Ecstatic for Eos Estate Winery

18 pounds 0 ounces. No, not the weight of some grotesquely large baby. The weight of the box of wine I received from Eos Estate Winery. Lugging the package upstairs, I whipped through the door and sliced right in, exposing 7 bottles of Eos wine. Running on pure elation I showed Michael, displaying the wines like trophies won from some intense competition.

Having to finish reviewing Lynfred Winery, I looked over the Eos wines all week, each bottle peaking my interest for possible pairings. But before getting into the food, there are some really important things to know about EOS Estate Winery.

History

Originally built in 1985 in Paso Robles, California, Eos Estate Winery was purchased in 2007 by Jeff Hopmayer of Sapphire Brands out of Franklin, Tennessee, and is currently a part of the Saint james Company. Named after the Greek Goddess of the Dawn, Hopmayer wasted no time continuing the wineries extensive portfoilio. With new ownership also came new direction, and the winery made drastic changes very quickly.

Converting the vineyard to run 100% on solar energy, Eos now stands as the largest winery in California’s Central Coast to run solely on alternative energy. Not stopping there, Eos made a goal to plant 50,000 new trees in 2009 by donating a dollar to American Forests’ Global ReLeaf program for every bottle of wine purchased.

“At Eos, we take our responsibility to the environment seriously. We integrate environmental practices into our business every day,” said Hopmayer. “We need trees to survive. We are doing our part to help replace the trees that have been taken by nature or man.”

Wines

Most known for their Zinfandel, Petite Sirah, and late harvest Moscato, Eos has received a long list of awards for many of their wines. Averaging about $19 dollars a bottle from www.eosvintage.com, Eos Estate wines aren’t the cheapest out there, but they won’t suck your bank account dry either.

2008 Eos Estate Reserve Chardonnay - $20

Produced by some of the oldest Chardonnay vines still producing in the Central Coast, this Reserve Chardonnay is greenish-gold in color, with bright floral and citrus blossom aromas, that lead to a rich and smooth palate. Consisting of an alcohol content of 14.5%, this Chardonnay is truly something special.

2008 Eos Estate Chardonnay - $13.50

A combination of Chardonnay grown from several high quality vineyards throughout the central coast region, with a touch of Pinot Blanc, this Chardonnay boasts aromas of citrus blossom and pear, with an added crispness from the Pinot Blanc.

2007 Eos Reserve Cabernet Sauvignon - $32

With intense aromas of new leather, star anise, and crushed cassis, this Cabernet is intense on the palate, with rich blackberry and herbal flavors, and ends with a cocoa and espresso finish. I think I will be waiting for a special occasion a couple years down the road to try this wine.

2007 Eos Estate Zinfandel - $18

Boasting a nose of plum and dark berry pie, this Zinfandel floods the palate with acidic fruits of cherry, raspberry, and strawberry, before leaving with a floral and oaky finish—a product of warm days and cool nights.

2006 Eos Estate Petite Sirah - $18

Opening with plum, raspberry, and blueberry with hints of licorice, smoke, and leather, this Petite Sirah is truly a star. Coating the palate in velvety dark blackberry, cassis, and blueberry, the wine finishes with silky textures of leather, smoke, and chocolate.

2007 Eos Estate French Connection - $18

Getting it’s name from the traditional red Bordelaise grape varieties, this wine is a blend of Merlot, Cabernet Sauvignon, Petite Verdot, Malbec, and Cabernet Franc. Beginning with aromas of new leather and cigar the wine coats the palate with a rich texture and flavors of black currant and dried plum.

Pairings

With such a full bodied Chardonnay I’ll be pairing the 2008 Eos Estate Reserve Chardonnay with pork chops, sauteed spinach, and sweet potato latkes, drizzled with a garlic sherry reduction. The citrus aromatics and heavier body should stand up to the fattiness of the pork chops, and awaken the garlic and sweetness of the reduction.

Tomorrow Shelbey has coaxed me into making vegan nachos, but she doesn’t know I plan on making gourmet nachos as well. Paired with the 2007 Eos Estate Zinfandel, the wine will stand up to the fatty cheese, and add depth to the to the dishes simple structure.

Continuing on to next week, I will be having my first double feature with Pure Dark™ chocolate from, New York. Pairing their cardamom and allspice rounds with the 2007 Eos Estate French Connection, the result is sure to be a treat, fit for a romantic Valentine’s day.

Check back for the next Perfect Pair!

Semi-Lynfred Let Down

Swedish Meatballs and Lynfred’s Vin De City Red: 4/5

Lynfred’s Vin De City Red: 54/100

Having the day off, Michael and I lazily lounged about the apartment—outside the day was cast in a gray monotony, scattered with flecks of gentle snow. Finally gaining enough momentum, we decided to go and get something to make for dinner. Featuring Lynfred Winery this week, I was a bit unsure of what to pair with a “table wine”.

As I flipped through The Better Homes Cookbook, I thumbed to the meats section, littered with titles like Hamburger Pie, and Chili-Pasta Skillet, not exactly what I was looking for. Then I scanned across Swedish Meatballs, and was automatically transported to Ikea. If you’ve never indulged in a plate of swedish meatballs from ikea, I’d at least do it once. I never feel as Swedish, or quite in the mood to furniture shop, as I do with a stomach full of Ikea’s meatballs.

With the thought, I was sold. Now the recipe out of Better Homes was a little to processed for my tastes—using bouillon cubes, and store bought bread crumbs, so I hit the internet and found Alton Brown’s Swedish Meatball recipe (http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe/index.html) As with most Alton Brown recipes you can expect higher quality ingredients and exact measurements. Does that mean the recipe will not turn out delicious if you make your meatballs larger than 1oz? Of course not, but I have to hand it to Alton, his food can be practically cloned if you follow his recipes to a T.

Traditional Swedish Meatballs are made with ground pork and beef, but looking to save a buck, I decided to substitute ground venison for the pork. (but that’s kind of killing a “buck”, isn’t it?) My mom and dad live on a ranch in the middle of nowhere, just south of the Wisconsin border, and with solitude comes deer, especially in the mid-west. Not big hunters themselves, my parents allow their friends to come and hunt on the land, and once or twice a season, are rewarded for their kindness with an abundance of venison. When I make it home, my mom doesn’t let me leave without a good couple pounds of free meat—fine by me.

If you’ve never cooked with venison, you’ll be surprised to find how lean it is. Alone, venison has a gamey flavor, but when mixed with ground beef or used in chili or sloppy Joes, you won’t even notice. Not caring for the flavor when I was younger, my mom became a professional at disguising venison, and as she would say, “It’s good free meat, we can’t just let it go to waste.”

So what makes Swedish meatballs, Swedish? Nutmeg and Allspice. When mixed in with the meat balls, the flavors seep out into the grease while they are frying in the pan. And when the gravy is made with the leftover drippings, it takes on a warm spicy undertone, indicative of Swedish Meatballs.

Since I was pairing a table wine I thought the subtle warmth of nutmeg and allspice would bring out the vanilla and cherry in the wine. Allowing my bottle to breathe, I corked it before I started cooking. Taking an initial whiff of the bottle I was met with a strong ethanol aroma, like sniffing a bottle of vodka, which made me a bit concerned about the quality of the wine.

Adding the cream into the pan, my gravy took on a warm carmel hue and sent smells of onions, nutmeg, and beef floating about the apartment. As the gravy reduced, I prepared Michael and I’s plates with rice and green beans. Have you ever wondered how restaurants get their rice to hold such a wonderful shape? It’s easy, take a biscuit cutter, or small shallow bowl, and pack in some rice, good and tight. The starches in the rice will hold like glue so when you lift your bowl, a nice “rice castle” will be left behind, and your presentation will look clean and professional. Topping my rice castles with meat balls the plates were complete and ready for photography.

Pouring a glass of wine, the aroma of black cherry and oak met my nostrils with a slight burn. With a semi translucent reddish purple hue, I noticed the legs of the wine begin to separate instead of streak down the side of my glass. Examining my glass, I could not find anything that would be making the wine do this, but as soon as the wine hit my palate I knew what the culprit was. Having a very high ethanol concentration, the Vin De City Red attacked my palate with a harsh, burning sensation of a very young Cabernet Sauvignon. With high levels of acidity, and a noticeable astringency, my first swallow caused my face to twist a bit—not exactly what I was expecting.

Followed by bite of meatballs, the warm underlying spice was able to tame the burn in my mouth from the wine, making the flavors of cherry and vanilla more present as the meal continued. Sending little rushes of nutmeg and onion around my palate, coated in a rich creamy gravy, the meatballs were, do I dare say, better than Ikea’s—not to fatty, or salty. Combined with the wild rice and green beans, the result was a meal I didn’t have to feel guilty about eating.

Following my first bite with another sip of wine, my palate was more accepting, but still a bit reluctant. In my mind a pairing should enhance both the food and the wine, and with this I think the food played a lion taming role. Unfortunately I have had many better $10.00 wines. Just in case the wine needed an exceptionally long time to breathe I saved a small glass for lunch today. Although better than last night, the harsh presence was still over powering.

What will the Vin De City White hold? Hopefully a Perfect Pair.

Lynfred—a local winery

Illinois doesn’t necessarily come to mind when thinking of wine, especially Chicago. But nestled in the suburb of Roselle is Lynfred Winery, Illinois’ oldest and largest continuously operating bonded winery. Once I found out they were so close to home, I made my greatest effort to contact them about a sponsorship. To my surprise, my excitement was shared, and before I knew it a bottle of Lynfred Winery’s Vin De City Red, and Vin De City White were at my door, complete with an artistic rendering of Chicago’s skyline.

Debating on visiting the winery for a first hand tour, I decided that I would get much more out of a visit when it’s not 14 degrees outside with a wind chill of -10. So I hopped on their website and did a little research.

History

Opened in 1979 by Fred and Lynn Koehler, Lynfred Winery began in a restored historic residence housing an expansive cellar with 18 inch thick wall, capable of standing up to the harsh Illinois winters. 1985 brought home Lynfred’s first double gold chardonnay at the Reno Wine Competition. Ranging from classic red and white varietals, to fruit wines, such as plum, apricot, and blueberry, Lynfred has been taking home metals ever since. Expanding in 2002, Lynfred Winery now includes a tasting room, bed and breakfast, and gift shop, drawing in visitors from around the world.

The Wine

As we have seen, there are no set rules when it comes to wine making. While wineries such as Dr. Konstantin Frank believe in vinifera (pure) wine, for others, like Oriel it’s about location, scouting out the best wineries and wine makers. For Lynfred Winery it all boils down to taste. Selecting “the finest” grapes from California, Washinton, Michigan, and Illinois, Lynfred wine makers are able to produce the over 50 varietals, from the comfort of home. Now is that cheating? Some would probably say so, but if it tastes good, who cares. All wines are available for purchase on their website at www.lynfredwinery.com

Contact

Lynfred Winery is located at 15 S. Roselle Road in Roselle, IL and is open from 10 a.m. to 7 p.m. 7 days a week, with cellar tours conducted between 2 p.m. and 4 p.m. January through October. Stranded in the city with out a car? The winery is a short mile walk from the Roselle stop of the Elgin bound Metra train.

The Featured Wines

Retailing for $10.00 a bottle, Vin De City Red is a blend of Cabernet Sauvignon and Merlot. Described as having aromas of cherries, vanilla, spice, and soft oak, the wine has a medium body, and an alcohol content of 12.5% Suggested as a perfect everyday wine, I will be pairing this wine with Swedish meatballs, wild rice, and green beans.

Also retailing for $10.00 a bottle, Vin De City White is a blend of Chardonnay and Chenin Blanc. With aromas of toasty apples and pears, and a medium body, this wine is recommended for veal, pork roast, and rosemary, but I think I will be pairing it with a heavier vegetarian dish.

Look back tomorrow for the first review, hopefully it will be a perfect pair!