A Few Of My Favorite Things

I apologize, dear readers, for my slackin' on the blog posts. I started a new company in January and am in the midst of helping three client companies launch products. Yikes. But a belated Christmas gift from by brother and sister-in-law, Dennis & Jan, inspired me to reflect on permutations of the corkscrew.
Of the oft debated wine related topics (screw cap vs. cork, stem or no stem glass) the search for the perfect corkscrew is a never ending journey.
My personal favorites fall into three categories: Old Faithful, Euro Picnic and High Tech.
1. Old Faithful: Yeah, I know the auger on this relic is too big for fragile corks but, dadgummit, this old pal has hardly ever had a problem performing the duties for which it was designed.
2. I call this one my "French Esprit d'Corps" knife. The French answer to the Swiss Army. Not only a corkscrew, knife, bottle opener, but the handle separates so you have a usable knife and fork set.













3. My belated high tech Christmas gift. This Oster rechargeable corkscrew works really well (it doesn't like plastic corks, but who does) and comes with a good foil cutter. You just set it atop a fine bottle of wine and push the "down" arrow. It whirls into action driving the auger into the cork, reversing direction and removing said cork. Task completed, you hit the "up" button and Mister Oster presents the cork to you like R2D2 with sommellier training. No, the foil cutter doesn't require recharging.

Do you have a favorite or really interesting corkscrew? Send me a pic and a story.

To Be or Tannat To Be. Now, That's a ?

So you'll never guess which varietal has been found to make the most healthful of all wines. I asked two wine experts on the radio show and they couldn't guess.

Wine is known to protect against strokes, diabetes and dementia, so Corder, a professor of experimental therapeutics in London, performed tests to learn why. He found that procyanidins - protective anti-oxidants that improve blood-vessel function and prevent heart disease - are what makes red wine so healthy.

Roger Corder, author of the "The Red Wine Diet," found Madiran wines from the south of France to be the most beneficial to health because they contain the highest procyanidin levels.

Madiran, btw, is the name of the region or appellation in France (in the foothills of the Pyrenees) where these wines come from and the main varietal used to make these wines is called Tannat. Although this grape was originally native to the Basque region. It is also the prominent grape of Uruguay.

Luckily for those of us on the Central Coast, great examples of these super healthy wines are made right in Paso Robles by Tablas Creek and Lone Madrone.

The 2003 Tablas Creek Vineyard Tannat is Tablas Creek's second bottling of this traditional varietal from South-West France. The Tannat grape has intense fruit, spice, and tannins that produce wines capable of long aging, and it is traditionally blended with Cabernet Sauvignon or Cabernet Franc.

When Tablas Creek imported their Châteauneuf du Pape clones, the Perrins' French nurseryman included the Tannat because he believed it would thrive in the rocky limestone soils of Paso Robles. They planted just under an acre of Tannat, and it has indeed thrived.

And Lone Madrone, by winemaker Neil Collins, has a Tannat that you cannot resist. Listen to their tasting notes: "Oh so dark in the glass with a tight complex nose. Juicy red and dark fruit in the mouth, with beautiful structure and length. This finish shows firm yet not aggressive tannins."

ID This Vineyard & Win!

Send us an email identifying which country boasts these most unusual vineyards and we'll send you a Peet's Coffee & Tea GiftCard. Send your answers to: kathy@grapevineradio.net or vine@hughes.net.

The Future of Food in '08

Would you have predicted, even two years ago, that bottled water would become a pariah and that "locavore" would become a word?

Here's some excerpts from a well done article by ELIZABETH LEE of the The Atlanta Journal-Constitution, Published on: 12/29/07

Out of choice or necessity, consumers asked more questions in 2007 about where their food was grown and manufactured.

High-profile recalls on numerous foods, a federal ban on some Chinese seafood and escalating concerns about the safety of the food supply caused many consumers to take a closer look at labels.

Friendly bacteria that promote digestive health is getting more popular.

John Spink/Staff

More and more people are questioning the environmental wisdom of bottled water.

At the same time, books like Barbara Kingsolver's bestseller "Animal, Vegetable, Miracle" helped boost the local foods movement, sending new converts to farmers markets for fresh fruits and vegetables, raw milk and pasture-raised chicken, pork and beef.

In the next year, food safety and the search for local, sustainable edibles will play major roles again. Throw in Georgia's new restaurant health code and expect an even greater focus on where food

was grown, how it was handled and what its true cost is. Here are more trends to expect on the table in 2008:

• Local and sustainable. Look for more food grown close to home in farmers' markets, supermarkets and on restaurant menus as consumer demand keeps booming (they've become "localvores").
With large institutions giving greater emphasis to local producers, the supply of farmers might grow, too.

• Celebrity chefs. Emeril's gets some competition in 2008, with high-profile restaurants coming from Jean-Georges Vongerichten (Spice Market, in Midtown), and Laurent Tourondel (BLT Steak downtown). And our local celebrities: Chef Rick, Orcutt, CA, Chef Evan Treadwell (Lido at Dolphin Bay, Pismo Beach) Also on tap: Bringing Paso back to the future, Chef Chris Kobayashi, Artisan in Paso Robles, CA.

• Food safety. Tainted pet food, salmonella-laced peanut butter, cans of chili sauce harboring the deadly bacteria that causes botulism — the list goes on for the food safety scares of 2007. With major food manufacturers, legislators and a federal scientists' panel joining the consumer advocates who have long called for tightening food safety systems, 2008 could be a year of change.

• Restaurant grades. More cities and states are passing legislation requiring restaurants to display letter and number grades on reports, which must be prominently posted near their entrances and on drive-through windows.

• Faster food. Serving a meal without cooking it will be easier than ever, with supermarkets expanding their prepared meal offerings, and more restaurants adding pickup lanes, cellphone ordering and swipe-and-go payment systems.

• Probiotics. Friendly bacteria that promote digestive health might sound like a tough sell, but they're popping up in scores of new products beyond the traditional yogurt. From Kashi Vive to Attune chocolate chip granola bars, the bacteria are colonizing all sorts of unexpected food items. Prebiotics, which contain fiber to feed the probiotic bacteria, are joining the trend in products such as Kraft's LiveActive cheeses. "Honey do you hear something moving around in the kitchen?"

• Small plates. Call them tapas or small plates, the downsized portions are still big with chefs. Tiny desserts, too.

• More nutritious food. Whether for weight loss or wellness, Americans have become more likely to pick up new products with health benefits than the indulgent best-sellers of past years. Among the top product introductions in 2007: Dannon's Activia yogurt, with probiotics. And in 2006, the Kraft South Beach line and lower-fat ice creams set the tone. For 2008, look for more products with whole grains, antioxidant-rich juices, teas and fruits and vegetables, and without as much sodium.

Nutrition labeling systems, to help consumers more easily sort out the best choice, are on the way. But with at least two competing systems in the works, expect some confusion at the store.

• Water guilt. Drinking water used to be so simple. Now bottled water is facing a backlash over the environmental toll of those billions of plastic bottles. And many restaurants aren't serving tap water except on customer request, because of the continuing drought. What's a conscious consumer to order? Judging by beverage trends, pinot noir. Yea for the Central Coast wine industry!