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10:42 am
Sat February 1, 2014

Mad Greens Alfred Packer Salad, served with Chateau Haut Lamouthe 2011

  Air Date: August 22, 2013

Alferd Packer Salad
The newest MAD Salad creation from Mad Greens features ingredients sourced from Colorado farms.  The Alferd Packer has a great blend of Romaine Lettuce from the Charles Johnson Farm in Center, Colorad; Grilled Palisade Peaches from Palisade; Colorado, Roasted Olathe Sweet Corn from Olathe, Colorado; Green Beans from the Colorado Farmers Cooperative and Goat Cheese Feta from Jumpin’ Good Goat Dairy in Salida, Colorado.  We are proud to offer the Alferd Packer at all 11 of our restaurants and help support local Colorado farms.

Chateau Haut Lamouthe Blanc
One hot summer day, the staff at Joy Wine and Spirits tasted a refreshing, off-dry, French wine that they knew would be an immediate hit.  Chateau Haut Lamouthe Blanc is a different style wine that blends traditional French wine with modern wine making techniques. 

Wine has been made in this area named Bergerac for centuries.  The Romans settled there 2000 years ago and planted vines.  Bergerac is the neighboring wine region to the world famous Bordeaux, but its labels don’t enjoy as much fame as the likes of Bordeaux’s Margaux, Haut Brion or Lafite. Perhaps that is because Bordeaux is in a stronger geographic location. In order to get its wines transported around the world, Bergerac’s wine growers had to transport their wine barrels downthe Garonne to Bordeaux which sits on the Atlantic ocean.

Historians believe the Bergerac wines often had to play second fiddle to the businessmen in Bordeaux, who favored their own wines when it came to transporting to England and other countries. Supposedly, merchants in Bordeaux actually stamped barrels from Bergerac with a Bordeaux stamp.  Nevertheless, Bergerac’s wine growers (there are 1150 of them today) managed to trade with England, Holland and Scandinavia by the 1500s.

The Chateau Haut Lamouth Moelleux is made from equal parts of Sauvignon Blanc and Sémillon grapes manually harvested and de-stemmed in early September.  The grapes are then sorted and pneumatically pressed for better juice extraction. The free run juice is then vinified for almost two weeks before the process is stopped by bringing the temperature down to 0 degrees Celsius. Stopping the fermentation allows the wine to retain more of the natural, grape-occurring sugars.

The result is an off-dry wine with candied apple notes, quince, citrus and tropical fruit.  The wine is traditionally served as an aperitif or dessert wine.  It paired perfectly with the featured salad and peaches.  It is also delicious with any chocolate.  Try is on a warm summer evening  - it will work from the start of your meal, to the finish.  Chateau Haut Lamouth is available at Joy Wine and Spirits, 1302 E 6th Avenue, Denver, Colorado.