Tag Archives: food

Bordeaux Basics for Wine Novices

23 Apr

Wanna learn about France’s fabled Bordeaux region? How about over lunch at the Peninsula Beverly Hills with 32 of  Bordeaux’s most prestigious  winemakers? If  ”anxiety attack” was the first thing that came to mind, fabulous! I’m not alone.

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Moments after I RSVPd for a sit-down trade luncheon featuring Le Cercle Rive Droite, a French society that represents 143 vineyards from the Right Bank of Bordeaux (more on that later),  my top three wine tasting insecurities materialized: How early would I dribble red wine all over my chin while using the spit bucket? Would I be able to keep up with the wine lingo? And would I drown in a sea of old guys wearing tweed jackets and silk cravats?

Chicas y chicos, yesterday’s luncheon offered more proof that wine anxiety is très passé, and I managed not to get a single drop of wine on myself (wish I could say the same for my notebook).

Best of all, I was happily swimming in a sea of  hip, young winemakers, some of whom were women, and one of whom encouraged me to unleash my très broken français on her. We chatted about weddings, food and her childhood growing up in a chateau. C’est cool!

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Before I describe some of the highlights of the lunch, here are six things you should know about Bordeaux:

  • The Bordeaux region is near the southwestern coast of France, and its vineyards are located in three distinct areas: the Left Bank, the Right Bank, and the Entre-Deux-Mers area, which is between the two banks.
  • Bordeaux wines are made with the primary grapes of the Bordeaux region. There are several approved varieties, but the most widely used are Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec for the reds; and Sauvignon Blanc and Semillon for the whites.
  • Wines made in the Left Bank of Bordeaux typically feature Cabernet Sauvignon as the primary grape.
  • Wines from the Right Bank will be made mostly with Merlot.
  • Wines from the Entre-Deux-Mers region are generally white and feature Sauvignon Blanc.
  • Three of the world’s most expensive wines come from the Bordeaux region: Chateau d’Yquem, Chateau Cheval Blanc, and Chateau Pétrus. But don’t worry – you can find a great Bordeaux wine for anywhere from $15 – $70.

Wasn’t that stress-free?

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Because Le Cerlcle Rive Droite represents winemakers from the Right Bank (rive droite, pronounced reev dwat, is français for right bank), the wines served  at the lunch were a blend of 70 percent or more Merlot with some Cabernet Franc, Cabernet Sauvignon or other approved grapes. So if you dig Merlot, chances are you’ll enjoy a Right Bank Bordeaux.

Merlot is not as tannic as Cabernet Sauvignon, so it pairs well with chicken. No surprise, lunch was a chicken breast with mascarpone polenta, tomatoes, sweet corn and chicken jus. Délicieux!

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Merlot also pairs well with cheese. Perfect, since dessert featured a cheese plate and an assortment of cookies and macarons. Apologies to you sweets lovers–I bypassed the cookies and went straight for the cheese.

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Careful readers are probably wondering about the old guys in tweed jackets. I saw none.  In fact, a jacket-less French winemaker at my table reported that the only jacket he brought “was an alcoholic.” Egged on by his peers, he described how a bottle of wine had broken in his suitcase, thereby giving his jacket “plenty of time between New York and Los Angeles to drink the entire bottle.” And that, mes amis, is living proof that Bordeaux wine–and winemakers–are nothing to fear. Santé!

When a wine bottle breaks in your suitcase, pour yourself a glass of wine.

A glass of Bordeaux is the best cure for a broken wine bottle in your suitcase.

Which wines go with Peruvian food?

25 Mar

Chicas y Chicos,

Señorita  Vino is traveling to the mother country this week (that would be Peru). In the spirit of the journey, here’s a re-post of a piece on which wines to pair with Peruvian food. 

Happy eating and I’ll be back soon!

If Peruvian cuisine were a movie star, she’d be stalked by paparazzi, grace the covers of fashion magazines, and receive an audience with the Pope. Ah, but  if  wine were her consort, what lucky devil would have the privilege of escorting her on the red carpet?

Ever the match-maker, Señorita Vino recently had the privilege of selecting wines to go with various Peruvian-style dishes prepared by Peruvian chef Renzo Pinillos Luck. Here, for your pairing pleasure, is what we created:

1. Aperitif - Albrecht Cremant d’Alsace Reserve. Alsace, France

Think of this sparkling wine as a palate cleanser. The elegant little bubbles in this fruity, dry wine from France’s Alsace region set the stage for a rich and varied menu.

2. Butifarra (Peruvian Chicken Breast Sandwich) and 2010 Phebus Torrontes. Salta, Argentina.

Butifarras are usually served with pork, but this genteel take on a street food classic went beautifully with with the citrusy Torrontes from one of Argentina’s famed wine growing regions. The crisp, stainless-steel fermented dry white complemented the creaminess of the chicken salad filling. ¡Delicioso!

3. Triple White Bread Sandwich with Avocado, Egg, and Tomato and 2009 Harbor Front Chardonnay. Monterey, Calif.

Tropical fruit aromas such as pineapple, with a splash of orange, brought the tanginess of the tomato and the butter of the avocado to life on this Latin-American twist on the club sandwich.

4. Cheese and Fruit Platter with Papa a la Huancaina and 2009 Bougrier ‘V’ Vouvray. Loire Valley, France.

A modern take on the Peruvian staple, papa a la huancaína.

A creamy white wine with a hint of sweetness, this Loire Valley classic displays some minerality, which is characteristic of the soil from this world-renowned grape growing region. The slight residual sugar in the wine balances the salty cheeses, and at the same time it complements the fruit. The Vouvray’s creamy flavor helps tame the slight kick of the ají amarillo in the huancaína sauce, which is poured over boiled potatoes.  

5. Pionono with Dulce de Leche, Strawberries, Almonds and Chocolate and Rivata Brachetto Piemonte. Piedmont, Italy.

Sí, chicas – they make piononos in various Latin American countries, but the Peruvian version features dulce de leche and good-for-you treats such as fresh strawberries and almonds, which are packed with ‘good’ fats. It’s a guilt-free dessert. Kind of. Because of the pionono’s high sugar content, I paired it with a sweet sparkling wine from Italia. Just enough sweetness to complement the dessert without making you feel like you’ve devoured the sugar bowl. And the bubbles help cleanse the richness of the dessert, leaving you with a fresh palate.

Ready for his close-up: Chef Renzo, a man outstanding in his Peruvian cocina.

Foolproof food and wine pairing

14 Sep

Last fall, a winemaker in a Los Olivos tasting room gave me the best food and wine pairing advice I’ve ever heard: Drink what you like with food that you love.

Señorita Vino believes that no one should feel confined by rules when it comes to food and vino. However, there are a few no-nos to remember. Certain types of fish will taste metallic when combined with a full-bodied red wine, and a too-sugary cupcake, flan or pastel will make a sweet dessert wine taste bland. Last but not least, unless you want a five-alarm fire in your mouth, avoid pairing spicy food with high-alcohol wines.

Wine cork wisdom.

Okay, got all that? If not, don’t worry, because I am about to introduce you to the smartest food and wine pairing tool ever invented: The wine label. Specifically, the label on a bottle of Entwine, a collaboration between the Food Network and California’s Wente Vineyards. Each bottle of Entwine features pairing suggestions on the back label, which I put to the test with the intrepid Señor Jim last weekend.

Preparing to test-drive label pairing suggestions.

[EL FULL DISCLOSURE: Wente Vineyards sent me one bottle each of their Entwine wines. Muchas gracias, Wente! The opinions (and pairing taste test) are entirely my own. But I'm willing to share].

Food and wine pairing doesn’t get any easier.

On the menu: A cheese and olive plate, cumin chicken in a creamy cilantro yogurt sauce, breaded veal scaloppina with prosciutto, and seared sea bass in a red wine reduction with shiitake mushrooms and mashed potatoes.

Because we had Manchego and Romano cheeses and a jar of savory kalamata olives on hand, we decided to start with the Pinot Grigio, a crisp white wine. The label suggested pairing it with salty cheese, hors d’oeuvres or guacamole, among other delicacies.  The natural acidity of the wine worked with the richness of the cheeses. Too easy!

Next, we paired the Chardonnay with the chicken in cilantro yogurt sauce. Some of the recommended combinations on the label included roast chicken, cream sauces, grilled cheese sandwiches, potato chips and shellfish. No guesswork here, and the buttery taste of the Chardonnay was a nice match with the cilantro sauce.

Cumin chicken and yogurt cilantro sauce paired well with Entwine Chardonnay.

We chose the more complex dinners to test the red wine pairing tips. The breaded veal and prosciutto seemed a fairly close match to the Merlot label recommendations of salami, grilled pork and meatloaf. No complaints from Señor Jim, whose sensitivity to tannins (remember, tannins give wine an astringent, mouth-puckering feeling and come from grape skins and seeds or oak barrels) was not triggered by the less tannic Merlot.

Merlot is a great match for prosciutto-wrapped veal.

I saved the Cabernet Sauvignon to prove my earlier point about rules made to be broken. My sea bass was happily floating in a reduction of Sangoivese, an Italian red wine. Two meaty shiitake mushrooms and some garlicky mashed potatoes kept it company. The Entwine Cabernet Sauvignon is aged in oak and, generally speaking, is not considered a good match for fish.

At this point, any wine snobs who sneaked under the Señorita Vino Snob-Free Wine Zone radar are twitching and muttering, “Oh, no she DIDN’T!”

Reader, I did.

Now, the wine label recommendations did include potatoes and sautéed mushrooms, and there happened to be a velvety red wine sauce slathered all over my fish. So while I broke the ‘no-fish-with-bold-red-wine’ rule, I bent the ‘match-the-sauce-with-the-wine’ rule to satisfy my insatiable curiosidad.

It worked for me. May not work for others, but that’s the beauty of the vino world. Sometimes what’s good for the goose is also good for the fish, the veal and the chicken.

[Psst...still there? You can buy Wente's Entwine line of wines online (dontcha love that assonance?), or you can find them at your local supermarket. Here in L.A., Entwine is sold at Albertson's and Total Wine and Spirits, among others. And the price is nice at about $12 a bottle. Salud, and happy pairing!]

A Labor-free Labor Day Recipe

31 Aug

Darlings, I swear this end-of-summer heatwave is causing my keyboard to wilt. To avoid an ugly mess (and to get myself to the gym to burn off last night’s gorgonzola burger and Pinot Noir), I am re-blogging last year’s recipe for a refreshingly chilly avocado soup. Try it tonight with a cool glass of Sauvignon Blanc. And in case you were wondering, my summer vacay has drawn to a close, so stay tuned for fresh new posts starting next week. Feliz Labor Day!

Guac rocks, but hot (as in weather) goes better with chilled eats. I opened the fridge yesterday in search of a quick afternoon snack and found myself face to face with five small,  it’s-now-or-never ripe avocados. I was a slacker about going to the store this week, so Necessity kicked in and I found myself the mother of an impromptu end-of-summer meal idea: cold avocado soup.

A chilled avocado soup paired with Sauvignon Blanc takes the burn out of a hot summer day.

What can I say – it’s quick, it’s easy, and it looks like you labored over it for hours. Toss some canned crab with onions, lemon juice and salt, drop a forkful on top of your soup, and girlfriend, you’ve got yourself a bowl of Señorita Vino’s official ‘Adios Summer’ Soup.

I suggest pairing this with a glass of Sauvignon Blanc. Either a New Zealand Sauv Blanc or a Chilean Sauv will do; you’ll have more grapefruit notes in a New Zealand Sauv Blanc and herbaceous, grassy notes in the Chilean version.

Give the recipe a whirl and let me know what you think. Even better, be creative and add your own variations and seasonings. I’d love to hear your  twist on what’s sure to be a Labor Day party fave.

Buen provecho, chicos y chicas!

Señorita Vino’s ‘Adios Summer’ Chilled Avocado Soup

(4 to 6 servings)

THE SOUP:

5 small ripe avocados (or 3 medium sized)

3 tbsp. nonfat plain yogurt

1 tbsp. of fresh lemon juice

1 large clove of garlic, peeled and crushed

2 tsp. salt

2 1/2 cups chicken broth

THE TOPPING:

8 oz. of canned crabmeat (fresh is better, but canned was all I had in the kitchen!)

1/2 persian cucumber, seeded and diced

2 green onions, sliced

1 tbsp. finely chopped cilantro

1 tbsp. extra-virgin olive oil

1/2 tbsp. fresh lemon juice

salt and pepper to taste

Peel and seed the avocados, chop and toss them in a blender. Add the yogurt, lemon juice, crushed garlic clove, salt and chicken broth. Blend until smooth. Add salt to taste; chill. Drain the canned crabmeat and place it into a bowl. Add the sliced green onion, diced cucumber, chopped cilantro, olive oil, lemon juice and salt and pepper. Toss until well-mixed and adjust seasonings according to taste. Chill the crab topping. Pour the avocado soup into a bowl and top with two or three forkfuls of the crab mixture. Now relax, pour yourself a glass of chilled vino blanco and enjoy the last official weekend of summer!

Which wines go with Peruvian food?

23 Aug

Señorita Vino is taking a much-needed vacation this week, so for your pairing pleasure, here’s a past post on two of my favorite subjects, wine and Peruvian food. There’s a new bonus pairing not featured in the first version, so read on!

If Peruvian cuisine were a movie star, she’d be stalked by paparazzi, grace the covers of fashion magazines, and receive an audience with the Pope. Ah, but  if  wine were her consort, what lucky devil would have the privilege of escorting her on the red carpet?

Ever the match-maker, Señorita Vino proudly presents some wine selections to go with popular Peruvian lunch dishes and street food. Stay tuned for a future post on what to pair with more elaborate Peruvian fare:

1. Aperitif - Albrecht Cremant d’Alsace Reserve. Alsace, France

Think of this sparkling wine as a palate cleanser. The elegant little bubbles in this fruity, dry wine from France’s Alsace region set the stage for a rich and varied menu.

2. Butifarra (Peruvian Chicken Breast Sandwich) and 2010 Phebus Torrontes. Salta, Argentina.

Butifarras are usually served with pork, but this genteel take on a street food classic went beautifully with with the citrusy Torrontes from one of Argentina’s famed wine growing regions. The crisp, stainless-steel fermented dry white complemented the creaminess of the chicken salad filling. ¡Delicioso!

3. Triple White Bread Sandwich with Avocado, Egg, and Tomato and 2009 Harbor Front Chardonnay. Monterey, Calif.

Tropical fruit aromas such as pineapple, with a splash of orange, brought the tanginess of the tomato and the butter of the avocado to life on this Latin-American twist on the club sandwich.

4. Cheese and Fruit Platter with Papa a la Huancaina and 2009 Bougrier ‘V’ Vouvray. Loire Valley, France.

A modern take on the Peruvian staple, papa a la huancaína.

A creamy white wine with a hint of sweetness, this Loire Valley classic displays some minerality, which is characteristic of the soil from this world-renowned grape growing region. The slight residual sugar in the wine balances the salty cheeses, and at the same time it complements the fruit. The Vouvray’s creamy flavor helps tame the slight kick of the ají amarillo in the huancaína sauce, which is poured over boiled potatoes.  

5. Pionono with Dulce de Leche, Strawberries, Almonds and Chocolate and Rivata Brachetto Piemonte. Piedmont, Italy.

Sí, chicas y chicos – they make piononos in various Latin American countries, but the Peruvian version features dulce de leche and good-for-you treats such as fresh strawberries and almonds, which are packed with ‘good’ fats. It’s a guilt-free dessert. Kind of. Because of the pionono’s high sugar content, I paired it with a sweet sparkling wine from Italia. Just enough sweetness to complement the dessert without making you feel like you’ve devoured the sugar bowl. And the bubbles help cleanse the richness of the dessert, leaving you with a fresh palate.

*SPECIAL BONUS PAIRING not featured in my previous post! (EL FULL DISCLOSURE: This next Peruvian specialty is not for the faint of heart. If you’ve got a soft spot for cute, fuzzy little critters, Señorita Vino advises that you look away. Now.) Cuy chactado (guinea pig) with 2010 Kim Crawford Sauvignon Blanc. Marlborough, New Zealand.

Cuy, or guinea pig, is a Peruvian dish that could trigger nightmares for small children (and some adults).

Don’t say I didn’t warn you, gente. This, my friends, is a guinea pig who sacrificed his life so that I could have lunch while traveling in Arequipa, Perú three years ago. If you can get past the ick factor, guinea pig meat is lean and is said to be nutrient-rich. And–spoiler alert–it tastes like chicken. Colonel Sanders has nothing on the line cooks in the roadside restaurant where I sampled my first (and admittedly last) deep-fried little lab buddy. Why Sauvignon Blanc? The acidity in the wine ‘cuts’ the grease from the deep-fried batter. If you have the stomach for it, it’s a winning, albeit macabre, combo. ¡Salud, y que viva el Perú!

Latinas y vino: An interview with the president of Nevarez Vineyard

9 Aug

She’s smart, she’s passionate, and she’s the president of the first Mexican-owned vineyard in Paso Robles, California. Señorita Vino had the honor of meeting Dena Marquez, head of Nevarez Vineyard, at East L.A. Meets Napa, an annual fund raising event held at Los Angeles’ Union Station. Ms. Marquez took time to share her thoughts on the intersection of work, wine and how wine knowledge can be a career asset.

Dena Marquez answers a question about Nevarez Vineyard at East LA Meets Napa on July 20.

Señorita Vino:  How did you get into the wine business?

Dena Marquez: I was in retail management for 13 years and I just got worn out. After some some soul-searching, I decided I’d quit and go to law school. I love helping people, and I was starting on this new path when I learned through my mom that Mr. Nevarez [the owner of Nevarez Vineyard] needed some help. She had been his bookkeeper for 16 years, so he knew me and it went from there. I was a beer kind of gal before, but now I’ve really gotten to love wine. It’s such a different experience from a casual beer–the romance attached to it, the stories you hear about the bottles.

SV: Tell me a bit about Juan Nevarez’s vision.

DM: He migrated to the U.S. from Mexico with barely a third-grade education, but he’s accomplished so much. He created the first Mexican-owned vineyard in the county, and he’s quite the entrepreneur. He was once an organizer for Cesar Chavez and today he has a labor contracting business in addition to selling his grapes to some of the local vineyards. He also does consulting work on vineyard management. He’s been in the business for over 30 years, and people are always asking him how he gets his vineyard to look so beautiful.

SV: Latinos have always played a role in California’s wine industry, and today, more and more Latinos are consuming wine. What are your observations?

DM: The thing I love about wine and Latinos is that we’re coming into our own and getting higher positions in the business world–lawyers, politicians, corporate leaders. You go to events and dinners and everyone is into wine; it’s important to know about it because you can join the conversation. If you’re invited to your boss’s house, wine makes a nice gift and you can talk about the history and the region. Wine enters so many people’s conversations, regardless of  their position. Knowing about wine and being able to talk about it can help you professionally.

SV: How do you suggest Latinas, or anyone new to wine, begin to learn about it?

Start with the smaller wineries. Paso Robles is a great place to learn; we’re not as commercialized as Napa Valley. It can be intimidating to go to Napa and Sonoma and feel like you don’t know what people are talking about. Paso is more intimate, people are more willing to teach you about wine. Be open minded and experiment with your palate. Our wines are easy to drink and go great with food. I like that they’re not too complex, which is good if you’re not that familiar with wine.

SV: Do you have a favorite memory related to wine that you’d like to share?

DM: [Laughs] I have a lot! My favorite thing is going to charity events and seeing people drink our wines for the first time and love them. I still hold my breath every time they taste. I’ll watch their faces and I’ll be thinking, I hope they like it, I hope it’s good. If they do, I’m ecstatic! It’s been so many years but I still get that.

Happy Swiss National Day – Aug. 1

1 Aug

If you ever wondered how Señorita Vino first became a wine lover, count your lucky estrellas that I’m still studying for my Wines of Bordeaux exam next Monday and I’m too slammed to write an original post. Here, enhanced by some snazzy photos I just snapped  (and sporting a new, timely  title), is my first-ever Señorita Vino blog post, which explains how my love  for wine was born. Wondering how Swiss National Day ties into all of this? Read on! (But please spare my parents a collective heart attack by not telling them that I got into a car at age 22 with a strange man and let him drive me to the outskirts of Geneva, Switzerland, just because he promised me a fabulous meal with some local wines. ¡Gracias!)

This is the ACTUAL map I took with me to Switzerland as an impressionable young college girl. And no, I’m not a hoarder.

At a wine tasting event last month, someone asked me how it was that I came to love wine. It all started 23 years ago in the countryside outside the city limits of Geneva, Switzerland. The middle of nowhere, to be exact. With a man I had met only two hours earlier.

But it’s not what you think. This is not that kind of blog, and I was not that kind of chica.

I was a 22 year-old Latina in her last year at the University of California, away from home for the first time on a summer work-abroad program. That was the summer I came into my own, and to get back to the story, the summer I discovered the joy of wine. And improved my French.

The man in question was a thirty-something banker who had taken a liking to my gringa roommate. He had asked her to dinner at a small country restaurant, and she was nervous about going for a drive with a man she barely knew. So I took one for the team and accepted her invitation to join them.

That photo in the background reminds me of the experience I’m about to describe. By the way, the Swiss National Tourist Office did not sponsor any part of this post. I just happened to find this brochure in my living room. (De nada, Swiss National Tourist Office.)

What I remember most about that afternoon was not so much the conversation or even the food, but the glorious red wine. I couldn’t tell you the name or the grape. At the time, the only things I was jotting down in notebooks were French words I’d never heard in my literature classes (bretelles for bra straps, Coupe Danemark for a lethal portion of velvety hazelnut ice cream with heavy chocolate syrup, served in a cup the size of a fish bowl).

And this, my friends, is fromage. Real Swiss cheese. From left to right, Vacherin Fribourgeois A.O.C., Holzmilch Kase, and Le Maréchal.

Maybe it was the bucolic country setting. Maybe it was the thrill of being with a European man who could school my American boyfriend back home on wardrobe and manners. Regardless, I was hopelessly, unapologetically, deliciously hooked on wine.

This is a Swiss white wine made from the Fendant, or Chasselas, grape. The book in the background is the same Baedecker’s that accompanied me on my Swiss odyssey back in college. I swear I’m not a hoarder.

Which brings me to today. Before I head into the kitchen to pour a glass of Australian Shiraz, I want to share a few things you can expect to see on this blog. Let me stress that while I may be targeting my fellow wine-loving Latinas, this content is for everyone and anyone who loves wine, wants to learn more about it, or would like to share their knowledge or expertise about wine. I’ll be writing about wines I think you might enjoy, tastings and events that I visit, profiles and interviews with people in the wine industry, factoids about what I’m learning in the UCLA Extension wine education program, and maybe a few foods I enjoy with various wines.

So cheers, salud,  and santé, chicas y chicos! And a special toast to the fine Swiss gent who started it all.

Chilean wine – poetry in a bottle

13 Jul

Chicas y chicos, did you know that Chile’s national treasure, the great poet Pablo Neruda, waxed rhapsodic about Chile’s other great national treasure, wine?  To set the mood for today’s post on Chilean vino, here’s an excerpt from his aptly named poem, Ode to Wine:

ODA AL VINO

Amo sobre una mesa,
cuando se habla,
la luz de una botella
de inteligente vino.
Que lo beban,
que recuerden en cada
gota de oro
o copa de topacio
o cuchara de púrpura
que trabajó el otoño
hasta llenar de vino las vasijas
y aprenda el hombre oscuro,
en el ceremonial de su negocio,
a recordar la tierra y sus deberes,
a propagar el cántico del fruto.

-Pablo Neruda

Don’t speak español? Ningún problema! Here’s the English translation:
ODE TO WINE

I like on the table,
when we’re speaking,
the light of a bottle
of intelligent wine.
Drink it,
and remember in every
drop of gold,
in every topaz glass,
in every purple ladle,
that autumn labored
to fill the vessel with wine;
and in the ritual of his office,
let the simple man remember
to think of the soil and of his duty,
to propagate the canticle of the wine.

- Pablo Neruda

Señorita Vino had the recent honor of dining at Boa in West Hollywood with one of Chile’s premier winemakers, Aurelio Montes, who was in Los Angeles to promote Montes Wine’s newest project, Outer Limits, featuring wines made in vineyards on the more remote boundaries of some of Chile’s most renowned wine growing regions.

Señor Aurelio Montes, the legendary winemaker behind Chile’s Montes Wines.

Outer Limits is designed to appeal to a new generation of wine drinkers who are open to new expressions of classic grape blends. Case in point: Wines made from the Montes vineyard located in Zapallar, a beach resort about 112 miles north of Santiago on the Pacific coast. Montes was the first to plant vines here, and one of the resulting wines is made from a classic blend of Carignan, Grenache and Mourvedre, but with an intensity and a slight salinity that hint at the vines’ seaside soil and climate.

Cabernet Sauvignon and Carmenere are among Chile’s signature red wine grapes.

In last week’s post, we talked about terroir, or how climate, geography and soil affect the aromas and flavors of a wine. Another significant influence are winemaking techniques. We could spend half a year talking about the various decisions a vintner makes that will impact the flavor, texture and aroma of a  finished wine. For now, I want to mention one of Montes’ more esoteric techniques. Gregorian chant music is piped into the barrel room of his winery, because, as he puts it, “Happy people make good wine.” Amen to that!

Twin angels grace the label of Montes Twins wine, a 50-50 blend of Malbec and Cabernet Sauvignon. Hallelujah!

Music by monks is not the only divine element playing into Montes Wines. Angels are ever present on nearly all Montes wine labels and in quite a few of the names. Montes tells the story of a recently deceased winemaking partner whose love of motorcycles and penchant for risk-taking resulted in some close calls. He believed his guardian angel saved him from near-lethal scrapes, and the two decided to incorporate angels into their fledgling winery back in 1989. The company has since enjoyed stratospheric success, and Montes is a firm believer in paying it forward. In September, the company will launch its “Angels in Action” campaign, through which 5 percent of total sales will be donated to the Cystic Fibrosis Foundation.

Montes Alpha M wines have consistently received ratings in the 90s from renowned wine critics.

And speaking of things celestial and sublime, a post about Montes Wines would not be complete without mentioning the Montes Alpha M wines. I tasted the 2009 vintage and was impressed by the silky tannins and bold fruit aromas. This is an elegant wine that can be aged about 20 years and is a harmonious blend of 80 percent Cabernet Sauvignon, 10 percent Merlot, 5 percent Cabernet Franc and 5 percent Petit Verdot. Though definitely not a bargain wine at about $90 a bottle, it’s worth the investment if you’re starting a wine collection and are looking for some bottles you can hold onto for a special occasion.

Filet mignon and herbed butter pairs divinely with Chilean red wines.

Food and wine together are edible poetry, in my book. Chile makes some refreshing white wines that pair well with poultry, seafood or veggie dishes.  I was able to taste some Montes Outer Limits Sauvignon Blanc. Crisp, refreshing and ripe with aromas of gooseberry and grapefruit, this is a perfect complement to a fish dish or, as part of our tasting menu at Boa, a Caesar salad.

One of the appealing features of Chilean wines is the value, and Montes Wines are no exception. Many of the wines I tasted at the Montes luncheon retail for $15 or less. Some of the Outer Limits wines are in this general price point, and can be found at Whole Foods, but I suggest searching online if you don’t have a Whole Foods store near you.

Neruda’s epic poem, Canto General, is an homage to nature and the Americas. At nearly 500 pages, it’s an undertaking to read it, especially if you have a crazy-busy life. If you should stumble across a copy and have time to read only a few lines, may I suggest the brief section entitled, El Vino. I leave you with an  excerpt:

“Sing with me until the glasses spill over, leaving purple spread out over the table. This nectar comes to your mouth from the earth, from its dark roots.”

- Pablo Neruda, Canto General

[El full disclosure: The luncheon I attended was a press event sponsored by Montes Wines. The opinions expressed in this post are my own. ¡Salud!]

Of Spanish Wines and Soccer Championships

6 Jul

Those of you who have followed Señorita Vino for a while know that she is an avid fan of fútbol, or soccer, as it’s known this side of the Atlantic (and the Rio Grande). In case you  were too busy watching NASCAR, last Sunday Spain secured its spot as a world class fútbol nation by slaughtering Italy 4-0 and winning the 2012 UEFA European Football Championship, known as Euro 2012. This of course follows their 2010 World Cup championship and their previous UEFA Euro victory in 2008.

“No hay 2 sin 3!

In honor of España’s recent triumph on the soccer field, it’s my pleasure to wax poetic about one of the Iberian nation’s top wine producing regions, Rioja. I attended a trade tasting of Rioja wines a couple of months ago, and these are some of the highlights. So sit back, pour yourself a glass of Tempranillo and read on…

Wines from Spain’s Rioja region.

The Rioja region is located in north central Spain and lies between mountain ranges. The river Ebro runs through it, resulting in fertile soil on its banks. Divided into three sub-regions, Rioja Alta, Rioja Baja and Rioja Alavesa, the diversity of the terrain and climate makes the region ideal for growing the versatile Tempranillo grape.

Tempranillo is the signature grape of the Rioja region.

Soils in the Rioja region are of three distinct types–chalky clay, alluvial (clay or silt carried by rivers and streams), or ferrous clay. ‘Ferrous’ comes from the Latin word for iron, and these soils are distinctive because of their reddish color from the high iron content. So why am I talking about dirt, when you came here to read about wine? Because the earth in which grapes are grown will have some influence on the flavor and style of the wine. This is one aspect of terroir, a word that comes from the French and is used in the wine world to describe the sense of place that typifies a wine. Climate, geology and farming techniques all play a role in the evolution of a wine.

Lovely Rioja (image courtesy of Vibrant Rioja)

One way you can identify a wine made from grapes grown in ferrous soil is a subtle metallic taste, not unlike the taste you get when you accidentally bite the inside of your cheek and taste a bit of blood. If I had one of those uber-cool product placement jobs, I would score points with wine geeks for placing a few bottles of Rioja in a future “Twilight” flick, maybe in a scene where Bella goes out for a drink with the girls after  finally leaving pasty, high-maintenance Edward and his erratic mood swings.

This is *not* a Spanish wine, but I thought the picture went well with the preceding sentence about moody vampires and girls’ night out. If you’re offended by profanity, just cover your eyes.

Although Rioja is best known for red wines made primarily from Tempranillo, Garnacha, Graziano and Mazuelo grapes, there’s a little something for white wine lovers, as well. White grapes grown in Rioja include Viura, Malvasia, Garnacha Blanca and Tempranillo Blanca. Now comes the timeless question, which foods go with wines from Rioja?

Hard cheese and charcuterie are a fine match for wines from the Rioja region.

My personal favorite is cheese and charcuterie. But Rioja wines pair beautifully with foods that won’t overwhelm their delicate flavors. More youthful Rioja wines, or those with the label “Crianza” or “Cosecha,” will complement a turkey dinner, pasta or roasted fish. Barrel fermented white Riojas pair well with fish, shellfish and salads. If you’re looking for something a little more robust in terms of wine and food, go with an older Rioja (look for “Reserva” or “Gran Reserva”), which will be an elegant fit for lamb, risotto, beef stews or game.

Spanish wines are an excellent value, so stock up!

And speaking of game, that brings us back to where we started, and that was Spain’s glorious Euro 2012 victory. You’ll feel victorious yourself when you pick up a bottle or two of  Spanish wine. If you remember anything at all from today’s post, it’s this: Spanish wines are an excellent value, and you won’t go broke adding a few bottles to your wine collection. You can get a quality bottle of Tempranillo for as little as $7 or $8. Of course, there are high-priced Spanish wines out there, and you trust fund babies may need to stock up.

So this weekend, my darlings, make it a point to raise a glass to España for its prowess on the pitch–and in the vineyard. ¡Salud!

Today is World Sauvignon Blanc Day

21 Jun

That’s right, chicas y chicos, another wine holiday! Can I get a salud?

Today is World Sauvignon Blanc Day, and there’s  an all-day party on Twitter (#SauvBlanc). To commemorate this auspicious occasion, I’ll be tasting four different Sauvignon Blancs from all corners of the world: Chile, New Zealand, France and California.

Did somebody say fiesta?

Sauvignon Blanc has a special place in my heart because it’s the first wine my husband and I discovered together when we were dating. If you join the celebration today, you’ll see why it’s so easy to love. Who knows, you may even channel your inner Señorita Vino and find true romance over a glass. (El Disclaimer: Señorita Vino makes no guarantees that you will find your soulmate today. So don’t quit the Match.com membership just yet).

There’s a Sauvignon Blanc for almost every palate. If you’re a passionfruit and nectarine kind of chica (or chico), try a Sauv Blanc from New Zealand’s Marlborough region. Oyster Bay is one of my personal favorites; you can find it for around $10 at a wine shop or grocery store.

New Zealand is credited with starting the Sauvignon Blanc revolution in the 1970s.

Love the refreshing scent of grapefruit and fresh cut grass? Northern California has some beautiful Sauvignon Blancs with fresh citrus and herbal aromas. St. Supery is the California Sauv Blanc that my husband and I bonded over, and it happens to be the first wine club I ever joined back in 2000, the year my husband caved to relentless nagging and asked me to marry him. (El Full Disclosure: St. Supery was kind enough to provide this bottle for today’s festivities. And no, it’s not because I’m a member of their wine club. In fact, they had no idea I was a member until I did an El Full Disclosure on them and said so. Aren’t you glad I’m so ethical? St. Supery, you guys ROCK. And no, they didn’t pay me to say that.)

California Sauvignon Blancs feature herbal and citrus notes.

If you like mineral notes with olive and lemon aromas, France’s Loire Valley produces Savignon Blanc in the classic style. I found this one at Total Wine for $13.99.

A classic style from France, the birthplace of Sauvignon Blanc.

Last but certainly not least, if you’re looking for a lighter-bodied wine (less alcohol) that you can sip casually on its own, you may want to show your amor for one of our own by trying a Chilean Sauvignon Blanc. A complete steal at $5.99.

Me encantan los vinos chilenos.

You’ll hear people describe Sauvignon Blanc as having some characteristics beyond the aromas and flavors mentioned above. Bear in mind that the country in which the wine was made will have a big influence on what flavors you’ll detect. Some people can smell guava, cilantro, fig, bell pepper, lemongrass and dill. If you’re drinking a Sauvignon Blanc that was aged in oak, you’ll notice some aromas that are associated with wood, such as vanilla and sweet spices.

One scent that you may also detect is kitty pee. Yep, you read it right, and no, I don’t make this stuff up. Sounds weird, I know, but I have actually smelled this in some Sauvignon Blancs, and it’s not a flaw (nor did they let the cats loose in the winery); it’s just a characteristic of the grape.

“Can I get some sardines with my Sauvignon Blanc?”

On that note, let’s talk food pairing. The crisp acidity of Sauvignon Blanc can act as a palate cleanser, making it a perfect starter. That same acidity makes it a good match for salads with vinaigrette dressings, and it ‘cuts’ through foods with cream or butter-based sauces. It’s also a great match for ethnic foods with a little kick, like Thai or Indian dishes. The wine’s lower alcohol content feels refreshing after the burn from spicy-hot seasonings. And it goes great with guacamole.

Sauvignon Blanc complements just about every cheese I love. For you purists, the classic pairing is Sauvignon Blanc with a French chèvre, or goat cheese. The acidity in the wine matches the tang in cheeses made with goats’ milk.

So there you have it. Stop reading, go pour yourself a glass of Sauvignon Blanc and join the fiesta. ¡Salud!

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