Summer Sipper Supper

Welcome to summer!  Kicking things off with a lovely little rose and a chicken pasta dish with herbs fresh from the garden!

Wine: 2008 Field Stone Rose of Sangiovese
Meal: Chicken Penne w/Pink Sauce

Color: (5/5)
Pink with a hint of orange to it, almost salmon.  Good clarity.  Really pretty.

Nose: (12/15)
Floral, and herby - lavender, strawberries, touch of vanilla

Taste: (6/10)
Cherries, slight spice - like white pepper.  Not super complex, but definitely enjoyable.  Good acidity, refreshing.

Finish: (5/10)
A little vanilla on the finish, pleasant but not distinct, stays with you a while.  Some strawberry.

Aging: (1/5)
Two years has been kind to this, but it's not meant to hold.  Drink now.

Overall: (4/5)
I like this.  Nothing to knock your socks off.  It's a really pleasant wine - doesn't require much attention and is perfect for sipping on the deck while feeding your begging ducks.  Great for picnics, a really nice palate cleanser. 

Total: 83pts

The sauce came out a little heavier than I really wanted, but it sure was tasty.  The wine complemented it with its acidity.  Kept the palate fresh for each bite, so every bite was like the first.  And that's really all you can ask for, isn't it?  Now, this meal isn't all from scratch.  There's a little bit of leftovers, a little bit of pre-made stuff, and a little bit of fresh-from-the-garden.

Want to make this meal?

Chicken Penne with Pink Sauce
2 whole chicken breasts, boneless, skinless, cooked, and cubed
1 jar pasta sauce, meatless, with veggies
1 can evaporated milk
2 small cans mushroom pieces
1 small can tomato puree
1/2 cup grated parmesan
1/2 cup shredded mozzarella
fistful of fresh herbs, chopped (basil, rosemary, savory, lavender, thyme, oregano, basil, peppermint)
1 package penne, cooked according to package direction

Combine all ingredients except chicken and penne in a medium saucepan over medium-low heat.  Cook and simmer until everything comes together smoothly.  Once done, stir in the chicken.  After the penne has finished cooking, toss with the sauce.  Plate, garnish with a little parsley or basil, and serve.

Enjoy!

Layer Up, It's Cold Out There!

This final installment of the holiday favorites comes from the man in shadows, InShadows. He has a propensity towards whites, and this meal seemed to want a white, and there was only one wine we had in common in our cellars. Lucky for me, it was the one I wanted anyway!

Wine: 2007 Wellington Vineyards Marsanne Estate Bottled
Meal: Chicken Enchilada Casserole

Color: (5/5)
Pale lemony yellow, like pure lemon juice. Clear, very nice color.

Nose: (12/15)
Vanilla dominates with soft herbal and floral background. Musty oak barrels, like when you walk into a winery's barrel room, a smell I wish I could bottle up and take home. Pretty nose. Not super complex, but pretty.

Taste: (8/10)
Grapefruit and canteloupe are the first things to hit. There is a slightly sweet taste to this, although I believe it is considered dry. Nice summery fruitiness to it. I was a little worried there would be a lot of oak on the palate given the nose, but it really isn't there. Good acidity, crisp and clean. Slightly hot, though.

Finish: (8/10)
Ah, there's the oak. Very subtle though. A nice vanilla finish that stretches on. There's a touch of minerality in the finish as well, and way on the back end, a little vegetal.

Aging: (2/5)
This wine may not have peaked yet - seems like there's still a little integration that could happen in here. Will probably hold up well for another couple of years.

Overall: (5/5)
I must admit, I liked this more than I thought I would. I absolutely adore the combination of smelling that old-musty-barrels and tasting the fruits together more than I anticipated. Really pretty wine, worthy of the Wellington label.

Total: 90pts

I wanted something with a little sweetness and acidity combined together to go with this cheesy dish. For some reason I thought it was going to be spicier than it is, so I wanted a little sweet to counterbalance. Not sure why I thought the Marsanne was a semi-dry, but it works out pretty well. The heavy cheese is balanced out by the acidity, and the flavors complement each other really nicely.

Want to make this meal?

Chicken Enchilada Casserole

1 can (10 3/4 oz.) cream of chicken soup
1 can (10 oz.) tomatoes with green chilies
1 can (10 oz.) enchilada sauce
3 chicken breasts, cooked (approximately 1 lb.) Pulled or cut into bite size pieces after it has cooled a bit.
1 pkg corn tortillas
long horn* cheese (approximately .82 to 1 lb), grated
1 medium to large onion, chopped

Mix soup, tomatoes and cooked chicken together. Pour a bit of enchilada sauce in a 9" x 13" pan sprayed with Pam. Then a layer of tortillas. Next a layer of chicken soup, breasts and tomatoes with green chilies (about half the mixture). Next a layer of cheese and chopped onions (again, about half). Repeat layers. Top with remainder of enchilada sauce on top. Bake at 350 degrees for 25 to 30 minutes.

Please note that it is absolutely critical that you allow this to sit for at least 5 minutes before cutting or you will have goopy mess all over.

*Long horn cheese is mild cheddar, but it has to be firm.

Enjoy!

Time for Your Just Desserts

Signature dishes are not to be taken lightly. This one comes from a good friend of mine whose handle is nearly impossible to pronounce unless you're Welsh, ddeuddeg. He brought this cheesecake when he came to visit, and it was an instant success. Weighing in at a hefty 6 pounds (though it felt more like 63), this dessert delighted us and tantalized us with its richness and sweetness. It was agreed at the time that a moscato d'asti that we'd had that evening made a fantastic pairing, and I had saved a bottle just for an occasion like this on which to have it again.

Unfortunately, that bottle decided it wanted to spew forth sugary syrupy stuff on my cellar floor and I can no longer trust it. After some discussion with others and with ddeuddeg, we decided a good alternative would be a dry bubbly. After some further discussion with ddeuddeg, I decided I was ill qualified to attempt to actually create this confection, as it does require some skill in baking which I lack horrifically. So there's no pictures of the cheesecake.

However, wine.woot recently put out its first sparkling wine in time for the New Year festivities, and I was fortunate enough to receive this to sample. Upon reviewing it, we decided it would work well with the now-famous White Chocolate Ginger Cheesecake. And so that is the pairing I present to you today.

Wine: 2001 Woot Cellars Reboot
Meal: White Chocolate Ginger Cheesecake

Color: (5/5)
Good clarity, pale yellow in color, like wheat. A good number of smallish bubbles floated eagerly upwards from the bottom of the glass to the top. Pretty.

Nose: (11/15)
Pleasant but on the plain side. Granny smith apples were the first thing to come to mind. Friend agreed and said like very new granny smiths. Other friend waxed poetic about honeysuckle and pears. I eventually could see the honeysuckle, but not sure I would've gotten there without the suggestion. I also pulled out some wheat toast.

Taste: (6/10)
Again, pleasant but plain. Predominantly pears and sour apples. Friend added really early season white grapes. It was tart, for sure.

Finish: (6/10)
Meh. Salty. Like rock salt. Very minerally finish, and it lasted forever. Not unpleasant, but not really the kind of finish I like to have.

Aging: (2/5)
It's probably peaking now, so I would definitely have these soon.

Overall: (3/5)
I didn't dislike it. It didn't rock my socks, either. But we did finish the bottle in one night. It drinks very easily, and will be just perfect for a party when you have food floating around and everyone's in good spirits. We broke out some Brandini Toffee to have with it, and they complemented really well. Could also see having this with a rich cheesecake, soft sweet creamy cheeses, desserts, strawberries.

Total: 83pts

Want to make this meal?

White Chocolate Ginger Cheesecake

CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 tsp. ground ginger
6 1/2 T. unsalted butter, melted, cooled

FILLING
1 pound good-quality white chocolate, such as Lindt or
Baker's (I use Callebaut), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 c. sugar
4 large eggs, room temperature
1 T. vanilla extract
1 egg yolk
2/3 c. minced crystallized ginger
1 tsp. ground ginger
White chocolate curls

FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add
butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.

FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and
ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.

Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot
water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs
and edges crack slightly, about 1 1/2 hours to 2 hours.

Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove
foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
Release pan sides. Transfer cake to platter. Top with chocolate curls.

Serves 12 to 14.

Tips for Cheesecake Success
MIXING:
1. Have all the ingredients at room temperature before beginning.
2. Blend cream cheese and sugars at medium speed until smooth and creamy before adding eggs.
Then use the lowest speed of your electric mixer for the rest of the mixing, and mix only as
long as necessary to get everything well mixed.
3. Avoid using the balloon whip on a KitchenAid mixer. It introduces an excessive amount of
air, which tends to cause cracks in the surface.

BAKING:
1. Use a pan of water on the bottom of the oven to add moisture to the oven. (I use an old rusty
13x9 roasting pan. It's ugly, but eventually, every springform pan will leak, and this way I
don't need to clean up the oven.)
2. NEVER open the oven during the first 75% of the baking time. And even after that, don't
open it any more or any longer than necessary.
3. Make sure the oven temperature is correct (Use an oven thermometer), and don't overbake. If the edges are set, even if the center still jiggles a bit, it's probably done. It will firm up as it
cools.

COOLING:
1. As soon as the cheesecake is out of the oven, run a knife around the inside edge of the pan.
This allows the cake to contract properly as it cools.
2. Leave it on a wire rack at least until you can handle the pan with bare hands before refrig-
erating it. Do not cover it until it has thoroughly chilled, at least a few hours. Then cover it
tightly to keep it from drying out.
3. Any garnishes should be added shortly before serving.

Enjoy!

Pinwheels and Bubbles

The next in line for Holiday favorites comes from cjsiege, who has a sparkling personality and a penchant for sparklies to match. CJ has provided a recipe for Chevre Pinwheel appetizers, which can serve as a base to be jazzed up, or can be served as-is. I had a thought pop in mind immediately upon reading the recipe that I knew would work perfectly. And indeed, this comes pretty close to being a perfect pairing!

Wine: N.V. Mumm Napa Brut Rosé
Meal: Chevre Pinwheel Appetizers

Before I get into the scoring, let me just preface by saying that this reminded me very much of being a fizzy version of the grenache rose just recently reviewed, so some of the comments may seem quite alike. Also, because this is a non-vintage, I am not scoring on aging. Aging means nothing to a non-vintage, so the overall rating will be out of 10 points.

Color: (5/5)
Rich pink, almost salmon colored with good clarity. Nicely sized bubbles that trail from the bottom of the glass to the top that make really pretty patterns when you twirl the glass.

Nose: (11/15)
Strawberries and raspberries up front. Summery, pleasant, but simple.

Taste: (8/10)
More fizzy in the mouth than the bubbles would lead you to believe. Tastes very much like a raspberry spritzer, very similar to the grenache rose in the previous post. Nice and dry, clean. Really tasty.

Finish: (6/10)
Short but pleasant. Nothing memorable about it though.

Overall: (7/10)
Really good stuff, very easy drinking. Fun to drink, too, with the fizziness!

Total: 87pts

What led me to choosing this was the chevre cheese that is featured in the pinwheels. I knew it would need something with good acidity to counterbalance the creaminess of the cheese. Since it is an appetizer, it was also a great chance to be able to go with a sparkling wine. And how appropriate that this was for CJ, mistress of sparklies! The wonderful thing about this pairing is that the wine really brings out the herbs in the pinwheels. It cleanses the palate of the cheese, and it just works really well.

I made two versions since the recipe makes two rolls - the basic recipe, and one with salami rolled in. Both were just amazing!

Want to make this meal?

Chevre Pinwheel Appetizers

Makes 32 little appetizer things.

2 cans crescent roll dough (the new Pillsbury one that doesn’t have perforations is ideal)
8 oz cream cheese, room temperature
4 oz chevre (goat cheese), room temperature. (Flavored is good, too.)
Herbs/spices of choice (Italian seasoning, or thyme & sage, or dill, or garlic & chive, etc.)
2 T mayonnaise, divided

Thoroughly mix together cream cheese and chevre until they are well blended. Add 2 tsp (dried) or 2 T (fresh) herbs & spices to taste, flavoring the cream cheese.

Lay a long sheet of wax paper on the workspace – at least 24 inches. Open and unroll the crescent roll dough onto the wax paper. If the dough is perforated, squish the perfs back together again. Make sure the long edge of the rectangle faces you and the short edges are to the left & right sides. Using a silicone or rubber spatula, spread 1 T mayo across the surface of the dough, leaving about 1 inch clear on the long edge closest to you. The aim is a micro-thin layer of mayo across the dough – except for the last 1 inch. (You need that edge clean so you can seal the roll.)

Using an offset spatula, pat & smear ½ of the cheese mixture all across the dough – everywhere the mayo is. You’ll need to pat it into place instead of spread, because the mayo will make the dough base slippery. Starting at the long edge away from you, roll the dough toward you in a relatively tight spiral. You should end at the un-mayo’ed edge closes to you. Re-roll the entire dough log in the sheet of wax paper, twisting the ends closed. Place the roll in the fridge for at least 1 hour before you even THINK about slicing it.

Now, make the second roll exactly the same way you made the first roll. Chill it, too.

After thoroughly chilling the rolls, preheat oven to 375 degrees. Line 2 jelly-roll pans with parchment paper. Slice each roll into 16 discs. (Be careful doing this. I’ve sliced my fingers too many times while doing this part. Try keeping the roll wrapped in the wax paper. Sometimes this helps. ) Lay each disc flat to bake. Bake at 375 degrees for 15-18 minutes, rotating the pans as needed about halfway through. Remove to a cooling rack. Serve warm. These can be reheated if wrapped in Release foil and baked for 5-8 minutes from the fridge.

The mayo is actually a critical part of the recipe. If you don’t put the mayo layer on, the cheese is completely absorbed by the dough, and you don’t get the pretty pinwheel effect.

CJ says: The basic recipe (dough, cream cheese, and mayo layer) is a great springboard. I’ve mixed in parmesan cheese, then put a layer of prosciutto on top of the cheese, rolled and baked. That is yummy. I’ve also used veggie cream cheese, then topped with strips of roasted red pepper and shaved slices of provolone for a vegetarian version. I’ve also used feta cheese and minced kalamata olives mixed in to the cream cheese for a greek version.

Chicken a la Sparky

Tonight begins the December special event! This recipe comes to us from MarkDaSpark, affectionately called Sparky. His grandmother used to make this for special events, and the recipe was deciphered by his aunts. When he passed it on to me, we realized there were a few pieces missing. So we figured it out, and here's what happened! The selected wine was chosen from Sparky's cellar. I just happened to have a bottle in my own.

Wine: 2007 Epiphany Grenache Rosé Rodney's Vineyard
Meal: Chicken Fricassee

Color: (5/5)
Salmon pink with good clarity. Seems to have sat on the skins just long enough to impart this beautiful shade.

Nose: (11/15)
Strawberries right off the bat, a touch of citrus and mineral. Grapefruit becomes distinct after a bit.

Taste: (8/10)
Strawberry and raspberry up front with a little creaminess. It has a good rich mouthfeel. Plum follows, turning into Jolly Rancher watermelon. No heat - really easy drinking. Bright, almost crisp, with good acidity.

Finish: (8/10)
Vanilla and cherries, melting away to a little woodiness. Fades away to some green herbs (parsley in particular) then dissipates.

Aging: (2/5)
2 years and holding well, but would recommend drinking sooner rather than later. This is its peak, for sure.

Overall: (4/5)
Really tasty. I'm enjoying this quite a bit. Make sure it gets a good chill before drinking it.

Total: 88pts

The wine really complements this meal by cleansing the palate so that each bite has a nice fresh taste. The recipe yields 4 servings of fall off the bone chicken with enough sauce to drown the noodles. "I remember I used to love drowning the rice or noodles in the sauce," says Sparky. I can see why. I went with egg noodles tonight.

Want to make this meal?

Chicken Fricassee, courtesy of MarkDaSpark
1 fryer, cut in pieces
1 bunch chopped parsley
1 white onion
2 small cloves of garlic
1 cup white wine (your choice, I used leftover Muller-Thurgau)
1 can button mushrooms, drained
1 can pitted kalamata olives, drained
2 bay leaves, whole
1 can chicken broth, 14oz
1/2 stick butter, divided

Chop parsley and garlic together finely. Chop onion separately and brown in 2 Tbsp butter until golden in color, then add parsley and garlic with a shot of olive oil for moisture. Cook together for 5 minutes.

Sauté chicken pieces in 2 Tbsp butter over medium-high heat until the skin is golden brown. Transfer chicken and liquid into a dutch oven or a 4-qt stock pot and deglaze pan with chicken broth. Add parsley mixture and bay leaves to chicken, cover and simmer for 30 minutes.

Add broth, mushrooms, olives and wine to the stock pot, simmering for 10 minutes or so. Serve over a bed of steamed rice/noodles. It doesn't hurt to simmer longer.

Enjoy!

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.