Wine Review:

Roessler Cellars

I have recently made may way through a few bottles from Roessler Cellars. I have seen there wines but hadn't tasted any...and I thought I should change that. Well I am glad I did. The wines are made by the acclaimed Wells Guthrie of Copain Wine Cellars.

2002 Roessler Pinot Noir (Sonoma County)
A really enjoyable Sonoma Coast Pinot. If you like wines with a toasty dark fruit profile, this is for you. You can immediately smell tobacco and a hint of coffee mixed with blackberry. Flavors follow the aromas. Not much acidity to this wine and so I don’t think it stands up to food very well but if you are just looking for some hedonist pleasure, give this wine a try. Drink now.
91 pts

2003 Roessler Pinot Noir Red Label (Sonoma County)
Very similar to the 2002 but maybe not as well integrated. With a little more bottle time should be very comparable to the previous year. The only distinct difference at this point is the aroma of burnt rubber. Reminded me of something from Spain.
90 pts

2002 Roessler Pinot Noir Sangiacomo Vineyard
This was nice but I think it needs some time. Lots of sweet cherry and a touch of earth on the nose. The attack was sweet and tart when I first opened the wine. There was also a lot of heat, which I really dislike. So I poured a full glass and went to cook dinner. After an hour things started to integrate. Red fruit mixed with a small amount of citrus. Medium to high acidity. As more time went by some earthy flavors showed up. This is on the border for me. My thought is that with a couple of years the flavors will integrate and it will an incredible value.
89 pts (I think there is big upside here and in a few years I may want to revisit my score.)

2003 Roessler Pinot Noir La Brisa (Sonoma Coast)
Well this one was a miss for me. Where I felt the previous 3 wines showed bold concentrated flavors, I thought the La Brisa was relatively simple. The nose was completely muted. Mild flavors of cherry and green tea. It is a decent wine but a step down from the other 3.
85 pts

So keep an eye out for Roessler.

Cheers,

Jason

The Constant Gardener is Awesome

There are a ton of great movies out there and a lot more crap. This was one of the great ones. I missed it in the theater, but was happy to catch it at home. Ralph Fiennes did a fine job, but Rachel Weisz was excellent. I love how it was filmed. The story was moving. It's the kind of film that does something to you and makes you feel something. Watch it!

~ Brock

Proof That You Can Eat Like A Pig and Still Kick Butt

If you've followed my posts about pre-event eating, then you know I was scheduled to race a triathlon on October 9. You also know that I didn't change any of my eating habits, including eating butter, fat, red meat, wine and chocolate on an almost daily basis. So what happened? Welcome to the gun show!

On a serious note, I finished slower than I thought I would, but still did well. I really noticed a lack of energy and fatigue. Of course it probably didn't help that I had bronchitis for the month leading up to the race, and hadn't exercised in six weeks prior to the race. In the end, it's not a good message, because I know I can do well in a race without proper diet or exercise. What message does that send?

So, I'm thinking of running a marathon in March 2006. I was also thinking of modifying my diet. Not to remove the good things...are you crazy? Just to limit my intake. I was thinking that if I lost about 15 pounds, I would do just fine. What do you think?

Chronicles of Narnia Disappoints

It's like I'm not allowed to say it. Like I'll be struck down. But be honest, didn't you feel like you were watching a happy Lord of the Rings spinoff? I mean, C.S. Lewis wrote an amazing book; an amazing collection of books. All I saw on the screen was a film using the expensive theatrics typical to every other big budget film. I didn't see the nuances of the story. I didn't see the details from the book. I didn't see the real deal. All I saw was the "wow" factor.

Don't get me wrong. I'm not saying that it can't be executed nicely. In Lord of the Rings, the Fellowship of the Ring, there are many parts of the book that do not appear in the movie. It's a practical problem that I understand. But, when you watch Fellowship of the Ring, you get to know people. You see the story along with the "wow" F/X. It just didn't seem to happen in this film.

Maybe I'm being critical. It's just my opinion. I wish I would have watched Memoirs of a Geisha instead.

Happy movie-going!

~ Brock

Pasta With Sausage and Mushroom Cream

Here is a dish that is easy/medium in difficulty but is sure to impress. The deepness of the flavors will have people thinking they are eating at a restaurant, especially if you make sure the plating is attractive. I have left multiple variations so try this recipe and then tweak to your liking.

First, here are a few thoughts on garlic and hot spice. I would almost always use garlic. My wife and I as well as our friends and family love garlic…so more is better, or a least a little in everything is good. If you are like me, make sure to try things without garlic. One dish that has been a staple in our kitchen for 10 years had lots of garlic and then one night I had no garlic. I substituted shallots and guess what, it took the dish to a new level. I’ll post the recipe soon.

The same goes for spicy hot foods. We love and crave it but I can often destroy delicate flavors and you end up missing out on so much. That is why I first recommend using mild sausage.

INGREDIENTS

• 1 lb Pasta: (I like penne or rigatoni because the meat an mushroom get inside for a little surprise, but spaghetti or linguini would work well also). My favorite pasta is Latini but Barilla is also very good.
• ¾ lb Italian sweet sausage: (casings removed and sausage crumbled) Try with a combination of sweet and spicy.
  
• ½ cup chopped shallot: (optional: add 1 clove of chopped garlic as well) Could use onion.
  
• 2 cups chopped crimini mushrooms : (also known as brown or baby bellas) These are actually young portabella mushrooms. You could also add a small amount of dried porcini mushrooms. Re-hydrate the mushrooms in the broth. Then strain the broth through a sieve or colander lined with a paper towel or coffee filter. Use this mushroom broth for the sauce. Yum!
• ¾ cup heavy whipping cream
• ¾ cup dry white wine or low sodium chicken broth (use Swansons)
• 1 cup parmigiano reggiano + a little extra for the table: (None of that green can crap, get the real thing, you’ll be glad you did)
• 1 Tbsp Unsalted butter
• kosher salt
• fresh ground black pepper
• 1 Tbsp olive oil
• chopped flat leaf (Italian) parsley for garnish

1. In a large skillet with medium/high heat add the olive oil, when oil is shimmering add sausage. Cook until browed. Remove to a plate with a slotted spoon.
2. Begin cooking the pasta as per instructions. Make sure not to overcook. It should be al dente. Make sure the water is salted (like sea water)
3. Add mushrooms to the pan. Add butter. Toss to coat. Once the mushrooms have released their water, add salt and pepper. Stir occasionally. About 5 minutes.
4. Add wine or broth and scrape up all the bits stuck to the pan. Then add sausage.
   
5. Add cream and reduce by ¾. Should be thick enough to cover the back of a spoon.
6. Add Pasta (only add as much as the sauce can take, don’t add too much pasta). If you skillet is too small, drain the pasta and add to pot that had the pasta in it. Stir together over medium heat for about 30 seconds. If it is too dry, add a little pasta water. Turn off the heat and stir in the cheese.
7. Plate it up and sprinkle with chopped parsley.

You can enjoy this dish with a dry white wine such as chardonnay or with dry red wine that is on the lighter side. Maybe a Chianti. I myself had a California pinot noir.

Jason

Chaucer's Mead Winds Up A Meal

And New Years wasn't complete without dessert and a wine to go with it. I brought a Chaucer's mead and we warmed it with spices. This particular mead is made from honey and makes you think you should be eating meat and bread in England in the days of king Arthur. You'll love it.

It's worth every penny, and I buy a bottle every single year. Try it out!

~ Brock

Kirkland Bordeaux Ain't Bad

I had new years dinner with my wife and son, close friends and abundant wine. Our host invited us to her beautiful house and shared her famous black bean soup. It was awesome!! The wine was flowing from many bottles, and one of them was Kirkland's bordeaux release. To be honest, I have never tried a Kirkland wine (Costco's brand), but I was quite surprised to find that it wasn't bad at all. It was medium bodied and bursting with berry. Not too sweet or tannic. Decent. I don't recall the particular wine and Costco doesn't list it on the website, so you'll have to go into the store to find it. Good luck.

I think I'll try another Kirkland wine.

~ Brock

Recipe: Chili Chicken Pasta

This is an at home classic for us and I think our own invention. Well sort of. My wife and I started cooking this right after we got married in '93. I am not sure where we got the original idea, but with our friend Mike, we made multiple variations. Well this is where we have landed but as always, try your own variations. You can add mushrooms, use chicken stock instead of wine or even toy with different cheeses.
In the picture, you see two plates. The one in the forefront is my wife's (notice the extra chilis). If I ate that, I would be praying for ice cream.

Bon Appetit!!!

½ ROASTED CHICKEN (To make this dish easy and fast, just buy a roasted chicken from the local market, pull off the bone and shred.)
2 LARGE SHALLOTS
2 CUPS OF ZUCCHINI (Halved lengthwise and sliced)
2 to 4 CLOVES OF GARLIC (Depending on your taste.)
1 to 4 SERRANO CHILIS, (Sliced) (Depending on how much heat you can handle.)
1 CUP DRY WHITE WINE
EVOO (Enough to coat the pan)
1 TABLESPOON UNSALTED BUTTER
SMALL SPRINKLING OF DRIED SWEET BASIL
1.5 CUP PARMIGIANO-REGGIANO CHEESE
KOSHER SALT
FRESH GROUND BLACK PEPPER
1 CUP FLAT LEAF (ITALIAN) PARSLEY
1 Pound Pasta (For this I like a thin flat noodle or even a round noodle but something like angel hair would be too delicate. You could also use Farfalle (bow tie).

1. In a bowl, toss the zucchini in kosher salt. This will remove the moisture and make sautéing easier. Pour zucchini onto a clean towel (that doesn’t smell…not washed or dried with fabric softener)
2. Heat the EVOO and butter until hot and shimmering…do not brown the butter
3. Add shallots and a touch of Kosher Salt and a grinding of black pepper; cook until translucent
4. Add Serranos, Zucchini, Garlic and Sweet Basil
5. Cook until zucchini is softened
6. Add chicken
7. Once the chicken is hot, add white wine and bring to a boil. Lower the heat and simmer
8. Check seasoning. Add salt if necessary
9. Once the sauce is reduced and getting thick (about 8-10 minutes), cook the pasta until aldente and drain, reserving 1 cup of the pasta water
10. Add pasta to the pan and cook for 30 seconds (add small amount of pasta water if it is too dry), turn off heat and stir in cheese.
11. Garnish with parsley and if you are daring, sliced Serrano chilis.

Wine? Are you fricken kidding me....Go with Beer!

Jason

Recipe: Chicken Salad

This is one of the staples in our house. I think it is an amalgamation of something my mom taught me. A simple salad with broiled or grilled chicken over the top. I like to use a crisp lettuce like romaine because it holds up against the other ingredients. As far as wine, I can’t really give the perfect match. If you’re like me and drink red with almost anything, I would go for a fruit forward Pinot Noir or a Beaujolais. Have a bit of a chill on the wine. For a white, if you are looking for something with richness, go with a Chardonnay otherwise try a Pinot Gris (just guessing, as I haven’t tried it).

Chicken Pre-Prep: Rinse chicken and trim fat. If I am grilling it, I like to butterfly it so I can cook it quickly and have less chance of overcooking. Throw it in the marinade for 1 to 3 hours.

Chicken Marinade & Prep

• Olive Oil (enough to cover the chicken)
• Juice of one lemon
• 4 or 5 cloves of garlic (mashed)
• Fresh rosemary or thyme
• Lots of fresh ground black pepper
• Splash of dry white wine (optional)

• Marinate 2 boneless chicken breasts (1 whole breast)
• Remove from marinade and salt and pepper it up.
• Throw on a Hot grill or in the broiler and cook until done.
• Remove and let rest.

Salad

• Romaine Lettuce (enough for 4 people or how ever many you are serving)
• 1 Avocado (diced and sprinkled lightly with salt)
• 1/3 cup Extra Virgin Olive Oil (Good quality…be sure to taste alone)
• ¼ cup Balsamic Vinegar
• Generous grinding of black pepper
• Blue Cheese for sprinkling

• Whisk the Oil and Vinegar together and toss with the salad. Do not saturate the salad…this is NOT TGIFridays.
• Gently stir in the avocado.
• Sprinkle with blue cheese (a little or a lot, depending on your own taste buds)
• Put salad in chilled bowls
• Slice chicken and place on top of the salad
• Hit it with pepper one more time if you like

Enjoy!!!

Jason

Chile De Arbol Salsa

I know this is a common salsa but I originally got the idea from Michael Chiarello and a recipe he calls Felicita’s Hot Salsa. I made his version but I found it bitter a bit lifeless. So I began screwing around with it and came up with this. I changed it by lightly pan roasting the garlic, added sugar, lime juice, and cut the stems off the chiles. This salsa carries a lot of heat so be careful. It is great on chicken tacos. I will post my chicken taco marinade in a few days.

See my wine comments below.

Give it a try!

1 oz. dried chiles de arbol, stems cut off
1 cup of water…just enough to fit the chiles
1 to 2 cloves of garlic (unpeeled)
1 teaspoon dried Mexican oregano
1 tablespoon of sugar
1 to 2 table spoons fresh lime juice to taste
1 cup of salted water (using kosher salt makes it easy to control). I liked it about as salty as seawater.

1. Heat the water.
2. In a foil lined skillet, toast the unpeeled garlic for about 4 or 5 minutes, turning often. Remove.
3. Add the chiles to the skillet and toast for about 10 minutes. Watch closely and make sure not to burn. They should be somewhat soft.
4. Peel and chop the garlic.
5. Add the garlic, chiles, sugar and Mexican oregano to the boiling water and simmer about 10 minutes.
6. Pour into a blender. Blend (be very careful with the hot liquid. Be sure to cover and hold the lid with a towel.)
7. Add lime juice to taste.
8. Adjust salt if necessary.

Because of the heat of this salsa you will need to choose wisely when it comes to wine. Beer may be your best option. For me, I tried a California syrah but the heat killed it so I ended up with a nice 2004 Vouvray from Domain Pichot. I white wine that is slightly on the sweeter side. Be sure not to get a late harvest Vouvray, which will be too sweet.

Jason

What Wine Do You Taste In Your Jelly Belly (click here)

Genius. I really do think this is great, although I haven’t tried it yet. This would be really fun for a tasting. What does wine taste like…well…wine, but as interest in wine grows, we want to identify flavors and measure the complexity of the wine. Well now there is one more way to do that. There is even a “dirt” flavored Jelly Belly. Wow! It won’t be long before that “butt” flavored cat food finally shows up.

Jason