KIRK IS BACK FROM FRANCE
aka
"DENVER IS A LONG WAYS FROM ST. EMILION"
OK, I'm back from France.... have not slept for 3 days and I am wired about France, food, and wine. Not quite ready yet to bring you wines from my visit, but stay tuned. But, meanwhile, I just had to do an email, do here is one.
This Saturday's tasting will feature some wines from the
June Mixed Case and I will pick my favorites... these are worth buying by the case, but... we might run out!
Saturday June 9
3 to 5pm
ALSO:
We have 1 case of the 10 in Denver of the
2009 Justin "Justification"
This wine received a 94 point rating from the Wine Spectator, who justifies:
"Love the nose to this with dark fruits and cigar tobacco on the nose. Hints of milk chocolate. Full bodied, with velvety tannins and a long, long finish. This is a very beautiful wine indeed. Decadent and refined at the same time. Unfiltered. Made from 67% Cabernet Franc and 33% Merlot." Hoo boy.
ALSO:
If you are more into Burgundy values, check out the
2009 Faiveley Mercurey
... great value from a cool AOC and from a great vintage. Act Fast.Only $24.99
ALSO (last one):
DO NOT MISS OUR SELECTION OF ROSE'. FOR EXAMPLE THE 2011 "AIX" IS A STEAL AT $14.99. OR THE FONTSAINT (ALSO $14.99). BOTH COME IN COOL MAGNUMS, TOO! PAIR THESE WITH THIS:
Bean and Radish Salad
For the cannellini beans:
* 1 1/2 cups dried cannellini beans
* 1 yellow onion, peeled
* 1 celery rib, halved
* 1 carrot, peeled
* 1 Russet potato, halved
* Kosher salt and freshly ground black pepper, to taste
* Extra-virgin olive oil, to taste
1. Pick over the beans, discarding any grit or misshapen beans. Rinse the beans under cold running water, transfer to a large pot, add water to cover by 2 inches, and let stand for at least 4 hours or up to overnight.
2. Drain the beans and return them to the pot. Add the onion, celery, carrot, potato and water to cover by 2 inches. Place over medium heat, bring to a simmer, and cook until tender, about 2 hours. The timing will depend on the age of the beans (the older the beans, the longer the cooking time).
3. Remove from heat and let the beans cool in the cooking liquid. Remove and discard the onion, celery and carrot. Season the beans with salt and pepper and a big splash of olive oil. Cover and refrigerate overnight before completing the salad.
For Zinfandel vinaigrette:
* 1/4 cup Zinfandel vinegar (may substitute other high-quality red wine vinegar)
* Juice of 1 lemon
* 1/4 cup each pure olive oil and extra-virgin olive oil
* Kosher salt and freshly ground black pepper, to taste
In a small bowl, whisk together the vinegar, lemon juice and pure olive oil until emulsified, and then whisk in the extra-virgin olive oil. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 2 days.
For the salad:
* 1 pound mixed pole beans, such as Romano, yellow and purple wax, Dragon Tongue and Blue Lake (you may also use green string beans)
* 8 red radishes, trimmed and cut into 1/4-inch-thick slices
* 1 red onion, peeled and thinly sliced into rings
* Cooked cannellini beans (from above)
* Zinfandel vinaigrette (from above)
* Kosher salt and freshly ground black pepper, to taste
* 1/3 cup fresh basil leaves, preferably Piccolo Fino Verde
1. Have ready a large bowl of salted ice water. Bring a large saucepan 3/4 full of salted water to a boil over high heat. Add the pole beans, working in small batches separated by type, and cook until the beans are tender-crisp, about 2 minutes per batch. Remove the cooked beans with tongs or a skimmer and immerse them in the ice water to cool completely. Remove and pat dry. Repeat the process until all the beans are cooked, refreshed and patted dry.
2. Drain the cannellini beans well, transfer to a large bowl, and add the pole beans, radishes and onion. Drizzle with the vinaigrette, season with salt and pepper, and toss to mix. Sprinkle in the basil and taste and adjust the seasoning if needed. Divide among chilled individual plates and serve. Serves 10 as a side dish.
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