Archive for June 20th, 2009

2006 Clos Saint Jean Chateauneauf du Pape Vieilles Vignes

Saturday, June 20th, 2009

I had an awesome evening recently with my 2 friends at Palate Wine bar.  Will write about it soon but want to write about the wine that we had which was pretty awesome.  2006 Clos Saint Jean Chateauneauf du Pape Vieilles Vignes.  The wine was very rich with lots of enticing fig sauce, heavy raspberry tones, melted licorice and boysenberry fruit notes. Sweet spice notes linger in the mouth for a long time and it has a rounded finish.
Robert Parker says, “Under the inspired winemaking talent of Rhone oenologist Philippe Cambie in addition to proprietor Vincent Maurel, 2003 marked a breakthrough vintage for Clos Saint-Jean, and that has been followed by some of the finest wines of 2004 and blockbusters again in 2005. This 120-acre estate possesses some of the best old vine parcels of the appellation and has always had enormous potential, but the style of aging the wines in foudres for 5-6 years or longer resulted in too many wines that were dried out and lacked freshness. That has all changed under Cambie?s inspired winemaking, which keeps the Grenache in large foudres or demi-muids, and then ages the Syrah and Mourvedre components in smaller barrels. Yields, which were already low, have been lowered even further, and the wine is now bottled with neither fining nor filtration. If you haven?t caught on to the exquisite quality of Clos Saint-Jean?s Chateauneuf du Papes, now is the time. Just a reminder ? their 2003s were some of the great wines of that irregular vintage in Chateauneuf du Pape, and they can still be found in the marketplace. These wines still remain somewhat underpriced vis-a-vis their quality, and a real bargain is the regular cuvee of Chateauneuf du Pape, normally a blend of 70-75% Grenache all aged in tank or large foudres and the rest Syrah, Mourvedre, and Cinsault.”

“The 2006 Chateauneuf du Pape Vieilles Vignes? darkopaque color is accompanied by a gorgeous nose of incense, licorice, spice box, creme de cassis, cherries, and smoked meats. Notions of soy and fig are also apparent in this full-bodied, concentrated, sexy wine. Enjoy it over the next 12-15+ years.”-Robert Parker 93 Points

Lentil Salad

Saturday, June 20th, 2009

Second recipe for the day.  Another very healthy salad that very easy to make.  Lentil Salad

This is one of my favorite salad. It’s simple, fast and delicious.  There are man variations of this salad from country to country but I have two variations and the only difference is if you add tomatoes or not


2 cups cooked lentils
1/8 cup olive oil
1 big bunch of fresh cilantro
3-4 strings of green onion
1 medium size garlic clove
1/4 tsp red crushed chili pepper
1 tsp cumin
Juice of 1/2 lemon
Salt and pepper to taste
1 large tomato seeded and diced(Optional)

Place lentils in a mixing bowl. Chop the cilantro, green onions and the garlic(easier to just press the garlic), mix all ingredients well, adjust seasoning and enjoy.  If you like the taste of good tomatoes you can chop a large tomato into 1/8 cubes after seeding it.


Saturday, June 20th, 2009

Its been a really rough week and I feel like walking away from all things but I know its not an option…  So I will blog couple of recipes and a wine I had with a couple of friends at Palate Wine Bar.

These recipes are super duper easy… and I LOVE both of the and that are really good for your health.

First recipe for the day is Jajik, Tsatsiki, Akroshka


Armenians call is Jajik, Greeks know it as Tsatsiki, and Russians call it Aksoshka.  Its eaten all over the middle east and eastern Europe.

The jajik is a typical Greek recipe that can be a cream but in Armenia you will find half the time it to be a drink.  We mix it with cold water and drink it on a hot summer day.  You can use it as a creamy sauce for dipping veggies or chips(especially Pita chips) but you can also use it as a sauce for a sandwich.  Its very versatile and very simple. :)

8oz yogurt type “Greek”(I highly recommend Fage that you can buy from Trader Joes and Whole Food)
1 cucumber(Persian cucumbers are the best but you can use any
Half clove garlic
pinch of Salt to taste
2 TB chopped baby dill
2 TB chopped green onion
1 TB Olive oil

Peel the cucumber and cut into very fine strips.  Now dice the cucumber. Take a bowl and pour in the yogurt blended with a tablespoon of olive oil, a teaspoon of salt, medium clove garlic crushed and the finely chopped herbs. Mix all ingredients by hand until everything is well coated with yogurt.  Store it in the fridge for an hour and serve…

Interesting trivia for all.  It was an Armenian family who introduced yogurt to the Americas…