My wife and I usually make it a point to drink sparkling wine on a weekly basis. It’s typically Friday night…thus “T.G.I.F. Bubbly” It’s a celebration of sort, to the end of the work week. And hey we love bubbly…so why wait for a special occasion? This week’s selection is the J Vineyards and Winery J Cuvée 20 Brut.
J Vineyards and Winery is an independently owned winery located in Healdsburg, California. It was founded in 1986 by Founder and President, Judy Jordan.
The winery focuses primarily on sparkling wines (Brut and Brut Rosé) , as well as Pinot Noir, Chardonnay and Pinot Gris produced from estate grapes mostly farmed within the Russian River Valley appellation in Sonoma County.
J Vineyards and Winery is a state-of-the-art facility that
houses, in essence, two wineries under one roof—
J sparkling wine and J varietal wines.
It’s been a number of years since I’ve visited, and the last time I did, we opted for a flight of sparkling wine. I’m going to have to check out their still wines, which I’ve heard nothing but good thing about. The winery itself is a great place to visit. It’s got a cool vibe, and some fun options for tasting.
In addition to aforementioned wines, J also produces Viognier, Pinot Meunier, and Pinotage still wines, along with two dessert wines.
The J Cuvée 20 Brut is J Vineyard and Winery’s signature wine. The cuvée was created to celebrate J’s 20th anniversary.
The grapes for this cuvée (blend) were hand harvested into small quarter-ton bins and whole cluster pressed in J’s special Coquard press. Juice from each lot is fermented separately, and the lots remain separate until blending.
After secondary fermentation in the bottle, the wine is aged an average of two years in the cellar.
J Cuvée 20 Brut NV. Image courtesy of J Vineyards and Winery
At it’s $28 price point, it competes with some entry-level Champagne, and it stands up to the competition quite well. Thank you!
My tasting notes follow:
Pale golden-yellow color with an explosive mousse and yeasty, lemon, honeysuckle aromas. On the palate, it’s between light and medium-bodied with a soft mousse, and apple, lemon, and a bit of pear and ginger flavors with a mineral undertone. Medium-long, clean finish.
Pair with: Sparkling wines are excellent foods wines (not just a sipper for celebrations). Pair this with triple creme cheeses, oysters, and shellfish dishes, Chicken Pot Pie, Fish and Chips or Ham and Manchego Cheese Sandwich with Tomato Jam.
The Wine Geek Stuff:
Alcohol: 12.5% alcohol.
Where it’s from: > Sonoma County>Russian River Valley
Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!
This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.
This week’s #SundaySupper theme is all about Global Street Food. You know – that ready-to-eat food served up at mobile street carts, food trucks, movable market stalls, and food parks.
One of the things I love about living in the San Francisco Bay Area is its diversity. It’s a (mostly) delightful, if sometimes quirky mash-up of ethnicities, cultures, politics, religions, you name it. The gastronomic scene reflects that diversity. Name a cuisine and you can find it in the Bay Area. And of course
And of course, there are a multitude of opportunities to sample street food in the San Francisco Bay Area, including Off The Grid, SOMA Street Food Park, among many others.
One of my favorites is Sanguchon, a Peruvian Food Truck that serves a killer pulled pork sandwich. I usually get it with yucca fries.
Many local wineries have gotten in on the act, none more so that Rock Wall Wine Company, which regularly hosts “Food Truck Frenzy” with 6-8 gourmet food trucks, a DJ, and plenty of their award-winning wines.
Yes…wine goes with damn near anything.
Especially street foods from around the world.
Rock Wall Wine Food Truck Frenzy – Image courtesy of Rock Wall Wine Company
Global street food deserves a global wine selection. My wine pairing recommendations include wines from Argentina, France, Germany, Italy, and California
My wine pairing recommendations and this weeks slate of scrumptious #SundaySupper street eats follow (click on the name of the wine to find):
Pair these dishes with sparkling wine. One of my favorites is Scharffenberger Brut Excellence. It’s a great value that’s a blend of 67% Pinot Noir and 33% Chardonnay with a full-bodied golden apple, ginger and honey character. And remember sparkling wines are one of the most friendly wines there is!
Pair these dishes with a Pinot Blanc, a white grape variety that is a mutation of Pinot Noir. The first time I had it with food prepared with typical Indian food spices I was skeptical, but Pinot Blanc and such dishes rock! Look for the 2011 Paul Black Pinot Blanc d’Alsace from France. It opens up with appealing apple, lemon and ginger aromas that follow on the palate with a lively mouthfeel, a kiss of tropical fruit and mineral undertone.
One of the tried, tested and mostly found true tenets of wine and food pairing is that “Riesling goes with anything”. Arguably Riesling is the most versatile white wine at the table. That’s certainly the case this week. Pair this diverse range of dishes with an off-dry Riesling. I like the 2011 Von Hovel Oberemmeier Hutte Riesling Kabinett (is that a mouthful or what?). It has a stone fruit, tropical fruit, sweet lime, and spice character and racy acidity.
Pair these dishes with a dry Rosé, a very versatile partner at the table. Look for the 2012 Bonny Doon Vin Gris de Cigare. This an atypical Rosé in that it’s a blend of both red and white Rhône grape varieties. A typical Rosé is composed of solely red grape varieties. It has an appealing strawberry, white peach, melon, spice and mineral character.
Pair these dishes with Chianti, the classic Italian red wine. Look for the 2011 Coltibuono Cetamura Chianti. It’s a blend of 90% Sangiovese and 10% Canaiolo with a beautiful black cherry, spice, and licorice character with a kiss of rusticity.
Pair these dishes with Malbec, or more specifically, a blend of Malbec and Tannat, a little known grape variety, that today is best known as the national red grape variety of Uruguay. Look for the 2011 Domingo Molina Hermanos Malbec-Tannat from Argentina. It’s a dark and delicious full-bodied wine with a blackberry, plum, and chocolate character with soft texture and a mineral undertone.
Pair these sweet treats with Banyuls, a lighter style fortified wine made in France. It’s a Port-style wine made from Grenache, and is a great match for chocolate. Look for the 2009 Les Clos de Paulilles Banyuls Rimage. It has rich, dense blackberry, plum, caramel, and vanilla aromas and flavors.
Let’s hit the pavement this Sunday in search of the best street food from around the globe! Join us for a #SundaySupper event featuring Global Street Food that we’ve made in our own kitchens, in honor of our favorites and/or those we would love to try! We’ll also be holding our live #SundaySupper twitter chat at 7pm (ET) on Sunday evening. We’d love to have you join us as we discuss the best and the worst of Global Street Food!
One of my favorite summer time activities is listening to live music at a winery. There’s just something special about the collective experience that makes listening to live music, on beateous winery grounds, with loved ones, food, and a few glasses of wine, more that the sum of its parts . The challenge can be, that these days, the price of admission to such experiences is more expensive than ever. Enter…the Wente Vineyards Homegrown Concert series!
As part of Wente Vineyards’ ongoing support of new independent music, Karl Wente, Fifth Generation Winemaker at Wente Vineyards, presents an annual showcase of local Bay Area musical talent called The Front Porch presents Homegrown.Wente, who was recently named to the Wine Enthusiast Top 40 Winemakers Under 40, is also a talented musician. He and the Wente family have long been avid proponent of the pairing of music,food and wine.
On the other hand, tickets for the Homegrown series, which I recently had the opportunity to attend (as a media guest), are $15 in advance and $20 at the door.
Here’s the deal – You bring your own blankets and chairs, and enjoy your own picnic dinner or a purchase snack and meals there, all the while enjoying live music in a beautiful setting in the heart of Livermore Valley!
The event is held at the Wente Vineyards Estate Winery on the beautiful grounds adjacent to the Tasting Room…
It was an absolutely beautiful day…warm, sunny and in the 80′s with a bit of a cool breeze… Perfect!
Bocce ball anyone?
We arrived about 5, so we pretty much had our choice of a prime location…
It filled in nicely by time the show got started…
Bring your own food, or if you don’t, there’s plenty of good eats available!
Wolf Hamlin & The Front Porch Drifters – Including (front far left – Karl Wente)
The first act was Wolf Hamlin & The Front Porch Drifters, putting down their signature modern American Outlaw music!
And there of course is plenty of my favorite adult beverage to be had!
After intermission, it was time for Tumbleweed Wanderers to do their thing!…
Oh by the way…this wine…the 2011 Nth Degree Chardonnay was my wine of the night. It’s a limited production, full-bodied, but beautifully balanced wine that’s gets an “A” in my book!
As dusk fell the Tumbleweed Wanderers were putting in down big time..
…and by the time the show as coming to a close, they brought the crowd to their feet!
We had a great time! It was truly a memorable evening. The weather was perfect, with fantastic live music, in a gorgeous setting, with loved ones, wonderful food, and award-winning wine. Yup! A great time was had by all. I heartily recommend The Front Porch presents Homegrown series. Wanna check it out? Great! There are two more shows coming up…
Saturday, August 3rd; 5:00 – 9:00 p.m. – featuring The Wheeland Brothers and Wolf Hamlin and The Front Porch Drifters. Tickets $15 in advance; $20 at the door.
Saturday, August 31st; 2:00 – 9:00 p.m. – featuring the Front Porch Festival, a mini Outside Lands’ style music festival featuring nationally acclaimed artists from around the country. You can sample foods from various vendors in shaded picnic areas and enjoy bands performing on two stages . Tickets-$20 in advance; $30 at the door.
Donkey and Goat Winery is a family owned and operated urban winery located in Berkeley, California. The winery is owned by Jared and Tracey Brandt. Theirs is a story we’ve heard before, but with a “natural” twist. They left tech careers to pursue their dreams of making wine. They got started making wines in the Rhône Valley, and returned to California to apply what they learned in France.
The “natural” twist is their focus – no make that obsession, with making wines as naturally as possible. While “natural” wine-making has become more and more en vogue these days, the Brandts have been doing it since day one. You can read their complete manifesto here, but suffice it to say they take minimal intervention to the next level. This includes using native yeasts, fermenting their wines in used oak barrels or concrete (most wineries use plastic bins), using no machines for crushing the grapes, and not filtering or fining of their wines.
They also make it a point to mention their wines are made “for the table not the cocktail glass” That means having their fruit picked sooner than most, with the decision on when to pick driven by flavor and structure rather than brix. As a result their wine are lower in alcohol (also trending these days it seems – but my sense is that’s another thing the Brandts were doing long before the pendulum started to swing toward lower alcohol wines)
Donkey and Goat produces wines from white, and red Rhône varieties, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and the unappreciated El Dorado appellation in the Sierra Foothills.
Donkey and Goat owners Jared and Tracey Brandt were named one of 5 Winemakers To Watch by Jon Bonné of the SF Chronicle in 2011. They produce about 3,000 cases of wine annually.
This is a fascinating wine. No scratch that…this is a luscious and fascinating wine! The 2012 vintage is the second that Donkey and Goat has produced a Petillant Naturel (a.k.a. Pet’Nat) A Pet’Nat is an absolutely natural sparkling wine that is a product of the grapes harvested and no more. Unlike most sparkling wines, Pet’Nats have no added yeast or sugar (click here for details on the complete process)
The wine is made from organic Chardonnay grapes that are whole cluster pressed to a stainless steel tank and allowed to ferment naturally until ~2 brix then bottled under crown cap, later disgorged and then again under crown cap.
The wine is evolved beautifully from when I tasted it in the tasting room a couple of months ago.
2012 Donkey and Goat Lily’s Cuvée Sparkling Chardonnay – Before opening…
Since the wine is unfiltered and unfined, lees remain in the bottle. After I opened the bottle, the lees we incorporated into the wine. Once the lees are incoporated the wine it looked cloudy….but that added a bit of body and flavor. It’s doesn’t take away anything from the wine. Rather, it makes it better in my book!
After opening – Cloudy goodness!
My tasting notes follow:
Golden copper color with apple, citrus, honey, and a bit of funk aromas. On the palate, it’s fresh with a very creamy mousse, a ton of pin prick bubbles, and an intense, but pleasant off-dry fruitiness. It shows spiced mixed orchard fruit (sweet green apples, apricots, and nectarine) flavors with a kiss of minerality that adds a nice dimension to the mix. 11.7% alcohol. $28 SRP. Blend: 98% Chardonnay, 2% Roussanne.
Rating: A- : Will buy more!
Pair with: Fantastic as aperitif, but it will also pair well with spicy fare. Thai, indo-Paki, and Sushi come to mind!
Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!
This article is original to ENOFYLZ Wine Blog.com. Copyright 2013 ENOFYLZ Wine Blog. All rights reserved.
Late last year (I’m invoking the tried and true cliché; ‘better late than never”;-) I had the pleasure of attending a lunch hosted by the Pure Chablis, at one of San Francisco’s best restaurants, Boulevard. The Pure Chablis folks were touring the U.S. evangelizing the virtues of Chablis (pronounced Sha-blee).
Pure Chablis Lunch at Boulevard – San Francisco
My own experience with Chablis?
Of course, being a wine enthusiast, I knew of Chablis, but can one really know a wine without experiencing it? I think not!
The two things I did know about Chablis were…
First, as Rosemary George,MW, author of “The Wines of Chablis and the Grand Auxerrois” puts it…
Chablis is Chardonnay, but not every Chardonnay is Chablis“
And secondly, I knew that this stuff, or wines labeled as “White Burgundy” found on your local grocery stores shelves is not Chablis…Hell it may not even be Chardonnay!
Carlo Rossi Chablis…notice it’s “100% grape” wine? Red flags anyone?
Therein lies part of challenge for the Chablisians – the majority of American consumers either don’t know that Chablis is made from the Chardonnay grape (American’s most popular grape variety), and/or they associate it with cheap generic jug wines such as Carlo Rossi and Franzia. It’s a shame that certain winemakers are allowed to genericize wines of place like Champagne and Chablis.
Since that wasn’t the situation for me, I asked myself why I’d never tried Chablis. My “self” concluded there were a couple of reasons I’d never tried Chablis…
I’m not a huge fan of Chardonnay. In fact, I’m border line ABC (‘Anything But Chardonnay”) type of guy . I tend to go with the three “Rs” – Rhône, Rosé or Riesling when i want a chilled wine. And that’s because I don’t care for the ubiquitous buttery, rich style – mostly because I don’t think its food friendly.
Being from Burgundy, I thought it was too expensive.
As far as the first reason goes, I made the mistake many others have made – allowing the prevalent New World style of Chardonnay define Chardonnay for me. As far, as the second reason goes, I was just flat-out wrong. The wines are reasonably priced. In fact many offer great quality-price ratio (“QPR)”)
Here’s the 411 on Chablis…
Wine has been made in Chablis for centuries. The founding of the village of Chablis dates back to Roman times, as do Chablis’ wines.
t’s the northernmost subregion of Burgundy.
Chardonnay is the only grape variety permitted in Chablis
Granted AOC (appellation) status in 1938
What gives the region its unique “terroir” is a combination of its climate (harsh, cold and wet), and its clay soil referred to as Kimmeridge clay, that is composed of limestone, clay and fossilized oyster shells.
A unique territory and terroir – Image courtesy of Pure Chablis
Chablis has four appellations (in ascending order of quality, power and depth)
Petit Chablis - Represents an entry-level Chablis. Intended to be consumed young. Vineyards are located on flat ground.
Chablis - The grapes for this level are grown on north and east-facing hills. These wines tend to show a bit more minerality, due to the high limestone content in the soil of the region.
Chablis Premier Cru - The grapes for this level are grown on south and west-facing hills. As the name suggests, this level of quality takes it up a notch and produces wine with better aging potential.
Chablis Grand Cru - This is the upper echelon of Chablis, with only about 230 acres situated on one hill, on the north bank of the Serein River. There are only seven vineyards from which to source the Grand Cru Chablis grapes. This level has the greatest potential for aging.
The tasting was led by the charming and voluble Jean-Francois Bordet, winemaker at Domaine Séguinot-Bordet, and President of the Chablis Wine Board. We tasted through 5 wines. The wines were superbly paired with food by prepared by Boulevard’s chef, Nancy Oaks.
My tasting notes follow:
2010 Domaine Séguinot-Bordet Chablis Vieilles Vignes
Light yellow-green color with creamy apple, pear and mineral aromas. On the palate, the wine is between light and medium bodied, and fresh and wonderfully balanced with apple, pear and a bit of citrus flavors and lengthy finish. Average age of vines = 65 years (91 pts.) SRP: $20 (Very good value!)
2010 La Chablisienne Chablis 1er Cru Côte de Léchet
Pale yellow straw color with lovely citrus cream, apple and a bit of spice aromas. On the palate, its medium-bodied, fresh and well-balanced with apple, gun flint, and a kiss of tropical fruit flavors and a lingering finish. Average age of vines = 25 years. Aged 12 months on fine lees in tanks and small barrels (92 pts.) SRP: $21-$22 (Amazing value!)
2009 Domaine William Fèvre Chablis 1er Cru Fourchaume Vignoble de Vaulorent
Medium straw yellow color with oyster shell, lemon and apple aromas. On the palate, it medium-bodied, and ample, yet nicely balanced by vibrant acidity. It shows tart apple, lemon flavors, and an engaging minerality. Lengthy finish. Grape hand harvested. Aged 10-13 months in French oak for approximately 50% of harvest, remainder in small S/S vats (91 pts.) SRP: $65
2008 Domaine Christian Moreau Père et Fils Chablis Grand Cru Valmur
Straw yellow color with aromatic white flower, pear, and citrus aromas. On the palate, it medium-full bodied, and ample with fresh minerality and pear, saline and mineral flavors. Medium long finish. Average age of vines = 53 years. Harvested by hand. 50 of aging in stainless steel vats; 50% in barrels (90% in 1,2, and 3 y.o. barrels, 10% in new and 1 y.o. barrels) for 8 months (92 pts.) SRP: $65-$70
2008 Joseph Drouhin / Drouhin-Vaudon Chablis Grand Cru Les Clos
Pale straw yellow color with intriguing apple, white flower, and a hint of spice aromas. On the palate, it’s medium bodied, and elegant with a wonderful creamy mouth feel and green apple, pear, citrus and mineral flavors. Long finish. Average age of vines = 37 years. Hand harvested. Aged in French oak barrels weathered for 3 years (0% new wood) for 12 months (93 pts.) SRP: $70-$75
In addition to the aforementioned five wines, I recently tried another Chablis, that I think is worth seeking out, especially if you’re looking to try a great example of Chablis for under $20!
2011 Domaine Séguinot-Bordet Chablis
Pale straw yellow color with apple, stone-fruit, and mineral aromas. On the palate, it’s medium-bodied, fresh and well-balanced with apple, nectarine, and flinty flavors. Medium+ finish. (89 pts.) SRP: $18 – Very good value! (Sample purchased for review)
It was a fabulous lunch (and as it turned out, I was the only person who’d never had Chablis!). The food, the wines, and the pairing were all outstanding. And I learned much about what make Chablis special.
My takeaways were:
Chablis are dry wines renowned for their great aromas, flavors acidity, and minerality (and not just minerality in flavor, also minerality in texture)
Chablis’ are great wines by any standard with a singular outstanding quality, and a compelling story behind them.
Chablis is a versatile wine that pairs well with a wide range of foods, from humble to the sublime
Thanks to Chablis, I’m not an “ABC” guy after all!
I’ll be drinking more Chablis, and if you haven’t tried it, I highly recommend you give it a try!
Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out. For this week, my Wine Of The Week is the 2011 Bedrock Wine Co. Heritage Compagni Portis
Bedrock Wine Co. is an “itsy-bitsy winery making wine in a converted chicken coop”. Though recently Morgan Twain-Peterson, the winemaker/owner of Bedrock Wine Co. announced some big changes including building a new winery, and hiring of close friend, Chris Cottrell to work with him. Sounds like Bedrock will be moving from the “itsy-bitsy” level to a higher level production-wise. The wines are already major quality-wise!
There are two things that make Bedrock Wine Co. special in my view – the first is Morgan (you can check out his full bio here), but suffice it to say he’s been making wine since he was “knee-high to a bug” including working harvests in McLaren Vale, Australia and worked as a visiting winemaker at Chateau Lynch-Bages in Bordeaux before returning to California to focus on revitalizing California’s heirloom vineyards. The second is his vineyard sources. I did a post last year entitled Bedrock Wine Co: Where Old Vine Love And Transcendent Wine Making Come Together, wherein I focused on the sources of Bedrock’s grapes.
In terms of the wine making process itself at Bedrock, it’s surprisingly Ole Skool (or as Morgan might put it “Cro-magnum”). Grapes are pitch-forked into a small Zambelli destemmer, the punch-downs are manual, after fermentation the wines are basket pressed in an Italian press that is manually operated. It’s a very manual and time-consuming process, but I can vouch for the results. Peterson is making some unique distinctly Californian wines that are spectacular!
The grapes for this wine were sourced from Compagni-Portis vineyard, one of the many vineyards from which Bedrock Wine Co. sources grapes that are listed in the registry of the Historical Vineyard Society. It is one of the few remaining mixed-white vineyards.
Here’s what the Bedrock Wine Co. says about the wine…
As I have written in the past I am just smitten with this vineyard. The eclectic field blend of Gewurtzraminer, Riesling, Chardonnay, Roter Vetliner, and others was planted in 1954…The dry-farmed vines yielded a scant 1 ton to the acre in 2011. The wine was whole-cluster pressed and native yeast fermented in a combination of stainless steel and older French barrels. As one would expect from a cooler year this is a more delicate version of Compagni; it is beguilingly fragrant and expressive…
Not familiar with Roter Vetliner? Neither was I. It’s an ancient grape native to Austria of unknown parentage. Today, there is little acreage planted to this grape in Austria. I imagine there is even less here in California. From what I glean from a bit of research it’s similar to a pungent version of Sauvignon Blanc that ages well. It’s part of the Vetliner family, the most well-known is Grüner Veltliner. But there are also Brauner Veltliner and Frühroter Veltliner grape varieties
My tasting note follows:
Pale yellow color with aromatic, lychee, tangerine, spice, and a hint of floral aromas. On the palate, it’s medium-bodied, and fresh with a great mouth feel followed by white peach, tangerine, and spice flavors. Med/long finish. - 92pts
Rating: Highly Recommended. This is a great example of Bedrock achieving it’s objective to channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines
Pair with: The evening I enjoyed this wine, I paired it with Tandoori Chicken, Dal (yellow lentil) Curry, and Boti (Lamb) Kabab. I’d pair with other spicy Asian cuisine, Seafood Gumbo, or Roasted Roots and Fruits. It’s also just fine on its own!
Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2013 ENOFYLZ Wine Blog. All rights reserved.
Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out. My Wine Of The Week is the 2005 Domaine Carneros Le Rêve
Domaine Carneros was founded in 1987 by Champagne Taittinger of France in partnership with Kobrand Corporation. It is located in the heart of Carneros in Napa Valley, along with Gloria Ferrer. The Carneros terroir is ideally suited to producing Chardonnay,and Pinot Noir, typically the backbone of both Champagne, and California Sparkling wine. That’s because Carneros offers cool nights, foggy mornings, and sunny, breezy days offering fruit of extraordinary elegance, complexity, and intensity.
Domaine Carneros is a beautiful Chateau that was built in 1988. The building was inspired by historic Chateau de la Marquetterie in Champagne France, which is the estate home of the Taittinger family.
Domaine Carneros sources 95% of their fruit from organic estate vineyards, and all of their wines are labeled with the Carneros appellation. Eileen Crane is CEO/Founding Winemaker.
This wine is a Blanc de Blancs, which means the wine is produced from all white grapes. Le Rêve, which translates to “the dream” in French, is considered to be the tête du cuvee (flagship wine) of the winery. The wine is aged 6 years in Domaine Carneros’ cellars, carved into the hillside beneath the winery, before release.
2005 Domaine Carneros Le Reve
My tasting notes follow
Light straw color with persistent bead of tiny bubbles, with brioche baked pear, tropical fruit, and a touch of mineral aromas. On the palate it shows a soft creamy mousse, and is elegant, balanced, and complex with stone fruit, apple, tropical fruit, and mineral flavors. Long finish – 93pts.
Rating: Highly recommended!
Pair with: It makes a great apéritif, but is also fantastic with fresh oysters and other shellfish, crab cakes, and ceviche. Try with an aged Gouda or other hard cheeses. And it makes a delicious counterpoint with triple cream cheeses.
This week’s #SundaySupper theme is all about soul warming foods. You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.
When I first saw the theme, my first thought was of “Soul Food”. I’d bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers! Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo! We have a tradition in our family of making Gumbo each New Year’s day, but it’s a soul-satisfying meal whenever there’s a chill in the air.
Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!
Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)
For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors. Sure you could take a short-cut, and go with store-bought (I’ve done that for a ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!
Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper
Author: Martin D. Redmond
Recipe type: Stew
Adapted from Emeril’s Classic Seafood Gumbo recipe
¾ cup vegetable oil
1 cup all-purpose flour
1½ cups finely chopped onions
¾ cup finely chopped green bell peppers
¾ cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle amber beer
6 cups Shrimp and Crab Stock
¼ teaspoon dried thyme
2 bay leaves
2 small Dungeness crabs
2 teaspoons Worcestershire sauce
1 tablespoon salt
½ teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
1 tablespoon Emeril’s Original Essence
2 cups shucked oysters with their liquor
¼ cup chopped fresh parsley
½ cup chopped tender green onion tops
Follow directions for cleaning and prepping crab to be cooked (click here, except remove crab legs and claws. Follow directions for Shrimp and Crab stock, except add crab shell and crab butter (roe) along with shrimp.
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp and Crab Stock to the pot. Season the gumbo with the thyme, bay leaves, crabs legs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season both the shrimp with 1½ teaspoons Essence. Stir the shrimp into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Recommended Wine Pairings – I paired this with the Navarro Vineyards Edelzwicker, a blend of Riesling, Gewurztraminer, and Pinot Gris. It would also pair well with Viognier, a dry Rosé, or White Zinfandel. If you elect to go with a less spicy version try a Pinot Noir!
Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.
Pair these main dishes with Pinot Noir. Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything. It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep. Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.
I recommend a Chardonnay for these dishes. Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked. The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character. Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.
Pair this dish with a Tempranillo from Rioja Spain. I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character. Why it works: Tempranillo is an underrated food pairing partner. It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab. It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.
Pair this classic Italian dish with Sangiovese. Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins. Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food. On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes. Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes
Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris. Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works: The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!
Pair these hearty dishes with Cabernet Sauvignon. One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″ It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements. This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.
Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Ventwith a wild red fruits, and white pepper character that a juicy easy drinker. Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)
Syrah is a good match for these hearty flavorful dishes. I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak. Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.
Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc. It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity. Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients. It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.
Pair these satisfying soups with Pinot Gris. I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character. Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries.
Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake)with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity…
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And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.
Copain Winery was founded by winemaker Wells Guthrie in 1999. The winery sits atop a hillside with an astounding view of the Russian River Valley. As I looked out over the valley on gorgeous Indian summer day, I was struck with a sense of tranquility I can still vividly recall!
View of the Russian River Valley from Copain Winery
According to the Copain website…
Wells Guthrie discovered early on that his taste in wine gravitated toward Europe in general and France’s Rhône Valley in particular. So much so, he picked up and moved with his new bride to the region to learn from the best. For two years, Wells apprenticed for esteemed winemaker and living legend Michel Chapoutier in France’s Rhone Valley. During that time, Wells was deeply inspired by the traditions and practices of French winemaking, not to mention the European attitude that wine is an essential part of life.
Mr Guthrie started the winery with an old friend, and named it Copain, which means ‘friend” in French. Copain is focused on Chardonnay, Pinot Noir,and Syrah. They also produce a Rose, and an interesting, food friendly and outstanding wine named “P2″ which is a 50/50 blend of Pinot Noir and Pinot Gris. They offer three lines of wines, the entry-level “Tous Ensembles”, mid-level “Les Voisins”, and their top of the line “Single Vineyard” Wines.
Their beautiful tasting room, located in Healdsburg, is open to the public Thursday through Saturday from 10:30 AM to 4 PM, and by appointment only Sunday through Wednesday. There is a $15 tasting fee, which is waived with the purchase of wine. They also offer a seasonal “Picnic Pairing” tasting option, where you taste three wines chosen by Copain to pair with a picnic lunch from Chloe’s French Cafe for $35.
I picked up this wine a few weeks back when my wife and I went to Sonoma to attend the Russian River Jazz and Blues Festival. We drove up on a Friday, and visited several wineries. Copain was easily the winery of the day!
This wine is a blend of grapes from 3 neighboring vineyards in the cool-climate Yorkville Highlands AVA in Mendocino County. The vineyards are planted on a rocky hillsides which rise from 600 to 2500 feet elevation. Guthrie uses whole cluster fermentation for 30% of the wine and does not use new wood for ageing.
2009 Copain Syrah Les Voisins
We picked up several bottles of wine when we visited. I’m a sucker for cool-climate Syrah, but all the wines we tasted were elegant and well-balanced. I highly recommend the winery…and next time we go, we’re going to have that picnic tasting!
My tasting notes follow:
Opaque black-red color with aromatic mixed berry, and floral aromas. On the palate, it’s medium-bodied, well-balanced and elegant with fresh acidity and black cherry, raspberry, and mineral flavors. Medium-long finish! – 91pts
Highly recommended! This is a world-class Syrah for $36!
The Robert Mondavi Winery was established in 1966 by Robert Mondavi, one of the most influential and esteemed winemakers in California history (Click here for his story). It was the first major winery built in Napa Valley. For decades it was California’s most famous winery. It was acquired by Constellation Brands in 2004.
It’s a beautiful property with classic California mission-style architecture, with an expansive archway and bell tower. I must confess I haven’t been in a long time. I recall visiting on one of my first trips to Napa. Nowadays, I tend to visit the smaller wineries. But, I’ve been impressed with their reserve wines. I’ve also been impressed with a few of their entry-level wines In particular the Napa Valley Merlot, and the Private Selection Meritage provide very good to great price quality performance.
The grapes for this wine were sourced from the Hyde Vineyard in cool climate Carneros AVA in the southernmost part of the Napa Valley. The grapes are pressed as whole clusters, then fermented on native yeasts in French oak where the wine undergoes partial malolactic fermentation.
What struck me most about this wine is how balanced it is.
My tasting notes follow:
Pale golden-yellow color with beguiling apple, butter, floral along with hints of honey, oak and tropical aromas. On the palate it’s med-bodied and impeccably balanced, with a creamy texture, very good acidity, with apple, tropical fruits and a bit of honey flavors. Med long finish. – 91pts
Chardonnay is not top of mind for me when it comes to wine and food pairing, but this is a very food friendly Chardonnay. There is a judicious use of oak, and very good acidity. It was fantastic with a Five Spice Chicken and Asian Style Noodle salad!