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Pairing Wine With Dessert: Cake, Chocolate & More For National Drink Wine Day

February 18, 2022 at 3:36 pm · Filed under Chocolate, Cookies-Cake-Pastry, Desserts, Food Holidays, Ice Cream-Sorbet-Yogurt, The Nibble, Tip Of The Day, Wine

It’s National Drink Wine Day. But let’s expand our American horizons to a different slant: pairing wine with sweet foods.

> The history of wine is below.

Also check out:

  • Pairing Wine & Cake
  • Pairing Wine & Chocolate
  • Pairing Wine & Desserts
  • Pairing Wine With Ice Cream & Sorbet

    •  
    A bonus:

    Pairing Beer & Chocolate
     
     
    NOW IT’S TIME TO PARTY!

    What should you do with these wine-and-sweet-food pairings? Have a party, of course!

    Pick your theme, then invite friends to a dessert potluck.
     
     
    > The History Of Cake

    > The History Of Chocolate

    > The History Of Ice Cream
     
     
    A BRIEF HISTORY OF WINE

    The oldest evidence of fruits and grains fermented into alcoholic drinks is found in China, around 9,000 years ago. Here’s a timeline.

  • 7000-6600 B.C.E. in China. People in the Yellow River Valley (Henan province) made a fermented wine of rice, fruit, and honey. It was stored in earthenware jars.
  • 4,000 B.C.E. in the Middle East. Wine making facilities are discovered in excavations in Armenia, Georgia, Iran and Israel. The wine was stored in large earthenware vessels submerged in the ground.
  • 1600–1100 B.C.E. in the Middle East. Evidence of wine transported in clay amphorae and goatskins, in Assyria, Egypt, and Mesopotamia.
  • 1400 B.C.E. in the Middle East. Amphorae become the primary container to ship wine in ancient Israel and Greece.
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    [1] Enjoy a late harvest Muscat with your cake(photo © PantherMedia Stock Agency | Vadim Vasenin).


    [2] Vin santo, a Tuscan dessert wine served with cantucci (shorter biscotti) have long been a popular dessert in Italy. (photo © PantherMedia Stock Agency | Valery Vvoennyy.
  • 1500–1200 B.C.E. Greece. Clay tablets written in Linear B, the ancient Greek transcript, include messages about vines and wine.
  • 900 B.C.E. Northern Europe. During the Iron Age in Gaul, barrels become the preferred container to store and ship wine.
  • 900–100 B.C.E., Greece & Rome. Clay amphorae remain the preferred container to store and transport wine.
  • 206 B.C.E.-220 C.E., China. Wine begins to be produced in China in the Han dynasty.
  • 77 C.E., Rome. Pliny the Elder writes “Vino Veritas” (“In wine, there is truth”) in his Naturalis Historia (Natural History).
  • 1000, France. Château de Goulaine is built in the Loire Valley. Home to the family of the marquis de Goulaine for more than 1,000 years, it still makes wine and is possibly the oldest extant winery.
  • 15th and 16th centuries, Germany. Wines that may have been sealed and stored in stoneware jugs re-ferment, creating wines with spritz. This creamy or “crémant” style led to the creation of French sparkling wine and British cider.
  • Late 1500s, Southern Europe. The wine was preserved for long shipping journeys through fortification: adding alcohol. Higher alcohol meant better preservation, and led to the creation of Madeira, Marsala, Port, and Sherry. (I.P.A. beer was created for the same reason: to be shipped long distances, in this case to India).
  • 1600s, Europe. Sweet wines are the most highly prized: Riesling from Germany, Sauternes from Bordeaux, and Tokaji from Hungary*.
  • 1600s, Portugal. Glass wine bottles were first popularized to age Port wines.
  • 1650, France. Somewhere in Bordeaux, Cabernet Franc and Sauvignon Blanc naturally cross to create Cabernet Sauvignon.
  • 1659, South Africa. Grapevines are first introduced to the area around Cape Town, leading to the creation of the great sweet wine Vin de Constance. It is said that Louis XVI and Marie Antoinette had more bottles of it in their cellars at the Palace of Versailles than French Burgundy. In the U.S., John Adams and George Washington were great fans of the wine. Napoleon Bonaparte spent his exile on St. Helena drowning his sorrows in Vin de Constance. Jane Austen wrote that “the finest old Constantia wine is the perfect remedy for a disappointed heart.” French poet Charles Baudelaire compared his lover’s kiss to both opium and the finest Constantia wine [source].
  • 1776, Philadelphia. Madeira was the wine enjoyed at the signing of the Constitution.
  • 1737, Hungary. Tokaj, in the foothills of the Zemplén Mountains, becomes the world’s first demarcated wine region. It was done to protect the sweet white wine making tradition of Tokaji Aszú, the world’s oldest sweet wine, which had then been made for nearly 1000 years.
  • 1740s-1820s, Europe. Wine bottles were redesigned to be laid on their side, creating the ability to age wines long term. Glass bottles began to be used in the 17th century, although they were squat, with large bases and short necks. They were stood up straight for storage; but stored this way, the corks dry out. By the 1820s wine bottles resembled the traditional ones we use today [source].
  • 1857, California. The first commercial winery, Buena Vista Winery, is established in Sonoma County. It is still in business.
  • Mid-1800s, France. Sparkling wines are popularized in the Champagne region, partially due to consistency in wine bottle manufacturing that can withstand the pressure of the bubbly.
  • 1860s, Italy. Europeans still love sweet wines: The red wines of Barolo, today the most tannic and masculine of wines, are sweet.
  • 1890, U.S. Zinfandel is the most planted grape in America.
  • 1860-1900, France. Some 70% of Europe’s vineyards are killed by Phylloxera astatrix, a microscopic, aphid-like insects. Vineyards were replanted with hybrid wines that crossed the Vitis vinifera with resistant species.
  • 1920–1933, U.S. Prohibition is enacted. It is illegal to make and sell wines, except for a fraction needed for medicinal and religious purposes.
  • 1950s, U.S. Personnel returning from the war in France lead to the import and popularization of French wines.
  • 1965, Australia. Bag-in-a-box wine is invented by Australian winemaker Thomas Angove.
  • 1978, U.S. Robert Parker launches The Wine Advocate, a consumer newsletter that uses a novel 100-point wine rating system.
  • 2000. France is the world’s largest producer of wine in the world. Italy is second.
  • 2010. Cabernet Sauvignon is the world’s most planted wine grape.
  • 2013. China becomes the world’s largest consumer of dry red wines in the world [source].
  • Present, China. Thanks to its immense territory and favorable climates, China is the largest grape producer worldwide, contributing to nearly half of the world’s grape production [source].

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    *Cleopatra had a penchant for Muscat Of Alexandria, a sweet white wine that is still made today. The grape originated in North Africa, and was cultivated extensively on the island of Lemnos in the North-Eastern Aegean region of Greece. Cleopatra’s wine purportedly came from there (around 40 B.C.E.).

     
     

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    Cabbage Recipes And Cabbage History For National Cabbage Day

    February 17, 2022 at 10:17 am · Filed under Food Facts - Food History, Food Holidays, Recipes, The Nibble, Vegetables-Salads-Herbs

    Head of Savoy Cabbage
    [1] The four varieties of cabbage found in the U.S.: Savoy…(photo © Monika Grabowska | Unsplash).

    Head Of Napa Cabbage
    [2] Napa cabbage…(photo © MG Produce).


    [3] Green cabbage…(photos #3 and #4 © Good Eggs).

    Head Of Red Cabbage
    [4] …and red cabbage.


    [5] Today’s recipe (below), Pasta, Cabbage, Salume & Pecorino Cheese (photos #5 and #6 © Veroni).


    [6] Salume Milano, a mild salami with garlic and pepper.


    [7] Stuffed Savoy cabbage—a beauty (photo © Waitrose).


    [8] A simple idea: Make your a salad with chicken strips atop cabbage instead of lettuce (photo by Elvira Kalviste | © The Nibble).

    Spicy Thai Cabbage Salad
    [9] Spicy Thai cabbage salad. Here’s the recipe (photo © Beekman 1802).

    		  

    We’re glad that cabbage has a holiday: National Cabbage Day on February 17th. Cabbage is a high-antioxidant Brassica (plural Brassicae), the genus family of cruciferous vegetable powerhouses, packed with potent, cancer-fighting phytonutrients.

    Members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish/wasabi, kale, kohlrabi, mizuna, mustard greens, radish, rapeseed/canola, rapini, rutabaga, tatsoi, turnips, and watercress, among others.

    But today, it’s all about cabbage.

    > Check below for our favorite cabbage dishes.

    > Also below, 30 delicious cabbage recipes.

    > The year’s 9 cabbage holidays.
     
     
    THE HISTORY OF CABBAGE

    About 2,500 years ago, Brassica oleracea grew as a wild plant along the coasts of Britain, France, and parts of the Mediterranean. It was known as wild mustard.

    Hop over to Ancient Greece and Rome, where wild mustard was cultivated in fields and home gardens. Farmers and home gardeners bred the mustard by selecting seeds from the plants that grew more leaves, yielding more food per plant.

    After many generations, this artificial selection (as opposed to natural selection, with no human intervention) produced a leafy version of wild mustard that looked more like modern-day kale or collard greens.

    Fast forward to sometime after the year 1600: Farmers selected seeds from plants that produced enlarged leaf buds. After many generations, huge heads of tightly rolled leaves emerged—what we call cabbage.

    Other farmers selected for enlarged flowering structures that became broccoli and cauliflower; enlarged stems that became kohlrabi, small heads that became Brussels sprouts).

    While these cultivars are diverse in appearance and taste, it may be because the plants grew in different geographic areas and terroirs, which offered more genetic diversity for breeding [source].

    Today in the U.S., there are four main cabbage varieties: green, red, Napa, and Savoy (photos #1, #2, #3, and #4).

    There’s also a new variety, not widely available, called sweetheart cabbage, kool cabbage, caraflex cabbage, or pointed cabbage.

    All can be eaten raw or cooked.

    > More cabbage history.
     
     
    FAVORITE CABBAGE DISHES

    We started eating lots of cabbage years back, when the medical data on antioxidants first appeared in the consumer press. Here are some of our favorite ways to enjoy cabbage; and there are hundreds of others.

  • Cabbage chips (purchased or made in the dehydrator)
  • Cabbage cups and wraps
  • Cabbage pancakes
  • Charred, grilled, sautéed and stir-fried cabbage sides
  • Colcannon
  • Coleslaw and other cabbage salads (with apples, Asian pear, red onion, and many other ingredients)
  • Corned beef and cabbage
  • Dumpling, egg roll and knish filling
  • Japanese and Korean dishes (kimchi is a favorite!)
  • Sauerkraut
  • Sausages with cabbage and bacon
  • Soup
  • Stuffed cabbage/cabbage rolls
  • Tacos, tostadas and other Tex-Mex

    •  
    But what about pasta?

    We’d never come across a cabbage and pasta recipe until we came across this one, sent to us by Veroni.

    Looking about, we then found others, but start here.
     
     
    RECIPE: PASTA WITH SAVOY CABBAGE SALAME & PECORINO CHEESE

    You can substitute different pasta shapes, cabbage varieties, and types of salame (Americans spell it salami). We used leftover baked ham in one variation, and pork and sausages would work equally as well.

    Scroll down for more yummy recipes.

    Ingredients For 4 Servings

  • 1 box rigatoni or substitute
  • 1.5 cups Savoy cabbage
  • 7-8 ounces of Salame Milano or substitute
  • 1 garlic clove
  • ½ glass red wine
  • Fresh sage
  • Pecorino cheese
  • Extra virgin olive oil
  • Salt and pepper

    •  
    Preparation

    1. Brown the garlic in hot oil. Then cut the salame into strips and add it to the pan to brown. After 1 minute, add the sage and red wine and simmer until the wine evaporates. Keep warm.

    2. WASH the Savoy cabbage, cut it into slices, and boil it together with the pasta. Drain, saving a bit of cooking water, and toss it in the pan with the sauce. Taste and if necessary, adjust the salt and pepper.

    3. STIR in the cooking water and plenty of grated pecorino cheese, toss and serve.
     
     
    MORE CABBAGE RECIPES

  • Asian/Chinese Chicken Salad
  • Barley Stuffed Cabbage With Guinness
  • Cabbage Chips
  • Chicken Larb With Grapes
  • Chinese Egg Rolls
  • Choucroute Garni
  • Corned Beef & Cabbage Casserole
  • Corned Beef & Cabbage Egg Rolls
  • Corned Beef & Cabbage Potato Salad
  • Corned Beef & Cabbage Sandwich
  • Corned Beef & Cabbage Tacos
  • Dobladas
  • Fish Tacos
  • Grilled Cabbage Steaks
  • Guinness-Marinated Corned Beef & Cabbage
  • Pulled Pork Sliders With Cabbage Slaw
  • Red Cabbage With Chorizon & Bacon
  • Slow Cooker Corned Beef & Cabbage
  • Unstuffed Cabbage & Pierogies

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    MORE SLAW & COLE SLAW RECIPES

  • Asian Slaw With Snow Peas & Pear
  • Bacon & Blue Cheese Cole Slaw
  • BBQ Slaw With Mexican Accents
  • BLT Slaw
  • Cabbage Slaw With Lime-Cumin Vinaigrette
  • Citrus Slaw
  • Khmer Pickled Cabbage Slaw
  • Spicy Thai Cabbage Salad (photo #9)
  • Vanilla Slaw
  • Vietnamese Cabbage Slaw
    		•
     
     
     

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    A Delicious Almond Cake Recipe For National Almond Day

    February 16, 2022 at 4:48 pm · Filed under Cookies-Cake-Pastry, Food Holidays, Fruits, Nuts & Seeds, Recipes, The Nibble

    Almond Cake Recipe
    [1] Orange and almonds are a great pairing in this Mediterranean-style cake, which uses extra virgin olive oil instead of butter (photos #1, #2 and #3 © Discover California Wines).


    [2] Check out different wine and cake pairings in this article.


    [3] To share this cake with guests, offer coffee and tea in addition to a dessert wine. And don’t forget: Some people might like a glass of milk!


    [5] The rosy flesh of blood oranges will make a more beautiful garnish (photo © Gelson’s Markets).


    [6] Instead of the rosiness of blood oranges, cara cara oranges have pink flesh (photo © Good Eggs).


    [7] Most California Muscats are sweet, although around the world, the wine produced may be dry, medium, sparkling, a sweet dessert wine. Quady Essencia is a full-bodied sweet wine made with Orange Muscat grapes (photo © Quady Winery).

    		  

    What to bake on February 16th, National Almond Day? How about this divine Toasted Almond, Orange, and Olive Oil Cake recipe, which uses heart-healthy EVOO instead of butter, and is scented with orange zest.

    This easy but impressive toasted almond cake captures three of California’s favorite flavors: navel oranges, olive oil, and almonds.

  • February is not only the height of California’s citrus season, it’s also when the state’s olive oil producers release their fresh, fruity extra virgin olive oil from last fall’s harvest.
  • As for almonds, they’re the official state nut*.

    •  
    For a bigger celebration, we’re adding a California Muscat (California Late Harvest wine is equally delish).

    > The history of almonds.

    > The history of cake.

    > Pairing wine and cake.

    > The different types of cake.
     
     
    RECIPE: TOASTED ALMOND, ORANGE & OLIVE OIL CAKE

    For the orange garnish, consider one of the showier varieties: rosy blood oranges, or pink-fleshed Cara Cara oranges. But even a standard navel orange will look good atop the cake.

    You can change the fruit garnish seasonally.

  • In the spring, swap the citrus for strawberries.
  • In summer, cherries, blackberries, and peaches.
  • In autumn, pears.

    •  
    This cake loves fruit of any kind, and a little whipped cream never hurts—or a dab of crème fraîche or mascarpone. You’ll want to keep it in your dessert repertoire year-round.

    Enjoy it with a California dessert wine.
     
    Ingredients For A 9-Inch (23-cm) Cake

  • 1/3 cup (50 g) raw almonds
  • 1 cup plus 3 tablespoons (140 g) sifted all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 cup (200 g) sugar
  • 1 cup (250 ml) whole-milk yogurt
  • ½ cup (125 ml) extra virgin olive oil
  • 1 teaspoon (packed) grated orange zest
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Garnish: 3 tablespoons (20 g) sliced almonds
  • Garnish: 2-3 oranges, sliced
  • Optional for serving: whipped cream

    •  
    Preparation

    1. COAT the bottom and sides of a 9-inch (23-cm) round cake pan with vegetable spray. Line the bottom with parchment paper. Dust the sides with flour, shaking out the excess.

    2. PREHEAT the oven to 350°F (175°C). Toast the raw almonds on a baking sheet until fragrant and lightly colored inside, 12 to 15 minutes. Cool completely.

    3. GRIND the toasted almonds in a food processor, along with 1 tablespoon of the sifted flour, until fine. Transfer to a bowl and whisk together the ground almonds, the remaining flour, the baking powder, and salt.

    4. WHISK the eggs in a large bowl until well blended. Add the sugar gradually and whisk vigorously until the sugar dissolves. Whisk in the yogurt, olive oil, orange zest, and extracts. When well blended, add the dry ingredients. Whisk just until blended; do not overmix (it makes the cake tough).

    5. POUR the batter into the prepared pan. Sprinkle the sliced almonds on top. Bake until the cake feels firm on top and just begins to pull away from the sides of the pan, 35 to 40 minutes.

    6. COOL the cake in the pan on a rack for 10 minutes, then invert onto another rack and remove the pan and parchment paper. Invert again onto the first rack to finish cooling. Garnish with orange slices.
     
     
    WINE PAIRINGS

    A glass of sweet wine, with or without a piece of fresh fruit, is often served as dessert in Europe.

    You can also serve it with cookies: Follow the Italian tradition of serving Vin Santo, a dessert wine from the Tuscany region of Italy, with biscotti and other cookies (shortbread works nicely).

    California produces a range of sweet wines that complement a nutty cake.

  • Late-harvest white wines often made with Sauvignon Blanc, Sémillon, or a blend of the two, have honeyed aromas and a luscious, silky texture.
  • Dessert wines from the Muscat grape are more floral and highly scented; Orange Muscat, with its aromas of orange blossom and peach, is an uncommon treat.
  • Bubbly: Look for a California sparkling wine in an extra dry or demi-sec style. Despite the names, both styles are actually a touch sweet and perfect with an unfrosted cake.

    •  
    You can even have the cake with ice cream. Here’s how to pair ice cream with dessert wine.

    > Pairing wine and chocolate.

    > Wine and dessert pairings.

    > Pairing wine and cake (second article).

    > Pairing wine and popcorn.
     
     
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    *To be perfectly accurate, California has designated four official state nuts: almonds, walnuts, pistachios, and pecans.
     

     
     

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