by Heather Schmitt-Gonzalez / Sunday, October 10, 2010
Sage & Lemon Chablis
adapted from Giada's Family Dinners
yield: 1 bottle but you can bet your bottom dollar that I doubled this for our first kitchen encounter
-1 (750-ml) bottle
-8 fresh sage leaves, bruised
-peel of 1 lemon, removed in long strips w/ a vegetable peeler
Combine the wine, sage, and lemon peel in a clear glass container. Cover and let stand at room temperature for one day. Strain the wine into a pitcher and discard the solids. Or don't...I just did it in a couple of empty bottles and left the solids right in the bottle. Sure, I occasionally had a sage leaf or two slide into my mouth. No biggie.
Cover and refrigerate for up to 2 weeks. shyeah, right. Serve either chilled or at room temperature.
Until next week, Giada...
...and I'll see any of you Giada lovers or skeptics over at IHCC where we're now cooking with Giada De Laurentiis for the next six months!
**UPDATE: The reasoning behind me choosing Chablis over another wine is because it already has a bit of a lemony nose and I thought I'd be accentuating that. The lemon was very pronounced, as was the sage. I admit, I normally drink my wine sans additions, but I liked this version for a special occasion wine. Perhaps to give as a gift...especially if you're using a cheapo wine and are just laughin' it up with the girls. I'm not saying I'd give it to the local vintner (in good conscience)...and yeah, Chablis packs a little punch...
*This post is linked to:
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.