Happy 4th of July: Grilled Pork Chops with Peach Salsa

I can't believe it's already July!

The heat has certainly hit Southern California hard. Soaring temperatures. Even humidity. Of course, we're better off than a lot of the country. My heart goes out to the firefighters in Arizona. On a more upbeat note, go see the movie The Heat... it rocked my world this weekend and got me out of my sweltering house. We need to support movies that 1) aren't sequels and 2) star women.

They're like unicorns and leprechauns these days.

My brother is visiting this week from Houston, and I was musing on what to cook for a 4th of July BBQ, when I remembered this little gem of a recipe for Grilled Pork Chops with Peach Salsa. It's summer and peaches are finally in season. The sweetness and acidity cuts through the richness of the pork perfectly. A little pop of heat from jalapeños. Some herby action with tarragon or basil.

It really is a perfect summer dish.

Enjoy your holiday...

Click here for the link to my recipe for Grilled Pork Chops with Peach Salsa

Grilled Zucchini with Basil-Walnut Pesto

Thanks to everybody for making last week's Meatless Monday Twitter Party rock!

So summer continues unabated. We've had a heat wave recently in Los Angeles. And that means one thing: I've been firing up my grill. A lot.

But this is great for you!

It means lots of fabulous summer grilling recipes.

Zucchini is one of my favorite things to throw on the grill, especially super-sized late summer squash. This zucchini came from my friend Jeff's garden. They were huge—two different heirloom variaties—and so fresh and sweet and tender when grilled. I finished them with a little bit of homemade Basil-Walnut Pesto and some Parmigiano Reggiano. 

The result was so fabulous that I can't wait to make it again. This dish works as a side dish to a meal, but it's filling enough and tasty enough to be a main course too.

Grilled Zucchini with Basil-Walnut Pesto

Serves 4 people if main course; about 6 people if side dish
Vegetarian (but easy to veganize); gluten-free
Cooking time: about twenty minutes

Ingredients

2 pounds zucchini, sliced lengthwise
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
parmigiano reggiano for garnishing

for basil-walnut pesto:
1/4 cup raw walnuts
1 cup packed basil leaves, rinsed and dried
1/4 cup good extra virgin olive oil
1 large garlic clove, peeled
squeeze of lemon juice (optional)
salt and freshly ground pepper

Directions

1. Preheat the grill.

2. Meanwhile, make the Basil-Walnut Pesto. Place the walnuts in a mini food processor (or you can make a larger batch in a bigger one). Process until finely chopped. Add the basil and garlic, and pulse until incorporated and no big pieces of garlic remain. Add the lemon juice and pulse again to incorporate. Lastly, with the lid off and the motor running, slowly add the olive oil. Season to taste with salt and freshly ground pepper.

3. Toss the zucchini with the olive oil and season to taste with salt and pepper. Quickly grill over medium heat for a two to three minutes on each side, until tender. Larger slices may take longer.

4. Place the zucchini on a serving platter. Check seasoning for salt and pepper and adjust if needed. Spoon pesto over the zucchini and top with grated parmigiano. Enjoy!

Grilled Pork Chops with Peach Salsa

Grilled Pork Chops with Peach Salsa

Summer brings many wonderful things (and a few unwanted ones, too). Peach season is among the highlights.

We're experiencing it full blown right now. Grocery stores and farmers markets alike are overflowing. My cup runneth over. On my list of favorite foods, peaches this time of year are near the top.

I'm always looking for fun ways to incorporate them into my recipes. Peach Salsa is a definite no-brainer. Spicy, sweet, and everything in between, it tastes fabulous on grilled meat like the pork chops featured here, or any kind of grilled fish. So next time you're hosting a dinner party, or just having a quiet night at home, bust out the peaches and try making salsa for a taste of summer itself.

Grilled Pork Chops with Peach Salsa
Serves 4 people
Cooking time: about 30 minutes
Dairy free; gluten free
Print Recipe

Ingredients

• 4 boneless pork chops
• salt and freshly ground pepper
• 2 peaches, pit removed and chopped
• 1 jalapeno, seeded and chopped
• 1 shallot, peeled and chopped
• 1 tablespoon fresh tarragon or basil, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil

Directions

1. Preheat the grill.
2. Generously salt and pepper the pork chops.
3. Grill the pork chops for a few minutes (depending on thickness) on each side until cooked through.
4. Meanwhile, mix together the peaches, jalapeno, shallots, and herbs. Add the lemon juice and olive oil, tossing to combine. Season to taste with salt and pepper.
5. To serve, place a pork chop on a plate and top with a generous portion of peach salsa. Enjoy!

Source for Ingredients

• organic pork chops, organic tarragon, organic lemons, jalapenos, and extra virgin olive oil  from Whole Foods
• organic peaches from the West Hollywood Farmers Market

Blackened Swordfish with Tarragon Yogurt Sauce

Blackened Swordfish with Tarragon Yogurt Sauce

If the recent heat wave means anything, we're already deep into the heart of summer. In Des Moines last week, the temperatures topped out at around 100 degrees. Same in Denver when we flew through the airport. And back in LA, it wasn't much better. Upper 90's for days. Today it has finally cooled down. A bit.

The net result is that I've been firing up my grill a lot. Not only do I love the flavor, but it doesn't heat up my house (which is NOT air conditioned). It also makes me feel like summer is here. Standing in my carport, glass of wine in one hand, grill tongs in the other, the Adorable Monster scratching desperately at the front door, begging to be let out so that he can be in closer proximity to grilled meat smells.

The other night, I came up with a delicious grilled swordfish recipe. First, I rubbed it with Cajun seasoning for some spicy kick, and then grilled it up.

I topped the blackened fish with a Tarragon Yogurt Sauce, which adds a cooling element that counteracts the spicy rub

I did have one minor almost-disaster.

When I snuck outside to throw veggies on the grill first, the Adorable Monster pulled a raw piece of swordfish off a plate and try to chow it down. Luckily, Kuzak caught him in the act and rescued our dinner. Whew! He really is a little monster sometimes!

Disaster averted, we had a lovely summer dinner. And the poor Adorable Monster got to lick absolutely not plates afterward...

Blackened Swordfish with Tarragon Yogurt Sauce
Serves 4 people
Cooking time: about 15 minutes
Gluten-free
Print Recipe

Ingredients

• 4 swordfish fillets (about 4-6 ounces each)
• 4 tablespoons Cajun seasoning
• 1 cup nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh tarragon, stems removed (or cilantro would be great)
• salt

Directions

1. Preheat the grill.
2. Wash the swordfish fillets with cold water and pat dry. Rub with the Cajun seasoning, dividing it evenly between the fillets and coating them well.
3. Quickly, grill the swordfish, flipping once until cooked through (a few minutes on each side depending on thickness). Remove and allow to rest for about 5 minutes before serving.
4. Meanwhile, make the Tarragon Yogurt Sauce by placing the yogurt, tarragon, a pinch of salt, and lemon juice into a food processor or blender. Process the mixture until smooth. Check seasoning and adjust if needed.
5. To serve, place a piece of swordfish on a plate and top with a generous amount of the Tarragon Yogurt Sauce. Enjoy!

Source for Ingredients

• wild caught swordfish, Cajun seasoning, organic lemons, and organic tarragon from Whole Foods
• organic nonfat Greek yogurt from Trader Joe's

Grass-Fed Lamb Kabobs with Lemon Tahini Sauce

There's been a big development in my kitchen.

For my birthday, Kuzak gifted me with a Sous Vide Supreme and a vacuum sealer. This new toy is going to take my cooking to a whole new level. Stay tuned in the coming weeks as I begin integrating sous vide cooking into my repertoire. I've made pork tenderloin, rib eye steak, sweet corn and baby carrots so far, and the results are impressive. I'll post pictures and recipes soon.

In the meantime, here's a recipe that uses my other favorite piece of equipment - my grill. This is a recipe for lamb kebobs using grass fed lamb (I get it from my CSA). Grass fed meat is better for you than grain fed meat because it contains omega-3's, that awesome stuff that's also in wild caught fish and is essential to health. I also happen to think it tastes better - less fatty, more tender.

I love making kebobs, too. It's such a great way to get your meat and veggies all in well quick dish. I collect great veggies from my farmers market like cherry tomatoes, summer squash, red onions, and bell peppers. Then, I serve the kebobs over long grain brown rice (new studies show that eating brown rice can lower you risk for diabetes). I finish them off with a quick lemon tahini sauce and come fresh chopped mint, both of which pair great with the lamb.

Give this recipe a shot - it's perfect for an upscale summer BBQ party or just a quiet dinner for two at home - and stay tuned for some serious sous vide action...

Grass-Fed Lamb Kebobs with Lemon Tahini Sauce
Serves 4 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 1/2 pounds lamb kebob meat (lamb or shoulder cut into 1 to 1 1/2 inch cubes)
2 cups cherry tomatoes
2 bell peppers, seeded and cut into half inch pieces
2 summer squash, cut into thin slices
1 red onion, peeled and cut into half inch pieces
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped mint
wooden kebob skewers, soaked in water for 30 minutes prior to use

quick marinade:
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper

lemon tahini sauce:
2 tbsp sesame tahini
1 tbsp lemon juice, freshly squeezed
1/4 tsp cumin, ground
salt & pepper

Directions
To make the marinade, whisk together the ingredients in a nonreactive bowl. Add the lamb and allow to marinade for at least 30 minutes and up to four hours (in the refrigerator).

To make the lemon-tahini sauce, whisk together the tahini, lemon juice and cumin in a bowl.  Add water as needed to thin to a nice consistency.  Season to taste with salt and pepper and set aside.

Preheat the grill.

Assemble the kabobs by spearing the lamb, tomatoes, peppers, squash, and red onion in an alternating pattern. Once all the kabobs have been assembled, season them with salt and pepper and brush them with the olive oil.

Cook the kabobs over the grill, turning once. Remove from heat once the meat is cooked through and the vegetables are tender (about 3-5 minutes per side for medium to medium rare).

To plate, place two kabobs on a plate. Drizzle with the lemon tahini sauce and sprinkle with the fresh chopped mint. Enjoy!

Source for Ingredients
grassfed lamb from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic cherry tomatoes, organic red onion, organic baby summer squash, organic bell pepper, and organic lemons from the Hollywood Farmers Market

organic sesame tahini and organic cumin from Whole Foods

Grilled Shrimp Tacos with Peach-Jalapeno Salsa

Grill baby, grill!

That's right, summer continues to rock and roll across the country. While record temperatures have been assaulting much of the east coast, so far we've had a mild summer in California (knock on wood!).

I made this little gem of a recipe the other week. First, I skewered and grilled shrimp and corn tortillas. Then, I layered the shrimp in the tortillas over shredded cabbage and topped with with a Peach-Jalapeno Salsa. The twist? I added a little plain Greek yogurt to the salsa for a refreshing, cooling effect. This was an easy to make, tasty dish perfect for any hot summer night!

Grilled Shrimp Tacos with Peach-Jalapeno Salsa
Serves 4 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
salt and pepper
10 corn tortillas
2 cups cabbage, shredded

peach-jalapeno salsa
2 peaches, chopped
2 jalapenos, seeded and chopped
1 tablespoon plain Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
salt and pepper

Directions
Preheat the grill.

To make the salsa (while the grill is heating), toss all the ingredients in a bowl and season to taste with salt and pepper. Set aside. If making the salsa in advance, keep it chilled in the refrigerator. 

Skewer the shrimp, brush with olive oil and sprinkle with salt and pepper. Once the grill is hot, quickly cook the shrimp, turning once (about 4 minutes). Remove from heat and allow to cool. Meanwhile, heat the tortillas on the grill.

Chop the shrimp into bit-sized pieces (removing the tails). To assemble the tacos, layer some cabbage and top with pieces of shrimp. Spoon the salsa over the top. Enjoy!

Source for Ingredients
frozen wild caught shrimp, organic white peaches, and smoked paprika from Whole Foods

organic Greek yogurt (plain), shredded cabbage, corn tortillas, jalapenos and organic lemons from Trader Joe's

Grilled Salmon With Homemade Teriyaki Sauce And Grilled Scallions

With temperatures heating up all over the country, who wants to heat up their kitchen making dinner?  Enter the grill.  I love using mine, not only because my house lacks air conditioning, but also because it's a delicious and healthy way to cook a variety of foods from fish to bison to vegetables.

Having just come off an eating out bonanza in Japan, I've been dying for some clean, healthy home-cooked meals.  So while suffering from extreme jet lag, I snapped up some lovely wild king salmon steaks at Whole Foods and carted them home along with some scallions, broccoli and russet potatoes. 

Usually I buy based on quality of ingredients with only a loose idea of how I'll prepare the food and then I wait for inspiration to strike.  Well, it did last night, and I decided to grill the fish and glaze it with a homemade teriyaki sauce (a sweet soy sauce).  I also grilled up some scallions and served the fish along with steamed broccoli and baked potatoes topped with lemon juice and pimenton.

This was the perfect welcome home dinner - easy, healthy and delicious.  Even better, I have some leftover salmon that I'll eat for lunch over an arugula, tomato and cucumber salad.  Now if only I could get over this jet lag and get some sleep...

Grilled Salmon With Homemade Teriyaki Sauce And Grilled Scallions
Serves 2 people
Cooking time 30 minutes

Ingredients
2 salmon steaks
bunch of scallions
2 tablespoons olive oil
salt and pepper

terikyaki sauce
1/2 cup soy sauce
2 tablespoons sesame oil
juice and zest of 1 lemon
2 tablespoons honey
2 tablespoons fresh ginger, minced or 1 teaspoon ground ginger
1/2 cup scallions, chopped
2 teaspoons garlic, peeled and minced
2 teaspoon sesame seeds
pinch of cayenne pepper

Directions
Preheat the grill.

Meanwhile, to make the teriayki sauce, whisk together all of the ingredients.  Set aside. The teriyaki sauce may be made up to two days in advance and refrigerated. 

Brush the salmon and scallions with olive oil and sprinkle with salt and pepper.  Once the grill is hot, place the salmon steaks and scallions on the grill.  Cook the fish over high heat for a few minutes, then flip and move to a cooler part of the grill to finish cooking.  Brush with the teriyaki sauce to glaze the fish. Remove the fish from heat once it's cooked through and beginning to flake.  Likewise, remove the scallions once they are tender.

To serve, place the salmon steaks on plates and top with a few grilled scallions.  Drizzle with a little teriyaki sauce.  Enjoy!

Source For Ingredients
wild king salmon steaks, organic scallions, raw honey, organic soy sauce, sesame seeds, sesame oil, cayenne pepper, organic lemon, organic olive oil and organic garlic from Whole Foods

Wine Pairing
Pinot noir and salmon are a classic pairing, so with this meal, Kuzak popped a bottle of Anthill Farms 2008 Anderson Valley Pinot Noir.  This is their lower priced offering, but it didn't taste like it!  We loved this bottle from one of our favorite producers.  It was bursting with cherry flavor, spice and structures. It's an exceptionally food friendly wine that complimented our meal without overtaking it.

Simple Suppers: Grilled Salmon Steaks with Dill and Whole Grain Mustard

Whew, what a whirlwind week!

Between my two new columns, the blog AND trying to finish my novel, I've been going nonstop, but it's all in the service of putting out the best articles and recipes for you, my lovely divas.  I believe that this is the year for all of us to make our dreams come true, whether that's something as simple as eating healthier, or as big as launching a new career, or as daredevilish as learning to skydive, this is the year!

Say it with me one more time.  "This is the year!"

If you haven't had a chance yet, check out my new Flicks and Food with the Domestic Diva column and recipe on GeekWeek, a Hollywood news and entertainment website.  I'm creating recipes inspired by my favorite films for them, and this week, it's "Unforgiven" Spicy Pork Chili (click here for the direct link).  It's a to die for recipe, for a to die for movie, one you won't want to miss out on!  So click the direct link and check it out.

Now let's get down and dirty with a new Simple Supper for your viewing pleasure.  Today I'm writing up my recipe for Grilled Salmon Steaks with Dill and Whole Grain Mustard.

I love the flavor that grilling brings out in fish, especially salmon, smoky, seared deliciousness that's hard to achieve with any other cooking method.  You're probably used to buying fillet cuts of salmon, but I LOVE the steaks, which are actually whole cross sections of the fish with the skin on.  They hold up great to grilling because of the bone structure and aren't prone to falling apart when flipped.  I recommend leaving the skin on because it gets all crackly and crispy (and tastes amazing!). 

Now that we've squared away our cooking method, we all know that great grilling necessitates a great marinade (hello Bobby Flay, I'm looking at you).  In the case of this recipe, I threw together a marinade with whole grain mustard, the sexy star of the mustard world, and dill, one of my favorite herbs (either dried or fresh will work).  These flavors are a classic pairing with salmon, quick to throw together, and the resulting dish is amazing for your health and positively scrumptious!  Pair the fish with some whole grain rice and a vegetable, and you're all set for a complete meal.

Note:  If you don't have access to a grill in winter, or have an indoor grill in your kitchen, you can broil the salmon.  A broiler actually functions like an upside down grill (click here to read my article on broilers).

Grilled Salmon Steaks with Dill and Whole Grain Mustard
Serves 2 people
Cooking time: 30 minutes (including marinade)

Ingredients
2 salmon steaks
1 tablespoon whole grain mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon lemon juice plus 2 wedges for garnishing
1 garlic clove, peeled and chopped
2 tablespoons olive oil
salt and pepper

Directions
To make the marinade, place the lemon juice, mustard, garlic and dill in a nonreactive bowl.  Whisk together first, then slowly whisk in the olive oil.  Season to taste with salt and pepper.  Then, add the salmon steaks and allow to marinade for at least 20 minutes (this will also allow them to come up to room temperature for grilling).

Meanwhile, heat your grill.  Once you've finished marinading the fish and allowing it to come up to room temperature, place the salmon steaks on the grill and cook covered for 5 to 7 minutes.  If any pieces are cooking too fast, move them to a cooler part of the grill. Flip the fish, and continue cooking covered for another 5 to 7 minutes, or until the fish has cooked through.  Remove from the grill and allow to rest for 5 minutes.

To plate, place whole grain rice or vegetables of your choice in the bottom of a plate and top with a piece of grilled salmon. Garnish with lemon wedges and sprinkle with fresh cracked pepper.  Enjoy!

Wine Pairing
For this dish, toss the whole you have to pair white wine with fish out the window.  If you ask me, Pinot Noir is the go to wine for salmon.  There's something about the pungent, silky, buttery texture of the fish that just calls out for this varietal. In the case of this dish, due to the tangy marinade, I'd suggest pairing a New World Pinot Noir, which will be bigger and fruitier, rather than a Burgundy-style, which tend to be subtler and more earthy. 

The Rivers Marie 2006 Sonoma Coast Pinot Noir is drinking spectacularly right now (we had a bottle this week).  Recently, I've also loved the Anthill Farms 2007 Comptche Ridge Pinot Noir and the Pisoni Estate 2007 Santa Lucia Highlands Pinot Noir.  Any of these wines would be a brilliant choice!  Click on the names of the wines to read my previous articles on them.

Source for Ingredients
salmon steaks, whole grain mustard, organic lemons, organic garlic and organic olive oil from Whole Foods

Grilled Lobster Tails with Tarragon, Lemon & Garlic

Summer is here with a vengeance! In Los Angeles we've been weathering a two week heat wave with temperatures soaring into the 90s almost every day. Even the Adorable Monster has been a little less energetic lately, curling up on the kitchen floor to try to cool off. My cooking habits have also shifted, mostly due to the fact that the idea of standing in front of a hot stove sounds torturous, especially considering my lack of air conditioning. Not to mention that using the oven would be a crime against humanity and monsters alike.

Instead, I've taken to making chilled soups, lots of salads, and of course, firing up the grill, that staple of summer life. One of my favorite things to throw on the grill is lobster tails! I love the way finishing them on the grill gives them more flavor than just boiling. There's something about grilling lobster that just feels decadent and wonderful, too. To add some zip, I baste them with a butter sauce loaded with tarragon, lemon and tons of garlic. I served them with corn and a salad for the perfect summer meal. Even Kuzak, not a huge lobster fan, was licking his fingers at the end of the meal.

Domestic Diva's Grilled Lobster Tails with Tarragon, Lemon & Garlic

4 lobster tails
3 cloves of garlic, chopped
2 tbsp lemon juice
4 tbsp butter
1 tbsp tarrgon, chopped
salt & pepper

Directions:

First, parboil the lobster tails by placing them in a pot of boiling water for about 3 minutes, depending on the size of the tails. Remove from the water when still just a little bit undercooked and allow to cool.

Once the shells have cooled, flip the tails on their backs and slice down the middle of the meat, leaving the shell intact.

To make the sauce, in a small sauce pan, melt the butter. Add the lemon, garlic and tarragon. Season to taste with salt and pepper.

Heat the grill. Once it's hot, place the lobster tails on the grill with their shells down. Generously baste them with the sauce while they finish cooking. Remove from the grill and enjoy!

Source for Ingredients:

lobster tails (on sale for the 4th of July), organic tarragon & organic butter from Whole Foods

organic garlic from LOVE delivery

Music on Tap:

Old Crow Medicine Show - Tennessee Pusher
Tori Amos - Abnormally Attracted to Sin
Pearl Jam - Binaural
Pavement - Terror Twilight

Grilled Pork Tenderloin with Fava Beans & Roasted Tomato Salad

Happy Memorial Day to my divas! As my special gift to you, I'm sharing my grilled pork tenderloin recipe I made this weekend. Inspired by the holiday weekend, the great organic, seasonal fare and my recent trip to Lucques, I put together one of the very best dinners I've cooked in a long time! Recently, I'd been lucky enough to procure a beautiful piece of organic pork tenderloin. I'd also collected lovely organic fava beans which happen to be in season right now. Working with these two ingredients, I formulated my complete menu. To prepare the pork, I crusted it with herbs and grilled it until it was medium rare, serving it over the blanched fava beans. I topped it off with a roasted tomato feta salsa and a sherry shallot vinegarette. I also prepared some lovely roasted new potatoes to serve with the main dish.


Domestic Diva's Grilled Pork Tenderloin with Fava Beans & Roasted Tomato Feta Salad

Ingredients

pork tenderloin
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
1 tbsp sage, chopped
2 tbsp olive oil
salt and pepper
1/2 cup fava beans

tomato feta salad:

1 cup cherry tomatoes, halved
1 tbsp olive oil
2 tbsp goat feta cheese
salt and pepper

sherry shallot vinegarette:

2 tbsp sherry vinegar
1/4 olive oil
1 shallot, chopped
salt and pepper

Directions:

To cook the fava beans, shell them and then blanch for 2 minutes in salted, boiling water. Remove from the water and cool in an ice bath. Peel off the shells around the beans and set aside.

Preheat the oven to 350 degrees. Place the cherry tomatoes seed side up in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven until well cooked and soft, about 10 minutes. Remove from the oven and allow to cool. Mix them with the feta cheese to make the salad.

To make the vinegarette, place the sherry vinegar in a bowl and slowly whisk in the olive oil. Add the shallots and season to taste with salt and pepper.

To make the pork, coat it in the olive oil and herbs. Meanwhile, heat up the grill. Once it's hot, throw the tenderloin on the grill and cook, turning every few minutes until medium rare. Remove from heat and allow to cool for 5 minutes before slicing.


To place, place some of the fava beans on the bottom of the dish. Layer a few slices of pork on top and top with the tomato feta salad. Drizzle the vinegarette on top. Serve with roasted potatoes if desired. Enjoy!

Wine Tasting Notes: Blackbird 2005 Paramour

Diva Rating: 4 stars (out of 5 stars)

To pair with this great dinner, Kuzak opened a spectacular bottle of Blackbird's merlot/cabernet franc blend with a tiny bit of cabernet added. A big, smooth wine that we decanted and that showed the most character by the end of the night, we enjoyed it down to the last drops. It had great fruit and nice structure, a wine that could withstand aging, but that was also drinking great right now. While they've raised their prices recently, this is a wine that I would consider buying again.