Three great GameDay Wines that will pair with most football food fests! And just because we can, we thought it would be great to add a beer in there too! And if you don't already have your GameDay Reicpes, page down for a few from the Asheville Citizen Times.
OK. The name is kind of funny and, in truth, it does reflect a bit of Aussie humor but there is nothing funny about the wine. Woop Woop is serious business. Witness: Stephen Tanzer of International Wine Cellar and Winophilia, saying:
Why should you care? Winemaker Ben Riggs is the man behind literally hundreds of excellent Australian wines made over the last couple of decades. Woop Woop, which is Aussie slang for the middle of nowhere, is a project that Riggs co-owns with his American importer Ben Hammerschlag, and the wines consistently offer superb bang for the buck, especially the shiraz . Riggs’ winemaking style showcases the opulent fruit for which South Australia is known but with a modicum of restraint, and that holds true even for Woop Woop, which would be considered his entry-level line-up.
What does it taste like? Under-$20 bottles of Aussie shiraz usually offer straightforward, easygoing fruit and little else, but the the 2012 Woop Woop Shiraz South Eastern Australia overdelivers big-time. Made from one of the best Australian vintages in recent memory, it displays intense dark berry character, with floral and spice flourishes that remind me of much more expensive wines. Unlike most inexpensive Aussie shiraz bottlings, this wine has the aromatic interest and balance that will make it a winner with all kinds of grilled foods this summer. My rating: 90 points.
Woop Woop is made from grapes carefully selected from the Shiraz vineyards in premium wine regions of Australia. On the technical side, the Shiraz grapes were de-stemmed and crushed prior to parcels undergoing primary fermentation. This 100% Shiraz wine is aged 9 to 10 months in tank with 10% aged in a blend of French and American Oak. Great grapes made wine by this style of winemaking offers us the essence of ripe grapes in the bottle.
Ben Briggs, winemaker, sought to make a full-bodied, deep hued, richly aromatic wine with a long palate. The Metro Wines Tasting Panel, along with the respected critics noted above, is of the opinion that Ben Briggs has hit his target, again. This wine presents blackberry, blueberry and licorice on the palate. Dense in a delightful way, the full flavors are accompanied by a lush mouthfeel. The bottom line is that Woop Woop is fruity but not an Australian fruit bomb, taste of jam but not Australian jammy, and goes great with chocolate. The 2012 can go at least another 3 years in the bottle.
Oh yeah, about the name. The winery says that "Woop Woop" is a much uttered colloquialism that refers to somewhere in the middle of nowhere. Woop Woop, they say, is "quintessentially Australian for out there." At $13.49, this wine is a lot of bang for your wine buck.
Ben Briggs, winemaker, says "cheers!" and so do we.
Pillar Box Red
From the Padthaway region of Australia “The 2010 Pillar Box Red has Brooding, blackberry fruit and dried mint aromas intermingle with dark chocolate, licorice spice, hints of pepper and cedary oak on the nose. The palate exhibits flavors of fresh black and blueberry fruit, toasted dark spice and hints of spearmint. A seamless wine; displaying balance and a fine, long tannin structure.”
This wine is matured for a period of 12 months, 30% of the volume with oak using 90% French & 10% American Oak. Ideally served at room temperature, it matches well with a variety of full flavored dishes - it is a great everyday wine. Wine spectator says “Velvety and ripe, offering dark berry and licorice flavors that glide smoothly through the finish. Shiraz, Cabernet Sauvignon and Merlot. Drink now through 2015.”
And got 89 points from Wine Advocate!
AND NOW FOR METRO WINES FUN FACT OF THE DAY!!
Pillar Box Red is named after the 19th-century mail coach service that ran through the pastoral property in Padthaway on which the large vineyard is situated.
Station 10 Zinfandel
A blend of 71% Zinfandel, 18% Petite Sirah, 10% Carignane and 2% Alicante Bouschet, Station 10 was harvested between October 8th and 22nd of 2008 and released in to the waiting wine world in the summer of 2012. The vines which gave us Station 10 are nearly 100 years old thriving in the morning fog that blankets the vineyard just west of Santa Rosa. The goal with Station 10 was to blend a wine that would be bold, as all Hook&Ladder wines are, well structured and would"pair with a wide range of dishes." To accomplish this mission, grapes were selected from the oldest Zinfandel vines and a small selection from old vine Carignane and Alicante Bouschet from the same vineyard. Combined with Petite Sirah from the Los Amigos Vineyard, the berry and spice profile takes root.
Now, to the essential element, the taste, the experience. Dark violet in color, Station 10 gives you deep a deep nose of black currants, dark berry and strawberries with just a hint of cedar. Bringing the black fruit forward onto the palate, add spice, cinnamon-cherry, bramble and stone fruit. It is this collection of flavors that makes Station 10 so amazingly versatile. The winemaker says pair it with everything from grilled red meats to tomato sauce. We, The Metro Wines Tasting Panel, say the winery accomplished its mission in the quest for a wine to "pair with a wide range of dishes." Station 10 has already earned a place on our list of "go to" wines when a customer needs a bottle for a potluck, that is to say, when the customer is headed to dinner with no idea what will be on the table! You can go in confidence with Station 10.
And to be on the safe side we chose to add a beer on our Super Bowl List. We decided to include Greenman ESB because this beer is a local FAVORITE and you cannot find anywhere, except for here at Metro Wines and Fresh Market.
A malty amber ale boasting rich toasted and caramel flavors, Green Man ESB is one of our award-winning signature brews. Our blend of authentic British malts and hops creates a nutty aroma, full body, and a sweet finish. Prepare yourself for a truly exceptional interpretation of a traditional English style
Asheville Citizen Times Recipes
BEST GUACAMOLE RECIPE EVER: Courtesy of the California Avocado Council.4 ripe Haas avocados seeded and peeled
3 limes, juice only
2 medium tomatoes, chopped
1 medium white onion, chopped fine
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 cloves fresh garlic, minced
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1 serrano chile, chopped fine
1 bunch cilantro, chopped. Place avocados in a bowl and mash with a fork. Immediately mix in remaining ingredients; serve immediately.
SWEET AND SPICY GRILLING SAUCE: A sweet sauce for chicken wings, beef skewers or pork ribs. Makes 1 3/4 cups. 2 tablespoons peanut oil (or vegetable oil)
2 small shallots, peeled and minced (about 3 tablespoons)
4 cloves fresh garlic, minced
1/4 cup grated fresh ginger root
1 cup dry sherry
2/3 cup buckwheat honey
1/2 cup soy sauce
2 tablespoon water
2 tablespoon cornstarch
2 tablespoon hoisin sauce. Heat oil in a medium saucepan; add shallots and garlic; cook over low heat for 5 minutes, until softened. Add ginger and cook for 1 minute more, stirring frequently. Add honey and sherry and bring mixture to a boil. Reduce heat and simmer for about 3 minutes. Combine the soy, water and cornstarch in a small bowl; add to pan with hoisin sauce. Cook and stir for several minutes more until slightly thickened. Remove half of the sauce to a small bowl and set aside. Brush remaining sauce over pork ribs, beef skewers or chicken during last 5 minutes of grilling. Place reserved bowl of sauce on the table to drizzle over the cooked meat.
GAME-DAY RIBS: 1/2 cup salt
1/4 cup paprika
2 tablespoons black pepper
1 teaspoon cayenne pepper
2 tablespoons white pepper
1 1/2 tablespoons granulated or powdered onion
1 1/2 tablespoons granulated or powdered garlic
2 tablespoons brown sugar (optional)
4 full racks of baby back or spareribs
Barbecue sauce (recipe at right). Combine all ingredients except ribs in mixing bowl. Rub ribs with mixture of all other ingredients generously and place in refrigerator overnight. In a preheated, 300-degree oven, cook seasoned ribs in a tightly covered baking pan for 2 1/2 or until you can poke your finger through the meat. Remove from oven and allow to cool. Cut ribs into individual portions and place in refrigerator until it's time to cook. Makes 12 servings. At game time, coat ribs with Game-Day Barbecue Sauce (recipe follows) and place on hot grill to reheat and caramelize sauce. Source: Joe Cahn, the Commissioner of Tailgating, and www.footballtownusa.com.
BARBECUE SAUCE: 1 1/2 cups ketchup
1 cup Coca-Cola Classic
1/4 pound butter (1 stick)
1/2 cup dark brown sugar, packed
1/4 cup Worcestershire sauce
Salt, pepper, seasoning salt, cayenne pepper and garlic to taste
Combine all ingredients in saucepan; simmer over low heat for 20 to 30 minutes. Use immediately or store in a jar and refrigerate for next time. Can be served with beef, chicken, pork or just about any other kind of meat. It also works well as a dipping sauce for bread. Source: Joe Cahn, the Commissioner of Tailgating, and www.footballtownusa.com.
LUELLA'S PIMENTO CHEESE SPREAD: 1 pound grated Hoop Cheddar cheese
1 1/4 cup Duke's mayonnaise
1/4 cup roasted red pepper diced, or 3-ounce jar pimento
1 teaspoon Texas Pete hot sauce
Mix all ingredients and refrigerate for several hours before serving. This recipe can adapted for a hot dip by whipping 6 ounces cream cheese together with chilled pimento cheese. Heat in a shallow baking dish. Stir well before serving.
MOE'S BROCCOLI CASSEROLE: 5 eggs
2 pounds fresh broccoli florets (or one 2-pound bag of frozen)
1 small onion, batonette cut (thick matchstick)
1 can cream of mushroom soup
3 cups blended cheese
1 tablespoon spoon kosher salt
1 1/2 teaspoon black pepper. Beat eggs in large mixing bowl. Add cream of mushroom soup, salt and pepper. Whisk thoroughly. Cut broccoli into 1/2 inch pieces. Add broccoli, onions, and cheese into mixture. Place mixture into greased pan. Press broccoli into mixture until wet ingredients rise to the top of the broccoli. Cover with foil. Bake at 400 until casserole sets up. Remove foil, and top with 1 cups of cheese and cook an additional 15 minutes until cheese melts.