Classic Wine Club
April '10 Classic
Bassermann- Jordan Riesling Trocken The older I get, the more I love Rielsing. I've repeated this mantra since I attended a large German tasting in 2003. This month's white selection - a Trocken (German for dry) single vineyard Riesling is a classic example of traditional Rieslings. It's plump, with peach, nectarine, lemon and grapefruit notes. Score: 89 Wine Spectator.
CL Pinot Noir. We've featured CL wines for several years here at the shops and we love the balance and bright fruit character that the wines present. David Lattin founded Craven & Lattin in 1998 when he left Acacia Winery in 1998. His wife, Kendra Craven, is a trained enologist and complements him well on the business side of the wine industry. They produce 150 to 300 cases of each single vineyard wine they make, with a focus on Pinot Noir from various appellations. This bottlng is from the Sonoma Coast, from the famed Griffin's Lair and Armagh vineyards. Great wine at a bargain price
d'Aupilhac Montpeyroux The fastest and most economical way to get to the south of France may well be this luxurious cuvée that could also be called "the velvet underground". Open the bottle and you are there; this is the genuine article, bold and sophisticated.
Sylvain Fadat, the man behind Domaine D'Aupilhac, is no newcomer to the region. He comes from a family of winemakers, three generations strong at least. Over the past decade or so he has been an important driving force behind a Montpeyroux revolution, that has seen the region move forward to take its place as a leading communal zone of the Languedoc, one which will surely be awarded appellation status in the next decade. Fadat's first vintage was in 1989, but since then he has more than tripled the area under vine, planting a mixture of "improving varieties" and the traditional grapes. He has plenty of good material to work with. With the help of his wife Desirée and the staff, Sylvain farms about 50 acres of grapes and is also the chief winemaker. This vintage is a blend of Mourvèdre, Carignan, Syrah, Grenache and Cinsault. Aging was 20 months, underground, in large "old foudres" and oak barrels.
Moshin Merlot, Molinari Vineyard. Dry Creek Valley Rick Moshin planted and began farming this one-acre lot of Merlot in 1999 - selecting a premium Bordeaux clone (190) to cultivate. This vineyard continues to produce beautiful and bountiful fruit. This year has 5 % Cabernet to enhance this wonderful Bordeaux varietal. Full and fragrant with aromas of black fruits, fennel, savory spices and cocoa. Mild tannins and firm structure. An excellent food wine. Flavors of plum, pepper, tamarind and blackberry. Dry, dark chocolate tannins create a full mouth feel and long finish. Organically farmed.
RECIPES
For the Riesling: Fish Curry Serves 6
Rieslings are the perfect wine to pair with spicy, delicate dishes such as this fish curry.
6 fillets of halibut or bluenose bass, about 6 ounces each
1 bay leaf
1 teaspoon whole cumin seeds
1 red chili, split in half
4 medium sized potatoes, quartered, boiled and roughly crumbled
3 ripe tomatoes, chopped
1 small onion, finely chopped
3-4 cloves of garlic, finely chopped
1/2 + 3/4 tsp turmeric powder
1/2 tsp garam masala powder
3/4 tsp cumin powder
3 cups of water
4 tablespoons of olive oil
a small bunch of cilantro, chopped
1 cup shelled fresh peas
Rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a saute pan and fry them. Reserve the oil.
In the same oil, add the ingredients for tempering and when the seeds start to splutter, add the tomatoes, onions and garlic, along with the rest of the turmeric powder and a pinch of salt. Cook covered over low heat till the tomatoes are mushy…do not let it dry out too much.
Add the potatoes, cumin powder and cook, stirring continuously until everything thickens.
Add the water, increase the heat to high and bring the curry to a boil.
Add the fish, garam masala powder and season with salt. Simmer until the oil begins to rise to the top.
Add the cilantro and peas and simmer for a few more minutes.
Serve hot with plain rice and some lemon juice.
For the Montpeyroux: Barbecued Skirt Steak with Endive and Salsa Verde Serves 4
Slice the steak on the bias and divide among 4 dinner plates. Add the endive and drizzle the salsa verde over top
1 cup dry red wine
1 carrot chopped
2 stalks of celery chopped
1/2 onion, rough chop
4 garlic cloves, peeled
2 fresh bay leaves
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
2 teaspoons thyme chopped
1 teaspoon fennel seeds
1 cup fresh breadcrumbs
1 egg
1/2 tsp ground cinnamon
1/2 cup heavy cream
1 pound fresh tagliatelle or fettuccine
1 tablespoon finely chopped French tarragon
4 ounces fresh goat cheese
Preheat oven to 400F.
Coarsely chop duck carcass and place bones in a roasting pan. Roast for 20 minutes or until browned, deglaze roasting pan with red wine then transfer duck bones and juices to a large saucepan. Add 2 quarts of water, celery, carrot, onion, garlic and bay leaves and simmer over medium-high heat for 40 minutes or until reduced by half. Strain stock through a fine sieve and set aside.
Heat 2 tablespoons of olive oil in a small saucepan and sauté onion over low-medium heat, stirring occasionally, for 6 minutes or until translucent. Add carrot and celery, cook for a further 3 minutes or until softened. Cool.
Place duck meat and fat in a food processor and pulse until finely chopped. Add thyme, fennel seeds, breadcrumbs, egg, vegetable mix and cinnamon and pulse to combine. Season to taste, then with wetted hands form 1 1/2 tablespoonfuls of mixture into balls. Place on a tray in a single layer, cover with plastic wrap and refrigerate for at least 1 hour.
Heat remaining olive oil in a large frying pan, add meatballs and cook over medium-high heat, turning occasionally, for 6 minutes or until golden brown, add reserved stock and simmer for 10 minutes or until reduced to a sauce consistency. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add cream to meatballs and bring to a simmer, then add pasta and peas, and toss to combine, sprinkle with tarragon and serve with goat cheese crumbled on top.
Lamb T-Bones are a flavorful cut that includes both the loin and the filet. This recipe allows for 2 per person as they are not very big, but they do pack loads of bone sucking flavor!
1 tablespoon sea salt
1 tablespoon sugar
1/2 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1 star anise, chopped
1 bay leaf
2 sprigs of fresh thyme
6 to 8 medium carrots, peeled and trimmed
1/4 cup honey
1 teaspoon cumin seeds
2 limes, zested and juiced
3 tablespoons unsalted butter
2 cups extra-virgin olive oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
1 garlic clove, minced
1 teaspoon pink peppercorns, ground
1 teaspoon black peppercorns, ground
12 lamb T-Bones, about 8 ounces each
Sea slat and black pepper
In a large pot combine 4 cups of water and the onion, sea salt, sugar, fennel seeds, coriander, star anise, bay leaf and fresh thyme. Bring the liquid to a simmer. Turn off the heat and allow the broth to steep for 1 hour. Strain the liquid and discard the solids.
Arrange the carrots in a baking dish juts large enough to hold them. Add enough broth to cover the carrots. Cover with foil, and bake 1 1/2 hours or until the carrots can easily be pierced with a knife.
Cool the carrots in the baking dish. Remove them from the liquid. Strain the liquid and set aside.
In a medium size saute pan, heat the honey and cumin seeds until the honey is boiling and begins to brown slightly. Remove from the heat and carefully add the lime juice, butter, and 1/2 cup of the reserved liquid. Bring the mixture to a simmer and cook for 2 minutes until thick and reduced by 1/3. Add the carrots and turn them gently to coat with the glaze. Sprinkle with the lime zest.
Combine the olive oil, herbs, garlic and peppercorns in a shallow dish. Add the lamb, cover and marinate overnight.
Preheat a grill.
Remove the lamb from the marinade. Season the steaks with salt and pepper.
Grill 5 to 6 minutes on each side for medium rare. Cover and allow to rest 5 minutes before serving.