Archive for March, 2014
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.
Raves From a Special Bordeaux Vintage and Two Valentines Recipes
Writing from the edge of the Russian River in Sonoma With the 2018 harvest all safely in tanks and barrels wine makers and their staffs are on vacations or at least on short weeks as the whole process starts again soon with pruning and field…
A Little Beer, Lots of Wine and A Tenderloin
Writing from the edge of the Russian River in Sonoma As you craft your drinking and dining plans for the last two big holidays of the year I offer you some thoughts on what beer you may want to consider , a report on the…
Beef Tenderloin in a Salt Crust
Mix mayo and Grey Poupon in a two to one ratio and a touch of celery salt or seed and you’ll have a lovely sauce for the beef and for the chilled shrimp or crab that you may decide to serve alongside, both with dry…