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OneHope Merlot Paired with Italian Sausage Bake

Guest Writer, Meghan Sullivan wrote about a OneHope Merlot wine paired with an Italian Sausage Bake.
Italian Sausage Bake

Italian Sausage Bake

“My husband Andy and I tried a new food and wine pairing for dinner tonight. I cooked a dish called Italian Sausage Bake, a delicious one-pot meal from Katie’s Cucina. The recipe is available online.

The dish contained plenty of vegetables (onion, bell peppers, potatoes, grape tomatoes) and seasonings, complemented by spicy Italian sausage. We paired the meal with a Merlot from ONEHOPE. The wine was dry and smooth, with notes of cherry and black pepper and a tangible oak flavor.

ONEHOPE Merlot Wine

ONEHOPE Merlot Wine

ONEHOPE Winery is located in Napa Valley, and their wine is made in collaboration with Rob Mondavi, Jr. A portion of the sales for every bottle of ONEHOPE wine goes to one of 13 nonprofit organizations, including organizations that provide therapy for children with autism, benefit clinical trials for women with breast cancer, fund pet adoptions, and support veterans. For more information on ONEHOPE’s impact, visit: http://www.onehopewine.com/impact/.”

Seafood and Idaho® Potato Chowder

Check out this recipe for Seafood and Idaho® Potato Chowder. It is a great recipe for these cooler months of autumn.

Seafood and Idaho® Potato Chowder

Ingredients

¼ pound bacon, diced
2 ounces (1/2 stick) unsalted butter
2 medium onions, diced
2 cloves garlic, chopped
8-10 ribs of celery, diced
½ cup flour
2 tablespoons thyme leaves
4 Idaho® potatoes, diced, cooked until just tender
1 pound shrimp, cooked, peeled and chopped (16 to 20 count in a pound)
½ pound crabmeat, chopped
¾ cup heavy cream
Mussel stock (recipe follows)
Mussels and clams from stock recipe
Salt and pepper to taste
Mussel-Clam Stock
1 onion, chopped
4 ribs of celery, chopped
¼ cup chopped parsley stems
1 cup white wine
3 quarts water
20-24 mussels, scrubbed clean
20-24 small clams, scrubbed clean
Salt to taste

Directions

1. Cook bacon in medium stockpot until just crisp. Add butter and melt. Add onions and garlic, season with salt and pepper and cook until soft. Add celery and flour and cook 1 minute, stirring continually with a wire whisk, until the flour and butter/bacon fat are smooth.

2. Pour mussel/clam stock into pot, add thyme and bring to a boil, whisking often to make sure soup is smooth. Simmer 3 minutes until soup thickens and celery is tender.

3. Add potatoes, seafood and cream. Simmer until just heated through. Check for seasoning and serve immediately

Mussel-Clam Stock Recipe

1. Bring onions, celery, parsley and white wine to a boil. Season stock with a pinch of salt. Cook until wine is reduced by half. Add water and return to a boil. Reduce to a simmer and cook 10 minutes.

2. Strain white wine vegetable stock, discard vegetables.

3. Return stock to the pot and bring to a boil. Add mussels and cook approximately 2-3 minutes, until they open.

4. Remove mussels to a plate and allow to cool. Return stock to a boil and add clams. Cook 3-4 minutes until they open. Remove clams to the plate and allow to cool.

5. Remove mussels and clams from shells. Check mussels and remove beards if any. Pour any juices from the plate back into the stock. *This is pure seafood flavor*

6. Let stock settle for 10 minutes. Carefully pour off stock into another container, leaving last 2-3 tablespoons in stockpot. This will capture any sand and grit that may come out of shellfish. Set aside this seafood stock for chowder recipe.

Enjoy!

This chowder recipe was provided by Idaho® Potato Commission.

Hito 2014, 100% Tempranillo

103015aI have had many wines made with Tempranillo both from wineries in the United States, South America and Spain. The grape Tempranillo never caught my fancy until I tried the sample sent to me of a 2014 Hito. This wine helped to change my impression of this widely planted international grape.

The 2014 hits was made with 100% Tempranillo grapes. The wine was a dark purple to black color with a ruby rim. Aromas of dark fruits appear as soon as the bottle is uncorked. In the glass the wine is very fruit forward with blackberries, black cherries and black raspberries. Cooking spices add to the complexity of the taste. The full-bodied wine had mild tannins. The fruity finish yielded to baking spices especially cloves and cinnamon. There was an earthiness on the aftertaste. The suggested retail price for the Hito 2014 is a reasonable $15.99.

103015bIt was the earthiness on the aftertaste that led me to compose dinner for the evening. I began by sautéing some garlic and onions. To the skillet I added sliced mushrooms and the kale. The mixture was served over brown rice and has an autumn earthy theme. Before adding to the rice, I added a splash of the Hito 2014 to the kale and mushroom topping. The mushrooms and kale complemented the aftertaste of the wine.

The producer of Hito 2014 is Cepa 21, a winery and vineyard established in 2007. The focus of the winery is on producing Tempranillo crafted with Tempranillo grapes that have their own unique clone, the Emilo Moro Tempranillo clone. According to the information sheet that came with the wine, “This story of Cepa 21 is rooted in that of Ribera del Duero, the Spanish D.O. with the highest altitude, located in a grand valley situated on the elevated plateau of the Iberian peninsula.” The Mediterranean climate influences the vineyards and the vines may receive 2400 hours of sun.

Cepa 21 encourages wine tourism by offering tours of the winery. Wine enthusiasts are able to choose between a number of activities including harvest workshops and local cultural visits. When planning your visit to Cepa 21 consider dining at their onsite restaurant. English speaking tours are also offered. Online photos show a large modern style building surrounded by many acres of vineyards.

If I ever have the opportunity to visit wineries in the Ribera del Duero, Cepa 21 is on my list of wineries to visit and write more about.

Autumn Rice Recipe

103015cIngredients

olive oil, enough to coat the bottom of a skillet
1 onion, diced
2 cloves garlic, minced
2 cups sliced mushrooms
2 cups of chopped kale leaves, torn with ribs removed and discarded
salt and ground black pepper to taste
½  cup of Tempranillo
1 cup of uncooked brown rice

Directions

1. Cook rice according to package directions or your favorite method of cooking rice.
2. Heat oil in a skillet over medium-high heat. Sauté garlic and onion for about five minutes.
3. Add mushrooms and cook, stirring and mixing with the onion and garlic.
4. Add kale and stir into the mixture.
5. Add wine and stir mixing into the mixture.
6. Cover and put heat on low until rice is finished cooking.
7. Place rice on a dinner plate and top with the kale, mushroom, onion and garlic mixture.

Pair with Hito Tempranillo.

Cheers,
Terry and Kathy

Adults Can Also Have Fun with Halloween!

Halloween is for dults, too!

Halloween is for adults, too!

Halloween isn’t just for children! If you don’t expect a lot of child-aged trick and treaters for Halloween, why not plan a simple Halloween get-together with your friends and family?

Decorate with orange and black crepe paper and wine glasses filled with Halloween candy. Hobby Lobby, Michaels, and Jo-Ann’s are wonderful stores where you can buy additional Halloween and autumn items to include in your décor.

Add a Candy and Wine Pairing Tasting

A chart for candy and wine tasting chart is available online. It may be just what you need to help plan this unique pairing. When planning a candy and wine tasting for Halloween focus on a few of the many popular Halloween candies.

Before the candy and wine tasting, prepare some other types of food perhaps tapas, pizza, pretzels and chips. Have additional beverages available including: coffee, tea, and water.

Write a Haiku about the Wines and Candy

Challenge each of your guests to write a haiku for each of the tastings. A typical haiku has three lines with 5 syllables on the first line, 7 syllables on the second line and 5 syllables on the third line.

Create Art

If you collect wine bottle corks, share some of your excess corks with others at your party. Using a little ingenuity corks can be used to make some creative Christmas ornaments. Perhaps you can turn some of the corks into gift tags.

Just as some wineries offer paint and wine classes, you may want to create a space and materials for wannabe painters to try their hand at painting wine glasses or wine bottles.

It’s your party in your home, so be sure to have fun while providing fun for others.

Cheers!
Kathy

Halloween Photos at Winery Tasting Rooms

In October we visited several wineries in the northeast section of Ohio. Below are several Halloween decorations we discovered at these wineries, many along Lake Erie. They certainly are into Halloween.

What I like the best about Halloween are the decorations. Wine lovers and travelers who visit wineries are likely to find bright, cheerful and scary decorations announcing the coming of Halloween.

Do you have winery Halloween photos to share?

Enjoy!
Kathy

Salton Intenso Cabernet Franc

102615aWe received a request to sample a Cabernet Franc from a winery in Brazil. The business traces its founding to 1910 by the family of Italian immigrant Antonio Domenico Salton. This is one of the oldest family run wineries in Brazil. The third generation is grooming the fourth generation to run the business in the future.

The winery produces a portfolio of wines in seven different collections. The Cabernet Franc we received is part of the Convivium Collection. The average price in the United States is $14 according to wine-searcher.com. Grapes for the wine were sourced from the Campanha wine region in Southern Brazil. The grapes were harvested in the second half of March (Southern Hemisphere).

The winery is opened daily for wine tourists. The winery offers different tour packages that include winery tour and tastings from the different collections.

102615bThe 2012 Salton Intenso Cabernet Franc had an opaque dark ruby to dark purple color. The intense aroma offer dark fruit and spice notes. The taste reminded me of blackberries, black raspberries, and cloves with a hint of cinnamon. The full-bodied wine had mild tannins and the finish was crisp with fruit yielding to baking spices. The back label of the bottle is very consumer friendly. Graphics and few words are used to inform the buyer of the grape variety, when the grapes were harvested, drinking temperature, tasting notes and bottle storage. Regarding storage, the 2012 could benefit with additional storage for several years. It would be interesting to try this vintage after seven and ten years. The wine pairs well with tomato based sauces used on pasta or stuffed peppers.

This is the first wine, that I can recall, that I have tried from Brazil. Most of the South American wines I have tasted were from Argentina, Chile and Nicaragua. Inspired by this wine and with the weather turning colder in Central Maryland, Kathy and I decided to make chili. Added to the crockpot was a cup of Salton Intense Cabernet Franc. Throughout the day, when taking off the lid of the crockpot to stir the chili, there were wonderful aromas of the Cabernet Franc. The recipe is below. Enjoy!

102615cCrockpot Chili

Ingredients

1 sweet onion
2 cloves of garlic
extra virgin olive oil
1 lb ground beef
1 can 28 oz diced tomatoes
1 15.5 oz can black beans, drained
1 c Cabernet Franc
Spices: pepper, salt,
4 T Penzey’s Chili Powder (regular)

Directions

  1. Dice sweet onion and garlic.
  2. Sauté the onion and garlic in a skillet thickly coated with olive oil.
  3. Add to the crockpot the tomatoes, black beans, Cabernet Franc and the sautéd onions and garlic.
  4. Set crockpot to medium heat setting.
  5. Brown the ground beef and add to crockpot.
  6. Add salt, pepper and chili power to crockpot. Cover.
  7. Cook on medium heat for 8 hours.

Recipe by Terry Sullivan, Wine Trail Traveler

Cheers,
Terry

Champagne Story Is Intriguing

French champagne

French champagne

Yesterday was Champagne Day. I love the idea of Champagne Day and sparkling wine celebrations. Unfortunately there is some erroneous information about the development of champagne.  Yesterday I received an email with a link to Champagne Day that indicated that Dom Perignon quoted about seeing the stars when he first created champagne. Unfortunately this is one of those myths that is delightful to read and hear about but according to winemakers in Champagne, France not quite the true story.

In a blog Terry wrote in March 2015, he wrote, “Champagne has the legend of Dom Pérignon, the blind monk at the Abbey of Hautvillers who invented champagne. The only truth in this legend is that there was a Dom Pérignon and he made wine. He probably wasn’t blind and he probably tried to stop effervescence in still wines not deliberately create it. Besides, the method of deliberately creating fizz with a secondary fermentation was already established prior to Dom Pérignon becoming the cellar master at the Abbey of Hautvillers. The first intentional crafted sparkling wines made in Champagne occurred about 15 years after Dom Pérignon’s death. But, if you say something enough times, it becomes true.”

champagne in Champagne, France

champagne in Champagne, France

Earlier in March 2015 Terry wrote another blog about the origins of sparkling wine and Champagne. In a salute to Champagne and if you want to be informed about Champagne, be sure to read his online blog, Sparkling wine before Champagne.

Myths are cute, easy to remember and create memories but when talking about any subject whether it is food, wine or politics, truth and facts are most important.

Another champagne topic of interest is the idea that only champagne produced in the Champagne region of France may be labeled as a Champagne. According to the TTB, a few exceptions are made in the United States. Under the proof that a winery has been producing and labeling champagne for a certain number of years, the winery may be grandfathered in. According to the TTB, “Following years of negotiations, the United States and the European Union (EU) signed an agreement on trade in wine on March 10, 2006.  In the agreement the U.S. committed to seeking to change the legal status of the semi-generic names to restrict their use solely to wines originating in the applicable EU member state with certain exceptions, in particular, a “grandfather” provision.  Under the “grandfather” provision, any person or their successor of interest may continue to use a semi-generic name on a label of wine not originating in the EU provided the semi-generic name appeared on a Certificate of Label Approval (COLA) that was issued prior to March 10, 2006.” Thus you will find a few sparkling wines in the United States labeled champagne.

The US wineries continuing to use the word champagne have two basic underlying reasons for doing so. Number one is that champagne refers to a type of wine, not a geographical region. Number two is that a winery has been producing and labelling wine as a champagne for many years or decades, some over a century and should be allowed to continue to use the name.

One of these US wineries is Thornton Winery in Temecula, California, whose chef also provided us with a delightful dessert recipe in which a little champagne is used.

Ginger & Peach Tart

Ingredients

1 package puff pastry tart shells 4-5” diameter
3 medium firm fresh peaches
1 T Minced crystallized ginger
½ cup granulated sugar
2/3 cup Thornton Brut Champagne

Directions

1. Place peaches into boiling water for 1 minute (to loosen skin). Transfer peaches into a bowl of ice water. Once cooled peel peaches, cut in half, remove pits and dice into ½” cubes.

2. Combine minced ginger, sugar and wine in a large pan. Cook ingredients until wine is reduced by half, about 5 minutes. Add diced peaches and continue to cook 3-5 minutes more. Remove from pan and let cool in refrigerator.

3. Cook tart shells according to instructions on package, let cool. Do NOT refrigerate.

Spoon peach mixture into cooled puff shells, serve with warm sabayon.

Yields 6

Recipe was provided by Steve Pickell, Executive Chef Café Champagne at Thornton Winery. A Wine Trail Traveler article about Thornton Winery is available online.

In any event if you enjoy champagne, continue on!

Cheers!
Kathy

Georgian Wine Selected for Decanter’s 40th Anniversary Celebrations

 

Ramaz Nikoladze

Ramaz Nikoladze

Congratulations go to Ramaz Nikoladze for the selection of his Tsolikouri Nakhshirgele 2013 by Decanter.

According to http://news.hvino.com, the Tsolikouri Nakhshirgele 2013 was recommended by Caral Capalbo who wrote: “I love wines that make you question the status quo. This beautiful, amber-coloured white is made – as many of Georgia’s best wines are – in qvevri (large traditional clay vessels buried in the ground). Ramaz Nikoladze produces it from 100-year-old Tsolikouri vines in the Imereti hills of central Georgia, with three months of stem-free skin contact. The wine’s exotic notes of spice, apricots and tea ride with exciting energy to a finely tannic, elegant finale and go just wonderfully with food. Drink 2015-2017.”

Terry and I are so very pleased that a Georgian wine is receiving such high praise and included in Decanter’s 40th anniversary.

Tasting Tsolikouri with Ramaz in Georgia

Tasting Tsolikouri with Ramaz in Georgia

We visited with Ramaz and tasted his wines in his vineyard in 2013. At the time we tasted the Tsolikouri 2012 and wrote about it. “We also tasted Tsolikouri 2012 that was a gold color. This wine had skin contact for two months and was aged for 10 months in qvevri. The wine offered an aroma and taste of dried yellow fruit and floral notes. The finish had tannins and fruit with fruit yielding to floral notes.”

Tsolikouri 2012

Tsolikouri 2012

After our visit to Ramaz’s we wrote an article about Ramaz Nikoladze’s Wine Cellar in which we included information about the vineyards, harvest, and winemaking techniques. The article is available online.

Again congratulations to Ramaz!

Cheers!
Kathy

New World, Old World, Ancient World: 8,000 Vintages

Nina Kalandia, writer director and producer of "The Land of 8,000 Vintages."

Nina Kalandia, writer director and producer of “The Land of 8,000 Vintages.”

Our guest writer today is Nina Kalandia who is writing and producing the film The Land of 8,000 Vintages. Nina explains the film and how you can get involved.

Nina Kalandia:

I am an emerging indie filmmaker currently working to produce an American-Georgian cinematic film The Land of 8000 Vintages which should go into production on the first day of spring vernal equinox 2016.

The Land of 8000 Vintages is a cinematic experience and biographical film revolving around the ancient world of wine, interweaving an explorative journey of Americans, whose coincidental encounter with Georgian wine culture became an inspirational occurrence spurring a major change in their lives. Capturing elements of historic priority, the project becomes the first-ever English language film to explore the world of ancient wine culture with 8,000 years of uninterrupted winemaking tradition.

The country of Georgia is situated in the Caucasus’ region which is where the first wine making practices were made. However, Georgia is the only country in the world where wine has been made continuously for 8,000 years despite its turbulent history, with the most archaic, time tested methods, and the only wine making technique recognized by UNESCO as intangible heritage and contribution to humanity.

102215bBy supporting The Land of 8000 Vintages film project, you help in bringing a beautiful story of wine, tradition and life in Western Eurasia, still considered to be a most unusual part of the world, to wine enthusiasts and wine lovers. You become a conservator of this eclectic knowledge, which also supports indigenous South Caucasian communities with their experiences gained over the centuries. You can really be a part of the story that started the world of wine. Furthermore, backing the film will help encourage independent filmmaking and promote cross-cultural understanding through the medium of cinema.

There is also a unique opportunity of “New-World wine sponsorship for Ancient-World wine embellishment” via underwriting of the film’s production which would also serve as an indirect advertisement for these forward thinking enterprises.

The film funding campaign is offering Executive Producer, Official Sponsor of the film and other perks (depending on the amount of contribution) for tax-deductible contribution for the benefit of the arts, women in film and keepers of ancient cultural traditions. This film will help bridge the gap between modern wine enthusiasm and an ancient wine making tradition, highlighting an important historical social component from a little known country currently gaining traction in the minds of the relatively informed few.

The Land of 8,000 Vintages becomes  a collaborative project between cinematographers, composers, winemakers and philanthropists across the globe. The film documents a year in a life of a vine and the wine making process concluding with the bottling of the 2016 vintage.

The tax deductible contribution is possible through our fiscal sponsor From the Heart Productions (FTHP) Inc which believes this project will make a positive contribution to society and the field of filmmaking. People that wish to make a contribution may visit the website for the crowd funding campaign: http://igg.me/at/8000vintagesfilm.

You can also make check donations payable to From the Heart Productions, and indicate the name of the film, The Land of 8,000 Vintages, on the memo line. Mail check to:

From the Heart Productions
1455 Mandaley Beach Rd.
Oxnard Shores, CA 93035

Thank you very much in advance!

Nina K.

 

DC’s Georgian Wine Tasting: What You Missed

Georgia: The Birthplace of Wine

Georgia: The Birthplace of Wine

Yesterday was the final Georgian wine tasting in October, ending in Washington DC. About 60 wine enthusiasts attended the tasting and everyone appeared to have an enjoyable wine tasting with tasty appetizers. The day was chilly but sunny in the District of Columbia, as we found our way to Vidalia Restaurant close to Dupont Circle. It did not take long to walk several blocks. We walked past the White House as our house guest, Tamta from The National Wine Agency, wanted to see the White House since this was her first visit to Washington.

102015a

Tamta from Georgia’s National Wine Agency

After several more blocks we arrived at Vidalia Restaurant. The facility is located on the lower level and is divided into several rooms. The rooms are decorated with a comfortable but sophisticated atmosphere.

Lisa Granik MW

Lisa Granik MW

The first part of the wine tasting was a seminar led by Lisa Granik MW, a Georgian wine enthusiast. Lisa described the Georgian wine industry and touched on its history and how grapevines were used to help spread Christianity across the land. Her presentation included mention of qvevris and terroir. She said, “Wine is so much a part of Georgian life.” Another comment was “Vines grow like ivy.” Lisa followed this up by guiding us through a tasting of several Georgian wines.

IMG_7987

Friends at the Georgian wine tasting

At the end of the seminar, we went to other rooms to taste numerous Georgian wines and talked with several wine consultants/importers and also winery owner and winemaker Malkhaz Jakeli of Jakeli Organic Vineyard and Wines in Kakheti, Georgia.

Since we had previously visited several Georgian wineries, we focused on tasting wines produced by wineries unknown to us.

The wines available during the wine tastings were from 14 Georgian wineries. The wineries included: Bagrationi 1882, Jakeli, JSC Sarajishvili, JSC Telavi Wine Cellar, LaGvinari, Orgo, Our Wine, Pheasant’s Tears, Schuchmann, Shalauri, Shalvino LTD, Teliani Valley, Vinoterra and Wine Man LTD.

 

Nina Kalandia, film director, discussing "The Land of 8000 Vintages"

Nina Kalandia, film director, discussing “The Land of 8000 Vintages”

While we tasted wines, we also were offered numerous hors d’oeuvres. Everything was very enjoyable including the many conversations with fellow wine lovers. One of the many people attending was Nina Kalandia, who is an enthusiastic supporter of all things Georgian and is currently focused on producing the film, The Land of 8000 Vintages.

The importers who bring Georgian wines into the United States who were in attendance included: Pacific Wine Marketing Group, CORUS IMPORTS, and Georgian Wine House of Greater Washington.

If you haven’t had an opportunity to taste wines from the country Georgia, just may be it’s time you did.

Cheers!
Kathy

 


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