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The WineGuyMike™ Radio Show© airs weekly on Wednesday mornings at 8:20AM MDT, come and join in on the fun you never know what we are going to talk about. Each week we will be giving away gift certificates from our sponsors. If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates. Good luck and send your questions to WineGuyMike™ on his Facebook fan page.
The show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”. Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula
WineguyMike™ Radio Show© has a new additional sponsor we would like to welcome today. The Lolo Creek Steak House, “rare yet well done”, located in Lolo, MT. Find them online at http://www.lolocreeksteakhouse.com
Today’s WineGuyMike™ recommendations at Grizzly Liquor; Montes Cherub Rose of Syrah 2008
Today’s winning questions from the WineGuyMike™ fan page are from Joely Hiniker and Tootie Welker.
Q. Joely asks; Mike I am having a party on Aug 6th and it is a cocktail and summertime dessert party. What kind of Wine should I serve with cool and refreshing desserts?:
A. WineGuyMike suggests:
- Asti Spumante – An Italian White Sparkling Wine that goes well with fresh fruits and Biscotti
- Noble Rot or Late Harvest Riesling Wine for fruit tarts and creme brulee.
- Madeira goes well with milk chocolate, coffee and mocha flavored desserts, or crème caramel
- Pedro Ximenez Sherry is a perfect selection to go with vanilla ice cream. Pour the Sherry over the top of the ice cream for a great dessert
- Port pairs well with Stilton cheese, dark chocolate desserts, and poached pears
- Sauternes – A sweet white wine from Bordeaux, will match up well with crème brulee, fruit tarts, poached fruits, caramel desserts, or a Roquefort cheese
- Vouvray – A white wine from The Loire Valley, will go great with tarts , and fresh fruits
- Muscat Beaumes de Venise – A sweet white wine from the Rhone Valley will be terrific with fruit, fruit sorbets, crème brulee, or a lemon tart
Okay Joely this should give you a lot to choose from paired with general dessert ideas, and what time did you say the party started?
Q. Tootie asks WineGuyMike™; What is the best wine to serve with tofu stir fry’s? Typically include onions, garlic, ginger, eggplant with a red curry sauce.
A. Alright this is where the WineGuyMike™ Wine & Dine application comes in. Click on this link and it will take you to The WineGuyMike™ wine and food pairing application.
- Click Food and Wine pairing
- Select Vegetarian
- Select Tofu
- Select Fried
- Select Curry
Your recommended wines are Gewurztraminer (Spicy White Wine from France, Germany, and California) and Sauvignon Blanc for this dish.
WineGuyMike™ recommended wine of the week:
Montes Cherub Rose of Syrah
Montes Cherub Rose´ of Syrah 2009 – After several years of experimentation, Aurelio Montes settled on producing a rosé from Syrah, a grape he made famous in Chile with the country’s first-ever Ultra Premium 100% Syrah called Montes’ Folly in 2002.
As explained by Aurelio, “I decided to make a rosé from Syrah grown in our Archangel Estate in Marchigüe, in the Colchagua Valley. Their vineyards are in a coastal area which provides the perfect temperature and conditions for producing a lovely, ripe rosé. He chose Syrah because this grape has a wonderful purple-red color and gives fresh yet structured wines that can be enjoyed as an apéritif or with food.”
Located only 11 miles from the Pacific Ocean, the cool breezes from the western facing slopes, together with the loamy soils, result in a slow maturation of the grapes which allowed for the perfect balance of citrusy acidity and bursting, ripe fruit. The Syrah grapes were hand-picked and sorted to ensure that only the finest grapes were used to make Cherub.
The grapes were gently crushed, then transported by gravity to the tanks below in the winery where they then underwent “Vin d’une Nuit”. This is a process of cold maceration where the must (grape juice before fermentation) is left in contact with the skins overnight (for approximately eight hours) to fully extract color and aromas and infuse the wine with flavor. Once the juice was racked until totally clear, it underwent alcoholic fermentation using selected yeast at 50º F for 20 days. To maintain the freshness of the wine, it did not undergo oak aging.
Montes’ Cherub is a seductive, elegant, dry wine, with an intense cherry-pink color. It is a well-made expression of the grape variety and terroir. On the nose and the palate, it demonstrates a distinctive Syrah character with spiciness and hints of strawberries, rose and orange peel. With good fruit concentration, it shows richness in texture across the palate that leads to a delightfully long finish. It has a strong backbone of acidity and a slight amount of tannin that gives the wine a defined structure.
Recipe Pairing; Pesto Pork Pinwheels – Serves: 4; ¼ pound servings each – Pork tenderloin comes packaged two ways-either as a whole piece of pork or split in two pieces. For this recipe we use one piece of pork tenderloin that weighs one pound. If your one pound package comes split in two pieces, make two smaller pork rolls and reduce the cooking time to about 25 minutes.
1 pound pork tenderloin, all visible fat removed
1 tablespoon commercial pesto or homemade pesto.
Preheat oven to 425 degrees F.
Butterfly tenderloin by cutting lengthwise almost in half.
Lay out flat.
Cover meat with plastic wrap.
Use a meat mallet to pound meat to a ¼-inch thickness.
Spread pesto over cut surface of tenderloin.
Roll up tenderloin from on of the short ends and tie with string in several places to secure.
Place tenderloin on a rack in a shallow roasting pan.
Roast, uncovered, 35 to 40 minutes or until the meat thermometer registers 160 degrees F.
Let stand 5 minutes.
Cut into slices.
Protein 23 g
Carbohydrate 0 g
Cholesterol 74 mg
Sodium 78 mg
Total Fat 5 g
Saturated 2 g
Polyunsaturated 1 g
Monounsaturated 2 g
WineGuyMike’s Wine Lingo
This week’s new wine term is; Astringent
Astringent – This refers to a drying sensation in the mouth that may make you pucker. It is common in young full bodied red wines such as a Cabernet or a Zinfandel. This is caused by high tannin content in the wine. Tannin is a tactile sensation, not a taste.
Crisp – Fresh, Bright, Young, and Slightly Acidic. Wine Types are Sauvignon Blanc, Vermentino, and Chablis
Grassy – Refers to Herbal Characteristics often associated with Sauvignon Blanc
Oaky – A reference to a nuance in a wine resulting from wooden oak barrels that wines are aged in. This term is common to Chardonnay’s and Cabernet wines.
Velvety – This term characterizes a wines texture. This term would be used with a wine that has a rich and supple mouth feel.
Match the words that you think make sense; these words are descriptors for wine:
Bright = Flinty an epiphany in your mouth
Rich = Subtle mellow, smooth, decadent, just easy and fulfilling
Lively = Crisp the wine is refreshing, a zing, literally comes to life in your mouth
Intense = Juicy big, bold, forward just tastes like fruit you could bite into
Velvety = Aromatic sexy, goes down like silk, fills the room with its aroma
From My Table to Yours,