All posts in category wine

When You Love It, It Doesn’t Seem Like Work

crush

L-R: Charles, me, Mark, Kristin, and Bill

Well, maybe that’s not entirely true. Your body will still remind you that you were working all day, even if it is with grapes.

Charles and I went out to Montoliva Vineyard and Winery directly after we were finished with our day jobs on Tuesday. Mark was going to be receiving 18 tons of Pinot Grigio, and it needed to be crushed and pressed. The grapes were being hand harvested, so the crew only delivered about half of the order on Tuesday, but since we didn’t get home until 7:00 that night, it still felt like plenty.

My job was sorting through the grapes to remove any leaves, twigs, random pieces of grass, dried out bunches, etc. before Charles and Bill shoveled everything into the destemmer/crusher. It’s important to remove those bits from the grapes since they can negatively affect the flavor of the wine. From there, the fruit was pumped into holding tanks until it could go through the press. It was hot, sticky work, and I’ve never seen so many spiders in my life. Working with wine grapes is definitely not a chore for an arachnophobe! But you know what — I enjoyed every moment of it. There’s just something about working with grapes that I find energizing. Charles’ back may not have agreed with me the next day, but there you go.

Our regular work gigs prevented us from going back to finish the job on Wednesday, but Mark fortunately had more help, and at the end of the week, there’s a whole lot of Pinot Grigio juice that will now be transformed into some pretty awesome wine, and in my own small way, I got to help with that. Isn’t that awesome?

Harvest is in full swing in California’s wine regions. In another couple of weeks, we’ll be back at Montoliva helping with the Sangiovese harvest, feeling our muscles cramp, and loving every moment of it.

Have a glass of Pinot Grigio for me tonight, in honor of the hard work that goes into great wine. Cheers!

by Mellisa on August 30, 2014  •  Permalink
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Posted by Mellisa on August 30, 2014

https://sapidcellardoor.com/2014/08/30/when-you-love-it-it-doesnt-seem-like-work/

Sandwich Nicoise

Nicoise sandwichThe warm, dry winter California experienced is bumping the seasons forward a bit this year. Trees are already changing into their autumn finery, and while the light doesn’t say, “Summer’s over,” just yet, there’s definitely a sense that it’s about to wind to an end.

Because it’s been so warm for so long, much of our summery wines had already been enjoyed, and our very last bottle of rosé sat lonely in the refrigerator. With the sense of change in the air, it felt like it was time to seize the opportunity to enjoy that lovely, pink wine while the evenings were still warm.

But what to pair it with? Salad Niçoise is always a bright and savory choice for a summer’s meal, but wouldn’t it be even better sandwiched between two halves of a sourdough roll? With such a thought in mind, I created one heck of a sandwich.

Sandwich Niçoise


Serves 2-4

2 sourdough French rolls
1 Tablespoon butter
dash of garlic powder
1 Tablespoon Dijon mustard
extra virgin olive oil
2 eggs
6 new, tiny fingerling potatoes
1 Tablespoon olive tapenade (Use nicoise olives to make your tapenade if you can find them.)
anchovy paste to taste
1 very small red pepper, sliced thinly
dried parsley
salt and pepper to taste
1 Tablespoon of chopped green onions
1 can of tuna packed in olive oil
1 heirloom tomato, sliced thinly

Wash potatoes. Put a small pot of water on to boil. Sprinkle in some salt and add the potatoes. Once the water begins to do a roiling boil, carefully put the eggs in. Put on a lid and turn off the fire. Let the potatoes and eggs sit for 20 minutes. Pour off the water and rinse with cold water until the eggs are only slightly warm to the touch. Peel the eggs and slice. Cut the potatoes in half and drizzle with olive oil as well as sprinkling them with salt, pepper, and parsley. Set aside.

While the potatoes and eggs sit, warm a stove top griddle over low heat. Slice the rolls in half, butter each half and sprinkle with garlic powder. Place on the griddle until the open faces of the bread is golden brown. Remove from heat.

Spread mustard on each piece of bread. Spread tapenade on one slice of each roll and anchovy paste on the other slices. Sprinkle the onions on the tapenade side and press down lightly. Then assemble the sandwiches with the rest of the ingredients, layering carefully so everything doesn’t slide right out. I put the tuna on top of the anchovy paste, the red pepper next, then the tomato, egg slices, and finally, the potatoes.
This is a huge sandwich, so feel free to share the other half with your other half and save the other sandwich for later.
Serve with a side of green beans (a staple of Salad Niçoise), and enjoy this last breath of summer.

by Mellisa on August 23, 2014  •  Permalink
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Posted by Mellisa on August 23, 2014

https://sapidcellardoor.com/2014/08/23/sandwich-nicoise/

Crispy Pork with Baby Bok Choy

Crispy Pork with Baby Bok Choy Stir FryIt all started when I spied the prettiest baby bok choy in the produce department. It was so vibrant and crunchy and just called out for a dish to be prepared in dedication to its delectable-ness. Well okay then, a stir fry seemed in order.

I grabbed some pork, fixin’s for a sauce, and some other pretty produce and set about to make a meal. When I spoke to Charles about his thoughts for a wine to drink, he wanted to try a Barbera. An Italian varietal with an Asian meal might seem to be a rather bold choice, but the best part of wine pairing is the experimentation. The worst that can happen is that the pairing doesn’t work. The world won’t end. You won’t descend down a shame spiral. Have some water with the meal and save the wine to enjoy as a digestif while binge watching whatever current TV obsession you may be in the midst of. We learn from our choices. Sometimes they pay off. Sometimes they’re rather awful, but they’re always an adventure.

How did that bold Barbera option go with dinner? It may not have been a transcendent experience, but it actually paired pretty well. The wine complimented the pork, and nuances of flavor were brought out by the ginger and sweet chili sauce. The Barbera didn’t play along with the green beans in the dish, but all in all, I’d try it again. I might just tweak the recipe a tad — less vinegar, no beans, a little more soy sauce — in order to allow the wine to sing a bit more. My fall back wine that goes with everything, the Gazela Vinho Verde Rosé, would have worked with dinner, too. As would an amber ale. Don’t be afraid to try new things. It makes a meal more exciting.

Crispy Pork with Baby Bok Choy


Serves 4

1 lb pork loin, sliced thinly and at an angle
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 Tablespoon grapeseed oil
4 baby bok choy, coarsely chopped
1 cup green beans
1 1/2 Tablespoons fresh ginger, peeled and chopped
5 cloves of garlic, chopped
1 red bell pepper, chopped
4 Tablespoons rice vinegar
2 Tablespoons Soy Sauce
1 teaspoon coconut sugar
1 Tablespoon sweet chili sauce
chopped green onions for garnish

Heat a stove-top wok or deep sauté pan over high heat.Toss pork with sesame oil, salt, and pepper and put in pan. Let sit for two minutes. Flip pieces and let sit another two minutes. Stir to make sure everything is cooked and crispy. Remove from pan and set aside.
Place pan back over high heat. Add oil. Toss in bok choy and stir fry for two minutes then add green beans, garlic, and bell pepper and stir for an additional three minutes. Turn heat down to the lowest setting.
Add vinegar, soy sauce, sugar, and chili sauce to a mason jar. Screw on the lid and shake until everything is completely mixed. Stir in the sauce and toss until the sauce is warmed.
Sprinkle the green onions on top and serve with rice.

by Mellisa on August 16, 2014  •  Permalink
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Posted by Mellisa on August 16, 2014

https://sapidcellardoor.com/2014/08/16/crispy-pork-with-baby-bok-choy/

Kale and Chickpea Soup

Kale and chickpea soupI have one of those recipes that I go back to again and again. It’s one of those dishes that makes you feel better after eating it, and it’s chock full of good-for-you ingredients. You know, all that stuff you’re supposed to eat on a regular basis like kale and tomatoes and legumes.

Because it’s a soup, the flavors meld into a savory, sweet, and slightly earthy experience that’s even better the second day. The recipe was given to me by one of our local farmers, and then I changed it up a bit, i.e., I dumped a bunch of wine into the dish. The extra wine gives the soup an amazing tang, and you can use what’s leftover to drink with your meal. I mean — what a win-win! For the leftovers, I’d recommend pairing with a Sauvignon Blanc. The acidity and citrus flavors go really well with my favorite soup.

This recipe is going to be two-fold. The first recipe is the way I’ve been making it for years, and the second is what I did this past week — utilizing a crock pot so a delicious, wholesome soup was ready and waiting when I got back from my afternoon run.

Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3-4 Tablespoons of olive oil
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
1 ½ cups dry garbanzo beans, cooked, or two 15 oz. cans of chickpeas
Salt and pepper

If using dry chickpeas, soak overnight. Cook them in at least four cups of water for three hours until soft. Be sure not to put salt in until peas are fully cooked. Cook the onions and thyme in the olive oil over medium until soft. Increase the heat and add the garlic, pepper flakes, tomatoes, bay leaf, salt and 1/3 cup wine. Stew for 15 minutes. Add the cooked chickpeas and the 8 cups of liquid. Simmer for 20-30 minutes to let the peas absorb the flavors. Add the kale leaves and cook ten more minutes. Add salt and pepper to taste.

Slow Cooker Kale and Chickpea Soup

Slow Cooker Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
Two 15 oz. cans of chickpeas
Salt and pepper to taste

Layer all ingredients into a slow cooker except the kale, salt, and pepper. Place onions and garlic on the bottom, followed by the tomatoes, and then the chickpeas. Sprinkle herbs over everything and pour liquids in. Turn the slow cooker on to low, and let it cook eight to nine hours. Put in the kale and continue to cook on the low setting for another 30 minutes. Add salt and pepper to taste, and serve.

by Mellisa on June 28, 2014  •  Permalink
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Posted by Mellisa on June 28, 2014

https://sapidcellardoor.com/2014/06/28/kale-and-chickpea-soup/

Grilled Plums

grilled-plumsWhat is it about cooking fruit that turns it from a snack to a decadent dessert? Maybe it’s the caramelizing of the sugars in the fruit? Maybe the sauces one feels compelled to drizzle over the finished product? Maybe it’s just that summer alchemy of grilling on a warm evening, making something more than what it was before?

Grilled Plums

  • Difficulty: oh so easy
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serves 2

2 ripe plums, sliced in half, pits removed
2 tablespoons Laychee, crème fraîche, or vanilla ice cream
drizzle of honey

Warm up the grill to medium-high heat. Place plums face down and cook two minutes. Flip over and cook another minute. If the plums are still firm, flip once more face down for two more minutes.
Spoon choice of creamy goodness into the divot of each plum, drizzle with honey, and serve while still warm — perhaps with a small glass of Rosenblum’s Désirée Chocolate Dessert Wine for even more decadence?

by Mellisa on June 14, 2014  •  Permalink
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Posted by Mellisa on June 14, 2014

https://sapidcellardoor.com/2014/06/14/grilled-plums/

A Chilled Soup for a Hot Day

Chilled Potato and Asparagus SoupThe West is really warming up. There are places already experiencing 100 degree F days, and it’s not even June!

It may be heating up, but that doesn’t mean the time for soup is over. There are tomato gazpachos, fruit soups, and more. Since it’s not so hot — yet — that no one even feels like eating, a heartier chilled soup seemed in order. Inspired by Cowgirl Creamery‘s amazing Spring Garlic and Asparagus Soup, I made a version that incorporated my seasonal farm share from Pennyroyal Farmstead. This thick, creamy, and decadent meal paired perfectly with a slightly creamy Sauvignon Blanc, Husch’s “The Press,” a secondary label they created for the 2012 vintage. 2012 was a wonderful year with an amazing yield. Its grassy, citrus nose and lemon custard in the glass paired — as I said before — perfectly with the asparagus and goat cheese in the soup.

Creamy Potato and Asparagus Chilled Soup


serves 4

1 small bulb of green garlic, chopped
1 tablespoon salted butter
1 large and 1 medium Yukon Gold potato, peeled and chopped
1 sweet yellow onion, chopped
3 cups chicken stock
approximately 1/2 cup crème fraîche
12 asparagus spears, chopped
1 cup Chive Flower Laychee (or you could use ricotta)
drizzle of extra virgin olive oil
pinch of salt
freshly ground black pepper

Over medium heat, melt butter in a soup pot. Toss in garlic, potatoes, and onion and stir. Cover with a lid and cook for about ten minutes, stirring occasionally, until potatoes are soft. Add stock and bring to a simmer. Continue to simmer for ten minutes. Turn off heat and stir in crème fraîche.
In a large bowl, create an ice bath with ice and water, setting a slightly smaller bowl inside.
In one cup increments, purée the soup in a food processor or blender. Pour into the bowl inside the ice bath. Place into the refrigerator and wait for soup to chill.
In the same soup pot, bring 4 cups of water to a boil. Throw in asparagus and cook until it becomes bright green but is still just a bit crunchy. Drain and dry in paper towels.
This is my favorite tip from Cowgirl Creamery — instead of blanching the asparagus, toss it with olive oil and the salt and pepper. The asparagus absorbs more flavor while it’s still warm. I found this to be quite true! Put asparagus in a container and place in the fridge until ready to add to the soup.
When soup is chilled, pour into four bowls. Stir in asparagus, reserving tips for garnish. Dollop in small spoonfuls of Laychee. Garnish with asparagus tips and serve.

by Mellisa on May 31, 2014  •  Permalink
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Posted by Mellisa on May 31, 2014

https://sapidcellardoor.com/2014/05/31/a-chilled-soup-for-a-hot-day/

Eating Milwaukee

MilwaukeeI was in Milwaukee last week on a business trip. While most of the breakfasts and lunches were catered, dinner was up to us. I must say, I was very gastronomically pleased with Milwaukee. It was my first trip to the Midwest, and I wasn’t sure what to expect. No matter where I went for the evening’s cuisine, I left satisfied — with many the food coma to prove that I enjoyed my meal to the fullest.

Here are my top five eateries from my week in Milwaukee:

1. Wolf Peach
This was a can’t miss experience. I’m still reeling from the wonders of the evening, and it’s been a week and a half! Wolf Peach focuses on European dishes with a communal dining experience. Our party of ten was urged to order two dishes each and then share with the group. Everything was delectable in the extreme. Dishes of note: smoked bone marrow, the mixed charcuterie board, slow-poached egg pizza, deviled duck eggs, and roasted broccoli. I also enjoyed a Dragon’s Milk Bourbon Barrel Stout from New Holland Brewing while I waited for the rest of the party to arrive at the restaurant. It was amazing.

2. Umami Moto
Lovely sushi, and really tasty dessert, too! Dishes of note: tuna roll, the best unagi nigiri I’ve had in a long time (unagi is one of my most favorite things in the world), and their salmon roll.

3. Kil@wat
Located in the hotel, not only was this a welcome respite after a day of travel, the food was also fantastic. I ordered the rosemary polenta cake dinner. The slightly smoky polenta on top of a bed of baby arugula with goat cheese and a raspberry-balsamic reduction was divine. The waiter recommended a South African wine, Protea. Its black fruit and espresso flavors were balanced by lovely minerals and a bit of smokiness. It was perfect with dinner.

4. Water Buffalo
Recommended because it carries local ingredients, Water Buffalo made for a terrific last dinner in the city. I ordered the grilled Berkshire pork loin. The combination of the tarragon mashed potatoes with the apricot Dijon glaze that was drizzled on the pork — OMG delicious. They also served up the largest crème brûlée I have ever seen. Make sure to share it with a friend.

5. Café Calatrava
Found inside the Milwaukee Art Museum, this restaurant is surrounded by gorgeousness. After filling your soul with the museum’s great collections, sit in the cafe that’s situated right on the waterfront. I slowly savored a light lunch of fresh fish paired with ramps and a roasted wedge of polenta while hungrily gazing out at Lake Michigan.

Looking for more of my travel “Eating” blogs? Check out Winchester, Portland, Anderson Valley, and Healdsburg.

by Mellisa on May 24, 2014  •  Permalink
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Posted by Mellisa on May 24, 2014

https://sapidcellardoor.com/2014/05/24/eating-milwaukee/

Garlic Scape Pesto

scapesEach year, for a fleeting spring moment, our produce department carries garlic scapes. These green curly cues are like the promise of warm, lengthening days in food form. Grown from hardneck garlic, this tender delicacy is much sought-after by foodies. It’s a little grassy, a whole lot garlic-y, and conveys the feeling of fresh breezes on a rolling field.

One of my friends looks forward to pickling scapes each year. I, on the other hand, seize the moment and grasshopper-like, devour them all at once in pesto form. Their meteoric burst of flavor is something I look forward to each year.

We paired our spring treat with a Sauvignon Blanc from Selby Winery. The pesto brought out a creaminess in the wine, and the wine’s brightness complimented the grassy garlic flavors of the dish.
scape pesto pasta

Garlic Scape Pesto


serves 2

12 garlic scapes
1/2 cup Parmesan cheese
1/4 cup walnuts
about 1/2 cup extra virgin olive oil

Throw everything but the oil in a food processor. Pulse a few times until everything is chopped and integrated. Slowly drizzle in the olive oil while the food processor is turned on. Stop drizzling oil when it gets to the right consistency, around the same thickness as a tapenade or dip. Toss with your favorite pasta.

by Mellisa on May 10, 2014  •  Permalink
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Posted by Mellisa on May 10, 2014

https://sapidcellardoor.com/2014/05/10/garlic-scape-pesto/

A Perky Steak and a Sexy Wine

steak with a coffee spice rubSince I regaled you with my Healdsburg trip last week, I thought it only right that I share a recipe to go with one the wines we purchased on our mini-vacation.

I chose Wilson Winery’s “Carl’s Zinfandel Dry Creek Valley.” It’s such a lovely, well-balanced Zin — actually, quite a seducer with its smoky, white pepper nose and coffee, chocolate, and plums on the palate. Mmmm. I wanted to make a dinner that would complement this Casanova to the utmost, and because of its lovely tannins and inky fruit, I knew a steak would do nicely.

But not just any ol’ steak. I wanted something that would help bring out all of those wonderfully rich flavors in the glass, something that could be just as provocative on the plate.

Steak with a Coffee Spice Rub


serves 2
1 ribeye steak, cut into two equal pieces
1/2 cup freshly ground coffee (I used a light roast Ethiopian Yirgacheffe.)
1 teaspoon freshly ground black pepper
1 tablespoon coconut sugar
1 teaspoon smoked paprika
½ teaspoon mustard powder
1 teaspoon garam masala
Pinch of salt

Combine coffee and spices. About an hour before cooking, rub the coffee mixture over the steaks, then toss everything in a sealed bag for a nice, even coating. Keep in the fridge until ready to cook.

Preheat a cast iron griddle or skillet over medium-high heat. Drizzle the griddle with grape seed oil and carefully lay down the steaks. Cover with a large lid and cook for 3-5 minutes, then turn over with a pair of tongs. Lower the heat, replace the lid, and cook another 3-5 minutes, until medium rare.
Serve with sweet potato fries that have been cooked just long enough to brown at the ends, creating a caramel crisp edge.

by Mellisa on April 5, 2014  •  Permalink
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Posted by Mellisa on April 5, 2014

https://sapidcellardoor.com/2014/04/05/a-perky-steak-and-a-sexy-wine/

Falling in Love with Healdsburg

vineyardsI got to do something really special for my birthday – I got to visit Healdsburg, California.

It’s a vibrant wine town. Charles and I felt immediately at home as we walked through the town center, a lovely plaza shaded by mature trees. Studded with shops, bookstores, and wineries, it felt like Arcata’s – the place we called home for most of our adult lives – older sister.

We spent our first afternoon in town walking from winery to winery, and brought home wonderful creations from Rosenblum Cellars, Roadhouse Winery, and our favorite of the day, Selby Winery. Our evening was spent at Dry Creek Kitchen where we partook of a beautiful birthday dinner. We achieved gastronomic heights as we experienced the many courses the kitchen had to offer. It was both a meal and a glorious adventure.

The next morning we enjoyed a lovely breakfast at Costeaux French Bakery. In fact, we enjoyed our meal so much, we returned there the next morning, both for breakfast and for pastries for the trip back to Nevada County.
Pezzi KingAfter breakfast, we went on some tours of the local wineries, beginning with Pezzi King. The Pezzi King estate is one of the most breathtaking vineyards I have ever seen. Set high on a hill, it has astoundingly gorgeous views, and the marine-influence was felt by the soft caress of the breeze. We could have stayed there all day, enjoying their amazing wines. Their Cabernet Sauvignon will make you grateful to be alive.

But onward we went, next stopping at Mazzocco Sonoma. Their wines were also splendid. In fact, they were Charles’ favorites. My favorite, Wilson Winery, is part of Wilson Artisan Wineries, a group that Pezzi King and Mazzocco also belong to. While the wines may have all been of Sonoma County, their talented winemakers’ hands were evident in the styles from each winery. It was amazing to try such similar – and yet distinct – Zinfandels, Cabernets, and Chardonnays.
Dry CreekAs the day was still young, we hit up a few more wineries including Preston (Organic), Quivira (Biodynamic), and Dry Creek. Each tasting room was staffed by extremely nice and knowledgeable people, and every spot had wine we were more than willing to take home.

We ended with some substantial grub and tasty beers at Bear Republic Brewing Company and called it a day, wishing that our weekend could extend into the weeks and months to follow. We realized that we had fallen in love with Healdsburg, and we wouldn’t have it any other way.
vineyards and trees

by Mellisa on March 29, 2014  •  Permalink
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Posted by Mellisa on March 29, 2014

https://sapidcellardoor.com/2014/03/29/falling-in-love-with-healdsburg/

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