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Holiday Food & Wine Pairings

Not sure what to pair with those tasty holiday dishes this year? We can help with these pairing suggestions for veggies, red meat, and turkey!

Veggies:

  • Trimbach Riesling (Alsace) Its delicate bouquet, the fine balance between its dry personality, its distinguished fruitiness and its natural vitality contribute to its exceptional richness. $21.99
  • St. Michael-Eppan Sauvignon Blanc (Italy) Gooseberry nose with grapefruit hints. Medium structure but nicely fresh and juicy, Off-dry, $16.99
  • Argiolas Costamolino Vermentino (Sardegna Italy) Costamolino is produced with the Mediterranean table in mind. Vermentino’s herbal flavor can also highlight vegetables such as fava beans or fennel. $14.99

Red Meat:

  • Torbreck Shiraz: A dark cherry, the central core of fruit gives way to an intense textural mid-palate full of blueberry, cocoa, spice, and dark chocolate. $19.99
  • Chateau Lanessan Haut-Medoc (France) Winery notes. Multilayered, elegant nose. Lovely Structure on the palate with fleshy tannins and a long finish. $24.99
  • Oberon Cabernet Sauvignon (Napa) Supple tannins, and vibrant black cherry, candied blackberry, and spices. A hint of coffee and dark chocolate create a lingering and delightful finish. $23.99

Turkey:

  • Boen Pinot Noir (California) The first sip of this tri-appellation Pinot Noir envelopes the mouth with a velvety richness. Flavors of bright cherry, dried herbs, and hints of vanilla, is supple and sumptuous, to the finish. $19.99
  • Argyle Pinot Noir (Willamette Valley Oregon) Red and dark fruit with savory spice and delicate floral notes. A lively, fresh middle palate along with classic Argyle silky texture and persistent length. $22.99
  • Frederic Esmonin Les Genevrieres Pinot Noir (France) Sumptuous aromas of red berries and cherry are supported by light notes of wildflower. On the palate, there are flavors of red fruit, spice, and floral accents. The tannins and acidity provide a delightful structure. $15.99
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Friday Night Social Distancing & Wine Tasting

Yeah, yeah…these are uncertain times. The only thing we can count on here on Bartlett Avenue is our Friday evening social distancing block party. We depend on it because these days our sanity hinges on ninety minutes of genuine human contact, which is made even more delicious with the addition of wine.

But times being tenuous, and this being May in New England, we know that although the block party is a certainty, the weather is anything but predictable. So it was last Friday when we fired up the barbecue, cranked up the music and piled on winter coats, gloves, and facemasks and joined our friends and neighbors for a chilly, overcast celebration of another week of successful isolation.

There were touchless, tooth-picked bites of sausage and cheese, a variety of beer, a bottle of optimistically chilled rose, and several red wines — including the one that I brought—a 2017 Cabernet Sauvignon from Eg by Educated Guess of the Roots Run Deep Vineyard in Napa, California. I like the name, which the vineyard founder, Mark Albrecht, says reflects how he approaches winemaking—weighing what he knows (what grapes grow well where and when to harvest) against what could go wrong (wacky weather, insects). He says that it’s similar to the process that we go through when we buy a bottle of wine.


We use what we know (I like the label), we call on our experience (I had a Cabernet Sauvignon that I liked last week) and we make an educated guess. Hence the name and a label adorned with mathematical equations. Not to be confused with the slightly pricier version, the Eg line is produced with grapes sourced from California’s North Coast. The result is a very drinkable (and affordable!) wine with a whiff of blackberry and vanilla.

It was a hit with my neighbor the musician, it was a home run with my friend the real estate agent and my next-door neighbor, who is from France, where they practically invented wine, gently lifted his face mask, took a sip and pronounced the Eg Cabernet Sauvignon “Magnifique!” There’s no guesswork required to know that this is a wine that I’ll be happy to drink for the duration of social isolation or sip with friends when we get back to normal. And, if I had to make an educated guess, I’d say that will be soon.

Thanks for following along, Carol (one of our local wine connoisseur)

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Is your wine quarantine-worthy?!

Lately, it seems we are all taking comfort in simple pleasures. We cook macaroni and cheese, we play Scrabble with our kids and we enjoy a glass of wine or two. Because after working at home all week, figuring out how to host Zoom calls, keeping the kids from going crazy inside* and watching our retirement accounts dissolve, we feel like we deserve a moment of pleasure. And we do. But before you uncork that Pinot Noir or uncap that Sauvignon Blanc, ask yourself: “Is this a quarantine-worthy wine?” A wine that’s worthy of self-isolation is one that pairs well with sweatpants and stubble, whose subtle notes of pencil shavings and the forest floor are discernable through a face mask; it’s a wine that you’re willing to commit to because you’ll be drinking all of it…. alone.

 

Such a wine is Gooseneck Vineyards 2017 Chardonnay. A white wine from Navarra, Spain, this vintage is a lovely golden color. It’s light but complex with lovely notes of vanilla, oak and to my untrained nose, a hint of pear.

Here on Bartlett Ave., when it hasn’t been raining, we’ve been social distancing with neighbors. That means we stand in the middle of the street and drink wine. Rain, however, forces us to Zoom and last Friday as the rain poured down, I thought it might be fun to bring everyone together electronically to virtually share the same wine. So I sprung for several bottles of the Gooseneck Vineyards 2017 Chardonnay (not a fortune), dropped them off to my neighbors with touchless delivery, and sent out the Zoom notice.

There were seven of us at this cyber-tasting and although my friends were impressed with my seeming generosity, I had to confess that the wine is shockingly affordable. As the Zoom party commenced, we talked about what we’ve binged on Netflix, we discussed mask designs and we talked about what we were eating with that night. One neighbor paired their Gooseneck Vineyards Chardonnay with an aged Brie and seeded crackers. Another thought that it perfectly complimented their homemade chicken tetrazzini, still another drank it with black beans and rice and I savored it with a fried haddock plate from Fresh Pond Seafood. The Gooseneck 2017 Chardonnay seemed to enhance each of these dishes and, I suspect, it would also go well exceedingly well with a bowl of popcorn and Netflix.

*It takes a village to raise a child but it takes a winery to homeschool one.

Article By: Carol Band, one of our amazing wine experts and connoisseur

 

Photos by Carol Band and Gooseneck Vineyards

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The Holiday Spirit is a Phantom: BOGLE PHANTOM 2015

I’m not Jewish, but my husband is and, as is the case with holidays both secular and religious, it often falls upon the woman to create the traditions…which in my house means food.Potato-Latkes-300x257

So it has come to pass that I, the non-Jew, have become an expert at making latkes. I think that the crisp potato pancakes are the one thing that Hanukkah has over Christmas.

At our annual latke fry on Sunday, I grated both sweet and Yukon gold potatoes and served them with applesauce and sour cream, of course, but also with a hearty bowl of Portuguese kale soup and a romaine-free salad.

The soup is robust and smoky with chorizo and kielbasa, kidney beans, sweet potatoes, tomatoes, carrots and kale. But it cries out for a substantial red wine to elevate it from peasant food to festive holiday fare.

IMG_1318Bogle Phantom 2015 is just that wine.

 

Don’t be intimidated by the label that proclaims “mysterious and hauntingly seductive.” This is a very approachable blend  (44% Petite Sirah, 44% Zinfandel, 10% Merlot, 2% Cabernet Sauvignon) that pairs well with comforting winter dishes like beef stew, pork loin and…my kale soup.

The girls and I opened it before dinner, let it breathe a bit and sampled it while pondering the New York Times crossword puzzle. Then we set the kitchen table and poured some for everyone.

It’s smooth but bodacious, yet it doesn’t overwhelm the tongue with tannins. This will become the winter house wine here on Bartlett Avenue.  Even my daughter (a millennial!) who tends to gravitate toward pinot noirs gave this wine high marks. It’s loaded with subtle flavors and it drinks like a high priced bottle. Good thing we had two.

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P.S. I made “Craft Beer Menorahs” for the “kids” and picked up some really interesting local brews to wish them all “Hoppy Holidays!”

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Turkey Day Wine Guide

Thanksgiving is around the corner (we can’t believe it either)!!! Don’t procrastinate this year… get ahead of the game and shop our delicious wines that pair perfectly with appetizers, turkey,  and dessert.  We’re making it easy for you with our Turkey Day Wine Guide!

Aperitifs:

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Riva Rosé is a delicious sparkling rosé from the Mediterranean. The wine displays delicate yet persistent bubbles. The nose exudes aromas of small red fruits such as strawberry and raspberry. The palate offers refreshing notes of grapefruit and spice. Perfect for aperitifs and to possibly drown out the noise of your relatives… haha, just kidding!

The Main Meal:

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Pinot Noir Wines are a perfect pairing for turkey!  Here are two that we love –

  • Elouan Pinot Noir Dark: Shimmering ruby red. Deep notes of plum, red cherries and blackcurrant jam with subtle touches of toasty vanilla and spice. Rich, ripe fruit flavors of plum, cherry, mixed berry jam, and blackberry. Smooth tannins round out the mouthfeel.

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Along with a good red, we also love a good white wine to pair with turkey. Here are two delicious white wines from Trimbach.

  • Trimbach Reisling: The nose shows restrained citrus and a slightly lifted, very slightly aromatic touch of conifer. The palate is taut and slender, presenting sober, clean citrus flavors. This stands upright and has a wonderful backbone of freshness.
  • Trimbach Gewurztraminer: A very shy nose just releases the most teasing hint of peach. The palate is utterly restrained: peach flavors are dry and brightened by lemon and have a wonderful lightness of touch. The finish is dry, clean and long.

Dessert/After-dinner Drink:

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You can’t forget about the post-feast wine!  A great dessert wine is in order

Haut Charmes Sauternes 2015: Haut Charmes is a very special Sauternes bottling, made from the younger vines of the region’s most legendary château. While we aren’t allowed to actually reveal the source, it’s safe to say its location in the Ciron Valley exposes the Sauvignon Blanc and Sémillon fruit to conditions perfect for the development of botrytis. Charming, elegant and an exceptional value for what’s in the bottle.

Not in love with these wines?! Head on in and let us help you choose the perfect wine. Our educated staff is always happy to help!

Thanks,

The Mystic Wine Shoppe Team

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Wine of the month: Taking Route Blanc de Cabernet

Moldova is a fascinating country. It sounds both very remote and yet very familiar to my ear – something about Transylvania and the Carpathian Mountains to the west, the Black Sea to the east. It seems to sit at a sinister juncture of fairytale and legend. But in reality, Moldova is a country covered by gently rolling hills that reach no higher than 1000 feet. There are lush valleys and rich pastures with a very temperate climate that is not too cold in the winter and not too hot in the summer and it gets just the right amount of rain for farming grapes.

In fact, Moldova has been growing grapes for millennia. There is evidence suggesting that the native Moldovans were making wine as early as 3000 B.C.E. There has been constant cultivation since that time, excepting the 300 years of Ottoman rule that destroyed many of their vineyards. Further damage was caused during both World Wars, decimating their wine stocks. However, in the post-war period, there has been a concerted effort to replant the wonderful hillsides with vines and bring production back to its former glory.

They have succeeded to a very great extent and replanted many indigenous varieties such as the difficult to pronounce “Feteasca Alba”, “Rarã Neagrã” and “Zghiharda.” They have also followed global trends and replanted the lands with more international varieties, including Cabernet Sauvignon, which seems to thrive almost everywhere, as well as Merlot, Pinot Noir, Riesling, Pinot Grigio and Chardonnay.

Until I tasted this remarkable wine, I couldn’t really predict what I would be tasting. I have had many, many red Cabernet Sauvignon wines and even had a few rosés, but I have never had a white wine made with it. This wine makes you appreciate just why Cabernet Sauvignon is indeed a superstar among grape varieties. My son would call it “o.p.” or overpowered. When it is gently pressed to preserve its fruit flavors and keep out the colors and polyphenols from the skins, it yields a white wine that has some beautiful aromas and flavors. Fresh and approachable, you smell grapefruit, herbs, perhaps some mango, pineapple and banana, and maybe just a hint of jalapeño. Then on the palate, you get creamy textures of summer fruit and with a mineral finish that is completely satisfying. Like most Cabernet’s, this is a full-bodied wine that is perfect with a range of flavors including shell fish, mature hard cheese, and charcuterie.

Thanks for reading,

Seema

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Glazed Pork and Big Barrel Pinot Noir

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Bird Big Barrel Pinot Noir Tasting Notes:  There is not much one can say about this wine without gushing.  It is delicious. From the remarkable color to the nose full of delicately scented cherries and roses and baking spice and the taste of a very carefully and lovingly vinified Pinot Noir, it is to be savored. If handled improperly, Pinot Noir grapes will still yield a juicy wine, but it will lose all the uplifting aromatics.  Therefore, this wine is made in the eponymous big barrels to keep the oak from overpowering the essence of the grape.  The winemaker also uses an unusual “Vernou roll” technique that allows the wine to come into contact with the skins very gently and with limited exposure to oxygen, thereby preserving much of the flavor and intensity without extracting harsh tannins.

 

Pork or Veal Loin Glazed with Pomegranate and Oranges

  • One 3-pound roast of pork or veal, or two 1 1/2 pound tenderloins
  • Marinade
    • 1/4 cup fresh orange juice
    • Grated zest of one orange
    • 2 tbsp soy sauce
    • 2 tbsp peeled and grated fresh ginger
    • 2 tbsp pomegranate syrup or pomegranate molasses
    • 2 tbsp hot mustard
    • 2 tsp freshly minced garlic
  • Basting sauce
    • 1/3 cup fresh orange juice
    • 3 tbsp honey
    • 3 tbsp pomegranate syrup or pomegranate molasses
    • 2 tbsp soy sauce
    • 2 tbsp reserved marinade
  • To Make:
    • In a large bowl, combine the ingredients for the marinade. Reserve 2 tablespoons. Then marinade the roast in a dish, covered by plastic wrap or a lid. Marinade for at least 6 hours, overnight if possible.
    • Combine the ingredients for the basting sauce. Reserve 1/4 cup for spoon on at the very end.
    • Broil or grill the roast or tenderloins not too close to the heat source, turning the meat and basting with the sauce at least 4 times. Cook until a meat thermometer registers 140 degrees Fahrenheit, 20 to 30 minutes for a large loin, 5 to 7 minutes per side for tenderloins.
    • Or, in an oven, place in a roasting pan at 400 degrees.  Baste every 5 minutes, until meat thermometer reads 140 degrees, about 40 minutes.
    • Transfer meats to a carving board and let rest for 10 minutes. Slice thinly. Simmer reserved basting sauce until slightly thickened. Spoon over meat to glaze.
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Moroccan Lamb Chops & Taylor River Pinot Noir

Having company over this weekend?  Want to try a new wine and recipe?  No matter what your situation may be the Wither Hills Taylor River Pinot Noir paired with Moroccan Lamb Chops is a go-to combo that we love! Give it a try.

 

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Wine Tasting Notes: In contrast to the light, almost elusive qualities of the Big Barrel Pinot Noir, this wine is more one for contemplation, for sitting in front of a warm fire while a storm rages outside.  For coming to important conclusions then looking into the glass and seeing what is good in life.  Its initial impression on the nose is of dark, wild berries with some earthy, spicy notes.  On the palate, it comes on with soft, round flavors of toasty baking spices, a basket full of red, juicy fruits and a lovely balance of acids, ripe tannins and satisfying finish.  It brings out the best in Moroccan Lamb Chops.

 

 

Moroccan Lamb Chops

Marinade:
1 onion grated
1 tbsp minced garlic
2 tsp chopped fresh thyme
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cumin
Pinch of cayenne pepper or other hot pepper
1/2 cup extra virgin olive oil
Salt to taste
2 pounds lamb chops. Loin or rib chops are the most tender, but shoulder and sirloin are also good
Roasting vegetables:
1 red onion, cut in large pieces
2 bell peppers, any color, seeded and cut into large pieces
4 small tomatoes, seeded and halved
Olive oil for brushing veggies
Salt and pepper to taste
Combine ingredients for the marinade in a large bowl. Reserve 2 tbsp for basting.
Toss the chops with the marinade and allow to tenderize overnight.  When ready to bake, preheat oven to 400 degrees.  In a roasting pan, arrange the chops in the center and allow to cook for 20 minutes, basting occasionally.  After 20 minutes, remove the pan from the oven, add the oiled vegetables, turn down the temperature to 350 degrees and cook for another 20 minutes, again, basting both the meat and the vegetables regularly.  When the meat reaches 140 degrees, remove and allow to rest  for 5 minutes before serving.
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