Black Friday Stress Relief Farpointe Cellar Tasted Saturday, November 27, 2010 FLIGHT 1 2004 Gibson’s BarossaVale Wines Shiraz – Australia, South Australia, Barossa, Barossa Valley If you like blackberry pie, you’ll lije this nose. It also had an earthy undertone that framed the blueberry fruit at the end. It was nice and soft on the [...]
Archive for November, 2010
Spare Rib Vegetable Soup
November 22nd, 2010
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I made Spare Rib Vegetable Soup INGREDIENTS: 3 lbs. of beef short ribs Olive oil for browning meat 1/4 cup apple cider vinegar and more for flavoring at the end 1 onion, finely chopped 4 garlic cloves, finely chopped 4 beets, peeled and cut into 1-inch chunks. Cut off the beet greens and save on [...]
Monthly Double Blind Tasting – 11/21/2010
November 21st, 2010
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Monthly Double Blind Tasting – 11/21/2010 Farpointe Cellar Tasted Sunday, November 21, 2010 FLIGHT 1 1985 Dunn Vineyards Cabernet Sauvignon Howell Mountain – USA, California, Napa Valley, Howell Mountain Tasted double blind. The wine was dark red. It was very earthy on the nose. It also had some dirty spice and cherry. The end had [...]
Thanksgiving Wines
November 20th, 2010
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Thanksgiving Wines Farpointe Cellar Tasted Saturday, November 20, 2010 FLIGHT 1 2009 Terredora di Paolo Greco di Tufo Loggia della Serra – Italy, Campania, Greco di Tufo DOCG A stone fruit dominated nose of peach and nectarine, it had a good backbone of minerals and herbs. The slight floral smell at the end adds extra [...]
Siduri Tasting
November 17th, 2010
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Siduri Tasting Farpointe Cellar Tasted Wednesday, November 17, 2010 FLIGHT 1 2008 Siduri Pinot Noir Chehalem Mountains – USA, Oregon, Willamette Valley, Chehalem Mountains Bright cherry and cloves on the nose, with subtle barnyard aromas lifting up the fruit. A bit of spice and floral notes rounds it all out. Not as acidic on the [...]
Coq-au-vin
November 14th, 2010
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I made Coq-au-vin. INGREDIENTS: 1 bottle /1 liter plus 1 cup/225 ml of red wine 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into 1/4-inch/6-mm slices 1 celery rib, cut into 1/2-inch/1-cm slices 4 whole cloves 1 tbs. /14g whole black peppercorns 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 [...]
Boeuf Bourguignon
November 14th, 2010
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I made Boeuf Bourguignon. INGREDIENTS: 2 lbs paleron, cut into 1 1/2 inch pieces salt and pepper 1/4 cup olive oil 4 onions, thinly sliced 2 tablespoons all purpose flour 1 cup red Burgundy 6 carrots, cut into 1 inch pieces 1 clove garlic 1 bouquet garni a little chopped parsley METHOD: STAGE ONE: Season [...]
Wines of Burgundy
November 14th, 2010
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Wines of Burgundy Farpointe Cellar Tasted Sunday, November 14, 2010 FLIGHT 1 2008 Château Génot-Boulanger Volnay 1er Cru Le Ronceret – France, Burgundy, Côte de Beaune, Volnay 1er Cru Spice and bright cherry on the nose, the wine had an aroma that really pulls you in. It transitioned to dark berries and earth, and a [...]
Staff Favorites
November 13th, 2010
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Staff Favorites Farpointe Cellar Tasted Saturday, November 13, 2010 FLIGHT 1 2007 Newton Chardonnay Unfiltered – USA, California, Napa Valley A very exotic nose that kind of hid some of the oak. There was a smoky fig aroma that was mixed with melon and honey. The butter made an appearance at the end but it [...]
Poulet Basquaise
November 10th, 2010
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I made Poulet Basquaise. INGREDIENTS: 1 whole chicken about 4 lbs. cut into 8 pieces salt and black pepper pinch of cayenne pepper 2 tablespoons olive oil 1 tablespoon butter 2 red bell peppers cut into julienne 2 green bell peppers cut into julienne 1 onion thinly sliced 16 ounces canned Italian plum tomatoes 1/2 [...]
