The only answer is 2007 Chateauneuf du Pape.  What an amazing vintage!  I was at Beltramo’s Wines and Spirits in Menlo Park last night for their ‘Pape Till Ya Drop’ event.  Full disclosure—I worked at Beltramo’s for 6 years.  I started out on the wine floor as a consultant and when I left I was the domestic wine buyer.  I’m still good friends with the guys who work there and I help them out with Hors d’Ouerves for their wine events. Chateauneuf du Pape is an appellation from southern France in the Provence region.  Chateauneuf is a blend of up to 13 different grape varieties, but it is predominantly Grenache based.  The wines are incredible, complex, but friendly. The best examples are hedonistic and intense and lack the austerity of Bordeaux or Burgundy, a quality that makes them delicious and easy to drink upon release.  These are the wines that I like to collect. Once Chateauneuf ages it can have amazing bottle bouquet and for me, wine is all about the nose. The wines from the south of France are really good values too, especially Cotes du Rhone.  My favorite wine last night was the 2007 Beaucastel.  It was unbelievable.  The wine was a deep garnet color and the aromatics were intense—lots of black fruit, black tea, rosemary…Definitely a keeper.  Just thinking about it makes my mouth water. I could drink it every night.

For hors d’ouerves last night, I made:

• Risotto Cakes with Duck Confit
• Spanish Lamb Mini-Meatballs in a Saffron Sauce
• Prosciutto and Black Pepper Gougeres
• Truffled Mushrooms in Cream on Toast Points
• Filet Rolls with Horseradish Cream and Arugula
• Artisanal Cheese and Salumi Selection

Whenever I pair wine with food I try to keep in mind the style and flavor of the foods of that particular region.  That’s why I chose to make food with beef, lamb, duck and mushrooms.  One of my favorite Hors that I make for wine tastings is the Filet Rolls with Horseradish Cream and Arugula.  It’s easy, goes great with just about any red wine and looks really spectacular too.

Here’s the recipe:

Filet Rolls with Horseradish Cream and Arugula (makes about 60 pieces)

1 ½ # piece of filet, seasoned with salt and pepper and cooked to medium rare.

1 bunch of arugula or watercress, washed and set aside.

Horseradish Cream

3/4c. Sour Cream or Crème Fraiche

2 Tbsp. Horseradish or to taste

1 tsp. Lemon Juice

2 tsp. Worcestershire Sauce

Salt and Pepper to taste

Combine and set aside.

* Put the cream in a squirt bottle for easy assembly of the rolls.

Assembly

Slice the filet very thinly across the grain.  Squirt or dab a little of the horseradish cream in the center on the slice, and place a single arugula or watercress leaf at the top of the slice. Now, roll the slice up so that the greenery is just peeking out.  Serve and enjoy!