April’s installment of “The Art of Wine & Food” at the Museum of Art Fort Lauderdale featured a very special guest who joined us for “An Evening of Breaking All the Rules!” The fabulous Kat McDonald is the Owner and Winemaker of Napa’s Art + Farm Winery whose goal is to exalt the art of farming through their wines. The result of Kat and her husband Rob’s efforts is a selection of wines which highlight a unique approach to winemaking and the special land they come from.
We were also fortunate to have Chef Remy Gautier of Argentelle Catering with us for the evening who created dishes specifically to pair with each of our wines. Chef Remy is a master at adapting his delightful French-inspired cuisine to accommodate wines from all over the world!
The first wine of the evening was the girls in the vineyard Sauvignon Blanc, 2011. Kat explained that “the girls” is her term of endearment for the vines and “the girls in the vineyard” are all single vineyard wines meant to be enjoyed with food and preferably in the company of friends and family. The vines for this particular wine hail from Lake county, located an hour north of Napa proper. The soil here is comprised of the remains of an ancient riverbed with gravelly soils which is perfect for growing Sauvignon Blanc. This wine was crisp, fresh and lovely with delightful notes of citrus, white peach and guava that elicited “oohs” and “aahs” from the group. Fermenting it entirely in stainless steel preserved its lovely minerality and juicy acidity that cut through the richness of Chef Remy’s Tulipe de Smoked Salmon Fume with Light Cream Cheese. This wine is also perfect for sipping by the pool, enjoying at sunset or on any given Tuesday night and is a natural match for anything you would squeeze a lemon on! Price: $15
Our second wine was the Circadia California Chardonnay, 2010 which is part of a family of wines crafted to celebrate the journey of life. Kat explained that the term “Circadia” refers to the circadian rhythms of daily life. The label also has special significance in that each golden dot featured on it represents a special geographic point on a map significant to the making of this wine. Kat also revealed something quite shocking to the group: she is not a fan of Chardonnay! However, upon experimenting with the fruit and combining Chardonnay fermented in stainless steel with Chardonnay that has spent time in French oak the result something quite special and our group definitely agreed! This wine had crisp, fresh notes of citrus and apple along with richer tropical fruit flavors and a delightful flourish of vanilla and toast from the oak influence. The creamy texture of the wine echoed the creaminess of Chef Remy’s Chicken Veronique, which featured a delicious tarragon cream sauce and sliced green grapes, beautifully! Price: $20
As we moved into red wine territory, we started with The Messenger Red Wine Number One, a non-vintage offering that nicely represented the credo of the Art + Farm “Messenger” series which, unlike the single vineyard focused the girls in the vineyard wines, aims to layer vintages, vineyards and varietals in order to obtain luscious flavor. The Messenger wines serve as an expression of the land that grew them and the hands they encountered along the way. This particular wine (lot #612) is a blend of Cabernet Sauvignon (58%), Merlot (19%), Montepulciano (12%), Malbec (8%) and Cabernet Franc (3%) hailing from a variety of regions and counties including Lake County, Napa, Sonoma, Dry Creek and Amador’s Shenandoah Valley. The result is a luscious, juicy red that is imminently enjoyable with notes of ripe raspberry, blackberry and plum accompanied by supple tannins and a lengthy finish. While this wine paired deliciously well with Chef Remy’s Puff Pastry with Strawberry Compote and Magret of Duck it is also a great pairing for casual fare such as pizza, burgers and BBQ. It’s lively flavors just keep you coming back for more! Price: $16
Our fourth and final wine of the evening was the girls in the vineyard Cabernet Sauvignon, 2011. The sustainably farmed Beckstoffer Family Amber Knolls Vineyard is where these girls call home. They enjoy bright intense sunlight moderated by cooling sea breezes and as they look up from their 2,000-2,400 ft. elevation, they enjoy a stunning panorama of Clear Lake and Mt. Konocti, gazing on the morning fog below. Looking down, they can usually see themselves reflected in the obsidian rocks mixed throughout the bright red, volcanic soil. On the nose, this Cabernet Sauvignon exhibits notes of blackberry, plum and red currant accompanied by flavors of cassis and bramble fruit with a hint of earth and cocoa. The mouthfeel is silky and rich with a lingering finish. This wine’s appreciable tannins and acidity indicate it will also improve with additional bottle age. This wine is a natural match for flavorful cuisine such as burgers or steak and paired deliciously well with Filet of Beef on Garlic Roasted Potato! Price: $18
The Art + Farm wines represent a unique approach to crafting wine and I applaud Kat and Rob McDonald’s commitment to diversity, producing wines with both a single vineyard focus as well as multi vintage offerings all in the name of producing great wines that celebrate the art of farming. Their collection of wines represents a tremendous value for the quality and make them a wonderful choice for your “house wine” to sip and savor with friends and family – they will thank you for it! In addition to discussing her wines, Kat also regaled us with stories about life on the farm and the antics of the chickens and bees and extolled the benefits of having fresh eggs and honey on hand – who can argue with that?!
Big thanks to Howard Freedland of Bulletproof Wine & Spirits and Kat McDonald of Art + Farm Winery for sponsoring our event! Guests thoroughly enjoyed an evening of breaking all the rules and learning about these very special wines. To purchase these wines from The Wine Atelier, please click here. Please join us on Thursday, May 23rd for an “Homage to Fromage” where we will explore winning wine and cheese pairings perfect for entertaining! For more details or to purchase tickets, please click here.
Cheers,
Last month's installment of "The Art of Wine & Food" featured the wines of Tuscany, one of Italy's, and apparently South Florida's, most beloved wine regions. To showcase this region we were fortunate to be able to feature the wines of one of my favorite producers, Fattoria di Fèlsina.My husband and I had the pleasure of visiting Fèlsina years ago, located in Castelnuovo Berardegna in the southeastern part of the Chianti Classico appellation northeast of Siena. We had a wonderful experience and have been big fans and collectors of their age-worthy wines ever since.For our event at the Museum, we were able to feature three of Fèlsina's wines and each wine was paired with a delicious dish created by Chef Lenore Nolan-Ryan, a true Mistress of Flavors, who also happens to be a true pleasure to work with! Lenore also has a wonderful cooking school and catering company in Ft. Lauderdale, to check it out, please click here.
Each of our featured wines for the evening was made from 100% Sangiovese, the signature grape of Tuscany, whose name is derived from the Latin sanguis Jovis, or "the blood of Jove," the Roman king of the gods. Sangiovese and its many clones are the primary ingredient in many of the red wines of Tuscany including Brunello di Montalcino, Morellino di Scansano and many of the Super Tuscans. All of the wines were also from the 2008 vintage, an inconsistent vintage in Tuscany that favored specific producers who were able to adapt to the changing weather conditions. Fèlsina's wines definitely shine and while very approachable now will benefit from additional bottle aging.Each of these wines also clearly represented a different incarnation of the Sangiovese grape and reflected it's own unique terroir. The first two wines of the night were from the Chianto Classico DOCG (Denominazione di Origine Controllata e Garantita). DOCG is Italy's most prestigious and stringent classification, indicating the wine's producer followed the strictest regulations defined by the classification system. Our third wine, the Fontalloro, is a "Super Tuscan" classified as IGT (Indicazione Geografica Tipica) an appellation created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws of the region's DOC or DOCG classifications. Before the IGT classification was created, "Super Tuscan" wines such as Fontalloro and Tignanello were labeled Vino da Tavola (VDT), the lowest of the Italian classifications.
The evening began with the 2008 Fèlsina Chianti Classico Riserva DOCG featuring grapes grown on a variety of soil types at altitudes ranging from 960 to 1,260 feet above sea level. In the glass this wine is a brilliant ruby red with fragrant aromatics of ripe red fruit with a hint of spice. On the palate, juicy notes of Morello cherry, pomegranate and licorice were accompanied by a lovely minerality, acidity and well integrated tannins. Chef Lenore prepared a lovely platter of Italian delicacies to pair with this wine including chunks of Parmigiano-Reggiano cheese, mozzarella wrapped in Prosciutto di Parma and dried figs. The tannins of the wine interacted deliciously with the flavors and textures of the food. Wine Advocate: 91+ points. Wine Atelier price: $27
Our second wine of the evening was the 2008 Fèlsina "Rancia" Chianti Classico Riserva DOCG, which takes its name from the historic Rancia estate that was once a Benedictine monastery. This vineyard consists of 15 acres with limestone and marl soils and elevations ranging between 1,200 and 1,260 feet with a southwest exposure. The first vintage of the “Rancia” single vineyard Chianti Classico Riserva was produced in 1983. This wine is deep ruby red in color with aromas of red and black fruit and spice. On the palate, classic notes of the characteristic Morello cherry, blackberry, black tea and earth are accompanied by firm yet supple tannins and a delightfully long, lingering finish. This Tuscan beauty paired very well with Chef Lenore's riff on Pasta Bolognese featuring the addition of red currants which really highlighted these nuances in the wine. Wine Advocate: 93+ points. Wine Atelier price: $44
Our third wine of the evening was the 2008 Fèlsina Fontalloro, our Super Tuscan of the evening. This special wine is considered the most representative expression of Fèlsina’s Sangiovese since the grapes are grown in vineyards straddling the borders between the Chianti Classico and Chianti Colli Senesi appellations. The vineyards found within the Chianti Classico appellation are in the elevated area of Fèlsina and those of the Chianti Colli Senesi in the lowlands. Like the Rancia, the first vintage of this wine was also 1983. This 100% Sangiovese is aged in first or second use, 225-liter oak barrels for 18-22 months, blended in steel tanks, then bottle-aged for an additional 8-12 months. It also has a deep ruby red color with complex aromas of violet, black currant, earth and licorice. The palate shows good consistency with firm yet approachable tannins, great structure and complexity and a memorable finish. The Fontalloro paired divinely with Chef Lenore's Classic Italian Meatball with Ricotta Cheese. Wine Advocate: 94 points. Wine Atelier price: $54Big thanks to Chiara Leonini from Fattoria di Fèlsina and Stacole Fine Wines for sponsoring our event - everyone truly enjoyed their evening "Under the Tuscan Sun"! To purchase these wines from The Wine Atelier, please click here. Please join us on Thursday, April 25th for "An Evening of Breaking All the Rules with Napa Valley's Art + Farm!". We are fortunate to have Owner/Winemaker Kat McDonald joining us to share her story and her unique approach to winemaking. We are thrilled to welcome her to South Florida! For more details please click here.Cheers,
Last month’s installment of “The Art of Wine & Food” featured the wines of Tuscany, one of Italy’s, and apparently South Florida’s, most beloved wine regions. To showcase this region we were fortunate to be able to feature the wines of one of my favorite producers, Fattoria di Fèlsina.
My husband and I had the pleasure of visiting Fèlsina years ago, located in Castelnuovo Berardegna in the southeastern part of the Chianti Classico appellation northeast of Siena. We had a wonderful experience and have been big fans and collectors of their age-worthy wines ever since.
For our event at the Museum, we were able to feature three of Fèlsina’s wines and each wine was paired with a delicious dish created by Chef Lenore Nolan-Ryan, a true Mistress of Flavors, who also happens to be a true pleasure to work with! Lenore also has a wonderful cooking school and catering company in Ft. Lauderdale, to check it out, please click here.
Each of our featured wines for the evening was made from 100% Sangiovese, the signature grape of Tuscany, whose name is derived from the Latin sanguis Jovis, or “the blood of Jove,” the Roman king of the gods. Sangiovese and its many clones are the primary ingredient in many of the red wines of Tuscany including Brunello di Montalcino, Morellino di Scansano and many of the Super Tuscans. All of the wines were also from the 2008 vintage, an inconsistent vintage in Tuscany that favored specific producers who were able to adapt to the changing weather conditions. Fèlsina’s wines definitely shine and while very approachable now will benefit from additional bottle aging.
Each of these wines also clearly represented a different incarnation of the Sangiovese grape and reflected it’s own unique terroir. The first two wines of the night were from the Chianto Classico DOCG (Denominazione di Origine Controllata e Garantita). DOCG is Italy’s most prestigious and stringent classification, indicating the wine’s producer followed the strictest regulations defined by the classification system. Our third wine, the Fontalloro, is a “Super Tuscan” classified as IGT (Indicazione Geografica Tipica) an appellation created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws of the region’s DOC or DOCG classifications. Before the IGT classification was created, “Super Tuscan” wines such as Fontalloro and Tignanello were labeled Vino da Tavola (VDT), the lowest of the Italian classifications.
The evening began with the 2008 Fèlsina Chianti Classico Riserva DOCG featuring grapes grown on a variety of soil types at altitudes ranging from 960 to 1,260 feet above sea level. In the glass this wine is a brilliant ruby red with fragrant aromatics of ripe red fruit with a hint of spice. On the palate, juicy notes of Morello cherry, pomegranate and licorice were accompanied by a lovely minerality, acidity and well integrated tannins. Chef Lenore prepared a lovely platter of Italian delicacies to pair with this wine including chunks of Parmigiano-Reggiano cheese, mozzarella wrapped in Prosciutto di Parma and dried figs. The tannins of the wine interacted deliciously with the flavors and textures of the food. Wine Advocate: 91+ points. Wine Atelier price: $27
Our second wine of the evening was the 2008 Fèlsina “Rancia” Chianti Classico Riserva DOCG, which takes its name from the historic Rancia estate that was once a Benedictine monastery. This vineyard consists of 15 acres with limestone and marl soils and elevations ranging between 1,200 and 1,260 feet with a southwest exposure. The first vintage of the “Rancia” single vineyard Chianti Classico Riserva was produced in 1983. This wine is deep ruby red in color with aromas of red and black fruit and spice. On the palate, classic notes of the characteristic Morello cherry, blackberry, black tea and earth are accompanied by firm yet supple tannins and a delightfully long, lingering finish. This Tuscan beauty paired very well with Chef Lenore’s riff on Pasta Bolognese featuring the addition of red currants which really highlighted these nuances in the wine. Wine Advocate: 93+ points. Wine Atelier price: $44
Our third wine of the evening was the 2008 Fèlsina Fontalloro, our Super Tuscan of the evening. This special wine is considered the most representative expression of Fèlsina’s Sangiovese since the grapes are grown in vineyards straddling the borders between the Chianti Classico and Chianti Colli Senesi appellations. The vineyards found within the Chianti Classico appellation are in the elevated area of Fèlsina and those of the Chianti Colli Senesi in the lowlands. Like the Rancia, the first vintage of this wine was also 1983. This 100% Sangiovese is aged in first or second use, 225-liter oak barrels for 18-22 months, blended in steel tanks, then bottle-aged for an additional 8-12 months. It also has a deep ruby red color with complex aromas of violet, black currant, earth and licorice. The palate shows good consistency with firm yet approachable tannins, great structure and complexity and a memorable finish. The Fontalloro paired divinely with Chef Lenore’s Classic Italian Meatball with Ricotta Cheese. Wine Advocate: 94 points. Wine Atelier price: $54
Big thanks to Chiara Leonini from Fattoria di Fèlsina and Stacole Fine Wines for sponsoring our event – everyone truly enjoyed their evening “Under the Tuscan Sun”! To purchase these wines from The Wine Atelier, please click here. Please join us on Thursday, April 25th for “An Evening of Breaking All the Rules with Napa Valley’s Art + Farm!”. We are fortunate to have Owner/Winemaker Kat McDonald joining us to share her story and her unique approach to winemaking. We are thrilled to welcome her to South Florida! For more details please click here.
Cheers,
What better way to celebrate St. Patrick's Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for "Wearin' O' the Green Salad," a St. Patty's themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida. This unique event was part of their Swank Table series which debuted in January and has featured prominent Chefs and Sommeliers from Palm Beach to Miami who create a delightful day of food and wine highlighting the bounty of the farm and benefiting an array of very worthy causes. Proceeds of "Wearin' O' the Green Salad" benefited The Red Cross and the event was sponsored by Whole Foods.
The fabulous lineup of Chefs at Sunday's event included Resident Chef for Swank Table, the fabulous Lindsay Autry, who is also of the Executive Chef at the Sundy House in Delray Beach, along with Jim Leiken, Chef de Cuisine of Café Boulud Palm Beach and his Executive Pastry Chef Arnaud Chavigny; Clay Conley Chef/Owner of Buccan and Imoto in Palm Beach; and Michael Wurster, Executive Chef of Malcolm's at The Omphoy Resort and Spa in Palm Beach.As guests arrived bedecked in festive shades of St. Patty's Day green, they were greeted with our signature cocktail, a Sparkling Green Apple & Pear Cider with Swank Farms Micro Mint. This drink was so light and refreshing I thought it was perfect for the occasion and it also featured lovely shades of green from the sliced limes, pears, apples and mint. As promised, I have included the recipe below! During the reception, guests leisurely strolled the gardens and shade house while Jodi and Darrin gave tours recounting their history in this very special part of Florida and their unique approach to farming.
The next culinary station involved a selection of mouth watering hors d'oeurves and to pair with them I selected a 2011 Domaine Laroche Petit Chablis from France's Burgundy wine region.The Laroche family has been dedicated to producing top quality wines from the Chablis region for more than 160 years. It is interesting to note that in 2001, as part of Michel Laroche’s goal to retain purity and minerality in his finished wines, he was the first Burgundian producer to switch entirely to screwcap closures, even for his Grand Cru wines. Petit Chablis is a small appellation comprised of about 650 planted hectares (1,606 acres) in the Chablis region. It is situated on Portlandian soil which is limestone-based and similar in structure to the Grand Cru and Premier Cru Kimmeridgean layers, although younger geologically. This wine is made from 100% Chardonnay grapes from 25 year old wines and was fermented entirely in stainless steel resulting in a crisp, refreshing wine whose acidity was perfect for priming everyone's palate for the meal ahead.
The next stop was the five course Irish-inspired lunch served al fresco under a white billowing tent. Guests were seated at long tables and were able to observe the Chefs in action as they prepared their dishes. The musical stylings of the delightful Hilary O'Leary were the perfect accompaniment to the menu, especially as she led us in The Colcannon Song written about the traditional Irish dish made of mashed potatoes with kale or cabbage.The first course was prepared by Swank Table Resident Chef Lindsay Autry and was a "Platin' O' the Green Salad" featuring cauliflower, lardoons and devilish eggs atop a mound of beautifully brilliant greens. At this point I introduced our first wine of the lunch, a 2011 Ponzi Pinot Gris from Oregon's Willamette Valley. The Ponzi family has been making wine in the Willamette Valley for 40 years, beginning their journey with a handful of vintners forging a new start in Oregon’s fledgling wine country. They've done much in that time to foster the region and further its development including establishing some of the strictest labeling requirements in the country and creating organizations in the region that provide valuable research and promotion. The 100% Pinot Gris was crisp and fresh with a lovely food friendly acidity and viscosity making it an ideal choice that "played nicely" with the wide variety of flavors and textures of the meal.
Chef Michael Wurster was up next with his interpretation of "Fish & Chips" featuring a 104 degree wild salmon boxty, watercress fluid gel and 48-hour corned beef cheeks and cabbage. Each dish was more beautiful than the next! Chef Wurster's was followed by Chef Clay Conley's "Palmetto Creek Pork Head to Tail" with turnips and whole mustard glaze. This dish was the perfect opportunity to introduce the red wine for the lunch, the 2010 RouteStock Cellars Pinot Noir also from Oregon's Willamette Valley. RouteStock Cellars has a unique approach to winemaking, crafting wines from the classic grape varieties grown along the renowned routes traveled in the world’s most celebrated wine regions. These varieties are best suited to their respective wine-growing regions and sourced from family-owned vineyards. This particular wine, made from 95% Pinot Noir grapes, was made for RouteStock by Ponzi Vineyards. It was fruity and fresh with a hint of earth that echoed similar elements in the next two dishes. It's acidity also cut through the richness of the food, offsetting the inevitable palate fatigue commonly found when consuming large quantities of Irish cuisine.
Chef Jim Leiken provided the last savory dish of the day, a mouth wateringly delicious Saddle of Lamb 'Farcie' stuffed with chard, roasted pine nut puree and Swank Farms eggplant. The succulent lamb was cooked to perfection and was the perfect ending to the best St. Patrick's day fare I've ever had!And what meal would be complete without something sweet? Chef Arnaud Chavigny served up a deliciously sinful dessert consisting of Strawberry Consomme with Donegal Oatmeal Cream and Baileys Ice Cream - yes, you heard me, Baileys Ice Cream! The flavors and textures were simply divine and it really was the perfect ending to a perfect day.Big thanks to the Swanks for inviting me to participate in such a special event. The next installment of Swank Table will take place Sunday, April 7th and the theme is "Genuinely Swank" featuring Chef Michael Schwartz and the incredible team from Michael's Genuine in Miami, FL. This event will benefit the James Beard Scholarship Foundation and will also be the last installment of the season. For more information, please click here - hope to see you there!Cheers,
Sparkling Green Apple & Pear Cider with Swank Farms Micro MintServes 8-101 750 ml bottle of Prosecco or other sparkling white wine12 ounce can pear nectar1/2 cup green apple vodka1/3 cup fresh lime juice1/3 cup simple syrup*1-2 Bartlett pears, sliced2 limes, sliced1-2 green apples, slicedMint sprigs for garnishCombine all of the ingredients except the mint in a large pitcher and stir well. Refrigerate for a few hours to allow the flavors to meld and to chill the cider. When ready to drink, pour over ice into individual glasses and garnish each with a sprig of mint.*To make the simple syrup: in a saucepan combine equal parts water and sugar, bring to a simmer and stir until the sugar is completely dissolved and the mixture is no longer cloudy. Allow to cool and store in the refrigerator for up to 2 weeks.
What better way to celebrate St. Patrick’s Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for “Wearin’ O’ the Green Salad,” a St. Patty’s themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida.
Picture this: it's a sunny, South Florida, Spring day and you and a friend are strolling the emerald green lawn at Mizner Park Amphitheatre sampling the cuisine of over 30 local restaurants, a selection of over 140 wines as well as a comprehensive offering of beers at this year's new Beer Garden...and it didn't cost you a thing! This scenario can indeed become a reality if you're the winner of The Glamorous Gourmet's Grand Tasting Giveaway.The 11th Annual Boca Bacchanal's Grand Tasting will take place next Sunday, March 24th from 12 noon - 3pm and the committee, chaired by the fabulous Katherine Regna, Brandon and Kelli McLeod together with Roxana Garciga of Republic National Distributing Company, has been working hard to make it our best Grand Tasting yet! Tickets are selling for $75 ($90 at the gate) and for a comprehensive list of all the restaurants, presenting wineries and other fun details, please click here.Entering the giveaway, which includes two tickets to the event, requires two easy steps: 1) Comment on this post below and share your favorite wine to drink during the Spring and 2) subscribe to receive The Glamorous Gourmet's newsletter by going to the Homepage and, in the lower left hand corner, entering your e-mail address in the "Subscribe" section (to go immediately, please click here). The winner for the giveaway will be drawn at random and announced on Thursday, March 21th - tickets will be left at will call for the lucky winner. I appreciate your participation and best of luck!I hope to see you at some of our other amazing events at The Boca Bacchanal this year where you can sip, savor and bid for a very good cause. Proceeds from the weekend benefit the Heritage Education and Historic Preservation Programs of the Boca Raton Historical Society. These programs provide innovative, diverse and rapidly growing programs for Boca Raton area residents and visitors. For more information on the Boca Bacchanal please visit www.bocabacchanal.com and thank you in advance for your support!Cheers,
Picture this: it’s a sunny, South Florida, Spring day and you and a friend are strolling the emerald green lawn at Mizner Park Amphitheatre sampling the cuisine of over 30 local restaurants, a selection of over 140 wines as well as a comprehensive offering of beers at this year’s new Beer Garden…and it didn’t cost you a thing! This scenario can indeed become a reality if you’re the winner of The Glamorous Gourmet’s Grand Tasting Giveaway.
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