Just came a pretty interesting press release from FindTheBest.com, a so-called “unbiased data-driven comparison engine.”  The site has released the highest rated alcoholic beverages of 2011 broken up by “Top 10” lists in several categories. Check out the press release attached below, and weigh in on the results!

SANTA BARBARA, Calif., Dec. 14, 2011 /PRNewswire/ – FindTheBest, an unbiased data-driven comparison engine, just released the Smart Badges for the highest rated alcoholic beverages—beers, brandy, champagne, wine, gin, rum, tequila, vodka, and whiskey— just in time for all your holiday hosting!

The Smart Rating is a single score based on a combination of trusted industry ratings and expert reviews for a particular product or service. The Smart Rating for alcoholic beverages is based on features such as origin, calories, alcohol content, brand name and more. While a top Smart Rating signifies consistent, positive ratings across the board, FindTheBest’s Smart Badge program highlights the leader in every industry.

Beers

Allagash Tripel Reserve
Lagunitas Lucky 13
Avery Maharaja
Celebrator Doppelbock
Anchor Brewing Porter
Bear Republic Red Rocket Ale
Lagunitas Undercover Investigation Shut-Down Ale
Ayinger Brau-Weisse
Lagunitas Maximus
Chimay White Ale

Brandy

Paul Masson Grand Amber VSOP
Paul Masson Grand Amber VS
Courvoisier L’Essence de Courvoisier
ORO Pisco Italia Mosto Verde
Landy Cognac XO
Bache-Gabrielsen Cognac VSOP
Leopold Gourmel Cognac Age des Epices
Pere Magloire Calvados XO
Leopold Gourmel Cognac Age du Fruit
Pierre Ferrand Grande Champagne 1972 Vintage Cognac

Champagne

Louis Roederer Cristal Brut
Krug Grande Cuvee
Pol Roger Brut Vintage
Roederer Estate L’Ermitage Brut Rose
Charles Heidsieck Champagne Charlie
Charles Heidsieck Brut Reserve
Louis Roederer Cristal Rose
Roederer Estate L’Ermitage Estate
Roederer Estate Brut
Louis Roederer Brut Premier

Gin

Tanqueray No. 10 Gin
Van Gogh Gin
The Tradewinds “Cutlass” Gin
Nolet’s Silver Dry Gin
New Amsterdam Gin
Brandons Gin
Old Raj Gin
G’ Vine Nouaison Gin
North Shore Distillery Distiller’s Gin No. 6
Zuidam Dry Gin

Rum

English Harbour 1981 Rum
Rhum Clement Cuvee Homere
Ron Abuelo 12 Year Old Rum
Vizcaya VXOP Solera Rum
Carupano Legendario Rum
Pampero Aniversario Rum
El Dorado 21 Year Old Rum
Plantation XO 20th Anniversary Rum
Santa Teresa 1796 Rum de Solera
Botran Anejo Reserva Rum

Tequila

El Tesoro de Don Felipe Anejo Tequila
Espolon Tequila Anejo
Milagro Select Barrel Reserve Reposado
Orgullo Anejo Tequila
Tequila Blu Reposado Tequila
El Tequileno Platino Tequila
Magave Anejo Tequila
Casa Noble Single Barrel Extra Anejo Tequila
Rey Sol Extra-Aged Anejo Tequila
Tequila Cinco Blancos Anejo Tequila

Vodka

Zyr
Nadared
Diesel
Dry Fly
San Francisco China Beach
Stolichnaya Elit
Rökk
Nemiroff Delikat
Nemiroff Lex
Beyond

Whiskey

Dalmore 18 Year Old Single Highland Malt Scotch Whisky
Tyrconnell 10 Year Old Single Malt Madeira Cask Finish Irish Whiskey
Kingdom 17 Year Old Scotch
Caol Ila Single Malt Scotch Distillers Edition
Balvenie 14 Year Old Single Malt Scotch
Glenmorangie Old Single Malt Scotch
Glenmorangie Single Malt Scotch
Rebel Yell Kentucky Straight Bourbon Whiskey
Aberlour 18 Year Old Single Malt Scotch
Bulleit Small Batch Rye Whiskey

Wine

Dow
Doubleback
Quinta do Vallado
Staglin
Hall
Pride
Mitolo
Coho
Shaya
Zaca Mesa

ABOUT FINDTHEBEST.COM

FindTheBest is an unbiased, data-driven comparison engine. We organize and present data in a consumer-friendly format so that you can make quick and informed decisions based on what’s important to you.

Inspired by our recent segment on three new flavored vodkas on the market, we’ve compiled a few cocktail recipes containing SKYY Ginger Vodka, Nutliquor and Adult Chocolate Milk (but not all together, of course!)

SKYY Ginger Vodka

1. Canadian Bacon Caesar

Ingredients

2 oz. SKYY Infusions Ginger Vodka
4 oz. Clamato Juice
1/2 oz. Lemon Juice
1/2 tbsp. Capers
1 tbsp. Bacon Bits
2 dash(es) Worcestershire Sauce

Instructions

Combine all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with fresh ice. Garnish with pickled green bean.

2. SKYY Ginger Sour

Ingredients

2 oz. SKYY Infusions Ginger Vodka
1 oz. Lemon Juice
1/2 oz. Egg White
1/2 oz. Maple Syrup

Instructions

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with twist of lemon.

Nutliquor

1. NutLiquor PB&J Martini

Ingredients

2 1/2 oz. NutLiquor
1/2 oz. Chambord

Instructions

Garnish with maraschino cherry.

2. NutLiquor Cup Martini

Ingredients

2 1/2 oz. NutLiquor
1/2 oz. Chocolate Vodka
1/2 oz. Heavy Cream

Instructions

Shake and strain into martini glass laced with chocolate syrup.
Top with Chocolate CREAM alcohol infused whipped cream
Garnish with 1/2 peanut butter cup on rim.

Adult Chocolate Milk

1. Morning Bliss

Ingredients

2 oz Adult Chocolate Milk
1 oz Butterscotch Schnapps
Hot or iced coffee if desired

Instructions

Iced: Fill large glass with ice. Add coffee, Adult Chocolate Milk and schnapps.

2. White Delight

Ingredients

1 oz Adult Chocolate Milk
1 oz Amaretto
1 oz Heavy Cream
Nutmeg for Garnish.

Instructions

Mix ingredients and serve cold.
Or serve it warmed with the addition of 1 oz Triple Sec and Whipped Cream.

According to Sandy Block, the Vice President of Beverage Operations for Legal Sea Foods, “There’s a special affinity between the wines of Alsace and seafood.” To celebrate this captivating pairing of food and wine, Legal Sea Foods has commemorated June 2011 as “Alsace Month.” And in the first of a series of dinners celebrating the wines and region, Block and the Legal team from its Park Plaza location welcomed Olivier Humbrecht of Domaine Zind-Humbrecht, one of the world’s most respected producers of Alsatian wines.

Humbrecht is a 12th generation winemaker whose family has a long history of viticulture dating back to the 1600′s. Humbrecht also has the distinct honor of being a Master of Wine and – rather amazingly- was the first Frenchman ever to receive the title.  For context, of all people that participate in the many years of schooling necessary to become a Master of Wine, only 10 percent ultimately qualify and today there are fewer than 300 individuals in the world – Block being one himself – with the esteemed status.

It was clear from the start of the evening that  Humbrecht had a passion for all things wine. He began by speaking at length about Alsace’s rare climate, one that is “semi-continental” with harsh winters and hot summers as well as the region’s terroir and its many different soil types, all held within a small geographical area.  Humbrecht explained how wines produced in vineyards mere acres from one another could display very different characteristics and giving Alsatian wines very diverse – and very unique – styles.

Humbrecht also discussed his decision in 1997 to transition Domaine Zind-Humbrecht into biodynamic production and becoming one of the first French wineries to do so.  He made clear, however, that the move to biodynamic production was as much a philosophical shift, as it was a change to the production process.  “One must consider the [grape] as a living organism… one that thinks… and winemakers must do things to help it feel better,” Humbrecht said.

Over the course of the evening, Humbrecht presented several of his wines including three Rieslings, one Pinot Blanc, one Gewurtztraminer, and one Pinot Gris. Each wine was expertly paired with several courses prepared by Legal Sea Foods chef Jose Davila.

The first courses brought a delectable jumbo lump crab tartelette and decadent shrimp queso fundido each paired with the gentle, light and delicious 2008 Pinot Blanc. The shellfish hors d’ oeuvres were followed by smoked wild king salmon with fried capers and dill aioli that was paired, and contrasted, with both a 2007 and a 2006 Riesling. From our perspective, the sharper, more fruit-forward 2007 vintage won the comparison with a pairing that drew out the natural sweetness of the salmon.

Next came the grilled rainbow trout  and “Brand” Grand Cru 2007 Riesling whose exquisite pairing was somehow upstaged by the glorious  2007 “Clos St. Urbain” Gewurtztraminer and hickory wood-grilled duck breast.  The Gewurtztraminer was sincerely one of the most delightful wines we’ve had in a long time.  Marvelously aromatic, the nose was reminiscent of roses and mangoes, and the flavors… oh, the flavors… delicate with the slightest of sweetness yet rich enough to stand up to the bracingly bold flavors of the duck.

The evening’s dessert featured a decadent pear rhubarb Napoleon topped with vanilla ice cream and paired with the 2008 Pinot Gris whose acidity gently cut through the sweetness of the luscious finale, one marking the end of a memorable night.

After tasting each skillfully crafted wine from Domaine Zind-Humbrecht, it’s no surprise that Robert Parker once said, “I don’t know what is more mind-boggling, the quality of Domaine Zind Humbrecht’s wines or Olivier Humbrecht’s complete dedication to quality. This tall, powerful, and intellectual man may well be the finest winemaker in the world.”

We couldn’t agree more… Many thanks to Sandy Block and his brilliant team at Legal Sea Foods and, of course, Olivier Humbrecht who was quite gracious in taking the time to speak with us. – SL

Quite a many beer enthusiasts (that we know, anyway) only drink wine once in a while, usually with food and almost never by itself. This is even more true for those that only drink mass produced beer.

There are however, several beers that are brewed with wine related elements (whether it be the addition of grapes during the brewing process, bottle fermenting, barrel aging) that, for some beer lovers, might be a good segue into wine.

Here are a few favorites:

1. Dogfish Head Midas Touch Golden Elixir: Brewed with white Muscat grapes, honey and saffron,the recipe for this beer was discovered in the tomb of King Midas and is over 2700 years old! Midas Touch has a copper like color with a taste that is effervescent and a sweetness uncommon in most beers with strong white wine and honey flavors.

2. Stone Vertical Epic 10.10.10: A Belgian style triple, the juice of Muscat, Gerwurztraimer and Sauvignon Blanc grapes are added to Vertical Epic’s secondary fermentation. The beer is described by most as being very wine-like with floral and fruit aromas and taste that is dry and slightly spicy

3. Goose Island Sofie: A Saison/Farmhouse ale fermented with wild yeasts and aged with organic orange peels in French oak barrels that previous held Chardonnay wine. The beer is subtlety sour with smooth citrus flavors and great effervescence

4. Allagash Victoria: A Belgian strong pale ale brewed with crushed Chardonnay grapes, Victoria has light aromas of fruit and spice, and light grape and sweet melon flavors.

5. Samuel Adams Infinium: A recently released limited edition beer, Infinium was brewed by Boston Beer Company in collaboration with Germany’s Weihenstephan Brewery. The beer is most notably Champagne-like with a deep golden color, fine bubbles and a fruity, elegant aroma.

American consumption of wine is on the rise, so it is not surprising that lots of companies, many completely unrelated to wine, are getting involved in the industry. I was not surprised, then, when I saw that the very successful HBO television series, The Sopranos, now has its own line of Italian wines. Before you get carried away picturing Tony stomping on grapes or taking care of talkative employees, let me clarify what this means. HBO and Duggan Distillers created Vesuvio Import Company, named after Artie Bucco’s restaurant in the show, to bring in quality wine from all over Italy and put their label on it.  Since wine was such an enormous part of the show, and Italian wine is so popular in America, they figured it could be a hit. Bada bing bada boom…

When Ryan Maloney was introduced to the line while vacationing in Aruba, he knew instantly this was something his clientele would appreciate. He was even more enthralled when he found out that a few of the actors from the series were touring the States promoting the wine and using part of the bottle sale proceeds for charity. A signing and tasting was, thus, locked and loaded.

The event started at 1PM, but fans who had preordered at least one case of the wine were invited to come early through the back and meet cast members Tony Darrow (Larry Boy Barese), Arthur Nascarella (Carlo Gervasi), and Federico Castelluccio (Furio Guinta). By 12:30, though, a line had already accumulated proving that even though the show may have been taken off the air, its fan base is alive and well.

I got a chance to talk with the guys before they were greeted by the mob, and I could not help but wonder if it took much acting to portray their characters on The Sopranos. I was a bit taken aback by the brashness and unprofessionalism of some of their answers to my questions (or the questions I got back), but I suppose I should not have expected anything else.

The wines, on the other hand, actually exceeded my expectations. There was one Prosecco, two Pinot Grigios, one Pinot Noir, an IGT blend and three Chianti (one DOCG, one Classico, and one Riserva) all moderately priced between $10-$30. The Prosecco and the Chianti Classico were probably my favorites. I loved the former because it was fragrant with notes of apples, almonds and apricots. In the mouth it was delicate and creamy, with perfect effervescence. At only $13 this bubbly is an absolute bargain. The Chianti Classico was also a great bargain at $20. Inexpensive Chianti is always a crapshoot, but this one, with its cherry, spice and vanilla, was complex and interesting.  And I am not just saying that out of fear for my life!

While I enjoyed meeting the Sopranos and tasting some great wine, my favorite part of the event was that it was for a great cause.Julio’s and the cast of Sopranos raised more than $3,000 for the Franciscan Children’s Hospital in just one day. I think that kind of charity might absolve at least a few of their past sins. For more pictures of the event, check out www.juliosliquors.com/coppermine/index.php – RB

Randall Grahm is best known in the wine industry for his kooky labels, advocacy of Rhone varietals, and eccentric personality. Five years ago, however, Grahm closed the curtain on more than just his Chardonnay and decided to become a “serious” winemaker who practices ABC (anything but Chardonnay or Cabernet), strict biodynamic farming, and a dedication to terroir, a French term used to describe all of the environmental factors that make a wine.

Recently, Grahm wrote a book about these winemaking beliefs, called Been Doon So Long. The book is a collection of his own stories, literary parodies including In Da Vino Commedia: The Vinferno, a take on wine hell, and even a rock opera dedicated to wine called: Born to Rhone. The book is hilarious and insightful, and has received rave reviews from many critics; it even received the prestigious James Beard Award for literature.

I have always been a fan of Grahm and Bonny Doon wines, so I was absolutely thrilled when I learned he would be signing books and pouring wine at Bauer’s on Newbury and that I would have a chance to speak with him. I know that it is frowned upon for an interviewer to become enthralled with her or his interviewee but, after talking with the “Rhone Ranger” and tasting his wine, I could not help myself…

As soon as Grahm walked in, only a few minutes late which is amazing for a winemaker, we got to talking wine. 2007 was the year that Bonny Doon really changed directions. After a health scare and a newborn, Grahm found inspiration to do what he had always aspired to do. He sold his very successful Big House and Cardinal Zin labels and became dedicated to producing terroir-based wine. By exerting less control in the winery and showing greater respect for the elements, he has produced a product of which he is obviously proud.

Grahm notes that when a winemaker takes a passive role in the winery and allows a wine’s terroir to shine, it is “absolutely unmistakable in the taste of the wine” but difficult to describe in words. “It is more like pornography in that you know it when you taste it. It is a continuum of different flavors that just keep going. They persist like the clocks in Dali’s painting Persistence of Memory.” I can’t say I fully understood Grahm’s explanation of terroir, but I did think the wines he was pouring were a lot more complex and seductive than the wines he made before he got “serious.”

We tasted the 2009 Ca’ del Solo Albarino, the 2009 Ca’ del Solo Muscat, the 2010 Vin Gris de Cigare (Rhone Blend Rose), the 2009 Contra (Rhone Blend Red), the 2007 “Le Pousseur” Syrah, and the 2007 Le Cigare Volant (Rhone Blend Red), all of which are available at Bauer’s. I like all of the wines, but my favorites were the Albarino and Syrah. I loved the lychee, lemon, and ginger aromas of the white, and its powerful acidity made the wine exceptional. The red was spicy and exotic, yet the alcohol and tannins were perfectly balanced, which is rare in California Syrahs.

Yep. Randall Grahm was exactly how I imagined him to be: extremely interesting, a bit quirky, and very passionate about wine. His labels may not be as fun as they used to but who cares? We shouldn’t be judging a bottle by its labels anyway… – RB

Many people do not understand how New Englanders bear the long cold winters. I may have lived here for only three years, but I think I finally get it: we trudge through the snow, we settle for produce from South America, and we find a way to make four pairs of long johns fit under our pants, all because we know what comes next: Spring. We know that if we just grit (or chatter) our teeth, and bundle up, we will have Sox baseball, lobster, and a whole season of official celebrations for almost everything. My favorite of these celebrations is definitely the Nantucket Wine Festival: it is delicious food, it is amazing wine, I cannot think of a better crowd with whom to greet the Spring, and it is in Nantucket!

If this years festivities can be judged by the kickoff event last week at the Liberty Hotel, I think that our fifteen major blizzards were well worth the wait.

As a teaser, let’s start with what I had for lunch: caviar and fois gras. The former came from a local company, The Little Pearl, and I am just going to say this: Yum! Homemade blini, crème fraiche and a variety of different delicious caviar they brought in from Idaho. I think it is fair to say, the state has moved well beyond potatoes. The latter, Hudson Valley Foie Gras, pretty much made my day with their traditional and black truffle spreads. You can count on finding me at both of their booths at any given time during the festival.

Before finishing my perfectly balanced meal with a wine inspired cupcake, I figured I should probably try the wine being poured that day. There to represent Merriam Vineyards was the owner himself, Peter Merriam. Peter is a local whosplits his time between his home in the Northeast and his winery in Sonoma, California. I have to admit I was a little skeptical when I saw that our only choices were Chardonnay and Merlot but, after trying both, I was impressed. The wines were exciting, complex, and judging by the amount of empty bottles I saw at the end of the event, they were very popular.

The event ended with a speech and toast from the NWF president, Dennis Toner, and by the end of his thank you’s, there was not a frown in the room. I walked out of the hotel that afternoon in sunglasses and short sleeves. I do not know if it was the wine or the realization that the highly anticipated Nantucket Wine Festival, hence Spring, is actually almost here, but I actually felt warm with only one layer on.…

Argyle sparkling wine was a standard when I lived in Seattle. It was fairly local being from the Willamette Valley in Oregon, it was reasonably priced, and, most importantly, it was good juice. Unfortunately,when I moved to Boston, flip-flops were not the only thing I had to give up -  I also had to find a new Friday night bubbly. So, you can imagine my delight when I received an email inviting me to two Argyle tastings with the winemaker, Rollin Soles, in one week! The first was an industry event at Silvertone Restaurant in the financial district.

This was definitely not the kind of tasting I usually attend: there were no tasting sheets, no spit buckets, and only one table/bar, headed by the restaurant’s owner, Josh Childs. At this event they poured all bubbles: the 2007 Brut, 2007 Brut Rose, 2002 Brut, and 2000 “Extended Tirage” Brut. The thing that stood out to me right away was that all of the wines had a vintage date, which is extremely rare for sparkling wine. Most are a mixture of grapes from different years and different vineyards, blended so that it will taste and smell exactly the same every year.

Argyle approaches their wine differently; they want it to represent the climate and terroir in which it grew. I like this philosophy both in practice and in theory. Of the wines we tasted, the “Extended Tirage” Brut definitely stood out as the star. It was aged for ten years on the lees, which added a luscious creaminess to its tropical fruit and complexity. I definitely stole seconds (and maybe thirds) when Josh was not looking…

The best part of the evening, however, came at the very end, when I got to disgorge a bottle in the street right outside Silvertone! For those of you unfamiliar with what that means, here is a quick explanation: when sparkling wine is made in the traditional method it goes through its second fermentation in the bottle with a mixture of sugar and yeast, called liqueur de tirage, and it is sealed with a bottle cap. When the fermentation is complete the cap is disgorged, which means it is taken off quickly with minimal wine lost so that it can be topped with a sugar-wine mixture called dosage, topped with a cork, and then bottle aged. Guess who came in first place for most wine left in the bottle? If you picked me you are not only wise, but also correct.  (See the video here!)

Three days later I had a completely different experience with Argyle at a horizontal tasting of both sparkling and still wines at Prezza, in the North End. We tasted five bubblies: three Rieslings, three Chardonnays, and six Pinot Noirs. Of the sparkling, there were only two I had not tasted previously. One of these, their 1999 “Extended Tirage” Brut, absolutely took my breath away. It was honestly the best American sparkling wine I have ever tasted. The wine was perfectly balanced, with a harmony of acid, honey, spice, and a touch of bitterness. Needless to say, I did not spit that wine…

Of the still wines, there were three that really stood out to me: the1990 dry Riesling, the 2007 Nuthouse Chardonnay, and the 2006 Spirithouse Pinot Noir. I have to admit, I was pretty skeptical about a twenty-one year old Riesling. Wow. I was wrong. If I had tasted this wine blind, I could have easily confused it with an old world Riesling. It had classic aromas of honeysuckle and apricot, and a hint of petrol. On the palate it was rich and flinty, with high acidity and a gorgeous finish. It was definitely higher in alcohol than most of the Rieslings I am usually drawn to, but the wine was perfectly balanced, so who am I to complain about a little heat?

The older Chardonnays Rollin poured were a little too creamy and heavy for my palate but his 2007 Nuthouse was absolutely lovely. This wine was lot more Burgundian in style, with lighter oak and a lot more minerality. Its medium body, replete with lemon and ripe apple, would be the perfect accompaniment to a New England seafood dinner.

Parallels are constantly being drawn between the Pinot Noirs of Willamette Valley and Burgundy, as they sit at the same latitude and have a similar climate in which the finicky grape can produce incredible wines. While both regions produce excellent wines, I think they are very distinctive in style. Argyle’s Pinots are very good representations of Oregon’s style. They emit bright red fruit and spice, and pack substantial heat. My favorite was the 2006 Spirithouse. Its perfume was gamey and smokey, with hints of chocolate, blackberries and potpourri. On the palate it was just as complex and elegant. If you are looking for a light playful Pinot, do not drink this, but if you want proof that this wine can stand up to even the most powerful reds, be prepared to be awed.

Argyle’s visits brought back nostalgia for the Pacific Northwest that only a glimpse at weather.com could cure. I only hope that their visit to Boston means that this wine will start being available here and it can once again represent the start of the weekend… – RB

Deciding what wine to drink with dinner for many of us is usually a matter of what we have open, what we have waiting to be opened, or what the local grocery/wine store has on special. Lucky for us Bostonians, now there is a better way.

RedWhiteBoston is an amazing app that allows you to search for wine or wine stores that are within 100 miles of your current location. It also lets you keep track and rate bottles you have purchased using the app. Even before I knew exactly what a sushi pizza was, I knew that its ingredients would be perfectly paired with a dry Riesling.  Instead of driving around searching for the right bottle, I just went onto my RedWhiteBoston app and looked for a match in my neighborhood.

Within seconds, I found the 2004 Sybille Kuntz Trocken Riesling from Mosel at a store less than a mile from my house for only $18…

As it turned out, this Riesling was a great choice. On the nose the wine was an exciting bouquet of pear, apple and honey and in the mouth it was graceful with powerful but elegant acidity. It went beautifully with the dish because it could hold its own without overpowering the fish and its very slight hint of sweetness cooled the heat from the Sriracha.

The best part of the Sybille Kuntz was that it was delicious even without food, which is very important when you have no idea how dinner is going to turn out… -RB

St. Patrick’s Day is one of my favorite holidays. I know most of you are thinking, sure it is, you just love the excuse to day drink…While any reason to have an extra glass of wine always makes me smile, I like St Patrick’s Day for other reasons. I love that it puts so many people in a great mood, I really enjoy Irish fare, and okay, I also appreciate the fact that everyone is abuzz with talk of beer, cocktails, and wine. This year I decided to celebrate by making an Irish feast for my supper club, a group of fabulous women who take turns hosting weekly dinners. Choosing the beer was easy: Guinness. Choosing the liquor was easier: Irish Whiskey. But Irish wine? I could have gone with Meade but instead of attempting to stay on the island, I decided to just serve something delicious that paired well with the food. Good thing my friends at the Urban Grape in Chestnut Hill had the perfect solution: the 2009 Puydeval. This wine was so good that I decided it just had to be our wine of the week!

2009 Puydeval

This wine is a blend of Cab Franc, Syrah, and Merlot from the Vin De Pay D’oc and it is a terrific value at $15. It emits a beautiful bouquet of flowers, blackberries, licorice, pepper, and a hint of basil. It is a perfect representation of all its varietals. In the palate it is rich, spicy and very well balanced and its lingering finish is elegant and complex making you rush to your next sip. Needless to say, it was absolutely perfect with our stew!

Even though I usually separate my wine of the week from its recipe pairing, I decided that I made you wait long enough.. Here is my shepherd’s pie recipe that is delicious all year round!

Shepherd’s Pie

Serves 6

Stew Ingredients

2 1/2 lbs lamb stew meat, carefully trimmed
2 leeks (wash well), white and pale green parts only chopped
4 garlic cloves, chopped
2 yellow onions, cut into ½ inch wedges
1 shallot, chopped
4 carrots, peeled and chopped into 1/2 inch pieces
4 parsnips, peeled and chopped into 1/2 inch pieces
3 portobello mushrooms, cut into 1 inch pieces
1 cup white mushrooms, sliced
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 bottle of full bodied red wine
2 cups beef broth
3 tablespoons butter
flour as needed
salt and pepper to taste

Stew Cooking Instructions

Heat 3 tablespoons oil (I prefer canola bc it gets hotter and does not impart flavors) in large pot
Sprinkle meat with salt and pepper
Brown meat on all sides, working in batches (about 3/4 minutes each side)
Place meat aside
Add leeks, garlic, onions, and shallots and cook until onion is light gold (about 10 minutes), deglazing pan as you do this
Add carrots, parsnips, rosemary and thyme and cook on high heat until veggies are roasted but not mushy (about 12-15 minutes), stirring every few minutes
Add mushrooms, sprinkle salt and pepper and continue to stir for about 3 minutes
Transfer all veggies to bowl
Add wine and broth to pot and reduce until 2 cups (about 20 minutes)
Add meat and vegetables and butter to pot and simmer for 1 1/2- 2 hours (lamb meat should fall apart easily), skim top of stew occasionally to get rid of extra fat
Thicken with flour as desired
Season with salt and pepper

(Everyone has their own “super secret, super awesome” mashed potato recipe so I say use yours, or if you want try mine.)

Masked Potatoes Ingredients

3 yukon potatoes, cleaned, chopped into 1 inch pieces, skin still on
½ stick butter
½ cup fat free Greek yogurt
Salt and pepper to taste (but the stew can get pretty salty so be careful)

Mashed Potatoes Cooking Instructions

Boil potatoes until completely soft
Drain potatoes and then put back into pot
Mix in all other ingredients with electric mixer

Combining & Finishing the Stew & Mashed Potatoes

Put stew in ovenproof large shallow pot (I had to use 2)
Dollop potatoes over stew
Bake for 10 minutes at 400
Broil for 7 minutes (Broilers all work differently so I would do 3 minutes at a time, rotating pan every time you check)

For more great supper club recipes and drink pairings please visit: http://suppersanityclub.blogspot.com/