Sunday, July 31, 2016

Wine Social At Sandy And Dale's

Like I do for every wine social, I made Baklava.  I also made a Fresh Blueberry Pie and an Old Fashioned Peach Cobbler.  As usual I couldn't decide so I made both fruit desserts along with the Baklava. 
 This was a new recipe I tried.  I was trying to find one that was similar to my mama's that she made when I was growing up.  I called her to get the recipe and mama was like, "a little of this and a little of that."  Seriously, I need measurements!  Anyway although this was not exactly it was pretty darn close.  Close enough that I would make it again and again.

Old Fashioned Peach Cobbler
Yield: 9X13" pan

Ingredients: 
2 layer pie crust
2 (29 ounce) cans sliced peaches in heavy syrup
3/4 cup granulated sugar
1/4 cup tapioca flour
6 Tablespoons butter
1 teaspoon lemon juice
1 teaspoon cinnamon 
pinch of nutmeg
1/2 teaspoon almond extract
Instructions:
1.   Preheat oven to 375.
2.  Pour 1 can of undrained peaches into a saucepan.  Drain the other can and pour the peaches in.  We only need one can of juice.
3.  Add butter, lemon juice, cinnamon, nutmeg and sugar.
4.  Stir over medium low-heat just until sugar is dissolved and the liquid is syrupy.  Set aside.
5.  Divide the chilled pie crust into 2 balls. Roll out a ball on a flour surface until it is about 1/8" thick.  Place it inside a deep dish pie pan.  Sprinkle on some sugar mixture if desired and press it into the crust.  Pour on the peach filling. Roll out remaining crust and place on top of peaches.  Crimp the edges, make some slits so it can breath.
6.  Bake for about 35-35 minutes or until lightly browned.

It was an extraordinary evening as we gathered at Sandy and Dale's house for our wine social.  The alcohol was flowing, there was an abundance of food, and the conservation was never ending.  Maybe that had something to do with the wine.  These gatherings are always fun.  As the evening was coming to an end, the music was cranked up and the dancing began, what a night.  Another successful social was had.





















 Our Wines For The Evening

Siduri Pinot Noir 2013 (Santa Rita, CA)  14.1%   $ 30                                   PR 93   WS 90
Medium-deep ruby color. Earthy, spicy aromas, with dark cherry notes. Rich though tight flavors, with savory spice and grilled game notes. Elegant array of spicy raspberry, blueberry, anise, and fine-grained, earth-laced tannins.  Good structure and balance, with long finish.

Evening Land Pinot Noir 2012 (Eola Amity, Oregon)  13.8%   $ 44             WS 90  W&S 90
Deep red color, with a purple edge. The nose is broad and open, with candied red and black fruit aromas, reminiscent of fresh blackberry and huckleberry crumble. As the nose opens up, it defines and refines itself towards red currents, earthy, and lavender notes, sprinkled with exotic cardamom. On the palate, the smooth attack is lush and lends itself to a core of juicy red and black fruit, complemented by dry herbs and violet notes. The palate shows great weight, with coating and refined textures that linger on the elegant and round finish.

Michel Gay BeauneToussaints Pinot Noir 2010 (Burgundy)  13%   $ 60                   WS 93
It opens to an impressionistic scent portrait of wildflowers, crushed stone, and spice, with tannins that create a powerful structure to frame a delicate wine. In the middle, it's bold, juicy, soft, and cushioned, balancing a satisfying depth with a lasting sense of finesse.  Rich with cherry, black currant, spice, and mineral notes. Lively acidity keeps this in check, marshaling the flavors to a lingering aftertaste of fruit, spice, and mineral. A seductive, elegant wine, with refined purity

Yealands Pinot Noir 2013 (Marlborough, NZ)  14%   $ 34                            WS 92   WW 91
Ruby red color. Notes of black cherry, violets, and spice dominate the nose, while the palate is elegant and firm, with flavors of dark, ripe cherry balanced by a fine, mineral acidity. Full, supple, and focused, with zesty red fruit flavors, rosemary, dried rose petal, forest floor, and smoky black tea. Great persistence on the finish, where pepper and citrus peel hints chime in.    

Neely Pinot Noir 2012 (Santa Cruz, CA)  14.5%   $ 45                                      RP 93  V 92
Light ruby red. Nose of cherry, vanilla, flowers, and herbs, with a hint of medicine and spice. Ripe, medium bodied, reminiscent of the Williams-Selyem Pinot, which costs almost twice as much. On the palate, it is intense yet lively through brisk acidity, showing dense red fruits, with cinnamon, clove, nuts, and floral tones. Silky and rich, with chalky minerality on the finish.  


PR – Pinot Report
RP – Robert Parker
V – Vinous
WS – Wine Spectator
W&S – Wine and Spirits
WW – Wilfred Wong for Wine.com