Becker Vineyards Fleur Sauvage: A Wild Texas Gem

If you look through the posts here, you’ll notice that reds get far more attention on the blog than white wines. The reason for this is simple, Pris and I prefer reds, so that’s what we buy more to try. But every once in a while I’ll pull out a white to go with a particular meal.  In this instance it was Becker Vineyard’s 2012 Fleur Sauvage, a crisp and refreshing Texas white wine blend. I’ve actually been keeping bottles of this wine stocked up for some time. It’s become a go-to over the warmer months if I don’t have a Vinho Verde handy.

The Fleur Sauvage certainly lives up to its wild flower namesake: bright, crisp, and sweet like a Texas wildflower in spring bloom. The sweetness of the wine hits you immediately on the nose with bright floral notes intermingled with sweet tropical fruit.  Crisp citrus notes cut through the palate followed by the cloying sweetness of the wines’ residual sugars. The after affect is very reminiscent of a muscat, though not quite as sweet.

I was fortunate to get to pair this wine with two very different meals over the course of the week. The first meal that led to the opening of this particular wine was a Ritz-crusted oven baked buttermilk chicken, sautéed sweet potatoes, and broccoli slaw. The sweetness of the wine complimented the rich buttery crust on the chicken, and the slightly spicy counterpoint of the cayenne pepper and smoked paprika. Where the wine worked best was when paired against the tangy apple cider vinegar slaw.  Sweet and sour in perfect opposition to one another.

The next meal came about by happenstance. Pris pulled out some frozen homemade pesto to mix in with some shredded chicken I cooked up. The pesto was not your typical pesto made with sweet basil, but a far sharper affair with a much more robust bite. Again, the sweet floral and citrus notes of the wine were a fantastic counterpoint to the piquant bite of the pesto.

This is a great wine for lighter, or more pungent or spicy foods. In fact, it would probably be great with some buffalo wings, which may now lead to a follow-up post. With our warmer weather now upon us this would also be a great wine to drink on a warm afternoon. However, if you’re not a fan of the sweet wines, dessert wines, or wines with a fairly high residual sugar content then let this one pass you by.

HEB stores carry Becker Vineyard’s selections, and you can usually find this one at the 10^th & Trenton location for around $16-$19. For more information you can visit: https://store.beckervineyards.com/

A Mighty Montepulciano

Pris and I were first introduced to the Duchman family of wines at a wine tasting hosted the Brownsville Historical Association back in 2011 that focused on Texas based wineries. Unfortunately, their wines aren’t carried down here, at least I haven’t seen them on my recent wine excursions. However, HEB Central Market does carry them and I always swing through when I can get to San Antonio or Austin. On one particular trip, I happened upon a Duchman 2010 Montepulciano that ended up in my basket, and then in my glass.

Last Saturday I decided to crack into this particular bottle since I’ve found that your lighter Italian varietals don’t have quite as much staying power as your bigger and bolder reds.  Part of the reason for this particular bottle was that I was whipping up some spaghetti with sausage and tomatoes. Italian wine with Italian food, not original but there’s a reason it works so well.

To start with, this Montepulciano is a fruit bomb! Fruit on the nose, the palate, and everywhere in-between. Loads of plum softened by vanilla and a gentle mineral bite assail the nose, in a very good way. Even more fruit loads up the palate. Rich dark berries and cherries rush through the mouth first. Allowing the wine to linger a bit you can appreciate a bite of spiciness, currant, and slightest bit of mineral that has to be a result of the terroir.

The wine paired flawlessly with the savory sauce, as expected. I would have liked to try it with some other meals to test its versatility, but the opportunity did not present itself. However, this wine is excellent all on its own. Like most Italian varietals its quite mellow, fruity, and easy to drink. If you’re not a fan of the bolder dryer reds, you should give the Montepulciano or Sangiovese a whirl rather than reaching straight for the Pinot Noir. That said, if you are a fan of the dryer reds, you may find this selection to be a bit too juicy.

The Duchman 2010 Montepulciano is a great wine, and exemplifies some of the best of Texas winemaking. If you’re looking, you can find it at Central Markets, possibly Whole Foods, and online direct from the winery at: http://duchmanwinery.com/.

A Return with Raymond Vineyard's R. Collection Merlot

Well, its been almost four years since the last post on this blog. Its not that there hasn’t been any wine drinking, or really good eating over the last few years far from it. Just haven’t been sharing it. A few weeks back, Pris and I decided to start working through our wine reserves which were getting somewhat advanced in age without the benefit of a wine fridge or cellar to properly store them.  As a result, we are getting back in the swing of things with the drinking, and hopefully the writing.

The first wine back up on the block is a 2011 Merlot from the R. Collection by Raymond Vineyards in northern California. Like most merlots, the R. Collection was loaded with tangy rich fruit in the nose. However, due to its age this was highly restrained and it took some time for the wine to open up. Once it did, the merlot ended up being one of the most mellow and drinkable wines we’ve had in a while. Rich plum and cherry played across the palate up front. This was followed by a hint of earthy spice at the end that as the wine slid down the back of the palate.

We paired the merlot with a fine Easter Sunday meal of grass-fed porterhouse, sautéed scallops, roasted asparagus, and roasted Yukon gold potatoes. The asparagus and potatoes were topped with grated manchego cheese. The steak came from Eagle Catcher farms and the scallops from The Shrimp Outlet. Both ventures have booths at the Grow & Growers market Saturday morning at Fireman’s Park in McAllen.

The merlot was a great choice to pair with this surf & turf. The age ripened smoothness allowed it to be light enough to play well with the scallops and still compliment the porterhouse. The rich fruit was a great counterpoint to the sharpness of the manchego.

As this wine was a gift I don’t have the usual information on where to purchase it locally or price. The website lists the R. Collection as an affordable everyday wine. If you happen to find it or get one as a gift, let it age. You won’t be disappointed in this incredibly versatile and drinkable Merlot.

For more information you can visit:  http://www.raymondvineyards.com/

A Night of French Wine and Grass Fed Beef

This is the last post of the month, and Pris and I went out with a bang.  I picked up some grass fed NY strips I picked up at the Farmer's Market here in Brownsville.  To go with the mild steaks we selected Chateau Le Nuda 2006 Medoc.  The rich French wine was a great mellow selection for a pair of incredibly flavorful steaks.

The Chateau Le Nuda had a great bold nose that was loaded with cherries and oak.  While this French blend had a great bold nose, it was an exceptionally mellow wine on the palate.  This is of course thanks in large part to the aging process, but there has to be a solid wine to work with for this to happen.  On the palate this blend was all silky blackberry, raspberry, and cassis.  As expected, mild tannins facilitated a mellow finished that did not linger for long.

I know people had talked about how great grass-fed beef was, but I was skeptical about the hype.  However, after tasting the goods I am happy to say the grass-fed steak was everything we were promised.  The beef has a lower fat content, and like the Medoc we were working on, was mellow and flavorful.  The wine and the steak went well together, and I was thankful the wine was lighter and mellower than a Cab or Malbec.  Anything stronger might have been too much for the steak and overpowered the perfectly medium rare beef.

Unfortunately we don't have any information on where we picked up the 2006 Chateau Le Nuda Medoc or how much we paid for it.  It retails for about $15 online, and it appears that several sellers still offer it.

A Change of Pace with Oniro

If you're a regular follower of our blog, you know that Pris and I consume a fairly sizable quantity of beef.  Or rather we tend to pair more of our wines with beef.  We can't help it that we're from Texas, and grew up with the commercials that said "Beef, its what's for dinner."  Still, I decided to switch things up a bit the other night and grilled up some lamb chops.  To go with the change of pace Pris selected a bottle of Oniro's 2009 red.

The Oniro is a Spanish red that is a blend of Monastrell ,Cabernet, Garnacha, and Syrah; and it was a great selection to go with our dinner.  The wine is made up primarily of the Monastrell grape, and it really showed in the flavor.  The aroma was heavy with deep dark berries and herbal undertones.  The Monastrell dominated the palate with full ripe raspberry notes followed by anise and mineral on the mid-palate.  The wine finished nicely with mellow tannins and the full fruit from the Monastrell.

We paired Oniro's red blend with a pair of grilled lamb chops and an orzo salad made with feta, cucumbers, olives, mint, lemon juice and olive oil.  The wine went very well with the earthy lamb and the citrusy salad.  The full fruit was a great compliment to the well seasoned meat.  It also managed to even out the richness of all the olive oil in the salad.  This would be a great wine for barbeque on the weekends as the fulll fruit seems tailor made for a rich barbeque sauce.

I picked up the Oniro at Feldman's here in Brownsville.  It costs under $10, and last I checked it was still available.  It was a great wine for the value.  Unfortunately I was not able to find a website to offer more information on this wine.

Simply a Stunner: Cameron Hughes Lot 136 Cabernet Sauvignon

Last weekend was a good weekend for eating and wine drinking.  While the Franciscan Merlot was good, the Cameron Hughes 136 Napa Valley Cabernet Sauvignon was one of the best wines Pris and I have had in quite some time.  This was one of the last of our Cameron Hughes stock and it was a good one. 

This was a great rich Cab.  The first hint of what was in store for us was the deep dark coloration of Lot 136.  On the nose, the Napa Cab was dark berry with subtle undertones of oak.  On the palate this wine exemplified everything that is great about Napa Cabs.  Deep rich fruit, blackberries, and cassis all melded together in perfect harmony.  Understated oak provided a nice backbone to the rich fruit.  Full tannins provided a great full bodied finish.  This Cab was superbly balanced and a joy to drink.

We opened the Cameron Hughes Lot 136 on a Sunday to go with our standard Sunday beef dish.  Initially I was just grilling up a sirloin, but the wine called for something a little grander.  In order to match the wine's sophistication I roasted some prosciutto wrapped fennel and prepared a bacon/blue cheese/butter for the steak.  The resulting meal was fantastic, and the wine was a perfect match.

Unfortunately Cameron Hughes' Lot 136 is now sold out and gone forever.  If you happen to find it at a Sam's or Costco buy it quickly.  If you're offered some at a dinner party, accept and enjoy.  You can find out more about Cameron Hughes wines and even get some suggestions on similar offerings at: www.chwine.com.

A Merlot for All Occasions: Franciscan Merlot

Seeing as beef prices are currently experiencing a rather precipitous rise in price, Pris and I are trying to enjoy as much beef while we can.  A couple of weeks ago I finally got around to cooking a dish I've been I've been wanting to for some time: bacon wrapped wine braised brisket.  To go with this fine meal Pris selected a 2006 Franciscan Merlot that we've had since before moving to Brownsville.

 
In a prior post, I touted a Franciscan Cab as a great wine that was consistently good across the different vintages.  It was great to find out that this was equally true for Franciscan's Merlot.  The usual plum and cherry aromas were present and it appeared as though the wine would probably be a fairly standard Merlot, but that estimation changed once the wine hit the palate.  The cellaring definitely agreed with this Napa Merlot.  While it was as juicy and jammy as any Merlot out there, the aging mellowed this wine sublimely.  Full dark fruit slid effortlessly over the palate, grounded by mild herbal notes.  Incredibly mild tannins allowed for a mild and slightly sweet finish.

This wine paired superbly with the wine braised brisket.  The brisket was braised with a nice helping of garlic, onions, carrots, celery, and fennel.  The sweet anise in the fennel was a great compliment to the sweet fruit in the wine. The salty and savory bacon and brisket were countered very well by the same fruit. 

I'm not sure where we bought the 2006 Franciscan Merlot, or whether or not anyone will carry that particular vintage.  However, you can get Franciscan wines at H.E.B., Jones Liqour, Feldmans, and pretty much anywhere decent wine is sold.  Generally the Merlot runs a dollar or two less than its Cab counterpart, and you can find it for around $18 a bottle.  You can find out more about Franciscan and their wines at: http://www.franciscan.com