Friday, October 16, 2009
Friday, September 11, 2009
Three Sauvignon Blancs From Three Countries
It's been a little while since I have written anything. My apologies, it is not for lack of something to write, but just have not sat down to do it.
I have recently tried 3 different sauvignon blancs, all of which come from different countries. They are a little more expensive than my normal purchases, but sometimes "you gotta do what you gotta do."
Momo Sauvignon Blanc 2008, $16.70, 90 points Wine Spectator. This SB, from Marlborough New Zealand, is a nice lighter style of NZ SB. It is not heavy on the 'tomato vine' that is typically Marlborough. Light, citrus with a sweet grapefruit edge. Juicy on the finish. A great wine for end of summer drinking on the patio, or, this would be nice with a nice poached halibut. Even try a selection of fruits and cheeses, however, nothing to strong.
Snowden Sauvignon Blanc 2007, $18.00, 90 points Wine Spectator. Snowden is a small producer in Rutherford California, only 600 cases of this wine were made. The winemaker is Diane Snowden, enologist for Domaine Dujac (Burgundy, France), and superstar consultant, Dave Ramey. Prior to making wines themselves, the Snowdens were selling their grapes to Warren Winiarski at Stags Leap. A little in the style of a Loire Valley SB, this wine does have some steely, flinty components, yet with a little more fruit than a Loire Valley wine, honeyed citrus with a great texture. It does have a nice crisp finish.
Domaine Laporte, Domaine du Rochoy Sancerre 2007, $28.75, 90 points Wine Spectator. Domaine Laporte is one of the quintessential producers in Sancerre and Pouilly Fume. Started in 1850, Domaine dy Rochoy is a single 25 acre slope, in the past it was a Roman-Gallo quarry called 'Rochetum'. This wine just hit me as a classic Sancerre. The nose was a little closed, but did offer some citrus/grapefruit, and a minerality, stony aroma. On the palate, it seems rather austere, as I always think of Sancerres as being, but the grapefruit is prevalent on the palate along with some herbs like chive or thyme. Most of all, it is stony, flinty minerally, and finishes long. This really is a treat to drink.
Although, a little more expensive, these wines are worth searching out. Give them a try!
"Sorrow can be alleviated by good sleep, a bath and a glass of good wine."
St. Thomas Aquinas
I have recently tried 3 different sauvignon blancs, all of which come from different countries. They are a little more expensive than my normal purchases, but sometimes "you gotta do what you gotta do."
Momo Sauvignon Blanc 2008, $16.70, 90 points Wine Spectator. This SB, from Marlborough New Zealand, is a nice lighter style of NZ SB. It is not heavy on the 'tomato vine' that is typically Marlborough. Light, citrus with a sweet grapefruit edge. Juicy on the finish. A great wine for end of summer drinking on the patio, or, this would be nice with a nice poached halibut. Even try a selection of fruits and cheeses, however, nothing to strong.
Snowden Sauvignon Blanc 2007, $18.00, 90 points Wine Spectator. Snowden is a small producer in Rutherford California, only 600 cases of this wine were made. The winemaker is Diane Snowden, enologist for Domaine Dujac (Burgundy, France), and superstar consultant, Dave Ramey. Prior to making wines themselves, the Snowdens were selling their grapes to Warren Winiarski at Stags Leap. A little in the style of a Loire Valley SB, this wine does have some steely, flinty components, yet with a little more fruit than a Loire Valley wine, honeyed citrus with a great texture. It does have a nice crisp finish.
Domaine Laporte, Domaine du Rochoy Sancerre 2007, $28.75, 90 points Wine Spectator. Domaine Laporte is one of the quintessential producers in Sancerre and Pouilly Fume. Started in 1850, Domaine dy Rochoy is a single 25 acre slope, in the past it was a Roman-Gallo quarry called 'Rochetum'. This wine just hit me as a classic Sancerre. The nose was a little closed, but did offer some citrus/grapefruit, and a minerality, stony aroma. On the palate, it seems rather austere, as I always think of Sancerres as being, but the grapefruit is prevalent on the palate along with some herbs like chive or thyme. Most of all, it is stony, flinty minerally, and finishes long. This really is a treat to drink.
Although, a little more expensive, these wines are worth searching out. Give them a try!
"Sorrow can be alleviated by good sleep, a bath and a glass of good wine."
St. Thomas Aquinas
Wednesday, September 2, 2009
The Savory Palate at the Art Institute
Ok, today, I think I had the best lunch value in the state! And for one time, and one time only, well, correction . . . . I have agreed with him on several occasions, but not many. I have to whole heartedly agree with the esteemed restaurant critic of the Salt Lake Valley's premier weekly paper.
The Savory Palate, at the Art Institute, is the working restaurant for the culinary program at the institue. Open only for lunch Tuesdays and Wednesdays 11:00-1:00. and for $12.95 per meal, you get a three course lunch. I have been wanting to try lunch there since I read the esteemed critic's review, in said weekly. Having eaten at the Culinary Institute of America restaruant in San Francisco, (and loved it) I was eager. And not disappointed.
My dinning guest was Terrell. Walking up the stairs to the restaurant, you look in the glass wall, and it could be a bistro or high end restaurant, black tables and chairs with red seats, tables set with white chargers, black tableclothes, red napkin.
Once seated, our server, also one of the chef students at the school, was Heather, and perfectly charming. Presented the menus, we had the choice of starters - Cream of Garlic Soup, Scallop and Tomato Salad (over Watercress) with lime-mint dressing, or Chevre and Pistachio in Filo Packets. Terrell had the scallop salad and I had the soup. The soup was a potato and garlic soup. Salad spectacular, I was told the dressing with the tomatos was an incredible match. The soup was very good, but not anything special. Don't take this as a negative, it was, very good, but not 'spectatular', potato and garlic soup is plain, it's just in it's nature, but it was . . . . yummy!
Entree selections were Raspberry Chicken, it looked great, or Duck Breast, with Monterrey Jack and Green Chile Polenta. We both chose the duck, which had a port/red wine reduction sauce, that had the slightest hint of cherry. This was probably the best duck I have had in . . . . I can't say how long. We had questioned the paring of the duck with the polents, but it really worked well. The duck was served with finely sliced fennel, deep fried crisp, and on top of everything. What a great and unexpected flavor, very delicate.
Dessert was a selection of . . . . well . . . I can' remember all of the selections, they were not printed on the menu, but recited by the server, multiple selections, but Terrell chose the Lemon Curd with a small meringue on top, toasted with a torch, served with a shortbread cookie. Very good, very tart, real lemon. I chose the chocolate strawberry mousse cake, which had no cake. Dense, rich, and excellent, but again, like the soup, not anything special, but excellent. These are things that are common dishes in restaurants, but executed to the peak of perfection.
When the bill was presented, we were also brought a small bite of lemon chocolate ganache. Lemon and chocolat are a different combination, I think it worked, but not quite sure.
The Savory Palate is something to make the time for, we were in and out in 45 minutes, and not rushed at all.
So to my esteemed critic . . . Thank you for this one!!!
Call for reservations: 801.601.4769
121 Election Road
Draper, Utah
“In our opinon, food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”E.B. White (1899-1985) American essayist
The Savory Palate, at the Art Institute, is the working restaurant for the culinary program at the institue. Open only for lunch Tuesdays and Wednesdays 11:00-1:00. and for $12.95 per meal, you get a three course lunch. I have been wanting to try lunch there since I read the esteemed critic's review, in said weekly. Having eaten at the Culinary Institute of America restaruant in San Francisco, (and loved it) I was eager. And not disappointed.
My dinning guest was Terrell. Walking up the stairs to the restaurant, you look in the glass wall, and it could be a bistro or high end restaurant, black tables and chairs with red seats, tables set with white chargers, black tableclothes, red napkin.
Once seated, our server, also one of the chef students at the school, was Heather, and perfectly charming. Presented the menus, we had the choice of starters - Cream of Garlic Soup, Scallop and Tomato Salad (over Watercress) with lime-mint dressing, or Chevre and Pistachio in Filo Packets. Terrell had the scallop salad and I had the soup. The soup was a potato and garlic soup. Salad spectacular, I was told the dressing with the tomatos was an incredible match. The soup was very good, but not anything special. Don't take this as a negative, it was, very good, but not 'spectatular', potato and garlic soup is plain, it's just in it's nature, but it was . . . . yummy!
Entree selections were Raspberry Chicken, it looked great, or Duck Breast, with Monterrey Jack and Green Chile Polenta. We both chose the duck, which had a port/red wine reduction sauce, that had the slightest hint of cherry. This was probably the best duck I have had in . . . . I can't say how long. We had questioned the paring of the duck with the polents, but it really worked well. The duck was served with finely sliced fennel, deep fried crisp, and on top of everything. What a great and unexpected flavor, very delicate.
Dessert was a selection of . . . . well . . . I can' remember all of the selections, they were not printed on the menu, but recited by the server, multiple selections, but Terrell chose the Lemon Curd with a small meringue on top, toasted with a torch, served with a shortbread cookie. Very good, very tart, real lemon. I chose the chocolate strawberry mousse cake, which had no cake. Dense, rich, and excellent, but again, like the soup, not anything special, but excellent. These are things that are common dishes in restaurants, but executed to the peak of perfection.
When the bill was presented, we were also brought a small bite of lemon chocolate ganache. Lemon and chocolat are a different combination, I think it worked, but not quite sure.
The Savory Palate is something to make the time for, we were in and out in 45 minutes, and not rushed at all.
So to my esteemed critic . . . Thank you for this one!!!
Call for reservations: 801.601.4769
121 Election Road
Draper, Utah
“In our opinon, food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”E.B. White (1899-1985) American essayist
Monday, August 31, 2009
Romano's Macaroni Grill
Without going into a lot of detail, we had lunch/dinner at the Macaroni Grill in Murray on Saturday. The food was acceptable, but nothing to write home about. Expected chain restaurant food. I have eaten at the Macaroni Grill location downtown on West Temple and 300 South several times, and the food there just seemed so much better. My one big question is . . . . They try to push their house wines, a "Chianti" is one of them, but is made in California. How in the Hell can Chianti be made in California??!!! Is California a little know part of Tuscany? How is the wine allowed to be labeled as such with the TTF/BATF labling laws. It is so misleading, and disrespecful of the the DOC. Probably will not stop there again until this changes.
Wine is the most civilized thing in the world.
~ Ernest Hemingway
Wine is the most civilized thing in the world.
~ Ernest Hemingway
Louis Latour Montagny 1er Cru 2006
The other day, we were thirsty for a white Burgundy, but not ready to spend a lot of money. I decided on the 2006 Louis Latour Montagny Premier Cru, "La Grande Roche", (90 points, Robert Parker) $19.99. At first taste, I was not sure I was going to like this wine, I was in the mood for a crisp Chardonnay (that is what white Burgundy is, Chardonnay), with nice acidity. My first impression was a little round on the palate, but other components worked. As I continued to taste, it really grew on me. Yes, a little round on the palate, that is just Montagny, from the Cote Chalonnaise, but a nice floral, apple/pear, stone fruit nose that follows through on the palate. It has some nice stone/mineral components, required for a white Burgundy. It does have good acidity to back up the nice fruit, but definitely not a "fruit bomb". For an inexpensive white Burgundy, this really does hit the mark, without spending a whole lot more money. Serve this with a fruit and cheese plate (avoid the bleu), a nice main course salad, halibut or even grilled pork chops.
"Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy."
Samuel Johnson
"Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy."
Samuel Johnson
Friday, August 28, 2009
Los Vascos Cabernet Sauvignon 2007 Chile
Sitting here sipping on the Los Vascos Cabernet Sauvignon 2007, $11.30, Cholchaugua Valley, Chile. (88 points, Stephen Tanzer) This is one of my favorite, "I want to feel like I am drinking something a-little special" wines. Very Bordeaux like, red berry, tobacco, herbal and tangy. If you are a fan of Bordeaux, or other old world cabs, this is your wine. Made in Chile, by Lafite Rothschild. A great everyday wine, or for something special.
After-dinner talk
Across the walnuts and the wine.
Alfred Lord Tennyson (1809-1892)
The Miller's Daughter, 31
After-dinner talk
Across the walnuts and the wine.
Alfred Lord Tennyson (1809-1892)
The Miller's Daughter, 31
Tea Rose Diner Murray Utah
I am sitting here sipping on a bottle of Los Vascos Cabernet 2007, thinking of the dinner we had tonight at the Tea Rose Diner, 65 E 5th Avenue(4880 S), Murray. More on the wine later. We have been wanting to try this place for dinner for a long time, but it is one of those places that sit in the back of your brain when you are trying to think of places to go, but tonight it was at the top of the list.
The dinner menu is Thai based. If you are looking for a Thai restaurant that has all of the fancy trappings from Thailand, you know . . . the carvings, prints, tchotchkes, gold bling everywhere . . . . this is not the place for you. Having 8 or 9 booths and a few tables in the middle of the floor, the place is small, and is something that should be on main street in mid America, with a couple of old farmers hovering over their coffee, while sitting at the counter. Not the place you would expect to find some of the finest homemade Thai cooking in town.
The Tea Rose Diner is also a bastion for tea, itself. We ordered a pot of oolong tea, and the server promptly asked, what kind? . . . who knew. She brought over the tea list, a binder with about 6 pages of different teas, and 3 different oolongs. We chose the oolong with lotus petals. A most exquisite, elegant, light tea. The lotus brought a floral sweetness and added complexity to your run of the mill oolong.
We started with the Fried Tofu, $5.00, which was better than most, a nice outer crust, moist and juicy inside, served with a sweet/hot peanut dipping sauce. We also ordered the Tea Rose Golden Veggie, $7.00, a selection of veggies (carrots, mushrooms, baby corn, broccoli, peas, zucchini) fried in a tempura type batter, served with a sweet chili sauce. WARNING-these come out very hot, and will burn you mouth. The veggies came out and were piled high on a plate.
For the entrees, we ordered the Thai Chicken Sweet and Sour, $8.50 and the Ginger Chicken, $8.50. The sweet and sour was not your Chinese American variety. Not breaded or battered, the chicken (in both dishes) was tender. The sauce was not gloppy thick and sweet, but more of a thin, broth based sauce. This dish combined the usual suspects, but additional depth and complexity were added by chunks of fresh tomato and cucumber. When I ordered the Ginger Chicken, the server asked if I would like it a bit hotter, I replied yes, not a 3 or 4 pepper hot, but a 1 to 2 pepper hot. It arrived perfectly hot. This dish had the chicken, onion, green pepper, mushroom and baby corn, an a lot of chunks and shredded ginger. Again, a thinner, broth based sauce, not thick. The flavor combination was inspired.
About half way through our dinner, a single woman walked in and sat in the booth behind us . . . . another foodie (we are everywhere). She asked us what we were having. We had a good conversation throughout the rest of our dinner, and hers. She is married, we later found out, and eating her way through the Salt Lake Magazine restaurant section, that is what brought her to the Tea Rose. She ordered the Green Curry and said it was very good. She added to our enjoyment of our dinner. If you are reading this, Thank You!
We left with several containers of leftovers. We then wondered, why did it take us so long to eat there. It won't be long for the next time. You should not stay away either!
Tea Rose Diner
65 E 5th Avenue(4880 S)
(one block west of State Street)
Murray, Utah 84107
Phone :(801)-685-6111
Fax (801)-685-6094
www.tearosediner.net
Good wine is a good familiar creature if it be well used.
William Shakespeare (1564-1616)
Othello, II. iii. (315)
The dinner menu is Thai based. If you are looking for a Thai restaurant that has all of the fancy trappings from Thailand, you know . . . the carvings, prints, tchotchkes, gold bling everywhere . . . . this is not the place for you. Having 8 or 9 booths and a few tables in the middle of the floor, the place is small, and is something that should be on main street in mid America, with a couple of old farmers hovering over their coffee, while sitting at the counter. Not the place you would expect to find some of the finest homemade Thai cooking in town.
The Tea Rose Diner is also a bastion for tea, itself. We ordered a pot of oolong tea, and the server promptly asked, what kind? . . . who knew. She brought over the tea list, a binder with about 6 pages of different teas, and 3 different oolongs. We chose the oolong with lotus petals. A most exquisite, elegant, light tea. The lotus brought a floral sweetness and added complexity to your run of the mill oolong.
We started with the Fried Tofu, $5.00, which was better than most, a nice outer crust, moist and juicy inside, served with a sweet/hot peanut dipping sauce. We also ordered the Tea Rose Golden Veggie, $7.00, a selection of veggies (carrots, mushrooms, baby corn, broccoli, peas, zucchini) fried in a tempura type batter, served with a sweet chili sauce. WARNING-these come out very hot, and will burn you mouth. The veggies came out and were piled high on a plate.
For the entrees, we ordered the Thai Chicken Sweet and Sour, $8.50 and the Ginger Chicken, $8.50. The sweet and sour was not your Chinese American variety. Not breaded or battered, the chicken (in both dishes) was tender. The sauce was not gloppy thick and sweet, but more of a thin, broth based sauce. This dish combined the usual suspects, but additional depth and complexity were added by chunks of fresh tomato and cucumber. When I ordered the Ginger Chicken, the server asked if I would like it a bit hotter, I replied yes, not a 3 or 4 pepper hot, but a 1 to 2 pepper hot. It arrived perfectly hot. This dish had the chicken, onion, green pepper, mushroom and baby corn, an a lot of chunks and shredded ginger. Again, a thinner, broth based sauce, not thick. The flavor combination was inspired.
About half way through our dinner, a single woman walked in and sat in the booth behind us . . . . another foodie (we are everywhere). She asked us what we were having. We had a good conversation throughout the rest of our dinner, and hers. She is married, we later found out, and eating her way through the Salt Lake Magazine restaurant section, that is what brought her to the Tea Rose. She ordered the Green Curry and said it was very good. She added to our enjoyment of our dinner. If you are reading this, Thank You!
We left with several containers of leftovers. We then wondered, why did it take us so long to eat there. It won't be long for the next time. You should not stay away either!
Tea Rose Diner
65 E 5th Avenue(4880 S)
(one block west of State Street)
Murray, Utah 84107
Phone :(801)-685-6111
Fax (801)-685-6094
www.tearosediner.net
Good wine is a good familiar creature if it be well used.
William Shakespeare (1564-1616)
Othello, II. iii. (315)
Subscribe to:
Posts (Atom)