It’s summer and it’s hot!  Lots of people like to drink red wine, but when it hits 35C, a deep, dark red wine might not quench your thirst.  For a nice summer red, the one to reach for on the shelf or from the cellar is a Pinot Noir.

Pinot Noir is known in the wine industry as the “heart break” grape.  Famously hard to grow because this grape variety is prone to disease and particular soil, it is also tricky to deal with in the winery; therefore, it is often hard to find a great example of a Pinot Noir.  Some are overtly fruity, some seem barren, some seem unbalanced.  And because of the low yield from this difficult grape, prices for Pinot Noirs are often higher than other grape varieties (but, more with Pinot Noir than any other grape, you get what you pay for so sometimes a splurge in needed!).   Pinot Noir does not always hit a “home run” with the consumers because of the countless unknowns.

Why do winemakers try their luck with this grape when there are lots of factors going against them?  Because, when they get it right, Pinot Noirs are some of the most prized and appreciated wines.

Burgundy, France is where the majority of the great reputation of Pinot Noir has come from.  The 30 mile long, 2 mile wide Côte D’Or (which translates into “slope of gold” because of the sunshine that shines on it) has historically been the only area to have continued success with the “heart break” grape.  Changes to that success monopoly are occurring and producers elsewhere are having luck.  But, the common denominator is location; anywhere along the 45th parallel has similar conditions to Burgundy.  The south island in New Zealand, Niagara region in Canada and Oregon state are all smack dab in the middle of that parallel and are accomplishing great Pinot Noir successes.    

August 1st always bring out the excitement in spiny lobster lovers everywhere as the new season begins again.  I, for one, have been working for a week now to figure out some combinations we will use for the menu at Flying Fish Modern Seafood.  Sometimes working in a restaurant with a reputation for modern thoughtful food and presentations takes me away from the simplicity of a fantastic ingredient.  You don’t need much for an ingredient like lobster to shine.  So for the home cook, the best advice in preparation is keep it simple.    Don’t try too much and find yourself wondering where did the lobster go?  Here’s a few simple ways to make your lobster shine!

Vanilla-Butter Poached Lobster Tails and Watercress Parsley Salad with Citrus Vinaigrette

Ingredients:

1 lb. unsalted butter
2 large vanilla beans
2 or 3 sprigs tarragon
6 medium spiny lobster tails in the shell (about 5 ounces each with shell)
1 Tbsp. orange zest, grated
1/4 cup fresh orange juice
1 tsp. lemon zest, grated
1/2 lemon, juiced
1 tsp. lime zest, grated
1 lime, juiced
1 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil
4 Tbsp. vanilla-butter, reserved after poaching
2 cups watercress
2 cups flat leaf parsley
2 cups cucumber, seeded and diced
salt and pepper to taste