Drink Eat Love

Monday Night Wines (Sunday's Family Dinner)

 This week we explore the wines we had with our cousins on Sunday night. Having had a horrible wine tasting earlier in the week (not the Gosset tasting), I did not want to risk disappointment so I grabbed two wines that I thought would be good: Chateau Gardet & Company "Selected Reserve" non-vintage Champagne and Chateau Camensac, Haut-Medoc 1999. Needless to say, it was a good wine night.

Wine: Chateau Gardet & Company "Selected Reserve" Champagne

Origin: Chigny les Roses, Montagne de Reims, Champagne, France

Vintage: Non-Vintage: 75% of wine is from prior vintage with 15% from reserve vintages

Price: $40 - $50

Website: http://www.champagne-gardet.com/

Fun Fact: The "Brut Reserve" is an equal blend of Chardonnay, Pinot Noir and Pinot Meunier. The grapes are primarily from the family's vineyards in Chigny les Roses, Ludes and Rilly la Montagne. The house was established by Charles Gardet in 1895.

Tasting Notes: When I pull Champagne out from the fridge, it is always a hit. I had never tried this wine, so I was a bit apprehensive (I do maintain a back-up at all times...just in case) but I needed to try it. It was in a box of samples and I really liked the old-school label. Once I "fizzed" the cork and poured the taste, I knew we were in for a treat. This is a beautiful non-vintage Champagne. Aromas of fresh pears and apples are mixed with a touch of fresh baked bread and honey. The 15% reserve wine in the blend shines through, giving richness in the nose and mid-palate that creates a complexity not seen in many non-vintage Champagnes. The palate was bright, rich and well balanced. The family enjoyed the wine so much, it was finished in about 10 minuets. Champagne is a great aperitif and pairs well with smoked trout, very creamy cheeses (that are not too funky) and cream based dishes.

Wine: Chateau Camensac

Origin: Haut-Medoc, Bordeaux France (in the commune of Saint-Laurent-Medoc)

Vintage: 1999

Price: $25 - $35

Website: http://www.chateaucamensac.com/

Fun Fact: Chateau Camensac is a 5th Growth of the 1855 Bordeaux Classification. The property boarders the famous commune of Saint-Julien and is on gravel soil on a slight hill.

Tasting Notes: After having tried so many crap, this was quite the joy. The wine was a beautiful  translucent red with just a faint hint of aging on the rim (a touch of orange brown color). The nose was majestic, aromas of dried cherries, red plums, dried black berries, tea, cedar and a touch of dried herbs. The palate was just as elegant as the nose. The aromas and the flavors were seamless with fine tannins and bright acidity keeping the 9 year old wine fresh. What most people don't realize is the Cabernet based wines are not all or do they have to be monsters. The grape, when not left to turn into Violet Beauregarde can produce ethereal and elegant wines. The wine paired very well with the lamb chops and would be good with most any grilled or roasted meats.

Dinner with Family

Last night Shauna and I hosted my cousin Marshall and his wife Katherine for dinner. Katherine and Marshall live in San Francisco and being family we try to see each other as much as our schedules permit. Marshall is a "road warrior" for a tech company, spending the majority of his time on American Airlines flying across the Pacific. This Sunday his flight to Hong Kong was at 1:00 AM (technically Monday) so he had some time to squeeze in a family dinner. Being good family, Marshall asked what he should bring, and I said nothing but he insisted (being good family and all). I asked for him to surprise us with some appetizers (They brought pearls of mozzarella wrapped with speck with an arugula leaf).
Our dinner was going to be herb-roasted lamb chops, with farro, and Maple-glazed brussel sprouts. Our dessert would be homemade pecan pie with a gram-cracker crust topped with vanilla-maple homemade ice cream.

I first seasoned the lamb chops with salt and pepper. The chops were placed on a bed 6 sprigs of rosemary. We sliced 4 cloves of garlic and placed them on top of the chops with two more sprigs of rosemary. The chops were placed in a 400 degree oven for 30 minuets. They were just slightly over medium-rare. The farro is cooked like rice: 2 cups liquid to 1 cup grain. I used chicken stock to give the farro a little more flavor. Once the farro is cooked I serve it with a drizzle of olive oil and a sprinkle of salt. The brussel sprouts are halved and then sauteed with one diced shallot in a touch of olive oil until tender. You turn the heat down low and put 1/8 cup of maple syrup in and a tablespoon of Champagne vinegar. You let it cook for a few more minutes and you have a yummy way to eat small heads of cabbage. Shauna spent the last half of the day making the pie and ice cream. They both were great!

I served three wines Sunday night and will give the full report tomorrow.

1. Ch. Gardet & Co. Champagne non-vintage

2. Chateau Camensac, Haut-Medoc 1999

3. Chambers, "Rosewood Vineyards", Muscat Rutherglen (Australia)

"Champagne Everyday" Part 1: Gosset

My mother has a saying, "Champagne everyday" and I wish I could live by that mantra. The past two days I have been immersed in Champagne. As the year comes to a close suppliers begin to show their Chamganges, and not the fake stuff (if it is NOT from Champagne it is sparkling wine). On Wednesday evening I was invited to a tasting of Gosset Champagne. Gosset is a high quality producer that has a wide range of selections. My favorites are the "Brut Excellence" non-vintage, the Brut Rose non-vintage, and the 1996 "Celebris" Extra Brut.

NO MORE!

I just finished tasting fifteen very mediocre wines and I cannot take it any more!The more and more wine I taste the less I am tolerant of boring and insipid wines. Since getting into the business I have been on a quest to make sure I find the best possible wines for the best price/value ratio. There are many people in the wine/booze industry who search the globe on the same mission but why is it that there is so much plonk out there and that consumers are willing to put down cold hard cash down on crappy wine.

I passed!

Fig Heaven

Ever since David and I took up residence in our little country house just outside the center of Granada back in March, I've admired a gnarled old shade tree that hangs over the table on our barbecue terrace. But it wasn't until the summer, when it started sprouting small, green teardrop-shaped fruit, that I realized it was a fig tree.