January 3, 2010 – 8:42 am
It’s 15 degrees this morning at 8:30. It sounds as though this cold spell will last a while. I keep remembering the wonderful weather in Temecula when we were there about a year ago. With the cold permeating much of the continental US perhaps today is the day to make a big bowl of chili. The spicy aromas will fill the house and the chili will fill the empty stomachs and warm the body. Serve it with corn chips, crackers or home baked bread.
If you are looking for a chili recipe that uses wine, then check out the two chili recipes on Wine Trail Traveler. Both recipes are from Barrington Cellars in New York and both recipes are quite different. Barrington Cellars Cincinnati Chili calls for Baco Noir and the other recipe is Barrington Cellars DeChaunac Chili. If you don’t have the wine called for use your creativity and try another wine. Aren’t the best cooks those who are creative?
Enjoy the cold weather, add some ambiance to your day with glowing candles, and if you have a wood burning stove be sure to use it!
Cheers! Kathy
January 2, 2010 – 9:27 am
We recently opened a bottle of wine from Baily Vineyard & Winery. The bottle was so beautiful that it was tempting to say, “Don’t open this bottle – save it.” However we opened it and are glad we did.
This was a commemorative bottle featuring Temecula, California’s 150th anniversary from 1859 to 2009. On April 22, 1859, the original Temecula post office was approved. The label on the bottle portrays Temecula as it was in the early 1900’s. The back label adds more information about Temecula Valley. “The Temecula Valley has a rich history as the home of the Pechanga Band of Luiseño Indians, cattle ranching, and premium wine producer.”
The wine was a dry Riesling Vintage 2008 with an alcohol level of 11.8%.This wine was smooth and offered nuances of tropical fruit salad with a long fruit aftertaste. Suggested pairings include chicken and pork.
Visit the Baily Vineyard & Winery website before visiting the winery and restaurant; you may find current specials and a coupon.
Cheers! Kathy
December 30, 2009 – 9:56 am
I haven’t discovered many recipes that use champagne as an ingredient. However, if you are planning a New Year’s party check out this recipe. The recipe, Ginger and Peach Tart calls for 2/3 cup of Champagne so you can enjoy the rest of the bottle with your friends. You can find the recipe at http://winetrailtraveler.com/recipes/dessert23.php .
This recipe was provided to Wine Trail Traveler by Steve Pickell, Executive Chef Café Champagne at Thornton Winery, Temecula, California.
Cheers! Kathy
December 29, 2009 – 9:14 am
I am somewhat reluctant taking a hybrid grape wine to a family gathering. When the majority of wine drinkers drink Cabernet Sauvignon, Petite Sirah, Malbec and a Chianti introducing an east coast Chambourcin was a gamble. However, I had a 1997 Chambourcin by Naylor Wine Cellars called Seductivo that I was curious about drinking with fellow wine enthusiasts. So we opened it up. It had a deep red translucent color, red fruit aroma and fruity taste. The tannins were mild and the acid was noticable, but not over whelming. The finish was balanced. Everyone liked this twelve-year old Pennsylvanian Chambourcin.
Chambourcin does well along the east coast and many wineries use it for at least one of the wines in their portfolio. Although usually drunk young, the ‘97 aged well and shows that this French American hybrid can benefit from a decade of aging. Perhaps a New Year’s resolution should include picking up a bottle of Chambourcin and putting it away until 2020.
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Josephine’s Wine Cellar Exhibit
I discovered that there is an exhibit that adds art and history to the world of wine. At the Château de Malmaison in France not far from Paris, Josephine’s wine cellar is currently on exhibit. According to the http://www.napoleon.org website, “The exhibition also touches on the art of table decoration and service, with unique examples of wine glasses embossed with the imperial insignia, and wine chillers and punch bowls in gold and crystal. More than one hundred and fifty objects, documents and account books belonging to Josephine’s suppliers retrace the history of Malmaison’s wine cellar, and the ‘art of living’ in all its finery.”
How I would enjoy the opportunity to visit the Château de Malmaison!
According to other online information the exhibit will also be displayed in Salenstein, Switzerland and Rome in future months.
If you have seen the exhibit, did you enjoy it?
Cheers! Kathy