Posts Tagged ‘merlot’

Rating: 4/5

Braised Elk steaks with a rub of pepper and sage with a cranberry chutney drizzled over it.  A side of brown rice with boiled acorn squash and cooked cranberries thrown in.

Wine: Yoakim Bridge Merlot 2007

Notes: I really need to figure out how to give wild game a little more juice after they come off the heat. The next experiment will be to re-inject some of the juices the meat is cooking in back into the meat as it cooks.  Outside of that, this was another great meal for the fall.  Hunted game (read: ultra-manly, except that someone else did the hunting) with a suitable side and matched with a wine from one of my current favorite wine producers out of Dry Creek Valley in Sonoma.  I’m really digging the combo of using sage on meats and having a great merlot.



Read Full Post »

Very exciting day!  I just picked up a delivery of 6 bottles from Yoakim Bridge Winery out in Sonoma.  This was one of my favorite vineyards on Dry Creek Road.  These two wanted to start a small vineyard that produced great wine and they did it.  For those of you not in the know, Dry Creek Road is one of the “wine roads” in Sonoma that leads from Healdsburg, CA to Lake Sonoma.  If you want some fantastic Zinfandel, try it from Sonoma.  My preference leans towards the stuff coming out of the Dry Creek Valley, but I may be biased since I haven’t been to the others yet.

Great quote from the winemaker after he took my info for their wine club: “OK, well I’m going to go back into the field now.”  That’s how I like it!

2 bottles of Merlot

2 bottles of Cabernet Sauvignon

2 bottles of Zinfandel (of course!)

Beautiful labels too.  Pairings will come in due time.  May be a couple of years if I can wait that long for the Cabernet.

Read Full Post »

I’ve done a few wine and food pairings lately, mostly with people who are just getting in to wine or didn’t even know the world of wine had any depth to it.  The entire experience is centered around educating the participants about how to taste wine, what quality wine is and why it does or does not work with certain foods.  I start with the noble varieties (Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Merlot, Cabernet Sauvignon) and pair them with some fairly common foods so people can get an idea of why you pair one wine with one food, but not another.

When I was in Chile I noticed that everyone down there drank Cab Sauv with everything! Ceviche on the menu? Have some Cab Sauv with that!  It is the most produced wine grape in Chile and thus the highest amount of local consumption, but a lot of Chileans might benefit from something outside of a single grape every once in awhile.

Here is the Tasting Menu I use for my beginners wine and food sessions.  If you’re in the Minneapolis area and would like to organize something like this for you and your friends, let me know!

Read Full Post »