Issuu on Google+

NEW PIC

S

Acting Governor Tours Tomasello Winery

ROCK AFNROM: HOPS D

We visit:

Long Valley Pub & Brewery and Plagido’ Winery Cooking with

Beer & Wine Food & Drink

Perfect Pairings Articles by NJ Wine Guy & Eric Wormann


CONTENTS Stem & Stein

October 2012

Acting Governor Tours Tomasello Winery • 04

H

Plagido’s Winery • 10

Long Valley Pub & Brewery • 14

Rock and Hops • 18

ello everyone, Fall has arrived and its time for Octoberfests and the Garden State Wine Growers Wine Festivals. We’re happy to let you know that after our third issue of Stem and Stein, we’ve had to add an additional eight pages to the magazine. It’s been hard to keep up with all the new advertisers and cover all the events occurring in New Jersey, this October. Don’t get me wrong, going to wineries and breweries and beer and wine events is pretty nice work... if you can get it. We’re working hard to give you, our readers, the best possible coverage of all the events and information you want to see and know about. The New Jersey breweries won a major victory last month when Governor Christie signed a bill that gives them similar rights to the New Jersey wineries . So keep checking back here for more updates on how things will progress with this change.

So till next month,

am Mark and P October 2012 Stem & Stein

1


PUBLISHERS

Mark Ruzicka & Pam Mazalatis EDITOR

Barbara Kolb LAYOUT & DESIGN

McNabb Studios

www.mcnabbstudios.com PHOTOGRAPHY

Mark Ruzicka & Kieran CONTRIBUTING WRITERS

Jimmy Vena, Dr Audrey Cross, Kevin Celli, Eric Wormann, Pam Mazalatis & Mark Ruzicka – STEM & STEIN –

PO Box 699 Lake Hopatcong, NJ 07849 Phone: 973-663-6816 • Fax: 973-663-6378

www.stemandsteinnj.com Stem & Stein is published monthly and reproduction of content is not permitted without the express written approval of Mark Ruzicka. Publisher assumes no financial responsibility for errors in ads beyond the cost of space occupied by error, a correction will be printed. Publisher is not liable for any slander of an individual, or group as we mean no malice or individual criticism at any time, nor are we responsible for the opinions or comments of our columnists, and promises, coupons, or lack of fulfillment from advertisers who are solely responsible for content of their ads. Publisher is also to be held harmless; from failure to produce any issue as scheduled due to reasons beyond control; all suits, claims, or loss of expenses; this includes, but is not limited to, suits for libel, plagiarism, copyright infringement and unauthorized use of a persons name or photograph. Publisher does not promote excessive consumption of alcoholic beverages.

2

Stem & Stein October 2012


October 2012 Stem & Stein

3


ACTING GOVERNOR KIM GUADAGNO CONCLUDES AGRIBUSINESS TOUR AT TOMASELLO WINERY HAMMONTON, NJ • AUGUST 29TH, 2012

largest and only 3rd Generation Winery,” said Charlie Tomasello. “Her visit is recognition of the growing size and importance of the New Jersey wine industry and its vital role in growing our state’s Tourism and Agribusiness industries. Further, her visit helps shine a spotlight on the ever-increasing quality of New Jersey wines as winemakers in our state craft wines that are now competing and winning competitions against wines from all over the world.” Founded by their grandfather Frank Tomasello, in 1933 when he was awarded Bonded License #68 after the repeal of prohibition, Tomasello Winery is the only third generation winery in New Jersey. Accompanying the Acting Governor to Tomasello Winery were Agriculture Secretary Douglas H. Fischer and Michael J. Van Wagner, Executive Director New Jersey Business Action Center.

4

Stem & Stein October 2012

Photography by Mazzeo Studios

A

cting Governor Kim Guadagno visited Tomasello Winery today in Hammonton as part of her month-long tour of New Jersey agribusinesses in South Jersey. Charlie and Jack Tomasello, third generation co-owners of the Hammonton winery, were able to give the Acting Governor a tour of their 79-year-old winery, the state’s largest, and discuss the importance the New Jersey wine industry has in growing the state’s tourism and agribusiness. Acting Governor Guadagno also visited Cumberland County’s Seabrook Brothers & Sons. “My visits today highlight the importance of New Jersey’s wineries and farms to the state and local economies,” said Acting Governor Guadagno. “In addition to providing jobs to local residents, both Tomasello and Seabrook purchase goods and services with a local focus, sustaining jobs for people within South Jersey.” “We are delighted that the Lt. Governor has chosen to visit Tomasello Winery, New Jersey’s


Tomasello sells wines in 32 states and China, Korea and Japan and is working with the New Jersey Business Action Center to expand into Taiwan. “We had a very good discussion with Acting Governor Guadagno about the vital need for the New Jersey wine industry to be integrated fully into the state’s agri-tourism marketing programs and the role it can play in enhancing the growth of agribusiness,” noted Jack Tomasello. “We feel Acting Governor Guadagno fully understands the importance of our industry and the role it can play in growing agribusiness for the state. We are grateful for her visit today along with Secretary Fischer and Executive Director Van Wagner.” OPPOSITE: (top to bottom)

Tomasello Winery sign welcoming the Acting Governor, Jack Tomasello with Acting Governor Kim Guadagno THIS PAGE: (clockwise)

Photography by Mazzeo Studios

Acting Governor Kim Guadagno, Secretary of Agriculture Douglas H. Fischer and Michael J. Van Wagner , Rack of wine, Charlie Tomasello draws a sample from the barrel, Charlie Tomasello with Acting Governor Kim Guadagno

October 2012 Stem & Stein

5


About Tomasello Winery

Tomasello Winery, the 2010 New Jersey Winery of the Year, was founded in 1933 and is a now run by the third generation of the Tomasello family at its Hammonton, New Jersey location. Tomasello Winery is dedicated to the production of fine varietal wines made from grapes grown on our 70 acres; as well as the production of premium fruit wines. Tomasello Winery has five retail locations in New Jersey, the Winery in Hammonton, and tasting rooms located in Historic Smithville; on the Village Green across from historic Smithville on Route 9; at the Lambertville House in Lambertville and at Wemrock Orchards in Freehold. For more information, visit

www.tomasellowinery.com

6

Stem & Stein October 2012


WINE & HEALTH

AUDREY CROSS, PHD, JD

Splitting headaches – which is worse... Wine or Beer?

T

here is nothing worse than the morning after too much fun! Your mouth is as dry as the Sahara Desert and smells as if camels walked through it all night. The morning light shoots painfully through your pupils like the spotlights of an espionage interrogation. You stand up to feel nausea and off balance, as if you had just stepped off a fast moving merry-go-round. And all because you drank too much!! So what is it that causes all of this unpleasant aftermath? First, alcohol causes increased urination thus leading to body water depletion and dehydration. Dehydration contributes to dry mouth, smelly breath and the extreme thirst that you feel the morning after. Your body does not metabolize alcohol. Instead, it treats it as a poison and detoxifies it in the liver. The liver converts alcohol to acetaldehyde, which is 10-20 times more toxic than alcohol itself. Acetaldehyde and its subsequent metabolites, interferes with a chain of other metabolic reactions, ultimately leading to a drop in blood sugar. Since blood sugar or glucose is the primary energy source for the brain, a lack of it can lead to the typical symptoms of drunkenness – confusion, mood changes, decreased focus and attention, etc. In addition to ethanol’s effects, other contents of alcoholic beverages contribute to hangovers. One such ingredient is congeners, substances used to flavor and color alcohol. A research study at Brown University found that the presence of congeners, which creates darker colored liquors such as bourbon, cause worse hangovers than lighter-colored liquors, such as vodka. A Dutch study in 2006 along with earlier research ranked hangover severity from less to more as follows: beer, vodka, gin, white wine, whisky, rum, red wine and brandy. This is due to a combination of factors – beer contains both less alcohol and less color-flavor compounds per drink than do those alcohols that cause more severe hangovers.

So, on a one to one face off, beer (as in 1 beer) produces less hangover effect than either white or red wine (as in one 5oz serving). But, what really produces hangovers is OVER indulgence! So, before you start – know your “tolerance” level go to: www.VillaMilagroVineyards.com/alcohol-test.html Dr. Audrey Cross, a renowned nutritionist who owns Villa Milagro Vineyards with her husband, Steve Gambino, will provide monthly reviews of wine & health issues for Stem & Stein. Next month – Does drinking cause breast cancer? www.DrAudreyCross.com & www.VillaMilagroVineyards.com

October 2012 Stem & Stein

7


FOOD & DRINK

JIM MCGRADY

PERFECT PAIRINGS (NJ Style)

TONGUE As I write this (you’ll read it later) we are in the middle of the Jewish high holidays. NYC has Carnegie’s, but we have HAROLD’S. Cold weather is coming, so I’m going ward it off by slurping down a cup of golden-hued chicken penicillin and a tongue sandwich. This is Jersey comfort food and despite the banter from the sassy staff, after the wine is finished, this token goyem will probably order a Cel-Ray soda. Please don’t miss ‘da pickle bah!

WESTFALL WINERY 2009 RHONE BLEND WOW, I polished off two glasses of this potable wine before I remembered I had to pair it up with some eats. This NJ version of a “GSM” is a tribute to southern France’s great blends, but here Seyval Blanc stands in for the Shriaz, between the Grenache and Mourvèdre. Remarkably rustic and ripe, this food-friendly wine pairs well with comfort foods, stews, game meats and earthy foods. There is an uninhibited quality that is complex on its own, with an interesting juxtaposition of easy tannins and restrained acidity. For me this is the Sussex County Châteauneuf-du-Pape! I recommend you visit to Westfall Winery at Westfall Farm this fall; be sure to ask about this homestead that has been owned by only two families for the last 250 falls. If you find my musings to sound as if my tongue was firmly planted in cheek, I can assure you that my true passion is a serious affinity for sharing food and wine, our common ground. In my kitchen we define fun as “elevating the mood of others”. With that in mind, here’s my perfect pairings for this wine: 8

Stem & Stein October 2012

CHEEK: Ok, I am a devout “porketarian,”! But you might ask why I would mess with pig face when I can just get my babyback, babyback? Well, there are some cuts of meat that are such hidden jewels of the culinary world that you might not even know about them unless you have a butcher in the family. What could go better with this Rhone Blend than a cool weather, red-braised, pork cheek stew, loaded with root veggies and served over some porcini jasmine rice……very cheeky. DUCK CONFIT ARUGALA SALAD: Real men don’t eat salads? Yes we do; we are both hunters & gatherers. Scavenger hunt ingredients: Peppery rocket arugula, sumptuous warm duck confit, braised Belgian endive, frizzled onions, caramelized pecans, dried cherries, Stilton cheese, raspberry balsamic dressing, shaved parmesan. Got it? Ready? Go! PORTOBELLO BURGER: This is not a shoutout to vegans anywhere. This is a tribute to the filet mignon of fungi. (I think I’m a fun guy too?) You can grab some that are bigger than most hamburgers and more beast-like than boar chops. No need to over-marinate these caps, it’ll just gunk up your brioche bun. Just grill these earthy beefcakes and let them play with some pickled peppers, roast tomatoes and smoked gouda.


*Fried Oysters:

Can a delicate seafood dish hold up to a Chuck Norrislike beer? WelI, it can if it’s either oily or fried. Now, I can’t get to N’awlins this week, so I’m going to head down to Spike’s Fish Market in Pt. Pleasant for some fresh local seafood. However, I’ll take a pass on the Garden State Fish (the unctuous bluefish) and pick myself out some shiny & briny oysters. My only problem is the “shuck & pluck”! As I open these little splendours, I have to resist plucking them into my mouth before they hit the batter. The citrus nuance of the hops works with the lightly pungent saline and the sweet creamy taste of the barely cooked oyster comes through. A little truffle salt might work here.

VICTORY BREWERY’S HOP DEVIL ALE Hop Devil IPA has long-been a favorite with hopheads everywhere. Devilishly delicious, this American India Pale Ale packs the powerful punch of the aromatic whole flower American hops, supported by a rich German malt backbone. The flavor profile of this beer is complex, brash and resinly bitter. It is most engaging with fiery and bold foods as well as a worthy contrast to and richer, sweeter dishes. The crispy caramelization of grilled meats combined with spicy lacquered marinades and tangy condiments makes this ale a perfect pairing for a BBQ. Even better, you might want to sample some of the amazing smoked choices Victory Brewery has on their own brewpub’s barbeque menu. However, I have a few favorites of my own: *Honey Roasted Macadamia Nuts: It is football season and all tailgate snacks are in play. But these fattylicious nuts are so salty and sweet that they are a perfect match for caramel-ly malts. Get a little “hopped-up” on the Devil and down a can of Mauna Loa’s while rooting the G-Men onto.… (Victory!)

*Spicy Pork Carnitas:

I’m a big fan of braised meats and spicy Mexican pulled pork is a slam-dunk. The hoppiness of this beer cries out for big brave foods. The cutting power of the bitterness cuts right through the fat of the pork butt(or shoulder) and isn’t scared of whatever heat intensity that you’ve chosen. This dish is easy to prepare at home and if you have some decent tortillas, it will become various meals for days. If your butt is too big (for your slow cooker!) then slice off some of the fatty stuff and fry up some chicharróns (salty pork “rinds”) for a snack before dinner.

*Thüringer Rostbratwurst:

This being the middle of Oktoberfest, I would be remiss to not include a selection honoring my wife’s German heritage. On a recent trip to Heidelberg, I had the pleasure to savour this peppery, lip-smacking street food at the downtown Marktplaz. Now, I know that German fare isn’t normally known for its spiciness, so if your sausages are a little bland, then just lather on some Tulkoff horseradish mustard and bottoms up.

*Pepperidge Farm Milano Toffee Slices:

I’m going to use a stretch on the (often-goofy) wine pairing logic that states that wine and foods that have been grown in the same soil are an excellent strategy for finding the perfect pairing. While, I’m not so sure how much I believe in that synergy, I am a little bemused by the fact that this beer is brewed on the site of a former Pepperidge Farm bakery. This thinner version of the classic Milano is still a buttery, chocolate cookie, now crusted with toffee. You don’t have to wait for dessert; for all the reasons previously stated, this a seamless amuse-bouche for a fearless IPA. Menacingly delicious, with the powerful, aromatic punch of whole flower American hops backed up by rich, German malts. HopDevil Ale® offers a roller coaster ride of flavor, coasting to a smooth finish that satisfies fully. COMPOSITION Malts: Imported, German 2 row Hops: American whole flowers Alcohol by volume: 6.7% AVAILABILITY Available year-round on draft and in bottles.

JIM MCGRADY

Executive Chef/Managing Partner at Maggiano’s Little Italy RestaurantReality.biz October 2012 Stem & Stein

9


Plagido’s Winery By Mark Ruzicka

10

Stem & Stein October 2012


P

Photography by Mark Ruzicka

lagido Winery prides itself with not only being a family owned business that treats their customers like family, but also by doing things right. All this is immediately noticeable when you arrive and see the rows of grape vines all meticulously trimmed and standing up perfectly straight.

year. Although Ollie is absolutely happy with his progress he hopes to continue to grow the business, expand the tasting room and add another building to host large events We asked Ollie what he likes best about making wine. He said watching others enjoy our wines is his favorite part of being a wine maker. Ollie said he is proud of all his wines, but his favorite would Plagido Winery got it’s name from owner Ollie Tommasello’s great grandfather, Plagido Tomasello, have to be his french oaken Cabernet Franc. It’s easy to see why Plagido’s Winery customers keep who arrived in Hammonton in the late eighteen hundreds. He was one of Hammontons pioneer coming back. They have top quality wine with a farmers. Plagido originally used the farm land large selection of almost thirty varieties including to grow peaches. In 1999 Ollie, Sr and Ollie, there own special Sangria recipe that is one of the Jr planted the first grape vines. The winery was best we’ve ever tasted. A knowledgeable, friendly, opened by Olllie and his father in 2007. Ollie is a hard working staff is always ready to help you and fourth generation farmer who thinks of wine making answer any questions you may have. Plagido’s is more as an art rather then a process. He plants trims open seven days a and nurtures his grapes till they are ready to pick, week from 11:00 then they are fermented on premise in either steel am to 5:00 pm or oak vats. Plagido’s produces over twenty seven and is located 570 different wines totaling about four thousand cases a N. First Road in Hammonton, NJ. We would like to thank Ollie and the Plagido’s staff for opening up their doors to us and letting us do this article. We wish them all continued success in the future. October 2012 Stem & Stein

11


12

Stem & Stein October 2012


October 2012 Stem & Stein

13


By Mark Ruzicka

Schooley’s mountain in the heart of scenic Long Valley, New Jersey. Long Valley Pub and Brewery is a large stone barn that was built in 1771 by German settlers using it as a dairy farm. It became a brew pub in 1995 after a complete renovation and the addition of the second floor. The property is now known as restaurant village with three other restaurants. Splash which was the original Long Valley hotel, Marias cafe that was originally Neitzer’s tavern and the Pandian Fusion Lounge that is on the spot where the original barn was located. 14

Stem & Stein October 2012

Photography by Mark Ruzicka

The Long Valley Pub is nestled at the foot of


Photography by Mark Ruzicka

When we arrived at The Long Valley Pub, brew master, Joe Saia was hard at work since five am. As I took a seat at the bar to wait for him, I watched through the window as he hauled bags of grain up the spiral staircase that comes up from the barrel room into the glass room behind the bar. The glass room houses the two massive copper kettles that produce some of the finest beers on the East Coast. We had a chance to ask Joe some questions and it was immediately obvious that we were dealing with someone with a world of

not only brewing, but mechanical and scientific knowledge as well. Kind of two parts brew master, two parts Artist / scientist / welder and metal fabricator. Joe explained that even with his thirty years in the beverage business, with sixteen of those years as brew master at Long Valley Pub he learns new things all the time and goes on to add, “It’s been a fantastic experience to work in a place that he is free to explore and create all kinds of different beers and ales.” We asked Joe which one of his beers is his favorite. Joe said he loves them October 2012 Stem & Stein

15


are seasonal and released every couple of months. We asked Joe if he had any goals for The Long Valley Pub. He told us so far everything is going fantastic and would like to keep on growing and keep on selling the best possible beer we can make. On our tour of The long Valley Pub, we stopped to check out the new outside bar and dining area that is used when the weather is nice.

all and looks forward to the different seasons, brewing and drinking his own and sampling beer from all different brewers. Although he enjoys many different beers, Guinnes, Sierra Nevada and Corona are the ones topping his list of favorite beers. Long Valley Pub has four award winning brews that are always available..... Hookermans light, German Valley Amber, American Pale ale and Lazy Jake Porter. The other twenty four brews

16

Stem & Stein October 2012

We went back through the bar area to the second level dining area where you really get a good look at the beauty of this place. Long Valley Pub is open seven days a week and after October 6th will be open daily for Country Breakfast and has live entertainment every weekend. They are also a full service on and off premise careering . If you haven’t been to the Long Valley Pub. You owe it to yourself to check it out. The staff is hardworking and friendly, the food is delicious and the beers are some of the best we’ve ever tasted. The Long Valley Pub is located at One Fairmount Road, Long Valley, New Jersey..........just a short ride from Highways 206, 287 and 78 or from just about anywhere in Northwest New Jersey. Hope to see you there soon.


Bring in this ad through 10/31/12 and receive a free wine tasting & glass.

October 2012 Stem & Stein

17


OUT & ABOUT

MARK RUZICKA

ROCK AND HOPS

MERCER COUNTY PARK, NJ • AUGUST 11TH, 2012

Cioletti, Editor-in-Chief of Beverage World with a primary focus on how craft beer influenced music in the past 30 years. There was plenty of delicious food and vendors on hand. This was a very well rounded MUSIC & CRAFT BEER event with something for everyone. HAND CRAFTED was very pleased to introduce Mercer County to the Rock and Hops concept and

HAND CRAFTED is planning to do it again next year. If you missed it this year, make plans to be there next year, you won’t be disappointed. Rock and Hops is part of the NYC Craft Beer Festival and Brooklyn Waterfront Craft Beer Festival event family.

We had a chance to speak with the producers of HAND CRAFTED TASTING CO., who are gearing up for their next event, the NYC Craft Beer Festival -- Harvest Edition that will be taking place in New York City this November.

18

Stem & Stein October 2012

For more information on this and future events check them out on the web at: www.NYCCraftBeerFest.com, www.handcraftedtastings.com www.handcraftedtastings.com & www.maddogpresents.com ABOVE LEFT:

Promotional Poster

ABOVE RIGHT (From Top To Bottom):

Dark Star Orchestra, Bernie Worrell Orchestra, Citzens Band Radio & Quimby Mountain Band OPPOSITE AND THE FOLLOWING PAGES:

Vendors and Attendees of the Rock & Hops event

Photography from www.nyccraftberarfest.com

T

he Rock and Hops American Music and Craft Beer Festival took place on August 11th in Mercer County Park. This one day event started out on a high note as far weather goes. The festival opened at one thirty with the band Lucid followed by Quimby Mountain, Citizens Band Radio and The Bernie Worrell Orchestra. The night ended headlining the Grateful Dead cover band by The Dark Star Orchestra. There was a 2 oz. pour available for the VIP TASTING from 3:30-6:00 PM (you can review the curated beer list at www.rockhops.com/breweries) or you could purchase one or more beers by the cup from Victory Hop Devil, Victory Headwaters, Shock Top, Magic Hat #9, Troege Hopback, Sixpoint Sweet Action and Lagunitas Pilsner in the Rock Hops Beer Gardens. There were seminars with John Holl, Beer Author, and Jeff


Photography by Kieran

October 2012 Stem & Stein

19


Photography by Kieran 20

Stem & Stein October 2012


Photography by Kieran

October 2012 Stem & Stein

21


Stem & Stein October 2012

Photography by Kieran

22


October 2012 Stem & Stein

23


Wow!! any Craft Brew just $5 !! Fall Beer Tap Takeover Party Fri. Oct 12th 9pm

every Friday Night from 9 pm - close Award Winning BBQ * One-Of-A-Kind Smoked Wings * Burgers * Comfort Food Celebrate the variety and flavors of our extensive craft beer list, featuring over 35 seasonal brews, by sampling them all for just $5 each!

EVERY FRIDAY NIGHT IN BAR ONLY

19 North Main St. Wharton, NJ

24

Stem & Stein October 2012

www.hotrodsbbq.com


It’s

Most Wonderful Time Of The Year...

The

By Eric Wormann

The late Andy Williams was singing about Christmas time, but fall is The Most Wonderful Time Of The Year for beer drinkers. As the weather cools down, thoughts of corn mazes, hay rides, pumpkin carving, and apple cider emerge. This season it seems that every brewery is participating in the fall season by releasing a pumpkin ale, but in all of this excitement over pumpkin piespiced beers there seems to be a seasonal style that has been lost: Oktoberfestbier.

Oktoberfest in Munich, Germany is an event on every beer drinker’s bucket list. Oktoberfest is the largest fair in the world, with over 6 million visitors every year and over 7 million liters of beer served. That’s more than twice the amount of beer brewed by Founders Brewery every year, consumed in just over two weeks! The festival was first held to celebrate the marriage of Crown Prince Ludwig (who later became King Ludwig I) to Princess Therese of Saxe-Hildburghausen. It has been extended over the years, now beginning in late September and lasting for a whopping 16 days! There are very specific restrictions on which beers can be served at the Munich Oktoberfest. First, the beer must conform to the German Reinheitsgebot purity law of 1516, which states that beer can only be brewed using three ingredients: water, hops, and barley. Yeast was not discovered to be a beer ingredient until years later, and was subsequently added to the law. The purpose of the law was to control the quality of beer; who knows what strange, possibly dangerous ingredients brewmasters were experimenting with in the 16th century! On top of that, barley was designated for beer to free up expensive wheat supplies for bread. The second requirement of Oktoberfestbier is a minimum of 6.0% ABV. Originally, the beer was brewed in March and kept in cold storage during the summer. In order for the beer to keep for that long time period, the ABV needed to be high to act as a natural perservative. The third and final requirement of Oktoberfestbier is that the beer must be brewed within the city of Munich. There are currently six breweries that meet these requirements: Augustiner, Hacker-Pschorr, Löwenbräu, Paulaner, Spaten, and Hofbräu-München, so if you’re a beer purist looking for a true, authentic Oktoberfestbier, grab some from one of those breweries. Many American breweries have also entered the game with respectable alternatives to their German forefathers. While the malt selection tends to give the American Oktoberfestbiers more of a spicey character, and not all of them follow German Reinheitsgebot, some of the most popular American Oktoberfestbiers include Samuel Adams, Leinenkugel’s, Brooklyn, Victory, Harpoon, and Saranac. If you’re looking to hoist a stein of something more local, look for High Point Brewing’s Ramstein Oktoberfest, Climax Brewing’s Hoffmann Oktoberfest, or Flying Fish Oktoberfish. No matter which beer you choose, please be responsible this fall with your choices. It’s easy to have too much of some of these higher alcohol beers when you’re at a beer garden or Oktoberfest celebration, especially if you’re used to drinking domestic light beers! October 2012 Stem & Stein

25


COOKING WITH WINE & BEER Blue Point Brewing Company Oktoberfest Beer Bet you can’t even say the word October and you without thinking Octoberfest. Visions of cool fall nights in an open air beer garden, beautiful Bavarian women with tankards of overflowing beer dancing in front of an Oompah band. Another example of how every culture celebrates the harvest season with the regional drink of autumn. Of course these days you don’t have to travel far to find great Octoberfest beer, take a ride to your local liquor store and get yourself (and friends) some Blue Point Oktoberfest beer. Know as a beer that has great overtones of caramel and vanilla I couldn’t help but think, “how will this go in a semi frozen creamy milk shake?”. My personal response? Oh baby! Why didn’t I think of this years ago!

Oktoberfest Black and White Milk Shake In a blender combine.. 6 oz of Oktoberfest beer 1 cup of vanilla ice cream 26

Stem & Stein October 2012

1 oz of 43 Vanilla Liqueur Whip on high speed until smooth Rim the inside of a tall glass with chocolate syrup (I still like Foxes U Bet the most when it comes to syrup) Pour the milkshake down the middle of the glass Top with whipped cream and chocolate jimmies

Brook Hollow Winery Columbia, New Jersey Cranberry Wine There are wines that are made from fermented grapes and then “flavored” to taste like other fruit. Then are real alternative fruit wines that are indeed made from fermented fruits other than grapes. They go through the same fermentation process and stand up to the same character studies as their other cousin grape wine does. But they have the aroma and distinct flavor profile of the fruit that they are made with. Brook hollow Winery has produced a Cranberry wine that would be as sure crowd pleaser on your Thanksgiving table as the more traditional Nouveau Beaujolais. I enjoyed it in the glass but created this recipe for it as a dessert. Enjoy!

CHEF JIMMY VENA

Cranberry Wine Pudding and Roasted Plum Tart Step 1 for the pudding..

In a double boiler whip over high heat until steaming.. 8 oz of heavy whipping cream 8 oz of cranberry wine 3 egg yolks 2 tablespoons of sugar 1 packet of unflavored gelatin Place in a covered bowl and refrigerate until firm

Step 2 for the fruit..

Pre heat oven to 500 degrees Use Autumn Harvest Prune Plums Wash and split 8 plums (the pit pops right out) Place in a casserole dish flat sides up Sprinkle with sugar Splash with vanilla extract Place just a dab of butter on the top of each Place in oven for 5 minutes To Serve Use pre made shortbread bowls from supermarket Spoon cool pudding on the bottom Spoon warm plums on top and pour the sauce from plums around it. Chef Jimmy Vena Exec. Chef of Spicy’s Seaside Heights , NJ


October 2012 Stem & Stein

27


NJ WINE GUY

KEVIN CELLI

Harvest Season is Upon Us “Most Wineries Have At Least One Harvest Party”

It’s harvest season for New Jersey wine country and for

vineyard farmers that means it’s time to start picking grapes, but for the rest of is it’s all about picking the right harvest parties to attend. Throughout time man has long celebrated the fruit of his labor with some really awesome harvest parties. During my visit to Basque Country Spain as a young man I was overwhelmed by the true dedication these farmers had for their vines and was even more impressed with the local community that would come out every year for generations to help local farmers harvest (pick) their grapes. It was a tradition that has filled the Basque Country side for thousands of years. A true celebration of a year of hard work and dedication that can only be described as the “beautiful gift of vineyard farming”. People would come from all over the country side to help with harvest. Parents would take off from work, children would stay home from schools, employers and teachers would not only be supportive but would also be right their to help. I found the camaraderie of the community so impressive that I started the same tradition at our farm many years later here in New Jersey. Throughout the world farmers would begin to pay very close attention to the sugar percentage within the grapes (measured in “brix”) as early as July. Winemakers may test grape juice, from a sampling of grapes across different sections of their vineyard to help them determine how ripe the grapes are. But they’ll also head into the vineyards regularly—sometimes daily—to taste and examine the grapes in the weeks leading up to harvest. They’re checking for what’s referred to as phenolic maturity or physiological ripeness—gauging the intensity and character of flavors and the quality of the tannins. They’ll look at skin thickness, berry texture, seed color and whether the stems have turned from green to brown. Ultimately, winegrowers are seeking a good balance between the sugars, acidity, tannins and flavor compounds. As more sunlight cast down upon the grapes & leaves from the summer sun the vine’s increase the sugar percentage but also balance the acidity. Anywhere from late August into late October different grapes are ready at different times. As harvest nears, growers follow weather reports very carefully to stay ahead of sudden changes. Heat waves, excessive rain and even frost can ruin a crop. A year’s worth of hard work can be wiped out by just one bad storm days before picking. Once the sugar percentage has reached a level the wine maker is comfortable with they make an announcement to the locals that certain grapes are ready. Let the harvest festivities begin! For 8-10 weeks (August thru October)the harvest celebration’s takes place throughout the world. From Spain, Italy, France, all the way to California and of course now throughout the Garden State of New Jersey, vineyards are opening their farms to the public to celebrate the beautiful gift of harvest. People 28

Stem & Stein October 2012

come from all over to celebrate. In Basque Country volunteers would show up for no money to spend 6-12 hours in the vineyard picking grapes in the summer sun. If you have never picked grapes by hand you may be asking yourself why would they do such a thing? The reasons are endless but I can give a few. When you celebrate harvest you are not just celebrating the crops you are celebrating life. Without the hard work and dedication of farmers we would have no food & no wine. For thousands of years farmers were referred to as the givers of life and often treated as rock stars. Spending time in the vineyard picking grapes is one of the most peaceful, and enlightening things I have ever experienced in my life. To be in a vineyard precisely clipping each cluster, with only the sounds of mother nature, clippers and the occasional “Look at this one” from a fellow picker” I found this extremely invigorating. Knowing the hard work and pride the farmer has put forth throughout the year to produce only the finest grapes to ultimately produce the finest wines is truly a beautiful feeling and to know you are apart of the amazing “vine to wine’ process is extremely rewarding. Most wineries have at least one harvest party, starting as early as August and running through November, which range from grape stomps, grape picking, pig roast, to black tie formals. These are almost always the best parties of the year. In Basque Country you’re hard work would be rewarded with a huge festival at the end of the day. We would come in from the fields to find a large festival set up for all the volunteers with everything from pigs on a spit, to rock & roll bands, tons of wine and tons and tons of great local foods. You would celebrate all night long, go to sleep, wake up and do it again. Each farm trying to out-do the other’s festivities making it an ongoing fun battle of the farms for who has the better harvest party. I am so happy to carry on this tradition not only at our farm but at other vineyards throughout the garden state. If this sounds like something you would like to be a part of please email me and I will add you to our email list of community pickers. For when it is time to harvest the grapes our farm want’s you to be a part of our celebration. To learn more about some of the awesome New Jersey harvest parties check out: www.newjerseywines.com.

Drink Well Everyone!

For Comments or Questions, send me an email at NJWineGuy77@gmail.com Supporting Local Since 1977 Kevin M. Celli

NJ WINEGUY

(center photo of Annabella Celli)



Stem & Stein October 2012