Salmon and Pinot Noir

Okay, I can't talk about the salmon because it's part of a supersecret throwdown.

But.

I was in Total Wine a few weeks ago, browsing the Pinot Noirs for something to go with salmon. I was really hoping a bottle would jump off the shelf into my basket and announce, "Ta Da! I'm the one you're looking for!"

Alas.

Finally, an employee happened narby and asked if he could help. I told him what I wanted and he grabbed a bottle.

"Here. I was coming to get one to take home. We're having salmon tonight and the price just dropped $4 on this."

He handed me Maple Ridge Pinot Noir.

That was good enough for me.

We had it a few days ago.

I tasted berries.

I thought it went wonderfully with the salmon. I tried a swallow after salad and side dishes and it was a bit dry and harsh on the sides of my tongue. But with the salmon, it simply melted.

Very nice.

Edging Out the Favorite?

I ventured in Total Wine by myself last week. I knew I wanted a couple bottles of my current fave, the Pacific Rim Dry Riesling. But I got sidetracked and decided to try a new one.

I chose Chateau Ste. Michelle's Dry Riesling.

I brought it home and Wine Snob Hubby said he'd just read an article about how well dry Riesling goes with blue cheese. We had a tub of crumbles, so we popped the cork and cracked the tub and sat at the table.

At the first sip, I thought, This is going to be good. I tasted citrus with a bare hint of honey on the finish.

The cheese softened the citrus and made the wine spread across my tongue more softly.

As we sipped and chatted and tasted, WSH commented that we've had a few wines from Ste. Michelle before and they haven't disappointed. I took that to mean he approved also and we should look for the appellation a little more often in our shopping excursions.

I concur on that conclusion.

Summer Wines, Part 2

In my quest to find a good summer red to recommend, I've talked with many wine snob friends and there is no consensus, so I think the answer is there isn't one.

Most everyone ended up recommending either a light blend or a blush.

Birdstone Winery had an outstanding Grenache a few years ago, but even though I regularly ask for it and they keep saying it's coming back, sadly, it has yet to make an appearance.

The Menage a Trois wines are exellent blends and the blush is light but fruity, perfect for a summer salad.

The first wine I ever really enjoyed was Beringer's White Zinfandel. The strawberry and other fruit flavors combined with the light crispness on the tongue made it the perfect "gateway" wine into learning how to discern flavors. While I've since expanded my palate somewhat, there are days, particularly in July and August when the only that really appeals to me is a Beringer's White Zin. It's reliable and consistent. I know what I'm getting when we uncork the bottle.

I hope you enjoy!

Summer Reds

Since I'm not a big red wine drinker, I've been taking a survey of friends and dining companions for suggestions for a light "summer" red wine.

We had some salmon a few nights ago and friends brought the wine. One was a Waltzing Bear Wines, Gary's Vineyard Pinot Noir. It had some yummy berry flavors with a light and dry finish.

The wine went nicely with the salmon and it was generally agreed that the wine met the requirements for a summer quaff.

Enjoy!

A Surprise Pairing

Last night we made a friend's chicken ciabatta sandwich with super secret sauce. I played with some ingredients and I think I've replicated the sauce pretty well.

TB's Super Secret Chicken Ciabattas (I don't know whether to give our friend public recognition for the recipe or keep the recipe creator secret since they may not want their super secret and yummy concoction on the world wide web.)

Ciabatta rolls, split, brushed with olive oil and lightly sprinkled with sea salt and grilled until toasted.
Chicken breast, grilled then topped with smoked gouda slices. Let the cheese droop and melt a little.
Red bell peppers, roasted til the skin is black, then peeled, seeded, and halved.
Super secret sauce - mix a chipotle marinade or dressing with either ranch dressing or sour cream until you have a pink and creamy sauce.

Spread the sauce on the ciabatta. Layer the chicken, peppers, and bread.

We hadn't thought about a pairing and just poured a red that was already open.

Guenoc 2007 Victorian Claret went amazingly well with the sandwich. The wine had incredible legs in the glass and a rich ruby color. The flavors of berries complemented the smokiness of the chicken and cheese.

This pairing is a complete serendipity and one of the best.

Summer Wines

I'm pretty much a white wine drinker. I think I've established that already. And I prefer Chardonnays.

I've heard people talk about a "summer wine," and frankly, dismissed it. I figured I like what I like and I know what I like and what I like is Chardonnays.

The weather warmed up (finally - I think this was the longest winter on record in the Central Valley), and one day Wine Snob Hubby and I finished the day with a glass of wine on the back patio. I think the mercury had reached into the 90s for the first time.

I sipped my Chardonnay, eager for its refreshment. And ... nothing. It sat on my palate and refused to do anything for me.

The next night, just for a change, WSH pulled out a Pinot Grigio. "Let's try this, it's a little lighter."

Ahhh. It was light and crisp and a perfect complement to the warm day.

Unfortunately, I forgot to check the label so I don't know what it was.

I won't make that mistake twice.

And now I have a summer wine to enjoy.

Zin or Cab?

We had some amazing BBQ over the weekend.

It came from Robin's Wood Fire BBQ & Grill in Pasadena, California. We used to eat there when it was a nice casual place for lunch or dinner. We didn't know they changed the menu to all BBQ.

We ordered the garbage can lid dinner with chicken, hot links (careful, the heat sneaks up when your back is turned), beef ribs, tri tip, and short ribs. We added a rack of baby backs too, since there were five us eating out of the trough. Er, I mean from the lid.

Anyway, Wine Snob Hubby and his friend considered carefully what to offer us neophytes.

The choices: Brazin, an old vine Zinfandel from Brazin Cellars out of Manteca, CA.
Beaucanon Cabernet

The Brazin was known and loved and chosen because of that. The Cab was chosen because WSH and friend took a field trip to the Tustin outpost of the mother ship, also known as Total Wine. WSH asked for suggestions and an employee suggested the Beaucanon.

I just looked at the Beaucanon website and I'm sorry I can't tell if it was a Cab Franc or what vintage. I'll have to check with WSH and get back to you on that.

Anyway, I tasted both with the baked beans and meat. The Brazin was good, but fell a bit flat. The Beaucanon definitely stood up to the BBQ sauce and meats. I tasted blackberries and it finished well along the sides of my tongue.

Which goes to show that sometimes a tried and true favorite should be given a night off so a new friend can have the opportunity to shine.