Hearty Red and Crisp Whites

Hearty Red and Crisp Whites
Farpointe Cellar
Tasted Saturday, October 16, 2010

FLIGHT 1

2008 Couly-Dutheil Chinon Les Chanteaux – France, Loire Valley, Touraine, Chinon The nose had tropical fruit and stone, floral notes and pineapple, and a little citrus at the end. The palate was crisp, with floral notes and stone, pineapple and lemon, and a nice tropical fruit finish. (91 Points)

2006 DeLille Cellars Chaleur Estate Blanc – USA, Washington, Columbia Valley The nose had honey and floral notes, cantaloupe and grass, and a litte stone at the end. The palate was rich, with toast and cantaloupe, honey and herbs, and a good floral finish. (91 Points)

2008 William Fèvre Chablis Champs Royaux – France, Burgundy, Chablis The nose had salty crushed rock and grapefruit, lemon and a little apple. The palate was crisp, with smoke and stone, lemon and apple, and a lot of grapefruit on the finish. (90 Points)

2009 Girard Sauvignon Blanc – USA, California, Napa Valley The nose had orange and tropical fruit, lemon, and a little grapefruit. The palate was crisp, with citrus and stone, grapefruit and pineapple, and some lemon and the finish. (89 Points)

2007 Robert Craig Cabernet Sauvignon Affinity – USA, California, Napa Valley This wine had a huge over-extracted nose of black currant and blueberry, mocha and earth, and a big shot of vanilla. The palate was rich, with loads of tannins, some black currant and blueberry, chocolate and earth, and a bunch of oak on the finish. Not very good. (80 Points)

Braised Cabbage

Braised Cabbage

INGREDIENTS:

  • 1 head green cabbage
  • 1 medium yellow onion, coarsely chopped
  • 1-2 large carrots, cut into 1/4 inch rounds
  • 1/4 cup chicken stock, or water
  • 1/4 cup extra virgin olive oil, or other fat
  • 1/8 teaspoon crushed red pepper

METHOD:

Preheat the oven to 325º. Cut the Cabbage into 8 wedges and place in a 9×13 greased dish. Add onions, carrots, chicken stock, and fat. Season with salt and pepper, and red pepper. Cover with foil or a lid.

After an 1 hour flip the wedges. Try to keep them in tact as much as possible.

Cook an additional hour or until the vegetables are very tender.

Crank the oven up to 400º, uncover, and cook an additional 10 minutes or so, until the vegetables start to brown.

Coq au-vin

Coq au-vin

INGREDIENTS:

  • 1 bottle plus 1 cup of red wine
  • 1 onion, cut into a 1-inch dice
  • 1 carrot, cut into 1/4-inch slices
  • 1 celery rib, cut into 1/2 inch slices
  • 4 whole cloves
  • 1 tbs. whole black peppercorns
  • 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string )
  • 1 whole chicken, about 3.5 lb, ‚trimmed meaning guts, wing tips and neckbone removed
  • salt and freshly ground pepper
  • 1 tbs. olive oil
  • 6 tbs. butter, softened
  • 1 tbs. flour
  • 1/4 lb slab or country bacon, cut into small oblongs (lardons) about 1/4 by 1 inch by 2.5 cm
  • 1/2 lbs. small white button mushrooms, stems removed
  • 12 pearl onions, peeled
  • pinch of sugar

METHOD:

DAY ONE:

The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO:

Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there‚

While your chicken stews slowly in the pot, cook the bacon lardons in the small saute pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos.

When the chicken is cooked through‚ meaning tender, the juice from the thigh running clear when pricked, carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.

US banks fake documents to rush foreclosures

Of course there is only one thing to do about the problem.

It can be safely predicted that the Obama administration and both major parties will take as their primary duty the protection of the banks, as has been their overriding concern since the eruption of the financial crisis two years ago.

Monthly Double Blind Tasting – 10/3/2010

Monthly Double Blind Tasting – 10/3/2010
Farpointe Cellar
Tasted Sunday, October 03, 2010

FLIGHT 1

2005 Beringer Vineyards Cabernet Sauvignon Private Reserve – USA, California, Napa Valley The wine was dark red. The nose had barnyard and raspberry, cherry and spice, chocolate, and a little oak. The palate was soft, with earth and mocha, cherry and spice, and a touch of oak on the finish. (92 Points)

2007 Bodegas Alto Moncayo Campo de Borja – Spain, Aragón, Campo de Borja The wine was dark red. The nose had tar and mushroom, raspberry and cherry, spice and vanilla. The palate was soft and juicy, with black currant and earth, tar and mushroom, cherry and vanilla, and a good spicy finish. (92 Points)

2009 Merry Edwards Sauvignon Blanc – USA, California, Sonoma County, Russian River Valley The wine was pale yellow. The nose had peach and stone, floral notes and spice, a little apple and a little citrus at the end. The palate was crisp, with minerals and peach, apple and citrus, and a spicy floral finish. (91 Points)

2007 Vincent Gregoire Muscadet de Sèvre-et-Maine Domaine Gregoire – France, Loire Valley, Pays Nantais, Muscadet de Sèvre-et-Maine The wine was light yellow. The nose had stone and apple, citrus and spice, and some floral notes at the end. The palate was crisp, with apple and minerals, citrus and floral notes, and a spicy finish. (91 Points)

2006 August Briggs Cabernet Sauvignon Napa Valley – USA, California, Napa Valley The wine was dark red. the nose had black currant and tar, coffee beans and blueberry, orange peel and a little spice. The palate was smooth, with chocolate and raspberry, blueberry and coffee, and some spice on the finish. (90 Points)

2006 Bond Matriarch – USA, California, Napa Valley The wine was deep red. The nose had black currant and raspberry, mocha and spice, and a big shot of oak. The palate was soft, with chocolate and black currant, raspberry and spice, and a good vanilla finish. (90 Points)

2007 Unti Vineyards Barbera – USA, California, Sonoma County, Dry Creek Valley The wine was dark red. The nose raspberry and spice, mocha and spice, black currant, and a little oak. The palate had black currant and raspberry, chocolate and spice, and a little vanilla. (88 Points)

2005 Château Pavie Macquin – France, Bordeaux, Libournais, St. Émilion Grand Cru The wine was dark red. The nose had raspberry and espresso, spice and cherry, smoke and tar, and a slight hint of flowers. The palate was slightly tannic, with espresso and smoke, raspberry and tar, and some spice on the finish. (87 Points)

2001 Fernando Remírez de Ganuza Rioja – Spain, La Rioja, La Rioja Alavesa, Rioja The wine was light red. The wine seemed flawed. The nose was slightly corked towards the end. I didn’t get much fruit. (No Score)

LIVESTRONG Lance Armstrong Charity Foundation Tasting

LIVESTRONG Lance Armstrong Charity Foundation Tasting
Farpointe Cellar
Tasted Saturday, October 02, 2010

FLIGHT 1

2007 L’Ecole No. 41 Cabernet Sauvignon Columbia Valley – USA, Washington, Columbia Valley The nose had blackberry and cherry, leather and floral notes, and a touch of cedar at the end. The palate was rich, with black cherry and floral notes, cherry and leather, and a good spicy finish. (90 Points)

2007 Schild Estate Shiraz Barossa Valley – Australia, South Australia, Barossa, Barossa Valley The nose had tobacco and dried thyme, black currant and raspberry, and a little diary at the end. The palate was soft and juicy, with black currant and licorice, raspberry and herbs, and a nice tobacco and vanilla finish. (89 Points)

2004 San Patrignano Colli di Rimini Montepirolo – Italy, Emilia-Romagna, Colli di Rimini DOC The nose had cigar leaves and toasted herbs, raspberry and pencil lead, cherry and a little spice. The palate had loads of minerals, raspberry and tobacco, cherry and spice, and some herbs on the finish. (89 Points)

2007 King Estate Cabernet Sauvignon NxNW Columbia Valley – USA, Oregon/Washington, Columbia Valley The nose had toasted herbs and blackberry, oak and spice, and a little cherry. The palate was soft, with blackberry and herbs, cherry and spice, and a nice oaky finish. (87 Points)

2007 Thorn-Clarke Shiraz Shotfire (Ridge) – Australia, South Australia, Barossa The nose had smoke and meat juice, blueberry and incense, and some vanilla at the end. The palate was light, with blueberry and stone, smoke and vanilla, and a little meat on the finish. (86 Points)

FLIGHT 2

2007 Robert Foley Petite Sirah – USA, California, Napa Valley, Spring Mountain District The nose had floral notes and blueberry, blackberry and woodsy herbs, earth, and a little pepper. The palate was smooth, with blueberry and blackberry, pepper and floral notes, and herbal finish. (90 Points)

2007 Del Dotto Cabernet Sauvignon Caves – USA, California, Napa Valley The nose had forest floor and cherry, raspberry and vanilla, and some spice at the end. The palate was soft, with chocolate and cassis, earth and raspberry, and a good spice finish. (88 Points)

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