Wine of the Week; 2011 Hardys Shiraz William Hardy

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 Hardys Shiraz William Hardy.

The Winery

Hardys, as it is known today, is a brand that was started in 1853 by Thomas Hardy of Devon, England,  after immigrated to Australia.  The first vineyards were planted in 1854, mostly to Shiraz and Grenache (check out the full history here).  Shortly thereafter, he started producing small casks of wines from his vineyards, and the wines were well-received in both Australia and UK.  From humble beginnings, the company founded by Thomas Hardy evolved into Accolade Wines, a global wine company, selling some of the world’s best-known brands in over 80 countries, including Australia, the UK, mainland Europe, the US, Canada, Japan and China.

William “Bill” Hardy, who is a fifth generation Winemaker, and Brand Ambassador runs the company.  He studied Oenology at University of Bordeaux and received training at McLaren Vale in his family’s Tintara Cellars.

He shares the same passion as his great-great grandfather, and founder Thomas Hardy…creating beautiful wines” that capture the very best of Australia of cool climate viticulture, characterized by quality, consistency and complexity.

The produces a very diverse full line of wines, including the top of the line Eileen Hardy Chardonnay, Shiraz, and Pinot Noir.

The Wine

The wine is blend of fruit from both cool  and warm climate wine regions of Australia, including McLaren Vale (39%), Riverland (35%), and Clare Valley (15%), Other (11)%. It is made from Shiraz with a very small percentage of Malbec added. The wine was fermented and aged in French and American Oak.  14.5% alcohol.

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My tasting notes follow:

Ruby color with pleasing and fresh black and red fruit, cedar wood, spice and a whiff brown sugar aromas. On the palate it’s between light and medium-bodied, with medium-acidity, and balanced with inviting cherry, plum, black raspberry, and hints of dark chocolate and spiced vanilla flavors.

Rating: B+: This wine offers very good value at an SRP between $16-18! Recommended!

Pair with: I drank this wine over the course of a couple of nights.  I enjoyed with corned beef hash one night, and smoked ribs the next, and the wine paired nicely with both.  Consider pairing with hamburger, or lamb too!

Sample provide by Folsom + Associates for review

Ratings Key:
(A+) – 98-100/Extraordinary
(A) – 94-97/Outstanding
(A-) – 90-93/Excellent
(B+) – 86-89/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail

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This article is original to ENOFYLZ Wine Blog.com. Copyright 2013 ENOFYLZ Wine Blog. All rights reserved.

Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper

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!)

Seafood Gumbo

Seafood Gumbo

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: 
Recipe type: Stew
Cuisine: Cajun
Serves: 10-12
 
Adapted from Emeril’s Classic Seafood Gumbo recipe
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Notes
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.

Main Entrees: 

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!

Chili/Stews:

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-Vent with 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 dishes with the Sangiovese noted above:
Pair these dishes with the Pinot Noir noted above:
Pair this dishes with the Tempranillo from Rioja noted above:

Soups:

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 the rest of the soups with the aforementioned wines as noted in parentheses:

Desserts/Beverages:

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

  • White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper.  And join us at 7pm EST, for our live weekly #SundaySupper chat.   All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

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.

Wine Blogging Wednesday #76 – 2010 Schild Estate Grenache-Mourvedre-Shiraz

This edition of Wine Blogging Wednesday – Return of the Barossa Boomerang, provides me with a bit of an opportunity for a reunion.  The very first Australian wine I tried when started to seriously explore the world of wine outside of California was the 2007 Schild Shiraz Barossa. I remember it well.  At the time, I purchased it because it was #43 on the Wine Spectator Top 100 list for 2009.  I was a bit surprised to see it there because it was $20.  It was an excellent introduction to Aussie Shiraz.  Since then, I’ve had precious little Australian wine.  It wasn’t that I was influenced by my fellow American consumers, who exited the Aussie wine market en masse.  Rather, it’s because I generally prefer to “try before I buy”, and living in Northern California, within striking distance of Napa, Sonoma, Santa Cruz Mountains,  Livermore, Lodi, and quite a few urban wineries even closer than the aforementioned renowned wine regions, there is a plethora of wines I can “try before I buy”.

My wine  of choice is the 2010 Schild Estate “GMS” (a little help here from my wino friends in the know – is the proper pronunciation of “Schild” rhyme with “child”, or sound like “shield”?).  And since I’m asking questions, it didn’t escape me my attention that Schild refers to this wine as a “GMS”, rather than the traditional “GSM”.  Can it be that the logic of labeling the wine in descending order of the grapes in the blend has trumped tradition? Inquiring minds want to know!

The Winery

Schild Estate (which has the tag-line “Pure Barossa” on their websitewas founded in 1952 by Ben and Alma Schild.  Sadly Ben died in 1956, and thereafter the winery was run by Ed, the only son, who was only 16 years old.  The winery has grown steadily over the years, and today they have about 400 acres under vine, including  a small patch of 160 year old Shiraz vines which produces the their limited production Moorooroo Shiraz.  They produce about 50,000 cases of wine annually.

2010 Schild GMS Barossa

The Wine

A classic blend of Grenache, Mourvedre and Shiraz harvested from vines with an average age of 70 years.  The wine sees no oak.   My tasting notes follow:

Dark ruby color with aromatic cherry, spice and slight meaty aromas. On the palate full-bodied, supple, and smooth with nicely balanced fruit and acidity, with cherry, black raspberry, and plum flavors and a lengthy finish. Blend of 55% Grenache, 25% Mourvedre and 20% Shiraz.  14.1% a.b.v.  Drink now to 2016. Very nice value at $15!

It was a very good reunion!  I will certainly keep Schild on my, right now, short list of Aussie wines I’d buy again (along with Taltarni Brut Taché – an excellent value sparkling Rosé-style wine from Victoria).  Besides being very good, most Aussie wines offer crazy good value!

Que Syrah Syrah

We went to an Indian restaurant recently.  Indian food can be a challenge to pair with wine, so we asked our food server for a recommendation for the entrees we ordered.  He suggested a couple of wines that he felt would pair well with our meals.  The wines he recommended turned out to be good with our entrees.  But  it got me to thinking about great wine/food pairings. The first such pairing that comes to mind is Hearty Italian Meat Sauce (Sunday Gravy) we had with a 2005 Rosenblum Cellars Reserve Kick Ranch Syrah.

Italian Meat Sauce (Sunday Gravy) is an over the top tomato sauce that typically calls for six different types of meat and a day at the stove.  I took some short cuts, and used 3 types of meats – baby back ribs, meatballs made with ground beef, pork, and veal, Italian sausage, prosciutto, and Pecorino Romano cheese.  It turned out quite well, the ribs were tender, and the meatballs were the best I’ve ever had!

It paired perfectly with the Syrah – meaning the wine and food, each made the other taste better.

I think Syrah is a wonderful varietal for a couple reasons:

  1. Syrah is a pretty versatile wine that can be served with a variety of dishes.  Of course it works well with all kinds of red meat from burgers to roasts, but I’ve found it pairs well with tomato based dishes including jambalaya and pizza.
  2. I think it tends to be a better value than the more prevalent reds such as Cabernet Sauvignon, or Pinot Noir.  Particularly the Syrahs (a.k.a Shiraz) from Australia.

Syrah is made in a variety of style depending on where the grapes are grown, weather, and vinification (turning grapes into wine,  including fermentation, types of barrels used, etc.)  Try a few to see what you like.

In terms of flavor/aroma profile of Syrah  – look for black cherry, blackberry, plum, clove, licorice and smoked meat. Its aroma can range from violets to berries to chocolate and  espresso.  These aren’t all inclusive of course, but they’re a good place to start.

I like to share the flavor/aroma profile of varietals because rather than smelling a wine and trying to think of what it smells like, I like to run list of possibilities through my mind.  I find it easier to hit on the aromas I’m searching for.  For me, it’s the difference between essay vs. multiple choice, if you will.