The Vineyard Press:
Wine Goals 2005


January 17, 2005


Hello Wine Enthusiast,

Happy New Year to you and yours from Cork and Karma. I sincerely hope that this is your year, not just for some superb wine appreciation but for hitting some personal goals too! Another year, another set of goals and another chance to accomplish them all. Here's a toast to you and your best year yet!

At Cork and Karma, we've been goal setting too. It's the focus of this month's feature article - but with a twist. We suggest creating some wine goals this year that incorporate such things as: starting and/or expanding your own private wine cellar, travel to a wine region, great must-drink-wines of the year, great wine stuff you should buy and a 'knock your socks off,' wine-paired, five course meal that will make your guests rave for years.

Read all about C&K's wine goals and I hope they will inspire you to achieve – with or without the wine.

Cheers,
Sandi

The achievement of your goal is assured the moment you commit yourself to it.
Mack R. Douglas

The most important key to achieving great success is to decide upon your goal and launch, get started, take action, move.
Brian Tracy

 Wine Goals 2005 - Make 2005 Your Year for Wine

Goal #1

This is the year that I'm going to really put some time, money and resources aside to expand my personal wine cellar.

Contrary to popular belief, not all wine cellars have to be an isolated room in your basement, with separate ventilation and space to store 500 or more bottles. Wine cellars can also be a wine cellar fridge (click here for a list of wine cellars options) that you could simply house in a storage closet in your condo or small living space. A cellar can even be outside your home
www.finewinereserve.com. Big, small, 25 or 500 bottles. You decide. A wine cellar is a great way to collect your favourite wines, share with friends and family at special functions, a unique inheritance to children or a loved one, a different way to invest and a great social place and conversation theme when home entertaining.

Are aged wines better than young wines? The best way to answer this question is to try a bottle of 1961 Chateau Pétrus, now auctioning for the low price of $10 000.00 CDN.

But, as most of us are not able to afford this luxurious pleasure, the next best thing is to consciously make an effort to buy or taste wines that are older (ideally greater than five years from the vintage date on the label). Just because a wine is older doesn't mean you will like it better, and younger wines can surprise with their unique character.

In general, aged wine tends to be more refined, with their mellower edges (tannins) so the mouth feel is much smoother with less of a bite. The fruity nuances of a younger wine will have developed into a subdued mellow fruitiness. The colour changes too; usually darkening from ruby garnet to deeper garnet rimmed with orange or brick. This colour change occurs due to the oxidative process (the effect of the air within the bottle on the wine that occurs over time).

Consider your wine cellar; what you envision and your budget. If you'd like a few hints to help get you started, contact Cork and Karma for a free consultation at: info@corkandkarma.com.

Goal #2

I'm going to plan a road trip to a wine region with friends or family. A great way to incorporate my vacation and my love of wines.

There are so many places within your province that you can travel to this year. And ways to accommodate almost any budget. Here are a few of my favourites: Niagara-on-the-lake, Prince Edward County (east of Peterborough, Ontario), Eastern Townships of Quebec and the Okanagan Valley for BC lovers.

Incorporating vineyard tours and visiting wine boutiques as part of your travels is a great way to try out new wines and broaden your palate. Here are a few useful websites to help when planning your next wine trip to Niagara or Quebec:
www.wineofcanada.com ; Okanagan; www.grapeandwine.com
and Prince Edward County: www.pec.on.ca/pec.

And for those willing to splurge, why not travel to Italy or California? Here are two more websites to help you plan:
www.italianmade.com; www.travelcalifornia.com.

Happy Traveling!

Goal #3

My top five 'must-drink' wines for this year are:

1. Cabernet Sauvignon, Joseph Phelps Vineyards, Napa, California, 2001, $90

This is such a beautiful wine that I wish I could use it as a perfume. It's a powerhouse of a red. Loaded with cherry and blackberry. Tons of fruit on the palate with a sweet oak lingering on the long balanced finish. Cellar aging until 2012. I score this one a 9/10 and Wine Spectator's James Laube 89/100.

2. Gimblett Gravels, Merlot, Craggy Range, Hawke's Bay, New Zealand, 2002, $42.00

This is a heady wine full of black fruits, spice, chocolate and coffee with a hint of tobacco. The palate is rich, lush and full with similar flavours and very fine-grained tannins. Cellar potential is at least ten years. I score this wine 9/10 and Wine Spectator's Harvey Steiman scored it 86/100.

3. Cabernet Sauvignon, Cakebread Cellars, Napa Valley, California, 2001, $95.00

Has a classic Napa Valley cabernet aroma of ripe black cherry and currant fruit with integrated toast and vanilla oak tones. This wine is rich, elegant and is well structured with ripe, round tannins and a persistent long fruit filled finish. This wine will age well up to 12 years.


4. Rosemount, Mudgee Hill of Gold, Shiraz, Australia, 2001, $24.00

Brighter, livelier and juicier than most Australian Shiraz, a vibrant wine with crisp blackberry, plum and vaguely leafy-herbal flavors that persist on the finish. Cellar potential until 2010. I score this wine a 9/10 and Wine Spectator's Harvey Steiman scored it 90/100.

5. D'Arenberg, The Footbolt Old Vine, McLaren Vale, Shiraz, Australia, 2001, $25.00

Bright and jazzy, with delicious blackberry and cherry and subtle touches of anise and pepper in the long finish. Cellar potential until 2010. I scored this wine 9/10 and the Wine Spectator's Harvey Steiman scored it 90/100.

What 'must-drink' wines are on your list for this year? To help you start your list, here's a link to the top 100 wines; www.sfgate.com Top 100 wines from 2004. Now you can create your own list! If you want to know where to purchase any of these wines, just email me direct;
Email us today at sandi@corkandkarma.com.


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Goal #4

This is the year I'm going to collect more wine gadgets – oh how I love a good gadget. In particular, I'll take a Laguiole Professional Corkscrew in Pistachio for $189.95 click here for a full list of other gadgets.

Or how about E&V Victoria Decanter in Pewter retailing at $475.00 click her for a full list of other decanters.

Make a list of wine accessories, glassware, stemware, or decanters for yourself this year. Although, my personal favourite gadget of all time is my Vacu Vin by Concerto www.vacuvin.nl. This is a wonderful gizmo for wine novices and connoisseurs alike. It's ideal for those times when you open a bottle of wine but only want one glass. What do you do with the rest? I hope you don't pour it down the drain or worse yet, you re-cork it and three days later have another glass and wonder why it tastes funny. The solution is to extract the air out of the bottle with the Vacu-vin. Presto, you have great tasting left over wine that will last up to five days. Now that's inventive. Only $19.95 USD.

Goal #5

This is the year I'm finally going to have that dinner party I've been wanting to host for some time. I'm going to invite six people over for a five course, formal sit-down dinner with each course paired with an accompanying wine. This should definitely gain some serious gastronomique points with my friends!

I've already planned the menu and I hope this inspires you to create your own - even if it's simply an intimate affair for two. I'm sure they would really appreciate the effort.

Note: The recipes below I have personally made with fantastic results, or has been recommended to me.

Soup: Champagne Peach Soup
Wine: From LCBO, Moet et Chandon Brut Rose Champagne, $65.10, product code 482026. From SAQ, same product, $69.00 - code 03185370 074831

Appetizer: Petals of Fresh Sea Scallops with Exotic Fruit, Lime, Sesame Oil and Chives
Wine: From LCBO, from Vintages January 22 release date, Jean-Baptiste Riesling Kabinett 2002, $15.95, product code 480517. From SAQ, Deinhard Dry Riesling Qba Rheinhessen Allemagne 2003, $11.95 product code 04003310 652101

Palate Cleanser: Basil and Lime Sorbet

Main Course: Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce
Wine: From LCBO, Cabernet Sauvignon, Markham Vineyards, Napa Valley, 2000, $39.95, product code 989095
From SAQ, Zinfandel Markham Napa California 2000, $30.50, product code 00898262

Dessert: Warm Truffle Filled Chocolate Soufflé Cakes
Wine: From LCBO, CH. HAUT BERGERON SAUTERNES LA GUYENNOISE, 2001, $ 44.95 product code 606038, From SAQ, Château Haut Bergeron Sauternes 2001, $52.00, product code 03419466 140651

Your wine goals for this year should be personal and reflect how you'd like to stimulate and develop your palate. I hope I've given you some ideas that will inspire you to learn, do and taste more.

Recipes

Champagne Peach Soup
Serves 4 (double this recipe for 8)

This soup is very easy to prepare and looks fantastic if you serve in a martini or open flute glass.

Ingredients
1 1/2 cups canned peaches, drained
1 cup evaporated mild
½ cup whole milk
½ cup sour cream
½ cup champagne (or dry white sparkling wine)
¼ teaspoon lemon juice
¼ teaspoon ginger powder
orange flavoured liqueur (Grand Marnier) to taste
1 to 2 tablespoons peaches (or apricot) jam

Garnish
Very thin peach slices
Sprigs of fresh mint

Place peaches, evaporated milk, whole milk, sour cream, champagne, lemon juice, ginger, and extract in a blender; blend to form a smooth mixture. Add liqueur to taste and jam if required. Blend well.

Chill soup overnight, to allow for a fuller flavour. Stir before serving. If necessary, add a little extra champagne or milk to make a thinner soup. Adjust flavours if desired. To serve, pour soup into your chosen glassware. Garnish each with a peach slice and sprig of fresh mint.

This recipe is courtesy of Margaret H. Dickenson from her award-winning book titled, 'From the Ambassador's Table'. To order this visually stunning recipe book – visit Chapters online here.

Fresh Sea Scallops with Exotic Fruit Relish, Lime, Sesame Oil, and Chives
Serves 6

Exotic Fruit Relish
1 papaya, minced
6 lychees, minced
1 mango, minced
1 kiwi, dices
1 tsp. ginger grated
2 Tbs peach schnapps
In a large bowl, mix fruits with grated ginger and peach schnapps. Set aside for 30 mins.

Sea Scallops
12 jumbo fresh sea scallops
3 limes juiced
2 Tbs. chives, finely chopped
2 Tbs. light sesame oil
2 Tbs. parmesan cheese, freshly grated
Salt and pepper to taste
Cut each scallop horizontally into as many slices as you can get and set aside.

Garnish
18 basil leaves
5 chive blossoms (or edible flowers)
1 tsp. paprika
To serve
Place 2 tbs. of fruit relish in the centre of a plate and arrange raw sea scallops as petals around the relish creating a flower (the center being fruit relish).
Delicately drizzle each sea scallop with lime juice and sesame oil and season with salt and pepper. Then sprinkle with parmesan cheese and chives. Garnish each flower with a chive blossom and 3 basil leaves. Dust edges of plate with paprika and serve.
Recipe courtesy of chef: Bernard Guillas from the 'La Jolla Beach & Tennis Club in California

Basil and Lime Sorbet
Yield: 4 (Double the quantities for 8)

Ingredients
Basil and Lime Sorbet
• 5 oz water
• 5 oz sugar
• 6 limes, zested
• 5 oz juice of lime
• very large bunch basil, pounded to a puree

Directions:
Basil and Lime Sorbet
1. Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest.
2. Remove from the heat, and allow to cool for a while.
3. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

For a copy of this recipe, click here: www.foodtv.ca. © Jamie Oliver 2002

Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce
Yield: 4 (Double quantities for 8)

A rack of lamb may seem intimidating at first but it's really just a small roast with some bones attached. Ask your butcher to 'French' the rack, which means to remove all the trim from between the bones. Also make sure the 'chine' bone has been removed, as this will make it much easier for you to slice it when the time comes. So that you don't overcook it, I strongly recommend using a meat thermometer; you'll get guaranteed results regardless of how different your oven is from mine!

Ingredients:
Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce
• 2 rack of lamb, cleaned (save trimmings)
• Coarse salt and cracked pepper
• 3 tbsp of olive oil or vegetable oil
• 1 cup of red Zinfandel wine or other big bodied red wine such as Shiraz or Cabernet Sauvignon
• 1 cup of chicken or beef stock, homemade or canned
• 3 x bay leaves
• 1 bunch of tarragon, roughly chopped (save a few sprigs for garnish)
• 1 x egg yolk
• 1/4 cup of grainy mustard
• 1 cup of course bread crumbs
• Salt and pepper

Directions:
Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce
1. Preheat oven to 400 degrees F (200 degrees C). Season the meat with coarse salt and freshly ground pepper. Preheat a sauté pan large enough to hold both lamb racks over medium-high heat.
2. Add the olive oil and the lamb racks, meat side down and brown well. At this point you're not trying to cook the meat through, you're just adding rich caramelized flavour to it that would be impossible once it's insulated by the breadcrumb crust. Using tongs, turn racks and brown the bone side. Place on a plate, resting on its bones while preparing the crust and sauce.
3. Toss the lamb trimmings into the sauté pan and brown until well caramelized. Drain excess fat and then pour the Zinfandel into pan, scraping up the brown bits with a wooden spoon. This is known as 'deglazing.' The brown bits are caramelized juices from the meat and will add a ton of flavour to the sauce. Add the stock and bay leaves then simmer until the liquid reduces by 2/3 two thirds to a sauce-like consistency.
4. Meanwhile in a small bowl mix the tarragon, egg yolk and mustard together. Pat this mixture around the meaty part of the lamb racks, applying pressure to make it adhere. Pat on the breadcrumbs. Place the lamb racks onto a baking sheet and bake until crust is golden, about 10 to 15 minutes. Insert a meat thermometer into the thickest part of the meat, when it reads 140 degrees F (70 C), it's a perfect medium rare.
5. Rest on a rack for at least 10 minutes before slicing. This will allow the meat that's stressed out from the heat of the grill to relax and reabsorb the juices that are driven to the center of the cut. By letting it rest you won't end up with a platter of juice and dry meat!
6. With a sharp knife, slice the lamb racks between every second rib bone. Place two pieces in a warm bowl and spoon some Zinfandel sauce around them. Garnish with a sprig of tarragon.
For a copy of this recipe, click here: www.foodtv.ca. © Michael Smith

Warm Truffle Filled Chocolate Soufflé Cakes
Serves 4 to 8

These cakes will ooze a rich truffle filling when you cut into them.

Ingredients
9 oz Bittersweet rich dark chocolate, coarsely chopped
¾ cup unsalted cultured butter
6 eggs, separated
1 cup granulated sugar
½ tsp. salt
4 to 8 champagne truffles
Heavy cream
Sifted icing sugar

Butter four 1 cup or eight ½ cup ramekins and dust with sugar.
Melt together chocolate and butter over gently simmering water.
Whip egg yolks and ¾ cup of sugar until well blended. Add melted chocolate butter mixture and mix well.
Whip egg whites and salt until soft peaks form; fold into chocolate mixture.
Spoon into ramekins and insert on truffle into centre of each. Place in 350 degree F oven for 20 to 30 minutes or until firm to the touch and top is slightly crusty.
Let cool slightly. Sprinkle with sifted icing sugar.
Serve the warm soufflé cake beside a pool of strawberry puree and few puffs of softly whipped cream, lightly sweetened to taste.

Recipe courtesy of Chef Elka Gilmore of San Francisco's famous restaurant in the Miyako Hotel.