Champagne Laherte Frères Meunier & Meslier Brut Rosé
Aurélien Laherte believes that Champagne should be for everyone. I couldn’t agree more. Champagne Laherte Frères was founded in 1889 by Jean-Baptiste Laherte in the village of Chavot. Seven generations later, Aurélien Laherte is a grower champagne producer who makes terroir driven wines of power yet playful, decadent and full of energy. Laherte is one of the most innovative and dynamic grower-producers in the region. The wines are known for their intense acidity and long, mineral packed finish. Maybe it is because of his natural, biodynamic approach, maybe it’s the individual parcels of terroir that they choose for their wines or maybe they are just that good at what they do. Laherte Frères are located in the Côteaux Sud D’Epernay which is a sub region squished between Cotes des Blancs and Vallée de la Marne. It has the best of both soils from both regions. The chalk imparts shelly aromas and minerality, the clay promotes ripe flavors and texture to the wines. They focus on single parcel fermentation so they can create wines of purity of sense of place and terroir. They then carefully blend to create wines with their own unique personalities. These wines are all vinified in used neutral barrels, no malolactic fermentation, without fining or filtering. They use little or no dosage as to not mask the beautiful individualistic terroir. What so special about Champagne Laherte Frères Meunier & Meslier Rosé Brut Nature? For one, it’s made of a blend of 50% Petit Meslier and 50% Meunier – a very rare blend. Recap – Chardonnay and Pinot Noir are the 2 principal varietals used (and legally designated) in the Champagne region. Meunier is generally used in to contribute floral aromatics and femininity in a champagne blend. Meslier is used in TINY amounts in champagne blends, if at all. That being said, both varietals suffered severe frost in 2016 harvest, significantly reduced yields for Laherte. Secondly, Petit Meslier is special as it has an incredible ability of preserving high acidity and mineral notes even during hot weather. Lastly, Laherte had the foreshadowing and instinct to know that with changing conditions in the vineyard, it was time to look at other options for their wines. The 50% Meunier is made in the saignée method (hence the incredible color) balanced with the aromatics of Meslier. After a 24-hour maceration the grapes were naturally fermented in a single, neutral barrel, produced 336 bottles of rare goodness, aged for 36 months on the lees before disgorgement. The wine is a stunning, crazy deep pink color. It has intense yet delicate aromas of tart apple, pear, raspberry, cranberry, cherry, geranium, rose petal, chalk, brioche, pastry and cream. The texture is just so pure and uninhibited with lively acid & fine bubbles. The tart apple, pear, raspberry, cranberry, cherry, tangerine, geranium, rose petal, red licorice, chalk, brioche, pastry,cream, wet stone and hazelnut are fresh, elegant, full of expression and very complex. Pop open that gorgeous bottle and pour a glass with roasted halibut with lime chili butter, bacon wrapped rosemary chicken thighs, smoked salmon eggs Benedict or sriracha crab cakes with lemon aioli.
Elegant Napa Cabernet From Matthiason Winery
Born in 2003 out of their mutual respect and love of nature, Matthiason Winery is a family business run by Steve and Jill with their sons Kai and Harry. Steve is the winemaker and viticulturist, Jill takes care of the business side of the operations. Organic practices as well as sustainability are way of life at this winery, not an obligation. They are farmers and environmentalists to the core. “Winemaking, for us, is a natural extension of farming.” From Matthiason Winery Located in Napa Valley, this winery makes exceptional whites as well as reds, which are all classical representations of the varietals in every way. Matthiasson has been named Winemaker of the Year by both the San Francisco Chronicle and Food and Wine Magazine, and the winery is a six-time nominee for the prestigious James Beard Award. I love the detail on their label, the one pruning shear indicates a very limited production of wines. Their wines are complex yet refreshing, moderate alcohol and lovely with food…… Hang on, a lower/moderate alcohol wines from Napa? Yes! Lets’s take a step back and think about what is involved in making complex wines, lower in alcohol AND an abundance of fresh fruit in an area such as Napa ?!? I don’t think there’s time to detail how much skill, craftsmanship and dedication it takes to accomplish this. If you were to taste their wines, you would swear they were made from a cooler climate. That’s how incredibly well made their wines are. These winemakers are in a league of their own. The 2016 Cabernet Sauvignon is sourced from grapes in six different Napa Valley vineyards that cover three distinct AVAs — Coombsville, Rutherford and Oak Knoll. This one in particular is a blend of 86% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 2% Cabernet Franc. The fruit was fermented at low temperatures and pumped over twice per day. Their goal is for delicate aromas and fresh flavors. Since the fermentation temperatures were cool, the fermentation was long and slow, lasting for three weeks. The wine was aged for 20 months in a combination of mostly old barrels with a sprinkling of new. This unique Cabernet Sauvignon has a deep ruby color. Aromas are loaded with red fruits and bramble-berries, i.e. red cherry, black raspberry blackberry, bramble, bell pepper, cedar, all wrapped in minerality and pencil shavings. The fresh acidity is balanced with the soft, fine tannins. The flavors of bright red cherry, black raspberry cranberry blackberry, bramble, bell pepper, cedar, mint, chocolate, savory, graphite all end in a herbaceous long finish. Heaven on a plate was the pairing of braised beef short ribs with garlic mashed potatoes, roasted asparagus
Chicken Tikka Masala
Chicken 1/2 tsp ground coriander 1/2 tsp ground cumin 1 tsp table salt 1/4 tsp cayenne pepper 1 tbsp grated fresh ginger 2 tbsp vegetable oil 2 medium garlic cloves, minced 1 cup plain greek yogurt 2 lbs boneless, skinless chicken breasts, trimmed of fat Masala Sauce 3 tbsp vegetable oil 2 tsp grated fresh ginger 1 medium onion, diced fine 2 medium garlic cloves, minced 1 fresh serrano chile, ribs and seeds removed, flesh minced- optional if you don’t want it too spicy 1 (28-oz) can crushed tomatoes 1 tbsp garam masala 1 tbsp tomato paste 1/2 tsp sea salt 2 tsp sugar 1/2 cup heavy cream 1/4 cup chopped fresh cilantro leaves Instructions 1. FOR THE CHICKEN: Combine salt, cayenne, coriander, cumin and in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together ginger, garlic, oil, and yogurt; set aside. 2. FOR THE MASALA SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 mins. Add ginger, garlic, tomato paste, chile, and garam masala; cook, stirring frequently, until fragrant, about 3 mins. Add salt, sugar, and crushed tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 mins, flipping chicken halfway through cooking. 4. Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Serves 4 to 6. Based on recipe by ATK cookbook Crack open a cold lager – I like Cobra 🇮🇳 beer or an off-dry Riesling or fruity Rosé if you prefer vino.
Chateau Yvonne Saumur
The Loire Valley holds a special place in my heart. It’s an incredibly romantic and beautiful region filled with history, stunning wines ranging from Crémant de Loire, Rosé D’Anjou, Muscat Sevres et Mains, Chinon to the famed Sancerre and Vouvray. Let’s not forget the gastronomical choices that the region has – game, duck, river fish, cheeses and the like. Lastly, the gardens, castles, the countryside oh my – Chateaux de Chenonceau, Chambord, Chaumont, Royale Ambroise etc. If you want to truly discover the region as I did, get in a car, drive around and go off of the beaten path. You will meet the most hospitable and friendly people, discover some of the best wine producers as I did that way with many stories to tell. That being said, this is where I fell in love with Cabernet Franc, which is the shining star in Chinon and Saumur-Champigny. The varietal is charming, feminine and flirtatious. It has a silky texture, lively acidity, soft tannins and aromas of with aromas of raspberry, bramble, bell pepper and pencil shavings. Fun Fact it’s the parent of both Cabernet Sauvignon and Merlot to name a few. This grape was a busy bee back in the day. Chateau Yvonne is located in Parnay, Saumur in the Loire Valley of France. The Chateau dates to the 16th century, with winemaking in the region dominated by the monks from the Abbey de Fontevraud since the Middle Ages. Fast forward to 2007 when Matthieu Vallée took over the chateau and decided to keep the name Chateau Yvonne in honor of all of the hard word that the previous owners had put It. One of the best producers in Saumur-Champigny, the estate is composed of 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc. These wines are biodynamic and certified organic in small production. All of the vineyard work here is done manually, and Matthieu makes the wines with as little manipulation as possible: ambient yeast fermentation, no additions other than SO2, slow malolactic fermentation, minimal racking, and bottling unfined and unfiltered. The soils are sandy-clay mixed with limestone and tuffeau (signature oyster-flecked limestone soil of the region) which gives completely different expressions of Cabernet Franc and Chenin Blanc. Chateau Yvonne Saumur-Champigny L’Ile Quatre Sous wine is made from average aged vines of 30-50 years old from a single vineyard 100% Cabernet Franc. Hand-harvested, ambient yeast fermentation in concrete vats for 3 weeks without pump over to limit extraction, followed by an ageing of 8 months in concrete vats. The wine is unfined and unfiltered with no additions besides minimal SO2. This wine is a beautiful example of a Loire Saumur-Champigny – deep purple color who’s aromas wrap you up in earthy, graphite, raspberry, blackberry red plum, bell pepper, chili flakes, sage and violet. The palate is dry with a lively acidity, medium body, alcohol and tannins which make it a great food pairing wine. The flavors are earthy, graphite, raspberry, blackberry red plum, bell pepper, chili flakes, mushrooms, sage, violets that just lingers oh so happily in your mouth. The wine is polished, elegant with perfect balanced. It’s savory, mouth filling Cabernet Franc that just screams freshness, pure character of the varietal. Open the bottle and enjoy with wild mushroom bisque topped with crème fraiche, oysters with horseradish, grilled duck breast with sour cherry jus, smoked venison carpaccio with pickled onions, wild boar medallions crusted with pink peppercorns or a traditional Loire favorite of duck rillette with country bread and cornichons.
Champagne Salmon : The Meunier Experts
There are 19,000 growers in Champagne only 5,000 make their own champagne = do the math, that’s 26% people, that’s peanuts! Out of the 26% – 28 , yes 28 are part of the exclusive “Club Trésors de Champagne” – Champagne Salmon being one of them. Put simply, they put an extreme amount of attention, care and love into their champagnes. Champagne Salmon is a third generation of winemakers who’s wines have a sense of place and embody the individual grape variety’s soul, of which is predominantly Meunier. They carry 3 lines of champagne – Collection Montgolfière, Collection Meunier and Collection Spécial Club. The Montgolfière line is a reflection of an enormous passion that Olivier and Alexandre have for hot air ballooning. A Montgolfière is French for hot air balloon, their label of this line is a hot air balloon AND they have a very large sculpture of a hot air balloon at the winery’s entrance. It’s a poetic union of their two passions – wine and hot air balloons : “Flying over Champagne in a hot-air balloon, as we like to do, anchors us down to this terroir. We take it to heart to express tradition and exception through the quality and finesse of our productions. Our family passion for traveling in hot-air balloons is akin to that which makes us gather in the vineyards, around the great grape press and in the cellars where we elaborate the cuvées of the house Salmon.” They have a profound respect for tradition that carries from the the vineyards into the winery. These winemakers were sustainable farmers and winemakers before it became “à la mode” – I mean they still use horses to plow the rows! In their vineyards of Chaumuzy in Montagne des Reims, 85% are dedicated to the Meunier varietal. They focused on this varietal for a few reasons – it buds later protecting it from frost, it ripens earlier with a perfect balance of ripeness and acidity and lastly the clay-limestone soil heightens the minerality and fruitiness. Their wines are like a woman – elegant, feminine, powerful and have a strength of character. Champagne Salmon Montgolfière Sélection Brut is a blend of 50% Meunier, 25% each Chardonnay and Pinot Noir. It’s deep golden hue with lovely aromatics of floral honeysuckle, green apple, peach, apricot, smoke, pear, brioche and honey. It’s lively, persistent bubbles amplify the delicious flavors of golden apple, peach, apricot, pear, smoke, honeysuckle, brioche, pastry, honey, ginger, light hazelnut and beeswax. It’s elegant, lively and complex all in one gorgeous bottle. I enjoyed this lovely bubbly with herbed butter, browned butter lobster rolls but it would also we lovely with lightly poached scallops with cream and dill, oysters and white peach mignonette, lobster bisque, turkey vol au vent or mushroom stroganoff. The possibilities are endless.
Sinful Caramel Chocolat Chip Blondies
1 cup plus 1 tablespoon (250g) unsalted butter 2 large eggs, at room temperature 1 3/4 cups dark brown sugar, packed 1 1/2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 cup dark rye flour 1 1/4 teaspoon baking powder, preferably aluminum-free 1 teaspoon kosher or flaky sea salt 4 1/2 ounces (125g) chopped good-quality milk or dark chocolate, bittersweet or semisweet 1/4 cup toasted pecans Preheat the oven to 325ºF (160ºC). Butter a 9″ baking pan and line the bottom with parchment paper. Melt the butter in a small pot over low heat. Remove from heat and set aside. In a large bowl, whisk together the eggs, sugar, and vanilla until light and smooth. Whisk in the slightly cooled melted butter. In a medium bowl, whisk together the flours, baking powder and salt. Using a spatula, gradually add the flour mixture to the eggs and butter, almost until completely combined. Add the chocolate and nuts, mix just until combined. Scrape the batter into the prepared pan and smooth the top. Scatter the shards of caramel over the surface of the batter and bake until the center just feels like it’s just set, but is still quite soft, about 25-30 minutes. Best to err on the side of underbaking than overbaking as you want them soft in the middle when cool. Let cool in the pan and cut into squares. Although just fine eaten the same day they are made, I found them even better the second day as the caramel pieces mellowed and melded better to the chewy blondies. Enjoy with a glass of Rutherglen Muscat, Tawny Port or Malmsey Madeira. Based on the recipe from Claire Ptak’s Violet Bakery
Smith Devereux Ibex Merlot
EVERY BOTTLE HAS A STORY……………. The Smith Devereaux Winery is a boutique winery is located in Napa Valley, California. This story began over a mutual love of wine and music. Ian White (a travel & wine writer), Steve Smith (a farmer with some of Napa Valley’s best grapes) & John Anthony Truchard (a music industry insider) all came together at a time in their lives where they wanted to a change and be part of something amazing. The winery is named after combining Steve’s last name Ian’s middle name, Devereux. The wines are sustainably made with minimal intervention. They make wines that are meant for family and friends to enjoy at every occasion from Rosé, Sauvignon Blanc, Red Blend (Zin and Syrah) to Ibex Single Varietal Merlot and esteemed Cabernet Sauvignon. They also have limited production Artist & Philanthropy wines that benefit various foundations and charities. Ian would love to host you personally in their Oak Knoll Cabernet Vineyards. But you can also try them at JaM cellars. As Ian put it “That way people will come visit me and we can develop a friendship that extends beyond wine.” Napa is known for Cabernet Sauvignon with depth of flavor (rich fruit, minerality, oak and floral), graceful acidity and fine grained tannins. Rightly so, they have the prime climatic conditions and a dusty soil quality that is unique to Napa. Where you find Cabernet Sauvignon, you’ll find Merlot – does Bordeaux ring a bell to anyone? When I tasted their single vineyard Merlot, I was blown away. I contacted him right away to set up a call because I needed to know more about their story and wines. He was incredibly accommodating and happily answered all of my questions from the winery to climate change to this incredible wine. Today’s focus is on their Ibex Single Vineyard Merlot. The single vineyard is from their Ibex Vineyard in St. Helena, Napa. I asked Ian why they chose to grow a single vineyard Merlot in Napa when no one else was doing it? He said “that’s exactly why. This varietal is special, it needs to shine and I like going against the grain.“ They wanted to make something authentic and genuine. The wine is made in the same manner as Cabernet Sauvignon but the end result is soft, feminine, floral & fruity, rich and balanced. The grapes are harvested late for prime ripeness. The wine is aged in new French oak for 14 months for a lusciously complex, full-bodied merlot. They wanted to do something different and they succeeded tenfold. Their wines truly are FARM TO BOTTLE. Merlot is often overlooked or passed over in favor of Cabernet Sauvignon. Heck, it got a bad wrap in the 90’s from the much adored movie Sideways known as the Sideways Effect. Well let me set the record straight. It’s smooth, lush, and a better value to quality than Cabernet. However, Merlot can taste as big as a Cabernet Sauvignon. Fun Fact: Merlot is a cross between Cabernet Franc and Magdeleine Noire des Charentes. Merlot translates to “little blackbird” in an old regional French dialect. Merlot is loved for its vibrant black cherry flavors, supple tannins, and chocolatey finish. Merlot is typically medium bodied, tannins, acid and alcohol – known as medium-itis. Merlot is an ideal food pairing wine and a safe bet for any occasion. This wine has a deep ruby/purple color. Beautiful aromas of black raspberry, blackberry, earthy fresh fig, raisins, chocolate, leather, tobacco leaf, vanilla and cloves. The wine has a balanced profile of medium acid and soft medium tannins with a full body. The flavors jump to life with black raspberry, blackberry, plum, chocolate, earthy fresh fig, raisins, leather, tobacco leaf, vanilla, nutmeg, lavender, cedar and cloves. It is very well integrated with long lasting finish. Try this Merlot with decadent dirty herbed leg of lamb, seared duck breast with roasted thyme red plums over duck-fat fried fingerling potatoes, pork belly with coffee glaze, grilled porterhouse steak with peppercorn sauce, braised veal cheeks with waffles and foie gras, or grilled chipotle pork chops.
Bodega Albamar Fusco Mencía 2018
Today I’m hanging out in Galicia, Spain (in my mind and what’s in my wine glass lol) 🇪🇸 enjoying another fine example of what the region and Bodegas Albamar have to offer. Today’s wine is Bodega Albamar Fusco Mencía 2018. It is 100% Mencía ….. what is Mencía?!? Mencía 101 – it’s a varietal predominantly grown in northwestern Spain 🇪🇸 in the DOs of Bierzo, Valdeorras and Ribera Sacra and Dão in Portugal (aka Jaen). Fun fact – Ribeira Sacra means Sacred Shore. Vines are planted in 2000 year olds Roman terraces on hyper steep granite slopes. The best Mencia will be extremely supple, a fine, subtle crunchy gravel minerality with fresh red berry & pepper profile. Mencía is like a sexy Pinot Noir and an earthy Cabernet Franc made a baby and boom 💥💥 out pops Mencía 😂 at least that’s my personal opinion. Bodegas Albamar farms and ferments the grapes naturally, leaves the wine unfiltered or fined (see my post from February 11th) for more details on this incredible producer. This wine is made from 30-40 year old vines. Fun fact – Fusco is a Galician word for darkness, but this wine is the exact opposite. The wine is a dark color but tastes bright, juicy and fresh. In the glass – the color is deep ruby with subtle hues of violet towards the rim. Medium intensity of cherry, pomegranate, blackberry, pepper, dust, graphite, minerals. The palate has a bright acidity, fine grained tannins, medium body and alcohol. Fresh flavors of cherry, pomegranate, blackberry, red plum, pepper, dust, graphite, minerals, with a savory mint, black pepper and fennel finish. Pair with Hickory Smoked Rosemary Sage Venison tenderloin, Steak au Poivre (pepper steak), Fennel Roast Pork or Portabello Mushroom Burgers with Manchego cheese.
Dorie’s Roast Chicken for Lazy People [Les Paresseux]
Olive oil 1 thick slice bread or 2 slices baguette 1 chicken, 4 ½ to 5 pounds, preferably organic at room temperature Salt and freshly ground pepper 2 sprigs each rosemary, thyme, and oregano 1 garlic head, cut horizontally in half, unpeeled About ⅔ cup dry white wine or water (optional) 4 baby potatoes, scrubbed and quartered (optional) 2 carrots, trimmed, peeled, and cut into thick chunks (optional) 4 shallots, left whole, or 1 onion, quartered (optional) 24 hours before you want to roast the chicken, salt the chicken all over. Place in the fridge overnight, uncovered. Don’t worry the chicken won’t be salty. What this will do is create a chicken that has crispy skin on the outside and moist, tender chicken on the inside. Center a rack in the oven and preheat the oven to 450 degrees F. Rub the inside of a Dutch oven or other large high-sided casserole with oil and place the bread and half of the garlic in the center of the pot. Season the chicken inside and out with salt and pepper. Put in a half sprig of each of the herbs as well as one half of the garlic. Put the chicken in the pot, resting it on the bread. Put the the remaining herbs, and pour in a few tablespoons each of oil and the wine or water. Cover and slide the pot into the oven. If you’d like to roast the vegetables with the chicken, wait until the chicken has roasted for 45 minutes. Then toss the potatoes, carrots, and shallots with enough olive oil to give them a shine, season generously with salt and pepper, and scatter them around the chicken. Roast the chicken undisturbed for about 45 minutes more — a total of about 90 minutes — or until the skin is crackly and crisp and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife. Remove the chicken from the oven. Place the chicken on a cutting board, cover with foil and allow to rest for 10 minutes. Carve. Should you want a little pan sauce — and you’ll only get a little — spoon the vegetables, if you’ve got them, into a bowl, remove the bread, and skim off as much of the fat remaining in the pot as possible. Put the pot over high heat, and then the liquid boils, pour in about ½ cup wine or water and cook, scraping up whatever bits may have stuck to the bottom of the pot. Remove from the heat. Pair with a rich and creamy California Chardonnay, a Beaujolais Gamay or a Pinot Noir. Recipe courtesy of Dorie Greenspan
And Why I Am Mr. Pink 2019 Rosé
Me: Oh no! The bottle is almost finished Mr. Pink : I mean everbody panics, everybody, things get tense, it’s human nature to panic, I don’t care what you name it you just can’t help it!!! This bottle is aptly named after the cult following Quentin Tarantino movie Reservoir Dogs, which Steve Buscemi’s character is named Mr. Pink. Mr. Pink didn’t like his name and wanted to be called Mr Purple (which would be a great name for a Malbec 😂). His character is level-headed, intelligent and the last survivor out of all of the “Dogs” ✨And Why I Am Mr. Pink 2019 Rosé As you may know I am a huge fan of The Underground Wine Project and rockstar winemakers Trey Busch and Mark Ryan. These guys stay true to their craft and make wines of purity and elegance all harmoniously in rhythm. Check out my post on January 27th for more info on The Underground Wine Project & their stunning red Idle Hands. Rosé isn’t just for summer sipping or poolside lounging. It’s meant to enjoyed all year round. It is such a versatile and food friendly wine made from a wide range of varietals. This particular wine is a blend if Sangiovese and Syrah, both of which do very well in Washington State. Mr. Pink is a cult Rosé my friends. Once you’ve tasted it, you will always have it on hand. Pretty in pink color with the aromas of summer all melted into one wine – ripe sweet watermelon, freshly picked cherries, strawberry, pomegranate, white peach, lemon, orange peel, grapefruit, honeysuckle, wet stone, mint, white pepper and grass. This wine has a lip smacking acidity with a creamy texture. Serve chilled with Moroccan chicken couscous, a grilled sage Turkey burger, roasted salmon with tomato jam or alongside your cheese and charcuterie board.