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I presented this duo recently for dinner and was made to promise that I do it again! It's a perfect food and wine pairing for the depths of winter. Enjoy!

This recipe is sourced from Bon Appetit.

INGREDIENTS

2 tablespoons olive oil

2 cups chopped onion

1/2 cup diced carrot

1 tablespoon fennel seeds, crushed in a spice mill or in mortar with pestle

1 pound spicy, Italian turkey sausages, casings removed

3 large garlic cloves, pressed

1/2 cup dry white wine

5 cups crushed tomatoes with added puree (from two 28-ounce cans)

1 cup chopped fresh basil, divided

2 tablespoons chopped fresh oregano

1 15-ounce container whole-milk ricotta cheese

3 cups (packed) coarsely grated whole-milk mozzarella cheese (12 ounces)

1 1/4 cups freshly grated Parmesan cheese, divided

16 6 1/2x3 1/4-inch no-boil lasagna noodles

PREPARATION

Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.

Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD. Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.

Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.

Preheat oven to 375ºF. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1 cup parmesan.

Bake lasagna uncovered until heated through and puffed. about 50 minutes. Let stand 10 to 15 minutes and serve.

I was blown away by the 1990 Comte de Vogüe Musigny, which may have been the biggest powerhouse red Burgundy I have ever tasted. Explosive doesn't do this justice, yet the wine also possessed an elegance that is difficult to describe. Musigny is often described as an iron fist in a velvet glove, and that is on target with this bottle. Comte de Vogüe produces some of the most iconic wines in Burgundy, with history tracing back to 1450. Today the estate is led by its 20th generation. The Musigny vineyard, planted on iron and limestone soils, within the village of Chambolle-Musigny, is among the finest Pinot Noir sites in the world, and it showed here. Tocqueville's duck sausage with foie gras was ethereal, presenting the perfect complement to both the power and grace of this wine. Roger hit a home run with this pairing!

The most fun we had at the table was comparing 1989 La Mission Haut-Brion with Pétrus from the same year. Both wines received strong praise and 100 point ratings from RP, and both wines threw me for a loop. I was expecting power and fruit from La Mission, and didn't really get much of either. Instead, it was Pétrus that took over from the start, showing more fruit and body than La Mission, the latter coming acorss as surprisingly under-ripe. As for the Pétrus, who says Merlot is all about finesse? At 100% Merlot, this proves otherwise. 

The menu at the right shows us starting with a bottle of Ramonet C-M from 2010, but we made a last minute swap in favor of Domaine Leflaive Batard-Montrachet 2010. As much as I enjoy Ramonet, we traded up here. This is a masterpiece that I would like to revisit in five years. It has so much going on, but the aromas and nuances aren't really developed yet. Still, it comes across as so elegant and long even today. The dish, sea urchin and angel hair carbonara, was another home run. Roger chose the fish for its briny texture, and that really helped to bring out different textures in the wine. 

This was a pretty special evening, and all I could do the next morning was stay put at the Andaz Fifth Avenue, which I often call home while in New York. The lobby lounge serves coffee and is a great place to get some work done. I wasn't up for much more than that after a long night at Tocqueville. 

This week's Terroir Series focuses on Sonoma Coast and takes a look at why this region is considered to be home to some of the greatest Pinot Noir in California. The Sonoma Coast offers views as breathtaking as Big Sur to the south, with vineyards sitting above crashing waves and rocky cliffs, in the midst of fog-clouded, one-lane roads. It is some of the most beautiful scenery in California, but the region's real asset in wine terms lies beneath the surface, where the fabled San Andreas Fault lies. The collision of the Pacific plate with the North American plate is the cause of deadly earthquakes, but it also creates a complex soil structure that makes this one of the most terroir-driven areas in the US. 

A Snaphot of Sonoma Coast Terroir: The appellation is known for its complex soils, from clay loam near the San Pablo Bay to the rocky soils in the ridges off the Pacific coastline. This is a cool micro-climate with high rainfall relative to other parts of Sonoma County, but still warm enough to ripen grapes because most vineyards are above the fog line.

Ross Cobb is working Pinot Noir magic here, after cutting his teeth at the likes of Williams Selyem and Flowers. he champions a cool-climate style of Pinot Noir that captures the complex nuances of the Sonoma Coast, and of top vineyard sites including his family’s Coastlands Vineyard. Cobb says his approach is to "authentically reflect the terroir of each vineyard, striving for a more complex, aromatic, lower-alcohol expression of the varietal picked at lower Brix and aged with a modest amount of new French oak." 

2010 also marks the year that Cobb took over the winemaking at Hirsch, one of the California's most famous Pinot Noir vineyards. It is Hirsch’s 30th year of farming on the extreme Sonoma Coast, and the Estate San Andreas Fault is their signature Pinot and the best representation of the complex terroirs of this vineyard. This, along with Cobb's single-vineyard wines from 2009, are stunning examples of the potential of world-class Pinot Noir in the Sonoma Coast.

FEATURED SONOMA COAST PINOT NOIR FROM SUPERSTAR WINEMAKER, ROSS COBB:

Hirsch Vineyards Pinot Noir Estate San Andreas Fault 2010
Cobb Pinot Noir Coastlands Vineyard Sonoma Coast 2009
Cobb Pinot Noir Emmaline Ann Vineyard Sonoma Coast 2009
Cobb Pinot Noir Rice-Spivak Vineyard Sonoma Coast 2009

Along with a good friend, Matt and I shared a casual lunch of Italian coppa, along with Tomme Chebris, Brillat-Savarin and crusty baguette from Nickel City Cheese & Mercantile. We first popped open a bottle of La Forra Chianti Classico Riserva 2001. While the wine didn't have much life left in it, it was outstanding. The essence of great Chianti Classico was definitely present. I have always loved Chianti Classico because it is one of those wines that nearly always transports me to its place of origin. This comes from a 14-acre vineyard on the Nozzole estate. The vineyard has been producing Chianti since the 13th century and it is a reliable wine from vintage to vintage. This isn't as traditionally styled as some of my other favorite producers from the region (Ama, Castell'in Villa), but it is nonetheless a great wine. Matt liked it, so that's good. It was especially tasty with the Tomme Chebris (50% goat’s milk and 50% ewe’s milk).

What can I say about Cos? It is one of the world's greatest wine estates for good reason. Even in this "off" vintage, and even after so many critics leave a wine like this for dead, the 1967 Cos d'Estournel Saint Estephe continues to deliver some joy. It still shows a lot red fruit, and just enough acidity to hold it all together. While it is somewhat dis-jointed, it is an interesting snapshot . With history dating to the 1700s, Cos continues to hold its own with the great first growths of Bordeaux (Cos literally "looks down" on it's neighbor Lafite). The '67 is a fun wine, but if you still have this one in your cellar, don't wait any longer to open it! 

Note: Wine Record posts are Eric Genau's reflections and tasting notes on food, wine and conversation enjoyed with friends and family. This is the only place you will see Eric formally "score" a wine. As with all scores, they are meant only as a guide to help readers discover new wines. Readers may find they have a similar palate to Eric's, or not at all, but hopefully these notes and scores provide some valuable guidance in any event. Likewise, drinking windows are provided only as a guide, and based solely (unless otherwise indicated) on a single bottle and singular experience. Eric generally only scores wines in ranges, with the following as a guide:

100 Flawless: a wine without any flaws that can be articulated
95-99 Classic: a great wine that displays the best attributes of its varietal(s) and region
90-94 Outstanding: an outstanding wine displaying most of the best attributes of its varietal(s) and region
85-89 Very good: a wine with special qualities
80-84 Good: drinkable and shows some positive characteristics
<80 Not recommended

FEATURED WINE OF THE MONTH:

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Ingredients: 
-Makes 2 Quarts

White Sangria

• 2 Bottles Vinho Verde
• 1 Cup Simple Syrup (equal parts sugar and water)
• 2 Cups Sparkling Water
• 2 ripe Peaches diced
• 1 Granny Smith Apple – diced
• 1 Cup diced Apricots
• 1 Cup diced White Plums
• ½ Cup Cointreau (optional)
• 1 Bunch of Fresh Mint

Directions

1. Combine all of the ingredients, minus the Mint, in a large pitcher or a punch bowl.
2. Place in the fridge, and allow the wine and fruit to marinate for at least 3-4 hours.
3. Serve over ice and garnish with fresh Mint.
4. Enjoy!

One of the regions in this part of Italy is Alto-Adige, where the cool air of the Alps and the warmth of the sun near the Mediterranean create the ideal climate.  This region also possesses an enormous wealth of heterogeneous sites, soils, exposures and microclimates.

Here you’ll find Alois Lageder. A 5th generation wine making family holding true to their traditions, while also engaging the community of arts and music into what they stand for. A very unique aspect which you don’t normally see…and it show’s in their wines too. Ever hear the study about how playing music to plants had a significant positive effect on the plants growth and health?  Well I was told that Alois Lageder plays music in his vineyards…maybe that’s part of the reason why his wines are so awesome. But I conclude that it also has to do with their steadfast belief in Biodynamics.

“For the creation of extraordinary wines, one also needs something more than healthy, fully-ripened grapes from the best vineyard sites. There is also a need for the right philosophy and for true human commitment. One of our primary goals is to pay attention to the natural properties of our vineyards and to make the best possible use of them. Every location has its own particular merits and characteristics; for every variety of grape, there are particular conditions in which it prefers to grow. We see it as our task to create ideal synergies, supporting nature’s work, thereby taking on the role of “midwives” who facilitate the birth of wines of great elegance, clarity, body, strength, and authenticity.” –Alois Lageder

We are excited to share one of his wines with you! 2009 Tenutae Lageder Lagrein Merlot Beta Delta is an exciting blend of Lagrein, a grape native to the Trentino-Alto Adige region and Merlot. An absolutely lovely wine with a medium+ body, aromas of red/black berries paired with floral, minerals and black pepper. At only $15.99 a bottle, this is an absolute steal.  Pick up a bottle or two of this today, and experience Alto-Adige like you never have before

FEATURED WINE OF THE MONTH
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Ingredients:
-Serves 4-

Crab Cakes
1 Pound Lump Crab – picked clean
½ Cup Mayonnaise
20 Ritz Crackers – Pulsed in a food Processor
1 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
½ Tsp Hot Sauce (Optional)
1 Large Egg Beaten
Flour for Dusting
Olive Oil for Sautéing
Lemon Slices

Remoulade Sauce
1 Cup Mayonnaise
Tbsp Dijon Mustard
Minced Chives
Chopped Flat Leaf Parsley
Juice of 1 Lemon
Cracked Pepper
1 Tsp Paprika

Directions

Remoulade: combine all ingredients in a bowl.  Stir together and chill

Crab Cakes:
1. In a bowl, combine the Mustard, Worcestershire Sauce, Mayonnaise, Hot Sauce, and Egg
2. Add the Lump Crab Meat
3. Add the crushed Ritz Crackers and slowly combine all ingredients, careful not to shred the crab meat.
4. Portion out your crab cakes into your desired size
5. Place the flour in a shallow baking pan, and add the crab cakes to the flour to lightly dust
6. In a cast iron skillet or nonstick pan sauté the crab cakes over medium heat in olive oil until golden brown 2-3 minutes on each side.
7. Serve immediately with the remoulade sauce, and garnish with lemons.
8. Enjoy!

As we gear up for Independence Day, and the 100th Tour de France begins to roll, it is once again time to feature some of our favorite wines as we follow the greatest race on earth. Get excited for 2,200 miles over three weeks, and some of the greatest wine regions in and around France!

Cycling may be the most wine friendly sport in the world. Its three "Grand Tours" - the Giro d'Italia, Vuelta a España and the Tour de France - roll through some of the world's greatest wine regions every year. If you are an avid cyclist who likes to eat, drink and climb (not at the same time), you can saddle up a racing level Pinarello Dogma with our partner InGamba, where my good friend and former pro cyclist, Joao Correia will introduce you to some of Tuscany's greatest food, wine and rides (Bicycling Magazine calls it the "Best ride on earth"). Trust me, riding with Joao and visiting the likes of Castello di Ama will be one of the greatest experiences of your life. For the mere mortals among us, there are nearly endless options for enjoying cycling and wine around the world.

Wine and cycling are two things most identified with France. One of the greatest wine-producing nations on earth, Le Tour is also perhaps the most demanding athletic competition in the world, and the scenery is breathtaking. This year, we have already seen incredible scenery as the Tour visited Corsica for the first time. And there are few things more visually stunning than seeing a Peloton of color gliding through miles of vineyard roads.

Keeping with tradition, we will be following the Tour closely with a series of tastings to explore some of France's great wine-producing regions. Beginning in Corsica and on the Mediterranean coast at Nice and Marseilles, this year's ride will also pass through Provence, the Rhone Valley, Savoie, Languedoc-Rousillon, the Loire Valley and other wine regions. On Bastille Day, it will just miss the southern tip of Burgundy - a stage that the French riders always "reach into their suitcase of courage" to win.

With over 300 recognized appellations in France, the Tour is also a great opportunity to open some of our most oddball wines from France so you can get in touch with your inner wine-geek. Please check our tasting calendar and join us for some or all of these tastings. It’s going to be a fun few weeks!

While you can find Malbec grown in many places around the world, it is in Argentina where it fully comes alive. But Malbec isn't the only grape you'll find; Bonarda, Cabernet Sauvignon, Syrah, Tempranillo, Sangiovese, Merlot, Chardonnay, Semillon are some others. Spain and Italy have definitely played a role in influencing the wine culture here.

Mendoza, located on the western border in central Argentina is the prime home of some of the best vineyards. Bordered by the Andes Mountains, you can find some of the highest elevated vineyards in the world- up to 5,000 ft. The altitudes of these vineyards play a significant role in the grapes maturation- helping to preserve acidity with the drastic temperature change from hot days to cool nights. 

What I truly love about some of the wines I've tasted from wineries around Mendoza is that even though they can be big wines, they can also have such elegance and grace about them. Exhibiting serious, and playful characteristics at the same time. The aromas catch your attention, and draw you in while the flavors roll like silk on your tongue.  Like the tango, they can be quite the seductors.  If spices, black fruits, minerals, damson plums, strawberries, toasted oak, vanilla, and caramel intrigue you- then spend a little time with Argentina and it's Malbec and Bonarda. 

Grilled meats and Argentinian wine have such an infinite love for each other.  So next time you're firing up the grill, or even bbq pit- don't forget to get your Argentinian wine. Wineries like Familia Mayol, Durigutti, Hermanos, and dozens more are producing awesome wines at excellent prices. 

Stop by City Wine, and try these delicious Argentinian wines today!

Los Nevados Malbec Mendoza 2011

Jelu Patagonia Pinot Noir 2010

Hermanos Malbec-Tannat Saltas 2011 

Bodegas Deumayen Malbec Reserve Trez 2008

Anoro Chardonnay Mendoza 2009

Directions:
1. In a large heavy bottom saucepot, place the bacon in and turn to a medium high heat, and cook until fat is rendered.
2. Add the Onions and Carrots and cook until Onions are translucent.
3. Add the ground Pork and the Garlic, cook until the pork is cooked through and is beginning to brown.
4. Add the Red Wine, Crushed Tomatoes, Diced Tomatoes, and Tomato Paste.
5. Reduce heat to simmer
6. Add nutmeg and milk
7. Salt and pepper to taste
8. Simmer for at least 2 hours stirring occasionally
9. Adjust seasoning
10. Serve with your favorite pasta or gnocchi

It’s even better if simmered, cooled and refrigerated and warmed up the next day!

Take a peak at a few other great bottles of 2010 Rosso di Montalcino!
"2010 is the next great vintage for Montalcino...the best 2010s are fabulous wines that deserve serious attention."  -Antonio Galloni, The Wine Advocate

Fritole Agli Agrumi con Uvetta e Pignoli // Citrus Fritters with Raisins and Pine Nuts

Wine pairings: Felsina Vin Santo or Sagrantino di Montefalco Passito

Having a past career as a baker/pastry chef & my love of all things Italian, I can't even explain the depths of my saddness when I learned I could no longer have anything with gluten in it. I love fresh baked bread, freshly made pasta...and I could go on and on about my sincere love for cannolis. Determined not to have to give all that up entirely, I started my journey to recreate all my favorite things, but gluten free. It has been a challenge, but I have had several successes. My latest creation, Agli Agrumi con Uvetta e Pignoli from La Cucina Italiana, was so incredibly delicious and perfect, no one knew that it was made with gluten free flour blend. I will admit, I did a happy dance in my kitchen I was so excited. These little guys are just one example of street food that you'll find in Venice during Carnevale- a celebration treat if you will. Lightly fried, super moist, and oh so flavorful. Pair these fritters with an Italian dessert wine like vin santo from Tuscany, or sangrantino di montefalco passito from Umbria.

Here at City Wine Merchant, we have Felsina Vin Santo which is quite a lovely expression of this wine, and at a great price as well.

So go ahead, gather friends and family together and make this delicious treat. It is sure to put smiles on many faces!

Recipe:

45 mins plus rising. Makes about 80 fritters.

3/4 c raisins

1/2 c dry white wine

1 1/2 c whole milk

3 1/2 t dry yeast

1/3 c sugar

4 c flour (i replaced this with Bob's Red Mill gluten free all purpose flour) 

1/8 t salt

3 eggs

1 lemon

1 orange

1 c pine nuts

1 t grappa

1 qt vegetable oil for frying

confectioners sugar for dusting

In a bowl combine raisins and wine- set aside. In a small sauce pan, heat 1 c milk over medium heat to luke warm. Then remove from heat and add yeast and a pinch of sugar. Let stand until foamy (10 mins) (If yeast mixture does not become foamy, start all over. You will be able to tell within 5 mins)

In large bowl whisk together remaining 1/3 sugar, flour, salt. Form a well in center. Add eggs to well. Whisk together eggs incorporating a little bit of flour from inside rim of well.

Strain wine through a fine mesh sieve into bowl with flour mix, set aside raisins.

Add yeast mix and remaining 1/2 cup milk to flour mix.

Whisk the batter to combine.  Cover bowl tightly with plastic wrap and let bowl rise in a warm place until doubled in bulk. approx. an hour. Add reserve raisins, pine nuts, and grappa. Fold to combine.

Line two large plates with paper towels. 

Heat oil to 325 in a 4-5 qt pot on medium high heat.

Working in batches of 5-7 drop tablespoon size batter in the oil, turning once until puffed and golden. (2-3 mins)

Using a slotted spoon, scoop out fritters and place them on paper towels. Sprinkle with powdered sugar. Enjoy while still warm.

FEATURED WINE OF THE MONTH
Only $12.74/bottle through the entire month of May!

Its (finally!) time to fire up the grill! This easy recipe is a crowd-pleaser & especially tasty with this awesome white Bordeaux!

Ingredients:
-Serves 4-

Four – 1” Thick bone in Pork Chops 
1 Sprig of Rosemary
Juice of 1 Lemon
¼ cup of Olive Oil
3-4 Granny Smith Apples - halved, pealed, and cored

Directions:

1. Pull the leaves off of the rosemary sprig
2. Combine the olive oil, lemon juice, and rosemary with salt and pepper
3. Place the chops in a shallow baking dish and cover with the marinade. Marinade for at least an hour.
4. Preheat your grill on high
5. Place the pork chops on the grill, flip every 3-4 minutes 4 times for a 12-16 minute cooking time depending on the chop thickness for a medium doneness
6. At the same time drizzle the apples with a little extra virgin olive oil, and place flat side down on the grill
7. Cook until softened
8. Remove the pork and place on a platter, and allow the chops to rest for 10 minutes.
9. Remove the apples and slice the cooked apples and place atop the pork chops. 
10. Enjoy!

Our menu for the evening:

Murgo Brut Rose, 2009
with Tuna Tagliatta, blood oranges, fennel, arugula
and Blue Point Oysters with horseradish marmalata.

'Zagra' Valle dell'Acate 2011
with Grilled Octopus, pickled fennel, smoky white beans

'Quadrio' Valtellina Superiore, Nino Negri, 2009
with Wood Roasted Figs, gorgonzola, prosciutto

Venturini Baldini Lambrusco NV
with Tagliatelle Bolognese

COS Pithos Rosso, 2011
with Veal Marsala

Vigna la Miccia Marsala, Marco de Bartoli, NV
with Biscotti

FEATURED RECIPE WINE OF THE MONTH
Only $15.29/bottle through the entire month of March! 

Ingredients:

-Serves 4-

4 Sprigs of fresh Tarragon
5 Sprigs of fresh Cilantro
1 Shallot
½ Tablespoon Honey
1 Tablespoon of Dijon Mustard
¼ Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
Salt and Fresh Cracked Pepper
Juice of 1 Lemon
2 Heads of Boston Bibb Lettuce
1 Cucumber

Directions:

• The easiest way to make this dressing is to use a mason jar.
• I also like to leave the lettuce leaves as whole as possible to cup this delicate and delicious dressing.

1. Peal and slice the cucumber and wash and dry the lettuce. Place in a bowl.
2. Mince the shallot and tarragon
3. Add the juice of the lemon and the vinegar
4. Add the mustard and honey
5. Season with salt and pepper
6. Add the olive oil
7. Shake the jar until the ingredients emulsify
8. Pick the leaves off of the cilantro and add to the lettuce.
9. Add the dressing to the lettuce and herbs. 
10. Toss and enjoy!