If films such as Big Night, Julie & Julia, and Jiro Dreams of Sushi whet your appetite, get ready for the latest addition to the Foodie Movie Hall of Fame, namely Jon Favreau’s recently released Chef. In addition to featuring some of the best food porn of all time (including a grilled cheese scene that will have you drooling in your popcorn!) this delightful film boasts an all-star cast worthy of a Summer blockbuster. Well-known names such as Sofia Vergara, Robert Downey Jr., Dustin Hoffman, Scarlett Johansson, Oliver Platt and John Leguizamo add tremendous depth to this charming indie film.
Chef deserves recognition for many reasons not the least of which is Favreau’s ability to play the part of a Chef so convincingly. You’d think he’s been secretly working in a kitchen all these years while simultaneously writing, directing and starring in an assortment of our favorite films including Iron Man (1, 2 and 3), Elf, The Avengers, Rudy and of course the 90′s classic Swingers which originally launched his career. From the way he wields a Chef’s knife to the tattoos that span the length of his meaty arms, Favreau is spot on. In order to achieve such proficiency he trained in the kitchens of Chef Roy Choi, Chef and Owner of Kogi Gourmet Korean Taco Truck, as well as an intensive, week-long stint at culinary school. His immersion in his character is reflective of the passion he has widely admitted to having for this film which he also wrote, produced and directed.
The story is about Chef Carl Casper who, having emerged as a rising star a few years prior, is mired in a creatively stifling job in Los Angeles cooking for a controlling, sweetbread-averse restaurant owner (Dustin Hoffman) whose only concern is keeping the menu the way it’s always been. Casper also happens to be going through a divorce from his wife Inez (Sofia Vergara) while trying to maintain a relationship with his son Percy (the adorable Emjay Anthony). When faced with a dismal review from a very influential food blogger, Casper knows he has to prove the offending meal was not reflective of his ability and talent. What he doesn’t anticipate is the impact social media will have on his life and career. While 2009′s Julie & Julia brought food blogging to the fore, this film cleverly addresses the array of current social media platforms such as Twitter, Vine, and YouTube and how they intersect with the global foodie community. The resulting cyber-shenanigans lead Casper on a cross-country, culinary Odyssey which will leave him and those who love and believe in him forever changed.
In addition to Los Angeles, the film is also shot on location in some famous foodie meccas across the country including New Orleans’ Cafe Du Monde and Austin’s Franklin Barbeque. Scenes were also shot on location here in Miami, featuring landmarks such as Hoy Como Ayer, Versailles in Little Havana and the Fontainebleau using only locals as extras.
Chef offers up a delicious buffet of comedy, drama, inspiration and, at the very least, some serious culinary eye candy that will definitely have you lining up for seconds. Before I give anymore away, please make a date to see this delightful film and just a word of advice…don’t go on an empty stomach!
Cheers,
In the world of wine, it is not uncommon for winemakers to spend the duration their careers in their country of origin. In the Old World especially, centuries of tradition and familial ties often hold sway over the need for worldly exploration. Occasionally, however, the opportunity to explore both worlds presents itself as was the case for winemaker Chris Phelps of Swanson Vineyards (pictured above) in California's Napa Valley.Born in Livermore, California, Phelps took an interest in two things early in life: wine and all things French. In pursuit of his passions, this bona fide Francophile studied both enology and French at UC Davis and upon graduating, made the move to France to continue his vinous studies at the University of Bordeaux. As part of his practical experience he landed a position as winemaker during the 1982 harvest, one of the most storied vintages in Bordeaux history. During this time, Phelps was mentored by two of the most well-known names in this world-renowned wine region, Christian Moueix and Jean-Claude Berrouet and his relationship with these men resulted in a winter spent living and working at Château Pétrus. After six months at the legendary estate, Moueix hired Phelps as winemaker at his new project in the Napa Valley, Dominus Estate. This position signaled Phelps' return to California where he would incorporate his skills acquired in France with his existing knowledge to create Bordeaux-style, Meritage wines. Phelps remained at Dominus for over ten years, followed by a stint at Caymus where he crafted their renowned Special Selection Cabernet Sauvignon. It wasn't until 2003 that he joined Swanson Vineyards which, "felt like coming home," due to the winery's historic focus on Merlot with which he became intimately acquainted during his time on Bordeaux's Right Bank.
Recently I had the pleasure of having lunch with Phelps at Joseph's Wine Bar & Cafe in downtown Delray Beach, Florida while he was in town promoting the latest releases of the Swanson wines. The bespectacled Phelps was very engaging and when asked how he would describe his winemaking style, he responded, "it's more about what I don't do...like use too much oak, add tannin, add acid or color, or sweetness enhancers." He also added, "I'm not an interventionist winemaker, I channel the vineyard into the bottle and express what the vineyard is trying to do. I try to make honest wines."We began the tasting with the 2011 Swanson Napa Valley Pinot Grigio ($18) which was under screwcap, "perfect for a wine meant to be consumed young and fresh," added Phelps. And it was exactly that, young, bright and fresh with aromas of Meyer lemon and peach which continued on the palate along with hints of tropical fruit and a refreshing acidity. In addition to Pinot Grigio, this wine is 9% Chardonnay giving it nice weight and roundness which thankfully sets it apart from your standard issue, vapid Pinot Grigio. Completely stainless steel fermented, this wine is a delightful Summer selection, perfect for pairing with warm weather fare such as peel-and-eat Gulf pink shrimp or raw oysters on the half shell.Our second white wine was the 2012 Swanson Napa Valley Chardonnay ($36), which displayed aromas of green apple, citrus and an enticing minerality very reminiscent of Chablis. On the palate, flavors of lemon, apple and peach accompanied a food-friendly acidity and delightful, mouth-coating viscosity. In addition to stainless steel, this wine also spent some time in French oak (95% neutral, 5% new) which, in Phelps capable hands translates to an excellent balance between oak and fruit in the finished wine. While delightful on its own, this Chardonnay is a fabulous food wine and I found myself instantly envying a woman at the next table who had ordered the baked Brie.
Our first red wine of the tasting was making its vinous debut, the 2011 Swanson Cygnet Napa Valley Merlot ($22), a blend of 78% Merlot and 22% Cabernet Sauvignon which had spent 16 months in oak barrel (70% American, 30% French). The resulting wine had fragrant aromas of juicy black fruit and spice as well as mouth-filling flavors of blackberry jam, ripe black cherry, cassis and spice cake. The Cabernet Sauvignon adds just the right amount of structure and tannin to pull this wine back from the brink of hedonism and it will definitely appeal to fans of juicy, fruit-forward Napa Valley Merlot. Phelps certainly accomplished his goal of making, "a wine that is easily enjoyed on its own or as an accompaniment to a variety of foods."Next up was the 2010 Oakville Merlot ($32), a Swanson classic which is stylistically different from the Cygnet Merlot. In addition to the Merlot, this wine is also 15% Cabernet Sauvignon and 3% Petit Verdot, which was aged for 18 months in 50% French and American oak barrels (33% new). The result is a wine with a core of black fruit including blackberry and plum accompanied by notes of espresso, baking spices and firm tannins. The Oakville Merlot was well-balanced with great structure and as Phelps explained, "it was balanced when it came off the vine!" This wine will definitely benefit from a few more years of bottle age, although it was pretty delicious the day we tasted it.We finished with the 2010 Alexis Napa Valley Cabernet Sauvignon ($69), a wine which debuted with the 1994 vintage and is named for the Swanson's eldest daughter. While this wine was initially a Cabernet/Syrah blend, it has been reimagined as a Cabernet Sauvignon since 2005. The Bordeaux purist in Phelps thought the Syrah took away from the varietal purity of the Cabernet Sauvignon. The 2010 Alexis is 90% Cabernet Sauvignon and 10% Merlot aged for 21 months in 100% French oak barrels (60% new). This well-made wine serves up a complex array of black fruit, spice, cassis and espresso which envelops your palate, coating it with a lovely balance of fruit and tannin which delightfully lingers after each sip. While delicious now, this wine will also age with grace for the next 10-15 year and is perfect for pairing with roasted or grilled meats such as lamb chops with rosemary or filet mignon.
All the Swanson wines in this post are available at The Wine Atelier (click here for more information) and in addition to tasting their delightful wines, I've also had the pleasure of visiting Swanson Vineyards in the Napa Valley. The beautiful Swanson tasting salon, decorated in the style of an 18th century French parlor, definitely warrants a visit next time you're in town. Who knows, you might even see the elegant Elizabeth Swanson in the courtyard tending to her garden while the ever-dapper Clarke is looking after the winery. If you feel like indulging in a real treat, book a private, curated tasting which pairs the Swanson wines with caviar, cheese and chocolates from around the world!Cheers,
In the world of wine, it is not uncommon for winemakers to spend the duration their careers in their country of origin. In the Old World especially, centuries of tradition and familial ties often hold sway over the need for worldly exploration. Occasionally, however, the opportunity to explore both worlds presents itself as was the case for winemaker Chris Phelps of Swanson Vineyards (pictured above) in California’s Napa Valley.
Born in Livermore, California, Phelps took an interest in two things early in life: wine and all things French. In pursuit of his passions, this bona fide Francophile studied both enology and French at UC Davis and upon graduating, made the move to France to continue his vinous studies at the University of Bordeaux. As part of his practical experience he landed a position as winemaker during the 1982 harvest, one of the most storied vintages in Bordeaux history. During this time, Phelps was mentored by two of the most well-known names in this world-renowned wine region, Christian Moueix and Jean-Claude Berrouet and his relationship with these men resulted in a winter spent living and working at Château Pétrus. After six months at the legendary estate, Moueix hired Phelps as winemaker at his new project in the Napa Valley, Dominus Estate. This position signaled Phelps’ return to California where he would incorporate his skills acquired in France with his existing knowledge to create Bordeaux-style, Meritage wines. Phelps remained at Dominus for over ten years, followed by a stint at Caymus where he crafted their renowned Special Selection Cabernet Sauvignon. It wasn’t until 2003 that he joined Swanson Vineyards which, “felt like coming home,” due to the winery’s historic focus on Merlot which he became intimately acquainted with during his time on Bordeaux’s Right Bank.
Recently I had the pleasure of having lunch with Phelps at Joseph’s Wine Bar & Cafe in downtown Delray Beach, Florida while he was in town promoting the latest releases of the Swanson wines. The bespectacled Phelps was very engaging and when asked how he would describe his winemaking style, he responded, “it’s more about what I don’t do…like use too much oak, add tannin, add acid or color, or sweetness enhancers.” He also added, “I’m not an interventionist winemaker, I channel the vineyard into the bottle and express what the vineyard is trying to do. I try to make honest wines.”
We began the tasting with the 2011 Swanson Napa Valley Pinot Grigio ($18) which was under screwcap, “perfect for a wine meant to be consumed young and fresh,” added Phelps. And it was exactly that, young, bright and fresh with aromas of Meyer lemon and peach which continued on the palate along with hints of tropical fruit and a refreshing acidity. In addition to Pinot Grigio, this wine is 9% Chardonnay giving it nice weight and roundness which thankfully sets it apart from your standard issue, vapid Pinot Grigio. Completely stainless steel fermented, this wine is a delightful Summer selection, perfect for pairing with warm weather fare such as peel-and-eat Gulf pink shrimp or raw oysters on the half shell.
Our second white wine was the 2012 Swanson Napa Valley Chardonnay ($36), which displayed aromas of green apple, citrus and an enticing minerality very reminiscent of Chablis. On the palate, flavors of lemon, apple and peach accompanied a food-friendly acidity and delightful, mouth-coating viscosity. In addition to stainless steel, this wine also spent some time in French oak (95% neutral, 5% new) which, in Phelps capable hands translates to an excellent balance between oak and fruit in the finished wine. While delightful on its own, this Chardonnay is a fabulous food wine and I found myself instantly envying a woman at the next table who had ordered the baked Brie.
Our first red wine of the tasting was making its vinous debut, the 2011 Swanson Cygnet Napa Valley Merlot ($22), a blend of 78% Merlot and 22% Cabernet Sauvignon which had spent 16 months in oak barrel (70% American, 30% French). The resulting wine had fragrant aromas of juicy black fruit and spice as well as mouth-filling flavors of blackberry jam, ripe black cherry, cassis and spice cake. The Cabernet Sauvignon adds just the right amount of structure and tannin to pull this wine back from the brink of hedonism and it will definitely appeal to fans of juicy, fruit-forward Napa Valley Merlot. Phelps certainly accomplished his goal of making, “a wine that is easily enjoyed on its own or as an accompaniment to a variety of foods.”
Next up was the 2010 Oakville Merlot ($32), a Swanson classic which is stylistically different from the Cygnet Merlot. In addition to the Merlot, this wine is also 15% Cabernet Sauvignon and 3% Petit Verdot, which was aged for 18 months in 50% French and American oak barrels (33% new). The result is a wine with a core of black fruit including blackberry and plum accompanied by notes of espresso, baking spices and firm tannins. The Oakville Merlot was well-balanced with great structure and as Phelps explained, “it was balanced when it came off the vine!” This wine will definitely benefit from a few more years of bottle age, although it was pretty delicious the day we tasted it.
We finished with the 2010 Alexis Napa Valley Cabernet Sauvignon ($69), a wine which debuted with the 1994 vintage and is named for the Swanson’s eldest daughter. While this wine was initially a Cabernet/Syrah blend, it has been reimagined as a Cabernet Sauvignon since 2005. The Bordeaux purist in Phelps thought the Syrah took away from the varietal purity of the Cabernet Sauvignon. The 2010 Alexis is 90% Cabernet Sauvignon and 10% Merlot aged for 21 months in 100% French oak barrels (60% new). This well-made wine serves up a complex array of black fruit, spice, cassis and espresso which envelops your palate, coating it with a lovely balance of fruit and tannin which delightfully lingers after each sip. While delicious now, this wine will also age with grace for the next 10-15 year and is perfect for pairing with roasted or grilled meats such as lamb chops with rosemary or filet mignon.
All the Swanson wines in this post are available at The Wine Atelier (click here for more information) and in addition to tasting their delightful wines, I’ve also had the pleasure of visiting Swanson Vineyards in the Napa Valley. The beautiful Swanson tasting salon, decorated in the style of an 18th century French parlor, definitely warrants a visit next time you’re in town. Who knows, you might even see the elegant Elizabeth Swanson in the courtyard tending to her garden while the ever-dapper Clarke is looking after the winery. If you feel like indulging in a real treat, book a private, curated tasting which pairs the Swanson wines with caviar, cheese and chocolates from around the world!
Cheers,
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our "Fast & Fabulous" recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.The heat of Summer is already in full swing here in South Florida and lately I've been craving salads with crisp, chilled greens and my latest obsession is watercress. With it's delightful texture and spicy, peppery flavor it's definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked "Top Sirloin" in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you're in the mood for a white wine that will highlight the green element of the dish, the Forefather's Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest "Fast & Fabulous" recipe! What's your favorite Summer salad ingredient? Do tell in the comment section below!Cheers, "Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad"Serves 41 1/2 lb. sirloin steak3 Tablespoons olive oil, divided plus additional2 cups fresh watercress, large stems removed1 cup fresh, flat-leaf Italian parsley leavesKosher salt and freshly ground black pepper to taste2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**1 Tablespoon fresh lemon juiceRemove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.**to shave the Parmigiano-Reggiano cheese, use a potato peeler and "peel" thin slices of the cheese from the thin sides of the wedge!
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our “Fast & Fabulous” recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.
The heat of Summer is already in full swing here in South Florida and lately I’ve been craving salads with crisp, chilled greens and my latest obsession is watercress. With it’s delightful texture and spicy, peppery flavor it’s definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.
When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked “Top Sirloin” in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.
As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you’re in the mood for a white wine that will highlight the green element of the dish, the Forefather’s Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest “Fast & Fabulous” recipe! What’s your favorite Summer salad ingredient? Do tell in the comment section below!
Cheers,
“Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad”
Serves 4
1 1/2 lb. sirloin steak
3 Tablespoons olive oil, divided plus additional
2 cups fresh watercress, large stems removed
1 cup fresh, flat-leaf Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**
1 Tablespoon fresh lemon juice
Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.
Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.
In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.
**to shave the Parmigiano-Reggiano cheese, use a potato peeler and “peel” thin slices of the cheese from the thin sides of the wedge!
This week’s Wine Word of the Week is Terroir and was suggested by Leah Yablong of West Palm Beach, FL. Thanks for the suggestion, Leah!
“Terroir” is a French term which, loosely translated, means “a sense of place.” It is used to refer to products such as cheese, meat, coffee and wine that reflect or represent qualities unique to a specific geographic location. With respect to wine, terroir refers to the intersection of grape variety, soil type, climate and winemaking technique which come together to create a wine that, theoretically, cannot be produced anywhere else in the world. The art of blind tasting is based on the concept that wines look, taste and smell a certain way depending on where they are produced. So, 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.”
It is important to note the concept of terroir has special significance in Old World wine regions (i.e. France, Italy, Germany) where wine has been produced since approximately the fourth century. Winemakers in these storied regions have been tasked with upholding and preserving the vinous traditions of their ancestors by relying on their wisdom, keen observations and tried and true techniques which have been passed down from generation to generation. New World wine regions (i.e. the United States, South America, Australia), on the other hand, have only been making wine since approximately the sixteenth century, often using vine cuttings and winemaking techniques from the Old World. By simple virtue of time, New World wine regions don’t yet have the experience with their geography that Old World regions do. Today, the evolution of terroir in the New World continues to be an exciting and dynamic process.
Thanks again for your suggestion, Leah, and I hope that helps! If you (yes, YOU) would like to suggest a word for our Wine Word of the Week segment, please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember – you have to play to win so make your suggestion now!
Cheers,
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!Cheers,
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