Domaines Fabre

When ya get to know people.....
On my recent trip to bordeaux I had the distinct pleasure to visit the  #Fabre family and enjoy some of their wines. 
#Ch. Lamothe Cissac
#Ch Landat
#Ch La Tonnelle
#Ch Fonsech
These wines typify the area betwwen St Esteph and Pauillac.
Smoky, earthy,  dark rich fruit with velvety tannins.  The wines are primarily cabernet, with hints of merlot, and petite verdot to round them off.
These are what I call indulgent wines. Used to impress .  Beautifully rich.
This family produces excellent wines.
Now, I had the distinct pleasure to host Fabre  and share some of these wines here in the states.  If you have an opportunity to try any of these wines I say indulge yourself in the hedonistic pleasure.
Enjoy

Knight Gabriello Melaverde

A little sidetrack from the usual wine talk. Tonight I am sipping a new fkavor from Knight Gabriello.  The company famous for Limencello. 
This eveving I have before me the Melaverde. A crisp tart green apple flavored liquor.  A delightfully delicious evening offering.  Bold and expressive it hits your tongue like a bowling ball after pins. Slightly sweet and quietly dangerous at 21% al.  I will defintely be sleeping well tonight.  Enjoy this cordual before or after a meal. Serve chilled.
Enjoy

Ch Buti de Nages Rouge and Paella

Overwhelming, thata is what comes to mind.  A little paella is a perfect meal.  This one consisted of sausage and shrimp.  An easy meal.  First I chopped bacon into small pieces, then in a sautee I added onion and cooked them down until translucent. I then added a link of sausage cut into bite pieces.  Letting these sizzle together while I added 1 and half cups of rice and three cups of chicken broth.  If you are a true gastron you would then add fresh veggies, like carrots etc.  But being a working man with a hungry 13 yr old I chose a pakage of frozen mixed veggies, I know it is a cheat, but hey you do what you have to do.  At last I adda pinch of saffron, this adds a little extra flavor as well as that great color.  Stirring everything together I put the lid on and into the oven at 400 for about 25 minutes or until rice is done.   The last item up is the shrimp.  I add this at the last minute as it only takes a little to cook them through from the heat of  the paella.
Now to the real reason we are here.  The wine of the night is Ch Buti Nages rouge 2012.
This excellent wine from#Michele Gassier has fast become one of my favorites, though that list continues to grow. A supple well balanced  wine full of rich nuances of  dark red berries and licorice.  The nose hits you with  ranges of floral bouqets , violets and roses.  The color of deep purple seems to beckon you  to fill your mouth with this fruity ecstasy.  And once you do, OMG.  The fresh fruit, flavors so concentrated and complex. Wow. Spicy and envigorating .  The velvety smooth texture coats your mouth , the rich fruit and earth tones mix together  and provide a sensational experience.  A long finish  of spicy cinnamon and pepper add even another layer to an already bold wine. 
The combination of Syrah, Grenach, and Mourvedre gives this wine the perfect balance and depth.
Enjoy

a little messy, but a oh so good

Turkey Flat and Fillet

Nothing I like better than a finely cooked fillet and a glass of wine to go with it.  This evening is no exception.  I like my steak cooked in just aboutany style, tonight I pan fried several fillet. 
First  I rubbed them in olive oil. Then sprinkled salt and pepper and fresh garlic.  I put them in a cast iron skillet on med low heat. Browned lightly on each side and they were cooked to perfection.
As a side my family loves asparagus. Tonight I decided to roast it. 
Sprinkling a little olive oil, salt, pepper, and fresh garlic.  I topped it off with some truffle oil, magnificent.  Cooked at 400 for about 10 minutes it becomes soft, but retains so much of that roasting flavor.
This in itself  would be a fabulous meal. But to finish off the meal  I pulled a bottle of Turkey Flat Shiraz 2007, given to me as a gift. 
Turkey Flat Vineyards are located I  the Barossa Valley.  Established in 1847 it boasts some of the oldest vines still used.
The color is deep dark purple, almost black.  It has a floral almost violet nose.  The palate is lush and rich with lots of depth.  Hints of licorice, oak, and very ripe dark fruits.  Simple, forgiving, tannins that coat the mouth but are not harsh.  This fine wine has already aged 7 years and is fresh and fruity. It is a spectacular addition to any meal.  It brings the full force flavor of the steak and seasonings to the foreground.
Enjoy

Caymus Virtual Tasting

Today live event. Virtual tasting of several Wagner family wines.
Caymus 40th anniversary 2012,
Mer Soleil,
Belle Glos Las Alturas
Conundrum White
Emmolo Sauvignon Blanc

A great opportunity to enjoy a sampling of Wagner wines.

A little grillin

What a fantastic day for a grill.
Sandra prepared fresh burgers.  2 pounds of ground beef a tbs  of mixed garlic salt, pepper and onion powder.  She then formed them into perfect patties. And with the ease of a skilled surgeon she opened the patties and stuffed them with horseradish and bacon cheese.
Then using her surgical skills she sliced some fresh tomatoes, sprinkling them with olive oil, salt and basil adding slices of fresh mozzarella to top them off.
To finish dinner she added sliced zucchini sprinkled with lemon pepper, olive oil, and salt.
When the charcoal was hot I carefully added the burgers and zucchini. Cooking them to perfection even if I say so myself. My added extra was chorizo. This extra put a little pazazz to the dinner.
To drink #Dogfish Head 90 minute.
This fine IPA is fantastic with any meal.
This smooth easy beer with a big malty taste is one of my favorites. 
A sunset gold color  an almost sweet citrus orange nose. This is a perfect warm weather grilling beer, it would even pair well with salads or seafood.

Yes I still use a cheapo charcoal pit.

the best flavor I think

The finishing touches

Good Morning

All I can say. Peaches and prosecco

Great start to the day 

Shrimp and Veggies HR style

Tonight HR took over the kitchen. We were treated with a meal of sauteed veggies and shrimp.
The veggies , a mix of spinach, broccolli, peas all sauteed in a little butter  salt pepper and garlic.
The shrimp perfectly cooked in olive oil, butter, garlic, salt and pepper with just a touch of lemon.
I chose a #Sonoma Loeb , Sonoma county 2011.
A gorgeous offering from wine maker #Phillip Titus.  The wine maker for Chappellet, Sonoma Loeb, and of course Titus.
This Chardonnay has a golden color  that reflects light like a yellow diamond.  The nose is a beautiful fresh  apple. The mouth has hints of tree fruits and a coating that lingers long after. A dry wine that is full of fruit flavors, a little touch of oak. Easy to drink and it paired well with the dinner. I recommend this wine to anyone looking for a fresh, luscious Chardonnay without feeling they are gnawing on tree bark. I also recommend having your daughter cook for you, it makes everything better.
Enjoy

HR in her finest kitchen pose

Monitoring the shrimp

The result 

Enjoy 

Baked cod dinner

A delicious end to a hectic day.
Tonights dinner:
Perfectly baked cod with crushed pecans in a lemon butter sauce. Steamed asparagus with olive oil and balsamic vinegar.  Both with fresh chopped garlic.
I coated the cod with olive oil, a little butter, lemon juice, garlic,salt and pepper. In the oven for about 15 minutes at 375.
When flaky and white all through I took them out added crushed pecans to the top and baked for about 2 more minutes.
The asparagus were steamed then drizzled with olive oil, basalmic vinegar, and garlic.
Served with a Ch. Buti de Nages Rose 2011. A clean,crisp, elegant wine with a wonderful floral nose.  Dry but with enough fruit tones it compliments the vinegar, and garlic on the fish and asparagus. Strawberry notes add a depth of structure and a long delightful finish brings it all home.
Enjoy

End of the trip

The last two days we traveled through Chablis to Champagne.  We were given some fine sparklers and Champagne.
I will have more posts describing each one in later posts.
Let me just say though. Put aside what you think about Champagne.  This is not Moet, Veuve, Bollinger or Dom.  These are grand cru, the best of the best.
The wines of the Boisset family.  Jean Claude Boisset leads this large business producing more wine than anyone else in Burgundy.  Pierre Vincent the winemaker ans a legend amongst wine makers gave us the tour through the Voygeraie winery.
I must confess that the Louis Bouillot brut rose is my wifes absolute favorite, and everyone I share this with also put it in the repertoire.
Lanson, the favorite of French premiers and Kennedys.  Tzarine with bubbles so light and beautiful. 
The wines of Georges Vesselle. A family operated winery producing some of the best champagnes in the wine world. The whole family works in the winery. Bruno Vesselle and his family gave us a food pairing in the early morning. What a way to start a day, food and champagne. Even the youngest son, all of 12 I would say, was sampling, tasting and taking into account our reactions.  The Perfection Rose is a must have.
Champagne #Mailly.  Well what can I say. This is the most beautiful, elegant and best champagne you will ever have period.  The winery is a coop between 80 growers producing best wines ever to cross your lips.  Large conglomerates continue to try and buy their juice but they keep it for their own wines.  We were treated to a disgorging of a 96 brut and tasting. WONDERFUL 
The " Delice" is an exceptional offering as is L Intemporelle. An elegant soft sultry champagne  BEAUTIFUL.

Champagne Mailly cases I wish I could have loaded them up.

Eric and Bruno Vesselle

The Vesselle family

Last minute

Our drivers made out like bandits. Each winery gave them a case or more and they enjoyed it evenings.
The last picture is of the team in front of Mailly.

Study time

For those who think all I do is drink wine, here is a picture of the table in our basement. Currently used as my study area.  I read and study about the wines, the terroir, the winery  history , the winemaker, the appellation. Everything I can.
On this past trip we sampled almost 400 wines.  I need to get all the information study it and be ready to teach it. That is what I do.  So yes I have alot of fun I also have alot of work to catch up on.

Enjoy