Red Carpet Wines Fit for Hollywood

George Clooney presenting at a previous Academy Awards ceremony

By now, it’s that time you’ve been waiting for, almost. Just before the best picture is announced comes best director, seeing two heralded superstars among the five nominated. Quentin Tarantino, who gave us Inglourious Basterds, among other push-the-envelope films, can be compared to nothing less than an innovative, smart wine. Go with a unique blend and cult label crafted by a contemporary visionary, such as Dave Phinney of Orin Swift, who took his obsession with Zinfandel and crafted it into a successful business. Similarly, James Cameron likes to go above and beyond with his films, including Terminator, Titanic and this year’s nominated Avatar. But he’s a Canada native, and our neighbors to the north are producing quality wines. To celebrate Cameron’s imagination, go with an ice wine or other late-harvest sweet wine from Canada, something that other Oscar party probably isn’t pouring. Plus, by the time the show gets around to naming the best director, it will be the dessert course.

See more recently rated Zinfandels and Zinfandel blends.

See more Canadian dessert wines.

Now that you’ve got your ideas, put the Champagne on ice and the cake in the oven. Here are three party dishes, and you can access more at the Recipe Search.

Recipes

Minted Chèvre Wrapped in Smoked Salmon

• 1½ tablespoons finely chopped mint leaves
• 5 ounces herb-coated goat cheese, at room temperature
• Fresh pepper
• 1 tablespoon freshly squeezed lemon juice
• 12 ounces smoked salmon, sliced thin

1. In a small bowl, mix the mint with the goat cheese, pepper and lemon juice. The blend should be thick and creamy.

2. Tear off a length of plastic wrap. Arrange the salmon slices over the plastic to cover an area 3 to 3½ inches wide, overlapping them slightly to make a seamless surface of a single layer of salmon. Repeat with any remaining slices on an additional piece of plastic until the salmon is used up. Spread the cheese mixture along the salmon, leaving ½ inch on each side. Lift the edge of the wrap to roll the salmon and the filling into a long cylinder. Keep this refrigerated and wrapped with plastic until shortly before serving time to keep it from drying out.

3. Remove the plastic, then cut the salmon roll into 24 pieces and arrange them on a platter. Spear each with a toothpick to make it easier to eat. Serves 12.

Truffled Popcorn

• 6 ounces truffle butter (available at specialty food shops) OR 5½ ounces butter plus 2 tablespoons white truffle oil (available at specialty food shops)
• 5 tablespoons vegetable or canola oil
• 1½ cups popcorn kernels
• Kosher salt to taste

1. In a small saucepan, gently melt the truffle butter or butter over low heat and keep warm. If using truffle oil, whisk into butter until well-combined.

2. In a large, heavy-bottomed pot with lid, combine the vegetable or canola oil and the popcorn over medium heat and cover. Cook until the kernels begin to pop and continue cooking, shaking the pot frequently, until most of the kernels have popped and the pops become a few seconds apart. Remove from the heat and transfer to a large bowl. Pour the warm truffle butter over and toss with salt to taste. Serves about 12 as an appetizer.

Warm Chocolate Cake

• 1 cup butter
• 8 ounces bittersweet chocolate
• 4 eggs
• 4 egg yolks
• ½ cup sugar
• ½ cup flour
• Pinch of salt
• 2 teaspoons vanilla extract

1. In a mixing bowl, melt the butter and chocolate together over a pot of simmering water or in a microwave oven. Set them aside.

2. In another bowl, beat the eggs and egg yolks with an electric mixer on medium speed until they become very thick in texture and light in color. Mix a large dollop of the beaten eggs into the warm butter and chocolate until very smooth, then fold this mixture gently into the eggs. After a few folds, sprinkle the sugar, flour, salt and vanilla extract over the mixture and continue folding it together gently but thoroughly.

3. Transfer this mixture to buttered individual cake molds or a muffin tin with large muffin forms. Bake at 350° F for 7 to 8 minutes. The cakes should be firm on the exterior but still soft in the middle. Let the cakes cool before unmolding.

4. To serve, carefully unmold the cakes onto a microwave-safe plate. Reheat them in a microwave oven for 15 to 20 seconds, just to warm them through. Transfer to dessert plates and serve them with vanilla ice cream or whipped cream. Serves 8.