You probably thought wine was originated in a place like France where all the wineries are, right? In truth, while France makes an outstanding wine and has made it their business to refine the wine making industry, history indicates that countries such as China, Greece, Armenia, and Egypt long ago made some of the first wines. In fact, wine making is difficult to track historically because it is believed to predate any form of record keeping. Turns out that humans have been stomping grapes and fermenting them since there were grapes to be stomped.
Today's European wine producing regions were established during the Roman Imperial time. Viniculture, or the study of grapes used for wine. Because wine making became such a major force, it became necessary to create the very first wine laws. Production of grapes for the specific purpose of making wine began to take over Italy.
For most of us, wine is synonymous with vineyards and grapes and Tuscany. But have you ever heard of mead? Mead actually is believe to be the precursor to all fermented drinks. It is an alcoholic beverage created by fermenting honey with water. Often spices and fruits are added to create more exotic flavors. Pottery vessels containing remnants of a honey mixture, rice and fruits were found in Northern China from 6500-7000 BC. The earliest evidence of mead in Europe dates to before 2000 BC.
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| Mead with spices and fruit |
Mead was popular in Central Europe. In Poland mead is called moid pitney, which means "drinkable honey." In Russia it's called medovukha, which also means "drinkable honey." In Finland, a sweet mead called sima is essential to their May Day festivities. In Ethiopia, tej is their mead, and in South Africa, they enjoy iQhilika.
If you want to know more about mead, here's a site that is helpful.
The European grape varieties were brought to South America by the Spanish. The Catholic Church had a large influence over this, as the church used wine as part of the Catholic Holy Eucharist. The Spaniards planted the grapes in missions in what is now called Mexico. Today there are still "Mission Grapes" planted. Mexico soon became a most important wine producer starting in the 16th century. This threatened Spanish commerce and the King of Spain called a halt to Mexico's production of wine.
In the late 19th century, Europe experienced a blight that was devastating to their vineyards. It was soon learned that the Native American vines where immune to the pest. The first grafting of European grapevines to American vines happened as a measure to protect the vineyards. This practice is continued today.
Up until the mid to late 20th Century, American wine makers were considered inferior to any European wine makers. However, American wine has shown itself to be surprisingly strong in wine competition and has taken her place in the world of wine making. American wine makers have adopted grapes and wine making from the old world ways. At the same time, the wines have a distinctly American slant.
Regardless of who make the wine, all countries can thank the ancient Greeks because they are the ones who perfected the wine making industry and turned it into an industry, making it an internationally recognized part of our everyday lives.
With that briefest look at the history of wine making, let's talk about wines in general. Is it true that one should only serve red wine with meat and white wine with fish? We've all heard this. It turns out that there is a certain science behind this belief. Wine will add flavor to a meal depending on what it is paired with. The rule of thumb now is you should match the weight of the wine and the food, finding a balance in their intensity. For example, if you are serving steak, the full body of a red makes sense. However, a full-bodied white will work just as well. There is a whole study of what wine to serve. If you'd like to know more about wine pairing, here's a site for you.
Now, what about cost? Why are some wines so expensive while others more affordable? There are three factors that make a wine expensive:
1. Oak - the most expensive wines are aged in oak, which adds very specific flavor notes, while allowing oxygen in.
2. Time - allows wine to mellow with a fruitier quality as well as giving it a rounder taste.
3. Terrior - the area where the grapes are grown matters. Grapes that have to struggle to grow and are limited to quantity of fruit baring have a more intense flavor and produce a more intense, flavorful wine.
Having said all of that, are we left with only expensive wines as an option? Absolutely not. While there are many fine vineyards is Tuscany and France that produce the most expensive wines know to us; there are quite a number of wineries that produce lovely wine that you can more easily afford. A quick search revealed that Wisconsin alone has 74 wineries. Minnesota has 68, one which is totally sustainable and uses all natural ways of controlling pests, and Illinois has over 50. And that is just the upper Midwest! These micro wineries dot the country. And they are worth a visit. Most offer tours and wine tastings. It is a fun way to learn a little more about wine and spend enjoyable day. Some even let you into the vineyard and learn about planting and harvesting.
Now that you know maybe a little bit more about wine, it's time to talk about what you are going to do with that have empty bottle of white wine you didn't finish at last night's dinner.
The 2 Prickly Pears offer you a recipe for Chicken Piccata.
Here is what you need
4 skinless, boneless chicken breast
1/2 cup of flour ounces all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 cup dry white wine
3/4 cup chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped f parsley
Here is what you do
- Flatten chicken breast to about ½ thickness. Place all but 1 teaspoon of the flour in a shallow dish. Place 1 teaspoon flour in a small bowl.
- Salt and pepper both sides of all the chicken breast.
- Dredge chicken in flour, shaking off the excess flour.
- Melt 2 tablespoon butter in a large skillet over medium-high heat.
- Place chicken in pan and sauté 4 minutes on each side or until done.
- Remove chicken from pan; keep warm.
- Heat 2 tablespoon olive oil in pan.
- Add onions and garlic to pan and sauté 3 minutes, stirring frequently.
- Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
- Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
- Add remaining 1/2 cup broth to pan and bring to a boil.
- Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
- Remove from heat and stir in remaining 1 1/2 tablespoons butter, lemon juice, and capers.
- Place 1 chicken breast on a plate and top with about 2 tablespoons sauce.
- Sprinkle with about 2 teaspoons parsley.
Serve with your favorite sides. We made buttered parsley red potatoes and freshly cut cucumbers.
Now, go out and make something good.....with wine!
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