtime dish with an elegant Burgundy is homemade sweet pea ravioli. Here is the recipe:
RAVIOLI WITH SWEET PEAS AND MASCARPONE
INGREDIENTS
½ cup heavy whipping cream (3 TBS. if using frozen peas)
1 tsp. sugar
1 garlic clove, flattened
½ tsp. salt
¼ tsp. ground black pepper
1 ½ cups fresh English peas (shelled), (or 1 ¼ cups frozen petite peas)
4 TBS. mascarpone cheese
4 tsp. fresh mint, chopped
1 package wonton skins
¼ cup clarified French butter
Grated parmesan cheese
PROCEDURE
Combine cream, sugar, garlic, salt, and pepper in medium saucepan. Bring to a boil.
Add 1 cup shelled peas (1 ¼ frozen) and cook until tender, about 5 minutes (less for frozen). Cool slightly.
Transfer mixture to food processor (or bullet) and puree until smooth, scraping sides of bowl occasionally, about 3 minutes (if making ½ recipe, puree in bullet). Transfer mixture to a bowl.
Add mascarpone and half of the chopped mint.
Chill filling for at least 1 hour.
Can be made 1 day ahead, covered, and chilled.
Cut wonton skins into 2 ½ squares (second largest cutter in square set)
Place about 1 tsp. filling on wonton skin.
Brush with water around edges (if wearing latex gloves, can do with finger)
Fold into triangle. Place on sheet pan, with parchment or waxed paper.
Freeze until ready to use.
Melt butter in a large skillet, remove from heat.
Bring large pot of water to a boil.
Add remaining ½ cup peas. Cook for 2 minutes, place in a bowl of ice water. When peas are cool, drain, and pat dry. Set aside for garnish.
Add frozen raviolis, a few at a time to the gently boiling water, so as not to crowd.
Cook for about 3 minutes.
Transfer raviolis to a sheet pan, and gently blot with a paper towel to remove excess water.
Place raviolis in the skillet with melted butter, and slowly heat. If making a lot, this may need to be done in batches. Buttered raviolis can be put on a warm sheet pan and held in a low oven (180 degrees) while finishing others.
Heat peas in butter and remove to small warm dish.
Divide buttered raviolis into heated bowls, sprinkle with parmesan cheese, extra peas, and chopped mint.
Serves 10-12
Easy to make ½ recipe
Uncooked raviolis can be frozen for a few weeks in zip lock bag.
Now we are swinging into 2015 rosés. We are beginning to get our first fresh tomatoes and basil which we use to make many dishes hot and cold to accompany the rosés. Tis the season. Enjoy!
In Vino Veritas,
John