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2C
♦ WEDNESDAY, SEPTEMBER 6, 2006
Pinot
Noirs by
regions
When it comes to
grapes, don’t forget
terroir. That’s the
combination of soil, climate,
and specific environment
within a vineyard.
Combine that with varying
philosophies and winemak
ing methods and you will
have vast differences from
brand to brand, even though
the label claims the same
varietal.
If you don’t know what
Pinot Noir tastes like, I can’t
tell you. It’s not that I don’t
know, it’s that it depends so
much on where it came from
and who made it.
I n
Burgundy,
there are
far too
many
vintners
to go into
specifics.
In gen
eral, how
ever, some
of the
major vil
lages and
Hfc.'
Brian Goodall
The Wine Guy
Morris News Service
plots of the Cote de Nuits
include Gevrey-Chambertin,
Chambolle-Musigny, and
Romanee-Conti.
Wines made in these locales
will vary from extraordinari
ly expensive to more modest
ly priced, depending on the
individual producer. They
tend to be relatively full-bod
ied, low in tannin, and carry
a combination of finesse and
enough substance to stand
up to hearty foods.
Last Thanksgiving, I
served a well aged Chezeaux
Chambolle-Musigny
Charmes ($49.99) as part of
our holiday dinner and my
guests were most apprecia
tive. The wine was elegant
and complex, adding its own
personality to the meal with
out overwhelming either the
ham or the turkey.
From the Cote de Beaune,
some of the more recogniz
able names include Puligny-
Montrachet, Chassagne-
Montrachet, Savigny-les-
Beaune, Pommard, and
Meursault. These tend to be
lighter in color, lighter on
the palate, but still velvety
smooth, terrific wines that
command high prices from
top producers.
In the US, many of the
most Burgundy like Pinot
Noirs come from the state of
Oregon. King Estate ($20.99)
is widely, available and quite
enjoyable with food. You’ll
find notes of cherry, vanilla,
moderate oak, and low tan
nins in this friendly, but per
haps overpriced Pinot from
the Willamette Valley.
Elk Cove ($21.99) is
another mid-priced Oregon
selection more reminiscent
of a Cote de Beaune wine.
Domaine Drouhin ($38.99)
is an outstanding Pinot from
this region, but you’ll have
to taste it for yourself to see
how it compares to Burgundy
at this price point.
An unusual entry into this
market, but perhaps the fast
est rising star in Pinot Noir
is the small island nation of
New Zealand. Known more
for it’s crisp Sauvignon Blanc,
nonetheless the Pinots being
produced here are becoming
noteworthy.
Kim Crawford ($14.99) is
consistently good and quite
recognizable as Pinot Noir,
blending a fruit forward
approach with mild oak,
showing strawberry, cherry,
raspberry and smooth tan
nins. Cloudy Bay Pinot Noir
($28.99) is a top performing,
stylish wine that is full bod
ied, balanced, and displays
complexity with herbal notes
under dark, plummy fruit.
Dyed in the Wool Pinot
Noir ($14.99) is more terroir
driven with an almost tropi
cal acidity and herbaceous
overtones along with typical
red fruit. I paired it with
great success with grilled
pork chops and caramelized
sweet potatoes.
I’ll save California for next
week. In the meantime, enjoy
your task of tasting as many
of these wines as you can.
To share your own Pinot
Noir tastes, to ask a question,
or just to talk wine, write me at
goodell wineguy @ sbcglobal.
net. Until next time, happy
pours.
From sea to shining sea
How to make 400 quarts of South Carolina hash
So, you think
you know
barbeque? Well,
the recipe for
hash is so secret
that we don’t
even know what’s in it.
What is hash?
Barbeque hash is a delica
cy unique to South Carolina.
There are as many varia
tions as there are cooks.
After much begging, we
managed to get a partial
recipe from the famous
Highway 34 Volunteer Fire
and Rescue Squad located
in Greenwood, S.C.
Their hash is, in fact,
so well known, that the
Columbia Museum filmed a
documentary of the process
and it is housed and avail
able for public view at the
Museum. Luckily for us,
we know a member of the
Hwy. 34 VF&R! We called,
and this is what he told us:
Using (an undisclosed
amount, but A LOT of) pork
and beef, begin cooking
(boiling) at noon, constantly
skimming the fat and bone.
At 2 p.m., shred at least
10 pounds of onions and add
to the mixture. Continue
skimming.
At 7 p.m., add at least
20 pounds of shredded
potatoes.
Continue
skimming.
At 3
a.m., add
a couple of
pounds of
butter and
a couple
of pounds
of marga
rine, salt
and pep-
\ jPhI
Tish Mims
Columnist
per, two large containers
of Lowiy’s Seasoning Salt,
three gallons of vinegar, 24
cans of Carnation evaporat
ed milk, five large bottles of
red barbeque sauce (not the
mustard-based kind) and
five large bottles of mus
tard.
Continue stirring. It’s
done at 5 a.m. Makes 400
quarts. Recipes for hash in
smaller quantities are avail
able on the internet, but
we advise you to adjust the
recipe to use these ingredi
ents.
Fried black-eyed peas
Cook dried black-eyed
peas according to package
instructions. Rinse and
drain well. Spread out on
paper towels to dry. Heat oil
in a deep skillet to approxi
mately 350 degrees. Fry the
Want catfish? Try Creekside
If you spot me at a res
taurant with a white
haired gentleman,
that’s my Uncle Wally, who
lived most of his life in the
Chicago area and now lives
in Perry.
He enjoys eating out,
and we
spag I
make the
rounds
in Perry,
Warner
Robins
and in
between.
Last
Saturday
we went to
Creekside
Catfish,
which is
Charlotte
Perkins
Lifestyle Editor
a great place to take any
person of the Yankee per
suasion, not just for the
food, but also because it’s
just about as southern as
southern gets.
Creekside burned down a
couple of years ago but has
been built back. It’s in a
pecan orchard with a well
worn dirt parking area and
a fruit stand out front.
Everybody calls you
“honey,” “sweetie,” “baby”
and “darlin” from the
moment you walk in, and
there’s a black and white
signed photo of Herman
Talmadge on one wall.
The food’s so good that
the place is packed, with
AHm&L - t f ..
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The pride of South Carolina.
peas until they stop bub
bling, or about IV2 minutes.
Place on paper towels so
that oil will drain off. Season
to taste with salt. Use
as a garnish on salad.
South Carolina mus-
tard barbecue sauce
1 cup cider vin-
egar
6 tablespoons
Dijon mustard
2 tablespoons
maple syrup or
honey
4 teaspoons |
Worcestershire 1
sauce
1 teaspoon hot
sauce
1 cup vegetable
oil
2 teaspoon salt
Ground black pepper
Mix all ingredients, includ
ing pepper to taste, in medi
um bowl.
Charleston Crab
Cakes
1 pound lump crab
meat
1 large egg
3 tablespoons light
half the seats taken by
“regulars.” Waitress Robin
Joiner says that some people
even sit at the same table
every Saturday night, and
some of them are bound for
the Powersville Opry House
after dinner.
About the food: Catfish
is the specialty, but you
can get mullet, too, and
steaks or burgers. The
catfish we had was fried
by one of those kitchen
geniuses who knows how
to get things crisp but not
greasy.
You can get it with
bones or without bones.
The hushpuppies were old
fashioned with a hint of
onion.
You get coleslaw and
bread-and-butter pickles
as soon as you sit down,
and they actually leave a
pitcher of tea on the table.
They don’t list desserts
on the menu, but appar
ently everybody knows
that there’s pie if you want
a slice. The coffee is good.
Dot Andrews, who has
been running the place for
20 years, spends her week
days catering all over mid
dle Georgia, so Creekside
is only open Friday and
Saturday nights. Hours are
from 4 to 9 p.m.
If you’re taking a crowd
and want to be sure of seat
ing, or if you want to know
FOOD
mayonnaise
2 teaspoons
Dijon mustard
juice of one lemon
3 tablespoons fresh
parsley,
JNHL ' *
minced
1/4 teaspoon cayenne
pepper
1/4 teaspoon salt
1 dash hot pepper
sauce
1/2 cup breadcrumbs
Pick over crabmeat,
removing any cartilage or
about the catering service,
call 825-0176.
Casseroles
coming
Linda Christie reports
See PERKINS, 4C
WICKER SHOfr
Bam-6pm Tues. - Sat. • Closed Sun. & Mon.
FRESH GRADE A SPLIT ONLY
Cmg a r NO boning at
riyCl THIS PRICE
Breast
n2B
lb.
100% Pure Fresh Regular
Ground
Beef
($19 88
GROUND I mm LB.
FRESH
1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711 __
shell. Whisk together egg,
mayonnaise, Dijon mustard,
lemon juice, parsley, cay
enne pepper, salt, and hot
pepper sauce. Gently fold
into crab, being careful not
to break up the meat too
much. Gently stir in bread
crumbs. Form crab cakes
into eight patties. Flatten
gently, if necessary. Bake
L for 15 minutes in a 375
degree oven, or if you
prefer, melt one table
spoon butter and two
tablespoons vegetable
oil in a large skillet
and fry until golden
brown.
Low Country
Boil
2 boxes crab boil (in
bag)
2 large onions, quar
tered *
8 oz. of salt
1 clove garlic
1 cup black pepper
Potatoes, whole*
1/2 cup red pepper
Smoked sausages (cut in
sm. cubes)*
4 oz. Tabasco sauce
Corn on the cob*
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
478-953-3820
fr I
We Custom Cut
Black Angus
Rib Eye Steaks
To Order
HOUSTON DAILY JOURNAL
South Carolina Tourism Board
3 lemons, quartered
30 to 40 ibs. live craw
fish
Fill 60 quart pot half full
of water. Add all ingredients
except crawfish. Bring to a
boil. Cook until potatoes are
almost ready. Add crawfish.
Return to boil and cook for
3 minutes. Makes 15 to 20
servings.
•Amounts depend upon
number to be served and
personal preference.
South Carolinian Tish
Mims lives in Georgia now.
She the Downtown Manager
for the Perry Downtown
Development Authority.
Creat Deals
Free AD
for items
under SSO
Call 987-1823
for details
•SHELLED N
BUTTER BEANS
•SEASONAL
VEGETABLES
Owners:
Ourl Sasnett
lo Sasnett
CURTIS PACKING CO.
SMOKED TENDERIZED
7 TO 10 LB. AVG.
Picnics
-i-VKt-’W SLICED
FREE
88 LB
Country Fresh Pork
Quarter
PORK LOINS
S 2S
00036662
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