Wineries & Wine

Comment by Jennifer Mueller on October 16, 2008 at 10:33am

what is your favorite wine?

Comment by Deborah Rodriguez on October 16, 2008 at 11:48am

Mine is Merlot, but I haven't quite tasted them all yet!!! LOL!! ;p

Comment by David Honig on October 22, 2008 at 5:53pm

Hi, mine is Pinot Noir in general, but I do like sweet chilled wines on hot summer days - chilled sangria is fantastic! Once I've had some Pinot Noir, I like to work may way up to a Cabernet. I have to say reds are my favorite. I don't want to leave out Merlot - as Deborah mentioned - that's a good one too!

Comment by Matt DuBow on October 22, 2008 at 6:04pm

For the last few years I have grown fond of MacMurray Ranch Pinot Noir's. They have a few locations (Russian River or Sonoma Coast).

88 Quality 88 Value
Wine Lovers Page - Internet, June 28, 2004
2001 Russian River Valley Pinot Noir
"The wine is very silky on the palate, with nice balance and fruit. Ripe red cherries, ginger, vanilla and oak combine to make a pleasant presentation."


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89 Points
Pinot Report, February 1, 2004
2001 Russian River Valley Pinot Noir
"Medium-deep purple ruby color; slightly closed on nose, fruit notes of blackberry, spice and cherry; big and full with lots of toasty oak tannin; there's a deep blackberry, cherry fruit component but it's somewhat buried under the tannin and oak. Huge style of Pinot with a lot of forward character. Produced from the ranch founded by late actor Fred MacMurray."

Comment by Off The Vine on June 9, 2009 at 11:49am

I'm with you on this one. Mac Murray Ranch does a great job and is a good value for what you get!

Comment by ChrisAnn Richards on June 9, 2009 at 12:04pm

Syrah by Adolfo family in Spain. Pago Del Amo 2004.

Comment by Jeffry Gordon on June 10, 2009 at 7:46am

As part of this global travelogue we are putting together - I get a chance to taste a whole variety of wines, from the barrel, or bottle in blind tastings or as part of these lavish pairings that staged to enhance the experience of a particular wine...

To qualify, I am no triple black-belt sommelier more of what I like to refer to as an apprecianado - so, you will be more likely to hear that I like something and how the environment or pairing of the experience was part of the joy. All of that to say...

A new favorite wine of mine is the Pinot Noir made by Benovia Vineyards in the Russian River Valley... winemaker Mike Sullivan has the talent, technique, tools, terroir and everything else down to a 't' to make this brilliant wine from his vines. hints and notes of plum, black currant, honey, smoke, clean, balanced, fine long finish... paired it with salmon cakes, and a fennel and feta pizza, a few salamis and olives...

Price points for the experience are 35 - 50 and up as the size of the vintage is set for finest quality and sold only from the cellar door... or, via the internet (!)

And then, there was this Pinotage from Beyerskloof in South Africa...

Cheers!

www.thecorkscrewdiary.tv

Comment by Norma Serrano on February 10, 2010 at 5:35pm

Romantic Valentine’s Day Dinner for Two


Set the Stage:
It can be simple to set the stage for a romantic dinner for two. Literally think of your table as your stage set. A white or red table cloth or place mats can make a perfect background for romance. Unfurl some red ribbon and let it flutter naturally on the cloth. Small votives, or candles will add a sense of mystery, and a bunch of red roses – or a single rose placed at each setting, will add the scent of romance. Sprinkle candy hearts or wrapped candy kisses all around and you’ve got it going on for the beginnings of a fabulous evening. Don’t forget to download your favorite love songs – the ones you loved when you first met!


Show your Fondness with a Fabulous Fondue:
Fondue is a romantic’s favorite! Savoring and sharing the creamy concoction is a sheer delight. Bring out the fondue pot, or pick up a new one…or a used one in garage sales or antique stores. No fondue pot? Use a heavy saucepan instead. You can substitute the Gruyere if it is hard to find, using Baby Swiss or regular Swiss. You must use white wine in this recipe; the acid in the wine is what helps the cheese stay dreamily creamy as it melts.


Ingredients:
2 cups shredded Swiss cheese
2 cups shredded Gruyere cheese
2 Tbsp. Flour
1 clove garlic, cut in half
1-1/2 cups dry white wine such as our Sun Fish Chardonnay
1 Tbsp. Lemon juice OR 2 Tbsp. Kirsch, if desired

Preparation:
Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice or kirsch, if using.


Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a round pan you can keep warm over a hot plate on the table.

Cut French bread or a round rustic loaf into cubes. Dip the cubed bread into the fondue and enjoy!

For the perfect wine pairing for this luscious recipe, try one of these wines:

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