This month we feature another iconic white wine - 2008 Tablas Creek Esprit de Beaucastel Blanc, a domestic Chateauneuf-du-Pape from Paso Robles that is spicy and complex, with aromatics of peaches, pears, honeysuckle and anise, and flavors of honey, green apple, pear, and licorice, balanced by crisp acidity on the finish.
Robert Parker gave the wine 90-92 points: "Tablas Creek’s flagship white, the 2008 Esprit de Beaucastel Blanc, is a blend of 65% Roussanne, 30% Grenache Blanc, and 5% Picpoul. It offers up sumptuous aromas of orange marmalade, lemon blossom, and white currants along with spice, crushed rock, and subtle earthy notes. This full-bodied, rich, lively white should drink well for 4-5 years.”
Tablas Creek Vineyard was founded by the Perrin family of Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. They chose the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pape: limestone soils, a favorable climate, and rugged terrain.
The partners imported the traditional varietals grown on the Perrins' celebrated estate, including Mourvèdre, Grenache Noir, Syrah, and Counoise for reds, and Roussanne, Viognier, Marsanne, and Grenache Blanc for whites. These imported vines passed a rigorous 3-year USDA testing program, and are propagated and grafted in an on-site nursery. All Tablas Creek wines are estate grown and organically farmed on our vineyard.
Tablas Creek follows the centuries-old Châteauneuf du Pape tradition of blending chosen varietals, which produces wines that are more complex, better balanced, and richer than single varietal wines. Each varietal is hand-harvested when completely ripe and fermented separately. Winemaking, including native yeast fermentation and neutral French oak barrels, preserves the wines' ties to their soil, climate, and varietal character.
Recipe: Risotto with Nettles and Porcini Serves 4
Only the young shoots and tops of the nettle plant are eaten (the older leaves are too tough), but they must be cooked beforehand to destroy the stinging element. When preparing nettles, it is important to wash them well under cold running water. Wear rubber gloves for the task, as contact with nettles will result in itchiness for up to a day. You can find nettles right now at the Berkeley Bowl and some high end Farmer's markets.
6 cups chicken stock
2 ounces unsalted butter, chopped
2 onions, finely chopped
3/4 pound carnaroli rice
2 large porcini mushrooms, sliced
2 sprigs thyme
5 ounces shiitake mushrooms, sliced
2 ounces young nettles
2 ounces creme fraiche
Grated Parmigiano Reggian
Preheat the oven to 325F. Toss the sliced porcini and shiitake mushrooms in a bowl with salt, pepper, olive oil and the thyme sprigs. Place on a baking sheet and roast in the oven for about 30 minutes until tender. Remove and keep warm.
Place the stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.
Melt butter in a large saucepan, add onions and cook over medium heat, stirring occasionally, for 4-5 minutes or until soft and golden. Add rice and stir for 2-3 minutes or until well coated, then add 1/2 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock,1/2 cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next. When rice is almost al dente, stir in the mushrooms and nettles and cook for another 1-2 minutes or until mushrooms and nettles are tender. Remove from the heat and fold in the creme fraiche and grated Parmigiano Reggiano.
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