Crystal Palate

2012 GIFFT Chardonnay

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The long list of celebrities with their own wine labels seems to be growing at a steady pace. Many of these celebrities including the likes of Brad Pitt and Angelina Jolie, Drew Barrymore, Donald Trump, Dave Matthews and Kathie Lee Gifford are turning to the fruit of the vine for their next big project.

After all, wine can mean big business! Americans are spending more on their weekly wine consumption than ever before. According to the Wine Institute, Americans consumed nearly  900 million gallons of wine in 2013 and spent an astounding $37B in sales the same year.

People like a sense of familiarity, so it’s no surprise that these products sell well. However, it begs the question – is it really good quality? Do they truly have a passion for the love and labor involved with creating a great quality wine? Is it all marketing? Is it all hype? Or is it truly a good product worth checking out?

I decided to put one of these new labels to the test. A friend recently suggested that I check out GIFFT wines from Kathie Lee Gifford, so I happily obliged and immediately placed an order online. After all, it’s my job! While I’ve enjoyed watching Gifford over the years, I wasn’t sure what to expect when it came to her wine venture.  With the first aromas lifting from the glass, I was immediately impressed by the layers of complexity on the nose (tasting notes below). Upon further research, I found out that she collaborated with Scheid Family Vineyards, in Monterey, California on her label. The Scheid Family has a forty year history of making exceptional wine in California and this partnership seems to be a culmination of a shared vision to bring affordable wine that tastes great to your dinner table.

I was also excited to learn that we share a similar philosophy on wine and the way it brings people together. In my opinion, there is simply nothing better than bonding over a glass of wine and a meal with your loved ones.

In a world filled with so much chaos, wine has the innate ability to make us slow down and appreciate the simple things in life. “Wine has a been a huge part of every civilization throughout history. A glass of wine says, ‘Slow down, savor your blessings, enjoy your family and friends, and give thanks for the harvest of life.'” ~ Kathie Lee Gifford

A beautiful hue of pale lemon greets your eyes as you pour this wine into your glass. On the nose, you’ll experience tantalizing aromas of candied lemon peel, Gala apple, pear skin, pineapple and hint of mango. The fruit notes are quickly followed by a kiss of a salinity reminiscent of the scent of waves crashing against a rocky seashore and a touch of sweet spice of cinnamon, nutmeg and ginger. On the palate, the bright lemon, apple and pineapple flavors are dominant. The wine has a touch of creaminess mid-palate, vibrant acidity and a lingering finish. With an ABV of 12.5%, this Chardonnay is more reminiscint of an Old World Chardonnay. It pairs perfectly with crab & corn chowder. The piercing acidity acted like a soft napkin gently cleansing my palate in between bites and the bright citrus brought out the sweetness in the lump crab. Overall, a nice pairing wine and a great value for $20.

Perfect Pairings: Roast Chicken, Crab Cakes, Lobster Rolls & Chesapeake Chowder 

Chocolate & Wine Pairings

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Pairing wine with chocolate sounds like a match made in heaven, but the wrong pairings can leave a bitter taste on your palate. However, the right coupling can create a euphoric experience for your taste buds!

A general rule of the thumb when it comes to wine and dessert pairings is to select a sweeter wine than the dessert. While this is a good start for creating exquisite wine and chocolate pairings, there is plenty of gray area and personal preference also comes into play.

One of the most important things to think about when pairing wine and chocolate has to do with tannins. Dark (bittersweet) chocolate  with a high cocoa content has more tannins than milk chocolate. Tannic chocolate and tannic wine compete for the same palate space leaving behind a somewhat chalky, unsavory taste on your mid-palate. If you love dark chocolate,  opt for a sweeter dessert wine like Sauternes or Banyuls. If you love a drier red wine, choose fruit infused dark chocolate and a fruit forward red wine with integrated tannins like a Zinfandel. The fruit filling will bring out the fruit notes in the wine.

Here are a few wine and chocolate pairing ideas that will please even the pickiest palates. For a fun get together, host a wine and chocolate night at your house with some of these classic pairings.

Champagne – For an ultimate pairing, think white chocolate covered strawberries, white chocolate caramel apples or white chocolate shortbread. The fresh baked brioche characteristics in the bubbly provide a perfect complement to the shortbread and the high acidity is the perfect counterpoint to the creamy white chocolate. Looking for a budget friendly sparkler, grab a Vouvray Demi-Sec or Prosecco.

Riesling – This is unexpected and delicious when pairing with dark chocolate covered ginger or a milk chocolate bar with stone fruit and nuts.

Zinfandel – A youthful fruit forward Zinfandel can provide an interesting pairing with fruit infused milk chocolate and milk chocolate covered bacon.

Sparkling Brachetto – A sweet Italian dessert wine with notes of sweet raspberry and rose petals is decadent with just about any chocolate. The Rosa Regale paired with chocolate covered strawberries, dark chocolate raspberry truffles or chocolate cupcakes is a match made in heaven!

Port – A ruby port paired with chocolate peanut butter cups will create a nostalgic experience. The combined flavor profile will be reminiscent of an adult PB&J. A tawny port with notes of caramel and fig paired with milk chocolate covered graham crackers will create a taste sensation similar to a Twix bar.

 

 

Super Bowl Pairings

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Beer may be the beverage of choice for the big game, but wine can add another dimension to all of those culinary treats.

To create some exciting Super Bowl pairings, keep things simple and budget friendly by sticking to three options. A dry sparkling, an off-dry white and a fruit forward full-bodied red will provide the perfect pairings for many common Super Bowl snacks.

One of my all time favorite pairings with fried food is sparkling wine. The bright acidity and bubbles provide the perfect foil for salty treats.  An off-dry white like a Riesling will cover the spectrum of seafood and spicy dishes and a hearty fruit forward red wine like a Zinfandel will work magic when paired with meaty, savory dishes.

Since this weekend is all about American football, here are a few patriotic wines (under $25) to have on hand for the big game that will pair perfectly with everything on your game day table!

SPARKLING – Recommended Producers: Gruet Brut Blanc de Blanc, Roederer Estate Brut & Gloria Ferrer Brut Blanc

  • Hot Wings w/Blue Cheese (Super spicy wings call for a sweeter sparkling)
  • Chips & Dip
  • Assorted Cheeses
  • Charcuterie
  • Potato Skins
  • Deviled Eggs
  • Popcorn

 

RIESLING – Recommended Producers: Eroica, Kung Fu Girl & Chateau Ste. Michelle

  • Shrimp
  • Nachos
  • Seven Layer Dip
  • Vinegar Based BBQ
  • Ham & Pineapple Pizza
  • Guacamole
  • Fruit Salads
  • Chicken Satay 

 

ZINFANDEL – Recommended Producers: Federalist, Sobon Estates & Hendry “HRW”

  • Meat Lovers Pizza
  • Burgers
  • Ribs
  • Short Rib Sliders
  • Roast Beef Sandwiches
  • Smoked Mozzarella stuffed Meatballs

Top 5 Wines to Pair with Salad

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Salads can really pose a challenge when it comes to wine pairings. There are many components to consider when selecting the perfect wine for that bed of greens. For example, spicy greens like arugula and bitter greens like radicchio can create havoc with the flavor profile of a wine. A good rule of thumb is to stick with an unoaked, light to medium dry or off-dry white wine or rosé with vibrant acidity. This style will complement almost any salad. You want a wine with good acidity to mirror the acidity of the salad dressing. If you really enjoy an oaky Chardonnay, make sure to pair it with a neutral green like green leaf or romaine and top the salad with a dense, rich protein like lobster, crab cakes or roast chicken.

Here are my top 5 wines to pair with salad:

1. Sauvignon Blanc – This is a popular grape that grows well across the world.  The typical flavor profile of this varietal includes notes of bright citrus, tropical fruit, gooseberry, fresh cut grass and asparagus. If you are searching for a wine with more citrus aromas look to New Zealand. If you love a Sauvignon Blanc with stony minerality, reach for a Sancerre from the Loire Valley.  This is a great selection for salads topped with goat cheese or shellfish.

2. Riesling – An off-dry Riesling is one of the most food-friendly wines on the planet. This works particularly well with a southwest salad, spicy thai salad, seaweed salad, crab salad and bitter greens. A touch of sweetness is a nice counterpoint to endive and radicchio.

3. Albarino – This is a refreshing alternative to Pinot Grigio and Sauvignon Blanc that hails from Rias Biaxas, Spain.  Albarino is a soft, feminine wine that often exudes exotic floral notes of jasmine, bright citrus, tropical and stone fruits along with a touch of salinity that comes from the terroir along the Atlantic coast of Spain.

4. Rosé  –  A mineral driven dry rosé is the perfect partner with greens drizzled with raspberry vinaigrette and fresh berries. Many rosés boast juicy berry aromas and have vibrant acidity.

5. Pinot Grigio/Pinot Blanc – When in doubt, grab a glass of light, crisp and refreshing Pinot Grigio or Pinot Blanc. These wines tend to be simple and straightforward with notes of lemon and pear and refreshing acidity. Pair this with a greek salad with feta and lemon vinaigrette.

Christmas Pairings

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Now that your Christmas shopping is “hopefully” finished, it’s time to turn your attention to the holiday feast.  As you plan your perfect meal, don’t forget about the wine! The right wine and food pairings can turn your meal from good to great! Since there are so many traditions this time of year, I chose some popular meals and provided some great Christmas pairings that will please even the pickiest palate at your dinner table.

Beef tenderloin with a Bordeaux reduction served with a side of lobster mac and Maytag blue cheese is a stable in our house for Christmas dinner. It’s the best surf and turf you will ever eat! Since tenderloin is a leaner cut of beef, you want to choose a wine with  moderate tannins. A wine too tannic will overwhelm the palate. However, the creaminess and higher fat content in the mac and cheese will give you a little more flexibility.  A left bank Bordeaux would be an awesome choice to play off the flavor notes in the reduction.  A Napa Cabernet Sauvignon with a little bit of age is also a perfect dancing partner for this dish (tannins mellow with age).  Some of my favorite California Cabs with this dish include Jordan, Cade, Pride Mountain and Stag’s Leap Artemis.  Other red options include a Syrah, Chateuneuf du Pape or even a well balanced Zinfandel like Grgich Hills, Rafanelli or Robert Biale’s Black Chicken out of California.  The Zin works particularly well if you do a pepper crust on the tenderloin. The Cab is amazing with an herb crusted tenderloin.

When it comes to ham, there are a few options that make outstanding pairings.
For white options, choose an off-dry Riesling or a Gewürztraminer. These options work particularly well with a maple glazed or honey ham. These varietals offer the perfect foil for the salty ham. The saltiness brings out the fruit notes in the wine and the vibrant acidity found in these two varietals is the perfect palate cleanser.  Adding a pinch of clove to the maple glaze will bring out some of the sweet spice notes in the Gewürztraminer. If you prefer red, Cabernet Franc and Pinot Noir are excellent choices.  The red fruit notes of both varietals play well off the sweet notes of the maple glaze. The Trimbach Gewürztraminer is a great choice and easy to find.  The Dr. Loosen “Blue Slate” Riesling  or the “Dr. L” out of Germany is a great value friendly selection. If your looking for something a little more elegant look for a Grand Cru Alsatian Riesling. When it comes to Cab Franc, Virginia is offering some great selections from Barboursville, Fabbioli and Chatham Vineyards or try a “Chinon” from the Loire Valley of France.

Braised short ribs with porcini risotto is another great holiday meal. Nothing says warm, cozy and satisfying like this dish. You want a hearty wine to stand up to this meal. Consider keeping with tradition and choose an Italian red like a Brunello, Chianto Classico or Barbaresco. The high acidity and high tannic structure in these wines provide the perfect counterpoint to the weightiness of this fabulous meal. Antinori, Banfi and Pio Cesare are all excellent producers of Italian wines.

 

Lamb chops or leg of lamb marinated with fresh herbs (rosemary  & thyme) and garlic is also an elegant option for Christmas dinner.  I like an earthy meaty wine like a Syrah or Cotes du Rhone from the Rhone Valley of France with lamb. You can also opt for a Barbaresco from Piedmont, Italy or you can’t go wrong with a classic Cabernet from Napa.

Again lamb is a leaner cut of meet, so look for wines with a little age on it for mellower tannins.

If you’re preparing venison for dinner, a Chateauneuf du Pape or Red Burgundy (Pinot Noir) is an excellent choice. And if you are opting for turkey, check out our Thanksgiving wine pairings for some great ideas under $30.

Once you have selected the perfect wines, make sure to serve them at the proper temperature and don’t forget to decant your red wines for 30 minutes to an hour before the meal! It will make a big difference in the flavor profile. Decanting will also mellow out the tannins.  Check out the 20/20 rule for achieving the perfect serving temperature.

So now that your shopping is done, presents are wrapped  and your menu is planned, kick back with a great glass of vino. You deserve it. Happy Holidays!

 

 

 

 

Turkey Sliders & Pinot Noir

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Thanksgiving leftovers seem to be the gift that keeps on giving.  From soups to sandwiches and everything in between, it’s easy to lose your love of the bird after a day or two.  If you’re stuck in a rut, check out these turkey salad sliders for a delicious spin on that boring turkey sandwich. Or you can easily substitute left over roast chicken for this recipe. Pair with your favorite Pinot Noir for a perfect meal! The vibrant red berry fruit profile and tart cranberry aromas in Pinot makes it a great complement to the cranberry sauce. Since chicken and turkey breast are both leaner cuts of meat, it goes well with a wine with low to moderate tannins like a Pinot Noir.

Recipe: Turkey Salad Sliders

Ingredients

12 dinner rolls (White House or King’s Hawaiian)
3 cups shredded turkey
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
4 ounces blue cheese (stilton, gorgonzola or roquefort)
1/2 teaspoon pepper
1 teaspoon salt (more to taste if desired)
1 teaspoon celery seed
1 tablespoon Herbs de Provence
2 stalks celery (fine dice)
1 small shallot (fine dice)
1 pear or apple (small dice)
1/2 cup walnuts or pecan (course chop)
1 cup cranberry sauce (spread on top of dinner roll)
Butter (to baste dinner roll)

Directions

Split dinner rolls and baste each side with a little melted butter, grill on a griddle to golden brown. Set aside.

In a large bowl, mix mayo, sour cream, vinegar, mustard, blue cheese and seasonings and mix until all ingredients are combined. Add turkey, celery, shallot, pear/apple and walnuts and gently fold all ingredients together.

Add turkey salad mixture to bottom of dinner roll and top with a generous spoonful of cranberry sauce. Add a little arugula for a touch of green. Enjoy!

PERFECT PAIRINGS

Pair with a glass of Sparkling Rose, Pinot Noir, Pinot Meunier or Riesling. Check out my top 10 under $30 Thanksgiving wines for some additional inspiration on wine pairings for your holiday leftovers.

 

 

Pecan Squares & Malvaxia Passito

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In search of the perfect dessert wine to pair perfectly with your cheese plate, pumpkin pecan pie, apple cobbler or pineapple upside down cake? Look no further than the Barboursville Malvaxia Passito out of Virginia.

For all of you wine connoisseurs out there, this wine is a bit reminiscent of a Tokaji from Hungary.  Luca Paschina,  winemaker for Barboursville Vineyards, best known for the “Octagon,” an award winning Bordeaux style blend, hit another  grand slam with this exquisite dessert wine.

The 2008 Malvaxia is a blend of Vidal Blanc and Moscato Ottonel varietals. The grapes are dried out like raisins in the traditional Passito method in an effort to concentrate the flavors and sugars.

Tasting Notes: 2008 Barboursville Malvaxia Passito, Orange County, Virginia 

This is a rich and opulent wine with a beautiful honey amber hue. Aromas of juicy stone fruit of peach and apricot followed by candied pineapple, candied lemon peel, sweet anjou pear, orange blossom and a hint of sweet baking spice swirl in your glass. The palate is rich and balanced with intense fruit flavors of candied pineapple, dried apricot and pumpkin pie spice that lead to a long lingering and decadent finish with good acidity.

This lusciously sweet dessert wine is a perfect pairing with savory foods like foie gras or an aged cheese plate (Stilton w/Fig Jam) and absolutely delicious with an array of sweet desserts including this pecan square recipe from Ina Garten. I modified this recipe and added a 1/4 teaspoon of clove and 2 teaspoons of cinnamon in the topping to play off the spice notes in the wine.

 

Thanksgiving Wines: Top 10 Under $30

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Selecting the perfect Thanksgiving wine doesn’t have to be a source of stress and it doesn’t have to break the bank.  Consider starting your festivities with a sparkling rosé as an aperitif and then opt for a white and red option for your main course and let your guests decide what pairing they enjoy the most.

When it comes to selecting the wines, look for a white wine with moderate to high acidity like a Riesling or minimally oaked Chardonnay to cut right through the gravy and cream sauces. You also want something with some structure to stand up to the heavier dishes. When it comes to red wine, opt for a fruit forward like a Beaujolais or Pinot Noir with moderate tannins. Keep in mind, turkey is a blank canvas and pretty lean, so something too tannic will compete against the food. Even an aged Cabernet Sauvignon can work well, since the tannins have had a chance to mellow. After you have spent all day in the kitchen, the last thing you want is for the wine to overpower your meal. You want the wine to become a vinous highlighter working in concert with every dish, not competing for top billing!

In my top 10 under $30 list you’ll find a couple of classic selections from around the world and a few hidden gems that will please even the pickiest palate. I encourage you to drink outside the b0x and explore a new wine this holiday season. Cheers!

Sparkling 

Gruet Brut Rose, New Mexico, USA – SRP: $16.99

This is hands down one of the best sparkling wines for the money. Aromas of rose petals, juicy strawberry, raspberry, cherry, cranberry and fresh baked danishes give way to a fruit forward palate with refreshing acidity.  Serve this as an aperitif or keep it simple this year and select this wine to serve with everything on your Thanksgiving table. The sparkler is made from 100% Pinot Noir and will be a real crowd pleaser!

Schramsberg Blancs de Noir, California, USA – SRP: $30

America’s oldest sparkling wine house never disappoints. The Blancs de Noir is a perfect choice for any celebration. This sparkling wine is made in the traditional method with a blend of 85% Pinot Noir and 15% Chardonnay.  Aromas of  meyer lemon, peach, raspberry, toasted hazelnut and fresh baked croissants dance in your glass. The palate boasts layers of delicious candied pineapple, crystallized ginger, and sweet citrus notes with a fine bead and refreshing acidity.

Whites 

Hi-Def Riesling, Mosel, Germany – SRP: $16

It’s time to rethink Riesling this holiday season. Riesling is one of the most versatile wines on the planet and a no-brainer when you have many layers of complex flavors on your dinner table.  The high acidity and low alcohol content offers a nice counterpoint to many dishes.  This off-dry wine has layers of jasmine, bright citrus and juicy stone fruit on the nose followed by a hint of spice. The palate echoes the flavor profile and adds a burst of vibrant acidity and a touch of residual sugar. Other Rieslings to consider in this price point are the Dr. L Riesling from Dr. Loosen and the Kung Fu Girl Riesling out of Washington State.

Michael Shaps “Spring Meadow Mountain” Chardonnay, Monticello, Virginia SRP: $24

Yes, you read that right. A Virginia Chardonnay! Michael Shaps has garnered a reputation for being one of the top winemakers in Virginia and his Chardonnay from Wild Meadow Vineyard does not disappoint. Complex layers of  sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. Read my full review on the Michael Shaps Chardonnay here.

Jefferson Viognier, Monticello, Virginia – SRP: $26

Viognier is an excellent choice for Thanksgiving. It’s an exotic aromatic white grape that has the floral characteristics of a Riesling and the body of a Chardonnay.  Viognier loves exotic dishes like Thai and Indian food, but I really find it works well with many of your Thanksgiving side dishes. This is an aromatic wine with notes of sweet jasmine, honeysuckle, nectarine, candied lemon, tangerine zest and tropical fruit.  The palate echoes the aromatic profile and finishes with hints of cardamom, ginger and white pepper.  This medium bodied wine has a round mouthfeel, good balance and a soft lingering finish. It’s a real crowd pleaser. Jefferson sells out quickly, you may be able to find a bottle at your local wine shop in Virginia. Other great alternative include the Michael Shaps, Chrysalis and Veritas Viognier. Read my full review on the Jefferson Viognier here.

Reds & Rose

Von Buhl Spatburgunder, Mosel, Germany – SRP: $20

Spatburgunder is the German name for Pinot Noir, This is a cool climate Pinot at its best. The Von Buhl boasts  floral aromas of violet, bright red berry flavors of strawberry, raspberry and cranberry and a touch of mandarin zest lead to a palate bursting with red fruit, lively minerality and piercing acidity.  This wine is the perfect compromise for the red & white lovers in your life.

Barboursville Cabernet Franc Reserve, Orange County, Virginia, USA SRP: $24

Did you know that Cabernet Franc is considered the Pinot Noir of Bordeaux? It’s also a parent grape to the more robust Cabernet Sauvignon. Cab Franc is a lighter and more herbaceous often giving off hints of raspberry, plum, violet & sage.  The Cab Franc Reserve from Barboursville is one of the best examples of this grape in the United States.  Aromatic layers of plum, raspberry, cherry, cedar, cigar box, dusty violet, sweet spice and a touch of sage are inviting to your senses. The palate is well integrated with velvety tannins and long lingering finish.  This is a perfect companion paired with sausage, sage & cranberry stuffing!

Jean Marc Burgaud Morgon,  Beaujolais, France – SRP: $25

If you think all Beaujolais are simple and a little too fruity, think again. While Beaujolais Nouveau is designed to be a drink now proposition, the Beaujolais Cru’s can be mind blowing with layers of complexity. Beaujolias is a region located in southern Burgundy. The wines from this area are made from the Gamay grape. When searching for a Beaujolais, look for appellations on the label like Morgon, Fleurie or Cote de Brouilly. You’ll find great quality in the $20-$25 price point. If you want a splurge, seek out a selection from the Moulin-Vent appellation.

This fruit forward wine has aromas of juicy red berries, cherry and candied notes with hints of graphite on the nose.  The palate is bone-dry and filled with intense red fruits, vivid minerality and soft lush tannins.

Siduri Pinot Meunier, Sonoma California, USA – SRP: $25

Pinot Meunier is part of the holy trinity of grapes allowed in Champagne along with its distant cousin Pinot Noir and Chardonnay.   This is an excellent alternative to Pinot Noir. Domaine Chandon from Carneros also makes a lovely version!

The Siduri offers aromas of juicy red fruits that are followed quickly by a meaty, earthy characteristic with hints of smoke, anise and mushroom. This is a medium bodied wine with good acidity, soft tannins and a lingering finish.

Hendry Zinfandel (Block 7 &22), Napa Valley, California, USA – SRP: $30

If you are searching for a bolder option this year that won’t overpower your meal, consider this great Zinfandel from Hendry Vineyards. They have been producing wine in Napa for more than 70 years and they do an exceptional job.  This is such a warm, inviting wine with fruit forward aromas of juicy berries, cherries, plum and vanilla bean followed by some earthy and savory characteristics of asian five spice, cedar, tobacco. The 2010 vintage offers smooth tannins and a long lingering finish. Cheers!

 

Baked Eggplant & Barbera

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There’s nothing more comforting than a hearty Italian dinner! When I am celebrating a special occasion, my Italian wine of choice is typically a Brunello di Montalcino or Barolo, but most nights I gravitate toward a fruit forward Barbera from Piedmont.

The Pio Cesare Barbera d’Alba is always a reliable option. Pio Cesare has been producing quality wines for five generations.  Barbera is a grape varietal from the Piedmont region of Italy. It tends to have vibrant fruit characteristics  with high acidity and mellow tannins.  This is a versatile wine that generally drinks best when young and pairs beautifully with an array of menu items from eggplant parmesan to pizza to pasta carbonara! Barbera also tends to be one of the best values at your local Italian eatery.

Tasting Notes: 2012 Pio Cesare Barbera, Piedmont, Italy (SRP: $20)

The 2012 Pio Cesare Barbera d’Alba is an elegant structured wine with aromas of juicy plum, blackberry & cherry with complex notes of cedar, tobacco, anise, violet & sweet spice.

Recommended Producers 
Damilano Barbera d’Asti,Piedmont, Italy (SRP: $16)
Pio Cesare Barbera d’Alba, Piedmont, Italy (SRP: $20)
La Spinetta Ca di Pian Barbera d’Alba, Piedmont, Italy (SRP: $22)

Recipe: Baked Stuffed Eggplant Parmesan (Makes 6 large or 9 small pieces) 

Ingredients

2 large egglplants (1/4 inch thick slices)
1 cup flour (add a pinch of salt & pepper)
1 cup breadcrumbs (add a pinch of salt & pepper)
2 eggs (whisked)
Olive Oil for sautéing

3 cups marinara sauce (preferably homeade)
16 oz mozzarella cheese (shredded)
12 ounces ricotta cheese
1/4 cup freshly grated parmigiano reggiano
1 package frozen spinach (defrosted & well drained)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning

Directions 

Mix ricotta, 1 egg, parmesan, spinach, salt, pepper & Italian seasoning (set aside).  Pre-heat oven to 350 degrees.  Put flour, eggs and breadcrumbs in 3 dishes in an assembly line.

Dredge eggplant in flour, egg and breadcrumb mixtures. Saute for 2-3 minutes on both sides until golden brown.  Drain on paper towels.

In a 9×9 baking dish, add thin layer of marinara sauce followed by a layer of eggplant. Add ricotta mixture, a layer of mozzarella cheese and more tomato sauce. Repeat with another layer and top off final layer with mozzarella cheese and a drizzle of olive oil for a golden crust.  Depending on the size of the eggplant, you should have 2-3 layers. Bake for 45 minutes until golden brown.  Let rest 15 minutes and serve!

 

 

Michael Shaps Chardonnay

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Our celebration of Virginia wine month continues with a classic varietal from Michael Shaps Wineworks. Michael Shaps has been making wine in Virginia for nearly 20 years.  He spent time working for two legendary vineyards (Jefferson Vineyards and King Family Vineyards) prior to opening his own operation in 2007.  Shaps has a love for old world wines and is using that passion to create fine wines in Virginia with an old-world flare, including a spectacular Chardonnay.

Tasting Notes:
The Russian River Valley collides with Mersault in the 2010 Wild Meadow Vineyard Chardonnay. This wine is everything a Chardonnay should be and more.  Aromas of sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. (SRP: $26)

Perfect Pairings: 
I paired this with the Barefoot Contessa’s Engagement Roast Chicken, it was a match made in heaven.  It’s also perfect with lobster, crab cakes, swordfish with tropical salsa and nutty gruyere cheese.

 

Barboursville Sangiovese

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Barboursville Vineyards has a long tradition of making exceptional wine in Virginia.  While they are best known for the bordeaux style blend “Octagon,” there are many other exciting wines in their portfolio.  I am a big fan of the Barboursville Cabernet Franc Reserve and the Vermentino Reserve. Tonight, I opted for a bottle of the 2013 Sangiovese Reserve to pair with a hearty plate of bolognese.

Sangiovese is a grape varietal indigenous to Tuscany, Italy. It’s responsible for producing world class wines including Brunello di Montalcino, Chianti & Vino Nobile.

Unlike many of its Italian counterparts, the 2013 Barboursville Sangiovese Reserve is very approachable in its youth.  The Sangiovese is blended with a couple of Bordelais varietals (80% Sangiovese. 16% Cabernet Sauvignon and 4% Petit Verdot).  The wine retails for $22.

Tasting Notes: Bright cherry, ripe red berries, plum, dusty earth and floral notes of violet give way to a hint of anise and spice. The palate is medium-bodied, balanced and structured with refreshing acidity and velvety tannins. Drink now or hold for up to 3 years.

Perfect Pairings: Food will bring out the best in this wine. Think about pairing with just about anything Italian! Sausage & mushroom pizza, bolognese, chicken marsala and hearty stews will all be a perfect match with this vino.

 

 

 

2008 Horton Port

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Horton Vineyards in Gordonsville, Virginia has an impressive portfolio of varietals. While they specialize in Rhone varietals like Viognier, the Horton Vintage Port really got my attention. The 2008 Vintage Port is a wonderful dessert wine. Horton was the first winery in Virginia to make a Port after prohibition – beginning with the 1995 vintage. It’s also a great value at $20 for a standard 750ml bottle.

Tasting Notes:

The color is vibrant ruby with a slight garnet rim. This is a bold, rich, full bodied, sweet dessert wine with aromas of cassis, cherry and plum. The palate echoes the aromas and adds a nice touch of raisin, fig, toffee, burnt caramel and sweet spice.

Perfect Pairings: 

The Horton Port is wonderful on its own or paired with a dessert like pecan pie. I also love this wine with a savory option like a cheese plate featuring stilton and figs.

Serve this wine at 60 degrees to achieve an optimal drinking experience.

 

Jefferson Vineyards Viognier

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a href=”http://foryourloveofwine.com/wp-content/uploads/2013/09/JeffersonBottles.jpg”>The American Wine Revolution began in the heart of Virginia wine country.  Thomas Jefferson had a vision of producing world class wines in the new colony that would rival its old world counterparts. Jefferson’s love of the European Vinifera began a 3o year old pursuit that didn’t end very well in his lifetime.

Fast forward two hundred years and Virginia is now being recognized as a top 10 wine destination in the world. Jefferson would be proud!

We continue our celebration of Virginia wine month with a stop in Charlottesville for a sip of Jefferson’s Viognier.  Viognier is an aromatic white grape that’s  indigenous to the Rhone Valley of France and it’s now become Virginia’s signature grape!

Depending on the vintage, the winemaker at Jefferson Vineyards typically blends in small amount of other varietals to create the perfect balance. Other varietals often include Riesling, Traminette, Petit Manseng and Pinot Gris. Keep in mind there will always be a minimum of 75% Viognier in the blend to adhere to American wine laws.

Tasting Notes

This is an exotic wine with aromas of sweet jasmine, honeysuckle, nectarine, candied lemon, tangerine zest and tropical fruit. The palate echoes the aromatic profile and finishes with hints of cardamom, ginger and white pepper. This medium bodied wine has a round mouthfeel, good balance and a soft lingering finish. It’s a real crowd pleaser!

Perfect Pairings

Try switching up your traditional Thanksgiving wine and feature a Viognier for your feast.  It’s also delicious with grilled swordfish and tropical salsa, fried oysters, roast duck with orange sauce and triple cream brie cheese with quince paste or fig spread.

 

 

 

Valerie Hill Bellaria

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Valerie Hill Vineyard & Winery is named after the historic home Valerie Hill in Stephens City, Virginia, about an hour outside of Washington DC. The Federal style brick manor house was built in 1807 and remains the centerpiece of the property.

Valerie Hill is producing an exceptional dessert wine called Bellaria. Bellaria is an aromatic white dessert wine made from the Vidal Blanc grape which is a French-American hybrid.

The wine comes in the half format bottles and retails for under $20. Bellaria is the perfect ending to any meal.

Tasting Notes: 

Succulent aromas of candied lemon, juicy peaches, tropical notes of pineapple and mango and a hint of honey jump from the glass.  This is a sweet wine with balanced acidity.

Perfect Pairings:

While this wine is perfect with fruit tarts, lemon meringue pie, peach cobbler and pineapple upside down cake, it’s also fantastic with an after dinner cheese plate of Stilton or Maytag Blue Cheese, quince paste, honey and candied walnuts.

 

 

 

Chatham Vineyards Church Creek “Steel” Chardonnay

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Sometimes the best things in life can be found down the road less traveled. Chatham Vineyards on Virginia’s historic Eastern Shore is no exception to this rule. The 400 year old farm is nestled between the Chesapeake Bay and the Atlantic Ocean.  The maritime climate and sandy loam soil create the perfect dynamic for world class wines.

We are kicking off our celebration of Virginia wine month with Chatham’s Church Creek “Steel” Chardonnay.

Tasting Notes

Aromas of meyer lemon, quince, honeydew melon and slight tropical undertones of pineapple are present on the nose along with honeysuckle, wet stone and a hint of salinity.

The palate echoes the aroma profile and provides a perfect foil for briny oysters and other shellfish.  This is a crisp dry balanced wine with refreshing acidity.  The minerality and flavor profile is reminiscent of an old world Chablis. A true expression of what the Chardonnay grape should taste like.

The best part, this wine retails for under $20!

Perfect Pairings

This wine is a classic pairing with oysters. In fact, Chatham is hosting its annual Merroir & Terroir event coming up in November where they pair local oysters with the “Steel” Chardonnay.

In addition to oysters, this is a perfect pairing with an array of seafood, poultry dishes and my Chesapeake Crab & Corn Chowder.  The sweet briny crab meat brings out the fruit characteristics in the wine and the refreshing acidity cleanses your palate in between bites. This is a marriage made in heaven!

In addition to the “Steel” Chardonnay, the Wehner family is having some great results with Bordelais varietals, most notably the Cabernet France.  We will review that wine later this month. It’s definitely worth the short detour of Highway 13 to stop in and savor some of the great wines from Virginia’s Eastern Shore.

I had the opportunity to spend the day with the winemaker, watch the video.