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Friday night we had some company coming. Dominique made a fabulous cheese plate complete with two camemberts - Old Chatham Sheepherding Company and Real Amazing Food Company, and a Sprout Creek Eden, a semi-hard cheese which is wonderful. There were assorted rustic breads - walnut, raisin loaf and traditional sourdough. We decided on Cascade Mountain Winery Coueur De Lion
Cascade Mountain was founded in the spring of 1972 by the Wetmore family who pioneered the production of premium table wines on the eastern side of the Hudson River. Bill, along with his wife Margaret and their three children Charles, Michael and Joan, planted the vineyard in 1972, built the winery in 1977, and opened the restaurant in 1985.
Today, Cascade Mountain is a thriving business which features a full line of award-winning table wines and a highly rated restaurant. Customers come from all over the world to enjoy a few pleasant hours on top of the Berkshire foothills accompanied by some of the best food and wine to be found in the Hudson River Valley.
George Cafiero is the manager now at the winery. He's one of the hardest working guys in the Hudson Valley. He's a ubiqitous presence at farm markets an festivals from the Hudson Valley to the Finger Lakes.
This wine is a light-bodied, beautifully colored red. It's made in the Beaujolais style with soft, rounded berry flavors accented by peppery Cabernet Sauvignon to produce a velvet smooth finish. Great quality for the price. It's $14 per bottle. Great for Thanksgiving.
Itching to try the latest flavor rage in wine coolers? It came to my attention recently that many people don?t know that wine coolers are simply flavored malt liquor. It surprises me even more that that info itself doesn?t seem to mean much to many people. What?s wrong with pina colada flavored malt liquor wine coolers? Well, nothing, unless you want to drink more than one or two. If you?re anything like me, more than one or two wine coolers will leave you with hangover symptoms later on that day or the next.
If you really want a strawberry daiquiri or pina colada, why not just buy the fixings to make those mixed drinks? Of course if you?re on a budget it?s probably better to just buy the wine coolers. But if you?re planning a big party or otherwise have a bigger drink budget, I strongly suggest making your own mixed drinks rather than buy a huge lot of wine coolers. Malt liquor is notorious for producing headaches and all the other hangover symptoms.
Mixed drinks don?t have to be all that expensive to make either. If you plan ahead a little you can decide on a few different mixed drinks to have on hand at your next party and save some money by using the same base liquor. For example, rum is a great liquor for fruity drinks. Pina coladas, daiquiris and many other drinks call for rum, so that?s a great standby as far as liquors for mixing go. And of course vodka is a good all round liquor that can make many types of less fruity drinks. So, a trip to the liquor store to purchase a bottle of vodka and a bottle of rum will yield all kinds of mixed drink options.
There are some excellent bartender and drink mixing websites out there that can help you make the most of your next mixed drinks occasion. There are even websites where you can input all the ingredients you have on hand and it will spit out a list of drinks that you can make. Webtender.com is just such a site. Go to http://www.webtender.com/cgi-bin/imbselect to input your available ingredients. Chances are you?ll be surprised to discover all the possible drink combinations using only the ingredients you have on hand.
Not to sound like a lush or anything?, but I love the booze. All aspects of it. Grape, honey, barley, corn, whatever. I like sitting down to a well-set table and a nice dinner with a fantastically-matched glass of wine to sip and savor, but I also enjoy gulping down a can of cheap beer after mowing the lawn. I?ve been doing single malt scotch tastings and keeping a whisky journal since 2002, but I also like sitting around a campfire and drinking rot-gut until I?m staggering and bleary-eyed.
There are times I drink simply because it tastes good, and times I drink because I want to get stupid. Sometimes both. Well, a little while ago, I was watching Star Trek: The Next Generation re-runs. There?s a great episode where Picard goes home to France for the first time in years. His brother, Robear, is still running the family vineyard. They sit down to the evening meal, and Robear uncorks a bottle of the family wine.
Jean-Luc: Is this the forty-six? Robear: *tsk* The forty-seven. You?ve been drinking too much of that? what?s it called? Synthahol? Spoiled your palette. Jean-Luc: On the contrary, I think it heightens one?s appreciation for the genuine article.
(For the non-Trekkies in the room, synthahol is a substitute for alcohol that does not impair judgment like alcohol does.)
Heightens one?s appreciation for the genuine article. I love that line, and it got me thinking? Would I drink wine, beer and whisky if it was non-alcoholic? All things considered, is it the taste, the buzz, or both?? What about you? If beer, wine and spirits contained no alcohol, would you still have that glass of fantastic wine with dinner, that ice-cold beer after moving the lawn, or that treasured dram of 15-year-old whisky?
Me? I?d probably stop drinking whisky, because even though I dearly love exploring the subtle nuances of different single malts, spending that kind of money on a non-alcoholic drink would be silly. I?d still drink wine and meads, since finding a good match can really enhance a meal, irregardless of alcohol content. Complimenting a strip steak or a plate of fine cheeses with a can of Diet Coke or a glass of cranberry juice just wouldn?t cut it. I?m not sure about beer. I?m not much of a beer drinker anyway, so I?d probably stop altogether if it was all non-alcoholic. I went through a phase when I was drinking non-alcoholic beer because it was thirst-quenching, but it got a bit expensive. An ice cold Fresca would do the trick after mowing the lawn, I guess.
Training Diageo Chile sponsors a program to train waiters and waitresses
This initiative, which comes from Diageo ? one of the most important multinationals in the elaboration and distribution of alcoholic drinks ? will take place in Santiago de Chile. It aims at unemployed young people with limited economic resources, who are trained for free in order to place them in the job market and prepare them for a profession linked to the field of gastronomy
In the year 2007, 17 youths were trained, who are already working in bars, hotels and pubs.
"We take care of finding places for our graduates to practice, and we also work with them. This year 30 people have already registered for the training program. We are focused on professionalizing the Bartender Career so that our graduates have an extra tool to acquire work proficiency in the tourism and entertainment industry. The challenge for the coming years is to get younger people to participate in this initiative, and that it be considered a social program supported by the state,? says Chistophe Beau, commercial manager of Diageo Chile.
The training program, which starts on July 14 and lasts 4 months, enables students to study English and learn about cocktails preparation and serving, customer service and conflict handling, hygiene and food manipulation; and they are specially instructed in the responsible intake of alcohol.
Unlike last year, INCAP Training has prepared a curricular mesh so that students can take courses on enology, drinks preparation and presentation, and techniques on how to handle bottles in a bar. Another difference with respect to last year is that the exigency level in English was raised. The requisites to have access to this training program include: being an unemployed young adult with limited economic resources and have the fourth secondary school year completed.
"This initiative give students the opportunity to improve their quality of life and have better opportunities in the job market,? says Hernán Larraín, commercial manager of INACAP Training.
INACAP, the Technological University of Chile, is a well-known Technical Training Organism (OTEC) that uses the benefits offered by the Chilean State to promote formation programs, with funds that come from 1% deductible from company taxes.
The Chilean Republic has become a main protagonist in the generation of social changes. This is achieved through encouraging the development and acquisition of new knowledge, in order to improve the quality of life.
What with the Summer Games currently placing China and its regional cuisines in the limelight in terms of reflecting nearly a continent?s worth of complex, multi-ethnic influences, we should also consider other similarly impressive culinary miracles that geographically take up an infinitesimally tiny fraction the size of China?say Slovenia. In my understanding at least, Slovenia has always represented a fascinating crossroads within an impossibly modest amount of land. Many diverse and even warring influences have laced Slovene customs, viticulture and cuisine. Somehow though, like a cultural or culinary manifestation of the metaphysical concept in J.L. Borges? The Aleph, individual influences never amass into an incomprehensible amalgamation, but rather, remain clearly discernible.
Whether in its fairly recent history as a sovereign republic, under communism or seemingly serving as the geopolitical puck between Napoleon and the Habsburgs? shuffleboard match, Slovenia?s former overlords and neighbors include decidedly unique food cultures?Croats, Istrian Italians, Hungarians and Austrians, among others. Bearing all of this in mind and turning our thoughts to the central concern here on Enotheque, I would like to recommend this wine from the Gori?ka Brda region. Aside from being one of the wines I?ve been enjoying recently, I chose to post on it because I strongly feel that it?s indicative of the impressive quality-value dynamic that importers and retailers could benefit from should markets seem more receptive to the artisan wines of Slovenia.
Even if one is already familiar with the Colli Orientali of Friuli?sRibolla Gialla, the Slovene version, Rebula, is more than worth trying. As a whole, Slovenia and the Gori?ka Brda produce white wines of impressive caliber, be it from more distinctly regional varieties or others introduced from abroad: Briski Tokaji, Teran, Chardonnay, Sauvignon Blanc, Sivi Pinot, Pinela, or Rebula for that matter. In terms of this one, vintner Matjaz Cetrtic farms Rebula on wide, terraced limestone vineyards, purposefully limiting yields to ensure lush, concentrated and nuanced wines. My notes follow for the 2004 Matjaz Cetrtic Ferdinand Rebula Brda:
Tasting Notes?
Appearance-wise, this wine is medium gold. The nose is clean and of medium intensity, with highly unusual though pleasantly different aromas of caramelized or burnt orange peel, citrus, flowers and minerals. Strange, delightful palate with just enough lemon acidity, hint of underripe green fruit flavors, minerality in the form of pebbles, as well as the aforementioned burnt orange peel flavor that leads into a nice finish. If in search of something wildly, completely different, I wouldn?t doubt to reach for more Slovene wines such as this Cetrtic Rebula.
As a closing note, should the unbelievable degree of complexity in tiny Slovenia?s food and wine heritages impress you and compel you towards further learning, visit the culinary section of what appears to be their official tourism portal on the web.
Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.
Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!
Drinking Bargain Wines
Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!
Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.
Other Uses of Bargain Wines
Sangria
If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!
Large Parties and Receptions
When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.
A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.
Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.
About the author: Since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at http://www.goodglug.comFind about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
The best kinds of cheap wines are the kinds that have a rich story behind them. Well, The Tillerman White wine brought to you by the Hook & Ladder Winery certainly fits the bill. At first glance this wine label made no sense to me… Hook & Ladder? The Tillerman? After doing some research, I feel enlightened knowing the origins of this fine cheap wine, so I’ll share:
The owner of the family-run Hook & Ladder, Cecil De Loach used to be a firefighter! “Hook and Ladder” is just another name for a firetruck. And The Tillerman is guy who drives the back end of a firetruck. A firefighter and a wine-maker! What a life!
I sampled several bottles of The Tillerman White, and I am glad I did. Not being a fan of white blends with a lot of oak, I enjoyed everything about this wine. The peach/apricot aroma was the most prominent feature of this wine as it approached my nose. The wine was very dry, tasty, had an awesome finish. Just a perfect all-around table wine. For about 16 bucks or less, this Sonoma County wine is a steal. If you see it in your supermarket, snatch it up! I look forward to trying some of their many other varietals. This same vineyard, the Russian River Valley produces Chardonay, Gewurztraminer, White Zin, Pinot Noir, Zinfandel, Cabernet Sauvignon, and the “Third Alarm” Reserve Chardonnay. Oh, how I would love to visit the vineyard one day. Rating: 9/10 - Excellent! The only reason I’m not giving it 10 is because I promised my readers “cheap wines less than 15 dollars” and this wine retails for 16. Look around though, I’m sure you can find a good deal! Even if you can’t, it is worth the extra dollar.
Extra Info:Hook & Ladder - Founded in 2004 2027 Olivet Road Santa Rosa, CA 95401 phone: 707-546-5712
It didn?t take long for a tribute album to surface following the death of Pink Floyd mastermind Syd Barrett. The groovy part is Like Black Holes in the Sky: The Tribute to Syd Barrett avoids gimmickry with an all-underground roster of metal, prog and sludge bands.
Syd Barrett?s spacegrassy Piper at the Gates of Dawn is a building block for future stoner, doom and tech metal practitioners. As testimony to the Pink Floyd album?s pioneering spirit, Like Black Holes in the Sky: The Tribute to Syd Barrett hoists six Piper cuts in addition to seven of Barrett?s solo tunes, largely represented by The Madcap Laughs.
Instead of obvious candidates like Queens of the Stone Age on this thing, you get Jesu, Yakuza, Intronaut, Zodiak, Stinking Lizaveta, Unearthly Trance and Kylesa as well as the mighty Pentagram, all likely nominees to do Syd Barrett?s frequently off-kilter music justice.
Jarboe and Giant Squid capture the sheer lunacy of Barrett?s quizzical music on ?Late Night? and ?Octopus? respectively. Meanwhile, Voivod drummer Away leads his offshoot project Kosmos in a laser-dashed version of ?Vegetable Man,? one of the compilation?s coolest tracks.
Other highlights include Intronaut?s ?Arnold Layne? as well as the Piper songs like Yakuza?s ?Lucifer Sam,? Pentagram?s ?Flaming,? Kylesa?s ?Interstellar Overdrive? and Dredg?s faithfully trippy interpretation of ?Astronomy Domine,? a translucent gem that briefly made Voivod stars.
Appropriate Syd Barrett should be represented by fringe rock and metal bands whose mutual appreciation for where their sounds originate makes Like Black Holes in the Sky: The Tribute to Syd Barrett a rare tribute album with its heart in the right place.
It’s pretty easy to call a wine sweet: it has a perceptible level of residual sugar in it (five grams of residual sugar is often considered the threshold of perception). Sweet wines generally start at about 45 grams of residual sugar (RS). Some wines, such as Tokay, have require a minimum level 60 grams of RS and rate wines by sweetness with six puttonyos being instant diabetes.
What’s the opposite of sweet? Dry. All the discernible sugar has been converted to alcohol during the fermentation process. Tricky since you might think the opposite of dry is wet and, well, all wine is wet. Dry doesn’t have to do with high tannins, which might make you go “chomp, chomp” and think “OMG, my mouth is drying out! I need water!” It’s just close to zero grams of residual sugar.
And there’s a middle ground of “off-dry,” or slightly sweet. Silly term, I agree (what is it, moist?). Slightly sweeter than that can be called medium dry. If you want to get all wonky geeky, off-dry might be five to fifteen grams of RS and medium dry, from fifteen to forty. Some countries and/or regions are so wonky geeky that they have specific terms and laws for these levels.
Oddly enough, a wine with a lower amount of residual sugar can sometimes taste sweeter than one with a slightly higher amount; it’s often a question of balance with acidity and one category that can be hard to discern in this regard is Champagne, which also as carbon dioxide zooming at your palate as well.
I bring this up because it came up in the comments of this recent posting about “light” as a wine style. And it comes up regularly in my NYU class. If you want to see sweet and dry in action, try tasting these two Leitz wines or a Northern Rhone syrah against a ripe, sweet version of the same grape from somewhere in the New World (but not all are ripe and sweet).
A nice polished style. Rounded tannins surround a juicy core of raspberry ganache, plum and cassis flavors that lead to a long, spice-filled finish. Drink now through 2023. 1,200 cases imported.
Never did get around to making that beef tenderloin I was hankering for (maybe in another couple of weeks), but I did try a recipe from The French Laundry Cookbook, which I received as a gift from my brother. (That cookbook celebrates its 10th birthday this year, by the way.)
I decided to make the braised beef ribs with root vegetables and bone marrow to take to the New Year?s Eve pitch-in party we?ve attended annually for the past several years. It turned out well, and the old dog learned some new tricks. Author and Chef Thomas Keller says that any time an alcoholic beverage is to be used in a marinade, the alcohol should be burned off first. I didn?t know that, and didn?t think it was even possible to light wine ? but it is! After bringing my pot of aromatic vegetables and Terra Andina Cabernet to a boil I lit it, and was rewarded with a six-inch-high blue flame that burned for between five and 10 minutes. (I had used two bottles; presumably one bottle would burn half as long.)
Even though I described the ribs as ?expensive pot roast,? they were incredibly flavorful and fall-apart tender. My favorite part of the dish turned out to be the fried bone marrow, which was crisp on the outside and creamy on the inside, with a subtle, delicious flavor. They do require some planning ahead but aren?t difficult to make, and I?m sure I?ll whip up another batch before too long.
Chef Keller would probably be pained to see his dish served in a Pyrex casserole dish instead of elegantly presented on a small plate, but there were no complaints ? or leftovers. Thanks to phj73 for documenting it in his Flickr stream ? the chances of my spending another three days making a second batch just because I forgot to take photos were slim to nil.
Over the past 10 years The French Laundry Cookbook has no doubt been reviewed way too many times, but I?ll throw in my two cents? worth anyway. It?s a lovely book with gorgeous photographs, but it would be more at home on a coffee table than in the kitchen. As a cookbook, it leaves a lot to be desired ? it?s big, heavy, awkwardly shaped and printed on glossy paper. It?s so nice that you almost don?t want it anywhere near the kitchen, lest it get food stains on it ? and dogearing pages and making notes in the margins seems like desecration. I?ll no doubt get over that, but a companion volume for kitchen use sans photos and narratives ? The French Laundry Recipe Book, essentially ? would be a useful followup.
In the meantime, the blog French Laundry at Home is a good companion to the book, and a fun read to boot. It chronicles the experiences of a home cook named Carol as she makes all the recipes in the book, including some I?d never dream of tackling. She finished the book and that blog, and is now onto her next challenge: cooking her way through the Alinea cookbook.
Dark and winey, but polished. There's a good beam of blackberry and black currant fruit that's reticent for now, with loam, tar and coffee-laced tannins at the fore. Should open up nicely with modest cellaring. Best from 2009 through 2014. 1,550 cases imported.
One of the events I enjoyed was the vineyard walk on Saturday morning led by Zephyr Adventures. We went to Saralee's Vineyard in the Russian River Valley, where we met up with Rich and Saralee Kunde (who made us a fabulous lunch!), Daniel Moore of Zmor Winery, and Rod and Lynn Swan Berglund of Joseph Swan Vineyards. We hiked through the vineyards, learned a lot about the area and its viticultural heritage, and drank some fantastic wines.
I hope this slide show whets your appetite to learn more about the Russian River Valley appellation, and makes you feel that you've been able to enjoy a little bit of this year's fall season here in the California Wine Country.
If you're interested in seeing more pictures of the 2008 Wine Bloggers Conference, head over to my Flickr photostream where I've set up a collection of pictures for you to flip through.
Sometimes, we just don't know how good we have it. May 28th was such a day. An incredible lineup of wines. If that wasn't enough Alan Meadows aka the Burghound was present to talk us through these wines. I will not bore you with individual tasting notes but just suffice to say that there were some great wines - it's just that side by side you begin to split hairs.
Chambertin and Musigny are definitely a cut above Grand Echezeaux. Just more complex. This statement is probably heresy to some and completely obvious to others. Can't win.
Comte de Vogue Musigny is variable and I'm not sure it's quite all there. Something to mull over given the high prices.
On the other hand the 1990 Musigny is a butterfly finally coming out of it's 18 year cocoon. This will need another 7-10 years? - but it's a knockout.
Armand Rosseau Chambertin. Amazing wine, year after year.
Best white of the night '99 CM. Some people liked the '90 but to me that shouldn't be what a CM is about - a little too much flabbiness not enough acidity and minerality. The '96 was a close second - perhaps an off bottle but tonight at least the '99 won on the nose.
Best red of the night was '90 Rosseau Chambertin. On the other hand I think in due time the '90 Musigny will be incredible and possibly better.
I’ve decided to live blog tonight’s Twitter Taste Live using COVERITLIVE, a service I used for live blogging a tech event earlier this week. All the presenting bloggers Twitter accounts will be captured here along with others I will add during the tasting. You can also post comments right here in the view below. If this works, I’ll continue to cover these online tastings for those who can’t join us live.
A few wines earlier this week at Atelier in Newtown.
Vilmart C?ur de Cuvée 1997. Light straw colour with a fine bead. Lemon, pear, brine and earth on the nose. There is subtle fruit sweetness balanced with excellent acidity on the palate. Long and intense, this is an excellent wine and one of the better 97s I’ve tasted. 92/100
Domaine Servin Les Blanchots 2000 Corked. NR/100
Louis Michel et Fils Grenouilles 2000. Behind the huge amount of sulfur was pear, marmalade and peaches. The palate is medium weight but very simple. 84/100
Bonneau du Martray Corton-Charlemagne 1999. Nutty, pineapple, tropical fruit, lemon rind and subtle oak aromas. A ripe, expansive palate without being too overbearing. Acid is good enough to focus the palate. Long length. 91/100
Marquis d’Angerville Clos des Ducs 1999. Earth, cherry, blood and chocolate aromas on the nose. Firm palate, with some sweet fruit in the background, the acid structure is a highlight. Powerful and very impressive. Starting to come around to drinking well. 92/100
Sylvie Esmonin Clos St. Jacques 2001 Rich, lifted nose of raspberry, cherry and a touch of earth and chocolate. The palate is more restrained than the nose but is still tightly wound and full of power. Good potential to improve from here. 91/100
Château de Beaucastel rouge 1990 A lot of complexity on the nose with smoke and smoked meats, cherry, spice, cedar and a fair bit of funky brett. Good intensity to the palate, but the brett affects the length of the finish. I would have rated this 2-3 points higher if the brett hadn’t affected the palate so much. 92/100
Dalla Valle Maya (Napa) 2000 Bold nose, with blueberry, chocolate, vanilla, autumn leaves and grassy characters from the Cabernet Franc. Very intense and youthful on the palate with good length and the ripeness is never out of balance. Primary, but surprisingly approachable and I think it will be at its best over the next 5 years. 93/100
Dr. Loosen Ürziger Wurzgarten Auslese 1995 Lemon, spice, floral notes and light honey aromas comprise the nose. The palate is excellent with light sweetness and refreshing acidity. Great balance and lingering length. 89/100
Claude Cazals Clos Cazals 1997. Green apple, honey and pear on the nose. The palate is awkward, it is almost both bitterly acidic and broad at the same time. Good, but I had this two and a half years ago and much preferred it then. 87/100
I came back from the first Wine Bloggers Conference in Sonoma this weekend and there was one thing I knew for sure: I didn't want to drink any California wine. I needed a change. I caught up on my mail and read the backed up blog posts in my RSS reader and inspiration hit: I was going to drink an Argentinian Malbec.
This inspiration stemmed from two of the people I met at the conference (though I've known them via the blogosphere and Twitter for some time now): David from the blog Vinomadic, and Philip James from the wine finder and keeper site Snooth. David lived in Argentina for a time (and always gives me good suggestions on what to drink), and Snooth just had a tasting dedicated to value Malbecs. I enjoyed talking to both of them this weekend, and that was enough to send me scurrying to the cellar in pursuit of an Argentinian Malbec.
The wine that I pulled out was the 2006 Finca Las Moras Malbec Reserva (sample; suggested retail for this new release is $12; you may find it or other recent vintages near you for between $7 and $12) This wine was a simple pleasure from start to finish, because it was made in an apologetically New World fruit-forward style, but with some sensitivity and restraint. Malbec is often described as fitting somewhere between Merlot and Cabernet Sauvignon in the flavor spectrum, but what I always think of is plums--lots and lots of plums. The 2006 Finca Las Moras Malbec Reserva did indeed have prominent aromas of plum, leather, and vanilla. These aromas were echoed in the flavors of plum and spice, and there was also a nice meaty note that gave the wine some depth of complexity. Very good QPR for this wine brought into the US by Joshua Tree Imports, who are known for their good value brands such as Razor's Edge and Fetish.
I love lamb with Malbec, and so we had this with Lamb Chops and a tomato-and-potato gratin. If you are vegetarian, I highly recommend making the gratin, and having it with some meaty grilled portabello mushrooms instead of the lamb. Whether you go with meat or a meatless option, you'll find that the meaty, leathery aromas and flavors will get drawn out by the grilled food and the beautiful plum fruit will be a nice complement to the earthy potatoes and sweet tomatoes.
Thanks to David and Philip for helping me get inspired about wine all over again. See you next year at the Wine Bloggers Conference!
After weeks of fiddling around with game, organ meats and arguing in Spanish about whether or not the package contains gizzards and hearts, I felt like taking things back to basics. Roasted chicken with creamed spinach, cornbread, and macaroni and cheese, the sides coming from Fresh Market.
I used the "Stretch's Chicken" recipe from the latest issue of Saveur, which involves putting a hard cheese/herb paste on a cut-up chicken and browning the parts in a cast-iron skillet before roasting it all at high temperature in the oven. For simplicity and because it's my favorite for this kind of cooking, I just used a pack of leg/thigh quarters. Defat the pan and deglaze with red wine vinegar and you've got a tangy sauce to go with the chicken. It's ridiculously simple but really flavorful.
For the wine I took a gamble with the 2002 Botromagno Gravina from the bootheel of Italy in Puglia. $15, 12% abv, 60% Greco, 40% Malvasia. I'm not sure how long this wine was supposed to age, but it's become amazing over the years. There are rich aromas of dates and golden raisins as well as violets. Flavors of dried apricots with a foundation of lemony acidity round out the package, and it's got a beautiful amber hue to it.
Looking at this plate, you could easily find the ingredients in a TV dinner or cafeteria lunch menu. Just put a little love and attention in the preparation and find the right wine to make it special. And, of course, eat it at the table surrounded by friends.
Merry Christmas to all! Today was supposed to be the final day of A Menu For Hope, our annual charity raffle, but it has really picked up some steam in the last few days so we're extending it through the end of the year! A number of new prizes in all regions have been added. So go find some fabulous prizes and bid on them:
Tecnorati
