THURSDAY, JANUARY 23, 2003
FOOD
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Wine can be appreciated by enthusiasts young and old
Christina DiGiacomo cdgiacomo@kansan.com
EAT THIS
Sipping on a glass of wine while indulging in a meal that complements it is quite a harmonious task.
There is a balance between food and wine, and when the two are corrected, a symphony of flavors explodes. It's quite stimulating until a condescending waiter ruins the moment. Although some might think students are too young to know about good wine, I disagree. I won't let annoying waiters keep me down, nor should you.
Every time I request to see the wine list at a restaurant (especially at an expensive one), 90 percent of the time I am mocked by an irritated server. After a few minutes of awaiting the menu, the server comes back to the table and finally hands it to me.
As I glance over the various wines, the server approaches and asks, "Have you come to a decision?" I quickly respond, narrow down my choices to a chardonnay (a white wine) and then proceed to ask about the different selections. With extreme annoyance, I am told about the whites; I select a Chardonnay, and the waiter is infuriated with me the rest of the evening.
Do I look to young too be drinking wine? Am I not at that particular age to start drinking wine? Do I look too stupid to know anything about wines? What's the deal? Maybe there might not be many 20 something connoisseurs, but we can at least know the basics of wines.
This weekend, don't surrender to the usual drink of choice — try ordering a glass
of pinot grigio or merlot. Hopefully such experiences as my own won't be reiterated, and if so, show an "appreciation" through the tip.
Graduate your taste buds with honors and dive into one of these fantastic wines, while accompanying a favorite food item. You will learn which wine goes with what in no time.
For more information on wine, log onto eat.epicurious.com brought to you by Bon Appetit & Gourmet magazines.
DiGiacomo is an Apple Valley, Minn., senior in communications studies. She studied at Dante Aligheri cooking school in Florence, Italy.
Italian Hamburgers
(Serve this with mashed potatoes from the deli, and steamed vegetables and a glass of Chianti)
1 pound lean ground beef
Ingredients:
2 pieces bread
3 tablespoons Parmesan cheese, grated (light: 2 tablespoons)
1 1/2 tablespoons parsley, freeze-dried
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil (light: olive oil spray)
Directions:
1. Soak bread in water and squeeze water from bread. Knead ground beef, bread, Parmesan cheese, parsley, salt and pepper in a large bowl. Shape into eight round, not flat, patties, each about 3/4 inch thick.
2. Add oil (or cooking spray) in a 10-inch skillet over medium heat, and cook patties on each side for about 5 to 8 minutes until done; drain.
3. Serve
Nutrition Facts (Lighter Version)
4 servings
Amount Per Serving
Calories 297 (262) Fat Calories 57 (53)
% Daily Value
Total Fat 19g (15g) 29% (30%)
Saturated Fat 7g (6g) 33% (30%)
Cholesterol 72mg (73mg) 24% (24%)
Sodium 245mg (268mg) 10% (11%)
Total Carbohydrate 7g (7g) 2% (2%)
Dietary Fiber trace (trace) 1% (1%)
Protein 23g (24g) 47% (48%)
Foods that go well with wine
Red Wines: red meat, some fish such as salmon or swordfish, earthy vegetables such as mushrooms, hearty sauces, go well with a red
Pinot Noir: sausage and peppers or Lasagna Bolognese, strawberry pie
Merlot: Chicken Cacciatore, pepperoni pizza, rhubarb
Cabernet Sauvignon: lamb chops or steak sandwich
Zinfandel: tacos, grilled swordfish steaks or pork chops
Chianti: grilled prime rib or meat loaf and mashed potatoes
White Wines: fresh fish and seafood, pasta with light cream,
butter, and oil based sauces, chicken, and summer vegetables go well with a white
Pinot Grigio: linguine with clams or chicken focaccia sandwich, or fish and chips
Chardonnay: risotto with shredded chicken and asparagus or grilled halibut or swordfish
Sauvignon Blanc: most salads or vegetarian dishes such as tofu or spring rolls, or quiche
Riesling: seafood paella or stew, angel hair pasta with shrimp in a buttery sauce, tiramisu or cheesecake
Rose Wines: fettuccine pasta with a tomato cream sauce, or chicken cordon bleu, berries and cream
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