International Wine of the Month Club

Don’s June Collector’s Series Top Picks

Don Lahey — Tue, 18 Jun 2013 22:09:21 +0000

Our June Collector Series wines offer what I like to think of as ideal summer wines. But, this month I can’t just choose two. Tie goes to the runner in baseball, and as baseball is the nation’s summer pastime I’m going to adopt that rule this month. So, my first Top Pick belongs to Josh Bergström’s incredibly elegant and pure 2009 Old Stones Chardonnay, a wine that started out great and keeps getting better. This is a tiny production Chardonnay from Bergström, who is best known for his incredible Pinot Noirs. But what most people don’t realize, Josh is equally adept at fashioning compelling white wines, including Old Stones Chardonnay. My second Top Pick is a tie between Josep Grau’s deep, pure 2010 Vespres Montsant and the 2009 Château Fourcas-Borie Listrac Médoc. Grau’s Vespres is born of old vines of Garnacha (80% Grenache) and Samsó (20% Carignan), many of which are100 years of age, and the wine’s got it all going on: an opaque purple robe, a heavenly aroma, and a boatload of flavors that gush from the glass. Equally compelling but totally different in flavor and style is the Fourcas-Borie, a polished, beautiful Médoc from an outstanding Bordeaux vintage. It’s truly a sleeper of the vintage, but just don’t take my word for it. You can ask Mr. Robert Parker and other critics, or better still, taste it yourself. A votre santé.

Don

Don’s June Premier Series Top Picks

Don Lahey — Mon, 17 Jun 2013 21:18:05 +0000

Summer calls for wines that can hold up to the weather and still provide plenty of pleasure. All four of this month’s wines can do that. Yet, two wines truly stand out. Consequently, my first Top Pick goes to Carmen’s 2010 Gran Reserva Petite Sirah, a deep, robust wine with beautiful aromatics and impeccable balance. It may be the best bargain today in Petite Sirah; this wine is so good, it could easily sell for nearly twice the price and no one would be disappointed. Serve it cool at a barbecue or more formal affair, and allow it to work its magic. My second Top Pick belongs to Château de Fontenille’s splendid 2011 Entre-Deux-Mers white Bordeaux. One taste of the 2011 Château de Fontenille Entre-Deux-Mers and you’ll know why this classic white Bordeaux garnered Gold (the coveted Medaille d’Or) at Europe’s most prestigious wine tasting event, the Concours Mondial Bruxelles. Château de Fontenille’s Entre-Deux-Mers is made from four of the five traditional grape varieties for Entre-Deux-Mers (Sauvignon Blanc, Sauvignon Gris, Muscadelle, and Semillon), all of which add to the wine’s amplifying aromas and inviting flavors. This wine goes great with food and is simply delicious to sip on the porch. A votre santé.

Don

Grilled Fish with Citrus

International Wine of the Month Club — Thu, 13 Jun 2013 22:14:50 +0000

A layer of citrus slices between the fish and the grill means there’s no chance of sticking, and the fish gets infused with flavor.

Everyday Food, June 2012

Ingredients

Oil
Fish
Salt and pepper
Sliced citrus
Fresh herbs (such as cilantro, basil, or mint)
Flavored butter (below)

Directions

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

Cook’s Note

Orange-Herb Butter

Mash together 1 stick unsalted butter; 1/2 teaspoon grated orange zest; 2 teaspoons fresh orange juice; 1/4 teaspoon cayenne pepper; 1 clove garlic, minced; 2 tablespoons chopped cilantro; and 1/2 teaspoon coarse salt.

Squeeze of Flavor

Grill salmon over citrus, then serve the charred slices and more fresh wedges with the fish.

Recipe and photo from www.MarthaStewart.com

Grilled Shrimp and Corn with Creamy Lime Vinaigrette

Kristina Manning — Fri, 07 Jun 2013 00:52:19 +0000

A perfect and quick summer grilling recipe to enjoy with your favorite wine!

Yields: 4-6 Servings
Prep Time: 15 Minutes
Cook Time: 14 Minutes

Ingredients:

2 lbs. raw jumbo shrimp, peeled and deveined
6 ears fresh Florida Sweet Corn
1 ripe lime, juice and zest
¼ cup olive oil, divided
1/3 cup plain Greek yogurt
1 Tb. honey
¼ – ½ tsp. crushed red pepper
Salt and Pepper

Directions:

Preheat the grill to high heat. Remove the cornhusks and corn silk, and place the fresh Florida Sweet Corn and the shrimp on a rimmed baking sheet.

Whisk 2 tablespoons lime juice, 2 tablespoons oil, honey and yogurt together. Add the crushed red pepper, lime zest, salt and pepper to taste. Whisk again. Set the vinaigrette aside.

Toss the shrimp with 1 tablespoon of olive and salt and pepper to taste. Then brush the corn with 1 tablespoon of oil and salt and pepper to taste.

Grill the corn for 8-10 minutes, turning every 2 minutes until all sides are slightly charred. Grill the shrimp for approximately 4 minutes, 2 minutes per side.

When the corn in cool enough to handle, Cut the corn off the cob. Serve the grilled corn warm, topped with shrimp and a drizzle of lime vinaigrette.

Notes: If you don’t own a grill you can achieve similar results by cooking the corn and shrimp in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn or shrimp.

Recipe and photos from www.aspicyperspective.com

Don’s May Collector’s Series Top Picks

Don Lahey — Fri, 24 May 2013 17:52:48 +0000

May offers another fine line-up of collectible wines, with each wine bringing something special to the table. Consequently, it comes down in my mind solely to a matter of additional bottle age, which leads me choose Seghesio’s 2008 Barolo as my first Top Pick. Seghesio has carved out an enviable record for producing majestic Barolo over the past decade, and the wonderful 2008 vintage in Piemonte shines through in this month’s offering. Given that this youthful Barolo wine drinks beautifully now and still promises further development earns it a top spot. My second Top Pick goes to the very limited edition 2010 Au Bon Climat 30^th Anniversary Edition Chardonnay. This is a masterful, larger than life Chardonnay that makes a bold statement, yet it pairs magnificently with full flavored dishes, something few Chardonnays do well. Au Bon Climat produces an Anniversary Edition only every five years, and this Anniversary Edition is to my taste the most complex and interesting I’ve sampled. I hope these two choices don’t diminish the quality and pleasure to be found in Girard’s excellent 2010 Napa Valley Cabernet Sauvignon, this month’s other selection. It is a polished, sophisticated Cabernet that offers plenty of appeal now and will continue to drink beautifully for a decade. But alas, there can only be two Top Picks. A votre santé.

Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon

Kristina Manning — Thu, 23 May 2013 22:05:55 +0000

A perfect bright spring dish that is satisfying enough for those cool damp spring evenings.

“Editor Notes: We used far more fresh parmesan than called for in the recipe. 1 tablespoon between two people is far less parmesan than I have ever used in a dish, but this is just a matter of personal taste for (i.e., addiction to) cheese. Also, I don’t know if it was my rice, but I had to use 4 cups of stock as opposed to the recommended 3 cups. I always seem to need more broth when I make a risotto though, and I’ve never been able to figure out why. All in all, a great dish!” – Food52 Review

Serves 2

3 cups vegetable broth
1 medium white onion
1 garlic clove
6 teaspoons unsalted butter, divided use
1/4 teaspoon fine sea salt
1/8 teaspoon ground white pepper
3/4 cups arborio rice (preferably Vialone Nano)
1/2 cup dry white wine (Sauvignon Blanc is best with this dish)
1/2 pound asparagus
1 teaspoon olive oil
pinches fine sea salt
1/3 cup frozen petite peas
2 teaspoons finely chopped Italian (flat-leaf) parsley
2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated Parmigiano-Reggiano cheese

Put the vegetable broth in a small covered saucepan and bring it to a boil. Turn the heat down as low as it will go and keep the pot covered.

Peel and finely chop the onion and set aside. Peel and mince the garlic and set aside.

Melt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.

Add the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.

Add ½ cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed – this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. [Note: you may not need to use all of the broth.]

While the risotto is cooking, prepare the asparagus. Snap off the tough ends of the asparagus and discard them. Cut the stalks into 1” pieces (I like to do this on the diagonal). Put the asparagus into a microwave-safe bowl and add the olive oil and a pinch of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on high power for 2 ½ minutes, stirring halfway through.

Transfer the asparagus to a plate and add the peas to the bowl. Microwave the peas uncovered on high power until they are just defrosted, about 45 seconds. Do not overcook or they will shrivel up.

Combine the lemon zest and parsley in a small bowl and set the mixture aside.

When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine.

Recipe courtesy of www.Food52.com

Don’s May Premier Series Top Picks

Don Lahey — Mon, 20 May 2013 22:07:57 +0000

This month’s first Top Pick has to be the 2009 Torre Oria Cava. This is a sparkling wine that both refreshes and stimulates. Furthermore, it’s a proven crowd pleaser. Equally important, it doesn’t pretend to be French Champagne or something it’s not. It’s Spanish Cava through and through. It tastes wonderful au naturel or as an accompaniment to all kinds of foods, including spicy Asian dishes. It also makes a splendid cocktail. One of my favorite ways to begin an evening is to put a ripe, scented strawberry at the bottom of a flute, add just a dash of Grand Marnier, and then fill the glass with Torre Oria. It’s a excellent way to start the weekend or make some new friends. Why not give it a try? My second Top Pick belongs to Vistalba’s Corte C. For me, this second Top Pick is a tough choice because I really like Domaine du Tauch’s delicious, easy to drink Fitou from the South of France. Yet, Vistalba’s wine is equally impressive for different reasons. Vistalba’s Corte C is a gratifying blend of Malbec and Cabernet Sauvignon that will continue to gain further depth and complexity over time. It also makes a great accompaniment now to steaks and barbecue. Vistalba’s wines are more than a cut above your average Argentine Malbec and Cabernet, and Corte C delivers the evidence. A votre santé. Don

Looking Forward to Penticton

Don Lahey — Fri, 17 May 2013 18:46:43 +0000

If you are like most folks, you’re asking yourself a question: What’s Penticton? Penticton is a beautiful city in the Okanagan Valley of southern British Columbia, a special place framed by two large mountain lakes that just happens to be blessed with a dry, sunny climate that’s ideal for growing grapes. Penticton is also home to a burgeoning wine industry and the source of many of Canada’s finest wines. Yes, Canada does make wine and some very good wine indeed. Penticton also happens to be the site of this year’s International Wine Bloggers’ Conference, which I will be attending from June 6-8, 2013. I’m looking forward to the conference and the opportunity to meet other wine bloggers from around the world. Just as important, I look forward to learning more about what they and other wine drinkers find most exciting today in the world of wine. I’m also relishing the idea of learning more about the people and the exciting wine industry around Penticton. And of course, I anticipate tasting some of Canada’s most compelling wines while attending the conference. As an added bonus, just prior to the International Wine Blogger’s Conference a number of the conference attendees, myself included, will be participating in a short wine trip through Washington State – another voyage of discovery worthy of anticipation – so stay tuned for more on these ventures!

Don

Some Reasons to Drink Cava

Don Lahey — Tue, 14 May 2013 20:08:16 +0000

Cava is Spain’s answer to Champagne, although a case can be made for Cava offering more of a rebuke to Champagne than a retort. After all, Cava hails from a different climate and terroir than Champagne, and Cava is produced primarily or entirely from indigenous Spanish grape varieties such as Xarelo-lo, Parellada, Viura, and Macabeo, rather than the traditional French varietals inherent in Champagne. Naturally, all of this accounts for differences between Cava and Champagne, thereby rendering each nation’s sparkling wine unique. But then, there is also the difference in price. The vast majority of Cavas sell for under $20.00 a bottle. Is there much French Champagne available for half that price? Yet, like Champagne good Cava is produced by the same traditional method of fermentation in the bottle, and the end result is plenty of good drinking bubbly. The most compelling reason to drink Cava is simply this: Nobody makes better dry sparkling wine for the money than Spain’s Cava producers. With the addition of champagne yeasts during fermentation, the acid rich musts of Spanish Cava yield sparkling wines of rich flavor, softness and finesse that can at times rival those of Champagne. Where Cava may even have the “edge” on Champagne is in its soft, round, lingering finish – the antithesis of French Champagne which can often possess just a bit too much acidic verve in its aftertaste or finish to suit some tastes. Consequently, I enjoy Cava more often than Champagne because Cava is affordable, versatile, and appealing to a wide audience.

Naan Breakfast Pizza

Kristina Manning — Fri, 10 May 2013 19:44:46 +0000

A great fast and unique brunch item for Mother’s Day!

Ingredients per Naan Pizza:

1 naan bread
3 tablespoons tomato or other pasta sauce
1 cup mix of sharp cheddar cheese & parmesan
1 egg
5 thinly sliced rings of onion
1 teaspoon oil
salt
pepper
cilantro

Directions:

1. Preheat oven to 500 degrees fahrenheit.

2. In a skillet, heat oil under medium heat and fry up onions with a pinch of salt till translucent or to your liking. Place onions aside.

3. On a skillet under medium heat, cook the naan on both sides lightly.

4. Place naan on a baking sheet. Spoon sauce on top to your liking and cover with cheese & fried onions. Crack an egg gently on top of the pizza.

5. Make sure the oven is to 500 degrees fahrenheit and place baking sheet with naan in the center.

6. Bake the pizza for about 8-10 minutes total and rotate 180 degrees halfway through. Take it out when the cheese is melted and the egg is cooked to your liking.

7. Garnish with cilantro or herbs and let the pizza cool but not so much that it’s not gooey anymore:)

8. Add salt & pepper to your taste.

Recipe from www.food52.com