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Pati Jinich’s Matzo Ball Soup Has Kick!

As the snow flurries fell during the third (or fourth?) storm of the year just around the start of Spring, we both found ourselves craving the same warm  dish: Pati Jinich‘s Matzo Ball Soup with Mushrooms and Jalapeños.

Maybe it’s the zing of the jalapeño chilies or the nuttiness of sesame oil and grated nutmeg that make these matzo balls so tasty. Just one tablespoon of sparkling water adds the perfect plump and fluff. We found ourselves negotiating over the last matzo ball for lunch. Try this recipe for Passover, or any time of the year. Here is a link to Pati’s recipe which can also be found in her cookbook “Mexican Today.” (link) Or, cut and paste: https://patijinich.com/recipe/post_1/

Congratulations to Pati for being a 2018 James Beard Foundation Media Award Best Television Host Nominee for “Pati’s Mexican Table” (American Public Television)
Here is our radio show podcast with Pati on The Connected Table Live!  (LINK)
Or, cut and paste this link: https://www.iheart.com/podcast/209-The-Connected-Table-Live-27073513/episode/pati-jinich-and-bertha-gonzeles-nieves-27510414/

Happy Passover and Easter!  Whichever you celebrate, make it delicious

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Sipping Bordeaux Blancs

Many wine aficionados are familiar with the red wines of Bordeaux, but the region also produces exceptional white wines. One of the birthplaces of Sauvignon Blanc, Bordeaux put the art of blending on the map, creating balanced, expressive white wines, many available for under $25.

Dr. Valérie Lavigne is a specialist on aroma and the aging potential of white wines.
Dr. Valérie Lavigne is a global viticulturist and oenologist who is a specialist on aroma and the aging potential of white wines.

We sat down to taste a few Bordeaux Blancs wines with Dr. Valérie Lavigne, well-respected global consultant in viticulture and oenology. Based in Bordeaux, she is a researcher for Seguin-Moreau, affilliated with the Institute of Vine and Wine Sciences (I.S.V.V.). Her primary areas of research include: aroma science, reduction during vinification and aging of white wines, and premature aging of aromas in white and red wines. Valérie is also a consulting oenologist for about 70 crus and renowned estates in France, Spain, Italy, Greece, Portugal and South Africa. She teaches diploma level courses at the University of Bordeaux along with white wine aroma training courses for the Bordeaux CIVB.

Valérie explained different styles of Bordeaux Blanc wines as well as their aging potential, in some cases 15 years or more.

Listen to our SIPS podcast here:

What we tasted:

Château Bonnet 2017 (Entre-Deux Mers), a blend of Sauvignon Blanc (60%), Sémillon (20%) and Muscadelle (20%). This wine had very fresh tropical fruit and lemony notes. Left me craving a dozen chilled raw oysters and a light green salad with lemon vinaigrette. SRP: $16

Dourthe Le Grand Cuvée 2016, 100% Sauvignon Blanc. Zippy, zesty citrus notes make this wine super refreshing. Try with ceviche or goat cheeses. SRP: $11

Clos Floridène 2015 (Graves), a blend of Semillon (50%) Sauvignon Blanc (48%) and Muscadelle (2%). This wine combined citrus (grapefruit, lemon) and white flowers and a tad touch of toast. Tru with a light seafood pasta. Valérie noted the aging potential of this wine is about 10 years. SRP  $29

Learn more about Bordeaux wines and Bordeaux Blanc at www.Bordeaux.com 

Connected and follow #Bordeauxwines

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Meet “Mr. Spain” at Kysela Pere et Fils

 

Jen Riis, aka “Mr. Spain,” scouts wines for Kysela Pere et Fils’ Spanish wine portfolio. Based in Madrid, Jen discusses some of Spain’s most well-known wine regions like Rioja and Ribera Del Duero, as well as smaller regions he says everyone should have on their wine drinking radar, such as Alicante and Jumilla. Jen underscores the increasing popularity of Spanish Sherry and white wines from D.O. Rueda, in addition to red wines made from Mencia, Monastrell and Garnacha. www.kysela.com  The Connected Table SIPS

 

Scene from the Duero Region of Spain (Photo: Wines from Spain USA)
Scene from the Duero Region of Spain (Photo: Wines from Spain USA)

Listen here The Connected Table SIPS!

 

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Meet Champagne Jacquart Cellarmaster Floriane Eznack

For International Women’s Month in March, we’re recognizing inspirational women in wine, spirits, food and hospitality. In this post we spotlight Floriane Eznack, Cellarmaster for Champagne Jacquart.  Floriane works with a cooperative of 1800 grape growers in 60 villages and oversees blending and daily taste-testing for Jacquart’s signature Mosaïque Collection (Brut, Extra Brut, Rosé) and Blanc de Blancs, Jacquart produces a modern-style champagne dominated by the Chardonnay grape in its blends, and with longer aging- 5 to 6 years for vintage wines.   www.champagne-jacquart.com/en

Floriane Eznack