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Michael Schlow

In 1985, Brooklyn-born chef, Michael Schlow, traded his baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey.

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Michael Schlow Michael Schlow
Michael Schlow Michael Schlow

Michael Schlow's Recipes:
1. Maine Crab Tart with Avocado, Tomato and Cucumber
Wine Suggestion: Iron Horse Vintage Brut 1997

2. Loin of Lamb with Artichoke Purée, Haricots Verts and Carrot Pearls
Wine Suggestion: Cafaro Cabernet Sauvignon 1999

3. Chilled Poached Salmon with Yukon Gold potatoes, Haricot Verts, Roasted Peppers and Yellow Pepper Vinaigrette
Wine Suggestion: Markey Family Chardonnay 2000

4. Squab with Sweet Corn, Bluefoot Chanterelles, Smoked Bacon, Carrot Juice and Truffle Vinaigrette
Wine Suggestion: Robert Mondavi Coastal Pinot Noir 1999

5. Seared Japanese Yellowtail with Coriander, Scallions, Kumquats and Ponzu Sauce
Wine Suggestion: St. Supery Sauvignon Blanc 2001

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PICKS OF THE MONTH

Cline Cellars Small Berry Mourvedre 2002
Contra Costa County, California
The Rhône Valley blending grape goes solo here, showing meatiness, jammy fruits, and chocolate wrapped in strong mint and eucalyptus aromas. It’s intense but fun, with a long finish. Enjoy with roast beef or lamb.

David Bruce Truchard Vineyard Pinot Noir 2001
Carneros, California
One of the most Burgundian examples from this Pinot Noir specialist. It’s a full-bodied wine with notes of game, wet earth, dark cherries, and black raspberries. The silky mouthfeel and gentle tannins make it enjoyable on its own or with chicken and more flavorful fish like salmon.

Zoltan Szabo: Raising the Glass in Toronto

Zoltan Szabo can’t keep wine to himself. After working his way up through restaurant life in his adopted home of Toronto, Zoltan now works together with Chef Tonia Wilson running their company Savour, which gives him the freedom to work the floor at their own events as well as consulting and teaching about wine in a variety of other contexts.

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Wine Tips: Zoltan Szabo

A Learned Response: “This wine would go well with a triple-cream cheese.” Many of our wine pairing preferences are learned by experience; however, whether they’re classic pairings or unorthodox combinations, it’s what works for you that’s the guiding factor: personal taste rules.

Texture: Match “power with power;” light-textured food balances better with lighter-bodied wines, while heavier dishes demand fuller-bodied wine. It’s not just the amount of alcohol or kinds of flavors involved; mouthfeel plays an important role.

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Wines for Winter

The holiday decorations have been packed into boxes and returned to the attic, the guests have all gone home, the house is empty and you couldn’t be more relieved. It’s cold outside and all you want to do is cuddle up with some comfort food and a rich and satisfying glass of wine. While crisp, dry whites and fruity rosés hit the spot in the hot summer months, full-bodied reds and creamy whites fit the bill in the winter. Who needs hot cocoa when you can drink a lush and elegant Cabernet Sauvignon with notes of dark chocolate? Why prepare a kettle of hot tea when you can sip a complex and earthy Chateauneuf-du-Pape with aromas of dried flowers? Here are some comforting winter recipes to serve alongside your favorite winter wines.

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StarVintner -Port That Bypasses the Port

Since the 18th century almost all Port has been cellared and shipped from Vila Nova de Gaia, which lies across the Douro River from the city of Oporto; Quinta do Infantado is an exception. The Infantado estate lies upriver, surrounded by the terraced vineyards which improbably cover the steep, difficult schist and granite slopes of the region.

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