Top: A bottle of Trousseau wine from Stephane-Tissot.com, rated 91 by Robert Parker. Second: The seminal fanciful label from Bonnie Doon Vineyards. Follow the red line to the flying cigar. Third: Goat-Roti, punning on the Rhone wine Côte-Roti and the classic Rhone label style. Photo courtesy FancyCellar.com. Bottom: Need you ask? It’s Marilyn Merlot from Marilyn Wines. Different vintages have different photos of Marilyn.

We received a news release right after Valentine’s Day, for a red wine called Trousseau from the Jura region in eastern France. The grape variety itself is called Trousseau or Trousseau Noir, an old variety. It is grown in small amounts in Europe, with the the largest vineyards found in Portugal (it is one of the grapes blended into Port). It is now being grown in California.

Although the timing was coincidental, we thought: Valentine’s Day…wedding proposals…wine to serve at showers or weddings. Let’s suggest wines with fanciful names.

First, a bit on Trousseau:

We have no idea how the grape was named Trousseau. The original meaning of the French word means “a little bundle,” and refers to the clothes, linens and other items collected by a single woman in anticipation of marriage.

A girl and her mother would start gathering items for the daughter’s trousseau years before the anticipated event—years before she might be of the age to be courted!

In the days when most people had little extra to spare, the mother might tuck away items when she could: a set of extra bed sheets, blankets, dishes, and other items.

As disposable income grew, the wares could contain bridal items, jewelry, fine linens, china, silverware, clothing and lingerie and much more.

So: Did some vintner, centuries ago, put aside wines for his daughter? Did that wine become known as Trousseau? The record is mute—at least so far as we could research it in English.
 
HOW WINES AR NAMED

For most of their history, wines were named after the region or grape varietal: Bordeaux or Cabernet Sauvignon, Burgundy or Pinot Noir, for example. The bottle labels followed a classic design. The name (title), contents and bottle shape were/are usually regulated by law.

Some 40 years ago, some modern vintners began using fanciful names and contemporary label designs as a marketing tool. The innovator was Randall Grahm of Bonnie Doon Vineyard in Santa Cruz, California.

Graham, a maker of quality wines, became the talk of the wine world in 1984 with the release of “Le Cigare Volant” (the flying cigar), a red Southern Rhone blend. The label spoofed a classic Rhone label of a vineyard, but look closely: a large cigar (think blimp) flies over the vineyard. The brand continued with other fanciful names, including our favorite, “Thanks, Semillon.”

You may have encountered some of Grahm’s legacy: Bored Doe, Goats Do Roam and Goat-Roti from Fairview Winery in South Africa and Marilyn Merlot from Marilyn Wines in Napa Valley, and others. California’s Topolos Winery was acquired by Russian River Vineyards, which [sadly?] discontinued its popular Stu Pedasso Zinfandel. Here are more wines with names of questionable dignity.

And here’s a sampling of other whimsy: fancifully-named wines that won’t offend Grandma.

Anyone with a special event on the horizon can design their own wine label. Just do an online search, and you’ll come across them.
 
ABOUT TROUSSEAU WINE

Trousseau, which is planted in Europe, California, even Australia, is called “paradoxical”: light-bodied and pale red, but with intense aromas and a firm tannic grip. You may come across producers from the Jura in your wine store (Jacques Puffeney, Jean-François Ganevat, Michel Gahier, and André et Mireille Tissot as well as from Californi (Arnot-Roberts and Copain).

We proffer our own suggestions for wedding wine: Cloud 9 Cabernet, Just Married Merlot and Wedded Bliss Sauvignon Blanc.

Feel free to contribute your own.

If you watch Top Chef, you’ve heard the term gastrique (gas-TREEK).

While it sounds like the French word for gastric system*, it’s actually a sweet and sour sauce, similar to the Italian sauce agrodolce (agro-DOLE-chay, meaning sour [agro] and sweet [dolce]).
 
Gastrique and agrodolce have a broad use: as sauces for meat, poultry, fish, pasta sauce, vegetables—even dessert (where chocolate can be used instead of the sugar), and to flavor cocktails. They’re good pairings for dishes that are high in fat content, since the vinegar cuts the richness.
 
The sauce is made by reducing sweet and sour ingredients, typically sugar and vinegar. The sauces are very similar and the terms are often used interchangeably, but there is one key difference: With a gastrique, the sugar is first caramelized in a pan over low heat. The sticky syrup is deglazed with vinegar, and stock is added to thin the sauce.
 
Additional flavorings can be added to create a more complex sauce—often fruit and/or wine; and flavored vinegars can add still more flavor. Both the type of stock and the vinegar greatly affect the flavor of the finished sauce.

 
TYPES OF GASTRIQUE & AGRDOLCE

Duck à l’orange is a good example. But you can also use an orange sauce with sea scallops, as in this recipe from NewFinMySoup.blogspot.com. Chef Marcus Samuelsson and bloggers Smith & Ratliff among others, have a similar scallop recipe.

Just do a web search for anything you want to make, plus gastrique (e.g. “chicken gastrique”).

Also consider the classic Italian onion side and antipasto dish, Cippolini in Agrodolce. This recipe, from Williams-Sonoma, uses white and brown sugars and white wine and balsamic vinegars. In Italy, sweet peppers also get the agrodolce treatment.

Consider this elegant sweet-and-sour sauce for Asian dishes—very different from cornstarch-thickened Chinese sweet and sour sauce.

Drizzle it over steaks or chops.

Use it as a salad dressing.

The options go on forever.
 
__________________________
*In French, gastrique plus a modifying word refers to gastrointestinal matters (e.g., suc gastrique is gastric juice).

Top: Seared scallops with blood orange gastrique from Center: Rack of lamb with rhubarb-sour cherry gastrique from SpoonForkBacon.com. Here’s the recipe. Bottom: Cippollini in Agrodolce from Williams-Sonoma.

[1] Shallot vinaigrette, a French classic, shown with Dutch yellow shallots. The recipe is below (photo © Good Eggs).

[2] Shallot bulbs have individual cloves, which are peeled and sliced like garlic bulbs (photo © Burpee).

[3] Mignonette sauce for oysters is shallot vinaigrette without the oil (photo © Whole Foods Market).

[4] French red shallots (photo © The Fresh Direct).

[5] A crispy fried shallot garnish tops sautéed baby greens. Here’s the recipe (photo © It’s Not Easy Eating Green).

[6] Banana shallots (photo © Tesselaar).

[7] Shallot confit. The recipe is above (photo © Eat Smarter).

[8] Shallots sautéed with rosemary, thyme and Pedro Ximénez sherry (photo © Botanica Magazine).

[9] Pickled Asian shallots, small and round. Here’s the recipe (photo © Karen Solomon | Asian Pickles: China).

[10] Shallots peeping up from the earth (photo © Harley Lin | Unsplash).

While they are a staple in France, most Americans don’t keep a store of shallots in the kitchen. Shallots tend to be that specialty onion you purchase for a particular recipe.

If you buy them for a particular recipe and have a extra shallots, what should you do with them?

 
 
> What exactly are shallots? See below.

> Also below: the history shallots.

> Mignonette sauce recipe.

> The different types of onions: a photo glossary.

> The history of onions.
 
 
RECIPE #1: SHALLOT VINAIGRETTE

Prep time is 5 minutes, active time is 20 minutes (photo #1)

You can double or triple the recipe and keep the extra in the fridge.
 
Ingredients

 
Preparation

A shallot is different from other onions in that the bulb is made up of individual cloves like a bulb of garlic, its close cousin.

The technique for dicing shallots and onions is to leave the root end of the bulb or clove intact while you cut. This keeps the bulb together so you can cut pieces that are uniform in size. Here’s a video showing how to peel, slice, dice and chop shallots.

1. COMBINE the vinegar and minced shallots in a small bowl and set aside for at least 15 minutes.

2. ADD the olive oil and a pinch of salt, and whisk together until well-combined.

3. TASTE and add another pinch of salt and pepper as desired.
 
 
RECIPE #2: CRISPY FRIED SHALLOT GARNISH

Use these (photo #5) to garnish anything savory. We add them as a garnish to plain grilled fish, meat and poultry for a bit of visual and flavor pizzazz.

Ingredients

 
Preparation

1. LINE a large plate with paper towels. In a small saucepan, heat the oil over medium-high heat until it begins to shimmer and lightly smoke.

2. ADD the shallots and cook, stirring often, until light golden brown, about 7-9 minutes. Using a slotted spoon, transfer the shallots to the paper towel-lined plate. Sprinkle lightly with salt.
 
 
RECIPE #3: SHALLOT CONFIT

You can make shallot confit (photo #7), by placing peeled shallots in a small dice (best for spreading, or cut into slices if you want larger pieces) in a small saucepan covered with olive oil or butter. You can add aromatics† if you like.

Then, simply simmer gently on very low heat for 30–60 minutes, until soft and golden (not browned). When cool, store them in a jar submerged in the cooking fat.

The confit will keep refrigerated for up to 2 weeks. Then, enjoy it:

 
How does shallot confit differ from caramelized onions?

Shallot confit is a slow-poached preserve: mild, luxurious, and subtly sweet. Caramelized onions are pan-browned: bold, rich, and deeply savory-sweet.

 
WHAT ARE SHALLOTS

Shallots are an allium, a member of the same botanic species as chives, garlic, leeks, onions and scallions/green onions. Prized for their delicate, sweet, and complex flavor, shallots have long been a staple in European, Middle Eastern, and Southeast Asian cuisines.

They are a milder type of onion, imparting a subtle flavor to recipes.

Shallots are preferred to onions by French chefs, because their mild flavor doesn’t overpower the other delicate flavors.

Shallots differ from other alliums in that they grow in clusters or clumps, like garlic—with individual cloves as well. Traditional varieties include:

 

[11] Dutch yellow shallots (photo © Good Eggs).
 
Terminology can get confusing. In French, shallots are called échalotes. Confusingly, in British English, spring onions* were once called “shallots” in some regions, leading to terminology overlap in older recipes. Whatever you buy should look like photo #2, although the coloring may differ.
 
Meet The Whole Genus

The Allium genus comprises some favorite flavor ingredients:

 
The botanical family is Amaryllidaceae, which contains mainly perennial flowering bulbs such as amaryllis and other lillies, daffodil and tuberose.

Allium genus members are also bulbs and also flower, but not in the same, showy way that engenders garden and home decoration.
 
 
THE HISTORY OF SHALLOTS

Shallots are believed to have originated in Central or Southwest Asia, possibly around present-day Iran, Turkmenistan, or Israel, all areas known for early allium diversity and cultivation.

The name “shallot” is thought to derive from the ancient city of Ashkelon (or Ascalon), a port city in modern-day Israel.

Greek and Roman traders called a type of onion Ascalonia caepa (“onion from Ascalon”), although it’s questioned whether this referred to shallots or a broader category of onions.

By the Middle Ages, shallots were cultivated in Europe, particularly in France, where they became a foundational aromatic in regional cooking.

They were also prominent in Persian and Indian cuisines, often used raw, pickled, or fried.

In Southeast Asia, especially in Thailand, Indonesia, and the Philippines, small red shallots became a kitchen staple—used in spice pastes, stir-fries, and condiments.

By 17th century France, shallots had gained prestige in haute cuisine due to their nuanced flavors.

They became essential in sauces like béarnaise and pan sauces; in vinaigrettes, compound butters, and refined sautés.

Today, more recipes around the world call for shallots instead of onions in dishes where a gentler flavor is desired.

In the U.S., you’ll see them in recipes for salad dressings, risottos, pastas, and even burger toppings where subtlety matters.

*Spring onions are immature onions, harvested early in the season.

†Aromatics for shallot confit:
> Thyme or clove: best for steak or chops topping, mashed potatoes, crostini.
> Rosemary or sage: best for roasts, squash dishes, charcuterie boards.
> Balsamic vinegar or red wine (a splash): best for cheese pairings, pork, or duck.
> Chili flakes, Aleppo pepper or coriander seeds: best for gentle heat with Asian fusion, lamb, or glazed vegetables.
 
 

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Popcorn and a movie?

How about popcorn cupcakes and a movie awards show?

Jessica of PNP Flowers Inc. created these fun cupcakes with popcorn. The popcorn is both in the batter and a garnish on top of the icing.

Why not whip up a batch for your Oscar nibbles?

Here’s Jessica’s recipe; the original recipe is from the Food Network.

More fun:

Can you guess which country has the most motion picture award organizations, after the U.S.? The answer is in the footnote below.

Here’s a list of film awards worldwide.

For yet more fun, pull down the Holidays & Occasions menu at the right and select Academy Awards.

Cupcakes for the movies, with popcorn both inside and on top. Photo courtesy PNP Flowers Inc.

Top: Start with unsauced pasta (photo courtesy Wikihow.com. Middle: A breakfast version of Spaghetti Carbonara from TheViewFromGreatIsland.com. Bottom: A fried egg tops pasta mixed with cherry tomatoes and chives, at Popsugar.com.

Pasta for breakfast? Yes, although not cold or reheated with sauce.

We’ve previously published recipes for gnocchi topped with a fried egg and breakfast pizza.

But plain leftover pasta, unsauced, can be served up as breakfast with a fried or poached egg, plus any cooked veggies you have on hand: broccoli florets, mushrooms, peas, spinach or other leafy greens, for example. Got cherry or sundried tomatoes? Toss ‘em in.

Our favorite leftover pasta for breakfast is angel hair pasta (capelli d’angelo) or other thin ribbon (capellini, spaghettini). If we’re cooking it for dinner, we make extra for breakfast or brunch. It will keep for a few days, if you don’t want to follow one pasta meal with another.

You can also use standard linguine or spaghetti; and, while they don’t hold a fried egg as evenly, any cut of pasta from tubes (penne, rigatoni) to shapes: bow ties (farfalle), shells (conchiglie), wagon wheels (ruote) and so forth. (See the different types of pasta.)

We adapted this recipe from TheViewFromGreatIsland.com, a blog by Susan Moran, who calls it “pure satisfying comfort food.” She enjoys it with her coffee.

Don’t forget the toast!

 
RECIPE: LEFTOVER BREAKFAST PASTA

Ingredients For 2-4 Servings

 
Preparation

1. REMOVE the pasta from the fridge and let it warm on the counter.

2. COOK the bacon until crisp. Add the ham and garlic and sauté for 3-4 minutes, adding some olive oil if the bacon didn’t render enough fat to cook the garlic. If you’re using only ham, you’ll need about 2 tablespoons of olive oil.

3. COMBINE the Parmesan and eggs in a small bowl, with fresh-ground black pepper to taste.

5. COOK until the eggs and cheese become a creamy sauce. If it is too thick, you can add some milk or cream. Taste and add salt as desired (or let each individual add his/her own salt to taste).
 
 
THE DIFFERENT TYPES OF PASTA