TalesoftheCork wine reviews
While I often shop at Trader Joe’s for staples, I rarely purchase wine from them. However, after repeatedly hearing from a number of followers and seeing a few of their choices on blogs online, a bottle of Chateau Haut Sorillon Bordeaux Superieur 2014 ended up on our table last night.
A Trader Joe’s find at $8.95, the Chateau Haut Sorillon Bordeaux Supérieur 2014 medium bodied dry Bordeaux is not a special occasion or weekend wine per se, but it seemed to fit what I was looking for as Geena and I were preparing a French inspired dinner: Rigatoni à la Bordelaise with mushrooms.
While the wine is not as rich and lush as a classic Bordeaux, my intent was to pair our Rigatoni with a wine that might match up with an “everyday dish” that folks could make without a lot of pretense. And, for the most part, this value wine fits the bill.
Now, I’m not saying I’d skip on the opportunity for a higher value Merlot, but for the simple, earthy one pan meal, we enjoyed the Chateau Haut Sorillon Bordeaux Supérieur 2014.
However, here’s a TalesoftheCork tip: Definitely open your bottle hours in advance as the wine will be tight and needs to open up. We gave it three hours but as the evening went on, the Merlot blend got smoother and allowed the dark fruit flavors to advance. Patience helps. Open early. I might even try the night before next time.
The light style 80% Merlot and 20% Cabernet blend is from a family estate 5 km from St. Emilion, France, will show its fresh dark fruit, pepper and spices and a dry finish, highlighting a good but thin blackberry and smoky finish. It is a value buy but went well with our Tuesday Rigatoni à la Bordelaise and mushrooms.
While we looked up a few recipes, Geena and I created our own version of the dish based on the Manger site recipe by Mimi Thorisson.
Heat 2 table spoons of olive oil add cook one finely chopped leek and 3 cloves of minced garlic in a hot pan. Cook 3 minutes or until golden.
In a separate pan fry the pancetta and/or thickly sliced bacon to crisp them until brown. Then add a tablespoon of flour to the leeks, garlic and the bacon bits to help thicken.
Add tomato passata (ready cut plain diced tomatoes) to the leeks, garlic and bacon mixture. Cook on low heat for 10-15 minutes.
Later we added 1/3 cup chicken broth and 3/4 cup red wine (the Chateau Haut-Sorillon Bordeaux) along with butter, pepper, salt and a pinch of Chipotle chili pepper to create a saucy soup-like mixture. But it is important to reduce the mixture over medium to low heat up and simmer for 30 minutes so it is lush but not runny.
Many will fry or cook the mushrooms (we used dried porcini and shiitake mushrooms) in a separate hot pan with butter and garlic to sear and cook those earthy items until golden and add to the other mixture.
As the mixture is reducing, boil your water and cook the rigatoni. While you are waiting, you might start your meal with a garden salad. Dry the rigatoni and dish the mixture over the pasta, stirring the sauce in. Sprinkle with Parmesan, fresh parsley, and salt and pepper to taste. Serve hot.
With a long decant the Chateau Haut Sorillon Bordeaux Superior 2014 wine will pair well with chicken and meat dishes as well as cheese and charcuterie plates. This is a good party wine with finger foods as well. A Trader Joe’s value wine from $7-9.
Be sure to read the previous TalesoftheCork blog post: Simple Caprese lunch with Emmolo SauvBlanc. And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: firstname.lastname@example.org or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
Grocery list for Rigatoni à la Bordelaise with mushrooms:
1 pound of rigatoni pasta
7 slices of thick bacon or pancetta (diced)
8 ounces of porcini mushrooms,
8 ounces of shiitake mushrooms
2 leeks (finely chopped)
4 garlic cloves (finely minced, 2 for the sauce, 2 for the mushrooms)
1 15-ounce can of ready cut plain diced tomatoes
3/4 cup red wine (I used the Chateau Haut Sorillon Bordeaux Superior 2014)
14 ounce can of chicken broth
1 tbsp plain flour
Olive oil (for frying)
1 tbsp butter (for mushrooms)
1 tbsp butter (for pasta)
Salt and pepper (for seasoning)
1 pinch chilli powder
Grated parmesan cheese (for topping)
Parsley to garnish