Been a while...

"Good wine is a necessity of life for me." ~ Thomas Jefferson

Hey there everyone, it's been a couple weeks since I've posted. I've been very busy with loans and the 5 cent sale at BevMo, without any time to post what's tasting or any new recipes. Well, I'll try to summarize what's been happening with a few stand out wines, etc.

Last Saturday I was introduced to a South African wine that cannot be overlooked any longer. The 2006 Sebeka Cabernet Pinotage exhibited some down right awesome characteristics that I've yet to experience from other South African wines. In the glass it started off with deep purple colors and a thick licorice nose that mellowed into a deep sweet and earthy smoke. The Cab exuded flavors of blackberry and herbs while the Pinotage carried those notes with a slight acidity. It was truly a treat! Check out their website here: http://www.sebekawines.com/home.asp

Another wine that totally surprised me was the Cellar No. 8 Cabernet. This bold Cab came on strong with fruit and oak but mellowed way down into a long, smooth finish. I was impressed to say the least.

Last week we enjoyed a simple beef dish that was inspired by Argentina. I took two nice sized London Broil cuts and seasoned them with salt and pepper, then smeared them with a garlic paste made up of muddled garlic cloves. I then marinated the beef in a mixture of Worcester sauce, soy sauce, red wine vinegar( home made), and cilantro. After charring the meat and letting it rest, we cut it into 1/4 inch slices and topped those slices with a green chile salsa. I made the salsa by roasting 3 jalapenos and 2 mild green chiles on my stove top. I then peeled them, cut off the tops with the stems and took out the seeds and pith. In my food processor I blended the chiles with a big handful of cilantro, a few cloves of garlic, salt and pepper, and drizzled in about 1/3 cup of extra virgin olive oil. We served this along with grilled leeks, eggplant, zucchini, yellow squash, and red and yellow bell peppers. It was truly delicious!

Cheers!

Tony

What's Tasting?

"I cook with wine. Sometimes I even add it to the food." ~ W.C. Fields

I'll tell you what's tasting, some awesome wine, that's what! This Saturday at BevMo in Rancho Cucamonga, we're having a special preview of some of the wines that are going on the 5-cent sale. Come join me as I pour some great wine and serve up some special snacks! I'll be serving tapenade with chickpea flatbread, cheese, crackers, and ciabatta.

~tapenade~

1 3/4 cup kalamata olives, pitted and drained
1/2 cup capers, drained and rinsed
5 garlic cloves, toasted in skillet
1/2 cup extra virgin olive oil
a good pinch of kosher salt
a few good grinds of black pepper
1/2 tsp dry thyme
1/2 tsp dry basil
the juice of 1/2 a lemon

After toasting the garlic in the skillet, put all the ingredients into a food processor and drizzle in the olive oil to combine into a paste. Serve with chickpea or your favorite flatbread.

~chickpea flatbread~

1 cup unbleached flour
1 cup chickpea flour
1 tsp kosher salt
a few good grinds black pepper
2 tbsp extra virgin olive oil
1 1/2 cups warm water
1/2 tsp chopped fresh rosemary or thyme (1/4 tsp if dry)

Heat the rosemary or thyme in the olive oil for two minutes, then let cool for 2-3 minutes. mix the flours with the salt and pepper then add the warm water and beat with a whisk until smooth. Beat in herb oil and let the batter sit for about 20 minutes. Heat a skillet on medium-high heat and add a tbsp of olive oil. Pour about a 1/4 cup batter into the skillet and roll it around to thin it out into about a 6 inch circle. Cook for about 30 seconds and flip over. Cook for another 15 seconds or until golden brown. Repeat until you're out of batter. Serve with tapenade.

Cheers,
Tony

I'll drink to that!

Hey there, last Saturday at Bevmo in Rancho Cucamonga, we sampled a few delicious wines. One of the standouts in my opinion was the Clos LaChance Hummingbird, Buff-Bellied Zinfandel. Truly a fine effort, it exhibited blackberry and raspberry fruit aromas, with a smooth, long finish.

I've just discovered a classic cocktail that's sure to liven up any night (or day for that matter). It's America's first cocktail, The Sazerac! Now there are two ways of making this drink, the original, or traditional version, was mixed by Antoine Amedee Peychaud, the maker of Peychaud's bitters, used Cognac as the main spirit. Now, most recipes use rye whiskey. Here's how to mix them:

1 tsp simple syrup

2 oz Cognac or Rye Whiskey

2 dashes each Peychaud's and Angostura bitters.

2 dashes Absinthe (or your favorite pastis, such as Herbsaint, Pernod, Ricard, etc.)

In a mixing glass (or cocktail shaker) filled with ice, mix together Cognac or Rye with the simple syrup and bitters. In a chilled old fashion glass place the two dashes of Absinthe and swirl around to coat. Strain the spirit mixture into the Absinthe coated old fashion glass. Rub a thin slice of lemon peel on the rim of the glass the drop it into the drink to garnish. This drink can also be served in a cocktail (martini) glass to keep it cool longer. Enjoy!

Cheers!

Tony

Forgive me Father, for I have ZINNED!

Tomorrow at BevMo in Rancho Cucamonga, I'll be pouring Award Winning Zins! Check these out:

Guenoc 2005

Sausel Old Vine, 2004 (quite good)

Sebastiani, 2006

Francis Ford Coppola, Director's Cut, 2005

Clos LaChance, Hummingbird, 2005

Peachy Canyon, Incredible Red, 2006 (one of my personal favorites!)

Hope to see you there!

Cheers,
Tony

Wherever the wine floweth...

... I will follow!

Join me tomorrow, March 1st, between 1:00 pm and 4:00pm, at BevMo in Rancho Cucamonga as I'll be pouring some really nice wines! Check out this wine list:

~Whites~

Mason Sauvignon Blanc, 2006
Calera Chardonnay Central Coast, 2006
Cuvaison chardonnay Carneros, 2006
Saintsbury Chardonnay Carneros, 2006

~Reds~

Tapiz Malbec, 2005
MacMurray Ranch Pinot Noir Central Coast, 2006
Merryvale Cabernet Sauvignon Starmont, 2005
Trailhead Meritage Red Wine, 2005

Hope to see you there.

Cheers!
Tony

Fit for a king!

This past Monday I had the day off, so I decided to have some friends over for a meal. Well, it turned into a pretty big deal! Check out the menu:

~Raspberry marinated cornish hens~

4 cornish hens
1 12 oz pkg frozen raspberries
1 500 ml bottle red wine vinegar
salt and pepper

In a blender, combine red wine vinegar with raspberries, salt, and some freshly cracked pepper. Place the hens in a large zip top bag and pour marinade over them, reserving about 1/2 cup. Zip the bag making sure to carefully squeeze out as much air as possible. Marinate for 2-4 hours.

Once finished marinating, cook hens for 1 hour and 10 minutes in a 350 degree oven, turning over once (start breast side down). Brush the remaining marinade over the hens to glaze and cook for another 5 minutes making sure glaze does not blacken.

~Stuffed Peppers~

1 onion, chopped
1 head of garlic, minced
1 fennel bulb and some of the stems, chopped
1 5 oz pkg of prosciutto, chopped
1 1/2 cups fresh bread crumbs
8-10 oz crispy bacon
1/2 cup almonds, chopped
1 cup grated parmigiano reggiano

In a large, hot skillet, caramelize onion and fennel, then add garlic, being careful not to burn it. Mix together with the other ingredients and fill 10-12 roasted bell peppers of your choice of color with the mixture. Cook for approximately 35 minutes in a 350 degree oven. Once out of the oven garnish with freshly chopped parsley and a light drizzle of extra virgin olive oil.

We served this with 2 choices of wine:

Ravenswood Cabernet Sauvignon, Vintners Blend, 2005
Folie a Deux, Menage a Trois Red, 2006

Ciao,
Tony

Wine Time!

"God in His goodness sent the grapes, to cheer both great and small; little fools will drink too much, and great fools not at all." -- Anonymous

Please join me this Saturday for yet another session of Tastings with Tony at BevMo in Rancho Cucamonga. This week we are featuring our winery of the month, Ravenswood. Come enjoy Zinfandels, Cabernets, Chardonnays, and Syrahs paired with cheese, crackers, and perhaps a special something that I'll whip up.





For those of you that enjoy a cocktail once in a while, try this one on for size:

2 oz Calvados (apple brandy)
1 1/2 oz Dubonnet Rouge

Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a thin slice of lemon peel.

Cheers,
Tony