8. February 2009 by Azat.

First let me say that on the top of my list of wine varietals is Chateauneuf du Pape.  In the past 10-15 years they have become favorite wine of many who like classic/old world wines.  Robert Parker is a big fan of them and CDPs consistently make the top of his list year after year.  One would think he was an honorary citizen of Chateauneuf du Pape.

Lit me give you a brief history of the town in France nad the type of grapes grown there from Wikipedia.

Chateauneuf-du-Pape is a town and commune in the Vaucluse département in Provence, in southern France. Its name derives from a castle built by the Popes when they ruled from Avignon.

The village and three other surrounding communes produce wine, and Châteauneuf-du-Pape is an Appellation d’Origine Contrôlée (AOC) in the southern Rhône wine region. Unlike its northern Rhône neighbors, Châteauneuf-du-Pape permits thirteen different varieties of grape; the blend is usually predominantly Grenache. Other red grapes include Cinsault, Counoise, Mourvèdre, Muscardin, Syrah, Terret Noir, and Vaccarèse. White grapes include Grenache Blanc, Bourboulenc, Clairette, Picardin, Roussanne, and Picpoul. In recent years, the trend has been to include fewer (or even none) of the allowed white varieties and rely heavily (or solely) upon the Grenache, Mourvedre, and Syrah. One may suspect that this is a response to international wine-market trends and the desire to have this sometimes-rustic wine appeal to a broader commercial audience.

Before wine critic Robert M. Parker, Jr. began promoting them, the wines of Châteauneuf were considered rustic and of limited appeal in the U.S. However, his influence increased their price more than fourfold in a decade. In gratitude, the Châteauneuf Winemakers Union pushed for his becoming an honorary citizen of the village.

Now lets talk about one of the best to come from CDP at a semi reasonable price of 65 dollars.  I know its a bit high but its a good wine.  In the future I will list others that are much lower but today we will start with 2006 Vieux Telegraphe CDP.

Vieux Telegraph Chateauneuf 2006

The 2006 Vieux Telegraphe Chateauneuf du Pape, which is aged only in foudre and bottled with minimal clarification, is a more masculine, muscular effort than most 2006s. Its dark ruby/purple color is followed by notions of the sushi seaweed wrapper, nori, interwoven with incense, lavender, pepper, and copious quantities of black cherry and raspberry fruit. Medium to full-bodied, with moderate tannin, and good structure as well as depth, it will benefit from 3-4 years of bottle age, and should keep for 15 or more years.

93 points Wine Advocate (Robert Parker)

I had  this wine few weeks back.  While the wine was still very young and can for sure benefit from another few years in the bottle it was an exceptional wine.  Big, crisp and spicy with peppery blackberry and blueberry fruit.  Hints spices like vanilla, clove and cinnamon can be tasted in the mouth.  Lots of sweet tannins which should help withe the aging of this beauty.

I would give this wine 4 stars and at 65 its not cheap but the quality for price ratio is very high.  This should be a great combo with grilled lamb or even pork chops

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8. February 2009 by Azat.

Tabouleh

Serves: 6
Preparation Time: 1 hour
Difficulty: Average

Ingredients:
• 1/2 cups fine bulghour(cracked wheat you can buy from most middle eastern/Armenian food stores)
• 3 lge. bunch parsley, minced fine
• 1 bunch scallions, minced fine
• 3 tomatoes, skinned and peeled, if desired chopped fine
• 1 small bunch mint
• 1/2 tsp. ground red pepper
• 1/3 cup olive oil (pure or substitute)
• 1/3 cup lemon juice salt to taste

Cooking Instructions:
Soak bulghour in the diced tomato for an hour. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.

Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.

It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend.

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