Thursday, July 26, 2018

Recipe Thursday: A Classic Regional Pairing

This week we’re focusing on one of the most classic – and amazing – wine and food pairings of all time: wine and cheese. Not just any wine and cheese pairing, but those in which the wine and cheese come from the same geographic area. In fact, records dating back hundreds of years indicate that wine and cheese from the same locations have been served together for generations. Today, those pairings continue to thrive, as they have been perfected and passed down from generation to generation.

Photo: A Year in Fromage

Take for example Dôme de Vézelay, a cheese made from unpasteurized goat’s milk, originating from the town of Vézelay in Burgundy. It is a soft cheese with a creamy and unctuous texture. White wines from the same region, Vézelay, such as Domaine La Croix Montjoie Bourgogne Vézelay “L’Impatiente” – a tangy, bright and elegant wine made from 100 percent Chardonnay – make a perfect match for this type of fresh goat cheese. The acidity of the wine brings out the sharpness of the cheese, while the crispness of the wine also helps to cut through the cheese’s rich creaminess.

Wine of the Week - Domaine la Croix Montjoie Bourgogne Vézelay "l'Impatiente"

Our featured wine of the week is the Domaine la Croix Montjoie Bourgogne Vézelay "l'Impatiente" Chardonnay. Vézelay is a perfect part of Burgundy where you can still find good value for money. The "l'Impatiente" is aged in tank on the fine lees, giving it lightness and texture. Anthony Dias Blue recently reviewed the 2014 vintage, awarding it 91 points, saying: "Silky with tangy citrus, crisp, bright minerality, and elegant structure; 100% Chardonnay hand-harvested from clay and limestone-based soil."

Domaine la Croix Montjoie was created in 2009 and is named after the crossroads between Vézelay and Tharoiseau. The ten-hectare vineyard is located in Tharoiseau and is planted to Chardonnay. The south-southeast facing slopes and stony clay and limestone soil provides the ideal conditions for grapes to reach their full potential. Cultivation and vinification are managed with great respect for Burgundian traditions. The approach is to strive to respect the environment in order to produce wines of quality and typicity. The domaine is committed to wine growing practices that minimize intervention to allow the terroir to express itself. In the same vein, winemaking is done with the goal of allowing the fruit to assert its natural characteristics and to reflect the soils and climate of Vézelay.

Monday, July 23, 2018

John Gilman Discovers Max Ferd. Richter

John Gilman, author of View From the Cellar, has included Max Ferd. Richter for the first time in his publication. He says of the estate:
"Weingut Max Ferdinand Richter was an estate that I really knew next to nothing about prior to this trip in May, as I had tasted a wine of theirs here or there over the last decade or so, but really had never planned to visit the property and had no real sense of where in the firmament of Middle Mosel stars they might fall. However, during one of the early press tastings associated with Mythos Mosel, David Rayer, Jean Fisch and I were chatting and Jean mentioned this estate and said that he felt I would really like the style of the wines here these days."

In a few tastings, Gilman found much to like, wrapping up his comments thusly:
"Weingut Max Ferdinand Richter is a superb producer of classically filigreed, terroir-driven middle Mosel Rieslings (which I should have known about before) and I can recommend them very highly. From what I have seen of their pricing, they offer up exceptional value! Based on the lovely range I have now tasted of their 20172, 2016s and 2015s, this is an estate that will definitely be on my regularly-scheduled winery visits in future spring tours of the Middle Mosel."

Friday, July 20, 2018

This small-lot, estate-bottled Valleé d’Aoste wine is featured in Vinous magazine. Click link in bio to find out more! #blancdemorgexetdelasalle #veveyalbert #alpinewine #mountainwine #montblanc #vinous #valleedaoste #blog

via Instagram

Maison Vevey Albert in Vinous

Made at the highest elevation that can sustain and ripen grapes in Europe, Blanc de Morgex et de La Salle literally takes winemaking to the extreme. The vineyards are planted at the upper limits of viticulture with altitudes of 1000-1200 meters above sea level. This is true mountain wine. Much of the wine produced is done by co-op, but Maison Vevey Albert is an estate-grown and bottled operation - one of few in the area. Ian d'Agata, writing for Vinous, praises their consistently-made wines, saying: "The small family-run Albert Vevey estate (only 1.5 hectares) has always been a real quality leader in the region…The best and simplest thing I can say about this estate is that just about any wine you pick from Albert Vevey virtually guarantees quality in your glass." He awards the 2016 vintage 90 points. Sadly, due to a late frost, there will be no 2017 vintage bottled, so if you want to get your hands on this limited-production wine, now is the time to do so!

Thursday, July 19, 2018

Recipe Thursday: A Classic Southern France Summer Dish

Salade Niçoise is one of the great summer dishes of Southern France. It fits right into the picturesque setting of a sunny, coastal Mediterranean lunch with a bottle of crisp white wine and a vibrant table setting that reflects the nearby sea. A true Salade Niçoise should not have any cooked vegetables or lettuce in it, although most versions we see here in the States have boiled new potatoes and blanched haricot verts. For a more authentic take, check out David Lebovitz’s classic version.


Remember the white wine we envisioned in our picturesque coastal Mediterranean lunch? Nothing could be more quintessential than a wine hailing from the heart of Southern France:  Provence. Look no further than The Chateau Revelette Provence Blanc, a beautifully bright and aromatic white that is a refreshing companion with the varied textures and bright flavors of the Salade Niçoise.

Wednesday, July 18, 2018

Wine of the Week: Chateau Revelette Coteaux d'Aix en Provence Blanc

While it is from Provence, this week's featured wine is not a rosé but a white! Wine has been made in Provence for over 2600 years, making it one of the oldest wine making regions in France. Due to it's fantastic climate, limestone, granite, and volcanic soils Provence is home to a variety of grape varietals. The Chateau Revelette Provence Blanc made up of 60% Ugni Blanc, 27% Rolle, and 13% Sauvignon Blanc. Due to the unique blend of grapes, this white wine is beautifully balanced with an aromatic nose and a bright acidity and minerality. For pairings, think geographical! Provence sits along the Mediterranean coast of France, and is bordered by the Rhone River to the west and the Côte d’Azur on the east. Serve this wine with a variety of seafood dishes, oysters, and pasta with cream sauce.

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 Chateau 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 Worldelegance and refinement.


Font du Vent in Vinous

We're proud to announce great press for one of our newest producers - Domaine Font du Vent! This Châteauneuf-du-Pape-based producer was founded in 1950 by Etienne Gonnet, who planted vines across 30 contiguous acres of land.

In 1975, following Etienne’s untimely death, his sons Jean and Michel took control of the estate. They wanted to create full-bodied wines that were concentrated, refined and showcased the qualities of the terroir. Throughout the next 30 years, Jean and Michel achieved their goal and also received many accolades and medals for their wines.

In 2006, it was time to pass the family’s estate and traditions on to their own sons, Bertrand and Guillaume, who also shared their family’s passion for winemaking. They had both completed studies in oenology, and further expanded upon their technical knowledge with time working and living in Bordeaux, Burgundy, New Zealand, Australia and the USA.

Today, Bertrand and Guillaume proudly continue their fathers’ legacy by producing wine in their style, but are also making their own mark. They have enhanced the elegance and style of the wine via their commitment to understanding the terroir in terms of how it affects the ripening process and introducing improvements to the production process. After recently expanding their land holdings to include additional lieu dit, the Gonnet family decided to rebrand their Domaine Font de Michelle, Châteauneuf-du-Pape wines under their family brand Font du Vent.

An important initiative for the winery was the natural shift to organic agriculture. The domaines Font de Michelle and Font du Vent had been operating organically for years, so it was a logical next step to apply for organic certification. Their vines have been in the family for over four generations, and organic farming signifies their commitment to passing on healthy vineyards to the next generation.

After hand harvesting, fruit is sorted twice - once in the vineyard and then again when it arrives at the domaine. Vinification is entirely gravity-fed and the wine is treated gently from the start. They pump over by hand, only once a day, always keeping the fruit and complexity in mind.

Thursday, July 12, 2018

Recipe Thursday: Le Roc Rosé “La Saignée and Thai Green Curry

Red wine drinkers rejoice! There are rosés out there that can stand up to the heartiest of meals. Enter the Le Roc Fronton Rosé “La Saignée,” a bold blend of 70% Négrette, 20% Syrah and 10% Cabernet Franc. This wine starts off in a red winemaking style, in which the fruit and juice are allowed to stay in contact with the skins and seeds for a bit. The result is a rosé that is darker in color and has a bolder, more concentrated flavor.

Photo: BBC Good Food

The Le Roc rosé pairs beautifully with salty bacon and pork belly, but can also stand up to the complex flavors found in curry. Try it out with BBC Good Food’s Thai green chicken curry recipe, a fragrant and creamy concoction that is quick and easy to make.