Wine & Dine with Schlossadler International Wine Club and #SundaySupper

The Sunday Supper movement welcomes The Schlossadler International Wine Club   as our guest of honor Around the Family Table!  Schlossadler International Wine Club has joined up with our group on Twitter many times on Sunday Evenings offering wine pairing suggestions, but today not only do they have the guest of honor seat they’ve  also offered to bring the wine! Hans Fritsch and his group of talented Wine Consultants are passionate about the world of wine and food. They search the world for interesting and exceptional wines and offer them in their wine club selections.

Wine clubs are a great way to dive into the world of wine; getting new and exciting wines delivered straight to your door is like having Christmas all year round! Today Schlossadler is making it easier for you because they are offering readers of Wine Everyday free shipping with your club membership! Use code FFSS1 and tell them Wine Everyday sent you!!

They also have graciously presented nine talented Sunday Supper Bloggers with their Labor Day Wine Club selection to taste and share with you.  Don’t you just love when your guests bring you wine?! Wine Everyday was delighted to have been offered the opportunity to share these exceptional wines with you!

2006 H.O. Becker
Kerner Auslese
Rheinhessen, Germany

2006  H.O. Becker, Kerner Auslese, Rheinhessen, Germany  The red bottle may throw you off a bit, this is not a rosè, but a white Kerner Auslese. The grape is a cross between the Riesling and the Trollinger, bred by August Herold in 1929 and named after the poet Justinus Kerner.  Honey straw in color with essence of lychee, that beautiful scent reminiscent of Gewürztraminer, slightly sweet flavors of pear and melon with a crisp and refreshing finish. The light sweetness of the wine lends itself as a good choice for an aperitif, but I paired mine with Almond Butter cookies lightly dusted with powdered sugar and a selection of Raspberry stuffed Butter Cookies. If you plan to serve this with a salad entrée, I would suggest the Pear and Stilton Salad from Magnolia Days (one of my all time favorite salads!) | Alcohol 10.0% | 100% Kerner Auslese | under $20 with case and club discounts | synthetic cork closure |

2010 Ernst Holler
Blaufrankisch
Burgenland, Austria

2010  “Elfenhof” by Ernst Holler, Blaufränkisch, Burgenland, Austria  The Blaufränkisch grape is known in the USA as Lemberger; grown in cool weather climates like Washington State and The Finger Lakes Region of New York. A very popular red wine in Austria, its DNA heritage links to Pinot Noir making for a food friendly wine.  In the glass: brownish-red in color with aromas of bramble and dried thyme lead to flavors of dried fruits like strawberry with hints of tarragon. The finish is smooth.  I paired this wine with Smoked Corned Beef Paninis; smoked and prepared by my husband @BeerWineFood. | Alcohol 12.5% | 100% Blaufränkisch | about $18 with case and club discounts | screw cap closure |

2010 Kotuku Winery
Sauvignon Blanc
Marlborough, New Zeland

2010 Kotuku Winery, Sauvignon Blanc, Marlborough, New Zealand Beautifully light in color with zesty lime rind and pear aromas and flavors. If you shy away from NZ Sauvignon Blancs for their tendency to be overly grassy, you can be guaranteed you won’t find that in this SB. The wine has a very zesty finish and its mild acidity makes it a great choice for the dinner table. I paired this with my own special dish (yes I sometimes cook!) | Alcohol 13.5% | 100% Sauvignon Blanc | under $15 with club and case discounts | screw cap closure

 
 
 
 
Sautéed Cod Filet with Asparagus, Sage & Capers in a light Sauvignon Blanc sauce
 
1tablespoon lemon infused olive oil
¾ lb cod filet cut in to 3 pieces
3 to 4 fresh sage leaves, chopped
1 lb asparagus – thin stalks, use only about 4” of the tips
½ cup Sauvignon Blanc
2 tablespoons butter
1 tablespoon capers (brine rinsed off)
lettuce leaves to serve on
 
Heat the oil and sauté the fish about 4 minutes per side. Remove fish from pan cover with foil. Put the asparagus in the hot pan, drizzle with a little olive oil if necessary. Before the asparagus start to brown throw in all the wine and let the asparagus simmer for about 3 minutes then add the chopped sage capers and butter.
 
When the butter is fully incorporated, place the fish on top of lettuce leaves, place the asparagus on top of fish and pour the sauce on top of all.

All three wines were exceptional and stellar varietal examples. To see more food and wine pairings and other fabulous recipes, visit these sites:

But the fabulous recipes don’t stop there; here are more amazing recipes to pair with these fabulous wines:

Wine Pairings for all of today’s dishes  by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.

Many thanks to Hans Fritsch and his team at Schlossadler for the wine.

Posted in Blaufrankisch, Kerner Auslese, Lemberger, Sauvignon Blanc, Sunday Supper, Wine Club | Tagged , , , , , , , , , , , , , , , , , , , , , | 32 Comments

2009 Cuvée Alexandre Chardonnay Lapostolle | Exceptionally Paired with Herb Crusted Salmon and Quinoa Estacional

Lapostolle “French in Essence, Chilean by Birth” was founded in 1994 by Alexandra Marnier Lapostolle and her husband Cyril de Bournet, members of the Marnier-Lapostolle legacy renowned for the production of Grand Marnier. Their vision is to make world class wine by bringing their French expertise to their Chilean vineyards. The confluence of these assets has created a wine portfolio consisting of five labels: Casa, Canto de Apalta, Cuvée Alexandre, Borobo, Clos Apalta.  Today we are exploring their 2009 Chardonnay from the Cuvée Alexandre label, Atalayas Vineyard.

2009 Cuvee Alexandre Chardonnay
Atalayas Vineyard | Casablanca Valley

The Vineyard Atalayas Vineyard is located in the Casablanca Valley about a ninety minute drive west of Santiago. Here, the Pacific Ocean is cooled by Antarctica currents, keeping the vineyards cool at night but warming up by midday. These climate conditions provide the grapes a long growing season and a slow ripening process. Chardonnay and Pinot Noir flourish in this valley. All of Atalayas Vineyard is under Organic and Biodynamic agriculture management.

The Wine 2009 Cuvée Alexandre Chardonnay Aromas of spices and lime, with subtle oak and herb flavors, along with rich pear and lime rind, give way to a long finish. The wine is elegant, medium bodied and nicely balanced; medium acidity makes this an exceptional wine to pair with seasoned fish and chicken dishes. The wine was aged 68% in French oak, the balance aged in stainless steel tanks. The modest amount of oak helps keep it from overpowering the lovely vibrant fruit and spice in the wine. | 100% Chardonnay | Organic and Biodynamic Vineyard Management | Hand Harvested | under $20

Herb Crusted Salmon with
Quinoa Estacional

The Pairing  The Chefs at Lapostolle Residence selected this menu and graciously shared it with me. I was honored to be given this special opportunity, and prepared it exactly as instructed with remarkable results. The pairing with the 2009 Chardonnay was spectacular; the herb encrusted salmon brought out the spice and herbal notes in the wine while the creamy Quinona was not overpowered by the oak presence, yet enhanced by it. The meals at Lapostolle Residence are prepared with ingredients sourced from their organic gardens or from local purveyors, I honored that philosophy by using vegetables grown at my friends family farm here in Maryland.

The Residence A wine experience is always enhanced by a visit to the winery and vineyards. Taking a look at what Lapostolle has to offer it looks like they have raised the bar on the vineyard experience! Relais & Chateaux Lapostolle Residence is a premiere luxury vacation experience in Chile. The video captures the stunning architecture which is respectfully incorporated in the breathtaking landscape. Here is a link to the video, watch it then tell me when you are packing your bags!

The Recipes

Herb Crusted Salmon
Serves 4
4 salmon filets
1 tablespoon rosemary – chopped
1 tablespoon thyme – chopped
1 tablespoon dill – chopped
1/3 cup soy sauce
1 tablespoon olive oil
 
Place the salmon filets in a glass dish. In a small bowl, whisk the chopped herbs and soy sauce together. Pour the marinade on top of the salmon filets, gently patting down the herbs on top of each filet forming an herb crust. Cover the dish in plastic wrap and let the salmon marinate for 30 minutes.
 
Preheat oven to 350 degrees.
Heat a skillet over medium-high heat with the olive oil and cook the salmon, herb side down first for 3 to 4 minutes per side. Transfer the filets to a baking sheet (or if your skillet is oven proof keep in that pan) and finish off in the oven until done and slightly browned on the outside, about 6 minutes
 
Quinoa “Estacional”
(Seasonal Quinoa)
Serves 4
1 cup quinoa, dry
2 cups water
1/3 cup green bell pepper, diced small
1/3 cup zucchini, diced small
1/3 cup onion, diced small
4 ounces heavy cream
1 cup Parmesan cheese, shredded
1 tablespoon olive oil
 
Heat the oil in a medium saucepan over medium-high heat. Sauté the vegetables for 3 to 4 minutes, add the dry quinoa, and cover with 2 cups water. Bring to a boil and then reduce to a simmer, cooking for about 10 to 15 minutes or until the clear germ ring around the quinoa is visible. Add the heavy cream and reduce for about 5 more minutes. Turn off the heat and add in the cheese, stirring until melted.

 

Many thanks to the Winemakers and Chefs at Lapostolle for providing the wine and the recipes, and to Ana Calle at Truth Be Told for the introduction.

Posted in Chardonnay, Wine Pairing | Tagged , , , , , , , , , , , , , , , , | 7 Comments

Crème Brûlèe and 2006 Chateau Cameron Sauterne to celebrate Julia Child’s 100th Birthday #SundaySupper #CookforJulia

This Sunday the #SundaySupper movement is joining PBS in their celebration of Julia Childs 100th birthday. Food lovers around the world are preparing and sharing Julia’s recipes on Twitter and Facebook.

Creme Brulee

2006 Chateau Cameron Sauterne
Creme Brule

I grew up watching The French Chef along side my mother who made many of Julia’s dishes, with mixed successes.  To honor Julia, and bring back memories of cooking with my mom,  I have decided to join the food bloggers and actually cook this week! I decided to prepare her Crème Brûlée from the book Julia and Jacques Cooking at Home. I’ve been making Crème Brûlée for years, but this is the first time I’m trying my hand at this recipe. I’m pairing it with 2006 Chateau Cameron Sauterne 100% Semillon | 14% alcohol | concentrated caramelized pear and almond flavors with a mildly sweet finish.  The wine pairs nicely with the caramelized sugar coating and the hint of fresh orange and vanilla in the custard.

Crème Brûlèe

 
3 cups heavy cream
1 vanilla bean or 2 tsp vanilla extract
Grated zest of orange
6 large egg yolks
½ cup granulated sugar
½ cup light-brown sugar
 
Equipment
 
Eight 4 oz ramekins
a wire whisk
a sieve
a mixing bowl and a large (4 cup) measuring cup
a baking pan with 2 inch sides, large enough to hold all the ramekins
a propane blowtorch
 
Preheat oven to 350 F
Pour the cream into a 6 cup saucepan, stir in the vanilla bean and the orange zest and bring to a simmer.  Remove from heat, cover the pan, and let steep for 5 minutes.
Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.
 
Remove the vanilla bean from the hot cream. So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating – you don’t want to form bubbles).  Adding it in a slow stream, stir in the rest of the cream. Set a sieve over a quart measure cup and strain the custard mixture thru it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard.
 
Arrange the ramekins in the baking pan and pour or ladle ½ cup of the custard into each, leaving ¼ inch oat the top for the glaze.  Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.
 
Bake the custards for 30 to 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch.  Carefully remove the baking pan from the oven, and lift the ramekins from the hot water.  Let them cool briefly, then chill thoroughly in the refrigerator, at least 4 hours. Either serve them as pots de crème, or glaze them as follows.
 
Loosen the brown sugar and break up any lumps with your fingers.  Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.
 
Ignite the torch and direct the flame downward over a ramekin, always keeping the top of the flame about 8 inches above the sugar.  Move the torch around constantly, shifting the focus of the heat as the sugar melts. When all the ramekins have been crusted, give them a few moments to harden, then serve.

“I think every woman should have a blowtorch” – Julia Child

This weeks line up from the #SundaySupper club is absolutely stunning! Please join us in making your favorite Julia Child dish and visit ENOFLY wine blog where Martin Redmond is meticulously pairing these scrumptious dishes.

Bon Appetit!

Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food
 

Lunch

Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
 

Dinner

Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
 

Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
 

Desserts

 

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

 

 Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child!

To learn more about the #SundaySupper movement, visit Family Foodie.
Follow along Sunday August 5th at 7pm Eastern for the #SundaySupper #CookforJulia Twitter Chat!

Posted in Sauterne, Sunday Supper, Wine, Wine Pairing | Tagged , , , , , , , , , , , | 52 Comments

TastingRoom.com ~ Explore the world of wines, one taste at a time

Have you ever received a wine club shipment and when you try the wine you’re disappointed? It probably wasn’t ‘bad wine’ just not your style. TastingRoom.com eliminates the disappointment factor. Their team is made up of these Celebrity Chefs, Sommeliers and award winning Wine Makers: Carol Shelton, Mario Batali, Gary Vaynerchuck, Kerry Damskey, Rajat Parr, and Michael Chiarello. With this team you can be assured you are getting top quality, sterling examples of the varietal of your choice.

A Taste Adventure
Pinot Noir 6 Flight

Here is how it works, select your varietal and you’ll receive a flight of 6-1.7oz bottles of wine complete with winery profile and tasting notes. You taste the wines, pick your favorite, go on-line and order. Basic kits start at $19.95 . Some tasting kits calledsuper-flightsinclude 2 pre-paid bottles! You can also order a ‘by the glass’ kit of 3.4oz bottles so you can enjoy a glass whenever you want without committing to opening an entire bottle. This was such a fun way to taste and explore some new-to-me wines!

My Super Flight was “A taste adventure Pinot Noir 6”

Bargetto ’09 Pinot Noir Santa Cruz Mountains, CA Perfume nose with flavors of berry and dried strawberries. Nice acidity with a dry finish. Needed about 20 minutes to open up, I would decant if pouring from a full bottle. Alcohol 14.1% | $24.95 750ml |

Paul Dolan ’08 Pinot Noir Mendocino County, CA Earthy aromas, light bodied, cherry licorice flavors with a vanilla essence. Finish is not long but ample and smooth. Alcohol 14.5% | $22.99 750 ml |

Carrick ’09 ‘Unravelled’ Pinot Noir Central Otago, New Zealand Deep in color, beautiful perfume aromas with some spice, chocolate and balckcherry flavors. Alcohol 14%  | $29.95 750ml |

Laetitia ’09 Pinot Noir Arroyo Grande Valley, CA Deep red in color with earthy nuances on the nose, cola flavors and creamy finish. Alcohol 14.1% | $24.95 750 ml |

Schug ’09 Pinot Noir Carneros, CA Gem like in the glass, with spellbinding aromas of Pinot Noir perfume essence, with currant, strawberry and spice flavors and a silky finish. A very elegant wine. Alcohol 14% | $23.95 750 ml |

Sequana ’09 Pinot Noir Santa Lucia Highlands, CA  Bursting with aromas of fruits this wine held me captive before the first sip, luscious cherry flavors with some earthiness and an elegant finish. A spectacular varietal example. Alcohol 13.9% | $29.95 750 ml |

If you are on my gift list this year for a ham or a fruit cake you can breathe a sigh of relief because you’ll be getting one of these flights instead! Let me know which flight you would select!

Many thanks to the team at TastingRoom.com for providing the wine. Visit them on the web at www.tastingroom.com   Facebook    Twitter @TastingRoomCom  YouTube

Posted in Pinot Noir, Wine Club | Tagged , , , , , , , , , , , , , , , , , , , , | 9 Comments

Wine & Food Festivals, a lifestyle the whole family can enjoy! #SundaySupper

The Sunday Supper movement continues to capture the attention of a wide variety of folks, not just food bloggers and wine lovers. This week we are joined by Merrell, yes the clothing and footwear company! Their philosophy is “We think, live, perform and GET outside!” They asked to join us this week and have asked us to share how we enjoy our time outside with our families.

Merrell Outdoor Lifestyle
Giveaway!

To thank our readers, they have selected ten bloggers to offer a giveaway of one of their products. I am happy to let you know that Wine Everyday was selected to offer my readers a chance to win this pair of beautiful boots! These look like the perfect boots to wear to a Fall Wine Festival!

Grape Stomp Champions

Grape Stomp Competition
at Sugarloaf Mountain Winery

My family’s favorite outdoor activities revolve around football tailgates and wine festivals. You can guess which is my favorite! From the time my daughter was about 2 we started bringing her to outdoor food and wine festivals. We live in the Mid-Atlantic region near the Chesapeake Bay, while not California wine-country, there are still plenty of wineries on the East Coast to visit and generally there is something going on every weekend.

Family friendly wine events are a great way to get the kids outdoors to have fun and to relax. So much of our schedule is rush-rush-rush; we sometimes forget to schedule some relaxation time into the week. Sitting back with a glass of wine, listening to music, the kids enjoying face painting, magic shows and grape-stomping are my idea of family relaxation. And, living in the Chesapeake Bay region, there are always crab cakes being served for dinner. This is my favorite way to spend a Sunday with my family.  As the years have passed and now that my daughter is all grown up and living on her own, I’m passing on and sharing our tradition with my sister and her family. They live along the Maryland wine trail as well and her boys have become champions at the grape-stomp competitions!

To view up coming wine events in the Mid-Atlantic region visit Maryland Wine and who knows, you may bump into me at one of these events!

Please share with me what you and your family do to celebrate the outdoors, comment below (be sure to leave your twitter handle in your comment so you can be entered!) and join in on Twitter for our #SundaySupper chat at 7pm (Eastern) to be eligible to win!

Increase your chances of winning by visiting the other nine food bloggers who are participating in the contest. Each giving away a different Merrell gift.

The inspiration continues with more recipes and wine pairings by Martin Redmond at ENOFLYZ wineblog:

Many thanks to the good folks at  Merrell  www.merrell.com for giving us the opportunity to share our stories. Visit them on twitter at @merrelloutside and Facebook www.facebook.com/merrell

To learn more about the Sunday Supper movement visit Family Foodie.

Posted in Sunday Supper, Wine, Wine Festival | Tagged , , , , , , | 35 Comments

Battle of the Boxes ~ Round 5 ~ Pepperwood Grove Chardonnay & Pinot Grigio by Don & Sons

Back with an other round of “Battle of the Boxes”  In this round  we have two contenders; A Heavyweight Big Box: Chardonnay and a Lightweight Tetra Pak: Pinot Grigio, both from the Pepperwood Grove brand from Don & Sons. We’ll see which wine will win us over.

In the Heavyweight category we have:

The Big Green Box

The Big Green Box
Pepperwood Grove
Chardonnay

Pepperwood Grove ‘The Big Green Box’ Chardonnay

First Sip

This wine opens up with aromas of apricot and woodchips with a bit of clove. A mouth burst of sugar, (think marshmallows on the fire pit) and grapefruit lead to a creamy finish. This is a quaffable wine, not buttery, not a lot of oak, but plenty of clove makes me want to reach for a ham sandwich on rye bread!

2nd Sip 1 week later

I sensed much more clove when revisiting this wine. I was surprised how much the wine changed from smooth to a bit rough. I don’t know if it is a feature of the packaging or the wine. I would like to revisit this wine in bottle format to see how it compares. I found the flavors changed too much during the second tasting round, but the 20-something crowd had no problem finishing this wine.

While the packaging kept together, being stored in the refrigerator the cardboard showed a bit of softness, suggesting it may not be able to stand up to the humidity levels for an extended amount of time. The spicket held together with no leakage. Drink boxed wine with in six weeks of opening.  77% Chardonnay | 10% Chenin Blanc | 8% Pinot Grigio | 5% Viognier | Alcohol 13.9% | $19.99 for 3L | California |

In the Lightweight category we have:

The Little Green Box

The Little Green Box
Pepperwood Grove
Pinot Grigio

Pepperwood Grove ‘The Little Green Box Tetra Pak’ Pinot Grigio

First Sip

The color is almost clear but with a slight pink hue, sweet aroma of golden delicious apples. Big tropical fruit flavors lead to a slight bitter finish. Pair this wine with fresh strawberries for a refreshing summer snack.

2nd Sip 1 day later

Due to the type of packaging and the small quantity, it’s unrealistic to think this would last one week. The size of the box at 500ml is about 2 ½ glasses. Nevertheless, I left a bit of wine in the Tetra Pak to try on day 2. Results:  still consistent and drinkable; and gone in a flash.

The small Tetra Pak makes it easy to pop some in the cooler for a summer picnic and not worry about bottles breaking or re-sealing the bottle after pouring a glass. 100% Pinot Grigio | Alcohol 13.5% | $4.49 500ml | California |

Winner of Round 5 ~Pepperwood Grove Pinot Grigio.  Why? Consistency and quaff-ability. At these price points we look for crowd pleasing, easy drinking wine. The Pinot Grigio hit both marks.  The Chardonnay struggled a bit on the consistency factor during round two; the over abundance of clove distracted me. Share with me the boxed wines that won you over!

Many thanks to Winemaker Gregg Kitchens, Don & Sons and the folks at Balzac Communications for providing the wine.
Posted in Battle of the Boxes, Boxed Wine, Chardonnay, Pino Grigio | Tagged , , , , , , , , , | 2 Comments

Quesadilla and Grilled Pizza’s are abundant for this #SundaySupper with Katie Workman and Mom 100 Cookbook

Katie Workman Mom 100

Katie Workman
Mom 100 Cookbook

This Sunday Supper food bloggers across the nation are featuring recipes from  Katie Workman’s Mom 100 Cookbook.  Katie makes one thing clear, feeding our families doesn’t have to be stressful.  A wife and mother of two who worked in publishing for years; Katie shares the one hundred great tasting recipes that every mom  (and dad!) can  feel good about.

The Sunday Supper Group is honored to have Katie as our guest during our #SundaySupper live chat on Twitter at 7:00 pm est.  Join us and chat with Katie about spending time Around the Family Table.

Here are my wine selections for these delicious dishes and be sure to visit these food blogs and join us on Twitter because we will be giving away 3 copies of the Mom 100 Cookbook, you won’t want to miss out on that!

2008 Farrier “Hay Hook” Sauvignon Blanc, Alexander Valley, CA | Passion fruit and vanilla flavors with a lemony blast on the finish $18

Fresh Mozzarella Pasta Casserole by: Doggie at The Dinner Table
Grilled Breakfast Pizza & Sautéed Corn & Spinach Grilled Pizza by: Momma’s Meals
Grilled Roasted Honey Ginger Chicken by: Are you Hungry?
Thai Style Sesame Glass Noodle by: My Trials in the Kitchen
Sesame Noodles by: Cupcake and Kale Chips
Sesame Noodles with Shrimp and Vegetables by: Magnolia Days
Grilled Garlic Lemon Rosemary Chicken by: Pippi’s in the Kitchen Again
 

2009 Alexander Valley Vineyards, Mendocino County Gewürztraminer, Healdsburg, CA | Floral with hints of spice on the nose and a bit of sweetness on the finish; very refreshing. $28

Teriyaki Skewers by: Real Best Recipe
Japanese Restaurant Salad with Carrot-Ginger Dressing by: Shockingly Delicious
Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple by: The Queen’s Notebook
 

2010 Cosentino Winery Sonoma Coast Pinot Noir, Healdsburg, CA | Floral aromas with jammy fruit flavors. A hint of smoke on the finish makes this a great pairing with these bacon dishes. $16

Pear, Goat cheese and Pancetta Grilled Pizza by: MamaMommyMom
Sauteed Corn, Spinach, Bacon and Scallions by: Mamas Blissful Bites
Skillet Spinach Corn with Edamane Cilantro & Bacon Bits by: Sue’s Nutrition Buzz
Sauteed Corn Spinach Bacon and Spinich by: That Skinny Chick Can Bake
Spicy Ranch Bacon & Avacado Quesadilla by: Daily Dish Recipes
 

2009 Alexander Valley Vineyards Cabernet Sauvignon, Healdsburg, CA | A highly rated elegant Cabernet Sauvignon with black cherry and earthy aromas, perfect for lasagnas! $20

Lasagna with Turkey Meat Sauce by: GirliChef
Lasagna Parcels with Turkey Meat Sauce by: Small Wallet Big Appetite
Turkey Meat Sauce by: The Meltaways
 

Hahn Winery ‘GSM’ Red Wine Blend Central Coast, CA | A red wine blended from Grenache, Syrah and Mourvèdre offers flavors of black cherry with a bit of pepper.   $14

Carmelized Onion & Flank Steak Quesadilla by: In The Kitchen with KP
Pizza Quesadillas by:  Meal Planning Magic
Salsa Chicken Quesadilla with homemade cilantro chimichurrie by:Juanita’s Cocina
Arroz con Pollo Portuguese Style by: Family Foodie
Arroz con Pollo Puerto Rican Style by: Cooking by the seat of our pants
One-Pot Arroz con Pollo Cuban Style by: Comfy Cuisine
Beans and Cheese Quesadilla with Tomato Salad by: Basic n Delicious
Pulled Pork with Papa Mike’s Cole Slaw by: In the Kitchen with Audrey
 

Chef’s Choice | Here I suggest you drink what you like. Pick your favorite wine to go along with your favorite pizza toppings. Share with us your selections! My favorite toppings are Artichoke, Caramelized Onion with Feta Cheese. I would pair my pizza with a Syrah from Chatom Vineyards, Murphys CA.

 Individual Grilled Pizza by: Big Bears Wife
 

Paso Port ‘Tawny Port’  Paso Robles, CA | A delicious California port style wine. Silky and delicate, won’t over power your fine desserts. $38

Fudgy One Pot Brownies by: Mrs. Mama Hen
Simple Vanilla Cupcakes by: Hezzi-D’s Books and Cooks
Chocolate Peanut Butter Squares by: Chocolate Moosey
Butterscotch-Bacon Apple Cookies by: What Smells So Good?
 

Tell us what food and wine pairings you and your family are enjoying. Join in on Twitter at 7pm Eastern, follow the #SundaySupper hashtag and find photographs of all these lovely dishes on Pinterest! Cheers!

Posted in Cabernet Sauvignon, Gewurztraminer, Grenache, Mourvedre, Pinot Noir, Port, Red Blend, Sauvignon Blanc, Sunday Supper, Syrah | Tagged , , , , , , , , , , , , , , , , , , , , , | 38 Comments

2010 Sauvignon Blanc Redwood Ranch, Sonoma | Gary Farrell Vineyards & Winery

The philosophy at Gary Farrell Winery is ‘grounded in a total commitment to detail – from grape to glass.”  Sourcing grapes from – and maintaining relationships with – quality growers is the foundation of this philosophy. The grapes from the 2010 Sauvignon Blanc are from Redwood Ranch, located in the southern end of Alexander Valley. Growers Jim and Gayle Reed share the same commitment to quality and practice sustainable wine-growing techniques.

Gary Farrell 2010 Sauvignon Blanc - Redwood Ranch, Sonoma

Gary Farrell 2010 Sauvignon Blanc – Redwood Ranch, Sonoma

The Wine: Light straw in color with aromas of fresh meadows. A mineral dry mouth feel with hints of grapefruit rind leads to a ‘fruit burst’ on the finish.  This in not a ‘grassy – I just mowed my lawn and I think I can taste it in my glass’ Sauvignon Blanc, rather a refined, fresh and elegant wine.  While this wine is able to stand on its own as a sipping wine, but please don’t assume this is ‘quick-quaffing-on-the-deck-wine’. The elegant nature of this wine makes it a great choice for a wedding or graduation party. This wine is perfectly at home when you are serving salad entrees for dinner, and would make an impressive hostess gift.

| Alcohol 14.1% | Retails $25 (discounts to club members) | 1,563 cases produced | Bottle closure: screw cap

Many thanks to the Winemakers at Gary Farrell Vineyards & Winery, Redwood Ranch and Vineyards and Folsom and Associates for providing the wine.

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Napa Cellars Reserve Wines ~ small production wines by Joe Shirley

A question I get often is “What does it mean when the label says Reserve?  Is it really worth it or is it just an excuse to jack up the price?” My answer is “Maybe, sometimes.” Some winemakers may overuse the term for marketing purposes, but traditionally speaking, wines that were ‘held in reserve’ in the barrel to age more, or those that were handled with a more artful hand are rightfully granted Reserve status.

2006 Napa Cellars
Dyer Vineyard | Napa Valley
Carneros Syrah

Recently, I was sent three wines from the Napa Cellars Reserve Label to review. Winemaker Joe Shirley has selected the specific appellation and vineyards that the grapes were harvested, that and his guiding hand make these wines his artful expression of a true Napa Valley wine.

2010 Napa Cellars Mount Veeder Chardonnay  Grapes harvested from this small region in Napa Valley are picked by hand and aged a total of nine months in 100% French oak barrels. Aromas of apple and pear lead to a multidimensional mouth-feel of crisp fruit with a lingering essence of clove on the finish. This is a dry, earthy Chardonnay with no heavy buttery flavors. This wine sips great on its own, but it will be equally welcome paired with Risotto with truffle oil. | Alcohol 14.2% | Retails $29 | 525 cases produced

2009 Dyer Vineyard Carneros Syrah  Dyer Vineyard is located in the southern part of Napa Valley, the climate is cool which allows the fruit to ripen slowly and evenly. The grapes for this Syrah were handpicked and aged in 100% French oak for 18 months. Aromas of boysenberry draw you into the glass and lead you to spicy flavors and gripping acidity. Syrah is a great food wine, and this wine in particular is a welcome addition at the dinner table. Pair it with rib-eye steak and try to save a glass or two for the next day. This wine gains more depth on day two, suggesting to me that we should tuck a bottle or two in the cellar for another year. | Alcohol 13.8% | Retails $22 | 400 cases produced

2009 Stagecoach Vineyard Napa Valley Cabernet Sauvignon  Stagecoach Vineyard stretches from Eastern Oakville to Atlas Peak and soars 1,700 feet above the valley floor. Cool nights and long warm days extend time on the vines and allow the grapes to develop more concentrated flavors. These grapes were hand sorted and aged in 100% French oak for 21 months. Aromas of dark fruit and luscious flavors of red fruits; rhubarb and cherry give way to a very sexy finish. This is a great sipping wine, it doesn’t need food to bring out its best, however it is more than welcome to pair with a prime rib dinner.  | Alcohol 13.8% | Retails $45 | 460 cases produced

To answer the question “Is Reserve really worth it?” With these wines, I can say yes. I’ve tasted the Napa Cellars ‘Traditional Label’ wines, and found them to be great varietal examples. Great, sturdy wines, that are available at an everyday price. But when you want more complexity, and a greater wine experience go for the reserve label, and here is why:

  • The Chardonnay deserves the Reserve status because it isn’t overly done, cookie-cutter, ‘butter & oak in a glass‘ kind of wine.
  • The Syrah deserves the Reserve status because its acidity is perfect for a juicy steak and the fact that this wine got better on day two, tells me it’s a ‘cellar selection’.
  • The Cabernet Sauvignon deserves Reserve status because it was a luscious, sexy wine. If you want to buy a wine to impress someone, get this one. I wouldn’t know how it drank on day two, because it didn’t last.

Many thanks to Winemaker Joe Shirley, Napa Cellars and Balzac Communications & Marketing for providing the wines.

Posted in Cabernet Sauvignon, Chardonnay, Syrah, Wine | Tagged , , , , , , , , , , , , , , | 5 Comments

Madeira Tasting at the Astor Center, NYC

Wine Everyday was recently invited to attend the Trade Tasting of 40 Madeira Wines at the Astor Center in New York City held on Monday, June 18, 2012. Although I had a scheduling conflict, I enlisted the help of my long time wine friend and fellow wine collector, Gregg Sharenow. Gregg and I have been sipping, sharing and exploring wine together for over 22 years, and I was confident he was the right person for this event. He is here to share his first article for Wine Everyday.

Pereira d'Oliveria

1908 Pereira d’Oliveria
Madeira

I have to admit that I had to do some research before embarking on my latest wine adventure; a tasting of 40 wines from Madeira at the Astor Center in N.Y. City. I know what you’re thinking; Madeira is the sweet white wine with the wicker-covered bottles that your parents and grandparents consumed on special or not so special occasions. That was sort of my recollection of Madeira. Well, I was in for a very pleasant surprise as none of the bottles were covered in wicker and many of the wines were truly outstanding. After tasting so many terrific Madeiras, I do think they deserve a chance to occupy a place in your wine collection.

Here is some brief background information that I gathered during my research. Madeira, which is produced on the Portuguese island of Madeira off the North African coast, are fortified wines (averaging between 17% – 22% ABV) that range in style from dry to very sweet. The wine, as we know it today, was accidentally created in the 18th century when ships returned from the West Indies with unsold wine that had been exposed to excessive heat in the ships’ holds. As it turned out, the wine that returned was much preferred over the wine that had been shipped because the heat aged the wine and made it more complex.  Eventually, processes were created to heat the barreled wine for a prolonged period of time so they could avoid having to send the barrels on long ocean voyages. This heating process and the addition of neutral grape spirits (fortification) also makes the wine extremely long lived, even after opening (I’ve been told the wine will not spoil for years after opening). Of historical note, Madeira was used to toast the Declaration of Independence.

Blandy’s 1994
Madeira

As I mentioned, the wines are produced in styles from dry to sweet and most of the better wines possess great balance as their acidity levels offset the sweetness. The sugar content depends on the grape variety used to produce the wine. There are several varieties that can be blended to produce Madeira (predominantly Tinta Negra). However, the finer wines are produced from one of four single white grape varietals.  From dry to sweet, the grapes are Sercial, Verdelho, Boal and Malvasia (aka Malmsey).  Generally, you will find bottles labeled by grape varietal, cask aging (5, 10, 15 or more years), Vintage (single year wine aged for a minimum of 20 years) or Colheita (single vintage wine aged no less than 5 years).

After drinking almost 40 wines, I discovered that I enjoyed the 15 year old, Vintage and Colheita wines most. The 15 year wines were definitely rounder with a softer mouth feel than the younger wines, although the younger wines were quite good as well.  Some of the much older wines I tasted were the Oliveiras Boal 1968 and 1908 and Verdelho 1912.  All of these wines were well balanced, wonderful wines that did not seem to lose anything from their many years in cask and bottle. If you could find these wines on your wine store shelves, they would retail for more than $500. Some of the terrific and much more affordable wines I tasted retail between $35 – $50 and many of the five year wines can be found for less than $20. Here are some of my favorites that are reasonably priced and can generally be found on U.S. wine store shelves; Broadbent Malvasia 10 year ($40), Broadbent Colheita 1996 Fine Rich ($45), Henriques & Henriques (H&H) Malvasia 15 Years ($39), H&H Boal Single Harvest 2000 ($?), Rare Wine Company Charleston Sercial, Boston Boal, New York Malmsey Special Reserves ($45 each), Cossart & Gordon 10 Year Boal ($35), Blandy’s Colhieta Malmsey 1994 ($50), Borges Verdelho 20 Years ($TBD).

Broadbent Madeira

Broadbent Madeira

Flavors that dominate these wines include caramel, vanilla, toffee and citrus. Pairing food with the different wine styles could be a lot of fun. As one of the vendors suggested, the Sercial is best consumed with spicy dishes like grilled shrimp with spicy paprika. The Verdelhos suggested pairing is with cream soups and foie-gras. The sweeter wines like the Boal’s and Malmsey’s are great on their own as a dessert wine (I found the Malmseys to be rich and syrupy with a delicious explosion of toffee and caramel flavors that last on your palate for very long time) or with rich foods like blue cheese or chocolate. Most of the vendors suggested that the wine be served at cellar temperature.

Whatever Madeira style you choose, I don’t think you could go wrong. They are well balanced, delicious wines that have only recently landed on U.S. wine drinkers’ radar.  This is a nice wine to introduce to people who have never experienced them before. I also think they are a pretty good value since they last so long after opening. Enjoy!

Many thanks to The Dunn Robbins Group for the invitation to this grand event.

 

Posted in Madeira, Port, Wine, Wine Festival | Tagged , , , , , , , , , , , , | 4 Comments