Simple Sunday Supper: Steak with Sangiovese/Shiraz

It's Sunday. I generally view this day as the end of the week or the beginning of a new one. End of the week translates to - I'm tired, its been a long weekend and I don't feel like making something elaborate and creative. Beginning of a new week means - My mind is fresh, I feel well rested, and I have all the energy in the world to create a masterpiece. Either way, it has to be a well balanced meal so that I feel refreshed starting work Monday morning. This Sunday felt like the end of a tiring week. I wanted to cook with ingredients that are simply delicious on there own. I also didn't want a kitchen full of dishes and a huge mess all over the counters and stove top. It's a grilling night!

When thinking of a meat that really doesn't need a sauce and that will energize, steak immediately comes to mind. If cooked correctly and a good cut is chosen, this meat becomes the fool proof staple of the meal. In addition to this hearty meat, I chose a few vegetables to throw on kabobs and maintain the no mess, no fuss dinner. Baby bellas, baby red potato, red onion, and red bell pepper are some of the most flavorful vegetables I could think of. The sauce below is completely optional. I had some extra red onion and rosemary after putting together the kabobs, the sour cream can easily be substituted for a plain yogurt or mayonnaise, and I always just use whatever interesting mustard I have on hand. See below for recipe after reading about this fun wine pairing...

In one of my previous blogs, "My Passion for Australia", I mentioned a group of producers called "Some Young Punks". They're labels are inspired by old literature and comic books from the 1920's through the 1950's. The wines are generally blends of Shiraz with other interesting varietals. The idea was to create a boutique style, unique wine with a funky label. Delicious wine with a screw cap and hilarious label... perfect for an easy going Sunday. I recommend the Squid's Fist Sangiovese Shiraz with this meal. Notes of black cherry give this wine a fruit forward and juicy flavor on the palate and the Shiraz gives a nice spicy finish to complement the steak. Limited production but can easily be bought online.

Steaks and Vegetable Kabobs

-Ribeye steaks (grass fed are extremely delicious) seasoned with salt, pepper, garlic powder, celery seed, paprika, and rosemary

For a juicy steak with a nicely grilled crust, start by leaving steaks in rub for about 20 minutes at room temperature. Heat a cast iron skillet(sorry 1 dish needs to be used) on high heat and coat with olive oil. Cook the steaks for about 3 minutes on one side and flip. Leave in skillet for about a minute and then take the fillets out to the barbecue and cook for another 5 minutes with out flipping the steak again. Flipping meat more than once will lead to a chewy steak. The cast iron skillet gives a nice blackened crust and the grill finishes the job.

For the vegetable kabobs
- Chopped red onion and red bell pepper, whole baby red potatoes and baby bella mushrooms
- Fresh thyme and rosemary sprigs
- Olive oil and balsamic vinegar to drizzle over the top

Poke the potatoes with a knife and microwave for 2-3 minutes to soften before putting on grill. Taking metal skewers, layer the vegetables with a bit of space in between. Drizzle with salt, pepper, olive oil, and balsamic. Grill on medium high heat for 15-20 minutes. Lay the herbs on top as you grill.

For the optional sauce for dipping steak and/or vegetables
- Equal parts sour cream and mustard (I used horseradish habanero whole grain mustard tonight)
- Diced red onion and fresh rosemary

Healthy Appetite: Shrimp & Pasta with Rosé

Recently my husband Scott and I flew to Houston to visit family. Typically the weekend consists of me and Alison, my mother-in-law, sipping on wine and cooking up a storm. I love it! Her dream kitchen is the perfect place for my creative thoughts to unleash. This past trip we were going on long runs to train for our marathon and she planned the food accordingly. Our first night we'd be preparing a pasta and grilled shrimp dish to carbo-load. Scott and I were delayed about 6 hours and didn't get in until about 10 at night. Alison asked me to help with the sauce. Obviously we were all famished so we didn't put much thought into what went into the tomato based topping. The sauce was decent but definitely could have been better had we put more time into it. I felt that the shrimp was so delicious that I had to do it justice by trying the sauce again at home.

When making this home-made tomato sauce below, I took a few Italian traditions, tips I've learned from another chef, and a bit of my own flare into account. I am a huge Giada de Laurentiis fan and have watched her show for years on the food network as the Italian queen. Her tips for a traditional tomato based sauce are to include the trio of carrot, garlic, and onion. The sauté of these three items provides an aroma that will lure anyone into the kitchen, desperate to eat whatever you're concocting. The carrots may seem like a surprising ingredient; however, they add a nice texture and earthy quality to the sauce. I have made plenty of sauces starting in this way that are great but still seem to be missing something. This time I added diced red pepper into the initial trio. This vegetable will help add a sweet and spicy touch. Goat cheese is another interesting ingredient added to this dish. One of my friends that is a chef once created a delightful shrimp appetizer with a roasted red pepper sauce and goat cheese on top. In the photo above, you'll notice I sprinkled goat cheese on the shrimp. The creamy cheese truly does balance the salty shrimp and acidity from the tomato sauce. See recipe below wine recommendations.

For a wine pairing, I think French rosé would be perfect. Unfortunately, many consumers see this blush colored wine in a store and associate it with White Zinfandel. White Zinfandel is a sweet wine, generally produced by California winemakers that have excess Zinfandel juice and ferment it into an inexpensive wine. This wine was actually produced as an accident. Producers originally planned on releasing some of the juice out of the grapes to produce a more intense and richly flavored Zinfandel that had more impact from contact with the skins. They realized they could make money from this slightly fermented sweet juice, and so began an American craze that now accounts for 10% of the wine market. Needless to say, I am not impressed with this style. French rosé on the other hand is dry and made from red grapes in a very delicate process. The grapes are held in contact with the skins for a specific amount of time to give the blush color and release flavor. The grapes are then fermented the same way as a white wine. I highly recommend a wine from Cótes de Provence. This style of wine is typically paired with foods of a Mediterranean flare... tomato based and with seafood. If you do not prefer this style of wine, a Chianti Classico would be a great accompaniment as well.

Shrimp & Pasta

For the Tomato Sauce
- Olive oil for coating pan
- 1/2 large white onion diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1 red pepper diced
- 3 sprigs of thyme
- 1 tbsp sugar
- 1/2 cup red wine
- 20 oz can crushed tomato
- Crushed red pepper (optional)
- 1/2 tsp crushed rosemary
- 1/2 cup chopped fresh basil
- 1/4 cup grated parmesan

Sauté the first 4 ingredients over medium low heat for about 20-30 minutes and add the thyme sprigs. Add the sugar and cook for about two minutes before adding the wine. Turn the heat up for a few minutes until wine is soaked up into the sauté. Discard the thyme sprigs. Add the crushed tomato and the rest of the herbs and spices. In the last few minutes add the parmesan. Let sauce sit as long as you can over low heat for flavors to release.

For the Shrimp
- 1 lb of raw shrimp
- 1 lemon
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp olive oil

Marinade the shrimp and cook in pan or over grill until pink.

For the Pasta
- Box of Spaghetti cooked al dente
- Tomato sauce above
- Shrimp above
- Desired vegetable (ex: cooked sliced zucchini)
- Crumbled goat cheese

See picture above on how I plated this dish. Bon Apetit!

Blending Cultures: Korean Beef & Sicilian Wine

About a month ago, I visited my Aunt Mary up in the Boston area. She has been to Korea numerous times and has mastered the art of cooking Bul-go-gi in her wok. This beef dish created with sirloin strips combines sweet, savory, and salty into the perfect marriage on your plate. As much as we all sweat the aroma of garlic and onions for days after we consume them, it has always been completely worth it in my opinion. This recipe clearly doesn't shy away from either of these items. A soy based sauce is created and marinated into the meat for as long as you want it to sit. I generally decide whats for dinner about two hours before cooking, so a dish like this clearly won't be sitting for 24 hours in my house. My husband Scott is a pilot so our dinner plans are constantly changing. One of his flights cancelled the other night and I whipped up this dish in a matter of minutes. Letting it marinate for 30 minutes was plenty of time to fully enrich the beef.

For the wine pairing, I ventured off into the land of Sicily. My mind has been focused on an earthy and peppery blend that I have been selling for the past few weeks. Di Giovanna Gerbino Rosso is the name, and rich red varietals are the game. Many times when a wine from Italy is labeled "rosso" it signifies a red blend. In the case of this wine, Cabernet, Merlot, Nero di Avola, and a tiny bit of Syrah are combined to provide the perfect steak wine. The Cabernet adds a peppery taste, Merlot softens the wine to make it more food friendly, Nerd di Avola creates a rich finish on the palate, and the Syrah adds a depth of color. Sicily used to be a region of mass production; however, in recent years producers have focused much more on quality. Nero d'Avola is an indigenous varietal and has gained in popularity. Those that enjoy the dark fruit, body, and earthy components of Syrah should try Nero d'Avola as well.

See below for Bul-go-gi and 10 tips while cooking...

Bul-go-gi
- 2-4 tbsp peanut oil
- 1 lb. sirloin strips
- Black pepper, generously seasoned
- 2-3 cloves garlic pressed
- 1/2 tbsp minced ginger
- 1 cup low sodium soy sauce
- 1/4 cup seasoned rice wine vinegar
- 1-2 tbsp sugar
- 1 white onion chopped into larger chunks
- Chopped scallions as garnish

Create marinade and let beef stand in it for about 30 minutes. Heat oil in pan/wok  to medium high heat and work in batches with onion until beef is medium or medium rare. Garnish with scallions. Serve with steamed white rice and broccoli.

10 tips to make this dish at the peak of your satisfaction...

1> Oil is important. Purchase peanut oil if you don't have it. Olive or vegetable oil are not good substitutes in this case. The nutty oil adds a richness that no other can compare to.

2> Heating the oil is important. Let the oil heat up to medium high before putting meat and onions into wok. Don't put too much oil or the oil will burst and a burn will appear similar to the one on my wrist right now.

3>  Let the meat stand out of the refrigerator in the marinade for about 15-20 minutes before cooking. Don't cook cold beef, it will take away from the tenderness.

4>  Use a garlic press. This will release more flavor out of each clove.

5> Work the meat in batches. No need to put all beef and onions in at once. If cooking one pound, I do two batches.

6> Sticky white rice pairs perfectly alongside this dish. Cook on low heat with a tiny bit more water than the 2:1 ration of water to white rice.

7>  This isn't Chinese food, don't mix it into a rice bowl. The beef stands alone or you'll lose the richness of the sauce amidst the rice.

8>  Pepper, pepper, pepper... this black powder is the spice of choice, season it up!
9> White wine is not going to cut it, see my earthy recommendation above
10> Steamed broccoli florets are a great vegetable on the side. Steam in a pan with a 1/4 of water on the bottom until tender.

Grapefruit and Avocado Bruschetta

In one of my recent posts I commented on how much I love Italian appetizers like caprese. I have also always been a huge fan of bruschetta. Honestly one of the most impressive flavor combinations that can easily be whipped up in a matter of minutes. It's as easy as chopping tomatoes, basil, garlic, and combining with some olive oil and salt. Typically this Italian style salsa is served over toasted Panne Italian.

With the summer heat in full swing, I have been craving fruitier items. Apricot and mango chutneys, grilled pineapple, watermelon margaritas, peach pie, you name it. As I prepare the grocery list every Sunday, my husband Scott usually chimes in with some inspiration on different themes to cook through out the week. Tonight he wanted to go back to our California roots and have a Pacific theme. Cedar planked salmon naturally came to mind. I wanted everything tonight to be fresh. Fresh salmon, fresh produce, fresh bread. Maybe the "Jersey Fresh" logo that local markets have been promoting has been working on me. Considering we live in the garden state, the summer and fall months are always over abundant in produce and I love it! After picking up my fresh Italian bread at the entrance of the store, I immediately started thinking of a salsa like concoction to put on top. Avocado clearly had to be a part since that is a California staple. I have seen plenty of peach, mango, and tomato based salsas so I figured I would venture down a different path. Grapefruit is the star of the dressing below. Instead of using chips with this salsa, I toasted the bread and glazed with olive oil. See below for this tasty California style bruschetta. Approved by Scott and my neighbor Shibahn.

California Bruschetta

1 grapefruit peeled and chopped into bite size pieces

1 avocado peeled and chopped into bite size pieces

1/2 small red onion diced

1-2 jalapenos diced

1-2 tbsp chopped cilantro

1 tbsp white wine vinegar

2 tbsp lime juice

1/2 tbsp honey

1/2 tbsp sugar

Caprese Burger

Continuing on with my burger theme, I have a new recipe combining one of my old time favorite Italian appetizers and those delicious beef patties Americans consume so often. Maybe the 4th of July influenced my patriotism more than I realize. I am also training for a marathon so serious meat is really what I crave. I had planned on making fish tacos tonight but after a 6 mile run, that meal just wasn't going to do it for me. With some leftover fresh mozzarella in the refrigerator and a tree of fresh basil in my garden, I created the caprese burger. Also, look for the pickled red onion and cucumber salad listed as a side.

Since I was making this European style burger, I figured an old world style wine would fit perfectly. If I was staying with Italy, Chianti comes to mind but that seemed a little too light bodied to stand up to a red meat. Barolo, Barbera, and Barbaresco from Piedmont in Northern Italy would have been a good accompaniment but those aren't as readily available in stores as good value Tempranillos are these days. I recommend Rejadorada Tinto Roble from Toro. This Tempranillo has been aged 6 months in oak and has a delicious dry backbone that complements the burgers perfectly. Think black... black pepper, blackberries, black currant. Sidenote... the #2 wine on Wine Spectator's Top 100 this past year was from Toro in Spain. The region is hot! Grab a Joven if you want a $10 great value, although you'll be sacrificing the oak. See below for my Caprese burger and salad...

Caprese Burger Patties

1 lb 80/20 ground beef

1 egg

1/6 cup oatmeal

Salt and pepper

Dash of red pepper flakes

1/4 cup balsamic vinegar

2 minced garlic cloves

To Dress up the burger:

Kaiser rolls toasted with olive oil

Fresh basil leaves

Fresh mozzarella ball- slice and add in last stages of grilling

Roasted red pepper slices

Dijon if interested in extra sauce

Grill burgers to desired temperature and add cheese right before taking off.

Cucumber and Pickled Red Onion Salad

Sliced red onion

Sliced cucumber

White wine vinegar

Salt and Pepper

Crumbled goat cheese

Grape tomatoes cut in half

Slice up the onion and cucumber and marinate in desired amount of vinegar for a few hours. Add the rest right before serving.

Summer Grilling: Napa Cabernet Burgers

What is just as good as relaxing and sipping on a rich California Cab? Eating Cabernet burgers of course! Grilling is definitely the preparation of choice as we are in the peak of summer. Literally the heat of summer in Jersey, 105 degrees today plus humidity. The idea of cooking up a storm indoors seems unbearable. On the other hand though, I'm not willing to sacrifice my enduring love for dry red wines even when it's hot out. And so explains the idea behind the Cabernet burger. Its a genius idea really. Pop on the AC, open one of your favorite reds to cook with and drink, do some prep work, and leave the heat outside by cooking on the grill. See below for my simple, juicy, no fuss, gourmet summer burger.

For a delicious wine pairing, I recommend a classic Napa Cab. Anderson's Conn Valley is a remarkable producer that offers good values on highly rated wines. If your looking for a casual Cab for any night of the week I'd recommend their "Prologue". As the name implies, this wine is their gateway/beginner of the series. With subtle but definitely apparent oak, green pepper on the mid-palate, and a cinnamon spice finish, this Cab is easy drinking and perfect for burger night. This wine retails at about $20. If you'd like to celebrate or go a step further, I recommend the Cab Reserve or the Eloge. Year after year these two wines get 90+ scores and are well worth the buck you will pay. If I were to buy a current vintage of these, I'd probably hang on to it for a few years though. I once tasted a Cab Reserve from this winery produced in the late 80's (yes right around when I was born!) and the matured flavors of tobacco and cocoa were truly amazing.

While you wait for those reserve Cab's to mature to their peak flavors, throw a few of these burgers on the grill and enjoy that summer sun!

Cabernet Burger Patties:

-1 1lb 80/20 ground beef

-1/4 cup red wine - preferably Cabernet Sauvignon

-1 egg

-1/6 cup oatmeal

-2 tbsp minced rosemary

-Salt and pepper

Combine above ingredients and form into 1/4 lb patties. Cook to desired temperature.

To dress up the burgers:

-Sliced Havarti cheese

-Equal parts Dijon mustard and light mayo for a dressing

-Arugula

-Sliced red onion

-Sliced tomato

-Kaiser or french rolls

Pesto Potato Salad

For the Pesto:

-2 garlic cloves

-1/4 cup toasted pine nuts

-2-4 cups of basil and parsley

-2 tbsp olive oil

-3 tbsp lemon juice

-1/4 cup mayo

In a food processor, blend the top 3 ingredients and slowly add the olive oil. With a spoon, mix in the lemon juice and mayo. Refrigerate until ready to mix with vegetables.

Roast the following vegetables on the grill, let stand and bring to room temperature before mixing in the sauce above.

- 6 Yukon gold potatoes chopped into 1/4" slices

-1 red onion chopped into larger chunks

- 2 red bell peppers chopped into larger chunks

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.