tag:blogger.com,1999:blog-33302166859557084912024-03-21T14:51:55.445-07:00a chef's journey to learn winewine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-3330216685955708491.post-129957075543227302015-02-17T19:26:00.001-08:002015-02-17T19:26:21.132-08:00Change of Address~!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Good day readers,</span></div>
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<span style="font-size: large;"> please note that effective immediately I will be posting <b>all future articles</b> on <a href="http://thechefandthegrape.com/">The Chef and The Grape</a> ... thank you very much for visiting and I hope that you will continue to enjoy my reviews of wine, spirits and cigars and of course the food pairings!</span></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com1tag:blogger.com,1999:blog-3330216685955708491.post-38725160914292164512015-02-05T18:30:00.001-08:002015-02-05T18:30:19.672-08:00Valentine’s Day menu: spoil the one you love<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="Spoil the one you Love" class="attachment- wp-post-image" height="450" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Thyra-and-I-in-San-Fran-2009.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="604" /></div>
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There is nothing as powerful as sharing yourself; your time, your energy and your passion with the one you love.</div>
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To me very little can encapsulate this idea as readily as cooking a meal and, yet, I know few people who genuinely love cooking these days. It seems as though I’m watching an entire generation grow up in the shadow of fast-food and ready-to-eat meals. In fact, those two areas have been the source of almost all growth in food sales in North America for the past 5 years in a row.</div>
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And I’m trying to understand: the busy lifestyle, the need to continually be doing more… we all know that incomes don’t stretch as far as they used to and everyone is working just a little bit (or a lot) more than ever. You’re up before 6 to make it to work by 8 so that you miss the worst of rush-hour. Maybe you work through lunch or, if you go out, it’s for something quick. Then you’re lucky to be home by 6 and there’s just no time to make something from scratch!</div>
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Trust me – I get it. I’ve been there, in the trenches with you. It’s not easy yet I find myself pitying the busy-people more than a little. Why pity? Because these people have forgotten the joy one can find in cooking! The joy of creation, the joy of doing something well and the unabashed delight in putting a smile on someone else’s face… with something as simple as a cookie or, in this case, my <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Valentine’s</strong> <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Day’s menu</strong>.</div>
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I crafted this for the light of my life:</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">filet of beef tenderloin, local wild mushroom demi-glaçe</strong></em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">roasted local organic new potato</strong></em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">roast organic gold beets and butternut squash</strong></em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">steamed organic Swiss Chard</strong></em></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7479.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_7479" class="aligncenter wp-image-1754" height="464" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7479-1024x683.jpg" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="696" /></a></div>
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This is <span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">not</span> a complicated menu and yet, should you go to your local steakhouse, no doubt you would be charged in excess of $30 per person just for this entree… and more like $45 when one considers that the entire menu is organic and/or local, seasonal. If I told you that the beef came from a local cattle rancher and was grass-fed and free-range, hormone and antibiotic free and dry-aged for more than 40 days then the price goes up again: $60+ in most markets and an easy $100 in Las Vegas.</div>
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I’m not saying that it’s easy to afford the $150+ for just the food in a restaurant, much less the $100+ bottle of wine I would want to pair with it. By the time the night is over you will have spent $300++ and no, for most people, that’s not easy. But my grandma told me once when I was very young “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Christopher never give money as a gift, it is a poor way to show you care</em>“.</div>
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So let me help you show you care. Let me share a few tricks-of-the-trade and <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">you can make this meal</strong> for less than half the price (total cost for these ingredients for 2 people was about $50 CAD at Hopcott’s); you and your special-someone will appreciate it twice as much!</div>
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1. BEFORE YOU COOK</h4>
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There are a litany of things that all chefs do before they cook and all of these little steps get generalized as <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mis-en-place</em>which means “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">putting things in their place</em>“.</div>
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notice the marbling, the quality one gets from a local butcher</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">a) choosing the steak</strong>: notice how this beef is marbled; the fat is integrated right into the muscle meaning that, as it cooks, that fat will render and keep the meat moist. I got this from my local, artisanal butcher (<a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Hopcott's">Hopcott’s</a>) and if you Google “local butcher” you’ll find one in your neighborhood as well</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">b) prepping the steak</strong>: bring that steak out of the fridge an hour before cooking to come up to room temperature before you fry it: going straight from the fridge to the pan makes for tense/tough meat. Pat it dry on paper towel to wipe away any excess moisture and allow for proper searing which locks in the natural juices. Season as you will; the better the quality the less seasoning I use… for this steak all I used was Kosher seasalt and freshly ground black pepper</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">c) heat your pan</strong>: seems like a “no-brainer” but so many people neglect to heat their fry-pan enough. How hot does it need to be? Leave it at medium+ heat for 10-15 minutes before you start to cook so that the steaks start searing immediately and never, ever crowd the pan or you won’t be able to keep the pan hot (the steaks should never touch)</div>
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As much as possible, everything that <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">can </strong>be done before you start cooking <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">should</strong> be done. Once again, this is a key element to <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mis-en-place</em> because our goal in the kitchen is to ensure we can spend as much time focused on cooking our food as perfectly as possible. So do it! Trim your veggies, dice your onions, set the table, open the wine – all before you ever start to cook the steaks. Now pour a half-glass of wine, start to sear the steaks, and <span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">enjoy</strong></span> the process! This is great cooking and these are the stunning wines I’ve sourced for you!</div>
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2010 <a href="http://www.bodegasmuga.com/en/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Muga">Muga </a>Reserva Rioja DOC<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7481.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_7481" class="alignleft size-medium wp-image-1756" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7481-200x300.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="200" /></a></h3>
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91+ points, $25+ CAD, EXCELLENT Value</h4>
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*DECANTING NOT NECESSARY*</div>
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… perhaps the most enticing aspect to this wine is the rich floral aromas it offers at the same time as the ever-approachable ripe red and black berry tones (think of a bowl full of raspberries, blackberries, huckleberries and black currants); hints of vanilla, warm toasty oak and peaty-earth round out the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet</em>. The palate is brisk enough to warrant food (medium+ zippy red/black currant acid) and the sultry/fine medium- tannin structure means you can enjoy this on its own, with food or even a great cigar! Bold flavors with a full, youthful expression mimicking the aromas are truly fantastic when one considers that the winery produces over 850,000 bottles of this: more of this is made than the total production of many small to mid-size wineries! Enjoy 2015-2020+ due to excellent construction.</div>
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… the only way this wine could be any better, more complimentary, with beef tenderloin is to grill that beef over a wood fire; the smokey tones of mesquite, applewood, hickory or whatever you use for your barbeque will play with the wines’ peaty/earthy tones and bring greater balance to the ample berry notes. The crispness/freshness of the acidity works perfectly with an unctuous sauce like demi-glaçe or a compound butter and the peaty/earthy notes will find unison with the wild mushrooms used in this example.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/Chaberton-2011-_reserve_syrah_thum.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Chaberton 2011 _reserve_syrah_thum" class="alignright size-medium wp-image-1758" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/Chaberton-2011-_reserve_syrah_thum-107x300.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="107" /></a>2011 <a href="http://www.chabertonwinery.com/2011_reserve_syrah.php" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Chaberton Estate">Chaberton Estate</a> Reserve <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em></h3>
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Okanagan and Similkameen Valleys, BC</div>
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92 points, $31 CAD, EXCELLENT Value</h4>
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**Silver/2014 National Wine Awards of Canada, BC**</h4>
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*DECANTING NOT NECESSARY*</div>
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… there are producers in BC whose <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah/Shiraz</em> is easily on par with some of the top producers in the world. Dollar for dollar these wines can be compared to the northern <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Rhône</em> valley (France), Barossa (Australia) or Colchagua (Chile) and yet, for the most part, they are unknown. But not for long! Chaberton Estates is just one of a litany of great <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah </em> producers and the wine speaks for itself; textured aromas rich with red and black berries (raspberry, blackberry, huckleberry), dark flowers (irises, lilies, roses), cinnamon bark, pink peppercorn all colliding with a stunning synergy. The palate is brisk enough to warrant good food and yet balanced well enough to enjoy on its own; tight/focused full red currant acid frames a full/fine/chewy tannin structure that delivers an excellent concentration of flavors that mimic the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet</em>. Excellent structure, this wine has the capacity to age gracefully for years and will continue to evolve: enjoy 2015-2025.</div>
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… this is a sophisticated wine; as such, pair it with food that is more subtle. Beef tenderloin is delightfully tender (hence the name) but rather lacking in flavor, especially when one compares it against cuts like a T-bone or ribeye. Let the musky, perfumed floral tones in the wine bring balance to the beef and elevate both! Savor the wine on its own or delight in how the fresh acid keeps the beef from weighing too heavily on the palate… the fresh berry tones will also balance the ultra-rich<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> demi-glaçe.</em></div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2. WHILST YOU COOK</strong></div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7476.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_7476" class="alignright size-medium wp-image-1753" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7476-300x200.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>a) the pan:</strong> pan-searing steak is classic French cooking at its finest so don’t be afraid to emulate classic French methodology! We only drizzle a touch of oil (canola) on the steak before searing but otherwise it is a <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">dry</strong> pan. This is important for purity of flavors as, if the oil gets too hot, it can impart unpleasant flavors on the beef.</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">b) turning the steak: </strong>Notice how I don’t turn the steak until it has seared perfectly on one side. How do I know it’s seared? It lifts easily from the pan! Now I just turn it over, spoon a healthy dab of butter on top to ensure it stays moist, and finish it in the oven</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">c) the oven and timing:</strong> I cooked this at 425F and, given the 1.5″ thick steaks, calculated approximately 90 seconds in the oven for every degree of “doneness”: RARE=90 seconds, MEDIUM RARE=3 minutes, MEDIUM= 4 1/2 minutes, MEDIUM WELL= 6 minutes, WELL=8 minutes… if you’re cooking for 5 minutes or longer, take a moment to spoon those lovely pan juices over the steak. It just takes a moment but makes the world of difference!</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3. POST COOKING</strong></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7469.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="organic produce just TASTES better!" class="size-medium wp-image-1752" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/02/IMG_7469-300x200.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
organic produce just TASTES better!</div>
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I love cooking but I do <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">not</strong> love cleaning. As such, I make every effort whilst cooking to ensure that when I’m done the kitchen is as clean and organized as possible. I want to enjoy my meal, savor every moment, and when it’s done take my wife and the remaining wine and curl-up on the couch. I can’t do that if the kitchen looks like a bomb went off! So take a moment while the steaks are searing, the veggies are roasting, the sauce is simmering and the greens are steaming: clean a few utensils, scrub the cutting board, wipe the counter. And never forget to just soak your pans when you’re done with them! My clean-up, post-meal, is rarely more than 10 minutes because it was drilled into me from an early age: <b style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Clean As You Go!</b></div>
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So enjoy your Valentine’s meal and enjoy the process! You just might find it so addictive that you’ll want to be sharing that special feeling more and more often! And it truly is like anything else in life; the more you do, the easier it gets. It’s still work, even for chefs, but it is rewarding work. It’s fun work and the kind of work that I now share with my 3-year old daughter who comes and helps me season food or scrub veggies in the big sink. She loves organizing my dirty dishes and YES! That inevitably means that I clean up after her cleaning-up but I wouldn’t have it any other way!</div>
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My daughter gets excited about baking scones with Daddy. She grabs a chair to come help with dinner and gets mad if she’s shooed off. She actually enjoys helping to unload the dishwasher. Is our family perfect? Far from it. But – but I’ve seen the gleam in her eye, the swelling with pride, when she tastes something that she helped to make and I am so humbled that I helped her find that within herself.</div>
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This Valentine’s Day my hope is that you will remember: the most genuine happiness comes from knowing you have shared with the one you love and shared not just of your wallet, but of your <span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">self</strong></span>.</div>
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Many thanks to my friends the Hopcott family of <a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Hopcott Meats">Hopcott Meats</a> (artisanal butchers) for the brilliant components for this meal; they truly are some of the best tasting, most tender, steaks I have ever had! And of course to <a href="http://www.christopherstewart.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Christopher Stewart Wines">Christopher Stewart Wines</a>: importers of Muga for Canada and to <a href="http://www.chabertonwinery.com/index.php" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Chaberton Estates">Chaberton Estates</a> of British Columbia for the generous sample bottles. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-50874960429199861482015-01-22T10:59:00.000-08:002015-01-22T10:59:46.945-08:00“Message in a Bottle”, Il Palagio, Tuscany<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-logo.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="palagio logo" class="aligncenter size-full wp-image-1706" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-logo.jpg" height="120" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="225" /></a></h2>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.palagioproducts.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Il Palagio">Il Palagio</a></em></h2>
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The first time I can remember ever consciously listening to a band – not just listening to music – I was sitting by the radio in the kitchen and waiting for “Every Breath You Take”, “Wrapped Around Your Finger” and “King of Pain”. It was 1983, I was 12 years old, and this was some of the most passionate sound I had ever heard. I became, though the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Synchronicity </em>album, a fan of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Police</em>.</div>
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Very little changed for me two years later when Sting began to explore his solo career: Sting went through jazz to Celtic to Spanish-influenced and was even recognized for contributions to classical music. At the same time I was going through that hormone-induced metamorphosis from pre-teen through angsty teenager and on to the madcap evolution of a young adult. All of these genres resonated with me at one time or another… And as I sit in my second floor office at home, two decades later and my children playing so loud in the living room below that I’m forced to wear headphones, I marvel that once again I’ve found resonance with Sting’s work.</div>
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But this resonance is with music – of a different nature: wine.</div>
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I recently read that Sting has told his children that they shouldn’t count on a fat inheritance to provide for them when he parts this mortal coil; he and wife Trudie plan on spending it all! Of course, one’s thoughts instinctively turn towards the “musician lifestyle” and how this couple must be “tripping the light fantastic” in nightclubs with rare bottles of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Champagne</em>, bathing in pools of rubies and wearing golden underwear. You would have to do all of that, and more, if you wanted to burn through an estimated fortune of $300 million dollars, right?</div>
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But try as I might, I can’t imagine Sting practicing <a href="http://en.wikipedia.org/wiki/Jivamukti_Yoga" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Jivamukti yoga">Jivamukti yoga</a> after umpteen bottles of bubbly, nor the couple who have helped raise over $25 million for the <a href="http://www.rainforestfoundation.org/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Rainforest Foundation Fund"><span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Rainforest Foundation </span>Fund</a> wearing gold-plated anything. The truth is actually more spectacular than even I could have dreamt: Trudie and Sting have invested a significant portion of this hard-earned wealth in the renovation and rejuvenation of a heritage estate in Tuscany. <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio</strong></em>.</div>
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Estate: just the word conjures images of a decadent lifestyle filled with too much tennis and wine, too little hard-work and callouses. And that image may have been accurate in the past, when <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio </em>was the home to nobility; there were lavish meals, many bottles of wine and, yes, there is a tennis court! But with changes to a global economy the noble lord who owned this land up to 1997 was forced to sell off bits and pieces of the property, forgoing maintenance to many buildings on the (originally) 800+ acres. The gem of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Figline Valdarno </em>(the local town) was becoming a bit – dated.</div>
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It was Trudie who found the property… unless one wants to be metaphysical about it and then it was the property who found her. In either case, Trudie had spent 7 years searching for a patch of land that would bring solace to a family that spent an inordinate amount of time working and, when they worked, working sometimes 7 days a week for months at a stretch (Sting did a reunion tour with the Police in 2007 that lasted 15 months). Trudie wanted to find a hidden corner where rest could be found and the family could give something back to the land.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-grounds.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="palagio grounds" class="wp-image-1705 size-full" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-grounds.jpg" height="130" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="387" /></a><br />
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the gardens at Il Palagio – courtesy of Il Palagio</div>
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At <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio</em> Trudie and Sting have found this and much more.</div>
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I could talk about the honey for another 1000 words and that’s without ever having tasted it! The intrepid couple are both ardent bee-advocates and Trudie has spear-headed the establishment of over 80 colonies on the property. The resulting honey is now sold via the estate (and on-line) and has a devoted following. But the spin-off from this effort is what’s most exciting for me…</div>
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By raising their sleeves, digging their hands in the dirt, two people have helped re-create an environment that everywhere bursts with life! This is why customers pay $20 USD for a bottle of the olive oil, this is why people willingly fork over almost $10 for a jar of the small-lot honey offering such individual flavors as “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chestnut</em>“, “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Forest</em>” and “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Thousand Flowers</em>“. Some might say that there will always be consumers willing to pay these prices because of the “star-factor” that’s attached.</div>
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“Bollocks to you” I retort.</div>
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It’s no secret that a poor product with a significant name attached is inevitably doomed to failure. And it makes the a-fore mentioned star look like a <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">schmuck</em>.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_7449.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_7449" class="alignleft size-medium wp-image-1702" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_7449-300x200.jpg" height="200" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>People; locals and tourist alike, line-up to buy a bounty of products from <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio</em> as, indeed, they did hundreds of years ago. And it’s because two dreamers fell in love with this hillside running down to the village and the way the wind sounds in the centuries-old olive groves where once strode Italian Dukes, the weight of the world seeming on their shoulders but finding solace in these glens. It is this love, this feeling of “home” that compelled Sting and Trudie to invest heavily in returning a fading beauty to her proper place in the community.</div>
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In doing so, they have created not only a beautiful home for themselves, their friends and family and you – should you have <a href="http://www.palagioproducts.com/the-estate/private-bookings/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the means</a> with which to do so… they have created an anchor in the community. There is work here for those who want it; meaningful work. And there is rest. And there is harmony with nature. And there is wine… very, very good wine. And I’ll step out on a journalistic-ledge and contemplate that this is the hidden meaning behind the name of the wine. It’s like the famous guru Zig Ziglar said “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Help enough people get what they want and you’ll get what you want”</em>. Trudie and Sting reached out to a community, to a special place, and gave it the love and attention it needed and in giving of themselves have found some measure of peace at last. At least that is, until you finish this article and book your next trip to <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Firenze!</em></div>
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I hope you enjoy the wine, and the “Message in a Bottle”, as much as I did.</div>
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2011 “Message in a Bottle”<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/bottle-shot-with-SOS-cork-e1421826169298.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="bottle shot with SOS cork" class="alignright size-medium wp-image-1701" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/bottle-shot-with-SOS-cork-e1421826169298-224x300.jpg" height="300" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="224" /></a></h3>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Rosso Toscana IGT</em></h4>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sangiovese</em> 70%, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em> 15%, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Merlot</em> 15%</h4>
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91+ points, $22+ USD, EXCELLENT Value</h4>
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*BENEFITS FROM AERATOR OR 1-HOUR DECANT*</div>
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…it is my personal opinion that the work that Trudie Styler, Sting and the entire <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio</em> team have done to create a vineyard filled with bio-dynamics and bio-diversity is paying off huge dividends. This wine is fantastically concentrated with pure, elegant expressions of varietals and local <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">terroir</em>. On the nose are huge aromas of wild blackberries/blueberries, musky notes like damp forest floor and wild mushrooms and the sophisticated finish of freshly crushed black peppercorns (thank you <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em>). The palate is fresh, clean, brisk and alive! Medium+ red currant/young raspberry acids work symbiotically with a full, fine yet chewy tannin structure to deliver flavors perfectly in-sync with the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet</em>. Excellent balance, structure and concentration, this wine drinks superbly now (thanks to <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Merlot) </em>but will reward cellaring. Enjoy 2015-2020+</div>
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…wine with such dimension will pair easily with a variety of foods and, given the ease with which it was consumed in my house, needs no food at all to be enjoyed thoroughly! However as a chef, and husband to a beautiful wife of Calabrese descent, I suggest: <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">baked penne with roasted garlic, chickpeas, fresh basil and Asiago</strong></em>. The bright acid will certainly delight in a touch of fat, the savory tones to the wine will evolve next to earthy garlic and chickpeas, the fresh basil will play well with the fresh berry tones and the salty Asiago brings the minerality in the wine back into focus.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-grounds-2.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin-left: 1em; margin-right: 1em; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="vista at Il Palagio - courtesy of Il Palagio" class="size-full wp-image-1704" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/palagio-grounds-2.jpg" height="184" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="274" /></a></div>
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vista at Il Palagio – courtesy of Il Palagio</div>
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Many thanks to <a href="http://www.maritimewine.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Maritime Wine">Maritime Wine</a> (importer to the USA) and <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Il Palagio</em> for the very generous sample bottle. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-36751786046771039582015-01-16T11:31:00.000-08:002015-01-16T11:31:30.292-08:00Thorn-Clarke wines, South Australia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://www.thornclarkewines.com/" href="http://www.thornclarkewines.com/" target="_blank" title="Thorn-Clarke Wines">Thorn-Clarke Wines</a></h2>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/thorn-clarke-banner.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/thorn-clarke-banner.jpg"><img alt="thorn-clarke banner" class="aligncenter size-full wp-image-1685" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/thorn-clarke-banner.jpg" height="131" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/thorn-clarke-banner.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="385" /></a></div>
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With the 2015 <a data-mce-href="http://www.playhousewinefest.com/" href="http://www.playhousewinefest.com/" target="_blank" title="Vancouver International Wine Festival">Vancouver International Wine Festival</a> just around the corner my mind has started leaping ahead to the star-studded line-up of world-class winemakers who will be jetting in. Over 1,700 wines from 170 wineries will be poured and some of the most exciting, to me, are from this sixth-generation producer from the Barossa valley.</div>
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Let's be honest about why I'm so excited to meet these folks: it's all about quality. But maybe I don't mean quality in the way that you're thinking. It's not just that this family, who've been pouring heart and soul into South Australia since the 1850's, released an entire line-up of wines that are great value for money. Hey - it's the "Golden Age" of wine! We're used to getting great wine for a great price.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/st_kitts-at-Thorn-Clarke.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/st_kitts-at-Thorn-Clarke.jpg" style="-webkit-user-drag: none;"><img alt="the vineyard of St Kitts" class="size-full wp-image-1682" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/st_kitts-at-Thorn-Clarke.jpg" height="278" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/st_kitts-at-Thorn-Clarke.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="595" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the vineyard of St Kitts</dd></dl>
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THE thing to me is that I'm continually impressed, each and every year, because this is what they do with <strong>every vintage</strong>. I'm entering my fifth year writing about wine (a "youngster" still to many) and I taste a silly amount of wine... on average it's over 2,000 per year. And I can tell you, without reservation or hesitation, that there are very very few producers who are releasing quality of this magnitude year after year after year. Every year just a little better than the last, every wine being sold for less than it's true value.</div>
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The Clarke family state categorically that they:</div>
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<em>"-take a long-term view of the future and our goal is unashamedly to be still growing grapes and making wine for another six generations."</em></div>
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And this is how it's done. This is why <a data-mce-href="http://www.winecompanion.com.au/" href="http://www.winecompanion.com.au/" target="_blank" title="James Halliday">James Halliday</a>, who knows more about Australian wine than any person who ever walked the Earth, has given Thorn-Clarke 5 stars for the ninth time in a row! Not familiar with Mr Halliday? Suffice it to say that when a winery earns it's first 5-star rating, it's going to be written about in the news. It is the benchmark for "<em>outstanding quality</em>" in Australian wine and is used as the yardstick by which every winery judges it's calibre versus it's colleagues and it's own previous vintages.</div>
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Nine times in a row means that the man who knows the most about Australian wine considers this tightly-knit team to be amongst the top echelon of a country brimming with brilliance. And when one hears the stories - of David Clarke testing soil samples by the light of the headlights of his car, at night, so as not to arouse suspicion in local farmers... well, stories like this are what feed the intuition that herein lies something beyond a desire to make good wine, it's (mild) obsession in the best of all possible ways.</div>
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This is the team that outfitted entire vineyards with moisture-probes: calibrated to only allow the vines access to irrigation under the most stringent conditions. Is this an environmental responsibility? Of course it is, but the benefit to you and I is that Thorn-Clarke is keeping it's berries small; less water per grape means a higher concentration of flavors!</div>
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Planting cover-drops between the rows of vines, planting thousands upon thousands of trees on the properties; these are environmentally responsible as well right? Once again - the winery and it's team are to be lauded, but as someone who's just one generation off the farm I'm thinking about the bio-diversity! What is happening is a return to, as some call it, <em>ancestral </em>farming. Through these techniques Thorn-Clarke is creating an environment that will allow full expression of flavor to come through the grapes and give their land it's own unique taste.</div>
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And this vision is all the more apparent when one hears them speak of their ardent efforts to now return the local waterways to "<em> -a pristine example of native vegetation.</em>". It's funny in a way, to think that in 100 years we as a First-World culture have come full circle; from the early 1900's and respecting the land and it's cycles, to the mid 1900's when we first decided that we needed to control Mother Nature and her many flights of whimsy, to the early 2000's when the trend is coming back to a place of respect.</div>
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And perhaps that's what separates Thorn-Clarke most of all from their competitors. In a time when quality is easier to come by then ever before and even great value can be found on almost any wine-vendor's shelves, respect in it's most sincere form is still rare enough to be extolled when we see it. Respect for the land, respect for the water, respect for the grapes and the winemaking process and, most of all, respect for you - the customer.</div>
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I hope you find value in my thoughts on these beautiful wines.</div>
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2011 "Terra Barossa" <em>Shiraz</em>-<em>Cabernet</em>-<em>Petit Verdot<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2011-Terra-Barossa-shiraz-cab-petit-verdot.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2011-Terra-Barossa-shiraz-cab-petit-verdot.jpg"><img alt="Thorn-Clarke 2011 Terra Barossa shiraz, cab, petit verdot" class=" wp-image-1683 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2011-Terra-Barossa-shiraz-cab-petit-verdot-1024x683.jpg" height="198" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2011-Terra-Barossa-shiraz-cab-petit-verdot-1024x683.jpg" style="float: right;" width="297" /></a></em></h3>
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89+/90 points, $13+ USD, Great Value</h4>
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... Expansive yet not expensive: this wine is rich with aromas of wild blueberries and Saskatoons, tomato leaf, warm earth, hints of vanilla, oak. On the palate is a perky acidity with fine, well integrated tannin and an intensity of flavors that well-matches the nose. Very good balance and structure, the length on the palate is also substantial for the price.</div>
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... When I smell and taste those darker berry flavors: blueberries, black currants, Saskatoons, I immediately think of venison! To me there's nothing that would pair better with this then a dish of venison stew/ragout with steamed new potatoes and fresh garden veggies. Although, I say that and then I savored the bottle over successive evenings and a ration of premium, hand-made, fresh peppercorn beef jerky from Hopcott farms, Pitt Meadows.</div>
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2012 <em>Cabernet Sauvignon<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2012-Terra-Barossa-cab-sauv.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2012-Terra-Barossa-cab-sauv.jpg"><img alt="Thorn-Clarke 2012 Terra Barossa cab sauv" class=" alignright wp-image-1684 size-medium" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2012-Terra-Barossa-cab-sauv-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Thorn-Clarke-2012-Terra-Barossa-cab-sauv-300x200.jpg" style="float: right;" width="300" /></a></em></h3>
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89+ points, $16+ USD, Great Value</h4>
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... What I love about this wine is its ability to express <em><strong>young</strong></em><strong> </strong>Cab: big, beautiful, pear-shaped tones of ripe red fruit, summer flowers, the backbone of pencil-shaving/minerality and the warmth of musk/forest aromas. The bouquet is inviting, the palate offering substantial yet well balanced acid and more of the trademark well-integrated tannin though these are more substantial then the previous blend. Great structure.</div>
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... Food pairings abound! A natural for beef dishes, this will also bring beauty to the meatier Italian dishes like a lamb bolognese but I found it light enough to serve with grilled panini for lunch. This is a terrific introduction to the "softer-side-of-Cab" and pairs well with Tuesday nights and a warm fireplace :)</div>
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2010 Barossa "Quartage"<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Shotfire-2010-Barossa-Quartage.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Shotfire-2010-Barossa-Quartage.jpg"><img alt="Shotfire 2010 Barossa Quartage" class="alignright size-medium wp-image-1678" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Shotfire-2010-Barossa-Quartage-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Shotfire-2010-Barossa-Quartage-300x200.jpg" style="float: right;" width="300" /></a></h3>
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Left Bank Bordeaux-styled blend: <em>Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot</em></h4>
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91+ points, $18-$25 USD, EXCELLENT Value</h4>
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... it's no secret that I love Bordeaux, but good Bordeaux is becoming out-of-reach for a writers salary. Top-tier Bordeaux is out-of-reach for most doctors and lawyers. But~! But there is great Bordeaux-style coming from all corners of the world and Australia is certainly a part of that wave. This wine is a personal favorite of mine and I have been constantly impressed vintage after vintage. For the money, this may be one of the best values in the North American market! Rich, nuanced dark floral aromas burst from the glass with violets and dark roses followed by black currants/black cherries/red raspberries. The palate is brisk with lean/focused young red currant acid, fine/chalky tannin and a concentration of flavors that well-mimic the nose and outperform the price-tag. Excellent balance, very good structure, this wine drinks well now and holds for several years but will not develop in bottle due to the Stelvin enclosure.</div>
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... Food pairings? Try cigar pairings! From Rocky Patel "Decade" to Montecristo, this wine is a cigar-lovers delight. If you must pair it with food, consider the price and then spoil yourself: this is a decadent treat for a Wednesday afternoon and gourmet pizza, <em>capicollo</em> panini or a simple <em>steak frites</em>... use great ingredients and let the beauty of this Barossa shine!</div>
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2010 Barossa <em>Shiraz<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/shotfire-2010-barossa-shiraz.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/shotfire-2010-barossa-shiraz.jpg"><img alt="shotfire 2010 barossa shiraz" class="alignright size-medium wp-image-1679" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/shotfire-2010-barossa-shiraz-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/shotfire-2010-barossa-shiraz-300x200.jpg" style="float: right;" width="300" /></a></em></h3>
<h4 data-mce-style="text-align: justify;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px; text-align: justify;">
90+ points, $15-$22 USD, Great Value</h4>
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... first, a word on <em>Shiraz</em> if you're thinking right now "<em>Oh - I don't like Aussie Shiraz, I only like French/Spanish/California/etc</em>". In a recent blind tasting with a dozen highly skilled industry professionals, no one could tell which <em>Shiraz</em> out of ten bottles was from Australia. Well... I could tell one of them, but only because I was incredibly familiar with that particular winemaker and knew his "signature". But my point is that there is a new era in winemaking and what you tasted 10 years ago (or older) isn't necessarily what you will find today! I have shown colleagues time and time again that the "New Face" of Aussie <em>Shiraz</em> is a sophisticated, elegant one that merits attention.</div>
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... Harmonious. This wine achieves a delightful balance of dark floral aromas, dark exotic chocolate and warm earth tones. The palate is awash in fresh red berry flavors and achieves mouth-watering acidity yet in a balanced and approachable manner. Very good concentration of flavors that match the nose with that ever-present peppercorn finish, to me this is a great example of the modern <em>Shiraz</em>.It will keep well for several years in cellar but, once again, will not develop due to Stelvin enclosure. Enjoy it young with sea-salt and olive grilled lamb and an herbaceous quinoa-<em>tabbouleh</em> salad!</div>
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2010 "William Randell" Barossa <em>Shiraz<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_1191.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_1191.jpg"><img alt="IMG_1191" class="alignright size-medium wp-image-1681" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_1191-224x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_1191-224x300.jpg" style="float: right;" width="224" /></a></em></h3>
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93+/94 points, $40-$50+ USD, WORLD CLASS</h4>
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<strong>*97 points James Halliday</strong></div>
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<strong>*in my TOP WINES, 2014</strong></div>
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*minimum 1 hour decant or 2 runs through the aerator</div>
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... made from small, select lots and only in the best years, this is the essence of truly Great Barossa without the staggering price that some can fetch. That James Halliday of the Australian Wine Companion would bestow 97 points on this is enough for any reasonable person to ascertain that here-in lies beauty... created as an Ode to one of the patriarchs of the Clarke family, this wine offers the "Holy Trinity" of stunning: balance, structure and concentration.</div>
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... if you open this wine and find the aromas closed, just try decanting another 30 mins to an hour; it is impossible to over-decant this. To the eye this wine is so dark in it's bruised purple tones that it appears black in the glass. I was most struck by the plethora of floral aromas; the usual suspects of red and dark berries, dark cocoa, peppercorns and warm Barossa soil abound, but the lifted scents of violets, soft roses and irises is both feminine and tremendously alluring. On the palate, it presents tight, lean, well-focused red currant and young red raspberry acid that reminds one of Northern Rhone; tremendously fresh. The tannin is full, yet ultra fine/chalky/chewy and is delightfully approachable considering it's relative youth. The flavors are as full, and full of life and dimension, as the bouquet; a true craftsman's work. If you would drink this now (and it is utterly delightful now) I would highly encourage buying another few bottles to set aside. This wine will live and evolve for at least 15 more years with grace. Food pairing? Consider this dish I created for my Chef du Cuisine final project:</div>
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<b>lamb, 3 ways (sourced from Elliot Ranch, Strathmore, Alberta)</b></div>
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<strong>1.</strong> tenderloin (wrapped in duck pate and spinach) on braised chicory</div>
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<strong>2.</strong> two points of rack, baked in coarse salt with vanilla bean & fresh thyme, Hainle vineyards <em>Gewurztraminer</em> icewine poached Anjou pear, warm crab-apple compote</div>
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<strong>3.</strong> individual <em>tortierre</em> with braised shank and shoulder, charred heirloom tomato ketchup</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/banner-vineyard-at-Thorn-Clarke.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/banner-vineyard-at-Thorn-Clarke.jpg" style="-webkit-user-drag: none;"><img alt="the vineyards of Thorn-Clarke" class="wp-image-1680 size-full" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/banner-vineyard-at-Thorn-Clarke.jpg" height="278" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/banner-vineyard-at-Thorn-Clarke.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="595" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the vineyards of Thorn-Clarke</dd></dl>
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Many thanks to <a data-mce-href="http://www.renaissancewine.ca/" href="http://www.renaissancewine.ca/" target="_blank" title="Renaissance Wine Merchants">Renaissance Wine Merchants</a> (importer to Western Canada) and <a data-mce-href="http://www.thornclarkewines.com/" href="http://www.thornclarkewines.com/" target="_blank" title="Thorn-Clarke Wines">Thorn-Clarke Wines</a> for the very generous sample bottles. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-30860684006708052072015-01-12T22:23:00.000-08:002015-01-12T22:23:06.118-08:00Juan Santos 12-year rum<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HrlqouD9Ni28NW0QyVIrEpOGQSjlz0YYR9g8W9cqFOtaSbhkDZ-wXW0XK6-e3Uf2K84b2HlYOsaEC_CPdLfIsvVcKqS7hyphenhyphentgtU-hZGuUh9HmHwwkFPw4DwIby9a1rrD34hMUU51Ggjod/s1600/IMG_5309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HrlqouD9Ni28NW0QyVIrEpOGQSjlz0YYR9g8W9cqFOtaSbhkDZ-wXW0XK6-e3Uf2K84b2HlYOsaEC_CPdLfIsvVcKqS7hyphenhyphentgtU-hZGuUh9HmHwwkFPw4DwIby9a1rrD34hMUU51Ggjod/s1600/IMG_5309.JPG" height="425" width="640" /></a></div>
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<a data-mce-href="http://www.juansantosrum.com/" href="http://www.juansantosrum.com/" target="_blank" title="Juan Santos Rum">Juan Santos Rum</a></h2>
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One of the best evenings I had in 2014 was with the fine folks at the <a data-mce-href="https://www.facebook.com/pages/Vancouver-Cigar-Company-Inside-Autoform/367080553398566" href="https://www.facebook.com/pages/Vancouver-Cigar-Company-Inside-Autoform/367080553398566" target="_blank" title="Vancouver Cigar Company"><strong>Vancouver Cigar Company </strong></a>as we shared a host of genuine Cuban cigars and a terribly fine bottle of Colombian rum courtesy of <strong>Juan Santos</strong>. Latin music drummed in the background and the machismo energy was on overdrive as we savored the world-class spirits, smokes and slick rides. It was impossible not to remember <a data-mce-href="http://thechefandthegrape.com/wordpress/vancouver-cigar-company-grand-opening-2/" href="http://thechefandthegrape.com/wordpress/vancouver-cigar-company-grand-opening-2/" target="_blank" title="the year before">the year before</a> and the massively brilliant evening shared by hundreds of cigar aficionados.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5323.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5323.jpg" style="-webkit-user-drag: none;"><img alt="Simon Yang of Vancouver Cigar Company" class="size-medium wp-image-1663" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5323-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5323-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Simon Yang of Vancouver Cigar Company</dd></dl>
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And it got me to thinking: there's an art to smoking great cigars! Notice my friend Simon Yang, customer service-extraordinaire at Van Cigar Co, and the way he lights this beautiful Cuban tobacco; the time he takes, the attention to detail... every bit as much an artisan as the inspired rum that comes from Juan Santos. I've long been a fan of their work and wanted this chance to share with you the <strong>why: </strong>why do I love the rum, why are they working so hard and why haven't you tried it yet?</div>
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But I can't do that.</div>
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It seems that, for all my research skills, I can't find any proof that the distillery for Juan Santos exists. Or, at least, that it exists in Colombia. I started wondering: <em>"Why would the importer <strong>not</strong> want to link their website to the website of the distillery?"</em> but it goes further than that... they won't even name the distillery, or the name of the family who theoretically own the business. Why would that be?</div>
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I know that the label Juan Santos has been created solely for the Western Canadian market and so, should you live outside of that, there is the very good chance that you will never try this rum. Or will you? It turns out that a colleague of mine who writes about rum prolifically was gifted a bottle of aged rum from Cuba. Now <strong>he </strong>ascertains that the company producing Juan Santos is <em>Casa Santana</em> and they claim to have started their company in Colombia in 1994 - having come from Cuba.</div>
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It's a good story and might very well be true and, yet, it immediately raises a red flag: how did a distillery started in 1994 start releasing a 21-year rum in 2012: 18 years later? And how did this colleague of mine, who was gifted the rum from Cuba, end up with a bottle that looked and tasted identical to Juan Santos? The Cuban distillery I speak of <em>Ron Santero </em>and they may very well be the producers of Juan Santos rum. Cuba does, after all, share a bilateral free trade agreement with Colombia.</div>
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Well enough of my "Conspiracy Theory"... at the end of the day all I know for certain is that an importer bringing beautiful rum to a population of 10,000,000 people (Western Canada) hasn't figured out that they need to share <strong>Who </strong>the producer is. As if, somehow, the Who and the Why aren't as important - or even more important - than the What. A shame... I'm betting money that there is a great story in this and one that I sincerely hope I get to share with all of you one day.</div>
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For today, I'll let the tasting notes stand on their own. Quality spirits, and quality cigars, are meant to be shared. Indeed, to me, that's where most of the pleasure comes from; seeing a friend, a brother, a colleague, your sister - try something truly special and savor the moment. Every time I've been to the Vancouver Cigar Company I have been wholeheartedly impressed with the consummate professionalism and the unquenchable enthusiasm these master tobacconists display. Their functions are memorable, as was the rum, and I hope I have the pleasure of bumping into you the next time I'm down there.</div>
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[cincopa AwFAMPsnrOGR]</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5322.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5322.jpg" style="-webkit-user-drag: none;"><img alt="the 90+ point Juan Santos 12-year" class="size-medium wp-image-1665" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5322-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5322-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the 90+ point Juan Santos 12-year</dd></dl>
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Anejo 12 anos / aged (for) 12-year</h2>
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89+ points on its own/90+ points with a dram of water: Very Good Value</h3>
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... warm caramel and toffee pudding. Summer flowers growing in the garden - the aroma wafts through the kitchen window as you snooze on the couch. These are the kind of inviting aromas that surge from the glass; a plethora of sweet-welcome, like the beautiful girl you dated in college. Slightly hot alcohol hiding beauty; the palate conveys strength and discipline: the (expected) caramel tones warm the tastebuds to open for mineral tones, hints of peach and apricot and the savory edge of Macadamia nut. Very well balanced, with good structure and medium+ length, this has just passed the realm of mixed drinks and entered the "land-of-rocks" because, really, we should only enjoy this just with a glass or "on-the-rocks" with an ice-cube if you must (a dram of water does a better job). For rum aficionados this is a <strong>must </strong>to show yet another dimension to artisanal rum.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5286.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5286.jpg" style="-webkit-user-drag: none;"><img alt="the smiling faces of Van Cigar Co have kept customers returning for years" class=" wp-image-1667" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5286-1024x683.jpg" height="470" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/IMG_5286-1024x683.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="705" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the smiling faces of Van Cigar Co have kept customers returning for years</dd></dl>
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And so what have I learnt through this? I admit, I was a little jealous of my friends and colleagues down at Van Cigar Co when they started talking about the Cuban cigars we were smoking. It seemed like for every cigar that was lit there was a story about "<em>the last trip to Cuba</em>" or "<em>remember when that cigar-roller visited us a few months back?</em>". I was so proud of the fine rum that I'ld brought but had no story to share. Maybe it shouldn't matter! Maybe I should be able to look beyond who made a product and where and just concentrate on the quality of what's in the bottle. Right?</div>
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But we human beings aren't like that; we aren't so analytical. In fact we're anything but. We make decisions impulsively and with our hearts. We <strong>yearn </strong>to hear a fantastic tale of a "David" slaying the mythic "Goliath"... without this human connection consumers are soon left cold and move on. This is a lesson that Van Cigar Co learnt a long time ago and is why, in a sea of non-smoking legislation, they not only survive but continue to thrive. My hope is that other businesses will learn from their success.</div>
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Many thanks to The Liber Group for the very generous sample bottle of <a data-mce-href="http://www.juansantosrum.com/" href="http://www.juansantosrum.com/" target="_blank" title="Juan Santos">Juan Santos</a> and to (General Manager) Trevor of the <a data-mce-href="http://thechefandthegrape.com/wordpress/vancouver-cigar-company-grand-opening-2/" href="http://thechefandthegrape.com/wordpress/vancouver-cigar-company-grand-opening-2/" target="_blank" title="Vancouver Cigar Company">Vancouver Cigar Company</a> for their incredible hospitality. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com1tag:blogger.com,1999:blog-3330216685955708491.post-56219722640977849772015-01-05T13:27:00.001-08:002015-01-05T13:27:59.938-08:00Anarchist Mountain Vineyard, BC<div dir="ltr" style="text-align: left;" trbidi="on">
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It’s natural, at the start of a New Year, to ask ourselves: “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">What does it mean to be alive?</em>” We breathe, we eat, we give thanks through our day for the blessings we’ve received. Does that make us alive? Or is it something more?</div>
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In my life, the times when I feel most alive are when I struggle; when I strive against the obstacles, the nay-sayers, the obstinate will of those who would deny the possibility of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">more</strong></em>. This is when every breath is full of oxygen, when every flower is imbued with a kaleidoscope of color and the wind is the breath of god.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Terry-loving-his-work-at-Anarchist2.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Andrew Stone loving his work" class="size-medium wp-image-1643" height="225" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Terry-loving-his-work-at-Anarchist2-300x225.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
Andrew Stone loving his work</div>
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Look at this photo: this is a man who is filled with life. Even if you don’t know him and, before a few weeks ago, I didn’t know him either. But I don’t have to know him to see his joy. I don’t have to know him to see that this is someone who has found his place in the world, his <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">home</em> and that life is more to him than the passage of time.</div>
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Meet Andrew Stone: one half of the team that is bringing life to a vineyard 1700′ above the ocean; high above the northern tip of the Sonoran desert in the Okanagan Valley, British Columbia. A place filled with its own ancient magic that, to some, may seem ethereal. But watch the sun begin to set over the hills, feel the last rays touch your face, the earth, the grapes on the hillside, and tell me that you don’t hear the land whispering its own primordial song.</div>
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I asked Terry (wife/partner/better-half to Andrew):</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/anarchist-vineyard-in-the-gloaming.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="the vista at Anarchist Mountain" class="size-medium wp-image-1640" height="225" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/anarchist-vineyard-in-the-gloaming-300x225.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
the vista at Anarchist Mountain</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“Why? Why do this? Why give up your great jobs with great incomes and great security – to take on the life of winemakers?”</em></div>
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And though we were speaking on the phone I assure you that I saw most plainly when Terry smiled quietly before her response.</div>
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“<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">When we came to this place, when we looked out on this vista, we knew that this was our place. This is our home and the lifestyle of being a part of this land makes it all worthwhile.”</em></div>
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I knew she was being completely honest. I knew because I’ve felt the same feeling. I tried to steer the conversation around to the actual business side of winemaking and asked Terry what their inspirations were for the Burgundian-style <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em> and <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardonnay</em> that I tried. But Terry is humble, to the point of even deferring that they were truly wine-makers.</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“We’re still trying to figure that out Kristof: are we really winemakers or are we grape-growers? There is so much inspiration to choose from but, of course, my brother (Jak Meyer of <a href="http://thechefandthegrape.com/wordpress/mayer-vineyards-okanagan-valley-dva/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Meyer Family Vineyards">Meyer Family Vineyards</a>) has been significant for both of us. It was being there with him, right at the beginning of his adventure into the woolly world of wine, that got us hooked.”</em></div>
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But – there must be a style that you’re striving for… certainly with your <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em>, which is one of the most unique I’ve tried.</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“Yes, there is a style…. the style the <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">land </strong>wants to express. And that’s what we’re trying to better understand.”</em></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Andrew-and-Terry-Stone-at-Anarchist.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Andrew and Terry Stone" class="size-medium wp-image-1644" height="225" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/Andrew-and-Terry-Stone-at-Anarchist-300x225.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
Andrew and Terry Stone</div>
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Humbling words coming from a couple who have staked their future on these grapes and so I had to know: What would be the biggest goal for Anarchist Vineyards in 2015?</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“You mean besides survival?”</em></div>
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And we both laughed ruefully at that, for we both knew what it is to take that leap into the unknown and gamble not only with our own future, but the future of our family on a new venture. “It’s a roller-coaster-” Darren Hardy of Success Magazine likes to say, “-and if you don’t like roller-coasters then you’ld better not get into business for yourself.”</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“We’ve both kept our full-time jobs to help support our work at the vineyard, but it means long days and very little rest on weekends, holidays… we’ve always got something to do! Which we love! But we’ve got to get the word out there – get people trying the wine so we can get feedback and do better next year, and better the year after that.”</em></div>
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And then came one of the hardest parts of being a journalist; I had to tell the truth. I’m not including a review of the Anarchist Vineyards <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardonnay</em>: the acid was untamed/out of balance and though the wine showed excellence in mineral concentration, the structure was overwhelmed by these full++ lemon zest acids. And I said as much to Terry who, to my surprise, concurred.</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“It was a difficult vintage for us. I’m not making excuses, but it was tough, and we’ll do better next year. That being said we have noted that, with time, it is softening; making it a wine that will come into its own over time “</em></div>
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And listening to her, I found myself nodding in agreement. It <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">is </strong>part of the process and a necessary one. You and I know that we all learn better from our stumbles in life than we do from our triumphs. Lucky for you, the consumer, Anarchist Mountain Vineyard has both.</div>
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2012 “Wildfire” <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em></h2>
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Okanagan Falls, Osoyoos</h4>
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harvested at 2.3 tons/acre</div>
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70 cases produced</div>
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89 points, Very Good Value</h3>
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*BENEFITS FROM DECANTING OR 1-2 RUNS THROUGH THE AERATOR*</div>
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… inviting aromas of ripening red raspberries, wild lavender and thyme, punctuated by a light seasalt minerality. Refreshing medium+ raspberry acid acts much like great examples from its cousin <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gamay Noir </em>in that it conveys a candied fruit quality. Tannin is fine and incredibly light – far less then I would expect – and again, acts much like a good <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gamay</em>. This being the case, and the wine having very good balance, structure concentration, I would use this the same way when pairing with food. Think of this as a “mid-afternoon” <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em>; perfect with a grilled <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">mortadella e provolone panini</em> at the park or out on the deck with a plate of <a href="http://en.wikipedia.org/wiki/Charcuterie" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="charcuterie"><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">charcuterie </em></a>(coldcuts), local cheese and warm bread. Unfined and unfiltered means that this wine is made with Old World skill and, though under Stelvin enclosure (screw-top), will benefit from a few years of age… it helps, in my opinion, to soften the eager acid and let the wine find it’s balance.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/livin-the-life-at-Anarchist.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="livin the life at Anarchist" class=" wp-image-1641" height="266" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2015/01/livin-the-life-at-Anarchist-300x193.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="413" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
livin’ the life at Anarchist</div>
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Many thanks to Andrew and Terry Stone of <a href="http://www.anarchistvineyard.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Anarchist Mountain Vineyard">Anarchist Mountain Vineyard</a> for the very generous sample bottles. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-59839476372112447232014-12-31T00:20:00.000-08:002014-12-31T00:23:34.879-08:00New Year's Eve 2014: a time for raclette!<div dir="ltr" style="text-align: left;" trbidi="on">
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New Year's Eve: a time for celebration and reflection.</div>
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Did we accomplish everything we set out to this year? Did we mend the broken fences in our relationships? Did we set the bar a little (or a lot) higher in our chosen work? Were we dutiful and present with our loved ones? And what seemingly impossible task will we set for the next 12 months?</div>
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As a culture it seems as though we are at odds with our own desires so much of the time and on New Year's no less so than any other. We cherish the coming of a "New Day"; a chance to begin fresh... clean slate and all that. And, yet, we often fail at seizing this very opportunity when it presents itself three times a day.</div>
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I speak of the family meal; that red-headed step child of modern North American culture. We eschew the ideologies of the 50's and all that they stood for: the blind pursuit of accumulating material goods, of always needing to find a faster way to do things, of always wanting NEW NEW NEW! And yet, for many families here, the 1950's were a time that celebrated - even venerated - the family meal.</div>
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This "Big-Band" generation of adults could remember - vividly - that only a few years earlier the world had been engulfed in a war that threatened to consume humanity. Soldiers were separated from wives and children for years, mothers were for the first time (for many) working full-time jobs and forced to leave their children for most of their week. Years of this were endured: the family unit has rarely suffered such long-term torture.</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7325.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7325.jpg"><img alt="IMG_7325" class=" size-medium wp-image-1630 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7325-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7325-300x200.jpg" height="200" style="float: right;" width="300" /></a>And then - Peace. And with it came the reunion of husband with wife, father with child, wife with family. And the dinner table? In those eyes dinner wasn't a chore (mostly) - it was a gift, to be treasured. This was the time that North Americans began reaching for greater heights with their family time: barbeques became <em>chic</em> rather than rustic and the thought of everyone <strong>not</strong> convening around the table at 6 pm? Incredulous.</div>
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No matter what your definition of family is, we all suffer from a lack of time - proper time - with those we hold most dear. It's no surprise that the fastest growing area of food-sales in North America today is the ready-to-eat meal followed closely by take-out/quick-service. The rate at which we eat a meal in our car is growing faster whilst the rate at which we sit with loved ones and <em>carpe diem </em>is withering.</div>
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It was in the 1950's that the Swiss-American chef Konrad Egli popularized the dish <em>fondue </em>and, as with many "new" things of the time, <em>fondue-</em>mania swept the land. Bravo I say! For what creates better ambiance, a better setting, for conversation than the <em>fondue</em> or, in this case, <a data-mce-href="http://en.wikipedia.org/wiki/Raclette" href="http://en.wikipedia.org/wiki/Raclette" target="_blank" title="raclette"><i>raclette</i></a>.</div>
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<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">raclette</dd></dl>
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In essence, take some hard cheese and melt it under a small heat-lamp until it's soft enough to spread like butter and smear it on fresh bread or, more traditionally, slices of potato with shaved cured meat and some sour pickles/pickled onions on the side. Wash it all down with a few bottles of <em>Riesling </em>or <em>Pinot Gris </em>and you have the dish that has captivated central Europe since the 1200's and probably much further back.</div>
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But wait! I hear you claim... Watch cheese melt? Isn't that the culinary equivalent to watching paint dry?!</div>
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True my friends! This is why we don't <em>raclette </em>alone (note to my Editor: I've just used a noun as a verb - this is artistic licence not cheese-induced dementia). Whether we're "<em>racletting" </em>or "<i>doing-the-fondue"</i> we always do this as a team-activity: the joy is in the moments <strong>between </strong>the food as much as the food itself. For, really, what else is there to do when cheese is bubbling happily in front of you, a plate of cold-cuts and pickles to nibble on and full glasses of vino all around - what else is there but to eat, drink and be merry?!</div>
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My family discovered this New Year's event quite by accident only last year and, we enjoyed ourselves so much, we decided immediately that it would become tradition. We invite people we haven't seen enough of, buy far too much dairy product then can be good for a body, slake our thirst with more wine then is prudent and smile, laugh, joke and carry-on into the wee hours. That's when the dark-chocolate-fondue comes out and the belts get loosened a notch or three. It's a bloody good time had by all.</div>
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And so whether you find yourself seeking a <em>kitschy </em>last-minute plan for food on New Year's Eve, or needing an excuse to pull old friends 'round your table for a long-awaited night of mild gluttony and excessive cheeriness, perhaps this is the thing for you. The wines we chose for our evening were from wineries that made my list of <a data-mce-href="http://thechefandthegrape.com/wordpress/top-wines-spirits-2014/" href="http://thechefandthegrape.com/wordpress/top-wines-spirits-2014/" target="_blank" title="Top Wines 2014">Top Wines 2014</a> and are, in my opinion, some of the best value-for-money that can be found today in any market. Each winery has excellent shipping options and should be exercised if you love finding stunning wine at a fraction of its true value.</div>
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Enjoy the slideshow and HAPPY NEW YEAR!</div>
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<a href="http://www.cinco.ly/~AYCATPsGQRce">http://www.cinco.ly/~AYCATPsGQRce</a></div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7181.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7181.jpg"><img alt="IMG_7181" class="size-medium wp-image-1624 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7181-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7181-300x200.jpg" height="200" style="float: right;" width="300" /></a><a data-mce-href="http://thechefandthegrape.com/wordpress/simply-sensational-summerhill-sparkling-blanc-de-noirs/" href="http://thechefandthegrape.com/wordpress/simply-sensational-summerhill-sparkling-blanc-de-noirs/" target="_blank" title="Cipes Blanc-de-Noirs">Cipes <em>Blanc-de-Noirs</em></a> 2008</h2>
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$35 CAD (in BC)</h4>
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92 points, EXCELLENT value</h3>
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SILVER - National Wine Awards of Canada, 2014</h4>
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... someone once said "<em>It is the duty of all wines to be red!</em>". Well, whether in a red dress or a white one, <em>Pinot Noir </em>shows an impeccable ability to pair off a variety of foods without weighing down the palate. Perfect choice for New Years Eve when, we know, there will be food and drink a-plenty running the length and breadth of the evening (and early morning). This offering from Summerhill is certainly one of my favorite sparkling wines of this style; the restrained elegance showcasing the Kelowna <em>terroir </em>as much as it does <a data-mce-href="http://www.summerhill.bc.ca/Story/Meet-the-Winemaker" href="http://www.summerhill.bc.ca/Story/Meet-the-Winemaker" target="_blank" title="Eric von Krosigks">Eric von Krosigks</a>' winemaking deftness. Light golden hues with bright silver highlights would indicate a youthful wine but, as one pauses over the glass to inhale, the aromas show a sophisticated maturity. Traditional notes from the <em>Methode Champenoise </em>are expected: the toasty-brioche-fresh-from-the-oven and almonds, but, then comes the Okanagan soil with it's burst of lime zest, young apricot and cranberry finished by a light spice much like good ginger tea. Finessed pearls of small, creamy goodness wash over the palate and the flavors mimic the nose with ease. EXCELLENT balance, structure and concentration this wine will cellar well for several years and is a joy to drink now. Enjoy 2014-2018++ <strong>FOOD PAIRING</strong>: a new treat for me, I'm enjoying south Indian/Asian with bubbly - mango, ginger and cilantro absolutely adore this sparkling wine!</div>
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McLean Creek Road Vineyard, Okanagan Valley DVA</h3>
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$40 CAD (BC)</h4>
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92+ points, STUNNING value</h3>
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... <strong> </strong>to many: there is <em>Pinot Noir </em>and then there is Burgundy. I would be remiss if I didn't stipulate that, to me, Burgundy is as much a frame of mind as it is a geographical location... it's been explained to me that Burgundy is as much, if not more, a sense of respecting the land, the soil, the forest, wind and rain. Natives of that oenological haven explain that to be <strong>truly Burgundian</strong> (as a winemaker) is to observe the land, listen to the vines and only then does one start to help the land produce the wine <strong>it </strong>wants to make. It is a selfless passion.</div>
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... The team at <a data-mce-href="http://www.mfvwines.com/" href="http://www.mfvwines.com/" target="_blank" title="MFV">MFV</a> are consummate Burgundians. This wine sings with precision and roars with passion; unfiltered - the <em>bouquet </em>carries layers of warm Arabic spice, musky sandalwood, oiled leather, green peppercorns, blackberry pie and raspberry-wild thyme compote. The palate carries brisk yet inviting medium+raspberry/currant acid and medium+ ultra-fine tannin with substance to them; the flavors convey an utter symmetry to the aromas. Excellent balance, structure, concentration - this would be a bargain at $150 from <em>Musigny </em>and, indeed, I've seen wines of this caliber reach $300. Cellars well for years, drinks superbly now without any need for decanting/aerating: enjoy 2014-2020.</div>
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(and with the chocolate fondue...)</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/painted-rock-winery-okanagan-valley-bc-canada-3/" href="http://thechefandthegrape.com/wordpress/painted-rock-winery-okanagan-valley-bc-canada-3/" target="_blank" title="Painted Rock Merlot">Painted Rock <em>Merlot</em></a> 2012<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7218.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7218.jpg"><img alt="IMG_7218" class=" size-medium wp-image-1628 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7218-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7218-300x200.jpg" height="200" style="float: right;" width="300" /></a></h2>
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Skaha Lake, Okanagan Valley DVA</h3>
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$40 CAD (BC)</h4>
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91+ points, EXCELLENT value</h3>
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*MERITS DECANTING OR 1 PASS THROUGH THE AERATOR*</div>
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... oh <em>Merlot</em>, you much-maligned grape! So in vogue in the '80's until consumers realized that there were other varietals. Then they turned their backs on you - shameful. <em>Merlot</em> can carry depth like <em>CabSauv</em>, ruggedness like <em>Malbec</em>, minerality like <em>Pinot Noir</em> and all the smoothness of a Michel Bubblé song. Yes - that's right - in a craftsman's hands this becomes a wine of excellence and, with chocolate, an absolute dream. Deep earthy aromas punctuated by red and black floral tones (irises, rosehips) and sticky blueberries, blackberries and Saskatoons bubbling in a pan on the stove. The young palate is tightly coiled precision; medium+ red currant acid plays well with full chewy/chalky tannin that crave some fat for balance. And here's the fun part! Chocolate has just the right amount of fat to balance a <em>Merlot </em>like this impeccably! This wine has excellent balance, structure and concentration and cellars with ease for <strong>years</strong>. Enjoy 2014-2020++</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7352.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7352.jpg" style="-webkit-user-drag: none;"><img alt="... and that's the end of the party folks!" class="size-medium wp-image-1629" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7352-200x300.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7352-200x300.jpg" height="300" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="200" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">... and that's the end of the party folks!</dd></dl>
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Many thanks to Ezra Cipes at<a data-mce-href="http://www.summerhill.bc.ca/" href="http://www.summerhill.bc.ca/" target="_blank" title="Summerhill Pyramid Winery"> Summerhill Pyramid Winery</a>, Jak Meyer at MFV: <a data-mce-href="http://www.mfvwines.com/" href="http://www.mfvwines.com/" target="_blank" title="Meyer Family Vineyards">Meyer Family Vineyards</a> and John Skinner at <a data-mce-href="http://www.paintedrock.ca/" href="http://www.paintedrock.ca/" target="_blank" title="Painted Rock Estate Winery">Painted Rock Estate Winery</a> for the very generous sample bottles. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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<strong><a data-mce-href="https://twitter.com/astudentofwine" href="https://twitter.com/astudentofwine" target="_blank" title="Twitter">Twitter</a> </strong><strong><a data-mce-href="https://www.facebook.com/TheChefandTheGrape" href="https://www.facebook.com/TheChefandTheGrape" target="_blank" title="Facebook">Facebook</a> </strong> <strong><a data-mce-href="http://www.pinterest.com/KristofGillese/" href="http://www.pinterest.com/KristofGillese/" target="_blank" title="Pinterest">Pinterest</a> </strong> <strong><a data-mce-href="https://plus.google.com/114010103418743183883/posts" href="https://plus.google.com/114010103418743183883/posts" target="_blank" title="Google+">Google+</a></strong></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-35525499900584274122014-12-13T19:58:00.000-08:002014-12-13T19:58:22.530-08:00A local (Irish) Christmas Dinner<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://www.chabertonwinery.com/" href="http://www.chabertonwinery.com/" target="_blank" title="Chaberton Winery">Chaberton Winery</a></h2>
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<a data-mce-href="http://www.hopcottmeats.ca/" href="http://www.hopcottmeats.ca/" target="_blank" title="Hopcott's Meats">Hopcott's Meats</a></h2>
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Who doesn't love Christmas? Even people from outside of the traditional Christmas areas (Europe and North America) embrace the season of <del>gluttony</del> giving! And what says giving better than being giving of your time, your space and your self.</div>
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Because, really, isn't that the whole idea?</div>
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And in my family Christmas has evolved as a tradition of <strong>making </strong>time to invite friends and family to the house: fresh cedar boughs by the fireplace, the tree-trimming a celebrated afternoon to itself, the outside lights warm, inviting - without the post-modern garishness of a Chevy Chase <em>Père Noël </em>debacle. It's the only month of the year that sees Roger Whitaker, Bing Crosby and Alvin and the Chipmunks music played on a daily basis. My step-mom makes the most insanely decadent, melt-in-your-mouth, fattening-beyond-belief-but-who-cares? shortbread cookies. My Dad and I make menus requiring days of slavish labor in the kitchen with more than a few trips down to the basement to grab a bottle of this or that... it's the time of year when we celebrate the simple pleasure of being together with a decent meal and some good wine.</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7049.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7049.jpg"><img alt="IMG_7049" class="alignleft size-medium wp-image-1597" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7049-200x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7049-200x300.jpg" style="float: left;" width="200" /></a>Now I've reached that point of my life where my parents and I are separated by long distance (a thousand kilometers or 700 miles) and a mountain range. Driving to their house just isn't the option it once was; what with a precocious 3 year old and her rapscallion 9-month old brother and so this Dad needs to do what my Dad did for me: I have to learn to create Christmas for myself.</div>
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Not an easy task. Or is it?</div>
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My friend <a data-mce-href="http://www.hopcottmeats.ca/Our-Team" href="http://www.hopcottmeats.ca/Our-Team" target="_blank" title="Jenn Hopcott-Foxley">Jenn Hopcott-Foxley</a> invited me down to Hopcott's Meats the other day; something I never pass up on. I packed Clare (Thing #1) in the car and off we whisked along country roads and meandering dusty trails; the foothills to the north already cloaked in cotton-capes of fluffy wonder and the blustery clouds above promising more to come. And as we parked I could hear the query from the backseat "<em>Daddy where are the donkeys?!</em>". Hopcott's, you see, keeps a cute pen beside the store where little ones can pet the little ones and my daughter has been brave more than once - screwing up her courage enough to hand a carrot to the furry fellows.</div>
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Inside the store Jenn responded to Clare's question with due gravity and announced that the donkeys needed to visit their friends, the cows, in the barn and would be staying until it warmed up enough for them to come back to the store. Clare stated imperially that "<em>that's a very smart idea". </em>I'm sure Jenn was much relieved.</div>
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And as Jenn and I discussed the upcoming "feast-ivites" of Christmas I spoke about how many Irish families (ours at least) were much more likely to serve roast beef than turkey - and thus this article was conceived. The entirety of this meal comes from Hopcott's and I'm proud that it showcases the brilliant quality fruit, vegetables and meat that are available not from within 100 miles - but much closer! And then I thought of my friends at <a data-mce-href="http://www.chabertonwinery.com/" href="http://www.chabertonwinery.com/" target="_blank" title="Domaine de Chaberton">Domaine de Chaberton</a> winery in Langley (now Chaberton Estate) and realized that they were the perfect fit for a #Local Christmas Dinner (Irish-style).</div>
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This is a simple meal that I would be proud to share with any chef-colleague or picky relative; the ingredients speak for themselves. </div>
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<i>Baron of Beef (medium-rare) and natural b</i><em>eef jus</em></h4>
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<em>creamed leeks with Boursin cheese</em></h4>
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<em>steamed carrot "jewels", baby red potato and organic Swiss Chard</em></h4>
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<em>oven roast parsnip and baby turban squash</em></h4>
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<em>"petite salade" of roast beet, hothouse cherry tomato and organic peashoots</em></h4>
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To me the key to this, and indeed any, meal is utilizing different cooking techniques to create differing flavors, colors, textures and aromas. Never forget that we eat with our eyes before we ever taste~! If the plate doesn't look amazing then we're bound to pre-determine that it "just-isn't-up-to-snuff". Here are my tricks to making these stunning local components shine:</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7076.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7076.jpg" style="-webkit-user-drag: none;"><img alt="IMG_7076" class="wp-image-1599 size-medium" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7076-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7076-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">try searing the beef first, then adding veggies to the roasting pan</dd></dl>
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<strong>1.</strong> Baron of beef is packed with tons of flavor but <strong>is a very lean cut! </strong>This means that over-cooking, even just a bit, will give you a dry roast. Go back to the basics: let your roast come up to room temperature before cooking, sear it well and then roast it "low-and-slow" which, for me, means about 290F until the internal temperature reaches 140F. Remember: when in doubt, cook your roast for less than you think it needs and rest it for longer! This roast was about 3-4 pounds and was 90 minutes cooking time, 30 minutes resting.</div>
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<strong> 2.</strong> When I make my creamed leeks I wilt them at least 30 minutes in chicken stock - they continue to soak up that rich, buttery flavor and only then do I add the cream and turn the burner down to it's lowest setting. Boursin is added just moments before serving to prevent scorching.</div>
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<strong> 3. </strong>When steaming veggies, remember that you can always put them back in for a few more minutes - but you can't "<em>un</em>-steam them". Check, check and re-check if you need to! And when I'm cooking for a large group I always cook in batches and put the cooked ones in a large ceramic bowl close to the stove wrapped in cling-film. Never overload your steamer or you'll end up with uneven cooking.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7073.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7073.jpg" style="-webkit-user-drag: none;"><img alt="the baby-turban squash" class="size-medium wp-image-1598" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7073-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7073-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the baby-turban squash</dd></dl>
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<strong>4. </strong>Ever have woody parsnips in the winter? Try cutting the core out of them! The outsides can be lovely creamy goodness even if the center isn't. And baby turban squash is a great conversation piece... my wife couldn't believe it was more than decoration ;)</div>
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<strong> 5. </strong>Even in the middle of winter the local hothouses are growing delicious vegetables and fruit. This salad looks far more beautiful than I would have imagined considering it took less than 5 minutes to prep! And the diversity of flavors makes this a winner with the kids as much as the adults.</div>
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And, to me, no celebration is complete without a glass or three of wine. The dedicated team at Chaberton Estates has been putting their hearts and souls into crafting elegance from BC fruit and the results are nothing less than spectacular. Remember it was just this spring that Chaberton won first place in the #<a data-mce-href="http://thechefandthegrape.com/wordpress/right-banks-world-comparing-st-emilion/" href="http://thechefandthegrape.com/wordpress/right-banks-world-comparing-st-emilion/" target="_blank" title="WTCRightBank">WTCRightBank</a> (Wine Tasting Circle: Right Banks of the World tasting) with 92+points for their AC50 beating some absolute premier wineries. </div>
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And so I was proud to serve this <a data-mce-href="http://www.chabertonwinery.com/2012_reserve_siegerrebe.php" href="http://www.chabertonwinery.com/2012_reserve_siegerrebe.php" target="_blank" title="Siegerrebe"><em>Siegerrebe </em></a>which I knew would be brilliant with the creamed leeks and steamed veggies and the <em><a data-mce-href="http://www.chabertonwinery.com/2009_reserve_cabernet_sauvignon.php" href="http://www.chabertonwinery.com/2009_reserve_cabernet_sauvignon.php" target="_blank" title="CabSauv">CabSauv</a> (Cabernet Sauvignon)</em> which is the natural pairing for beef. If you aren't familiar with <em>Siegerrebe </em>then you're in good company because I didn't know very much about the varietal either. It turns out to be fairly obscure and only has about 100 HA planted in all of Germany which is where it's from. Certainly the New World producers have crafted surprising greatness from a grape that most seasoned journalists are dismissive of. I'll let my notes speak for themselves on what I consider to be one of the best value aromatic white wines I had in 2014.</div>
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As for the <em>CabSauv</em>, there's not much I can say that hasn't been said before except for this: BC does <strong>not </strong>grow <em>CabSauv </em>well, with a few exceptions. In an area larger than France we grow less of this bold grape than some of the smallest regions in the world. But! But in those tiny pockets of the Okanagan and Similkameen Valleys, <strong>when </strong>the conditions are right <strong>and </strong>winemakers are using the utmost skill: something special can happen. This is a beautiful example of <em>CabSauv </em>and a great representation of that "<em>something special</em>".</div>
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2013 Reserve <em>Siegerrebe </em></h2>
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Fraser Valley VQA</h4>
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$17.95 CAD, 89 points Stunning Value</h3>
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... the best part of this wine is the worst part of this wine: it's highly addictive nature! I am <strong>not </strong>a lover of sugary, ripe-fruit wines; I prefer the austere or the masculine: Big, Bold Bordeaux is my "<em>thang</em>" as it were. So, when I opened this bottle, I had thought that I was opening it for my wife. Well she's in bed and I'm pouring the last of it into my empty glass as I write because it's just that darned good. Ripe exotic aromas of jasmine and apple-pears, grilled pineapple and lychee, mango and guava... a veritable Fijian fruit salad of exuberance. Pair that with exquisitely crafted full lemon-drop-candy acid and a concentration of flavors that far outweigh the negligible price and you have #StunningValue and then some. This was gorgeous with the creamed leeks (expected) but the real treat was how well it paired with roast beets: a new favorite for me!</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7088.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7088.jpg" style="-webkit-user-drag: none;"><img alt="Chaberton Estates Reserve CabSauv: great value" class="size-medium wp-image-1603" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7088-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7088-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Chaberton Estates Reserve CabSauv: great value</dd></dl>
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2011 Reserve <em>Cabernet Sauvignon</em></h2>
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Okanagan Valley DVA</h4>
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$23.75 CAD, 89 points Great Value</h3>
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... I actually don't have to look that far to find a $20-something <em>Cab-Sauv </em>(blend) that's been aged for 3 years before release; examples abound from Spain, Portugal, Chile... anywhere one might find viticulture <em>en-masse</em> for the past few centuries. But from British Columbia?! Ok - a beast of a different nature, I grant you. I had no idea the price when I made my notes: observing the rich aromas of bramble-berries (blackberries/blueberry/Saskatoon/black currant), musk and cedar... the perky medium+acid which showcases a professional medium+chewy tannin structure and very good concentration. No, I just made my notes and made the mental note that it reminded me quite a bit of a <em>Cru Bourgeois </em><em>Haut-Medoc, Bordeaux</em>. That's a compliment by-the-way :). Well if you want Bordeaux, buy Bordeaux, but if you want #GreatValue - look no further... one would be hard-pressed to find this quality from that (or any) region for a similar price.</div>
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<strong>*****</strong></h3>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7078.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7078.jpg" style="-webkit-user-drag: none;"><img alt="dinner for the 9-month old" class="size-medium wp-image-1600" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7078-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7078-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">dinner for the 9-month old</dd></dl>
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And so the lesson for me this December is that creating my own Christmas isn't nearly as daunting as I had thought it would be; I put the appropriate music on, we decorated the house with lights and tinsel and I took fresh, local, seasonal ingredients and treated them with the respect they deserve. We sat 'round the table, just the four of us, and gave thanks for the richness in our lives and savored not only the meal, but the precious time we have together.</div>
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And so from my family - to yours - we wish the very best of the Holiday Season!</div>
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Many thanks to Jenn at Hopcott's for the fine fixings I used to create this lavish feast and to the exemplary team at Chaberton Estates for the sample bottles. As always you can find more recipes, free wine reviews, and my notes on premium distillates and cigars on:</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7091.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7091.jpg" style="-webkit-user-drag: none;"><img alt="dinner for the adults" class="size-medium wp-image-1605" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7091-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_7091-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">dinner for the adults</dd></dl>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-41952133969826643682014-12-01T21:07:00.000-08:002014-12-01T21:07:34.597-08:00Top Wines and Spirits 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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It's Monday 01st December and in less than four weeks I will be celebrating my fourth anniversary in wine journalism. Only four years and yet it seems like so much longer because so much has happened and I have been fortunate enough to work with such gifted and passionate winemakers, cider-masters and distillers.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_6678.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_6678.jpg" style="-webkit-user-drag: none;"><img alt="the inimitable and always congenial John Skinner of Painted Rock showing me the Cab Sauv that haunted me all year" class="size-medium wp-image-1578" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_6678-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_6678-300x200.jpg" height="200" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the inimitable and always congenial John Skinner of Painted Rock showing me the Cab Sauv that haunted me all year</dd></dl>
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It is because of their passion, and the way that this passion has inspired me, that I have decided to create <strong>The Chef and The Grape Top Wines and Spirits: a tribute to quality, value and passion.</strong></div>
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<strong><br /></strong></div>
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My friends, we live in the Golden Age of Wine. Consumers have never in the history of (hu)Mankind had access to such a dizzying array of wines, of such rare calibre of excellence, from such distant corners of the world. And for a pittance! For a fraction of what one might have spent 100 years ago. We are blessed.</div>
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And here am I, perched in my corner of the office, where the vista unfolds at the base of the mountains; swaths of frozen gossamer already sheath the peaks and I can start to sense where the tree-tops, jade bristle-brushes waving in the winter breeze, will soon be sporting new coats of glistening ice-gems. And my mind wanders back through the year: the 2014 <a data-mce-href="http://thechefandthegrape.com/wordpress/2014-vancouver-international-wine-festival-consumer-tasting/" href="http://thechefandthegrape.com/wordpress/2014-vancouver-international-wine-festival-consumer-tasting/" target="_blank" title="Vancouver Wine Festival">Vancouver Wine Festival</a>, California Wine Fest, New Zealand Wine Fair and the amazing excursion from <em>Oltrepo Pavese</em>, Italy to name a few momentous tastings... yes, as I said, I am blessed.</div>
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These wines have been chosen out of about 2000 tasted in 2014 and have been chosen as much for Value as for sheer Excellence. That is to say, don't be surprised to see a $20 wine beat a $100 wine: to my mind, a $100 <strong>should </strong>be getting 92+points and if it doesn't then it's providing poor value. Just as a $20 wine that <strong>does</strong> score 92 points is providing amazing value.</div>
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Full descriptions are provided below:</div>
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TOP WINES AND SPIRITS 2014</h1>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/cristalino-rose-cava-nv.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/cristalino-rose-cava-nv.jpg" style="-webkit-user-drag: none;"><img alt="1st place Sparkling: the STUNNING value of Cristalino" class=" wp-image-1567" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/cristalino-rose-cava-nv-223x300.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/cristalino-rose-cava-nv-223x300.jpg" height="245" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="182" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">1st place Sparkling: the STUNNING value of Cristalino</dd></dl>
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SPARKLING</h2>
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<strong>1.</strong> <a data-mce-href="http://thechefandthegrape.com/wordpress/cristalino-cava-jaume-serra-spain/" href="http://thechefandthegrape.com/wordpress/cristalino-cava-jaume-serra-spain/" target="_blank" title="Cristalino Cava">Cristalino Cava</a>, Rose, Spain... 91+ points, $15+ CAD, $10-$12 USD</div>
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<strong>2.</strong> Summerhill "<a data-mce-href="http://www.summerhill.bc.ca/product/Cipes-Ariel-1998?pageID=DAD6DCAE-D34D-8E26-5C41-3E9D7D02CEA2&sortBy=DisplayOrder&maxRows=10&" href="http://www.summerhill.bc.ca/product/Cipes-Ariel-1998?pageID=DAD6DCAE-D34D-8E26-5C41-3E9D7D02CEA2&sortBy=DisplayOrder&maxRows=10&" target="_blank" title="Ariel">Ariel</a>", Kelowna, BC, Canada... 93 points, $85 CAD</div>
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<strong>3.</strong> <a data-mce-href="http://www.nicolas-feuillatte.com/" href="http://www.nicolas-feuillatte.com/" target="_blank" title="Nicolas Feuillate">Nicolas Feuillatte</a> <em>Blanc-de-Noirs</em>, <em>Champagne</em>, <em>France</em>... 93 points, $100+ CAD</div>
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<em>honorable mention</em>: <em>Marques de Gelida, Gran Reserva Cava "CLAROR" (bio-dynamic), </em>Spain... 92 points</div>
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WHITE</h2>
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<strong>1.</strong> Louis Latour 2010 <em><a data-mce-href="http://www.louislatour.com/en/wines/56/corton-charlemagne-grand-cru" href="http://www.louislatour.com/en/wines/56/corton-charlemagne-grand-cru" target="_blank" title="Corton Charlemagne">Corton Charlemagne</a>, Grand Cru</em>, Burgundy... 94+ points, $120-$160+ USD</div>
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<strong>2.</strong> <a data-mce-href="http://thechefandthegrape.com/wordpress/mayer-vineyards-okanagan-valley-dva/" href="http://thechefandthegrape.com/wordpress/mayer-vineyards-okanagan-valley-dva/" target="_blank" title="Meyer Family Vineyards">Meyer Family Vineyards</a> 2012 McLean Creek micro-cuvee, BC, Canada... 93+ points, $65 CAD</div>
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<strong>3.</strong><em> M. Chapoutier <a data-mce-href="http://www.chapoutier.fr/hermitage,chante-alouette,white,wine,22.html" href="http://www.chapoutier.fr/hermitage,chante-alouette,white,wine,22.html" target="_blank" title="Chante-Alouette">Chante-Alouette</a> Hermitage Blanc, Cotes-du-Rhone, France</em>... 93+ points, $85 USD</div>
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<em>honorable mention</em>: <a data-mce-href="http://thechefandthegrape.com/wordpress/mud-house-wines-new-zealand/" href="http://thechefandthegrape.com/wordpress/mud-house-wines-new-zealand/" target="_blank" title="Mudhouse">Mudhouse</a> single-vineyard <em>Sauvignon Blanc</em>, Marlborough, New Zealand... 92+/93 points</div>
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ROSÉ</h2>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/17909ed3-027b-4d53-952c-acb6f00e54bf.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/17909ed3-027b-4d53-952c-acb6f00e54bf.png" style="-webkit-user-drag: none;"><img alt="1st place Rose: David Akiyoshi's stunning Sangiovese " class=" wp-image-1557" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/17909ed3-027b-4d53-952c-acb6f00e54bf.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/17909ed3-027b-4d53-952c-acb6f00e54bf.png" height="200" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="200" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">1st place Rose: David Akiyoshi's stunning Sangiovese</dd></dl>
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<strong>1.</strong> <a data-mce-href="http://thechefandthegrape.com/wordpress/artistry-behind-nakedwines/" href="http://thechefandthegrape.com/wordpress/artistry-behind-nakedwines/" target="_blank" title="David Akiyoshi">David Akiyoshi</a> 2012 <em>Sangiovese</em> rosé, Lodi, California... 92+ points, $18 USD</div>
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<strong>2.</strong> Haywire 2012 <em><a data-mce-href="http://thechefandthegrape.com/wordpress/haywire-gamay-noir-rose-vs-bs-rose-2/" href="http://thechefandthegrape.com/wordpress/haywire-gamay-noir-rose-vs-bs-rose-2/" target="_blank" title="Gamay Noir">Gamay Noir</a> </em>rosé, BC, Canada... 92 points, $25 CAD</div>
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<strong>3.</strong><em> <a data-mce-href="http://www.cadelge.com/en/our-story" href="http://www.cadelge.com/en/our-story" target="_blank" title="Ca del Ge">Cà del Gè</a> Muscato Frizzante</em>, <em>Oltrepo Pavese, </em>Italy... 92 points, €9</div>
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RED</h2>
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<strong>1.</strong> <a data-mce-href="http://www.blackhillswinery.com/Past-Vintages/Carmenere/2010" href="http://www.blackhillswinery.com/Past-Vintages/Carmenere/2010" target="_blank" title="Black Hills">Black Hills</a> 2010 <em>Carmenere</em>, BC, Canada... 95 points, $50 CAD (300 cases only)</div>
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<strong>2.</strong> Thorn-Clarke "<a data-mce-href="http://www.thornclarkewines.com.au/wine/william-randell-shiraz/" href="http://www.thornclarkewines.com.au/wine/william-randell-shiraz/" target="_blank" title="William Randell">William Randell</a>" Shiraz (Syrah), Barossa Valley, South Australia... 93+/94 points, $70+ CAD</div>
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<strong>3.</strong><em> <a data-mce-href="http://thechefandthegrape.com/wordpress/vistalba-corte-b-c-argentina/" href="http://thechefandthegrape.com/wordpress/vistalba-corte-b-c-argentina/" target="_blank" title="Bodega VistAlba">Bodega VistAlba</a> Corte "A"</em>, Mendoza, Argentina... 93+ points, $65+ CAD</div>
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<em>honorable mention</em>: <a data-mce-href="http://www.paintedrock.ca/Wines/Cabernet-Sauvignon" href="http://www.paintedrock.ca/Wines/Cabernet-Sauvignon" target="_blank" title="Painted Rock">Painted Rock</a> 2011 <em>Cabernet Sauvignon</em>, Skaha Lake, BC, Canada... 91+ points, $40 CAD</div>
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DESSERT</h2>
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<strong>1.</strong><em> Málaga <a data-mce-href="http://www.jorgeordonez.es/index/?lang=en" href="http://www.jorgeordonez.es/index/?lang=en" target="_blank" title="Jorge Ordonez">Jorge Ordóñez</a></em> "Old Vines", Portugal... 94 points, $75+ USD</div>
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<strong>2.</strong> José Maria da Fonseca 20-year <a data-mce-href="http://www.jmf.pt/index.php?id=192" href="http://www.jmf.pt/index.php?id=192" target="_blank" title="Moscatel">Moscatel</a> de Setúbal, the Peninsula of Setúbal, Portugal... 93+ points, $65+ USD</div>
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<strong>3.</strong> <a data-mce-href="http://www.cdasilva.pt/DalvaIdade_GoldenWhite?codIdioma=2&allow=1" href="http://www.cdasilva.pt/DalvaIdade_GoldenWhite?codIdioma=2&allow=1" target="_blank" title="Dalva">Dalva </a>1963 Colheita white-port, Duoro, Portugal... 93 points, $115++ USD</div>
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<em>honorable mention</em>: Hainle Vineyards 2010 <em>Gewürztraminer</em> Icewine, Peachland, BC, Canada... 93 points, $85++ CAD</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/f01dc82a-9d6c-4e10-9ca3-4ac9f229b707.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/f01dc82a-9d6c-4e10-9ca3-4ac9f229b707.png" style="-webkit-user-drag: none;"><img alt="1st place Spirits and perhaps the finest spirit I have ever experienced. #Magical" class=" wp-image-1574" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/f01dc82a-9d6c-4e10-9ca3-4ac9f229b707.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/f01dc82a-9d6c-4e10-9ca3-4ac9f229b707.png" height="166" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="166" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">1st place Spirits and perhaps the finest spirit I have ever experienced. #Magical</dd></dl>
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SPIRITS</h2>
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<strong>1. </strong><a data-mce-href="http://thechefandthegrape.com/wordpress/son-adam-day-born-1968-marcel-trepout-armagnac/" href="http://thechefandthegrape.com/wordpress/son-adam-day-born-1968-marcel-trepout-armagnac/" target="_blank" title="Marcel Trepout">Marcel Trépout</a> 1968 Armagnac, France... 94+ points, $150+ USD</div>
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<strong>2.</strong> <a data-mce-href="http://thechefandthegrape.com/wordpress/pussers-rum-british-virgin-islands-west-indies/" href="http://thechefandthegrape.com/wordpress/pussers-rum-british-virgin-islands-west-indies/" target="_blank" title="Pusser's">Pusser's</a> 15-year, British Virgin Islands, West Indies... 93+ points, $90+ CAD</div>
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<strong>3.</strong> <a data-mce-href="http://www.luksusowavodka.com/" href="http://www.luksusowavodka.com/" target="_blank" title="Luksusowa"><em>Luksusowa</em></a> potato <em>Wódka</em> (Vodka), Poland... 91 points, $25 CAD or less!</div>
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And now the chance to explain <strong>why </strong>I chose what I did...</div>
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SPARKLING</h2>
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... small surprise to regular readers that <em><strong>Cristalino Cava </strong></em>has taken top place - AGAIN: absolutely stunning value for the money, this bubbly has garnered awards around the world and stunned sommeliers/judges everywhere. All you need to remember is that Wine and Spirit Magazine has given this their Value Award 3 years in a row - do I hear 4??</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/summerhill-ariel.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/summerhill-ariel.jpg" style="-webkit-user-drag: none;"><img alt="2nd place Sparkling: the Ariel from Summerhill, BC, Canada" class="size-medium wp-image-1579" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/summerhill-ariel-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/summerhill-ariel-300x200.jpg" height="200" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">2nd place Sparkling: the Ariel from Summerhill, BC, Canada</dd></dl>
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... Summerhill winery's "Ariel" may be the most eloquent, elegant expression of sparkling wine I have ever had. I prefer this to <em>Cristal</em> and <em>Dom Perignon</em>, and consider it more on the level of <em>Veuve Cliquet "La Grande Dame"</em> but about $100 less per bottle! This is for lovers of mature sparkling wine (I just raised my hand) and carries nuanced tones of dried apricot, almonds and nougat, fresh baguette and cold, crisp, clean minerality amongst others.</div>
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... <em>Nicolas Feuillatte</em> may have crafted near-perfection with their 2012 <em>Blanc-de-Noirs</em>... I was overwhelmed by the levels, the concentration, the balance. This is one of the most beautiful expressions of <em>Pinot Noir </em>in <em>Champagne </em>I've had for years and, remember, 2014 Vancouver Wine Festival was themed on Sparkling Wine... I tasted more then a few :)</div>
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... I do love <em>Cava</em>, to be certain. That to one side, this offering from <em>Marques de Gelida </em>moves past the "limitations" of <em>Cava </em>and begins to express flavors and aromas most often only found in offerings from northern France for substantially more money! I was wholeheartedly impressed not only with craftsmanship but with the extreme value as this bubbly runs about $20 USD.</div>
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WHITE</h2>
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... <em>Louis Latour</em> is a legend. This wine explains why: stunning layers, concentration, balance... the words are pitifully weak next to the wine. This is truly one of the most beautiful wines I've had in years and, hard for some to believe, is an Excellent Value at $150 USD. If one could find a Bordeaux red of this calibre, it would fetch $500++USD with ease and even a <em>Champagne </em>of this quality would be $300 USD. No - if you are a wine-lover, forget whether you love red or white. If I was a dinosaur I would be a "Bordeaux-a-saur" and yet even I acquiesce to this wines' greatness. If you do enjoy it, make room in your cellar for <em>Chateau Musar</em> white as well... a must!</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/78c188eb-7963-4c5f-b0bc-42467d9d9f6b.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/78c188eb-7963-4c5f-b0bc-42467d9d9f6b.png" style="-webkit-user-drag: none;"><img alt="Jak Meyer telling me about his Exceptional micro-cuvee Chardonnay " class=" wp-image-1549" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/78c188eb-7963-4c5f-b0bc-42467d9d9f6b.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/78c188eb-7963-4c5f-b0bc-42467d9d9f6b.png" height="182" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="182" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Jak Meyer telling me about his Exceptional micro-cuvee Chardonnay</dd></dl>
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... I never expected to find one of the best values in Burgundy in Canada. Ever. And yet here I am telling you that, after working with <em>Maison Jadot</em> only last year, if you want fantastic value in Burgundian precision, Burgundian elegance, Burgundian intellect focused behind a purely Canadian <em>terroir</em>... pick up <strong>a case</strong> of the MFV <em>micro-cuvee </em>for about the price of 2 bottles of equivalent quality from Burgundy. An easy decision for me! Listen to the interview in the linked article above and, afterwards, you can ask Jak Meyer what Steven Spurrier thought of the wines if you don't believe me...</div>
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... wine has been grown in <em>Hermitage </em>for almost 2000 years. It took winemakers like Michel Chapoutier to turn that into #WorldClass product. This is, perhaps, not a record-setting year for scores from this region - but it is a singularly expressive vintage. This wine speaks with great verve of France, of region and of the varietal: 100% <em>Marsanne </em>in this case. If you see this on a wine-merchant's shelf, purchase it - it is it's own reward.</div>
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... honorable mention went to Mudhouse and their inimitable winemaking duo for crafting the most eloquent expression of <em>Sauvignon Blanc </em>I have ever had. What Nadine Worley and Ben Glover have done is craft something so singular that it stands as an example of what is possible when people Believe. This carries depth and dimension far beyond its modest price-point and belongs to something far more grandiose. Small wonder Ben and Nadine, both, are recognized around the world for setting the highest standards for production and elocution.</div>
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ROSÉ</h2>
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... David Akiyoshi was a name I had never heard before 2014, but a name that I shall now never forget. David is, to me, one of the most skilled winemakers I have (never) met. I've only tasted two of his wines; both were, shall we say, unusual to the marketplace - and yet utterly #WorldClass. This is one of the best <em>Sangiovese </em>I've ever had (for the price especially) and certainly one of the best rosé. If you haven't tried his wines yet then you simply haven't experienced the new taste of California!</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_4858.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_4858.jpg" style="-webkit-user-drag: none;"><img alt="a guest savoring the Vancouver moment with a glass of Ca del Ge muscato frizzante" class="size-medium wp-image-1576" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_4858-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/IMG_4858-300x200.jpg" height="200" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">a guest savoring the Vancouver moment with a glass of Ca del Ge muscato frizzante</dd></dl>
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... Haywire wines have been blazing a trail across British Columbia and Canada. To some (the un-learned) this means little. To those in the know, it means that these fine folks are kicking ass in one of the most progressive and competitive wine-regions on Earth. Smaller production than Algeria, BC is winning top honors around the world... and Haywire is winning awards amongst British Columbians. Will this be to your taste? I haven't the foggiest... but no one could try this and say it was anything less than superbly crafted.</div>
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... The first time I tasted the wines of the <em>Oltrepo Pavese</em> I was stunned into speechlessness (which<br />
<del>rarely</del>, never happens). These "under-dogs" of the Italian winemaking community have been battling not only a growing international marketplace but, also, disdain from their own brethren. It seems as though Italians consider this region to be a "lesser" producer... to which all I can say is that genius is rarely recognized at home! Though I was mightily impressed with many wines, this rosé stood out as something unique and worthy of notice.</div>
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RED</h2>
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... I'll perhaps never know if that sample bottle of <em>Carmenere </em>was really intended for me when my media pack was mixed with that of an older, more learned colleague - but I'll always be grateful for the confusion! For this was the second time I got to try the 2012 <strong>Black Hills </strong><em>Carmenere </em> and I knew - I <strong>knew</strong> - that it wasn't a fluke! This was one of the best red wines I have ever had in my life. And it was from Canada! Well throw out the rule-books and let's approach wine with an open mind because now anything is possible my friends! Graham Pierce (winemaker) and his team are pushing the boundaries of what is possible and they are doing this in a BIG way - expect greatness from subsequent vintages.</div>
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<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">1st place Red and highest scoring wine of 2014: Black Hills Carmenere, BC, Canada</dd></dl>
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... After five generations of winemaking, I could expect competence, and hope for great professionalism - but who could predict that this family from South Australia would scoop award after award after award?! Well, anyone who is familiar with the portfolio could have... these guys are serious about their wine. The Thorne-Clarke "<em>William Randell</em>" takes <em>Syrah/Shiraz </em>to a new level that few wineries in the world can compete with and none can replicate. Ask me what I love most about it? I know that next year they'll put out the same level of product - or better. And the year after. And the year after that. And the year after that...</div>
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... Bordeaux is the standard by which all "Big Boys" measure their red-blends: <em>Cab-Sauv, Merlot </em>and perhaps <em>Cab-Franc</em>... except in Argentina where some bold wineries are including <em>Malbec </em>(one of the original Bordeaux varietals). In this we find <em>Malbec </em>with <em>CabSauv </em>and <em>Bonarda</em>... unexpectedly full of dimension, elegance and concentration this has the capacity to become a Mover-and-Shaker in the world of wine. For now expect to find this for a fraction of its true worth, and enjoy!</div>
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... my bias for BC wines comes not from being a native of British Columbia, because I'm not. My bias comes from the earnest toil that wineries are devoting to these new plantings; the absolute dedication to learning their land and coming to a fuller understanding of what <em>the Land wants to express</em>. None are taking that ideology more to heart than John Skinner and the team at Painted Rock on the bluffs above Skaha Lake in the Okanagan Valley DVA, British Columbia. This is not the best Cab-Sauv I had all year but it was so <em><strong>personal </strong></em>that the memory of that tasting has haunted me for months. Having watched the evolution of this winery's <em>Chardonnay </em>into what I consider <em>Premier Cru </em>level (in only a few years) I have no doubt that the development of this wine will be equally formidable. I advise purchasing sooner rather than later: the Red Icon (Bordeaux style blend) already sells in Singapore for $900/bottle.</div>
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DESSERT</h2>
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... before this tasting I had never had a <em>Málaga </em>before: this spoiled me in the most beautiful way possible. The incredible concentration of flavors and aromas was staggering: warm Christmas spices like warm apple-cinnamon loaf fresh from the oven, grilled pineapple, pear chutney, fresh honeysuckle under a summer sun... and then there was the balance! Impeccable! Ripe sugars played off a near perfect harmony of lemon-balm full acid. For the price, this may be the finest dessert wine I have ever had.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/baaae3ac-7d83-40e2-b5b2-27b80d229a45.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/baaae3ac-7d83-40e2-b5b2-27b80d229a45.png" style="-webkit-user-drag: none;"><img alt="3rd place Dessert: Dalva opened my eyes to an entirely new style of Port wines" class=" wp-image-1563" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/baaae3ac-7d83-40e2-b5b2-27b80d229a45.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/baaae3ac-7d83-40e2-b5b2-27b80d229a45.png" height="180" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="180" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">3rd place Dessert: Dalva opened my eyes to an entirely new style of Port wines</dd></dl>
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... <a data-mce-href="http://www.winesofportugal.info/pagina.php?codNode=116963" href="http://www.winesofportugal.info/pagina.php?codNode=116963" target="_blank" title="Moscatel">Moscatel </a>de Setúbal is, much like any other grape, capable of greatness in the right hands. In the hands of José Maria it has grown beyond greatness and into something transcendent; this is an example to other winemakers of the power that comes with generations working towards a common goal. It is no flattery to say that this wine is on a level of craftsmanship and expression of region that many wineries may never reach: Christmas spices mixing with a hint of <em>Raz-el-Hanout</em>, baked earth, crusty bread fresh from the oven, almonds toasting in a pan... the aromas and flavors are <strong><em>so </em></strong>pure, so concentrated that they must be experienced to be believed.</div>
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... White Port. <em><strong>White </strong></em>Port?! Surely a joke; that's what I thought when I saw a winery owner at a stunning Portuguese wine-tasting with an aged white-port. I had always been taught that white ports were sub-standard; lacking in any true depth of flavor, concentration or finesse. I tasted the wine to be polite and was rewarded with one of the most unexpectedly decadent flavors of the year: rich nougatty-goodness with complimentary tones of slightly burnt honey, orange marmalade and orange blossom tea with the perkiest, most vibrant acid to balance the high levels of sugar. Harmonious. And this was my introduction to Dalva wines; producers of excellence and true pioneers in the crafting of vintage white port.</div>
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... I gave honorable mention to the Hainle vineyards <em>Gewürztraminer </em>icewine, and, small wonder; being the first producers of icewine in North America. This particular cuvée is named "Clare's vintage" in our house for it was purchased in honor of the birth of my daughter and what a spectacular way to celebrate it! Decadently sensual aromas of fresh apricot marmalade cooling in the window, over-ripe peaches dripping their honey-liquer on fingers as we devour them with gusto and an entire garden of summer flowers wafting through the room: yellow roses, daffodils, peonies, asters and dahlias. Brilliantly balanced, this will cellar for decades and reward the faithful.</div>
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SPIRITS</h2>
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... I've met them: the snobs. Those who say that only <em>Cognac </em>is capable of <em><strong>true grace</strong></em>, balance and articulation. To them I quote the immortal John Cleese "<em>phhhlllllllltttttttt</em>" as I stick out my tongue. And then, were I in a graceful mood, I would pour them a dram of this heavenly elixir. The team at <em><strong>Marcel Trepout </strong></em>have been crafting some of the finest distillate in the world, and doing so for a very very long time. Remember that <em>Armagnac </em>was being produced 200 years before <em>Cognac </em>ever got started, and practice makes perfect! Aromas that blend and intertwine so seductively as to make the word “<i>bouquet</i>” utterly inept: salt-water toffee, white truffle shavings, a cacophony of Summer flowers melding into potpourri with fresh peaches/nectarines/pears and hints of wild thyme/bay leaf/sage/lavender growing on the hill... this is an Experience.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/d5ef07d5-c1a3-40d6-8c6c-7ec1d4b7a8ed.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/d5ef07d5-c1a3-40d6-8c6c-7ec1d4b7a8ed.png" style="-webkit-user-drag: none;"><img alt="2nd place Spirits: one of the finest rums on the market today and easily scoring 93+ points." class="size-full wp-image-1568" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/d5ef07d5-c1a3-40d6-8c6c-7ec1d4b7a8ed.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/d5ef07d5-c1a3-40d6-8c6c-7ec1d4b7a8ed.png" height="120" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="120" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">2nd place Spirits: one of the finest rums on the market today and easily scoring 93+ points.</dd></dl>
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... I'm a rum fan, no doubt about it. And, I've been an advocate for the craftsmanship of Pusser's rum; also, no question. But if someone would have told me that Pusser's 15-year would, in my mind, be challenging 18-year and 21-year Caribbean rums of long pedigree I would have been quick to argue: "<em>I've been to Cuba!</em>" I'ld state. "<em>I've had brilliant examples of this work from some of the finest producers in the world!</em>". A select group to which, for me, Pusser's now belongs without hesitation or reserve. For under $100 CAD this has been one of the finest spirits I have ever tasted: a harmony of orange zest, molasses, warm nutmeg and vanilla like a Christmas pudding just pulled from the oven and a big mug of black tea beside it... sublime. And it gives back to the community? Well that's like having your cake and eating it too :) Rhum-cake that is.</div>
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... bartenders everywhere are nodding their heads in agreement with me on my choice for third place; <strong><em>Luksusowa Wódka</em> </strong>is most likely the finest quality spirit of it's class and out-performs competitors much more expensive than it is. My ultimate test for distillates is to taste them straight and at room temperature... a test for which most $20-something vodkas would make me cringe. The <em>Luksusowa</em> is beautiful! Crisp, clean and without any of the "petrol" notes one finds in many spirits under a certain price. I've had the pleasure of creating stunning infusions with it as well as many classic cocktails. I have never found a vodka for anywhere near the price that competes. #StunningValue</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/c4fe80fd-13ed-42e1-9008-d24f83054ef5.png" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/c4fe80fd-13ed-42e1-9008-d24f83054ef5.png" style="-webkit-user-drag: none;"><img alt="the reason why I celebrated that bottle of Marcel Trepout" class=" wp-image-1565" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/c4fe80fd-13ed-42e1-9008-d24f83054ef5.png" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/12/c4fe80fd-13ed-42e1-9008-d24f83054ef5.png" height="176" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="176" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the reason why I celebrated that bottle of Marcel Trepout</dd></dl>
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I sincerely hope that this enlightens you to some of the great treasures out there in the world of wine and spirits in 2014. To the winemakers, distillers, agents and importers I worked with: many thanks again for your time and generosity throughout the year. It has been my great privilege to work with each and every one of you and I look forward to being able to share more of your stories, on an even larger media platform, in the coming year.</div>
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<em>Chef Kristof Gillese</em></h3>
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As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-68764214873806175452014-11-26T23:56:00.001-08:002014-11-30T22:18:46.181-08:00Fort Berens Estate Winery, BC<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.fortberens.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fort Berens Estate Winery</a></strong></h2>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.hellobc.com/lillooet.aspx" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lillooet</a>, British Columbia</strong></h3>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Fort-Berens-logo.gif" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Fort-Berens-logo" class="size-medium wp-image-1528 aligncenter" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Fort-Berens-logo-300x100.gif" height="100" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="300" /></a></div>
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When will I learn? Never, ever, ever judge a wine immediately after opening it! These wines came across my desk only a few days ago and, as I was familiar with them, I opened them immediately and started to make notes. Wrong! Almost all wines (there must be an exception) benefit from some measure of decanting and these wines; these young wines that had just been packed up and shipped hundreds of miles certainly deserved the respect of at least minimal decanting. I didn’t write any notes that first day… just put the cork back in, non-plussed, and went on to other work. In a day or two they <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">all </strong>started opening and they are beautiful!</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Rolf-at-Fort-Berens.png" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Rolf (left) with guests" class="size-medium wp-image-1529" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Rolf-at-Fort-Berens-210x300.png" height="300" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="210" /></a><br />
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Rolf (right) with guests</div>
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But let me first take a moment to share some thoughts on the <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">founders </strong>of this new venture: <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Rolf de Bruin</strong> and his charming wife<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Heleen Pannekoek</strong>. What kind of bravery does it take for a young family to move from Holland to Canada – to make wine? Does this then infer a level of boldness bordering on foolishness when the same family decides to push the known boundaries of wine production for the most northerly growing region in the world?!</div>
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Yes, maybe foolish – even crazy… crazy like a fox <img alt=":)" class="wp-smiley" src="http://thechefandthegrape.com/wordpress/wp-includes/images/smilies/icon_smile.gif" style="background-color: transparent; border: 0px none; margin: 0px !important; max-height: 13px; outline: 0px; padding: 0px; vertical-align: baseline;" /></div>
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Some readers will be familiar with the price of land in the Okanagan Valley, British Columbia, which has reached ludicrously high levels for a region that in the 1980’s only had 30 wineries in it and none of those what one might consider “competitive on a global level”. But in a flash and a generation that has blossomed to over 240 wineries and several of those garnering the highest accolades for: sparkling wines, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em>, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardonnay</em>, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">rosé</em> and bold Bordeaux-styled blends. Oh yes, and a little gem known as Icewine.</div>
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So then this crafty, foxy family moving from Holland sees right past the incredibly competitive Okanagan Valley and hears of a little town to the north-east of the “great Valley” named Lillooet. It seems that a forward-thinking mayor had the notion in the early 2000’s to have the soil and climate of the Lillooet region (Fraser Canyon) tested for suitability for viticulture… she was another smart-cookie and the researchers told her as much: the Fraser Canyon could produce beautiful grapes. But who was going to take a chance on the northern-most region of the northern-most region?</div>
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Savvy business people – that’s who! There are only a few ways to make money: be the first, be the cheapest or be the best. Being cheapest is an impossibility in a region like this (and who wants to fight that battle anyways?). Being the best is a noble endeavor but, with tens of thousands of wineries with pedigrees of winemaking – perhaps not the easiest business plan. So why not be the first?</div>
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And so Rolf; a management consultant with almost two decades of track record bringing others success and Heleen; an equally accomplished banker having worked with medium and small businesses – helping them find the path to their financial goals. These two can see the diamond-in-the-rough. A fitting analogy as who comes into the picture as investors? A venture-capitalist, an investment banker (former mining executive), the Co-Head of BMO Capital Markets’ Metals and Mining practice, the President and CEO of Victoria Gold Corp and the head of National Bank’s Metals and Mining practice (whose family is from Lillooet).</div>
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As I said if this is a diamond-in-the-rough then these are the people who are going to see that, and make it work. And work it has: these wines have earned awards at some of the most competitive competitions in the world: the International Wine and Spirit Competition (London, UK), the Los Angeles International and the National Wine Awards of Canada just to name a few.</div>
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Yet, to me, the greatest joy in tasting these wines isn’t in the pride of choosing something that won awards. I’m not excited when I see them at a wine tasting because somebody (even me) gave them a high recommendation or 90+ points. What gives me a thrill is that these wines, these absolutely juvenile wines (please don’t consider that derogatory) are already starting to express a sense of place that exists nowhere else on earth.</div>
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These are the first, and only, winemakers on this land as of 2014. And what they are creating is worthy of note: consummately professional, eloquent, even poetic in their own way… I invite you to try for yourselves and, please, I look forward to hearing <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">your </strong>thoughts.</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/FortBerens-2012-Chardonnay.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="FortBerens 2012-Chardonnay" class="alignleft size-medium wp-image-1527" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/FortBerens-2012-Chardonnay-200x300.jpg" height="300" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="200" /></a>2013 Estate <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardonnay</em></strong></h2>
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602 cases, $19.99 CAD</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">90 points, Very Good/Excellent Value</strong></h3>
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… unique! I tried my best to compare this to other regions… tried to put this wine into the same box as someone/somewhere else, and fell short. This <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardonnay </em>simply doesn’t taste like <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chardie </em>(as they say in Australia) from anywhere else: the reserved aromas of young pineapple/<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Amalfi-coast</em> lemons could make me think of a cool California region (Central Coast AVA maybe) or Chile, but the palate is led by a fierce chalky minerality… <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chablis </em>right? Or at least <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Petit Chablis</em> for this price. But then there are more flavors that come in; hints of honeydew and ripe canteloupe, grilled pineapple with it’s sugary-goodness burning to the barbeque and apricots soaking in juice. Impressive levels of balance, structure and balance for such a young winery/vines. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FOOD PAIRING:</strong> Oysters. Oysters and more oysters. Don’t like oysters? Anything from the sea is going to love the strength of this salty-mineral palate. <a href="http://www.epicurious.com/recipes/food/views/Coquilles-St-Jacques-109410" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Coquilles-St-Jacques</a> a natural, this recipe comes from a mentor and guru to me (though he’s unaware of the fact): Anthony Bourdain.</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2012 Estate <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em></strong></h2>
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475 cases, $25.99 CAD</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">90 points, Very Good/Excellent Value</strong></h3>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">*MERITS ONE HOUR DECANT OR RUN THROUGH AERATOR*</strong></div>
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… Rich layers of aromas blend ripe raspberry tea with wet sage leaves, tight minerals, dark cocoa and old leather. The palate is precise: utterly focused on bright/lean/full cranberry-raspberry-red currant acid and a medium/fine-yet-grippy tannin structure. The flavors are much the same as the nose, though slightly simpler; most of the focus being on the brightness of fresh young red berries and that keen mineral backbone holding it together. Very good structure, balance and the concentration is excellent. If I had to compare this, I would say it’s much like the great examples of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gamay Noir </em>from places like <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Morgon </em>or <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fleurie</em> in northern <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beaujolais </em>when they gather some age and become so like <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir </em>that many sommeliers can’t tell them apart. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FOOD PAIRING: </strong>the pizza-purists in the audience will shudder when I say <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">duck pizza with sauteed watercress, garlic jam and <a href="http://www.sbrinz.ch/en/" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sbrinz cheese</a>. </em></strong>The watercress will emphasize the herbal tones, the garlic brings out earthiness, the duck is just beautiful – seriously though a bit of fat in the food will make this wine happy. And <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sbrinz</em>?? I prefer this over most of the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Parmegiano</em> family and when you try it you’ll understand why <img alt=":)" class="wp-smiley" src="http://thechefandthegrape.com/wordpress/wp-includes/images/smilies/icon_smile.gif" style="background-color: transparent; border: 0px none; margin: 0px !important; max-height: 13px; outline: 0px; padding: 0px; vertical-align: baseline;" /></div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Cab-Franc-close-up-Fort-Berens.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Cab Franc close up Fort Berens" class="size-medium wp-image-1525 alignright" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Cab-Franc-close-up-Fort-Berens-300x200.jpg" height="200" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>2012 Estate<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Cabernet Franc</em></strong></h2>
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482 cases, $26.99 CAD</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">90+ points, Very Good Value</strong></h3>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">*MERITS 1/2 HOUR DECANT OR RUN THROUGH AERATOR*</strong></div>
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… I was charmed by the “friendliness” of the perky red berry aromas; melding with that Fort Beren’s seasalt-mineral-undertone much like one of my favorite treats: Lindt dark chocolate with seasalt. The palate carries <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">brisk</strong> red currant acid and the same fine yet chewy tannin structure. Very good balance, structure and concentration of flavors which carry those same currant/young raspberry/raspberry tea flavors with a deliciously savoury backdrop. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FOOD PAIRING: </strong>call me crazy but as soon as I tasted this I thought: <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Jerk Turkey!! </em></strong>If you’re not familiar with “<a href="http://kitchenproject.com/history/JerkChicken/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Jerk</a>” then please follow the link and prepare your taste-buds for a whirlwind adventure in spice and flavor! A very good representative for Lillooet winemaking AND Cabernet Franc, this young wine will not develop appreciably and is best enjoyed 2014-2017</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2012 Meritage</strong></h2>
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844 cases, $28.99 CAD</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">72% Merlot, 18% <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cabernet Sauvignon, </em>10% <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cabernet Franc</em></strong></div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">89+ points, Very Good Value</strong></h3>
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…this Bordeaux styled blend finds a unique home in Lillooet; Merlot certainly drives the bulk of the aromas: plush red raspberry jam still warm on the stove with a touch of that Cab-Franc savoury sage/wild thyme. It could almost be <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">St-Emilion</em> except for the fact that very very few wineries there grow any Cab-Sauv, much less blending 18%! And that’s where the subtly creeps in; aromas more (as stated above) of seasalt dark chocolate rather than what many of us are used to from the varietal as a more graphite/pencil-lead smell. The palate is cool climate class: crisp, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">almost</em>-but-not-quite brittle medium+red currant acid drives a medium+chalky/chewy tannin structure. Concentration is quite good and carries much of the nose with it, balance and structure also being good. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FOOD PAIRING:</strong> call it <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beef Stew </em></strong>or <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pot-au-Feu</em>, </strong>it’s still the same: the best quality beef you can afford, braised for long hours in wine and stock with ample amounts of sweet onion and roast garlic… some garden fresh thyme and rosemary thrown in. Steam some brilliantly fresh winter veg: Savoy cabbage, parsnip, turnip, squash, celeriac and serve with crusty bread or scones fresh from the oven with too much butter. #Heaven #ComfortFood</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Fort-Berens-Horse-train.gif" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Fort Berens Horse train" class="wp-image-1526 size-medium" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Fort-Berens-Horse-train-300x74.gif" height="74" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><br />
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Fort Berens Horse train</div>
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Many thanks to Heleen and Rolf for the generous sample bottles: your bravery took root, literally, and has shown us a completely new face to varietals we’ve tasted a thousand times before. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-38402491430115930002014-11-24T21:23:00.000-08:002014-11-24T21:23:49.993-08:00the artistry behind NakedWines<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://us.nakedwines.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="NAKED WINES"><span style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">NAKED WINES</span></a></h2>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Naked-Wines-website.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Naked Wines website" class="alignleft size-full wp-image-1502" height="160" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Naked-Wines-website.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="160" /></a></div>
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When the good people at Naked Wines asked me to endorse their efforts, I responded as honestly as I could:</div>
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“<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Folks: I’ve never heard of most of your winemakers and I’ve never tasted <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">any </strong>of these wines. I can’t endorse what I don’t know. “</em></div>
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So they sent me a half-case of wine. Nice!</div>
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I tried to keep my mind free and rid myself of any preconceptions but the marketplace is flooded with wines that are at best created by “style-gurus” and at worst sugary-chemical-broths masquerading as wine. I dreaded that this would be another “Apothic” story but did my due diligence: I let the wines rest after their long journey, I opened them one at a time and gave them my fullest attention. It turns out – the culture of wine clubs is changing dramatically.</div>
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Meet <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">NAKED WINES: </strong>the wine-lovers newest bestest friend. Forever??</div>
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This is the place where you as a consumer get to move past the hype, the slick-sales-talk, the bullshit. This is the place where artisanal winemakers come to be judged by you – the consumer. If Naked Wines likes their work they will invest your money and bankroll the winemaker’s efforts to create something worthy of notice. You as the financier (you and 49,999 like-minded individuals) reap the whirlwind when you buy these wines at a fraction of their marketplace value and get to feel like a king. The wines do well and the winemaker keeps working his/her craft with feedback from hundreds, thousands of consumers like you on a regular basis.</div>
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Want added perks? How about being able to talk with these winemakers on a regular basis on the Naked Wines website? How about being <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">given </strong>a free bottle of premium wine every month? Catch? Catch you ask? Yes, there is a catch – – – – you have to trust. You have to trust Naked Wines to keep investing your $40 per month into winemakers you’ve never met, who don’t have these wines in the local stores. Your local restaurant will <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">not </strong>have these wines listed and no – no – NO you can’t ask your favorite wine-geek friend to tell you all about them and recommend the best.</div>
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Because your wine-geek friend probably doesn’t know anything about <a href="https://us.nakedwines.com/winemakers/david-akiyoshi.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="David Akiyoshi">David Akiyoshi</a> or <a href="https://us.nakedwines.com/winemakers/camille-benitah.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Camille Benitah">Camille Benitah</a>. That is, unless your friend is also a Naked Wines “Angel”.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Rowan-Ghormley-courtesy-The-Telegraph.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Rowan Ghormley, founder and CEO of Naked Wines, courtesy The Telegraph" class="size-full wp-image-1503" height="177" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Rowan-Ghormley-courtesy-The-Telegraph.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="284" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
Rowan Ghormley, founder and CEO of Naked Wines, courtesy The Telegraph</div>
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And I’m not the one who’s going to tell you to join these fine folks. The truth is, they don’t have room for new members anyways; there’s a waiting list of over 13,000 people who want to join the US club alone. And it’s not for everyone! This is not a wine-Mecca for the masses; the friends who come over and when you ask if they’ld like some Merlot they respond with “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">No thanks, I only drink</em><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">red </strong>wine</em>.”</div>
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This is not to make it sound elitist, because it isn’t, but some consumers/some people are always out there looking for “something cheaper” whilst others are looking for a “better deal”. I don’t care about price I care about value. Show me a great value for $10 or show me a great value for $30 and I’m a happy guy and that’s something I can stand behind: if I had bought the 5 wines listed below, as a Naked Wine “Angel” I would have paid less than $70 USD.</div>
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Shut the front door! AMAZING VALUE! I live in British Columbia, Canada: second highest liquor tax in the world (after Sweden) and <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I couldn’t buy two of these bottles for $70</strong>. If you really enjoy 2-buck-chuck and Apothic then power to you. If you don’t; if you love searching farmers markets for the freshest produce, if you drive down to the fisherman’s wharf for the freshest catch, if you care about quality then you have to try these wines!</div>
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Five wines: four #WorldClass stars and one that, for whatever reason, just didn’t live up to the standard. But I consider that a stunning win. In an industry where I will sometimes taste a hundred wines in a row before giving 92 points… well, you can read for yourselves….</div>
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2013 “Mont Blanc” <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sauvignon Blanc<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/mont-blanc-sav-blanc-by-C-Benitah.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="mont blanc sav blanc by C Benitah" class="alignleft size-full wp-image-1500" height="178" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/mont-blanc-sav-blanc-by-C-Benitah.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="284" /></a></em></h2>
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Lake County, California</h4>
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by <a href="https://us.nakedwines.com/winemakers/camille-benitah.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Camille Benitah">Camille Benitah</a></h4>
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91+ points, EXCELLENT Value</h3>
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… to me this wine is deserving of the moniker “Mont Blanc”: clean, purist mineral tones drive a palate so fresh, so powerful, that it seems to have blown down the side of that impressive Swiss mountainside. Here is a superbly crafted articulation of Lake County <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">and </strong>of the varietal. Truly, one of the best California Sauv-Blancs I’ve ever had; the bouquet has layers of small white flowers and summer gardens in bloom to balance the austerely elegant granite and slate mineral backbone. Enamel-peeling full lemon zest acid somehow seem perfectly balanced yet <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">crave </strong>a New York bagel “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">wit a schmear</em>” or fresh Atlantic lobster drown in clarified butter. These zealous Meyer lemon, white grapefruit and ripe lime flavors collide into something that makes me instinctually remember the best <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ceviche </em>and crave just one – more – bite as I savor what’s left in my glass. Enjoy this now and enjoy this often for, though it could hold for many years, the Stelvin enclosure prevents development in bottle and – brilliant as this is – why wait??</div>
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2013 Akiyoshi Sauvignon Blanc</h2>
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Musque Clone</h4>
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Lodi, California</h4>
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by <a href="https://us.nakedwines.com/winemakers/david-akiyoshi.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="David Akiyoshi">David Akiyoshi</a></h3>
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92 points, STUNNING</h3>
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… even after a few years of sommelier education and penning hundreds of articles, I was stumped when I read “Musque Clone” scrawled with such dominance on David Akiyoshi’s label. What was “Musque” and why was it so damned important? It turns out that “Musque” is perhaps more important (and controversial) then I could have expected: in general it refers to a “musky” quality that can result from genetic variation/development in a grape varietal. What does this mean in real terms? Well <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">gewürztraminer </em>is actually a “Musque clone” of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Traminer </em>which is, for all intents and purposes, a dying varietal. So is <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">gewürztraminer </em>it’s own varietal or is it a “Musque clone”? Who should decide and how should it be labelled? Well in this instance, second generation winemaker David decided that what was in the bottle was Sauv-Blanc first and foremost, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Musque-</em>clone second. I concur! Whilst the perfumed <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet </em>offers a bounty of heady floral tones, warm exotic fruit compote and hints of Arabic spice straight from the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sook</em>, the palate of this wine is pure Sauv-Blanc; unadorned full citrus acid almost <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Grigio-</em>like in intensity but with a balance and concentration of peripheral tones (white tea, young mango, kumquat, green apple) that turns this into a chef’s dream… the 80’s classic dish: “Neptune” comes to mind immediately: picture a filet of fresh white fish (pike for those on the Prairies, Red Snapper for the WestCoast and cod on the East. Pan-sear the fish and top it with crab-meat mixed with scallops and perhaps rough chopped prawns, then a few pieces of young asparagus, then Hollandaise sauce. Now – wait for it – scorch or <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">brulée </em>that sauce with a chef’s torch for just a moment… <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Neptune: </strong>over-the-top richness to play off the exuberance of this consummate wine!</div>
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2013 Akiyoshi <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sangiovese </em>Rosé</h2>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Akiyoshi-sangiovese-rose.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="quite possibly my top rose for 2014" class="size-full wp-image-1498" height="178" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Akiyoshi-sangiovese-rose.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="284" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
quite possibly my top rose for 2014</div>
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Lodi, California</h4>
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by <a href="https://us.nakedwines.com/winemakers/david-akiyoshi.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="David Akiyoshi">David Akiyoshi</a></h4>
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92+ points, STUNNING</h3>
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…if ever a wine was crafted for the express purpose of beating the summer heat, rosé must surely be it: so light, so refreshing, so perfectly suited for the middle of the afternoon with a half loaf of fresh bread, a hunk of good cheese and some artisanal cold cuts. David Akiyoshi’s interpretation certainly satisfies any craving one may have for both greatness in rosé and in Sangiovese. This wine carries the blush of youth and the bloom of young flowers; aromas of roses, cherries, red plums, red currants and early raspberries. The full acids convey a palate that mimics the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet </em>brilliantly; impeccable balance, concentration and structure show the excellence in viticulture as much as the skills of Mr Akiyoshi. Should I wish to use this wine with a meal instead of the laziness of a July afternoon, seafood would be my first choice *(natural) but a close second would be turkey! I usually go with a northern Beaujolais (<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Morgon</em>, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fleurie</em>, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Moulin-a-Vent</em>) for Thanksgiving but a rosé with such structure and elegant power will certainly pair superbly… just don’t forget to baste that turkey with a little butter! #NofatNofun</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2013, Lay of the Lay <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em></strong></h2>
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Marlborough, New Zealand</h4>
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<a href="http://us.nakedwines.com/winemakers/mike-paterson.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Mike Patterson">Mike Patterson</a>, winemaker</h4>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">92 points, EXCELLENT Value</strong></h3>
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… at the risk of sounding melodramatic: THIS. IS. MARLBOROUGH… superbly crafted, this is a <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot</em> that truly speaks about where it comes from just as much, if not more, then it does about who made it. The textured <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet </em>is awash in Carneros-like seasalt and briney green olives, yet carries tones of lush green grass, soft savory herbs like parsley and thyme and a background of granitic minerality. Elegance would best describe the balance and structure; a palate conveying mirror-like qualities from the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet</em>, medium+ young raspberry acids bursting with the exuberance of youth, medium fine tannin craving just a hint more bottle age before they truly start to come into their own. I would call this textbook if textbooks could have examples of such quality. A joy to consume now, this is best enjoyed 2015-2020+ but will not develop appreciably due to Stelvin enclosure *(pity). <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FOOD PAIRING</strong> is most natural when the wine is used at the start of the meal to take advantage of the dynamic acid… <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">pâté</em>, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">rillete</em> and the like will find harmony. Feeling casual? Pair this with a classic Roman panini with a thick lathering of pesto and layer of Italian coldcuts and cheeses… once again the acid will bring balance and as <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir </em>is a light wine, will work perfectly with hints of sunshine and a picnic blanket~!</div>
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2012 Columba <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em></h2>
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El Dorado, California</h4>
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by the <a href="http://us.nakedwines.com/winemakers/jessica-tomei.htm" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Jarvis Tomei family">Jarvis Tomei family</a></h4>
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88 points, Decent</h3>
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… putting to one side that everyone has their own preferences in style and interpretation of any varietal, much less one that has as much diversity as the mighty <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em>/Shiraz; this wine is, at best, table wine. Not poorly made table wine, but table wine still. Though the color is a robustly bruised purple the aromas are simple; bright red berries carrying candied notes much like <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beaujolais Nouveau</em>. The palate mimics the nose to its own demise; bright/cheery medium+ raspberry acids carry freshness though no structure and the tannin is a slightly clunky medium+ as well… very basic flavors of the young red berries with an unfortunate tendency towards overoaking. Please understand that the “harshness” of this critique is only due to it being presented in the same line-up as the previous wines which were, unequivocally, World-Class. Should someone offer this to me at Sainsbury for 3 Euros or Safeway for $7.50 I would consider it a fair transaction.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Naked-Wines-staff-USA.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Naked Wines staff USA" class=" wp-image-1501" height="218" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Naked-Wines-staff-USA-300x133.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="492" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
Naked Wines staff USA</div>
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So how does this work? As an “Angel” you put $40 a month into your Naked Wines “piggy bank” which you can use whenever you want. You can even withdraw it if you so choose. Cool. That’s the same as a few bottles of table wine so no big deal to most folks. You and I know that we’re going to spend that money on wine anyways – it’s just a matter of how we want to spend it.</div>
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I’m thinking of a local winemaker I know; he’s fantastically gifted but just hasn’t been able to crack into the market yet. It’s a struggle for him and, as a father, I understand his woes. He’s a Dad to two great kids – there are bills to pay and those don’t stop just because you’re having a bad day. But he’s an artist as well and won’t compromise on the quality, the finesse, the uniqueness of his wines just to make the wines “easier to <del style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">understand</del> sell”.</div>
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This man, this winemaker, has my unquestioned admiration. If he could work with a company like Naked Wines it would mean the world to him. An automatic audience that connects with what he’s doing and what he wants to do. A chance to quit taking time out of his days for tastings rooms and sales calls and get back to what really matters: being in the vineyard, being in the cellar. Working with the wine.</div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">That </strong></span>is what the Naked Wine “Angels” get to do. They get the opportunity to do something truly valuable with their consumer dollars. And they get wickedly exciting wine as well. Well heck, if that isn’t just what I asked Santa Claus for this Christmas!</div>
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Many thanks to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Naked Wines</strong> for the generous sample bottles: it revealed not only a new business module to me but a hidden layer of winemaking in the world. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-41024409583281710182014-11-23T21:42:00.000-08:002014-11-23T21:42:53.088-08:00Bridlewood Estate Winery, Paso Robles, CA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://www.bridlewoodwinery.com/Our-Wines/Cabernet-Sauvignon.php" href="http://www.bridlewoodwinery.com/Our-Wines/Cabernet-Sauvignon.php" target="_blank" title="BRIDLEWOOD ESTATE WINERY">BRIDLEWOOD ESTATE WINERY</a></h2>
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<a data-mce-href="http://en.wikipedia.org/wiki/Paso_Robles_AVA" href="http://en.wikipedia.org/wiki/Paso_Robles_AVA" target="_blank" title="Paso Robles">Paso Robles</a>, California</h2>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Monterey-in-Nov-2009.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Monterey-in-Nov-2009.jpg" style="-webkit-user-drag: none;"><img alt="the town of Monterey in northern Central Coast AVA" class="size-medium wp-image-1513" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Monterey-in-Nov-2009-223x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Monterey-in-Nov-2009-223x300.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="223" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the town of Monterey in northern Central Coast AVA</dd></dl>
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Santa Barbara in November is a place of magic; where long beaches kiss the ocean under blankets of undulating sheep's-wool-fog and dew hangs heavy on every early morning branch. This was where I took my wife, pre-kids, for a little getaway that included just the right balance of mimosas for breakfast, <em>Chardonnay </em>for lunch and <em>Syrah </em>for dinner. In that stillness before Californians start their hustle and bustle I would sit on the balcony and be lulled by the murmur of pulsing surf only a few hundred feet away.</div>
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That siren's-call has been luring people to the shores of Central Coast AVA (which stretches from Santa Cruz just north of Monterey all the way to Santa Barbara in the south) for centuries. The Spanish missionaries in the 1700's, the Gold Rush in the 1800's and these days it must be called the "Grape Rush" with so many new faces in the wine industry here!</div>
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In few parts of California is this more apparent than <strong>Paso Robles AVA</strong>; having grown from about 5 wineries in 1980 to 20 in the early 1990's to over 200 in 2014. And 2014 was a <strong>big year </strong>for these wineries: having gone through the (slightly) controversial subdividing into 11 sub-AVAs. This was a move that at once gave credence to the thought that Paso Robles carries an incredibly diverse array of soil compositions, slope/aspects, rainfall and flora. Hard to believe that this could be realized in only three decades when Burgundy took centuries to come to the same conclusions about their region. Burgundy: that archetype of classification for wine-regions, is only 3 times larger then Paso Robles AVA and yet has 9 times as many sub-regions (known as AOC in France). Yet remember; we know that wine has been produced in Burgundy for about 2000 years and in Paso Robles for maybe 200. </div>
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Well done Paso Robles! Though many of the successful winemakers here have found more victories with Rhone varietals than Burgundy, in this instance <strong>Cabernet Sauvignon</strong> has found a home. While the Napa fans will (most likely) say that this is too light for their tastes it reminds me of cool, or classic as the <em>Bordelais </em>would say, vintage Bordeaux. And indeed, swirling this in my glass as I write, the term "<em>Cru Bourgeois" </em>springs to mind the moment I smell and sip. </div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Thyra-and-I-in-San-Fran-2009.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Thyra-and-I-in-San-Fran-2009.jpg" style="-webkit-user-drag: none;"><img alt="People are what make the story... " class="wp-image-1515 size-medium" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Thyra-and-I-in-San-Fran-2009-300x223.jpg" height="223" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Thyra-and-I-in-San-Fran-2009-300x223.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">People are what make the story...this is San Francisco in November</dd></dl>
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I wish that this could have been an article to enlighten about the <strong>team</strong> hard at work at Bridlewood but, alas, I cannot. For all of my research I couldn't find any real information about who the winemaker is, who the vineyard manager is or what was the inspiration behind creating this visually stunning winery. A shame <strong>Gallo Family Vineyards</strong>; we consumers are looking for more than just a good bottle of wine for a decent price! This is the "Golden Age" of wine and there are more choices for us than ever before.</div>
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We're looking to be inspired!</div>
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Inspiration comes, in most instances, from people. Tell us the who! Share with us about the hard-working people who are crafting your products. They deserve to have their stories told and we yearn to hear them. For surely the people who crafted this wine, with it's dimensions, it's finesse and generous palate - surely those people have a story to share.</div>
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88+ points, Very Good Value</h3>
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$19 CAD in BC</h4>
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$10-$14 USD in USA</h4>
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... this wine shows impressive skill for it's modest price; generously layered aromas carry rich tones of red and dark berries, warm scrub-brush and impressive dark floral notes such as irises and peonies with a hint of tomato leaf... the palate is ultra-crisp and clean! Certainly not what one would expect from such an incredibly hot growing zone, this wine is full of life and fresh fresh fresh! Perky full- acid carry flavors of young raspberry and cherry and fine/chewy tannin. The only thing missing for the Bordeaux-lovers in the audience would be that graphite-minerality but I imagine these are still young vines and are more then capable of giving more to the wine in successive vintages. <strong>FOOD PAIRING</strong> would be simple for me: play the wine off local cuisine! I love Mexican food in places like San Luis Obispo or Pismo Beach or Santa Ynez... and I'm told by friends that even Mexicans consider it some of the most authentic Mexican food around. I'm partial to a great <em>Carne Asada</em> myself; the heavy char flavors, the smokiness, the grilled <em>jalapeno </em>sets everything perfectly and the bright berry tones in the wine will give this terrific balance. If this isn't close-by, try venison! Wild game always works well with wine that conveys flavors like blueberry and dark cherry which this wine has.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Hwy-1-outside-of-SB-in-Nov-2009.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Hwy-1-outside-of-SB-in-Nov-2009.jpg" style="-webkit-user-drag: none;"><img alt="the coastline by Paso Robles AVA" class="size-medium wp-image-1512" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Hwy-1-outside-of-SB-in-Nov-2009-223x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Hwy-1-outside-of-SB-in-Nov-2009-223x300.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="223" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the coastline by Paso Robles AVA</dd></dl>
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Many thanks to Gallo for the generous sample bottles: I hope that I get to share your story of <strong>Who </strong>as well as What. As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-44780711630085876722014-11-10T15:32:00.001-08:002014-11-10T15:32:20.509-08:00LAKE CHELAN WINE VALLEY HOSTS FALL BARREL TASTING<div dir="ltr" style="text-align: left;" trbidi="on">
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/IMG_0622.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/IMG_0622.jpg" style="-webkit-user-drag: none;"><img alt="sunset on Lake Chelan" class="size-medium wp-image-1480" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/IMG_0622-224x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/IMG_0622-224x300.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="224" /></a></dt>
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Regular readers of mine will know of my admiration for the winemakers in LAKE CHELAN AVA, Washington... here's the scoop on a terrific event happening there at the end of November. There's no denying the quality coming from this, one of the most northerly wine producing regions on Earth. Make some time to visit these budding viticulturists (pun intended) - you'll be glad you did! Read more about my experiences at Lake Chelan at :</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/" href="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/" target="_blank" title="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/">http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/</a></div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/" href="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/" target="_blank" title="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/">http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/</a></div>
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<strong>LAKE CHELAN WINE VALLEY HOSTS FALL BARREL TASTING NOV 28-30<br />Wineries Open Cellar Doors for Behind-the-Scenes Look at Winemaking</strong></h2>
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<br />Lake Chelan Wine Valley will kick off the holiday season with a weekend of tasting future wine releases straight from the barrel from November 28 through 30. Fall Barrel Tasting takes place each year on the weekend after Thanksgiving and offers visitors the rare chance to experience young, unfinished wines before they’re released to the public. Guests will explore the use of different oak treatments and their impact on the taste, color, tannin and texture of the wine. Guests can visit winery cellar rooms for exclusive tastings with local winemakers and purchase upcoming vintages of some of their favorite wines.</div>
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Wines that will be offered to taste throughout the weekend include the following. For a full list and more details, visit <a data-mce-href="http://www.lakechelanwinevalley.com/events/fall-barrel-tasting/fall-barrel-events.html" href="http://www.lakechelanwinevalley.com/events/fall-barrel-tasting/fall-barrel-events.html">www.lakechelanwinevalley.com/events/fall-barrel-tasting/fall-barrel-events.html</a>.</div>
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<li>Atam Winery - Syrah & Barbera</li>
<li>Benson Vineyards - Two new 2013 vintage wines</li>
<li>Cairdeas Winery – 2014 Port-style Petite Sirah</li>
<li>Chelan Estate Winery - 2012 C E Vineyards Reserve Red</li>
<li>Hard Row to Hoe - 2013 Barbera</li>
<li>Lake Chelan Winery - 2013 Malbec, a Chelan AVA wine</li>
<li>Rio Vista wines - Tempranillo</li>
<li>Tildio Winery - 2013 Malbec and Grenache</li>
<li>Tsillan Cellars - 2013 Estate Syrah/Malbec</li>
<li>Tunnel Hill Winery - 2013 Estate Pinot</li>
<li>Wapato Point Cellars - 2012 Merlot</li>
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“Fall Barrel Tasting is such a fun way to taste wines that are so young with our customers and see them light up when something hits them as amazing only a year into the barrel,” said Tsillan Cellars winemaker Shane Collins. “It’s also great to see and chat with people who come every year and reminisce on previous wines and how they now taste in the bottle.”</div>
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Guests that extend their wine tasting visit can enjoy some of the wonderful fall recreation Lake Chelan has to offer, including golf, mountain biking and hiking. Small-town charm abounds in Downtown Chelan and Manson, with shopping and dining options for every taste.</div>
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<strong>About Lake Chelan Wine Valley: </strong>Lake Chelan Wine Valley is a thriving community of 21 wineries that are attracting attention from winemakers, grape growers and wine enthusiasts. The Valley was recognized as an AVA in the Federal Register in April 2009. Located in the heart of Washington’s Cascade Mountains, Lake Chelan is a scenic destination three hours east of Seattle, situated on a pristine 50.5-mile lake. Throughout the year, Lake Chelan visitors tour vineyards, meet the winemakers, taste award-winning wines and dine at many winery restaurants – the perfect wine-lovers destination. Some of the varieties that flourish in the Valley include Syrah, Merlot, Pinot Noir, Pinot Gris and Viognier. Learn more at <a data-mce-href="http://www.lakechelanwinevalley.com/" href="http://www.lakechelanwinevalley.com/">www.lakechelanwinevalley.com</a>.</div>
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<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Lake Chelan: stunning vistas</dd></dl>
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As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-31793542498198064172014-11-09T19:06:00.000-08:002014-11-09T19:06:22.441-08:00BC Uncorked: a gathering of greatness<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://bcuncorked.ca" href="http://bcuncorked.ca/" target="_blank" title="http://bcuncorked.ca"><span data-mce-style="text-decoration: underline;">http://bcuncorked.ca</span></a></h2>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/BC-Uncorked-logo.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/BC-Uncorked-logo.jpg"><img alt="BC Uncorked logo" class="size-medium wp-image-1474 aligncenter" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/BC-Uncorked-logo-300x163.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/BC-Uncorked-logo-300x163.jpg" height="163" style="display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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What compels a man to tear himself away from his family at the end of a long work week? Well in this case the man in question is <strong>John Gerum</strong>; a lover, a most ardent fan, of BC wine and the evening in question is "<em><strong>BC Uncorked: the Art of Food and Wine</strong></em>".</div>
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Ok. That could get me out of the house on a Saturday night as well.</div>
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But John is more then just a devotee to the oenological adventures of BC winemakers; he's their cheerleader as well. For this event is his brainchild and has been gathering groups of grape-lovers to the furthest side of the GVRD (Greater Vancouver Regional District) for going on 6 years now. And it's amazing!</div>
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Under the humble eaves of a high school come to gather some of the finest winemakers in the province and, for those readers unfamiliar with British Columbia viticulture, that's an impressive line-up. It's a funny kind of system that the residents of any particular region seldom truly know the adventurous pioneers working in their very midst and when it comes to wine this is most certainly a truism: BC winemakers are crafting <strong>greatness</strong>.</div>
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<a data-mce-href="http://www.winebc.org/press_room/awards/#cdm2014" href="http://www.winebc.org/press_room/awards/#cdm2014">21st Chardonnay du Monde (Burgundy, France)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#priwc2014" href="http://www.winebc.org/press_room/awards/#priwc2014">29th Pacific Rim International Wine Competition (San Bernardino, California)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#acwc2014" href="http://www.winebc.org/press_room/awards/#acwc2014">34th All-Canadian Wine Championships (Windsor, Ontario)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#nwws2014" href="http://www.winebc.org/press_room/awards/#nwws2014">Northwest Wine Summit (Pomona, California)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#iwc2014" href="http://www.winebc.org/press_room/awards/#iwc2014">31st International Wine Challenge (West Sussex, UK)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#rsiwc2014" href="http://www.winebc.org/press_room/awards/#rsiwc2014">33rd Riverside International Wine Competition (Murrieta, California)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#dwwa2014" href="http://www.winebc.org/press_room/awards/#dwwa2014">Decanter World Wine Awards (London, UK)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#iwsc2014" href="http://www.winebc.org/press_room/awards/#iwsc2014">45th International Wine & Spirit Competition (London, UK)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#laiwc2014" href="http://www.winebc.org/press_room/awards/#laiwc2014">75th Los Angeles International Wine Competition (Los Angeles, California)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#sfiwc2014" href="http://www.winebc.org/press_room/awards/#sfiwc2014">San Francisco International Wine Competition (San Francisco, California)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#mdp2014" href="http://www.winebc.org/press_room/awards/#mdp2014">Mondial des Pinots (Sierre, Switzerland)</a><br />
<a data-mce-href="http://www.winebc.org/press_room/awards/#ITV2014" href="http://www.winebc.org/press_room/awards/#ITV2014">Intervin International Wine Awards</a></div>
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Are some of the prestigious competitions where BC has garnered respect in 2014, to name a few - many thanks to Wine BC! ( <a data-mce-href="http://www.winebc.org/press_room/awards/" href="http://www.winebc.org/press_room/awards/" target="_blank" title="http://www.winebc.org/press_room/awards/">http://www.winebc.org/press_room/awards/</a>)</div>
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And here in the town of Port Moody, nestled against the base of the mountains and sitting squarely in the rain-shadow, these champions come to gather. With a kind of Zen tranquility they set-up their tables; pulling bottles of chilled <em>Chardonnay </em>from thermal-bags and cases of <em>Pinot Noir </em>and Bordeaux-styled blends from their trolleys. The room begins to hum as the crowd tries to appear patient with the rows and rows of bottles being arrayed just beyond reach.</div>
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Then the chefs appear and all sense of patience quickly dissipates; barbequed ribs start glazing over hot coals, fresh truffled popcorn is tossed in caramel and seasalt, tart-shells are patiently filled with infused mousses and fresh fruit... like I said, what could possibly compel someone to leave their kids on a Saturday night?</div>
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But BC Uncorked is about more then just delighting one's senses with world-class wines and fine victuals. Have a listen to my interview with John Gerum and co-conspirator Steve on their decision to craft this "Ode to Art" into something with a deeper resonance:</div>
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<iframe allowfullscreen="" frameborder="0" height="430" scrolling="no" src="//www.cincopa.com/media-platform/iframe.aspx?fid=AsJApFcTZRUM" width="600"></iframe><noscript><span>Interview with BC Uncorked</span><span>7-minute interview with John Gerum and Steve Parsons of BC Uncorked November 2014</span><span>BC Uncorked Interview</span><span>a 7-minute interview with co-coordinators John Gerum and Steve Parsons of the BC Uncorked Nov 2014</span></noscript><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif; font-size: x-small;"><span style="line-height: 19px;"><iframe allowfullscreen="" frameborder="0" height="430" scrolling="no" src="//www.cincopa.com/media-platform/iframe.aspx?fid=AcMAxG8T-w_k" width="600"></iframe><noscript><span>UNCorked BC</span><span>a tasting of BC wines 01 November 2014</span><span>the buzz of the crowd</span><span>a thirsty throng eagerly awaiting admission to BC Uncorked</span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 10:29:58 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>the clink of glasses</span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 10:30:13 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Le Vieux Pin</span><span>one of the top Syrah at the #WTCSyrah!</span></font></p>
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<font color="#333333" face="Georgia, Times New Roman, Bitstream Charter, Times, serif" size="2"><span style="line-height: 19px;">http://thechefandthegrape.com/wordpress/the-winetastingcircle-of-vancouver-bc-syrah-compared/</span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 10:31:33 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>#CabFranc from @FortBerens</span><span>Delightfully pure expression of #CabFranc ;ripe currants/raspberry & sultry mineral </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:34:13 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>The little touches warm the room</span><span>Very proud to be media at tonight's #BCUncorked in #PortMoody benefiting the #RideToSurvive. Drink #wine,feel good :) </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:35:03 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@MissionHillWine reserve #shiraz</span><span>Great to see @MissionHillWine at #BCUncorked;bright/fresh/red berry aromas,well balanced. Solid 89 </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:42:50 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Nagging Doubt #Bordeaux styled blend</span><span>charming bouquet of red berries/graphite/dark floral.Serious 90pt </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:47:36 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@SYLRanchWinery #meritage </span><span>Beautiful #bordeaux styled blend:inviting aromas of roses/currants/blackberry.Ageworthy 90+ </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:51:30 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@PentageWinery</span><span>Lovely #Bordeaux style #wine: Haut-Medoc style purity of young red berries,crisp,clean,focused 91 points and my personal favorite of the evening. Stunning Value</span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 10:56:12 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@DirtyLaundryBC #Syrah</span><span>shy bouquet hiding layers of developing structure.Beautifully constructed 90pt </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:01:01 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>#CabFranc from @FortBerens</span><span>worth repeating: the Fort Berens wine was delightful</span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 11:07:47 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@Kalalawines</span><span>Interesting blend which includes #Zweigelt! Aromas include spiced plum compote/musk. Unique 90+ </span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 11:13:45 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@CastoroWinery</span><span> a #BacoNoir blend; aromas of blueberry/Saskatoon jam, full/chewy tannin </span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 11:17:03 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@ChabertonWinery: a personal favorite</span><span>Serious #GamayNoir; evolving fruit/mineral bouquet, bright/clean/precise. Easy 90 points and a STEAL @$17 </span><span>cameramake</span><span> Canon</span><span>height</span><span> 2592</span><span>orientation</span><span> 1</span><span>camerasoftware</span><span> Microsoft Windows Ph</span><span>originaldate</span><span> 11/1/2014 11:20:21 AM</span><span>width</span><span> 1728</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@ChabertonWinery: a personal favorite</span><span>this #CabSauv carries bold concentration, full/chewy tannin to pair w/BIG food flavours.Completely #Ageworthy </span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 11:24:49 AM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Township7 CabSauv</span><span>slightly candied red fruit aromas,tight/brittle tannin.Needs age?Thoughts please from any who know this winery...</span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:28:58 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@mooncurser "Border Vines" </span><span>always a treat! Small percentage of #Carmenere has added dimension to a world-class red: 91 points</span><span>cameramake</span><span> Canon</span><span>height</span><span> 2592</span><span>orientation</span><span> 6</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:38:58 AM</span><span>width</span><span> 1728</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@bench1775 #CabFranc</span><span> #Merlot blend: light in style yet full of professionalism. Excellent balance! </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:43:34 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@HesterCreek #Syrah #Malbec blend</span><span> charming: #Beaujolais-like aromas, lean yet focused palate. #Pate anyone? </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:52:18 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@Noble_Ridge #meritage</span><span>beautifully developed bouquet, crisp/light/fresh. Tastes like more! </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 11:56:41 AM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Brilliant qualities of peppercorn & green olive,excellent balance. A STEAL @$25 </span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 12:02:13 PM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Bella sparkling rose</span><span>well crafted; small bubbles convey crabapple/cranberry flavours w/precision. 88+ points</span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 16</span><span>originaldate</span><span> 11/1/2014 12:18:33 PM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>Nagging Doubt #chardonnay</span><span>ripe pineapple/vanilla aromas, very hot alcohol. Best served chilled</span><span>cameramake</span><span> Canon</span><span>height</span><span> 1728</span><span>orientation</span><span> 1</span><span>flash</span><span> 9</span><span>originaldate</span><span> 11/1/2014 12:22:33 PM</span><span>width</span><span> 2592</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span><span>@WildGooseWines #PinotBlanc</span><span>Perennial fav of mine: articulate aromas of pear chutney/vanilla custard/tarte-tatin. 90+points</span><span>cameramake</span><span> Canon</span><span>orientation</span><span> 1</span><span>height</span><span> 1728</span><span>width</span><span> 2592</span><span>originaldate</span><span> 11/1/2014 12:27:27 PM</span><span>cameramodel</span><span> Canon EOS REBEL T3i</span></noscript></span></span><br />
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Cancer has touched all our lives. It is virtually inescapable in this age. I've held my wife's hand as we watched friends and colleagues pass from our lives far too early for such bright lights to fade. But, it happened all the same. What an impossible situation. What deep-seated hurt for so many.</div>
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It's so easy to give in to the hurt and to forget Margaret Meads words:</div>
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"Never doubt that a <em>small group</em> of thoughtful, <em>committed</em> citizens can change the world; indeed, it's the only thing that ever has.</blockquote>
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And I looked out on the long gallery filled with hundreds of people sharing, laughing, living a little more brightly. All because these two men decided to make a difference. <strong>Change the world</strong> by sharing a glass of wine and having something good to <em>nosh </em>on? Maybe not the world, maybe just your little corner of it.</div>
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Many thanks to John Gerum of BC Uncorked and Steve Parsons on the Ride2Survive team for inviting me to this inspiring evening of food, wine and (human) spirit!</div>
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As always you can find more recipes, free wine reviews and my notes on premium distillates and cigars on:</div>
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Twitter @<a href="https://twitter.com/astudentofwine">https://twitter.com/astudentofwine</a></div>
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Pinterest @<a href="http://www.pinterest.com/KristofGillese/">http://www.pinterest.com/KristofGillese/</a></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-57582069049963323012014-11-05T22:08:00.000-08:002014-11-05T22:08:10.173-08:00Haywire “Lunar New Year” wines<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.haywirewinery.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Haywire Winery"> http://www.haywirewinery.com/</a></h2>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/haywire-branding.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="haywire branding" class="size-medium wp-image-1457" height="61" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/haywire-branding-300x61.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></div>
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The challenge with many people in the wine business is that they start treating wine as art and forgetting that it is a business. In and of itself there’s nothing wrong with viewing wine as art but when it interferes with a business’ ability to remain fiscally viable then the vision needs to change. This has never been a problem for the wise folks at Haywire who manage to blend art and function in virtually every endeavor they create: Lunar New Year wines being the example today.</div>
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When I first heard that someone was crafting a special release for the Lunar New Year I thought “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Capitalism at its finest; these folks are just chasing the market</em>” which, really, isn’t such a bad thing if it’s done well. China is now poised to be the largest consumer of wine on the planet… who wouldn’t want a piece of that?!</div>
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But as my step-family is Cantonese I cringed inwardly. I had visions of ginger-infused syrupy sadness lacking depth beyond <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beaujolais Nouveau </em>and tasting more of my morning ginseng tea. I couldn’t have been any further from the truth. Here are wines that <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">any </strong>winemaker would be proud to put his/her name to and showcase not only varietal correctness but also speak in sophisticated ways of their <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">terroir. </em>Truly finessed, each of them, I was a bit humbled and started my due diligence in researching just what this could portend: after all, it was only a few years ago that one of the most highly regarded houses of Bordeaux put a Chinese symbol on its bottle.</div>
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It caused a wave of sales that outstripped anything conceived.</div>
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So the savvy craftsmen at Haywire decide to follow, but, in an unexpected way; you see, this is one of their first releases and it’s for the “Year of the Sheep”. This is considered a very unlucky year by many Asians and this is especially true for children’s birth years and business. Creating a new wine is certainly like a kind of “birth” and this is most definitely business, so why do it? It wouldn’t be the first time a winery created a release on only certain years.</div>
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Well as I pondered this I looked at my 8-month old son who was helping me with this article *(all punctuation is his, not mine). Adam is half Italian and half Irish; his Italian family name actually meaning “sheep” in their dialect. It seemed to me, in that moment, that sheep were actually very lucky for some people like me. And I got past the nay-sayers who conjecture doom and gloom at every corner and found the beauty of the “Year of the Sheep”.</div>
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Loyalty. That’s a quality to those born in this lunar year. So is generosity. And kindness. Hard for me to imagine bestowing those traits just because of the month they’re born in, but, I’ve heard crazier explanations for the cosmos before.</div>
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And I went back to the wines I was making notes on: so filled with generosity of flavor, brimming with “loyal” representation of the grape and the land and with very “kind” pricing… and so it seems, to this writer, that 2015 will be one lucky “Year of the Sheep”.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Haywire-2012LunarRed.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Haywire-2012LunarRed" class="alignleft size-medium wp-image-1455" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Haywire-2012LunarRed-107x300.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="107" /></a>2012 “Lunar New Year Red”</h2>
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blend of (mostly) <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gamay Noir</em>, small amount of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em></h4>
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89+ points, Very Good Value</h3>
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$22.90 in BC</h4>
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*DOES NOT REQUIRE DECANTING</h4>
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… to get this quality in <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gamay Noir </em>from <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beaujolais </em>in the south of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Burgundy</em> one would need to invest more then $23 CAD and invest it wisely. This wine carries rich aromas of warm earth, dark cocoa, stewing blackberry/plum/raspberry and the hint of Schezuan peppercorn on the finish (thank-you <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Syrah</em>). The bright, full, fresh palate carries lively medium+ currant acids that titillate the tastebuds and are a brilliant way to start any meal or simply enjoy on their own as the guests are arriving. The medium fine/slightly grippy tannin carry their weight deceptively as they are finessed well beyond the price-point of the wine and deliver a performance more in line with wines twice the cost. This is a wine that at the same time will impress the ardent connoisseur in your midst and be perfect for the friend who “really is more of a beer person” – or so they say. Food pairing options <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">abound</strong> from ginger and lemongrass infused beef/pork to the salty treat of soya crispy skin duck; the bold red and black fruit tones will balance salt and yet the warm earthy/spice/pepper tones will delight in bringing balance to Asian flavors. Meant for consuming now (Stelvin enclosure) this wine can age well for several years but will not develop in bottle. Enjoy 2014-2017</div>
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2013 “Lunar New Year White”<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Haywire-LunarWhite.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Haywire-LunarWhite" class="size-medium wp-image-1456 alignright" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/Haywire-LunarWhite-107x300.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="107" /></a></h2>
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blend of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gewurztraminer</em>, Chardonnay, <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Viognier</em></h4>
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90++points, EXCELLENT VALUE</h3>
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$19.90 in BC</h4>
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*DO NOT SERVE TOO COLD; 12C MINIMUM TO PRESERVE THE AROMATICS</h4>
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… this might be the prettiest wine I tried in 2014! Whilst normally this style isn’t a “go-to-wine” for me, this particular blend is impressive on many levels: aroma, balance, structure and value. The aromas are seductively layered with notes of lychee fruit, pink grapefruit, honey and exotic flowers… it’s an incredibly easy wine to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">want </strong>to drink which brings me to the palate. The balance and structure are absolutely flawless for under $20; bright/fresh/zippy medium+ lemon and grapefruit acid dance in unison. This wine <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">loves </strong>south Asian flavors: Vietnamese, Cambodian, Thai… coconut milk, ginger, lemongrass and galangal all delight in the nuanced levels here. Which brings me to value: STUNNING. Want a blend like this from outside of BC? Firstly I don’t know any region blending these varietals but secondly something <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">similar</em> would start at $25 and work its way up… buy a few extra bottles as this gem will easily last a few years in the cellar/wine-fridge if you can resist <img alt=":)" class="wp-smiley" src="http://thechefandthegrape.com/wordpress/wp-includes/images/smilies/icon_smile.gif" style="background-color: transparent; border: 0px none; margin: 0px !important; max-height: 13px; outline: 0px; padding: 0px; vertical-align: baseline;" /></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/150dollar-CDN-coin-Year-of-the-Sheep.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin-left: 1em; margin-right: 1em; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt=""lucky money" from Canada in the Year-of-the-Sheep" class="size-medium wp-image-1458" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/11/150dollar-CDN-coin-Year-of-the-Sheep-300x300.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></div>
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“lucky money” from Canada in the Year-of-the-Sheep</div>
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Many thanks to Haywire Wines and their PR firm TownHall Brands (<a href="http://townhallbrands.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://townhallbrands.com/"> http://townhallbrands.com/</a> )for taking the time and expense to send these lovely wines to me.</div>
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As always you can find more recipes, free wine reviews and</div>
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my notes on premium distillates and cigars:</div>
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on Twitter @AStudentofWine</div>
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on Facebook @ <a href="http://www.facebook.com/TheChefandTheGrape" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">www.facebook.com/TheChefandTheGrape</a></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-27503793907122982014-09-18T19:44:00.000-07:002014-09-18T19:47:02.325-07:00COLOR: BC wine tasting at Canada Place, Sept 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://www.winebc.org" href="http://www.winebc.org/" target="_blank" title="http://www.winebc.org">http://www.winebc.org</a></h2>
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It's always a good afternoon when I get to meet with friends, and how much better could it be than meeting those self-same friends in the hallowed halls of Canada Place with a banquet hall full of BC wine, artisanal cheese and handcrafted chocolate?</div>
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Simple answer: it doesn't!</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/09/IMG_6684.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/09/IMG_6684.jpg" style="-webkit-user-drag: none;"><img alt="the unfatigueable Michael Bartier" class="size-medium wp-image-1437" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/09/IMG_6684-300x200.jpg" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/09/IMG_6684-300x200.jpg" height="200" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">the unfatigueable Michael Bartier</dd></dl>
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Yesterday I was fortunate enough to sample through the Fall releases from some of the best wineries in our little corner of the winemaking world; ripe <em>Viognier</em>, lip-smacking <em>Sauvignon Blanc</em>, elegant <em>Chardonnay</em>... the list goes on. And through it all I was welcomed with warm smiles (like Michael Bartier's).</div>
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It was too short a time for such a dizzying array and by the end of the afternoon I found myself more then a little chagrined; what had I missed?! There were still tables I hadn't even visited, much less made the time to speak with the viticulture masters ensconced there. But, as fate would have it, there was a terrific experience waiting for me to wrap things up... a quick interview with Jak Mayer from Mayer Family Vineyards (<a data-mce-href="http://www.mfvwines.com/" href="http://www.mfvwines.com/" target="_blank" title="http://www.mfvwines.com/"> http://www.mfvwines.com/</a>)</div>
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Jak has been involved in the BC wine industry for years now, and has brought international recognition with him: the likes of Jancis Robinson, Stephen Spurrier and Decanter Magazine know a bit more about BC's capacity to produce world-class wines because of the work of Jak Mayer and his dedicated team. Obviously, I had questions for this man that three hours of tasting BC wine had only accentuated.</div>
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Stay tuned for that article coming shortly but, since I've let the cat out of the bag, I'll share perhaps one of the most important subjects we touched on. I asked Jak:</div>
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"<em>More developed</em> a<em>ppellations... are they important to the BC wine industry and will we see them in our lifetimes? Currently there are 5 appellations that cover an area larger than France: can we progress to sub-appellations? Mayer Family Vineyards certainly takes care to put the name of the individual vineyards on its labels!</em>"</blockquote>
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JAK MEYER<br />
"<em>Yes, they are important - but not the <strong>most </strong>important thing that we in BC need to focus on. Let's be honest; most wineries here simply don't know enough about their land to even begin a sub-appellation process. People are still trying to figure out what grows best where and that process takes time. Nothing can change that. But what we can do is recognize that with such a (relatively) small growing area and expensive land, bulk wines are not the future of BC. We as a collective need to show the world our quality - not quantity.</em>"</blockquote>
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** British Columbia is larger in square acres then France and Germany together, though it has total area of planted vineyards at approximately 10,000 acres/4,000 HA compared to France at 850,000 HA**</blockquote>
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And in a heartbeat, I understood what had happened for me that afternoon: I had witnessed yet another level of quality being presented by BC winemakers. <em>Sauvignon Blanc </em>on the same level as some of the best work in the Leyda region of Chile, intricately developed <em>Chardonnay </em>to rival California or Burgundy, sparkling <em>Blanc-de-Noirs </em>that dollar-for-dollar are easily equal to the sublimely quaffable products of <em>Champagne</em>.</div>
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If the rest of the wine-world could be characterized as Goliath then BC can start to be seen as David; for this speck on the northernmost tip of the grape-growing map is showcasing time and time again wines that match the efforts of much "mightier" magnates. If you haven't yet tried wine from this region, small wonder; Algeria produces more wine the BC does. But your search may yield great rewards my friends... enjoy the slideshow!</div>
<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif; font-size: x-small;"><span style="line-height: 19px;"><a href="http://www.cinco.ly/~A4IAZ8LMrhkj">http://www.cinco.ly/~A4IAZ8LMrhkj</a></span></span><br />
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Many thanks to the Wine BC and to the innumerable wineries, winemakers and merchants who took the time and expense to put together a brilliant afternoon.</div>
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As always you can find more recipes, free wine reviews and my notes</div>
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on premium distillates and cigars:</div>
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on Twitter @AStudentofWine</div>
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on Facebook @ <a data-mce-href="http://www.facebook.com/TheChefandTheGrape" href="http://www.facebook.com/TheChefandTheGrape">www.facebook.com/TheChefandTheGrape</a></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-74819414830547858082014-09-16T13:26:00.002-07:002014-09-16T13:26:49.339-07:00LAKE CHELAN WINE VALLEY HOSTS ANNUAL CRUSH FESTIVAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>LAKE CHELAN WINE VALLEY HOSTS ANNUAL CRUSH FESTIVAL</strong></h2>
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<strong>OCTOBER 4-5 AND 11-12</strong></h2>
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<strong><em>21 Boutique Wineries Open Cellar Doors</em></strong></h2>
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<strong><em>for Behind-the-Scenes Look at Winemaking</em></strong></h2>
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** Loyal readers know of my deep-set admiration and respect for the hard-working folks tending vines in the<strong> Lake Chelan AVA</strong>. You have no further to look then the article I wrote last summer about my visit there ( <a data-mce-href="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/" href="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/" target="_blank" title="http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/">http://thechefandthegrape.com/wordpress/lake-chelan-ava-washington-state/</a>) . Of course, no visit to Lake Chelan would be complete without the <del>small</del> vital excursion north to Veranda Beach! ( <a data-mce-href="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/" href="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/" target="_blank" title="http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/">http://thechefandthegrape.com/wordpress/veranda-beach-cellars-washington-state/</a>). And so when my friends in Chelan told me about their upcoming "Crush Festival", I knew I had to spread the word to the people I <span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">knew</span> would enjoy a weekend there: You! **</h4>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><strong>PRESS RELEASE</strong></span></div>
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LAKE CHELAN, WA (August 13, 2014) — The Lake Chelan Wine Valley will kick off the month of October with two weekends of wine tasting, grape stomping and fall fun. The annual Crush festival will take place on October 4-5 and October 11-12 and will allow guests to experience harvest and the winemaking process firsthand.</div>
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Throughout both event weekends, local wineries will open up for live concerts, barbecues and more. Visitors can taste wine, meet winemakers and even have the chance to stomp grapes.</div>
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Besides wine tasting, guests can enjoy some of the wonderful recreation Lake Chelan has to offer in the fall, including golf, boating, mountain biking and hiking. Small-town charm abounds in Downtown Chelan and Manson, with shopping and dining options for every taste.</div>
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<strong>About Lake Chelan Wine Valley: </strong>Lake Chelan Wine Valley is a thriving community of 21 wineries that are attracting attention from winemakers, grape growers and wine enthusiasts. The Valley was recognized as an AVA in the Federal Register in April 2009. Located in the heart of Washington’s Cascade Mountains, Lake Chelan is a scenic destination three hours east of Seattle, situated on a pristine 50.5-mile lake. Throughout the year, Lake Chelan visitors tour vineyards, meet the winemakers, taste award-winning wines and dine at many winery restaurants – the perfect wine-lovers destination. Some of the varieties that flourish in the Valley include Syrah, Merlot, Pinot Noir, Pinot Gris and Viognier. Learn more at <a data-mce-href="http://www.lakechelanwinevalley.com/" href="http://www.lakechelanwinevalley.com/">www.lakechelanwinevalley.com</a>.</div>
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As always you can find more recipes, free wine reviews and my notes</div>
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on premium distillates and cigars:</div>
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<span data-mce-style="color: #000000; background-color: transparent;" style="background-color: transparent; color: black;">on Twitter @AStudentofWine</span></div>
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<span data-mce-style="color: #000000; background-color: transparent;" style="background-color: transparent; color: black;">on Facebook @ <a data-mce-href="http://www.facebook.com/TheChefandTheGrape" data-mce-style="color: #015782; background-color: transparent;" href="http://www.facebook.com/TheChefandTheGrape" style="background-color: transparent; color: #015782;"><span data-mce-style="color: #000000; background-color: transparent;" style="background-color: transparent; color: black;">www.facebook.com/TheChefandTheGrape</span></a></span></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-66521584039789671902014-07-10T16:27:00.001-07:002014-07-10T16:27:05.322-07:00the simply sensational Summerhill sparkling blanc-de-noirs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.summerhill.bc.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.summerhill.bc.ca/">http://www.summerhill.bc.ca/</a></h2>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6007.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_6007" class=" wp-image-1397 aligncenter" height="257" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6007-300x200.jpg" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="386" /></a>Champagne</em>: beverage of the ultra-elite, the glittering nectar that deities of real estate and rap music use to wash away their troubles. Most highly regarded region for the production of said effervescent treat.</div>
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For now.</div>
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Winemakers the world over are starting to challenge the “Goliath of Bubbly”: Spain has their dry <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cava</em>, Italy the floral<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Muscato</em> and stonefruit Prosecco and, more recently, the New World has also joined the fray. Meet <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Eric von Krosigk,<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">über</em> winemaker at</strong><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Summerhill Pyramid Winery. </strong>I’ve had the pleasure of knowing Eric for years and call him friend, having sat on panel-discussions with him as well as sharing meals and family time together. Knowing Eric has developed my appreciation for the intricate art that is winemaking and the arduous labor that is vineyard management.</div>
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Eric von Krosigk, winemaker</div>
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It is these two skills, along with a myriad of other tools that a winemaker gathers over years upon decades of dedication, which can result in true understanding of the land. And it is only through this fundamental empathy with their soil, their vines, that winemakers can ever hope to craft truly expressive wines; wines that speak emphatically and passionately about where they come from.</div>
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Or, so I’ve been told by those who know far more then I do.</div>
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And so when<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Ezra Cipes, CEO of Summerhill</strong>(<a href="http://www.summerhill.bc.ca/Story/Biographies/Ezra-Cipes" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.summerhill.bc.ca/Story/Biographies/Ezra-Cipes">http://www.summerhill.bc.ca/Story/Biographies/Ezra-Cipes</a>)<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </strong>, sent me a few of the new releases from the winery, it was with no small amount of zeal that I started digging into the box. Like my 3-year old at Christmas: paper flew, cardboard tore, and the treasure that had been locked within was soon perched on the kitchen counter gleaming in the summer sunlight.</div>
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And, of course, it was the sparkling wine that first caught my eye… This is <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the </strong>sparkling producer that has my attention these days; their recent accomplishments nothing short of tremendous:</div>
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…<span style="background-color: transparent; border: 0px none; color: #111111; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“Sparkling Wine of the Year” 2014 All Canadian Wine Championships</span></div>
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…<span style="background-color: transparent; border: 0px none; color: #111111; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gold Medal, Top 10 Sparkling Wines of competition - 2013 <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Effervescents du Monde</em></span></div>
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…<span style="background-color: transparent; border: 0px none; color: #111111; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gold Medal – 2012 World Wine Awards, Chicago, Illinois</span></div>
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…<span style="background-color: transparent; border: 0px none; color: #111111; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“Best International Bottle Fermented Sparkling Wine” – IWSC, London, England, December 2009</span></div>
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Serious wine-making. And yet not so serious that these fine folks can’t crack a smile more often then not; their love for the land directing the course of business. This is the heartbeat of bio-dynamic viticulture in the Okanagan and, as such, the Cipes family treat their <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">terroir </em>like the living, breathing organism it truly is… fields are doted over, natural ecosystems restored, and bio-diversity has been recovered. To some people this is the most progressive style of farming or viticulture that we know of. Others, myself included, refer to this instead as <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ancestral farming</em> for, coming from a lineage of Irish farmers, this is in fact what my grandparents taught me in their garden and through the stalls of our local Farmer’s Market many decades ago.</div>
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Call it what you want “<i style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the proof is in the pudding</i>” and from the moment I opened this bottle of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Blanc de Noirs </em>I knew I was in for a treat:</div>
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2008 Summerhill <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Blanc de Noirs<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5839.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_5839" class="size-medium wp-image-1390 alignright" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5839-300x200.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></em></h2>
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100% organic <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinot Noir</em>, hand-made</h3>
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92 points, EXCELLENT VALUE</h3>
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$35 approx.</div>
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**DO NOT SERVE TOO COLD! NOT UNDER 12C/55F FOR BEST RESULTS</div>
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… almond/Macadamia nut dusty mineral driven aromas make the mouth water and are followed quickly by notes of baked Golden Delicious apples, ripe Anjou pear and alluring cherry blossoms in springtime. The mousse is world-class; fine pearled bubbles carrying flavors that mimic the fruit of the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">bouquet </em>brilliantly yet driving home that utterly Burgundian sense of precise minerality. Exemplary balance, this is a wine that shines with craftsmanship… truly a food wine, it will find it home as easily with the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Boursin and fresh basil thin-crust pizza</strong></em><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </strong>I made my girls for lunch as it did with the recipe that follows – but was an utter delight to savor on its own, needing nothing more then a great vista as company. Excellent structure and long length on the palate, this threat to French Greatness will age gracefully for years and, based on previous wines from this producer, with stunning results. Enjoy 2014-2020+</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_0677.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="My daughter, age 2, with Ezra's daughter at the winery" class="wp-image-1396 size-medium" height="224" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_0677-300x224.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a><div class="wp-caption-text" style="background-color: transparent; border: 0px none; outline: 0px; padding: 5px; vertical-align: baseline;">
My daughter, age 2, with Ezra’s daughter at the winery. #Inspiration</div>
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This wine inspired me.</div>
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I followed in the footsteps of yesteryear, and went grocery shopping just for dinner that night: no massive Costco shop, no bulk section, no “buy 5 and get the 6th free”. I went looking for what was best right then, for dinner that night. Lucky for me, I have champions of #Fresh #Local #Seasonal at my butcher <a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.hopcottmeats.ca/">http://www.hopcottmeats.ca/</a></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Double-smoked Swiss Farmer’s sausage roast local chicken,</strong></em></h3>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">wild rice and quinoa pilaf, </strong></em><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">BC chèvre finished leeks,</strong></em></h3>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">fireweed honey and seasalt glazed carrots</strong></em></h3>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">THE CHICKEN</span></div>
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this may be the easiest chicken recipe, ever:</div>
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2 pieces double-smoked Swiss Farmer sausage, thinly sliced</div>
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1.5 lbs chicken thighs (bone-in always has more flavor) or about 6-7 pieces</div>
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1 Tbsp dry Italian herbs</div>
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1. saute the sausage in a pan on the stove; medium heat only as you want to draw out the fat or render</div>
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2. pat the chicken dry with paper towel, dust with dry herbs</div>
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3. saute on medium skin side down until the skin turns golden brown</div>
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4. turn over in the pan and place in the oven, 300F for 12 minutes+ or internal temp read 165F</div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">THE LEEKS</span></div>
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rich creamy goodness, this is almost a condiment for the protein!</div>
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2 leeks, julienne (about 3 full cups)</div>
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2 cups milk</div>
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1/2 cup chevre (goat’s cheese; can sub Boursin as well)</div>
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1 Tbsp butter</div>
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*sea salt and freshly ground black pepper to taste</div>
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1. wilt the leeks in the butter on medium or medium low heat; the key is to cook them gently and <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">not </strong>brown them</div>
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2. when the leeks start to soften, add the milk and continue to cook on medium until the milk is almost evaporated (takes about 30-40 minutes)</div>
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3. add the goat’s cheese, stir to smoothness, season to taste</div>
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Simple food really, but rich concentrated flavors: the cheese balances the poultry, the clean carrot balances the richness of the smoked sausage and all the meal needed was the crisp, vibrant sparkling wine to pull everything into focus. This meal was a breeze as well, taking only about 10 minutes to prep and 45 minutes to cook: total time from start to finish was just under an hour.</div>
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Eating well, and drinking well, doesn’t have to be complicated but it does take effort. In this Golden Age of wine, when there are more choices then ever before, it’s difficult even for people who work in the wine industry to keep on top of it all. My suggestion, humbly, is not to choose wines at all:</div>
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Choose wineries you respect.<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5836.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_5836" class="alignleft wp-image-1389" height="217" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5836-300x200.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="326" /></a></div>
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Choose winemakers you admire.</div>
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I don’t love everything that my local butcher does; sometimes I think they over-season the marinated chicken or make the Thai chili jerky too spicy… but I respect them and I know that by supporting them with my purchasing power I am enabling <del style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">a company</del> people I admire. And I’m doing something good because of how they work with the land, the environment, their community. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">And </strong>I love the food!</div>
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Why would choosing wine be any different?</div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Many thanks to Hopcott’s meats </strong>where I purchased the fresh sausage and locally sourced chicken (<a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.hopcottmeats.ca/">http://www.hopcottmeats.ca/</a>) <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">and to Ezra Cipes at Summerhill Pyramid Winery </strong>(<a href="http://www.summerhill.bc.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.summerhill.bc.ca/">http://www.summerhill.bc.ca</a>/</span>)<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> for the generous sample bottles.</span></div>
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As always you can find more recipes, free wine reviews and my notes</div>
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on premium distillates and cigars:</div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">on Twitter @AStudentofWine</span></div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">on Facebook @ <span style="background-color: transparent; border: 0px none; color: black; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.facebook.com/TheChefandTheGrape" style="background-color: transparent; border: 0px none; color: #015782; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">www.facebook.com/TheChefandTheGrape</a></span></span></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-22364066328955920202014-07-08T11:17:00.001-07:002014-07-08T11:17:27.613-07:00Trump Winery 2014 release, Charlottesville, Virginia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://trumpwinery.com/" href="http://trumpwinery.com/" target="_blank" title="http://trumpwinery.com/">http://trumpwinery.com/</a></h2>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/Welcome-trump-winery.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/Welcome-trump-winery.jpg" style="-webkit-user-drag: none;"><img alt="Eric Trump in the vineyards" class=" wp-image-1381" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/Welcome-trump-winery-300x155.jpg" height="186" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/Welcome-trump-winery-300x155.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="360" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Eric Trump in the vineyards</dd></dl>
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Imagine my surprise when Donald Trump's son sends me a half case of wine. No - not the start of a joke, a true story...</div>
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On the other side of the continent there's a 30-something fellow by the name of Eric and he's the new owner of Trump winery in Charlottesville, Virginia (formerly Kluge winery estates). He also happens to be Donald Trump's son and a force to be reckoned with in the real estate market and now the wine industry as recognized by his "Rising Star" award at the Wine Enthusiast 2013 Wine Star Awards ( <a data-mce-href="http://www.wineenthusiast.com/" href="http://www.wineenthusiast.com/" target="_blank" title="http://www.wineenthusiast.com/">http://www.wineenthusiast.com/</a> )</div>
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Eric has a talent for sniffing out great deals; he's grown the Trump interest in golf resorts from 3 to 11 total properties in a decade and is actively working on more deals. It looks like that talent covers finding undervalued wineries as well since the company took over the winery for a fraction of its true value. When socialite Patricia Kluge put the mansion, for instance, on the market in 2009 is was for the jaw-dropping price of $100 million dollars.</div>
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The Trumps picked it up for about $6.5 million.</div>
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Gives the word "trump" a heck of a lot of context, doesn't it?</div>
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But does all of this money acumen translate at all to wine? You know me; I eschew corporate greatness when it comes to wine as I feel, in almost all circumstances, it is the diametric opposite to greatness in the grape. Grapes/wine crave a personal touch. Vines are like any living thing and crave light, food and love... a daunting list for most Big Business.</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6009.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6009.jpg" style="-webkit-user-drag: none;"><img alt="exemplary Trump sparkling blanc-de-blanc" class="size-medium wp-image-1378" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6009-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6009-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">exemplary Trump sparkling blanc-de-blanc</dd></dl>
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And yet now I sit and eat my humble pie for Eric Trump is presiding over billions of dollars of real estate and still manages to provide exactly what his vines require. Take special note of the team he has assembled: <strong>Katell Griaud</strong> who oversees the still wine program with an impressive two, yes two, master's degrees in winemaking from prestigious <em>Universite de Bordeaux</em> and <strong>Jonathan Wheeler </strong>who has been with the estate since 2006 and oversees the stunning sparkling selection. Jonathan has honed his skills throughout Marlborough, Monterey, Sonoma and the Finger Lakes but it is his complete empathy with this site that is perhaps his greatest strength.</div>
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But enough about the Trumps, what about the wines? Truly the sparkling wine was the star for me, and I'm no easy sell. These are not only brilliantly crafted but also incredibly (for the vine age) articulate expressions of their <em>terroir</em>. I am well impressed and the highest praise I can give is that I understand, now, how it is that they beat the formidable Gloria Ferrer in two American blind tastings last year and why Wine Enthusiast bestowed upon them the highest rating ever given to a Virginia still or sparkling wine.</div>
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<strong>Please enjoy the reviews and check the sparkling wine section for my "How-To" recipe on creating a <em>Provençal</em> meal that is simply sinful with the <em>Blanc-de-Blanc </em>or the sparkling rosé!</strong></div>
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2013 Rosé</h2>
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90 points, Excellent Value</h3>
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<strong>blend</strong> of 21% <em>Cabernet Sauvignon</em>, 44% Merlot, 35% <em>Cabernet Franc</em></div>
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<strong>vine age</strong>: 8 years</div>
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<strong>production</strong>: 605 cases</div>
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... keen mineral precision, well-concentrated savory berry and wild scrub-brush tones; this wine is exemplary in its execution. Enough acid to make the lips pucker a smidge with enough ripeness to the fruit to allow the senses to perceive residual sugar, of which there is none. Truly crafted for the heat of summer, this wine is both refreshing and substantial. I cracked it open on a muggy, steamy July evening towards the end of dinner and needed nothing more than good company as the pairing. If I had to pair it with food I would choose <em><strong>Parmegiano-Reggiano risotto with seared venison flank steak and sweet pea</strong></em><strong> emulsion...</strong> a novel pairing for rosé to be certain, yet the acid in the wine will love the creamy texture rice, the bright red berry tones is perfect for venison and the peas will bring out the light notes of herb/undergrowth that the young vines are struggling to express.</div>
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2013 <em><strong>Sauvignon</strong><strong> Blanc<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/2013-Trump-Sauv-Blanc-virginia.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/2013-Trump-Sauv-Blanc-virginia.jpg"><img alt="2013 Trump Sauv Blanc virginia" class="size-medium wp-image-1380 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/2013-Trump-Sauv-Blanc-virginia-223x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/2013-Trump-Sauv-Blanc-virginia-223x300.jpg" style="float: right;" width="223" /></a></strong></em></h2>
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89 points, Very Good Value</h3>
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<strong>vine age</strong>: 7 years</div>
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<strong>production</strong>: 950 cases</div>
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... a lean wine, this drinks more like Sancerre then New Zealand: all minerality with hints of lemon zest and the background of little summer flowers. Vine age certainly comes into play here, with the secondary and tertiary aromas/flavors being very juvenile at present but speaking with the promise for greatness. This is a natural for anyone who loves fresh fish: pike or pickerel from the Prairies, shark from either coast, halibut for those with a budget or cod for those without... the fresher the better and just a dab of butter to season. Be wary though: this wine needs to be served chilled; anything above 16C/60F and the acids will present themselves as being unbalanced.</div>
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2013 <em>Chardonnay</em></h2>
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89+ points, Very Good Value</h3>
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<strong>vine age</strong>: 8 years</div>
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<strong>production</strong>: 2350 cases</div>
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... reminding me of <em>Petite Chablis</em>, this is New World crafts(wo)manship to be certain. Brilliantly articulate, it expresses clean minerality, warm straw, ripe lemon zest and subtle savory herb nuances on the nose. On the palate the lean yet balanced acid offers that same expressions and is lacking only in vine age to further the concentration. Absolutely perfect for grilled/roast chicken this made me think of a <em>Provençal </em>dish I made just the other day: <em><strong>Meaux mustard, roasted garlic and fresh dill grilled chicken. Grilled baguette. Salad of bitter greens, grilled sweet peppers, steamed green beans, olives, capers and tomato.</strong></em><strong> </strong>It was a simple meal but the intensity of the flavors was washed clean, and complimented, by the utter freshness and piercing minerality of this lovely <em>Chardonnay</em></div>
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<strong>HOW TO BRING PROVENÇE TO YOUR TABLE:</strong></div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5986.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5986.jpg"><img alt="IMG_5986" class="alignleft size-medium wp-image-1375" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5986-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5986-300x200.jpg" style="float: left;" width="300" /></a>As much as Provençe is a place, to me it is even more importantly a state of mind: <strong>fresh</strong>, <strong>local</strong>, <strong>seasonal</strong>. Lucky for me, living in the Lower Mainland of British Columbia, I have a growing season that almost stretches year round. Here I was in June with a bounty of fresh veggies and as I had a mate in France I decided to bring some of that ideology to my own picnic table.</div>
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Local lettuces, ripe tomatoes, fresh sweet peppers and peppery little radishes... the only thing not local here was the olives. This salad is <em>Niçoise-</em>styled, meaning that to a traditionalist it may not fit all the criteria but contains many of the key ingredients. What I like to do is treat each of those ingredients separately to enhance their natural flavors:</div>
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...steam the new potatoes, toss with great olive oil</div>
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...grill the sweet peppers, just salt and pepper</div>
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...marinate the tomatoes in vinegar and fresh herbs for 10 minutes</div>
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...steam the green beans and drizzle with balsamic reduction</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5988.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5988.jpg"><img alt="IMG_5988" class="size-medium wp-image-1376 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5988-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_5988-300x200.jpg" style="float: right;" width="300" /></a>But one of the true keys is in that Lyonnaise marinade that is brilliant with poultry but also works a charm on pan-seared oysters: roasted garlic, Meaux mustard, olive oil, cracked pepper and fresh herbs *(can be dill, parsley, rosemary, thyme). I let the chicken marinate like that for the entire afternoon then grill it until the skin is "cracklin' crisp" and the internal temperature is 180F which took me about 15-20 minutes for bone-in thighs on my 400F gas barbeque.</div>
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Grilled chicken, fresh baguette, Niçoise salad and a couple of bottles of beautiful wine. What else could one want? But yes - I did have the company of my beautiful family as well, and so, I had it all.</div>
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2009 Sparkling Rosé</h2>
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90+ points, Excellent Value</h3>
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<strong>blend</strong>: 92% <em>Chardonnay, </em>8% <em>Pinot Noir</em></div>
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<strong>vine age</strong>: 8 years</div>
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<strong>production</strong>: 2000 cases</div>
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... 100% estate fruit and it shows; this is an incredibly concentrated and nuanced wine for such a young vineyard. The aromas are rich with tones of red currant, cranberry, raspberry and that ever-present Trump Winery tight/lean/focused minerality. Mouth-watering vivid currant acid is enriched by a creamy, persistent mousse and the synergy of fruit just ripe enough to give the impression of sweetness. Delightfully dry though, this is the perfect foil for prawns, king crab, grilled scallops and most anything from the sea. Consider this your new sushi wine!</div>
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2008 Sparkling <em>Blanc-de-Blanc</em></h2>
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91+ points, Excellent Value</h3>
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<b>vine age</b>: 7 years</div>
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<strong>production</strong>: 8,000 cases</div>
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... Delighted by this consummately professional <em>methode Traditionale </em>sparkling <em>Chardonnay</em>: classic creamy fine mousse, concentrated mineral aromas blending in harmony with straw/nougat/almond and Anjou pear tones. The brisk palate captures concise minerality again yet carries a richness from ripe fruit that brings dry acid to brilliant balance. A gem; exceptional value! I served this with the 2013 <em>Chardonnay </em>for our <em>Provençal </em>themed meal and it truly <strong>over-delivered </strong>on quality!</div>
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2012 Meritage</h2>
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88 points</h3>
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<strong>vine age</strong>: 8 years</div>
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<strong>blend</strong>: 45% <em>Merlot, </em>35% <em>Cabernet Franc, </em>18% <em>Cabernet Sauvignon, </em>2% <em>Petit Verdot</em></div>
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<strong>production</strong>: 2,758 cases</div>
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*DECANT 1 HOUR FOR BEST RESULTS</div>
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... heavily spiced red fruit tones leap from the glass in this ultra-traditional Bordeaux styled blend; cinnamon stewed plums, red currant jelly, raspberry tart... simply massive aromas with a sugary background that is not altogether unpleasant. The medium+ red currant acid presents itself as well integrated and the medium+ fine tannin give credible weight to the wine. To me, the fruit is a tad too ripe and overpowers the gentle secondary aromas/flavors that are emerging: wild herbs, <em>sous-bois </em>or undergrowth are hidden behind those bold fruit tones and more than a hint of alcohol though it is a (relatively) modest 13.8%. Enjoy now, and slightly chilled (not over 18C/70F), as this young wine will not develop appreciably in bottle. For the Bordeaux enthusiasts in the audience this is, to me, more like <em>Haut-Medoc </em>without the pencil shavings/graphite mineral edge. A fine effort from a young vineyard.</div>
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<br /><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6002.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6002.jpg"><img alt="IMG_6002" class=" wp-image-1377 aligncenter" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6002-300x200.jpg" height="340" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/07/IMG_6002-300x200.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="511" /></a></div>
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<span data-mce-style="color: #000000;" style="color: black;"><strong>Many thanks to Hopcott’s meats where I purchased the excellent locally sourced chicken</strong> ( <a data-mce-href="http://www.hopcottmeats.ca/" href="http://www.hopcottmeats.ca/" target="_blank" title="http://www.hopcottmeats.ca/">http://www.hopcottmeats.ca/</a>) <strong>and to Kerry Woolard at Trump Winery </strong>( </span><a data-mce-href="http://trumpwinery.com/" href="http://trumpwinery.com/" target="_blank" title="http://trumpwinery.com/">http://trumpwinery.com/</a>)<span data-mce-style="color: #000000;" style="color: black;"> <strong>for the generous sample bottles</strong>.</span></div>
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As always you can find more recipes, free wine reviews and my notes</div>
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on premium distillates and cigars:</div>
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<span data-mce-style="color: #000000;" style="color: black;">on Twitter @AStudentofWine</span></div>
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<span data-mce-style="color: #000000;" style="color: black;">on Facebook @ <a data-mce-href="http://www.facebook.com/TheChefandTheGrape" data-mce-style="color: #015782; text-decoration: underline;" href="http://www.facebook.com/TheChefandTheGrape" style="color: #015782;"><span data-mce-style="color: #000000;" style="color: black;">www.facebook.com/TheChefandTheGrape</span></a></span></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-83105713473601721532014-06-13T14:26:00.001-07:002014-06-13T14:26:57.136-07:00Grilled Ribeye meets CabSauv<div dir="ltr" style="text-align: left;" trbidi="on">
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The passion at Hopcott’s meats (<a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title=" http://www.hopcottmeats.ca/"> http://www.hopcottmeats.ca/</a> ) is nothing short of inspirational: this is what ribeye steak is supposed to be! And yet I hear time and time again from people that $15 on a steak is “just silly” and spending an extra $1/lb for free range/antibiotic free ground beef is “wasting money”. Well I’m pretty sure that a lot of the reasons we should all be investing in local butchers is not getting out there and so I knew I had to write an article on:</div>
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“<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Why should you spend the money?</strong>“</h2>
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You and I both know that some grocery store in your neighborhood is selling striploin steaks this week: 4 for $12 or something similar. Great deal right? Who doesn’t like getting more for less? But then <span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">there’s the crux</span>: are you really getting more?</div>
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On the one hand you’ve got bargain steaks at your grocer: cheap, probably not trimmed very well but you and I can handle that… probably more gristle/sinew/tendon then we would like as well, but we’re willing to swallow that *(pun intended). But what about the nutritional value? When you consume grass-fed beef, you increase your:</div>
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<li style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; overflow: hidden; padding: 0px 0px 5px; vertical-align: top; width: 713px;">Better Saturated Fat Profile</li>
<li style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; overflow: hidden; padding: 0px 0px 5px; vertical-align: top; width: 713px;">Better Polyunsaturated Fat Profile</li>
<li style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; overflow: hidden; padding: 0px 0px 5px; vertical-align: top; width: 713px;">More Antioxidants</li>
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*(many thanks to <a href="http://www.scienceofnaturalhealth.com/grass-fed-beef-nutrition.html" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.scienceofnaturalhealth.com/grass-fed-beef-nutrition.html">http://www.scienceofnaturalhealth.com/grass-fed-beef-nutrition.html</a>)</div>
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What is your family’s health worth?</div>
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I take a look at the world around me and it doesn’t take a scientist to tell me that fresh beef from my own town is going to be better for me then something frozen for 6 months, then thawed, from Uruguay or Texas. I like the fact that when I walk into Hopcott’s, I can shake hands with the people that raised the cattle that is going on my table. I let my daughter eat beef jerky and pepperoni. Why? Because I know the people that make it, fresh every week. No additives. No preservatives… like when I was a kid growing up on the Prairies.</div>
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And so when people ask me how I can pay $10 or more for a single steak I just shake my head. When was the last time you bought a steak at a restaurant?? You know you aren’t getting any decent steak for $10 anywhere and if you go upscale? Try Las Vegas my friends – $60 and $80 steaks are the norm there. Now go back to Hopcott’s and ask them how much ribeye you get for $80 and start smiling!</div>
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But how do I, a chef with over 25 years’ experience, cook a steak like this? There <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">are some basic rules </strong>that I, and most quality chefs, follow.</div>
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1. let the meat come to room temperature before grilling; this allows the muscle to relax and creates a more tender steak</div>
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2. ensure your grill is HOT; you want to sear the outside of the steak as quickly as possible to keep those lovely juices inside the steak and not on the bottom of your grill. 500C minimum for searing</div>
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3. cook your steak less than you think you need to, then let it rest longer than you think it needs; never forget residual heat in the steak will continue to cook it… I bring mine just to medium-rare, rest for 5 to 10 minutes, then serve and they are usually just a shade under medium</div>
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Now when I was prepping for this article I actually starting second guessing myself and so asked my friend, Mike Lindsay, who is Hopcott’s head butcher his thoughts on the subject. This is a guy who has a profound respect for beef; hard not to when you actually visit the animals as they’re growing up and look them in the eyes. This was the man I needed to show me a new trick or two when it comes to the barbeque. His thoughts on grilling great ribeyes??</div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“A little olive oil, some salt… maybe a pinch of pepper. Maybe.”</em></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5811.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_5811" class="alignleft size-medium wp-image-1359" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5811-300x200.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>Bravo my friend – couldn’t have said it any better myself. Oh sure, you can fancy it up by finishing the steak with a little compound butter *(infused) such as roasted garlic, French thyme or my favorite <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Boursin infused</strong></em><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> butter</strong>… damn, it’s better than <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">hollandaise</em>! But when you’ve got great components, try letting them speak for themselves.</div>
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This dinner we had to celebrate the sunshine had virtually no seasonings at all: the steak is just olive oil/salt/pepper, the beets are <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">au naturel</em>, the potatoes just a hint of butter, the carrots a light <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">fireweed </em>honey glaze and the salad is just lemon and olive oil. All of this is from Hopcott’s, because you know they have a fantastic produce selection now as well, and all from within 30 miles or so of my house. Such concentration of flavors! All that was left for me was to choose the wine and I had a couple of beauties I’ld been saving for just such an occasion: a bottle each of Argentinian and Napa Cab-Sauv. They complement the steak in different ways and are both excellent values in any market.</div>
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Tomero <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cabernet Sauvignon, </em>2012<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5806.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_5806" class="size-medium wp-image-1356 alignright" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5806-300x200.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></h2>
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by Bodega VistAlba (<a href="http://blendsinc.com/tomero" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://blendsinc.com/tomero">http://blendsinc.com/tomero</a>)</h3>
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90+ points, Excellent Value</h3>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">*MERITS 1-HOUR DECANT FOR BEST RESULTS</strong></div>
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… young, this CabSauv is a babe in the woods and will seriously benefit from another 2-3 years in the cellar. That being said, it was a treat that I knew was going to pair brilliantly with grilled ribeye steak. The thing to remember with Argentinian Cabs, personally, is that they are truly designed to go <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">with </strong>food, and this is a perfect example. Ultra-ripe dark currant, black raspberry and dark floral aromas swirl through the glass *(think irises and dark roses). When you take your first sip, razor sharp full acid seems to bite at your lips creating a brilliant frame for full, finely-textured tannin and a symbiotic balance for the richness of slightly fatty grilled meat. This is a classic interpretation of what Bordeaux’s (arguably) greatest varietal can do in the South American land of cowboys, steaks and bold wine. Drink now, or hold for a decade plus, this wine can be enjoyed 2014-2025.</div>
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Louis M Martini <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cabernet Sauvignon, </em>2010<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5802.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="IMG_5802" class="alignleft size-medium wp-image-1354" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5802-300x200.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></h2>
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<a href="http://www.louismartini.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.LouisMartini.com">www.LouisMartini.com</a></h3>
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91 points, Excellent Value</h3>
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… I never expected this; that I would one day be singing the praises of a mega-producer like Martini. But I must give credit where it’s due and these professionals have crafted an incredibly reasonably priced introduction into “What Is Napa”. From the opening bouquet of warm blackberry/currant compote, wild scrub-brush on the hillside, savory herbs and graphite minerality every aspect to the wine quietly declares its craftsmanship. Medium+ dark raspberry acids are far too well balanced for the good of the consumer who, when testing the wine to judge its quality, quickly finds that he or she has <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">savored </em>half the bottle before dinner is even cooked and guests have arrived. Ultra fine tannin feel chalky, full of dimension, and needing to be chewed a little – making the prospect of grilled meat seem a necessity rather then indulgence. Make no mistake about it, this is one of the great values in California Cab today… full of life, feel free to cellar some if you must though it seems a shame as it’s truly come into it’s own. Enjoy 2014-2019+</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5817.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="IMG_5817" class=" wp-image-1361 aligncenter" height="255" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/06/IMG_5817-300x200.jpg" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="383" /></a></div>
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Maybe you’re close enough to Pitt Meadows to stop off at Hopcott’s and say hello. They’re mighty friendly folks and you’ll be glad you did. But if you aren’t then maybe you’ll take a moment and Google “local butchers”… these small businesspeople are in the business of providing the very best quality for you that is possible. Not the cheapest food, the best food. And really, aren’t you and your family worth that?</div>
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<span style="background-color: transparent; border: 0px none; color: black; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Many thanks</strong></span> to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Hopcott’s</strong> meats for the fine victuals, to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Patagonia Imports</strong> (<a href="http://%20www.patagoniaimports.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http:// www.PatagoniaImports.com"> www.PatagoniaImports.com</a> ) for the Tomero and to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">my friend Peter Marshall at Gallo Imports</strong> ( <a href="http://gallo.com/wine/Canada/Canada.html" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://gallo.com/wine/Canada/Canada.html">http://gallo.com/wine/Canada/Canada.html</a> ) for the fine bottle of Martini Cab.</div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-23774266096570034642014-05-25T22:28:00.000-07:002014-05-25T22:28:03.903-07:00Portfolio Review: Mud House, New Zealand<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.mudhouse.co.nz/"><b><span style="font-size: large;">www.MudHouse.co.nz</span></b></a></div>
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When I called <b>Nadine Worley</b>, one half of the winemaking powerhouse from Mud House wines of New Zealand, I knew that I was in for a treat: Nadine has the kind of innate knowledge of her vineyards that only comes from incredible passion blended equally with tremendous work ethos. Nadine's respect for her little patch(es) of Marlborough and Waipara is self-evident in her wines and I was excited to have a few minutes to dig through the many layers of her hard-won knowledge.</div>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: Nadine, thank you so much for taking the time for us today.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: A pleasure.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: Nadine, let me get right down to it: I've had some time to go through the samples you were kind enough to provide... I hope you take this the right way, but I have to tell you how stunned I was at the complexity of your wines! Every time I moved up a notch, no matter the varietal, I was rewarded with a marked increase in complexity, integration, concentration... </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Well there's a reason why some of the finest wines in New Zealand rarely leave New Zealand~! Our locals really have come to love the work that we do and, while exports are incredibly important, some wines are made in such small quantities that some markets that rarely see them. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: - but the range of flavors!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: -thanks Kristof, that's what we're striving for. We at Mud House are really excited about this great range of flavors and aromas that New Zealand terroir wants to express: from lush tropical notes to green peppers to grapefruit. For us it's that trinity of balance, dimension and flavor that we're only just getting to because we're starting to truly know the sites.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: The expression from the sites is brilliant and that brings me to my next question: with this vast diversity in flavors, how does a global brand such as Mud House work with the difference in palate between Europe, Asia, North America...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: -not an easy task, for certain. But what makes it easier for us is that our markets are really telling us what <b>they </b>want; in Australia for example they love the young fruit flavors/more of a Spanish style . Whereas in the North American market we definitely need more concentration in the wines even if only due to the length of time the wines need for travelling, crossing customs, and then finally reaching the consumer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: So lead me through it then; explain it to me like I'm 5 years old: what, to you, are the biggest differences between the Mud House labels when it comes to "Woolshed", "Homeblock" and "The Mound".</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Well when we're talking about "Woolshed" we're talking about such a work in progress; this is truly a case of knowing the individual blocks and what <b>they </b>want to showcase. And that takes time, no way around it. When we get down to brass tacks and are finally tasting the wine from the blocks, we do it blind so that there's no prejudice. And if the acid is high? We showcase it! Because that's the wine that "Woolshed" wants to make that year.</span></div>
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<b style="text-align: justify;"><span style="font-size: large;">2012 Marlborough <i>Sauvignon-Blanc</i></span></b><br />
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<b><span style="font-size: large;">89+ points</span></b><b><span style="font-size: large;">, </span>very good value</b></div>
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<li style="text-align: justify;"><u style="font-weight: bold;">visual</u>: clear; pale straw core to watery rim, silver highlights</li>
<li style="text-align: justify;"><u style="font-weight: bold;">nose</u>: clean; fully intense youthful aromas of cantaloupe and honeydew melons, guava, precise minerality, long green grass in the background</li>
<li style="text-align: justify;"><u style="font-weight: bold;">palate</u>: clean; dry, medium+ grapefruit acid, medium- body, medium+ alcohol (13% ABV), medium+ youthful flavors much in-line with the nose; starting with a refreshing burst of grapefruit and melon, clean lines of minerality and just a hint of exotic fruit in the background. Good balance, good structure and medium- length</li>
<li style="text-align: justify;"><u style="font-weight: bold;">conclusion</u>: a refreshing Summer wine meant to be consumed young. Enjoy 2013-2016 for best results</li>
<li style="text-align: justify;"><u style="font-weight: bold;">FOOD PAIRING</u>: given this wine's precocious nature, I would pair it off food with a bit more fat to it. Consider <b><i>Thai green curry seafood bowl with BC Spot Prawns and wild salmon, steamed local gai-lan and Shiitake mushroom, toasted coconut jasmine rice, pickled mango</i></b></li>
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<b><span style="font-size: large;">2012 "The Woolshed Estate" Marlborough <i>Sauvignon-Blanc</i></span></b><br />
<b><span style="font-size: large;">92+/93 points</span></b><b><span style="font-size: large;">, </span>EXCELLENT VALUE</b><br />
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<li><u style="font-weight: bold;">visual</u>: clear; pale lemon-straw core with watery rim, gold highlights</li>
<li><u style="font-weight: bold;">nose</u>: clean; fully intense and youthful aromas of lush Summer flower-gardens, ripe apricots, strawberry-papaya, guava, warm grass and underneath it all: a very keen minerality smacking of Burgundian-style precision</li>
<li><u style="font-weight: bold;">palate</u>: clean; dry, medium+ to full yellow grapefruit acid, medium- body, medium+ alcohol (13.5% ABV), medium+ intense and youthful flavors that are perfectly in-line with the aromas; the minerality takes center-stage here!<i> </i>Grassy notes play well with stonefruit, grapefruit-dominated citrus. Excellent balance and structure with long length that continues to develop for 20 seconds and longer</li>
<li><u style="font-weight: bold;">conclusion</u>: Stunning example of varietal. Will cellar easily for several years, but, will not develop appreciably... enjoy 2013-2018</li>
<li><u style="font-weight: bold;">FOOD PAIRING</u>: I've said before that <i>Sauv-Blanc</i> does well with seafood, but in this instance the natural grapefruit-dominated palate makes me think of <i style="font-weight: bold;">seasalt barbequed duck with smoked garlic aioli, Swiss-style potato rosti, charred sweet pepper and corn succotash with garden-fresh Italian parsley...</i> </li>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: "Homeblock"</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: That's a vineyard that I feel still needs some vine-age to really develop the phenolics; this is wonderful gravel soil with enough clay to it that <i>Pinot Gris </i>is showing beautifully on it already.</span><br />
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<b><span style="font-size: large;">2012 South Island <i>Pinot Gris</i></span></b><br />
<b><span style="font-size: large;">89 points</span></b><b><span style="font-size: large;">, </span>very good value</b><br />
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<li><u style="font-weight: bold;">visual</u>: clear; ultra pale core with watery rim, silver highlights</li>
<li><u style="font-weight: bold;">nose</u>: clean; medium- youthful aromas of waxy <i>Anjou </i>pear and Golden apple, warm hay and spicy/peppery background</li>
<li><u style="font-weight: bold;">palate</u>: clean; dry, medium+ to full grapefruit acid, medium- body, medium alcohol (well integrated 13.5%), medium concentration of youthful flavors that are in-line with the aromas; a clean line of minerality is enhanced by the orchard-fruit tones and a peppery finish. Very good to excellent balance, very good structure, medium- to short length.</li>
<li><u style="font-weight: bold;">conclusion</u>: an excellent introduction to NZ expression of varietal, enjoy young 2013-2016</li>
<li><u style="font-weight: bold;">FOOD PAIRING</u>: these crisp tones will sing next to fattier birds; consider <i style="font-weight: bold;">crispy-skin duck breast on caramelized onion potato rosti, hazelnut sauteed Brussel sprouts, apricot compote</i>... the hazelnuts will emphasize the freshness in the wine through contrast, the natural sweetness in the apricots bring the spicy palate into greater alignment</li>
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<b><span style="font-size: large;">2012 "The Home Block Vineyard" <i>Pinot Gris</i></span></b><br />
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<b><span style="font-size: large;">(Waipara Valley)</span></b><br />
<b><span style="font-size: large;">92 points</span></b><b><span style="font-size: large;">, </span>EXCELLENT VALUE</b><br />
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<li><u style="font-weight: bold;">visual</u>: clear; pale straw core to watery rim, light silver highlights</li>
<li><u style="font-weight: bold;">nose</u>: clean; medium+ intense youthful aromas starting with a burst of ultra-precise minerality, warm/ripe pear, a myriad of little white and yellow summer flowers and at the end a touch of dried apricot</li>
<li><u style="font-weight: bold;">palate</u>: clean; dry, medium white grapefruit acid, medium body, medium+ alcohol (14% ABV), medium intense and youthful flavors much in-line with the aromas; the palate starts with an ultra-crisp and clean minerality that carries through the strong structure of Southern Hemisphere citrus tones (orange pith, grapefruit, lemon and limes and more limes) finishing with a light touch of Thai chili. Excellent balance and structure, medium length</li>
<li><u style="font-weight: bold;">conclusion</u>: an absolutely professional example of what small-lot production can bring out of southern <i>Pinot Gris</i>; enjoy 2013-2016 and possibly beyond but will not develop further</li>
<li><u style="font-weight: bold;">FOOD PAIRING</u>: if ever there was a natural of south-east Asian salads, this is it~! <i style="font-weight: bold;">Green papaya salad with grilled Spot-prawns and baby octopus, mango emulsion, toasted peanut</i>... the wine has depth and layers! Just beware of pairing with too spicy of food as it may pull that balanced 14% alcohol out of balance</li>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: and "The Mound"</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Well that's the heartache for us; it's just such a hard sell for us still to showcase single vineyard Riesling from New Zealand... when people think about great Riesling, they aren't thinking about us yet.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: A pity... I've enjoyed some top-tier Riesling from around the world and yours is certainly one of them.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Thanks Kristof.</span><br />
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<b><span style="font-size: large;">2012 Waipara Valley <i>Riesling</i></span></b><br />
<b><span style="font-size: large;">88 points, </span>good value</b><br />
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<li><u style="font-weight: bold;">visual</u>: clear; pale straw core, watery rim</li>
<li><u style="font-weight: bold;">nose</u>: clean; medium- intense youthful aromas of smokey minerals and crushed seashells, ripe stonefruit in the background</li>
<li><u style="font-weight: bold;">palate</u>: clean; dry, medium+ to fully intense yellow grapefruit acid, medium- body, medium- alcohol (12.5%), medium+ intense youthful flavors; the yellow grapefruit is like a big deliciously-mouth-watering bomb that goes off! Huge citrus flavors with a small supporting cast of the auxiliary stonefruit/minerality, and the end of the palate is all grapefruit again. Very good to excellent balance, good structure, short length</li>
<li><u style="font-weight: bold;">conclusion</u>: great for the mid-afternoon glass on the patio! Enjoy it whilst it's young 2013-2015</li>
<li><u style="font-weight: bold;">FOOD PAIRING</u>: "<i>panini</i> in the park": <b><i>fresh arugula panini with mustard and rosemary fire-grilled chicken, red pepper pesto and fresh mozzarella (bocconcini)</i></b></li>
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<b><span style="font-size: large;">2012 "The Mound Vineyard" Waipara Valley Riesling</span></b></div>
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<b><span style="font-size: large;">92+/93 points, </span>EXCELLENT VALUE</b><br />
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<li><u><b>visual</b></u><b>: </b>clear; ultra pale silver/straw core, watery rim, silver highlights</li>
<li><u style="font-weight: bold;">nose</u>: clean; medium+ youthful <i>bouquet</i> of smokey minerals, warm hay, mango jam, young pineapple, grapefruit skins</li>
<li><u style="font-weight: bold;">palate</u>: clean; off-dry, fully intense yellow/pink grapefruit acids, medium- body, medium+ alcohol (12% ABV), medium+ concentration of youthful flavors perfectly in-line with the nose; bright citrus and cranberry flavors dance on a palate glued together with a fine mesh of tight minerality... exotic fruit notes create a subtle backdrop. Excellent balance and structure, long length that develops appreciably for 20 seconds and longer</li>
<li><u style="font-weight: bold;">conclusion</u>: as I am a newcomer to New Zealand <i>Riesling</i>, it's only a guess, but I would hazard that this has a long life ahead of it: enjoy 2013-2023 </li>
<li><u style="font-weight: bold;">FOOD PAIRING</u>: so dense with flavors and layers, I would enjoy this much like I would a fine German <i>Riesling... <b>sous-vide pork tenderloin, coriander-coconut marinade, dried apricot-Challah stuffing, sweet potato pave, spicy mango relish, fresh steamed Collard greens</b></i></li>
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: On to a happier topic: tell me about some of the regions outside of New Zealand that are most exciting for you personally right now?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Well in some of our more structured tastings *(industry events) we're getting the opportunity to sample some brilliant work from Chile: really superb expressions of <i>Sauv Blanc, Chardonnay, Syrah, Cab Sauv</i>...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: One of my favorite regions as well! But now what about <b>within</b> New Zealand; what's the place and what's the grape that's really tugging at your heart?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: That's easy: Central Otago <i>Pinot Noir</i>. I've absolutely been blown away by the flavors; the complexity and texture that are being achieved there right now when the vines get a bit of age to them and we the winemakers come to a better understanding of the sites.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: And so if <i>Pinot Noir </i>is the grape that you're most attached to these days, what's the oddest you've seen in New Zealand?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Ha! <i>Gruner-Vetliner </i>is top of the list... </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: -and yet they're growing some brilliant <i>Gruner </i>in Australia as well these days.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: True, small quantities but excellent quality.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: So we're living in the greatest age of wine-making the world has possibly ever seen. So many boundaries broken, so many traditions shattered... New Zealand is renown as the land of <i>Sauv Blanc</i>, and now <i>Pinot Noir </i>- both cool climate grapes. Is it possible that we could see a cool climate Bordeaux style blend coming from these inspired winemakers?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: Definitely. Without a doubt. The area around Hawkes Bay... 5 years ago people would have thought it was madness but, now? Climates are changing, the world is changing, and we're seeing that something like that is possible.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: So much possibility... Nadine, there are going to be a few young winemakers who read this. Any words of wisdom?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: I don't know how much wisdom I have, but: just treat the vines with respect. Soil health/biodiversity... it's really about not putting into the soil what you don't want want to take out, and that doesn't need a certificate, just common sense. That, and while you're out in the world and learning - make sure you keep those good principles you're fortunate enough to see in action.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: And a last question, a bit more personal: If you could have anything right now, anything in the world, what would it be?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: I love what I do, where I do it, and the madly brilliant people I get to work with.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: But?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: One day, it will be me on a little plot of land. I'll have <i>Pinot Noir</i>, a bit of <i>Chardonnay</i>... and it will be decades of getting to an intimate knowledge of my vines until I can name every single one of them.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">KRISTOF: Beautiful vision you have Miss Worley. Thank you so much for sharing your time with us.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> NADINE: My pleasure Kristof. Please come and visit.</span><br />
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<span style="font-family: inherit;">And that was the end of my whirlwind adventure through New Zealand <i>terroir </i>with Mud House and Nadine Worley... I set out with the clear intention of understanding what Mud House was "bringing to the table" with their single-vineyard offerings: more concentration? Better balance? Structure? Really, was it worth the extra $10 or $15 to upgrade? I got more of an education than I was expecting. For in this winery, and in these winemakers, I've found small-town values in the big city. Here is a place where the land isn't just respected, it's the beginning, the middle and the end of the story. Here is a place where winemakers hope that this year they will understand what their vines are trying to say - just a little better then the year before. Nothing is perfect; perfection is a dream of vanity. But... these entry level wines are full of concentration and balance, which makes them anything but entry-level. And the single vineyard wines? As lovingly crafted and articulate about the soil as could be hoped for by any <i>maestro. </i>The wines alone would be reason enough to admire Mud House vineyards, but, I find it is the genuinely humble and talented artisans who work there that have won my respect.</span><br />
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<span style="font-family: inherit;">Many thanks to Mud House wines for the samples and to the </span>irrepressible<span style="font-family: inherit;"> <b>Peter Sheehan </b>for all his work in coordinating and facilitating this article. For further reading on Mud House, I invite you to read my first article on their work: the SWAN <i>Pinot Noir</i> </span><a href="http://astudentofwine.blogspot.ca/2013/07/mud-house-single-vineyard-pint-noir.html">http://astudentofwine.blogspot.ca/2013/07/mud-house-single-vineyard-pint-noir.html</a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">As always, I look forward to your thoughts, comments and questions. Here, or:</span></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-68215601551822158532014-04-19T17:58:00.000-07:002014-04-19T17:58:16.893-07:00vistAlba Corte B and C, Argentina<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">World Malbec Day: 17 April</strong></h1>
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The ribeye steaks at my favorite butcher, Hopcott Premium Meats (<a href="http://www.hopcottmeats.ca/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">http://www.hopcottmeats.ca/</a> ), looked fantastic! The kind of marbling and precise trimming that makes me immediately think of firing up the <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">hibachi</em>, pulling the dried hardwood *(applewood, mesquite, whatever is handy) out of the garage and opening a great bottle of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Malbec</em>.</div>
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And as this week celebrated <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">World Malbec Day</strong>, what could be more fitting then the classic Argentinian pairing of <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Malbec </em>and barbeque? Of course, the Argentinians aren’t the only ones growing it! <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Malbec</em>, or <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cot</em> as it is known in France, has been cultivated for centuries. In fact, it is one of the original varietals for the much-coveted Bordeaux red blend that fetches princely sums of money around the world. These days little of the grape is grown in Bordeaux and one must search rather earnestly to find it there.</div>
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But vineyard managers around the globe are checking their own plots of land to ascertain if the dark purple grape can grow in their backyards: California, Australia, Chile and British Columbia are amongst the candidates toying with it at present, to varying levels of success. But to find great value for money, always a focus for me, I find I continually return to Argentina and, especially, the vineyards of <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">vistAlba</strong> (<a href="http://www.carlospulentawines.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">http://www.carlospulentawines.com/</a> )</div>
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What can I say about <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Carlos Pulenta</strong>, owner of the winery? Now in his late 60’s, this is a man who has devoted his entire life to the crafting of world-class wines. He is achieving that goal with the passion behind vistAlba and their blends: Corte B and Corte C… both achieving international scores beyond their modest prices. I recently had the great pleasure of interviewing <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gustavo Crespo, Managing Director Blends</strong>. I asked Gustavo about his relationship with Carlos and what drew him to vistAlba.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/VistAlba-corte-B-and-C-tallshot.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="VistAlba corte B and C tallshot" class="alignleft size-medium wp-image-1257" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/VistAlba-corte-B-and-C-tallshot-200x300.jpg" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="200" /></a>KRISTOF</div>
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Gustavo, many thanks for making the time to speak with me today. I know you’re a busy man.</div>
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GUSTAVO</div>
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A pleasure.</div>
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KRISTOF</div>
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Firstly Gustavo, I know that you were working in London, had a great career… what drew you to leave England and move literally across the world to work with Carlos?</div>
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GUSTAVO</div>
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Well I was already working with Carlos’ company but in a completely different division, so it was less of a transition for the company then if they had hired outside of the company. But for me, personally, it was the opportunity to work more closely with Carlos himself. Carlos has a huge personality: so driven, so focused, so passionate. I think that he and I connected on that level and there was a mutual respect.</div>
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KRISTOF</div>
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Still: a big change for anyone! London to Argentina.</div>
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GUSTAVO</div>
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Well yes, but it was the very nature of that change, that challenge, which was the excitement for me. If we don’t challenge ourselves…</div>
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KRISTOF</div>
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-Understood. So, new topic: How do you then in this new role of Managing Director try to translate the finesse, concentration and identity of vistAlba wines to over 30 countries?</div>
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GUSTAVO</div>
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That’s easy. I don’t! These are wines with such a connection to the land that they speak for themselves. I just make the introductions.</div>
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KRISTOF</div>
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Ha – I like that way of explaining it.</div>
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GUSTAVO</div>
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And you know, Carlos is really a legend in Argentina, in South America, and throughout the wine world. He comes from a family that is like nobility in wine and each of his brothers has crafted his own place in today’s market. Just having that name behind the label opens many doors.</div>
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KRISTOF</div>
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And so what’s the next step for the winery? I know the winery is run in a very sustainable manner but are there plans to take that further now that organics and bio-dynamics are making an impact?</div>
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GUSTAVO</div>
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-you took the words out of my mouth. We’re already quite advanced in our process for full organic certification throughout the vineyard. These are practices that we’ve been using since day one – now we need to get the documentation.</div>
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KRISTOF</div>
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And this is to get in front of certain consumers or a demographic?</div>
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GUSTAVO</div>
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Actually no; in Europe especially being organic when it comes to wine has very little impact on sales. We are doing this because, since the beginning, <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">our goal has been to create “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the best expression of the land”</em></strong><em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">. </em>Organics are just a fundamental part of that process: don’t put into the soil what you don’t want in the wine, right?</div>
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KRISTOF<br />Right! All of this sounds like, as I like to put it, a return to a more <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ancestral </em>type of viticulture.</div>
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GUSTAVO</div>
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Absolutely. For Carlos, whose passion and vision are our driving force, organics are a return to how his grandfather and great-grandfather farmed the land. It’s about understanding our place in that ecosystem and respecting it. It’s about tradition, and in Argentina tradition runs deep.</div>
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KRISTOF</div>
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Bravo my friend. Thanks so much for making a few minutes for me.</div>
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GUSTAVO</div>
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Always a pleasure Kristof – come and visit soon!</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">THE WINE</strong></h2>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/VistaAlba-corte-B-and-C-wideshot.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="VistaAlba corte B and C wideshot" class="size-medium wp-image-1256 alignright" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/VistaAlba-corte-B-and-C-wideshot-300x200.jpg" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>vistAlba <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Corte B</em></strong></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">51%</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Malbec</em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">, 37%</span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Cabernet Sauvignon</em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">, 12%</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bonarda</em></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">$29.99 CAD *(BC)</span></h1>
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<strong style="background-color: transparent; border: 0px none; font-size: 20px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">90+ points, EXCELLENT VALUE</strong></h1>
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<strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">91 points Wine Enthusiast</strong></h1>
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<strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">*Benefits from 1-hour decant or 1-run through the aerator</strong></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">… no wonder these über-professionals are winning awards around the world! Plush aromas of ripe red berries *(cherries, red currants, young raspberries) are accentuated by deep earth tones, graphite-minerality and a hint of wild herbs growing on the hillside. Energetic acid in the wine</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">craves </strong><span style="color: #5b5756; font-size: 13px; line-height: 16px;">the touch of fat from fresh grilled</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">carne Asada </em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">or just about any premium cut of beef/lamb… fine/chalky tannin will cosy up to that barbeque goodness in the best possible way. A delight with food, you cigar-smokers in the audience will also find it a brilliant pairing with full-bodied Dominican or Cuban tobacco.</span></h1>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">vistAlba<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Corte C</em></strong></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">76%</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Malbec</em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">, 14%</span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Cabernet Sauvignon</em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">, 10%</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bonarda</em></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">$19.99 CAD *(BC)</span></h1>
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<strong style="background-color: transparent; border: 0px none; font-size: 20px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">90+ points, Great Value</strong></h1>
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<strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">90 points Wine Spectator</strong></h1>
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<strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">*</strong><strong style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">No decanting/aeration necessary</strong></h1>
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<span style="color: #5b5756; font-size: 13px; line-height: 16px;">… by reducing the percentage of Cab-Sauv, the winemaker at vistAlba has created a wine much more plush, velvety in the mouth. Here is a wine that drinks more like a</span><span style="color: #5b5756; font-size: 13px; line-height: 16px;"> </span><em style="background-color: transparent; border: 0px none; color: #5b5756; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Merlot</em><span style="color: #5b5756; font-size: 13px; line-height: 16px;">… the rich red berry flavors of the Malbec are accentuated by a well-focused line of Cab and made generous by the Bonarda. What does this mean for you? For me, this is the wine while I’m cooking… nibble a bite of food, chat with friends, tend the barbeque, drink more wine. Repeat. Excellent balance and structure this wine is a joy to drink on its own. Of course it pairs well with grilled meats, but did you know that wines like this love dark chocolate? Yum~!</span></h1>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">THE FOOD</strong></div>
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The real genesis behind this article was my craving for terrific grilled food. So let’s not get bogged down with tedious recipes because, at its heart, barbeque (to me) is more about passion then it is about formulas. Find a premium butcher, like Hopcotts, who are using locally sourced, steroid-free, naturally-raised meats. Clean your barbeque before you start using it this spring! There’s nothing worse than a grease fire destroying $100 worth of steaks! Then invite some good friends over, open a few bottles of vistAlba and enjoy the process. Because, really, isn’t that worth celebrating?</div>
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So enjoy your meal with great wine and family or friends. Treat yourself, spoil someone else, and above all: savour the moment~! <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Many thanks to Patagonia Imports *( <a href="http://www.patagoniaimports.com/" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">www.PatagoniaImports.com</a> ) for the brilliant samples</strong><strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">!</strong></div>
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As always, I look forward to your thoughts, comments and questions. Here, or:</div>
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on <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">T</strong>witter @AStudentofWine</div>
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on<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> F</strong>acebook @ <strong style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.facebook.com/TheChefandTheGrape" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">www.facebook.com/TheChefandTheGrape</a></strong></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-17761911981696417132014-04-18T00:11:00.001-07:002014-04-18T12:08:40.137-07:00Underground Cellar $10,000 getaway giveaway<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.undergroundcellar.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="www.Undergroundcellar.com">www.Undergroundcellar.com</a></div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-Sonoma-getaway.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="UC Sonoma getaway" class=" wp-image-1246 aligncenter" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-Sonoma-getaway-300x49.jpg" height="66" style="border: 1px solid rgb(221, 221, 221); clear: both; display: block; margin: 5px auto 0px; outline: 0px; padding: 4px; vertical-align: baseline;" width="404" /></a></div>
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Yes, that’s right, a $10,000 USD trip for four to Sonoma wine country and they’re giving it away THIS MONTH *(April) to some lucky s.o.b in the States~! You have to <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">get your name in this contest right now</strong> because if your neighbor ends up winning – if your boss… if your EX wins this… My friend, you will be supremely disappointed if that happens.</div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;">Want to grow your knowledge of wine? See the immense education credentials at Underground Cellar:</span></div>
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<a href="https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation">https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation</a></div>
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Because it’s not just about the $10,000 value of the trip! In fact, the money is barely relevant because some of this couldn’t be bought for any amount of money. Imagine sleeping in a Mediterranean-inspired First-Class villa, having a private tour of Iron Horse vineyards and then being personal guests of the critically acclaimed “<i style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Girl and the Fig</i>” restaurant. Even money can’t always buy access and my well-heeled friends at Underground Cellar have truly out-done themselves with this stunning “getaway giveaway”.</div>
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<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-great-caption.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="UC great caption" class="alignleft size-full wp-image-1244" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-great-caption.jpg" height="274" style="background-color: transparent; border: 0px none; float: left; margin: 0px 24px 16px 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="184" /></a>Iron Horse vineyards</strong> ( <a href="http://www.ironhorsevineyards.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.ironhorsevineyards.com">http://www.ironhorsevineyards.com</a> ), for those who aren’t familiar, has been served in the White House for decades; it has been poured for multiple American presidents, Asian presidents, European royalty, movie stars… truly one of the iconic sparkling wines of the New World. Wine Spectator constantly rates their wines over 90 points and Wine Enthusiast even gave <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the 2004 Brut vintage 96 points</strong> – virtually unheard of for a North American producer. It’s easy to understand why “those-in-the-know” are always putting a half-case or more per vintage of this in their cellars. Who wouldn’t want to walk through this vineyard with the winemaker and then go on a little tasting spree in “<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">le Cav du Vin” *(the wine cellar)</em>??</div>
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And what of where you’ll be resting your head at night? The township of Sonoma is the very first recognized <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Slow City </em>in the United States, and the <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Terra Nova Sonoma </strong>fits perfectly with the sustainability drive behind the slow-food, slow-city movement (<a href="http://terranovasonoma.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title=" http://terranovasonoma.com"> http://terranovasonoma.com</a> ). This inspiring and incredibly private villa was build by local artisans using local quarried rock and local wood. The attention to detail leaves one breathless and the majesty of the Great Room shines making anyone who stays feel like a movie star… speaking of which, Underground Cellar has produced a rather amusing video entertaining this very concept:</div>
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<a href="http://www.undergroundcellar.com/winecation" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="http://www.undergroundcellar.com/winecation">http://www.undergroundcellar.com/winecation</a></div>
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Which leaves the food to talk about. Let me “wax poetic” as only an Irishman can:<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-great-caption2.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="UC great caption2" class="size-full wp-image-1243 alignright" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-great-caption2.jpg" height="183" style="background-color: transparent; border: 0px none; display: block; float: right; margin: 5px 0px 15px 15px; outline: 0px; padding: 0px; vertical-align: baseline;" width="276" /></a></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Green tomato and bacon tartine…</em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Heirloom tomato and watermelon salad with fresh goats feta</em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Slow braised pork belly sandwich with soft fried local egg</em></div>
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<em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Grass-fed beef tartare *(traditional) with pickled caperberries and fresh crostini</em></div>
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Ok. Truth be told I just sounded a lot more French then I did Irish, but who cares? As a chef with 20 years formal experience; having worked in ultra-traditional <em style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Marseille</em> *(French) kitchens: This. Is. French. <strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Girl and The Fig </strong>( <a href="http://www.thegirlandthefig.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="www.thegirlandthefig.com"><span style="background-color: transparent; border: 0px none; color: #006621; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">www.</span><b style="background-color: transparent; border: 0px none; color: #006621; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">thegirlandthefig</b></a><span style="background-color: transparent; border: 0px none; color: #006621; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.thegirlandthefig.com/" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="www.thegirlandthefig.com">.com</a> ). </span></div>
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Billed as “Country food with French passion” I am wholeheartedly impressed with not only their devotion to producing beautiful food, but also their uncompromising approach to sustainability. We all understand by now that the Earth is an ecosystem with limits; it is therefor inherent that those within the system respects its limits! Great restaurateurs are perhaps more driven by this then most: for it is the chefs who shape the fruits of the earth, the sommeliers who help us understand the nuances of soil and the restaurateur who must then craft this into a legacy that, in some cases, lasts generations. “The Girl and The Fig”, I have no doubt, will be standing for many years to come with its passion for culinary excellence and its respect for the work in local farms.</div>
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<a href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-Sonoma-getaway2.jpg" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="UC Sonoma getaway2" class="size-full wp-image-1245 alignnone" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/UC-Sonoma-getaway2.jpg" height="225" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="225" /></a></div>
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And all of this – is free. To one lucky American. Not me – I suffer the misery of being Canadian and will watch with envy as one of you<br />
<del style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> walks away</del> flies away with this prize… a round of applause for Underground Cellar for putting this together. I find myself admiring<strong style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> their spirit</strong> even more then the fantastic assortment of gems they discover on what seems a daily basis for their esteemed clientele.</div>
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So pour another glass of bubbly, follow the link *(<a href="https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation" style="background-color: transparent; border: 0px none; color: #0b0403; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation">https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation</a>)</div>
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and please don’t forget to tell me in intricate detail about it when you come back either here, or:</div>
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on <b style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">T</b>witter @AStudentofWine</div>
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on<b style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> F</b>acebook @ <b style="background-color: transparent; border: 0px none; color: #015782; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.facebook.com/TheChefandTheGrape" style="background-color: transparent; border: 0px none; color: #015782; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" title="www.facebook.com/TheChefandTheGrape">www.facebook.com/TheChefandTheGrape</a></b></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-33328312101798112152014-04-13T13:30:00.001-07:002014-04-13T13:30:45.035-07:00Roast Gold Beet and Turkey-Breast Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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The sun is shining, the birds are singing, but in Vancouver that could all change in a heartbeat. Welcome to the <span data-mce-style="text-decoration: line-through;" style="text-decoration: line-through;">WestCoast</span> WetCoast~! If you’ve ever been here you understand how and why we always cherish the *(brief) moments of sunshine when they arrive… and what could be more in keeping with the current conditions than a hearty salad for dinner.</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone2.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone2.jpg"><img alt="salad compose of roast gold beet, sugar peas,cucumber,tomato,cucumber in lemon basil mayo - chevre almond dried cranberry scone2" class="size-medium wp-image-1237 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone2-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone2-300x200.jpg" style="border: 0px; cursor: default; float: right;" width="300" /></a>The trouble is, it’s only the first week of April and we really don’t have salad crops coming in: hence the need for what a chef-colleague of mine refers to as “The Crunchy Salad”. Not for the faint-of-heart, this salad includes celery, cauliflower, carrot – just about any winter crop that you can think of. And when it comes to those wintery vegetables, don’t think that they can’t fit into a salad – they just need a little extra love!</div>
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So for this salad I’ve roasted some beautiful Gold Beets, then sliced them against the grain to showcase the gorgeous colors. I also roast a sweet potato and parsnip for my next salad at the next time. Trust me, with the right dressing even my finicky 2-year old gives it a try… “<i>What is it Daddy?</i>” she ask. “<i>Oh</i>,” I respond with fingers crossed, “<i>it’s just carrots. You love carrots!</i>”</div>
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And there’s nothing that says summer to me more than sparkling wine; in any of its guises. <i>Cava</i>, <i>Prosecco</i>, <i>Champagne</i>… bubbles are the Sirens call for weddings, baby showers, Mother’s Day mimosas and so much of what we celebrate in the “School-Free” season. I’ve paired this salad with two unique wines that not only provide excellent balance for the dish but are from producers who I have the highest respect for; as winemakers and as people.</div>
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<b>THE WINE</b></div>
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<li><b><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/Summerhill-Cipes-Rose.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/Summerhill-Cipes-Rose.jpg"><img alt="Summerhill Cipes-Rose" class="alignleft size-medium wp-image-1238" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/Summerhill-Cipes-Rose-96x300.jpg" height="300" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/Summerhill-Cipes-Rose-96x300.jpg" style="border: 0px; cursor: default; float: left;" width="96" /></a></b><b style="line-height: 1.5em;">1. </b><b style="line-height: 1.5em;">Summerhill <i>Cipes Rosé</i></b></li>
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<a data-mce-href="http://www.summerhill.bc.ca/" href="http://www.summerhill.bc.ca/">http://www.summerhill.bc.ca/</a></div>
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Gold Medal, Top 10 Sparkling Wines of competition - 2013 <i>Effervescents du Monde</i></div>
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100% <i>Pinot Noir</i></div>
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$27 at the winery</div>
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<b>91+ points, EXCELLENT VALUE</b></div>
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… Springtime in a glass~! An enthusiastic mousse rushes to the surface carrying with it aromas of cranberries, young strawberries, clean flinty-mineral tones and a light savory herb tint. The palate is brisk with tight/lean/focused cranberry acids driving that mineral backbone. Dry enough to be almost austere, the generosity of the concentrated red berry flavors (currant, young raspberries) delivers excellent balance and superlative structure for the price. This is a natural pairing for most any poultry dish but is so refreshing that I love to serve it at home just before dinner to wake-up the taste-buds and get everyone thinking about food~! It is worthy of note that <b>Summerhill</b> is not only an organic winery, but also bio-dynamic, which means that while you’re getting your great value – you’re also supporting a company that works <span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">with</span><b> </b>their eco-system. Bravo!</div>
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<li><b><i><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/lamarca-prosecco-label.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/lamarca-prosecco-label.jpg"><img alt="lamarca prosecco label" class="alignleft size-full wp-image-1239" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/lamarca-prosecco-label.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/lamarca-prosecco-label.jpg" style="border: 0px; cursor: default; float: left;" width="200" /></a>2. </i></b><b><i>LaMarca Prosecco D.O.C</i></b></li>
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<a data-mce-href="http://www.lamarcaprosecco.com/" href="http://www.lamarcaprosecco.com/">http://www.lamarcaprosecco.com/</a></div>
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100% <i>Glera </i>varietal grapes</div>
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from $10 USD in some American markets to $20 in some Canadian *(BC)</div>
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90 points Wine Spectator</div>
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<b>89 points, Great Value</b></div>
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… as the Summerhill rose is the essence of bright red berries, the <b><i>LaMarca Prosecco</i></b> is the essence of white fruit: young peaches, Golden Delicious apples, Anjou pear, melon and light honey tones. Another example of dry sparkling wine *(<i>brut</i>), once again the concentration of fruit flavors more than adequately compensate. Very good balance and structure, only the (relative) coarseness of the bubbles made me score this less than 90 points. If you’re in the mood to serve this with breakfast, try it with <i>chorizo and onion scrambled eggs, tomato-cilantro relish</i>…. Sparkling wines, of course, being one of the best bevvies to pair with egg dishes, the flavors in this particular <i>Prosecco</i> get a little giddy when around cilantro and/or fresh basil~! I love the wine, love the price, but especially love that consulting <b>winemaker Fabrizio Gatto</b> started off on the family’s modest vineyard, in a small town. He sets his sights, worked his tail off, and grew a career bringing the grapes of his native hillsides to international respect.</div>
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<b>THE FOOD</b></div>
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The (sometimes) dullness of winter vegetables can easily be uplifted by the ultra-fresh flavors of sugar-peas. The addition of a handful of peas from Mexico/California bring an entire dish to life and become, to me, an incredibly effective seasoning. My daughter also likes snacking on them raw and I can’t say that I blame her!</div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">RECIPE (4 portions)<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone.jpg"><img alt="salad compose of roast gold beet, sugar peas,cucumber,tomato,cucumber in lemon basil mayo - chevre almond dried cranberry scone" class="size-medium wp-image-1236 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/salad-compose-of-roast-gold-beet-sugar-peascucumbertomatocucumber-in-lemon-basil-mayo-chevre-almond-dried-cranberry-scone-300x200.jpg" style="border: 0px; cursor: default; float: right;" width="300" /></a></span></div>
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3 tomatoes, seeds removed, julienne</div>
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½ cucumber, seeds removed, julienne</div>
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4 stalks celery, julienne</div>
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3 oz sugar peas, julienne</div>
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2 oz cauliflower, julienne</div>
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2 oz carrots, thin julienne</div>
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1 oz purple onion, julienne</div>
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(THE DRESSING)</div>
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3 Tbsp mayo</div>
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1 fl oz fresh lemon juice</div>
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1 fl oz rice wine vinegar</div>
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10 leaves fresh basil, <i>chiffonade</i> *(fine julienne)</div>
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Freshly ground black pepper and sea salt to taste</div>
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1 lb gold beets, roast until just tender</div>
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1 lb roast turkey breast, cooled</div>
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4 savory scones: I made sun-dried tomato, dried cranberry and BC goat cheese</div>
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While it’s true that food is sustenance; we need it in order to live, it is also true that great food nourishes the soul or the spirit as much as it does the body. Living with the seasons celebrates what is surrounding us and helps us keep our focus on what really matters. To me, that becomes abundantly apparent when we sit down as a family and share what other families have worked so diligently to offer us.</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/IMG_4940.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/IMG_4940.jpg"><img alt="IMG_4940" class="size-medium wp-image-1240 aligncenter" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/IMG_4940-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/04/IMG_4940-300x200.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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So enjoy your meal with great wine and family or friends. Treat yourself, spoil someone else, and above all: savour the moment~! <b>Many thanks to </b><b>E & J Gallo Winery Canada for letting me try the LaMarca Prosecco!</b></div>
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As always, I look forward to your thoughts, comments and questions. Here, or:</div>
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on <b>T</b>witter @AStudentofWine</div>
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on<b> F</b>acebook @ <a data-mce-href="http://www.facebook.com/TheChefandTheGrape" href="http://www.facebook.com/TheChefandTheGrape" title="www.facebook.com/TheChefandTheGrape"><b>www.facebook.com/TheChefandTheGrape</b></a></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0tag:blogger.com,1999:blog-3330216685955708491.post-71854577118879495082014-03-28T00:18:00.000-07:002014-03-28T00:18:24.540-07:00Vista D'Oro "D'Oro" with roast pineapple<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-mce-href="http://www.vistadoro.com/" href="http://www.vistadoro.com/">http://www.vistadoro.com/</a></h3>
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Everyone deserves a little something sweet…</div>
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As a chef with a conscience, I endeavor to cook as seasonally as possible: a lot of rutabaga and parsnip in the winter – a lot of strawberries and fresh tomatoes in the summer. That being said, every once in a while, we all deserve something special~!</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-pineapple-greek-yoghurt-berries-toasted-coconut.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-pineapple-greek-yoghurt-berries-toasted-coconut.jpg"><img alt="broiled pineapple, greek yoghurt, berries, toasted coconut" class="size-medium wp-image-1195 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-pineapple-greek-yoghurt-berries-toasted-coconut-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-pineapple-greek-yoghurt-berries-toasted-coconut-300x200.jpg" style="border: 0px; cursor: default; float: right;" width="300" /></a></div>
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And so when I found out that we had family coming to dinner a few days ago, off I went to the local stores to see what was bright, fresh and exciting. Huge pineapple on sale? Brilliant! I knew right away that a curry-fest was in order and, because I hail from Irish lineage, I also knew that I could get away with deviating from the normal “butter chicken”.</div>
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Well the meal was a success (*curry recipe to follow in another article) but dessert was the thing that really stopped conversation and got the table down to some serious eating! And looking at the photo now, I can remember how it even tasted better than it looks. Seriously.</div>
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But you know me, I simply can’t conceive of creating a beautiful meal without a beautiful beverage to compliment. And instinctively I wanted something sublime to finish the meal: a dessert wine that was going to have as much impact on the palate as this dessert has on the eyes. There was one wine that sprang to mind immediately: the <b>Vista D’oro </b>(eponymous) <b>“D’oro”: </b>a fortified walnut wine from Patrick and Lee Murphy.</div>
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<dt class="wp-caption-dt"><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3725.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3725.jpg"><img alt="Patrick amongst the vines" class="size-medium wp-image-1202" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3725-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3725-300x200.jpg" style="-webkit-user-drag: none; border: 0px none; cursor: default; margin: 0px; padding: 0px;" width="300" /></a></dt>
<dd class="wp-caption-dd" style="font-size: 11px; line-height: 1.5; margin: 0px; padding: 0px 4px 5px;">Patrick amongst the vines</dd></dl>
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When I was out to visit Patrick last summer we had the better part of a lazy afternoon to walk the fields, chew the fat, and reminisce. We’ve known each other for several years and so it is with a certain pride that I listened as he explained the growth in sales... Patrick and Lee are bastions of quality in a wine-region (Langley) that even within BC is “snubbed” a little. Outside of BC? Outside of Canada? Unknown and certainly unrecognized.</div>
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But the first time I tried the wines of Vista D’Oro I knew that there was something special here: contemporary Pinot Noir, lush dessert wine, and now even branching into Sherry! It was the “D’Oro” though that I remembered for years after that first tasting. I remembered because it was the first time my wife went to a tasting with me and <b>told me</b> *(husbands: you know what I mean) that “<i>we were buying it</i>”.</div>
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It was a bit over $50 at the time. More money than I think my wife had ever spent on a half-bottle of wine. We kept that bottle far longer than I wanted to; always putting it back on the shelf for “a special occasion”. And there I was just a few months ago, walking with Patrick as he told me that all of his customers were doing exactly the same thing: saving the bottles rather than drinking them. This meant slow sales and the Murphys needed a solution.</div>
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Solution? Drop the price: from $50+ to <b>under</b> $40; and listed in the BC government stores as well, which meant that anyone anywhere in BC could find it or get it. And whilst $35 still isn’t an inexpensive treat after dinner, it is reasonable enough that clients started drinking the wine rather than just shelve it for when the relatives come calling. More people drinking the wine meant more people wanted to drink the wine! Result? Vista D’Oro is finally starting to bask in the glow of well-earned admiration from paying customers.</div>
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<a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3723.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3723.jpg"><img alt="IMG_3723" class="size-medium wp-image-1201 alignright" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3723-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/IMG_3723-300x200.jpg" style="border: 0px; cursor: default; float: right;" width="300" /></a>Still not convinced? When you stop by for a visit, make sure you ask about Patrick’s tomatoes (there is a waiting list of A-list Vancouver chefs) or the stunning preserves which you can enjoy on the deck of the tasting room.</div>
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<b><i>THE WINE</i></b></h2>
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<b>Vista D’Oro “D’Oro”</b></h1>
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<b>91+ points, Excellent Value</b></h2>
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<i>Marechal Foch</i>, <i>Merlot</i> and <i>Cabernet Franc</i> infused with estate walnuts, fortified with 100% pure, gluten-free, BC grape spirit</div>
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. In the glass this appears to be another quality example of fortified wine from Portugal. Then I remind myself that it is, in fact, from Langley, BC. The aromas offer stewed plum, cherry compote, dried savory herbs and warm/dusty earth… the only give-away is the trademark Vista D’Oro musky perfume in the background; like walking through an Arabic coffee shop and smelling the hookah-spice from the night before. The sweet palate is classic port-styled as well, with many of the aromas being mimicked perfectly (always a sign of professional quality) as well as a distinct note of fresh currant bread and finishing with a dab of spicy pepper. Absolutely excellent balance, structure and concentration; I enjoy the fact that, though a dessert wine, this is medium bodied and doesn’t weigh too heavily on the palate. Tastes like more!</div>
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<b><i><a data-mce-href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-coconut-greek-yoghurt-berries-toasted-coconut2.jpg" href="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-coconut-greek-yoghurt-berries-toasted-coconut2.jpg"><img alt="broiled coconut, greek yoghurt, berries, toasted coconut2" class="alignleft size-medium wp-image-1194" data-mce-src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-coconut-greek-yoghurt-berries-toasted-coconut2-300x200.jpg" height="200" src="http://thechefandthegrape.com/wordpress/wp-content/uploads/2014/03/broiled-coconut-greek-yoghurt-berries-toasted-coconut2-300x200.jpg" style="border: 0px; cursor: default; float: left;" width="300" /></a></i></b></h2>
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<b><i>THE FOOD</i></b></h2>
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Grilling pineapple is nothing new, but the addition of a hint of vinegar brings the entire dish into balance. I love sweets, but sweet upon sweet just dulls the taste buds. Try this new approach, this healthy approach, and discover a quick and (relatively) easy dessert that wows!</div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">RECIPE (4 portions)</span></div>
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1 medium to large pineapple, skin-off</div>
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2 fl oz apple cider vinegar</div>
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4 Tbsp brown sugar</div>
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2 Tbsp rough chopped almonds or pecans (optional)</div>
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2 cups Greek yoghurt</div>
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1 cup fresh berry sauce</div>
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2 Tbsp toasted coconut</div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">STEPS</span></div>
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. cut large circle slabs out of the pineapple, about 1” thick</div>
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. remove the inner core; I use a shot-glass with a cloth over-top and it works perfectly</div>
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. warm the vinegar and brown sugar together just until the sugar dissolves</div>
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. put the pineapple slabs on a baking sheet, brush the tops with the sugar solution until all four pieces are thoroughly coated *(optional: top with rough chopped nuts)</div>
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. turn the oven broiler to high. Broil minimum 5 minutes or until the sugar is brown and caramelized</div>
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. being <b>very careful </b>because nothing burns worse than caramelized sugar: remove the pineapple from the oven and plate</div>
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. fill centre core with Greek yoghurt. Top with berry sauce and toasted coconut</div>
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<b><i>Bon Appetit~!</i></b></div>
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So enjoy your meal with great wine and family or friends. Treat yourself, spoil someone else, and above all: savour the moment~! <strong>Many thanks to Patrick and Lee Murphy at Vista D’Oro </strong><strong>for being so generous with their time</strong>. <a data-mce-href="http://thechefandthegrape.com/wordpress/www.christopherstewartwineandspirits.com" href="http://www.vistadoro.com/">http://www.vistadoro.com/</a></div>
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As always, I look forward to your thoughts, comments and questions. Here, or:</div>
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on <b>T</b>witter @AStudentofWine</div>
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on<b> F</b>acebook @ <a data-mce-href="http://www.facebook.com/TheChefandTheGrape" href="http://www.facebook.com/TheChefandTheGrape" title="www.facebook.com/TheChefandTheGrape"><b>www.facebook.com/TheChefandTheGrape</b></a></div>
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wine studenthttp://www.blogger.com/profile/17073363233733634881noreply@blogger.com0