Sherry Tasting Dinner

The other night I had an occasion to join Sherry tasting dinner.

Sherry is a fortified wine from Jerez, Spain.
Sherry wines are matured in a system called solera system, and undergo biological or oxidative ageing.

In biological ageing, wines are fortified to around 15% abv. At this alcohol level, a layer of yeast called flor is developed on the surface. Flor protects wine from air and also gives distinctive bready quality.
Fino and Manzanilla are made this way.

In oxidative ageing, wines are fortified to 17% abv which prevents the development of flor.
Oloroso sherry goes through oxidative ageing and has flavors of roasted nut, coffee or meat as a result of oxidation.

Amontillado undergoes oxidative ageing after biological ageing.

La Guita Manzanilla
Dried white fruit and fresh grass.
This wine had an impression of more freshness than tanginess or saltiness which is distinct flavor of Fino or Manzanilla.

We had this wine paired with Gildas (classic Basque Pintxo: Boqueron anchovy, Piparra pepper and olive).

Hidalgo el Tresillo Amontillado
Sultana and biscuit. There was freshness, almost like pyrazine.

This wine was paired with Embutidos (mixed plate with Spanish cheese, meats and nuts) and ratatouille.
















Hidalgo Villapanes Oloroso
Sweet baking spice, raisin, nut and coffee.

The pairing was with Carillada de Cerdo (pork stew) with Alubia Granja Beans.
Delicious stew from grandma's recipe.

Morenita Cream
Dried fruit, citrus peel and coffee. Not too sweet.

We had this with Dates stuffed with Goat Cheese and Walnuts.

Hidalgo Pedro Ximenez
Cherry, prune, raisin and coffee. There were dried fruit quality and freshness at the same time.

Pouring this on top of vanilla bean ice cream. Delicious.

Good wines and good pairing.
Sherry is not necessarily my favorite type of wine therefore I don't drink them often, so an event like this gives me a chance to open my eyes to something I am prejudiced otherwise.

Christmas Yuzu Project

Yuzu project still continues, even on Christmas day...baking a Christmas Cake with yuzu!

Of course it's better to bake a cake in advance, but I don't have a patience to wait to eat the cake until Christmas day.

Recipe is from, again, "Yuzu" by Shigeko Nakamura.

First, bake sponge cake.
Beat egg white until it becomes meringue.
Mix egg yolk and sugar, meringue and almond powder.
There is no flour used for this cake.

Bake it on a sheet pan.
Spread yuzu jam and yuzu cream on top of it when it cools down. Roll it.

Wrap with prastic wrap and keep in a fridge.

Wait for a while... and this year's Christmas cake!

It was a little too sweet... maybe because I used yuzu jam (original recipe uses yuzu syrup, not jam).
However, the sweetness and yuzu's sourness matched well and it was delicious!

Yuzu

It's been years since I planted a yuzu tree in the back yard.
Probably because I don't know how to trim the tree in a right way, the harvest could be good or disaster depending on the year.

This year, the yuzu tree brought us a good harvest.
The next task is to figure out how to use up all the fruits.

Yuzu cookies.
Flaky ice box cookies with yuzu zest and juice inside.

Preserved Kombu and yuzu
The recipe is from a book "Yuzu" by Shigeko Nakamura.
Re-using leftover kombu after making dashi: cooking them with sake, mirin, shoyu, and yuzu skin and juice.

Yuzu Carbonara.
This recipe is also from the book "Yuzu."
Pasta was boiled with a slice of yuzu.

When the last yuzu becomes ripe, I'm planning to make marmalade but there are still more yuzu than I need for the marmalade, so I used some yuzu for cleaning.

Citrus skin contains some kind of oil which has cleansing ability.
I just cut the fruit into half and scrubbed kitchen sink and bathtub.
The place became not only clean, but also fragrant!   

Christmas cocktail at P.C.H

During the holiday season, Union Square in downtown San Francisco is decorated with big Christmas tree and cheerful illuminations of nearby buildings.
I'm not Christian but appreciate the festive feel.

To savor this festive feel fully, we went to P.C.H, a bar run by the talented bartender Kevin Diedrich.
The bar opens at 5:00. We got there at 5:10 and the place was already packed!

Inside the bar was already Christmas and the cocktail menu was Christmas special too.

I ordered Jingle Ball Nog, which is Egg Nog P.C.H. version.
Green color is probably because of Pandan (plant used for cooking in southeast Asia).

JC ordered Yuppie Ki Yay Mother Fxxxxr!
Rum based cocktail.

The seasonal special products could sometimes become unbalanced because of the limited conditions, but these cocktails were well-balanced, fun yet sophisticated.
There were 10 Christmas special cocktails, and I wish I could have tried all of them!

Au Bon Climat Pinot Noir 2016

Au Bon Climat Pinot Noir Santa Barbara County 2016

Au Bon Climat is a winery in Santa Barbara, California, which is known for its classic style wine from Burgundian varieties. Moderate climate of coastal Santa Maria Valley is suitable for these varieties.

Founding owner Jim Clendenen was born in Ohio. He studied law at university but his life changed during the stay in France. After working at wineries in several countries, he launched a winery with his partner in 1982.

Cherry blossoms, hibiscus, fresh raspberry, cherry and cranberry.
High acid and low tannin.
Alcohol is 13.5% but didn't feel that high. Wine was well balanced.
Good wine, especially for it price (under $20)!

We had this wine with sauteed shrimp on top of couscous.
Couscous was flavored with brown butter and preserved lemon, and went good with the wine.

Austrian and German Wine Tasting at Solano Cellars

It is good to have a neighbourhood wine shop who offer tasting events.
Especially if it is a rare tasting like Austrian and German wine, I would definitely be there on time!

Three Austrian wines and four German wines.
All wines are available from Skurnik Imports.

Brundlmayer Extra Brut NV Kamptal, Austria
This was my first Austrian sparkling wine!
Made with Chardonnay, Riesling and Gruner Veltliner. Traditional method.
Fresh apple, grapefruit and biscuits. Refreshing high acid.
Bubbles are fine.

Hirsch Gruner Veltliner 2015 Kamptal, Austria
Bruised apple and decayed citrus flower.
By itself, refreshing wine. With food, there was a little bitterness (in a good way).

Nikolaihof Gruner Veltliner 2010 Wachau, Austria
Nikolaihoh is the first winery to perform biodynamic farming in Austria.
Banana, banana skin and mango. Sweet aromas of nectar.
Good wine with depth.

Muller-Catoir MC Scheurebe 2016 Pfaltz, Germany
Scheurebe is an aromatic white grape variety which is a crossing of Riesling and Silvaner.
Citrus and citrus zest. There was also some smokiness.

J & H Selbach Riesling Spatlese 2016 Saar, Germany
Ginger, cream and candied orange.
Simple and easy to drink, in a good way.

Donnhoff Kreuznacher Kabinett 2016 Nahe Germany
Orange, apricot, apple skin and petrol.
Acid was high but soft.

Hexamer Riesling Spatlese 2016 Nahe, Germany
Grapefruit skin, decayed flower and smokiness.
Acidity dominates.

It was a good experience to have Gruner Veltliner 2015 and 2010 side by side.
They were really different.
G.V. is not as popular as other varieties such as Riesling or Chardonnay, but I recently had many occasions to try G.V. and they were really good.
Variety worth exploring.

Lebanese Wine Day

Tasting at Lebanese Wine Day.

Wines of Lebanon are not that popular (yet), but this country has long wine making history.
Wine making in Lebanon was introduced by Phoenicians sometime between 1500 B.C. and 300 B.C.
Their wines were widely exported to Venice in the Middle Ages, and even during the time of Ottoman Empire, Christian monks kept making wine.
Lebanese wine shows French influence and many of them are made with varieties common in Bordeaux or southern France.

Mountain ranges play a significant role for wine making condition. The Mediterranean Sea creates moderating effect, but altitudes give more influence. It calms down the temperature and makes wine making possible at this latitude.
The major wine making region is Bekaa Valley. Low in water and nutrients, vines are planted in low density.

Domaine des Tourelles from Bekaa Valley.
It's the oldest commercial winery in Lebanon, and is resurging with enthusiastic winemaker.
Syrah du Liban 2011 was aromatic. Flower, watermelon and some meatiness.
Their wines were all good.

Cave du Monastere St. Jean was established in 1720. Probably the oldest winery in Lebanon.
Cuvee Zakher 2013 had fresh tea and apple skin. Food friendly.
2014 had red fruit and dried fruit. Texture was soft.

Chateau Barka was established in 2009.
Chateau 2012 had ripe fruit (not jammy), spice, tea and coffee.

Chateau Belle-Vue makes wine with dry-farmed grapes from organic vineyards.
Somebody called their wine "Better than Bordeaux!"
La Renaissance 2009 is made with Cabernet Sauvignon and Merlot.
Citrus flower, red fruit, mint and spice. Strong tannin.
Le Chateau 2008 is a red blend of Cabernet Franc, Syrah, Merlot and Cabernet Sauvignon.
Flower and fruit. Gripping tannin.

Chateau Kefraya was established in 1979 in West Bekaa.
Les Coteaux 2013 is a red blend of Syrah, Marselan (cross between Cabernet Sauvignon and Grenache) and Cabernet Franc.
Red and pink fruit and coffee. Freshness of green tea.
Blanc de Blancs 2015 had fresh green fruit and acacia.
Myst 2015 is rose wine comes with sleek bottle. Fresh cherry and slight tannin.
Comte de M 2010 had spice and fresh, dark fruit. High tannin and long finish.

Chateau Musar
In a class of its own.
From white wine made with indigenous grapes with savory notes to affordable Musar Jeune to gorgeous Chateau Musar. Every wine was impeccable in each category.

Overall, red wines from Lebanon showed more spice than flower.
They were wines with power, boldness and restraint.
Good wines, definitely deserve more praise and attention.

Domaine Genot-Boulanger Bourgogne

Domaine Genot-Boulanger Bourgogne Pinot Noir 2014

The winery is in Meursault, but for this wine, Pinot Noir grape can be from anywhere in Bourgogne.

Pink flower, fresh cranberry, sour cherry, preserved cherry and strawberry.
Sweet aromas of caramel and praline.
Acidity is high and tannin is low. Well balanced.

Elegant and easy to drink wine.
I heard a word of praline in wine description, but this was the first time to actually smell it in wine.

We had this wine with seafood tomato sauce pasta.
I thought the acidity in wine would go good with the tomato sauce, but it didn't really work.
Wine became a little bitter.
Pairing can never be straightforward.

Qupe tasting

Qupe tasting at West Coast Wine and Cheese on Union street, San Francisco.

Qupe was founded in 1982 in California by Bob Lindquist.
They make Rhone style wines with grapes from their vineyards in Central Coast: Bien Nacido Vineyard is in Santa Maria Valley and farmed sustainably, biodynamically farmed Sawyer Lindquist Vineyard is in Edna Valley, and Ibarra-Young Vineyard is in Santa Ynes Valley and farmed organically.

First, tasting of current releases.

Gentleman behind the bottles is Mr. Bob Lindquist

Chardonnay Bien Nacido Block Eleven 2014
Key lime and lemon.

Grenache Sawyer Lindquist 2013
Dry flower and orange zest.

Syrah Bien Nacido Hillside 2013
Meaty and smoky.

Syrah Sawyer Lindquist 2014
Pink pepper cone, white chocolate and berry.

Syrah Sonnies Sawyer Lindquist 2013
Dry red flower, cherry, herb and smokiness.

They were all good, but library releases were gorgeous!

Grenache Purisima Mountain Vineyard 2007
Chamomile and herb.

Syrah Alisos Vineyard 2007
Pink grapefruit, blood orange and ginger.

Syrah Bien Nacido Hillside 2007
Blackberry and spice. Fine tannin.

Chardonnay Bien Nacido Block Eleven 2007
Tropical fruit, button mushroom, caramel and sweet tobacco.

Syrah Alisos Vineyard 2007
Strawberry, plum, herb and rhubarb.

Syrah Bien Nacido Hillside X Block 2005
Herb, allspice, tobacco and sausage.

I still remember the first time I tasted Qupe, its fruit and black pepper, 13 years ago.
I hadn't had Qupe after that - with no specific reason, maybe I just took the wine for granted since Qupe was very popular and could be found anywhere - and forgot how good their wine was.
It's always good to revisit.