Erath Pinot Noir 2008 Oregon

After visiting the Oregon Food and Beverage Show in NYC a few weeks ago, I was impressed with the wines I tasted from The Erath Winery. This week I received samples from them and will be posting my tasting notes.

The first I tried was the 2008 Pinot Noir which was light bodied with light cherry colors, and aromas of cherry, a tarry vanilla, red berries and smoked meats.

On the palate up front are notes of plum, grapefruit rinds, cherry and strawberries, balanced by a layer of mild spice and earth.

This is a good everyday wine in the $19 range that would pair well with any pasta dish with a red sauce, and spicy dishes like Indian or Thai.

Chateau de Saint-Cosme Gigondas Les Claux 2006

More from last weekend's Shades of Red dinner and wine pairing, this Gigondas (100% Grenache) was paired with the first course of Pumpkin Risotto.

From the Southern Rhone and looking in the glass like it was poured from an inkwell... dark, brooding and daring, this Gigondas matches in the strength of its aromas: waves of violets, herbs, blueberry, and plum followed by a smoky minerality. Then onto the palate with big, contrasting flavors of gamey meats, black pepper, tea and black cherries. All combine to create a very complex package with a silky finish. This definitely will age well, but is very approachable now. $50 retail.

2006 Château Pesquié Côtes du Ventoux Terrasses

Back to the Shades of Red pairing at Eric Guido's... From France, Rhône, Southern Rhône, Côtes du Ventoux, this Ruby red, with a nose muted with red cherries, spices and a bit of barnyard, or as Eric quipped, "a hint of moo". Built with a fine integration and nicely structured, this was my pick from the first flight that was paired with the first course, a Pumpkin Risotto. At first the muted tones steered me away to the other 2 wines, but as I sipped and took bites of my risotto, then returned to the Côtes du Ventoux, its focused austerity began to appeal to me until it eventually won me over. Eureka ... I get it!

PS. Forgot to mention this is an $11 bottle retail, a huge bargain.

Trespass Zinfandel 2006 Napa Valley St Helena

This weekend I had the opportunity to try a GREAT Zinfandel at Eric & Deborah Guido’s Celebration of Autumn: Shades of Red dinner and wine pairing. I’ll go into detail in another post about the whole night, but first I’d like to tout my favorite wine of the day.

Eric and Deb found this gem on their last trip to Trespass Vineyards in Napa. The amazing aromas and flavors literally burst forward from this red wine, perfectly reminding me of autumn. Spicy ripe cherry aromatics explode followed by violets, while flavors arise full of cassis, and raspberries. Richly textured with good acidity and providing a full mouth feel, then gliding into a long silky finish that continues on and on.

This was part of a 3 wine flight that paired excellently with the 2nd course, a delicious Fettuccini topped with Hungarian Goulash with a rich brown sauce. The cut of beef that was used was slow cooked for 6 hours and melted in your mouth.

Unfortunately, by virtue of the positive word of mouth this particular vintage has been getting, it is currently sold out and I can see why.

Fonterosso Chianti Classico Riserva 2004 DOCG

From Arezzo Italy, this Sangiovese and Cabernet Sauvignon blend is aged 1 year in oak, with aromas of cherry cough drops, twizzlers, smoked meats and flavors of dried fruits on top of sour cherries. Has a confident maturity and a refreshing finish. This was beautifully paired with Tagliata di manzo con funghi e parmigiano (Grilled and sliced sirloin steak served with button mushrooms and parmesan cheese) at Il Poeta.

Truffle-iscious

This week I attended Food Fete's Oregon Food and Beverage Show and was impressed with the diversity of quality that can be found coming from that bountiful state. One of the highlights for me was meeting and talking with Jack Czarnecki and his wife Heidi from Joel Palmer House (in Dayton, Oregon), a restaurant that also produces Oregon White Truffle Oil (Jack hunts for the truffles with his son, Chris).

His truffle oils are produced naturally and either Jack or Chris picks every truffle that appears on a customers’ plate.


Here’s a mini lesson in truffles.

Oregon Truffles are fungi that grow just below the duff surface (decaying vegetation) on forest floors along the roots of the Douglas Fir tree. They are similar to mushrooms except they grow underground and don’t have a root system.

Truffles emit gases that have evolved perfectly in order to attract animals that eat the truffles, pass the spores and ultimately perpetuate its kind. And it’s that same muskiness that attracts the human animal.

Truffles are traditionally harvested in Europe by pigs and dogs. Pigs are attracted to a pheromone present in the truffles and dogs are trained to find the scent.

Truffles flavor is not nearly as intense as the aroma, which is actually a released gas. Truffle oil is probably a better way to experience the sensations that truffles have to offer.


Above photo of Jack & Heidi, photo at left is delicious mushroom stuffed prosciutto with white truffle oil.

Jack gave me a sample bottle, which I used to make a delicious Tataki Mushroom Risotto, with Shallots, White Truffle Oil, Black Pepper and Shaved Pecorino Romano Cheese.

It was the fifth time I attempted making risotto, the first four being unsuccessful. I guess the fifth is the charm… or it could be the Truffle Oil. (Thought bubble:) hmmmm, there’s that pine forest in Forest Park in my neighborhood where the ground is covered with “duff”, I wonder if I can find any truffles there? Anybody have a pig I can rent by-the-day?

Jamesport Vineyards Cabernet Franc 2005

This Cabernet Franc was part of the goodie bag I received upon leaving the Long Island Wine Challenge last week. From the North Fork of Long Island, this deep red displays husky aromas of smoky currants, and menthol paired with flavors of chocolate, ripe cherries, candied lemon rinds, and vanilla followed by a vividly spiced finish. Enjoyed this at home paired with a pasta with red sauce.