Smithereens Red Blend
Skinner Winery history dates back well into the 1800s. In 2006 Carey & Mike Skinner established Skinner Vineyards after discovering that Mike was the great-great-great-grandson of James Skinner, a Scottish miner who in 1861 established one of the Sierra Foothills’ first wineries. James Skinner hit it big during the gold rush in the Sierra Foothills and decided to use his gold money to establish on of the first wineries in the region, J. Skinner Native Wine & Brandy which was functional up until the 20th century. Since then the Skinner family have reclaimed the site as a historical part of their winery. The Smithereens wine series past tribute to the Gold Rush miners who used to blast out gold deposits with dynamite. Chris Pittenger is their winemaker and is an integral part of the winery. The family’s wine vision is to produce great wines that are expressive of place with zero harm the environment in the process. Some examples of their environmental conscious practices – drought resistant plants and shrubs to minimize water needs, the use of solar power for the winery, recycling water for the winery, use of reclaimed materials to build the winery and so on. Smithereens Red Blend 2016 is a blend of 51% Grenache, 31% Mourvedre, 12% Syrah, 5% Counoise, 1% Petite Sirah The grapes are organically farmed. The grapes are aged for 21 months in 95% Seasoned French Oak and 5% New French Oak. This wine is a beautiful ruby color. Aromas of ripe cherry, plum, blueberry jam, warm baking spices (cloves, nutmeg), vanilla, tobacco and sage. The palate is full bodied with smooth tannins and good acidity. Flavors of blueberry, cherry, red plum, green bean, pepper, mint, vanilla, savory meat, tobacco, cloves, nutmeg and sage. Well balanced Rhône style blend. Pair with Mediterranean spices including red pepper, sage, rosemary, and olives, grilled sirloin steak, roast prime rib, braised chicken.
Champagne Gardet
Many of us wine lovers know the big Champagne houses by heart – Veuve Cliquot, Tattinger, Bollinger, Ruinart …. the list goes on. But many aren’t aware of the hidden gem, the smaller producers that producer equally extraordinary Champagne. One fine example is Maison Gardet. Maison Gardet was founded in 1895 by Charles Gardet, a wine merchant, in Epernay. He later moved his house to Chigny-les-Roses, in Montagne des Reims to continue the tradition and build the Gardet brand. Currently the house is owned by the Prieux family who continue the Gardet tradition through the use of traditional methods and technology in their winemaking in order to produce the finest quality champagne. For more information on how Champagne is made visit Traditional Method. Champagne Gardet Blanc de Noirs Premier Cru is a blend of 60% Pinot Noir and 40% Meunier. Blanc de Noirs is one style of Champagne that means It is only made from black grapes. The grapes are cool fermented in stainless steel. The wine is bottle aged on the lees for a minimum of 3 years with an additional 3 months bottle aging after disgorgement. The wine is a pale lemon color with aromas of strawberry, raspberry, lemon, cream, white blossom and brioche. The wine has a typical lively acidity, fine creamy mousse and is Brut style (8 g/L of sugar). The flavors are typical of a Blanc de Noirs – acacia flower, pear, lime, cherry, brioche, toast, pastry, butter, cream, lemon, strawberry, apple, lemon, wet stone. A lovely Champagne for any occasion. Pair with oysters with mignonette sauce, foie gras, duck with prunes, soft cheeses such as brie or goat cheese …. it is such a versatile food pairing wine. Don’t limit yourself to appetizers only – the higher acidity makes it ideal for salty, fatty and fried foods. Enjoy!
Chateau Ste Michelle Riesling
The Columbia Valley AVA was established in 1984 and is located on the eastern side of Washington State and a small part of Oregon. Washington State/Columbia Valley represent the perfect grape-growing climate, from the weather to the soil to the vineyard sites. Arid, micro climates, mediterranean/continental Columbia Valley soils are predominantly loess (wind-blown silt and sand soils created by the Missoula Floods) and result in wines with increased aromatics. Chateau Ste Michelle is the oldest winery in Washington State. Built in 1912 estate owned by Seattle lumber baron Frederick Stimson, the winery’s roots date back to the Repeal of Prohibition. Since then, they have combined Old World winemaking traditions with New World innovation. Chateau Ste Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one for red and one for white. The whites are made at the Chateau in Woodinville, WA, while the reds are made at our Canoe Ridge Estate winery in Eastern Washington. They strive to respect the varietal characters and individuality of each location, yet still craft each wine to give you a pleasurable, food friendly experience Chateau St Michelle Dry Riesling Columbia Valley 2018 is 100% Riesling. It has aromas and flavors of nectarine, peach, apple, pear, lemon, minerals honey , honeysuckle, flint, grapefruit. The acid is crisp, lively and refreshing. This is a great introduction to Washington State Riesling for those who have never tried it – it’s a great representation and under $12. Pair with crab cakes, oysters with mignonette sauce, pan seared scallops, mild cheeses, Asian dishes, Indian curries
Santa Margherita Prosecco Superiore DOCG
Prosecco DOCG is located in the northeastern Italy in the Veneto wine region. It is Italy’s most widely produced sparkling wine made from the Glera grape. To buy the best wine for your budget and occasion here are some important things to know about Prosecco when reading a label: There are 5 main quality levels : Prosecco DOC, Prosecco Conegliano Valdobbiadene Superiore DOCG, Colli Asolani DOCG, Prosecco Conegliano Valdobbiadene Superiore Rive DOCG and Valdobbiadene Superiore di Cartizze DOCG. The base level sparkling wines are labelled Prosecco DOC. The higher hillier areas, stricter quality standards are from Prosecco Conegliano Valdobbiadene Superiore DOCG. Colli Asolani DOCG is another smaller hillside region across the river from Conegliano Valdobbiadene. Prosecco Conegliano Valdobbiadene Superiore Rive DOCG Rive means “bank” or “slope” in Italian and references 43 hilly area with lower yields within Conegliano-Valdobbiadene that produce exceptional grapes. Lastly Valdobbiadene Superiore di Cartizze DOCG are a historical delimited 108 hectares area located right outside of the town of Valdobbiadene with lower yield and only made in the spumante style. Prosecco is made in what is called the tank method which is the complete opposite of how they make classic traditional method Champagne. Click the above link in my blog for more details on the process. In a nutshell the tank method is used for aromatic grape varieties to preserve their aromas, for large volume production and quick to market products. That does not mean that it’s cheap and not a good sparkling wine. Is it like Champagne? No because that would be like comparing apples and oranges. Both are delicious but completely different sparkling wines. Champagne has developed autolysis (biscuit, pastry, brioche) and tertiary (aging flavors like hazelnut or ginger) with delicate apples and lemon, whereas Prosecco is all about fruit flavors and aromas and zero to little autolysis. Santa Margherita was founded in 1935 by Gaetano Marzotto who saw the enormous potential in the land for agriculture. The winery was named after his beloved partner Margherita Lampertico Marzotto. Their philosophy is to respond to the needs of their community and to respect the land in every possible way. Wine production, varietal characteristics, and terroir should be in perfect harmony. Santa Margherita Prosecco Superiore is a pale lemon color. The aromas have a good intensity of pear, lemon, honeysuckle, green apple, lime, white peach, pear drop and green grapes. The palate is off-dry, high acidity, med alcohol, medium body, medium flavor intensity. Flavours of pear, lemon, honeysuckle green apple, lime, white peach pear drop, green grapes are balanced with the creamy fine bubbles.. Pairs well with antipasto, cured meats, almonds, grilled octopus, tempura shrimp or Spicy Asian cuisine.
Freixenet Cordon Negro Cava
Cava is a protected designation, which means the type/name of the wine is legally protected, not a region like Champagne. For more information on the process of making Cava see the link in my blog. Cava is made from indigenous grapes to Spain – Macabeo, Xarello and Parellada, alone with Chardonnay is permitted. The grape varieties are indigenous to the region which is required by law – the blend is made up of 35% Macabeo, 25% Xarello and 40% Parellada. The Brut style is 9g sugar/L which makes it a dry wine easily paired with may foods.These grapes are hand harvested. The first fermentation takes place in stainless steel tanks at controlled temperatures between 57°- 60°F for 10 to 12 days. The secondary fermentation of Cordon Negro in a temperature controlled environment for up to 18 months. Freixenet is one of the largest Cava producers in Spain, the other being Cordoniu. Freixenet was founded in 1861 after the union of two Spanish families (Ferrer and Salas) who both have long family histories in winemaking One of the main towns to produce Cava is in Sant Sadurní d’Anoia, where Freixenet is located, and the other Vilafranca del Penedès. Freixenet is the largest producer of traditional method sparkling wine worldwide and the largest exporter of Cava. The company is currently owned by the Henkell & Co. Gloria Ferrer Caves & Vineyards is Freixenet’s California based winery. Cordon Negro Brut is a crisp, clean and well-balanced sparkling wine. The fresh acidity & body, green apple, orange blossom, lemon, ripe peach, lemon zest, fennel, forest floor, minerality, flinty, biscuit, toasted bread, light almond, ginger, medium + length and a creamy mousse. Pair with anything from Eggs Benedict to seafood, such as lobster or bluefin tuna. It is also the perfect pre-dinner selection for oyster, caviar, or sushi appetizers.
Argentina’s Signature Red – Malbec
Malbec is a French varietal from the Sud-Ouest region of France. The varietal is also knows as Côt or Auxerrois. This varietal was brought over from France by Miguel Pouget , a French agronomist, in 1868 who was hired to help improve Argentinian wines. What makes Argentina an ideal location for growing grapes? It’s the altitude, the location, the alluvial soils, diurnal temperature shits (big range between daytime and nighttime temperatures) and the climate, which contribute to freshness and ripeness in the wines. Bodega Norton was founded by Edmund Norton in 1895. He came to the country to help build a railway and instead fell in love with the terroir of Mendoza and decided to create his own vineyard in Luján de Cuyo. He quickly become an industry leader and ambassador for Argentinian winemaking. The vineyards are located at the foothills of the Andes mountains . The average vine age is around 30 years old. The older the vine, the lower the yield, the more concentrated the flavors will be. In 1985 the bodge changed hands to Austrian businessman Gernot Langes-Swarovski, of the famed Swarovski crystals. He saw the potential Argentinian wines and wanted to be a part of it. Today the business is being run by the 3rd generation of the Swarovski family. Malbec is varietal known for blackberry, black plum and black cherry, cocoa and tobacco. This particular Barrel Select Malbec 2019 has a sweet black fruit smokiness balanced with freshness. It was partially aged in French oak prior to blending. A full bodied wine with medium acidity and tannins, flavors of blackberry, plum, cassis, black cherry, pepper, vanilla, cocoa and tobacco. Pair with beef, lamb, turkey and pork, mushrooms, soft pungent cheeses, such as blue cheese or Provolone, seasonings such as garlic and onions, resinous herbs such as rosemary or sage, pepper and warm spices. You want to avoid any bitter greens or fish pairings because the tannins will amplify the bitterness. Try a bison burger with blue cheese, pork loin with roasted red peppers, warm spiced skirt steak or grilled portobello mushrooms with rosemary and sage rub. If you are a fan of Syrah, Merlot, Syrah, Mouvèdre, Touriga Nacional, Dolcetto or Nero d’Avola give Malbec a try. You won’t be disappointed. It’s one of my favorite varietals. Spend $12-18 for a good introductory Malbec from Argentina. $20 or more you will be able to find an incredible higher end Reserva wine which will have longer aging, better quality grapes and richer flavors. Happy tasting!
Green Veg Pasta with Basil Walnut Pesto
Basil Walnut Pesto: 1 cup packed fresh basil leaves 1/2 cup toasted walnut halves 3 tbsp. olive oil 1/2 tsp. sea salt Pasta: 12 oz. whole wheat fusilli pasta 1 1b. asparagus, chopped into 1 inch pieces 10 oz baby spinach leaves 2 small zucchini, quartered and sliced 1/4 inch thick grated parmesan cheese salt and pepper 8-10 basil leaves Pesto: Mix all of the ingredients in a food processor till almost smooth. Adjust the season to taste Pasta: Stir fry the green veggies with 1 tbsp. olive oil till al dente and golden brown over medium heat, about 5-8 minutes. Set aside. Meanwhile, bring a 6 quart pot full of water with a handful of salt. Bring to a boil, add the pasta and cook till package instructions, al dente, about 8-10 minutes. Drain and reserve 1 cup of the pasta cooking water. Add the pasta back into the pot. Add the pesto to the pasta and 1/4 cup of the pasta water at a time. Add only enough water to make the pasta a sauce like consistency. The pasta water is full of starch and flavor which will create a creamy pasta sauce with the pesto. Add some parmesan cheese, stir and season with salt and pepper. Portion into bowls and add more cheese and a few basil leaves for garnish. Serves 4 Pair with a Fruili Pino Grigio, a Chianti Classico or a Sauvignon Blanc.
Energy Packed Morning Muffins
2 tbsp. chia seeds 3/4 cup almond milk or 2% milk 1/3 cup fine cornmeal 1 1/2 cups spelt flour or stone ground whole wheat flour 1/2 cup almond meal 1 tbsp. baking powder 1/4 tsp sea salt 1/2 tsp. cinnamon 1/3 cup melted coconut oil 1/2 cup maple syrup 1 tsp. pure vanilla extract 1/2 cup dried. cranberries 1/4 cup chocolate chips (optional) Preheat the oven to 350F. Spray a 12 cup muffin cup tin. In a small bowl mix the milk and chia seeds together and let sit for 10 minutes. Meanwhile mix the flour, cornmeal, almond meal, baking powder, salt and cinnamon together. Add the coconut oil, maple syrup and vanilla with the milk and chia seeds and stir. Add the wet ingredients to the dry ingredients and mix gently, fold in the cranberries and chocolate chips. Spoon the muffin mix into the 12 muffin tins and bake for 25 minutes or until a toothpick comes out clean. Allow to sit for 5 minutes to cool before removing from the muffin tins. Store at room temperature or freeze in a ziplock bag. Makes 12 muffins.
Easy Dark Chocolate Mousse
3 1/2 oz bittersweet chocolate, 70% cocoa such as Lindt or Ghirardelli, coarsely chopped 3 large eggs, separated at room temperature 1 tsp pure vanilla pinch of sea salt 1 1/2 tsp sugar Crème fraiche or whipped cream, for serving White chocolate shavings, for serving Melt the chocolate in a bowl in the microwave over medium power. Whisk in the egg yolks and vanilla into the chocolate one at a time. In a bowl of a stand mixer, beat the egg whites with the salt until they start to peaks. Continue beating and gradually add in the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks. Spoon 1/4 of the whites into the melted chelate gently until almost smooth. Spoon in the rest and mix using a whisk or rubber spatula. Be gently as you don’t want to overwork the mousse. It’s ok if there are some white streaks in the mousse, it’s kind of pretty. Spoon the mousse into a large serving bowl or individual bowls and serve now or cover well with plastic wrap and refrigerate till ready. Serve with whipped cream or crème fraiche if you like. Sprinkle over chocolate shavings. Serves 4 Pair with Banyuls or LBV Port. Based on Dories Greenspan’s recipe from Around My French Table Cookbook
Protein Energy Bars
14 oz (about 18-20) Medjool dates, pitted 1/4 cup maple syrup 2 cups boiling water 2 tbsp. chia seeds 3 cups old fashioned oats 3/4 cup pepitas/raw pumpkin seeds 1/2 cup sunflower seeds 1 cup dried cranberries 1/2 cup cocoa nibs pinch sea salt 2 tbsp. ground cinnamon Preheat the oven to 350F. Grease a 9×13 inch baking pan with either coconut oil or cooking spray. Place the dates in a saucepan with the boiling water and simmer for 5-8 minutes or until very soft. Place the oats, pepitas, cranberries, sunflower seeds, sea salt, cocoa nibs and cinnamon in a large bowl. Once the dates are cooked, place them and the remaining water in a blender along with the chia seeds and maple syrup. Blend until smooth. Pour the mixture over the oats and mix together thoroughly until coated and sticky. Pour until pan and press down firmly and smooth out the top. Bake for 30-40 minutes or until the stop starts to be golden brown. When done, remove from oven and cut before they cool. Makes 20 bars.