Monthly Archives: November 2010

Tasting Report: Cameron Hughes Wines

A self-described negociant, Cameron Hughes gathers up wine from around the globe and sells it under his own, numerically-identified labels (now up to 240 lots). As Hughes himself said in an event I attended today, he’ll bottle and sell anything as long as he loves it — typically at a price under $20 a bottle and largely sold direct through his website.

Today we tried six wines that, presumably, Hughes loves.

2009 Cameron Hughes Lot 151 Columbia Valley – Riesling 70% Chenin Blanc 30% – A smart Washington blend, zippy but balanced between these two grape elements. A perfect pre-dinner wine. A- / $10

2007 Cameron Hughes Lot 161 Sonoma County – Cabernet Sauvignon 60%, Cabernet Franc 30%, Merlot 10% – Much more fruit than you’d think. Big and plum-filled, with oak coming up the rear. Surprisingly easygoing, and an amazing value. A- / $10

2007 Cameron Hughes Lot 172 Cabernet Sauvignon Atlas Peak Napa Valley - Quite a bargain for an Atlas Peak wine ($85 under its old owner). Has a small amount of blending grapes, including Petit Verdot, Merlot, and Syrah. Big and burly. Your typical steak wine, and quite a bargain. Needs time in bottle to mellow out. B+ / $22

2007 Cameron Hughes Lot 175 Merlot Napa Valley – Formerly Havens Merlot, now part of Cameron Hughes, which CH bought when the company went under. The same wine as Lot 169, incidentally. Lush and full of life, but with depth and a pleasant earthiness. Quite lovely. A- / $13

2008 Cameron Hughes Lot 176 Pinot Noir Los Carneros – 95% Pinot, with a touch of Syrah and Tempranillo. Very clear Pinot character, bright fruit with a hint of earth. A- / $14

2007 Cameron Hughes Lot 179 Napa Valley – Cabernet Sauvignon 50%,  Syrah 50% – Another Havens cast-off. Huge earth notes on the nose. Dry and a little chalky. Tough. Requires too much work. Hughes’ favorite, but my least. B / $NA

chwine.com

cameron hughes wines Tasting Report: Cameron Hughes Wines

Cocktails for National Sandwich Day

Did you know that tomorrow (November 3) is National Sandwich Day? Did you know there was such a thing National Sandwich Day?

Well, there is, and even if you don’t like eating sandwiches, our friends at Flor de Cana have devised a way to drink them.

Behold, three of the strangest cocktail recipes I’ve seen all year. Happy drinking! Er, dining?

PBJ Cocktail 199x300 Cocktails for National Sandwich DayPB&J
Created by Gianfranco, Tippling Bros.

1.5 oz. Flor de Caña 7 yr rum
.5 oz. Lustau Palo Cortado Vides
.25 oz. Strawberry jam
.25 oz. Peanut syrup*
1 Egg white
1 Yellow banana

Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts.

Garnish: A banana slice.

*Peanut syrup
1) Combine 2 parts water with 2 parts sugar in a pot
2) Bring sugar water to a boil
3) Add 1 part minced peanuts
4) Simmer for 10 minutes
5) Strain to remove peanut particles

BLT Cocktail 199x300 Cocktails for National Sandwich DayBLT
Created by Niccole Trzaska

1.5 oz. of Bacon-infused Flor de Caña 7 yr rum
2 oz. Sacramento tomato juice
Dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh Cilantro to taste

Pour all ingredients over ice shake and then strain over ice.

Garnish:One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.

Cheeseburger Cocktail 199x300 Cocktails for National Sandwich DayCheeseburger
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin’s

1 oz. Flor de Caña 7 yr rum
2 muddled Roma tomatoes
1 oz. Iceberg lettuce water
1 oz. Beef (well reduced)
2 tbsp Toasted bread crumbs
1 tsp Dry mustard powder
2 tbsp Aged cheddar
1 large Kosher dill pickle
Salt and pepper to taste

Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.

Garnish: Cheddar frico and pickle knot.

Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.

Review: 2009 Arizona Stronghold “Nachise” Arizona Red Wine

We’ve covered Arizona wine before, and Dos Cabezas red blend was more of a success than Arizona Stronghold’s similar undertaking. Hailing from the area near Sedona, this wine is blended from Syrah, Grenache, Petite Sirah, and Mourverdre. A racy “Rhone-style” is alas not something that leaps to mind during tasting. It has huge meat and smoke notes on the nose, then the body moves into juicy blueberry and plum notes, with a disarming sweetness that takes the wine to a place that’s quite a bit out of balance. The finish is tough and a little short, almost astringent.

C+ / $23 / arizonastrongholdvineyards.com

arizona stronghold nachise 2009 Review: 2009 Arizona Stronghold Nachise Arizona Red Wine