Domaine Michelas St Jemms Sainte Epine Saint Joseph 2009, Ac

South Rhone.
$25.25 At the LCBO

Ruby opaque color in the glass. Healthy, bright.
On the nose red berries, coffee, cherry.
On the palate dry, medium bodied, hints of graphite and minerality. very complex with flavours of cherry, vanilla, spices and floral notes. Good balance with acidity.
Long finish with licorice nuances.

Very interesting wine!

Pascal Renaud Cuvée Vieilles Vignes Pouilly Fuissé 2011, Ac

$26.95 at the LCBO

Light straw in the glass, healthy, bright.
On the nose very fruity, apple, pear, spice.
On the palate dry, with touch of minerality. Fruity, pear, citrus, batter, vanilla. very balanced.
Long and fresh finish.

I really enjoyed this wine!
Nice Burgundy Chardonnay, slightly oaked. 

L.A. Cetto Private Reserve Nebbiolo 2008, Guadalupe Valley, Baja California

Nebbiolo.
Mexico.
$18.95 at LCBO

That was a surprise!
Nebbiolo? From Mexico?! I was intrigued!

Rich, brilliant ruby color color in the glass.
On the nose lots of black berries, cherries, oak.
On the palate dry, medium to full bodied. Flavours continue develop on the palate. Lot of fruit, black berries, spice, quite tangible acidity and tannins, getting softer after decanting. Some minerality.
Long fruity finish.

It was lovely wine. Of course different form Italian Nebbiolo, but nice and rich.

Cheers!

First BBQ this spring!

The weather is beautiful today!

Beef bourguignon. How I made it.

First I marinated meat in wine and herbs de Provence, plus garlic.
Then I dried meat, left liquid aside.
And fried pieces of meat in batches.

While doing that in other pen I sauteed  onion and carrot, and added flour when vegetables were ready.

That's my little trick!
When all the meat was fried, I brought it all back to a casserole and added veggies with flour.

Mixed them up and poured wine with herbs into the casserole.
  

Thanks to my little trick sauce immediately became very thick! 

I covered the dish and put it in the oven for a couple of hours.

Meanwhile i fried pancetta. I like to use it instead of bacon.

Then I added mushrooms.

When time had passed, I took casserole out of the oven and added mushrooms to the beef.

The back to the oven for 30-40 minutes.

And, voila!

It was wonderful!
I would pair it with Merlot. It will balance the dish nicely.

Cheers!

Orthodox Easter!

Castelgiocondo Brunello Di Montalcino 2006, Docg

Brunello.
Tuscany, Italy.
Amazing wine! Really one of the best!
Needs decanting.
Dark red color with  bricky rim.
 on the nose concentrated and layered aromas of roses, leather, cedar.
On the palate dry, very balanced, full bodied, smooth and silky. Vanilla, cocoa, espresso, floral and cherry flavours, Very complex.
Long fruity and enjoyable finish.

Château Haut Plaisance 2010, Ac Montagne Saint-Émilion

France, Bordeaux.
$17 at LCBO

Well, that was another disappointment!
It was beautiful typical Merlot nose, lot's of red and black berries, chocolate  and alcohol.  
Yes, it was strangely alcoholic wine-15%!
Saint Emilion, really?
So, the palate was huge disappointment!
It tasted like the wine went bad before it event was bottled!
They added more sugar and there you go!
It tasted sour and bad.
I would bring it back to the store, but I made beef bourguinon with it:0)
Cheers!