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The Quick Chill: How to Quickly Chill Wine to Serve

One of the most frequently asked questions we get in our tasting room is how to age, store, and serve our wines, which can vary greatly depending on the type of wine being talked about (for a handy reference, check out our Ageability and Cellaring Chart to see just how to store and serve your favorite bottles of Castello wines). But if you’re looking for the fastest way to chill your favorite wine bottle tonight and need a quick tip on the best temp to serve it, look no further! We’ve got a few wine serving secrets that will teach you how to quickly, and properly, chill a wine bottle before serving to get the most out of every drop…

First and foremost, “Room Temperature” is normally not the correct temperature to serve your red wines! If the room your wine has been stored in is on the warmer side (above 65° F), your wine will be too warm and those beautiful fruit flavors will be masked by a stronger presence of alcohol. Conversely, your white wine stored in your refrigerator will most likely be too cold if you pop the cork right after you take it out, again masking the fruity or floral notes and structure with simply a refreshing temperature (think about that ice cold bottle of Pinot Grigio you consumed much faster than anticipated).

Here’s a good rule of thumb for how to quickly chill wines before serving when you don’t have access to a wine fridge:

♦ Red Wines: if your red wine is at room temperature and your room is warm, pop the bottle in the fridge for 15 minutes. This allows the temperature of the wine to drop just enough to reveal the beautiful layers within the bottle. For lighter bodied reds (especially Pinot Noir), it’s best to err on the cooler side, as the flavors and aromas of these wines tend to be more delicate and benefit from a slightly cooler temperature.

♦ White Wines: if your white wine is coming straight from your fridge, let it sit at room temperature for 15 minutes, bringing the temperature up just slightly so you can enjoy all of the wonderful fruits and flavors in your glass. If you’re in need of a super quick chill and forgot to put that wine bottle in the fridge in the first place, don’t panic! Wrap a wet paper towel around your room temp bottle and pop it in the freezer for 15 minutes and it will be the perfect serving temp before you know it! Just be sure to set a timer so you don’t forget about it!

Most red wines should be served between 60-65° F. Most white, rosé, and sweet wines should be served between 47-52° F. The Quick Chill is an easy trick that should help to make sure you get the most enjoyment from every sip!

Salute!

TGI Frittata: How to Make a Frittata (Italian-Style Omelet)

I was raised in a large and lively household. With 2 parents, 4 of us kids along with 1 grandparent, my mother was faced with the daunting challenge every week to procure economical yet delicious ways to feed our sometimes demanding and always hungry mob. Schedules were constantly changing, I had piano lessons and swimming, and my brothers balanced after-school jobs and sports. In the summer, Dad often worked late. This meant not only did food have to be delicious and economical, but had to be just as good and easily re-heated to accommodate our unpredictable schedules.

Sunday night pasta was a regular on our menu. Essentially leftover tidbits from the week slow-cooked in a rich tomato sauce and served over pasta, a good way to start a busy week. Soups were another yummy option and minestrone often filled the pot. Basic minestrone was a smart use of left-over roast beef with an assortment of veggies and pasta. Frittata was a popular catch-all in our house and seemed to be a Friday night staple. The saying became TGIFrittata!

Frittata is a flat Italian-style omelet that’s usually prepared in a cast-iron skillet. A Frittata can be made with an assortment of ingredients; mushrooms, broccoli, cauliflower, or zucchini. For a heartier main course preparation, ground sausage, bacon or potatoes can be included. To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients like onions, spinach, bacon, and/or potatoes, and then topped with cheese and finished in the oven.

The Castello provided the bounty for this frittata. The royal chickens supplied the organic free-range eggs. From the castle garden; zucchini, red and yellow pepper, and serrano chili peppers.

The kick of spice made the wine selection for this brunch easy—Gioia, a dry and fruity rosé of Sangiovese.

When cooked in a round skillet, frittata is traditionally sliced into wedge-shaped portions for serving. And re-heated…it was just as yummy as it was just out of the oven.

Frittata

♦ In a medium-sized bowl, using a fork, blend 4 – 6 eggs, grated Parmesan, 1/2 tsp pepper, and 1/4 tsp salt.

♦ Heat a 12-inch non-stick, oven safe saute pan over medium-high heat.

♦ Add butter to the pan and melt. Add frittata contents. Pour the egg mixture into the pan and stir with a rubber spatula.

♦ Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

♦ Sprinkle with parsley and additional grated parm.

♦ Place pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy.

Mary Davidek C. S., S.W.

Summer (Food and Wine) Ramblings

Admittedly, I have been remiss in my food and wine blogging; although I have been writing (daily), thinking (constantly says this insomniac), photographing (my nemesis, just putting it out there) all while enjoying amazing meals and drinking ridiculous wine. Ridiculous meaning copious amounts of delicious, of course. I have been taking pictures and eventually it all comes down to….just do it. The following are a few images (be kind) and I will keep it going through the season of summer ramblings.

I encourage you to email your ramblings–inspirational recipe ideas along with pictures of friends and food with Castello di Amorosa wine to foodandwine@castellodiamorosa.com

Happy summer!

Fresh  halibut fish tacos with watermelon salsa and tequila lime crema. Halibut courtesy of top angler and Napa native Tim Berg of Peninsula Processing (http://www.great-alaska-seafood.com/)

As we wait for summer’s tomato harvest this cool and refreshing Watermelon Salsa is super tasty and perfect to top any grilled white fish:

• 3 cups diced seedless watermelon
• 2 jalapeno peppers, seeded and minced
• 1/3 cup chopped cilantro, (approx. 1/2 bunch)
• 1/4 cup lime juice
• 1/4 cup minced red onion (1/2 small)
• 1/4 teaspoon salt

This was the final road trip for our 2011 Sangiovese. Paired with halibut and exotic mushroom and shallot risotto. This wine was ideal for the rich creamy risotto and earthy mushrooms.

In nearby Calistoga, Sam’s Social Club at the newly renovated Indian Springs Resort has become a popular dining spot for up-valley residents. Pictured is seared Foie Gras paired with a classic 1989 sauternes.  Next time I am bringing Il Passito Reserve Late Harvest Semillon/ Sauvignon Blanc, as Sam’s never charges a corkage fee!  Castello di Amorosa’s Il Passito is made with classic sauternes wine-making techniques. Extended French oak fermentation delivers not only an extremely age worthy wine but provides layers of complexity and unctuous mouthfeel.

Caprese salad with grilled shrimp and scallops turns a starter salad into a delicious entrée.

Because it is good to be king! King Crab Legs, yum!

And finally, enjoy your summer of food and wine ramblings with amazing friends!

Mary Davidek C. S., S.W.