wine

Name: Fried Zucchini Blossoms and Lasorda Wines
Prep time: 10 min
Cook time: 10 min
Yield: 1 dozen fried blossoms
Ingredients: 1 dozen fresh zucchini flowers, thoroughly rinsed and dried; 1 cup AP flour; 2 eggs plus 1 tablespoon water, whisked together; 1 cup seasoned bread crumbs; Vegetable oil for frying; Parmesan Cheese for grating, optional

Fried Zucchini Blossoms and Lasorda Wines

0 · Jun 7, 2018 · 4 Comments

This post has been sponsored by Lasorda Family Wines. The following message is intended for persons 21+. All opinions expressed are my own.

Dress up your summer tablescape with these easy, elegant Fried Zucchini Blossoms and a glass of Lasorda wine!

There’s a cliché that runs roughly “What would you do if you know that you were guaranteed success?” In other words, in the absence of the fear of failure, what are you passionate about? It’s the sort of ‘power motto’ that you see plastered on the walls of Silicon Valley tech headquarters or recited at business meetings, where this sentiment breaks down barriers to innovation and creativity while encouraging calculated risk-taking.

On a more material level, however, we see answers to this question in the form of ‘Passion Projects.’ Think of the long line of comedy greats who tried their hands at ‘serious’ roles, or of the countless authors who attempted write under pseudonyms for the purpose of ‘putting to page something meaningful,’ and so and so forth.

Former baseball great Tommy Lasorda, for example, developed a taste and passion for wine early in his life, and following his career on the diamond, he put that passion to practice in the form of Lasorda Family Wines – who contacted me early last month asking if I would be interested in reviewing one of their bottles. Naturally, I agreed and received a 2015 Cabernet Sauvignon from the Paso Robles AVA in California.

With the formalities out of the way, let’s see how the wine itself fairs – and if passion has transformed itself into success.

To start, the wine introduces itself with a bouquet that I’ll describe as ‘dark,’ featuring sliced blackberry notes, which are grounded firmly in earthy tones of dry driftwood or antique oak or cedar. Deeper into the glass, notes of chocolate and perhaps just a hint of spice become discernable. On sampling, the wine becomes a very ‘by the book’ sturdy cabernet, featuring a rich and full mouthfeel carrying an assortment of dark berries such as raspberry and currants, framed in ever-present earthen qualities, which translate into a long and pleasant finish.

For pairing, think prime rib roasts, sirloin, spicy red sauces over pasta, and herbed shark steaks. This could also pair nicely with an aged cheese platter accompanied by artisan bread with infused oil.

Living the Gourmet

Yields 1 dozen fried blossoms

Serves 4

Fried Zucchini Blossoms and Lasorda Wines

10 minPrep Time

10 minCook Time

20 minTotal Time

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5 based on 1 review(s)

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Ingredients

1 dozen fresh zucchini flowers, thoroughly rinsed and dried
1 cup AP flour
2 eggs plus 1 tablespoon water, whisked together
1 cup seasoned bread crumbs
Vegetable oil for frying
Parmesan Cheese for grating, optional

Instructions

In 3 separate bowls, divide the flour, egg wash and breadcrumbs. Dredge your zucchini blossoms in the flour, egg wash then breadcrumbs and place on lined baking sheet.
Heat a cast iron skillet with ½ –inch of vegetable oil. Be sure not to overcrowd the pan with the blossoms. Fry each blossoms for about 2 minutes on each side or until golden.
Transfer the fried blossoms to a plate lined with paper towels to absorb any excess oil. Sprinkle with parmesan if desired and serve alongside your antipasto platter or with our favorite pasta dish. Enjoy!

Grand Vin de Bordeaux Wines

0 · Apr 14, 2018 · Leave a Comment

Chateau Peyfaures sent in product for review. This message is inteded for persons 21+. Please enjoy responsibly.

Early last month, I was contacted by the representatives of Chateau Peyfaures, asking if I would be interested in reviewing their ‘Grand vin de Bordeaux.’ Since I had just finished reviewing a Bordeaux selection of ‘Grand Cru’ wines some weeks prior from the Saint-Emilion Controlee, I thought it would provide and excellent opportunity for some comparative tasting, and naturally, I agreed.

To start, let us begin by ‘lifting the veil’ so that we are all on the same page. The terms ‘Grand Cru’ and ‘Grand Vin’ should not be confused. Unlike the ‘Grand Cru’ labeling which follows a strict set of production restrictions to ensure quality, ‘Grand Vin’ is an unregulated term awarded by wineries to designate which of their bottles they believe are the best representation of their craft. As a result, some of the ‘Grand Vin’ labeled bottles may indeed be ‘grand’ offerings, while others may not. That said, a ‘Grand Vin’ from a respected winery, or a winery that one simply happens to prefer, is naturally and reliably a safe choice for quality.

With that in mind, today we’re taking a look at the Chateau Peyfaures Grand Vin De Bordeaux Superieur 2015. It is a standard Bordeaux blend of Merlot, Cabernet Franc, and just a smattering of cabernet sauvignon. Being a Bordeaux Superieur, it is put under a slightly higher regulation than standard Bordeaux, such as higher vine density, which forces ‘competition’ among the vines, resulting in healthier vines and richer juices. Lower crop yield per hectare is also enforced to prevent strain and depletion from over-production. The wine also needs to be aged in barrels for at least twelve months. Finally, the grapes need to be riper to enforce a slightly higher alcohol content in Superieur wine versus its ‘non-superieur’ counterpart – typically around 0.5-0.7% in my experience.

That said, onto the wine itself.

On pouring, the wine introduces itself with aromas of deep red fruit laced in dark spices, with the red fruit essence ripening into sliced dark cherry and muted licorice deeper into the glass set against a persistent backdrop of earthy spices. On sampling, the dark berry and red fruit aromatics largely carry over with addition of a decided blackberry flavors grounded in dried green herbs dusted in hints of spice, all of which is carried on a silky mouthfeel. The wine ends off on a pleasant, lasting finish.

For pairing, think steak, think hearty entrees such as roast duck, or even holiday-style turkey, as well as red sauces with pasta.

Overall, I was very pleased with this bottle, and can wholeheartedly recommend it to any of my readers looking to expand their Bordeaux collection.

Cheers!

Spring Celebrations with Yarden Winery

0 · Apr 6, 2018 · 1 Comment

This post has been sponsored by Yarden Winery. All opinions expressed are my own. The following message is for persons 21+. Please enjoy responsibly.

Early last month, I was contacted by the representatives of Yarden Winery, who has been a longtime friend of Living the Gourmet, and asked if I would be interested in reviewing a few of their bottles for the spring season.

Naturally, I agreed and received three bottles, a 2014 Gilgal Cabernet Sauvignon, a Mount Hermon White 2016, and a 2016 Yarden Galilee Gewurztraminer.

All things red being first, let’s start off with the Gilgal Cabernet. The wine introduces itself with a bright ruby coloration, with a fruit bouquet of red berries and sliced cherry off the top of the glass, with hints of earthy spices perforating deeper into the glass. On the palate, the wine is smoothly textured, carrying toasted oak and spice notes, framed in rich vanilla essences.

For pairing, this is a medium to full-bodied wine, and so I would suggest hearty entrees. Think roasted steaks, red sauces, or lamb shanks with orzo.

Up next, we have the Mount Hermon White which is a sauvignon blanc, Chardonnay, Viognier, and Semillon blend. The wine greets with instantly fruity aromatics of juicy melon, sliced white stone fruits, and crisp green apple. On the palate, these fruit essences largely carryover, creating a very pleasant ‘for any occasion’ wine.

For pairing, think light appetizers, grilled white bodied fish, or light poultry.

Up next, we have the Gewurztraminer – and you’ll be forgiven if this is a variety of grape you’re not familiar with. To start, the grape is grown almost exclusively in Alpine region stretching from Monaco across the northernmost regions of Italy, through much of Austria, and down to Montenegro. That said, only around 20,000 acres are devoted to this grape worldwide, making it a strikingly rare varietal due in no small part to the vine’s susceptibility to disease and ‘fussiness’ over soil quality. The juice of this grape is famously sweet, often being compared to Moscato or Riesling in terms of its flavor and aromatic profile. However, lychee is the wine’s telltale characteristic, along with grapefruit, smoked incense, and pineapple notes appearing in ‘quality’ incarnations of the varietal. That being said, today’s Gewurztraminer introduces itself with honey-laced ginger aromatics veiled over its lychee core, with sweet ripe pineapple perforating deeper into the glass. On the palate, the wine is quite fruit-forward, with the lychee from its aromatics carrying over quite noticeably, with hints of pineapple and perhaps peach rounding out the profile.

For pairing, this is a difficult varietal to pin down as there is no real ‘orthodoxy’ here, and experimentation, trial, and error, to find ‘what works’ is really the best, most advisable course of action. With that in mind, think stir-fried beef strips for slightly dryer varieties of the wine, or perhaps an appetizer spread of hummus with herbed flatbreads. On the heavier side of the spectrum, duck with a sweet ginger glaze or sweet ginger dipping sauce could also work quite nicely for varieties of the wine with a slightly more ginger-centric flavor and aromatic profile would work excellently.

That said, I was very pleased with all three of the wines and can wholeheartedly recommend them to my readers.

Cheers!

Spiced Wine and Cheese Crackers

0 · Mar 9, 2018 · 4 Comments

This post has been sponsored by Chateau de Candale. All opinions expressed are my own. The following message is for 21+. Please enjoy responsibly!

These buttery, cheese crackers are as complex as the wine they are paired with, combining warm spices and floral notes for a delicious addition to your cheese board.

Early last month I was contacted by the representatives of Chateau de Candale, asking if I would be interested in reviewing several of their bottles from the Appellation Saint-Emilion Grand Cru Controlee.

Naturally, I agreed and received four bottles, a Chateau La Conmanderie Grand Cru Classe, a Clos Des Jacobins Grand Cru Classe, a Chateau Roc de Candale, and a Chateau de Candale. All bottles are dated 2015.

For the uninitiated, the Saint-Emilion Controlee is located in the Bordeaux wine region of France, a wine region which itself covers the whole of Aquitaine. The wines produced in the Saint-Emilion Grand Cru are, not surprisingly, considered to be of higher quality than those produced in the wider Saint-Emilion AOC, being put through slightly more rigorous production restrictions than those of the standard non-Grand Cru classification. These restrictions include a lessened vineyard yield, a heightened must weight on the grapes, and a very slightly heightened alcohol level on the finished wine. As with most quality classifications, the final restriction also includes a lengthened storage time by the producer. You’ll notice this is a very similar set of criteria as that of the varying classifications of Chianti Classico, a review for which I did back in November of last year.

However, you aren’t here for a lesson on vinicultural criteria or final product classification, you want to know what’s inside the bottle and how it fares, so let’s get to it. To note, each wine is a Bordeaux-style blend, which means that each wine on today’s list is merlot dominated.

First up, the Chateau La Commanderie 2015. This wine is blend of Merlot and Cabernet Franc. Off the top of the glass, the wine greets with sharp but pleasant spice notes, just behind which lay dark berry aromas, which intensify and predominate into the bottom of the glass. On the palate, the blend is largely characteristic to the point of being by-the-book, with balanced dark fruit notes throughout, matched by a pleasant juiciness. The wine ends off on a short, dry finish.

Second, we have the Clos Des Jacobins 2015, which is a Merlot, Cabernet Franc, Cabernet Sauvignon blend. The wine introduces itself with floral essences laced in a mosaic of rich, dark fruit aromas, with vague hints of licorice or perhaps overripe plum deeper into the glass. On the palate, the wine is supply textured, with cocoa perforating through an otherwise dark fruit flavor profile, with just a hint of char or sharply toasted antique wood lingering in the background.

Up next, we have the Chateau Roc de Candale 2015, which is a Merlot-Cabernet Franc blend. The wine introduces itself with a lively nose of vanilla, ripe plum, and what I’ll describe either as burnt wood or sharp spice. On the palate, the wine is pleasantly tannic, carrying an assortment of dark fruit essences laced in palpable vanilla notes.

Finally, we come to the Chateau de Candale 2015, which is also a Merlot-Cabernet Franc blend. Off the top of the glass, the wine introduces itself with aromas of sliced black cherry, with a slight but noticeable underpinning of earthen qualities, perhaps ground coffee or dusty cigar box. On the palate, the wine is excellently textured, very smooth, with the black cherry from the nose pleasantly dominating the flavor profile, with hints of fresh licorice perforating throughout.

For pairing, I’m going to be boringly conventional here. Since all of these bottles are merlot-led Bordeaux-style blends, think steak, think hearty entrees such as roast duck, or even holiday-style turkey. Burgers would pair nicely as well, as well as red sauces with pasta.

Today, however, I’m taking a slightly different approach and pairing the wine with some homemade crackers. Now, these crackers are quite savory, and actually quite substantial as far as crackers go, making them a fine pairing for the wine. Paired with either some cheese, or as a side to a main course, these will complement the wine sublimely.

Living the Gourmet

Yields 2 dozen crackers

Spiced Wine and Cheese Crackers

15 minPrep Time

6 minCook Time

21 minTotal Time

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Ingredients

1 ½ cups flour
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
¼ cup white wine
¾ cup grated Romano cheese
1 stick (½ cup) cold unsalted butter

Instructions

Preheat Oven 400 degrees F.
Using the dough hook in a food processor, combine all of the ingredients and process until a dough is formed. The dough should gather around the hook.
Form the dough into a ball.
Dust a clean surface with a little flour.
Pinch a chunk of the dough from the ball and refrigerate the rest while working with the dough at hand.
On a lightly floured surface roll out the piece of dough as thin as possible. Using a cookie cutter or ravioli cutter, cut out the dough. Gently lift the cut-out pieces, use a butter knife to loosen the edge of the cut-out dough, and place onto a parchment lined baking pan.
Using a fork, gently poke each cracker once or twice each before baking.
Bake 6 – 8 minutes or until slightly golden.

https://livingthegourmet.com/2018/03/spiced-wine-and-cheese-crackers.html

Overall, I was very pleased with these bottles, and can wholeheartedly recommend them to my audience.

Cheers!

Valentine’s Day with Yarden Wines

0 · Jan 30, 2018 · Leave a Comment

This post has been sponsored by Yarden Winery. All opinions expressed are my own. The following message is for persons 21+. Please enjoy responsibly.

Clichés are easy traps to fall into. Like ‘sweeping generalizations,’ while they tend to paint with an overly broad brush, with just a minor helping of ‘cheesiness,’ they also tend, sadly, to be more or less ‘just accurate enough’ to survive. Like the uber-hero plot tropes that are put to film solely because they sell well, clichés provide us with an escape from critical thinking, and give us a more or less easy way out from situations that would otherwise require a fair bit of effort.

Over the course of our thoroughly modern lives, taking such ‘expected’ and ‘adequate’ shortcuts are natural and, ultimately, acceptable.

With Valentine’s Day nearly here, the typical clichés that provide us a sort of ‘failsafe’ against failing at properly ‘celebrating’ this most amorous of holidays includes things like chocolates, sparkling wines, overwrought dinners, and atmospheric lighting. And, let’s be honest, these ‘clichés’ persist for a reason – they tend to be enjoyable. So, why fix what isn’t broken?

In precisely that vein, the representatives for Golan Heights Winery, a now longtime friend of Living the Gourmet, asked if I would be interested in sampling their sparkling wines with a view towards Valentine’s Day, in particular, the Yarden Blanc de Blanc 2009, and the Yarden Rose 2011, both from Galilee.

The Yarden Blanc de Blanc introduces itself with aromas of apple-infused toast, with vague citrus or lemon zest notes lingering in the background, carried on a copious foam. On sampling, while the toasted bread notes carry over quite noticeably, a sharp and ever-present acidity is heightened by a very fine effervescence, bringing out, quite pleasantly, the wine’s apple and lemon notes, which creates a lasting and refreshing finish.

For pairing, if you’re feeling particularly creative I might suggest crostini topped with smoked salmon. More conventionally, you might consider a by-the-book antipasto featuring hard cheeses, oil, bread and cured meats. In truth, you want full-flavored, savory items.

The Yarden Rosé is a chardonnay and pinot noir blend, introducing itself with citrus fruit notes framed in red berry and fresh floral essences. On sampling, a crisp effervescence carries pointed citrus flavors, with hints of sliced pear and strawberry laced throughout.

For pairing, light white bodied fish would pair excellently, as well as the winemakers’ own suggestion of fish tacos and tuna tartare. However, if you’re feeling adventurous, you might also consider pairing this wine with tart deserts, think berry tarts or even a homemade strawberry or raspberry pie, as the winemakers themselves suggest.

Overall, I was very pleased with both of these bottles, can wholeheartedly recommend them to any of my readers looking to expand their sparkling wine menu, or looking for something different to crack open on Valentine’s Day.

Cheers!

Mediterranean Style Chicken Breast

0 · Jan 28, 2018 · 15 Comments

Thank you to Vivanco Winery for sponsoring this post. All opinions expressed are my own. This message is intended for those 21+. Please enjoy responsibly.

Give chicken dinner a makeover with this Mediterranean inspired stuffing and spice rub served alongside an aromatic rosé!

One of my favorite quotes comes from the Matrix via Morpheus, who observed to Neo that “If real is what you can feel, smell, taste and see, then ‘real’ is simply electrical signals interpreted by your brain.” It’s one I have used here once before since it perfectly encapsulates the immaterial plane on which we all partially exist each and every day.

We, humans, have created for ourselves ‘realities’ that we cannot quantify except to say that “they are.” Virtue, vice, art, and elegance, for example, exist solely because we say or ‘imagine’ that they do. These words give voice to quantities whose sole realm of existence is within imagined reality contained within the biological computer resting between our ears – which is why no singular set of definition or universal understanding exists for any of them.

Now, what is my point? My point, of course, goes back to the presentation.

As fate would have, the arrival of a new bottle from Vivanco Winery, a Rioja Tempranillo Garnacha, coincided with a surprise dinner party for a close friend of mine. I, being who and what I am, decided to take this cross of paths as an opportunity. Naturally, I needed something that was equal parts elegance and flavor for my guest, but I also needed it to pair well with both the wine and gloomy weather – which again cuts to the presentation and the necessity for ‘elegance’ despite the inclement mix of fog and rain just outside my window.

To start, the Rioja Tempranillo is a bright rosé wine, featuring pink to garnet hues. On the nose, the wine introduces itself with red berry notes with a slight raspberry or cranberry acidity lingering in the background framed in summer or wildflower aromatics. On the palate, the acidity from the raspberry or cranberry notes is what carries over predominantly, which brightens into red fruit essences to create a crisp and pleasant finish.

The pairing for this, of course, is what brings us to today’s recipe – Mediterranean Style Chicken Breast.

To start things off, we begin by combining the ingredients for the stuffing and mix them together. From there, you need to gently loosen the skin on the chicken breasts, while being careful not to tear or fully detach it, and then gently push the stuffing under the skin.

After that’s done, prepare a rub for the chicken using two tablespoons of canola oil as a base, and add paprika, salt, black pepper, and dried oregano. This mixture should become paste-like upon mixing, and once it has, rub it over the outside of the chicken breasts. From there, prepare a simple broth with wine, powdered chicken brother, and water.

Set the chicken breasts in a baking pan with the brother at the bottom, and back at 350 degrees F. for about fifty-five to sixty-five minutes or until the internal temperature is of the chickens is one-hundred and sixty-five degrees and the juices run clear.

Living the Gourmet

Yields 4-6

Mediterranean Style Chicken Breast

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

4 bone-in chicken breasts – with skin

For the Stuffing:

2 bunches of fresh Italian parsley – stems removed and chopped
4 cloves of garlic – chopped fine
¼ cup of Parmesan cheese – grated
¾ cup of crumbled Feta cheese
2 tbs. honey
½ tsp. salt
½ tsp. black pepper
Juice of 1 fresh lemon
2 tbs. olive oil
1 tbs. Canola oil

Rub for Chicken Skin:

1 tsp. paprika
1 tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
2 tbs. Canola oil

Broth for the Baking Pan:

2 tbs. wine
1 tsp. powdered chicken broth – such as Vegeta
1 cup of water
Combine the wine, Vegeta and water and stir.

Instructions

For the Stuffing:

Combine all of the ingredients for the stuffing and toss.
Gently loosen and lift the skin of the chicken breast and gently push the stuffing under the skin.

Rub for Chicken Skin:

Combine the paprika, salt, black pepper, dried oregano and canola oil in a small bowl to for a paste-like mixture.
Rub this mixture over the skin of the chicken.

Broth for the Baking Pan:

Preheat Oven 350 degrees F.
Place the stuffed chicken breasts in a baking pan and place the broth at the bottom of the pan.
Bake 55 – 65 minutes or until the until internal temperature is 165 degrees and juices run clear and the chicken is a beautiful golden color.

https://livingthegourmet.com/2018/01/mediterranean-style-chicken-breast.html

And just like that, you’ve got a satisfying and elegant dinner with an excellent wine pairing.

Enjoy with Love!

Crab Cakes, Crostini, and Torresella Prosecco

0 · Dec 27, 2017 · 12 Comments

Thank you to Torresella Wines for sponsoring this post. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.

Complete the holiday season and ring in the New Year with this simple yet elegant spread featuring plump crab cakes and ciabatta crostini with a tomato and artichoke salad served alongside a bubbly glass of Torresella Prosecco.

“The common wisdom says that to be happy means to be rushed along within the crowd, drifting from fashion to fashion, and rushing about hectically for the sake of rushing about, or that purpose is found within the busyness of business. Those activities have their virtues, to be sure, but I always preferred the role of spectator, of being off in the undisturbed quiet of the unvisited distance, watching at my leisure and learning at my own pace, and there I thrived”

The holidays are pretty much a case study of that sentiment. I know that the prevailing sentiment at this time of the year is that there is a ‘certain magic’ or a ‘certain something’ or a ‘certain cheer’ drifting on the air, and that all of this ‘goodness’ is centered around a set of appointed feast days. While I must agree that there is an undeniable quality about the holiday season, I’ve always been one to favor those rare moments of quiet that immediately follow the great feast days. Perhaps it’s the contrarian in me, or perhaps it’s the romantic quality ingrained in being the ‘mysterious character’ of the film noir who lingers in the back of the lounge after the rest of the guests have left.

Whatever the reason, those moments in the melancholy of coming down from the holidays has always been my favorite part of the season, and this year was no different.

Allow me to demonstrate. This year, like every year, my family and I enjoyed our Christmas Eve, followed by a similarly pleasant Christmas Day. However, in the pleasant and relaxing quiet that followed on the Day-After-Christmas Day, I wanted to more or less ‘complete’ the scene, to sort of ‘lounge up’ my living room.

As luck would have it, earlier this month I was contacted by the representatives of Torresella, asking if I would be interested in sampling their Prosecco DOC. Naturally, I agreed, since this was just what sanity had ordered for a post-holiday spread.

On pouring, the prosecco is a nearly translucent yellowish-white, featuring sparse and fine bubbles, with a very thick foam that quickly evaporates. The nose is instantly floral, with white spring flowers predominating throughout, with fruit essences becoming more evident the longer you linger on the bouquet, chiefly white citrus. On the palate, the aromas largely carry over, carried on a distinct creaminess, with pleasantly fine bubbles.

While the orthodox thing to do would be to suggest this either as an aperitif, or with a warmed brie, I decided instead to pair it with a late luncheon spread that was light, Mediterranean in flavor, and blissfully satisfying.

Naturally, that meant homemade crab cakes, ciabatta crostini, grilled fennel, and an artichoke, olive, and tomato salad served as a late luncheon beside my bay window.

Starting off with the crab cakes, we begin with four cans of pink crabmeat. You must thoroughly drain the liquid from the crabmeat. Then you combine crumbled bread, bread crumbs, grated garlic clove, flour, grated cheese, an egg, the seasonings listed below, with lemon juice, parsley, anise greens and olive oil in a large bowl and mix. Then add in the drained crabmeat and work the resulting mixture together until it is blended nicely.

Next, it’s time for the dirty work, and that means separating the above mixture into roughly half inch thick by three to four-inch-wide patties, and then coating those patties in breadcrumbs.

Heat a large cast iron frying pan with about a quarter of an inch of canola oil, and while that heats up, prepare a plate with a paper towel, which you will need for the fried crab cakes.

Once the oil is hot, carefully set the patties in the frying pan, being careful of the oil splattering up at you. You will want to cook the patties for about three minutes on each side. As they finish cooking, set them on the plate that you prepared with the paper towel.

Once the patties are done, arrange them on a platter with alternating thinly sliced Asiago cheese and lemon wedges, as shown below for a stellar post-holiday plating.

Living the Gourmet

Yields 4

Mediterranean Style Crab Cakes

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

1 cup of crumbled Italian bread
1 egg
4 (4.25 oz.) cans of pink crabmeat – drained thoroughly
¼ cup grated Parmesan or Romano cheese
1 tbs. lemon juice
3 tbs. chopped Italian parsley
1 large clove of garlic - grated
1 tbs. Anise greens – chopped
2 tbs. olive oil
1 ½ tsp. salt
1 tsp. ground black pepper
½ tsp. red pepper flakes
2 tbs. bread crumbs – and more for coating the crab cakes
½ cup flour
Canola oil for frying

Grilled Fennel:

1 head of Anise (Fennel)– trimmed and cleaned and patted dry
Olive oil
Salt/black pepper

Instructions

For the Crab Cakes:

Place the crab meat in a colander and press down on it to thoroughly drain the liquid from the crab meat.
Place the crumbled bread, bread crumbs, flour, grated cheese, egg, seasonings, lemon juice, parsley, Anise greens and olive oil in a large bowl. Add the drained crab meat and work the mixture together.
Prepare a small bowl with about ½ cup of bread crumbs.
Form the crab mixture into small ½ inch thick patties.
Dip the formed crab cakes into the bread crumbs to coat the cakes.
Prepare a plate with a paper towel for placing the cooked crab cakes on.
Heat a large cast iron frying pan with ¼ inch of canola oil.
Carefully place the crab cakes into the hot oil and cook for about 3 - 4 minutes on each side. When one has become a beautiful golden color, carefully turn over and repeat this on the other side.
Place the cooked cakes on a plate prepared with a paper towel.
Serve with a lemon wedge and thin slices of Asiago cheese.

For the Fennel:

Heat a large cast iron frying pan and place the fennel in the dry pan to become slightly charred.
When the fennel has become slightly charred on both sides add a tablespoon of olive oil and sprinkle with salt and pepper.
Remove from the pan and plate.

https://livingthegourmet.com/2017/12/crab-cakes-crostini-torresella-prosecco.html

Since I had a whole wheat ciabatta loaf left over from Christmas, I sliced that up thin and turned it into crostini. Just slice it thin, brush the slices with olive oil, and bake them in the oven for about ten minutes, turning over once mid-way.

However, I didn’t ‘merely’ want crostini, no, I paired this instead with a tomato and artichoke heart salad, and grilled anise, to complete the post-holiday tablescape with my crab cakes.

Artichooke & Tomato Crostini

Ingredients:

Fresh Ciabatta Bread – sliced ¼ inch thickness
Olive oil for brushing the bread

For the Topping:

2 pints of cherry tomato medley – quartered
1 large clove of garlic – grated
6 oz. can of pitted black olives – drained and chopped
14 oz. can of artichoke hearts – drained and chopped
1 bunch of scallions – chopped
2 tbs. of capers – chopped
3 tbs. of chopped fresh Italian Parsley
¼ cup olive oil
1 ½ tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp. red pepper flakes
Romano or Parmesan cheese for Grating

Directions:

Preheat Oven 350 degrees F.

Brush the sliced Ciabatta bread with olive oil and place on a baking sheet.
Bake for about 10 minutes turning over once midway and brushing the other side with olive oil.
Remove and set aside for the salad.

Combine all of the ingredients for the salad in a bowl and then place in a colander to drain any liquid and place back in the salad bowl.

Add the olive oil and the seasonings and toss.

Place on the prepared Ciabatta bread and grate with Parmesan or Romano cheese.

Naturally, this all perfectly complemented the Torresella Prosecco DOC, which I can wholeheartedly recommend to my readers looking either for an accessible and delicious aperitif bubbly, or who might be interested in pairing a prosecco with a light late lunch as I’ve done here today.

Cheers & Enjoy with Love!

Wines for Hanukkah

0 · Dec 16, 2017 · Leave a Comment

This post has been sponsored by Yarden Winery. All opinions expressed are my own. The following message is for 21+. Please enjoy responsibly this holiday season!

“One of the unyielding charms of wine, and of viniculture in general, is the constant state of flux in which it exists. No two bottles are ever truly alike, no two years ever reproduce precisely the same result, and no two regions, no matter how related, ever possess precisely the same qualities.”

That sentiment is part of the reason why I like returning to the offerings of various wineries, and seeing how they have either developed or if they’ve maintained the quality that I had originally enjoyed from them.

Naturally, when the representatives of Golan Heights Winery contacted me, asking if I would be interested in sampling several of their bottles, I naturally agreed. I received five bottles in total, a Yarden Malbec, a Galil Mountain Yiron, a Galilee White Wine, a Gilgal Sangiovese, and an Upper Galilee Merlot.

That said, we’ll start off with the Yarden Malbec. The wine introduces itself with a dark ruby to purple coloration with minimal translucence. Off the top of the glass, the wine is quite earthy, with soft notes of spice and tobacco punctuating through the middle of the glass, with ever so vague hints of coffee or dusty cigar box towards the bottom, creating a complex and earth-heavy aromatic profile. On sampling, the wine is a pleasantly by-the-book Malbec, featuring dark fruit essences carried on soft tannins.

For pairing, think grilled steaks, roast lamb with garlic and herbs, or pesto sauce over pasta.

Next up is the Galil Mountain 2014 Yiron, which is a cabernet sauvignon based blend of merlot and syrah. The wine introduces itself with a surprisingly reserved aromatic profile featuring black and red berries off the top of the glass cut with hints of thyme and peppery essences. Towards the bottom, or on a second approach, charcoal or smoky essences predominate, with hints of herbal notes perforating throughout – or that could just be me lingering a bit too long on the nose. On the palate, the aromatics carry over quite strongly, and this can make for a very bold wine considering its robust tannic qualities and marked acidity. Dark fruit, black pepper, and smoke are the first notes to greet the palate, with a pronounced herbaciousness, ending on a very short but pleasant finish.

Overall, I would suggest letting this bottle age for at least another one to three years before opening for maximum enjoyment. For pairing, think substantial entrees such as roast meats, steaks, heavy burgers, or spicy red sauces.

Now, we move onto the 2016 Galilee White Wine blend. On pouring, the wine introduces itself with a light straw yellow hue, and hints of green melon dusted with white flowers off the top of the glass, alongside copious citrus notes. On the palate, the aromatics largely carry over with the addition of crisp green apple, and just a hint of white stone fruit and damp leaves.

For pairing, while this might sound like a dodge on my part, I’m going to say that this bottle is a perfect candidate for the ‘White Wine Cliché.’ That means, simply, things like sushi, grilled salmon, and light pasta sauces of garlic and oil.

Finally, we come to the Gilgal 2014 Sangiovese, which introduces itself with aromas of dark fruit laced with ground coffee essences, which intensify strongly deeper into the glass. On sampling, the palate is greeted with ripe berry notes mixed with sliced dark cherry. Muted tannins, and a vague herbal essence lingering in the background, create a pleasantly complex and unusual Sangiovese experience.

For pairing, while this isn’t your typical Sangiovese, it’s still going to pair best with a typical-Sangiovese menu, so think Northern Italian cuisine, or perhaps beef stews, braised meats, and aged cheeses.

Up last, we have the Galil Mountain Merlot from Upper Galilee. Off the top of the glass, the wine introduces itself with bright berry and dark fruit notes framed in aromas of toasted oak, with a vague herbaciousness lingering at the bottom of the glass. On the palate, the wine features dried spice notes laced in licorice, which are carried on potent tannins.

I’ll defer to the winemakers themselves on the pairing, and suggest ample burgers, roasted foul, and grilled steak.

Overall, I was very pleased the selections of wines I received, and I can wholeheartedly recommend any of them to my readers.

Cheers!

Brooklyn Winery

0 · Dec 8, 2017 · Leave a Comment

Thank you to Brooklyn Winery for sponsoring this post. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.

“We’re told not to judge books by their covers, yet many writers spend many long nights in sleepless worries over precisely that. In other words, impressions matter, as do our preconceived notions based upon those impressions.”

There are few industries in which this “judgement by cover” is truer than in the industry of wine – and to be fair many of the ‘famed’ terroirs, and the winemakers cultivating those areas, have largely earned their reputations. For example, few would dispute that France and Italy have more than earned their vinicultural primacy, with both nations playing pivotal roles in the development of the wines of other nations. For example, it was a set of Francophiles and French immigrants that helped develop California wine into the global force that it h become, and introduced Chilean winemakers to their ongoing love affair with quality Cabernet. Italy, meanwhile, is the largest producer of wine by volume, and is home to some of the oldest wine regions in the world, while the industrial level production, bottling, and storage techniques pioneered by the Romans form the basis of nearly all modern winemaking techniques.

In other words, no one is disputing the price we’re willing to pay for a Chateau Margaux or a Brunello di Montalcino.

However, this also means that finding ‘gems’ or delicious bottles from lesser known or lesser regarded wine regions and ‘boutique’ growers has become something of an art form for enthusiasts and reviewers alike, and today we’re dabbling a bit in that area. You see, early last month I was contacted by the representatives of New York Wine Regions asking if I would be interested in sampling a few bottles from several of New York wineries.

Being a native New Yorker, I simply had to agree.

To start, yes, wine is in fact grown in New York outside of Long Island. In fact, the state is divided into a half dozen wine regions that span from the northernmost tip of the state on the Canadian border, along the coast of the Great Lakes, the area encompassing the Finger Lakes, the Hudson River region and down through Long Island. The primary grapes include Riesling, Seyval Blanc and, of course, Cabernet Sauvignon, along with a long list of state hybrids.

That said, I received three bottles, a 2013 Cabernet Franc from Brooklyn Winery, a Traminette Special Selection from Victorianbourge Wine Estate, and a Glenora Brut Sparkling Wine.

All things Brooklyn being first, we start out with the 2013 Cabernet Franc. The wine introduces itself with dark berries set against a spicy backdrop of roasted jalapeno, which intensifies deeper into the glass, with the berry essences ripening sharply. On the palate, the wine is a largely earthen mosaic, with chocolate essences layered over mellow spice notes carried on a silky mouthfeel and a very lasting finish.

For pairing, Cabernet Franc typically makes an excellent companion to heavier entrees, such as lamb gyros, roasted wild game hens, grilled venison, and spiced meat sauces. Also, as a general rule, you will want to liberally spice and herb whatever you serve this wine with, and as you might have guessed from the profile jalapeno or spicy peppers in general serve excellently.

Next up, the Trimanette from Victorianbourg Wine Estate. The wine introduces itself with honey laced aromas of white stone fruit, and subtle hints of spices deeper into the glass. On the palate, the wine features a pleasantly muted sweetness, with notes of green melon and apricot predominating, laced with a definitive honey flavor throughout.

For pairing, while the above description might make this bottle sound like a prime candidate for the ‘white wine cliché’ of fish and chicken entrees, I’m not really seeing this wine as pairing with any main courses, instead, I’m viewing this more as an aperitif. Think light cheese platters, perhaps lightly infused olive oil with crusty bread, and a light charcuterie board.

Finally, we come to the Glenora Brut, which is primarily Cayuga grapes, with just a hint of chardonnay. On pouring, the wine introduces itself with a very lively effervescence bearing a sharp acidity with only vague hints of white fruit essences perforating through the dominating screen of acidity. On the palate, the word ‘yeasty’ instantly came to mind, with hints of sliced white fruit lingering distantly in the background.

For pairing, I would suggest as the first glass pairing to a dinner of roast fowl, think herbed chicken or turkey. I could also recommend pairing this with a festive oyster platter, or as an aperitif with a substantial salad of either dark leafy greens or sliced tomatoes tossed with oil and herbs.

Overall, I can say that the bottles I received are an accessible representation of New York Wines, and I can easily recommend them as such to my readers.

Cheers!

Holiday Wines from Montes Winery

0 · Dec 2, 2017 · Leave a Comment

This post is sponsored by Montes Winery. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.

Early last month I was contacted by the representatives of Chile’s Montes Winery asking if I would be interested in sampling some of the bottles, describing the winery, and its owner Aurelio Montes, as ‘iconic’ figures in the current Chilean wine landscape.

Naturally, I agreed.

However, let me begin with a little background and context to Chilean wine in general. Chile boasts nearly three-thousand miles of coast, and that of course equates to copious sea breeze, which in turn creates a generally favorable wine growing climate. However, while Chile’s wine history dates to the original vines brought over by the conquistadors and missionaries, Chilean wine lineage shares a bit in common with that of the US in that international-quality production began with a relative handful of Francophiles and French immigrants in the nineteenth century, which saw the introduction of, among other varietals, Chile’s all-important Cabernet Sauvignon. While the Pais varietal of the conquistadors was original Chile’s primary grape, Cabernet has grown to become the nation’s lead varietal, forming the base for almost all of Chile’s most highly rated bottles, and has led to a handful of ‘Cult Cabernets.’ While Chile’s ‘cult cabernets’ have not quite reached the nosebleed pricing of California’s own cult labels, they nevertheless remain of impeccable quality, and a sign of the region’s vinicultural development overall.

That being said, I received four bottles, two from Aurelio’s Montes Winery in Chile, and two from the Argentine Kaiken Winery.

Now, onto the wine.

Let us begin with the Kaiken Ultra, a 2013 Cabernet Sauvignon. The wine introduces itself with dark fruit aromas off the top of the glass, chiefly sliced plum mixed with crushed blackberries dusted with dried herbs. Deeper into the glass, the wine’s French oak origins perforate into the mix with hints of toasted oak and faint notes of driftwood. Overall, a pleasantly by-the-book Argentinian cabernet. On sampling, the bouquet largely carries over in the form of thoroughly ripe dark fruit carried on pleasant and copious tannins laced in crisp acidity.

Pairing here is thoroughly simple. This cabernet is substantial, and it’s best pairing, when not being enjoyed on its own, is with similarly substantial fare. Think herbed roasts, grilled steaks, or heavy sauces with pasta.

Next on offer is the Montes Alpha 2014 Cabernet Sauvignon. This wine introduces itself with a deep polished ruby complexion, and thick aromatics of sliced red fruit mixed with herbal essences. Deeper into the glass, dark red berries and licorice dominate an otherwise pleasantly complex bouquet. On the palate, the wine shows immediate evidence of its eight months in French oak, featuring distinct oaken notes set against a pleasant backdrop of vanilla and smoke laced red fruit essences. Hints of dried cigar box and spicy notes manifest towards the end, carried on opulent tannins to create a lasting finish.

While this wine more or less pleads to be paired with roasted meat, such as herbed lamb, hearty steaks, or even just a really good burger, I’m going to go out on a limb here and say that it’s certainly within the realm of possibility to pair this successfully with something like peppers stuffed with a spicy tapenade topped with an herbed aioli, or perhaps even with polpettes topped with fresh mozzarella.

Next in the roster is the Kaiken Terroir Series 2014, a cabernet sauvignon-fronted blend with Malbec and petit verdot. The wine introduces itself with instantly earthy tones of dark cocoa and coffee, with intense blackberry or dark fruit essences deeper into the glass. Pleasant notes of wildflower or perhaps vanilla lingered distantly in the background, creating a surprisingly complex bouquet towards the end. The aromatics largely carry over to the palate, with dark fruit laced in earthen notes predominating, carried on a very silky mouthfeel with crisp acidity and fine albeit ever-present tannins.

For pairing, I’m going to be quite by-the-book at the risk of being boring, and suggest ample entrees. Think roast duck with an herbed cream sauce, or pork roasted with garlic and herbs. Substantial pasta dishes with red sauce would pair nicely as well.

Finally, we come to the Montes Alpha 2012 titled simply ‘Chilean Red Wine,’ which is a cabernet sauvignon-led blend featuring cabernet franc, merlot and petit verdot. The wine introduces itself with ripe red berries and dark fruit essences off the top of the glass, featuring crushed cranberries or perhaps sliced black cherries, with hints of currant and licorice deeper into the glass. Notes of toasted oak and perhaps damp cigar box finish off the aromatics towards the end. On the palate, the wine is possessed of a very intense but pleasant mouthfeel, with the dark berry notes of the aromatics carrying over and predominating, with licorice and oak notes floating in the background, leading off to a very long lasting finish.

For pairing, entrees remain the order of the day. Once again, think roasts, think duck, think steaks, and, of course, as with any solid cabernet, think red sauce and pasta.

Overall, I was very pleased with the wines I received from Aurelio’s wineries, and would wholeheartedly suggest them to any of my readers looking to expand their wine menu.

Cheers!

French Holiday Wines

0 · Nov 24, 2017 · 1 Comment

This post has been sponsored by Sommailier Winery. All opinions expressed are my own. The follow messages are intended for those 21+. Please enjoy responsibly.

It is that said “Chaos breeds life, while order breeds habit, which begets decay. For it is from the great and eternal flux of the cosmos, the endless cycle of creation, destruction, and rebirth, that our consciousness was born.”

This is not to say that habit or routine are inherently ‘bad,’ on the contrary they provide comfort, certainty, and predictability. However, creativity, exploration, and spontaneity demand not only that which is new but also that which is ‘different.’

In the world of wine, it is very easy to fall into ‘habit,’ and I’ve been guilty of this myself in my personal life, defaulting to a selection of favorite varietals, regions, and wineries. The simple truth is that, even for someone like myself whose job it is to be knowledgeable on the topic, finding quality wines that are ‘new’ and ‘different’ from one’s habit can be a daunting.

Does one follow the herd to the latest vogue region or varietal? Or aught one simply flip and coin and pick an upstart winery to sample? Better yet, how about putting a mammoth multiplier on the price tag and hope that the posh cult winery promising a ‘revelation in flavor and aroma’ delivers on their promise? And I’m only slightly exaggerating.

What if, however, you could take the guesswork out of the process of selecting new wines? That’s precisely what Sommailier promised to do when they contacted me last month offering me a sample of their wine service. Simply put, Sommailier selects wines from boutique wineries around France, and delivers them to your door.

Now, I’ll be honest, I was at first very skeptical – emphasis on ‘very’ since you’ve likely noticed that I’ve – never – featured any other wine service here on Living the Gourmet, and for the simple reason that I’ve not found one worthy either of your attention or of my word count. Sommailier, therefore, is the first wine service I’ve ever agreed to feature.

That being said, I received three bottles from Sommailier, a 2014 Bourgogne, a 2015 Margaux, and a 2016 Chateau La Fleur des Pins.

However, before we get to the wine, I feel compelled to mention the packaging and presentation that accompanied my shipment. The wine arrived with a glossed pamphlet for each bottle, describing the wine, and giving a brief overview of the area and winery, which included space for personal notes on the wine itself. In addition, they included a cute no-spill pourer. Overall, I was quite impressed with the effort here.

Yet, as the saying goes “presentation is easy, delivering is hard.” So, how do the wines themselves hold up? Let’s find out.

We begin with the Bourgogne, which comes from the Cote Challonaise subregion of the Burgundy wine region. The Bourgogne introduces itself with aromas of crushed red berries set against a mixed backdrop of earth and ivy. On sampling, the wine is instantly dry with a very smooth mouthfeel, carrying notes of black berries and earth, with just a hint of minerality on the finish.

Pairing here is largely by the book, think baked salmon, roasted chicken with herbs, roast duck in a red wine sauce, or with an aged cheese platter with crusty bread.

Up next is the Margaux. If you’re ‘in the know,’ then you’re likely aware that 2015 saw several chateaux in Margaux produce the best wine in their history, with the region in general performing excellently, and receiving copious praise to prove it. This happened for the simple reason that 2015 encapsulated what is considered the ‘ideal’ weather conditions for production – a mild winter, a warm spring, and rapid budding.

Today’s Margaux introduces itself with aromas of black fruit and hints of cut grass or perhaps wild flowers, which further intensifies deeper into the glass. On the palate, the wine is instantly fruit-forward carried on silky tannins, with a very ‘clean’ mouthfeel overall, with vague hints of oak perforating throughout.

For pairing, think hardy entrees such as venison, grilled or roasted, spicy red sauces, or steaks. Hardy, ‘classic’ entrees.

Finally, we come to the Chateau La Fleur des Pins Graves. The wine greets with aromas of fresh vanilla and honey, with hints of nuts or light oak perforating through deeper into the glass, with just a hint of tropic fruit towards the bottom. On sampling, the word ‘velvety’ was the first to come to mind, with grapefruit and apricot dominating the palate, and ending off on a medium, oily finish.

For pairing, I’m going to be a bit unorthodox and say I could actually see myself enjoying this with a light garlic and oil sauce over pasta, with a side of crusty bread and infused oil. That aside, think herbed chicken and grilled light bodied fish.

Overall, Sommailier provided me with three bottles of boutique French wine with which I was very pleased, and for that I can wholeheartedly recommend them to my readers.

Cheers!

Wines for Thanksgiving

0 · Nov 16, 2017 · 1 Comment

Today we’re sharing some of our favorite wine suggestions and pairings for the Thanksgiving holiday. This message is intended for 21+. Please enjoy responsibly!

In reviewing wine, one quickly learns that a wine’s vintage is not just a mark of how long the liquid within has been aging, but that it is an encapsulation of the year, of the year’s weather, soil quality, and the personnel on hand at the time who aided in the production.

That said, perhaps it’s the nostalgia that naturally accompanies the holidays, and perhaps, as a result, I subconsciously crave the familiar aromas and warming flavors that bring me back to the big dinners and gatherings of my youth. Whatever the reason, I’ve been on something an unintentional Chianti-streak lately, having reviewed several bottles in quick succession here on Living the Gourmet, and today is going to be no different.

You see, not long after agreeing to review the previous bottles I just posted here, I was contacted by the representatives of the Tuscany based Santa Margherita winery, asking if I would be interested in featuring a Riserva. Naturally, I agreed.

For the uninitiated, Chianti is produced in the Chianti DOCG, which comprises much of central Tuscany. The Chianti DOCG, in turn, is divided into several sub-regions, with ‘Classico’ being the centermost region, and is so-named because it comprises the original, smaller, Chianti DOCG, which was redrawn and expanded in 1932.

However, geography is not enough for a Chianti to be titled ‘Classico.’ First of all, for a Chianti to be dubbed ‘classico,’ it needs to be aged for a minimum of one year. The top Classico wines are dubbed ‘Gran Selezione,’ and as the name implies these are wines selected as being the very best incarnations of Chianti, and these must be aged for a minimum of two and a half years and must be estate grown. Directly below the Gran Selezione wines are the Riserva, which are aged for a minimum of two years, with ‘standard’ Chianti Classico, as well as Rufina and Superiore, being aged for a minimum of one year. In each case, the wine must be 80% Sangiovese.

That being said, how does today’s Riserva hold up? Let’s find out.

To begin, the wine is ruby in coloration, with almost no staining. On pouring, the wine introduces itself with an aromatic profile that is complex to the point of being chaotic, being both very gamey and very floral at the same time, which is further complicated by the distinct earthen notes that perforate throughout, especially into the middle of the glass. Dark fruit and occasional minerality further add to the mosaic of the bouquet.

On sampling, the wine’s first notes are of ripe cranberry or raspberry, flavors which are set on a foundation of damp soil, and leave essences of fresh tobacco leaf or cut spice drifting about in the mouth. The tannic qualities are muted to medium in their proliferation, which leads to a pleasantly long finish.

For pairing, I find myself in complete agreement with the winemakers themselves who suggest Tuscan or Northern Italian cuisine, or roast pork chops with herbs. This is a sturdy, full-bodied wine that need not be at all intimidated by hardier meals or holiday fare.

That said, I was very pleased with this wine, and can wholeheartedly recommend it to any of my readers looking for a bottle to pair with their big holiday meals this season.

Cheers,
Mike

Chicken with Fresh Basil and Tomato

0 · Nov 11, 2017 · 9 Comments

This post has been sponsored by Lamole di Lamole. All opinions expressed are my own. Please enjoy responsibly.

We are sharing a hearty winter meal today featuring Chicken with Fresh Basil and Tomato served over pasta and simple Lettuce Quarters served alongside Lamole di Lamole Chianti Classico!

Last month I wrote about some of the types of wines that I grew up with in my first-generation Italian family. Liqueurs such as Sambuca, amaretto, and limoncello were ever-present, while the wines were a predictable assortment of Sangiovese, Sagrantino, and of course Chianti. Back then, these were all imported by necessity, since the American wine and liqueur scene at the time was still quite young, and almost exclusively ‘Anglo-Franco’ in its focus.

Naturally, while both myself and my family have broadened our menu, both of my brothers still prefer their Sambuca to, well, pretty much any other liqueur, and I still find myself preferring the familiar aroma and warmth of a quality anisette.

However, while my family’s wine menu is very often a trip around the world, we almost always come back to ‘the standards,’ such as sturdy Sagrantino or a quality Chianti for our holiday dinners or a relaxed Sunday evening. That, of course, brings us to brings us to today’s wines, a trio of Tuscan Chianti Classico labels from the Lamole di Lamole winery, whose representatives contacted me some weeks ago asking if I would be interested in putting together a meal pairing for them. Naturally, I agreed.

That said, I received three bottles, a Chianti Classico 2012 Gran Selezione, a 2013 Chianti Classico Riserva, and a 2014 Chianti Classico Raccolto from the Tuscany based Lamole di Lamole winery operating out of the Chianti Classico DOCG.

Now, like the Rioja we posted about just recently, Chianti Classico is possessed of a classification system. First off all, for a Chianti to be dubbed ‘classico,’ it needs to be aged for a minimum of one year. The top Classico wines are dubbed ‘Gran Selezione,’ and as the name implies these are wines selected as being the very best incarnations of Chianti, and these must be aged for a minimum of two and a half years, and must be estate grown. Directly below the Gran Selezione wines are the Riserva, which are aged for a minimum of two years, with ‘standard’ Chianti Classico, as well as Rufina and Superiore, being aged for a minimum of one year. In each case, the wine must be 80% Sangiovese.

With that out of the way, we begin at the top, the 2012 Gran Selezione Off the top of the glass, the wine introduces itself with spicy aromatics, with hints of clay or soil and leather becoming prominent deeper into the glass. On sampling, the wine is instantly smooth, with dark fruit washing across the palate with very vague hints of cherry and vanilla popping up every so often. The finish is pleasant and lasting, with hints of herbs and tobacco closing out the experience.

Next up, the Riserva. On pouring, the wine greets with dark berry aromas, with dried floral accents or light herbal notes propagating in the background, and intensifying deeper into the glass. On sampling, while an assorted berry palate is immediate, particularly wild berry or cut black berry, cinnamon or perhaps muted spice notes are also quite evident. The mouthfeel is smooth and pleasant, with a very lasting finish.

Finally, we come to the 2014 Chianti Classico. The wine introduces itself with an instantly earthy aromatic profile – think soil, wildflowers, and just a hint of zesty menthol, with fruit essences perforating deeper into the glass. On sampling, the wine is a largely by the book Chianti Classico, featuring dark berry mixed with dried spice carried on fine tannins, with a pleasant licorice finish.

Food pairings for Chianti are rather straightforward. Think red sauces, think rich fatty meats, and spicy foods, since the wines’ naturally tannic qualities can cut through such substantial meals. Basically, think Northern Italian cuisine, or Old World Sunday night dinners.

That said, to pair with any of these three wines, I decided to put together Chicken served with a Fresh Tomato and Basil Sauce, alongside a Lettuce Wedge Salad with parsley, honey, and parmesan. Yes, I practice what I preach.

To start things off, we place the sliced chicken in a large bowl and season with salt, pepper, and paprika, and then drizzle with olive oil and toss as shown below.

While we let the chicken sit, we heat a large cast iron frying pan with butter, and then set the chicken in the pan to brown. Once the chicken has browned, remove it from the pan, and then add a bit of olive oil into the pan with the garlic and onions, and toss that on low heat until the garlic is nice and fragrant. Then add a bit of wine to the pan, and let that sauté until the wine begins to evaporate, and then quickly add in the tomatoes, parsley, basil, bay leaf, and chicken broth, and allow that simmer on low heat for about twelve minutes, at which point you’ll want to add the seasonings listed below with the raisins.

Then add the browned chicken to the sauce, and cover, and let that cook together over a low heat for about forty-five minutes to an hour.

While the chicken is cooking, you’ll want to prepare the wedge salad as directed below, platting it with nice drizzle of honey and olive oil.

Then simply prepare your preferred pasta, and you’re ready to serve.

Living the Gourmet

Yields 4-6

Chicken with Fresh Basil and Tomato and Iceberg Lettuce Salad

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

For the Chicken:

3-4 lbs. of chicken – cut into serving pieces
Dashes of salt
Dashes of black pepper
Dashes of paprika
2 tbs. vegetable oil
2 tbs. butter

For the Sauce:

1 large red onion – sliced
4 – 5 cloves of garlic – chopped
1 pint of cherry tomatoes – halved
½ cup of wine
½ cup of chicken broth
1 bay leaf
½ cup of fresh parsley – chopped
8 – 9 fresh basil leaves – chopped
¼ cup of raisins – chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
¼ tsp. fennel seed
Dash of cinnamon
2 tbs. olive oil
2 tbs. butter
1 lb. of your favorite pasta

For the Iceberg Wedge Salad:

I head of iceberg lettuce – quartered
Zest of 1 lemon
Grated Parmesan cheese
¼ cup fresh parsley - chopped
Salt/Black pepper
Olive oil
Honey
Lemon Juice

Instructions

For the Chicken:

Place the chicken in a bowl and season with the salt, black pepper and paprika. Drizzle the olive oil over the chicken and toss.
Heat a large cast iron frying pan with the butter and place the chicken in the pan to brown. Remove the chicken and reserve while preparing the sauce.

For the Sauce:

Add the olive oil to the pan and the garlic and onion. Toss a low heat until the garlic is fragrant.
Add the wine and sauté until the wine begins to evaporate.
Add the tomatoes, parsley, basil, bay leaf and the chicken broth to the pan. Simmer on a low heat for about 10 – 12 minutes. Add the seasonings and the raisins.
Add the browned chicken pieces to the sauce and cover. Cook the chicken on a low simmer until it is cooked through and tender; about 45 minutes to an hour. The juices should run clear when cut at the thickest part.
Prepare the pasta as directed and serve with pasta.
For the Iceberg Wedge Salad:
Place the lettuce wedges on a platter.
Zest the lemon over the wedges, followed by the grated cheese, chopped parsley, salt and pepper.
Drizzle the olive oil over the wedges, squeeze of lemon juice and a drizzle of honey.

https://livingthegourmet.com/2017/11/chicken-fresh-basil-tomato.html

Calories

2692 cal

Fat

115 g

Carbs

344 g

Protein

78 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

That said, I can wholeheartedly recommend the wines of Lamole di Lamole to any of my readers looking for quality Chianti at a reasonable price.

Enjoy with Love!

Sweet Potato Ravioli and Rosé

0 · Oct 25, 2017 · 22 Comments

As part of our Fall entertaining series, we’re introducing another collection of delicious wines- Wines of Provence. Today we’re pairing our favorite rosés with Sweet Potato Ravioli and an Autumn Apple Crisp!

“The most powerful barriers are those we cannot see or feel, the ones that cannot be torn down with hammers or bombs. Instead, the most terrifying tyranny is that which is built within the human mind, whose invisible bars seal off our freedom from within. In this way, the truly oppressed man, therefore, does not even realize he is slave.”

Yes, I put that in quotes but I just made it up…quoting myself, shameless, I know.

Regardless, to precisely that point, while I’ve taken a positive view of ‘tradition’ here on Living the Gourmet, comparing it to ‘guardrails’ that help us order our lives, or as the voice to those who came before us, tradition can sometimes create barriers that aught never to have existed in the first place.

Now, I’m not talking about ‘invisible bars’ that seal off freedom, I talking about a different type of tyranny altogether – the idea that Rosé Wine is strictly, or at least mostly, a summer wine. Instead, certain types of rosé are perfectly consumable year-round – in fact, in some cases they may even be preferable. But, like white after Labor Day, many chose to simply put their rosés away once the leaves start turning.

Today, we’re breaking down that invisible barrier, and we’re doing so with a pair of wines that I received from the Provence Wine Council, a 2016 Grand Ferrage from the Mathilde Capoutier winery, and a 2016 Coteaux D’aix En Provence from Biéler Pére & Fils. The wines are from Côtes de Provence and the Coteaux d’Aix-en-Provence appellations respectively.

Full disclosure, I was slated to receive a third bottle from the Coteaux Varois en Provence appellation, but that bottle never arrived. To supplement, I’ll still give notes on the area, but alas I cannot comment on the wine itself.

The simplest way of thinking about rosé wine is a lighter bodied version of their red counterparts, filling the space between red and white wine. To understand what ‘makes’ most rosés, you have to first understand that the juice of red wine grapes is allowed to ferment in contact with their skin for days or even weeks at a time. Aside from imparting or ‘staining’ color to the wine, the grape skins also impart body, flavor, and astringency via the leeching of tannins, anthocyanins, and phenolics from the skins into the juice – the quantity of such being dependent on the varietal in question. By contrast, rosés only come into contact with the skins of their grapes for about several hours.

Naturally, the pink color and fruit or citrus profile of many Rosés, as well as the lighter body, has the effect of ‘pairing by default’ the wine with lighter fare and summery weather – at least according to conventional wisdom.

However, this is bit old fashioned in my opinion, a bit like the “white wine and fish” trope. For example, I doubt any serious sommelier would say that only pairings for an asyrtiko or a garnatxa blanc would be found in the sea. Doubtlessly not, in fact.

To prove this point further, both of today’s Rosés are on the lighter end of the pink-spectrum, both bearing a roughly light ‘peach’ or ‘honeyed amber’ coloration, and despite this they’ll perfectly paired with an autumn dish.

However, let’s start off with a little background.

The Provence Wine Council represents three of Provence’s eight appellations; Côtes de Provence, Coteaux d’Aix-en-Provence, and the Coteaux Varois en Provence. Taken together, these three appellations account for about ninety-five percent of the wine produced in Provence – of which about ninety percent of that wine is rosé. It’s worth noting that Provence is the only region in France to devote such a high proportion of its production to rosé. However, there is wisdom behind this level of production, since 2016 was a record year for rosé, and interestingly nearly half (43%) of Provence’s total exports by volume. Around half of all French rosé consumed in the US finds its origins in Provence, making it a non-to-surprising that the US is the first export market in terms of volume and value for the Wines of Provence. Naturally, this is part of why Provence is the leader in the global Rosé revival, with worldwide exports having increased by nearly a quarter in terms of volume, and nearly a third in terms of value – numbers driven largely by millennials.

With a history dating back 2,600 years, Provence is France’s oldest wine region. Geographically, the Provence is quite diverse, boasting numerous mountain ranges and rolling hills, which in turn give way to well sheltered valleys. Throughout the region, shrubs such as lavender, rosemary, juniper, and thyme grow as weeds, which has the result of ‘tinging’ the soil, and positively effects the resulting wine. Averaging about twenty-nine hundred hours of sunlight per year, coupled with warm days and cool evenings, Provence is, more or less, a case study in the ‘ideal climate’ for winemaking.

The largest of the AOCs, Côtes de Provence, produces nearly eighty percent of the entire region’s wine, of which more than three-quarters of that wine is rosé. Covering about eighty-five communes, and being noncontiguous, the AOC stretches from Salernes north of the Argen River to the coast of Saint-Tropez in the southeast, and then further south to the Hyeres commune, which is the center of the sub-appellation of La Londe. Hyeres is built around the Castle of St. Bernard and features crusader-era architecture in the form of the Knights Templar Tower. Given the sapphire blue of the Porqueolles beaches just a ferry ride away, and the fresh produce on offer on Ave Gambetta, it’s a great little place to enjoy the South of France if the busier streets of Saint-Tropez aren’t your thing.

Grenache, Mourvedre, Cinsault, Syrah and Counoise are the dominant varietals of the Côtes de Provence appellation, with a healthy offering of Cabernet Sauvignon as well. Wines produced in Côtes de Provence are considered the archetype for the region’s wines, typically being full-bodied and complex, with a very pronounced aromatic profile. The rosé produced here tends to be on the lighter end of the spectrum, but often feature a crisp acidity with citrus notes.

The second largest Provence appellation, Coteaux d’Aix-en-Provence covers fifty communes, and in contrast to its larger counterpart its production is ‘only’ about eighty percent rosé, with the remainder being red wines with a smattering of white. The wines produced here are distinguished by the higher concentration of Cabernet Sauvignon. As a side note, many of the vineyards here are organic. The AOC surrounds the Pond of Berre, and stretches along much of the Durance River, while surrounding the western tip of the Arc River that feeds the Berre from the Mediterranean. The AOC’s primary varietals include Grenache, Mourvedre, Cinsault, Syrah and Cournoise, with a healthy representation of Cabernet Sauvignon and Carignan. For the few white wines that are produced in the region, the varietals include Vermentino, Clairette, Grenache blanc, Chardonnay, and Bourboulenc. As its name suggests, the AOC is centered on the city of Aix-en-Provence, where you’ll find the sort of picturesque cafes you might imagine on the postcards of a bygone era, alongside a reputed 1000 fountains scattered throughout the Cours, the Quartier Mazarin, and the Old Town.

Finally, we come to the ‘Heart of Provence,’ the Coteaux Varois en Provence appellation, which is located in the center of the region. Coteaux Varois en Provence is sheltered by the surrounding Sainte-Braume mountains, which have the effect of creating a sort of ‘micro climate’ for the area, tempering the otherwise Mediterranean influences that are a defining feature of Provence. The appellation is based around the picturesque cities of Manosque and Forcalquier, and is divided down the middle by the Durance River, with the southeastern tip of the appellation enveloping a portion of the Verdon River. Again, pink is king with almost all of the area’s wine being Rosé, with roughly ten percent of the area’s production being devoted to red and white wine. The primary varietals here are Cinsault, Mourvedre, Grenache and Syrah, with a secondary representation of Cabernet Sauvignon. Given the generally higher altitude of the vineyards in this appellation, the grapes benefit from slower ripening, which in turn gives the wines a decent acidity, a very expressive flavor profile, and a well textured body.

While the wine produced by each of the aforementioned appellations is overwhelming rosé, the reds and whites aught not be ignored. Speaking in the broadest of generalities, reds produced in this region tend to trail on the darker side of the spectrum, often ruby red to deep purple in coloration, and often feature a lively fruitiness composed of dark cherries, raspberry, or black currents, with ample tannins. The whites produced here tend to be very fruit-forward, often bearing aroma profiles rich in pear, exotic fruit, pineapple and fresh citrus, along with more delicate floral notes and aromas. Naturally, this means that, if you were so inclined, you could comprise your entire wine menu for the year based entirely on Provence wine and have a roster that’s complete, diverse, complex, and blissfully enjoyable.

Now, onto today’s bottles.

To start things off, we begin with the 2016 Grand Ferrage, courtesy of Mathilde Chapoutier via Côtes de Provence. It is a textbook Provence blend but with the addition of Cabernet Sauvignon. As stated earlier, the wine bears a light ‘peach’ or ‘honeyed amber’ coloration, and features white stone fruit or sliced peach off the top, which becomes crisper and tropic-like deeper into the glass. The aromas largely carry over to the palate to create a fruity and citrusy wine with a pronounced mineralty and a very pleasant mouthfeel.

The 2016 Coteaux D’aix En Provence from Biéler Pére & Fils, and is 60% Grenache, 20% Syrah, and 20% Cinsault. Off the top of the glass, the wine is instantly and pleasantly floral, think cut summer flowers, hints of rosewater and perhaps just a hint of wild lavender backed by citrus or perhaps fresh citrus zest, which intensifies deeper into the glass. On the palate, the wine features tangy or tart bright berry essences with surprising depth and presence for what is an otherwise light bodied wine. The finish is quite smooth and very lasting, leaving behind aromatics in the mouth and a vague acidity on the throat.

While I can easily picture both bottles as low-key aperitifs, or perhaps as ‘easy drinking’ after work with friends, I could also see them serving at more ‘formal’ occasions such as at a relaxed dinner party. Regardless, I decided I wanted to pair the wines with something decidedly seasonal, something that simply screamed ‘Autumn,’ and so I decided on a dish that I could safely describe as being just shy of ‘heavy,’ and which boasts such fall-themed flavors as cinnamon, sweet potatoes, and savory raisins.

Naturally, I’m talking about homemade ravioli topped with a fresh garden sauce, and an apple crumble cake for dessert.

First things being first, we prepare a large cast iron frying pan with olive oil, and after heating it we add in mushrooms and let them get golden. We then remove the mushrooms, and add in more olive and a bit of butter and then sauté some garlic and onions until they’re fragrant. We then add in tomatoes, basil, and the seasonings listed below and let that come to a simmer on a gentle heat while we prepare the ravioli.

Start off by preparing the filling outlined below using a ricotta and egg base mixed with Romano or Parmesan cheese, fresh Italian parsley, lemon and orange zest, chopped golden raisins, salt, pepper, and brown sugar.

Now it’s time for the tedious part…and for the sake of my word count, I’ll say that you simply prepare the dough as described below, and then let it sit covered for about fifteen minutes before working with it. Once it’s rested, then roll the dough out onto a well-floured flat surface, working the dough until it is as thin as you can possibly manage. Now, it’s time to cut out the ravioli. To do this, I use a medium sized mason jar as a sort of ‘cookie cutter’ to form nice circular portions of dough, and set them off into pairs.

Now, to form the ravioli we use a pair of spoons to portion out teaspoon-sized helpings of the ricotta mixture into the center of one ravioli circle, then brush the outer edges of the circle with an egg wash, and then cover it with a second plain circle of dough. Then carefully press the edges of the ravioli circles together using a fork, and set it aside on a plate dusted with cornmeal. You’ll want to dust the top of the ravioli with cornmeal as well so that the next layer of prepared ravioli do not stick.

Next up, bring a large pot of generously salted water to a boil – yes, it needs to be salted. Once the water is boiling, set the ravioli in the water about three to five at a time depending on how big your pot is. When the ravioli float to the top, they are done.

Once you have finished with the ravioli, portion off about three or four tablespoons of the water into your garden sauce. Then add in about two tablespoons of red wine, and a bit more olive oil, and let it continue heating for several more minutes.

Living the Gourmet

Yields 4

Sweet Potato Ravioli

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

Fresh Tomato Garden Sauce:

4 – 5 vine ripe tomatoes – diced
3 – 4 cloves of garlic – chopped
1 red onion – sliced thin
1 quart of button mushrooms – sliced
½ cup of fresh basil – chopped
3 tbs. olive oil
2 tbs. butter
2 tbs. wine
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
Pinch of sugar
3 – 4 tbs. salted boiling water

For Ravioli Dough:

2 cups flour
½ tsp. salt
3 egg yolks
1 tsp. olive oil
½ cup warm water – to use by the tbs. to moisten the dough

For Sweet Potato Ravioli Filling:

2 cups mashed sweet potatoes
1 cup ricotta cheese
1 egg
½ cup Romano or Parmesan cheese
½ cup fresh Italian parsley – chopped
1 tsp. lemon zest
1 tsp. orange zest
¼ cup of chopped golden raisins
½ tsp. salt
½ tsp. black pepper
1 tbs. brown sugar

Instructions

Fresh Tomato Garden Sauce:

Heat a large cast iron frying pan with a drizzle of olive oil.
Add the sliced mushrooms and sauté until golden on one side then flip and let the mushrooms turn golden on the other side. Remove and set aside.
Add two tbs. of olive oil to the pan and the butter.
Sauté the garlic and onions; sauté until the garlic is fragrant.
Add the tomatoes, basil and seasonings and continue to simmer on a gentle heat while preparing the raviolis.
Add the wine and a tbs. or two of the salted ravioli water to the pan and continue on a gentle heat.

For Ravioli Dough:

Sift the flour onto a clean surface, making a well in the center.
Place the egg yolks in the well.
Add the salt and the egg yolks in the well.
Add three tbs. of the water and work this mixture into the flour forming a dough.
Knead the dough adding a tbs. of water at a time as needed until a smooth dough is formed.
Cover the dough and let it rest for about 15 minutes before rolling out.
Divide the dough in half and roll out one side on a lightly floured surface, as thinly as possible.
Prepare an egg wash for the edges of the circles.
Using a large round circle, such as a mayonnaise cover, cut out circles.
Using a small tsp. place, the ricotta mixture in the center.
Brush the edges with the egg wash and cover with a plain circle, ceiling the edges with a fork.
Place on a plate dusted with cornmeal.
Prepare a large pot of salted boiling water. When the raviolis rise to the top scoop out with a slotted spoon.

For Sweet Potato Ravioli Filling:

Combine all the ingredients for the filling in a large bowl and mix until they are incorporated.
Refrigerate until ready to use.

https://livingthegourmet.com/2017/10/sweet-potato-ravioli-and-rose.html

Calories

5728 cal

Fat

323 g

Carbs

477 g

Protein

223 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

That, my dear readers, is the sort of recipe I like to pair my Rosé within the autumn. Dessert, of course, is a homemade apple crisp and a bubbly glass of Rosé.

Autumn Apple Crisp

Ingredients:

For the Apples:
6 – 7 medium sized apples – peeled and sliced
½ cup of granulated sugar
½ tsp. cinnamon
Dashes of fresh grated nutmeg
Zest of ½ orange
Zest of ½ lemon – plus 2 tbs. of lemon juice
Place the sliced apples in a large bowl; add the lemon zest, lemon juice and orange zest.
Combine the granulated sugar with the cinnamon and nutmeg and toss with the apples.
Butter a 9 ½ inch pie plate and add the apple mixture.

For the Crumb Topping:
1 cup of brown sugar
1 ½ cups of flour
¼ tsp. salt
8 tbs. butter – softened

Directions:

In a medium sized bowl combine the flour, salt, brown sugar and softened butter. Crumble with your fingers to form a crumb-like mixture.
Mix half of the mixture with the apples and toss.
Top the apples with the remaining crumbs. Remember if you like a lot of crumbs, like I do. Make more to place on top.
Preheat the Oven 350 degrees F.
Bake for 45 minutes or until the top is browned.

Naturally, I can wholeheartedly recommend both of the wines I received from the Provence Wine Council, not only due to their quality but also due to their versatility.

Also, if you’d like to learn more about the Wines of Provence, or to try some of them for yourself and you happen to be in the area, be sure to check out the Wines of Provence Restaurant Week in New York and San Francesco from October 2nd to 22nd, which will “Highlight the Wines of Provence rosés in Fall and winter recipes and will set the tone for the next rosé revolution.”

Enjoy with Love!

Vivanco Winery

0 · Oct 23, 2017 · 2 Comments

This post has been sponsored by Vivanco Winery. All opinions expressed are my own and don’t forget to enjoy responsibly.

Some weeks ago I wrote about a pair of bottles that I received from the Vivanco Winery, and I started off with a few paragraphs on the culturing effect of wine through the ages. I wrote about how the ‘border’ between lands inhabited by barbarians and those areas we today would recognize as ‘civilized’ correlated roughly to the boundary between lands in which one would find vineyards, and those where one would not. For example, I pointed out, that Mycenean civilization, for example, correlated roughly to the areas where the archeological record shows evidence for vines, with vines and the fermented grape juice thereof being a sign of wealth and status, serving as the catalyst behind the development of ancient trade networks.

The reason behind that whole bit was simply because Vivanco’s byline on their bottle reads “Sharing wine culture.” Naturally, in my own longwinded style, I immediately took that line to its most extreme and literal interpretation. Yet, I doubt anyone looking for additions to their wine menus are particularly interested in what the Mycenaeans had to say…or drink – at least not very far beyond the novelty of such.

Before I go one word further, let me begin by saying I absolutely hate the phrase ‘Easy Drinking.’ First and foremost, nothing is easier to drink that the very best bottle of your preferred varietal. Second, if a bottle is produced solely for the purposes of being consumed en masse is, well, not likely to be the most palatable of liquids.

That aside, let’s instead think of a living room or study setting, complete with dim lighting and deep lounging chairs. Think, basically, of your favorite ‘lounge scene’ from your film noir of choice, and then think of what quality yet not overpriced red wine they might be drinking. That, for today’s purposes, is how we’ll be defining ‘easy drinking.’

To that point, I recently received another bottle from Vivanco, their 2013 Crianza Rioja, and I can start out by saying that this bottle more than fits into that criteria. To start things off, the wine introduces itself with a fruity aromatics, a bouquet laced in dark overripe cherry and licorice notes, with smoke essences veiled in the background. Towards the middle of the glass, the smoky essences sharpen into a spiciness that intensifies into the bottom of the glass. On sampling, the fruit from the aroma is predominant, framed in a very pleasant herbaceousness, making this wine an excellent encapsulation of ‘easy drinking.’

For paring, if you’re looking for something more than that lounge scene, I’ll be traditional and suggest the standard template for ‘sturdy’ red wines, namely heavy red sauces over pasta, or grilled red meat. Essentially, hearty entrees. Spicy cuisine would also likely pair quite nicely.

That said, I can easily recommend this bottle to anyone in my audience looking for a reliable red wine that pairs nicely with your favorite sturdy entrees.

Cheers,
Mike

An Italian October Feast featuring Sassoregale Wines

0 · Oct 19, 2017 · 24 Comments

This post has been sponsored by Sassoregale Wines. All opinions expressed are my own.

We’re kicking off Fall with an Italian feast of Grilled Pork Chops and Apple Stuffed Artichokes paired with one of our favorite red wines at the moment, and to accommodate our white wine enthusiasts we also prepared a simple Pasta Aglio e Olio with sauteed Broccoli Rabe.

Growing up in a first-generation Italian family, certain things were simply ubiquitous in their presence at big family dinners, especially Sunday or holiday dinners. Chief among those things was the predictable selection of imported wines. Chianti and Sagrantino were ever present, and, of course, quality Sangiovese labels. This isn’t to say other varietals didn’t make their appearances – they certainly did, but there were ‘classics’ that, given our heritage, held a certain familiarity, and with that a certain sense of ‘timelessness.’

Naturally, these varietals now hold a definitive nostalgia for me, and as a result, when I was contacted by a representative of the Sassoregale Winery, asking if I could put together a meal pairing for a set of their bottles, I naturally agreed.

I received two bottles from Sassoregale – a 2015 Sangiovese, and a 2016 Vermentino.

All things red being first, we begin with the Sangiovese.

For the uninitiated, Sangiovese derives its name from the Latin “Iovis Sanguis,” which in turn gave us Sangue di Giove, from which we derive Sangiovese – literally ‘Blood of Jupiter.’ Despite the foreboding origins of its name, Sangiovese tends to be a medium-bodied varietal, but features a wide range of profiles. On the one end, Sangiovese can feature bright colorations with floral bouquets and a fruity palate, and these profiles tend to belong to younger Sangiovese bottles or ‘table wine’ incarnations of the grape. On the opposite end of the spectrum reside the very ‘highbrow’ labels, featuring well-aged bottles containing dark hued liquids, which are possessed of earth-laden toasted oak aromas carried on a largely roasted spice palate with leathery texturing bearing hints of overripe berry in the background.

Today’s bottle, a 2015 Sangiovese, from the Maremma Toscana DOC, introduces itself with a bright red garnet or ruby coloration, and greets with dark cherry essences off the top of the glass, with lingering spice notes into the middle, perforated by a vague herbaceousness intensifying deeper into the glass. On sampling, the aromas largely carry over, with definitive ripe dark berry predominating throughout the palate, and bearing a pleasant intensity.

Like most wines of medium weight and body, pairing is generally versatile, and today’s Sangiovese is no exception. However, I would lean towards red meats, roasts, marinated chops, hard cheeses, and tomato and garlic sauces.

For my personal pairing, I wanted something rustic, something undeniably Mediterranean, and something very ‘fresh’ without being ‘light.’ I decided on putting together a marinade, the base of which would be fresh lemon juice, olive oil, and red wine vinegar. From there, I added in sugar, salt, black pepper, ground coriander, and fresh Italian parsley.

This marinade would be put to use on pork chops, sliced to about a one-inch thickness. To marinade the chops, we simply combine them with the marinade in a zip-lock bag, or in a covered bowl, and then let them sit in the fridge for at least an hour, or preferably overnight.

To pair with the chops, I decided to continue on with the aforementioned theme, and prepare a ‘back to basics’ garlic, oil, and broccoli rabe sauce.

These two dishes would be the main course, served with the Sangiovese.

Now, onto the Vermentino.

To start, Vermentino is often produced as a feather-light bodied wine boasting a blissfully complex profile. Honestly, this is one of my favorite white varietals, although it is little known to the point of obscurity, with just 22,000 acres devoted to its vines globally – by comparison there are over 277,000 acres devoted to sauvignon blanc. Typically, Vermentino possesses a somewhat ‘oily’ texture, with either a decided salinity or a vague ‘bitterness,’ underpinned by notes of lime, citrus zest, white peach or pear, and usually possesses a sharp or mineral finish. That said – and I’ll likely be called a heretic for this – Vermentino can almost be considered akin to a lightweight Asyrtiko in how it pairs, since it ‘pairs up’ to foods generally heavier than its body might otherwise suggest.

With that in mind, how did today’s Vermentino hold up?

The wine introduced itself with an almost translucent coloration on pouring, with just vague hints of lime or chartreuse-tinted gold on catching sunlight. Off the top of the glass, bright herbal notes are immediate, with characteristic citrus notes perforating throughout and intensifying deeper into the glass. On the palate, the wine is instantly mineral, with citrus predominating throughout, and providing a pleasantly astringent finish.

Pasta Aglio e Olio with sauteed Broccoli Rabe

INGREDIENTS:
2 bunches of fresh broccoli rabe – hard stems trimmed
4 – 5 large cloves of garlic – chopped
½ tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
2 tbs. olive oil
1 lb. of your favorite pasta
Homemade croutons
Fresh Romano or Parmesan cheese for grating

For the Fresh Croutons:
Fresh Italian bread sliced thin and toasted
Salt/Pepper/Red Pepper flakes
Olive oil

DIRECTIONS:

Heat a large saucepot with water and salt. Bring to a gentle simmer and add the prepared broccoli rabe.

Simmer for 3 – 4 minutes or until a beautiful green color appears, then drain and set aside.

Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil. Add the chopped garlic and the broccoli rabe.

Sauté until the broccoli rabe has softened to your liking. Cut into small pieces with a scissor.

Heat a large cast iron frying pan with olive oil. Crumble the toasted Italian bread in the pan and drizzle with olive oil, salt, black pepper and red pepper flakes.

Toss until well absorbed with the olive oil and nice and golden. Set aside.

Prepare the pasta as directed. Lift the pasta from the water into the pan with the broccoli rabe and toss.

Plate the pasta topped with the croutons, fresh grated cheese, drizzle of olive oil, fresh grated black pepper and red pepper flakes.

Pairing Vermentino is generally quite flexible. On the one hand, seafood like octopus and salmon would pair excellently, on the other hand, roasted chops or fowl prepared with herbs would also pair excellently, as would something like spinach and ricotta ravioli. Then again, starters like today’s stuffed artichokes would also go great. In other words, think ‘medium’ and ‘Mediterranean’ when looking to pair this wine.

For my own pairing, I wanted to play to the wine’s own complexity, while also showing how well it can stand up to a ‘medium’ weighted item. To achieve this, I decided on artichokes with a savory fresh fruit stuffing. To start, we prep the artichokes as described below, and then sauté together diced apples, a diced pear, raisins, celery, onion, Italian parsley, garlic, and Italian-style breadcrumbs in olive oil along with salt, black pepper, and red pepper.

Now, these artichokes, paired with the Vermentino, are usually served at the start of the meal. However, if you’re like my son, you prefer to do things the ‘very proper’ way, and enjoy the artichoke and Vermentino after the main course.

Living the Gourmet

Yields 4

Grilled Pork Chops and Fruit Stuffed Artichokes

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

For the Pork Chops:

6 thick-cut boneless pork chops (about 1 inch thickness)
For the Marinade:
Juice of 2 large fresh lemons
½ cup fresh Italian parsley - chopped
2 tbs. red wine vinegar
¼ cup of olive oil
1 tsp. sugar
1 ½ tsp. salt
1 tsp. black pepper
1 ½ tsps ground coriander

For the Artichokes

4 fresh artichokes, tips cut and pounded
3 apples – peeled and diced
1 pear – peeled and diced
1 cup raisins – chopped
3 stalks celery – chopped
1 sweet onion – diced
1 bunch of fresh Italian parsley – chopped
4 cloves of garlic - chopped
1 cup Italian style bread crumbs
1 tsp. salt
1 tsp. black pepper
½ tsp. red pepper flakes
3 tsp. olive oil

Instructions

For the Pork Chops:

Combine all the ingredients for the marinade in a bowl and stir.
Place the pork chops in a large zip-lock plastic bag and pour in the marinade.
Seal tight and place in the refrigerator for at least one hour or up to overnight.
Heat a large cast iron frying pan with 2 tbs. of olive oil.
Cook chops 3 to 4 minutes per side, until golden brown on the outside with just a trace of pink inside (145 degrees F with an instant-read thermometer).

For the Artichokes:

Heat a large sauce pot with water and salt and bring to a slow simmer.
Place the prepared artichokes in the water and simmer for about 12 – 15 minutes.
Remove and let cool.
Combine all the ingredients for the stuffing in a large bowl and toss.
Heat a large cast iron frying pan with the olive oil.
Add the stuffing mixture and sauté until well combined and incorporated with the olive oil.
Pound the cooled artichokes on a clean hard surface to open the leaves.
Using a small spoon stuff between the leaves.
Preheat Oven 350 degrees F.
Place in a baking dish with about an inch of water at the bottom.
Cover tightly with aluminum foil.
Bake for about 1 hour.

https://livingthegourmet.com/2017/10/italian-october-feast-featuring-sassoregale-wines.html

Calories

3696 cal

Fat

240 g

Carbs

357 g

Protein

56 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

That said, combine todays wines with today’s table-scape and, honestly, all I can do is end off on a question – who’s better than you?

To close things off, I was very pleased with both bottles, and can easily recommend them to any of my readers looking for accessible yet delicious Tuscan varietals.

Don’t forget to follow friends at Sassoregale Winery on Instagram!

Cheers!

Roasted Herb Chicken featuring Israeli Wines

0 · Oct 5, 2017 · 21 Comments

Welcome Fall with this Mid-East inspired recipes paired alongside some of Israel’s finest wineries.

One of my favorite lines from the Lord of the Rings runs thusly, “It’s a dangerous business, Frodo, going out your door. You step onto the road…and there’s no knowing where you might be swept off to.”

Very often, the creative process is more or less exactly that. I can start off with a single idea or intention, and then whatever I’m working on seemingly takes on ‘a life of its own’ as the cliché goes, and all at once there is ‘no knowing where I might be swept off to.’

That was more or less my experience following my contact with the representatives of the Galil and Yarden wineries, who wanted to know if I would be interested in sampling a selection of their wines and creating a regionally inspired pairing. Naturally, I agreed.

The regional pairing request was, truth be told, much less of a challenge than one might expect, due in part to the large amount of crossover between Sicilian, Greek, and coastal Middle Eastern cooking in terms of ingredients, flavor profiles, and climate.

To start things off, I received four bottles in total, two from Yarden, a chardonnay and a cabernet sauvignon, and two from Galil, a merlot and a cabernet blanc.

To help focus the meal, I decided to center my dinner around the merlot, although I will naturally be giving tasting notes and pairing suggestions for all four bottles.

The merlot introduces itself with aromas of sliced ripe cherries and dark berry essence, underscored by very subtle but ever-present notes of fresh tobacco leaf. This profile intensifies deeper into the glass, where vague hints of dry cigar box begin to perforate up through the wine on second and third samplings of the aromatics. On tasting, the merlot is largely, and pleasantly, by the book, featuring dark ripe berry notes, which at times come through as overripe, carried on a very full-bodied texturing, and leaving the palate with a lasting finish.

While this would make a natural fit for roast pork, beef entrees, heavy red sauces, or even burgers if you’re so inclined – and as the winemakers themselves suggest, I decided to instead serve this wine alongside chicken roasted with herbs and garlic, set alongside a parsley base dipping sauce with flatbreads.

To start things off, we begin by ‘washing’ a whole roasting chicken with cold water and salt, both inside and out and then pat dry. Once that’s done, place a handful of fresh cilantro and whole fresh parsley sprigs inside the cavity of the chicken. Then, in a food processor, combine dried oregano, small dash of fennel seed, fresh cilantro, fresh parsley, about three to five cloves of garlic, along with three or four tablespoons of fresh lemon juice, along with salt, pepper, fresh grated nutmeg, cinnamon and cloves. Give the processor a few pulses, and then process the mixture until it is smooth. Then carefully add in about a quarter of a cup of olive oil, processing to fully incorporate it into the mix.

Once that’s done, you’re going to need to carefully loosen the skin on the chicken, while being careful not to completely detach or tear the skin. Then gently distribute a few spoonsful of the above mixture under the skin as completely and uniformly as possible, again, without tearing or completely detaching the skin. Rub the rest of the mixture all over the top of the skin.

Then let the chicken sit in the refrigerator for at least an hour to ‘absorb’ the flavors from the mixture before roasting.

Now, for the dipping sauce, we simply combine fresh parsley, fresh cilantro, some red and black pepper, salt, and olive oil in the food processor, which we then pair with my Fresh Flatbreads recipe found here.

Naturally, I couldn’t pair this dinner with a rich or heavy dessert. Instead, I decided on a platter of dates stuffed with roasted pecans then dipped in honey and rolled in sugar.

While the above dinner made an admirable pairing for the merlot, the Yarden Cabernet Sauvignon would probably pair better with something a bit heavier. The wine greets with intense dark fruit aromas, chiefly sliced blackberry and ripened plum, perforated by hints of spice, antique wood, and cigar deeper into the glass for a ‘classic’ cabernet. On sampling, the aromas largely carry over to the palate, but with the pleasant additions of vanilla traces and a heavier spice presence.

Pairing is pretty straight forward. Think steaks, roast duck, or spicy pasta sauces.

Next up is the Yarden Chardonnay from the Odem Vineyard. The wine introduces itself with a pleasantly complex array of aromas. Think citrus laced wild flowers, with hints of white fruit essences in the background. On sampling, what the wine brings to the palate is almost contradictory in nature. On the one hand, the wine features distinct fruitiness, chiefly white stone fruit and tropic notes, but is grounded in a distinct mineral and toasted oak foundation, creating a quintessentially chardonnay experience.

For pairing, think braised chicken, white bodied fish, or with a platter of antipasto featuring olives, cheese, cured meats and crusty breads.

Finally, we come to the Galil Sauvignon Blanc. The wine introduces itself quiet nicely with a floral and fruit bouquet of wild flowers damp with citrus essence, and just a hint of sliced apricot or pear. On sampling, the wine is features crisp apple and tropic notes, and leaves the palate refreshed with a lasting and cleansing finish.

Pairing here is largely by the book. Think summer fish, light pasta, or, as with the chardonnay above, an antipasto.

Living the Gourmet

Yields 4-6

Roasted Herb Chicken and Green Dipping Sauce

10 minPrep Time

1 hr, 20 Cook Time

1 hr, 30 Total Time

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Ingredients

For the Chicken:

1 large roasting chicken (4 – 5 lbs.)
3 tbs. fresh lemon juice
½ cup of fresh parsley
½ cup of fresh cilantro
4 -5 cloves of garlic
1 tsp. black pepper
1 tsp. salt
1 tsp. dried oregano
Dash of fennel seeds
Gratings of fresh nutmeg
Dash of ground cloves
Dash of cinnamon
¼ cup olive oil

For the Dipping Sauce:

1 cup fresh Italian parsley
1 cup fresh cilantro
½ tsp. red pepper flakes
½ tsp. black pepper
1 tsp. salt
½ cup olive oil
Fresh Flatbreads or store bought

Instructions

For the Chicken:

Wash the chicken inside and out and pat dry with paper towels.
Place a few sprigs of fresh parsley and fresh cilantro inside the cavity of the chicken.
In a food processor place the dried oregano, fresh cilantro, fresh parsley, garlic cloves and lemon juice. Add the seasonings and process.
Slowly add ¼ cup of olive oil and process.
Carefully and gently loosen the skin of the chicken rubbing the mixture under the skin and all over the outer skin
The chicken is best if it can rest in the refrigerator for at least one hour before cooking, but it is not necessary if time does not allow for this.
Preheat Oven 350 degrees F.
Bake chicken 20 minutes per pound until the juices run clear.

For the Dipping Sauce:

Combine the cilantro, parsley, spices and olive oil in the food processor and process.
Serve with the flatbreads and chicken.

https://livingthegourmet.com/2017/10/roasted-herb-chicken-featuring-israeli-wines.html

Calories

855 cal

Fat

71 g

Carbs

31 g

Protein

29 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Overall, I was very happy with the wines I received, and can easily recommend them to any of my readers looking to broaden their wine menu.

Cheers!

Wines for Rosh Hashanah

0 · Sep 17, 2017 · 5 Comments

This post has been sponsored by The Royal Wine Corporation. All opinions expressed are my own.

Rosh Hashana is a time when Jewish people reflect on the past and look toward a brighter future, so it’s only fitting to consider these themes when sharing special holiday meals with family and friends.

Consistency is not something we as humans are accustomed to. Even for those who live life dominated by routine and relegation, flux is ever present. In the culinary world, change, both purposeful and natural, are dominating qualities, with fads, tastes, fashion, and competition-driven-innovation all leaving their mark. Perhaps nowhere in the culinary world is this truer than in wine, being subject to the non-constants of weather, soil, and the human element involved from year to year.

With that in mind, I was contacted earlier this month by the representatives of Herzog, Carmel Winery, and Matar Winery, asking if would be interested in sampling some of their bottles. Naturally, having sampled bottles from them in the past, and having been treated to a consistently pleasant experience, I agreed.

I received three bottles, a 2014 Chardonnay, a 2016 Mediterranean Blend, and a Late Harvest Chenin Blanc 2016. All three of these wines, of course, are kosher.

All things red being first, I decided to sample the Mediterranean Blend 2016 from Carmel Winery. The blend consists of shiraz, carignan, petite Syrah, and viognier. On pouring, the wine greets with a largely licorice and spice aromatic profile, which translates into an almost exclusively shiraz/Syrah flavor profile of dark fruits, especially ripened blueberry and cherry, ending with a long and peppery finish, while featuring light to medium tannic and acidic qualities. Pairing here is super simple, think roasts, red meat, and burgers, or really any substantial ‘casual affair’ entrée.

Next up, we have the Late Harvest Chenin Blanc 2016 from Herzog. As the name implies, the wine is produced using grapes left to ripen fully on the vine, a process that typically creates a much sweeter juice, and this particular bottle is no exception. The wine introduces itself with summer fruit and floral aromas, with ripe peach laced with honey essences off the top the glass, which mellows into apricot and white floral notes. On sampling, the honey essences carry over, with alternating notes of baked apple and apricot forming the palate. While this would certainly pair excellently with fruit based desserts, I believe it would also serve admirably as an aperitif as well.

Finally, we come to the 2014 Chardonnay from Matar by Pelter. The wines greet with pleasant herbals notes, chiefly muted lavender and jasmine, with vague hints of tropic fruit. The wine introduces itself to the palate with pleasant lime essence, which gives way to ripened mango and yellow fruit, perforated throughout by a pleasant honey essence. For pairing, I’ll have to be boringly ‘by the book here,’ and suggest light seafood, or pasta with garlic and oil.

That said, I was very pleased with the selection I received, and can wholeheartedly recommend any of the three wines to my readers.

Be sure to follow our friends at the Royal Wine Corp on Instagram and Facebook.

This message is intended for persons 21+. Please enjoy responsibly.

Cheers,
Mike

JaM Cellars and Lamb Burgers

0 · Aug 27, 2017 · 18 Comments

Thank you JaM Cellars for sponsoring this post. Looking for Butter Chardonnay or JaM Cabernet near you? Check out our Store Locator! Just pop in your zip code.

Give Summer a proper send off with these juicy Lamb Burgers paired alongside a glass of JaM Cellars.

The last time I wrote about JaM Cellars, the production of that piece corresponded with my visit to a dental surgeon, whose sterling chair-side manners found him lifting my spirits by goading me into ‘talking fancy’ about what wine would pair well with, of all things, his next fishing trip.

“Alright, so while I go over these pictures, talk fancy to me about wine for the least fancy fishing trip you can imagine,” he asked, in his charmingly Queens-Brooklyn mode of speech.

However, this time around, I received my bottles from JaM Cellars under much more pleasant circumstances – the meeting of a new neighbor – actually, I met his ‘smokehouse’ first, but more on that later though. All things vinicultural being first – the wine. To start off, I received two bottles, in addition to several JaM branded wine glasses. First out of the box was the JaM Butter.

Aged in oak, JaM’s Butter features aromas of baked apples off the top of the glass, perforated by muted notes of sweetened lemon deeper into the glass. On sampling, the aptly named ‘Butter’ features a very creamy consistency, with stone fruit and lemon essence coating the mouth, and features a lasting vanilla finish.

Next up was the JaM Cabernet, which introduces itself with a deep red coloration on pouring, and ruby hue towards the edge of the glass. The wine greets with an intense aroma, very fruity and acidic off the top of the glass, with a bouquet of vanilla spice and vague herbals notes forming a distinct backdrop. On sampling, the nose largely carries over, featuring sharp berry notes – think ripe cherries, sliced dark berry, and hints of plum, with a smooth and lasting finish. Overall, a very pleasant wine, which served precisely the purpose I had in mind

You see, the day after I received the bottles from JaM, I was sitting on my porch in the most pleasant of late summer weather, when from the side of the heretofore vacant home placed diagonally across from me, an enormous construct of black iron was wheeled out into the yard.

Now, when I think of ‘smokehouse’ I think of a quaint wooden structure, usually something portable – especially around here. This smokehouse, however, is a positively ‘gothic’ structure formed of blackened metal sitting atop an attached caged-in fire pit. The effect of lighting that iron pit creates a glowing black edifice like something plucked out of the most cliché of Halloween movies.

I simply had to walk to the edge of my dock for a closer look, which naturally resulted in my new neighbor and I exchanging introductions across the waterway. He announced, with all the pleasant pride of a new homeowner, that he intended on putting his smokehouse and barbecue to quick work, and after learning the nature of my business, he asked my opinion on what would be a good end of season spread, and what wine would pair nicely with that sort of event. Given the absolutely beautiful weather, I suggested something along the lines of lamb burgers and fruit salad, and to pair that with a laid back wine, specifically JaM Cellars, who make three easy-to-love, everyday California wines; Butter Chardonnay, JaM Cabernet, and Toast Sparkling.

After returning to my porch, I had something akin to a culinary epiphany…why not take my own advice? After all, I had a few bottles from JaM Cellars on hand – the JaM Butter and the JaM Cabernet, which together would create the perfect framing for precisely the sort of spread I had recommended to my neighbor.

Granted, this would create a sort of cross-river ‘Battle of the Burgers,’ but I can certainly think of worse battles to wage.

That said, I decided to set up my porch for a party with my ‘crew’ here at Living the Gourmet.

To start things off, we’d open the JaM Butter, which we would be serving alongside a melon salad tossed with mint leaves and fresh feta cheese.

From there, we prepare the lamb burgers, which of course we’ll be serving with JaM Cabernet. To start things off, we mix the lamb meat with chunks of feta, fresh ground black pepper, fresh rosemary, fresh Italian parsley, and salt. After forming them into your desired size. While I prefer nice large beef burgers, I tend to mix lamb burgers more on the ‘medium’ end of the spectrum – but this is purely a matter of preference. From there, simply grill about four minutes per side to achieve a nice medium-rare coloration.

After that, serve on sliced Italian bread with fresh Tzatziki sauce, the recipe for which is outlined below.

Living the Gourmet

Yields 4

Lamb Burgers and Tzatziki Sauce

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

For the Lamb Burgers:

2 lbs. of fresh ground lamb
½ tsp. salt
½ tsp. fresh ground black pepper
¼ cup of fresh Italian parsley
1 tsp. fresh rosemary, chopped
Italian bread for serving

For the Tzatziki Sauce:

2 cups of plain yogurt
¼ of English cucumber
2 cloves of garlic
1 tbs. fresh lemon juice
2 tbs. fresh Italian parsley
Pinch of salt
Dash of fresh ground black pepper

Instructions

For the Lamb Burgers:

Combine all the ingredients for the lamb burgers in a large bowl and mix. Form into burgers of desired size.
Heat a large griddle rubbed down with a little bit of olive oil.
Place the burgers on the griddle and grill to desired doneness. It is better not to overcook the burger and for this will dry them out. For one inch burgers about 4 minutes per side for medium rare. An instant-read thermometer inserted into the center should read 160 degrees F. (70 degrees C).
Serve on fresh Italian bread with the Tzatziki sauce.

For the Tzatziki Sauce:

Combine all the ingredients for the Tzatziki Sauce in a food processor and process to desired consistency.
Refrigerate until ready to use. Serve with the lamb burgers and alongside the lamb burgers for dipping the burger.
Enjoy with a glass of Butter Chardonnay or JaM Cabernet.

https://livingthegourmet.com/2017/08/lamb-burgers-jam-cellars.html

That said, it was a lovely end of summer evening, with the wines from JaM helping to accentuate the laid back atmosphere. Needless to say, I can wholeheartedly recommend JaM Cellars to any of my readers looking for easy-to-love, accessibly priced wines.

Cheers!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Wines from Hungary

0 · Jun 17, 2017 · 1 Comment

Thank you to Patricius Winery for sponsoring this post. All opinions expressed are mine.

Transform some of your favorite seasonal dishes with the light, summery notes of wines of Patricius Winery!

The idea of ‘Firsts’ is engraved into our mindset, on a perhaps primal level. We revere the Wright Brothers, for example, because they managed to ‘fly’ the length of two football fields. Ask my (part) Greek son about the exploits of his Hellenic ancestors, and he will reply, with almost comical seriousness, that “They did everything first that was worth doing.”

Whether it’s being the progenitor of whatever comes next, or the inherent respect we give to those who came previously, or simply the pride in doing that which had never been done before, being ‘First’ is simply a grand thing in and of itself.

Why do I bring up this idea of ‘Firsts?’ Because early last month I was contacted by the representatives of the Patricius Winery, based out of Tokaj, Hungary, which, as chance would have it, is the world’s first designated wine appellation. They offered me the chance to sample a pair of their wines, the 2015 Furmint, and a 2015 Muscat. Naturally, I agreed.

We shall begin with the 2015 Furmint. For the uninitiated, Furmint is a late-ripening Hungarian varietal, which produces a typically bone-dry white wine, with sharp acidity. The varietal, however, is not unique to Hungary, and is grown throughout the region, most notably in Austria and Croatia, albeit under different names.

On pouring, the wine features a very light, almost translucent golden hue, greeting with a bouquet of mint or perhaps cut basil, with strong notes of anise-laced throughout, creating a pleasantly by-the-book Furmint. On sampling, the wine is true to its varietal form, featuring an almost stinging acidity from the outset, veiling white stone fruit essences. Think pears, muted apple, or perhaps, I’ll go out on a limb and say perhaps muted white apricot as well, with just a hint of sweetness on the end, and lingering briefly on the finish.

For pairings, I’ll have to concur with the winemakers themselves and suggest grilled herbed chicken and sushi. However, I’ll say that I would also consider this wine perfect for light appetizers, such as blue cheese, crusty bread, and olives.

Moving onto the 2015 Muscat, again the wine is quite lightly colored, again almost translucent. On pouring, the wine has a pleasantly floral bouquet, think wildflowers, freshly cut white roses, with just hints of lavender or what I’ll have to describe as fresh cut spring grass. On sampling, the wine is pleasant, with a decidedly citrus edge to the palate, with just enough acidity to reign in the refinement.

For pairing, I feel that suggesting ‘seafood’ would be a bit of a dodge, although it would be an excellent pairing. However, think spicy food, think sharp cheeses, think herbed light meats, and balmy late afternoon gatherings.

This message is intended for persons 21+. Please enjoy responsibly.

Cheers,
Mike

Vivanco Wines

0 · May 7, 2017 · 1 Comment

Thank you to Vivanco Wines for sponsoring this post. All opinions expressed are mine.

Throughout the millennia, fermented grape juice from meticulously cultivated vines has been a ‘force for culture.’ Mycenean civilization, for example, correlated roughly to the areas where the archeological record shows evidence for vines, with vines and the fermented grape juice thereof being a sign of wealth and status, serving as the catalyst behind the development of ancient trade networks, with wine being among the first recorded trade goods of the ancient Greeks. With the recorded ceremonies in which wine served demonstrating that the liquid served to spur on such social constructs of ‘manners’ that would separate barbarians from civilized peoples.

In more modern times, wine conjures images of fine dining, nights out with friends, lush vineyards, the vast cellars of the rich and famous, idyllic landscapes, or even just lounging on the couch with a movie.

What is the point I’m driving at? You’re likely wondering.

Simply that wine, and more importantly the ‘culturing’ effects that surround it, are as much about the experiences it provides and heightens as much as the liquid itself, and this is something I’ve expressed before here at Living the Gourmet.

That said, I recently received an invitation to review a pair of bottles from a winery that shares precisely that philosophy – Vivanco. Naturally, I agreed, and received their Crianza 2013 Tempranillo, and a Viura, Tempranillo Blanco, Maturana Blanca blend.

Now, with all that talk of experience and culture, how do the wines themselves hold up? Are the wines themselves a pleasant experience? Or are they…well, something else?

All things red being first, let’s begin with the Crianza 2013. The wine introduces itself with a fruity aroma laced in licorice notes, with smoke essences veiled in the background. Towards the middle of the glass, the smoky essences sharpen into a spiciness that intensifies into the bottom of the glass. On sampling, the fruit from the aroma is predominant, framed in a very pleasant herbaceousness.

For paring, I’ll have to be blandly traditional here, and suggest the standard template for ‘sturdy’ red wines, namely heavy red sauces over pasta and grilled red meat. Essentially, hearty entrees. Spicy cuisine would also likely pair quite nicely.

The white wine opens with an instantly floral bouquet, with fresh white fruit aromas perforated throughout. Think peach, sliced apricot, and crisp green apple. On sampling, this bouquet largely carries over, creating a very crisp, very fresh mouthfeel, with citrus notes present throughout.

For pairing, I do hate doing this, but again I’m going to have to go by the book on this one. Light salads with vinaigrettes, or a light Mediterranean bistro-style appetizer spread would pair excellently here.

With that said, I can say that both wines were in fact a very pleasant ‘experience,’ and that I was quite pleased with both. I would recommend them to any of my readers looking for fun, delicious yet accessibly priced wines for their next party.

This message is intended for persons 21+. Please enjoy responsibly.

Cheers,
Mike

Dining with Archer Roose Wine

0 · Feb 27, 2017 · 3 Comments

Thank you to Archer Roose for sponsoring this post. All opinions expressed are my own. This message is intended for persons 21+. Please enjoy responsibly.

There’s a line from ‘Dirty Rotten Scoundrels’ about wine that sums up some of the more pretentious aspects of the wine industry, pretentions I’ve become rather acquainted with recently – and have at times succumbed to myself, if I’m to be honest. “You can’t drink them, Freddy, they’re too valuable.” “So you sell them?” “I would never sell them, they mean too much to me.”

To be fair, over the course of my journey here at Living the Gourmet, I’ve certainly encountered my fair share of bottles meant almost exclusively for cellaring. Again, in full fairness, these are often the most interesting vintages. There’s a certain amount of ‘mystery’ and even ‘foreboding’ to a vintage whose uncorking is paramount either to heresy or to vast excess. These vintages, assuredly, are wine’s equivalent to the haute couture of the fashion world – invaluable, a spectacle, and the highest incarnation of the craft. That said, it does at times take conscious effort to remember that the purpose of wine is, ultimately, about heightening one’s enjoyment of life.

For example, in his new book How to Drink Like a Billionaire, a full review of which will be appearing here on Living the Gourmet in the coming weeks, Mark Oldman opens with an introductory chapter entitled “Pleasure is Not Proportional to Price,” explaining that “Contrary to common belief, paying more doesn’t necessarily get you a better wine. Price can indeed reflect a wine’s quality, meaning that more dollars will often increase the likelihood that the juice comes from better grapes handled by skillful winemakers. There’s no guarantee, however, that such virtue will translate to a taste that you will find superior. And even if it does after a certain price point – as low as twenty dollars for some wine types – you are likely paying for the wine’s intrinsic quality and more for other things.” From that point, the book is, essentially, a detailed guide on how to discern quality at different price points, and find what works for you on a personal level.

That being said, we come today to a wine whose motto is “Splendor without snobbery” – Archer Roose.

I received two wines from Archer Roose, a Carménère and a Sauvignon Blanc.

We’ll start with the Carménère I received. For the uninitiated, Carménère is what we might call the ‘Scarlet Pimpernel’ of grapes, since for much of its history it remained, entirely, a mystery, a victim of mistaken identity. Carménère originated in France, where it was grown primarily in the Médoc region of Bordeaux. It was from France that the grape was transported to Chile and then, like a fugitive in the night, the grape largely vanished to the point where it was thought to be extinct. In 1994, however, through DNA testing, it was revealed that upwards of half of what was thought to be Chilean Merlot was, in fact, Carménère. The grape is now produced almost exclusively in Chile, with a mere few hundred acres are devoted to the grape in France. Outside of Chile, Veneto, Italy is the largest producer of the varietal.

Now, aside from the grape’s uncanny ability to masquerade, how does it taste? The wine introduces itself with aromas of sharp raspberry or sour cherry laced in crushed peppercorn. This may be interpreted as spiciness or unripe dark fruit. On the palate, the aromas largely carry over, but are underpinned by a granite-like minerality.

For pairing, Carménère has, unsurprisingly, largely left behind its Old World roots, and pairs far more favorably with South American cuisine. Think mole sauces, cotija cheese, or Cuban roast pork.

If the Archer Roose Carménère is an exercise in varietal rediscovery, the Sauvignon Blanc I received is a largely by-the-book affair – and this isn’t a bad thing. The wine introduces itself with aromas of light summer fruits laced in citrus essences. On sampling, notes of sliced peach are prominent, with vague herbaceous notes lingering in the background.

Pairing couldn’t be easier, and I’ll concur with the winemakers themselves who suggest oysters, spicy Thai cuisine, or simply company and conversation.

Thank you to Archer Roose for sponsoring this post. All opinions expressed are my own.

Cheers,
Mike

Herzog Wines

0 · Feb 9, 2017 · Leave a Comment

This message is intended for persons 21+. Please enjoy responsibly.

Predictability. Certainty. Routine. Security. Sameness. These are words that, despite lending themselves to the mundane, are words most often associated with a certain sense of ‘security.’ These words remove the fear of the unknown, thereby allowing safe planning into the future. In winemaking, these words are almost meaningless. Flavors change with changing soil, weather aberrations, and even the wind itself – which is to say nothing of the human element involved in winemaking from year to years. This is part of the beauty and art involved in the dating on labels – the liquid in the bottle is the encapsulation of the conditions of the year the wine was produced.

Granted, larger producers try to maintain predictable quality, flavors, and aromas by selecting grapes from handpicked growers, but even there variances exist from year to year.

If you’ve been paying attention to the wine reviews here on Living the Gourmet it’s become something of an annual event that I review an offering from the Herzog Wine Cellars, a kosher winery located in Oxnard, California.

Thus, early last month, I received word from Herzog’s representatives asking if I would be interested in reviewing their 2014 Special Reserve Cabernet Sauvignon, and naturally I agreed.

On pouring, the wine presents itself with characteristic cabernet colorations, with deep ruby hues along the outer edges of the glass, which intensify and darken towards the center. The wine greets with aromas of sliced ripe cherries off the top of the glass, and ever so vague hints of weathered cigar box far in the background. Towards the middle, blackberries and dark fruit essences predominate. However, towards the bottom of the glass things start become a fair bit more complex, with earthy notes of tobacco leaf and drift wood coming to the forefront, and largely overtaking the fruitier notes of the profile.

On sampling, the wine introduces itself with chocolatey notes framed in toasted oak essences, which are pleasantly set against a backdrop of earthy textures and very pleasant cedar notes. This melds in an intensely pleasant and lasting finish, which boasts a silky texture on the palate.

For pairing, this is largely a classic cabernet, and I’ll have to concur with the winemakers themselves who suggest aged ribeye, lamb roast, or pasta with a spicy red sauce.

Overall, I was very pleased with these wines, and can easily suggest them to any of my readers looking for an easy to pair, enjoyable red wine.

Cheers,
Mike

Epicurious Wines

0 · Jan 21, 2017 · Leave a Comment

Thank you to Epicurious Wines for sponsoring this post. Please enjoy responsibly.

I’ve written a numbers of times here on Living the Gourmet that the combination of food and wine ties directly into the idea of presentation – only in a far more direct way. One thing that master chefs learn, often by trial and error over the course of their vast experience, is that a ‘truly’ gourmet meal is not merely about taste and texture, although these are paramount. Instead, the truly gourmet dish is a feast for the senses. “We taste first with our eyes and nose, and then with our palate,” after all. Mood, emotion, atmosphere, all effect how one ‘perceives’ a meal.

Wine is a bit like that, in that it sets the ‘atmosphere’ for the palate for the food with which it is paired. Naturally, when winemakers share this philosophy, the resulting vintages ought to be something quite special. Thus, when I was contacted early last month by the representatives of “Epicurious,” I was simply delighted. If the name sounds familiar, it probably should, since they have been a leading publisher of recipes and cooking related content for the past two decades.

After agreeing to sample a pair of their bottles, I received a 2015 Cabernet Sauvignon, and a 2015 Chardonnay, both featuring grapes selected from various Californian vineyards.

All things red being first, the Cabernet Sauvignon features a dark garnet or ruby coloration on pouring, which intensifies towards the center of the glass. The wine greets with a largely characteristic cabernet bouquet, featuring dark berries off the top of the glass, intensifying to sliced ripe cherry or currants towards the middle, with hints of spice and toasted oak perforating throughout. On sampling, the nose largely carries over, with its dark ripe fruit qualities accentuated by a spicy, herbaceous backdrop, which fades into a lasting and pleasant finish.

On pouring, the chardonnay features a very light golden coloration, with hues of straw on catching lighting. The wine greets with a crisp fruity bouquet, with notes of pear, sliced apple, and white apricot predominating throughout, creating a very pleasant, largely by-the-book chardonnay experience. On sampling, the crisp apple from the bouquet is very much at the fore, with expected acidity laced throughout, mingling with hints of white apricot and assorted stone fruit.

Now, back to the original topic at hand – pairing. For this, I will largely concur with the winemakers themselves, as both of these bottles are very characteristic of their varietals. The chardonnay, of course, will fair best with lighter fare, think leafy green salads plated with grilled chicken, or as an accompaniment to light appetizers such as shrimp. For the cabernet sauvignon, think hearty meals such as roasts, hamburgers, braised lamb chops with herbs, or a simply with a good steak.

That being said, I was very pleased with both bottles and do recommend them to my readers.

Cheers,
Mike

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JaM Cellars and Lamb Burgers

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Dining with Archer Roose Wine

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