Bill Buitenhuys
Bill Buitenhuys
So its Iron Chef night hosted by Arcadia Fine Wines at the Wolf/SubZero showroom. The ladies of Arcadia put their own twist on Iron Chef by defining a themed ingredient then having three local chefs (one professional, two trained but not ITB) prepare a dish with that ingredient. Dishes were cooked and served in series with two wines paired with each dish.
The theme is chorizo, using uncured Palacios brand chorizo.
Reception
2007 Chteau Ducasse Blanc (Graves) Bright red grapefruit w/plenty of body and well balanced acidity. Refreshing.
2008 Chteau de Campuget Ros (Costires-de-Nmes) 70% syrah, 30% grenache. Decent strawberry fruit, dry, but a bit hot and disjointed. Not a fan.
"Chef" Curtis Hecker
Chicken and Chorizo pasta with cream sauce. Lots of Moroccan spices (from Penzeys) for the chicken marinade, sauted with the chorizo, richly flavored cream sauce.
2007 Val de Vid Condessa Eylo Verdejo (Rueda) Super floral, medium body, and very zingy acidity. Good but not worth going back to. Good match with the pasta and cream sauce but goes all aqueous when combined with the chorizo.
2005 Palacios Remondo Rioja Propiedad (H. Remondo) (Rioja) Violet, charred wood, and band-aid with lots and lots of dark fruit. Despite the band-aid in the aromas the flavors and mouthfeel are clean and polished. All the rave at our table. Pass.
"Chef" Crel Vogel
Frisee salad w/ chorizo lardons with(out) quail egg, quail stuffed w/chorizo, dried cherry, hazelnuts, wrapped in prosciutto.
2007 Conreria d'Scala Dei Les Brugueres (Priorat) A full bodied garnacha blanco with lots of flavorful sweet fruit but a bit soft and boring for me.
2006 Schiefer Blaufrnkisch Eisenberg (Burgenland) Light and refreshing with red fruit, tomato leaf, fine dusty tannins, and a touch of acidity. Really nice overall balance and will make a fun summer red. My first blaufrankisch.
Chef Gio Osso (Estate House)
Flank steak (nicely med rare) w/ chorizo and manchego bread pudding, broiled goat cheese stuffed peppadeux (the Yaniger "crack ball")
2007 Oakville Winery Zinfandel (Napa) Oakville Winery is part of the Bonded Winery Number 9 portfolio. Brambly zin fruit with good overall structure and balance. It seems a bit polished and refined but it does taste good.
2007 Copain Syrah Tous Ensemble (Mendocino County) The first blended syrah from Copain, using fruit from Alder Springs, Eaglepoint Ranch, Hawks Butte and McDowell Valley. Deep, rich dark fruit, limestone laced tannins, peppery zing, a bit of oak that is not distracting or intrusive. Well done.
Overall a very fun night. Some good food, a handful of standout wines, and a bunch of laughs.
...and another recent bottle...
2005 Tenuta delle Terre Nere Etna Calderara Sottana (Sicily) Superb structure, ash, minerals, deep dark fruit, menthol, dried herbs, solid acidity all combined in joyous balance. Drink and hold all you can carry.
The theme is chorizo, using uncured Palacios brand chorizo.
Reception
2007 Chteau Ducasse Blanc (Graves) Bright red grapefruit w/plenty of body and well balanced acidity. Refreshing.
2008 Chteau de Campuget Ros (Costires-de-Nmes) 70% syrah, 30% grenache. Decent strawberry fruit, dry, but a bit hot and disjointed. Not a fan.
"Chef" Curtis Hecker
Chicken and Chorizo pasta with cream sauce. Lots of Moroccan spices (from Penzeys) for the chicken marinade, sauted with the chorizo, richly flavored cream sauce.
2007 Val de Vid Condessa Eylo Verdejo (Rueda) Super floral, medium body, and very zingy acidity. Good but not worth going back to. Good match with the pasta and cream sauce but goes all aqueous when combined with the chorizo.
2005 Palacios Remondo Rioja Propiedad (H. Remondo) (Rioja) Violet, charred wood, and band-aid with lots and lots of dark fruit. Despite the band-aid in the aromas the flavors and mouthfeel are clean and polished. All the rave at our table. Pass.
"Chef" Crel Vogel
Frisee salad w/ chorizo lardons with(out) quail egg, quail stuffed w/chorizo, dried cherry, hazelnuts, wrapped in prosciutto.
2007 Conreria d'Scala Dei Les Brugueres (Priorat) A full bodied garnacha blanco with lots of flavorful sweet fruit but a bit soft and boring for me.
2006 Schiefer Blaufrnkisch Eisenberg (Burgenland) Light and refreshing with red fruit, tomato leaf, fine dusty tannins, and a touch of acidity. Really nice overall balance and will make a fun summer red. My first blaufrankisch.
Chef Gio Osso (Estate House)
Flank steak (nicely med rare) w/ chorizo and manchego bread pudding, broiled goat cheese stuffed peppadeux (the Yaniger "crack ball")
2007 Oakville Winery Zinfandel (Napa) Oakville Winery is part of the Bonded Winery Number 9 portfolio. Brambly zin fruit with good overall structure and balance. It seems a bit polished and refined but it does taste good.
2007 Copain Syrah Tous Ensemble (Mendocino County) The first blended syrah from Copain, using fruit from Alder Springs, Eaglepoint Ranch, Hawks Butte and McDowell Valley. Deep, rich dark fruit, limestone laced tannins, peppery zing, a bit of oak that is not distracting or intrusive. Well done.
Overall a very fun night. Some good food, a handful of standout wines, and a bunch of laughs.
...and another recent bottle...
2005 Tenuta delle Terre Nere Etna Calderara Sottana (Sicily) Superb structure, ash, minerals, deep dark fruit, menthol, dried herbs, solid acidity all combined in joyous balance. Drink and hold all you can carry.