Archives
Apple Cherry Crisp with Castoro Cellars Muscat Canelli Late Harvest
As apples come into season and the weather cools I love to snuggle up on the couch with a good movie, glass of wine and bowl of fruit crisp. A tart apple like a Granny Smith is best but I make this with whatever is on hand and Fujis are just a delicious. This recipe calls for apples and dried cherries but you can use just about any fruit and even change up the spice mixture to include allspice or cardamom. Apple Cherry Crisp Recipe Filling 5 large apples, cubed 1/2 c. dried cherries 1... [Read more...]
Garden Pasta with Hilliard Bruce Chardonnay
This is the prefect recipe for a quick, delicious meal pack with fresh ingredients from your garden. It took me about 30 minutes from first chop to first bite plus I have leftovers which will save me time for tomorrows dinner. You can also top the pasta with some grilled chicken or fish for added protein. Garden Pasta 5 oz pasta (any kind), cooked per manufacture directions 1 Tbsp olive oil 3 cloves of garlic, minced 2 zucchini, cubed 2 cups button mushrooms, cubed 2 sprigs fresh thyme or 1 tsp dried thyme 1/5 tsp... [Read more...]
Sustainability – Served Two Ways
[caption id="attachment_4570" align="alignleft" width="300"] After hand thinning the canopy, shoots are left to decompose on the vineyard floor, adding organic matter to the soil.[/caption] Since its founding in 1972, Scheid Vineyards has been committed to sustainable vineyard practices. Irrigation technology helps to reduce water usage; planting of a variety of cover crops between vineyard rows helps to enrich the land, prevent erosion, and promote the sustainable health of the vineyard. During a recent visit to a few of Scheid’s vineyards, viticulturist Justin Perino described two vineyard blocks with very different management goals on the same... [Read more...]
Leg of Lamb with Riverbench Vineyard & Winery Tributary Pinot Noir
We can always count on Riverbench Vineyard & Winery to offer up some delicious recipe to pair with one of their many excellent wines! Enjoy. Leg of Lamb with Tributary Pinot Noir This wine deserves something a little special. Or, a lot special. This leg of lamb is slow roasted and absolutely delicious with the Pinot, which is stellar right now. A simple coating of mustard and herbs makes it extra flavorful. • 2 tbsp. minced fresh thyme • ¼ tsp. ground bay leaves • 1 minced garlic clove • 1/3 cup Dijon mustard •... [Read more...]
Grilled Peaches and Vanilla Bean Ice Cream
This is the easiest recipe in the world, and possibly the tastiest too! Try pairing it with a dessert wine like Pomar Junction Vineyard & Winery Late Harvest Reserve Viognier. Grilled Peaches and Vanilla Bean Ice Cream 4 fresh peaches, halved and pits removed 1/4 c. Spiced rum (I happen to have some from St. Lucia which is delicious and extra spicy) 1 Tbls. Honey Vanilla bean icecream Fire up the BBQ and reduce flame to medium. Slice peaches in half and remove the pits. I like to slice a thin piece off the back... [Read more...]
Wineries Share their Sustainability through VinTank
VinTank, the wine industry’s leading think tank for managing marketing information, has recently added the option for wineries to identify their wines as SIP™ Certified sustainable. Representing “Sustainability in Practice,” this rigorous third-party certification program was launched in 2008 as a way for farmers and wineries to verify their dedication to sustainable farming methods and be able to translate that commitment to consumers. The VinTank designation offers an influential new angle with which to leverage the marketing power of SIP Certification. “As consumers become more sophisticated and conscientious about their wines we felt it was... [Read more...]
Beef Sliders with Stonestreet Winery Cabernet
Making a tasty beef slider doesn't really require a recipe but I always enjoy perusing different ingredient combinations for foods that I cook regularly. This combo is nothing out of the ordinary but why mess with perfection? You are guaranteed to love these grilled mini burgers with spicy mayonnaise, blue cheese and fresh tomato. I enjoyed mine with a glass of Stonestreet Winery Cabernet. Beef Sliders Mayonaise Your favorite hot sauce (I used local favorite Cayucos Hot Sauce) Mini hamburger buns, toasted Ground beef Salt and pepper Tomato, sliced Blue cheese crumbles Preheat the oven... [Read more...]
Zesty Lemon Bars
To me, lemon bars taste like summer and I love this recipe. The crust crumbles like great shortbread and the filling packs a lemony zing. Maybe try pairing these with some Laeitia Vineyard & Winery bubbly (I really just like an excuse to drink bubbly). Zesty Lemon Bars Crust 1 cup white whole-wheat flour, or all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon salt 2 tablespoons butter, softened 2 tablespoons canola oil 1 teaspoon freshly grated lemon zest Filling 3/4 cup granulated sugar 2 teaspoons freshly grated lemon zest 1/3 cup lemon juice 1 large... [Read more...]
Killer Quiche
As in it almost killed me! It isn't that the process was particularly difficult, just that it was particularly LONG. And, I used store bought crust. To be fair, this process may not be arduous to many people plus I am posting this since the quiche was rather tasty. I am of the mindset that although home baked bread is excellent I do not want to be chained to the kitchen for four hours (and this was a four hour quiche). So for me, the end result was great but I will look for short... [Read more...]
Green Wine Chat | Varietals Off the Beaten Path
We explored the lesser known and often overlooked varietals. Joining us was the always entertaining Jerry James Stone, Matt Browne, Stasi Seay, Fritz Westover, and Ashley Routson. And of course we talked about SIP and how certified vineyards are taking care of the land and people. Watch as our friendly group tastes a Roussanne from Cass Winery, an Albarino from Tangent Winery, and a Viognier from Pomar Junction Vineyard and Winery. [Read more...]