2010 Pomar Junction; Zinfandel; Paso Robles; Templeton, CA
Producer: The Merrill Family
Wine note: This full bodied Zinfandel is true to the varietal: Ripe cherry, pomegranate and blueberry favors fill the mouth with complexity, and soft tannis carry through to a long lingering finish.
2007 Trenton Station Vineyard; Russian River Valley; Syrah
Producer: Joseph Swan Vineyards
Notes: Cherry, Red fruits with hints of baking spice, and accent of smoke. This is a full body Syrah that is very much fruit forward, accent of smoke, and a long finish.
Paired with Ethiopian food. What a great pair.
2009 Morey-Saint-Denis (Appellation Morey-Saint-Denis) Controlee
Par Sas Meo-Camuzet Negociant A Vosne-Romanee
Producer: Frere & Sceurs; Meo-Camuzet
Region: Bourgogne, France
Wine Note: For the premiers curs, the cultivation and treatment of the vines is under our direct and total responsibility. The methods applied are resolutely haute-couture: lavish and unstinting care from our team and particular management of each vine stock. We select our AOC village grapes from winegrowers sharing our insistence on work well done. We take personal charge of yields, harvesting and of course vinification. The “Bourgogne AOC” rouge is a worthy representative of the famous soils of the Cote-de-Nuits; freshness and structure are characteristics shared by the “bourgogne” appellations situated in the renowned wine villages of the region.
Paired with Golden Roasted Goose with Roasted Turkey Breast; Goose gravy & Turkey gravy with mashed potatoes and wild Rice stuffing.
This is a small list of wine terminology to help you gain confidence when talking about or discussing wines.
TERMS and DEFINITIONS:
ACID – The class of chemical compounds that produce a tart, sharp, or biting character in wine.
AROMA – A sensory characteristic of a wine detectable by the olfactory senses of the nose
BOTRYTIS “BOTRYTIS CINEREA” – “Noble rot”; a fungus that, under appropriate conditions, draws water out of grapes and thereby concentrates the sugar content, while simultaneously adding distinctive flavor elements
BUD BREAK – The initial appearance of green shoots growing out of grapevines each spring
CANE – A one-year-old grapevine branch that will support new growth in the current year
CLONE – A grapevine grown by rooting or grafting a cutting from another vine, which is therefore genetically identical to the original plant
CORKED – 1. Sealed with a cork. 2. Affected by cork taint
CORK TAINT – A characteristic undesirable aroma in wine sometimes caused by contamination of a wine cork with the compound TCA
DRY – Not sweet; lacking perceptible sugar
ETHANOL – The most common alcohol found in wine
FORTIFICATION – Adding alcohol to a base wine
FORTIFIED WINE – Wine to which alcohol has been added to raise the final alcohol level to 15 percent or higher
FRUCTOSE – One of the two most prevalent sugars in grapes
GLUCOSE – One of the two most prevalent sugars in grapes
LACTIC ACID – A mild acid that is not found in grapes but is present in many wines due to malolactic fermentation
LEES – Sediment in wine after fermentation, consisting primarily of dead yeast cells and grape solids
LEGS – Thick viscous droplets of liquid that runs slowly down the interior of a glass of wine after swirling
MALIC ACID – A moderately strong acid that is found in abundance in unripe grapes but decreases as the grapes ripen and is the primary input to malolactic fermentation
MALOLACTIC FERMENTATION – A biochemical process by which lactic bacteria convert malice acid to lactic acid, thereby reducing a wine’s acidity and altering the flavor profile, with carbon dioxide as the primary by-product
MERCAPTAN – A sulfurous compound that is very malodorous and generally ruins a wine if it develops
MUST – Unfermented grape juice
NEW WORLD – A term used for all countries outside Europe, or the wine styles typical of those countries
OLD WORLD – Term used for the countries of Europe, or the traditional wine styles of those countries
OFF DRY – Having a small amount of perceptible sugar
OXIDATION – Chemical changes that take place in the presence of oxygen, both at a molecular level and in a more general sense to a wine that is exposed to the air
OXIDIZE – To undergo oxidation
RESERVE – 1. Wine with superior characteristics compared with a winery’s other wines
2. To hold back for future use
RESIDUAL SUGAR – Sugar that remains in a wine after fermentation, usually measured in grams per liter or percent
TANNIC – Containing high levels of tannin
TANNIN – Any of various phenolic compounds found in grapes that give wine a somewhat bitter taste and a distinctive mouth-drying feel
TARTARIC ACID – The common acid of grapes and wine
TARTRATE – A crystalline compound that is formed when wine contains more tartaric acid than it can retain dissolved in solution, usually when the wine is chilled
TCA – 2,4,6-trichloroanisole, the primary chemical responsible for “Cork Taint”
TERROIR – All-inclusive physical environment of a vineyard
VANILLIN – A phenolic compound found in oak that gives barrel-aged wines a vanilla aroma or flavor
VARIETAL – 1. Relating to a grape variety 2. The grape variety itself 3. A wine made from a single grape variety
VINIFICATION – The process of winemaking
VINTAGE – 1. The year in which grapes were grown or wine was made 2. A style of sparkling or fortified wine
VITICULTURE – The science and practice of grapegrowing
VOLATILE – Prone to evaporation
Source: Society of Wine Educators Specialist of Wine Study Guide
Super Crispy Roasted Goose
Ready In: 1 Day 5 Hours
1 (10 pound) fresh goose
1 1/2 cups wild rice
5 cups cold water
1 tablespoon butter
1 onion, chopped
2 1/2 cups fresh sliced shiitake mushrooms
1 tablespoon poultry seasoning salt and freshly ground black pepper to taste
2/3 cup dry sherry
2 cups giblet gravy
1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it’s back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.