Putting Down Roots Wine Pairing: Donkey & Goat Roussanne

I was very excited to learn about this wine - Donkey & Goat's 2013 Roussanne, Stone Crusher - from Martin at ENOFLYZ Wine Blog. Thanks for the great tip!

First, Donkey & Goat is based in Berkeley; though I haven't lived there in almost 20 years, it still has a warm spot in my heart. Second, there's Jared and Tracey's manifesto: read it here. These are two winemakers I'd really love to meet. Maybe someday.

I actually ordered their Thanksgiving 6-pack, so I have five more Donkey & Goat wines to try. I'll definitely be uncorking one soon.

I poured this with the first course of our Thanksgiving feast that included a White Velvet Soup and a Duet of Salads.

Now about the wine. They have been making this orange wine for about 5 years, when they realized that the skins helped their natural fermentation finish. Yes, I did write "orange wine." It's not white, or even pink. It's not red. It's really orange. See.

With two weeks' contact with the skins of the grapes, the wine has an alluring hue. It's probably one of the most interesting - and unusual wines - I've ever tried. It's bitter...in a good way...and toothy. What I mean by that is that it is a mouthful that you savor, almost as if you're chewing it. Don't get me wrong, you don't actually chew it, but it has that food quality, versus typical wine that passes through your mouth without really registering.

If you have the opportunity to try Donkey & Goat's 2013 Roussanne - or any other of their wines - do! I think you'll find it surprising and unforgetable.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog