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Behind The Wine: Lunch with Sequoia Grove Director of Winemaking Michael Trujillo

Wine is about the story. It’s not about tart cherries and blueberries wrapped in a blanket of cedar and sprinkled with generous amounts of pepper. Likewise, it’s not about making sure you’re pairing Merlot with lamb shank and Chardonnay with lobster. Sure, those things are nice, and work their way into most of my articles. However, in the end, wine is about the people behind the juice, who they are, as well as where and why they do what they do. I had the chance to meet, and have lunch with, the man behind Sequoia Grove, President and Director of Winemaking, Michael Trujillo.

Sequoia Grove Winemaker Michael Trujillo Talking Napa Red Wine - agoodtimewithwine.com

Tasting barrel samples with Sequoia Grove Winemaker Michael Trujillo

The son of a Colorado rancher, Michael has been in the wine industry for over thirty years. While in college studying architecture and engineering, Michael took a spring break vacation in California, and it changed his life. Leaving his college studies in his 20s, Trujillo packed his belongings and moved to Napa, landing a job at a vineyard that would eventually become Domaine Carneros. There, he had the chance to learn from wine industry legends such as Tony Soter and Mike Grgich, helping shape his ability to craft excellent wine.

Michael soon transitioned to working in the cellar at Sequoia Grove with founder Jim Allen, as well as consulting winemaker Andre Tchelistcheff. Here, Michael Trujillo learned quite a bit about making wine. So much so, he started his own side project in the 1990s, Karl Lawrence, using the Sequoia Grove winery as a custom crush facility. In 1998, Trujillo was appointed as assistant winemaker of Sequoia Grove, and in 2001, when founder Jim Allen retired, Michael got his call to the big leagues.

Wines From Sequoia Grove - Cambium, Cabernet Sauvignon, and Chardonnay - agoodtimewithwine.com

Wines From Sequoia Grove – Cambium, Cabernet Sauvignon, and Chardonnay

In 2001, the Kopf family, which had acquired 100% of Sequoia Grove, brought Michael to New York for a meeting. Meeting with “the three sisters”, Michael was rather relaxed and aloof when they started asking him questions about how he would change Sequoia Grove. He was quite candid, discussing things like improving the quality of the winemaking equipment, elevating the quality of the grapes sourced, and the fact that the winemaking facility was “like cooking for an army on a Coleman stove.” The Kopf family was impressed with his vision to improve the brand, and handed the reins over to Michael, who was made President and Director of Winemaking at Sequoia Grove. He began immediately putting into place the improvements he outlined.

By the end of 2002, the winery was buying and using only “A” quality grapes, where it had previously been sourcing “C” quality grapes. Vineyard Manager Steve Allen began replanting the winery’s estate vineyards, including the purchase of an additional 48-acre vineyard in 2006. The goal was to eventually provide 80% of the fruit for Sequoia Grove Cabernet Sauvignon and Cambium, and have that fruit be top quality. Michael brought on UC Davis grad Molly Hill as Assistant Winemaker in 2003, who was promoted to Winemaker in 2008. All of these measured steps elevated the wine from an average California wine at a good price, to an excellent Napa wine at a good price!

Pairing Sequoia Grove Chardonnay 2011 with stone crab claws - agoodtimewithwine.com

Pairing Sequoia Grove Chardonnay 2011 with stone crab claws

Back to our lunch together, which started with the Sequoia Grove Chardonnay. Beautiful aroma of vanilla and pear, with a crisp palate of Granny Smith apple, vanilla, rounded out by warm baking spice. The wine is crisp while being full bodied, seeing oak aging but no malolactic fermentation. The oak is well integrated, however, and there are no splinters in your glass, I assure you.  The acidity of the Sequoia Grove Chardonnay, which is excellent for the $27 price, worked perfectly with our Florida stone crab claws, as well as the Alaskan king crab legs.

We then took a pause from the serious look at Sequoia Grove wine, to play with… wine. Michael brought two barrel samples from the newer Sequoia Grove vineyards, 100% Petite Verdot, and 100% Cabernet Franc. These two wines show a lot of promise, and I look forward to seeing what Sequoia Grove does with them once they’ve aged.

Pairing Sequoia Grove Cabernet Sauvignon with barbecue beef tri-tip - agoodtimewithwine.com

Pairing Sequoia Grove Cabernet Sauvignon with barbecue beef tri-tip

Lunch was served, and I chose a barbecue tri-tip sandwhich to pair with my two red wines. However, Michael encouraged all of his guests to order fish or lobster, in typical “Drink what you like” fashion. Several orders of fish tacos and lobster rolls were soon paired with Cabernet Sauvignon and a blended red wine, and no one was disappointed.

Sequoia Grove Cabernet Sauvignon 2010 - agoodtimewithwine.com

Sequoia Grove Cabernet Sauvignon 2010

The first red wine, the Sequoia Grove Cabernet Sauvignon 2010, had aromas of blackberry and black cherry, and sweet vanilla scents.  The palate was beautiful red fruit, sweet spices, with a hint of vanilla and soft tannins, which were “sweet”, as opposed to dry and astringent. The  Sequoia Grove Cabernet Sauvignon 2o10 is a blend of Cabernet Sauvignon from multiple appellations, aged in 100% American oak for 22 months, with 40-50% of it new oak. Absolutely lovely wine, and for about $38, definitely one to  have with food. It paired perfectly with my well seasoned barbecue beef sandwich.

Sequoia Grove Cambium 2008 red wine blend - agoodtimewithwine.com

Sequoia Grove Cambium 2008

The proverbial icing on the cake was tasting the Sequoia Grove Cambium 2008. Michael said that when blending wine, his goal is to create the perfect blend, “where you smooth out the peaks, and fill in the valleys”. A blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, there are only about 400 cases of the Cambium made, and it’s sold mostly in restaurants. Aromas of soft raspberry and vanilla with soft baking spice waft from the glass. The palate is a wave of spice, start to finish, with tart cherry and cranberry mixed with mocha and espresso flavors.

The Sequoia Grove Chardonnay and Cabernet Sauvignon are two wines that are well priced, and fairly available. They offer great quality, and are definitely worth trying. You should be able to find them where you live, as I saw them in both Total Wine and Publix here in South Florida. I told Michael these were “Put your money where your mouth is” wines…. wines that I may have had the chance to taste for free, but I’m happy to spend my own money on. You’ll be happy you did too.

As for the rest of Sequoia Grove’s story, it’s still being written. Michael’s goal of elevating the quality of the fruit continues, with a focus on building the estate vineyard program while nurturing the relationships he has with his current grape sources. He tools around with various grapes at the home vineyard, the Petite Verdot and Cabernet Franc mentioned earlier, as well as Malbec. He said we’ll just have to wait and see what happens next. I’ll be waiting, Michael!

Wine, Chicken Wings, and Sriracha score a Superbowl Touchdown

superbowl snacks made with Sriracha Chili Sauce

Sriracha Chili Sauce

Sriracha is the hottest thing on the internet now. No, really, it’s hotter than Matt Cutt’s rant on Guest Blogging Is Dead. And, with the Superbowl coming up, every food blogger is talking about their Sriracha Appetizers for the big game. My favorite Superbowl finger food is chicken wings! So, I found three chicken wing recipes perfect for the Superbowl, two of which are made with Sriracha. I then, of course, paired wine with them, because that’s what I do. Touchdown, Sriracha!

I went with three red wines for the Superbowl appetizers this year. I’ve previously written about Wine and Wings, and stand by my pairing of Riesling with hot wings. Riesling is the perfect white wine to pair with spicy foods, as the fruit flavors and residual sugar balances the heat perfectly. However, some people don’t want balance, they want heat. And lots of it. So, I picked red wines that keep the heat hot. We’ll look at those wines after the wings.

Sriracha Oven Fried Chicken Wings from Honestly Yum Blog

Sriracha Oven Fried Chicken Wings

The first Superbowl appetizer hails from Honestly Yum’s Sriracha Oven Friend Chicken Wings recipe. Her complete hot wing recipe calls for Sriracha, butter, jalepenos and cilantro for the sauce, and cooking the wings on wire racks in the oven. She has this nifty method for making the skin crisp while baking, and it would have been cool if I was patient enough to try it!

Unfortunately, I was cooking three different types of wings at once, and had no patience for wire racks. I threw all of my wings on a cookie sheet, cooked them for 20 minutes, drained the fat, flipped the wings, and cooked for 15 more minutes, all on 475 degrees. They may not have been as FABU as Honesty Yum’s wings, but they were darned tasty. My son absolutely loved these wings, as did I. We didn’t garnish with jalepeno or cilantro, and they still rocked. These wings are not for the faint of tongue however, because they’re seriously hot!

harry and david blood orange marmalade and sriracha hot sauce chicken wings

Strange Bedfellows – Sriracha and Blood Orange Marmalade

The second Sriracha Chicken Wing recipe comes from The Little Kitchen. She puts together a sweet and spicy sauce for her oven baked wings that I liked. While I enjoyed it, I felt it was a tad light on the heat. Had I had time, I would have messed with the ratios a little, upping the Sriracha a touch, and reducing the Harry & David Blood Orange Marmalade a touch.

Sriracha Spicy and Sweet Chicken Wings

Sriracha Spicy and Sweet Chicken Wings

You definitely want to check out her blog, because she prepares the wings by boiling them first, then oven baking them. She claims it makes an awesome, crispy skin, and I am sure it does! Again, I didn’t do that, since I was pressed for time.

Though any old orange marmalade will do, I was very glad that I had a jar of the marmalade left over from my 2012 visit to Harry & David in Oregon. The quality ingredients made these Sriracha Spicy and Sweet chicken wings rock.

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

The last recipe that I made tonight was From Gate to Plate’s Parmesan and Garlic Boneless Chicken Wings. Oh. My. GAWD! Hands down, these were everyone’s favorite wings tonight. It wasn’t just the fact that they were boneless wings, because I used the same chicken in all three sauces. The sauce just rocked, and everyone agreed.

Roasting Garlic in Olive Oil for Chicken Wing Sauce

Roasting Garlic in Olive Oil for Chicken Wing Sauce

The Parmesan Garlic sauce required you to bake 8 cloves of garlic for 20 minutes, then mix together a number of ingredients with that garlic, like mayo, corn syrup, apple cider vinegar and more. I short circuited the process by using a small disposable aluminum baking pan, instead of a big cookie sheet for roasting the garlic. Worked perfectly. The house smelled AMAZING, like my Italian grandmother was cooking for the family. If I was Italian, that is.

Frying Chicken Breast Chunks for Boneless Chicken Wings

Frying Chicken Breast Chunks for Boneless Chicken Wings

This recipe has you frying boneless chicken breasts that you coat in flour, rather than actual chicken wings. I was a bit skeptical at first, because I don’t fry things. Ever. Not even eggs. Sunny side up, sure, but not fried. I digress!  I don’t have a deep fryer like she recommends, so I filled a cast iron skillet about 2/3 of the way with vegetable oil, put the burner on medium high, let it warm for 8 minutes, then began frying my chunks of chicken. I turned them once or twice, and cut into one after about 8 or so minutes frying. PERFECT! I call it beginners luck. So, after you fry up the boneless chicken breasts, toss them in the sauce, and mangiare. That’s Italian for EAT!

Pairing Wine with Parmesan Garlic chicken wings

Pairing Wine with Parmesan Garlic chicken wings

Now, what about the wine? I went with three very different red wines. One was a Garnacha from Spain, another was a Petite Sirah from California, and the third was a Grenache, Syrah and Mourvedre blend from the Southern Rhone in France.

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Though perhaps not the best example of Petite Sirah in the world, the Spellbound 2010 Petite Sirah from California was the best wine to pair with the hot wings. The fresh California fruit really balanced the heat from the Sriracha hot wings perfectly. The Spellbound Petite Sirah was a “Grocery Store Wine” that cost around $15. The aroma is ripe red raspberry, with hints of chocolate, and is very inviting. The palate is soft silky red fruit, not super complex or super structured. It’s definitely a California porch sipper, but I think it’s a nice wine and the hot wings are perfect with it – all fruit balances all heat!

Domaine de la Maurelle 2010 Gigondas red wine

Domaine de la Maurelle 2010 Gigondas red wine

The Domaine de la Maurelle Gigondas 2010 was a very nice, but very different wine to pair with the chicken wings. This blend of Grenache, Syrah and Mourvedre has a spiced black and blueberry aroma. The palate is medium mouth feel, dominated by earthy leather on the palate with dried red and black fruit, with firm tannin, as well as some menthol rounding it out. Old world wine all the way, yet nice with the wings. This Southern Rhone red wine cost $25.

Las Rocas 2009 Garnacha red wine from Spain

Las Rocas 2009 Garnacha red wine from Spain

Finally, we had Las Rocas 2009 Garnacha. Disappointed. This was a wine that in 2008 I was singing praises of. Now, I’m just going to say, skip it. The aroma is subdued red raspberry with hints of a leather bound book. The palate is fresh and ripe fruit, with some earthiness. However, there’s a green celery component that really is NOT pleasant. The $15 wine was too simple and yet too awkward to really get behind. However, I believe a nice Spanish Garnacha (Grenache) would be perfect with the Sriracha chicken wings, or the parmesan and garlic wings.

So, there you have it, three, well two wines that pair perfectly with chicken wings for the Superbowl. Whether you go for Parmesan Garlic or Sriracha hot wings, you’re sure to score with the three recipes I linked above. So, tell me, what’s your favorite wine for the Superbowl? And what are you pairing it with? Let me know below, just leave a comment! 

 

Wine, Steak and The Godfather Part II

review wine pairing napa cellars merlot 2007 and steak

Napa Cellars Merlot 2007

On Sunday night, we like to get ready for the work week ahead, have a comfort meal, and watch some TV. This weekend, AMC ran a Godfather marathon, which seemed perfect to watch while eating steak and drinking red wine. With The Godfather Part II as a backdrop, we grilled some delicious porterhouse steaks, and popped the cork on a wine that’s been in my cellar for a few years. Sipping the Napa Cellars Merlot 2007 with Michael Corleone was a perfect way to end the weekend.

How Do We Grill Our Steak?

We’re steak purists. This is not to imply we don’t like interesting and exciting preparations for our steaks. I’ve have some amazing steaks with sauces that could blow your hair back. However, when we pull out the Weber charcoal grill, we only season our steak with two ingredients. Those ingredients are salt, and pepper. We grill the steaks over a high heat for about 5-7 minutes per side, and pull them off medium rare. Then, we pour the wine.

Grilled Porterhouse Steak with Sautéed Mushrooms paired with Merlot  red wine

Grilled Porterhouse Steak with Sautéed Mushrooms paired with Merlot

Tasting the Napa Cellars Merlot 2007

Part of the Trinchero Family Estates portfolio, I’ve written about Napa Cellars wines in the past. This bottle was a sample that I received in 2010, so it’s been sitting in my cellar a while. I opened the Napa Cellars Merlot 2007 about 30 minutes before we were ready to eat, and poured 2 ounces or so into a glass. This allowed the bottle to open up a little, and I was able to sip on some of the wine while grilling the steaks. The wine was an opaque purple to garnet color in the glass, with an aroma of fresh blueberry and brambles. The palate was full, having great layers of blueberry and vanilla, with wonderfully integrated oak in the form of warming cedar and spice that is noticed on the mid-palate and finish. This wine really benefited from the 30 minutes of air, and certainly evolved over the next hour as it was slowly sipped.

Napa Cellars Merlot 2007 Pairs Perfectly With Steak

Napa Cellars Merlot 2007 Pairs Perfectly With Steak

Wine Pairing With Steak

We do tend to eat a lot of red meat, steak being on the menu at least twice a month. While we usually pair a Cabernet Sauvignon, we’ve been known to break out an Italian red wine for steak before. Merlot does not make it into our glass often, but not because we aren’t fans. Rather, it’s a wine we just don’t seem to grab from the shelves often enough. However, as the Napa Cellars Merlot shows, Merlot a great wine time and time again.

At $22, the Napa Cellars Merlot 2007 is aged in new and 1-year old American Oak barrels, is 100% Merlot and is 14.5% ABV. When Fred from Norcal Wine reviewed the wine in 2010, he recommended it, saying it would drink through 2013, though it’s doing fine in 2014 in my opinion. While you’re not likely to find the 2007 vintage in stores, I would not hesitate to try the current, 2011 vintage of this wine. Napa Cellars wines deliver time and time again, and at a price that’s more than reasonable.

What are your thoughts on Merlot? Let me know below!

 

What is Cabernet Franc?

Cornerstone Cellars Cabernet Franc Harvest

Cornerstone Cellars Cabernet Franc Harvest

Have you been curious about the taste of Cabernet Franc when someone orders a glass with their meal? You may very well have had a wine made with Cabernet Franc from France, or even California, and not known. All too often we stay in the safe zone with our wine choices, rarely venturing outside of our “wine box”. After reading this, you’ll not only know what to expect in that glass of Cabernet Franc, but you’l be able to pair it with foods, and talk about it, if you want.

The History of Cabernet Franc

A black berry, because grapes are indeed berries, Cabernet Franc can be found in many parts of the world, though it’s most well suited in France, from the Loire Valley as well as Bordeaux.  However, you’ll find wines made from mostly Cabernet Franc in California, as well as New York, and Virginia, amongst other areas. It is one of the oldest varieties of grape in Bordeaux, with documented evidence of Cabernet Franc in Loire vineyards near Chinon dating back to 1534, though under the name Breton. Cabernet Franc was then mentioned in Pomerol in 1716. Cabernet Franc was crossed with Sauvignon Blanc to make the popular wine grape Cabernet Sauvignon.

What Do Cabernet Franc Wines Taste Like?

One of the main Bordeaux varieties, Cabernet Franc is primarily a blending grape. Cabernet Franc is paler, lighter, crisper, softer and more aromatic than Cabernet Sauvignon, which lends finesses and peppery aromas to the wine when blended with grapes like Merlot and Cabernet Sauvignon.  Green pepper, tomato and vegetable greens are often scents and tastes found in Cabernet Franc in an underripe bottling. However, in more recent vintages, longer, warmer growing seasons and advanced vineyard practices have produced more fruit focused and floral tastes, eliminating some of the green and herbaceous notes from the flavor profile. You can find wines made mostly, or exclusively, from Cabernet Franc in Chinon, as well as parts of the US, such as California and New York as previously mentioned. I recently reviewed the Stepping Stone 2008 Cabernet Franc, which could have been made with the grapes being harvest in the photo above, which came from the Cornerstone Cellars Harvest Blog.

Food Pairing with Cabernet Franc Includes Prime Rib and other roast beef dishes

Food Pairing with Cabernet Franc Includes Prime Rib

Food Pairings with Cabernet Franc

Wines made from Cabernet Franc grapes like foods that have a fair fat content, and are roasted. Think of drinking cabernet franc wine when you are eating:

  • Beef, whether steak or roasts
  • Cheese, especially goat whether alone or in a dish
  • Roasted duck
  • Venison chops, steaks or burgers
  • Grilled or roast eggplant, or eggplant parmesan
  • Lamb, especially grilled and roasted
  • Roasted vegetables
  • Pasta with red sauce, especially a meat sauce / bolognese sauce

Are you a fan of Cabernet Franc? Let me know which one you’ve enjoyed in the past by leaving a comment below.

Pairing Beef Jerky And Wine – It Works!

Beef Jerky from House of Jerky paired with red wine and white wine

Beef Jerky from House of Jerky

In this family, we all love beef jerky. Given that love for jerky, when asked if I wanted to pair some House of Jerky products with wine, I figured it would be a blast. I was sent a number of samples, 13 in total, of House of Jerky’s line of products. There is a variety of meats- boar, buffalo, venison, turkey, beef, as well as seasonings including black pepper, sweet & spicy and HOT. I’ve already reviewed the seven wines to pair with jerky or smoked meats. So, lets get to the jerky and wine pairings.

WHO IS HOUSE OF JERKY?

Ron and Janie opened their first jerky store in 1996. They had been making jerky for years, and basically selling it on the road side. They believed in their product, and had a vision to deliver the best jerky in the house to your house. Starting with one 100 square foot store, they expanded to an 800 square foot store within a year. House of Jerky now has over 20 retail locations across the US. I really like the quality of the products overall. I was a tad concerned about the price, as it’s higher than the mass produced “Jerky” you get at Walmart. However, some comparison shopping between premium jerky brands show they are competitive with other jerky makers. There is even a fairly popular grocery store brand that ounce for ounce is the same price.

A Recap of the Seven Wines

  1. Jip Jip Rocks Shriaz 2011
  2. Eberle Syrah 2011 Steinbeck Vineyard
  3. Seghesio Sonoma Zinfandel 2011
  4. Domaine Mas du Bouquet 2010 Vacqueyras
  5. The Biltmore Riesling
  6. Tenimenti Ca’Bianca Moscato 2010
  7. Leitz Weingut 2009 Rüdesheimer Berg Rottland Spätlese

WHAT JERKY DID WE TRY?

House of Jerky offers a wide variety of beef venison buffalo turkey jerky

House of Jerky offers a wide variety

  • Black Pepper Beef, Buffalo, and Wild Boar Jerky – All three meats have a big soy flavor, a little salt, and not a big pepper punch. I found the buffalo nicer than the beef for my tastes, with the wild boar right behind it. It has good chew, medium pull , and great flavor.The Black Pepper options sing with the Eberle Syrah 2011, as the salt and soy bring the fruit of the wine out very nicely. The Domaine Mas Du Bouquet is ok with the black pepper jerky,  though it’s a bit too soft and feminine to stand up to the salty soy flavors.  The Leitz Spatlese Riesling seems fresher and fruiter paired with this option, while the Bitmore Riesling takes on a interesting smokey flavor. The Ca’Bianca Moscato also works really nicely, perhaps best with the black peppery buffalo jerky.
  • Teriyaki Beef Jerky - The texture was a bit less dry than the Black Pepper options, which I liked. The palate has a sweetness, which was ok with the Jip Jip Rocks Shiraz. Paired with the Seghesio Zinfandel’s berries and spice flavors, this jerky seemed a nice pairing. However, it was the Eberle Syrah that took on 100% different characteristics.  After a bite of the jerky, the wine shows amazing coffee flavors, with tobacco and dark cherry, but no spice.
  • Teriyaki Turkey Jerky - Similar to the beef in flavor, with a little more pull/chew, this was a favorite of mine. The Jip Jip Rocks Shiraz worked best with this jerky. The approach was lackluster, but the spice on the finish really packs a whallop, and that black pepper balances the sweet marinade. The Eberle Syrah works ok, though the fruit is gone, perhaps some tart black cherry, and an earthy leathery tobacco.
  • Teriyaki Buffalo Jerky - This jerky had much less pull, and was a little less dry than the beef. The flavor was similar to the previous two, though not as sweet. The Eberle was really the only wine that paired with this option. The fruit is dry and dusty, and the spice is nice and warm on the palate. 
  • Sweet and Spicy Beef (and Turkey) Jerky – These options were similar, just with different chew to them. The Jip Jip Rocks Shiraz can’t tame the spice, it’s a blow your head back kind of power. The Seghesio Zinfandel was really nice, but not for the weak tongued. The spice and pepper is ripping when pairing the two. Eberle Syrah seems to like these jerky options, the fruit is present, it keeps the spice under control but doesn’t kill it. The Domaine Mas du Bouquet is dusty and dry, showing violets and almost no fruit, but it does integrate with the spices. 
  • HOT Beef (and Buffalo) Jerky - great pull and great chew, not super dry, and the heat is big – boom! The best pairing was the Ca’Bianca Moscato, as the white flowers and honeysuckle just pair perfectly with the heat of this House of Jerky option. Even a few minutes after the sip, the heat from the jerky shows, but the wine is still in harmony with it.
  • Natural Style Beef Jerky  - This sample was a little more dry than all the others. The flavor that came through most was soy (sauce).

I’ll say this – the HOT jerky, it’s hot. You need to be a fan of hot foods! Of the Black Pepper Jerky options, the buffalo and wild boar were better than the beef in my opinion. They had a nicer black pepper flavor, where as the beef had a big smoke/soy flavor that took center stage.  I really liked the pull and chew of the wild boar best of the three. And, I can say I was eating wild boar! WIN!

As for my favorite House of Jerky products, I really liked the Teriyaki Turkey and Buffalo jerkys. They weren’t salty or very soy based, and had a touch of sweetness. My next favorite was the Sweet and Spicy options, because the balance between the two flavors was fun.

How about you? Are you a jerky or smoked meat fan? Let me know what wine you prefer with your smoked meats by leaving a comment below!

Seven Wines To Sip While Gnawing On Jerky

What Wine Pairs With Venison Jerky?

What Wine Pairs With Venison Jerky?

I love pairing wine with food.  When Janie from House of Jerky asked if I would like to sample their jerky products to pair with wine, I jumped at the chance. Thirteen different types of jerky arrived! A variety of meats- boar, buffalo, venison, turkey, beef, as well as seasonings from black pepper to sweet & spicy to HOT. There is so much to cover, I’ll talk about the specific jerky and wine pairings in a separate post. Here, we will take a look at the seven wines I selected to sip while enjoying  jerky.

WHAT RED WINE DID WE PAIR WITH THE JERKY?

Four Red Wines To Pair With Beef Jerky

Four Red Wines To Pair With Beef Jerky

Jip Jip Rocks Shiraz 2011:

I was drinking the heck out of the 2005 vintage of this wine back in 2008. Dark garnet in the glass, the bouquet of the Jip Jip Rocks Shiraz 2011 is mixed black and red berries, with some spice scents. A jammy palate up front, with bold fruit flavors of blackberry and raspberry. The mid-palate turns to cooking spice and pepper, but they disappear on the finish rather quickly. Jip Jip Rocks Shiraz 2011 is big jammy fruit, though there is good spice to balance, followed by a little menthol on the finish. For $16.99, it was a decent wine.
review Jip Jip Rocks Shiraz 2011

Jip Jip Rocks Shiraz 2011

Seghesio Sonoma Zinfandel 2011:

Zinfandel works nicely with smoked meats and Bar-b-Que. The Seghesio Sonoma Zinfandel 2011 has a dark garnet to purple color, and a bouquet of  blackberry and licorice with subdued vanilla, raspberry, and strawberry scents. The palate is full, with the spices and red fruit come on fairly powerfully at the approach. There is a great spice and pepper on the mid palate to the finish, with a very long lasting christmas spice/baking spice component. There are great notes of vanilla from the oak aging, as well as cola flavors throughout the palate. For $20, a very nice wine.
review Seghesio Zinfandel Sonoma 2011

Seghesio Zinfandel Sonoma 2011

Eberle Syrah 2011:

Hailing from Paso Robles, California, but very French in style, the Eberle Syrah 2011 has a dark garnet color, with a very subdued nose; spice and tobacco along with raspberry blueberry on the bouquet. The palate has great depth, earthy tobacco and leather wrapped around dried spiced berries. There is a beautiful warming spice on the palate that offers a very lengthy finish. Another very nice wine at $20.

review Eberle Syrah 2011 Steinbeck Vineyard

Eberle Syrah 2011 Steinbeck Vineyard

I was fortunate to meet Gary Eberle when I visited Paso Robles in 2011. He is a bear of a man, in size and in presence. His stories captivated the group, from bringing French vines to California in the 1970s to flying his own plane. It was an honor to meet him, as well as Steve Lohr of J Lohr, Ken Volk of Kenneth Volk Vineyards, and Stephan Asseo of L’Aventure.

Chatting with Gary Eberle About Wine

Chatting with Gary Eberle About Wine

Domaine Mas Du Bouquet Vacqueyras 2010:

The fourth red is from Vacqueyras, an appellation in the southern Rhone Valley of France. Domaine Mas du Bouquet 2010 Vacqueyras is a blend of Grenache, Syrah and Mouvedre, or GSM.  A soft bouquet of dried red and black berries, the palate is very soft, dried blueberries, and violets. This $19 wine was given a  90 point rating by Wine Spectator, though I don’t find it as intense and racy as their notes suggest. I find it a bit more floral and feminine, and perhaps there is a bit of bottle variation to consider.

review Domaine Mas du Bouquet 2010 Vacqueyras

Domaine Mas du Bouquet 2010 Vacqueyras

 

After trying some of the spicier jerky from House of Jerky with the red wines, I decided we needed a bit of white wine in the mix. The red wines would often keep the heat going, which is great if you LIKE heat. I, however, like to balance the heat with the fresh fruit and florals of the white wines I selected. The white wines in this article were provided as samples. As always, my reviews of wines are not influenced by the fact they were provided to me.

WHAT WHITE WINE DID WE PAIR WITH THE JERKY?

 

White Wine To Pair With Beef Jerky

White Wine To Pair With Beef Jerky

Biltmore Riesling (NV) American

The Biltmore Riesling

The Biltmore Riesling

I’ve paired Riesling with spicy foods in the past, it works nicely. There is a host of delicious riesling available, from all over the world. For the HOT and Sweet & Spicy Jerky pairings I went with The Biltmore Riesling. This wine had a nose of peaches, with slight citrus aromas. The palate was thick, honeyed with gentle peach and nectarine flavors. There was a little acidity on the finish, but not sharp by any means. For $10 at Total wine, it was a pleasant wine. The semi-sweet palate would appeal to those who are not fans of dry white wines. While there was no vintage on this wine, it was harvest in 2010. Wines labels with an American appellation are not permitted by law to carry a vintage date on the label.

review Tenimenti Ca'Bianca Moscato D'Asti 2010

Tenimenti Ca’Bianca Moscato D’Asti 2010

Tenimenti Ca’Bianca 2010 Moscato

I was absolutely enthralled by this $16 bottle of Ca’Bianca 2010 Moscato. I was at first dismayed that the nose was rather non-expressive. However, this slightly frizzante wine has a crushing palate! Cascading flavors of white peach, white flowers, and sweet honey dance all over the tongue. There’s no noticeable acidity, and the frizz is fun. This light and crisp wine is perfect for those who like fresh fruit, or prefer sweet wines. The Ca’Bianca 2010 Moscato was perfect with the spicier jerkys.

Leitz 2009 Rudesheimer Berg Rottland Spatlese Riesling

review Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

The last wine of the wine and jerky pairing is another Riesling, this one from Germany. The Leitz Weingut 2009 Rüdesheimer Berg Rottland Spätlese is a brilliant hay yellow in the glass. A zippy nose of petrol and peach/stone fruit. The palate is medium bodied, with ripe peach and apricot, and a hint of acid that’s playing hide and seek with the super fresh fruits in the glass. The Leitz 2009 Riesling is heavier than the other whites, though less sweet, even though it’s a late harvest wine. This $33 wine was cellared for two years, and that likely toned down some of the acidity and freshness.

These wines all work well with a variety of foods, or on their own. Coming up, you’ll see which of the House of Jerky products the wines compliment best.

 

 

Malbec and Meatloaf – Pairing Trivento Malbec Reserve 2012

It seems as though everyone is drinking malbec these days. I’ve had dozens of friends ask for recommendations over the holidays. Heck, even my ex-wife said it’s her and her husband’s favorite wine, and I don’t think she drank more than three glasses of any wine in the 9 years we were married! Therefore, I’ve been trying to drink a little more of the red wine that most often comes from Argentina. A sample of Trivento Malbec Reserve 2012 came my way, and I was having meatloaf, so I figured why not take a quick look at the wine.

wine review trivento malbec reserve 2012

Trivento Malbec Reserve 2012

Tasting Notes For Trivento Malbec Reserve 2012

Hailing from Mendoza, Argentina, the Trivento Malbec Reserve 2012 is a fair example of the grape at a fair price. When you sip a $10 wine, you don’t expect angels to descend from the sky with trumpets, singing hymns as your tastebuds die and go to heaven. However,  you don’t want to feel as though drinking it would make Fred Sanford proud. The aroma of the Trivento Malbec Reserve 2012 is blackberry and briars, surrounded by a bit of meaty, cherry spice. The palate is an earthy, leather wrapped berry. There are medium tannins, and this is a dry wine that has a little spice and cedar mixed with some tobacco. A fair red wine for $10.

Pairing Trivento Malbec Reserve 2012 with Meatloaf

Pairing Trivento Malbec with Meatloaf

What Wine Goes With Meatloaf?

With the meatloaf, the Trivento Malbec takes on a smokey, coffee flavor. It’s a very dark wine, and there’s not a ton of fruit. This is a wine where the earthy notes come through, such as tobacco, leather, and cedar. The meatloaf recipe came from The Barefoot Contessa. We love Ina Garten, and her recipe for 1770 House Meatloaf rocked our socks off. It came from Ina’s book Foolproof, and perhaps I’ll share the recipe in the future. This was one of two wines we paired with meatloaf that night, so there’s still a look at the other red wine to come.

 

Malbec is a grape not only found in Argentina. It’s origins are believed to be French, often found in Bordeaux and Cahors, though thought to have originated in Northern Burgundy.  I’ve taken a look at Malbec from Chile in the past, and it was amazing. I’ve also recommended another malbec from Argentina on a CBS12 TV segment.

 

What is your favorite malbec? Leave a comment below, and let me know which producer of this red wine from Argentina is in your glass!

 

Dessert wine paired with Harry & David’s Organic Pears + Giveaway

French Style Pear Tart using harry and david's organic pears

French Style Pear Tart

While any day is a good day for dessert, a holiday is the best excuse to enjoy it with a dessert wine. When Harry & David asked if I’d like to host a giveaway (end of this post) of one box of their organic Royal Riviera pears during the holidays, I knew it would be a great excuse to make an easy but delicious dessert, and pair it with some sweet wines. I asked friends for a pear tart recipe, something to remind me of the one I had when in Paris. My friend Linda gave me this easy, 5 ingredient recipe that came out perfectly. I then paired three different dessert wines, and euphoria ensued.

Harry and David's Organic Royal Riviera Pears are non-gmo fruit

Harry and David’s Organic Royal Riviera Pears

The most important ingredient for the tart, of course, is the pears. They need to be perfectly ripe, sweet, juicy, and healthy. Harry & David’s organic Royal Riviera pears were just the ticket. These pears are included in just about every Harry and David gift basket, and like most tree fruit, they’re not genetically modified (non-GMO). Harry & David’s 80th anniversary is next year, and they still use all natural grafting methods, instead of genetically modifying the seeds. Though Harry & David did provide the pears for this post and the below giveaway, I have been a loyal customer personally as well on a corporate level for years.

To make the pear tart, you just need five ingredients:

2 Harry & David’s Organic Royal Riviera Pears (substitute different quality pears if you MUST…)
1 sheet Frozen Puff Pastry Dough (a rectangle that is about 12 x 8 is ideal)
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon (I improvised and did 3/4 tsp cinnamon 1/4 tsp all spice)

Pepperidge Farm frozen puff pasty was perfect

Pepperidge Farm frozen puff pasty was perfect

For the tart “crust”, I went with a frozen puff pastry dough from Pepperidge Farm. It was not the size and shape I wanted, but it worked just fine.

Before you start cutting and layering, mix up the sugar and spice ingredients in a medium sized bowl and set aside.

Slice the stem and very top off of the pears and then slice the pears in half lengthwise. Then, use a paring knife and cut out the core. Next, place the pear flesh side down, and slice lengthwise about 1/8 to 1/4 inch thick.

Slice then core the Harry & David Organic pears

Slice then core the Harry & David Organic pears

 

Slice the harry & david organic pears in 1/8 to 1/4 inch wide pieces

Slice the pears in 1/8 to 1/4 inch wide pieces

Once the pears are cut, unfold the dough, placing it on a parchment paper lined cookie sheet.

The Pepperidge Farm dough was about 9″ square, and I traced a border of about 1″ around it with a butter knife. Be sure not to go all the way through the dough. This 1″ border will cause the ends to puff up around the filling when cooking, and create edges around the pears. I would have preferred the dough’s width be about 8″, and then the 1″ border would have made for a much more narrow tart.

I was a little skeptical at first that tracing a thin border would create the puffed edges, but it really worked. WHO KNEW?!

cooking with harry and david non-gmo organic pears Trace a 1 inch border around the dough

Trace a 1 inch border around the dough

Next, begin layering your pear inside the center of the dough. Be sure the larger end of the pear is closer to the traced line, and have the pears overlap. Try to use the smaller outside pieces of pear first, as a bit of a base. That way, the longer pieces will line up nice and upright. Be sure you don’t leave too much space between the pieces.

Layer your Harry and David pears inside the center of the dough

Layer your pears inside the center of the dough

Once your pears are layered nicely, being sure not to leave too much open space in the middle, while not going over the border, sprinkle the sugar mixture on the top. Place the tart in the refrigerator while you preheat the oven to 400. It should stay refrigerated about 20 minutes.

Sprinkle your Harry and David pears with the sugar mixture

Sprinkle your Harry and David pears with the sugar mixture

After the 20 minute refrigeration, place your pear tart in the oven. Set the timer for 15 minutes. When the timer goes off, reduce the oven temperature to 350, and set another timer for 10 minutes.

When the timer goes off, if the crust isn’t golden brown and crisp, give it a few more minutes. Once finished, remove from oven and let cool. Now, on to the dessert wine!

Dessert Wine Perfect for a Pear Tart!

Dessert Wine Perfect for a Pear Tart!

Pairing wine with sweets has one general rule: your wine must be as sweet or sweeter than your food. If not, the wine may taste muted or bland after tasting the dessert. That said, I’ve selected a trio of dessert wines to pair with the tart. They each come from a different region, and are made with different grapes. I will say that the Sauternes from the amazing Chateau Coutet pictured above was not opened for this tasting. It was a full sized bottle, as opposed to the typical 375ml half bottle you’ll find for white dessert wines. I therefore chose to open another, quite delicious bottle of Sauternes to avoid any waste of the Chateau Coutet, since I was the only taster.

Pairing Harry and David Pear Tart with Anakena Late Harvest 2008 dessert wine

Anakena Late Harvest 2008 dessert wine

Hailing from Chile, the Anakena Late Harvest 2008 ($20) was the least sweet of the three wines. However, it was still a perfect pair with the pear tart. Made with 85% Viognier and 15% Muscat of Alexandria, the Anakena Late Harvest 2008 was not heavy on the palate, and still a bit crisp. The nose and palate were delicate white floral and dried apricot, with decent acidity. It’s not as  heavy or viscus as a Sauternes, and there are no honey notes that are found in the other two options. However, this is definitely the best dessert wine pairing if you are not typically a sweet wine drinker.

pairing harry and david pear dessert with Les Petits Grains 2011 Muscat de Saint Jean de Minervois

Les Petits Grains 2011 Muscat de Saint Jean de Minervois

From the South of France, I paired Les Petits Grains 2011 Muscat de Saint Jean de Minervois ($15) with the pear tart. Made with muscat grapes, the Muscat de Saint Jean de Minervois uses the noble Muscat a Petits Grains variety of grape, different than the Muscat of Alexandria in the Anakena Late Harvest wine, though from the same family. The commune of Muscat de Saint Jean de Minervois was named after it’s famous muscat wines in 1936, and was originally Saint-Jean-de-Pardailhan.  The bouquet of the Les Petit Grains 2011 was unimpressive, and perhaps a little plastic. However, the palate is much different. A very viscous wine, there are delicious floral and honey flavors mixed with spiced orange rind, and laced with dried apricots that dance on the palate. This was an excellent option to pair with the Harry & David Royal Riviera Pear inspired dessert.

Chateau de Cosse 2008 Sauternes with pear tart dessert

Chateau de Cosse 2008 Sauternes

The coup de grâce of this delicious project was pairing of Sauternes with the tart. I selected the Chateau de Cosse 2008 Sauternes ($20), which is part of the Domaines Barons de Rothschild family. The bouquet is amazing floral, sweet honey and ripe apricot. This wine is much more viscous than the previous two, providing a very rich experience. The palate is a sweet savory experience, and each sip makes your mouth water. There are amazing flavors of honey and dried apricot, mixed with hints of flowers. This was the best pairing in my opinion.

Now the exciting part. I’m happy to be giving away some of Harry & David’s Organic The Favorite® Royal Riviera® Pears. One lucky person will win 1 box of beautiful organic pears ($34.95 value)!  H&D invented the fruit of the month club. At least one shipment of these pears is sent to every member. You can savor these delectables yourself, simply enter the giveaway below. There are multiple ways to enter, so be sure to catch them all!
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This contest is open to US residents only. The winner will be chosen Sunday 12/15/2013. I will need to forward a mailing address for the winner by Monday 12/16/2013 to Harry & David!

a Rafflecopter giveaway

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Exciting Delivery From Harry & David organic non-gmo pears

Exciting Delivery From Harry & David

Remember that Sharing is Caring. You should not only share this post with your friends, but share some wine and pears with them!

 

The Chateau de Cosse 2008 Sauternes and the Les Petits Grains Muscat de Saint Jean de Minervois 2011 were both media samples from Pasternak Wine Imports. The pears used to make this dessert, as well as for the giveaway, were provided by Harry & David. However, per my sample policy, I offer no assurances that I will use products that are samples, and that my opinion will always be honest about the products I use. I have nothing but my word and reputation, and no free wine or food will make me compromise that.