Archive for the 'Andres Restaurant' Category

2009 Chateau Haut Treytin Bordeaux

Paired with Roadst Pork & Creamed  Spinach.

Andre’ — “This is a straight forward, old world style Bordeaux. What some might call austere, I find inviting. This wine reminds me of the Mondavi Cab. from a decade or two ago. Nice fruit acid balance, strong but velvety tannins. In my mind this is what Red Wine is supposed to be. Not the overly fruity, alcoholic stuff that so many wineries are turning out lately. I like the way this wine is drinking today, I like the way the flavors change in the glass, and I am also thinking of buying a case to see how it develops over the next few years.

As far as food, I like a nice piece of lamb with Bordeaux, but any protein will do. roast a chicken or pork loin, grill a steak, make some nice potatoes and finish it off with creamed spinach.

For 8 servings you will need 2 pounds of spinach, some olive oil, a few cloves of garlic, Wondra Flour, 1 cup heavy cream, and some Parmesan cheese.

crush the garlic and warm it in the oil. Remove it when it starts to sizzle. Add a big handful of spinach and dust with the wondra. Continue to add, stir, and dust until all of the spinach is in the pan. Now add the heavy cream and stir constantly to a boil. Finish with the cheese and check for salt and pepper. Adjust consistency as needed. Enjoy this spinach with your roast and a very affordable example of a delicious Bordeaux.”

From the winemaker:

“The 2009 Chateau Haut Treytin is a vibrant purple in color, supple, and bursting with ripe spice and berry aroma. The bright fruit is balanced by a heady spiciness that tames the power by adding a light rustic quality. Alternating between strength and finesse, floral aromas dominate the lengthy finish, adding depth to a true gem that will continue to evolve for 10–15 years.”

Rating:

This wine has not been rated.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $8.99 a bottle, $48.55 a 1/2 case with a 10% half case discount, and $86.31 a case with a 20% full case discount. SKU#24246

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2009 Henry Fessy Moulin-a-Vent Beaujolais

Andre’ — “I would imagine that my introduction to Beaujolais isn’t much different from most people. Around the third Thursday of November the Beaujolais Nouveau arrives! (Just in time for Thanksgiving). For me it was as a recent culinary school graduate. I was then and still am today, drawn into the excitement or hype surrounding an annual event. Back then the new Beaujolais was a big deal. The French government decided long ago that if you wanted to grow grapes, produce wine and sell it with the vintage listed on the label that the third Thursday of November was the absolute earliest that you could release a quality product, So the hype surrounding the release of the newest vintage was quite grand. The trip from vineyard to airport, a ride on the Concorde and then a limo into Manhattan. Which would be the first restaurant to serve the Beaujolais nouveau? Although a relatively simple wine it was good. The problem was that you were paying for that flight on the Concorde. You were paying for the hype.  As time went on, the wine became less and the media attention waned. I can remember receiving the wine a day early as long as we promised not to sell it until the correct hour. Unfortunately many people’s only taste of Beaujolais is the nouveau. A less than special wine at an inflated price. Which on an off-year can taste much like a slightly alcoholic grape juice.

The real story of the Beaujolais lies in the Cru Beaujolais. All of these wines are made from the Gamay grape. (Beaujolais is the region in which the grapes are grown) Within that region lies , from north to south  Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Which brings us to the heart of the matter, Henry Fessy Moulin a’ Vent 2009. The last time I checked it’s 2011 and the vintage of this wine is 2009. Nothing nouveau about that.

This is a perfect summer red. Medium bodied with ripe cherry fruit and a touch of cola. The slight spiciness will help it stand up to almost anything that you are pulling off the grill. I tend to chill Beaujolais a bit. Don’t put it in the fridge when you get home. But, if you are entertaining let it cozy up to the whites in the ice bucket for a few minutes.

If you have never tried Beaujolais I hope you’ll give this wine a go. If you have tried Beaujolais and not been impressed, then you owe it to yourself to take this wine home tonight.”

From the winemaker:

“This wine has impressive colour and intense aromas of red and black fruits such as blackberry and blackcurrant. There are also spicy notes along with liquorice on the finish. With great balance, this is a concentrated, well-structured wine with very pleasant silky tannins.”

Rating:

This wine was given a 90 point rating by Wine Spectator.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $14.99 a bottle, $80.95 a 1/2 case with a 10% half case discount, and $143.91 a case with a 20% full case discount. SKU#25925

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

Summers 2008 Le Nude Chardonnay & 2007 Adrianna’s Cuvee Cabernet Sauvignon

Paired with Smoked Duck Ham, pineapple & puree of white beans.

Andre’ — “The two wines in this post come from Summers Estate Wines. The first is the 2008 Chardonnay, “La Nude” a reference to the fact that it is produced without any oak barrel aging. As much as I love a buttery oaky California Chard, many of them are overdone. The La Nude is rich and mouthfilling, well-balanced with bright acidity and a lingering tropical fruit finish.

The second wine 2007 Andriana’s Cuvee’ is a dynamite Cab and at this price I think a great value as well. Nice spice and berry fruits with soft green tannins this is a medium to full-bodied cab that has a lot to offer.

Now the challenge, come up with one dish that pairs well with both wines. I am serving it to a few hundred people at An Evening of Wine and Roses. My first thought as I tasted the chardonnay was to use duck breast as a starting point. The meat wouldn’t overpower the white but it still has enough flavor to stand up to the Cab. As I have said before when you are pairing food and wine the pairing is more about the garnishes than the center of the plate. I decided to turn the duck breast into a smoked duck ham. Add a touch of sweetness and play off the fruit flavors in the La Nude with a pineapple chip, and finish off the plate with a puree of white beans. The smokyness in the duck and earthiness of the beans mirroring some of the flavors in the Adriana’s cuvee’.”

From the winemaker:

“The 2008 Le Nude Chardonnay possesses a pale straw color with tropical fruit aromas, finishing with crisp pear flavors. The 2007 Cabernet Sauvignon Andriana’s Cuvee is a bright red fruit wine with smoky oak aroma that leads to a mouthful bursting with blackberry and spicy tones.”

Rating:

The Le Nude Chardonnay was given a 88 point rating & the Adrianna’s Cuvee Cabernet was given a 89 point rating  by Wine Advocate.

Availability:

2008 Le Nude Chardonnay in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $10.99 a bottle, $59.35 a 1/2 case with a 10% half case discount, and $105.51 a case with a 20% full case discount. SKU#18717

2007 Cabernet Sauvignon in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $23.99 a bottle, $129.55 a 1/2 case with a 10% half case discount, and $230.31 a case with a 20% full case discount. SKU#15063

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2009 Red Door Cellars Pinot Noir

Paired with a Duet of Chicken and Salmon, red wine sauce and Roasted Vegetables.

Andre’ — “Without sounding like a snob, this wine has a classic Burgundian nose. A touch of fruit followed by earth and dusty leather. OK I know , that reeks of “wine  snob” I apologize. Subtle on the palate at first, this wine develops nicely with big full flavors of cherry and peppercorn. Great acidity, and most importantly, Balance.

I think it rounds out the plate of chicken and salmon quite well, turning a duo into a trio. A sip of wine, a bite of fish, a sip of wine a bite of chicken  and so on. Each one complimenting the other and the sum being far greater than the parts I will leave the Menage a Trois jokes for another day.  If you want to give it a go at home this wine will pair well with any lighter meats or fish off the grill.”

From the winemaker:

“Layered aromas of cigar box, wild cherry marry with earthy notes. A structured palate continues with cherry and cranberry enveloped by developed oak characters. A beautifully balanced finish leaves lingering fruit and oak.”

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $13.99 a bottle, $75.55 a 1/2 case with a 10% half case discount, and $134.31 a case with a 20% full case discount. SKU#24602

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2007 Pacific Rim “Vin de Glaciere” Riesling

Paired with Apple Crisp, Black Raspberry Sauce.

Andre’ — “This wine is consistently bright and fresh upon release. The 07 is aging well and has more pronounced flavors of dried apricot and honey. I think it is a great introduction to sweet, or as I like to say sticky wines. Some would put this in the Dessert wine category. It is also fantastic early in the meal with some pate’ or cured meats, or with a carmelized onion soup. For the event at St. Joes with the Growing Stage we are pairing it with the Apple crisp. The combination of flavors, apple, black raspberry and sweet riesling is electrifying. So, about that recipe. Slightly altered this is my Grandmothers Crisp Topping.

1 cup flour

1 cup brown sugar

8 ounces Butter cut into small pieces

Mix all of this together with your hands until it resembles a fine meal. Add

1 cup old-fashioned rolled oats

pinch of salt and cinnamon.

put this topping over prepared fruit and bake at 400 until golden brown.

From the winemaker:

“The Pacific Rim Vine de Glaciere is made from Riesling grown at the Selenium Vineyard, picked at about 22.5% sugar; the grapes are then frozen to concentrate the juice. The resulting wine is sweet with pear, melon, mango and honey notes and a kiss of horseradish-like spice and earthy clove. Riesling’s natural acidity helps balance the sugar.”

Availability:

2007 vintage in a 375 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle. SKU#18199

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2009 Familia Dante Pinot Grigio

Andre’ — “Okay, truth be told I have been heard saying many times over ” I am not a fan of Pinot Grigio” . Maybe it was that first encounter with a certain wine you all may know “SM”. Not a bad wine, but for the money there is just so much more interesting juice out there. 

Enter the Familia Dante Pinot Grigio 2009 vintage. As a disclaimer I tasted this wine for the first time after a long day at work so maybe that’s why I enjoyed it so much. I walked into the kitchen, dropped my brief case, kicked off my shoes and poured a glass. I could feel the tension of the day melt away. And then I realized that Tracey had made pirogi for dinner. Am I lucky or what? This didn’t occur to me to be a food and wine pairing moment at the time. But, the bright, crisp, citrus flavors cut through the richness of the potato dumplings cooked in butter with onions. After I wiped the grease from my chin I really started to pay attention to the wine. (Tracey was asleep). Well balanced, which is a benchmark to me, pleasant citrus flavors, with pink grape fruit being dominant, truly delicious. My mind started to drift to warmer weather as I imagined myself drinking this on a sunny  day with a little plate of crudo, the sashimi of Italy.

So here is your food and wine homework. A bottle or two of Familia Dante Pinot Grigio. Some pristine raw fish,fluke or Hamachi would be my first choice, with a pinch of salt and some pink grapefruit segments. Follow that with some Mrs T’s pirogi with sautéed onions and you tell me. you can email me at andres@ptd or look me up on Facebook at Andre’s Restaurant and Wine Boutique and tell me what you think.

Remember, if you like it, it’s good. 

From the winemaker:

“A classic grape varietal producing a grapey wine with crisp acidity and racey balanced fruit.”

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $9.99 a bottle, $53.95 a 1/2 case with a 10% half case discount, and $95.91 a case with a 20% full case discount. SKU#24554

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2008 Domaine Grand Veneur Côtes Du Rhône

Andre’ — “The spectrum is applied to wine in many different ways. For example sweet to dry or light to full-bodied. Today I would like to use the spectrum to explore how wine and food work together. When you look at the middle of the spectrum you have a wine that accompanies food very well. Like a well made Sancerre for instance, happy to be invited to the party. If you travel to one end of the spectrum you will find a wine that doesn’t need or want a “food pairing”. Like a Big California Fruit Bomb, It’s a stand alone wine that may taste great with your porterhouse, but it doesn’t NEED it. This blockbuster Cali Cab is almost a main course all by itself. At the opposite end of the rainbow, you have that clunky little obscure Italian wine. Without the benefit of a nice plate of pasta, a touch of garlic and some sun-dried tomatoes the wine makes you sort of pucker. Think…wallflower finds the right partner and wins Dancing with the Stars.

At this point I would like to remind you, If You Like It It’s Good!

That being said the majority of wines will fall in the middle of the spectrum. However there is no right or wrong choice here. Personally, as much as I love the Big Guns. I am much more inspired, can I say “turned on by” the really perfect pairing of a well made, slightly awkward wine, with a dish that has its roots in the same region. Letting the flavors of the Wine and Food bounce around in my head and make new taste combinations with each bite.

I think the Reserve Grand Veneur Côtes Du Rhône Falls somewhere between food happy and food needy. Very fruit forward right after opening… this fades to the underlying funk of a good Rhone after a few minutes in the glass, with a touch of acidity for balance. As the weather turns colder I can absolutely picture myself enjoying a glass all by itself on a Sunday afternoon. However I think it would be a shame not to try your own experiment. Enjoy it on its own, and then try it with food.

Intimidated by food and wine pairing? Here is a simple cassoulet. Not authentic, but still good,simple and inexpensive.

In an oven proof dish, brown one large diced onion in 2-3 tablespoons of oil. Add 3 tablespoons chopped garlic and cook 2-3 minutes more. add a splash or two of red wine, 1 can of Muir Glenn Organic Fire Roasted Diced Tomatoes, 1 small can Goya White Beans, and one cup of chicken stock. Some thyme and bay leaf. Simmer for 10-15 minutes, adjust the seasoning. Stir in some spicy sausage cut in thick slices, 6 pieces of Duck Leg Confit. (I believe you can find these at the Butcher Counter in Shop Rite) Top the whole thing with a thick layer of bread crumbs and put in a 300 degree oven for  1 1/2 -2 hours. It should be deep golden brown with a thick bubbling crust. Start with a simple salad, make sure you have a nice crusty loaf of bread on hand and don’t forget an extra bottle of wine!

The Cassoulet serves Six. As for the Wine… I guess that’s up to you.”

From the winemaker:

The colour is purple-tinged garnet. The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices. The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper.”

Rating:

This wine was given a 86 point rating by Wine Spectator.

Availability:

2008 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $15.99 a bottle, $86.35 a 1/2 case with a 10% half case discount, and $153.51 a case with a 20% full case discount. SKU#18859

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com


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