virginia

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.

 

 

 

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.

 

 

 

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.