Tuesday, January 30, 2018

Wine of the Week - Jean-Charles Fagot Saint-Romain

In Côte de Beaune lies the picturesque region of Saint-Romain at the foot of a high cliff over looking a wide stretch of country side. It was one of the first places in Bourgogne where the Celts Romans cultivated grape vines. The vines in this region occupy a sloping site where they benefit from excellent soils. This blend of limestones and marls includes patches of clay which the Chardonnay grape is perfectly suited for. The Fagot Saint-Romain undergoes temperature-controlled fermentation with natural yeasts, and it's aged 12 months in French oak. Fagot's Saint-Romain's minerality makes it an a perfect pairing for delicate fish, lightly fried or steamed, poached eggs, marinated vegetables, and soft-centered cheeses like Camembert. 


The Fagot family has been located in the small village of Corpeau since 1860. Just outside Chassagne-Montrachet, it is located near some of the most prestigious vineyards in the Cote de Beaune, so it would be fair to say that wine is in the family’s blood. Jean-Charles is part of the 5th generation of Fagots in the area and the third generation to own vineyard acreage in Chassagne-Montrachet. On his estate vineyards, Jean-Charles employs lutte raisonée, a method of growing in which chemical intervention is employed only when necessary. The wines are vini ed traditionally and naturally, utilizing oak foudres and 12-14 month long aging periods in the Fagot cellars. 

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Domaine JL Chave Scores Big with Jeb Dunnuck

In the first Rhône regional report for JebDunnuck.com, Domaine JL Chave has received a pair of perfect scores! Both the 2015 Hermitage Blanc and the 2010 Hermitage Rouge "Cuvée Cathelin" have gotten this honor and we couldn't be more proud of this first-class estate.


The Chave family is based in a small village on the northern right bank of the Rhone. There have been Chaves growing vines on the famous Hermitage hill since 1481. Gerard Chave took over from his father in 1970 and rapidly achieved megastar status due to the extraordinary quality of his wines and has since passed on the winemaking responsibilities to his son Jean-Louis. The Chave’s methods for all their winemaking are traditional farming, super low yields, full ripeness, and minimal manipulation. Their unmatched meticulousness continues through five centuries to render venerable expressions of the purest of Rhône terroir.

Monday, January 29, 2018

*Reminder* Shiverick Imports at Taos Winter Wine Festival

Tickets are still available, so join us on Sunday, February 4 for the Super Sunday Champagne Brunch 2018! What better way to start off your Sunday than with a Champagne brunch? El Monte Sagrado’s Executive Chef Cristina Martinez will pair four successive plates with four Bernard Remy Champagnes (and a bonus bubble from Vignoble des 2 Lunes) presented by Hope Shiverick of Shiverick Imports.



Here are the details. You can purchase tickets here.

Date: February 4
Time: 11:00 am - 1:00 pm
Cost: $95
Venue: El Monte Sagrado Resort, 317 Kit Carson Rd, Taos, NM 87571
Phone: 505-660-6151


Herdade do Rocim in the Press

Southern Portugal's Herdade do Rocim has been receiving notice from several different publications as they continue their upward trend of producing quality indigenous wines from Alentejo and beyond. The blog Bigger Than Your Head recently featured the Olho de Mocho Reserva Branco 2014 as their wine of the day, and Wine and Spirits Magazine singled out three of their wines as representing the Best of Portugal.


Located in the Lower Alentejo region in the southern half of Portugal, between Vidigueira and Cuba, lies the estate of Herdade do Rocim. Catarina Vieira has been in charge of the development of the estate and she believes that Alentejo has the unique conditions required to produce world-class wines. Joining her as General Manager of the estate is Pedro Ribiero. He contributes to the winemaking decisions, as well as running the sales and business affairs of the estate. Since purchasing the estate, Caterina and Pedro have invested greatly in the land by completely regenerating the vineyards and building a new state of the art winery. They believe that Rocim has great potential for producing high quality wines with worldwide recognition and have created a project that gives value not only to Alentejo, but to Portugal as a whole

Thursday, January 25, 2018

Recipe Thursday: A Home-Style Alentejo Feast

Imagine a late fall afternoon – a winemaker from Alentejo, Portugal has just finished tending to the vines and is about to tuck into a glorious supper replete with simmering soup, homemade bread and fresh caught fish from the nearby Atlantic. As family and friends gather for the meal, they sip indigenous red wine drawn from clay amphorae – a salut to the ancient winemaking practice introduced by the Romans over 2,000 years ago.

Todd Coleman, Saveur


To recreate this authentic home-cooked Alentejo meal, we turn to food writer Jean Anderson of Saveur. Based on her extensive travel to the region, she offers a menu full of rich, rustic dishes, such as Fritas de Bacalhau (Pan-Fried Salt Cod Ships) and Açorda à Alentejana (Bread and Garlic Soup with Cilantro). To wash down all this wonderful food, we reach for a delicious bottle of Herdade do Rocim Amphora Tinto. Made in large clay amphorae, this wine is light and fresh, with notes of berries and rose petals – the perfect accompaniment to a flavorful, hearty Alentejo meal.

For more food and wine pairing ideas, check out our blog at http://shiverickwine.blogspot.com/. 

Tuesday, January 23, 2018

Wine of the Week - Herdade do Rocim Amphora Tinto

This week's featured wine is a truly unique and wonderful look into the history of wine making. 
2,000 years ago the Romans introduced amphora winemaking to the Alentejo region of Portugal, and Rocim has kept much of this traditional practice the same. Like the Romans, he lines the insides of the clay pots with beeswax and olive oil made onsite with cobrancosa olives. For both the tinto and branco, everything goes inside the amphora – the grapes, the skins and the stems, and nothing is added. The amphora has no lid, and instead a layer of olive oil is placed on top of the the wine as a natural protectant and to keep the wine from oxidizing. For bottling, the small tap at the bottom of the amphora is opened and the wine is naturally filtered through the skins and stems. The wine is taken to the winery and a tiny bit of sulfur is added before going straight into the bottle. Since the wine was left on the skins, the tannins naturally preserve the wine in bottle and little sulfur is needed.


The Amphora tinto is light and fresh, with notes of berries, rose petals, and an earthy, rounded finish, this is a great option for tomato-based dishes, paella, or housemade sausage. 

Located in the Lower Alentejo region in the southern half of Portugal, between Vidigueira and Cuba, lies the estate of Herdade do Rocim. Catarina Vieira has been in charge of the development of the estate and she believes that Alentejo has the unique conditions required to produce world-class wines. Joining her as General Manager of the estate is Pedro Ribiero. He contributes to the winemaking decisions, as well as running the sales and business affairs of the estate. Since purchasing the estate, Caterina and Pedro have invested greatly in the land by completely regenerating the vineyards and building a new state of the art winery. They believe that Rocim has great potential for producing high quality wines with worldwide recognition and have created a project that gives value not only to Alentejo, but to Portugal as a whole.

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Monday, January 22, 2018

Jean-Charles Fagot in Decanter

Burgundy producer Jean-Charles Fagot has received his first scores for the 2016 vintage from Decanter Magazine. William Kelley has scored several of his wines, including multiple outstanding reviews.



The Fagot family has been located in the small village of Corpeau since 1860. Just outside Chassagne-Montrachet, it is located near some of the most prestigious vineyards in the Cote de Beaune, so it would be fair to say that wine is in the family’s blood. Jean-Charles is part of the 5th generation of Fagots in the area and the third generation to own vineyard acreage in Chassagne-Montrachet. On his estate vineyards, Jean-Charles employs lutte raisonée, a method of growing in which chemical intervention is employed only when necessary. The wines are vinified traditionally and naturally, utilizing oak foudres and 12-14 month long aging periods in the Fagot cellars.

Thursday, January 18, 2018

Recipe Thursday: It's All About the Sauce

A well-prepared sauce has the power to transform a simple cut of meat into an extraordinary dish. Sauces are especially prevalent in French cooking, and one of our favorite red meat and sauce combinations is the classic Entrecôte à la Bordelaise, or rib steaks in red wine and shallot sauce. This delightful recipe from Food Network is another instance in which the wine you use in the sauce is as equally important as the cut and quality of meat you buy. We’ve said it before, and we’ll say it again: Always cook with a wine you would gladly pour for yourself or your guests.

Photo: De Vous a Moi


When pairing a wine with this recipe, just look to the name of the dish for inspiration: Bordelaise, named after the Bordeaux region of France. A right-bank style blend of Merlot and Cabernet Franc, such as Château Mazeris Canon Fronsac, is a terrific match. The peppery tannins act as a palate cleansing astringent with the fatty cut of beef and rich, buttery sauce.

What is your favorite sauce? 

For more food and wine pairing ideas, check out our blog at http://shiverickwine.blogspot.com/.