Monthly Archives: August 2024

August 30, 2024 · 2:07 am

Celebrating My Birthday

Many people ask me what I drink and eat for my birthday. Below are some of the wines and foods I enjoyed on this year’s long birthday celebration, thanks to friends in NJ, Brooklyn, Rhode Island, and Michele. Some of the wine and food combinations may seem a “little different,” but they all worked.

Soldera Riserva Brunello di Montalcino 1995 with

Steak off the grill

Steak. corn on the cob, and tomato salad on the plate

Champagne Agrapart & Fils “Terroirs” Extra Brut

Fried zucchini flowers filled with mozzarella and anchovies, fried sage and basil leaves

and anchovies on toast with butter

Gaja Barbaresco 1964

with Bucatini Pasta Amatriciana

Borgogno Barolo Riserva 1958

with sushi

Barolo 2004 Francesco Rinaldi & Figli

Pasta alla Checca with fresh tomatoes and mozzarella

or without the mozzarella

Falanghina 2022 Cantine Antonio Caggiano

Fresh figs wrapped in prosciutto with fresh mozzarella. Figs were picked from the tree in the yard were we had dinner.

Fig and Marscapone tart with fresh figs picked from the tree

Blueberry Pudding Cake with Ice Cream

Thanks to all my family and friends for sharing my birthday celebration with me!

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August 23, 2024 · 1:57 am

The Volcanic Wine of Lake County

Lake Country is a volcanic wine producing region in California named for a volcanic caldera lake centered on the Clear Lake Volcanic Field  It features some of the youngest volcanic soils in California. The landscape is dominated by two volcanoes, both hosting vineyards: Cobb Mountain (elevation: 4724 feet, 1440 meters), and Mount Konocti (elevation: 4285 feet, 1306 meters).

 The main factors influencing Lake County’s climate are Clear Lake, the elevation of the valley floors, the surrounding mountain ranges, and the proximity to the Pacific Ocean.

The soils are volcanic hillside soils, hillside soils formed on sandstone, and shale and terrace alluvial soils.

The higher elevation allows for more light and cleaner air with warm days and cool nights. A shorter growing season means less vegetation and fewer pests. Thanks to the favorable conditions, sustainable and organic farming is common in the area. 6,870 acres of vineyard (104 vineyards), amounting to 68% of the total vineyard acreage in Lake County, are certified sustainable. The wines produced here are age-worthy.

Three Lake Country Wines

Brassfield Estate Winery & Vineyards are located in the western section of High Valley at High Serenity Ranch on a truly distinctive and remarkable wine growing property.  In 1973, Jerry Brassfield purchased the original 1,600 acres as a cattle ranch and wildlife preserve. Over the next three decades Jerry acquired additional contiguous properties. Today, the Brassfield Estate includes over 5,000 acres across both the eastern and the western sections of High Valley, as well as the Round Mountain Volcano.

Brassfield Estate Winery Grenache 2021 Night Valley Appellation made from 100% Grenache from the LaLoma vineyard, a high density, premier vineyard planted among the gently rolling hills of a raised bench between the valley floor and the ridge-line above.  The elevation is slightly higher than the valley floor, ranging from 1800 ft to 2000 ft. There is a single block of Grenache planted at the higher elevation. The block is south facing and less then an acre in size and the soil is composed  of ancient lakeshore. Grapes were harvested by hand in the early morning to maximize quality. To keep the fermentation healthy, there were twice-daily pumpovers in a concrete tank. The wine underwent a secondary malolactic fermentation to soften the acidity and enhance structure. The wine was aged in concrete for 6 months to have the fruit of the grape variety take center stage. This wine was fined and lightly filtered before bottling. This is an elegant light bodied wine red wine with hints of strawberry, red raspberry, cherry and a touch of rose petal. $45

The Rhone varietals of Wild Diamond Vineyards are bottled under the Dumb Luck Label. Wild Diamond Vineyards is located along an airflow path in Lake County, California. The vineyards are at 2,200 feet and the soil is complex volcanic red soil that naturally stresses the vines. The grapes have a longer growing season because of the altitude.

Dumb Luck Syrah 2018 Lake County made from 100% Syrah from a spur pruned block of clone 877 Syrah at 2,100 feet. Harvest is the first week of September and fermentation was a mix of 90% destemmed fruit and 10% whole cluster. Fermented to dryness at 28 days, it was pressed and inoculated with ML and aged for 9 months in 50% new French oak barrels 50% in once-used French oak barrels and then bottled. Alcohol 14.7.

The wine has hints of olives, clove, wild berries, boysenberry and a note of toasted vanilla bean $48

ClayShannon “The Barkley” Cabernet Sauvignon 2021 made from 100% Cabernet Sauvignon. The grapes are from the two appellations within Lake County: High Valley and Red Hills.  Lake County mountain vineyard estate is situated at an altitude of 2,200 feet above sea level in the mountains of the North Coast of California.  This rugged terrain is characterized by ancient volcanic soils, steep elevation and more recently warmer summers and cooler winters.  The wine is aged for 12 months in French oak, 25% of it new. Alcohol 14.5. Sustainably farmed and vegan, this is a complex wine with hints of cassia, blackberry, leather, toasted oak, boysenberry and vanilla. The wines are 100% organic. $45

Lake County is also carrying out an innovative Pruning School. Lake County Pruning School is an immersive training program organized by the Lake County Winegrape Commission aimed at providing grape growers with pruning insights. The first of its kind for a regional organization, the project began in 2022 and is delivered, in both English and Spanish.

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August 15, 2024 · 1:59 am

Tiramisu…with Prosecco DOC

Prosecco DOC with Tiramisu is a dessert combination that I have enjoyed many times.  But it never occurred to me to be able to have Prosecco as an actual ingredient in Tiramisu!  Double the pleasure, double the fun, as an old ad used to say. 

Here’s an article, sponsored by the Consorzio Prosecco DOC, that suggests just that, plus a little history of this most famous dessert.

Tiramisu… with Prosecco DOC!

What do Prosecco DOC and Tiramisu have in common? They are both symbols of Italian genius and excellence worldwide.

Italy is renowned for its rich culinary and wine-making traditions, with products that tell stories of regions, passion, and culture. Among these, Prosecco DOC and Tiramisu stand out as icons that perfectly represent Italy’s gastronomic heritage.

Tiramisu, or “Tiramesù” in the Treviso dialect, is a dessert that originated in the 1970s. Its name literally means “pick me up” – tirami sù – referring to its energy-boosting combination of coffee and sugar. The origin of Tiramisu traces back to Le Beccherie restaurant in Treviso. As the story goes, Alba Campeol, the then-owner of the restaurant, was expecting her son Carlo. Her mother-in-law would prepare a breakfast of zabaglione and coffee to help her recharge. After giving birth, Alba returned to the restaurant’s kitchen and decided to create a dessert inspired by that breakfast. Together with the restaurant’s pastry chef, Roberto “Lolì” Linguanotto, they went through a long period of experimentation, culminating in 1972 with the inclusion of fresh mascarpone as an ingredient. Today, Tiramisu is a symbol of Italy and the Veneto region worldwide, so much so that it is one of the five most recognized Italian words globally!

Today, we present how these two excellences come together in a unique dessert: Tiramisu with Prosecco.

The Perfect Fusion: Tiramisu with Prosecco

By combining the wine-making tradition of Prosecco DOC with the pastry art of Tiramisu, Tiramisu with Prosecco is born. This innovative variation replaces coffee with a Prosecco syrup, giving the dessert a unique freshness and lightness.

Ingredients

To prepare Tiramisu with Prosecco, you will need:

– 300 ml of Prosecco DOC

– 200 g of ladyfingers

– 250 g of mascarpone

– 3 eggs (separated into yolks and whites)

– 100 g of sugar

– 200 ml of fresh cream

– 10 g of gelatin sheets

– Zest of one lemon

– Cocoa powder for decoration

Preparation

Prepare the Prosecco Syrup: In a small pot, bring the Prosecco, half of the sugar, and lemon zest to a boil. Let it simmer for a few minutes until the sugar completely dissolves. Remove from heat and let it cool.

Whip the Yolks: In a bowl, beat the yolks with the remaining sugar until the mixture is light and fluffy. Add the mascarpone and mix well until smooth.

Whip the Egg Whites: In another bowl, whip the egg whites until stiff peaks form. Gently fold them into the yolk and mascarpone mixture, stirring from bottom to top to avoid deflating the mixture.

Whip the Cream: Whip the fresh cream and fold it into the mascarpone mixture.

Assemble the Tiramisu: Quickly dip the ladyfingers in the Prosecco syrup, then arrange them in an even layer at the bottom of a baking dish. Cover with a layer of mascarpone cream. Repeat with a second layer of ladyfingers and cream. Smooth the surface with a spatula.

Chill in the Refrigerator: Cover the baking dish with plastic wrap and let the Tiramisu rest in the refrigerator for at least 4 hours, preferably overnight.

Decorate and Serve: Before serving, dust the surface of the Tiramisu with unsweetened cocoa powder.

A Dessert that Celebrates Italian Genius

Tiramisu with Prosecco DOC is a perfect example of how two seemingly distant worlds can merge to create something new and unexpected. With this recipe, Prosecco DOC and Tiramisu come together to create a dessert that celebrates Italian tradition and ingenuity.

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August 6, 2024 · 2:30 am

Avivo: Wines for a New Era

Ridgely Evers and Daniel Fitzgerald had the idea for producing wine from Vermentino and Sangiovese grape varieties in Lodi, California. The inspiration for their company, which they named AVIVO, began with a simple yet powerful idea: to craft delicious, affordable, climate-positive wines that bring people together. They understood that the future of winemaking is interconnected with the preservation and enhancement of the environment, and the well-being of the people at the center of the industry.  They used Vermentino and Sangiovese varieties that thrive in the Mediterranean climate to allow them to cope with the hot climate of Lodi, California thanks to their great capacity to stand the hot dry temperatures. 

AVIVO White Wine  2022 made from 100% Vermentino sourced from Ledbetter Family Vineyards in Lodi, CA, from two sites: on the bench in rocky, well drained soils, as well as along the edge of the Mokelumne River in sandy alluvial soils. The vineyards are farmed regeneratively (Certified Regenerative by A Greener World) without the use of glyphosates (RoundUp) or other pre- or post-emergents.  In fact,  AVIVO is one of just three American wine brands certified to be glyphosate-free. Regenerative farming helps  minimize its carbon emissions while increasing the sequestration potential of its vineyards. The winery uses regenerative practices such as cover crops and composting to enhance the health of the vines and grapes, allowing it to produce vibrant, complex, and terroir-driven wines.  

Harvest was on on September 14, 2022. The grapes were whole-cluster pressed to tank and cold settled overnight. The resulting juice was racked off heavy solids to tank and neutral barrels.  Fermentations were 100% indigenous.  The tank portion fermented at 62F to retain aromatics while the barrel fermentations were carried out without temperature control to promote yeast autolysis for palate texture and complexity.  To preserve acidity, malolactic fermentation was not allowed. Aged in neutral French oak barrels and stainless steel for 9 months. The finished wine was bottled in July 2023.  The wine has hints of stone fruit, lemon, apple and orange blossoms, white peaches, with a note of ginger and good acidity. $24

 

Summer Risotto — Italian short grain rice simmered with zucchini, tomatoes, carrots, shallots, celery, fava beans and finished with Parmigiano-Reggiano.

AVIVO Rosé Wine made from 95% Sangiovese and 5% Syrah. Grapes are sourced from Ledbetter Family Vineyards in Lodi, CA, the Sangiovese and Syrah are planted on the bench in rocky, well drained soil. Harvest was on August 24, 2021. The 2021 harvest will be remembered as an outstanding vintage. While 90% of the grapes were de-stemmed only and transferred by gravity to open-top fermenters, the other 10% was left whole cluster and added to the bottom of the tank.  A long, cool 5-day cold soak was performed. The must was then left to warm on its own and fermented with indigenous yeast to promote complexity and terroir.  The new wine was pressed off slightly before dryness to minimize harsh phenols and retain its core of fruit. It finished fermentation in stainless steel.  Malolactic was completed with indigenous flora in neutral barrels. Aged in neutral French oak barrels for 9 months. The finished wine was bottled in July 2022. The wine has hints of  red berries, cherries, rhubarb, pomegranate, a hint of peppercorn, and a long fresh finish. $24

AVIVO wines are made with a light touch. Indigenous yeasts are used for the fermentation and no mysterious additives, colors or sugars are added, allowing the unique character of the grapes and vineyards to shine through. To further reduce its carbon footprint, AVIVO packages its wines in lightweight glass and uses Nomacorc Ocean corks made from recycled marine plastic waste. They are  all natural, biodynamic and organic with low sulfite and mineral intervention.

 

 

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August 1, 2024 · 12:59 am

Two Wines from Sicily with Dishes to Match

Michele and I have been enjoying Sicilian wines matched with some dishes which are not traditional to Sicily. The wines are versatile and can go with a wide variety of foods.  Below  are two wines and three of the dishes we matched with them.

Sicilia DOC “Dalila” Stemmari 2020 made from Grillo, a native Sicilian grape, and locally grown Viognier, a variety that originated in the Rhone Valley. The Grillo is harvested in mid-September. 70% of the grapes are destemmed and soft pressed while the other 30% undergoes maceration on the skins for several hours and then decantation of the must.  Selected yeasts are added and fermentation is carried out at a controlled temperature of 60°F for several days, followed by maturation in stainless steel tanks.
Viognier is harvested around the first week of September. The grapes are destemmed and soft pressed and undergo decantation at 54°F for several hours. Selected yeasts are added and fermentation is carried out in 3-year-old barriques with light toasting, followed by long maturation in oak with periodic batonnage. 
The wines are blended after maturation, and then aged in stainless steel for an additional few months. The wine then remains in bottle until it is ready for release. The wine has hints of tropical fruit, peach, apricot, and citrus fruit with a note of honey.

We had this wine with Crostini topped with Butter and Anchovies.

Followed by Michele’s homemade Stracci Pasta with a Thousand Herbs, a recipe from her book, A Fresh Taste of Italy.

Sicilia DOC Nero d’Avola 2020 Lamǔri. Tenuta  Regaleali made from 100% Nero d’Avola at 450 to 750 meters.  The soil is sand silt-deep clay.  Fermentation is in stainless steel at a controlled temperature, maceration lasts for about 12 days. Malolactic fermentation is completed. The wine is aged for 12 months in 225 liter French oak barrels -Allier and Tronçais- 20% new and 80% second and third passage. The wine has hints of blackberries, blueberries, and cherries with a note of spice and a long lasting finish.

Last but not least was Lamb Roasted with Peppers, Cherry Tomatoes, Eggplant and Onion

 

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