ZETTE BLOG

ZETTE loves London Fashion Week

noreply@blogger.com (ZETTE) — Fri, 26 Feb 2010 21:27:00 +0000

In the front row of course, making a splash, Zette was seen around London town during fashion week. Together with Eminent Wines, our ultra-chic UK importer, the Zette set was poured for the VIP crowd at the launch party for Glass magazine where "curating modern culture on sustainable luxury" is high art and Private View - over 15 cutting-edge designers strutting their stuff. C'est bonne!

zette loves gary V

noreply@blogger.com (ZETTE) — Sat, 20 Feb 2010 17:06:00 +0000

Zette's très cool, big daddy, "Le Pigeonnier" gets rave reviews this month from Gary Vaynerchuk, the high-octane wine guru we all adore on his Wine Library TV video blog. Have a look!

ZETTE's maison

noreply@blogger.com (ZETTE) — Fri, 22 Jan 2010 18:57:00 +0000

Yes, it's true, a view of home sweet home - the mother ship - my castle of cool. Built in 1503 by the very brilliant Marguerite de Massault, one of the first to spread the Malbec gospel - Marguerite de FANTASTIQUE. Don't you think?

all for love

noreply@blogger.com (ZETTE) — Thu, 03 Dec 2009 21:53:00 +0000

Coming up in the next several days, the very talented singer-songwriter Alexa Wilding, who embodies the total beauty of Zette is performing at the very cool ART BASEL in Miami, for LOVE CONTEMPORARY, an upcoming art / culture magazine / movement about life, love, sex, art, and a return to beauty.

LOVE CONTEMPORARY Performances
3930 NE 2nd Avenue, 2nd floor windows
Miami, Design District

ACT I: Thursday 3 December 8:00pm
Unplugged and exposed, NY singer-songwriter Alexa Wilding matches her ethereal aesthetic to a dreamy musical interpretation of Love Contemporary.

Act 2: Saturday 5 December 7:00-10:00pm
As the snowstorm evolves, snow-dressed models will deliver your messages, and in unison the event will be painted with your sensuality. Berlin based photographer, Martina Hoogland Ivanow, will be recording the transition from cyberspace to reality, and Alexa Wilding will be electric, adding sound to the storm.

Act 3: 28th January 2010
These events will become an art exhibition in Miami and get printed in the pages of the first issue of Love Contemporary.

zette's zeus

noreply@blogger.com (ZETTE) — Mon, 23 Nov 2009 16:29:00 +0000

Alain Dominique Perrin, creator and provocateur behind Zette's joie de vivre!- as photographed by Marc Dantan. Magnifique!

ZETTE loves Patricia Canino

noreply@blogger.com (ZETTE) — Fri, 25 Sep 2009 17:48:00 +0000

Brilliant Parisian artist, photographer and filmaker Patricia Canino, who we spotlighted in our first Zette 10 interview has just released a fascinating film on the inner workings of Editions du Regard, where the most monumental works on contemporary culture can be found. We salute Patricia and Sergei Pescei for this glorious cinematic piece. Have a glimpse here!

Zette loves September!

noreply@blogger.com (ZETTE) — Thu, 10 Sep 2009 17:19:00 +0000

Autumnal beauty is upon us! "Autumn is a second spring where every leaf is a flower." And Zette is the flower red. Pair it with something deeply satisfying tonight like a coq au vin from Ann Willan.

Coq Au Vin
SERVES 6
Recipe by Anne Willan

3 cups red wine 
1 tsp. whole black peppercorns 
3 cloves garlic (1 whole, 2 chopped) 
2 ribs celery, thinly sliced 
1 medium carrot, thinly sliced
 1 medium yellow onion, thinly sliced 
1 5–6-lb. chicken, cut into 10 pieces 
3 tbsp. olive oil 
8 sprigs flat-leaf parsley plus 1 tbsp. chopped leaves 
2 bay leaves
 2 sprigs thyme
 1⁄2 lb. slab bacon, cut into 2 inch long slivers
 3 tbsp. flour
 2 cups Chicken Stock 
2 shallots, chopped
 Kosher salt and freshly ground black pepper 
4 tbsp. butter 
18 pearl onions, peeled (see Pearls of Wisdom) 
1⁄2 lb. button mushrooms, quartered

1. Bring wine, peppercorns, whole garlic, celery, carrots, and yellow onions to a boil in a pot; reduce heat; simmer for 5 minutes. Let cool, pour over chicken in a bowl, and drizzle with 1 tbsp. oil. Cover and marinate overnight.

2. Heat oven to 325°. Tie parsley sprigs, bay leaves, and thyme together; set aside. Remove chicken from marinade; pat dry. Strain marinade; reserve liquid and solids separately. Heat 1 tbsp. oil in a wide pot over medium heat. Add bacon; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl; increase heat to medium-high. Working in 2 batches, brown chicken, 6–8 minutes; transfer to a plate. Add reserved solids; cook until soft, 10–12 minutes. Sprinkle in flour; cook, stirring, for 1 minute. Whisk in reserved liquid; boil. Simmer for 1 minute. Stir in remaining garlic, stock, shallots, and salt and pepper to taste; nestle chicken and herb bundle in vegetables. Bake, covered, until tender, about 1 1⁄4 hours. Transfer chicken to a plate; cover with foil. Strain sauce; keep warm.

3. While chicken is cooking, heat 1 tbsp. butter and remaining oil in a skillet over medium heat. Add pearl onions; cook until golden, 4–5 minutes. Reduce heat to medium-low; cook, covered, until tender, 8–10 minutes. Combine onions with bacon. Heat remaining butter over medium-high heat; cook mushrooms until tender, 4–5 minutes. Arrange chicken on platter; top with sauce, bacon, onions, mushrooms, and remaining parsley.

This recipe was first published in Saveur in Issue #108

Crush-a-belle:Yellow Corn con White Wine

noreply@blogger.com (ZETTE) — Tue, 25 Aug 2009 17:21:00 +0000

As I sit down to write this post we are waltzing, make that running, through the last days of summer. Now is the time to fire up the grill and eat outdoors, before the waning days of humid haze elude us, and we wish it were once again time to complain about the heat. It is also peak season for my latest obsession: yellow corn with white wine!

I recently took myself on a foodie mission in search of the city’s best elotes callejeros. Spanish for grilled corn-on-on-the cob smothered with cream, spice and a squirt of caramelized lime, elotes callejeros is a perennial summer favorite I hadn’t munched on since making it for my Cinco de Mayo cooking lesson back in May. Undeterred by the large crowds nestled in front of Café Habana, it was here that I found what I consider to be corn’s reigning kingdom. As I poked my head inside the café doorframe, I noticed just about every single patron (and one of the chefs on the line!) eating the grilled “crack-on-the-cob.” After what seemed like an eternity (really only 15 minutes) I was gifted an order of corn to-go and rushed myself back home to my rooftop, where a sunset and a chilled bottle of 2007 Zette White awaited my return.

Now I have not always been a white wine drinker. For many years my motto was, “Chocolate should be dark, Milk should be whole, and Wine should be red.” But as with so many things, Mac has introduced me to the splendor that is a great bottle of white on a sultry summer eve, and these days, I’m drinking more vino blanco then I ever thought possible.

I can honestly say elotes callejeros from Café Habana is the single best way to spend $3.95 in New York City. One order gets you two delicious corn cobs smothered in a blend of spicy creamy goodness. Butter, mayonnaise, cheese, and chili powder with a spritz of lime make this dish a rich, bold, salty, smooth summer indulgence that will change the way you think about corn-on-the-cob.

Forget boiling (which sucks out many of corn’s nutrients and adds none of the coveted char that makes corn pop when cooked over an open flame), and try making this recipe at home by throwing a few cobs and a few halved limes over direct heat on the grill. Periodically rotate the cobs so that they char on all sides. In the meantime, blend together a stick of softened, salted butter and a tablespoon or two of mayo. When the hot cobs come off the grill, use a pastry brush to spread a thin layer of cream over each ear of corn and sprinkle with cheese (preferably something without much bite, like a Mexican cojita or queso blanco, so the sweet corn can take center stage). Finish the cobs with a dash of chili powder and squirt of caramelized lime. Pair them with your favorite bottle of a chilled white wine and enjoy the last few bites of summer. Trust me, life has never tasted so good. Eat it up!

Photo courtesy of Yelp

Hot & Spicy with Guest blogger Kimberly Belle of Dinner Belle

noreply@blogger.com (ZETTE) — Mon, 10 Aug 2009 17:51:00 +0000

Summer in New York City has taken her good old time bursting onto the scene. She’s held out for a late August arrival, and if she can kick rain’s ass to the curb, she may even gift us a final summer weekend or two, perfect for a backyard or rooftop BBQ.

Erin and I are planning a Labor Day BBQ to celebrate our Dinner Belle catering staff, our favorite clients and our best buds. I’m hoping for a hot day, a hot grill and a hot new pair of platform espadrilles to ring in the occasion.

And what pairs well with heat? Spice!

Spicy salsa, to be exact. I love salsa, and without a doubt, house-made tortilla chips are in my top ten favorite foods, but I can’t stomach the stuff that comes in the jar that is so often served alongside ‘em. Especially since making salsa at home couldn’t be easier; it just takes time to chop it all up. My recipe for Sweet & Spicy Summer Salsa takes tomatoes to a new level by expertly pairing heat with char and sweet. Signature summer taste sensations both! I sweat the water out of the tomatoes and make a sweet tomato glaze with the liquid. I then char the corn, caramelize the garlic, and dice the jalapeños, for a perfectly balanced sweet & spicy BBQ dish that can indeed sit outside baking in the sun all day long.

And what pairs well with spicy salsa? Spicy wine!

The Zette Malbec is salsa’s best friend. I know what you’re thinking, “Red wine on a hot summer afternoon?” And my answer is, “Yes! If it has lush fruit flavors, a light to medium body, and notes of spice.” At a great value, this Malbec has all three and is the perfect accompaniment to summer’s zesty buffet staple, salsa.

As this month’s guest-blogger here on Zette's blog, I'll be offering three summer recipe suggestions for pairing Zette's vino with my cibo. For those die-hards that “just don’t do” red in heat, I’ve got a white and rosé coming up next. And if you wanna try out my Tequila Spiked Mango Guacamole pictured alongside the salsa, I assure you that second to the Zette Malbec, salsa and guac are like totally BFF. ¡Buen provecho!

Sweet & Spicy Summer Salsa (serves a party)
By Kimberly Belle for Zette

Tomato Liquid

4 pints Cherry or Grape Tomatoes (ripe, quartered, about 8 cups)
4 Vine-Ripened Tomatoes (pureed in a food processor, set over a cheesecloth to drain liquid from pulp)
1 T Salt
1 T Sugar

Tomato Glaze

1 cup Tomato Liquid
4 TB Lime Juice
¼ cup Sugar

Tomato Salsa

6 ears Sweet Corn on the Cob (grilled, kernels cut from cob)*
4 cloves Garlic (caramelized in a sauté pan with olive oil)*
2 Jalapeños (micro-dice)*
1 can Black Beans (rinsed)
1 large Sweet Onion (micro-dice)
1 bunch Scallions (micro-sliced)
1 bunch Cilantro (chopped)
Tomato Pulp
Tomato Glaze
Quartered Tomatoes
Salt & Pepper (to taste)
Tortilla Chips for Dipping

1. Tomato Liquid: Toss quartered cherry tomatoes with salt and sugar in a large bowl; let stand for 30 minutes. In the meantime, puree the vine-ripened tomatoes and set over a cheesecloth to strain the liquid from the pulp. Reserve both. The tomato pulp will be used in the salsa; the tomato liquid will be used to make the glaze. After 30 minutes, transfer the cherry tomatoes to a salad spinner and spin until seeds and excess liquid have been removed (about 1 minute). Reserve both. Return tomatoes to the bowl and set aside. Strain the tomato liquid through the same cheesecloth to remove the seeds. You should end up with about 1 cup total of tomato liquid collected from both tomato varieties. If you have extra, make a bloody martini!

2. Tomato Glaze: Bring 1 cup of the tomato liquid, lime juice and sugar to simmer in small saucepan set over medium heat. Simmer until thick and glaze-like or until the sauce has reduced to approximately ¼ cup (about 15-20 minutes). Remove from heat and cool before adding to salsa.

3. Tomato Salsa: Mix all the ingredients together and allow to stand at room temperature for at least 1 hour before serving, giving the flavors time to meld.

***A few tips as concerns the corn, garlic and jalapeños: grill the corn over an open flame or in a grill pan before cutting the kernels from the cob to give it that coveted summer barbeque char; sauté the garlic till golden brown in a TB of olive oil to lend a caramelized flavor to the salsa; proceed with caution with the jalapeños, adding or discarding seeds depending on how hot you like it. I like it spicy and sometimes throw in a third jalapeño, seeds and all!

zette guest blogger news flash!

noreply@blogger.com (ZETTE) — Thu, 06 Aug 2009 16:39:00 +0000

Zette is very excited to get the word out. The very beautiful and talented chef, Kimberly Belle will be guest blogging during the month of August - giving us culinary vignettes and incredible recipes to explore with Zette Red, Rose and White. Stay tuned for the fabulous Kimberly. In the meantime, savor: kimberleybelle.com and dinnerbellenyc.com.

zette reveals a secret!

noreply@blogger.com (ZETTE) — Tue, 21 Jul 2009 22:59:00 +0000

Secret's out! Our Zette muse is Lady Alice St. Clair Erskine. Lady Alice is making waves in the world of cinema and beyond. This British-born, raven-haired beauty is soon to be captivating audiences in the eagerly awaited romantic comedy, Evie's Apple. We'll be tuning in to Lady Alice's very cool planet from time to time right here. Promise!
Photo by Adeline Mai

zette wants to know... part deux

noreply@blogger.com (ZETTE) — Mon, 15 Jun 2009 19:04:00 +0000

Who's the girl in the pink hat? Here's a hint. Stay tuned for more...
Video by Adeline Mai

Zette wants to know...

noreply@blogger.com (ZETTE) — Wed, 03 Jun 2009 20:51:00 +0000

Who's wearing the pink hat? Zette wants to know...
Photo by Adeline Mai

Zette Loves Aladdin's Cave

noreply@blogger.com (ZETTE) — Tue, 26 May 2009 14:10:00 +0000

The wildly talented photographer and Man Ray muse, Lee Miller "drifted into cooking" and anointed her very cool kitchen with the name, "Aladdin’s Cave". Snowballs were always in the freezer, along with the pesto from her basil harvest and tarragon-flavored oil. Zette can’t resist a Lee Miller recipe tonight and wants to know, “What do you call the culinary circus of delights that is your kitchen?”

Penroses

16 very fresh, closed mushrooms, about 2 ½ inches in diameter
Olive oil
Salt and pepper
Madeira or Marsala
Mousse de foie gras or other delicately flavored liver pate
Paprika
16 slices white toast
1 bunch watercress
Thin zests of carrot for garnish

Remove the stems from mushrooms by cutting carefully: do not pull out, as the mushrooms will collapse in cooking. To retain juiciness, sauté open side down first, then outside down. Add salt, pepper, and Madeira or Marsala to taste, and cook until tender. Cool. Pipe or fill caps with a spiral of pale, pinkish mousse de foie gras or other pate; sprinkle paprika into the grooves. Butter and carpet bread with watercress; arrange mushroom roses on top; sprinkle with a few strands of carrot.

Serve with Zette White, mais oui?

Zette Loves London!

noreply@blogger.com (ZETTE) — Fri, 01 May 2009 17:53:00 +0000

Check it out! Zette is now in London town. Très cool. Zette is being brought in by a chic new UK firm, Eminent Wines, who have put together a clever portfolio of affordable dazzlers and hard-to-find gems. Zette fêtes to follow! Stay tuned. What’s your favorite under-the-radar London hot spot? Zette wants to know.

Zette raided the corner bookstore

noreply@blogger.com (ZETTE) — Tue, 21 Apr 2009 21:35:00 +0000

This weekend Zette was all about vintage books on cooking and dining a la maison. Love this Spring menu! Zette wants to know—can you guess when it was written?? Leave a comment s’il vous plait!

Spring Menu

Here is a dinner that will stimulate a jaded appetite after a long hard day. Eat it wearing a cool flattering tea gown – chiffon or dotted Swiss – and you’ll feel that life isn’t so hard after all.

-COLD CREAM OF LEEKS
-BROILED BABY LOBSTER, MAYONNAISE VERT
-HOT CUCUMBERS IN BUTTER
-PEAS IN COINTREAU

And uncork the Zette white … why not?

Playing the Rose

noreply@blogger.com (ZETTE) — Mon, 30 Mar 2009 14:37:00 +0000

Zette can't wait for her Zette Rose 2008 to arrive. Pink Malbec. Soon, soon, soon -- it's coming! A radiant swirl of aromatic red currants, apricots, peach and raspberry flavors dancing together, vinified by the very clever Cedric. (More on Cedric soon, promise!) Makes me think of Njinksy, the original. Famous rose man who immortalized Le Spectre de la Rose. Here's a glimpse of the dancing provocateur:

Zette adores artist Martin Kippenberg

noreply@blogger.com (ZETTE) — Wed, 18 Mar 2009 13:32:00 +0000

Zette Adores Artist Martin Kippenberg and Blue Cheese Soufflé by luminous chef and raconteur, Kimberly Belle

Hold onto to your chapeau, spring breezes are only days away!

A must-see this week, Zette heads off for New York City to take in the glorious retrospective of Martin Kippenberg’s work at the Museum of Modern Art. Young, raucous and beautiful, Kippenberg’s world was big, complex and very much about extraordinary visual theatre.

Tonight, I’ll concoct my own theatre -- attempt Kimberly Belle’s blue cheese soufflé and sip electic Zette white - Chardonnay and Viognier lyrical deliciousness.

Photograph of Kimberly by Amanda Rose Photography

My chapeau is off to Kimberly Belle and her beautiful soufflé recipe:
Merci Kimberly!!!

Belle’s Bleu Cheese Soufflé
By Kimberly Belle for Zette

-3 t Unsalted Butter (plus extra for greasing the dish)
-¼ cup finely grated Parmigiano-Reggiano Cheese (plus extra for sprinkling)
-3 t all purpose Flour
-1 cup scalded Milk
-½ t Kosher Salt
-¼ t freshly ground Black Pepper
-1 pinch Cayenne Pepper
-1 pinch freshly ground Nutmeg
-5 large Egg Yolks (at room temperature)
-3 oz Roquefort Cheese (chopped)
-6 large Egg Whites (at room temperature)
-1/8 t Cream of Tartar

Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (about 7 ½ inches in diameter by 3 ¼ inches deep) and sprinkle evenly with Parmigiano-Reggiano.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and the nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmigiano-Reggiano and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and just a pinch more of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, and then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately and enjoy!

Zette Loves Jacques Dutronc

noreply@blogger.com (ZETTE) — Tue, 10 Mar 2009 02:32:00 +0000

I can't tell if this clip goes with Zette White, Zette Rosé or Zette Red? "On Nous Cache Tout On Nous Dit Rien". Zette loves Jacques Dutronc, one of our original Zette men. In pursuit of spring, I'll say Zette Rosé!

Haute Malbec

noreply@blogger.com (ZETTE) — Wed, 04 Mar 2009 15:46:00 +0000

Zette is loving poetry this week and recently discovered the words of Clément Marot. Renaissance born in the city of Cahors, Marot spun words around Malbec, calling it “liquid of fire”. With a nod to Marot, I’ll be sipping my 2003 Zette “Haute Malbec” tonight. I’ll start dinner with pâte de fois gras and end with poires flambés. Perfect!

PS. Zette loves actor Dominic Cooper, a dead-ringer for Clément Marot.

J’Adore Lizzy Mercier Descloux

noreply@blogger.com (ZETTE) — Tue, 27 Jan 2009 05:38:00 +0000

J’Adore Lizzy Mercier Descloux

This week Zette’s all about loving the work of avant garde rock chanteuse, Lizzy Mercier Descloux, the sweetest French princess of provocative sound. Tonight I’ll be toasting her brilliance with Zette Blanc and plugging into her sensational world.

Watch this vintage clip of Lizzy performing her hit "Ou Sont Passées Les Gazelles?" on French television.

Mathieu Amalric: Zette’s Man of the Week

noreply@blogger.com (ZETTE) — Fri, 19 Dec 2008 19:19:00 +0000

J’adore Mathieu Amalric! Zette’s Man of the Week

Between the shopping and celebrating this December -- slip into a theater and catch A Christmas Tale. This all-star French, multi-layered confection of a film, revolving around a complicated Parisian family, is made every more fantastique by the scene-stealing Mathieu Amalric. Playing the wayward brother, M. Almalric takes over the screen with a jolting heat and coolness.

Mathieu Amalric and Catherine Deneuve in A Christmas Tale

Oracle Zette predicts mega-stardom stateside for this young emperor of French cinema. Note to those who get the independent film channel, uncork a bottle of Zette, break out your vintage wine glasses, unwrap the Chevrot, Gres des Vosges and Comté, and tune in to A Christmas Tale and his royal highness on your own home screen. C’est magnifique!

Here is the official trailer for A Christmas Tale, enjoy!

Zette says "Don't pass this up."

noreply@blogger.com (ZETTE) — Tue, 16 Dec 2008 02:12:00 +0000

Zette says "Don't pass this up."

At the Whitney Museum, Alexander Calder: The Paris Years
(Les Années Folles, the crazy years, 1920s Paris.)

A must see if you are in NYC or jetting there this winter. The Alexander Calder in Paris Exhibit at The Whitney, is a cloud-9 walk through a blissful,shimmering universe of visual wizardry. From Calder, the cool one, it’s all there -- open-wire caricature portraits, yes, the chic and wickedly divine Josephine Baker is one of them, a bestiary of wire animals and the over-the-top brilliant minature circus. Take it in, then go home and decant a bottle of Zette rouge,and pretend you’re off to see Josephine perform the danse sauvage at the Theatre des Champs-Elysees. Fun, fun, fun.

P.S. Check out this video from the exhibition:

HISTORY BUFF: French Malbec

noreply@blogger.com (ZETTE) — Mon, 17 Nov 2008 02:51:00 +0000

HISTORY BUFF: French Malbec

Here's one to pull out at your next cocktail party:

J'adore Argentina, but contrary to popular belief, Malbec originated in France. It was introduced to Argentina by French agricultural engineer Michel Pouget in 1868.

Smarty!

ZETTE MAN OF THE WEEK: Serge Gainsbourg

noreply@blogger.com (ZETTE) — Mon, 27 Oct 2008 18:42:00 +0000

ZETTE MAN OF THE WEEK: Serge Gainsbourg

Need I say more? But of course!

I love this video of Serge exploring the skies of New York City. Wish I knew he was coming - I'd take him to Balthazar, order us a bottle of Zette Rouge, and plan our route on a paper napkin! Zette loves a good whirl through her adopted city!