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Port and Blue Cheese – An Undeniable Chemistry
I always say that you should choose a
pairing that resonates with your own personal palate, but this is one combination that was simply meant to be. The classic, everlasting marriage between Port and Stilton Blue Cheese will assure you that love exists.
Photo Credit: Conorbofin
I was recently at a food and wine pairing seminar that concluded with Port and blue cheese. I was reminded of how brilliant these two are together and was inspired to motivate my readers to give it a shot if you haven't already.
I'm always complaining that not enough people drink Port. If you don't know what it is, Port is a fortified wine produced in Northern Portugal in the Duoro Valley. It is usually 20% alcohol with an evident sweetness and rich, weighty texture.
I'm always complaining that not enough people drink Port. If you don't know what it is, Port is a fortified wine produced in Northern Portugal in the Duoro Valley. It is usually 20% alcohol with an evident sweetness and rich, weighty texture.
I started getting questions about the perfect Valentine's pairing and this is exactly what I thought of. If you don't normally fancy yourself a Port drinker or a blue-cheese eater, it's time to light the fire, rekindle the love and give it a shot.
Why do these two work so well together? Blue cheese has a high salt and fat content and the Port has enough residual sugar to compliment the act. While the fat and salt of the creamy cheese coat the mouth, the Port joins in with its velvety texture, silky tannin and indulgent sweetness to spark what can only be described as undeniable chemistry.
The result of this pairing is seductive and satisfying. What more could you want to share with your loved one this weekend? Alternatively, gather enough supplies for yourself and indulge!
Chateau Palmer: Bordeaux Wine Seduces and Satisfies
Château Palmer
Château Palmer is a much-respected winery in the Margeaux appellation d’origine contrôlée in Bordeaux, France. You may recognize Palmer better as one of the classified Third Growths of Bordeaux.
Palmer has been known as one of the most popular of this classification and some even argue that its consistent delivery of quality held up against First Growth, Château Margeaux.
I was given the opportunity to taste several of the Palmer wines at an organized tasting at The National Club in Toronto, Ontario.
After tasting the 2004, 1999, 1995 and 1983 vintages up against one another, I've concluded that Palmer has been delivering a consistent, reliable quality product. More so, I confirm with certainty, that Palmer’s wines have exceptional ageability and will only continue to improve with proper bottle aging.
A sense of terroir was present across all of the vintages.
The 2004 was the first that I tasted and I was instantly intrigued. A combination of earth, spice and black cherry on the nose. The acid, tannin and fruit were all pleasantly balanced, but the backbone of the wine was a little too structured for immediate drinking.
Black licorice was on the after palate with a very long finish. In conclusion, the wine had attractive structure, but would greatly benefit from age.
I moved onto the 1999 Palmer where I left intrigue behind as I became more enticed. The nose was equally as attractive as the 2004, with a dominant note of cocoa.
The palate was more approachable with notes of baking spice and an undertone of game. Being 15 years old, the structure still held its grip, while prevailing more fruit to soften the palate.
The balance was great and I felt as though the wine was showing the last of its youth. I imagined a perfect pairing of fennel pork sausage with a little spice to match the flavours of the wine.
To my pleasant surprise, the 1995 Palmer’s maturity had a way of completely seducing my palate. For a 19 year old wine, the balance was phenomenal and the flavours were complex and intricate.
A camembert cheese characteristic was on the nose with added notes of cassis, earth and spice. This wine was exhibiting its attractive maturity and the flavours had completely transformed from structured and fruit prevalent, to creamy texture with mellowed tannins and acidity.
The balance was harmonious with an elegant, creamy and lingering finish. Camembert cheese with prosciutto ended up being a very satisfying pairing.
To conclude what has been a very pleasurable vertical tasting thus far, I finished off with a tasting of the 1983 Palmer. Initially, I had made notes about how the 1983 had begun to face decline with off flavours.
I was enthralled to find out that the bottle I was tasting had a faint cork taint and with a freshly opened bottle, I was once again, allured by Palmer’s consistent terroir and quality.
The 1983 showcased maturity beyond what I could have imagined. Very ripe cherry on the nose with an indescribably complex palate. This wine was round and intense with a long, lingering finish of sweet spice and fruit. This vintage is showing beautifully with a delicate elegance that could have only come from its 31-year-old age.
I was left replaying the experience of the tasting over and over in my mind. I completely applaud Château Palmer for a flawless execution of creating a very long-lived memory. If you’re thinking of aging a bottle of wine in hopes of revisiting an improved, increasingly pleasurable future product, consider investing in a Palmer.
The Resolution Milkshake
I've already been relatively successful with getting back into my healthy lifestyle after a long holiday of food, sugar and alcohol. The problem is that I still haven't kicked the cravings for chocolate and dessert. Sugar cravings are among the hardest to battle.
The key is to choose alternatives and not to expect to rely on willpower every time. This chocolate milkshake recipe is not only going to keep you on track, but will also satisfy your cravings. This is indulgent and satisfying without the after-guilt.
Ingredients:
- 100% Organic Cocoa Powder (3 tbsp)
- 1 tsp Coconut Sugar (1 tsp)
- Unsweetened Almond Milk (2 cups)
- Ice Cubes (5-7)
- 1 Banana (Frozen)
Combine all of the ingredients in your vitamix or blender and mix on high until blended into a thick milkshake.
Really simple and even more delicious!
Note: For vanilla milkshake, replace cocoa with 2-3 tbsp of vanilla extract.
Note: For vanilla milkshake, replace cocoa with 2-3 tbsp of vanilla extract.
Hearty & Healthy Spinach-Turkey Soup
As
we welcome a new year, it is no secret that most people are trying to
recover from a holiday filled with gravy, pie and alcohol. The gyms are just as
full as your stomach around this time of year and we try to avoid junk food
like the plague.
The
reality, however, is that if you live anywhere near Canada, the weather is
inhibiting our motivation to get active. That being said, this is
also the time of year where most people would rather indulge on comfort food
and warming treats to soothe the soul.
I've
been receiving a lot of questions inquiring about hearty and soothing recipes
that can also aid in maintaining these New Year's resolutions to get fit and
reduce fat intake.
What
is more warming than a hearty bowl of piping hot soup?
Ingredients:
- 1 Full Bag of Spinach
- Extra-Lean Ground Turkey
- Campbell's Vegetable Broth (No Salt Added)
- Fresh Garlic
- Grapeseed Oil
- Chili Flakes, Pink Salt, Pepper, Dried Basil
- Fresh Parmesan
Begin by pouring the full box of vegetable broth, along with 2 cups of added water into a soup pot and let sit on the stove at medium heat.
In a separate pan, cook the ground turkey in grapeseed oil.
Add a tsp of chili flakes, a few pinches of salt and pepper and 4 cloves of minced garlic to the turkey as it fully cooks in the pan, over medium heat.
As the broth begins to heat, add a full bag of spinach to the pot and when the turkey has finished cooking, add it all to the pot with the broth and spinach.
Cover the pot with a lid and leave on medium heat for 10 minutes.
When the soup is hot and ready, shave some fresh parmesan onto the top of the soup for added flavour and voila!
In only 20 minutes, you have a delicious and healthy bowl of hot soup to warm the soul.
Note: You can also make this soup with homemade turkey meatballs if you have time.
Wine Pairing:
I was hesitant to include a wine pairing for this recipe because of how in-support of cutting back this soup was meant to be, but everybody knows that 1 glass of wine a day is great for your health.
In a separate pan, cook the ground turkey in grapeseed oil.
Add a tsp of chili flakes, a few pinches of salt and pepper and 4 cloves of minced garlic to the turkey as it fully cooks in the pan, over medium heat.
As the broth begins to heat, add a full bag of spinach to the pot and when the turkey has finished cooking, add it all to the pot with the broth and spinach.
Cover the pot with a lid and leave on medium heat for 10 minutes.
When the soup is hot and ready, shave some fresh parmesan onto the top of the soup for added flavour and voila!
In only 20 minutes, you have a delicious and healthy bowl of hot soup to warm the soul.
Note: You can also make this soup with homemade turkey meatballs if you have time.
Wine Pairing:
I was hesitant to include a wine pairing for this recipe because of how in-support of cutting back this soup was meant to be, but everybody knows that 1 glass of wine a day is great for your health.
This recipe,
because of it’s light and delicate flavours, should be paired with a wine
similar in weight in order to promote an amicable pairing.
Konzelmann Estates
produces a Pinot Grigio with racy acidity and great citrus flavours. This wine
is light and crisp and works quite well with the soup’s broth and pepper-spice.
For something a
little more full-bodied, Southbrook’s 2013 Triomphe Chardonnay has that
refreshing acidity, but with added notes of vanilla and spiced pear that
contribute to the creamy texture and mouthfeel of the wine. This certified
organic Chardonnay pairs well with the turkey meatballs and Parmesan cheese.
As always, choose a
pairing that resonates with your own personal palate and compliments the dish
to heighten your dining experience.Pierre Sparr Wines: Alsace Food Wines & Value
Maison Pierre Sparr
We’re all on a constant search of high-value wines for a great price. I always say that your chance of getting a great quality wine for a large price tag is high, and although the odds are less consistent, it feels great to find a killer bottle of wine that doesn't break the bank.
Maison Pierre Sparr, founded in 1680 by Jean Sparr, is a winery and brand located in Alsace, France. Sparr owns 15 hectares of their own Domaine, while also sourcing grapes from 130 hectares of trusted farmer-owned vines, to produce their still and sparkling wines.
Sparr produces approximately 80,000 cases per year and the current team is excited and eager to communicate the reliable quality of their accessible and food-friendly wines.
Bernard Sparr
After attending a lunch at Pai Restaurant in Toronto to taste Sparr’s most recent portfolio of wines, I feel confident about the value that they are delivering.
We started the afternoon with a glass of the newly released Crémant Brut Reserve and the Brut Rosé.
The Crémant is now on the LCBO general list and delivers great quality for a crisp, refreshing sparkling at a great price of $18.95. Handpicked Pinot Blanc and Pinot Auxerrois, approximately 11 months of lees contact, no malolactic fermentation and proud utilization of Méthode Traditionnelle.
The Rosé is 100% Pinot Noir, aged in stainless steel with a second fermentation completed in bottle. You will see this wine hit LCBO Vintages on December 6th of this year, listed at $17.95. A fruit-forward and approachable wine for a great price.
Paired with the appetizers of deep fried squash fritters and grilled pork belly sausages with fresh turmeric, this wine provided the perfect acidity and flavour profiles to compliment these dishes.
The talented chef from Pai Restaurant prepared authentic, Thai dishes, including a papaya salad, Thai omelette, grilled curry chicken, green curry bamboo shoots and crispy Basa fillets. The food ended up being flawless pairings for the 2010 Granit Riesling, 2013 Pinot Gris Réserve and the 2013 Gewurztraminer.
The 2010 Riesling Granit was one of my favourite wines to pair with the food. There is now a very limited quantity of this wine in the LCBO and I recommend you check your local LCBO stock to grab a few bottles. The oiliness of this wine helped coat the mouth to make all of the spicy curry dishes feel less abrasive and more balanced.
The 2013 Pinot Gris Réserve will be in the LCBO Vintages by next May for a retail price of $16.95. That expected weight and oiliness of Alsatian wine is also present in this Pinot Gris, making it delightful for food pairings and a great value for the price.
The 2013 Gewurztraminer Sélection is the most well-known Alsace Gewurztraminer in the LCBO, retailing for $16.95. This wine has delivered great value and consistency to consumers for approximately 15 years as an LCBO general list product. Although Gewurztraminer is the most expensive grape to produce in Alsace, the price remains competitive enough to guarantee great value. This wine complimented the Thai omelette with ground pork and rice phenomenally.
Maison Pierre Sparr has proven that they can deliver fantastic food-wines with sufficient weight and desirable textural juxtaposition for a price that is more than accessible for the consumer. The next time you’re looking for good, refreshing white wine that won’t leave your pocket feeling empty, give Alsace a try.
Dom Pérignon Champagne P2-1998 Release
When I think about Dom Pérignon Champagne, I think of luxury and pleasure. Now, more-so than ever, that opinion has amplified beyond pleasure into absolute bliss.
After attending a private tasting of the soon to be released to Ontario, Dom Pérignon P2-1998 with Chef de Ca
ve, Richard Geoffroy, I have an entirely new excitement for the potential of Dom Pérignon Champagne.
ve, Richard Geoffroy, I have an entirely new excitement for the potential of Dom Pérignon Champagne.
Dom Pérignon is always a vintage Champagne, which means production only occurs in ideal years. 1998 was one of the rare years that led a triple vintage where 1998, 1999 and 2000 were all great years to harvest grapes.
Champagne laws help enforce, that vintage Champagne must be aged for at least three years. Whereas, Dom Pérign
on enforces their own law, stating that the wine will age no less than seven years before release to the public.
on enforces their own law, stating that the wine will age no less than seven years before release to the public.
Dom Pérignon 1998 has already been released, but Richard Geoffroy has discovered that Champagne, when aged in the cellar with longer lees contact, goes through three full evolutions.
These evolutions of maturation are referred to as “Plénitudes”. Geoffroy expresses that these evolutions heighten and magnify the characters of the wine.
The first Plénitude occurs after a minimum of seven years on the lees, depending on the vintage, and is said to embody harmony.
The second Plénitude occurs after a minimum of 12 years of maturation on the lees, at which point, great depth of character and intensity are prevalent.
The third Plénitude occurs after no less than 20 years of maturation on the lees, which is said to showcase perfect complexity
After the third Plénitude occurs, Dom Pérignon is said to reach its peak and will sustain itself in this third stage of quality for any further bottle aging.
Dom Pérignon P2-1998 Tasting at the Trump Hotel in Toronto, Ontario
Dom Pérignon has previously released this second evolution wine under the name Oenothèque as a limited edition product, but the house will now be packaging the 1998 vintage, that has recently been disgorged in 2009, with a more consistent availability as P2-1998.
Geoffroy also excitedly announced that P3 Champagne, in its third and final stage of evolution, from 1970 and 1982 vintages will be released in 2015, which I will dream about until I get to experience what is now only a brilliant fantasy in my mind.
After being given the opportunity to taste the P2-1998, all I can do is reiterate how pleasurable and intense the Champagne really is.
This is a first-hand experience kind of sensation that cannot be described adequately without trying it for yourself. The wine has so much energy and fullness.
As Geoffroy described, he is really working to cross intensity and precision in one glass. The finish lingers on and on and make you want to melt into the bubbles.
1998 was a warm year in Champagne and the rich, ripe fruit flavours are amplified around the gentle and exquisite effervescence. Those expected toast flavours are present, but delicate.
My only regret was not being able to taste the P2-1998 beside the originally released 1998 in order to further emphasize what this extra lees maturation brings to the Champagne.
Richard Geoffroy, Chef de Cave, explaining P2-1998
Geoffroy was no-less than eloquent in his explanation and reiterated passion for his life’s work expressing that “more than a winemaker, I am a memory maker”.
He wants to embrace this brilliantly discovered maturation evolution in order to trim down any unnecessary noise around the Champagne and add layers into one, already existing identity of Dom Pérignon.
I personally feel that Geoffroy’s intentions are assured and very well-articulated with the P2 release as my own experience with the Champagne has certainly created a memory in my mind worth holding onto.
Errazuriz Winery Puts Chile on the Wine Map with Cool Climate Viticulture
On October 31, I had the pleasure of joining Eduardo Chadwick and fellow industry professionals for lunch at the Shangri-La Hotel in Toronto. Bosk restaurant catered the intimate meal and Eduardo spoke about the wines that we tasted from Errázuriz Vineyards.
Eduardo Chadwick
Aconcagua Costa
The majority of the wines tasted at the luncheon were from a relatively new wine region –Aconcagua Costa. About 12 km from the cool Pacific Ocean, Chile is able to successfully grow and harvest in a cool-climate zone that is very well suited to white varieties, as well as Syrah and Pinot Noir.
Soils are predominately schist in metamorphic decomposition derived from the Coastal Mountain Range. As a result of Viña Errázuriz’s research and vineyards planted in the region, in September 2012, Aconcagua Costa was officially introduced as a new D.O. appellation for the Chilean wine map.
Yes, Chile is growing Sauvignon Blanc, and they’re doing it well.
This wine really challenged my knowledge and understanding of Chilean wine.
Done in a delicate, Sancerre style, this Sauvignon Blanc was crisp, refreshing and overall, quite pleasant. The fruit was not jammy or over-ripe and showcased the coastal terroir and regional minerality.
Pairing: Fresh oysters on the half shell with lemon and horseradish.
I am a big fan of Chardonnay, but mostly from an acclaimed cool-climate region. This was a pleasant surprise.
Made with natural, wild yeast, this wine maintained the delicate characteristics of the Chardonnay grape varietal. Faint expressions of new oak and a pleasant complexity. The creamy, buttery finish was exactly what I was hoping for.
Pairing: The Nova Scotia scallops with avocado, hon-shimeji mushrooms, crunchy rice and sesame ginger dressing was a phenomenal pairing with this Chardonnay.
Grape Varietal: 95% Cabernet Sauvignon, 5% Cabernet Franc.
Arboleda, meaning “a glove of trees” revolves around the concept of protection. Eduardo explained that the first vineyard planted in this region had a lot of native trees, which supported sustainability.
A more feminine expression of Cabernet Sauvignon, elegant tannins, apparent fruit on the palate and structured acidity. 2012 was a great red wine vintage in Chile and it shows through with this wine.
Pairing: Smoked lentil soup or smoked fish
Grape Varietal: 75% Cabernet Sauvignon, 12% Carmenère, 8% Petite Verdot, 5% Malbec. For two consecutive years, named “The Best Wine of Chile” at the Annual Wines of Chile Awards.
Don Maximiano was an important figure in the Errazuriz history as he set out in search of remarkable terroir and chose to plant in the Valle de Aconcagua, where in 1870 he founded his winery.
Pairing: The herbs used on the rye crusted salmon complimented the earth and spice in the wine.
Grape Varietal: 58% Cabernet Sauvignon, 15% Carmenère, 15% Merlot, 7% Petite Verdot, 5% Cabernet Franc.
This red wine blend is the result of a partnership between Eduardo Chadwick and Robert Mondavi. The goal was to reach the full potential of Chile’s wine country and to create a truly world-class wine.
Pairing: Rabbit, venison or wild boar ragu with Herbs de Provence.
Grape Varietal: 100% Cabernet Sauvignon.
An honouring tribute to the late, Don Alfonso. In 1992 Eduardo convinced his father to convert land into vineyards at their home in the Alto Maipo Valley. Ten years later, the first vintage of Veñedo Chadwick (1999) was released to great success.
Great cellaring potential.
Pairing: Lamb Bolognese
The 2004 Berlin Tasting
The 2004 Berlin Tasting was created by Eduardo Chadwick out of frustration for the lack of global recognition of Chile’s tremendous climate and terroir to produce premium wines.
The blind tasting was designed to have some of the world’s most highly accredited wine critics taste the best of the 2000 vintage from Bordeaux and Tuscany alongside Chadwick’s premium wines.
Chadwick explains that he never intended to beat the industry leaders, but rather be compared positively alongside the stars.
“It was never meant as a contest. We never expected to take first place, but everything we knew about the quality of our wines was confirmed by the results.” – Eduardo Chadwick
5 Simple Steps to Home-Making
Family members often tell
me that I am just like my grandmother, which, trust me, is a huge compliment. This week, my family said goodbye to this wonderful woman that I
was so fortunate to call “Grandma” and while I feel completely defeated, a
special person in my life said to me “I never got to meet your Grandma, but I’m
pretty certain I see her everyday”. In this moment, I’ve realized that my
grandmother has left a legacy in all of her children, grandchildren and
great-grandchildren, which is a pretty incredible thing.
As I thought of all the
things I loved about my Grandma, I instantaneously started thinking about my
Nan; two incredibly brilliant women who brought so much to this world. As my
mind started filling with beautiful memories, I was brought comfort by thoughts
of their warm and welcoming homes that I spent so much time in as a child. These
were places of absolute happiness.
I’m sitting here, looking
around my apartment and I realize that I have re-created a “home” here based on
what my Grandma and my Nan have taught me. My Grandma was an amazing cook and
always had something on the table to offer. I have her old recipe cards and I
truly believe that my love and passion for cooking is attributed to her. My Nan
was the woman who knew how to embrace and nurture you in a time of sadness or
despair. No matter what was going on outside in the world, my Nan had a way of
making her house feel like the place of shelter to weather any storm. Together,
these empowering influences on my life have helped define what “home” is for
me.
No matter your age,
gender, religion or beliefs, every person can feel the sense of comfort
that comes from creating a warm space filled with good memories.
With the help of two beautiful women, I bring you:
5
Simple Steps to Home-Making
1. Pictures
Put pictures up everywhere. Load a file of pictures onto a CD or external hard-drive and have them printed in all different sizes. Print pictures of family, pets and friends or of anything that reminds you that you are loved. Buy frames and mount them on the walls or better yet, make DIY frames.
3. Memorabilia
I am one of those annoying, keep-everything hoarders because I attach sentimental value to inanimate objects way too often. You don't have to take it to that extreme, but surround yourself with things that remind you of loved ones. I have my Grandma’s homemade quilt on my bed and I snuggle with a stuffed Lamb Chop that my Nan gave to me. Leaving these kinds of items around your house will bring you a sense of comfort.
4. Holiday Decorations
No matter what you choose to celebrate, embrace the holidays that mean something to you and your family and take every opportunity to decorate your house. I have somehow managed to allow Christmas to wreak absolute havoc on my walls. I've even bought red pillows and blankets for the couch (refer to previous point). You don't have to be as insane as I am or take these points to an obsessive level like I like to do, but just embrace the holiday spirit.
1. Pictures
Put pictures up everywhere. Load a file of pictures onto a CD or external hard-drive and have them printed in all different sizes. Print pictures of family, pets and friends or of anything that reminds you that you are loved. Buy frames and mount them on the walls or better yet, make DIY frames.
2. Cook More Often
I have made a real
effort to make sure I cook a good meal at least once a day. It doesn't matter
if you don't think you're good at it… do it anyway— follow recipes or get a
friend to join you. The more you cook and bake, the more your home will soak up
the smells of home-cooked meals and comforting, fresh baked desserts.
I am one of those annoying, keep-everything hoarders because I attach sentimental value to inanimate objects way too often. You don't have to take it to that extreme, but surround yourself with things that remind you of loved ones. I have my Grandma’s homemade quilt on my bed and I snuggle with a stuffed Lamb Chop that my Nan gave to me. Leaving these kinds of items around your house will bring you a sense of comfort.
4. Blankets, Pillows & Fluffy Rugs
There is nothing
better than snuggling on the couch, wrapped in a cozy blanket, while being
practically suffocated underneath copious amounts of pillows. I have 6 pillows on my
bed, several pillows on my couches and chairs, blankets absolutely everywhere
in my house, a fluffy rug beside my bed, a fluffy rug in my office and the
fluffiest of fluffy carpets on my hard-wood floor in my living room. It always feels
so homey to be able to wrap yourself in a blanket, cuddle beside a pillow and bury your toes in a cozy carpet.
4. Holiday Decorations
No matter what you choose to celebrate, embrace the holidays that mean something to you and your family and take every opportunity to decorate your house. I have somehow managed to allow Christmas to wreak absolute havoc on my walls. I've even bought red pillows and blankets for the couch (refer to previous point). You don't have to be as insane as I am or take these points to an obsessive level like I like to do, but just embrace the holiday spirit.
Whenever I walk into my house, I feel inclined to put something comforting in the oven, wrap myself in
blankets and watch a Christmas movie snuggled beside Lamb Chop. This is home to me.
Dedicated to: Lorraine Pulvermacher & Donna Bennett
Reichsgraf Von Kesselstatt Nies'chen Riesling Kabinett 2006
Most of I recently blogged my chili-mango noodle recipe and I mentioned pairing it with an off-dry Riesling. This is the wine I had with the recipe and not only is it absolutely stunning, but the food pairing was very satisfying.
Type: White
Vintage: 2006
Origin: Mosel Valley, Germany
Producer: Reichsgraf Von Kesselstatt
Varietal: Riesling
Sweetness: Off-Dry
Alcohol: 9.5%
Price: $19.95
My Score: 92/100
A beautifully pronounced nose of ripe peach, honeysuckle, ginger spice and lemon custard. An off-dry wine with a pleasant indication of sweetness. The body is very well developed and silky with citrus, honey, pineapple juice and pear on the palate.
The finish is long and I would say that this wine could be aged for much longer. Complex and succulent, this wine would pair very well with duck confit or my previously blogged chili-mango noodle recipe. (Tasted Oct 2014)
The finish is long and I would say that this wine could be aged for much longer. Complex and succulent, this wine would pair very well with duck confit or my previously blogged chili-mango noodle recipe. (Tasted Oct 2014)
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