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FAVE FOODS OF THE FAMOUS
Ferment your knowledge of wine
By Steven J. Austin
To fund her late-night vinous habits, Natalie MacLean holds down day jobs as a wine writer, speaker and judge.
An accredited sommelier, she is a member of the National Capital Sommelier Guild, the Wine Writers Circle and several French wine societies with complicated and impressive names. You'll see her wine columns and consumption advice in magazines like Gourmet, Conde Nast Travel, Food & Wine and many others. At the World Food Media Awards in Australia, Natalie was named the World's Best Drink Writer.
In her award-winning book, "Red, White and Drunk All Over: A Wine- Soaked Journey from Grape to Glass," MacLean chronicles her past three years sipping, spitting and slogging her way through the international wine world to visit some its most evocative places and to meet some of its most charismatic, obsessive and innovative characters.
She proudly declares, "My unswerving goal in life is to intimidate those crusty wine stewards at fine restaurants with my staggering knowledge!"
For more pinpoint observations and humorous tales, go to her website at www.nataliemaclean. com. A little history lesson for readers.
Who made the first wine?
"A thirsty young shepherd in Europe! Actually, no one knows for sure, though it was likely discovered accidentally when natural yeasts fermented grapes left out in a clay jar."
Reds with beef. Whites with fish? Does that still hold up today?
"Yes and no. Yes, because the old guidelines still apply to the extremes. That is, I wouldn't pair a delicate white fish with a heavy red wine. The wine would overwhelm the fish. However, white wines no longer mean light only, and can therefore be matched with red meats. Conversely, a silky, delicate pinot noir goes swimmingly with salmon."
Ever tasted a wine that was so bad you spit it out?
"You must be referring to my cousin's homemade wine that they served at their wedding: Tony and Tanya's True Love Forever Chablis.
"We all hoped that the marriage would mature more gracefully than the wine."
You have $15 in your pocket and have to bring a bottle of American wine to a party. Give us a few choices.
"2005 Markham Wines Glass Mountain Chardonnay, Napa Valley, Calif.: A good balance in this chardonnay with green apples and oak.
"2006 Ironstone Vineyards Obsession Symphony, Sierra Foothills, Calif.: I love this wine with its floral notes.
"Columbia Crest 'Two Vines' Shiraz 2002: A pleasant, balanced, medium- to full-bodied red with notes of plums and dark berries.
© 2008 King Features Synd., Inc.
HERB GRILLED CHICKEN WITH ORANGE BALSAMIC SAUCE
6 to 8 boneless, skinless chicken breasts
1 teaspoon herb blend of rosemary, thyme and
parsley.
2 tablespoons olive oil
Orange Balsamic Sauce:
1 1/4 cups balsamic vinegar
1/2 cup orange juice
Toss chicken with olive oil and herbs. Allow
to chill for 30 minutes. Then cook in pan, roast
or grill to doneness. Pour sauce over chicken
and toss. Goes nicely with wild rice. Combine
ingredients and reduce by half in a saucepan
over low heat.
Recommended wines with this dish: 2006
Dr. Loosen DR. L Riesling Q.B.A., Mosel-Saar-
Ruwer, Germany. 2005 St. Hallett Faith Shiraz,
Barossa, Australia.
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