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Great food is even better with the right glass of wine. But with so many varietals to choose from, how do you choose a Zinfandel instead of a Cabernet? Join Emeril and
master winemaker John Williams as they choose the right wine for the right dish like a
grassy Sauvignon Blanc with a Cantaloupe and Arugula Salad. They pair a buttery Chardonnay with a Welsh Rarebit. A spicy Merlot goes perfectly with a rich Eggplant Napoleon and a fruity Zinfandel picks up the orange notes in Emeril's Bouillabaisse. It's a bold finish with a Cabernet Sauvignon and a NY Strip Steak With Blue cheese-Walnut
Butter.
Emeril's Tips on Buying the Right Wine Glass
- Buy a larger glass. Twenty ounces or more: a large bowl in which a small pour of wine, whether red or white, has plenty of room to breathe and can be swished and swirled.
- Buy a Clear glass. You want to see the wine. In addition, thin glass is better than thick glass because you should be able to taste wine instead of glass and thick stemware can get heavy.
- Buy a long stem so it can be held comfortably. Those stemless tumblers at restaurants sometimes are fun as a change of pace, but don't use them as everyday glasses.
- Glass should have a slight inward curve at the top. This focuses the aromas.
- Glass should cost $15 or less. Don't spend too much on everyday glasses because you won't have to worry about breaking them; the angst would make using them less pleasurable.
Recipes featured in this episode:
Cantaloupe, Prosciutto, and Arugula Salad with a White Wine Vinaigrette
Welsh Rarebit
Eggplant Napoleon with Spicy Tomato Sauce
Bouillabaisse with Rouille and Sourdough Croutons
NY Strip Steak With Blue Cheese-Walnut Butter
WATCH VIDEO: Emeril cooks your favorite recipes in Napa.
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