Our featured wine of the week, the Casa Lapostelle Cabernet Sauvignon 2010 from Chile score 90 Points from the Wine Spectator, a very high score for wine that retails for about $12.  Lapostelle wines from the Rapel Valley region of Chile are . . . → Read More: Featured Wine of the Week: Casa Lapostelle Cabernet Sauvignon]]> Great Bang for Your Buck

By Matt Goldstein & Amy K. Haight

Our featured wine of the week, the Casa Lapostelle Cabernet Sauvignon 2010 from Chile score 90 Points from the Wine Spectator, a very high score for wine that retails for about $12.  Lapostelle wines from the Rapel Valley region of Chile are made on 3 different vineyards and produce about 200,000 cases of wine a year.  Harvested by hand, this Cabernet blend is about 89% Cabernet Sauvignon,  6% Carmenère, 2% Cabernet Franc, 2% Syrah and 1% of Petit Verdot.  With a complex scent and a very good complex flavor, this solidly dry medium bodied wine.  This is a solid wine and we recommend it for the $12, which is an excellent price, but the 90 points from Wine Spectator is a bit much.  Fermented in stainless steel tanks and aged in French Oak barrels this wine pairs well with pastas, pork and grilled red meat.

“Our Casa Cabernet is the perfect wine to celebrate with friends and family: this wine can transform a simple celebration into a memorable occasion.”  Jacques Begarie, Chief Winemaker.

APPELATION

Region/District: Rapel Valley, Chile.

Grape Variety: 89% Cabernet Sauvignon; 6% Carmenère;

2% Cabernet Franc; 2% Syrah and

1% of Petit Verdot

VINEYARD

Growers: 75% Lapostolle vineyard in Rapel: Las Kuras in Cachapoal and Apalta in Colchagua.

25% Long term contract growers in Rapel.

AGEING

Fermentation: 100% Stainless Steel.

Ageing: 34% of the blend was aged in French oak

for 7 months.

Malolactic fermentation was done in barrels.

Barrel use: French Oak Barrels of 225L. 45% second use and 55% third use.

Coopers: Saury, Radoux, Taransaud,

Seguin Moreau and Sylvain.

Level of Toast: Medium mainly.

PRODUCTION

Date of Bottling: From March 2011.

Cases produced: 27.282 cases of 12 bottles of 0,75 lts.

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Technorati Tags: cabernet franc, cabernet sauvignon, Casa Lapostelle Cabernet Sauvignon, chile, chilean wines, complex flavor, featured wine of the week, fermentation, french oak barrels, grape variety, petit verdot, Red Wine, syrah, vineyard, wine spectator, winemaker

On vacation this past weekend, we decided to stop in the critically acclaimed Irish Pub in Atlantic City.  Aside from the terrible smell, and the other terrible smell, there’s something about this dingy dark hole that makes you want to drink.  So we went for a . . . → Read More: Jameson Gold Reserve Irish Whiskey: Not Worth the Irish Gold in Your Pocket]]> Are Pricey Irish Whiskys Really Worth It?

By Matt Goldstein

On vacation this past weekend, we decided to stop in the critically acclaimed Irish Pub in Atlantic City.  Aside from the terrible smell, and the other terrible smell, there’s something about this dingy dark hole that makes you want to drink.  So we went for a half and half and the Jameson Gold Reserve neat, what’s more Irish that that?  Now, the Jameson Gold Reserve was solid but we can’t see how it’s really worth $60 a bottle.  Most Irish Whiskey’s lack complexity, and especially this one.  The Jameson Gold Reserve is blend of three whiskeys aged in virgin oak barrels coupled with the bourbon barrels and sherry casks.  The Jameson Gold Reserve is sweet, smooth, solid and slightly spicy.  This is a good Irish Whiskey but does not have the complexity to command $60 a bottle.  If you’re looking for thin and smooth than this is it, but if you’re looking for a great whiskey, the Jameson Gold Reserve misses the mark.   For $60 a bottle, we would recommend many other whiskey’s over the Jameson Gold Reserve.

TASTING CHARACTERISTICS FROM JAMESON

NOSE – Fragrant wood, rich pot still with a touch of sherry sweetness.

TASTE – All the creaminess and honey sweetness come together to create a taste sensation of spicy character.

FINISH – A very long finish with a pleasantly peppery finale.

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Technorati Tags: atlantic city, bourbon barrels, casks, complexity, irish pub, irish whiskey, jameson, Jameson Gold Reserve Irish whiskey, oak barrels, overpriced, sherry casks, tasting, whiskeys

According to Skyy Vodka, the Skyy 90 is the world’s first 100% distillate vodka, it’s also bottles at 90 proof as opposed to regular Skyy Vodka which is 80 proof.  Skyy vodka designed this vodka to “deliver exceptional purity.”  It might distilled and pure, but . . . → Read More: Skyy 90 Vodka is No Pie in the Vodka Sky!]]> 100% Distilled

By Matt Goldstein & Amy K. Haight

According to Skyy Vodka, the Skyy 90 is the world’s first 100% distillate vodka, it’s also bottles at 90 proof as opposed to regular Skyy Vodka which is 80 proof.  Skyy vodka designed this vodka to “deliver exceptional purity.”  It might distilled and pure, but it’s just not that good.  Charcoal filtered and made with amber winter wheat, the Skyy 90 is designed to deliver the a “more luxurious martini.”  The world’s most advanced distillery is still missing the mark on a martini vodka.  We taste all of our martini’s with the in and out style so there is as little vermouth as possible and the Skyy Vodka martini just seems a bit average.  A bit smooth and lacking bite with character, there seems to be a lack of flavor.  Perhaps the vodka is overly distilled and the impurities in vodka are necessary to be there in minimal amounts.  Either way, the $25 million research and development that went into this vodka was a complete waste.  After all, even if it is good, or better than average, which it’s not, the money, research and perfect distillation are creating nothing exceptional in Skyy 90 vodka.

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Technorati Tags: charcoal, distillation, martini, research, skyy, Skyy 90 Vodka, skyy vodka, taste, vermouth, vodka martini, winter wheat

Normally the Francis Coppola Wines are pretty solid for the price usually having great complexity, flavors and crispness.  However, we can’t say the same for the 2009 Coppola Shiraz.  For those that don’t know, Francis Ford Coppola is the infamous director . . . → Read More: Featured Wine: Coppola Shiraz not the Godfather of Red Wines]]> Not Francis Ford Coppola’s Finest Hour

By Matt Goldstein & Amy K. Haight

Normally the Francis Coppola Wines are pretty solid for the price usually having great complexity, flavors and crispness.  However, we can’t say the same for the 2009 Coppola Shiraz.  For those that don’t know, Francis Ford Coppola is the infamous director of the Godfather who’s turned his film fame into a very successful winery and vineyard with many styles of red and white wines available all over the world ranging from about $12 and up.  The 2009 Coppola Shiraz was about $14 and simply underperformed from the first sip.  We tried to let it breath a bit but over the course of an hour the wine was still flat and lacked complexity, bite and any type of crispness, bitterness or anything remotely indicating a good wine.  Yes, it’s easy drinking but that’s about it.  We would certainly try it again just in case it was a bad bottle however we wouldn’t recommend the 2009 Coppola Shiraz.  This is a below average wine.

According to the web site, the Coppola Shiraz pairs well with burgers, BBQ and pasta.

From Coppola Vineyard

Easy-drinking wine perfect for summer BBQs or hearty, winter stews.

Small amount of Viognier added for light floral notes.

Ripe, lush texture and moderate tannins are the trademark characteristics of our Shiraz. To achieve this, we source fruit from old dry-farmed vineyards in Lodi. These grapes are blended with fruit from Paso Robles, which gives the wine its intense berry and spice flavors.

Our Shiraz is aged in both French and American oak barrels, achieving more complexity of flavor; French oak imparts a vanilla character, American oak helps sustain the inherent spice qualities.

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Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin.  Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus.  Add the pan fried sweet onions and this . . . → Read More: Jack Daniel’s Char-Grilled Brined Pork Tenderloin]]> Compiled by Matt Goldstein

Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin.  Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus.  Add the pan fried sweet onions and this Jack Daniel’s recipe is pure fire!

Ingredients:

2 quarts water (slightly warm) to aid in dissolving ingredients

1/2 cup Kosher salt

3/4 cup dark brown sugar

1 cup Jack Daniel’s Tennessee Whiskey

1 can Chipotle peppers, pureed

1/4 cup blackening spice

3 rosemary stems

Directions:

1. In a large non-reactive container, add water then the rest of the ingredients and stir with a whisk until totally dissolved.

2. Add the pork tenderloins and brine for 24 hours

3. Remove pork tenderloins from brine and discard the brine.

4. Char-Grill the pork tenderloins until medium 140 to 145 degrees.

5. Slice into 2 inch medallions and top with Honey Braised Sweet Onions.

Honey Braised Sweet Onions

Ingredients:

2 one to one and a half pound pork tenderloins

4 large sweet onions (Vidalia preferable), thinly sliced

1 cup Jack Daniel’s Tennessee Honey

2 sprigs fresh thyme

1 cup chicken broth

3 tablespoons unsalted butter

2 tablespoons olive oil

salt and pepper

Directions:

1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions, and cook, stirring constantly, until the onions begin to soften, about 10 minutes.

2. Keep stirring and cook another 10-15 minutes until golden brown.

3. Carefully pour in the Jack Daniel’s Tennessee Honey and cook until most of the liquid has evaporated, add the chicken broth and thyme sprigs, then cook until most of the liquid has evaporated.

4. Turn the heat down to low and simmer the onions for another 10 minutes, season with salt and pepper then serve immediately over the sliced pork tenderloin medallions.

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Technorati Tags: Char-Grilled Brined Pork Tenderloin, Grilled, Grilling, jack daniel, Jack Daniels, olive oil, pan fried, peppers, pork, pork tenderloin, pork tenderloins, recipe, sweet onions, tenderloin medallions, tennessee whiskey, Whiskey

With the flack Le Bec Fin has taken over the last few years and the recent comments by Philadelphia’s top food critic, Craig Laban, the former #1 restaurant in the country has changed management with George Perrier stepping down in favor of Nicolas Fanucci, general manager . . . → Read More: Craig Laban’s Top 5 Restaurants in Philly: Vetri, Bibou, Zahav and…]]> The 5 Four Bells…

Compiled by Matt Goldstein

With the flack Le Bec Fin has taken over the last few years and the recent comments by Philadelphia’s top food critic, Craig Laban, the former #1 restaurant in the country has changed management with George Perrier stepping down in favor of Nicolas Fanucci, general manager of Napa Valley’s French Laundry.  With all the competition in Philadelphia and a younger crowd moving into the fine dining scene, many new restaurants in Philadelphia can compete with the best restaurants in the country.  There are now 5 restaurants in Philadelphia that hold Craig Laban’s top honor Four Bells: Vetri, Zahav, Bibou, Talula’s Table, and Fountain Restaurant.  Vetri and Bibou also make the top 5 restaurants in Philadelphia Magazine while the Fountain Restaurant makes the Top 10.

Marc Vetri is officially the new king of Philadelphia with Osteria, Amis, Vetri and a new Italian gastro pub called Birreria 600, opening soon.

Source: Foobooz, Philly.com

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Technorati Tags: amis, and Fountain Restaurant, best restaurants, bibou, craig laban, food critic, fountain restaurant, george perrier, Napa Valley, osteria, philadelphia magazine, Talula’s Table, vetri, Zahav

Only 180 people populate the Isle of Jura, and the Jura distillery lies on the east side of the island.  Distilling scotch on the remote island of Jura dates back to the 1600’s and the Jura distillery just . . . → Read More: The Jura 16 Year Single Malt Scotch: Simply one of the Best Whiskies in the World!]]> What Single Malt Scotch Whisky was Meant to Be…

By Matt Goldstein & Amy K. Haight

Only 180 people populate the Isle of Jura, and the Jura distillery lies on the east side of the island.  Distilling scotch on the remote island of Jura dates back to the 1600’s and the Jura distillery just celebrated their 200 year anniversary in 2010. The island of Jura is just 7 miles wide and 30 miles long with one road, one hotel and one distillery.  In Gaelic, the people of Jura are known as Diurachs and known for their hunting, shooting, fishing, sailing, lobster, and of course, single malt scotch.  The Jura 16 Year Single Malt is aged just off the beach on the Isle of Jura and gets much of its complex characteristics from the ocean air.  Matured no less than 16 years, this single malt Scotch whisky is simply one of the best in the world period.  All we can say is WOW!

The Jura 16 Year Single Malt Scotch Whisky Tasting Notes:

With a scent of ocean air, oak and syrup, thw Jura has notes and flavors of oak, syrup, honey and has real complexity.  Smooth yet very complex, this is the perfect single malt scotch and comes with our highest recommendation.

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Technorati Tags: complex, distiller, distillery, gaelic, isle of jura, Jura 16 Year Single Malt Scotch, jura 16 year single malt scotch whisky, lobster, malt scotch, matured, oak, ocean, ocean air, one of the best, single malt, single malt scotch, tasting notes