California Dreamin

I say all the time..."You can take the girl out of California, but you can't take the California out of the girl." I crave sunshine, rolling hills, and sunsets over the water on a daily basis. Yes, California is magnificent and the sun shines 300+ days a year. Its no surprise then that a place with consistently moderate temperatures, slopes, low humidity, and eternal sunshine produces brilliant wine.

I generally only mention a single wine in my posts; however, I am so infatuated with Santa Barbara Winery that it only seems natural to describe my three favorites. Interestingly, this winery was the first to produce in Santa Barbara after Prohibition in 1962. Today there are more than 100 wineries and 20,000 acres in this central coast county. If you haven't been to California, Santa Barbara is where the real beauty begins. Finally away from the LA chaos and ready to cruise north along Pacific Coast Highway (aka Hwy 1), you will be enchanted by the rich farmland on your right and the sun setting over the ocean on your left. The cool sea breeze in Santa Barbara provides a moderate climate perfect for light whites and medium bodied reds. The movie Sideways accredited Santa Barbara as a brilliant wine producing region because of its ability to produce one of the most fickle grapes, Pinot Noir.

If you are looking for a Sauvignon Blanc to carry through the summer and still be fitting for other seasons to come, Santa Barbara produces one that over delivers in depth and flavor. This 90 point wine rated by Wine Enthusiast has much more unique flavors than the traditional characteristics of a Sauvignon Blanc. This wine takes crisp acidity and citrus notes to a whole new level. 8% of the wine has Riesling which adds nice tropical notes. 20% of the wine is aged in barrels giving a slightly oak backbone. Most Sauvignon Blancs are fermented in stainless steel only. 40% of the wine comes from vineyard sites that are 36 years old. These vines add a depth and concentration that many new world Sauvignon Blancs can't compare with. Grab a glass today and be amazed by the color and complexity this wine creates. Retail value:$15

Often times I am the biggest critic of California Chardonnays. They tend to be too buttery and oaky that the grape itself is lost in the wine. I do agree that malolatic fermentation (helps create the buttery notes on wine) and oak add a complexity to Chardonnay that is necessary; however, too many producers overdo it. Santa Barbara Chardonnay actually only lets half of the grapes see malolactic fermentation and oak. The result is a 55-45 blend of the perfect balance. Color and concentration are not sacrificed and the wine becomes much more food friendly. With notes of apple and pear, this wine accompanies almost any great appetizer, fish, or chicken.

Cabernet Sauvignon has always been the shining star of California red wine, although I think Zinfandel can easily hold up in richness and quality. Santa Barbara ZCS is a blend of 60%Zinfandel, 24% Carignan, and 16% Sangiovese. The Zinfandel comes from 50 year old vines and the cooler climate produces a food friendly and jammy wine. Carignan, often seen in French blends adds structure and Sangiovese, the primary grape in Italian Chianti creates a cherry backbone. This wine screams barbecue chicken and ribs. For a simple barbecue sauce to complement the fruit in this wine, see below...

Barbecue Sauce with Apricot Preserves

1 tbsp garlic

1/4 cup chopped sweet onion

2 tbsp oil

1 cup ketchup

1 tbsp Worcestershire

1/4 cup apricot preserves

1 tsp chili powder

My Passion for Australia

What comes to mind when thinking of funky labels and big chewy wines? That country famous for Shiraz of course. After my last post shining the light on French wine, I felt as though I needed to give Australia some credit for their brilliant Shiraz blends . Contrary to the much more gentle finish and subtle oak French wine provides, Australian blends are beaming with rich flavors that leave a strong and meaty finish.

If you are looking for a wine to pair with that juicy steak hot off the barbecue or maybe even a wine that you can sip all night amongst friends, Some Young Punks produces some delicious Shiraz blends. Aside from the eclectic and provocative labels, Australian winemakers are much more adventurous with the varietals they blend. Don't be shocked to find varietals you may not have even heard of. Arneis, Nebbiolo, Sangiovese, Barbera, and Trincadeira to name a few. This producer has combined unique labels and the famed Shiraz blended with other varietals to create some of the most interesting and stunning wines from Australia.

Some Young Punks: The Passion Has Red Lips may be the best wine I have tried from Australia. This wine is a blend of 54% Cabernet Sauvignon and 46% Shiraz. The wine is aged in French and American Oak creating a nice balance of vanilla and spice on the palate. The Shiraz gives the wine a deep purple color and a velvety structure that truly is as smooth as butter. The Cabernet of course adds nice tannins and balances the intensity of Shiraz. This is a wine that finishes and as I said before, you may want to drink this one on its own. I came home one night after a tasting with a half bottle of the Passion. I was starving and looking forward to relaxing. I poured a glass and dove right into a big plate of pasta with tomato sauce. After one sip of the wine, I pushed it to the side to savor it later on its own. You'll want to think about this wine as you drink it.

If you dare pair this wine with food, steak is a must! See recipe below...

New York Strip with Sauteed Mushrooms

-New York steaks marinaded in balsamic vinegar, salt, and pepper

-Baby bella mushrooms chopped

-1-2 shallots diced finely

-2 cloves garlic

-Fresh thyme sprigs

-2 Tbsp butter

- Salt and pepper

- 1/4 bottle dry red wine

- 1-2 tbsp demi-glace to thicken sauce

- 1/4 cup cream

Saute garlic, shallots, and mushrooms in butter for about 20 minutes. Add red wine and simmer for a while. Add seasoning and demi-glace to thicken. Add cream. Meanwhile, cook steaks to desired temperature on grill or cast iron skillet. I like the skillet to trap the juices. Cook on med high heat and flip only once. I prefer medium rare at 145 degrees. Let stand for about 5 minutes and serve with mushroom sauce. Enjoy!

Syrah(Shiraz) in its Finest Form

When I first started drinking wine with my friend Dionne, I noticed that she loved reds and I sought out to impress her with my selections. She made it very apparent from the beginning that she was not a fan of Shiraz(sidenote: Shiraz in Australia/South Africa is the same as Syrah from California, Chile, France, etc.). Having been a part of Regal for a year and a half and tasting multiple varietals from many different locations, I am not convinced that someone who appreciates wine can be against an entire varietal. My opinion is they just haven't experienced the right style for their palate. So began my quest to find a wine that had this infamous grape in it. She clearly did not like the big, bold, thick flavors of Australia. Some of her favorite reds include Argentinean Malbec, Chianti Classico, Sicilian blends, and Tempranillos from Spain. For those that enjoy these medium bodied wines with rich red fruit, spice, and subtle oak, I also suggest the wines from the Rhone Valley in France.

The Rhone Valley is the home to many of France's best values as well as some of the most elegant and expensive in the country. Syrah is king in the north and Grenache is queen in the south. While the northern reds primarily produce from Syrah, southern reds can be a blend of up to twelve varietals but mostly Grenache, Syrah, Mourvedre, Cinsault, and Carignan. The intense heat in the south causes these grapes to form characters that are better off when combined together. Karen O'Neil, writer of The Wine Bible, states this phenomenon perfectly, "Blending is a way of creating a whole wine that is more than the sum of its parts." Spicy and berry flavored Grenache enhances flavor but where it lacks in color, Syrah comes to the rescue and adds a nice finish to the wine. French labels are unfortunately notorious for creating confusion for the consumer. If this style sounds like your cup of tea, simply look at the label above and look for a Cote-du-Rhone wine for a great value or a Chateauneuf-du-Pape for a step up.

Within out portfolio of wine, Chateau Beauchene creates both and they are truly delightful. The Ch. Beauchene Cote-du-Rhone Grande Reserve may be the best French value we carry. The wine consists of 60% Grenache, 27% Syrah, 10% Carignan, and 3% Cinsault. The wine is rich in flavors of dark cherry and dried thyme and the spicy finish that the Syrah creates is unmistakeably elegant. I of course had my friend swirl her glass to look at the rich color and had her concentrate on the finish. The result? She loved the wine and has since given the Syrah grape more credit than before.

Food pairings: Considering the wine is grown in a Mediterranean climate, I recommend food that matches this style. Salmon and Greek salad come to mind as a perfect pairing; however, chicken, pork, and tomato based sauces would be tasty as well.

Salmon alongside Greek Salad

-salmon breasts

-garlic salt & pepper

-squeeze of 1 lemon

- 1 tbsp butter

-Romaine lettuce chopped

-Asparagus, ends trimmed, chopped into 3 chunks(saute beforehand and refrigerate)

-Canned artichoke hearts, drained and chopped

- Grape tomatoes

-Pitted black olives

-Feta cheese

- Olive oil

- Red wine vinegar

- Dash of honey

-Fresh thyme

-Salt & Pepper

Season salmon and saute in pan of butter over medium heat for a few minutes on each side. Squeeze lemon on in last few minutes of cooking. Set aside

In large bowl whisk together olive oil, red wine vinegar, honey, thyme, salt and pepper. Add all other salad ingredients and cover with dressing. Serve with salmon.

Spain's Golden Child - Verdejo (Ver-day-ho)

In light of today being Cinco de Mayo, my thoughts are on spicy Mexican food and a wine that goes with it. Many have heard of the spicy and sweet phenomenon when it comes to food and wine. Interestingly, a spicy tuna roll from Japan or a Pad Thai with a kick pair perfectly with a sweet German Riesling. They balance together in perfect harmony. For some reason however, I don't picture the spicy and citrus flavors of Mexico to be the perfect accompaniment to a Riesling. On the contrary, a wine with crisp acidity, a slightly floral aroma, and a sweet tropical finish sounds like a great pair. So what grape do you get when cross a crisp Sauvignon Blanc from New Zealand, a floral Oregon Pinot Gris, and a sweet German Riesling?

Ermita de Nieve Verdejo!

Verdejo comes from Rueda, Spain and has been produced as a dry white wine since the 1970s. This Spanish white grape variety has grown in fame in recent years along with Albarino. Many compare the acidity of Verdejo to a Sauvignon Blanc from New Zealand or Sancerre but this grape clearly has a personality of its own. I personally think the citrus backbone and slightly sweet finish make for a perfect stand alone or food pairing wine. Completely fermented in stainless steel tanks but with a nice golden color that can completely fool your Chardonnay friends into drinking it. Ermita de Nieve Verdejo has enough finesse to satisfy all white wine lovers.

Perfect food pairings: Fresh pico de gallo, guacamole, fish, citrus chicken, spicy sweet potato salad (see below)

Spicy Sweet Potato Salad

2 sweet potatoes

2 corn on the cobs

1/2 sweet vidalia onion

2 jalapanos

2 tbsp fresh cilantro

1/2-1 lemon

1 tbsp honey

1/4 cup good olive oil

salt and pepper

Cook sweet potato in microwave for about 2 minutes on each side. Cut down the middle. Strip corn and get ready for grilling. Cut the onion into quarters, you will grill two of them. Brush the potatoes, corn, jalapenos, and onion with olive oil and grill until blackened grill marks on each side. Meanwhile, create dressing in bottom of glass bowl. Chop cilantro and add last 4 ingredients. Whisk together. When all items come off grill, chop potato into cubes, strip corn off cob, chop onion, and chop jalapeno stripping the seeds out. Mix in with dressing and serve warm alongside fish or chicken dish. Enjoy with Ermita de Nieve Verdejo.