Wine Cellar Temp

Building a new house with a small cabin cellar / closet … HELP!?

What is a good AC to cool the room? What the temperature must be set at? Anything else I need to know?

60 degrees make it drink by rex

Call a taxi for Dad

This weekend celebrates Father's Day. With Dad in charge of the daily menu, many opt for a big, juicy steak grilled. This calls for a taxi. Cabernet Sauvignon and meat is a quintessential food and wine pairing. Let's help parents celebrate with a few suggestions that will of this meal memorable.

Wine Facts

Cabernet Sauvignon is the most widely planted variety of red in the world. It is enjoyed in the old world, new world in the frame. As the terroir (soil, climate) and winemaking techniques vary dramatically throughout the world, so does the product final. Taxis can be austere, big and bold or soft and fruity.

Tannins or tannic acid is an important element of Cabernet Sauvignon. Tannins provide structure and allow long-term aging. Tannins come from grape skins and stems of plants. The amount of time that the skins and stems in contact with grape juice determines level tannic wine.

The left bank of the Bordeaux region of France tends to produce big, tannic and sometimes austere taxis. The wines of Pauillac and San ESTEPHE-are good examples of this style. In California, as the saying goes, Cabernet is king. It is the most planted red in the state. Napa Valley is famous for their big, bold cabs, which offer wonderful fruit layers, strong tannins and long finish. Because of the powerful tannins in Bordeaux and California Cabs, that offer much potential for aging and generally need 5 years of aging before they tannins settle down.

Another style taxis are produced in Chile and Australia. As a general rule, these taxis are usually medium-bodied, fruity and less tannic. With this style, these wines before you can open, pour and enjoy immediately. In Chile, red wines account for 75% of wine production in the country and Cabernet dominates these plantations. Chile has moved away from the valley floor to produce wines of high volume, volume down hillside vineyards with improved techniques of Wine Making. This has greatly improved the quality of these taxis, which represent some great wine values today.

Another country that offers good value in Australia. Shiraz is the dominant grape in this country and tend to fare better in Australia's dry, hot weather. Good quality cabinets also occur here and it is worth noting that the Australian produce an interesting blend of Shiraz cab. These wines tend to be more fruity, spicy and tannic less than taxis straight.

Food Combinations

As mentioned, taxis are a great pair with the steak. Cabs tend to be big and bold and can cope with a meat or meat flavored. The tannins in the cabin to serve several purposes. The tannic acid helps to reduce through fat in meat that can cover your palate, allowing you to better enjoy the flavors of food. Tannic acid also helps with digestion.

Recipe

To add great flavor to meat, burgers or lamb, butter is an easy, very tasty that is sure to impress. Butter is versatile and can also be used on vegetables – great for asparagus in the oven. Roasting garlic is easy, but will have one hour to plan the future. The butter can be made ahead of time – keep refrigerated or frozen.

Blue Cheese Steak Butter

Every 2 heads whole garlic

1 tablespoon olive oil

½ cup unsalted butter, room temperature (1 stick)

½ cup blue cheese, crumbled

2 tablespoons chopped fresh parsley

Cut covers the whole head of garlic ¾ of an inch to expose cloves. Place the garlic, cut side up on a piece of foil and drizzle with olive oil. aluminum seal and bake in a preheated oven at 350 degrees until garlic is very soft, about 1 hour. When garlic is cool, squeeze cloves out of their skin in a medium bowl or food processor. Mix with garlic butter, cheese and parsley. Season with salt and pepper to taste. Place about 1 tablespoon of blue cheese butter steak grilled before serving. You can make ahead and form of butter in a

1 ½ inch log and wrap a plastic bag. Chill until firm. Can be frozen.

Bill Wine Selections

Sending bolder gentler style

2007 Jester Cabernet Mitola, Australia 90 rating Robert Parker

2006, 2007 Marques Casa Concha, Chile 90 rating from Robert Parker

2007 Graham Beck Cabernet, South Africa Not rated, intense fruit

2007 J. Lohr – Paso Robles, California Not rated, consistently good

2005 Chap. Plaisance – Bordeaux, France 90 rating from Robert Parker

Garlough Bill and Karen are the founders and owners of My Chef Catering in Naperville, National Small Business of the U.S. House 2007 of the Year. Bill is a Master Level 1 Sommelier and pairs food and wine for clients of My Chef.

Wine of the Month

MARQUES CASA CONCHA

NO Puente Alto, Chile

This is an example of a medium body with fruity style of Cabernet Sauvignon. This wine has great appeal because it is easy to drink can still cope with the meats grill. The Wine Spectator rated this wine 90 points and describes it as concentrated with notes of black currant and the figure and provides layers of fruit, cocoa and vanilla. It has an attractive nose and a long finish. This is a very pleasant summer Cab. Yum!

About the Author

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com