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Rigatoni à la Bordelaise with Bordeaux

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TalesoftheCork wine reviews

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After reading about the Chateau Haut-Sorillon Bordeaux Superieur online, I decided to try the 2014 version with a classic French dish.

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.

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Rigatoni à la Bordelaise and mushrooms.

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.

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The earthy flavors of the Rigatoni à la Bordelaise with mushrooms pairs well with the Chateau Haut Sorillon.

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: talesofthecork@gmail.com 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

 

Simple Caprese lunch with Emmolo SauvBlanc

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Young winemaker Jenny Wagner continues the family tradition established by her great-grandfather as she creates Emmolo Sauvignon Blanc and Merlot.

TalesoftheCork wine reviews

Whether busyness takes you away from what it is otherwise important or too much has already gone under the bridge, take a moment for yourself soon. A 30 to 60-minute vacation from all that is distracting you is necessary to regroup, rebuild and refocus.

Today that is exactly what I needed and created a simple side dish that became a Caprese salad lunch and glass of Emmolo Sauvignon Blanc with my wife after a busy week for both of us. I needed a ‘place’ to forget about a couple of issues and took advantage of a sunny moment in the kitchen.

Fresh home grown tomatoes were on the counter and a quick trip to a market served to add a couple of whole milk fresh Mozzarella balls and some lush, sweet smelling basil. In this case, Trader Joe’s a half mile away had me in and out of the store fast.

We love the aroma of fresh cut tomatoes and basil and the addition of lush Mozzarella coated with extra virgin olive oil and a drizzle of aged balsamic vinegar as hits the spot like no other. A little cracked pepper sprinkled over the plate adds a final layer of spice to an amazing lunch.

Today’s choice to whet our whistle is a small glass of Emmolo 2014 Sauvignon Blanc from Rutherford in the Napa Valley. Pour yourself a small glass of EmmoloWines 2014 #NapaValley Sauvignon Blanc to sip and appreciate what Jenny Wagner is creating, adding to her great-grandfather’s winemaking tradition.

With just a quick stop at the market, a caprese salad can be created in just minutes.
With just a quick stop at the market, a Caprese salad can be created in just minutes.

According to their Wagner Family website, “the Emmolos have a long history in Napa Valley with Jenny’s great-grandfather, Salvatore Emmolo, starting the family’s grapevine rootstock nursery in St. Helena in 1923. Her grandfather, Frank Emmolo, not only managed the nursery, but also grew Sauvignon Blanc and Merlot on their family property.”

The Emmolo #SauvBlanc is dry, refreshing, crisp and tart. The light wine is smooth and balanced with a hint of peach & Kiwi with melon and and lime notes. Love the minerality and herbal overtones and allow the pear and and citrus aromas tempt you. This is a winner!

We’ve enjoyed this wine with oysters and scallops in the past but would also love it with shellfish pasta and chicken salads. While their website is not yet complete, check out EmmoloWines soon. #TalesoftheCork loving their simple elegance.

Wagner Family Wines and Emmolo Wines can be tasted and purchased at Camus Vineyards, 8700 Conn Creek Rd., Rutherford, CA 94573. However, it is not always on the tasting flight menu. Call ahead at 1.707.967.3010 to check for availability. If a trip to Napa is not in the works, try their Wagner Family Wines finder.

Be sure to read the previous TalesoftheCork blog post: Pre travel checklist for overseas visit. 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: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.

Grocery list for Caprese salad:

One ball from an 8-ounce container of Whole Milk Fresh Mozzarella in lightly salted water

One container of fresh leaf basil or one sprig of basil

Two vine ripe whole tomatoes

Cracked pepper to taste

Olive oil and Aged Balsamic Vinegar of Modena to taste

TalesoftheCork pre travel checklist for overseas visit

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Help ensure a successful trip with these 17 touring tips

Whether you are a seasonal traveler or first time planner, a trip abroad is best when the pre planning stage is meticulous and calculated. Ever wonder why seasoned travelers seem to be at ease before they go abroad? Use this TalesoftheCork pre travel checklist and 17 touring tips before your next foreign country visit.

Whether you are traveling to Mersault, France (pictured), or Sydney, Australia, preparation can be the key to a successful trip abroad.

1) Use Safari Private Window or Chrome Incognito window when checking on flights, hotels and other websites you repeatedly use. Revisiting websites can result in higher costs.

2) While your can book flights up to 11 months in advance, a good rule of thumb is to buy a domestic flight anywhere from three months to 30 days in advance: 47-54 days typically is the prime booking window. Consider buying international flights 276-335 days in advance and buy a flight on a Tuesday or Wednesday.

However there is no magic potion here. Start watching flight costs and pull the trigger when it appears close to the optimal amount you care to pay. If you see a good deal, grab it.

3) Consider buying an “open jaw” flight when booking travel. Fly into one city and return from another. The airfare may actually be cheaper. Also check out budget airlines while overseas.

4) Do your homework. Check guidebooks and “know before you go” something to see or do each day. Many sites require reservations. And give yourself time to walk, take a train or bus, and food breaks in between sights you hope to visit. Rushing on vacation reduces a holiday to “worse than work” status.

5) Know the address and phone number of your embassy in the city and/or country you are visiting before you leave.

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Another tip for travelers: When walking a town or village, take the time to explore views of the area from a high point. 

6) An adult passport is currently $110 and apply for your passport at least six weeks before you need it–add $25 for a first time passport. When applying for a passport, you will need an original copy of your birth certificate and two identical passport photos. If your passport will expire within three months of your trip ending, you are encouraged to get a new passport before you leave.

7) The U.S. Passports and International Travel site has a 10-point checklist before you travel overseas. Take the time to photocopy all documents, leaving a copy at home and another with a traveling companion, securing supplemental health/travel insurance, a letter from your physician for the medications you are bringing, check to see if you need a Visa for the country you are visiting at time of travel and if there are any travel warnings.

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Explore regions which might challenge you like a visit to Liguria and the Cinque Terre, including Manarola (pictured). With a little planning and preparation, your next trip can be a success.

8) Contact your bank(s) and alert them you will be out of the country using your bank card. You don’t want them thinking it was stolen.

9) While it may be good idea have some local currency if traveling to a small airport overseas, the world uses ATMs and are widely available to exchange money using your debit card. You may be charged a 1% fee by your bank, but the rate of exchange should be close. The “no-fee” Bureau de Change exchange rates at the airport and in currency exchange kiosks are poor compared to bank rates. So, if you must, change only exchange enough money for your first day in a foreign country. You can use your ATM and bank cards to pull cash from your checking accounts when you get to your destination. Additionally, check with your bank card and inquire as to fees they charge for each use. It is probably better to use your VISA for purchases and ATM card for foreign currency withdrawal.

10) Most of us now take our phone with us wherever we go. Make sure you contact your mobile provider to secure a plan for overseas use. Discuss international calling, text, and/or data plan, and confirm voice and data-roaming fees.

11) Download the travel apps you hope to use on your trip before you leave. They are wonderful to use in WiFi and are a wealth of information.

12) Make a list of what is in your suitcase and photocopy it, giving a copy to your traveling partner and leave one at home. You might even write out serial numbers on pricer items and take photos of them.

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While travel destinations and preferences may change, if you take an active part-time student role for each trip, you can self-guide your way to a relaxed vacation.

13) Leave a travel itinerary with someone at home and include the phone numbers and addresses of the hotels you plan on using.

14) Cancel or put on hold your mail, newspaper. Consider paying  bills ahead of time.

15) If you plan on renting a car, most countries require an International Driver’s Permit (IDP). You can secure one at most AAA offices. You will need two passport photos, a fee of $20 and show the clerk your state driver’s license. Fill out the application online, print it and bring it along for quicker processing.

16) Rail Europe has a great site for buying tickets ahead of time. You will save time rather than waiting in line at the station. You might consider longer trips via train.

17) Finally, while experienced travelers may opt not to use a passport or money belt, it is a good idea to use one. Especially in tourist areas and big cities, pickpockets and thieves prey on the naive and unsuspecting tourists. I used a money belt and/or a neck pouch to keep documents safe and tucked away.

While my travels over the last 20 years have helped me with this list, Rick Steves also has a great travel checklist. So whether you use my guide or someone else’s, meticulous planning will help ensure a successful overseas trip.

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When thinking about a trip to Florence, be sure to cross the river and walk the streets up the other side for a fantastic view of the city.

For more travel related articles, be sure to return in the next couple of days as I will begin posting from our recent trip to the Cinque Terre in Liguria and Tuscany. In the meantime, read my June 26, 2016, post, Hot outside? Love me some Passaggio Rosé.

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: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.

Hot outside? Love me some Passaggio Rosé

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When I first met winemaker Cynthia Cosco a couple of years ago in San Francisco, I immediately felt she was someone I wanted to follow. Her affiliation with DogPatch Wine Works in San Francisco, an urban wine group, helped cement my affiliation.

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While I live in the Central Valley, I can still get out to visit Sonoma County wineries a few times a year. Passaggio winemaker and owner Cynthia Cosco met me at her Sonoma Square tasting room a few months ago.

While I sometimes feel a loss for not accomplishing my dreams yet, I am inspired by those who have risked much for a dream in pursuit of their passion. Yesterday, as I sat in my pool, sipping the last of my 2014 Passaggio Wine Tempranillo Rose, my thoughts turned to Cynthia.

Cynthia’s story and Passaggio Wines are now a well-known commodity to Sonoma winophiles (Video). After a 15-year career in law enforcement, she sought to reconnect to her Italian family tradition of winemakers and pursued the passion in 2004 at BevMo of all places.

By 2007 she was making her own wine while working for CrushPad in Napa and later in Sonoma while becoming their lead winemaker in 2011. She introduced her brand in 2012 and now has a tasting room in the Sonoma Square.

Cynthia’s participation in community events, promotion of other winemakers via twitter chats and her encouraging demeanor is infectious. And while I continue to reinvent myself, a transition from full-time journalism teacher to social media and reputation management specialist to a passion for food and wine, I am inspired by people like Cynthia who dream and day-by-day step out, risk and pursue a a vision.

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While I finished my 2014 Passaggio Tempranillo Rose, their tasting room as both the 2015 version as well as one created from Merlot. Both are excellent pool and food wines.

So while I sip Passaggio 2014 Tempranillo, the wild strawberry, watermelon, raspberry and dry savory notes linger. It’s crisp flavors are great alone or with a poolside food bite. But that is old news. The 2015 version is for sale with slightly different flavors as vineyard, weather and winemaker all adjust character, combined with past experiences and focus.

Heck, I understand the 2015 Passaggio Merlot Rose is delicious. While I missed the #WineStudio Sonoma Rosé Revolution Twitter chat on June 7 while I was in Italy, I know I missed good conversation. I need to stop into her tasting room and try a bottle and reconnect with Cynthia.

And if you get to Sonoma Square before I do, please tell her and tasting room manager Frank, I said hi.

Passaggio Wines is open every day of the week. They can be found in the Sonoma Square. Their tasting room is at 25 East Napa St, Suite C, Sonoma, CA 95476. Phone: (707) 934-8941 and email: info@passaggiowines.com. They are open Monday-Thursday, noon- 6 p.m., Friday-Sunday, 11 a.m. – 6 p.m.

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If you missed my last post, check out the August 16, 2015, post, Beat the heat with cool Gazpacho, Medlock Ames Rosé. After 10 months of darkness, TalesoftheCork is ready to resume regular postings. Please check back and repost.

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: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.

Beat the heat with cool Gazpacho, Medlock Ames Rosé

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With temperatures well over 100F this week, we are creating simpler meals to feed us but promote cool plates and quieter ovens.

Our evening began away from the table for a quick sip of a Medlock Ames 2013 Alexander Valley Bell Mountain Estate #Rose, Sonoma County. I love taking a moment to relax for a few minutes with a sip of Rose before dinner by the pool.

Medlock Ames is an estate fine wine producer located in Alexander Valley, Sonoma County, California. Started in 1998 by friends Chris James and Ames Morison, their boutique winery and ranch produces high quality, artisan wines that are organically farmed and the methods include 100% solar-powered and advocate progressive, creative farming. They are tucked away at the edge of Alexander Valley atop Bell Mountain. You can find the Medlock Ames tasting room in a century-old landmark Alexander Valley Store & Bar via 3487 Alexander Valley Road, Healdsburg, CA 95448. Call them at 707.431.8845 or use email:info@medlockames.com. They are also on Twitter and Instagram.

While this is not their best effort, I am trying the Medlock Ames 2013 a year after release. However, the Medlock Ames 2013 Rose has yummy aromas of strawberries, watermelon and spice. It’s crisp, dry and has a slight tangy finish. I know their 2014 is even better so make sure to check in with their latest offering.

Our first entrée was summer soup: homemade chilled Gazpacho. We shopped the local farmers market for fresh heirloom and plum tomatoes, a red pepper, cucumber, two celery sticks, a red onion, basil, and a jalapeño. Later we added red wine vinegar and balsamic vinegar, cracked salt and pepper (all to taste). One of the keys to a create cold tomato-based soup is fresh ingredients and to add and subtract based on your palate. Chop into larger pieces but let the blender do the work as you blend the ingredients to a smooth consistency.

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While dinners don’t need fancy plates, we purchased these bright melamine summer-colored dinners on clearance at Sur la Table. They seem to add a ‘pop’ to a TalesoftheCork meal.

Place blended mixture in a bowl and refrigerate for at least two hours before service.

In the meantime, we created a garlic cream to drizzle over top before eating. We added 1/3 cup (100cc) of whipping or heavy cream, mince and swirled in three chopped cloves of garlic. Place in a cooler for an hour, bring to room temperature and pass the cream through a sieve before dripping on the surface of the Gazpacho.

For a crunch while chilling with the Gazpacho, we also made herbed-garlic croutons–day old sourdough, baguette or Batard are best. Chop into good size pieces, coat in good olive oil and minced garlic, add a sprinkle of Italian herbs, salt and pepper and toast in a 350F oven for 15 minutes.

Wait until just before service before adding the garnished basil, cream garlic drizzle and herbed-garlic croutons. This adds interest and adds flare to the presentation as well as to the overall taste.

It sounds involved, but this really is super easy! 😎

For the second entree, some prep is also needed but simple in nature. Two hours before, Geena prepared a tomato confit. This entails boiling whole plum tomatoes for 20 seconds then removing their skins. Then she halved the tomatoes, removed the seeds and drizzled them in a pan with olive oil, sliced garlic, salt and peeper and roasted them at 250F for two hours.

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The 3-cheese grilled sourdough sandwich includes Havarti, Gruyere, and an aged white cheddar. Grilled peaches are wonderful summer snacks, fresh fruit option with fresh figs and/or a dessert.

The tomato confit was then added to already melted three-cheese grilled sourdough open sandwiches. We used Havarti, Gruyere, and aged white cheddar. Add a little butter to the outside of the bread to give the closed sandwich its golden color and crisp characteristics.

Meanwhile I fired up the BBQ with some wood and briquettes to grill our fruit (dessert if I could be patient). After cutting the peaches in half, I brushed them will olive oil, Grand Marnier, and a dab of butter, grilling them on each side off the flame for three to five minutes a side depending on how hot your grill is. I finished with a sprinkle of raw sugar on each half, grilling to caramelize and get the classic grill marks.

We finished the plate with halved Mission and Tiger figs–raw–and added a glass of sparkling Pellegrino. A TalesoftheCork summer dinner to keep cool but still feel like you ate well.

If you missed my last post, check out the August 4, 2015, post, Grilled salmon, peaches and Cardwell Hill Pinot.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (@Talesofthecork) daily postings. Please take the time to find me on Facebook as well at Facebook/TalesoftheCork. 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.