The 82nd Annual Oscar Awards aired on Sunday.  I usually don’t watch the TV ceremony, I just order the list of nominated movies that interest me from Netflix. I also love looking at the dresses in USA Today the next day.  This year though, I was folding laundry at 5:00 pm and turned on the TV.  When Steve Martin & Alec Baldwin, the hosts, started to rift, I was hooked.

I watched from the kitchen as I made an old favorite recipe and a pear salad*.

As everything was finishing up, I went in search of a rich, balanced Merlot.  Because I was distracted by the Oscars, I forgot to pull out a wine and decant it before starting to cook.  When I chose a wine that was sent to me to sample, I was worried that I might not be giving it a fair try since it was straight out of the wine refrigerator.

I quickly opened it and let it breathe a moment then poured a little in my glass, swirled and sipped.  Wow!  I loved it.  I could taste the Merlot and the blends of Cabernet Sauvignon & Cabernet Franc.  For me, a good Merlot is a real stand out.  I easily tolerate a so-so Merlot but when I taste a really enjoyable Merlot, it’s memorable.

It’s limited (1,100 cases) but if you can visit the winery or get a bottle online, I recommend it.  Merriam Vineyards 2005 Windacre Russian River Merlot (14.2% alcohol).  I found it to be rich, fruit forward yet nice and earthy, like wine should be (I don’t want fruit juice!) I also tasted blueberry on the long finish.  I appreciated that the back label describes where the grapes are grown, the soil and the exact percentages in the blend.

My pairing was okay; although I was pleased that the wine worked with the pear salad as well as the chicken/bacon dish. I will probably serve it with lamb next time.

It wasn’t my intention to drink the wine while watching the Oscars but it was a wonderful memory!

Pear Arugula Salad

• 1 1/2 cup Arugula
• 2 tbls Briana’s Champagne Caper Dressing
• 1/2 Danjou Pear (sliced)
• Trader Joe’s Poppy Seed Dressing

Tear the Arugula and place in bowl.  Drizzle Champagne Caper Dressing on the lettuce and toss.  Place lettuce on individual plates.  Place pears slices in a fan shape on the lettuce.  Drizzle with Poppy Seed Dressing.

*Both dressings are slightly sweet but mostly earthy with a very slight tanginess.  I find that they pair nicely with wine because there’s a balance between sugar and acid.

This is a very simple gourmet dinner that takes about 30 minutes. It’s best to open the wine & set the table before starting to prepare this meal. Make the salad first & set aside.

Gourmet Greens, Chickpeas & Shaved Parmesan Salad

• 1 cup cooked farfelle (small bowtie) pasta
• 2 cups gourmet mixed greens that include radicchio, Belgian Endive & Arugula*
• 1/3 cup chickpeas (garbanzo beans)

Dressing

• 3 tbsp balsamic vinegar
• 3 tbsp chicken broth
• 2 tbsp olive oil

• 1 ounce shaved fresh Parmesan cheese
• 1 tbs parsley

Cooked the pasta in salted water.  Set aside and let cool while you make the dressing. Put the dressing ingredient in a tight jar and shake vigorously to mix.  Place the greens in a big salad bowl, add the drained pasta & chickpeas.  Right before serving, toss with dressing, then add Parmesan & parsley.

*It’s fun to buy the three lettuces separately but I think it’s more economical to purchase a bag of mixed greens.  If you buy the greens separately, trim the arugula and tear pieces to make 2/3 cup; thinly slice the endive & radicchio (2/3 cup ea). I also use condensed chicken broth in a jar so I don’t have open boxes or cans that go bad.  Put a tsp of condensed broth & a cup of water in a tightly shut jar & keep it in the fridge for a week.

Honey-Glazed Salmon

• 2 garlic cloves, minced
• 1 tbsp white wine
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 (5 oz each) salmon fillets
• 1/2 tbsp fresh oregano, chopped (or dried)
• Olive oil & butter for frying the Salmon
• Salt & pepper to taste

Cook garlic in small sauce pan for 3 minutes then add wine, honey, vinegar & mustard. Simmer, uncovered for about 3 minutes & remove from heat & cover to keep warm.

Heat the olive oil & butter (for flavor if you desire) to a hot skillet.  Add the salmon.  Add salt & pepper to taste (both sides). Cook on one side for 3 minute.  Turn over.  Return the sauce to the stove and bring to a simmer.  Cook the salmon for 4 minutes.  Put the salmon on individual plates and top with hot glaze.

Finish dressing the salad and serve immediately.

Serves 2.

Pairing

Serve with Cline Sonoma County Zinfandel, 2007 ($26).  This wine is awesome with the balsamic vinegar, honey & mustard.  It has a flavor that reminds me of BBQ sauce.

Cute video from one of my favorite wineries.  They also have a VIP Pass in my guide.

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I first heard about the last Saturday in February being Open That Bottle Night in 2009. Of course, I believe any night is the perfect time to open a special bottle–you have the right guests, great food, or a reason to celebrate–open a great bottle of wine–I’ve never had regrets.

This year I opened a 2007 Ravenswood Russian River, Belloni Vineyard Zinfandel that I picked up when I hosted a corporate group for a Ravenswood Blending Seminar.

I paired this vineyard-designate wine with an easy, yet luscious meal.

Brie & Strawberry Salad

• 1 1/2 cups pre-mixed greens salad (I like the herb mix & spinach is fine too)
• 1/3 cup sliced ripe strawberries
• 2 chopped scallions
• 1/4 cup chopped Brie
• 1/8 cup halved walnuts
• 3 – 4 tbsp Ken’s Raspberry Walnut Vinegar Dressing (or similar)

Combine greens, scallions & strawberries in bowl.  Mix well with dressing.  Add Brie & walnuts & toss lightly.  Serve on individual salad plates.

Lamb Shanks & Dark Cherry Sauce

• 4 large lamb shanks
• 1/2 cup Dark Pitted Cherries in juice (Whole Foods deli or jarred)
• 1 clove chopped garlic
• 1/4 cup chopped sweet onion
• 1/4 cup red wine (Merlot or Zin)
• 1/4 cup balsamic vinegar
• salt & pepper to taste
• 1 tbsp butter

Grill the chops for about 4 minutes per side, wrap in foil and let sit.

In a sauce pan, combine all ingredients except butter.  Simmer for 5 minutes to reduce.  Stir in butter.  Put chops in a hot skillet, pour sauce over them & stir it around for 3 minutes.  This creates a glaze/sauce.  Serve immediately.

Baby Asparagus

I found some lovely, thin asparagus so I just steamed a handful, sprinkled a bit of balsamic vinegar over them, and violá!

The most exciting part of my business is sharing special places in wine country via my guide books.  I’m interested in wineries that have a real sense of place, nice people and great wines.

If you want to enjoy wineries, wine shops, restaurants & luxury lodging where you will always feel welcomed, taste great wines at fair prices, and enjoy unique & beautiful VIP experiences, you’ll love my guides.

I’ve loved this winery for many, many years & it just keeps getting better.  Watch a short video with my friend Jennifer & the chickens. There is a VIP Pass to Quivira in my guide book for a private tour & barrel room tasting for four worth $60.

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When staying in Healdsburg, there is no better place than this unpretentious yet luxurious property. It’s the type of place that people return to, year after year. There is a VIP Pass in my guide book for Honor Mansion. Watch a video.

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The Kunde winery in Kenwood has a big story: 100 years old, 5 generations, BottleShock (the movie) was filmed there and the list goes on. I love everything about this winery. There is a VIP Pass in my guide for a seated wine & cheese tasting for two (mid-week) worth $40. Watch the video.

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There’s a great video on their home page. Get off the beaten Napa path & visit, you’ll be amazed that they make about 12 wines each year and only a total of 1500 cases! There is a VIP Pass in my book for a behind the scenes tasting, tour & barrel tasting for 4 worth $40.

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Vintner’s Collective is near the marvelous, hip, Napa Waterfront.  There is a VIP Pass for a food & wine experience worth $75 in my guidebook. Watch Video.

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