November 20, 2013

Natural Wine with M. Lapierre, Raisins Gaulois, Beaujolais, France, 2011 (and Northern Style Jambalaya)

If you don't know the story behind this wine it is a doozy. In the lagte 1980's importer and raconteur, Kermit Lynch was handed a bottle of Marcel Lapierre, Morgon vineyard, Beaujolais. The purity and the style knocked the man over and sparked a revolution in the wine industry. Natural wine; late picked, organically grown grapes pressed into low (or no) sulfur added, unfidded with wines. Yes, unfiddled is an industry term that I just made up. Sadly, Marcel Lapierre died in 2010, but his son Mathieu carries on the natural tradition.

If you want to do more reading on this wine and it's history, head over to:
Remembering Marcel Laperrier
Kermit Lynch's Bio on Marcel
Sommier Journal's interview with Mathieu

As for the wine, it is light, clean an persistent. The closest thing to alcoholic, dry grape juice that you can get. It floats on the palate with a cleansing finish. I don't know how many times I can repeat the same tasting note. It's paring very well with my Northern Style Jambalaya. Keep it away from the sweet cranberry sauce and desert, but find some for Thanksgiving!

Northern Style Jambalaya: 

1 Thyme Sprig
1 Diced clove of garlic
3 Stalks of Celery
2 Bell Peppers
4 Carrots
1 Spanish onion
1/4 cup of chives.
1 28oz can of diced tomatoes (or fresh)
3 Fresh Roma tomatoes.
1 bay leaf
4 Tbs butter
Roughly 3 Tbs four
Chicken Stock
Red Wine (Light red wine, like a Pinot Noir or Gammay.)
20 oz of Aborio Rice.
1lb Bratwurst sausages.
2 Cans of beer

Corseley chop the vegetables and put in bowl. Set aside.

In a 4 quart pot pour your beer, fill with water and bring to a boil. Add Brats and cook 3/4 of the way through.

When the sausage is about 1/4 of the way cooked, melt 4 tbs of butter in a large pot add enough four to make a mush. This is your roux, let it turn golden brown and add the chopped veggies (minus the tomatoes) and cook until they sweat out. Drain tomatoes and add them along with enough wine to replace the liquid drained from the can. Bring mixture to a simmer. When the sausage is 3/4 of the way done cut it up into discs and brown in an 8 in omelet pan.

After a few minuets and add the rice and sausage. Stir and add chicken stock to the top of the mixture. Wait, when the rice absorbs all the liquid, add some more chicken stock. Continue to add stock until rice is done. You can add wine if you want. When the rice is done so is your Northern Rice dish. Salt and pepper to taste. 

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