This past week my wife had a hunkering for risotto and the recipe is so simple that after gathering the required ingredients, I was more than happy to oblige. The risotto recipe that I used was from my blog posting in March of last year, however, in this case I roasted both the sweet potatoes and the mushrooms in the oven.
The roasted sweet potatoes really does change the flavor profile of the risotto and the roasted mushrooms bring out a further meaty and earthy flavor than just the risotto alone. That comes from the famous umami savory taste which is backed by the Glutamates. The combination of roasted flavors and the Glutamate packed mushrooms – adds a totally different dimension in flavor to plain risotto. Normally, the way to fill out the boring and plain flavored risotto rice (arborio rice) – is to finish the dish with cream, cheese, and/or pesto, along with some nice condiment or flavor addition like mushrooms or asparagus. However, because we do not eat milk and meat together and I want to enjoy my risotto with chicken, we cannot finish the dish with cheese or cream. So that leaves us with finding other ways to pump up the flavor volume with non-dairy ingredients.
Of course when it comes to chicken, I love my wife’s lemon rosemary roasted chicken, because the recipe calls for slow and low cooking which makes for tangy and “fall off the bone” moist perfect chicken. Normally I use the chicken sauce on rice and quinoa, but with risotto, I leave the sauce for another time.
To pair with this chicken I continued my Pinot Noir adventure and opened a lovely bottle of the 2009 Galil Mountain Winery Pinot Noir – which I liked a lot and wrote up in the previous posting on QPR.
We also were invited to the Rabbi’s house and I brought a bottle of the 2009 Dalton Alma Bordeaux blend. Dalton now releases three different Alma blends. One is the white blend, which does not excite me that much, along with two red blends. One is the one I enjoyed this week, a Bordeaux blend of 64% Cabernet Sauvignon, 27% Merlot, and 9% Cabernet Franc – showing its deep French roots – with crazy graphite, green notes, while also showing with pride its own terroir and climate – with lovely ripe and black fruit. The wine is a true expression of French grapes in a Mediterranean climate – Bravo Dalton! The other blend is a SMV blend of 82% Syrah 12% Mourvedre and 6% Viognier. Each of these red blends used wines that were fermented individually for 12 months in French Oak and then blended and aged an additional two months in oak before bottling. Read the rest of this entry
If you look at the kosher wineries in California, the majority exist here in Northern California. Down south you have the famous Herzog Winery in Oxnard, CA, and a pair of wineries that I call ADS (Agua Dulce & Shirah), for the Agua Dulce Winery and Shirah Winery, both housed in the Agua Dolce Winery. While this is great, Northern California one-ups them with Four gates Winery, Hagafen Winery, Covenant Winery, and the Brobdingnagian Winery. Of course you can actually combine all the California kosher wineries (except for Herzog) into Herzog’s parking lot (a nod to Disneyland and Disney World).
Well the adventure started late last week, when Elliot (Eli) and Michael (Yoav) both visited Benyo and Four gates Winery without me – go figure! However, on Monday I met both Elliot and Michael at my house and we started driving our way north. For this fabulous adventure our chariot of choice was a lovely Buick La Sabre, which before you start laughing, is a crazy and sick car to drive and drive-in. This car was appointed in soft leather, all kinds of toys and warning systems and a great navigation system that got us to and from our desired destinations, in comfort and style, and on time.
The first stop was Covenant Winery where we were going to meet Jeff Morgan and Jonathan Hajdu, Winemaker and associate winemaker of Covenant Winery, respectively. When we arrived, Mr. Hajdu greeted us and we had the chance to taste a few barrel samples of some 2011 Brobdingnagian Wines. We started with some lovely black and blue 2011 Brobdingnagian Syrah, with nice spice, root beer, and good vanilla finish. From there we moved on to a taste of the 2011 Brobdingnagian Grenache, which keeps on giving – what a lovely wine indeed! With the 2011 season being so miserable, to get a wine so redolent and ripe is quite impressive! The nose was rich and ripe with more blue and black fruit, but this time more ripe and sweet and yet controlled with good extraction, sweet cherry drop, watermelon, and citrus peel. Then Jonathan let us have a taste of some wonderful 2011 Brobdingnagian Bordeaux Blend, which stood out to me so well because the fruit was as sweet as the Grenache and maybe even more than the Syrah, yet so perfectly controlled with a nice core of red and black fruit, nice graphite and minerality, and along with spice and green notes that really balance this whole wine out – Bravo! Read the rest of this entry
Our culture is very quick to exaggerate for the sake of sensationalism and many in the wine industry press or bloggers have never missed a chance to prove it. Still, every so often we get it right! Use the word boutique in conjunction with a winery, and everyone from Mondavi down to your local corner Garagiste, will lay claim to being one. If you then throw in the terms family owned and European styled, believe it or not, you can still find many who are willing to lay claim to them as well. Thankfully, I was able to spend some quality time at a perfect example of exactly what we are talking about, the Flam Winery, in the rustic Judean Hills.
In a previous post concerning Ella Valley Winery, I have already discussed what I believe to be the definition of a boutique winery. In a sentence or more, it means a crazy (in a good way) level of oversight from the mundane to the essential. Of course, my take leaves a large enough space to drive a semi-trailer through, as exemplified in these retorts to my post. With that said, to me Flam Winery exemplifies many of the aspects of what I look for when talking about a boutique winery. Yes, they are smallish, at some 120 thousand bottles a year, along with very tight oversight of their vineyards. Flam leases five vineyards throughout the country, three in the Judean hills area and two in the upper Galilee. The vineyards are leased so that Golan Flam, the head winemaker, can work hand in hand with the vineyard manager, and know that they will both get what they want. The vineyard knows it will be paid on a consistent manner, per acre. While, Golan knows that the vineyard will be managed with quality as the benchmark and not quantity. Also, Golan has the opportunity to work hand on with the vineyard manager to maximize the potential of the grapes, in the direction that he thinks is most beneficial to the vineyard and the winery.
There are a few famous family owned wineries, including Castel Winery in the Judean Hills, and Tulip Winery in the Galilee. Flam Winery, of course is also on the short list of quality family run wineries. Flam Winery, which was started in 1998, is a personification of Golan’s dream to create an Israeli wine estate, focused on premium quality wines. The dream was hatched after graduating from Hebrew University with a bachelor’s degree in agriculture, on a trip through Tuscany, Italy in 1996. While on a fascinating tour amongst the splendid wineries of this enchanting region, Gilad & Golan decided to build a boutique winery in the Land of Israel, which should be surrounded by superb vineyards, and would be the source of the best possible Israeli wines. Golan returned to Italy to get his Master’s degree in Enology, and worked at Carpineto Winery in Tuscany, and in Australia as well. In 1998 Golan returned to Israel to be the wine maker of Flam, and joined forces with his brother Gilad, a successful lawyer and businessman, who runs marketing and Business Development. They recruited their mother, Kami, a successful businesswoman to be the winery’s CFO, and they leaned heavily in the beginning on their father, who was then the head wine maker for Carmel Winery.