I was at Pindar and Duckwalk Vineyards last week visiting friends Pindar and Nicole. November is champagne time and I went on a fantastic tour with Dr. Damianos who shared some of the secrets about champagne.
Champagne is made several ways – and it’s all about the bubbles. Bubbles can be forced into wine and created on the cheap in a few days, pressure cooked so they are forced in within a couple weeks and finally, the classic Method Champenoise, which is proudly noted on bottles and is what gives fine champagne its character.
So what’s with the bubbles? Well, fine champagne has very tiny bubbles that explode with flavor on your tongue. You’ll notice when you pour fine champagne into a flute glass (hold by the stem to keep the champagne cold) the bubbles are small and linger for a long time. I’m told these bubbles will last for 6-8 hours, but I’ve never seen a full glass linger that long.
Cheap champagne on the other hand gives you big bubbles that go flat after a short time – great for popping the bubbly during big parties, but not something to drink when enjoying a good steak.
On the tour we tasted Pindar’s naturale champagne. Basically, you taste the flavor of the grapes – most champagnes add cognac in the finishing process.
A few factoids about champagne:
- Champagne doesn’t age like wine. If you got it, drink it. It should keep in the bottle a few years, but no longer.
- The year on the bottle refers to the year the grapes were picked, not the the year it was disgorged (expelling the yeast that collects during the process and putting in the cork).
- Tiny bubbles that linger = methode champenoise
- Champagne is aged 7 years or so before it gets to you.
- Best served cold, from the fridge, put in the freezer for 10 mins (don’t forget).
I’m a fan of red wine – I love the complex flavors you can taste from region to region. I’ve recently tried 2 new ones. One is Lamborghini – apparently Lamborghini has a vineyard – unknown if it’s related to the sports cars. My review of each:
The Lamborghini tasted a bit young. It was rustic with an oakey finish. Nice, but it didn’t open up much even after sitting on the table.
The South African Sebaka is a Cabernet Pinotage. Delicious from popping the cork – smooth finish throughout. I didn’t find it had the oakey flavor usually associated with cabs. Besides, I love the cheetah on the label with matching spotted cork.
2004 Lamborghini Tescone
2007 Sebaka Cabernet Pinotage
I just had homemade tostones for the first time. I thought I was buying green bananas and they ended up as green plantains (not clearly marked) – an opportunity to try cooking a new food presented itself.
Plantains are a type of banana – starchy when green, sweeter when ripe. Ripe=brown/black.
Plantains sold at the Cubano bodega around the corner
I’ve had them before and they’re delicious, but apparently there’s some tricks ‘o the trade to making the crispy and flavorful. A dear friend, whose friend is a pro, (yes that’s two degrees of separation) lent some tips.
Here’s the process:
1) Peeling green plantains is not the easiest task – make sure you’ve got mad knife skills.
2) Slice diagonally so the pieces are ovals, not circles
3) Soak for 15 mins in water. Add Adobo powder for flavor (keep the water handy).
4) Fry in vegetable oil – medium heat to soften the plantains for about 5 mins (browned slightly on each side)
5) Squish the plantains in a tostanera and throw back into water for a minute or so – take out and set aside (apparently the second water bath helps make them crispy)
6) Turn up the heat and fry the flattened plantains until crispy.
7) I used a garlic and olive oil dipping sauce.
Here’s what they look like – yum. They had the texture of french fries.
Not a fan of cooking? It’s much easier to order tostones from the nearest Dominican/Cuban/Puerto Rican restaurant you can find.
Green plantains and the finished product