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Michael
Schlow
In 1985, Brooklyn-born
chef, Michael Schlow, traded his baseball
scholarship and a 92 mile-an-hour fastball
for a set of Wusthof knives and a place at the Academy
of Culinary Arts in New Jersey.
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Michael Schlow's
Recipes:
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Do you dream
of having a celebrity chef cook for
you every night? StarChefs offers
the next best thing. Introducing QuickMeals,
a premium newsletter featuring fast
and easy recipes from the country’s
hottest chefs.
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| PICKS
OF THE MONTH |
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Cline
Cellars Small Berry Mourvedre
2002
Contra Costa County, California
The Rhône Valley blending grape
goes solo here, showing meatiness,
jammy fruits, and chocolate wrapped
in strong mint and eucalyptus aromas.
It’s intense but fun, with a
long finish. Enjoy with roast beef
or lamb.
David
Bruce Truchard Vineyard Pinot Noir
2001
Carneros, California
One of the most Burgundian examples
from this Pinot Noir specialist. It’s
a full-bodied wine with notes of game,
wet earth, dark cherries, and black
raspberries. The silky mouthfeel and
gentle tannins make it enjoyable on
its own or with chicken and more flavorful
fish like salmon.
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Zoltan Szabo:
Raising the Glass in Toronto
 Zoltan
Szabo can’t keep wine to himself.
After working his way up through restaurant
life in his adopted home of Toronto, Zoltan
now works together with Chef Tonia Wilson
running their company Savour, which gives
him the freedom to work the floor at their
own events as well as consulting and teaching
about wine in a variety of other contexts.
more
»
Questions
for the Sommelier?
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Wine Tips: Zoltan
Szabo
A
Learned Response: “This wine
would go well with a triple-cream cheese.”
Many of our wine pairing preferences are
learned by experience; however, whether
they’re classic pairings or unorthodox
combinations, it’s what works for
you that’s the guiding factor: personal
taste rules.
Texture:
Match “power with power;” light-textured
food balances better with lighter-bodied
wines, while heavier dishes demand fuller-bodied
wine. It’s not just the amount of
alcohol or kinds of flavors involved; mouthfeel
plays an important role.
more
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Wines for
Winter
The holiday
decorations have been packed into boxes
and returned to the attic, the guests
have all gone home, the house is empty
and you couldn’t be more relieved. It’s
cold outside and all you want to do is
cuddle up with some comfort food and a
rich and satisfying glass of wine. While
crisp, dry whites and fruity rosés hit
the spot in the hot summer months, full-bodied
reds and creamy whites fit the bill in
the winter. Who needs hot cocoa when you
can drink a lush and elegant Cabernet
Sauvignon with notes of dark chocolate?
Why prepare a kettle of hot tea when you
can sip a complex and earthy Chateauneuf-du-Pape
with aromas of dried flowers? Here are
some comforting winter recipes to serve
alongside your favorite winter wines.
more
»
DISHRAG
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the scoop on StarChefs’
latest wine and culinary
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our free monthly newsletter.
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StarVintner -Port
That Bypasses the Port
Since the 18th
century almost all Port has been cellared
and shipped from Vila Nova de Gaia, which
lies across the Douro River from the city
of Oporto; Quinta do Infantado is an exception.
The Infantado estate lies upriver, surrounded
by the terraced vineyards which improbably
cover the steep, difficult schist and granite
slopes of the region.
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