The Punch Down

Wine Quote Wednesday:

“Here’s to the man
Who owns the land
That bears the grapes
That makes the wine
That tastes as good
As this does.”
– Omar Khayyam

Weekend Snapshot!

Jack & Anne, guests at The Beazley House celebrating their engagement weekend with a glass of Expression 44º Pinot Noir and Expression 38º Chardonnay....

Cheers to the happy couple!

Pinot Fact Friday...Teenage Mutant Ninja Pinot

Well not quite...

However, Pinot noir can be particularly prone to mutation (suggesting it has active transposable elements), and thanks to its long history in cultivation there are nowadays hundreds of different clones in vineyards and vine collections worldwide. More than 50 are officially recognized in France compared to only 25 of the much more widely planted cabernet sauvignon.^[1]

--Wikipedia

An easy-peasy week-night indulgence inspired by one unopened bottle of Chardonnay...

What goes with Chardonnay?

Mmmmmmm Lobster.

Whooooaaaa lobster? Who whips up lobster on a Thursday night?

I do my friend. Thats who. And when you discover how easy broiling lobster tails is - you'll be busting this out to impress your friends/hubby/wifey what-ever every time you see lobster tail on sale.

And don't forget the Expression 38º Gap's Crown Chardonnay. Lobster makes Gap's Crown Chard sing.

Ingredients:

2 whole lobster tails

4 Tablespoons Of Butter, Softened
2 Tablespoons Of Grated Lemon Zest
1 Tablespoon Of Lemon Juice
2 Tablespoons Of Fresh Chopped Parsley
1/2 Teaspoon Of Cayenne Pepper

2 Tablespoon Oil

Directions:

Preheat the broiler

Beat the butter, lemon zest and juice, parsley, and cayenne pepper until blended.

Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly. Brush shells and meat with oil.

Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Oh and a little drawn butter on the side... mmmmm!

Bon Appetit!

Wine Quote Wednesday:

"Fill ev'ry glass, for wine inspires us,
And fires us
With courage, love and joy.
Women and wine should life employ.
Is there ought else on earth desirous?"

John Gay 1685 - 1732
The Beggar's Opera [1728], act II, sc. i, air 19

Pinot Fact Friday - Wait, white?

A white berried sport of Pinot noir was propagated in 1936 by Henri Gouges of Burgundy, and there is now 2.5ha planted of this grape which Clive Coates^[9] calls Pinot Gouges. Others call it Pinot Musigny. There is, however, no published evidence, nor any obvious reason, to believe that this is anything other than a (possibly quite fine) form of Pinot blanc, having simply arisen as a selected natural mutation of the original Pinot noir in the Gouges' vineyard. -- Wikipedia

 
  Vineyard worker, France circa. 1950

 

Thirsty Thursday...

Cheers boys!

Wine Quote Wednesday

Pour out the wine without restraint or stay,
Pour not by cups, but by the bellyful,
Pour out to all that wull.
Edmund Spenser (1552?-1599)
Epithalamion, 250

Monday Meal Inspiration: Go Oregonian!

Rachel Ray! You have done it again...

This recipe was born to highlight our Expression 44º 2008 Zena Crown Vineyard Pinot Noir. Yum-o!

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

I think the image below properly depicts my excitement about tonight's meal...

Pinot Fact Friday

Quick update: As mentioned in yesterday's post - I wanted to create a little something to celebrate Thirsty Thursday (aka drinka the Pinot with sumthin' nummy day) and last night I made Anthony Bourdain's Steak au Poivre.

For the first time - I poured cognac into a hot pan coated in butter, olive oil, pepper and the juices of my just seared steaks...

The aromas - heaven! The kitchen - splattered. Hot oil and cognac bursting all over the stove, me, the floor, everywhere...It was exhilarating.

So the pan was um, a bit too hot...Ya live, ya learn.  At least it did not burst into flames. The end result was delicious. However, I am picture less. Guess I will be making it again soon as to make good on my  promise of visual proof. 

Now, back to business. It's Pinot Fact Friday friends. Yes! Another theme day for this bloggy-blog.

Today's Fact: Pinot noir is an oldie but a goodie...

"Pinot noir is almost certainly a very ancient variety that may be only one or two generations removed from wild, Vitis sylvestris, vines. Though its origins are unclear,  In De re rustica, Columella describes a grape variety similar to Pinot noir in Burgundy during the 1st century AD." --- Wikipeida

Go forth, and impress your friends.

Happy Friday!