Archive for the ‘Wine’ Category

A Guest Blog by: Joseph DeLuca

It’s Thanksgiving, that kickoff feast of the holiday season where we are to remember our gratitude for the blessings in our life. It means quality time spent with relatives we don’t like, getting up at 4:00 am to cook a gigantic bird (please don’t forget to pull the neck and giblets out of the carcass again), and gravy stains on the curtains (now how did that happen?). You’re going to need wine, lots of wine. Maybe even a glass before the Macy’s Thanksgiving Day Parade begins.

Don’t make this harder than it should be, its only grape juice. Conventional wisdom of the past such as white wine with meats that once flew and swam and red wine with hooved beasts is a guideline, not a federal law. Instead, look for wines that work well with many foods and are enjoyable alone. No need to pick a wine for each course; keep it simple – one white, one red, and perhaps a sparkling or Rose´ if you really want to impress. And though we hope that price is indicative of quality, this is not always so. The rule in our house is that family members merit wines south of $15 in cost per bottle; there are many great wines in this price range.

Bubbles

Shhhh, I’m going to let you in on two secrets – stores sell sparkling wine all year round, not just the week before New Years, and, it’s probably the most food friendly wine made. Its acidity brightens and highlights food flavors and the bubbles cleanse the palate when eating high fat foods (mmmm, gravy). There’s a lot of fancy and confusing words on labels (cuvee, blanc de noir, brut, extra brut, methode chapenoise, blah, blah, blah), just ask your friendly neighborhood wine merchant for a bit of help. True Champagne gets a bit expensive (I hate seeing Aunt Millie drinking Moet out of a jelly jar with ice), look for more value friendly sparkling such as Italian Prosecco, Spanish Cava, or domestic offerings from the west coast.

Riesling

Stop rolling your eyes, this pretty wine comes in more styles than your 14 year old daughter’s hair, not just the cheap, cloying, and sweet kind. Floral and bright, it works well with poultry (you are having turkey, aren’t you?). Again, there are a lot of silly terms that your grape monger can help you decipher when choosing a Riesling. Ask for something “off dry”, that means it has a bit of residual sugar, but is also balanced well with acidity. This wine will appeal to your Aunt Millie (who finished all the Moet), your cousin Frank, who thinks he is a wine expert (one vacation in the New York Finger Lakes area), and any true oenophile (sounds dirty, but really only means ‘wine connoisseur’) that may be at your table. I also like Rieslings during the holidays because of their relative low alcohol content vs. other wines. You really don’t want Aunt Millie to repeat her ‘Dance of Passion’ from last year, do you?

Blends

Every week I get asked by a guest or client, with a knowing smirk on their face, how I feel about blended wines, as if the winemaker is trying to pull a fast one on us. Alert! Nearly all wine is blended with different grapes to some degree. In fact, in the US, a wine maker can add up to 25% of other varietals to a bottle other than the grape named on the label without listing them. There is nothing nefarious about this practice; single varietal wines tend to be one-dimensional. Add a little of this grape and a smidgen of that one, and you’ve deepened the complexity of the aromas and flavors. For this category, I like Australian wines. Though they don’t have to name every grape in the bottle, they often do. Look for a Semillon/Chardonnay blend (again, you’re having turkey aren’t you?) or a GSM (Grenache, Syrah, Mourvèdre), a traditional and elegant red blend that holds up to herbs and spices (think stuffing).

Rose´

Okay, I’m not a wine snob. If you like White Zinfandel, you should drink it. White Zinfandel has introduced millions to the enjoyment of wine. However, we are talking about Rose´, a bit more of a grownup pink wine with some tannin structure and crisp acidity. Rose´ is a ‘bridge’ wine, that is, it straddles conventional wisdom when pairing with food. Light enough for fowl (gobble, gobble) and fish, yet enough flavor to stand up to meat dishes with lighter sauces. Often made from Syrah and Grenache, look for selections from southern France and Australia.

Pinot Noir

In 2004 a little movie called ‘Sideways’ caused the masses to discover that Burgundy is a place not a color and that we don’t have to drink over extracted, over blown, and over priced Cabernets that really aren’t that approachable.

Pinot Noir is charming and feminine. It really is a white wine masquerading as a red, making it a very food friendly quaff. As Rose´, it is a ‘bridge’ wine that plays nice with nearly all foods. Beware of value priced offerings (they tend to be thin and insipid), but don’t break the bank with Burgundies (Uncle Jack is going to mix it with 7-Up). Look for Oregon offerings or cool climate California bottlings.

Zinfandel

If you’re like me, you have a well to do, overpaid family member who only drinks big bold Napa Cabernets. My dippy brother will spend $80 on a current release Cab that is too young to drink and is so tannic that drinking it is reminiscent of chewing glass. He will blather endlessly about the vineyard’s microclimate, that only 500 cases of said wine were released this year, and how the wine received 96 points from a wine magazine’s critic. Unfortunately, that microclimate cost $2.5 million an acre, the vines are so young that they aren’t producing much fruit yet, and an ad in the wine magazine cost the vineyard $10,000 the month it was reviewed. It kinda makes you wonder if your buying a hand crafted fine wine or if you’re paying down someone’s business debt, don’t it? If you want great big flavors with spice and everything nice, try a California Zin. The new darling of Thanksgiving selections, Zin is powerful and pairs well with the flavors of fall’s harvest. Just tell your brother he’s drinking a ‘boutique Rutherford Clone 337, he can’t tell the difference anyways.

About the Guest Blogger: Joseph DeLuca has dedicated over 20 years to serving guests from behind the ‘stick’ as a professional bartender. He is a Certified Specialist of Wine, beverage consultant, and owner of Dr. Drink’s Traveling Apothecary Show, an artisan beverage catering company.

As a founding member of the Northeast Ohio Bartenders’ Guild, a beverage writer, and house mixologist for Tom’s Foolery Distillery in Chagrin Falls, Ohio, Joseph is committed to educating bartenders and teaching people to drink better.

He is fond of his wife, his children, and funny mustaches.

He can be reached at josephdeluca@beverageresources.net

It’s football season here people. You know the best sport on earth (I am sure that my friend Mindi will debate this to the death). Football is MY favorite sport and it so happens that the New York Jet’s are my favorite team. Okay take a deep breath Dad and Orion (my brother). I have not betrayed you, you just never tried hard enough to get me to like the Broncos the way The Boyfriend has made me love the Jets. That is that. It’s the Jets for me!

Anywoo, I love football and I also love wine. For the first time that I can remember the two have combined forces and the result is the Jet’s labeled wine. YES it is true! There is in fact a New York Jets Wine. Funny thing is that the wine is made in California but really that negates the point. The point, dear readers is I got to drink said Jets wine on a recent and very memorable Sunday in celebration of the Jet’s kicking some Patriot **BLEEP**

It was a triumphant night and as I gathered with the boyfriend’s Family (all of which like the Jets) over Sunday dinner we enjoyed this delicious wine.

Matt Higgins, the team’s executive vice president for business operations, stated that they wanted to have a wine created just for them and not just put a Jets label on an already established wine. After scouting out eight wineries in the Napa Valley in California they ended up choosing veteran winemaker Marco DiGiulio and lifestyle marketing agency, Wine By Design to create one of a kind wine.

“We wanted it to be so good even a Pats fan would drink it after tearing off the label.” Said Higgins. (Source) I seriously doubt that any Patriots fans were enjoying this fantastic wine on the Sunday that the New York Jets beat on the Pats and won 28 to 14 in week 2, but if the Pat’s fans can look past loosing to their rivals I am sure they would enjoy the fabulous taste of this Cabernet Sauvignon.

2008 Jets Uncorked Cabernet Sauvignon Napa Valley Wine Makers Notes.

(Source)

Bottle Size: 750ml

Vintage: 2008

Appellation: Napa Valley

Varietal Specifics: 100% Cabernet Sauvignon

Fermentation Type: Native yeast in stainless steel

Oak: 60% new French oak

Time in Oak: 22 months

Acidity: 6.0 g/L

Winemaker Notes: The grapes for this Napa Valley Cabernet Sauvignon were hand harvested, hand sorted and gently crushed at Girard Winery. The juice and skins were cold soaked for five days prior to the must, undergoing a native yeast fermentation. Once fermentation was complete, the wine underwent an extended maceration to allow for softer, more well-integrated tannins. Malolactic fermentation occurred in barrel as part of its 22 months in 60% new French oak. The wine was bottled unfined and unfiltered.

Winemaker Name: Marco DiGiulio

My Notes.

The wine was fantastic. The perfect amount of dry to go with a steak but certainly will not overwhelm you. Fruit and berry undertones and a smooth finish. We even added some ripe peaches to the wine glasses and it really enhanced the fruit flavors and was very good. Everyone seemed to enjoy this wine even The Boyfriend who, as most of my readers know, does not care for dry wine. Truly this is a very well balanced and perfectly dry cab that would please even the most sophisticated of palates.

For only $27.99 plus shipping this limited edition wine will please all football fans and wine fans alike!

Go to http://www.newyorkjets.com/fanzone/wine.html to learn more about this wine and how you can order or go directly to the site and order by visiting Girard Winery online: http://www.girardwinery.com/index/page/product/product_id/1502

Even Rex Ryan loves it!

**Rex Ryan did not actually comment on my food or the wine that I know of but if he reads this and is wondering how good my cooking is I would be more than happy to come and cook for him and the Jets.

Greetings readers! Today I wanted to share with you a guest post I recently wrote for The Drinks Cabinet about sustainable viticulture. Sustainable viticulture is basically wine growing and wine making practices that are better for the environment and more sustainable for the earth. Not quite organic but still very effective sustainable viticulture is becoming a hot trend in California wine country and may even grow to be the norm. Check out my blog post and tell me what you think:

Guest Post – California’s Push for Sustainable Viticulture – By Kelly Noble

Jumping for joy! My Eos wine club package had arrived right on time and since The Boyfriend took the day off he was able to sign for the package so I didn’t have to run out to FedEx and pick up the package this time! I have one sad note on this happy joyous day, Eos sent me a wine they have already sent me. I double checked my wine journal and yes it is true I was receiving my second bottle of Eos Estate Sauvignon Blanc. The same year and everything. BOO. I was looking forward to trying something new! I mean isn’t that the whole point of joining a wine club?

This little mistake aside I did receive a new cab that I was excited to try with some spaghetti and meatballs I was making for the first Sunday of NFL 2010 season. The first Sunday of a new football season is always a time for celebration so my new cab wine would be a great way to celebrate! The Cabernet Sauvignon that I received was 2006 Indianapolis Motor Speedway Cabernet Sauvignon.

Sunday came and I made the mozzarella stuffed meatballs in a red sauce plus bread and a nice salad. It was my dad, The Boyfriend, and me eating a late lunch and here is what we all thought about the wine.

Dad: an avid wine drinker, (although he doesn’t drink much anymore since giving a kidney to my cousin) thought that the wine had punch. He thought it was good but very strong. Maybe the pasta was not bold enough to stand up to the flavors of the Indianapolis Motor Speedway Cabernet Sauvignon? That was what Dad thought at least. He recommends having it with a steak next time. He did mention that he liked it.

The Boyfriend: a novice at wine drinking and certainly not a fan of cabs, did not care so much for the Indianapolis Motor Speedway Cabernet Sauvignon. He drank it all but I think it was far to bold and dry for a novice drinker especially with only pasta and meatballs to stand up to it! I doubt he will want any more. I’ll keep training his palette though.

Me: I agreed with my dad. It would be a great wine with a steak or nice piece of red meat. The Indianapolis Motor Speedway Cabernet Sauvignon was very bold, very dry, and had plenty of bite even for a cabernet. It had an earthy finish that lingers on your tongue. Overall a great dry wine although stronger then most cabernets I have had.

Suggestions: Do not try to attempt the Indianapolis Motor Speedway Cabernet Sauvignon on it’s own. It will overwhelm you. This would be a fantastic compliment to a New York strip or a meaty sirloin steak. If you love bold dry wine this one is a great pick. I would give it a 7 out of 10.

If you would like to try the Indianapolis Motor Speedway Cabernet Sauvignon out for yourself visit the Eos Vintage shopping page HERE.

Now that I have taken the time to educate you all (as well as myself) on what constitutes Champagne vs. sparkling wine vs. Prosecco, I wanted to share a little but more about Champagne. Every year around the end of the year I find myself in the Champagne isle at my local liquor store staring for a minimum of 20 minutes trying to decipher the Davinci code of champagnes. Needless to say it can be frustrating to pick out the right Champagne for you and your guest. How do you know what to get? How dry is extra dry compared to brut? Whats the difference between Dom and the cheap stuff? Take a deep breath readers and lets dive into all this together so that come December 31st our time is better spent drinking and enjoying Champagne rather then sitting in a liquor store trying to figure it all out!

Let me start by stating, if you have yet to read my blog post titled: Champagne, Prosecco, Sparkling Wine – OH MY I highly recommend that you read that first before reading this post. It will make more sense if you do.

Okay let’s start with the very basics. How dry do you want your Champagne? As you can see in the illustration I made for you on the left, there are six basic levels of dryness. The sweetness of the Champagne is determined by the amount of sugar that is added after the second fermentation of the wine. I personally have always been confused on which is dryer, Extra Dry or Brut. As you can see Extra Brut is the driest of the Champagnes followed by Brut. Extra Brut contains no traces of sugar and can be a little too much for Champagne beginners. Brut contains no more then 1.5% sugar and is considered by Champagne experts too be the best choice when choosing a Champagne for quality purposes. Brut is also the most popular. Extra Dry is a great choice for beginners because it is still dry but has just enough sugar (no more than 2%) to cut the dryness. I prefer Extra Dry myself but you can now determine your preference based on how sweet you like your wine. Below that you will find Sec which contains up to 4% sugar, Demi Sec which contains no more then 8% sugar and lastly Doux which is the sweetest and can contain up to 10% sugar.

Apart from sweetness the type of grape used to make the Champagne will also alter the taste. In order to be considered Champagne the wine must be made with Chardonnay, Pinot Noir or Pinot Meunier grapes.

Champagnes made with Chardonnay grapes are called Blanc de blancs. Blanc de blancs are far easier to find than the other two. They tend to be the lightest and driest of Champagnes. Delicate blanc de blancs make delicious aperitifs, though it’s a shame to restrict them to that role since blanc de blancs go so well with light seafood preparations and sushi. The more robust versions would go well with poultry and pork as well as seafood. (source: nytimes.com)

Champagnes made from Pinot Noir or Pinot Meunier grapes are called Blanc de noirs. Pinot noir contributes a robust body, complexity and a berryish quality to the blend. Pinot meunier offers fruity and floral aromas, while chardonnay offers elegance, lightness and citrus and floral flavors. (source: nytimes.com)

Cristal Champagne

Now that you have an idea of taste let’s talk vintage vs. non-vintage. Vintage Champagnes are made from grapes all from one year. They are more pure then non-vintage and are also more expensive. Non-vintage are champagnes made from grapes of different years. Typically you will have an easier time finding non-vintage Champagne not to mention it is far less expensive. If you are looking for the best of all Champagnes you will need to look for what is called prestige cuvée. Prestige cuvée is when the Champagne houses choose their very best grapes to create the Champagne. These are considered the elite in Champagnes. What is so special about these super Champagnes in fancy bottles with high prices? First of all, there is nothing else out there in the sparkling wine category that approaches their level of quality. And secondly, there are few products anywhere that have a richer image. (Source: Novus Vinum). Wondering what brands fall into the prestige cuvée category? Here is a list of some of the best you might recognize: Moët’s Dom Pérignon, Roederer’s Cristal, Perrier Jouët’s Flower Bottle, Taittinger’s Comtes de Champagne and Veuve Clicquot’s La Grande Dame. In fact, the very first prestige cuvée champagnes ever created were produced by Moët’s Dom Pérignon and Roederer’s Cristal. Keep in mind that although these Champagnes are considered the best of the best you can still buy wonderful Champagne under $50 even $30 even if they are not prestige cuvée.

Now that you have a general understand of what to look for in a Champagne you are ready to get out there and buy. I know I am happier knowing that come the end of the year I will have at least somewhat of an idea of what to buy. As it gets closer to the end of the year I will be sure to do a list of the best Champagne buys so you have even more knowledge when you go to buy.

Before leaving you I would like to leave you with two last notes.

#1 When you do buy your Champagne and you wish to store it, it is best to store Champagne in a cool dark space between 40-60 degrees (preferably 55 degrees). Try not to store your Champagne in the refrigerator for more then a couple of hours.

#2 Champagne is not just for special occasions! It is a fantastic way to celebrate the weekend along with some sushi!

Stay tuned for more Champagne and sparkling wine tips!

Cheers!

If you are a bubbly lover like me you have probably been lectured on the difference between champagne and sparkling wine. If you did not know already, anything made outside of the French Region of Champagne is called sparkling wine…

Did you know? In the European Union it is illegal to call any sparkling wine “Champagne” outside of the French Region of Champagne.

So what makes Champagne so special?

As mentioned above true champagne is made in the Champagne region of France, however there is so much more that needs to be considered. From the terroir to the process of making the wine.  In the wine industry, terroir refers to all aspects of climate including temperature range, sunlight, rainfall and wind, as well as all aspects of the soil including drainage capacity, mineral content, the slope of the land, altitude and the length of the growing season. Each vineyard is said to have its own terroir. (source: The Champagne Bureau)

The process of making champagne is as followed: (Source)

1: alcoholic fermentation
Conversion of natural sugar into alcohol, the grape juice turns into still wine.

2: assembling the wine
Liquid from different harvests, from different areas are blend together.

3: bottling
The Champagne is put in bottle with yeast and sugar.

4: malolactic fermentation
he yeasts turn sugar into alcohol and CO2. The carbon dioxide (CO2) cannot escape from the bottle and is dissolved in the Champagne, forming the bubbles.

5: maturation
Champagne bottles are stored horizontally in natural cool and dark chalk cellar for 1 to 3 years.

6: dégorgement
During maturation, the winemaker rotates the bottles every day to remove the lees.

Although many American wine makers will try to duplicate this process and some may even call their product champagne, it is still just sparkling wine. It is important to understand that although the process can be duplicated and perhaps the grapes can be transferred to America and grown here and processed the same way, the terroir will remain unique to the Champagne region back in France. Do not be deceived my friends, Champagne is ONLY true Champagne when certified by the French government. This is not to say that you cannot enjoy a wonderful sparkling wine made in America or other regions of the world. I have had plenty of fantastic sparkling wines that can stand up to a champagne, but they are sparkling wines none the less. In fact, my new favorite sparkling wine is Italian Prosecco. I would take Prosecco over Champagne any day!

Prosecco is slightly lighter and generally sweeter then traditional champagne. Prosecco is also processed differently than champagne. Prosecco is made using the Charmat method. The Charmat method allows the wine to go through the second fermentation in pressurized tanks rather than in individual bottles. No turning the bottles every day as in Champagne. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes. (Source).

Because Prosecco is processed using the Charmat method the wine tends to keep its light freshness because it does not need to age like Champagne. Prosecco makes for a fantastic treat with peach nectar or orange juice. A wonderfully refreshing wine that will please just about any pallet.

Before leaving you I will have to issue a warning…Although Prosecco is created using the Charmat process, so are many awful excuses for sparkling wine. It is safe to say that if you wish to enjoy a good Sparkling wine stick with Prosecco, which is relatively inexpensive, or splurge on Champagne or high quality American Sparkling wine like Bianchi’s California Champagne (I despise the name obviously because it is NOT champagne but it is still wonderfully flavored).

Cheers!

For those of you who are upset by the false labeling of many American Sparkling Wines as Champagne please feel free to sign this petition: Sign now to demand the accurate labeling of wines

4 years ago I was in Bali Indonesia reading an email from my dad back in Colorado. I had asked him if he wanted something from Singapore since I would be visiting there for a couple of days the following week. In his email he had joked that he wouldn’t mind a “Singapore Sling”. Not knowing what the heck a Singapore Sling was, I honestly thought he must have broken his arm and needed an actual sling…Okay, okay I AM a blonde and I was having a blonde moment! It didn’t take me long to figure out that my dad had not broken anything and was in fact referring to a signature alcoholic libation made in Singapore. AKA The Singapore Sling.

Created in 1915 by one Ngiam Tong Boon, the drink is hot pink and frothy. Made with Gin and a number of other potent ingredients it’s like the Asian version of a Long Island! It looks pretty, it taste harmless, and it will knock you out cold if you drink too many!

Made famous at the Raffles Hotel in Singapore, where Ngiam worked as a bartender, the Singapore sling is a must try while venturing into the grand city/island of Singapore. However, I understand that not everyone has the opportunity to take a long weekend and travel to Singapore (besides it would take much longer to get there, be there, get back AND recover in just a weekend!) That is why I will share with you two recipes for the Singapore Sling which you can enjoy at a BBQ or summer party!

The first recipe is more genuine and features an ingredient which is a sweet cognac-based liqueur, flavored with various aromatics, fruit peels and herbs. This liquor is called benedictine.

Genuine Singapore Sling Recipe (Source: Drink Mixer)

• 1 oz gin
• 1/2 oz cherry brandy
• 4 oz pineapple juice
• 1/2 oz lime juice
• 1/4 oz Cointreau® orange liqueur
• 1/4 oz benedictine herbal liqueur
• 1/3 oz grenadine syrup
• 1 dash Angostura® bitters

Combine all of the ingredients in a shaker, fill with ice and shake until the shaker is well frosted. Strain into a tall glass and garnish with a slice of pineapple and cherry.

The second recipe is less complicated as it has less ingredients but is not quite as traditional as the first.

Emeril Lagasse’s Singapore Sling Recipe (Source: The Food Network)

• 2 cups ice cubes
• 1 1/2 ounces Gin
• 2 ounces Lemon mix
• 2 ounces club soda
• 2 ounces 7-Up
• 1/2 ounce cherry brandy
• 2 maraschino cherries
• 1 slice fresh orange
• 1 cocktail umbrella

Fill a mixing glass with ice. Add the gin and lemon mix. Place a metal shaker over the glass, invert, and shake 3 to 4 seconds. Pour the mixture into a Singapore Sling glass (ice included). Fill the glass with the club soda and 7-Up. Float the brandy on top. Garnish with the cherries, orange slice and umbrella.

I hope you enjoy these recipes. Let me know how they turn out as I have yet to create the Singapore Sling at home. I did however enjoy a glass of this potent drink with my mom and my sister when we were in Singapore…

From Kelly Noble: Below you will find a guest blog by Chris Hoole. This blog is especially exciting for me as the highlighted wine (Syrah) is my personal favorite! Please enjoy!

Syrah is without a doubt one of my favourite varietal wines. Its seductive ability to adapt to each region gives each Syrah a distinct and unique style.

With summer upon us, Syrah is complimented with heavy foods such barbequed chicken and meats. They also pair well with spicy, herbal or peppery dishes. Needless to say, I will be hitting the bottle as I bring out my barbeque set.

Its spicy aromatic flavour is probably why Syrah is most renowned in France and Australia. Both produce distinctive wines of this variety, and no single definition can pin down the definitive taste of a Syrah.

France, where Syrah is one of the noble grapes, yields cooler vintages. Although their climates range from baking hot slopes to windy hilltops, the Northern Rhone has coined the dense, savoury and peppery wine of Syrah. A slightly more aromatic blend is defined by the Cote-Rotie. Here, the grape demonstrates how crucial origin and climate plays a part in the eventual wine.

In comparison, Australia has adopted Syrah since the 1800s and allowed it to flourish into a unique, distinct style. In fact, it is one of the most widely planted grape varieties with a vast array of aromas. Australian winemakers also tend to produce Shiraz from the same grape variety, a sweeter, heavier and full bodied version of Syrah to some extent.

Keeping in tone with both Australia and France, California has also produced Syrah since the 1990s. Although it was initially dismissed by wine buyers, they have proved to have taken it into their own hands and developed a unique style, much like Australia had done so historically. In cooler areas, an earthy, meaty Syrah is produced filled with dark fruit and peppery aromas. These give an alluring finishing accent, and it is hard not to be intoxicated by the pleasantly spicy bouquet of flavours.

Do I have a particular favourite?

Yes, I suppose I do. Californian wineries have produced several successful Syrah wines as a result of their quest to perfect the process. I particularly enjoy the smoky, vibrant yet delicate character of the wine from this region. It is with no doubt a wine to go with a hearty, jovial atmosphere.

“A smoky, meaty offering that makes one think they are standing in the middle of a Texas Barbeque pit,” _{Robert Parker, 2007 Pax Syrah Obsidian}

Not as soft as a cooler vintage, yet not as strong as a full bodied Shiraz, Syrah wines have always been my favourite to tackle an abundance of aromas without becoming completely overwhelmed.

Californian Syrah made its debut in the 1970s, but had its first success in the 1993s with its highest rated bottle from Santa Barbara. It is a truly captivating journey to watch a small vineyard blossom into a winery. Being at the birth and rich development of Californian Syrah is what makes this particular varietal a memorable experience.

I thoroughly recommend seeking out those wineries born from small vineyards, where loyal and enthusiastic wine buyers can enjoy edgy, gripping Syrah wines.

Premium Syrah wines, an inimitable selection of this varietal.

Being that it is almost summer time I make a big effort to grill out as much as possible. Not only is my kitchen REALLY small so it heats up so much easier, but when grilling I dirty less dishes, which the boyfriend appreciates. This recipe was one I took from the Pampered Chef but adapted it to my taste.

(Print Recipe)

Chimichurri Sauce Ingredients:

2 cups or one bunch, Flat leaf parley (the Italian variety is best)

2 cloves garlic, minced

3 Tbs. Red wine vinegar

1/4 Cup olive oil

1/2 tsp. Salt

1/4 tsp ground cayenne pepper

1/4 tsp. black pepper

Other Ingredients

1 lb. boneless top sirloin steak

1 bag romaine lettuce

1 cup grape tomatoes

1/2 cup (or more) cucumber

Directions:

Start off putting a little salt on each side of the steak and grill until med. doneness. Put the steak aside to rest.

To make the sauce, add all ingredients to a food processor and blend. Here’s the deal readers, if you do not have a food processor you really need to go get one. Doing things like this by hand is ridiculous. A food processor makes EVERYTHING easier! I make sauces, dips, cookies and the like all in my food processor. Go buy one and thank me when you are done because it will rock your world. HOWEVER, if you refuse to invest in this lifesaving kitchen gadget you can make this sauce in a blender or god forbid by hand…

Put about 3 Tbs. of your sauce on top of the steak and let sit for about 10 minutes. Put the rest of the sauce over the salad mix, tomatoes and cucumbers and toss until evenly coated.

While you wait for your steak to sit go ahead and grab a bottle of wine. I personally like to have a Petite Sirah with this dish because the vinegar taste in the dressing makes the wine taste AMAZING. I chose EOS Petite Sirah and it was fabulous with this dish. Let your wine breath a bit before enjoying.

Now that your 10 minutes has passed you should slice that steak nice and thin, and if you have a boyfriend like mine, you better make them bite size cuts so he won’t complain that its difficult to eat Place your steak over the salad and serve with a glass of red wine.

Because the boyfriend is a much bigger eater then I am, and because he always mentions that a salad (despite being topped with tons of meat) does not make a meal, I also made a quick pasta. Here is the basic recipe:

Whole wheat penne pasta

Shredded Romano cheese (you can use parmesan if thats all you got)

Olive oil

Garlic

Garlic Salt

Premium pepperoni (not sliced)

Boil up your penne pasta and set aside. In a large skillet heat about 1/4 cup olive oil and toss in about 1-2 cloves minced garlic. Add your pasta and some garlic salt to taste. When that is all tasty add in some pepperoni that you cut into small chunks (about 1/2 cup) and the last step is to add in the cheese (about 1/2 cup or more if you like). Toss until melted and serve.

The boyfriend liked the pasta so much he ate it 2 days in a row for lunch! I think he likes the pepperoni…

That’s it! Enjoy!

Continuing on our Irish journey here are a list of Irish specialty drinks you can try at home. I personally am a strait Irish Cream on the rocks kind of girl but for those of you who are a bit more adventurous, please enjoy:

Irish Coffee

Heat a stemmed Irish Coffee Mug; pour in one jigger of Irish Whiskey, 3 cubes of sugar, fill goblet to within 1 inch of brim with instant coffee. Stir to dissolve sugar, top with slightly aerated whipped cream, so that the cream floats on top.

Irish Handshake

Add together 2 parts Irish whiskey, 1 part Green Curacao and 1 part fresh cream. Use a cocktail shaker to shake well with chipped ice and serve as a cocktail.

Irish Whiskey Sour

Shake violently with chipped ice, the juice of 1 lemon, a teaspoonful of sugar and a little white of an egg. Pour into a glass and add 2 ounces of Irish Whiskey and a little soda.

And something perhaps a little fanicer:

Irish Usquebaugh Cordial

This is the same Receipt King William III had when he was in Ireland.

From The Country Housewife and Lady’s Director, by R. Bradley, 1736. Reprinted in A Sip Through Time by Cindy Renfrow.

1 gal. French brandy (or more)
1 lb. seedless raisins
1/4 lb. figs
1/2 oz. saffron
1 dram musk (1/8 or 1/16 oz)
1 oz. licorice root1 oz. fennel seed
1 oz. anise seed
2 drams coriander seed (1/4 or 1/8 oz.)

To every gallon of French-Brandy, put one ounce of Liquorice sliced, one ounce of sweet fennel seeds, one ounce of anis seeds, one pound of raisins of the sun split and stoned, a quarter of a pound of figs split, two drachms of corianderseeds; let these infuse [soak] about eight or nine days, and pour the liquor clear off, then add half an ounce of saffron, in a bag, for a day or two, and when that is out, put in a drachm of musk.

If, when this composition is made, it seems to be too high a cordial for the stomach, put in more brandy, till you reduce it to the temper you like.

Sláinte (to your health)

For more on Irish Drinking (especially whiskey) check out Josh’s Blog

“Gin & Bear It”

Also for those of you who missed it here is the first post in this series: Irish Beers