I thought I would let things calm down before I posted about Clinton Vineyards 2009 Tribute.   I have to admit, I tasted this at the winery the day it was bottled and I thought it was a very good wine.  I purchased 2 bottles and drank them with friends the day Chelsea Clinton got married.

I paired the wine with a goat cheese and leek tart..   The pairing went very well.  First the wine then the recipe.

The 2009 Clinton Vineyards Tribute is a Seyval Blanc.  Named TRIBUTE after Clinton Vineyards founder Ben Feder who passed away September 2009.  The color of this wine is typical of a Seyval Blanc.  Clear pale hint of yellow.

On the nose I found a bouquet of citrus and green apple.   The initial taste is crisp honeydew melon that leads into big citrus with a soft and silky mouth feel.  It ends with a long lemon finish.   When you taste this wine the crispness puts excitement into the air. This wine is very refreshing and a great summer wine!

Tribute is available at Clinton Vineyards tasting room and online.  It sells for $18.50 a bottle.  Here is a short video of the bottling of Tribute: (Leek tart follows)

Now the pairing – Goat Cheese and Leek Tart.  This was an all local leek tart.  The goat cheese was from Sprout Creek, the leeks from Soon Farms, the eggs were from Feather Ridge Farms. Sorry, I forgot to take a picture of the tart, but trust me it was excellent and paired very well with the Tribute.

Here is the recipe:
The Leeks: Prepare this first.  This can be prepared in advance and kept in the fridge for 2 days.
1/4 cup unsalted butter
4 large leeks – sliced – white and pale green parts only
2 tablespoons water
1/2 tsp salt
2 tablespoons of sherry or day old wine

Melt butter in pot over medium heat and add leeks, water, wine, and salt. Cook at low heat until tender about 25 minutes.  Uncover and let liquid evaporate.  Remove from heat.

The Tart:
You will need a 9 inch tart pan.  I cheated and used a prepared pie crust.  If you have a favorite pie crust recipe, I would make that and line the pie plate with the dough. Put foil over dough and add some dried beans and cook dough for about 15 – 20 minutes until crust is pail golden color.  Remove and toss beans and foil.

The Filling:

1/2 cup 2% milk
1/2 heavy cream
1 large egg
1 large egg yolk
1/4 tsp salt
1/2 cup crumbled goat cheese
Prepared Leeks

Wisk milk, egg, egg yolk and salt in a medium bowl.  sprinkle 1/4 cup cheese over bottom of pie crust.  Spread prepared leeks over cheese.  Sprinkle cheese over leeks.  Pour milk mixture over leeks and cheese.  Bake about 40 minutes at 375 until filling has puffed and is golden in spots.