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The Menu
Water-Melon Salad with Goat Cheese
- 2013 Gut Naegelsfoerst Sauvignon Blanc
- 2006 Cline Cellars Small Berry Mourvèdre
Rustic Tortilla Soup
- 2011 Yves Cuilleron "La Petite Côte"
- 2001 Bodegas Altanza Lealtanza Reserva Miro
Burger
- 2008 Nicholson Ranch Chardonnay „Cuvée Natalie“
- 2008 Orin Swift Cellars The Prisoner
Molten Chocolate Cake with Walnut Parfait and Berry Compote
- 1997 Pocas Pousada Vintage Port
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Water-Melon Salad with Goat Cheese
A real nice appetizer from Arizona. I got it from Jaime Oliver's America cookbook. Very refreshing and full of flavours - and extremely difficult to pair with wine due to the mint used as one ingredient. I decided to try the classical goat cheese pairing white wine - a Sauvignon Blanc. As the red partner I selected the 2006 Small Berry Mourvèdre from Cline because of the typical mint aromas of this wine.
2013 Gut Naegelsfoerst Sauvignon Blanc (85/100)
Baden-Baden, Baden, Germany
12.0 % Alcohol
Very bright and clear yellow green. Classic Sauvignon Blanc nose: Gooseberry, unripe kiwi, some lime notes in the background. Extremely young and fresh. On the palate at the beginning a nice and freshening acidity. After a while the acidity is enriched by a certain creaminess you can find very ofen in fruit pudding. This creaminess extends the finish dramatically. A nice Sauvignon Blanc which certainly should be drunk on hot summer days. Of course just at the beginning. If you like this freshness drink it now. But this wine will also provide a lot of fun in two or three years.
2006 Cline Cellars Small Berry Mourvèdre (88/100)
Contra Costa County, California
16.0 % Alcohol
Medium to deep dark cherry red. The expected mint aroma paired with ripe blackberries and some cowberries. On the palate the high alcohol is clearly present but not in an unpleasant way. When this first touch is gone the black fruits slowly take the control which leads to a super-long finish similar when eating a dark berry compote. I decided to decant the wine for two hours which reduces the first alcohol feeling significantly. The wine is already on the top and will hold this quality easily for another three years. Perhaps more.
Conclusion: The dish was the expected difficult partner for the wines. But both wines did a good job. The general consensus was that the Sauvignon Blanc from Gut Naegelsfoerst did better - as long as a bite was taken without the mint. Together with the mint the Cline Cellars Mourvèdre was the better selection.
Rustic Tortilla Soup
Also the preparation of this dish was inspired by Jaime Oliver's America cookbook. But I changed some details. I puréed the soup which of course reduced a little bit the rustic charme. On the other hand it transfomed the soup into an outstanding wine partner. The pairing combinations are manifold. I decided to try a Côtes du Rhône Viognier and Rioja Reserva!
2011 Yves Cuilleron "La Petite Côte" (91/100)
Condrieu, Côtes du Rhône, France
13.0 % Alcohol
Bright golden yellow. Aromas of pineapple, German Boskop apple paired with a touch of blossom honey. On the palate first very, very creamy. Then the intensive apple notes come to the foreground which leads to a very long and extremely pleasant finish. At the very end suddenly the honey is noticeable. However a difficult wine. I am quite sure that this not everyone's style. This wine is just at the beginning and I believe it has a very long life during which it will change its style several times. The current phase will remain for another two years.
2001 Bodegas Altanza Lealtanza Reserva Miro (90/100)
Rioja, Spain
13.5 % Alcohol
Nice purple red. Wild mix of blackberries, dark chocolate and some spices. On the palate the fruits dominate. A strong and rich Rioja with a very long finish. At the end the spices come more and more to the foreground. Very delicate. No one at the table bet on a Rioja! Just at the beginning. Will hold the current level for another three years and will provide after these a lot of fun for another ten years.
Conclusion: Both wines fit perfectly. The Condrieu harmonized wonderfully with the manifold vegetable aromas of the soup whereas the Rioja perfectly foregrounded the different spices of the dish. A great experience! In total my guests (and I) liked a little bit more the Condrieu.
Burger New York Style
Pairing burger with wine is a very easy task. In my opinion you can try nearly all styles of wine - depending on the way the burgers are prepared. I used a variety more common on the east coast. Ground beef mixed with some parmesan, glazed onions, an egg and crumbled wheat flour cookies. The burges are served on some lettuce followed by lemon-style mayonnaise, grilled bacon, tomatoes and sliced cornichons. No side dishes. Very puristic - and totally yummie. For this style of burgers I used some American classic "rich wines" for pairing - an appropriate Chardonnay and a killer of a Zin blend.
2008 Nicholson Ranch Chardonnay „Cuvée Natalie“ (91/100)
Sonoma Valley, California
14.4 % Alcohol
Deep golden yellow. Wonderful aroma of pineapple, some banana, kumquat and walnut. Very, very rich without being fat. On the palate creamy, fruity with a nice touch of bitterness at the end of the medium-long finish. Delicious! Absolutely on the top. Will remain on this level for another two years. Then the wine will change to a more mature style.
2008 Orin Swift Cellars The Prisoner (92/100)
Napa Valley, California
46 % Zinfandel, 26 % Cabernet Sauvignon, Syrah, Petite Sirah, Charbono, Grenache
15.2 % Alcohol
Medium inky colour with some light rims. Extremely fruity nose: Strawberries, raspberries, some blackberries with a hint of medium-dark chocolate. In the mouth at the beginning the flavour of the fruits is a little bit reduced. After two or three seconds suddenly the taste explodes like a fruit bomb and nearly all senses are sharpened (keyword "gooseflesh"). This is of course a result of the high alcohol, but besides that it is wonderfully integrated. Very, very good! But be careful: Don't drink too much of this killer... Just at the beginning, but wonderful to drink. Another five to ten years.
Conclusion: Outstanding. The burger was strong enough to work with both wines in the best way. The Nicholson Chardonnay enriched the lemon-style flavour of the burger to a wonderful sweet-sour experience whereas the Prisoner simply gives the eater some archaic feelings - meat and rich wine. In an absolutely positive way!
Molten Chocolate Cake with Walnut Parfait and Berry Compote
For the figure skating fans: This dessert prepared by my wife bases on a recipe by Brian Boitano (only the Molten Chocolate Cake part). She enriched the dish with a homemade Walnut Parfait which leads to a more fresh and nutty interpretation of the chocolate cake. The pairing wine was already clear when the cake was selected for the dessert - of course a port wine. The question was only which style - due to the Walnut Parfait. I selected a medium matured vintage port.
1997 Pocas Pousada Vintage Porte (89/100)
Douro, Portugal
20.0 % Alcohol
Deep and dark purple red. Aromas of sweet blackberries, raspberries and plums in syrup. Alcoholic, but smooth and pleasant. On the palate a little bit oily and again the fruits in syrup are present. A perfect dessert wine. Long finish without being killed by the alcohol. Already on the top. Perhaps five years more.
Conclusion: Again a wonderful, but easy pairing. The port wine harmonates wonderfully with the chocolate cake and the compote as expected. It gives the slightly bitterness of the chocolate a perfect touch to a more harmonious pleasure whereas the compote and the wine flow together to a fruit bomb. On the other hand it worked absolutely perfect with the parfait. The slightly nutty taste evolved with the fruit aromas of the port to an experience like grandma's nut pie with fruits. Incredibly good - like the whole dinner. A wonderful experience!
