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Archive for July, 2010

No CorkPopper Dinner, but….

31 Jul

J and I are out of town (yet again) this weekend, so we’re not doing a CorkPopper Dinner for the 2006 Roco Pinot Noir Willamette Valley. We did, however, make another absolutely fantastic meal earlier this week that I can’t help but share with you. Feast your eyes on this….

The Perfect Summer Salad

What is it, you ask? Well, it is nothing short of the perfect summer salad – a gorgeous flavor combination of mixed greens, grilled chicken breast, grilled yellow peaches, burrata cheese, basil and mint with a white wine and shallot vinaigrette. Y.U.M. Don’t believe me? Give it a try for yourself.

The Perfect Summer Salad

Serves 2

Ingredients

  • 1 large chicken breast, skin on
  • 2 slightly underripe yellow peaches
  • Mixed greens
  • 1 cup package burrata cheese
  • 7-8 large basil leaves, julienned
  • A handful of fresh mint, julienned
  • Extra virgin olive oil
  • White balsamic vinegar
  • 1 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Freshly ground pepper
  • Sea salt

Preparation

Preheat the grill to medium-high. Place the peaches cut side down on the grill. Flip them over after about 7 minutes or so and continue to grill the other side. You want them to be just tender. Rub the chicken breast with a bit of olive oil and season generously with salt and pepper. Grill a few minutes on each side until the outside is a crispy brown and the inside is just cooked. Remove both the peaches and chicken to a cutting board. Slice the chicken into thick slices (or cube it if you prefer).

In the meantime, mix together the vinegar, shallot, mustard and honey with a bit of salt and pepper. Whisk in the olive oil slowly, allowing it to emulsify the mixture. Toss the greens in the vinaigrette and then plate the greens on two plates. Top each plate of greens with half of the burrata cheese. Arrange the chicken slices along one side of the plate and place two peach halves on the other side of the plate. Sprinkle with the basil and mint and drizzle with some additional vinaigrette, if desired.

Though this meal can stand up to a variety of red or white wines, the best pairing would probably be a Grenache. We, of course, had it with some Oregon Pinot Noir, which was not unpleasant but nowhere near the perfect pairing this dish deserves.

Place a small handful of greens on each of two plates. Top each with half of the burrata cheese.

4.5 forks!

Cheers!

NOTE: This recipe was adapted from one I found over at Epicurious.

 
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Posted in 4.5 Forks, recipes

 

2006 Roco Pinot Noir Willamette Valley

30 Jul

This week’s third wine, the 2006 Roco Pinot Noir Willamette Valley, would ordinarily not have made it into the CorkPopper Project solely by virtue of the fact that its regular retail price is $40/bottle, well above the CorkPopper budget of $25/bottle.  Lucky for us, however, I get inundated with “special deal” emails from pretty much every wine retailer in existence, and I just happened to have paid attention to one such email a few weeks ago from LA’s Wine House, wherein they were offering this wine at the pretty awesome price of just $19.99/bottle.  I, of course, couldn’t resist, as I was looking for a third wine to add to this week’s list.

This wine presents with a clear, bright garnet color and shows lots of really lovely black cherry, slate and spice on the nose.  Indeed, the more I sniffed this wine, the more black pepper I got, which is not at all unpleasant as an undertone to the otherwise earthy and fruity aroma.  On the palate, it is juicy, with more of those cherries and black pepper, along with a smooth finish of nicely balanced acid and tannin.

I thought this was, hands down, the best wine of the week, while J vascillated between this and the 2008 Erath.  When we had another glass the next day, however, I’m pretty sure we both agreed that the Roco was it, especially if you are able to find it at a discounted price.  That said, because it is ordinarily a $40 bottle of wine, I’m actually giving it the same score as the Erath….

3.5 corks popped!

Cheers!

 
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Posted in 3.5 corks popped, Oregon, Pinot Noir, Roco, red wine

 

2008 Erath Pinot Noir

29 Jul

This week’s second Oregon Pinot Noir is the 2008 Erath, which I believe is made from grapes grown entirely in the Willamette Valley, although neither the bottle nor the Erath Winery website specifically so states.  Erath Winery itself is an Oregon winemaking pioneer and is located in Dundee Hills, which is one of the Willamette Valley’s premiere Pinot Noir areas.

Even though this wine is, at just $17.99/bottle from K&L Wine Merchants, presumably Erath’s basic floor model Pinot Noir, it’s nothing at which to turn one’s nose.  It has a lovely bright ruby color with a somewhat delicate aroma of red cherries and tart plums and nice, soft flavors of red fruit, anise and a bit of smoke.  A solid wine at a solid price, no doubt.

3.5 corks popped!

Cheers!

 
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Posted in 3.5 corks popped, Erath, Oregon, Pinot Noir, red wine

 

2008 A to Z Pinot Noir

28 Jul

This week’s first Oregon Pinot Noir is the 2008 A to Z Oregon Pinot Noir.  It carries the “Oregon” designation because, unlike the 2006 Roco Pinot Noir I’ll be reviewing later this week, its grapes are not sourced solely from the Willamette Valley but rather from vineyards throughout the State.  Not that there’s anything wrong with that.  Indeed, with a fickle grape like Pinot Noir, sourcing grapes from other, perhaps less well known regions is one way winemakers are able to keep the retail value down on their wines.  This wine is a perfect example, in fact, weighing in at just $15.99/bottle from K&L Wine Merchants, the 2008 A to Z is certainly an affordable  bottle of Pinot Noir.

As for how it tastes, this wine isn’t likely to be the winning wine of Week 48 of the CorkPopper Project – it is not unpleasant with nice red fruit, spice and earthiness, but there is something slightly unbalanced about the finish.  J likened it to those Sweet Tart candies we all used to eat as a kid.  I didn’t exactly get Sweet Tarts but agree that the finish wasn’t precisely my cup of tea (or wine, as it were).  Because it’s not exactly a complex wine, you could easily pair this one with a multitude of foods, including, for example, some pork chops with juicy poached (or grilled plums) or a pasta with some arrabiatta (spicy tomato) sauce.

Despite its simplicity, the price point really does give this wine a boost in my mind, leading me to give it a solid 3 corks popped.

Cheers!

 
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Posted in 3 corks popped, A to Z, Oregon, Pinot Noir, red wine

 

Week 48: Oregon Pinot Noir

27 Jul

For Week 48 of the CorkPopper Project, I’m heading back to Oregon’s Willamette Valley to test three versions of the area’s high quality (yet low price point) Pinot Noir.  Pinot Gris (Week 46) was an absolutely fantastic week.  Let’s see how the grape’s red cousin fares, shall we?

First, we have a 2008 A to Z Pinot Noir, which is a Top Pick over at K&L Wine Merchants and can be purchased from them for just $15.99/bottle.

Next, I'll be trying a 2008 Erath Pinot Noir, which you can also find at K&L Wine Merchants for $17.99/bottle.

Finally, I'll test out a 2006 Roco Pinot Noir, which is usually $40/bottle but was on sale at The Wine House for $19.99/bottle.

Cheers!

 
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Posted in A to Z, Erath, Oregon, Pinot Noir, Roco, red wine

 

Week 47: What to Eat with the 2008 Foxglove Chardonnay

26 Jul

First of all, my apologies to those of you who have been waiting patiently for, this, the CorkPopper Dinner post for Week 47 of the CorkPopper Project.  J and I spent a much-needed weekend relaxing on the back deck of Pop’s and SM’s boat, the Moana, over on Catalina Island.  We soaked up some sun (too much, in fact), did some reading (just finished Anthony Bourdain’s “Medium Raw” – I love that guy), and ate and drank to our hearts’ content.  In other words, your patience, I think, has paid off, as I have not one but two great recipes to share with you now…

First, as I think I’ve mentioned before, J and I are both huge fans of grilled artichokes, which are an easy and fantastic appetizer.  We paired ours with a 2008 Babcock Grand Cuvee Pinot Noir (which will make an appearance in Week 49 of the CorkPopper Project) because we needed to save the 2008 Foxglove Chardonnay for dinner, but this dish could easily pair with a wide variety of wines, including, of course a nice Chardonnay or even a dry rose…

Grilled Artichoke

Serves 2

Ingredients

  • 1 large artichoke
  • 2-3 cloves garlic, minced
  • Extra virgin olive oil
  • Freshly ground pepper and sea salt
  • 3 tablespoons unsalted butter
  • Lemon wedges

Preparation

Preheat grill to medium-high.

Rinse the artichoke well.  Slice it in half through the stalk.  Using a paring knife (and spoon, if necessary), cut out the choke (the hairy part in the middle).  Be sure to remove any stray hairs.  Drizzle with olive oil on all sides and season with salt and pepper.  Sprinkle the cut side with the minced garlic.  Seal tightly in aluminum foil.

Place the foil pouch on the grill with the cut side of the artichokes down.  Cook for about 10 minutes and then flip over and cook for another 5-7 minutes or so.  Check the artichoke by removing from the grill, opening the aluminum foil (beware the hot steam!), and pulling off a leaf or two.  If the leaves come off easily, the artichoke is about ready.  Place the artichoke halves back on the grill without the foil, cut side down, and allow to caramelize slightly.

Melt the butter.  Squeeze a bit of lemon juice into the melted butter.  When the edges of the artichokes are nicely caramelized, remove them to two plates and drizzle with some lemon juice.  Serve with the melted butter.  Appetizer: Done.

4 forks and 4 corked forks!

While our appetizer was delicious, dinner was, of course, the focus, as this was supposed to be a CorkPopper Dinner designed to pair the 2008 Foxglove Chardonnay with a perfect recipe.  Well, mission accomplished here, also.

California Chardonnay is, of course, an excellent wine to pair with seafood, but its natural tendency to be bigger than, say, a Sauvignon Blanc, means that you can pair it with bolder flavors as well.  I decided, therefore, to stick with seafood – Chilean Sea Bass, in fact – but make a really fresh and bold preparation that would make this bright Chardonnay shine.

Grilled Chilean Sea Bass with Lemon, Mint and Garlic Gremolata

Serves 2

Ingredients

  • 1 lb. Chilean Sea Bass steak, skin on
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup dry white wine (use the wine you’re going to drink, if possible)
  • 4 tablespoons garlic, finely minced
  • 1 medium shallot, finely minced
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh mint, finely minced
  • 2 tablespoons lemon juice
  • Extra virgin olive oil
  • Freshly ground pepper
  • Sea salt

Preparation

Mix together the lemon zest, the mint, 2 tablespoons of garlic, the lemon juice, and a couple of tablespoons of olive oil.  Season with salt and pepper and allow to rest while you prepare the fish.

Preheat your grill to medium-high.  Pat the fish dry with a paper towel.  Place the fish on a piece of aluminum foil large enough to fold over the fish and seal along the edges to create an airtight pouch.  Season the fish generously with salt and pepper.  Drizzle with the butter and wine.  Sprinkle with the remaining garlic and the shallots.  Fold the aluminum foil over the fish and seal tightly around the edges.  Place the pouch on the grill and cook about 4-5 minutes on each side.  Remove the pouch from the grill and carefully open the foil.  The fish is done when it is just opaque and the meat flakes away easily with a fork.  Err on the side of undercooking, as you can always put it back on the grill if it’s not done.

Cut the sea bass steak down the middle and place each half on a plate.  Top with some of the gremolata.  The buttery flavor and texture of the fish draw out the Chardonnay’s natural creaminess while the bright boldness of the gremolata highlights the wine’s steely acidity, creating a surprising balance between the wine and the dish.

4.5 forks and 4.5 corked forks here!!

Cheers and bon appetito!!

 
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Posted in 4 Corked Forks, 4 Forks, 4.5 Corked Forks, 4.5 Forks, California, Chardonnay, Foxglove, recipes, white wine

 

2008 Sebastiani Unoaked Chardonnay

22 Jul

This week’s final California Chardonnay – a 2008 Sebastiani Unoaked Chardonnay – hails from the Russian River Valley AVA in Sonoma County.  Nestled along the Russian River between Sebastopol and Santa Rosa in the south and Forestville and Healdsburg in the north, Russian River is a cool climate AVA that gets lots of fog from the Pacific Ocean and, as a result, is awonderful place to grown Pinot Noir and Chardonnay.

The Sebastiani winery is one of the oldest in the area, started by an Italian immigrant in the very early part of the 20th century.  According to the Sebastiani website, it was the only winery to continue operations through the Prohibition era, making sacramental and medicinal wines.  So, with such a history, then, how is the wine?

Like the Foxglove Chardonnay, the 2008 Sebastiani Unoaked Chardonnay is, as its label indicates, fermented entirely in stainless steel (in other words, without any use of oak).  Some say that this method of fermentation allows the grape’s “true” characteristics to come through.  Not that the use of oak is necessarily a bad thing, of course.  Many a winemaker makes judicious use of oak, and it can lend excellent structure and balance to wine that might otherwise be uninspired.

Uninspired the Sebastiani Unoaked Chardonnay is not.  Light gold in color with a big green apple and limestone aroma, this wine is remarkably rich and deep for being unoaked.  Indeed, at first sip I had to check to see if I had poured myself the correct wine.  (I did.)  There’s some banana on the palate, which I think will turn J off a bit, but the crisp apple, white peach and minerality is what follows through to the end.

In short, if you like buttery Chardonnay but want to venture into the realm of the unoaked, give this one a try.  I tasted it this evening with a delicious Farfalle, Heirloom Tomato* and Basil pasta (photo below), and the crispness of the wine paired wonderfully with the white balsamic vinaigrette in which I tossed the pasta.  Yum…

You can find the 2008 Sebastiani Russian River Valley Unoaked Chardonnay at wine.com for $18.99/bottle.

3.5 corks popped!

Cheers!

* The heirloom tomatoes in this dish came courtesy of my good friend, LM.  If you don’t have your own personal heirloom tomato supplier, get yourself down to your local farmers’ market and see what they’re selling!

 
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Posted in California, Chardonnay, Sebastiani, white wine

 

2008 Clos Pegase Mitsuko’s Vineyard Chardonnay

22 Jul

This week’s second wine, a 2008 Clos Pegase Mitsuko’s Vineyard Chardonnay, hails from the Napa portion of the Carneros region, which actually straddles the Napa and Sonoma County line.  This is a distinctively cooler area of Napa, making it a perfect climate in which to grow the Burgundian varietals of Chardonnay and Pinot Noir.  Clos Pegase, not surprisingly, produces its fair share of both.

Unlike the Foxglove Chardonnay, the Clos Pegase Mitsuko’s Vineyard Chardonnay was fermented in oak, at least a portion of which was new, lending a distinctive smoky, vanilla aroma and flavor that, to be honest, you either love or hate (my stepmom loves; J hates).  Accompanying those smoky sweet notes is a wonderfully intense flavor of sweet yellow peach, which, of course, makes me crave the grilled peaches I made for dessert the other night (recipe below).  Rounding out the deep flavors is just a touch of lemon zest, which perks up what could otherwise be a somewhat over-rich palate.

In short, although this certainly isn’t a wine for the ABC (“Anything But Chardonnay”) crowd, there are certainly those (my stepmom) who will love the long, buttery finish of this very respectable wine.  If you’re a buttery Chardonnay lover, you can find the 2008 Clos Pegase Mitsuko’s Vineyard Chardonnay at wine.com for $19.99/bottle.

3.5 corks popped!

Cheers!

Grilled Peaches

Serves 2

Ingredients

  • 2 slightly underripe yellow peaches, sliced in half and pitted
  • Brown sugar
  • Vanilla ice cream (optional)

Preparation

Pre-heat your grill to medium.  Sprinkle the cut side of your peaches with some brown sugar.  Place the peaches on the grill face down first.  Flip over after about 10 minutes and continue to cook, grill cover on, for another 10 minutes.  Flip over again and sprinkle with additional brown sugar and allow to melt.  Remove the peaches to bowls when they are just tender (but not mushy), topping with vanilla ice cream if desired.

 
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Posted in 3.5 corks popped, California, Chardonnay, Clos Pegase, recipes, white wine

 

2008 Foxglove Chardonnay

21 Jul

This week’s first wine, the 2008 Foxglove Chardonnay is made from grapes sourced from vineyards spanning California’s Central Coast (hence the “Central Coast” designation).  Pale gold in color with nice notes of orange zest, papaya and passion fruit, this wine shows lots of minerality and citrus on the palate.  It was entirely fermented in steel (rather than oak), so it has none of that buttery-creamy-toasty-vanilla flavor that most people think of when they think of California Chardonnay.  Indeed, you might say that this is about as pure an expression of the Chardonnay grape as you’re likely to get.  As such, I could see this wine easily pairing with all kinds of seafood, chicken, light pasta dishes, or pretty much any salad you could come up with.  I tasted it with an open-faced tuna melt with heirloom tomatoes and sharp cheddar cheese.  Remarkably good for a dish not exactly designed to pair with wine….

And at just $10.99/bottle from K&L Wine Merchants, it’s no wonder this wine earned 91 points from Robert Parker’s Wine Advocate and made it onto Parker’s “Fifty Super Domestic Wine Values List.

4 corks popped!

Cheers!

 
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Posted in 4 Corks Popped, California, Chardonnay, Foxglove, white wine

 

Week 47: California Chardonnay

20 Jul

Where last week’s three Oregon Pinot Gris came from the same area (Oregon’s Willamette Valley), this week’s wines span three very different California wine growing regions and, therefore, are likely to be much more varied than last week’s wines were.  Apples and oranges, perhaps, but an interesting experiment nonetheless.  Let’s see the contenders….

First, we have a 2008 Foxglove Chardonnay from California's Central Coast. It earned 91 points from Robert Parker's Wine Advocate and is available for an amazing $10.99/bottle at K&L Wine Merchants.

Second, I'll be tasting a 2008 Clos Pegase Mitsukos Vineyard Chardonnay from the Carneros region, which spans the Sonoma and Napa County lines. This wine garnered 92 points from Wine Enthusiast and can be purchased from wine.com for $19.99/bottle.

Finally, we have a 2008 Sebastiani Unoaked Chardonnay from the Russian River Valley, which earned 90 points from Wine News and is available for $18.99/bottle at wine.com.

Cheers!

 
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Posted in California, Chardonnay, Clos Pegase, Foxglove, Sebastiani, white wine

 
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