Blind Tasting: Cabernet Sauvignon Varietal

Jeff — Wed, 21 Jan 2009 03:54:13 +0000

One of the things that make Cabernet Sauvignon one of the great wines of the world is the same thing, to me, that make it a little boring. It’s such an easy, fall back-go to wine. Are you eating beef? Steak? Pot Roast? Lamb? Roasted chicken with root vegetables? Grab a decent Cab and call it a day. The darker fruit flavors, full body and above average acidity work well with a lot of beef based or roasted meat dishes. It’s hard to even think of a perfect dish to try with a California Cab. But if you really want one of my favorites, dig this: lamb stew with onions and potatoes.
Of the three wines we did this week, I think the Columbia Vineyards from Washington State would be the best match when you consider the weight of the wine with the dish. The general flavor, the slight earthiness and round tannins will work very nicely with the earthiness and spice of the lamb, potatoes and onion. Always remember Rule #1: match the “weight” of the food to the “weight” of the wine. The “flavors” of the wine are secondary; always start with weight. Big, hearty dish equals big, hearty wine. Light lunch with maybe some roasted chicken breast strips over a salad? Pair it with a medium weight red or white with some refreshing acidity. A dry Rose from Southern France would kill.

Blind Tasting – Pinot Noir Varietal

Jeff — Thu, 06 Nov 2008 02:35:06 +0000

For the Angeline, a very simple but elegant salmon with dill sauce recipe that would work beautifully with the light fruitiness, combined with the herbiness (the dill)and the higher acidity of the Angeline Pinot Noir to cut the fattiness of the salmon. Combine this recipe with a spinach, cherry tomato, goat cheese, or light vinaigrette salad.
For the Meinklang, or actually ANY Burgundy (Pinot Noir) wine, here’s a classic French recipe. Coq-au-Vin is a dish born of necessity and convenience. There is a long tradition of these types of “one pot meals” in agricultural communities. They are dinners that are usually prepared and brought in one pot to the table (back in the day, they took them directly to the farm hands and workers in the field to eat). In Southwest France, they call them a cassoulet. Here in the U.S, think “casserole.” If you want to make it at home, it will cost you a day and a half of work. If you order it at a restaurant it will cost you at least $20. Enjoy!