Tag: Greg D Stobbe

Blackened Salmon with Citrus Wild Rice (recipe)

Leave a comment

A combination of high heat, warm spices, and citrus aromas gift the home chef with an easy way to create a blackened wild salmon dinner with simple prep and high expectations.

While this recipe makes two adult servings, it of course can be doubled for a family. Seasoning is always to taste: add what you love!

Two plates of blackened salmon laid over a bed of citrus wild rice and kale. Also on the table, two glasses of red wine and a bottle of Louis Latour 2005 Pinot Noir.
Blackened salmon and citrus wild rice is one of my favorite simple and easy meals. By @talesofthecork

Start your preparation with opening a bottle of wine to air out (and sip on!) while cooking. Many automatically reach for a Chardonnay when cooking fish or salmon. If I had created a lighter salmon with just olive oil and some herbs de Provence, for example, or used a creamy sauce I would do the same. However, considering the depth of flavor and punch in my blackening spice, I went for a Pinot Noir.

A perfect wine for this meal is either from the Santa Rita Hills or Santa Maria Highlands in California or from Burgundy, France. Definitely look for a Pinot Noir as it will have earthy, dark red fruit, with some spices. This will add depth to your dining experience, and perfectly compliment the rich salmon flavors.

Plus, of course, a little wine in the glass while cooking creates for great anticipation. Heck, share a glass with someone who’s assisting or watching you cook. We enjoyed a glass of Louis Latour 2005 Chassagne-Montrachet from Burgundy.

This 2005 Louis Latour Pinot Noir paired perfectly with the dish. By @talesofthecork

While some opt to melt butter over the salmon, I started with avocado oil and fresh citrus as a base, and poured a small shot of whiskey and drizzle of balsamic for depth. Once seasoned to taste with the blackened spices and a little sugar, I let it sit while switching my focus to the rice. That allows your spices, citrus, balsamic and sprinkles of raw sugar to set into the room temperature salmon.

While letting the juices soak into the salmon, I began prepping the wild rice with a 2:1 ratio of liquid-to-rice. For added flavor, I opted to split the liquid with equal parts veggie broth and fresh-squeezed orange juice. After the liquids came to a boil, I threw in a sprig of fresh rosemary and dashes allspice.

When the liquid came back to a boil, I followed bag instructions and turned the heat to low then covered the pot for about 15-20 minutes.

While the rice was cooking, I turned back to my citrus-soaked salmon.

My recipe does not require searing the salmon, but rather roasting it in a 450° oven for 12 to 15 minutes. A medium cooked salmon is about 135°. The goal is to quickly roast the salmon while creating a crunchy layer where the blackening spices create depth notably on top but throughout salmon flesh.

For added punch, fresh cracked pepper and red pepper flakes are a great addition.

The salmon may be done a little before the rice, which is fine since meat and fish both like to rest between oven-and-table.

Serve rice and salmon over a bed of kale. I always first massage kale and other stiff greens with oil to breakup the stiff fibers. For this, I chose a very light dressing of only a squeeze of fresh lemon juice and pepper. 

Take a picture of the final product and dig in!

Prep time: 20 minutes
Cook time: 20 minutes

With my citrus trees in the backyard covered in fruit, it’s an obvious go-to, even if the wild salmon in grocery stores is previously frozen. By @talesofthecork

Ingredients list:

  • 2 6oz salmon filets (I always get wild caught)
  • 1 lemon
  • 1 orange
  • 4 tbls of avocado or olive oil
  • 2 tbls melted butter (optional)
  • 1 shot of your favorite whiskey
  • 1-2 tbls of raw sugar
  • 4 tbls balsamic vinegar

Blackening spice ingredients list:

  • Cajun
  • Cumin
  • Cayenne pepper
  • Red pepper flakes
  • Fresh cracked pepper
  • Onion powder (optional)
  • Garlic powder (optional)

Rice ingredients list:

  • 1/2 cup wild rice
  • 2 dashes of allspice
  • fresh rosemarry
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup vegtable brooth
  • zest from 1 orange

* Always check salmon and other fish and meats to ensure both are cooked to FDA standards.

Did you enjoy the recipe? If you made it, I would love to know! Tag me when you post a picture so I can check it out, or if you’re not the food-posting kind, feel free to send me your thoughts in the comments below, into my DMs or send me an email.

Enjoy!

Beaulieu Vineyards Reserve Tapestry 2009 Napa Valley

Leave a comment

TalesoftheCork Wine Reviews

Beaulieu Vineyard Reserve Tapestry 2009 Napa Valley

For those of you whose pocketbook will not allow them to purchase the Aug. 17, 2013, Wine Spectator Daily Pick: Beaulieu Vineyard Maestro Collection Ranch No. 1 Rutherford 2009 for $65, I recommend a 91-point BV wine that still should satisfy even discriminating tastes for just over half the cost.

Since 1900, the Latour family has been farming the Napa Valley and helping create and add to its beauty. Since then the BV vineyards, vines and wines have been a part of the backbone of Napa Valley and Rutherford, California’s, history.

Beaulieu Vineyard Reserve Tapestry is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Its dark red fruit, flowers, licorice are some of the notes that emerge from this sleek, beautifully balanced red.
Beaulieu Vineyard Reserve Tapestry is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Its dark red fruit, flowers, licorice are some of the notes that emerge from this sleek, beautifully balanced red.

Beaulieu Vineyard Reserve Tapestry Napa Valley 09 is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Winemaker Jeffrey Stambor chose blocks of reserve-quality grapes which combine to create a wine that has soft tannins and is approachable/drinkable now.

The fruit is deep, dark and red–even jammy. First tastes are cassis and blackberry but give way to licorice, black cherry, plum and a hint of chocolate. There is a light minerality, spice, herb and earthiness to the blend while the floral notes slightly increase after opening.

Robert Parker in The Wine Advocate called the BV Reserve Tapestry 2009 “… A beautifully balanced red.” The Wine Spectator referred to the bottle as “Graceful, with complex spice, herb, dried currant and crushed rock flavors that are well-proportioned and gaining on the finish, where the flavors weave together with subtle nuances.”

While the suggested food pairing includes semi-hard cheeses like Bravo white cheddar, meat dishes, duck and mushroom dishes, I enjoyed my 2009 Beaulieu Vineyard Reserve Tapestry with a mesquite charcoal-grilled ribeye steak with a pomegranate red wine reduction sauce. The side dish was mozzarella, baby Roma tomatoes and basil fresh from the local farmer’s market mixed with vinegar and white balsamic. The Cabernet blend mixed well with the lightly braised tomatoes and complimented the peppery and smoky flavors of the meat. We used a fresh baked batard to sop up the juices.

While not BV's top Cabernet or blend, the Beaulieu Vineyard Tapestry Reserve paired well with my ribeye steak. I recommend this 90-91 point wine and a value buy drinking well now.
While not BV’s top Cabernet or blend, the Beaulieu Vineyard Tapestry Reserve paired well with my ribeye steak. I recommend this 90-91 point wine and a value buy drinking well now.

The BV Tapestry is definitely a Bordeaux-style wine built with a California palate in mind. While previous years and their estate Cabernet’s may have more finesse and complexity, this red blend will be a crowd pleaser. The finish is long, fleshy and friendly. I believe this wine will continue to improve over the next three years. This may be the Cabernet you buy six or 12 bottles to open over time.

The BV Tapestry blend is 76% Cabernet Sauvignon, 12% Merlot, 6% Cabernet Franc, 5% Petit Verdot, 1% Malbec (Alcohol by volume: 14.8%). Drink now through 2017.

Currently this wine can be bought online through various outlets, including Beaulieu Vineyard Wines and WineChateau.com ($39.97). If you are willing to buy a case of this or mix and match wine, the shipping is free through WineChateau! Another excellent source to find a competitive pricing for wine is at Wine-Searcher.com.

The average price for this wine currently is $42 (excluding tax) and available for as low as $33 on the East Coast and $36 on the West Coast. Sample received courtesy Wine Chateau for review purposes.

The Beaulieu Vineyard visitor center is located at 1960 St. Helena Hwy. Rutherford, CA 94573. Call 800.264.6918, ext. 5233, or 707.967.5233 for more information. The tasting room also has wines that are not available anywhere else. The winery is also on Facebook at https://www.facebook.com/bvwines and Twitter at @BVwines.

If you missed my last post, check out the, J. Rickards Winery: Darn fine barn wine (VIDEO).

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

J. Rickards Winery: Darn fine barn wine (VIDEO)

2 Comments

I spent three days in Sonoma County in July and, on a tip from David Scheidt, was privileged to meet Jim Rickards at his Alexander Valley tasting room in Cloverdale, CA. My premise for the trip was to taste first-rate California Rosés and J. Rickards Winery made the list.

The J. Rickards 2012 Bistro Table Rosé is perfect for the European palate, with fragrant rose petal, strawberry, watermelon in a crisp, dry finish.
The J. Rickards 2012 Bistro Table Rosé is perfect for the European palate, with fragrant rose petal, strawberry, watermelon in a crisp, dry finish.

With the summer in full swing, I wanted to begin with J. Rickards aperitif-style Rosé; it was dry and rosy-pink. Perfect for the European palate, the slightly fruity wine is a sure “patio pounder.” The 2012 Bistro Table Rosé opens with fragrant rose petal and strawberry on the nose with a burst of watermelon and crisp, dry finish. The complex taste lingers and is versatile with food or by itself at poolside. Try this blend of 60% Aleatico, 40% Syrah (100 cases, $20).

Just off of California Highway 101 north of Geyserville near Silver Oak Cellars in Sonoma County, the family-run operation of both wine grape farming and wine production is owned and operated by Jim and Eliza Rickards. They planted the vineyards starting in 1976, augmenting the original 1908 Old Vine Zinfandel block planted using horse technology.

When Jim left the military in 1969 with his military cut and large mustache, his dream was to work and own a winery.

“I wasn’t born into the wine business,” Jim said. I didn’t get it for nothing. I have worked my whole life for it.”

Hand-crafting small lot wines since 1991, Jim Rickards goal is to showcase the diverse soils and micro-climates of his vineyards. He has pioneered environmentally sensitive vineyard practices and been a proponent of sustainable farming techniques.
Hand-crafting small lot wines since 1991, Jim Rickards goal is to showcase the diverse soils and micro-climates of his vineyards. He has pioneered environmentally sensitive vineyard practices and been a proponent of sustainable farming techniques.

As their property had been in disuse and very little left from the original land owners, except the 105-year-old vines of Old Zinfandel planted by the Brignole family, the Rickards had years of development ahead of them.

In fact, the dream was so strong, they passionately recreated the early 20th century winery. He was told there was no water on the 60-acre ranch and that the best land use would be a rock quarry. Today, there are two wells and two large ponds providing water for all irrigation. Jim revived the original Zinfandel vineyard, adding new Zinfandel vines and later added Cabernet and Syrah, grafting much of their new stock. Born out of the encouragement of friends who have enjoyed the small lots of hand-crafted wine, the couple has been making wine since 1991.

As Jim began to share his passion for his wines, it became evident he was gifting me a personal history of his love for hand-crafted wines. His story includes pioneering environmentally sensitive vineyard practices and a long-time proponent of sustainable farming techniques. He spoke of losing 20 acres of vines in the late 80s-early 90s and replacing them with new disease resistant root stock. Jim’s tale includes nearly losing the farm to now growing 150 tons of grapes per year on his 45 acres.

J. Rickards Winery planned use of flowers, grasses, bird boxes and rainwater collection all add to the Jim's phrase whenever a visitor arrives at the tasting room: "Welcome to my house."
J. Rickards Winery planned use of flowers, grasses, bird boxes and rainwater collection all add to Jim’s phrase whenever a visitor arrives: “Welcome to my house.”

Land stewardship is extremely important to Jim. The planting and mulching of wild flowers and grasses and the planned introduction of environmentally friendly insects all help to create pesticides free vineyards for 20 years. He builds bird boxes which have attracted songbirds like the Western Bluebird and Tree Swallow. His use of manures and composts help add minerals and beneficial bacteria to the vineyards. From collecting rain water to the building materials his home and tasting room are made of, Jim has created a winery which is sustainable and suitable for the land he farms.

While J. Rickards is Jim and Eliza’s dream, they raised two daughters and a son who do not carry their parents’ passion into their adulthood. This Sonoma County winery remains under the zeal and spirited direction of Jim who almost always addresses his visitors with “Welcome to my house.” Jim’s warm, inviting personality soon wins over those who visit the tasting room to try some of his 15 varieties of wine. He truly has lived out the phrase, “Friends are the family you get to choose yourself,” welcoming folks from all over into his circle.

The Old Vine Zinfandel, Estate, planted in 1908 from the Brignole Vineyard, is flush with Blackberry and plum. The Ancestor Selections Zinfandel, Estate, is a prime example of the Alexander Valley with black cherry, raspberry and pepper.
The Old Vine Zinfandel, Estate, planted in 1908 from the Brignole Vineyard, is flush with Blackberry and plum. The Ancestor Selections Zinfandel, Estate, is a prime example of the Alexander Valley with black cherry, raspberry and pepper.

While I tasted through much of his wines, I do want to recommend visitors taste side by side the Ancestor Selections Zinfandel, Estate and the Old Vine Zinfandel, Estate. I loved the elegance of the 2009 Ancestor Zin. The ripe black cherry, raspberry and spicy pepper were balanced and smooth (658 cases, $24).

Yet I am old school. I preferred the rich, old-world full-bodied “field blend” of the 2010 Zinfandel, Old Vine. The boysenberry, plum and gingerbread were gorgeous. The mocha and juiciness lingered. Jim blended 80% Zinfandel, 10% Petit Syrah, 5% Carignane, 4% Mataro and 1% of Alicante Bouschet (515 cases, $25). This is a must-buy for those not yet familiar with J. Rickards.

I appreciated Jim sharing how he hand-crafts his wines while pioneering environmentally sensitive vineyard practices and sustainable farming techniques. Yet despite all the accolades his wines have earned, Jim is passionate, not pretentious, allowing the wine to speak for itself.

J. Rickards dry Bistro Table Rosé with smoked salmon salad. Wow! Great combo!
J. Rickards dry Bistro Table Rosé with smoked salmon salad. This is a full-bodied wine that is great for almost any patio meal.

Before this gets too long, I also want to recommend J. Rickards 2010 Cabernet Sauvignon, Five Sisters Blend. It is fruit forward but made in the Bordeax-style. He smiles and calls it an $80 Cab in a $34 dress (322 cases).

Finally, the 2012 Sauvignon Blanc, Croft Vineyard is a Gold Medal winner at the 2013 North Coast Wine Challenge. I could smell and taste grapefruit, white peach, floral aromas, leading to fig and melon. This is great for summer lighter fare as well as richer foods like roasted chicken (1150 cases, $19).

With over 450 Sonoma County wineries, including J. Rickards, be sure to visit as there is sure to be wine to fit all tastes, pocketbook and pairing options.

For a short VIDEO introducing J. Rickards Winery and 2012 grapes, check out Wine Oh TV’s

Wine Oh TV’s Monique Soltani as she interviews Jim Rickards.

For more information on J. Rickards Winery, visit them online at http://www.jrwinery.com or call: 707.758.3441. They can also be reached via email: jim@jrwinery.com or on Facebook at http://www.facebook.com/J.Rickards.Winery. J. Rickards Winery is on 24505 Chianti Road, Cloverdale, CA, 95425.

If you missed my last post, check out the South African Mulderbosch Rosé delivers superb summer value.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

South African Mulderbosch Rosé delivers superb summer value

1 Comment

A strawberry pink color with lively hues, Mulderbosch Cabernet Sauvignon Rosé 2012 combines aromas of ripe blood-orange, red berries black currant and is medium bodied.
A medium bodied wine with strawberry pink hues, Mulderbosch Cabernet Sauvignon Rosé 2012 combines aromas of ripe blood-orange, red berries and black currant.

While my wife was shopping for cheeses for tonight’s dinner, I sidled over to the wine section of Nick’s Wine Corner in Sam’s Italian Deli in Central Fresno. While she spent minutes searching for a Ricotta Salata and hand packed Ricotta cheese, I had precious moments to determine which Rosé would end up with me in the pool later in the afternoon.

Surprise, surprise. While I did not know its accolades, I purchased a Mulderbosch Cabernet Sauvignon Rose 2012 because wine director D’Arcy Barrett insisted it would fit my taste profile. Case in point. Get to know what you like and share it with someone at your local wine store. She will be a wealth of knowledge to help you through an ever expanding maze or wall of wine.

Mulderbosch Vineyards hail from South Africa and winemaker Adam Mason is beginning to create quite a stir with both the 2011 and 2012 pinks. Mason previously worked at cult #wine leader Screaming Eagle and has teamed up with Andy Erikson, formerly of Screaming Eagle fame as well, to create a wonderful, medium body dry Rosé that works well with lighter fair but will hold up even with wood-fired pizza, grilled salmon or tuna or steak salad.

Mulderbosch Rosé aromas start with fresh red berries and a strawberry hue. Yet the berry fruit flavor turns toward blood-orange then lingers, finally giving way to pomegranate, black currant and a hint of nutmeg. The wine’s acidity is balanced and seems juicy but not sweet, dry and soft in the mouth and a satisfying minerality found in higher quality Rosés.

Whether you enjoy a Rosé as an aperitif or with a meal, the Mulderbosch Rosé are made with character and a must-have for summer drinking.
Whether you enjoy a Rosé as an aperitif or with a meal, the Mulderbosch Rosé is made with character and a must-have for summer drinking.

According to the Mulderbosch website, the Cabernet grapes are grown and selected to be processed as Rosé. This is not an afterthought wine. The grapes are thick-skinned and picked early to secure high levels of acidity and bright flavors in the wine. The Rosé is then bottled earlier than what might be expected to capture the fresh flavors.

Founded in 1989, Mulderbosch quickly became known for their racy Sauvignon Blanc. Since then they craft an award-winning range of wines that consistently earn top ratings and Wine Spectator “Smart Buy” and “Outstanding Value” accolades. The winemaking team is committed to creating wines that have outstanding value but “to conserve its unique natural heritage, landscape and natural biodiversity by implementing environmentally responsible management practices on the land and in the cellar.” (Michael Oliver, food and wine writer, published author and broadcaster).

For all of the #TeamRosé drinkers out there, the Mulderbosch Cabernet Sauvignon Rosé 2012 should be on your radar each summer. This pink is a wonderful, low alcohol (12.5%) value wine and best buy that will linger in my cooler until next season (buy a case!) A wine to drink at pool’s edge, with seafood steaks or pizza, this South African Rosé is versatile that will keep you eyeing the last third of the bottle for yourself. Let me know what you think!

Besides buying the Rosé at Nick’s Wine Corner, click Wine-Searcher-Mulderbosch Cabernet Sauvignon Rosé to find out where you can purchase this best buy South African wine. Retail $8-10.

For more information on Mulderbosch, visit them online at http://www.mulderbosch.co.za. They can also be reached via email: email tastingroom@mulderbosch.co.za

If you missed my last post on a central California coast Rosé, be sure to check out Branding Le P’tit Paysan as a fresh, friendly Rosé.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

Branding Le P’tit Paysan as a fresh, friendly Rosé

1 Comment

TalesoftheCork Wine Reviews

Ian Brand continues to produce top shelf wines in Monterey, San Benito Counties

While a personal family crisis has shuttered much of my creativity this summer, it did not prevent me from seeking out and purchasing great Rosé bottles to drink poolside or enjoy with summer, backyard cuisine.

Today’s weekend wine choice for a hot August day was suggested by Fresno’s Stan Kato of The Grape Tray. In fact, Tim Fish of Wine Spectator mentioned the bottle in his July 22, 2013, 17 Pinks from California, article.

Ian Brand moved and is raising his young family in Monterey County to work its challenging vineyards, including the Spur Ranch Vineyard in San Benito County.
Ian Brand moved and is raising his young family in Monterey County to work the challenging vineyards, including the Spur Ranch Vineyard in San Benito County.

I’ll often shop at The Grape Tray because Stan takes the time to learn the taste preferences of both his Internet and local regulars and will alert me to bottles that may be of interest. So this week, instead of just picking up an old standby French Rosé to enjoy while I soaked in the pool, I purchased a bottle of Le P’Tit Paysan. Stan said why purchase another French when a California pink would “knock my socks off.”

And he was right. But I would add, “Ian Brand knocked my socks off.”

Normally, the epicenter of a good Rosé is found in the South of France; however, increasingly quality pink wines are found coming from growers and vintners of central California. Personally, I love the smell and taste of watermelon and strawberry and historically wines with a higher percentage of Grenache, Syrah or Mourvedre produce some of the best dry Rosés.

According to Jeanne Howard of MC Weekly, Ian Brand is the winemaker and driving force behind seven boutique wineries in Monterey County and consults with four other labels. Yet it is his Le P’Tit Paysan Mourvèdre San Benito County Rosé Pierre’s Pirouette 2012 that got me pouring today.

California’s 2012 vintage continues to create a buzz and Brand’s dry French-style Rosé is one of the best I have tasted this season in a state that has produced a plethora of outstanding examples. And winemakers are creating some outstanding pinks with Cinsault, Tempranillo and Pinot Noir.

In fact, I find myself scouring wine shelves looking for that perfect balance between fresh fruit aromas and a dry, crisp, light, refreshing taste. I also want to keep most of my Rosé purchases around $20 or less.

The 2012 Le P’Tit Paysan Mourvèdre had hints of rhubarb, blood orange but the dry Rosé shone its salmon hue and minerality much like its French counterparts.
The 2012 Le P’Tit Paysan Mourvèdre had hints of rhubarb, blood orange but the dry Rosé shone its salmon hue and minerality much like its French counterparts.

Tim Fish agreed with Stan when he wrote of Brand’s San Benito County gem: “Who needs French Rosé when California can make them this good?” I agree with Fish when he wrote Brand’s Le P’tit Paysan Pierre’s Pirouette is a “winning blend of Mourvèdre and Grenache that tastes like a pink from the Southern Rhône.”

Wine Enthusiast named Brand a rising star among winemakers in the April 2013 issue. To me his Rosé is a star which tops a great year of pink wine in 2012.

In my glass, the 2012 Le P’Tit Paysan Mourvèdre Rosé showed a beautiful salmon hue that complimented the subdued strawberry and apricot aromas. I grew up in the Northwest and enjoyed a hint of rhubarb before the dry taste of watermelon took over. Finally, the finish lingered with blood orange. I appreciated how Brand kept the flavors in check, including a noticeable but lovely minerality. The wine is balanced, full and ends with a soft spice. I drank a full pour (maybe two) while sitting in the steps of the pool. Later, I finished the bottle with a plate of charcuterie. While his Rosés may improve with another year in the bottle, Brand’s Le P’Tit Paysan wine can be enjoyed immediately.

Brand believes his Rosé’s success comes because his vines have difficulty growing in the Spur Ranch Vineyard over the limestone seabed, white rocks and fossil shells. The struggle creates thicker skins and stronger flavors. The scraggly vineyard is not only tough grow in but to work with as well.

Ian Brand moved to Monterey County and works in San Benito County on purpose, seeking out untapped potential in the rocky, limestone, old seabeds and shale soils.
Ian Brand moved to Monterey County and works in San Benito County. He is seeking out untapped potential in the rocky, limestone, old seabeds and shale soils.

“I moved to Montery County and work in San Benito County on purpose,” Brand said. “I love working there, seeking out untapped potential in the rocky, limestone, old seabeds and shale soils. I believe the climate and soil is perfect for the vine’s growth on the south-facing Chalone Peak to ultimately produce my style of Rosé.”

The San Francisco Chronicle wine writer Jon Bonné says 2013 may finally have brought a perfect storm of rosé and it is the hottest thing in wine now. He calls rose a “serious enough wine to be crafted with care, made from grapes dedicated to that purpose.” I am excited to say that Brand’s 2012 Le P’Tit Paysan Mourvèdre Rosé made Bonné’s list of wines that won’t disappoint. Check out
Think pink – a bumper crop of rosé this year for more information.

For those who act quickly, you still might be able to purchase a few bottles of this Rosé gem. Only 85 cases were produced and are selling for around $19.

The 2012 Le P’Tit Paysan Mourvèdre Rosé can be purchased in select small wine shops. Two local spots are The Grape Tray and Nick’s Wine Corner. Both can take orders over the phone and/or through their websites.

Be sure to check out Brand’s posts on the Le P’tit Paysan Facebook for more information.

If this wine does not seem to fit your fancy, Wine Folly’s Madeline Puckette will help you get in the know why and what kind of Rosé is right for you.

For more information on Le P’Tit Paysan visit the website or call Ian Brand at the winery: 831.212.3660 or through email: info@LPPwines.com. He is also on Twitter: @ptit_paysan.

For those who missed my latest posts, check out Calistoga: Brannan’s Grill for lunch or Tuscan tasting: Castello di Amorosa 2012 Rosato.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.