This month, we present two great biodynamic Loire Valley wines, an sustainably farmed  Anderson Valley  Rosé of Pinot Noir, a tempranillo from Ribera Duero, a lovely Southern French blend and a deep and rich Portugese blend 

Francois Chidaine has been farming grapes and making wine in the Loire Valley for over 20 years, and is considered to be one of the best winemakers in the region.  The grapes for his wines are grown using  biodynamic farming and he practices a non-intervention wine-making style.  His wines show a combination of finesse, minerality and power.

First off, there's his Loire Valley Sauvignon Blanc, chock full of citrusy minerality that shows surprising length and complexity.  Tons of ripe grapefruit with some chalky minerals, nice weight in the mouth with a very clean, ultra-refreshing finish.



While primarily known as a white wine producer, Chidaine makes one red wine, a biodynamically estate farmed blend of Cot (AKA Malbec), Cabernet Franc and Pinot d'Aunis (aka Chenin Noir) - Touraine Rouge. This is a lighter styled red, a perfect food wine, meant to be drunk lightly chilled (as you would a Beaujolais), with a chalky mineral nose with white pepper, red fruits on the palate, nice concentration and length.   Here's a red wine that will pair well  with Salmon or Halibut, Chicken or lighter fare. 

(We also have his amazing rosé available in the shops - not part of the Bargain Club - equal parts Grolleau and Pinot Noir. Great fruit/acid balance with a kiwi/slightly unripe strawberry palate that is amazing!  Just ask if you're interested!)

Every year Copain releases their organically farmed Anderson Valley Tous Ensemble Rosé of Pinot Noir and every year we snatch up as much as we can.  Winemaker Wells Guthrie has created an affordable, wonderfully drinkable rosé.  A refreshing must-have for summer, with strawberry, cherry and fresh watermelon rind flavors with a hint of flint on its lively finish. Perfect for grilled fish!  This is a rosé that can be aged, but it prolly won't last that long!  The finish is long and lingering with bright acidity keeping the flavors focused. Delicious now, another year in the cellar will only help meld the flavors more and should drink well over the next 5-7 years. 

I traveled to Spain last May with Olé Imports. One of the highlights of the trip was the day I spent in Ribera del Duero with the small village co-op in Quintanamanvirgo (easy for you to say, Jeff!)  that makes Torremoron. 

After an amazing lunch of lamb and locally made sausage grilled over grapevine cuttings (OMG!!), I took a hike with winemaker Sandra Ayuso up the highest hill in Ribera.  From there we could see the entire appellation, and she pointed out many of the vineyard plots that went into the Bodegas Torremoron Ribera del Duero. 100% Tempranillo (called Tinto al Pais in Ribera), sourced from 80-100 year old vines and aged in stainless steel. Its attractive nose offers up spice box, incense, and black fruits. On the palate it has a bit of structure as well as plenty of savory fruit. Deep cherry red-colored wine with a nice nose of dark fruit and earth. On the palate it is well balanced with notes of jam and youthful fruit. Its tannins are smooth and elegant; the wine's finish is long and delicious. Great value, great flavors.

Next up is Chateau la Vernède Cuvée Tradition, a lovely blend of Grenache, Syrah, Carignan and Mourvèdre, from older vines (20-65 years old), grown at lower yields, using natural fertilizers and other sustainable methods.  The grapes are all vinified separately, with carbonic maceration being used for the Carignan.    Black berry fruits on the nose, smooth and fleshy on the palate, with elegant,well-rounded tannins. A full-bodied, fruity, powerful wine.

Our last wine this month is a deep and powerful Portugese wine - Lavradores de Feitoria Doura Tinto. Lavradores de Feitoria is an exciting project in the Douro -  a partnership of 15 young Portuguese winemakers (“Lavradores” means growers) who, under the direction of Dirk Niepoort, have decided to work together to bottle their own wines instead of selling off their grapes to a local co-op.

A blend of  typical Douro grapes: Touriga Nacional,  Touriga Franca, Tinta Barroca, and  Tinta Roriz (Tempranillo) - full bodied, lush and plush.  Lovely focused fruit on the nose. Nice weight on the palate with crunchy tannins, a mix of red and black fruits with good concentration and definition.

The project was named as one of 20 "Best New Wineries" by Food & Wine Magazine in their October, 2005 Wine Issue.

Recipes: 
White and Rose: Roast Chicken with Grilled Red Peppers, Eggplant and Roasted Beets

This very simple Mediterranean inspired dish is perfect for a lazy afternoon Sunday lunch washed down with glasses of Copain Rose and Chidaine Blanc.

Serves 4


1 Organic whole chicken, about 3 pounds
1 lemon
Small bunch of rosemary
1 tablespoon pimenton d'Esplette
Sea salt and pepper

1 eggplant sliced into eighth-inch rounds
2 pounds small yellow beetroots well rinsed and scrubbed clean
Sea salt and pepper
2 red peppers, sliced in half, seeds removed and cut into eighths
12 ripe cherry tomatoes
1 small bunch oregano, leaves only
3 tablespoons extra-virgin olive oil
1/2 tablespoon red-wine vinegar
1 small bunch basil, leaves only
1 small bunch mint, leaves only

Extra Virgin olive oil to serve
Aged Balsamic Vinegar to serve
Sourdough baguette to serve

Set the oven to 400F.

Chop two sprigs of the rosemary and set aside. Zest the lemon and set the zest aside. Slice the lemon into 8 slices. Season the cavity of the chicken with salt and pepper and stuff with the rosemary sprigs and lemon slices. Tie the chicken. Rub the outside with olive oil and season with salt and pepper, the chopped rosemary, lemon zest and pimenton d'Esplette. Place the chicken in the oven and roast for about 30 minutes. Turn the heat down to 325 and continue to roast until the chicken is fully cooked, about another 20 to 30 minutes. Remove from the oven and keep warm.

Put the beetroots into a roasting pan, season with salt and pepper and drizzle over a little of the olive oil. Cover with foil and place in the oven along with the chicken. Roast for three-quarters of an hour or until the beetroots start to become tender. Now add the sliced peppers and little tomatoes, scatter over the oregano, and roast for a further 45 minutes, by which time all the vegetables should be tender.Remove from the oven and keep warm.

While the chicken and vegetables are roasting, turn the grill to high and grill the slices of eggplant – you need not salt them first. Cook on both sides until golden-brown. Remove and set aside.
Remove from the oven and, while warm, combine with the eggplant, tear the herbs roughly and add to the salad. Then, drizzle over the rest of the oil and the vinegar and toss together really well. Serve the vegetables on the side with the chicken, extra virgin olive oil, balsamic vinegar and fresh sourdough bread!


Reds   Beetroot-Cured Salmon with Fennel, Capers and Baby Potatoes Serves 8

The lightly cured, slightly salty salmon is perfectly complimented by the tangy, meatiness of the potato salad.

2 medium beetroot, coarsely grated
12 ounces sugar
8 ounces kosher salt
1 bunch cilantro, coarsely chopped
1 side of skinless salmon (about 2pounds), bones removed
1 pound baby potatoes, scrubbed
2 baby fennel bulbs, shaved horizontally
1 tablespoon salted baby capers, rinsed and coarsely chopped
1 cup (loosely packed) baby watercress leaves, to serve
2 ounces salmon roe, to serve
2 garlic cloves
2 egg yolks
olive oil
2 tablespoons lemon juice

Combine beetroot, sugar, salt and cilantro in a bowl. Place 2 sheets of plastic wrap, overlapping and long enough to enclose salmon, on a work surface. Spread half the salt mixture over plastic, place salmon on top and pack remaining salt mixture around fish. Wrap fish tightly in plastic wrap and refrigerate for at least 8 hours, turning halfway through.
Bring a saucepan of salted water to the boil. Add potato and cook until tender (15-20 minutes), then drain and cool. When cool enough to handle, peel and cut into 5mm-thick diagonal slices and place in a bowl.
Meanwhile, for aïoli, process garlic and yolk in a food processor until a smooth paste forms. With motor running, gradually add oil in a thin steady stream and process until emulsified. Add lemon juice and season to taste.
Add fennel, capers and aïoli to potato and toss gently to combine. Unwrap cured salmon and wipe clean of salt mixture. Thinly slice with a sharp knife and serve with potato salad, watercress and salmon roe.

Tuna Burgers with Avocado, Bacon and Cilantro Serves 6

These tuna burgers are a great alternative to meat burgers, and are much better for you. Especially if you omit the bacon! Serve with sweet potato fries on the side, and the lighter reds in this months club selection.

2 pounds sushi-grade tuna, finely chopped
6 slices of apple smoked bacon,
2 scallions, green parts only finely chopped
1 large shallot, minced
1 garlic clove, minced
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup olive oil
Sea salt and pepper
Dash of Tabasco
6 small slices of baby gem lettuce
1 ripe tomato sliced into 6 slices
1 avocado, sliced thinly
1 small bunch of cilantro, leaves only
6 brioche hamburger buns

Place the bacon on a baking sheet and cook in a 350F oven for about 20 minutes until cooked through and almost crisp. Remove and keep warm.
Put the tuna, scallions, shallot, garlic, Worcestershire sauce, Dijon mustard and 2 tablespoons of olive oil in a bowl and mix together. Season to taste with the salt and pepper, and Tabasco. Divide the tuna into 6 equal portions and shape each into a burger.
Pour the remaining olive oil into a heavy skillet pan over medium high heat. Cook the burgers for 2 minutes on each side for rare.
Warm or grill the hamburger buns and dress with mayonnaise, and mustard. Place the burger on top and serve with lettuce, bacon, avocado, cilantro and tomato.

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