Archive for the ‘W4CY Live Radio Shows’ Category

Two Grapes Get a Makeover – June 7- The Connected Table LIVE

 

 

 

 

 

 

 

Recently we attended two tastings that sparked our interest. Neither of the varietals spotlighted were front and center in our minds, and we welcomed the chance to educate our palates and try the wines.

Alicia Linis family has been making Lambrusco wines in Emilia-Romagna since 1910. A fourth generation family member, Alicia was recently in New York at i Trulli restaurant to share her family’s portfolio of LINI 910‘s sparkling wines, one produced in the metodo classico style and the other through the charmat process. She joins us June 7 to discuss why she feels the time is now for Lambruso.

Alicia Lini

 

 

Meunier Steps Out 

The invitation was to learn about Meunier (a.k.a. Petit Meunier), one-third of the Holy Trinity of Champagne grapes, the others being Chardonnay and Pinot Noir. It’s the second most widely grown grape in the region after PInot Noir and the least known. So, nine producers decided to band together to show Meunier some love, which they did at a tasting at Corkbuzz June 6th.

Fanny Heucq‘s family is an organic grower producer in the Marne Valley. She joins us June 7 to share Champagne-Heucqs story and why she feels the time is now to spotlight Meunier.

Fanny Heucq

 

 

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable. Instagram.com/theconnectedtable. Learn more at www.theconnectedtable.com

About us: Our mission is to engage and connect our audiences to the diverse world of food, fine beverage and hospitality and the dynamic people who help shape it through our shows, digital media and educational events. All of our 50 minute shows and SIPS! podcasts can be heard anytime  on iHeart.com and the free iHeart App.  Listen anytime on iHeart.com and the iHeart and live Wednesdays, 2pm EST on W4CY.com.

Connect:  Twitter@connectedtableInstagram@theconnectedtable  Facebook@connectedtable

Get To Know the 10 Beaujolais Crus

We have a soft spot in our hearts for Beaujolais Crus wines. They’re always overshadowed by their flashy younger sister, Beaujolais Nouveau. We become annoyed when people confuse Beaujolais Nouveau with Beaujolais Crus and don’t give either a chance. Beaujolais Nouveau is like the bright holiday sweater you bring out for the season to have some fun; Beaujolais Cru is the fine cashmere you wear year-round. They both have their place…and style. Just don’t let anyone confuse them.

There are some many fine Beaujolais wines from the ten cru regions From north to south, each has its own subtle style: St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly. Many call them the gems of the appellation. So, we always wondered why the intense push to celebrate the release of the Nouveau received all bling. Well, they have their place at the table at different occasions.

For a “personality analysis” of each Beaujolais Cru check out this article from VinePair which also includes this helpful map:

This map is from the website VinePair, a great online resource.

This map is from the website VINEPAIR.COM, a great online resource.

Cyril Chirouze oversees winemaking at historic Château Des Jacques, located in the villages of Romaneche-Thorins in the Moulin-a-Vent appellation.  The winery, now under the management of Maison Louis Jadot, focuses on traditional Burgundian methods of wine making: longer maceration, wild yeast fermentation, and aging in oak barrels for ten months to add complexity.

Recently we dined with Cyril in New York at DB Bistro Moderne and tasted a preview of a few Château des Jacques 2015 releases. The wines were elegant, and Cyril was eloquent on the subject. He joins us May 31.

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable. Instagram.com/theconnectedtable. Learn more at www.theconnectedtable.com

“Nice Butt!” Means Great BBQ for Matt Moore

We share a pet peeve with Matt Moore: We get annoyed when people refer to a summer cookout or grilling as a “barbecue” or “barbecuing.”  It’s like calling Prosecco “Champagne.” It’s not the same.

Barbecue is a sacred tradition in the Southern states. Like real Coca-Cola, pimiento cheese and biscuits, we don’t like poor knock-offs or misuse of the word. In other words Don’t screw with the ‘cue.

In his book, “The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection,” Matt says, “Southern BBQ is its own religion. And to experience it is akin to hearing the Gospel for the first time.” And if you’re still not convinced of the religious fervor for true barbecue know there’s another new book out on this subject called “Praise the Lard” by Mike and Amy Mills.

In the South’s Best Butts, Matt heads out to interview pitmasters throughout the Barbecue Belt for tips on making true ‘cue. Each pit stop is a story of humble people working with a humble product: a pig. The barbecue mother sauces vary by region as may the method of cooking and the spiced rub, but the pig remains the common denominator. This is a book about butts and the people who expertly cook them low and slow.

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable. Instagram.com/theconnectedtable. Learn more at www.theconnectedtable.com

Barbecue loyalists: Tune in May 31, 2pmEST to hear from Matt Moore on The Connected Table LIVE! on W4CY.Podcast to iHeart.com.