Move Over Diamonds...

...Rubis are this girl's best friend! Rarely would I speak in opposition of the legendary bombshell Marilyn Monroe or her tribute to the diamond... that was until I met Louis Barthelemy's Rubis Brut Rose Champagne. The Rubis (French for Ruby) is one of the rarest and most precious of jewels so it seemed quite fitting to name Barthelemy's cuvee after it. This Rubis is composed of Chardonnay and Pinot Noir and is elegant and refined with a feminine pink hue. Rich aromas of cherries, red currants and cocoa will seduce you. Of course this would please palates at any time of the day but I'm dreaming of  Barthelemy's Rubis and a cocoa dusted dark chocolate truffle.

Wondering where to find this beautiful Champagne? Join me Thursday, February 7 at Protocol Wine Studio for "Ardor in the Bubbles", a Communal Table tasting to taste this and many others. It will  not be for the weak of heart with fine examples of Champagne, Cava, Franciacorta, Cremant and Sparkling wine. Hearts will be aflutter with our surprise reception wine: the soon-to-be hottest varietal in the wine arena today followed by a Saber Exhibition to kick off the night.

6:30pm – 8:00pm pst
Limited seating $20 per person
Email to RSVP : PoisedPalate@gmail.com
4186 Sorrento Valley Blvd Suite H
San Diego Ca 92121
Twinkle lights on in full force to light your way!

Can't make it but need this Champagne? Email me @ PoisedPalate@gmail.com

Slainte! 

Retreat to the Broken Shed...

Those of us who love vodka probably already have our "go to" brand but I'm always in interested to try others. So, of course when a vodka from New Zealand was brought to my attention I was intrigued.

More intriguing yet is this vodka is made from some of the purest water in the world from the sparsely populated Southern Alps. It is distilled with Whey, which they call milk honey.

It all began in 2009, in a small lake town in the mountains of New Zealand's Southern Alps when Broken Shed Vodka was born to Mark O'Brien, Mark Simmonds and Steve Turner. The name itself comes from its inception in the Broken Shed belonging to Mark O'Brien. These days the Shed is no longer used for crafting and producing their vodka and is now used for tasting events.

First I tried it on the rocks. What impressed me was the true purity in the taste; like a white tea with a kiss of sweetness. It can easily be sipped alone but, as I am lover of martinis I gave it a test taste with a recipe provided to me by Broken Shed...the Broken Basil.

Broken Basil Martini

Ingredients:
2 Parts Broken Shed Vodka
Generous Amount of  Crushed Bail Leaves
1 Full Basil Leaf
1 Part Passion-fruit Juice
1 Part Apple Juice

Directions:
Shake all ingredients in a shaker with crushed ice. Pour into a chilled martini glass. Garnish with the full basil leaf. Spring isn't here yet, but this cocktail makes you think it isn't far from now!

It is becoming more available in the US and at the $30-35 USD price, for this quality, I am indeed impressed. Get yourself a bottle today!

Holiday Kick Off Wine That's Oh So Fine!

Ready...set...go! Beaujolais Nouveau release 2012 is upon us (the Thursday before Thanksgiving) and to me it signifies kick off for the holidays! Most consumers can recall seeing Beaujolais Nouveau on the shelves every year around this time but might not understand the beauty of this wine for the holiday season. And yes, there is some brilliant Cru Beaujolais (to be explored further in a future post) that has age ability but Beaujolais Nouveau is released young and meant to be enjoyed upon release and celebrated!

And now as I begin to write my shopping list for Thanksgiving I thought I would share my plans, suggestions and briefly wax poetic on Beaujolais Nouveau and a few other favorites for the Thanksgiving table.

1. 2012 George Duboeuf', Beaujolais Nouveau, Beaujolais, France $12 ;Pomegranate! It is singing of this glorious fruit as well as cranberries, red currant,peach and a punch of black pepper. Perfect for parties and a crowd pleaser for the season!
(Note: They release a special one for Whole Foods only and is pictured above)

2. NV Lucien Albrecht, Cremant D'Alsace Brut Rose, Alsace, France $19; In my mind no holiday table (or really any table!) is complete without a bottle of bubbly and this is my chic little value go to. It's dry and offers notes of toast, strawberries, raspberries, citrus and a hint of herbal, get a full glass, it goes quick!

3. 2011 VML,  Gewurztraminer, Sonoma, CA $25; I discovered this beauty on a recent trip, it's dry and crisp with notes of rose petals, lychee, citrus, green apple and dressed in an absolutely gorgeous label.

4. 2011 Bodegas Martin Codax, Burgans, Albarino, Rias Baixas, Spain $15; This is one of my new favorites and whether you offer it as an aperitif and with cheese (fantastic with Asiago) or serve it with turkey and stuffing the notes of peach, lime, pineapple and mango with a hint of chalky minerality will brings smiles to all your guests.

5. 2010 Four Graces, Pinot Noir, Willamette Valley, OR $32; It's an elegant woman in a black dress, classic and sophisticated with notes of cranberries, strawberries, cherries and even hints of violet and black tea.

May I also suggest as a twist if you'd like to try something new this year,  give Cornish game hens a whirl! They are small, and make an equally beautiful presentation...roast them in a pomegranate molasses and red wine sauce and garnish with pomegranate seeds for holiday flair!

Happy Thanksgiving and Slainte!

Celebrate International Champagne Day!

October has always been one of my favorite months of the year; the changing of the leaves, the chill in the air and of course.... pumpkin season! However this year I am more enamored with this month than ever as I learned that Friday, October 26 has been decreed the third annual International Champagne Day!

What exactly is this one may ask? It is a social media event and day designated to enjoying the beauty of Champagne and is celebrated all over the world. How can you participate? There are many ways whether you want to throw a party at your home, pop open that bottle you have been saving or go and partake at one of the events locally. Be sure to post what you're tasting on Facebook, Twitter , Instagram or whatever your favorite social media medium may be. To find out where events are being held in your area and to participate check out the events page on Eventbrite.

I will be starting my celebration with a Rose from my favorite Champagne, the first established Champagne House in 1729...Ruinart. For my tasting notes and food pairings throughout the day follow me on Facebook , twitter @PoisedPalate and on Instagram @PoisedPalate.

Keep in mind, while lovely, sparkling wines are are not Champagne. It is only Champagne if it comes from the Champagne region in France itself.

A votre sante!

Old World Meets New at Vina Los Vascos

 

As early as 1815 Chateau Lafite Rothschild has had a reputation for producing some of the finest and most elegant wines in the world. In 1855 Lafite was awarded the honor of First Growth status within the 1855 Classification.

Fast forward to 1988 when Los Vascos, one of Chile's oldest wine estates is managed by Domaines Barons de Rothschild (Lafite) who starts a modernization and investment program. Los Vascos is a 560 hectare vineyard located in Caneten Valley of Colchagua province in Chile. The goal here under the direct technical supervision of Domaine Barons de Rothschild (Lafite) is to produce the finest and most balanced wines with elegance and harmony. 

I recently tried one of the Los Vascos wines myself and was impressed with 2010 Los Vascos Sauvignon Blanc. It beholds lovely aromatics of grapefruit, white peach, tropical fruits and a hint of basil. There is a zippy lime acidity that awakens your palate and continues to offer more tropical notes. As well as the fruit I really enjoy the notes of fresh herbs, as if they were just plucked from your garden; chives, basil, parsley and tarragon.

Suggested food pairing you ask?

For me personally I would make a pesto with basil, chives and parsley, a squeeze of lemon or lime, toasted pine nuts, salt, pepper and olive oil. I would toss the pesto with angel hair pasta and then garnish the dish with a healthy does of fresh chevre (or goat cheese) allowing it to melt into the warm pesto pasta and becoming a gooey and delicious creamy sauce. 

Slainte!