The Houston Livestock Show and Rodeo International Wine Competition held over the weekend produced some very surprising results.

A superb recent dinner at Azuma. The food was some of the very best that I’ve had anywhere in Sydney and I would highly recommend trying it if possible.

-Pacific Oysters with Ponzu dressing
-Prawn Tempura served with curry salt

1982 Perrier Jouet Belle Epoque
Light straw gold colour belies the age of this wine. The nose showed aromas of citrus, honey, vanilla and nuts. The palate is fresh, with remarkable vibrancy and acidity. The depth and the length were both outstanding. Superb - looked after bottles will probably get better over the next 6-7 years as well!
95/100

1996 Philipponnat Clos des Goisses
Doughy, citrus, talc, raspberry and with some time in the glass some light nutty characters. The palate is undoubtedly powerful, with a rich and creamy mouthfeel. Great length. As it had time to breath in the glass it unwound and just got better and better. Bursting with potential, I was glad to try this young and I hope I have another encounter with it when it has aged.
94/100

- Azuma Style Tuna Carpaccio
- Grilled Lobster with tartar sauce

2000 William Fevre Chablis Les Preuses
Delightful nose of flowers, minerals, honey and a touch of vanilla. The palate has great structure and balance, with fine acidity along its length leading into a long finish. One of the best Chablis I have tried this year, this will get better and I think be close to peaking over the next 5 years.
93/100

2001 Leflaive Chevalier Montrachet
Gunflint, florals, chalk and some light oak on the nose. Bold palate with massive intensity and depth of fruit that is tamed by an excellent line of acidity. Well textured and superbly long. Very primary at this stage, I would like to see another bottle in 10 years time.
93/100

- Grilled Chicken Fillet marinated in garlic miso
- Grilled Chicken Balls served on skewers
- Twice Cooked Duck Breast with teriyaki sauce and yuzu citrus pepper

1990 Rousseau Chambertin Clos de Beze
Concentrated and deeply coloured, the nose is expressive and had aromas of redberries, earth, black cherry and dark chocolate. The palate was more refined than I thought it would be based on the nose, it showed some intense fruit but also a lot of class and structure. Beautiful length and quite delicious to drink. Set to improve over the next 5+ years.
94/100

1990 Mommessin Clos de Tart
This showed strawberry, cherry, earth and some red floral characters on the nose. The palate is pleasant except for some tannins poking through abruptly on the finish. Based on this bottle, close to its peak. Still a very good wine and I was happy to experience it.
90/100

2000 Leroy Romanee St Vivant
Densely coloured. Earthy, spice and black pepper. Brilliance is evident on the palate - textured and layered, there is plenty of complexity here even though the wine is young. Long and balanced, this was delicious now but also has a bright future.
95/100

- Kakuni ? Braised Bangalow Sweet Pork Belly
- Wagyu Beef Sirloin Steak served with garlic soy sauce

1995 Ausone
Chocolate, cedar, blackberry, minerals and cassis aromas. Rich, deep fruit on the palate. Great balance and the components seem well integrated even at this early stage. Has the structure and depth to improve for the next 15+ years at least.
93/100

1995 Cheval Blanc
Seductive nose of musk, cinnamon, red berries and cherry. Silky on the palate, with good complexity and weight. Impressive balance and length. Despite its alluring nature now while young, it does have very good structure and will improve over the next 10 years.
94/100

1995 Lafite Dark purple in colour. Cassis, pencil shavings, chocolate and smoke on the nose. Powerful palate with incredible quality fruit. Balanced, with nothing out of place. Outstanding persistence. This is a brilliant wine, with the potential over the next 20 years to develop into something very special.
96/100

A box of rose pink turkish delight had me thinking about posting a few things pink in support of Breast Cancer Awareness month.  All our desserts this month have had a pink tinge.

TURKISH DELIGHT ICE CREAM WITH RASPBERRIES

Vanilla Ice Cream and a few drops of rose pink food colouring

Turkish Delight chopped into small squares

Raspberries and raspberry jam

Sweet shortcrust pastry, cut into desired shape and cook in oven. Cool.

To Make

Soften vanilla icecream a little, blend in food colouring and add half chopped turkish delight. Work quickly so ice cream doesn't melt completely.  Place into moulds lined with plastic wrap or muslin. Return to freezer to harden.

Heat raspberries and jam in a small saucepan. Push through a sieve to remove seeds. Cool.

To Serve

Remove ice cream from freezer and upend onto plate. Decorate with raspberry sauce, remaining turkish delight and pastry shapes.

Variations - You could use any flavoured icecream in place of the coloured vanilla. I did it this way as I wanted the rose pink colour but with a vanilla taste.

Amounts will depend on how many you are serving.

TURKISH DELIGHT TRUFFLES (makes 10 truffles)

100 grams dark chocolate, chopped into bite size pieces
130 ml pure cream
75 grams turkish delight, chopped into small squares
cocoa powder and icing sugar for rolling truffles in.

Place cream into a small saucepan and heat.

Pour cream over chocolate and stir until it melts.

Cool and then stir in turkish delight.

Place in fridge and allow mixture to thicken.

Using a teaspoon scoop out small balls of mixture and drop into cocoa/icing sugar mix.

Using hands roll into a smooth ball and place in serving cases.

If not serving immediately, store in fridge. Roll in cocoa/icing sugar mix again before serving.

Adapted from Saha by Greg and Lucy Malouf

FLORENTINES WITH TURKISH DELIGHT

David Lebovitz is responsible for several major purchases I've made recently.  He mentioned Thermomix and I now have one, he mentioned the Ottolenghi cookbook and I now have one.  It is a beautiful book and this is the first recipe I've made from it. Because I'm reduced to typing with one hand this week I'll refer you to David's blog for the original  recipe. 

The addition of the turkish delight is an idea I found in another Greg and Lucy Malouf book. I added the turkish delight to the Florentines in the last minute of baking.

A couple of weekends ago, I attended the grand re-opening of Wine Connection in Pound Ridge, NY. Max Marinucci moved his store to a handsome, custom-built facility and it was an amazing tasting by any measure. There were about six Barolos available from producers that ran the modern-traditional axis, E. Pira, G. Mascarello, G. Conterno, and Sandrone among others. They also poured the 2004 Hudelot Noellat Richebourg (about $259; find this wine), and several current release Bordeaux. Then there was the amazing 1985 Leoville Las Cases (about $379; find this wine), whose aroma was so enticing with tannins were smooth as silk.

And the price for this tasting? Free.

In this tough economy, even seeking solace in a wine glass can still cost a lot. But there is one place where you can still taste fine wine for free: New York wine stores. Granted, you’re standing up and the pours are sometimes barely enough to cover the bottom of the glass, but they are a great opportunity for broadening your tasting experience–as well as talking with some interesting people who are usually doing the pouring.

While there are many silly (separate entrances for separate licenses) and annoying (not being able to to sell cheese in a wine shop nor wine in a food shop) aspects of New York wine retail laws, the free tasting is a definite boon for consumers. Stores can’t charge for tasting since that would be profiting from the sale of liquor on-premises, which requires a different license. Other states have different rules about in-store pourings and they are not always free, but are often a good value. (Sadly, one place where free tastings may someday be illegal is the little-known wine country called France.)

And the downturn in the economy means that some shops are eagerly pouring wines (or, technically, having the distributor reps pour the wines) to attract foot traffic. So check out your local retailers and see what’s on the calendar. Here’s my map of my favorite NYC wine shops.

Dulka is one of the most famous wine producing families in the town of Sremski Karlovci, near Novi Sad in Vojvodina. They produce wine since 1920 and have won a handful of awards at the Novi Sad agricultural fair throughout the years. Apart from producing wine, this familiy also produces bermet and brandies of highest qualities.

They have just recently started growing Cabernet Sauvignon, and 2005 is their second vintage. However, this wine is quite rich in both aroma and taste, much richer and deeper than other pure Cabernets around. The color is dark ruby red, the nose rich, so reminiscent of forests and the flavours are those of forest fruit and chocolate. It’s a good wine, can be enjoyed on it’s own.

Score: 8/10
Price: 540 RSD (?6.5)
Retailer: Rodi? MB, Airport City, Belgrade

Technorati Tags: Wine, Serbian Wine, Vojvodina, Sremski Karlovci, Novi Sad, Bermet

Perhaps I'm just getting too old, but I can't for the life of me really understand what San Francisco Wine Week is all about.

Here we are living in one of the greatest wine and food cities of the world. We're spoiled rotten when it comes to our wine and food. We expect, and regularly receive great local ingredients in our food, an incredible selection of wines from California and around the world, and completely take for granted the fact that we can bring a bottle of our favorite wine to any restaurant we like.

If there was ever a large city in America that might have a week long celebration of wine, San Francisco would certainly be at the top of the list. And here we are beginning just that sort of celebration, except....

It seems completely, and utterly lame.

As far as I can tell, San Francisco Wine Week is simply six nights of open bars in various venues around the city where you can taste as much wine as you want, no doubt to the soundtrack of thumping electronica.

Come on people. That was the best you could come up with?

Granted, this event is supposedly aimed at the young, urban, hip crowd of Millenials that make up the largest wine drinking population that America has ever seen. But I've got to believe that there's a better way to celebrate what the promoters rightly identified as one of the Bay Area's most defining cultures.

And just to make sure I've exercised my complete curmudgeonly rights, let me just say that the web site and all the marketing material I've seen are horribly unhelpful at getting any sense of what these nightly events will be like. For instance, Wednesday night is the "Sommelier Party" hosted by sommelier Mark Bright.

OK. So what does that mean? If you wanted to find out, say, the difference between that night and Tuesday night, which is the "Import Party" you would be shit out of luck, as they say. Nothing on the web site provides any indication of what is actually going on that night, or any other night, for that matter, other than "wine tastings." Hell, it's not even clear whether there will even be food at these things, except for "San Francisco restauratuers" being mentioned somewhere as some of the sponsors.

And if you want to know what's going to be happening at the ultimate end of week party, the Red Gala, you'll find yourself similarly screwed, except, of course for the dress code, which is supremely, unhelpfully described as "red attire encouraged but not required." So would that be red t-shirts or red ball gowns?

It's quite a shame that a city so steeped in wine and so populated with smart, talented hospitality folks couldn't come up with something better for the first Wine Week than this. As far as I can tell, we've got nothing educational, nothing uniquely Californian, and nothing really fun, except, perhaps if you're a young guy who knows a thing or two about wine and wants to go meet chicks that will be impressed with your knowledge. Sounds more like "party with alcoholics" than it does "celebrate wine culture."

Of course, that may just be the target audience for this whole debacle. The saving grace of which may be that the entire week's events cost a mere $75 bucks. Which means, no matter how bad the event ends up being, a motivated barfly will at least be able to drink their money's worth if they go every night. With only 44 wineries participating, you might also be able to get through every single one over the course of the week. In fairness, it must be noted that some of the wineries pouring at the event are quite good.

I'll leave it to the most adventurous of you readers to go check it out and look forward to happily being proved wrong. But I don't expect to be. San Francisco, you can do better than this.

Leelanau Cellars markets this unique spiced wine as Witches’ Brew around Halloween, but let me assure you that it is a great wine to have on hand throughout the winter. This wine has two labels, the Halloween one (Witches Brew) and the label for the rest of the year, simply named Leelanau Cellars Spiced Wine.

If you’re looking for something fun and unique to bring to a holiday party this year, this is your wine! This wine is best served heated! Simmer in a pot over low heat until it is warm (the temperature of a witches’ tongue, if you’re celebrating Halloween). This spiced wine should not be served with dinner, but rather as dessert, with some good, dark chocolate. I suppose it could also be good before dinner, while folks are still arriving to the party. It would make a great ice-breaker!

Witches Brew is obviously a sweet wine, with aromas of cinnamon and cloves. It has very different characteristics when heated vs. room temperature. Try both!

Rating: 9/10 — Truly unique!
Price: $5.99
Where can I get it? Many places in Michigan carry this wine, especially around the holidays. I found it at Meijer. You could always visit the Leelanau Cellars north of Traverse City to stock up!

• Lynfred Winery Seyval Blanc 2007, Southern Illinois
• Callaghan Vineyards 'Lisa's' 2006, Sonoita, Southeastern Arizona
• Galena Cellars 'Eric the Red' Marechal Foch 2006, Illinois
• Dos Cabezas Wineworks 'DC Red' Cabernet/Sangiovese/Grenache 2004, Cochise County, Southeastern Arizona
• Callaghan Vineyards 'Caitlin's' 2004, Sonoita, Southeastern Arizona
• Galena Cellars Frontenac 2006, Illinois