TEMPRANILLO

Tempranillo is a red grape that originates from Spain. In Spain, it is one of the most popular grapes whether it is used as a blend or on its own. It has the same similarities to Cabernet Sauvignon. This grape ripens early. Because of this, its name is derived from Temprano, which means early. Due to the shorter growing season this grape requires, it has less fruit than other grapes and comes off as a drier wine. Due to this factor it is sometimes blended with fruity and more flavorful grapes. Some of these grapes are Grenacha, Viura, and Graciano. They are used in the wines of Rioja. Another popular blend of wine contains Cabernet Sauvignon or Merlot, typically found in the Navarre region. This produces a full flavored red. Tempranillo has thick skin, which gives it a deep red color and a long aging potential.

There are many areas of Spain where Tempranillo is grown, including the majority of it found in Rioja. This grape shows its best results in cooler climates, it becomes less acidic.

This grape is also produced in Portugal where it is known as (Tinta) Roriz. It is blended in Port wines and also in other red wines. In Argentina, the grape is called Tempranilla and is grown mostly in Mendoza. It is produced as a lighter in body Red wine.

Other areas that Tempranillo is grown in include the southern parts of France and small amounts are found in the Central Valley of California. This varietal is known as Valdepenas, although not popular.

Temparnillo will accompany barbecue dishes including chicken and ribs due to its lighter and dry consistency. For a fuller wine try one blended with Cabernet Sauvignon.

Black Forest beer, another home run from a brewery with German roots

Germany’s Black Forest serves as both inspiration and bottle illustration for Saranac’s Bavarian Style Black Forest beer, this month’s featured brew at The Little Rooster.

The Utica, NY, brewer once only offered Black Forest in draft, but to all of our good fortune, it’s now available bottled. And it is indeed black – hold a glass up to the light and you will see only brownish golden hues around the edges of the glass. It’s a beer that means business, but it’s no Guinness imitator, either. Black Forest is more sweet than bitter, more light than dense.

Its aroma is of caramel and hops. Poured into a clear glass, it yields a light brown head about ½ inch tall. Black Forest is light on carbonation. It will tickle your tongue only ever so slightly. You may well crack a smile as its nutty, alluring flavor transmits from taste buds to brain.

I enjoyed this beer so much I broke my rule about treating dark beers like ice cream and having only one helping. A second one beckoned, and I swiftly weakened.

Saranac has a full range of fine beers and this one is especially pleasant and memorable.
Saranac is a family-owned brewery and has been since the first member of the Matt family came to the Adirondacks from Germany at the turn of the century (from the 1800s to the 1900s, that is).

If you are particularly enthusiastic about Black Forest or other Saranac products, visit the website www.saranac.com. The company’s history is all there, along with a product list and a couple of downloadable computer wallpaper images that combine beer and Adirondack scenery.

Bombay chicken: quick, easy and delicious

I have trouble walking past fly fishing stores, camera shops and bookstores. Several years ago in Edinburgh, Scotland, I popped into one of those bargain bookstores, hoping to find a treasure among the outdated travel guides and so forth.

I did. The store had an unusual selection of cookbooks and a strange way of pricing them – they were sold by weight. Anyway, I bought a couple and one has become a much-used reference for Indian, my favorite cooking style. What caught my eye was the title, “30 Minute Indian,” since Indian food usually has a way of becoming quite a production.

Here’s one of my favorites:

Bombay Chicken Masala

1 onion, medium chopped
6 green chilies, deseeded and chopped
6 garlic cloves, chopped
2 teaspoons grated fresh ginger root
1 tablespoon ground coriander
2 teaspoons ground cumin
large bunch fresh coriander leaves, roughly chopped
4 oz. water
2 tablespoons vegetable oil
1 lb. chicken breasts, cut into strips
½ pint chicken stock
salt and pepper

Put onion, chilies, garlic, ginger, cumin, ground coriander, coriander leaves and water into a food processor and blend into a paste. Set aside.

Heat the oil in a large nonstick frying pan and add the paste, stirring constantly for one minute. Add the chicken and fry, stirring constantly, for 2-3 minutes. Add the stock. Mix well, cover and cook gently for 10-12 minutes or until chicken is tender. Season with salt and pepper and serve with a side of basmati rice and a spoonful of chutney.

Tip: This dish uses spices that may not be part of your kitchen. The best and most economical place to buy coriander, cumin and other Indian spices is at an Indian grocery like the one at the foot of the Berlin Turnpike. These spices are also all available at It’s Only Natural in downtown Middletown.


Did you know?

Germans call the Black Forest style schwarzbier, or “black beer.” But you certainly don’t have to go to Germany to find examples: Spain has its Ambar Negra; Japan’s Kirin brewery offers Kuronama Black Beer and Brazil has Xingu Black Beer … and those are just three of well over 100 that can be found about anywhere beer itself can be found.

-- Scott Brinckerhoff

Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, long with a recipe.