Chardonnay

Another Great TVWS Wine Dinner – Telaya Wines


It was really a super night. Fine food and wine. Great friends! Telaya Wines, Carrie Sullivan presenting, were paired quite well with the buffet! The Chef and all of his Staff, did a superb job in presenting the buffet courses at the correct time and in the suggested order. Gail McClellan Parker does a super job in working the kitchen in suggesting the meal and paring the wines. Here is the menu for the evening and the wines. Please look at the winery link above and read their history. It’s interesting!

“Through Telaya–a blend of their two favorite places, the Tetons and la playa–they could establish a home base from which they could take others on a journey.”

Enjoy these photos and Left-Click any of them to see the photos enlarged. Cheers!

Some of the 38 people who enjoyed the evening.

Telaya Wines served tonight.

Two special wines. Check with the winery for availability.

Carrie Sullivan, co-owner does a great job in explaining about their wines.

Chef Choice Salad
with
Chopped Romaine Hearts, Pears, Feta Cheese, Candied Walnuts and Herb Vinaigrette

Smithfield Farms Pork Tenderloin
with
Telaya Turas and Caper Demi Glace

Wild Rice Pilaf
(I certainly did like this. Especially with some of the demi glace on it!)

“Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sautéed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines.” [Wikipedia}

Buttered Carrots and Green Beans

Chocolate Espresso Torte

Hope I made you drool and be hungry! ‘Cause you’ll have to join us next month for Wines of Texas, presented by Garry Scholz. Yah Hoo!

Frenchman’s Gulch Wines at TVWS


TVWS LogoPretty good wines from a small Idaho winery. Their Cabernet Sauvignon, although Washington grapes, was a good wine and probably the best of the night. The buffet was to be Alsatian. It was close – the apple pie for dessert was very good.
From various sources on the web, and there are many of them, Wikipedia, Interfrance.com and Brigille’s Kitchen are just a few but are a great source for information, we find that Alsatian food is defined as Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes may include the following –
baeckeoffeAlsatian Chicken Baeckoffe Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine (Pinot Gris) and juniper berries and slow-cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
flammekuecheFlammekueche is an Alsatian-Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region
choucrouteChoucroute Garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine – Quiche Lorraine named after the Lorraine region of France – is a popular variant that was originally an open pie with a filling of custard with lardons – following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
fleischnackaFleischnacka are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the Fleischschnackas. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, Fleischschnackas are served with a small quantity of broth and a green salad.
Alsace is a cultural and historical region in eastern France, now located in the administrative region of Grand Est. Alsace is located on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Some of the  attendees who were there.

Some of the attendees who were there.

Appetizer wines

Appetizer wines

Various cheeses

Various cheeses

One of the wines presented.

One of the wines presented.

Green Salad

Green Salad

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Apple Pie with Cinnamon Whipped Cream

Apple Pie with Cinnamon Whipped Cream

Chilean Wines at TVWS


10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloMany, many thanks to Garry Scholz for putting on a great event, even though he was fighting laryngitis. Some really good wines were presented to almost 30 people who attended. It seems as though the pre-pay through Brown Paper Bag was a success. If you want to attend, you will need to buy tickets in advance of the event. The TVWS then informs Meadowlake of the number of people who have paid and will be attending. The fee is non-refundable! I had to find someone to take one of our tickets as Robin could not be there. If you want to be on the invitation list, please let someone on the Board – they are listed on this site – and you will be sent an invitation. Here is what we had tonight. Enjoy!

One of the better wines, in my opinion.

One of the better wines, in my opinion.

Some goodies on the appetizer table.

Some goodies on the appetizer table.

Cheese Platter

Cheese Platter

Some of the wines that were served.

Wines that were served.

Salad Fixings - Tomato, Onion and Carrots

Salad Fixings – Tomato, Onion and Carrots

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Veggie Empanadas

Veggie Empanadas

Meat Empanadas

Meat Empanadas

Corn and Potato Pancakes

Corn and Potato Pancakes

Dulce de Leche

Dulce de Leche

Superb “Range of Reds” Tasting at TVWS


Wine ConsumerismWow! If you missed this one, you missed an awesome and very full Wine Dinner. Almost 66 people were there! Robin did such a great job in selecting the wines, suggesting the menu to Chef Jake and presenting the program. Some little known facts about her wine education and background. Eight wines were donated from our wine cellar. All a range of reds from the 2007 Cinder Rosé of Syrah – which was wonderful – to the awesomely bold and big 2008 Saviah Petit Verdot. Here are the wines that were presented, and if you liked the Cheese Ball that we made, a link to the recipe is below.

The wines that were presented.

The wines that were presented.

Light
Appetizer Wine with Cheese Balls (Sweet Potato Cream Cheese Dip) and Assorted Berries
2007 Cinder Rosé of Syrah SRAVA, ID
2005 Buena Vista Pinot Noir Carneros, CA

Medium
2004 Don Miguel Gascon, Malbec, Mendoza, Argentina
2005 Concha Y Toro Casillero del Diablo Carmenere Maipo, Chile

Full Bodied
2006 Parma Ridge Reserve Merlot ID
2004 Bitner Vineyards Cabernet Sauvignon ID
2004 Ridge Buchiqnani Ranch Sonoma Carignane CA
2008 Saviah Petite Verdot WallaWalla, WA

But what about the scrumptious dinner that Chef Jake prepared for us? Here ’tis! And for Members, first time Guests and Wine Industry people? Just $25.00 per plate. Non-Members? $35.00 per plate. Such a deal!

Appetizer Assortment of Cheeses

Appetizer Assortment of Cheeses

Baby Spinach Salad with Warm Bacon Dressing, Pomegranate Arils, Walnuts and Goat Cheese

Baby Spinach Salad
with
warm bacon dressing, crumbled Bacon, sliced red onion, tomato wedges, pomegranate arils, walnuts and goat cheese

Hari Vert

Haricot Vert
(aka French Green Beans)

Roasted Duck Breasts

Roasted Duck Breasts
(So very, very good!)

Cherry Cranberry Sauce

Cherry Cranberry Sauce

Dinner is plated!

Dinner is plated!

Flourless Chocolate Tort

Flourless Chocolate Tort

The appetizer table was a popular gathering place.

The appetizer table was a popular gathering place.

Robin preparing for the “wine talk”.

The 64 attendees start to arrive!

The 64 attendees start to arrive!

More of the crowd arrives.

More of the crowd arrives.

TVWS Holds Superb Chardonnay Wine Dinner


23April2013_1c_Buzz-Shadows_Signed-Color_Best_LocaltoneRay Oelrich did a fantastic job presenting these wines. Thank-You Ray for an enjoyable wine tasting evening. Chef Jake Sandfort did a good job on the buffet again, too. In all – A great evening! Good, too, to have Garry Scholz join us again. There were seven wines presented and discussed: Simonnet Febvre Chablis, 2014 Joel Gott Chardonnay (unoaked), 2012 Joseph Drouhin Macon-Villages, 2011 Columbia Crest Horse Heaven Hills Chardonnay, NV Treveri Cellars Blanc de Blanc Chardonnay Blend and the surprise wine Trader Joe’s Chardonnay. Here are some photos of the evening. Enjoy!

The room before everyone arrived.

The room before everyone arrived.

Some of the crowd.

Some of the crowd.

Ray and Sharon set up the wines

Ray and Sharon set up the wines

Cheese and Appetizers with a 2005 Bitner Vineyards Reserve Chardonnay

Cheese and Appetizers with a 2005 Bitner Vineyards Reserve Chardonnay

Salad Bar

Salad Bar

Mac and Cheese

Mac and Cheese

Chicken

Chicken

Squash Medley

Squash Medley

Ray Oelrich leads a group educational session

Ray Oelrich leads a group educational session

09Sept2015_1i_TVWS-Tasting_Ray-Teaches_2

The crowd listens intently

The crowd listens intently

Bridget pours some wine to Garry Scholz

Bridget pours some wine to Garry Scholz

TVWS Presents Ste Chapelle Winery


09July2014_1c_TVWS-Annual-Picnic_Tom-FelzienThis was a great re-introduction to Ste Chapelle wines. Next month is our Annual Picnic at Indian Creek Winery, Wednesday, July 8. Bring your own meat to grill. DO NOT BRING YOUR OWN WINE! Wine can be purchased at the winery.
Ste Chapelle offered some really good wines for our dinner. 2012 Chateau Series Riesling, 2013 SRV Chardonnay, 2012 Gem State Red, 2011 Tempranillo, 2011 Petit Verdot – 100%. Glad they did not blend this wine!! And a 2012 Cabernet Sauvignon. A really great line up. Maurine Johnson, Winemaker at Ste Chapelle , did a great job in offering these wines, taking questions from some of the 42 people who attended and leading a general discussion on the winery. And then, there was the buffet. Delicious!

Salmon with ba White Sauce.

Salmon with a White Velouté Sauce

Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. Note that the velouté is not itself a finished sauce — that is to say, it isn’t typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.
The White Wine Sauce is a finished sauce made by reducing white wine and then simmering in a basic fish velouté and some heavy cream. The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It’s also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce. Google these sauces for the recipes. They are readily available. You can also look in The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse.

Roasted Potatoes

Roasted Potatoes

Beef

Beef

Cheese Cake

Cheese Cake

Th Cheese Cake must have been good. Not much left! And no, we don't deliver.

The Cheese Cake must have been good. Not much left! And no, we don’t deliver.

Dinner is served!

Dinner is served!

The Johnsons! Maurine (L) Winemaker at Ste Chapelle and Kathy (R), TVWS.

The Johnsons! Maurine (L) Winemaker at Ste Chapelle and Kathy (R), TVWS.

More of our guests.

More of our guests.

Some of the 42 people who were there.

Some of the 42 people who were there.

Wall to Wall people. That's great.

Wall to Wall people. That’s great.

Terroir Tasting at TVWS


10Apr2013_1a_TVWS-Blind-Tasting_Room-DesignThe Treasure Valley Wine Society held another great educational tasting. This tasting was an overview of terroir effects on wines – the location, soils, climate, winemaking styles. Three wines were chosen. Chardonnay, Pinot Noir and Cabernet Sauvignon. Within each varietal or cultivar, each comparison was from the same vintage, but from different regions with specifics of terroir. The order of wine was Chardonnay, Pinot and the the bigger Cabernet. It was interesting that the Chardonnay, one from California and the other a French Macon wine, a show of hands determined that the one from California won – “Bottle Shock” all over again. Except for the Pinot, all of the wines were “brown bagged” – blind tasting. Thank-You to Carl, Bridgette and Robin for the great selection of wines and for the super informative Power Point program that Robin put together. We sang and celebrated a very Happy Birthday to Bridgette Gibson-Hull and Val Stack. Here are some photos from the evening. The first photo is the dining area with some of the crowd that was there. Left-Click any of these photos to see a larger view. Please cast your VOTE above. Thanks.

Pinot Noir that was presented. The Cabernet Sauvignon was "brown bagged" so as not to see the label. One was from 2006 Fraser Vineyards in Idaho (it won !) and a 2006 Ravenswood Winery from California.

Pinot Noir that was presented. The Cabernet Sauvignon was “brown bagged” so as not to see the label. One was from 2006 Fraser Vineyards in Idaho (it won !) and a 2006 Ravenswood Winery from California.

Cral Abrahamson and Bridgette Gibson-Hull, Presenters.

Cral Abrahamson and Bridgette Gibson-Hull, Presenters.

Cheese and Fruit Plate

Cheese and Fruit Plate

Salad

Salad

Steamed Vegetables

Steamed Vegetables

Mac 'N Cheese

Mac’N Cheese

Panko Chichen

Panko Chichen

The3 p[lated dinner. Chef Jake made a wonderful Mustard Gravy to go with the Chicken.

The plated dinner. Chef Jake made a wonderful Mustard Gravy to go with the Chicken.

Birthday Cake

Birthday Cake

Bridgette and Val

Val and Bridgette