A Sip of Portugal

My wife and I recently hosted our groups Gourmet Club dinner and decided to build an evening around Portugal. As neither of us were very familiar with Portuguese cuisine or wine we thought this a fine challenge!

To begin the evening we served Couvert, Pork Empenadas and Sephardic Spinach Patties with Broadbent Vinho Verde (90 Pts Wilfred Wong). The Broadbent was lively and crisp with lime and to my surprise a bit effervescent. At first I was not sure if the carbonation was a flaw or a desired characteristic. After a few sips and closer analysis, I realized that this trait was enjoyable, different, and actually very refreshing. I imagined sitting on a Portuguese bluff, dining and enjoying this wine on a hot summer afternoon. This wine paired very well with the Spinach Patties.

With the first course, Cataplan, Gasela Vinho Verde (88 pts. Wilfred Wong) was another crisp and lively white, again slightly effervescent, with bold citrus flavors and flowery aroma.

The main event, Pork Loin with Madiera Sauce and Goat Cheese Risotto and Steamed Spinach, was paired with Alanto Douro Red Table Wine Reserva 2003 (91pts, #97, TOP 100 WINES OF 2006, WINE SPECTATOR). The '03 Altano Reserva is intense, big , with deliciously pure flavors of jam, red plum, smoke and cherry. This wine paired fantastically with the Lomo de Porka con Madeira.

Another wine that made the rounds with the Lombo de Porka was the Quinta d'Aguieira Vinho Tino 2001 (87 pts. Wilfred Wong) was indeed elegant, supple, soft tannins and rich fruit.

Surprisingly, we did not have port wine with desert. Instead we served strong coffee with a terrific pear torta with raspberry puree. The gents retired to the fire pit for a large ringed cigar and a dram of single malt.

Perhaps we should plan a trip to explore more of Portugal and it's wine offerings. Wonder if slightly carbonated whites are typical, and what about rose's and reds?

Benefits of home winemaking!!

The best things about home winemaking are sharing your art with others, and then finding other home winemakers who want to do the same. Today, one of my collegues brought me not own but two bottles of his homemade wine (a malbec and merlot). I can not wait to open these! but worse part for me was that he beat me to the punch. I wanted to bring him some of my wine. I suppose that I'll have to wait till tomorrow or next week (just working too long a day, besides, my dogs sleep in the cellar and I do not want them to wake my wife). Rest assured, I will share my wine with him. After all, spreading the joy is sweet, especially during the Christmas holiday!

A Friends Wine

Having winemaker friends has a lot of benefits. One of which is trying others homemade wine. Last night, I opened the only bottle that I have of a 2005 Cab Sauv made by my friend Dr. Muscarella. I wish that I had saved that bottle. Big aromas of black berry, a hint of mint. The wine danced on my tongue showing a fabulous balance of fruit, tannin and acid with a big mouthfeel indicative of a wine worth aging. On the palate, more intense fruit, caramel, vanilla, finishing in fine smoke and leather. I just had to write about this magnificent homemakers wine. This is why we make wine at home. You just can not buy this intensity at your local grocer!
Thanks Mike.

What is the white scale on my crusher?

I have asked several wine makers this question and no one seems to know the answer. After crushing grapes, both red and white, my crusher paddles have a white scale on them. The scale can be scrubbed off with a lot of elbow grease but tries to stay permanently attached to the stainless steel paddles. I have flaked it off and it has no discernable odor, is tasteless (yes I did taste it) and is white. If you know what this is, please tell us! I suspect that it is a protein possibly bound to sulfur.

Thanksgiving 2007: One to remember!

My wife and kids and I have just returned after a visit to my mother and father in OH for Thanksgiving. We were joined by my brother (from DC). We are truly blessed as there was an abundance of love, laughs, food and wine. Mom still delivers a mean kitchen, twice baked potatoes, oyster dressing, Grand Marnier Turkey (deboned by dad of course), candied pears, egg plant parmesan and steamed asparagus spears. The wine of course was a young and vibrant 2006, newly released, Tre Vinifera (a blend of Zinfandel [60%], Cabernet Sauvignon [30%], Merlot [10%]). This blend was a favorite at our blending party this year. Big aromas of cherries and black berries, currants and plum on the palate with a long finish of dark berries, hints of cocoa, candied fruit and subtle leather. We ate, drank, laughed, played games and ate some more. Gingerbread men, peach pie, pumpkin pie, canoli's, oh my!
The only downside, besides having to say goodbye (for now) was that my sister and our nieces and nephew could not be with us. But we were glad that she was able to spend the holiday with our cousins in Los Angeles.
Thanks mom and dad!