I recently had the pleasure of meeting the delightful Anne-Marie Failla and tasting through the impressive line of Failla Chardonnay and Pinot Noir. She and her husband Ehren Jordan founded Failla (pronounced FAY-la) in 1998 with the intent of producing elegant, cool-climate Chardonnay and Pinot Noir with a distinctly Old World flair – I think they’ve achieved their goal!
Anne-Marie is Failla’s CFO and Ehren is winemaker, cutting his teeth in winemaking with stints at Marcassin as Helen Turley’s winemaking assistant and then later working with her brother Larry Turley where he eventually took over as General Manager, Winemaker and Viticulturalist at Turley Wine Cellars. Ehren’s viticultural training in France has also infused his farming and winemaking choices so that their estate vineyards today produce Rhône-style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.
This wine is a lovely introduction to the Failla line which is most definitely worth exploring. The couple’s 85 acre property on the Sonoma Coast is located about 2.5 miles from the Pacific Ocean and their estate vineyards are situated at approximately 1,000 feet elevation, just above the fog line. Neighbors include such esteemed names as Marcassin, Flowers, Hirsch, and Peter Michael. In addition to their estate fruit, they also purchase grapes from such renowned vineyards as Hirsch, Keefer Ranch and Alban and their wines are currently garnering much critical acclaim.
The 2012 Failla Sonoma Coast Pinot Noir is a blend of Sonoma Coast grape sources and the harvested fruit was destemmed into open-topped fermenters and punched down twice-a-day, before aging sur lie. The wine was then aged in French oak (20% new) resulting in warm tones of baking spice, wild sage, balsam and cherry coulis. Fine tannins and bright, juicy acidity give structure to the red berry palate.
Varietal Composition: 100% Pinot Noir
Appellation: Sonoma Coast, California
Alcohol: 13.9%
Cases Produced: 2,000
Drinking Window: 2014-2017
Ratings: 90 points Robert Parker’s Wine Advocate
Price: $37, available at The Wine Atelier by clicking here and enter code “FAILLA10″ during checkout to receive 10% off your purchase of 6 bottles or more. Offer good through tomorrow, March 7th so order now!
Cheers,
For all my Florida folks who won’t be making it to New Orleans for Mardi Gras today, this recipe for Florida Jambalaya will allow you to laissez les bons temps rouler without ever leaving our fabulous state!
I discovered this recipe in Bon Appétit magazine about twenty years ago when I was just learning my way around the kitchen. After making this dish for the first time I thought, “Wow, I actually made that!” and I was officially hooked on cooking. This recipe has been one of my signature dishes ever since and over the years I’ve had the chance to make it for friends from Denver, Colorado to New York City and it has always, I repeat, always garnered rave reviews.
The word jambalaya has French origins, stemming from the word “jambalaia” which, according to Merriam-Webster, originated in Southern France as part of the Occitan language. This recipe for Florida Jambalaya differs substantially from the two traditional styles of Jambalaya, Creole and Cajun. Creole jambalaya hails from the French Quarter of New Orleans and originated as an attempt to make Spanish paella in the New World. Saffron, an intrinsic component of paella, was not readily available so tomatoes were substituted instead. Creole jambalaya also involves the essential component of Louisiana cooking called the “trinity”, a mixture of celery, onion and green pepper. This incarnation also calls for a combination of meats including chicken and/or andouille sausage as well as seafood. Cajun jambalaya, on the other hand, originated in the rural, low lying swamp country of Louisiana where crayfish, oysters and turtles were plentiful. It is smokier and spicier than Creole and does not call for tomatoes. The meat in the dish was usually browned to give the dish its color which is why it is often referred to as “Brown Jambalaya.”
Florida jambalaya is just that, Florida’s take on this Louisiana classic. It is, at best, loosely based on the traditional preparation in that it calls for sausage, seafood and rice. Instead of andouille sausage, this recipe calls for kielbasa and for the shrimp, Key West pinks make a delicious choice. The recipe itself is pretty straightforward and only takes about an hour to make which includes cooking time. As for a dry, white wine to use in the recipe, I like something with a French twist such as the Michel Redde Sancerre “Les Tuilieres” from the Loire or the Maison Joseph Drouhin Vaudon Chablis from Burgundy. In addition to imparting delicious flavor, both wine make excellent choices to enjoy paired with the finished product.
In addition to making a delicious accompaniment to your Mardi Gras festivities, Florida Jambalaya is also a delicious meal at any time of the year. I hope you enjoy it tonight as you and your guests laissez les bons temps rouler!
Cheers,
Florida Jambalaya
Serves 4
3 Tablespoons salted butter
3 garlic cloves, chopped
1/2 cup chopped onion
1/2 lb. Polska Kielbasa or other smoked sausage cut into 1/2″ pieces
1 cup long grain white rice
1/2 cup dry white wine
2 medium potatoes peeled and cut into 1″ cubes
2 1/4 cups canned chicken broth
1 4 ounce jar of sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper to taste
1/2 lb. uncooked shrimp, peeled & deveined
1/2 cup chopped fresh cilantro
Melt butter in a heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, 3-5 minutes (be careful not to let the garlic burn). Add the kielbasa and cook until it begins to brown, approximately 5 minutes. Add rice and stir to coat. Mix in potatoes, broth, wine , pimientos and turmeric. Season with salt, pepper and cayenne to taste. Bring to a boil and stir well. Reduce heat to medium-low and cover and cook until the rice and potatoes are tender and liquid is absorbed, approximately 25 minutes.
Mix in shrimp and cilantro. Cover and cook until shrimp are cooked, 5 minutes. Serve on a large platter and garnish with more chopped fresh cilantro.
The word "Sommelier" might seem like an obvious "Wine Word of the Week" but I wanted to feature it as much for its definition as its pronunciation. I often see well-intentioned wine lovers tongue-tied with fear at the prospect of having to say the word aloud. I'm happy to take this opportunity to break it down and demystify it once and for all!Sommelier is a French term that means “wine steward” or “a waiter in a restaurant who is in charge of serving wine,” according to Merriam-Webster. The correct pronunciation (drumroll please) is “suh-mel-YAY” and it rhymes with the word “everyday.” To dig a little deeper, Jancis Robinson's "The Oxford Companion to Wine" states, "The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching."Certain organizations such as the Court of Master Sommeliers (where yours truly received her certification) have a series of courses and exams which serve to evaluate potential candidates according to their standards of service and performance and commend certifications accordingly. One does not necessarily have to achieve certification from an organization, however, to perform the job of a sommelier in a restaurant or other establishment. Hands-on experience and self study can also provide the knowledge necessary to perform the duties required of this position.Now go forth with your newfound knowledge and impress your friends and wine snobs alike with your ability to summon the sommelier with ease!Cheers,
The word “Sommelier” might seem like an obvious “Wine Word of the Week” but I wanted to feature it as much for its definition as its pronunciation. I often see well-intentioned wine lovers tongue-tied with fear at the prospect of having to say the word aloud. I’m happy to take this opportunity to break it down and demystify it once and for all!
Sommelier is a French term that means “wine steward” or “a waiter in a restaurant who is in charge of serving wine,” according to Merriam-Webster. The correct pronunciation (drumroll please) is “suh-mel-YAY” and it rhymes with the word “everyday.” To dig a little deeper, Jancis Robinson’s “The Oxford Companion to Wine” states, “The sommelier’s job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment’s wine list and on food and wine matching.”
Certain organizations such as the Court of Master Sommeliers (where yours truly received her certification) have a series of courses and exams which serve to evaluate potential candidates according to their standards of service and performance and commend certifications accordingly. One does not necessarily have to achieve certification from an organization, however, to perform the job of a sommelier in a restaurant or other establishment. Hands-on experience and self study can also provide the knowledge necessary to perform the duties required of this position.
Now go forth with your newfound knowledge and impress your friends and wine snobs alike with your ability to summon the sommelier with ease!
Cheers,
As a BIG fan of The Barefoot Contessa (aka Ina Garten), I was delighted to come across her Valentine's Day men that's packed with flavor, yet also reasonably healthy. Her recipe for succulent Mustard-Roasted Fish is accompanied by Roasted Vegetables and followed by an impressive Coeur à la Crème with Raspberries for dessert.
Sound too difficult? I'm happy to say, it's surprisingly not!
Each one of these recipes highlights the freshest of ingredients and takes only a minimum of time and effort to prepare. For the Mustard Roasted Fish, snap up the freshest red snapper filets you can possibly find from your local fishmonger (these are from Captain Clay's Seafood Market here in Delray Beach). The rest of the preparation simply involves mixing the rest of the ingredients together which include crème fraîche, Dijon mustard, whole-grain mustard, capers and shallots and then liberally spreading the mixture over the fish.
The prepared fish is then baked in the oven for 10-15 minutes at 425 degrees and as it bakes, it creates its own heavenly sauce. Once it emerges from the oven, it is creamy, golden and gorgeous!
This fish is best served with a simple side such as tender, oven-roasted vegetables. Simply toss a combination of your favorite veggies such as fennel, fingerling potatoes, haricorts verts (French string beans) and asparagus together in olive oil and season liberally with Kosher salt and pepper. Scatter on a rimmed baking sheet and roast to your desired consistency.
As always, be sure to purchase the freshest ingredients you can find since they are the stars of the show! You may want to start by cooking the firmer veggies (potatoes and fennel) first and then adding the more delicate string beans and asparagus towards the end. They only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
And if this menu doesn’t sound delicious enough, how about adding a stunning dessert to cap off the evening: Coeur à la Crème with Raspberries. "Coeur à la Crème" is French for "heart of cream" and is made using a specially formed, heart-shaped mold easily found at specialty cookware stores like Sur la Table.
This dessert can also be made a day ahead of time which frees you up for all your Valentine's Day gift shopping. The "coeur" is made from a mixture of cream cheese, heavy cream, confectioners' sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth.
When ready to serve, simply unmold the crème onto a plate, spoon the raspberry sauce around the base and garnish with fresh raspberries. The rich, delicious vanilla and lemon-infused cream is decadent, yet has a lightness about it, and the tart flavor of the raspberry puree is the perfect accompaniment - ooh la la - let the compliments begin!
To pair with this delicious Valentine's feast, I recommend a zippy, racy white wine such as the Loveblock Sauvignon Blanc, New Zealand ($20), Michel Redde Sancerre Les Tuilieres ($28) or, of course, a bottle of decadent Champagne or other sparkling wine from the region of your choice. To see the Wine Atelier's entire selection of Valentine's Day wine recommendations, please click here. Also, for any of The Barefoot Contessa's recipes featured in this post, please clickhere.Cheers to a very Happy Valentine's Day,
If your goal is to dazzle your Valentine with a delicious home cooked meal without undoing all the good, healthy eating you did in January, this menu is just the ticket!
As a big fan of Ina Garten, I was delighted to see this menu from her that’s packed with flavor yet also leans towards the healthier side of things. It includes Mustard-Roasted Fish accompanied by Roasted Vegetables followed by Coeur à la Crème with Raspberries for dessert. Sound difficult? Actually each one of these recipes is pretty darn easy, you just need to let the fresh ingredients speak for themselves.
For the Mustard Roasted Fish, pick up some fresh red snapper filets from your favorite fishmonger. The rest of the preparation involves simply mixing together the remaining ingredients including creme fraiche, Dijon mustard, whole-grain mustard, capers, shallots and salt and pepper and spreading the mixture over the fish before baking it in a 425 degree oven for 10-15 minutes. As the fish bakes it makes its own delicious sauce and comes out looking beautiful! As long as you don’t overcook it, you’re all good.
The Oven Roasted Vegetables that accompany the fish include fennel, fingerling potatoes (I used purple potatoes for extra color), haricorts verts (French string beans) and asparagus. Again, you want to purchase the freshest ingredients you can find since they are the stars of the show! Be sure to start by cooking the firmer veggies (potatoes and fennel) first and adding the string beans and asparagus at the end. These more delicate vegetables only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
As if the delicious dinner wasn’t enough, now it’s time to dazzle your sweetheart with dessert: Coeur à la Crème with Raspberries. “Coeur à la Crème” is French for “heart of cream” and this dish is made using a specially formed, heart-shaped mold which is easily found at specialty cookware stores including Sur la Table. This dessert can be made a day ahead which is always convenient and frees up your time for Valentine’s gift shopping and other important things. The “Coeur” is made from a mixture of cream cheese, heavy cream, confectioners’ sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth. When you’re ready to serve it, simply unmold the cream onto a plate and spoon the raspberry sauce around the base and garnish with a few raspberries and ooh la la – let the compliments begin!
If you’re looking for the perfect wine to serve with this delicious feast, I recommend a rosé sparkling wine or Champagne. Not only do these sparklers make a lovely presentation, they are also delicious and pair remarkably well with food. To see The Wine Atelier’s Valentine’s Day Recommendations, please click here. Also, to access any of Ina’s recipes, please click here.
Wishing you all a very Happy, Delicious and Romantic Valentine’s Day!
Cheers,
It is with great pleasure that I reveal to you the results of the 2014 American Fine Wine Competition! As many of you know, the judging process took place last month at Florida International University's Chaplin School of Hospitality and after two solid days of sipping, swishing and spitting we selected what we thought were the best of what America has to offer. While St. Supéry's Dollarhide Ranch Cabernet Sauvignon winning Best of Show Red Wine might not come as much of a surprise, how about the wine that took Best of Class Bordeaux Blend? Namely the 2010 Delaplane Williams Gap Blend from...Virginia. Yes, you heard me, Virginia!Once again it was fun discovering new wines from around the country, getting to spend time with my fellow judges and making new friends including Alan Kalter of the Late Show with David Letterman who will be the Emcee and Auctioneer at the AFWC Gala on April 4th. So without further ado, here are the results of the Best of Show and Best of Class categories for the 7th Annual American Fine Wine Competition. Please click on the link following the list to see the complete results:
Best of Show Red Wine2010 St. Supéry Dollarhide Ranch Cabernet Sauvignon (retail price $100)
Best of Show White Wine2011 Maldonado Chardonnay Los Olivos Vineyard, Napa Valley, California ($42)
Best of Show SparklingNV Mumm Napa Santana, Napa Valley, California ($50)
Best of Show Late Harvest2009 Ceja Dulce Beso, Napa Valley, California
Best of Class:
Best of Class Cabernet Franc2010 Peju Reserve, Napa, California ($110)
Best of Class Bordeaux Blend2010 Delaplane Williams Gap Blend, Virginia ($56)
Best of Class Dry Rosé2012 Rugg Rosé, Napa Valley, California ($18)
Best of Class Merlot2010 Chateau St. Michelle Cold Creek Vineyard Merlot, Columbia Valley, Washington ($35)
Best of Class Petite Sirah 2011 Michael David Earthquake, Lodi, California ($26)
Best of Class Pinot Noir 2011 Miner Pinot Noir Rosella's Vineyard, Sta. Lucia Highlands, California ($60)
Best of Class Rhone Blend:2010 Sol Rouge Gypsy Rouge, North Coast, California ($28)
Best of Class Syrah2009 Gamache Syrah, Columbia Valley, Washington ($30)
Best of Class Zinfandel2012 Titus Zinfandel, Napa Valley, California ($30)
Best of Class Other RedNV Reverie Barbera Diamond Mountain District, California ($30)
Best of Class Other White2012 Ferrante Gewurztraminer, Ohio ($15)
Best of Class Sauvignon Blanc201 Beltane Ranch Estate Sauvignon Blanc, Sonoma Valley, California ($29)
To view the complete list of all results from the 7th Annual American Fine Wine Competition, please click here. Also, don't forget to mark your calendars for the AFWC Gala on April 4th, for more information, please click here.Cheers,
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