Tag Archives: wine

Duck Fat Salute to Indian Summer

Posted on October 4, 2010 by | 2 comments

The best halibut I’ve ever eaten! You should have been here! It was a memorable evening with fine wine, perfect food pairings, a lively group of  guests discussing some swinging resorts and plenty of duck fat!

Greg Norman’s Australian Grille in North Myrtle Beach delivered a big WOW with the predominantly California wines from Majestic Fine Wines and Chef Jeff Edwards’ presentation of a six-course menu. Most of us could not eat all of that food or drink all of the six wine choices, but we gave it our best shot.

Chef Jeff Edwards

Leah Carlto

Leah Carlton, Majestic’s Carolina region sales manager, introduced each wine and discussed the Kendall -Jackson company and its heritage.  The company was begun in 1982. Its founder Jess Jackson, now age 80, his wife and family continue to run the daily operations of the winemaking. As one of the largest landowners in California, the company grows their fruit on some 14,000 acres of coastal vineyards.

The evening opened with Tuna Tartare spiked with mango, avocado and crispy wontons served with Kendall-Jackson Grand reserve Pinot Gris 2008. The rich bright wine is made with a touch of Chardonnay, Muscat, Viognier, White Riesling, Gewurztraminer and Roussanne in addition to the primary Pinot Gris and fermented in French oak barrels. Only two thousand cases were produced. Diners loved this course and the reasonably-priced wine served in the Shark Pub with its spectacular view of the Intracoastal Waterway.

The second course of Roasted Acorn Squash was thick, rich and a huge hit paired with Freemark Abbey Chardonnay 2009. Among the group’s Chardonnay fans were our new friends Rob and Suzanne Cure, West Virginia residents who frequent these and other fine wine dinners during their regular visits to the Myrtle Beach area. They were immediately pleased with the subtle oak flavor of this wine.

Wondering about the duck fat? The third course of Poached Halibut took honors at the end of the evening as everyone’s favorite course. Cooked in the style of Gascony on a Butternut Squash Gallett and Pomegranate Essence, the dish was so outrageously good it demanded the chef’s explanation.  The Gascony region of southwest France is famous for its ducks and geese products such as pates, preserves and foie gras. The real secret to this favorite dish: it’s cooked in duck fat. Now you know.

Also, the Chardonnay lovers were thrilled with the creamy, viscous Kendall-Jackson Grand Reserve Chardonnay 2008, tasting of its eight-month fermentation in French oak.

Next came the Bone-in Roasted Veal New York Sirloin with a Carrot Celeriac Hash. Meat lovers were happy with the big veal dish. Red wine aficionados were excited by the Freemark Abbey Cabernet Sauvignon 2006. Nothing can describe this Napa fruit flavor more than the velvety smooth mouth feel.

The fifth course was Seared Bison Strip Loin. A few guests commented that they were not big eaters of red meat, although they preferred the red wines with anything. We love bison on a regular basis, a bit pricey and not always in a regular grocery but low fat in comparison to other red meats. The meat lovers licked the plate clean on this big course. The wine was an intense concentrated Yangarra Estate Shiraz 2007, nicely complimenting the bison. This wine is produced from grapes of a single vineyard located in South Australia.

The grand finale was the Black Forest Tart, a fat chocolate cherry treat, served with Cambria Julia’s Vineyard Pinot Noir 2008. All of the rich fruits and earthy flavor lead to a silky taste well suited to dessert.

Duck fat was not the only attraction, but we would go back for it any day!

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Lowcountry Labels Making Me Thirsty

Posted on August 24, 2010 by | Leave a comment

Island Winery on Hilton Head Island, South Carolina, offers a nice tasting experience which is quite a treat for visitors to this resort destination. The area is well known for golf, tennis, water sports and delicious fresh seafood served with a slice of southern sunshine, and now wine lovers have local choices. I’ve sampled some good flavors to discuss soon.

First, I’m studying their creative labels. Being a professed beach lover myself, I can appreciate the coastal theme on their labels. Swaying palm trees and water views entice me to find that island where the wine is chilled just right.

Their artists are located in several different states and Canada, with the primary one being Christina Atchison who currently lives in California. Her Pinot Grigio label is like a watercolor of the actual coast on a perfect crisp spring day, so it really makes me thirsty. The Lowcountry Specialty line features local fruit flavors, and while light fruit such as peach or apple does not usually interest me in a wine flavor these labels appropriately showcase the fresh bright wines such as this Peach Chardonnay.

Christina’s label for the big red Tempranillo also incorporates palm trees and water but gives the impression of dark sky – maybe even a storm approaching – so that it subtly delivers the message announcing its bold contents.  The Cabernet Sauvignon and Sangiovese labels are the same dark beach scene. I cannot wait to taste all of these.

One of my favorites and most representative of the South Carolina Lowcountry is the Southern Passion Wine label by Arianne King Comer. I’m not sure I’m interested in drinking this, but the beautiful label attracts me. I have met and seen much work of the famous batik artist who has relocated to Charleston from Beaufort which is the true heart of the Lowcountry and home to many noted folk artists. Well, ok, I’ll probably taste this Sangria-type blush.

While I wouldn’t ordinarily consider drinking port, I really want to sample it when I look at the Chocolate Orange Port label which is quite appealing with chocolate and orange palms, water and sky. Now take a look and tell me – who doesn’t love a combination of chocolate and orange when it looks so luscious and inviting! This label is by Ken Batelman, a freelancer, author and teacher with a studio in Pennsylvania.

Labels for the Margarita, the Cranberry and the Apple Cinnamon are by Laura Johnston, who works in Canada. These are a bit more whimsical and showcasing fruit rather than the beach, yet they are bright and lively with a distinct lure to tangy fresh tastes.

Loren and Georgene Mortimer opened their winery on Hilton Head in 2006, bringing with them success in producing award-winning wines since 2002 at their Westfall Winery in Montague, New Jersey, as well as Georgene’s Italian heritage of family winemaking.

Check back soon for more tasting comments, or let me know your thoughts. Are you in the neighborhood of a winery or a wine tasting?

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Fall in Love with Spanish Wine

Posted on August 18, 2010 by | Leave a comment

Falling in love could not be easier!

Sip a Spanish wine perfectly paired with the fine cuisine of Greg Norman’s Australian Grille in North Myrtle Beach, SC. Continue sipping through seven courses of a Wines of Spain Dinner. It’s the setting for falling in love.

A recent wine dinner hosted by general manager Peter Dombrowski featured Spanish Vines, the brainchild of Josh Hackler, and the tastes of Spain were presented with panache while diners sampled one delicacy after another from the kitchen of Chef Steve Allen.

Josh Hackler with Chef Steve Allen

After spending a semester abroad in Oviedo, Spain, Hackler founded Spanish Vines in 2006. Among the youngest company presidents in the wine and food industry, he was still an undergraduate student at the University of South Carolina. The company sold five wines wholesale to restaurants and stores in North and South Carolina. Spanish Vines expanded its portfolio to 18 brands from 10 Spanish wineries and is selling to distributors in Georgia, Virginia, Tennessee, and Nevada. The growing importer and provider of authentic Spanish wine and food products in the United States has a central goal — to become a leading national ethnic food and beverage brand. Just now in his mid-20s, Hackler pursues his love of Spain and its wines from his home in New York, although frequently jetting between Spain , his Myrtle Beach-based family and his Columbia-based company.

Hors d’ Oeuvres included Lamb Empanadas, Beef Carpaccio and Paella-Stuffed Cherry Peppers paired with Enate Crianza (2004). The combination of 70 percent Tempranillo and 30 percent Cabernet Sauvignon delivered a light cherry with a rich toasty finish. It’s aged in oak from nine to 18 months before bottling. A few diners ordered a case of this smooth delicious wine before being seated for dinner.

Enate is a large winery, yet producing small quantities with handpicking of the grapes and close attention to detail, and the family-owned company emphasizes a rich love of art.

The second course of Chicken and Chorizo Chowder was a large serving of rich thick goodness which could be a meal in itself any day. The wine was Senorio de Rubios Albarino (2008) which was a soft white marrying perfectly with the spiciness of the soup. It would also pair well with any local cuisine, similar to the specialties of Spain, such as spicy mussels, clams or calamari.

The third course of Pulpo Gallego was not easily identified by most diners, although the rich and garlicky chewy appetizer was widely complimented. The octopus is a signature dish of the Galicia region of Spain.  The Enate Chardonnay (2008) was the perfect pairing offering a nice minerality aspect and no heavy oak hints. This wine was a silver medal winner in the 2009 World Competition of Chardonnays in France.

Intermezzo was Sangria with Brandied Apples. It was a simple and refreshing touch between courses. The lovely fruits were so irresistible that everyone abandoned etiquette for fingers or forks dipping into the martini glass.

Trout Navarre with Fingerling Medallions was the fourth course paired with Enate Rosado (2008) with full body and perfect acidity in this fruity Cabernet Sauvignon. Nothing typical of Rose, this wine has been called the best Rose of Spain. The ’04, ’06 and ’08 vintages have received prestigious awards.

The fifth course was Lamb Confit with Braised Purple Cabbage. It was paired with La Ninota (2005) from Priorato which is the largest wine-growing region in the world. Representing all red varieties of the region, the complex minerality included Cabernet Sauvignon, Syrah, Garnacha, Mazuelo and Merlot.

As food is the center of life for Spaniards, the sixth course of Marinated Filet of Pork with Spiced Turnip Root Puree was a central highlight of this wine dinner. It was paired with Venta Del Puerto No. 12, Valencia (2006). It is a blend of four grape varietals: Cabernet Sauvignon, Tempranillo, Merlot and Syrah.

Then there was dessert of Peach-scented Sponge Cake in Warm Vanilla Cream Sauce paired with a Moscatel, La Loca from Valencia. The sweet sparkle of tropical fruit is created with a natural tank fermentation and no added sugar.

What an outstanding opportunity for education in the origin and production of fine Spanish wines was this dinner by Spanish Vines. Greg Norman’s Australian Grill frequently hosts wine dinners which are learning experiences for the expert or the novice taster, and the showcase of the cuisine also is a treat for foodies and friends. Gracias!

Sip some Spanish wine, and as Hackler suggests, it’s the beginning of a beautiful affair.

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Preparing for a Wente Wine Dinner

Posted on July 12, 2010 by | Leave a comment

Dining in the favorite Greg Norman’s Australian Grille in North Myrtle Beach, tasting in California wine country or shopping in any local grocery store, Wente wines are sure to catch a wine lover’s attention. The country’s oldest is at the top of the list for many wine tasters. It’s even better to taste after researching the important legacy of these wines.

Wente is the oldest continuously operated family-owned winery and today is led by the fourth and fifth generations of Wentes. The legendary California grower is 125 years old, and the 3000-acres in the Livermore Valley east of San Francisco include three Estate vineyards with a destination for fine dining, live entertainment and championship golf as well as wine tasting.

The family began planting, growing and fruit in their Estate vineyard in 1883. Their innovation in winemaking in the 1930s included the first varietally labeled Sauvignon Blanc, Semillon and Chardonnay. Karl L. Wente, the third-generation winemaker, began the fusion of old and new in the 1960s with the introduction of stainless steel fermentation.

The grandson of the founder and grandfather of the present winemaker Karl D. Wente is called a pioneer of Monterrey County’s Arroyo Seco district. This is a sub-appellation within the Monterrey AVA boasting excellent quality of river water and rocky soil for good drainage. The Riesling, Chardonnay, Pinot Noir and Merlot varieties are planted to thrive in the cooler region with an extended growing season.

The fourth-generation winemaker Phil Wente described the sloping hillsides, ancient riverbeds and valley floor of the Livermore Valley with numerous microclimates which support the production of Chardonnay as well as Merlot and Cabernet Sauvignon.

The small lot micro winery is where Karl D. Wente personally oversees every step as he vinifies small quantities of grapes with gentle pressing and experimentation including traditional processes of wild yeast fermentation and weekly stirring of the barrels. The fifth-generation winemaker offers these limited handcrafted artisanal products to club members.

He holds a degree in chemical engineering from Stanford and two masters degrees from UC Davis plus training at the Peter Michael Winery in Sonoma and at the Brown Brothers Winery in Australia. He credits the success of all of the wines to the product of the vineyard.

The Nth Degree wines also are handcrafted and limited production wines which Karl D. Wente has chosen to represent both appellations. These include Chardonnay, Merlot, Syrah, Cabernet Sauvignon and Pinot Noir and are bottled with only the best. These are available in the tasting room but only sold to club members and a few select restaurants.

Wente’s Heritage Block wines are named for the vineyard block where grown. The Vineyard Selection wines are named for the growing conditions of their source vineyards and include a Cabernet Sauvignon, Syrah, Merlot, Riesling, Merlot, Sauvignon Blanc and Chardonnay. Prices vary widely, ranging from $11.95 for the 2008 Riverbank Riesling or $12.95 for the popular 2008 Morning Fog Chardonnay to a three-liter 2006 Charles Wetmore Cabernet Sauvignon for $119.95.

The restaurant boasts dozens of awards including Wine Spectator’s Best Award of Excellence every year since it opened in 1986. The spring features include fresh seasonal herbs and vegetables from its own garden with value meals for lunch and daily dinner entrees such as duck breast, Alaskan halibut, beef filet or angus burger. Featured wines daily may be the Small Lot Pinot Blanc or the Small Lot Grenache, ranging from $46 to $56 per bottle.

The Course at Wente Vineyards, designed by Greg Norman ten years ago, currently is ranked in California’s Top 20 by GolfWeek magazine. It recently has been recognized for its environmental practices and wildlife habitat protection. Summer concerts this year at the vineyard promised such greats as Liza Minnelli, Harry Connick, Jr. or Willie Nelson.

Whether joining the wine club or the golf club for the inside values or tasting their fine wines from afar, Wente offers a few samples of the best life can offer.

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