Sunday Dinner – Grenache Noir

Man what a day… I mean seriously, an entire day of sitting on the couch watching House of Cards.  If that doesn’t merit a good dinner and a beautiful bottle of wine than I don’t know what does ;).  Yes, thats right… ALL DAY, ALL DAY watching House of Cards.  Lyon has turned from cold to freezing… this California girl is FREEZING.  So we stayed indoors all day, caught up on our good American TV series, and then rewarded ourselves with a wonderful meal.  What was our wonderful meal… Sunday dinnerPorterhouse Steak with a smoked paprika mayonnaise accompanied by Domaine Ogier Côtes du Rhône Le Temps est Venu.  This wine is a base of grenache noir and syrah.  Let’s talk grenache noir a little bit…

Grenache Noir is a grape with a sugar content… HIGH sugar contact equals HIGH alcohol content.  Therefore it often ends up having high alcohol content and less fruit taste.  The winemaker has a difficult job of keeping the alcohol level down, while simultaneously converting all the sugar to alcohol.  Not easy.  Most often it is blended with other grapes of a lower sugar content and therefore a lower alcohol content.  When made as a single varietal, often times, because of the high sugar content it is a wine that works very well as a late harvest or sweet wine.

Le Temps est Venu is a bright fruit, strawberries and tart cherries with higher alcohol and mild tannins.  For me it is difficult to drink all by itself, but explodes with the right food.  For Sunday dinner, I choose to pair this wine with a very flavorful piece of steak as well as a mild fat sauce in the smoked paprika mayonnaise.  What I did, was cut a little bit the hot alcohol of the grenache noir and made it mild with the addition of the fat.  Together, they made for a wonderful winter dinner!!

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French wine and food… a match made in heaven!

Often times the dinner I make is based SOLEY on the bottle of wine I want to drink… Last nights dinner was exactly that.  Here was the wine…Domaine Coste-CaumartinDomaine Coste-Caumartin 2009 Pommard 1er Cru Le Clos des Boucherottes

This is a wine that my husband and I bought about 2 years ago and you can see that since being in our cave, the ticket has started to mold off.  Fortunately, however, the wine had not spoiled at all!  It smelled like a barnyard in my glass- and I LOVE THAT (like really love that)!  The nose was dirty, dirty, dirty!  After about 5 minutes with my nose in dirt- I moved past that dirt- hints of violet, cherry, black cherry, even blueberry.  Again I have to mention my nose is being worked on.  Like everything else, if you don’t practice it fades.   My apologies- I’ll keep on practicing!  On palate it was round, light tannins, tickled my throat, but finished a little short :(.  Unfortunately… we drank it too soon.  It needed another year in the cellar before really being amazing.  But its okay- we have another bottle for next year.

So, what did we eat with it?  Well, I wanted something basic, easy to make, and wintery.  It is currently SNOWING in Lyon, so warm plates are a MUST these days.  I decided to go with my favorite food of the moment- butternut squash.  I know what you are thinking… NO!  not with a Pinot, but let me finish…Butternut Squash PastaButternut squash and sage pasta with grilled chicken.  Now, with the Pommard- you all are right… not the match made in heaven as I had expected, but there was a little something that made it quite interesting.  With the acidity level in the wine and the sage in the pasta the match was in competition, yet brought out the flavors of each.  I actually really enjoyed the pairing.  It was untraditional and you had to give it a sip or two to confirm it worked, but it worked!  I was very happy :).

Sometimes we focus to much on the HAVE TO and SHOULD DO and loose the ideas of just TRYING.  I live of life where I try and I fail, I get back up, I try again and succeed, then try something new.  IF you can’t branch out and try something new or risk something… You’re never really going to GAIN anything.  Am I right?

Also.. I bought a fish to keep me company during the day.  Meet Maximus.  He is named by my husband after the film Gladiator because he is a warrior and will fight for what he wants- and wins! Maximus Welcome to the family Maximus!

Edelzwicker in all her glory

Edelzwicker… ever heard of it?  No worries if you haven’t, its like the two buck chuck of Alsace- only given the grapes start at a better quality in the beginning it might be more like four buck chuck.  Tonight, however, I made sweet and sour chicken thighs to go with it… not exceptional, but a fun pairing.sweet and sour chicken with edelzwickerAnyway, Edelzwicker is not a very well know wine in anywhere but Alsace.  I found it when I was recently at the Salon des Vins des Independents.  Domaine Gerard Metz is always are first stop when we go to the salon.  He makes really bright vibrant wines that hold up to time and are really great expressions of the grapes.  Normally, I go specifically for the Pinot Gris, but this year it was a little too sweet for my taste- normally I drink it with a little bit spicy food or when I want a fresh wine with a heavy dish.  This year I took a bottle of the Edelzwicker instead of the Pinot Gris.

Truth be told- Edelzwicker is a blend of different grapes and really nothing to write a blog about.. ;).  In terms of AOC, it is a basic Appellation Alsace Controlée and can be a blend of any of the authorized grapes in Alsace.  In this case, it is 50% Sylvaner and 50% noble grapes, aka. Riesling, Pinot Gris, Gewurztraminer, Muscat.

Tasting Notes:  Simple wine, light fruit notes, lots of citrus- green apple and lime rind.  Nice and refreshing when served at the right temperature- too warm and it is very flat on the palate.  Short finish, not a thinking wine.  Just sipping.  With sweet and sour it was a nice refreshing touch- didn’t add and didn’t take anything away from the plate.Domaine Gerard MetzDinner tonight- Sweet and sour chicken thighs with  carrots, onion and garlic topped with cilantro.  So good! And pretty easy.  Generally, I rubbed the chicken thighs with paprika and cinnamon, pan fried 5 minutes (they were small thighs) and set to the side.  Added the carrots and onions to the chicken juice and sauteed about 5 minutes.  Added garlic to mix.  Re-introduced the chicken thighs, turned heat to medium-low, added 1/2 water, 1/4 lemon juice and 1/4 honey to mix and simmered till I was so hungry I had to eat it.  Topped it with cilantro and…Sweet and sour chicken thighsviola!

Dinner tonight took less than 30 minutes, was the first time I attempted this recipe AND  I didn’t get in a fight with my husband!!!  Woot woot!

Happy Thursday!

New French Word Today- angine blanche

aka. strep throat, aka. what?!?, aka. seriously France can I just be normal please, hashtag SUCK, sidenote- not a twitter fan, my life takes more than 140 characters…

I mean seriously?!? I have my share of medical quirks, but normally big stuff, life altering stuff- not this piddly ass stuff. For that stuff I married someone with allergies. At least I don’t have THAT. So today I woke up, well last night really, but this morning I noticed these white dots on my tonsils. So I went online with coffee and juice in hand to research it. What I found was that it was just a really bad sore throat- hashtag never using that website again. Called my mom and my mother-in-law because it was getting pretty painful and they both have the same diagnosis- strep / angine blanche. So I called the doctor and found out that I can’t actually understand my doctor on the phone, but I needed a rendez vous fast.

Oh- did I mention that the glass of juice this morning also spilled onto my computer? Right. That also happened this morning. F.

So my computer spent the day like this….

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Then my husband came home and started doing this….20131105-225931.jpg

Finishing like this….20131105-230001.jpg

Thank goodness he has magic powers!

Yet the best part of my day- talking to a group of MBA students about my business and how I got to be a small business owner is France! Made me feel fancy… and after a day like today I NEEDED that- hashtag ego boost!!

Tonights drink after all that…. Beer.

Community….

Where would we be without it and holy hell can it get annoying!

Tomorrow starts a wine tasting series with the French Wine Society– where I am currently studying for my French Wine Scholar- and I am looking at buying six bottles of wine to drink all alone.  Now, I LOVE the concept of doing a tasting through the Wine Society, but I am having this deep sadness due to the absence of a community.  Today I went to a tasting at Sofitel near Bellecour in Lyon and met an American girl working in the marketing department as well as getting her WSET training.  She and I talked for almost an hour about wine, French wine, American wine, all wines!  It was an hour that I loved because I was simply in community- sharing, exchanging, learning from each other.  I am sorta bummed to sit tomorrow behind my computer all alone for this tasting :(.  I hope tomorrow, being the first one, will be something of a surprise and hopefully create opportunities to come into community with fellow students.

Now, there is this concept of TOO much community, I mean too much of people’s opinions and statements.  I do not think wine should be shared with people in order to get them to understand what is good and bad.  Wine is an art.  And everchanging art at that!  It takes education and community to help people find their personal palates and preferences.  We don’t taste wines to say they are wrong or bad, we taste wines for the pleasure of it.  Equally today I was tasting with my friend’s father who had an amazing nose- I mean really spectacular!!  It was in that moment I wanted him to tell me everything and I mean everything he was smelling.  I wanted to attach words the way he did to the smells I was smelling.  He and I didn’t share the same palate or preference for wine, but could equally learn from each other.  He didn’t force his opinion on me or mine on him, we just shared.

I want, I hope to, build a community with From Vine to Wine… Talk about a dream come true!Burgundy Vines