I Love My Job

I got a tough job. I talk to people, pour wine, somebody makes dinner for me every night, I have to answer the phone and people make me try wine. I know you feel real sorry for me. Ursula's Wine Bar & Cafe has a corkage fee of $7. When people bring in their own wines we charge the fee. Quite often people ask me to sample their wines. In a 2 week period in January I had the privilege to try the following wines. Auberg Pinot Noir 2006, Russian River Valley-delicious, Walnut Block Sauvignon Blanc 2007, from New Zealand it is not over the top but refined and elegant, Sterling Syrah from Napa, an 04 that was tasting wonderfully, Geyser Peak Cab 02 which was very nice, Elyse Korte Ranch Zin 2006 that was fabulous, big rich and luscious, Seghesio Old Vines Zin 02 which still had charm and fresh fruit. The highlights of my vinorific wanderings were a 2005 Clio Jumilla from Spain, the grape is monastrall and this baby was big and juicy and chewy and stunning. A customer brought in a 1998 Bryant Family Cab. Bryant is a cult wine, I've never seen one and I'm glad I got to try one, it was delicious. Joseph Phelps Insignia 2001 was a delight, I've never been disappointed in an Insignia. We did have a barker in the group, a 1998 Pine Ridge Howell Mountain Cab that was weak and flabby, it sadly had no zip or zing. I know you feel badly about all the on the job hardships I endure but I'm willing to take one for the team.

It's A Brand New Day

January 20 was a day to celebrate or commiserate. We chose to celebrate, it's better for the cash flow. At Ursula's Wine Bar & Cafe in beautiful downtown White Bear Lake (which I own in case you haven't heard) we held an inauguration dinner for those who couldn't get Wednesday off so they scrapped their plan to fly to DC. We offered a 5 course dinner with wine pairings. I always like to start with some bubbles. We chose the Gruet Blanc de Noirs from New Mexico. This is a well kept secret. Tiny bubbles, refreshing, clean taste. I love it. We served the Gruet with endive spears and cherry pecan chutney. Course two was grilled Mahi Mahi with roasted pineapple and tangerine mostarda. The wine was Andrew Rich's White Tabula Rasa. It's a blend of rousanne and gewurztraminer. It was terrific with the fish, not to heavy, but enough weight to handle the pineapple and fish. We moved on to a lamb tenderloin with roasted asparagus, squash and tomato jam. I love lamb, it was awesome, but the tomato jam stole the show. It was paired with Robert Hall Rhone de Robles. Robert Hall once lived in Dellwood, which is a 3 minute drive from the restaurant. The Rhone de Robles is a syrah, granache, mourvedre blend from Paso Robles. It married very well with the lamb. We moved on to a cheese course. All the cheeses were American. We had a 5 year old Vermont Cheddar, an Oregon Manchego and Northern Lights Blue from Minnesota. I opened a 2000 1.5 liter of Marietta Angeli Cuvee, a zin blend, for the cheese. I've had the bottle since the restaurant opened and I was worried it could take a downhill turn. It wasn't at the top of it's game but it was very good and I'm glad I could share it with our guests. We finished with an apple tart and Pacific Rim Vin de Glaciere Riesling. A great combination to finish off the evening. We were even lucky enough to have a special gust drop in. Check the photo. Stay warm (it's 4 below in Minnesota today). What are you gonna do? Have a big red for dinner, cheers.

Ring in the New

I love New year's Eve, I always have a great time. I always work that night (did I mention I own a restaurant called Ursula's Wine Bar & Cafe in beautiful downtown White Bear Lake, MN). It's one of the funnest nights we have. The chef prepares a 5 course price fixe and we pair wines with each course. I spend the night grazing and sipping. I started my night with some ahi tuna tartare. It was great, especially with Jean-Noel Haton Brut Rose. I have a special place in my taste buds for sparkling roses. The Haton is wonderfully clean and seductive. I moved on to a spinach and ricotta ravioli with saffron lobster sauce. Chef Andrew Whalen makes great ravioli and the lobster was a treat. The wine I paired with it was the Ken Wright Carter Vineyard Pinot Noir. It was a little reductive on the nose but it blew off and tasted divine, it was powerful yet demure. I finished my evening with duck breast on a golden chanterelle risotto. I love duck and this dish was marvelous, especially with the risotto. The combination was stunning and I was lucky enough to have a bottle of Turley Pesenti Zin open, wow. It was big without being over the top and the briary, brambly flavors matched the duck perfectly. I finished dinner with a raspberry truffle from the Backdoor Candy Store here in town. Paired with Chateau Reynella Old Cave 12 Year Tawny Port there was no place epicurean left to go. Cheers and happy new year.