A Christmas Gift For Myself

                                       

  A Benziger Tribute 2006 - 08 vertical.

Happy Thanksgiving

What wine are you going to have with your Thanksgiving dinner this year?  We are starting the day with a glass of champagne.   

Fall Wine Arrivals

Knee deep in all the fall wine shipment arrivals, will provide new reviews soon.  Cheers!

2005 Louis Martini Monte Rosso Cabernet Sauvignon

I've had this wine cellared for a number of years and finally decided to open it up last night, and it definitely lived up to my expectations.
First off you notice the dark ruby hue of this wine, along with its well focused balance throughout.  On the palate, you find aromas of black cherries, an earthiness and spice, tobacco, and for me even a hint of new leather.  This wine was worth my patience before opening.    

Winemaker's notes:
93% Cabernet Sauvignon, 7% Petite Verdot.
Nestled in the majestic Mayacamas Mountain range nearly 1,000 feet above the Sonoma Valley, is a vineyard that has been producing award-winning Cabernet Sauvignon for three generations.  Owned by the Louis M. Martini winery since 1938, the Monte Rosso vineyard (named "Monte Rosso" or "Red Mountain" for its rich, red volcanic soils) is a steep and rugged mountain vineyard with a desirable western exposure that produces wines with a unique sense of terroir. (Ratings - WN 94, WE 92, WS 91, RP 91, price $80)

Papa's All Blacks

This wine was purchased from my wine purveyor in California on his recommendation, and WOW, it was spot on!  This father and son collaboration takes me down memory lane regarding my love of zinfandel and heirloom wine making.  Morgan Twain Peterson (Bedrock Vineyards) and his father, Joel Peterson (Ravenswood Vineyards) have teamed up to take me back to my first introduction of Zinfandel from Ravenswood.  I have included the review that sold me on this wine - thanks Perry.

2011 “Bedrock” Papa’s All Blacks Sonoma County Tradition Old Vine Red

This is a new label / wine made by Morgan and his father, Joel Peterson (Ravenswood) from excellent, sustainably farmed old vine vineyards the family has worked with for years and it harkens back to the era of their ancestors coming to California. This is the best historically authentic California red wine blend using grapes revered in the late 1880’s; Zinfandel, Petite Sirah, Carignane and Alicante Bouschet, not to mention up to 18 other lesser varities commonly field blended in the State’s oldest vineyards. Has aroma of sour cherry, blackberry compote, red currant, slate and allspice with a little citrus rind. The palate is powerful, rich and multi layered and primordial with focused, textured black fruits. Inspired by a Larkmead California Burgundy from the ‘30s. ($25.00 per bottle).

Fall Wine Shipments Begin To Arrive

Here we go, the Ridge Vineyard's fall shipment has arrived!  Featuring the 40th Vintage Ridge 2005 Geyserville library selection. 

Ratings: CG-95, ST-93

2007 Freemark Abbey Cabernet

Enjoyed this wonderful cabernet last night.  I will provide my thoughts on this wine later.

Saturday's Culinary Adventure - Pizzeria Lola

The Xerxes - sautéed spinach, sheep's mik feta, mozzarella, kalamata olives & almonds. FANTASTIC!  

Ridge 2009 Geyserville

The 2009 Ridge Geyserville is an exceptional wine.  A traditional field blend of 74% Zinfandel, 17% Carignane, 6% Petite Sirah, 2% Alicante Bouschet, and 1% Mourvedre.  A section of the Geyserville vineyard known as the "Old Patch" is more than 130 years old.  These old vines undoubtedly impart added depth and richness which younger vines cannot provide. 

The first thing you will notice is the wine's deep ruby color.  It provides sweet cherries, spice, minerals, with elegant tannins and a long finish.  I couldn't wait for another taste! 

Ratings: Robert Parker - 94

2010 Bedrock Compagni Portis Vineyard Heirloom White Wine

The 2010 Bedrock Compagni Portis Vineyard Heirloom White Wine is a field blend of Gewurztraminer, Riesling, Trosseau Gris, and what ever else that was planted from a dry-farmed vineyard dating back to 1954.  The wine was fermented in stainless steel and neutral oak barrels using native yeasts.  The wine maker (Morgan Twain Peterson) did not allow malolactic fermentation to take place, therefore allowing for the brightness of the fruit to dominate. 
I can't tell you how much we enjoyed this wine.  If I had to compare it to another California white it would be Conundrum, but that comparison falls far short.  This white had a hauntingly primitive feel, perhaps originating from the unknown varietals found in the vineyard and included in this wine. 

We paired this wine with a lovely Chilean Sea Bass purchased from our fishmonger.  With the bass, we served a thai chili beurre blanc sauce, sautéed asparagus, and garlic mashed potatoes.  Although not the healthiest of sauces, it was a perfect accompaniment - I have included the recipe below; simply add thai chili garlic paste to the sauce at the end, to taste (I used about 1 1/2 teaspoons).

Beurre Blanc Sauce

Ingredients

•   1 to 2 shallots, chopped fine

•   8 ounces white wine

•   2 ounces lemon juice

•   1 tablespoon heavy cream

•   12 tablespoons cold unsalted butter, cubed

•   Salt and white pepper, to taste

Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Wife Is Out Of Town, Lamb!

Ok, first of all the plate is a bit over the top, but what the heck I am on my own!  This is dinner,  two small lamb shoulder arm chops on the grill.  I used Penzey's lamb seasoning and Kosher salt, wow just amazing!  If you are looking for a place to purchase great spices, check out Penzey's at www.penzeys.com.

Enjoy!
Oh, I went with a cheap un-oaked Chardonnay box wine, hey its Monday!  

Pan Seared Halibut With A White Wine Caper Sauce

Tonight's fare featured pan seared halibut with a white wine caper sauce and roasted fingerling potatoes.  The wine accompanying  the meal was Chardonnay.

White Wine Caper Sauce Recipe:

• 1/2 cup white wine (I used Chardonnay)
• Juice from 2 lemons
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/4 cup rinsed capers
• 2 Tbsp chopped shallots
• 1 cup sliced grape tomatoes
• parsley for garnish
• salt and pepper to taste

In a sauce pan add the butter, olive oil, and shallots.  Sauté until the shallots are translucent.  Add in the wine, capers, lemon juice, and reduce the liquid by half.  Just prior to serving fold in the grape tomatoes.  Place the sauce on the fish, garnish with flat leaf parsley.

Fingerling Potato Recipe:

• Fingerling potatoes halved
• Herbes de Provence
• olive oil
• salt and pepper

Place the potatoes into a bowl. Coat the potatoes with the oil and add the  Herbes de Provence, salt, and pepper to taste.  Fold the ingredients together, place on a cookie sheet and bake at 350 degrees for approximately 30 minutes.  

Matanzas Creek 2006 Merlot

I found the 2006 Matanzas Creek Merlot to be rich with long lasting notes of blackberry, cherry, and spice flavors.  The oak was approachable and the tannins nicely complemented the wine.  I thought the wine did lack a bit of the complexity that I'd hoped for, otherwise it was a nice Merlot.  
Along with beautifully crafted wines, the lavender fields at Matanzas Creek winery are must see when you are in Sonoma County.

Costco Kirkland Brand Wines

While reading my latest issue of Wine Spectator, I noted that the Kirkland Signature Chateauneuf-du-Pape Cuvee de Nalys 2010 received a 91 rating.  At $20 it's a great bargain.  I purchase numerous quality name brand wines at a great price point, such as those from Wagner Family Wines, but I also enjoy the value priced Kirkland wines as well.  We have had a number of the Kirkland wines, such as the one shown here, and found them all to be very presentable. 

Trump's Orchard Apples!

I truly love this time of year when our little local farmer's garden is in full swing, and the first apples of the year are being harvested.  It's great when you can go into the orchard sales area and sample the apples before you purchase them, a real treat.  For our first apple purchase of the season we chose Zestar - a crisp sweet-tart apple...delicious! 

First Soup of the Late Summer

The only ingredient in this soup that is not from my garden or the local vegetable stand is the chicken!  Still cooking, will update you soon.

Joseph Family Vineyards - 2008 Cabernet Sauvignon

Joseph Family Vineyards is a family-owned and operated producer located in the southeast corner of the Alexander Valley.

The Joseph Family Vineyards 2008 Cabernet Sauvignon (980 cases produced) is made in the classic Bordeaux style.  The wine has a deep ruby color with  complex rich ripe fruit and notes of black cherry, cassis, and hints of tobacco.  The tannins blend in nicely providing a long and silky finish. 
The wine was a very nice find and when you taste it you may think it's one of Napa's high-end cabernets, until you see the price of $40!
I will definitely be back for more.  

Bedrock Wine Co. Fall Order

Well folks it's starting to get fun, the fall wine ordering season is heating up.  Just placed my Bedrock Wine Co. fall allocation order.  November can't come fast enough!

Tomatillo Salsa

If you like tomatillo salsa you will love this recipe, enjoy!

Ingredients

•   2 medium tomatoes, quartered

•   6 medium tomatillos (use 12 if they are very tiny)

•   1 small red onion, quartered 

•   2 garlic cloves, pressed or minced

•   3 jalapeno peppers (seeded, I like mine grilled)

•   2 limes, juice of

•   1/4-1/2 cup cilantro (Go fresh, nothing better!)

•   2 tablespoons ground cumin

•   1 pinch red pepper flakes (add more if more heat is desired)

•   1/2 teaspoon ground coriander

•   2 teaspoon Tabasco chipotle pepper sauce (more for a hotter salsa)

•   sea salt (to personal taste)

•   fresh ground pepper (to personal taste)

Directions

Combine the above ingredients into a food processor. Pulse until desired consistency is reached. 

You Know Fall Is Fast Approaching When......

I just placed my 2012 summer pre-release offering for the last of Carlisle Vineyard's 2010 wines.  They plan to ship in early November, hurry up and wait.

A Winery Revisited

Recently we had the opportunity to visit and tour J Vineyards winery near Healdsburg, California.  As you can see from the photograph, the winery is beautiful. What I found most interesting was the automated champagne riddling process.  Each of the riddling containers holds 1008 bottles of champagne.  The process used to be done by hand, with a person having to turn each bottle periodically throughout the process.  

Last night we re-visited J Vineyards by opening a bottle of their 2009 Russian River Valley Chardonnay.  I found the wine to have a lush mouth feel with a lovely finish.  I have provided the winemaker's tasting notes below.

TASTING NOTES:

The 2009 J Vineyards Russian River Valley Chardonnay is a combination of old world minimalism and new world verve. Notes of Meyer lemon, peach, vanilla, toasted almond, and honey delight the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long, luxurious finish exhibits hints of caramel, nutmeg, and cinnamon.

Our Take On Quadrucci Con Pollo

Below you have our attempt at recreating Broders' Pasta Bar  quadrucci con pollo recipe.

Served with a  2010 Dolcetto di Dogliani Doc San Luigi  
Ingredients:
1 lb pasta (I used Cavatappi)
4 Garlic cloves, minced
¼ C of fresh basil, chopped
2 C of  greens (I used a blend of escarole, lettuce,radicchio and endive) 
10-15 grape tomatoes, halved
½ C Cream
1 C Chicken broth
¼ C Dry white wine
5 T Balsamic vinegar
1 T Corn starch
asparagus, cut into 2” pieces
2 chicken breasts, cut into 1” strips
3 oz of prosciutto
3 oz of Mascarpone cheese
Parmesan cheese, shaved

Directions: Brown the chicken in olive oil, about 5 minutes Add the garlic and sauté for 30 seconds Add the broth, vinegar, wine, and ½ of the basil.  Simmer for 5 minutes (cook the chicken). Meanwhile, steam the asparagus. Add cream and slowly whisk in the corn starch. Add the asparagus, greens, prosciutto, mascarpone cheese,  tomatoes and remaining basil. Toss immediately with al dente pasta.  Add parmesan and freshly ground pepper to taste.

81 Degrees at 9PM...... Rose!

The perfect wine for the summer heat.  A bottle of 2011 Valley of the Moon Rosato Di Sangiovese.  As you can see, the wine has a wonderful pink hue with hints of pomegranate and flavors of strawberry and melon on the finish.  An inexpensive wine at $14 for a Sunday evening.

It's Open!

Happy days, the local produce stand is open for business!

  Corn on the cob for dinner tomorrow night with rosemary grilled lamb chops.

Heirloom Tomato Salad

When the temperature approaches the century mark, its hard to find something that sounds appetizing.  
I have a dish that can beat summer's heat, Heirloom tomato salad.
Ingredients:
2          Heirloom tomatos, quartered
1          cold hard boiled egg, also quartered
1/2       shallot, coarsely chopped
1tsp     lemon zest
3          basil leaves, coarsely chopped
            sea salt, to taste
            light creamy balsamic vinaigrette(I prefer Girard's) 

Bacon Jam Recipe, Yup Bacon Jam

I plan to have this along side grilled asparagus and sirloin steaks.  Now all I have to do is pair a wine with this meal, yikes!

Here's My Take at Bacon Jam

makes approximately 2 cups

Ingredients:

1 lb bacon
1 medium Vidalia onion, diced
3 to 4 cloves of garlic, diced
1/2 cup brown sugar, packed (I use Splenda brown sugar, calorie thing)
1 airline size bottle of Markers Mark Kentucky Straight Bourbon Whisky
3 Tbsp of Balsamic Glaze of Modena

Directions:

Cut bacon the short way, into 1/4  inch pieces.  Place the cut bacon slices into a large pan, cook bacon until nicely brown and crisp at the edges. Drain off grease, reserving 1 tablespoon; remove cooked bacon to paper towel-lined plate to cool.  
Turn the heat to medium low. Place 1 tablespoon of reserved bacon fat into the pan, add onions and garlic, and cook until onions are translucent. Add balsamic glaze, brown sugar, and bourbon. Bring to a boil to cook off the alcohol.  Add cooked chopped bacon.  Salt and pepper to taste.Simmer for approximately 1 1/2 hours, stirring frequently

Cooking Complete:

Place the cooked bacon mixture into a food processor, and pulse the mixture until the consistency of chunky jam.  It can get a bit sticky and thick, so you can add water to achieve the desired consistency.
Refrigerate after use.  Remember to serve warm, 15 to 20 seconds in the microwave should do the trick.
Enjoy on burgers, steaks, even quality beef hotdogs!  

Blue Water Seafood Market and Grill - Chioppino Soup Recipe

If you love fish tacos, fish sandwiches, and seafood soups and salads, then Blue Water Seafood Market and Grill in San Diego is a must stop. Below is a recipe I found online from a soul who kept watching an episode of Diners, Drive-ins, and Dives featuring Blue Water until he had all the ingredients of their Chioppino soup.  Thanks to him, you can now enjoy this wonderful soup at home. 

Ingredients

• 3 tbsp of olive oil
• 1 large yellow onion, chopped
• 1 large fennel bulb, sliced
• 4 stalks of celery, chopped
• 2 carrots, chopped
• 2 zucchinis, chopped
• 2 leeks, sliced
• 1/4 cup of tomato paste
• 1 (28 ounce) can of diced tomatoes in juice
• 4 large garlic cloves, chopped
• 1 tsp of black pepper
• 1 tsp of dried crushed red pepper flakes
• 1 tbsp of worcestershire sauce
• 2 tbsp of salt
• 1 bay leaf
• 4 cups of fish stock
• 1 cup of claim juice
• 1 1/2 cups of dry white wine
• 1 pound of salmon, cubed
• 1 pound of mahi-mahi, cubed
• 1 pound of ahi tuna, cubed
• 1 pound of large scallops
• 1 pound of shrimp

Instructions

1. In a large pot, heat up olive oil over medium heat. Add onion and cook until soft. Add garlic and cook just for a few minutes.
2. Add fennel, celery, carrots, zucchini, leeks, tomato paste, diced tomatoes, black pepper, red pepper, Worcestershire, salt, bay leaf, fish stock, clam juice, and white wine.
3. Stir and bring mixture to a boil, then lower heat and simmer for 15-20 minutes, or until vegetables get soft.
4. Add all seafood and cook for another 2-3 minutes. Be careful not to let fish overcook.
5. Serve over cilantro rice