Inspired by Mustard--and Merlot

In late December, I went on a cookbook binge. I was not feeling inspired in the kitchen, and my cooking needs had changed from "meals that can be done in thirty minutes" and might involve 28 minutes of standing at a hot stove to "meals that can be thrown together in 5 minutes and then put in the oven for an hour while you answer your email."

One of my great finds was Melissa Clark's In the Kitchen with a Good Appetite. ($27.50) I've made up many of the dishes from this book (and you'll be seeing more recipes from it on the blog), but one that immediately stood out as a "cook me NOW!" selection was this one for chicken parts roasted in the oven on a bed of country bread with garlic, thyme, and mustard. These are some of my all-time favorite flavors, and the prospect of having bread made crispy with mustard and chicken drippings was too good to pass up.

As soon as I read the recipe, I knew that Merlot would be perfect with the dish. So I bought the ingredients, flung them into a heavy roasting pan, turned on the oven, and searched through the wine closet for a Merlot.

The bottle that I found was a 2007 Chateau Souverain Merlot Alexander Valley (suggested retail $17; available for $12-$19). This excellent QPR wine will make you remember what is great and good about Merlot. It's one of the best examples of the grape that I've had recently, with luscious blueberry, huckleberry, and plum aromas and flavors. There are hints of ground coffee in the midpalate and the aftertaste has a distinctive note of cedar.

Those rich, fruit elements, the dark coffee notes, and the cedary spice all went beautifully with the robust chicken and its mellow mustard and garlic flavors. It was the perfect, comforting pairing for a cold winter's night.

Full Disclosure: I purchased the cookbook, but received a sample of the wine for review.

Old World/New World: Comparing 2003 Cabernets

The summer puts me within arms' reach of my wine cellar--a long windowseat in a house in the woods that that never goes above 60 degrees. (you can see the tell-all pictures here) Every wine bottle I unearth has some history attached to it--where I bought it, when, why--and it feels like greeting an old friend to see them again.

While puttering in the windowseat I found two bottles of Cabernet Sauvignon-based wines from the 2003 vintage that had entered my cellar the same month--December 2006. One was from France's Haut-Médoc region in the Bordeaux. The other was from California's Alexander Valley. I decided to grill some steaks and open both bottles to compare their taste and their readiness for drinking. I like experimenting with cellaring wines, and usually find that my patience is rewarded.

The first wine, the 2003 Château Cantemerle, cost me $20.99 from K & L Wines. I purchased several bottles in April 2006 as Bordeaux futures. They arrived in December 2006 and were promptly stored in my windowseat cellar. Even six years after harvest and with two and a half years of cellaring I think it might have been a bit early to open up this wine, which is made from a blend of Cabernet Sauvignon and Merlot. When I pulled the cork, there were aromas of earthy funk and leather. Over the course of the evening, plum and cassis aromas and flavors were added to the earthiness, along with some herbal notes. What I most liked about this wine was its silky texture, and the way the wine tasted like a cross between a Burgundy and Bordeaux. The wine was still awkward, though, a little like a gawky adolescent. Nevertheless, I think it represented very good QPR for Bordeaux, and will be interested to see how the other bottles develop over the next 2-4 years.

I purchased the second wine, the 2003 Chateau Souverain Cabernet Sauvignon, in December 2006 at Costco. The price was $14.99, and it's been waiting in my cellar ever since. I expected this bottle to be a bit more integrated and really hitting its stride--and it was. Alexander Valley Cabernets are (in my opinion) a bit "old world" in style, so I was ready for the initially strong aromas of cassis and bell pepper that I associate with red wines from this part of California. As time passed, however, there were more plummy and cassis aromas and flavors, accompanied by some toasty oak, and the vegetal notes faded. I liked this wine's lushness, and its cinnamon-inflected finish. All in all, I thought it was excellent QPR for the price paid and was glad that I'd let the wine sit as long as it did before opening it up. Right now the wine's compexity is evident. If you have any of this wine in your cellar, I suggest opening it up now or over the next two years.

If you've got some 2003 Cabernets in your cellar, are you drinking them yet? And if so, what are your experiences?

Finding a Wine You Love? Priceless.

If you are a regular reader of this blog, you know that I don't think it's necessary to pay high prices for good wine. There's plenty of good, food-friendly wine out there to quench your thirst, engage your intellect, and pair beautifully with dinner.

That doesn't mean that you should never spend more than $20 on a bottle of wine. One of the reasons to be budget-conscious most days is precisely so that you can afford to splurge every now and then on a wine that you absolutely love, even if it carries a relatively hefty price tag.

Finding a bottle of wine that you love, that astounds you, that leaves you tingling and wanting more is something you should do at least once in your life. For me, and for many other Americans, that wine often turns out to be Cabernet Sauvignon. I have never regretted a single penny I've spent on a pricier Cabernet--which cannot be said for the runner up in my list of expensive reds, Pinot Noir. With the latter I often discover I've paid more than I think a wine is actually worth when get around to drinking it.

What makes me plunk down more than $30 for a Cabernet Sauvignon? First, it has to taste great and be balanced between fruit and acidity. It also has to have a complexity of sensations and textures that I simply don't find in less expensive, everyday wines. In my experience, what gives a Cab that kind of complexity is an attentiveness in the vineyard to growing and selecting the fruit, and an equal measure of attentiveness and experience when it comes to managing the winemaking process. Neither good fruit nor good experience comes cheap--and I find that I'm happy to pay for both as long as I can taste the difference in the glass.

If you are interested in trying and buying some more expensive Cabernet, I've got two domestic offerings that you should consider. Both are from the 2005 vintage, and both are available for $75. Though both will benefit from a rest in your wine cellar, they are perfectly drinkable now if they spend a little time with the cork pulled or in a decanter. I didn't pay for either bottle of wine--but I'll tell you right now that I would pay for them without a second thought if I was looking for an excellent, memorable Cabernet Sauvignon.

The first wine that I'm recommending is the 2005 Rodney Strong Rockaway Cabernet Sauvignon. Made from fruit grown in a single vineyard in Sonoma's Alexander Valley, this bottle represents Rodney Strong's entry into high-end wines. The current owner, Tom Klein, wanted to dedicate some of his efforts to making small production wines that were selected from particular places, like the Rockaway Vineyard. The importance of place in this bottle of wine finds expression in the latitude and longitude coordinates for the vineyard that are on the back of the bottle. Like Rodney Strong before him, Klein believes that Sonoma County has the potential to produce world-class wines. This wine certainly proves that the confidence in Sonoma expressed by Strong and Klein was not an error in judgment. If this is what Sonoma County can do in terms of Cabernet, then we are in for some wonderful wine.

The wine opened to a dark, dark color somewhere between garnet and aubergine. Initial aromas of plums, currant, and pepper were touched with green herbs and whiffs of smoke. As it opened up, the spiciness increased, and lots of cassis came forward along with some licorice aromas. The whole experience was like drinking in the aromas of a dark bar with jazz playing in the back room. Flavors of blackberry and pure cassis provided the perfect foreground notes for that persistent, dark smokiness of a backbeat that never left the wine even through the peppery aftertaste. Even though it was fruity, this wine was not flabby and had a good core of acidity to give the wine its structure. The wine was surprisingly approachable for a young Cabernet, and had that glycerin texture that I simply adore and which gives wine such a beautiful feeling in your mouth. It took about three days for the wine to knit completely together into a perfect balance of soft tannins, fruit, spice, and licorice aromas and flavors. I think it will age well and continue to develop over the next five to ten years. If you want to get in on this wine before the frenzy begins, you can sign up for the mailing list here. The initial offering will take place on September 1, 2008. After that, good luck because I think this wine will develop quite a following, and deservedly so.

Another wine that deserves a following is the 2005 Phifer Pavitt "Date Night" Cabernet Sauvignon. The husband and wife team of Suzanne Phifer Pavitt and Shane Pavitt decided to take no half measures when they got into the wine business. They hired Ted Osborne to be their winemaker, and selected the very best organic Napa Valley fruit from Arthur Spencer's Temple Family Vineyards. Together they wanted to make a wine that was worthy of being shared on a special night with someone you love--even if that special night involves sitting at home and eating In 'n Out burgers. The important thing for Phifer Pavitt is that you enjoy their wine as it's meant to be enjoyed: with family, friends, and food. They even have a place on their site where you can tell them how you enjoyed their wine--and yes, they do read the submissions. I assure you that you will not need the lasso that the lady on the label carries to get someone to share this wine with you, if you are lucky enough to have a bottle.

The wine's first impressions are wrapped up in its enticing aromas. It has beautiful, floral aromatics of plum and cherry blossom along with some darker notes of ripe plum and leather. The next impression is all about texture: it's got the texture of silk velvet. If you've never felt silk velvet it's magical stuff. My great grandmother's turn of the century opera coat was made from it, and it has a kind of plush, warm glide that's like nothing else on this earth. When I sipped this wine in Suzanne Phifer Pavitt's kitchen, I immediately thought of that opera coat. Once you get past the floral aromas and the feeling of the wine in your mouth, you will notice blackberry, red currant, and cassis flavors along with a strong core of tobacco, earth, and black tea notes running through it that give it great depth and complexity. The aftertaste is rich and juicy, with a bright acidity that keeps the wine from ever feeling heavy. Proof positive of this fact is that Suzanne served the wine with some farm-fresh tomatoes and a veggie quiche. If you had told me that either of these dishes would go well with a Napa Cab I would have bet you good money that you were wrong. The 2005 Phifer Pavitt Date Night has many good years ahead of it, and I imagine that it will continue to evolve and grow over the next five years. If you open yours up this year or the next, I'd recommend opening it a few hours before serving and giving it a good swirl in the glass, or just decant it to bring out its full potential. As with the previous wine, if you want some Date Night you need to get on the mailing list and see if you can snag some from their initial offering, or pray to the gods you get there in time for the 2006 release later this fall.

$75 is a lot to spend on wine every day--but in the market, it's not that expensive for Cabernet Sauvignon of this quality. I'm not sure I agree with Mr. Laube that if you find a Napa Cabernet of distinction for under $75 you should consider it a bargain, but I do think that if you find one that you enjoy for around this price it is worth celebrating, given that the median price for deluxe California cabs is around $115. If you find two bottles you love, as I did this summer, then you are doubly fortunate because when you need a splurge, have a special occasion, or want to make a special occasion out of some takeout and a set of old birthday candles, you will know just which bottle of wine to open. That knowledge may not constitute a bargain, but it is priceless.

Feel free to share the wines that you absolutely love and are willing to purchase--despite their cost--below. And don't be afraid to sign up for the mailing lists for these two great wines while you still can. They're worth it--and I don't tell you that about $75 wine often.

A Sugar Plum of a Wine: the 2003 Ferrari-Carano Siena

The 2003 Ferrari-Carano Siena ($16.69, Costco) is a red blend made up of Sangiovese, Malbec, and Cabernet Sauvignon with a touch of Petit Verdot. As I said in an earlier post, I prefer red blends that have a rhyme or a reason to them, and I cannot for the life of me figure this one out. The Ferrari-Carano website explains that to reflect their Italian heritage they blended Sangiovese with "Sonoma County's finest grapes." OK, but why? And why blend Sangiovese (plummy) with Malbec (more plummy)? A huge fan of their Fume Blanc wine, which is one of the great values in California Sauvignon Blanc, and their Syrah, I decided to give this red blend a try.

Despite my reservations, when I popped the cork and poured this wine into the glass it had a beautiful darkly reddish purple color to it. Sniffing the wine, I could detect aromas of black licorice candy and plums along with a slightly hot, alcoholic note. Drinking the wine brought out pronounced plummy flavors, with notes of cinnamon. This sweet and spicy wine has good QPR, with the plummy flavors characteristic of Sangiovese and Malbec (along with the Sangiovese cinnamon), but it is a bit pricey for a rustic red blend. I'm not sorry I had it, but I'm not sure I'd seek out another bottle, either.

We had the Siena wine with a traditional Italian dish done up the Jamie Oliver way: pollo alla cacciatora (aka Chicken Cacciatore). After pouring all of our remaining 2004 Big House Red over the chicken for a long slow marinade (the chicken is cooked in the marinade later), and combining a flavorful blend of tomatoes, anchovies, bay leaves, and olives it was popped into a low oven for 1 1/2 hours. It was rich, earthy, and pungent with all those anchovies and olives. This robust, saline fare was a perfect foil for the plummy sweetness of the Siena.