Archive for March, 2014
What Started Out Big is Better Small
Writing from the edge of the Russian River in Sonoma County So with all the big wine tasting events around here canceled due to the Covid thing I’ve been working to doing a more food centric feature article for the Whine. I see the Shake…
Creamy Baked Mac and Cheese Pasta
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.
Barbecued Spareribs with Apricot Ancho Glaze
Pair with a modest Pinot Noir or low alcohol Zinfandel or a hoppy beer.
So What To Do When a PR Lady Offers to Send Three Bottles of Wine?
Writing from the edge of the Russian River in Sonoma County So I get an email from a woman with a public relations and marketing firm on the East Coast that represents a number of fairly big time wineries asking me if I would entertain…
Our Last Winemaker
Writing from the edge of the Russian River in Sonoma County Wine maker David Cohen and his wife Priscilla produce award-winning, limited production Cabernet, Merlot, Pinot Noir and Zinfandel handcrafted from the grapes of Sonoma and Napa, the Russian River and the Dry Creek Valley…
Salmon Pan Roasted with Soy Ginger Glaze
The salmon, soy, ginger and mustard cry out for a dark, rich Pinot Noir
Crustless Quiche with Bacon, Gouda, Spinach and Tomatoes
My pie took about an hour to cook through and it puffed up and dripped a bit so a piece of foil under the dish would be a good idea.