Wine Tasting: Oak Grove Vineyard Zinfandel 2010 Reserve

As far as I am concerned, there is no variety of wine that is generally better suited to pair with a steak than a red zinfandel, and the Oak Grove Vineyard Zinfandel 2010 Reserve is a very nice exemplar of the type. This pleasing, medium-bodied vintage has a velvety texture, rich color, an almost gummy viscosity, aromas and flavors that distinctly feature fresh plum, and hints of pepper. 

"Our winemaking staff takes pride in searching out the finest grapes from California's cool coastal regions," Oak Grove says. "Anything off the grill, from sausage to fish, will make this wine shine." 

We enjoyed a bottle of this red zinfandel as an ideal accompaniment to a dinner of marinated sirloin and rice followed by a nice piece of blue cheese (and I am looking forward to trying it again with a ribeye, which I think it would complement nicely). 

Wine Tasting: Principe Strozzi 2010 Chianti

Found this Principe Strozzi 2010 Chianti to be somewhat more complex than other red wines of its ilk and suspect this was a product of it being a five-year-old moderately-aged vintage. It has a light body and is tartly dry with a slightly bitter finish that features hints of sour apple. I was surprised to discover that it has a relatively high alcohol content of 13.5%, as it is not at all hot on the tongue. 

"Our family has left its mark not only on the history of Tuscany, but also on that of Italy and Europe," writes Prince Girolamo Strozzi in what is an especially interesting history of his vineyard's pedigree. "The Strozzi were powerful bankers, statesmen, business leaders, and great rivals of the Medici family. The great politician and philosopher Nicolo Machiavelli began his career as private secretary to our family, but our most famous ancestor is Lisa Gherardini del Giocondo, also known as 'Mona Lisa.' Our estate boasts over 1,000 years of history (it was established in 994) and has been owned by my family since the 15th century. It is now managed by my wife, our two daughters, and me." 

We enjoyed this wine with homemade pasta topped with tomato and sausage sauce and, suffice it to say, they paired perfectly, as one might well expect for a good chianti and an Italian dish. It would also pair nicely with any sort of appropriate cheese, particularly a parmesan or gorgonzola. 

Wine Tasting: MSH Cellars 2013 Sauvignon Blanc

MSH Cellars 2013 Sauvignon Blanc is a pleasant, light-bodied white wine with a straw coloration and slightly tangy flavor that features hints of pear. 

Initially, this wine presented to me as a decent accompaniment for appropriate food items but to not have enough character to stand on it own, and I adequately enjoyed my first glass of it with my dinner. While I do not generally recommend allowing white wines to breath, however, I ended up leaving this one uncorked after opening it and was quite pleased with how much flavor had emerged by the time I had a second glass. (We probably also did not properly chill this wine to start with and our subsequent glasses of it were notably cooler, and perhaps this helped to achieve its optimum taste). 

"Napa farmers have joined together to provide wine lovers a great value from Napa Valley," the label states, indicating this wine is the product of a regional collaboration and implying that it might be a blend. "Grapes are reserved from the same vineyards that supply many of Napa Valley's most respected wineries." 

MSH Cellars does not provide any pairing guidance or much background about its wines on their bottles and, if they have a website, it is remarkably difficult to find. I can say, however, that its 2013 Sauvignon Blanc was an ideal accompaniment to the broiled salmon, garlicky rice with pine nuts, and broccoli that we enjoyed it with. 

Wine Tasting: Raymond Vineyards 'R Collection' Cabernet Sauvignon

Was pleased to discover and enjoyed getting to know this 2013 "Inaugural" Cabernet Sauvignon from Lot No. 3 of Raymond Vineyards' R Collection. This medium-body wine has a rich, deep, almost opaquely dark coloration and a fruit-filled palate highlighted by flavors of cherries and plums with a spicy hint of pepper (when I read the the winery's description after sampling the wine myself I noted that they specify "white pepper" and also mention the taste of rhubarb, which I am indifferent to and presumably chose not to notice). 

According to Raymond Vineyards, its R Collection is a "California appellation offering from an iconic Napa Valley producer that reflects the winery’s deep roots and pioneering spirit in California winemaking" and "offers a diverse selection of wines that showcase California’s vineyard bounty." 

My wife and I initially enjoyed this wine with pork chops and cheesy mashed potatoes and it paired nicely with both, especially the meat. I finished the bottle the following night with our dinner of spinach-and-cheese ravioli and noted that the flavors had mellowed and somewhat consolidated. I would recommend this wine in general, either on its own or as an accompaniment with food, and believe it would pair nicely either red meats or ones of any sort topped with somewhat sweet or fruity sauces. 

Wine Tasting: Diseño Torrontes 2011

Enjoyed a glass of 2011 Torrontes white wine from the Diseño winery in Salta, Argentina, with my dinner tonight. This is a tangy, slightly oaky, light-medium body wine with a pale straw coloration, interesting minerality, and notable but not overbearing fruity bouquet. 

According to Diseño, this wine "comes from established vineyards [that] thrive at high elevation, growing in fertile soil rich with old mineral deposits" and which are "irrigated by winter snow melt from the Andes." 

Diseño recommends pairing this vintage with chicken, fish, salads, sushi, and light appetizers. I had it with spaghetti topped with clams, olive oil, garlic, and red pepper and found that they went together nicely, but think this wine would have been an even better fit with a grilled fish (e.g., something like a Chilean sea bass or mahi-mahi with a fruit relish would probably be ideal). Will have to experiment a little more with it when the opportunity presents! 

Restaurant Review: La Hacienda los Barrios

Some of the best Mexican food in San Antonio is located just off of Highway 281 and the 1604 Loop (18747 Redland Road, San Antonio, TX 78259; (210) 497-8000). Opened in 2004, La Hacienda los Barrios is the second restaurant to be opened by the Barrios family and brings to the edge of Hill Country cuisine the family has been serving at its downtown San Antonio location since 1979. It is managed by Diana Barrios Trevino, daughter of the restaurant’s founder, who is a world renowned chef in her own right.

My wife Diane and I had heard good things about La Hacienda from some of our neighbors and recently decided to check it out. We were pleased to discover that the restaurant has a beautiful outdoor eating area and chose to enjoy our meal there.

La Hacienda has an extensive menu with entrees starting at under $10 and running up to more than $20, along with by a very nice drink list that includes several varieties of flavored margaritas and a terrific selection of both domestic and imported Mexican beers. The place also serves breakfast, lunch, and dinner and also has a menu of early bird specials. House specialties include San Antonio-style puffy tacos and several very decent looking vegetarian offerings, along with all the items associated with traditional Tex-Mex fare.

I opted for the fish tacos, one of my favorites if they are done right, and was pleased to discover that they were made with blackened tilapia and accompanied by rice, a vegetable relish, and slices of tomato and avocado. My wife opted for a platter with three different enchiladas, one each filled with cheese, chicken, and pork — and each topped with a different sauce — and accompanied by beans and other sides. I had a Victoria imported beer with my dinner and my wife had a margarita with hers.

While we were pleased with our choices they were not easy to make and other very tempting looking items that we will want to try on future visits to La Hacienda include its brisket gorditas and shrimp enchiladas.

One item we had never before encountered anywhere else was something called chimichurri, a condiment made with parsley, garlic, pimentos, and oil, that our waiter brought to our table with the complimentary chips and salsa and which went well on just about anything (and which I enjoyed on both my fish tacos and the salad items that accompanied them). It was just one of the things we enjoyed about this terrific restaurant and which will bring us back to enjoy it yet again.