Creamy Scrambled Eggs with Smoked Salmon

I have discovered over the past few years that wine tasting is an art in itself. Previously I would rarely make it to the end of the wine tables as I would consistently spend too much time on a particular wine that got my attention. On Wednesday last I feel I nailed the tasting test without even getting hammered. We were attending a trade show at the very accommodating Fallon and Byrne on Exchequer Street Dublin and were presented with an exciting array of over 250 wines. Anyone familiar with such events will appreciate the hard work involved. There were some real gems with representatives from wineries on hand to give us a more informed insight into the world of wine. The good news is that some specially selected wines from the show will be available soon in store or online from Florries.

Pictured above are: Gerry Gunnigan(Liberty wines), Florries Fine Wines, and Jean-Noël Girard (Champagne Devaux).
Wine Of The Week:
Casa Lapostolle Chardonnay 2006:
The scrambled egg and smoked salmon dish could be pushed forward to a lunch time menu and allow us to enjoy a wine to go with it. Something rich and creamy should reel the salmon in nicely and still have enough smooth texture to go the distance with this dish. Concentrated but very refreshing at the beginning, followed by a good acidity that is balanced with lovely sweetness. The finish brings light sweet spices touch coming from the oak. Service and Food Pairing: Enjoy now! Serve chilled at 10ºC as an aperitif or with fish and sea food in general, white meats and vegetarian dishes.

Chicken Tikka Masala with Homemade Onion Bhaji

Like the food in India, too much heat is a big enemy to successful cultivation of vines in this region. It is in the Maharashtra hills that vines will find refuge from the savage heat, however they are still subject to monsoons and thus the vineyards must be irrigated. There are indigenous varieties of grape, but decent examples of Sauvignon Blanc, among others, can be found. More to the point our chicken Tikka Masala, there is a Champagne-method sparkling wine which would be perfect with this dish. There are no Indian versions available in Ireland, which I know of, but feel free to correct me. Otherwise something low in alcohol and tannin is the order of the day, here are two that you could try;
Crémant D’Alsace Backert Brut: A very classy wine with a clean elegant mouse. Light to medium in body with a refreshing minerality adding to a dry finish. €20
Dr. Loosen Riesling 2006: This has very nice acidity and a fine balance through the midpalate, with some crisp, spritzy carbon dioxide which helps. A short finish, but otherwise a very impressive for such a basic, entry-level wine. Very good. €11

Family Fish Pie

This trio of fish is sure to warm the cockles of your heart, and add some comfort eating to any day of the week. We can keep within our comfort zone with a Chardonnay or try another white wine blend originating from the Northern Rhône region in France, Viognier and Marsanne. Predominantly cultivated in the Condrieu wine region Viognier is one of those grapes that is easy to make decent wines from, but difficult to master. Viognier can be quite contrary to cultivate with any degree of certainty, but when it’s good it is definitely worthwhile. Viognier is blended very successful with Syrah in the nearby Côte Rôtie. This is a very expensive part of French wine country so we will try a very credible alternative from Australia.
d’Arenberg The Hermit Crab 2005: A blend of 70% Viognier and 30% Marsanne, the lovely 2005 The Hermit Crab exhibits notes of honeysuckle, apple blossom, and litchi nuts in its medium-bodied, dry, exuberant, even flamboyant style. It also displays some restraint and elegance. Interestingly a small percentage of the Viognier was fermented in aged French and American Oak to add mouth feel and support the Viognier tannins. €14.99

Chilli Chocolate Pancake Surprise!

Surprise yourself and go for a Port, a Senior Tawny Port to be precise. You will definitely require something with a bit of body for such a rich and creamy mixture of flavours, and enough delicate sweetness to accompany the chocolate. Tawny Port is a fortified wine that is held in wooden barrels exposed to air and evaporates quite a bit. As a result, the wine gradually mellows to a golden-brown colour, thus the wine has undergone most of its aging before bottling and does not benefit from further aging like Vintage Port. However it will keep for several years. Senior Tawny just spends more time in the barrel and is more elegant as a result with a subtle expression, a light colour and a range of flavours and aromas that are based on red fruit tones, perfect with the strawberries here.
Niepoort Senior Tawny Port: A wonderful combination of coffee caramel and raisin flavours. A port for any occasion. €20 at Florries

Mixed Seafood Pasta and Tomato Bruschetta

Seafood, pasta, and tomato don’t make for an obvious accompaniment so we can have a look at something quite versatile. There is no point in making things too difficult for ourselves, so let’s not stray away from the Italian style intended here. Rather than trying to appease every part of this dish let’s just try not to insult it. This approach calls for the one and only Pinot Grigio. Love it or hate it Pinot Grigio offers something that can be drunk with ease, perhaps too much ease. Mass produced in Veneto Italy Pinot Grigio has been branded as a “one size fits all” kind of wine, but in recent years there have been improvements by way of lower yields and fruit treatment adding some intrigue to the variety. Some producers bottle a reserve Pinot Grigio giving more depth and structure to the wines.
Give this one a go if you get the chance;
L’Elfo Pinot Grigio 2008: Pale golden colour. Aromatic nose of green apples and white flowers. Medium-bodied with good grip; quite dry at first but with structure and various layers of fruitiness (citrus, green apples). Persistent finish showing good concentration. Ideal as aperitif or in accompaniment of white fish, shellfish or spicy oriental cuisine. €9.99 at Florries

Seriously good steak

On an unintended train journey recently from Zürich to Genève we came across a magnificent sight of snow covered vineyards on the banks of Lake Geneva. Vines that stretched across this south facing steep slope were planted in every garden and up to the front door of houses in some cases. The apparent cooperation amongst the community to facilitate the vine was impressive. We were in the Vaud wine region of south West Switzerland. The vines here straddled the Lake as we meandered our way towards the very Frenchy town of Lausanne. Vines can grow at altitudes of up to 350m which is quite high in comparison to other wine regions of Europe. The Vaud is the second most important wine region behind Valais, and two thirds of wine here is white. The main white grape variety is Chasselas which produces quite structured wines, resembling a Germanic style. The area we were passing through, La Côte has an even mix of red and white. The reds are Burgundy in variety, Gamay and Pinot Noir. If the wines taste as good as they look they are well worth checking out if you can.
A red worth checking out with this week’s steak:
Château Mahon Laville Bordeaux Supérieur 2007: A low tannin wine will usually suffice with beef, but as its steak we can go with something a bit more tannic. This wine has a dark ruby red colour with purple/plum hues. The nose is plummy with aromas of ripe fruit. On the palate, the wine is soft and supple with noticeable tannins. The Cabernet Franc adds a touch of black pepper and spice and the wine has a lovely long finish - Great price for this quality. €14.99 at Florries.

Steamed Haddock with Smoked Bacon and Bean Casserole

Is there anything better than a casserole amid all this ice and snow?  A dish you won’t slip up on. Tuck into this one for instant pleasure! Try a Southern French red to beef it up a little. A delicious combination of food flavours, haddock and smoked salmon with beans to offer an explosive finish. These are dishes that can be prepared with great fun; all you need is a big pot and something not too timid to tipple on, for the Chef in question. I would probably run with something big and juicy, but not too tannic in a red. With the smoked bacon flavour and the haddock here, perhaps an oaked Chardonnay would carry nicely.

Marquis De Salses, Syrah 2006: Deeply coloured, with perfumes of ripe, juicy red and black summer fruits, this is a deliciously forward, approachable wine, with rounded tannins supporting the spicy fruit and a hint of blackberries on the finish. €9.99

Trapiche oak cask 2006: Yellow colour with green hues. Toasted bread and apple pie aromas, typical fragrances of the variety combined with the elegance of the oak. A round wine with good acidity. €10.99