Wine-Down Wednesday- Portuguese 'Gold'

Chryseia is Greek for 'Gold', a play on the River Douro's name (which means "gold" in Portuguese).


Before we talk about this amazing wine lets look at the Portuguese wine history:

Portugal has had a longer tradition in wine making than most realize; it is safe to say at least as far back as 5000 BC. Most think ‘Port’ and ‘Madeira’ when they hear Portugal right? I have had a few Portuguese wines in the past, and when I got the invitation to attend a  tasting glass to glass Portuguese red wine, well, my answer was a definite “YES”!

Their history producing wine comes from much earlier than the foundation of its Nationality; its history tells us that the Greeks in and around the area borders Pre-Portuguese Republic were already producing wines, and became involved in the wine trade soon after. The early history of Portugal, whose name derives from the Roman name ‘Portus Cale’ has a Mediterranean climate. Csa in the south and Csb in the north. Portuguese wine comes from vineyards that are planted from the northern to the southern regions. Portugal is a small country, but it has a variety of soils and climates that make for so many interesting wine choices.

Portuguese wines have deserved international recognition since the times of the Roman Empire, which associated Portugal with their god Bacchus. Today the country is known by wine lovers and its wines have won several international prizes. Some of the best Portuguese wines are: Vinho Verde, Vinho Alvarinho, Vinho do Douro, Vinho do Alentejo, Vinho do Dão, Vinho da Bairrada and the sweet: Port, Madeira Wine. Moscatel from Setúbal, and Favaios. Port Wine is well known around the world. The Douro wine region is the oldest in the world- ranked 10 in wine making around the world.

Arguably, I read in Wine Spectator, Chryseia could very well be Portugal's top red wine that's not a Port - this wine is unusual, tasty, and an amazing deal for a world class bottle of wine. Reminiscent of a 1st growth Bordeaux, but made from Portugal's native varieties: Touriga Nacional, a low yielding variety of great complexity and finesse, and Touriga Franca (was Touriga Francesa) which is more tannic. Also used are Tinta Roriz, known as Tinto del País (Tempranillo) in Ribera del Duero, and Tinto Cão, a variety with a most attractive aroma.

Chryseia Winery- "A joint venture between the Symington family and Bruno Prats, formerly of Chateau Cos d'Estournel in Bordeaux, has produced Chryseia (House of Dow, Warre, Graham Ports). The wines produced are a fully extracted wine, with purple colors and rich tannins, but it is also finely balanced and very elegant. Most when released are still young, with a dry finish, it should develop in a classic Bordeaux way over the next 5-10 years."

'Partner In Wine'* Chryseia Notes:

Typically if you have not ever attended a wine tasting class- you have six glasses, a tasting note sheet, pencil, and an array of snacks to nibble on while the class takes place (to coat the palate). Tonight was no different. Michele had the learning table set up; ten people signed up to participate; two and half ounce pours of each wine are waiting in each glass, and an experience with this Portuguese wine story to share. Let the tasting begin!

Not all classes have the wines poured and ready. This is part of the aeration that takes place in the glass we discussed in the past 'Wine Myth' post. A classy move on the host part. As discussed young to older wines should have room to breath. Breathing does not take place in the bottle. One wine is even chosen to be decanted, and waits on the kitchen counter. A bonus pour- Post Scriptum, a sixth wine will sit as we spend time with all the big brothers.

(Michele has stated that she found these wines online. Peaking her curiosity she ordered one in particular, the '03, and felt a side by side wine tasting is in order. She also shares that the third wine stood out upon tasting at her last group, and is her all time favorite. All wines we are told, are medium to heavy body. The following are my own tasting notes.)

All the bottles contain some combination of the 4 varieties that I mentioned above: Touriga Nacional,Touriga Franca,Tinta Roriz, aka Tempranillo and Tinto Cão..
Wines listed by (bottled) date, left to right-

These wines are meant to be fruit forward. Berries of either dark cherry, blueberry, or even raspberry with subtle french oak aspects. I love the oak aspects of wines, but felt these were not at all out there. 

'00 & '01:   I felt these two are acidic and high tannic on mouthfeel, but '01 changes with salami and cheese, so my fondness grows. Both fruit forward, and lighter in body.

'02:  This year was never bottled, does not exist.

'03: My first impression upon swirling and sniffing was 'Wow', and cherries. If Michele had not made any statement about this being her favorite, I would still have chosen it as my #1 favorite of the bunch. Straight across the board good with or without food. The purple fruit presentation and mouth feel are feminine, medium body, but soft with low tannin - the oak is there too but sparingly used.

Wine Spectator & Wine Enthusiast both rate this - 92

'04: Ultimately, it may come down to your style preferences, but I felt this was good, but the '03 was better. The tannins were more present, but again with the fatty meat and cheese, and time it opened up. After a few more years it may compare to the '03.

Mark Squires, The Wine Advocate- 93

'05: Beautiful rich blackberry and black cherry fruit by the addition of wood spice and vanilla. Tannins are supple, yet firm enough to give the bold fruit focus and structure on the finish. I read that many of these are better the second day, and as they sat they did open up by the hour.

These all are refined, well integrated tannins around the edges that become more prominent with air, and it grows on you.

Mark Squires, The Wine Advocate- 92

'05: Post Scriptrum de Chryseia- This wine's name comes from the wine does not live up to its big brother, '05 flavor profile, but is always made whereas the Chryseia is only made in good years.

Wine Spectator Rating - 86

The wine is made from the traditional Douro/Port varieties Touriga Nacional, Touriga Franca and Tinta Cao, in that order. It’s a fine mouthful of black fruit and spice, with the elegance you’d expect from a Bordeaux master. I have placed my order for the '03 and '05 Post Scriptrum de Chryseia. I would recommend you buy a bottle of this if it is available in your area; available on-line. Shipping to certain states is prohibited, so make sure you check with on-line retailers. Pricing varies from $28 - $60 per bottle. 

Medium to heavy body allows for food pairings from Chicken, quail, beef, wild game, pork, potato, rice, pasta, egg dishes, and with a variety of sauces. I could even see some of these paired with smoked meats, and an edgy spice, or BBQ sauce with hints of cherry in the flavor profile.

Michele A. Heaton- American Wine Society Member, and wine advocate has been sharing and tasting wines for many years. Always did like wine as I never acquired a taste for beer - Boone's Farm, White Zin. Graduated to Rieslings then took a wine class in 2002 and within 10 weeks was turned into a red wine lover - Petite Syrah and Zins especially Rosenblum Zins became my favorite. Now I'm heavily into Grenaches - Rhone, Spain or Oz.

Currently taking Wine & Spirit Education Trust classes...first steps to a Master of Wine.

If you are interested in participating in her well guided wine classes please contact me, and I will forward your information.

*Partners In Wine is a partnership, and business venture between Chef E Stelling- Member AWS who is adventurous in all reds, whites, fortified spirits, and most of all a Scotch/Whiskey lover! She enjoys pairing wine with food, travels the country in search of good wine, as well as takes continuing education wine and food classes.

Adrienne Turner, Member AWS- is a wine writer and advocate who loves her reds, especially Baby Amarone, but shares a love for tasting and talking about how wines can change one's life. She also shares her partners love for Scotch/Whiskey, and is involved with continuing wine education classes.

A website for their joint venture is in the works!

Food ~ Wine ~ Fun

A few months ago hubby and I hosted a 'Pinot Noir' wine tasting for a group of wine enthusiast. I choose the menu, and we consulted together on the wine. This is something we enjoy doing and have done together for almost nine years.

After looking back at the photos (and lack of, only a few were taken due to MIA camera, and I was in the kitchen) trying to figure out what to do with this post; I found this piece in my archives that was written back in the early years of my food, wine, and catering business in Dallas. I feel it is suitable and states our mission as food and wine educators...

The Shared Table

I believe that life is something we should share and experience with others. I believe in educating myself on what life has to offer, in the form of food and drink, a part of my daily living. Doing so brings me joy, especially when I can share joyful flavor with others. I see so many people going through life at such a fast pace that they cannot even remember what they had to eat or drink the night before!

We get up each morning, go to work, come home at night, and spend our evenings alone or with family and friends. We sometimes share foods we have produced or prepared at home, or have purchased from a market, with others. But when was the last time you discussed the foods’ or recipe’s origination or why you selected them?

Naturally, we are designed to be social beings. At least once a week or month, why not get together with others and share the good things that happened—or even the bad—during the week? Whether something was a good experience or bad, we need to tell others and share with them. The same should be true with foods and wines. How do we know that a Viognier wine is the right choice for tonight’s meal? Is it just because the label says so? What is a Viognier, anyway?

So many of us only buy wines under $10 because we do not want to potentially waste our money on something we have never tried—and may despise. After 10 years of ever-increasing wine consumption by Americans, why do you think that Chardonnay and Merlot remain the two most sold wines today? We still stick with what we know.

We are such blended and diverse generations of eaters and drinkers. “Fusion” seems to be one of the newest and hottest (and most over-used) words today. Hey, the word fusion has been around for generations! Long ago, spices came from India to the Americas, down far south, and across again to Asia, in different blends and forms and blended with many varieties of food ingredients!

Take a chance and try something new! Here are some ways to expand your horizons:

-Share some knowledge. Try a different type of wine with some new found friends.

-Taste something that as a child, you could not stand. You might be pleasantly surprised! Our taste buds change about every 10 years or so.

-Maintain traditions by passing family-favorite recipes on from one generation to another. If you alter something, list your new ingredient out to the side of the recipe.

Generations alter traditional foods according to their own taste and the availability of ingredients. Let’s revisit the old. You never know—you might like it, plus, you’ll be keeping your heritage alive.

Join in and appreciate what others have experienced lately. Rediscover what your family has done in the past, and keep those memories alive. Many of our female ancestors did not work. They kept house and ensured that home-cooked meals were always on the table for family members and anyone else who happened to stop by. The great cooks in our families didn’t receive any true glory or honor for what they did—except from those us who enjoyed their delicious meals.

Some of us who stood on our tippy toes by the stove, observing a loved on in action—concentrating on the right consistency for a sauce or ensuring something didn’t boil over or burn—made our career choices right then and there. What a great feeling it is to watch each fork be lifted to each mouth and then see a smile of satisfaction slowly spread on each face as the food prepared delights the taste buds and settles the hunger.

Make someone happy with your favorite food creation. Take a chance on a wine you cannot pronounce, or one that is more than just a pretty label or bottle. Add some books on “gastronomy” and ingredients to your home library. Elevate the quality of your food and drink.

Take time to enjoy what’s available to consume, educate yourself on each item and share the information with others!

August 26th, 2009- I served a five course meal that was paired with a blind Pinot Noir tasting; 24 people in attendance...

~~~Menu~~~

Grilled Veggie Antipasti

Cheese Plate:

3 Local Griggstown Cheeses /w Pesto & Nuts

Housemade White Chocolate and Sekel Pear Crostini

Asian Vinegar Yellow & Red Beet Salad over mixed musclun /w Toasted Egg Roll Wrappers

Sliced Griggstown Duck Breast /w Sweet Mulberry Sauce over Duck Confit Risotto

Wild Boar Pork Wellington over Caramelized Apple Polenta, Baked Parm Tomatoes

Bacon Candy Chocolate Ice Cream, Waffle Cone Crisps

~~~Wines~~~

Willm, Cremant D’Alsace, Blanc de Noirs, NV, $15.99

Barth Rene, Pinot Blanc, Alsace, 2006, $12.50

Westrey, Pinot Noir, Williamette Valley, 2007, $28.75

Cristom, Pinot Noir, Mount Jefferson Cuvee, 2007, $29.99

Fischer. Pinot Noir, Thermenregion, Austria, 2006, $30.00.

Robert Stemmler, Pinot Noir, Nugent Vineyard, Russian River Valley, 2005, $24.99

Xavier Monnot, Beaune 1er Cru “Cent Vignes”, 2005, $32.99

Wines listed in order of dollar value. If interested in Wine Spectator Rating or pairing-

Contact- elizabeth@cookAppeal.com

Local, Organic, grass feed and natural, homemade...the only way to go!

Camp Fire Cooking, Wine & Announcements

Hubby and I traveled down south to Parvin State Park this weekend to host the first annual Cultural Art Expression Open Mic camp side. Renting two campsites for a number of my open mic poets and musicians to come and relax, fish, canoe, and just sit for a while turned out to be a fun get away for me. I kept my foot propped up on a cooler, as my cast iron skillet did a little work.


I sauteed some ramps, asparagus, and seasonings for a quinoa side to some grilled Danish blue stuffed portobello burgers. I also cooked up some beef chili-pepper jack chili dip to tide everyone over; while hubby and others went out in the canoe. No alcohol is allowed in the state parks, so we made due with a good bottle of New Jersey tap filtered water.

Announcements: I am boarding a plane for Texas. I will be posting, but have found three guest host to entertain you the next three Fridays!

June 12th- Melissa Gaffney @ Sable Minded will be watching our condo while we are gone, and hosting a video of my cooking domain (to show you just how dinky and small my quarters are...as well as the crummy lighting I have spoke about). I am sure you will get the birds eye view of it all! Yikes, what have I gotten myself into...

June 19th- Irish Gumbo will be cooking up a good story for you, and blowing some dust off his dutch oven he prizes...

June 26th- Girlichef, I trust it will be entertaining, and full of some great food as she always displays; it is in her hands, so we will see what she does...

August/2009- American Wine Society of Central Jersey will be hosted by CookAppeal, LLC, Elizabeth & Robert Stelling this August, and if anyone in the local area would like to join us, please contact me for more information.

We had the opportunity to visit a New Jersey Winery, Amalthea Cellars, and found them to be the best of the state! Meeting with the wine maker, was a great opportunity to hear first hand at what their goal is in bringing the best to the area. They normally only produce about 1500 cases of wine each year, keeping their top favorites in demand. We will be featuring a few of their bottles at the AWS tasting in August. Visit AWS for more information on joining...

NJ.com writes, 'A Winery at the Top of its Game'!

-In 1976, Louis Caracciolo planted his first rows of wine grapes on a small Camden County farm he had purchased a few years earlier just after graduating from college. The South Jersey native was beginning a career in food science, but as a kid he loved helping his Italian grandfather make wine in the basement.

Now, he wanted to try it for himself.

Robert and I had to opportunity to speak with the wine maker and had a few laughs about Texas wines. My company, 'The Cork Screws Wine & Food', once hosted a wine tasting for the Dallas Farmers Market Board, and was asked to serve up left over cases of Texas wine that had been sitting in a heated upstairs closet. Texas is far from New Jersey's best. If you can get over to Amalthea Cellars you will be pleasantly surprised with their knowledgeable staff, and many many bottles they pour for you!