tag:blogger.com,1999:blog-38540382740975260702024-03-05T05:49:46.815-05:00Denise's Press Fractions Wine BlogA cellar of wine news & education, pressed & unfiltered, for your every-day wine consumer.Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.comBlogger420125tag:blogger.com,1999:blog-3854038274097526070.post-27908915597334023652014-08-20T14:30:00.001-04:002014-08-20T14:30:22.496-04:00Blogging Has Moved!Hi There! Denise here!<br />
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In case you are looking to read up on my current activity throughout the Pennsylvania wine industry, please follow my new blog: <a href="http://psuwineandgrapes.wordpress.com/">Wine & Grapes U.</a><br />
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As of 2014, this blog was developed as a collective team effort from Penn State faculty, staff, and students working on wine grapes and wine research or a part of the Penn State Extension family. Postings cover everything from wine marketing material, growing grapes, wine region visits, to making wine. Enjoy... and cheers!<br />
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You're just a click away: <a href="http://psuwineandgrapes.wordpress.com/">Wine & Grapes U., a university of wine and grape information!</a>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-64224697475103540032012-05-30T09:33:00.000-04:002012-05-30T09:33:03.274-04:00What's in My Glass Wednesdays! 2010 Gewurztraminer by Blair Vineyards<div class="separator" style="clear: both; text-align: center;">
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It's been about a week since my last blog post... I'm afraid my traveling schedule is catching up to me. I really must learn a quicker way to archive pictures... Perhaps it's time for a smart phone. ;)</div>
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Anyway, I thought I'd kick off with another great Pennsylvania Winery: <a href="http://www.blairvineyards.com/">Blair Vineyards</a> in Kutztown, Pennsylvania! For those in the wine biz, you may recognize this winery from the March 2012 <a href="http://www.winesandvines.com/index.cfm">Wines and Vines </a>cover photo. Known for their excellent Pinot Noir, Blair is surely making a name for itself. I had the opportunity to recently taste the 2010 Gewurztraminer (Gewurz... becoming a new favorite variety for me...) and I thought today would be a great day to share!</div>
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<img height="301" id="il_fi" src="http://img1.findthebest.com/sites/default/files/1302/media/images/Blair_Vineyards.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="400" /> </div>
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Blair Vineyards</div>
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(Photo from Google Images) </div>
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<b><span style="font-size: large;">2010 Gewurztraminer by Blair Vineyards</span></b></div>
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Blair Vineyards 2010 Gewurztraminer<br />(Photos by author)</div>
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<b>The D-2010 Scale </b></div>
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<b><i>2010 Gewurztraminer </i>by Blair Vineyards (Kutztown, Pennsylvania)</b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): </b>Pale straw yellow, brilliant and clear. - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Fresh rose oil with hints of wild flowers, slightly pungent, bright citrus subtle nuances of spice<span style="background-color: white;">. - 16</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Medium-bodied and with a filled texture in the middle palate, which is not common for Gewurz. Full of floral and spicy flavors, slighly hot from the higher alcohol, with a crisp lemon drop character. - 7<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>The wine fills in nicely and is fairly well integrated. The higher alcohol, for me, of course unbalances this wine. - <i>4 points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Lingers with hints of spice and lemon drops and a slight touch of heat.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging </i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Sleek bottle with traditional Blair label. Closed with a synthetic cork and capsuled. Overall, nice presentation. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>Blair's labels are characteristic to me. As a consumer, I've come to recognize and remember his labels. I like that the colors are altered depending on the variety and that the label itself is textured. This is a nice touch.</span><span style="background-color: white; font-family: inherit;"> </span><i style="background-color: white; font-family: inherit;">- 10 points</i></div>
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<b>Other (5 points possible): </b>No extras on this wine! <i>- 3 points</i></div>
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<b>Total Points: 90 points</b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>I have come to recognize Gewurztraminer as not being overly well integrated in terms of it's mouthfeel. I think the thing that turns consumers off from this variety is that Gewurz tends to be up front with tons of flavor and feeling, no middle, but then lingering with a slightly toned-down finish. Overdone, and Gewurz can be a very chemical-bitter mess, but done right, and this variety is always ready to please. This Gewurz is quite different. There has less of that general disconnect on the palate and it's filled with lots of flavor and structure. For those people that want to try Gewurz, I recommend this one. It's a great wine to compare with others of that variety.</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> Gewurz is a great stir-fry wine. Right now, I'm thinking of a finely made chard stir fry with some roast chicken and rice that this would pair with magically.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> $13.99</span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... Price is all relative, and I believe you're really getting a great deal here. </span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> Check out <a href="http://www.blairvineyards.com/white.html">Blair Vineyards</a> online. Remember if you are PA resident, the wines can be shipped directly to your doorstep! Don't stop at the Gewurz with this producer. I highly recommend the Pinot Noirs, Pinot Gris (one of my favorites in the state!), and the Chardonnays.</span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-59077259611309056012012-05-18T05:00:00.000-04:002012-05-18T05:00:04.358-04:00Friday Feature: Baked Asparagus and Glazed French Radishes with Cabernet Franc<div style="text-align: justify;">
Here in Pennsylvania, it is fresh lettuce, asparagus, turnip, and radish season. If you're lucky, you may be able to also find some early ripening strawberries out there! Oooo, strawberries. As I'm working harder to get on the "eat local" kick, I thought I'd try to feature a meal produced primarily from local produce. This week: fresh asparagus and radishes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_YDsDoq-gZHlvXIbxdNL3Y8NQhS38__bP_6Ei2kYo6oiA2CXhD5PcVMUa7iOh4N8wMiOODzaHZTtPQV0dlJVkGJWDCq7p-7_i9JJfKOqGB9u_XsJcDMd0TWG2i6t56Y8aZYmbHw_a8M/s1600/IMG_4843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_YDsDoq-gZHlvXIbxdNL3Y8NQhS38__bP_6Ei2kYo6oiA2CXhD5PcVMUa7iOh4N8wMiOODzaHZTtPQV0dlJVkGJWDCq7p-7_i9JJfKOqGB9u_XsJcDMd0TWG2i6t56Y8aZYmbHw_a8M/s320/IMG_4843.JPG" width="240" /></a></div>
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Fresh French Radishes - A bit earthier and lighter in flavor than regular radishes</div>
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(Photo by author)</div>
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I found a "baked asparagus" recipe on the <a href="http://www.foodnetwork.com/">Food Network</a>, that I changed a little bit and have added here:<br />
<span style="color: #351c75; font-size: large;"><b>Baked Asparagus with Balsamic Butter Sauce</b></span><br />
<b>Ingredients:</b><br />
fresh asparagus<br />
cooking spray<br />
salt/pepper to taste<br />
2 Tbsp. unsalted butter<br />
1 Tbsp. Balsamic vinegar<br />
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<b>Directions:</b><br />
1) Set oven for 450 degrees.<br />
2) Wash and trim larger ends of asparagus. Spray Pyrex baking dish with cooking spray. Lay asparagus in the baking dish and spray with cooking spray. Sprinkle with salt and pepper to taste.<br />
3) Bake asparagus for 12 minutes or until soft.<br />
4) In a small pot, melt butter on the stove. Add Balsamic vinegar and blend.<br />
5) Drizzle on asparagus after it is finished baking.<br />
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I paired the asparagus with some glazed radishes... from another slightly altered recipe from the Food Network.<br />
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<span style="color: #351c75; font-size: large;"><b>Sugary Glazed Radishes</b></span><br />
<b>Ingredients:</b><br />
fresh French radishes<br />
1 Tbsp. butter<br />
1 Tbsp. brown sugar<br />
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<b>Directions:</b>1) Wash and trim edges of radishes.<br />
2) Slice radishes in half length wise. Place radish halves in a medium sized cooking pot. Fill pot with water until it reaches about 1/3 of the height of the radishes. (Note: radishes should not float, but should have contact with the water.)<br />
3) Begin heating the water on a medium-high heat.<br />
4) Add butter and sugar. Cook until all the water has evaporated. Smother radishes in sugary-butter glaze.<br />
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And for a protein, I added some spinach-feta chicken sausage. Not local, but still yummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CwNMvShwZqp_dttIJ5TQ_bnGTZAwo7jO1w1j6ObyBIeoeRRvuRWwZ2Xg_CpbbRPV0_-4hEqYTxl7dBQBEWNpC-up_N-vTV3R-7VAFsZOqCjZQwBbd3OHDWBLaF1xu_TVlkDSFYt0vAE/s1600/IMG_4848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CwNMvShwZqp_dttIJ5TQ_bnGTZAwo7jO1w1j6ObyBIeoeRRvuRWwZ2Xg_CpbbRPV0_-4hEqYTxl7dBQBEWNpC-up_N-vTV3R-7VAFsZOqCjZQwBbd3OHDWBLaF1xu_TVlkDSFYt0vAE/s320/IMG_4848.JPG" width="320" /></a></div>
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Chicken sausage, glazed radishes, and Balsamic-butter baked asparagus<br />(Photo by author)</div>
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<span style="color: #351c75; font-size: large;"><b>Wine Pairing: Cabernet Franc</b></span></div>
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Cabernet Franc has some of the vegetal, asparagus flavors associated with the variety, I believe it can be a good pairing here. Cabernet Franc is the sister grape to Cabernet Sauvignon, which consumers generally seem to be more aware of in the wine market. Like Cabernet Sauvignon, Cabernet Franc is usually made dry and is a big, bold red wine. Common flavors associated with Cabernet Franc include herbal, cooked asparagus, red cherries, blueberry, violet, peppery, and spicy. This grape is usually blended with Cabernet Sauvignon and Merlot in red blends. </div>
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Looking for some great Cabernet Franc wines? The good news is that the Mid-Atlantic specializes in Cabernet Franc. You can find this varietal from New York all the way down through South Carolina. Here are some of my suggestions:</div>
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<b><a href="http://www.crossingvineyards.com/wines/signature/cabernet-franc.jsp">Crossing Vineyards Cabernet Franc</a> (PA) - $22</b></div>
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Although I do not have a picture of their Cabernet Franc label, this wine is full bodied with soft tannins and flavors reminiscent of cherries, cranberries, and herbs. Below is a picture of the Crossing Vineyards label.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMd6NguAptI5-y059Bez30KhLIcTxs1c05q5znvByKYEkV-e2bjHDgbnICVxIisTIqxve_xIaSB8xvvmtp0LfARhhZegdd4n8EBLDArb01V6Um8-5BMLI2XMGlh-HC8DD-GFFrayWhLcs/s1600/IMG_3749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMd6NguAptI5-y059Bez30KhLIcTxs1c05q5znvByKYEkV-e2bjHDgbnICVxIisTIqxve_xIaSB8xvvmtp0LfARhhZegdd4n8EBLDArb01V6Um8-5BMLI2XMGlh-HC8DD-GFFrayWhLcs/s320/IMG_3749.JPG" width="320" /></a></div>
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Crossing Vineyards Wines</div>
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(Photo by author)</div>
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<b><a href="http://www.galenglen.com/">Galen Glen Cabernet Franc</a> (PA) - $15</b><br />
An absolute steal for a medium-bodied Cabernet Franc variety wine. This wine has fresh cherry and herbal flavors. It's quite soft on the palate with a velvety smooth and oaky finishin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFdvGyihYTHTDyEApcpXOooFO5dME4DmHu54uOaskNzmg0mxPZkhzxIi5fPTiluhQYguqvBf_k3Ac-OlU5zYaoHF3UUxiLO9h72QlzzZxvkcV_W0w5lowTfskGjjtmN7qg8jyrW91QbI/s1600/IMG_3760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFdvGyihYTHTDyEApcpXOooFO5dME4DmHu54uOaskNzmg0mxPZkhzxIi5fPTiluhQYguqvBf_k3Ac-OlU5zYaoHF3UUxiLO9h72QlzzZxvkcV_W0w5lowTfskGjjtmN7qg8jyrW91QbI/s320/IMG_3760.JPG" width="240" /></a></div>
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Galen Glen Cabernet Franc</div>
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(Photo by author)</div>
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<b><a href="http://www.veritaswines.com/Admin2/ProductDisplay5.php">Veritas Cabernet Franc</a> (VA) - $18</b></div>
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There's something absolutely delightful about the smoky tobacco Cabernet Francs from Virginia. They pair magically with food. This Cab Franc from Veritas is the perfect example. It exhibits bright red fruit up front with a tobacco undertone and peppery finish.</div>
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Veritas Wines<br />(Photo from <a href="http://aglassafterwork.com/blog/?tag=cabernet-franc">A Glass After Work Blog</a>)</div>
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<br />Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-45456216479733476902012-05-16T05:00:00.000-04:002012-05-16T05:00:04.755-04:00What's In My Glass Wednesday! 2009 Art Series Riesling by Anthony Road WineryI think we'll see a lot of Riesling this week. It's an enchanting wine variety and one that I think everyone can really enjoy because it comes in so many different styles. If you missed Monday's post, make sure you check it out. :)<br />
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<span style="color: #351c75; font-size: large;"><b>2009 Art Series Riesling by Anthony Road Winery</b></span></div>
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(Photos by author)</div>
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<b>The D-2010 Scale </b></div>
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<b><i>2009 Art Series Riesling </i>by Anthony Road Winery (Finger Lakes, New York)</b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): </b>Straw yellow, brilliant and clear. - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Freshly canned peaches, sweet with a slight pungent character, floral, and citrus<span style="background-color: white;">. - 17</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Medium--bodied with firm acidity and balanced sweetness. Fresh fruits on the palate, smooth, and a lingering finish. Slight hints of hay/straw and fresh pebbles. - 8<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>This wine seems well balanced. The sugar and acid blend quite well. All pieces of this wine are in harmony. - 5<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Quite lengthy with a slightly sweet finish. Hints of pineapple and fresh pebbles.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging </i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Sleek green bottle, Riesling style (Mosel or Alsace shape and color) Label and capsule match in their Burgundy red color. Back label provides extra information for wine buyer. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>I think what's awesome about this wine, other than it's quality, is the label uniqueness. Designed by the owner's wife, Ann Martini, this label stands out among the traditional Anthony Road labels. And it's well done. It looks well-made and well thought out.</span><span style="background-color: white; font-family: inherit;"> </span><i style="background-color: white; font-family: inherit;">- 10 points</i></div>
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<b>Other (5 points possible): </b>I'll give this wine an extra point for the sweetness scale and extra parameters printed for the buyer's information. <i>- 4 points</i></div>
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<b>Total Points: 94 points</b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>This is the perfect company wine when it gets warm outside. It's got fresh, fruity flavors and a hint of sweetness that everyone can appreciate. Plus, you can serve it with almost anything. You can serve this with fried fish and chips, pasta, pizza, salads, cheeses, anything!</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> I guess I jumped the gun on this one. I paired it with my ever favorite Thai food, but it's definitely a wine that can go with anything!</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> I actually forget how much this was, and I can't quite find it online, but I believe it was in the $15 range, but it could've gone up to about $30. </span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 2... But it's all relative. This Riesling is good quality and worth the investment.</span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> It appears that you may only be able to get this at <a href="http://www.anthonyroadwine.com/index.html">Anthony Road Winery</a>. Looks like a road trip to Seneca Lake in the Finger Lakes!</span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-52491995483785787462012-05-14T05:00:00.000-04:002012-05-16T10:31:28.293-04:00Seeing Lots of PA Riesling this Spring and Summer...<div style="text-align: justify;">
In a recent article published by <i>Taste </i>magazine, the Pennsylvania Wine & Spirits magazine, they published an article on Riesling's popularity and quality in regions similar to Alsace, France. And their regional discussion stopped in the Pacific Northwest with a slight mention of New York's Finger Lakes. I will agree that both of these regions are quite dignified in their Riesling quality and deserve recognition. I'll also agree that <i>Taste </i>is primarily published to market those wines and spirits that are actually sold in the PA Wine and Spirits stores. But what surprised me the most was that they failed to recognize a region that is in their backyard: Pennsylvania.</div>
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Riesling, well-known for its food friendliness and variety of styles is indeed a perfect summer wine. It ranges in sugar level: anywhere from completely dry to semi-sweet/off-dry, to very, very sweet. Never be intimidated to pair the sweeter Rieslings with dinner! You may be surprised at how well they complement meals.</div>
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Lots of Riesling in this Tasting... Including those from <a href="http://www.nimblehill.com/">Nimble Hill</a>. </div>
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We Even Had Riesling Glasses!</div>
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You can even find it in a dessert style as Late-Harvest Rieslings or Ice Wine Rieslings. Pennsylvania producers actually make several of these styles. These wines are delightful with many cheeses, and I often hosts guests with an assortment of cheese and a variety of Rieslings.</div>
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<b><span style="font-size: large;">Remember, if you live in Pennsylvania, these Pennsylvania wineries can ship directly to your doorstep!!</span></b></div>
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In Erie, a region that has great growing conditions for Riesling, you'll find those wines, again of varying sugar levels, with vibrant acidity making it refreshing on hot summer days or perfect for pairing with many light summer dishes including salads, grilled veggies, white-sauce pasta dishes, seafood, fried food, and even sushi! The flavor profile of Erie Rieslings dominates with a pineapple character. Try some from <a href="http://www.mazzawines.com/">Mazza Vineyards</a> or <a href="https://www.piwine.com/">Presque Isle Wine Cellars</a>.</div>
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Presque Isle, One of Erie, PA's Premier Riesling Producers</div>
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In the southwest corner of Pennsylvania, near Pittsburgh, I believe you'll find a slightly lower acidity level, but still very refreshing and well structured. This region dominates with an apple and floral character, with just a hint of the petrol character that some Riesling lovers really enjoy. I think many of these pair beautifully with summer harvest risottos. Try these drier Rieslings from <a href="http://www.briarvalleywinery.com/">Briar Valley Vineyard &Winery</a>, <a href="http://www.greendancewinery.com/">Greendance Winery</a>, and <a href="http://gladespikewinery.com/">Glades Pike Winery</a>.</div>
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<a href="http://www.briarvalleywinery.com/">Briar Valley</a> in Bedford, PA has been Nationally Recognized for their Dry Riesling</div>
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In the middle of the state up through the north east corner near Scranton, many of the Rieslings bring forth a definite citrus and grassy character. These are the Rieslings that I enjoy eating with mussels, scallops, and white fish in general. Lots of great acidity that marries quite well with shell fish. But these are also great aperitif wines to get the party started! Try Rieslings from <a href="http://www.thehappyvalleywinery.com/">Happy Valley Vineyard & Winery</a>, <a href="http://www.shademountainwinery.com/">Shade Mountain Vineyards</a>, <a href="http://www.nimblehill.com/">Nimble Hill Vineyard & Winery</a>, and <a href="http://www.mtnittanywinery.com/">Mt. Nittany Vineyard & Winery</a>.</div>
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Happy Valley Vineyard & Winery Riesling</div>
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Produced in State College, PA</div>
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The Well-Recognized IFR Sweetness Scale So You Can Always Get the Appropriate Sugar</div>
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Content You'd Like with Your Riesling</div>
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As you move towards the south east corner of Pennsylvania, I believe you'll find many of the Rieslings to carry a bit more of a floral character and just a hint of peaches. You'll probably find some of the wineries here really capture that "mineral" character that we see in the wine news. These are seductive Rieslings - meant to capture our love for the coming Spring blossoms and are perfect for early evenings with fruit salads, cheesecake, curries, or spicy grilled sausages. Just remember, if you're going to grab a Riesling for dessert with a food, make sure the wine is sweeter than the [food] dessert itself, or the Riesling will taste dry and bitter. Try Rieslings from <a href="http://www.manatawnycreekwinery.com/">Manatawny Creek Winery</a>, <a href="http://www.cloverhillwinery.com/">Clover Hill Vineyards & Winery</a>, <a href="http://www.vynecrest.com/">Vynecrest Vineyards & Winery</a>, <a href="http://www.galenglen.com/index.html">Galen Glen Vineyard and Winery</a>, and <a href="http://www.pinridge.com/index.html">Pinnacle Ridge Winery</a>.</div>
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My point: don't rule out what may be quite close to you. Although Pennsylvania is so regionally diverse, there are so many styles to accommodate all wine drinkers' preferences. But this is one grape that we shouldn't rule out. :) Cheers!</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com3tag:blogger.com,1999:blog-3854038274097526070.post-25153705423494949822012-05-11T05:00:00.000-04:002012-05-11T05:00:07.793-04:00Friday Feature: Fajitas and Cava<div style="text-align: justify;">
I love fajitas... who doesn't? You can make them with a whole array of foods. One of my all time favorite fajita recipes is actually from the Food Network's <a href="http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html">Ellie Krieger</a>. Absolutely love her cookbook, by the way! I've already shared a few of her recipes on here, and I'm sure you'll see more. :) </div>
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Steak Fajitas with Avocado Lime Salsa</div>
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<b><span style="color: #351c75; font-size: large;">Steak Fajitas </span><span style="color: #351c75;">(Recipe by<a href="http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html"> Ellie Krieger</a>)</span></b></div>
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<b>Steak Fajitas Ingredients</b><br />
1 tablespoon chili powder<br />
2 cloves garlic, minced<br />
1/4 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
A pinch cayenne pepper<br />
1 1/4 pound top sirloin steaks cut 1-inch thick<br />
12 small corn tortillas (5 to 6 inches in diameter)<br />
3 cups shredded red cabbage<br />
1/2 cup chopped cilantro leaves<br />
1 lime, cut into wedges<br />
2 cups Avocado Lime Salsa, recipe follows<br />
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<b>Avocado Lime Salsa Ingredients</b><br />
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)<br />
2 avocados, cut into chunks<br />
1/2 red onion, diced<br />
2 limes, juiced (about 1/4 cup)<br />
Salt<br />
1/4 cup chopped cilantro leaves<br />
2 jalapeno chiles, chopped, plus more to taste<br />
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<b>Directions</b><br />
1) In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.<br />
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2) Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.<br />
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3) Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.<br />
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4) For avocado lime salsa, place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.<br />
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<b><span style="color: #351c75; font-size: large;">Wine Pairing: Cava</span></b><br />
Ummm Cava! Who doesn't love Cava? Some of the best value sparkling wines out there is with Cava these days. Trader Joe's sells some of the best $5 Cava I've ever had! What is Cava, you ask? Cava is a Spanish sparkling wine that must be made in the traditional (second fermentation is in the bottle) method.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jZEIpTyNeqZmZdS6ZhJVDPTNfpMENs0A2vXymcs5pTy8YCarNQcUvLNX5cf4XeOWjtKO69DGvgVaPm2AoNP9UkWeh2Uto5Y59PK_QuY0Qe_m4QtGCTJo5NiX-DA-gD6Q4TAmHPse7nQ/s1600/IMG_4702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jZEIpTyNeqZmZdS6ZhJVDPTNfpMENs0A2vXymcs5pTy8YCarNQcUvLNX5cf4XeOWjtKO69DGvgVaPm2AoNP9UkWeh2Uto5Y59PK_QuY0Qe_m4QtGCTJo5NiX-DA-gD6Q4TAmHPse7nQ/s320/IMG_4702.JPG" width="320" /></a></div>
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Quality Seal</div>
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(Photo by author)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4XSZH5iURBLwgWB1xg5yWZQyPDGeu_8YMiCvFSL6NtY1UhbwWWbzA6JfFGxOTgQocPuvVXcNr6_AaGo-wjeUDlMUNIA3XeiSQyXmHyMlPv-ztxkmKHbxrkoNvfG26Ux-waeSeBCciyI/s1600/cava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4XSZH5iURBLwgWB1xg5yWZQyPDGeu_8YMiCvFSL6NtY1UhbwWWbzA6JfFGxOTgQocPuvVXcNr6_AaGo-wjeUDlMUNIA3XeiSQyXmHyMlPv-ztxkmKHbxrkoNvfG26Ux-waeSeBCciyI/s320/cava.jpg" width="240" /></a></div>
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Cava: Love This Packaging!</div>
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(Photo by author)</div>
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What I loved about this Cava that I bought for this wine pairing:<br />
1) The packaging totally lured me into buying it. (Even though I did wonder if there was something to hide under all those plastic covers.) :)<br />
2) The price was right... $12.<br />
3) It had a relatively light citrus flavor with hints of bready, cream, and yeastiness. It reminded me very much of a light, young Champagne.<br />
4) It went very well with the spicy jalapenos, and was a great way to refresh your palate in between bites. Yumm!<br />
<br />Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-72393111705153079922012-05-09T05:00:00.000-04:002012-05-09T05:00:06.280-04:00What's in My Glass Wednesdays! 2010 Three by Clover Hill WineryWhat a great find in Pennsylvania! If you like Cabernets or Cab blends, this is definitely a wonderful old-world style blend that will surely knock your socks off. <i>The Generations</i> series from <a href="http://www.cloverhillwinery.com/">Clover Hill Winery</a> features limited release wines that definitely have something to say. For those unfamiliar with Clover Hill Winery, I encourage you to visit their website: there's lots there to explore!<br />
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<b><span style="color: #351c75; font-size: large;">Three by Clover Hill Winery</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr2CPoFd9isji9VPLwxiI7JMdA_z9PEf16XiqzhdTr4kxOuDXvbn2UkH3GjmdRWq1tZVCHZhjPtuPTs5BW9qxgN0R9eMVRPl_90pSBHZikirioKzL6NmUELTPiKTeU9rhgXap_EmOuog/s1600/IMG_4725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr2CPoFd9isji9VPLwxiI7JMdA_z9PEf16XiqzhdTr4kxOuDXvbn2UkH3GjmdRWq1tZVCHZhjPtuPTs5BW9qxgN0R9eMVRPl_90pSBHZikirioKzL6NmUELTPiKTeU9rhgXap_EmOuog/s320/IMG_4725.JPG" width="240" /></a></div>
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Three, 2010 Bordeaux Blend</div>
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<b>The D-2010 Scale </b></div>
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<b><i>2010 Three </i>by Clover Hill Winery (Pennsylvania)</b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): </b>Deep ruby color with great color density. - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Some nice red fruit character, with strong hints of tobacco, plum, mushrooms, violets<span style="background-color: white;">. Quite varietal. - 17</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Medium- to full-bodied with some tannin that is moving back in the palate. This indicates the wine still has some aging time... at least another 3 or 4 years, I'd say. Perhaps more. Great red fruit essence and slight tobacco notes. Finish is lingering and powerful with hints of raw oak and fruit. - 9<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>This wine still has some aging time, which pulls it slightly off balance in terms of tannin structure. However, that's expected from such a young wine and I would say that some may still enjoy this wine where it is right now. Great body, length, and flavor. - 4<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Very lengthy with hints of red fruit and raw oak.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging </i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Heavy glass bottle, Bordeaux style. Dark label and capsule with synthetic cork. Relatively nice package, but I'd personally opt for the natural cork here due to its style. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>Quite chic and classy, but probably difficult to find in an array of bottles. In the tasting room, I'm sure these labels stand out compared to their other labels.</span><span style="background-color: white; font-family: inherit;"> </span><i style="background-color: white; font-family: inherit;">- 7 points</i></div>
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<b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i></div>
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<b>Total Points: 90 points</b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>Bordeaux varietal blends are always the keystone in the wine industry... or so they seem. Consumers are obsessed with Cabs, but I feel that we've become overly aware of one style of Cabernet blends without much awareness for the original old-world style. The great thing about Mid-Atlantic wines is that many of them represent a true old-world style, but made in the U.S. "Old-world" Cabs have less fruit-forward aromas and flavors, usually not as much alcohol, and a bit more acidity, but for us wine folk - we love it! It's different, unique, and it shows expression and style of the winemaker. I like this wine for those reasons: a blend of 44% Cabernet Franc, 44% Cabernet Sauvignon, and 12% Merlot - there's definitely something in this bottle that is intriguing. Plus, you can't beat the $18 price tag for such an unique wine. These are definitely food wines so if you find it difficult to drink just sipping, I highly recommend some bread and cheese at the very least, and I'm sure your experience will change.</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> A true steak wine. The low alcohol, crispness, and defined flavors will go nice with a steak meal. Really, this will go well with any red meat. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> $18</span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... Price is all relative, and you're getting quite a good bargain for the quality in the bottle.</span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> Pennsylvanians are in luck! You can order this wine directly from <a href="http://www.cloverhillwinery.com/">Clover Hill Winery</a> or <a href="http://shop.cloverhillwinery.com/index.aspx">order online</a>!</span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-84626961709197507242012-05-07T05:00:00.000-04:002012-05-07T05:00:04.050-04:00Interview With a Winemaker: Aaron Pott from Blackbird Vineyards and Ma(i)sonry Napa Valley Winery<br />
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While on a trip in Sausalito a few weeks ago, a friend of
mine presented a Sauvignon Blanc wine from <a href="http://www.maisonry.com/">Ma(i)sonry Napa Valley Winery</a>. After living in Napa for about two years, I
came to appreciate their Sauvignon Blanc style, and truly found this to be an
amazing representation of that style. I
truly enjoyed the bright, citrus and tropical fruits that complement a characteristic
Old World creaminess. The smooth and
elegant structure, with just a touch of flintiness, is so appealing that it’s
difficult to resist a second (or third) glass.
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Ma(i)sonry Wine Labels</div>
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(Photo from Google Images)</div>
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Ma(i)sonry, located
in Yountville, California (Napa County) was built in the early 1900s by
Charles Rovegno and local mason, Angelo Brovelli. Charles was an Italian immigrant that settled
in the future wine-producing region of California, which was, at the time, a
large agricultural area. Angelo is well
known for his many bridge additions throughout Napa County. Today, this old stone building in Yountville
serves as a historical relic featuring many boutique wine labels and a valuable
art collection.</div>
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<img alt="Maisonry Napa Valley" height="256" src="http://www.destination360.com/north-america/us/california/napa/images/s/maisonry-collective.jpg" width="320" />
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Ma(i)sonry Winery in Yountville, CA</div>
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(Photo from Google Images)</div>
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The Ma(i)sonry wine is created as a premier, small
production lot, artisan label by the Blackbird Vineyards production team. These wines are crafted from select Napa
Valley fruit to capture the finest <i>terroir</i>
of the valley. For a full collection of
the wine labels at Ma(i)sonry, please visit <a href="http://www.maisonry.com/winery_collective/vintner_partners.php">http://www.maisonry.com/winery_collective/vintner_partners.php</a>.
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<a href="http://www.blackbirdvineyards.com/">Blackbird Vineyards</a></div>
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(Photo from <a href="http://www.tastingroom.com/wineries/WINERY_BLACKBIRDVINE/Blackbird+Vineyards">tastingroom.com</a>)</div>
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My friend that brought the wine kindly enough introduced me
to the winemaker, Aaron Pott. Below is
an excerpt of our discussion regarding Aaron’s background and his thoughts on Ma(i)sonry
Napa Valley Winery’s Sauvignon Blanc.</div>
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<img src="http://www.premierenapawines.com/images/bios/winemaker/Aaron-Pott.jpg" />
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Aaron Pott, Winemaker</div>
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(Photo from <a href="http://www.premierenapawines.com/Premiere_Napa_Valley_winemaker.asp?winemaker=26201&event=170&Winery=350">www.premierenapawines.com</a></div>
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<span style="color: #351c75;"><b><i>Denise’s Press Fractions (DPF):</i></b> </span>How did you decide to become
a winemaker?</div>
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<b><i><span style="color: #351c75;">Aaron Pott (AP):</span></i></b> [Taken straight from the Blackbird website,
and a true story.] Aaron Pott’s
curiosity began at a young age of 9 when he ordered a glass of milk in a
venerable Parisian bistro. When the
waiter responded – in halting perfect English – that “milk is for babies” and
prompty produced a glass of watered down red, Pott realized that wine was a
beverage of choice for adults and immersed himself in the world of wine trivia.</div>
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<b><i><span style="color: #351c75;">DPF: </span></i></b>What was your inspiration or objective while making
this Sauvignon Blanc?</div>
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<span style="color: #351c75;"><b><i>AP:</i></b></span> Great Sancerre.</div>
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For those unfamiliar with Sancerre, this is one of the
Loire’s (France) premier Sauvignon Blanc regions. Geographically speaking, Sancerre is
relatively close in proximity to the more well-known region of
Pouilly-Fume. Many Sauvignon Blanc’s
produced from Sancerre are often marketed as being “racy” (oo-la-la!) with a
dynamic gooseberry flavor. These wines
from Sancerre became quite popular in the 1970s and 1980s, standing alone as an
important wine style. </div>
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<img height="286" src="http://a-la-recherche-du-vin.typepad.com/french_wine_a_day/files/Sancerre.jpg" width="400" /></div>
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Map of France with Sancerre pointed out<br />(Map from Google Images)</div>
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Also a topic of great discussion: what are
gooseberries? Native to the European
region, gooseberries are a fruit that is often used to supplement desserts or
made into fresh jams. </div>
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<img height="240" src="http://jacobskitchen.files.wordpress.com/2010/07/gooseberries-1.jpg" width="320" />
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Gooseberries<br />(Photo from Google Images)</div>
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<span style="color: #351c75;"><b><i>DPF: </i></b></span>What do you like best about Ma(i)sonry’s Sauvignon
Blanc?</div>
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<b><i><span style="color: #351c75;">AP:</span></i></b> It’s funky mineral groove, bright acidity and lack of
wood. I am also making a Sauvignon Blanc
fermented in barrels for Ma(i)sonry.</div>
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<span style="color: #351c75;"><i><b>DPF:</b></i></span> Where can people buy this Sauvignon Blanc, and what do
you think, food-wise, that it goes well with?</div>
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<b><i><span style="color: #351c75;">AP: </span></i></b>You can buy it [online] at <a href="http://www.maisonry.com/">www.maisonry.com</a>. I think it goes with many things, my favorite
being salumi or just sipping alone. It
is great with fish!</div>
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<img height="240" src="https://lh6.googleusercontent.com/_qvSQ4gt4bGw/TV6AHZKO7fI/AAAAAAAADKg/WgOqiCAkma8/IMG_7405.jpg" width="320" />
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Salumi</div>
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(Photo from Google Images)</div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com2tag:blogger.com,1999:blog-3854038274097526070.post-72736031217095964182012-05-04T05:00:00.000-04:002012-05-04T05:00:09.435-04:00Friday Feature: Antipasti Salad and Prosecco<div style="text-align: justify;">
It's getting to be that time of year again... you know when it gets warm enough that you want to start eating salads as the main course. Salads don't have to boring, but can be a lot of fun filled with an exorbitant amount of flavors and supplemental foods to add to the lettuce base. Sometimes, one doesn't even need a lettuce as the base!</div>
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This salad that I'm featuring is from the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/antipasti-salad-recipe/index.html">Food Network</a>, but I have it here with some of my edits for reader convenience. I loved this salad for it's multiple flavors: the anise (black licorice) from the fennel with a crisp, watery, crunchy bite; the oily, soft, and green flavor of the marinated artichokes; the smokey and peppery taste of the roasted red peppers; the citrusy sweetness of the Parmigiano-Reggiano; the light pepper taste of the argula; the sharp, sour flavor of the kalamata olives; and the bright pungent taste of the red onions. With a touch of homemade dressing, this salad is divine! </div>
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Antipasti Salad</div>
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(Photo by author)</div>
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<b><span style="color: #351c75; font-size: large;">Antipasti Salad </span><span style="color: #351c75;">(from the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/antipasti-salad-recipe/index.html">Food Network</a>)</span></b><br />
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<b>Ingredients</b><br />
<i>Salad</i>:<br />
1/4 medium red onion, minced <span style="color: #351c75;">(I'd recommend low amounts of onion because this </span><br />
1/2 medium fennel bulb, trimmed and cored<br />
1 (15-ounce) can chickpeas, rinsed and drained<br />
4 jarred roasted sweet red peppers, chopped (about 3&4 cup)<br />
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole<br />
2 cups baby arugula<br />
1 cup fresh flat-leaf parsley leaves<br />
1/4 cup kalamata olives, pitted (about 2 ounces)<br />
1/2 to 1 cup freshly shaved Parmigiano-Reggiano<br />
<i>Dressing</i>:<br />
1 small garlic clove, peeled <span style="color: #351c75;"><i>(I skipped this because raw garlic upsets my tummy! You can always opt for a dash of garlic powder or garlic salt and then skip the salt addition.)</i></span><br />
1 1/2 teaspoons kosher salt<br />
1 teaspoon freshly grated orange zest <span style="color: #351c75;"><i>(I used whatever citrus I could find in my fridge)</i></span><br />
2 tablespoons white wine vinegar <i><span style="color: #351c75;">(I used apple cider vinegar)</span></i><br />
Freshly ground black pepper<br />
1/3 cup extra-virgin olive oil<br />
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<b>Directions:</b><br />
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1) For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.</div>
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2) Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.</div>
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3) Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.</div>
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Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.</div>
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Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.</div>
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<span style="color: #351c75; font-size: large;"><b>Wine Pairing: Prosecco</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOJIpy0OQKTWdOBw2ego-H2hIl-BQFUaeKk1Kzd2WqDZ13hX4JK8MhNrDyN_fJFFP9dhTy6VhwXAGyZMkqUuuF_cRDBVmufxF7tRPrgD8c94tW0KnVAUZXHnQlIULOGyj_pJySVgwUn8/s1600/IMG_4681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOJIpy0OQKTWdOBw2ego-H2hIl-BQFUaeKk1Kzd2WqDZ13hX4JK8MhNrDyN_fJFFP9dhTy6VhwXAGyZMkqUuuF_cRDBVmufxF7tRPrgD8c94tW0KnVAUZXHnQlIULOGyj_pJySVgwUn8/s320/IMG_4681.JPG" width="240" /></a></div>
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Prosecco and Antipasti Salad</div>
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(Photo by author)</div>
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What better wine to pair with an Italian-based antipasti salad, than an Italian-style sparkling wine? Prosecco is the great every-day meal starter kind of wine, or a great thing to buy if you like fruity-styled bubbly. I chose a $10 bottle of off-dry Prosecco from our local Wine & Spirits (PA) store.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D2duZEaK26SOSKHz5WpFrchG7FTjybq0LuhDhWHucdPLS8Sct1mr4dZC4NMnVzMH1kpntRBhz6eJsBFHHJnjCVO80woJPBzN6BuuOy0YcccPl2SsE5hkyP56jGuOT8vjideEpd8D7nI/s1600/IMG_4686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D2duZEaK26SOSKHz5WpFrchG7FTjybq0LuhDhWHucdPLS8Sct1mr4dZC4NMnVzMH1kpntRBhz6eJsBFHHJnjCVO80woJPBzN6BuuOy0YcccPl2SsE5hkyP56jGuOT8vjideEpd8D7nI/s320/IMG_4686.JPG" width="320" /></a></div>
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Prosecco</div>
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(Photo by author)</div>
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Again, $10 with minimal sweetness. This wasn't as sweet as some other Prosecco's I've had in the past. I would definitely ask your wine buyer what they'd suggest based on your sweetness preference. But lots of great, lasting bubbles (this bottle actually lasted me two days). The carbonation really helps clear the palate from the difficult-to-pair antipasti salad. The wine itself acts more like a palate cleanser, especially with the strong onion flavor.</div>
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And with so many flavors involved in the salad, it's quite difficult to find a wine that will go with it. But the bright citrus, crisp melon, touch of honey, fresh pears, and apple peels of the Prosecco really came together for me with this salad. They went hand-in-and-hand, and married quite well together. As you let the wine sit, one can even get a touch of that bready/yeasty note that many enjoy in bubbly from Champagne. Definitely a wine worth trying with or without the salad. Cheers!</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-61424607494415068142012-05-02T05:00:00.000-04:002012-05-02T05:00:04.009-04:00What's in My Glass Wednesdays? Monica di Sardegna by DoliaHere's a variety I bet most of you haven't heard too much about: Monica. The Monica is an Italian-native red grape variety that grows primarily in Sardinia, Italy. Sardinia is one of the inlet islands of Italy (see map below). The Monica grape is known to make Rhone-style (or Syrah-like) wines, but in an Italian fashion. I've heard that those labels that say "di Sardegna" indicate a drier style of wine compared to other label classifications. [It actually says "dry" on the back of the label.] It is often blended with Carignano, which we don't see too much of in the market either. All in all, this was my first Monica wine experience, so I hope you enjoy it.<br />
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<img height="224" src="http://www.hotspotz.co.uk/italy/images/italy_map_primary.png" width="320" />
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Map of Italy</div>
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(Photo from Google Images)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGurNmO8OdWVRGhtYe3AP3c6B-APJsjGZ0-MmDC6FyUcOywWZsapSdYY0LREQXsp4p1g22yAd1V-ROAU1Hu0fWwVi3qB42PC56OJXuqhXvNZjHIJ_dQnE_WSmo5LWK3WLUuwZu7OXX2E/s1600/IMG_4591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGurNmO8OdWVRGhtYe3AP3c6B-APJsjGZ0-MmDC6FyUcOywWZsapSdYY0LREQXsp4p1g22yAd1V-ROAU1Hu0fWwVi3qB42PC56OJXuqhXvNZjHIJ_dQnE_WSmo5LWK3WLUuwZu7OXX2E/s320/IMG_4591.JPG" width="240" /></a></div>
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Dolia's Monica di Sardegna</div>
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<span style="color: #351c75; font-size: large;"><b>Monica di Sardegna by Dolia</b></span></div>
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<b>The D-2010 Scale </b></div>
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<b><i>2010 Monica di Sardegna </i>by Dolia (Sardinia, Italy)</b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): </b>Deep ruby color with good color density. Some purplish edges, perhaps indicating it's youth. Not overly clear. - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Fresh red fruits with an emphasized floral component<span style="background-color: white;">. As the wine opens, hints of leather, earth, and smokiness shoot out from the glass. The nose is very Rhone-like for me. I could see how this could easily pass as a Syrah. - 17</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Medium-bodied with crisp acidity. Some herbaceousness on the palate with complementing red fruits. Some minor astringent that adds depth and complexity to the wine. Hints of leather and smokiness in the finish, but is relatively pleasant. - 9<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>I think this wine comes together. It's very Rhone-like in its style and quite pleasant. No one attribute really pulls away from another, however, as time progressed, I did notice that the wine was a bit hot. - 4<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Lengthy with hints of leather, red fruit, and a slight edge of smokiness.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging </i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Heavy glass bottle with the DOC seal indicating it's quality. Nice engraving at the bottom of the bottle. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>The label is catchy but plain. I have to admit that I didn't find this wine easily</span><span style="background-color: white; font-family: inherit;">. I found it through notes and recommendations on shelf at Total Wine. </span><i style="background-color: white; font-family: inherit;">- 6 points</i></div>
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<b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i>
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<b>Total Points: 89 points</b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>This was an enjoyable wine. I'm glad I purchased it and I will probably purchase it again some day. I was impressed that the wine was marketed as a Rhone-style and it didn't disappointment. Honest marketing is always a good thing. :)</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> I could see this with lamb or even bar-b-q as the wine carries a nice bright red fruit characteristic. I had this with pasta in a red sauce, and it went fairly well</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> $11</span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... A good and unique buy for under $20.</span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> This wine was purchased at <a href="http://www.totalwine.com/" style="color: #7009b8; text-decoration: none;">Total Wine</a>. Enjoy!!</span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-56818621156960570322012-04-30T05:00:00.000-04:002012-04-30T05:00:05.346-04:00Wine Glass TethersI'm a big fan of <a href="http://www.realsimple.com/">Real Simple</a> magazine, and was cracking up when I found this wine glass steadler in the magazine:<br />
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<img src="http://cdn.dornob.com/wp-content/uploads/2012/01/stemware-dishwasher-tether-design.jpg" />
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Wine Glass Tether</div>
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(Photo from Google Images)</div>
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These simple, rubber pieces help keep your lower-end wine glasses from clinking around in the dishwasher. Now one should never machine wash really nice glasses, but for those that are more inexpensive, there's nothing wrong with running some of your glasses through the dishwasher. <a href="http://www.quirky.com/products/122-Tether-Stemware-Saver">Quirky.com</a> sells a 4-pack of these tethers for $12.99.</div>
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While I was on that website, I also found these:</div>
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<img height="242" src="http://s3.amazonaws.com/kore/production/attachments/assets/122583/four65/Wine%20Rest1.jpg?1328132524" width="320" />
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Wine Bottle Neck Ring</div>
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(Photo from quirky.com)</div>
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Which would be perfect for my fridge because I have bottles rolling around everywhere!!! These bottle neck holders can also be found on <a href="http://www.quirky.com/ideations/167769">quirky.com</a>. I do think this is a great idea, actually. </div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com2tag:blogger.com,1999:blog-3854038274097526070.post-20015344400716732872012-04-27T05:00:00.000-04:002012-04-27T05:00:03.924-04:00Friday Feature: Tri-Fold Omelet and Bubbly... OK Mimosas!<div style="text-align: justify;">
Seriously, who doesn't love a great breakfast? Now... who doesn't love a great breakfast with wine? :) I thought so! </div>
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<img height="320" src="http://www.thegardenerseden.com/wp-content/uploads/2010/05/Breakfast-in-Bed-with-Mimosa-Eggs-and-Chive-Rissoto-Cakes1.jpg" width="252" />
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Breakfast with a Mimosa</div>
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(Photo from Google Images)</div>
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One of my favorite things to wake up to in the morning is when "Johnny Depp" jumps in the kitchen and makes me a tri-fold omelet. You know what I'm talking about: those perfectly folded and cooked to perfection omelets. Add a side of mimosa, and you have yourself one awesome day. [Note: I would suggest this type of breakfast on a weekend when you can drink more than one mimosa.]</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7pJSlo-ODngZxJrzhgsv-rbz-m6OKGtQtgsnO8DveQQeL7hBXMWIZL2tCkEkv1snoAXzEj8Z-4rAnv016EfV561GFH8bkureoASD-OoSMgISTbToqfTACs28PFCEd8yO7SKINrgLfXY/s400/DSC_0706.JPG" />
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Tri-Fold Omelet</div>
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(Photo from Google Image)</div>
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<b><span style="color: #351c75; font-size: large;">The Tri-Fold Omelet</span></b></div>
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<b>Ingredients</b></div>
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2 to 3 eggs</div>
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Cooking Spray (or Butter)</div>
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Milk</div>
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Goodies (veggies, cooked meats, etc.)</div>
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Cheese (your favorite kind!)</div>
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<b>Directions</b></div>
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1) Spray the bottom of a cooking pan with cooking spray.</div>
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2) Whisk eggs and milk together. Cover the bottom of the pan with the eggs so that there is a somewhat thin coating of egg. Cook until eggs are almost completely done.</div>
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3) Add goodies and cheese into the center of the egg.</div>
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4) When the cheese melts, fold one side of the egg over the goodies, followed by the second side so that the omelet looks like a tube.</div>
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5) Add cheese on top. It's optional to add the omelet to a slightly warmed stove to melt the cheese.</div>
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<img height="240" src="http://farm4.static.flickr.com/3273/2751933070_11b0cce658.jpg" width="320" />
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(Photo from Google Images)</div>
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<span style="color: #351c75; font-size: large;"><b>Food Pairing Options: The Mimosa!</b></span></div>
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When it comes to wine in the morning, I always opt for the mimosa. It gives you just enough bubbly for a happy face and a touch of orange juice to make you feel refreshed. Plus, it compliments the meal well. :) Come on... Live a little...</div>
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<b>Ingredients</b></div>
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Sparkling Wine (Bubbly! Get your favorite. Even an inexpensive bubbly will do here.)</div>
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Orange Juice (or if you dislike orange juice, try grapefruit juice)</div>
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Wine Flutes</div>
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<b>Directions</b></div>
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1) Pour sparkling wine into the flute until it fills up about halfway.</div>
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2) Top with orange juice.</div>
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3) Enjoy!</div>
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<img src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcThbgN5i5O9EL6E4-rQhKg9X686dgRP7nKWdrCS7Em4xMXG_fMADg" />
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The Mimosa</div>
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(Photo from Google Images)</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-36978225786671183352012-04-26T05:00:00.000-04:002012-04-26T05:00:06.140-04:00Wine & Food: The Supper Club<div class="separator" style="clear: both; text-align: justify;">
One of my favorite things about traveling to the western part of Pennsylvania is getting a chance to eat at <a href="http://www.supperclubgreensburg.com/">The Supper Club</a> in Greensburg. This restaurant, built into the old train station in Greensburg, has some of the best food in western Pennsylvania! The backdrop within the restaurant is gorgeous. When the train goes by the old station, the building actually shakes. It makes the whole dining experience quite real!</div>
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The Supper Club</div>
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(Photos by Steph from The <a href="http://thebluedaisyfloral.com/">Blue Daisy Floral Designs</a>)</div>
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I personally love the Supper Club for the cuisine (make sure you try the pizzas and the house dressing on the salads), which is seasonally oriented. But I also love the wine cocktails, like the one below: the Saintly Spritzer. The drink menu (like the food) changes seasonally. This recent drink was quite delightful: a mixture of rose (blush) wine with elderberry liqueur and topped with fresh berries. Doesn't it look yummy?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi54cYz8Ge369UQck3METNVvusReWoNPBxMJl6jj_e65uaK8PGkoba2gpSolirKwJs2aEecsLZnnUYJuH-3F5TZ3A4cYmWwyL-8EPmCJ9vj1iQrcB1DiOHr5QKuKTs2TX25-nar2SnAVE/s1600/715880826_2557419967_Saintly_Spritzer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi54cYz8Ge369UQck3METNVvusReWoNPBxMJl6jj_e65uaK8PGkoba2gpSolirKwJs2aEecsLZnnUYJuH-3F5TZ3A4cYmWwyL-8EPmCJ9vj1iQrcB1DiOHr5QKuKTs2TX25-nar2SnAVE/s320/715880826_2557419967_Saintly_Spritzer.jpg" width="241" /></a></div>
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The Saintly Spritzer<br />(Photo by author)</div>
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The Supper Club also hosts cooking classes and wine tastings: great activities for foodies and wine connoisseurs alike. This is just one more great farm-to-table restaurant example that is sitting in YOUR backyard. It's quite "Wine Country"-esqe! Places like this exist everywhere, and it's a fantastic way to incorporate wine education and tasting into your everyday routine. For more information about The Supper Club, please visit their <a href="http://www.supperclubgreensburg.com/">website</a>.</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-50351404065813895732012-04-25T05:00:00.000-04:002012-04-25T05:00:02.130-04:00What's in my Glass Wednesday! 2009 Chianti Classico by Casalino<div class="separator" style="clear: both; text-align: justify;">
Ahh... Chianti - Italy's claim-to-fame. The one and only pasta-loving wine. Chianti Classico, produced primarily by the Sangiovese grape, is a light- to medium-bodied red wine with bright red fruit character and a crisp acidity. It's that acidity which goes so well with equally acidic tomato-based sauces: part of Italy's prime cuisine!</div>
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I should note that Chianti Classico is different than the ever-popular, made-to-compete-with-high-alcohol-California-wines Super Tuscans, which use Sangiovese as a base and then blend with Cabernet Sauvignon, Merlot, and/or Cabernet Franc. Super Tuscans have much greater body, usually a higher alcohol, and a bigger incorporation of oak compared to the traditional Chianti. </div>
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<span style="color: #351c75; font-size: large;"><b>2009 Chianti Classico by Casalino</b></span></div>
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<b>The D-2010 Scale </b></div>
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<b><i>2009 Chianti Classico </i>by Casalino (Italy)</b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): L</b>ight red with slightly brown-tinted edges. Clear. - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Lots of red fruits with a complex hint of leather, earth, and a sensual smokiness<span style="background-color: white;">. - 15</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Light-bodied red wine with crisp acidity. Red fruits and leather on the palate. Slightly astringent with a lingering smoky finishing. - 7<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>The acidity made this wine a bit thin, but it's traditionally made in this style. I wish it was integrated together just a bit better. I'm surprised the wine is at 13% alcohol because I didn't pick up on this too easily. - 5<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Lengthy and smoky with a hint of astringency and lingering acidity.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging </i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Heavy glass bottle with the DOCG seal indicating that it's a real Chianti. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>Nice large label, but I did over-look this originally because the label was a bit dull to me. For some reason, I'm not overly big on Italian labels and understanding them, so I'm slightly biased against them. Eventually I chose this label (over lots of others) because there was a note below it indicating it's quality and because it was a DOCG wine, as opposed to the other which was not. - 8<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i></span></div>
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<b>Total Points: 88 points</b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>This is a wine I'd probably buy again if I was in a bind for an inexpensive Chianti. The quality is good enough that it was worth the $11 for me. But I wasn't overly impressed with this wine when I had it. That being said, this wasn't the only wine of the evening, so in my head, I'm comparing it to another wine that I was more attracted to. Hahaha. I guess no wine is created equal! Regardless, it's definitely a good example of a Chianti Classico, and one that I think is worth trying.</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> This is your ultimate pizza and pasta wine. Any time you have a red-based sauce, I'd grab a wine just like this! I had it with baked zitti... yum!</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> I think you'll find this around $11.</span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... Definitely a good wine for under $20.</span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> I purchased this at <a href="http://www.totalwine.com/">Total Wine</a>. (Actually, I lie. I picked it out, but my grandparents bought it.) :) Cheers!</span></div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-57908411831891145172012-04-20T10:48:00.002-04:002012-04-20T10:48:20.802-04:00Friday Feature - ApologiesDear Readers:<br />
I had a schedule blog post today for a tri-fold breakfast omelet and mimosas. Unfortunately, the post published "blank" so I have since deleted it. I will re-write this blog post for next Friday. I'm sorry for this technical error and have contacted Google about this problem.<br />
DeniseDenise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-74346204943017484122012-04-19T10:06:00.000-04:002012-04-19T10:06:47.055-04:00Where to go for wine reviews if you live in Pennsylvania...<div style="text-align: justify;">
It's been a long time since I lived in Pennsylvania... and some days, it wears on me as a wine buyer. I still find it difficult to pick out wines at the state stores - they aren't organized, I question storage conditions, cashiers are rude, I get disgruntled (yes, I said "disgruntled"). :) I guess if you never leave Pennsylvania, one doesn't quite realize how easy many other states have it. If you leave Pennsylvania, return to Pennsylvania, or move into Pennsylvania... well... then... you get it. Recently, a colleague of mine said he had found some of the best reviews for the PLCB State Stores in terms of wine selections. So I thought I'd share this wealth of information with the rest of my readers. Follow Craig LaBan from <a href="http://www.philly.com/philly/columnists/craig_laban/">Philly.com</a>. You can even follow him on Twitter! I've recently started following his posts, and I can assure you that as a PA resident... you won't be disappointed. :) I loved his recent post on the <a href="http://www.philly.com/philly/restaurants/138156369.html">4 best restaurants in Philadelphia!</a></div>
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Craig LeBan is a columnist from philly.com</div>
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(Photo from Google Images)</div>
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Cheers to Thursday! One more day until Friday!! :)Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-68578210017951131042012-04-18T05:00:00.000-04:002012-04-18T05:00:13.158-04:00What's in My Glass Wednesdays! 2007 Pinot Blanc by Domaines Schlumberger<div style="text-align: justify;">
Pinot Blanc is not a white variety that you see very often, but every once and awhile I come across a bottle, and take a chance. This was no different. I found this one from Alsace (France) in a wine retail store for about $10. To me, that's worth a chance! :) But I guess I'll have to let you be the judge of that...</div>
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<b><span style="color: #351c75; font-size: large;">2007 Pinot Blanc by Domaines Schlumberger</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinHuxyEIaZMfrIMLXZ7Qew2XbT3Ha82xZHVD1zMM1RBGbO7L7kkWhjwFFLrsM1rWbT5K8D-HtWOYFr4hkqehAppy1-tVsqzSZ2P1lPaTK51jzVeRCJV5VJRBIT9-6Y2mK1SW5P0WIM7s/s1600/IMG_4274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinHuxyEIaZMfrIMLXZ7Qew2XbT3Ha82xZHVD1zMM1RBGbO7L7kkWhjwFFLrsM1rWbT5K8D-HtWOYFr4hkqehAppy1-tVsqzSZ2P1lPaTK51jzVeRCJV5VJRBIT9-6Y2mK1SW5P0WIM7s/s320/IMG_4274.JPG" width="240" /></a></div>
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(Photos by author)</div>
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<b><span style="font-family: inherit;">The D-2010 Scale </span></b></div>
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<b><span style="font-family: inherit;"><i>2007 Pinot Blanc </i>by Domaines Schlumberger (Alsace, France)</span></b></div>
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<span style="font-family: inherit;"><b>Appearance (10 points possible): L</b>ight hay yellow in color. Brilliantly clear - 10<i> poi</i><i>nts</i></span></div>
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<span style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Lightly floral and fresh citrus zest<span style="background-color: white;">. The nose is weak on this, but it's not a very aromatic variety to my knowledge. - 16</span><i style="background-color: white;"> points</i></span></div>
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<span style="font-family: inherit;"><b>Taste (10 points possible): </b>Light-bodied with a flinty, minerality and crispness. No oak in this wine. Just a touch of sweetness lingers with this wine. The finish is tart and refreshing with citrusy flavors. - 7<i> points</i>
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<span style="font-family: inherit;"><b>Balance (5 points possible): </b>This wine is well balanced and very light. - 5<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Finish (5 points possible):</b> Acidic or tart by nature, with just a hint of sweetness and citrus flavors. Quite lengthy.<i><b> </b>- 5 points</i></span></div>
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<b><i><span style="font-family: inherit;">Packaging </span></i></b></div>
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<span style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Alsacian bottle shape with signature green-glass color. Traditional label and packaging. <i>- 5 points</i></span></div>
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<span style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>This wine took me a while to find, simply because it "blends in" with its surrounds. But I do like the extra information on the back of the label. Gives the buyer good details on exactly what they are buying. - 8<i> points</i></span></div>
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<span style="font-family: inherit;"><b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i></span></div>
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<b><span style="font-family: inherit;">Total Points: 96 points</span></b></div>
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<span style="font-family: inherit;"><b>Overall Thought: </b>If you like white wines with light structure and mouthfeel, and no influence of oak, then this is your wine. It's very food friendly, summer friendly, and refreshing. I very much enjoyed this wine, but I wish I would've chosen a different food to eat with it. :) To me this is a crisp, summer wine: something that you can sip on while sitting on your patio watching the kids or enjoying a good book.</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Food Pairings:</b> I think this went well with a spicy red curry. [I had peanut curry with this wine and it didn't go quite well with that.] But for some reason, I could also see this with sushi. I don't know why, but I kept thinking sushi while drinking this wine. I think this could also go very well with something like fish and chips or a lightly breaded white fish (think cod or haddock). Ooo... scallops a very light white sauce, anyone?</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b>Cost:</b> I've seen this marked anywhere between $10 to $17, depending on where it is being retailed.</span></span></div>
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<span style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... I think this still falls in the "good enough to try and see how it goes" range. :)</span></div>
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<span style="font-family: inherit;"><b>Where to buy:</b> I would check a local retail store near you. :)</span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-12050963140009099592012-04-17T05:00:00.000-04:002012-04-17T05:00:11.039-04:00Wine and Food in Sausalito, California<div style="text-align: justify;">
As the tour of northern California continues, I'd like to look at Sausalito, California! Back in the day, Sausalito was a WWII seaport, but since has given way to an artistic haven. I really enjoyed the Sausalito culture. On a bright sunny day, this little city was enlightening to walk through.</div>
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Boats in the Bay off the Sausalito Coast</div>
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Local Restaurants and Tourists by the Sausalito Coast</div>
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Wine Tasting Shop in Sausalito</div>
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Spring Time in Sausalito</div>
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Flower Shop in Sausalito</div>
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Sausalito Coast</div>
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For a little bit of cuisine, I'd recommend the <a href="http://www.salsalitotacoshop.com/menu.html">Salsalito Taco Shop</a>. This place was absolutely packed as we were strolling through the town on a busy Saturday late-morning. Although there were plenty of higher end restaurants all around us, some of which came highly recommended, we couldn't get past the enthusiasm surrounding this little restaurant. I am SO glad we stopped. We had some of the best Mexican cuisine that I've had in a long time!</div>
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Salsalito Taco Shop in Sausalito, CA</div>
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(Photo from Google Images)</div>
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Chips and Guacamole with Fresh Ice Tea and Red and Green Salsa</div>
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I'm not going to lie... when it comes to Mexican and Spanish cuisine, I'm partial towards Sangria. The citrusy sweetness in Sangria pairs very well with the spice in salsas that accompany the main dish. However, I wish I would've taken a chance and tried their Sol Splash: a mixture of sparkling wine and hibiscus or mango juice with lime. I also highly recommend the Taco de Camaron, which is Baja-style shrimp tacos. Also goes well with Sangria. Yummy!</div>
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Sangria: A good pairing for Mexican food</div>
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(Photo from Google Images)</div>
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While in town, if you are searching for some "early" evening activities, I can recommend <a href="http://www.wellingtonswinebar.com/">Wellington's Wine Bar</a>. I say early because this one closes at 11:00 PM! I really enjoy wine bars. They have a much different atmosphere than other bars. This one was quite chill and relaxing. I enjoyed the vast beer and wine selection, as well as its proximity to the bay's coast. As I was there in the evening, I wasn't able to grab some good pictures, but I found a few pictures online:</div>
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Entrance to Wellington's Wine Bar: Sausalito, CA</div>
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Interior of Wellington's Wine Bar: Sausalito, CA</div>
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(Photo from Google Images)</div>
<br />Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-41997475430481021252012-04-16T05:00:00.000-04:002012-04-16T05:00:05.405-04:00Wine and Food in the North Bay, California<div style="text-align: justify;">
California is one of those states that you just have to visit if you are in love with food and wine. Luckily, I was given a great opportunity to visit for a few days and enjoy some of the food and wine culture in Sausalito and Corte Madera. These aren't big "wine country" areas for northern California, but I'll show you that you can find wine just about everywhere you go. :)</div>
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As I was staying just north of Sausalito, the <a href="http://www.yankeepier.com/larkspur/index.html">Yankee Pier restaurant in Larkspur</a> was recommended to me for a great culinary experience! What a fun restaurant to visit with great, local seafood. A great selling point - all you can eat fish and chips on Monday nights for $19.00. That's such a great deal in California!</div>
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Yankee Pier, Larkspur, CA<br />
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Cutest appetizer plates ever at Yankee Pier</div>
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We started off with ceviche, which is fresh raw fish marinated in citrus juice and chili peppers. The marination step is how the fish is "cooked." The acidic conditions that the fish is exposed to denatures the fish proteins, which is similar to what happens when fish is cooked. (Only, different, I guess.) :) It's served cold and is quite refreshing. I learned that it is traditionally served with avocado, which are a dime a dozen in California!</div>
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Ceviche with avocado and tortilla chips</div>
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This was the first time I had ceviche and I really enjoyed it. It was a wonderful light, refreshing appetizer. Even though we had lots of wine choices for this meal, both of us decided on a brew so I can't go on and on about how well our wine paired with this. But if i was to have this again, I'd suggest a refreshing and crisp Sauvignon Blanc! New World New Zealand style may be too tart and flavorful for ceviche, but there are other Sauvignon Blanc blends that I think would be fabulous with this: </div>
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<img height="320" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/284615_2065546052186_1650812728_2008359_4662462_n.jpg" width="156" />
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Vellum White </div>
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(Photo from Vellum's Facebook Page)</div>
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<a href="http://www.vellumwines.com/">Vellum Wine Craft</a> is a California-based production that produces two wines (to my knowledge!): a red and a white. Their red Cabernet blend has received much publicity and their white blend has been quite popular since it's release in 2011. Their Vellum White is crisp, floral, and citrusy with just a touch of creaminess to it that makes this wine incredibly appealing.</div>
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Provenance Vineyards Sauvignon Blanc</div>
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(Photo from <a href="http://www.provenancevineyards.com/ShopOtherWines?orderby=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&startrow=1">Provenance Website</a>)</div>
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Another personal favorite Sauvignon Blanc of mine is from Provenance Vineyards. The above image is not the correct label. The lower priced <a href="http://www.provenancevineyards.com/index.cfm?method=storeproducts.showdrilldown&productid=5a9d31f2-a6db-8ff9-d754-728cd7b2d8ce&ProductCategoryID=0e8247e9-9aab-3deb-49ba-c43227817342&WineryID=5F3D8C96-1CC4-FBB6-2352-CC1B1395646F&WineTypeID=&ProductType=&wineVarietalID=&wineRegionID=&vintage=&lowprice=&highPrice=&WineBrandID=&WineAppellationID=&lowletter=&highletter=&OrderBy=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&ShippingState=CA">Sauvignon Blanc (~$22)</a> is very well done and quite affordable. Lots of grapefruit and citrus flavor accompanied in the palate with freshness and creaminess.</div>
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Chateau Haut Guillebot</div>
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(Photo From Google Images)</div>
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Let's not forget one of my favorite <$15 Sauvignon Blancs from Bordeaux! For a quick recap on this $11 Sauvignon Blanc, please visit the <a href="http://thevinetowine.blogspot.com/2012/02/whats-in-my-glass-wednesdays-2010.html">What's in My Glass Wednesdays</a> page.</div>
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Despite the wonderful appetizer, we also had a refreshing meal. Both my guest and myself ordered fish in a spicy aioli sauce. I had my tuna with pea tendrils and asparagus. She had her cod with asparagus and braised kale. Both meals were absolutely delightful!</div>
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Fresh Fish with Asparagus and Pea Tendrils or Braised Kale</div>
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Obviously you can see here that we were enjoying our local brews. Asparagus and greens are generally difficult to pair anyway. So some of these suggestions may be hit or miss. Obviously, some people would carry over the Sauvignon Blanc into their main course. And that is okay! However, I think these meals would have been a prime candidate for old world style Cabernet Franc. This can be a difficult thing to find on the western side of the U.S. Here's where I'd make a few eastern U.S. suggestions.</div>
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Galen Glen Cabernet Franc</div>
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(Photo by author)</div>
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<a href="http://www.galenglen.com/wines/red_wine_list.php">Galen Glen Winery's Cabernet Franc</a> is a pleasant, medium-bodied red wine that would match well with this meal. It's lighter in body compared to California red blends, less oak influence, and more old-world style with fresh cherries, raspberries, and a touch of herbaceousness (dried leaves, slight hints of tobacco). Cost: $15.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHPT4HlhsCULrQFlIANohDvzgBpRsbaY9Nu0VvOExjqxpSNfw6i3ThlZ1zuQ0JZUZHnvKiYqKfvhg6YHk-nureDkmxjS2S3IXI_HTTzJYC0uzWFS1ngQGykaGDO8KK8hbfiUoNTqyL3M/s1600/IMG_2813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHPT4HlhsCULrQFlIANohDvzgBpRsbaY9Nu0VvOExjqxpSNfw6i3ThlZ1zuQ0JZUZHnvKiYqKfvhg6YHk-nureDkmxjS2S3IXI_HTTzJYC0uzWFS1ngQGykaGDO8KK8hbfiUoNTqyL3M/s320/IMG_2813.JPG" width="320" /></a></div>
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Award Winners at Briar Valley Vineyard & Winery</div>
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(Photo by author)</div>
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<a href="http://www.briarvalleywinery.com/ourwines.html">Briar Valley Vineyard and Winery</a> also makes a pleasant old-world style Cabernet Franc at a value cost ($19.95). I wish I had a picture of the specific label, but the above image features their logo. Like Galen Glen, this is a medium bodied wine with lots of ripe cherries in the nose and married nicely with the varietal herbal and tobacco notes. For me, this wine has slightly more toasty oak flavors than Galen Glen's and a little more structure. Another good possibility!</div>
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Veritas Winery Cabernet Franc Reserve</div>
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(Photo from <a href="http://www.kthread.com/kthread/category/market/">KThread</a>; found via Google Images)</div>
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Another rising brand in the eastern U.S. is <a href="http://www.veritaswines.com/">Veritas Vineyard and Winery</a> in Virginia. I'm not sure if Veritas still sells this wine, as I can no longer find it on their website, but this was one of the reds that I enjoyed while living in Virginia. Great tannin structure with fresh red berries and toasty oak flavors, this wine was sure to please and would be another pairing for the above meal. If they no longer produce this wine, I'd recommend one of their red blends like their Red Star ($18) or the Vintner's Reserve ($35).</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com3tag:blogger.com,1999:blog-3854038274097526070.post-90786299680990779582012-04-13T05:00:00.000-04:002012-04-16T15:47:01.009-04:00Friday Feature: Portobello Mushrooms with Pinot NoirWho here doesn't like mushrooms?! (PLEASE don't raise your hand!) Ok, ok... mushrooms are definitely an acquired taste, but as I've gotten a tad older, I've come to appreciate their subtlety as well as the various array of flavors all sorts of mushrooms provide. Portobellos can be made stuffed, sauteed, grilled, steamed, marinated, as sandwiches... and the list goes on and on... <br />
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<img height="291" src="https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcRW2gyl-pKSBVWsLmh8pepk6MdYo0xmIw9brNEISsDqbdh4rPyc" width="320" /> </div>
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Portobello Mushroom Melts<br />
(Photo and recipe at <a href="http://www.bbcgoodfood.com/recipes/4698/portobello-mushroom-melts">BBC Good Food</a>)</div>
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Portobello Mushroom Sandwich</div>
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(Photo and recipe at: <a href="http://www.tasteofhome.com/Recipes/Portobello-Mushroom-Burgers">Taste of Home</a>)</div>
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Portobello Mushroom with Onion and Balsamic Reduction</div>
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(Photo and recipe at <a href="http://planetforward.ca/blog/meatless-monday-ken-kostick-recipe-portobello-mushrooms-onion-balsamic-reduction/">Planet Forward</a>)</div>
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And, of course, the traditional pairing with Portobellos is definitely Pinot Noir. Pinot is known for it's earthiness and mushroom flavors, if made in the old world style. Here are a few fancy Pinots that might suit your fancy:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIYBD9YffZoS8na44PsRnJJQ7-5IMIgZNDmLRqxJkJMy5b42M81CxkSd3sc8mPSqxYSErWqJtxsPN-b7cmbc4sQRb4oTs6By4zvIA4oSP_W8_kv52U43rQCXZi5q0RewQ7OOL91rybjw/s1600/IMG_4194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIYBD9YffZoS8na44PsRnJJQ7-5IMIgZNDmLRqxJkJMy5b42M81CxkSd3sc8mPSqxYSErWqJtxsPN-b7cmbc4sQRb4oTs6By4zvIA4oSP_W8_kv52U43rQCXZi5q0RewQ7OOL91rybjw/s320/IMG_4194.JPG" width="240" /></a></div>
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If you're looking for something in the "value-price" range (<$20) try this $18 1.5 L bottle of PN II from Anthony Road Winery. For $18, I'm surprised at the quality of this wine. Remember that the price of Pinot's is all relative. In most cases, you cannot find one of value below $50 that is still representative of a Pinot Noir. But if you want something a bit more sophisticated, grab <a href="http://thevinetowine.blogspot.com/2012/04/whats-in-my-glass-wednesdays-2010-pinot.html">Anthony Road Winery's Pinot Noir</a> label that I reviewed last week:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1j20PZiU5rGuVr83ZWctawYB6FxCLk1gGq_vEX04BiuNFdcyD_uxQCo-d0A1cfSxgSGA45Og77Bk798WDfxCzV94sardy7fLRl4oHTfvwx8TDdv7kU3l7k1A3OejAmFqlB9SHPuGxBs/s1600/IMG_4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1j20PZiU5rGuVr83ZWctawYB6FxCLk1gGq_vEX04BiuNFdcyD_uxQCo-d0A1cfSxgSGA45Og77Bk798WDfxCzV94sardy7fLRl4oHTfvwx8TDdv7kU3l7k1A3OejAmFqlB9SHPuGxBs/s320/IMG_4288.JPG" width="240" /></a></div>
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You won't be disappointed with this oaky, delicate, earthy, and cherried Pinot Noir. It is one of my favorites to date!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdI1u6VB6uVJ4z7I0v-HAnMWU88jwWrZIdi1ukLVjdl-nos1eWvGIsnJAXCVB43z9wPsLooXiwtjTFBDza2JEmMf7miyNoz61ZTwIhgYZBWLIrJFcZs-AIeK71sx78oDLVzcUYblo2IU/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdI1u6VB6uVJ4z7I0v-HAnMWU88jwWrZIdi1ukLVjdl-nos1eWvGIsnJAXCVB43z9wPsLooXiwtjTFBDza2JEmMf7miyNoz61ZTwIhgYZBWLIrJFcZs-AIeK71sx78oDLVzcUYblo2IU/s320/IMG_4205.JPG" width="320" /></a></div>
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If you're looking to splurge, I suggest finding an old-world Burgundy bottle. These can be tricky to buy and without knowing much of the region, you'll either find a winner or a bottle you'd like to toss. If you can afford the investment, then by all means, go for it. But if you want to play it a bit on the safer side, I'd try some of these other suggestions, first!</div>
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<img src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcT7s4r4CyfZ3y5MOx2w1eQnZB1NrfIDR-5wOM37WJZXpmzDjPGn" /> </div>
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I will admit that Rex-Goliath is an "old faithful" when it comes to being in an [inexpensive] wine-buying bind. I've purchased it several times for large family gatherings or last minute arrangements with friends. This used to be one of the best valued Pinot Noirs on the market, but since it's raised in popularity, I've found that it now lacks that characteristic Pinot Noir flavor like many bulk-produced Pinots. Still, you can find it everywhere and anywhere (even in Pennsylvania) and it'll do the trick if you're looking for an inexpensive Pinot.</div>
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Other wine regions to try include Carneros (from California) and Russian River (from California), but the selection nation-wide is scattered. These tend to be a bit more intense in oak and cherry flavor, drawing away from the earthiness of other regions, but it's still worth a shot if you're trying out Portobellos!</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-54093491112734389732012-04-12T05:00:00.000-04:002012-04-12T05:00:07.854-04:00Bamboo Wine Chock<div style="text-align: justify;">
This is one of those things I saw in a fashion magazine and thought it was interesting. It's a wine chock, which is a shaped support system to hold wine bottles. In this case, it holds the wine bottles in a pyramid structure. I like it because it's super flexible - you can fold it up and store in the home or take with you to any particular outing. It easily holds up to six bottles on its bamboo support system. I'd use it as a gift for your wine savvy friends, or a newly married couple, that they may not be expecting. </div>
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It's also a great idea for those you know that store no more than about half a case of wine at a time. This provides easy an comfortable storage on any counter top. Cheers to that!</div>
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Wine Chock by David Lapin ($25)</div>
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(Photos from <a href="http://www.momastore.org/museum/moma/ProductDisplay?purpose=crawl&catalogId=10451&categoryId=11507&productId=125598&langId=-1&parent_category_rn=26715&keyWord=Wine+Chock&storeId=10001">MoMA Store</a>)</div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-89804323249708967242012-04-11T05:00:00.000-04:002012-04-11T05:00:05.991-04:00What's in My Glass Wednesdays! 2010 Cote Est by Jean-Marc Lafage<div style="text-align: justify;">
This was one of those wines where I was walking through the wine store and was stopped by A) the label and B) the variety selection. This Cote Est is a white wine blend of 50% Grenache (Blanc and Gris), 30% Chardonnay, and 20% Marsanne. </div>
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For those readers that enjoy white wine blends, especially without oak, this is the wine for you. And I found it at a measly $11. (I've seen that normal retail is around $13.) An extra bonus: David Schildknecht from <i>The Wine Advocate</i> (by Robert Parker) actually rated this wine 90 points. [Extra side note: I bought the wine before knowing that.] :)</div>
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<b><span style="color: #351c75; font-size: large;">2010 Cote Est by Jean-Marc Lafage</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3qlz76ELvP4XniCU-xH8GJr8xztCH-uXG-dsuHGsFkhMs2mrmOwEe1Ign1XGcyaT5kSlJjoQKW-An7MrM0KUDH7U7Dq2A2jnr_-qEoBENYpU0dVeUsdKt5dE9yEYE4A89zb9xHqS708/s1600/IMG_4276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3qlz76ELvP4XniCU-xH8GJr8xztCH-uXG-dsuHGsFkhMs2mrmOwEe1Ign1XGcyaT5kSlJjoQKW-An7MrM0KUDH7U7Dq2A2jnr_-qEoBENYpU0dVeUsdKt5dE9yEYE4A89zb9xHqS708/s320/IMG_4276.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-YbaMqA0vkzhwSGI7LUEzeMoe-Rsdh_oxXYuZsXldX_A3_QweH1-YdFwqjWpmHdlTrI2WTmgzNpi8thbCTG8jXAUaN_PGfdali1nq41nchohoL5_eD2xeOInhlYl5Qh60sICSw7jK9Y/s1600/IMG_4277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-YbaMqA0vkzhwSGI7LUEzeMoe-Rsdh_oxXYuZsXldX_A3_QweH1-YdFwqjWpmHdlTrI2WTmgzNpi8thbCTG8jXAUaN_PGfdali1nq41nchohoL5_eD2xeOInhlYl5Qh60sICSw7jK9Y/s320/IMG_4277.JPG" width="240" /></a></div>
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<b>The D-2010 Scale </b></div>
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<b><i>2010 Cote Est </i>by Jean-Marc Lafage (Cotes Catalenes (Roussillon), France)</b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Appearance (10 points possible): L</b>ight hay yellow in color. Brilliantly clear - 10<i> poi</i><i>nts</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Fresh floral bouquet with hints of wet pebbles, canned pears and canned pineapples, freshly-picked apricots and zest of lemon and orange peels. -<i> 19 points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Taste (10 points possible): </b>Light-bodied with a zesty citrus and pear flavor and lingering flavors of fresh cut flowers. The wine is smooth, filling, and juicy with a long finish. - 9<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Balance (5 points possible): </b>This wine is well balanced - lots of flavor, crispness, and just a hint of floral sweetness in the finish. - 5<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Finish (5 points possible):</b> Lingers for a long time with a filling floral and juicy finish. Very refreshing and flavorful.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging *Introduction to the D-2010 Scale*</i></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Screw capped bottle with bright white label and matching lime green screw cap. This type of package really fits this style of wine. <i>- 5 points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>This wine actually caught my attention because of the tip of the grapevine on the label. And then after my attention was caught, I actually read what was in the bottle. This peaked my interest and caused me to buy the wine. It was only "after the fact" that I realized the wine was French. How's that for marketability? - 10<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i></span></div>
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<b>Total Points: 96 points</b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Overall Thought: </b>If you are out looking for unoaked wine blends, here's the wine for you! I loved how intriguing this wine was: from the label through the blend and finished in the glass. This is what wine tasting is all about! I loved the fresh mixture of spring flowers and fruits with hints of crisp minerality (which is all the rage these days). What's really interesting about this wine is the blend. This is quite a different mixture compared to previously-evaluated wines. I highly suggest this gem!</span></div>
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<span style="background-color: white; font-family: inherit;"><b>Food Pairings:</b> I like this with roasted chicken and a crisp and fruity salad (perhaps, spinach and pear salad with goat cheese). Or, I'd grab this with a low country boil (see photo below)... Sometimes, these suggestions make me quite hungry!</span></div>
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<span style="background-color: white; font-family: inherit;"><b>Cost:</b> $10.99</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 1... If you don't try this wine, you're missing out on the fun and excitement of wine tasting.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Where to buy:</b> If you can't find it in your local retail store, it can be purchased through <a href="https://winelibrary.com/products/60423-10-domaine-lafage-cote-d-est-blanc">Wine Library</a> with a thorough explanation from David Schildknecht. Cheers!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4HumlVDG9IJ0oWSwPD3brdcxdHk8-ilaPUnP-eRk7mce3Jihx8KiMWTVxYpBH1O7nalaQYZj96Cf1RZc3w_ZcyKnrqN8UVeL3dyOCMw_bEKa32X8N38trSEy97CTbhdqM6Rt-LChbl8/s1600/IMG_3646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4HumlVDG9IJ0oWSwPD3brdcxdHk8-ilaPUnP-eRk7mce3Jihx8KiMWTVxYpBH1O7nalaQYZj96Cf1RZc3w_ZcyKnrqN8UVeL3dyOCMw_bEKa32X8N38trSEy97CTbhdqM6Rt-LChbl8/s320/IMG_3646.JPG" width="240" /></a></div>
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Low Country Boil</div>
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(Photo by author)</div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-59652043048527990222012-04-06T05:00:00.000-04:002012-04-06T05:00:09.032-04:00Friday Feature: Easter [Ham] Dinner with Pinot NoirI'm sure many of you are prepping for Easter dinner. In that case, you are probably wondering what types of wines to pair with your Easter meal. To be honest, it can slightly difficult to pair an Easter feast with just one wine, so I have provided you with a few selections that may work for your perfect Easter Sunday.<br />
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<span style="color: #351c75; font-size: large;"><b>Easter Meal</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpAHTKDFZCoNIZvkLz1LQ_gYU8Iat9VWknJfrx6MP-ZUUL8Gal6irUQD_Yyq7-WcgOzdaLmqyGbuYqhDyUDoI5_BReXURMVRqUw8QsmXnhd0m9Dx8IANXZPwmUF26Pu9dmkbLBz0RKVw/s1600/IMG_4327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpAHTKDFZCoNIZvkLz1LQ_gYU8Iat9VWknJfrx6MP-ZUUL8Gal6irUQD_Yyq7-WcgOzdaLmqyGbuYqhDyUDoI5_BReXURMVRqUw8QsmXnhd0m9Dx8IANXZPwmUF26Pu9dmkbLBz0RKVw/s320/IMG_4327.JPG" width="320" /></a></div>
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Steamed Ham with Pineapple Preserves, 4 Cheese Scalloped Potatoes, </div>
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and Balsamic Green Beans and Red Peppers</div>
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(Photo by author)</div>
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<span style="font-size: large;"><b>Ham</b></span></div>
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- Cook ham according to package directions.</div>
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- I placed my ham in an aromatic water bed of rosemary, 1 bay leaf, and nutmeg. </div>
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<b><span style="font-size: large;">Four-Cheese Scalloped Potatoes (From <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/four-cheese-scalloped-potatoes-recipe/index.html">The Food Network</a>)</span></b></div>
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<b>Ingredients</b></div>
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1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing</div>
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1/2 clove garlic</div>
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1/3 cup shredded mozzarella cheese</div>
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1/3 cup shredded asiago cheese</div>
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1/3 cup shredded raclette (or comte cheese)</div>
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2 pounds russet potatoes, peeled and sliced 1/8 inch thick</div>
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Salt and freshly ground pepper</div>
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2 cups heavy cream</div>
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1/4 teaspoon freshly grated nutmeg</div>
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4 fresh bay leaves</div>
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1/4 cup grated parmesan cheese</div>
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<b>Directions</b></div>
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1) Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.</div>
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2) Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.</div>
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3) Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)</div>
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4) Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.</div>
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<span style="color: #351c75; font-size: large;"><b>Wine Pairings</b></span></div>
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I really enjoy Pinot Noir with ham. It's usually light enough bodied to accompany the smokey, light nature of the ham. I recently reviewed a Pinot Noir from Anthony Road Winery that would be more than appropriate for the Easter holiday. It's medium bodied with fresh cherry and toasty flavors that will go quite nicely with the above meal flavors and hold up well against the fatty cheesy scalloped potatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB8yKaOh2mLL4sTRzfXIF0xIA-wHFHOeag6Xy5ZSkLo9mx6rrUlyi1Azag3zXdHrhAjFMTBn35zis3GFx1Bx7RUTukr4DR395PYfhk0_SFKOPTe_gcpkfpTLHqi64tXrvP-xtqg5tXBo/s1600/IMG_4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB8yKaOh2mLL4sTRzfXIF0xIA-wHFHOeag6Xy5ZSkLo9mx6rrUlyi1Azag3zXdHrhAjFMTBn35zis3GFx1Bx7RUTukr4DR395PYfhk0_SFKOPTe_gcpkfpTLHqi64tXrvP-xtqg5tXBo/s320/IMG_4288.JPG" width="240" /></a></div>
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(Photo by author)</div>
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Another fine choice is a Beaujolais wine. The Gamay grapes from Beaujolais will provide a light- to medium-bodied wine that will, again, go well with the ham and cheesy scalloped potatoes. Beaujolais is often low in tannins and is a very pleasant red wine for traditional white wine drinkers, too.</div>
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Beaujolais Wine</div>
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Of course, never under estimate the choice to "drink local." :) You'll be amazed at what light- to medium-bodied red wines you can find that pair nicely with ham. Cheers!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5sDHrkQDLEeNxU38X3smpsQkNhX4qqrh4PhhPIokg86VXS_h2AL-kHxadBjvzmkaNEtGT5llicaeYGgMt0BsfrDUxZC8ePtA6LX2Pg4AJPc5P3hx_SaAzjOpALMD-C4ODUGweqgjBYg/s1600/IMG_3937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5sDHrkQDLEeNxU38X3smpsQkNhX4qqrh4PhhPIokg86VXS_h2AL-kHxadBjvzmkaNEtGT5llicaeYGgMt0BsfrDUxZC8ePtA6LX2Pg4AJPc5P3hx_SaAzjOpALMD-C4ODUGweqgjBYg/s320/IMG_3937.JPG" width="240" /></a></div>
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(Photo by author)</div>
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<br /></div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com1tag:blogger.com,1999:blog-3854038274097526070.post-75918642365118528492012-04-04T05:00:00.000-04:002012-04-04T11:20:14.120-04:00What's in my Glass Wednesdays! 2010 Pinot Noir by Anthony Road WineryPinot Noir is a mysteriously seductive grape variety. And it makes one of those wines that you either love or hate. Some people live their life obsessed with the search for perfect Pinot Noir. Others never touch it. And then there is the lot of us that try to find some unique Pinots at a value price (aka not $2000 a bottle!). I can't really say what entices someone to an obsession with Pinot - it just happens. It's a very difficult grape to grow and a difficult wine to produce!<br />
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It's not a deep red colored variety like Cabernet Sauvignon or Merlot. In fact, it shouldn't persuade you to not purchase a Pinot that is light red to light brickish red in color. It does not retain color very well like other red varieties, but this is not an indication of quality.<br />
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This one from <a href="http://anthonyroadwine.com/">Anthony Road Winery</a> was quite exquisite. I really enjoyed the value: a great style for a good price. I hope you enjoy this review!<br />
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<b><span style="color: #351c75; font-size: large;">2010 Pinot Noir by Anthony Road Winery</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgq1WN7qazSfKmbUYmxw_2U3gmYvsnxXLUSMWVFJkclISIaFSzxfs68P1IgcY1d_WSmAOI5aectcp_ySARV69rRbOqWsTZ1JGmAoMztJPn5QwZUScuTEXtLb_exeLqe2OAhVVT9MefZQ/s1600/IMG_4287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgq1WN7qazSfKmbUYmxw_2U3gmYvsnxXLUSMWVFJkclISIaFSzxfs68P1IgcY1d_WSmAOI5aectcp_ySARV69rRbOqWsTZ1JGmAoMztJPn5QwZUScuTEXtLb_exeLqe2OAhVVT9MefZQ/s320/IMG_4287.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVdgkb69xaAdSQgB4-QtJ5jVSWb_Ulr0Kci-BlaoA8NWo8bP1XH4bf0nqZFpVFnf895S9LM34iUZJKSpWVM7bPPZ3QNI2flp7u0EtOSk9QG6ruS0R3AhdqVMPawbcXFnr-XFAapiDtj0/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVdgkb69xaAdSQgB4-QtJ5jVSWb_Ulr0Kci-BlaoA8NWo8bP1XH4bf0nqZFpVFnf895S9LM34iUZJKSpWVM7bPPZ3QNI2flp7u0EtOSk9QG6ruS0R3AhdqVMPawbcXFnr-XFAapiDtj0/s320/IMG_4290.JPG" width="240" /></a></div>
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2010 Pinot Noir</div>
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(Photo by author)</div>
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<b>The D-2010 Scale </b></div>
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<b><i>2008 Sparkling Teroldego </i>by Red Tail Ridge Winery (Seneca Lake, Finger Lakes NY, United States)</b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Appearance (10 points possible): L</b>ight red in color with slight brownish edges. Brilliantly clear - 10<i> poi</i><i>nts</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Aroma/Bouquet (20 points possible):</b> Bright fresh, cherry fruit, toasty oak, coffee, and slight hints of cranberry. -<i> 18 points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Taste (10 points possible): </b>Medium-bodied with crisp acidity. Light on the palate, but substantially powerful with slight astringency and body from oak. Fresh cherry, licorice, spice, and toast flavors. Finish is everlasting with toasty oak and cherry flavors. - 9<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Balance (5 points possible): </b>The only part of this wine that I find a bit overpowering is the oak. At some points, the oak overtakes the delicate flavors of the Pinot fruit. - 4<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Finish (5 points possible):</b> Well noticed oak astringency and flavors with a hint of cherry fruit. Finish is everlasting and pleasant.<i><b> </b>- 5 points</i></span></div>
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<b><i>Packaging *Introduction to the D-2010 Scale*</i></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Quality of Package (5 points possible): </b>Burgundian style bottle with a classic label approach. This is the traditional style of Anthony Road Winery. Corked and capsuled appropriately. <i>- 4 points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Label Marketability (10 points possible): </b>The label is clean and easy to read, as well as classy, but I'm not so sure it's catchy. For me there is just a tad missing, but the appearance definitely reflects a serious wine. - 8<i> points</i></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Other (5 points possible): </b>No big extras on this one. <i>- 3 points</i></span></div>
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<b>Total Points: 91 points</b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Overall Thought: </b>I think what I love about the Finger Lakes is that they introduced me to a new style of Pinot Noir. I spent years trying Russian River and Carneros Pinot Noirs, but have not found one that particularly interests me (yet). :) These wines, however, are interesting. Finger Lakes Pinots tend to lack the typical cherry cough syrup character that one often finds in certain Pinots. I find the fresh cherry flavor a bit more refreshing and more of interest. I like how this lighter bodied Pinot had a touch of oak accompanying the bright fruit and low alcohol is quite pleasant. It's very approachable, fruity, and a good first-start Pinot for those that have never tried it before. </span></div>
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<span style="background-color: white; font-family: inherit;"><b>Food Pairings:</b> I would suggest Portobello mushroom sandwich or a beet salad. Classic Pinot pairings. Why not try a cherry based glaze on a steak or chicken breast? Yummmm....</span></div>
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<span style="background-color: white; font-family: inherit;"><b>Cost:</b> $19.99</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Splurge Factor (out of 4)</b>: 2... It's hard to find a good Pinot under $30, but this is a good one to start. You won't find a bulk Pinot Noir out there that compares to this one.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Where to buy:</b> Check out <a href="http://anthonyroadwine.com/">Anthony Road Winery </a>for retail information</span></div>
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Beet Salad</div>
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Portobello Mushroom Sandwich</div>
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(Photo from Google Images)</div>Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com0tag:blogger.com,1999:blog-3854038274097526070.post-16724012740071929422012-04-03T05:00:00.000-04:002012-04-03T05:00:00.448-04:00Wine Trip: Seneca Lake - Finger Lakes<div class="separator" style="clear: both; text-align: justify;">
Ever think about visiting the Finger Lakes? Well, I had the luxury of finally visiting Seneca Lake and thought I'd share a bit about this little piece of Finger Lake Wine Country because it's such a beautiful place to visit. I went in the beginning of March, right as the winter is coming to a close, but before all the stunning spring blossoms open. I hope that the follow recollection of my visit will encourage many of you to visit this beautiful lake and explore some of the Finger Lake's finest offerings. :)</div>
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As one enters Seneca Lake from the southern end, it's really quite amazing to pass these small water falls. These natural beauties are trickled along the southern end of the lake and are worth a stop to gaze upon:</div>
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Montour Falls</div>
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(Photo by author)</div>
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Let's not forget the natural beauty of the lake itself. Look at those slopes! I think that is one of those things that makes the Finger Lakes so breathtaking - the slopes that lead into the water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkQRi1AHBhtSJM1axJZ17BDD_gAgf-69QvMXhdIXfRTsZr1qSA3uQkKyt96OaWx9YVK8X-zyQv6F5YUq1Qc_oMs29AUCJTORQWdNsGG9WVhJeRF0MwV5Jee2PGG7XXdyvZN2sJjxGIls/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkQRi1AHBhtSJM1axJZ17BDD_gAgf-69QvMXhdIXfRTsZr1qSA3uQkKyt96OaWx9YVK8X-zyQv6F5YUq1Qc_oMs29AUCJTORQWdNsGG9WVhJeRF0MwV5Jee2PGG7XXdyvZN2sJjxGIls/s320/IMG_4227.JPG" width="320" /></a></div>
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Seneca Lake</div>
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(Photo by author)</div>
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There are a lot of fabulous and popular wineries along Seneca Lake - Fulkerson, Fox Run, Glenora, Red Newt Cellars - just to name a few. I had the pleasure of visiting three beautiful wineries while I was there:</div>
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<a href="http://anthonyroadwine.com/">Anthony Road Winery</a> was quite pleasant. Coupled with a beautiful tasting room and fabulous wines, I highly recommend this stop. You'll find a lot of these wines recognized by the Wine Spectator, but I highly encourage visitors to try something outside of their comfort zone. You won't be disappointed:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIu5svqbkhTiCky_KpVbS5KtmLPeNsfloy-qgTIVXzkImE476-jv_iEMq9ZZfr2P28pRFYQeeuIqgXEnnq04pxQdQyMwDhu3mB01k-p5syvr0g27eBvfbdCH27GKYXcUQSRcIQ4eumGk/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIu5svqbkhTiCky_KpVbS5KtmLPeNsfloy-qgTIVXzkImE476-jv_iEMq9ZZfr2P28pRFYQeeuIqgXEnnq04pxQdQyMwDhu3mB01k-p5syvr0g27eBvfbdCH27GKYXcUQSRcIQ4eumGk/s320/IMG_4200.JPG" width="320" /></a></div>
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Anthony Road Tasting Room</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVy2lsQqDEaBN6cCYVDAK8Q1Vt0lG30Ty6KhxoaKcHs6jzY1gQ-sqE59AoJspUE3UhRXEtiUcHAbXjt2nAyM2eu53_riTmP2JgikQT0JE82vVFR8WZFxDD4TJ5IvxRwIM8RT9s_BquAGA/s1600/IMG_4189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVy2lsQqDEaBN6cCYVDAK8Q1Vt0lG30Ty6KhxoaKcHs6jzY1gQ-sqE59AoJspUE3UhRXEtiUcHAbXjt2nAyM2eu53_riTmP2JgikQT0JE82vVFR8WZFxDD4TJ5IvxRwIM8RT9s_BquAGA/s320/IMG_4189.JPG" width="320" /></a></div>
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View of Seneca Lake from Anthony Road Winery Tasting Room</div>
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The Cab Franc Rose - Gorgeous!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheS9Z5izPrrGQzHW0k_mtfYnDA05OX8kGobvDfhUmwMZsVo_ayZIsHz3EcMETA33_vL7LXYVCbSl6tduLnlo4rr5s4CAOscRqp6EZyyLE_RLjcHw-ek8DOL18VEJ2MXVXup9cTauytJrM/s1600/IMG_4193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheS9Z5izPrrGQzHW0k_mtfYnDA05OX8kGobvDfhUmwMZsVo_ayZIsHz3EcMETA33_vL7LXYVCbSl6tduLnlo4rr5s4CAOscRqp6EZyyLE_RLjcHw-ek8DOL18VEJ2MXVXup9cTauytJrM/s320/IMG_4193.JPG" width="240" /></a></div>
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Cab Franc and Lemberger - A classic Finger Lakes blend</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxDASbvRKb0TFMI_GBpnUZHLtZd7P5xp6c5Hz1W0qErJYqp38txxLN8Jodx2UTEniA2ouSfM2paiWSfkRQCBT_3D647qAcoYt0pUZj_kpprvXcPiFPBgJiKn-BpWevnNfA56BVgTe6pk/s1600/IMG_4194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxDASbvRKb0TFMI_GBpnUZHLtZd7P5xp6c5Hz1W0qErJYqp38txxLN8Jodx2UTEniA2ouSfM2paiWSfkRQCBT_3D647qAcoYt0pUZj_kpprvXcPiFPBgJiKn-BpWevnNfA56BVgTe6pk/s320/IMG_4194.JPG" width="240" /></a></div>
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PN II - An affordable and enjoyable Pinot Noir</div>
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Art Series Riesling - Simply Breathtaking</div>
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(Photos by author)</div>
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Another beautiful winery is <a href="http://www.redtailridgewinery.com/">Red Tail Ridge Winery</a>. I loved this small tasting room - quite cozy. Not to mention the sustainable objective of the winery. It's quite enjoyable to see such a profound effort to work with nature in creating such renown wines. This is the winery that poduced the sparkling <a href="http://thevinetowine.blogspot.com/2012/03/whats-in-my-glass-wednesdays-2008.html">Teroldego </a> I reviewed last week!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojUFMQQXroQS31iXp5PJVR8_6nye-rfSG5f5hOGePEsi5iLrapgz7L7OewDFHzRdgDrfgqLa9zAgVWccFm67q34_5TIOzzo1Mz-4KWBGm6EqNolvNkxojJqTpLL3d-otXymKRHXhJcFI/s1600/IMG_4202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojUFMQQXroQS31iXp5PJVR8_6nye-rfSG5f5hOGePEsi5iLrapgz7L7OewDFHzRdgDrfgqLa9zAgVWccFm67q34_5TIOzzo1Mz-4KWBGm6EqNolvNkxojJqTpLL3d-otXymKRHXhJcFI/s320/IMG_4202.JPG" width="320" /></a></div>
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Red Tail Ridge Winery</div>
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(Photo by author)</div>
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Last but not least was Hermann J. Weimer Winery. Known for it's attention to detail in the vineyard and profound site selections, these wines will not disappoint. The tasting room itself is small, quaint and absolutely inviting. I loved being in there; it was such a welcoming experience. The winery is stunning. I think the pictures speak for themselves:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXs0dbvXGPiuok5JAL1Ju9_BvwP65geeAYR0eSz9p7z2ZACZd9OI-Al1SwBqCanF_ioVhjLAnKslFPhMocWml41Fuw5GYRF3caq-WFfcAoDsF3-4Atxjc3AYdMdotnZ_uMNO-gXqeHhqk/s1600/IMG_4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXs0dbvXGPiuok5JAL1Ju9_BvwP65geeAYR0eSz9p7z2ZACZd9OI-Al1SwBqCanF_ioVhjLAnKslFPhMocWml41Fuw5GYRF3caq-WFfcAoDsF3-4Atxjc3AYdMdotnZ_uMNO-gXqeHhqk/s320/IMG_4211.JPG" width="320" /></a></div>
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Soil Samples and Wines</div>
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The Tasting Room at Hermann J. Weimer</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0qNjYTN-w_s7PVEmv9sDNewjjsilK2vnh4jDAdHqHye6c8gCiWedAnEIe0-jhY_Yps_extDQsTgBGlCOr5ilRgMK5FWX32dyUcIHM3vkaSxDf-KcIKmog9OHVqLbNwy3bOxzRPchWxY/s1600/IMG_4216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0qNjYTN-w_s7PVEmv9sDNewjjsilK2vnh4jDAdHqHye6c8gCiWedAnEIe0-jhY_Yps_extDQsTgBGlCOr5ilRgMK5FWX32dyUcIHM3vkaSxDf-KcIKmog9OHVqLbNwy3bOxzRPchWxY/s320/IMG_4216.JPG" width="240" /></a></div>
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The Tank Room - Check out those ceilings!!</div>
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The Winter Tasting Bar at Hermann J. Weimer :)</div>
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(Photos by author)</div>
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<br />Denise M. Gardnerhttp://www.blogger.com/profile/06647266448100015212noreply@blogger.com4