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Loving Provence Rose

Domaine Houchart

Available at almost all BC liquor stores.

Aromatic and fresh with brambly notes and a white peppery finish, this is a well-structured rosé, wonderfully versatile for food and wine pairings. Dry and complex, a slight dried blueberry element gives this wine the perfect structure to be enjoyed with smoked fish
and meats.

Alamos cabernet

My sous chef and friend brought a tasty little 'affordable' wine over the other night.  With these days of barely being able to live in this expensive city, sometimes you have to be conscious of where you spend your money.

2011 Alamos cabernet from Argentina was just rated 90 points by Wine Advocate.

Flavors of dark berries and spice and pairs well with steak, lamb or grilled vegetables.

Price: wait for it............... is $14.99 and on sale this month for $13.99

We love chardonnay

Okay, I know half of the wine drinkers can't stand chardonnay but my belief is that they were raised on something super cheap and full of oak chips.  If you haven't had a good chardonnay lately then spend some money and try another bottle.

*Remember, chardonnay goes with meals that are rich and creamy, not spicy!!!!

Here's one of our home staples:

Wine of the month

Yes, another italian red by the famous producer, ANTINORI.  2010 Pepoli Chianti.  Opened it up tonight and sipped it with roasted chicken, roasted butternut squash and yams with sauteed bok choy for some green leafy goodness.

"This dry red has an intense aroma of red berries, accompanied by hints of vanilla and chocolate. it shows great structure on the palate, with elegant and gentle tannins. A true expression of its fruity aromas are evident in the lingering after-taste." BCLDB




Fall wine recommendation

2008 Chianti by Fontodi, italy.

I'd put this up against any tuscan wine under $75.  This chianti is drinking amazing for $33.99 and available at most of your government liquor stores.

What's with Burrata?

Okay, for those of you that have not tried this 'trendy' new cheese then you must do.  Burrata, has in fact been around since the 1900's but has recently become all the rage in the soft cheese category.  It's the buffalo mozzarella of cheeses.  Hmmmm, what cheese will be next???

Anyhow, a bit about Burrata by wikipedia: It is a fresh italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.

History: Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet and cream. Burrata was probably first made around 1920 or possibly 1900 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. It is generally believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an Artisanal cheese, Burrata maintained its premium-product status even after it began to be made in a number of factories throughout Apulia.

Now this brings me to my experience.  A friend of mine dropped in the other day and gave me a huge chunk of Bresaola (air cured beef).  What a treat I must say.  That same day, another lovely friend of mine gave me two containers of Burrata.  Well, what to do?  I went over to my friend Jesse's house and as we were watching the kids as the wives went out on the town, I began to build our masterpeice.  Below is a presentation of Bresaola, fresh burrata from Bosa Foods and topped with fresh Arugula and dash of Truffle Oil.  Oh, and how can I forget, a couple of great bottles of Brunello.  Man, life is GOOD!


Pork chops

Here's dinner the other night:

Bone in pork chops from Windsor meats in Edgemont Village.  I tried for Veal chops but sold out!


Render a handful of chopped pancetta and remove the meat from the pan.

Pan sear the previously seasoned (salt and pepper) chops to the high heated pan and sear each side.

Transfer the pan to an oven at 400F and cook till your liking.  

Let the meat rest on a plate (minimum 10 minutes).

While resting, pan fry some shallots in the existing pan and add 250ml of chicken stock and reduce.  Before the stock has evaporated, add 250ml of heavy cream and a TBS of peppercorns.  Add the any remaining juices from the resting pork.  Reduce  until thick and add the previously seared pancetta.

Slice up your pork chops and smother in the peppercorn sauce.

Served with portabello, truffle linguini and fresh sautee'd asparagus.

Oh, and a nice bottle of Piane Delle Vigne 2005 Brunello to go along!

Gotta love Italian reds

Here's a gem for $39.99.  Villa Di Capezzana is 80% Sangiovese 20% cabernet and boasts dense and sweet tannins while having well balanced acidity in harmony with both texture and body.  A long and persistent finish with  fruit flavors fromsmall red fruits and ending with spicy tones.  Great with a robust red meat meal.


Available at Park Royal Liquor store in West Vancouver.


Lucente by Frescobaldi

Here's a great super tuscan by Frescobaldi.  As some of you may know, the 2007 vintage in italy was considered 'excellent!' Composed of Sangiovese and Merlot this wine boasts flavours of plum and blackberry with structured yet a smooth finish.  Enjoy some Italy with your next full flavoured meal at home.

Excellent with grilled lamb chops, beef or cheeses.

$39.99 at your local government liquor store.

Hello, chardonnay fans!

Here's a terrific chardonnay from a very well know producer.  Yes, Rodney Strong, has produced an excellent Chardonnay from the Chalk Hill District of California's wine region.   This Chardonnay has both a creamy and crisp mouthfeel with lingering flavours of vanilla and spice.  If you haven't tried chardonnay in a while, buy a bottle and pair it with a nice crab salad or seared scallops with vanilla bean butter.  Sorry, no recipes this time.

*Remember, spicy foods and chardonnay don't pair well together.

2008 Rodney Strong 'Chalk Hill' Chardonnay 


Available at most government liquor stores


Decembers Wine of Month

Hello everyone,

Okay okay, its $95 a bottle BUT..... I had the opportunity to try the new vintage of Tignanello 2007 (80% Sangiovese, 15% Cabernet and 5% Cab Franc) on New Years Eve and what a treat! 

"Tignanello 2007 is a wine which presents itself with a great impact. To the nose, this wine opens with a pleasant concentration of aromas ranging from ripe red fruit to spiciness; with hints of vanilla and toasty notes which compose a bouquet with great persistence and elegance. It is a wine of unquestionable personality, with typical characteristics which deeply bond the wine with the land where it was born, exalting and rewarding this maximum expression of the wonderfully ripened sangiovese, so particularly optimal in this harvest."*

When I was in the wine industry I sold Antinori for over 5 years and was very lucky to try each and every vintage while I was working as a sales rep.  The 2007 vintage is, BY FAR, the best vintage I have tasted.  So, if it's in the budget, buy a bottle or two and lie it down for that special occasion.  If you're lucky enough to find a magnum at your local government liquor store, grab one too!



Dominus anyone?

September 24,2010 at Mr. Case's house:  A night of magical vintages of Dominus wines from Napa Valley.  Vintages from 1991-2006 all paired with exotic game supplied by including muscovy duck breast, kangaroo, Chicken Ballantine, Venison and more.....

What a night