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Uncommonly Good is the forthcoming food memoir and cookbook that chronicles the trials and tribulations of Good Commons (www.goodcommons.com), as well as the culinary backstory of its founder Tesha Buss and her first resident chef, Matthew Wexler (www.roodeloo.com).
As part of the recipe testing process, I had the pleasure of working with Chef Matthew to put together pairings of recipes with some terrific wines from the Pay’s D’Oc! 
Here’s what we had:
Kale, Artichoke & Goat Cheese Dip and Tomatillo Salsa with Chips paired with 2011 Domaine de l’Engarran La Lionne Sauvignon Blanc 
Tasting notes: this paring was good, the goat cheese in the dip was a perfect pair with this bright and lively Sauv Blanc. Not as stony as it’s Loire cousin, Sancerre, but still with plenty of acidity.
Shrimp Ceviche with Plum & Cucumber paired with 2011 Laurent Miquel Nord Sud Viognier
Tasting notes; I was nervous about this one, Chef wanted to do a ceviche which has acid as a main component, that’s what cooks the fist, Traditionally Viogner doesn’t have that kind of acid and I thought it might be watery next to the fish. However, by Chef using shellfish (more sweet and buttery) and using the plums gave it a great balance and this was the best pairing of the evening, imho.
Pulled Pork in Soft Corn Tortilla with Radish & Chipotle Mayonnaise, Lentils in Maple Berry Barbecue Sauce paired with 2010 Domaine Gayda Figure Libre Freestyle Red Blend with Syrah, Grenache, Mourvèdre Carignan, Cabernet Sauvignon
Tasting notes: What’s not to like about this pairing, bbq and red blend! Although sometimes the tannins and higher alcohol can overpower, this wine also had an earthiness to it that complement the sweetness of the bbq sauce.
Last course trio: Oat Clusters with Cranberries (Walnut & Coconut), Dark Chocolate, Grafton 2-year Cheddar paired with 2009 Domaine Ricardelle Alencades Red Blend with Cabernet Sauvignon, Merlot, Marselan
 
Tasting notes: Marselan is a grape that’s a crossing of Cab Sauv and Grenache, made just for this region, and this blend was TIGHT. I decided to decant to ease it up and it was especially great with the dark chocolate. Hints of black fruit and cassis dominated the nose and palate.
It was a terrific evening of eating and drinking and of course as all things from Good Commons are, well … great! : )
Zoom Info
Camera
Canon PowerShot SD1300 IS
ISO
800
Aperture
f/2.8
Exposure
1/10th
Focal Length
28mm
Uncommonly Good is the forthcoming food memoir and cookbook that chronicles the trials and tribulations of Good Commons (www.goodcommons.com), as well as the culinary backstory of its founder Tesha Buss and her first resident chef, Matthew Wexler (www.roodeloo.com).
As part of the recipe testing process, I had the pleasure of working with Chef Matthew to put together pairings of recipes with some terrific wines from the Pay’s D’Oc! 
Here’s what we had:
Kale, Artichoke & Goat Cheese Dip and Tomatillo Salsa with Chips paired with 2011 Domaine de l’Engarran La Lionne Sauvignon Blanc 
Tasting notes: this paring was good, the goat cheese in the dip was a perfect pair with this bright and lively Sauv Blanc. Not as stony as it’s Loire cousin, Sancerre, but still with plenty of acidity.
Shrimp Ceviche with Plum & Cucumber paired with 2011 Laurent Miquel Nord Sud Viognier
Tasting notes; I was nervous about this one, Chef wanted to do a ceviche which has acid as a main component, that’s what cooks the fist, Traditionally Viogner doesn’t have that kind of acid and I thought it might be watery next to the fish. However, by Chef using shellfish (more sweet and buttery) and using the plums gave it a great balance and this was the best pairing of the evening, imho.
Pulled Pork in Soft Corn Tortilla with Radish & Chipotle Mayonnaise, Lentils in Maple Berry Barbecue Sauce paired with 2010 Domaine Gayda Figure Libre Freestyle Red Blend with Syrah, Grenache, Mourvèdre Carignan, Cabernet Sauvignon
Tasting notes: What’s not to like about this pairing, bbq and red blend! Although sometimes the tannins and higher alcohol can overpower, this wine also had an earthiness to it that complement the sweetness of the bbq sauce.
Last course trio: Oat Clusters with Cranberries (Walnut & Coconut), Dark Chocolate, Grafton 2-year Cheddar paired with 2009 Domaine Ricardelle Alencades Red Blend with Cabernet Sauvignon, Merlot, Marselan
 
Tasting notes: Marselan is a grape that’s a crossing of Cab Sauv and Grenache, made just for this region, and this blend was TIGHT. I decided to decant to ease it up and it was especially great with the dark chocolate. Hints of black fruit and cassis dominated the nose and palate.
It was a terrific evening of eating and drinking and of course as all things from Good Commons are, well … great! : )
Zoom Info
Camera
Canon PowerShot SD1300 IS
ISO
250
Aperture
f/2.8
Exposure
1/30th
Focal Length
28mm
Uncommonly Good is the forthcoming food memoir and cookbook that chronicles the trials and tribulations of Good Commons (www.goodcommons.com), as well as the culinary backstory of its founder Tesha Buss and her first resident chef, Matthew Wexler (www.roodeloo.com).
As part of the recipe testing process, I had the pleasure of working with Chef Matthew to put together pairings of recipes with some terrific wines from the Pay’s D’Oc! 
Here’s what we had:
Kale, Artichoke & Goat Cheese Dip and Tomatillo Salsa with Chips paired with 2011 Domaine de l’Engarran La Lionne Sauvignon Blanc 
Tasting notes: this paring was good, the goat cheese in the dip was a perfect pair with this bright and lively Sauv Blanc. Not as stony as it’s Loire cousin, Sancerre, but still with plenty of acidity.
Shrimp Ceviche with Plum & Cucumber paired with 2011 Laurent Miquel Nord Sud Viognier
Tasting notes; I was nervous about this one, Chef wanted to do a ceviche which has acid as a main component, that’s what cooks the fist, Traditionally Viogner doesn’t have that kind of acid and I thought it might be watery next to the fish. However, by Chef using shellfish (more sweet and buttery) and using the plums gave it a great balance and this was the best pairing of the evening, imho.
Pulled Pork in Soft Corn Tortilla with Radish & Chipotle Mayonnaise, Lentils in Maple Berry Barbecue Sauce paired with 2010 Domaine Gayda Figure Libre Freestyle Red Blend with Syrah, Grenache, Mourvèdre Carignan, Cabernet Sauvignon
Tasting notes: What’s not to like about this pairing, bbq and red blend! Although sometimes the tannins and higher alcohol can overpower, this wine also had an earthiness to it that complement the sweetness of the bbq sauce.
Last course trio: Oat Clusters with Cranberries (Walnut & Coconut), Dark Chocolate, Grafton 2-year Cheddar paired with 2009 Domaine Ricardelle Alencades Red Blend with Cabernet Sauvignon, Merlot, Marselan
 
Tasting notes: Marselan is a grape that’s a crossing of Cab Sauv and Grenache, made just for this region, and this blend was TIGHT. I decided to decant to ease it up and it was especially great with the dark chocolate. Hints of black fruit and cassis dominated the nose and palate.
It was a terrific evening of eating and drinking and of course as all things from Good Commons are, well … great! : )
Zoom Info
Camera
Canon PowerShot SD1300 IS
ISO
800
Aperture
f/2.8
Exposure
1/10th
Focal Length
28mm

Uncommonly Good is the forthcoming food memoir and cookbook that chronicles the trials and tribulations of Good Commons (www.goodcommons.com), as well as the culinary backstory of its founder Tesha Buss and her first resident chef, Matthew Wexler (www.roodeloo.com).

As part of the recipe testing process, I had the pleasure of working with Chef Matthew to put together pairings of recipes with some terrific wines from the Pay’s D’Oc

Here’s what we had:

Kale, Artichoke & Goat Cheese Dip and Tomatillo Salsa with Chips paired with 2011 Domaine de l’Engarran La Lionne Sauvignon Blanc 

  • Tasting notes: this paring was good, the goat cheese in the dip was a perfect pair with this bright and lively Sauv Blanc. Not as stony as it’s Loire cousin, Sancerre, but still with plenty of acidity.

Shrimp Ceviche with Plum & Cucumber paired with 2011 Laurent Miquel Nord Sud Viognier

  • Tasting notes; I was nervous about this one, Chef wanted to do a ceviche which has acid as a main component, that’s what cooks the fist, Traditionally Viogner doesn’t have that kind of acid and I thought it might be watery next to the fish. However, by Chef using shellfish (more sweet and buttery) and using the plums gave it a great balance and this was the best pairing of the evening, imho.

Pulled Pork in Soft Corn Tortilla with Radish & Chipotle Mayonnaise, Lentils in Maple Berry Barbecue Sauce paired with 2010 Domaine Gayda Figure Libre Freestyle Red Blend with Syrah, Grenache, Mourvèdre Carignan, Cabernet Sauvignon

  • Tasting notes: What’s not to like about this pairing, bbq and red blend! Although sometimes the tannins and higher alcohol can overpower, this wine also had an earthiness to it that complement the sweetness of the bbq sauce.

Last course trio: Oat Clusters with Cranberries (Walnut & Coconut), Dark Chocolate, Grafton 2-year Cheddar paired with 2009 Domaine Ricardelle Alencades Red Blend with Cabernet Sauvignon, Merlot, Marselan

 

  • Tasting notes: Marselan is a grape that’s a crossing of Cab Sauv and Grenache, made just for this region, and this blend was TIGHT. I decided to decant to ease it up and it was especially great with the dark chocolate. Hints of black fruit and cassis dominated the nose and palate.

It was a terrific evening of eating and drinking and of course as all things from Good Commons are, well … great! : )

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5 notes

  1. runridewine said: I’ve tasted a few great Mourvèdre/ Carignan wines from the Languedoc this year. Here’s to the underdog grapes :-)
  2. winewithkristen posted this
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