Port has always intrigued me, what is this wine that isn’t wine?  For years, I tried it by ordering it in restaurants and friends would introduce me to a supposedly-great Port; I enjoyed it but it never rocked my world…until recently.

In February 2009, I visited Prager Portworks in Napa and wrote about the visit.  I distinctly remember four remarkable points they made: 1) their Port is dry not sweet; 2) they insist it can be paired with food; 3) they named it after their daughters/nieces etc; and 4) an open bottle will be drinkable for months.

I bought 4-5 bottles and kept them in my temperature-controlled wine refrigerator. The interesting part is that I uncorked them in February ‘09 and shared them with friends for 16 months. They all held up over time except one that was not stored properly (re-corking is okay but not as safe as using a rubber enclosure.)

On June 25, 2010 Hubby & I took out an open 2004 Aria White Port to enjoy with dessert.  That’s when Port rocked my world.  I didn’t expect it to be very good, having been open so long, but au contraire, it was better!  It was one of those rare tasting memories that will forever be seared in my brain.

So, next stop Prager Port to restock.  I’m so looking forward to kicking back and spending some time with these extraordinary Port makers.

Read Full Post »

Sign at Oxbow Market in Napa

Jim Moore was one of the first winemakers I personally met that helped me “get started” in the wine industry. He was a mentor by providing encouragement & being available, even when he was busy getting his label started.  I wrote a few posts about Jim & his wine in 2008.

While visiting the Wine Merchant at Oxbow Market (on the Riverfront in Napa), I was excited to see several of Jim’s wines available.  I picked up the Vermentino for less then $15. It’s fabulous & next time, I’m buying a case.

The reviews on CellarTracker describe the wine well; although I caution paying any attention whatsoever  to the points given by strangers.  TIP: If you follow folks long enough on CellarTracker & taste the wines they review & find you have a similar palate, then their points will be useful to you.

*This winery is so small, they haven’t gotten around to finishing their web site.  But, the good news is, the wine is amazing, affordable and available at several retailers.

Read Full Post »

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.

Read Full Post »

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.

Read Full Post »

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!

Read Full Post »

Quick Time Movie – 7 seconds

Petite Sirah is a fun grape to get to know. It’s unusual in many respects.  Learn a little from the Petite Sirah fan club & advocacy organization–psiloveyou.

Here’s three of my favorites:

• Michael & David 2005 Earthquake Petite Sirah.  I liked their 2002 so much I bought them as business gifts that year, along with their Incognito Viognier.  This wine is easy to find.  I believe that both World Market & BevMo carry it.  You can also have it shipped from their website.

• Fortress Vineyards 2007 Petite Sirah.  This was my first introduction to this winery.  I met mom, Barbara & daughter Kate & was delighted with their wine.  It’s a small family winery with vineyards in Lake County.  Purchase their wines from their website or look for it in restaurants & events.

• Jazz Cellars, 2006 Eagle Point Ranch Petite Sirah.  I’ve been following this two-man team for several years, and I was extremely impressed with this wine. (It’s an award winner too.) Their website is educational and lists places to meet them and their wines.

*Video of my friend, Herlinda Heras, at the Dark & Delicious, psiloveyou event on the old Alameda Navel Base.

Read Full Post »

Valentine’s Dinner Menu 2010

The trick to dining in courses is to keep it simple and time everything.  Set the table and decant the wine before you start cooking. Read the complete menu and recipes and have the timing set in your mind.

Hint: Keep the BBQ at a medium temperature. Put the Filet Mignon on about 10 minutes before dinner.  Turn it over right before you sit down and let it cook slowly while you eat your first course.

Another Hint: Serve a wine with a sexy name.

First Course

• Poached Lobster Tails
• Lemon Butter
• Cristalino Cava

Lobster should never be boiled, it should be poached.  Boiling causes it to cook too quickly on the outside and toughens the meat.  Put the lobster in cold water in a large pot and add high quality salt–salt it like the Mediterranean.  Once the water gets hot enough to create tiny bubbles, retain the temperature and poach for 20 minutes per pound. Microwave the butter in individual bowls, add fresh lemon juice before serving.  Serve the lobster tails on individual plates with lemon wedges. Serve with your favorite chilled bubbly.

Second Course

• Petite Filet Mignon
• Porcino Mushroom Risotto
• O’Brien Estate 2006 Seduction

Prime USDA Filet Mignon is wonderful with just salt & pepper.  Sauces are a good idea with Choice cuts (hint–Costco doesn’t carry Prime Filet Mignon.) It’s worth paying a few more bucks per pound every once in awhile. Risotto is fun to make and should be part of every good cook’s repertoire, but frankly, if you can get a good risotto from a local gourmet grocery store (Paradise Foods for me), it makes the 2nd course so much easier.

Third Course

• Breyer’s All Natural Vanilla Bean Ice Cream
• Banana Slices
• Vanilla Mini-Cupcakes
• Giana’s Natural Cookie
• Casa Nuestra 2008 Late Harvest French Colombard

This was a fun pairing.  The bananas and ice cream are wonderful with my new favorite dessert wine.  Bobby bought the mini cupcakes as a gift to me & I bought the cookies as a gift to him.

The best occasions are fun because we don’t take ourselves too seriously.  We enjoy our favorite foods and wines and we share in the preparation of the meal. Bon Appetit!

Read Full Post »

When I  lived in San Francisco years ago, French restaurants were popular with the guys I dated.  I found the food to be strange and fattening.  One place only had souffles on the menu, one was ubër-elegant with an overload of  waiters fluttering about, and another was way too romantic for a first date.  Frankly, I preferred Italian food at the time…I lived in North Beach & loved all the neighborhood restaurants. (I still know more about Italian wine than French.)

When I moved to Marin and starting cooking (for the first time in my life), I put a laptop in my kitchen to find recipes and inspiration. One of my favorite sites is Kim’s Easy French Food all the elegance…none of the fuss. I learn little tidbits about the French way of eating & discover new recipes. Her monthly emails remind me to check it out, which I appreciate!

PS: The picture is Kim’s logo. And..she just told me that she lived in North Beach at one time too! Such a small world…

Read Full Post »

Finally I brought my camera in to the kitchen.  What fun!  I hope you enjoy these pictures.  Setting up a video camera soon!

Steps/Timing

1. Preheat oven to 400° for bread.
2. Heat toaster oven to 400° for roasting potatoes.
3. Prepare the potatoes & onions and start roasting them (20 minutes total).
4. Start the chicken.
5. Open the wine to breathe.
6. Put the frozen bread in the oven.
7. Place the plates on top of the toaster oven (my plate warmer!)
8. Finish the chicken.
9. Ask Hubby to set the table including lighting a candle and pouring the wine.
10. Everything will be done about the same time!

Chicken in Wine for 2

• 3 strips chopped bacon
• 1 boneless chicken breast cut into 2 pieces
• 3/4 cups Merlot or similar red wine
• 1/2 cup chicken broth
• 1/4 cup chopped white onion
• 1/4 cup sliced mushrooms
• 1 tbls thyme
• salt and pepper to taste
• 2 tbls butter

Fry the chopped bacon until it begins to crisp. Remove bacon. Pour out excess fat and add chicken to remaining hot drippings. Brown chicken 3-4 minutes and remove. Add onions and mushrooms and stir until slightly brown. Add wine, broth, thyme and bacon bits. Simmer until slightly reduced. (Sauce will not be thick.) Put chicken back in, cover and cook 4-5 minutes. Put chicken on warm plates. Finish the sauce by stirring in butter and adding salt and pepper to taste. Pour the sauce over the chicken.

Roasted Potatoes & Onions

Cut 5 small potatoes (white or new) in halves or quarters.  Chop a thick slice of white onion into good size chunks.  Place everything in a bowl and mix with olive oil.  Add thyme & salt & pepper to taste.

Roast at 400° for 10 minutes, turn and roast for another 10 minutes.

Freshly Baked Bread

Buy small sourdough bread from the frozen isle at the grocery store.  Place directly on oven rack for 10 minutes. When it’s done, let sit for 5 minutes.  Gently slice (don’t squish it and don’t slice all the way through it).  I use a small paté knife (pictured) to place butter into the slices. I always serve bread in a basket wrapped in a cloth napkin to keep it warm.

Add parsley to the chicken and potatoes for a touch of elegance before serving.

Pairing

Lots of rustic wine will go with this dish.  I served it with Kunde Merlot, 2005 Sonoma Valley

Read Full Post »

New Year’s resolution: I’ll take pictures of my cooking!  Until then, I paired this meal with a fine wine from Kunde, one of the Pick’s in my book.  Here’s a picture of the VIP Pass that you get when you purchase the book. Cheers!

Absolutely love this recipe.  I served it at a dinner party and it was a huge hit.  You can also cut it into little squares and serve as fancy appetizers.

Lamb & Goat Cheese Phyllo

• 1 lb lamb sirloin (you can use ground lamb, but sirloin is a bit more gourmet)
• 1/2 cup chopped white onion
• 1 clove garlic
• 2 5 oz packages of goat cheese
• 2 tbls milk or 1/2 & 1/2
• 2 tsp shredded lemon peel
• 2 tsp each salt & ground nutmeg
• 10 oz of fresh chopped spinach
• more salt & pepper to taste
• 10 sheets thawed phyllo
• 1 stick butter melted

1. Preheat oven to 400. Chop the onion & garlic, medium.  I like the onion to be noticeable, not too finely chopped. Chop the sirloin into small pieces like you were giving it to a toddler. In a non-stick pan, saute the first three ingredients on medium heat until the lamb is medium rare.
2. Remove from heat and pour into a mixing bowl.  Mix in the cheese.  Add enough milk to make it a bit creamier.  Add lemon peel. Set aside.
3. Melt the cube of butter in the microwave and arrange the phyllo on a clean work surface. Take one sheet of phyllo and using a basting brush, generously cover it with melted butter. Be sure and go all the way to the edges. Continue adding layers one on top of the other, basting each one. Stop at 5 layers.
4. Put the lamb mixture back on the stove in the frying pan, turn on low-medium heat.  Stir in the salt and nutmeg.  Place the fresh spinach on top and add a little more salt & pepper to bring out the flavor. Cover for a few minutes until the spinach wilts. Return to the mixing bowl and stir.
5. Put the filling on top of the phyllo evenly. Layer the last 5 sheets of phyllo over the filling, basting with butter in between each sheet.  Finally, cut into 4 equal pieces. close the edges by pinching them together and using butter if necessary. Move the strudels to a non-stick cookie sheet and bake for 15-20 minutes , depending on your oven. They should be golden brown on top and not burned on the bottom.  Let sit for 5 minutes before serving.

*Note: the lemon peel creates a nice little surprise.  I don’t recommend skipping it.  You can also add wild mushrooms to this dish.

Wild Rice with Dates & Dried Apricots

• Trader Joe’s wild Rice Medley
• Chicken broth
• Fresh dates (Dromendory’s in the bag are great.)
• Dried Apricots

Fix 2 cups of rice according to instructions using chicken broth rather then water.  Chop the dates and apricots and stir in after the rice is down.

Serve a Mediterranean Salad on the side.

Serves 4.

Pairing

I served a 2006 Kunde Barbera, Block 3BB04, Sonoma Valley and it was wonderful.  It’s a hearty, earthy yet fruity variety.  Kunde’s is beautifully rich, not too light.  You might try any Italian wine that has some depth to it.  I also tried it with a Hawley Viogner just for fun.

Read Full Post »