Classic Wines

Labor Day of Love

Ever since the days of last minute back-to-school shopping and sudden thoughts returning to that boy in chemistry -- Labor Day Weekend has marked the end of summer and the beginning of fall. Fall just happens to be my favorite season, those school-age feelings of anticipation when the air changes still haven't left me, so the change is mostly an exciting one. But there is still that feeling of something lost for what you've gained. Labor Day is the last hurrah for the lazy days of summer -- so let's do it right! Any good Labor Day party should be outdoors and just as extremely summery as possible. Maximize your summer fix before the scarves and cocoa hit. I have a ritual of my own (which is actually a summer-long thing, that simply kicks into high gear over Labor Day weekend) which is Wine in the Park Day. I will be glorying in Wine in the Park Day III, but it will be special because it will be my last 'til next year... A good ol' American backyard is the classic setting for a Labor Day event, but for those of us not lucky enough to possess one, a local park will do just fine. A park is actually preferable if you're envisioning having more of a bash instead just family and close friends. Coming to someone's home is pressure, showing up at the park and bringing a few buddies is relaxed. With a park party, you can invite everyone from coffee friends from work to that random guy on the subway -- it's a park, who cares! So you've got the backyard or park all set. Now you need to barbeque. What, you thought this was going to get adventurous? Labor Day is all about Summer Classic Extract! (Ok, ok, maybe I do get a little eclectic.) It seems that half of everyone's friends are vegetarian nowadays, so it's probably a good idea to have two grills going. Here's some grilling ideas and what bottles to have on the ready to enjoy with them: Meaty Grill:  Burgers  and steak like strong reds like Cabernet Sauvignon, Zinfandel, Red Bordeaux or Meritage (basically American Bordeaux). For those going all out: suckling pig on a stick over a very manly open fire goes well with a strong Italian red, like Barbaresco. If you're grilling chicken or fish, especially if on the same grill as the burgers and steak, the smoky nature of the grilling will let you either go with a bold California Chardonnay or even with a Beaujolais. For grilling up Bratwurst or slicing up cold-cuts try a Sauvignon Blanc. Veggie Grill: Everyone will love sliced and grilled bell peppers and onions for their sandwiches -- veggie or no, so chop up lots of those, baste them in olive oil, and throw them on. You'll want to let your Portobellos marinate for about 3 hours before you start grilling, here's a simple Portobello recipe that is FIERCE with hummus or cream cheese: 4 Portobello Caps 1/4 cup balsamic vinegar 2 tbl olive oil 1 clove of garlic minced 1/2 onion chopped 1/4 cup fresh basil, chopped Wash the caps and put them in a pan or bowl. Mix ingredients together and let sit for about 3 hours. Then grill! You may also want to marinate some Portos or tofu in simple soy sauce and grill. (Don't marinate for 3 hours though, think more like 15 min.) For them, nothing is better than champagne. Something about the yeasty flavor they both share heightens the other deliciously -- rather true for most Japanese cuisine that has a fermented base for the sauce. If you have a side of sushi or other Japanese fare at your bbq (why not?) place it strategically by the champagne and your friends will call you a genius. The No-Cooking Needed Table: For your cheese platter, cut vegetables and hummus a Pinot Grigio or lightly bubbly Prosecco is divine... makes me giddy just thinking about it. And about that cheese, unless you're lucky enough to have your own local cheese monger you love, I recommend buying cheese and hummus from Trader Joe's. (And no, I don't work for them; I just can't live without them!) I love cheese the way I hear people love their children. I have bought cheese a myriad of ways, but never has my cheese purchasing power gone further, and with such quality, than at Trader Joe's. Living on a struggling New Yorker's wage, I could walk out of another establishment with a little lump I growl over at the picnic. Same for hummus, a bitty little tub could cost you $7. But you can get bucket of four kinds of hummus at Trader Joe's for about $6! Ok, enough on my love of Trader Joe's. But when it comes to feeding a party (and not going to The Dark Side with a slab of American cheese) then buy wisely so you're not counting Aunty Gretel's every nibble. Something yummy you should make beforehand to have on your cold table is recipe I'd like to share from by lovely friend Bobbie Chaset: Bobbie's Magical Tofu Sandwiches: Take 1 block firm lite tofu and slice it into1 1/2 inch slices then slice diagonally. Press between paper towels to soak up excess moisture. In a bowl, whisk together: 2 tbl balsamic vinegar 1 tbl olive oil Juice from 1 lemon Dash of white pepper 1 tbl dried rosemary 2 tbl tamari Arrange tofu slices in a baking pan, pour mixture over. Bake 20 min at 375, flip tofu, then bake another 20 min or until there is no liquid in the bottom. Put a paper towel in the bottom of a Rubbermaid container and arrange tofu on top of paper towel. Put in fridge for 12 hours minimum. Sandwich: 2 pieces toast Spread vegan cream cheese (or regular if you're not feeling THAT healthy) on one slice of toast. Top with sliced tomatoes and fresh basil. Sprinkle a little balsamic vinegar on other slice then arrange tofu. Slice into finger size pieces, hold with toothpicks. Even though the base is tofu, the flavors are strong and the cream cheese is rich, so you could either go with a Sauvignon Blanc or perhaps a Chianti. When I plan for park day, I like to bring as many varieties of nibbles as possible. It also usually ends up a potluck affair, so who knows what combination are going to turn up! Buy as many different varietals and styles as you can and turn it into a mix-n-match alfresco wine tasting event -- you'll probably come up with something you love even more than what I suggested. Or just look at Johnny's face when he gets it wrong. Good times!