Skip to main content

Chevre Crostini with Chelsea Goldschmidt #MerlotMe #Sponsored

 This is a sponsored post written by me on behalf Goldschmidt Vineyards, one of the #MerlotMe event sponsors.
Complimentary wine was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When I got a text from one of my best friends to stop by for dinner on our way home from San Francisco this weekend, I texted back 'yes!' and that I would bring wine. She told me to just bring ourselves, but I had this bottle in my bag and we hadn't uncorked it.

I did some reading, when I received the bottle for #MerlotMe, because this was a completely new-to-me vintner. Nick and Yolyn Goldschmidt are based in Healdsburg. Though they are originally from New Zealand, they have traveled, lived, and made wine all around the world. They have designed their labels to showcase single varietals and single vineyards. 

Nick's social media profile reads: "All Wines are 100% single variety, 100% single vintage, 100% single vineyard." I have to admit that that singularity is appealing to me. I feel as if I can really taste from where the wine comes when it's not blended at all.

And the Goldschmidts are keeping the business all in the family. They now have three other labels that are named for three of their five children - Chelsea Goldschmidt, Hilary Goldschmidt and Katherine Goldschmidt. It was a bottle of a Chelsea Goldschmidt that I had tucked away.


And, after I watched a video of the Goldschmidts harvesting their fig tree, I knew it would be perfect with an appetizer that Jenn was making with her home-grown figs. 

In the Glass
This Chelsea Merlot is from their Dry Creek Vineyard which is slightly cooler than the Alexander Valley Vineyard. They report that the soil composition encourages the vines to mature fully without exploding into high yields which produces powerful, concentrated grapes.

While this wine is powerful, it's also elegant. It's packed with ripe fruit and balanced with woody notes of pine and herbs and softened with chocolate on the nose. This is a richer, more full-bodied Merlot. And it paired well with Jenn's Chevre Crostini.


On the Plate
Jenn's Chevre Crostini matched the wine in its complexity and elegance. I love simple, flavorful bites! I had to move away from the platter...before I devoured them all.

photo courtesy Jenn Gonzalez

Ingredients
baguette slices
blood orange olive oil
chevre
homemade fig jam (made with Japanese plum liqueur)
crisped sage leaves
 
Procedure
Rub the baguette slices with olive oil and toast in the oven till desired crispness. Crisp the sage leaves and set aside. To assemble: spread chevre on the toast, top with a dollop of fig jam, and garnish with a sage leaf.

You may find Goldschmidt Vineyards... 
on the web, on Facebook, on Twitter

*Disclosure: I received compensation for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur