Spicy Paprika Lemon Potatoes

Spicy Paprika Potatoes

Happy new week! And happy Monday!

It's is lovely and hot in California (though nothing like the steam bath that has recently swept through a large swath of the country). This will be a full day. After this post, I'm off to the West Hollywood Farmers Market to pick up some grub for this week. After reading Feast for Crows last night (Game of Thrones series book 4), I'm thinking I want to eat clams and mussels.

Yes, to answer your burning question, I am a certified nerd.

Or maybe I'll make a Fish & Smoked Oyster Chowder (my friend Jennifer Pooley gave the recipe a shout out on her delightful blog, which you must read for a burst of sunshine in your life and fabulous book recommendations).

Regardless, here is a little gem of a recipe that I cooked up first in Des Moines, using spices from All Spice, this amazing bulk spice store downtown. I'll admit that I went a little crazy in there. And you should, too. You can never have enough great spice in your life, if you ask me. Even if you're not in Des Moines, they have an online store, and their prices are fantastic. Check them out, too....

So back to my spice buying binge. I have a paprika obsession. Not that bland stuff from the grocery store that tastes like nothing. But Hot Smoked Paprika, which is what I bought at All Spice.

Taking a page from the Spanish handbook (Patatas Bravas is one of my favorite dishes in the world), I decided to roast potatoes with the spice, and then serve them tossed with lemon juice. This is a healthier take on the Spanish recipe, in which the potatoes are fried and served with an aioli of sorts. And yes, it does not lack in flavor in any way whatsoever.

I loved this recipe -- and the spice -- so much, that I made it again in Los Angeles. It's going into my permanent rotation at home. And it should go into yours, too.

Spicy Paprika Potatoes
Serves 4-6 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 6 cups red potatoes, chopped
• 1 tablespoon hot smoked paprika (you can add more to make them spicier)
• 1/4 cup extra virgin olive oil
• salt
• juice of one lemon, plus wedges for garnishing

Directions

1. Preheat the oven to 425 degrees. 
2. Place the potatoes in a roasting pan and toss with the olive oil and smoked paprika. Salt generously. 
3. Roast them in the oven for about 40-50 minutes, turning them one or twice, until their crispy, but still soft on the inside.
4. Remove from the oven and toss with the lemon juice. Garnish with the lemon wedges. Enjoy!

Source for Ingredients

• hot smoked paprika from All Spice
• red potatoes and lemons from West Hollywood Farmers Market

Wine Pairing

With this spicy recipe, we drank the Saxum James Berry "32" (2006). This crazy, amazing, dazzling bottle of wine -- an experimental cuvee -- earned a stunning 97 points from Robert Parker. Sadly, only 100 cases were produced, and we were the lucky recipients of this bottle. A blend of 43% Syrah, 38% Grenache, and 19% Mourvedre, it was aged 32 months in small barrels (that's what the "32" refers to). this wine was everything you would want from a bottle of Saxum -- and more! Deep black, inky, voluptuous, full of licorice and lavender, long finish.

In short, a masterpiece! I cannot wait to drink more of their huge, brilliant wines! For any wine lover, Saxum is a must taste situation.

Grassfed Burger with Heirloom Tomato, Wild Arugula & Jalapeno Cheese

Grassfed Burgers with Heirloom Tomato, Wild Arugula & Jalapeno Cheese

Can you believe that it's almost Memorial Day weekend?

This weekend, Kuzak and I are boarding a plane bound for Boston to celebrate my tenth college reunion. Time flies. It's hard to believe that so much time has passed since I graduated from Harvard. A few things that are on my mind:

1. Which special brand of in-climate weather Boston will foist upon us this weekend? Wind? Rain? Thunder? Lightning? Humidity? Heat? All of the above?

2. How many of my classmates have taken the familial plunge? It's a much bigger lifestyle change than the matrimonial plunge.

3. What do I wear to create that I-look-fabulous-but-barely-even-tried-to-look-fabulous ensemble that can also withstand the Boston weather (see #1)?

4. Where is Stacy London when you need her?

5. I think I need a shoe intervention. Seriously. Help?

6. Finally, how smelly will The Adorable Monster be when we pick him up from doggie camp on Monday? And what shade of brown he will have turned?

However, before I take off for the weekend, I wanted to leave you with a great burger recipe for Memorial Day weekend. These burgers are made with grassfed beef that's seasoned with spices like smoked paprika, cumin, garlic, and chili flakes. I also throw a generous amount of chopped parsley, cilantro, and dill into the mix. Finishing them off, I toss in an egg and a few breadcrumbs.

Last, but certainly not least, I top them with a spicy jalapeno cheese, heirloom tomato slices, and wild arugula, and serve them on whole wheat buns.

Serve with Snap Pea & Bell Pepper Salad and/or Summer Potato Salad

Grassfed Burger with Heirloom Tomato, Wild Arugula & Jalapeno Cheese
Serves 4 people
Cooking time: about 25 minutes
Print Recipe

Ingredients

• 1 pound ground grassfed beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili flakes
• 1/4 cup chopped fresh herbs (parsley, dill, cilantro)
• 1 egg
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 4 slices of jalapeno cheese
• 1 cup wild arugula
• 4 heirloom tomato slices
• 4 whole wheat buns

Directions

1. Preheat cast iron griddle or grill. 
2. In a mixing bowl, combine the beef, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well.
3. Divide the mixture into four parts and shape into patties. Brush with the olive oil.
4. Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).
5. Once almost cooked through, top with the cheese and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.
6. To serve, place each patty on a toasted bun. Top each with a tomato slice and some arugula. Garnish with ketchup and mustard, as desired. Enjoy!

Source for Ingredients

• organic grassfed ground beef, whole wheat buns, organic breadcrumbs, and organic jalapeno yogurt cheese from Trader Joe's 
• heirloom tomatoes, Italian parsley, cilantro, dill, and wild arugula from the West Hollywood Farmers Market
• garlic powder, smoked paprika, and cumin from Whole Foods

Wine Pairing

With this meal, we drank a bottle of Carlisle's 2008 Zinfandel (Russian River Valley, Carlisle Vineyard). One of our favorite producers at a great price point for the quality, this bottle did not disappoint. Made from 87% Zinfandel and 13% mixed black varietals (Alicante Bouschet, Grand Noir, Petite Sirah, Tempranillo and a few others), this is a dense, inky purple wine with great fruit and structure. Elegant on the palate, it tastes of blueberries, licorice, spices, and spring soil.

Costing only about $45 on release, Parker scored this wine 93 points. It should drink well for the next 5-7 years, per Parker's notes. It's worth getting on the Carlisle's waiting list if you can. I've loved every bottle I've tasted thus far, and it's become something of a house wine for us.

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage

Another day, another delicious sausage recipe.

I love living with a refrigerator full of sausage thanks to Saag's--it's like a domestic diva's dream come true. The Adorable Monster loves it, too. Although, he rarely gets to partake in the juicy, meaty goodness. Just lots of sniffing and plate licking.

For this recipe, I decided to take on the classic dish red beans and rice. It's a traditional Creole dish, and the perfect way to showcase Saag's Ragin' Cajun smoked sausage from their All Naturals line. I'm a huge fan of spicy, andouille sausages and couldn't wait to bust these out and give them a try.

Raise Your Glass to Pinot Days: A Pinot Noir Tasting Extravaganza

There's nothing like a glass of pinot noir to brighten your day.

At least, that's how I felt when I accepted two tickets to attend Pinot Days on January 15th, a Southern California wine tasting extravaganza celebrating wine made from the pinot noir grape.

Even though I consider myself a bonafide pinotphile, this would be my first trip to Pinot Days. The annual event is held in the Barker Hanger at Santa Monica Airport, a huge venue meant to house airplanes. That gave me  an idea of just how much pinot noir was going to be on display. It promised to be a pinotphile's vision of heaven.

Pinot Days Have Come To Los Angeles: Great Wine Tasting Event!

Pinot Days have come to Los Angeles again! And Domestic Divas has your exclusive code for a 10% discount on tickets!

Pinot Days Southern California will return to Barker Hangar for its second year on January 15, and will feature serious wines and serious fun. Over 90 wineries will pour more than 300 wines and the winemakers will share their stories. Click here for a full list of exhibitors, which include two of my all time favorite wineries: Windy Oaks and Tantara!

Meatless Monday: Whole Grain Spaghetti With Marinara Sauce

Sometimes the simplest things are the best.

On Friday night, the A-Girl came over for a hike with the Adorable Monster followed by dinner.  While I've been known on occasion to attempt challenging recipes, more often than not, I prepare simple meals.

My trick to making simple food taste awesome? 

The ingredients, of course.  In fact, this is just about every chef's trick.  It's from where we draw our inspiration, and it's a large part of the reason why the food in top restaurants tastes so flipping amazing. 

For our dinner, I made a classic marinara sauce, an Italian red sauce usually made with tomatoes, garlic, onions, herbs and spices, which I served over a whole grain spaghetti.  I added a healthy portion of fresh organic basil, a highly fragrant leafy herb which gained popularity as the main ingredient in pesto and showcases a variety of awesome health benefits, like protecting cells from free radical damage and aiding in the immune system by inhibiting the growth of bacteria.  This turned out to be the perfect post-Runyon hike meal - a hearty pasta dish accompanied by my famous Roast Cauliflower which I topped with dried cherries, parsley and pine nuts.   Everyone loved it, and the Adorable Monster only tried to hump the A-Girl, who he must consider his girlfriend, one time. 

Whole Wheat Spaghetti With Marinara Sauce
Serves 6 people
Cooking time:  40 minutes

Ingredients
2 boxes whole grain spaghetti (I used one made with spelt flour)
parmesan reggiano
pinch of sea salt

marinara sauce:
2 tablespoons extra virgin olive oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes
1 teaspoon fresh oregono
1 teaspoon fresh thyme
1 bay leaf
2 tablespoons fresh basil, julienned
salt and pepper

Directions
To make the marinara sauce, heat the olive oil over medium heat.  Add the onion and garlic and cook until softened (8-10 minutes).  Add the thyme and carrot and cook for 5 minutes, until carrot is very soft.  Crush the tomatoes with your hands (I love this part!) and add them and their juices.  Add the bay leaf.  Bring to a boil, stirring often, and then lower the heat and simmer for 20 minutes.  Add the thyme, oregano and basil and simmer for 10 more minutes.  Season with salt and pepper.  This sauce keeps for 1 week in the fridge and 6 months in the freezer.

Meanwhile, bring a pot of salted water to a boil.  Add the whole grain spaghetti and cook for about 8 minutes, or until al dente.  Do not overcook.  Drain and rinse with water and toss with a little olive oil to prevent sticking.

To plate, place some pasta in a wide-bottomed bowl and smother with a generous portion of marinara sauce.  Top with a little fresh grated parmesan reggiano.  Enjoy!

Source For Ingredients
organic canned whole tomatoes (Muir Glen) and organic whole grain spelt spaghetti (Vita Spelt) from Whole Foods

organic onion, organic garlic and organic carrot from Studio City Farmers Market

organic basil from Trader Joe's

parmesan reggiano from Surfas

Wine Pairing
We started with a bottle of Copain 2006 Syrah (Robert Parker 95-97 points) from the James Berry Vineyard.  We'd recently tasted the Saxum 2006 James Berry Vineyard, Proprietary Blend (Parker 95 points) and wanted to compare the two wines.  I must admit that we slightly preferred the Copain, at least at this early stage.  But they're both fabulous wines - big boys with an inky-black color and super concentrated fruit.  I'll be interested to taste them both again down the road once they get some age under their belts.  You know we'll be drinking them...

Then, we followed it up with a Cabernet Sauvignon from Anthill Farms.  While we've imbibed copious amounts of Anthill Farms Pinot Noir, for which they're known, we'd never tasted their Cabernet Sauvignon, in part because they just made it for the first time.  So on this night, we popped a bottle of their 2007 Cabernet Sauvignon, Timber Crest Farms, Dry Creek Valley.  It drank great for the first fifteen minutes, but then faded.  We capped it and let it rest until the following night, when we re-tasted it.  I enjoyed it much more on the second day - it mellowed, and some of its mustiness faded, allowing more of the fruit to shine.  I was reminded once again that wine is such a temporal creature, always changing, morphing, elusive yet endearing, welcoming, yet challenging. 

Braised Pork Belly With Soft Polenta

Oh, the decadence!  Oh, the layers of fat and meat and more fat!  Oh, heavenly belly of pork!  

Alright, so maybe I'm not much of a poet, but if anything in the culinary universe inspires one to burst into spontaneous iambic pentameter or even just haiku, it's pork belly.  Yes, this is the cut of meat that is cured into bacon, which is how most Americans know pork belly.  Fresh pork belly, long popular in Asia and other regions of the world, hadn't made much of a dent on America's palate until recently.  David Chang of NYC noodle bar Momofuku who is famous in part for his pork belly buns even admits that a decade ago, he couldn't have called them "pork belly" and expected to sell them (by the way, I love the Momofuku cookbook and referred to it when constructing this dish).

Well, folks, that has all changed.  Bacon's popularity as a big culinary trend seems to have led people to discover pork belly itself.  Well, some people at least, like myself.  So, over the weekend, with visions of Animal's BBQ Pork Belly Sandwiches (see side picture) dancing through my head, I undertook my first attempt to braise the crap out of a fresh piece of pork belly.  Well, first I rubbed it with a mixture of salt, sugar, nutmeg and cardamom, wrapped it tightly and let it sit overnight.  Then, I braised the crap out of it in my brand new oven at 325 degrees for bordering on four hours.   During this time, I occasionally basted it in its own fat and braising juices.

Finally, after an excruciatingly long wait, I dished it up over a plateful of soft polenta.  Kuzak and I settled down before out plates and regarded our hunks of pork belly, nestled on their soft polenta pillows, topped with a piece of crispy sage.  "If it sucks, we can order pizza," I reassured him, knowing culinary experiments can go really well, or really poorly.  With that, we both tucked into our dishes and let out little noises of pleasure.  I'll sum it up this way.

Braised Pork Belly = A Little Piece Of Culinary Heaven

The luscious, velvety pork belly melted into the polenta, which it turns out is the perfect receptacle for pork belly juices.  This dish was an absolute winner, and I would make it again in a heartbeat (but not too often, if I'd like to avoid a heart attack).  And I even had two leftover chunks of braised pork belly.  No, I didn't give them to the Adorable Monster, though he did get to lick some plates.  Instead, I transformed them into pork belly ravioli the next night.   Now, that's a revelation.  Stay tuned for that recipe coming up next week!

Braised Pork Belly With Soft Polenta
Serves 4 people
Cooking time: 3-4 hours

Ingredients
1 pound fresh pork belly
1 tablespoon grapeseed or canola oil
2 cups chicken stock
1/4 cup tamari
1 cup water
1/2 cup polenta (grits)
2 cups filtered water
1/4 cup parmesan reggiano, grated
1/2 teaspoon salt
4 pieces of sage
1 tablespoon olive oil

Rub
1/4 cup Kosher salt
1/4 cup sugar
1 teaspoon ground nutmeg
1 teaspoon ground cardamom 

Directions 

Mix together the rub ingredients and rub it all over the fresh pork belly.  Wrap tightly in plastic and allow to sit in the fridge for at least twelve hours but not longer than twenty-four hours (overnight).

Preheat the oven to 325 degrees.

Remove the pork belly from the fridge and pat it dry.  Cut it into four pieces of equal size.  Next, heat the grapeseed oil in a braising pan over medium-high heat.  Quickly, sear the pork belly pieces on all sides until golden brown.  Add the chicken stock, tamari and water to the pan.  Cover tightly and place in the oven.  Braise the pork belly for about three to four hours, occasionally basting the pieces and making sure they stay moist.  If needed, more water can be added.

Once the pork belly has taken on a pillowy texture and is fork tender, remove from the oven and allow to cool slightly.

Meanwhile, add the 2 cups of filtered water, polenta (grits) and about 1/2 teaspoon of salt to a pot and bring to a boil, stirring constantly.  Cover and reduce to a simmer.  Cook for 5 minutes or until they reach desired consistency.  Stir in the parmesan and season to taste with salt and pepper.  Finally, fry the sage leaves in the olive oil over medium-high heat and allow to drain on a paper towel.

To plate, spoon the soft polenta onto a plate in a circle.  Top with a piece of braised pork belly and place a crispy sage leaf on top.  Enjoy!

Source For Ingredients
fresh pork belly, tamari, grapeseed oil, organic olive oil, organic sage, organic grits, organic nutmeg, organic cardamom, Kosher salt and organic chicken broth from Whole Foods

parmesan reggiano from Surfas

Wine Pairing
We paired a bottle of Carlisle 2007 Zinfandel, Carlisle Vinyard, Russian River Valley with the braised pork belly ($40 off the mailing list/SOLD OUT).  Robert Parker rated this wine 93 points.  It's not entirely Zinfandel, but rather a blend of 92% Zinfandel and the rest Carignan, Petite Sirah, and a few other Mediterranean red grapes.  The wine is a deep, purple color with hints of pepper and dark fruit on the palate, perfect to stand up to the very rich, braised pork belly. A truly great wine from a great producer!

Click here to visit the Carlisle's website

And check out my new pages pages at the top of my blog, including my brand new Wine page!  Or, just click here!

Love By The Glass: Virginia Wine Week March 22-28!

Thomas Jefferson accomplished some amazing feats, but he also failed... to make great wine in Virginia!  And since that time, many have struggled to succeed in his stead with little success.  However, that has all changed.  Virginia now boasts a growing array of wineries which make diverse varietals such as Viognier, Cabernet Franc, Petit Verdot, Bourdeaux-style blends, sparkling wine and the native Norton.  The state boasts more than 155 wineries and nine different wine producing regions.

An admitted wine snob, I was biased against anything produced on the East Coast, let alone in Virginia, but one winery changed my mind: Villa Appalacchia.  Located off the Blue Ridge Parkway in Floyd County, this winery is the brainchild of winemakers Susanne Becker and Stephen Haskill and specializes in Italian varietals.  They also happen to be friends of my parents and they toted over a few of their bottles last summer when invited over for a dinner party.  Not only did I adore their Pinot Grigio (rich with nice minerality), but I also love their red wines, including Sangiovese and Primitivo. 

Having been won over, I have completely changed my tune about Virginia wines. With modern technology, it's suddenly possible to produce great wines just about anywhere, and if you look at the world map, new wine producing regions are constantly popping up all over the place.  Still don't believe me about Virginia wines?  If you're a local, then coming up March 22-28 will be your chance to check them out for yourself.  Love By The Glass, the first ever Virginia Wine Week, will hit more than 100 participating restaurants and wine shops across the state which will add at least two Virginia wines for sale by the glass.  Look for the posters or visit Virginia Wine to find participating businesses.

While these wineries haven't yet reached the heights of France or Napa yet, with talent and support, you never know what could be possible!  Plus, as a huge fan of eating and drinking local product (I mostly shop at farmers markets and our wine cellar is mostly stocked with California wines), having a great local wine region is a huge plus.  So if you can, check out Love By The Glass (what a great name!).

Click here to read more about Virginia Wine Week!

Click here to visit Villa Appalacchia's Website!

Wine of the Week: Carlisle 2007 Two Acres, Russian River Valley

Divas, it's almost Friday, and you know what that means! 

The weekend is almost upon us.  And what's on many of our minds?  Well, if you're anything like Kuzak and me, you're already contemplating 1) what you're going to cook, and 2) what you're going to drink.  In the service of part two, I thought I'd write about Carlisle, one of our favorite California wineries. 

Located in Santa Rose (Sonoma County), Carlisle produces top quality old vine, vineyard designated Zinfandel and red Rhone blends (syrah, grenache, mourvedre and petite syrah).  The other week, Kuzak and I popped a bottle of their 2007 Two Acres red wine, a Rhone blend dominated by mourvedre (84%), but also containing petite syrah, carignane, alicante bouschete and syrah.  A highly unusual blend to say the least, which made us all the more excited to taste it.  Foremost on my mind as we readied our first taste, was famed Chauteauneuf Du Pape winery Chateau de Beucastel which also makes mourvredre-dominated wines, and happens to be one of my favorite producers in the world. 

The Two Acres was amazingly concentrated with dark ruby coloring and cherry flavors and velvety on the tongue and through the finish.  This wine would hold up well to robust meat and food, spice, flavor.  It's a big wine, the perfect antidote to the cold winter chill.  Given its excellence in youth, it is clear that this wine has the ability to age well over the next decade, or maybe more.  And yes, it did call to mind Chateau de Beaucastel, but displayed its Sonoma Coast terrior beyond the shadow of a doubt.  It's easy to see why Robert Parker rated several of the 2007 vintage between 94 and 97 points (big scores!), and this wine 90 to 92 points. 

A fabulous wine from a fabulous winery, and I can't wait to try more of the bottles nestled in our cellar!  

Pricing
Most of Carlisle's wines are very reasonably priced, costing between $35 and $45 dollars on release.  While their website is sold out of the Two Acres, it can be purchased from secondary retailers for around $39.99/bottle.  This is a very reasonable price for this quality of wine.

As always, I highly recommend joining their mailing list for first crack at their releases at the best prices! We're members.   Click here for their mailing list.

Click here to buy the 2007 Two Acres from Woodland Hills Wine Company for $39.99/bottle!

Winery Information
Carlisle Winery & Vineyards

P.O. Box 556
Santa Rosa, CA 95402

(707) 566-7700
wine@carlislewinery.com

Click here for Carlisle Winery's website!

My Favorite Wine Columnist, My Favorite Wine Bar & The Wall Street Journal!

Lou's Wine Bar

Alright, divas, when I get excited about something I just have to share it, so here it goes.  My favorite wine columnist, Lettie Teague, is now writing for The Wall Street Journal.  Even more exciting, in her new article on Hungarian wines, which are the new front in the wine world, she interviews Lou Amdur, owner and proprietor of Lou, my favorite wine bar in Los Angeles!  There's even an adorable little picture of him pouring wine from his usual spot behind the bar. 

Wow, two of my favorite wine people tied up together in one package! 

Oh, yeah, and the article is interesting, too.  For years, I've known that Hungary produces excellent wines.  I had the opportunity to taste some of them on a trip to Budapest years ago (a city I loved and to which I would readily return).  However, the rub was that precious few of them were being imported to the U.S.  Well, folks, that is all about to change!

CLICK HERE TO READ LETTIE TEAGUE'S ARTICLE ON EASTERN BLOC WINES!

CLICK HERE TO READ MY MOST RECENT REVIEW OF LOU!

Pinot Days this SUNDAY at the Santa Monica Airport Hanger!

Divas, I just wanted to let you all know about a big Pinot Noir tasting even this Sunday at the Santa Monica Airport Hanger.

The tasting features over 70 wineries and 200 wines, but it will cost you $50 to get in the door - $45 if you offer up the 10% off LA Weekly reader code (enter the code LAWeeklySC10 when you buy your tickets).  Keep in mind that the entry price is less than what most of these bottles cost.

CLICK HERE TO PURCHASE TICKETS!

Wine of the Week: Justin 2007 Cabernet Sauvignon

Welcome to Wine of the Week!

Today, I'm bringing you one of my favorite low-priced California cabs.  I know, low price and cabernet rarely go hand in hand.  And if you happen to risk buying one, it's an oaky, syrupy mess that promises a headache or worse the next day.  Good quality cabernet typically costs an arm and a leg (and maybe the Adorable Monster, too), which is why the majority of Kuzak's cellar is composed of Syrah, Rhone-blends and Pinot Noir (more bang for the proverbial buck).

However, sometimes there's an itch than only cabernet can scratch, and if you're on a budget, than look no further than Justin Vineyards excellent Cabernet Sauvignon!  Kuzak and I discovered this gem of a Paso Robles winery years ago at Wally's, a fantastic wine store in Los Angeles, and we've been drinking it on and off ever since.  We recently picked up two bottles in Florida and served them with a dinner I cooked of meaty pasta and "Bruleed" Delicata Squash.

What's great about Justin's 2007 Cabernet Sauvignon is that while, yes, it has some oakiness (a mix of French and American oak sweetness to be exact), it's restrained and in balance with the fruit and the tannins.  This is a concentrated wine, deep in color, with a long finish that can stand up to any protein you hurl its way.

And the price is right!  This wine costs only around $20/bottle.  For Cabernet.  Sauvignon.  From California.  That won't kill your palate.  Need I say more?

Pricing:

As mentioned, the Justin is a good-quality, reasonably priced cabernet sauvignon, a rarity these days.  We scooped up two bottles at a large wine store in Florida for around $20/bottle.  Justin sells the 2007 Cabernet on their website for $26.25/bottle ($21/bottle if you join their wine club).  However, a quick Google search yielded merchants who were selling it for prices as low as $18.99/bottle (Wine Access).

CLICK HERE TO BUY FROM WINE ACCESS FOR $18.99!

CLICK HERE TO BUY DIRECT FROM JUSTIN & FIND OUT ABOUT THEIR WINE CLUB!

Winery Information:

Justin Vineyards
11680 Chimney Rock Rd.
Paso Robles, CA 93446
(805) 238-6932

Not only do they make great wine, but they also boast a 5 star hotel on their 160 acres in Paso Robles (midway between LA and SF).  Visit their website to read all about it!

CLICK HERE FOR JUSTIN VINEYARDS' WEBSITE!

Great Wine Article by Wine Legend Robert Haas: Viogner, Oursins & Age!

Chicken Sausage Ragu 

HAPPY NEW YEAR!

I made a fabulous dinner last night of my Chicken Sausage Ragu with whole grain pasta and Bruleed Delicata Squash with Basil, Pepitos & Goat Cheese (recipe forthcoming).  We paired the meal with a bottle of Tablas Creek 2005 Espirit de Beaucastel, which I was thrilled to find at the Whole Foods in Boca Raton, and two bottles of Justin 2007 Cabernet Sauvignon, one of my favorite reasonably priced California cabs that sells for around $20/bottle.

I'll be back to full time posting next week, but in the meantime, check out this great article by Robert Haas, legendary importer and the founder and winemaker at Tablas Creek!  It's on one of my favorite wine blogs - the award-winning Tablas Creek blog.  The article is a reflection on everything from wine to sea urchins to the effects of time on us all.

CLICK HERE TO VIEW THE ARTICLE BY ROBERT HAAS!

Wine of the Week: Sine Qua Non 2005 Mr. K The Strawman

Usually for my Wine of the Week column, I prefer to feature wines that are of the more cost-friendly variety, but this week I'm compelled to violate this preference.

The reason?

Because I've just tasted one of the most incredible wines of my lifetime: Sine Qua Non's legendary 2005 Mr. K The Strawman.

However, this story doesn't begin on Christmas Eve, when The Wine Lover popped the bottle, and I took my first sip of the liquid gold.  Rather it began years ago when I first read about cult winery, Sine Qua Non, shortly after moving to Los Angeles.  Maybe it was their decidedly eccentric names for their wines, or the fact that many consider their Grenache to be the finest in the New World, or the fact that they make their wines in a garage in Ventura, but whatever the reason, I fell in love with the idea of this winery right away.

I say idea because until this Christmas Eve, I had never actually partaken of their wine.  Sure, we've been wait-listed to join their mailing list for years, receiving our biannual we regret to inform you that we don't have any of our precious wine for you consolation postcards (you other wait-listers know what I'm talking about), and sure, I've admired their wines on restaurant wine lists, priced far higher than I have ability to pay, and in wine stores on occasion, also priced far higher than I have ability to pay, but I've never had the opportunity to sample their fermented grapey beverages.

That is, until The Wine Lover's 60th birthday rolled around this June (click here to see the photo gallery of the wines we drank in celebration).  To put it mildly, my father is impossible to buy gifts for, and even more impossible to surprise.  This left Kuzak and me in a conundrum.  What to gift him for this landmark day?  After much research, Kuzak located a half bottle of the Sine Qua Non 2005 Mr. K the Strawman, rated the coveted 100 points by Robert Parker.  It would be a kingly birthday gift, one that I'll admit was at least a little bit self-serving.  It's true that I hoped to sample a taste for myself when the time came to drink the bottle.

That day finally rolled around this Christmas Eve, with both Kuzak and I back in Floyd for the holidays, once again in close proximity to The Wine Lover's cellar.  After a spectacular meal, if I do say so myself, of Homemade Goat Cheese Ravioli with bruleed delicata squash, red kale and walnut oil, and an main course of a deconstructed lobster chowder with saffron and bacon, we cleared the table and prepared ourselves for our first taste of Sine Qua Non.

To quote Robert Parker, this wine made from 100% Marsanne grapes from the Beckman Vineyard, has "remarkably low alcohol (7.5%), a whopping 392 grams of residual sugar per liter, and exceptional acidity (6.4 grams of acid per liter)."  The color of the liquid is an intensely deep gold, and the nose is spectacular beyond belief, but only hints at the majesty that lies within the glass.  From the first sip, I instantly understood the reason for the rave reviews - this wine was complex beyond belief, with harmonious notes and deep layers of flavor, and an excruciatingly long finish of caramel and burnt sugar.  It was a complete revelation in a glass, and a wine I will never forget.  I can still summon up the ghostly taste in my mouth as I write this now.

Without question this is the finest sweet wine that has ever hit my tongue, and maybe that will ever hit my tongue.  Parker calls it, "one of the most singular sweet wines I have ever tasted, and goes on to write, "this one is as complex and intense as any sweet wine made in the world."

Is there anything left to say?

Sine Qua Non lives up to the hype, and then some.  I hope you all deign to taste this wine one day.  Now, if only Kuzak and I could off the darned wait list, we might finally get to try their Grenache!

Here's to hoping!

Pricing:

I'm not going to lie - this wine is hard to come by and quite pricey!  But if you are a true wine lover, like my father, this is the perfect way to commemorate a special day.  For the sake of this post, I was able to locate a half bottle from JJ Buckley Fine Wines for $224.99.  I know that seems high, but for the quality, it's a bargain compared to what people are paying for Bordeaux and Burgundy these days.  For this wine, I'd suggest looking at auctions, too.

CLICK HERE TO BUY ON JJ BUCKLEY FINE WINES!

Winery Information:

Sine Qua Non
Ventura County, CA

Well, divas, they don't have a website. To get on the waiting list (rumored to have more than 4000 people on it, including Kuzak, and wait times exceeding 5 years), you can phone (805) 649-8901 for instructions.

Wine of the Week: PB Hein 2007 Syrah Rose from WTF LA's December Tasting at City Sip

For this week's wine, I'm featuring PB Hein's 2007 Syrah Rose.

Yup, you heard me right!  It's a Syrah Rose.

And yup, I'd never tasted one either, until I ventured to WTF LA's wine tasting at City Sip last week (12/2/09), hosted by my pal, the lovely Leah.

Palate Food & Wine Burgundy Wine Tasting - Saturday December 5th from 1PM to 4PM!

Wow, the holidays really are packed with great events!  Coming up this Saturday, my favorite wine bar in LA is hosting a great Burgundy wine tasting event featuring the 2007 vintage, which I hear is incredible.  It's a walk around tasting the the cost is $30/person, a real bargain since we're talking about piggy-bank-breaking Burgundy here.  In addition to tasting all the wines, they're for sale out of Palate's wine shop, and many of these wines start at under $20/bottle (but range up to near $200).

If you're interested, call or email them to sign up quick!  They say space is limited.  There's a good chance Kuzak and I will hit this up (after we go to Eat My Blog for goodies that morning)!  What's could be better than dessert and Burgundy all in the same day?  I guess Christmas really has come early this year!

Event Information:

What: Walk Around 2007 Burgundy Wine Tasting
When: Saturday, December 5th from 1PM - 4PM
Where: Palate Food & Wine (933 S. Brand Blvd., Glendale, CA 91204)
Cost: $30/person

To reserve call (818) 662-9463 or email merchant@palatefoodwine.com.

The Tasting Lineup: 

Vrignaud, Domaine Chablis $21.99

Lafon, Héritiers du Comte Mâcon-Milly-Lamartine Clos du Four $32.99

Leroux, Benjamin Auxey-Duresses Blanc $39.99

One of our absolute favorite Vosne-Romanée sources, Gérard Mugneret produces wines of impressive purity and richness. Unfortunately, a long list of private clients tend to absorb most of his production though we're happy to take as much as is made available. The Passetoutgrain here, along with that of Michel Lafarge, is as good an example of this as you'll find and a lovely wine to enjoy while the others age. As for the Bourgogne and Vosne Romanée village, we feel that these are peerless, reference standard bottlings.

Mugneret, Gérard Bourgogne Passetoutgrain $21.99

Mugneret, Gérard Bourgogne Rouge $29.99

Mugneret, Gérard Vosne-Romanée $59.99

One of the highlights of any of our frequent Burgundian excursions is a tasting with the talented David Croix at Maison Camille Giroud, the most exciting of all of Burgundy's « micro » negociants Since his first vintage in 2001, David has managed to establish himself as one of Burgundy's great young winemakers by issuing one stellar vintage after another from his astounding Chambertin down to the most humble Bourgogne bottlings. We feel that there are no better values in the Côte de Beaune and this lineup of sub-$30 from Bourgogne to 1er Cru bottlings is compelling indeed.

Giroud, Camille Bourgogne Rouge $25.99

Giroud, Camille Bourgogne Hautes-Côtes de Beaune Au Crêtot $29.99

Giroud, Camille Marsannay Les Longeroies $28.99

Giroud, Camille Santenay $29.99

Giroud, Camille Maranges Le Croix Moines $29.99

Benjamin Leroux, young superstar winemaker at Comte Armand for the last decade, started his own negoce business with the 2007 vintage and the results are promising.

Leroux, Benjamin Nuits-St.-Georges Les Allots $54.99

This is one of the most exclusive addresses in Burgundy with holdings in not only all the great terroirs of Chambolle-Musigny but also the famed monopole Clos de la Maréchale in Nuits-St-Georges, a family holding which had been on lease to maison Faiveley for fifty years ending in 2003. While the Faiveley bottlings were impressive for their sheer power, Mugnier has managed to infuse a bit of Chambolle elegance into his version with impressive results.

J.-F. Mugnier Nuits-St.-Georges Clos de la Maréchale $64.99

Sylvain Cathiard produces an impressive array of Vosne-Romanée, none more so than his elusive, dare we say mythic bottling of Malconsorts, one of Burgundy's greatest vineyards, it's premier cru rating be damned. It's proximity to La Tache may be rather suggestive but Malconsorts has it's own charms. Less structured than the premiers crus which lie north of town but generally finer with more flair and fat. this one wine is reason enought o come to this tasting.

Cathiard, Sylvain Vosne-Romanée $82.99

Cathiard, Sylvain Vosne-Romanée Aux Malconsorts $189.99

Wine of the Week: The Ojai Vineyard 2005 Fe Ciega Santa Rita Hills Pinot Noir!

This week, I'm sharing with you one of my favorite recent Central Coast pinot noirs from The Ojai Vineyard - the 2005 Fe Ciega Pinot Noir!

While many of the California pinot noirs has been blowing up with big fruit and bigger alcohol, in recent years, Ojai winemaker Adam Tolmach has been quoted as saying that even though his wines were getting high scores from Robert Parker, he was no longer enjoying drinking them himself.  So he made the bold move to pull them back and fashion them in a lighter, more Burgundian style.

The results?

Heavenly!

When I first tasted the 2005 Fe Ciega over a year ago, I was head over heals in love!  It was such a nice departure from the style I'd grown to associate with California pinot - delicate fruit, lighter body, great balance and finish, a daintier, gentler wine, but still a powerhouse.  I immediately moaned in pleasure and then coaxed Kuzak to order more bottles.  So the other week, we popped another one and, not surprisingly, the wine is still drinking beautifully, with hints of strawberries and tart fruit.

Not surprisingly, while Robert Parker gave the 2005 Fe Ciega 91 points, and a decent but not ecstatic review, Allen Meadows, widely considered the leading expert on pinot noir in the world who runs the subscription-only Burghound website, gave the wine a whopping 92 points (that's a big score from a tough critic). I guess it just proves that wine is all about personal taste, and as far as my taste goes, the 2005 Fe Ciega gets a big thumbs up!  Or maybe that's two thumbs up!  But who's counting?

Pricing:

The Ojai Vineyard makes a variety of whites and reds (they produce around 6000 cases per year from 15 different bottlings) with an array of pricing.  Many of the whites start under $20 and the reds not much higher, so they offer a lot of affordable choices. The 2005 Fe Ciega can be purchased from K&L Wines for $49.99, reflective of its high scores and age.

As always, I recommend visiting Ojai's website and signing up for their list to get the best bargains going forward!

CLICK HERE TO PURCHASE A BOTTLE FROM K&L WINES!

Winery Information:

The Ojai Vineyard
P.O. Box 952
Oak View, CA 93022
(805) 649-1674
info@ojaivineyard.com

CLICK HERE TO VISIT THEIR WEBSITE!

WTF LA Wine Tasting at City Sip!

Divas, just wanted to alert you to a fun wine tasting event coming up this Wednesday night that I'll try to hit up!

WTF LA (Wine Tasting For Los Angeles run by my BDFF Leah) will be hosting a wine tasting at City Sip on December 2nd from 7:30PM - 10:30PM.  The cost for the tasting is $10, but then you get a $10 discount off any purchases of wine or gift baskets.  For those of you who have never been, City Sip is one of my favorite wine bars, featuring a big selection of unique, family-owned wines.

So you can get your tasting on AND purchase great holiday gifts at the same time!  Who knew drinking wine could be so productive?

Event Information:

When:  Wednesday, December 2, 2009
Time:  7:30PM - 10:30PM
Where:  City Sip (2150 W Sunset Blvd, Los Angeles, CA 90026, (213) 483-9463)

CLICK HERE FOR WTF LA'S WEBSITE!

CLICK HERE FOR CITY SIP'S WEBSITE!

Wine of the Week: Pisoni Estate 2007 Santa Lucia Highlands Pinot Noir

This week I'm writing about an exceptional bottle of Central Coast wine: the 2007 Pisoni Estate 2007 Pinot Noir!

Now, some of you Central Coast fans may have come across the name Pisoni on your tasting travels because most of their exclusively pinot noir grapes are sold to other winemakers, who then make their own Pisoni single vineyard pinots (like my winemaker friend, Bill Cates of Tantara - did I mention that I love his Pisoni?). The Pisoni family began growing grapes in 1982, but it wasn't until 1998 that they started retaining a small percentage of their grapes to make their own estate bottling. I should also mention that the Pisoni family is committed to using sustainable practices in their vineyard, so that it may be shared with future generations.

Given the quality of their grapes, it wasn't a huge shock to learn that their most recent effort had garnered high praise and high scores from many of the top wine critics (Robert Parker gave it a whopping high 96 and dubbed it "an exceptional effort").  We ordered a few bottles when our offering came and stowed them in our cellar, finally opening one for a dinner party we threw last weekend for some wine-loving friends.

Holy Cow! 

I know that's not exactly refined language, but seriously, this wine sang from the glass beginning with the very first taste.  It's the kind of wine you take one sip and go, "Yum!" even if you're not a connoisseur.  This is a huge, rich, full-bodied wine, but even with all its incredible raspberry fruit, somehow it doesn't go overboard, and the flavors remain pure and strong.  The nose is also intensely aromatic and complex, and while it tastes nothing like a Burgundy, the nose reminds me of some of the best from that region.

This is easily one of my favorite wines I've tasted this year, and wow, I've had some great ones!  I highly recommend checking out Pisoni and getting on their mailing list.  They're a great operation and worth knowing about!

Pricing:

Upon release, this wine was priced around $60/bottle, a little pricier than some of the wines I've written up recently, but worth every penny!  My first recommendation is always to get on the mailing list first, which you can do via their website, so you can get access to these wines on release at the best prices. It's sold out at most wine retailers and prices have gone up, but I did manage to find one retailer who's selling it for a mere $65/bottle!  They have limited quality, so act fast! 

CLICK HERE IF YOU'RE INTERESTED IN BUYING THIS WINE!

Winery Information:

Pisoni Vineyards & Winery
P.O. Box 908
Gonzales, CA 93926
(800) 270-2525

CLICK HERE TO VISIT THEIR WEBSITE!

North American "Pinot Noir, Terroir and Thou" Wine Tasting Dinner At Lou Curated by John Haeger!

On Monday night, Lou, an intimate wine bar decorated with tree-printed wall paper and blackboards, spiffed up their usual Monday Night tasting menu with wine pairings by inviting special guest, John Haeger, to curate the wines.  Haeger's an expert in North American Pinot Noir, the best of which grows up and down the West Coast, and he chose 7 fantastic wines, each of which was lovingly paired with a course of food.  The wines all exhibited a more reserved, Burgundian style that showcased their terrior rather than the customary high-alcohol fruit bombs many of us have sadly come to associate with pinot.