Wine Review: 2009 Rodney Strong Chalk Hill, Estate Chardonnay

2009 Rodney Strong Chalk Hill, Estate Chardonnay

This wine has a medium straw color. The nose is filled aromas of apple, pear, and melon along with a bit of citrus, including some tropical notes, and a bit of oak. The palates flavors mimicked the nose, with an addition of a lush mouth feel  and nice acidity on the finish. What I liked about this wine is that the oak did not overpower the purity of the fruit, hence creating a balanced wine. This wine would pair well with chicken, fish, shrimp, light appetizers and light to medium flavored cheeses. This wine would be great to pair with poultry and seafood off the grill, making it a great wine to have on hand for spring and summer. Note: This wine was a sample provided by Rodney Strong Vineyards. http://www.rodneystrong.com/ SRP $20.00

Try this chardonnay with my Crispy Chicken Fingers.

Lorrie’s Crispy Chicken Fingers

4 boneless skinless chicken breasts

¼ teaspoon of Tony Chachere’s Creole Seasoning (or seasoning of your choice)

1/3 cup of Ken’s Steakhouse Honey Mustard Dressing

(Plus some to dip chicken fingers as a dipping sauce)

1 ½ cups of Panko Bread Crumbs (Japanese Bread Crumbs)

1 ½ cups of canola oil

1 brown paper bag

Instructions:

Cut chicken breasts in six vertical strips. You should get about 24 strips. Place chicken strips in a bowl with the honey mustard dressing, and coat all strips with dressing. Let marinate at least 15 minutes. Take Panko bread crumbs in a bag, along with the Creole Seasoning and shake.  Add one or two chicken fingers at a time and shake to cover the fingers completely. Once all fingers are coated, put canola oil in skillet on heat on medium/high, until the oil is hot. If you can flick a drop of water into the pan and it pops it is ready.  Fry about six fingers at a time, and fry until golden brown. Drain on a couple of paper towels. Serve with the Ken’s Steakhouse Honey Mustard Sauce or your favorite dipping sauce.

This recipe makes about 20-24 fingers, depending on the size of the breast.

Wine and Grilling: Part One

Well, the temperatures are starting to warm up in most parts of the country. We still have a few cool or even cold days here and there, but spring is around the corner. Most men and some of us women like to get our "grill" on, so looking at wines that can stand up to grilled foods should be some interest around this time of the year.

Most people always think of red wines with grilled meats, but many white wines as well as rose`wines pair well with shrimp, fish, chicken and pork off the grill. When considering wine pairings with meats off the grill always look at the marinades or seasonings put on the meat or seafood you will be grilling. The herbs and seasonings have a lot to do with success of a wine and food pairing. Herbs and spices are a must for cooking; they can turn a dish that could be ordinary into something extraordinary.  Some of my favorite herbs and spices for grilling is sage, rosemary, ginger, curry and Tony Chachere's Creole Seasoning. Ginger works so well when marking a citrus based marinade or glaze for seafood, pork or chicken. Just be mindful that when working with citrus juices like orange juice or any product with that contains sugar,  that you have to careful with burning foods on the outside on the grill. The outside will caramelize quickly and the food can be undercooked.  Here are a few wines that pair well with foods off the grill.

Bogle 2007 Phantom

The Bogle 2007 Phantom is a blend of Petite Sirah 53% (Clarksburg), Zinfandel 44% (Lodi/Amador), and Mourvedre 3% (Amador). This wine is a very deep garnet color. The nose is filled with aromas of pepper, dark fruit, and a hint of juniper. The palate mimics the nose with flavors of blackberries, blueberries and a hint of coconut which really added a nice surprise to this wine. The palate is smooth and rich. I would pair this wine with any meat off the grill. An ideal pairing would be a big steak like a thick rib eye or burger right off the grill. At a SRP of $16.00 this wine is a QPR or "bang for the buck" in my book. Note: This wine was a sample provided by Bogle Vineyards. http://boglewinery.com/

J 2009 California Pinot Gris

This wine has a light straw color. The nose is beautiful! I have to say that I have a "thing" for wines with ripe beautiful noses. The nose has a "warm" tangerine and honeysuckle nose with just a slight hint of spice. The palate mirrors the nose with an addition of honey and lime. I think this wine is one to have during the warm months and also in the the cooler months due to the warmth of the nose, the citrus flavors (tangerine), and the acidity of the wine and the hint of spice. I think this wine would pair well with young, and ripened goat cheese, pork, grilled orange glazed chicken, crab cakes, and grilled shrimp, which were marinated in a marinade that included orange juice with a bit of ginger and lime juice. This wine is one that I will have in my cellar, just to sip or to pair with a meal. Note: This wine was a sample provided by J Wines. http://www.jwine.com/

This wine is a lovely dark garnet color. The nose is filled with aromas of bright red fruit flavors, (cherries), a bit of dust, a hint of caramel and spice. The palate mimics the nose with a silky mouth feel. This wine paired well with a turkey rubbed with an herb infused compound butter. It would also pair well with roasted chicken, pork roast and salmon. In addition, this wine would pair well with grilled pork, chicken and salmon.  Note: This was a sample from Rodney Strong Vineyards. http://www.davisbynum.com/

Mas de la Dame Rose` du Mas 2010

This wine has a medium pink color. The nose has aromas of strawberries, rose petals and a hint of spice. The palate mimicked the nose with an addition of black pepper and a hint of fennel. This wine has a nice structure that showcases its blend of 50% Grenache, 30% Syrah and 20% Cinsault. This wine would pair well with grilled meats, especially baby back ribs slathered in a smokey sweet sauce, pork chops or chicken. I would even pair this wine with a grilled turkey burger brushed with a glaze made from cranberry sauce. Note:  This wine was a sample provided by Palm Bay International. SRP $ $14.99 http://www.palmbay.com/news_roses_for_spring.asp

As I have the opportunity to sample more wines and create delicious pairings, I will submit another post on wine and grilling. Foods off the grill taste so good, the smoke just adds that finishing touch that we all have come to love. Some like grilling on gas and some like charcoal. I tend to lean toward charcoal because of the intense smokey flavor, but gas is convenient. Sometimes when the weather does not permit, we use grill pans on the cook top in the kitchen.  Just remember that grilling is grilling whether outside or inside, and sometimes we just can't stop the rain!

Wine Review: 2008 Rodney Strong Alexander Valley, Estate Cabernet Sauvignon

This wine has a dark garnet color. The nose is filled with aromas of ripe dark fruit and a hint of chocolate. The palate has flavors of blackberries, dark plums and chocolate with very smooth tannins. This wine was lovely! I love a wine that is great to sip on its own and also be paired with meals, and this wine fits the bill. This wine would pair well with burgers, steaks or my super bruschetta. Note: This wine was a sample provided by Rodney Strong Vineyards. http://www.rodneystrong.com/ SRP $25.00

Lorrie's Super Bruschetta

1 head of roasted garlic toes (recipe will follow)

(1) 8 oz package of cream cheese

½ cup of sharp cheddar cheese

1/8 teaspoon of cayenne pepper

¼ teaspoon of Creole seasoning

2 tablespoons of melted I can't believe it's not butter

¼ cup of extra virgin olive oil

20 diagonally sliced pieces of French bread

(1) 12 oz jar of roasted red peppers

½ lb. of thinly sliced beef pastrami

(1) 8 oz. block of Fontina cheese

dried chives for garnish

To roast garlic:  Preheat oven to 350 degrees.  Cut the top off the head of garlic, just enough to see the garlic toes exposed. Put in a square of aluminum foil. Put olive oil on top and add about a teaspoon of water on the bottom of the foil, close up and bake for an hour. When cool enough to handle, squeeze the roasted garlic to realeas the toes of garlic.  This can be done ahead of time to save in prep time. In addition, the cream cheese mixture can be made ahead as well.

Preheat oven to 350 degrees. Mix melted margarine and olive oil together in a cup. Brush the slices of bread with the olive oil mixture and bake for about 5-7 minutes.

 In a food processor, combine cream cheese, roasted garlic, cheddar cheese, cayenne pepper and Creole seasoning and pulse until blended. 

Remove bread slices from the oven and spread a teaspoon of cream cheese mixture on each slice of bread. Then add a piece of roasted red pepper. Then add a small piece of pastrami, then a thin slice of Fontina cheese, and a drop of oil on each slice of bread. Sprinkle with chives. Bake in oven until the cheese is melted. About 5 minutes.

Wine Suggestion:  2008 Rodney Strong Alexander Valley, Estate Cabernet Sauvignon

Wine Review: 2009 J Vineyards Pinot Gris Cooper Vineyard

2009 J Vineyards Pinot Gris Cooper Vineyard

This wine is a very light straw color. The nose has aromas of citrus along with some floral notes. The palate has flavors of melon, orange and lemon zest. This wine has a nice bit of minerality, which I found quite interesting. This wine is very crisp and clean making it a great wine to pair with a young goat cheese like Humboldt Fog. This wine would also pair well with seafood and light appetizers. Note: This wine was a sample proved by J Vineyards & Winery. In addition,  this wine is only available through the J Wine Club and Tasting Room. http://www.jwine.com/  SRP $24.00

Wine Review: 2007 Sly Dog Cellars Meritage

Sly Dog Cellars Label Logo

2007 Sly Dog Cellars Meritage

This wine has a deep garnet color. The nose has aromas of cherries and spice. The palate mimicked the nose with all those cherry and spice flavors along with smooth tannins and a long finish. This wine would pair well with beef dishes, especially a grilled steak or burger. It would also pair well with an aged cheddar cheese or a mild flavored danish blue cheese. Note:  This wine was a sample provided by Artisan Wine Company.

 http://www.artisanfamilyofwines.com/ SRP $14.99

Wine News: Celebrate Earth Day in Green Valley

Celebrate Earth Day in Green Valley

Food, Wine and a conversation with Ted Turner

at the fifth annual “Eat, Drink & be Green” festival

At Iron Horse Vineyards in Sebastopol, Ca.

Sunday, April 17 – Noon to 4pm

Where better to celebrate Earth Day than Green Valley?

Celebrate Earth Day in Green Valley serves up food, wine and Ted Turner at this fifth annual “Eat, Drink & Be Green” festival held at Iron Horse Vineyards, Sunday, April 17.

It promises to be an especially delicious eco- event with a walk around  food and wine tasting, showcasing the spring releases from the aptly named Green Valley, represented by DeLoach Vineyards, Dutton-Goldfield, Freeman Vineyard & Winery, Hartford Family Winery, Iron Horse, Marimar Estate and Sequana, and others who source Chardonnay and Pinot Noir from the region. In deference to Ted Turner, who owns 50,000 head of bison across 12 ranches, the main food station will be 6-oz. grilled bison filets along with Sonoma’s finest, fresh, local, seasonal produce, cheeses, breads and an array of wonderful chocolates.

The star attraction and speaker is Ted Turner, Planet Green’s second favorite billionaire, one of GQ’s 25 “Coolest Athletes of All Time, and nominee for the Mikhail Gorbachev’s “Man Who Changed the World Award” to be awarded in London at the end of March, celebrating Gorbachev’s 80^th birthday. Ted prefers to be interviewed rather than deliver a talk, so Iron Horse enlisted National Geographic’s Boyd Matson to do the honors. Ted has agreed to entertain a few questions from the audience.

The focus of the day is The Future. There will be a one-day exhibit in a 1920s redwood barn turned temporary art gallery, curated on the theme “Vintage Future: What the Future Used to Look Like” (Think The Jetsons, the 1964 New York World’s Fair, Future Shock.). Other highlights include a time capsule with bottles of vintage Iron Horse 2010 Sparkling that will be “buried” in the cellar for 15 years to be ready for Iron Horse’s 50^th anniversary, vineyard tours, which in Green Valley is where the real future lies, and there will be a tasting and debate of “future food” – like sous-vide eggs (cooked “under vacuum) cracked over asparagus or spring peas centrifuged into green butter.

Attendance is limited to 300 people, including 100 VIPs who will attend a one-hour Sparkling and sustainably farmed California caviar reception with Ted at the Victorian home of Iron Horse founders Audrey & Barry Sterling. Tax-deductible contributions go to The Green Valley Foundation, a 501 c (3) non-profit organization. Net proceeds will benefit Ted Turner’s Captain Planet Foundation, which supports hands-on environmental education programs for youth around the world.

Ted Turner is perhaps best known as the founder of CNN and for his billion dollar gift to the United Nations. He is the second largest land holder in North America with approximately two million acres. He has five active foundations addressing some of the world's most pressing issues – from improving air and water quality and developing sustainable energy solutions to his Captain Planet Foundation, which educates children on how they can make a positive impact and the Nuclear Threat Initiative launched in 2001, which works to reduce nuclear dangers. Ted won the America’s Cup in 1977. He drives a Prius with a bumper sticker that says “Save the Humans.”

Green Valley lies entirely within the Russian River Valley in Sonoma County. Just 13 miles from the coast, it is distinguished as the coolest, foggiest part of the Russian River area, known for clean, crisp, bright, focused Chardonnays and Pinot Noirs.
Iron Horse is a pioneer of the Green Valley appellation. Their Sparkling wines have been served at the White House for five consecutive presidential administrations, beginning with the historic Reagan-Gorbachev Summit Meetings in 1985, which ended the Cold War.  Most recently, Iron Horse created a new Sparkling in partnership with National Geographic called Ocean Reserve, a limited production, vintage Blanc de Blanc, to help restore the health and abundance of the ocean. $4 of every bottled purchased goes to National Geographic’s Ocean Initiative, establishing marine protected areas and supporting sustainable fishing practices around the globe.  The Obama administration has chosen Ocean Reserve to serve at White House receptions.

Boyd Matson is a leading on-air journalist for National Geographic with the coveted job of traveling to exotic locations and joining thrilling expeditions. Matson currently hosts a weekly radio show called NG Weekend, reaching out around the world by satellite phone to talk with some of the greatest explorers in the world as they conduct their work. Matson also writes a monthly column for National Geographic Traveler magazine, called Boyd Matson Unbound.

Our growing list of sponsors includes: The Charmer Sunbelt Group, Glazer’s Distributors, Riedel Crystal, Dwell Magazine, Sonoma County Winegrape Commission, California Caviar Company, Bay Laurel Culinary, Jess Flood Design, Post Carbon Institute.

For more information, please contact

Joy Sterling

Iron Horse Vineyards

joy@ironhorsevineyards.com

A Look at French Rose` Wines

Many people still don't quite understand nor appreciate rose` wines. They are produced in many parts of the world and are gaining popularity every year. The French love and understand that rose` wines are made to enjoy, drink in their youth and not take them so seriously. The fact is that rose` wines have many styles, most in which I enjoy. These wonderful wines in different shades of pink are great in the spring and summer and pair well with a wide range of fare.  I've had the opportunity to sample three French rose` wines and they all have their own style.

Jean-Luc Colombo Cape Bleue Rose` 2010

This wine has a beautiful light salmon color. The nose has aromas of ripe peaches, white pepper and a hint of rose petals. The palate has red fruit flavors like cherry, raspberry and a slight herbal note. The wine has a nice note of minerality and a hint of lemon on the finish. This wine is like Provence in a glass. This wine inspired me to create a cream cheese spread infused with Herbes de Provence. This wine would pair well with fresh goat cheese, especially Purple Haze, appetizers, fish, shrimp, and chicken. Note: this wine was a sample provided by Palm Bay International. SRP $11.99 http://www.palmbay.com/news_roses_for_spring.asp

Lorrie's Herbes de Provence Spread

8 ounces of room temperature cream cheese

3 tablespoons chopped green onions

1 tablespoon half and half

1 tablespoon of lemon juice

2 teaspoons Herbes de Provence http://www.vgourmet.com/

¼ teaspoon of sea salt or to taste

2 pinches of cayenne pepper

Blend all ingredients in a food processor until blended and smooth. Place in a bowl and chill for at least 30 minutes. I served this spread on Town House crackers. This made for a simple but great pairing.

Mas de la Dame Rose` du Mas 2010

This wine has a medium pink color. The nose has aromas of strawberries, rose petals and a hint of spice. The palate mimicked the nose with an addition of black pepper and a hint of fennel. This wine has a nice structure that showcases its blend of 50% Grenache, 30% Syrah and 20% Cinsault. This wine would pair well with grilled meats, especially baby back ribs slathered in a smokey sweet sauce, pork chops or chicken.  Note:  This wine was a sample provided by Palm Bay International. SRP $ $14.99 http://www.palmbay.com/news_roses_for_spring.asp

This wine has a beautiful light salmon color. The nose has aromas of very ripe strawberries and cherries. The palate mimicked the nose showcasing those extremely ripe berry flavors along with a hint of white pepper. The grapes were picked at maturity, which makes the natural sugars apparent in the wine.  This makes for a  fruity and so delightful pink wine to drink on a lovely spring or summer day. If you are looking for a wine that would please those who don't enjoy a very dry wine, this would be a great choice.This wine would pair well with young goat cheese, shrimp or ham. Note: This wine was a sample provided by Palm Bay International. SRP $11.49 

http://www.palmbay.com/news_roses_for_spring.asp

Purple Haze Goat Cheese

In closing, please realize that the myth that rose` wines are the twin of white zinfandel is just that, a myth. Try some of these French beauties and tell me what you think!

Weekend Brunch

One of the best meals you can make for family and guests on a weekend is brunch. The combination of breakfast dishes and lunch dishes is a foodies dream. Some items can be purchased to save you time and some can be made. Here are a few of my favorites for brunch.

The bought items can be found in your local Fresh Market. I love their croissants. I just put my oven on 350 degrees and moisten my clean hands with water and gently rub each on and put them on a parchment paper lined cookie sheet and heat them for 5 minutes. They taste as if they came straight from the bakery. Serve them with a variety of jams, jellies and soft cheeses. The fruit and cheese selection is great along with prepared foods and salads. The selection is endless...

Lorrie's Delish French Toast

2 large eggs

½ cup sugar

¼ cup water

½ cup half-and-half

1 teaspoon * good vanilla

1/8 teaspoon of McCormick Saigon Cinnamon

1 pinch sea salt

9-12 slices of Pepperidge Farm Hot&Crusty Twin French bread (unbaked)

Butter to fry

Beat eggs well, add sugar and whisk well. Then add water and half-and-half, mix well. Add cinnamon, vanilla, and salt, whisk will. Add bread and allow the bread to absorb mixture. Add butter to the skillet on medium high heat until butter melts. Cook toast on each side until golden brown. Place a thin pat of butter on each piece of toast and serve with warm syrup. This makes a wonderful brunch item.

Note:  Good vanilla is what makes this so good. I used Sonoma Syrup Co. Pure Vanilla Extract and Pure Almond Extract. http://www.sonomasyrup.com/  Note: serve this with  scrambled eggs, crispy bacon or sausage along with my special coffee recipe.


Lorrie's Chilled Strawberry Soup

Serves 4 to 6

1 pound of strawberries (washed, leaves removed, and cut into fours)                        
1 1/2 cups of vanilla yogurt                                      
2 cups of chilled apple juice                             
6 packets of Equal (3 packets to sprinkle on strawberries, 3 packets for the sweet broth mixture)    
2 teaspoons of pure orange extract
4 chocolate mint leaves, slightly bruised with a spoon* (I bought this herb plant at a local nursery)     

In a bowl, wash and remove leaves, and cut strawberries into four pieces. Sprinkle 3 packets of Equal on the strawberries. In a large bowl, add the yogurt, and slowly whisk in the apple juice. Add the remaining 3 packets of Equal, orange extract, and chocolate mint leaves, then add strawberries. Cover and chill for a few hours until very cold! Enjoy! Note: This makes a wonderful starter or dessert for a brunch.

Lorries Special Coffee

9 coffee scoops of coffee

8 cups of water

1 tablespoon of good vanilla extract

1 tablespoon good almond extract

Put coffee in in the coffee basket/filter. Add extracts over ground coffee.  Brew according to coffee pots instructions This makes the best specialty coffee for a fraction of the price. Serve black, sugar, sugar substitute and half and half. You may also top this coffee with whipped cream to make it even more decadent!

Lorrie's Provencal Baked Tomatoes Serves 2

1 ripe red tomato

sea salt (to taste)

Herbes de Provence (to taste)

black pepper (to taste)

good olive oil

Panko bread crumbs

Preheat oven to 375 degrees. Slice the tomato in half horizontally. Place tomatoes in a shallow baking dish and sprinkle sea salt, (I used Celtic Sea Salt http://www.vgourmet.com/) black pepper and Herbes de Provence http://www.vgourmet.com/ on the cut side of the sliced tomatoes. Drizzle liberally with olive oil. Sprinkle the tops with panko crumbs and drizzle a little more olive oil on top so they can brown. Bake for 20-25 minutes.

Note:  This would be great side with salmon, roast chicken or baked chicken parts, both sprinkled with a little Herbes de Provence prior to cooking.

This was the most flavorful baked tomato that I've ever had. I've had them on brunch buffets and they were okay, but this is one preparation you need to try! Note: The Sea Salt and Herbes de Provence were samples provided by Victoria Taylor's Seasonings.  

I must admit, that I have not tried this tart, but it seems like it is so easy to prepare and the reviews are great. This would be the centerpiece of any brunch buffet. http://www.williams-sonoma.com/recipe/breakfast-tart.html

As for wines, I always prefer sparkling. If making a mimosa, don't spend a lot of money on the sparkling wine. Try a Spanish cava like Aria or a California sparkling Brut.

Aria Cava

Another one of my favorite sparkling wines is a French sparkling wine,  Marquis de la Tour Brut Rose`. This sparkling wine goes really well with brunch, especially the roast chicken and Provencal tomato suggestion.

This sparkling wine is a beautiful salmon pink color. The nose has the aroma of strawberries and other dark red fruit along with that bread aroma associated with champagne. The palate is of strawberries and dark fruit, and the sparkler has a nice finish. I love that the bubbles are tight and go on and on, even the next day. This sparkling wine would pair well with brunch foods like ham, bacon, chicken, and other appetizers and light fare. This is truly a treat you can afford. Note: This wine was a sample provided by Palm Bay International.

=WBT&catID=4&sl=0&productID=23561&uid=FAFE4FD4-E5DD-4E6E-8F59-EF14465FA7EE

Lorrie's Crab Cake Recipe and Suggested Wine Pairings

Lorrie’s Crab Cakes

Ingredients

1lb of jumbo crab meat (check for shells)

2 teaspoons of good Dijon Mustard

1 teaspoon of New Orleans Seasoning http://www.vgourmet.com/

1 pinch of sea salt

½ of lemon

½ of a small red bell pepper (if bell pepper is large ¼ of red bell pepper)

2 tablespoon of mix seasonings (flat leaf parsley, celery, and sweet onions)

3 stalks of chopped green onions

3 tablespoons of olive oil *(1 tablespoon for the seasoning and 2 tablespoons to fry the crab cakes)

2 tablespoons of unsalted butter *(divided in half, 1 tablespoon is for cooking the mixed seasoning, the other tablespoon is for frying the crab cakes))

¼ cup of mayonnaise (I use Blue Plate brand mayonnaise )

1 egg

1 ½ cup of Panko Bread crumbs (1/2 cup for the mixture and 1 cup to coat the crab cakes before frying)

Preparation

Check crab meat for any shells. Saute` the mixed seasoning, red bell pepper, and green onions in a pat of butter and one tablespoon of olive oil. Allow the seasoning mixture to cool. Mix, the crab meat, mixed seasoning, New Orleans seasoning, salt, lemon juice, egg, ½ cup of Panko crumbs, and mayonnaise. Form the mixture into 12 patties. Chill for at least 30 minutes; the longer the better. Note: Chilling helps the crab cakes stay together. Coat the crab cakes in Panko crumbs. Place a pat of butter and a tablespoon or so of olive oil in a frying pan on medium high heat and brown crab cakes on each side; repeat until all the crab cakes are browned. Place the crab cakes on paper towels to drain any excess oil. I like serving this as an appetizer or with angel hair pasta and a salad to make a meal.

Splurge Wine Pairing Suggestion : 2009 Frank Family Vineyards Napa Valley Chardonnay

This wine has a medium straw color. The nose has aromas of lemon zest, ripe stone fruit, pineapple and a hint of spice. The palate mimicked the nose, with all those aromas being concentrated flavors on the palate, especially the ripe pineapple. This wine has a hint of spice from its contact of the French oak barrels. This process was done in a way that this wine is not one of those over oaked chardonnays, it just provided the structure needed to pair well with food. It is perfectly balanced and one of the best chardonnays that I have sampled in quite a long time. This wine has a nice finish filled with spice, and at the very end lemon grass.  There is the right amount of minerality and acidity to pair with seafood. I would pair this wine with crab cakes.  I would also pair this wine with grilled shrimp, grilled salmon, grilled chicken on skewers and grilled pork chops that were marinaded in a ginger and orange based marinade. Note: This wine was a sample provided by Frank Family Vineyards. SRP $32.50 http://www.frankfamilyvineyards.com/

Value Wine Suggestion:   J 2009 Pinot Gris

This wine has a light straw color. The nose is beautiful! I have to say that I have a "thing" for wines with ripe beautiful noses. The nose has a "warm" tangerine and honeysuckle nose with just a slight hint of spice. The palate mirrors the nose with an addition of honey and lime. I think this wine is one to have during the warm months and also in the the cooler months due to the warmth of the nose, the citrus flavors (tangerine), and the acidity of the wine and the hint of spice. I think this wine would pair well with ripened goat cheese, pork, orange glazed chicken, crab cakes, and grilled shrimp, which were marinated in a marinade that included orange juice with a bit of ginger and lime juice. This wine is one that I will have in my cellar, just to sip or to pair with a meal. Note: This wine was a sample provided by J Wines. SRP  $16.00 http://www.jwine.com

The civilized oenophiles!

Gotta love those bears; they know how to pair their meals! I hope that you attempt some of my wine and food pairings and let me know what you think!

Cheers,

Lorrie

Wine Reviews: Frank Family Vineyards

2009 Frank Family Vineyards Napa Valley Pinot Noir

This wine has a beautiful dark garnet color. The nose has aromas of berries, especially dark cherries, spice, toasted brown sugar and a hint of smoked bacon. The palate was filled with flavors of cherry pie filling and spice along with smooth tannins. This wine was silky and quite balanced. I paired this wine with smothered pork chops with fresh sage in the gravy. This wine pairs well with pork and would pair well with roast chicken, fried chicken, salmon, ham, and mackerel cakes. Note: This wine was a sample provided by Frank Family Vineyards.  SRP $35.00 http://www.frankfamilyvineyards.com/

Note: this is the label from the 2007 vintage.

2008 Frank Family Vineyards Napa Valley Zinfandel

This wine had a dark purple color. This vintage has a bit more power and structure, primarily from the addition of Petite Sirah in the blend. The nose has aromas of dark fruit primarily blackberries, pepper and spice. The palate mimicked the nose with an addition of dark cherry along with smooth tannins which provides a bit of structure in this wine. This wine is very full-bodied and would pair well with meats off the grill, especially steaks and sausages. Note: This wine was a sample provided by Frank Family Vineyards.  SRP $36.75 http://www.frankfamilyvineyards.com/

2009 Frank Family Vineyards Napa Valley Chardonnay

This wine has a medium straw color. The nose has aromas of lemon zest, ripe stone fruit, pineapple and a hint of spice. The palate mimicked the nose, with all those aromas being concentrated flavors on the palate, especially the ripe pineapple. This wine has a hint of spice from its contact of the French oak barrels. This process was done in a way that this wine is not one of those over oaked chardonnays, it just provided the structure needed to pair well with food. It is perfectly balanced and one of the best chardonnays that I have sampled in quite a long time. This wine has a nice finish filled with spice, and at the very end lemon grass.  There is the right amount of minerality and acidity to pair with seafood. I would pair this wine with crab cakes.  I would also pair this wine with grilled shrimp, grilled salmon, grilled chicken on skewers and grilled pork chops that were marinaded in a ginger and orange based marinade. Note: This wine was a sample provided by Frank Family Vineyards. SRP $32.50 http://www.frankfamilyvineyards.com/

Wine and Goat Cheese Party

I just wanted to share this wealth of information that I found on Pottery Barn's website. My favorite pairing with goat cheese is sparkling wine. I love to put the goat cheese on a thin slice of baguette. My favorite baguette's are the ones that I purchase from my local Fresh Market. This pairing is to die for!

http://www.potterybarn.com/shop/dinnerware-entertaining/party-planner/wine-cheese-party/

J Cuvee 20 Brut

This wine is a beautiful light golden hue, with ongoing small tight bubbles. The nose is filled with notes of lemon, a hint of orange, apple and pear along with a hint of yeast. The palate mimics the nose but includes the flavor of grapefruit. This wine is so fresh and lively, and the finish has that right amount of acidity to make this sparkling wine food friendly. I paired this wine with Cypress Grove Chevre's Humboldt Fog on a thin slice of French bread. I would also pair this wine with oysters on the half shell or any oyster based appetizer or main course. Note: This wine was a sample provided by J Winery. http://www.jwinery.com/

My Wine Writer Story: A Look at the Past and Now...

2005 Katrina Meritage Whine

By

Lorrie S. LeBeaux

As a wine lover and avid reader of Wine Enthusiast Magazine, I felt compelled to write my wine-related Hurricane Katrina story. My wine story began many years ago, in New Orleans, while attending Dillard University. My college pals were a classy bunch. We only drank champagne (Andre Cold Duck and Sparkling wine). So, I began being a wine enthusiast at an early age. I never thought much about my love of wine for years until my passion was exposed. When I attended parties as an adult and asked for a glass of wine, my racial counterparts were shocked that I liked wine and knew a little about the libation. I shook off this stereotypical incident for years, until 2005.

I received a ticket to a Napa Valley wine tasting in Uptown New Orleans as a birthday gift from a dear friend of mine. I don't know if she knew, but attending this event was equivalent to going to the Golden Globe Awards to me. So, I got dressed for the part, wearing my wine attire, which was soft and elegant with the sparkles from my diamonds, just as any good wine should be--at least one that you would remember. I had begun writing newsletters that focused on wine, wine and food pairings, art, decor, and entertaining. This was just a hobby for me, something to express my passion for life. So, I decided to bring a few of my newsletters to test the waters, so to speak, and to see if the wine community would receive this African American wine lover in a positive fashion. The answer was a resounding yes. Wine representatives from Rutherford Ranch, Schramsberg, Ceja, Markham, St. Suprey and many others loved my newsletters and pledged donations of their wine for me to review in my online newsletter, Life's Little Luxuries Newsletter (http://www.lifeslittleluxuriesnewsletter.com/). Note: This newsletter no longer exist as of 2009.

The first newsletter went online in April 2005 and the last the first week in August 2005. From the beginning of my newsletter being published, I received support from the wine community because my mission was one of truth. I want to help create diversity in the world of wine. People of color do drink wine, and the numbers are growing. This fact was noted in a recent article in a wine publication. Wine is something to be experienced and enjoyed by all. This premise was key in my mission and the wine community understood this. I had a group of friends who, pre-hurricane Katrina, would meet with me once a month to taste wine and to experience wine and food pairings. My home was the guinea pig for the newsletter. Before Hurricane Katrina, my kitchen was a wine and food lover's haven. It was custom built for myself, for my passion, and for the passions of my family six years ago. The under-the-counter KitchenAid wine cellar was my pride and joy, as were all my things needed to cook and entertain my family and friends. It was my laboratory for my monthly newsletter.

The kitchen desk area in my home is where I met Carol Ricci of Kendall-Jackson Wine Estates. Talk about a "Taste of the Truth," Jess Jackson and his wonderful staff are the real thing. From the beginning to the time of my relocation to Little Rock, AR, Carol Ricci, PR coordinator for the company, has been supportive of my project and me. They have supported every wine tasting for events in New Orleans and in Little Rock. Kendall-Jackson is the same as what wine is to me: a treasure. Even though I don't communicate with Kendall-Jackson Wine Estates anymore, they were a positive force in my life when I truly needed one.

 Another major giant in the wine world is the Rodney Strong Vineyards. Michele Prinz of Rodney Strong also believed in my project and added my newsletter to their new release sample list. She has also continued to contact me throughout the Hurricane Katrina ordeal. Note:  Michelle Prinz is no longer with Rodney Strong, but before she left, she put me in the good hands of Robert Larson.

Well, Hurricane Katrina may have ruined my home and almost everything that I owned, and the same for all those affected in the Gulf South, but it could not take away my love of wine, the kindness shown by the wine community, and the newsletter's photos of my home and homes of the other New Orleans ladies who hosted wine tastings for my newsletter.

 In addition to those positive things, I met a wonderful woman, Lorri Hambuchen, in Little Rock. She writes a wine column titled "Uncorked" for the Arkansas Democrat-Gazette. Shortly after my evacuation to Little Rock, I read her column and contacted her. She loved my newsletters and then sheepishly asked me if I needed help. I had never really needed any help before and had to realize quickly that, yes, I needed help. So, she asked me for a list, via email (the laptop was one thing I brought from home) so I sent her a list. She and her church helped my family and extended family in so many ways.

 So I guess the blend of my 2005 Katrina Whine would be a blend of disaster, wine estate-inspired courage (newsletter), love, and hope. I think that is why I love wine. It transcends race, gender, and socioeconomic status; wine has a life of its own. It is like a person; some have love and integrity in every sip and some are lacking in every earthly and wine sense. Maybe the magic comes from those who craft the wines. Is that why I just wrote about two of the biggest giants in the wine world? Go figure!

George Rose

 PR Director J Vineyards & Winery

Robert Larson

PR Director Rodney Strong Vineyards

Special Note: This article was written in 2006. I'm still honored to be in contact with some of the wineries who supported my writing from the very beginning. Let me thank Rodney Strong Vineyards and PR Director Robert Larson for their continued support of my wine writing. I'd also like to thank Rutherford Ranch Wines and Liz Cohen PR Director; they were there from the beginning as they are today. I'd also like to thank George Rose, whom I met when he was PR Director of Kendall-Jackson Wine Estates and now is the PR Director of J Wines. George Rose and J Wines continue to support my wine writing endeavors.

Posting this article was a challenge, because I had lost it and felt so compelled to find it. I finally found in in my email search engine; I had sent this to my wine friend years ago. Sometimes we have to look back at the past to appreciate our lives as we live them now; realizing that the only way we want to go is up! Life can be harsh, but as long as we realize that it will all be okay, we can weather any storm. That is one of the lessons that I have learned and I wanted to share it with all of you. People are put into our lives for a reason, so I celebrate all of these wonderful people of wine country for the positive impact that they have had in my life.

I also would love to give thanks to all the wineries who continue to support my work in the wonderful world of wine, especially Bogle and Palm Bay International ! These wineries are always noted in my reviews and blog entries. Again thanks to you all!

Check out a link that relates to this post! http://www.wine-blog.org/index.php/2010/05/26/how-new-orleans-and-wine-come-together-in-the-same-breath/

 

Simonnet-Febvre French Sparkling Wines

I have been on a quest to get people to drink sparkling wines on a regular basis. This concept that sparkling wine is only to be consumed on special occasions in nonsense. We deserve to feel special "just because" we are who we are! We are awesome and we love wine and food. So, check out these wines and let me know what you think.

This sparkling wine had a nose of white fruit and breadiness that is found in champagne. The nose mimicked the palate with an addition of nice minerality and a creamy mouth feel. This sparkling wine is wonderful to sip alone or to pair with triple cream cheeses like St. Andre and young goat cheese like Humboldt Fog on a slice of French bread. I would also pair this wine with seafood especially oysters. Note: This wine was a sample provided by Louis Latour Inc. http://www.burgundyandbeyond.com/ SRP $18.00

Humboldt

Fog

St. Andre

This sparkling wine had a beautiful light pink hue. The nose was filled with red fruit flavors and a bit of toast. The palate mimicked the nose with an addition of a hint of spice on the finish.  This wine may look soft, but it has a depth of flavor of a red wine which makes it a wonderful food wine. I would pair this sparkling wine with roast chicken, fried chicken, ham, pork roast and salmon. Note: This wine was a sample provided by Louis Latour Inc. SRP $18.00 http://www.burgundyandbeyond.com/

I decided after one sip of this rose` sparkling wine,  that it would pair well with a baked tomato. It made for a great pairing!

Lorrie's Provencal Baked Tomatoes

Serves 2

1 ripe red tomato

sea salt (to taste)

Herbes de Provence (to taste)

black pepper (to taste)

good olive oil

Panko bread crumbs

Preheat oven to 375 degrees. Slice the tomato in half horizontally. Place tomatoes in a shallow baking dish and sprinkle sea salt, (I used Celtic Sea Salt http://www.vgourmet.com/) black pepper and Herbes de Provence http://www.vgourmet.com/ on the cut side of the sliced tomatoes. Drizzle liberally with olive oil. Sprinkle the tops with panko crumbs and drizzle a little more olive oil on top so they can brown. Bake for 20-25 minutes. This would be great side with salmon or roast chicken.

This was the most flavorful baked tomato that I've ever had. I've had them on brunch buffets and they were okay, but this is one preparation that you need to try! Note: The Sea Salt and Herbes de Provence were samples provided by Victoria Taylor's Seasonings.  

The Cooking Pantry

For those of us who love to cook or should I say create culinary delights in the kitchen, a well stocked pantry is a must! There are some things that  make me feel lost when cooking if they are not at my fingertips. I hate to say this, but making a roux or gravy is for the birds from scratch as long as this product is on the market.http://shop.tonychachere.com/roux-gravy-mixes-c-8025.html

You just sear the seasoned meat in a little canola oil, remove the meat from the skillet, then add the chopped onion, celery, parsley, a pinch or so of dried thyme and cook vegetables until tender. Then add this roux mix, whisk , then add water. You have to work the lumps out with a whisk and pour over your roast, pork chops or chicken parts and roast in a covered baker. I always add a few bay leaves and roast until desired doneness. Hint:For pork roast I always cook the meat on a low temp like 300 degrees for about two hours or until it looks super tender.

I love to bake and cook with good vanilla. I love Sonoma Syrup Co. Vanilla and Almond Extract. The flavors are so pure and they really shine through in your finished dessert. http://sonomasyrup.bigcartel.com/product/no-40-vanilla-extract

I'm also in love with French mustard's and cornichons or gherkins. There is a website called the three pigs that has wonderful mustard's and cornichons. They also have some of the best pate` that I've ever tasted. They provide a list of online shops that you can purchase their products. http://www.3pigs.com/

Good balsamic vinegar is a must for making salad dressings, marinades, bruschetta with tomatoes, basil, garlic and olive oil. Some love it drizzled over strawberries. I keep Fini balsamic vinegar on my counter top.

Olive oil is a staple for the kitchen. I love all kinds. Sometimes, I buy the fancy, sometimes the store brand. I love the fact that a lot of wineries are selling olive oil in their online wine stores.  Fresh herbs in my kitchen window sill or deck in pots are so convenient. You only use what you need, so they are fresh and free of pesticides.

Good cocoa powder for baking is a must as well as spices for cooking. In addition, I like to keep instant coffee and espresso powder around when I'm cooking or baking with chocolate; it seems to intensify the taste of the chocolate. I also keep Tony Chachere's Creole Seasoning in my pantry, along with good sea salt, black pepper, garlic powder, ground ginger, chili powder and of course cayenne pepper.

Cream of mushroom soup is frowned upon by many people in the food world, but it provides great flavor and texture to appetizers, soups and casseroles. I keep one or two cans in my pantry.

These are just a few of my must haves in my pantry.Oh, I can't forget wine. I love to have a few bottles of bubbly on hand to celebrate life! I'd love to here of some of the items that you truly must have in your pantry; send me a comment!