Archive for December, 2018

“Whose Bubbles are These?”

Writing from the edge of the Russian River in Sonoma County It has come to my tasting attention over the last year or so that a number of wineries known for their big reds and luscious whites are now featuring a sparkling wine when in…

Smoked St Louis Cut Pork Ribs with Zinfandel BBQ Sauce

Suggested Wine – Pair these barbecued ribs with a smoky, bold Washington state Syrah.

“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…

Mushroom Pate with Cream Cheese Sherry and Parsley

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