Get your Jay D's Louisiana Barbecue Sauce, Molasses Mustard and Spicy & Sweet BBQ Rub!

Tuesday, January 27, 2015

Cultivar Wine Club: The kind of cult you want to join

Pouring the Cultivar Wines 2012 Howell Mountain Cabernet Sauvignon
Pouring the Cultivar Wines
2012 Howell Mountain Cabernet Sauvignon





Recently, team Bite and Booze joined the Cultivar Wine Club. This winery out of Napa Valley will send their club shipment to your doorstep quarterly. This month I received two of Cultivar's new releases: the 2012 Howell Mountain Cabernet Sauvignon and 2013 Oak Knoll Chardonnay. Use code CultivarWineBiteAndBooze for 10% off your purchase on cultivarwine.com.


Sous Vide Duck Legs over Sweet Potato,  Roasted Brussels Sprout, and Andouille Hash
Sous Vide Duck Legs over Sweet Potato,
Roasted Brussels Sprout, and Andouille Hash





The Howell Mountain Cabernet was overwhelmingly delectable. I could drink this wine on a regular basis. With a dark fruit nose, the flavor profile touches earthy and smoky notes. The Howell Mountain paired perfectly the sous vide duck legs over sweet potato, roasted Brussels sprouts, and Andouille hash I prepared for a private dinner recently.

















Cultivar Wines 2013 Oak Knoll Chardonnay
Cultivar Wines 2013 Oak Knoll Chardonnay


Blackened Catfish over Smoked Gouda Grits topped with Pickled Jalapeño Relish
Blackened Catfish over Smoked Gouda Grits topped with
Pickled Jalapeño Relis





The Oak Knoll Chardonnay, while aged in French oak barrels, turned out to be less oaky than I anticipated. It hits notes that I would usually look for in a Sauvignon Blanc: pear, citrus, and grass. I’d pair this wine with something the blackened catfish dish I prepared the other night. The catfish blackened in butter and laid on a bed of smoked gouda grits brought out the oaky notes of the Chardonnay. To kick the acid profile of the wine back up, I topped the fish with a pickled jalapeño relish.