One of my New Years resolutions is to learn more about wine. What better way than to have a wine tasting event. I host a wine tasting every month and each event concentrates on a lesson. There are wine lessons on Wine Spectator that can be downloaded for free. This lesson was about the basics (see, sniff, taste). We tasted two reds and two whites. As a special treat for the guests, I served a three course dinner with the wine. In this part of the lesson, we picked out which wine suited each course best.
First Course: Tangerine-Scented Carrot Ginger Soup
Second Course: Chile Rellenos served with Roasted Red Bell Pepper Sauce and Cilantro-Lime Cream Sauce
Third Course: White-Wine Spiced Poached Pears with Rum Raisin Ice Cream
Tangerine-Scented Carrot Ginger Soup
4 lbs baby carrots
1 large white onion (large dice)
2 sprigs thyme
½ inch piece ginger (peeled and sliced)
4 cloves garlic
1 tablespoon butter
1 cup half and half
Using microplane:
1 tsp grated tangerine peel
1 tsp grated lemon peel
1 tsp grated ginger
(1)Melt butter in Dutch oven or heavy pot.
(2)Add onions and carrots. Cook until onions are translucent.
(3)Add thyme, ginger and garlic.
(4)Cover with water until the carrots are barely immersed.
(5)Cook until carrots are tender.
(6)Using hand blender, puree mixture. Add water as needed.
(7)Add half and half, tangerine peel, lemon peel, and grated ginger. Stir slowly until mixed.
(8)Simmer for ten minutes.
Chile Rellenos served with Roasted Red Bell Pepper Sauce and Cilantro-Lime Cream Sauce
TO BE POSTED SOON.
White-Wine Spiced Poached Pears with Rum Raisin Ice Cream
4 pears (peeled, halved and cored)
2 cups of white wine (chardonnay or pinot gris)
2 cups water
1 cup sugar
2 star anise seed
2-3 cinnamon stalks
2 2-inch orange/tangerine peel
2 1-inch lemon peel
1 pint of rum raisin ice cream (Haagen Daas)
(1)Dissolve white wine, water, sugar, star anise seed, cinnamon stalks, and peels over the low heat.
(2)Add pears and simmer for 10 minutes until tender.
(3)If pears are already ripe, place in the poaching liquid for a few minutes and remove.
(4)Serve with rum raisin ice cream.
------------------------------------------------------------------------------
Pinot Grigio - Wilhamette Valley Vineyards - Wilhamette Valley - 2007
Voted 90 by Wine Enthusiast
Tasting Notes: Bright, fruity, crisp style. Pretty aromas of fresh young pear, starfruit, grapefruit, honeydew and flower. Bold and crisp mouthfeel with generous flavors of pear, mineral, tangerine and spice, interwoven with well-balanced acidity. The Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to the Alsatian style. While the Muscat adds flowery sweetness, the barrel fermented portions of the Pinot Gris add a kiss of toast and richness.
RK: Pear, Orange Blossom, Oak
AS: Pear, Oak
TM: Pear, Peach, Oak
AD: Pear, Peach, Oak
Chardonnay - Bonterra Vineyards - Mendocino County - 2007
Tasting Notes: The Chardonnay has less oak aging and a deliberate attempt to emphasize the freshness and crispness of our stellar organic fruit from Mendocino County. Most of the grapes for Bonterra’s Chardonnay are harvested along a 12-mile corridor near the banks of the Russian River, and year after year offer characteristic green apple, baked apple, pear and citrus notes in the wine. There’s a touch of vanilla from the dollop of new French Oak. An initial impression of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds, followed quickly by tropical aromas of pineapple, citrusy lemon and Crème Brûlée. The wine is refreshing on the palate, with a minerality that is both bright and clean, seductively drawing you into a vibrant tartness and lemon zest that is absolutely, positively Bonterra Chardonnay.
RK: Citrus Peel, Melon
AS: Citrus Peel, Fresh Flowers, Honeysuckle, Clove
TM: Grapefruit, Citrus Peel, Orange Blossom, Spiced Apple, Smoke
AD: Grapefruit, Melon, Clove, Vanilla, Citrus Peel/Lime
Pinot Noir - Castle Rock - Monterey County - 2007
Tasting Notes: Our Castle Rock Pinot Noir is produced from grapes grown in Monterey County along the Central Coast of California, where the climate and soil quality provide excellent growing conditions for this Burgundian varietal. Here, the cooling air from Monterey Bay helps to produce a longer growing season for grapes, with extra grape-time on the vines leading to a characteristic depth of flavor in the wine. Our Pinot Noir is elegant and medium-bodied, offering aromas of cherry, tea and herbal spice. On the palate, the wine gives flavors of black cherry, dried flowers, plum and spice. It is smooth with a silky texture and mild tannins. This versatile food wine pairs well with lamb, chicken, veal, salmon and light pasta dishes.
RK: Mineral, Oak, Charred Wood
AS:Currant, Black Pepper, Cedar, Charred Wood
TM: Smoked Meat, White Pepper, Cedar
AD: Currant, Blackberry, Black Pepper, Cedar
Malbec - La Posta - Mendoza, Argentina - 2007
Voted 90 points by Wine Spectator and the Best Argentine Malbec by Wine and Spirits
Tasting Notes: Purple-colored. It offers a lovely bouquet of violets, smoke, black cherry and blackberry. Medium bodied and elegant with excellent depth, a smooth texture and excellent balance. It will evolve for 2 – 3 years but can be enjoyed now. A heady ambitious style with thickly layered black currant paste, fig, cocoa, and mocha notes. The finish is long and opulent.
RK: Plum, Dried Herbs
AS: Currant, Raisin, Rose
TM: Black Cherry, Plum, Rose, Black Pepper, Licorice, Pencil Lead
AD: Black Cherry, Plum, Rose, Cinnamon
