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+-- Thread: Chef Jose Andres & Virginia Wnes (/showthread.php?tid=164804)
Chef Jose Andres & Virginia Wnes - cjs - 09-24-2014
Great article -
Virginia Wines
And, why didn't I think of this when we had oodles of grape vines??
"Out in the vineyards after the tasting, Andrés launched into an impromptu lesson about cooking with grape shoots: “The first time I ate them was in Ribera del Duero, in Spain. We made a salad. Or you make a scramble with eggs and ramps. See, you peel the shoot like this.” As we munched the raw shoots (sort of like very young asparagus, with a lemony tang),..."
I sure like him.
Re: Chef Jose Andres & Virginia Wnes - foodfiend - 09-24-2014
Jose Andreas has a show called "Made In Spain" on PBS. I really enjoyed it, but one day *poof* it was gone from my local affiliate.
I hope that I don't offend anyone, but for heavens' sake-- they have a Martha Stewart cooking show and cancelled Jose Andreas' show... yeesh...
Re: Chef Jose Andres & Virginia Wnes - cjs - 09-25-2014
My sentiments exactly!!
Re: Chef Jose Andres & Virginia Wnes - Lorraine - 09-25-2014
I miss his show. What a great article. Jean, Barboursville is only 1/2 hr from us.
Re: Chef Jose Andres & Virginia Wnes - cjs - 09-26-2014
Aha!
Re: Chef Jose Andres & Virginia Wnes - Lorraine - 09-26-2014
Here you go, Jean. Many of the wineries are less than an hour away from us.
http://www.monticellowinetrail.org
http://theappellationtrail.com/
Re: Chef Jose Andres & Virginia Wnes - BarbaraS - 09-26-2014
Yeah, I regret not picking up any of the local wines.
ETA: But hey! I do have a bottle of Cardinal Point Vineyard Cabernet Franc 2006 that we picked up coming back from Oak Ridge, TN from seeing my niece rowing in the School Boy Rowing National Champs (SRAA now)from the high school where I started the Girl's team in '76.
We stayed outside of the Shenandoah Valley for the night at a restaurant that featured these wines. They're part of the Monticello Wine Trail.
So it was bottled in 2006. We each had a glass at dinner and bought a bottle. As I recall it had a bit more tannins that I would like. So when should I uncork this baby? This is what I do not know about wines.
Barbara
Re: Chef Jose Andres & Virginia Wnes - foodfiend - 09-26-2014
Barbara, you should email the winery and ask them this question. So much depends on the quality of the grapes and the kind of wine (I've never had a cabernet franc) when it comes to cellaring.
Re: Chef Jose Andres & Virginia Wnes - cjs - 09-27-2014
Thanks Lorraine - these are added to my 'little black book'
Vicci's idea is a good one - I'm thinking they'll say not to keep a cab franc much longer. If you're not sure what to serve it with, that is another good question for them.
I like cab franc with most meats and salmon, and strong cheeses, a charcuterie platter would be great.
Re: Chef Jose Andres & Virginia Wnes - foodfiend - 09-27-2014
charcuterie
I didn't know what that word meant until yesterday! I guess that, since we don't eat red meat, I didn't need to... but a friend was making a chicken gizzard confit and was going to use it in her charcuterie. So I looked it up, and now here it is again!