The Chook Shiraz-Viognier `10 $12.99 **(*)

This is a very interesting light, bright and peppery wine. It is interesting because it's a blend of 95% Shiraz and 5% Viognier. So it's a robust, full flavored red wine with a hit of fruity white Viognier.  Ben Riggs, famed Australian "Flying-Winemaker" is known for his beloved McLaren Vale Shiraz .  I bumped this an extra star because it is a pretty straightforward representation of a good Shiraz blended to be lighter and well, "interesting". We all need to shake it up every once in a while and think outside of the box.  Thank you Mr. Riggs.

The wine paired well with Veal Paprikash, from The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard; with truffled mashed potatoes and asparagus.

Peter Lehmann of the Barossa Shiraz `08 $12.99 ***

It is unofficially Fall.  We've had gallons upon gallons of rain dumped on us and the sun finally decided to peek out from behind the clouds to say hello. We've been craving comfort food.  For S & JPH, that would be Chanterelles  (opening the box below made me go weak in the knees) and Andouillette (an S. & JPH favorite:  French Tripe Sausage... I agreed to try one bite).

As the smell of sauteing Andouillette filled the kitchen, JPH suggested that I grab a "BIG" bottle from the rack to have with dinner.  We agreed on this Peter Lehmann Australian Shiraz from a mixed case bought at Coves Discount .  I love mixed cases -  there is a discount (JPH declared this case averaged $12.00 per bottle), we get to try some new selections, and have some old favorites.

This Barossa Shiraz is now in the latter category - we will be having more in the future.  At 14.5% ETOH, it was bound to be a prize fight in a bottle, and at first, it was.  First pour straight after unscrewing the top, it was rugged; all you get is a punch in the mouth of flavor and an after-burn. As we cooked, it sat for a while. I didn't get a chance to aerate it, but time did the trick anyway.  Between having time to "breathe" and a swirl in the glass, the magic of natural aeration had a chance to release the rugged concentration in the wine.

Our plates were filled with the powerful flavors of Andouillette with spicy mustard, fresh baked white bread, chorizo potatoes and garlic & bacon dressed with spinach (I called the meal "Pork Three Ways").  Paired with this Shiraz, the flavors worked really well together. By the time S. joined us at the table, it had become a robust, smoother wine - still with a punch of flavor, predominantly chocolate - but blackcurrant was there too.  S. took a sip and declared it a good wine. It became a fruity, chocolaty Shiraz that tamed the wild beast of tripe sausage (well, my one bite at least).  Between the three of us, the bottle was finished before the plates were empty.


Thank you Peter Lehmann, for being the champion of the Barossa Valley.  In 1979, he saw an over production of grapes and a need for wineries.  The original consortium was named Peter Lehmann Wines, and now, 31 years later, Barossa Valley is on the wine map and on my list of places to visit. This is a good Shiraz for a fair price. When you pair it properly and treat it with respect (let it get some air), it will make you very happy.

Grant Burge Sparkling Chardonnay NV (not TJ's) £15.99/$25.33 **

I am in London.  We drink a lot of Champagne here.  A lot. As we were strolling through the Whole Foods on Kensington High Street, I saw Grant Burge Champagne on the shelf.  I loved their Tawny Port,  an Aussie friend recommended their Champers and we had it tonight with a very eclectic dinner of cheese and random selections from Whole Foods.

About the wine.  I am a Laurent Perrier swilling Pinot Noir varietal snob.  Grant Burge never stood a chance. Theirs is a Pinot Noir/Chrdonnay blend that tastes of slightly under ripe strawberries when well chilled, and a slight hint of peach when warmer.  It is just too sharp for me.  It is a very straight forward wine, but for the price point, it just isn't going to break the prosecco revolution that is currently taking over sparkling wine. I do see this as an alfresco wine.  A slightly chilled bottle for a picnic maybe?  It is winter, I can't help but dream of picnics.

We had fun with it. 
A certain someone bought an evening dress
for a Ball next Saturday and 

a certain younger sister played dress-up and "Top Model"
as I was taking the pictures.
A good time was had by all.

Brothers in Arms Langhorne Creek No. 6 Shiraz Cabernet Sauvignon `04 $14.99 (not TJ's) ***

I was told to pick a bottle.  After a run to Coves Discount, we had just restocked the wine rack, I had a lot to choose from. I picked this Shiraz/Cabernet Sauvignon (85%/15%) blend. Innovative "New World" label. (check)  Screw Top. (check) Australian.(check) I knew that I was in for an adventure.

First sip.  Wham, it was like being punched in an all out flavor bar fight - it was like the cherries, blackberries and bittersweet chocolate were in brawling in my mouth (in a good, adrenaline filled way).  And there was an after burn. I laughed: "This is gonna work with the ham steak!"

JPH grabbed the bottle "14.5% ETOH... leave it to the Australians...." And then our whole conversation turned into one massive stereotype of manly Australian musings. None of which I remember, but each was hilarious at the time - maybe something about this wine putting hair on your chest. I may have challenged a Pouilly Fuissé to a fist fight. (S. is in Asia, so she couldn't roll her eyes at us for being silly).

Really, this is a fun wine.  It packs a lot of flavor into it.  If you are having juicy steak marinated in garlic, this would be your wine. There is an after burn - which is less and less noticeable as you drink it.  (I would say that the 14.5% ETOH kicks in pretty fast).

After Aeration:  I used the Nuance.  It smoothed it out, but made it less interesting.  My favorite part of the wine is the initial overpowering taste of bittersweet chocolate. After I ran it through the nuance, it seemed not to be as intense. I drank it with our dinner of ham steak with honey mustard, double baked potatoes with cheddar & sour cream, and roasted cherry tomatoes in garlic with wilted baby spinach and chickpeas. JPH drank beer.

I really liked reading the story behind this wine.  I know that it is all marketing, but I bought into it.  New World wine is amazing.  And reading about the budding wine region of Langhorn Creek area south of Adelaide, and the producer Brothers in Arms (sixth generation on the farm - hence #6) well, you got me.  Ana you got me with your wine region running a 2011 photo contest.  I'm not a very good photographer, and I don't plan on being in Australia this year (maybe next year) but I think that this is a great way to promote your region and your wine! 2011 Langhorne Creek Wine Region Photography Competition

I don't think I'd serve this wine at a formal Sunday dinner.  BUT at a Bar-B-Que?  Oh yes! At a ski house in front of a fire while eating bacon wrapped scallops and watching the kids sled over the cliff of dread?  Definitely.

Thank you Australia's Langhorne Creek, for giving us a wine that is unpretentious, big, bold, flavorful, and a lot of fun.

And as much as I'd like to end this review with a clip from my favorite Australian movie 

"The Adventures of Priscilla, Queen of the Desert", 

it would not be fitting for this brawny, rough and tumble wine.  

So, I will end it with a scene from Vermont.  

Here is that "cliff of dread" that I was writing about.... 

d’Arenberg The Stump Jump Riesling `06 $9.99 (not TJ's) ***

The Aussies do it again!  Well, I am giving them a lot of credit for this blend of 63% Riesling, 16% Sauvignon Blanc, 13% Roussanne and 8% Marsanne with a (low for OZ) 13% ETOH, but the truth is that I am learning the importance of paring to make any average wine above average.  Hmmm Food & Wine... someone should really blog about that....

It all started with a man and his cookbook du jour Charcuterie (the same cookbook I have to thank for last month's duck confit and pork confit).  It is a man thing, smoking and/or curing their own meats.  As much as I like bacon, you don't see me building a smokehouse.  BUT, I am lucky that on a Sunday, the man of random body parts (I am talking about this blog's photos, not his ingredients) decided that he was going to make Smoked Trout Rillette.  The last thing I heard when I was heading out the door to the Antarctica Exhibit at the Natural History Museum with my BFF/Sister Holly was JPH saying "I'm waiting for the stores to open and then I'm picking up a dry white to make Rillette."

Imagine my happiness when I got back just before 8pm and there was wine chilling in the fridge, fresh rolls waiting to be toasted and smoked trout rillette in a ramekin just waiting to be devoured.

Now to the wine.  Perfect for cooking and for drinking with a deliciously intense, buttery, salty spread.  It highlighted the butter flavor, cut through the smokiness of the fish, and also brightened the citrucy highlights.  A perfect match makes for a fantastic light meal. This is a crisp, dry wine with a clean taste, I did not taste a mineral finish, but that may have been because of the highly flavored food that I was drinking it with.

I liked it so well that I had it for lunch the next day and paired it with an additional side of pickled beets made with love in Monroe, Maine by the woman I call "Mum" (actually Holly's mother, but I soon discovered that if you show up at the dinner table like a stray cat, they will not only feed you, they'll adopt you too! (for me, it started at age 6 with homemade doughnuts!)). On the second day, I unscrewed the cap, and it was just as perfect a pairing as the night before. The fish was brightened, the beets in their vinegary sweetness did not over power, and I had a great lunch.

And for a final picture, this is what my lunch can look like mid-way through.  Cookbooks open to read about what I am eating, pencil and notepad to scrawl thoughts and another cookbook open to plan for the night's dinner (or just to dream about recipes)

Luchador Shiraz `07 $18.99 (not TJ's) ***(*)

Thank you Australia.  Really.  You have just added to my growing love for Shiraz.  I don't know if it will ever reach the heights of Tempranillo, but you sure are coming close.

Screw top, fantastic Mexican "Luchadore" Wrestler motif label, 14.5%  - now that is one powerful Mexican Wrestler.  Buy you know what, it is simply a LUSH sipping wine.  A mouth full of dried fruit taste, intense, but lush.  A serious undertone of chocolate (hence the lushness). Alone, it was lovely.  Pair with food, well, it made me want to give South Australia a hug.  It smells great: spicy, but kind of brooding, there is a hint of tobacco wafting through.  The label featuring a quintessential Mexican Camp Wrestler belies what comes out of the bottle.  This is a sophisticated wine, and it is easy on the taste buds.  More like a cute Matador that you find sexy even though he is wearing pink stockings. I appreciate the sense of humor.

After the Vinturi:  Don't bother.  It muddles the wine and just accentuates the high alcohol content. Just grab a bottle, screw off the top, pour a glass and enjoy. It went really well with our dinner and could hold its own with any savory dish.
Menu:
Marinated Flank Steak
Leftover Lentils with Lamb, Sausage, smoked Duck Breast and Ham (always better the second day, and will be my lunch tomorrow)
Mashed potatoes
Sauteed Peppers and Onions

d'Arenberg The Stump Jump Shiraz `08 (not TJ's) $14.99 ***

Who knew? I like Shiraz.  This is a good bottle from South Australia. JPH unscrewed the bottle while he was brazing lamb shanks for dinner.  The smell drew me in to the kitchen and I had a pleading look on my face.  Since it would be silly for me to bury my head in the braising pot (I was starving), I appeased my appetite by pouring a glass and starting a review.

First pour:  mmmm a mouth full of blackberries.  Good, fresh blackberries.  No oak to speak of and not much of a finish.  It was mouth watering. There was a bit of an after burn, I looked at the bottle and realized that it was 14.5%.  Yikes.  A good, strong wine - to say the least.

After the Vinturi:  Not much of a difference.  I wouldn't bother.  Just take a big fruity sniff, have a big, fruity mouthful and enjoy this wine.  We pay a Gold Coast premium on this wine, I know that it can be had for a lot less that $14.99.  If you like a nice fresh, fruity Shiraz, I would go for it.

Marquis + Phillips Roogle Riesling `08 $14.99 (not TJ's) **

I can't give every wine three stars.  That seems like all I have been doing lately. Of course, I have upped my game by moving, and I am no longer the person purchasing all of the wine.  It isn't a run to TJ's with a hit or miss grab to fill the box anymore, and the average price per bottle has gone up.  But, I need to be true to my undereducated palate.

This Riesling from South Australia is crisp, on first sip, there is a brief hint of sweetness - like a fresh -  almost over ripe honeydew then there is a predominant grapefruit taste and finally I got a distinct taste of petroleum. Maybe my taste buds just aren't geared to the flavor profile. It wasn't terrible, but it also wasn't a bottle I'd ever be bothered to look for. I didn't stop at one glass - so it wasn't undrinkable.

Cute bottle BTW.  Nice graphics.  This screw top wine (I am a fan of screw top wine) was perfectly drinkable with our dinner of comfort food.  Ham steak, macaroni & cheese and Broccoli a la Romana (broccoli with garlic, olive oil and hot pepper flakes). Dessert was a square of Perugina bittersweet chocolate, and a sip of cognac.

Layer Cake Shiraz `09 $17.99 (Not TJ's) ***

South Australian Layer Cake Shiraz. This is a big, powerful (14.9%), saturated wine. Definitely a food wine.  First sip was wow, intense.  I tried to identify the taste.  It was like a thick blackberry taste with a slight oaky undertone and subtle tannins. I am not a fan of oak but it was understated in this wine, and it gave it a nice platform for the intense dried fruit taste.  After a run through the vinturi, it was smoother, but the tannins were more pronounced.  I wouldn't decant this wine.  Drink it as poured.

We had it with smoked duck breast and venison & pork sausage braised in red cabbage.  (The kitchen was wafting in drool inducing smells all afternoon!) It is getting cooler here in NY, and it is time to start cooking heavier comfort food. There was also some mashed potatoes for the non cabbage eater in the house. (well, they started out as a baked potato and then were modified... long story...)

Layer Cake Wines is an interesting distributor - run by a Canadian.  They seem to have relationships all over the world, their wines come from Australia, Napa, Central Coast CA, Italy and Argentina - truly a global label. It is an interesting story behind Layer Cake - to read more, check this out: Jayson Woodbridge's Layer Cake.  All I can say is good plonk at a good price. I think Jayson's Grandfather would approve.

Grant Burge Tawny Port 10yo (not TJ's) $29.99 ****

There is something about finishing a meal and having a nice glass of Port. This is from the Barossa Valley in Australia, and it was a great find.  (I have to credit JPH) As we sipped and talked about the bottle, we were surprised that it was so good, so inexpensive (for Port) and well, from Australia.  What a surprise, and lest you think that the dinner table is highbrow, we started speaking in bad Australian accents and kept it up through the dessert Torte.

Grant Burge Wines knows what they are doing. It is smooth, rich, fruity and just lovely.  I will be sipping from this bottle for a while, and then maybe I'll splurge and try the 20YO. This is a blend of grenache, mataro and shiraz, but to me, it is less wine like and a slightly sweet, golden raisin flavor. It was a hit at the table, and glasses were refilled a couple of times. This is a great Port, and an excellent buy at $29.99.  This is a bottle to be opened and enjoyed over a few weeks.  We had it on a Thursday night after dinner but it could also be an aperitif for a formal Sunday dinner as well, it does stimulate the appetite.  It is just good drinking.  But I think I prefer it as an after dinner drink. Later this week, I am going to try it with cookies!

Tait Ball Buster `08 (not TJ's) $17.99 ***(*)

I'm going to rave about this wine, because it is a total contradiction and I love contradictions - hence the (*) to four star. This blend of 76% Shiraz, 12% Cabernet Sauvignon, and 12% Merlot is incredibly sophisticated.  When I say sophisticated, this wine makes you think.  First sip, whew, rough.  A strong taste of dried fruit, soft tannins, and well, my tongue needed a break - for a second or two.  Of course we opened it as dinner was being cooked, so I was tasting it alone.  Then, on my second sip, the complexity hit me.  It had the taste of dried fruit (blueberry, cherry) with some earthy undertones and then the tannins, which were oak(y) but disappeared quickly. See, sophisticated - like getting a great electronic present and then realizing you have to read the owners manual to really be able to use it.  This wine forces you to stop and think about it and then once your head is wrapped around it, it is totally enjoyable.

The contradiction?  It is called Ball Buster (hee hee - my inner child is stuck at 9) and it is from Southern Australia. This wine is also a screw top. The screw top is a great economiser, which can recoup some of the expenses in producing this blend. Tait Wines have a craftsman/artisinal view to their products.  I appreciate that, and I appreciate their "Ball Buster" humor. A very good wine, but plan appropriately when drinking it. I expected plonk, and what I was served was an enjoyable education in a glass.

After decanting with the Soireee, the Ball Buster became smoother and more velvety.  There were some spice notes that jumped out after decanting (ed. thanks to the comment below cloves + nutmeg), I would say go ahead and decant this before drinking.  It definitely opens up the wine.  I will also be demoing a new aerator in the next two weeks.... it looks like there may be a better one out there than the Vinturi (my current champion).

Now for the menu.  I was a guest on a beautiful Saturday evening. Miranda styled the pictures as her parents cooked in the kitchen, I drank and wielded my new (to me) Nikon. I took the picture above, and then out came the Head Cheese.  There is a story behind head cheese, part of our dinner table conversation over the past month has been the making of head cheese after butchering a pig (all things that I experienced in my childhood in rural Maine).  So, SMF bought some head cheese at Karl Ehmer's, and I am proud to say that for the first time in my life, I have eaten head cheese (really just ham is aspic - not like the stuff of my childhood nightmares).  The wine went well with the Head Cheese.

We then moved inside for a dinner of:

"Herb Garden Pasta" - Fresh Basil, Parsley (picked from the patio as we were tasting the head cheese), tossed in pasta with a chopped tapenade of capers, anchovies, olives, olive oil and tomatoes.  It was an amazing pasta with strong but not overwhelming flavor.  It paired really well with the Ball Buster.

Mouthwatering fresh corn on the cob from Rottkamp Brother's Farm (I will be doing a post about this farm-stand in the near future - it is amazing!), fresh bread and perfectly grilled steak. The wine in the crystal glass on the left is Muldersbosch Rose. For dessert, we demolished an Apple Tart from Leonetti's, and there may have been Limoncello involved!

You can see from the (not so great) picture on the left that we left the Soiree in situ.  I still think that it is the most awkward of aerators that I have tried, but it did the trick as it was all we had.  (Although, I do think that a classic decanter could be found, I am still enamored with toys...)

Lindemans Bin 99 Pinot Noir 2008 $5.49 ***

This is my fourth outing with a Lindemans wine. It is all things Australia today, Australia in the bottle, Australia on the TV (way too long a movie - but not AS awful as the critics said). I am skipping the Vegemite though (shudder). Since I have enjoyed all of the Lindemans so far, I am expecting that this Pinot Noir will hold to the status quo.

First sip as the pilaf is simmering and the steak is sizzling on the grill, this is a perfectly adequate wine. Fresh, fruity with a dry bite as an aftertaste. No tannins. For the price, I'd keep a couple of bottles on hand for those nights when you want wine but don't want to open up an exceptional bottle. There is a sharp aftertaste. Next glass will be with a run through the Vinturi - and I am curious to see what the change will be.

Well, I have to say that the vinturi is still my best purchase of 2009. It brought this wine to a new mellow level. The weirdness is, now I can taste some tannin (furryish tongue) but the wine is ever so better. Totally quaffable. I'd serve it for a dinner when I want to impress people (and still be cheap).

Menu:
Caprese Salad
Skirt Steak
Broccoli Pilaf
Chocolate and Vanilla Ice Cream

The wine was GREAT with the Steak. Lindeman's, even your fake cork is a good one. A good utilitarian way to save some money and enjoy a good wine. Trader Joe's Wine Shop and the Linedman's Winery are a good match.

Oh, and if you are reading this blog because you are trying to save some money and still live well, I have a tip for you - regarding chef's knives. Ditch your ego and forgo designer knives (and knife sets). I invested $13.10 on a Victorinox 8" Chef's knife and $25.42 7" Victrorinox Santoku along with the 3" Pradel Inox that I bought in Paris at a grocery store, are the knives I use the most - and I love them (my other designer knives languish in their Wustoff block). My guests care about the food that I serve them, not the label on the utensil that I prepped the food with. I've found that keeping my ego in check has saved me thousands - well worth it!

Lindemans Bin 65 Chardonnay 2003 *** (not TJ's)

In NYC, I have a couple of bottles of TJ's waiting to be quaffed, but I actually took a mini vacation to Seattle - and there was wine involved, so here is a review.

Getting to Seattle was a two day event. I now have a deeper respect for the original settlers of the west and the wagon trains.

Now, on to the wine....

Because of the outbound disastrous series of delays, I was upgraded to first class from Laguardia to Chicago and with my meal, on offer was Lindemans Bin 65 Chardonnay. I recognized the name from some of my more enjoyable bottles from Trader Joe's, so I went for it.

Menu:
Brie and crackers
Grilled Chicken Salad with blueberries, cheddar cheese and pecans
The wine is a smooth, fruity chardonnay - not too sweet. It went really well with the brie and added a nice tang when I took a sip after a bite of salad.

In these terrible days of airline cost cutting, whoever buys the wine for American got it right.

I had another glass on my flight from Chicago to Seattle. No food, just a glass of wine. It was a nice treat on a long arduous commute.

Oh, and when I finally got to Seattle, the journey was forgotten, and I had a great time.

As an added bonus, on the way to the airport, Bill took me to a Seattle Trader Joe's. One of the clerks told me that Washington State has a different policy regarding wine sales so there were some different varieties.

Now that I've been to Seattle, I can say I get it. I totally get it.

Lindemans Bin 40 Merlot $4.49 ****

I am always inspired when I spend the night in the LES. On my way to Nancy & Yori's, I stopped at the Pickle Guy's and bought some not so fresh for passover horseradish (I was too late to get the really good stuff).

On my way back home on Saturday am, I stopped at Jeffrey's in the Essex Street Market for some meat. (Jeffrey is a cook's butcher, great service, good selection, quality meat and fair prices)

He was out of hangar steak, so I bought some skirt steak. Next door at the fruit & veg stand, I bought some mushrooms, leeks and young zucchini - it is gearing up to be a nice afternoon.

It is so beautiful out, when I got home, I opened up all of the windows and hauled out the ice cream maker.

Wine: Lindemans Bin 40 Merlot

Main: Grilled Skirt Steak with mushroom/cream/horseradish sauce
Zucchini sauteed with oregano and lemon
Potato and leek mash

Dessert: limoncello sorbet & ladyfingers

I did my usual, as I was cooking, I poured a glass of the merlot to try. First sip - WOW. I like it. Great fruity taste, soft aftertaste, almost a little sweet.

We really, really liked this wine. It is a gorgeous spring day, so we ate outside in the tiny strip of green that I call my garden. As a matter of fact, as I type this, we are sitting in the yard, just finished our meal - gotta love wireless...(we haven't even had dessert yet) and I'm blogging this. Lindeman's Merlot is a 15 - 20 dollar wine for $4.49 - we, the slightly tipsy jury declare it 4 star.

Lindemans Bin 50 Shiraz 2007 $5.99 ***

It has been a while since I uncorked a bottle of wine. I wasn't even going to today, but I decided to cook, and I needed a red for my chili. I poured a glass as I sauteed the spices, onions peppers and ground turkey. Tastes good. It is a nice plummy wine. It is rich, but not overpowering, and there isn't much of a tannin aftertaste. I like it. Now I am inspired and am going to make pepperjack cornbread to go with the chili.

This is a rich, smooth Shiraz, a good stand alone wine, but it also goes really well with food.