It's A Smashing Life

A Star Rises in South Africa- A Wine Dinner at the Blue Pear

Join Carla Kretzel of Lammershoek Winery for an evening of exquisite food at the Blue Pear prepared by the very talent chef Darcy Radies paired with wines from Carla's family winery. 

About Lammershoek:

Lammershoek is situated in the Aprilskloof valley of the Paardeberg. The first vineyards were planted in 1750.  Paul and Anna Kretzel had the good fortune of purchasing the farm in 1995. In 2000 they renovated the existing cellar at Lammershoek and to produce wine under the Lammershoek label. Günther and Sieglinde Stephan are now partners.
At Lammershoek they are committed to creating wines that reflect the remarkable terroir of the Paardeberg. Their philosophy is one of sustainable farming, top quality fruit and minimal interference in the cellar. The result is truly outstanding and unique wine.
The vineyards are currently being converted to sustainable and organic farming with a focus on getting soil and vine in balance. No chemical fertilizer has been applied in 5 years with organic composting preferred.  Organic Certification will be accomplished in 2012.

Legend has it that the name Lammershoek, meaning "lamb's corner", originated from the fact that ewes with their young lambs sought shelter in the forests surrounding the farm, when threatened by the Black Eagle- in Cape Dutch called the "Lammervanger".

The Menu, with Wine Pairings by Sommelier Extraordinaire Kimberley Theoret.

Reception

Lammershoek Roulette Blanc 2009 - a blend of 62% Chenin Blanc 26% Chardonnay 12% Viognier

First Course

shellfish :grilled scallop with parsnip puree, lemon, shallot confit & lobster oil

Lammershoek Chenin Blanc 2008

Second Course

dumpling: marinated beef skewer served with Asian cabbage dumpling, aromatic beef broth and crispy enoki mushrooms

Lammershoek Roulette Rouge 2009 -  a blend of 62% Shiraz, 20% Carignan, 13% Grenache, 4% Mourvedre, 1% Viognier

 Third Course

duck tasting: Duck breast with mixed berry sauce, duck Cassoulet and Duck Confit

Lammershoek Syrah 2007 & Lammershoek Syrah Zinfandel 2007

Fourth Course

dessert: Chef’s selection

coffee

 Please contact Kimberley at the Blue Pear for Reservations.

129 per person

Be Mine Fizz

My Gin problem isn't getting any better, and my love affair with the Fizz family is still going strong, so the base ingredients for tonight's experiment were easy pickings.

The harder part was the twist, the change, the little something something. 

I drew inspiration from Valentine's day and from Lauren the Hobbyist's Red Wine Sour, plus some Garnacha Rose in the fridge.  Gin+Pink+Fizzy+WineSyrup= Be Mine Fizz.

Be Mine Fizz

Chill Glass.

In shaker with ice:

1 oz Hendricks Gin ( I like Hendricks Gin for this drink, with it's lemon notes)

1 oz Rose Simple Syrup**

Juice of one fresh squeezed Lemon

Shake Vigorously and pour into chilled coupe, sparkling glass or cocktail glass.

Top with Sparkling Water or Club Soda

**Rose Simply Syrup

Equal parts Sugar and a dry Rose  (I used Volteo Garnacha from Spain)

Bring to a boil, stirring, then reduce heat and sinner until the liquid reduces by half and becomes desired syrupy thickness.

Cool and refrigerate, will keep for a month in the fridge.

Do You Know Your Farmer?

Do you know your local farmers?

Do you spend time at the farmers market?

Why not?

Farmers markets are more than just a place to buy groceries, they are a way of developing community.  Building stronger communities includes strengthening and supporting our food resources.

Get to know you local producers.  Get to know your food source.

Smashing Wines:Two 2007 Condrieu

Condrieu is an appellation in Northern Rhône Valley, France.  All wines from this Cru AOC are 100% Viognier.

In 1935 the Appellation d'Origine Controlee (AOC) system was inaugurated in France.  An AOC is designed to guarantee authenticity of the wine.  It is a clearly defined area of origin from which a specifically named product can be created and labeled under strictly regulated production methods.*

In the Rhône Valley, there are a select group of 16 Cru AOCs, eight in North, eight in the south.  These are considered more prestigious, and have more renown.  The production standards for these Crus are more stringent, the yields smaller and the grapes allowed are specific.  For a wine to be labeled Condrieu, it can only be 100% Viognier. 

Viognier produces wines that are fairly full bodied, texturally rich with a pretty aromatic nose.  The clone of Viognier that is planted in Condrieu is a low yielding vine, with smaller berries and less production then other clones of Viognier.  Condrieu  produces wines that tend to be fairly dry with a high alcohol content, low acidity and strong flavors.  Production from this little region is limited, try fine wine stores with good French selections.

Domaine Clusel-Roch, Verchery, Condrieu 2007. 
The colour is golden yellow, with medium intensity.  A very intriguing nose with lots of layers.  Delicate florals of orange blossom and honeysuckle, with white peach, papaya, mineral notes, dusty granite, bees wax, and sweet baking yeats.  Mature and opulent with a lengthy finish, enough acidity to brighten the richness.  Flavours of peach, yeasty notes from the aging sur lie, honey, minerality and citrus.  Lots of texture, very lovely.  Super tasty, should hold well for another 2 yrs in the bottle.  tasted June 2011

Les Vins de Vienne, Condrieu, 2007
The colour is golden yellow, with medium intensity.  An exotic nose of peach, cream, Mandarin, apricot, tropical, floral blossoms with vanilla and honey notes.  A rich and opulent wine with good weight and viscosity.  Flavours of peach, lychee, mango with a core of minerality surrounded by sweet vanilla.  The finish is long with citrus notes.  The acidity keeps the wine from being too lush after several years of bottle age.  Paired with lobster and mango salad for a very decadent meal. Tasted June 2011 

*AOC definition from French Wine Scholar Study Manual, page 168.

A Smashing Event: A Personal Evening with Lorenzo Marotti Campi

 
Are you in Vancouver?  Interested in an intimate evening with winery owner Lorenzo Marotti Campi, limited space.   

Marotti Campi is an advocate of indigenous Italy grapes: specifically Verdicchio and Orgiolo.  Want to try unique and different wines, experience them with the winery owner, hear in his words what the Marche region is all about?  I am jealous that you Vancouverites get this opportunity, having meet Lorenzo last year when he was in Edmonton.

The Luzano Verdicchio is one of my favourite whites, see here, and his reds are unique and fantastic, see here.

Details for this extremely limited space event:  Thursday June 9, 7pm for wine and appetizers at LaGhianda Italian Deli.  Ticket are $30, cash only, advance purchase through Caitlin at Liberty Wine Merchants, Point Grey.  Please see poster above.

Lorenzo Marotti Campi is a talented photographer, see his website to learn more about the winery and see his photographs. 

For more details contact Susan or Barb at WineQuest Wine and Spirits, toll free 1.866.488.4372, or by email winequest@hotmail.com.

A Very Good Wine: Fairview Cellars Cabernet Franc 2008

I really need to save the remaining bottles of this that I have in my cellar.  It is just so good, that it is hard not to grab a bottle when looking for wine.

Cabernet Franc is one of the parents of Cabernet Sauvignon.  It is has less tannins and more acidity than it's famed child.  When under ripe it is herbally, dill pickle and green pepper.  Cab Franc from the southern Okanagan, a region that allows it to fully ripen, are aromatic and wonderful to drink.

Fairview Cellars Cabernet Franc 2008

A deep purple colour.

One word to describe the nose: aromatic.  Beautiful warm nose with rich red berries, blackberries, floral, peppery, with hints of sage and black olives.

One word to described the palette: lush.  Smooth and lush in the mouth, with dark berries, earthy notes and black olives, with a long finish.  Really well balanced, ripe tannins are integrated with the fruit, lots of fruit to balance the alcohol and acidity to keep it all in line.  A skilled hand with the oak, it is evident but not overpowering.

Fairview Cab Franc 08, just keeps getting better in the bottle.  Drink now through 2015.

I am very much looking forward to trying the 2009 Cabernet Franc from Fairview.  When I was at the winery last year, Bill barrel sampled us and it was fantastic, read about it here.

A Smashing Cellar Selection: Col D'Orcia Rosso di Montalcino, 2006

I love 375ml bottles, the perfect amount for a Monday night dinner, the only down fall is when the wine is this tasty you wanting more.  Paired with Tuscan beef and bean stew, salad, corn and bread.  The half bottle size does not last as long as larger volume bottles, and are not advised for many years of storage. 

Col D'Orcia Rosso di Montalcino, 2006

375 ml bottle, stored in cellar then in wine fridge

Deep rudy red colour with purple at the center and some brickiness starting to show at the edges.

The nose was tight when first opened, then opened up beautifully.  Sage, violets, gamey notes with cherry, spice and black licorice.  Bright red fruit, oakiness, still very fresh.

Fresh cherries, supple tannins, good fruit, full bodied with fresh acidity at the back of the mouth.  There are some dusty notes, along with some spiciness from the oak and a medium finish of cranberry. Great with food.

100% Sangiovese

Really showing very nicely, a solid A-.

Leek and Apricot Wine Risotto

Comfort Food at it's best, Risotto.

Fresh homemade chicken stock, Elephant Island Orchard Apricot Wine, leeks and risotto, some left over pork tenderloin make for a great dinner.

The Apricot wine does not impart a whole lot of flavour rather it gives acidity which helps balance the richness of the risotto. 

Leek and Apricot Wine Risotto

2 tablespoons Olive Oil

3 leeks, whites only, thinly sliced and washed

2 celery stick, thinly sliced

2 cups Risotto rice, such as Arborio

1 cup Elephant Island Orchard Winery Apricot Wine

6 cups homemade chicken or veggie stock

1 tablespoon butter

1/4 cup grated parmigiano reggiano

In pot on stove, bring stock to boil then reduce heat and allow to just simmer throughout cooking risotto.

At medium heat, in separate large chef's pan, saute leeks in olive oil until softened, stirring frequently.

Add celery, stirring frequently until celery has soften and leeks are becoming translucent.

Add risotto rice to pan, stirring well to coat rice thoroughly

Add wine to rice, stirring thoroughly, allowing wine to be absorbed/evaporate

Add stock 1/2 cup at a time stirring the rice, until the liquid is gone.  Repeat the addition of stock, stirring, being sure to wipe the sides and bottom of the pot clean as you stir.

Stir frequently as you repeat slowly adding stock and absorption of fluid, gradually adding less stock.

Begin to taste the rice after about 20 minutes of cooking.  It should be tender but firm, moist but not runny.  Add liquid in small amounts at this stage, until rice is about 1 to 2 minutes from being finished.

Add the grated parmigiano and butter, stirring to melt the cheese and wrap it around the grains. 

Turn off heat, adjust for salt, if needed. 

Serve with sliced pork tenderloin, and a side salad.

Enjoy!

Elephant Island Orchard Wines are available in BC and Alberta, find

Simply Smashing: Iced Chai Tea

Images of summer: flip-flops, fresh fruit stands, kids on bikes and sitting on the deck drinking iced tea.

Iced tea is easy to make, keeping in mind to make it stronger than you would for hot tea.  I use double the loose tea or tea bags recommended.

Silk Road in Victoria BC, is my favourite purveyor of fine teas; they have a most excellent selection of loose leaf teas.  The storefront is divided into two, one side dedicated to aromatherapy the other to tea.  Upon entering, expect to be greeted with a sample of tea to enjoy while you browse, generally a second tea is available to sample on the tea side.  One wall of the tea side is dedicated to jars of loose leaf tea, organized by type: green, black, semi-black and herbal.  Well signed, with excellent descriptions of the various teas help in the decision making process. Using a scoop, you fill the desired sized tin. 

The opposite wall is a long tasting counter, the large windows at the front flood the room with light, with lots of equipage throughout the room.  The flowering and shaped teas are beautiful, my favourite is Magi's teapot and Dragon's Tears.  In addition to the storefront, Silk Road also has a spa on site.

On Silk Road Tea's website there is a page with recipes, and links to pdfs with more recipes.  Use these as springboards to make delicious Iced teas, tea punches and cocktails.  My inspiration for the following come from there.

Iced Chai Tea

2 parts strong brewed Silk Road Chai Tea

1 part apple juice

mix in large pitcher, chill

serve over ice with fresh lemon wedges

 

The apple juice acts as a sweetener. 

Need a little Something Something in your tea?

Elephant Island Iced Chai Tea

2 to 3 oz Elephant Island Apricot Wine

1 oz Schramm Vodka

Iced Chai Tea, as per recipe above

Ice

Lemon wedges

Over ice in a large glass or mason jar, add Apricot Wine and Vodka, top up with iced Chai Tea and lemon wedges

Pitchers of Iced Tea served with mason jars as glasses are great for summer gatherings.

Kids love drinking out of them, they are sturdy for outside use, and easy to replace if broken.

Set up an ice tea stand or bar, where guest can serve themselves adding optional extras.  

Elephant Island Orchard Wines are available in BC and Alberta

Schramm Vodka is available in BC, Alberta and Ontario

Silk Road Tea is based in Victoria BC, how to order

Yummy Riesling: Kruger-Rumpf Münsterer Kapellenberg 2009 Riesling Kabinett

Kruger-Rumpf Münsterer Kapellenberg 2009 Riesling Kabinett

Pale yellow in colour.

A very lovely nose with citrus, green apple, white peach and pear aromas with floral notes.

The mouth is ripe and round, slightly sweet with good acidity and easy alcohol, 10.5%.  Juicy sweet fruit at the front of the palette, with a very clean finish of long lingering lime notes.  Peach, citrus and green apple fruit flavours, along with mineral and creamy notes.  There is an oily feel that we will develop nicely with age, hints of it in the nose.  The peachy sweetness of the beginning of the mouth is totally balanced by the crisp acidity at the end. 

Tasty to drink now, well worth picking up a couple of extra to age a few years. 

Absolutely tasty with Irving Farms Cumberland pork patties, savoy cabbage and caramelized onions.

Find in Alberta

Find in BC, sku +708297, $25.99

Represented by the Trialto Group