Something Fishy

Not rating the wine tonight as it wouldn't be fair - it's been open for 3 days already. This is more of a "I threw dinner together and it turned out great and I wanted to share" kind of meal.

Wine: 2007 Anne Amie Müller-Thurgau Cuvée A
Meal: Deep-fried Catfish and green bean casserole

The wine is much drier than the last Müller-Thurgau I reviewed, but much of the flavors remain the same. It's quite lovely, and is clearly holding up well after a few days in the fridge. Goes quite nicely with the meal, as well - its light flavor compliments the lightness of the fish.

Want to make this meal?

Deep-fried Catfish
1/2 cup cornmeal
1/2 cup flour
1 Tbsp Italian seasoning
1 tsp cayenne pepper
1 tsp white pepper
2 tsp smoked paprika
1 egg
1 Tbsp water
1/2 lb catfish nuggets

Mix together in a bowl the cornmeal, flour, peppers and spices. In a separate bowl, whisk together the egg and water. Coat the nuggets in the egg wash and then dredge in the flour mixture.

Heat a deep-fryer to 375 degrees. Place the nuggets in the oil and cook for 5-6 minutes until golden brown.

Dipping sauce
1 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp maple syrup
1 tsp horseradish
1 tsp Worcestershire sauce

Whisk together all ingredients in a small bowl until smooth.

Side with your favorite green bean casserole (I just heated up frozen Green Giant green bean casserole).

Enjoy!

Holiday Special Event!

Hey guys, special event on a·pair·i·tif coming up in December, and I need you all to participate!

Send me your favorite Holiday recipe and I will prepare it and find something to pair with it either from my cellar and yours (if you have CellarTracker and if I can find it locally or it's something we have in common). If I don't have/can't find the wine in your cellar that I would pair the item with, I will choose something from my own cellar to do a pairing and rating on, but will also suggest the wine from your cellar.

This event will be limited to the first 5 people I receive recipes from, due to time constraints. Please send the recipes to me via email at cheron at apairitif dot net.

Dinner Fit for a Super Hero

This evening's wine comes to us from Super Hero Wines, one of the labels produced by Scott Harvey. This is the latest in his line of InZINerator wines, all zinfandel, with charming, comic-book style labels. The 2006 featured here is represented by the Femme Knight, given a touch of sweetness by the addition of 2% Forte, Scott's own port-style wine. It is because of this that I chose this wine to go along with my port-reduction glazed pork chops, and it works well!

Wine: 2006 Super Hero Wines InZINerator
Meal: Port-reduction Glazed Pork Chops with potatoes and green beans

Color: 5/5
Deep plum, excellent clarity. Color just slightly pulls back from the glass, but only barely.

Nose: 12/15
The first scent to come to mind was of roses, followed by violets. Very floral nose, with a finishing scent of spices, predominantly cinnamon. A very mixed potpourri nose, but kind of simple at the same time.

Taste: 7/10
Start with a bite from a fresh plum. Pop in a few chocolate-covered raspberries and cherries. Take another bite of the plum. That's it. Not very complicated, on the sweeter side, really needs some food to temper it.

Finish: 7/10
The plum continues on the finish along with the sweetness, and a touch of vanilla with a little bit of cherry cough syrup. The finish goes on and on, but it's mostly plum. I like the finish more than the palate.

Aging: 2/5
I'd say this will probably stick around until 2012. 6 years from vintage date.

Overall: 3/5
Certainly not my favorite from Scott Harvey. I liked the 2004 vintage better, which does not have the Forte addition. Apparently when bottling the magnums of the 2006, it was a different blend that is more in the dry style, closer to the 2004. It's tasty, definitely a food wine. Trying to drink it alone is tough.

Total: 86pts

The port sauce really helped to temper the sweetness, as its own sweetness overpowered the wine's, allowing a better flavor to come out. Really good pairing.

Want to make this meal?

Port-reduction glazed pork chop
1 cup Port (or port-style wine)
1/4 cup packed dark brown sugar
2 Tbsp vanilla
1 pork chop, bone-in
1 sprig thyme
2 tsp Lawry's seasoning salt

Line a baking tray with parchment paper. Season the pork chop with the salt and place on the tray, with the sprig of thyme on top. Bake at 375 for 30 minutes.

Meanwhile, in a small sauce pan, begin heating the port. Once it begins to steam, stir in the sugar and vanilla. Bring to a boil, then allow to reduce until the desired consistency is achieved.

Baby White Potatoes
Melt 1 Tbsp butter in a skillet over medium-high heat. Add a can of whole white potatoes, drained, with a pinch of Kosher salt, a sprinkling of ground pepper, and 1 tsp dried rosemary. Heat until golden brown and slightly crispy on the edges.

Green beans
Prepare cut green beans in your favorite method. Mine are canned and microwaved just to give me some delicious green.

Enjoy!

It's Almost Time...

It's coming up on that time of year again, when the most dark and delicious event of the wine world takes place! For full event details and up-to-date information, check out the official event page at PS I Love You.

Farewell to Summer

The end of summer is upon us and fall is fast approaching. I decided to go for a nice transitional meal tonight - grilled pork chops with a garnish reminiscent of summery caprese salad, and polenta on the side. And the grill called for Ty Caton's Field Blend.

Wine: 2005 Ty Caton Field Blend Red
Meal: Herb-crusted Pork Chop with Polenta

Color: 5/5
Deep deep purple, inky dark loveliness

Nose: 14/15
Raspberries, currants, black pepper, mustiness, blueberries, touch of oak, a touch of earth. A sit'n'sniff all day wine!

Taste: 8/10
Blackberries & chocolate at the front, black pepper on the mid-palate. Somewhat herby.

Finish: 8/10
Raisinettes, vanilla, oak.

Aging: 3/5
Drinking beautifully now, seems like it will hold a little while longer.

Overall: 4/5
Arguably one of my favorites. One of Ty's "lower end" bottles, makes a great every day drinker that also works well on special occasions. Lovely, lovely wine.

Total: 92pts

The wine really works well with the meal. They both just seem to complete each other, which is as it should be. It's really well-balanced, and seems like this wine has really come together and is nicely integrated now. What do I mean? Well, I first had one of these in July of 2008, and this is what I wrote about it:

This stuff is fantastic. Lasted me 4 days and held up all throughout. Very fruity nose on day 1, berries on the palate. Day 2 brought out a little bit of oak on the nose, with a spiciness across the palate. Day 3 brought with it a cocoa finish, with slightly more pronounced oak. Day 4 it began to fade, but was still full of flavor. Very well-balanced wine. This is stuff to stock up on.

I scored it at 90pts back then.

Want to make this meal?

Please note that the fresh herbs are important to this dish. Don't use dried stuff. Go get it fresh.

Herb-crusted Pork Chop
1 bone-in pork chop, at least 1/2" thick
2 Tbsp kosher salt
1/4 cup (unpacked) dark brown sugar
2 sprigs fresh thyme
1 sprig oregano
12 leaves basil
1 tsp chopped chives

Remove the thyme and oregano leaves from their stalks. Tear up the basil leaves. Place all herbs, salt, and sugar into a bowl and toss well. Pack the mixture onto both sides of the pork and allow to sit for about 10 minutes.

Heat grill to medium (~350 - 400 degrees). Do not rub off the herb crust from the pork prior to cooking. Cook pork directly over medium heat for 6 minutes on each side, or until the meat reaches 165 degrees. Allow to rest for about 5 minutes, then top with caprese topping.

Caprese Topping
1 can diced tomatoes
1 tsp kosher salt
10 leaves basil

Strain the juice from the tomatoes and reserve. Tear up basil leaves, and place in bowl with tomatoes and salt. Toss lightly to mix and place in refrigerator until ready to serve.

This can be served as a side dish with fresh mozzarella if desired.

Polenta
3 slices pre-made polenta
Tomato juice reserved from can

In a small skillet over medium-high heat, heat up tomato juice just until it begins to boil. Gently place polenta rounds into the pan and cook for about 2 minutes on each side. Top with remaining (and now thickened) tomato juice.

Pre-made polenta - you can generally find this in grocery stores. It comes in packaging reminiscent of sausage. I still have yet to successfully make home-made polenta, but this stuff comes close.

Enjoy!

Wine and Chocolate... in one?

I was wandering through my local wine shop today and happened upon this odd-looking bottle. Not that the bottle itself was odd-looking, but rather, the contents. I just had to get it and share it. No food pairing on this one, but then again, it's kind of a pairing unto itself. Won't be doing the usual scoring breakdown either, because... well... it's just not that kind of wine.

Wine: Europa ChocoVine dessert ...wine...

Yes, it is wine. Sort of. It's kind of a wine cocktail, I suppose. Europa Winery, from what I can gather, is a winery in Holland. This beverage is made from a blend of red wine (don't know which varietal) (Cabernet Sauvignon), dutch chocolate, and cream. On opening the bottle, it just smells exactly like a mudslide, so I'm looking forward to this.

It looks exactly like chocolate milk. Chocolate milk with 14% ABV. This is not your kid's chocolate milk. On the nose, as I mentioned, mudslide. Maybe a white russian. It's really lovely - the chocolate is powerful, but you can definitely smell "generic red wine" in there. The nose is a little hot - the alcohol is definitely present.

Taking a sip - wow, it's thick like chocolate milk, too. And hot. The mudslide theme continues, except it's like mudslide with a little chambord in there. Every percent of that 14% definitely shows up, so it's rather sharp across the palate and down your throat. REALLY tasty though.

After the heat goes away on the finish, there's just a lingering taste of chocolate and orange rind. Yeah, I dunno where that came from, but there it is. Apparently, the owner of the wine shop puts a little of this in her coffee every morning. I can see why.

So there you have it, chocolate... wine... thing. It's quite tasty, and makes a really nice after-dinner treat. Or a spoil-yourself-day treat. If you can't take the heat, though, stay out of the bottle. A little air tempers it, but don't run this through your Vinturi! Now, I'm going to sip on my ChocoVine and watch a little Jeff Dunham.

Enjoy!

Surf 'n Turf

It's surf. It's turf. And they're complete opposites for pairing. So the challenge tonight was to find one wine that would appropriately pair with both the surf of lobster and the turf of NY strip steak. Seafood is traditionally paired with a white. Steak, traditionally, with a red. My immediate thought: Find a dark rose as a compromise. So I went searching through the cellar and came up with this - and it worked just as I had hoped.

Wine: 2007 Quinta da Alorna Vinho Regional Ribatejano (Rose of Touriga Nacional)
Meal: Surf 'n Turf

Color: 5/5
Deep pink, like the flesh of wild-caught Alaskan salmon

Nose: 14/15
Lovely nose of rose hips, tangerine, thyme, mint, fresh herbs and florals. A little sweet, a little tangy.

Taste: 8/10
Summery berries - raspberries, strawberries, mulberries, with earthy undertones, and just a touch of tannin. A wee bit thin on the mid-palate, but otherwise a nicely structured wine.

Finish: 7/10
A little plain - a touch of oak, perhaps like vanilla creme. Short. Pleasant, but not a whole lot there.

Aging: 2/5 - drink now - 2011

Overall: 4/5
I like this wine a lot. I first tried this one at a local wine store with a number of friends. We all walked out with a bottle or two each.

Total: 90pts

How did the pairing go? Really well. Heavy enough that the steak doesn't overpower it, light enough that it doesn't overpower the lobster. Very nice! Definitely the kind of wine you'll want when you have mixed fare like this.

Want to make this meal?

Boiled Maine Lobster

Fill a large stockpot with water and set it to boil. This may take a while. You want a good roiling boil. Pour in a few teaspoons of Old Bay seasoning. When the pot has come to a full boil, drop the lobster in head first, and let it boil for 10-13 minutes (the bigger the lobster, the longer it should cook). Afterwards, pull it out, crack the carapace and allow any liquid to drain out.

NY Strip Steak
No big surprise here - fire up the grill and toss on the steak, and cook to your tastes.

Pile it up on a plate with your favorite veggies, and enjoy! And look who found her camera!