Perfect Patio Wine – KECI NBC Montana Today and WineGuyMike


This mornings KECI Montana Today Feature with Rob Hudson and WineGuyMike; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

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“Wine… it’s been berry berry good… to me,” Summer All Star lineup on the WineGuyMike™ Radio Show©


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/09/04/wine-guy-mike-for-september-4th/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at http://www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

This week on the WineGuyMike™ Radio Show© it occurred to me the holiday in America known as, “Labor Day,” is like a break that takes place with one of America’s favorite past times, Baseball and its All Star Break.  Now for those of you reading this that may not be familiar with Baseball, really, there is a break that takes place just after the mid-point of the season.  During this three day break, just like Labor Day weekend, the sport of baseball showcases its top athletes’ in an All Star Baseball game that the world can watch on Television.

Well this is that point of the wine season for me and I thought it would be nice to take a look back over the summer at some of the wines I have written about on my blog and talked about on the WineGuyMike™ Radio Show©.  This Labor Day weekend is really a turning point for wine drinkers, winemakers, and winery owners.  Wine drinkers like you and I will still enjoy our go to summer wines for another few weeks but then the season begins to change and so will the wines we choose to drink, it’s a natural evolution.  

Winery owners are beginning to think about the harvest.  They are considering what Mother Nature has given them in the way of weather in the spring and summer and what the harvest will produce.  The grapes have begun Veraison or the transition of growth into the ripening stage and everyone hopes for warm days, cool nights, and dry weather.  This is what produces good grapes at harvest.

Winemakers are pondering the timing, and weather of past seasons, reflecting on what the grapes have given them to work with from vintages past.  That is what they are beginning to think about as they sip on their glass of wine after a long days work in the vineyard for winemakers from smaller vineyards.  Larger operations may have many specialists, but for many vineyards they are farmers first and then transition after harvest into their true specialized rolls.

As I thought about all that I share with you today I really kept coming back to the parallel with baseball.  The season has changed and now we are entering the last trimester.  This is where it all counts, winding down the season and delivering the goods.

One of Saturday Night Lives’ best known sketches was about baseball and a certain character in particular.   In this comedic sketch Garrett Morris who portrayed the Dominican baseball player Chico Escuela, who spoke very disjointed English, delivered one of the best known catch phrases ever to a television audience; “Baseball… been berra berra good… to me.”

This week I give you my summer All Star lineup of wines.  The criteria for this lineup may exclude many of the great wines I have enjoyed this summer because the wines I share with you today must; affordable for the regular girl or guy, refreshing, easy to find, and go great with your Labor Day grillin’ and chillin’ get together with friends and family.  But I want to leave you with this parting thought; “Wine… it’s been berry berry good… to me™.”

A few Labor Day wine recommendations from WineGuyMike™:

Balletto 2008 Pinot Gris

One of my go to wines of the summe.  This pale-straw colored wine opens with musky and exotic fresh fig and floral honey tones.  The secondary aromas reveal ripe red apple, melon and lemon.  Altogether, these aromas are ever-changing and intoxicating.  In the mouth, it’s lush and perfectly viscous with a dose of tartness that balances and holds the wine together.

The fig and honey aromas make a secondary appearance in the finish to create a generous and incredibly long aftertaste that’s enhanced with a hint of butterscotch.

Lucien Albrecht Reserve Riesling

A beautiful French Riesling from the Alsace region of France.  This wine has a lovely nose that offers up both minerality and nice floral notes.  In the mouth this wine is both elegant and robust.  It has such great structure and being an Alsatian Riesling is beautifully dry and crisp.  Pair this with your seafood dishes this weekend.

Tuck Beckstoffer’s 75 Sauvignon Blanc

This wine presents as a classic Graves-style Sauvignon Blanc.  The light straw color is reminiscent of classic left-bank Bordeaux Blanc, while the flavors are a perfect blend of old-world complexity and crisp North Coast fruit.  The nose is just right on this gem, neither to fruity or grassy, but a nice aromatic of grass and grapefruit. On the palate this wine offers bright fruit flavors of apple skin and pear balanced by undertones of cherimoya, fig and melon.

This wine is the perfect pairing for soft cheeses, summer salads, grilled chicken and is one of my favorite domestic Sauvignon Blancs.

Vipra Bianca 2009

On the nose, this dry white wine expresses hints of fresh almonds, acacia, and citrus.  It is rich, yet fresh with a savory, elegant flavor.  This Italian white wine is a nice alternative to Sauvignon Blanc yet maintains a nice partnership with food because of the nice balance of fruit and acidity.

Georges Duboeuf Beaujolais-Villages 2009

The Georges Duboeuf Beaujolais-Villages 2009 is very 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.  Serve this wine slightly chilled and pair it with everything from burgers, a nice grilled steak, or even a nice filet of grilled salmon.

Pennywise Pinot Noir

Light brick red in color with hints of emerald, the 2009 Pinot Noir blend of 94% Pinot Noir and 6% Syrah delivers aromas of cherries jubilee, root beer, rose petal, and cotton candy.  In the mouth this wine coats the palate with flavors of delicate plum, strawberry, watermelon rind, cream caramel, and vanilla bean.  The finish leaves you with delicate notes of fresh summer sweet strawberries.  Pair this wine with salads to pork chops or burgers, inexpensive and great to serve at a gathering.

Le Clos

This new wine, just released, is the latest addition to Domaine Sainte Eugénie.  It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”  This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits.  Refined oak fragrance (very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers wonderful balance.  It is well-structured yet elegant, with fine tannins.  It will perfectly accompany a roast rack of lamb, barbecued beef or pork chops with fine herbs.

Rosenere Reggiano Lambrusco

Speaking of refreshing this sparkling gem from Italy was so nice to taste. The Rosenere immediately shows beautifully in the glass, a rich and lovely deep purple color with perfect frothy head. Remember this is what a good Lambrusco should have and even as this wine sits in between sips and you give it a swirl the nice frothy head returns immediately.

The nose on this beauty is equally as pleasing with notes of grape, raspberry, strawberry, and a little cherry. On the palate this wine is so tasty with nicely balanced fruit, acid, and tannin. The Rosenere Lambrusco is like an extra-dry Prosecco which means it is semi-dry and is slightly sweet. The sweetness is appropriate and not annoying in any way.  It just feels right in your mouth, and it is.  The finish leaves you with a delightful lingering memory of refreshing fruit.

This fun frizzante sparkler is nice to pair with rich dishes you may serving or is perfect to enjoy with a nice wedge of Parmigiano-Reggiano cheese as an appetizer.

The Sum

 The inaugural vintage of The Sum is a cabernet based blended red wine created by Tuck Beckstoffer whose family is widely considered to be the most famous grape growing family in the Napa Valley.

This amazingly well endowed profoundly rich red wine must be smelled and tasted to be believed.  The color is a rich, deep purple garnet and gives but a small hint as to what’s inside. The nose gives off soaring and wonderfully focused aromas of ripe stone fruit, vanilla, cherries, cedar cigar box, blackberries and cinnamon.  In the mouth, there are layers upon layers of broad, sweet opulent fruit balanced by firm tannins, great acidity and oak. 

This wine is amazing and offers huge value, just one word on pairing with this bad boy from Tuck; Steak, steak and more steak.  I recommend firing up your grill now because this wine at this price point will blow you away.

Saracco Moscato d’Asti 2008 D.O.C.G.

A fabulous way to end the day with this beautiful wine that offers a perfume of fresh peach, pear and aromatic white flowers.  A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.  This wine is perfect as refreshing aperitif or a light finish to a meal.  Moscato d’ Asti is highly aromatic with notes of fruit and white flowers, Paolo Saracco keeps tight control of the harvest to ensure a perfect acid balance to the natural sweetness of this grape.   A slight sparkle is traditional for Moscato d’Asti, it lifts the fruit and guarantees a wine that is light and refreshing.  It is your dessert in a glass, everyone loves this wine.

My favorite summer recipe from WineGuyMike™:

Start with a very hot grill and a nice New York Strip Steak.

Sear on both sides for 2-3 minutes.

Kill the heat and let the steak hangout in the grill at 200 degrees

Saute sweet onions with a finely sliced mixture of peppers from mildly to fairly hot.

Your steaks should be between medium rare and medium at this point.

Plate steaks and your onion and pepper sauté right on top.  This dish has incredible flavor with just a hint of sweetness and heat from the sauté.

Pair that with The Sum I have recommended in my summer All Star wine lineup and you are in heaven.

Have a wonderful Labor Day celebration; I’ve enjoyed sharing some of my summer favorites and this recipe with you.  Salute!

"from my table to yours"

"from my table to yours"

Grillin’ and Chillin’ on the WineGuyMike™ Radio Show© Perfect Wine and Beef for Your Barbeque.


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/07/10/wine-guy-mike-for-71011/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at http://www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

This week on the WineGuyMike™ Radio Show© we’re Grillin’ and Chillin’.  The dog days of summer are upon us and I wanted to share with you my thoughts on pairing wines with beef.  Its summer and I’m thinkin’ about grillin’ and chillin’.  When we think about food and wine paired together it is worth putting a little bit of thought into it.  Why?  When you match or pair the right food with the right wine it’s like magic, the wine and food not only complement one another they bring out the best in each other.  So what do you need to know?  Matching wine and food is just a balancing act and here are a few things to think about.  Is the food texture heavy or light, how I will be cooking my meal, and are there any sauces involved?  As for the wine piece of this equation what type of wine do your guests and you enjoy.   

Okay so it’s a beautiful summer day I’ve got some friends and family coming over and I’m in the mood to grill and chill.   Now I am thinking about what type of beef I’m going to select, how I’m going to prepare it, and finally how I’m going to serve it.  The next thing I’m going to consider is the texture of the particular cut of beef that I’m going to serve my guests for dinner.  What makes this thought process fun is when you set down to share your meal with your friends and family and you can let them know about the wine your serving with the meal and why it makes them feel like the special guests that they are.

Now let’s talk a little about steak sauce.  Most folks like to garnish with a steak sauce and this is something to consider as well.  Steak sauce if you will notice on the list of ingredients has a great deal of some form of vinegar included in it, this is a form of acid.  One of the reasons these sauces include vinegar or acid is the fact that acid brings out flavors in food and helps to leave a lingering flavor on your palette.  If I were to recommend a wine with a crème or cheese sauce I would be suggesting a wine with a high acid content that would be medium to full bodied.  A red tomato based sauce such as a marinara would call for a light body red wine, but for this dinner we are grilling steaks.

Just as foods have a texture and firmness wines also have a quality of texture.  Remember we are looking for balance and a synergy between wine and the foods they are paired with.  A full bodied wine bold on texture should not be paired with delicate dishes nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor just don’t work well together, we are looking for harmony.  A mild food dish would do well to be paired with a medium to light body wine.

I’m going to choose some cuts of beef that are my personal favorites.  I love prime grade Top Sirloin; prime grade beef is richer and has a much suppler mouthfeel than the standard grade of beef.  Just as wine has a texture and mouthfeel so does your beef if you think about it. Rib Eyes are another great cut of beef I love, oh that’s right I love all beef.  Beef and wine matched correctly is just a beautiful thing. 

As I share this love affair of wine and beef with you I would like you to note that I really consider the percentage of marbling in particular cuts of beef as I’m choosing the right wines to partner with my guests meal.  

The Chuck Section: Hamburger has a higher fat content and will make a tasty, juicy burger that is well suited for a nice fruit-forward Cabernet Sauvignon.  A Cabernet varietal is a big, powerful red wine that is full in body, rich, and very flavorful.  Cabernet Sauvignon is a wine that imparts flavors of fruits, berries, currants, and plums.  This wine may also exhibit slight spicy nuances.

2009 Layer Cake Cabernet

Layer Cake Cabernet Sauvignon from California

Layer Cake Cabernet Sauvignon from California

The 2009 Layer Cake Cabernet displays a beautiful deep garnet color.  Aromas of blackberry, cassis, violets, cedar, tobacco, and hints of minerals and graphite.  Sweet, densely packed and creamy in the mouth, but with firm, underlying structure that gives lift to the dark berry, chocolate, and coffee flavors.  This is a very lush, soft, complex wine that coats the palate and spreads out on the long, lingering finish.

The Rib Section: A Rib Eye steak that is well marbled is a rich and flavorful will pair well with a bold, spicy Syrah.  Syrah is a big powerful full bodied wine, also known as Shiraz in Australia.  Supple, smooth, rich with well mannered mellow tannins describes the Syrah wines.  Flavor wise a Syrah can be slightly spicy, fruity like black cherries, or some may have a deep nutty flavoring.

2009 Layer Cake Shiraz

Layer Cake Shiraz from the Barossa Valley in South Australia

Layer Cake Shiraz from the Barossa Valley in South Australia

Dark, dense and creamy, complex aromas of black plum, Bing cherry, blackberry and pepper merge with licorice, tobacco, mocha and dark chocolate. This is one inky Shiraz; an explosion of dark, super ripe, wild blackberry, with a touch of cigar box finishing with a mélange of exotic spices. A pure fruit bomb…complete from attack through a long, lingering finish.
The Short Loin Section: Filet Mignon is a lean, delicate cut that is well suited to a nice smooth wine with great body.  The wine Pinot Noir is the grape variety of red burgundian wines; it can produce wines that are incredible.  When aged in oak, it should have a sweetness reminiscent of raspberries, with undertones of vegetation and chocolate.  The wine can stand up to aging for many years.  Pinot Noir at its best will be smooth, full of flavor, and have a beautiful bouquet.

Adelsheim 2009 Willamette Valley Pinot Noir

Adelsheim 2009 Willamette Valley Pinot Noir

Adelsheim 2009 Willamette Valley Pinot Noir

“With its broad array of origins and clones, this wine displays red aromas (candied cherry, pomegranate and raspberry), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, and allspice). True to the Adelsheim house style, this Pinot Noir is elegantly textured with seamlessly integrated, silky, polished tannins.  This is perfect match with any Filet Mignon that you serve.

The Sirloin Section: Boneless Sirloin is a less tender but tends to be more flavorful than other cuts of meat from the loin section.  Malbec is one of Argentina’s finest!  A good Malbec will present itself as fruit forward, medium bodied and flamboyant, I love this red.  Spicy and tannic at its best this wine can be outstanding.

Maipe Malbec

Maipe Malbec

Maipe Malbec – Smooth enough it really doesn’t even need food, and has a 90 point rating. The Mendoza region of Argentina produces amazing Malbec.  In this warm dry climate the Malbec achieves near perfect ripeness and have a silky texture with intense flavors of blackberry, peppery spice, and balsamic herbs. The cooler, well-drained slopes of the hillsides of the region are perfect terrior for the Malbec grape.

The Round Section: An Eye of Round served pepper-crusted and rare is a very lean, slightly chewy cut.  This will pair well with a Red Blend that has great structure. 

Bookwalter Subplot No 25

Bookwalter Subplot No 25

Subplot No 25 –  A great red blend from the Columbia valley comprised of 30% Cabernet 27% Merlot 14% Syrah 9% Petit Verdot 4% Barbera 3% Cab Franc.  Aromatics of currants, dark berries, black plums, mocha and marzipan linger as the wine enters the palate full of ripe fruit flavors, Black Forest cherries, Boysenberries, and dates layered with cola, resin, graphite and a dash of Thai spice. You will experience a lush and full mid palate prelude that leads to a velour like finish.  This wine is great balance of fruit and acidity.

Each lot of wine selected for Subplot is carefully chosen each year after they have made their final blends for their top tier wines.  Bookwalter creates a flavorful, full-bodied yet approachable wine by layering vintages, vineyards and varietals in their Subplot wines.  Press wine from our oldest vineyards are aged longer in the cellar to help soften the tannins and create more mature flavors and wine from their  younger vines and more recent vintages are added to the blend to bring the lush and bright fruit characteristics forward in the wine. 

The Brisket Section: Brisket that is slowly cooked on the barbeque can be buttery, smoky, with flavors that call for the red fruit and fig aromas and full bodied profile of Sangiovese A.K.A. Chianti, but in this case we are going to take it up a notch and go right to the heart of Tuscany and into the Chianti Classico region.  This spicy medium bodied red will exhibit nuances of cherry and raspberry flavor with just the right amount of tannin, acid, and fruit.  A nice Chianti Classico will pair so well with the buttery and smoky flavor of the Brisket.

Castello di Fonterutoli 2006

Castello di Fonterutoli 2006

Castello di Fonterutoli 2006

This wine is a stunning composition of strikingly diverse Sangiovese’s notes, some of which are exclusively found on the Mazzei Estate, and have rarely been tasted before.

This incredible wine has a deep and impenetrable ruby red color.   The wine is incredibly layered, it opens up with subtle hints of fresh spices (black pepper) that develop into perfumes of fresh red fruits (red currant), and followed by more intense dark ripe fruits (plum).  The harmony of flavors is concluded by notes of forest undergrowth and an earthy, musky finale.  This is an unbelievable wine.

The Flank Section: Thin Flank Steak is best slowly grilled over a low flame.  The smoky flavors from the grill and intense beef flavor compliment a Zinfandel.  This full bodied, fruit forward, and spicy wine is one of California’s favorites, and most plentiful.  Berries, cherries, tobacco, oak, and vanilla this wine seems to have it all.

2009 Plungerhead "Lodi" Zinfandel

2009 Plungerhead "Lodi" Zinfandel

2009 Plungerhead “Lodi” Zinfandel – This wine is dark ruby in color with flecks of orange.  The old vine Zinfandel vineyards ripened evenly in the Lodi heat of 2009. This allowed the old vine character to explode in this blend with aromas of jammy raspberry, hints of orange rind, clove, and rich caramel oak. In the mouth, this Zinfandel has flavors of dried strawberry, dark raspberry, plum sauce, cedar, and pomegranate, with hints of white pepper and cherry liquor. The finish is sweet fruit, toasty oak, and lingering warm spices.

Alright head to the store and purchase you beef selection you’ve decided on, stoke up the grill, and open up your wine so it can breathe and be at its best to serve to your guests.  They’ll think they are kings and queens, remember keep the wine in the house in a cool place so they are served at the right temperature. 

WineGuyMike™ raises his glass in a toast to you grillin’ and chillin’ this weekend.  Grill on wine warriors!

"from my grill to yours"

"from my grill to yours"