Listen to Anthony Nicalo of Farmstead Wines on At the Root of It with Erin Fitzpatrick

Good video synopsis of biodynamic farming from OrganicNationTV. I think that extending these principles into the cellar, i.e a self sufficient farm is vitally important to making great wine.

Some of my thinking on biodynamic farming and wine here.

For more information on biodynamics and wine, check out Geoffrey Finch’s In Vino Veritas

Mussel Chowder with Parsnips and Tarragon, as featured in the SeaChoice Calendar

1 Large Leek, diced
1 Small fennel bulb, finely diced
1 Shallot, minced
4 Parsnips, peeled and diced
1 Cup of White Wine
1 Cup of Whole Milk
1 Pound (454 grams) Mussels, rinsed and cleaned
1 Tablespoon Fresh Tarragon, chopped
Olive Oil
Salt

Sweat leek, shallot and fennel over low heat in a little bit of olive oil. When the vegetables begin to soften and turn translucent, turn up the heat to medium and add the parsnips. Saute for a few minutes until all vegetables just begin to colour and add the mussels. Add the white wine and cover until mussels are nearly cooked. Remove lid, add milk, tarragon and season to taste. Serve with crostini or crusty bread.

Lots of white wines will work for pairing, but for a real wow, try a young, vibrant red. The earthiness of the parsnips and the anise notes of the fennel and tarragon will really shine when matched with a young Austrian red. Austria is more famous for their Rieslings and Gruner Veltliners, but the red wines in a region known as Burgenland are outstanding. A favourite is a fresh and lively blend of two native varietals (Blaufrankisch and St. Laurent) from Claus Preisinger called “Basic 2007.”

Last week I visited Vista D’oro Farm and had a tour of their vineyards, walnut grove and orchards with Patrick Murphy. I was pleasantly surprised- they are making some nice wines. They are also using a neat natural trick to keep voles out of their vineyard:

This is delicious with practically any of Renato Fenocchio’s wines, Agricola Marrone’s red wines and (don’t tell the Italians) Courbissac’s hearty reds. My favorite pairing with it right now is Renato Fenocchio Barbera d’ Alba “Elena” 2006

@vinaroon is going to be pouring some great wines at Kitsilano Wine Cellar this Saturday, November 14 from 12-4pm. We’ve managed to pry the shakerboard king away from Church’s Chicken for the day. If you haven’t see him before, you’ve got to get down to Kits to watch this man dance (with a Farmstead sign). Kits will be having some specials on Farmstead Wines. The person who is the mayor of Kits Wine Cellar on Saturday at 4pm will win a prize pack from us.