Labor Day Weekend Pairing: Ô de Léthé - Rosé (2020) & Grilled Pork Tenderloin with Peach Salsa

The Wine

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Ô de Léthé - Rosé (2020)

Summer may be winding down, but Rosé season is going strong, and this is a do not miss Rosé wine at Cork.

Cave du Luberon is a small local cooperative wine producer that sources its grapes from the nearby terroir of sand and limestone, and from 30 year old vines. The wine is direct pressed and matured on the lees.

Nose: Fresh and intense, Subtle mix of citrus (grapefruit, mandarin and apricot)

Finish: Mineral, and white pepper give finesse and freshness providing character for the finish of the classic dry rose.

Pairs with: A wide variety of foods, from elegant raw seafoods to heavily spiced dishes, or even as an aperitif to start your meal or night. Complimentary with cuisines from Mediterranean through Japanese. A versatile wine for all occasions, relax in the freedom of this glass of Provençal rose.

The Pairing

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Grilled Pork Tenderloin with Peach Salsa

What you will need

Pork Tenderloin Rub Ingredients:

2 Tbsp. chili powder

2 Tbsp. garlic powder

1 Tbsp. brown sugar

2 tsp kosher salt

1 tsp pepper

Peach Glaze Ingredients:

1 1/2 cups peach preserves or jam

1/2 cup barbecue sauce

1 tsp grated ginger

1/2 tsp garlic powder

2 small limes juiced

Peach Salsa Ingredients:

4-5 peaches un-peeled and chopped

1/2 cup red onion minced

1/2 red bell pepper chopped

1/2 cup fresh cilantro chopped you can substitute parsley)

3 Tbsp. fresh lime juice

2 jalapeno peppers (or poblano, for less heat) remove seeds and membranes and mince

1/2 tsp kosher salt

1/4 tsp ground black pepper

Preparation Directions

Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.

Peach Salsa: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well. Cover and refrigerate for up to 24 hours.

Peach Glaze: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Grilling the Pork Tenderloin: Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.

Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is. When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.

Serve: slice the pork tenderloins and top with a large spoonful of the peach salsa.                        

Recipe adapted from: hamiltonfarmersmarket.ca

 Cheers!

The Wine Guys

Summer Pairing: Domaine Les Yeuses paired with Marinated Ahi Tuna (for 2)

The Wine

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Domaine Les Yeuses, Vermentino, Pays d'Oc, France, 2019

For 30 years, Jean-Paul and Michel, Dardé have been making exceptionally good inexpensive wines from there 13th century estate in Languedoc-Roussillon, (Southern France). This Vermentino is fresh with aromas of Asian apple pear and citrus followed with bright dry citrus fruit flavors, complemented by light minerally notes, finishing clean and crisp. Serve well chilled as a great aperitif or with light to medium fish and Mediterranean fair. (Recent press, Decanter 91) The 80ha Dardé family estate near Mèze lies on limestone-rich soils, cooled by maritime breezes. This youthful, fresh and floral Vermentino has intense flavors of stone fruit and pears, good concentration on the palate, and salty, mineral notes to finish. Shows the great potential for IGP Pays d’Oc Vermentino. Drinking Window 2020 – 2022

The Pairing

What you will need:

20 oz sushi grade Ahi Tuna

2 tablespoons low sodium soy sauce

1/2 cup green onions

2 teaspoons sesame oil

1 teaspoon fresh ginger

1.5 teaspoons sesame seeds

3 oz. avocado

Serve on your choice of greens and veggies

How to prepare it:

Marinate the tuna. Use a sharp knife to cube the tuna – I usually aim for 1/2-inch pieces, but you do what you like. Transfer the mixing bowl and stir to coat the tuna in the sauce. Cover and allow the tuna to marinate for at least 30 minutes, in the refrigerator.

Serve with a side green or sweet & spicy cucumber salad, and a glass of well chilled Vermentino.

(Recipe provided by Bill Witsik)

Cheers,

The Wine Guys

Father's Day Pairing: Sourland Mountain Spirits Apple Brandy paired with Camembert Cheese

Award winning Sourland Mountain Spirits, New Jersey's First Farm Distillery since Prohibition. Located in Hopewell, New Jersey. The Disches Family makes hand crafted small batch Vodka, Gin, Bourbon, Farmers whiskey, Rum, and one of the best Apple Brandies in America.

The Brandy

Made from sweet, fresh apple cider from Terhune’s Orchard, five miles from the distillery. Distilled and aged in American oak Bourbon barrels for at least I year, producing a brandy with a light bronze gold color and a nose that combines notes of light wood spice, a nuance of vanilla and caramel, leading you to a bright clean pallet with light notes of bourbon barrel followed by subtle caramel covered apple. Round and soft finish with lingering apple spice and a touch of oak and apple. This is a great brandy and a great gift for Father’s Day.

The Pairing

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Father’s Day only happens once a year and it is the perfect occasion to enjoy a final course of cheeses and nuts with a glass of brandy. (Option: Light a 15 year old Cuban, and settle in)

What you will need:

4 to 5 oz. Camembert and Blue Cheese, 2 to 3 oz. salted Marcona almonds, 2 to 3 oz. walnuts, enough honey to cover the walnuts, about 2 oz.

How to prepare it:

Take cheese out of the refrigerator about 15 minutes before serving, plate on serving platter. Arrange nuts in bowls or on the serving platter. Put honey on a small dish and use a small spoon to drizzle on walnut if desired. Serve with dried fruits if desired.

Cheers to Dads everywhere, The Wine Guys

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Memorial Day Weekend: Antipasto, Charcuterie, Cheese Platter Paired with ROSE’ LIME & BLANC LIME

The Wine

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BLANC LIME & ROSE’ LIME

I don’t often think of wine as fun, but this wine is fun, very well made, and maybe the next big thing. It is a must try wine ̶ perfect for a summer brunch, a picnic, or dinner on the beach.

The Ducourt family and Jean Pierre Xiradakis, the owner of the renowned restaurant “La Tupina”, decided to resurrect the summertime drink of choice from the 1950s. Served and made famous in the cafés of South-West France and the brasseries of Paris.

BLANC LIME’, made from, Sauvignon Blanc and Semillon. Natural citrus aromas (lime, grapefruit, etc.), water, sugar, and a touch of fizz. Pale yellow with green tints, and aromas of, lively, fresh, lemon zest with a note of Entre-Deux-Mers Sauvignon Blanc, leading you to a crisp clean, subtle sweetness countered by the balanced acidy and enhanced by the fizz leaving with a clean finish.

ROSE’ LIME’, Made from Merlot grown in Entre-Deux-Mers and natural red fruit and citrus, water and sugar, and some bubbles. Dazzling pale pink, with Subtle, fresh, aromas of red berries and grapefruit zest and a note of Entre-Deux-Mers Merlot mix for a fresh, crisp, wine with a touch of sweetness married with a gentle, fine sparkle and a clean finish

Both of these wines are perfectly suited as a pre-dinner drink, by itself, or with tapas, charcuterie, canapés, or sushi. Can be served with cold salads, spicy dishes and light desserts.

The Pairing

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Cheese plate, Antipasto, Charcuterie, Mezza platter, and Tapas                            

Combine an assortment of colors, aromas, textures, and flavors to have with this wine. Something that offers sweet, sour, salty, and bitter notes, for a savory umami experience.

Mother's Day Brunch Pairing: The Pale Rosé paired with Smoked Salmon & the Softest Scrambled Eggs

The Wine

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The Pale Rosé 2020 by Sacha Lichine

Invite The Pale Rosé 2020 to your Mother’s Day celebrations, brunch, Lunch, or dinner. This wine pairs very well with a broad selection of foods.

This is a new rosé wine by Sacha Lichine, renowned rosé winemaker whose award-winning rosés include Whispering Angel and Château d’Esclans. Made from a blend of Grenache, Cinsault, Syrah, and Rolle from the Vin de Pays du Var, region of Provence. The grapes were whole-cluster pressed, fermented cool and slowly in stainless steel to maintain strong aromatics, then aged three months on the lees before bottling; resulting in a very approachable soft yet crisp, rosé, with aromas of limestone, cherry, strawberry, and nectarine, followed by subtle, fruity notes on the palate, leading to a clean finish. This rosé is will work well with many types of foods. Critical acclaim WW89 ”soft-spoken, pleasing wine that exhibits pleasant aromas and flavors of red fruits and chalk. Try it with a dozen raw oysters”. (Tasted: April 11, 2021)

The Pairing

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Smoked Salmon with the Softest Scrambled Eggs

What you will need:

Slices smoked salmon

6 eggs

2 tablespoon heavy cream

Salt to taste

Pepper to taste

2 tablespoon butter

Optional: chopped chives, two bagels, and four dollops of cream cheese

How to prepare it:

Remove two slices smoked salmon from the package. Using a sharp knife, cube into 1-inch squares. Crack three eggs into a mason jar and pour in the heavy cream. Add pepper and salt. Whisk quickly with a fork, or tightly seal the jar and shake until it’s all combined. Melt the butter in a small pan over medium-high heat. Once all the butter is melted, pour the egg and heavy cream mixture into the pan and cook for 2 minutes, or until the edges begin to set. Add smoked salmon cubes to the pan and scramble for just another minute. Remove from the heat. Top with chives and serve alongside a toasted bagel with cream cheese. Serves two

Cheers to moms all over the world, The Wine Guys

Mint Julep Time: The Kentucky Derby

Mint Julep Recipe

1 ounce Kentucky Bourbon

1 ounce Simple Syrup

Bunch Mint Leaves

Crushed Ice

Splash Club Soda

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Pinot Bianco Paired with Smoked Trout, Asparagus, and Cream Penne

The Wine

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Pfitscher Pinot Bianco

Pfitscher’s Pinot Bianco comes from the Langefeld vineyard, a plot located at about five hundred meters above sea level. The vineyard is very steeply sloped, perfect for drainage and situated for great sun exposure. The grapes are hand harvested and hand sorted keeping only the best fruit to make the wine with. Fermentation takes place in steel barrels at a controlled temperatures then matured on the fine lees producing a finely structured and balanced wine with a clear green gold color showing aromas of white flowers, golden apples and Asian apple pear. Flavors of fresh apple, pear and mineral are wrapped up in this finely structured and balanced wine with an elegant body. Critical acclaim JS91 Green-apple, lemon-zest, chalk and crushed-stone aromas. It’s medium-bodied with bright acidity and a focused, tight and mineral palate.

The Pairing

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Smoked Trout, Asparagus, and Cream Penne

Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs.

What you will need

1 pound penne pasta

1/2 pound asparagus, cut into 2-inch pieces, tough ends discarded

2/3 tablespoons Extra-virgin olive oil

4 large garlic cloves, finely chopped

1 1/4 cup heavy cream

1/2 pound smoked trout or other sturdy smoked fish, broken into bite-size pieces

1/2 cup of mixed fresh herbs like dill, basil, tarragon, chives, mint and thyme (any combination will work), roughly chopped, plus 1/4 cup more for garnish

Grated zest of 1 large lemon, plus lemon juice as needed

Salt and freshly ground black pepper

How to prepare it:

1. Bring 6 quarts of heavily salted water to a boil in an 8-quart pot.

2. Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.

3. Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds.

4. Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.

Serve in individual bowls with a garnish of additional fresh herbs on top. Best prepared and eaten immediately. Serves 4 as a main course.

Cooking, and prep 25 minutes. Look for sturdy pieces of smoked fish that you can flake if you cannot find smoked trout, substitute bluefish, whitefish or salmon. Do not use lox-style salmon. Adapted from The Splendid Table.com

Cheers to Spring!

The Wine Guys

2016 Lake Family Tempranillo Paired with Chorizo & White Bean Stew

The Wine

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Tempranillo, from California? Ahhhhhhhh I don’t know. Oh, it’s from Spann Vineyards? Ok, we’ll try it!” 

Cork Wines & Spirits has had a relationship with Spann Vineyards ever since we opened, and Spann wines constantly delivers. If you like Tempranillo or bolder med/light reds, this wine is a must try. WE90

This broad rich wine shows plenty of spicy mellow fruit and oak character, and a melt-in-your-mouth texture. It spent an extra-long 34 months in older barrels and tastes like warm cherry pie with a touch of brown sugar, yet without the sweetness.

The Pairing

Chorizo & White Bean Stew

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We are excited this week to feature a new wine pairing by Jay. It is perfect for a cool SPRING day!

What you will need:

2 tablespoons olive oil, divided, plus more for drizzling

1 pound fresh Spanish chorizo or Italian sausage links

1 large onion, thinly sliced

4 garlic cloves, finely chopped

1 sprig thyme

2 15-ounce cans cannellini (white kidney) beans, rinsed

2 cups low-sodium chicken broth

Kosher salt

freshly ground pepper

5 ounces baby spinach or baby Kale (about 10 cups)

Smoked paprika season to taste (optional)

How to prepare it:

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. 

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. 

Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Adapted from Epicurious

A Classic Easter Pairing: Pinot Noir Paired with Old-Fashioned Ham with Brown Sugar Glaze

The Wine

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Merriman Vineyard Estate Pinot Noir, 2014

Mike Merriman has a goal to produce, exceptional Oregon wines. Dijon, Wadenswil, and Pommard, clones were planted in 1999, where only sustainable viticultural practices, are used in the vineyard. The vineyard is certified LIVE and Salmon Safe, and often they will crop the grapes in many blocks to just one cluster per shoot, ensuring ripeness and flavor development, helping them reach their goal of making world class Pinot Noir, just like this one.

92Vinous."Spice and smoke accented black raspberry and cherry pit aromas, along with wood smoke, cola and pungent flowers. Silky and focused. Floral pastille flavors deepen as the wine opens up. Dusty, slow building tannins. Impressively long, spice- tinged finish.

90WE. “From Pommard and Wädenswil clones, this tart and tasty wine brings cranberry and raspberry fruit, lively and acid-driven. Highlights of lemon curd and orange marmalade add further interest.

90WS. “Tightly focused and snappy, with cherry, pepper and sassafras notes accented by savory spice details that linger toward refined tannins. Drink now through 2021, $29.99

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The Pairing

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Old-Fashioned Ham with Brown Sugar and Mustard Glaze

What you will need:

1 (10-pound) smoked ham with rind, preferably shank end

1 cup unsweetened apple juice or apple cider

1/2 cup whole grain Dijon mustard

2/3 cup (packed) golden brown sugar

1/4 cup honey

How to prepare:

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven.

Increase oven temperature to 375°F. Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.

Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature. Recipe adapted from Epicurious

Cabernet Sauvignon Paired with Grilled Hanger Steak on a Fennel Salad

Charles Smith calls the Walla Walla Valley and Seattle his home and the headquarters for his internationally recognized wines, SIXTO, Casa Smith VINO, K Vinters, SUBSTANCE, and B. Leighton Wines. Charles is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast, and Food & Wine. The wines CS has made have received over 386 scores of 90 points and above. And here is a new one for you to enjoy.

The Wine

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Charles Smith "Wines of Substance" Cabernet Sauvignon 2016

When I started to research this wine, I discovered I probably could not say much more than the four highly regarded wine writers did, so here is what they wrote.

WA 92 - The wine offers up classic aromas of crushed cassis, loamy soil and pencil lead. On the palate, it’s medium-bodied, layered and flavorful, with chewy but ripe tannins and succulent balancing acids, concluding with good length. Considering the scale of this cuvee and the pittance it commands, it’s a remarkable achievement.

WA 90 Dark and spirited, with appealing blackberry, black olive and smoked anise flavors that build toward big but polished tannins. Drink now through 2024.

JS 92 - firm and linear red with currants, blackberries and hints of chocolate. Medium to full body, firm and velvety, chewy tannins and a juicy finish. Real cabernet at a real price.

JB 93 - 2016 Cabernet Sauvignon was vinified in tank before being pressed to barrel where it went through malo. Aged 13 months in barrels, its vibrant purple color is followed by a terrific bouquet of blueberries, cassis, scorched earth, and spice. Deep, rich, full-bodied, and beautifully balanced, this is the real deal, ladies and gentlemen, and it’s a no-brainer purchase. Just pretend you paid three times the price.

See what I mean? Not a lot left to say about this wine other than try it it’s a steal at $17.99

The Pairing

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Grilled Hanger Steak with Fennel Salad

What you will need:

2 garlic cloves

¾ cup vegetable oil

1 cup cilantro leaves with tender stems

1¼ cups parsley leaves with tender stems, divided

¾ cup mint leaves, divided

1½ pounds hanger steak, center membrane removed

2 tablespoons sherry vinegar

1 teaspoon fresh lemon juice

1 teaspoon honey

4 tablespoons olive oil, divided,

Kosher salt

Freshly ground pepper

2 fennel bulbs, cored, cut into wedges

2 large tomatoes, cut into wedges

3 ounces feta, cut into 2x½-inch pieces

How to make it:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resalable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.

Recipe adapted from, bonappetit.com

Cheers,

The Wine Guys

Domaine Laporte, Le Grand Argentier Paired with Pan-Seared Scallops and a Orange-Lime Vinaigrette

The Wine

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Domaine Laporte, Le Grand Argentier, Menetou-Salon, 2016

Domaine Laporte is one of the most highly respected estates in the Loire Valley. Founded in 1850,Domaine Laporte it is now run by the grandsons of Henri Bourgeois, who purchased it 1986.Menetou-Salon, located southwest of Sancerre, is a small appellation producing high quality wines thatrival the more well-known Sancerre. 

This particular wines great, light yet with a round mouth feel that is very satisfying. The nose has notes of goose berry, lime peel and a note of clean minerality with a note of very soft white flower. Clean crisp with peach or nectarine flavors intermingled with very well balanced acidity, that leads to a supple finish that lingers just long enough, if you like Sancerre or drier Sauvignon Blanc this wine is a must try. 

The beginning of scallop season is here and this wine will pair very well with almost any light dish and is just great as a starter.

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The Pairing

Pan-Seared Scallops, with a Orange-Lime Vinaigrette

What you will need: 

Scallops

1 1/2 pounds large sea scallops (dry If you can get them), tendons removed

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Orange-Lime Vinaigrette - 

2 tablespoons orange juice

2 tablespoons lime juice (fresh is best if you can squeeze it)

1 small shallot, minced

1 tablespoon minced fresh cilantro

1/8 teaspoon red pepper flakes

2 tablespoons vegetable oil

2 tablespoons extra-virgin olive oil

Salt

How to prepare:

Orange-Lime Vinaigrette - Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste, Set aside and whisk before dressing cooked Scallops. 

Scallops - Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). 

Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. 

Serve immediately, garnish with orange or lime wedges and dress with the vinaigrette. 

Recipe adapted from splendidtable.

Cheers!

The Wine Guys

Happy Easter & Happy Passover

The WIne

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“La La” Grenache rosé 2017, By A-Frame Wine Company

Influenced by the wines from Southern France and Spain, A- Frame wine company, is creating spectacular wines in the higher elevations of Santa Barbara County. This beautiful pale salmon colored wine was sourced from "Black Oak" and "Watch Hill." Vineyards known for ideal growing conditions for Grenache Noir grapes. The grapes for La La were harvested early in the morning of the September 25, 2017 and brought straight to the winery (preserving the freshness of the fruit) then lightly pressed. This wine was fermented and aged in stainless steel tank and aged on fine lees until bottling on February 15, 2018. When I tasted this wine with the Cork Team, it became one of my top picks for 2017 roses from anywhere, it’s bright and a little bold yet balanced, with notes of strawberry melon, mingling with citrus, soft floral notes and clean minerality. The wine is mouthwatering and full of flavor that’s completed by fresh acidy giving you the desire to take another sip, almost before you have finished the first taste. This wine is great on its own, but it’s great at contrasting most any light to medium fair.

PS: Cork is one of a very few places you can buy this anywhere in the United States.  At $24.99 it is worth every penny.

The Pairing

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Smoked Salmon Eggs Benedict with Asparagus

What you will need:

1/2 cups butter, melted and hot

2 tablespoons lemon juice, hot

4 tablespoons water, hot

3 egg yolks

1 tablespoon dill, chopped

Salt and pepper to taste

4 eggs

2 English muffins spilt and lightly toasted / or a Matzo Brei if celebrating Passover

See link to recipe: https://www.bonappetit.com/recipe/matzo-brei

12 spears asparagus, blanched

4/6 ounces Scottish smoked salmon

How to Prepare it:

Place a large pot of water on one burner over medium heat for the poached eggs. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times. Whisk in the lemon juice. Remove from heat and slowly whisk in the melted butter. Season with the dill, salt and pepper and set aside. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat for the remaining 2 eggs. Place the English muffin or Matzo Brei on a plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill. Recipe adapted from closetcooking.com

Cheers and Happy Easter & Passover!

The Wine Guys

Tuscan Blended Red Wine Paired with The Ultimate Bolognese Sauce & Pasta

The Wine

Tolaini, Al Passo, 2014

Grown, harvested, and produce in Castelnuovo Berardenga, what many call the best land and location in Tuscany to make wines of exception. This wine was awarded the designation Tre Bicchieri from the Gambero Rosso 2018, the most important award for an Italian wines. Made from a blend of 85% Sangiovese and 15% Merlot, the estate grown grapes that are hand-selected. 50% of the wine is fermented in oak, and the other 50% in stainless steel, the first providing spice and structure, and the second purity of fruit. The wine is aged, mostly in 500 liter oak barrels, (Tonneaux’s) for about a year adding to its complexity. The bouquet of this wine has notes of slightly spicy oak, dark cherry, subtle leather and a pleasant herbaceousness. The garnet colored wine is medium+ in body with flavors of cherry, subtle earthiness, and spice that are complemented by fine tannins and balanced acidy giving the drinker a round mouth feel from start to finish. James Suckling awarded this wine with a score of 91 and had this to say about it” An extremely fine 2014 with berry, bark and hints of cedar character. Medium body, medium fruit and a coffee bean and berry aftertaste.” $24.99 and worth every penny. This wine is just starting to drink well and will improve with age for up to 5 more years if stored properly.

The Pairing

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The Ultimate Bolognese Sauce

What you will need:

Sauce

2 bay leaves

3 whole cloves

2 teaspoons fennel seeds

1½ teaspoons crushed red pepper flakes

¼ teaspoon black peppercorns, plus more freshly ground

1 tablespoon olive oil

3 ounces chicken livers, rinsed, finely chopped

1½ teaspoons kosher salt, plus more

½ large onion, finely chopped

½ small bunch thyme

¼ cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers

5 garlic cloves, finely chopped

1 14-ounce can whole tomatoes

⅓ cup red wine

1¼ pounds ground beef chuck (20% fat)

1 pound pork shoulder (Boston butt), ground

1½ cups whole milk

2 tablespoons red wine vinegar

Pasta

12 ounces pappardelle

4 tablespoons (½ stick) 

unsalted butter

kosher salt and freshly ground black pepper

3 ounces Parmesan, finely grated (about ¾ cup)

How to Prepare It :

Sauce

Toast bay leaves, cloves, fennel seeds, red pepper flakes, and whole peppercorns in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; transfer to a spice mill (or mortar and pestle) and finely grind. Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat; season with salt and pepper. Cook, stirring occasionally, until livers are deeply browned (they will look almost burned), 5–8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper and cook, stirring as needed, until onion is golden brown and soft, 5–8 minutes. Add garlic (adding garlic after onion has been going for a while will keep it from burning) and stir to coat. Cook, stirring often, until garlic is soft, about 2 minutes. Stir in spice mixture and 1½ tsp. salt (this will toast the spices one more time, deepening their flavor).Add tomatoes and wine, stirring and scraping up any browned bits. Mix in beef and pork (mixture will be fairly stiff, but will soften and loosen as it cooks). Add milk and mix well; everything should be evenly coated. Cover pot and braise in oven 6–8 hours. (Resist the urge to check on it. It's fine! We promise!)Remove pan from oven. As the sauce cooks, it will firm up (looking somewhat like meatloaf); stir sauce to loosen. Pluck out thyme and, using an immersion blender, puree sauce until mostly smooth. Add vinegar; taste and season with more salt and pepper as needed.

Pasta

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Toss pasta and butter in a very large skillet set over medium heat. Ladle in 1½–2 cups sauce—enough to coat pasta well—and cook, adding pasta cooking liquid as needed, until sauce is thick and glossy; season with salt and pepper. Serve topped with Parmesan.

Prepare Ahead: Sauce can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month. This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Recipe adapted from bonappetit.com.

Cheers,

The Wine Guys

Domaine Prieur Brunet Bourgogne Chardonnay Paired with Chicken in a Mushroom Cream Sauce

The Wine

Domaine Prieur Brunet, Bourgogne, Chardonnay, 2014

Domaine Prieur-Brunet is a classic Burgundy producer, located in Haut Santenay, in the Côte de Beaune, where it has been since 1804. In 2017, Maison Louis Jadot, one of Burgundy’s top négociant purchased the domaine, and today, the eighth generation (Dominique Prieur and her son Gillaume) run the estate, and continue to make world class Burgundian wine. This Chardonnay made from some of the very best estate vineyards in the area. The wine is barrel fermented and barrel aged, with battonage (stirring of the lees) every 15 days, for 12 to 18 months resulting in a wine that has a pleasant bouquet of citrus, peach, lemongrass, and acacia. On the palate, this wine has a medium/light body with a subtle creamy texture and notes of roasted hazelnut nuts that combine with well-balanced acidity and, terroir de Bourgogne leading you to a medium/short clean finish. This wine should be served cool not cold and will pair very well with medium to full flavored fish, poultry with a light cream sauces, and just fine with a little cheese and a baguette. $19.99 is a great price for this classic white Burgundy

The Pairing

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Chicken with a Mushroom Cream Sauce

What you will need:

2 tablespoons olive oil

4 tablespoons butter

3  cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick

3  sprigs thyme

Sea salt and freshly ground black pepper

4  chicken thighs, preferably organic

4  chicken drumsticks, preferably organic

½  cup chicken broth

¼  cup finely diced onion

⅓  cup Riesling

¼  cup heavy cream

How to Prepare:

Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside. Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes. Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add Riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half. Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.

Serves 4, takes about an hour, and fifteen minutes. Recipe adapted from the nytimes.com.

Cheers, The Wine Guys

Super Bowl Pairing: Wine & Swiss Cheese Fondue

The Wine

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Maison Pierre Sparr, Riesling Grand Reserve, 2015

Maison Pierre Sparr is one of the oldest wineries in Alsace, founded in 1680. Generation after generation they have followed there their philosophy that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin. This wine is made from some of the best Granite, limestone, gneiss, and chalky-clay vineyards in Haut-Rhin and Bas-Rhin creating this classic Alsatian Riesling at a great value $13.99. The nose is pure Alsace, with notes of paraffin, bright citrus and peach. Medium light in body with flavors of citrus and green apple that are met with minerality, and acidy that carries thru to the finish that lingers for just a while, making the drinker want to take another sip. Critical acclaim from the Wine Enthused had this to say about it “WE90 the ripeness of Mirabelle plums and the satisfying tartness of ripe Cox apples are met on nose and palate by wonderfully fresh lemon notes. The citrus zestiness works its way through the slender dry body all the way to the lip-smacking, fresh and even brisk finish”. This wine is great for cheese.

The Pairing

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Swiss Fondue

What you will need:

1 small garlic clove, halved

1 cup dry white wine

¾ pound Gruyère cheese, grated

¾ pound Emmenthaler, raclette or Appenzeller cheese, grated

1 ½ tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

For dipping: 

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots.

How to prepare it:

Step 1, Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Step 2, meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired.

Serve with crusty bread and other accompaniments. Serves about 6 appetizer portions, about 30 minutes prep and cooking, real easy, real tasty. Recipe adapted from nytimes.com

Cheers!

The Wine Guys

Cork Sunday Sports Pairing: Wings, Wine & Football

If you are in Hoboken today stop by Cork around 2:00 pm, there just might be a wing for you to sample with this wine!

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The Wine

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Columbia Winery, Merlot 2014

The 2014 vintage was warm all season long providing a large, uniformly excellent crop that came in about two weeks earlier than usual. Grape quality was superb, with Merlot developing ripe dark fruit notes and soft tannins. Winemaker Sean Hails selected the best grapes (85% Merlot, 8% Syrah, 5% Malbec, 2% Select Red Varieties), from the best vineyards within Columbia Valley, creating this rich, full-bodied wine that opens with a dark purple color and enticing aromas of plum, clove and baking spice. The pallet is fruit-forward with, flavors of black cherry, wild blackberry and juicy plum, complemented by notes of sweet oak, vanilla and hints of mocha and a round, mouthfeel, leading you to a finish that lingers with notes of ripe raspberry and caramel. This wine is a really great pairing for mild to medium traditional Buffalo wings, and a good value at $16.99.

Here is what two acclaimed critics had to say:

WE88 Exuberant aromas of cocoa and raspberry with light herb accents are followed by fresh, forward fruit flavors backed by lightly grainy tannins that bring some astringency.

WA87 Deep ruby colored, the 2014 Columbia Valley Merlot offers a classic bouquet of plums, caramelized black cherries, and chocolate and tobacco leaf in its forward, charming, enjoyable style

The Pairing

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Oven Roasted Buffalo Wings

I researched 14 oven recipes, before picking this one and it is the best I have made. It takes some extra prep time but it’s worth it. No time, need it now, want the real thing, my Buffalo, Boeheim, turned me on to http://www.duffswings.com/   

What you will need:

5 pounds chicken wings, cut into drumettes and flats, (I recommend using organic air dried chicken wings if you can they provide better taste and texture)

5 teaspoon baking powder

5 teaspoon kosher salt

For the sauce:

1 cup Louisiana Hot Sauce (I used Frank's)

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

How to prepare it:

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust an oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.  

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a warm platter. Repeat with the remaining wings. Serve with celery sticks, and a blue cheese dip Recipe adapted from seriouseats.com

Cheers, The Wine guys

Start the New Year Out with Cable Bay Sauvignon Blanc Paired with Oyster Pie

Oysters are in season and at their best on the east coast, here’s a great way to enjoy them in the cold of winter.

The Wine

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Cable Bay, Awatere Valley, Marlborough, NZ, Sauvignon Blanc, 2016

This is a complex and vibrant wine, conveying all the characteristics of a faultless growing season.Rocket flowers, passionfruit, papaya, lime and Smokey chicory mingle in the bouquet of this grown up sauvignon blanc The palate of this wine is finely textured with a note of chalky mineralality and, focused acidity giving the wine dimension and overall great balance.

SM91 points: Bright, light straw-yellow color. The nose is softly full with aromas of ripe passionfruit entwined with notes of cut grass and nettles, unfolding green herbs and suggestions of green bean, a classic Awatere Valley expression. Dry yet fruity with a medium light body and flavors passionfruit, fresh herbs, citrus and sweet grass, that carry to an elegant, lingering finish.  Serve as an aperitif, or pair this wine with seafood, Pacific Rim fare, and light poultry. This wine is ready to drink but will develop more layers over the next two years. Estate grown fruit from the ‘Cinders’ vineyard, cool-fermented in stainless-steel, and aged 5 months on lees.

The Pairing

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Oyster Pie with Leeks, Bacon and Mashed Potatoes

What you will need:

1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in 2-inch cubes

4  tablespoons unsalted butter, more as needed

Salt and pepper

¼  pound smoky bacon, cut crosswise into 1/4-inch lardons

2  medium leeks, pale and tender parts only, chopped in 1/2-inch pieces

1  teaspoon chopped thyme

1  cup crème fraiche

1  cup heavy cream or milk

1  tablespoon whole grain French mustard

Pinch of cayenne

12  large oysters, or more if desired, shucked, with juices

1  cup coarse dry bread crumbs

Handful of grated Parmesan

2  tablespoons chopped parsley, for garnish

How to prepare it:  

Step 1 - Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.

Step 2: Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose). Set bacon aside.

Step 3: Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy. Last step, Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley. Recipe adapted from nytimes.com

Cheers, The Wine Guys

Saint-Estèphe 2014 Paired with Braised Lamb Shanks

The Wine

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Chateau, Lilian Ladouys, Saint-Estèphe 2014

When I tried this wine I knew I liked it, then I started to do some research, and I found out that, most of the acclaimed wine critics, liked it as much or more as I did, here’s is what they had to say:

93 points James Suckling, Fantastic aromas of blueberries, orange peel and flowers. Full-bodied, fruity — yet silky and focused with a beautiful center palate of fruit and ripe tannins. Remains fresh and gorgeous. Best ever.    (2/2017)

93 points Wine Enthusiast, under the ownership of Jacky Lorenzetti, president of one of France’s top rugby clubs, this estate is now performing impressively. The wine is finely structured with dark tannins and tight acidity and a hint of minerality. It is Merlot-dominated, although it is the 40% Cabernet Sauvignon that brings out the black-currant fruitiness. (RV)    (4/2017)

90 points Robert Parker's Wine Advocate, the 2014 Lilian Ladouys has an upfront blackberry and blueberry-scented bouquet, quite showy compared to its peers. All the same, it seems very pure with some luscious blackberry and bilberry scents neatly entwined with the oak. The palate is medium-bodied with firm tannin and it is a little rigid at the moment, yet it offers commendable depth and grip. Afford this 3-4 years in bottle as it feels "uptight" at the moment, but there is certainly focus and class in situ. (NM)    (10/2016)

90 points Vinous, the 2014 Lilian Ladouys is soft, plump and incredibly appealing. Bright red cherry, raspberry, rose petal, mint and sweet spice notes are all pushed forward. This is an absolutely delicious, joyous bottle of wine to enjoy for its primary fruit and raciness. The blend is 55% Merlot, 4 % Cabernet Sauvignon, 4% Cabernet Franc, and 1 % Petit Verdot. The team headed by technical director Vincent Bache-Gabrielsen and consulting winemaker Eric Boissenot continues to do impressive work at this Saint-Estèphe property. Tasted two times. (AG)    (2/2017)

90 points Wine Spectator, Juicy, with good briary energy to the core of crushed plum and black currant fruit. Bay and tobacco notes fill in on the finish, adding range, though the fruit holds the upper hand easily. (JM)    (3/2017)

The Pairing

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Braised Lamb Shanks with Rosemary

What you will need:

6 lamb shanks (about 5 pounds total)

2 tablespoons olive oil

2 medium onions, chopped

3 large carrots, peeled, cut into 1/4-inch-thick rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine

1 28-ounce can diced tomatoes with juices

1 14 1/2-ounce can low-salt chicken broth

1 14 1/2-ounce can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons grated lemon peel

How to prepare it:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low.

Cover; simmer until meat is tender, about 2 hours. Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.)

Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks. Recipe adapted from epicurious.com

Cheers!

The Wine Guys

Fall Pairing: Van Ruiten Pinot Noir Paired with Pan-Roasted Salmon on a Fennel Salad

"Like human beings, a wine’s character, depends a great deal on its origins and its upbringing.”

-- Linda Johnson-Bell

The WIne

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Van Ruiten, Pinot Noir, California, 2013

The Van Ruiten Family has been growing grapes in the Lodi area for more than 50 years. Throughout the last five decades, farming practices have changed with the introduction of new technology and eco-friendly farming techniques. The family prides themselves in the uncompromising commitment to producing top quality grapes. The fruit for this wine (100% Pinot Noir from Clarksburg and the Russian River Valley) that was all hand-picked then gently pressed to preserve the delicacy and purity of the fruit. Only 829 cases of this wine were bottled in April of 2015 after ageing for ten months in French oak creating a delicious burgundy colored wine. The bouquet of this wine include Maraschino cherry wild raspberry and subtle notes of oak. Medium/ light in body with a smooth balanced mouthfeel; flavors of cherry spice and a note of cola combine with fine tannins and balanced acidy for a complete finish. I served this wine with pan-roasted salmon with fennel salad. (Recipe to follow). At $19.99 this is a reliable go to and will pair with most medium flavored dishes.

The Pairing

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Pan-Roasted Salmon with Fennel Salad

What you will need:  For 4 servings

1/2 fennel bulb, plus 2 tablespoons fronds (top frilly part)

2 tablespoons fresh orange juice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed or vegetable oil

1 to 1.5 pounds skin-on salmon fillet, preferably wild-caught cut into 4 pieces

How to do it:

Preheat oven to 350°. Using a mandoline, or knife to finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Divide fennel salad among plates. Top with salmon skin side up. Serve with sauteed root vegetables and crunchy French bread to soak up all the rich flavors, Recipe adapted from, Giuseppe Tentori, on bonappetit.com.

Cheers, The Wines Guys

Streicker Cabernet Sauvignon Paired with Australian Carpetbag Steak

“Wine – the intellectual part of the meal” – Alexandre Dumas

The WIne

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Streicker, Ironstone Block, Old Vine, Cabernet Sauvignon, 2010

The Ironstone Vineyard, is one of the oldest vineyards in the Margaret River, with brown loamy sands over gravelly clay soils that are exceptionally well suited to growing cabernet that will produce wine with layered flavors. The 2010 harvest yielded fruit that is on par with the finest vintages to date. With 7 years of barrel and bottle conditioning this wine is just opening up with ripe yet restrained red fruit aromas, a touch of toasty oak, and soft dried herbs.  Crimson red in color this wine is medium/full in body with flavors of currant, and dark cherry, accented with a notes of slight vanilla and fresh sweet pepper.  Fine well integrated tannins combine with the fruit and balanced acidy for a structured, layered lingering finish. Only 415 cases of this wine were made. Treat yourself or someone else at $39.99 it’s worth every penny. This is what James Halliday, of The Wine Companion had to say, 96 Points, “Supremely fine and elegant cabernet, effortlessly communicating its fragrant bouquet, its silky medium-bodied palate with cassis, black olive and redcurrant all on display, the oak synergistic, the tannins fine. Drink By: 2030

The Pairing

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Classic Australian Carpetbag Steak

What you will need: (For four servings)

4, Thick-cut beef filets mignon or New York strip steaks

8 to 10 Oysters, cleaned and shucked

1/4 cup Worcestershire sauce

2 tablespoons Lemon juice

Salt and pepper, to taste

1/4 cup Cognac or brandy

3 tablespoons Oil

1 cup Beef stock

4 tablespoons Butter, room temperature

How to prepare it:

Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket. In a bowl, mix together the oysters, Worcestershire sauce, lemon juice and salt and pepper to season. Set aside to marinate for at least 30 minutes. Pour a little of the marinade into each pocket and stuff each steak with 2 or 3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavors to meld. Heat the oil in a large skillet or sauté pan over medium-high flame until it just starts to smoke. Season each steak with salt and pepper. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side for medium-rare. If you like your steaks more well done, reduce the flame to medium and cook for another 2 minutes for medium or another 4 to 6 minutes for well done. Place the steaks on warm plates while you make the sauce. Remove the skillet or sauté pan from the flame and carefully pour in the cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Then add the beef stock and simmer to reduce its volume by about 1/2. Remove from heat, adjust seasoning with salt and pepper and whisk in the butter. Recipe adapted from http://www.whats4eats.com

Cheers!

The Wine Guys