This beautiful blend of 55% Shiraz and 45% Granache, available from WineChateau.com , is a rich mouth-full of dark berries, black cherry and blackberry enhanced with pepper and spicebox with wisps of gentle smoke. The supple tannins add backbone without bite.
To the uninitiated, a Winemaker dinner can sound like a stuffy affair of wine snobs, rich food and some guy walking around telling you how great his wine is. Well, sometimes they are like that, but not usually. Bacchus and Beery Wine Blog, as you might imagine, has attended many winemaker dinners but never one so fun, entertaining and interactive as the wine dinner and blending contest recently put on by Australia’s Mollydooker Wines at Morton’s Steakhouse in the Denver Tech Center. Let’s not call this a winemaker dinner, not even an event. It was more like a carnival of wine, in the best of ways. Continue reading »
A heck of a value Chardonnay. Nice buttery flavors of apple, melon, stone fruit and pineapple citrus with hints of toasty oak vanilla. The creaminess is balanced with some zesty acid and a touch of spice.
A beautifully balanced un-oaked Pinot Grigio with layers of crisp round flavors of pear, peach, stone fruit and honeydew melon with a touch of spice. Enough zingy acidity to pair well with lighter fare. Just an excellent example of the wine this grape can be, from Swanson Vineyards
Thai Larb
Thai Larb Spices
Larb is a traditional lettuce wrapped meat salad regarded as the national dish of Laos. It can be made with any kind of meat and occasionally fish, seasoned with lime juice, fish sauce, chilies and fresh herbs. This Thai inspired recipe was given to me by my BFF, Rhonda. The Basil, Mint, Cilantro, Jalapeño and Chili Garlic Sauce give the ground turkey (keeping it healthy) a zippy flavor without being too spicy. Continue reading »
