This month Jeff of FoodWineClick! is hosting the World Wine Travel bloggers with a look at the wines from Argentina. Jeff also graciously arranged for several of the #WorldWineTravel members to receive wine samples from Trapiche Winery.
You can read more about Argentina and its wines in Jeff's preview. The group will be gathering for a live chat on X (formerly Twitter) on Saturday, October 28th at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add it to anything you post so we can see it. Here's the line-up of the articles the writers will be sharing.
Celebrating Day of the Souls with Carbonada en Zapallo and Trapiche Cabernet Sauvignon by A Day in the Life on the Farm
From Soil and Sea to Sky: Miso-Glazed Squash and Salmon with Trapiche Medalla Chardonnay by Culinary Cam (you're here)
Not Just Malbec: Argentina’s Trapiche Cab Blend and Syrah Paired with Burgers 2 Ways by Wine Predator...Gwendolyn Alley
Off The Beaten Wine Path in Argentina by Savor the Harvest
Pairing South American food and wine long distance by My Full Wine Glass
Savoring Argentine Red Wines From Trapiche and Unà nime with Roasted Mushroom Risotto by ENOFYLZ Wine Blog
The Dance of the Vine by Children of the Grape
Trapiche Fall Flavors For Halloween Celebrations by Avvinare
Unanime and Trapiche Wines with Argentinian Inspired Tapas by Wineivore
Trapiche Medalla Chardonnay
I already mentioned that I received this bottle as a wine sample from the importers. What a treat! In addition to learning more about Trapiche, Jake and I fell in love with this wine, so much so that I immediately went on a hunt for more bottles to match my Thanksgiving 2023 menu.
Founded in 1883, Trapiche - located in Maipú, in the province of Mendoza - is one of the oldest wineries Argentina. They have over 3000 acres of their own vineyards and 300 producers who produce grapes for them. Two of their tenets are innovation and diversity. They farm all of their grapes biodynamically which forbids the use of chemicals, herbicides, and fungicides while aiming for a balanced ecosystem, biodiversity, and a bacteriological balance in the soil. Additionally to farm biodynamically, they take into consideration the cycles of the moon, planetary positions, and stellar dynamics.
Trapiche's motto: 'where there is soil, the sky is the limit'
I already mentioned that Jake and I were both smitten with this wine. If you follow my blog regularly - or any of my social media - you'll know that we drink a lot of different wines. This one was one was we finished in one sitting. We lingered over our plates long after they were empty. It was definitely one of those long conversation nights to enjoy each other's company because we wanted 'just one more' sip of wine.
This was a very complex Chardonnay that would pair well with both meat and vegetables. We jotted down: hefty, floral, dry, robust, citrus, and impressive. On the nose, there were aromas of tropical fruits along with more flowery notes of honeysuckle and a yeastiness of freshly baked brioche. On the palate, the wine was more crisp than I anticipated, but it was a voluptuous beauty. What an enchanting pour!
So the 'sky' in my post title referred to the higher elevation of the vineyards. As far as the 'sea' and 'soil' part of the title goes...I wanted to make an easy sheet pan dinner with fresh local salmon and vegetables from a local farmer.
Miso-Glazed Squash
2 acorn squash, peeled and sliced into wedges
bunch of asparagus, woody ends trimmed off
1 cup mushrooms, scrubbed and halved
olive oil
salt
1 salmon filet
furikake
Miso Glaze
2 cloves garlic, peeled and minced
1-inch knob fresh ginger, grated
2 Tablespoons olive oil
2 Tablespoons soy sauce or tamari
2 teaspoons sesame oil
2 Tablespoons white miso
1 Tablespoon maple syrup
1 Tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
Preheat oven to 425 degress Fahreneit. Line a baking sheet with parchment paper or a silicone baking mat.
Toss acorn squash wedges with olive oil and turn out onto prepared baking sheet. Place in preheated oven and roast for 20 minutes. Toss asparagus and mushroom with olive oil.
Remove the sheet from the oven and nestle the asparagus and mushrooms on top of the squash. Place the salmon in the center of the sheet. Sprinkle with furikake and salt. Place in the oven for 15 minutes. Make the glaze while the salmon bakes.
Miso Glaze
Whisk all of the ingredients together in a small bowl. Drizzle the glaze over the veggies and salmon. Serve immediately.
That's a wrap for my October #WorldWineTravel offering. The group will be back next month, looking at Carménère with Robin of Crushed Grape Chronicles at the lead. Say tuned!