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December 16, 2020December 3, 2020

Yes, there are decent sweet wines

Most wine aficionados, geeks, and the pinky lifters look at sweet wines as “syrupy sweet little nonentities” that should not be taken seriously and dismiss them as undrinkable trash. Unfortunately, in some cases, they happen to be right. This country, whose citizens are known to have a monstrous sweet tooth, has been subjected to some incredibly poor sweet wines that have nothing at all to offer them except being an inexpensive, slightly alcoholic, grape flavored, soda pop without the bubbles.

Enter Bordeaux France, the ancestral home of many of the world’s fi nest wines, some of these being sweet wines. These wines are so popular in Europe (more specifically in Russia) that we rarely see them here. Sweet wines, often called Dessert Wines, display all of the charm and character that made the classical Bordeaux wines famous and are once again appearing on our shores. Might I suggest that we drop our sweet win prejudice and give these wines a fair trial?

Just FYI, Château d’Yquem, a Bordeaux sweet wine, was awarded the highest rating a Bordeaux wine can achieve, Premier Cru Supérieur, and sells for $250+ a bottle.

Let’s start by stating one very important point: it is ILLEGAL in every wine producing country of the world to add sugar to wine to sweeten it or increase its alcohol content; in ancient Germany, the penalty was death. Wines are made sweet in Bordeaux when growers take the gamble of losing their entire crop to frost or disease and leave the grapes on the vine long enough to create natural sugars enhanced by a good fungus called botrytis cinerea. The botrytis not only enhances the grape sugars but also adds its desirable and distinctive flavor and aroma to the finished wine.

2015 Château Dauphiné Rondillon 750 ml ($42).
This wine, as do all of the Bordeaux sweet wines, displays a golden color that is almost hypnotizing and eagerly invites the first sip. The aroma is outstanding, displaying wildflowers, citrus, and summer stone fruits. On the palate, the wine presents peaches, honey, crème brûlée, tangerine, and the unmistakably pleasant flavor from the botrytis. These all continue to the finish where they seem to last indefinitely. This is a prime example of a Bordeaux sweetie and may change your mind about sweet wines forever.

2019 Château La Hargue 375 ml ($15).

This wine presents a brilliant golden color and an attractive aroma of exotic fruit, citrus, and vanilla. The aroma proceeds nonstop to the flavor, where it is enhanced by the sweetness. The finish will impress you with its extraordinary length. If you believe that all sweet wines taste the same, the 2019 Château La Hargue will change your mind.

2018 Château Tanesse Palissades 375 ml ($15).

Another melody of a similar tune, however, this one has incorporated the Muscadelle grape into the blend for added interest, depth, and color. This is truly a summer wine as it very prominently displays the aromas of summer flowers and the light-colored summer fruits. There are hints of citrus, such as tangerine and grapefruit, which carry on to the flavor and then transition to a fresh and fruity, almost overpowering, finish. This wine could be considered the perfect ambassador for sweet Bordeaux wines.

Château la Rame 750 ml ($35).

This wine is the most kaleidoscopic of the quartet, presenting an ever changing experience. Here too, the wine shares similar flavors and aromas to all Bordeaux sweet wines but presents its flavors in a different order, making for even greater interest. It is the summer fruits that take preference over the floral aromas. These fruits carry through to the flavor and are amplified in the finish. This wine, like all of the others presented here, can prove to be the perfect end to a perfect meal.

December 2, 2020December 1, 2020

Anglers: It’s Spanish mackerel time

Anglers who fish offshore or inshore can celebrate the holiday season by catching Spanish mackerel, which are plentiful in South Florida in December right on through March.

According to legendary Capt. Bouncer Smith of Miami Beach, all that’s needed to catch the smaller cousin of the king mackerel, or kingfish, are some No. 1 planers or some 2-ounce cigar leads, and some No. 2 red-bead Clark spoons.

The planers, which are rectangular pieces of steel with a clip attached, and cylindrical weights get the spoons down to where the Spanish mackerel hang out.

“Anytime that you exit the inlet and it’s too rough to run, or if you see birds anywhere along the coast in your travels, you deploy your planers or cigar leads with a 6-foot to 8-foot leader and a red-bead No. 2 Clark spoon, and there’s an excellent chance that you’ll encounter Spanish mackerel,” said Smith, who added that the fish eat swimming plugs.

“To complement your emergency supply of Clark spoons and planers, some 6- or 7-inch Yo-Zuri Crystal minnows are also an excellent trolling bait for Spanish mackerel.”

Smith said don’t hesitate to put out some double-hooked ballyhoo, which are commonly used for dolphin, if you come across a school of mackerel as you’re heading back to the inlet. He said ballyhoo are a good bait for big Spanish mackerel, which can top 10 pounds.

“If you encounter Spanish mackerel, or Spanish mackerel are your target for the day, bring ample boxes of chum, and if at all possible, glass minnow chum, which is not to be confused with silversides,” Smith said, adding that Spanish mackerel can be caught in inlets out to 90 feet of water, with the best fishing in 20-40 feet. “And then a bucket of live shrimp or several dozen small live pilchards, and it’ll be one of the funnest days your kids will ever have.

“You find where the mackerel are, you anchor up and you chum. Fishing with small live shrimp and small pilchards, the kids’ll have lock and load action, and it’ll be a lot of fun.”

Smith emphasized that the smaller the shrimp, the better.

“The biggest tip on fishing for mackerel with shrimp is don’t pick the big shrimp,” he said. “Real small shrimp will consistently catch a Spanish mackerel. The real big shrimp, if it gets bit, will get bit in half, and always the end without your hook in it. So go with the really small shrimp. The ridiculously smallest one in the bucket. It’s highly effective for Spanish mackerel. Hook it through the head, because you want them to swim very naturally.

“If you want to have a little bit more exciting action, it’s very critical if you’re using a nylon jig or a bucktail, to use the smallest little piece of shrimp on the hook. The bucktail or the nylon jig will dance very pretty, but if you put a big chunk of shrimp on, it won’t. If you use a little teeny piece of shrimp, then the jig will still have great action and it will smell like a shrimp.”

Smith recommended using 1/0 to 3/0 long-shank hooks with the baits, preferably black or bronze, with 30- or 40-pound fluorocarbon leaders, which are invisible in the water. He did note that some sharp-toothed mackerel will cut through the leaders, but you’ll get many more bites than if you use wire leaders.

Losing a hook is not a big deal, but losing a lure can be. Smith said that anglers who cast spoons, plugs, or jigs for mackerel might find fluorocarbon too expensive if they get too many cut-offs, so he suggested using 20-pound titanium wire.

To keep a Spanish mackerel, it must measure at least 12 inches from the tip of the mouth to the fork of the tail. The daily bag limit is 15 per angler, which will provide numerous meals for your family and friends. The delicate white flesh can be prepared a number of delicious ways, including smoked, broiled or grilled, and it’s excellent for ceviche.

“That’s my very favorite smoked fish,” Smith said. “And it’s really good
fried when it’s fresh.”

Having the fun of catching a dinner that satisfying is something worth celebrating.

November 15, 2020October 23, 2020

Holiday tips to manage diabetes

November is National Diabetes Month, and the Center for Disease Control reports that 29.1 million people, diagnosed and undiagnosed, are challenged with this disease in the United States. As a Certified Diabetes Educator (CDE) I focus on wise food choices throughout the year. As the holiday season unfolds, I want to give people the tools to eat well and wisely.

In planning menus and choosing items from those often served at holiday meals, diabetes can afflict the meal planner as well as those dining at the table.As the host or hostess, it is important to include options for those who may have challenges with what some folks dismiss as “just a little sugar.” In putting together a menu of traditional dishes, which tend to be carbohydrate heavy, remember that to control diabetes it is essential to manage carbohydrate intake. Carbohydrates are necessary nutrients that are the fuel for energy— however if diabetes is a factor, carbs must be monitored. Carbohydrates are starches, sugars, and fiber. Now let’s look at some of the dishes typically found on the Thanksgiving menu.

Snacks and Appetizers:
These often include cheese and crackers, dips, or cocktail-size frankfurters. Good- for-you options to substitute are fresh vegetables in place of salty snacks such as chips or pretzels. Limit the cheese, which can be high in fat and calories, and ditch the baby frankfurters for lean lunchmeat rolled in lettuce leaves.

Side Dishes:
Folks do love potatoes — mashed, scalloped, or sweet. It is not the potato itself that gets the bad rap; it’s the additions of butter, cheese, milk, sour cream, and other goodies. If making potatoes, opt for low-fat milk or plain Greek-style yogurt in place of cream and sour cream. If sweet potatoes are on the list, cut back on the amount of butter, sugar, and marshmallows. Sweepotatoes are a real power food, but if pairing the sweets with the previous list, the power punch is knocked out! Include roast or steamed green vegetables, baked squash, and a tossed green salad.

Now turkey stuffing is in the side-dishcategory — this too can be more wholesome if you use a little less butter or margarine, use sodium-reduced broth, and whole grain bread or brown rice, depending on the type of stuffi ng you are making.

Main Dishes:

Turkey is the star attraction on most tables, however, it can also be joined by ham or roast beef. These are protein foods without any carbohydrates. Limit servings to 3 to 4-ounce portions. If turkey is your main-dish choice, go for roasted turkey and not deep- fried. Choose turkey breast and remove the skin. If gravy is on the must-have list, limit to a couple of tablespoons or half a ladle of gravy.

Dessert:
I know this is where so many slip up. Don’t deny yourself dessert, choose half-size portions, forgo caramel, chocolate, and whipped toppings. If eggnog is in the picture, pour a juice-size glass or make the beverage your dessert in place of cake or pie.

These are some of the tools and guidelines for good and healthy eating during the holidays. Diabetes is serious but by making wise choices as the host or guest, folks can eat well, enjoy the season, and keep well-being goals in sight.

Take Away: You can enjoy seasonal holidays by making good choices to eat well and manage the Diabetes challenge.