Saturday Night – Return of the Birthday

Last Saturday we went out to the 1010 to celebrate Kathy’s 39^th Birthday, this Saturday we stayed home and had a party. Mick and Amy were there and we added Chris and Jan to the evening’s festivities. We each did a course, Mick did the starter, I did the main course and Chris and Jan took care of dessert.

"Some Miss Vickies chips to get the party started"

"Spicy Shrimp with Mint Sauce - Note if this picture looks just like the last time we had Spicy Shrimp that is just an amazing coincidence and has nothing to do with Amy forgetting to take a picture of this evening's Spicy Shirmp... see Amy I got it covered and no one is the wiser :)"

Mick did Spicy Shrimp with Mint dipping sauce and paired this with a 2009 Ferrari Carano Fumé Blanc.

"Silky Smooth Fume"

The nose on the wine was a pleasant mix of vanilla, cut grass, peach and orange. Tasting the wine you’ll notice a softer styled Fumé Blanc with vanilla and peach flavours. The balance on the wine was very nice as it had good balance of acidity and fruit. It paired very nicely with the Spicy Shrimp and helped relieve that spicy burn. Mick and I really like this wine but Kathy wasn’t a big a fan. Kathy enjoys the Mondavi Fumé which tends to be made in a more in your face type of style with big acid and alcohol and expects that from a Fumé. I will agree that the Mondavi Fumé is a better pairing with Spicy Shrimp but it was hard not to love the silky smooth styling of the Ferrari Carano Fumé.


Here is the group rating for the wine – Mick - 89, Mark - 89, Kathy – 84, Amy – 87, Overall – 87.25.

Here is the LCBO information on the wine –

FERRARI-CARANO FUMÉ BLANC 2009


VINTAGES 354993
750 mL bottle
Price: $ 19.95
Wine, White Wine
13.9% Alcohol/Vol.
Sugar Content : D
Made in: California, USA
By: Ferrari Carano Winery
Release Date: Feb 19, 2011

Tasting Note - This pale yellow colored Sauvignon Blanc opens with a mild passion fruit bouquet with a touch of lime. On the palate, this wine is medium bodied and balanced. The flavor profile is a mineral infused mild lime with a touch of green pear. The finish is dry and quite refreshing. This wine would be very good with bacon wrapped scallops. Score - 88. (Ken Hoggins, www.kenswineguide.com, June 11, 2010)

"Pinenutty goodness all ready for cooking"

"The finished product"

For the main course I did Pine nut Salmon with a lemon, butter and basil sauce with a side of mash potatoes with caramelized onions and a side of sugar snap peas. I paired this with a 2007 Kendall Jackson Grand Reserve Chardonnay which we have reviewed before so I declined reviewing it again.


I will say that the KJ was a very good pairing with Salmon.

"A very good Chardonnay"

"A tray of soon to be disappearing cake pops... it's like magic!"

For dessert Chris and Jan brought Cake Pops which are cake batter and cream cheese mixed to together and baked, then an icing or glaze for the outside and on a lollipop stick for easy eating. Kathy and Amy really liked these tasty wonders. Chris and Jan also brought a 2008 Cabernet Franc Ice wine and a 2007 Riesling Ice wine both from Henry of Pelham.

"Stunning Icewines"

I didn’t review either of these wine as I don’t like to review wines that guests bring to dinner (Mick and Amy are the exception as they are also rating the wines). My fear is that if I don’t like a wine, I would feel very bad ripping it in front of my guests. I will say with the two wines Chris and Jan brought I wish I lifted that policy as both were excellent. I’ve had a couple of Cabernet Franc Ice wines in the past and wasn’t a big fan but the 2008 Cabernet Franc Ice wine from Henry of Pelham amazing and went exceptionally well with any of the chocolate based Cake Pops. The Riesling was very good, which isn’t a surprise, as any late harvest or Ice wine Riesling I’ve had from Henry of Pelham has been excellent.


It was a fun evening and I’d like to thank Mick for his course and especially thank Chris and Jan for the dessert and going way overboard with two excellent dessert wines. The only problem I have now is both Birthday nights for Kathy’s 39th were amazing that I’m have no idea how to top this for next year for the big 4-0…

Cheers!

Mark

Kathy's 39th at the 1010 Bistro

Last night we got together with Mick, Amy, Pat, Jack, and Sheian at the always amazing 1010 Bistro in Westdale to celebrate Kathy's 29th Birthday.  Amy took a bunch of pictures so this article is just a picture tribute to the evening.

"Birthday Girl!"

"Flowers from the 1010 owners David and Daniela"

I'd like to thank David and Daniela for a wonderful evening.  I'd also like to thank Mick, Amy, Pat, Jack and Sheian as you guys made it a blast.

Cheers!

Mark

March Wine Club – Chianti

This month for Wine Club we looked at two Chiantis which hail from the Tuscan region of Italy. I really do not know much about Italian wine so this month was a treat for me to learn a little more about this ancient bastion of wine making. I didn’t know that Chianti is mainly made from the Sangiovese grape and was traditionally made in rounded bottles with a straw weave covering. The two Chiantis we looked at were a 2007 Cigliano Chianti Classico (which was the take home bottle for Wine Club members) and a 2007 Rocca Delle Macìe Chianti Classico as the comparison bottle.

"Greetings Clarice"

Here is the LCBO Information on the wines -


CIGLIANO CHIANTI CLASSICO 2007

VINTAGES 189803
750 mL bottle
Price: $ 18.95
Wine, Red Wine
13.0% Alcohol/Vol.
Sugar Content : XD
Made in: Tuscany, Italy
By: Villa Del Cigliano
Release Date: Jan 8, 2011

Tasting Note - The Chianti Classico '07 is very natural in its expression and precision of flavour. It's classy, land-focused and shows the winery is on its way. Score - 2 Glasses (out of 3). (Gambero Rosso Italian Wines, 2010)

ROCCA DELLE MACÌE CHIANTI CLASSICO (V)

VINTAGES 741769
750 mL bottle
Price: $ 18.95
Wine, Red Wine
13.0% Alcohol/Vol.
Sugar Content : XD
Made in: Tuscany, Italy
By: Rocca Delle Macie S.P.A.
Release Date: May 15, 2010

Description - Italo Zingarelli, the late film producer and founder of Rocca delle Macìe, passed on his love for winemaking to members of his family. They are masters of Chianti. This delicious, medium-bodied, and well-structured wine exhibits complex aromas of plum, sweet tobacco, mushroom and a touch of oak. Uncompromising quality and value. Pairs beautifully with antipasti, bistecca or veal scallopini.

What was interesting about the two wines was the number of things they had in common – both are Chianti, both are $19, both have 13% alcohol and both were from 2007. Pouring out the wines another commonality showed up as they were identical in colour (a soft red-brown) and in colour depth both were thin like you usually see with a Pinot Noir.

Nosing the wines I found green pepper aromas in both. The Cigliano also had aromas of licorice, chocolate and some dark berry. The Rocca on the other hand had aromas of leather and cherry. Tasting the wine I found the structure similar for both; good lively acidity with weak/soft tannin. The Cigliano had a raspberry and menthol flavour to it whereas the Rocca had a solid cherry like flavour to it. Neither of these wines really lit me up on their own but with the food they were both very good.

Speaking of food, Kim (of our Wine Club members) was nice enough to provide homemade cheese ravioli to go with the wine. These were awesome and as I mentioned above work very well with the wines.

It was fun to try a couple of new wines and I could see myself picking up another bottle or two of Chianti depending on what food I was making.

Next month we are doing a blind tasting of 3 red wines which should be fun.

Cheers!

Mark

Saturday Night – The Devil’s in the Details – Part 2

Click here for Part 1

For the main course Mick did Devil’s Club Mussels which were a steamed mussel recipe with lobster, bacon, tomato and leeks in a light sauce. Mick served them with fresh sliced baguette. He paired this course with a 2007 Chateau St. Jean “Robert Young Vineyard” Chardonnay.

"Devil's Club Mussels"

Nosing the wine, you’ll find aromas of butter, honey, vanilla, caramel and mango. Tasting the wine, I quickly realized why the Barnard Griffin Fume Blanc didn’t have any oak, as this wine had stolen every piece on oak on the planet. The balance to the wine on the other hand was very nice, good acidity and tannins giving it a lovely rounded mouth-feel. I also enjoyed the lingering finish this wine had to it. I liked the wine with the food as the food toned the oak but still found it too much on its own.

"Perfect tool for soaking up mouth-watering sauce"

Here is the group rating for the wine – Mick - 88, Mark - 87, Kathy – 83, Amy – 86, Overall – 86.

"Oaky but great with the food"

Here is the LCBO information on the wine -

CHATEAU ST. JEAN ROBERT YOUNG VINEYARD CHARDONNAY 2007

VINTAGES 990499
750 mL bottle
Price: $ 31.95
Wine, White Wine
14.4% Alcohol/Vol.
Sugar Content : D
Made in: California/Californie, United States
By: Foster'S Wine Estates Americas
Release Date: Jun 26, 2010

Tasting Note- The 2007 Chardonnay Robert Young Vineyard is a non-malolactic effort they have been producing for thirty years. With the malolactic blocked, it is tighter-knit than the Belle Terre, offering hints of white citrus and quince, a steely character, and lots of minerality and crispness. The acids are slightly higher than those in the Belle Terre, but the Robert Young offers impressive levels of concentration and rich fruit. As the wine sits in the glass, a note of white peach also emerges. This cuvee will benefit from 1-2 years of bottle age, and should keep for 6-7 years. Drink: 2011-2018. Score - 90. (Robert Parker Jr., www.erobertparker.com, Feb. 2010)

"So many calories, so little time"

I wasn’t aware of the $32 price point when I did my rating. Mick and I do tend to put price in the equation for ratings whereas the ladies do not. I figured this was a $20 or so Chardonnay when I came to my rating and if I knew it was a $32 bottle I probably would have knocked of a couple of points as at that price point I would take the Beringer’s Napa Valley Chardonnay or the Kendall Jackson Grand Reserve Chardonnay over this wine. On the upside, you don’t know until try and it was fun trying this wine out.

For dessert Amy picked up a decadent Truffle Royale cake for dessert.

I’d like to Mick and Amy for hosting and Mick especially for all his hard work with the food.

Cheers!

Mark

Saturday Night – The Devil’s in the Details – Part 1

Mick and Amy were hosting this past Saturday night’s get together. Mick had a new recipe on tap for the main course and an old favourite for the starter and two new wines to try.

"Spicy Shrimp in a Clam Shell"

The first course was Spicy Shrimp with Mint Sauce paired with a 2009 Barnard Griffin Fume Blanc. Mick also did up a plate of oysters for this course as well.

The nose on the wine was a mix of a yeasty/hops like smell with grapefruit and a hint of peach in the background. There wasn’t much fruit on the initial tasting of the wine but there was a nice gooseberry flavour to it. The structure on the wine was weak; it lacked acidity and there was no tannin whatsoever. We realized that this Fume Blanc hadn’t been exposed to oak in the aging process. Fume Blanc is kind of a funny label as it was coined original by Robert Mondavi to describe an oaked Sauvignon Blanc that they made. Anyone can use the term Fume Blanc on a bottle for Sauvignon Blanc. Usually Fume Blanc is exposed to oak but it doesn’t have to be to be called Fume Blanc. The closest this wine got to oak was if the delivery truck went through a forest on its route. On the upside, it was a decent pairing with the spicy shrimp and helped extinguish the burn.

"Oysters Baby!"

Here is the group rating for the wine – Mick - 87, Mark - 84, Kathy – 84, Amy – 85, Overall – 85.

"Barnyard Fume...tee hee"

I couldn’t find an LCBO listing for this wine but Mick mentioned he picked it up for $10. For $10 it wasn’t a bad deal as it went with the food nicely and was drinkable on its own. The one thing I did have fun with was I kept calling the wine Barnyard Fume which amused to me no end (which shows you how deep your reviewer truly is).

The Spicy Shrimp and the Oysters were both very good.

Click here for Part 2

Saturday Night – Six makes it a party!

Last Saturday night we added Pat and Jack to our usual Saturday night dinner with Mick and Amy. I had a new Chilean Viognier that I wanted to try so my first course was hummus and pita which happens to be a great pairing for Viognier. I also did a Tomato and Feta salad to go with this course as well.

"Hummus, Tomato and Feta"

The nose on the 2009 Anakena Viognier was pretty with gooseberry, peach, lychee and cut grass. Tasting the wine you’ll notice a grapefruit flavour running the length of the wine. The mid-palate and finish of the wine had a slight bitterness to it that I wasn’t keen on. It was a decent pairing with the food.

"Not a bad little wine for $14"

Here is the group rating for the wine – Mick - 85, Mark - 84, Kathy – 85, Amy – 85, Overall – 84.75.


Here is the LCBO Information on the wine –

ANAKENA SINGLE VINEYARD VIOGNIER 2009


VINTAGES 45138
750 mL bottle
Price: $ 13.95
Wine, White Wine
13.7% Alcohol/Vol.
Sugar Content : XD
Made in: Chile, Chile
By: A.F. Arco Iris S.A.
Release Date: Jan 8, 2011

Tasting Note - Very pale with a green tint; peach and honeysuckle nose; sweet peachy fruit, lively acidity. Full-bodied. Score - 89. (Tony Aspler, www.tonyaspler.com, A Wine Lover's Diary, Sept. 14, 2009)

"A Zippy Sauce Top Ten White"

The six of us killed this bottle pretty quickly so I opened a bottle of D’Arenberg "Hermit Crab" Viognier I had on hand. After a sip or two of the D’Arenberg Viognier it was very apparent why it is on the Zippy Sauce Top Ten Whites and the Anakena is not as it was an absolutely stunning pairing with the food. (Click the link in the Zippy Sauce Top Ten Whites for the earlier review of this wine).

"Mmm... Shrimp, Lobster and Steak"

For the main course I did Beef Tenderloin with lobster and grilled shrimp topped with Béarnaise sauce and baby white potatoes and sugar snap peas as the sides. I was in the mood for a big yummy Cabernet to go with this dish and was originally leaning towards something from Bordeaux but then came across the 2004 Altaïr from Chile (see Zippy Sauce Top Ten Reds for earlier review) and went with it instead. This wine was even better than the first time I had it and was so good that I cracked a second bottle to get us through dinner.

"A Zippy Sauce Top Ten Red"

I still have two bottles of the 2004 Altaïr left on the rack and look forward to trying them in a few years as this wine still tastes a bit young and it wouldn’t surprise me in the slightest if it is even better down the road. The 2004 is no longer available at the LCBO but the 2005 Altaïr is listed on Vintages Online. The 2005 has the same 94 Wine Spectator rating as the 2004 did so hopefully it is just as good. I will be ordering myself a few bottles of the 2005 and will review it once it comes in.

"No Drunken Review on this one folks!"

For dessert we had a selection of dark chocolate and I opened a 2001 Phelan Vineyards "Napa Valley" Cabernet Sauvignon. It was a nice fruit forward Cabernet that went well with the chocolate. I didn’t make notes on this wine so unfortunately there is no review for this wine. There was also a bottle of Yalumba Antique Tawny (Port) that I opened which was good at the time but my pounding headache today thinks that might have be a mistake on my part.

"Brix 70% Dark Chocolate"

"Lindt 70% Dark Chocolate"

"Good Port = Bad Hangover"

It was great seeing Pat and Jack again and thanks to Mick who grilled the Tenderloins and the Shrimp for me while I was busying in the kitchen with sauce, veggies, lobster, etc. as he did an awesome job with both.


Cheers!

Mark