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Thursday, March 24, 2011

Fleur Bleu 2009 North Coast Mourvedre

WineShop at Home has done it again!  They never cease to amaze me with their product.  As a wine consultant for them, I am so pleased with this month’s new arrivals.  I just had to share this with you.  We have four fantastic Fleur Bleu wines! These wonderful wines are exclusive artisan blends only available to you.  The wine I'd like to "Show Off", is the debut of our first-ever Mourvedre (pronounced More-VEH-druh) under the Fleur Bleu label. This rare and delicious varietal will definitely be a "High Demand" wine.  Below, is an excerpt from my WineShop at Home Vintner Notes and a Recipe for an excellent food pairing:

In the early evening, when the shadows fall across the 
vineyards, one can often spot a perfect flower that in 
the daylight hour is bright of hue. But, in the magic of 
dusk, this shadowed flower becomes “Fleur Bleu” 
(FR: Blue Flower), lit by a rising moon or an early 
star. The magic of our Fleur Bleu wines will charm 
and delight you – revealing their mystery with subtle 
bursts of fragrance. 
Our Fleur Bleu Mourvedre (More-VEH-druh) is one of our Weekend 
ends turn festive in a hurry with a  Wines. Weekend meals for family and fri
well-selected wine or two paired perfectly with a more leisurely-prepared 
lunch or dinner. Today’s wine drinking consumer looks for a high-quality 
wine that can take a special place of honor on the table. Experts suggest 
keeping a mixed case or two of weekend wines on hand, so all you have to 
do is pull out a few bottles for those unexpected, spur of the moment 
The Mourvedre grape originally comes from the southern Rhone Valley in 
France. There, the wines made from this grape are usually blended with 
Syrah, Grenache and several others to make the wines of the Chateauneuf 
de Pape. In California, this varietal is often used as a blending wine but 
also stands on its own as a distinctly earthy and complex wine. The grapes 
the High Valley appellation in California’s North  for this wine come from 
Coast region. This wine is ready to drink and enjoy now; or lay it down in 
your cellar and it will age well for four to six years. 
This Fleur Bleu 2009 Mourvedre has rich earthy aromas of black fruit, 
brown sugar, spices and vanilla with hints of cherry and eucalyptus. This 
wine has flavor to spare with all of the aromas mirrored on the palate. The 
mouthfeel is big and punctuated with heavy tannin and just the right 
amount of acidity. This wine has a long finish dominated by tannin. Enjoy 
this wine with roast turkey, chicken and dumplings, roasted vegetables or 
goat cheese.

This Fleur Bleu Mourvedre pairs beautifully with this recipe for Orange-Rosemary Glazed Chicken Breasts
Wine Country Recipes 
Orange-Rosemary Glazed Chicken Breasts 
Specially created for pairing with the Fleur Bleu 2009 Mourvedre 
4 chicken breast halves, bone- in and  
1 TBLS olive oil  
1 TBLS rosemary leaves, minced  
1 TBLS Italian flat parsley, minced  
1 tsp grated orange zest  
1 tsp salt  
1/2 tsp black pepper  
4 fresh rosemary branches  
1/2 cup orange marmalade  
1/2 cup orange juice  
2 TBLS red wine vinegar  
2 TBLS chicken stock  
2 cloves garlic, minced  
1 TBLS fresh rosemary leaves, minced  
1/8 tsp crushed red pepper flakes  
1/2 tsp salt  
1/4 tsp black pepper 

Preheat oven to 425 F. Prepare glaze by combining in small saucepan the 
marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red 
 a boil over high heat; reduce heat  pepper flakes, salt and pepper. Bring to
and simmer for 5 minutes. Remove pan from heat. Pour 1/4 cup of the 
sauce into a small bowl and reserve. Pour remaining sauce into pitcher or 
serving bowl for passing at the table. Heat olive oil in large oven-proof 
skillet over medium-high heat.  
In small bowl, combine rosemary leaves, parsley, orange zest, salt and 
pepper; rub all over chicken breasts. Place chicken, skin-side down, in 
skillet and brown, about 4 minutes. Remove chicken from skillet.  
Place rosemary branches in pan and place chicken breasts, skin-side up, on 
top of the rosemary branches. Place in hot oven and roast 15 – 20 minutes, 
brushing chicken breasts with ¼ cup of glaze several times during the last 
10 minutes of cooking. Makes 4 servings

Give it a try!  Go to My WineShop at Home Website to check all your favorite wines. 

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