This is one of my favorites movies. I miss those winter days in upstate Ithaca, NY with my family, snowed in watching movies like French Kiss. One of my favorite scenes is when they are at his childhood home and they are discussing aromas, herbs, and wine.
Wine and spices compliment each other well. Here is a great chart you can download/pdf made by Kendall Jackson to use as a guide. Whenever I combine herbs/spices with wine, it appears as if they are dancing. For example, I love to make marinades....and after I put all of my spices in a bowl with some olive oil, I add the wine and the spices will start dancing!
Over the weekend we hung out with friends and the question came up, "What is the difference between a spice and an herb?" So we did some research and found the distinction between the two.
Herbs are obtained from the leaves of herbaceous (non-woody) plants. Herbs can be both fresh or dried. Herbs originated from temperate climates such as Italy, France, and England. Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative.
Some plants are both herbs and spices. For example, the leaves of Coriandrum sativum are the source of cilantro (herb) while coriander (spice) is from the plant's seeds. Dill is another example. The seeds are a spice while dill weed is an herb derived from the plant's stems and leaves.
Here is a great Herb & Spice Guide which provides suggestions on use and what form it is found (dried vs. fresh). Here is another list of Herbs & Spices where you can click on any herb or spice and get its background.
Some herbs and spices are hard to find. I found a great online store called Penzeys that has those unique flavorings not easily found in local stores (such as juniper berries or lemon grass). Penzey's actually has a store in downtown Menlo Park, CA. If you are ever wine tasting or passing through Murphy's CA (home of Ironstone Winery), another great place to buy herbs and spices is at The Spice Tin. What a great shop! I always find gifts for people there (Birthday, Christmas, House-warming, etc).
There is a great recipe that I found in the Wine Spectator (issue Jan 31-Feb 28, 2009) for Short Ribs cooked in wine and herbs. It is a great Sunday dinner dish that takes a few hours to cook.
Short Ribs in Wine
(serves 4-6)
4-5 Ibs. beef short ribs, cut into 3" pieces
salt & freshly ground pepper
5 sprigs fresh rosemary
5 sprigs fresh thyme
2 whole sprigs of sage
2 bay leaves
1 sprig marjoram
1/2 tsp dried basil
1 large white onion, sliced
1 large carrot, 1" chunks
3 Tblp olive oil
2 garlic cloves, crushed
2 cups full-bodied red wine
1-1.5 cups beef broth
Take the leaves off all of the sprigs of rosemary, thyme, sage, and marjoram. Mix in a bowl with the basil, salt, and pepper. Roll and rub the ribs with the herb mixture. In a large deep skillet or dutch oven, heat the olive oil over med-high heat. Add the ribs in batches, browning the meat well on all sides - about 10 minutes total per batch. Removed the ribs and set aside for a bit.
Preheat the oven to 350°F. In the remaining fat in the pan, saute the onion and carrot until onion is soft and translucent, about 5 minutes. Add garlic and saute 2 minutes more. Stir in the wine and broth, scraping the bottom to loosen brown bits. Cook over high heat until liquid is reduced by a third to a half.
Add bay leaves and ribs, bring to a simmer. Reduce the heat, cover the pan, and transfer to the oven. Let the meat roast gently for 2-3 hours, turning carefully once per hour. Remove from the oven when the meat is tender and beginning to pull away from the bone. We sauteed some brussel sprouts with Parmesan cheese for a side dish. We also made some mashed potatoes with garlic, butter, and chives.
The magazine suggested a Cotes du Rhone for this dish, but we didn't have a bottle on hand. Instead we tried the Ménage à Trois and it was excellent.
