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This week on the WineGuyMike™ Radio Show© I would be remiss if I didn’t begin by wishing my Mom and all the Mother’s who listen to my show and read my blog a Happy Mother’s Day. I have two very special wines that I will share with you. In fact one of these wines was so good that I had a very difficult time saving enough to have a glass to feature on a new wine tasting video. I also had the pleasure this week of having a very special guest Chef Bob Waggoner who has a brand new series on PBS.
I’m going to start right in with these terrific wines and then feature my guest Chef Bob. From there I will finish with a fabulous recipe from our guest and on that I love that I will pair with today’s wines from my very good friends at W.J. Deutsch & Sons.
Château Bonnet Rosé 2010
I would have never been expected to be blown away by a Rosé but I was. In fact while tasting this gem from Château Bonnet in the Bordeaux region of France I found myself just wanting more. Understand that I’m usually very restrained and disciplined with my wine tasting but I must admit I was not with this irresistible wine.
I want to give you a little background on my first selection the Château Bonnet Rosé. The vineyards of Château Bonnet were planted during the 16th century, by the Reynier family, wealthy merchants from Libourne. In a mere 30 years, the landscape around the house was transformed, as vines replaced forest on the surrounding slopes.
Château Bonnet lies to the North of the Entre-Deux-Mers, on the clay-chalk slopes of the commune of Grézillac, overlooking the Dordogne valley some 10km south of Saint Emilion. The estate dates back to the 17th century; when André Lurton took over in 1956, it comprised 30 hectares of vineyard, which he immediately undertook to renovate and develop. One half of the estate is devoted to white wine production and the other half is committed to the reds of Bordeaux. From this comes a wine that is now one of my favorite wines that I have had the pleasure to taste recently.
The 2010 Château Bonnet Rosé is a blend of 50% Cabernet Sauvignon and 50% Merlot. This wine has a perfect alcohol level of 12.5%. Upon first glance this Rosé looks like a beautiful jewel in the glass, a shimmering gorgeous pink glass. It reminded me of the first girl I was ever attracted to; it was love at first site. This wine is elegant and beautiful to look at in the glass, more of a very light strawberry color. I hesitate to use the word pink because that color describes many blush or less than Rosé wines. This is not that wine.
On the nose the wine presents welcome aromas of white chocolate, ever so mild caramel, strawberry, and mellow cherry. Yes this wine’s aroma is as alluring as it is visually in a glass, are you with me I’m in love with this wine so far.
Once this beauty hit my palate it danced in my mouth, I don’t want to say it came to life because this wine brought life to my palate. This wine is simply elegant, sophisticated, and refined. But here is what I need a wine to be, not over done and not under done. I love a wine that is allowed to be itself, left alone, and not manipulated. Let me tell you this is that wine, it is perfect in every sense of the word and in your mouth. This Rosé is perfectly balanced with fruit, acid, and the perfect percentage of alcohol. It is beautifully understated with nuances of strawberry and cherry and also expressing very mild pomegranate. You will experience a perfect crispness and a mellow tartness in this wine that has a lovely and refreshing mouthfeel.
This wine is like a great movie or song you cannot get out of your head, it has such a desirable long lasting finish that leaves you absolutely longing for more. Just buy two bottles because you just have to have more of this incredible wine. This wine receives the WineGuyMike™ Seal of Approval™
Georges Duboeuf Beaujolais-Villages 2009
This wine style is made from 100% Gamay grapes from The Burgundy Region of France. The wine is light and fruity and meant to be consumed right away. Beaujolais can also be served lightly chilled which is great for the spring and summer time. There are three quality levels Beaujolais, Beaujolais – Villages which is a blend of wine from a multiple villages in Beaujolais, and then there is the Cru which is named for the village whom produces the finest wine of all the villages, of which there are ten Crus or villages, in Beaujolais.
Today I taste the Georges Duboeuf Beaujolais-Villages 2009. The Beaujolais-Villages takes its name from a number of wine-producing villages located in the area of Beaujolais which have long been identified for the superior quality of their wine. In this instance “superior” refers to greater complexity in bouquet, higher concentration and deeper flavor. Its distinctive character sets a kind of middle ground for Beaujolais with its unique, casual charm and the prestigious top ten Cru Beaujolais wines to the north.
Visually the Georges Duboeuf Beaujolais-Villages 2009 appears rich, self assured and well made. The wine is a deep ruby color with nice streaks of purple running through its veins. It appears to be nicely viscous and upon a few good swirls in the glass it proves to be nicely structured. Just as Rod Stewart suggested, Hot Legs, well in this case great legs in my glass that is. You can really tell a great deal about the structure of a wine by paying attention to some of these details. I know this wine is very well made wine by observing it.
I want to get my nose in this glass, and I recommend using a Pinot Noir glass for this wine so that this wine has every opportunity to present its Sunday best for you. As every great French wine does this wine expresses a real sense of place or as we say in the wine kingdom terrior. The nose delivers, raspberry jam, cherry, really nice earth and dust with just a hint of very nice mild smoke the follow up the rear. These are all really beautiful fruit filled aromas. As for the bouquet that this wine has developed in the bottle, I’m talking about the dust, earth, and smoke these are ever so mild and refined, they a true compliment to this wine as well as a real treat for me. This wine expresses great terrior, it knows where it came from and knows where it belongs, in a glass in your hand of course.
The Georges Duboeuf Beaujolais-Villages 2009 is just so well made. This wine has wonderful tannin, is lush and full of its beautiful berry self. It is a wonderfully balanced wine that will be so food friendly due to its fruit and acid companionship. It doesn’t stop there though this wine for me delivers a great little nuance of toast and butter too. It’s like a great mildly toasted piece of bread with homemade raspberry and cherry jam; yes it’s a really great wine to complement your Mother’s Day brunch or dinner.
This exquisite wine aims to please everyone, and it will. It fills your nose and your mouth with beautiful lush fruit that is perfectly done. Georges Duboeuf is one of the producer/suppliers whose wine I recommend purchasing, it’s always consistent and very good. I recommend this wine it is perhaps that ideal, multipurpose red wine we all look for. The Georges Duboeuf Beaujolais-Villages 2009 pairs well with cheese, veal, fish, or fowl. Foods that are light fair and not overly seasoned pair well with Beaujolais wines. This wine also receives the WineGuyMike™ Seal of Approval™, wow two for two today.
Todays special guest Chef Bob Waggoner
Ever since Julia Child and Jacques Pepin entered our kitchens through PBS to demystify French cuisine, audiences have been intrigued with elegant entertaining at home. Today Chef Bob Waggoner graciously invites us into his kitchen, in charming Charleston South Carolina, where each day he guides one lucky guest from the live studio audience through the joys of gourmet cooking and wine selection.
Bob Waggoner grew up in Southern California and received his first culinary training through a home economics course he took in high school. This quickly blossomed into a lifelong career. He began in the kitchen of Michael Roberts at Trumps in West Hollywood, then went to work for a succession of great chefs in the Burgundy region of France. His first position as Chef was at Members, a private club in Caracas, Venezuela at age 23. He returned to France where he met his wife and became the first American to own his own restaurant in France, the much acclaimed Monte Cristo when he was only 26 years old.
A Southern boy at heart, Bob returned to the States with his wife and young daughter after 11 years abroad. He landed on Turnberry Isle in Florida; he then joined The Wild Boar in Nashville, earning the restaurant the coveted AAA Five-Diamond Award as well as the Grand Award from Wine Spectator magazine. The rich, multi-cultural cuisine of the Low country drew him to South Carolina, where he was at the helm of the elegant Charleston Grill at Charleston Place for 12 years. This earned Chef Bob a nomination from the James Beard Foundation for Best Chef in the Southeast.
Thanks to his rigorous culinary training in France, he is one of the few Americans to be knighted as a Chevalier with the Ordre du Merite Agricole(National Order of Agriculture Merit). He is the only American to have worked with Gerard Boyer, Pierre Gagnaire and Marc Meneau, three of the French honorees with whom he was acknowledged at Gourmet Magazine’s event, France’s 10 Greatest Chefs. Chef Bob has numerous T.V. appearances but it his television show “Off the Menu” that earned an Emmy. He now shares his knowledge of essential technique, respect for the finest ingredients through a farm to table approach on his new PBS program Ucook with Chef Bob. You can find out what Chef Bob is up to online at; http://ucookwithchefbob.com/
Recipes to accompany your wines. WineGuyMike™ recommends pairing this with Château Bonnet Rosé 2010
From Chef Bob and Ucook on PBS
Grilled Diver Scallops with a Pineapple, Cilantro & Pink Peppercorn Salsa
1/2 ripe, fresh pineapple, diced fine
1 tablespoon pink peppercorns
1 tablespoon coriander seeds
3 limes, juiced
2 teaspoons kosher salt
5 cranks fresh-ground white pepper
2 shallots, chopped fine
6 tablespoons virgin olive oil
1/2 bunch fresh cilantro (leaves only), chopped at the last minute
2 tablespoons kosher salt
8 cranks fresh-ground white pepper
16 large diver scallops
You may want to make the salsa the day before serving and just add the oil and fresh cilantro at the last minute.
Finely dice the pineapple and mix together with the pink peppercorns, coriander seeds, lime juice, salt and pepper. Add the raw shallots, olive oil, and fresh chopped cilantro. Keep the salsa as cold as possible. The fun of this dish is the hot-cold, sweet-acid sensation. For the scallops, sprinkle the salt and pepper over all sides of the scallops and cover all sides with a small amount of olive oil. On a very hot grill, cook the scallops 30 seconds on each side, keeping the grill top open. Overcooked scallops are terrible, so you’ll want to keep them a nice medium-rare. Remove the scallops from the grill and arrange 4 scallops on each plate. Cover each scallop with 1/2 tablespoon of the pineapple salsa and serve.
TIP: Lesser-quality scallops are soaking in juice-if these are the only ones available, let them dry on a towel several minutes ahead of time. Better yet, save this recipe until you find great diver scallops!
TIP: To retain the color of the herb when chopping herbs like cilantro, use the sharpest knife in the kitchen rather than pinching it with a dull knife.
If you’re lucky enough to live in an area where you can purchase scallops in the shell, use the half-shell as your plate. Best of all, you will know the scallops are fresh.
This is a recipe from WineGuyMike™. I recommend pairing this with the Georges Duboeuf Beaujolais-Villages 2009
Pork Medallions in Cream Sauce
Serves 4; 3 ounces pork and 1/4 cup sauce per serving
1 pound pork tenderloin, all visible fat removed, cut into 1-inch-thick slices
Vegetable oil spray
2 teaspoons acceptable margarine
1 small onion, chopped
1 cooking apple, such as Granny Smith, peeled, cored, and chopped
2 cloves garlic, minced
5-ounce can evaporated skim milk
1/8 teaspoon salt
Pinch of white pepper
Pinch of ground nutmeg
2 tablespoons chopped fresh parsley
Flatten each pork slice on a hard surface with the palm of your hand. Using the flat side of a meat mallet, pound pork slices to 1/4-inch thickness.
Spray a large skillet with vegetable oil spray and place over medium-high heat. Add pork in a single layer. Cook for about 2 minutes on each side, or until tender and no longer pink. Remove from skillet. Reduce heat to medium.
In same skillet, melt margarine. Add onion and apple. Cook over medium heat for 5 minutes, or until onion is tender, stirring constantly. Add garlic and cook for 2 minutes. Stir in remaining ingredients except parsley. Simmer, uncovered, for 1 minute, stirring constantly. Stir in parsley.
Return pork to skillet. Spoon sauce over pork. Cook over low heat for 1 minute, or until heated through.
Protein: 29 g
Carbohydrates: 11 g
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 197 mg