tag:blogger.com,1999:blog-50659251939123201432024-02-22T08:07:52.503-08:00Vino ChickVino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-5065925193912320143.post-87701056874745395642014-02-24T15:26:00.001-08:002014-02-24T15:30:28.709-08:00Getting My Greek OnWhat's deep amber in hue, comes in a beautiful blue and gold labeled bottle, tastes like an adult caramel, and packs an epic burn? Metaxa! This hefty liqueur is made with aged distillates and aromatic Muscat wines from the Aegean islands. <br />
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Perfect on its own, but especially delicious when enjoyed with an authentic gyro, courtesy of the Palm Desert Greek Festival. The Hellenic side of my family would be proud...Opa!<br />
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<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75 </a>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com1tag:blogger.com,1999:blog-5065925193912320143.post-83099434278904587962013-04-26T12:11:00.002-07:002013-04-26T12:11:37.236-07:00Lighter Flavors and Fare a Perfect Fit at Figue<div class="separator" style="clear: both; text-align: center;">
With the desert summer swelter arriving ahead of schedule, lighter flavors and dishes recently sampled at Figue Mediterranean in La Quinta represented a welcome palate shift. </div>
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A limoncello lavender champagne cocktail kicked things off nicely.</div>
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The crisp steely flavors of this refreshing Vouvray paired well with a delectable slice of fresh salmon atop a hunter's salad.</div>
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The saffron carrot sauce that complemented these melt-in-your-mouth seared diver sea scallops was the perfect foil for a strawberry-like, floral Rose.<br />
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That same Rose also seemed destined to meet up with this flavorful Provencal stew of scallops, mussels, and clams in a saffron orange broth. Easily one of the best seafood dishes I've had in a long time.<br />
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With the heat here to stay, I'm sure I'll be back for more champagne, and soon...<br />
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Special thanks to:<br />
<a href="http://www.eatfigue.com/">http://www.eatfigue.com/</a><br />
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Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com20tag:blogger.com,1999:blog-5065925193912320143.post-15349327039055343302013-04-01T21:40:00.001-07:002013-04-01T21:43:25.825-07:00Food & Wine Fest An Experiment in Flavor Combos<div class="separator" style="clear: both; text-align: center;">
Pan roasted pork belly & shrimp crab cake with Yuzu-Wasabi sauce and Meyer lemon pickled onions...</div>
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Sizzling Scottish salmon drizzled in olive oil and dusted with salt and pepper...<br />
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Yummy bites and novel flavor combinations were the order of the day at the Palm Desert Food & Wine Fest. Chef Joane Garcia-Colson of DISH-Creative Cuisine in Cathedral City matched up some of her decadent eats with a variety of Iron Horse Vineyards champagnes. <br />
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Chef Art Vasquez of Babe's Bar-B-Que & Brewhouse whipped up some hickory smoked/BBQ braised Chicken Osso Bucco with a summer slaw that included California Cherries soaked in my very own Gypsy Red wine.</div>
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And before my departure...a flowery, perfumey blend of Cab, Merlot, Petite Verdot, Zin, Chardonnay, and Sauv Blanc from Tess Winery. I closed my eyes and tasted strawberry and watermelon. The perfect refreshing end to a heady day. </div>
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Special thanks to:</div>
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<a href="http://www.palmdesertfoodandwine.com/">www.palmdesertfoodandwine.com</a></div>
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Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com2tag:blogger.com,1999:blog-5065925193912320143.post-63880596997771451322013-03-21T13:39:00.001-07:002013-03-21T17:33:17.525-07:00Have Wine, Will PairSince the recent launch of <em>Gypsy Red, </em>my very own private label red blend produced by talented winemaker Allen Kreutzer of Drytown Cellars, I've enjoyed some amazing food pairings. My winter crock pot beef roast atop sweet potato mash was no exception.<br />
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<em>Gypsy Red</em> is a smooth, silky, medium bodied marriage of Merlot and Zinfandel that hails from the Eastern Sierra Foothills, and she was born for barbecue. No one does that sort of thing better than Babe's Bar-B-Que & Brewhouse at The River in Rancho Mirage. That's me with my first born vintage, which holds a spot on their newly retooled wine list :)<br />
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Here's <em>Gypsy </em>pictured with "The Big Pig," a big ole bite of smoky brisket that is to die for when matched with<em> </em>the red cherry and baking spice in the wine.<br />
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Never one to eat lightly (just ask Mom), I also partook in a boneless beef short rib sampler that was accompanied by a mouth-watering date coleslaw. I'm proud to say that the talented Chef Art will be bringing <em>Gypsy</em> with him<em> </em>to this weekend's Palm Desert Food & Wine Fest, where he'll<em> </em>rehydrate some dried California cherries in a special wine sauce for that slaw. You won't wanna miss it!!<br />
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<a href="http://www.palmdesertfoodandwine.com/">www.palmdesertfoodandwine.com</a><br />
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<a href="http://www.babesbbque.com/">www.babesbbque.com</a><br />
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com8tag:blogger.com,1999:blog-5065925193912320143.post-83030903087718665062012-12-19T11:02:00.003-08:002012-12-19T16:41:40.279-08:00Forty-Six Reasons to Celebrate Wine<div class="separator" style="clear: both; text-align: center;">
Gloria Ferrer bubbles and a place card with my name on it...not a bad way to start an evening...</div>
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and when that first sip is followed by poached shrimp atop goat cheese grits...you know you're in for a real treat.</div>
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I recently enjoyed a preview of the New Year's Eve Celebration planned for December 28-31 at Fleming's Steakhouse, and indulged in the restaurant's brand new release, a 2009 Cab called Forty-Six Diamonds.<br />
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The wine is a collaboration between Fleming's Director of Wine, Maeve Pesquera, the talented folks at Hall Wines, and renowned artist and wine enthusiast Thomas Arvid.<br />
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This big, smoky, cherry-fragranced red naturally cries out for food, and paired with a mouth-watering filet topped with lobster-brioche bread pudding (I'm allergic to lobster, so I enjoyed some succulent crab legs dipped in butter), I had one of those 'last meals' sort of moments.<br />
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com22tag:blogger.com,1999:blog-5065925193912320143.post-32053594033002714042012-11-18T19:49:00.001-08:002012-11-18T20:16:31.658-08:00Fall Before the Storm<div class="separator" style="clear: both; text-align: center;">
The fall season in South Jersey is pretty hard to beat in terms of foliage-related beauty.</div>
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I had the pleasure of spending some time there visiting family and friends, just a week before Superstorm Sandy wreaked havoc on our beaches and farms.<br />
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Part of that memorable visit included some yummy wine tasting at idyllic Bellview Winery's Italian Fest in Landisville.<br />
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From dandelion to blueberry, Bellview offers more that 30 varieties of vino for the tasting.<br />
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My favorite that day was the Lumiere, a Bordeaux-style blend that was dark and smoky with rich red fruit.<br />
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With loved ones in tow, temps in the mid 60's, and blue skies as far as the eye could see, I am hard pressed to remember a time when wine has tasted better.<br />
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Special thanks to:<br />
<a href="http://www.bellviewwinery.com/">www.bellviewwinery.com</a><br />
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com0tag:blogger.com,1999:blog-5065925193912320143.post-64883068287297498712012-09-25T20:38:00.000-07:002012-09-25T20:45:32.526-07:00Battle of the Bottles: Old versus New<div class="separator" style="clear: both; text-align: center;">
When you pit Old World against New World in terms of vino, you create a battle of very different styles and tastes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvtitZNRjusIATI_mj_k21dXNR_sfzYND_eXafYSQnG4XsV6Kw3cgjWILY5Uk5R1JbD9RthgWD0oz38prcd5cSZN9byzxE2ZD7qiRs3W9oZEVrK5xR2-wncCgHWBzLi4CzN5-ev_knbWJ/s1600/bottle+wars6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvtitZNRjusIATI_mj_k21dXNR_sfzYND_eXafYSQnG4XsV6Kw3cgjWILY5Uk5R1JbD9RthgWD0oz38prcd5cSZN9byzxE2ZD7qiRs3W9oZEVrK5xR2-wncCgHWBzLi4CzN5-ev_knbWJ/s320/bottle+wars6.jpg" width="191" /></a></div>
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For instance, I did enjoy the Schramsberg Blanc de Blancs at Flemings recent 'Bottle Wars' event in Rancho Mirage, but preferred a yummy French Brut Champagne from Nicolas Feuillatte. Yet in my very next sip, New World was king with a creamy Napa Chard from Merryvale, over the forgettably flabby Tuscan II Borro. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGp5DsUgC0i1jOhNzLSvZ7oiXTpcRUPH3OMoUVP4Q7fn3frOyQkhV0l-Y5X-QJgL1k2nJB1VMfRSg-uVNuY1G5tWucfyCqf-0caxBnWAhLcAlo910PWEdVi7_qsJou83DFcRfj-B_c2Lz/s1600/bottle+wars5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGp5DsUgC0i1jOhNzLSvZ7oiXTpcRUPH3OMoUVP4Q7fn3frOyQkhV0l-Y5X-QJgL1k2nJB1VMfRSg-uVNuY1G5tWucfyCqf-0caxBnWAhLcAlo910PWEdVi7_qsJou83DFcRfj-B_c2Lz/s320/bottle+wars5.jpg" width="191" /></a></div>
In this battle of the palate, guests voted for their preferences in two additional categories: Merlot and Cab-Merlot blend. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwY_Rju9rRc0ULuFr5KYCsoyovLRE6-Lvjkl9mPamC_2Q3ZDKNmcSQS9C9kxV4ZEMQMMj88-js5DcJ_WSvHiV9dRY8vTSTS05tYjNSE4wqMJdf2qCfjNN6aPLPU-RYdPn0cgL_1AsI67n/s1600/bottle+wars3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwY_Rju9rRc0ULuFr5KYCsoyovLRE6-Lvjkl9mPamC_2Q3ZDKNmcSQS9C9kxV4ZEMQMMj88-js5DcJ_WSvHiV9dRY8vTSTS05tYjNSE4wqMJdf2qCfjNN6aPLPU-RYdPn0cgL_1AsI67n/s320/bottle+wars3.jpg" width="191" /></a></div>
For me and my wine-loving friend Cheri, the next one was a close call...a tobaccoey, tannic offering from St. Emilion (our overall fav) won out over the blueberry-filled Burgess Merlot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyD2oCMzpn7ICUUuXON4orqcrngUiZAHc-GJmd-E4y5BaKnBG5t3p3-ONU4ZGGP__KUqa7Gbl7gNipA61FFWHkH4-XHUOUWJbu5BzV_2SRF9NiqsSd1uzXlIwqxb7WD4GMRSpYXihi91-/s1600/bottle+wars4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyD2oCMzpn7ICUUuXON4orqcrngUiZAHc-GJmd-E4y5BaKnBG5t3p3-ONU4ZGGP__KUqa7Gbl7gNipA61FFWHkH4-XHUOUWJbu5BzV_2SRF9NiqsSd1uzXlIwqxb7WD4GMRSpYXihi91-/s320/bottle+wars4.jpg" width="191" /></a></div>
Same for our final pick, the woodsy Chateau de Parenchere, enjoyed for its subtle fruit rather than the spicy Australian blend from Greg Norman.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUh9ehfexjWOyL2S_TVS_JlAf4wyHJ9IUfKxApsKdUmr2fZrxTUy0RcsS0Lrwn6GP9S51XJW3GUodQpJwSo9NWe3_nullhXdfVjCSMSGOCDE-S39WkXtDnfoDyEBRFA2wZk22vHSkc57a/s1600/bottle+wars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUh9ehfexjWOyL2S_TVS_JlAf4wyHJ9IUfKxApsKdUmr2fZrxTUy0RcsS0Lrwn6GP9S51XJW3GUodQpJwSo9NWe3_nullhXdfVjCSMSGOCDE-S39WkXtDnfoDyEBRFA2wZk22vHSkc57a/s320/bottle+wars2.jpg" width="191" /></a></div>
An order of salt and pepper shrimp later...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah331fiUlVt0KS2I3gjEL_6XzXKzbP6uteliXJgQ0XmWI3P8AL7xMjzlucj5UITGtSXm1FWschbs9OWSx__9c5AeMT2QclGO6ueSnYDNntTNMrqguGBu53aaoMRlFAxzq7uAf21HUhSb3/s1600/bottle+wars7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah331fiUlVt0KS2I3gjEL_6XzXKzbP6uteliXJgQ0XmWI3P8AL7xMjzlucj5UITGtSXm1FWschbs9OWSx__9c5AeMT2QclGO6ueSnYDNntTNMrqguGBu53aaoMRlFAxzq7uAf21HUhSb3/s320/bottle+wars7.jpg" width="320" /></a></div>
We were sated and ready to do battle yet again...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHn4UcXDiAnNSaLesa7q7ZZoqnqwu0YVw3vIEsROG1Oin6QPYdsn6_pDXT67T-DZ8ThKeASfWuMIT_2BiX5Yqyd1XiAxqei_D43Stw-PGp36cs9FHA8Dlk9IS-L0uMTYn4eYrZmuxHcRy8/s1600/Roo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHn4UcXDiAnNSaLesa7q7ZZoqnqwu0YVw3vIEsROG1Oin6QPYdsn6_pDXT67T-DZ8ThKeASfWuMIT_2BiX5Yqyd1XiAxqei_D43Stw-PGp36cs9FHA8Dlk9IS-L0uMTYn4eYrZmuxHcRy8/s320/Roo2.jpg" width="191" /></a></div>
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<a href="https://twitter.com/#!/VinoChick75"><span style="color: #72179d;">https://twitter.com/#!/VinoChick75 </span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgculrZCBF07Eq7EER1jk5kqIZjb2B7UnsbW8cfD_OLvcuR_Axz2M3sPf0PAiSGCXmljW5KKDuu-5Md7DuWwvcF4L05ZQUG5_RJTVb5ocJKsa0dzAqcqqjjad9JUcRfWoHffJEMiJBo42IH/s1600/Flemings10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgculrZCBF07Eq7EER1jk5kqIZjb2B7UnsbW8cfD_OLvcuR_Axz2M3sPf0PAiSGCXmljW5KKDuu-5Md7DuWwvcF4L05ZQUG5_RJTVb5ocJKsa0dzAqcqqjjad9JUcRfWoHffJEMiJBo42IH/s320/Flemings10.jpg" width="320" /></a></div>
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For more information, visit:</span><br />
<a href="http://www.flemingssteakhouse.com/locations/ca/rancho-mirage">http://www.flemingssteakhouse.com/locations/ca/rancho-mirage</a>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com8tag:blogger.com,1999:blog-5065925193912320143.post-89496231335292214692012-09-11T15:48:00.001-07:002012-09-11T16:57:28.817-07:00Summer Stench be Gone!!<div class="separator" style="clear: both; text-align: center;">
Second week of September...100+ degrees...foul, stomach-clenching stink of rotten eggs in the air...thanks a bunch, Salton Sea...how to cope? With cleansingly delicious lemons, wine, and crab...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k1rM1fchVcrU6RZGfOGYKVeT8iHxWu4hGYPIyLWZNH38ieGTOIcrm3vxG0uAEbPKLeMKjS_LrxGo5PvZYirvukL-jUF7dLoTA6vrcb2byODOiAlJRqX-DiPy6aElu-aiT_B79YdK1iC1/s1600/lemon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k1rM1fchVcrU6RZGfOGYKVeT8iHxWu4hGYPIyLWZNH38ieGTOIcrm3vxG0uAEbPKLeMKjS_LrxGo5PvZYirvukL-jUF7dLoTA6vrcb2byODOiAlJRqX-DiPy6aElu-aiT_B79YdK1iC1/s320/lemon4.jpg" width="191" /></a></div>
I wanted to whip something up that would pair well with the yummy Australian white blend (at $9.99, a screamin' deal) I'd grabbed at World Market...so I threw some crab claw meat in a pan and sauteed it with lemon zest, garlic, butter, truffle oil, crushed red pepper, black truffle salt, and cracked black pepper...oh and a few drops of the delightful vino, of course...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjqC64x-6WT9A3L3PEqwh-Ca6URW8r4eH_e4UMHWtakDbVhXjntb6cfvr9Sknr0i96bZxbSSMC5WCGFUXIkmhgdYKeVJu_s7sNKthERw-FQgBm0QBl1UzLmmI8OzVRmXG9hqFr2SekreT/s1600/lemon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjqC64x-6WT9A3L3PEqwh-Ca6URW8r4eH_e4UMHWtakDbVhXjntb6cfvr9Sknr0i96bZxbSSMC5WCGFUXIkmhgdYKeVJu_s7sNKthERw-FQgBm0QBl1UzLmmI8OzVRmXG9hqFr2SekreT/s320/lemon3.jpg" width="320" /></a></div>
Pillar Box White is a Sauv Blanc/Verdelho/Chardonnay blend that despite the whole 'cat pea' effect on the nose, is actually a soft, smooth, mellow, and citrusy little number...an awesome match when you grind the lemon rind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcUYp94U1Xg5H8cf2wheJdrO-Z0oLy2NPHxdHfXVry3UkTc6OMvr10YS9vQ4G6t8Jll2T6bLmFGwkc7O4yO2cR8ogOzFgh5Lvs3c53OvfcEZ2Cl2NiALtk0SmhK2QK-mdQPplEzgMpSia/s1600/lemon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcUYp94U1Xg5H8cf2wheJdrO-Z0oLy2NPHxdHfXVry3UkTc6OMvr10YS9vQ4G6t8Jll2T6bLmFGwkc7O4yO2cR8ogOzFgh5Lvs3c53OvfcEZ2Cl2NiALtk0SmhK2QK-mdQPplEzgMpSia/s320/lemon1.jpg" width="191" /></a></div>
So good riddance, rotton eggs...now if those bigmouthed cicadas would just shut up for five minutes...<br />
<br />
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<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75 </a>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com2tag:blogger.com,1999:blog-5065925193912320143.post-89214879478697008202012-09-09T17:03:00.001-07:002012-09-09T17:03:32.466-07:00Raisin and Ravioli Sunday Supper<div class="separator" style="clear: both; text-align: center;">
Sometimes the nicest treats are the most understated. Like the rich, raisiny, Amarone I found myself sipping on a quiet Sunday afternoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEhAZvQO9_LwSFkSr-yUDAyInwoPDNYOaghMLQw5N8U6dDUCMvVBuAcRG4NJYLVPT8NVz-e6X0CtrYa3jInuSEeLtAasoHACMQ9lH5FaPq5srSsnbVI6PWukhB1mw04geRSRgDaOyQ0He/s1600/Amarone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEhAZvQO9_LwSFkSr-yUDAyInwoPDNYOaghMLQw5N8U6dDUCMvVBuAcRG4NJYLVPT8NVz-e6X0CtrYa3jInuSEeLtAasoHACMQ9lH5FaPq5srSsnbVI6PWukhB1mw04geRSRgDaOyQ0He/s320/Amarone.jpg" width="191" /></a></div>
Deep red in color with an aroma of warm buttered raisin bread, this fruit-filled Italian gem was perfectly paired with Trader Joe's flavorful and surprisingly light beef bolognese ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRMrka8kgBh3vPs9DROtTmtjcs8V_CwSkUoArGhNLVpljHDDjH3Z2X6ps-DG-J_lG0wsl1bv6hYcgx6p4FB6qIxglUQX35VCJr9YIbA0-iKDGEuN1Iq7KQxXXNGwrfTdr8LIgLVGaR1Bn/s1600/Amarone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRMrka8kgBh3vPs9DROtTmtjcs8V_CwSkUoArGhNLVpljHDDjH3Z2X6ps-DG-J_lG0wsl1bv6hYcgx6p4FB6qIxglUQX35VCJr9YIbA0-iKDGEuN1Iq7KQxXXNGwrfTdr8LIgLVGaR1Bn/s320/Amarone2.jpg" width="191" /></a></div>
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Filled with a tantalizing blend of mirepoix, tomato paste, veal, ricotta, garlic, and spices...I drizzled these tasty pasta pockets with truffle oil and topped them with shaved black truffle cheese...can't Monday stay away just another day? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQWAvyuPbZxmgBFzEr7Hx97udwI_0Z0qdMh7C-dUqaMFkdymvtcoGhEpZrGLNKkjYE_Te9a2NbvpLA_cL6YvKmAWkCyrODTd0_yKpspwKwl0cz_mQFYVMR6BUrODfKII7t-CHxj5imKht/s1600/Amarone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQWAvyuPbZxmgBFzEr7Hx97udwI_0Z0qdMh7C-dUqaMFkdymvtcoGhEpZrGLNKkjYE_Te9a2NbvpLA_cL6YvKmAWkCyrODTd0_yKpspwKwl0cz_mQFYVMR6BUrODfKII7t-CHxj5imKht/s320/Amarone1.jpg" width="191" /></a></div>
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com6tag:blogger.com,1999:blog-5065925193912320143.post-81628564495485198712012-08-03T19:08:00.004-07:002012-08-03T20:59:10.309-07:00Beef and Booze Delight on a Hot Summer Night<span style="color: #333333; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Steak and sangria.
Sort of like Sinatra and the standards, and with just as much flavor. I enjoyed
a combination of the former at Fleming's recently, which had me humming a few
soulful bars myself.</span></span><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEWvYrfJ-Xxln4HXG7dcvhVY938-7-pykPTUodt5dxv8nXpHoJsIUAUAwXEI3D0NlQL4BRS9ilScWOYytQpFCI5z0IJ1BtAJfJr4G_bVG-Edw57WoUccZdTehSLn4TJFsdNpWcNrrIIih/s320/flemingssangria9.jpg" width="320" /><br />
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">My friend Dee and I
started with an island-inspired South Seas Sangria, made with Viñedos
Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with
fresh peaches, honeydew melon, oranges, and lemons.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS9IqXs7bWUC3H5o_5z8HgS_kJb3W1fHPh3JaXtyIiWjkqoOkZe8ngclK_B_drJxpXkXnpCd4OQ9YLyNdyhu3r6oKV8ld1ekieUxUd_A0qRCrhuxAB7cdNdckk4yhFMs4zvInHZ8tzN9v/s1600/flemingssangria8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS9IqXs7bWUC3H5o_5z8HgS_kJb3W1fHPh3JaXtyIiWjkqoOkZe8ngclK_B_drJxpXkXnpCd4OQ9YLyNdyhu3r6oKV8ld1ekieUxUd_A0qRCrhuxAB7cdNdckk4yhFMs4zvInHZ8tzN9v/s320/flemingssangria8.png" width="191" /></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt;"></span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">A refreshing, light
summer salad of butter lettuce and pear was tossed with with goat cheese,
candied walnuts, crispy onions, and a lemon vinaigrette. </span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5fliXZwLoFHWVnSJopsb9Uq9PQZcOeljLWt9h2CKWxE3pmstNrl0hqeFNWnrFWf3vdE9qazm3_XBnb6p_2VhKZgRnMHcr3mpRyhHkVz22BNxpVApqnpbS7hJ97PJSDEgvRbpNaEenJFq/s1600/flemingssangria5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5fliXZwLoFHWVnSJopsb9Uq9PQZcOeljLWt9h2CKWxE3pmstNrl0hqeFNWnrFWf3vdE9qazm3_XBnb6p_2VhKZgRnMHcr3mpRyhHkVz22BNxpVApqnpbS7hJ97PJSDEgvRbpNaEenJFq/s320/flemingssangria5.jpg" width="191" /></a></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt;"><strong> </strong><span style="font-family: Times New Roman; font-size: small;">
</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Then came the moment we
had been waiting for...the most tender Prime New York Strip, courtesy of Chef Dave, arrived at the
table with a sweet and spicy rub, topped with a savory tomato and roasted red
pepper butter with chopped marcona almonds, and served with a side of summer
zucchini slaw. Our inner cavewomen were delighted.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNpRamm9cJzBkw3lQB0rZyLuMEHLPnNmTo-CiSpTnnnOhzQYoYWlzRZjUOpexdnskIcV7SnkStH7P_E2qcK22iZRTwH8mPTZP-JH9QgCpM1UBhTeS9bGZJsONenEeGO-ujLG3_wIrQeBg/s1600/flemingssangria2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNpRamm9cJzBkw3lQB0rZyLuMEHLPnNmTo-CiSpTnnnOhzQYoYWlzRZjUOpexdnskIcV7SnkStH7P_E2qcK22iZRTwH8mPTZP-JH9QgCpM1UBhTeS9bGZJsONenEeGO-ujLG3_wIrQeBg/s320/flemingssangria2.jpg" width="191" /></a> </div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Our knowledgeable
sommelier Greg suggested a wine to enjoy with our steaks, and we weren't
disappointed. As an avowed lover of French Rhone reds, I was like a kid in a
candy store when a bottle of 2005 Summerland Trio arrived at the table. This
Santa Barbara County combo of Syrah, Grenache, and Mourvedre was smooth and
smoky, with dark cherry and a little mocha tease on the finish. <o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb634tF463L3aNri5bxjRmcf63pPP2xEKsakueNFaCAyDkzyC_28tgoHXrSu5NhyphenhyphenhD7NRbMH15ALyt1LMkhO9rHfuVwAVzd-o-nPnqYPlraThG4OoESrgbWZ11oRC_YSeOyM7EKb_hNwyI/s1600/flemingssangria6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb634tF463L3aNri5bxjRmcf63pPP2xEKsakueNFaCAyDkzyC_28tgoHXrSu5NhyphenhyphenhD7NRbMH15ALyt1LMkhO9rHfuVwAVzd-o-nPnqYPlraThG4OoESrgbWZ11oRC_YSeOyM7EKb_hNwyI/s320/flemingssangria6.jpg" width="191" /></a><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">We almost didn't have room
for a most decadent peach cobbler, topped with a brown sugar oat streusel and
vanilla ice cream...but our tummies somehow accomodated this sweet end to a
most perfect evening...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfb1EUJH465JbCTmdlYIaWC0XlmhFzFpalY-ulqLOIRLZbTJLTqKTHh84KdDKcsEPZ0ywDe6BGWujKiH00d0pB7BquaMIg9WakvpodtRc2g-nTOE1IR8wQQiZkwkkctiMY_QaEJNv_klj5/s1600/Flemingssangria1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfb1EUJH465JbCTmdlYIaWC0XlmhFzFpalY-ulqLOIRLZbTJLTqKTHh84KdDKcsEPZ0ywDe6BGWujKiH00d0pB7BquaMIg9WakvpodtRc2g-nTOE1IR8wQQiZkwkkctiMY_QaEJNv_klj5/s320/Flemingssangria1.jpg" width="191" /></a><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">For a complete schedule of Fleming's <i>Summer Lovin’ Steak &
Sangria</i> prix fixe dinners, visit:</span><br />
<a href="http://www.flemingssteakhouse.com/">www.flemingssteakhouse.com</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexabHvJaMtGcQBD8lzZgCausihxItBrXhe7TIu-069U_8CQr6JUkmR8ylPKMlABHR1oYvoE3e0mQtZcU1rvSe5xAlKXybr4xN-ZgWyuQeUDUPr55mRMPnkRTALIWy1TCui31OTn3zKx1-/s1600/vino+chick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexabHvJaMtGcQBD8lzZgCausihxItBrXhe7TIu-069U_8CQr6JUkmR8ylPKMlABHR1oYvoE3e0mQtZcU1rvSe5xAlKXybr4xN-ZgWyuQeUDUPr55mRMPnkRTALIWy1TCui31OTn3zKx1-/s320/vino+chick.jpg" width="264" /></a></div>
Follow me on Twitter:<br />
<a href="https://twitter.com/#!/VinoChick75"><span style="color: #72179d;">https://twitter.com/#!/VinoChick75
</span></a>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com13tag:blogger.com,1999:blog-5065925193912320143.post-18507858191440202102012-06-18T16:19:00.000-07:002012-06-18T16:43:24.066-07:00Lakeside Discovery of a Seductively Sinful SyrahOn a gorgeously idyllic spring Sunday on Lake Casitas in Ojai...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PuoHFDPPc6bYpZk-6CsW6QsnrVLnuhgh4ObjyVgIs5xoaZaErVNb-7Q1nXZkJOovM8F6yaOjSZ117T0t58wAsU7hH2j1BKzaj1IeHRT4SOO82kX-B3liTwXjDmS8bPJvgmSP2dfLwbLU/s1600/IMG_3311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PuoHFDPPc6bYpZk-6CsW6QsnrVLnuhgh4ObjyVgIs5xoaZaErVNb-7Q1nXZkJOovM8F6yaOjSZ117T0t58wAsU7hH2j1BKzaj1IeHRT4SOO82kX-B3liTwXjDmS8bPJvgmSP2dfLwbLU/s320/IMG_3311.JPG" width="320" /></a></div>
Amidst flavorful craft beers...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfHjt4a_EqJSfgu632bJ7Ajo58YerYG8fgcDOkzVLlvSVpGe6SK1hb_PU7rqP0vl0H-un_Wsh7dqX6_WKTM4DUuJ0G6cUjiPLBXOjruU6Z6h7WLNnLCHmlf8I3WjGoenv8hk2PJnSlscq/s1600/IMG_3301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfHjt4a_EqJSfgu632bJ7Ajo58YerYG8fgcDOkzVLlvSVpGe6SK1hb_PU7rqP0vl0H-un_Wsh7dqX6_WKTM4DUuJ0G6cUjiPLBXOjruU6Z6h7WLNnLCHmlf8I3WjGoenv8hk2PJnSlscq/s320/IMG_3301.JPG" width="320" /></a></div>
dozens of California wines to be sampled...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVAlvoaG7g0fXob84yvk_N8EdWnHQH-VkjLMQC2v6UavAt6J6Fgel5y3weVjEmgAZ4XBzJlEUTc_AL1EoAStWjgFRIy9uRxq7-Rgma2ymZcfMSHHpTUJlcm9H3adV6NgIW55Yy912tUg6/s1600/IMG_3306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVAlvoaG7g0fXob84yvk_N8EdWnHQH-VkjLMQC2v6UavAt6J6Fgel5y3weVjEmgAZ4XBzJlEUTc_AL1EoAStWjgFRIy9uRxq7-Rgma2ymZcfMSHHpTUJlcm9H3adV6NgIW55Yy912tUg6/s320/IMG_3306.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUD5N2-j3w1Gb0804M8RbRhoHFM7Bm-2qhoUz_TZdf0TB5J_AXgAdfc0homkneNYJmQl15VsL_MWdVhDAKu1lhtijilrlgOdK3Fru4kbiTHs8abLCsEUChP6bAkjBOWtzHpcajCkbaGETl/s1600/IMG_3307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUD5N2-j3w1Gb0804M8RbRhoHFM7Bm-2qhoUz_TZdf0TB5J_AXgAdfc0homkneNYJmQl15VsL_MWdVhDAKu1lhtijilrlgOdK3Fru4kbiTHs8abLCsEUChP6bAkjBOWtzHpcajCkbaGETl/s320/IMG_3307.JPG" width="320" /></a> </div>
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and even wine yokes for sale...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqSjp6tOckC6V_BQEnrM9uUcg8Hz1E7DWF2bCeQCPzL2qP6yxEHVOYWQGcDfDQ0-pzDi-e5-v24_llcYwdX3nrN1JFCp8UKcch62xz7PyrJ3-E4T6m_my31IFNmdchn44v66PxuVYNM89/s1600/IMG_3322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqSjp6tOckC6V_BQEnrM9uUcg8Hz1E7DWF2bCeQCPzL2qP6yxEHVOYWQGcDfDQ0-pzDi-e5-v24_llcYwdX3nrN1JFCp8UKcch62xz7PyrJ3-E4T6m_my31IFNmdchn44v66PxuVYNM89/s320/IMG_3322.JPG" width="240" /></a></div>
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I discovered my new favorite, life-changing, brain chemistry-altering, palate pleasing vino.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinH0sJn5pfKkfovEO-U-3hae-8JePwbHjK5m8gcVOPOXqZujPz8ia2jX3HJN1yKTcrCILzAJQ3EDChGtPa6WT_4O-xKs3__fXyPqDKP-7ZB7gQmIJeLmyKa4plDWNxqjgjMMqXocIZm2X0/s1600/IMG_3308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinH0sJn5pfKkfovEO-U-3hae-8JePwbHjK5m8gcVOPOXqZujPz8ia2jX3HJN1yKTcrCILzAJQ3EDChGtPa6WT_4O-xKs3__fXyPqDKP-7ZB7gQmIJeLmyKa4plDWNxqjgjMMqXocIZm2X0/s320/IMG_3308.JPG" width="240" /></a></div>
Winemaker Nick Elliott's skillfull touch is the driving force behind Nicora’s small-lot, Rhone-style wines out of Paso Robles. Just 100 cases a year...and then its gone...Mark my words...this guy's gonna win some awards...<br />
<a href="http://www.nicorawine.com/">www.nicorawine.com</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBOuqkDWMk9k47BbLnGaQmGQdVB62LBPANaHMKuHgcUT5EVHpBpS19qPStpVGmHdQxtDzSUFGNy4U4It77x2XOwF-rLXUcTIPFZES9jvt21Id61XWrLfllnJG-gW1xvEwFoudqbFvZYmn/s1600/IMG_3316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBOuqkDWMk9k47BbLnGaQmGQdVB62LBPANaHMKuHgcUT5EVHpBpS19qPStpVGmHdQxtDzSUFGNy4U4It77x2XOwF-rLXUcTIPFZES9jvt21Id61XWrLfllnJG-gW1xvEwFoudqbFvZYmn/s320/IMG_3316.JPG" width="240" /></a></div>
I asked him about Buxom, a Grenache-based wine with a touch of Syrah, and my favorite of his creations...Euphoric.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmiPcdR-bhI4GgvCSN19r1TRnTzzB6tHMAAwqjD7vQdhwkbYER87mvQG4E9t6H3DM9O7Ruvz1UONChO7NpRe8_hFs1H1QlhMRqDYsYjV4MaNZ3N_Ls-fLuorgixpRcQkMv2_pI32ZMMRR/s1600/Nicora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmiPcdR-bhI4GgvCSN19r1TRnTzzB6tHMAAwqjD7vQdhwkbYER87mvQG4E9t6H3DM9O7Ruvz1UONChO7NpRe8_hFs1H1QlhMRqDYsYjV4MaNZ3N_Ls-fLuorgixpRcQkMv2_pI32ZMMRR/s320/Nicora.jpg" width="320" /></a></div>
<span id="goog_2129309990"></span><a href="http://www.blogger.com/"></a><span id="goog_2129309991"></span> <a href="http://www.youtube.com/watch?v=jy-_AAzb3S0&feature=youtu.be">http://www.youtube.com/watch?v=jy-_AAzb3S0&feature=youtu.be</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpg8hKBZEYjA9XlD1gNS3UfU2N0W6out1uyG4_iXUBM0HXUErf8bZqttyTxD40VNQKYUVGhekjDQ-2ddL0N_2eBnwi5JNjIiSzaioTfpzHHd71gS0J3nSeCI1GbJuRwKviCCJV43P5Ardm/s1600/IMG_3309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpg8hKBZEYjA9XlD1gNS3UfU2N0W6out1uyG4_iXUBM0HXUErf8bZqttyTxD40VNQKYUVGhekjDQ-2ddL0N_2eBnwi5JNjIiSzaioTfpzHHd71gS0J3nSeCI1GbJuRwKviCCJV43P5Ardm/s320/IMG_3309.JPG" width="320" /></a></div>
Special thanks to:<br />
<a href="http://www.ojaiwinefestival.com/">www.ojaiwinefestival.com</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8ao6DafzK0TRXyef-aXh_TC_LKWroqkTo2QoHmHIxp76GxkjWh_Vmbr_LYv8kJ97Q7ReHe2hNg8Pvemsy5tGJYYKusWqX_PS26AquZZXgK4G_aA7gwPiySBcGREK1PgD5Y-Ux2Q_txoi/s1600/IMG_3326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8ao6DafzK0TRXyef-aXh_TC_LKWroqkTo2QoHmHIxp76GxkjWh_Vmbr_LYv8kJ97Q7ReHe2hNg8Pvemsy5tGJYYKusWqX_PS26AquZZXgK4G_aA7gwPiySBcGREK1PgD5Y-Ux2Q_txoi/s320/IMG_3326.JPG" width="320" /></a></div>
Follow me on Twitter:<br />
<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75 </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLt80nON01XelLFRluaOa0IaOaIaO2dyGVxxDAGyed3jPL_1HYMQlf7AhLfZ-Lj__PfatKIoArUxkPXyOm3MOnDLK8Ea3DxAgi7cz6vSDUtp82Y3w3Qt65u-AMLNu7O0b5EDA_S1mOYmne/s1600/IMG_3334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLt80nON01XelLFRluaOa0IaOaIaO2dyGVxxDAGyed3jPL_1HYMQlf7AhLfZ-Lj__PfatKIoArUxkPXyOm3MOnDLK8Ea3DxAgi7cz6vSDUtp82Y3w3Qt65u-AMLNu7O0b5EDA_S1mOYmne/s320/IMG_3334.JPG" width="320" /></a></div>
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com2tag:blogger.com,1999:blog-5065925193912320143.post-42744558903718869372012-05-28T16:24:00.002-07:002012-05-28T16:25:53.724-07:00Uncorking a Crisp Holiday WhiteWhat do Bad Company and good wine have in common? The answer is Paul Cullen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7OxGyYnTBd5hX46F2Y2aX8V4nXeQ96qtShwXta8FMsfzHg_nAHtDExN_YVBvTPtLFxtpcKL645lzRnJgKcLTvzrfFOhfC0D79c7Y2R4B0xzD5NyQ0i8vcfZbyDTDq8HxIuBeD8DEGKUz/s1600/Paul+Cullen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7OxGyYnTBd5hX46F2Y2aX8V4nXeQ96qtShwXta8FMsfzHg_nAHtDExN_YVBvTPtLFxtpcKL645lzRnJgKcLTvzrfFOhfC0D79c7Y2R4B0xzD5NyQ0i8vcfZbyDTDq8HxIuBeD8DEGKUz/s320/Paul+Cullen.jpg" width="320" /></a></div>
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The talented classical guitarist and former bass player for this beloved classic rock band also has his own wine label, aptly titled Unplugged and Uncorked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SIVtE5UraHJr6lRd2uVmXO26SuiZYCiHYuc2jV6bEEfSyEywKUiBdRI27W3qvGgpBxBgDfGljXwRS31cuvczpF1OWJYtwbMF1PZeARhMWbZ7bTz8ESaBr2MhfLhQW95drOxdIA9M3bWJ/s1600/Paul+Cullen2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SIVtE5UraHJr6lRd2uVmXO26SuiZYCiHYuc2jV6bEEfSyEywKUiBdRI27W3qvGgpBxBgDfGljXwRS31cuvczpF1OWJYtwbMF1PZeARhMWbZ7bTz8ESaBr2MhfLhQW95drOxdIA9M3bWJ/s320/Paul+Cullen2.jpg" width="191" /></a></div>
<span id="goog_189759274"></span><a href="http://www.blogger.com/"></a><span id="goog_189759275"></span><br />
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When Paul visited the desert recently, I had the pleasure of tasting several of Paul's wines, and his thirst-quenching, tropical, 'I wanna be on a beach right now' Sonata Bianco comes to mind on this hot holiday weekend. </div>
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Refreshing on its own, this Sierra Foothills blend of Sauvignon Blanc and Chardonnay is redolent with pear and honey, and was also terrific when paired with my homemade spicy shrimp and grits. This hefty white was well matched with the intense, earthy flavors of poblano peppers and garlic, and expertly tamed the heat from Sriracha chili sauce and cayenne.</div>
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For more about Paul Cullen and Unplugged and Uncorked, visit:</div>
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<a href="http://www.paulcullen.net/">http://www.paulcullen.net/</a></div>
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<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75</a> </div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com13tag:blogger.com,1999:blog-5065925193912320143.post-44562882766931039392012-04-21T13:13:00.001-07:002012-04-21T13:13:30.704-07:00Gettin' My Game on at 2012 Palm Desert Food & Wine Fest<div class="separator" style="clear: both; text-align: center;">
A little Rose...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfL_XxKNculf_-LK1EN0l9jucRZYjyy8WR1iQxPt7Tiq8Q-KvKHA7TrFCP3wHishYajj746_s-7C_EwCG7inWUiJvIcoap1yDrQe2QshX6n8K4OCLX3hdHYzKbErkFFuRsSyuIDhoISPC/s1600/pdfw7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfL_XxKNculf_-LK1EN0l9jucRZYjyy8WR1iQxPt7Tiq8Q-KvKHA7TrFCP3wHishYajj746_s-7C_EwCG7inWUiJvIcoap1yDrQe2QshX6n8K4OCLX3hdHYzKbErkFFuRsSyuIDhoISPC/s320/pdfw7.jpg" width="320" /></a></div>
A few cooking demos...<br />
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Celebrated chefs like Mark Peel of L.A.'s vaunted Campanile showcasing innovative cuisine...<br />
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The 2012 Palm Desert Food & Wine Festival had it all, colorful pours included. </div>
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I thought I'd died and gone to carnivor heaven when I discovered this little gem, easily my favorite that day...venison neck croquette with huckleberry mustard, cocoa coffee crumble, pickled Fresno chiles, and crispy shallot.<br />
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I paired this meat-lovers small bite with a 2009 Hall Cabernet. Big fruit and even bigger tannins tamed the game...and made me want to take up hunting...especially after I met the culinary brain responsible for this delectable creation; Chris Crary, Chef de Cuisine of Whist Resuarant inside the Viceroy Hotel in Santa Monica. He's got game, for sure!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSF_APDpbhb9gDaEh0MlS-U-ZqWA5LFxhin3EpyY1u3mPepEM0xohUKqt3UsfUaWKwRCiD-nhTBh9i8ft5WFkfW8qo8Id70zcJL2q-RuOyLXauhpUAHJtidB-SkkHDyD0-AIQNVx43rYTW/s1600/pdfw9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSF_APDpbhb9gDaEh0MlS-U-ZqWA5LFxhin3EpyY1u3mPepEM0xohUKqt3UsfUaWKwRCiD-nhTBh9i8ft5WFkfW8qo8Id70zcJL2q-RuOyLXauhpUAHJtidB-SkkHDyD0-AIQNVx43rYTW/s320/pdfw9.jpg" width="191" /></a></div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com2tag:blogger.com,1999:blog-5065925193912320143.post-62516408337994171782012-04-20T12:22:00.001-07:002012-04-20T12:25:59.542-07:00Hot Night, Cool Pairing at Flemings<div class="separator" style="clear: both; text-align: center;">
So what was I craving on a hot, star-filled desert evening at Flemings recently?</div>
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Believe it or not, I wanted lamb...seared chops to be exact, atop an addicting house-made chimichurri with polenta fries...my generous pour of Milbrandt Syrah made it all come together. The chops are part of Flemings new 'Small Plates, Big Pours' menu, and they paired perfectly, even on this sweltering evening, with the smooth, chocolately Syrah, one of my favorites.<br />
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Of course, the chocolate truffles with caramel and sea salt are NOT on the new menu..but maybe you can sweet talk Chef Dave when he's not so slammed in the kitchen. </div>
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For more information, go to:</div>
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<a href="http://www.flemingssteakhouse.com/">www.flemingssteakhouse.com</a></div>
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<a href="https://twitter.com/#!/VinoChick75"><span style="color: #72179d;">https://twitter.com/#!/VinoChick75</span></a></div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com0tag:blogger.com,1999:blog-5065925193912320143.post-7954235339043336692012-03-10T13:33:00.001-08:002012-03-10T13:33:35.226-08:00Midday Meal Provides 'Green' Goodness<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I'm an avowed meat lover, so I was shocked at just how much I enjoyed Trio Restaurant's stacked veggie burger at a recent lunch there.</div>
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This delightful creation consists of roasted red pepper and portobello, eggplant, caramelized onion, basil pesto and goat cheese, all served on an brioche bun with a side of chips.</div>
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The burger was so delicious, it has tempted me to give up my carniverous ways, if only at lunchtime repasts such as this. The warm goat cheese and sweetly grilled veggies paired perfectly with a vanilla-inflected berry-filled Trinity Oaks Pinot, one of Trio's house wines, and served for $3 a glass at lunchtime.<br />
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Besides the fact that Trinity tastes great for the price point, the winery plants a tree for each bottle sold. Now that's a green meal if I've ever eaten one.<br />
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com1tag:blogger.com,1999:blog-5065925193912320143.post-17783987574248170912012-03-09T15:00:00.002-08:002012-03-09T15:01:16.804-08:00Coachella Wine Fest Yields a Surprise Pairing<div class="separator" style="clear: both; text-align: center;">
On a beautiful sunny desert Sunday... </div>
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at the Coachella Wine Festival....</div>
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I learned that nachos aren't just for beer anymore.<br />
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These 'wine' nachos, courtesy of the culinary minds at Indian Wells Country Club, are perfect when paired with the fruity and perfumy Grenache from Temecula's Leonesse Cellars.</div>
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Chef Rudy gave me the low down on the ingredients:<br />
<a href="http://www.youtube.com/watch?v=3Fd6j4NeyVo&feature=youtu.be">http://www.youtube.com/watch?v=3Fd6j4NeyVo&feature=youtu.be</a><br />
The Grand Tasting was a adventurous discovery of new wines and eclectic food finds, like blu Ember Restaurant's booze-fired strawberries with dark chocolate shavings, pistaschio, mint, and balsamic vinegar.<br />
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There was also an element of romance, as the brain behind Kristian Story Wines showcased his latest Bordeaux blend.<br />
<a href="http://www.youtube.com/watch?v=un6PrIF4jGQ&feature=youtu.be">http://www.youtube.com/watch?v=un6PrIF4jGQ&feature=youtu.be</a><br />
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The duo also pairs with rock musicians to create a series of blends called Artist Wine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW9zYD-6tn3w41rXkVi9NQEZWrdOhegKN1tBhE5WtSAQtx3ix2jHu5i8rzqOZbyI1w_KSW5DXJ5OPVGSC_7A44J9IAU8ttmme8Vyn3W_OfCYaIgjHrJpUtxHxELiPEq6YLRPmsHlMsuku/s1600/IMG_3216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW9zYD-6tn3w41rXkVi9NQEZWrdOhegKN1tBhE5WtSAQtx3ix2jHu5i8rzqOZbyI1w_KSW5DXJ5OPVGSC_7A44J9IAU8ttmme8Vyn3W_OfCYaIgjHrJpUtxHxELiPEq6YLRPmsHlMsuku/s320/IMG_3216.JPG" width="320" yda="true" /></a></div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com1tag:blogger.com,1999:blog-5065925193912320143.post-36240102219111084622012-02-26T20:20:00.000-08:002012-02-27T21:55:32.401-08:00Small Plate Supper Satisfaction<div class="separator" style="clear: both; text-align: center;">
Iron Chef Jose Garces' modern approach to traditional pintxos (Peen-chos), or Basque tapas is the latest hot spot to arrive in Palm Springs, and its evening offerings don't disappoint. </div>
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From handcrafted cocktails to figs wrapped in Serrano ham, Tinto provides an eclectic blend of food and drink.</div>
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One of my favorite new duos is a refreshing glass of lemony Albarino paired with Pulpo, a Spanish octopus with spicy tomato and smoked green olive aioli. The acid in this wine from the Rias Baixas region is pure heaven paired with the briny seafood...sandy beach not included. My dining partner and I agreed we will return for this dish again and again.</div>
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Then I met the lamb brochetas. This unusual and magnificent dish consists of skewered lamb loin, eggplant, bacon, and sherry jus, served in neat little shot glasses. As I enjoyed it with a glass of chocolatey Garnacha, all I needed was a club to bang on the table to complete the meat-eating cavewoman picture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIVf_7B4qeA-QbHR1M0yWw8wUd-tPQETIap5If3Lpm91jdzF_WnMesl8hZCCKzOHcJtcWnz9HVnukil0yMkkxX2YBdv9eCbgH9ANthHfKoy3Jxm464QucAy3uHCvYi3gV2pzFKdMwr6JN/s1600/IMG_3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIVf_7B4qeA-QbHR1M0yWw8wUd-tPQETIap5If3Lpm91jdzF_WnMesl8hZCCKzOHcJtcWnz9HVnukil0yMkkxX2YBdv9eCbgH9ANthHfKoy3Jxm464QucAy3uHCvYi3gV2pzFKdMwr6JN/s320/IMG_3225.JPG" width="320" /></a></div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com8tag:blogger.com,1999:blog-5065925193912320143.post-32867115443337772762012-02-21T04:52:00.000-08:002012-02-21T04:55:59.068-08:00Small Plates, Grande Flavors Abound at TintoI've enjoyed many terrific meals and fabulous wine during my seven years in the desert, but find myself often yearning for homecooking (especially Mom's meatballs) and a taste of my South Jersey/Philly roots.<br />
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Well, the next best thing to it has arrived in the form of Tinto (red wine in Spanish), which offers a modern approach to traditional pintxos (Peen-chos), or Basque tapas at The Saguaro Hotel in Palm Springs. <br />
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The original Tinto is located in the City of Brotherly Love, where Iron Chef and James Beard Award-winner Jose Garces has created a restaurant empire of sorts with his modern take on traditional cuisines, prepared in refined, yet casual seettings.<br />
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At his latest outpost, there is an impressive selection of notable Basque wines and yummy native cocktails made with the freshest ingredients. </div>
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My first visit was a brunch for the ages. We started with a glass of Gurru Txaga, an incredible Rose from the Txakoli region. </div>
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On the nose, it had almost a fig and prune essence which made its stony minerality and cream sherry finish a nice surprise.</div>
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Gastronomic highlights included Pork Belly Montadito, a beautifully tender slice of Bershire pork belly lacquered in honey with shaved apples and paired with a chocolate and tobacco-inflected Tempranillo from Ribera del Duero. This wine had nice tannins which tamed the pork fat.</div>
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We also dined on the Tinto Skillet, a signature Garces dish of short ribs, caramelized onion, bacon, and potato. Also paired with the Tempranillo, it was divinity in food form.</div>
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The Grilled Chicken Bocadillo (sandwich), was adorned with bacon, a tomato-based Basquaise sauce, and shaved Idiazabal, a sheep's cheese.</div>
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As a dessert, my dining partner Rene and I literally wolfed down the Torrijas, a citrus-vanilla French toast with fresh berries and whipped cream.</div>
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I had the pleasure of meeting Garces just after the opening of this Palm Springs outpost. He is impressed with the sophistication of Palm Springs, and optimistic about his latest venture.<br />
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Next up, I'll tell you about my memorable first dinner at Tinto, which involved some octopus, lamb, and a wine that was so tasty it made me wanna slap someone.<br />
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</div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com6tag:blogger.com,1999:blog-5065925193912320143.post-20692307705614863912012-02-16T17:29:00.000-08:002012-02-16T17:29:27.675-08:00Crabby ThursdayOkay, so I wasn't in the greatest of midweek moods. It happens. But sometimes, even the crabbiest of moods can inspire equally crabby creations.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdwrx8E8jJXWwFKrb1al7eYt6nsHBPJvPf70hNZfYsjkGkf_l5dWy2BPs3PeNZa4uhfdJoykjN1b7EWCFq-nzT9APH-PRHnga4dMtaLQJyaqpAXUXEn-EdPM1XKR_Q2vH4p7wruutgJR-/s1600/IMG_3189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdwrx8E8jJXWwFKrb1al7eYt6nsHBPJvPf70hNZfYsjkGkf_l5dWy2BPs3PeNZa4uhfdJoykjN1b7EWCFq-nzT9APH-PRHnga4dMtaLQJyaqpAXUXEn-EdPM1XKR_Q2vH4p7wruutgJR-/s320/IMG_3189.JPG" width="320" yda="true" /></a></div>
Take my crab and clam sautee, for instance. Briny, fruit of the sea simmered in olive oil, butter, garlic, shallots, and white wine, dusted with traces of cayenne pepper, cracked peppercorn, and a touch of artisan vanilla salt.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMgm8y0s18ppVZUOd9D7IGrHpAxNcZxjV4kAMJOhYYUjBJcEFesVI4Hyf_a-mYPpEchO7KAh9vZ48z9jpEbH3XMfPVK85bglruXe4Jai9Uht79to5L2VZCjhu3W-eiIbkw0Jn6vkQU7C7/s1600/crab2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMgm8y0s18ppVZUOd9D7IGrHpAxNcZxjV4kAMJOhYYUjBJcEFesVI4Hyf_a-mYPpEchO7KAh9vZ48z9jpEbH3XMfPVK85bglruXe4Jai9Uht79to5L2VZCjhu3W-eiIbkw0Jn6vkQU7C7/s320/crab2.jpg" width="320" yda="true" /></a> <br />
You know what? Seafood pasta, especially with crab, is superb with a crisp, clean Viognier. Well, I just so happened to stumble upon an excellent Australian version named...of all things...The Hermit Crab!!! If this wasn't culinary kismet at work, folks...I just don't know what is.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvsH-4ixMXaLO51C4m5ysjRCw3_a3ZiMa9j-4at2vI2623LUT5QzLXgZmvI44ldAVkfb-9eavOa64-17ze3cnTK0tgl8m0AYhTczYurdJkq3nw2ttoVKAmOv_lxIobL7TP5T1fOPxMveM/s1600/crab1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvsH-4ixMXaLO51C4m5ysjRCw3_a3ZiMa9j-4at2vI2623LUT5QzLXgZmvI44ldAVkfb-9eavOa64-17ze3cnTK0tgl8m0AYhTczYurdJkq3nw2ttoVKAmOv_lxIobL7TP5T1fOPxMveM/s320/crab1.jpg" width="191" yda="true" /></a><br />
This wine has a citrusy and acidic flair to it, perfect with the lemon zest that topped my corn pasta (gluten free for those of you who choose an alternative to traditional pasta) creation, which I finished off with shredded, aromatic fresh mint and a dab of truffle oil.<br />
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<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com4tag:blogger.com,1999:blog-5065925193912320143.post-4610865224681718702012-02-14T18:52:00.000-08:002012-02-14T18:54:38.334-08:00Beefing Up<div class="separator" style="clear: both; text-align: center;">
I have an unabashed love for burgers, which I enjoy pairing with yummy reds from time to time. On a recent weekday evening, I ordered takeout and enjoyed a juicy patty with cheese and grilled onions (fries dipped in white truffle oil at home) from a popular local New York-style deli here in the desert.</div>
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In between bites of yummy beef, I sipped on a glass of Reserve de L'Aube, a hefty and smoky French Syrah-Merlot blend. The wine was young, but had enough earth funk to cut through the iron-rich beef.</div>
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For a sweet treat to complete this carniverous feast, I nibbled on a piece of Wild Ophelia brand Beef Jerky milk chocolate bar. The hint of campfire in the cocoa was just enough to bring out a bit of the wine's dark fruit and tobacco...a perfect ending to a decadent dining experience.</div>
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<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75</a></div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com2tag:blogger.com,1999:blog-5065925193912320143.post-22899694260116493612012-02-12T13:11:00.000-08:002012-02-12T13:13:35.344-08:00Valentine's Day Sexy Sangria for TwoI recently had the pleasure of appearing on Valley Views, a show that spotlights local events, celebrity interviews, and the desert lifestyle. Valley Views is hosted by the ever gracious Pattie Daly Caruso, a popular TV personality here in the Coachella Valley. <br />
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Pattie asked that I prepare a special Valentine's Day punch for the show, and wanting to surprise her, I opted for sangria instead.<br />
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I made two sangrias for this occasion, a red and a white version (recipes below), and paired each of them with dark and white chocolate, respectively. <br />
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Valentine's Day Sexy Red Sangria for Two<br />
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1 bottle of dry red wine (I prefer a Spanish red like a Rioja)<br />
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2 oz brandy<br />
<br />
2 oranges, sliced<br />
<br />
1 lemon, sliced<br />
<br />
1 lime, sliced<br />
<br />
1 apple, sliced<br />
<br />
1/4 cup simple syrup<br />
<br />
1/2 cup orange juice<br />
<br />
dash of Angostura bitters<br />
<br />
Preparation: <br />
Mix all the ingredients together and squeeze the citrus wedges into the wine. Allow to sit in fridge at least six hours, preferably overnight. Serve your sangria over ice.<br />
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Valentine's Day Sexy White Sangria for Two<br />
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1 Bottle of dry white wine (I prefer a Portuguese Vinho Verde or Spanish Albarino)<br />
<br />
2/3 cup simple syrup<br />
<br />
2 oranges, sliced or may substitute 1 cup of orange juice<br />
<br />
1 lemon, sliced<br />
<br />
1 lime, sliced<br />
<br />
handful of fresh strawberries, sliced<br />
<br />
handful of fresh pineapple chunks<br />
<br />
2 oz brandy<br />
<br />
dash of Angostura bitters<br />
<br />
Preparation: <br />
Mix all ingredients together and squeeze the citrus wedges into the wine. Toss in the strawberry and pineapple wedges (leaving out seeds if possible). Allow to sit in fridge at least six hours, preferably overnight. Serve your sangria over ice.<br />
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Watch the full video of my appearance (<span dir="ltr" id="eow-title" title="Valley Views - 2012-005">Valley Views - 2012-005. Segment starts at 13:07)</span>:<br />
<span style="color: #0066cc;"><a href="http://www.pattie.tv/">http://www.pattie.tv/</a></span> <br />
Follow me on Twitter:<br />
<a href="https://twitter.com/#!/VinoChick75">https://twitter.com/#!/VinoChick75</a>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com43tag:blogger.com,1999:blog-5065925193912320143.post-37544969197975300632012-01-20T18:03:00.000-08:002012-01-20T18:03:28.049-08:00A Chard, Some Chevre, and a Chanteuse Provide a Preview to a Classic French Meal<br />
In cultivating a love of all things French, I wanted to share a recent Francaise overload...<br />
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My prelude to a dinner of coq au vin (my first attempt at the classic French-braised chicken in wine) consisted of a glass of Joseph Drouhin's excellent Laforet, a young Bourgogne (that's French for Burgundy) full of bright lemon and stone.<br />
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Laforet met its match with a creamy Humboldt Fog Chevre (French for goat cheese), multigrain crackers and fig paste. Added into the mix were the haunting and beautiful vocals of famed chanteuse Francoise Hardy, who's sort of a rock star in her native country, and for good reason.<br />
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Next up...the main course, accompanied by an elegant white Chateauneuf du Pape...would it be the best or a bust? Stay tuned for details...<br />
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Follow me on Twitter @vinochick75.<br />
<br />Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com4tag:blogger.com,1999:blog-5065925193912320143.post-44735875746839802322012-01-12T17:09:00.000-08:002012-01-18T14:57:21.016-08:00Yummy Cabernet and a Chocolate-covered Bacon Bionic Birthday<div class="separator" style="clear: both; text-align: center;">
There aren't many pairings better than a good Cabernet and some haut dark chocolate, but my friends and I recently one upped ourselves by matching our wine with some chocolate-covered, delicious, salty bacon. Thrown in for good measure was a favorite 1970's action hero for good measure, all to celebrate my friend Shellie's birthday. </div>
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Our trio decided to try the appropriately named 3 Girls Cabernet, a fruity, smoky, and smooth offering from Oak Ridge Winery in Lodi. For the uninitiated, Vosges gourmet products are sort of like the Cadillac of chocolate, and their Mo's Dark Bacon Bar paired perfectly with the dark cherry and earthy undertones in our wine. My girls went Lady Gaga over this irresistable combo.</div>
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In the Bionic Woman episode 'Kill Oscar,' Jaime Sommers battles female robots (the infamous fembots) who are in on a plot to control the world via a weather machine. <br />
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What better accompaniment to viewing this iconic TV series than yummy red wine and pork belly smothered in cacao?<br />
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For our friend Cheri's upcoming birthday, perhaps we will enjoy a Petit Syrah, a few episodes of Charlie's Angels, and some chocolate-covered potato chips... <br />
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Follow me on Twitter: <br />
@vinochick75</div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com6tag:blogger.com,1999:blog-5065925193912320143.post-349293879826558762012-01-01T14:10:00.000-08:002012-01-01T14:12:22.101-08:00Newly Discovered Italian Varietal is a Flavorful Surprise<div class="separator" style="clear: both; text-align: center;">
Question: What's full of chocolate covered cherries, sweet tobacco, and tight tannins? Answer: A delightful Mosby Sagrantino, one of my latest finds that I've filed under the category of "Grapes to Discover in 2012."</div>
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I've always wanted to taste Sagrantino, a lesser known Italian varietal that hails from the Umbria region, and my first foray into this tasty example from a Santa Barbara County producer didn't disappoint. Upon first opening, the wine also has a slightly earthy quality with a hint of winter pine. I decided to enjoy this little treasure with a grilled New York strip steak and cauliflower gratin.<br />
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After it had decanted for a bit, the wine took on the flavors of spicy holiday fruit cake (not the kind that Aunt Martha ships to your house each year) and smoky, big red fruit. This grape is formidable, and even the notes on the back of the bottle describe it as having "aggressive fruit."<br />
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It has generally been my experience that aggressive gets things done, and I'm already seeking out other examples of this wine to share with my more assertive friends...here's to a New Year full of exciting and unusual discoveries of all things vino...<br />
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Follow me on Twitter @vinochick75.Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com3tag:blogger.com,1999:blog-5065925193912320143.post-22328862124653696092011-12-10T10:21:00.001-08:002011-12-10T11:18:39.390-08:00Got Uncommon Wine?<div class="separator" style="clear: both; text-align: center;">
The Inland Empire now boasts a unique shop that offers something a bit different for discerning wine drinkers like me to like to 'geek out' on the stuff, so to speak.</div>
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You can find up to 50 different bottles from all over the world at Chris Kern's Forgotten Grapes, a niche tasting room and shop tucked away off of Spruce Street in Riverside.</div>
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Kern has dubbed himself America's Uncommon Wine Expert, and he carries the selections to back it up. Here, you can find everything from an interesting red from Lebanon...<br />
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to a reasonably priced Sauternes.<br />
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Kern offers clever, pop culture-inspired comparisons to these lesser known varietals; sure to inspire chuckles from customers.</div>
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<a href="http://www.youtube.com/watch?v=v8rEIAe5WY4&feature=youtu.be">http://www.youtube.com/watch?v=v8rEIAe5WY4&feature=youtu.be</a><br />
There's also a social consciousness at work here, with a portion of the proceeds from some selections going to select charitable organizations.<br />
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During my visit, I tasted a lemony, warm, and spicy Rousanne, and enjoyed a killer Cru du Beaujolais full of plum and holiday spice. <br />
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Next time, I'll tell you about a delicious, rare treasure I took home with me...a selection I had been hard pressed to find...until now.<br />
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Kern ships all over the country too, so get your holiday orders in now.<br />
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If You go:<br />
Chris Kern's Forgotten Grapes<br />
1735 Spruce Street, Suite A, <br />
Riverside, CA<br />
(951) 782-8130<br />
<a href="http://www.forgottengrapes.com/">http://www.forgottengrapes.com/</a><br />
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Follow me on Twitter @vinochick75.</div>Vino Chickhttp://www.blogger.com/profile/15206386743317503861noreply@blogger.com3