The holidays are finally over and we’re back to a regular posting schedule. We visited some wineries this weekend and will be posting about them soon but until then here’s what we enjoyed Saturday evening for dinner.
We began the evening with the 2009 Annefield White from Annefield Vineyards. We enjoyed this one with cheese and crackers before dinner. We really enjoyed the crisp edge with a slightly sweet hint. We noted kiwi, melon, and tropical flavors. Warren described as a tropical fruit salad. We visited Annefield Vineyards in the summer and left with a case of wine. The 2009 Annefield White garnered two spots in the case box. We’ll need to plan another trip to Annefield to stock up again soon.
For dinner we had oven baked buttermilk chicken with roasted red potatoes and veggies. At first we thought we’d be having another white wine but Warren perused my wine rack and selected the 2008 Malbec from Corcoran Vineyards. This one is light enough to not overpower the chicken but give us a fruit structure strong enough to compliment the chicken. And it did just that. As you may remember, I’m a huge fan of the 2008 reds and this one lived up to that expectation. Lots of fruit characters on the nose and tongue. We noted lavender wood and blackberry on the nose. We picked up dark fruit like raspberries in the mouth. The smooth finish went well with the chicken dish. We will say that its time to enjoy this wine now. I wouldn’t keep it on your rack much longer. And the 2009 Malbec is out there so get some of that and enjoy the 2008 now.
Two more perfect selections for our dinner wines. If you happen upon Annefield Vineyards or Corcoran Vineyards anytime soon, tell them Virginia Wine Time sent you! We know we need to visit both soon!
The holidays are such a busy time of year. On Friday evening we were able to sit down, relax and have dinner at home. We decided to have dinner at my house and decorate my Christmas tree.
We began the evening with the 2010 Pinot Gris from Pollak Vineyards. We had this with some sliced swiss cheese and water crackers. Right away on the nose we noted lemon-lime. On the palate we noted citrus as well. One thing we noticed was lacking was acidity. This pinot gris wasn’t nearly as crisp as we remember others being in the past. This made us wonder of this was a symptom of the 2010 growing season for whites. Have you noticed any 2010 Virginia whites lacking acidity?
For dinner we had ham steaks and scalloped potatoes. We selected the 2009 Cabernet Franc from Philip Carter Winery. We have enjoyed this one in the past and knew it would pair well with our meal. We noted violets, dried herbs, raspberry and cherry. We noted very similar characteristics in the mouth. The woodsy, herby, berry fruit really stood out. And yes, it paired well with our meal.
If you visit Pollak Vineyards or Philip Carter Winery anytime soon, tell them Virginia Wine Time sent you!
So with the Thanksgiving week behind us and another holiday season ahead of us, its time to think about wines to serve with seasonal menus. My parents were town last week to celebrate Thanksgiving; of course, we ate lots of food! What wines did I serve? Here is a list of my favorite wines from the week along with the meals that I served:
Mid-week supper: Beef stew paired with Barboursville 2007 Barbera Reserve
Appetizer: Cranberry cheese with baguette paired with 2011 Georges Duboeuf Beujolais Nouveau
Harvest Salad paired with 2010 Carrick Pinot Gris
Turkey with andouille cornbread dressing; cranberry relish, mashed potatoes, candied yams paired with 2007 Merry Edwards Pinot Noir
Mom’s Pecan Pie paired with Gray Ghost Adieu 2007
Tree Trimming Sunday:
Deli tray: Virginia ham, spicy Genoa salami, peppered prosciutto, cranberry cheese, mixed nuts
Wine: 2009 The Hague Cabernet Franc
Dessert: Martha’s Pumpkin Bread served with Community brand Coffee and Chicory (found only in New Orleans)
So what wines did you serve on Turkey Day? Please share!
Many of you know that my favorite wine of the moment is petit verdot. Petit verdot is used all over the state as a blending grape. While many winemakers do an excellent job of using it as a blending grape, I think a stand alone petit verdot is the way to go. I’ve had several stand alone petit verdots from Virginia and I do think it will become a more prominent grape but until more wineries create a stand alone, I’ll continue to enjoy those that have seen the light.
Last spring Stephanie at Gadino Cellars gave us a barrel sample of the 2009 Petit Verdot. At that time we thought it was showing very well and anticipated its release. Last weekend we visited Gadino Cellars and Derek presented us with a preview bottle of the 2009 Petit Verdot. Oh how we love getting to taste wines ahead of their release. The 2009 Petit Verdot from Gadino Cellars will be released this weekend.
Last night for dinner we had lamb chops, roasted veggies, and red potatoes. What better wine to pair with this meal than the 2009 Petit Verdot. On the nose we noted dark plum, dark cherry, crushed dried herbs, and tobacco. In the mouth we noted similar characteristics of dark plum, dark cherry, and a creamy caramel finish. Warren detected a mocha component to this more complex wine. It paired beautifully with our meal.
Tasting this wine made me think about the 2008 reds. I wondered if I was enamored with 2008 reds or was I enamored with characteristics of 2009 reds. Such a dilemma. We decided we need to taste more 2009 reds. Either way, we completely enjoyed this 2009 Petit Verdot from Gadino Cellars. We suggest you get your bottle soon and enjoy this 2009 Petit Verdot. And you know, if we don’t like something, we don’t write about it. If you visit Gadino Cellars anytime soon, be sure to tell them Virginia Wine Time sent you!
As is often the case we found ourselves having nice thick filets and red potatoes for dinner Friday evening. The question always arises as to what wine to pair with our meal. We perused the wine rack and selected several possibilities but ultimately decided on the 2008 Meritage from King Family Vineyards. You know how much I’ve been enjoying the 2008 reds. I wondered if this 2008 would live up to the characteristics that I enjoy most from the 2008 reds. Sure enough, it did. A swirl and a sniff revealed plum, cherry, a hint of tobacco, and some anise. On the tongue we noted plum, cherry, and some spice at the end (maybe cinnamon or maybe even cedar). The fruit up front was what made me think of the 2008 reds that I enjoy. The mouthful of flavors complimented our meal very well. How could it not? If you haven’t tried the 2008 Meritage from King Family, be sure to put it on your list of 2008 reds to enjoy. And if you visit King Family Vineyards, tell them Virginia WIne Time sent you!
We had friends over for dinner this past Saturday, and we decided to pour Virginia wines as aperitifs. After all, it is Virginia Wine month! Guests were greeted with the Governor Fauquier from Philip Carter Winery and Sarah’s Patio White from Chrysalis Vineyards. Both were off-dry wines and produced from the Vidal Blanc grape, a Riesling-like hybrid that grows very well in Virginia. Like Riesling, Vidal Blanc is very fruity and refreshing, so some of the appetizers that I served with these wines were a bit spicy. Some of these dishes were captured by Paul, the cameraman.
Cheeses: Brie topped with hot peach chutney, or for the faint of stomach, plain brie and red grapes.
Nuts: Chili-lime flavored almonds; plain almonds for the wimps. Not sure if olives pair with these wines, but the gourmet olives were stuffed with sun-dried tomatoes and were absolutely delicious!
Meats: Smoked salmon
So what was on tap for the rest of the evening? I did splice in a couple of Napa wines from Clos Pegase winery; one was a Sauvignon Blanc that I sampled at a wine tasting and thought it was unique—tropical fruit flavors (as opposed to cat pee/grapefruit) with a refreshing acidity that seemed a perfect match with an acidic tomato dish. The other was a Cabernet Sauvignon that has been resting on the wine rack for several years, but according to the wine mags, needed to be appreciated now. And indeed it was appreciated! It was quite good with the beef; however, the fruitier Virginia offering was very well-received by my dinner guests. A number of Virginia meritage blends would have paired quite nicely with my beef dish; however, I went with the Gray Ghost option based on my experience at the Gadsby’s Tavern winemaker dinner which featured the Ranger Reserve with a very similar beef dish. Empty wine bottles indicated that the Virginia option was as popular as the California one.
Anyway, here was the menu:
Fresh tomato soup paired with Clos Pegase Sauvignon Blanc 2009
Garlic-herb crusted beef tenderloin with roasted potatoes and squash paired with Clos Pegase Cabernet Sauvignon 2005; Gray Ghost Ranger Reserve 2008
Pumpkin bundt cake served with Gray Ghost Adieu 2006
Community Brand Coffee and Chicory (found only in New Orleans)