Every chef has to have his own wine, these days: our favorites
Seven wines from celebrity chefs.
Sure, celebrity chefs can put their stamp on just about any product these days — look at Michael Symon shilling for Lay’s or Lorena Garcia working for Taco Bell — but should the fine art of winemaking be off limits?
Click here for 7 Wines from Celebrity Chefs Slideshow
Arguably, celebrity chefs may know their way around a kitchen, but not necessarily around a vineyard. But that doesn’t seem to stop a parade of toques from taking on wine projects. For some, it makes complete sense: after all, what Italian chef doesn’t love a good Italian wine to go with their home cooking? Other chefs' endeavors baffle us a bit, but we digress. From Michael Chiarello’s hands-on, small-production wines made in Napa Valley to Iron Chef Marc Forgione’s personal label wines — which feature a silhouette of, you guessed it, his signature hair style — chefs are getting into the grape business with varied levels of involvement, and success.
We can’t say whether we’d buy a Guy Fieri-branded wine (or enjoy it), but these chef ventures into the wine business have us intrigued — and wondering who will be next to launch a wine. Here are seven celebrity chef wines.
7 delectable holidays with celebrity chefs and foodies
If you really want to understand the culture of a country, one of the best things you can do is taste its food and drink. From the creamiest feta sprinkled on a traditional Greek salad to the full-bodied clarets of south-west France to the fragrant spices which bring Indian curries alive, we love savouring the unique flavours of each country we visit.
So what better to celebrate the fact that we can now start travelling again (see the latest government advice on going abroad here) than by booking one of these wonderful holidays for gourmands - or anyone who simply loves to eat and drink!
From wine tasting in lovely Kent vineyards with Susy Atkins to drinking Burgundy in the gorgeous Rhône Valley with Michel Roux Jr and food critic Tom Parker-Bowles, there&rsquos plenty for oenophiles to experience.
When it comes to offerings for gourmands, there are cooking lessons with celebrity chefs such as James Martin, Prue Leith and the Hairy Bikers on wonderful European river cruises. Plus, Greek island hopping with Masterchef winner Irini Tzortzoglou, giving you the perfect balance of exploring beautiful locations while you taste the flavours along the way.
Don&rsquot miss your chance to ditch the diet and get your taste buds tingling all over the world with our exclusive holidays with celebrity foodie guests.
The mulled wine was easy to pull together, but it required about 40 minutes to make, which was longer than the other two recipes I tested.
I poured the wine and honey in a pot, then I put the loose spices in a handy bag called a "soup sock" - which is similar to cheesecloth - and tossed that into the pot as well.
Then I added the freshly squeezed orange and lemon juices along with the zests and let the entire mixture simmer for half an hour.
I added the brandy at the end of the 30 minutes, but not before reserving some of the mulled wine to test without it.
Although it took a while, the process was mostly hands-off.
4 celebrity chefs let us in on their mulled wine recipes
December is that month of the year where you could always do with a warm, fragrant drink to beat the cold soak in the festive spirit while trying your hand at being creative. These four celebrity chefs share their mulled wine recipes with us and why they love it.
Chef Manu Chandra, Chef Partner, Olive Group
Bourbon Whiskey 90 ml
Red Wine (Merlot) 600 ml
Spice 100 gms
Whiskey infused Peach 25gms
Whiskey infused raisins 25 gms
Orange peel 25 gms
Honey 45 ml
Brown Sugar 50 gms
- Combine all the ingredients in a large pot.
- Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes.
- Serve in a glass mug or wine glass.
Garnish: Slices of orange, cinnamon sticks
“It just doesn’t feel like Christmas if there isn’t mulled wine. This particular recipe is a favourite of mine and is served at Olive Beach, Bengaluru during the holiday season. The infusion of star anise, cinnamon, sugar, and cloves in some great Merlot is the perfect way to enjoy the Christmas spirit. It’s fruity and spiced, but the wine still shines through. And the best kind of wine to use for this is a dark, fruity, and full-bodied Merlot, which can support all-spice flavours.
Chef Ashish Bhasin, Executive Chef, The Leela Ambience Gurugram Hotel and Residences
Red wine 750 ml
Cinnamon stick 2” 4 nos
Orange zest from 1/2 orange
Pineapple roughly cut 100 gm
Star anise 5 nos
Clove 10 nos
Cointreau 100 ml
Cranberry juice 200 ml
Honey 50 ml
- Add wine and all other ingredients in a pan and keep it on slow flame
- Let it simmer for 20-25 minutes
- Strain through a fine sieve.
- Serve warm with a garnish of cinnamon stick, orange slice, and star anise
“This one is a bit different from traditional mulled wine but, I personally prefer this Cointreau version not only spike up your mulled wine but, also add to the flavour. The addition of cranberry juice and pineapple makes it fruity. Citrus flavour from the zest adds an extra zing and honey has its unique sweetness. Non-regular red wine drinkers who do not prefer tannins will appreciate this version”.
Chef Ajay Chopra, Founder and Director, Zion hospitality Ltd
Red wine – 1 bottle
Orange sliced – 1
Cloves – 8
Cinnamon – 2 sticks
Star anise – 2
Maple or golden pancake syrup – tbsps
Cognac or brandy 90 ml
- Add wine, orange slices, cloves, cinnamon, star anise, 2 tablespoons maple syrup, and cognac to a large saucepan.
- Cook the mixture on low heat until it just about reaches a simmer.
- Reduce heat to low, cover, and let the wine simmer for at least to one hour.
- Using a fine-mesh strainer, remove and discard the orange slices and strain the spices.
- Serve warm topped with cinnamon, orange, and rosemary.
Garnish: extra cinnamon sticks, orange peel, rosemary
“Mulled wine is a comforting festive drink and this version, with the aroma of maple syrup, orange, sweet-spicy notes and the cognac can be a crowd-pleaser. There is no perfect recipe for mulled wine one and can be creative by infusing floral aromas like elderflower and lavender or even herbs like sage and rosemary,” says Chef Chopra.
Chef Jomon Kuriakose, Chef de Cuisine (Acting Executive Chef), Baluchi, The Lalit London
2 unwaxed oranges
Peel of one lemon
Castor sugar 150 gms
Cloves 5 and few extra for garnish
Cardamom pods, 5, bruised
Cinnamon stick 1-inch piece
A pinch of freshly grated nutmeg
Fruity, un-oaked red wine 2 bottles
Ginger wine – 150ml
- Peel and juice one orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.
- Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through till it comes together.
- When warm, pour into glasses and serve with the orange segments from the second orange as a garnish, along with a few cloves. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for later use.
“The interesting thing about making mulled wines is that the proportions of the ingredients can be varied to suit individual taste. A little more spice, or a little less sugar. Any kind of wine may be mulled, but ports and clarets are usual choices”, says Chef Jomon.
Ruth is an independent journalist based in Bangalore. Always in pursuit of the next story that interests her, loves her food and drink, bookworm and a sucker for sunsets and airplane journeys.
Chef Franklin Becker's Wild Mushroom Matzah Brie with Caramelized Onion Jam and Creme Fraiche
For the mushroom matzah brie:
- 2 oz butter (canola oil, olive oil can be substituted)
- 4 oz mixed mushrooms (hen of the woods, oyster, hon shimeji)
- Herbs: fresh thyme, chives, parsley and rosemary
- Salt and pepper to taste
- 6 oz matzah
- 2 cup boiling water
- 6 eggs
- 2 oz butter (canola oil, olive oil can be substituted)
- Salt and pepper to taste
- Preheat oven to 350*F
- In a saute pan set to medium, add butter to the pan. Immediately add the mushrooms and brown on one side (2 minutes). Season with salt and pepper and toss. Continue to cook for 3 to 5 minutes 'till tender and all of the liquid has been removed. Add herbs and adjust seasoning to taste. Set aside to cool.
- For the matzah, break apart matzah and place in a large bowl. Pour water over the matzah and allow to soak for 3 minutes. Drain remaining water from the matzah and add in the mushrooms. Crack in the eggs and scramble.
- Bring a nonstick pan up to temperature and add half the butter. When the butter melts, add the matzah mixture and spread evenly in the pan. Season with salt and pepper.
- Place the pan in the oven for 5 minutes.
- Remove pan and flip the matzah brie. Season with salt and pepper again. Add remaining butter and cook 'till golden brown on the stove top.
- Place on a large serving platter and top with herbs, onion jam and creme fraiche.
For the onion jam: Please allow 1 hour to cook the onions
Alain Ducasse: Alain Ducasse at the Dorchester
One of the world’s most decorated chefs – he is one of only two chefs to hold 21 Michelin stars – Alain Ducasse’s incomparable French cuisine is a sure-fire way to impress your taste buds. One of the wines honoured on his 40-page wine list is Jean Pierre Seve Macon Solutre – an outstanding Burgundy white with tropical fruit notes, subtle oak and a refreshing acidity. This drinks well beyond its price point and is a great match for salads, fish dishes or roast chicken.
Domaine Jean Pierre Seve Macon Solutre 2016, £15.95 per bottle
The A-List - Miso Marinated Chicken Drumsticks + Maple Horseradish Pomegranate Glaze Recipe:
4 free-range chicken drumsticks
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 teaspoon horseradish
1 tablespoon pomegranate seeds
Minced chives and pomegranate seeds, to garnish
In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile, in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium-high heat until thickened slightly, about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another 5 minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.
I’m looking forward to serving my soups and chillis with Carla Hall’s cornbread.
In 2020, I tested five different cornbreads from celebrity chefs, and I was really impressed with almost all of them.
Hall’s recipe is my new go-to, and I made sure to taste it plain, with butter, and with spicy honey – it was so good no matter the topping (or lack thereof).
I love making chilli in the colder months, and I know I’ll be pairing it with Hall’s golden, savoury cornbread.
The first step was making the cranberry granita, which needs to happen at least six hours before mixing the drink itself.
I boiled sugar, cranberries, and water together until most of the cranberries were bursting open. Then I poured the entire mixture into a food processor and blended until smooth.
The recipe says to strain this mixture onto a sheet pan before putting it in the freezer, which would help it freeze quicker.
But there just wasn't enough room in my freezer for a sheet pan to lie flat, so I used a sealable container.
Once the granita was frozen, things moved quickly.
I used a fork to shave the frozen cranberry mixture, then I measured out 2 1/2 ounces of the flavored ice and added it to a cocktail shaker filled with ice, vodka, and lime juice.
I shook the container until it sounded more liquidy and the granita melted.
I'd make both Garten's and Zakarian's recipes again, but probably not Fuller's
I really liked Ina Garten's simple recipe. Paige Bennett for Insider
It was hard to choose my favorite between Garten's and Zakarian's, but I could see myself making Garten's more often because it had a shorter (and cheaper) ingredient list and was ready to go in just 10 minutes - plus, I wouldn't make any tweaks next time.
Zakarian's mulled wine was delicious and looked the prettiest of the three, but it did require some expensive ingredients, and I would tweak the spice and sweetness levels a little. I think his recipe would work best for entertaining or special occasions.
However, I probably wouldn't make Fuller's recipe again. The citrus flavors were overpowering, and I really just don't like the taste of brandy.