City Wine Merchant

Grilled Pork Chops with Grilled Apples

Mon, 06 May 2013 14:20:00 -0700

paired with Chateau Cantelaudette Graves de Vayeres 2011

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!

Great Pairings at Ristorante Lombardo

Thu, 04 Apr 2013 09:30:00 -0700

I enjoyed a fantastic pairing diiner with a colleague last week at Buffalo's Ristorante Lombardo. Bravo to Tommy Lombardo, Jr. and his team for a great meal and great wine pairings. While Lombardo's remains one of Buffalo's classic Italian restaurants (over 35 years in business), Tommy is helping to transform the restaurant into an exciting vinoteca with one of the most exciting wine programs in town. He recently returned to Buffalo after spending time in New York City working around some of the hottest wine destinations in the city. He is clearly bringing a progressive approach with him, and I am excited to work with him and Lombardo's on wine events in the near future. In the meantime, I highly recommend checking out their themed wine pairing dinners. On our visit, we were treated to a partial preview of an upcoming Sicily-themed dinner. Some of the highlights were Murgo Brut Rose pairied with Blue Point Oysters and Horseradish Marmalata (one of the best pairings I've had in a long time), and Venturini Baldini Lambrusco with Tagliatelle Bolognese. Look for some of these wines at City Wine Merchant soon!

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

Lemon Cilantro Tarragon Salad

Thu, 07 Mar 2013 04:58:00 -0700

paired with Domaine de Terres Dorees Beaujolais Blanc 2011

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!

Chestnut and Mushroom Stuffed Chicken

Mon, 04 Feb 2013 13:03:00 -0700

paired with Hardin Napa Valley Cabernet Sauvignon 2010

Ingredients:

-Serves 4-

1 Whole De-boned chicken, wing tips removed
1 Stalk of Celery diced
2 Minced Shallots
8oz. of Chopped Mushrooms
3 Strips of thick Bacon cut into lardons
11/2 Cups Chopped and Pealed Chestnuts
Butchers twine

Directions

1. You can either de-bone the chicken yourself or have your butcher prepare it for you.
2. Preheat your oven to 425°F
3. Add the bacon lardons to a cold pan and turn to a med/high heat and render out the fat
4. Remove lardons from pan
5. Add the shallots and celery, and cook until translucent
6. Add the chopped mushrooms, and sauté until softened
7. Add the chestnuts, and toss with the ingredients
8. Allow the stuffing to cool to room temperature
9. Place the deboned chicken skin side down
10. Pool the stuffing in the center of the cavity
11. Fold the skin over tucking in all the flaps
12. Tie with butchers across the length of the roast and then every inch widthwise down.
13. Place in a shallow pan and season well with salt and pepper
14. Roast in the oven until internal temperature reaches 165oF, it will continue to cook outside the oven
15. Allow to rest. Remove the lengthwise string and slice at the remaining ties
16. You can deglaze the pan with some white wine for an instant sauce
17. Enjoy!

Flavor Infused Cheese and a Classic Chianti

Thu, 31 Jan 2013 06:37:00 -0700

La Maialina Chianti 2009

paired with Murrays Cavemaster Reserve Hudson Flower

Cheese producers add flavor in many ways, from brinds and wraps to booze-infused leaves, and now Murray's Cheese is adding flavor to some of the world's best cheese and it all happens in the caves. If you haven't heard of the cheese caves that sit below Murray's Cheese shop on Bleeker Street, let me fill you in - it is one of the coolest places I have ever been. As sterile as an operating room, the man-made caves are divided into sections based on humidity and extreme temperature control, to perfectly ripen over 100 cheeses from around the world. Common in Europe, the practice of affinage is done right in the middle of Manhattan!

Our good friends at Murray's have an amazing selection of Cave Aged cheeses, which literally means that the farmers produce the cheese, then pass it off to Murray's to complete the aging process. Besides caring for and aging cheese, Cave Master Brian Ralph has the ability to make an amazing cheese taste better and often totally different. Murrays Cavemaster Reserve Hudson Flower is a perfect example! In its original form, this cheese is a decadent, young wheel of sheep's milk cheese from Old Chatham Sheepherding Company, a few hours north of NYC. This fresh cheese is fat, dense and perfectly delicious on its own and then in the Caves at Murray's, a secret blend of rosemary, lemon thyme, marjoram, elderberries and hop flowers is added to the cheese and it rests for a about a month, or until Brian says its ready.

If you've been to one of Murray's classes, then you know that there's one thing that could make this cheese even better: Wine! La Maialina Chianti 2009 is a Tuscan gem and a great match for the herbal richness of Hudson Flower. The name ‘La Maialina’ (little pig) references the Cinta Senese heirloom breed that originated in the Siena area during the 1300’s and is the only Tuscan native pig to survive extinction. Made from 100% Sangiovese, this is an honest expression of Chianti and it is only $11! Consulting oenologist Attilio Pagli sources the fruit from one of Tuscany's most elite properties in the Chianti Classico zone (we've been there and the vineyards are spectacular), then ages and bottles the wine in his own facility. Sound familiar?

Together the wine and cheese are wonderful. Textured, rich and smooth, the flavors compliment each other, without over powering one another. The wine is ruby red with bright aromas and flavors of red cherries and ripe strawberries with hints of sweet spices and a soft finish. Delicious!

In NYC or planning a visit? Check out one of Murray's most exciting classes Mystery of the Caves, or sign up for a cave tour. Details are available on their website.

Butter Basted Strip Steak

Thu, 17 Jan 2013 10:29:00 -0700

Paired with Chateau Sainte Colombe Cotes de Castillon 2006

One of my all time favorite ways to cook a steak! Best to be done in a cast iron pan.
Serves 4

Ingredients:

2 - 16oz NY Strip Steaks
4 - Sprigs Fresh Thyme
2 - Sprigs Fresh Rosemary
3 - Tablespoons Unsalted Butter
Salt and Pepper

Directions:

1. Allow the steak to come to room temperature, about 30 minutes, then pat dry with a paper towel
2. Heat a cast iron pan on high to almost smoking
3. Season the steaks liberally with salt and pepper and place in the pan.
4. Turn after about 4 minutes and cook on other side for an additional 4 minutes
5. Turn heat down to medium and add the sprigs of Thyme and Rosemarry
6. Add the butter to the pan
7. Slide the steaks to one side of the pan and tilt the pan so the butter pools on one side.
8. With a spoon baste the steaks with the frothy butter for about 1-2 minutes a side, making sure the butter comes in contact with the herbs and steak
9. Remove steaks and place on a cutting board and allow the steaks to rest for 5-7 minutes.
10. Slice in half inch slices and serve immediately. Enjoy!

Also, consider pairing this with Domaine Les Grands Bois Cote-Du-Rhone Cuvee Philippine 2010! Only $14.44 with our mix and match case discount!

Wine Record: 1975 and 1995 Trotanoy

Fri, 16 Nov 2012 11:00:00 -0700

I enjoyed a wonderful dinner at a friend's home this week prepared by Chef Paula Danilowicz. Chef Paula is a true talent in the kitchen, and has a connection to some of Buffalo's most well-known restaurants. She did not disappoint on this night. Her delicious appetizers paired with well with Domaine Michel Niellon Chassagne-Montrachet 2009 and Peter Michael Chardonnay Ma Belle-Fille 2009. Both wines were enjoyable albeit not the focus of this night. I did not formally evaluate these wines. Our conversation topics ranged from Washington State wines to the NHL lockout (with a bit of fiscal cliff tossed in). For the record, no one was confident that there would be a hockey season.

Our host cellars an impressive collection of Bordeaux, particularly from the right bank. I offered to bring a bottle of 1975 Trotanoy and we decided to pour the wine side-by-side with a 1995 Trotanoy from his impeccable cellar. I have never tasted any vertical of Trotanoy, so this was a special opportunity. I have always loved wines from this chateau (and have previously professed my love for right bank Bordeaux). Both wines were paired with a delicious duo of lamb chop and lamb loin, and both matched well with the dish.

This Chateau is often referred to as the "little brother" of Petrus. I find that moniker somewhat unfair given that Trotanoy is itself a world-class wine. However, the vineyards of Trotanoy do sit a mere 1 km from Chateau Petrus, situated on clay and gravel soils. The wine is vinified and handled in exactly the same manner as Petrus (which is owned and managed by the same family), except that only 40% new oak barrels are used each year (compared with 100% at Petrus). The blend for the 1975 vintage is 95% Merlot and 5% Cabernet Franc (the vineyards are planted with a 90/10 ratio). I was anxious to taste the 1975 following Ian d’Agata’s recent positive review of the wine in March. The wine exceeded expectations. It delivered seamless layers of cherry, blackberry, violet and cedar, with a gorgeous backbone of mineral and very fine, integrated tannins. Amazingly, it was difficult to tell which wine – 1975 or 1995 – was the older vintage.

The younger 1995 Trotanoy offered a completely different flavor profile, despite the identical blend. Tasting blind, I would have thought the wine included a higher percentage of Cabernet Franc than the actual 5%. Cedar and dried herbs were much more prominent in this vintage, and the tannins were slightly more broad than the 1975, as expected. This was an incredibly well-made and balanced wine. It lacked the purity of the 1975, but delivered more weight and soft texture. Overall, the two wines offered different, highly pleasurable experiences. However, I do not think the 1995 will have the long life that the 1975 is currently enjoying. I recommend drinking both vintages over the next 10-15 years.

Overshadowed but definitely not forgotten was the 1990 Joseph Voillot Volnay 1er Cru Les Champans, enjoyed with wild mushroom consommé. Voillot, one of my favorite producers in Volnay, makes beautiful, generally long-lived wines. The wines, most under $100, also offer very good value. Les Champans is a 4.2 acre vineyard with vines dating from 1934, 1971, and 1985. It is one of the great vinayards in Volnay, and typically produces wines with bolder fruit than some of its more delicate counterparts in the region. I have often likened this wine to great wines from Chambolle-Musigny in the Cote de Nuits. Generally no more than 30% new oak barrels are used for aging the premier crus. The wine showed very nice dark garnet color, medium body, dark cherry and earth. Some of the fruit seemed tired, but the wine was still holding together. It is not the most complex wine from Champans I have had, but it should provide pleasure over the next 5-8 years. It was a nice match with the dish, and I felt we were drinking it at the right time.

Vintage	Wine	Score	Maturity
1975	Chateau Trotanoy Pomerol	97	2012-2030
1995	Chateau Trotanoy Pomerol	94	2012-2030
1990	Joseph Voillot Volnay 1er Cru Les Champans	89	2012-2017

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 as a guide to help readers discover new wines that suit their own palates. 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.

Pinot Noir and Simple Roasted Chicken

Fri, 19 Oct 2012 11:00:00 -0700

2009 and 2010 have been stellar years for California Pinot Noir and I have enjoyed these past two vintages more than any other Pinot I have ever tasted from the region. We have been able to procure some pretty awesome wines from both vintages and with the arrival of cool autumn weather, the timing couldn't be better - Fall is the perfect season to spend time sitting around the table with friends and famly, enjoying robust red wines and hearty dinners.

Last week, I opened a bottle of Arista Pinot Noir Sonoma Coast 2010, which I knew I wanted to pair with one of my favorite recipes. Arista is committed to sustainable farming, and owns some of the top Pinot Noir vineyards in Sonoma. They work closely with local growers that share the same philosophy to create this Pinot Noir, which is blend of grapes from different vineyards within Sonoma. The wine is defined by its refreshing acidity and floral aromatics, making it an ideal candidate to pair with food. It has flavors of raspberry, wild cherry, and some baking spices, a full mouth-feel and integrated tannins with aromas of light smoke and cocoa. Only 850 cases have been produced, and as this month's featured recipe pairing, we're offering 15% off! This is a great wine at $28.04/bottle

I made one of my all-time favorite things to cook -- simple roasted chicken. One of the best tricks I have discovered is that if you line the roasting pan with a blend of mushrooms and leeks. It makes an easy and delicious sauce to accompany the chicken, and allows a red wine to pair a little nicer with the white meat.

Ingredients

Whole Chicken Roaster (5-6lbs.)
Blend of Mushrooms (1lb.)
White of 1 Leek Cleaned and chopped
8 Sprigs of fresh Thyme

Directions

1. As always, pour yourself a glass of Pinot Noir
2. Pre-heat oven to 450ºF
3. Truss the chicken, by taking about 3’ of butchers twine and wrapping around the breast, keeping the wings tucked in, around the legs and tie
4. Season the breast liberally inside and out with salt and pepper
5. Rough chop mushrooms and scatter around the bottom of the roasting pan with the leeks and the thyme
6. Place the trussed bird atop the mushroom leek mixture
7. Place in oven and roast until the internal temperature reaches 160ºF (about 90 minutes) and allow the bird to rest for 20 minutes before carving.
8. Discard the thyme sprigs and serve with the formed sauce.

Enjoy!

Wine Record: 1985 Chateau Lafleur at Rue Franklin

Sun, 07 Oct 2012 21:43:00 -0700

I dined with a colleague at Rue Franklin in Buffalo, one of Buffalo's longest standing restaurants. After spending years in the kitchen with longtime Chef and owner, Joel Lippes, Chef Corey Kley recently purchased the restaurant and has continued a tradition of excellent traditional cooking. I've always felt that the Rue was in somewhat of a unique category -- it is clearly one of Buffalo's more formal and traditional dining experiences, but it has the soul of a great neighborhood bistro. One thing is for sure, and that is that the Rue's food hasn't missed a beat under Chef Kley's ownership. Over the next couple of years, I expect that he will put some of his own touches on the food and overall experience. The room, while still one of the most elegant in town, could use some small updates. I would also be pleased to see an expanded, more interesting wine list, and perhaps an expanded focus on smaller producers and appellations. An update to the stemware would also add the overall experience for wine lovers. It is worth noting here that the Rue has one of the most beautiful garden patios of any restaurant I've visited. Sadly, it wasn't in the cards for this September visit.

My colleague shares my love for Right Bank Bordeaux. In fact, we both rank multiple vintages of Chateau Cheval Blanc among our all-time favorite wines. Tonight though, Pomerol (not Saint-Emilion) would be in the spotlight. I had mentioned to him recently that I had not had much experience with Chateau Lafleur, and this dinner and wine was his reaction to that. I was thrilled when he invited me to dinner and said that he wanted to share his bottle of 1985 Chateau Lafleur, a vintage he enjoyed in the past. As soon as our Filet Mignon arrived, we filled our glasses and spent a little time with the wine.

This was an absolutely beautiful, powerful wine, still showing a deep garnet color. It exhibited aromas of figs, blackberries, licorice and leather. At the start, it reminded me of great Merlot from Italy - almost more like Masseto than Pomerol. After a few minutes in the glass, a dark cherry and mineral character took over. On the palate, it showed tremendous lift for a wine with this much weight. Layers of black and red fruit, figs, licorice and plum all follow through to an extremely long finish. There is something intriguing about this wine that made me want to hold the glass up to my nose again and again. Outstanding.

Located near the legendary Chateau Petrus, and across the road from Chateau Le Gay, this small estate clearly deserves to be mentioned as one of the world’s greatest wines. The vineyard (4 hectares) is planted with 60% Merlot and 40% Cabernet Franc, and annual production is around 1,000 cases of the Grand Vin. Pomerol has no official wine ranking or classification, but it is clear who the stars are here: Petrus, Le Pin…and yes, Lafleur, all rank with the world’s best.

Vintage	Wine	Score	Maturity
1985	Chateau Lafleur Pomerol	97	2012-2030

Tasting Your Way Through the Tour de France

Fri, 29 Jun 2012 07:57:00 -0700

Happy July! It's time to gear up for Independence Day and the Tour de France...and it's one of the best times of the year to drink good wine. If you don't know already, I love wine and I love cycling. As always, the Tour's 2,200 mile, three week race, gives us an easy excuse to feature some of our favorite French wines. I've written before about how much I love this time of year:

I love this time of year. The sun is out, flowers are in bloom, the new vintage of rosé is here for all to enjoy -- and the Tour de France rolls out on what also happens to be the birthday of our Country and my only son. Pro Cycling is a pretty cool sport if you're a wine enthusiast. Its three "Grand Tours" run through some of the world's greatest wine regions every year -- the Giro d'Italia (Italy), Vuelta a España (Spain) and the Tour de France. Whether you ride or not, Le Tour is thrilling to watch. The race itself is perhaps the most demanding athletic competition in the world, and the scenery is breathtaking. There are few things more visually stunning than seeing a Peloton of color gliding through miles of vineyard roads. It is inspiring in every respect, and it always makes me want to drink wine.

Keeping with tradition, we will be following the Tour closely with a series of tastings to explore France's unique regions. As always, the race itself rolls through some of France's most well-known wine appellations. The early days will see the riders glide through Épernay in the heart of Champagne (although they will probably wait until the ride into Paris to actually drink Champagne on the saddle), and through the Vosges Mountains just west of Alsace. Stage 10 brings the Peloton back to Maçon, the southernmost city in Burgundy, just north of the hills of Beaujolais. Maçon will be a stage town for the fifth time, and has hosted important time-trials in the past. Look for some excitement here! If only because we're going to use this opportunity to open some awesome wine. And don't forget to plan your Bastille Day festivities around the Stage 13 ride out of the Rhone Valley and into the Languedoc-Roussillon -- this is one the French riders really push hard to win.

For every appellation you've heard of in France, there are probably ten you didn't know existed (there are over 300 recognized appellations)! And so this 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. This is going to be a fun few weeks! We kick it all off with some wines from Champagne and Alsace on June 29th between 5-7pm. Check out our Events Calendar as we update all of our Tour-themed tastings.

If you really want to go crazy, come up with some sort of Tour de France Wine Game. Here's a creative one we sort of borrowed from (randomly) the Phoenix New Times:

•    Each time Phil Liggett says a rider is "reaching into his suitcase of courage", take a drink.
•    Each time Paul Sherwen says "The elastic has snapped!", open a new bottle, fill everyone's glass and take a drink.
•    Each time Liggett or Sherwen corrects the other on some incorrect fact or observation, take a drink.
•    Each time Bob Roll says "Tour-Day-France", feel ashamed to be an American and take a drink.
•    Each time Liggett or Sherwen remark on the riders taking a "nature break", go ahead and take one yourself.

Simple Couscous with Chablis

Thu, 21 Jun 2012 12:06:00 -0700

There is nothing quite as refreshing as a cool glass of white wine on the patio in the summertime. Burgundy is my personal favorite region for white wines, and one of my favorite regions within is Chablis.

One of the most legendary producers of chardonnay in Chablis is Domaine Christian Moreau. The Moreau Family can trace back their domain's lineage for six generations to its founding in 1814. The domain is located in the very heart of Chablis country, on the left bank of the Serein River. They scrupulously harvest and sort this wine by hand and ferment in all stainless on lees for 10 months. There is a great texture to this crisp, clean wine. Aromas of apple and white flower emerge, with flavors of lemon and crushed stone.

Christian Moreau Chablis 2011 is a perfect pairing for summery fair, such as the grilled vegetable couscous recipe below. I use this as a side dish for grilled fish or as light lunch in the warm weather. It is great hot, cold, or at room temperature.

Grilled Vegetable Couscous with Lemon Tarragon Dressing
paired with Christian Moreau Chablis 2011

Ingredients
1 Yellow or Orange Bell Pepper
3 Small Zucchini
3 Portabella Caps
1 Large Spanish Onions
1 Cup of Cherry Tomatoes
1 ½ Cups Mediterranean Couscous

Dressing
1 Shallot
Zest and Juice of 1 Lemon
½ ounce Minced Fresh Tarragon
1/3 Cup Extra Virgin Olive Oil
1 tsp Sugar
2 Tsp. Dijon Mustard
Salt and Pepper to Taste

Directions:
1. Make the dressing: Mince the shallots and the tarragon. Zest and juice the lemon into a bowl and add: mustard, shallots, tarragon, sugar, salt and pepper, and whisk in the oil.

2. Slice the zucchini lengthwise, slice the onions into large rings, remove gills from the portabella mushrooms, and cut the bell pepper in half and de-seed. Toss with olive oil and salt and pepper. Place on hot grill, turning until onions and mushrooms are caramelized and the zucchini and peppers are al dente.

3. Move vegetables from the grill onto a cutting board and slice into bite-sized pieces. Slice the cherry tomatoes in half.

4. Place the couscous in a heat proof mixing bowl, bring 2¼ cups of water to boil and pour over the couscous. Cover with plastic wrap and let sit for five minutes. Fluff with fork.

5. Add the vegetables and the dressing and toss together. Adjust seasoning as necessary.

Braised Chicken Thighs with Toscana Rosso

Thu, 12 Apr 2012 09:15:00 -0700

We love Tuscany, and the regions's signature Sangiovese is one of the most food-friendly grapes out there. Whether a wine is 100% Sangiovese or blended with another variety such as Merlot, great food pairing options are abundant. With hundreds of Tuscan producers and wines to choose from, Rosso di Montalcino is a good place to start to find something reliable and budget friendly. These wines are great options while waiting for Montalcino's flagship and age-worthy wines, Brunello di Montalcino, to be realized and ready to drink. Uccelliera is one of the most notable Montalcino producers, making some of the most age worthy and collectable wines in the region. It is located in the south of the Castelnuovo dell’Abate part of Montalcino, and all of their vineyard work is done by hand.

The limited Uccelliera Rosso di Montalcino 2009 has the same flavor profile and structure as its older sibling, but it is simpler, fresh, and more immediately approachable. Medium red in color, this wine offers dark fruit aromas of black cherries and cassis intermingled with some smoke and tobacco, with a balanced finish and interlaced tannins. It's a great example of the style of wine coming from Southern Montalcino, and it complements meats especially, from salumi to steak to burgers.

Another great choice is Fattoria Rodano's Toscana Poggialupi 2010, a delicious blend of 90% Sangiovese and 10% Merlot, from Castellina in the heart of the Chianti Classico district. It's an outstanding value at only $11.89 with our feature discount.

For a great pairing with either wine (or both!), I have made Braised Chicken Thighs with a Rich Mushroom Roasting Sauce. It is delicious, simple, and uses only one pan.

Ingredients

4lbs bone-in Chicken Thighs
1lb sliced Mushrooms (i.e. Button, Crimini, Shiitake)
3 Minced Shallots
3 Cloves Smashed Garlic
Half Bottle of Marsala or Perez Barquero Gran Barquero Fino Sherry (only $11.99 and tastes great)
2 Sprigs of Thyme
1 Sprig of Rosemary

Directions

First pour yourself a glass of wine!
Preheat oven 425 degrees F.
Pat dry chicken and season liberally with salt and pepper. Sear skin side down in an oven proof skillet until golden and crispy. Remove from pan.
Use the rendered fat to sauté mushroom until browned; if not enough fat add olive oil.
Add the shallots and garlic and sauté together until the shallots are clear.
Add thyme sprigs and wine.
Place the chicken back in the pan skin side up and roast in the oven for 30-45 minutes.
Enjoy!

The Big Cheesy

Sat, 03 Mar 2012 22:09:00 -0700

Last Saturday I attended The Big Cheesy, an event to discover and vote on the best artisan grilled cheese in New York City. Seven vendors prepared their version of the much-loved grilled sandwich, in hopes to win this year's title. Upon arrival, I received a ping pong ball and my choice of a local brew from the event's sponsor, Six Point Brewery. Don't get excited, no beer pong here, the ball equals one vote, gathered into a large glass container by each vendor, and the one with the most, wins.

First up, Casellula's Griddled Fondue Sandwich with Pickled Pepper Relish, homemade garlic-nutmeg butter spread on Rye bread, with a combination of shredded cheese - 2 parts Scharfer Marx, 1 part Emmenthaler, and 1 part Gruyere, grilled until golden brown and topped with Pickled Pepper Relish. This combination of cheese, named for its perfect fondue-ability, is shredded for easy melting, and to blend the hearty flavors of each cheese. Try this at home! Sweet butter, spicy relish, great bread, mountain cheese - I'm having a hard time holding on to my ping pong ball... (email me for the butter and relish recipes!)

Next up, the quirky diner, Big Daddy's, has created Grilled Macaroni and Cheese with Bacon. In true Big Daddy's style, they have topped their sandwich with a traditional mac and cheese, threw on some bacon and have it held together with an oversize toothpick - and then they handed me a Jell-O shot. Woah. Moving on...

The Melt Shop, a new midtown restaurant dedicated to grilled cheese, serving not 1, but 3 varieties to taste: #1 - Sharp Cheddar with 12-hour braised pulled pork, McClure's pickels, and homemade bbq sauce on sourdough, not a grilled cheese, but a killer sandwich. #2 - Fontina and Goat Cheese with roasted wild mushrooms, and parsley pesto on sourdough. Delicious, but not better Casellula. #3 - Blue and Cheddar Cheese, cranberry pepper jam, Neuske's bacon on sourdough, good, but I can't really taste the blue cheese, and if we've had a cheese conversation, you probably know how much I love blue cheese.

Tartinery, a fantastic spot on Mulberry Street. Known for their French-style sandwiches, so I'm not surprised they have an open-faced creation: Croque Monsieru - Bechamel sauce, a fried egg, ham and Gruyere cheese piled on Poilane bread, with sprinkles of chopped scallions. I believe Tartinery makes one of the best breads available in NYC, and the ham is mouth-wateringly delicious - awesome! But again, it's not really a grilled cheese, so I'm taking my ping pong and going to...

Lucy's Whey, an American cheese shop located in East Hampton and NYC's Chelsea Market. Lucy's sandwich appeared simple and elegant, and that is exactly how it tasted. This grilled cheese is perfect, Prairie Breeze Cheddar with fig jam and olive oil, all in complete balance. This is the kind of grilled cheese I crave, and would love to have at home (and pair with an equally elegant Oregon Pinot Noir, such as Maysara Asha)! I have a couple more to taste, but I'm certain nothing will top this sandwich.

I make my way to our friends at Murray's Cheese, and appreciate the "ohh, make sure you get that one" tip, from a Cheesemonger. The Atomic Bomb - Braised Short Ribs, Taleggio, Caramelized onions, Piri Piri, fire roasted Jalapeno peppers, McClure's spicy pickle relish, and arugula on Pullman bread. Wow, this is a phenominal sandwich, and I will add this to my must-go-back-for -lunch list, but I'm having a hard time calling this a grilled cheese, it's a BBQ specialty!

Last one - Little Muenster, which has the longest line of them all. Intriguing. While waiting, the vendor passed out tastes of delicious tomato soup and Pinot Grigio, which was a nice touch, but I was so full, I could barely enjoy the accoutrements. Gruyere, Taleggio, Fontina, Membrillo (quince paste), and Prosciutto on organic bread, this is a solid grilled cheese, but the flavors don't pop out as much as I had hoped. However, their menu looks go enough to make a trip to the restaurant ASAP!

It's a tough decision, but my ping pong is definitely going to Lucy's Whey - simplicity has won my vote! After an afternoon of incredible flavors, I realize a perfect grilled cheese is up to your imagination. And just like wine, or all types of food, for that matter, your sandwich should fit your taste, and your ocassion - whether that means breakfast, lunch, or dinner. Suit your sandwich to your tastes, and you'll never go wrong.

If you have a favorite grilled cheese recipe or restaurant favorite, please post it in the comment section below!

Recap: Winter Wine Dinner

Tue, 21 Feb 2012 12:47:00 -0700

Last night we partnered with O'Connells American Bistro for an outstanding seasonal Winter Wine Dinner, featuring five very creative courses, paired with hand-selected wines. Chef O'Connell's knock-out menu had a Southern, low-country theme and the wine pairings worked well with each dish.

The evening began with Montsarra Cava, a sparkling wine, produced from a careful blend of native grapes in Penedes, Spain, along with passed hors d'oeuvres, including Outerbanks Crab with spicy slaw and aioli, Braised Pork Shoulder with creamed corn, crispy onions and Crispy Fried Chicken, arugula, cowboy caviar (a tasty bed of beans). The bright, small-bubbled cava did a good job of refreshing the palate for the wide variety of flavors.

The atmosphere of O'Connells Bistro is warm and inviting, as well as stylish and sophisticated, which is also a great description for Chef O'Connell's menu - familiar foods with a twist. As we found our seats, the second course was served - "The Buffalo Fish Fry", paired with Chateau Musar Musar Jeune Blanc 2009. Let's start with the wine. This incredibly aromatic white wine from Lebanon is made of 40% Viognier, 30% Chardonnay, and 30% Vermentino. Musar is legendary, one of the most written and talked about wine producers in the world today. The wine is greenish-yellow in color and has an intriguing nose of peach, apricot and pineapple. The palate is dry, but has a subtle hint of sweetness from the stone and tropical fruit flavor. Musar Jeune is a food wine, and its medium-body worked well with the Fish Fry - a tempura dipped wild salmon, over a butter poached lobster hash with smoked nova salmon tartar sauce. As I was eating this dish, I had a hard time deciding which I enjoyed better, the salmon or the lobster hash, because a new favorite flavor came out in every bite!

The third course, Southern Style Grilled Duck paired with Castell'In Villa Chianti Classico 2008, arrived on the table and Eric Genau, our Wine Director, described his recent visit to this estate in Tuscany. It is a village, not a winery, at the southern edge of the Chianti Classico zone, owned by Princess Coralia Pignatelli della Leonessa. The estate has been in existence since the 13th century and much of her land is used primarily for hunting game and the region's famously delicious wild boar, which they serve in the village restaurant. The vines here are incredibly low yielding and Princess Coralia releases wines only when ready to drink, which is not common in the wine world today. The Chianti is big, with earthy flavors, which is a perfect match for Southern Style Grilled Duck, a sausage and roasted mushroom "stuffing", house sausage gravy & duck rinds. This dish is awesome. The seasoning and salt in the stuffing surround the duck, while bits of sausage jump out like flavor diamonds. The rustic, primative qualities of Castell'in Villa shine through this pairing, and I am magically transported back to Italy, tasting the local environment where this wine comes from.

Next up, Grilled Beef Tenderloin paired with White Rock Vineyards Napa Valley Claret 2007. Certified grass fed, hormone free, Montana range beef, bacon, green chili, dry cheddar grits, creamed greens and aioli, paired with a highly-rated wine from a small family estate located in the southern foothills of the Stag's Leap Range rising above the Napa Valley. Wow. White Rock's Claret has a distinct Bordeaux-like personality, which is not surprising since this is a classic left-bank Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. The wine is smooth, sophisticated and approachable. It is a big, powerhouse wine, but it is really well-made and balanced. The well-intergrated tannins melt into the Beef Tenderloin and the earthy flavor marries the bacon, cheddar grits and greens elegantly.

Just when I thought I reached my limit, the All American Cupcake changed my mind - double sweetgrass valley chocolate and bacon cupcakes, with a peanut butter and maple mousse filling, and creamed peanut butter frosting. I expected the cupcake to be very dense and extremely rich, but it was actually quite light, with just the right amount of sweetness. We paired this decadent treat with Ferreira Tawny Porto, from the largest (and most popular) producer in Portugal. This tawny Port resembles a Ruby more than Tawny, offering a nice balance of fruit, oak and spice. Absolutely delicious.

If you joined us at the dinner, please comment on your favorite dish, wine or pairing! And if you missed this event, we hope to see you at another soon. For the most up to date schedule, check out our Monthly Events Calendar.

Finding Harmony in Wine & Cheese

Fri, 17 Feb 2012 08:00:00 -0700

Monday evening, I sat in on The Harmony of Wine & Cheese class at Murray's Cheese, and enjoyed not one, but six successful, and delicious pairings. Eric Genau, our Wine Director, selected the wines and taught the class alongside Murray's Education Director, Sascha Anderson, who selected the cheese for the evening.

The great thing about this class is that the wine and cheese are chosen by pairing principles, and the first time the combinations are actually tasted together is during the class. This can lead to wine & cheese bliss, or a miss, but the experience is the best way to learn what you like, and don't like, which is the ultimate goal. When you are sitting in front of six wines and six cheeses, you have the opportunity to follow the rules or taste whatever you think might work well together. If you're eyeing the cheddar while sipping the bubbly, give it a try, you might find a new favorite!

We all have different palates and set of experiences that reflect what we believe tastes good, or bad. This is as simple as the preference of chips and salsa, over chips with a creamy dip. Maybe your taste buds enjoy the combination of salt and spice, or maybe you recently experienced the best salsa of your life while vacationing in Mexico, and ever since, the taste of salsa transports you to the beach, relaxing under the sun with great food and an ice cold beer in your hand - that personal state of happiness can make anything taste better.

Wine and cheese pairings work the same way, its about finding what appeals your taste buds and creating memoriable experiences. I list all six pairings of the night below, but let me tell you about my favorite...the third pair in the evening's line-up: Glatzer Grüner Veltliner 2011 and Winnimere.

Glatzer Grüner Veltliner is an aromatic white wine, produced by an extremely nice guy named Walter Glatzer, in the Carnuntum region of Austria. This wine has a golden straw-yellow color and an incredible fragrance. It is fresh and light on the palate, with a medium body and clinging finish.

Going back to my chips and salsa reference, this wine is really delicious, but it begs to be paired with something to make it better, it is truly a food wine. This is the same way I think about a salty tortilla chip - I enjoy it on its own, but it is better with a dip! Lucky for me, I'm sitting in cheese heaven, staring at a gooey dollop of Winnimere, from Jasper Hill Farms. This handmade, washed-rind, raw cow's milk cheese from is from Vermont and it stinks. The nose is dirty and woodsy, but don't let that scare you, the flavor is mild and harmonious. Winnimere is washed with a locally brewed beer and wrapped in a binding of spruce, which is handcut from a tree on Jasper Hill's property.

Much like salsa, my palate believes washed-rind cheese should part of a pairing - on a baquette, in mac & cheese, on a grilled cheese sandwich or with a beverage hearty enough to partner with the strong scent, without overbearing its subtle, creamy flavor. Glatzer's wine is a winner! Like any great pairing should, each component tastes better together, than it does alone.

The bright freshness of the white wine rounds out the sweet cream flavor of the cheese without making it too fatty, and the cheese exemplifies the fruit in the wine - making me want to enjoy more of both! This cheese is wrapped in heavy tree spruce, you can literally cut off the top of the round and dip your bread right into this gooey-goodness, while sipping a glass or two of Glatzer's Grüner - pairing bliss!

Here are the pairings we tasted at Murray's. If you are interested in hosting a wine and cheese evening with your friends, let us know, we would be happy to help make your selections!
Jean Louis Denois Brut Blanc de Blanc NV (France) with Brunet
Domaine Sigalas Assyrtiko Santorini 2010 (Greece) with Tomme Chevre Aydius
Glatzer Gruner Veltliner 2011 (Austria) with Winnimere
Maysara Vineyards Pinot Noir 3 Degrees 2009 (Oregon) with Tarentaise
Castell'in Villa Chianti Classico 2008 (Italy) with Pecorino Foglie Di Noce
Ferreira Tawny Porto (Portugal) with Colston Bassett Stilton

City Wine Merchant

Grilled Pork Chops with Grilled Apples

paired with Chateau Cantelaudette Graves de Vayeres 2011

Great Pairings at Ristorante Lombardo

Lemon Cilantro Tarragon Salad

paired with Domaine de Terres Dorees Beaujolais Blanc 2011

Chestnut and Mushroom Stuffed Chicken

paired with Hardin Napa Valley Cabernet Sauvignon 2010

Flavor Infused Cheese and a Classic Chianti

La Maialina Chianti 2009

Butter Basted Strip Steak

Paired with Chateau Sainte Colombe Cotes de Castillon 2006

Wine Record: 1975 and 1995 Trotanoy

Pinot Noir and Simple Roasted Chicken

Wine Record: 1985 Chateau Lafleur at Rue Franklin

Tasting Your Way Through the Tour de France

Simple Couscous with Chablis

Grilled Vegetable Couscous with Lemon Tarragon Dressing paired with Christian Moreau Chablis 2011

Braised Chicken Thighs with Toscana Rosso

The Big Cheesy

Recap: Winter Wine Dinner

Finding Harmony in Wine & Cheese

Grilled Vegetable Couscous with Lemon Tarragon Dressing
paired with Christian Moreau Chablis 2011