Archive for March, 2014
“Mother Nature is a Winemaker” or How I learned to Love Wine from “Humid” and Hot Years
Writing from the edge of the Russian River in Sonoma County Loyal readers will recall that I featured Ms. Montse Reece, the head winemaker at Pedroncelli several months ago (WW- Wine by Land and Water- March 2019) and the gist of the conversation was all…
Grown Up Grilled Cheese with Brie, Cheddar and Shallots
Equipment – Large non-stick skillet or griddle Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches…
What if You Had Nine Brands but Nobody Knew Your Name?
Writing from the edge of the Russian River in Sonoma County Oak Ridge Winery patriarch Rudy Maggio is the classic immigrant success story; family emigrated from Italy and eventually to Lodi; at age 11 he joined his father in the packaged fruit business; in 1980…
What Does that Bottle Cost? Depends on Where You Live and Who Your Retailer Knows
Writing from the edge of the Russian River in Sonoma County Having lived most of my life in the highly competitive Chicago market I’ve always been able to find everything from tires to fresh mozzarella and of course wine and liquor in a store at…
Mortadella and Fontina Calzone Pie
Pairing – I liked a light Merlot or Pinot Noir with the meat and a hint of mustard
Wine by Land and Water
Writing from the edge of the Russian River in Sonoma County This edition of the whine offers an interesting contrast of two noted local winemakers; one who uses the land in his approach to winemaking and one who I jokingly observe is making wine from…
French Onion Bites with Port Onion Jam from Pedroncelli Winery
Other uses for the jam: The Port/Onion Jam also goes great as “condiment” on steaks, hamburgers, hot dogs or sausages and even as a standalone side dish Pair with
Bittersweet Chocolate Tart
The best match for the tart is your partner’s eyes, shining happily, pretty good huh. Try Madeira with some caramelly flavor and bit of a grip. Port would also be right on.