Well, later this month I’m heading back to Bordeaux for a few days to get my taste and tour on. My best good friends at Millesima have invited me to return to re-taste the 2015 vintage and see what a year has done to those incredible Bordeaux wines. This will be mere weeks before the 2016 vintage is released for the wine world to taste.
I can’t wait to return to beautiful Bordeaux city. I’ll certainly be heading over to La Cité du Vin, Bordeaux’s Disney World of Wine Museum.
Have any Bordeaux vineyard/restaurant/tourist suggestions I need to try? I’ll have a bit more time to explore on my own this time around. Thanks again to my good friends at Millesima for the opportunity!
Cheers my friends. Until the next glass!
 #sorrynotsorry  Alas, this year I will not be among them, as a new crop of wine bloggers have risen up to take our places. I wish them well. Remember to pack your wine wipes! #wineteeth  I had to ask what a “combi” was. I thought it was some sort of British slang like Whirly Windy Pops that I hadn’t heard of before. Turns out “combi” is just short for “combination van”. I love the Brits.
A wise man once said, “The only club I want to be part of is a wine club.” I’m not sure which wise man said this, or when he said it, but I’m sure a wise man said it. Or maybe it was a woman.
These wine clubs are popping up all over the place and it seems like a pretty fun concept. Bright Cellars was created by two MIT grads who developed an algorithm to determine which wines you should try based on your flavor preferences. I took my quiz and let them know which kind of chocolate I preferred, how I take my afternoon tea, my go-to drink (when the wine has run out), my ideal wine pairing and how adventurous I am when it comes to food and wine. They then paired me up with a few samples, so I decided to have a little tasting party to check them out.
Husband and I planned out a menu and chose three of the bottles to sample. We started with a cheese spread of Cranberry White Cheddar and a stinky Raclette.
The hors-d’œuvres were paired with the 2016 Cameron Corner Verdelho from South Eastern Australia. Melon and citrus on the nose led to a mouthful of herbal green grass. Well balanced, medium bodied, an excellent wine for sipping with cheese. It turned the cranberry cheddar into a mouthwatering explosion. Verdelho is traditionally a Portuguese grape varietal, but it migrated to Australia in the 1820s. Australia is producing some great wines with this grape at attractive price points.
During a brief eating interlude, where husband and I had to finish making the next course, the 2014 Zinsane Zin was opened to allow it to breathe a bit. Meanwhile, in the kitchen, we took the roasted butternut squash and apples out of the oven, scooped the insides into the blender, poured in some chicken stock, added a dash of cinnamon and pressed purée. After it had attained the desired consistency, it was transferred to a soup pot to let it simmer on medium for a few minutes before serving. Garnished with a smattering of freshly chopped parsley and Voila, we had a soup course!
The Lodi Zin was unexpectedly on the heavier side, but it was a great pairing with the light and healthy soup. A touch of nutty coffee, definitely full bodied, it countered the sweetness of the soup to make it a well-balanced pairing. This was a great example of Lodi doing really interesting stuff with Zinfandel.
For the finale, Husband had been cooking My Mother’s Sauce on low all day. The cast-iron seared meatballs and sausage were added just two hours before dinner to finish cooking. Doing my fair share, I went out in search of homemade pasta to serve it with. I’ve discovered a lovely little place near our new digs called Pasta Vita. I opened the doors and angels started singing. I was greeted by row after row of homemade gourmet takeout and fresh made pasta and ravioli. Hello dinner! I went with ricotta and spinach, which turned out to be a hit.
We’d opened the next wine during the soup to get that ready for the main course. The 2015 Talbingo Hill Shiraz, also from Australia, was a great pairing. Leather on the nose with a touch of cherry sweetness on the finish. Almost like a cherry tobacco. Dry with some chewy tannins. It met its match with the heavy red sauce, fresh ravioli and pork/veal/beef meatballs.
All in all, three good bottles, served with three great courses, if I do say so myself.
Receiving a case of wine in the mail is like having Christmas on a Tuesday. Opening presents is always fun, no matter the season, and when there’s wine inside it’s even better. If you’d like to get in on the fun, my friends at Bright Cellars are offering friends of Wine Esquire 50% off your first shipment. Go through this link to take your quiz and select your personally paired wines and a $30 credit will be added to your order. When you try it out, let me know what you think!
Cheers wine friends, until the next glass!
Lawyer Footnotes  Pretty sure this has something to do with math. #smart  Overachievers.  Dark please, preferably with some almonds. #healthnut  Mimosa, obvi.  Which I served with cranberry almond crackers. God I’m good. #snackmaster  Turns out Raclette is typically used for melting. We just spread it on apple slices. As long as you can get past the smell long enough to get it in your mouth, you’ll be a happy camper.  Because making soup is no big deal, right?  By “we” I do mean Husband, but I was supervising and providing general kitchen direction.  Although our dinner guest did suggest that next time we may want to add some heavy cream to the soup to thicken it up a bit. Not sure he’s part of #fitfam.  The recipe comes Straight Outta the Bronx. Super authentic Italian American. It’s the best. I’ve been clandestinely dipping illicitly broken off bread chunks into this sauce while it cooks since I was old enough to clandestinely break bread. I’d give you the recipe, but … #whathappensintheBronx ….  Oh yea, we moved. Packing and unpacking in less than 30 days is now on my resume under “Skills.” Now that we’re settled, we’re loving the new place.  Sort of like what happened on my visit to Château d’Yquem.  And a basket full of other goodies, like stuffed peppers, parmesan risotto, and a healthy sampling of fresh baked cookies that I really did mean to share with everyone. #oops
It’s winter. It’s cold. Are you bored yet? I’m getting there. It was Saturday morning and we were preparing for our first proper blizzard by throwing a soup together in the crockpot. We took our Inaugural Blizzard Walk with the neighbors and so we decided to throw an impromptu dinner party.
Split Pea Soup is a favorite of ours. Not only is it classic, but it’s cheap. For less than $10, we had a gourmet soup ready to go. For your convenience, here are the detailed instructions:
Husband’s Not So Secret Blizzard Split Pea Soup Recipe
(serves 4 with one leftover portion for lunch)
1 pound split peas
Handful of baby carrots
½ yellow onion
3 garlic cloves
2 stalks celery
1 bay leaf
4 cups unsalted chicken stock
2 cups water
1 ham steak
Rinse the peas, chop the veggies and throw everything together in the bottom of a crock pot. Sear the ham steak in a cast iron skillet and throw it on top. Add the bay leaf, then salt and pepper to taste. Set the Crock on low for 8 hours and let it simmer. Voila! Fancy dinner!
We’d ventured out earlier in the day and picked up some Portuguese raisin rolls in our travels. Husband grilled them up in the cast iron skillet and we served them with some super simple fancy homemade butter.
Super Simple Fancy Homemade Butter
(serves four – no leftovers, we practically licked the bowl clean)
½ stick butter
½ tsp honey
Pinch or 2 of sea salt (Fleur De Sel if you have it)
Soften the butter in the microwave then add honey and salt and mix it up. The butter shouldn’t be pure liquid, but it should be easy to mix up. Scoop it all up, spoon it into a fancy dish and chill in the freezer for 15 minutes prior to serving.
We broke out the wedding china, some nice crystal glasses and had ourselves a fancy dinner party. It’s absolutely true that food tastes better when it’s served on beautiful dishes, especially when your soup tureen is sitting on a silver platter. After all, what’s a little hand-washing among friends?
Now, for the important part. We paired our winter feast with a bottle of The Sum by the Seventy Five Wine Company. A great red blend of 75% Cabernet Sauvignon, 15% Petite Syrah, 10% Syrah. Definitely fruity; the raspberry jam is out in full force. A great smooth mouthfeel, a touch on the lighter side with a nice dry finish. A great wine to warm you up on a cold winter’s eve with a bowl of good soup and a hunk of good bread.
The Seventy Five Wine Company was founded in, you guessed it, 1975. The back label recites all the epic and noteworthy events from that year. It was the year Bill Gates founded Microsoft, Saturday Night Live aired their first episode, Charlie Chaplin was knighted by Queen Elizabeth, and of course, the Beckstoffer family set up shop in Napa Valley.
The 2013 was a touch young; it could certainly be laid down for a while to let it mature and develop, but it’s a great drinker now too. The label is fun, and the bottle itself is a heavy clunker that makes you feel like you’re about to be drinking a rich, deep wine. You can grab a bottle for between $20-$25 throughout the US, so give it whirl and let me know what you think!
Until the next glass!
 The Inaugural Blizzard Walk started several winters ago when Husband had the ingenious idea to walk around during a blizzard when everyone else is sanely snuggled up in front of their fireplace. It’s quite fun actually, seeing everything peaceful, quiet and white. It’s even better when you bring a flask with you. Just sayin’.  Yes, in the blizzard. I really needed some yarn. What can I say? Me and the two old ladies at Hobby Lobby weren’t afraid of a little snow.  Translated to “Flower of Salt”, this sodium variety comes from the hand-harvested salt crystals which float on the surface of salt water as it evaporates. Used as a garnish instead of as an ingredient, it is the most difficult salt to harvest, and therefore the most expensive. Fancy, huh? We recently acquired a jar at the Weekend Kitchen, a whimsical little kitchen shop in Essex, the cutest little town in America.  You know, to make it fancy.  Full disclosure, I’m so Type A I won’t let anyone else wash my china. Just in case. #RetiredPattern
Sometimes I have really great ideas. Driving into New York City, by myself, during rush hour, on a Friday afternoon, did not happen to be one of them. I’ve never driven into the heart of Manhattan before, at least not by myself. Now that I’ve done it, though, I think I can pretty much conquer the world. If you find yourself having to do this, I found that blasting classical music helps to keep tempers calm.
But let’s get to the important stuff. Like why I was driving into NYC, by myself, during rush hour, on a Friday afternoon. It was because I was on my way to meet with Paul Smith, winemaker at Wirra Wirra Vineyards in McLaren Vale, Australia. I’d met Laura at the Wine Bloggers Conference out in Lodi earlier this year and she works for Negociants USA, an Australian-focused wine negociant and distributor. They brought Paul in to New York to do some tastings and events, and I was lucky enough to meet up with him before he got back on a plane to head back Down Under.
Our meeting was supposed to be at 4 p.m. I had snuck out of the office left work early to drive in to the city and when I left, Waze told me I’d arrive by 3:00. That would give me enough time to check in to the Library Hotel, freshen up and make my way to Flinders Lane, an Australian restaurant in NYC. Well, time passed and the traffic increased, and soon my ETA was 4:45. I let Laura know I’d be a wee bit late, but they were very understanding. My arrival time ended up being around 5:30; I was a bit stressed, but once I arrived, caught up with Laura, met Paul and started tasting the wine, all was well again in the world.
Paul described Wirra Wirra’s McClaren Vale as the place where the vines meet the sea, and told me that Wirra Wirra roughly translates to among the many “gum” or eucalyptus trees.
Founded in 1894, the winery was started by an eccentric cricketer named Robert Strangways Wigley. His wine business lasted until the early 1920s but then fell into disrepair after his death. Cousins Greg and Roger Trott revived the vines and began making wine again in 1972 after rebuilding from the ground up. Since then they’ve become a household name in Australia, with their Church Block red blend becoming the number one by-the-glass wine in Australia.
As you may have guessed, the Church Block vines are grown around a little church; with such a long running history, it has become a tradition for families to come to the winery each year to taste and purchase each vintage. The blend of Cabernet, Shiraz and Merlot spends 15 months in a mix of French and American barrels. The result is a luscious, smooth and velvety juice. The nose on the 2013 Wirra Wirra Church Block is almost flowery, the mouthfeel is gorgeous, and at $21.99, it’s not going to break the bank. So far so good, Wirra Wirra.
The storytelling that accompanied the wine was top notch and next up was the 2014 Catapult Shiraz. With a drawing of a catapult on the label, I knew the story was going to be good. Founder Greg Trott had the brilliant idea to build a medieval trebuchet, or catapult, for a very important and serious purpose: to hurl wine bottles at neighboring wineries for a bit of good fun. He figured that if he built one, so would his neighbors, and they could build a bit of a tourism draw to the catapulting wineries of the McLaren Vale. Surprisingly, none of his compatriots thought it was a good idea and the plan never materialized. His Wirra Wirra successors, however, revived the idea and built a three story high Catapult in 2010. While no wine bottles have been flung, watermelons are tossed with regularity.
The 2014 Catapult Shriaz was lovely. A bit of raisins and berries with a slightly spicy finish. A gentle and delicate Shiraz that was a very easy drinker. Interestingly 1% of the blend is Viognier, which may play a part in the delicacy of this wine. Paul told me how these grapes are pressed before the tannins get too hard and then spend 12 months in French oak.
I asked Paul how he got into winemaking, and another enchanting story ensued. He started out as a young man wanting to be a sheep herder, so he packed his bags and moved far away from home. Paul tried to get into vet school but didn’t have the grades, he also didn’t have the money to get home. His friend found him a job with Francois Jacquard, a well-respected Australian winemaker, pruning grapes before the harvest. His friend told Francois that Paul knew what he was doing, which was a bold faced lie. After observing Paul’s work for a bit, Francois took him aside and said, “You should be called Edward Scissorhands, you cut everything!” From there, Francois took Paul under his wing and taught him to prune. Paul fell in love with the agricultural process and wine has been part of his life ever since.
We tasted several more wines, including the Dead Ringer Cabernet, one of their flagship lines. A delicate nose, definitely not a fruit bomb. A hint of tobacco with dark, deep plum fruit and nice chewy tannins. Great texture and structure. Leathery with a long finish. This wine spends 18 months in a blend of new and old French oak. The history of the name Dead Ringer peaked my lawyerly interest. This line of wines started out in 1989 being called Angelus, and it is still known this way in Australia. But Château Angélus in Bordeaux took exception to the similar sounding name once it made its way over to mainland Europe. Lawyers were hired, a cease and desist letter was sent, and Wirra Wirra’s Dead Ringer was born, because it was a proverbial “dead ringer” for the wine formerly known as Angelus.
We wrapped up our tasting and said our goodbyes. Laura and Paul were both flying out early the next day and I was tired from my strenuous journey. I headed back to my lovely abode at the Library Hotel.
I was able to catch the tail end of their evening reception in the Reading Room with free flowing wine, bubbly, cheese and sweet treats. My inner book nerd went crazy for the hotel’s collection of 6,000 books, organized according to the Dewey Decimal System. Each floor of the hotel is a Dewey Decimal category, and each room features a collection of books on a unique subject.
Lawyer Footnotes  It didn’t, however, help with the sweaty palms.  The girls from Negociants USA hosted what I heard was a wild Aussie wine tasting after-party back at their house during #WBC16. Unfortunately, my lameness factor was on high though and I missed it. #SleepyHead  #lawyerlife  It also told me that I’d only have to make TWO turns off the West Side Highway in order to get to the parking garage. TWO. Not TWENTY TWO. TWO. #RushHourReDirect  This may have slightly exceeded the “Fashionably Late” concept.  Officially added to the Wine Bucket List.  The folks at Wirra Wirra like to say it’s the “one church that unites us all”. #cheeky Over the course of our wine tasting, it quickly became apparent to me that having fun at Wirra Wirra is a top priority for everyone, winemaker included. Their website suggests pairing the Church Block with “Beef, mushroom and red wine pie.” WHAT IS RED WINE PIE AND WHY HAVE I NEVER HEARD OF IT BEFORE?! Don’t worry, I found a recipe. You’re welcome. Husband will be making this for dinner in the very near future. I’ll let you know how it goes.  Such a good idea.  With some inspiration from this crazy English Lord who likes to muck about by catapulting flaming pianos and CARS on his estate. What?! #NBD
 Something about dangerous broken glass … #liability.  A tour of the vineyard will apparently reveal random divots here and there, evidence of past watermelon tossing.  This in itself is so awesome.  The name Angelus, of course, had its own history. Back in the 80s, a Wirra Wirra winemaker had swapped a few cases of wine for a ¾ ton bell that came out of a church in Adelaide. They hung the bell at the vineyard to signify the start to the work day.  ANOTHER twist to the story is that in China, one of Wirra Wirra’s bigger markets, the wine is known as the Golden Bell, because apparently anything with “Dead” in the name won’t sell. #InternationalBusiness