French Wine Club
June '09 Selection
Another of the fabulous '07 Châteauneufs have arrived! The hype is true - these wines are amazing.
This month, we feature the Domaine Grand Veneur Châteauneuf du Pâpe, a stunning wine.
2007 Grand Veneur, Châteauneuf-du-Pape Rouge
"Rich but pure, with lovely crushed plum and violet aromas followed by layers of mesquite, roasted vanilla, melted licorice and pastis. Long and very silky through the finish. Still quite primal now, but should evolve nicely. Best from
2010 through 2022." - Wine Spectator (May 2009), 91 pts.
"The superb 2007 Châteauneuf-du-Pâpe exhibits a deep ruby/purple color followed by notes of cassis, black raspberries, licorice, charcoal, and a hint of camphor.
It possesses superb concentration, full-bodied richness, great purity and texture, and a long finish that lasts 35-40 seconds. Drink it over the next 12-15+ years."- Wine Advocate ( Oct. 2008), 90-93 pts
Recipe: Tuna Confit With Black Olive Tapenade and Tomato Salsa 4 servings
This recipe is a little bit more involved as it requires some advance preparation and some steps are done a day or two ahead. On the other hand, it all can be prepared ahead and allowed to sit which makes it a great stress free dinner party dish. Tuna and tapendade seems like a good way to get away from always serving Châteauneuf-du-Pâpe with lamb or beef.
Ingredients: For the tuna confit
1 pound tuna steak, bones removed
1 large or two small preserved lemons, halved, pitted and thinly sliced, plus 1 tablespoon of their liquid
6 sun-dried tomatoes (dry or oil-packed), shredded
3 medium cloves garlic, smashed
2 scallions, white and light green parts, thinly sliced crosswise
1 rib celery, trimmed and thinly sliced crosswise
3 sprigs flat-leaf parsley, trimmed and coarsely chopped
1 sprig thyme leaves, coarsely chopped
1 sprig rosemary leaves, finely chopped
1 1/2 teaspoons fleur de sel or fine sea salt
1/2 teaspoon crushed red pepper flakes, or to taste
Finely grated zest and juice of 2 lemons
1 cup extra-virgin olive oil
For the tapenade
1/2 cup pitted, oil-cured black olives
1 anchovy, drained
Finely grated zest and juice of 1/4 lemon, plus more as needed
Pinch rosemary (fresh or dried), plus more as needed
Pinch thyme (fresh or dried), plus more as needed
Pinch cayenne pepper or piment d'Espelette, plus more as needed
1 tablespoon olive oil, or more as needed
Ingredients: For the tomato salsa
1/2 pint grape tomatoes, halved horizontally
1/2 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
1 tablespoon finely minced preserved lemon
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons liquid from the preserved lemons
Pinch cayenne pepper or piment d'Espelette
Fleur de sel or fine sea salt
For the tuna confit: Cut the tuna portion in half so that it will fit into a 9-inch nonreactive baking dish or loaf pan, such as Pyrex brand. (You can use a 9-inch-square Pyrex dish, but depending on the size of the tuna, you might have to use more oil to make sure the tuna and seasonings are submerged.) Set aside.
Combine the ingredients, except for the liquid from the preserved lemons, the lemon juice and the olive oil, in the nonreactive baking dish or loaf pan, stirring to combine. Place the tuna in the mixture and use your hands to spread the seasoning evenly over the fish.
In a medium bowl, whisk together the liquid from the preserved lemons, the lemon juice and the olive oil. Pour over the tuna and stir to mix well. Cover the baking dish or loaf pan tightly with plastic wrap and refrigerate for 1 to 2 days.
Remove the tuna from the refrigerator and let it come to room temperature.
Preheat the oven to 225 degrees. Line a baking sheet with aluminum foil or parchment paper.
Remove the plastic wrap from the tuna dish and mix the liquid and seasonings. Put the pan on the baking sheet, cover the tuna with a sheet of parchment paper and put a pot lid over it to keep the parchment in place. Bake for 1 hour; the tuna should be firm, and possibly rosy in the center. Transfer to the stovetop to cool.
For the tapenade: Combine the ingredients in the bowl of a mini food processor. (You can also do this in a standard blender or with a hand-held blender.) Pulse, scraping down the bowl as needed, until the olives are pureed. For a slightly thinner consistency, add the olive oil drop by drop. Taste and add herbs, pepper or lemon juice, as desired. Cover and store in the refrigerator until needed.
Recipe Source:
For the salsa: Combine the ingredients in a medium bowl and mix well. Cover and keep at room temperature, or refrigerate for up to 2 hours.
To serve: Carefully transfer the tuna (only) to a cutting board. Cut the fish into long slices, the way you might cut beef, and place them on a serving platter. Spoon over some of the seasonings and cooking juices; put the rest in a bowl to be passed at the table. Top with salsa and a little tapenade; pass the rest of the tapenade at the table.
This month, we feature the Domaine Grand Veneur Châteauneuf du Pâpe, a stunning wine.
2007 Grand Veneur, Châteauneuf-du-Pape Rouge "Rich but pure, with lovely crushed plum and violet aromas followed by layers of mesquite, roasted vanilla, melted licorice and pastis. Long and very silky through the finish. Still quite primal now, but should evolve nicely. Best from
2010 through 2022." - Wine Spectator (May 2009), 91 pts.
"The superb 2007 Châteauneuf-du-Pâpe exhibits a deep ruby/purple color followed by notes of cassis, black raspberries, licorice, charcoal, and a hint of camphor.
It possesses superb concentration, full-bodied richness, great purity and texture, and a long finish that lasts 35-40 seconds. Drink it over the next 12-15+ years."- Wine Advocate ( Oct. 2008), 90-93 pts
Recipe: Tuna Confit With Black Olive Tapenade and Tomato Salsa 4 servings
This recipe is a little bit more involved as it requires some advance preparation and some steps are done a day or two ahead. On the other hand, it all can be prepared ahead and allowed to sit which makes it a great stress free dinner party dish. Tuna and tapendade seems like a good way to get away from always serving Châteauneuf-du-Pâpe with lamb or beef.
Ingredients: For the tuna confit
1 pound tuna steak, bones removed
1 large or two small preserved lemons, halved, pitted and thinly sliced, plus 1 tablespoon of their liquid
6 sun-dried tomatoes (dry or oil-packed), shredded
3 medium cloves garlic, smashed
2 scallions, white and light green parts, thinly sliced crosswise
1 rib celery, trimmed and thinly sliced crosswise
3 sprigs flat-leaf parsley, trimmed and coarsely chopped
1 sprig thyme leaves, coarsely chopped
1 sprig rosemary leaves, finely chopped
1 1/2 teaspoons fleur de sel or fine sea salt
1/2 teaspoon crushed red pepper flakes, or to taste
Finely grated zest and juice of 2 lemons
1 cup extra-virgin olive oil
For the tapenade
1/2 cup pitted, oil-cured black olives
1 anchovy, drained
Finely grated zest and juice of 1/4 lemon, plus more as needed
Pinch rosemary (fresh or dried), plus more as needed
Pinch thyme (fresh or dried), plus more as needed
Pinch cayenne pepper or piment d'Espelette, plus more as needed
1 tablespoon olive oil, or more as needed
Ingredients: For the tomato salsa
1/2 pint grape tomatoes, halved horizontally
1/2 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
1 tablespoon finely minced preserved lemon
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons liquid from the preserved lemons
Pinch cayenne pepper or piment d'Espelette
Fleur de sel or fine sea salt
For the tuna confit: Cut the tuna portion in half so that it will fit into a 9-inch nonreactive baking dish or loaf pan, such as Pyrex brand. (You can use a 9-inch-square Pyrex dish, but depending on the size of the tuna, you might have to use more oil to make sure the tuna and seasonings are submerged.) Set aside.
Combine the ingredients, except for the liquid from the preserved lemons, the lemon juice and the olive oil, in the nonreactive baking dish or loaf pan, stirring to combine. Place the tuna in the mixture and use your hands to spread the seasoning evenly over the fish.
In a medium bowl, whisk together the liquid from the preserved lemons, the lemon juice and the olive oil. Pour over the tuna and stir to mix well. Cover the baking dish or loaf pan tightly with plastic wrap and refrigerate for 1 to 2 days.
Remove the tuna from the refrigerator and let it come to room temperature.
Preheat the oven to 225 degrees. Line a baking sheet with aluminum foil or parchment paper.
Remove the plastic wrap from the tuna dish and mix the liquid and seasonings. Put the pan on the baking sheet, cover the tuna with a sheet of parchment paper and put a pot lid over it to keep the parchment in place. Bake for 1 hour; the tuna should be firm, and possibly rosy in the center. Transfer to the stovetop to cool.
For the tapenade: Combine the ingredients in the bowl of a mini food processor. (You can also do this in a standard blender or with a hand-held blender.) Pulse, scraping down the bowl as needed, until the olives are pureed. For a slightly thinner consistency, add the olive oil drop by drop. Taste and add herbs, pepper or lemon juice, as desired. Cover and store in the refrigerator until needed.
Recipe Source:
For the salsa: Combine the ingredients in a medium bowl and mix well. Cover and keep at room temperature, or refrigerate for up to 2 hours.
To serve: Carefully transfer the tuna (only) to a cutting board. Cut the fish into long slices, the way you might cut beef, and place them on a serving platter. Spoon over some of the seasonings and cooking juices; put the rest in a bowl to be passed at the table. Top with salsa and a little tapenade; pass the rest of the tapenade at the table.