Portfolio Review: Mud House, New Zealand

www.MudHouse.co.nz

When I called Nadine Worley, 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.

KRISTOF:   Nadine, thank you so much for taking the time for us today.

  NADINE:   A pleasure.

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... 

   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. 

KRISTOF: - but the range of flavors!

   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.

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...

   NADINE:   -not an easy task, for certain. But what makes it easier for us is that our markets are really telling us what they 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.

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".

   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 they 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.

2012 Marlborough Sauvignon-Blanc

89+ points, very good value

• visual:   clear; pale straw core to watery rim, silver highlights
• nose:   clean; fully intense youthful aromas of cantaloupe and honeydew melons, guava, precise minerality, long green grass in the background
• palate:   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
• conclusion:  a refreshing Summer wine meant to be consumed young. Enjoy 2013-2016 for best results
• FOOD PAIRING:   given this wine's precocious nature, I would pair it off food with a bit more fat to it. Consider 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

2012 "The Woolshed Estate" Marlborough Sauvignon-Blanc
92+/93 points, EXCELLENT VALUE

• visual:   clear; pale lemon-straw core with watery rim, gold highlights
• nose:   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
• palate:   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! 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
• conclusion:  Stunning example of varietal. Will cellar easily for several years, but, will not develop appreciably... enjoy 2013-2018
• FOOD PAIRING:  I've said before that Sauv-Blanc does well with seafood, but in this instance the natural grapefruit-dominated palate makes me think of seasalt barbequed duck with smoked garlic aioli, Swiss-style potato rosti, charred sweet pepper and corn succotash with garden-fresh Italian parsley... 

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KRISTOF: "Homeblock"

   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 Pinot Gris is showing beautifully on it already.

2012 South Island Pinot Gris
89 points, very good value

• visual:   clear; ultra pale core with watery rim, silver highlights
• nose:   clean; medium- youthful aromas of waxy Anjou pear and Golden apple, warm hay and spicy/peppery background
• palate:   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.
• conclusion:   an excellent introduction to NZ expression of varietal, enjoy young 2013-2016
• FOOD PAIRING:   these crisp tones will sing next to fattier birds; consider crispy-skin duck breast on caramelized onion potato rosti, hazelnut sauteed Brussel sprouts, apricot compote... the hazelnuts will emphasize the freshness in the wine through contrast, the natural sweetness in the apricots bring the spicy palate into greater alignment

2012 "The Home Block Vineyard" Pinot Gris

(Waipara Valley)
92 points, EXCELLENT VALUE

• visual:   clear; pale straw core to watery rim, light silver highlights
• nose:   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
• palate:   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
• conclusion:  an absolutely professional example of what small-lot production can bring out of southern Pinot Gris; enjoy 2013-2016 and possibly beyond but will not develop further
• FOOD PAIRING:   if ever there was a natural of south-east Asian salads, this is it~! Green papaya salad with grilled Spot-prawns and baby octopus, mango emulsion, toasted peanut... 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

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KRISTOF: and "The Mound"

   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.

KRISTOF: A pity... I've enjoyed some top-tier Riesling from around the world and yours is certainly one of them.

   NADINE:   Thanks Kristof.

2012 Waipara Valley Riesling
88 points, good value

• visual:   clear; pale straw core, watery rim
• nose:   clean; medium- intense youthful aromas of smokey minerals and crushed seashells, ripe stonefruit in the background
• palate:   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
• conclusion:  great for the mid-afternoon glass on the patio! Enjoy it whilst it's young 2013-2015
• FOOD PAIRING:   "panini in the park": fresh arugula panini with mustard and rosemary fire-grilled chicken, red pepper pesto and fresh mozzarella (bocconcini)

2012 "The Mound Vineyard" Waipara Valley Riesling

92+/93 points, EXCELLENT VALUE

• visual:   clear; ultra pale silver/straw core, watery rim, silver highlights
• nose:   clean; medium+ youthful bouquet of smokey minerals, warm hay, mango jam, young pineapple, grapefruit skins
• palate:   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
• conclusion:   as I am a newcomer to New Zealand Riesling, it's only a guess, but I would hazard that this has a long life ahead of it: enjoy 2013-2023 
• FOOD PAIRING:   so dense with flavors and layers, I would enjoy this much like I would a fine German Riesling... sous-vide pork tenderloin, coriander-coconut marinade, dried apricot-Challah stuffing, sweet potato pave, spicy mango relish, fresh steamed Collard greens

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?

   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 Sauv Blanc, Chardonnay, Syrah, Cab Sauv...

KRISTOF: One of my favorite regions as well! But now what about within New Zealand; what's the place and what's the grape that's really tugging at your heart?

   NADINE:   That's easy: Central Otago Pinot Noir. 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.

KRISTOF: And so if Pinot Noir is the grape that you're most attached to these days, what's the oddest you've seen in New Zealand?

   NADINE:   Ha! Gruner-Vetliner is top of the list... 

KRISTOF: -and yet they're growing some brilliant Gruner in Australia as well these days.

   NADINE:   True, small quantities but excellent quality.

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 Sauv Blanc, and now Pinot Noir - both cool climate grapes. Is it possible that we could see a cool climate Bordeaux style blend coming from these inspired winemakers?

   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.

KRISTOF: So much possibility... Nadine, there are going to be a few young winemakers who read this. Any words of wisdom?

   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.

KRISTOF: And a last question, a bit more personal: If you could have anything right now, anything in the world, what would it be?

    NADINE:   I love what I do, where I do it, and the madly brilliant people I get to work with.

KRISTOF: But?

    NADINE:   One day, it will be me on a little plot of land. I'll have Pinot Noir, a bit of Chardonnay... and it will be decades of getting to an intimate knowledge of my vines until I can name every single one of them.

KRISTOF: Beautiful vision you have Miss Worley. Thank you so much for sharing your time with us.

    NADINE:    My pleasure Kristof. Please come and visit.


And that was the end of my whirlwind adventure through New Zealand terroir 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 maestro. 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.

Many thanks to Mud House wines for the samples and to the irrepressible Peter Sheehan 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 Pinot Noir http://astudentofwine.blogspot.ca/2013/07/mud-house-single-vineyard-pint-noir.html

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @ www.facebook.com/TheChefandTheGrape

vistAlba Corte B and C, Argentina

World Malbec Day: 17 April

The ribeye steaks at my favorite butcher, Hopcott Premium Meats (http://www.hopcottmeats.ca/ ), looked fantastic! The kind of marbling and precise trimming that makes me immediately think of firing up the hibachi, pulling the dried hardwood *(applewood, mesquite, whatever is handy) out of the garage and opening a great bottle of Malbec.

And as this week celebrated World Malbec Day, what could be more fitting then the classic Argentinian pairing of Malbec and barbeque? Of course, the Argentinians aren’t the only ones growing it! Malbec, or Cot 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.

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 vistAlba (http://www.carlospulentawines.com/ )

What can I say about Carlos Pulenta, 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 Gustavo Crespo, Managing Director Blends. I asked Gustavo about his relationship with Carlos and what drew him to vistAlba.

KRISTOF

   Gustavo, many thanks for making the time to speak with me today. I know you’re a busy man.

GUSTAVO

     A pleasure.

KRISTOF

   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?

GUSTAVO

     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.

KRISTOF

   Still: a big change for anyone! London to Argentina.

GUSTAVO

      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…

KRISTOF

   -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?

GUSTAVO

      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.

KRISTOF

   Ha – I like that way of explaining it.

GUSTAVO

     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.

KRISTOF

   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?

GUSTAVO

      -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.

KRISTOF

    And this is to get in front of certain consumers or a demographic?

GUSTAVO

     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, our goal has been to create “the best expression of the land”. Organics are just a fundamental part of that process: don’t put into the soil what you don’t want in the wine, right?

KRISTOF
Right! All of this sounds like, as I like to put it, a return to a more ancestral type of viticulture.

GUSTAVO

     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.

KRISTOF

   Bravo my friend. Thanks so much for making a few minutes for me.

GUSTAVO

   Always a pleasure Kristof – come and visit soon!

THE WINE

1. vistAlba Corte B

2. 51% Malbec, 37% Cabernet Sauvignon, 12% Bonarda

3. $29.99 CAD *(BC)

4. 90+ points, EXCELLENT VALUE

5. 91 points Wine Enthusiast

6. *Benefits from 1-hour decant or 1-run through the aerator

7. … 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 craves the touch of fat from fresh grilled carne Asada 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.

2. vistAlba Corte C

3. 76% Malbec, 14% Cabernet Sauvignon, 10% Bonarda

4. $19.99 CAD *(BC)

5. 90+ points, Great Value

6. 90 points Wine Spectator

7. *No decanting/aeration necessary

8. … 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 Merlot… 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~!

THE FOOD

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?

So enjoy your meal with great wine and family or friends. Treat yourself, spoil someone else, and above all: savour the moment~! Many thanks to Patagonia Imports *( www.PatagoniaImports.com ) for the brilliant samples!

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @ www.facebook.com/TheChefandTheGrape

Underground Cellar $10,000 getaway giveaway

www.Undergroundcellar.com

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 get your name in this contest right now 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.

Want to grow your knowledge of wine? See the immense education credentials at Underground Cellar:

https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation

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 “Girl and the Fig” 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”.

Iron Horse vineyards ( http://www.ironhorsevineyards.com ), 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 the 2004 Brut vintage 96 points – 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 “le Cav du Vin” *(the wine cellar)??

And what of where you’ll be resting your head at night? The township of Sonoma is the very first recognized Slow City in the United States, and the Terra Nova Sonoma fits perfectly with the sustainability drive behind the slow-food, slow-city movement ( http://terranovasonoma.com ). 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:

http://www.undergroundcellar.com/winecation

Which leaves the food to talk about. Let me “wax poetic” as only an Irishman can:

         Green tomato and bacon tartine…

          Heirloom tomato and watermelon salad with fresh goats feta

         Slow braised pork belly sandwich with soft fried local egg

          Grass-fed beef tartare *(traditional) with pickled caperberries and fresh crostini

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 Marseille *(French) kitchens: This. Is. French. The Girl and The Fig ( www.thegirlandthefig.com ). 

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.

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
 walks away flies away with this prize… a round of applause for Underground Cellar for putting this together. I find myself admiring their spirit even more then the fantastic assortment of gems they discover on what seems a daily basis for their esteemed clientele.

So pour another glass of bubbly, follow the link *(https://www.undergroundcellar.com/landing/6/0/ExclusiveWinecation)

and please don’t forget to tell me in intricate detail about it when you come back either here, or:

on Twitter @AStudentofWine

on Facebook @ www.facebook.com/TheChefandTheGrape

Roast Gold Beet and Turkey-Breast Salad

The sun is shining, the birds are singing, but in Vancouver that could all change in a heartbeat. Welcome to the WestCoast 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.

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!

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… “What is it Daddy?” she ask. “Oh,” I respond with fingers crossed, “it’s just carrots. You love carrots!”

And there’s nothing that says summer to me more than sparkling wine; in any of its guises. Cava, Prosecco, Champagne… 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.

THE WINE

1. 1.    Summerhill Cipes Rosé

http://www.summerhill.bc.ca/

Gold Medal, Top 10 Sparkling Wines of competition - 2013 Effervescents du Monde

100% Pinot Noir

$27 at the winery

91+ points, EXCELLENT VALUE

… 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 Summerhill 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 with their eco-system. Bravo!

1. 2.    LaMarca Prosecco D.O.C

http://www.lamarcaprosecco.com/

100% Glera varietal grapes

from $10 USD in some American markets to $20 in some Canadian *(BC)

90 points Wine Spectator

89 points, Great Value

… as the Summerhill rose is the essence of bright red berries, the LaMarca Prosecco is the essence of white fruit: young peaches, Golden Delicious apples, Anjou pear, melon and light honey tones. Another example of dry sparkling wine *(brut), 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 chorizo and onion scrambled eggs, tomato-cilantro relish…. Sparkling wines, of course, being one of the best bevvies to pair with egg dishes, the flavors in this particular Prosecco get a little giddy when around cilantro and/or fresh basil~! I love the wine, love the price, but especially love that consulting winemaker Fabrizio Gatto 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.

THE FOOD

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!

RECIPE (4 portions)

3         tomatoes, seeds removed, julienne

½        cucumber, seeds removed, julienne

4 stalks celery, julienne

3 oz    sugar peas, julienne

2 oz    cauliflower, julienne

2 oz    carrots, thin julienne

1 oz    purple onion, julienne

(THE DRESSING)

3 Tbsp mayo

1 fl oz fresh lemon juice

1 fl oz rice wine vinegar

10 leaves fresh basil, chiffonade *(fine julienne)

           Freshly ground black pepper and sea salt to taste

1 lb     gold beets, roast until just tender

1 lb     roast turkey breast, cooled

4         savory scones: I made sun-dried tomato, dried cranberry and BC goat cheese

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.

 

So enjoy your meal with great wine and family or friends. Treat yourself, spoil someone else, and above all: savour the moment~! Many thanks to E & J Gallo Winery Canada for letting me try the LaMarca Prosecco!

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @ www.facebook.com/TheChefandTheGrape