Outstanding wine at a good price. Fantastic food.
After four hours spent in vain trying to get my photo program back from its mostly dead state, I report the interesting tasting of a very nice wine from Adir Winery, their Cabernet Sauvignon varietal from 2006. We enjoyed it last night with Niki and Eli Karlen and their two kids, along with a delicious meal of baked salmon. So you say that with fish I should be drinking a white wine or at least a lighter wine that a Cabernet Sauvignon? Well, I counter, as I previously stated, that any wine can be drunk with any food. The salmon was marinated in Eli’s mother’s family recipe, here pasted with his permission:
Marinate 4 (6 ounce) salmon steaks in:
1/2 olive oil
1/4 cup lemon juice
1/4 cup soy sauce (Eli used a gluten-free Teriyaki sauce for celiac me)
1 teaspoon ground mustard
1 teaspoon grated fresh ginger
5 cloves pressed garlic
This fish was extremely flavorful, light and fluffy, done just perfectly and really went nicely with the red wine. Try it, you’ll be surprised how much you’ll like it. The Adir Cabernet was not as heavy as many others, perhaps making it particularly suited for this fish meal. If the combination of red wine and fish feels strange to you, may I suggest first trying a light Merlot before the more hearty Cabernet Sauvignon.
The wine we tasted had a rich smell of complex flavors and was gentle in the mouth, without any hint of acidity. There was a mild tannin taste, indicating that it could stay in the bottle another year or two, but not much more. It reminded me of the smells in Nurit’s parents’ cabin deep in a forest in the Berkshire Hills of Western Massachusetts. Specifically, smoke, coffee, hot doughnuts, sun warmed pine needles and funky old floorboards.
When starting to think about this post, it dawned on me that an omelet has a similarity to wine in that both are made up of complex intermingling flavors, fused together by a chemical process. On researching the history of the omelet, it seems that it, like wine, originated in this part of the world and then spread to the four corners. Wine has maintained a more uniform character over the years and over the world, as opposed to the omelet which is very different, depending on where it is being prepared. The Italian frittata, Western or Denver omelet, Egg Fu Young and my crazy combos barely resemble each other.
This week we have had an abundance of corn in the refrigerator. Locally it is now at the height of its season, so, you guessed it, the Omelet of the Week is……..Ta Dahhhh, here it comes………Corn & Cheese. Mine is, once again, spicy, but this depends on what your taste buds desire. As opposed to previous Omelets of the Week, with their various contents filling the pocket between the two layers of egg, this one has the corn mixed right in with the egg. It is an adaption of Joe Donnis’ corn pancakes, prepared by Nurit’s dad up in that Berkshire cabin many years ago. To get a light and fluffy omelet, make sure you beat the eggs very well with a wire whisk and then beat them some more before you throw in the previously steamed corn. Slice the corn off the cob and beat the corny egg mixture some more with your wire whisk. Remember that the more air bubbles you manage to get into the egg, the lighter and fluffier will be the omelet. Pour the mixture into a frying pan heated over a medium flame. Use whatever cheese you have on hand, the more flavorful the better. When the egg-corn mixture is set, evenly spread the chopped up cheese over one-half the egg. Wait about a minute and fold the side free of cheese over the cheesy side. Cook another minute until done, flipping over to the other side for a few more seconds of browning. Don’t forget that the omelet will continue cooking even after you turn off the flame under the frying pan. Bon apetite. B’Tayavon.
Happy winetasting and enjoy life to its fullest. From the israelwinetaster.