Posts Tagged ‘France’

Stay Rad Wine Blog TV Episode 165: Of Sparkling Rose and Guacamole Trophies

May 29, 2015

In this episode, Jeff tries this sparkling rose sample with his sparkling trophy…

Wine Tasted:

Cote Mas NV Cremant de Limoux Brut

Stay Rad,

Jeff

What’s your go-to sparkling wine and trophy pairing?  Leave a comment, and let us know.

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Stay Rad Wine Blog TV Episode 146: Happy #BeaujolaisNouveauDay

November 20, 2014

In this episode, Jeff checks out the 2014 vintage of Beaujolais Nouveau with this sample from Gorges Duboeuf.

Wine Tasted:

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Georges Duboeuf 2014 Beaujolais Nouveau

Stay Rad,

Jeff

How did you celebrate #BeaujolaisNouveauDay?  What was the last wine that totally eclipsed your expectations?  Leave a comment, and let us know.

Stay Rad Wine Blog TV Episode 138: Cremant d’Alsace for #AlsaceRocks

June 24, 2014

In this episode, Jeff tastes through four Cremant d’Alsace for the #AlsaceRocks Twitter Tasting.

Wines Tasted:

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Lucien Albrecht Blanc de Blancs Cremant d’Alsace, Gustave Lorentz Cremant d’Alsace, Dopff et Irion Brut Rose Cremant d’Alsace, and Domaine Charles Baur Rose Cremant d’Alsace

Stay Rad,

Jeff

Which of these four Cremant d’Alsace are up your ally.  Leave a comment, and let us know.

Stay Rad Wine Blog TV Episode 136: We Be Clubbin’

June 21, 2014

In this episode, Jeff tries two samples from The International Wine of the Month Club

Wines Tasted:

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Domaine Marc Colin 2011 Saint-Aubin La Fontenotte

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Bellingham 2011 The Bernard Series Small Barrel SMV

Stay Rad,

Jeff

What’s your favorite White Burgundy or South African wine?  Leave a comment, and let us know.

Stay Rad Wine Blog TV Episode 126: Goin’ South

January 3, 2014

In this episode, Jeff does a blind tasting of two new world, South American, Bordeaux wines.

Wines Tasted…

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Come on, guys! This is a blind tasting! But… If you really want to see what they are, scroll down.

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Lamadrid 2011 Single Vineyard Reserva Malbec

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Aresti 2010 Reserva Carmenere

Stay Rad,

Jeff

Leave a comment, and tell us about your experience with Argentine Malbec, Chilean Carmenere, and South American wines in general.

Stay Rad Wine Blog TV Episode 113: F this Pizza

July 24, 2013

In this episode, Jeff pops open another Locations wine with his frozen pizza…

Wine Tasted:

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Locations F-1 French Red Wine

Stay Rad,

Jeff

Have you tried any of the Locations wines? Which ones? What’s your favorite? Are you following JeffIsRad on Instagram yet? Leave a comment, and let us know what you think.

Stay Rad Wine Blog TV Episode 108: Here’s why #AlsaceRocks!

June 27, 2013

As part of the Wines of Alsace Twitter Taste and Chat, Jeff tries four different Alsatian Rieslings in this episode.  Let’s see why #AlsaceRocks…

Wines Tasted:

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Rad Wines of Alsace

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Trimbach 2010 Riesling

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Domaine Ostertag 2011 Vignoble d’E Riesling

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Meyer-Fonné 2011 Riesling Reserve

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Weinbach 2011 Cuvée Théo Riesling

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Oh man!

See Jeff’s first tasting of Trimbach Riesling here.

Stay Rad,

Jeff

Don’t forget to join the Wines of Alsace Twitter Taste and Chat between 4 and 5pm Pacific, 6/27/13.  Use the hashtag #AlsaceRocks, and throw a Q in front of your questions, to find out all you want to know about these dry Rieslings from France.

Where do YOU find value?

April 23, 2013

Well…

The Languedoc has done it again.

I’ve long been a fan of this Southern region of France for its fresh, food-friendly, and inexpensive wines.

The other day, I picked up this bad boy from Bev Mo for 14 bucks…

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Chateau Millegrand 2008 Minervois Red Wine

Millegrand is an estate found in the Minervois appellation of the Languedoc.  This red wine is a blend of 35% Syrah, 30% Grenache, 25% Carignan, and 10% Mourvedre.  It was aged for 12 months in French Oak barrels.

Color: Dark ruby red with a few rusty notes near the edges.

Nose: Nice and chalky (You know I love chalk!).  There are some nice sweet tobacco notes, and just a touch of ripe plum and blackberry fruit.

Taste: This is an earthy wine.  Forest floor, mushroom, and tobacco for days.  There are, of course, these lovely red fruits… but this wine is mad earthy.

Score: This was the perfect wine for a Tuesday night (which it is).  Pair this one with barbecue, pizza, or burgers, and you will be one happy customer.  Pick it up.  89

If the review doesn’t sell you, peep this photo, foo…

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Thumbs up, brah!

You know I love the Languedoc, but where do you find value?

Stay Rad,

Jeff

Find wine and wine-related products on Amazon.

Stay Rad Wine Blog TV Episode 93

April 11, 2013

In this episode, Jeff does another blind tasting…

Wine Tasted:

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C’mon foo! You know this is a blind tasting. If you really want to see what it is, watch the video, or scroll down.

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Domaine La Milliere 2009 Vin de Pays de Vaucluse

After the Facts:

1. This wine was a GV Special.

2. This wine is available for $15 on various online retailers.

3. Vaucluse is in the Southern Rhone of France.

4. This Vin de Pays is not made of a typical Rhone grape.  It’s Merlot!

Stay Rad,

Jeff

What is your go-to value region for old world wines?  Leave a comment and let us know.

Find wine and wine-related products on Amazon.

My new diet: When I seafood, I drink wine.

August 7, 2011

Yesterday, Kara and I had a hankerin’ for some fish.

I thought it would be really neat to prepare it two ways, so I decided to make a Tilapia Ceviche and some Barbecued Shrimp.

Before heading out to get some groceries, I opened up Kevin Zraly’s wine book to get an idea for what types of wine go well with seafood.  After flipping through his chapter on the white wines of France, I left for the store with the intention of getting either a Loire Valley white (like Sancerre or Muscadet) or a white Burgundy (Chablis perhaps).

While at Trader Joe’s, I spotted this gem…

Chateau Des Cleons 2010 Muscadet Sevre Et Maine

The Muscadet region is on the Eastern end of the Loire Valley of France where the Loire River meets the Atlantic Ocean.  These wines are made from 100% Melon de Bourgogne grapes.  They should always be dry and light in style.  See how it says “Sur Lie” on the label?  That means that it was fermented on its skins (not really… see the comments below), so it should have a bit more body than a Muscadet that does not read as such.  The book says that Muscadet is good with shellfish and fishfish, so I was more than happy to pick this bad boy up for only $6.99.

I’ll get back to the wine in a bit.

But first…

The food!

Here’s how I make my Tilapia Ceviche…

Cube up about a pound of fresh Tilapia and throw it in a non-reactive bowl.

The key to Ceviche is to layer the flavors.

Here’s a fun game…

Take a sip of wine for each new layer.

Dice up half a large red onion and throw it on top of the fish.

Mince up one clove of garlic and throw it on the onion.

I added a small green bell pepper from my garden. Diced, of course.

Next I put in one quarter of a jumbo yellow bell pepper that Kara picked up from the farmers' market.

Here, I piled in a third of a large cucumber which was cut into little pizza wedges. So whimsical!

Add one small diced avocado. California love!

Open up a small can of diced chillies and dump it on top.

Chop up some cilantro. Add it in with some salt n' peppa. Stop to bust a move while humming the music to "Push it!".

The secret ingredient is carne asada seasoning. Shhhhhhhhh!!!!! Don't tell anybody.

Zest one lime over the top. Squeeze in the juice of three limes. The acid from the lime juice will "cook" the fish.

Stir, but do not mush it. Cover with plastic wrap and throw it in the fridge for a few hours.

While the Ceviche is marinating, we move on to the Shrimp…

These are large peeled shrimp from the seafood counter at Safeway. I marinated the pound of shrimp in a shallow glass dish with olive oil, salt n' peppa, fresh rosemary and thyme from the garden, and the juice of one lime for about 20 minutes.

While the shrimp is marinating in the fridge, preheat the grill with the burners on high.  After ten minutes, set to medium indirect heat.

Now…

Arrange the shrimp on pre-soaked bamboo skewers, making sure that all the shrimp are facing the same direction.

Grill the shrimp for 3 minutes a side on indirect heat with the lid closed.  Be sure to baste the shrimp in the marinade.

The only thing left is to serve,

But let’s get back to the wine…

Hip hop hurray... Muscadet!

Chateau Des Cleons 2010 Muscadet Sevre Et Maine:

Color: A nice straw yellow.  I was pleasantly surprised by a tiny bit of frizzante action.

Nose: Lemon/lime spritzer with a touch of grass and minerality.  Nice.

Taste: I see now why this wine is recommended for lighter fare.  It is dominated by its acidity, which pairs well with food.  There is a nice floral component, mouth cleansing lime, and a dancing minerality.  There is a nice touch of spice.  The skins give it a medium to light body.  Very cool.

Score: All I’m thinking about this wine is how clean it was.  It was fresh.  It was vibrant.  Every sip made me thirst for another.  This wine is a solid 88.  Way to go, Chateau Des Cleons!

Back to the food…

Duo of Seafood: Grilled Shrimp and Tilapia Ceviche a la Jeffrey w/ a light Spinach and Shallot Salad

The spinach and shallot salad was prepared by Kara.  A very clean, palate cleansing bite.

The ceviche was very fresh, with a perfect balance between the acidity of the lime and the fattiness of the tilapia.

But the shrimp…

The shrimp…

The SHRIMP was Tha BOMB!

Juicy.  Rich.  The flesh just pops when you bite into it.

Amazing!

And with the wine?

Hella Dope!

The clean flavors of the wine just rounded out the fatty richness of the seafood.

But wait!

There’s more!

Morgan Hill Cellars Blackberry Wine with a long-lost friend.

Kara and I have been sitting on this Blackberry Wine from Morgan Hill Cellars for about a year.

I’ve been dying for some vanilla ice cream for the last few weeks.

So…

Vanilla Ice Cream with Blackberry Wine... I got my just deserts.

De-Lish!

Stay Rad,

Jeff

PS – If you ever make ceviche, do yourself a favor…  After you serve the ceviche, save the leftover juice from the bowl you marinated the fish in.  Peruvians refer to it as Leche de Tigre, and it is known to be a cure for hangovers.  I just drink it ’cause it’s awesome!

Farewell indeed!


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