Wine Flights: Torrentes

By now most wine drinkers has heard of Argentina's famous Malbec... the red wine that practically put Argentina on the map for wine lovers.  Well tonight I decided to branch out to the white of the country and test its up and coming Torrontes.  With this white, Argentina hopes to put itself on par with California's Chardonnay. Such an ambitious goal was definitely worth a taste... and taste we did. The following were our chooses:
1.) Crios De Susana Balbo Torrontes
2.) Finca La Martina Torrontes
3.) Bodega Catena Zapata Torrontes Alamos

Out of the glass the Crios was slight yellow in color. The aroma had a strong citrus smell resembling pinot griog yet on the palate the wine was slightly sweet and crisp. Overall it was a mutually loved wine by the whole party.

The Finca La Martina was extremely light in comparison. In fact it was so light that one guest commented that it was almost like drinking spring water. Even the color was lighter and more translucent. The general consensus was indifference for the wine, but it was pretty drinkable, especially on a warm summer night.

The final wine was the Bodega Catena, which surprisingly resembled more of a Sauvignon Blanc.  The wine which couldn't have been more different than the previous two was highly acidic. The initial sharp aroma was followed by a strong mineral flavor on the palate.  Though a few at the party did enjoy the wine, many thought it paled in comparison to the other two.

At the end it was the Crios that many agreed they would seek out at the wine store during their next visit.  Luckily for it's presence the Torrontes has been well accepted and soon I imagine a common showing at dinning room tables.

Last but not least no tasting is complete without some hors d'oeuvres...

Angel Hair in a Mushrrom Ragu Sauce

Smoked Salmon w/ Creme Fraiche & Pickled Onions

Tomato, Mozzarella & Basil w/ an Asian twist

Salmon Mousse

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Cheatsheet on Cooking With Wine

I personally can never remember what wines are typically the best to cook with certain foods... hence when I came across this cheatsheet I thought why not post it and never have to guess again at my next meal!


Tips on matching wine with food when cooking:

If the recipe calls for red...
1.) Full-bodied red wine - Cabernat, Bordeaux, Syrah & Zinfandel
2.) Young, robust red wine - Rioja/Tempranillo, Beaujolais Nouveau
3.) Medium-bodied red wine - Merlot, Shiraz & Chianti

If the recipe calls for white...
1.) Dry white wine - Chardonnay, Chenin Blanc, Sauvignon Blanc or dry Riseling
2.) Fruity white wine - Gewurztraminer, Riesling or Viognier

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As Seen On Hell's Kitchen : Wine and Food Pairing #2

About a year ago, I had my first experience with Beef Wellington. It was at a restaurant by work that we decided to go to for a work dinner.  Though I really can't recall much from the dinner, I remember the Wellington being like nothing I've tried before. As if a nice juicy steak wasn't enough, some master culinary mind decided to cover the whole thing in mushroom and prosciutto wrap with a puff pastry.  At first bite I told myself I had to make this.  But of course as with many other things in life, time passes and eventually that thought faded into the past... that is until one day I inadvertently clicked on Hell's Kitchen.
As I layed in bed watching Chef Gordon Ramsay screaming over a piece of undercooked Beef Wellington I remember how I had once wanted to take on that task myself (the cooking that is). In addition someone has also managed to ruin beautiful bay scallops by overcooking them... a task that always seems like a no brainier to me... so it was set, I was determined to mimic this exact meal!!!

Appetizer: Seared Bay Scallops with a Pea & Mint Puree Paired with a light white from France
   

The Mas Carlot was light with a strong hint of fruity aroma.  Paired with the scallops it brought out the sweetness of the scallops without overpowering it's delicate flavor.  The puree which I was a little hesitant on initially was mild and sweet and accompanied the dish beautifully.  The subtle hint of fresh mint gave the dish an added layer of re-freshness.












Entree: Beef Wellington with a side of Bok Choy Drizzled with a Shallot Red Wine Reduction Paired with a Cabernet Sauvignon

Fresh out the Oven

Inside of my Beef Wellington

Perhaps one of the most tricky aspect of this dish is the timing of the beef in the oven.  Since you can really only cut into it once, after the initial incision, what you see is what you get.
Hence understanding how your oven works is pretty crucial here.  In my case I think I lucked out as 30mins in the oven produced this result.  A meal this heavy required a Cabernat that was full bodied with strong tannins...  The Bogle was unfortunately not that type of Cab. In fact it was on the light side for a Cab though still heavy enough to distinguish itself as one. When paired with the steak it failed to cut through the fattiness and left an extremely rich taste on the palate even after several sips. All in all a fairly decent meal and one that I would definitely consider making again.                                                                                           

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