Wine Review: Klinker Brick Bricks & Roses Rosé 2019

Klinker Brick, Bricks & Roses, 2019, Lodi, CA.  A blend of 40% Grenache, 24% Mourvedre, 18% Syrah, 18% Cargnane. TFM price $16.99.

Rosé.  Lodi.  Checks two of my boxes.  This sounded like a delicious blend. Plus I've heard a lot of good things about Klinker Brick Winery.  This was worth a try.

Winemaker's Notes: Mouthwatering notes of white peach and strawberry lead into a crisp and refreshing texture that integrates subtle acidity with a balanced and slightly generous mid-palate. True to the Klinker Brick style, this wine retains an exceptional balance of freshness and aromatics, while still providing the dry finish that makes it a perfect pairing for tuna nicoise, roast chicken, or mixed greens with feta cheese.

Have to say, looking at the Winemaker's notes, Dave and I were way off the mark.  For starters, we did not find anything on the nose; non-descript. Palate was acid, acid, acid.  Disappointing that we did not find any fruit notes or crispness. No character. This was a light body Rosé with a long tart, acidic finish.  After the acidity disipated, I was left with a tartness that reminded me of green apple, just short of pithy.  Not sure how the flavor profile would change if I had with food. 

Based on my last few Rosé purchases, I'm going to give up on purchasing them.  I'll wait until my sampling comes back and we'll revisit Rosés together.

Wine Review: Riondo Prosecco Rosé - Recipe: Rosé Sangria

Let me begin with ... I SURVIVED!  

• New store manager.  
• New store manager rules.  
• Employee hours being cut.  
• And let's not forget, new managers just don't know what to do with me.  Other TFM's and grocery stores, don't have anyone who does what I do.

Sooooo, to celebrate that I'm still a TFM employee, I had to open a bottle of bubbles.  Although I don't need a reason to open bubbles, this seemed to call for it.

I've shyed away from Riondo Prosecco for a while.  Only because the price had increased signifcantly and La Marca was less expensive.  (FYI - this is no longer the case as La Marca has gone up significanly.)  But, Riondo has a NEW Prosecco Rosé.

This is from Italy and has lots and lots of enjoyable bubbles.  Refreshing.  Perfect for summer.  TFM price $12.99.

*****

Rosé Sangria

1 bottle (750ml) Rosé

1 c. POM pomegranate juice

2/3 c. freshly squeezed lemon juice (2 to 3 large lemons)

1/3 to ½ c. granulated sugar*

½ c. triple sec

½ c. brandy

12 strawberries, sliced (stems removed)

Add sugar and lemon juice to large pitcher. Stir to dissolve sugar.  Add remaining ingredients.  Refrigerate for at least 2 hours.  Serve over ice with some of the macerated strawberries.

* Adjust the sugar based on the flavor of your Rosé.  (The Rosé I used was bitter and required more sugar.)

I adapted this from Ina Garten's Rosé Sangria; a light, summery Sangria.  So why did I alter her recipe ... 

     1. She added water and for me that was just diluting the wine.  

     2. Superfine sugar measures more than granulated sugar and I didn't want this to be too sweet. 

     3. The Rosé I used - Chateau Ste. Michelle's Rosé was bitter and I had to mask that flavor.  

Have to tell you, this is addictive. Also, the strawberries give the flavor a nice strawberry note. DELICIOUS if I do say so myself (and Dave).  

I did prepare this recipe a second time using Sunseeker Rosé.  This was also bitter.  Sugar took care of this and you would never know.

Chateau Ste. Michelle Rosé  - TFM $12.99.

Sunseeker Rosé - TFM $11.99.

Wine Review: Knotty Vines Chardonnay, 2018

Blogger has changed for the worse ... I hate that I can no longer incorporate images next to my text.  AGH!!!  But, that's not the point of this post.

I was having a craving King Salmon and Chardonnay ... 

King Salmon poached in butter. 
(Yes, will trade husband.  Some days
will give him away.)

Have to say Knotty Vines 2018 Chardonnay was quite enjoyable and had character.  Petrol and grassy nose.  On the palatte I did taste a hint of pineapple and it had a refreshing green apple tartness giving it a bit of a pucker. Medium body and just short of creamy.  Mild acidity.   This did linger on the palatte for a bit and was tart.  Paired perfectly with my salmon.  Definitley a wine I recommend.  Great price at $12.99.

Winemaker's Notes:  A freshly balanced and flavorful Chardonnay that flaunts vibrant peach, green apple and tropical notes, followed by a lively acidity and rich creamy vanilla finish.  Green apple, tropical peach, mineral, smooth.  Fresh, lively acid balance with sweet green apple, peach, creamy oak.  100% Chardonnay. French oak with weekly battonage.

Wine Review: Planeta Rose, 2019

Oh where to go with this wine review ... ?  I guess just read on.

Rosé wines have become all the rage and their prices have increased tremendously. I enjoy a nice Rosé but not one that will break the bank.  TFM had one at a nice price point and it was from Italy with notes (indicated on the back label) of strawberry and pomegranate.  A bonus for me was 50% of the grapes used were Nero d'Avola (a favorite red that I enjoy); remaining 50% Syrah.  At $13.99 Planeta  Rosé, 2019 sounded like it was right up my alley and worth a try. 

Summary - Planeta Rosé, 2019, from Italy.  50/50 blend of Nero d'Avola and Syrah.  $13.99.

Winemaker Notes:  Our Rosé, fresh and fruity, represents all the feeling of a Sicilian summer.  Its colour is that of a summer sunset.  The fresh aromas of strawberry make it a marvellously friendly wine, and easy to drink.  Enjoy Planeta's Rosé in good company, as an aperitif with tapas, raw fish, fresh salads or alone with seasonal fruit.

Bottle #1 - It reminded me of a light bright Vinho Verde but with a hint of strawberry.  Although short on finish (like Vinho Verdes is), it was enjoyable and a delightful patio wine; summer sipper.  This will pair nicely with seafood and cheese.  Based on this bottle - If you enjoy Rosé and want something not too dry, different, and with a nice price, you should put this on your list of must haves.  

Bottle #2 (first bottle was so enjoyable, I HAD to have a second) - NOT the same. Although I did get the hint of strawberry and this time a hint of pomegranate, this bottle was an acid bomb.  Did not enjoy it as a sipper and it had to have food.  Alas, nothing in the house to pair with it.  Dave tried it and said, "please don't make me drink this."

So, my thoughts on this ... based on the winemaker's notes, I want to believe bottle #1 is the true indicator of this wine, but I can't guarantee it.  This is selling very well at the store.  My quesiton is, are there repeat customers?  I don't plan on purchasing bottle #3 to make a decision.  BUT, if my wine and food sampling come back soon and this is still in the store I will open it up and we can make a decision together.  If you happen to purchase a bottle, please let me know your thoughts.

Wine Review: Replica Knockoff Chardonnay, 2019 - Recipe: Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

As Aretha Franklin's song Day Dreaming goes ... "day drinking and I'm thinking of you, day drinking and I'm thinking of you..."  

Isn't this piece of
Wild Alaskan King Salmon perfect?!

Wild Alaskan King Salmon is in!!!  Have to tell you, this is my all time favorite fish. Something I'll splurge on once, or twice, a year.  Taking one for the team, I had to do some day drinking. I purchased  a beautiful piece of salmon (above) for lunch and a bottle of Replica Knockoff Chardonnay.

Replica Knockoff Chardonnay, 2019.  This was on the 90/20 display and price was very reasonable at $13.99.  Plus, in the past, I've sampled out Replica's other knockoff wines, side by side with what they were knocking off  for a lesser price - ie. Replica's Retrofit Chardonnay with Rombauer Chardonnay and Retrofit was prefered by 98% of my customers.  

Winemaker's Notes: (which sad to say are the same as 2018's so is this truly 2019's notes?) Tropical fruit, caramel, and spice notes crisply balance full-bodied flavors that echo the nose of this California Chardonnay, while adding some yellow stone-fruit flavors.

I have the wineries tasting notes above because this wine, for lack of a better word, killed my palate. Aside from that, I'll give say it was at best, one note. For me Replica Knockoff Chardonnay had a petrol nose and that is all I got.  On my palate I found a hint of petrol and the acidity more than I enjoy; it wasn't a sipping wine and needed food (thank goodness I purchased the salmon).  It is defintely an oaked Chardonnay.  Have to say, this had to warm up significantly for the acidity to calm down.  But, it did not help the flavor profile. Paired nicely with my salmon and buerre blanc sauce.  Dave tasted this and it was ... "no way".

*****

Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

Preheat oven to 400 degrees.

Place parchment paper on a baking sheet.  Place salmon on parchment paper and season with Crazy Jane's Basil Seasoning.  Top with lemon slices and a couple pats of butter.  Crimp parchment closed (see YouTube on how to make en Papillote).  Bake in preheated oven for 12 to 15 minutes.

This was cooked to perfection for me.  Very moist.

Lemon Basil Beurre Blanc Sauce

(adapted from The New York Times Seafood Cookbook)

1/2 c. loosely packed basil leaves

2 Tbl. heavy cream

3 oz. Replica Knockoff Chardonnay

2 Tbl. white wine vinegar

2 Tbl. fresh lemon juice

1 small shallot, diced

6 Tbl. butter

salt to taste

Puree basil and heavy cream in a mini-chopper or immersion blender. Set aside.

In a small saucepan, add Chardonnay, vinegar, lemon juice and shallot.  Brint to a boil and continue to cook until reduced by half.  Remove from heat and add basil-cream mixture.  Return to a low heat and whisk in butter, 1 tablespoon at a time, until thoroughly incorporated. Strain sauce. Season with salt to taste.

Serving size: enough for 3/4 lb. salmon

For me this sauce was too thin and needed more flavor.  However, it was nice with the salmon and chardonnay (even though drinking the Chardonnay was awful).  The sauce helped to mellow the acidity in the wine.  Could even do this sauce with chicken.  

Let's just say this sauce/recipe is a work in progress for me. Maybe add lemon zest?  Capers instead of basil?  Thyme? If I do come up with another version, I will update this post.  That won't be until I save up enough money to purchase another piece of Wild Alaskan King Salmon.  Pricy but oh so tasty!

Wine Review: Austin Paso Robles Cabernet Sauvignon, NV

Those of you who know me, know I have favorite wineries and favorite regions. Since I'm purchasing wines to review, you are subject to the wines that meet my favorite criteria.  I'm not into indepth reviews.  I have more fun disecting the flavors and notes on my palate. (Gotta love the swirling and sipping.) Not so much with the bouquet/nose and legs.

The wine for this post checks off both criteria for my purchase - favorite winery and favorite region. So here we go ... !!!

Austin Hope Winery - Austin Paso Robles Cabernet Sauvignon, NV

Wow!  For me this was outstanding and I highly recommend. I will go so far as to say a MUST purchase.

Fruit forward Cassis. As I swirled and sipped I found hints of  dark berries both fresh and baking.  Also prunes. Hint of vanilla and tobacco. Borders on jammy.  Tons of character. Nicely balanced.  Slight hint of tannins but nicely integrated so you don't have to have food making it a nice sipper.  Loooong enjoyable finish.

Great bottle of wine that won't break the bank.  It is non-vintage.  TFM's price is $23.99 and well worth it.  Total Wine has it for $23.49 (TFM finally has a competative price).  Purchase 4 bottles at TFM and get 10% off.

I recommended this to a customer and when he was back in the store shopping and with 2 bottles of this wine in his hand thank me for turning and his wife on to something new.

When I can do my food and wine tastings again, if this is in stock, it will be one of the first wines I open. I have to share it.

AGH!!!! Not being able to do my tastings is killing me.

Winemaker Notes:  Fruit forward Cabernet Sauvignon with aromas of dark fruit, fresh vanilla bean, and hints of coffee.  On the palette, dark fruit flavors are balanced with savory notes black pepper and touch of tobacco.

Wine Review: Giesen Sauvignon Blanc, 2020 - Recipe: Crab Stuffed Shrimp

With so many customers asking me when I'll start sampling again, I'm getting more and more anxious to get back to what I enjoy doing - sampling food and wine.  I'm always walking around the store thinking of food and recipes.  So many new wines in the store, not to mention new vintages.  So, what I'm going to try and do is post easy recipes and/or wine reviews.  Yes.  I will drink so you don't have to.  I will take one for the team. Besides, it will help me to, knowlegably, recommend wines. These posts will not be on a scheduled basis.  Only if I have something of value to pass on.  But, P.S., I just purchased 5 new wines so stay tuned.

With that said ... HAVE I GOT A WINE AND RECIPE FOR YOU!  Plus, these are a perfect pairing.

New, on the 90/20 display is Giesen Sauvignon Blanc, 2020, from Marlborough.  It has a nice bold grapefruit flavor and a mild gooseberry note.  It does not have the gooseberry pucker some Marlborough Sauv Blancs have.  Lighter body with a medium finish.  Great summer wine.  Sipper; does not have to have food to be enjoyed. Perfect price at $13.99.

Winemaker Notes:  Fruit from the Wairau Valley brings bright tropical fruit underlined by acidity.  Awatere Valley fruit provides richness and depth with notes of herb and a dry finish.

*****

When I was waiting on a customer in seafood he asked me if the grilling shrimp could be stuffed with TFM's crab cakes.  What!  Now why didn't I think of that?!  Of course with that thought in my head I had to test it out.  It doesn't get any easier than this recipe.

Crab Stuffed Shrimp

3 colossal grilling shrimp

1 TFM crab cake - Ultimate or Maryland

lemon (optional)

butter (optional)

Seasoning (optional)

Preheat oven to 375 degrees. 

Remove shell from shrimp, leaving tail on.  Place on oven safe dish with butterflied side (cut side) facing down and tail curled up.

Portion crab cake into thirds.  Place one third on top of each shrimp and press tail lightly on crab.

Optional: dot with butter and/or seasoning (ie. Old Bay).

Bake in preheated oven for 13 to 15 minutes. Remove from oven and serve with lemon wedge.

(Note:  See below.  This can be cooked in the microwave.)

Butterflied side down with crab on top
and tail lightly pressed down.

Dotted with butter and sprinkled with Old Bay.
Ready for the oven.

 
After the customer mentioned his idea, I had to try this at work.  I prepared 3 shrimp, with the Maryland crab cake and microwaved for 3 minutes.  I hear you, "what? microwave fish?!"  Heck, if TFM sells the microwave pouches for shrimp and salmon, why couldn't I do this?  Anyway, these came out perfectly cooked.

End result of cooking in microwave pouch.

Darkness of crab is because these are the

Maryland crab cakes.

It's easy to make your own microwave "pouch" at home.  Place shrimp on a plate and cover tightly with plastic wrap.  Do not leave any venting.  

I used Maryland crab cakes a work and the Ultimate's at home.  Both work well.  Choose the flavor you prefer.

TFM's Maryland crab cakes - a little more filler and more Old Bay seasoning.

TFM's Ultimate crab cakes - less filler and a tad larger than the Maryland.  Does not have Old Bay flavor profile.

Hope you enjoy. Apologies for not being a photographer.