Long Island's Chilean Wine Connection

Long Island's Chilean Wine Connection
If you visit Laurel Lake Vineyards in the postage stamp sized hamlet of Laurel, you will discover a very unique Long Island winery, Laurel Lake Vineyards. The folks are friendly and accommodating. Their winery is modern and has one of the best outdoor decks for entertaining on the Island. But most noticeably, is that the wines are made in a different style from most of their neighbors. The winery is owned by several Chilean investors with thick roots back in the Chile's wine country.

Several weeks ago Darcy and I had the pleasure of visiting Gillmore Estate in San Javier, Chile. Francisco Gillmore, a yeast manufacturer/vintner and his daughter Daniella are major shareholders of Laurel Lake Vineyards. Their Chilean wine estate is located 3.5 hours south of Santiago in the Maule Valley.













Daniella and Francisco Gillmore

Gillmore Estate is well worth a visit as they have a beautiful 15 room. wine themed hotel with restaurant and nature preserve/mini zoo on 500 hectareas, which is approximately 1000 acres.















When you arrive in your hotel lobby you will discover a 15 foot cement wine bottle in the center of the lobby. Our room overlooked the pool and pond. There was a wood fired hot tub, in wine barrel and miniature golf course nearby.

The Gillmore's have dedicated a portion of their property to help preserve Chile's indigenous wildlife. You will find parrots, geese and mountain lions in cages on the property. Approximately 10% of the property is planted with grapevines.














You can stay in a double room with breakfast and guided tour for $200 per night, considering the exclusive location and privacy it is well worth the cost. They also offer a winemakers crash course program, which is 5 days learning how to make wine, for groups up from 6 people.















The food is delicious and compliments their delicious wines that consist primarily of reds, Rose, Merlot, Cabernet Sauvignon Cabernet Franc and Carmenere.

Spa treatments include a wine bath, skin bath, massages (drain,
relax, exfoliating) priced from US$70 to US$100

Gillmore Estate is open from August to April every year. Keep in mind that the seasons are the reverse of the US. For details visit their website: http://www.gillmore.cl/

Recipe's from Top Chef Hosea Rosenberg

Top Chef Season 5 had it's finale last Wednesday.I am proud to say that my friend Chef Hosea Rosenberg brought home the bacon!

Before he made it to Top Chef Season 5 fame, Chef Hosea Rosenberg of Jax Fishouse in Boulder, was a two time "Best Chef" at the Denver International Wine Festival. In 2007, Chef Rosenberg won the Taste of Elegance Chef's Food and Wine Competition.

As the producer/owner of the Denver International Wine Festival, it made me very proud to see Hosea do his magic. And ironically his winning dishes, were very similar to the dishes he created for the 2007 Denver International Wine Festival.





Here are the recipe's for his winning DIWF dishes:

















Thai Marinated Scallops with Trout Roe and Pineapple Syrup (serves 4)
4, large, fresh scallops (about 2oz each)
2 oz lime juice
2 oz orange juice
1 large knob ginger
1 stalk lemongrass
4 oz coconut milk
2 oz rice wine
2 C fresh pineapple juice
½ jalapeno, seeded
1 T corn starch
1 oz trout roe
Salt
1 large English cucumber, sliced into think disks

Slice scallops into thin disks. Chop ginger into very small pieces and then squeeze with kitchen towel to extract juices. Combine ginger juice, lime juice, orange juice, lemongrass, coconut milk, rice wine and a little salt. Pour marinade over sliced scallops and set in refrigerator for 3 hours. While scallops are marinating, put pineapple juice in blender with jalapeno and puree. Add juice to a small saucepan and bring to boil. Reduce by ¾. Whisk in cornstarch and strain. To serve, lay cucumber slices on plate. Lay scallops on cucumber and top with caviar. Drizzle a little pineapple syrup over top and serve cold.

Wine Pairing: Brassfield Estate Winery, Serenity 2006, High Valley, CA






















Venison Tenderloin with Celery Root, King Oyster Mushrooms, Foie Gras and Huckleberry Demi
(serves 4)

4, 6oz medallions of venison tenderloin
1 large celery root, peeled and chopped
1 large Yukon, peeled and chopped
2 cloves roasted garlic
4 oz butter
4 oz cream
½ # king oyster mushrooms
1 T chopped garlic
1 T chopped shallots
1 T chopped fresh herbs (thyme, parsley, oregano)
4 oz foie gras, cut into 4 equal portions
8 oz demi glace
4 T fresh huckleberries
Salt and pepper

Season venison with salt and pepper and grill to desired temperature. Boil potatoes and celery root together until soft. Mill mixture and add roast garlic, cream and half the butter. Season with salt. Slice the mushrooms and place in very hot pan with remaining butter, shallots, garlic and herbs. Season with salt and pepper. Season foie gras with salt and pepper and sear in very hot pan until just browned on each side. Puree half of the huckleberries and add to demi. To serve, place a mound of celery root puree in center of plate. Slice venison and fan over half of the puree. Place pile of mushrooms next to venison. Pour demi around plate and garnish with remaining huckleberries.

Wine Pairing: Galante Vineyards, Red Rose Hill, Cabernet Sauvignon 2003, Carmel Valley, CA