GrapeSmart.net

The Rhône wine region is an AOC (Appellation d’origine controlee) in Southern France, probably best known in the US as the homeland of Châteauneuf-du-Pape—a popular wine that can contain as many as 18 different grape varietals (even white).

Not satisfied with letting the French have all the fun, in the 1980’s a group of winemakers from California’s Central Coast – John Alban (Alban Vineyards), Bob Lindquist (Qupe) and Randall Grahm (Bonny Doon Vineyards) – began planting Rhône varietals like Syrah, Grenache and Viognier. The vines took hold—and so did marketing efforts—and the Rhone Rangers was born, keeping Americans safe from the threat of drinking something boring.

Today, the Rhone Rangers include almost 200 member wineries, producing wine from any of the 22 different grapes sanctioned by the AOC for Rhône juice. Some wines are single variety, some are blends—and many can be tasted at Rhone Rangers tasting events, like the one which took place on Sunday, August 8, at Pier 59 Studios West, in Santa Monica.

Those who saddled up and trekked over had the chance to taste Marsanne-Roussanne, Grenache Blanc, Carignan, Cinsault, Mourvedre and others, from the likes of Cline Cellars, Tablas Creek Vineyard (which is an offshoot of the actual Rhône winery Chateau Beaucastel), Koehler Winery, Edward Sellers Vineyards & Wines, Qupe, Justin Winery and more. Schaffer’s Genuine Catering provided food for the day. When the event ended at 5, many of the wineries headed to Pourtal wine bar, where they poured their wines for kemo sabes old and new before riding off into the sunset.

If you missed the tasting but want to scout out these delicious juices [Ed note: Rhône varietals tend to be Jess and my favorites], many of them are surprisingly affordable and – like Grenache, in particular – are starting to gain in popularity. I’ve even seen some in the grocery store! Then, of course, there is always next year’s Rhone Rangers tasting…

Rhone Rangers Hi-Ho

Si, white gazpacho. See?

If you thumb through any magazine or surf most of the food/entertaining websites, you’ll find one idea after another for backyard barbeques and refreshing summer salads. But I have my own suggestion about something cool to cook this season: White gazpacho.

No doubt you’ve met white gazpacho’s scarlet cousin, red gazpacho. A cold, tomato-centered soup often brimming with summer vegetables. White gazpacho (ajo blanco) is equally refreshing but otherwise completely opposite. With a base of marcona almonds, white gazpacho is milkier, silkier and richer than red gazpacho. It’s also my favorite of the two.

For instructions on how to whip this soup together, I checked in with my friend Erika Kerekes of InErikasKitchen. This is her original recipe:

Green grapes and almonds in a cold, savory soup? Actually, yes. Don’t worry about getting the measurements below exactly right; they’re meant to suggest proportions. A little more or less won’t make a difference.

• 1 cup baguette or similar white bread, stale or lightly toasted
• 1/4 cup water
• Splash of rosé wine [ed: Preferably 2008 A Donkey and Goat Grenache Rosé. Really. Try it]
• 1/2 cup roasted Marcona almonds
• 1/2 cup green grapes
• 1/2 cucumber, peeled and seeded, cut into chunks
• 1/4 cup olive oil (or more)
• salt
• ground white pepper

Put the bread and water in the container of a blender and let soak 5 minutes. Add all other ingredients and blend on high until smooth and creamy. If necessary, add more olive oil to get the right consistency; the gazpacho should be thin but not runny, about the consistency of buttermilk. Season with salt and ground white pepper to taste. Chill at least 1 hour before serving.

Vina Tobia Blanco – white from “red”

And what to pair? Something Spanish, of course! Or, to sound more professional about it: If it grows together, it goes together.

Lately I’ve been enjoying a lovely 2009 white Rioja from Vina Tobia. If you remember from my last Rioja piece, the designation Rioja comes from the color of the region’s soil. White Rioja simply means a white wine from this red-tinted region.

Vina Tobia Rioja Blanco is comprised of 80% viura (macabeo) and 20% malvasia grapes. In the glass it presents a lovely nose of white flowers and peach and honeysuckle. In the mouth, this wine is crisp and nicely balanced and bursting with melon, mango and ripe peaches, with subtle notes of mineral, citrus and the faintest touch of raspberry.

¡Muy exquisito!