Tuesday, February 19, 2013

Tasting Room with Tom Leykis and Oinkster

Tasting Room with Tom Leykis
Rosso Wine Shop – Jeff Zimmitti
Oinkster and Maximiliano - Chef Andre Guerrero 

This time around for the Tasting Room we decided to pair wines with Oinkster food and the Maximilano meat balls. Check out the episode with us and Chef Andre Guerrero here: Tasting Room with Tom Leykis February 16th.

1. BBQ Pulled Pork Sandwich (Oinkster)

2011 Weingut Niklas Schiava Alto Adige $16.99 Italy
Made of two different types of the Schiava variety (also called Vernatsch or Trollinger) from the vineyards around Lake Caldaro, in the South Tyrol; all stainless steel vinification. Pale red in color; aromas and flavors of fraises do bois, herbs, and orange peel. A very versatile wine. Best served with a little bit of a chill, 20 minutes in the fridge.

Notes: Perfect with the pulled pork. Meant to be consumed young (usually within a year of the vintage date). The grape has connections to German (Austria) & Slavic orgins. Italian styles of Schiava tend to be similarly light but are more often dryer and more noticeably acidic.

2. House-Cured Pastrami Sandwich (Oinkster)

2011 Domaine des Braves Regnie $18.99 France
From nearly 70-year-old vines planted by Joel Rochette’s father on shallow, feldspar-rich decomposed granite at the eastern edge of its appellation. Aromas remind of cherry blossoms and spring wildflowers over warmed cherry juice, with a hint of baking spices. The mouth is medium-bodied and pure, with good spice and excellent acidic balance; small red berries mix with red plums and pomegranate, juicy and ripe.

Notes: Gamay. Very little tannin. Great pairing with the Pastami. 

3. Classic 1/3 Pound Hamburger (Oinkster)

2009 Knez Pinot Noir Cerise $39.99 California
(92 Points: International Wine Cellar) "Ruby-red. Assertively perfumed aromas of black raspberry, sassafras and musky herbs, along with a hint of star anise. Lush and expansive but surprisingly lively, offering an array of spicy red and dark berry flavors and a hint of bitter cherry.  Seamless and smooth on the finish, which leaves notes of dark berry preserves and candied violet behind. This wine's mix of depth and vivacity is pretty compelling; it was fermented with 40% whole clusters."

Notes: Great, fresh pairing with the burger.

4. Meatballs: Pomodoro (Maximiliano)

2010 Brovia Barbera d'Alba Sori del Drago $26.99 Italy
(91 Points: Wine Advocate) “The 2010 Barbera d’Alba Sori del Drago is refined, supple and quite beautiful. As is often the case, the estate’s Barbera needs quite a bit of air to open up and reveal the full breadth of its pedigree. Sweet dark raspberries, cloves and flowers are layered into the juicy finish. Anticipated maturity: 2012-2018.”

Notes:  Mid-weight. Dark red fruit. Fermented & racked into stainless steel. No oak. 40+ vines. Great bright fruit to pair with the meatballs.

All of the wines available at Rosso Wine Shop and of course the food at Oinkster and Maximiliano.

Websites here:

Wednesday, February 13, 2013

Burgundy at Drago Centro

Another superb Burgundy group dinner. Many thanks (as usual) to Michael for organizing. And again an excellent menu prepared by chef Ian Gresik of Drago Centro

The wines were stellar but the Chapelle-Chambertin flight was on another level. 

Start: 1990 Veuve Clicquot La Grande Dame

baked black cod, spinach potato puree, beurre blanc sauce (no photo)

2002, 2004 Dauvissat Les Clos Grand Cru Chablis

tagliatelle, king trumpet mushrooms

1993, 1996 Denis Mortet Gevrey Chambertin Champeaux
1995, 1996 Denis Mortet Gevrey Chambertin Lavaux St. Jacques

Risotto, pancetta, morel mushrooms, gorgonzola

braised veal cheeks crispy garlic polenta, vegetable ragout, salsa verde

1990, 1993, 1996,1999 Louis Jadot Chapelle Chambertin

Chefs selection of assorted cheeses

A good time was had by all...