We've got a great lineup this month - five French wines, and our first Chilean Carmenère. 

First up is a great wine from the Coteaux de Vendomois, Montagne Blanche Chenin Blanc.  Coteaux du Vendomois is located in the Touraine, north of Vouvray, the Coteaux du Vendomois is a tiny, 350 acre appellation mostly east of the city of Vendome, stretching along both banks of the LoirRiver, a tributary of the Loire. 80% Chenin Blanc, arguably the least appreciated noble white grape in the world, supplemented by 20% Chardonnay, this un-wooded, remarkably priced and refreshing wine is an interesting challenge. It comes from the sun-drenched promontory of limestone clay and flint subsoil known as Montagne Blanche, similar to Muscadet, Sancerre, Chablis and Champagne soils, giving it beautiful mineralfreshness, tart citrus flavors and a hint of toast and honey. It’s ideal with ham, turkey, shellfish, fish and salads, or simply on its own.

Next is Domaine Lafage Cote Est, brought to us by two legends of the wine industry in France: Winemaker Jean Marc Lafage and importer Eric Solomon. Jean Marc Lafage excels in producing world class wine from his estate in Roussillon in Southern France. His Lafage Cote’ Est is an example of a refreshing and sophisticated wine produced from the region’s oldest varietals. He skillfully blends 60% Grenache Blanc (adds texture and acidity) 30% Chardonnay (gives the wine its body) and 10% Marsanne (adds a honeyed note).

Domaine Lafage Cuvée Nicolas Grenache, also bottled as "Cote Grenache"; sourced principally from Les Aspres; cold-soaked, and vinified in upright demi-muids - is plush and glycerin-rich yet neither heavy nor warm. Nutty underlying richness and a sounding board of wet stone compliment and set-off ripe dark berry fruit that really envelops the palate. This irresistible essence of Grenache ought to merit service for at least 3-4 years.
Score: 90. —Robert Parker's Wine Advocate

Importer Fran Kysela works very closely with Languedoc cooperative Castelmaure, and we've carried their wines for years.  Their Castelmaure La Buvette cuvée is quite wonderful - a fresh red wine blend that sees no wood.  Made from 60% Grenache, 40% Carignan.  A purple color, intense aromas of strawberry and cassis. Fresh and fruity in the mouth with silky smooth tannins. Great as an aperitif, it also pairs well with grilled meats, salads.

Montagne Blanche Rouge: Coteaux du Vendomois is a 350 acre appellation established in 2001 and is located just 30 miles from the Loire Villages of Tours and Vouvray. Near the similarly named Loir River on the eastern side of Vendôme village, this region is famous for its Chenin Blanc based white wines and reds made with Chenin Noir (aka Pineau d'Aunis,  pee-noe doe-nee). Apparently a favorite of England's Henry III (1216-1272), Pineau was once very prominent in the region, but now it accounts for a mere 1000 hectares - versus the 18,000 hectares of Cab Franc. Because of its competition for land with Pinot Noir, Malbec, Cab Sauvignon, Gamay and Meunier, Pineau is preserved by requiring farmers to have at least 40% of it planted amongst their other red grapes.

Flavor Profile: Medium-bodied, quite dry. This is for people who appreciate dry wines with a touch of astringency. The grapes in the blend perfectly complement each other: Pineau brings vibrant red fruit, acids and pepper; Pinot imparts perfume and earthy spice; Cabernet Franc supplies the dark olive hints and tannin. Pair with cold meats and charcuterie, cheeses and hors d'oeuvres, or alone as an aperitif. Serve slightly chilled.

Finally, we present our first Chilean Carmenère:  Chocolan Carmenère Inspira.  Full of lush, ripe, black-berried fruit. Made by family owned Chocalan, this is what good fruit-driven Chilean wine is all about. Very soft, round and easy to drink.

RECIPES:

For the Whites:  Trout Meunier Serves Four    

Trout:  
4 trout fillets
1 c. milk
1 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/2 stick butter (butter)
1 tbsp. olive oil

Dip fillets in milk; season with salt and pepper. Dredge lightly in flour. Melt 1/2 stick of butter in skillet with 1 tablespoon oil. Brown fillets on both sides.

Sauce:
1 1/2 c. butter (butter)
1 tsp. black pepper
1/4 c. lemon juice
4 tbsp. minced fresh parsley or 3 tbsp. capers

In a small heavy saucepan melt the butter slowly over low heat. Then cook over low heat until butter turns a light brown. Remove from heat and add lemon juice and capers. Return pan to low heat for about a minute. In serving the browned fillets, pour meuniere sauce over fish.

For the reds:  Chicken with Balsamic Vinaigrette  serves four

Ingredients

    1/4 cup balsamic vinegar
    2 tablespoons Dijon mustard
    2 tablespoons fresh lemon juice
    2 garlic cloves, chopped
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
    1/2 cup  chicken broth
    1 teaspoon lemon zest
    1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

• < Prev
• Next >