Cheers To You

There are two ways to look at how to pair this “Swedish” dish depending on your taste buds.

Do you want something tart to pair with the acid of the lemon juice and red wine vinegar in the Sweet and Sour Chicken/Pork/Beef? Or do you want something sweet to pair with the sweeter side of the dish?

Regardless, we have a wine that will meet both requirements: Gewürztraminer.

It’s tough to say but easy to quaff. If you want to sound like you’re in the know, just say “Gah-vertz,” and leave the rest alone.

Gewürzt is made in many styles. Some have low acidity, some are dry and some are just the opposite. But the basic rule of thumb to remember when pairing Gewürzt with food is: How spicy is the dish?

If the meal is spicy, you should consider a wine that is sweeter and lower in acidity. If you like a little less heat, then choose a wine that is drier with higher acidity.

Look for wines from cooler regions like Mendocino in northern California. Navarro Vineyards has dialed into Gewürztraminer like no other winemaker.

Currently, they have five different Gewürztraminers available. The 2009 and 2010 are the drier versions with medium body and the typical intense aromas of lychee, pineapple, floral and spice with crisp acidity.

Their 2009 late harvest has 8 percent residual sugar and is sure to please those that prefer a hot, spicy sweet and sour dish.

Other styles available are a 2006 Late Harvest Cluster with 20 percent residual sugar. Probably not the best choice for this dish at $29 for a 375ml bottle.

And to cover all bases, Navarro makes a non-alcoholic Gewürztraminer that is pure essence of the grape at 20 percent residual sugar.

Navarro Vineyards is a family run winery that has been growing grapes and making wine since 1974. Because they are a small hands-on winery, their wines are sold only at the winery. Their website makes it easier to keep in touch navarrowine.com.

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It can be a tricky pairing a wine with three separate veggie recipes, but luckily we’ve got one wine that we think will match all three.

With each preparation of these recipes — Lemon Green Beans, Calico Carrots, Savory Green Peas — we suggest you have a little sip of sauvignon blanc.

Because of its acidity and citrus flavors sauvignon blanc pairs wonderfully with vegetables and vegetable dishes — especially when the veggies are full of green or citrus flavors.

It’s because of the wine’s acidic ability to complement the freshness of the vegetables, while also taming the acid found in sauces and salad dressings, that we’re recommending this varietal for Ann Vogel’s three recipes.
Sauvignon blanc is a green-skinned grape which originates from the Bordeaux region of France (one of our favorite). Sauvignon blanc is planted in many places around the globe, most notably in California, New Zealand, Chile and of course in Washington.

These wine regions produce the crisp, dry, and refreshing white wine that pairs so nicely with veggies.
When trying to come up with the right wine for this pairing, we asked a friend what green beans smelled like?

“Like green beans, what else?” the friend retorted.

That got us thinking about how a wine can also smell and taste like so many different fruits, vegetables and minerals.

For instance sauvignon blanc can remind you of freshly mowed grass, gooseberries, lemon, grapefruit, or it can have an herbal or mineral quality.
Because wines take on different flavors, when looking to pair a wine with vegetables try something that echoes the flavors of the vegetables you plan to serve.

In the case of green beans with lemon, we can’t think of anything better than a New Zealand sauvignon blanc. Wines from this region or California are best suited for Vogel’s recipes because winemakers from these regions tend to produce citrus- and herbal-heavy wines. This makes them a good match for any veggie.

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Mary writes:

What do golf and wine have in common? A winery in California, for one.

The oldest is Callaway Vineyards and Winery, established more than 40 years ago by Ely Callaway, also the founder of Callaway golf, an industry leader. He’s responsible for the “Big Bertha” golf club. (I got to swing one once.) His first cousin once removed, Bobby Jones, inspired the young Ely while he was growing up in La Grange, Georgia.

In the wine world, Callaway Chardonnays have always been renowned for their quality and elegance. Callaway, the owner, enjoyed a brief retirement when he sold the winery in 1981 to Hiram Walker. Now privately owned, Callaway Vineyard and Winery was purchased by the Lin family of San Diego in late 2005.

So how do you get your hands on these distinguished wines? Normally that would require a plane ticket and visit to the winery because they are not available in retail stores. But, thanks to another industry leader Robert Pepi, for a limited time Callaway wines are available at Grocery Outlet while supplies last.

What’s even better? The wines are just $5 a bottle.

Consider buying the 2009 Callaway Reserve Dry Creek Valley Sauvignon Blanc. It’s a citrusy blend of lemon and grapefruit with a silky finish that is balanced by bright acidity. You should pair this with fresh seafood like mussels or clams.

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This is a first for us, but we got to thinking that for a casserole loved by someone who cherishes her box dinners — especially those that can easily be cooked in a microwave — we should follow the box theme.

That’s why we’ve opted to recommend a box wine.

Now before you throw your noses in the air and click away in disgust, take a minute to hear us out.

Boxed wines have come a long way since the days Franzia’s boxed wine ruled the scene. Many winemakers are realizing that boxes — well actually airtight bags inside a box — are a great way to serve wine once they are opened. Unlike their glass counterparts with a cork or a screw top, boxed wines actually preserve wines longer. That’s because there’s less chance for oxygen to get in the bottle and change the character of the wine.

In France, it’s not uncommon to see wines in boxes, and even smaller containers with plastic twist off tops — think orange juice or soy milk tops — that are air tight. Italy has sold individual servings complete with a straw.

French Rabbit is one brand that’s been using the box design for a while now. They even offer a smaller design that pours just about two glasses per container — as their website states “think juice boxes for adults.”

As box wine becomes more widely accepted, winemakers are starting to put higher quality wines in these containers. The cost of producing wine goes down too because the cost of the containers went down.  There’s probably still some resistance — not because the boxes aren’t good vessels to hold the wine, but because consumers tend to turn their noses at the mere implication that a good wine could come in anything other than a bottle.

Even restaurants use box wine because it has a longer shelf life than a bottle, no matter the size.

For those who have embraced the box and are using it to sell good-quality wine, the experience is great for the wine drinker. And the beauty is the wine will last longer than if you had the same wine in a bottle.

So what wine would we recommend for Mrs. Brewster’s Casserole?

We’re going with our fall back favorite, Chardonnay. But we figured since we’re recommending Chardonnay in a box we’d get a pass for recommending a wine we tend to favor.

Look to Black Box or Wine Cube from Target as your choices. Each received top reviews from Wine Spectator (Wine Cube’s 2007 California Chardonnay received 88 points; Black Box’s 2008 Monterey California Chardonnay received 87 points).

Tasting notes for the full-bodied Wine Box Chardonnay include apples, melon, citrus and a delicate floral note with hints of creamy vanilla; Black Box tasting notes include tropical fruit aromas of pineapple and banana accented by hints of floral spice and creamy oak.

The Black Box runs about $25 for a box — which is the equivalent of 4, 750ml bottles. The Wine Cube can be purchased in either a 3-liter cube for $18 or, if you’re uncertain whether you want that large of a box, you can purchase a four-pack of 250ml bottles for $10.

And if you’re enjoying a glass of house wine at a restaurant, be sure to ask who the producer is.

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Mary writes:

Here’s a delicious Cabernet brimming with ripe, juicy complex flavors of currant, blackberry and spice. For a young Cab, it unfolds into a crisp yet polished mouthfeel with a smooth finish. About $20. at most grocery stores. 

A bit on the winery from its website:

Justin Winery is a family owned and operated winery making estate grown Bordeaux-styled wines. The winery is located in the Paso Robles appellation of California’s Central Coast. Paso Robles was first planted in 1779 by Franciscan missionaries and today, Paso Robles is an AVA that encompasses more than 600,000 acres.   

In addition to their estate vineyard planted in 1981, Justin has works with selected growers in the area. Many of these prized vineyards are southwest facing higher elevation and that produces some of the most delicious Cabernets.

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It’s that time of year, when we look back on all that we tasted and reflect on the great flavors that crossed our palates over the last 12 months.

It’s also a time when we get excited about what to taste in 2012.

But before we get ahead of ourselves, here’s a look at some of our favorites that we tasted in 2011. (Note this is only a highlight, and not a comprehensive list; also note the list is not in any preferential order).

Brynn and Mary’s memorable wines from 2011:

Bogle Petite Sirah 2008: This came as a recommendation from Consumer Reports as a best value buys and it lived up to the review. Winemaker notes include the following description:

Full-bodied on the entry, aromas of black plum jam and toasty oak set the stage for what is to come. Vibrant boysenberries and luscious fruit are framed by serious tannins, while wisps of leather and vanilla seduce just enough. A final touch of acidity finishes the wine with a precisely balanced mouth feel.

Novelty Hill Royal Slope Red: This is a wine Brynn first tried at a friend’s house and instantly fell in love with. It’s by longtime, and well-known Washington winemaker Mike Januik. Here’s what he has to say about the wine:

Generous and round offering delicious, red ripe plum, blueberry and currant aromas and flavors, with a lip-smacking, spicy finish.

Two Mountain Winery Vinho Vermelho: Produced by brothers Matthew and Patrick Rawn, we tasted selections from this Rattlesnake Hills winery at the Taste Washington event last spring. Shortly afterwards, Mary had some of the winery’s Port, or Vinho Vermelho, which was aged in American oak for more than two years. The winemaker’s notes on this wine include the following description:

Inviting flavors of candied citrus, chocolate, dark fruits and deep smoke.

Castle Rock Pinot Noir: This is a favorite go-to winery out of California; however, the grapes are sourced up and down the West Coast including Washington State. We recommended it twice this year for recipes that were mushroom-focused. It’s a versatile wine that is also friendly on the pocketbook.

Cline Cellars Cashmere: This is a wine we both got to try when we attended the Rhone Rangers tasting event over in Seattle at the Bell Harbor Conference Center. Cline Cellars is one of the oldest wineries out of Sonoma, which means they have some of the oldest vines in the area. Here’s what we had to say about the winery’s Cashmere blend:

The 2010 Cline Cashmere California is a luscious blend of Cote du Rhone grapes: Grenache, Mourvedre and Syrah. It has earthy undertones and flavors of raspberries, cherries and chocolate, with a hint of plum. The finish is long and lingering.

Long Shadows Winery Pedestal Merlot: This is another wine we tried while at the Taste Washington event in March. It made our “Top Sips” list and was Mary’s all time favorite wine from the day. Here’s the winery’s summation of the wine:

Wonderful intensity of fruit, with a vivid array of black currant, cocoa, violet and smoky aromas that lead to a full-bodied mid-palate marked by ripe blackberry flavors. Rich and complex, yet pure and focused, with supple tannins that provide a silky and prolonged finish.

Sparkman Cellars Ruby Leigh: Another wine that made our “Top Sips” list from the Taste Washington event. This Washington take on a Right Bank Bordeaux blend was both our favorites. Here’s the winemaker’s take on the wine, named after his youngest daughter:

Ruby Leigh is rambunctious elegance. The nose is all violets, sweet vanilla, smoke, candied roses, mint, chocolate and cassis. On the palate black cherry, mocha, spice and a pinch of tobacco lead to a toasty oak and cigar box finish. Soft, fine tannins support a seductive mouthfeel and silky texture.

Commanderie de la Bargemone: Ah, just thinking about this wine brings us back to the hot August day (yes, we did have at least one or two of those this year) when we enjoyed chilled sips of the Provincial-style Rose. Incidentally, this is the last wine Brynn documented in her “little black journal of wine” and is the last wine she had a full glass of since late August (any guesses why?) Here’s a hint: She’s got three more months before she can return to drinking wine, albeit at a somewhat reduced volume and frequency. What a great wine to have as a last hurrah before a nine month “vacation” from wine, if you will. Here’s the winemaker’s thoughts:

Offering classic aromas of wild strawberries and red currants, with a light floral character and a crisp, bone-dry palate, this is a rose of reference, to be enjoyed year-round on its own or with a wide range of lighter fare and Provence-inspired cuisine. 

Fâmega Vinho Verde: This is another wine we used in our regular recipe recommendations to go with an Israeli Couscous. This wine from the DOC region of Northwest Portugal has citrus, bright apple and fresh pear flavors that’s pleasant, mellow and with flowery aromas. In finishes with delicious notes of mineral and citrus peel. It’s also quite affordable — $8 at the grocery store.

Januik 2006 Columbia Valley Cabernet: This is a bottle Mary pulled from the cellar especially for 2011 — the year she celebrated a milestone birthday. (She finally turned 21, he he). Here’s what made it so good:

The 2006 Januik Columbia Valley Cabernet Sauvignon was awarded 92 points by the Wine Spectator — the finish just doesn’t quit, best after 2012 — and 90 points from Stephen Tanker. Januik blended 7 percent Merlot and 2 percent Cabernet Franc with the Cab and aged it primarily in new French oak barrels for 20 months. The ruby hued, medium-bodied wine had lots of currant, blackberry and black cherry fruit on the nose and palate with a hint of licorice spice. Smooth as velvet with a mouth-watering finish.

Rulo Chardonnay: This is another wine Mary enjoyed for her milestone 21st birthday celebration. This Birch Creek Vineyard Chardonnay has nicely integrated oak, vanilla spice and yummy lemon custard flavors, all that and wrapped up in a full-bodied, balanced wine with a long, lingering finish. And while in Walla Walla tasting this wine, Mary also learned it might soon be making an appearance on the shelves of Trader Joe’s, so keep your eyes peeled.

Hedges Family Estates CMS Red: What a wonderful wine to end our list with. This has become a go-to wine for Brynn to bring to parties, it’s affordable and tastes like it cost a lot more than the sticker price. It’s also a good red wine for those with a discerning palate, or those who just like to drink. And a quick reminder, the CMS stands for Cabernet, Merlot and Syrah. Here’s Brynn’s take on the wine:

The wine has fruity hints of the Syrah upfront that are balanced by the minerality of the Merlot and the weight of the Cab.

Thanks for your comments and reading us this last year, we hope you stick around for 2012 when we’re sure to have more wine recommendations, reviews and raves about what’s happening in this ever-evolving world of wine. And, if you have a favorite wine from the year that you want to share, we’d love to hear from you.

Cheers!

Brynn and Mary

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A memorable Christmas brunch can only be served with bubbly! It’s celebratory, it’s designed to make you grin and we’ll be honest, what other wine can you sip with breakfast that is acceptable?

That’s why for Ann Vogel’s Italian Baked Egg Casserole recipe bubbly is our answer for the perfect wine pairing.

The vegetables included in this recipe have us yearning for a wine with some body to it, which is why we recommend a Rosé or a sparkling Shiraz from Australia.

Roederer Estate Brut Rosé NV ($26) is located in Mendocino and owned by Champagne producer Louis Roederer of Cristal fame. This winery is located in northern California’s cool Anderson Valley.

Its tiny bubbles, biscuit aromas and strawberry-flavored Rosé is a real charmer.

If you’d prefer the sparkling Shiraz from Australia, we recommend Shingleback’s “Black Bubbles” Sparkling Shiraz from McLaren Vale. It’s a blend of several vintages, like most non-vintage bubblies.

This is a darkly colored, deep purple Shiraz. Blackberry and blueberry flavors are lush and sweet and are balanced by the acidity.

For the Spiced Praline French Toast Breakfast Casserole recipe, all that sweetness demands some acidity.

We’ve come to the conclusion the best wine for this dish is a Mimosa. A nice dry Cava from Spain for around $8 and a freshly squeezed juicy orange or tangelo will set this one off nicely.

Or you could bring this celebration to another level by trying this recipe for Morning Glory Mimosa, made with pineapple-flavored vodka. The combination of citrus, bubbles and exotic pineapple have enough acidity and sweetness to cozy up to those praline French toasts.

• 1 bottle of sparkling wine
• 1 carton of orange juice
• Pineapple vodka

Preparation:

Pour 2 ounces of chilled sparkling wine into a Champagne flute and allow bubbles to settle. Pour 2 ounces of orange juice into flute, stir gently. Top with half a shot of pineapple vodka, stir gently.

Merry Christmas!

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(*** This might look familiar, that’s because we accidentally published it last week, when it was supposed to go live today. Oops!)

Mary writes:

Cline Cellars is one of the oldest wineries in Sonoma. Started by a family of, you guessed it, Italians with the last name of Jacuzzi. (And yes, they had everything to do with inventing those hot water jets).

But they also planted grapes, and that’s what we care about.

Their Mourvedre, Zinfandel and Carignane vines are in their Ancient Vine designated series and we highly recommend those. Cline has a whole stable full of Zinfandels as well as a luscious Viognier.

The 2010 Cline Cashmere California is a luscious blend of Cote du Rhone grapes: Grenache, Mouvedre and Syrah. It has earthy undertones and flavors of raspberries, cherries and chocolate, with a hint of plum. The finish is long and lingering.

On a side note, Cline Cellars proudly supports Living Beyond Breast Cancer and over the years has contributed more than $200,000 to breast cancer foundations. It’s Cashmere bottle bears the pink breast cancer ribbon.

The Cashmere runs around $21.

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We just love these easy pairings.

As we’ve advised time and time again, when a recipe calls for using wine in a recipe, use the same wine in your glass.

Ann Vogel’s Franciscan Beef calls for a cup of Burgundy wine and a ¼ cup of Port wine. Since the recipe calls for more Burgundy than Port, and because both wines are traditionally made from grapes that are cousins, we’re going with a recommendation that favors the Burgundy.

This is where we run into a bit of dilemma. Burgundy to Europeans and Burgundy to Americans are often two different kinds of wine.

When Europeans think of Burgundy they think of the wine from the Burgundy region in France. These wines are made from Pinot Noir or Chardonnay grapes. Most every European knows that the finest wines are from small producers and very specific vineyards — the very definition of Burgundy.

However, when some American’s hear Burgundy, they think of “Hearty Burgundy”, a wine made by a giant wine producer just south of us. Celebrities like Paris Hilton, Brittany Spears, rapper P. Diddy and actor George Clooney reportedly recently served this wine.

The wine also caught the eye of designer Ralph Lauren, who has designed a wine label for the new prestige cuvée of Hearty Burgundy, which is rumored to be in the neighborhood of $300 per bottle!

Instead of following the celebrity crowd, we’re recommending a Pinot Noir from another well-known California winery established in 1959.

Rodney Strong’s 2009 Pinot Noir, Estate Vineyards, Russian River Valley is our recommendation for the Franciscan Beef recipe.

The winery describes the wine as:

“Supple in texture, with rose petal and red fruit aromas, this lively, medium bodied wine is aged entirely in small French oak barrels, which adds a subtle, toasty vanilla character and a hint of spice. Ideal for current enjoyment, this Pinot Noir will hold nicely over the next 2 to 4 years.”

This wine is easily found at many grocery stores in the area and runs around $20 — well worth the price to brighten your holiday table.

We wish you glad tidings!

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We hate to be redundant, but we had no choice with this recipe when it came to finding the perfect wine pairing.

There is one rule we seldom break when it comes to cooking: If you cook with a wine, you drink the wine (assuming of course the wine is drinkable).

That’s the case with the recipe for Chilled Pear and Walnut Soup. You may have noticed the recipe calls for 1/3 of a bottle of Chardonnay. So guess what? That’s what we’re recommending, again.

Because you’ll be cooking with this wine, and pouring a third of it in your soup, we are recommending a wine in the $10 range so you don’t feel like you’re cooking away your hard-earned money.

We haven’t tried this soup, but reading the ingredient list gives us the impression it might fall more on the sweet side of the tasting spectrum than savory.  If that’s the case, we recommend finding a Chardonnay that has been aged in stainless steel tanks or barrel fermented. Stay away from the oaky Chardonnays with this pairing, the fruity sweetness of the soup and the wine won’t match well.

But a Chardonnay with citrus notes that is fruit forward should be the perfect match.

We suggest the 2010 Valley Oaks California Chardonnay from Fetzer Vineyards.

Winemaker Dennis Martin describes the wine as having medium body that is “full of easy-to-drink flavors of apple, pear and tropical fruits.”

According to the winemaker’s notes, a third of the wine is fermented in oak, which allows a small amount of the wine to complete malolactic fermentation before it is aged. This is what gives the wine its medium body, but keeping the rest of the juice from the oak during fermentation allows the crisp fruit flavors to take center stage.

Sounds like the perfect match to us.

If you’re like us and not a huge fan of sweet soups, we recommend substituting crème fraiche for the suggested whip cream addition. The crème fraiche will pair perfectly with the Chardonnay, which also has hints of this bright French crème.

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