AFFORDABLE FRENCH BORDEAUX FOR FALL FROM MICHAEL MADRIGALE HEAD SOMMELIER BAR BOULUD, NEW YORK

JAMES BEARD AWARD NOMINEE PICKS GREAT FRENCH WINES THAT PROVE
BORDEAUX DOESN'T MEAN EXPENSIVE

By Dwight Casimere

NEW YORK--Michael Madrigale has dedicated his attention over the last few years to championing the terrific lesser known, and therefore inexpensive, wines from France's Bordeaux region. When most people think of Bordeaux, their minds automatically turn to the celebrated "first growth" premiere wines from Chateau Haut-Brion, Lafite Rothschild, Latour and Marquaux. These wines command top dollar and the prices at times can reach the stratosphere. A case of Chateau Petrus 1990, for example,  sold for more than $45,000 at a recent wine auction at Sotheby's in New York.

As Head Sommelier at midtown Manhattan's Bar Boulud, he's had ample opportunity to compare the relative merits of the finest French Bordeaux's.  By way of resume', he was named  Food and Wine Magazine and Wine Enthusiast "Top Sommelier of The Year" in 2012 and a 2014 James Beard Award nominee.

Michael Madrigale in action at the Goldmine of Planet Bordeaux Wines tasting event

"These wines are electric, Madrigale expressed, during a recent intimate tasting with a select group of wine media and buyers. "They have vitality and truly speak for the terroir and the region. They are true Bordeaux in every way. Although the wines aren't aged as long as their more expensive counterparts, the same amount of care goes into creating them."

                                                
Michael Rigney of Wineberry America at the Midtown Loft A Goldmine of Planet Bordeaux Wines


That means a significant amount of satisfaction and value for the wine consumer. Madrigale demonstrated the point at a series of events, including tastings at Bar Boulud and sister restaurants Epicerie Boulud and Boulud Sud, where he also serves as Head Sommelier and Wine Buyer, culiminating in a food and wine seminar and walk-around tasting for the A Goldmine of Planet Bordeaux Wines trade event at the scenic Midtown Loft and Terrace in New York City.

A special feature of the event was a live streaming via Skype of the actual crush underway at that very moment in Bordeaux with the winemaker and staff at Chateau Reignac on hand to explain the step-by-step process of harvesting, sorting and fermenting the grapes for the new vintage. It was an exciting edition to an otherwise engrossing tasting experience. Paired with cuisine inspired by the culinary team at Bar Boulud,  Madrigale proved that affordable Bordeaux can make your introduction to Fall and its  cuisine an unparalleled delight!

 The winemaking team at Chateau Reignac appeared in a live stream during Bordeaux Harvest

                                     

 Among  wines selected by Head Sommelier Michael Madrigaleis this Chateau Turcaud 2013-$16.95

Another terrific bargain is this Chateau Lamothe de Haux 2013 Blanc for only $12.99

A panoply of Bordeaux 'petite stars' ranging in price from $9.99-$29.99

From left to right, Chateau Carmarsac Bordeaux Red-$12.99, Chateau Turcaud-$16.95, Chateau L'isle Fort-also $16.95

Dwight Casimere (Dwight The Wine Doctor) with Head Sommelier Michael Madrigale in the wine cellar tasting room at Bar Boulud

Dana Bruneau PR Associate-CreativeFeed, New York City

Assorted small bites at Bar Boulud that pair well with these 'petite' Bordeaux

Michael Madrigale leads the tasting session for wine media at Bar Boulud

Michael Madrigale speaking at the tasting seminar at Midtown Loft and Terrace

                                      

Food pairings were a vital part of the day's session

The live stream of the harvest from Chateau Reignac in Bordeaux

                                      

The wine and food pairing at the tasting seminar and (Below) the stunning view from Midtown Loft and Terrace

SOME ADDITIONAL PICKS FOR AFFORDABLE BORDEAUX FROM MICHAEL MADRIGALE

1) Château La Maroutine 2012 (Bordeaux Blanc) $9.99 

2) Château Thieuley 2013 (Bordeaux Blanc) $12.95 

3) Dourthe, La Grande Rosé 2012 (Bordeaux) $9.99 

4) Pey La Tour, Rosé 2013 (Bordeaux) $12.95

5) Clos Monicord 2010 - (Bordeaux Superieur) $30.00

MARVELOUS WINES AND DMK BURGER BAR: A HEAVENLY FOOD AND WINE COLLABORATION

COLLABORATION BETWEEN A WINEMAKER, A CHEF AND AN ENTREPRENEUR
CREATES AN EXHUBERANT WINE EPXERIENCE

                                 

Adam Mason and Troy Hamilton toast Marvelous U.S. launch at DMK Burger Bar

MARVELOUS WINES are on a whirlwind tour. Winemaker Adam Mason stopped at DMK Burger Bar at Navy Pier Chicago, fresh from a stints in Boston and New York and prior to a debut in Miami, to hold a tasting sessions of his MARVELOUS YELLOW ($14.99), a White Blend, MARVELOUS RED 2013 (also $14.99), a Rhone-styled Red Blend, and Blue 2013 ($14.99), a French-influened Red Blend that reminds one of the Aquitaine on the Mid-Atlantic Coast of France. These expertly created wines were paired  with a mouth-watering blend of burgers and starters at DMK Burger Bar, Navy Pier Chicago. The sumptuous pairing showcased the versatility of the wines and the innovative creations of the chefs and kitchen staff at DMK Burger Bar. TRIPADVISOR calls DMK burgers the Best In The State. The burgers created by DMK were amazing. They really nailed it!

Besides winemaker Adam Mason, the MARVELOUS team includes Chef Peter Tempelhoff and Entrepreneur Charles Banks, founder of TERROIR,  a California-based investment firm, specializing in wine properties. Adam Mason is also the chief winemaker at MOLDERBOSCH wines of South Africa, an acquisition of TERROIR. MARVELOUS is a collision of a great winemaker, a chef and an entrepreneur!

Consider the opening salvo of A Taste of Clam Chowder with the MARVELOUS YELLOW,  a world-class blend of 49% Chenin Blanc, 14% Clairette Blanche, 14% Semillon, 10% Viognier, with a smattering of Muscat D'Alexandrie and Muscat De Frontignan. Don't let the French names fool you. All of these international grapes were grown in the sunny, fertile plains of South Africa, primarily in the Cape district of Stellenbosch, known for some of the most terrific, succulent wines and grapes in the world.

Grass-Fed Bison and Lamb burgers followed with the Syrah Blend-MARVELOUS RED, a blend of 42% Syrah, 41% Cinsaut and small amounts of Mouvedre, Grenache and Viognier for added spice and balance.

MARVELOUS BLUE-a hearty Cabernet Blend paired perfectly with the Grass-Fed Beef with Aged Cheddar and Smoked Bacon and the non-meat Crispy Portobello with Fontina Cheese and Arugula, a nice change-of-piece from all the meat.

Warm chocolate chip cookies with chocolate sauce was the finishing touch, which really brought out the rich taste of the MARVELOUS BLUE.

Adam Mason and his terrific wines made their way to Miami to further spread the good news and his terrific wines with a variety of foods, including burgers and Nuevo Latino dishes.

MARVELOUS WINES are on a whirlwind tour. Winemaker Adam Mason stopped at DMK Burger Bar at Navy Pier Chicago, fresh from a stints in Boston and New York and prior to a debut in Miami, to hold a tasting sessions of his MARVELOUS YELLOW ($14.99), a White Blend, MARVELOUS RED 2013 (also $14.99), a Rhone-styled Red Blend, and Blue 2013 ($14.99), a French-influened Red Blend that reminds one of the Aquitaine on the Mid-Atlantic Coast of France. These expertly created wines were paired  with a mouth-watering blend of burgers and starters at DMK Burger Bar, Navy Pier Chicago. The sumptuous pairing showcased the versatility of the wines and the innovative creations of the chefs and kitchen staff at DMK Burger Bar. TRIPADVISOR calls DMK burgers the Best In The State. The burgers created by DMK were amazing. They really nailed it!

Besides winemaker Adam Mason, the MARVELOUS team includes Chef Peter Tempelhoff and Entrepreneur Charles Banks, founder of TERROIR,  a California-based investment firm, specializing in wine properties. Adam Mason is also the chief winemaker at MOLDERBOSCH wines of South Africa, an acquisition of TERROIR. MARVELOUS is a collision of a great winemaker, a chef and an entrepreneur!

Consider the opening salvo of A Taste of Clam Chowder with the MARVELOUS YELLOW,  a world-class blend of 49% Chenin Blanc, 14% Clairette Blanche, 14% Semillon, 10% Viognier, with a smattering of Muscat D'Alexandrie and Muscat De Frontignan. Don't let the French names fool you. All of these international grapes were grown in the sunny, fertile plains of South Africa, primarily in the Cape district of Stellenbosch, known for some of the most terrific, succulent wines and grapes in the world.

Grass-Fed Bison and Lamb burgers followed with the Syrah Blend-MARVELOUS RED, a blend of 42% Syrah, 41% Cinsaut and small amounts of Mouvedre, Grenache and Viognier for added spice and balance.

MARVELOUS BLUE-a hearty Cabernet Blend paired perfectly with the Grass-Fed Beef with Aged Cheddar and Smoked Bacon and the non-meat Crispy Portobello with Fontina Cheese and Arugula, a nice change-of-piece from all the meat.

Warm chocolate chip cookies with chocolate sauce was the finishing touch, which really brought out the rich taste of the MARVELOUS BLUE.

Adam Mason and his terrific wines made their way to Miami to further spread the good news and his terrific wines with a variety of foods, including burgers and Nuevo Latino dishes.

 Winemaker Adam Mason with Troy D. Hamilton, Regional Sales Director, Terroir

 Winemaker Adam Mason with Samantha Thomas,  Emmy Award-winning internet journalist

 MARVELOUS RED 2013 with assorted DMK Burger Bar's appetizers

 Fresh Salmon, Ginger and Scallion Burger with Turkey, Dijon, Marinated Tomato and Smoked Swiss

 MARVELOUS YELLOW 2013 with Hand-cut Russet Potato Fres with Parmesan and Truffle Cream and Chili-Rubbed Crispy OnionStrings

 Donnadelliah Maluleke, Chicago International Trade Commissioner's Association (l), South African Consulate General with Adam Mason, winemaker

 Grass-Fed Beef, Aged Cheddar, Smoked Bacon, Charred Balsammic Red Onion, Rufus Teague's BBQ Sauce (l);  Crispy Portobello, Fontina Cheese Arugula, Marinated Tom ato and Horseradish with MARVELOUS BLUE-Cabernet Blend

                                           

 Fresh Salmon with Ginger and Scallion (foreground), Turkey, Dijonnaise, Marinated Tomato with Smoked Swiss with MARVELOUS YELLOW-White Blend

 Old Fashioned Warm Chocolate Chip with Chocolate Sauce (MMMMM!)

 Winemaker Adam Mason addresses the media luncheon at DMK Burger Bar

DMK Burger Bar's Grass-Fed Burgers pair perfectly with MARVELOUS wines

Below: Marvelous U.S. launch at DMK Burger Bar

Champagne Palmer Makes Classy Entrance in US Debut

A 'MAGNUM CLASS' CHAMPAGNE ARRIVES IN THE U.S.

"The best Champagne to hit America's shores in decades," is how Champagne Palmer of France introduced itself to US wine lovers in a whirlwind national tour. Debuting at the ornate and historic Palmer House Hilton Chicago, Export Manager Raymond Ringeval (seen below, serving the inaugural toast) and Directeur Remi Vervier,  made the trip from Reims, France to personally introduce France's best kept Champagne secret.  Although hugely successful in Europe, this is the first time that Champagne Palmer  is being exported to the United States.

Champagne Palmer also had its US 'coming out' parties and tastings at Coya Restaurant , the Neuvo Latino restaurant on Miami's famed 'restaurant row'  on Brickell Avenue, with roots in the heart of London, Terroir in TriBeCa New York City and the celebrated Bull and Bear prime steak house at the legendary Waldorf Astoria. 


The wines launched included Palmer Brut Reserve ($52), a blend of 50% Chardonnay, 40% Pinot Noir and 10% Pinot Meunier, which is aged 4 years on the lees and 6 months in the bottle after disgorgement (the final step in removing bacterial residue cap,  'the lees' used in fermentation, to create a clear, sparkling champagne). Most champagne houses only age for 2-3 years;  Palmer Rose' Reserve ($65), a blend of Brut Reserve with 15% red wine vinified in oak barrels, according to Burgundy tradition, then aged in a solera with red wines from the previous vintages. Palmer is the only house to use this method in Champagne. It's unique vibrant  color is only matched by its exotic flavors of pomegranate, ripe strawberries and a touch of vanilla bean, hibiscus and Tahitian nutmeg. 

 Palmer Blanc de Blancs ($79), is 80% Chardonnay from the two top Crus in the Montage de Reims (Trepail and Villers-Marmery)  and 20% Chardonnay from the Cote de Sezanne, south of the Cotes des Blancs. 

Finally, there's the Amazone de Palmer ($120), named for a prior director's favorite race horse, which is composed of 50% Chardonnay and 50% Pinot Noir Reserve. This is an extraordinary Champagne, with an exquisite, sophisticated taste. Aged for 12 years and hand riddled according to traditional methods, this is the richest and most luxurious of all the wines in Palmer's portfolio.  This very special blend is made from the finest Reserve wines of the House and is truly a work of art.  With flavors of ripe pear, notes of buttered brioche toast and a hint of hazelnuts, it's an amazing blend  of taste sensations that pairs with the must luxurious foods; think caviar, lobster with truffles, and foie gras.  The taste is like a blend of platinum gold and diamonds in a glass!

A HISTORY OF QUALITY AND EXCELLENCE

Champagne Palmer was founded in 1947 by a group of seven growers in Avize, France who came together to work toward one common goal: to produce wines that would be the best possible expression of the terroir of the Montagne de Reims. The founders’ prime location within the Montagne de Reims and their strict adherence to traditional production methods helped them produce beautiful wines that quickly became a standard of quality in Champagne. With its reputation for consistently high-quality products, Champagne Palmer grew rapidly, and now encompasses over 300 growers.

The Landscape, Climate and Viticulture

In the vast ocean of Pinot Noir vineyards that encompass the Montagne de Reims, lies a small, “treasured island” of Chardonnay. It is here on this “island,” that Champagne Palmer has its vineyards. This prime location, on Premier and Grand Cru-designated land in two of the most famous sub-regions of Champagne – Villers-Marmery and Trépail – ensures that Palmer's vineyards enjoy an ideal combination of clay-rich soils, southern sun exposure, and cool climate.

Beyond its prized location in the Montagne de Reims, the secret to Champagne Palmer’s success is their incredible attention to detail, from the growth of the grapes through the extensive aging of the wines sur pointe. Their several million grapes are cared for according to Palmer’s non-interventionist philosophy, wherein the environment is the primary caretaker of the vineyards and the growers protect and watch over as nature does its work. Once the grapes are harvested, they undergo a combination of modern and traditional pressing and aging techniques. Methods such as manual disgorging, secondary fermentation in all bottles up to the 15 liter Nebuchadnezzar and aging sur pointe ensure that Champagne Palmer’s wines are the purest, most natural expression of the grapes and the lands from which they are made.

 THE MAGNUM CLASS CHAMPAGNE

Champagne Palmer is best known in Europe as the Champagne in the Magnum bottle. It follows that when most people think of Champagne Palmer, they think of celebration. And what's not to celebrate. First, there's the quality and taste. Palmer and Company ages their champagne magnums longer than most put on the market:  ten years. "The Champage actually gets its second fermentation right in the bottle," as do all Palmer Champagnes. Ringeval said of the aging process. "That's what gives the Champagne its uniquely rich flavor  and rounded character."

Cellar Master Xavier Berdin also ages Palmer's non-vintage wine for about four years, while the millesime' (vintage champagne) sees 5-8 years of aging, with the magnums getting at least ten years on the lees (resting on matured yeast for balance and richness) before being released to the public. On the U.S. tour, Ringeval and Vervier are treating a select group of importers, media and sommeliers to a unique tasting of its older, rare vintages, paired with outstanding cuisine, such as braised and grilled vegetables,  supreme shellfish, such as Oysters on the Half Shell, Snow Crab claws and Jumbo Shrimp.

As "le piece de' resistance" Raymond Ringeval and Remi Vervier presented Champagne Palmer 1995 Blanc de Blancs, 100% Chardonnay, with a selection of Vosges chocolates, straight from their Exotic Chocolate Bar Collection . Surprisingly, the champagne was a perfect match to the chocolates, which were  Mo's Dark  Bacon Bar,  Pink Himalayan Crystal Salt Caramel Bar, Mo's Cinnamon and Sugar Bacon Bar, Black Salt Caramel Exotic Chocolate Bar, Coconut Caramel and Tart Cherry Bar, and its new flavors,  Guajillo and Chipotle Chili Super Dark Chocolate,  Acai and Golden Berries Super Dark,  and Pomegranate and Goji Super Dark Chocolate Bar. 

In spite of its age, the 1995 vintage tasted very youthful. It even took on a bit of lively zest when tasted with the flavorful chocolates.

"We got the idea at a tasting of our rare Champagnes in London," said Andy Taylor, Director of Marketing for Vin Divino, importer for Champagne Palmer. "One of our sales reps said that they would go great with chocolate souffle. So we said, 'why not try chocolates on our next trip" It's a match made in heaven!

Visit www.champagne-palmer.fr for more on Champagne Palmer and contact your local wine purveyor to find out when Champagne Palmer is available near you.

Palmer and Co. Export Manager Raymond Ringeval and Directeur Remi Vervier with a Magnum of Champagne Palmer 1995

 The proud winner of a Magnum of Palmer blanc de blanc 1995 in a raffle drawing, J'Nai Gaither, Freelance Writer

Present Champagne Palmer Blanc de Blanc