Posts Tagged Stella!

Drink the Brown – Part 2

26 September 2012

Madeira, a fortified wine produced on the tiny Atlantic island of the same name, ages in an equally odd fashion as sherry (see the previous post). The best madeiras end up ageing for years, usually decades, in the attics of lodges in Funchal, cooked by the warm Madeira sun. This method is called canteiro, as opposed to the less-time consuming estufagem process which involves artificially heating the wine.

Exposing wine to high heat and wide temperature swings for decades at a time is exactly the opposite of how I was taught to treat fine wine, but it seems to work quite well for madeira. In fact, after suffering through summer after summer in a semi-tropical attic, Madeira becomes quite resilient. After all, what else can you do to the stuff? It can last in the bottle for decades or even centuries.

You’ll see standard madeira blends classified by flavor profile (dry, medium sweet, etc.), but if you’re going to buy some madeira, spend a bit more and go for one with a more specific classification, such as Sercial, Verdelho, Bual and Malmsey, which indicate the predominant grape variety as well as the level of sweetness. Sercial is the driest, and Malmsey the sweetest (you can read more information about these styles here and here.) These categories are then further subdivided by age.

At Stella! in New Orleans, I had a Rare Wine Company “New York” Malmsey Special Reserve, produced by Vinhos Barbeito. “Malmsey” on a madeira label indicates that it’s made from Malvasia grapes, and the words “Special Reserve” guarantee that the youngest wine in the blend is at least 10 years old. Although this is among the sweetest styles of madeira, I didn’t have it with dessert. The creative sommelier, Marc J. Doiron, paired it with some crispy veal sweetbreads with andouille sausage, turnips and egg yolk.

Good heavens, what a marvelous pairing! The madeira smelled rich and woodsy, with some wheat toast in there as well. It tasted predictably sweet and caramelly, but amazing bright acids kicked in on the finish, ensuring that it would be food friendly. It complemented the delicate sweetbreads but stood up to the andouille and turnips as well. Quite the balancing act! I don’t often write “Wow!” in my notebook, but write it I did.

I don’t currently have any madeira at home, but you can bet it will be on my Christmas list. I could imagine it pairing well with some roast pork with sweet potatoes, or perhaps turkey with stuffing. Indeed, madeira was quite popular in colonial America, making it a thoroughly appropriate choice for Thanksgiving. Get a bottle now, give it a try, and if you can manage to avoid drinking the whole thing, you can serve the rest to the more adventurous palates at your Thanksgiving table, assuming you have a few.

If you don’t, then I say forget hosting dinner and head to Stella! instead. It’s not inexpensive, but my goodness, the food and wine is sheer delight.

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Drink The Brown – Part 1

22 September 2012

When considering what wine to pair with a meal, most of us consider whether a red or white would work best. A smaller percentage also toss sparkling and rosé wines into the mix. But precious few of us, myself included, give even a fleeting thought to “brown” wines, such as sherry or madeira. If any of you happen to own a bottle of one of these fortified wines, it’s likely standing next to some seldom-poured liqueurs, collecting dust, waiting to be sipped with a slice of fruitcake or something. That’s the sad state of my nine-year-old bottle of Pedro Ximinez, certainly.

A dinner at New Orleans’ fabulous Stella! showed me that it need not be so. I ordered the four-course tasting menu with the accompanying wine pairing, and I must admit it came as a bit of a shock to see a sherry paired, not with dessert, but with my first course of octopus, and then a madeira paired with my second course of veal sweetbreads. And by golly, they worked pretty darn well!

Both sherry and madeira require rather unorthodox production methods. Sherry, produced in and around the southern Spanish city of Jerez, ages in barrels, like many wines. In the case of Fino-style sherry, these barrels aren’t filled to the brim. Partially filled barrels allow “flor,” a layer of yeast, to form on top of the wine. This flor protects the wine from oxidation and also changes its flavor profile. (More strongly fortified Oloroso sherry is vinified without flor, but that’s for another post.)

The particular sherry I tasted was a Manzanilla Pasada produced by Bodegas Hidalgo from a single vineyard called Pastrana (one of the best sites in the Jerez Superior District, according to the Hidalgo website). “Manzanilla” indicates that the sherry was produced in Sanlúcar de Barrameda, a seaside town cool enough for the flor to flourish all year long. “Pasada” indicates that the sherry has been aged longer than a Manzanilla but not as long as an Amontillado.

A straw/gold color, the Hidalgo Manzanilla Pasada “Pastrana” had enticing aromas of caramel, pear and a little funk. It tasted dry as a bone, with a nutty flavor, some eye-opening saline notes and prickly acids. The acids and the hints of salinity were what really made the pairing with the rich octopus work. My stars and stripes, I could practically feel the sea spray on my face! This wine won’t appeal to everyone, but if you do like the nutty flavor of sherry, this startlingly dry version would make a great choice for an autumn dinner of fish with root vegetables.

UP NEXT: Aging wines in a sub-tropical attic instead of a cellar? It should be a recipe for disaster, but it works for madeira.