Wine Club 59: Blau vs. Blau

Date: November 22nd, 2013
Host: Andrea
Served: steak chili, grilled 3-cheese sandwiches
Bonus bottle (from the host's personal inventory): J.W. Morris Gewurtzraminer 
Bonus bottle (provided by Kim because this year's Beaujolais Nouveau just hit the shelves yesterday): Joseph Drouhin Beaujolais Nouveau 2013

Blau #1

We had previously tried the Blau Red Blend 2010 and enjoyed it so much (scored a ♥ love love love!) that we decided to try the oaked version from the same vintage, side by side. While possibly not a true comparison as the proportion of grapes is markedly different (the unoaked Blau was 50% Syrah, 25% Mazuelo, 25% Garnacha blend), it was an interesting battle nonetheless.

Andrea says: Nice body, tart and fruity, good acid level. I loved both Blau Blends and even though I scored the new one slightly lower that the first one, I think I liked the new "oaked" one better.

Eye-catching labels

Christine says: Very berry. More acid than I remembered. Part of me wonders if this bottle suffered some temperature abuse? Because I adored this the first time around, giving it a perfect score. This time, I only gave Blau #2 a 14.5, but I wound up preferring it over Blau #1. Though Blau #2 did go best with the meal.

Kim says: I have to agree with Christine. I keep the cooler for my reds at 65° so I know it didn't suffer in my care... it must have been beforehand. This particular bottle of wine had higher acidity than I like. We thought maybe it just needed time to breath but several hours later, there was no improvement.

Blau #2

Can Blau Red Blend 2010 (Spain), 40% Mazuelo + 40% Syrah + 20% Garnacha,  14.5% alcohol, $17 at Otto's

Andrea says (19): Ruby red color. Smelled like cocoa, red berries, perfume, as well as dirt and alcohol smells (that sounds bad, but I liked the smell). Nice taste, rich and smooth. Tasted like blackberry and raspberry. Nice tannins. This Blau was lighter in acid when compared back-to-back, which I thought improved it. I think the oaked Blau had a richer, darker flavor.

Christine says (14.5): More intense, deep ruby color and less translucent than the first Blau. Plush smell! Violets, orange peel and very slight cherries. Blackberry taste, nice green stemminess, some acid in a finish that wasn't great. It smelled good, though it was hard to ID many flavors. A little thin and light up front, and too much acid in the mid-palate and end. But it was SO GOOD with the chili. Win!

Kim says (16): Much preferred this one over the unoaked version but that opinion is specific to this bottle. And mark the history books... for once, I gave this wine full points for bouquet! Cinnamon, clove, nutmeg, black licorice. Smelled so good- deep and calming. Fantastic finish, nice and long with strong tannins. My suspicion that this would be a good match for the chili proved right on, especially since Andrea used such flavorful meat in her version!

Joseph Drouhin Beaujolais Nouveau 2013 (France), 12.5% alcohol, $12 at Otto's

Andrea says (16): I think I maybe wanted to like this Beaujolais more than I actually did, and I probably inflated the score more than it deserved. It was a pretty ruby/garnet/fushia color. I really liked the aroma - floral, vanilla, almond and cake! Tasted like berries, chocolate, licorice, floral, banana. Medium tannins

Christine says (12.5): Very pretty, light clear raspberry color. Aroma of red berry and floral. Light, slight banana flavor, short finish. Although I liked it better than the Duboeuf we had in February, I rated this one lower (Duboeuf got a 13.5). I guess my scoring is getting tougher. I also think my curiosity for Beaujolais Nouveau has fully run its course.

Kim says (9): Not impressed.Very festive color (of course), and the initial smell brought something familiar and yummy to mind but I couldn't put my finger on it. However it made me pucker as if I had just sucked on a lemon, and I only allowed it 1 point in Appeal simply because it was so pretty.

Christine says: The most amazing grilled cheese I've ever had. On Texas toast to hold all the cheese!

Mom's Chili:

4 T. Oil                                        2 - 15oz Cans Pinto Beans
2 Large Onions                            2 - 16oz Cans Baked Beans
4 Cloves Garlic (minced)              6T. Chili Powder
4 lbs Lean Stew Beef (cubed)       3t.  Cumin
3 lbs Pork Sausage                     1T. Oregano
2 - 16oz Cans Diced Tomatoes     2t.  Salt
2 - 6oz Cans Tomato Paste          2t.  Sugar
2 - 150z Cans Kidney Beans        2T. Unsweetened Cocoa Powder

In your largest soup pot heat the oil, saute onions and garlic until soft. Add beef and sausage, cook until brown - drain. Add tomatoes, tomato paste, dry ingredients and baked beans. Simmer partially covered for 2 hours (add water if too dry). Add pinto beans and kidney beans (I don't drain any of the cans). Cook 30 minutes longer. I only made half of the recipe and still had leftovers for weeks. Freezes well. 

Giant Grilled Cheese:

Texas Toast
Butter
Sharp Cheddar
Havarti
Muenster

I cook these with the lid on the pan, trap in the heat to melt the cheese.

The last of J.W. Morris.
Sad face!

Andrea says: The end of J.W. Morris Gewurtztraminer! No longer in production and this was my last bottle. We loved it the first time around, still good the last time around.

Wine Club 52: A Fancy Late Lunch...Very European!

Date: August 24th, 2013
Host: Kim
Served: Cheese tray (several of them, actually), mandarin orange salad, chocolate creme pie
Bonus bottle (from the host's personal inventory): Moselland Arsvitis Riesling Qualitätswein 2010, Domaine Cheveau Saint-Amour 2010

La Forcine Vouvray 2009 (France) 12% alcohol, $15 at Waterford

Kim says (17): Ahh, finally! My scores have been wildly out of synch with Christine and Andrea's, so I am pleased to see that we are pretty much aligned on this really great wine! It smelled pleasantly of yeast; fruity and floral but not sweet. Smelled so good! I could have spent the rest of the day with my nose in the glass. The missed opportunities were acid (high), balance, finish and overall opinion. While I really enjoyed this wine and highly recommend it, I think the score is fair. Just a hair shy of ♥ love love love.

Christine says (19): Light pale lemon yellow. Smelled of yeast, creaminess and stone fruits. Bright taste: peaches, honey, apricots and lemon. Yum! Medium-long finish that tasted of minerals. Oh, yeah.

Andrea says (19): A very pale yellow. Smelled of yeast, pear, green apple, minerals and a little floral. The taste was smooth yet tart!Very nice on the palette. Nice body, nice sweetness. Tasted a little like grapefruit, which is a plus in my book. I only marked it down half a point for bouquet and half a point in the overall column. I really enjoyed this Vouvray!

Yves Cuilleron Syrah Rosé "Sybel" 2012 (France) 12% alcohol, $13 on sale at Waterford

Kim says (8.5): And there we go again... I can't believe Christine and Andrea gave the exact same score on all three of these wines and I am somewhere off in left field on this one! Anyway, I thought this was a very pretty color with a hint of blue (although as you can see in the picture, that might have been an effect of my glass). Aroma of strawberries and sweaty gym shoes. No body, no taste- like drinking water that happens to have alcohol in it. A long finish that was just acid. On the bright side, I learned something new this day... Christine says that rosé wines get their hint of color because they're only left in contact with the grape skins for a short time. Makes sense!

Christine says (14): Pale rose petal and watermelon color. Wow! Complex bouquet: strawberry, watermelon, blackberry and floral. Medium body, with typical strawberry taste and just a hint of skunk. A big, full "low note" that was different to me from other rosés. I had trouble identifying what it was, but docked the wine on tannin.

Andrea says (14): Another pretty watermelon colored wine. Kind of a salmon-coral color. It made me think of fruit punch. Smelled like minerals, roses, strawberry, and a little bit stinky like sweaty feet. The body was a bit thin. It taste like strawberry, but not as strongly flavored as I expected from the smell.


Domaine Cheveau Saint-Amour 2010 (Beaujolais, France) 13% alcohol, $20 at Waterford

Kim says (15.5): Very slight brown color on the pour (oh no!), smelled of nutmeg and brown sugar, and tasted just fine! Thinking about this later, I realized I hadn't detected any vinegar at all- taste or smell, which we have in every other Beaujolais we've tried so far.

Christine says (16): Very deep burgundy color. At first, a distinct peppery spice aroma that Kim identified as nutmeg, which I think was spot-on. Also smelled of dried strawberries, prunes and violets. Medium-full body; could definitely taste the alcohol; less fruit than indicated in the bouquet. Good picnic wine! Would be especially good with cold beef and hard, salty cheese. It was nice with the chocolate pie. Such an intense Beaujolais!

Andrea says (16): I think this was the first time that Christine and I gave each wine the exact same score! 3 for 3! This wine was a brownish, brick red color. I could smell berries, chocolate, nutmeg, jam, but mostly I smelled the alcohol. The first thing I could taste was also the alcohol! Eventually it became more fruity. Great with the chocolate pie! Really brought out the berry flavors.

 Hidden Springs Creamery Driftless, Uplands Cheese Company's Pleasant Ridge Reserve (aged one year and two year), Sartori's Black Pepper BellaVitano; Cracker Barrel Mediterranean Herb. Served with roasted garlic on the side, balsamic vinegar (raspberry, lemongrass mint) and olive oils (tuscan herb, white truffle).

Uh... we also had a really yummy salad but I forgot to take a picture of it. Here's the recipe if you'd like to see it for yourself!

Spring Greens Salad
2 qts. mixed greens (I used a head of Boston and a head of Romaine)
2 C orange sections, cut in halves (or use canned mandarin oranges)
1/2 C raw, unsalted sunflower seeds
Wash & dry greens. Place in plastic bags & crisp in refrigerator 1 hr or longer.
Before serving, toss w/oranges, seeds and about 1 C dressing (or less, to taste).

Dressing:
1 C salad oil
1/2 C sugar
1 med onion, chopped
1/3 C catsup
1 T Worcestershire sauce
1/4 C white wine vinegar
Blend all ingredients.  Cover & refrigerate for 24 hours to blend flavors.  Makes about 2 ½ C
dressing. Extra can be stored in refrigerator.  (I usually make ½ recipe).

Wine Club 38: Battle Beaujolais

Date: March 14th, 2013
Host: Andrea
Served: Crudités, beef stew, cheddar biscuits, brownies

Georges Dubœuf Morgon 2010 (Beaujolais, France), 13% alcohol, $15.99 at Otto's Wine Cask

Andrea says (16.5): Ruby color with pink edges. I smelled raspberry, vanilla, jam, and strawberry, very sweet. Taste was a little tart, slight vinegar flavor that sits on the back of the tongue. But I also tasted strawberry and a little bit like pine.

Christine says (12): Blood red, with slightly brownish edges. Jam, violets and a slight vinegar smell I've been finding in all the Duboeuf Beaujolais we've tried. Not that the wine is bad, or going bad, it's just there. Taste had a nice balance of acid and tannins, but not much fruit. I docked it on body and sugar. Nice medium-long finish. Overall, just OK.

Kim says (16): Definitely not a flashy wine- standard color without a lot of dimension or depth. Good clarity and didn't have the "stickiness" of the other Georges Dubœf Beaujolais... I can't figure out if that means it's a bit calmer on the acid or tannins. Smooth but thin body and a flash of rot on the finish (but only once and just for a split second). A very straightforward wine.

Domaine Diochon Moulin-à-Vent 2009 (Beaujolais, France), 13% alcohol, $24.99 at Waterford Wine

Andrea says (18): Also a ruby color, but more purple, maybe a burgundy. I loved the smell and thought it was very complex. Raspberry, red licorice, floral, spicy, musty and a little jammy. I gave it a rare 3 points for  bouquet. Tasted like jam,cinnamon, blackberry and raspberry. Very good Beaujolais from the famed 2009 vintage.

 Christine says (17): Very pretty, bright intense ruby. First impressions were intense floral and blackberries. Needed to swirl it aggressively around in the glass to open it up. Also smelled jam, and the wine smelled good and sweet. With a rich mouthfeel (and more muscular than I tend to expect from Beaujolais), it tasted like fresh mint leaves and berries, especially strawberries. I docked it for short finish and bouquet, because I couldn't pick out much. Still, this wine was a treat.

Kim says (11): Huh... looking at Andrea and Christine's scores, I have no idea what happened here. Nice color- good depth and bright around the edges. Not as translucent as the Morgon and a rather vague bouquet... possibly grape Pez was about all I was able to detect. For me, I felt bouquet, body, tannins (high), sugar (low) and balance were all missed opportunities for this wine. And it wasn't due to hype or disappointment... I'd actually had this wine the week before so I knew what to expect.

I have used this Six Sisters website a few times for Crock Pot recipes. Great place to find simple and inexpensive meals.  The Hearty Beef Stew was a crowd pleaser.

♥ Wine Club 35: Beaujolais Trifecta

Date: February 15th, 2013

Host: Andrea

Served: Apricot and Pecan Baked Brie, Strawberry Baked Brie, Baked Artichoke Dip





Georges Dubœuf Beaujolais Nouveau

Georges Dubœuf Beaujolais Nouveau 2012 (France), 12% alcohol, $8.99 at Otto's Wine & Spirits



Andrea says (14.5): My scores really didn't match up with Kim or Christine on "Beaujolais Trifecta Night" which surprised me. The color of this wine was a nice raspberry color. Initially I smelled the pepper/alcohol smell similar to nutmeg. Further sniffing revealed scents of strawberry jam, vanilla, and vinegar. While thin in body, I enjoyed the flavor, which to me tasted like strawberry and grape juice.



Christine says (13.5): Pretty strawberry color. Simple bouquet: some vinegar right up front, plus strawberry jam and peppercorns. Long alcohol burn on the finish. This was my first Beaujolais Nouveau. I know you're supposed to drink it right away, but I don't think February is necessarily pushing it, since you can still find it in the stores. So while I wondered about the vinegar smell, it didn't really keep me from enjoying the Beaujolais. Going back after tasting the other wines, I detected tropical fruit...was it guava? I hope we do a tropical fruit sensory experience someday!

Kim says (11): Wow. I was not expecting the points to fall this way. I guess that's what happens when the wine is slightly off in the technical categories and it rates "Ambivalent" in the subjective category. For starters, I was very impressed with the appearance of this wine... a bright, festive cranberry color without that slight brown or purple hue that wines sometimes get (although Christine made a good point- this is a Nouveau so it isn't aged and is ready to drink). But that's where the fun ends. I stuck my nose in this and my first impression was of sharp chemicals and adhesive. Underneath that, there was the tasty smell of jam or berries or fruit or... Andrea grabbed the jar of strawberry jam from her fridge. Yep, that was it! I also thought this wine was very thin, so it suffered in the category of body as well.






Georges Dubœuf Beaujolais-Villages

♥ Georges Dubœuf Beaujolais-Villages 2009 (France), 13% alcohol, $7.99 at Otto's Wine Cask

      ♥ Love love love ♥ : This wine scored 18 or higher with each of us.



Georges Dubœuf says: "For me, 2009 is the vintage of the sun- in fact, this is the best vintage of my life-time! Amazing weather means this year's Beaujolais wines are incredibly elegant and delicious. Our Beaujolais-Villages wines are sumptuous, generous and fruit forward. The Beaujolais Crus are opulent, exceptionally full-bodied and fabulous. This vintage will be talked about for years to come!"

Andrea says (18): I really enjoyed this wine! A richer, more purple, raspberry color than the Nouveau. I could smell dust, vanilla, brown sugar, cranberry and currant. I could taste strawberry jam, brown sugar and raisin. The only areas where I docked the Villages were balance and finish. Over all a delicious wine! Went well with the strawberry baked Brie.



Christine says (19.5): Darker color; more claret; pronounced miniscus. Earthy/woodsy and dark brown sugar (with molasses) smell. Slight tartness/touch of vinegary taste, brown sugar, earthy, rich mouthfeel. Also has a bit of wintergreen. Yum! Highly drinkable.

Kim says (19): A nearly perfect score, the missed point was for bouquet. Everything about this wine (for lack of a better word) was deeper than the Nouveau. Deeper color and deeper aroma... I picked up brown sugar, cloves and just for a split second, a hint of vinegar. Slightly higher in acid but still within range, and had a nice, lingering finish.

Georges Dubœuf Régnié

Georges Dubœuf Régnié 2011 (Beaujolais, France), 13% alcohol, $11.99 at Otto's Wine Cask



Andrea says (18): I enjoyed the Régnié Beaujolais nearly as much as the Villages. Even though I gave them both the same score, I definitely preferred the Villages. This had a beautiful fushia/magenta color. For the third time that night I smelled and tasted strawberry jam. This one also smelled of clove and currant. I liked the taste and thought this had the longest finish of the three but gave it a lower score on aroma.

Christine says (14.5): Very intense cranberry color with blue-violet edges. Aroma of peppercorns, spices (especially cloves) and strawberries. Tasted like peppercorns, spices, brown sugar and slight vinegar. Just OK. Not worth the price, given that the (better-tasting) Beaujolais-Villages was only 2/3 the cost. We read that Régnié is the newest Beaujolais cru and that its wines can vary depending on smaller locations inside the cru. I've really loved some other crus I've tried in the past (like Chiroubles, Moulin-à-Vent and St. Amour). I wouldn't try this cru again. That said, strawberries are a super match with Beaujolais. I especially loved the Beaujolais-Villages with the chocolate-covered strawberries.

Kim says (14): Broken heart, angry face. I knew I was getting this wine too hyped up in my head! Andy at Otto's Wine Cask was able to get this from his distributor so I had about a week to sit and get excited about it before I was able to pick it up. A gorgeous color, perfect translucence and a bright pink miniscus, I couldn't stop staring! Aroma of brown sugar, I also detected something "prickly." But for all its claims that this Régnié "defines" the Beaujolais wine region, I was expecting it to blow my mind. It didn't. 

Andrea did a great job creating a meal around these wines! There's nothing more relaxing than getting together with friends to dig into a wheel of Brie and a bottle of wine. It was a great match and there she goes again... the unexpected addition of pecans to the apricot preserves was an excellent call and although the artichoke dip clashed a bit, the evening ended on a delicious note- there really is something to be said for red wine and chocolate!

Thanks to our sensory adventure tonight, I learned quite a bit! Such as the difference between strawberries and strawberry jam; that white pepper tastes good but smells bad; that bay leaves smell phenomenal! That the stretch from coriander to cilantro isn't such a huge leap after all; that currants taste better than raisins; that cloves and allspice have their own distinct aroma (and bring to mind different seasons); that I really have to focus in order to tell the difference between vanilla and brown sugar. I definitely expanded my "olfactory vocabulary" tonight!

At the last minute, Christine decided to bring some edible flowers to our sensory experiment and another mystery has been solved! I have several different kinds of "musty" descriptions- musty basement, musty mold, musty rot... well, you get the idea. And then there's the musty but not in a bad way designation. Well this is it! Not the light, sweet and fresh scent you normally associate with flowers but the earthy, organic, down-to-business part of it. It makes me think of woodlands, thick forest, and it somehow smells like life. So now I know... musty but not in a bad way is flowers!

Wine Club 33: Wisconsin Wine, Winter Squash Lasagna

Date: January 18th, 2013
Host: Christine
Served: Chop block bread, Butternut Squash Lasagna, Dijon-Walnut Spinach Salad, blondies
Bonus bottle (from the host's personal inventory): 2011 Rosemount Traminer Riesling

Domaine de la Terrière Beaujolais; Wollersheim Prairie Fumé

Wollersheim Prairie Fumé 2011 (Prairie du Sac, WI, USA), seyval blanc grape. 10% alcohol, $9.00

Christine says (16.5): Very pale, with slate edges. Pears, grassiness, lime and green apple in the bouquet. Taste was surprisingly honeyed, with a rich mouthfeel. This would be great with a variety of foods! Andrea said this is Wollersheim's most popular wine, and I can see why. 

Kim says (16): an odd, pale silver color... almost clear. While my olfactory perception is not half as discerning as Christine or Andrea’s, I could smell pear, grass, honey and lemon (usually I am the one that just smells “dirt” or “fruit”). Based on just the taste, I would say this wine has good appeal and paired well with the bread.

Andrea says (18.5): I really enjoyed this wine! The bouquet was awesome, and it really tasted like it smelled. Tart at first, like lime and green apple but also like honey, pear, and apricot. Great with the bread!

Domaine de la Terrière Beaujolais 2011 (France). 12% alcohol, $12.00

Christine says (15.5): Hmmm. This wine really had me stumped from the outset. It smelled like vanilla and pop tarts to me (sweet and toasty, with sugar icing). Maybe like a glazed doughnut, too. It tasted like red berries and cherries, and had a long, lingering finish. Did I also taste woodsy/wet leaves/smokiness? Yes, but I'm not sure which one. This was not your typical Beaujolais. Too many surprises! Also check out how translucent this wine was...it almost looked like colored water!

Kim says (11.5): my own score surprises me because I have a bit of a soft spot for Beaujolais. It was the first varietal that I came across that I consistently liked... steady and dependable. As Christine says, Beaujolais is a good “gateway” wine! While this particular Beaujolais scored well in the categories of tannin, acid, finish and body (interesting, given its extreme translucence), I thought it came up short in aroma and appeal. And I smelled something I never detected in a wine before... while I like the smell of a campfire, this just made me think of wet ash in the fire pit after it had been pouring rain all night. That being said, funny thing is throughout our entire meal, my glass of Beaujolais is the one I kept reaching for as it paired extremely well with Christine's amazing lasagna!

Andrea says (13): I was surprised by my score as well, I'm usually a fan of Beaujolais. The color was nice but surprisingly transparent for Beaujolais. For me, the down side was the aroma, which is how I best experience wine. All I could seem to smell was alcohol, dirt, and some how fish? The taste was nice, raspberry, cherry, and smokey. I thought it went best with the salad which had cranberry and toasted pecans, yum! I gave it a good score, but not my usually great score.

My riff on the lasagna from Vegetarian Times was a success! I decreased the squash, used cooked lasagna noodles, and added mozzarella, eggs and herbs.

1 medium butternut squash (3 pounds)
8  lasagna noodles
2 eggs

15 oz. part-skim ricotta cheese

1/2 cup grated Parmesan cheese
1-1/2 tsp. salt
1/2 tsp. ground black pepper

1/2 tsp. dried rubbed sage
1/4 tsp. each dried basil and chervil
1 cup shredded mozzarella cheese



1. Cut squash in half, seed, prick skin with a knife and roast at 350 in 1/4 inch of water for 1 hour or until tender. Cool.

2. Boil lasagna noodles and drain.
3. Combine 1 egg, ricotta, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl.
4. Scoop squash pulp into a second bowl and beat until smooth. Add 1 egg, 1 tsp. salt, 1/4 tsp. pepper and the herbs; mix well.
5. Spread 1/2 cup squash mixture into a 9-inch square baking pan coated with cooking spray. Top with two noodles (having cut one noodle in half to make a single layer three noodles wide). Top with half of the remaining squash mixture.
6. Layer with two more noodles, half of the ricotta mixture, 1/2 cup mozzarella, two noodles, remaining squash, remaining noodles and remaining cheeses (ricotta, Parmesan and mozzarella).
7. Cover and bake at 375° for 30 minutes. Uncover and bake 35-40 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

                                                                  

Awww...Valentine blondies

Sun-dried tomato chop block bread

Pretty keeps us all in check!