Kosher Wines Picks for Passover

It's almost Passover, and If manichevitz isn't your style, try one of these four Kosher wines at your seder:

Red by W California Syrah (Zinfandel and Black Muscat Blend) - Jammy fruit flavors with cherry and spice; dry, plus a touch of sweetness from the Muscat.

Ella Valley Cabernet Sauvignon 2005 - An Israeli wine with loads of cherry and red berry flavor.

Baron Herzog California Red Zinfandel 2008 - A rich, full wine redolent of ripe berries.

Barkan Merlot Reserve 2006 - A full-bodied red with hints of berries and spice.

Bartenura Moscato 2009 - Citrus flavors with notes of Mandarin orange. Floral undertones. A sweeter wine nice with appetizers or even desserts.

Carmel Emerald Riesling 2009 - Slightly sweet with hints of pear, melon, and grapefruit.

Stay tuned for Passover Seder recipes coming soon!

New Years Eve Bubblies Under $20

New Years Eve Bubblies Under $20

To be considered a true "champagne," a wine must be from the Champagne region of France. The following bubblies are Champenioses, meaning they are made using the "Champagne" method, but are from various other regions. They're not only just as delicious, but much more affordable!

Brut Methode Champeniose Gruet Blanc or Gruet Rosé

Brut Methode Champeniose Gruet Rosé

Blason de Bourgogne Crémant Reserve

Blason de Bourgogne Crémant Rosé

Scharffenberger Cellars Non-Vintage Brut

Scharffenberger Cellars Brut Rosé

Roederer Estate Brut

Proseco, a type of sparking white wine, is another tasty, less expensive Champagne alternative:

Nino Franco Prosecco Rustico

Zardetto Prosecco Brut

If you do feel like splurging this New Years Eve, give one of the following a try:

Schramsberg Blanc de Blancs Sparking Chardonnay

Champagne Perrier Jouet Grand Brut

Delicious (and affordable) Wines Under 10 Dollars

Great Wine Picks Rated 90 Points and Over for $10 or Under*

Santa Ema 2007 Reserve Merlot - Deep violent color with the aroma of plums, blackberries, figs, and currants. Intense notes of vanilla, caramel, and chocolate - yum!

Bodegas Lan Rioja Crianza 2006 - An aroma of crushed rose petals with bright cherry flavors. Pairs well with olives and meats, especially duck.

Viña Falernia Syrah Reserva 2006 - Has a nose of blueberry and smoke, medium-bodied with layers of spicy fruit.

Monte Antico Toscana 2006 - 75% Sangiovese from 25 year old vines loaded with plums and berries.

DR Loosen Riesling 2009 - This is one of my favorites, delicious flavors of apricot, mango, and lime. Creamy with a slight tang. Pairs well with Asian dishes and light appetizers.

*I found all of these in various New Jersey wine stores such as Wegman's for $10 or less. Prices may vary near you - or you can follow the links to buy each for around what I paid!

Out and About - My Picks from the Philadelphia Food and Wine "Taste" Festival

Last weekend I attended the 2010 Philadelphia Food and Wine Festival, "Taste" where I sampled dozens of gourmet food products and wines - ranging from mediocre to excellent.

Here are a few of my favorites this year:

Crazy Steve's Pickles and Salsa - These "Condiments on a mission" started from a surplus of homegrown cucumbers in Steve Zielinski's family garden. Using his grandmother's recipe for Chow Chow (a condiment made with corn and pickle relish) as inspiration, Steve went on to create new "crazy" innovative pickle recipes. Steve's line includes an array of salsas such as Black Bean and Corn and Mango Raspberry, and all sorts of pickles from sour barrel to Cajuns cukes. Biting into Steve's fresh, crisp pickles brought back memories of the pickles I grew up eating from Gus's in New York's Lower East Side. Crazy Steve's products can be found in several stores or online - where there is also a search function allowing you to search the nearest carrier near you.

Tillie's Gourmet - This company offers gourmet dressings and their original one-of-a-kind Blue Crab Salsas. Tillie Logan, a Bucks County woman who began crafting condiments back in the 1960's serves as the inspiration for these delicious dressings and salsas. I sampled the unique Blue Crab salsas - chock full of fresh crab balanced by a slightly smokey tomato flavor. Tillie's products are available online and in stores throughout PA and NJ.

A Taste of Olive - Gourmet, artisan extra virgin olive oils, balsamic vinegars, specialty seasons and spreads. I tasted a multitude of oils and vinegars - my favorite being the fig vinegar. You can even order their products with personalized labels for a unique gift or party favor!

There were over a hundred wines to try, but these two vineyards stood out among the rest:

Bodegas Paso Robles - Delicious, bold Spanish and Portuguese style wines with beautiful labels from California.

Cupcake Vineyards - Their Chardonnay was delightfully creamy with apple and tropical fruit flavors and a nice balance of vanilla and spice. I also loved the Sauvignon Blanc - nicely balanced and smooth with lemon and lime flavors. Red Velvet 2009 is a lovely blend of Zinfandel, Merlot, and Cabernet Sauvignon with full-bodied blackberry, mocha, and chocolate flavors. Head winemaker Adam Richardson travels far and wide to gain knowledge and inspiration from wineries around the world.

Wine Poached Coho Salmon and Catalan Style Sauteed Spinach

This recipe is really simple and great for hot summer nights when you don't want to turn on the oven

Wine Poached Coho Salmon with Creamy Mustard Sauce

1 lb coho or other variety of salmon

2 cups your favorite white or rose wine (I used some leftover sauvignon blanc)

Sprinkle of salt and fresh ground pepper

3 tsp. Kerrygold garlic herb or plain butter (for a lower fat version, omit the butter)

2 tbs. fresh chopped parsley

Pour wine into a sauteuse or similar type of saute pan over medium-high heat. Place fish in the wine and sprinkle the top with salt and pepper. Break up 2 tsp of the butter into little bits and distribute evenly on top of the fish. Cover the pan and steam until the fish is cooked through, between 5-7 minutes depending on the thickness of your fish. Most of the liquid will be absorbed. Sprinkle fresh parsley on top and add the remaining tsp. of butter to the remaining wine. Stir butter and wine together and reserve this mixture to pour over the fish in addition to the creamy mustard sauce. Can be served warm or at room temperature. The leftovers are also delicious eaten chilled!

Creamy Mustard Sauce

1/2 cup low fat sour cream or Greek yogurt

1 tsp. low fat mayonaisse

2 tsp. whole grain mustard

Pinch of garlic powder

Sprinkle of salt and pepper to tatse 

1 tsp. fresh chopped parsley

Combine all ingredients thoroughly and serve with wine poached salmon.

Catalan Style Sauteed Spinach

1/2 lb of organic baby spinach (it shrinks down a lot, so use 1lb if you are serving more than 2 people)

1/2 cup pine nuts 

2-3 cloves garlic, sliced thin

1/4 cup golden raisins (you can use dark raisins if you don't have golden)

Salt and fresh ground pepper to taste

2 tbs. extra virgin olive oil

In a saute pan over medium-high heat, add oil and sprinkle in some salt (this develops the first flavor layer). When the oil is hot, add the pine nuts and toast until lightly browned. Add garlic and raisins and stir. Add fresh spinach and toss with tongs to coat with oil. Saute for about a minute, until spinach is warm and wilted. Add a touch more olive oil and salt if you wish. Season with pepper just before serving.

I served the fish and spinach with brown rice to complete the meal.

North Fork Hamptons Vacation part 3

The Tasting Room

This is another one of our favorite North Fork stops! Located at 2885 Peconic Lane in Peconic, NY The Tasting Room is the region's  "only multi-winery showcase for fine, limited production, hand-crafted, boutique wines from the North Fork." The Tasting room was first established in 2003 and is owned and operated by Theresa Dilworth, who is the owner and chief wine maker at Comtesse Therese Vineyards. We had a wonderful tasting, led by the knowledgeable and informative Charles Lazarou, who manages The Tasting Room. For only $6, The Tasting Room offers a flight of 6 different wines from the lesser-known local winemakers. The flight changes weekly, but on this visit we sampled:

Christiano Family 2007 Chardonnay - A medium-bodied chardonnay with notes of pineapple and pear.

Brooklyn Oenology 2009 Riesling Finger Lakes - Crisp with lemon, pear, nectarine, and a touch of honey.

Cometesse Therese Chateau Merlot 2004 - Very fruit-forward. Cherry, raspberry, and blueberry notes. One of my favorite merlots!

Medolla Vineyards 2003 Merlot - Medolla only makes merlot; this one was delicate and full of ripe, jammy fruits. Mr. Lazarou said that 2010 was not the best vintage year for merlot because the vineyards had seen too much rain.

Schneider Vineyards Cabernet Franc - Petit Verdot 2005 - This Cabernet is a blend of Cabernet Franc and Petit Verdot. Wonderful flavors of plums, blackberries, and dark chocolate with a long finish. Try it with a grilled meat or even a piece of dark chocolate.

Comtesse Therese Cabernet Sauvignon Serve 2003 - Delicious, full bodied with the flavors of ripe raspberries, spices, plum, and mint. 

A Taste of the North Fork.

Located right next door to The Tasting Room, this unique specialty foods shop features its own "taste of the North Fork." Here you can find conventional as well as unusual flavors of home made condiments - jams, jellies, chutneys, sauces, mustards, and spreads just to name a few. I picked up a couple of my favorites: Rugosa Rose Jelly and Lemon Verbena Jelly. Try them on toast, scones, or crackers with a mild, creamy brie or a soft goat cheese. If you can't make it up to the North Fork yourself, you can order their products online. 

Also on Peconic Lane is Ackerly Pond Vineyards, where I've done several tastings in the past. I particularly enjoy their rosés! 

If you cross Highway 48 at Mill Road (near Peconic Lane) there is a beautiful spot to relax on the beach. Here, the ocean meets an inlet and an interesting current condition occurs that lends itself to body-surfing and boogie-boarding. A beautiful spot, especially to watch the sunset. 

Meatless Monday with Mushrooms

This dish is incredibly simple, but packs a lot of flavor! Truffle oil can be a little pricey, but you generally won't use more than a few tablespoons at a time, so it should last a while. Plus it's so delicious, I think it's worth the splurge.

Whole Grain Penne with Mushrooms, Pecorino, and Truffle Oil

6-8 oz. assorted mushrooms (button, baby bellas, shitake, crimini, etc)

1/2 box (about 8oz) whole grain penne pasta (Whole grain is much healthier than regular white pasta, but it's not the same as whole wheat, so it won't have that grainy texture that some diners don't like)

2 tbs. extra virgin olive oil

1 tbs. Earth Balance spread

1 tsp. salt or to taste

1/4 cup Sherry or Marsala wine

3/4 cup fresh grated Pecorino cheese

1/2 tsp. fresh ground pepper or to taste

2 cloves fresh garlic, chopped

1-2 tbs. fresh parsley, chopped

2-3 tbs. black or white truffle oil or more to taste (You can find this in any higher end grocery store or specialty foods store. I've even seen it for almost half the price in TJ Maxx and Marshals in the gourmet food section )

Prepare pasta according to box directions - it's best a little al dente. In a skillet on medium-high heat, melt 1 tbs. Earth Balance with 1 tbs. of the extra virgin olive oil. Add chopped garlic and saute lightly, then add mushrooms. Season with salt and pepper and saute 4-5 minutes. Add wine and reduce liquid completely (meaning it is all absorbed). When the liquid is reduced, add mushrooms to cooked pasta. Drizzle remaining olive oil as well as truffle oil over pasta. Sprinkle in Pecorino and parsley and toss to coat. Re-season with salt and pepper if needed.

This dish pairs nicely with steamed broccoli or sauteed spinach with garlic and lemon.

Wine Suggestion

Channing Daughters Vineyards 2008 Cuvee Tropical Chardonnay 
Le Clos Therese 2008 Comtesse Therese Rose
I picked these up at some of our stops on the North Fork. Stay tuned for pictures and more information about the vineyards!

North Fork Hamptons Vacation part 1

This was our third trip to the Long Island North Fork, also known as Long Island Wine Country. There are over 60 wineries in this beautiful, bucolic region, and as of now my husband and I have been to more than half of them. The North Fork looks very much like our area of Bucks County, PA except it's surrounded by water and a multitude of little coves and inlets and incredible stone and sand beaches (it's hard not to pick up too many beautiful multicolored stones). It is also the perfect Maritime climate for all those delicious wines!

We stayed at our favorite (and we think the best!) bed and breakfast, By The Bluff (I've mentioned it before), located on a quiet, tree-lined street in East Marion, New York - only a few hundred yards from the beach and just minutes from the town center of Greenport where you can find shops, restaurants, and ferries to the Hamptons. This was our third time at By The Bluff, and it's beginning to feel like visiting old friends. The inn-keepers Patricia and Morris, are wonderful hosts and make you feel like part of their family. Patricia is a retired NYC police officer and Morris was previously in the construction business - in fact he built this beautiful Victorian-style house himself. Upon arrival, we  were greeted warmly by  Pat and Morris and their two dogs, Daisy and McDuff ( a new addition to the family). The inn  common rooms, breakfast room,and the bedrooms are and elegantly furnished yet cozy and comfortable . Morris is the chief cook and always prepares a delicious and hearty gourmet breakfast, like spinach frittata, french toast, and various egg creations. You won't go hungry here!

 

This beautiful beach is just a short walk from the inn.

The first stop on our trip was to the LiV (pronounced live) vodka distillery for a vodka tasting. Surrounded by thousands of acres of potato farms, the LiV distillery is located "in the heart of the acclaimed Long Island wine region." I rarely drink vodka straight, but this liquor is surprisingly smooth and goes down easy. Distinct vanilla flavors and a creamy finish set this Ultra Premium vodka apart from any other I've tried. They paired our shots with local North Fork brand potato chips - an unlikely but pleasing combination, with the saltiness of the chip complimenting the mellowness of the vodka. LiV's goal is perfection. It is made in small batches, using only domestically produced potatoes instead of corn, wheat, or rye - which are used to make about 98% of all other vodkas. There are over 25 lbs. of potatoes in just one liter of LiV vodka! I can't wait to make my first martini with this stuff. LiV also makes  unique, potato-based liqueurs they call Sorbetta. We tried each flavor: strawberry, orange, and lemon (which tasted a lot like Limoncello). Each flavor was distinct, They are made by using hand peeled macerated fresh fruits combined with pure cane sugar and boy were they strong! They are located at 182 Sound Ave, Bating Hollow, NY

Next up was Roanoke Vineyards in Riverhead, NY, on the same road as LiV distillery. We did a white wine tasting flight, then a red wine tasting flight, featuring their own wines and a few from their friends at Wolffer Estate in Southampton. The white included:
2009 Roanoke De Rosa Rose - "luscious grapefruit, strawberry, and raspberries"  (really delicious. we bought several bottles)
2008 Roanoke Chardonnay - "crisp and vibrant, with a suggestion of fresh lemon"
2007 Wolffer Estate Perle Chardonnay- "bold fruit, with notes of pear, apricot, and melon"
2008 Wolffer Estate Diosa Late Harvest - "delicious fig and lime flavors with vanilla" (this was my favorite, and reminded me of butterscotch)

The red flight: * Long Island red wines are actually very good ,fairly full bodied and with lush fruity flavors The terroir of Long Island has a micro climate that is almost an exact replica of Bordeaux France!
2007 Roanoke Cabernet Franc - "big black cherry flavors"
2008 Roanoke Marco Tulio - "rich fruit [with] a long vanilla finish"
2006 - Roanoke Blend 2 - "39% cabernet sauvignon, 31% cab franc, and 30% merlot"
2006  Roanoke Blend One - "exotic plum and chocolate flavors"

A little taste of this; A little sip of that

A little taste of this

Stonewall Kitchen, one of my favorite brands, launched many new products this summer, including jams, sauces, baking mixes, and cheese ball mixes. Two of my favorite recent releases are the Dark Chocolate Sea Salt Caramel Sauce and the Dark Chocolate Toffee Sauce. Yum - so good you'll want to eat it right out of the jar! Heat 20 seconds in the microwave before serving over vanilla ice cream, fruit, or cake.Or coat a corner of a Walker Shortbread cookie in one of the sauces and let it harden. For easy treats you can make at home, try Stonewall's new Chocolate Gingerbread and Chocolate Peppermint Krinkle cookie mixes!

I have to take the time to rave about a specialty bakery that opened last year in Spring Lake, NJ. The Scone Pony (whose name is a take off of The Stone Pony, a bar in Asbury Park NJ where Bruce Springsteen got his start) offers the best scones, cakes, cupcakes, cookies, and other assorted baked goods that I've had in a long time. The Scone Pony is owned by sisters Debra Bruchian and Tara Conaton - with a lot of help from their mother, Marry Ann, who honed her recipes for 25 years at a bakery she ran in Cliffside Park, NJ. I personally tasted a delicious red velvet whoopie pie, a warm, flaky croissant, and a piece of incredible coconut cake, a German chocolate cupcake, and the best peanut butter cookie I've ever eaten - dense, yet crumbly and reminiscent of the old GirlScout cookie "The Gaucho" from years ago (only this one was 100x better, and I don't usually care much for peanut butter cookies!). I also had a bite of a wonderful Italian Sfogliatelle. Needless to say, after this I experienced a little bit of sugar shock, but it was worth it! If you're in the Spring Lake/Jersey Shore area, don't pass this place up: 305 Washington Ave, Spring Lake, NJ 732-280-8887. It's right around the corner from Tom Bailey's, whose outdoor grille is now open.

A little sip of that

Beaulieu Vineyards Sauvignon Blanc California Coastal Estates 2009. Delicious apple, pear, and peach flavors. Pairs well with light proteins like chicken, fish, or lobster. Vegetarians should try it with a corn chowder or squash dish. Under $10, too!

This next one is a little splurge, but worth it: 2008 Domaine Alary Cairanne Font D' Estevanas Blanc. The Alary Family have been growing wine grapes in the Rhone valley for over 11 generations! This pick is crisp, flowery, and minerally with nectarine and grapefruit notes. It's in the $18-24 range, so treat yourself.

Interesting Food Fact

According to the recent NASFT newsletter, a study of retail consumers by MarketForce showed that 53% of consumers eat chicken more than 4 times a week. Let's hope these people are buying all natural and organic!

Melyssa's rant: let's try to get that number down! Replace some of those chicken with Quorn or seitan, you'll be surprised how little you miss the real thing.

Kudos to healthier eating - sales of packaged whole wheat bread surpasses those of packaged white bread over the last year. Hopefully the trend towards whole grain will continue!

Wine and Cheese Heaven

Wine and Cheese Pairing at Crossing Vineyards

The other night I went to a wine and cheese pairing class at Crossing Vineyards in Washington Crossing, PA. The vineyard was founded by Tom Sr. and Christine Carroll and inspired by their son, Tom Jr. (the vintner), who, from the age of 10, kept insisting "wouldn't [this property] make a great vineyard?" After living in California for years working as an actor and "self educating in viticulture and enology, Tom Jr. yearned to return to his roots. He called his parents one night at 3am and said he wanted to come home and start a vineyard and winery. Today, Crossing Vineyard is award-winning, and the whole Carroll family is active in the business.

Tom Carroll Sr, headed the class, which was held in a rustic but beautiful room on the winery's second floor. The wines and cheeses were elegantly laid out on a granite table. Carroll was knowledgeable and animated, speaking with his hands - you could really feel the passion for his craft. 

Although I am well-versed in pairing wine with food, I learned that pairing wine with cheese is a much more complex process. Cheese has many subtleties in its flavors which can be brought out when paired with the right wine. We sipped four different wines with four distinct  cheeses, and discussed the nuances of each.( cheeses should be brought to room temperature for up to 2hrs. before serving to really enhance their flavors.)

The wines we tasted each came from Crossing Vineyards:

2008 Riesling - " This semi-dry wine is bright and refreshing with floral highlights and aromas of ripe, tropical fruit."(award winning!)

Apple - "This delicious, semi-sweet wine has a fruity bouquet and is filled with the taste of freshly pressed Granny Smiths, Yorks and Winesaps. The finish is crisp and clean, with hints of honey and butterscotch."

Peach - "The flavor of tree-ripened peaches delicately splashes over your taste buds in this refreshing wine... fruity, medium-bodied and sweet."

Vintner's Select Red - "Finished in oak, this Meritage-style wine combines the rich, crimson-purple color of Merlot, the tannic backbone of a young Cabernet Sauvignon and the jammy-berry flavor of a well-balanced Cabernet Franc. The finish is full of ripe red and dark fruit, with hints of chocolate and spice."

Cheese selection for the evening:

Manchego - a sheep's milk cheese from the La Mancha region of Spain. Slightly salty and nutty with a mellow finish.

Ibores - A tangy Spanish goat's milk cheese rubbed in olive oil and pimenton (smoked Spanish paprika).

Black Diamond Cheddar - Aged Canadian cheese made from raw milk. An intense, full-flavored cheddar cheese with a fresh taste not found in many other cheddars.

Beemster - A triple-aged Gouda which was developed over 800 years ago in the Netherlands. Mature-tasting with a firm body, caramel color, and intense nutty flavor with a sweet finish. 

Although I enjoyed all of the cheeses, the Beemster was my favorite and seemed to pair well with each of the sweet wines, especially the Riesling, which was my preferred drink of the evening. I thought the Black Diamond Cheddar went best with the Vintner's Select Red.

A tip for those who tend to shy away from sweeter wines - try pairing them with a cheese with a sweet notes. The cheese evens out the sweetness in the wine, leaving you with great flavor. This is also true for pairing sweet wines with desserts. For example, I plan to make an apple or peach crostata to serve with the apple or peach wine.

Christine Carroll, owner, holding an award for their Riesling won in a California wine competition. 

The winery grounds:

Entrance to the wine shop/tasting room/barrel room

I only live a couple miles from this winery and my husband and I often visit on the weekend, buy a bottle of wine and a cheese plate, and relax on the patio. They also have a tent for events and weddings, and offer an outdoor summer music concert series from June through September, as well as ongoing wine education classes.

In honor of National Dairy Month (which we are in the middle of) here are a few of my favorite cheeses:

Sole Gran Queso - a hard Spanish cow's milk cheese with a grainy texture and sharp and nutty flavor. Try it with a quince or guava paste.

Cypress Grove Humboldt Fog Goat Cheese - a California goat's milk cheese, "creamy and luscious with a subtle tangy flavor." Pairs well with a drizzle of chestnut or truffle honey.

D'Affinois - French double-cream cow's milk cheese similar to a Brie, but sweeter. Pairs excellently with fig jam - try Dalmatia Fig Spread.

Stilton with Apricot - Tangy Stilton cheese blended with the pleasant sweetness of fruit. Pairs well with Riesling or Viogner.

Local in the Bucks County, PA/Princeton, NJ area are cheeses from Cherry Grove Farm in Lawrenceville, NJ. This all-organic farm offers raw milk cheeses made on the premises as well as free-range eggs, grass-fed beef and lamb, and whey-fed pork. So far, my favorites are their Asiago and Herdsman.