Part of the reason for starting The Wine Atelier podcast was to feature insider interviews with some of my favorite people in the wine industry. And I can’t think of a better way to start than with Laurent Drouhin, Director of the United States Market for Burgundy’s Maison Joseph Drouhin and its American counterpart, Domaine Drouhin in Oregon.
I had the pleasure of meeting Laurent at a Burgundy tasting he hosted here in South Florida almost 10 years ago. His passion and enthusiasm for his family’s wines was inspiring not to mention his extensive knowledge of this legendary wine region. Since then, Steve and I have had the pleasure of visiting Maison Joseph Drouhin in Burgundy (NOT to be missed!) as well as collaborating with Laurent on some wonderful wine dinners and events and I’m very excited to introduce you to him today.
In today’s episode Laurent shares the secrets behind the legendary winemaking Drouhin family, what it was like growing up in such a rich and beautiful wine region, and how he and his three siblings, Véronique, Philippe and Frédéric, work together today to run the family business. He also provides insight into how his family decided to expand into Oregon over THIRTY years ago and, for those who might be a little intimidated by this complicated wine region, Laurent offers helpful suggestions and resources for learning about and experiencing these wonderful wines.
RESOURCES MENTIONED IN TODAY’S EPISODE:
– “The Wines of Burgundy” by Sylvain Pitiot & Jean-Charles Servant ($26)
– Please e-mail me your wine-related questions to: stephanie [at] theglamorousgourmet [dot] com
– To sign up for my WINE-DERFUL Weekly Newsletter, please click here and follow the prompts.
The post The Wine Atelier Podcast #7: An Insider’s Burgundy with Laurent Drouhin appeared first on The Glamorous Gourmet.
With your New Year’s Eve hangover in the rear view mirror, here are 5 Fabulous Wine Resolutions to guide your vinous exploration in the New Year. From becoming a better taster to planning a trip to your favorite wine region, I’ve got ya covered:
1.) Mix It Up: Because the world of wine can be confusing it’s often easier to just stick with the same wine day in and day out – but how boring is that?!? To break out of your vinous rut, why not vow here and now to sample a different wine every week or at least every month. I’ll have plenty of great recommendations here on The Glamorous Gourmet as well as my weekly Facebook LIVE Show “Wines of the Week.” I also recommend finding a local retailer who can guide you towards selections based on your preferences. To sign up for my weekly newsletter with ALL the latest wine dish, please click here.
2.) Start a Wine Collection: If you’ve been drinking wine long enough to have a favorite wine region and/or producer why not sock a few bottles away for a later date? Aged wine can be a truly enjoyable revelation but collecting wine does NOT mean you have to commission a custom built, 15,000 bottle capacity cellar, in fact, far from it! All you’ll need is a small wine fridge and a few age-worthy bottles to put in it. This piece of equipment is VERY important since varying temperatures and humidity levels as well as any mechanical vibration (i.e. refrigerator, A/C unit) are the arch-enemies of wine. Also, if your budget allows, purchase a fridge with a little room to grow, wine lovers have a habit of outgrowing them faster then they think.
3.) Learn to Taste Wine: I know we all know how to physically “taste” wines, just take a sip, right? But to really learn about wine you need to taste it in a particular way, utilizing ALL of your senses including sight, smell AND taste. This sensory information provides valuable insight into a wine’s place of origin, grape variety and “terroir” which are all critical factors to learning about and understanding wine. So if becoming a better wine taster is on your list of New Year’s Resolutions, please join me every Friday at 5pm EST for my brand new Facebook LIVE show “Wines of the Week” where you can taste four wines along with me EVERY week (click here to be taken there).
4.) Drink more sparkling wines: The focus on sparkling wine/Champagne consumption around special occasions like New Year’s Eve leaves the majority of the year unbearably bubbly-free. While Champagne’s price tag may limit it to more of a special occasion wine, there are many sparklers from around the globe that are priced for everyday consumption. Wines like Prosecco, Cava and Crémant (for some examples, please and here) are perfect for enjoying on a Tuesday night after work or when a friend stops by to visit. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Pinot Noir – affordable, delicious AND figure-friendly – what’s not to love about that?
5.) Wine-related Travel: Next time you’re booking a getaway why not head to your favorite wine region? Whether you’ve collected wine for years or are new to it, nothing will give you a greater appreciation for what’s in your glass than standing in the vineyard where the grapes are grown and talking to the people who make the wine. Most wineries offer tours and tastings which you can sign up for via their website and they’re usually very happy to hear from you! Here’s a link to some of my travel-related articles.
I hope these suggestions inspire you to further embrace the world of wine in the New Year! If you have any other wine-related resolutions I’d love to hear about them, please let me know in the Comment section below.
Winter is prime time for red wine and one wine I get oodles of questions about is Beaujolais. With the release of Beaujolais Nouveau on the third Thursday in November, like clockwork, it’s easy for consumers to be seduced by all the advertising fanfare. Especially for a wine that’s under $10 a bottle! But, you know what they say, if something seems too good to be true…it usually is.
Unfortunately, Beaujolais Nouveau is essentially mass produced, poorly made wine that has marred the reputation of the region over the years. The upside to this situation however is, despite the jammy, insipid Nouveau wines, there are actually MANY fabulous Beaujolais wines worth exploring!
Located in the southernmost part of Burgundy, Beaujolais also produces charming, easy-drinking red wines from the Gamay grape. This thin-skinned grape variety produces wines with minimal tannins capable of displaying a variety of aromas and flavors including cherry, raspberry, blackberry, violet and peony, which are usually accentuated by black pepper, herbs or spice. So how can you find these special wines and avoid the plonk? Please scroll down, my wine loving friends, for all the deets!
The key to exploring and ultimately enjoying Beaujolais is actually quite simple: look for the name of one of the region’s 10 crus on a wine label. A “cru” is a specific vineyard site within the Beaujolais appellation known for producing wines which express characteristics unique to their region, a quality known as terroir. In Beaujolais, the crus include Morgon, Moulin-a-Vent, Fleurie, Regnie, Brouilly, Cote de Brouilly, Chiroubles, Juliénas, Chénas and Saint-Amour. Seeing one of these names on a label usually ensures you’re getting a quality wine.
Which leads me to this week’s featured wine, the 2011 Louis Jadot Château des Jacques Moulin-à-Vent ($20). This wonderful wine demonstrates much of what’s to love about Beaujolais. After opening it the other night, almost five years after bottling, we were pleased to find an utterly delicious, casually elegant and enjoyable wine. A true gem at the price point to be sure and I hope you take the time during red wine season to enjoy all Beaujolais has to offer as well!
Who it’s from: Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot whose family settled in Beaune near the turn of the century. Maison Louis Jadot focuses on the purest expression of terroir through the medium of the vine. The historic Château des Jacques estate, located in the Moulin-à-Vent appellation, was widely considered one of the most prestigious estates in Beaujolais and was purchased by Louis Jadot in 1996. As a result, Jadot became the first Burgundy house to own a major Beaujolais vineyard. In 2001, Louis Jadot bought another vineyard in Morgon. In 2008, both vineyards were regrouped as the Château des Jacques Estates.
Where it’s From: This wine hails from the the village of Moulin-à-Vent (which translates as ‘windmill’ in English), between Fleurie and Chenas. The Moulin-à-Vent wines are referred to as the “King of Beaujolais,” and widely considered to be the most Burgundian “Cru” of Beaujolais. Unlike other crus, Moulin-à-Vent wines are often fuller-bodied and more complex with ample tannin and structure which allows them to age longer. The pink granite and manganese-rich soils of Moulin-à-Vent also promote the growth of concentrated grapes on the region’s Gamay vines, which produce more intensely flavored wines.
This Wine by the (Geeky) Numbers:
Grape Variety: 100% Gamay
Ageing: 10 months in French oak (30% new), 6 months in bottle.
The Glamorous Gourmet’s Tasting Note: This wine beckons from the glass with its beautiful bright ruby red color and enticing aromas of dark fruit, spice cake and lavender. On the palate, fleshy dark fruit predominates with flavors of ripe black cherry, blackberry and cassis balanced by supple tannins and a bright acidity. Even after five years in the bottle this dynamic wine could have definitely lasted another five!
Pair it with: This versatile wine would make a perfect match with a variety of dishes ranging from our recently posted Lamb, Harissa and White Bean Soup with Turmeric Yogurt as well as our super popular Quick Coq au Vin and Rosemary Roasted Chicken with Mushrooms and Caramelized Onion!
Suggested Retail Price: $20 – and while this vintage is no longer on the market, find the most recent year you can and enjoy either now…or in a few years!
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“Some wines are like mystery books that you read fast, enjoy and forget. Burgundy is like a classic that you take in slowly, assimilate and always remember.” – Jacques Lardière Since Burgundy-based négociant Maison Louis Jadot’s 2013 purchase of the 32-acre Resonance vineyard in the Yamhill-Carlton District of Oregon’s Willamette Valley, Pinot Noir fans have been in a state of... Read More
The post Producer Profile: Burgundy’s Maison Louis Jadot Debuts Oregon Résonance Pinot Noirs appeared first on The Glamorous Gourmet.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it’s the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia. I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the... Read More
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it’s the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia.
I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the years I’ve tried a variety of incarnations and while it’s always fun to try new things, the best versions of this dish are often the most simple: succulent chicken with crispy skin seasoned generously with salt, pepper, butter, and a selection of seasonal herbs…it just doesn’t get much better!
One of my most memorable poultry experiences was during a trip to France’s Burgundy wine region at Bistro de l’Hotel in L’Hotel de Beaune. It was a roasted Bresse chicken, a breed prized for its tender flesh and sublime depth of flavor named for its area of origin, near France’s Rhône region. Bresse chickens were the first livestock to be granted AOC (appellation d’origine contrôlée) status in 1957 and, much like France’s AOC wines, are subjected to very exacting standards in order to preserve the qualities which make them so unique. The Bresse chicken at Bistro de l’Hotel was simply roasted with butter, white wine, and seasoned with salt and pepper which allowed the flavor of the meat to really shine through. The bird was then carved tableside, its salty, golden juices beckoning from the cutting board. The skin was deliciously crisp and flavorful while the breast meat was as tender and toothsome as the dense, meaty leg and thigh. Paired with a 2010 Alex Gambal Vosne-Romanée Vieilles Vignes I experienced true poultry nirvana that night and the perfectly executed crème brûlée which followed certainly didn’t hurt!
Inspired by my experience in Burgundy, as well as many other delicious poultry encounters, I came up with this recipe for a delicious basic bird. Once you have that recipe under your belt, you can accessorize according to the season or mood. In the Fall, rosemary, mushrooms and onions are great choices, while in the Spring, lemon and thyme would be ideal. To prepare the chicken I always use an organic bird which I butterfly by removing the backbone. Now don’t panic! Butterflying a bird is easy to do and allows the chicken to cook faster and more evenly. Using your poultry shears, cut a line parallel to the bird’s spine from the tail to neck. Remove the spine and discard or reserve for chicken stock. If you’re squeamish you can absolutely ask your butcher to do this for you – there’s no shame in that!
When roasting a chicken or other meat it’s important to use a roasting pan or baking sheet that’s not too big. The ingredients should fit with a minimal amount of room to spare, otherwise if the pan is too large, any drippings will evaporate and possibly burn, leaving you high and dry with no hopes for gravy or jus to serve the meat with – a culinary travesty! With the spine removed, the butterflied chicken is placed on an appropriate sized baking sheet, rubbed with olive oil, and seasoned generously with Kosher salt and freshly ground black pepper. Fragrant, fresh rosemary sprigs are tucked between the bird’s thigh and breast while sliced onions, mushrooms, and more fresh rosemary are scattered messily around the chicken. For a little added nostalgia, sprinkle the entire tray with poultry seasoning (such as Bell’s - hello childhood!) and the minute you put the tray in your pre-heated oven your kitchen will smell heavenly!
I like to serve the roasted chicken plated atop a delicious White Bean & Garlic Mash (see recipe below) which catches all of the delicious juices, however, traditional mashed potatoes will also work perfectly well. Top the chicken with roasted mushrooms and caramelized onions and drizzle with the remaining juice and a generous sprinkle of Maldon sea salt which adds delcious texture and crunch. In keeping with the season, an earthy, cherry and spice-tinged red Burgundy or New World Pinot Noir will enhance the flavors of the dish beautifully. I hope you enjoy this recipe as much as we do!
Rosemary Roasted Chicken with Mushrooms & Caramelized Onions
1 – 3 1/2 – 4 lb organic chicken
4 sprigs fresh rosemary
8 oz. cremini mushrooms, trimmed and sliced
2 small yellow onions
Good olive oil
4 Tablespoons butter
1/2 Tablespoon poultry seasoning such as Bell’s
Kosher salt & freshly ground black pepper
Maldon Sea Salt for garnish
Line a medium sized baking sheet with foil and pre-heat oven to 375 degrees.
Remove giblets from cavity of chicken (if necessary), rinse bird & pat dry. Place chicken breast side down on a cutting board and using your kitchen shears, make a parallel cut up each side of the spine from tail to neck until the spine is free. Remove and discard or reserve for stock.
Place the butterflied chicken, breast side up onto the lined baking sheet. Tuck the wing tips behind the neck and fold two of the rosemary sprigs in half and tuck them between the thigh and breast on each side of the bird. Drizzle chicken with olive oil and massage onto skin so it is evenly distributed. Season chicken generously with Kosher salt and a few turns of freshly ground black pepper.
Quarter each onion, and then quarter them again so you are left with 8 onion wedges per onion. Scatter onion pieces, sliced mushrooms and leaves only from the remaining 2 sprigs of rosemary around the chicken. Drizzle the mushrooms, onions & rosemary with approximately 3-4 Tablespoons of olive oil (or to taste), season again with Kosher salt & pepper, and toss gently to coat. Sprinkle the Bell’s seasoning over everything if desired and slice butter into pats and place on top of the chicken, onions, mushrooms and rosemary.
Slide tray into oven and bake for 1 hour, checking occasionally to rearrange mushrooms & onions. After an hour, drop the oven temperature down to 300 degrees and cook for an additional 20-30 minutes, just enough time to allow the onions to caramelize and the skin to get a golden brown.
Plate chicken atop a mound of White Bean & Garlic Mash (see recipe below) and top with roasted mushrooms & caramelized onions. Drizzle with juice and sprinkle with Maldon sea salt to taste.
White Bean & Garlic Mash
2 – 15 oz. cans white beans (I prefer Great Northern), drained & rinsed
1 large or 2 small garlic cloves, roughly chopped
1/4 cup loosely packed, flat leaf Italian parsley leaves
1/3 cup good olive oil
Juice of half a lemon
1/2 teaspoon Kosher salt
3 turns freshly ground black pepper
Add beans, garlic, parsley, olive oil, lemon juice, Kosher salt, and pepper to the bowl of a food processor. Pulse until mixture is well combined but still retains a chunky texture. Adjust seasonings and add additional olive oil or lemon juice to achieve desired texture and flavor.
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Last month’s installment of the “The Art of Wine & Food” series at the Museum of Art Ft. Lauderdale was themed “Passion for Pinot” and featured three different Pinot Noirs from three well-known wine regions: Oregon’s Willamette Valley; California’s Anderson Valley; and Burgundy’s Cote d’Or. I thought it was apropos to use the word “passion” in the title due to the polarizing effect this grape has on its fans whose fierce loyalty to their favorite region/style rivals that of the most avid sports fan. Each of our featured wines was accompanied by a delicious dish created specifically to pair with it by Chef Remy Gautier of Argentelle Catering. So why compare Pinot Noir from three different regions? My wine loving friends, it all has to do with a little concept called terroir.
“Terroir“ (pronouced tare-WAHR) is a French term which, loosely translated, means “a sense of place.” With respect to wine, it refers to the intersection of grape variety, soil type, climate and winemaking technique which come together to create a unique wine that, theoretically, cannot be produced anywhere else in the world. The art of blind tasting is based upon this concept, that wines can look, taste and smell a certain way depending on where they are produced. This allows even wines made from the same grape to be distinguished from one another based on a region’s known characteristics (i.e. Pinot Noir from Burgundy would be more earth-forward while Pinot Noir from California would be more fruit forward). In short, if a wine is said to express terroir, the wine is believed to represent where it comes from and is considered a “wine of place.”
The purpose of featuring three different Pinot Noirs from three different regions was to illustrate the concept of terroir and demonstrate how these wines look, smell and taste different from one another even though they are made using the same exact grape. We started with the New World wine regions (Willamette and Anderson Valley) and finished with what is perhaps the birthplace of terroir: Burgundy, France. In 2oo AD, winemaking was introduced to this region located in east central France. While at first under the control of nobility, the vineyards of Burgundy eventually became the charge of the Catholic church. The Benedectine monks, specifically the Cistercians, were the first to realize different vineyards produced different wines and that not all of them were created equal. It is their observations which are responsible for creating the vineyard landscape of this world renowned wine region and establishing the framework for the Burgundy cru system.
The newer of our two New World wine regions was Oregon’s Willamette Valley which was represented by the 2010 Biggio Hamina “Zenith Vineyard” Pinot Noir ($42) from Eola-Amity Hills, one of the Valley’s sub-AVAs. The Willamette Valley was established in 1984 and is the largest AVA in the state of Oregon. This geographical region benefits from the winds off the Pacific Ocean that enter through the Van Duzer corridor, a gap in the Oregon Coast Range, which moderates warm summer temperatures. The name Eola is a tribute to the windy conditions in the area, and is derived from Aeolus, the Greek god of wind.
Biggio Hamina was founded in 2007 by winemaker Todd Hamina and his wife Caroline Biggio and this winemaker’s goal is to let the terroir do the talking. During positions at Archery Summit, Elk Cove and Patton Valley, Hamina worked with some of Oregon’s most renowned winemakers including Adam Campbell, Gary Andrus and Sam Tannahill. This valuable experience greatly informed his style of winemaking which he describes as non-interventionist and as “hands-off” as possible.
The Zenith Vineyard is a volcanic site with alluvial soils known for producing wines with notes of red fruit and minerals. During a conversations with Hamina he described 2010 as an optimal vintage and his decision to harvest was dictated strictly by physiologic ripeness and was not influenced by any adverse, external factors. The 2010 Hamina Zenith Vineyard Pinot Noir was 47% whole cluster fermented and spent 24 months in barrel, resulting in a wine with perfumed aromas of red fruit preserves, potpourri and smoky minerals, with an exotic black cardamom nuance. This wine has an elegant character with raspberry and cherry-cola flavors and finishes with lingering floral notes and a hint of minerality. It paired deliciously well with Chef Remy’s Warm Wild Mushroom Salad with Truffle Vinaigrette.
Our next New World wine region was California’s Anderson Valley and our representative was the 2010 Copain “Les Voisins” Pinot Noir. Established in 1983, the Anderson Valley is located 10-15 miles from the Pacific Ocean and has a cool, coastal climate with a wide diurnal temperature shift, meaning warm, sunny days followed by cool nights. The region’s soils are primarily alluvial with clay and, together with the climate, create optimal conditions for growing cool climate grape varieties such as Chardonnay and Pinot Noir from which both still and sparkling wines are produced.
Copain was founded in 1999 by winemaker Wells Guthrie who chose the French word for “friend” or “buddy” as his winery’s name, based on his belief wine is an experience best shared with friends and family. Guthrie was deeply inspired by his time spent in France’s Northern Rhône valley, apprenticing with the renowned Rhône winemaker Michel Chapoutier. Guthrie’s goal today is to make some of the most balanced, low alcohol, and food-friendly wines in California. He achieves this through combining French sensibility with California fruit, focusing on the Anderson Valley and Mendocino County.
“Les Voisins” is French for “the neighbors” and the grapes for this wine hail from three neighboring vineyards which are planted on Franciscan sandstone soils. 2010 was an unseasonably chilly vintage which meant a slower ripening of fruit which ultimately produced wines with more structure and acidity. The 2010 “Les Voisins” Pinot Noir was aged in neutral French oak barrels and has lovely aromatics of red fruit and spice. On the palate, flavors of red and black cherry, cassis, cedar and a dash of smoke accompany silky, supple tannins and a bright acidity. The flavors complemented Roasted Chicken with Mushrooms beautifully.
Our final Pinot Noir of the evening came from Burgundy, represented by the 2011 Vincent Girardin Pommard “Les Vignots” ($50) from the Cote de Beaune. It is important to note. however, that in Burgundy you will never find the words “Pinot Noir” on the label. Because wines produced here are all about place red Burgundy is always assumed to be Pinot Noir.
Vincent Girardin is the 11th generation of a winemaking family whose origins date to the 17th century. Girardin began his career in 1982 with only 5 acres of vines and he has since grown his holdings to 54 acres as of 2010. Girardin is known for his pure, focused wines which represent one of the few sources of vinous value in this prohibitively priced wine region. Much like his fellow Burgundians, Girardin’s goal is to produce wines which respect the individuality of their terroirs.
The most prized vineyards in Burgundy are located in the Côte d’Or which is divided into the Côte de Beaune and the Côte de Nuits. Pommard is a commune in the Côte de Beaune known for producing powerful, richly flavored red wines. “Les Vignots” is a vineyard parcel in this region whose vines are 65 years old and soils are comprised of limestone and clay. Fermentation begins with natural yeasts and the wine is aged in French oak (10% new) for 14 months. The 2011 Girardin Pommard “Les Vignots” has a purplish-red color with fragrant aromas of dark fruit, violet and wet earth. On the palate complex flavors of black cherry, raspberry, spice and earth accompany a bright acidity and lingering mineral and spice-tinged finish. It paired wonderfully well with the classic Boeuf Bourguignon.
A very special thank you to Hank Hill of Four Hills Media for the fabulous video of our evening and the photos for this post! To see more of his wonderful work please visit www.fourhillsmedia.com. For information on purchasing any of our featured wines, please visit The Wine Atelier, our online wine boutique by clicking here. This week we are sfeaturing a selection of Pinot Noir and are offering 10% off your Pinot purchase of $100 or more! To receive the discount, just enter the code PINOT10 at checkout, offer is good through Sunday. So what’s your favorite region for Pinot Noir? Do tell in the comment section below – I’d love to hear from you!