You haven't drunk too much wine if you can still lie on the floor without holding on. ~ Dean Martin
Hello everyone, here are a few inexpensive wines that I've tried and recommend:
Palo Alto Reserve Red
Big and dark fruit flavors envelope your palate followed by a smooth, lasting finish.
Challis Lane Cabernet Sauvignon
Touches of oak with ripe black fruit and an elegant balance makes one ask "Two buck who?"
Tapiz Merlot
Merlot is not my favorite varietal, but if more Merlots tasted like this more often, then I'd have to change my outlook.
Baroncini Chianti
This wine doesn't try to be something it's not. It's Big, it's Bold, it's Chianti!
Guenoc Victorian Claret
Compared to Bordeauxs in the same price range, this is a fantastic wine made with the Bordeaux varietals. Very tasty.
Cheers,
Tony
Monday, August 25, 2008
Monday, August 4, 2008
Mangia Benne!
"Reality is an illusion that occurs due to a lack of wine." ~ Anonymous
Last Saturday night I had my friend Jason and his family over to celebrate his 31st birthday, along with several friends from church, work, and Saturday wine tastings. I took the occasion to try out a new recipe and I must say, it turned out quite well! Now, I don't recommend trying new recipes for the first time on a group larger than, well, about two to three people, but if you are keeping it simple, then you should be fine. Here is what was on the menu:
~Polenta Lasagna~
For the Polenta, I used a 3-1 ratio of water to corn meal-
3 cups yellow corn meal
9 cups water
1 tbsp kosher salt
Bring the 9 cups of water to a boil, then add the salt. Gradually whisk in corn meal about a cup at a time and give it a few good stirs to combine. Set the burner to low and cook for about 15 mins, stirring every 2-3 minutes to keep from sticking to the bottom of your pot. Turn polenta out into a 9" x 13" x 3" pan and let cool. You may refrigerate the polenta to help it set better. Once it's set, turn it out onto a cutting board and cut it into 1/3 - 1/2 thick slices and set aside.
~Meat Sauce~
2 28 oz cans of whole tomatoes
1 large red onion, diced
3 medium sized carrots, grated
3 celery stalks, chopped
10 cloves garlic, minced
1 lb hot or mild Italian sausage
1 cup red wine
salt, pepper, other seasoning to your taste
While the polenta is setting, brown the sausage in a large wide pot. Add all the other ingredients, except the tomatoes, and cook for about 5 minutes. Add the wine and cook for another 3-4 minutes. Crush the tomatoes by hand or pulse a few times in a food processor, then add them to the meat mixture. Cook on low to medium heat until the liquid has reduced and the sauce has thickened, 20-30 minutes.
Grade 12 oz of mozzarella and 6 oz of parmigiano-reggiano, set aside.
Open a 1 quart sized container of ricotta.
In a 9" x 13" x 3" pan, line the bottom with half the slices of the cooled polenta. Add a few laddles of the sauce to cover the polenta, but not too thickly. Add half the ricotta, one dollop at a time, to the sauce, evenly spaced out. Add half the graded mozzarella and parm, evenly distributed over the dish. Repeat with the remaining ingredients. Cook in a 350 degree oven for 45-50 minutes. Let cool slightly and serve.
We also had our fill of my bacon and leek soup. This is how I make it.
~Bacon and Leek Soup~
2 bottles dry white wine
1 1/2 - 2 quarts water or chicken broth
1 lb bacon, diced
3 leeks, thoroughly washed, chopped
1 large red onion, diced
10 cloves garlic, minced
4 medium carrots, chopped
4 celery stalks, chopped
1 large fennel bulb and some if the stalks, chopped
3 medium potatoes, peeled and roughly diced
1 pint heavy cream
salt, pepper, and your favorite seasonings to your taste
In a wide pan, reduce the wine, seasoned to your liking, to about half. In a large wide stock pot, cook the bacon until crispy. Add the carrots and onions and cook for 3-4 minutes. Add the celery, potatoes, garlic, and fennel and cook for another 3-4 minutes. Pour in the reduced wine along with the water or chicken broth. Bring to a boil, then reduce the heat to between low and medium and cook for about 20 minutes, or until the potatoes are tender. Add the cream during the final few minutes of cooking.
We enjoyed all these with red wines ranging from Malbecs and Cabs, to Grey Wolf Zinfandel, to cocktails made with St. Germain. It was truly a fun night!
Cheers!
Tony
Last Saturday night I had my friend Jason and his family over to celebrate his 31st birthday, along with several friends from church, work, and Saturday wine tastings. I took the occasion to try out a new recipe and I must say, it turned out quite well! Now, I don't recommend trying new recipes for the first time on a group larger than, well, about two to three people, but if you are keeping it simple, then you should be fine. Here is what was on the menu:
~Polenta Lasagna~
For the Polenta, I used a 3-1 ratio of water to corn meal-
3 cups yellow corn meal
9 cups water
1 tbsp kosher salt
Bring the 9 cups of water to a boil, then add the salt. Gradually whisk in corn meal about a cup at a time and give it a few good stirs to combine. Set the burner to low and cook for about 15 mins, stirring every 2-3 minutes to keep from sticking to the bottom of your pot. Turn polenta out into a 9" x 13" x 3" pan and let cool. You may refrigerate the polenta to help it set better. Once it's set, turn it out onto a cutting board and cut it into 1/3 - 1/2 thick slices and set aside.
~Meat Sauce~
2 28 oz cans of whole tomatoes
1 large red onion, diced
3 medium sized carrots, grated
3 celery stalks, chopped
10 cloves garlic, minced
1 lb hot or mild Italian sausage
1 cup red wine
salt, pepper, other seasoning to your taste
While the polenta is setting, brown the sausage in a large wide pot. Add all the other ingredients, except the tomatoes, and cook for about 5 minutes. Add the wine and cook for another 3-4 minutes. Crush the tomatoes by hand or pulse a few times in a food processor, then add them to the meat mixture. Cook on low to medium heat until the liquid has reduced and the sauce has thickened, 20-30 minutes.
Grade 12 oz of mozzarella and 6 oz of parmigiano-reggiano, set aside.
Open a 1 quart sized container of ricotta.
In a 9" x 13" x 3" pan, line the bottom with half the slices of the cooled polenta. Add a few laddles of the sauce to cover the polenta, but not too thickly. Add half the ricotta, one dollop at a time, to the sauce, evenly spaced out. Add half the graded mozzarella and parm, evenly distributed over the dish. Repeat with the remaining ingredients. Cook in a 350 degree oven for 45-50 minutes. Let cool slightly and serve.
We also had our fill of my bacon and leek soup. This is how I make it.
~Bacon and Leek Soup~
2 bottles dry white wine
1 1/2 - 2 quarts water or chicken broth
1 lb bacon, diced
3 leeks, thoroughly washed, chopped
1 large red onion, diced
10 cloves garlic, minced
4 medium carrots, chopped
4 celery stalks, chopped
1 large fennel bulb and some if the stalks, chopped
3 medium potatoes, peeled and roughly diced
1 pint heavy cream
salt, pepper, and your favorite seasonings to your taste
In a wide pan, reduce the wine, seasoned to your liking, to about half. In a large wide stock pot, cook the bacon until crispy. Add the carrots and onions and cook for 3-4 minutes. Add the celery, potatoes, garlic, and fennel and cook for another 3-4 minutes. Pour in the reduced wine along with the water or chicken broth. Bring to a boil, then reduce the heat to between low and medium and cook for about 20 minutes, or until the potatoes are tender. Add the cream during the final few minutes of cooking.
We enjoyed all these with red wines ranging from Malbecs and Cabs, to Grey Wolf Zinfandel, to cocktails made with St. Germain. It was truly a fun night!
Cheers!
Tony
Wednesday, July 30, 2008
"Cab" fare to Paso Robles
If God forbade drinking, would He have made wine so good? ~ Cardinal Richeleu
Last Saturday in our tasting at BevMo, we had the pleasure of enjoying two stand outs from Paso Robles. Here's what we discovered:
Wild Horse Cabernet Sauvignon, 2005
Well, to begin with, this wine is not 100% Cabernet Sauvignon. It blends 91% Cab with 6% Malbec, 2% Blaufrankisch, and 1% Syrah. It is very fruit forward with blackberry notes and exhibits soft tannins.
Edna Valley Cabernet Sauvignon, 2005
This fabulous wine from San Luis Obispo County takes fruit from Paso Robles, Monterey, and Santa Barbara County. It also blends 90% Cab with 6% Merlot, 2% Cab Franc, and 2% Petite Sirah. It boasts rich fruit flavors with silky tannins allowing this wine to be enjoyed right now, no cellaring required.
Remember, wine is best enjoyed with family and friends!
Cheers,
Tony
Last Saturday in our tasting at BevMo, we had the pleasure of enjoying two stand outs from Paso Robles. Here's what we discovered:
Wild Horse Cabernet Sauvignon, 2005
Well, to begin with, this wine is not 100% Cabernet Sauvignon. It blends 91% Cab with 6% Malbec, 2% Blaufrankisch, and 1% Syrah. It is very fruit forward with blackberry notes and exhibits soft tannins.
Edna Valley Cabernet Sauvignon, 2005
This fabulous wine from San Luis Obispo County takes fruit from Paso Robles, Monterey, and Santa Barbara County. It also blends 90% Cab with 6% Merlot, 2% Cab Franc, and 2% Petite Sirah. It boasts rich fruit flavors with silky tannins allowing this wine to be enjoyed right now, no cellaring required.
Remember, wine is best enjoyed with family and friends!
Cheers,
Tony
Thursday, July 24, 2008
In good taste
What is better than to sit at the table at the end of the day and drink wine with friends, or substitutes for friends? -- James Joyce
Here are a few reds I've been interested in lately. Check them out, I'm sure you'll enjoy them as much as I have!
Panarroz Red 2006
Robert Parker Jr. rated this bright little wine at 90 points and I cannot disagree. A blend of Mouvedre, Grenache, and Syrah give this black-fruited wine some punch, yet it finishes silky smooth. A great find!
Snoqualmie Riesling 2007
This fresh-fruited Riesling is a perfect match for those hot summer nights. Sweet notes hit on all cylinders in this excellent offering from Washington's Columbia Valley. Try it with slices of fresh kiwi and peach.
Here are a few reds I've been interested in lately. Check them out, I'm sure you'll enjoy them as much as I have!
Panarroz Red 2006
Robert Parker Jr. rated this bright little wine at 90 points and I cannot disagree. A blend of Mouvedre, Grenache, and Syrah give this black-fruited wine some punch, yet it finishes silky smooth. A great find!
Snoqualmie Riesling 2007
This fresh-fruited Riesling is a perfect match for those hot summer nights. Sweet notes hit on all cylinders in this excellent offering from Washington's Columbia Valley. Try it with slices of fresh kiwi and peach.
Parducci Pinot Noir 2005
I enjoyed this fine Pinot Noir in Yosemite last week so my opinion of it may be a bit lofty given my surroundings. Or maybe it was just a good Pinot Noir. In any case, it went well with our red wine and herb marinated tri-tip steak and green bean casserole I can tell you that!
Cheers,
Tony
Monday, June 30, 2008
I can't see without my glasses (of wine...)
"Compromises are for relationships, not wine." -- Sir Robert Scott
I don't know about you, but the first thing I think of when I have family visiting from out of town is Champagne Cocktails! So I whipped up this nice little drink for us to enjoy:
3/4 oz triple sec
1/2 oz simple syrup
3 + oz brut sparkling wine
1 slice of fresh peach
Shake triple sec and simple syrup with ice and pour in the bottom of a champagne flute. Pour in 3 or more ounces properly chilled brut sparkling wine - I used Canals and Nubiola Brut Cava - depending on the size of your flute. Drop in a slice of fresh peach for a fun, peach-citrusy cocktail!
I don't know about you, but the first thing I think of when I have family visiting from out of town is Champagne Cocktails! So I whipped up this nice little drink for us to enjoy:
3/4 oz triple sec
1/2 oz simple syrup
3 + oz brut sparkling wine
1 slice of fresh peach
Shake triple sec and simple syrup with ice and pour in the bottom of a champagne flute. Pour in 3 or more ounces properly chilled brut sparkling wine - I used Canals and Nubiola Brut Cava - depending on the size of your flute. Drop in a slice of fresh peach for a fun, peach-citrusy cocktail!
Friday, May 23, 2008
Wines to grill with, wines to chill with...
"If a life of wine, women, and song becomes too much, give up the singing..." -- Anonymous
Last time we checked out some nice summer whites, now we'll explore a few reds that are sure to make your next summer grillin' party!
Chalone Pinot Noir Monterey 2006
My favorite Pinot Noir under $15! It's ready to drink with fresh flavors bursting onto your palate. Great to have while grilling, great to have with what you grilled.
Sebeka Cabernet Pinotage 2006
I've mentioned this wine before but it's worth noting again. Deep smokey flavors follow bold fruit, complementing many things to come off the grill.
Fat Bastard Shiraz 2004
A crowd pleasing Shiraz that goes great with carne asada!
don't forget to drop by BevMo in Rancho Cucamonga, Saturday, May 24th, to try some great reds and whites that are ready for summer!
Cheers,
Tony
Last time we checked out some nice summer whites, now we'll explore a few reds that are sure to make your next summer grillin' party!
Chalone Pinot Noir Monterey 2006
My favorite Pinot Noir under $15! It's ready to drink with fresh flavors bursting onto your palate. Great to have while grilling, great to have with what you grilled.
Sebeka Cabernet Pinotage 2006
I've mentioned this wine before but it's worth noting again. Deep smokey flavors follow bold fruit, complementing many things to come off the grill.
Fat Bastard Shiraz 2004
A crowd pleasing Shiraz that goes great with carne asada!
don't forget to drop by BevMo in Rancho Cucamonga, Saturday, May 24th, to try some great reds and whites that are ready for summer!
Cheers,
Tony
Sunday, May 18, 2008
Summer Wine... and the livin's easy...
Sauvignon Blancs and sweet Rieslings, Pinot Grigios that we can drink with cheese! Try some of these:
Mason Sauvignon Blanc
A slight touch of citrus leads into melon and crisp green apple. Goes great with a mild brie.
Chateau Ste Michelle Riesling
Brisk and fresh with a slightly sweet finish. hints of apple and floral notes charm the palate.
Gunderloch Spatlese "Diva"
A Riesling designated as a "Spatlese" means it's a late harvest wine. The grapes are aloud to ripen longer on the vine, which reflects in a sweeter wine. However, this wine isn't just about sweetness, there much more here! A luscious mouth feel and hints of peach and nectarine will leave you wanting more. Definitely a lady-pleaser...
Next time we'll check out some summer reds.
Cheers!
Tony
Mason Sauvignon Blanc
A slight touch of citrus leads into melon and crisp green apple. Goes great with a mild brie.
Chateau Ste Michelle Riesling
Brisk and fresh with a slightly sweet finish. hints of apple and floral notes charm the palate.
Gunderloch Spatlese "Diva"
A Riesling designated as a "Spatlese" means it's a late harvest wine. The grapes are aloud to ripen longer on the vine, which reflects in a sweeter wine. However, this wine isn't just about sweetness, there much more here! A luscious mouth feel and hints of peach and nectarine will leave you wanting more. Definitely a lady-pleaser...
Next time we'll check out some summer reds.
Cheers!
Tony
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