Wednesday, September 14, 2011

Wine Review: La Jaja de Jau 2010 Sauvignon (France)

Okay, I guess I'll start of with, "Ooh La La, which means surprised in French, it is a French slang." Also, "Jaja" is an old French slang word for a glass of wine, everyday wine, a thirst - quencher as noted on the back label of this wine (I'm not that smart)!

This French wine is a light straw color, with aromas of floral (grassy notes), grapefruit and lemon zest. The palate mirrors the nose with those citrus flavors and grassy notes with a hint of minerality. This wine is crisp and clean with a nice level of acidity. I would pair this wine with fresh goat cheese on a thin slice of baguette or crackers; or a fried goat cheese disc that has been coated with egg white, then with seasoned Panko Japanese style bread crumbs, than sat in the freezer for a few minutes to firm up.  Then you lightly brown the coated goat cheese disc in extra virgin olive oil, perhaps Ecco Extra Virgin Olive Oil by Rutherford Ranch, then top the fried goat cheese on your favorite salad greens, that were lightly tossed in your favorite vinaigrette. I would also pair this wine with grilled fish drizzled with a lemon, butter, caper white wine sauce. Try this wine with my old faithful Sauvignon Blanc appetizer pairing that follows this review. Note:  This wine was a sample provided by Pasternak Wine Imports

Spinach and Artichoke Pinwheels


1 (10-ounce) package frozen chopped spinach, thawed

1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup mayonnaise
  • ½ cup grated Parmesan Cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • Egg wash (1 egg whisked with a tablespoon of water)
  • Dash of Sea salt
*Parchment paper for baking


Note:  Thaw puff pastry at room temperature for 30 minutes
Preheat the oven at 400 degrees

Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Unfold pastry and place on a lightly floured place or on heavy plastic wrap

Spread one half spinach mixture over pastry sheet, leaving an 1/2 inch border

Roll up pastry, jelly-roll fashion, pressing to seal seam, wrapping in heavy duty plastic

Repeat procedure with remaining mixture and pastry

Freeze 30 minutes, cut into ½ inch thick slices

These can be frozen up to 3 months

Brush with egg wash before baking. Place pinwheels on a parchment paper lined cookie sheet

Bake at 400 degrees for 20 minutes or until golden brown

Yield 4 dozen

Try this wine and food pairing and let me know what you think!

1 comment:

  1. Yum, sounds delicious Lorrie! Thanks for the great suggestions.