Wine Review: Cremant D' Alsace Lucien Albrecht Brut Rose`

This sparkling wine or Cremant is a very light hue of pink. It looked so delicate in the glass, with small ongoing bubbles. The nose is filled with aromas of strawberries with a hint of orange zest and brioche. The palate was just bursting with flavors of juicy strawberries and a hint of raspberry, orange zest and brioche. This wine was a delight to sip, and the finish had a lingering strawberry and orange zest flavor. This wine has a hint of sweetness that enhanced the wine. I am not fond of wines with a lot of residual sugar, but this one had just the right amount!

I sipped it while watching the movie "Jumping the Broom." I realized I had the perfect sparkling wine and movie pairing because champagne was abound in this movie! http://www.bing.com/movies/search/trailers?q=Jumping+the+Broom&id=a9356bb1-9c73-4feb-8006-df3840823e07&v=0becde31-e918-4c48-9555-ed9b0785f201&FORM=DTPMVO

 I would pair this wine with fresh goat cheese, light appetizers, especially ones that contain prosciutto as an ingredient http://www.foodnetwork.com/recipes/anne-burrell/grilled-prosciutto-wrapped-figs-stuffed-with-goat-cheese-recipe/index.html, chicken, especially chicken salad, salmon marinated in a sweet glaze and chocolate dipped strawberries. Note: This wine was a sample provided by Pasternak Wine Imports http://www.pasternakwine.com

This wine is available at http://www.wine.com

Here is one of favorite appetizer recipes that pair well with Brut Rose` wines.

Sweet Chicken Bacon Wraps

Serves: 12-15 appetizer servings

Ingredients


1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1 pound) package of sliced bacon
1 cup of firmly packed brown sugar
¼ teaspoon of Tony Chachere's Creole Seasoning
1/8 teaspoon of cayenne pepper Directions

Preheat oven to 350 degrees F

Cut chicken into 1 inch cubes. Cut each bacon slice into thirds. Dredge chicken into mixture, then wrap each chicken cube with bacon and secure with a wooden tooth pick. Coat a rack and broiler with nonstick kitchen spray. Place chicken on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. Note: You can also use a baking pan lined with release foil paper if you don't own a rack. With this method you may need to let the chicken wraps drain on paper towels before putting them on your serving platter.

Life is good, so we should celebrate life! What a better way to celebrate life than with a bottle of sparkling wine, and a wonderful gourmet food pairing.

Wine Review: Schramsberg 2008 Blanc de Blancs

This wine is a light straw color. I love the small, tight ongoing bubbles. The nose has aromas of lemon zest and tart apples with a hint of breadiness or brioche. The palate mirrored the nose with those same tart apple and lemon flavors. The wine is light, crisp and a delight on the palate. the finish is crisp with nice acidity with lingering notes of lemon. This wine is great to sip alone, but it would be a perfect match for fresh goat cheese, and fresh goat cheese lightly coated in minced dill spread on a baguette slice or a cracker. I would also pair this wine with Humboldt Fog cheese and with Trois Petits Cochon's Pate` with Mushrooms and their Truffle Mousee Pate` spread on crackers. http://www.3pigs.com.

I would also pair this wine with a roast chicken, that has it's cavity seasoned well with sea salt and pepper or my favorite Tony Chachere's Creole Seasoning, then filled with a lemon wedge or two (if it will fit!), fresh thyme, a sweet onion quarter, a bay leaf, then rubbed down with extra virgin olive oil (I like Ecco Extra Virgin Olive Oil http://www.rutherfordranch.com/products/product.php? productid=16154&cat=258&page=1 ) and sprinkled with sea salt and black pepper or creole seasoning. I like to rest my chicken on a rack made of celrey stalks with a bay leaf and a little white wine or water to maintain some moisture during the cooking process. A side of wild rice and a nice salad would complete this great pairing.

I like appetizers that contain spinach and artichokes with Parmesan cheese in puff pastry with Blanc de Blanc sparkling wines. Also, light cheeses, oysters and oyster based appetizers, fish and crab and crab based appetizers would pair nicely with this sparkling wine.

I am on a mission to get people to realize that sparkling wine is to be enjoyed "all the time." Sparkling wine is not just to be reserved for special occasions; a Friday that you get a paycheck in this economy, is a special occasion. As a lady once told me in New Orleans when I lived there before Hurricane Katrina, "Treat yourself, don't cheat yourself." I often think about that statement when I sip on a flute of sparkling wine! Note: This wine was a sample provided by Wilson Daniels LTD. http://www.wilsondaniels.com SRP $36.00

Wine Review: White Oak 2006 Napa Valley Syrah

This wine has a deep garnet color. The nose has aromas of dark fruit primarily cranberries and dark plums, along with hints of coffee, cocoa and a faint herbal note. The palate mirrors the nose with an addition of white pepper. The tannins are well integrated giving the wine structure and balance. The mouth feel is smooth and the finish is long with those dark fruit flavors and a lingering of white pepper.

 I paired this wine with Cypress Grove Chevre Purple Haze goat cheese and Town House Flatbread crisp, the Sea Salt and Olive Oil variety. I think the lavender and fennel pollen that coats the fresh got cheese made this an unusual , but perfect pairing. Maybe those slight herbal notes in the wine married with the herbal coating of the goat cheese. In addition, I paired this wine with my no cook pairing of cream cheese with Tabasco Brand Red Pepper Jelly spread on those flat bread crackers. The pepper notes in the wine and the sweetness and pepper of the jelly, complemented the fruit of the wine.

I would also pair this wine burgers, especially burgers stuffed with a pat of sage compound butter or a rib eye off the grill with a pat of sage compound butter. Syrah and sage are one of my favorite wine and herb pairing suggestions. I would also pair this wine with a rack of lamb in a Syrah Balsamic Vinegar Reduction Sauce. Note:  This wine was a sample provided by White Oak Vineyard & Winery http://www.whiteoakwinery.com SRP $26.00

Wine Review: Schramsberg Mirabelle Brut Rose` Non-Vintage

This wine has a lovely light salmon hue. The nose has aromas of stone fruit, strawberries, watermelon along with bready notes. The palate has those same stone fruit flavors, along with strawberries and watermelon and orange zest. The mouth feel has a mousse-like texture, which I found interesting in a good way. The finish has notes of berried fruit intermingled with orange zest with a nice dose of acidity. This wine is great to sip alone, but paired well with goat cheese on olive oil and sea salt flat bread crackers. I would also pair this rose` sparkling wine with Drunken Goat cheese, salmon, chicken (grilled or southern fried), pork, especially appetizers with prosciutto and grilled portabello mushrooms. Note: This wine was a sample provided by Wilson Daniels LTD. http://www.wilsondaniels.com  SRP $27.00

Lorrie's Salmon Cakes

Ingredients

(1) 14.75 oz can of Pink Salmon (skin and bones removed)

1 large egg

3 tablespoons Italian bread crumbs

2 tablespoons of finely chopped seasoning * (sweet onion, parsley and celery)

1/2 teaspoon of Tony Chachere's Creole Seasoning

1/4 teaspoon of ground ginger

1/4 cup of flour for dusting the salmon cakes

4 tablespoons of Canola oil to fry salmon cakes

Preparation

Clean canned salmon of skin and bones. This is tricky because the bones are so small. I used a paper towel to assist in getting all the little bones off of the salmon. In a bowl combine the salmon, egg, bread crumbs, chopped seasoning, creole seasoning and ginger. Divide the mixture in half in the bowl and the halves into thirds to form six salmon cakes. Lightly dust each salmon cake with flour. Heat the canola oil until when you "flick" a drop of water it "pops" back.  Then fry salmon cakes on medium high until a golden brown on each side about 3-4 minutes. I only fry 3 salmon cakes at a time to get a nice color, and nice outer texture. I serve these salmon cakes on Pillsbury Grand biscuits spread with Tabasco Brand Red Pepper Jelly. This makes for a wonderful pairing for brunch.

*Note: I like to stay prepped, so I put one sweet onion, 2-3 stalks of celery and a third of a bunch of Italian flat leaf parsley leaves in my food processor and pulse until they a finely chopped.  I put it in a container to use as needed. That is my holy trinity; green bell pepper is a bit strong for me in most food preparations)

Try it and let me know what you think! 

Wine Review: Schramsberg 2008 Brut Rose`

This wine has a lovely pink hue. The bubbles are small, tight and ongoing in your flute. The aromas are of bright red fruit, like strawberries and watermelon. There are also slight notes of brioche and orange zest. The palate mirrors the nose, with those light, bright red fruit flavors and a bit of toast. This wine has great balance, with nice acidity and a nice finish. This wine is a great to sip alone, but is a wonderful wine to be paired with food.

 I paired this wine with a seasonal appetizer that was listed on their  Tour de France Menu at Mimi's Cafe in West Little Rock. This bruschetta was composed of a slice of baguette with roasted garlic and melted Parmesan cheese, topped with sun dried tomato pesto, a slice of Roma tomato, blue cheese crumbles and real bacon bits; it was a steal for three treats at $4.99. I must admit I ate two in the restaurant and saved one to pair with this lovely sparkling wine, and I was right on point with the pairing! Sometimes you just don't feel like cooking, especially in the heat of summer. So, take out food and wine can be a good thing! I loved this appetizer, and will be creating my version at home.

I would also pair this rose` sparkling wine with goat cheese, especially Cypress Grove Chevre's Humboldt Fog and Purple Haze goat cheese, salmon, lamb chops, chicken, even southern fried chicken; the sparkling wine has enough backbone and acidity to make for a great pairing. Also, pork, especially prosciutto.

Try this recipe by Anne Burrell and tell me what you think http://www.foodnetwork.com/recipes/anne-burrell/grilled-prosciutto-wrapped-figs-stuffed-with-goat-cheese-recipe/index.html  I just ate them as an appetizer and not on top of a salad. Note: This wine was a sample provided by Wilson Daniels LTD http://www.wilsondaniels.com SRP $41.00

Wine Review: White Oak 2009 Chardonnay

This wine has a light straw color. The nose has aromas of peaches, pears and a hint of toast. The palate mirrors the nose along with a nice acidity and a touch of oak.  I like chardonnays that are crafted with a bit of "restraint" on the oak; this allows the fruit to be the star and the oak to play a supporting role giving the wine structure and balance. The wine has a nice finish.

 This wine was great to sip alone or to be paired with chicken, Pasta Alfredo with shrimp or chicken, seafood, especially off the grill, (due to the toasty notes of the wine), appetizers and light cheeses, like the Fresh Market's Raw Milk Cheddar. Note: This wine was a sample provided by White Oak Vineyards & Winery http://www.whiteoakwinery.com  SRP $24.00

 

Wine Review: Les Deux Rives Corbieres Rose` 2010

Note: This image is the 2009 vintage.

This wine has a beautiful soft light pink color. The nose is soft with notes of cherries, strawberries and raspberries. The palates flavors mirrored the nose with all of that bright berry fruit, with a light and refreshing mouth feel. The wine has structure due to the composition of Syrah (40%), Grenache (40%) and Cinsault (20%). This wine was like summer and Provence in a glass, just what you need in this summer heat. The wine has a nice fruit finish, but remains light, crisp and refreshing. I shared this bottle of rose` and food pairing with a friend who is eager to experience the world of wine, and she loves the light pink color of this wine and how refreshing it is. Also, she got her first taste of pepper jelly. That was amazing to me, since we are both from New Orleans. We all learn something new everyday!

 I paired this rose`wine with a no cook pairing of cream cheese topped with Tabasco Brand Red Pepper Jelly http://www.tabasco.com and Town House Flatbread Crisp http://www.keebler.com, the olive oil and sea salt variety. This makes for a tasty and pretty quick appetizer. I think the spiciness of the pepper jelly melds with the Syrah in this blend.  In addition,  the sweetness of the pepper jelly melds with the fresh berry flavors of the rose` wine, and the cream cheese gives the sweet and heat of this no cook pairing "balance".

 This wine would also pair well with fresh goat cheese, salmon, chicken (grilled or southern fried), turkey burgers and light appetizers. I enjoyed sipping it alone and with the  cream cheese and pepper jelly appetizer with crackers.   Note:  This wine was a sample provided by Pasternak Wine Imports http://www.pasternakwine.com