Playmates!
The freshness and brightness of RSV’s Pinot Blanc invigorates your palate with each sip after a bite of this creamy risotto. The sweet peas and smoky ham play nicely off the citrus notes of the wine, while the mint lifts the sweet herb notes in the mouthwatering finish. Whether enjoying on cool or warm days, you will find ideal playmates for this versatile wine: bacon, smoked fish, pungent cheese, brilliant vegetable salads with acid-sparked vinaigrettes - all meet this wine head-on to encourage creative playtime.
Until the Next Wine….   Maria
EAT: Sweet Pea and Smoked Ham Skillet Risotto

Playmates!

The freshness and brightness of RSV’s Pinot Blanc invigorates your palate with each sip after a bite of this creamy risotto. The sweet peas and smoky ham play nicely off the citrus notes of the wine, while the mint lifts the sweet herb notes in the mouthwatering finish. Whether enjoying on cool or warm days, you will find ideal playmates for this versatile wine: bacon, smoked fish, pungent cheese, brilliant vegetable salads with acid-sparked vinaigrettes - all meet this wine head-on to encourage creative playtime.

Until the Next Wine….   
Maria

EAT: Sweet Pea and Smoked Ham Skillet Risotto

New World, Old Soul…
RSV’s Cabernet Franc from the 2011 vintage has much more in common with its brethren of the Right Bank of Bordeaux than most New World Francs. It is a lovely wine, perfect for a rich porcini-scented pasta. Its dried herb notes play nicely off the earthy mushroom flavor of ravioli that is buoyed up by salty, nutty Parmesan and butter. The succulent and subtle pork roast with a touch of woody herbs falls right into the hands of this charming Cabernet Franc. Drink now or hold this wine. It is sure to improve in the bottle for several years to come.
Until the Next Wine….   Maria
EAT: Porcini Dusted Double Chop Pork Roast
EAT: Porcini-Scented Mushroom Ravioli
EAT: Porcini-Scented Pappardelle

New World, Old Soul…

RSV’s Cabernet Franc from the 2011 vintage has much more in common with its brethren of the Right Bank of Bordeaux than most New World Francs. It is a lovely wine, perfect for a rich porcini-scented pasta. Its dried herb notes play nicely off the earthy mushroom flavor of ravioli that is buoyed up by salty, nutty Parmesan and butter. The succulent and subtle pork roast with a touch of woody herbs falls right into the hands of this charming Cabernet Franc. Drink now or hold this wine. It is sure to improve in the bottle for several years to come.

Until the Next Wine….  
Maria

EAT: Porcini Dusted Double Chop Pork Roast

EAT: Porcini-Scented Mushroom Ravioli

EAT: Porcini-Scented Pappardelle

Big Red… A big bottle deserves some big, flavorful ribs. Lest I exaggerate because of its size, this deliciously quaffable red has at least 1 million things rooting for it. The fragrant plum and dark cherry fruit with a hint of dried herb and youthful, but well-managed, tannin is perfect with these juicy ribs. The Libration doesn’t shy away from a little spice. So sidle up to the grill, get things smoking and enjoy Libration. We all need a little balance in life. I think I’ll achieve it in 1.5 L increments. Until the Next Wine….  Maria
EAT: BBQ Beef Back Ribs 
EAT: BBQ Beef Short Ribs
EAT: Beef Rib Spice Rub

Big Red…

A big bottle deserves some big, flavorful ribs. Lest I exaggerate because of its size, this deliciously quaffable red has at least 1 million things rooting for it. The fragrant plum and dark cherry fruit with a hint of dried herb and youthful, but well-managed, tannin is perfect with these juicy ribs. The Libration doesn’t shy away from a little spice. So sidle up to the grill, get things smoking and enjoy Libration. We all need a little balance in life. I think I’ll achieve it in 1.5 L increments.

Until the Next Wine….
Maria

EAT: BBQ Beef Back Ribs

EAT: BBQ Beef Short Ribs

EAT: Beef Rib Spice Rub

Vintage and Vineyards
POV is born in the vineyards. Each vintage, the twists and turns of nature are captured in the bottle - water, sunlight, and the rise and fall of temperature. POV is never paint by number and therein lies its beauty.
Each season brings forth its vegetables. These too are at the mercy of nature. Ideal growing conditions produce a bounty, while less than ideal have us competing for whatever shows up at the market. In this way, Nature has the ultimate power to dictate what arrives on our plate. I think about this often. 
Fideo has the ability to deliciously capture what nature has provided and serve it forth in one pan. The fennel in this recipe beautifully mirrors the hint of anise in POV. The broken noodles absorb the flavor of the vegetables and smoky ham which complement the high-toned, plum, and dark fruits edged with a bit of dried herb found in POV. In simpler terms the Fideo and POV sing together.
Make the Fideo a bit ahead of dinner and let it sit and cool to warm before serving. This will give you a nice break and allow you to visit with your family and friends before sitting down to a deliciously simple meal.
Until the Next Wine….   Maria
EAT: Toasted Fideo with Fennel, Smoked Ham and Black Olives

Vintage and Vineyards

POV is born in the vineyards. Each vintage, the twists and turns of nature are captured in the bottle - water, sunlight, and the rise and fall of temperature. POV is never paint by number and therein lies its beauty.

Each season brings forth its vegetables. These too are at the mercy of nature. Ideal growing conditions produce a bounty, while less than ideal have us competing for whatever shows up at the market. In this way, Nature has the ultimate power to dictate what arrives on our plate. I think about this often.

Fideo has the ability to deliciously capture what nature has provided and serve it forth in one pan. The fennel in this recipe beautifully mirrors the hint of anise in POV. The broken noodles absorb the flavor of the vegetables and smoky ham which complement the high-toned, plum, and dark fruits edged with a bit of dried herb found in POV. In simpler terms the Fideo and POV sing together.

Make the Fideo a bit ahead of dinner and let it sit and cool to warm before serving. This will give you a nice break and allow you to visit with your family and friends before sitting down to a deliciously simple meal.

Until the Next Wine….   
Maria

EAT: Toasted Fideo with Fennel, Smoked Ham and Black Olives

Simple and Complex
Complex yet subtle wines are best served with simple fare. A complex dish might cause the nuances of a wine to be lost. We’ve all seen the movie Sideways where, ironically, the scene with Miles biting into a burger with his bottle of Cheval Blanc shows his purest pleasure. Who needs fancy when you can have sincerity? These meatballs are simple and delicious and serve as the perfect foil to the subtly complex Marcien.
The benefit of bottle age has smoothed the sharp edges of its youth, yet the flavors and aromas of deep plum, sour cherry and graphite with a whisper of dried herb are fresh and vibrant. This is a wine that will continue to evolve for a good length of time but won’t slap you in the face should you choose to drink it tonight.
Until the Next Wine….   Maria
EAT: Herbed Chicken Meatballs
EAT: Couscous with Currants and Parsley

Simple and Complex

Complex yet subtle wines are best served with simple fare. A complex dish might cause the nuances of a wine to be lost. We’ve all seen the movie Sideways where, ironically, the scene with Miles biting into a burger with his bottle of Cheval Blanc shows his purest pleasure. Who needs fancy when you can have sincerity? These meatballs are simple and delicious and serve as the perfect foil to the subtly complex Marcien.

The benefit of bottle age has smoothed the sharp edges of its youth, yet the flavors and aromas of deep plum, sour cherry and graphite with a whisper of dried herb are fresh and vibrant. This is a wine that will continue to evolve for a good length of time but won’t slap you in the face should you choose to drink it tonight.

Until the Next Wine….   
Maria

EAT: Herbed Chicken Meatballs

EAT: Couscous with Currants and Parsley

Pink Delight Crisp, refreshing, delightfully scented Vin Gris is the perfect foil for this like-minded salad. The toasted sesame in the marinade and the seeds in the salad satisfy Pinot Noir’s penchant for sesame’s unique flavor. When I think of the pink I say bring on the sun and fire up the grill. It’s time for some delicious fun!


Until the next wine… Maria
EAT: Asian Chicken Salad

Pink Delight

Crisp, refreshing, delightfully scented Vin Gris is the perfect foil for this like-minded salad. The toasted sesame in the marinade and the seeds in the salad satisfy Pinot Noir’s penchant for sesame’s unique flavor. When I think of the pink I say bring on the sun and fire up the grill. It’s time for some delicious fun!


Until the next wine…
Maria

EAT: Asian Chicken Salad

A Touch of Sweet…
As I take my first sip of Pinot Gris Late, dessert isn’t the first thing that springs into my mind. The wine’s slight kiss of residual sugar brings out the pear and spice notes of the grape and also a touch of almond-like nuttiness. So instead of saving it exclusively for dessert, try it with a salty blue or a funky washed rind St. Nectare. This ethereally sweet wine balances nicely between savory and sweet. It makes a fitting end to any meal or as an afternoon aperitif. Whether you enjoy it with something savory or sweet, the first sip will have you going back for more.
Until the Next Wine….  Maria
EAT: Oatmeal Biscuits
EAT: Pecan Shortbread

A Touch of Sweet…

As I take my first sip of Pinot Gris Late, dessert isn’t the first thing that springs into my mind. The wine’s slight kiss of residual sugar brings out the pear and spice notes of the grape and also a touch of almond-like nuttiness. So instead of saving it exclusively for dessert, try it with a salty blue or a funky washed rind St. Nectare. This ethereally sweet wine balances nicely between savory and sweet. It makes a fitting end to any meal or as an afternoon aperitif. Whether you enjoy it with something savory or sweet, the first sip will have you going back for more.

Until the Next Wine….
Maria

EAT: Oatmeal Biscuits

EAT: Pecan Shortbread

OMG
The 2011 Los Carneros Pinot Noir possesses a quiet exuberance - so beautifully balanced, it aches to go with food. The beautiful, perfumed red berry fruit overlays subtle notes of “sous bois” that transitions flawlessly from the mid-palate to a long savory and mouthwatering finish, which started me thinking about earth, grains, and mushrooms. 
Farro, an ancient grain, is full of texture grounded by an earthy nuttiness. That earthiness is what captured my imagination when I created the recipes. Little birds stuffed with all kinds of things are a mainstay of so many menus in the Vineyard Kitchen so why not farro? The farro and mushroom stuffing are elevated by these elegant birds and make for a perfect match with this delightful Pinot Noir. The baked eggs nestled in a nest of kale and farro might seem like a mysterious partner to wine, but wait until you taste it. The salsa verde gives the dish a nice bright spark that meets the bright acidity of the wine head on.
Give these recipes a try then crack open a bottle of the 2011 to enjoy with your culinary efforts. Such a lovely wine, I can’t help but let out a happy sigh after each sip. 
Until the Next Wine….   Maria
EAT:  Roasted Quail with Mushroom and Farro Stuffing
EAT: Farro with Cavalo Nero, Baked Eggs, Pancetta and Salsa Verde

OMG

The 2011 Los Carneros Pinot Noir possesses a quiet exuberance - so beautifully balanced, it aches to go with food. The beautiful, perfumed red berry fruit overlays subtle notes of “sous bois” that transitions flawlessly from the mid-palate to a long savory and mouthwatering finish, which started me thinking about earth, grains, and mushrooms.

Farro, an ancient grain, is full of texture grounded by an earthy nuttiness. That earthiness is what captured my imagination when I created the recipes. Little birds stuffed with all kinds of things are a mainstay of so many menus in the Vineyard Kitchen so why not farro? The farro and mushroom stuffing are elevated by these elegant birds and make for a perfect match with this delightful Pinot Noir. The baked eggs nestled in a nest of kale and farro might seem like a mysterious partner to wine, but wait until you taste it. The salsa verde gives the dish a nice bright spark that meets the bright acidity of the wine head on.

Give these recipes a try then crack open a bottle of the 2011 to enjoy with your culinary efforts. Such a lovely wine, I can’t help but let out a happy sigh after each sip.

Until the Next Wine….  
Maria

EAT:  Roasted Quail with Mushroom and Farro Stuffing

EAT: Farro with Cavalo Nero, Baked Eggs, Pancetta and Salsa Verde

Olive Oil - A Love Story
I grew up with olive oil. My mother kept a large silver and gold can of it in a cool, dark lower cupboard. I loved and craved the taste of it at an early age. I would dip soft chewy chunks of Italian bread into small bowls of oil for a snack. My mother would drizzle it on prosciutto and salami sandwiches, vegetables - raw and cooked, and grilled meat, fish, and poultry. Each time my mother was finished with the oil she would run her hand up the side of the can to capture the remains of the clinging oil and rub the precious drops into her hands to keep them soft. None of the oil went to waste.
I travelled to Italy early in my relationship with Rob and we stayed for a night at Tenuta di Capezzana, high in the Tuscan Hills. When I first tasted the Capezzana oil, I fell in love with it. It had a beautiful balanced acidity with a slight peppery note that caught me at the back of the throat. That evening, we dined on Bistecca grilled in the coals and drizzled with this beautiful oil. We drank lusty red wine with this simple and delicious meal as I fell deeper in love with the man that was to become my future husband. The oil remains a staple in my kitchen to this day. My daughters dip their bread in it as I did with my mother’s olive oil. Each time I twist the cap off the bottle, memories of that evening at Capezzana come flooding back.
A rich, juicy grilled steak and Cabernet Sauvignon are a natural fit. The graceful cassis and black berry fruit, combined with underpinnings of graphite, dried woody herbs, and a hint of cedar and spice from fine French oak, makes RSV Stags Leap District Cabernet Sauvignon a mighty match for a meal of steak and potatoes. The wine is sleek from balanced acidity, and possesses just enough ripe, well-managed tannin to support the fruit. The result is a slinky, sexy Cabernet with a long, lingering, savory finish. A high quality extra virgin olive oil forms a bridge between the pepper crusted steak and the wine, making it a rare and delicious match. Don’t skimp on the oil or the wine.
Until the Next Wine….   Maria
EAT: Grilled Porterhouse Steak with Arugula and Parmesan
EAT: Golden Extra Virgin Olive Oil and Sea Salt Potatoes

Olive Oil - A Love Story

I grew up with olive oil. My mother kept a large silver and gold can of it in a cool, dark lower cupboard. I loved and craved the taste of it at an early age. I would dip soft chewy chunks of Italian bread into small bowls of oil for a snack. My mother would drizzle it on prosciutto and salami sandwiches, vegetables - raw and cooked, and grilled meat, fish, and poultry. Each time my mother was finished with the oil she would run her hand up the side of the can to capture the remains of the clinging oil and rub the precious drops into her hands to keep them soft. None of the oil went to waste.

I travelled to Italy early in my relationship with Rob and we stayed for a night at Tenuta di Capezzana, high in the Tuscan Hills. When I first tasted the Capezzana oil, I fell in love with it. It had a beautiful balanced acidity with a slight peppery note that caught me at the back of the throat. That evening, we dined on Bistecca grilled in the coals and drizzled with this beautiful oil. We drank lusty red wine with this simple and delicious meal as I fell deeper in love with the man that was to become my future husband. The oil remains a staple in my kitchen to this day. My daughters dip their bread in it as I did with my mother’s olive oil. Each time I twist the cap off the bottle, memories of that evening at Capezzana come flooding back.

A rich, juicy grilled steak and Cabernet Sauvignon are a natural fit. The graceful cassis and black berry fruit, combined with underpinnings of graphite, dried woody herbs, and a hint of cedar and spice from fine French oak, makes RSV Stags Leap District Cabernet Sauvignon a mighty match for a meal of steak and potatoes. The wine is sleek from balanced acidity, and possesses just enough ripe, well-managed tannin to support the fruit. The result is a slinky, sexy Cabernet with a long, lingering, savory finish. A high quality extra virgin olive oil forms a bridge between the pepper crusted steak and the wine, making it a rare and delicious match. Don’t skimp on the oil or the wine.

Until the Next Wine….   
Maria

EAT: Grilled Porterhouse Steak with Arugula and Parmesan

EAT: Golden Extra Virgin Olive Oil and Sea Salt Potatoes

Once Bitten, Not Shy…
Merlot is known for its fruity plum and dark cherry aromas and flavors. But good Merlot isn’t just about plump fruit, a high quality rendition can carry a good dollop of tannin and a slight herbal note that adds complexity and balance to its luscious red fruit.
RSV Merlot is not shy. It sports a dark cherry core, a dusting of mineral, and a hint of dried herb character for a deep and complex wine. A Merlot such as this begs for a bit of tart fruit and the soft kiss of herbs like sage and rosemary - both found in the Rib roast and Delicata Squash recipes that follow.
Until the Next Wine….   Maria
EAT: Pork Country Rib Roast with Cranberries
EAT: Roasted Delicata Squash with Cranberries and Sage
EAT: Cranberry, Pecan and Fennel Seed Biscotti

Once Bitten, Not Shy…

Merlot is known for its fruity plum and dark cherry aromas and flavors. But good Merlot isn’t just about plump fruit, a high quality rendition can carry a good dollop of tannin and a slight herbal note that adds complexity and balance to its luscious red fruit.

RSV Merlot is not shy. It sports a dark cherry core, a dusting of mineral, and a hint of dried herb character for a deep and complex wine. A Merlot such as this begs for a bit of tart fruit and the soft kiss of herbs like sage and rosemary - both found in the Rib roast and Delicata Squash recipes that follow.


Until the Next Wine….   
Maria

EAT: Pork Country Rib Roast with Cranberries

EAT: Roasted Delicata Squash with Cranberries and Sage

EAT: Cranberry, Pecan and Fennel Seed Biscotti