We’re pleased to announce another new feature for BigOven Pro members: You can now selectively share any private recipe via a special web address.
Private recipes are a feature of BigOven Pro, letting you add any and all recipes – even if you don’t want the general public seeing them. They may be treasured heirloom recipes, or work-in-progress recipes, or recipes you’ve scanned from commercial sources and simply respect, as we do, that such recipes and photos should not be in the general BigOven public archive. You may want them simply as notes to yourself.
Sometimes, however, there may still be private recipes that you want to selectively share with a handful of friends or family members via email. Starting today, you can.
Here’s how. Let’s say you’ve got a recipe you’ve added via RecipeScan – “Carmelized Red Onion Relish” — and you had it during the holidays. It’s so good, you’d like to share it with a couple of other friends. Simply click on the “email link” button in the upper left on any private recipe page on BigOven.com:
Notice the lock icon – this means that the recipe is still private, but you can share a special coded link. If you click it, you’ll be taken to a page where you can email the special link to friends or family:
When they access the recipe with that special web address, they’ll be able to view, print out, add photos and review the recipe. If they’re a BigOven Pro member, they can also make an instant copy of it, to add it to their grocery list, menu plan, or more.
For all users without that special coded link, your recipe remains private; it won’t show up in BigOven general search (only for you, and only when you are logged in), and it won’t be accessible without the code.
To help with security, BigOven adds a “noindex” tag to tell the search engines not to add it to their index
Cooks who get the coded link will not be able to add the recipe to a grocery list or menu plan without first making an instant custom copy of it (which is Pro-only feature.) However, they can still print the recipe, add comments and photos.
Private recipes will not show up in the public recipe search results for anyone other than you.
Private recipes need to be shared one-at-a-time; the code is unique to each recipe.
You are in control of how public you’d like the recipe to be. You can pin it on Pinterest, email the private URL to as many people as you’d like… but remember, anyone who has the special URL will be able to view the recipe. Happy cooking!
While the term champagne is often used generically to mean a sparkling wine, a true champagne comes only from the Champagne region of France, and is produced under the very strict rules of that appellation. The first champagne was produced accidentally; the characteristic bubbles were actually considered a mistake. These festive bubbles come from a second fermentation of wine – sugar is added after the first fermentation and the bottles are capped, causing the carbonation to build as the second fermentation runs its course.
A world-famous drink that marks the New Year, anniversaries, graduations, race-winning and other celebratory occasions, champagne has been elevated to a lofty perch by some – too high, we think. It shouldn’t seem out-of-reach, or even feel inappropriate for pairing with the occasional dinner. We believe champagne, as well as other sparkling wines, are a fantastic choice for more everyday occasions where they can be savored.
Try pairing champagne with lighter seafood like sole, oysters or halibut. Many sommeliers even suggest champagne – perhaps the ultimate “highbrow” drink – is extremely well-paired with fried food.
Want to make a weekend even more special? Invite over some friends for a champagne brunch. Or grab a bottle of moderately priced sparkling wine and dress it up with the classic Champagne Cocktail or Kir Royale.
Blanc de blancs champagne (“white from whites”) designates Champagnes made exclusively from Chardonnay, while Blanc de noir (“white from black”) designates Champagnes made from Pinot Noir and/or Pinot Menieur.
Brut – Very dry and flexible for a range of dishes that do not require sweet infusion.
Extra Dry – Less dry and generally used as brut.
Dry – With some sugar; can be blended into recipes for a hint of sweetness.
Demi-sec – Sweet; most often used to pair with less-sugary fruits.
Doux – Very sweet, although not as much as true dessert wines.
We recommend serving Champagne at 45 degrees Fahrenheit (7 degrees C).
Tip: Open a Champagne Bottle Without a Fuss
There are lots of ways to open a champagne bottle. Here’s one method which keeps the overflow to a minimum:
Stand over a sink or an area that won’t matter if the bottle overflows.
Begin unwrapping the cork – take the foil or other paper over it.
Put your hand or thumb over the cork, and slowly begin removing the wiring which holds the cork in place.
Hold the cork in one hand and the bottle in the other. Place a clean kitchen towel over the top of the bottle.
Slowly twist the cork in one direction and the bottle in the other. Continue to twist and unscrew the cork until it pops out. It will pop out as the pressure releases, but not enough to fly out of your hand.
This is part of our ongoing series introducing food and wine pairings. At BigOven, we know that some foods just go together. That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly. We’ve created a Champagne recipe listing on BigOven – create your favorite menu and share it with friends.
Are these introductory food & wine articles useful to you? Be sure to “Like” this post. Happy cooking!
Wines made from the Sauvignon Blanc grape are generally light to medium-bodied and acidic. Adjectives often used to describe Sauvignon Blancs are “citrusy”, “grassy”, “tart” and “oaky”. With a tendency toward grassy and green flavors, it’s an ideal pairing with springtime dishes, soups, fish, and even Mexican vegetable and poultry dishes.
If it’s a dish you might consider putting butter on, Chardonnay might make a good pairing.
Similarly, we’d offer this advice for Sauvignon Blanc:
If it’s a dish you might squeeze a little lime on, or if the dish makes you think of springtime, Sauvignon Blanc might make a good pairing.
These aren’t hard-and-fast rules, of course, but they can be good flavor guidelines when stuck for ideas.
Notable AOC’s of Sauvignon Blanc
The Sauvignon Blanc vine often buds late, but has a quick ripening, which allows it to perform well in sunny climates that are not overwhelmingly hot. As a result, great Sauvignon Blancs can be found in many temperate regions. Some of the most notable ones are:
If you’re a calorie-counter, you might want to know that a 5-ounce serving of Sauvignon Blanc weighs in at 119 calories, according to the USDA.
This is part of our ongoing series introducing food and wine pairings. At BigOven, we know that some foods just go together. That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly. We’ve created a Sauvignon Blanc recipe listing on BigOven – create your favorite menu and share it with friends.
Are these introductory food & wine articles useful to you? Be sure to “Like” this post. Happy cooking!
In terms of sheer popularity, Cabernet Sauvignon (often blended with rival Merlot) is the king of the red varietals. Big and bold, and often rich with tannins, Cabernet Sauvignon makes its presence clearly known on the table, and is a classic pairing with beef, lamb and aromatic cheeses.
The rise of Cabernet Sauvignon is due in part to its adaptability to a variety of climates and conditions, making the vines easier to grow and maintain through the cultivation process than, say, Pinot Noir. It is grown successfully at latitudes as high as 50 degrees north (Okanagan in Canada) and 20 degrees south (Northern Argentina.)
It is a very common blending partner with Merlot, Malbec, Petit Verdot and Carmenere (the latter three being components classically found in a Bordeaux blend.) In the United States, sometimes you’ll hear Cabernet Sauvignon shortened to just “Cab” or “Cab Sav”.
Cabernet Sauvignon has found a solid home in the hills of Napa Valley, California, but also France, Australia, New Zealand, Italy, Argentina, New Zealand and Spain. Surprisingly, it’s a rather new varietal, the result of a chance marriage between Cabernet franc (red) and Sauvignon blanc (white) in the 17th century in southeastern France. It has enjoyed widespread popularity. On the flipside, it’s sometimes known as a “colonizer” that takes over wine regions at the expense of other grape varieties.
What pairs particularly well with Cabernet Sauvignon?
This is part of our ongoing series on food & wine pairings here at BigOven. At BigOven, we know that some foods just go together. That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly. We’ve created a Cabernet Sauvignon recipe listing on BigOven that you can simply add to menus.
Are these introductory food & wine articles useful to you? Be sure to “Like” this post. Happy cooking!
You’re the “visiting team” this year for Thanksgiving, and you’ve been asked to bring the wine. A panic sets in. With all the choices, how do you begin to choose?
Let’s assume you don’t know the specifics of the stuffing and side-dishes ahead of time, but you’re pretty sure roast turkey will be served.
You’re in luck: here are a shy-dozen varietals that pair extremely well with nearly all roast turkey recipes.
1) Pinot Noir, particularly from Oregon and California
As a northwesterner, an Oregon Pinot Noir is often my go-to choice at Thanksgiving, and I’m never disappointed with this choice. At recent Thanksgivings, we’ve enjoyed the wines from Erath vineyard, Cloudline and Argyle at our table; they’re all in the moderate range of $14-28 per bottle.
“My Thanksgiving Pinot Noir recommendation? Hendry Pinot Noir is delicate and is a wine with flavors of plum and wild cherries in it.” (About $33.) – Chef John Besh
2) Sparkling Shiraz
Bring a couple bottles of sparkling shiraz for an unusual and delicious treat. Joshua Wesson, wine director of Best Cellars thinks it’s the perfect accompaniment for your holiday dinner. “Dry sparkling Shiraz is breathtakingly spectacular with Thanksgiving dinner. It hits every note and has something for everyone.” And the bubbles are sure to signal the start of the holiday season.
3) Shiraz (non-sparkling, i.e., still)
“My specific bottle recommendation is the Fruit Machine Shiraz ($8). Turkey is actually quite wine friendly and will pair well with many white and red wines. The problem is all the side dishes- sweet potatoes, stuffing, green beans, cranberry sauce, etc. You need something abundantly fruit, rich and supple textured. Aussie Shiraz is just the ticket.” – Efrain Madrigal, Wine Director, Sam’s Wines & Spirits, Chicago.
A good friend of mine has just started a new winery called Avennia, and they’ve come out with a terrific Syrah blend that’s winning some accolades in the Northwest. We don’t have enough bottles of this just yet, but I’d happily uncork what few bottles we have with our rather large gathering this year.
“When most people think of wine from Washington State they immediately go to their Merlot or Cabernet Sauvignon, and the various regions throughout the state do an amazing job with those varietals. But don’t forget the powerful Syrah coming out of Washington, Walla Walla in particular. Amavi Cellars 2009 Syrah combines both dark fruit, like black cherry, blackberry and figs with mineral notes and earthy undertones. A well balanced wine that will compliment any dish on a Thanksgiving table.” – sidedish magazine
5 & 6) White Burgundy or California Chardonnay
Both of these chardonnays will pair well with most Thanksgiving turkeys and are a very safe choice.
7) Zinfandel, especially fruity
Fruity zinfandels will help accentuate the savory dishes traditionally served at Thanksgiving, and amplify the fruits and berries. Pairs well with cranberry sauce.
Yes, Merlot. It may be the bane of Miles, the dispirited protagonist in the movie Sideways, but you know, he’s wrong. There are some fantastic and affordable Merlot choices out there, and they pair quite well with roast turkey and stuffing.
Looking for something a little different this year? Step away to the Alsace region of France and choose a light but slightly spicy Gewürztraminer. Be sure to confirm with your winemerchant first (or online) whether the wine of your choice is sweet or dry, as Gewürtsraminer can range from very dry to very, very sweet.
10 & 11) Reisling dry and/or Kabinett (a riesling made from the earliest harvest)
Varietals to Avoid with Roast Turkey
Just to help narrow the field, generally, we feel that tart and lemony wines won’t work very well with the subtle and savory flavors of Thanksgiving, nor do harshly dry wines. We’d avoid these (otherwise wonderful) varietals with a main course of roast turkey:
Pinot Gris and Pinot Grigio
Malbec (pure malbec, not in a blend)
But who are we to tell you what you can and cannot drink? If you enjoy it – enjoy it, and don’t let us stop you. It’s the holidays.
It goes to Eleven: Brine your Bird!
Cooking the turkey this year? Our advice is to plan ahead and brine it overnight in a cooler, with ice to keep it cold all night. [Health note – be sure it stays cold!]
You’ll be rewarded with a much juicier and succulent final product.
This is part of our ongoing series on food & wine pairings here at BigOven. At BigOven, we know that some foods just go together. That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly.
Are these introductory food & wine articles useful to you? Be sure to “Like” this post. Happy Cooking!
Chardonnay is one of the most popular and versatile wine varietals in the world. Chardonnay is a green-skinned grape that originated in the Burgundy region of France and is still the most popular white varietal grown in that region.
Most white Burgundies are therefore chardonnays, but open a white Burgundy next to a chadonnay from California, Washington State, Australia or New Zealand, and you’ll find each bring vastly different flavor profiles, depending upon which region of the world they’re from.
Chardonnay is also a very important component of many sparkling wines around the world, including champagne. The sparkling wine “blanc de blanc” (white from white) denotes a sparkling wine made entirely from Chardonnay.
Chardonnay’s Superpowers: Survivability and Malleability
The grape is known to be highly “malleable”, in that it not only thrives in many climates, but it takes on the characteristics of the local “terroir” (micro-climate, land and region) more readily than some other varietals. In this way, it is more of a blank canvas than, say, a cabernet sauvignon or even a sauvignon blanc.
One implication: if you’ve only tried a few different brands or regions of Chardonnay, you’re missing out on a wide variety of options and flavors. Be sure to try a white Burgundy, a California Chardonnay, an Italian Chardonnay, an Australian and a New Zealand one over time.
Common Tasting Notes You’ll Read About Chardonnay
By far, the word “butter” stands out when reading the many tasting notes on Chardonnay. To many of us, the mouth-feel and flavor of a very good chardonnay is reminiscent of butter: rich, delicious, and savory. You’ll see how this dominant note of chardonnay plays into our “ideal pairings” list, below.
What foods pair well with chardonnay?
Chardonnay wines are generally medium to full-bodied white wines that are rich and complex. They can be big and buttery in mouth-feel, or crisp, somewhat tart and young. In the United States, California chardonnays are extremely popular and widely available, though some experts consider the most popular brands to be too sweet and/or overly “oaky”. Italian chardonnays are also quite popular and are great choices to serve with pasta dishes with cream sauce, or risotto dishes.
One rule of thumb we have for you is that in general, foods that you might put butter on often pair well with a medium to full-bodied chardonnay. (That is, if instead your dish would be complemented by putting lime or lemon on it, let it signal to you a more tart wine, like Pinot Grigio or Sauvignon Blanc.)
For instance, great pairings to consider with Chardonnay are:
Oyster and hoisin-sauce dishes (for full-bodied chardonnays)
Risotto (with Italian Chardonnays)
When a wine is called “oaky”, it’s because it’s been infused with a flavor from its aging and storage. Many chardonnays are aged in oak barrels, and depending upon how old they are, whether they are seasoned, smoked or not, the wine will take on an oaky characteristic on the palate.
On this subject, Chef Paul Pontallier of Chateau Margaux has said “Wine is an art, and oak is a frame, and if you have too large a frame, it detracts from the painting.” Oaky chardonnays can be good paired with salads, cheeses, and lighter dishes.
Pairing Wine With Food: Other Articles to Follow
As cooks, we know that some foods just go well together. That’s why we’ve recently introduced Menus, which let you create and share your favorite pairings on BigOven. These menus can then go right on your calendar, be emailed to others, or put straight to a grocery list. Create and share your own favorite food and wine pairings today – in particular, try creating a menu that pairs this Chardonnay “recipe” with another few dishes or notes, and help inspire other cooks with your ideas! Just click on the “Create a Menu” button on the right hand side of the Chardonnay recipe page.
This is the first in our series of articles on pairing wine with food. Want to see more on this topic? Please “Like” this post, below. Got a comment or a great pairing to suggest? Please add it below. Happy cooking!
I was pleased to see the progress BigOven.com is making in climbing up the traffic ranks. Marcelo Calbucci of Sampa keeps a ranking of the top Seattle "Web 2.0" startups; BigOven climbed 11 spots to rank #31 on the list for October. BigOven.com outpaced multi-milliondollar-backed startups like Avvo.com, SecondSpace.com, TripHub.com, Cozi.com and others for the month. Several more interesting features are on their way over the coming months… stay tuned!
I just got back from the Keiretsu Angel Investors forum in San Francisco. There, we heard pitches of all variety of quality.
While the process is exhilerating and extremely well-run, the process itself is ripe for satire. Ebullient startup CEO’s play Beat the Clock to explain their entire businesses (and industries!) in 10 minutes or less to a crowd with diverse expertise, and angel investors try to outdo each other with witty, self-deprecating introductions and reflections about their ascent into the multi-millionaires club.
Sacha Baron Cohen is famous for his character Borat, but before that, he had another character called Ali G. One of the funniest bits he did was a pitch of a couple fictitious business ideas — the Ice Cream Glove and the Hover Board. The satire is pretty rich, but believe it or not, I’ve got it on pretty good authority that some pitches really are this bad.
BigOven.com is a growing recipe sharing network that I’ve been building up brick-by-brick.
At present, the product portfolio includes award-winning recipe software for Windows, www.bigoven.com – a massive online recipe archive (160,000+ recipes), and free mobile companions for Palm and Windows Mobile. All the products work together, to try to solve the "What to make for dinner tonight?" problem easier to answer for home cooks.
BigOven integrates seamless access to the archive with (optional) Windows desktop software. You can search recipes by ingredient (e.g., use up those chicken breasts in your fridge). You can drag and drop the recipe cards you want onto a shopping list, and boom! — a sorted grocery list is generated for you. Or, if you’d like, you can drag recipes onto an Outlook-style calendar and plans meals in advance.
BigOven is profitable, and growing. It’s also been a terrific sandbox for me to experiment around with various social networking concepts, such as peer-produced content, tagging, and more. At this writing, we’ve got about 50,000 members, and have sold a great deal of desktop recipe software.