Tag: red wine

Acorn Squash and Crossfork Creek Cabernet Sauvignon 2015

Acorn Squash and Crossfork Creek Cabernet Sauvignon 2015

Acorn squash usually conjures images of fall’s bounty, the autumn harvest’s cornucopia of pumpkin, butternut, spaghetti squash, and all those hard, bumpy winter squashes that we don’t quite know what to do with. The hard rind makes these squashes long-lasting, hence the term “winter squash” although here in the Northeast, they are usually grown throughout the summer and picked in late September and October.

So how did we acquire a garden-fresh home-grown acorn squash in July? My sister-in-law, who moved to New Orleans last year, had the realization that a southern garden can be planted as early as March, resulting in mature winter squash in the middle of summer. On her most recent visit to the New York area, she managed to pack two large home-grown squashes in her suitcase. She must have had to leave behind half her clothes and shoes so as not to exceed the 50-pound weight limit.

My sister-in-law gave us a terrific tip to speed up the cooking time for hard squash that I haven’t seen on the internet. After cutting them in half and scooping out the seeds, she microwaves the halves for about 5 minutes. Although she likes hers with cinnamon, we opted for the more prevalent butter and brown sugar preparation, followed by baking.

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Cut in half. I did it lengthwise, but either direction will work. Scoop out the seeds and that pithy stuff. My trusty grapefruit spoon comes to the rescue. Microwave the halves for five or six minutes.

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Smear a half tablespoon of soft butter around the hollow. Sprinkle a tablespoon of brown sugar on each half. Bake at 350 degrees until a fork goes through the flesh easily (about 20 minutes)

The acorn squash was an enjoyable accompaniment to baby-back ribs with Brooks sauce. 

The wine of the evening is something new we’re trying, the 2015 Crossfork Creek Cabernet Sauvignon from Sheridan Vineyards in Yakima Valley, Washington. The Yakima Valley AVA, established in 1983, was the first AVA established in Washington State. It’s part of the larger Columbia Valley that garnered AVA status the following year, in 1984. Widely planted varietals include Cabernet Sauvignon, Chardonnay, Merlot, Riesling, Pinot Gris, and Syrah. The region is also known for growing Cascade hops, which are very highly regarded and sought after according to my beer-brewing friend.

The nose is fruity towards jammy, with floral notes and hints of green bell pepper and herbs. On the palate plum, cherry, and currants abound with afterthoughts of licorice and tobacco. Many of the Washington State Cabernet Sauvignon wines we’ve tried have been lighter in body than their California counterparts. Not so with Crossfork Creek; it’s squarely down the middle as a medium bodied Cab. The medium-length finish has some bright acidity balanced with oak and light tannins. Overall, Crossfork Creek is well worth the under $20 price.

Michele Chiarlo Palás Barolo 2010

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Our old Monday through Friday work schedule that I irritably referred to as “up at six, home at six”, deserved to be rewarded with Friday night dinner and drinks at one of our favorite local haunts. Thankfully, our routine is much easier now but the Friday mindset of rewarding ourselves for wrapping up another work week has remained constant. In keeping with the traditions of a Boozy Lifestyle, if we aren’t treating ourselves to a meal at a restaurant, we must at least splurge on a good bottle of wine.

We’re drinking the 2010 vintage of Michele Chiarlo Palás Barolo in 2017. The violet-rimmed ruby color pour that is characteristic of young Nebbiolo has changed to a translucent brick-orange over seven years of aging.

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Have you ever had a first impression of someone with your nose instead of your eyes? This wine attracts you with a delicious and intriguing scent. With all of its aromatic complexity, I’m having trouble identifying the many facets of its bouquet individually.  Oodles of dried fruits mingle with licorice candy and fresh spring roses. Not to take away from the enjoyment on the palate, but the nose on this Barolo is by far my favorite aspect.

The wine is light-bodied on the palate, tasting of dried apricot, prune and currants. The initial dried fruit flavors are followed by bright acidity with tangy cranberry flavors. On the finish, the brightness lingers along with soft tannins. This northern Italian varietal has some similarities to Pinot Noir in body and mouth-feel.

The winemaker, Michele Chiarlo, began producing wine in 1956 in Piedmont, Italy. Today, he runs the business with his two sons, Stefano and Alberto. “Palás” is a Piedmontese word meaning palace of luxury. After browsing the Michele Chiarlo website, I get the impression that Palás is a fancy label given to one of the wineries more budget-friendly collections. But no matter how you slice it, Barolo is still one of the most prestigious wines of Italy.

An easy way to remember some of Italy’s great wines are the three big B’s: Barolo, Barbaresco, and Brunello di Montalcino. Barolo and Barbaresco, produced in the Piedmont region in northwest Italy, are made from the Nebbiolo grape. A difficult grape to cultivate, Nebbiolo is most successful in Piedmont’s cool climate, low rainfall, and autumn fog. Brunello, the pride of Tuscany, is made from the Sangiovese grape. The Sangiovese variety that is grown around the village of Montalcino is called Brunello. This area, located south of the Chianti Classico zone, is drier and warmer than Chianti. In this terroir, the Brunello variety of Sangiovese produces deep-color, full-bodied wines with balanced tannins. Whether you prefer the delicate quality of Nebbiolo-based Barolo and Barbaresco or the robust character of Brunello, you can’t go wrong with any of Italy’s three big B’s.

 

 

I’ve Been Summer-ized

I’ve Been Summer-ized

It’s not actually summer according to the calendar, but 80 degree weather, light past 7:30 p.m., and a Friday night to boot herald this evening as the official opening of the Boozy Lifestyle Summer Season 2017. We’ve used the barbecue several times already this year, but we’ve yet to sit outside for eating and drinking.  The deck is set up with our screened in gazebo, table and chairs, and television. Friday night is typically a non-cooking dinner but we’ll make an exception and fire up the barbecue for easy burgers. But first, cocktail hour. 

Cocktail hour begins Achaval Ferrer Malbec and a bit of cheese. Lori at Dracaena Wines (dracaenawines.com) brought this Malbec to my attention via her blog posts and #Winestudio on Twitter and, as a fan of Malbec, I had to try it. When we got home from the liquor store I happened to notice that I picked up the 2014 vintage instead of the 2015 that she had reviewed. I hope it lives up to expectations.

We’re using the decanter for this big boy. In the glass, the pour is sparkly pretty with purple edges. The nose takes a while to open up; but after a while, aromas of berries and oak appear. The flavor of anise is dominant on the palate, accompanied by intense, chewy tannins. Hints of prune, dark chocolate and coffee join the party. The sip ends in a solid, medium-length finish.

Achaval Ferrer Malbec is one of those wines that grows on you over time. By the second glass I begin to appreciate how well the nuance of licorice and sensation of chewiness complement each other. My drinking buddy, who had given up by the second glass said, “You shouldn’t have to work that hard.” Oh, how I toil for my art.

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This Malbec paired well with our cheese plate, especially the Boursin with a slice of spicy pepperoni on it. Honestly, I haven’t encountered any pairing disasters when it comes to dry red wine and cheese.

Even inside the screens, it doesn’t take long for pesky little gnats to find the wine. Thank goodness for my trusty glass covers.

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Cheers to getting summer-ized!

Cline Family Cellars Ancient Vines Mourvèdre 2015

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In the 1980s when Cabernet Sauvignon and Chardonnay dominated the field of California wine, a rebel band of vintners formed an informal group to promote the use of grape varieties from the Rhône Valley, France, and dubbed themselves the Rhône Rangers. The fruits of their marketing labor have resulted in Syrah and other Rhône varietals becoming more prevalent in today’s California wine scene. Fred Cline, one of the original Rhône Rangers varietal insurgents, is the owner of Cline Family Cellars, located in Sonoma, California.

Cline, grandson of Valeriano Jacuzzi (the man whose name is synonymous with spa tubs), and his wife Nancy founded Cline Family Cellars in Oakley, California in 1982. They began their wine business by restoring 100-year-old vines of Rhône -style varietals. Mourvèdre and Carignane, along with Zinfandel, make up Cline’s Ancient Vines Series of varietal wines.

Today the winery is located at a 350-acre ranch in Carneros Valley in Sonoma County, and produces many different varietal wines and blends from vineyards owned by the Cline family throughout Sonoma County. The vineyards are sustainably farmed using the Green String farming method developed by Fred Cline and Bobby Cannard.

Oakley, where Cline’s Mourvèdre grapes are grown, is in the Contra Costa County appellation, 40 miles east of Sonoma County. It’s a sub-region of the very large Central Coast AVA which stretches from San Francisco in the north to Santa Barbara in the south. The area’s terroir provides favorable conditions for this grape variety that likes to have its face in hot sun and feet in cool water. Vines are planted in sandy soil along the delta of the San Joaquin and Sacramento Rivers where summer days are warm and sunny.

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The pour is inky purple with lots of leg action consistent with a high alcohol content of 15.5%. There’s not much fruitiness on the nose. Subtle aromas lean more towards hay, leather, and cedar. Over time, scents of grassy herbs are added to the bouquet. On the palate are flavors of ripe plum, tobacco and spicy black pepper with very bright acidity. A short clean finish closes with smooth tannins.

Cline Mourvèdre is reminiscent of visiting the horse stables; hay and saddles without the manure. The grape’s characteristic bright acidity that works to its advantage as a blending grape threw this single varietal a bit off balance. Overall, the wine was a nice change of pace from the typical fruit bomb and interesting enough to warrant a blog post. The Cline Ancient Vines Series varietals cost between $17 and $23 as per their website.