On Deck--Paradise in New Hampshire

New England Get Away

I had a chance to finally take a real vacation, and I went to New York and New Hampshire. I went to New York to 'cat-sit' (an excuse to stay in Brooklyn for free) and I went to New Hampshire to pick up a friend's son from camp and visit another high school buddy who lives there. What a great time. Lot of food, sights and experiences. I will write an article for each highlight.

Mill House in New Hampshire

Cheers,


Renard

I'm back!

OK, it's been a long while since you've heard from me. I had to find a more natural way of imparting my thoughts to you through this thing called blog. I think I've done it and I can now bring to you my experiences an interrupted. So here we go for round two!!

Full on French: Jean Royer Chateauneuf-du-Pape Tradition

I have not had a bottle of French wine for myself in a long time (shame on me?). I, like most Americans have been obsessed with American, South American, and the occasional Australian wines. Because of the variety, complexity and inconsistency of availability of French wines, I am often lazy in my purchases and just go for a Cali Cab.

I have a friend who works for a wine dealer and I go to their shop every once in a while.They have a great selection of wines from around the world. One day I visited they shop with no particular agenda. I figured I might as well get a French wine.I picked out a Jean Royer Chateauneuf-du-Pape. There was no rhyme nor reason-I just wanted to try a French wine and I almost picked at random. Truthfully, I am not as up on the classification of French vines as I should be (this may be why I don't buy them as much).

In any case. I made the purchase and waited for a calm Friday night to enjoy. The first thing I noticed about this wine was that it did not present any sort of fruit characteristics in its initial presentation.Instead, earthy highlights greeted my palate. I could tell right away that the whole design of this wine was to break its distinction from the natural essence of the grape it came from and morph into something much more. The grape was the caterpillar, the vinting the cocoon, and the wine the butterfly. I think this is what sets apart French wines from most California wines. California wines showcase the fruit qualities of the grapes they are born to. French wines are born to become Something set apart from the fruit they came from.

After the notice of the earthy tone, I tasted raisins faintly. The wine was amazing and I am glad I picked it up. I was a pleasant break from my normal routine.

I have added a link to a Danish sight that has information on the Jean Royer wines (and many other of the Chateauneuf-du-Pape wines).



Jean Royer Chateauneuf-du-Pape Tradition 2001

Color/Appearance: 4

Nose: 4

Taste: 4.5

Consistency: Unknown

Overall: 4

Relaxing with Woodruff Bourbon

I am currently enjoying a Woodruff Bourbon after a long day and week. There is something that compels me to seek bourbon while I am in the south. This is the first time I have had a Woodruff and I must say I like it. It has a wonderful vanilla nose and the taste is spicy with a faint rye aftertaste. It is very light and almost melts in your mouth as you drink it. The overall experience is relaxing.

Off to New Orleans

I am on my way to New Orleans. Having lived on the Gulf Coast for three years, I have had the pleasure of visiting New Orleans several times. This is my first trip after the devastation of Katrina. I remember the old world charm and the intense blend of cultures. While the storm may have smashed the buildings of New Orleans, hopefully the spirit of the city did not sway one bit to the onslaught.

Of course the two characters that New Orleans is known for are food and music. Yet it is not just characters that make up a story. If food and music are the characters to the New Orleans story, then the Cajun culture is the plot and the Bourbon Street social scene is the setting. Don’t forget the Mississippi River and the French Quarter as supporting cast as well.

When it comes to food, my favorite place is Café Royale. This multi-storied restaurant sits at the corner of Bourbon Street and Royale Street, This corner building is painted a light pink and it stands out from its neighbors. As with most of the buildings in the French Quarter, it offers wrought iron balconies for its patrons dining on the second floor. I remember one of their untraditional dishes, a jambalaya pasta. The andouille sausage was so fresh and the spices were intense. Another food fare that I can not wait to sample again is an oyster poor boy. This is a sub sandwich made simply with fried oysters and tarter sauce. It is rich and creamy and crunchy.

The seafood on the gulf coast is diverse yet unique from other regions. Seafood is one of my dearest culinary passions. I hope that Katrina did not wipe out the Gulf’s seafood supply.

I will continue to post as my trip progresses.

Prosciutto Champignon Brie Dip

Every once in a while I get an idea or two for putting something original together in the kitchen. If the result is good (often I come up with disasters), I will share the recipe. Last month I went to a meeting of a wine club I am in and I came up with a dip that went over pretty well (thank goodness).

As I said before, I am a huge fan of prosciutto and for a long time I have wanted to incorporate its spicy and salty tastes into a dip. Also, I know that brie cheese makes an excellent base for a dip as well. The challenge is to keep the saltiness at the right level. Both brie and prosciutto can be on the salty side. When it came time to buy the ingredients, I looked for an alternative to brie to add a little more uniqueness. I chose Champignon Mushroom Cheese. This is a German Brie with mushrooms.

So here we go with the ingredients:

1. ¼ lb of prosciutto—Have the butcher slice it as a 1/8-1/4” thick slice. Butchers are used to cutting prosciutto paper thin--so make sure to ask up front for this cut. The thicker slice makes it easier to work with.
2. ¼ lb of Champignon Mushroom Cheese. Brie will do
3. 16 oz of cream cheese
4. Olive oil as needed
5. 2 cloves of garlic
6. 2 Tbsp of fresh tarragon
7. ½ cup of diced chives
8. 2 Tbsp of fresh oregano
9. Paprika to taste
10. Chipotle chili powder to taste (I like it spicy—careful, a little goes a long way).

Preparation:

Cube the prosciutto and place in food processor with garlic, tarragon, and oregano. Add enough olive oil to coat the contents of the processor. Blend until mixture is almost a paste.

At the same time, combine cream cheese and Champignon Mushroom Cheese in mixer and blend. Depending on size and power of mixer, you may have to start with portions and add as the mixture blends.

Once the cream cheese and brie cheese are well blended, add the prosciutto mixture and half of the chives. Add the paprika and chili powder once the prosciutto mixture is well incorporated. Make sure to add a little bit at a time—adding the paprika and chili all at once may cause it to clump together in one spot of your dip.

Presentation

I served the dip in a bread bowl, but a normal bowl will do. Once the dip is in the bowl, sprinkle some paprika on top for color and top with some of the diced chives. Offer the rest of the chives on the side. You can serve with artisan crackers or sliced sourdough bread.

There you have it. If there are leftovers, the dip makes a nice spread for a sandwich the next day.

Enjoy!

Grimbergen. . .Abbey Ale Heaven

I devoted my first wine article to one of my favorite wines my first beer article is for one of my favorite beers. I am a huge fan of the wide range of beers from Belgium. Out of the Belgian beers, the Trappist/abbey style ales are my favorite. Trappist ales were traditionally brewed by the Trappist order of monks in Belgium and the Netherlands. The Trappist have strict guidelines for the brewing, distribution and consumption of ale. Therefore, there are only a handful of true Trappist ales brewed. Many breweries use the term Abbey ale to denote an ale brewed in the Trappist tradition, but not associated with the Trappist Order. Over the years, these abbey ales have become more and more varied and the some of the original interpretation lost as creativity mutated the style.

Of all the abbey ales, Grimbergen is my favorite. Grimbergen is brewed by Alken-Maes in Belgium. There are several different Grimbergen brews: Blonde, Dubbel, Tripel, Optimo Bruno and the Cuvee De L'ermitage. I have had a chance to try the Dubbel and the Tripel. Both were somewhat pricey (~$15.00 a six-pack), but were well worth it.

The Dubbel Grimbergen is my favorite of the two that I have sampled. It is dark and it pours with a handsome, toffee colored head. Toffee carries over into the aroma and initial taste. This is followed by coffee and sweet malt syrup. The head remains and leaves a beautiful lacing on the glass. While the Grimbergen Dubbel is very sweet and malty for a beer, it is not over powering. Some barley wines and other strong malt examples must be sipped. This is not the case with the Dubbel. It is just smooth enough to quaff like a session beer, but because of its full body, I normally feel satisfied after two or so.

I have difficulty finding any example of the Grimbergen line, but when I do, I snatch it up as if it were gold!

GRIMBERGEN Dubbel

Color/Appearance: 5

Head: 5

Nose: 5

Taste: 5

Consistency: 5

Overall: 5

Grimbergen Glass Image from http://www.sonverre.be/

Up and comming Zinfandels in Amador, California

In August of 2004 I was in Northern California and I knew I wanted to check out a few wineries. While I was thinking of going to Napa or Sonoma, a very good friend of mine told me to go to the Amador Valley area. I knew that Amador had a small winery base, but I had been away from NorCal for so long that I did not know how much the Amador region had matured. My friend assured me that the wines from Amador were excellent and the in-winery experience in Amador was much more personal. This friend is one of my oldest, most trusted friends and his taste in wine and fine food is very respectable, so I took his advice. He said that I had to go to Sobon winery—for it was one of the best and he personally knew the owner.

Amador Valley is on the Western foothills of the Sierra Nevada mountain range. The grass of the softly rolling hills are baked California golden brown and are dotted with hearty scrub oaks.

I went to Amador on a warm, very sunny weekday. The drive was leisurely down California Highway 16. While the drive to Amador is not as spectacular as going to Napa or Sonoma, you are rewarded once you reach the old prospecting town of Plymouth. The town has kept its rugged western outpost feel. Once through the town, make a hard right to go up into the hills, and it’s pure wine country from there on.

I arrived at Sobon just after midday. When I left the car I remarked at how hot and dry it was. This was a large contrast to Napa, which tends to be cooled by the coastal weather patterns. I wondered how grapes would hold up to this almost brutally dry heat.

The Sobon Winery is in an old white wash structure. Its court yard is a collection of old wine making and farm equipment. Inside is a spacious dimly lit tasting room and gift shop. It was quiet. I was the only person there.

One of the owners was behind the tasting bar and she readied a flight for me to sample. I started with their Cab, because Cabs are my favorite. She next poured their ReZerve zinfandel. I told her I was not a big fan of zins and she assured me that I would like it. She also explained that Amador was known for zinfandel and that its hot, dry climate was perfect for this grape. Well, after one sip I was convinced she was right and became a Zinfandel fan. It was both bold and refreshingly fruity. I bought several bottles. She told me that the family owned another winery down the road and I should check it out.

Sobon Winery Courtyard

Sobon’s sister winery, Shenandoah Vineyards was a contrast in character. The winery gift shop and tasting bar was contemporary and brightly lit. There were several people looking around. I bought a tasting here as well. The wine that struck me the most was their barbera. It is a gold medal winning wine and I could tell. It is one of the best wines I have ever had!.

There are many more vineyards and wineries in the Amador area. I did not have enough time to go to any more (believe me though, the next time I am out there, I will visit my old favorites and a few new). To find out more, check out the Amador Vintner’s Association webpage.

If you have the fortune to take a trip to Napa or Sonoma, make a point to do a day trip to Amador. You will be surprised and rewarded.

Renwood Zinfandel

It’s been just the past three years that I’ve really gotten into zinfandels. I became hooked after a friend pointed me to Amador Valley, an up and coming zin region in Northern California (I will have a post on Amador in the future). Now when I shop for wine, I always look for zinfandels from Amador. One that I have found is Renwood. The Renwood is full of fruit and is fully accessible. There is very little bite or alcoholic after taste. I enjoy it as an after dinner treat.

On of the things I enjoy most about Renwood (and most Amador wines) is its obscurity. I love surprising friends with a glass. Most are shocked by the quality and flavor for its appellation. If you get a chance to try the Renwood Zin, or any other Zin from Amador, do it!

Renwood Zinfandel

Color/Appearance: 4

Nose: 4

Taste: 4

Consistency: 4

Overall: 4

Purple Moon Shiraz

Christmas 2005 I got a pleasant surprise. A friend of mine gave me a bottle of Purple Moon Shiraz. It came in a green felt wine bag. As I pulled the wine out of the bag I was greeted by the deep Purple Moon label. I had never seen this wine before and the front of the bottle did not reveal much. Only the name Purple Moon and the facts that it was a Shiraz, vintage of 2004 and the origin of California were on the front. The back of the bottle was much more telling. There is nice little story on the wine and some tasting and pairing notes. And at the bottom of the back label finally you find out about the winery and location—Purple Moon Winery, Manteca, California.

Manteca, California? Manteca? I remember Manteca. Manteca isn’t wine country. The only thing of import in Manteca was the Manteca Waterslides water park (which closed down not too long ago). Well I guess Manteca can now lay claim to a pretty good Shiraz as well.

I cracked open the Purple Moon one Friday night while doing some work on the computer. It was a little cooler than room temperature, so I could not get the full development of its aroma. However, I was greeted by a nice spicy, fruity taste. There was very little trace of the cask, it was all fruit.

There is no presence on the web for this winery (or I can not find it). I would like to know more about the makers of this wine. Thanks again to my friend (Ms. Perfect) for this wonderful wine!

Purple Moon Shiraz 2004

Color/Appearance: 4

Nose: 3

Taste: 3.5

Consistency: Unknown

Overall: 3.5

An interisting direction in meats

I wanted to share something that I ran into on a NPR news story. Unfortunately, I live about as far away from this shop in Seattle, so if any one has tried their meats, I would be interested in hearing about it!

After hearing about Salumi, an artisan store, I became very interested. If you take a look at their web site, you will that they take an avant-garde approach to their cured meats. For two of their offerings, they blend cross culture techniques and ingredients for what seems like something completely new--the prosciutto style cured leg of lamb and the Mole Salami.

Lamb and prosciutto are two of my favorite things. I often say that government should add prosciutto to the list of daily recommended item needed in a diet! Prosciutto is a meat curing process normally performed on ham. The result is a dried, slightly salty meat with a spiced taste. How will the rich taste of lamb lend itself to this process? I can only guess and hope one day to enjoy.

The Mole Salami is named after and uses the Mexican spice tradition of mole. Mole is a sauce made of a blend of spices and Mexican chocolate. Salami as we know it is cured with spices and wine native to Italy and its neighbors to the northeast. Adding mole to the curing process will make this hard sausage more like chorizo, I assume. Again, another combination, I can’t wait to try!

The rest of the offerings seem to be just as rewarding to partake of. I have to plan a trip out to the Northwest!

J Lohr Cab, my first love!

My first post is devoted to one of my favorite wines—the J Lohr Cabernet. It is big and bold and full of fruit and cask oak. This Cab’s taste is so smooth and almost creamy.

I used to frequent a wine bar Fermentations in Seaside, Florida. The J Lohr Cab was a house wine and while I sampled many different wines at this bar, I could not go long without having a glass of J Lohr. Fermentations served tapas styled appetizers and their specialty was a smoked trout dip served with artisan crackers. There is no better paring in the world than that cab and the dip! A sip of the creamy, oak kissed Lohr complimented the smoky creamy taste of the dip. What a way to spend the day on the emerald sea and snow white sand! I so do miss those days.

J Lohr Cabernet

Color/Appearance: 5

Nose: 4

Taste: 5

Consistency: 5

Overall: 5