Aggregate Wisdom

Have you ever taken a huge bite of a burger and been unable to stifle the urge to moan “mmmmmmmmm?”  Well, chances are you have no idea what you’re about to get yourself into.  Brace yourself, because in approximately 20 minutes after you bring your groceries upstairs, you’re going to have to mop up your floor.  Why?  Because your mind is about to be BLOWN.

Before we get into the nitty gritty with ingredients and prep, there are a few key burger grilling tips every man and independent lady needs to know (and one which I just learned that would have helped me here!).  There’s always room for improvement.  In no particular order except for #1:

1. NEVER press down on your burgers when they are on the grill. NEVER! That sizzle may be satisfying, but you’re losing all the juices from your burger and creating a meat puck. I hope you like hockey.
2. Use the right ground meat.  Check the fat content of your meat - more fat = more flavor, but less healthy. But hey, that’s what the veggies on top are for, right? I try to use 85% lean beef as it’s a happy medium.
3. Don’t be afraid to mix. Ever wonder why meatballs made from pork, veal, and beef taste amazing?  Pork is really fatty.  Remember what fat equals? Now you’re getting it.
4. When making large burgers, give it a poke. See how my burger is rather round and tall?  That’s generally a mistake (I obviously pulled it off because I’m the grillmaster) that happens when you use fattier meat.  Your patty will tend to bubble like that and make it harder to cook through.  After you form your patty, give a little poke in the center of the patty to give it a small indentation and keep your burgers flatter.  Remember, for the love of all that is holy and char-broiled, don’t press on the burgers once they are grilling!
5. Fresh toppings. Nuff Said.

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I know it’s been a while since our last Wine Review , but fear not, faithful readers. While my pace of posting has slowed down, my tastings have not! I have plenty of reviews waiting for your viewing pleasure and am excited to share them with you.

Today’s review covers our first Pinot Noir and second French wine: a 2010 Hob Nob Pinot Noir from Languedoc. **SPOILER ALERT: It is also our first 90 point wine here on Aggregate Wisdom.

In Wine Review #3, we learned that at the highest classification level, “French wines are labeled with specific geographic names under the AOC system (Appellation d’Origine Contrôlée) instead of with grape names as in the New World wine regions.” There is in fact another classification system in France that is somewhat less strict (but by no means lax) compared to the AOC system: the Vin de Pays classification. 

Vin de Pays are classified by a much broader geographical area than the more restrictive AOC system. There are six regional VdP’s that cover France, with the greatest production coming from the VdP d’Oc, from where this wine hails. Vin de Pays have less restrictive growing practices, and you’re more likely to see nontraditional blends coming out of these areas. They also tend to be more affordable than AOC-classified wines. However, this Pinot Noir is a single variety wine, and fairly straightforward.

When one thinks of Pinot Noir, a few common descriptors come to mind: cherry, red fruits, silky, gentle tannins, and food-friendliness. When you see a Pinot in a glass, it tends to have a lighter color than your average Cabernet or Merlot, and it tends to be lighter in body. Let’s see how this Pinot from a warmer climate than the traditional Burgundy stacks up:

To explore the rich flavors of Mediterranean France, click below.

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A mainstay on any antipasto list, this salad is extremely easy to make and is guaranteed to be a perfect dish to serve any day of the week.  Oh and as a side note: it’s my absolute favorite appetizer. So, be sure to remember that next time you make me dinner.

Grab yourself some beefsteak tomatoes (the biggest tomatoes you can find). Acquire some mozzarella balls (the fresher the better, usually sold in 8-16 oz. sizes).  Grab some basil leaves, coarse salt, and fresh pepper.  Pull out your trusty bottles of balsamic vinegar and Extra Virgin Olive Oil (EVOO).  For the record, I like a fair amount of salt on this dish, as salt helps bring out the natural flavors of the tomatoes.  As always, adjust to your taste. Let’s get started:

Prepare a nice platter by cracking a layer of coarse salt on the bottom.  On your cutting board, slice up the tomatoes after first cutting off the stem end. I like them fairly thick, say 1/4” wide.  Do the same with your fresh Mozz. Lay your slices on the board as shown in the picture, topped by a basil leaf.  Sprinkle kosher/sea salt and pepper over the top, then drizzle with olive oil and balsamic and serve.  Simple? Yes. Delicious? You tell me.

Serve as an appetizer before a steak meal and you’ll be sure to impress those ladies.