cork'd tasting: herdade do esporao

Last night's Cork'd Tasting held at the très chic Apiary in the East Village featured Portuguese wines from Herdade do Esporao. The oh so charming winemaker, David Baverstock (incidentally an Australian native with dual citizenship), was on hand and sipping alongside us too. Portugal has been on the radar as of late for producing some serious wines at seriously value-driven price points, making it a wildly attractive region to this frugal wine lover. And wouldn't you know, the wine that flushed my cheeks and flipped me on like a light switch was the 2009 Herdade do Esporao Monte Velho. And it rolls in at around $8 retail. You're looking at my new House White.

"90/100 serious concentration of peach followed up by lemon meringue. hints of vanilla and white flowers are popping up too. absolutely gorgeous nose. no joke, i'm head over heels in love with this nose. in the mouth, i'm floored by the acidity. lemons and limes with a stone component which is interesting. this should come home with me."

Winemaker David Baverstock

The other wines we tasted our way through:
2008 Herdade do Esporao Vinha da Defesa white
2008 Esporao Reserva white
2009 Herdade do Esporao Monte Velho red
2008 Herdade do Esporao Vinha da Defesa
2007 Esporao Reserva Red

Herdade do Esporao wines can be found at the following downtown NYC wine shops: Pop the Cork, Chelsea Wine Country, and Sea Grape Wine Shop.

weekend dinner fiesta

Image courtesy of Macy's

After the Cork'd Tasting on Monday night, I found myself in a cab flanked by two gents. Go, Kiira! One, an Arizona-native new to New York City, asked where he could find really good Mexican. The other, a Cape Codder, immediately exclaimed, "Dos Caminos!" To which, this Connecticut-raised girl responded, "It doesn't exist in Manhattan. Gotta go to the Red Hook ball fields." I then started to back peddle a bit as I reminisced about the fish tacos I had from Dos Caminos (which, by the way, are quite good), but eventually came to the decision that if you want a really good Mexican food experience, and a trip to Brooklyn isn't in your cards, you're going to have to pony up and do it yourself. And this weekend? You're throwing down a Mexican Fiesta.

The lack of fresh, authentic Mexican in New York City is a doggone mystery to me. For a cuisine so seemingly approachable, I can't understand how many places are serving up mediocre at best fish tacos. A piece of fish on a soft taco with shredded cabbage and avocado should always taste good. Because how could it not? Sadly, that's not always the case. But by making it yourself, well, your odds of success just increased infinitely.

shrimp ceviche with coconut milk, chile, and cilantro

watermelon-basil margarita

or: 2007 Chateau St. Michelle Eroica Riesling

grilled swordfish soft tacos with avocado, shredded cabbage, chipotle-lime aioli

peach salad with queso fresco

mexican street corn

2005 Clean Slate Riesling

dulce de leche flan

2005 Leonard Kreusch Beerenaulese

As for the wine pairings, Nathan Scherotter of Cork'd thoughtfully suggests the following:

"As a preface to the recommendations, we feel that Riesling, in general, is a great pair with all types of Mexican food. It compliments the flavors and combats the spices, making it a solid option. For the appetizer: 2007 Chateau St. Michelle Eroica Riesling. There has always been a lot of hype about this wine, but it's one of my favorites. Awesome lush, green apple and acidity make it a great way to start off the night. It will also work off of the lime and cilantro beautifully. For the main: 2005 Clean Slate Riesling. Our reviewers have loved this wine. It is a good change from the previous one--more of a mineral taste and very crisp and clean with some pear and peach action in there. I think this will really enhance the chipotle and peach flavors while not overpowering the fish. For dessert: Now let's get into some Late Harvest Riesling. The 2005 Leonard Kreusch Beerenaulese consists of apricot, honey, and pear with the needed acidity to match the texture of the flan. The flavors of the wine and dessert will go really well together."

And as always, if wine isn't your cup of horchata, feel free to throw a couple Coronas and Dos Equis in the cooler. They'll hold up just fine with this spread.

Now, andele! Start squeezing those limes. You're going to need a lot of them.

Shrimp Ceviche with Coconut Milk, Chile, and Cilantro

Adapted from a Tyler Florence Recipe, Serves 8

1-1/2 lbs. extra-large or jumbo shrimp, peeled

1-1/2 cups unsweetened coconut milk

1/2 cup fresh squeezed lime juice

3/4 cup finely diced red onion

2 cloves of garlic, grated

1 (or 2) serrano chiles, thinly sliced

1/2 bunch of cilantro, chopped

salt to taste

Bring a large pot of water to boil for the shrimp and add in a generous handful of salt. Add in the shrimp and allow to cook for 2 to 3 minutes, just until pink. Immediately transfer them to an ice bath to cool.

Drain the shrimp, pat dry, and cut into 1-inch size pieces. In a large bowl, combine the coconut milk, lime juice, onion, garlic, chiles, and cilantro and season with salt. Add in the shrimp and allow them to marinate, refrigerated, for about 1/2 hour.

Serve in martini glasses.

For the grilled swordfish soft tacos, I'd recommend picking up 4 or 5 swordfish steaks (to serve 6) and marinate them in fresh lime juice, fresh orange juice, fresh oregano, and garlic for an hour...no longer. Grill the steaks, about 4 minutes a side then transfer to a platter and cut into chunks for easy taco building. Whip up some chipotle-lime aioli by combining mayo with some chipotle in adobo, lime zest, and juice. Shred some green cabbage and slice some avocado. Tacos are ready for the table.

The peach salad could not be easier. Slice up some perfectly ripe (I prefer slightly under ripe) peaches, thinly sliced some red onion, add them to a bowl with a handful of baby arugula. Squeeze some fresh lime juice on top, a drizzle of olive oil, and toss. Crumble some queso fresco on top and serve.


(Watermelon-Basil Margarita, Mexican street corn, and dulce de leche flan recipes are linked above in the menu)

sip on this: the leland palmer

Photo Courtesy of Bon Appetit

Little known fact: I didn't know what a huge Arnold Palmer fan I was until very recently. Totally ridiculous, I know. How that managed to steer clear of my radar is beyond me. Because honestly, what's better to quench your thirst on an unbearably hot Summer day than an ice cold half lemonade-half iced tea concoction with a little fresh mint tossed in? Not a whole lot. Which is why this cocktail immediately caught my eye while flipping through this month's issue of Bon Appetit: The Leland Palmer. A grown-up version of an Arnold Palmer with jasmine tea, gin, grapefruit juice and the real kicker, limoncello (which I plan on making at home very soon so stay tuned for that). So go throw on some seersucker, pastel, and pearls, set up the croquet, and whip up a pitcher of Leland Palmers for some friends this weekend. It's the proper thing to do.

Leland Palmer Recipe

cork'd tasting: de martino wines of chile

What's better than sprucing up your Monday night than with a Cork'd Tasting of De Martino Wines of Chile...?

2008 De Martino Legado Reserva Chardonnay

2008 De Martino Organico Cabernet Sauvignon - Malbec

2008 De Martino Legado Reserva Syrah

2007 De Martino Legado Reserva Cabernet Sauvignon

2006 De Martino Las Cruces Old Bush Vines

Popping Prosecco on the rooftop with friends, new and old, afterwards.

It never ceases to amaze me how conceptually cool these Cork'd tastings are and the people you meet by attending them. In an admittedly generational way (you know, the generation of Facebook, Twitter, and all other forms of social media which make nearly everyone accessible), a Cork'd tasting is like bagging a seat at the cool table in the cafeteria. Only this time, alcohol's allowed and it's more than okay--heck, it's encouraged--to be wildly different from the person sitting across from you. So you cheers and you swirl and you review and you shake hands and you talk and you are so thankful for the crazy cool opportunities and people social media can introduce you to.

And then? You pop some bubbly and brush up on your French and relish in the beauty of a perfectly temperate New York City night.

mussels worth flexing

Mussels with red curry, cream, fava beans, and cilantro. My oh freaking my.

I won.

If that isn't the image of angelic perfection, then I don't know what is.

The mussels pictured above at Solé were such an unexpected, flirtatiously spicy pleasure that I think I've since said out loud, at least three, four, or five times, "So, those mussels were like really good." So good in fact, they're begging to be recreated. As I've said before, mussels are an easy and surprisingly economical way to impress a dinner guest. And while there's absolutely nothing wrong with the classic preparation with garlic and white wine, I'm going to take a nod from the bowl above and go with a Thai rendition. Serve it up alongside a cold glass of dry riesling (I love the Bonny Doon Pacific Rim Dry Riesling) and plenty of crusty bread for dipping and you'll be just like me; repeating the same phrase over, and over, and over again.

Mussels with Coconut Red Curry

Serves 2

2 lbs. mussels, scrubbed and debearded

2 Tbsp. butter

1 Tbsp. grated garlic

1 Tbsp. grated ginger

1 can unsweetened coconut milk

1/2 Tbsp. red curry paste

1/2 tsp. salt

chopped cilantro to garnish

In a large pot, melt the butter over medium-high heat. Add the garlic and the ginger and saute for no longer than a minute. Add in the coconut milk, red curry paste, and salt and stir to combine. Allow to simmer for a few minutes (~3). Add the mussels into the pot and then cover. Allow the mussels to cook for five minutes (discard any that don't open) and then remove from heat. Add in plenty of chopped fresh cilantro and transfer into bowls for serving.

monday meal planning

By now, I'm sure you're more than aware of two things: I love salads in all incarnations and I love Terroir. Put these two together and you end up with their smoked chickpea and calamari salad which I have yet to not order every single time I've ever been to either location. I'd feel all weird inside knowing I wasn't going to get to have it. It's become one of the many driving factors which all too often convince me that I need to visit at least once a week. A brief scanning of my credit card statement recently solidified this for me. It was funny for a second seeing the word "Terroir" so many times. And then, very quickly, it became not-so-funny.

I've since taken a nearly two week break. Don't worry. That will change this week.

Back to salads. And particularly that smoked chickpea and calamari one. This is a salad I've had in my notes to post for you all since the first time I had it, back in October of last year. Don't ask why it's taken so long to put up. I have no answer. But this particular Monday felt like the right time to do it.

I'm going to leave the calamari out but feel free to add some tuna (which is what I'll be doing) or leaving it completely vegetarian. The smokiness in this salad is what makes it otherworldly so I'm suggesting you use some smoked Spanish paprika but I'm fairly confident Terroir is sneaking in some liquid smoke in theirs. So I'll leave that decision up to you. Either way, this salad will not disappoint. It's actually impossible.

Smoked Chickpea Salad

1 can of chickpeas, rinsed (I pinch off the skin on each one, personal preference)

1/2 small red onion, finely chopped
1 or 2 ribs of celery, finely chopped

1 large clove of garlic, grated or finely chopped

1/4 cup pitted nicoise olives

1/4 cup chopped flat leaf parsley

1/2 tsp (or to taste) red pepper flakes

1/4 tsp. smoked paprika
1 lemon, zest from half, juice from whole

2 Tbsp. extra virgin olive oil

salt and pepper to taste

Combine all ingredients in a bowl. Toss well and taste for seasoning.

Pack a tupperwear of this for lunch or serve alongside virtually anything for dinner. A piece of grilled fish or chicken, or a simple panini or quesadilla. This pretty much goes with anything.

And while we're talking about grilled fish, I'm thinking a piece of grilled, super rare tuna (sorry, I realize that's P.I. but you can go swordfish) with a mango salsa would do wonders for anyone's mood this week.

Mango Salsa

1 or 2 mangoes, peeled and chopped into 1/2 inch chunks

1/2 small red onion, finely chopped

1/2 jalapeno, de-seeded and finely chopped (or whole, depending on your tolerance)

a couple handfuls of chopped fresh cilantro

1 lime, juiced

salt and pepper to taste

Combine all ingredients in a bowl. Taste for seasoning. Serve alongside a grilled piece of tuna or swordfish.

THE LIST

celery

red onion (2 small)

flat leaf parsley

cilantro

mangoes (1 or 2)

jalapeno

1 lemon

1 lime

nicoise olives (about 1/4 cup)

1 can chickpeas

tuna or swordfish steak

wines @ summer

What are you doing next Friday, June 11, at 7:30pm? How about jetting on over to ICE (Institute of Culinary Education) for a Wine for All event called Wines @ Summer? For $29, you'll get to walk and sip your way through 15 wines specifically chosen to quench your thirst in the Summer heat along with perfectly chosen food pairings. That, my friends, is what I call a deal. And a ridiculously ideal way to spend a Friday night. So go on and get yourself a plus one. I guarantee they'll be beyond impressed with the plan. But really, they had me at "Mosel Riesling and Cali-Chenin to worldly Sauvignon Blanc, real-deal Rioja and Provence’s finest pink."

See you there?

Click here to purchase tickets and follow @tishwine for event updates and wine info!

every weekend should be a long weekend

And every weekend should look a little something like this...

My first vodka tonic. I dig.

2009 Mulderbosch Cabernet Sauvignon Rosé

A real friend is a friend who offers up one of their lobster claws to you.

a happy memorial day

Disclaimer: No burgers and dogs to be found here. We took care of that the night before. So on Memorial Day we defaulted to grilled pizzas, which by now, I'm sure you're sick and tired of hearing about. But more often than not, it hits the spot like nothing else. And if it ain't broke, fire up the grill, and throw on some pizza dough. (My secret ingredient? Homemade garlic oil to brush both sides of the dough with so it doesn't stick to the grill.)

sparkling lemonade with peaches, mint, and lime

grilled pizzas with grated zucchini, white onion, goat's milk brie, and basil

grilled pizza with chaumes, white onion, arugula, and prosciutto

alongside? an arugula salad with sliced peaches

weekend dinner party

Just about three years ago, when I started my first job out of college, I just happened to find myself on the set of Tyler Florence's Food Network show, Tyler's Ultimate. For me, this was the ultimate. I had peaked. I had landed my dream job on the first go around. Where could I possibly go from here? My job entailed seeing, watching, and interacting with a guy with immense talent and undeniable passion for his craft on a daily basis. Oh, and getting to steal a bite or two of whatever he was whipping up for that day's show.

So on the first day of filming, it was Tyler's Ultimate Grilled Leg of Lamb. To put this into context, I had just won the damn lottery. Lamb? Lamb is my jam. And lamb cooked by Tyler Florence himself? Put a fork in me.

And then give me an actual fork, please.

A tiny plate of sliced, grilled leg of lamb atop a cushion of soft, lemony chickpea puree, and thoughtfully sprinkled with a raisin-caper salsa verde, and mache salad was handed to me. And when I put that bite into my mouth, I kid you not, I had an overwhelmingly emotional reaction. I must have let out a laugh. And then a look of straight up awe. And then looked around to see if anyone was watching me (read: judging me) have this celestial experience. It was above and beyond one of the most perfect bites I had ever encountered. Tyler, hats off, my man.

Of course I rushed home with the recipe and made it one Summer night for friends and family (I believe Arax recently mentioned to me that it's still one of the best things she thinks I've ever made) and the rave reviews kept coming. This recipe, for lack of a better word, is special. And I mean really, really special. The flavor profile is deeply complex yet approachable and it's one of the most impressive spreads I can think of. And with that, I hope you give it a try.

Jon Troutman from Cork'd is back with your wine pairings for this week's spectacular menu:

gres des vosges cheese, baguette, green grapes, olives
Alsatian Riesling: "As a soft, more mild cheese, you're not going to want to overpower this with a big, intense red wine. Instead, opt for something more nuanced and subtle. As they say, if it grows together, it goes together. This cheese is from the Alsace region of France; pick up an Alsatian Riesling and you'll have the perfect pairing."

grilled boneless leg of lamb with lemony chickpea puree and raisin-caper salsa verde

Southern Rhone Red: "I hate to sound like a broken record, but if it grows together, it goes together. A classic pairing for lamb is a red wine from the Southern Rhone region of France. The Southern Rhone has a bit of a Mediterranean climate influence from its location in the south of France, and it's not unusual for these wines to pick up rustic olive flavors. With the capers in the salsa verde, this dish has its own slight Mediterranean feel to it. Combine the two and your mouth is in for a serious treat!"

peach cobbler

Quarts de Chaume: "I love peaches. Outside of seersucker, there's nothing that screams Summer more than a fresh, juicy peach. This special moment deserves an equally special wine! Quarts de Chaume in France's Loire Valley is a minuscule region producing some of the best dessert wines you'll ever find from the Chenin Blanc grape. Find a friend to split a bottle though, as half bottles start around $30 and can climb higher. Believe me, they're worth every penny."

A Ridiculously Easy Peach Cobbler

Serves 6

1 stick salted butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon (optional)

Heat oven to 375°.
Pour melted butter into a 2-quart baking dish.

In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped cream, or a scoop of vanilla ice cream.

in season: peaches

Photo Courtesy of Something's Burning

Much to my surprise, the peaches I picked up this past weekend were fantastically flavorful albeit petite (I suppose bigger isn't always better, such as in the case of my height, for example). I like my fruit a little on the under ripe side so for me, the peaches were ready to eat the same day I picked them up. I threw them into a salad on Memorial Day (which you'll see tomorrow) but if you happen to pick up a few this week, might I suggest a peach bruschetta? Smear a toasted slice of baguette with a little goat cheese or taleggio, a few pieces of baby arugula, a slice or two of peach, and a crack of black pepper. A couple of pieces of this bruschetta alongside a nice glass of wine, and you're looking at my kind of "dinner" most nights of the week. Because truth be told? More often that not, that's how I eat.

And now you know.

real quick: make this

Photo Courtesy of Marcus Nilsson for Real Simple

On the good old commute this morning from New Canaan to Grand Central Terminal, I flipped through Real Simple while trying my darndest not to spill a drop of iced coffee on my all white ensemble. Miraculously, mission accomplished. And I snagged some great recipe ideas for the week. Starting with the big bowl of deliciousness pictured above: Creamy Fettuccine with Leeks, Corn, and Arugula. Listen, after a weekend full of grilled fare and mayo-based salads, I understand the apprehension towards a pasta dish that involves cream. But I say, focus more on portion control and be smarter during the rest of your meals during the day. Because with the sweet kernels of corn and leeks and the incomparable satisfying bite of the fettuccine, this recipe just has to happen one night this week. I imagine some lemon zest and fresh mint would be crazy good additions.

Creamy Fettuccine with Leeks, Corn, and Arugula

Recipe Courtesy of Real Simple

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup grated pecorino (1 ounce)

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.

Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.

Wine? Try a Sauvignon Blanc or Chablis.

And for dessert? Let's pick up a big bag of rainier cherries (the yellow ones with splashes of red), rinse them off in a colander and then throw them in the fridge. When dinner's done, put your feet up, and the fan turned towards you, and start popping the cold, sweet, and slightly tart little gems into your mouth.

weekend dinner party: memorial day

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work this morning. 8:30am and dressed in an airy, light cotton dress I was already feeling the nearly oppressive heat. And after a quick glance at my faithful Outlook Calendar, May 26, 2010 was confirmed. May? You could have told me July and I would have believed you. August, even, and I don't think I would have flinched. There's probably a term for this condition. I fear it's got something to do with aging (we won't go there). But as evidenced by my scatterbrain, well, that term won't be crossing my mind any time soon.

What were we talking about?

Ah! Memorial Day Weekend is up on deck and the implications of this long weekend make my heart flutter. Why? Because I'm beach and boat bound. And beaches and boats yield the happiest version of me I know. Throw in some great food and drink and I'm on a straight up high. And so, the plan to achieve said euphoria is as follows:

chipotle pulled pork sliders topped with red cabbage-apple slaw

2007 Seghesio Family Vineyards Zinfandel

grilled chicken under a brick with citrus, garlic, and smoked paprika

potato salad with salsa verde

watermelon salad with feta and mint

Unoaked Chardonnay from Burgundy

strawberries and blueberries over vanilla ice cream drizzled with black pepper-balsamic syrup

Madeira

Remember on Monday how I mentioned picking up a big ole pork butt? Well, now you know why. By throwing that into a slow cooker with a few BBQ spices for a few hours and putting together a tangy slaw, you'll have the makings for the world's best appetizer: pulled pork sliders on potato buns. Bam.

And as for the wine pairing? Jon Troutman of Cork'd says: "Zinfandel can serve as the ultimate BBQ red wine this summer. The jammy berry and spicy flavors that many have can play well with a chipotle sauce and other sauces with a 'zing' to them. But, choose wisely; those with excess alcohol levels (15.5% and higher) can be tricky to pair with foods as the alcohol dominates the flavor. 2007 Seghesio Family Vineyards Zinfandel."

And given my experience at a Cork'd tasting with BBQ ribs and sparkling rosé (the left-field pairing of the century), I imagine that could be an equally interesting option with these sliders as well.

Chipotle Pulled Pork Sliders

2 lbs. boneless pork butt
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. (more or less depending on your heat tolerance) of chipotle in adobo
1 bottle (12 oz.) of your favorite BBQ sauce (I recommend Sweet Baby Rays)

Place pork into lightly greased slow cooker. Combine onion, garlic, chipotle, and BBQ sauce and pour over the pork. Cover and cook on the Low setting for 7 to 9 hours. (Make this the day before the bash.) Shred the meat with two forks. Serve on mini potato buns (non-negotiable) with a small spoonful of slaw (recipe follows).

As for the slaw, feel free to go the classic route or omit it all together. But a red cabbage and apple slaw with fennel and dill and a yogurt-based dressing just sounded way too lovely to pass up. Click here for the recipe, courtesy of Gourmet, many, many moons ago.

For the grilled chicken under a brick, follow this recipe from Bon Appetit. But here are my alterations: swap the Hungarian sweet paprika for Spanish smoked paprika and bump up the garlic. The herbs, I'll leave up to you. I trust you. Promise.


Potato Salad with Salsa Verde

3 lb. small red potatoes (or fingerlings)
3/4 cup salsa verde (Jamie Oliver, you are a God)
1/2 cup mayo (or try greek yogurt as a substitute)
a couple handfuls of baby arugula

Place potatoes in a large pot, add water to cover, and season liberally with salt. Bring the water to a bowl and then allow to simmer for 10 to 15 minutes. Drain and allow to cool.

In a large bowl, combine the salsa verde and mayo. Add in the cooled potatoes and baby arugula and toss until every potato is perfectly coated with dressing. Taste for seasoning then adjust with salt and pepper.

Watermelon Salad with Feta and Mint

1 (5 lb.) watermelon, chopped into bite-size chunks
2 tbsp. fresh mint, chopped
1/2 cup feta, crumbled
1 small red onion, finely chopped
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
salt and pepper to taste

In a small bowl, whisk the lime juice, olive oil, and mint together. In a large bowl, add the watermelon, red onion, and feta. Pour the dressing on top and toss. Crumble the feta on top and toss again just before serving.

And to sip? Jon recommends: "Chardonnay has taken a beating from the mainstream press lately for being over oaked and ubiquitous, but there are plenty of options out there that serve as the perfect chicken pairing. Look for something either lightly oaked or unoaked, especially those from Burgundy. While the very best Burgundies can get super pricey, I'm going to let you in on a little secret. St-Aubin is home to some of the most value-driven and under-appreciated Chardonnay in the world."

For dessert, we're keeping things super simple, because quite frankly, that's all I know how to do. Slice up some strawberries and add them to a bowl with plenty of fresh blueberries. Grate the zest of an orange on top and add a sprinkle of sugar. Set them aside and let them do their thing.

In a small pot, add in 1 cup of balsamic vinegar with 3 tablespoons of sugar and a few cracks of black pepper and swirl it all around. Crank up the heat to medium-high and allow it to reduce while checking in and stirring it occasionally. Once it's the consistency of syrup, immediately remove it from the heat.

Add a scoop or two of vanilla ice cream to a bowl, spoon on a generous portion of berries, and drizzle with a bit of the balsamic-black pepper syrup.

And don't think we didn't match up a cocktail for dessert. Jon? "Madeira wines are often reserved by many only for cooking, but the best Madeira can make for an awesome pairing option. Usually reserved for chocolate, Madeira might not be a traditional pairing, but it should play nicely with the black pepper-balsamic syrup. Look for "Bual" or "Malmsey" to appear on the label, which indicates it's a sweeter Madeira."

Now, take a bow. And then a seat. And enjoy every single bite and sip.

sip on this: chilean gewurztraminer

It is a hot and humid 80 degrees and sunny here in New York City today which, depending where you're hanging, translates to borderline uncomfortable meets unbearable conditions. A quick fix? First, pour yourself a cold glass of this 2008 Aresti Gewurztraminer from Chile ($9.99 at Chelsea Wine Vault). After you get over the pronunciation hump*, it's all smooth sailing on a catamaran in the Caribbean from there. Relish in the pineapple and white flowers that will be wafting from the glass and then take it for a swirl: peach and tangerine to the rescue with lime zest and spice cutting in on the finish. Take another sip and feel free to gently press the chilled bottle to the back of your neck. Exhale.

Second, install the dang AC. It's time.

*Avoid the whole pronunciation issue by simply showing the guy/gal at the wine store the word "Gewurztraminer" on your phone and/or a post-it. Done. And no harm done to the ole ego.

we hold the keys to the city

Just your typical Saturday, really.

Red (cranberry) Lemonades at Wilfie and Nell

A grilled cheddar with egg and bacon was presented on my right. I'm almost mad at this picture. That's how badly I want(ed) a bite. Jamie: were you aware?

Beasting off the Riesling with a view--scratch that--the view.

The Lobby Lounge at the Mandarin Oriental Hotel, I gotta hand it to you. I mean...

i heart nyc.