Alder Ridge Cabernet Sauvignon (2006)

We had a lovely Alder Ridge Cabernet Sauvignon 2006 tonight for our Sunday dinner with our parents. For dinner I made a pot roast with a chuck roast from our local farmer, served with potatoes, carrots, and small onions along with sauteed pea pods and homemade biscuits.

This wine is special with a floral aroma, a robust fruit on the mid-palate, with dark bitter chocolate and strong tannins on the finish.

Alma Andina Reserve Malbec (2008)

Well here we are . . . a Thursday night in the midst of a very busy work week. I have another big day tomorrow so I will be happy to see the weekend arrive.

I opened this big Alma Andina Malbec 2008 for our dinner tonight. This is a big, bold fruit-forward Argentine wine that is rich in vanilla-cherry flavors with a dark-chocolate finish. Our son, Tony, would like this wine. (I believe I have a very good feel for what he likes.) Tony spent time in Argentina and loved it.

For dinner we are having pot roast with potatoes, carrots, and onions. And I am making a fresh green salad with my homemade salad dressing. Lest you think I somehow managed to get this meal together after a 10-hour work day, I will admit that this meal is mainly leftovers from the weekend. But, delicious leftovers!

Valoroso Cabernet Sauvignon Castelao (2008)

It’s a Friday night — woo hoo! It was a long and arduous work week for me and included a very, very long road trip to do a presentation and then turn around and drive back. (Well, ride back; I didn’t have to drive. . .my colleague did all the driving; thank you, Mike!)

So, here we are; taking a deep breath and relishing in our Friday night status! I have leftovers (pot roast) heating up on the stove. I also have some kale I will saute and I am going to make a fresh salad with arugula, romaine, avocado and carrots (that’s all I have) with my homemade salad dressing. This is the best salad dressing. It is all we ever eat in this household. In a nutshell, here is what I do: I take a bottle of spicy mustard that is close to empty. I add olive oil, balsamic vinegar and red wine vinegar until it is almost full. Then, I add basil oregano, savory, rosemary and thyme, along with salt & pepper. Shake until the spicy poupon/horseradish mustard is mixed well and what you have is a simply delicious salad dressing. This bottle will last for many salads (or until you have nearly finished the next spicy mustard).

I chose this wine (from a wine club) for tonight because I think it will hold up well to the roast beef. This Portuguese wine is just the ticket tonight. Lots of plum and a bit of spice on the palate and a velvety, silky finish. There is nothing not to like . . .as it breathes, I also note cloves and a touch of tobacco.

Marques de Casa Concha (2005)

This Cabernet Sauvignon from Chile was our choice for Saturday night (and I am having the last of the bottle tonight — Sunday). I really like this one. Deep red color. A lively blackberry and smoke taste with a silky texture. The tannins are firm and the finish is long. This wine supports my notion that you get what your pay for. . .even in wine, which is a very subjective subject, to say the least. This was a $20 bottle of wine, which — for us — is not our everyday wine. And, it tastes absolutely great to me and worth the price.

We will have this wine with a pot roast dinner which is in the oven (along with apple cobbler). This roast is from a local cow! We purchased 1/16 of a cow and this is our first roast. I just added the potatoes, carrots and pearl onions – and I put the apple cobbler in, too. This cow is grain fed and “organic” (if that is what you call a cow that hasn’t been shot up with any hormones or other additives). . .it’ll be interesting to see if we notice any difference.

And on to another week . . .and spring is in the air in Michigan!

Rosati Barbaresco (2004)

Rosati Barbaresco 2004I just finished the bottle of this Italian Rosati Barbaresco wine. (I blogged about it yesterday if you would like to read my tasting notes.)

What I want to blog about tonight is my wonderful group of students who finished their last class in their Master of Educational Leadership program tonight. I am so proud of them. They are dedicated educators and have spent the last two years of their lives taking night classes and conducting a research study. This class was their last class where they (all but three — who are still working feverishly!)  handed in their final research report (and did an oral presentation on their findings). Congratulations to Linka, Tammy, Corrie, Richard, Yolanda, Denelle, Christian, Kristie, Mary & Eric!

Before class, I had put together a pot roast (I browned a chuck roast in hot oil, then added fresh garlic cloves, chopped onions, red wine and chicken broth and then covered it and put it in the oven at 225-degrees). By the time I came home from class, the meat was fork tender. I added potatoes and carrots to the roast while we had our cocktail and read the paper. By the time we were done reading the paper, everything was tender and delicious.

Cheers to the new Masters! Clink!

Kalder Syrah (2005)

kalder-syrah-2005It is a Wednesday night in Michigan. The weather is mild and we had some rain today. Spring is going to come to Michigan; I just know it.

We chose this Kalder Syrah 2008 from California for tonight to accompany our dinner of pot roast. (I got home early today, so took advantage of the extra time by preparing a pot roast with potatoes, onions and carrots. I am also baking acorn squash and I mixed up a batch of biscuits, which I just put in the oven with the squash.)

This is a great wine for slow-cooked beef. This Syrah is gushing with ripe fruit — on the nose and the palate. The finish is different; definitely peppery, but also somewhat thin for a Syrah. I asked Tom for his opinion and he said it was an “odd finish — peppery, a tiny bit bitter with not a lot of fruit.”

Well, my oven timer is beeping; the biscuits are done baking. Cheers!

Finca Dubois Bonarda (2005)

Finca Dubois Bonarda 2005I chose this Finca Dubois Bonarda 2005 Argentine red wine for our Sunday evening. I have a pot roast in the oven that I started at 2:30 this afternoon. After browning the roast in a hot skillet, I took the roast out of the skillet just long enough to add 4 garlic cloves and a chopped onion, then I put the roast back in the pan resting on the onions and garlic, along with some chicken broth and red wine. I covered it tightly and put it in a low 250-degree oven. After about 2 hours, I added potatoes and carrots. When it is ready, I expect the meat to be tender and juicy and the vegetables to be savoury and drenched in a rich broth.

I have been saving this last bottle of Bonarda for quite awhile because it is one of my favorites. This wine is perfect for a Sunday night pot roast dinner. The wine is rich with fruit — plums and blackberry jam — along with mushrooms, tobacco and vanilla — and firm tannins, to make an absolutely luscious, satisfying quaff. Here’s to a February thaw (the temperature got up to the mid-40’s today) in Michigan!