And…. we’re back!

What better way to come back from the holidays than to find out this month’s Wicked Wine picks? I figure it’s worth celebrating the end of 2009 with some truly wonderful selections you can snuggle up to on the coldest nights of the winter. Pop on over to Wicked Local to see what I have up my sleeve!

Does your New Years resolution have anything to do with wine? If so, what have you decided to pursue in 2010?

October poses a cliche opportunity to pick truly wicked wines. But rather than picking “scary” (seriously out of the ordinary) wines for this month’s line up, we’ve gone a different route. October’s wine picks reflect a greater need for something familiar and comforting in a climate-changing time. Better yet, they serve as an escape from the same-old-same, just in case you’ve gotten too set in your back to school routine or forgot to take a vacation over the summer. October is a month to mix it up! And so we have.

Pop on over to Wicked Local today to see what fabulousness we’ve stirred up!

We started to revisit the topic of food and wine as a match made in heaven a few weeks ago… My family wine taste-off of sorts interrupted us for a week last week, but with the fourth of July grill fest soon to come, it seems prudent to re-tune the station to another of our Supper Swap success stories! So without further ado, here we have Episode #2 of our Supper Swap series: Black bean sliders!

The first time I tried my “Summer is Coming” black bean sliders recipe out on my fellow Swappers I discovered “it needed a little… tweaking”, in the words of Tom Hanks in You’ve Got Mail. Not to worry. I excel at taking a base recipe and fine-tuning it for future endeavors. I discovered Sandra Lee’s recipe lacked a bit of bite, sweetness and texture. The food processor process I employed the first time out of the gates ground everything to a paste;  the flavors of each individual component couldn’t possibly show through once “grilled”. (I also learned the grill is not the cooking tool of choice….) Here’s what I came up with as an alternative to this fast summer savior:

Ingredients – black beans (30 oz), 1/2 sweet onion, 1/2 cup of whole beets, 1/2 cup bread crumbs, 1 egg (white)

Directions – Pulse the beans LIGHTLY and in batches in your food processor. Place in bowl. Then pulse 1/2 cup of beets in your processor. (This adds additional flare, color and sweetness to the burgers without being over the top for those who may shy away from beets.) Dice sweet onion into small pieces by hand. Combine, adding black pepper and salt to taste. Then combine with egg and crumbs. Form patties.

Use a skillet to cook each side (about 4 or 5 min/side), til done.

Makes 5 Servings for a large burger, or about 7 sliders.

Serve on a large English muffin and – the key – use Greek yogurt as the topping. Add mango salsa for additional panache!

So, what wine works?

I had a bottle of the Nuevo Mundo Cabernet/Malbec on hand the first time I tasted these re-vamped burgers – and have lived to tell the tale again and again (just ask my poor colleague…)!  But I’ve also given them a whirl with a Syrah-based Cote du Rhone as well as the Crios Syrah/Bonarda and been oh-so-satisfied. Basically, you want a lush and mouth-filling, deep, dark fruited red wine with a touch of herbaceousness and spice. Other blends that would work happily are the SNAFU (CA) and the Portteus Rattlesnake Red (WA). Or try a good old-fashioned, dark toned, (with chocolate subtones) Malbec!

The point is, these burgers aren’t shy, but also offer a touch of spice and sweetness. A wine with dark but lush and sweet fruit or undertones (e.g. the chocolate thing) makes for a great pairing.

What other wines would you pair with such an easy-to-make, satisfying, hearty meal?

I was channeling Disney and Belle a couple of weeks ago. Today I envision a Greek god named Minervois. Except the name  “Minervois”, a small sub-region of the Languedoc in France,  actually comes from the village of Minerve. Who knew? Because when I re-tasted an old favorite from this area, I wasn’t just pleased with the result, it was a near-spiritual experience – for just $13 (retail).

Backing up a touch, Minervois offers the world reasonably priced reds typically comprised of Grenache, Syrah and Mouvedre, perhaps with some Carignan or Cinsault mixed in for good measure. It depends. It’s an experimental part of the world down there. Some wines are purely easy quaffing selections. But others are quite memorable. Typically the latter come from low-yield vines (remember, this means concentrated fruit flavors) in the rocky hills above the plateau.

The 2006 vintage of Chateau Coupes Roses Minervois La Bastide was a wine I first tasted nearly two years ago. I remember it having very floral notes and a tannic structure. It was very good, but it needed either food or a few breaths of fresh air to come alive and loosen up a bit. Perhaps both. Several weeks ago I happened to retaste this same vintage. Holy canolies. The extra bottle time served this wine well! If you can get your hand on a bottle (or several) I highly recommend it because it is tasting out beautifully right now. I saw the imaginary god Minervois, I’m not kidding.

To paint you a clearer picture, the Bastide is comprised of Grenache and Carignan with a touch of sultry Syrah. Today I find those same enticing floral aromatics from two years ago, with violets and juniper coming through most clearly. Tasting it is also like taking a dip in my spice rack! Sage and marjoram flow on the palate, with accents of resin and other earthy notes chiming in. It’s the lush, fleshy- smooth, velvety blanket of black raspberry, plum and strawberry fruit that leaves you breathless, however.  The wine finishes with mouthwatering acidity, like a little wave washing onto the shore.

Imagine my delight when I popped over to Aquitaine in the South End last week and discovered this wine is available by the glass. It really is a savory wonder, absolutely delightful on its own and, of course, a good match for their beet salad, steak, lamb or chicken dishes. If you think you’ll have more than one glass (and I suspect any wine-sipping citizen might), just treat yourself to the bottle!

Do you enjoy Minervois? What selections are in your “cellar”?

We’ve had a lovely bender of 80 degree temps here in Beantown. Love it. My soul is being nourished with Vitamin D, my grill is getting some much needed TLC, and I have an “excuse” to drink red wines even when it is warm out.

This week I brought home a bottle of one of my all time favorite wines: 2006 Mas du Bouquet Vacqueras by Vignerons de Caractere.  Yes, I love a good Cote du Rhone. But the Vacqueras is my true happy place in that region. Almost 20 years ago Vacqueras got a little extra “credit” for the wines it produces, largely red wines made of the famous “GSM” trifecta: Grenache, Syrah and Mouvedre; Vacqueras became one of (now) five AOCs in the Cote du Rhone. (By way of reference, there are over 100 villages within the CDR that do not have a special designation, or AOC status.)

Law mandates Vacqueras reds have at least 50% Grenache and at least 20% of either Syrah or Mouvedre. From there winemakers can blend in any one of the other 10 varietals permitted in the CDR, though you’ll often discover Cinsault if a fourth grape is included in a particular red. Vacqueras is special because of its glacial soils as well as the hot, dry climate that is perfect for producing dense, structured, concentrated wines. And yet I find Vacqueras offerings tend to be a bit more approachable than its Gigondas or Chateneuf du Pape counterparts. (Ok, fine, you’re working your way up the Wow Factor charts in “magical” qualities with those other two AOCs, but you also pay a few extra dollars accordingly.)

Vacqueras wines can certainly indulge your wild side or transport you to the great outdoors – they can offer tremendous earthy, herbaceous, rustic qualities, with trademark spice hitting a nice note on the finish. But more often I find those elements are more subtle, evolving behind the bigger fruit fiddles playing the main tune. These reds are big and bold – but soft and lush, too. The paradox enthralls my taste buds – AND more to the point, indulges my need to grill, grill, grill!

The Mas du Bouquet is a favorite of mine because of its tremendous consistency despite being the product of a co-op of winemakers. I think its consistency is actually an expression of place: the Manganelli Family has owned their vineyards for 100 years and many of the vines are quite old. That kind of history coupled with a dedication to sustainable, environmentally-friendly practices must set a certain tone and yield (no pun intended) particularly good fruit. That gives any winemaker a decent head start.

My tasting notes, you now demand? Fine, fine… When it is first opened, spices will literally tickle your nose distracting you from garnering more. But within as little as 20 minutes, its violet and lavender florals emerge, followed by aromas of black raspberries and plums. These fruits are juicy on the palate, with a touch of blackberry coming to fruition as well. A hint of leather, a hint of spice – and all is naughty and nice! The mouthfeel is what sends me to the moon, though – lush and supple with only gentle tannins becoming even softer as the wine continues to open. Lip-smacking goodness. Perfect with game, burgers, lamb – or even an earthy risotto dish, I imagine!

Which Vacqueras do you most enjoy? Or will you beginning your travels with the Mas du Bouquet?