Christmas Cheer

Happy Christmas! I like to think of this day as a wonderful excuse to get together with loved ones and feast! This year it is just my husband and I but that does not mean we won't feast. Last night I made a delectable salmon with beurre blanc. It was so good I neglected to spend any extra minutes to snap a photo. I paired the dish with Louis Jadot Pouilly-Fuisse 2008. This is a French Chardonnay from the Burgundy region. The lemon and other citrus aromas cut through the richness of the salmon and butter sauce. The wine has a slightly nutty flavor (toasted hazelnuts) that helped round out the dish. It was wonderful! Today I will be preparing a decidedly English feast: Beef Wellington, roasted potato and parsnip puree, creamy spinach, and a gingerbread trifle with lemon curd and blackberry preserves. Wine: Domaine du Vieux Lazaret Chateauneuf-du-Pape 2007 and Iron Horse Classic Vintage Brut 2003. I have been looking forward to this meal all week and am excited to share the results with you later. May all your feasts be bountiful and all your wine glasses full!

What's your favorite holiday drink? 

Two-fer

Two merlots, two totally different tastes, from two different wine growing regions...

 

 

 

 

 

Columbia Crest 2007 Grand Estates Merlot*** Creamy, velvety, and ohhh sooo rich! Bold fruit with toasted oak notes. This wine is luxurious.

Clos du Bois Alexander Valley Reserve Merlot 2006 *** Smooth texture with floral, fruity flavor. Aromas of cherry and spices. Long finish with significant oak.

Monday Blues

I don't think there is a person out there that can honestly say they love Mondays, or whatever day ends up being the beginning of their work week. I say chase the blues away with red...wine that is! Nothing is quite as soothing as a deep, bold, rich, intoxicating wine after a day of bitchy coworkers and overfull inboxes. This evening I am enjoying Santa Cristina 2008 Sangiovese from Toscana. This is a blend of 90% sangiovese and 10% merlot. Sangiovese has a truly unique flavor that associate with raisins and currants. It is fruity but more reminiscent of dried fruit. The merlot helps smooth it out in the finish with the start being sharply acidic. Sipping this wine takes me to Italy, far far away from "the office". 

Ciao! 

 

Feeling testy

Bonsoir! Today I finally completed a little experiment I have been wanting to do for some time now. It is taken from Windows on the World Complete Wine Course by Kevin Zraly. This four part component tasting is meant to help drinkers understand how to identify the main flavors and aromas in wine. I recommend trying this is you have a hard time identifying where acid and sweetness hit on your taste buds. Lets dive right in! 

What you need: 9 wineglasses, a blend of tartaric, citric, and malic acid; potassium metabisulfite (sulfur dioxide), tannin, and a cheap jug o'wine (chablis is what I used, just do not use a red)

All these components are easily found online or at a wine making shop (if you are so lucky to live near one)

I mixed a teaspoon of each of the acids to make my blend. One wineglass is the control glass with unadulterated wine. Four should have wine and the other four are water. Each component is tasted first in water, then in wine. After taking notes about your impressions you return to the control wine and compare how the wine changes as you keep hitting your pallet. The acid one is rough but its amazing the difference it makes when you drink the control wine afterwards. Now I understand how beverage companies make lemonade with 0% fruit juice; they just dilute this acid in water.

This is grape tannin. It can be noticed more in the body of the wine as it is responsible for the smoothness. Tannin is also what causes your mouth to dry out when drinking wine. It is naturally occurring in grapes so this is just a powdered version. Tannin in this form does not dilute in cold liquid so...

...you have to add it to warm water. That solution is then added to the wine and water. Mmm looks like a perfect espresso!

I labeled my glasses as I went because all this stuff gets confusing.

Potassium metabisulfite, or sulfur dioxide, is a by-product of fermentation. This is actually a component in wine that causes some people to be allergic to wine (gasp!) It smells like a laboratory so I was relieved that it did not to be tasted in a higher dose. The smell was enough.

When doing any type of comparison tasting, a notebook is a must. Record your thoughts so you can remember the different tastes and sensations. The lesson I learned today is that the order in which you serve wines is so critical. If you serve a highly acidic or sweet wine first, it overwhelms the palate and will be hard to follow up. Consider what foods you plan to serve as well. Are they acidic? Spicy? Sweet? Choose wines that will compliment those flavors, not compete with them. The other thing I learned is that winemakers have so many options when making wine. Each of these components can be added to accentuate the characteristics of the grape juice.

Ohh this isn't part of the experiment but it was my first time cooking duck so I have to share. I marinated it in garlic, ginger, and soy sauce and its served atop sauteed rice noodles with scallions and cilantro. It was delicious! 

 

 

 
Want to complete this experiment at home? Let me know and I can send step-by-step instructions as well as my own insights. Cheers!

Been around the world and I, I, I...

 I have been on globe trotting wine drinking adventure without even leaving home! Quality wines are being produced all over the world these days, most notably Chile, Argentina, Australia, and New Zealand. These countries, including America, are called the "New World" so wines from these places are known as "New World wines". These new wine regions are providing some much needed competition for the "Old World"; places like France and Italy. 

First stop: The land down unda! Penfolds Koonunga Hill Shiraz-Cabernet 2007** Deep, rich, with flavors of dark fruit. Slightly oaked; sharp finish.

A quick pit stop home to Santa Barbara: Au Bon Climat Santa Barbara County Chardonnay 2008*** Delicate and rich. Slight buttery-ness married with tropical fruit flavors. The finish has a mineral tang with floral notes.

Vive la France:Duboeuf Fleurie 2009* I was completely underwhelmed by this one. Floral and berry flavors are present on the palate with a sharp peppery finish. I might give this one a second shot but only after Ive chilled it. I have a feeling that at a cooler temperature the flavors will really pop.

Now for the last leg of our trip, Argentina: Bodega Colome Torrontes 2009** Aromas of citrus zest are coupled with floral ones such as jasmine. Light, crisp, refreshing. Delicate melon and citrus flavors with smooth finish.

Tale of the Turkey

As this Thanksgiving day comes to a close, I am taking this time to reflect on all the things in life that I am truly thankful for. I confess this is a little difficult because I am uncomfortably stuffed! Today I was defiantly a glutton and isn't that something to be thankful for? You never know what tomorrow may bring so take in every moment, love without limits, don't be afraid to take chances, and when your glass is full, drink every last drop.

Mumm Napa Brut Rose** Notes of cherry and strawberry; slightly sweet and slightly dry. We drank this one before the turkey and I wish we would have shown more restraint because it would have paired beautifully.

Deeee-lish! Turkey, stuffing with pancetta, mashed sweet potatoes, and spicy sauteed swiss chard

Clos Du Val 2006 Cabernet Sauvignon*** Great wine; not so great with turkey. Some cabs could potentially be a superb match but this one had a little too much spice and not enough fruitiness to pair with the delicate turkey.

No Thanksgiving would be complete without homemade pie. This year I opted for pecan

Hope you all had a fantastic Thanksgiving! Any pairing success stories??? Send them my way!

Drink American

Thanksgiving, being the American holiday that it is, demands me as a wine drinker to pick wines from the U S of A for my feast. I have decided to go with the fantastic sparkling wines from California. Specifically I plan to choose either blanc de noirs (literally "white made from black" which are wines made from 100% pinot noir grapes; the color remains light because the skins aren't allowed to have prolonged contact with the juice after crushing) or those that have a higher percentage of pinot to chardonnay. The pinot noir grape produces sparkling wines that are more robust and fruit forward. These qualities compliment the rich, bold, and varied tastes found at a traditional Thanksgiving table.

What about you? What are you planning to wash all that turkey down with?

A Love Letter to Montreal

Montreal, thank you for being a gluttons paradise. Thank you for making sure our honeymoon was full of tasty treats, over the top deliciously rich dishes, and an abundance of affordable French wine by the bottle. That trick with the foie gras really worked...it now haunts my dreams. I know one day we will meet again; I wouldn't even mind making you my home, but for now, thank you for the memories. 

Rabbit in Quebec City

My husband trying to eat some maple taffy which ending up being the messiest stuff ever!

Poutines- une classique et une kamikaze

Best ramen soup I have ever slurped down

A full bottle of wine with every meal :)

The most amazing foie gras dish: seared over potatoes with a maple syrup reduction...I am now drooling

Merci xxx

Happy Beaujolais Nouveau Day!

Each year, on the third Thursday of November, there is a huge commotion in Beaujolais France as they release this special wine. It is a red wine made of 100% Gamay grapes and each year's release is that year's harvest. That being said, it is a very young wine and it is made to be drank that way. This causes the wine to be light-bodied and light in color. It is slightly sweet but not as much as a traditional rose, boasting jammy flavors of strawberry and cherry. Beaujolais is best enjoyed slightly chilled as more of its subtle flavors open up. What to drink with Beaujolais Nouveau? Well the timing of its release could not be more perfect because it is delicious with roasted poultry such as turkey. I also think of it as the best wine to choose for a picnic as it goes with a variety of foods. Looking to buy some for the upcoming holiday? While the grocery store may not have the Nouveau yet, they usually stock one that I absolutely love! Look for Georges DuBoeuf Beaujolais Nouveau (http://www.duboeuf.com/#/en/menu). I have tried the 2007 and 2008 and both were outstanding; the kind of wine that just seems to disappear...when you are by yourself...you know what I am talking about!

Beer has its time and place too

As you know I am an avid wine drinker but every once in a while, a beer is all I want. And I don't mean some watered-down pansy ass light beer...Give me the real deal! A burger and a Guinness...classic! Schnitzel and spaetzle with a Spaten...perfection!

Some of my other favorites:

Stella Artois- Great all purpose beer, goes with everything and nothing

Pilsner Urquell- After 3 months in Prague, I know the virtues of Pilsner. Smooth, hoppy, yeasty taste.

Red Stripe- mild, crisp, and refreshing, mon

Lambic- sometimes I want a "fruity" beer...these almost taste like soda. They have flavors like apple, peach, and black cherry but my favorite is still the framboise (raspberry)


Prost! Na zdravi!


No post about beer would be complete without a few words from Beerfest, ja?

Home is where the heart is

One thing I have been reminding myself of lately is that home isn't always a physical place. I have been pretty homesick the past week or so and I let it get me into a real funk. The more I think about it, I have so much to be thankful for. I have the most amazing husband who I get to see everyday. I have a great job that most people would be envious of. I am healthy and a full-time student. I am lucky to have some of the greatest friends even though I do not see them as much as I would like. Over the past few days I have realized how easy it is to take life for granted and I do not want to do that. My home is wherever my love is as corny as that may sound. Remember to take some time every now and again to smell the rose...

Whites from Cali

I have never been a huge fan of white wines from California but lately I have been forcing myself out of my comfort zone to try all types of wines. The findings have been fantastic and quite surprising. Here are three I recommend:

Dry Creek Vineyard 2009 Fume Blanc: *** Aromas of citrus peel and pineapple. Crisp clean taste with a juicy finish. Tastes of honeysuckle and citrus. $11.50

Chateau St. Jean Sonoma County Chardonnay 2009: ** Subtle flavors of lemon, cream, and toasted hazelnut make this a smooth, elegant chardonnay. Lingering finish that makes you want more! $14.80

The third recommendation is sans photo but too good to not mention.

Gloria Ferrer 2007 Brut: ****
This sparkler has the higher percentage of pinot noir grapes that I am recently crazy about. The bold fruit flavors of the pinot paired with the creaminess of the chardonnay make for a superb, rich flavor. Flavors like raspberries, pear and vanilla with the yeasty bread-like tang that's a signature of sparkling wines. This is a must buy!

Wedded Bliss=Dinners Shared

I have always loved to cook so it's no surprise that now that I am an "old married woman" I try to make delicious dinners for my husband. I don't know why I feel the compulsion stronger now, seeing as we have been living together for over two years. Don't get me wrong, I would cook on occasion before the wedding but now I feel more that it is my duty. Except one that I am all too happy to perform on a daily basis. I think that the couple that eats together stays together and I feel lucky that we can share dinner every night. That along with my wine drinking habit (which requires food pairing, right???) has really propelled me into full on gourmet cooking mode. 

Here is a meal I am pretty proud of, which me and my husband ate every last bite of btw...


Spicy Mint Beef paired with Hugel 2008 Gewurztraminer

The floral sweetness of the gewurztraminer compliments the bold spicy flavors of the dish.

1lb. flank steak, cut into thin strips, seasoned with salt and pepper
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 red bell pepper, cut into strips
6 green onions, white and green, chopped
1 can baby corn
2 tablespoons garlic-chili paste, such as Sambal
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey
juice of one lime
1/2 cup fresh mint leaves, chopped roughly
1lb. rice noodles, soaked in hot water for 8 minutes

Heat 2 tablespoons of vegetable oil over medium heat. Saute ginger, garlic, and green onions until fragrant, about 2 minutes. Add red pepper strips, cook for another 2 minutes. Add beef and allow to cook for 5 to 10 minutes or until desired doneness is achieved. While beef cooks, combine garlic-chili paste, fish sauce, soy sauce, honey, and lime juice in a bowl. Pour mixture into the pan with the beef mixture and let simmer for about a minute. Add baby corn, heat through for a minute then toss in mint leaves and drained rice noodles. Toss to combine. Serve with lime wedges and a sprig of mint.


Bon appetit!

On my way to becoming a domestic goddess in no time!

 

Your Shopping Guide

Like my reviews below enough to try them out for yourself? Here's what they look like complete with prices. Cheers!

Louis Jadot 2009 Macon-Villages $14.99

Hugel 2008 Gewurztraminer $20

Perrin 2007 Reserve Cotes du Rhone Rouge $9.99

 Sorry, no picture of the Korbel but its easy to find at your local supermarket under $15.

Recent Tastings

Of course I have drank many wines over the past few months, but here are the few I have had in the past two weeks. 

2009 Chardonnay Louis Jadot: ***
I absolutely love French chardonnays which is surprising because I typically loathe ones from California. The difference is in the texture. California chardonnay tends to be too oaky and have that "buttery" mouth feel. The ones from France have a better balance of acidity and, in my opinion, are much more well rounded. Slight hints of green apple and fresh grass accent the wine perfectly. For about $15 you can't go wrong.

2008 Gewurztraminer Hugel: *
More on the sweet side of the spectrum without being cloying with floral and citrus notes. Tastes of honeysuckle and orange blossom in the finish. Pairs nicely with spicy foods such as Thai cuisine. Still not a personal favorite, a little too sweet for me...I guess I am sweet enough!

2007 Cotes du Rhone Perrin Reserve: *and 1/2*
Big, bold Rhone region blend. Smooth and supple with an almost caramel mouth feel. Tastes of red berries with an almost creamy finish. Its a steal at only $10.99 a bottle. This wine would go great with a nice roast chicken.

2007 Korbel Brut Naturel: ***
One of my current favorite sparklers with its more pronounced fruit flavor. This is attributed to the higher percentage of pinot noir to chardonnay grapes. This is one of my top recommendations for your Thanksgiving table. The earthy fruit forwardness of this wine matches perfectly with the warm flavors of the holiday such as sage and clove.


Pictures coming soon...




 

Letter From the Lush

Bienvenue and welcome to my new and improved, revamped blog! I have been so lazy and, alas, it is time for me to atone for that. Much has changed over the past few months. I got married to the love of my life (yes, he is the bread to my butter) who is a key part to this blog. He has been the one motivating me to start writing again so here I am! He has also graciously agreed to be assistant taster over here at Vineyard Vixen headquarters. I hope you enjoy my wine/drink/food reviews as much as I enjoy putting in the "research" to create them. Please send me any suggestions or requests. Now...let's get bombed!