Wines featured in today’s show:

• Hahn Meritage Central Coast 2007  (~$16)
• Château de Panigon Medoc 2006  (~$20)

Show synopsis and recommended food pairings from The Som:

Here’s a fun fact: did you know that at one time there was a sixth grape of Bordeaux?  Carmenere was once a part of the Bordeaux blend.  After the phylloxera epidemic of the late 1800-early 1900′s that wiped out many of Frances vineyards, it was decided that Carmenere’s characteristics were very similar to Merlot and that it was an unreliable ripener in Bordeaux’s sketchy climate.  Fast forward to modern day Chile and it’s become their signature red grape.  As I always say to young Master Bovee, “Never give up on a grape.”

I swear that over the last year the popularity of lamb has increased by quite a bit.  At least once a week I’m asked for a wine recommendation to go with some crazy lamb concoction.  Being a lamb fan myself I say, “Awesome.”

Looking at this recipe, an obvious choice might be a Greek Nemea (a wine region in Greece), and that would be quite delightful.  But here we have a Merlot based blend which is slightly earthy, nice acidity, fairly smooth with an easy going black fruit note.  Some people don’t fancy lamb much because of the gaminess.  But paired with something a little less rich that matches those earthy notes, it should work out very well.

The Hahn Meritage is a different animal.  Sleek, fruity, and very eager to please.  But be warned:  it can becomes a monster and steals the show.  All the hard work you put into your fabulous meal could be for not if you let this $16.00 show-off jump up on the table and take all the credit.  As if!  Save this for something fun and easy like when your mom stops over with friends to show them your new curtains or plastic head collection. Hopefully she remembered the blue cheese burger from Bakers Square you requested.

Now you can come up from the basement, Mr. Hahn.

When discussing wines like Bordeaux, Burgundy or Cahors, you must remember that these are the names of distinct wine regions whose boundaries have been delimited by French law.  There is a town called Cahors in Southwest France and the surrounding wine growing areas get to be labeled as “Cahors” on the wine label if they stick to the proper grapes and in the proper percentages, the proper minimum alcohol level, grape yields permitted by law, etc.   This applies to all French wine regions.

Outside the wines we featured in the show, there are many that have well know grapes hidden inside.  If you are enjoying a wine from the northern Spain region of Rioja you are drinking the grapes of Tempranillo, probably some Garnacha  and a couple of other varieties blended in.  Do you love white Burgundy?  Know what you’re drinking?  Chardonnay.   How about red Burgundy?  It’s Pinot Noir.   Man, I do love a glass of Chablis with my oysters.  Chablis is the region in France but the grape they use is Chardonnay (usually unoaked).   I know many of you adore a nice Chianti, especially when accompanied with a nice juicy T-bone or perhaps some fava beans.  Well, the primary grape in Chianti is Sangiovese.

Featured in today’s show:

• 2006 Château de Parenchère Bordeaux Blanc Sec from France
• 2003 Château Lalande Listrac-Medoc from France
• 2004 Château Eugénie Cahors from France

Recommended food pairings from the Som:

• Crack open the oysters ’cause Château de Parenchère is coming to town.  Oysters are briny, salty, viscous and the most fun thing you can put in your mouth (insert joke here.)  The acidity, slight citrus kick (like squirting lemon on your seafood) and “minerally” edge of the wine would be a nice match with your oysters on a warm afternoon on the deck with friends.  I’m jealous already.

• A juicy steak, perfectly prepared, will rock the house when paired with the Château Eugénie from Cahors.  I will now give you my easy but preposterously nummy steak recipe:

• Take the steak cut of your choice; be it a top sirloin, New York strip, rib-eye…doesn’t matter
• Liberally salt and pepper the steak on both sides
• Sprinkle both sides lightly with red pepper flakes
• Sprinkle both sides heavier with sugar
• Drizzle with Extra Virgin Olive Oil on both sides
• Turn the steak over and rub one side in all the oily, sugary, peppery goodness on the plate, thenturn it over and do the same
• Cover and let stand at room temp for half an hour
• Preheat oven to 375 degrees
• On the stove top, heat oil in an oven proof frying pan.  Carefully put the steak in the pan, let  it sear on one side until red juices begin to appear on the top on the steak.  Flip the steak over and let it sear for about 1 minute.  Put the pan with the steak in the oven and let it cook for about 10-15 minutes.  Remove from oven and let the steak rest for at least 5 minutes before cutting into it.  Serve with a juicy, earthy Malbec based wine.   Hey…how about a wine from the Cahors region of France?  Great idea!

Featured in Today’s Show:

• 2006 Chateau Malbat Bordeaux from south Gironde, France

Geeky Wine Tip:

This whole show is full of tips. It’s a basic introduction on how to fully experience a wine though your senses of sight, smell, and taste.