Thursday, August 31, 2017

Recipe Thursdays: Beef Barbacoa with Bertrand Galbrun "Antidote" Grolleau

Labor Day is the ultimate transitional holiday. While we bask in the last vestiges of summer’s golden sun, we also welcome the cool, brisk breezes of fall. From a cuisine standpoint, it’s the perfect opportunity to check off those last few summer dishes you’ve been wanting to try, and also a good excuse to start experimenting with early autumn recipes. It’s a time to fire up the grill and pack away a tasty lunch for the beach, then for supper tuck into the coziness of oven-roasted starchy squashes and slow cooked meats, like this slow cooker beef barbacoa recipe from Food & Wine. It’s the best of both worlds. 


Photo: Con Poulos c/o Food & Wine

You’ll want to choose a wine this Labor Day weekend that is refreshing for daytime, but can stand up to heartier evening dishes as well. A truly transitional wine perfect for the occasion is Bertrand Galbrun’s "Antidote" Grolleau. Low in alcohol and wonderful served chilled, Galbrun’s "Antidote" is a unique alternative to rosé for your next outdoor grilling party. Likewise, when brought to room temperature, the stewed plum and earthy, savory finish on this wine pair beautifully with spicy beef barbacoa.

Let us know in the comments if you tried this pairing! For other wine and food pairings, please visit our blog

Tuesday, August 29, 2017

Wine of the Week: Bertrand Galbrun "Antidote" Grolleau

The Galbrun "Antidote" is made out of 100% Grolleau, a grape not often vinified as a red wine and instead used in the production of Rosé d'Anjou. This dark-skinned grape which is grown almost exclusively in Loire, has a low alcohol content and a high acidity; and produces a light yet vibrant red wine, with note of plum and berries with a savory, earthy finish. Served chilled, the Antidote pairs well with pate, red peppers and goat cheese, and grilled meats.    


In Bourgueil, a sleepy commune situated on the right bank of the Loire River about midway between Angers and Tours, we see the mainstay grape, Cabernet Franc, produced in its apogee. Inspired by the uniqueness of the terroir, Bertrand Galbrun founded his eponymous domain in the area in 2005 and he now farms 3.5 hectares of 100% organic grapes. He is truly committed to the production of non-interventionist wine in order to eke out the purest, most limpid expression of grape and place. The reds of Bourgueil, which can include up to 10% Cabernet Sauvignon, are elemental and visceral: they make you want to eat. They are peppery, savory, with just enough tannin to pair beautifully with a wide variety of foods.

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Thursday, August 24, 2017

Recipe Thursdays: A Summer Produce Star with Diwald Gruner Veltliner

Nothing depicts the height of summer produce better than a sun-kissed tomato ripening on the vine. Farmers’ markets and grocery stores are now teeming with the juicy, sweet fruit, displaying itself in a myriad of sunset orange hues and deep crimson shades of red.

It’s not difficult to find a recipe that will put tomatoes front and center, but what can be tricky is finding the right wine to pair with a tomato-centric dish. Perhaps you want to take a break from the predictable (yet always satisfying) tomato sauce and rustic red, and try something fitting for a hot, sunny afternoon. Enter this beautiful Tomato-Lemon Tart from Bon Appétit – a simple, golden pastry crust topped with luscious tomatoes, zesty lemon, savory garlic and fresh basil. 

http://www.shiverick.com/diwald-winery
Photo: Alex Lau c/o Bon Appetit

The perfect wine to accompany the recipe? The zippy Gruner Veltliner “Grossriedenthaler Löss” from Weingut Diwald in Wagram, Austria.

We love how the crisp, bright citrus character and warm spice notes of this Gruner complement the oven-roasted tomatoes and zingy lemon in this dish from  Bon Appétit. A darling of the culinary world, you can’t go wrong with Gruner – it’s delicately perfumed aromatics and mouth-watering acidity pair remarkably well with most foods.

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We hope you enjoy this pairing! Let us know what you think in the comments. For more food and wine pairings, check out our blog

Tuesday, August 22, 2017

Wine of the Week - Weingut Diwald Gruner Veltliner “Grossriedenthaler Löss”

While many think of Gruner Veltliner as primarily a fresh, lively wine, the grape actually lends itself to much more depth and complexity when vinified in the right hands. Martin Diwald is one such young vintner, coaxing riper flavors and creamier textures from his wines, rendering a truly classic vinous profile.

http://www.shiverick.com/diwald-winery

Paula and Hans Diwald pioneered their winery’s conversion to completely organic viticulture during a time when chemicals and additives were prominent in winemaking. In 1980, the Diwalds converted their  four hectare farm into a vineyard. After some trial and error with chemical fertilizers, the two made the decision to farm organically in order to improve the quality of their fruit. Today Martin Diwald leads the second generation of the family’s commitment to producing authentic wine that reflects Wagram’s environment, resources, and land.

Thursday, August 17, 2017

Heirloom Tomato Salad with Watercress and Pickled Shallots, paired with @montaribaldi Stissa Chardonnay. @epicurious #blog http://ift.tt/2wl2bWW


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Recipe Thursdays: A Taste of Sardinia with Antonella Corda

Think Italian food and rustic red wines usually come to mind. However, tomato based dishes are only a part of the amazing cuisine Italy is famous for, and traditional Italian food reflects the numerous marine-influenced regions of the country as well. Fresh seafood, bright citrus, and robust herbs are some of the ingredients used in many of the coastal recipes.       

This week's regional recipe was inspired by Antonella Corda's Nuragus di Cagliari from the island of Sardinia. This Epicurious recipe combines the traditional mediterranean pasta Fregola, with fresh clams and lemon zest.  

Epicurious Fragola Clams Recipe Thursday Antonella Corda
MARCUS NILSSON c/o: Epicurious

Subscribe to the Shiverick Imports blog for more information about our unique, food-friendly wines. Did you make this Fregola and Clams recipe? Share your opinions in the comments below!



Domaine de la Solitude in Wine Spectator Insider - Part 2

Domaine de la Solitude has made Wine Spectator's Insider for the second week in the row. This time critic James Molesworth has awarded the 2016 Châteauneuf-du-Pape Blanc 95 points, saying it "offers refined opulence."



Wednesday, August 16, 2017

Drew Family Wines in Vinous Summer Guide

Vinous has released their 2017 Summer Guide for Napa and Sonoma, and a few of the 2015 Drew Family Wines have made the list! Drew's Pinot and Syrah were highlighted for the publication's seasonal selection, with the Estate Field Selection Pinot Noir receiving 92 points!

With over 25 years in the wine business in Central and Northern California, Jason Drew brings a vast depth of knowledge and a holistic perspective to his winemaking.  Drew focuses on small lot coastal Pinot Noir and Syrah from Anderson Valley and the Mendocino Ridge. For his sourced fruit, he has long standing partnerships with several local vineyard growers who share his passion for sustainable and meticulous farming practices. Single vineyard sources are chosen for their climate, clonal selection and complexity of soil type. Winemaking practices remain focused on traditional methods that include whole cluster and native yeast fermentations, hand punchdowns and no fining or filtering.

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Domaine de la Solitude in Wine Spectator's Insider

Domaine de la Solitude has had great success in the 2015 vintage, according to Wine Spectator critic James Molesworth. The "Cuvée Barberini," "Secrète Réserve," and "Cornelia Costanza" Châteauneuf-du-Papes are all featured in the August 9, 2017 of Insider.


Châteauneuf-du-Pape Cornelia Constanza 2015
This has great energy from the start, with notes of bay leaf, warm brick and juniper leading the way, backed by a solid core of red currant, raspberry and plum coulis flavors. The long finish lets sanguine and iron accents flow through while still leaving plenty of room for the fruit. (96 points)

Châteauneuf-du-Pape Secrète Réserve 2015
This is packed with dark plum, blackberry and boysenberry preserve flavors at the core, enlivened with juniper, tobacco and licorice snap notes. Lovely roasted apple wood accents score the finish, with the fruit taking a long encore. (96 points)

Châteauneuf-du-Pape Cuvée Barberini 2015
This drips with raspberry, cassis and plum fruit flavors, with a remarkably silky feel throughout. Alluring black tea and incense notes hang in the background, and there’s an element of roasted apple wood as well. The fruit blazes through the finish. (95 points)

Tuesday, August 15, 2017

Wine of the Week: Antonella Corda Nuragus di Cagliari

Antonella Corda's Nuragus di Cagliari is made out of 100% Nuragus grapes. This indigenous varietal is named after the Nuragic Civilization who had inhabited Sardinia from the18th Century BC to around the 2nd Century AD. It is during that period, that it is believed that the Nuragus grape either arrived with the Phoenicians to the island or possibly had always been there. It is Sardinia's most widely planted white grape varietal and can only be found on the island.  

Grapes for the Nuragus di Cagliari are cultivated on Antonella Corda's Mitza Manna vineyard. This stretch of land, inherited from Corda's father, extends for six hectares at an altitude of 200 meters. The soil is composed of sand, clay, and loam and has a significant presence of calcium which enhances the wine’s natural freshness and aromatic intensity. For pairing suggestions, look to food with influences from the island itself. The Nuragus di Cagliari is best served chilled with raw seafood of all types, clam pasta, fresh green salad with smoked chicken, and ceviche. 



The story of Antonella Corda winery is deeply connected to that of its eponymous founder. She grew up among the vineyards in a family of winegrowers that stretches back over generations. Her mother gave her a love for the land and her father instilled in her a passion for the work of vinification. Antonella became an agronomist, graduating in Agricultural Sciences and Technology at the University of Sassari and founded her own winery in 2010. She took the reins in hand, transforming it into an ambitious and innovative project that honors its past. She has created a boutique winery capable of producing excellent Sardinian wines worthy of representing the region worldwide. A 40-hectare farm with 15 hectares of vineyard, 12 of olive trees, and the rest left open for crop rotation. Antonella Corda believes sustainable cultivation to be the best way for people to coexist with nature, so it can be passed down to the next generation intact. All of this means that organic fertilizers, integrated pest control actions, and sustainable irrigation systems are utilized in the vineyards.

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Monday, August 14, 2017

Château Revelette in La Revue du Vin de France

La Revue du Vin de France recently featured a detailed profile on Château Revelette followed by a vertical tasting of both the Grand Rouge and Grand Blanc. The article examines the history of the Château and its unique terroir, Peter Fishers international education and career, as well as his winemaking philosophy.    

Nestled in the heart of Provence on the northern slope of the Montagne Mont-Victoire (famously painted by Cézanne), lie the unspoiled and wild lands of Château Revelette. The estate is run by Peter Fischer, who studied oenology at the famous University of California – Davis, and upon completion of the program and a short stint at Buena Vista winery in Sonoma, he moved to the south of France and began his search for suitable land. Since his ownership, Peter has expanded the land under vine to 24 hectares and has planted nine grape varietals, all while respecting the surrounding nature. Peter has a relaxed and straightforward approach to winemaking and despite his Californian education, his resulting wines exude a classical Old World elegance and refinement.

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Tuesday, August 8, 2017

Wine of the Week: Benoît Mérias Montlouis-Sur-Loire "Les Quartes"


Benoît Mérias lies in Montlouis-sur-Loire, situated just across the Loire river from Vouvray. Similar to it's more well-known neighbor, the Chenin Blanc in Montlouis-sur-Loire is planted on the same tuffeau soils which are ideal for bright wines with balanced minerality and great acidity. Wines from this region can be either dry to sweet and have an earthier, more mineral quality compared to Vouvray. 

The Montlouis-Sur-Loire "Les Quartes" undergoes  a soft pressing of the grapes, then the must ferments with indigenous yeasts in a fiberglass barrel. The wine is then aged for 11 months on its lees in fiberglass barrels. The finished wine has a lively and fresh attack on the palate, giving way to notes of citrus and a discreet bitterness at the end. It can be served with shellfish, the traditional potato and crème fraîche dish gratin dauphinois, or for a more unusual pairing sweet and sour chicken.



After a career as a teacher in a small village in the Aveyron, Benoît Mérias decided to start over, reinventing himself as a winemaker. He started to work at the Cave Coopérative de Marsillac, then trained in Amboise. After his graduation from that program, Benoît earned his stripes at Domaine de la Taille aux Loups in Montlouis before taking over 6 ha of Chenin in Saint Martin le Beau in 2011. The different soils and terroirs give Benoît the change to create different cuvées; from sand to siliceous, siliceous to flint on clay bedrock soils, Benoît’s wines are always sharp and mineral.


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Friday, August 4, 2017

Max Ferd. Richter in Mosel Fine Wines

Max Ferd. Richter's 2016 vintage has received an outstanding review by Mosel Fine Wines! This comprehensive article takes a closer look at the challenges Constantin Richter faced in 2016 and how his current vintage compares to previous successful years. 

"After an almost legendary effort in 2015, the Richter dished up another glorious collection in 2016, marked by riper but juicy flavors and great zesty charm. The sweet spot clearly lies in the fruity side of the portfolio in 2016, with a string of outstanding Kabinett, Spätlese and Auslese...The ability by the Max Ferd. Richter Estate to master so many vineyards, so many stylistic directions and still respect the vintage character never seizes to amaze us."

See full review here.





The estate of Max Ferd. Richter has been passed down from father to son for the past 300 years. The current reins are held by Dr. Dirk Richter, the 9th generation, and will eventually be passed down to his son Constantin. The estate produces world-class Rieslings from some of the most esteemed vineyards in the Mosel, and all production comes from estate holdings. The terroir of their steep vineyard sites is generally grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz) or clay (Graach, Wehlen, Mülheim) soils; those deeply influence character and flavor of the wines. Strict attention to quality and detail is paid to all vines from the QBAs on up through the Eisweins. Through the entire line of wines, their hallmark balance is evident in every glass.

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Tuesday, August 1, 2017

Wine of the Week: Blanc de Morgex et de La Salle

This week's featured wine is Maison Albert Vevey's Blanc de Morgex et de la Salle. This unique Italian appellation mainly produces wine made from the native varietal Prié Blanc, also known as Blanc de Morgex, the only white grape grown in the region. Due to its high elevations, this area has never been affected by phylloxera louse which has allowed many of the vineyards of this area to remain with ungrafted rootstock. The Blanc de Morgex is vibrant but nicely grounded by intense minerality. Its has delicate notes of mountain herbs and hay, dry freshness, and bright acidity. Pairs with light appetizers, soft cheese, fish and oysters.


Maison Vevey Albert Winery is located in Morgex, in the Upper Aosta Valley, the smallest region of Italy, on the northwestern border of the Italian border, nestled between France and Switzerland. The vineyards are planted at the upper limits of viticulture with altitudes of 1000-1200 meters above sea level. This is true mountain wine. The domaine was founded in 1968 by Albert Vevey, a pioneer of Valdostan wine-growing. In 1990, sons Mario and Mirko took over the family business and have been in charge of production ever since.

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