Oh boy oh boy ohboyohboyohboy!

photo © Linda Blakely 2007

Two years ago, Tom and I acquired a bottle of this premium Hungarian dessert wine: Demeter Zoltan Tokaji Esszencia. It was originally the dessert wine of the Hungarian Royalty, then only available to members of the high communist party. Now it's rare, but available to those lucky enough to find one. A limited number of bottles are made since it takes around 10 years to make. Yes, I said 10 years! Esszencia is the most precious liquid obtained from Aszú grapes. Prior to making the Aszú wine, harvested berries picked individually from the bunch are stored in wooden casks, with a false bottom made up of loose-fitting slats. 'Essence' or juice, pressed out by the weight of the grapes, is collected and then matured in Gönci casks or demi-johns. With such a high sugar content, Tokaji Esszencia ferments very slowly to about 3-4% alcohol and is a great rarity - a phenomenal nectar rather than a true wine. Due to its intensity it will mature for decades in cask and bottle before it reaches its peak.

Now, you'll notice the title of this post. We have been keeping this bottle in the cellar for two years, waiting until the perfect occasion to open it. That occasion will happen the weekend after next. We're having a Christmas party and inviting a few close friends. Everyone will bring a dish and a good bottle of wine. This is what we'll be opening.

Like I said...Oh boy oh boy ohboyohboyohboy! I'll post my tasting notes after the party ;-)

M. Cosentino The Poet 2002

photo © Linda Blakely 2007

This is the third bottle in about a year that Tom and I have tried. The first bottle was pretty dreadful, to be quite honest. We drank it after we first purchased it. The second bottle was drunk about 6 months later, and it was marginal at best. This time it's better. It has softened with time in the bottle and has developed more flavor.

The Poet is a Napa blend of Cabernet Sauvignon, Cabernet Franc and Merlot. I get hints of anise on the nose, followed by stewed dark fruits (cherries, plums). At first sip it's a bit on the astringent side, but after a minute or two in the glass it gets much more palatable. It's full and round in the mouth, with flavors of fruit and vanilla. Nice lengthy finish here, too.

This is a wine that truly benefited with bottle aging.

Sad, so sad

Her geography teacher should be horsewhipped. Or sent to Budapest, France.

A wonderful dinner tonight

So Tom and I picked up some gorgeous looking pork tenderloins at BJ's for an awesome price: only $12.00 for 4. They're usually around $9 or $10 for just two!

I was surfing the interwebs today looking for a recipe and found one that I used, but modified. I didn't even measure, I just eyeballed it and guesstimated. All measurements below are approximate.

2 healthy sized pork tenderloins
3/4 cup breadcrumbs
1 T chili powder
1 T cumin
1/2 t cayenne pepper
1 t salt
1/4 t fresh ground black pepper
1/2 t garlic powder
extra virgin olive oil

Preheat oven to 325 degrees F. In a small bowl, mix all dry ingredients together well. Slather tenderloins with olive oil and place on a rack on a baking sheet lined with aluminum foil. Coat oiled tenderloins with dry mixture, using all of the mixture and pressing it into the tenderloins. Roast at 325 until pork reaches an internal temperature of 160 degrees F. Cool for about 10 - 15 minutes and slice into 1/2" thick slices.

We had this with a spicy rice and paired it with Montes Purple Angel Carmenere. WOW. It was pretty fabulous, if I do say so myself :-D

Henri Boillot Meursault Les Genevrieres 2004

If we're going to drink a Chardonnay it's going to be a White Burgundy, and this wine is the reason why. It has none of the characteristics of a California Chardonnay with oak so predominant that you need to pull the splinters from your teeth afterwards. In my humble opinion, oak masks the wonderful fruitiness of a good Chardonnay.

This beautiful Burgundy had rich, ripe tropical fruit notes of pineapple and a touch of mango. Hints of pear were also apparent. Good acidity and well-balanced, it has another few years to mature. We have another few bottles, so I can revisit these notes to see how well it holds up :-D

Tom's Ditto Bread

photo © Linda Blakely 2007

3 packages yeast
1/2 t sugar
3 cups water
1/3 cup brown sugar
3 T cornmeal
3 cups whole wheat flour
7 - 8 cups flour
3/4 cup warm water
1/4 cup molasses
6 T butter
3 T sesame seeds
2 eggs
1 T salt

Mix yeast with 3/4 cup warm water and sugar. Set aside. Boil 3 cups water and pour in a bowl. Add molasses, butter, brown sugar, cornmeal, salt and sesame seeds. When cooled, add yeast mix. Beat eggs stiffly and add to mixture. Mix in whole wheat flour one cup at a time. Begin adding rest of flour one cup at a time, decreasing amount added as dough stiffens. Knead in remaining flour. Lightly grease large bowl. Place dough in the bowl and turn it over to grease both sides. Cover with a towel and allow to rise until doubled in bulk. Punch down, divide into thirds and place in greased loaf pans. Allow to rise 30 - 45 minutes covered. Preheat oven to 350F. Bake loaves uncovered for 35 - 45 minutes.

Fall Wine Fair this Friday!

I'll be assisting Gonzalo Oliva and Sam Cockrel of GOS Imports this Friday (Nov 16) from 3pm - 8pm at Simon's, A Wine Bar located at 1004 Hendricks Ave. You'll get 10% off anything you order (no minimum necessary!) plus you'll get an additional 10% off if you order $200 or more. How cool is that?

If you are planning to go, let me know!