Piri Piri: A Wonderful Night of Portuguese Fish and Wine

Not long ago, we passed by a new Portuguese restaurant, Piri Piri, on Herricks Rd. in Mineola.  It's a tad out of the way and located in an office building.  We decided to give it a try after our friends Sal and Marina let us know it was a  winner.  It's named after the spicy Portuguese sauce made from the African piri-piri chile pepper.

First the Food 

The restaurant is very handsome with a fine staff, Joao was our friendly waiter for the evening. The menu is classic Portuguese.  One of the owners, Roy, came to greet us and spoke of his family and a recent trip to Portugal.  We felt very relaxed and welcomed.  I'm sure things went so well in some measure since Mary is Portuguese and can speak and banter with the staff.

We were first served what I think was some very good traditional Portuguese hard bread and rolls. I've loved this bread since we first visited Mary's family on Madeira Island in 1971. The bread was served with spicy olives and marinated carrots.  The carrots were fabulous.

We both ordered soup.  Mary had a traditional caldo verde, which is kale and potato based.  It was thick and tasty.  Much thicker than usual.  I took one taste. It was superb.  Mary loved it.  I ordered a seafood soup.  This variety was less of a stew and more a true soup.  The broth was fabulous, possibly the best I've had.  The fresh fish aroma and taste combined perfectly.  It contained scallops, clams, lobster, and shrimp. The clams had a slighty refreshing ocean taste. There's nothing like feeling you are near the ocean when eating a seafood soup. Totally delightful.

The main course for Mary consisted of a bacalao (cod fish) with peppers, onions and boiled Portuguese potatoes.  Mary noted happily that the bacalao was not as salty as normal. The only negative was that the cod was every so slightly dry. It was a very enjoyable dish.

Not being Portuguese I thoroughly confused the waiter by ordering an appetizer for dinner.  With some coaching and a growing awareness on my part it all worked out.  I ordered octopus. It came sliced into small pieces in mild sauce and served with broccoli rabe, broccoli, carrots and the most delicious boiled and then fried potatoes. The octopus was done perfectly and was delicious. I spiced it up with a mild but tasty piri piri sauce our waiter shared with us.

Now the Wine

The waitress brought us a wine list that included the usual fare but on closer examination the flip side contained a listing of Portuguese whites and reds.  Vinho Verde, such as a Quinta da Aveleda, Casal Garcia or a Gazela, is what we usually order when going Portuguese.  This night was no different but we went with a slight variation.  We tried a slightly higher end Muralhas de Moncao Vinho Verde.  It is 70% Alvarhinho and 30% Trajadura. It was mildly and pleasantly aromatic. Besides the usual green fruits of most Vinho Verdes it showed specific apricot notes with a firm body and an ever so subtle effervescence.  Mary thought the finish was slightly bitter but fully enjoyed the wine.  This was a nice find.

We highly recommend Piri Piri.  The food is very good, moderately priced and served in ample quantity. It's located at 100 Herricks Rd in Mineola, Long Island.  The phone number is 516 873-9277.

Sumptuous Cuban Food at Miami's David's Cafe II

Hi everybody! This is my third restaurant review for Wine Tasters. This time I’m at David’s Cafe II located in Miami Beach about a mile from where we were staying. David’s Café II has been open since 1977 and is open 24/7. A friend of mine highly recommended this fine Cuban restaurant so we thought we would give it a shot. We were filled with anticipation and hoped it would stand up to its reputation.

We arrived at David’s Cafe around 9 PM on a Wednesday in late August. The awning is turquoise and the outside walls are white. I could see that the locals eat here so I was assuming the place might be good. I got a Miami vibe when I stepped into the restaurant itself. I saw cops eating as well as Cubans. As soon as I walked in I could smell the butter and toasted bread. My hunger started to rise immediately because of the awesome aromas. There is both a café and restaurant sections.

The picture above is of the café (courtesy Johnny N.). The café has a diner feel to it except that the restaurant is Cuban, not Greek. The hostess brought us to the restaurant area. There weren't many people eating there at 9. I guess we were a little late by Miami standards. One thing that I noticed in Miami is that the air conditioners are always blasting cool air because the humidity is so high. The restaurant area has a nice brown décor. There were pictures of many famous people, especially Cuban stars.

Here is our order with estimated prices:

Appetizer: Masas de Puerco Frito (Marinated Pork Chunks) - $8 (estimated)
Dinner: Ropo Vieja Habanera (steak Cuban style topped with sautéed onions and lemon garlic sauce) $15.95, Bistec de Palomilla (shredded flank steak in sauce) $16.25 (estimate)

Total Bill: $47 w/tip (estimate)

Source: davidscafe.com

We were first served pressed Cuban bread. The texture was similar to Italian bread except the crust was smoother and thinner. The bread was soaked in butter. The taste and texture of the bread was amazing. Very fattening but I was on vacation so it’s all good.

Masitas de Puerco (marinated fried pork chunks)

This appetizer is fried pork chunks with onion and cheese. The thought of frying pork was salivating. The pork was a tad overdone but was very tasty. It was definitely marinated in something, not sure what. The onions and the cheese made a great combination with the pork. I never had fried pork prepared this way before. I have pork chops on occasion with onion and on the bbq. The juices of the pork squirted out when I bit into it. And of course I used the bread to soak up the pork juice that was left on the plate. For $8 the dish was worth it.

Bisteca de Palomilla (grilled steak Cuban style topped with sautéed onions and lemon garlic sauce)

The steak was pounded very thin. The onions resided on top of the steak and with a side order of mashed potatoes. The lemon garlic sauce was smothering the steak. The meat absorbed a lot of the sauce which made the steak extra tasty! When I cut a piece of the steak, I made sure to absorb more of the delicious lemon garlic sauce. The steak was hot, grilled to a perfect texture and not burnt. The meat was not chewy. As a matter of fact, it was very easy to eat. The combination of the lemon garlic sauce and onions really enhanced the flavor of the steak. I enjoyed this steak a bunch!!!

Ropa Vieja Habanera(shredded flank steak in sauce)

My wife Angela loved her meal:

"I decided to go with the Ropa Vieja at David's Cafe. Now, I have had Ropa Vieja before in two other Cuban places in New York. I thought those were good, but looking back they were only mediocre. When I tasted David's version of this classic Cuban dish, I was blown away. The beef was unbelievably tender and juicy from the great sauce in which it was cooked. It had infused itself with the sauce containing flavors of peppers and onions. The beef melted in my mouth, it was unbelievable. It had come with rice and black beans, that were tasty, basic sides. I saved the plantains as a little dessert for after my incredible meal. They were cooked just right, candied and juicy, not dry at all. The meal was delectable, and perfectly cooked."

If you are in Miami and want very good Cuban food, you must try David’s Café (one or two). If I had more time to spend in Miami I would be there often. The food hits the spot and for the price the quantities served are just right.

Scale 1-10 (1 is gross and 10 is stupendous)

Location: 8
Décor: 8
Food: 9.5
Service: 8
Price: 9
Overall: 8.5

David's Cafe‎

1654 Meridian Avenue, Miami Beach, FL‎ 33139 (305) 672-8707‎
Hours: 24/7

David's Cafe - Google Maps

Transit: 17 St@Meridian Av (0.1 mi) Bus #101, 112, 113, 117, 119, 123

David John Oliva

Luscious Reds, Crisp, Cool Whites

You may have noticed that Wine Tasters has a new look.  I hope it's warm and inviting.  We have a lot planned for you this season.  Wine Tasters will be bringing you some great wine and food reviews and news of wine events, as well.  If you have info to share send it to me at wineblog08@yahoo.com.  Now down to business.


Labor Day was a great affair.  A dozen of us gathered at the Floral Park house to celebrate, laugh and feast.  When all the guests arrived I initiated an impromptu wine tasting.  All those interested gathered in the dinning room and tasted four very good wines.  I thought it would be of interest to compare various grape varietals.  We started with the whites: 

Michel Redde

Les Tuilieres Sancerre, 2008 -  This was the first wine tasted.  It comes from the Loire Valley and Michel Redde's La Moynerie Estate that yields some excellent Pouilly Fume wines.  This Sancerre is not from the town of the same name and so was interesting.  This was a fine wine, highly aromatic with a green apple aroma and taste.  Lime and lemon notes punctuated the first taste with apple brewing in the background.  It stayed mostly upfront without a long finish.  I picked up some straw notes, as well.   Nice, clean and crisp.  One taster was reminded of a high quality champagne without the sparkle.  


Wolffer Estates Chardonnay 2007 - This lightly oaked Chardonnay from the Long Island Wolffer Estate was a bit of a disappointment.  Mary and I had tasted this a few weeks ago at the estate.  It did not show as well today.  Possibly because of the Sancerre.  It was only lightly aromatic and seemed somewhat muted.  It had distinct pear notes on first taste.  A sense of honey filtered through.  The finish was moderate with a hint of bitterness. It showed better with food later in the day.  


Now the reds: 


Nelms Road Cabernet Sauvignon 2007 - This is an interesting wine. It is dominantly Cabernet but also is blended with Italian varieties.  I wasn't aware of this mix during the tasting.  Nicely aromatic, the wine tasted strongly of red berries, dark plumes, chocolate and coffee.  Pleasingly earthy.  It is medium to full bodied with some sweetness in the finish as well as some spice.  It is a modestly complex cab that is pleasant and enjoyable. 

Chateau Routas Cyrano Syrah 2005 - Only 500 cases of this 100% Syrah were produced in Provence from hand picked grapes.  It is aged for 15 months.  


I found this wine well balanced, elegant and smooth.  Luscious is the word.  It possessed an almost silky texture with dark fruits and flowers.  The finish was spicy with pepper dominant, possibly cinnamon.  The wine possessed a superb balance.  Aroma, texture, elegance and taste all worked in fluid unison.  


My only hesitation is the spiciness.  I'm not overly fond of the inherent spice of the Syrah grape.  But the wine itself was well done and deserving of praise.  


I hope you enjoy these fine wines. 

The Salty Caper Review – My Search for the Perfect New York Pizza by Rob Green

There are two things in this world that true New Yorkers will refuse to eat (and with good cause) outside of the New York Metro region:  Bagels and Pizza.  All bread dough whether it is for pizza, bagels or various breads contain their fair share of water. Pizza dough has somewhere between 40 and 60 percent water content. This makes New York tap water the most important ingredient in what many consider the finest culinary breakthrough Gotham City has to offer:  New York Style Pizza.  This post is the story of an unexpected culinary pizza surprise while visiting Salisbury, North Carolina.

Setting the Scene

Salisbury, North Carolina is situated approximately an hour north of Charlotte.  It's a small rural town with open fields of soy beans and corn, livestock, fresh clean air, a starry filled night sky and a quietness that allows one to drift into the best sleeps of their life.  Like any other town in America, Salisbury is flooded with its fair share of fast food joints intermingled with the occasional family run restaurant of which nine out of ten offer good ole' southern bar-b-que. 

The Salty Caper: First Impressions and Calzones

The Salty Caper has a simplistic rustic look yet the dim lighting, upbeat music and friendly welcome from the staff made the place feel like it had been my neighbourhood waterhole for years.  I sat at the bar and asked the manager to tell me about the available beers.  He was extremely knowledgeable about all of his selections and even allowed me to try a few before settling on ordering a pint.  As I sat there with a good friend of mine (both of us watching Mikey the head chef toss some pizza dough and apply toppings to it before setting it in a wood fired oven), I couldn't help but take a gander at the menu. 

Much to my surprise, the menu was dominated by several different pizzas with other options including calzones and salads.  In true New York fashion, I decided to take the first jab and asked Mikey if his pizza could stand up to New York’s.  He gave a smile and answered with an enthusiastic "hell yea."  I wasn’t quite ready to take the leap and ordered a calzone.  The calzone came out perfectly puffed up, crispy on the outside and soft on the inside.  The drizzle of chocolate and sprinkle of powdered sugar over the top capped off a delicious plate.  So these guys can make a good dessert, but there's no way I want to taste that dough baked in a wood fired oven and topped with items that make it slightly resemble a real pizza.

Southern Pizza: The Real Deal

We returned the next night to have a few more beers and of course get in our fair share of New York banter with these southerners and their drawl.  Only on this night, my stomach was craving more than a dessert calzone could satisfy.  I asked the all important question, before even contemplating ordering a pizza.  "So do you import water from New York to make your dough?"  The manager turned around from the beer taps facing the opposite wall and said "No, I import the dough itself from New York".  

Their pizza of all pizzas consisted of a tomato sauce base with mozzarella and gorgonzola cheeses, Canadian bacon, ground chorizo, red onions, pine nuts and a drizzle of bar-b-que sauce.  The ingredients create a perfect harmony of sweet, salty, cheesy goodness with the twang of the bar-b-que sauce that sends your taste buds over the edge.  All of this scrumptiousness set atop a pizza crust that although not perfect, still qualifies as the best pizza dough crust I've had below the Mason/Dixon line.  

To wash it all down, go with one of the Caper's signature beer concoctions: Red Sin.  This mixture combines Original Sin cider ale with a southern soft drink staple, Cheerwine (a black cherry flavoured soda).  The mix combines to form the carbonated, alcoholic version of Snapple CranApple which is the perfect mix of sweet and tangy.

Lasting Notes

To the pizza snobs of the world (myself included), I serve as witness that great pizza can be made outside of the New York Metro region.   And to all those attempting to recreate the real deal, stop buying 55 gallon drums of New York tap water, stop having our water chemically analyzed and buying machines to recreate the mineral content.  Do yourself a favour and take a page out of The Salty Caper's book by leaving the pizza dough making to New Yorkers and putting your twist on a classic New York pie through innovative, creative toppings.  Yes, the importing of pre-made dough from New York will drive the cost of a pizza pie up significantly more than your standard Domino's pie, but that is a price I (and judging by the success of The Salty Caper) and numerous others are willing to pay for a pizza worthy of being called "New York Style."

Website:  http://www.saltycaper.com

Wine Tasting: The Five S's

Wine tasting differs profoundly from wine drinking.  To truly taste wine there is a clear and definite process you can follow that enhances all aspects of the wine experience.  This process is known as Wine's Five S's.  These five simple steps can help you more fully enjoy wine and to deepen your ability to communicate your experience to others. Wine tasting is both a solitary and social endeavor.  The Five S's can heighten your enjoyment in both areas.


The Five S's


You've probably seen people very pretentiously holding wine glasses up in the air, swirling the glass, making sniffing noises and pontificating about their wine.  They, in their own way, are using the Five S's.  Putting aside the pomposity, the Five S's are truly helpful steps to enjoying wine tasting.  The Five S's are:

• See
• Swirl 
• Sniff 
• Sip 
• and Savor.  

All are very simple and doable.  When done properly the Five S's open up a vista of enjoyment and camaraderie you may not have contemplated.  Let's get started.
See 
Pour some wine into a clear wine glass.  It's important that the glass is clear and allows a full, unencumbered view of the wine.  You are looking for clarity and color.  The color of a wine can tell you much about the wine.  It may indicate its age.  The color of wine changes over time.  Take a moment to look at the wine. If it's a white wine  it may be gold, straw or watery white in color.  If the wine is red it may be ruby, purple or garnet.  Wines can vary widely in color depending on the grape varietal and its age.


Swirl 


This is one of my favorite steps.  Take the glass in your hands, holding it by stem or the base.  Your wrist needs to be held stiff.  Now swirl or rotate the glass.  The wine will swirl around the glass leaving what are called legs, long streams of wine.  The swirling allows more oxygen to mix with the wine allowing it to breathe and open up its aromas.  It may also give some hint as to the age of the wine. 


Sniff


After you have swirled the wine place the glass at your chest and breathe in.  What do you detect?  Next, bring the glass to your chin and breathe in again.  What do you sense now?  Finally, bring the wine glass to your nose and take in a very full breath.  If you noticed an aroma at the chest level, the wine could be classified as highly aromatic.  Some wines are barely aromatic at all and are classified as neutral.  Red wines generally show earthiness, red berries, chocolate. vanilla and spice.  White wines present  apples, pears, melons, gooseberry and strawberries.   


Sip 
Now you are ready to sip.  Pick up the glass and imbibe a good but modest amount of wine.  After the wine enters your mouth breathe in some air.  This will send oxygen to the wine opening up its flavors and aromas even more. Let the wine curl around your mouth.  Your taste buds will take care of the rest.  


Savor
As you are swirling the wine around your mouth, begin to savor it.  Note your sensations.  Are you picking up sweetness?  Is your mouth dry?  What about fruit and other flavors?  Do you get a sensation of fullness or lightness?  And what of the finish?  Does the flavor of the wine stay with you for a brief time or much longer?.  Is the finish sweet or bitter?  Did your savoring differ from what you sniffed?  You may notice layers of flavors in a good wine.  In fact, a good wine will change as it sits.  Watch for these changes.  


If you take some time with the Five S's, you  will begin to connect with the wine in very unexpected ways.  You may be surprised at what you experience.  I remember the thrill of picking up a strong whiff and taste of pineapple in a California Sauvignon Blanc.  Keep in mind, at the beginning you may not be able to pick up many aromas and flavors or you may find it difficult to distinguish one from the other.  Do not despair, it takes time.  But with some effort you  will grow to fully enjoy the wonderful world of wine tasting.  


Salute!

Good Party Wines

Having a party can be a wonderful yet stressful experience.  Whether the party is large or small there's a lot of preparation that goes into making it successful.  Choosing the right wine is a key piece to the success and enjoyment of any shindig.  I have a few ideas about party wine selection that may take some of the angst out of the decision making process and simultaneously give you the satisfaction of providing your guests with quality wine selections. 

When it comes to selecting wines for a party, I have found that many people rely on overly sweet and mass produced wines of lower quality.  The justification is simple: cost!  Party givers usually have a budget of some sort when contemplating wine purchases.  However, one does not have to sacrifice quality even on a tight budget.  With a little exploration, wines can be found that will bring enjoyment to your guests while they mingle, talk and eat.  The wines should also compliment a wide range of foods usually offered at a party. Let's get started.

The Plan

• It's critical to have an assortment of reds, whites and possibly roses on hand. In the world of wine there are always those who "only like white" or "only like reds."  Having both on hand is important to give your guests adequate choice.  

• Party wines need to be familiar, at least for the most part.  If you stock up on dry Riesling your guests may balk at drinking something they are unfamiliar with.  You don't want people experimenting with wine when you actually want them relaxed and talking. However, as you will see, offering new versions of old favorites can be a winner.  Also, slipping in new and accessible wines can add an exciting dimension for your guests.

•  Since you will be buying in bulk, attempt to sample the wines you have chosen before hand.  Buy a few bottles well in advance of the party to make sure the wine is what you are comfortable with and corresponds to what you know of your guests' tastes.  Knowing the level of wine sophistication of party goers can help immensely in the planning process.  

The Wine

 Many parties I have been to offer cheap Californian or Australian wines.  Although drinkable, they do not represent the quality one can achieve at comparable prices.  Inexpensive American Merlots, Cabs and  Chardonnays are often dull, weak or too sweet to impress.  Another favorite, Pinot Grigio, is usually too thin and characterless to show well.

My advice is to look at a wider range of wines that are inexpensive and offer great variety and top notch taste.  All of the wines I list below can be purchased between $10 and $15.  

Whites

Pinot Grigio - Often the butt of jokes, Pinot Grigio can be tasteless and lackluster.  However, there are Pinot Grigios that stand out.  When purchasing, look or ask for Pinots that come from the Friuli area of Italy.   
Ruffino Orvieto Classico -This is a very charming and tasteful wine that is inexpensive but enjoyable with nice fruit for your guests to ponder.
New Zealand Sauvignon Blanc -SBs are a great crowd pleaser.  This wine is refreshing, crisp and especially good for summer parties. I suggest you stay away from some of the over the top labels that exhibit too much gooseberry and grapefruit . 
Muscadet - From the Loire Valley in France, Muscadet is a dry, pleasant, juicy but sometimes tart wine with good body and complexity.  It will impress your guests. 
Vinho Verde - Especially good for party's in warmer weather, the Portuguese Vinho Verde possesses great minerality, crispness, refreshing fruit and is mildly effervescent.  

Reds 

Portuguese Reds - These wines are becoming available in greater quantities than every before.  The reds are rich, earthy, and dry.  Guests will be intrigued and pleased by the experience.  Portuguese reds are still inexpensive.  I highly recommend them.  Look for reds from the Douro Valley.
Pinot Noir - Granted, really good Pinot Noir is costly.  But there are inexpensive labels available that are fruity and nicely acidic that can please any crowd.  PNs are lighter bodied, more delicate reds that are exceptional.  I am particular to Oregon State but good, inexpensive California Pinot Noirs are there for the picking. 
Cabernet Sauvignon - Great Cabs are being grown in Latin America. Chile and Argentina have produced exceptional vintages.  The Chilean Cabs are spicy and herbal and even express hints of chocolate.  Guests will be intrigued. 
Beaujolais-Village - This French wine is an easy but very enjoyable, soft red.  White wine drinkers may find the Beaujolais-Village quite enjoyable.  Its addition to the party menu will give guests greater choice and add to their experience.  Do not mistake Beaujolais-Village with Beaujolais Nouveau.
Spanish Rioja - Wines from the Rioja region in Spain are up and coming.  They are based on two major grapes, Tempranillo and Granacha with most wines being blends of the two.  Rioja is noted for the use of oak in its wines.  These are earthy and spicy.  Your guests might notice the French influence and be intrigued. 

There are numerous wines you can chose that do not sacrifice taste but are easy on the pocket book.  Wine can be an integral and enjoyable aspect to any party or gathering.  By taking a little time to focus on the quality of wine you purchase, your guests can have a memorable experience.  You don't have to break the bank to offer exceptional wine to your friends and associates.   You might also find tasting the wine before hand an enriching experience in itself.

Let me know if you have any questions or comments. 

Good luck!

Rose: Chateau Guiot 2009 - A Real Summer Treat

Roses are great for the summer.  The best roses are light and exhilarating.  You can enjoy them outdoors as an aperitif at a barbecue, family party or sitting around the pool.  One excellent rose is Chateau Guiot, Costieres de Nimes 2009.  Mary and I were introduced to this rose by Kim Caldwell of Young's Fine Wines at a recent wine tasting given by Kim. 

The Chateau Guiot Rose has a fantastically deep rose color, deeper than most roses I've had.  It is 80% Grenache and 20% Syrah.  The nose is reminiscent of rose petals, cherries and ripe strawberries.  The taste is of ripe fruit and red berries.  It does all of this without being overly sweet.  This is a far cry from the Berringer and Mateus Roses some of you might remember from some years ago (they are still around today, if that's your thing).  I am especially impressed with the harmonious and well structured qualities of the wine.  You will find this rose quite enjoyable on a hot, slow summer's day or evening. 

There are really endless possibilities for pairing rose with food.  Roses are great with tapas, salads and vegetables. Cold grilled asparagus is an exceptional pair with rose.  Grilled shrimp and tuna go great with the more full bodied roses.  You can pair rose with savory chicken and pork easily enough, as well.  Rose is a very versatile wine.   Try one with cold salty meats that enhance the rose's flavor.  Experiment, I think you will be surprised.

Another great aspect of the Chateau Guiot is its price.  You can pick up a bottle for around  $10.00.

Enjoy!