St. Supery Cabernet Sauvignon, Napa Valley 1998

What a pleasant surprise this wine was last night! I simply wanted a glass of red wine to accompany my pork chops, with roasted smashed potatoes and roasted fennel. I pulled the bottle of St. Supery 1998 with little hope and no expectations. The cork was a bit dry but then again my storage my fault. I must have had this Cabernet since its original release day. So far it has traveled with me to four apartments and was not always stored under the best conditions.

 

 

This 1998 Cabernet has a deep garnet color, with flecks of orange hues, showing its maturity. On the palate the wine is elegant:  with dry currants, plum and forest berries; then, a hint of leather, licorice and coffee. Nice acidity and yes, still firm tannins on the finish.

 

Lesson learned today: Never underestimate the power of a well-made wine.

 

Cheers

Costas

 

Tasted: January 12, 2010

 

Wine Tasting: Northern Italian Wines February 1, 2010

· Crispy Goat Cheese Ravioli with Caramelized Fennel, Roasted Pears, & Balsamic-Honey Splash

· Stuffed & Rolled Mediterranean Sea Bass with Sweet Peppers & Three-Herb Pesto

· Roasted Broccoli with Garlic & Chili

· Lemon & Chive Risotto

· Molten Chocolate Cake with Warm Strawberry Sauce & Vanilla Whipped Cream

Here's a unique evening of hands-on cooking and in-depth wine tasting! First, you'll enjoy a brief hands-on cooking classduring which you'll learn to prepare five fabulous Italian dishes. We'll make crispy goat cheese ravioli laced with basil and lemon zest, served with sweet roasted pears and caramelized fennel; we'll stuff delicate Mediterranean sea bass filets with colorful peppers and scallions, and serve our fish with a side of garlicky broccoli and creamy chive-scented risotto; and for dessert, we'll bake perfect, rich molten chocolate cakes, the ideal indulgence on a cold winter night. As for the wine tasting, our charismatic Wine Director Costas Mouzouras has a secret treat in store for you: Not only will you taste 8 or more classic and innovative Northern Italian wines... Costas will reveal the secrets of professional wine tasting by providing the essential tools that will enhance your tasting ability. You will learn basic aspects of sensory evaluation, appearance, aroma, and flavor. Moreover, Costas will reveal the origins of desirable and undesirable flavors in wine, and discuss stylistic contributions of winemaking techniques. Dinner will be paired with a tasting of 8 or more wines!

Course price includes...

· hands-on cooking lesson

· four-course dinner

· 8 or more wines presented by RUSTICO's Wine Director Costas Mouzouras

· a free apron

 

$150 pp | Wine Tasting: Northern Italian Wines | Monday February 1 at 6PM

Cooking explorations with wine! Antoniolo Bricco Lorella Rosato

Cooking explorations with wine!

Rejuvenating my lost passion for cooking, I have decided that I’ m taking over the kitchen from my wife and putting my ability --- or inability --- to cook to the test.

 Against the very critical palates of my two daughters (the oldest being 12 and the youngest, 7) and my wife’s, I choose a new  bottle or two of wine, a few nights a week, pick a meal that I believe will pair with it  and take over the kitchen.

 

Tonight’s wine choice:

The Bricco Lorella from Antoniolo, Coste della Sessia Rosato 2008: This Nebbiolo from Gattinara has a beautiful raspberry and strawberry aromas. Light and refreshing on the palate with a nice, clean finish.

****/5 Stars

 

Tonight’s menu:

 

 

 

 

Chicken thighs with smothered parmesan green beans. Recipe from Gourmet Magazine, March 2009

Bulgur Pilaf: Don’t ask!  This is my mom’s recipe.  Unless you borrow her special ‘teacup’ and ‘spoon’ to measure with, you will have to experiment by yourself till you get the proportions right.

In a nutshell, though, you sauté ½ cup of finely chopped onions with 2 medium-sized chopped tomatoes, then add a “good bit” of broken up vermicelli pasta.  Continue to simmer until the pasta is brown.  Add the bulgur and the chicken stock and simmer on low for ____  minutes (till you think is ready).

 

Pairing Success:

The wine worked perfectly with the pilaf, but when it came to the beans, the chicken and the sauce, it simply wasn’t working.

Cheers

Costas

 

Domaine la Montagnette 2007 Cote du rhone village

Blend of Grenache, Syrah, Cinsault and Mourvèdre. Great dark fruit, plum blackberries black cherries, violet, tar. Nice tannins on the palate. Big red needs food.

Tasting April 4th 2009

Pannonhalmi Apatsagi

2007 Tramini

Hungary, Pannonhalma

 

Spring might not be here yet, but this wine will certainly make you feel like it is. This 2007 Gewurztraminer from Hungary, yes from Hungary, it is aromatic but yet dry on the palate.

Aromas of white peaches, jasmine, ginger and roses, with dry elegance on the palate can be enjoyed on its own or with a light meal.