Wine’s featured in today’s show:

• Espelt Rosé 2009  (~$12)
• Enotria Dolcetto 2007  (~$18)
• Cristalino Cava Brut  (~$9)

Recommended food pairings from The Som:

I love when Bovee and I have a show that we have always wanted to do but never quite get too.  I’m so happy we finally did it.  One of the things I enjoyed about this episode is that when I’m at Zipp’s, I am often asked for a good pizza wine.  For me the problem is, at home, I already have something open and then my wife suggests pizza for dinner so I give recommendations based on sound food and wine pairing techniques.  Except for the Enotria Dolcetto, I was just figuring these other two would work.  It turns me on that they not only worked, but worked well.   But enough of me patting myself on the back.

Ever made a calzone?  Try the Dolcetto with this recipe.   By the way…if you make your own dough and live within 10 blocks of a pizza shop you are wasting your time.  Stop in and ask your pizza guy for some fresh dough.  He may charge you a dollar or, like my guy, he may not charge you at all.  Other than that, follow this recipe, pour the Dolcetto, and enjoy your life.

Or…if you happen to live in the Twin Cities, swing your cute little patootie over to Cossetta’s on West Seventh Street in St. Paul (across and just down the street from the Xcel Energy Center) and get yourself one killer piece of pie.

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Message from the Producer:

Yes, it’s been a while since our last posting, but hopefully that just increased your hunger for another episode!  We filmed this before the holidays, but ultimately I got sick over Christmas vacation and got NOTHING done.   This was our 50th episode, so we did something a little different…a very short look back at some of our earlier episodes.  Of course, we added a bit of snarkiness to it.  Anyway, we’re planning all sorts of fun new stuff for 2010, including some wine product reviews, more visits to vineyards, and we even started production on a new and improved website!

We’re thankful for everyone watching and for sending us all sorts of encouraging emails!  Please keep them coming.  Also, please take a few minutes below to let us know what you want to see more of  on the show.

Looking forward to another 50 shows…and then some!

Wines featured in today’s show:

• 1999 Argyle Brut Extended Tirage (~$27)

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Wines featured in today’s show:

• Robertson Winery Chenin Blanc 2008   (~$9)
• Baumard Crémant de Loire Brut  (~$20)
• Château de Valmer Vouvray 2004  (~$13)
• Château Pierre-Bise Coteaux du Layon Beaulieu 2000  (~$20)

Recommended food pairings from The Som:

How fun is this!  I’m not sure we’ve ever done a more diverse group of white wines on this show, and they are all from the same grape:  Chenin Blanc.  We’re really just scratching the surface, as France’s Loire Valley has many regions and styles.

South Africa’s Robertson Chenin Blanc with it’s crisp, medium body and citrus notes would work great with most seafood dishes, fried fish, or chicken.  It makes a nice alternative to those of you tired of Pinot Grigio or Sauvignon Blanc.

Baumard Cremant de Loire is one my favorite less expensive sparklers.  Perfect for Mother’s Day brunch, quiche’s, or bathing in (if you’re into that kind of thing).  But be careful…remember that the late Natalie Wood claimed to have burned private parts of her body bathing in Champagne.

Valmer Vouvray is a great, inexpensive, everyday wine.  Use it with richer foods that may have a touch of spice.  Jeff and I enjoyed the heck out of it with some salami sandwiches after the show.

The most kick-ass version of Chenin we enjoyed was easily the Château Pierre-Bise.  If you are searching out consistently well made Coteaux du Layon (and you should be), Pierre-Bise should be the name you look for first.  Dense, rich, intense flavors of honey, apricot and way over-ripe apple.  The Layon River mists encourage Botrytis which concentrates the grape’s sugars and removes water from the grape itself leaving a nasty looking grape, but what little juice is left behind makes an unctuous, long lived wine.  The density and richness of this wine would appreciate something of an equal food pairing.  Try this recipe for duck confit on some crusty bread and a spread of spicy mustard.