Layer Cake Malbec Rating: Four Glasses

I (Joy of the Table’s Tonya) am very excited about the wine I am drinking tonight! I had not intended to blog a tasting note this evening. I mean, after all, I am glued to the TV and completely opposed to anything that would distract me from this Sunday night battle between my Eagles and the stinking Cowboys.

Thanks to Tonya from Joy of the Table

But this grown up tailgate consisting of spicy tilapia tacos with black bean and roasted corn salsa paired with the perfect Malbec (2007 Layer Cake Malbec) — introduced by my dear friend and partner in Wine Crimes the “Wine Newbie” — drove me to fire up the laptop and let my fingers do the talking between delectable sips.

2007 Layer Cake Malbec 4 JOTT Glasses!

A JoyofTheTable.com Favorite!

The fruit for this supple, intense wine that explodes with notes of blackberry, cinnamon, a little chocolate, spice and everything nice! I was pleasantly surprised when the Newbie bragged about her latest purchase. I was doubtful because … well, she’s the Newbie reviewer here at JOTT.com so Dandelion Wine suits her just fine.

But I was more than pleasantly surprised. And you will be too. Especially if you find this wine on sale at your local wine and spirits shop. It seems to retail for about $19.99 but we found it for $9.99 because it was a “Chairman’s Selection” at the PA Wine & Spirits stores.

Have you tried the Layer Cake Malbec? If so, let me know!

I’m off to pump this one and enjoy it again tomorrow.

Ciao for now,

Tonya

Food Pairing: Layer Cake Shiraz by Tip of the Fork

Thanks to Donald Bond, Tip of the Fork blogger for this food pairing/appraisal of Layer Cake Shiraz. We always appreciate hearing every opinion and particularly enjoyed Donald’s blog.

Everyone has their favorite type of wine, whether it’s chardonnay, merlot or a nice cabernet. Shiraz is one that I have not really added to my favorite’s list yet, but I’m trying them as they come along.

Today I decided to open up a Southern Australian Shiraz from Layer Cake. This particular Shiraz comes on strong, from the aroma escaping the bottle to the overly bold flavors of black plum, mocha, chocolate, black pepper and blackberry.

What I first noticed about this particular Shiraz is the bold dark red color. Honestly, didn’t think Shiraz wines were this dark, but I’ll explain why this particular one is such a color. The Layer Cake Shiraz is 100% Shiraz, settles in only French Oak and for me a bit high in alcohol content at 14.9%. Yeah, I’m a light weight, but doesn’t keep me from enjoying a nice glass of wine…or two!

After opening this Shiraz, you will be greeted with an aroma of mocha, chocolate and a hint of black pepper. I felt the chocolate aromas overpowered the plum. The plum was more of a distant scent. From the first few sips of this Layer Cake Shiraz, the black plum greets you with a bold burst, then followed by the mocha and finishing off with the flavor of a dark chocolate and spices. The blends of mocha and chocolate will linger with you from sip to sip.

To be honest, it caught me by surprise, as I wasn’t expecting it to be so bold. I didn’t pair this one very well, as we had prepared healthy homemade pizza’s (you’ll read the review shortly). I wanted to try the Shiraz regardless…well because I was in the mood to try something different!

I suggest pairing this particularly bold Shiraz with a nice seasoned and grilled pork tenderloin or steak. The red meat will tame this Shiraz and compliment your meal quite nicely.

This one will set you back about $20 bucks. The world is filled with Shiraz, so I’ll continue to look for the one this will knock my socks off.

Food Pairing: Layer Cake Shiraz

I have been following the buzz on El Bizcocho restaurant and its “molecular gastronomy” concept for some time now. Since my curiosity just wouldn’t let up, I decided to check myself into The Rancho Bernardo Inn.

For starters, I must say that the hotel and its grounds are picture-perfect, resembling an Italian resort, complete with several water fountains (imported from Italy and Mexico), cypress and olive trees, fabulous spa, and 3 swimming pools.

As my husband and I were lead to our premium suite with a view of the golf course, we felt as if we were miles from San Diego, and couldn’t believe we had never visited before.

Executive Chef Judd Canepari

When we entered the El Bizcocho dining room, waiters dressed in black suits seemed eager to cater to our every whim. We ordered a glass of champagne and decided to leave the menu up to Executive Chef/Chef de Cuisine Judd Canepari.

As the Food Editor of Ranch and Coast Magazine, I met Canepari a few years ago when he was the executive chef of Rancho Valencia restaurant in Rancho Santa Fe. I was extremely impressed with his high-energy spirit, unique cooking talents, strong devotion to his craft, class, style, and an Oscar winning smile. When we met again to talk about El Bizcocho, his fun spirit was in tact, and he continues to be at the top of his game in the kitchen.

The menu at the El Bizcocho restaurant has gone through a delicious and educational transformation. Once offering a tasting only menu, driven by heavy molecular gastronomy, Canepari received resounding dissatisfaction from the San Diego eater. “Molecular gastronomy is present in our everyday cooking life,” he says. “The science has been around for hundreds of years, and it was the marketing genius of Farran Andria that made us believe we were charting new territory. He was the first to bring it to the fine dining arena”.

Early in his career, Canepari had long been using Transglutaminase (food glue), and it appeared he was among one of the first chefs in San Diego to have liquid nitrogen and a thermal circulator in his kitchen. At present, Canepari uses Calcium Gluconolactate in his cheese-making process and Xanthium and Guar gum (used in the making of ice cream for 20 years or more). “We are making food by the hand and believe in a refined structured cuisine, with balance, texture and taste,” he explained.

I believe Canepari has the strongest molecular gastronomy kitchen in San Diego. Actively working on, and experimenting with new ideas textures and techniques, he has a close relationship with CP Kelco, the leader in hydrocolloid research. He does not wish to be defined by molecular gastronomy, but it is a tool that he will continue to use to challenge San Diego to move forward into the new food frontier.

“This is one of the strongest culinary teams I have ever worked with, and it is the strength of these young chefs that inspires me to be as creative as I can be,” says Canepari. “I believe it’s my responsibility to build the next generation of great chefs for San Diego. Food is our imagination, taste is our eyes, smell is our memory and texture is our touch.”

The menu is collaboration by Canepari, Alaun Girmaud (executive sous chef) and William Geiger (sous chef). Some of the ingredients are organic but Canepari wonders: “if you didn’t grow it yourself, then is it really organic?”
Chicken Liver Parfait

When my ‘captain’ for the evening brought me the chicken liver parfait, I wasn’t sure if I would like it. Served with peppered red wine jelly, icicle radish and spiced brioche, I must say that it was so delicious, I felt as though I was eating a luscious dessert. The parfait was both silky and creamy and all the ingredients combined were a magical blend of flavors. Pair with Domaine De Monteils Sauternes, 2005, France.

Canepari uses sustainable Lamb from Elysian Fields Farms, Rabbit from Devils Gulch Ranch, and farm raised/sustainable seafood from the central coast. Don’t miss the tender and slow cooked lamb loin shank with fried semolina, black olive sponge, and zucchini puree; pair with Layer Cake Shiraz, 2008, Australia. Another original creation is the seared diver scallop with rabbit loin, smoked trout roe, compressed fennel and maple sugar. Somehow Canepari managed to make the rabbit loin look exactly like a scallop. The only way I could tell the difference was by tasting it: truly amazing! Pair with Angeline Pinot Noir, 2008, Sonoma.

Being of Italian decent himself, Canepari knew the Italian in me needed homemade pasta. When he delivered the fonduta pyramid raviolis with imported Italian Fontina cheese, Parmigiano-Reggiano and Black truffle shavings, I was in heaven and urged him to add more Italian inspired dishes to the menu (he told me he also makes a great pasta sauce).

Canepari says he will never tire or give up on being the best chef he can be. “San Diego has talent in the culinary arena, they just have to wake up and see it,” he says. “No crab stacks and deconstructed Caesar salads; just honest, made from the heart cuisine.”

If you want to experience the best of the best, visit the Rancho Bernardo Inn and dine at El Bizcocho today.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Newsday Rating of 2008 Layer Cake Shiraz

Many thanks to Peter Gianotti of Newsday for this mention of the 2008 Layer Cake Shiraz in the August 5, Newsday online edition

Layer Cake Wines are 100 Percent Pure

The grill is in overdrive, and the red meat is turning pink. It’s not exactly time for that refrigerator-cold pinot grigio.

Try the 2006 Cardinal Zin Beastly Old Vines Zinfandel ($20), a husky red heady with blackberry and plum. The 2006 Newton Claret ($23), a Bordeaux-inspired blend, delivers black fruit, spice and a hint of smokiness that suits grillings.

The 2006 Concannon Central Coast Petite Sirah ($15) with berry and vanilla notes will stand up to marinades. A 2006St. Clement Napa Valley Merlot ($28), defined by cherry and berry, makes you want to buy filet mignon. And 2006 Robert Mondavi Napa Valley Cabernet Sauvignon ($28), loaded with blackberry and currant, calls for a rare T-bone.

From Italy, the 2006 Mazzoni Toscana Rosso ($20), a lush blend of merlot and sangiovese, is made to go with dinner, grilled and otherwise. The smooth and generous 2007 Casa Lapostolle Cuvee Alexandre Carmenère ($28), a single-vineyard beauty from the Colchagua Valley of Chile, can complement everything from hamburgers to porterhouse steak.

South Australia brings you the 2008 Layer Cake Shiraz ($15), concentrated and ripe with black fruit and a hint of pepper. The Douro Valley of Portugal yields the 2006 Dow Val do Bomfim ($12), a meaty, dry red that complements sausages as well as steak. Spain’s Ribera del Duero offers the soulful 2005 Legaris Crianza ($27), made with tinto fino and ideal with beef.

Layer Cake Shiraz Food Pairing Poll

Layer Cake Wine Blogroll: Dr. Vino

Over the weekend we celebrated the first birthday of the youngest member of our family. We had a few friends over and one of them brought the Layer Cake shiraz from Australia as a birthday wine (find Layer Cake). Appropriately enough, it was from his birth-year vintage of 2008! (I’ll have to remember that trick for parents of young children at their kids’ birthdays.)

I didn’t get a chance to try the inky black, 14.9% alcohol shiraz before the bottle was drained by other guests. But I did ponder for a moment the name, Layer Cake, which is the absolute antithesis of what I would think the wine is all about or what I would pair it with. Apparently, there’s also a wine called “Cupcake” that makes cabernet and chardonnay among other dry wines. Frankly, I think these names are headed down the wrong track since cakes may be fun, but they aren’t really amenable to wine pairings.

Or wait: are they? Which wine would you pair with cupcakes? Or are they…impossible?

Layer Cake Wines are 100 Percent Pure

Layer Cake Wines are 100 Percent Pure

Layer Cake Cotes du Rhone: Food Pairing

Layer Cake Cotes du Rhone

As I write this, the smell of rosemary is permeating the air. It’s such a calming and gorgeous scent, but, coupled with tinges of garlic that is just getting warm in the oven, the smell is just heaven.

Today’s pairing is for the last bottle of Layer Cake Cotes du Rhone I own. There’s a little more around, but, after tasting it for the first time a year ago, the 100% Syrah product from Jayson Woodbridge is just hitting it’s stride. Let’s put it this way, just the smell alone of roasting chicken is a perfect pairing for what has evolved into a very robust, gushing and slightly untraditional effort (Cotes du Rhone typically is more Grenache). So my pairing is one of the land where the wine was borne. A simple roasted chicken with mirepoix top heavy in garlic and rosemary.

Moral Imperative (Step I): Unscrew the cap of your Layer Cake Cotes du Rhone and have a hearty glass near you while cooking.

Ingredients:
3-5 pound Chicken Whole
4 Spanish Onions
4-6 Heads of Garlic
6-8 Carrots
1 Bunch Rosemary
Sea Salt
Cracked Black Pepper
Olive Oil, a little virgin, but not too pure
Unsalted butter

Equipment:
~ Roasting Pan
~ Cutting boards X2 (NEVER PUT RAW CHICKEN ON A SURFACE YOU WILL USE FOR OTHER PREPARATIONS).
~ Mixing bowl, salad bowl or any bowl that has enough room for your cut mirepoix
~ Meat thermometer

Preheat your oven to 450F

Technique:

Whole chicken

As your oven is heating, you should be able to clean, dress and season your bird. I always start by rinsing off the chicken in ice cold tap water and removing (in the sink the neck and giblets that are in the chicken). Allow to dry for a moment on some paper towels, but, you DO NOT WANT TO PUT YOUR CHICKEN ON YOUR CUTTING BOARD. I typically use one board for the raw chicken and then place in the sink immediately. There is no room for error on this.

To prepare your mirepoix:
~ cut your onions into four wedges
~ cut your carrots into nice size chunks (2 inches long). If the carrots are very big, you may want to cut them in half (length wise) first
~ cut the garlic heads in half

I don’t peel my mirepoix/aromatics; I like the rough side and use the roasted vegetables as a piece of dinner. I prefer to have the skins involved, but that’s up to you. In bowl, place your cut mirepoix and coat with Olive Oil, season with salt and black pepper and put to the side.

Chicken:
~ Lay breast side up in a roasting pan. (Yes, you can truss your bird, but, I am at home and the chef isn’t watching, so it’s optional)
~ Season the entire bird (including the cavity) with salt and black pepper. Don’t forget the wings…you know you eat those first.

OPTION: In a professional kitchen, I would typically lift the skin covering the breast meat and put a mixture of chopped rosemary and garlic so the fat would carry that flavor throughout the flesh. Today, I am not that professional, so it’s up to you.

~ Once the chicken is seasoned, pour the bowl of mirepoix around the body of the chicken. I like to fill the cavity at this point with a little bit of everything including a few sprigs of my fresh rosemary.

~ Add as much rosemary as you prefer to the mixture; I tend to leave it

Rosemary is used to scent the roasted chicken

right on the ‘sprig’ as opposed to removing the leaves. It makes it easier to remove at the end and by that time, the rosemary will have done it’s job.

Drizzle olive oil over the entire bird; not too much, she should just shine once you rub it into the flesh. I would also slice several pats of butter to place around the chicken. The idea is to enable caramelization of the skin and to create juices that will cook your mirepoix in the pan as the chicken roasts.

At this point, your oven should be well heated to 450F. The idea is to use high heat to color the skin or caramelize. What happens during this time is the high heat will melt the fat and crisp the skin. While waiting for your chicken to caramelize, it’s going to be very obvious that you have a beautiful thing in the oven. The scent alone will fill your kitchen and house. I’d celebrate with having a taste of Layer Cake Cotes du Rhone, thats optional of course, but mandatory in our house.

How Long? It’s up to your oven, nose and eyes. This isn’t a recipe, it’s a technique that uses your senses. I’d say 20 minutes at this temperature, but, it’s a moving target. The optimum outcome is that the chicken and mirepoix become golden brown. I will often turn the pan while in the oven to insure any variance in the oven is considered but, your eyes and nose will tell you everything. NOT THE CLOCK

As you achieve the optimum color which will be a golden brown to mahogany, turn the oven back to 350F to finish the roasting of the chicken.

The internal temperature of the chicken when done should be 165F. That’s what we have to say in order to insure you don’t serve raw chicken. However, once the skin between the leg and the body of the chicken is so crisp that it ‘cracks’ is when you know the bird is truly done.

It’s always good to allow a few moments for the chicken to ‘rest’ before plating. I like to serve a breast and a little leg meat with roasted sweet potato or polenta and some of your roasted mirepoix (i.e roasted garlic cloves, carrots and roasted onion) but it’s up to you.

As you serve the chicken and pour glasses of Layer Cake Cotes du Rhone the pairing will be very obvious to you. Sweet and moist chicken with crispy skin, rosemary scented and heavy perfume of garlic will couple in your mouth with the one hundred percent pure Syrah from the Southern Rhone we all know and love as Layer Cake Cotes du Rhone.

Food Pairing: Layer Cake Shiraz

Layer Cake Wines are 100 Percent Pure

Lamb Shanks

Lamb in general and Syrah/Shiraz are great friends as it pertains to food pairing. It’s not a given, it’s a certainty. So when I got a call today from a friend in Washington, D.C. about what to drink with Layer Cake Shiraz, I thought I’d share the recipe for lamb shanks I passed along to my amigo.

Technique:

Lamb Shanks pair so well with Layer Cake Shiraz

I think it would be appropriate to start with dealing with the braising technique I suggested for the Lamb Shanks. Realize braising is the art of taking what can be a tough meat product with a bone often in the middle (i.e. Osso Bucco/Beef Short Ribs) and ‘over cooking’ it in a highly seasoned braising liquid. The idea is really to cook the product so long that it gives all of its juices to the broth and then becomes so dry that it actually reabsorbs this unbelievable stock to become very tender and fall off the bone. Braising as a technique is one that many chefs use world wide to minimize expense of their protein and maximize the flavors. For the home chef it’s also a great technique for preparing the night prior for a dinner and being able to ‘control’ the outcome of your meal be reheating your short ribs, Osso Bucco or Lamb Shanks in their broth to serve. This recipe is going to be essentially in three steps which will entail:

~ seasoning the lamb shanks and then searing them to seal the meat before braising
~ creating a braising liquid
~ braising the lamb shanks

Mis en Place

~ Stock pot, dutch oven or any pot that you have that will hold the liquid and the lamb shanks when you put in the oven.
~ x2 Saute Pans or one very big rondou

Ingredients:

4 Lamb Shanks
5-6 Carrots
4 Heads of Garlic
3 Onions
Fresh Ginger (6-8 oz)
Chicken Stock
Beef Stock
Half a bottle of Layer Cake Shiraz (because you drank a few glasses while you were cooking)
Olive Oil
Tomato Paste, ketchup or crushed tomatoes (essentially any tomato product will work)
Seasoned Flour (you season the flour, it doesn’t come that way)

Aromatics:
Salt
Fresh Cracked Pepper
Cardomom
Cinnamon
Smoked Paprika
Cumin

Step 1. Twist Cap off of Layer Cake Shiraz and pour yourself a glass (repeat if and when necessary, but save enough to deglaze your pans)

Lamb Shanks:

~ Preheat your oven to 375F
~ Open cans of chicken stock and beef stock

Step I. Braising Liquid

To prepare so everything goes smoothly, rough chop your braising solution mirepoix (i.e. carrots, onion, garlic and ginger). You aren’t building a watch, so it’s not imperative to make everything beautiful. Essentially you want each item to be the same size so they cook at a similar rate. Place your stock pot/dutch oven on a medium to high flame and add enough olive oil to begin cooking your mirepoix (carrots, onion, garlic and ginger). You’ll want to watch this and allow it to go slowly because the idea is to maximize the flavors of each component. To quote a chef I worked for many years ago, “slow cooking is good cooking”…you’ll know you are doing the right thing as the scent perfumes your kitchen.

As you begin to obtain color on your mirepoix and the scent becomes heavenly, add some tomato product of your choice. Ketchup or tomato paste are my choices; you just add enough to mix into the mirepoix. No more than 6oz total. Allow the tomato to cook for three to five minutes with your mirexpoix, then deglaze with Layer Cake Shiraz. As much as you like, but allow for the wine to reduce and absorb into your mirepoix.

Then add stock: I prefer the ratio of 2/3rd chicken stock to 1/3rd beef stock. It’s like faking lamb stock and easier than adding this step. The shanks are going to cook in this solution which will be very effective in flavoring the broth.

Bring your solution to a boil and simmer on a burner. DO NOT TURN OFFthe lamb shanks will need to go into the hot broth and then into the oven.

Step II. Lamb Shanks

Season some AP flour with Salt, Black Pepper, Cumin, Cinnamon, Cardamom and Smoked Paprika. (the only essential parts of this are the flour, salt and pepper…you can omit any flavor your desire). Then roll the shanks in the flour and tap each one lightly so it’s not more than a coating.

Heat your saute pans to HIGH (don’t over crowd the pans…use two if necessary for all four shanks) and add 1/8th of an inch of olive oil to each. This process requires more oil than normal because you will be ‘frying’ the flour on the outside of the shanks which tends to absorb some oil.

Sear each shank completely so the color is golden brown all the way around then remove from the pans. By this time; your broth should be rolling, not boiling and smelling fantastic.

Step III, Braising (3hrs)

The lamb shanks need to be 3/4′s covered with braising solution to start. So drop your seared shanks into the broth and then place in the oven.
~ If you have a cover for your casserole, dutch oven or pot…you can cover but, it’s not imperative.

I tend to check the lamb shanks every hour or so. The way you know they are done is when the meat is EASILY pulled off the bone; there’s no set time, but, 3 hours seems to be right around accurate.

When you are satisfied that the shanks are cooked, strain off a little bit of your braising solution and reduce it down into sauce consistency and add just a little bit of butter to finish.

Then serve with polenta, cous cous, sweet potato or mashed potatoes…

Great Food Pairing for Layer Cake Cabernet Sauvignon

Layer Cake Wines are always 100 percent pure

I went to Whole Foods last night to pick up some dinner. It was crowded with busy shoppers, almost frenzied. I wanted to pair something with the Layer Cake Cabernet with something appropriate, but not too labor intensive.

At the butcher’s counter there were every cut of steak you could imagine. NY Sirloin at $21.99 per pound, dry aged ribeye for $25.99 per pound and then skirt steaks for $8.99 per pound. It was a no brainer; skirt steak may be my favorite cut of meat with tons of marbling and not too much excessive fat. And although Layer Cake Cabernet can manage any great steak with the greatest of ease; it doesn’t make tons of sense to buy one steak for nearly the cost of the bottle when I was making dinner for two.

I also bought Broccoli Rabe, Rustichella Abruzzo brand penne rigate, arugula and some basil. The idea was to sear the skirt steak and make a simple pasta with stellar ingredients.

The steaks were marinated in a little lemon, olive oil, black pepper and crushed garlic cloves. The ‘Broccoli Rabe’ blanched in salty water then chopped rough and the penne cooked to al dente. Each ingredient was par cooked in order to bring together at the end; much like winemaking.

As the pasta was cooked, I seared the steaks on a very high heat to insure texture and caramelization on the outside and extra juicy inside. The total cooking time was about three minutes a side on a very high flame and then four to five minutes in the oven to finish. I then sliced a little garlic and then fried it till golden brown, added my chopped broccoli rabe and then the pasta. It was finished with just a bit of butter, parmeggiano reggiano and torn basil. The steaks rested for a few minutes and then were sliced and placed on top of the pasta.

The earthy side of the broccoli rabe and sweet garlic combined with the succulent skirt steak perfectly. The Rustichella Abruzzo penne was coated with butter and parm; each bite was very gratifying. Glasses of Layer Cake Cabernet were shared throughout the dinner. Rich and smooth, the Layer Cake Cabernet is more voluptuous than so many wines nearly twice price. However, I think the simple ease of access to the wine was so impressive. As soon as the screw cap came off the wine was bright and expressive with lavish levels of fruit and very sweet tannins.

As we ate and drank I think the thing I remember the most is never wondering how good the wine was or even how fantastic the pasta came out. Everything just came together and glasses and plates were emptied.

It was a perfect meal of culture and great ingredients; Layer Cake Cabernet Sauvignon was a superlative compliment for our Thursday night dinner.