Over the weekend, I had the occasion to go into a few wine stores and wine bars. One that impressed me was Vino Vino in Tribeca. The owner was extremely knowledgeable and very down to earth. He had some interesting items including a Dornfelder from Germany which apparently sold very well for the Thanksgiving holiday. Dornfelder is a red varietal which can be dry or semi sweet and has luscious red fruit notes. It was created in 1955 by August Herold in Weinsberg, part of the Württemberg region. The grape is a cross between the Helfensteiner and Heroldrebe grape varieties. These two are also crosses made by Herold earlier in the century. Helfensteiner is a cross between Frühburgunder and Trollinger while Heroldrebe is a cross between Blauer Portugieser and Lemberger by Herold. For more information on Dornfelder, Appellation America is very helpful. The wine in question is called Latitude 50 2006 by Nektar and has a small but intense following in New York it seems from internet searches. I would not have thought of that pairing necessarily. The store has mostly small production wines from single vineyards. A nice range of Italian, French, German, Austrian and American wines were available. While not inexpensive, the store seemed in line with most of the other wine shops I have been to this year in NYC. One lovely aspect of Vino Vino is that there is a wine bar next door where you can have small plates and try out some of the wines before investing in a full bottle. A pretty nice opportunity and a rare one.
Monday is recipe day on my blog. Here’s one from Jean Louis Douzamy, a French friend in Milan. Like many Frenchmen, Jean is extremely precise and enamored of all things that are healthy. This recipe seemed appropriate as a follow up to the heavy Thanksgiving Feast. Enjoy.
75 grams ofi semolina for cous cous (if you can find Bourghoul, that’s even better)
3 or 4 scallions or small onions
3 or 4 large tomatoes (about two kilos)
300 grams of parsley (don’t get the frozen kind)
Fresh mint (a bunch-once again, do not get the frozen kind)
3 or 4 lemons (not the kind in the plastic bottle)
Olive oil ( 6 or 7 tablespoons of the good kind)
Wash the cous cous (just a thin film of water, less than 1/2 a glass…)
Finely chop all of the ingredients (especially mint and parseley, not the tomatoes) mix everything with cous cous, add oil and lemon juice (if you want to be chic, grate a touch of the lemon rind into the mix)
Add salt and pepper
Leave in the refrigerator for one hour or more
Present the dish with a lettuce leaf or a white cabbage leaf on top.