Vino Culture

Nothin' but Praise for Philip Laffer and Jacob's Creek

2010-02-22T12:46:00.000-08:00

Jancis Robinson, world class wino and connoisseur, has nothing to say but good things about Phillip Laffer & Jacob's Creek... and why wouldn't she? Jancis has the same opportunity I had a couple months ago: being wowed by Jacob's Creek Chief Winemaker, Philip Laffer, as she was taken through varying varietals, vintages and lines of the Jacob's Creek portfolio. She was impressed by the incredible aging potential of all three lines and found the Classic line to be above others in its category. As Jancis noted, the Shiraz and Cabernet also showed that despite the big name of Jacob's Creek, the implemented wine making techniques are just as meticulous as boutique winery collections.

Soon after that, Jancis encountered a blind tasting of 20 Chardonnays ranging in price and region. The Jacob's Creek Chardonnay, both Classic and Reserve, ranked amongst her favorites. As she said, "The distinguishing mark of the Jacob’s Creek Chardonnays is that Laffer has steered their stylistic evolution in parallel with the dramatic change in the style of the average Australian Chardonnay much higher up the ranks."

To read her first-hand account, visit the UK Financial Times website.

The Eco-friendly Jacob's Creek Winery

2010-02-17T06:49:00.000-08:00

When Johann Gramp planted the first wines along the banks of Jacob's Creek in 1847, he understood that it was important to respect the environment in order to maintain the rich, fertile soil. Today, the Jacob's Creek winemakers have the same philosophy: be good to the Earth and it will be good to you.

This is precisely why Jacob's Creek has dedicated a holistic approach to ever aspect of the winemaking process. Although there have been encouraging results from the changes already underway, Jacob's Creek continuously strives to decrease the footprint it leaves on the Earth by always treading lightly.

Jacob's Creek has made it a priority to remove and replace invasive weeds with native plants to the are to retain the biodiversity of the Jacob's Creek River system. Two of Jacob's Creek properties, Centenary Hill and Menge's Island, are planned to be rehabilitated for the wild and removed from production in the coming years in an effort to restore much of the pre-European wildlife found in Australia that is dwindling today.

Something Different from Downunder

2010-02-11T07:26:00.000-08:00

When you think of Australian wine varietals the usual Shiraz, Riesling and Semilion immediately come to mind. But what you might not expect are grapes that are indigenous to distinct European countries such as Grenache, Graciano, Tannat, Tempranillo, Sangiovese and Lagrein Dolcetto blends.

For the past seven years, winemaker Nick Bruer has been crafting these artisan wines. Some are produced and distributed throughout Australia, some are avaliable only at the Jacob's Creek winery in the Barossa Valley.

This past fall, the winery hosted a series of side-by-side comparison lunches in November that paired these wines and native European wines with traditional European fare and the response was overwhelmingly positive.

“As the traditional Australian wine palate matures and the ever-changing climatic conditions of our grape growing regions challenge us to adapt, innovate and experiment, Australian grape growers and winemakers are frequently turning to alternative grape varieties from the drier countries of the Mediterranean,” said Nick.

As noted, these wines are not, unfortunately, avaliable in the United States but they'd definitely be worth a trip to Australia to try!

A Chance to Chat with Phillip Laffer

2010-02-02T08:22:00.001-08:00

Don't miss your chance to talk with Phillip Laffer at 10am on Thursday, February 4th at 10am EST time (3pm GMT)

"Internationally renowned winemaker Philip Laffer has been at the forefront of Australian winemaking for over 40 years. He heads up a 20 strong winemaking team, and oversees the process from vineyard to bottle, capturing the essence of Australia in every varietal produced. He is a true ambassador for fine wine the world over"

Phillip will be joining www.webchats.tv live and will be avaliable to answer all of your wine questions about wine making to the delicious food and wine pairings!

Don't miss this chance!

For more information visit www.jacobscreek.com

Mohegan Sun Winefest & Pernod-Ricard Wines

2010-01-27T10:44:00.000-08:00

January 30th & 31st mark the weekend of the Mohegan Sun Winefest, 2010. According to the website, there will be a healthy mix of wines and even ales avaliable for consumers and trade to sip on, analyze and experience next to several restaurants.

In the mix, Pernod-Ricard Wines will be pouring some excellent examples of their portfolio, including the even so popular, Jacob's Creek Reserve Shiraz.

Be sure to look for:

Brancott Reserve Sauvignon Blanc 2007: light straw in colour with green highlights. Aromas of ripe capsicum, gooseberry, and grapefruit dominate with tropical fruit notes apparent. This wine displays full fruit intensity. The ripe capsicum fl avours meld well with gooseberry and supporting mango and passion fruit fl avours. A well-balanced wine showing the lively, crisp acidity associated with this style.

Campo Viejo Reserva 2004: Intense maroon ruby red with woven edges. It combines the aroma of mature fruit with vanilla. Round and tasty wine.

Graffigna Centenari o Reserve Malbec 2005: deep, dark red with complex aromas of mature black fruit and delicate black pepper notes. Well integrated tannins, round velvety body. Persistent and long finish, slightly toasted.

Graffigna Centenario Reserve Pinot Grigio 2008: Jasmine notes embraced by peach and apricot aromas. The wine is a bright, clear gold with a subtle and refined finish.

Jacob's Creek Reserve Shiraz 2006: Intense dark berry fruit flavours, with layers olive and spice. The 2005 Jacob’s Creek Reserve Shiraz is full bodied with velvety tannins which provide the perfect backbone for expression of concentrated, spicy Shiraz flavours. The generous approachable fruit flavours ensure this wine can be enjoyed now; however the balance and structure of this wine will, if carefully cellared, evolve gracefully for the next 10 years.

Sandeman Founders Reserve Porto NV: Intense ruby red color, brilliant and clean. Rich red fruit aromas with a touch of age create an elegant reflection of powerful flavors, the fruit and fire characteristic of young classic Porto balanced with the finesse.

So there you have it. According the online program, Pernod-Ricard wines will be pouring at table 316 at the Mohegan Sun Winefest this weekend. If you're going, make sure you stop by to sample some of their award winning selections.

Celebrate Australia Day!

2010-01-26T10:43:00.000-08:00

Celebrate Australia Day!

Tuesday, January 26th marks Australia Day 2010! This is the largest, most widely celebrated holiday across the Australian continent and the best part is: there is no wrong way to celebrate!

Jacob’s Creek has been nestled in the heart of Australia’s Barossa Valley since 1847 and has sustained their high standard of winemaking enacted by Jacob’s Creek founder, Johann Gramp. Jacob’s Creek became Australia’s first commercial vineyard and Johann’s original cellar is still standing at Jacob’s Creek, Australia today. Their philosophy? To create a wine that goes with any occasion… so what better way to celebrate Australia’s most celebrated day than with a glass of your favorite Aussie wine? The holiday is technically in memory of the First Fleet of Convicts to land in Botany Bay in 1978, but was not nationally celebrated until 1944. A “proper” way to celebrate Australia Day has never been established and instead is generally accepted as a day Australians take to do what they want to do, while simultaneously showing their patriotism.

Try this traditional Australian desert: Pavlova

Like all cultures, Australia has traditional meals, desserts & other foods that identify them as a culture. Here is a traditional recipe for an Australian desert, Pavlova.

Pavlova

4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passion fruit, bananas, blueberries
1 Tbsp fresh lemon juice

Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Australia Day Activities

Here are some great things you can do to celebrate Australia day.

Have a party and serve Australian Cuisine & wine such as Jacob’s Creek (and blog about it!) Attend a local event. Check out: http://www.australia-week.com/ for events near you! Spend some time relaxing Spend some time learning about Australian history Wear an Australian flag or the colors of the flag (red, white & blue!) Fly and Australian flag Play the Didgeridoo Play/watch Australian sports Or just have a great time doing something else you love!

Celebrate Australia Day with Jacob's Creek! We can't wait to hear about your holiday!

Sparkling Moscato wins 2010 ‘Australia Day’ Wine of the Year

2010-01-25T12:42:00.000-08:00

At the 2010 Sydney International Wine Competition, Jacob's Creek Sparkling Moscato has been names the best Australian sparkling wine, aperitif style, by the National Australia Day Council. "The Jacob's Creek Sparkling Moscato is low in alcohol, low in price, but not low in flavour,” said the competition's director, Warren Mason.

This is the first time a Moscato has won the competition in the 17 years it has been running and won against wines from Champagne, Australia and New Zealand, which included mainly straight Chardonnays (Blanc de Blancs) and Chardonnay/Pinot Noir/and or Pinot Meunier blends.

The wine was paired against Smoked Salmon Timbales, accenting it's light, fruity flavors and agreeable nature.

Although the Jacob's Creek Moscato is not yet avaliable in the United States, there are hopes the product will be brought in soon. Otherwise, we'll all just have to hop a plane to Australia (which I DO plan to do on April 24th...) and sip some there!

Don't forget to celebrate Australia Day tomorrow!

Jacob's Creek Wine Bar at the Australian Open

2010-01-20T08:21:00.001-08:00

For the third year in a row, the Jacob's Creek wine bar is a highlight at the Australian Open.

Although the two-story wine bar does not have court-side views, the wine bar is fully equipped with several television and a temperature controlled space that allows patrons to eat, sip and stay cool while staying on top of the court matches.

As I mentioned in a previous post, what could be better than the pairing of two of my most favorite things: tennis & wine.

In addition to the expected wine & food, Jacob's Creek has taken it one step further and provides a history of both the over 150 year old Barossa based winery as well as a hall of fame and tributary hall for tennis players who have participated in the event in past years.

Patrons can also purchase Jacob's Creek wines throughout the venue, take memorable pictures of themselves at the event, have a Jacob's Creek sponsored caricature drawn and even (drum roll please) sip the wine court side while they cheer on their favorite players adding to the ever increasing 2 million glasses of Jacob's Creek wine enjoyed throughout the world daily.

Creek of the Week: Jacob's Creek Chardonnay

2010-01-18T11:39:00.000-08:00

The Jacob's Creek Classic Chardonnay 2008 is truly a value wine. This particular wine has a distinctive flavor profile that follow suit with traditional Chardonnay from Southern Australia. Incredibly aromatic, the nose is full of citrus, stone fruits and melon that follow through on the palate with incredibly balance and substantial length. There is a distrinct taste of fresh, lively grasses that add complexity to the wine. The oak is well integrated, adding weight and a creamy mouth-feel, but without the overly buttery and toast taste that can sometimes over power the grape.

At <$10/bottle, this wine is truly a deal. Good as an aperitif for cocktail parties paired with light appetizers and good company.

Tennis & Wine ... what could be better?

2010-01-13T08:17:00.000-08:00

I don't know about you, but two of my favorite things are tennis & wine. While I've never actually sipped on a glass of wine while watching a tennis tournament (only one I've been to is the Pilot Pen in New Haven and it's usually 95 degrees outside) I imagine the Jacob's Creek Pinot Grigio would be perfect company to such.

Anyway, as tennis fans across the globe anticipate the beginning of the Australian Open on January 18th in Melbourne Park in Victoria, Australia, Jacob's Creek already started the festivity, having created an almost tennis court that floats ON the Yarra River and featured players Pat Rafter and Wally Masur to test it out.

Being that the Australian Open is in Australia, and I won't be going to Australia until April, I'll just have to follow along on TV with the rest of the Western Hemisphere, but rest assure, I'll be sipping on some Jacob's Creek as I do it. :)

**photo courtesy of the Australian Open website

Creek of the Week: Jacob's Creek Reserve Pinot Noir

2010-01-11T12:24:00.000-08:00

This weeks Creek of the Week is the Jacob's Creek Pinot Noir. Delicious, light & fruity this wine turned out to be an office favorite (the entire bottle was consumed between five of us this afternoon...)

The wine: medium garnet with flashes of purple giving off an intense aroma of sweet cherries and ripe strawberries with undertones of herbs. On the palate, the wine is full of ripe fruits with intense flavors up front of ripe, red berries. Subtle oak tannins derived balance with the acidity and fruit forward nature of the wine to create an easy drinking, enjoyable wine that can be enjoyed on its own or with light appetizers.

Creek of the Week: Classic Pinot Grigio 2008

2010-01-04T12:29:00.000-08:00

Refreshing citrus on the palate with delicious pear and lemon throughout the nose and palate and a light, floral undertone. Incredibly balanced with gentle acidity... good for drinking on it's own or with lighter fare. Although the wine is incredibly young, it is ready to drink now. One sip brought me to a sunny afternoon. I was suddenly convinced it was 75-80 degrees outside and it wasn't getting dark at 430pm.

Definitely a bargain. The Jacob's Creek Pinot Grigio retails for under $10 a bottle, but is of superb quality. I am not a general fan of Pinot Grigio, but found this wine to be just what I was looking to sip on for an afternoon treat.

Creek of the Week: Steingarten Riesling

2009-12-28T13:04:00.000-08:00

This week's Creek of the Week is the Jacob's Creek Steingarten Riesling is an exceptional wine of incredible balance and genuine quality. The 2007 shows its youth in its coloring: pale lemon with light lime-green flashes.

Typical of dry Riesling, this wine has intense citrus aromas with floral undertones of lemon blossom and light musk. On the palate, the wine gives a hint of lime upfront leading to a minerally palate enhanced by more citrus flavors of grapefruit and lime. With incredible acid and length, this wine would pair well with a variety of cheese.

Jacob's Creek suggests mild goat cheeses, double or triple cremes or bloomy rind cheeses.

Vinturi : Essential Wine Aerator Review

2009-12-22T12:30:00.000-08:00

Today I decided to test the Vinturi; claimed to be one of the best aerators in the world.

The box boasts, "The same bottle of wine treated with Vinturi was higher in overall flavor intensity and mouthfeel... higher in red color intensity and overall aroma intensity... more true to type and of higher quality."

I decided to test this gadget on the Johann Shiraz Cabernet (this weeks Creek of the Week) since it was open and suggests decanting before tasting as some of the sediment tends to settle.

I already found the Johann Shiraz Cabernet to be enjoyable so my expectations were not high for the Vinturi. I was a bit skeptical to say the least and thus pleasantly surprised when I found it to be a valid product.

While I can't claim that I saw a vibrant color change, I did notice a variety of particles in glass number one that I didn't pick up on the first time I tasted the wine.

The nose was undoubtedly cleaner. Black cherries shown through with less influence of the oak and more spice. The mouthfeel was still medium-full but with an airy feeling. The fruit is forward but evenly balanced by spice and oak.

I conclude that the wine quality, overall, did improve. However, I can not definitively say that this will stand true for all wines.

Creek of the Week: Johann Shiraz Cabernet

2009-12-21T12:14:00.000-08:00

This week's Creek of the Week is the Johann Shiraz Cabernet 2001.

Upon opening the wine, I discovered a thick, inky residue on the bottom of the cork, showing it's age. The Jacob's Creek Johann Shiraz Cabernet is said to be the icon of the entire Jacob's Creek range, named after founder, Johann Gramp. It definitely stood up to this classification.

Deep jammy, black currant and plum aromas with undertones of cedar and spice.
On the palate the wine shows development. Black ripe fruit is intertwined charred oak making this a perfect wine for the holiday season a cold winter evening.

The wine was bottled in March of 2003 after being carefully aged at the Jacob's Creek winery. Although this bottle has been resting for six years, another couple years of aging could potentially enhance the complexity of this already savoury wine.

Creek of the Week: 2004 St. Hugo Cabernet Sauvignon

2009-12-14T11:40:00.000-08:00

Today's Creek of the Week is the St. Hugo Cabernet Sauvignon from Coonawarra Australia. An inky garnet in color, this wine has pronounced mint and deep blackberry notes on the nose which stay true on the palate accompanied by soft tannins and hints of oak.

This wine is recommended for cellaring up to ten years, and it is our opinion that another 1-2 will make this wine to die for. However, this wine is also quite enjoyable now.

Jacob's Creek suggests pairing the St. Hugo with long aged cheddars and mild washed rind cheeses (“stinky”)

"Try the Idiazabal, Great Britain Spain, Sheep Milk. From the Basque region in Spain, the wheels are smoked over beech wood, giving it a smoky quality. Similar to Manchego, Roncal or Zamorano."

For the holidays, try this perfectly paired dish:

Filet Mignon Au Poivre

Ingredients:

Coarsely cracked pepper

1/3 Cup Brandy or Cognac

Four 2-inch thick steaks

1/4 cup heavy cream

3 Tbsp Butter

1 Minced Shallot

Directions:

Season both sides of steak with pepper and salt

In a large skillet, heat butter over medium heat

Saute the shallot until translucent, about 1 minutes

Add steaks, cook 3-4 minutes for medium rare

Transfer steaks to platter and add brandy to hot skillet

Quickly scrape sides and bottom of pan

Reduce heat and add heavy cream.

Pour over steaks and serve with your favorite sides

Creek of the Week: Jacob's Creek Centenary Hill Shiraz 2005

2009-12-07T10:23:00.000-08:00

Two words: Absolutely delicious.
This wine excited my palate on this dreary Monday afternoon to a point I did not foresee.

A deep, inky purple with a garnet room, the aroma of this wine is dominated by vanilla oak aromas with hints of black pepper spice and jammy plum. On the palate, this wine stays true to the nose with flavours of vanilla, black cherries and a hint of spice. Soft tannins are elegantly balanced by the generous acid of the wine with a lingering finish of black olive.

To be fair, I love Shiraz from the Barossa Valley. Syrah in general is one of my favorite grapes and this regions is known for their characteristically deep, fruity flavours that I love so much.

The Centenary Hill Shiraz got it's named for the fig tree Fred Gramp, grandson of Johann Gramp, planted in 1947 in honor of the first 100 years of the Jacob's Creek Vineyard.

Jacob's Creek recommends decanting this wine as some sediment may be present in the bottle. It is also recommended that this wine be cellared for ten years. If it's this good now, imagine what is to come!

Creek of the Week: Jacob's Creek Cabernet Sauvignon Classic 2006

2009-11-30T11:28:00.001-08:00

The Jacob's Creek Cabernet Sauvignon Classic is a true value wine. This wine retails at $6-$8 a bottle and never ceases to amaze consumers. This inky red wine has profound eucalyptus notes combined with mint and black cherries and subtle undertones of oak.

Full bodied in the mouth, the eucalyptus and mint follow through with notes of plum in the finish with an almost jammy characteristic. The wine is definitely fruit driven incorporating soft tannins and high acidity for an easily approachable wine, crafted to be drunk young.

This Cabernet Sauvignon would pair well with red sauce and pastas, lightly braised meats and sharp cheeses.

Did you know?... Jacob's Creek Random Fact #1

2009-11-25T05:52:00.000-08:00

Did you know Jacob's Creek winery was founded in 1847 by a Bavarian named Johann Gramps? Today his original cellar is still standing as testament for his enduring passion for wine.

Food Pairing and the Creek of the Week

2009-11-23T11:45:00.000-08:00

Unfortunately, Chardonnay has gained a bad rap in the past few years because of its vast popularity and, perhaps, inconsistent stylistic differences that lead most consumers to believe all Chardonnays taste like you're sipping on a stick of butter.

Fortunately, there are still those Chardonnays out there that defy this cliche. Let us not forget that one of the most highly respected types of wine in the world, white Burgundy, is made entirely of this elusive grape.

The Reeves Point Chardonnay can also be put in the category or impressive, tasteful Chardonnay and can be a great go-to for pleasing all palates this Thursday (Thanksgiving.)

The Jacob's Creek Reeves Point Chardonnay works great for all aspects a the day from the appetizer to the dessert and the best part is that the foods aren't complicated at all!

For appetizers, try a simple cheese and cracked platter, using mild cheddar cheese and light herb crackers, also consider incorporating smoked salmon. Other great appetizers are crab cakes or mushrooms stuffed with crab meat and herbs.

For the main event, focus on the sides. Green bean casserole and Chardonnay can pair delightfully as well as with baked carrots (especially if they are baked in Chardonnay!)

For dessert, although the table may be littered with heavy cream pies, it's important to remember that not all of your guests are looking to gain a few pounds from one meal. Chardonnay pairs great with fresh fruit options such as pineapple, mango and honeydew melon.

The Jacob's Creek Reeves Point Chardonnay is a special treat for the occasion while simultaneously working as great addition to the meal.

Creek of the Week: Jacob's Creek Reeves Point Chardonnay, 2005

2009-11-23T11:08:00.001-08:00

This weeks wine of the week is the Jacob's Creek Reeves Point Chardonnay 2005.
In the spirit of Thanksgiving, I thought it was appropriate to select from the highest quality of Jacob's Creek wines: the Heritage Collection.

The Jacob's Creek Reeve's Point Chardonnay shows incredible aging potential of up to ten years, which almost makes me want to cellar the wine instead of cracking it open, but alas, SOMEONE has to tell you what it tastes like.

The Reeves Point Chardonnay is from southern Australia and is named after the landing site on Kangaroo Island that Jacob's Creek's founder, Johann Gramp, landed in 1837 when he came from Bavaria.

The Chardonnay was aged in selected one and two year old French Oak barrels which comes through to the nose with a slightly nutty characteristic, but this does not inhibit the fresh, buttery lemon-citrus quality of the grape. Due to the oak, the wine is a deep lemon color that has begun to show some aging, despite it is only four years old.

On the palate, the wine melts in the mouth. The full-body is enhanced by buttery toasted oak characteristics, but still the lemony undertones of the Chardonnay come forth to balance out the wine leading to a tangy finish with impressive length and incredible balance.

Jacob's Creek Riesling Reserve 2008 named #73!

2009-11-20T07:41:00.000-08:00

Wine Spectators Top 100 List of 2009 was officially released, in its entirety, today.

Coming in at number 73 is the Jacob's Creek Riesling Reserve 2008 and it's no wonder. If you remember, the Reserve Riesling was last week's creek of the week.

This was the only Australian Riesling to make the list -- and at $12.99/bottle, you simply can't go wrong!

It has refreshing acidity with fresh hints of lime and floral undertones. The wine provides an impressive length across the palate, infused with green apple and lime flavors. To see the official tasting sheet, look here.

As you've probably heard, this Riesling pairs well with oysters, shrimp and salmon as well as soft cheeses such as Brie, cream cheeses and Camembert. I don't know what it's like in every household at Thanksgiving, but our appetizer table is always full of cheese and crackers, shrimp, fresh oysters and sometimes, scallops wrapped in bacon -- I think the Jacob's Creek Reserve Riesling will be a perfect aperitif to match.

Pinot Noir and Ahi Tuna

2009-11-17T10:34:00.000-08:00

We've all heard of the perfect pairing of Salmon and Pinot Noir, but what's even better? Ahi Tuna and Pinot Noir.

Something you should learn about me right now is that Ahi Tuna steak is my absolute favorite food. Call me spoiled, but I have Ahi Tuna at least once a week - sometimes two or three if I'm really lucky so it's no wonder I've had a lot of experience with finding a wine to pair with it.

I'm pretty basic in my tastes and thus, my cooking habits. I'm a big fan of natural flavors and often even avoid using salt. To be completely fair, salt is one of my least favorite additives (call it a childhood complex) so I generally bring the flavor in from other outlets such as seeds and nuts, unsalted of course.

My favorite recipe is Rare Yellowfin Tuna Steak encrusted with sesame seeds, which just so happens to have been Sunday night's dinner.

It's pretty simple to make. I just cover my tuna steaks completely with a combination of black and regular sesame seeds and freshly ground black pepper, preheat a skillet to medium heat, and cook each steak on each side for four minutes.

On the side of the steaks, I prepared a simple salad with balsamic vinegar and alfalfa sprouts on top and an orzo salad that consisted of almonds, green peas, artichoke hearts, sun dried tomatoes and crunchy sprouts with a light mustard and balsamic dressing.

If you haven't figured it out by now, I paired this meal with this week's Creek of the Week: the Jacob's Creek Reserve Pinot Noir. I was pleasantly surprised as I thought my cuisine choices may be too light for the Pinot, but alas, it was a great choice.

Don't take my word for it though, try it yourself!

Creek of the Week: Jacob's Creek Reserve Pinot Noir 2007

2009-11-16T12:03:00.000-08:00

2007 was a tricky year for Pinot Noir in the Adelaide Hills. Low yields of rainfall and high temperatures resulted in a small, but high quality crop of Pinot Noir grapes. Fortunately, that led to an intensely aromatic, fruit driven and balanced wine.

Medium red in color, the 2007 Pinot Noir has characteristic aromas and flavors of red fruits, particularly cherries, with a hint of herbs. Unlike some Australian Pinot Noir, there is no sign of an overpowering and unappetizing Eucalyptus to inhibit the fresh flavors of strawberry and rhubarb with sweet cherries.

Pinot Noir pairs perfectly with traditional spices of the season: clove, cinnamon, rosemary, thyme and nutmeg and also the earthy flavors of peppercorn, mushroom and coriander. As a result, the Jacob's Creek Reserve Pinot Noir is a great match for this time of year.

So grab a bottle, cozy up by a warm fire with your favorite seasonal comfort food and enjoy!

Spit & Twit at City Winery Recap

2009-11-10T12:22:00.000-08:00

Sunday's Spit & Twit held at the City Winery, hosted by Wine Twits, was a great success- great wines, great people, great atmosphere- what better way to spend a Sunday afternoon?
In case you haven't heard Spit & Twit was based upon a unique platform. A special portion of the Twitterverse was set aside for attendees to tweet their thoughts on the given wines tasted that day. Monitors were set up throughout the venue to show the posts and comments participants were tweeting in real time.

Overall the crowd was full of budding wine enthusiasts, most attendees had little to no wine experience at all. A few industry insiders filtrated the crowd, but the majority of the audience was simply there to learn something about wine and have a great time - it's amazing how social media can bring every thing together!.

I was there representing Pernod Ricard wines:

Jacob's Creek of Australia: Reserve Shiraz 2006 and Reserve Riesling 2008

Branco tt Wines of New Zealand: Classic Sauvignon Blanc 2008;

Graffigna Wines of Argentina: Centenario Malbec 2006

Campo Viejo: Rioja Reserva 2005

All of the wines received a great response - admittedly, Campo Viejo was a crowd favorite (See photo to the left), many coming to the table with the intention of retasting the wine they so adore!

Jacob's Creek was another crowd pleaser, the dry character of the Riesling was a real treat to tasters and the Shiraz was compared to that of a French Syrah, definite structure, but approachable.

The Graffigna Malbec and the Brancott Wines Sauvignon Blanc stayed true to the characteristics of their varietals and regions, each giving off perfect expression of what one might expect.

Though the Wine Twits do not have any similar events planned as of yet, we look forward to seeing what they'll come up with in the future!

Creek of the Week: Jacob's Creek Reserve Shiraz 2006

2009-11-09T10:09:00.000-08:00

This week's Creek of the Week is Jacob's Creek Reserve Shiraz, one of the two Jacob's Creek wines featured at the Spit & Twit yesterday held at City Winery in NYC.

The Reserve Shiraz is similar to that of a French Syrah - approachable, but with significant structure. Light black fruits and peppered spices are enhanced by the full body of this wine, leading to a balanced complexity across the palate with integrated, smooth oak tannins.

The Jacob's Creek Shiraz has won 26 awards internationally and continues to impress consumers year after year.

Enjoy this wine now or allow it to age for up to 10 years. The wine is perfect when paired with game, red meats and cheeses and is also perfect company for stuffing, sweet potatoes, green beans, cranberry sauce and of course, Turkey!

Creek of the Week - Jacob's Creek Reserve Riesling

2009-11-02T09:59:00.000-08:00

The award-winning Jacob's Creek Reserve Riesling had generous, appealing flavors of floral and citrus with hints of green apple. Perfectly balanced with outstanding length, this wine is the perfect choice for fall gatherings. The vibrant green of the 2008 vintage shows the youth of the wine, but this Riesling is ready to drink now.

If aging is your thing, the screw cap enclosure allows the flavor profile of the wine to develop to show honey and toast characteristics without the affect on color natural cork may have; believe me I've tried some older vintages they are delicious!

As the fall weather takes hold and Thanksgiving approaches, consider the Jacob's Creek Reserve Riesling for your gatherings. Used as an aperitif and paired with appetizers such as crab cakes or soft cheeses.

Perrier Jouet Tasting at Bryant Park Hotel, Loft Space

2009-10-27T11:22:00.000-07:00

This past Friday's happy hour was not spent at the local bar offering $4.00 margaritas. Instead, industry insiders spent their afternoon sipping on the champagne that comprises the Perrier-Jouët portfolio and socializing with the Perrier-Jouët cellar master (a.k.a. Chef de Cave)Hervé Deschamps at the Bryant Park Hotel, Loft Space.

Hervé Deschamps is only the 7th Chef de Cave of Perrier-Jouët in the past 200 years. Hervé Deschamps succeeded André Bavaret in 1993, after 10 years of apprenticeship, and has since followed the traditions that Perrier-Jouët has used since the 1800s. Hervé Deschamps describes the philosophy, “I go straight to the blending stage, rather like an artist, trusting in an inexplicable fusion of intuition, sensitivity and skill.”

Hervé Spent last week in New York City, meeting various press relations, hosting luncheons, you name is. As a result, it must have been relaxing that the Friday evening tasting was very informal and attendees tasted the various champagnes at their leisure as Hervé Deschamps graciously answered each question.

The tasting spanned the Perrier-Jouët portfolio, beginning with the Perrier-Jouët Grand Brut NV. The wine, made of 40% Pinot Noir, 40% Pinot Meuniur and 20% Chardonnay, blended with 10%-20% Reserve wine to create the final cruveé displayed the distinct character of Perrier-Jouët; elegant, complex and crisp, well balanced with a fine, persistent mouthfeel lingering on the palate with tons of apples and lemon.

Next was the Perrier-Jouët 2000 Fleur de Champagne made up of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier. Despite the disconcerting weather of 2000, the year turned out to be great for vintage champagne.

Third in the lineup was the Perrier-Jouët 2000 Fleur de Champagne Blanc de Blancs, which is creation of Hervé Deschamps’ himself. This champagne is made of 100% Chardonnay and is only created in the best years. Suggested food pairing of caviar only enhances the high profile and elegance of the wine.

For the fourth and fifth champagnes, the tasting moved to rosé champagne. The Perrier-Jouët Blason Rosé NV was first to be tasted, comprised of 40% Pinot Noir, 30% Pinot Meunier and 30% Chardonnay. 20% of the blend is comprised of reserve wines made of grapes sourced from several grand cru regions.

Finally, the Perrier-Jouët 2002 Fleur de Champagne Rosé. Composed of 55% Pinot Noir and 45% Chardonnay sourced from grand cru vineyards, this champagne is only aged four to five years instead of the typical six to seven to preserve the, “airy elegance of the rosé.”

Overall, the event was a great success. Participants were able to ask questions and taste wines at their own pace without feeling the pressure one may sometimes feel in a guided tasting. At about 6pm, the event wrapped up and Hervé Deschamps’ was whisked to JFK to catch an evening flight back to France. He hopes to return to the United States in March.

Spit & Twit

2009-10-20T08:41:00.000-07:00

On November 8th, Wine Twits (of winetwits.com) will be hosting Spit & Twit at City Winery in New York City from 2-6p.m.

Pernod Ricard Wines USA is participating and yours truly will be pouring some fabulous wines.

On the list we have:

Jacob's Creek of Australia: Reserve range

Brancott Wines of New Zealand: Classic Sauvignon Blanc 2008; Classic Pinot Noir (2007); Classic Pinot Grigio 2008; Brancott "B" Sauvignon Blanc 2008

Graffigna Wines of Argentina: Centenario Malbec; Centenario Cabernet Sauvignon; Centenario Pinot Grigio

"City Winery, Manhattan’s first functioning winery in over 40 years teams up with WineTwits, WIRED, Riedel and Bottlerocket Wine and Spirit to create the first ever online fully interactive wine tasting. Focused on creating a twitter-powered community bringing together wine and tech enthusiasts in an immersive environment, Spit & Twit will require guests to have a Twitter account and mobile device in order to participate.

Spit & Twit will be the first event of its kind blending together the traditional world of wine tastings with new media and technology. The room will be set up like a traditional tasting, with stations featuring wines from around the globe, from Italy to Argentina, Napa to New York. Representatives from major wine labels will be on hand to educate and inform.

Whereas a typical tasting involves attendees busily scribbling in notebooks, Spit & Twit participants will be able to ‘tweet’ their tasting notes and thoughts as they walk around the room. The tweet-feed will be simultaneously broadcast locally to plasma screens around the room and globally to the online community utilizing the technology of our partner WineTwits.

The live feed will encourage interaction between the participants as the collective public discussion evolves on the screens throughout the space allowing for some fun interaction between guests. City Winery will also debut some innovative methodology to allow followers outside of the event to capture the spirit of the tasting, with unique hash tags to be created for all wines.

In addition wines that garner the most positive feedback will be considered for pouring by the glass on City Winery’s menu. These elements are designed to encourage the fertile cross-pollination of technology and wine in a way never seen before.

Spit & Twit is set to create a vibrant and unique user generated experience that seamlessly melds the traditions of a walk around tasting with the immediacy of collaborative online discussion. With over 100 wines from producers from around the world, Spit & Twit will provide wine fans around the world a unique opportunity to experience the evolution of a unique tasting.

Part proceeds will be donated to MOUSE.org to help fund their programs to bring computers and computing skills to public schools."

I hope to see you there!

Tailgating with the Aussies

2009-10-16T06:59:00.000-07:00

As a recent college grad of the University of Connecticut (class of 2008) and a current Connecticut resident, there is no way I can miss UConn's Homecoming Football game this year on October 17.

In case you haven't heard, Connecticut is lacking in professional sports teams, so UConn sports are a major focus. UConn's hometurf is built in East Hartford, CT at Rentschler Field, which not only permits tailgating, but it encourages it. Despite the fact the game starts at 12:30pm, we hope to make it to the field (Weather permitting) by 9:30am at the latest, fire up the grill and have some good drinks, food and fun before we watch the Huskies dominate Louisville.

Anyway, the point is that drinking early in the morning can be rough on a person if they choose the wrong beverage. Normally at breakfast occasions, one may think of Mimosas and Bloody Marys, but when you're gearing up for an intense football game, we skip the light cocktails and go straight for the good stuff.

I've thought good and long about this since I bought my ticket back in August and finally decided that for a cool October day filled with a plethora of tailgating food, the best option is a deep, meaty Shiraz. What Shiraz do you ask? Jacob's Creek Reserve Shiraz. At around $13 a bottle it fits a price point that you don't necessaily mind opening it in a field and won't give you a hangover by 4pm. Not to mention the screw cap makes it ideal for easy opening!

The JC Reserve Shiraz is described as a full bodied wine, displaying rich fruit flavors or dark berries and plums and velvety tannins. Lovely acid balance and integration of flavors resulting in a supple and engaging wine with a lingering finish of spice, chocolate and mocha. Pairs well with meats, game and cheese." Mmmm can't wait until I sink my teeth into a delicious home prepared cheeseburger, fresh off the grill, followed by this wine (served, of course, in a classy, stemless wine glass...we may be roughing it in the tailgating field, but there is no way I'm drinking out of a solo cup!)

Tomorrow can't come soon enough! Go Huskies!

Welcome

2009-10-09T07:28:00.000-07:00

So here's the deal.

I love wine. I spend as much time as I can reading about wine, tasting wine, talking about wine, learning about wine, sharing wine, pairing wine with food... you get the idea. So imagine my delight when I was offered my dream job working with some highly respectable brands like Jacob's Creek and Perrier Jouet Champagne.

You've probably heard of the event that happened at the Australian in NYC back in September by now, but I've got the inside scoop on events like that and others coming up so stay tuned!