I’ve decided that just about anything can either cure you or kill you in certain amounts. Valentines Day is one of those annual celebrations where I think that moderation can be a handy thing. A little Eros for the soul just days before the beginning of the Lenten season where we purge ourselves is a good thing. After all, one day of frolicking with your lover, eating rich foods, and drinking good wine can’t hurt you. Can it?
My thinking on this has been upset in a positive way this past few years. I personally believe it is a part of the feminist movement or something, but I’m not going to complain. Now, research is conclusively finding in repeated studies that both red wine, and chocolate will cure everything from cancer to the common cold.
Just kidding! But, seriously, there is a lot of really interesting research coming out that is showing that both cocoa solids, and certain antioxidants found in red wine will reduce cancer risk and heart disease. My immediate reaction was to go out and fill the hot tub with Cabernet Sauvignon and fudge sauce and go on a backyard diving expedition. Thank God my wife stopped me just short of putting on my Speedo.
It seems that about a ½ a glass of wine, and a piece or two of extra dark chocolate are all it takes to create a successful health scenario in the average adult in most medical studies. So, my conclusion is that this Valentines Day is a great day to catch up on the lack of chocolate and wine that you’ve been missing over these past years, and to make up for any that you miss in the next few weeks during your Lenten devotion.
With that, I want to make a few suggestions, if I may, for making this Valentines Day a truly red wine and chocolate holiday. First, find some really good chocolate. Not Hershey bars, or some cheap chocolate in a heart shaped box.
No…I’d suggest going to the specialty chocolate section of the grocery store or the other stores in town that offer really nice truffles or other confections. There are several in the area. If you can, I’d suggest getting chocolate with a rating of 70% or higher cocoa. I’ve recently seen several confectioners providing chocolate samplers from different regions in the world.
Second, I’d head over to the wine section. Just like with the chocolate I would stay away from the labels that say Boones Farm or Mogen David. Those aren’t real red wines even if they look that way through the glass. I would purchase a dark red such as a Merlot or Cabernet Sauvignon, a spicy red such as a Sangiovese or Zinfandel, and a light red such as a Pinot Noir.
Now for the romance! Pour a little of each wine into separate glasses. Lay out the chocolate pieces on a platter or trays. Be sure to keep the bottles and the wrappers handy so you can identify what it is you are eating and drinking. Be sure to swirl the wines, and breathe deeply to experience the esters in both the wines and the chocolates. For a really romantic experience blindfold your lover and feed them the different samples. Clothing is optional based on your own imagination.
Happy Valentines Day!!
Showing posts with label Isenhower 2006 Red Mountain Sangiovese. Show all posts
Showing posts with label Isenhower 2006 Red Mountain Sangiovese. Show all posts
Saturday, February 13, 2010
Saturday, May 16, 2009
New Wines Available In Eastern Oregon
One of the benefits of writing this column is that I get to taste new wines as they are introduced into the region. This week I tasted some new wines and new vintages that I am excited about sharing with you.
First, I want to talk about Stella Fino Winery. My friend Marlene Steiner and her husband Matt have just opened their new winery with the releases of a 2006 Sangiovese, A Tuscan red blend called The Boot, and their 2007 Pinot Gris.
Matt and Marlene named the winery after Matt’s great-grandmother who’s name was Stella Fino, an Italian immigrant who raised her family in the Bronx, New York. Her Italian ways and culture have encouraged Matt’s culinary and wine influences throughout his life. When he and Marlene decided to move west from New York to engage in the wine business, they decided that they would focus on making great Italian style wines in her name.
As is usual with new vintners, the Steiners have produced a limited amount of wine for release to the open market. The wines are fun and engaging at a reasonable price for a Walla Walla producer.
The 2006 Boot is a blend of 50% Sangiovese and 50% Barbera. It starts out with a nose that is mossy, and reminds me of early mornings on the Tucanon River trout fishing. The flavors are full and bright with fresh red raspberries and white pepper. This will pair very well with a meatball or sausage and pepper sandwich.
The 2006 Sangiovese is made with 100% Sangiovese juice that was sourced from a mixture of Pepperbridge in Walla Walla, and Candy Mountain just outside of West Richland. The wine features flavors of dark cherry, menthol, and fresh tobacco leaf.
Last, the 2007 Pinot Gris was a bright and fresh wine, with overtones of pear and citrus salad. It would be perfect with seafood or soft cheeses.
Another winery that I tasted this week was Garrison Creek. I can truthfully say that I was blown away. The bottles read 2001 and 2002, which concerned me as they were being opened. Usually vintages of that age are already headed for oxidation. But not these beauties.
Garrison Creek is a winery that has been a long time coming in the Walla Walla region. Michael Murr, the owner, and David March, the winemaker have put many painstaking years into building their winery and their wines. Currently they make Cabernet Sauvignon, a Syrah, Red Blends, and are getting ready to release a Zinfandel.
I tasted the 2002 Cabernet Sauvignon. The nose was full and rich with plums, dark fruit, and leather. Flavors of plum, vanilla, anise, and dark cherries filled my senses. If I hadn’t known better I could have sworn I was sitting in Napa Valley drinking a local Cabernet. If you like big, strong, but gentle Cabernets I highly suggest that you try these wines.
If you want to purchase any of these wines I suggest getting out to the usual haunts in Pendleton or Hermiston. If they don’t have them now, they should in a few days or weeks. Be sure to ask if you don’t find what you’re looking for.
Have a great weekend, and enjoy!
First, I want to talk about Stella Fino Winery. My friend Marlene Steiner and her husband Matt have just opened their new winery with the releases of a 2006 Sangiovese, A Tuscan red blend called The Boot, and their 2007 Pinot Gris.
Matt and Marlene named the winery after Matt’s great-grandmother who’s name was Stella Fino, an Italian immigrant who raised her family in the Bronx, New York. Her Italian ways and culture have encouraged Matt’s culinary and wine influences throughout his life. When he and Marlene decided to move west from New York to engage in the wine business, they decided that they would focus on making great Italian style wines in her name.
As is usual with new vintners, the Steiners have produced a limited amount of wine for release to the open market. The wines are fun and engaging at a reasonable price for a Walla Walla producer.
The 2006 Boot is a blend of 50% Sangiovese and 50% Barbera. It starts out with a nose that is mossy, and reminds me of early mornings on the Tucanon River trout fishing. The flavors are full and bright with fresh red raspberries and white pepper. This will pair very well with a meatball or sausage and pepper sandwich.
The 2006 Sangiovese is made with 100% Sangiovese juice that was sourced from a mixture of Pepperbridge in Walla Walla, and Candy Mountain just outside of West Richland. The wine features flavors of dark cherry, menthol, and fresh tobacco leaf.
Last, the 2007 Pinot Gris was a bright and fresh wine, with overtones of pear and citrus salad. It would be perfect with seafood or soft cheeses.
Another winery that I tasted this week was Garrison Creek. I can truthfully say that I was blown away. The bottles read 2001 and 2002, which concerned me as they were being opened. Usually vintages of that age are already headed for oxidation. But not these beauties.
Garrison Creek is a winery that has been a long time coming in the Walla Walla region. Michael Murr, the owner, and David March, the winemaker have put many painstaking years into building their winery and their wines. Currently they make Cabernet Sauvignon, a Syrah, Red Blends, and are getting ready to release a Zinfandel.
I tasted the 2002 Cabernet Sauvignon. The nose was full and rich with plums, dark fruit, and leather. Flavors of plum, vanilla, anise, and dark cherries filled my senses. If I hadn’t known better I could have sworn I was sitting in Napa Valley drinking a local Cabernet. If you like big, strong, but gentle Cabernets I highly suggest that you try these wines.
If you want to purchase any of these wines I suggest getting out to the usual haunts in Pendleton or Hermiston. If they don’t have them now, they should in a few days or weeks. Be sure to ask if you don’t find what you’re looking for.
Have a great weekend, and enjoy!
Saturday, February 7, 2009
Wine Club Night At Wildhorse’s Plateau A Great Mid-Week Treat
I heard it from a friend, who heard it from a friend, that the folks up at the Wildhorse Resort’s Plateau had started a new wine club. It was recommended that I get over there and try it out.
The “wine club” is a fun, casual event that occurs at the Plateau the first Wednesday of each month starting at 5 p.m.. The resort’s talented chefs prepare appetizers paired with wines from a particular winery from the region. This is a great way to show off the skills of the culinary staff at the resort, while also showing off the exciting wines that they carry from their extensive list.
I arrived at the Plateau and was escorted to my table by a very pleasant hostess. She explained that the resort is not only hosting wine club events, but is also hosting beer pairing events as well. I though I might come back another night and check one of those out as well.
Once seated, I was treated with three different very tasty dishes prepared by Chef Ben. If you haven’t had a meal prepared by chefs Brian or Ben at Wildhorse you are truly missing out. As always, I could have just enjoyed the food without the wine, but came to take in the entire experience.
The tapas was served this month with three wines from Isenhower. The 2007 Snapdragon, the 2007 Rose’, and the 2006 Red Mountain Sangiovese.
Denise and Brett Isenhower own and operate Isenhower Cellars at 3471 Pranger Road in Walla Walla. They opened their winery in 2002 on five acres, and have developed a specialty of building fine wines out of uncommon grapes such a Morvedre’, Malbec, Roussanne, Counoise, as well as the commonly heard varietals. Their wines are both elegant and unique.
Isenhower’s 2007 Columbia Valley Snapdragon is a blend of Roussanne and Viognier. The Roussanne is sourced almost equally from Ciel du Cheval and the Elerding Vineyard at Alderdale. The Viognier comes from the Ciel du Cheval vineyard. This is a very food-friendly wine, with lots of flavors of mango and orange zest, a floral nose, and a nice acidity that provides a crisp finish.
The 2007 Horse Hills Rose is a combination of 58% Counoise, 30% Mourvedre, and 12% Grenache. This rose is rich with flavors of blackberry, cherry, and herbs. I especially liked the velvety texture brought by the Grenache. It finishes crisp and dry.
Lastly, the 2006 Red Mountain Sangiovese, is produced from grapes from Kiona Vineyard on Red Mountain in Benton City. This is a nice, classic Sangiovese. The wine is light and spicy, with flavors of dried stonefruit, leather, pepper, and violets. Paired with the flavors of fresh white truffle butter from the meal, it was a wonderful finish to the evening.
I look forward to next month, when the chefs at the Plateau will be serving up dessert wines for their first Wednesday wine club. See you there!
The “wine club” is a fun, casual event that occurs at the Plateau the first Wednesday of each month starting at 5 p.m.. The resort’s talented chefs prepare appetizers paired with wines from a particular winery from the region. This is a great way to show off the skills of the culinary staff at the resort, while also showing off the exciting wines that they carry from their extensive list.
I arrived at the Plateau and was escorted to my table by a very pleasant hostess. She explained that the resort is not only hosting wine club events, but is also hosting beer pairing events as well. I though I might come back another night and check one of those out as well.
Once seated, I was treated with three different very tasty dishes prepared by Chef Ben. If you haven’t had a meal prepared by chefs Brian or Ben at Wildhorse you are truly missing out. As always, I could have just enjoyed the food without the wine, but came to take in the entire experience.
The tapas was served this month with three wines from Isenhower. The 2007 Snapdragon, the 2007 Rose’, and the 2006 Red Mountain Sangiovese.
Denise and Brett Isenhower own and operate Isenhower Cellars at 3471 Pranger Road in Walla Walla. They opened their winery in 2002 on five acres, and have developed a specialty of building fine wines out of uncommon grapes such a Morvedre’, Malbec, Roussanne, Counoise, as well as the commonly heard varietals. Their wines are both elegant and unique.
Isenhower’s 2007 Columbia Valley Snapdragon is a blend of Roussanne and Viognier. The Roussanne is sourced almost equally from Ciel du Cheval and the Elerding Vineyard at Alderdale. The Viognier comes from the Ciel du Cheval vineyard. This is a very food-friendly wine, with lots of flavors of mango and orange zest, a floral nose, and a nice acidity that provides a crisp finish.
The 2007 Horse Hills Rose is a combination of 58% Counoise, 30% Mourvedre, and 12% Grenache. This rose is rich with flavors of blackberry, cherry, and herbs. I especially liked the velvety texture brought by the Grenache. It finishes crisp and dry.
Lastly, the 2006 Red Mountain Sangiovese, is produced from grapes from Kiona Vineyard on Red Mountain in Benton City. This is a nice, classic Sangiovese. The wine is light and spicy, with flavors of dried stonefruit, leather, pepper, and violets. Paired with the flavors of fresh white truffle butter from the meal, it was a wonderful finish to the evening.
I look forward to next month, when the chefs at the Plateau will be serving up dessert wines for their first Wednesday wine club. See you there!
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