Jeffrey Cohen, Wine Specialist
In this edition I would like to showcase a couple of our newer wines by the glass.
The Napa Valley Chardonnay highlights the rich ripe fruit character from the warmer Rutherford vineyard, combined with the crisp, light acid in the grapes from the cooler Oak Knoll vineyard. This marriage is what makes this chardonnay unique. The new French oak gives the wine vanilla and baking spice flavor without overpowering the varietal flavor.
ON THE PALATE: The Heitz Cellar chardonnay expresses hints of Meyer lemon, pineapple and freshly baked apple tarts. The fresh fruit aroma is complemented by subtle notes of toasted hazelnut, honey suckle and white floral characteristics. Its fresh, bright acidity pleases the palate while balanced by a smooth richness that is obtained by sur-lie aging.
FOOD PAIRING: Lemon and Herb Roasted Gulf Red Snapper. For a richer dish, serve with brown rice or a lighter dish with soft white jasmine rice. Accompany this with your favorite vegetable. Then finish it off with a tropical salsa of tomatoes, pineapples, mangoes and onions. Of course, the chile pepper that you choose is up to your heat tolerance. Please just make sure and let all the flavors of the salsa set for an hour to come together. Enjoy and let me know how it turns out!
Le Volte dell’ Ornellaia
Ornellaia has established itself among the iconic wine estates in Italy and beyond. The estate is dedicated to producing charming and opulent wines, full of Mediterranean character and finesse, reflecting the estate’s unique terroir in Bolgheri and the Tuscan coast. The combination of Bolgheri’s unique soils and growing conditions, and what can only be characterized as a total obsession with excellence, result in the world-class wines from Cabernet Sauvignon, Merlot and Sauvignon Blanc that so many wine lovers across the world have come to cherish.
FOOD PAIRING: The Le Volte is extremely versatile. You can have a bottle with your favorite pizza. It will be quite amazing with your version of a “Meat Lover’s.” However, for a special occasion, let us think about a Tuscan marinated steak. Perhaps an Akaushi Strip from the Club’s Butcher Shop. First you want to marinate the steak.
• olive oil
• lemon zest
• fresh rosemary
• dried oregano
• crushed red pepper flake
• ground black pepper
You should prepare this the night before. It is simple. Throw all the ingredients together and rub into the steak on both sides. Place in the refrigerator and let it do its thing — let it sit for about 12 hours. The main thing in cooking this to your perfection is to allow the steaks to come to room temperature before you grill them. If you remove the steak for 30 minutes to an hour before grilling, that should work. Then serve with your favorite vegetable and some roasted rosemary potatoes. “Buon Appetito!”
See you at the Club…
Jeffrey M. Cohen, CMS, is the Wine Specialist/Beverage Manager at The Clubs of Cordillera Ranch. He can be reached at firstname.lastname@example.org or 210.677.9234.