Tyler Florence's Chef's Life

Oktoberfest Beers: Your Order Please

Posted Oct 8th 2007 3:11PM by AOL Food Editor
Filed under: Drinks, Beer

Calling all microbrew lovers: What have you been drinking this Oktoberfest season? We ran a snazzy round-up of our favorite Oktoberfest beers. Let us know what you think and weigh in with your own picks.

Check out Best Oktoberfest Beers

Test Your Beer Trivia IQ

Mother's Day Wine Recommendations

Posted May 10th 2007 9:44AM by AOL Food Editor
Filed under: Drinks, Wines

Special to AOL Food from Women & Wine

Women & Wine suggests you avoid the usual Mother's Day restaurant gridlock and instead treat mom to a home-cooked (or, okay, who's gonna tell?, gourmet take-out) meal. Here are a selection of wines that will enhance the food-and please your honored guest. Email winefind@womenwine.com and we will help you find one near you.

Le Rime 2005

If she's a fan of Chardonnay and Pinot Grigio, surprise mom with this refreshing blend of the two varietals grown on the Banfi hillside estate in Tuscany. Pale straw in color, aromatic and fruity, this Italian white pairs well with everything from eggs Benedict to pasta primavera. (approximately $11).

Greg Norman Pinot Noir 2005

Australian golf great Greg Norman has wine estates in California's Santa Barbara County as well as Down Under. His "Sideways Country" Barbara Pinot Noir offers distinctive cherry and strawberry aromas, powerful fruit flavors and a smooth finish. Throw some chicken or steak on the barbie and you're set. (approx $13)

Centine 2005

An affordable Italian Super Tuscan that's youthful, well balanced and memorable (like mom!) made with a blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. If she's a roast chicken or pasta fan, Centine is the red to remember. (approx. $11)

Nicolas Feuillatte Brut Rosé NV

Who can resist a sparkler that's the color of pink rose petals? Especially one that delivers delicate toasty scents, hints of chocolate and caramel and rich berry flavors. On top of that, for a real-deal bubbly from Champagne, , the price is right. (approximately $45)

Cloudy Bay Sauvignon Blanc 2005
If mom is stuck in Chardonnay land, start her on a path to Sauvignon Blanc with one of the best. From New Zealand, where the Sauvignon Blancs sing of grass, gooseberries, lychees and other good things, this perennial prize-winner bursts with racy aromas and flavors. (around $30)

Rhubarb

Posted May 7th 2007 2:49PM by AOL Food Editor
Filed under: Fresh Finds, Vegetables, Produce

Special to AOL Food From Sherri Brooks Vinton

Ahh, Springtime. The air is a little warmer, the sun shines a bit brighter and our taste buds are looking for something as peppy as our step. Pick up a few stalks of rhubarb and you'll have a delightfully
tart fruit that brings the right, bright note to your Spring dishes.

From as far back as 2700 BC, Chinese varieties of rhubarb have been appreciated for their curative properties. Indeed, rhubarb's astringent quality seems just the thing for dusting out the cobwebs
after a long winter. As one of the first foods to come off the fields each spring, this vegetable (yes, it's a vegetable not a fruit) is cherished by seasonal eaters who hail it as the kick-off to the year's growing season.

You can find fresh, crisp stalks at your farmers' market where patient growers have tended their patches for several years before being rewarded with a bountiful harvest. Rhubarb is also readily available,
in the early spring months, in the grocery store.

Look for long stalks that have a sheen and feel sturdy-they shouldn't be dull or rubbery. While rhubarb is prized for its ruby red color, which lends a pretty pink hue to your recipes, the plant can be pink or
even green. Color does not determine sweetness.

In England, rhubarb crumble is as popular as our apple pie. But you don't have to save your rhubarb for dessert-every course can benefit from the tangy zip of this easy-to-use specimen. Its flavor pairs
beautifully with rich, savory dishes such as roast meats, particularly game, making it a cozy companion to spring lamb. Its citrus-like flavor also works well with fish, as perfect a pairing as a squeeze of
lemon. Just strip the leaves, which are mildly poisonous, from the stalks, give them a quick rinse and you're ready to cook it up.

Just like those first warm breezes, the rhubarb season is fleeting so it's worth stocking up while you can. The stalks can be washed, diced, and frozen in tightly sealed plastic bags or turned into preserves so
you can enjoy rhubarb's tangy flavor whenever you like-a little zing of spring all year round.

Everything's Coming Up Rosés

Posted May 1st 2007 12:00AM by AOL Food Editor
Filed under: Drinks, Wines

Special To AOL Food From Women & Wine

Women & Wine loves rosé wines for late spring and summer. Made with red wine grapes fermented on the skins for only a short time, they exhibit red-wine flavors with a light, white-wine personality. Serve chilled with seafood, strawberries and barbecue. E-mail winefind@womenwine.com and we will help you find one near you.

Centine Rosé 2005
A carnation-pink charmer from made with a Super Tuscan blend of Sangiovese, Cabernet Sauvignon and Merlot. Savor its demurely floral aromas, wild berry flavors and lingering finish. Bring on the cold pasta salad. (approx. $10)

Domaines Ott Chateau de Selle Rosé Coeur de Grain 2005
The romance of Provence in a curvy Provençal bottle: More expensive than your everyday rosé, this harmonious blend of Cabernet Sauvignon, Grenache and Cinsault, from a respected French vintner, delivers apricot and grapefruit flavors with a bit of spice. Yummy with marinated salmon, sweet-and-sour pork, or scallops (approx. $36)

Fiddlehead Rosé 'Pink Fiddle' 2006 Santa Rita Hills
A rosé with attitude: From one of our favorite vineyards in Santa Barbara's "Sideways" country, Kathy Joseph's rosé is made with hand-picked Pinot Noir grapes. The color of a California sunset, this lively, fruit-forward wine is perfect for lazy brunches or a day at the beach. (approx. $16)

Muga Rosé Spain 2006 Rioja
This salmon-pink beauty, a blend of Grenache and (only-in-Spain) Macabeo and Temprani grapes delivers tropical fruit aromas and flavors, a whisper of acidity and a long, honeyed finish. Perfect with paella, salad or chips and dip: Olé! (approx. $12)

2005 SoloRosa Rosé
From the one California winery that produces only rosé wines. A blend of Napa Sangiovese and Merlot, SoloRosa is bone dry, brimming with cherry and berry flavors and tempered by a zippy acidity and a hint of toastiness. Good with everything from Mexican to Moroccan (approx. $15)

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About Me

Celebrity chef Tyler Florence, author of 'Tyler's Ultimate' cookbook, has created all-new holiday recipes and accompanying videos for AOL Food. His restaurant, Bar Florence, is set to open in Manhattan in 2007.