Show Note from the Producer:

Please don’t freak out…it was a toy gun.   I’m just glad he didn’t bring his lightsaber.

Featured in today’s show:

• 2007 Chateau Beauchene Côtes du Rhône Viognier (~$16)
• 2003 Taurino Salice Salentino Riserva (~$13)
• 2007 Hey Mambo Sultry Red (~$10)

Recommended food pairings from The Som:

As I mentioned in the show, I really enjoy Viogniers with soup…especially cream based soups.  They tend to be fuller in body, full flavor, decent acidity, and higher alcohol levels (not to mention a gorgeous floral nose).  Why?  Full body to stand up to the heavier soup, good acidity to cut through the heaviness of the cream, and full flavor so it does not get lost in the layers of flavor a good soup should have.  Here is a Potato-Bean soup I would gladly enjoy with this Côtes du Rhône Viognier.  A moderately oaked Chardonnay would work nicely too.

Recipe for Potato-Bean Soup:

• 2 medium carrots, shredded
• ½ cup sliced celery
• 1 clove garlic, minced
• 1 Tablespoon margarine or butter
• 4 cups low sodium chicken broth
• 3 cups cubed, peeled potatoes
• 2 Tablespoons snipped fresh dill 2 teaspoons dried dillweed
• 1 15oz can cannelinni beans or Great Northern beans, rinsed and drained
• ½ cup sour cream or plain non-fat yogurt
• 1 Tablespoon flour
• Pepper and salt

In a large saucepan cook and stir carrots, celery and garlic in hot margarine or butter over medium heat for 4 minutes or till tender.  Carefully stir in Chicken broth, potatoes and dill.  Bring to boiling.  Reduce heat and simmer, covered, for 20 to 25 minutes or till potatoes are tender.  With the back of a spoon lightly mash about half of the potatoes in the broth.  Stir the beans into the potato mixture.

In a small mixing bowl stir together the sour cream or yogurt, flour, pinch of pepper and if desired, salt; stir into potato mixture.  Cook and stir until thick and bubbly.  Cook and stir for 1 minute more.

Makes 4-6 servings.

Interesting part of the Zinfandel-Primitivo saga that we hinted at during the show but did not have time to get into.  There is no record of Primitivo in Italy before Zinfandel in California.  It’s possible that a grape called Plavic Mali from Croatia made it to the east coast of America before making it to the east coast of Italy.   Reason #58 why we love the wine world:  many ancient mysteries and few answers.

Thanks for watching!

Featured in today’s show:

• 2007 LiVeli Orion Primitivo from the Apulia region of Italy
• 2005 Graziano Zinfandel from Mendocino, California

Recommended food pairings from The Som:

• Mr. Bovee brought the remainder of the LiVeli Primitivo home to share with family and friends.  They enjoyed spaghetti pie with the wine and loved every second of it.  I think the mushrooms in this recipe add an earthy note that work great with the slightly earthy edge of the Primitivo.
• Here is a flavorful and fairly simple BBQ ribs recipe that would be pretty great with the Graziano Zinfandel.  One thing to keep in mind with food and wine pairings, and especially with Zinfandel, is that wines that are higher in alcohol (Zin is definitely one) increases the perception of spice.  Example:  Zin and pizza…no good.  Zin and chili…no good.  If you chose to grill some ribs and add some BBQ sauce make sure the sauce is reasonably mild.  If not, choose an inexpensive Petite Sirah or Merlot.  Graziano is a smoother and lower alcohol Zinfandel than most Zins.  That’s why I love it!