Moulin de Ferrand Entre-Deux-Mers is a 60/40 blend of Sauvignon Blanc and Semillon,  Pale yellow with hints of green, this is an aromatic wine with aromas of grapefruit that is both fresh and round on the palate.  Great as an aperitif or with seafood, fish, salads or goat cheeses.  The owner is Franck Brisson, owner of the Brisson fruit-packing firm in Ste Foy La Grande whose mother lives in the chateau. The technical management of the property is entrusted to  Pascal Colle, who combines a very progressive outlook with being fundamentally a man of the soil. The vineyard is situated on the rolling hills behind the southern bank of the river Dordogne in the NE corner of the Bordeaux appellation.

Hedges CMS White is a bright blend of Chardonnay (21%), Marsanne (2%), and  Sauvignon Blanc (77%), from the Columbia Valley appellation of Washington State.  A seamless combination of pear, pineapple, gooseberry, banana and wet straw on the nose.  Crisp acidity is balanced by sweetness of ripe fruit & a nicely viscous mouth feel.  Gorgeous mouthfeel, creamy and bright, into a polished, rich finish.  Grapes were sourced from four Columbia Valley vineyards: Bacchus, Dionysus, Destiny Ridge & Arete.



Like its white counterpart, Hedges CMS Red is a blend from the Columbia Valley, this time of Cabernet Sauvignon (46%), Merlot (48%)  and Syrah (6%).  Dark purple in color with a nose of black cherry, cassis, with hints of tar, tobacco and sweet vanilla toast. Black cherry and blackberry fruit continue on the palate with dried herbs and licorice. A nicely balanced wine with enough acid and tannins to make this a more serious longer lived wine that pairs nicely with food.

88 points, Wine Enthusiast: "Young, bright, sharply defined, this brings berry and cranberry fruit in a blend of Cabernet Sauvignon, Merlot and a splash of Syrah. Hints of pepper and herb suggest this as a companion to, say, lamb sausage. Then, as the wine opens in the glass, cherry candy comes on strong. Very pretty."


One thing you can still count on out of Spain is the occasional jaw dropping value. Here we are with the latest creation from the fertile mind of Jorge Ordoñez, this time around partnering with the Gil family. Tarima has all the makings of a long term hit.   It is a lesson in purity of fruit, rich flavors, and gregarious drinkablity even at this tender age. Tarima Monastrell is 100% Monastrell (Mourvèdre) sourced from 25-35 year old vines and raised in stainless steel with lees stirring. Medium crimson-colored, the nose reveals fragrant blueberries and underbrush. Firm on the palate with plenty of savory fruit, it is meant for drinking over the next 3 years. 

Chateau Paradis is an organically farmed Cabernet, Grenache and Syrah blend from the Coteaux d'aix-en-Provence.  The local distributor decided to no longer carry the wine, so we snatched it up for the bargain club.  The 2006 Tradition, a blend of 50% Cabernet Sauvignon, 30% Grenache, and 20% Syrah, is a serious wine. Another custom cuvée for the American importer, it exhibits a dense purple color as well as full-bodied creme de cassis, licorice, tobacco leaf, and spice box notes, sweet tannin, fresh acids, and a terrific texture as well as length. This beauty should drink nicely for 4-5 years.

In between Mount Sainte Victoire and the Luberon, you'll find Château Paradis, a beautiful winemaking estate owned by Philippe and Juliette Deschamps. Château Paradis covers an area of 45 acres with vines approximately 40 years in age. All of the grapes are hand harvested and sorted out in small cases.

Finally, we present Maison Arnoux Vieux Clocher Ventoux from vineyards on the slopes of Mount Ventoux, a Grenache, Syrah, Carignan and Cinsault blend.   The wine is  well-balanced, fruity, with a long, satisfying finish.  Many of you will recognize this region name as it’s shared by the local mountain and site of one of the Tour de France’s most unforgiving courses. Lance Armstrong’s hidden reason for refusing to retire? Possibly the fact that he has yet to win the hike up Windy Mountain, or Mont Ventoux. But back to wine: Here is classic Southern French Rhone wine at the bargain level. The blend consists of 75% Grenache, 10% Syrah, 10% Carignan, and 5% Cinsault. The flavor effect of this wine? Red fruits and scrubland spices (thyme and other herbs grow naturally around here and the constant winds tend to “marinate” the grapes with their scent). It is, by nature of its source and culture, “dusty” in texture. Some would call this white pepper, which for me is both a flavor and a feel.  The Arnoux family’s winemaking start goes to 1717 when the Count of the area of Vacqueyras granted the family a small parcel. Today they have 40 hectares and produce top value Rhone wines.

RECIPES:

For the Whites:  Mussels with Escargot Butter and Mushrooms Serves 4

The garlicky mussels are delicious as a first course to an informal large gathering. Be sure to use only the freshest mussels from a quality seafood purveyor to obtain the best results. This recipe also works just as well with clams.

• 4 ounces unsalted butter
• 3 garlic cloves finely chopped
• 1 tablespoon parsley finely chopped
• 2 tablespoons Pernod
• 4 shallots thinly sliced
• 4 thyme sprigs
• 2 bay leaves
• 4 pounds local mussels, beards removed and scrubbed
• 1/2 pound shiitake mushrooms thinly sliced
• 2 cups dry white wine
• 1 cup crème fraiche

In a mixer combine the butter, garlic, parsley and Pernod and mix until fully combined. Remove and place in the refrigerator for about 20 minutes to harden.

In a large heavy based pot, over medium heat, melt the escargot butter and add the shallots, thyme, bay leaves and mushrooms. Cook until the shallots are soft (5-7 minutes) and the mushrooms tender.  Add mussels, and white wine, cover, increase heat to high, shaking pot to distribute mussels evenly. Cook until mussels open (3-5 minutes), discarding any that haven’t opened, use a slotted spoon to transfer to a bowl and keep warm. Bring pan juices to the boil and cook until reduced by a third (5-7 minutes). Remove from heat, whisk in crème fraîche and season to taste. Serve with a crusty baguette.

For the Reds:  Chicken and Fontina Meatball Sliders Makes 12 (about 3 oz each)

These sliders are a fun and service friendly preparation for a large gathering. The meatballs can be prepared up to a day before and cooked off ahead of time and left in their sauce until your guests arrive. The cheese in the middle adds a nice creamy surprise to the first bite.

• 1/2 small white onion miced
• 3 garlic cloves minced
• 1 pound ground pork
• 1 pound ground chicken
• 4 ounces pancetta, diced
• 1 tablespoon fennel seed
• 1 teaspoon dried oregano
• 2 tablespoons flatleaf parsley chopped
• 1/2 teaspoon red chili flakes
• 1 whole egg
• 1/4 cup milk
• 1/4 cup grated Parmesan
• salt and pepper
• 4 ounces Danish Fontina cut into 1/2 inch cubes
• 12 slider buns
• 12 inner leaves from a Little Gem lettuce
• 3 cups homemade tomato sauce or high quality store bought

Preheat the oven to 325F.

Slowly cook the onion and garlic in a saute pan over low heat until soft. Cool and add to a large mixing bowl. Add the ground chicken, pork, pancetta, fennel seed, oregano, parsley and chili and flake, and mix gently to combine. Add in the egg, milk and grated Parmesan. Season and mix just to combine. Mixture should be slightly sticky. Take about 3 ounces of the mixture and shape into a ball without handling too much. Using your thumb, create a hole in the middle of the meatball and place a piece of the fontina in the middle. Close the hole and shape the meatball. Repeat the procedure with the remaining meatballs. You should have about 12 total.

Heat a large saute pan over medium high heat and sear the meatballs on a sides until golden brown. Remove the meatballs from the pan, drain off the grease and return to the stove. Add the meatballs back to the pan and cover with the tomato sauce. Cover the pan with a lid and place in the oven to cook for about 1 1/2 hours until fully done. Remove from the oven and keep warm.
Slice the slider buns and toast the insides. Place a piece of little gem lettuce on the bottom part of the slider bun and top with a meatball, some of the tomato sauce and the top of the slider bun.

For the Reds:  Marinated Pork Sandwiches with Chipotles, Avocado and Drunken Goat Serves 4

• 6 dried guajillo chiles*
• 1 dried ancho chile*
• 4 thin rib pork chops (1 lb total), bones discarded
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1 whole clove
• 1 piece cinnamon stick
• 2 tablespoons cider vinegar
• 2 large garlic cloves, quartered
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 2 to 3 tablespoons olive oil
• 8 sesame seed hamburger buns
• 2 ripe California avocados
• 1/2 cup fresh cilantro leaves
• 6 oz Drunken Goat Cheese, thinly sliced
• 4 canned chipotle chiles in adobo finely chopped*
• 1/2 large white onion, thinly sliced
• 1 large plum tomato, thinly sliced crosswise

Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.

Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side. Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.

Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.

Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.

Heat  a large heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.

Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.

Halve, pit, and lightly mash avocados in peel with a fork, then spread thickly on cut sides of rolls. Season avocado with salt, then top with cilantro. Make sandwiches with pork, cheese, chipotles, onion, and tomato, pressing sandwiches together.

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