"Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully." -- Graham Greene
New Year's Eve is almost upon us and what better way to ring in 2009 than with a bit of bubbly! Try these sparkling delights:
Bollinger Champagne Special Cuvee
This great non-vintage Champagne has all the ripe fruit and toasty notes you would expect from a 94 point wine.
Charles Heidsieck Brut Reserve
This one is a hit! Fruit and citrus highlight this tasty Champagne. Drinks with class.
Cinzano Asti
I'm not the biggest fan of Spumante, too sweet for my taste, but this one has a muted sweetness and fresh fruit that shine through.
Gloria Ferrer Blanc de Noirs
Frothy and mouth watering; drinks with ease!
Henriot Souverain Brut Champagne
This is a fancy Champagne with rich, full flavors and an elegant finish.
Korbel Champagne Brut
Made in the traditional Methode Champonoise, this California brut is here to please; drinks dry yet soft.
Moet & Chandon White Star
Creamy and soft fruit flavors abound in this fine Champagne. Great for French 75!
Mumm Napa Brut Prestige
This gold medal winner is a winner in my book. Drinks fast and easy!
Toques et Clochers Cremant, 1998 (Magnum)
Fantastic Frech sparkling wine comes on with a creamy mouth-feel and fine bubbles.
Veuve Clicquot Brut Yellow Label
Round, ripe, and ready to drink with approachable citrus notes.
Zefiro Prosecco
truly a tasy Italian, this Prosecco brings a delicate palate up to speed with fine touches of peach. Try it by itself or with an ounce of peach puree for every three ounces of Prosecco.
May your new year be filled with God's grace, joy, and blessing!
Cheers!
Tony
Monday, December 29, 2008
Hola Tinto!
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." -- W.E.P. French
I had the pleasure of visiting my friends Kathy, MC, and Chris last week for some meatball sandwiches and a few laughs. Kathy served up these delectable delights that soothed the heart and palate and we made our sorrows cease with wine from Sicily and Spain. We savored these sorts:
Alabanza Tinto, 2004
What a find! This full flavored yet soft finishing red caught me off gaurd. I thought, hey, why not try a low priced red from Spain since I've had some great ones before (the Panarroz Red, 2006, a classic MGS blend). This one came through with fruit and cheer for only $2!
Planeta La Segreta Rosso, 2007
Sicily is calling out! A wonderful blend of Nero D'Avola, Merlot, and Syrah, this rich, tasty red fills the palate with sumptuous fruit and a satisfying finish. What a perfect pair with our meatball sandwiches!
I picked them both up at my local BevMo. The Planeta La Segreta Rosso was also very nicely priced, only $10. Lot's of smiles for not a lot of coin.
Cheers,
Tony
I had the pleasure of visiting my friends Kathy, MC, and Chris last week for some meatball sandwiches and a few laughs. Kathy served up these delectable delights that soothed the heart and palate and we made our sorrows cease with wine from Sicily and Spain. We savored these sorts:
Alabanza Tinto, 2004
What a find! This full flavored yet soft finishing red caught me off gaurd. I thought, hey, why not try a low priced red from Spain since I've had some great ones before (the Panarroz Red, 2006, a classic MGS blend). This one came through with fruit and cheer for only $2!
Planeta La Segreta Rosso, 2007
Sicily is calling out! A wonderful blend of Nero D'Avola, Merlot, and Syrah, this rich, tasty red fills the palate with sumptuous fruit and a satisfying finish. What a perfect pair with our meatball sandwiches!
I picked them both up at my local BevMo. The Planeta La Segreta Rosso was also very nicely priced, only $10. Lot's of smiles for not a lot of coin.
Cheers,
Tony
Tuesday, December 16, 2008
I celebrated, did you?
Well, if you didn't know, then you may blame me, but consider yourself reminded for next year. What am I talking about you ask? I'm talking about REPEAL DAY baby! Repeal Day, the day that prohibition was repealed and the citizens of the USA were once again allowed to legally enjoy alcoholic beverages. That day was December 5, 1933. A week and a half ago marked the 75th anniversary of Repeal Day which I celebrated with a few cocktails and in the company of good friends! Here's what we imbibed:
Negroni
1 oz Bombay Sapphire Gin (or your favorite)
1 oz Campari
1 oz Cinzano Rosso
Gently shake, or stir if you prefer, with cubed ice then strain into a chilled cocktail glass. Garnish with a thin slice of orange peel if desired.
Manhattan
3 oz Fighting Cock Bourbon (or your favorite)
1 oz Cinzano Rosso
2 dashes of Angostura Bitters
Gently stir all ingredients with cubed ice in a cocktail shaker then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
We then had this cocktail that I put together on a whim, which can be enjoyed two ways:
2 1/2 oz DiSaronno Originale
1/2 oz Campari
3 oz tonic water
Pour the DiSaronno and Campari into a ice-filled highball glass, fill with the tonic water and garnish with a slice of orange.
Or this;
2 1/2 oz DiSaronno Originale
1/2 Campari
a dash of Peychaud's Bitters
Gently shake or stir ingredients in a cocktail shaker and strain into a chilled cocktail glass. Garnish with a thin slice of orange peel.
Remember next year to "celebrate the right with the right to celebrate!"
Cheers!
Tony
Negroni
1 oz Bombay Sapphire Gin (or your favorite)
1 oz Campari
1 oz Cinzano Rosso
Gently shake, or stir if you prefer, with cubed ice then strain into a chilled cocktail glass. Garnish with a thin slice of orange peel if desired.
Manhattan
3 oz Fighting Cock Bourbon (or your favorite)
1 oz Cinzano Rosso
2 dashes of Angostura Bitters
Gently stir all ingredients with cubed ice in a cocktail shaker then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
We then had this cocktail that I put together on a whim, which can be enjoyed two ways:
2 1/2 oz DiSaronno Originale
1/2 oz Campari
3 oz tonic water
Pour the DiSaronno and Campari into a ice-filled highball glass, fill with the tonic water and garnish with a slice of orange.
Or this;
2 1/2 oz DiSaronno Originale
1/2 Campari
a dash of Peychaud's Bitters
Gently shake or stir ingredients in a cocktail shaker and strain into a chilled cocktail glass. Garnish with a thin slice of orange peel.
Remember next year to "celebrate the right with the right to celebrate!"
Cheers!
Tony
Big Cabs!
"I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens." ~ Thomas Jefferson
Wow, it's been quite some time since I last posted. My apologies, I've been super busy, though haven't we all...?
Last Saturday I had the pleasure of tasting some very big California Cabs. We indulged in Caymus, Star Lane, Rubicon Estate Cask, and Groth, among others. These were my favorites:
2006 Caymus Cabernet Sauvignon - Lush and well rounded with low acidity, dark berries, and fine tannins.
2005 Star Lane Cabernet Sauvignon - This wine exhibited a nice balance, ripe fruit, and a memorable finish.
2005 Groth Cabernet Sauvignon - Blended with a bit of Merlot, this wine is on the softer side of "big cabs" but the fruit flavors are ripe and present. Soft tannins make for a really enjoyable wine right now. The wine maker also recommends aging for 10-15 years.
Cheers,
Tony
Wow, it's been quite some time since I last posted. My apologies, I've been super busy, though haven't we all...?
Last Saturday I had the pleasure of tasting some very big California Cabs. We indulged in Caymus, Star Lane, Rubicon Estate Cask, and Groth, among others. These were my favorites:
2006 Caymus Cabernet Sauvignon - Lush and well rounded with low acidity, dark berries, and fine tannins.
2005 Star Lane Cabernet Sauvignon - This wine exhibited a nice balance, ripe fruit, and a memorable finish.
2005 Groth Cabernet Sauvignon - Blended with a bit of Merlot, this wine is on the softer side of "big cabs" but the fruit flavors are ripe and present. Soft tannins make for a really enjoyable wine right now. The wine maker also recommends aging for 10-15 years.
Cheers,
Tony
Sunday, August 31, 2008
The other white meat
Last night I had two families from church over for dinner so I instantly thought, "pork loin!" Well, OK, it wasn't quite like that, but I have been wanting to try this dish out for quite some time. This is how it all played out:
~Black eyed pea and ham hock soup~
4 cups black eyed peas that have been soaked in cold water for at least 8 hours
3 ham hocks
1 red onion, chopped
3 large carrots, chopped
3 large celery stocks, chopped
2 green bell peppers, diced
1 fennel bulb and some of the stocks, chopped
6 cups chicken stock or broth
10 cloves garlic, minced
2 bottles of dry white wine
Add your favorite seasonings to your particular taste.
Cook the black eyed peas for about an hour and a half. While the black eyed peas are cooking, reduce two bottles of dry white wine to about half in a stock pot and cook the ham hocks in the chicken broth for about an hour and a half. Caramelize the vegetables in a hot skillet and add to the reduced wine. Add the chicken stock and bring to a boil, cooking for about 5 minutes. Add the black eyed peas and the meat from the ham hocks which has been removed from the bones. Warm the soup through and serve.
~Braised pork loin~
2 2-pound pork loins
1 red onion, chopped
2 carrots, chopped
2 celery stocks, chopped
1 small fennel bulb, chopped
10 cloves garlic, minced
2 bottles of your favorite red table wine
Aggressively season the pork loins and brown all sides in a hot skillet, forming a crust. Meanwhile, caramelize the vegetables in a large dutch oven or sturdy pot. De glaze the pot with the red wine and add the browned pork loins. Cover the pot, bring to a boil, then reduce to a low simmer. Cook for about 1 hour and fifteen minutes. When finished cooking, remover the pork from the pot and allow to rest for about 15 minutes. Slice the pork and serve on a bed of polenta with some of the braising liquid and vegetables ladled on top.
We enjoyed this meal with a 2006 Baroncini Chianti. The Chianti was easy on the palate and exhibited bright cherry flavors, light tannins, and a nice, big, finish.
Cheers,
Tony
~Black eyed pea and ham hock soup~
4 cups black eyed peas that have been soaked in cold water for at least 8 hours
3 ham hocks
1 red onion, chopped
3 large carrots, chopped
3 large celery stocks, chopped
2 green bell peppers, diced
1 fennel bulb and some of the stocks, chopped
6 cups chicken stock or broth
10 cloves garlic, minced
2 bottles of dry white wine
Add your favorite seasonings to your particular taste.
Cook the black eyed peas for about an hour and a half. While the black eyed peas are cooking, reduce two bottles of dry white wine to about half in a stock pot and cook the ham hocks in the chicken broth for about an hour and a half. Caramelize the vegetables in a hot skillet and add to the reduced wine. Add the chicken stock and bring to a boil, cooking for about 5 minutes. Add the black eyed peas and the meat from the ham hocks which has been removed from the bones. Warm the soup through and serve.
~Braised pork loin~
2 2-pound pork loins
1 red onion, chopped
2 carrots, chopped
2 celery stocks, chopped
1 small fennel bulb, chopped
10 cloves garlic, minced
2 bottles of your favorite red table wine
Aggressively season the pork loins and brown all sides in a hot skillet, forming a crust. Meanwhile, caramelize the vegetables in a large dutch oven or sturdy pot. De glaze the pot with the red wine and add the browned pork loins. Cover the pot, bring to a boil, then reduce to a low simmer. Cook for about 1 hour and fifteen minutes. When finished cooking, remover the pork from the pot and allow to rest for about 15 minutes. Slice the pork and serve on a bed of polenta with some of the braising liquid and vegetables ladled on top.
We enjoyed this meal with a 2006 Baroncini Chianti. The Chianti was easy on the palate and exhibited bright cherry flavors, light tannins, and a nice, big, finish.
Cheers,
Tony
Monday, August 25, 2008
Wine on the cheap!
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
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 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
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