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
guests.
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
Ingredients:
Chicken
4 chicken breast halves, bone- in and
skin-on
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
Glaze
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
Directions:
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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