Delicious Wine

[k-huevo]

This recommendation requires a relevant short bio, I am a Certified Chef de Cuisine and I didn’t acquire that credential without some experience. I worked at a resort with a strong culinary reputation and renowned vintner associations for a number of years along with some other yada-yada, and name dropping stuff. Designing food & wine parings is something I’m very good at, or at least once was. As a full time student for the past twelve years there had to be compromises made in terms of employment so I entered the institutional food service arena to get semi-regular hours to accommodate class attendance. As many of you know there aren’t many financial resources left over after tuition, books, and for some the MINI, to enjoy many hedonistic devices. So, when it came to adult beverages, good wine selections were the exception. My place of employment has decided to utilize some of my experience for a special dinner with my choice of wines which brings me to the point of this post. For a week I’ve been on a crash course of wine evaluations and came across a remarkable vintner product. It is a Pinot Gris (white wine) like no other, with complexity and body uncharacteristic of that grape. The vintner is Ponzi of Oregon; it is a blend of grapes from four of its vineyards and has a taste more like France than Italy. One of the good points is the price at less than $17 from Gabriel’s. The first thing I did was use a foil cutter only to discover it was a screw on cap, needless to say expectations were low after that but were dispelled with the first taste. It will be the before dinner selection and accompany the first course of Blackened Calamari with Tomatillo Pineapple Salsa & Mango Butter Sauce. I’m very excited about this wine and felt compelled to share as well as some other wine selections to come, but with little heftier price tags.

[justintime]

Pinot gris sounds familiar, I do however see and dispose of ALOT of wine where I work. I dont see white wine often but I know my mom is fond of it as well

[azuul]

This recommendation requires a relevant short bio, I am a Certified Chef de Cuisine and I didn’t acquire that credential without some experience. I worked at a resort with a strong culinary reputation and renowned vintner associations for a number of years along with some other yada-yada, and name dropping stuff. Designing food & wine parings is something I’m very good at, or at least once was. As a full time student for the past twelve years there had to be compromises made in terms of employment so I entered the institutional food service arena to get semi-regular hours to accommodate class attendance. As many of you know there aren’t many financial resources left over after tuition, books, and for some the MINI, to enjoy many hedonistic devices. So, when it came to adult beverages, good wine selections were the exception. My place of employment has decided to utilize some of my experience for a special dinner with my choice of wines which brings me to the point of this post. For a week I’ve been on a crash course of wine evaluations and came across a remarkable vintner product. It is a Pinot Gris (white wine) like no other, with complexity and body uncharacteristic of that grape. The vintner is Ponzi of Oregon; it is a blend of grapes from four of its vineyards and has a taste more like France than Italy. One of the good points is the price at less than $17 from Gabriel’s. The first thing I did was use a foil cutter only to discover it was a screw on cap, needless to say expectations were low after that but were dispelled with the first taste. It will be the before dinner selection and accompany the first course of Blackened Calamari with Tomatillo Pineapple Salsa & Mango Butter Sauce. I’m very excited about this wine and felt compelled to share as well as some other wine selections to come, but with little heftier price tags.You should also try the Merlot from Nelson Estates from California. Everyone I know who has tasted it agrees that its the best Merlot they have had. The 1999 is the best; according to Dave Nelson, the 2000 is more full bodied and needs to be drank with a meal. Between us and some friends. we've ordered and drank at least 4 cases of this particular Merlot.

[k-huevo]

Thank you Steve; when the entire table agrees on the wine selection, it’s a winner. Back to work for me; the wine for courses 2 & 3 coming later.

[k-huevo]

The second course on the planned menu is a roasted eggplant & red pepper bisque, drizzled with Greek olive oil and accompanied by a baguette crouton spread with roasted garlic. These earthy flavors require a big wine to stand up to them. The third course consisting of tomato & fresh buffalo mozzarella and baby greens (predominate peppery arugula) with balsamic vinaigrette has a mellow acidic quality that demands the same kind of stout flavor to cut through. The Napa Valley Frank Family Vineyards 2004 Chardonnay provides the full flavored bigness and much more. The huge buttery nature tempered by subtle oak and expressive pear flavors is very balanced with a body the tongue can wrap around. This is the most pleasing Chardonnay I’ve ever tasted; it is meal unto itself, both entrée and dessert. It’s more costly than the average Chardonnay at around thirty dollars but frugal thoughts are forgotten during the first taste. There’s another wine recommendation to come with the next course along with my personal cordial that no one could dislike.

[justintime]

im getting very hungry reading all this ^__^

[azuul]

mmmm, maybe we should have a MINI dinner. We also have chefrichie from Austin who teaches cooking for high school.

[Mike02MCS]

Keith, where do you work? My brother is also a chef (went to TCI in Austin).

[k-huevo]

My work place http://www.tmi-sa.org/

The entrée called for a change in wine style and food/wine paring approach. The first two wines offered independence and interplay with their respective food parings; the third wine is a savory partnership, matching the flavors on the entrée plate taste for taste. A vineyard on the corner of Clark & Telephone in the Santa Maria Valley of California produces an excellent Pinot Noir carrying the Belle Glos name. Berry and spice predominate with just a touch of oak and a hint of far off bar b-q smoke. Opening the bottle reminds me of opening the spice cabinet in the kitchen; wisps of fresh cracked pepper, cumin, and cinnamon tickle the palate with each sip. Subtle acids linger from start to finish complimenting the richness of the Duck & Lamb, and lamb is what this wine was destined to partner with. The two have a marvelous flavorful affinity for each other.

The entrée: Pistachio & Lavender Crusted Lamb Chop and Grilled Marinated Duck Breast with Dried Cherry & Tellicherry Peppercorn Demi.
Starch side: Yukon Gold Potato Mashers flavored with Gorgonzola cheese, Black Truffle Infused Olive Oil, and Apple Wood Smoked Bacon
Vegetable: Asparagus & Yellow Squash Bundles

[Will]

Can I hire you to come cook for my wife and I one day :) heck even a cooking lesson or two.

I'm not a big wine buff but my wife enjoys a glass or two every now and again. I'll go look for that wine this weekend.

[Mike02MCS]

I've heard good things about TMI. This sounds like a great event.

My brother and I are big wine buffs - planning a trip to Napa in January. We have a restaurant in Boerne (Cypress Grille) that has a growing wine list. Mostly Napa wines, but we're trying to incorporate some local wines too (right now Becker and Dry Comal Creek).

[k-huevo]

It’s a very good school on many levels. My major service responsibilities are to the boarding students, their dorm parents, staff who live on property and on-site catering.

The dessert course is a Millionaire Chocolate Brownie; the dense brownie is covered with a thick caramel layer and pecan halves. The caramel doesn’t stop there with an additional velvety caramel sauce streaked across the top; a fluffy stand of orange zest spritzed whipped cream leans against its side.

My choice for the after dinner cordial is a personal favorite; Italian Tuaca with a splash of Cointreu. The liqueur blend combines sweet orange with smooth caramel, roasted nuts and other subtle citrus flavors bringing warm closure to the meal. Don’t wait for a meal to give this one a try, no one would be disappointed. These two liqueurs also make a great addition to fresh squeezed orange margaritas.

[justintime]

man, lucky kids ^__^