My first attempt at a wine sauce

This evening I took the brave, bold step to make a wine reduction sauce. The intended meat it was to top? A beautiful piece of lamb chops picked up from a nearby Trader Joe's. Honestly, I am not sure why I (1) picked up lamb (I've never cooked it before); and (2) why I decided I wanted to create a wine sauce I have no idea. I am not a brave chef, so I suppose I was inspired!

I got the initial inspiration from a recipe included in a newsletter from Spring Mountain Vineyard - a beautiful vineyard I went to on the first day of my honeymoon a few years ago. I am not sure if it was the ambiance of being on the honeymoon, or if the wine was really that good, but either way if I receive a recommendation from the folks at Spring Mountain, I sit up and listen. Although I tend not to feature really expensive bottles of wine on this blog, their 2005 Elivette is one of THE. BEST. WINES. I've ever had!! If not the best wine, period (it is in a tie with a small label Grand Cru from Bordeaux I visited while in grad school).

Our bottle of 2005 Elivette graciously gifted to us as a honeymoon treat. We drank it while on a hike!

At any rate, here was the lamb recipe they included in their newsletter:

Rack of Lamb with Cabernet Sauce

Serves 8
Prep Time: 60 minutes

Three 8-bone racks of lamb (1 1/2 pounds each),
Coarse salt and freshly ground pepper
1 1/2 tablespoons canola oil
1 cup Cabernet Sauvignon
1 garlic clove
1 thyme sprig
1 cup chicken stock or canned low-sodium broth
2 tablespoons cold unsalted butter, cut into 4 pieces

1. Preheat the oven to 425 degrees. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Sear the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.

2. Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120°or rare and 125° for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.

3. Meanwhile, set the medium skillet over high heat. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.

4. To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.

I made a few changes - namely I used whatever cut of lamb I had, not the full chops as suggested. And it turned out wonderfully! The wine I used to cook with had been sitting on our countertop -  a victim of not drinking enough wine before leaving for Thanksgiving. The wine was a bottle from our nearby Safeway and a favorite go-to wine of my parents: Quail Oak Cabernet Sauvignon. Anyways since it had been open for probably ten days, it was definitely not drinkable. But it made for a wonderful sauce!!  I cannot imagine how tasty it would have been if I had used a nice Cabernet- but isn't the point of cooking with wine is to not use the best stuff? It was my first time doing the whole reduction thing, and I think it worked - and it was rather easy. I had to put the liquid back on the burner at the end as I didn't think it looked thick enough, and there was a little more liquid-y than I thought it ought to be. 

I paired the lamb with wine sauce with roasted green beans with almonds, and baked squash. The whole meal was very delectable, filling, yet light. We are still sipping our wine we chose to pair - EOD Cellars 2011 Cabernet Sauvignon. I found this wine in a wine club I belong to with my local wine shop. The owner, Tackitt Family Vineyards, donates a portion of all proceeds of their EOD labels to the Wounded Warrior foundation.  Pretty cool!  The wine has a very grape-y bouquet that mellows out a bit as the bottle is opened. Right now writing this, it has a velvety, smooth, and rich quality to it. And it tasted amazing with the lamb. 

All in all, not bad for a Monday night exploration. Enjoy!

New York Strip, Norton and Virginia Veggies

Elk Island Winery 2012 Norton

After a few days, it was good to drink. The first day it packed quite a punch - full of the flavor and earth of Virginia. I know that sounds silly, but honestly Virginia wine has this earthy, almost humid flavor that tastes like the Shenandoah mountains smell on a humid summer day -woodsy with hints of hay, and even in some areas of Virginia, a little flavor of saltwater. For those that have never been here, that description is in fact a compliment - and worth experiencing in person!

After a weekend sitting sealed it was incredibly rich and velvety - the perfect companion to a deep red meat. We had it with a regular New York Strip, some potatoes (fries), and some other vegetables from our CSA. Since most of our produce came from the Leesburg area (a noted wine region in Northern Virginia) the flavors from the wine complimented the minerality in the vegetables very nicely.

We bought the Elk Island at the Virginia Wine Expo this past year, and have not visited the winery just yet. However, the Virginia Wine Expo is a fun way to experience a full breadth of Virginia wines. Held during  a week in February, you really experience everything: the farmers selling their first batch of wine, fruit wines, and more established wineries like those from the Charlottesville area. The event also gets quite crazy by the end with wine glasses shattering everywhere. The Elk Island winery was one of the smaller ones there (their website says only four acres), but their wine is incredibly tasty given the size of their production.

At any rate, for those of you who have never heard of them, Norton grapes were one of the first to be brought to VA, and in face, one of the red wines from here that taste good (Cab Franc is my favorite for Virginia reds). It has a bolder taste than Cabernet or Merlot - something more akin to a Chianti in my opinion.

If you buy this, I would make sure that you give it a few more years yet. It was incredibly bold - and while it kinda worked with a New York strip it needed a bit more time to fully mature. But I would buy from them again!

Some geography lessons...

Reverting to a trip a few months back, I was aptly surprised at a wine region in the United States of which I had never heard, but nonetheless had excellent wine.  Of where do I speak?  First, let me ask you this question... where were the oldest vineyards in the United States first planted?  Some may say Virginia, or perhaps one of the other original colonies - and while yes, the history is rich there, that answer is incorrect. Some others may say with the Spanish settlers in California - of course!  And that is not too far off, but the answer is still no.

Some of the oldest vineyards planted in the United States were in none other than the state of New Mexico. The vines were planted by none other than priests (who of course are great for their beer). Back before the Spanish had expanded to California, the missionaries spread to now what is New Mexico. They needed wine to celebrate the mass - yet it being so far away, they decided instead of lugging barrels cross oceans and countries, they would instead bring vines from Spain.  And thus, voila, the New Mexican wine region was born.  (Source: http://www.nmwine.com/)

We were in Albuquerque for a conference, and while we did not have too much time, we did have a chance to visit two beautiful wineries. The first one, located in a hidden part of town (so hidden in fact you feel like you are driving in a subdivision until you come upon it)  is Casa Rondena Winery. The approach, of which is a beautiful entrance into a New Mexican villa:
 The winery buildings are surrounded by a beautiful vineyard, gorgeous gardens, and space that is (the owners told us) quite the popular spot for weddings and other fancy events. And who could blame them.
The wine itself was quite good - unlike Virginia wines I would not recommend the whites or rose's too much. There was something mineral-y about the flavors that I wasn't a fan of. It also had a sweet melon taste, which some people enjoy but yeah not really my type of wine. But, if you enjoy a good Tempranillo - or similar type of Spanish Wine than Casa Rondena is a place to check out.

After our tasting I opted for a glass of their 2010 varietal of the 1629.  IT is 50% Syrah, 41% Cab Sauv and 9% Tempranillo.  And the name derives from the year of the first plantings in North America.  Alas, we didn't have anything to carry the wine home in, so we opted instead for a wonderful, relaxing rest out in the gardens.

Easter Dinner and Wine

This past Easter Sunday I was having a difficult time trying to figure out what wine would pair well with our food.  My family is of Lithuanian origin, so in addition to ham, we also have kapusta, a greens dish (called lapiene), as well as homemade raisin bread (razino piragas); not to mention scalloped potatoes, green bean casserole, ambrosia and a sweet jello-like loaf.  All in all a huge mish-mash of different flavors and tastes.

Since there weren't many wine drinkers at dinner, I knew that opening both a red and a white would be a bit odd.  So I opted, instead for a pinot noir we were saving in our fridge from a trip to Switzerland. It was a wonderful taste for the meal - the perfect balance of some body, without the butteriness of, say, a chardonnay.

We had this wine while staying in Switzerland with family, and it was absolutely delicious!  I am afraid, however, that it may have lost some of its flavor in the travel between countries. Still an excellent buy if you happen to find some over here. And it was a wonderful way to celebrate a special occasion!

The perfect VA day for a wonderful (surpise!) Virgina Red

For those of you not in the DC region - we've had our fair share of winter this year.  Here it is mid-April and we even had a few snow flurries earlier this week. About two months ago, during one of our winter storms I was thinking of what I could make for dinner that would warm the soul and heart - and make for a nice meal with my husband and I.  

I called up my Mom and asked for my Grandmother's Chop Suey recipe.  Interesting enough, I could not stand this dish when I was little - honestly because I had no idea what it is.  The recipe is relatively simple:

Ingredients:
2 onions
1 bunch celery
3-4 lbs of veal and pork
1 container fresh mushrooms
bean sprouts (optional)

The recipe - copied from my grandma's verbal instruction (hey she is 98 - she doesn't need recipes) is as follows:

Chop two onions
Chop celery 
Add the above to a pot, just cover with water (not a whole pot of water) and bring to a boil.  Simmer until celery is soft.

Brown meat in pan.  When meat is brown add to the above pot with veggies and continue simmering till soft (maybe 2 hours). If using fresh mushrooms, boil first for about 10 minutes and add to the mixture near the end. If using canned mushrooms add the can to the pot. Add bean sprouts at the end if desired. Add 1/2 bottle of soy sauce (more/less)to taste.

Serve with rice if you like.

Enjoying Narmada's Reserve Cabernet Franc on the
patio overlooking the vineyards

When looking through our wine for the right one to go with veal and pork I decided upon an unlikely subject: A 2011 Cabarnet Franc from Narmada Winery in Virgina.  Now, for those of you who aren't from the VA area, they do Cab Francs quite well - in fact I would recommend them over other regions.  They have a slightly mellow flavor that gives the ooomph of a red without the big body flavor.  Since most reds in VA are quite young, they too aren't quite as bold.  

At any rate, we were not disappointed. Narmada is a newer winery, owned by Pandit and Sudha Patil, who are retired Federal employees.  It is situated on a beautiful piece of land in the foothills of the Shenandoah valley. We happened upon it driving home from a late season camping trip in November. It was warm enough to be on their patio and enjoy some of their wine, as well as the fresh apples we had bought at a road-side stand nearby.  

Wine, sunshine and autumn - who could ask for more?

The winery is at once unique - decorated with Indian decorations - including their signature peacock on both their glasses and wine bottles. The food served at the winery is mostly of an Indian variety - which makes it a nice change compared to typical vineyard fare.  All in all, it is quite a lovely experience - one that was unexpected and made for a beautiful fall, and later on a wonderful spring evening warmed by chop suey, wine and love.

A rainy Sunday evening

Appetizer:  Avocado with True Myth Edna Valley Chardonnay (2012)

Dinner: Pulled BBQ Pork and Roasted Winter Veggies with 2011 Little Vineyard Zinfandel - Sonoma Valley

I'll admit, tonight's dinner is a bit of a mish-mash.  A few weeks back I cooked a pork loin for my partner and me.  We had A LOT leftover, and I froze most of it.  Fast forward a few weeks, and I find myself unexpectedly wanting ot cook a nice Sunday meal.  I pulled out the frozen pork loin, let it de-thaw in the fridge, cut up one onion and added about half a bottle of BBQ sauce.  It's been simmering on the stove for about an hour or so...  I looked at a wine chart to see that pork goes well with zinfandel so voila!

In the meantime, I peeled and chopped into large chunks beets, parsnips, turnips and rootabega.  I drizzled olive oil over the top, added salt, pepper, thyme and some rosemary, all in a great baking dish.  It's been in the oven a good hour at 350 and still has a bit of time to go.

A bit about the wine:  the 2012 True Myth Enda Chardonnay... we are not huge chardonnay fans.  Especially if it is from California.  The whole malalactic fermentation thing (whatever it is that they do) and the buttery taste that results = Yuck!  However, I received this wine through a local wine club I belong to near where I live.

My vote is that for a Chardonnay this is nice - nothing too overwhelming.  It overpowered the avocado a little bit, but still was a nice way to unwind and start the fooding.  My man - eh not so much.  He does not like the wine much at all - he drank it b/c we paid for it, but really any chard is a bad chard in his mind.

Little Vineyard - I am excited about this wine!  We bought it on a work trip out to California.  I had a conference, and we went early to play in Napa/Sonoma.  We went to the valleys a few years back on our honeymoon - and this time we got to explore many of the wineries we haven't had the chance to do so.  Anyhoo Little Vineyards was a bit off the beaten path - secluded and very beautiful in the foothills.  we went in late Autumn, so the crowds were not that bad.  At any rate - so far a beautiful bouquet... letting it get some air while the food finishes...

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And post meal - that wine was quite excellent.  It had a nice fruity flavor that really went well with the root vegetables.  I like a full bodied wine - and this was just what I was looking for.  Not so big that you feel like your mouth got whacked with a 2x4 - but enough of a oomph of flavor that you notice it. It paired really well with the pork too - the meat wasn't overpowered by the juice or vice versa.

I think this wine would also be good if you were sitting around with friends, just having a drink or two.  We also finished this bottle the day after while preparing some chop suey - and it was a great starter while we waited for the meal to finish.

At any rate I would buy this again - quite a tasty Zinfandel if I must say so m'self.

Wine for the rest of us

I'll admit that I enjoy wine.  Nothing says life to me than sitting down with friends or loved ones, uncorking a bottle of wine and letting go, and enjoying the conversation that ensues.  Yet much of the conversation on the blogs out there are by real connoisseurs who have amazing tastes (and incredible budgets!).  I am not an expert, I don't even pretend to be one.  Yet, in the words of countless vineyard owners and tasting room people, "Don't let the experts tell you what you should or shouldn't taste.  The real key is if you like it, or not.  If you enjoy it -drink it."

And that is the point - I will intend to share stories of wines I enjoy: whether at home with my family, out with friends, or on an exciting adventure.  The key is to help others learn about tasty wines, and perhaps a recipe or two to go with it.

Cheers!