Exploring the Grand Terroir of Gérard Bertrand with Tautavel and La Clape

Gérard Bertrand wines of Limoux, Tautavel & La Clape

Gérard Bertrand Côte des Roses - courtesy Gérard Bertrand

Even if you are not an expert on French Wine, you are sure to have heard of Gérard Bertrand. He produces that stunning bottle of rosé Côte des Roses. You know, the bottle with the rose embossed on the bottom. It’s hard to miss! And…it’s a lovely wine, that actually comes from the Côte des Roses, an area near Gruissan in Languedoc in the South of France. But Gérard Bertrand is much more than simply rosé….

Gérard Bertrand – the man

Gérard’s family had an estate vineyard. He learned alongside his father. Of course he went off on his own and found a passion for Rugby, which he played professionally for many years. But he always had a passion for wine. When his father passed in 1987 he returned to take over the family’s Villemajou Estate and later created the Gérard Bertrand wine company.

Languedoc -Roussillon

Map of the Languedoc-Rousillon Wine Region in France
The Languedoc-Roussillon Wine Region in France

Even if you enjoy French wines, Languedoc is rarely one of the first regions you will encounter. This region is in the south of France to the West of the famous Provence. It is the region that wraps around the mediterranean sea from Nîmes to the border with Spain.

The red grape varieties here include Grenache, Syrah, Mourvèdre, Cinsault, Carignan, all of which can be beautifully blended. We will explore two of these blends below, as well as dipping our toes into a bit of Crémant from Limoux.

Gérard Bertrand – Expressing the Terroir

At Gérard Bertrand they are dedicated to biodiversity and to the area of Languedoc-Roussillon. They expanded from the original Villemajou vineyard to purchase Cigalus Estate, Château Laville Bertrou and the Aigle Estate. Beyond that they now include Château la Sauvageonne, Château la Soujeole, Clos d’Ora, Clos du Temple, Château les Karantes, Château Aigues-Vives, Cap Insula winery, Château des Deux Rocs, Château de Tarailhan and the Estagnère Estate, in their portfolio.

Biodynamic practices

After becoming interested in homeopathic medicine in the early 2000’s, Gérard became interested in Biodynamics and in 2002 started farming the Cigalus Estate biodynamically. They have since converted all their estates to biodynamic practices.

Many of the pieces you will see below will focus on the Biodynamic Cigalus Blanc, the wine that Gérard Bertrand provided as samples to many of the French #Winophiles. With many people interested the list had to be limited. Late to the party we did not receive the samples, but we were able to find several other bottles of Gérard Bertrand wines that peaked our interest!

The Grand Terroir range of wines they produce allow you discover each unique region. In addition they produce a Crémant de Limoux, claimed to be the region where sparkling wine originated. I mean how could we pass that up?!

Limoux

Map of Limoux courtesy Gérard Bertrand

So we have all probably heard the story of the famous monk Benedictine Dom Pérignon who lived in Hautvillers in the Champagne region of France, discovering bubbles and tasting the stars! Dom has, in legend, often been credited with inventing Champagne. He lived from 1638 to 1715. Well… in Limoux they say that in 1531, the monks of Saint Hilaire were the first to discover the bubbles and begin using the “traditional methode” to produce sparkling wines. I’ll let them duke it out, you can pour me a glass of either and I will be happy to watch them debate while I simply enjoy the delicious wine.

Limoux sits in the cool foothills of the Pyranees, an area perfect for growing grapes for sparkling wine. For more on this area, I highly recommend visiting the Limoux AOC page on Languedoc Wine site!

Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016

Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016 Bottle shot
Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016

Crémant de Limoux is said to be the only sparkling wine that Thomas Jefferson kept in his cellar. I like to picture him receiving the sparkling bottles from the chilly basement through his wine elevator…leave it to Thom to invent this stuff. (We visited Monticello a few years ago, hence the photos).

This particular wine is a blend of 70% Chardonnay, 15% Chenin, and 15% Pinot Noir.

The Grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to reinforce the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transferred to the vats for alcoholic fermentation using the same process used for still wine. After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 8 months.

From Gérard-Bertrand.com

La Clape

During the Roman era, this area was actually an island. No longer an island, La Clape is bordered to the east by the sea, to the west by the low-lying alluvial plains of the Aude and to the south by the lagoons. The soils here are loose limestone.

  • Map of La Clape in Languedoc courtesy Gérard Bertrand
  • Photo of La Clape courtesy Gérard Bertrand

Gérard Bertrand Grand Terroir La Clape 2015

Gérard Bertrand Grand Terroir La Clape 2015 bottle shot Languedoc
Gérard Bertrand Grand Terroir La Clape 2015

The wine is a blend of 50% Syrah, 35% Carignan and 15% Mourvèdre. It sits at 13.5% abv

A slow ripening process and a late harvest (end of September to mid-October) are the key ingredients for producing grapes that are ripe, healthy and concentrated and also aids the extraction of colour and aromas during fermentation and maceration. The grapes are harvested by hand when they have reached peak ripeness and transported to the winery in special bins. They are then de-stemmed before being transferred to the stainless steel vats for maceration, lasting 20 to 25 days. The wine is then decanted into barrels for 8 months of ageing.

From Gérard-Bertrand.com

Tautavel

Tautavel is a village in the Roussillon region, located between the Pyrenees and the Mediterranean. This region lays claim to some of the oldest hominid remains in Europe. In 1971, the remains of Tautavel Man were discovered. These remains date to 450,000 years ago, and the area is thought to be one of the cradles of civilization.

  • Map of Tautavel courtesy Gérard Bertrand
  • Photo of Tautavel courtesy Gérard Bertrand

Gérard Bertrand Grand Terroir Tautavel 2015

Gérard Bertrand Grand Terroir Tautavel 2015 bottle shot Languedoc
Gérard Bertrand Grand Terroir Tautavel 2015

This wine is a blend of Grenache, Syrah & Carignan and sits a 15% abv

Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery. The fruit is vinified in the traditional manner, the grapes are de-stemmed and then undergo maceration for 3 to 4 weeks. The must is then pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and matured for 9 months, while the rest matures in the vats.

From Gérard-Bertrand.com

The Pairings

I sat with the tech sheets for each of these wines and prepared a menu, which began and ended with the Crémant de Limoux Brut Rose.

Salmon Crostini

  • Salmon Crostini with raspberry jam or caviar
  • Gérard Bertrand Crémant de Limoux with Salmon Crostini

The salmon crostini was simple, just crostini, (sliced baguette, brushed with olive oil and baked 8-10 minutes) topped with smoked salmon, a dot of creme fraiche and then either a dab of raspberry jam or a dab of caviar.

The Crémant was beautiful in the glass, clear with fine bubbles and a light salmon color, that looked gorgeous next to our salmon crostini. The nose hit you first with tart fruit followed by whiffs of toast.

This was beautiful with the salmon, the acid and bubbles cutting through the fat. The creme fraiche mirrored the tartness in the wine and the crostini brought in those toasty elements. It was interesting to see how the difference of salt or sweet on the top affected the experience. I enjoyed the jam matching the fruit in the wine and balancing it with that hint of sweetness, but the crostini with the caviar was my favorite. The caviar contrasted beautifully, pulling forward the fruit notes in the wine. This was a delicious bite and pairing.

Cheese & charcuterie

Cheese and Chacuterie platter Gouda, triple creme, manchego, berries, nuts, honey, sopresso
Cheese and Charcuterie platter

We opened the two red wines and put together a cheese & charcuterie platter, which included gouda, manchego and a St. Angel triple creme cheese. I added some sopresso, honey & walnuts, as well as an assortment of berries; strawberries, raspberries and blackberries.

I found that the triple creme cheese went beautifully with both wines, with the wine pulling forth some beautiful floral notes in the cheese. The Tautavel was surprisingly nice with the salmon crostini with caviar, brightening and highlighting the food.

As expected the sopresso was wonderful with the La Clape with the mouvedre in the blend. The La Clape was also very nice with the crostini with the jam. Together both the jam and the wine felt brighter in my mouth.

Sous vide pork in caramel sauce & Roasted fennel & Peppers

  • Pork in Caramel sauce to pair with the Gérard Bertrand 2015 Tautavel
  • Sous Vide pork w/caramel sauce & roasted fennel and peppers

Gérard Bertrand’s suggested pairings for the Tautavel included “grilled peppers, pork in caramel sauce and rabbit with prunes and fine cheeses”. The tasting notes also listed red fruit and raspberry aromas underpinned by spicy notes…delicate notes of scrubland and spices on the palate”. In addition they noted “Ripe black fruits, chocolate, licorice and smoked herbs…”

Intrigued by the pork in caramel sauce, I found a recipe for sous vide pork to riff on. The pork went into the sous vide with a rub of salt, pepper, paprika (for those subtle spices on the palate) and rosemary (for the scrubland herb notes). 2 hours later, we seared the chops and drizzled with a caramel sauce with salt pepper and rosemary. This plated with roasted fennel (pulling forward those licorice notes) and peppers with a bit of rubbed sage (more scrubland). We garnished with fresh fennel and sage leaves and blackberries to tie in the “ripe black fruit”.

Roasted Chicken on a bed of cous cous with arugula and cranberries

Roasted chicken on a bed of cous cous with rosemary, cranberries and arugula
Roasted chicken on a bed of cous cous with rosemary, cranberries and arugula

The La Clape suggestions included roasted poulty and creamy cheeses. We had already enjoyed this with the triple creme, so now it was onto tasting it with the roast chicken. I served this on a bed of cous cous with cranberries to pull those fruit notes and arugula to pull some of the peppery notes, as well as add a bit of green.

Both of the wines paired well with the food. These wines are lovely on the nose, but feel lighter on the palate, so that they were beautiful to pair with these lighter meats without overpowering the flavors of the dishes.

Dessert – Deconstructed Berry tart

Deconstructed berry tart with the Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016
Deconstructed berry tart with the Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016

With a Brut Rosé you can rarely go wrong with a red fruit desert, and this was no exception. I created a simple deconstructed berry tart, with crumbled shortbread, raspberry jam, a puree of raspberries an strawberries, fresh blackberries, raspberries, strawberries, blueberries, mint and a raspberry sorbet.

We poured another glass of the Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016 (which we had stoppered, pressurized returned to the fridge to preserve the bubbles while we enjoyed the rest of the meal). This pairing did not disappoint and was the perfect end to an evening of delicious wines.

This was a beautiful exploration into this region and this winery for me. I encourage you to search for Gérard Bertrand wines, beyond that beautiful rosé and taste a bit of Languedoc.

The French #Winophiles

Read on for more great pieces on the wines of Gérard Bertrand. As I mentioned before, many of these will focus on the wonderful 2018 Cigalus Blanc, an exceptional white blend that I look forward to tasting in the future.

And join us on Saturday May 18th at 11 am EST on twitter to discuss these wines! Just follow #Winophiles to find us!

Michelle Williams – Rockin Red Blog: “Celebrating Biodynamic Viticulture And The Beauty Of The Languedoc With Gérard Bertrand #Winophiles

Lynn Gowdy – Savor the Harvest: This Biodynamic Wine Is a Summer Pleaser + Saturday Culinary Concoction.

Wendy Klik- A Day in the Life on a Farm :  ” New Wine Paired with an Old Favorite.”

Camilla Mann – Culinary Adventures with Camilla: “Lemon-Caper Halibut + Gérard Bertrand 2018 Cigalus Blanc

Linda Whipple, My Full Wine Glass : “Languedoc Wine Meets Lebanese Cuisine” 

David Crowley – Cooking Chat: “Savoring a Special White Wine from Souther France

Pinny Tam – Chinese Food and Wine Pairings: “Exploring Languedoc-Roussillon with Chateau Millegrand Minervois Mourral Grand Reserve + Chinese Charcuterie Board #Winophiles

Jeff Burrows – Food, Wine, Click: “Butter Roasted Fish with Gérard Bertrand’s Cigalus Blanc”

Jane Niemeyer – Always Ravenous: Chicken Korma with Gérard Bertrand Cigalus Blanc

Cindy Lowe Rynning – Grape Experiences: “The Wines of Gerard Bertrand: Expect Joie de Vivre with Every Sip

Susannah Gold – Avvinare: “A Wine from Gerard Bertrand: A Larger than Life Figure

Deanna Kang – Asian Test Kitchen:  “Gerard Bertrand Rose Paired with Subtly Spiced Shrimp”

Cynthia  Howson & Pierre Ly – Traveling Wine Profs:Comfort Food and Sunny Red: Gérard Bertrand Côtes des Roses with Senegalese Mafé and Fonio

Jill Barth – L’Occasion:A Name To Know: Gérard Bertrand

Gwendolyn Lawrence Alley – Wine Predator:”Bertrand’s Biodynamic Cigalus Paired with French Sausage

Liz Barrett – What’s in that Bottle: “Get to Know the Winning Wines from Languedoc Icon Gérard Bertrand

Nicole Ruiz Hudson –  SommsTable: “Cooking to the Wine: Gérard Bertrand Grand Terroir Tautavel Grenache-Syrah-Carignan with Saucy Lamb Loin Chops

Rupal Desai Shankar – Syrah Queen:A Commitment To Languedoc – The Biodynamic Wines Of Gerard Bertrand

Payal Vora, Keep the Peas:Aude: Alive in More Ways Than Wine

L.M. Archer:The Hedonistic Taster: Gérard Bertrand 2018 Cigalus Blanc

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Day 9 of the 12 Days of Wine with Beckham Estate AD “Creta” Pinot Noir & bacon wrapped dates

Chehalem Mountains AVA from Beckham Vineyards

Andrew Beckham has merged his two loves, ceramics and wine.  The bottle for this wine lists it as “Creta A.D. Beckham MMXVI Amphora Pinot Noir”.  This wine was made in a terra cotta vessel.  A vessel made right here in his studio on the vineyard. 

There is a long story to go with this.  A beautiful and very real story, patiently told to me by Andrew’s wife Annedria, when we visited them at the Beckham Estate Vineyard this summer.  That story will have to wait for another day.  Soon, I promise.  Today,  we are going to talk about this wine.

A.D. Beckham 2016 “Creta” Amphora Pinot Noir

Ad Beckham 2016 Amphora Pinot Noir
A.D. Beckham 2016 “Creta” Amphora Pinot Noir

“Creta”  is latin for clay and this wine was fermented and aged in terra cotta and bottled un-fined, un-filtered.

From Beckham Estate Vineyard http://beckhamestatevineyard.orderport.net/product-details/0076/2016-AD-Beckham-Creta-Pinot-Noir
Beckham Vineyard the view from the tasting room
Beckham Vineyard the view from the tasting room

The vineyard and winery sit in the Chehalem Mountain AVA on Parrett Mountain, where the vineyard elevation lands at 412 to 568 feet.  Soils here are Jory and Saum. This wine, of which there were only 100 cases made, is unfined and unfiltered, and if you want to get all geeky, the Pinot clones are Pommard, Wädenswil, and Dijon 115 and 777.  This is 30% whole cluster.

Beckham Vineyard, The view West
Beckham Vineyard, The view West from Parrett Mountain

What to pair?

Annedria Beckham got back to me with a beautiful recipe that she had just paired with the Creta Amphora Pinot Noir.

Hello Robin,

As we just had our 3 pigs butchered we have a wealth of pork in our freezer. I made this recipe the other evening and it went beautifully with the AD Beckham Creta Pinot noir’s  bright cherry and cranberry notes. You could substitute duck breast for the pork for an equally delicious meal.
 
Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
modified from Epicurious
INGREDIENTS
·         1 teaspoon ground coriander
·         Kosher salt, freshly ground black pepper
·         2 pork tenderloins (about 2 pounds total)
·         2 tablespoons olive oil
·         1 large shallot, thinly sliced 1/4 cup
·         10 sprigs thyme
·         1 1/4 cups dry red wine
·         1 tablespoon balsamic vinegar
·         1 tablespoon sugar
·         1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
·         1-2 tablespoon cold unsalted butter 
PREPARATION
1.       Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
2.       Heat oil in a 12″ heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
3.       Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs,  taste, then season with salt and pepper as needed. Slice pork and serve with sauce.
Cheers!

Annedria Beckham of Beckham Estate Vineyard

This recipe had my mouth watering. Sadly, this was a late night pairing and the recipe arrived too late for us to gather all the ingredients.  I look forward to them releasing the 2017 Creta Pinot, so I can get a bottle and try it with this amazing recipe. The cherries, the balsamic, the thyme, the pork…all would be perfect with this wine. And actually, Annedria’s suggestion of duck, is really what I may try! But for tonight, we will have to do without.

Michael made do with gourmet sliders and bacon wrapped dates waiting to pair with this wine.  Michael wrapped the dates in a maple bacon, so we had that sweet and savory combo and found that it went brilliantly with the wine.  With the sliders, I have to admit, I slathered one bun with lobster pate and the other with tomato marmalade, the sweet, the savory, the rich…all played perfectly against this wine

Beckham 2016 Creta Amphora Pinot Noir
Beckham 2016 Creta Amphora Pinot Noir

The Wine

So what does it mean to the wine to have the wine fermented and aged in clay rather than wood? 

Maybe it was just my brain making the association, but I felt like I could smell the clay on this wine.  On the nose, it starts with baking spices and deep red fruit (that is the cherry and cranberry Annedria mentioned).  It is medium bodied, but flavorful, so it feels bigger in your mouth.  The tannins are smooth, but lively and long lasting.  As it opened up I got more mocha/cocoa on the nose, and it felt darker in my mouth and more savory.  Later as I tasted I got wilted rose petals and a little salinity.  Going back to the clay, the nose always hit me as very fine particles (like clay and cocoa powder), which gave the wine a smoothness that I found really appealing.

I was really enchanted by this wine.

Need some?

I will apologize for taunting you with this beautiful wine.  This vintage is sold out.  But…new vintages lay ahead ( I think they are bottling the 2017 Estate Pinot Noirs currently) and you can purchase their wines from their site.

Want to Visit?

The entrance to Beckham Vineyards from SW Heater Road
The entrance to Beckham Vineyards from SW Heater Road

They are typically open Fridays and Saturdays from 11-5. They are closed from December 17th, 2018 -February 1st, 2019 except by appointment. (So schedule an appointment or plan your trip after Feb 1st)

To schedule an appointment email them at [email protected]

Want more?  Click through to all of our 12 Days of Wine posts!

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On the first day of Christmas my true love gave to me a Gerwürvignintocloniger!

fossil and Fawn, with potato chips and cheese

Okay, well he didn’t really give it to me, he pulled it out of the cellar (“cellar” being a fancy word for the wine rack downstairs).

When we thought about how to celebrate the holidays and to share them with you, the first thing that came to mind was Wine (of course).  So we raided the cellar and pulled out 12 bottles to pair and enjoy in the run up to Christmas. Here is the first of our “12 days of Wine”.

Day 1 – Fossil and Fawn 2017 Oregon White Wine (aka Gewürvignintocloniger)

Gerwhat?  Okay, so we tasted this wine at the “Uncommon Wine Festival”

The 2017 Oregon White Wine is a blend of 50% Riesling, 20% Savagnin Rose, 15% Gewürztraminer, 6% Fruilano, 6% Melon de Bourgogne, 3% Kerner (Yep, that’s a blend!).  They fondly refer to it as the Gewürvignintocliniger.

Here is how Jim and Jenny of Fossil & Fawn described it then.

 

Jim  So this is predominantly from one vineyard here where they have what I would call a bunch of kooky varieties, very uncommon white wine varieties, for example…

Jenny  A very technical term…(Kooky)

Jim  For example, in the Willamette Valley to my knowledge there are 14 plants of Kerner, which is a German grape and that makes up 3% of that wine.  All 14 plants of Kerner are in there.  And so there is a collection of unusual things, Also a collection of not so unusual things. 50% is Riesling which is fermented in an egg shape vessel.  And the next is 20% Savagnin Rose, which is a relative to Gewürztraminer.

Jenny  Which is also in there

Jim  Which, Gewürztraminer is in there at 15%.  It is 6% Fruilano, 6% Melon de Bourgogne and 3% Kerner, those 14 plants.  So the Riesling as I mentioned is fermented in egg the other 50% was fermented on it’s skins for about 4 days and we pressed off and then it went into a mix of Acacia wood barrels and French oak barrels, totally unfiltered native yeast fermented, we use that yeast that exists naturally on the skins of the grapes to carry out the fermentation.  We wanted to make something that was dry but rich and textural but aromatic, something kind of fun, food friendly.

From our July 2018 Interview with Jim and Jenny at the Uncommon Wine Festival at Vista Hills Vineyard.

Pairing a Gewürvignintocloniger

We reached out to Jim Fischer of Fossil and Fawn to ask about a perfect pairing for the holidays.  Remember he described the wine as “something kind of fun, food friendly”?  He also mentioned it as “summery” and well, it’s less than that right now.  But in true Fossil and Fawn form he responded with a perfect pairing for the season!

“As far as pairings go, I’m a fan of elevated lowbrow food. Recently, we had the opportunity to include our gewurvignintocloninger with this incredible Wisconsin brick cheese (from Widmer’s Cheese Cellars) that our friend and cheesemonger Sarah stuck under a Raclette cheese melter. The cheese slowly dripped over a bed of Wavy Lay’s potato chips. The way the aromatic elements in the wine played off the rich, slightly funky cheese was delightful. Also, melting cheese on chips is incredibly fun and a great holiday party activity. We highly recommend it!”

Jim Fischer, II Vice President of Wine Things, Fossil & Fawn

I think my response to Jim was “Brilliant!”  and it really is.  This wine has plenty of those Alsatian varieties in it, so a raclette is pretty perfect there, but going with a Wisconsin brick gives it a twist and then over Wavy Lay’s potato chips adds just the right “Fossil and Fawn” funk.

We will add a little typical raclette accessories: cornichons, a little smoked meat (ours will be Proscuitto to make the Fruilano feel at home), gherkins and instead of the traditional fingerling potatos, the wavy chips!

I don’t have a raclette cheese melter and in lieu of running out and buying one, we found an internet hack by Cook the Story

If you have a raclette grill you can go the fancier route.  Here’s a great post by eat, little bird with ideas for a dinner with raclette.

We couldn’t find a Wisconsin brick cheese, but our cheese monger suggested the Dubliner as a good substitution. (see the photo above)  We also picked up a raclette.

The wine had a bit of funk on the nose and then lots of different aromatics!  This wine is unfiltered. You can see that it is cloudy in the glass and you can see the sediment in the bottom of the bottle.  The first sip started off feeling simple and pleasant and then all the different parts of my mouth erupted with a little “hey what’s that and what’s that!”.  I won’t say this wine is complex in depth, it doesn’t necessarily evolve in the glass, but it has alot going on and is highly entertaining on your palate!  It is fun and funky…I’m channelling a little “Commodores” here with a little “Brick House” and “Play that funky music”.  The wine went well with everything, taking the pickles, cheese, chips and prosciutto out on the dance floor for a spin, each to a different song.

All in all, a really good time! It’s just $20 a bottle…that is if they have any left.

Join us again tomorrow for our Day 2 pick!

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Summer Heat with a refreshing Vinho Verde

Food pairing with Vinho Verde

It’s hot. I mean, Vegas Hot, which is like someone opened the oven in your face when you walk out the door. A little breeze? Yeah, that feels like they turned on the blow dryer. We acclimate, but often you just need something refreshing. So you sit in the air conditioning pour a glass of Vinho Verde and ask Alexa to play ocean waves. If the fan is on in the living room you can pretend it’s an ocean breeze.  Here, I pulled up a bit of sunset from off the Pacific Coast highway to put you in the mood.

Well tonight is the night for that getaway. The Vinho Verde is chilling in the fridge and I have put together a menu to compliment it.

Vinho Verde. It means “green wine” or rather “young wine” by intent. This wine is meant to drink in the first year. And while the name indicates that it is a young wine, the name actually stands for a region in Northern Portugal, where these wines are made.

Espiral Vinho Verde

Vinho What?

Vinho Verde. It means “green wine” or rather “young wine” by intent. This wine is meant to drink in the first year. And while the name indicates that it is a young wine, the name actually stands for a region in Northern Portugal, where these wines are made.  You can learn more about this region on the Wines of Portugal site.

What grape do they use?

Most often Alvarinho and Loureiro, but also Arinto, Trajadura, Avesso, and Azal, among others. So, as you see, the variety and range can be wide.  Still these wines are typically made in a similar style.

What’s that fizziness?

Yeah, it’s kinda effervescent. At least sometimes. Originally this was because the bottles would still be fermenting a little after they were capped and that locked in some of the CO2. Now…well honestly, it’s often added. But regardless, it does make it refreshing.

So what are you eating it with?

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Seafood is always a good bet. A meatier white fish or something fried. We are having fried Calamari and Mahi Mahi burgers. It goes well with green vegetables, so I’m going to have a salad with some avocado (a little fat that the acid in the wine will cut through). Creamy rice dishes and potato dishes also pair well, so we will be doing a brown rice and quinoa blend with onions, butter, lemon juice and zest and some parmesan cheese, and latkes. I think arancini balls would be great with this too. We will taste it with Salmon, smoked trout, goat cheese and a parm/gouda blend also.

Now…about the wine.

This Vinho Verde is from  Espiral.  The wine is bright and when I close my eyes I can feel sea spray flying up from where it is crashing on the wet rocks (there’s my mini vacation). In my mouth it fizzes and opens with a bright tangy citrus. It’s lemon pop without the sweetness or the tartness of “Fresca” (who remembers Fresca?) without the bitterness. It’s joyful as well as thoughtful. The initial sip brings a smile that almost erupts to a giggle and then melts into a quiet moment of savoring, like closing your eyes to capture a moment at sunset on the beach. That…that is what is here in this glass, that balance of euphoric joy and a content sense of peace.

What did it bring to the food?

The calamari was fine. This is such a typically pairing that it was good without sending off any bells and whistles. The Latkes, now that was another story. The potato and onion had such richness and the lemon and acid in the wine cleaned your palate for the next bite. I could have continued eating this combination all night. Our salad of greens would have been fine alone with the wine, but add the avocado to give it some creaminess and fat to cut through, a little goat cheese for some tang and a vinaigrette of lemon juice, olive oil and thyme and the pairing had real depth in each bite. The Mahi Mahi had a lemon butter sauce  of lemon juice, melted butter salt, a dash of Worcestershire sauce and fresh thyme.   The weight of the fish and the lemon butter were perfect and the fresh thyme added this bit of unexpected depth that all played very nicely with the wine. Our grain was brown rice with quinoa to which I added butter, lemon juice, lemon zest and grated Parmesan cheese. Again, the creaminess and the lemon were perfect with the wine, the creaminess balanced the acid and the lemon popped back in to match. So like contrasting and complementary colors, these flavors pulled from different sides of the flavor wheel to make for a happy mouth.

Vinho Verde with Mahi Mahi, brown rice, avocado salad, calamari and latkes

We also tried it with a smoke salmon and a smoked trout.  The salmon was fine (kinda like the calamari).  I did notice that the flavor disappeared at first and then slowly returned to fill my mouth.  The trout on the other hand was really wonderful with the wine.  Being smokier it felt richer than the salmon and complimented the lemon and mineral nature of the wine.  This was an unexpected happy mix, inland creeks longing to return to the sea.

What I learned about pairing with Vinho Verde

Lemon, lemon, lemon

….that punch of lemon in your dish will reach out for the wine and want to dance.

Something richer and creamy

Then add a little creaminess, some fat to cut through, like the butter and cheese in the rice or the goat cheese and avocado in the salad. Or the richness of the potato and onion in the Latkes.

Fried is good

This wine is great with things that are fried, the salt and fat coat your palate and the acid and fizziness of the wine leave you with a clean slate for the next bite.  (like the calamari and most definitely the Latkes)

Seafood is a really good bet

The Mahi Mahi paired nicely because of the weight and the sauce.  A lighter fish I think would have disappeared.  Any fish that is not too delicate should go nicely.  I would like to try it with Swordfish or monkfish. Shrimp is also supposed to be a good bet.  With the minerality…I am also wondering about shell-fish, clams or fresh oysters.  Maybe I’ll try that next time.

Thyme, the unexpected harmony

Most recipes called for basil or parsley and while I can see that, I didn’t have any in the fridge.  I was left with Rosemary and Thyme as my options.  I went with Thyme.  As I added it I was wishing it was a lemon thyme to accent those fragrances, but in the end, I think it was better as it was.  The depth of fragrance really was an unexpected harmony to the meal.  This earthiness, a bit of forest, maybe again it’s that “land meets the sea” creating a balance.

I wrote about Vinho Verde once before and had a different pairing then.  You can check it out here:  Pairings at the Keyboard! Vinho Verde

Stop back here at Crushed Grape Chronicles  for more on wines and pairings and for stories of winemakers in winecountry.  You can also find us on Facebook, Twitter and Instagram

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Sta. Rita Hills AVA Wine Dinner

Industrial Eats


http://youtu.be/imy0wafJKY8

On industrial way in Buellton CA, you might not expect to find a dinner of fine wines and food pairings, but you are in Santa Barbara County and you should expect the unexpected.

Industrial eats was the location for this years Sta. Rita Hills AVA dinner at the SB Vintners Spring Weekend.

The evening started with a Clos Pepe Pinot Sparkling Wine, and Appetizer of Sea Urchin with avocado and just got better from there.  On Hand to discuss the wines were, Wes Hagen from Clos Pepe and Ken Brown, from Ken Brown Wines, along with Laura Roach, Enologist for Sanford wines and Jeff Connick, assistant wine maker from Dierberg &  Star Lane wines

This is just a preview of all of the wonderful food and wine, Watch for a more detailed blog post on the evening, with a full length video.