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

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

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.

Italian and Spanish Mix

Hello Wine Lovers!

I thought I would talk today about ordering wine from a restaurant menu. In a previous post I wrote about how to buy wine from your favorite wine merchant and after a recent visit to a restaurant I feel this may be helpful to some of you.

First and foremost, do not be intimidated by the wine list, server, bartender, or sommelier...they are all there to assist you with your selection! Secondly, don't be intimidated and ask plenty of questions. Last but not least, know what you want to spend and remember what you have been drinking lately at home or elsewhere. This will help them guide you down the path of your tastes and expectations.

I always recommend you widen your horizons when dining out, not only with your wine selections but with your food selections as well. Try something different, trust me, it will be fun!

Tell the person who is taking care of you a few different wines that you enjoy, a range of what you want to spend and ask him/her for their recommendations or favorites.

You may want to ask them what specials the restaurant is featuring.Theses wines are usually a good value and are very approachable. Another one of my favorites is to ask them for the hidden jewel on the list. The wine that is under priced and drinking really well. Ask them for a wine that sells for $30 but drinks like it is $50 or $60, this is always a nice challenge for the person taking care of you!

When you make your selection and the bottle is presented to you be sure it is what your agreed upon. Look at the year, producer and area it is from. After you give your nod of approval you will be presented the cork, DON'T SMELL IT! Place it on the table. You will then be poured a small amount in your glass. DON'T TASTE IT! Swirl and smell, as long as it smells vibrant and not overly "musty" give your nod of approval. After wine has been poured for everyone, sit back and take your first sip and enjoy. If for some reason you do not like the wine, return it and order something different. (The restaurant will pour it off as a "by the glass" or special... don't feel bad it is your money, your fun, your tastes)

Remember the staff is there to help you with your selections and their education on what they are selling and what is value driven and what is really appealing... take advantage of this! Have fun and experiment but most of all enjoy wine with food!

Whew! Too wordy! Sorry about that! Now the wines for today. I chose an Italian White Blend, Casamatta Bianco Toscana. This little number is a blend of 50% Chardonnay, 40% Sauvignon Blanc and 10% Trebbiano. A lush, fruit forward wine with grapefruit and tropical fruit flavors with slight minerals on the finish. A great food wine for fish, light pastas and chicken. $6.99 a bottle will have you laughing as you sip!

My red for today is a Spanish 100% Garnacha, Monte Oton. This wine is beautiful with plenty of fruit nuances from blackberry, plum and raspberry flavors. It is rich with texture from the volcanic soil it grows in on the slopes of an extinct volcano in rugged Spain. This will set you back a whole $6.99 also! (It just kills me...)

Grenache (pronounced gren-ash) (in Spanish, Garnacha) is one of the most widely planted red wine grape varietals in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain and the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results.

Cheers!

J

A Pair of Winners

Hello Wine Lovers!

I got to thinking last week (which is scary) that not only should I write about wines for you to enjoy but why not add some of my favorite food recipes too! So... this is my first entry with a recipe as well. I hope you enjoy!

To me food is not a means to live, but I live to eat good food! Some think it is difficult to eat well, or too difficult to follow a recipe out of Gourmet or some other food magazine or coffee table cook book. I say if you can read you can cook! It takes focus and the ability to follow steps and procedures. In most cases I find that people who say they cannot cook allow too many distractions during their time in the kitchen.

First the wine! I am talking about two today, LaVieille Ferme White and Penfolds Koonunga Hill Shiraz-Cabernet Blend. Both are around $6.99 a bottle, once again I am blown away on how anyone can get wine to the store for that money$$

LaVieille Ferme is a Rhone Valley wine grown in the Luberon Mountains. It is made up of Grenache Blanc, Bourboulenc, Ugni Blanc and Roussanne grapes from the acclaimed Chateau de Beaucastel family of France who have a great reputation. This wine matches well with the recipe as well. Light, fruit forward with tropical fruit flavors with minerals and enough acid to handle food.

Penfolds Koonunga Hill Shiraz Cabernet from South Australia is from one of the most prominent producers of Australia. For this money it is juicy with dark fruit, spice and chocolate wit just enough oak to keep it interesting.

SALMON in LEMON BRODETTO with PEA PUREE

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Have Fun!

Cheers!

J

New Zealand Winner

Hello Wine Lovers!

Today I am offering you for your selection a nice, food friendly, easy drinking Sauvignon Blanc from New Zealand, Oyster Bay. At around $6.99 a bottle, you can't go wrong, even if you don't like it... at that price give it to your neighbor!

Pale straw green in colour, zesty and aromatic with lots of lively, penetrating fruit characters.

Tropical fruits with grapefruit and a typical New Zealand Sauvignon Blanc nose, slightly grassy but not too much where you think you just cut your grass in the spring!

Lets talk a little bit about New Zealand wines.

The first appearance of wine in New Zealand was during colonial times. However the production of wine really didn't take off because of a number of factors including that wine was not really economical to produce as compared to dairy products and meat. New Zealand took wine making seriously during the latter half of the 1960s. Wine was seen as the only way to save New Zealand's dwindling economy so all prohibitions were lifted and wine production started at full steam.
Marlborough was later identified by many wine making families of the time and wine production including fruit growing began to center around Marlborough.
New Zealand is a country of contrasts with dense, native forest, snow-capped mountains and spectacular coastline. With wine growing regions covering the length of 1000 miles, grapes are grown in a vast range of climates and soil types, producing a diverse array of styles. The northern hemisphere equivalent would run from Bordeaux down to southern Spain.
New Zealand's climate has a strong influence on the country's predominantly coastal vineyards. The vines are warmed by strong, clear sunlight during the day and cooled at night by sea breezes, much like the Sonoma Coast in California.The long, slow ripening period helps to retain the vibrant varietal flavours that make New Zealand wine so distinctive.

In my humble opinion, any Sauvignon Blanc you see at the wine shop from New Zealand is usually worth pouring in your favorite glass and taking a sip!

Until next time...

Cheers!

J

Spanish Tempranillo

Hello Wine Lovers!

Today we are talking about a wine that will knock you over! This little number is 100% Tempranillo, The Venta Morales Tempranillo 2008 is completely tank-fermented, and is a juicy, vibrant red that really delivers, demonstrating loads of black cherry, raspberry and herbs on the finish. It is from the La Mancha region in Spain and is a whopping $4.99 a bottle! Are you kidding me? How do they get a bottle of wine to market for that money? Crazy! You won't be disappointed... and if by chance you are, dump it in your windshield wiper fluid tank!

Lets talk a little about this grape.

Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape". The name is derived from the Spanish word temprano, which means "early", a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in color usually with aromas and flavors of berries, plum, tobacco, vanilla, leather and dried herbs.

Tempranillo is currently enjoying a surge in wine production worldwide. This surge began partly as a result of the efforts of a 'new wave' of Spanish growers who showed that it was possible to produce wines of great character and quality in areas outside of the Rioja region. You will find producers in California growing the varietal as well as Chile, South Africa, Argentina and even Canada!

Cheers!

J