CUISINE scene

February is a great month, for lots of reasons, the first being that you have Groundhog Day and my birthday on the same day! If only I could celebrate it multiple times! Actually, there are plenty of more important things going on at the Club this leap year month. The first is Valentine’s Day on the 14th. This year, we are going to have a few events for you and your special someone that you might not want to miss. I am featuring a “His and Hers” special menu in the Pirate’s Den. We’ll also feature the regular menu. On Friday, the 17th, we are having our first wine dinner of the year. This Italian-themed dinner will be a fun and romantic evening to celebrate with your love. Then, to top off the week, we are offering a complimentary glass of wine to everyone who is joining us in The 1876 Grille on Saturday, the 18th. If all that is not enough, we will have our Health Fair Week early in the month and then start Fat Tuesday on the 21st with Creole specials in the Pirate’s Den.

We’re moving into the thick of winter this month so keep an eye out for the new winter menu in the Pirate’s Den. As you all know, I like to feature the flavors and ingredients of the season. Winter is my favorite season for food because it always reminds me of home, hearty Midwest meat and potato style dishes. There will be a few hearty comfort foods involved that will keep you warm until spring.

Cooking Class

When I start thinking about winter and the flavors of this season, I think of game meats. Growing up in Ohio we had access to some great hunting for waterfowl. It was a little tough sometimes waking up at daylight only to sit in a duck hunting blind when it’s 15 degrees with a wind chill of -5. With that said, I want to show off how great and easy Duck can be. Come out for a class on one of my favorite feathered friends and see what you can do at home with duck.

Happy Cooking!

Chef Stephen Bechan
Executive Chef

The GRAPEVINE:

How Long Should Wine Be Aged?

The following answer comes from the Merryvale Vineyards (October 2011 FYC Wine Dinner) website.

While most wines are ready to enjoy as soon as they’re available in the market, fine wines will continue to evolve with additional aging. The added cellar time gives the wine time to develop more complexity, more mature flavors and softer tannins.

Lighter fine white wines such as Sauvignon Blanc are best enjoyed from the time of release (within a year after harvest) and for the next two to three years. With optimal cellar conditions, richer white wines such as Chardonnay can be enjoyed from the time of release (two to three years after harvest) for another five to ten years.

Lighter red wines like Pinot Noir will continue to evolve for up to five years from release (two to three years after harvest) and hold for many years after that. The big reds, such as fine Cabernet Sauvignon, are typically released three to four years after harvest. These wines will benefit with an additional ten or more years of cellaring before reaching a plateau where they can be held for many more years after that. Note: When in doubt, it is better to drink a wine too early than too late!

The above answer is nice and simple but the reality is much more complex because the location of the property and the weather conditions during the growing season have a significant bearing on ageability. A much more definitive answer to the aging question can be found on a vintage chart such as http://www.erobertparker.com/info/vintagechart.pdf

The Wine Club meets for a tasting class the third Tuesday of each month. Make a reservation to try it out by calling the FYC office (904) 387-1653. If you have questions, send me an e-mail at shewbrooks@comcast.net.

Steve Shewbrooks
Wine Club Chairman