11.16.13 Special Issues: Food

Special Section

Food & Drink

theTrinitonian

11

So you want to be a wine snob?

Staff Column Paul Cuclis Let’s be honest, almost everyone has a family member or friend that loves wine and seems to know everything about it. They swirl and slosh it in their glasses, take a big whiff and, after a delicate sip, they go on a rant about the chocolate aromas that they detect in the bouquet, the excellent balance and tannic structure in the mouth or some other equally baffling display of gobbledygook.

I’ll admit, I used to suspect that most of this nonsensical jargon was a bunch of posturing snobbery, solely based on the whims of the taster. My opinions began to change when I found myself working at the Tamiolakis

the light. The light makes it easier to see the wine’s true color and clarity. Overly cloudy wines suggest that the wine’s turbidity may be high, which means the bottle should have been left to sit for longer, or suggests that there was some kind of taint during the production process.

With heavy red wines, looking at the color may help a taster

Jacob’s Creek Reserve Saracco Moscato d’Asti $15 $17

see WHINO page 12

Veramonte $13

Brie, walnuts, mushrooms, gamey fowl such as duck and quail, mustard covered hotdogs

Meiomi $17

for

Dummies

Off-Dry:

wines that are slightly sweet and have a low residual sugar percentage

Finish:

the taste the wine leaves after it has been swalled. In noble and premium wines, this finish can stay on the palate, undergoing various changes in flavors.

Legs:

the small lines in the wine that cling to the glass after swirling it. These are evaporating alcohol and other aromatic liquids in the wine.

Harmony:

what a wine achieves when the interplay of all the various components of the wine are complementary and well balanced.

A vintage wine’s grapes were all grown within the same year. The word “vintage” is used to describe the age, sort of like the birthdate of the wine

Mouthfeel: the physical sensation the wine creates in the mouth

Full Bodied:

Parmesan, chestnuts, grilled meats

sharp cheddar, hazelnuts, brisket, stew, venison, steak, PB&J

term used to describe a wine with a large amount of weight, due to alcohol content or a powerful flavor

Cabernet Sauvignon

feta cheese, pine nuts, white meats, smoked seafood, shellfish

Wine Lingo

Vintage:

The second rule for pairing involves playing around with complementing and contrasting textures and flavors.

When pairing, the objective is to either highlight a positive aspect or to negate an unpleasant aspect of your food or beverage. For example, a heavy red wine, such as a Cabernet Sauvignon, can be paired with a grilled steak in order to complement its robust smoky flavor. By figuring out what you like and don’t like about a certain food or drink, and pairing accordingly, it is possible to tailor a meal in pursuit of your own personal gustatory heaven.

Here are just a few pre-established pairings, along with a couple wacky ones I found.

Shiraz-Cabernet

others. Despite this, there are a couple tentative rules to pairing that may help you find that perfect combination of flavors.

The first rule has to do with flavor weighting. This one is pretty easy to follow since the lightness of the beverage is usually evident by the lightness of color. White wines pair better with lighter foods like chicken, salads and seafood, while the darker red wines pair better with more robust and powerfully flavored foods, such as sharp cheddar cheeses, lamb chops and BBQ. The idea behind this rule is that you don’t want a food or wine that overpowers the flavor of its paired counterpart.

Pinot Noir

desserts, fresh berries, gummy bears

Sauvignon Blanc

Moscato

Reisling

“For about a week and a half last summer they had me tending the grape vines in the fields and labeling, bottling and corking wine in the production room.”

identify the approximate age of the wine, since older reds take on a darker brownish color after a number of years.

Before tasting a new glass of wine, Dimitris always told me to “take at least a few minutes to appreciate the nose first, and then take notes.” The nose, also called the bouquet for older vintages, is the smell of the vaporizing liquids in the wine.

One of the reasons people swirl their glasses is to release these aromatic vapors.

The key to analyzing the nose is to develop an acute sense of smell much in the same way you would develop a muscle through practice. A good exercise is to first attempt to separate the smell into one of these basic categories: floral, fruity, mineral, herbaceous (vegetal) or oaky.

Oaky in this sense does not just suggest a woody aroma, but

The Perfect Pair

Every foodie worth his or her salt knows the importance of pairing food with wine. The effects can be the difference between a “meh, that was pretty tasty” and an all out foodgasmic experience. Pairings can vary from the traditional wine and cheese to the more whacky modern options, such as gummy bears and Moscato white wine. Of course, taste in the culinary arts is subjective, and certain pairings may appeal to some more than Gouda cheese, candied walnuts, oysters, fowl, lobster, chips and salsa (only with an off-dry)

tasting is to analyze the appearance of the wine. To do this, I had to hold the glass up to

Merlot

photo by Paul Cuclis

Vineyard in Choudetsi, Crete.

For about a week and a half last summer they had me tending the grape vines in the fields and labeling, bottling and corking the wine in the production room.

Though the work was often tedious, it had a few perks. For example, sometimes when we sat down for lunch, Costas, the Master of Cellar, would snatch a bottle from the assembly line and pop it open for us to enjoy with a bit of home-cooked goat (Note: while grilled goat hearts pair rather well with a heavy red wine, I find that fried goat lungs do not).

One day, after the other four workers and I finished labeling a few thousand bottles, Dimitris Mansolas, the head oenologist and co-owner of the vineyard, came up to me and said, “Today I am going to teach you how to drink wine.”

In a tasting room he brought out six bottles, and my lesson began. The first step to wine

NOV.16.2012

Falesco Merlot Umbria Peter Lehmann Art Series $17 $12

cheddar, Gorgonzola, walnuts, duck, lamb, steak

Liberty School $13

NOV.16.2012 12 theTrinitonian

Food & Drink

Eats with an attitude and atmosphere combination for a good time with your friends. Customers also have to wear white bags on their heads with an embarrassing insult.

Rainforest Cafe 210-277-6300 Whether you’re 12 or 20, Rainforest Cafe and its fun, jungle environment make for an interesting place. Come prepared for thunderstorms, mechanical animals and delicious Volcano Cakes.

Alamo Drafthouse (210) 677-8500 Taking the prize for “#1 Theater in America,” this place takes movies to a whole other level. Featuring a full bar and delicious food, the Alamo Drafthouse also hosts fun events such as “QuoteAlong”, where audience members are encouraged to scream out their favorite one liners from the movie.

Mad Hatters Teahouse and Café - 320 Beauregard St. 210- 212-4832 You’ll think you’ve fallen

down the rabbit hole once you step foot into Mad Hatters.

The unique tearoom and garden out back serve as the perfect place to enjoy a pot of tea or a piece of cake and study. You even get to pick out your own tea cup!

Magic Time Machine -902 Northeast Loop 410 210828-1470 Step back in time and enjoy dinner with your favorite movie and television characters at Magic Time Machine. The food may not be the best part about this place, but you won’t even notice when you’re chatting with a character from your favorite flick. Try not to be too surprised when you’re seated by Cinderella, your waiter turns out to be John Wayne, and Dora the Explorer is bringing you your check.

following your favorite truck on twitter and rushing to its new location on Friday for Staff some late-night sustenance.

Column Food trucks seem perfect.

Well that’s far from the truth. Don’t get me wrong, I love food trucks as much as Ben Conway the next twenty-something hipster, but unfortunately, they may not really be as great for our communities as we They’re on every street believe. corner in Austin and are For starters: mobility. These becoming almost ubiquitous are food trucks, and as such here in San Antonio as well, they can travel wherever serving up tacos, burgers and highest profits can be … tuna tartare lettuce wraps? generated. A restaurant may Yes, that along with duck-fat lose everything by choosing fries, foie-gras sandwiches to locate in a marginal and fried pork belly. Converted neighborhood, but a food air-stream trailers it seems truck can set up shop in a are the city’s new culinary single evening and test out laboratories and entranced the territory. I’m not saying yuppies are eagerly following it’s entirely unfair, but it’s these mobile restaurants all something to consider. over town to get their wellNext, these trucks don’t manicured fingers on some employ a fraction of the goose liver served on a paper number of people a real plate. restaurant would. Inner-city It’s hip to eat your dinner job creation is so important to in the gutter now, because the success of our cities, and a most of these food trucks thriving restaurant can have a don’t provide seating, and big positive economic impact you’ll have to relieve yourself on its neighborhood. in that gutter as well, because Finally, and perhaps most they don’t generally have importantly, food trucks fail to bathrooms either. But despite create a sense of place, because their shortcomings, there’s of their transience and lack of no denying that food trucks atmosphere (i.e. no tables, no are a serious craze among the physical space). The identities young, hip and privileged. of our cities and their individual That’s because the food neighborhoods are all tied to truck seems real. It seems physical places and so are our raw, authentic, urban; casual, own individual identities. Your accessible, welcoming. favorite restaurant growing up It seems like the perfect exists in your memory because addition to a diverse inner- of it’s food, and its people but city neighborhood looking to most importantly because of strengthen its community. It’s that city block it occupied — a healthy, cool alternative to that old brick building covered fast food and then there’s the in vines with a gas lantern whole element of discovery — outside — that you can still

picture in your mind.

Restaurants have the ability to change the whole feel of a neighborhood and how its residents interact, but does a food truck? I don’t think so.

That being said, food parks, where multiple food trucks post up and provide seating, even bathrooms for their patrons, are presenting an interesting grey area. Eat Bar on S. Alamo in Southtown has had a positive impact on the neighborhood but that’s only because it’s actually created a permanent physical location and become, for all intents and purposes, a restaurant.

Likewise, my favorite (and nameless) taco truck on N. St. Mary’s outside of Hard Bodies has become an interesting late-night mingling spot where college students rub elbows with strippers and working class-men who speak more Spanish than English. It doesn’t keep any kind of preset hours, but it does provide seating for about six and plenty of paper towels. However, this taco truck maintains an established location, just like Eat Bar, so it’s really more of a no-service restaurant I suppose.

So the next time you’re driving halfway across town to grab your favorite KoreanMexican fusion food consider the ramifications of the food truck enterprise. I’m not asking you to feel guilty about eating that delicious taco covered in kimchi sauce but simply to think about the power (or lack thereof) you as a consumer, and a young hip one no less, have on the market and the city itself.

Intern Column Danielle Hoard With the first semester coming to a close, it’s likely that you may have found yourself in a food dry spell. You’ve eaten at every restaurant in the Quarry (twice), and Taco Cabana just isn’t the same when you’re eating it three times a day. You can only eat so many meals from Mabee and burn so many Tiger Bucks on milkshakes and sushi at the P.O.D. before enough is enough. If you find yourself falling into this slump, try out a couple of these restaurants here in San Antonio with fun, unique atmospheres.

Dick’s Last Resort 210-224-0026 Great food and smartass servers are the perfect

graphic by Samantha Skory, graphics intern

Danielle Hoard is an intern for the campus pulse section.

Food trucks ain’t all that

Ben Conway is an opinion columnist.

Spicing up Ramen and a few leaves of cilantro. If you need some protein, those premade chicken breasts from the freezer section will work to complete this dish.

Staff Column Faith Ozer Ramen: a staple in every college dorm room. Every student knows what it’s like to get back from a tiring day, open a pack of ramen noodles, toss it in the microwave and devour your dinner before you even realize what it tastes like. Well, rather than making ramen your filler dish for late nights or lazy days, try one of these five ways to upgrade the flavor of this college staple.

For the Lazy Spice Lover My old roommate’s and my favorite and the easiest way to fix up a pack of noodles: simply add spice. Anything that contains red number four or makes you cough when it’s too close to your face will work, but my personal recommendation is siracha, a simple Asian chili sauce. Add about two tablespoons post microwave and mix in your favorite flavor packet, and you’ve got some spicy noodles that will wake up your taste buds.

South of the Border Feeling a little adventurous?

Take one packet of your favorite flavors of ramen (I recommend beef or chicken for this one) and microwave normally.

Once out, drain the majority of the ramen “broth,” add about two-thirds of the flavor packet, about one teaspoon of chili flakes, a squeeze of lime, about one teaspoon of cumin

Home Grown Missing mom’s chicken soup but don’t feel like the same old can of salt and soggy noodles? Prepare a packet of chicken ramen as directed, but once cooked keep all of the broth! This will become very important. Microwave your favorite frozen or can veggies like peas and carrots and a premade chicken breast. Add to the broth one or two teaspoons of pepper, your hot veggies, the flavor packet, a sprig of parsley and the chicken, and you have a hearty meal perfect for winter. This also works great for a group, but I recommend cooking the ramen in a pot and multiplying the ingredients accordingly.

Stir Fried This take on your college favorite does require a stove and a limited amount of culinary skill. Make your favorite packet of ramen in the microwave and drain all of the broth. Heat a skillet or pan on medium with one tablespoon of oil, (I recommend sesame) and brown one chopped garlic clove. Once brown, add noodles, flavor packet, a squeeze of lime and siracha. You can add almost any vegetables to this dish, but I personally recommend one cup of fresh snow peas and broccoli.

Mix until veggies soften and add sesame seeds. This works great with shrimp!

Faith Ozer is a news reporter.

Food & Drink

theTrinitonian NOV.16.2012

13

graphic by Sam Skory, intern With the weather getting more and more chilly and finals getting more and more daunting, there is one thing that seems to be on everybody’s mind: good food. The only problem is finding recipes that are both delicious and appropriate for the cool weather outside.

Various professors around campus were asked to share their favorite recipes that would warm you up in these cold months and be absolutely delectable all year.

Intern Column Chandler Grace

graphic by Caroline Jakubowski

compiled by Maddie Smith, intern

Finding a home-cooked meal on campus is hard. You search and you search and you end up either eating in Mabee or grabbing a cup of Easy Mac from under the bed. But what if I told you that there was a whole collection of home cooked meals that could be made in your microwave?

Fettuccine Alfredo Five ingredients, 10 minutes, well worth it. In a 2-cup microwaveable bowl, put one cup of dry pasta into the bowl, add 1 ½ cups of water. Microwave for 2 minute cycles, stirring after each until pasta is cooked thoroughly. When it’s done, drain the water and set the noodles aside. In another cup, mix 2 ounces of cream cheese and ¼ cup milk. Mix and microwave for 1 minute, then stir until smooth, mixing in ¼ cup of parmesan cheese.

Pour sauce over the pasta and add pepper for flavour.

Coffee Cake Just take a coffee mug and mix together 1 tablespoon of melted butter, 2 tablespoons of sugar, ½ of an egg, 2 tablespoons of sour cream, a few drops of vanilla extract for flavour, ¼ cup of flour, and ⅛ tablespoon of baking powder. Stick the mug in the microwave for 1 minute and there you have it. A quick breakfast with a handle. For crumbs on top take 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon.

Add it before you cook it for the crispness, and if it doesn’t seem quite done yet, just add time in 10-second intervals.

Chocolate Chip Cookie For that last bit of comfort food, what’s better than a chocolate chip cookie?

In a bowl, mix together 1 tablespoon of melted butter, 1 tablespoon each of white and brown sugar, a few drops of vanilla and 1 egg yolk. Once this is mixed thoroughly, mix in ¼ cup of flour and a pinch of salt and as many chocolate chips as you want. Put the dough in whatever you want to eat it out of and cook for 40-60 seconds or until you think it’s done. Add a dollop of ice cream if you want, because it is best served warm.

Chandler Grace is an intern.

MAIN STREET PIZZA AND PASTA come join us this weekend!

WE LOVE

TRINITY! a trinity classic... great food at a great price.

1906 Main Ave.

Mon - Sat 10:30am - 9pm (210) 732-8861

14 theTrinitonian NOV.16.2012

Food & Drink Whino heaven • continued from Page 11

are you up for the challenge?

graphic by Tommie Ethington

Round Rock Donuts 2 pound donut ($5.50) Staff Round Rock, Texas Column It’s a bit of a drive (hour and a half) but if you want to see a donut that is the size of your head and equals a dozen normal Lydia Duncombe sized donuts, then it’s worth it.

There is no prize for eating it, but it supposedly has yet to be conquered by one person alone.

Watching “Man vs.

Food” makes me question Big Lou’s Pizza people’s sanity. Why would 2-inch pizza ($50 - $80) you want to eat a five San Antonio, Texas pound burrito or burger Don’t attempt this by covered with the hottest yourself. Because this pie is peppers in the world? I over 30 pounds, this challenge don’t know, but if you like is more of a “get a big group of being crazy or watching friends together and consume your friends be crazy the immense amounts of greasy following places will be delicious pizza” kind of thing. sure to delight. But I have Sadly, there is no prize for to warn you, these contests finishing it. may induce vomiting or stomach pains. Then again, Big Bite, Phat Challenge, (each you could get your picture sandwich is about $4) Austin, on the wall, which is, of You must eat four Phat course, the greatest form of Sandwiches in an hourachievement.

-meaning you must eat

four massive, greasy, fried sandwiches and a full helping of french fries. You get a $100 if you finish the challenge though, which is pretty awesome. It’s also open till 4 a.m. so it’s totally plausible to get some liquid encouragement on 6th St. beforehand.

Marianito’s Extreame Tex-Mex Grill The Extreame Grizzly Challenge, ($25), San Antonio This is a 7-pound burrito served on a shiny platter. If you can eat it within an hour, it’s free. If you attempt this you might want to be close to a bathroom since its filled with refried beans, carne guisada and cheese, and then melted in the oven with red enchilada sauce, more cheese and topped with lettuce, tomatoes, guacamole, and sour cream.

Chunky’s Burger Four Horsemen Burger, ($20)

San Antonio, Texas First, let me mention you must sign a waiver before you try and consume this and you must wear gloves when eating it so as to not burn your skin.

It’s a half-pound burger topped with the hottest peppers in the world, ghost peppers, along with jalapenos, chopped Serrano peppers and habanero sauce.

You must eat the burger within 25 minutes then sit there for five minutes before you are allowed milk to drink. Nothing can prepare you for this challenge.

You will cry and sweat, and snot will probably be running down your face as you are eating it (I’ve personally witnessed this).

You will also spend the next few days running in and out of a bathroom with intense stomach pains. But hey, it’s all in the name of good fun, right?

Lydia Duncombe is the sports editor.

rather refers to any aroma caused by the oak barrels in which the wine is often stored. The chemical vanillin, for example, is present in new oak barrels and influences a vanilla aroma and taste in the wine. Once you determine the general category of your wine, you can get more specific. If it’s floral, does it smell like rose? If it’s fruity, does it smell like citrus or red fruits like dark cherry?

After all this, it’s finally time to taste the wine, but the work isn’t done yet. The taste of a wine and the way that it hits the tongue is called the mouth. In addition to analyzing flavors, as you would in the nose, you must also look for balance in the mouth. Balance means that the tannins, which are the acids that pricks your tongue, are in good proportion with other acids in the wine, the residual sugar in the wine and the amount of alcohol. If some of these aspects of the mouth overpower the others, the result is an unbalanced and possibly thin-bodied wine.

So next time a posh friend invites you over for a glass and asks what you think about their wine, you’ll be able to tell them more than just, “I get the distinct impression of fermenting grapes.”

Paul Cuclis is a columnist for the arts & entertainment section.