Kimchi (An Ecosystem in a Jar of My Own Creation).

My recent attempt at making homemade kimchi has led to an interesting question: how long can it be aged, and why?  What goes on inside a jar of kimchi?  How does preservation work?

First, I must tell you that Kimchi is one of my favorite foods.  The balance of the red pepper spice, the crispy and wilted texture of the cabbage, the umami imparted from the fish sauce or seafood and the fizzy, sour quality resulting from fermentation work perfectly together to create an extremely nutritious and versatile ingredient.  The public praise for kimchi has been tremendous.  Health magazine has called kimchi one of the top 5 healthiest foods. (http://www.health.com/health/article/0,,20410299,00.html)

The way that I personally enjoy food is to understand it at the most basic level, dig deeper, and figure out how it works.  Then, I can knowledgeably and intimately control the quality.  The project that I want to embark on is just this: understand fermentation and how to use it to make kimchi that can satisfy my high standards.  (Who knows, maybe some of what I learn might be applicable to wine.)

2009 "Domaine des Braves" Régnié Beaujolais

Here is a fun one the wine rep. brought into the Dahlia recently -- thanks for the taste RE!  Gaining the designation in 1988, Régnié is the newest Cru Appellation from Beaujolais.  Located just southwest of Morgon, Régnié is the third southernmost of the ten Crus.

2009 "Domaine des Braves" Régnié Beaujolais

Appearance:
Clear, ruby core, pink rim variation.  Medium intensity with slight staining in the legs, low + viscosity.

Nose:
Ripe red fruit: raspberry, cherry, strawberry.  Piercing minerality with slight organic notes of forest floor & mushroom.  Any possible oak notes are lost under the classic, carbonic maceration induced candy notes and sweet herbs.

Palate:
Medium acidity, which was suprisingly low for a Beaujolais.  The ripe red cherry and raspberry fruit becomes more stewed on the palate.  Irony minerality continues, initially offering balance in the mouth and then lingering far beyond the fruit.  Again, any oak influence is impercievable under the wine's other characteristics.  Medium alcohol (13.5%), low tannins and medium body.

Here is a pairing idea... an old desserty snack from the region:  Beaujolais soaked baguette piled high with fresh sliced strawberries!

2009 "Tenute Cisa Asinari Dei Marchesi" Martinenga Langhe Nebbiolo

Procreating the American trend to consume 85% of wine, the day purchased, here is one that I bought to pair with some truffle infused cheese.

2009 Tenute Cisa Asinari Dei Marchesi Martinenga Langhe Nebbiolo

Appearance:
Clear transparency, garnet core w/ red rim variation, medium (-) intensity w/ very slight staining in the legs, high viscosity.

Nose:
Clean, medium intensity. Tart dark fruit: black currants, pomegranate.  Very organic earthy notes: mushrooms, meat, wet leaves.  Medium oak: more of a sweet, spicy oak note of clove, allspice and vanilla; probably French oak.  For me the prominent aroma notes are the very tart fruit, a meaty/ mushroom depth and a slight vanilla roundness.

Palate:
Dry, high (-) acidity, medium (+) tannins and high alcohol.  Velvety, tart dark fruit: black cherry, black currant, cranberry.  Some of the organic earthy smoked meat and mushroom notes balance out with a slight, wet-stone minerality.  Medium oak on the palate shows itself with a viscous smoky, sweet spice on the tongue and medium oak tannins.  Medium (+) body and sits heavy on the palate.

This wine opened up quite nicely with 45 minutes in the decanter.  The sweeter fruit notes start to peak through the alcohol and the mushroom notes become more smooth without losing the depth it brings to the wine.  This is definitely a food wine with its clean acidity.