Thursday, July 28, 2011

Wine Review: White Oak 2009 Sauvignon Blanc


This wine is a light straw color. The nose has aromas of bright fruit, primarily citrus (grapefruit), pears, apples, and lemon zest. The palate mirrors the nose, along with hints of wet stone, and a bit of minerality. This wine has good acidity and a nice finish, which makes it a good wine to sip alone or to pair with food.

 I paired this wine with fresh goat cheese on crackers. I also think this wine would pair well with a sheep's milk cheese called Ossau Itray (oh-soh-ee-RAH-tee) http://www.artisanalcheese.com/prodinfo.asp?number=10074. In addition, I would pair this wine with seafood, appetizers with artichokes and spinach as the main ingredients and light cheeses. Note: This wine was a sample provided by White Oak Vineyards & Winery http://www.whiteoakwinery.com SRP $16.00

Glass Corks



http://www.vinivino.com/blog/syrah-cusumano-2008-wine-of-the-week/

This glass cork was introduced to me about two weeks ago in a chic wine shop in Jackson, MS. I was visiting my dear friend Donna, and I told her I wanted to check out a nice wine shop. When I told the wine sales guy about my blog, he showed me the glass cork and we both went on and on about them.

 He predicts that the corks will start to be produced in other colors besides the clear glass. He gave one to me and I felt like I got a small treasure; I keep it in my purse so I can show other wine lovers my new treasure!

The wine world is full of small and big treasures; I guess that is why I love it so much! There is something for everyone to experience.

Cheers,

Lorrie

Wine Review: Ceja 2007 Sonoma Coast Pinot Noir


This wine is a garnet color. The nose has aromas of dark fruit, herbal notes and spice. The palate mirrors the nose with a great balance of dark fruit, plums, dark cherries and raspberries with hints of earth, herbal notes and spice. The wine has a nice acidity, that begs to be paired with food. This Pinot Noir is not shy at all!

I would pair this wine with pan seared salmon brushed with olive oil and seasoned with sea salt, black pepper and Herbes de Provence http://www.vgourmet.com/Herbes-de-Provence/p/VIC-00105&c=VictoriaGourmet@SeasoningBlends, roasted chicken, fried chicken, pork roast with finely minced sage in the gravy, lamb, duck and Cypress Grove Chevre Purple Haze goat cheese. In addition, I think this wine would pair well with grilled Portabello mushrooms, brushed with olive oil http://www.rutherfordranch.com/products/product.php?productid=16154&cat=258&page=1 and seasoned with sea salt http://www.vgourmet.com/Anglesey-Sea-Salt/p/VIC-00116&c=VictoriaGourmet@SeaSalts and black pepper.

 Note: This wine was a sample provided by Ceja Vineyards  http://www.cejavineyards.com for review. SRP $50.00

Note: The salts, seasonings and olive oil were samples provided for review a while ago. I love these products and utilize them in the recipes I prepare to pair with the wines I recommend. I am a stickler for perfection, and when I find the right products I stand by them!

Also, I love this seas salt on french fries http://www.vgourmet.com/Australian-Flake-Salt/p/VIC-00141&c=VictoriaGourmet@SeaSalts. Try frying your own chicken or picking up your favorite take out chicken and making homemade french fries and sprinkling this sea salt on top of those hot fries and sip on this wine along with the fried chicken. Sometimes I cheat and fry Ore Ida frozen fries in canola oil, and sprinkle this sea salt on top. I think it is so "chic" to pair a simple food pairing with an elegant wine.

Cheers,

Lorrie

 

Thursday, July 21, 2011

Wine Review: Ceja Napa Valley-Carneros 2008 Chardonnay


This wine is a light straw color. The nose is filled with fresh fruit aromas, which are somewhat tropical when your nose enters the glass. There are aromas of pears, citrus, primarily orange zest, and lemon zest jumping out of the glass.  The palate mirrors the nose, along with a crisp, clean mouth feel with a hint of toast. The finish is long, with those notes of citrus, primarily lemon zest. This chardonnay is well balanced and is great to sip alone or to pair with foods because of it's nice acidity.

 Also, if you are an "ABC" person, meaning "anything but chardonnay" wine drinker, this wine will be a pleasure for you to drink! I am so happy that the "oak" is restrained in this chardonnay; I believe that is what makes it a wonderfully balanced wine. I paired this wine with Ossau Itray sheeps milk cheese http://www.artisanalcheese.com/cheeses/Ossau-Iraty .

I would also pair this wine with roasted chicken, fish, shrimp, crab, appetizers with spinach and artichokes (Note: See recipe below), goat cheese and other light cheeses. Note: This wine was a sample provided by Ceja Vineyards. http://www.cejavineyards.com SRP $34.00

Try the recipe below with this wine and let me know what you think!


Spinach and Artichoke Pinwheels

Ingredients

  • 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

Preparation

Preheat the oven at 400 degrees

Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Thaw puff pastry at room temperature for 30 minutes

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

Wednesday, July 13, 2011

The Screw Cap Debate



This is such a touchy subject! Some of us including me,  love the romance of opening a nice bottle of wine with a corkscrew; but there are times that a screw cap is just a joy for me. I happen to think that having a screw cap helps to keep the wines preserved longer due to one of wine's enemies, oxygen.

Okay, it may not be the most romantic way of opening up a bottle of wine, but at times, romance is overrated! If you open a nice bottle of Sauvignon Blanc or Pinot Gris and can't finish the bottle the screw cap will keep the one fresh and maintain the wines integrity for a few days. Bottle stoppers, just don't work as well in my opinion. I own the Screwpull wine saver which basically pulls the oxygen out of the bottle and creates a seal with little rubber bottle stoppers.

This system works pretty good for reds, whites and rose`s, but if you can just screw the cap back on why not? I am open and can go either way, but the screw cap is so convenient and you don't have to bring a corkscrew if you are going to an outside event or to a person's home who may not own a corkscrew. Yes, many of us wine lovers have friends who don't drink wine, so we "bring our own bottle" to to gathering with friends who don't drink wine, so we have to go out prepared. This is another great wine with a screw cap.




 Here is another one of my screw cap picks for summer.


These wines are great to sip alone or to pair with light cheeses, goat cheeses, seafood, chicken, pork, and salads topped with Feta, Manchego or fresh goat cheese. Sauvignon Blancs pair well with fresh goat cheese dusted with dill, try the Cypress Grove Chevre Dill variety. Pinot Gris pairs well with light cheeses, grilled shrimp and crab, especially crab cakes.  I also like to just sip it alone!

Note: These wines were provided for the review by Art + Farm Wines and J Wine.

I still love the romance of using my antique corkscrew that I got in New Orleans in an Antique store on Magazine Street after Hurricane Katrina. I love the fact that so many hands have used it, and it is still in working condition. I also wonder about what wines were opened with my beautiful antique corkscrew and how much fun the folks had when drinking their wine.

My Antique Corkscrew from New Orleans

Excuse the photo; I have not mastered the art of paintbrush!













Monday, July 11, 2011

News From The Hess Collection Winery

MacPhail Family Wines Joins The Hess Collection


Winemaker James MacPhail Will Lead Sequana And MacPhail



NAPA, Calif. (July 11, 2011) — Winemaker James MacPhail is joining The Hess Collection in a move described as “a coming together of two families”, bringing along his MacPhail Family Wines while continuing his work as the founding winemaker for
Sequana Vineyards.


The Hess Collection will acquire the MacPhail Family Wines brand, as well as existing inventory, and winemaker MacPhail will continue to be the hands-on winemaker for both Sequana Vineyards and MacPhail Family Wines. Details of the acquisition will remain private.

“While working with the team at The Hess Collection to build Sequana Vineyards, I developed a solid appreciation of our shared ideals and commitment to Pinot Noir,” explained MacPhail. “This ‘union’ allows me to focus on what I love to do best, which is simply crafting limited production Pinot Noir from exceptional appellations, continuing our exploration of the finest Pinot Noir vineyards.”


Gary Bulger, president of The Hess Collection, said MacPhail Family Wines complements and builds on the success that Sequana Vineyards has enjoyed since its first vintage in 2007. “We have long considered James to be a part of our extended family, and we welcome the opportunity to enhance and enrich our relationship.” Bulger said no changes are planned with either winery.


MacPhail Family Wines was founded in 2002 with a “sole passion to handcraft Pinot Noir from premier Sonoma and Anderson Valley/Mendocino appellations.” Sequana Vineyards, with a debut vintage in 2007, focuses on cool-climate growing regions, principally Green Valley of the Russian River Valley and the Santa Lucia Highlands, in Monterey. Both projects have received notable acclaim from wine reviewers and the wine trade alike.


MacPhail Family Wines and Sequana Vineyards offer a variety of vineyard designated wines of limited production, usually just a few hundred cases for each expression. MacPhail produces 4,000 cases annually, while Sequana produces about 11,000 cases each year.


Sequana Vineyards wines range in price from $32 to $50, with MacPhail Family Wines offerings at $40 to $60.


James MacPhail followed an unconventional path to winemaking, growing up in Marin County in a family with roots dating to the 1880’s and broad-ranging interests in disparate business interests, including dairy farming near Tomales Bay as well as ventures in appliances, building materials and natural gas.


His early experiences included travel, the arts and athletics. He became an accomplished classical pianist and bagpiper, most famously playing “Amazing Grace” solo in San Francisco’s Davies Symphony Hall for Queen Elizabeth when she visited Northern California in 1982. In 1983, he became the youngest swimmer to swim across the Golden Gate, and remains a nationally ranked Masters Class competitive swimmer.


After an early career in hospitality, he began apprenticing with notable Sonoma County winemakers, and quickly focused on Pinot Noir, and a passionate bond was formed. He still crafts other varietals into much appreciated wines, but Pinot Noir has become his signature.


“Making wine has always symbolized something very special to me,” James remarked. “Slowing down, letting the creativity lead you in this fast paced world, is a rare privilege. Hand-crafting wines that bring joy to people, encouraging them to spend quality time with friends and family, is something I truly appreciate.


“For me, Sequana and MacPhail Family wines are all about creating and sharing my passion, whenever and wherever I can.”

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Digital Art Available






Logos: MacPhail_Logo.jpg The_Hess_Collection_Logo lo res.jpg



Jim CaudillDirector, Public Relations & Hospitality

The Hess Collection | 4411 Redwood Road Napa CA 94558

Tel: 707.265.3489 | Mobile: 707.299.0796 | jcaudill@hesscollection.com



Hess Family Logo with Brands



Wine Review: Lilith 2006 Heathcote Shiraz



This wine has a deep dark garnet color. The nose is beautiful with aromas of dark fruit. The palate has some noticeable tannins, which means it is definitely a food wine, with dark fruit flavors, like cranberries, currants, dark plums and a bit of white pepper. This wine is tight and would be a great wine to cellar for a while or open and decant for a few hours, or in the morning if it is to be served for dinner. This wine is not your typical Shiraz from Australia; it is not jammy and is very balanced. I paired it with my Cranberry Glazed Turkey Burgers; it was a perfect pairing. Note:  This wine was a sample from Art + Farm Wine http://www.artfarmwine.com SRP $40.00

 Lorrie's Cranberry Glazed Turkey Burgers

Cranberry Glaze Recipe

Ingredients

(1) 14 oz. can of Ocean Spray Jellied Cranberry Sauce
3 tablespoons of sparkling Cava Brut Rose` or Shiraz
1/4 teaspoon of crushed red pepper

Preparation

In a saucepan add the can of jellied cranberry sauce, crushed red pepper and wine. Cook on medium-low and whisk until the mixture resembles a glaze. Note:  Whisk throughout the the entire cooking time.  Then reduce the temperature to low and cook for 20 minutes.

Turkey Burger

Ingredients

1.5 pounds of ground turkey (dark meat)
2/3 cups of Italian bread crumbs
3 tablespoons of finely chopped seasoning (sweet onion, celery and Italian parsley)*
1 teaspoon of Tony Chachere's Original Creole Seasoning http://www.tonychachere.com
1 large egg
1/2 teaspoon of finely chopped fresh sage, or a pinch more...
1/4 teaspoon of dried thyme (put in the palm of your hand and rub to release the oils and aroma)

Preparation

In a large bowl mix all ingredients together. The mixture will feel very soft and loose; don't worry! In the bowl, with your hands divide the mixture in half and the halves into thirds to get 6 equal size patties. Place patties on a cutting board. The mixture is delicate, so gently place them in a heated  frying pan (* flick a drop of water in the pan, if it pops back at you, it is ready for you to fry the burgers) with a little canola oil or grill that has been oiled or sprayed with canola oil and use a metal spatula. Wash spatula or use another metal spatula for cooking the burgers.

Cook burgers until they can easily be released from the cooked side and begin to glaze; cook on medium high at first to get the brown color, then reduce heat to medium to finish cooking. If frying them in a frying pan, as I did due to the summer heat in Little Rock, just glaze the top with a brush about 3 or 4 times; if grilling outside, you can glaze both sides. Cook until both sides are browned and thoroughly cooked inside, about 4-5 minutes on each side; the patties were thick.

 I just put them on a bun with a little mayonnaise, because the flavors are so great, you can be a food purist, and not add the usual burger fixings because it is really like a Thanksgiving burger. This burger  is like a Thanksgiving dish in the summertime, in the form of a burger. I would serve this with sweet potato fries as the side.

*Note : I put one sweet onion, 2 stalks of celery, cut in thirds, and a third of a bunch of Italian Flat Leaf parsley leaves in a food processor and pulse until they are finely chopped. I then put the seasoning in a container to use as needed. 

This is one of the best turkey burgers that I've ever tasted, if I say so myself. Also, I purchased my ground turkey from my local Fresh Market; their meats are so fresh , it is worth the extra pennies or dollar per pound for the ground turkey.

I also paired it with a rose` Cava that I had open in the fridge. It was an okay pairing, but the cranberry glaze really worked well "Lilith!"

I also think that the label is cool, that you can make them into wine candelabras.



Try this recipe and wine pairing and tell me what you think!

Cheers,

Lorrie