Has anyone ever tasted Banfi Chianti Classico? Is it any good?

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3 BTLS 2004 Turley Wine Cellars Zinfandel Juvenile

3 BTLS 2006 Rosenblum Zinfandel Richard Sauret Vineyard


By Winemaker Mark Adams, Owner of Amber Crest Winery www.ambercrestwinery.com

“Who Dat” champagne about to pop?

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A Lake Charles family plans to finally open a 27-year old bottle of “Who Dat” champagne if the Saints win the super bowl next week. The champagne was made in 1983 and the family thinks it could be worth $500 now.

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Today Gary welcomes his special guest Joey Tensley of Tensley Wines. Gary tastes three of his wines and the two discuss ratings and wine making.

Laura Ness: It’s all about family ties at Talbott winery

Breyer Breyerfest SR Riesling the Hanoverian


Take a careful look at the labels on a Talbott wine: Each one bears a slightly different color-coded rendition of the coat of arms.

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Velveeta and Boones Farm – A Perfect Match? This article is all about Wine Cheese Pairing.

A pairing that’s been around since ancient Greece, cheese and wine is a perfect match. The Greeks used ti grate their cheese directly into their wine glass! Cheese and wine is appropriate to have in any season or ocassion, and it’s fast, festive and fun. Grab a few blocks of cheese at the store and you have an instant appetizer. How easy is that?

There are so many cheeses out there that the wine and cheese pairing decisions can be overwhelming. Check out our handy Cheese Wheel. It’s a very cool tool found at MatchMyWine.com under perfect pairings on the left side. Click the article about Cheese and Wine Pairing.

Don’t get frozen in indecision as to which cheese to server with what wine. Not to worry. There isn’t a wrong way but there are ways that help the experience be more enjoyable. The principles that you follow for any food and wine pairing are good to follow for wine and cheese pairings. Making it fun and interactive is what it’s all about.

Here are a few specific cheese and wine pairing guidelines:
- You can pair cheese with either red wine or white wine, depending on the cheese you serve.

- Young, mild, and milky cheeses such as fresh goat cheese work better with light, fruity delicate wines such as Sauvignon Blanc. My favorite is the Goat Cheese Crostini Recipe on MatchMyWine.com.

- Usually hard cheeses are better with red wine, and soft cheeses are better with white wine.

-The more pungent the cheese, the sweeter the wine needs to be. Baked Brie and Champagne would work really well. My favorite champagne is from J Vineyards.

- Assertive, strong-flavored cheeses go with young, robust red wines such as a Cabernet Sauvignon or a Bordeaux wine.

- Blue cheeses such as Roquefort and Stilton would work great with Ports. The salty flavor of the cheese balances the sweetness of the port. What better way to end an evening that cheese and port?

- Pair cheese and wine produced in the same region. They are from the same type of soil and will have similar flavors.

- A Mozzarella cheese and Zinfandel wine would be a great pairing; the cheese mellows out the Zinfandel wine, and the wine makes the cheese taste richer.

- Acidic cheese goes with Sauvignon Blanc wines. The acidity in goat cheese gives matches perfectly with the crisp acidity of most Sauvignon Blanc wines.

- Do you have a wide variety of cheeses? Go with fruity and sweet white wines. They work better with a wider range of cheeses.

Velveeta and Boones Farm? Boxed white with Kraft American? Who knows and who cares. I sure don’t. But give me a goat cheese crostini and a glass of Duckhorn Sauvignon Blanc and I’m good to go!

Remember, it’s all about the experience. Food and wine pairing is not meant to be stressful. Have fun with it and experiment. You’ll find great experiences and memories when you do.

3 BTLS 2004 Turley Wine Cellars Zinfandel Juvenile

3 BTLS 2006 Rosenblum Zinfandel Richard Sauret Vineyard

Confused about wine? Books may help

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Drinking wine is more fun than reading about it unless you have a book in one hand and a glass in the other. Wine can be complex or simple but several books can help clear any confusion

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The most popular white wine grape that is found around the world is the Chardonnay grape. It is a green skinned variety of grape that is believed to originate in the Burgundy wine region of France but has since spread throughout the world. It is often seen as a rite of passsage into the international wine market when new and developing wine regions grow Chardonnay. The flavor, as well as the aroma will often depend on where the wine is made as well as the processing methods used. Chardonnay is a versatile grape and remains a major type to this day. Chardonnay grape is used to make white Burgundy along with a lesser known grape known as Aligote. White Burgundy is also another popular wine.

Chardonnay grapes are very neutral. Many of the flavors that are associated with it are influenced by oak, as well as terroir. French and American Chardonnay are among the most preferred white wines as well as the richest and most complex ones. In the United States, some very fine Chardonnay wines come from the Napa Valley in California, and the Columbia Valley in Washington.

The grapes are very malleable, reflecting the terroir, the characteristics of the climate, soil, and other factors that go into growing the grapes. Because of this, a Columbia Valley Chardonnay will be different than one from France. Even within a small viticultural area, the differences between grapes grown in one vineyard and another may be very noticeable.

The grapes ripen early, which can cause some issues. These grapes, since they develop early can be easily damaged by springtime frost. In some regions, the vines are pruned just before they flower, which delays the flowering for up to two weeks. Because of the grapes ripening early, they thrive in regions with a short growing season. Upon ripening, the chardonnay grapes will quickly lose their acidity, making harvesting time crucial.

Chardonnay grapes are a result of the extinct Croatian Blanc and Pinot grape and is aged using oak barrels. These barrels bring out the vanilla flavor that the wine is known for. Bottles can also be used to age and ferment the wine but it will not age as well as red wine under the same circumstance.

Chardonnay is best served chilled and has the potential to be served with a diverse spectrum of verious food types due to it’s wide range of syles. A Chardonnay from Washington state tend to pair well with tomato based dishes as well as dished using sweet onion due to the wine maintaining more acidity in it’s character. Earthy dishes, such as mushroom soup or aged cheese, pair very well with an older and a more mellow Chardonnay. Chardonnay is most commonly paired with chicken, turkey and other white meats.

Other than making white Burgandy, Chardonnay grapes are also used for making Champagne as well as other types of sparkling wines. Remaining as one of the most widely-planted grape varieties, Chardonnay has over 400,000 acres worldwide. Chardonnay can also be found in any wine or alcohol store and can make a great addition to any meal.

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Food & Wine

When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you’ll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it’s not just what you’re cooking that matters but how you’re cooking it. Here are some basic pointers that may help you on your way:

Wine should complement the food rather than dominate it, so one simple thing to keep in mind is “light food: light wine, heavier food: heavier wine”. Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let’s take a look at some common foods.

Fish

Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:

Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.

Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.

White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It’s particularly good with smoked salmon, but works with a wide variety of dishes.

Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.

Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It’s best to avoid overly oaky styles, as they can overpower the fish.

Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.

Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.

Pinot Noir: Yes, it’s okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you’re having fish and just want to drink red.

Meat

Meat’s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:

Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.

Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.

Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.

Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a “porky” white.

Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.

Other

Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don’t over-think your pizza wine; just enjoy it.

Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.

Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it’s an earthy, nutty dish, Pinot Noir could be great. If it’s lighter, with more green vegetables, then you might be better off with a white like Chardonnay.

Dessert

For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.

Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.

Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port’s hazelnut character marries wonderfully.

Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d’Asti or Champagne as an accompaniment.

3 BTLS 2004 Turley Wine Cellars Zinfandel Juvenile

3 BTLS 2006 Rosenblum Zinfandel Richard Sauret Vineyard

Looking for a quick and easy dish this Fall that helps take the chill off?  Here’s what we like to do.  Make a stock pot of comfort food and enjoy a hearty glass of wine.

Food and Wine Pairing

We have created our version of a “Casual Cassoulet.”  This economical comfort food can be quickly prepared with what you may already have in your fridge and pantry.  You can use any combination of meats, poultry and sausages with the same delicious results.  This keeps for several days and, like most soups and stews, is even better the next day.  Serve this fast and hearty meal with a fresh green salad, dressed with tangy vinaigrette and, of course, a nice glass of robust red wine!  Heaven!

Now that the meal is decided, we need a bold wine to complement this hearty soup.  The sausage and seasonings in this dish create slightly spicy and earthy flavors.  Wines that are bold and fruity are the perfect pairing for this dish.  And there are a number of exciting wines to try that will create your perfect pairing.

If you prefer white wines, a Viognier is a nice choice. Viognier wine is medium to full body with a creamy texture and exotic fruit and honey flavors and aromas.  Viognier has a storied history in the Rhone Valley of France and is gaining popularity in Australia and the United States.  This is not a light, patio wine for summertime.  This wine is better suited to be enjoyed with a hearty dinner.

On the red wine side, there are a number of good choices.  When you think of bold, fruity and spicy wines, Australian Shiraz, California Zinfandels and French Syrah come to mind.  All are bold, fruity, not overly tannic wines that are perfect for BBQ in the summer or hearty, spicy winter fare.  These wines offer some differences to explore.  Australian Shiraz can be divided by cool climate (less peppery) and hot climate (more spicy) wines.  American Zinfandels that are produced from Old Vine vineyards tend to offer more subtle notes than wine grown on younger rootstock.

Recipe

Cassoulet is a rich, slow-cooked meat and bean casserole originating in the south of France.  Traditional Cassoulet takes days to prepare but who has the time or patience for that!  For a speedy version, we experimented with several recipes, resulting in a “Casual Cassoulet.”

Sausage and White Bean “Casual Cassoulet”

Serves 8

10        oz        Sweet Italian Sausage, casings removed

10        oz        Hot Italian Sausage, casings removed

1          tsp       Olive Oil

2          cups     Onion, diced

6          ea         Garlic Cloves, chopped fine

1 ½      tsp       Herbs de Provence, dried

½         tsp       Kosher Salt

¼         tsp       Black Pepper

2          ea         Bay Leaves, whole

½         cup      Fresh Parsley, chopped

3          ea         14 ½ oz Cans Diced Tomatoes, including juice

1          ea         48 oz Glass Jar of Navy or any White Bean, including juice*

½         tsp       Red Pepper Flakes – Optional

* Beans in glass jars seem to be creamier and do not have that slight taste of tin.  If you have the time, soaking dry beans overnight is low sodium and an economical option.

Topping

4          slices    White Bread, crusts removed and crumbled

2          ea         Garlic Cloves, chopped fine

3          Tbsp    Fresh Parsley, finely chopped

1          Tbsp    Olive Oil

1          Tbsp    Melted Butter

Salt and Pepper to taste

In a large Dutch oven cook sausages in oil until browned and just cooked through.  Break up into bite sized crumbles.  Transfer to paper towel to drain.  With fat remaining in skillet, sauté onions until translucent, then add garlic and cook until golden.  Add herbs, salt and pepper, bay leaves, parsley, tomatoes and simmer for 20 minutes for flavors to meld.  Add crumbled sausage and beans with juice to tomato mixture and cook, stirring occasionally, until heated through.  Remove bay leaf.

For topping, in a sauté pan heat butter and oil over med high heat and sauté bread until lightly golden.  Stir in garlic, parsley and salt and pepper to taste.  Top the Cassoulet with bread crumbs and serve immediately.  If you want a crispier topping, place the Cassoulet under the broiler until the bread crumbs are golden brown and crunchy.

Bill’s Wine Picks (with suggested retails)

Yalumba Eden Valley Viognier –Not Rated                                      $17

Juan Gil Monastrell (Spanish red wine) Robert Parker 91 pts.         $15

Four Vines Old Vine Zinfandel – Wine Spectator 86 pts.  $10

Shotfire Australian Shiraz  - Robert Parker 92 pts.                            $18

Wine of the Month

By Bill Garlough

My Chef Catering

Suggested Retail Price: $18

This month’s selection is a perennial favorite from Australia.  Thorn-Clarke Shiraz Shotfire Ridge is aged from 12 – 18 months in oak barrels and has a deep purple color with compelling aromatics of wood smoke, blueberry and mineral notes.  The 2006 is a crowd pleaser and Robert Parker gave the 2007 a 92 pt. rating.  Great wine at a great price from down under.

3 BTLS 2004 Turley Wine Cellars Zinfandel Juvenile

3 BTLS 2006 Rosenblum Zinfandel Richard Sauret Vineyard