Terrassen Rosé Finger Lakes
I have a confession to make – this was my first intro to a Finger Lakes Rosé wine. Let’s take a quick tour of the region and why rosé does so well here. Fun Fact: There are 3 primary species of wine grapes in New York: European varieties (v. Vinifera), American varieties (v. Labrusca and v. Rupestris) and hybrids. ….Thanks to Dr. Konstantin Frank’s research in the 1950’s on planting of vitis vinifera varietals could do well in cool climates, we would not have the amazing Rieslings from this region today. It’s claim to fame is dry, high acidic, aromatic Riesling. It’s claim to fame is dry, high acidic, aromatic Riesling. They also make a sweet style Riesling as well. Gewurztraminer, Pinot Gris, Grüner Veltliner, Chardonnay, Pinot Noir and Cabernet Franc also due very well here. New York State wine region is rather large and split into 10 AVA wine regions. Finger Lakes AVA and the many others are clustered around the stunning scenery & glacier lakes of the Cayuga, Keuka and Seneca Lakes. The summers are hot and the winters a harshly cold. Without the lakes insulating the vineyards from harsh frosts during the winter and cooling them during the summer, it would be impossible to make wine here. Terrassen Cellars was founded by wine director Thomas Pastuszak and his sommelier wife, Jessica Brown. Their mission is to highlight the unique terroir of the Finger Lakes wine region.The amount of care and attention that goes into producing it goes above and beyond the norm. Terrassen Rosé 2019 🍇 100% Blaufränkish Jeweled dark salmon pink color rosé with delicate aromas of raspberry, red currant, strawberry, lemon peel, rose petals and chalk. This is a dry rose with savory red fruit flavors, yeast, rose petals, lemon peel and finishing on a dusty chalk minerality. It’s fresh, clean and zippy thirst quenching – creamy balanced finish. Oh so drinkable. I paired this lovely wine with Middle Eastern Spiced Grilled Chicken Thighs but you could also try a grilled lemon shrimp skewers, multicolored beet salad or roasted mushroom tart. Happy Finger Lakes Wine Month #fingerlakeswinemonth
Nino Franco Rustico Valdobbiadene Prosecco Superiore DOCG
Italy’s number one sparkling wine comes from Northeastern Italy. The best Prosecco wines are noted from the hilly sub-region of Valdobbiadene. Meant to be drunk young, a fresh and fruity sparkling wine. Uses a different winemaking method than Champagne (called the tank method). Made in sparkling or semi-sparkling style (spumante and frizzante) Mainly made from Glera grape but they can add up to 15% of other indigenous & international varietals. It ranges from Brut (the driest) to Dry (the sweetest) Regions: Prosecco DOC, Conegliano Valdobbiadene – Prosecco DOCG and Asolo Prosecco DOCG Nino Franco’s Rustico Valdobbiadene Prosecco Superiore DOCG Nino Franco was founded in 1919. Made in the heart of the Prosecco DOCG zone and is known for it’s high quality Prosecco. 100% Glera Delicate aromas of green apple, pear, lemon, honeysuckle, peach & crushed minerals. The crisp acidity carries this light body sparkling’s fresh flavors of green apple, pear, lemon, honeysuckle, peach, hay, wet stones and cream. Perfect as an apératif or with antipasto, salted almonds, cured meats, soft cheeses (Brie & Camembert) or mild cheeses (Fontina), focaccia, mini quiches, sushi, white asparagus risotto, poached cod, spicy asian food.
Bordeaux Right Bank Hidden Gem
Maltus = Garagiste = World Class Wines What is a Garagiste? It’s a Bordeaux winemaker, along the Right Bank, who produces only small amounts of wine, usually from single vineyards. I’m going to let you in on Bordeaux BEST KEPT SECRET……. Pezat…. WHO????? Jonathan Maltus of Chateau Teyssier? Artistic winemaker of Le Dome?? Yes, that’s him. This is their entry level Rouge Bordeaux Superior. He is known as the rebel “garagiste” Jonathan studied engineering in the U.K. but also was a passionate wine lover. One day he said to himself – I want to make wines that respect and uniquely reflect the terroir while also breaking the rules of Bordeaux. He wanted to do something new, unique while keeping with tradition. So, he found himself shopping for vineyards, and wound up buying Chateau Teyssier as well as vineyards in Vignonet at southern limit of the St. Emilion which today amounts to about 30 hectares. An award winning winemaker leaving his mark and producing outstanding wines both in Saint Emilion and Napa Valley. Pezat Bordeaux Superior 2016 These lovely grapes for the Bordeaux Superior are from the vineyard “La Plagnolle” in Saint-Emilion. Following cold maceration to extract color and flavor, the wine is fermented in stainless steel tanks. The wines are aged for 16 months with 20% in new oak. I poured a glass and took 1 whiff (yes a big inhale) and all I smelled with the Right Bank….85% Merlot 15% Cabernet Franc makes up this harmonious blend. Jeweled ruby color. Aromas of red plum, cedar, blackberry, dark cherry, pencil shavings, earthy, chocolate tomato leaf & leather. The acidity is balanced with the soft, claylike tannins that stick to your gums (that’s a good thing by the way). Generous supple fruit (red plum, cherry, blackberry), cedar, bramble, pencil shavings, leather, savory, bell pepper, vanilla, tobacco violet, finishes on ripe cherry tomatoes, licorice & mint. It has a nice rustic quality to it with a medium round body mouthfeel. Now this cult following and rightfully so is so well integrated and smooth you won’t even notice the 14.5% abv – unless you have too much and when you stand up you’ll feel it 😂 It’s sleek, elegant in it’s smoothness and so well integrated with the concentrated fruits, you won’t be able to stop. Start with an aged hard cheese plate? Yes. Grilled bison steaks? Yes. How about a Tuscan rosemary beef stew? Double Yes. This is the kind of wine I would 100% bring to someone’s house for dinner and a) they would think I spent $50 on the bottle and b) EVERYONE would fall in love with it, as I have.
Duzsi Tamas Kekfrankos Rosé
Great quality rosé wine is made everywhere these days & not just in Provence. Why not expand your Rosé WINE MIND and give a dry, flavorful wine from Hungary a try. Yes, I said Hungary 😉 Duzsi Tamas Kékfrankos Rosé 2019 Szekszárd, Hungary 100% Kékfrankos Kékfrankos is an Austro-Hungarian variety is grown widely across Central & Eastern Europe. It goes by other names such as Blaufränkisch (Austria) or Gamé (Bulgaria). There is much debate between Hungary and Austria as to which came first Kékfrancos or Blaufränkisch – it’s the chicken or the egg situation. However evidence does show that Kékfrancos did come first. Kékfrancos is predominantly found in southern Hungary. It’s an early-budding and late-ripening variety that needs warm conditions to ripen fully which is why it thrives in the warmer regions of Szekszárd and Villány. The varietal used to be known as the jug table wine. But over the last 10-15 years it has evolved – producers saw the potential of the varietal and have been creating increasingly elegant and balanced Kékfrankos wines with fresh acidity. It’s a crowd pleaser for it’s light and fruity characteristics with lively acidity. Family-run winery Duzsi Tamas is one of Szekszard’s most award winning producers of rose wine. Located in southern Hungary, Szekszárd has a Mediterranean climate and a mix of loess and limestone soils. Spontaneous fermentation with native yeasts, and aging in stainless steel. Organic farming. This salmon-pink colored rosé has delicate aromas of raspberry, pomegranate, melon, blood orange, grapefruit, lime, gooseberry, minerals and white peach. The cocktail fruits are complemented by zesty acids for a light, elegant peppery mineral finish. You’ll like this if you like… Rose from the Languedoc-Roussillon. Pairs beautifully with cedar plank salmon (pictured here), halibut mango fish tacos, BBQ veggie skewers or soft cheeses. Great QPR at $15
Old Vine Verdejo
Verdejo is a white varietal found almost exclusively in Rueda, Spain 🇪🇸 . This is it’s happy place 😊 thanks to the sandy soils, altitude and high diurnal temperature shifts. These factors contribute to its higher spectrum acidity and lively flavors of lime, melon, peach, fennel and grass. It is a great alternative to Sauvignon Blanc as well as an ideal food pairing wine. Bodegas Jose Ordóñez Nisia Las Suertes Verdejo, Old Vines 2018 🇪🇸 Santiuste de San Juan Bautista Rueda D.O. Fun fact: This is the only part of the appellation that completely ungrafted vines and phylloxera resistant super fighters due to the sandy soils. 🍇Average age of the vines are 90 years old, 100% dry farmed, organic goblet vine trained, hand harvested. Fermented in neutral French oak & aged for 12 months sur lie with battonage. 🇪🇸 Bodegas Ordóñez philosophy of the winery is to produce authentic Verdejo the old-fashioned way, by working with traditional vineyard sites and using old school winemaking techniques. 🍇 100% Verdejo 🍷 Creamy texture with a bouquet of freshly cut honeysuckle (think cream, lemon and honey all mixed together) with fresh fruits (green apple, honeydew melon, pineapple, lime, passion fruit, white peach), minerals, grass and fennel to round it out with a sweet spice finish of honeyed vanilla & white pepper that just hums in your mouth. It’s lovely acidity carries the flavors for a long time. Ultimate pairing is grilled lime swordfish skewers with a lime cilantro shallot vinaigrette.
White Bordeaux Blanc
Are you a Sauvignon Blanc lover? Do you race to the New Zealand or Sancerre section of your local wineshop in search of your favorite bottle? I’m about to let you in on a little secret – Bordeaux Blanc will be your new best friend. What is Bordeaux Blanc? It’s an INCREDIBLY valued white wine for you Sauvignon Blanc fans out there or crisp, lively white wine lovers for that matter. The grapes that make up a Bordeaux Blanc are mainly Sauvignon Blanc, Sémillon and Muscadelle. It’s a “ready to drink” light and fruity wine with with big delicious flavors of citrus, grapefruit, lemon, gooseberry and lime plus grass, wet stone, passionfruit and honeysuckle. It’s a citrus and floral type of Sauvignon Blanc with slightly less acid than Sancerre but not as tropical as a California SB. Pezat Blanc – Bordeaux Blanc Sec 2018 Pezat is the entry level wine of “garagiste” vigneron/winemaker Jonathan Maltus of Chateau Teyssier in Saint Emilion. He is a “strong believer that a bottle of wine should be judged by the taste of its contents over the ‘big name’ label slapped on the front.” Dare to be different, make it well and make it better than anyone else. The vineyards are in a mountainous region south of the Dordogne River. The beauty of Pezat is that the vineyards are literally planted a step, yes one single step outside of the Saint Emilion Appellation border. What’s the big deal? Well, he makes these hidden gem wines under the label “Bordeaux Blanc” while applying the same standards as the Saint Emilion Grand Cru. Boom! The grapes are handpicked and vinified as the other wines of the Chateau – to the standard of a Saint Emilion Grand Cru. Lower yielding, hand harvested at night, gentle press to ensure purity of the aromatics and flavors of the varietals shines through. JCP Maltus Pezat Bordeaux Blanc Sec 2018 is a dry white Bordeaux produced from 95% Sauvignon Blanc grapes a smidge of 5% Muscadelle. Pale lemon color. Aromas of freshly cut pink grapefruit, lime, gooseberry, melon, grass and minerality. Flavors of fresh pineapple, nectarine, white peach, pink grapefruit, green apple, pear, ripe yellow plum, honey, gooseberry, honeysuckle, grass, crisp mineral kick with soft yet crips acidity. Pair it with grilled lime swordfish kebabs, pan seared scallops with lemon beurre blanc or poached chicken with basil sauce. This is a steal deal – stop what you are doing and buy it, now! It’s the perfect quaffing wine you want on hand ALL THE TIME.
Lemon Herb Salmon Cakes
1 1/2 cups panko crumbs, divided 1 pound skinless salmon, cut into 1-inch pieces 1/2 shallot, minced 3 tablespoons mayonnaise 2 tablespoons minced fresh parsley 1 tsp. grated lemon zest + 1 tbsp. lemon juice, plus extra wedges for serving 1/2 tsp. each sea salt and ground pepper Salt and pepper 2 tbsp. olive oil For the sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Cover and refrigerate until serving. For the salmon cakes: Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses; transfer to bowl with remaining ingredients and toss to combine. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties. Heat a nonstick skillet to medium heat. Add olive oil and cook cakes until well browned on each side, about 3-4 minutes each side. Transfer to a plate, serve with lemon wedges, homemade tartare or lemon herb sauce. Tartar Sauce: 1/4 cup mayo 1 tsp. fresh lemon juice or white balsamic vinegar 1 tsp. sweet pickled relish 1 tsp. rinsed capers, chopped 1 tsp. minced shallots Pair with a crisp Sauvignon Blanc or a Champagne Salmon
Matthiasson Cool Climate Chardonnay
Making wine is a labour of love. This wine almost didn’t happen….the husband and wife team, the Matthiassons saw the potential in the land and were determined to make something amazing. Through backbreaking work of clearing the insanely stubborn rockiest soils they had every seen themselves as well as planting the vines. They knew they could make a lush, mineral driven wine with weight and richness. It’s a cool climate chardonnay which reflects the minerality power of the vineyard characteristic. This winemaker of the year winner, natural farming practices and world class Chardonnay produced in very small quantities, 273 cases were made. The fruit is picked in two batches. The first batch 80% is picked early to persevere the naturally high acidity and moderate alcohol. The remaining 20% is harvested a little bit later to capture the richness and power of the vineyard site. The fruit from each are lightly whole-cluster-pressed, settled for 24 hours, then barrel fermented. The wine goes through 100% malolactic fermentation in older neutral barrels and a few new French oak barrels. It is given 18 months of barrel aging, with no topping or sulfur added until bottling. There is also no battonage (stirring of the lees) — the wine rests on the gross lees undisturbed. Matthiasson Michael Mara Vineyard Sonoma Coast, California Chardonnay 2017 👁 Pale lemon color 👃 Intensely fresh aromas of lemon, just picked pineapple, pear, green apple, grass, coconut, nectarine, white peach and minerals. 👄 Refreshing acidity that carries the mineralty and lushness, balanced with 13.1% ABV which is an achievement in Sonoma, and oh so sensuous flavors of lemon, pineapple, pear, green apple, grass, nectarine, coconut, white peach, white pepper, vanilla, marshmallows,caramel, cream, acacia and crushed stone that carries forward in length. Such a beautiful Chardonnay, Burgundian like with a Sonoma twist finishes on a musical hum. My pairing of Lemon Basil Cod Cakes – normally I would pair a California Chardonnay with Cod but as I mentioned above this is not your typical Napa Chard. These two were harmonious together and created a new tune – happy Monday!
Champagne Goerg Brut Rosé
Champagne Goerg Brut Rose Premier Cru Vertus, Champagne Can you imagine a freshly baked red berry galette hot out of the oven or being wrapped in a silk robe after you have just had a 90 minute massage – that’s this champagne. Champagne Goerg is a grower producer founded in 1950 by 8 families of winegrowers that banded together to make superb grower champagne. Families Collard, Faucherert, Férat, Rogué, Grégoire, Doquet, Gallois and Pougeoise formed an alliance through their mutual passions to create beautiful champagne. They principally make champagne from Chardonnay, Premier and Grand Cru only. They are meticulous in their selection of grapes from small parcels, and craftsmanship of their champagne. This Brut Rosé is a blend of 85% Chardonnay & 15% Pinot Noir, aged a minimum of 3 years on the lees. Pretty salmon pink color. It has a silky texture, energy and oh so lovely concentrated aromas and flavors – red fruits (strawberry, raspberry, red currant), blood orange, white peach, pear, hazelnut, cream, chalky minerality that carries into a long pastry finish. After a long day, pour yourself a beautiful glass of rosé champagne as a apéro. Delicious with Salmon tartare, fried chicken, beef carpaccio or grilled lamb chops.
Tomato & Grainy Mustard Tart
2 Tbsp crème fraîche 2 Tbsp grainy mustard A few handfuls of grated gruyere cheese – I used Gouda as a substitute and it was wonderful About 3 tomatoes, cored and sliced Salt and pepper A handful of chopped, fresh thyme or 1 tsp. dried thyme Olive oil or melted butter, for drizzling 1 disk savory galette pastry Heat the oven to 400°F. Roll ut the pastry on a lightly floured surface into a rectangle or circle 1/8 inch think. Lay on a baking sheet and bake until lightly golden, about 15 minutes. Remove the tart base from the oven and set aside. Stir together the cream and mustard, and smear over the tart base (see “Savory Pastry” recipe). Sprinkle cheese and lay the tomato slices on top. Season with salt and pepper, and scatter over the herbs. Drizzle over the olive oil. Bake until the cheese has melted, and the tomatoes are hot and soft. Serve warm with a green salad. Serves 4 or 8 as an appetizer. Savory Pastry: 2 1/4 cup all purpose flour 1/2 tsp salt 1 cup butter, cut into pieces, kept in the freezer till ready 1/3 cup ice-cold water Put the flour and salt in a food processor. Add the cold butter in pieces and pulse a few times till the butter is the size of peas. Pour in the water while running the machine till the dough starts to cling together, 30 seconds to 1 minute. You don’t want to overman the dough as it will toughen up the texture of the dough. Divide into 2 disks, wrap in plastic wrap and chill for at least 15 minutes before rolling out. Dough can be stored in the freezer for a few months or in the fridge for a week. The key to match a wine with the dish is choose a wine that has enough acidity to hold its own with the tomatoes and the grainy mustard. The wine needs to a zesty vibrant edge. Chateau Teyssier Pezat Bordeaux Blanc Sec 2019 Courtesy of Laura Calder French Taste Cookbook