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Lenny’s Quick Cassoulet and Cahors

 

Cassoulet is a rich, slow-cooked casserole originating in the south of France, made with duck confit, sausage and beans. Served with good crusty bread and a good bottle of hearty wine Cassoulet is just about the finest warden against the cold dark night.

There are as many versions of Cassoulet as there are French grandmothers and Chefs. Some include Lamb, pork shoulder or even partridge. Below I give you a basic version that comes very close to traditional.


Lenny’s Quick Cassoulet
4 ounces bacon, diced
1 cups chopped onion (3/4 lb))
1/2 cup celery, diced
1/2 cup carrot, peeled diced
1 lb Sausage links, cooked and sliced
1 tsp finely chopped garlic
1 tsp thyme
1each bay leaf
1/4 tsp black pepper
1 (14-oz) can stewed tomatoes, chopped with juice
2 each confit duck legs*
1 14 ounce can white beans
2 cups beef broth
1 Tbl tomato paste
2 Tbl olive oil
1 cups coarse fresh bread crumbs
1/4 cup Parsley, chopped
salt and pepper

In a large pot render diced bacon
2. Add carrots, onion and celery cook until translucent
3. Add sliced sausage
4. Add herbs and season
5. Add tomatoes, beef broth and tomato paste
6. Add duck confit legs
7. Drain and rinse beans and add to pot
8. Cover and simmer for 1 hour9.
Remove bones from cassoulet adjust seasoning if necessary. In a pan heat olive oil and toast bread crumbs. To serve portion out cassoulet and top with bread crumbs and chopped parsley. Serve with crusty bread and a hearty red wine.

Cassoulet calls out for a hearty wine, say Cotes du Rhone, Madiran or Cahors. Malbec has been made famous in Argentina where it produces lovely fruit forward reds, in Cahors where the grape is called Cot the wines are a little more rustic. Cahors is a small AOC wine region located in southwest France (the land of Cassoulet). The AOC is only for red wines, which must be made from a minimum of 70% Malbec and up to 30% Merlot or Tannat. Cahors Malbec tend to be deeper in color, more structured and fuller bodied than their Argentine counterparts.

Château Eugénie has been in the hands of the same family of winegrowers for generations. Their great great grandmother gave her name to the property.

Chateau Eugenie Cahors Tradition ’13 (France) $9.99 btl / save $4
Like most Tradition wines in Cahors, this fruity and perfumed wine has been aged in stainless steel to keep the fruitiness. Blackberry flavors are cut with acidity and a tight tannic character. Drinking beautifully right now!

With the weather the way it is I suggest putting on a pot, open a nice bottle of Cahors and don’t forget the bread.

K Vintners Powerline Syrah 2014

So what do you do when get a case of one of the most sought after wines in the world? You post it to Facebook and see who shows up. Today, I present K Vintners Powerline Syrah 2014 $55.99 Limit 1 bottle per person in store only! That’s right you must come into the store to get your wine. No phone, no email, no madwine. We want to see your smiling faces!

K Vintners Powerline Syrah 2014 $55.99
Damp earth, campfire and stone wafts up from the glass. It gives way to the density of flavor of the palate. Cured meats and olives abound. Tumbled river rock is the home of these vines. From the heart of Walla Walla to your glass. – Winemaker Notes

 

#2 Wine Spectator Top 100 of 2017
“A knockout Syrah, precise and impeccably built but explosive with personality. Smoky roasted meat and floral blackberry aromas combine with bold, supple flavors of dark plum, pepper and licorice. The tannins are big but polished. Drink now through 2024.”
95 pts Wine Spectator

A new cuvee that’s all from the Powerline Vineyard in the southern part of the Walla Walla Valley, the 2014 Syrah Powerline is all from the Phelps clone, was fermented with 100% whole clusters and aged in puncheons. One of the more bloody, meaty, iron-laced and savory Syrahs in the lineup, it hits the palate with full-bodied richness, a thick, unctuous texture, ripe tannin and a finish that makes your heart beat a touch faster. Give bottles a few years in the cellar and enjoy over the following decade.
97 pts Robert Parker’s Wine Advocate

In store only no phone orders first come first serve, limit 1 bottle per customer.
Cheers!
Lenny

Left Coast Cellars is Walking the Talk: A Model of Authenticity.

In an ever crowded wine world, where brands are created by marketing executives in cubicles, it is always exciting to see, and taste, truly authentic wine. In this increasingly virtual world it is refreshing to see/ taste authenticity.

Left Coast Cellars is not just an estate winery, it is a fully functioning farm. The 150 acres of vineyards are laid out over a 356-acre estate, along with fruit trees, Oregon oaks, vegetable gardens and bee hives. Ducks, chickens along with wilder fowl rove the estate.
From the hilltop tasting room beyond the stretches of vineyards you can see the Eola Hills and to the north the Amity Hills, the Van Duzer gap. It was here in 2003, the founders Susanne and Robert Pfaff laid out a vision for something a little more than a just a winery or family farm, “building a lasting and enduring legacy for generations to come.”


Sustainability is a core value at Left Coast. Certified LIVE and Salmon Safe, ensuring only the best viticultural practices are used in both the vineyards and winery. The winery itself is powered by a solar array and the water for the gravity powered irrigation is generated by the estates own watershed. In addition, Left Coast is a founding member of the Oak Accord, which is a voluntary partnership of private landowners seeking to preserve Oak habitat in the Willamette Valley.


The location at the head of the Van Duzer Corridor, an east-west valley that creates a break in the coast range of mountains that shields most of the Willamette Valley from the Pacific Ocean. The break allows for cool marine breezes and fog to roll into the valley in the morning, preserving freshness and acidity in the grapes. The grapes planted include Pinot Noir, Pinot Gris, Chardonnay, Pinot Meunier, Syrah, Viognier and (my favorite) Pinot Blanc.

Viticulturist and GM Luke McCollum has been with winery since 2003 is graduate of Cal Poly San Luis Obispo and work includes stints at Harlan Estate and Meridian. Winemaker Joe Wright came on board in 2011, but has been working in the Willamette Valley since 1996, with stints at Tualatin, Belle Vallee and Willamette Valley Vineyards.

Lead by matriarch Suzanne Larson, the family works the land with loving care and kindness.


When talking about wine, wineries and terroirs, we often speak in terms of generations. It is not uncommon to meet the fifth generation of and French Chateau or the 8th generation of an Italian Villa. Dame Suzanne and her team are building a winery for the generations.

-Lenny

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