Dry Creek Valley
Esperanza Spalding. Bistro table on garden patio in Martinique. Oysters. Petanque. More Oysters. For a lovely seafood dish, maybe try Venetian pasta with shellfish. I use mussels, bay scallops and prawns. Take the mussels, some diced tomato, fennel, shallots, garlic, white wine and butter and put this into a large sauce pan over high heat and cover. When the mussels start to open, put in some lemon zest, salt and Pastis or Pernod and cook that for about a minute. Reduce the heat to medium and add the scallops and prawns and cook until the sauce starts to thicken. When the shrimp are done, add some parsley and toss with pasta. Great for a warm summer afternoons on the sunny side of the street.
Santa Rita Hills
Nestled high in the Santa Rita Hills between Fe Ciega and Rita's Crown, Somerset Vineyards enjoys a microclimate distinguished by mild wind and gentle ocean mist. The concurrence of wind, mist, and deep ocean beds that underlie this terroir in Santa Rita Hills AVA makes for an unforgettable Pinot Noir. Somerset Vineyards is a biodiverse organic vineyard and farm.
Betty Davis. Bone marrow out of your lover's mouth. Be raw. Be exquisite. Be divine.
Russian River Valley
This wine hails from a new vineyard in the cooler Green Valley part of Russian River Valley, and is as classic and unexpected as Ella Fitzgerald singing Cream. Featuring wonderful layers of cherry, strawberry, raspberry and earth tones, splashed with a hint of chocolate, finishing with a smooth, velvety mouth feel.
Ella Fitzgerald. On the Lake Geneva shoreline, taking in the scenery before the Montreux Jazz Festival begins...
Notes of cardamom surf high atop strawberry-rhubarb waves rolling gently upon shores of earthy complexity, brilliant with bright berry fruit flavors basking on a bed of rose petals. C'est si bon.
Eartha Kitt. Bear skin rug. Skip dinner. Nuff said. If you're feeling peckish, perhaps something a bit exotic? Try a slow roast pork shoulder with Asian flavors... this means that I use soy sauce, hoisen sauce, fish sauce, star anise and just regular H2O. With these sauces you don’t have to add salt because of the salt content in them. This takes about 3-4 hours on a slow braise. I love to serve this over polenta. It goes really well with the earthiness of the Bacigalupi.
Textured layers of cherry, strawberry, ripe rhubarb and earth tones, splashed with a hint of chocolate, finishing with a smooth, velvety mouth feel. Wild as Friday night.
Sade. Manhattan penthouse. Car service. Roast goose. Or for something light and elegant, try miso glazed fish... mix together a couple of spoonfuls of red miso, soy sauce, brown sugar and lemon or lime. I use Salmon or Halibut, put it in a zip lock bag, pour mixture in the bag and refrigerate for an hour or two. Remove the fish from the bag and pat dry with a paper towel. Heat a pan with about a tbls of vegetable oil and sear fish on both sides, about 4 minutes per side. Serve over rice and maybe some roasted carrots coated with honey or brown sugar, salt and herb de Provance.
The antithesis of a wimpy Pinot Noir. Very Burgundian in structure. Highlighting delicate hints of leather, mushroom and forest floor that aficionados of funky Pinot Noir will love.
Parliament. Front porch bean bag. Smoky glazed ham. Or better yet, grilled pork tenderloin. I love to mix a few crazy things so here we go. I recently grilled pork tenderloin that was marinaded in a plum preserve (you can use any dark fruit preserve and homemade is always the best), Soy sauce, sesame oil (just a little) and a pinch of salt ( reserve some of the marinade in a bowl for basting). Leave in the fridge for about 2 hours. Baste the tenderloin while you are grilling and when done, let rest for 10 minutes. Enjoy!
Blend of Zinfandel, Petite Sarah and Merlot.