We have a saying in New Zealand, (forgive me, I’m not sure if it’s used elsewhere or not?)
“She’s a purler!”
Meaning; she is a keeper, she looks, sounds, behaves well, she is good!
Last Sunday I had the privilege of being invited to join New Zealand’s first “#TweetbunchNZ”
What on earth is “#TweetbunchNZ” you ask?! Let me explain as simply as possible;
#TweetbunchNZ was coined by a few wine bloggers that I follow on Twitter - the latest microblogging/social networking site taking the internet by storm. When 3 guys (@fiascowines) (@TheWineVault) (@winewanker) in the know offer to send a girl some wine, she doesn’t refuse! (please click here to read the rest…)
Today, the 14th of July, is ‘Bastille Day’. This is the French ‘Fête nationale’ which originally commemorated the ‘Storming of the Bastille’ (a prison in Paris), marking the beginning of the French Revolution, and the subsequent fall and demise of Louis XVI and the French Monarchy.
(please click here to read the rest…)
Chardonnay is my J’s favourite vino and soft rind cheeses such as Brie are a personal favourite of mine, so for a Fabulous Favourite to celebrate IMBB #26 and WBW#21 (hosted by Lenndevours and Il Forno,) it made total sense to pair them both together and create something delectable!
- Leek and Brie Tartlets
- 350 grams of puff pastry. Filo pastry would work nicely too
- 4 leeks, washed and finely sliced
- 30 grams of butter
- 250 grams of brie
- some fresh thyme
- freshly ground black pepper
- Preheat your oven to 200 deg C.
- Roll out the pastry to fit 4 tartlet tins, approximately 10cm in diameter.
- Dock the pastry bases several times with the tip of a sharp knife or fork, to prevent the pastry bubbling up.
- Heat the butter in a pan, and gently sauté the leeks until very soft, but not coloured.
- Add the stripped leaves of some fresh thyme and a little freshly ground black pepper to the leeks and set aside to cool slightly.
- Meanwhile slice the brie into rough slices.
- Arrange the leek mixture and brie slices evenly into each tartlet shell and bake for 8 to 10 minutes or until the pastry is cooked through and has some good colour.
- Serves 4.
Vidal Estate Wines in Hawkes Bay is one of New Zealand’s eldest wineries, founded in 1905 by a young immigrant from Spain, Anthony Joseph Vidal. The 2004 Chardonnay’s rich creamy texture complimented the sweet and salty buttery tartlets beautifully, whilst the peach and lemon flavours balanced out with the leeks. A very fine match.
This is my first entry for Wine Blogging Wednesdays.
Embarrassingly I’m very much a wine novice, although I’m hoping to become a lot more knowledgeable. Unfortunately though, I also have a limited budget to spend on wine, therefore I often stick to Cuisine Magazine’s recommendations for a safe bet. To me there’s nothing worse than forking out for a bottle and not being able to finish it.
So when Jathan of winexpression.com announced this months theme, “When in Rhone” and the list of varietals associated with the Rhone, I went straight to the lastest copy Cuisine. South Australia’s d’Arenberg The Stump Jump 2004 ‘jumped out’ (yes, I hear you all groan!), so off to the store I went. Described as a “Well worth discovering Rhone Valley-style blend of Grenache (50%), Shiraz and Mourvèdre” and given 4 stars.
We paid NZ$17 at the local New World, and took the following notes.
- Eyes: Full Red
- Nose: Blackberries and Vanilla
- Mouth: A flavorsome red with berries and soft oak, firm tannins and tartness.
- Match: Homemade pepperoni pizza with BBQ sauce.
- Verdict: Very enjoyable, although possibly better on its own, the spicy pizza drew out the tannins and gave it a much longer finish.
This months “Is My Blog Burning?” IMBB #23 is hosted by the amiable Cucina Testa Rossa
With her theme “Vive la France!” we were to choose a regional French dish and explain its origins. Also, since we are visiting France it would be a crime, if not really silly, to not match a French wine with the dish.
I chose to make Bouillabaisse because I love fish and it would have to be the most famous fish stew of the Mediterranean, if not the whole world!
(please click here to read the rest…)