The
Santillo-Cornwell Report @

JULY 2010:
The WINES:
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2006 CÔTES-DU-RHÔNE ROUGE “CYPRESS CUVÉE” LOUIS BARRUOL and KERMIT LYNCH This is the first vintage of this special cuvée. Value seekers and lovers of big, bold reds, search no more! Kermit Lynch's prospecting for another great Côtes-du-Rhône after the unfortunate sale of Château Trignon ended in Gigondas, at the doorstep of the talented young Louis Barruol. Louis had at his disposition a quantity of really high-quality fruit in the Côtes-du-Rhône, and he also just so happened to have the flexibility and the desire to do s special blend with Kermit. He and Kermit joined forces to create this wine and it was an easy partnership, as both love the art of the blend. You have the dark, wild Mourvèdre, the richly fruited Grenache, and the spicy grip of the Syrah all vying for attention. The blend is, of course, bottled unfiltered, leaving none of the good stuff behind. Loaded with character and sporting great structure and surprising freshness to the black. meaty depths of fruit, it will be drinking great for years. Kermit said that the raw materials he had to work with were so good, the real challenge (and fun) was finding the ideal balance of finesse, texture and soul. The wine tastes a lot like a Gigondas or Châteaumeuf-du-Pape. |
Domaine La Manarine Côtes du Rhône Rosé
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The RECIPE:
Smoked Gouda and Bacon Stuffed Burgers with Tomato Chutney
Makes 4, 6 oz Burgers
1 1/2 pounds Ground Beef
2 Cloves Garlic, Minced (Finely Chopped)
2 Tablespoons Worcestshire
1 Large Shallot, Minced (Finely Chopped)
1/4 Cup Fresh Basil, Chopped
Salt and Pepper to Taste
12 Strips Bacon Cooked Roughly Chopped
1 Cup Grated Smoked Gouda
In a large mixing bowl combine first 6 ingredients. Flatten out 4 burger patties and place 1/4 cup of Gouda and 1/4 cup Bacon in center. Fold meat over cheese and bacon (almost making a meatball) and press to slightly flatten. Over a medium flame, grill for 4 - 6 minutes on each side for a medium rare burger. Place on your choice of burger bun and top with 2 tablespoons of Tomato Chutney and remaining bacon.
Tomato Chutney
Makes 2 Cups
1 Pound Tomatoes, Roughly Chopped
1/2 Cup Red Onion, Diced
3/4 Cup Apple Cider Vinegar
3/4 Sugar
Zest from one Orange
1 Jalapeno, Seeded and Roughly Chopped
Combine all ingredients in a saucepan over medium heat and reduce until thickened. Can refrigerate up to 5 days.