a sediment-al night.

Monday night, we had a dear friend over for dinner to drink a special bottle of wine that he gave us for our wedding!  A 2000 Domaine Cros Minervois Vieilles Vignes.  Most wines people buy these days are made to drink right now.  This wine is unique (for modern wine-drinking), because even at 11 years old, it was still hitting its peak!  All wines were once made this way… built to grow better with time.  Very cool.

The 2000 Domaine Cros Minervois Vieilles Vignes

I didn’t do the best job of pairing the meal with the wine (steak probably would have been a better fit), but the cheese I selected for a pre-dinner appetizer matched beautifully.  I highly recommend this French Morbier cheese, bought at Trader Joe’s!  It was stinky, pungent, and it brought out lovely dark berry flavors from the wine.  The vegetable streak through the middle of the Morbier is crazy!  (Crazy good.)

The French Morbier Cheese

Even though the meal might not have been the best choice for the wine, it sure was delicious!  I served prosciutto-wrapped grilled chicken stuffed with goat cheese & herbs, along with sautéed squash, steamed broccoli, and French bread.  The chicken was as easy to make as it is to write out!  I took chicken breast fillets, made a slit with a sharp knife, then stuffed in goat cheese (this particular cheese came already mixed with fresh herbs… you could also mix in your own!).  I tried to seal up the opening as best possible, then cooked the fillets in our George Foreman counter grill for about 5 minutes.  After that, I took the chicken out and carefully wrapped each fillet in prosciutto.  I cooked the chicken for about 2 more minutes, and the result was delicious!  It was like the prosciutto had been welded on — yum!

Prosciutto-Wrapped Chicken, Stuffed with Goat Cheese & Herbs

It was a sediment-al night, because I have never seen such crazy sediment from a wine!  Truly an Old World style wine.  :)

Sediment!

asparagus tortellini + new zealand sauvignon blanc.

I always know I’ve fallen in love with a meal/food idea/type of wine/etc when I can’t stop thinking about it, and start feverishly finding out how to recreate it… or at least somehow have it again!  The asparagus sauce on my red snapper at Kinkead’s Thursday night was SO divine, it made me think back to the other delicious asparagus experiences of my life… asparagus soup at Teatro Golodoni during Restaurant Week two years ago… “asparagus three ways” at Citronelle the night Chris and I got engaged…

So yesterday I started searching the internet for an asparagus sauce recipe to use with pasta.  Amazingly, this was not easy to find, and I began to wonder if pasta with asparagus sauce was a strange idea?  I eventually found this yummy recipe from The Cooking Photographer.  I set to work and followed the ingredients and instructions pretty exactly.  I probably used more than a pinch of red pepper flakes (which gave it a really nice spicy element), and I also used cheese tortellini instead of ravioli.  The result was very nice!

Cheese Tortellini in Asparagus Cream Sauce with New Zealand Sauvignon Blanc

Cheese Tortellini in Asparagus Cream Sauce

The wine was a 2010 Oyster Bay Sauvignon Blanc from Marlborough, New Zealand (around $10 at Trader Joe’s).  It had all of the nice lime and citrus flavors that I remembered from the one I had at Kinkead’s.  I really like the asparagus and Sauvignon Blanc combo.  I’m not an expert though, so I searched the Internet for affirmation.  Apparently, asparagus is quite a challenge to pair with wine!  It felt good to see “crisp, and refreshing wines like Sauvignon Blanc” on the list though.  The cashier at TJ’s said her opinion was that New Zealand is the place for SB, and after two nights in a row of enjoying it… I may have to agree!