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Event Details

May 13 2020 / 5:30 EDT

The Art and Science of Wine with Jamie Goode

Dr. Jamie Goode

Hosted by Dr. Jamie Goode & Tim Willard

Platform – Please note that the tasting will be held two hours earlier than usual (at 5:30 EDT instead of 7:30 EDT). Here is the Zoom Link.

Special Guests – Dr. Jamie Goode, author, blogger, wine critic, and wine scientist

Musical Guest – Back by popular demand, John Paul Carmody of South Jones  @southjones

Wines of the Night – Sal de Terra Albariño & Casa Castillo Jumilla

Questions – Please email tim@europeancellars.com with any questions or assistance in sourcing wine

 

 

ABOUT JAMIE GOODE

Jamie Goode is a London-based wine writer, lecturer, wine judge, and book author. With a Ph.D. in plant biology, he worked as a science editor, before starting wineanorak.com, one of the world’s most popular wine websites.

He is a columnist for UK national newspaper The Sunday Express and writes regularly for a range of publications, including The World of Fine Wine, Meininger’s Wine Business International, Noble Rot, Wine & Spirits, Vine Pair, and Drinks International.

He is in demand as a speaker/lecturer and also a wine judge and is one of the co-chairs for the International Wine Challenge. He has been a regular overseas judge for the Top 10 Chenin Blanc competition in South Africa and WineAlign’s National Wine Awards of Canada. He has recently been a keynote speaker for the Simple Wine (Moscow), Cool Climate Wine Symposium, the New Zealand Sauvignon Blanc Celebration, the Australian Wine Technical Conference, The Atlantic Wine Forum, the Mornington Peninsula Pinot Noir Celebration, the Elgin Chardonnay Colloquium, and Texsom. He’s also prolific on Twitter (@jamiegoode) and Instagram (@drjamiegoode).

He has written four major books: The Science of Wine, Authentic Wine, I Taste Red, and Flawless.

Wine Anorak, his online presence, dates back to 1999. It was relaunched in its current form in 2019.

 

 

 

ABOUT JOHN PAUL CARMODY

John Paul Carmody was born and raised in Omaha, Nebraska.  He moved to New Orleans in 2008 where he began working as a professional musician.  He started a band with his friend and drummer in 2012 called South Jones playing rock with strong roots in blues rock.  South Jones has recorded two albums: Free State and Room to Breathe.  Room to Breathe is actually being released in a couple of weeks! Along with his band John Paul is also a solo acoustic performer and he sits in with several other bands in New Orleans.  When not performing, he teaches singing classes at an aftercare program for k-5 at a school called Lusher.  He had lived in the French Quarter for 10 years but recently settled in MidCity with his fiance and their two huskies.

 

Suggested Recipe

This is one of those simple recipes that lodges itself in your brain because it is so simple and memorably tasty. I’ve tried to track down its origins to no avail but it seems to be a specialty of Asturias for two reasons. First, it calls for cider instead of wine to cook the shellfish, and Asturias is famous for its apples and ciders. Secondly, it has some heat in the form of pimentón picante – something that is more commonly used in cooking from Galicia all along the north coast of Spain into the Basque country. My colleague Dani Gonzales assures me that while chorizo picante can be found in recipes online, these are British and American interpretations of this recipe and that no self-respecting Asturian would add pork to their shellfish. I’m sure that this could become one of those lively debates about authenticity…

Asturian Shellfish

By Steven Spanbauer and from his foggy memory
4 servings as an appetizer, 2 servings as a main course / 20 minute preparation time & 10 minute cooking time  

INGREDIENTS
  • 2 pounds of mussels or clams or both
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 1 cup Spanish dry cider*
  • 1 tablespoon sundried tomato paste
  • Fresh chopped parsley, about 2 tablespoons
  • Salt and pepper
  • 1-2 teaspoons pimentón picante, aleppo pepper, or paprika (optional and to your taste)
  • FOR SERVING – a nice baguette, sliced and toasted if you have the time
DIRECTIONS
  1. Scrub the shellfish under cold water, remove the beards from the mussels. Discard any clams or mussels that are open and do not close when you tap them gently against the side of your sink.
  2. Heat the olive oil over medium heat in a dutch oven large enough to hold all the shellfish. When the oil shimmers add the sliced garlic and saute until the garlic takes on a lightly toasted color about 1-2 minutes. Make sure not to burn the garlic.
  3. Add the pimentón and toast for about 10-20 seconds then add the shellfish and stir, turn the heat up to medium-high and add the cider, tomato paste, a pinch of salt and a few turns of freshly ground pepper. Stir briskly and when the cider just comes to a boil, cover the dutch oven and turn the heat to low.
  4. Steam the shellfish for 2-3 minutes and check. If almost all of the shells have opened then they are done, if only half or less have opened, stir them and cover the dutch oven and cook for a few more minutes. They should be done after 5 minutes, any longer and they may lose their tenderness. Taste the sauce and add a touch more salt if needed.
  5. Pour the shellfish into a large bowl, sprinkle with parsley, and drizzle with a spicy, flavorful Spanish olive oil. Serve with bread (I prefer a grilled or lightly toasted bread like the picture below) to soak up the tasty broth.

 

Pretty simple preparation!

Basically all shellfish recipes like this are the same, you just change around some basic elements. The cooking liquid can be stock, wine, beer, or cider. Aromatics can be onions, shallots, garlic, or leeks. Added flavors can be curry, tomato, or fresh herbs. The fat can be added before and/or after and includes olive oil, butter, cream, and rendered bacon or aged sausages like Spanish chorizo or Portuguese linguiça. The key is to remember to keep it simple and have plenty of bread to soak up the sauce.

Use a mildly spicy dried pepper such as medium paprika or Aleppo pepper if you do not have pimenton picante on hand. 

* Fine wine retailers should know of, or stock Spanish ciders. Asturian cider has a tendency to be drier and more precise while Basque cider can range in style from sweet to dry with varying levels of funkiness much like a farmhouse-style cider from Normandy.

Retail Partners

To join in the tasting we will be establishing retail partners in several markets. If you are interested in becoming a retail partner, or you are a consumer who would like to participate please contact us and we will try to assist you in locating the wines. 

ALABAMA
CALIFORNIA
COLORADO
  • Cured, 1825 B Pearl Street, Boulder CO
GEORGIA
SOUTH CAROLINA
  • Graft, 700 King Street Suite B, Charleston, SC