Monthly Archives: March 2008

Red Wine With Fish, Revisited

    Normally, we answer questions from Vinesse wine club members or visitors to VinesseTODAY.com under the heading of “Wine FAQ.”

     But the very specific question sent in by Shirley Kmett motivated me to jot down a few thoughts of a bit more general nature.

     First, let’s answer Shirley’s question, which is:…

   

Posted in Editor's Journal

Holy Mole! Don't Forget the Wine!

    Mention Mole to most Americans, and they’ll recognize it as a Mexican sauce that includes a bit of chocolate flavor.

     That would be Mole Poblano, which often is served at festivals or other celebrations. The acclaimed Frontera Grill in Chicago, home of celebrity chef Rick Bayless, serves it atop chicken-filled enchiladas – its touch of sweetness serving to mellow the gentle kick of the dish.

     Poblano is not the only type of Mole, however. Others skip the chocolate and incorporate a wide range of ingredients, including chiles of assorted colors and hotness levels, sesame seeds, nuts, spices, garlic and…

Posted in Food and Wine Pairings/Recipes

The Quintessa Approach to Biodynamics

    The Quintessa Estate in the northeast corner of Napa Valley’s Rutherford district has been farming biodynamically since 2000.

     In 2005, the entire 280-acre property was converted to 100 percent organic and biodynamic farming practices. At the fall equinox, the biodynamic preparation is made from cow manure and fermented in a cow horn buried in the soil until spring. At the spring equinox, it is removed and used as a soil spray to stimulate root growth and humus formation.

     Biodynamic compost is another fundamental component of the biodynamic method. After harvest, compost is spread across the vineyards, and…

Posted in Wine and the Environment

Soup and Chardonnay to Warm the Soul

    Try this tasty recipe from Down Under, which makes 8 servings, with a glass of Chardonnay.

AUSSIE-STYLE BUTTERNUT SQUASH SOUP

Ingredients

*  8 cups chicken broth
*  1 large butternut squash, cut into 1-in. cubes…

Posted in Food and Wine Pairings/Recipes
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