Nose:

Peppery beef notes, green pepper.

Palate:

Full bodied, moderate acid, soft tannin.  The attack is all about soft, plummy fruit.  The finish is all about a spicy pepper kick and a mild vegetal finish.  ‘Nuff said.

Synopsis:

Yet another in the long line of value based Chilean reds.  Carménère is a red grape indigenous to the Bordeaux region of France.  After the phyloxera epidemic in the late 1800′s, Carménère was the odd man out in Bordeaux.  It’s qualities were mimicked by Merlot, but it was never a great ripened to start with.  An easy grape for the Bordeaux folks to part with.

Eventually it found it’s way to Chile and that is where it has truly flourished. In fact, it’s damn near extinct in France and has become the signature red grape of Chile.

This version is pretty boring and not worth searching out unless you are dying for something red, wet and soft ( hello Kirstie Alley).  However there are many high quality Carménères out there that will genuinely turn you on.

The Som Rating: 5/10 Scarlett Johansson Heads

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Wines featured in today’s show:

• Domaine Franck Millet Sancerre   (~$19)
• Warre’s Otima 10-Year Old Tawny Porto  (~$23)
• Avinyó Cava Reserva  (~$15)

Recommended cheese pairings from The Som:

Wine and cheese parties can be a lot of fun, but I might caution you to keep it simple.  Too many types of wine and/or cheese will get confusing and your palate will not be able retain half of it.  Three or four different styles of cheese and a few whites and maybe 2 reds should do it.  Do your research beforehand.  Make sure that you have a some classic pairings available to taste.  They are classics for a reason.   Tasting perfect partnerships and being able to explain what makes them so is more fun than guessing at pairings and having the cheese make the wine taste like aspirin.

Here are a few classic pairings:

• Goats cheese with Sauvignon Blanc
• Roquefort and Sauternes
• Stilton with vintage or aged tawny Porto or port style
• Burgundy and Epoisse
• Creamy cheeses and Champagne

Also, here’s one of my favorite summer appetizer recipe that plays off one of these classic pairings:

1. Take thickly sliced heirloom tomatoes
2. Place a couple dollops of goat cheese on top of that
3. Add a few cranks of fresh black pepper

Enjoy this with a restrained Marlborough, New Zealand Sauvignon Blanc (ask your wine guy).

Thank me later.  Or thank Andrea Immer who actually recommends a “bone dry Alsace Riesling” with it.  Try them both and let me know!

Featured in today’s show:

• Ventisquero Sauvignon Blanc Reserva 2008  (~$11)
• Burgáns Albariño 2007  (~$13)
• Benziger Carneros Chardonnay 2007  (~$17)

Recommended food pairings from The Som:

• We started off the show talking about Bovee’s pairing of stuffed mushrooms with a Sauvignon Blanc.   I was going to give you that recipe, but found a similar one that I think would take you to the next, more delectable level.   This recipe replaces the dubious artichoke with LOBSTER!   I’m already planning to make this one later in the week.
• This would be the perfect trout recipe to match with a Spanish Albarino.  Light, herby and grilled.  Exactly as they would serve it NW Spain.  Medium bodied, complimentary flavors, and just enough acidity and fresh fruit notes from the wine to cut through the smokiness of the grilled fish.   I cannot wait till spring!
• As we discussed in the show, a New England Clam Chowder should pair well with an oaked chardonnay.  Why?  Lets break it down.  Clam Chowder is full bodied, heavy (potentially), creamy and, if you think about it, not really about intense flavors.  I mention that because, as you may notice in the show, the spice of the barrel aged chardonnay actually adds flavor to the chowder.   One of the first rules of wine pairing is matching the “weight” of the dish to the “weight” of the wine.  A fuller bodied dish asks for a fuller bodied wine or the wine just gets lost.   A dish that is cream based asks for a wine that has enough acidity to cleanse the palette of all that cream and prepare it for the next bite.   “Hello well made Chardonnay!”  Now, there are a few other wines that fit that bill, but today is about the Benziger Chardonnay.  Here is a lighter take on New England Clam Chowder that I have made which works VERY well with something like the Benziger.  Let me know how you like it.

New England Clam Chowder Recipe ala Jeff  (Serves 4)

• 1 cup clam juice
• 48 topneck clams, well scrubbed
• 3oz bacon, diced
• 1 cup onion, chopped
• 2 lrg potatoes, peeled and cut into 1/2-inch dice
• 1 bay leaf
• 2 teaspoons fresh thyme, chopped
• 1 cup milk
• 1 cup light cream
• Salt & pepper to taste

1. Place the clam juice in a large pot over medium-high heat.  Add the clams and cover.  Stir after 5 minutes, then again after 10 minutes, watching for any calms that open.  Using a slotted spoon, move clams to a large bowl as soon as they open.  Remove the meat from the shells, and set the meat aside.  Strain the clam cooking liquid through a colander lined with 2 layers of cheesecloth (look at a fabric store).
2. Meanwhile, in a heavy-bottomed soup pot, cook the bacon for 5 minutes over moderate heat until lightly browned.  Add the onion, and cook another 5 minutes until soft and translucent.
3. Add the cooking liquid, potatoes, bay leaf and thyme to the bacon and onion.  Bring to a boil and simmer until the potatoes are tender….again, about another 5 minutes.  Meanwhile, coarsely chop the clams.
4. Add the milk, cream and clams to the pot.  Bring to a simmer.  Season, and ladle chowder into soup bowls.  Serve with bread and crackers on the side.