About me.

I wasn't writing here lately.
I took a little detour, learning about photographing, cooking. And it all connected with wine of course! 
So I didn't taste many wines. But there is another wonderful thing!
I live in Toronto, and I have a meetup here, wine tasting meetup!
 http://www.meetup.com/Wine-explorers/
And soon I will celebrate an anniversary!:-)
Yesterday we had another successful meetup! We where tasting 4 different Syrahs. It was very interesting!
Now I'm cooking more and taking more pictures, and want to write more about wine and pairing!
Cheers!

Cigarzin Zinfandel 2009, California

Very interesting and unusual Zin!
In the glass bright, clear, see through, not very Zin like!
On the nose lots of cherries and fruit.
on the palate dry, medium bodied. Very fruity, light.
Close to Primitivo.






I paired it with rich and creamy fritata.

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!