Tag Archives: Loire Valley

Huteau Boulanger Gamay

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Cedar Plank SalmonCedar Planked Salmon

INGREDIENTS:

  • 3 (12 inch) untreated cedar planks
  • ⅓ cup soy sauce
  • ⅓ cup vegetable oil
  • 1 ½ tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

DIRECTIONS:

  1. Gather all ingredients.
  2. Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  3. Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
  4. Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
  5. Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
  6. Remove salmon from marinade and place on planks; discard marinade.
  7. Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

© Recipe courtesy of Wendy Freeman-More and All Recipes.

AUGUST WINE CLUB:

Gamay_Huteau_Boulanger_BottleHuteau Boulanger
Gamay
Loire Valley, France

FRUITY WINE STYLE

Huteau-Boulanger is crafted in Vallet, a quaint town west of Nantes in the Loire region. This wine is made entirely from Gamay grapes, offering a soft and light profile with delightful red fruit, a mineral note, and just a hint of tannin.

This red wine is unique, hailing from the Muscadet region, which is predominantly known for its white wines. Despite being made with Gamay, this wine is bold and robust, unlike any other Gamay from the northern areas. It boasts dense flavors of morello cherries and Victoria plums, a satisfying full mid-palate, and lacks the harsh acidity typical of less expensive Gamays. This wine has real attitude!

Varietal: Gamay
Appellation: IGP Loire Valley, France
Serving Suggestions: This wine matches well with lighter dishes and would go well with meatier fish. It can be served chilled on a hot day, making it an excellent summer wine.

Winemaking:
Harvested at peak ripeness. The grapes undergo a light maceration for 3 to 4 days without added sulfur, maintaining temperatures between 77 and 82°F. Alcoholic fermentation begins with indigenous yeasts, with daily pump-overs for 15 minutes to extract color and tannins. Traditional pressing follows, separating free-run juice from press juice. Malolactic fermentation occurs in vats, followed by racking.

Information & Photos © Huteau Boulanger – All Rights Reserved.

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Maison Biotteau Anjou Blanc

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Tandoori ChickenTandoori Chicken

INGREDIENTS:

  • 2 ½ pounds bone-in, skinless chicken thighs and drumsticks
  • 2 juicy lemons
  • 2 teaspoons kosher salt, divided
  • ¾ cup plain yogurt
  • ½ medium onion, peeled and quartered
  • 5 garlic cloves
  • 1 (¾-inch) piece fresh ginger, peeled and quartered
  • ½ fresh hot green chile, roughly sliced
  • 2 teaspoons garam masala
  • ½ cup unsalted butter (1 stick), melted
  • lemon wedges

DIRECTIONS:

  1. Make two diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)

  2. Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub 1 teaspoon salt and lemon juice into slits. Turn chicken over and repeat with remaining lemon and salt. Set aside for 20 minutes.

  3. Blend yogurt, onion, garlic, ginger, green chile, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.

  4. Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan bread.

© Recipe courtesy of Madhur Jaffrey of Food & Wine.

AUGUST WINE CLUB:

Crisp Wine StyleBiotteau_Anjou-Blanc_bottleMaison Biotteau
Anjou Blanc
Chenin Blanc
Loire Valley, France

CRISP WINE STYLE

This wine is pale yellow straw in color and shows characteristics that are typical of the variety. With honeyed notes of apricot giving way to a tangy mineral finish, this off-dry white has a fresh acidity. On the palate, the wine is bright, full-bodied and focused.

Varietal: 100% Chenin Blanc
Appellation: AOP Anjou
Production Region: Loire Valley, France
Vinification: The grapes are harvested from the schist and limestone vineyards when beautifully ripe and then sorted in the cellars to ensure they retain as much of their complexity as possible. Vinified traditionally with slow maceration at low temperature, gentle clarification and bottling in late spring.
Pairings: Fish (cooked or sushi), Indian or Asian-inspried dishes, herb-roasted pork or chicken

Maison Biotteau

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. Geographically, the region is divided into two dominant profiles based on soil types. The first of these, “Anjou Blanc,” lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then, there’s “Anjou Noir”, referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character. Sourced from vineyards that fall exactly along the border of these two sub-regions, this gorgeously subtle white from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-deMauvrets, situated on the old Roman road from Angers to Poitiers.

Information & Photos © Maison Biotteau – All Rights Reserved.

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August Wine Club Pairing Recipe

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Beef CarpaccioBeef Carpaccio

INGREDIENTS:

  • 8 to 10 ounces beef tenderloin*, from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • your favorite vinaigrette
  • kosher salt
  • freshly ground black pepper
  • shaved Parmesan cheese

DIRECTIONS:

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
  3. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan cheese.

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See full disclaimers on video from Alton Brown and the Food Network.

© Recipe courtesy of Alton Brown and the Food Network.

AUGUST WINE CLUB:

Mellow style logoMaison-Biotteau_Anjou_rouge_bottleMaison Biotteau
AOP Anjou Rouge
Loire Valley, France

MELLOW WINE STYLE

This wine is red cherry in color with a nose of red fruits and slightly spicy pepper and cinnamon notes. The palate is round and fruity with delicate tannins.  Enjoy this wine now, it is meant to be fully appreciated in its youth. Serve at room temperature, 1 hour after opening.

Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Winemaking: 5-7 days of maceration after destemming
Aging: 4 to 6 months in stainless tank
Appellation: AOP Anjou
Production Region: Loire Valley, France
Pairings: Grilled red/white meat, tartares or carpaccios, Firm-fleshed fish, soft cheeses (Reblochon, Brie, Camembert Fermier)

 

Maison Biotteau

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. From a geological standpoint, the region has two dominant profiles from the influence of the Paris Basin –  the bottom soil is composed of chalk and the top soil is a mixture of clay-limestone as well as silica. The banks and the bed of the Loire are made up of sand and gravel. The main red varietals produced in this area are Cabernet Franc, Cabernet Sauvignon, Pinot Noir and white wine varietals Chenin and Chardonnay.

Information & Photos © Maison Biotteau – All Rights Reserved.

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December Bubbly Club: Iowa

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Bubbly Wine Clubraptor ridge winery rose 2015 anniversaryRaptor Ridge Winery
Brut Rosé Méthode Champenoise
Anniversary Estate Cuvée Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

Since 1996, when the Shull’s planted Harbinger Vineyard high in the Chehalem Mountains, the site produces a lean expression of Pinot Noir in all but the warmest vintages. With over 2400 vines per acre, this single-guyot trellised site is densely planted by Oregon Standards. The top of the vineyard is about 800 feet above sea level, providing cool nights and slow ripening of the 100% Pinot Noir plantings. In the particularly cool vintage of 2011, a switch went on in Scott Shull’s brain…sparkle it! Henceforth, their approach to this 21-year old vineyard has been to focus on classic Méthode Champenoise. In 2015 Raptor Ridge Winery decided to increase the production by adding Tuscowallame Estate Pinot Noir, which comes from their highest block and contains a mixture of clones. Both vineyards are farmed identically. The base wine ferments and rests en tirage for about three years, before disgorgement and dosage to complete the wine for final bottling.

Appellation: Willamette Valley, Oregon
Analysis: 12.5% alcohol / volume
TA: 7.5 
pH: 3.37
Brix: 20.8
Case Production: 360
De-stem: 100%
Cold Soak: 96 hours

ABOUT THE RAPTOR RIDGE WINERY:
Owned and operated by Scott and Annie Shull, the duo have been nurturing Raptor Ridge for 26 years – from a “garage” winery, to the clearing of their vineyard in 2000 and the opening of their tasting room in 2010. The Shull’s winegrowing focuses on quality, consistency and intrigue. Their wines express simplicity, while also having layers of sensory complexity on the palate and mind. Learn more about their journey here.

gaspard bulles sparkling rose

Gaspard
Bulles Sparkling Rosé
Loire Valley, France

BUBBLY WINE STYLE

“Bulles”, meaning “bubbles” in French, is the perfect name for this wine. This sparkling, fruity Rosé is full of red berries. It makes for a perfect aperitif wine, great for any celebration, or while snacking on other nibbles.

Grapes: Pineau d’aunis
Vineyard: Clay and Limestone
Vines: 80 year-old vines, sustainable growing practices

WINEMAKING:
The grapes are handpicked, pressed. The first fermentation occurs with natural yeast in tanks. The wine is then filtered and bottled with liqueur de tirage to start the second fermentation in bottles. The wine is disgorged and topped up with more wine, zero sugar added. Total time in cellar is 36 months.

ABOUT THE GASPARD:
Gaspard is one of Jenny & François‘ house labels, these wines come from their exclusive cooperation with carefully selected winemakers in France and beyond. The growers they are partnered with work sustainably and organically to produce the purest wine. These Loire Valley wines focus on the nature of the wine, while also staying in a friendly budget to their consumers. All wines are made with tradition and use the most popular varieties of their regions. Learn more about their story here.

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August Sweet Club Iowa

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Sweet Wine ClubBarton & GuestierBarton & Guestier
Vouvray Passeport
Loire Valley, France

NECTAR WINE STYLE

Bright clear yellow in appearance, the Vouvray Passeport has a fruit driven nose with subtle aromas of white flowers mixed with peach, pear, pineapple and carambola. On the palate, it is well balanced between fruit and flint, with a nice, refreshing finish.

Varietal: 100% Chenin Blanc
Region: Loire Valley, France – near the town of Tours
Classification: Appellation Vouvray Contrôlée
Soil: Clay and limestone base with sandy patches, where Chenin grows its best
Climate: Oceanic, mild and humid
Vinification: Pressing of the grapes with overnight settling – controlled alcoholic fermentation to preserve residual sugar
Viticulture: Low yields, hand tending, careful selection and minimal interference in the natural ripening of the grapes
Pairing: This wine is very versatile. It can be paired well with anything from cheese to appetizers, salads, fish, barbecue, or even spicy food or curry dishes. Best served between 46ºF and 50ºF.
Critical Acclaim:

  • Double Gold Medal – Wine Tasting Competition (WSWA) 2016 – USA – 2015 vintage
  • Double Gold Medal – York World Wine & Spirits Comp 2016 (2015 vintage)
  • Vivino Wine Style Awards 2017
  • “Best Buy” – Wine Enthusiast (2014 vintage)
  • 91 points Ultimate Wine Challenge ‘Finalist’ (2013 vintage)

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY: 
In 1725, Irishman, Thomas Barton settled in Bordeaux, France to start is company – now, the city’s oldest active wine house. His grandson Hugh teamed up with Frenchman, Daniel Guestier, and in 1802 their partnership became official. Since then, the company has reached over 130 countries. Learn more about their story here.

BEXBEX Winery
Riesling
Nahe, Germany

NECTAR WINE STYLE

The BEX Riesling is brilliant straw color. On the nose, there are aromas of orange blossom, lime and white grapefruit, while on the palate there are mouthwatering flavors of lime and mandarin orange. The wine finishes with notes of minerals and citrus zest.

Analysis: 10.0% alcohol / volume
Varietal: 100% Riesling
Appellation: Nahe, Germany
RS: 2.4%
pH: 3.23
TA: .82 g/100ml
Aging: Fermented at cool temperatures (52)F-55)F), then aged in stainless steel tanks to enhance the wines fresh fruit characteristics
Closure: Twist off to preserve the zesty citrus and bright stone fruit nuances. This allows a slight effervescence to be sealed in, lifting the soft aromas out of the glass.
Pairing: Enjoy as an aperitif, pair with a light or spicy cuisine, or serve as a finale with a dessert
Critical Acclaim: Exceptional – “Best Buy” – 90 points: Beverage Testing Institute, Oct 2015

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES – 2014 VINTAGE:
“The 2014 growing season was early and fast! Riesling shoots appeared on April 12, three weeks before the norm. Flowering was ahead of schedule and the vines ripened nicely through August when a period of strong rains occurred. Luckily Mother Nature delivered a nice dry September helping the grapes to reach full maturity. The hallmark of 2014 Riesling are sassy wines – crisp and lively with well-integrated acidity.” – BEX Winery

ABOUT THE WINERY:
Located 25 miles south of Mosel, in the Nahe (pronounced Nah-heh) region of southwest Germany; BEX Winery works to produce wines highlighting the distinct flavors of its land. Nahe is the most geologically diverse growing region in Germany. It’s known for its red slate/diverse soils, mild climate, and moderate rainfall – making distinct Rieslings with fresh fruit and floral aromas. Learn more about BEX Winery here.

© Photo by BEX Winery
© Photo by BEX Winery
© Photo by BEX Winery

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