Category Archives: Olga Chinon

Almost Provence

An old friend was about to celebrate an important birthday.  In years past, we have spent time together in Provence but since this year that is not possible Michele and I decided to create a Provencal menu at home.

Appetizers

We began with a thin slices of duck sausage, olives and breadsticks to accompany a Champagne toast.

Deutz Champagne “Amour de Deutz” Rosè 2008 Made from 64% Pinot Noir from Aÿ and Bouzy and 36% Chardonnay from Avize, Chouilly and Villers-Marmery. Traditional vinification in stainless steel takes place. The base wine is fermented at a low temperature and malolactic fermentation takes place. It is blended with a still Pinot Noir. Discreet fruit, floral notes, creamy strawberries, a touch of pastry.

Our first course was Poached Giant Shrimp with a basil, garlic and lemon mayonnaise sauce.

Saumur 2012 Parnay “Clos Romans” Domaine des Roches Neuves Thierry Germain made from 100% Chenin Blanc from 8-year-old vines on a 0.3-hectare vineyard that is a clos, surrounded by a wall built 300 years ago. The soil is sand, clay, and senonien limestone. Fermentation is in 400 liter barrels for 2 months. The wine is aged on the lees in 400 liter barrels for 9 months. The wine has hints of citrus fruit with a touch of apricot and honeydew and a touch apple. This is a very impressive wine and it went great with the shrimp.

Vegetable  Tian  — Michele  made  this  beautiful  vegetable  gratin,  called  a tian  in  Provence, with sliced potatoes, zucchini, and tomatoes baked on a bed of onions and topped with grated cheese.

Along with the tian, our main course was Breast of Duck with Fig  Sauce garnished  with  fresh  figs.

These are the fresh figs Michele used

 

Chinon “Les Picasses” 1989 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging in tank and bottle before release for about four years. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.

 

Dessert  was  Plum  Tart  with  Vanilla  Ice  Cream.  With  it  we  had  a dessert  wine.

Muscat Beaumes de Venise “Le Pèche d’ Emilie Alain Ignace Made from 100% Muscat petit grain rouge. The grapes come from 60 years old years old vines in lieux-dits Binquillon and La Tuillere and the soil is Miocene marine molasse. The bunches are destemmed and there is a cold pre fermentation. Fermentation lasts for 15 days and fortified with marc. It ages for 12 months in barrel. The wine has hints of cassis, strawberries and lychees. This is only the second time I had a Red Muscat Beumes de Venise.

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Filed under Beaumes de Venise, Champagne, Chinon, Deutz Rose, Olga Chinon

How Chinon Saved Lunch

 

Under the current circumstances, we have been ordering most of our groceries and household supplies from different sources.   Many of these sources are overwhelmed by the demand placed on them and some time the wrong items are sent. Michele ordered pork sausages with fennel but when they arrived they turned out to be chicken sausages with parsley and cheese.  Chicken sausages are usually beneath her consideration, but they were here and we were hungry, so Michele decided to cook them.

For an appetizer we had two different types of pecorino cheese, salami , taralli, and Italian “Air Bread”,  crisp crackers that Michele had come across at Eataly. 

The main course was the chicken sausages with sauteed peppers and red onions.  The  sausages  were  much  improved  by  the  peppers  and  together  with  the wonderful Chinon , it  was  a  good  meal.  

On the platter

On the plate  with  a crisp ciabatta  roll.

Chinon “Les Picasses” 1989 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging in tank and bottle before release for about four years. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.

For dessert, we had some homemade Wine Cookies with espresso.

 

 

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Filed under Chinon, Olga Chinon, Uncategorized

Three Pre- Birthday Celebrations with Wine and Food

The first celebration took place at the Oriental Gardens restaurant in New York Cities China Town

Soft Shell Crabs and they were fantastic!

We started with the Champagne Krug 1990  from the Krug Collection.

Then a fried sole with scallions.

Chablis Grand Cru just great

Puligny- Montrachet needs more time

1979 Chinon excellent

There was more food and wine but I got caught up in the eating and drinking.

 

Next on to La Pizza Fresca

We started with Krug NV

Then Chianti Classico 1971 Riserva Ducale from Ruffino

Pizza Margarita

Chateaueuf-du-Papes 1990 right on the money

Amarone 1967 Bertani

Pizza with Prosciutto

A young man waiting for his pizza

 

Next was Gastronomia Siciliana Norma

Buratta with arugula

Spaghetti with sea urchin (ricci di Mare) was fantastic

Chianti Classico 1996

Pizza with porchetta

Barolo 1989 – barolo at its best 1989 was a great vintage!

 

 

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Filed under Amarone, Barolo, Benanti, Chablis, Champagne, Chateaneuf du Pape, Chianti Classico, Krug, Krug Champagne, La Pizza Fresca, Olga Chinon, Pizza, Pizza and Wine, Principe Corsini, Uncategorized