What is Body?
June 30, 2009 | Leave a Comment
Body is a tasting term describing the weight and fullness of a wine that can be sensed. A wine may be light, medium, or full-bodied. A less specific term than texture, wines rich in concentration, extract, alcohol, tannin and glycerol may be described as full-bodied.
BBQ Frenzy Fun Pictures
June 25, 2009 | Leave a Comment
BBQ Frenzy was a ton a fun thanks to everyone who joined us!
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- Red Wines Featured
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- White Wines Featured
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- Sparkling Wines Featured
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- BBQ Frenzy Kickin Off
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- All Ages Welcomed
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- After the BBQ Feast people stroll on up to the demonstration table before the wine tastings commence
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- Kelly decanting a red french wine for everyone
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- Kelly pairs our featured red wines, great with BBQ foods!
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- Lindsay's presents our white wines, great as summer sippers!
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- Party poppin fun are these sparkling wines!
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- Meeting new people all of the time, welcome!
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- Raffle Prizes!
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- Chris and Val having a great time over some great food and wine!
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- Not only do we host wine tastings, but we teach techniques that may seem intimidating to some. Raquel learning to open a bottle of Sparkling Wine...go! go! go!
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- Raquel's almost there, look at that determination not to spill!
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- Raquel's great success!!!
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- Brendan & Raquel decide on what kind of wine to take home
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- Bela and Marlisa
To Your Health
June 22, 2009 | Leave a Comment
DateNiteDelivery and Raw-Food-Repair.com proudly present:
“To Your Health! A Celebration of Raw Foods and Organic Wine.”
Enjoy nutritious appetizers and desserts made entirely of raw fruits, vegetables, nuts, or seeds, and natural, unprocessed sweeteners. You will be absolutely amazed at the taste and nutrition! Enjoy some wine education and an organic wine tasting!
“Overcoming Diabetes Through A Raw Food Lifestyle.” - by James Reno of Raw-Food-Repair.com
“Organic Wines and what makes them Unique.” - by Kelly Bartha of DateNiteDelivery
“The Benefits of a Raw Food Lifestyle.” - by Cyndi Dodick of Quantum Health Connection
Friday, July 17th from 7pm to 10pm.
DateNiteDelivery - 3754 N. Ashland Ave., Chicago
Call Kelly (773)296-2004 of DateNiteDelivery with any questions. Cover charge only $15 includes wine tasting, raw food tasting and presentations.
*Purchase your ticket for this incredible event by clicking the ‘SHOP‘ tab in the menu bar above, then go to ‘TICKETS.’
BBQ Frenzy Fun
June 22, 2009 | Leave a Comment
Friday night’s “BBQ Frenzy” at DateNiteDelivery was great fun and rain or shine, a big THANK YOU to the true wine connoisseurs who attended! I hope you had a ton of fun and took home some wine 101 fun facts on some great new wines!
All 15 wines presented at last Fridays BBQ Frenzy were big winners but these were the top sellers thanks to you! Here’s to summer. Cheers!
Saracco Moscato d’Asti 2008
A fun and obvious “frenzy” favorite was our Saracco Moscato d’ Asti! This amazing sparkler from Italy left no palate unturned with its refreshing effervescence and delightfully sweet, peachy flavor. Made entirely from the moscato bianco grape variety, it comes from the Asti zone in Italy’s Piedmont region. It is an ideal summer sipper because its complex, intense scents of peaches and honey suckle are allied to a surprising vibrant, fresh acidity. That, along with the low alcohol, makes this really fine wine!
Dr. Fischer Ockfener Bockstein Riesling Kabinett 2006
Saar wines, such as this particular Riesling, are typified by their steely character, their refreshing & crisp fruit acidity; light in alcohol, but great heavy-weights in mineral flavors, proving to be excellent companions to today´s fine cuisine. Being at a higher altitude than in the Mosel valley, the cooler macro-climate in the secluded Saar area is an advantage with today’s global warming. The long vegetation period with harvesting into November, allows for Riesling to show its full potential, without high alcohol. Dr Fischer wines have excellent maturing potential, and can excite connoisseurs even after up to 30 years, or beyond. Lindsay did a phenomenal job sharing this wonderful summer-lovin’ white with all of us!
Bethel Heights Pinot Gris 2007
The aromatic profile first reveals minerality and lemon rind, but gentle agitation unfolds tropical aromas of mango and passion fruit. The palate is defined by a core of bright acidity, typical of our house (Willamette Valley- Oregon) style. The flavor profile is exotic, with flavors of Asian and Bartlett pears, green apple, and cantaloupe. A great palate cleanser; fantastic to pair with a meal. I think everyone enjoyed the sweet and tropical punch this white surprised and delighted us with!
Cono Sur Vision Pinot Noir 2007
Fresh, elegant and aromatically intense, this wine is everything a good Pinot Noir should be. Dressed in a beautiful, bright ruby red color, it comes from Rapel Valley, where the foggy, cool microclimate and balanced stone-clay soils are recognized as a gifted origin for this variety. Fruit notes of cherry, ripe strawberry, cherry and raspberry combine with hints of chocolate and coffee. In mouth it’s silky, full, structured, and persistent, with fruity notes and soft tannins. This red is incredibly versatile with food and it’s organic. A win-win!
Strong Arms Shiraz 2007
R Winery is the amazing producer of yet another fine Australian wine. This 100% Shiraz possess a deep, dark, gorgeous opaque-purple color that will raise an eyebrow or two just at first pour! Matured for 12 months in seasoned American oak .. plums, cherry, violets and musk on the nose. Rich blackberry, raspberry, silky, smoky tannins and a creamy vanillin-oak finish on the palate… medium to full-bodied / surprising elegant style .. Not one to pass up!
Adami Prosecco Garbel Brut NV
As recognized before in other blogs, this is Champagnes sexy Italian cousin and righfully so! Prosecco naturally cleanses the palate and refreshes with its gentle bubbles. Ideal as an apertif, this sparkling wine will win you over with overtones of citrus, melon, lemon, almonds and honey. It’s off-dry, slightly sweet flavor profile is a great match for the sweetness of bbq sauce where as a bone dry sparkler would seem astringent. Pairs nicely with seafood, crabmeat salads and lighter pasta dishes as well. Prosecco, made from the grape variety of the same name, hails from the Veneto, Valdobbiadene and Conegliano regions of Northern Italy. I highly recommend Adami Prosecco Garbel NV for your next summer shin-dig.
Moderately fine, persistent, and frothy mousse. Lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds. The palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish. Excellent.
By the way Raquel, way to be bold in stepping out and showing us how to open one of these bad boys the right way. No fear!–Nice job.
Our next event will be Friday, July 17th from 7pm to 10pm. Organic wine tasting, an introduction to the benefits of raw foods with tastings and a very special presentation! Cover charge only $15.
“Raw-Food-Repair” and Organic Wines
June 22, 2009 | Leave a Comment
DateNiteDelivery and Raw-Food-Repair.com proudly present:
“To Your Health! A Celebration of Raw Foods and Organic Wine.”
Enjoy nutritious appetizers and desserts made entirely of raw fruits, vegetables, nuts, or seeds, and natural, unprocessed sweeteners. You will be absolutely amazed at the taste and nutrition! Enjoy some wine education and an organic wine tasting!
“Overcoming Diabetes Through A Raw Food Lifestyle.” - by James Reno of Raw-Food-Repair.com
“Organic Wines and what makes them Unique.” - by Kelly Bartha of DateNiteDelivery
“The Benefits of a Raw Food Lifestyle.” - by Cyndi Dodick of Quantum Health Connection
Friday, July 17th from 7pm to 10pm.
DateNiteDelivery - 3754 N. Ashland Ave., Chicago
Call Kelly (773)296-2004 of DateNiteDelivery with any questions. Cover charge only $15 includes wine tasting, raw food tasting and presentations.
*Purchase your ticket for this incredible event by clicking the ‘SHOP‘ tab in the menu bar above, then go to ‘TICKETS.’
Kickin’ it with more Great Recipes!
June 16, 2009 | Leave a Comment
Kickin’ it with more Great Recipes!
Potato Skin Casserole by: Jo Brady
1 pkg frozen tater tots
2 Cups shredded cheddar cheese
1 pkg bacon, cooked and crumbled
3-4 green onions, sliced
Sour Cream
Bake the tater tots according to the directions until they are crisp. Lower the temperature to 350-degrees. Spray 13” x 9” baking dish with vegetable spray. Place the hot tater tots in the dish and cover with the cheese, onions and bacon. Bake uncovered until the cheese is melted and bubbly. Serve with sour cream or other potato skin favorites! Great for parties, super bowl, or as a side dish. I make them with sloppy joes!
Pistachio Jello Salad
1 (9oz) carton Cool Whip
1 (20oz) can chunked pineapple, juice and all
1 pkg. instant pistachio pudding
Maraschino cherries for garnish
Combine all ingredients, except cherries, and set in the refrigerator for 15 minutes. Slice the cherries and decorate the top before serving, enjoy!
Chocolate Chip Scones (Vegan)
1 ½ tsp. Ener-G Egg Replacer (equivalent of 1 egg)
2 T. water
2 ½ Cups unbleached all-purpose flour
1/3 Cup granulated sugar
4 tsp. baking powder
½ tsp salt
¾ Cup non-hydrogenated nondairy butter, cold
1 Cup nondairy semisweet chocolate chips
½ Cup nondairy milk
Extra milk or water as needed
2-3 T. nondairy milk for brushing the tops
Cinnamon and sugar for sprinkling on the top
Preheat the oven to 425-degrees. Lightly oil a cookie or baking sheet or line with parchment paper. In a food processor or by hand, whip together the egg replacer powder and water until thick and creamy. Set aside. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut it into small pieces with two knives or with a pastry blender. You’re not creating a paste; you want a coarse crumbly batter that resembles bread crumbs. (To make flaky scones, leave some of the butter pieces as large as peas.) Stir in the chocolate chips. Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers just until the dry ingredients are moistened or nearly moistened. The dough will not be completely smooth like bread dough. Gather the dough into a ball (you may need to add just one more teaspoon of nondairy milk or water, but you will be able to form it into a ball), and place on a lightly floured surface. Pat or roll the dough out to a ½-inch-thick round, and cut into 8 or 10 pieces—triangles are a traditional shape. Place them 1/2 inch apart on the baking sheet, brush with nondairy milk, and sprinkle with some cinnamon and sugar. Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm!
Champagne’s Sexy Italian Cousin…
June 16, 2009 | Leave a Comment
Normally, if you are not a wine drinker the last thing to enter your mind is having a plate of bbq in one hand and a glass of wine in the other. What if I told you there may just be something in the world of wine for you? Much like a cold, beer on a hot summer day, a sparkling wine chilled to perfection with its little effervescent bubbles will do the trick. Not all sparklers are phoofey and outrageously sweet like you may think. The sparkling wine that I am speaking of is one of Italy’s finest, Prosecco.
Prosecco naturally cleanses the palate and refreshes with its gentle bubbles. Ideal as an apertif, this sparkling wine will win you over with overtones of citrus, melon, lemon, almonds and honey. It’s off-dry, slightly sweet flavor profile is a great match for the sweetness of bbq sauce where as a bone dry sparkler would seem astringent. Pairs nicely with seafood, crabmeat salads and lighter pasta dishes as well. Prosecco, made from the grape variety of the same name, hails from the Veneto, Valdobbiadene and Conegliano regions of Northern Italy. I highly recommend Adami Prosecco Garbel NV for your next summer shin-dig.
Moderately fine, persistent, and frothy mousse. Lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds. The palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish. Excellent.
Cheers!
What is Balance?
June 15, 2009 | Leave a Comment
The harmonious relationship of the components of wine - acids, fruit, tannins, alcohol, etc. - resulting in a well proportioned, or well balanced, wine.
Red Wine Headaches
June 9, 2009 | 1 Comment
Red Wine Headaches
By Kelly Bartha-Excerpts from Ryan Snyder’s “Red Wine Headaches”
What actually causes the infamous red wine headache? No one knows for sure. Researchers have had good leads, but have been unable to prove that the headaches are definitely caused by: 1. Sulfites 2. Tannins 3. Histamines 4. Tyramines. So, let’s take a look at what the researchers have found:
In the early 1980’s, it was commonly believed that sulfites were the cause of red wine headaches. Sulfites are a natural byproducts of yeast that are used by most winemakers for their antioxidant and anti-microbial properties and are added to help the wine have a clean fermentation process. It is a common misperception that red wines contains more sulfites than white wines when the opposite is actually true, as sweet white wines require more sulfites because of their sugary content. Sulfites are also known as wonderful preservatives, and can be found in dried fruits, lunch meats and cheeses. Sulfites can cause allergic reactions, but because of the higher sulfite content in dried fruits, dried apricots and raisins will give someone with this type of sensitivity a stronger headache than red wine would. This finding has led researchers to stray away from their original belief that sulfites were the primary cause of headaches.
Tannins have recently taken most of the blame for causing red wine headaches. Tannins are found in plants, it is a natural defense mechanism for the plant that causes a bitter, astringent taste which usually has a negative response when consumed. In wine, these plant polyphenols are derived from the grape skins and provide the flavanoids in wine that give you the dry, puckery mouth sensation. Tannins bind starches together, and prevent these starches from being used by the body to produce serotonin. Serotonin is used to dilate and constrict blood vessels in the brain. Where there is a serotonin deficiency, these vessels tend to constrict, thereby reducing blood flow to the brain, which will cause a migraine. Tannins are also naturally found in wood, especially in oak. Most wine is aged in oak barrels so logically the tannins from the barrel are going to be transferred into the wine. Many people have said that they tend to have red wine headaches from American red wine and not with French red wine. The could be cause of this? American oak leaves a stronger impression in wine and that wine stored in French oak barrels are more subtle in flavor.
Histamines have also taken quite a bit of blame for causing red wine headaches. Histamines are compounds found in plant and animal tissues that cause an allergic reaction in humans. They stimulate gastric secretion and cause dilation of capillaries, constriction of bronchial smooth muscle and decreased blood pressure. Food products that have histamines are mostly fermented food and beverages and are more common in red wines than in white wines. Grape skins are another food that histamines are also found, however researchers believe that they are not found in high enough volumes to be considered problematic.
Tyramines are found in foods like cheeses, figs, avocados, chocolate, and robust red wines (specifically Chianti). Monoamine oxidase (MAO) is a liver and brain enzyme that is used to clean up amines in the body. In the liver specifically, one of the functions of MAO is to inactivate tyramine and change it into a harmless acetic acid. Otherwise, the tyramine can cause a dangerous increase in blood pressure. Researchers have found that people who have sluggish MAO activity or are taking monoamine oxidase inhibitors (the base of some antidepressants) may not be able to inactivate the influx of tyramine, which could cause the red wine headaches. Alcohol releases hormones that inhibit MAO activity, red wine containing both alcohol and tyramines, places the tyramine in your body while the alcohol inhibits your liver to discard it safely, causing the headache.
Many of us love red wine and wish we could drink it, but know that the debilitating migraine we’ll suffer the following day makes the temporary pleasure definitely not worth it. But, obviously the problem is no where near from being narrowed down to the cause or maybe several causes. Maybe by all of us drinking a plethera of different distinct red wines, we can form a union and determine the cause of headaches by ourselves…drink up red wine lovers!!
More Great Recipes
June 2, 2009 | Leave a Comment
More great recipes from our fantastic “Gourmet Night”. If you missed a recipe or just forgot to write it down, stay tuned each week for recipes to be posted! Bon Apetite!
Knorr Spinach Dip
Knorr Spinach Dip
1 pkg (10oz) spinach chopped or 1 pkg (10oz) frozen chopped/thawed and squeezed dry
1 container (16oz) sour cream
1 Cup Mayonnaise
1 package of knorr vegetable recipe mix
1 can (8oz) water chestnuts, drained & chopped
3 green onions, chopped
Combined all ingredients and chill 2 hours.
Summer Layered Salad
Summer Layered Salad
1 head of lettuce, chopped
½ c onion, chopped
½ c green pepper, chopped
2 tbsp sugar
2 c mayonnaise
½ c grated parmesan cheese
1 c bacon, cooked and crumbled
6 hard boiled eggs, sliced
4 tomatoes, sliced
Mix mayo & sugar together in a bowl and set aside. Hard boil the eggs, remove shells & slice & cook the bacon and set aside. In a 13 x 9in. dish, layer lettuce, onion, green pepper then spread mayo mix over the top evenly. Continue layering with parmesan cheese, bacon crumbles, hard boiled egg slices, & sliced tomato. Chill before serving.
Marinated Lemon Chicken Breasts
Marinated Lemon Chicken Breasts
3 garlic cloves, minced
1 T. canola oil
1T. sugar
1 T. chopped fresh rosemary
2 tsp fresh thyme
2 tsp finely grated lemon rind
1 tsp salt, divided
¾ tsp coarsely ground black pepper, divided
4 (14 oz) bone-in chicken breasts, cut in half crosswise
½ C fresh lemon juice
2 T extra-virgin olive oil
1 T red wine vinegar
2 tsp honey mustard
Combine garlic, oil, sugar, rosemary, thyme, lemon rind, ¼ tsp pepper and ½ tsp salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hrs. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until and instant-read meat thermometer inserted into thickest part of breast registers 165*F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Serves 8. *Substitute any citrus fruit instead of lemon for a different flavor that you love!