We love many wines from Piedmont, Italy and Barbera is definitely a great "food" wine. When we traveled in Piedmont, back in 2003, we stopped at Fontanafredda on a warm autumn day. Back in December of 2007 we had a bottle of the 2005 Barbera and found it "nice" but nothing special. Then the 2006 release of the Briccotondo Barbera was a delicious wine that far surpasses the previous vintage. New we tried the new 2007 release. The color is a deep ruby red with purple tones on the rim. On the nose are complex berry notes of blueberries and cherries along with grapes and plums. This is a medium bodied wine with a smooth texture and rich flavors of crushed berries and earth. There is ample acidity and light tannins that add to the balanced and harmonious finish. The 2006 vintage made the "Wine Spectator Top 100" list, last year, and this vintage is every bit as good. We bought this Barbera at Pete's Wine Shop, in Bellevue, for about $13. This wine is a good choice for your next Italian dinner!
Monday, October 6, 2008
Fontanafredda Briccotondo Barbera, 2007
Fontanafredda Briccotondo Barbera, 2007
We love many wines from Piedmont, Italy and Barbera is definitely a great "food" wine. When we traveled in Piedmont, back in 2003, we stopped at Fontanafredda on a warm autumn day. Back in December of 2007 we had a bottle of the 2005 Barbera and found it "nice" but nothing special. Then the 2006 release of the Briccotondo Barbera was a delicious wine that far surpasses the previous vintage. New we tried the new 2007 release. The color is a deep ruby red with purple tones on the rim. On the nose are complex berry notes of blueberries and cherries along with grapes and plums. This is a medium bodied wine with a smooth texture and rich flavors of crushed berries and earth. There is ample acidity and light tannins that add to the balanced and harmonious finish. The 2006 vintage made the "Wine Spectator Top 100" list, last year, and this vintage is every bit as good. We bought this Barbera at Pete's Wine Shop, in Bellevue, for about $13. This wine is a good choice for your next Italian dinner!
We love many wines from Piedmont, Italy and Barbera is definitely a great "food" wine. When we traveled in Piedmont, back in 2003, we stopped at Fontanafredda on a warm autumn day. Back in December of 2007 we had a bottle of the 2005 Barbera and found it "nice" but nothing special. Then the 2006 release of the Briccotondo Barbera was a delicious wine that far surpasses the previous vintage. New we tried the new 2007 release. The color is a deep ruby red with purple tones on the rim. On the nose are complex berry notes of blueberries and cherries along with grapes and plums. This is a medium bodied wine with a smooth texture and rich flavors of crushed berries and earth. There is ample acidity and light tannins that add to the balanced and harmonious finish. The 2006 vintage made the "Wine Spectator Top 100" list, last year, and this vintage is every bit as good. We bought this Barbera at Pete's Wine Shop, in Bellevue, for about $13. This wine is a good choice for your next Italian dinner!
Sunday, September 14, 2008
337 Cabernet Sauvignon, 2006
337 Cabernet Sauvignon, 2006
Named for the French vine clone, 337 is a California Cabernet Sauvignon with prestigious Bordeaux roots. The grapes are grown in Lodi’s Clay Station Vineyard in the foothills of the Sierra Nevada Mountains. The wine has a deep ruby-red color and the nose is packed with black fruit, spice and floral notes. This is a medium bodied wine with concentrated blackberry, cassis and mocha. There are ample tannins and acidity to create a lingering and harmonious finish. This is a nice value California Cabernet Sauvignon that pairs well with a steak of the grill or a spicy pasta dish. We enjoyed this $15 wine with my Penne with Meatballs and Marjoram and Marinara.
Named for the French vine clone, 337 is a California Cabernet Sauvignon with prestigious Bordeaux roots. The grapes are grown in Lodi’s Clay Station Vineyard in the foothills of the Sierra Nevada Mountains. The wine has a deep ruby-red color and the nose is packed with black fruit, spice and floral notes. This is a medium bodied wine with concentrated blackberry, cassis and mocha. There are ample tannins and acidity to create a lingering and harmonious finish. This is a nice value California Cabernet Sauvignon that pairs well with a steak of the grill or a spicy pasta dish. We enjoyed this $15 wine with my Penne with Meatballs and Marjoram and Marinara.
Penne with Meatballs and Marjoram and Marinara
Penne with Meatballs and Marjoram and Marinara
Recently we had a fantastic dinner at Tavolata, a hip restaurant in the Belltown region of Seattle. We enjoyed a pasta dish of Rigatoni with Spicy Italian Sausage, Marjoram and Tomato. The dish was so memorable that we recreated our version of this to enjoy at home. I use low-fat ground turkey in my meatballs to keep it tasty, but light.
1 Package of Penne (12 oz.)
1 Jar of Marinara Sauce (26 oz.)
1 oz. Fresh Marjoram, de-stemmed
2 oz. Parmesan Cheese, grated
Olive Oil for drizzle
Meatballs
1 lb. Ground Turkey Breast (or meat of your choice)
1 Large Egg
3 Garlic Cloves, Chopped
¾ cup Dried Bread Crumbs
½ cup Red Wine
1 teaspoon Crushed Red Pepper
1 tablespoon Dried Basil
2 tablespoon Olive Oil
2 teaspoons Salt
½ teaspoon Ground Black Pepper
Preheat oven 375 degrees.
Place all of the Meatball ingredients in a large bow and mix until well blended. Scoop and form small (1 oz.) meatballs and arrange in rows on a lightly oiled sheet pan. Place in oven and bake for about 12-15 minutes until lightly brown and firm. Remove from oven.
Transfer Meatballs to a large sauté pan and cover with Marinara sauce. Cook, on low, to lightly simmer.
Cook Penne pasta according to manufactures instructions.
Assemble the dish by adding the drained pasta to the meatballs and sauce. Add all the fresh Marjoram leaves to the mix. Toss to coat and cook for an additional minute or two. Serve with a topping of grated Parmesan Cheese and a drizzle of a quality Olive Oil.
Recently we had a fantastic dinner at Tavolata, a hip restaurant in the Belltown region of Seattle. We enjoyed a pasta dish of Rigatoni with Spicy Italian Sausage, Marjoram and Tomato. The dish was so memorable that we recreated our version of this to enjoy at home. I use low-fat ground turkey in my meatballs to keep it tasty, but light.
1 Package of Penne (12 oz.)
1 Jar of Marinara Sauce (26 oz.)
1 oz. Fresh Marjoram, de-stemmed
2 oz. Parmesan Cheese, grated
Olive Oil for drizzle
Meatballs
1 lb. Ground Turkey Breast (or meat of your choice)
1 Large Egg
3 Garlic Cloves, Chopped
¾ cup Dried Bread Crumbs
½ cup Red Wine
1 teaspoon Crushed Red Pepper
1 tablespoon Dried Basil
2 tablespoon Olive Oil
2 teaspoons Salt
½ teaspoon Ground Black Pepper
Preheat oven 375 degrees.
Place all of the Meatball ingredients in a large bow and mix until well blended. Scoop and form small (1 oz.) meatballs and arrange in rows on a lightly oiled sheet pan. Place in oven and bake for about 12-15 minutes until lightly brown and firm. Remove from oven.
Transfer Meatballs to a large sauté pan and cover with Marinara sauce. Cook, on low, to lightly simmer.
Cook Penne pasta according to manufactures instructions.
Assemble the dish by adding the drained pasta to the meatballs and sauce. Add all the fresh Marjoram leaves to the mix. Toss to coat and cook for an additional minute or two. Serve with a topping of grated Parmesan Cheese and a drizzle of a quality Olive Oil.
Monday, September 8, 2008
Figs with Parmesan and Honey
Food and Wine Pairing
During the summer months I often cook things that reflect the bounty of the season. A great appetizer that goes well with a rich red wine or a crisp white sipper is fresh black figs. Here is a simple recipe that we will enjoy a few times each summer.
Figs with Parmesan and Honey
Fresh Figs (any variety)
Parmesan Cheese
Honey (I use Mesquite Honey from Trader Joe)
Remove stem from Figs, cut in half and place in oven-proof pan with the skin side down. Place a small wedge of Parmesan Cheese in the center of each fig. Place under broiler for about 3-5 minutes until cheese is bubbly and golden. Drizzle honey over figs and serve while still warm. Enjoy with a lovely red, white, or rose' wine.
During the summer months I often cook things that reflect the bounty of the season. A great appetizer that goes well with a rich red wine or a crisp white sipper is fresh black figs. Here is a simple recipe that we will enjoy a few times each summer.
Figs with Parmesan and Honey
Fresh Figs (any variety)
Parmesan Cheese
Honey (I use Mesquite Honey from Trader Joe)
Remove stem from Figs, cut in half and place in oven-proof pan with the skin side down. Place a small wedge of Parmesan Cheese in the center of each fig. Place under broiler for about 3-5 minutes until cheese is bubbly and golden. Drizzle honey over figs and serve while still warm. Enjoy with a lovely red, white, or rose' wine.
Tamarack Firehouse Red, 2002
Tamarack Firehouse Red, 2002 
Tamarack Cellars was founded in 1998 by Ron and Jamie Coleman and is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Rattle Snake Hills, Horse Heaven Hills, Wahluke Slope, Yakima Valley, Red Mountain and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport Complex. This Firehouse Red is a blend of almost equal parts of Cabernet Sauvignon, Syrah and Merlot with a bit of Cabernet Franc and aged in new (40 percent) and used oak barrels from the United States, France and Hungary. This wine made the Wine Spectator "Top 100" list in the 2004 publication. The color is a deep ruby red with crimson highlights. In the nose is sweet raspberry, current, spice and some toasty oak. This is a polished wine with red plums and figs combined with red fruit and vanilla. The palate is quite elegant and rich and the smooth tannins ad great depth and length. This wine has cellared well over the past 4 years. The current vintage (2006) of the Tamarack Firehouse Red is available at Pete's Wine Shop for about $16.
Tamarack Cellars was founded in 1998 by Ron and Jamie Coleman and is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Rattle Snake Hills, Horse Heaven Hills, Wahluke Slope, Yakima Valley, Red Mountain and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport Complex. This Firehouse Red is a blend of almost equal parts of Cabernet Sauvignon, Syrah and Merlot with a bit of Cabernet Franc and aged in new (40 percent) and used oak barrels from the United States, France and Hungary. This wine made the Wine Spectator "Top 100" list in the 2004 publication. The color is a deep ruby red with crimson highlights. In the nose is sweet raspberry, current, spice and some toasty oak. This is a polished wine with red plums and figs combined with red fruit and vanilla. The palate is quite elegant and rich and the smooth tannins ad great depth and length. This wine has cellared well over the past 4 years. The current vintage (2006) of the Tamarack Firehouse Red is available at Pete's Wine Shop for about $16.
Monday, September 1, 2008
Más Que Vinos Ercavio, 2005
Más Que Vinos Ercavio, 2005 
This Ercavio Tempranilla Roble is one of the Eric Solomon Selections wines from the La Mancha district of central Spain. La Mancha is an area known for having very hot days and cool night that allow for excellent ripening of the Tempranillo grape (this is 100% Tempranillo). The soil is clay, limestone and granite which contribute to the interesting qualities of this wine. The color is deep red/purple and nearly opaque. The nose is reminiscent of chocolate covered black cherries with some smoky toast and wet rock. This wine has a distinctive texture of rich velvety tannins and a candy syrup feel and a gentle acidity. The flavors are quite fruit forward with abundant blueberry and raspberry with a layer of cocoa, flint and earth. There is a slight taste of oak, but it is the ripe, dark berries that linger on the very long finish. This wine is more New World verses Old World and represents a good value. We bought this at QFC, in Bellevue, for about $12.
This Ercavio Tempranilla Roble is one of the Eric Solomon Selections wines from the La Mancha district of central Spain. La Mancha is an area known for having very hot days and cool night that allow for excellent ripening of the Tempranillo grape (this is 100% Tempranillo). The soil is clay, limestone and granite which contribute to the interesting qualities of this wine. The color is deep red/purple and nearly opaque. The nose is reminiscent of chocolate covered black cherries with some smoky toast and wet rock. This wine has a distinctive texture of rich velvety tannins and a candy syrup feel and a gentle acidity. The flavors are quite fruit forward with abundant blueberry and raspberry with a layer of cocoa, flint and earth. There is a slight taste of oak, but it is the ripe, dark berries that linger on the very long finish. This wine is more New World verses Old World and represents a good value. We bought this at QFC, in Bellevue, for about $12.
Tilth Restaurant
Tilth Restaurant
1411 N. 45th St.
Seattle, WA 98103
206-633-0801
Chef/Owner Maria Hines was named one of Food & Wine magazine’s “Top Ten Best New Chefs in America” in 2005. Chef Hines has built a great reputation as providing flavorful food from local ingredients while at the helm of Earth & Ocean from 2003 - 2005.
Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future.
Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future. 
Sunday, August 31, 2008
Columbia Crest Reserve Cabernet Sauvignon, 2000
Columbia Crest Reserve Cabernet Sauvignon, 2000
Last night we dined at Tilth, in Seattle, and we brought a bottle of Columbia Crest Reserve Cabernet Sauvignon that we had in our cellar for the past 5 years. Each year Columbia Crest produces some reserve wines from grapes hand-picked from their top vineyard sites. Only 1000 cases of this reserve Cabernet Sauvignon were produced from the 2000 vintage and it was rated 93 points by Wine Spectator magazine. The head waiter kindly decanted the wine and provided us with some lovely Bordeaux style glasses. The color of the wine was deep red with some crimson. The aroma was both intense and exotic with lovely cherry, plum, coffee, cedar and spice. The mouth- feel was luscious with deep current, cherry, cocoa, earth and some toasty oak. This was a full bodied wine with abundant ultra-smooth mature tannins and excellent depth and length. The aging of this wine enhanced the elegant integration of the abundant fruit, toasty oak and tannins. This wine was well worth the $30 price tag (in 2003) and represents one of the best Columbia Valley Cabernets we have ever enjoyed.
Last night we dined at Tilth, in Seattle, and we brought a bottle of Columbia Crest Reserve Cabernet Sauvignon that we had in our cellar for the past 5 years. Each year Columbia Crest produces some reserve wines from grapes hand-picked from their top vineyard sites. Only 1000 cases of this reserve Cabernet Sauvignon were produced from the 2000 vintage and it was rated 93 points by Wine Spectator magazine. The head waiter kindly decanted the wine and provided us with some lovely Bordeaux style glasses. The color of the wine was deep red with some crimson. The aroma was both intense and exotic with lovely cherry, plum, coffee, cedar and spice. The mouth- feel was luscious with deep current, cherry, cocoa, earth and some toasty oak. This was a full bodied wine with abundant ultra-smooth mature tannins and excellent depth and length. The aging of this wine enhanced the elegant integration of the abundant fruit, toasty oak and tannins. This wine was well worth the $30 price tag (in 2003) and represents one of the best Columbia Valley Cabernets we have ever enjoyed.
Saturday, August 30, 2008
Sicilian Stuffed Mushrooms
Sicilian Stuffed Mushrooms
24 large Crimini Mushrooms (about)
½ loaf of a Rustic Country Bread
3 cloves garlic
1 small bunch Fresh Italian Parsley
1 cup Fresh Spinach Leaves
¾ cup Marsala Wine (sweet of dry)
4 tablespoons Olive Oil (plus some for drizzling)
3/4 cup grated Parmesan Cheese
Salt and Black Pepper, to taste
Preheat oven 375 degrees.
Remove stems from mushrooms and place them in food processor, with 2 cloves of the garlic, finely chop. Add the 4 tablespoons of olive oil to large sauté pan and place over medium/high heat. Sauté chopped mushroom stems and garlic for about 5 minutes then add the ¾ cup of Marsala wine. Simmer the mushroom and wine mixtures for another 3-5 minutes, to reduce liquid by half, and remove from heat to cool. Cut bread into small pieces and place in food processor along with parsley, spinach, remaining garlic clove and some salt (just a little) and pepper. Process until the bread mixture is finely chopped and a beautiful green color. Place bread mixture in bowl with the ¾ cup Parmesan cheese and add the chopped mushroom mixture, stir well. Align mushroom caps on lightly oiled sheet pan and fill each cap with a large dollop of the bread mixture. Slightly compact mixture to over fill the mushroom caps. Drizzle with a little more olive oil and bake for 30-45 minutes until well browned and crispy. Serve warm or at room temperature.
24 large Crimini Mushrooms (about)
½ loaf of a Rustic Country Bread
3 cloves garlic
1 small bunch Fresh Italian Parsley
1 cup Fresh Spinach Leaves
¾ cup Marsala Wine (sweet of dry)
4 tablespoons Olive Oil (plus some for drizzling)
3/4 cup grated Parmesan Cheese
Salt and Black Pepper, to taste
Preheat oven 375 degrees.
Remove stems from mushrooms and place them in food processor, with 2 cloves of the garlic, finely chop. Add the 4 tablespoons of olive oil to large sauté pan and place over medium/high heat. Sauté chopped mushroom stems and garlic for about 5 minutes then add the ¾ cup of Marsala wine. Simmer the mushroom and wine mixtures for another 3-5 minutes, to reduce liquid by half, and remove from heat to cool. Cut bread into small pieces and place in food processor along with parsley, spinach, remaining garlic clove and some salt (just a little) and pepper. Process until the bread mixture is finely chopped and a beautiful green color. Place bread mixture in bowl with the ¾ cup Parmesan cheese and add the chopped mushroom mixture, stir well. Align mushroom caps on lightly oiled sheet pan and fill each cap with a large dollop of the bread mixture. Slightly compact mixture to over fill the mushroom caps. Drizzle with a little more olive oil and bake for 30-45 minutes until well browned and crispy. Serve warm or at room temperature.
Feudo Arancio, Syrah, 2005
Feudo Arancio, Syrah, 2005Feudo Arancio cultivates its own grapes on two large estates along the windy south coast of Sicily. They have about 1,500 acres of estate vineyards are planted in single varietal fields in order to offer 100% single varietal wines as their final product. Their modern wine facility produces a large quantity of every day, single variety wines, at very affordable price. Last year I reviewed their 2004 Nero d'Avola, that is indigenous Sicily. This time we are drinking the 2005 Syrah that is a medium bodied, easy drinking red that is a major divergence form the "fruit-bomb" Aussie Shiraz that are so popular. This wine has a medium dark red color with good clarity and translucency. On the nose is ripe strawberry and cheery with a hint of earth and spice. The flavors are those of cooked berry compote with plums, chocolate, leather and some dusty minerality. The wine is smooth and soft with a touch of pepper on the finish. We enjoyed this Syrah with some Sicilian Stuffed Mushrooms. This wine is available at Washington State Liquor stores for about $8.
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