Category Archives: Cote-Rotie -Jamet

BBQ on a Summer Afternoon

I have never been good cooking on a bbq grill, but I do enjoy eating foods that have been grilled for me.  So I was  delighted  when friends  offered  to  prepare  a  bbq grilled  lunch.  What’s more, all of the meats and produce they would be cooking were sourced from local New Jersey farms.  Short of growing it myself, it would be hard to get anything fresher.

Suenen Champagne Oiry Blancs De Blancs Grand Cru Extra Brut made from 100% Chardonnay from the Grand Cru village of Cramant. The soil is chalk. The vins clairs (clear wines) are fermented partially in barrel and spend 9 months on the lees. The dosage is 2g/L. This is a delicate dry wine with floral aromatics, hints of green apple, a note of yellow plums and a touch of lemon with high acidity.

At the grill

Fresh zucchini on the grill

Corn on the grill

Shucking the corn

Super sweet corn grilled in the husk then shucked

Chorey-Les- Beaune 2016 “Les Beaumonts” Domaine Michel Mallard made from 100% Pinot Noir. The cuvee is produced at Les Beaumonts which faces southwest. The soil is heavy with a clayey limestone texture, with moderate stone content and good drainage. The vines are 50 and 55 years old. The grapes are sorted in the winery. Destemmed grapes and whole clusters are stacked in stainless steel vats or wooden casks. After about a week of maceration, fermentation begins. First the punching of the cap to gently extract liquids and later pumping over to adjust the tannin structure of the wine. The wine is then drawn off and some of the pressed grapes are added to the juice. The juice is then placed in French oak barrels. The wine is aged in 228 Burgundian oak turns 30% new from the forests of Allier and Vosges for 12 months. The wine has hints of cherry, raspberry, and blackberry. It was drinking well now but can last for many years.

Hot and sweet pork sausage, and herb marinated chicken on the grill

On the plate

Côtep Rotie 2001 Domaine Jamet made from 100% Syrah from 20 different parcels. Soil consists of various types of schist. Whole bunches are fermented and maceration lasts for about 3 weeks. The wine is aged for 22 months in barrels 15% are new. This is a wine that can age for 25 years. It is a medium bodied wine with hints of red fruit, black olive, kirsch, black pepper a touch of smoke, and a note of camphor. I was very impressed with this wine.

The burgers

Ready to eat

Sweet Cherry Tomato Salad with Basil and Pine Nuts


Dinner is served.  All  of  the  meats  were  from  River  Bend  Farm  in  Far  Hills,  NJ.

The meats were succulent and the vegetables fresh and sweet.

Gigondas 2016 “Confidentiel” La Domaine MonTiriua made from 80% Grenache and 20% Mourvedre from 10 hectares of 3 different parcels. Average age of vines is 75/85 years. The soil is Garrigues (plain soil) blue clayey sand and sandstone marl and yellow sand and sandstone. Pruning method is goblet or royat and cordon pruning with a maximum of 6 spurs and 2 buds. Harvest is manual. Traditional winemaking takes place, total destemming, light crushing, natural indigenous grape yeast. The wine is aged in cement vats for two winters then in bottle (no oak).  This is a big bold wine with hints of black fruit, violets and a touch of licorice. It is an impressive wine but needs another 5 years before it will be ready to drink.

We finished the wine with four excellent New Jersey cheeses  from  Valley  Shepherd Creamery.  There  was  a Crotin Goat, Smokey  Shepherd, Crema  di Blu and Valley Thunder.

It was quite a feast, but a slice of a lightly spiced and not too sweet zucchini bread was a welcome finale.

1 Comment

Filed under Burgundy, Champagne, Cote-Rotie -Jamet, Gigondas, Uncategorized