Rex is back on his seafood kick so this time he cooked cod and again he opened a bottle of this Chablis from the Collins Collection so that I would not complain about his fish fixation. We will soon be moving on to the 2013. So, if this was one of your favorites as well, get it now. I am sure the 2013 will be just as fabulous, but there is something about this 2012 that I even converted my non-white drinking sister into appreciating great white Burgundy!!!. We review this wine every time it becomes available because we love drinking it. At the end of the email you will find a chili recipe . The Chef at Classic Café prepared this Chili to pair with the Chablis for a lecture tasting we did there in the winter. That was one of my all time favorite pairings. I included the recipe from the chef at Classic Café....I know it is not chili season, but it is something to try!!!
The Grand Roche has been sold out for every vintage since 2009!
$35.00 per bottle, 5% off 6, 10% off 12
Read about specific flavor profiles below.
Michele & Rex
2012 Grand Roche Chablis
Getting Michele to eat seafood is not always easy, but she does like halibut. Getting her to eat seafood two days in a row is usually impossible. When I told her I was cooking halibut for lunch she began to air her grievances regarding" seafood again today". When I explained I had chosen the halibut to try with the 2012 Grand Roche Chablis ( her favorite white wine currently) she had no complaints at all. This is highly structured chardonnay with lively mineral composition. The flavor profile encompasses peaches and apricot laced with limestone and wet stones. The Grand Roche is virtually unoaked. Though the finish is long it reaches a totally refreshing crispness at the end. We did the halibut in the oven, wrapped in foil with olive oil, butter, white wine, garlic, squash and zucchini. Michele ate the fish and she has now wandered off with the wine.
2012 Domaine Grand Roche Chablis
Chablis is that place in the far north of Burgundy which grows some of the most unusual and exquisite Chardonnay on earth. The climate is cool and the soil is kimmeridgian ( filled with ancient seashell) along with flint and chalk. Chablis is about purity of Chardonnay fruit combined cascading minerality. I prefer the un-oaked variety so that the mineral finish is unencumbered. The Domaine Grand Roche Chablis is un-oaked. Lemon infused with apricot and just a hint of something tropical ( mango?) are the make-up in this wines main flavor profile. The acids are tingly and refreshing. With spicy sausage and jalapeños this Chablis is totally cleansing. The lemon and apricot is apparent on the front palate, the finish is incredibly crisp. With mustard potato salad and coleslaw this Chablis is brightening, adding a freshness to the side dishes. The minerality becomes much more apparent when not fighting off a variety of fiery peppers. 780 Cases produced ( barely enough for summer)
**We retasted again last night at Jim & Lynda McDevitt's house, owner of Corner Wines. Of course, we opened another bottle as the first disappeared really fast. The wine is outstanding....and Jim is on board with it as well!!!
The Classic Cafe, Roanoke
Youts reached back to his West Texas roots for a dish his family used to throw together after Thanksgiving. The family typically roasted and smoked turkeys for friends and relatives, so there was plenty to go around. A surprise ingredient is leftover turkey gravy, which gives the chili all the flavor from the turkey-pan drippings - otherwise lost in a leftover dish. "It gives it that roasted and cooked flavor," Youts says. In his kitchen, he flavors his gravy with a mirepoix (chopped carrot, onion and celery) made from the vegetables roasted with the turkey, but home cooks can use whatever gravy they traditionally prepare.
NEXT-DAY TURKEY CHILI
*1/4 cup vegetable oil
* 2 cups chopped white onions
* 2 cloves garlic, minced
* 15-ounce can peeled whole tomatoes, undrained
* 1 cup leftover gravy
* 5-ounce can diced green chiles
* 1 tablespoon chili powder
* 2 teaspoons salt
* 1 teaspoon chopped fresh oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon Tabasco sauce
* 4 cups cubed or shredded cooked turkey meat
* Shredded Monterey Jack cheese, avocado slices and chopped scallions
In a heavy-bottomed soup pot, heat oil over medium heat. Add onions and garlic and sauté until translucent. Stir in tomatoes with juices, gravy, diced green chiles, chili powder, salt, oregano, cumin, red pepper flakes and Tabasco sauce. Simmer 15-20 minutes to allow flavors to meld, using spoon to break up whole tomatoes. Stir in turkey and simmer 15 minutes longer. Serve with shredded Monterey Jack cheese, avocado slices and scallions.
The proof is always in the glass!