Monday, February 22, 2010

New Zealand Pinot



Hello Wine Lovers!





It has been a week since my last posting, Valentine's Day 2010... I can't believe how fast time keeps moving! The good news for us folks living in the snow belt, spring is just around the corner, hang in there! Wine always helps!





Speaking of wine, lets talk Pinot Noir! I wrote about the sister to today's entry a while back, Oyster Bay Sauvignon Blanc and what a great value it was... well this Pinot will blow you away! Oyster Bay Pinot Noir, New Zealand and at $9.99 a bottle you can't pick this up fast enough!





Lots of fruit on the nose, ripe cherries and plums in the mouth and fairly low acidity with just enough structure to make this wine a winner. It has been aged in both stainless steel tanks and oak barrels, both new and old French oak. This wine has a lot of structure and finesse considering it's price tag. As I'm quite sure most of you know, it is nearly impossible to find a decent Pinot worth drinking for under $20, but this little number will keep you coming back for more.



Cheers!
J

Monday, February 15, 2010

Valentine's Day!


Hello Wine Lovers!


Well it’s Valentine’s Day, the day for lovers, the day you tell your sweetie how much you love him or her, whatever the case may be. It’s the day to say “I love you” to say “How much you mean to me”. All of the romance caused me to think about the romance of wine. So that is what I’m writing about today.


The romance of wine… people have been romancing the opposite sex for centuries with wine. Traced all the way back to the Romans! What is it about the magic of the grape? All the care and love that goes into the vineyard, the painstaking energy of the grower to check each row of vines as they awake from their winter slumber to see the first buds appear. The worry of late frost that would kill the new buds, or too much rain, or one of the countless insects that could attack the vines and buds. Keeping the foliage cut just right to allow the sun to hit the grapes, but not too much to turn them into raisins. The early days to watch the sun rise to see which way it kisses the grapes, the afternoons spent watching the sun move across the sky to see how it hugs the vines. The countless hours spent tasting wine as it ages ever so elegantly, to determine what kind of oak to use French or American, toasted or natural, young or old. How long to age, when to bottle, do I blend or don’t I?


There is something about nature too,how it takes the water to nourish, the sun to flourish, the days to heat them up and the nights to cool them off and Mother Nature turns a little bud into a beautiful grape cluster, and then someone turns the grape clusters into nectar of the Gods! Then it arrives at your favorite shop or grocery store, you make a decision to purchase and home it goes!
How does the romance continue? Let’s talk! You take the time to cook a great meal and you want the wine to match perfectly… your thought of the match. You make your choice, cut the foil, screw in your cork screw into the cork, pull slowly and “pop” what a sound! You choose just the right glass, thin, stem, correct shape and then pour an ounce into the glass. You slowly swirl the wine, smell and then taste… how is this not romantic and sexy? The feel of the bottle in your hand, the feel of the glass in your hand, the nose of the wine, the taste, don’t you just feel the love? The flavors paired with food, the conversation with friends and loved ones, the gathering of friends, the universal language to break bread with! This is all so romantic!


Wine to share with your sweetie... what could possibly more fun?


The wine today is Hope Estate Chardonnay from Australia. Some dear friends called me up last week and asked me if I was interested in tasting a bargain wine possibly for my blog. After much arm twisting... I gave in! They arrived with this little Aussie number. At $5 a bottle this is crazy good! It has just a touch oak with fresh pineapple, melon, and peach touches with a crisp finish. This wine is a must buy!


Cheers!

J

Sunday, February 7, 2010

A Pair Worth Drinking


Hello Wine Lovers!


Today I will share a couple of crazy value wines one from Ital and one from France. I asked myself "Self, should I write about Italian and French wines in the same entry to my blog?" The answer is yes, so get over it Frenchies!

First the white, Tormaresca (Which means tower by the sea) Chardonnay from Puglia Italy. (The heel of the boot) It is an elegant wine with pear flavors, mineral nuances with enough acidity to go with many foods. This wine is $7.99 and is a complete steal!


The red I want to turn you on to is a nice Pinot Noir, Aigle Noir from Gerard Bertrand in the south of France. This wine shows light berries, slight mineral nuances with raspberry and just enough tannin to make it worthy of food! You need to hurry to your Wine Discount Center to buy this before it sells out, it is $5.99 a bottle and the first day it posted sold over 100 cases at one shop alone. Don't wait on this go buy it by the case!


My recipe for this entry is crazy good... Chile Crusted Lamb Chops! See below and enjoy!


Cheers!

J


Ingredients
Crust:
4 tablespoons (1/2 stick) unsalted butter
3 large shallots, minced (about 3/4 cup)
2 teaspoons chopped fresh thyme leaves
2 tablespoons ancho chile powder (see Cook's Note)
1 1/2 cups fresh bread crumbs
Salt and freshly ground black pepper
Lamb:
1 tablespoon olive oil
2 well-trimmed racks of lamb (each about 1 1/4 pounds)
4 teaspoons Dijon mustard
Directions
For the crust:
In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
For the lamb:
Preheat the oven to 400 degrees F.
In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.
*Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, latin specialty markets or online.
Cook's Note: Heat 1/2 cup beef broth (stock) with a little mint jelly and simmer several minutes, for an easy and tasty sauce to go with your lamb.