Submitted by Wine Reviews from the Wine School
Just a quick post about last night’s Cru Club dinner at Marigold Kitchen. Great group of people showed up (as always), and we not only drank a number of exceptional wines, but enjoyed them alongside some great dishes. Wine highlights included the Olivier Leflaive 2006 Chassagne-Montrachet, Duhart-Milon 2000, Vernay Condrieu 2007, Shinn Estate 2007 Bordeaux-style blend, and a 2007 St. Laurent. The best pairing of the night, though, had to have been the Graham’s 40-Year-Old Port with the chocolate terrine. I’m ruined for dessert for the next several days, at least. Anything else will seem somehow unfair to my tastebuds.
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Submitted by Chef Tom Cooks !
24 baby artichokes
1 lemon
3/4 lb fresh cooked crabmeat
1/4 cup whipping cream
1/4 cup green peppers, finely chopped
2 Tbs minced green onion
3 Tbs minced shallot
2 Tbs white wine
salt and fresh ground pepper, to taste
Worcestershire sauce, to taste
minced fresh parsley, for garnish
lemon wedges, for accompaniment
Pull off dark green outer leaves of artichokes until you reach the pale green “heart.” Cut 1/2-inch off top and trim stem end down to the pale green part. Rub artichoke hearts well with lemon and cook in boiling salted water until tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly.
In a bowl combine crabmeat, cream, green pepper, green onion, and mustard. In a small skillet over moderate heat, heat butter and oil. Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook until mixture is reduced to a glaze. Cool slightly and add to crab mixture. Season with salt, pepper, and Worcestershire sauce.
Stuff artichoke hearts with crab mixture. Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. At serving time, garnish hearts with minced parsley and serve with lemon wedges.
Serves: 12
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Submitted by Barry’s Wine Notes & Memories
I’d been craving for a Indian curry for a few days now……so..after playing soccer on Sunday(humid weather but we won 7-5)..I collected some food from the restaurant…and, on returning from my Radio Show..we sat outside in the garden. The Madras curry was delicious and not too hot so as to make it unmatchable with a wine. I’ve just purchased a few Grüner Veltliner..and decided on this mid-range example.
Loimer Grüner Veltliner ‘Terrassen’ 2007
Kamptal, Austria
Voted by Falstaff as best wine in it’s class in this super vintage and one can see why. Reserved nose..trace of the smok
y character…improved with airing…crunchy spices on the palate….white pepper….fresh..clear fruit…the acidity at the back..leaving the rest to impress you…tight minerals…this goes down SO easily…like sandpapered velvet. Hard to leave alone on a warm summer’s evening….even the Madras had to accept defeat.
Points 16.75
Here we go again….memories…back in the 60’s..an evening out in the pub was followed by a visit to any of the many Indian restaurants…the intention being..the curry would help you recover from the excess beer. Over a period of time you got used to the Madras curry and didn’t have to gulp water (or beer if you hadn’t had enough already). I applied for a job and had to go to London. I didn’t get the one I wanted….but was offered another in Bristol…which changed my life…one small decision. Anyway…after the interview…I wandered the streets and found an Indian restaurant with a large milk machine by the entrance. I was met by a smiling waiter..and after leading me to my table..he presented me with the menu. I was feeling good…and when he returned I decided (for the first time ever) to order a ‘Vindaloo’..which is the next step up from Madras. ‘Beef Vindaloo please’…his eyes widened..’Oh No No No sir…NO’….I tried again ‘ A Beef Vindaloo please’ …and the same reaction….OK Barry..you are 21..you have a new job.. you will be leaving home…you decide and insist…so I did. He left shaking his head. I was day-dreaming about the future…and after 20 minutes..he returned with a dark red fiery plate. Was there a scowl as he placed it in front of me? He left before I could order some water. I checked to see where he was…..and saw he was standing near the kitchen…his eyes fixed on me. Not to be defeated….I plunged my fork into the ‘heatwave’ and propelled it into my mouth. Hmmm…meat is tender…very nice..what is all the fuss about…YIKES…oh no..this is hot…very hot..where is that water I should have ordered…can’t speak..so can’t call him…think Barry..think. The milk machine..carton milk…quick as I could I headed for the door…searching my pocket for the correct amount…I forced the coin into my ’saviour’…there was a cluck-cluck-cluck and the milk appeared. I tore open the carton..and my head looking to the stars..I gulped and gulped and gulped……ahhh…saved…and as I finally decided I could take a normal breath..I saw..out of the corner of my eye..the head of the waiter nodding his head up and down..as if to say….. ‘I Warned You’.
I managed to finish the meal..with some ordered water.
Most Indians drink Whiskey with their strong curries..which sounds like pouring petrol on a burning fire….
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Submitted by Barry’s Wine Notes & Memories
How about this for a trip..Spain..through Germany to Austria(Hungary)..all in the space of 3 days….all about the same price..under the € 20,– mark……
Muga Reserva 2005
Rioja, Spain
A traditional Bodega..it said on the merchant’s list…and I remember lovely ‘typical’ examples in the 70’s…enticing with vanilla and cream..and soft gentle tannins. I wouldn’t say this is the same style…it is more in between the young and old method. Wild dark berries hit the nostrils..dark chocolate..concentrated fruit..medium tannins which pop their heads up to tell you this will age…quite complex.
Points 16.5 Price: € 17,–
Some pasta with fresh ‘Pfifferling’..and fried Quails….
Seeger Cuveé AnnA 2006
Baden, Germany
The Seeger property is in the town of Leimen…probably more famous as the birthplace of Boris Becker (love the story about him buying a new house near Wimbledon….it has 3 bedrooms & 20 broom closets!!!). Seeger wins prizes for his top Pinot Noir ‘S..’R'… & ‘RR’…they are costly…but I must try them soon. This is much more approachable moneywise..€ 18,–.
A cuveé of Spätburgunder, Lemberger(Blaufränkisch and Schwarzriesling(Pinot Meunier). Named after his Grannie..Anna..An intense very clear colour…closed at first..cool & reserved..but opened with airing…the soft Pinot is hugged by the earthy Lemberger…no idea what the Meunier is doing…maybe they give out the smoky aroma..but it works wonderfully well. A big bowl of juicy fruits tingle the tongue….a serious wine but very quaffable..can be enjoyed now..but the bouquet needs a few years……I must try the Pinot Noirs.
Points 17.25 Price: € 19,–
Uwe Schiefer Blaufränkisch ‘Pala’ 2007
Südburgenland, Austria
Strangely..on the day I had this..I had done some business in Hungary. Checking the label…the grapes were grown in Hungary but bottled in Austria
Am I influenced by my eyes when drinking?….this has a blue tint…medium thick berry aromas…peppery & spicy..like a Hungarian Goulasch…but with a back layer of soft fruit…fresh & open…needs food to show it’s best side..good value…
Points 16.5 Price. € 17,–
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Submitted by Chef Tom Cooks !
1 tablespoon extra-virgin Olive oil
12 cloves garlic; minced
2 10-oz. bags fresh spinach, washed and coarsely chopped
1 tablespoon McCormick Garden Herb Blend
In large nonstick skillet, heat oil over medium heat. Add garlic; saute for 1 minute. Increase heat to medium-high, and add spinach (if skillet is too small, add spinach in two batches, cooking down first batch before adding more.) Sprinkle vegetables with the herb blend; saute until spinach wilts. Add a sprinkling of water to skillet if needed.
Serves: 6
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Submitted by The Cheap Gourmet
When you join the Betty Crocker Community you will receive new and delicious summer recipes, along with the Betty Crocker newsletter, money-saving coupons for Betty Crocker products, and access to the recipe collection box where you can easily store and access your favorite recipes. Talk about making life easier!
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The Betty Crocker Community allows members to interact with other passionate foodies to share recipes, tips, tricks and obtain or offer advice. Members can upload photos, submit recipes, obtain “how-to” advice and enter recipe contests.
I must admit… the Better Crocker Community is somewhat addicting. My brain is in overload thinking about all the delightful summer recipes I can make. Considering I live in Florida, it’s practically summer year-round, so we really enjoy eating light on a regular basis.
This is an excellent opportunity to save time and money in the kitchen as well as meet new friends and share ideas. Best of all, it doesn’t cost one single penny to join. Take advantage of this offer by clicking on the banner below. I look forward to seeing you in the forums!
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Submitted by Chef Tom Cooks !
I’m not sure what it is, but I just can not get enough zucchini. I love it! Last night I made this simple casserole using ingredients I had on hand in my kitchen. I hope you enjoy.
2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese
In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.
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Submitted by Barry’s Wine Notes & Memories
A weekend with a Spanish theme….Saturday..after a visit to the River Rhein..we stopped over at a Spanish Tapas Restaurant..’El Sur‘. We hadn’t booked…there was an offer of Shrimps..all you could eat..so inside was full..as was the garden area…we eventually found a table…sat down..and noticed it was cooler when you sit..and the sun had gone down at 7.30. We covered up as best we could with our available clothing and ordered a cold plate of Tapas…I wanted to try a glass of the Rioja..but it was sold out..so the waiter recommended…
Mas Donis Celler de Capcanes 2006,
Monsant, Spain.
A cuvée from mainly Garnacha and a small amount of Syrah..spends a small period of 3 months in French & U.S. Barrels. Quite full in colour..fresh..fruity style some raspberries….dark cherry..and an earthy peppery touch…reserved tannins and acidity…good finish. The 0,2 glass was ordered twice more during the evening……
Points 16
As the place was buzzing..we ordered our main courses….and moved inside around 9.30…and the meals reached us around 9.45. At least we were warmer by now..and we left around 11.00. I suffered at night…eating so late..and a hefty lamb course swimming in oil was no help. A good place to visit..but plan it better next time!
Sunday evening..I had managed to recover..and we had the last of this year’s white Asparagus. Time to delve into that mixed case of Spanish wines.
Remirez de Ganuza Blanco
‘Erre Punto’ 2007
Rioja, Spain
60% Viura & 40% Malvasia..13.5% Alcohol…..5 months in new & old barrels..green yellow colour…clean aroma..perfect light oaky smell…this just caressed the barrels…yippee…some melons and peaches..and roses..the acidity bounces back and fro..this is a lively wine..a serious wine for warm summer evenings..lying nicely on the palate..if only all white Rioja was like this….bravo.
Points 16.25
The ‘late meal’ reminded me of a visit to Almeria a few years ago…where I found a restaurant the locals did not know about. I had a snack on the main boulevard at 7pm..as the restaurant(as is normal in Spain) did not open until 9pm. Once in the restaurant I was invited into the wine cellar to choose wine..the starter(large) arrived at 10pm..and the main course at 11pm. I said to my business partners at the table..I need to eat earlier normally..they answered ‘ah, but you are in Spain now’..to which I replied..’Yes..I know that..but my stomach doesn’t'!!
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Submitted by The Cheap Gourmet
The following Balsamic Glazed Chicken over a Bed of Long Grain and Wild Rice is a quick and easy recipe that bursts with flavor and leaves you feeling full and satisfied. It is light enough for a summer dinner, yet hardy enough for a cold winter night.
The balsamic glazed chicken over a bed of long grain and wild rice recipe was developed during our “clean out the pantry” week. I really enjoy engaging in clean out the pantry week because it forces me to be creative and helps reduce our food inventory.
I’m dangerous when it comes to grocery shopping. I’m worse than a shopaholic at the mall. I take advantage of buy one get one free specials and proudly present my fistful of coupons. But, I have a tendency to go overboard in my attempt to save a buck. My spending sprees eventually end up in excessive inventory that gets shoved to the back of the pantry.
Chicken is perhaps one of the easiest meats to cook with because it is so versatile. Did you ever watch, Forrest Gump? If so, you will remember the long list of shrimp ideas that Bubba rattled off. I’m the Bubba of chicken. I can come up with a thousand ways to prepare it.
I hope you enjoy the following recipe and encourage you to take part in your own clean out the pantry week. You might be surprised by the wonderful concoctions you can come up with! If nothing else, you can save yourself some big bucks by not grocery shopping for a week. And, if your meal sucks, you can afford to go out to dinner 
BALSAMIC GLAZED CHICKEN OVER A BED OF LONG GRAIN AND WILD RICE
Serves 2
Prep Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS:
1 box Uncle Ben’s Long Grain and Wild Rice
2 4-ounce boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 Vidalia Onion, chopped
1/2 Green Bell Pepper, seeded and chopped
2 Tablespoons Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 teaspoon Mrs. Dash Original Seasoning Blend
1/2 teaspoon Goya Adobo seasoning
Freshly ground black pepper, to taste
DIRECTIONS:
- Prepare Uncle Ben’s rice as per package directions.
- Rinse chicken and pat dry with paper towel. Cut into 1-inch cubes.
- Rinse and dry vegetables. Using a clean cutting board and knife, chop vegetables into bite-size pieces.
- Mix Mrs. Dash, Adobo, and black pepper and sprinkle over chicken.
- Add olive oil to a 12-inch skillet. Heat oil over medium heat for 2 minutes.
- Carefully add chicken to skillet; making sure pieces do not overlap. Cook for 3 to 4 minutes and turn.
- Add chopped vegetables to chicken.
- Cook for 3 to 4 minutes, or until chicken is done and vegetables are crisp-tender.
- Reduce heat to low. Pour in balsamic vinegar and gently mix until chicken and veggies are coated.
- Simmer, uncovered for 5 minutes.
- Place rice on plates and top with chicken and vegetable mixture. Serve immediately.
I encourage you to click on the hyperlinks in the ingredients list. Each website offers a wealth of cooking tips and yummy recipes. Vidalia Onion is currently hosting “Sweet Times” cooking contest. Grand prize is $1,000 cash!
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Check ‘em out. You’ll love it!
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Submitted by Chef Tom Cooks !
I’m not sure what it is, but I just can not get enough zucchini. I love it! Last night I made this simple casserole using ingredients I had on hand in my kitchen. I hope you enjoy.
2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese
In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.
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Submitted by Chef Tom Cooks !
large/thick cut of your favorite beef steak
2 large red onions
1/2 cup fresh rosemary
1/2 cup fresh mint leaves
1/2 cup bourbon
1 tablespoon salt
3/4 cup to 1 cup balsamic vinegar
2 cups tomato juice
6 to 12 garlic cloves
1/2 cup soy sauce
1. Combine all of the ingredients except for the steak for the marinade in a food processor fitted with the metal blade.
2. Place the steak in a glass, ceramic, or plastic pan and pour the marinade over it. let sit for 2 hours at room temperature or up to 3 days refrigerated.
3. To grill, have the coals hot and set them on each side of a kettle-type barbecue. For a smokier flavor, add several handfuls of soaked smoke chips to the hot coals. Place the meat on the grill and cover with the lid. Grill for about 30 minutes or until a meat thermometer inserted into the center reaches 120 degrees F for rare or 130 degrees F for medium.
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Submitted by Chef Tom Cooks !
1 1/2 lb large shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup mixed herbs (basil, tarragon,oregano)
1 clove garlic,minced
1/2 teaspoon shallots,minced
3 tablespoons extra virgin olive oil
Preheat the grill. Sprinkle shrimp with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.
Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2-3 minutes or until pink on each side.
Makes 6 servings
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Submitted by The Cheap Gourmet
Today is the one week anniversary of me falling down the stairs and breaking my right foot. At first, I thought it was a nasty sprain, but as the day wore on and my foot began to swell up to the size of Texas, my husband insisted I needed medical attention. Six hours after the incident, I was sitting in the ER feeling like an idiot.
Due to my injury, I haven’t done much cooking this week so I don’t have any new concoctions to share with you. However, I have had plenty of time to sit in my favorite recliner and surf the Web for cheap gourmet deals. I am happy to report I found quite a few that I will be posting throughout the upcoming week.
The first deal of the week is an
unbeatable offer from
Boca Java Coffee. Boca Java is by far one of my favorite brews. Their corporate headquarters are located in Deerfield Beach, Florida. Since I am a Floridian, I like to support local businesses. But, I’d buy Boca Java even if they weren’t located in my home state because their coffee is so darn tasty.
What I love about Boca Java is the fact they roast your coffee to order and ship it the next day. You can rest assured knowing your beans are fresh and haven’t been sitting on the grocery shelf for God only knows how long. There’s nothing worse than stale coffee. Yuck!
Boca Java is currently running a smokin’ deal that is hard to resist. For a limited time, you can receive four (4) half-pound bags of coffee for only $9.95 and that includes shipping! That equates to a mere $4.97 per pound of premium, fresh roasted coffee delivered to your doorstep. Considering I can’t drive since I broke my right foot, home delivery is the perfect solution for me
Boca Java offers an extensive range of coffee choices. You can choose from light, medium or dark roasts; flavored coffees; and whole beans or ground. A few of my favorites include: Brew of Bravery, Coastal Costa Rica, Cool Breeze Colombian, Guatemalan Adventure, Palm Beach Passion and Sumatran Sunset.
If coffee isn’t your thing, Boca Java offers a wonderful selection of teas, chai and cocoa. Teas are available as loose leaf or tea bags. Chai and cocoa are powdered mixes and include Wild Raspberry Chai, Spiced Chai Latte, Tahitian Vanilla Chai, Double Dark Chocolate Cocoa, Caramel Praline Cocoa and my personal favorite, Chocolate Hazelnut Mocha - Yum!
Last, but not least, Boca Java offers a fabulous line of food products including mixes and sauces, snacks, baked goods and candy. You MUST try their Bali’s Best Iced Tea Candy. Infused with real tea extract, this delectable treat is 100% natural and contains zero trans fat. Best of all, it costs less than a dime per piece. Now that’s a bargain!
Take advantage of this exceptional offer on extraordinary coffee today by clicking on the banner below. You will be taken directly to Boca Java Coffee website where you can chose your selections. Let me know when your order arrives so we can enjoy a “virtual cup of Joe” together!
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Submitted by Chef Tom Cooks !
Add a little kick to your everyday ketchup with this simple recipe.
1 cup ketchup
2-3 tablespoons canned chipotle in adobo, pureed
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Whisk together ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to blend together. Store for up to one week in the refrigerator.
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Submitted by Barry’s Wine Notes & Memories
Our regular meeting at the local Bistro…I had to try some of the newer additions to the cellar….the usual ‘mob’ was with me…
Kuhn Sauvignon Blanc Mandelpfad trocken 2008
Pfalz, Germany
I had the
2007 in March..any was very impressed…but no more available….so when this 2008 came onto the market I snapped up 3 bottles. Open and sniffed…and the SB is very dominant…but with airing and an octopus salad as partner..it lost the extreme smell and showed spices, a good weight…trace of the melons…thinking back..the 2007 was opened well in advance..and was a great vintage..so I should not be too critical and try this again in 2-3 months with maybe a decant (don’t hold me to the decant….it all seems hard work with white wine..and is a devil to keep cool)
Points 16.5
R & C Schneider Spätburgunder 2006′ Parzelle Schönenberg’
Baden, Germany
Ah…regulars will know I have tried the 2005 a few times at ‘Rebstock’ in Waldulm….and had heard that the 2006 was better!!!! Tried to find some…nada…but as it is with us vino-nuts..the wine gods look down on us…and reward us for good choices…I was checking a wine-list on the net…finding nothing that really appealed…and there in the middle..was this wine. I went mad..and ordered 6 bottles..and this evening wanted to share it with Volker & Robert. So..how was it…well firstly…I had decided we would try this..then the Rioja…which was the correct order….but as you will read…we should have maybe finished this bottle first…ah..hindsight..that’s not to say this was not very good…and could well attain the heights of the 2005…certainly tighter and reined in…lovely strawberry fruit..and soft tannin coating..more ’serious’ than the voluptuous ‘05..so I am not worried that the other 5 are down below.
Points 17.25…but let’s try this again..on it’s own-some..
Óscar Tobía Reserva 2004
Rioja, Spain
…and so to the Spanish Sinner…that left us in awe….opened and smelled…man..this is good..intense minerals…sour cherries and plums…a trace of the oak…the worry I had that this was gonna be a ‘Blockbuster Fruit Monster’ (14%) was foundless..a wonderful easy feeling on the palate..fills the mouth..roasted tones…this is 90% Tempranillo and 10% Otras and spends 21 months in French and Hungarian oak…but no worries about soft sweet woodiness..this is ‘new Spain’..we kept oohing and ahhing..and comparing it to Roda and the likes…wonderful texture and a long finish….which I had better do now.
Points 18….without reservation.
and the price…€ 23,–!!!!!
The evening finished with some cigars and banter….ain’t life good?
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Submitted by Wine Reviews from the Wine School
Casata Monfort 2006 “Blanc de Sers” Vigneti Dolomiti IGT
Only in a region as culturally bisected as Trentino would you find a funky blend of the obscure – Wanderbara, Vernaza, Nosiola, Veltliner rosato – and the familiar – Chardonnay, Moscato. Like the region itself, the wine represents a meeting ground of Teutonic and Italian varietals.
The Monfort cantina supports and buys from local growers in order to maintain the profile of indigenous grapes that would otherwise become extinct.
This wine, sourced from a dozen vintners, has a fruity nose of red grapefruit, pineapple and orange blossoms backed by musky scents of forest greenery and a distinct arome of sage. Crisp on the palate, it delivers lively peach, pear and green apple flavors invigorated by tangy saline minerals. Solid, well defined finish that adds sensations of citrus.
Interesting, decidedly eccentric, not easy to categorize – in other words, definately Italian.
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Submitted by Chef Tom Cooks !
2 quarts fresh strawberries, washed and hulled
5 1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 (1 3/4-oz.) package fruit pectin
Mash the strawberries in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for about 10 minutes.
In a small saucepan, bring the water and pectin to a boil, stir constantly. Cook for about 1 minute. Add to fruit mixture and stir for 3 minutes.
Pour into jars or freezer safe containers. Cover and let it set overnight. Refrigerate for up to 3 weeks or freeze for 1 year.
Makes 4 1/2 pints.
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Submitted by Chef Tom Cooks !
I’ve never been a huge fan of the Jell-O – fruit molds, but when I reader requested a recipe, I had to get down to work.
1 (12-oz.) can crushed pineapple
2 (3.oz.) packages lime gelatin
1 pint sour cream
1/4 cup walnuts, chopped
Drain the can of pineapple, but save the juice. Add enough water to the juice to make 3 cups of liquid. Heat in a saucepan. Add the gelatin to the hot liquid and dissolve. Remove from heat and chill. Add sour cream to the thickened gelatin with pineapple. Pour into a mold. Chill until set.
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Submitted by Barry’s Wine Notes & Memories
Somebody has to be first….and this is the one I chose from the Spanish ‘Box of Tricks’
Bodegas Acústic Celler Braó 2006
Montsant, Spain
Made from 65 plus year old vines…45% Garnacha & 55% Samso….up-front information..this is young and will age..but it’s all wrapped in a soft glove to make it instantly appealing today. Purple colour…cinnamon on the nose..fruit compote..dark cherry..autumn leaves….and you feel the intensity of the old vines…the palate shows some fine oak help…never obtrusive..peppery touch to combat the softness..a gentle bed of tannins..loads of crunchy minerals and an injection of acidity at the finish…it sounds a living wine..and it is…..
you could exchange views with fellow drinkers with this one..everyone would find something more….but as I drank it alone…I should maybe have sat across from a mirror..but then I would have been distracted….so you have to make do with the above comments..which make it worth..
Points 17.5
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Submitted by Wine Reviews from the Wine School
The story behind this bottle is intriguing. Discovered in a basement in Philadelphia recently, it was part of a cache of French wines that had been cellared and apparently forgotten about 60 years ago. A great friend of the School, Miguel L, acquired the collection and brought this bottle to class last week.
Tasting Notes:
The wine was remarkably vibrant, despite a minor cork issue. Copper-hued, the palate was still alive with very little oxidization showing.
The nose was rich with burnt cedar, cured sausage and naphthalene. Dusty fruit was followed by cream and caramel on the midpalate. In the finish, faded fruits turned into toast and orange rind.
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Submitted by Wine Reviews from the Wine School
First Flight
1. Alkoomi 2007 Riesling, Frankland River (AS)
Second Flight
1. Villa Maria 2008 Sauvignon Blanc, Marlborough (NZ)
2. Fonty’s Pool 2005 Chardonnay, Pemberton (AS)
Third Flight
1. The Four Graces 2007 Pinot Noir, Willamette Valley (OR)
2. La Carraia 2007 Sangiovese, Umbria (IT)
Fourth Flight
1. Marco Real 2005 Garnacha, Navarra (SP)
2. Rolf Binder 2006 Shiraz “Hales,” Barossa Valley (AS)
Fifth Flight
1. Ghost Pines 2006 Cabernet Sauvignon, Napa and Sonoma (CA)
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Submitted by Wine Reviews from the Wine School
First Flight: The Unexpected
1. d’Arenberg 2004 “Sticks & Stones,” McLaren Vale
2. Longview 2003 Nebbiolo “Black Crow,” Adelaide Hills
Second Flight: Americans in Australia
1. Oliverhill Winery 2006 Petite Sirah, McLaren Vale
2. Glaymond 2003 Zinfandel “Krause’s Berg,” Barossa Valley
Third Flight: A Mini-Vertical
1. d’Arenberg 2003 “The Laughing Magpie,” McLaren Vale
2. d’Arenberg 2007 “The Laughing Magpie,” McLaren Vale
Fourth Flight: Two Classics
1. Domaine du Coulet 2004 Cornas “Les Terrasses du Serre,” Rhone Valley (FR)
2. Dutschke 2004 Shiraz “Oscar Semmler Single Vineyard Reserve,” Barossa Valley
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Submitted by Wine Reviews from the Wine School
First Flight
1. Mercer 2007 Riesling, Yakima Valley (WA)
Second Flight
1. Glazebrook 2007 Sauvignon Blanc, Marlborough (NZ)
2. Catena 2006 Chardonnay, Mendoza (AR)
Third Flight
1. The Four Graces 2007 Pinot Noir, Willamette Valley (OR)
2. Falesco 2007 Sangiovese, Umbria (IT)
Fourth Flight
1. Panarroz 2006 Garnacha, Jumilla (SP)
2. d’Arenberg 2006 Shiraz “The Footbolt,” McLaren Vale (AS)
Fifth Flight
1. Barnard Griffin 2006 Cabernet Sauvignon, Columbia Valley (WA)
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Submitted by Wine Reviews from the Wine School
First Flight: Serving Temperature
1. Lois 2007 Gruner Veltliner, Kamptal (AU)
2. Lois 2007 Gruner Veltliner, Kamptal (AU)
Second Flight: Reading the Label
1. Five Rivers 2007 Pinot Noir (CA)
2. Buena Vista 2006 Pinot Noir “Ramal Vineyard,” Carneros (CA)
Third Flight: Considering the Vintage
1. Chateau Romefort 2005 Haut-Medoc, Bordeaux (FR)
2. Chateau Clarke 2004 Bordeaux, Listrac-Medoc (FR)
Fourth Flight: Let it Breathe!
1. Ghost Pines 2006 Cabernet Sauvignon, Napa and Sonoma (CA)
2. Ghost Pines 2006 Cabernet Sauvignon, Napa and Sonoma (CA)
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Submitted by Wine Reviews from the Wine School
Cheese
Asiago
Parmigiano Reggiano
Vermont Cheddar
Manchego
Wine
1. Castelroig NV Brut Cava (SP)
2. Xarmant 2007 Txakolina, Txakoli de Alava (SP)
3. Ad Hoc 2007 Chardonnay, Western Australia (AS)
4. Bodegas LAN 2005 Rioja Crianza, Rioja (SP)
5. Castello di Farnetella 2006 Chianti Colli-Senesi (IT)
6. Mercer 2006 Cabernet Sauvignon, Horse Heaven Hills (WA)
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