Thursday, July 28, 2011

Wine Review: White Oak 2009 Sauvignon Blanc


This wine is a light straw color. The nose has aromas of bright fruit, primarily citrus (grapefruit), pears, apples, and lemon zest. The palate mirrors the nose, along with hints of wet stone, and a bit of minerality. This wine has good acidity and a nice finish, which makes it a good wine to sip alone or to pair with food.

 I paired this wine with fresh goat cheese on crackers. I also think this wine would pair well with a sheep's milk cheese called Ossau Itray (oh-soh-ee-RAH-tee) http://www.artisanalcheese.com/prodinfo.asp?number=10074. In addition, I would pair this wine with seafood, appetizers with artichokes and spinach as the main ingredients and light cheeses. Note: This wine was a sample provided by White Oak Vineyards & Winery http://www.whiteoakwinery.com SRP $16.00

Glass Corks



http://www.vinivino.com/blog/syrah-cusumano-2008-wine-of-the-week/

This glass cork was introduced to me about two weeks ago in a chic wine shop in Jackson, MS. I was visiting my dear friend Donna, and I told her I wanted to check out a nice wine shop. When I told the wine sales guy about my blog, he showed me the glass cork and we both went on and on about them.

 He predicts that the corks will start to be produced in other colors besides the clear glass. He gave one to me and I felt like I got a small treasure; I keep it in my purse so I can show other wine lovers my new treasure!

The wine world is full of small and big treasures; I guess that is why I love it so much! There is something for everyone to experience.

Cheers,

Lorrie

Wine Review: Ceja 2007 Sonoma Coast Pinot Noir


This wine is a garnet color. The nose has aromas of dark fruit, herbal notes and spice. The palate mirrors the nose with a great balance of dark fruit, plums, dark cherries and raspberries with hints of earth, herbal notes and spice. The wine has a nice acidity, that begs to be paired with food. This Pinot Noir is not shy at all!

I would pair this wine with pan seared salmon brushed with olive oil and seasoned with sea salt, black pepper and Herbes de Provence http://www.vgourmet.com/Herbes-de-Provence/p/VIC-00105&c=VictoriaGourmet@SeasoningBlends, roasted chicken, fried chicken, pork roast with finely minced sage in the gravy, lamb, duck and Cypress Grove Chevre Purple Haze goat cheese. In addition, I think this wine would pair well with grilled Portabello mushrooms, brushed with olive oil http://www.rutherfordranch.com/products/product.php?productid=16154&cat=258&page=1 and seasoned with sea salt http://www.vgourmet.com/Anglesey-Sea-Salt/p/VIC-00116&c=VictoriaGourmet@SeaSalts and black pepper.

 Note: This wine was a sample provided by Ceja Vineyards  http://www.cejavineyards.com for review. SRP $50.00

Note: The salts, seasonings and olive oil were samples provided for review a while ago. I love these products and utilize them in the recipes I prepare to pair with the wines I recommend. I am a stickler for perfection, and when I find the right products I stand by them!

Also, I love this seas salt on french fries http://www.vgourmet.com/Australian-Flake-Salt/p/VIC-00141&c=VictoriaGourmet@SeaSalts. Try frying your own chicken or picking up your favorite take out chicken and making homemade french fries and sprinkling this sea salt on top of those hot fries and sip on this wine along with the fried chicken. Sometimes I cheat and fry Ore Ida frozen fries in canola oil, and sprinkle this sea salt on top. I think it is so "chic" to pair a simple food pairing with an elegant wine.

Cheers,

Lorrie

 

Thursday, July 21, 2011

Wine Review: Ceja Napa Valley-Carneros 2008 Chardonnay


This wine is a light straw color. The nose is filled with fresh fruit aromas, which are somewhat tropical when your nose enters the glass. There are aromas of pears, citrus, primarily orange zest, and lemon zest jumping out of the glass.  The palate mirrors the nose, along with a crisp, clean mouth feel with a hint of toast. The finish is long, with those notes of citrus, primarily lemon zest. This chardonnay is well balanced and is great to sip alone or to pair with foods because of it's nice acidity.

 Also, if you are an "ABC" person, meaning "anything but chardonnay" wine drinker, this wine will be a pleasure for you to drink! I am so happy that the "oak" is restrained in this chardonnay; I believe that is what makes it a wonderfully balanced wine. I paired this wine with Ossau Itray sheeps milk cheese http://www.artisanalcheese.com/cheeses/Ossau-Iraty .

I would also pair this wine with roasted chicken, fish, shrimp, crab, appetizers with spinach and artichokes (Note: See recipe below), goat cheese and other light cheeses. Note: This wine was a sample provided by Ceja Vineyards. http://www.cejavineyards.com SRP $34.00

Try the recipe below with this wine and let me know what you think!


Spinach and Artichoke Pinwheels

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup mayonnaise
  • ½ cup grated Parmesan Cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • Egg wash (1 egg whisked with a tablespoon of water)
  • Dash of Sea salt

*Parchment paper for baking

Preparation

Preheat the oven at 400 degrees

Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Thaw puff pastry at room temperature for 30 minutes

Unfold pastry and place on a lightly floured place or on heavy plastic wrap

Spread one half spinach mixture over pastry sheet, leaving an 1/2 inch border

Roll up pastry, jelly-roll fashion, pressing to seal seam, wrapping in heavy duty plastic

Repeat procedure with remaining mixture and pastry

Freeze 30 minutes, cut into ½ inch thick slices

These can be frozen up to 3 months

Brush with egg wash before baking. Place pinwheels on a parchment paper lined cookie sheet

Bake at 400 degrees for 20 minutes or until golden brown

Yield 4 dozen

Wednesday, July 13, 2011

The Screw Cap Debate



This is such a touchy subject! Some of us including me,  love the romance of opening a nice bottle of wine with a corkscrew; but there are times that a screw cap is just a joy for me. I happen to think that having a screw cap helps to keep the wines preserved longer due to one of wine's enemies, oxygen.

Okay, it may not be the most romantic way of opening up a bottle of wine, but at times, romance is overrated! If you open a nice bottle of Sauvignon Blanc or Pinot Gris and can't finish the bottle the screw cap will keep the one fresh and maintain the wines integrity for a few days. Bottle stoppers, just don't work as well in my opinion. I own the Screwpull wine saver which basically pulls the oxygen out of the bottle and creates a seal with little rubber bottle stoppers.

This system works pretty good for reds, whites and rose`s, but if you can just screw the cap back on why not? I am open and can go either way, but the screw cap is so convenient and you don't have to bring a corkscrew if you are going to an outside event or to a person's home who may not own a corkscrew. Yes, many of us wine lovers have friends who don't drink wine, so we "bring our own bottle" to to gathering with friends who don't drink wine, so we have to go out prepared. This is another great wine with a screw cap.




 Here is another one of my screw cap picks for summer.


These wines are great to sip alone or to pair with light cheeses, goat cheeses, seafood, chicken, pork, and salads topped with Feta, Manchego or fresh goat cheese. Sauvignon Blancs pair well with fresh goat cheese dusted with dill, try the Cypress Grove Chevre Dill variety. Pinot Gris pairs well with light cheeses, grilled shrimp and crab, especially crab cakes.  I also like to just sip it alone!

Note: These wines were provided for the review by Art + Farm Wines and J Wine.

I still love the romance of using my antique corkscrew that I got in New Orleans in an Antique store on Magazine Street after Hurricane Katrina. I love the fact that so many hands have used it, and it is still in working condition. I also wonder about what wines were opened with my beautiful antique corkscrew and how much fun the folks had when drinking their wine.

My Antique Corkscrew from New Orleans

Excuse the photo; I have not mastered the art of paintbrush!













Monday, July 11, 2011

News From The Hess Collection Winery

MacPhail Family Wines Joins The Hess Collection


Winemaker James MacPhail Will Lead Sequana And MacPhail



NAPA, Calif. (July 11, 2011) — Winemaker James MacPhail is joining The Hess Collection in a move described as “a coming together of two families”, bringing along his MacPhail Family Wines while continuing his work as the founding winemaker for
Sequana Vineyards.


The Hess Collection will acquire the MacPhail Family Wines brand, as well as existing inventory, and winemaker MacPhail will continue to be the hands-on winemaker for both Sequana Vineyards and MacPhail Family Wines. Details of the acquisition will remain private.

“While working with the team at The Hess Collection to build Sequana Vineyards, I developed a solid appreciation of our shared ideals and commitment to Pinot Noir,” explained MacPhail. “This ‘union’ allows me to focus on what I love to do best, which is simply crafting limited production Pinot Noir from exceptional appellations, continuing our exploration of the finest Pinot Noir vineyards.”


Gary Bulger, president of The Hess Collection, said MacPhail Family Wines complements and builds on the success that Sequana Vineyards has enjoyed since its first vintage in 2007. “We have long considered James to be a part of our extended family, and we welcome the opportunity to enhance and enrich our relationship.” Bulger said no changes are planned with either winery.


MacPhail Family Wines was founded in 2002 with a “sole passion to handcraft Pinot Noir from premier Sonoma and Anderson Valley/Mendocino appellations.” Sequana Vineyards, with a debut vintage in 2007, focuses on cool-climate growing regions, principally Green Valley of the Russian River Valley and the Santa Lucia Highlands, in Monterey. Both projects have received notable acclaim from wine reviewers and the wine trade alike.


MacPhail Family Wines and Sequana Vineyards offer a variety of vineyard designated wines of limited production, usually just a few hundred cases for each expression. MacPhail produces 4,000 cases annually, while Sequana produces about 11,000 cases each year.


Sequana Vineyards wines range in price from $32 to $50, with MacPhail Family Wines offerings at $40 to $60.


James MacPhail followed an unconventional path to winemaking, growing up in Marin County in a family with roots dating to the 1880’s and broad-ranging interests in disparate business interests, including dairy farming near Tomales Bay as well as ventures in appliances, building materials and natural gas.


His early experiences included travel, the arts and athletics. He became an accomplished classical pianist and bagpiper, most famously playing “Amazing Grace” solo in San Francisco’s Davies Symphony Hall for Queen Elizabeth when she visited Northern California in 1982. In 1983, he became the youngest swimmer to swim across the Golden Gate, and remains a nationally ranked Masters Class competitive swimmer.


After an early career in hospitality, he began apprenticing with notable Sonoma County winemakers, and quickly focused on Pinot Noir, and a passionate bond was formed. He still crafts other varietals into much appreciated wines, but Pinot Noir has become his signature.


“Making wine has always symbolized something very special to me,” James remarked. “Slowing down, letting the creativity lead you in this fast paced world, is a rare privilege. Hand-crafting wines that bring joy to people, encouraging them to spend quality time with friends and family, is something I truly appreciate.


“For me, Sequana and MacPhail Family wines are all about creating and sharing my passion, whenever and wherever I can.”

## ### ##

Digital Art Available






Logos: MacPhail_Logo.jpg The_Hess_Collection_Logo lo res.jpg



Jim CaudillDirector, Public Relations & Hospitality

The Hess Collection | 4411 Redwood Road Napa CA 94558

Tel: 707.265.3489 | Mobile: 707.299.0796 | jcaudill@hesscollection.com



Hess Family Logo with Brands



Wine Review: Lilith 2006 Heathcote Shiraz



This wine has a deep dark garnet color. The nose is beautiful with aromas of dark fruit. The palate has some noticeable tannins, which means it is definitely a food wine, with dark fruit flavors, like cranberries, currants, dark plums and a bit of white pepper. This wine is tight and would be a great wine to cellar for a while or open and decant for a few hours, or in the morning if it is to be served for dinner. This wine is not your typical Shiraz from Australia; it is not jammy and is very balanced. I paired it with my Cranberry Glazed Turkey Burgers; it was a perfect pairing. Note:  This wine was a sample from Art + Farm Wine http://www.artfarmwine.com SRP $40.00

 Lorrie's Cranberry Glazed Turkey Burgers

Cranberry Glaze Recipe

Ingredients

(1) 14 oz. can of Ocean Spray Jellied Cranberry Sauce
3 tablespoons of sparkling Cava Brut Rose` or Shiraz
1/4 teaspoon of crushed red pepper

Preparation

In a saucepan add the can of jellied cranberry sauce, crushed red pepper and wine. Cook on medium-low and whisk until the mixture resembles a glaze. Note:  Whisk throughout the the entire cooking time.  Then reduce the temperature to low and cook for 20 minutes.

Turkey Burger

Ingredients

1.5 pounds of ground turkey (dark meat)
2/3 cups of Italian bread crumbs
3 tablespoons of finely chopped seasoning (sweet onion, celery and Italian parsley)*
1 teaspoon of Tony Chachere's Original Creole Seasoning http://www.tonychachere.com
1 large egg
1/2 teaspoon of finely chopped fresh sage, or a pinch more...
1/4 teaspoon of dried thyme (put in the palm of your hand and rub to release the oils and aroma)

Preparation

In a large bowl mix all ingredients together. The mixture will feel very soft and loose; don't worry! In the bowl, with your hands divide the mixture in half and the halves into thirds to get 6 equal size patties. Place patties on a cutting board. The mixture is delicate, so gently place them in a heated  frying pan (* flick a drop of water in the pan, if it pops back at you, it is ready for you to fry the burgers) with a little canola oil or grill that has been oiled or sprayed with canola oil and use a metal spatula. Wash spatula or use another metal spatula for cooking the burgers.

Cook burgers until they can easily be released from the cooked side and begin to glaze; cook on medium high at first to get the brown color, then reduce heat to medium to finish cooking. If frying them in a frying pan, as I did due to the summer heat in Little Rock, just glaze the top with a brush about 3 or 4 times; if grilling outside, you can glaze both sides. Cook until both sides are browned and thoroughly cooked inside, about 4-5 minutes on each side; the patties were thick.

 I just put them on a bun with a little mayonnaise, because the flavors are so great, you can be a food purist, and not add the usual burger fixings because it is really like a Thanksgiving burger. This burger  is like a Thanksgiving dish in the summertime, in the form of a burger. I would serve this with sweet potato fries as the side.

*Note : I put one sweet onion, 2 stalks of celery, cut in thirds, and a third of a bunch of Italian Flat Leaf parsley leaves in a food processor and pulse until they are finely chopped. I then put the seasoning in a container to use as needed. 

This is one of the best turkey burgers that I've ever tasted, if I say so myself. Also, I purchased my ground turkey from my local Fresh Market; their meats are so fresh , it is worth the extra pennies or dollar per pound for the ground turkey.

I also paired it with a rose` Cava that I had open in the fridge. It was an okay pairing, but the cranberry glaze really worked well "Lilith!"

I also think that the label is cool, that you can make them into wine candelabras.



Try this recipe and wine pairing and tell me what you think!

Cheers,

Lorrie



Wednesday, July 6, 2011

Cupcakes Are All The Rage!

My cupcakes on my lovely platter that got broken!

I love watching the cooking channels because,  you can gather ideas and tweak recipes to make them your own. I added a little pure vanilla extract to Ina's Ganache recipe and dipped cupcakes made from Pillsbury's yellow cake mix, okay, I cheat sometimes. These cupcakes look like grown up cupcakes. I like to use Folger's Instant Coffee Granules or Nescafe Taster's Choice instant coffee. Here is Ina's link: 
Thanks to the Food Network for allowing us to find great recipes.

Cupcakes have become so popular that there is a show on the food channel entitled. "Cupcake Wars." I think we love then so much because they in a paper lined wrapper and it is "just for you; no knife needed!"

They can be decorated with fresh non-toxic flowers, flowers made of candy, fruit, shimmering sugar, the ideas are limitless. Also,  check out these beautiful cupcake liners  http://www.kitchenkrafts.com/product.asp_Q_pn_E_PP1620. Also, people are putting the cupcakes on tiered serving pieces to really make a grand statement.



Williams & Sonoma

I think that if you have an outdoor party and serve grilled burgers and pair them with red wine; the deep chocolate flavor of the cupcakes will be the perfect end to a casual meal.

Well, burgers have become a little dressy these days, with all the new cheeses and sauces, etc. that can enhance a burger to "gourmet status." Try this Merlot from Rutherford Ranch with the above burger and cupcake pairing and let me know what you think. Note: This wine was a sample provided by Rutherford Ranch Winery http://www.rutherfordwine.com  SRP $18.00

Tuesday, July 5, 2011

Chef Anne Burrell Inspired Me



I love watching the cooking channel, and I have became a fan of chef Anne Burrell. So, I decided to make her Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese; Anne has it as a topping on a salad, but I choose to serve it as an appetizer.  I paired the appetizer with Segura Viudas Brut Rose`Cava, it was inexpensive and after I bought all of the ingredients, an inexpensive Cava fit into my small budget.

I usually post my own original recipes, but this turned out so well, I felt that I had to share this with you. Of course I used certain brand ingredients like Ecco Extra Virgin Olive Oil by Rutherford Ranch Winery http://www.rutherfordranch.com , Fini Balsamic Vinegar , and LA Bonne VIE Goat Cheese that I purchased from my local Kroger's grocery store.

 Black Mission figs were hard for me to find, but my local Fresh Market had finally got some in, and also had some lovely prosciutto in the deli case. I grilled my tasty appetizers on my Emeril's cast iron grill pan. I purchased a set of his pots about three years ago it was a bonus gift, and the grill pan works well when you want to grill indoors. It has been too hot in Little Rock to grill out doors.

http://www.foodnetwork.com/recipes/anne-burrell/grilled-prosciutto-wrapped-figs-stuffed-with-goat-cheese-recipe/index.html

I want to say thanks to the Food Network for allowing us to find great recipes. This is my first recipe of chef Burrell that I have made, and now I'm gathering up my ingredients to make it again; they were wonderful! I'm sure they would have paired well with a still rose` wine as well, but at $7.99 for the Cava, I felt I could not go wrong!


Cheers,

Lorrie

Monday, July 4, 2011

For The Love Of Wine

Dear Readers,

I just wanted to share with you all an article that heightens my humility, makes me proud, makes me want to cook, review wine,  and share my experiences with you. I hope that this article will take you on a walk into who Lorrie S. LeBeaux is as a person, mother, wife, friend, educator and wine writer.
This was a chalkboard that was hanging in my kitchen of my home in New Orleans, before Hurricane Katrina. I had taken a photo of it to put in the newsletter I started writing in 2005, "Life's Little Luxuries Newsletter."
I saved a bag of photos when I evacuated my home a day before Hurricane Katrina hit New Orleans. Well, I look at the pictures of how my home was set up for entertaining and photos of the dining room and kitchen when I was preparing for a wine tasting event, and just the pictures of my home and life before the storm. The chalkboard has Lorrie's  Wine Picks as the title and a listing of some of the wineries who supported me in the beginning of my writing. Look closely and you can see, Schramsberg, Rutherford Ranch, Honig, and Ceja Vineyards written on the board.  I saved the chalkboard when I returned to my damaged home, the bottom just needed to be wiped off and it now hangs in my kitchen in Little Rock, AR.
They all still communicate with me and send me wines to review. I want to thank them from the bottom of my heart.  Life has it's challenges for all of us, but I hope that my story helps you remember that you can survive even the worst of times and keep on living.
http://www.wine-blog.org/index.php/2010/05/26/how-new-orleans-and-wine-come-together-in-the-same-breath/

Thank you Jo Diaz for allowing my story to be told. Also, thanks to all my friends who provided heart felt comments on the blog article.


This was what I called my Wine Diva Display.  I took this photo of some of my favorite wine things, especially my wine sandals. I could sparkle and serve my guests food and wine all night! This was going to be a picture for my newsletter.  Here are some of my other favorite wine related photos of my home before Hurricane Katrina. Boy, we had some good times!


Getting Ready for a Wine Tasting 2005

Excuse the lines, that is how the scan scanned these pictures.


This picture was taken in my kitchen. Schramsberg Blanc de Blanc and my famous Oyster Appetizers.

And this was a photo of the wine cellar never staying filled; there was always some party going on back then. So again, excuse the scanning and I hope that see wine and food are my passions.

Cheers,

Lorrie

PS Have a safe and Happy 4th of July!


Sunday, July 3, 2011

Pineapple Soup and Riesling?

Chilled Pineapple Soup Recipe


 Serves 4 to 6

  • 1 20.oz can of Dole Pineapple Chunks, with the liquid drained                           
  • 1 1/2 cups of vanilla yogurt                                     
  • 2 cups of chilled pineapple juice (you can add a half cup more of pineapple juice if the broth is too thick for you)                                 
  • 2 teaspoons of pure pineapple extract (I used Olive Nation Pineapple Extract http://www.amazon.com)
  • 4 pineapple sage leaves, slightly bruised with a spoon* (I bought this herb plant at a local nursery)    
Preparation

In a large bowl, add the yogurt, and slowly whisk in the pineapple juice and pineapple extract. Then add the bruised pineapple sage leaves, and then add the pineapple chunks and gently stir. Cover and chill for a few hours until very cold!

This wine is great as a refreshing summer soup; but if you are having a meal and drinking Riesling, then this soup would round out a perfect Riesling inspired meal.

Wine Review: Bogle 2009 Riesling

This wine is a light straw color. The nose has aromas of pears and orange zest. The palate is full, round, and honeyed with flavors of juicy pears, a bit of peach, orange zest and lemon drop on the finish. This wine would pair well with Asian fare and light creamy cheeses. An ideal pairing would be a simple appetizer of cream cheese topped with Tabasco brand Pepper Jelly and Ritz crackers. Note: This wine was a sample provided by Bogle Vineyards. http://www.boglewinery.com/ SRP $9.00



                                                         

Saturday, July 2, 2011

Wine Review: The Messenger Telegram 2010 Sauvignon Blanc


This is the 2010 vintage. The label is reminiscent of the past with the feather pen, scroll and the wax mark, but the wine is very much the present style of Sauvignon Blanc that we have come to love. This wine has a bit of Riesling that adds that fruit intensity you get on the nose and the palate. 

The wine has a very pale straw color. The nose is very fruit forward with aromas of fresh fruit, like citrus and apricots.  The palate has flavors of grapefruit, lemon zest and apricots.  This wine has a wonderful flavor. It would pair well with seafood, fresh goat cheese, pork or chicken with fresh thyme as one of the ingredients in it's preparation. This wine is also great to sip alone.  I paired it with a grilled shrimp recipe I created to go with the wine's flavor profile.  Note:  This wine was a sample provided by Art & Farm Wine    http://www.themessengerwines.com SRP  $14.00

Try this recipe that I created for this wine. If you can get Gulf Coast shrimp the shrimp will have a better texture; but most shrimp will do fine or try chicken or pork with this marinade!

Lorrie's Apricot Ginger Citrus Grilled Shrimp

Ingredients
  • 16 medium to large shrimp (devained, peeled with tails intact)
  • 1/3 cup of Extra Virgin Olive oil ( I used Ecco by Rutherford Ranch) http://www.rutherfordwine.com/products/product.php?productid=16154&cat=258&page=11
  • I teaspoon of Balsamic vinegar
  • 1/4 cup of orange juice
  • 1/4 teaspoon of liquid smoke *(if doing indoor grilling)
  • 1 1/2 teaspoons of Victoria Taylor's Ginger Citrus Seasoning http://www.vgourmet.com
  • 2 Tablespoons of Apricot Preserves ( I used sucker's)
  • 1/8 teaspoon cayenne pepper or a pinch more to taste
  • 1/2 teaspoon of sea salt
  • 4 bamboo skewers (soaked in water for at least 30 minutes)
Preparation

Peel and devain shrimp, but leave the tails intact (some stores have the shrimp already devained).  Then whisk all the above ingredients together, except for the bamboo skewers (smile). Coat the shrimp by tossing them gently with your clean hands. Let them marinate for at least an hour in the refrigerator, a little longer is better. Put four shrimp on each skewer, and then grill on a clean, lightly greased indoor grill pan or an outdoor grill. Baste with the leftover marinade. Cook until the shrimp are pink, (about 6 minutes or so) , the shrimp will turn pink, when done when turned on both sides. If you are using an indoor stove grill pan, coat it with oil, I used olive oil, or you could use canola oil. The slight sweet and spicy flavor went well with the wine.

I had to grill inside, it was too hot outside in Little Rock!  But you really need a good ventilation system. In New Orleans some people suck the crayfish heads; I could never bring myself to do it, and I am from New Orleans! I think you will enjoy sucking the tails of this shrimp recipe, because the sweetness is adhered to the tails. Note:You can double this recipe.

Try this recipe with this wine and send a comment!

Cheers,

Lorrie

Note: The olive oil and ginger citrus seasonings were samples provided for review. See links.










   

Wine Review: the girls in the vineyard 2009 Sauvignon Blanc


First let's start off with the label; it is creative and fun! The text is creatively written to look like a grapevine. The name of the wine is written in a shimmery shade of red; that says, "Hey, we have fun and you will too when you drink this wine." Well, that is what I see when I look at the label, and that is what I experienced. This wine has a light/pale straw color. The nose has aromas of grapefruit, lemon zest and a hint of apricot. The palate has those same flavors of the nose's aroma, with a bit of minerality. This wine is crisp and clean. It is a Sauvignon Blanc that is great to sip alone or to pair with food, due to a nice dose of acidity.  I paired this wine with Cypress Grove Chevre Dill goat cheese http://www.cypressgrovechevre.com.  I would also pair this wine with appetizers containing spinach and artichokes, seafood,  especially grilled shrimp on skewers. Note:   This wine was a sample provided by Art & Farm Wine http://www.thegirlsinthevineyard.com  SRP $18.00
 
Spinach and Artichoke Pinwheels

Ingredients
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup mayonnaise
  • ½ cup grated Parmesan Cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • Egg wash (1 egg whisked with a tablespoon of water)
  • Dash of Sea salt
*Parchment paper for baking

Preparation

Preheat the oven at 400 degrees
Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Thaw puff pastry at room temperature for 30 minutes

Unfold pastry and place on a lightly floured place or on heavy plastic wrap

Spread one half spinach mixture over pastry sheet, leaving an 1/2 inch border

Roll up pastry, jelly-roll fashion, pressing to seal seam, wrapping in heavy duty plastic

Repeat procedure with remaining mixture and pastry

Freeze 30 minutes, cut into ½ inch thick slices

These can be frozen up to 3 months

Brush with egg wash before baking. Place pinwheels on a parchment paper lined cookie sheet

Bake at 400 degrees for 20 minutes or until golden brown

Yield 4 dozen

Friday, July 1, 2011

Wine Review: J. LOHR 2007 Hilltop Cabernet Sauvignon


This wine has a deep garnet color. The nose has aromas of dark fruit, primarily dark plums and cherries, along with hints of coffee and spice. The palate's flavors mirror those of the nose. The wine has a lovely smooth mouth feel with soft tannins.  This wine's profile makes it a great wine to sip alone or to pair with food. The finish has a nice length, and the wine is well balanced.

 I would pair this wine with a rib eye steak or gourmet burger. Cahill Porter cheese would also make a great pairing with this wine.  Note: This wine was a sample provided by J. LOHR Vineyards & Wines http://www.jlohr.com SRP $35.00