Harvest Wine Dinner a Fall Feast for the Senses

There's an indescribable sense of comfort I glean from wine dinners; the joy of sitting down with friends to handcrafted cuisine and tasty wines carefully paired with each morsel.

I enjoyed one such meal recently, an organic Farm-to-Table menu prepared by Executive Chef Sean O'Connell at bluEmber Restaurant inside Rancho Las Palmas Resort. Chef O'Connell selected produce from locally based County Line Farms, which David Dees of JAQK Cellars then paired with some exquisite wines.

Selections included Chanterelle-baked pan squash with grilled asparagus matched with the lush and easy-drinking Pearl Handle Chardonnay.

The earthy and flavorful mushroom and squash combined well with the creamy and lemony notes in the wine. I'm not typically a Chard lover, but this version has certainly captured the attention of my fickle palate.

Zippy heirloom tomato and tender squash blossoms were a tasty treat when matched up with the tummy-warming favorite of the night, Soldiers of Fortune Syrah. Full of cherries and chocolate, taking the first sip of this wine is like opening gifts on Christmas morning. It is easily my favorite in the JAQK lineup.

We also enjoyed vanilla salmon confit with JAQK's spicy Black Clover Merlot, the notes of vanilla bean in the wine making it a solid choice for this dish.

JAQK's tobacco-inflected High Roller Cab was smooth on the palate with a pull-apart slow-braised wagyu short rib beef perched atop creamy polenta.

For the grand finale, we inhaled a cardamom-spiced pumpkin cheesecake that was light as air and also paired with the High Roller Cab, which took on an almost sherry-like quality when sipped with this decadent dessert.

Suffice it to say, I'm still dreaming of Syrah and squash blossoms...

Follow me on Twitter @vinochick75.

Special thanks to:

JAQK Cellars

http://www.jaqkcellars.com/

bluEmber Restaurant:

http://www.rancholaspalmas.com/Dining/bluEmber

 

Get Your Tickets Now for the Sweet n' Savory Convention

What could be better than the enticing aroma of red wine, herbs, and short ribs simmering in a crockpot?

Not much else, apparently. Now add some veggies, bittersweet chocolate, clove, cocoa and chili powders, a dash of cinnamon, and let this convention of sweet and savory meld overnight for ten hours on low. (Of course there's a bit more to it, but you'll have to wait for the book to find out exactly what). Regardless, I awoke to a meal like no other.

A feast like this deserves nothing less than a hefty, big fruited wine to join the flavor party. I chose a 2009 Llama Old Vine Malbec.

This wine is full of chocolate and spices, and is rich and full of deep cherry flavors, just like the rustic style of the short ribs, which sat atop homemade sweet potato mash. Now if only our wines could be as 'fork tender' as this mouth-watering repast...

Follow me on Twitter @vinochick75 and email me at vinochickswirls@gmail.com.

'Opening Night' Tastings Offer Tempting Sips and Bites of the Season to Come

In terms of pure decadent enjoyment, there is no place quite like Fleming's Steakhouse in Rancho Mirage. I recently enjoyed their “Opening Night” to remember, an event that featured 20 different wines from the new Fleming’s 100 Wines-by-the-Glass List.

Also debuting was the restaurant's new small plates menu, and Ahi Tuna Skewers with wasabi aioli, sweet tomato vinaigrette, and homemade wonton chips was sublime with a glass of 2010 Cloudy Bay Sauvignon Blanc. The char on the fish matched really well with the steely citrus in the wine, which also had a fresh grassy taste.

One of my favorites was the Vina Leyda, a raspberry-inflected Chilean Pinot that reminded me of the coveted Tootsie Roll pops I chomped on as a kid.

But there was no chocolate surprise at the center of this Tootsie Roll (that was to come later). Instead, I found myself devouring Chef David Burke's creamy, crunchy, and severely addictive polenta fries with this wine.

One of the best pairings I've enjoyed in a while was an inky, herbal, and dark-fruited '08 Meritage from Beringer. This is a bold, slap you in the face wine, and it needed the dish to match.

Enter the New Zealand Petite Lamb Chops with pistachio-mint pesto, and a secret "F17" sauce. I was on the verge of sticking the bottle and the extra chops in my purse, but thought better of it. I would like to be invited back.

Just when I thought I could eat no more, out came a ridiculous finale: Chef Dave's Peanut Butter, Bacon, and Chocolate Souffle.

This life-altering combo of savory and sweet, placed on the table as it oozed with everything bad for you, is not on the regular menu, but they'll whip it up at your request. I paired it with a smoky, blackberry-like Columbia Valley Syrah from Milbrandt, which Chef went Lady Gaga over.

On the way out the door, my friend Cheri and I had just one request...a souffle to go and more polenta fries, please!

Special thanks to:
Fleming's Prime Steakhouse & Wine Bar
71800 Highway 111, Rancho Mirage
760-776-6685
http://www.flemingssteakhouse.com/

Follow me on Twitter @vinochick75 or email me at vinochickswirls@gmail.com.

To Poudre or Not to Poudre: A Memorable Birthday Pairing

Anyone who knows anything about wine is aware that it does NOT mix with perfume. Well, apparently those rules don't apply when it comes to the iconic Coco Chanel..specifically this pioneering French fashion designer's 128th birthday, celebrated with a recent wine and perfume pairing (gulp) on August 19 at Saks Fifth Avenue on El Paseo.

The 'no no' factor went right out the window as Vino Chick, with help from 3rd Corner Wine Shop & Bistro, paired four wines to match a quartet of Saks-exclusive fragrances, including the brand new No. 19 Poudre.

The new interpretation of No. 19 (released on Chanel's actual birthday) is floral intermingled with crisp green woods, and a touch of powder. I paired it with a 2010 Gryphus Sauvignon Blanc from Chile, which is pale yellow in color similar to the fragrance and full of fresh fruit.

Other pairings included the zippy and citrusy 2010 Zolo Torrontes, an addictive Argentinian white matched with Elie Saab, a floral scent with notes of orange blossom and patchouli.

I matched a creamy 2009 Crème de Lys Chardonnay with teh Fan de Fendi fragrance, a leathery peppery scent that reminded me of the aroma I get when I stick my head in an oak barrel...not to be tried at home, of course.

Lastly, I paired the over-the-top, sexy as hell, vanilla-spiked Sweet Redemption by Killian with a 2007 Pinot Gris from Chalk Hill. Killian is a cigar guy by trade, so this scent has some powdery smoke and heft to it, which matched well with the wine's spicy/oaky/apple/nut flavor profile.

Now what to pair with that pesky No. 5...

Follow me on Twitter @vinochick75 and email me at vinochickswirls@gmail.com.

Special thanks to:
Saks Fifth Avenue Palm Desert:
73555 El Paseo
Palm Desert, CA
(760) 837-2900
http://www.saksfifthavenue.com/

3rd Corner Wine Shop & Bistro:
73101 Highway 111
Palm Desert, CA
(760) 837-9600
http://www.the3rdcorner.com/

A Roo by Any Other Name...

There is a certain magic that comes with sharing good wine and food with terrific friends; those epic meals where deep secrets are shared, right alongside platefuls of irresistable flavors.

I enjoyed one such experience recently with my friend Cheri at Johannes Restaurant, a widely-acknowledged foodie heaven with an eclectic, Austrian-influenced menu, in downtown Palm Springs.

Our closest pals playfully refer to us as Nickeroo and Cheroo, so it was only fitting that on this dining adventure, "The Roos" had been invited to try Roo...kangaroo, that is.

Intrepid foodies that we are, we eagerly anticipated Johannes' take on this organic, grass fed protein, which is sometimes hard to find here in the U.S. Our kangaroo loin w as served in an addictive Blood Orange Juniper Merlot reduction, with an orange and herb salad, roasted pear, and broccolini.

There was certainly a game-like taste and thick, fibrous texture, not as heavy as venison, but also warm and with rich flavors. Once I got over the idea that this was the most primitive thing I had ever eaten, I realized that my palate was dancing like Andy Gibb during his 1977 appearance on The Midnight Special.

Of course, a meal this exotic can't be enjoyed without a formidable wine to match. Owner and Chef Johannes Bacher brilliantly selected a 2005 Lyrique Syrah from Santa Barbara County. Lyrique is like a mouthful of smoked cherry jam and spice, some of my favorite characteristics in a big red.

Johannes offers his take on the pairing in the video below:

http://www.youtube.com/watch?v=sPZ1x171KSo

To Johannes' disppointment, there wasn't any wine left to share...just some fun little secrets, and an epic evening for the two Roos..make that three...

Follow me on Twitter @Vinochick75.

Special thanks to Johannes Bacher, Chef/Owner:
Johannes Restaurant
196 S. Indian Canyon Drive
Palm Springs, CA
760-778-0017
http://www.johannes-restaurant.com/

I am very much into earthy, woodsy flavors, especially when those tastes relate to wine. Even better are those instances when the eats match up.

 My wine and food coma pairing for the week is an '08 Felino Vina Cabos Malbec, matched up with a juicy and flavorful venison burger from cult favorite Grind Brgr Bar in Palm Springs, topped with bleu cheese crumbles and applewood smoked bacon.

There is an enbarassing amount of dark red fruit in this wine, accompanied by intense cocoa-like chocolate flavors. When you marry that sort of decadence with smooth and earthy bleu cheese blanketing organic beef, you start to hear Olivia Newton-John crooning in your ear...specifically her ethereal 1980 smash hit "Magic." 

What made this matchup even better? The side of garlic fries doused in Sriracha Chili Sauce to honor my beloved Phillies, who just happened to be chomping on The Colorado Rockies that night...

Wait, wasn't that venison from Colorado?

Follow me on Twitter @Vinochick75.

Still Tasty After 50 Years?

My torrid love affair with Chateauneuf du Pape (herein known as CDP) has been well documented throughout this blog, so imagine my giddy anticipation when my friend Dean, who'd been rummaging through some vintage household items, asked for Vino Chick (not Nicky, so I knew it was serious) to stop by and rate his latest discovery.

Before I could adequately prepare myself for what I was about to see, there she was, sitting majestic on the rec room bar. Her label was slightly tattered and rough around the edges. It bore the year 1961, the year JFK was inaugurated President, the Soviets put the first man in space, and "Will You Love Me Tomorrow" was a hit by The Shirelles.

Yes, this brilliant, rich, full-bodied specimen of France's southern Rhone region had been (and probably been kicked out of) places, no doubt places a lady won't discuss, yet she was nonetheless stunning and damn near royal in the elegant and regal calligraphy of her font; the gentle curve of her top somehow unspoiled by the hands of time.

 This was a CDP from A. Ogier & Fils. In 1961, rich powerful wines had emerged from Châteauneuf-du-Pape, and experts say the best are still drinking well.

So what about our gal? Had she held up the merciless ways of Father Time and the intense desert heat? The top of her cork had disintegrated a bit over time, and immediately slid back down into the bottle when Dean tried to remove it.

http://www.youtube.com/watch?v=RbmnbWL8EVU

Then it was time for a taste of French history...

http://www.youtube.com/watch?v=OGY3Ur5NVOo

An hour later (and after some serious palate cleansing) came another foray into the glass...

http://www.youtube.com/watch?v=x-ubqJhagqs

Throughout the evening, comments from tasters ranged from "You could start a lawnmower with it" to "Its like seeing a really, really hot guy and you're gonna get together and it just doesn't happen."

All corks and cliches aside, in the end this little CDP did the best she could, given her age and the conditions in which she lived her life. And really, that's all you can hope for when looking for the wine of your dreams.

Follow me on Twitter @VinoChick75.