Member, TCWS, Public Relations Liaison
“I love Albariño … an opportunity to taste and try different Albariños, including from different parts of the world … curiosity” – just some of the comments from the participants when asked why they attended the society’s September event, “Wine of the Sea.” While fall had just officially started, it was a beautiful, summer-like day, so a wonderful way to end that season and welcome in another.
Event co-chairpersons, Mary Peters and Sharon Kohler, did an outstanding job of organizing the event, providing interesting information – along with some octopus humor – having a variety of Albariños to taste and compare, and with the culinary skills of Chef Amy Davis and Sharon, provided a wide variety of delectable food options to accompany the wines. Well, OK, I’m not sure there were any converts to octopus, but at least for me, the seafood salad with octopus was yummy!
Again, in reviewing the comments provided, each of the 6 wines was someone’s favorite, which is good; but, the overall favorite was the 2017 Palencia Wine Company’s Albariño from the Ancient Lakes AVA. To note, in a wine seminar I attended many years ago, the instructor emphasized that there are no right or wrong answers to favorites as everyone’s “laboratory of your mouth” is different. The favorites for this event just reinforced that.
And, for the food, the same thing! From the octopus to the pickled herring, chilled corn soup, puff pastry with Havarti cheese and prosciutto, cheese, almond cake, and more, there seemed to be something for everyone. This is good, and a goal for the wine society’s events – a variety of food and wine for everyone’s “laboratory.” However, there were several requests for the chilled corn soup with tarragon and the almond lemon cake recipes! [See recipes, below]
So, a memorable way to end the summer – samples of the “Wine of the Sea” with wonderful food, and with old and new friends! Good bye summer; welcome fall.
Cut the kernels off 3-4 ears of fresh corn. Place cobs in a pot with water to cover, about 5 cups; cut cobs in half, if necessary. Bring to a boil and simmer about one hour. Cool, discard cobs, reserve liquid – this will give the soup
a rich corn flavor.
Sauté one chopped, medium onion (Walla Walla Sweet is best) in 2 tablespoons butter. Add corn and cook about 5 minutes. Add corn liquid and simmer until corn is tender, about 30 min.
Cool enough to puree safely in a blender, in batches as necessary. The puree will have some texture. Chill. Add one cup of cream plus salt and pepper to taste. Chill at least 3 hours. Sprinkle each serving with chopped, fresh tarragon – or another fresh, chopped herb or nutmeg.
1 ½ cups blanched slivered almonds; or, 1 ½ cups almond meal*
8 tablespoon sugar, total
4 large eggs, separated
Pinch of salt
1/2 teaspoon almond extract
2 tablespoons packed, grated, lemon peel
1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Grease 9-inch-diameter cake pan with 1 ½-inch-high sides. Line bottom of pan with parchment paper and grease paper.
Finely grind almonds with 2 tablespoons of the sugar in food processor.
Beat egg yolks with pinch of salt and 2 tablespoons of the sugar until pale yellow – 2-3 minutes. Stir in almond extract, lemon peel and cinnamon. Add almond mixture. Batter will be thick.
Using clean beaters, beat egg whites in large bowl
until soft peaks form. Gradually add the 4 tablespoons of remaining sugar, beating until stiff but not dry. Fold 1/3 of whites into almond mixture. Gently fold in remaining whites.
Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove parchment paper.
*Almond meal or almond “flour” is available at the Health Food Store, Yokes, and probably other grocery stores.