tag:blogger.com,1999:blog-18545189166763902362024-03-12T17:28:05.256-07:00Wine Pairing Recipes...and moreHealthy wine pairing recipes, travel blogging and random food related musings.Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-1854518916676390236.post-24674237598791657892016-03-30T02:52:00.001-07:002016-05-09T17:12:25.258-07:00Ran-Tong (Save and Rescue Elephant Centre) Chaing Mai<div dir="ltr" style="text-align: left;" trbidi="on">
What does it look like from the top of a Thai elephant?<br />
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We made sure to ride elephants at a facility where they treat their animals well--no hooks, pins, heavy chains or mistreatment. The elephants are rescued from labor camps (mostly logging) and the riding is done to generate income to feed the elephant. One elephant can eat up to 700 pounds of food a day!</div>
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The Patara Elephant Farm and Rescue Center is in Chaing Mai, Thailand.</div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-9621939642856907502013-10-20T08:14:00.000-07:002013-10-20T08:14:02.435-07:00Luscious Red Wine Blends<div dir="ltr" style="text-align: left;" trbidi="on">
France produces the most wine of any country and for generations it was the standard bearer for high-end wines, particularly Grand Cru <b>Bordeaux</b>. A certain snobbery in French wine circles existed until the <i>Paris Wine Tasting of 1976</i> where <b>California wines won a blind tasting </b>competition judged by the premiere wine experts at the time, beating wines from the top Grand Cru chateaus of France. Suddenly, the United States was front and center on the wine stage. Our wine industry has grown astronomically since then, both in terms of volume produced, number of wineries and accolades. Top American schools like <i>UC Davis</i> have been on the forefront of research on viticulture and viniculture, bringing a <b>scientific backbone</b> to the passion, intuition and experience of the best winemakers.<br />
<a href="http://www.foleyfoodandwinesociety.com/Shop-the-Exchange/Brands" target="_blank"><img alt="Foley Food & Wine Society" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/wine-bottle-header.jpg" style="float: left; height: 230px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /></a><br />
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But, modernity is balanced with history as the French Bordeaux tradition of <b>blending red grape varietals</b> has been embraced by top American wine producers. A single varietal wine is like a solo musician. <b>A blended wine is like a symphony</b> with each varietal bringing its "voice"--a unique flavor profile, texture and color--to the mix. The winemaker can fine tune a blend like a conductor masterfully creates a well-balanced and intriguing composition.</div>
<a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=0111090b-e31f-b27f-1d5c-da59ffa676ef&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="Geoff Tate Insania Red" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Geoff-insania.gif" style="float: left; height: 94px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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Bordeaux wines are roughly divided according to the wineries' position relative to the river Garonne. "Right bank" Bordeaux like <i>Saint-Émilion</i> and <i>Pomerol</i> use <b>primarily Merlot</b>, with the other Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec and Carménère taking a smaller role. The <a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=0111090b-e31f-b27f-1d5c-da59ffa676ef&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2010 Geoff Tate Insania Red</b></a> from Three Rivers Winery in Walla Walla wine country of Washington state is such a wine. A full-bodied Bordeaux blend sporting ripe blackberries, black pepper and cured meat in the nose, it was awarded <b>91 Points</b> by <i>Wine Enthusiast</i>!</div>
<a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=6080a6ae-bb9f-c1da-40fc-f1b49d91c567&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="2007 Langtry " old="" propriety="" soldier="" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Langtry-prop-red.gif" style="float: left; height: 103px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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Another food friendly example is the <b><a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=6080a6ae-bb9f-c1da-40fc-f1b49d91c567&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank">2007 Langtry "Old Soldier Road" Propriety Red</a>, Tephra Ridge Vineyard</b> from the Guenoc Valley of Lake County, just over Howell Mountain from Napa Valley. The wine is blended from selected barrels of Merlot, Cabernet Sauvignon, Petit Verdot and Malbec from <b>highest quality fruit</b> grown on the hillside vineyard of acclaimed Tephra Ridge. Heady aromas of ripe strawberry jam, rhubarb, and spice lead to a silky soft entry. The tannins are soft, with the balanced acidity enjoy a long finish while making it food friendly.</div>
<a href="http://www.foleyfoodandwinesociety.com/product/2010-Foley-Johnson-Red-Blend--Santa-Ynez-Valley?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="2010 Foley Johnson Handmade Red Blend" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Foley-johnson-handmade-red.gif" style="float: left; height: 108px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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The "left bank" Bordeaux blends, such as <i>Château Haut-Brion</i> and <i>Château Latour</i>, highlight Cabernet Sauvignon. The <a href="http://www.foleyfoodandwinesociety.com/product/2010-Foley-Johnson-Red-Blend--Santa-Ynez-Valley?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2010 Foley Johnson Handmade Red Blend</b></a> from the Santa Ynez Valley lets the richness of Cabernet Sauvignon predominate in a wine that features red raspberry tones dancing at the higher end of the spectrum with hints of leather and sandalwood as well as vanilla and dusty earth. Individual barrels from special lots are blended to create this noble blend.</div>
<a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=ff7bae71-c796-7193-3531-a38351e84090&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="2007 Three Rivers Svelte" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/3-rivers-svelte.gif" style="float: left; height: 93px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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<i>Wine Spectator</i> liked the <a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=ff7bae71-c796-7193-3531-a38351e84090&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2007 Three Rivers Svelte</b></a> from the Columbia Valley so well they gave it <b>90 Points!</b> Deep, dense, thick, and concentrated, it is an absolute blockbuster from the <b>stellar 2007 growing season</b>. Three Rivers Winery's flagship red blend, this profound wine is created after every barrel in their cellar is rated for color, aromatics, flavors, varietal and site accuracy, balance, intensity and complexity--then individually selected and blended.</div>
<a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=f63b7a98-9224-8f48-a452-85a07a21a586&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="Chalk Hill red wine" src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Chalk-hill-red.gif" style="float: left; height: 106px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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For a very special occasion, the 1.5 liter magnum of the <a href="http://www.foleyfoodandwinesociety.com/index.cfm?method=products.productDrilldown&productid=f63b7a98-9224-8f48-a452-85a07a21a586&pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2008 Chalk Hill Red Blend</b></a> delivers the ultimate expression of the famed Chalk Hill estate winery. The fruit is from low yielding, exposed, rocky, hillside estate vineyards that produce <b>intense, extracted flavor</b> in the grapes. Each lot was harvested and vinified separately-- a labor-intensive and costly procedure that yields a superior wine.</div>
<a href="http://www.foleyfoodandwinesociety.com/product/2011-Roth-Estate-Heritage-Red?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="2011 Roth Heritage Red " src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Roth-Heritage-red.gif" style="float: left; height: 99px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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Zinfandel is commonly thought of as "California's wine grape" due to its popularity in the Golden State and long history that dates back to the Spanish missions. You can sample this "New World" blend in the <a href="http://www.foleyfoodandwinesociety.com/product/2011-Roth-Estate-Heritage-Red?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2011 Roth Heritage Red</b></a> that spotlights beautiful notes of blueberry pie, cherries and vanilla in a well-structured wine or the <a href="http://www.foleyfoodandwinesociety.com/product/2010-Sebastiani-Heritage-Red--Sonoma-County?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><b>2010 Sebastiani Heritage Red</b></a> from Sonoma County, redolent with aromas of black olive, Earl Grey tea, black pepper, dark cherry and cedar/oak overtones. It's a fruit-forward blend with flavors of blackberries, blueberries and a blast of caramel/coconut oak.</div>
<a href="http://www.foleyfoodandwinesociety.com/product/2010-Sebastiani-Heritage-Red--Sonoma-County?pageID=9de2a8ff-cda4-0fcc-1451-92fe73d08033&sortBy=PriceDesc&maxRows=10&" target="_blank"><img alt="2010 Sebastiani Heritage Red " src="http://www.foleyfoodandwinesociety.com/assets/client/Image/The-society-blog/Red-wine-bottles/Sebastiani-Heritage-red.gif" style="float: left; height: 98px; margin-bottom: 5px; margin-top: 5px; width: 400px;" /></a><br />
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The <i>Foley Food & Wine Society</i> encompasses a wide range of red blends, perfect for pairing with a great meal or for a red blend tasting party! Browse our selection of red blends <a href="http://www.foleyfoodandwinesociety.com/Shop-the-Exchange/Red-Blends"><span style="color: #d52c2a;">HERE</span></a>.</div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-85910863518682679302013-10-20T08:10:00.000-07:002013-10-20T08:10:16.766-07:00Fred Brander: "King of Sauvignon Blanc"<div dir="ltr" style="text-align: left;" trbidi="on">
What could be better on a gloriously sunny Southern California Saturday than to visit the friendly winery of <b>Fred Brander</b>? Known around Santa Barbara wine country as the "<b>King of Sauvignon Blanc</b>", Fred "really knows his stuff"--in the words of one of our group members. Born in Argentina, Fred obtained a degree in chemistry at <i>Harvey Mudd College</i> before studying enology at <i>UC Davis</i>. He and his family established the winery in 1975--it was one of the first in Santa Barbara County and was the <b>first to receive a gold medal at a major wine competition</b>.<br />
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<a href="http://www.brander.com/" target="_blank"><img alt="Brander Vineyard" src="http://store.touringandtasting.com/assets/client/Image/Blog/S-CA/Pouring-sauv-blanc-475.jpg" style="float: left; height: 356px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /></a><br />
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Brander originally focussed exclusively on <b>hand-crafted Sauvignon Blanc</b> and its many expressions. Among them were <i>Cuvée Natalie</i>, named after his daughter and in the off-dry style of French Alsace, and <i>Cuvée Nicholas</i>, named after his son and a great example of the opulent Bordeaux style. Later, 10 acres of Cabernet Sauvignon, 6 acres each of Merlot and Chardonnay, 3 acres of Cabernet Franc and 2 acres of Semillon were added to the 13 acres of Sauvignon Blanc.</div>
<img alt="Fred Brander in vineyard" src="http://store.touringandtasting.com/assets/client/Image/Blog/S-CA/Fred-vineyard-475.jpg" style="float: left; height: 356px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /><br />
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<a href="http://www.meetup.com/inside-Wine-Santa-Barbara" target="_blank"><i>Inside Wine Santa Barbara</i></a> visited Brander Vineyard on a perfect Santa Ynez with ample sunshine.<b> Marketing manager Jeff Butler</b> facilitated our visit; Fred and his <b>assistant winemaker Fabian Bravo</b> split us into two groups to tour the vineyards and the winery. We learned some canopy management in the vineyard--like using adjustable trellis systems, how to orient the vineyard rows to maximize sun exposure to each vine, and the balancing of leaf and fruit to maximize ripeness and flavor. Fred showed us some newly planted Sauvignon Blanc vines and explained their use of <b>biodynamic principles</b> in tending the vineyard.<br />
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<img alt="Brander Vineyard winery" src="http://store.touringandtasting.com/assets/client/Image/Blog/S-CA/Winery-overhead-475.jpg" style="float: left; height: 311px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /><br />
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In the winery, we saw the <b>Cabernet Sauvignon fermenting in bins</b> and learned about the punching down of the cap and testing of the alcohol level. Fred poured us fizzy, cloudy and <b>utterly delicious tank samples</b> of the Sauvignon Blanc fermenting in steel tanks. Not only delicious, but the fermenting juice is full of vitamin B!<br />
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<img alt="the crew at Brander Vineyard" src="http://store.touringandtasting.com/assets/client/Image/Blog/S-CA/Fred-crew-475.jpg" style="float: left; height: 289px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /><br />
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Afterwards, we had <b>a lovely picnic lunch with Brander wines</b> in the courtyard shaded with sycamore trees. Everyone enjoyed savoring the excellent Brander Sauvignon Blanc and Cabernet Sauvignon in this bucolic setting. <b>If you are planning a trip to Santa Ynez wine country, make sure to stop in the congenial <i>Brander Vineyard</i> tasting room.</b><br />
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<img alt="picnic at Brander Vineyards" src="http://store.touringandtasting.com/assets/client/Image/Blog/S-CA/Picnic-475.jpg" style="float: left; height: 250px; margin-bottom: 5px; margin-top: 5px; width: 475px;" /><br />
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In conjunction with the <i>Santa Barbara Vintners’ Association</i> annual <i>Celebration of Harvest </i>weekend, <b>Brander Vineyards</b> will hold a <b>special tasting on Saturday, October 12th</b> to honor this year’s vintage with a selection of great Brander wines, handmade pizzas and salad from David Checchini of <i>Cecco Ristorante</i>, and acoustic guitar music from Chris Fossek. Just $20 for the general public; $10 for Brander wine club members. Email info@brander.com or call 805.688.2455.</div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-91523004405313916712013-10-20T08:04:00.000-07:002013-10-20T08:04:30.196-07:00Bacara Resort & Spa Hosts Culinary and Wine Event<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>The Bacara Resort & Spa</b> hosted the launch party of the <i>Foley Food & Wine Society</i> on September 28th at the culinary highlight of the year. Attendees sipped nearly 40 different wines, including a limited quantity of premium cellar selections not available anywhere outside the tasting rooms, and nibbled on delectable appetizers from <b>a stellar line-up of chefs. </b><br />
<a href="http://www.diningwithdi.com/" target="_blank"><img alt="Diana Cuttrell caterer" height="183" src="http://store.touringandtasting.com/assets/client/Image/Blog/FFWS/Diana-comp-500.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="474" /></a><br />
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The launch party <b>benefited the <i>Santa Barbara Culinary Arts Scholarship in Honor of Julia Child</i></b> at Santa Barbara City College. <i>Santa Barbara Culinary Arts</i> (SBCC) was proud to be represented at the gala launch party by <b>two of the top caterers</b> in town--both of them members of SBCC: <b>Chef Diana Cuttrell</b> of <i>Dining With Di</i> and <b>Chef Michael Hutchings</b> of <i>Michael's Catering</i>. They joined <i>Miró Restaurant</i>'s <b>Chef de Cuisine Johan Denizot</b> and the <i>Bistro</i>'s <b>Chef de Cuisine Chris Turano</b>, who was featured on the <i>Food Network</i>'s popular program <i>Chef Wanted</i>.</div>
<a href="http://www.diningwithdi.com/" target="_blank"><img alt="Diana Cuttrelll caterer" height="175" src="http://store.touringandtasting.com/assets/client/Image/Blog/FFWS/Diana-food-comp-500.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="475" /></a><br />
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Chef Diana Cuttrell grew up in a family <b>well rooted in the art of fine cuisine</b>. Her grandfather was the founder of <i>Mother's Cake and Cookie Company</i> in Oakland, CA and her parents owned the <i>Branding Iron Restaurant</i> on Cobb Mountain. Diana uses her culinary skills for groups large and small. Her skills as a chef are always enjoyed by her many private clients and friends. The photos above show some of her creations that have delighted guests and clients. <a href="http://www.diningwithdi.com/" target="_blank">www.diningwithdi.com/</a></div>
<a href="http://www.michaelscateringsb.com/"><img alt="Michael Hutchings caterer" height="211" src="http://store.touringandtasting.com/assets/client/Image/Blog/FFWS/Michael-comp-500.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="475" /></a><br />
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Chef Michael Hutching's career began in the kitchen of Disneyland's fabled private <i>Club 33</i> where he was trained by the Master Chef Rudolph Stoy. Michael's <b>impressive resume</b> includes working in London at <i>Le Gavroche</i> where the Roux brothers were so taken by his work that they offered to provide financial backing for his own restaurant. For 10 years this Santa Barbara institution, <i>Michael's Waterside</i>, was recognized as a leader in contemporary California-French cuisine. Now, Chef Michael oversees his catering service and creates a diverse range of cuisines and styles. <a href="http://www.michaelscateringsb.com/" target="_blank">www.michaelscateringsb.com/</a></div>
<a href="http://www.michaelscateringsb.com/" target="_blank"><img alt="Michael Hutchings caterer" height="207" src="http://store.touringandtasting.com/assets/client/Image/Blog/FFWS/Michael-food-comp-500.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="475" /></a><br />
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<b>Santa Barbara is a gourmet's paradise.</b> For a relatively small town of 90,000+, we have a remarkable number of <b>excellent dining establishments and caterers</b>. Part of the reason may be that our prosperous town on the "American Riviera" can support a vibrant culinary scene. Beyond that, we are in close proximity to where top quality of the fresh fruit and vegetables are grown, available year round due to our ample sunshine and moderate climate. Farm-to-table and organic movements that foster the best produce and hand-raised meat and poultry.<br />
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Fine food follows fine wine--as vineyards go in, great restaurants are launched. The same people who enjoy exploring the myriad flavors and nuances of wine are also likely to be food connoisseurs. <b>Great wine deserves great food</b> and the launch party delivered both.<br />
<a href="https://www.foleyfoodandwinesociety.com/?method=memberCreateAccount.SignUp&originalMarketingURL=Join-Us" target="_blank"><img alt="Foley Food & Wine Society wines" height="304" src="http://store.touringandtasting.com/assets/client/Image/Blog/FFWS/Foley-wines-500.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="475" /></a><br />
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<a href="http://goo.gl/p2LXpa">www.foleyfoodandwinesociety.com</a></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-87751221102170356732013-10-20T07:57:00.000-07:002013-10-20T07:57:04.507-07:00Alaska Wine Cruise with Touring & Tasting<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Seattle from the ship Celebrity Solstice" height="303" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Seattle-from-Celebrity-450.jpg" style="margin-bottom: 5px; margin-top: 5px;" width="442" /><br />
Allan and Marianna Green from <i>Greenwood Ridge Vineyards</i> and Milla Handley from <i>Handley Cellars</i>, both of Mendocino's Anderson Valley, were aboard Touring & Tasting's wine cruise to Alaska--<b>pouring their wines</b> for our group of wine lovers.<br />
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<img alt="Allan Green of Greenwood Ridge Vineyards" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Allan-seminar-240.jpg" style="float: left; height: 167px; margin: 5px 10px; width: 240px;" /><br />
<i>Greenwood Ridge Vineyards</i> has been chosen three times in the past few years as <b>one of America's top 30 wineries</b> by <i>Wine and Spirits Magazine</i>, which says, "Allan Green is a <b>winemaker's winemaker</b> and grower...He consistently produces phenomenal wines."<br />
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We loved his Pinot Noir, Sauvignon Blanc, Riesling and Late Harvest Riesling. His vineyards' position ridge-top allows him produce fully ripe Merlot and Cabernet Sauvignon in the cool Anderson Valley AVA.<br />
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<img alt="Milla Handley on Touring & Tasting wine cruise" height="173" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Milla-seminar-240.jpg" style="float: right; margin: 5px 10px;" width="232" /> Winemaker/owner Milla Handley has also won countless gold medals and high ratings for her wines, including <b>95 points</b> for her Mendocino County Pinot Noir and 93 points for her Pinot Gris. We loved these varietals she poured for us, plus her Chardonnay, Gewürztraminer, and Pinot Noir Rosé. She also has ridge-top <b>old-vine Zinfandel</b> with great character. As she commented, "You can taste it in the vines all the way through to the wine...these wines have intensity, they have a story."<br />
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<b>Cruising aboard Celebrity</b> is definitely THE way to see Alaska! The spectacular scenery and wildlife unfolded beyond the floor-to-ceiling windows of the ship, we saw bears, orcas, bald eagles...without endless driving or uncomfortable camping. The Celebrity ships are loaded with amenities and activities, clean, comfortable and <b>luxurious</b>. Yet, we could still find adventure, back country hiking, glaciers and all the wild attractions of Alaska available at our ports of call.<br />
<img alt="Celebrity in Alaska" height="173" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Oceanfront-dining-240.jpg" style="float: left; margin: 5px 0px 5px 0px;" width="221" /> <img alt="Paul Arganbright of Touring & Tasting in Alaska" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Paul-Mtns-240.jpg" style="float: left; height: 173px; margin: 5px 0px 5px 0px; width: 232px;" /><br />
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Some highlights of <i>Touring & Tasting</i>'s "<b>Wine Festival at Sea</b>": the wine reception the first evening, the two winemaker seminars, and the impeccably paired <b>wine luncheon in the Tuscan Grille</b>.<br />
<img alt="wine tasting aboard Celebrity with Touring & Tasting" height="150" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Wine-flight-240.jpg" style="float: left; margin: 5px;" width="234" /> <img alt="wine seminar with Touring & Tasting aboard Celebrity" height="150" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/WineSeminar-240.jpg" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="210" /><br />
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Click <a href="http://www.greenwoodridge.com/" target="_blank">here</a><span id="goog_506805137"></span><span id="goog_506805138"></span> to read more about Greenwood Ridge Vineyards Click <a href="http://www.handleycellars.com/index.jsp" target="_blank">here</a> for Handley Cellars' website.<br />
<img alt="baby bears from Celebrity cruise" height="261" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/Baby-bears-250H.jpg" style="float: left; margin: 5px;" width="216" /> <img alt="Tracy Arm Fjord from Touring & Tasting wine cruise" height="260" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska2013/TracyArmFjord-250.jpg" style="margin: 5px;" width="209" /></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-10530160230753735872013-10-20T07:52:00.002-07:002013-10-20T07:52:44.070-07:00Happy Canyon AVA of Santa Barbara County<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Happy Canyon</b>, Santa Barbara County's newest wine AVA, is just east of highway 154, north of the turnoff towards Solvang. Few people have visited the wineries in Happy Canyon because there are no tasting rooms or public tours, in order to keep the <b>quiet, rural atmosphere</b>.<br />
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The first property one sees on Happy Canyon Road is the impressive spread of <i><b>Happy Canyon Vineyards</b></i>. The picture-perfect horse stables and training grounds are visible from the road; much farther back on their private property are two regulation-size polo fields where <b>proprietor Tom Barrack</b> and a team of professional Argentinian polo players practice the sport. They provided a demonstration match at the end of the day for a group of us, including <i>Touring & Tasting</i>, who had been invited to a trade-only open house at the <b>five Happy Canyon wineries</b>.<br />
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<i><img alt="Starlane gravity flow" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Interior-Starlane-400.jpg" style="float: left; height: 120px; margin: 5px 10px; width: 143px;" />Touring &; Tasting President</i> Paul Arganbright and I chose to start our Happy Canyon winery visits at the farthest end of the AVA. <a href="http://www.touringandtasting.com/destinations/santa-barbara/dierberg-star-lane-vineyards/">Dierberg & Starlane Vineyards</a> is comprised of two brands: <b>Starlane Vineyard</b>, which produces Bordeaux varietals in Happy Canyon, and <b>Dierberg Vineyard</b>, which produces Burgundian varietals from their Santa Maria and Sta. Rita Hills vineyards. I had heard the size of the Starlane property was impressive, but the point hit home with a sign at the gate indicating "3 miles to winery". Along the drive, we marveled at the acres of vineyards curving among the hills, the pristine blue sky, and the spectacular setting of the residence, wine caves and winery at the foot of Figueroa Mountain.<br />
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<img alt="gravity flow winery" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Starlane-gravity-flow-400.jpg" style="float: right; height: 222px; margin: 5px 10px; width: 338px;" />The <b>gravity flow winery</b> was designed to minimize handling of the grapes and juice. The massive winery is set into the side of the mountain with a ramping drive up the back to the third floor where trucks can unload the grape harvest. Grapes are pressed on the third floor, flow down to tanks on the second floor, then down to the ground floor for bottling. The <a href="http://www.touringandtasting.com/destinations/santa-barbara/dierberg-star-lane-vineyards/"><b>Dierberg & Starlane Vineyard</b></a> wines are made with exacting standards, including handpicking the grapes. Mary Dierberg was pouring samples of the elegant results.<br />
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<b><img alt="Vogelzang wines" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Vozelgang-wines-300.jpg" style="float: right; height: 221px; margin: 5px 10px; width: 171px;" />Vogelzang</b> had a charming outdoor setting next to their vineyard for the tasting, pouring their <b>highly-rated Sauvignon Blanc</b>, Cabernet Sauvignon and Viognier. Michelle described to us how the Vogelzangs found their property. They were looking for loamy clay soil with a shallow pan--that is, poor soil that was not too deep, because both of those factors favor <b>concentration of flavor in the grapes</b>. They also were looking for land with native mustard and brush rather than land covered with trees and bushes because the latter means the soil will produce a more vegetative taste to the wine. Another factor was ample well water, a very important factor in the Santa Ynez Valley where the higher elevations can have low water tables. On good advice from their vineyard manager, they entered a contract to sell their grapes for the first eight years before making their own wine, helping to amortize the cost of startup. Today, <b>Vogelzang's premium grapes</b> are purchased by other notable wineries such as <i>Fiddlehead, Foxen, Dragonette, Andrew Murray, Ken Brown, Rusack, <a href="http://www.touringandtasting.com/destinations/santa-barbara/zaca-mesa-winery/">Zaca Mesa</a>, Carr</i> and <i>Gainey</i>. Vogelzang's own estate wines have been crafted under the care of <b>winemaker Robbie Meyer</b>.<br />
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<img alt="Grassini Vineyards on Touring & Tasting cover" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/CoverFall2011_250.jpg" style="float: left; height: 148px; margin: 5px 10px; width: 122px;" />When we turned into <a href="http://www.touringandtasting.com/destinations/santa-barbara/grassini-family-vineyards/">Grassini Family Vineyards</a>, something seemed familiar about the <b>gorgeous grounds</b>. Paul reminded me that their picturesque lake was on the cover of the <a href="http://www.touringandtasting.com/touring-tasting-magazine-spring-2012-issue/">Summer/Fall 2011 Issue</a> of <i>Touring & Tasting</i>. I think the photo captures the <b>beauty and tranquility</b> of the place. <img alt="Mandy Grassini" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Mandy-Grassini-400.jpg" style="float: right; height: 148px; margin: 5px 10px; width: 200px;" />The winery has the feeling of a <i>tenuto</i> in Italy, complete with the <b>friendliness</b> of the family and staff. Account Manager Paul Azdril was pouring their well-balanced Sauvignon Blanc, Cabernet Sauvignon and Bordeaux blend. Mandy, one of the lovely Grassini daughters, showed off her Rhodesian ridgeback. We also had a peek at their <i>wine caves</i>, reminiscent of those in "the old country" and ideal for maintaining temperature and humidity levels.<br />
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<i><b><img alt="Crown Point vineyards' Sara Bush" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Sara-Bush-Crown-Point-300.jpg" style="float: right; height: 179px; margin: 5px 10px; width: 129px;" />Crown Point Vineyard</b></i> encompasses <i><b>Westerly Vineyards</b></i>, bought by <b>proprietor Roger Bower</b> last year and the former <i>Cimarone/Three Creek Vineyard</i> he purchased last year that will yield the grapes for the first Crown Point wines, <b>due to be released in 2017</b>. The utmost care is being put into the vineyard and winery practices, with promises of <b>ultra-premium wines</b>. The pretty and vivacious Sara Bush was pouring the <i>Westerly</i> Cab, Syrah, and Merlot, plus pinot from the Sta. Rita Hills. She recently joined <i>Crown Point</i> after being with KCOY and KEYT and was excited about her new career path. We chatted with <b>news reporter John Palmintieri,</b> who was at <i>Crown Point</i> to cover the trade event, and enjoyed some nice catered food, live music and the <b>spectacular panoramic view</b> of Happy Canyon from the expansive deck.<br />
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<img alt="panoramic view Crown Point Vineyards" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Panorama-Crown-Point-600.jpg" style="height: 158px; margin-bottom: 5px; margin-top: 5px; width: 540px;" /><br />
<img alt="Tom Barrack polo" src="http://store.touringandtasting.com/assets/client/Image/Blog/Happy Canyon AVA/Tom-Barrack-polo-400.jpg" style="float: right; height: 185px; margin: 5px 10px; width: 253px;" /><br />
At the end of the day, everyone made their way to the <b>Piocho Ranch polo fields</b> for a lavish bbq dinner and some beautiful wines from <b><i>Happy Canyon Vineyards</i></b>, made by <b>their winemaker Doug Margerum</b>, who beside making his eponymous wines, has been the winemaker for Happy Canyon Vineyards since its inception. <b>Tom Barrack</b> brought one of the polo horses to the visitors' pavilion to explain some of the facts of polo to the guests, joking that polo was "the sport of gentlemen, played by thugs". The athletic proprietor showed his prowess in a game that is a blaze of thoroughbreds furiously galloping from one end of the 300 yard field to the other. We had the chance to chat with daughter Jodi and her husband Sean, who said they are "working hard to be great stewards of the land". Happy Canyon is committed to <b>sustainable, organic and biodynamic practices</b>. One vineyard block of Cabernet has never had a machine in it--all vineyard tending is done by hand.<br />
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<b>Happy Canyon AVA</b> is notable because, as the most easterly AVA in Santa Barbara County, it is the warmest, allowing ripeness to develop in the grapes. Yet it still benefits from the <b>cooling marine influence</b> that travels through the only east-west transverse range in a winemaking region. Great terroir, attention to detail, top-shelf winemaking techniques, and familiy legacies all contribute to making <b>Happy Canyon AVA wines</b> remarkable. We'll be hearing much more about this idyllic corner of the Valley as their excellent wines continue to garner recognition.<br />
For more on Happy Canyon AVA, click <a href="http://happycanyonava.com/">here</a>.<br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-37469504562795689172013-10-20T07:49:00.002-07:002013-10-20T07:49:43.849-07:00A Wine Themed Cruise to Alaska with Handley Cellars and Greenwood Ridge Vineyard<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://store.touringandtasting.com/Cruises/Alaska" target="_blank"><img alt="Touring & Tasting wine cruise to Alaska" height="171" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alaska-scenics.jpg" style="margin-bottom: 5px; margin-top: 5px;" width="472" /></a><br />
We're about to set sail on <i>Touring & Tasting</i>'s <b>wine-themed cruise to Alaska</b> with the winemakers from <a href="http://www.touringandtasting.com/destinations/mendocino-county/handley-cellars/">Handley Cellars</a> and <a href="http://www.touringandtasting.com/notable.aspx?recordNum=115">Greenwood Ridge Vineyard</a>.<br />
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The splendors of majestic Alaska will unfold before our eyes as the <b>luxurious Celebrity Solstice</b> glides past the San Juan Islands, through the Inside Passage, up to Juneau--and hopefully some Northern Lights!<br />
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<a href="http://www.touringandtasting.com/destinations/mendocino-county/handley-cellars/"><img alt="Handley cellars on Touring & Tasting wine cruise" src="http://store.touringandtasting.com/assets/client/Image/Blog/Handley-cellars.jpg" style="float: right; height: 105px; margin: 5px 10px; width: 250px;" />Handley Cellars</a> is a small family-owned vineyard and winery, now celebrating over 30 years of winemaking in Anderson Valley. <b>Owner/winemaker Milla Handley</b> produces a variety of well balanced wines, including Chardonnay, Pinot Noir, Sparkling Wine and Gewürztraminer and she will be on the cruise and pouring a selection of her wines.<br />
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<b><img alt="Greenwood Ridge on Touring & Tasting wine cruise" src="http://store.touringandtasting.com/assets/client/Image/Blog/Greenwood-ridge1.jpg" style="float: right; height: 165px; margin: 10px 5px; width: 250px;" />Allan Green</b> has been producing wine in Anderson Valley since 1980. Since that time <a href="http://www.touringandtasting.com/notable.aspx?recordNum=115">Greenwood Ridge Vineyards</a> has built a reputation for producing world-class wines in small lots (total annual production is only 2000 cases). <b>Owners Allan and Marianna Green</b> will be onboard the Alaska cruise and pouring their award-winning wines.<br />
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One of the special events--<b>just for <i>Touring & Tasting</i> wine cruise participants</b>--is a four-course gourmet luncheon in the Tuscan Grille, specially prepared to pair with <a href="http://www.touringandtasting.com/notable.aspx?recordNum=115">Greenwood Ridge</a> and <a href="http://www.touringandtasting.com/destinations/mendocino-county/handley-cellars/">Handley Cellars</a> wines.<br />
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I'm thinking seafood for the first three courses, then crème brûlée for dessert. <b>What would you choose?</b><br />
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<a href="http://store.touringandtasting.com/cruises" target="_blank"><img alt="wine pairing luncheon on Touring & Tasting wine cruise" height="951" src="http://store.touringandtasting.com/assets/client/Image/Blog/Wine-Pairing-Touring-Tasting-Cruise.gif" style="float: left; margin-bottom: 5px; margin-top: 5px;" width="479" /></a></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-8779083259671133262013-10-20T07:47:00.000-07:002013-10-20T07:47:16.242-07:00Innovative Way to Taste Wines at Avant Tapas in Santa Ynez Valley<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Joe Padilla of Avant Tapas" height="208" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avant-tapas/Joe-250.jpg" style="float: left; margin: 10px;" width="208" /><br />
Joe Padilla, the proprietor of <b><i>Avant Tapas</i></b>, is forward-thinking. With 20 years experience in the wine and hospitality business, he had the creative vision to buy into a custom crush facility, then create a <b>tapas restaurant and wine bar</b> next to it--a vibrant, fun place to taste wine paired with fresh cuisine.<br />
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One <b>wall of windows</b> overlooks the state-of-the-art custom crush facility where 30 wineries make their wine. They have use of the best machinery and technology, including a lab and enology team. <i>Terravant</i>, the custom crush facility, also makes private label wines for big-name customers like <i>Whole Foods</i> and <i>Winn-Dixie</i>, plus their own <i>Insomnia #16</i> is the <b>best-selling wine</b> in the US.<br />
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<img alt="interior Avant Tapas" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avant-tapas/Avant-int-300.jpg" style="float: right; height: 224px; margin: 10px 10px; width: 300px;" />Along an adjacent wall in the stylish space is a row of <b>high-tech wine dispensers</b> offering pours of 15 highly-acclaimed wineries like <i>Ken Brown</i>, <i>Hitching Post</i> and <i>Sort This Out Cellars</i>. Behind-the-scenes, argon tanks are connected to each wine bottle, with the neutral gas preventing oxygen from contacting the surface of the wine, <b>keeping it as fresh as newly opened wine</b>. On weekends, <i>Avant Tapas</i> is so busy, there is one employee who just switches out wine bottles!<br />
<img alt="Lila of Inside Wine Santa Barbara" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avant-tapas/Lila-Avant-Tapas-450.jpg" style="float: left; height: 416px; margin: 10px 10px; width: 450px;" /><br />
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With a swipe card, you can <b>sample a full pour, half or quarter pour.</b> This ingenious <b>wine wall</b> is a lot of fun--we were able to sample 6 wines between us, without impairing our driving. We ordered three tapas--a generous beet and pistachio salad, artichoke pizza with a perfect chewy crust and baked brie. We appreciated the freshness of the ingredients--Joe told us produce is purchased at <b>the local farmer's market</b> or local producers. All the beef, chicken and pork is sourced from Santa Barbara County. We each took home a doggie bag for lunch next day from our very reasonable lunch at <b><i>Avant Tapas</i></b>. We will definitely be back! With grape harvest coming up, this will be THE place to watch the fermentation and bottling process.<br />
<img alt="Avant Tapas cuisine" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avant-tapas/Avant-food-plates-250.jpg" style="float: center; height: 231px; margin: 5px 10px; width: 250px;" /><br />
<b>Read more about Avant Tapas</b>, including hours and location: here<a href="http://www.avantwines.com/" target="_blank">http://www.avantwines.com/</a></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-48939386859111212012013-10-20T07:45:00.000-07:002013-10-20T07:45:04.069-07:00A Sunset Rare & Reserve Wine Tasting<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Touring & Tasting at the California Wine Festival" height="185" src="http://store.touringandtasting.com/assets/client/Image/Blog/CA Wine Festival/Wine-fest-setting-250.jpg" style="float: left; margin: 5px 10px;" width="261" /> The sun smiled on the 1<i>0th Annual California Wine Festival</i>--three days of ocean front wine, music, and food. We were able to stop in briefly to the <i>Sunset Rare & Reserve</i> tasting on Friday, July 19th. With the colorful antique Carousel as a backdrop, the <i>Sunset Rare & Reserve</i> tasting offered proprietor's reserves, end-of-vintage and award-winning wines, along with live jazz and appetizers from local restaurants. My favorites: the spoons of lobster bisque from <i>Fish</i> <i>Enterprise</i> and the juicy nuggets of beef from <i>Holdren's</i>.<br />
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<img alt="Leticia Winery at CA Wine Festival" src="http://store.touringandtasting.com/assets/client/Image/Blog/CA Wine Festival/Wine-fest-250.jpg" style="float: right; height: 209px; margin: 5px 10px; width: 250px;" />At the Festival entrance, <i>Leticia Vineyard & Winery</i> was pouring their Brut Cuvée, their finest reserve bottling of their méthode champenoise sparkling wine. Among the wonderful wines we tasted were those of <a href="http://www.touringandtasting.com/destinations/sonoma/carol-shelton-wines/"><i>Carol Shelton</i></a>, who is said to be the most awarded winemaker in the United States. She has been <i>Winemaker of the Year</i> numerous times and her "Wild Thing" Zinfandel was recently awarded 92 points in the latest issue of <i>Wine Spectator</i>. Carol was enthusiastic about her Petit Sirah, saying that she discovered that "splashing" the juice was the secret to her success. I've heard of macroaeration being used during pump-over for a softening effect on tannins, but the crush of people around her booth made it impossible to carry on a conversation. No wonder she had a crowd at her table, considering the deliciousness of her wines!<br />
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<img alt="food at California Wine Festival" src="http://store.touringandtasting.com/assets/client/Image/Blog/CA Wine Festival/Wine-fest-appetizers-250.jpg" style="float: left; height: 170px; margin: 5px 10px; width: 250px;" />Among the many other wineries of note, wonderful wines were being poured from <i>Hearst Ranch Winery</i>, whose east-side Paso Robles vineyards and winery have been producing wines with big scores, like their 95 Point 2010 "Pico Creek" Merlot. Also, <a href="http://www.touringandtasting.com/destinations/paso-robles/hammersky-vineyards/"><i>Hammersky Vineyards</i></a>, with their rich, complex wines from westside Paso Robles. It was a shame to have to leave early and not taste through the stellar line-up of wineries, but that leaves even more to anticipate for the California Wine Festival 2014!<br />
Visit their website at: <a href="http://www.californiawinefestival.com/" rel="nofollow" target="_blank">www.californiawinefestival.com</a><br />
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<img alt="Touring & Tasting at CA Wine Festival" src="http://store.touringandtasting.com/assets/client/Image/Blog/CA Wine Festival/Wine-fest-panorama-550.jpg" style="float: left; height: 95px; margin: 5px 0px; width: 475px;" /></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-39792600456202750272013-10-20T07:42:00.000-07:002013-10-20T07:42:25.402-07:00Santa Ynez's Refugio Ranch Beauty<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Refugio Ranch pig roast" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Crowd-300.jpg" style="float: right; height: 253px; margin: 5px 10px; width: 300px;" />Refugio Ranch hosted a wine biz party last Thursday at their bucolic Santa Ynez ranch. <b>Refugio Ranch owners Kevin and Niki Gleason</b> were the generous hosts, providing a spit-roasted Berkshire pig, watermelon-and-tomato salad, cornbread, bread-and-butter pickles, and baked beans to pair with their <b>portfolio of luscious wines</b>. Wine industry folk enjoyed live music, great wine and the opportunity to soak in the views of the 415-acre estate, which were particularly compelling with the golden summer sun slanting across the vineyards.<br />
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<img alt="Refugio Ranch Kevin Gleason" height="164" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Kevin-Gleason-300.jpg" style="float: left; margin: 5px 10px;" width="237" />In March, <i>Inside Wine Santa Barbara</i> hosted a picnic at the view point of Refugio Ranch (read <a href="http://store.touringandtasting.com/blog/The-Quintessential-Wine-Country-Experience">post</a>) on a picture-perfect day. Last week's <b>Refugio Ranch Pig Roast</b> was an opportunity to enjoy the sunset over the property and to see the ranch house. Kevin (at left) and his wife Niki spent two years scouring the <b>Central Coast wine country</b> for the ideal property and they found it in the south end of the <b>Santa Ynez Valley</b>, with diverse terrain and microclimates to grow a range of varietals.<br />
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<b><img alt="Refugio ranch vineyards" height="153" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/refugio-ranch-view-200.jpg" style="float: right; margin: 5px 10px;" width="225" />Semillon, Sauvignon Blanc, Viognier and Rousanne</b> are planted along the river on the warmer valley floor. <b>Sangiovese, Petite Sirah and two blocks of Syrah</b> are planted on the hills near the largest pond. Four blocks of Syrah, <b>Grenache</b>, <b>Malvasia Bianca</b> and another block of Roussanne surround the ranch house, beautifully laid out to enhance the vegetation and curves of the natural landscape. The vineyards are meticulously tended by <b>Vineyard Manager Ruben Solorzano</b>; the grapes are<b> hand-harvested</b> in the cool of night, hand-selected, then crafted into wines of finesse by <b>winemaker Ryan Deovlet</b>.<br />
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<img alt="view from ranch house at Refugio Ranch" height="216" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Vista-340.jpg" style="float: left; margin: 5px 10px;" width="323" />We had the chance to talk with winemaker Ryan, who was talking technique with <b>winemaker Michael Roth</b> of Martian Winery. We also were given a tour of the living quarters by Kevin Gleason, including the oil paintings of his son <b>Max, Creative Director of Refugio Ranch</b> and a professional artist, who designs the labels for Refugio Ranch wines. The master bedroom on the second floor and the kitchen look out to this panorama--a pretty nice place to sit and enjoy <b>a glass of Refugio Ranch Barbareño</b>!<br />
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Refugio Ranch was pouring their:<br />
<img alt="Refugio Ranch Barbareno" height="287" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Refugio-ranch-barbareno-300H.jpg" style="float: left; margin: 5px 10px;" width="100" /> <b>2012 Agua Dulce de Refugio</b> (100% Malvasia Bianca), light and refreshing, with a bit of spritz<br />
<b>2011 "Refugio Ranch" Sauvignon Blanc</b> (20% Semillon, 80% Sauvignon Blanc), one of my favorite Refugio Ranch wines, with a round, smooth mouth-feel<br />
<b>2010 Tiradora</b> (100% Sauvignon Blanc), awarded 90 points by Robert Parker's <i>Wine Advocate</i><br />
<b>2011 "Refugio Ranch" Viognier</b>, if you've found Viognier blowsy and over-ripe--try this Viognier--it's restrained and delicate<br />
<b>2010 Ineseño</b> (60% Roussanne, 40% Viognier), awarded 91 points by the Rhone Report<br />
<b>2010 Barbareño</b> (74% Syrah, 26% Petite Sirah) Syrah was given a bigger role in this vintage<br />
<b>2009 Barbareño</b> (65% Syrah, 35% Petite Sirah) awarded 91 points by the Rhone Report; a lovely sipping wine that develops well in the glass<br />
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<img alt="Refugio Ranch picnic" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Refugio-ranch-smores-250.jpg" style="float: right; height: 231px; margin: 5px 10px; width: 250px;" />As a slight evening chill began to set in, a fire was lit and we made our own s'mores. <b>Nicole Carnevale, Refugio Ranch Sales Manager</b>, brought out a special treat to pair with dessert--the <b>Refugio Ranch 2012 Nect</b><b>á</b><b>r</b>. A dessert wine made from hand selected clusters of Sauvignon Blanc, Viognier, and Malvasia Bianca with a small amount of residual sugar, the wine is lightly sweet, aromatic, with a long finish. The wine is made with the <i>Vin de Paille</i> or <i>passito</i> method, where the grapes are dried for about 2 1/2 weeks on straw mats to concentrate their flavor. This wine is normally only available at the tasting room.<br />
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<img alt="Refugio Ranch tasting room" height="181" src="http://store.touringandtasting.com/assets/client/Image/Blog/Refugio Ranch/Refugio-ranch-tasting-room-250.jpg" style="float: left; margin: 5px 10px;" width="259" />The next day, we stopped by the <b>Refugio Ranch tasting room</b> conveniently located in <b>Los Olivos</b> at 2990 Grand Avenue. The historic building dates back to the 1880s. Much of the construction material was re-purposed from the original building, keeping the rustic feel even with the modern updating.<br />
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Click <a href="http://www.refugioranch.com/" target="_blank">here</a> for tasting room hours and more information.<br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-80191922848091150262013-10-20T07:37:00.000-07:002013-10-20T07:37:30.056-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="fresh peaches from Buttonwood Farm & Winery" src="http://store.touringandtasting.com/assets/client/Image/Blog/Buttonwood-peaches-200.jpg" style="float: right; height: 241px; margin: 5px 10px; width: 191px;" />It's July! That means it's time to visit <a href="http://www.touringandtasting.com/destinations/santa-barbara/buttonwood-farm-winery/">Buttonwood Farm Winery and Vineyard</a> in the Santa Ynez wine country for their fabulous peaches--carefully tended by orchard manager Fred Munch. The peaches are his babies and they get special pampering, rewarding his tender care by developing beautiful flavor and color. We bought three boxes so we can indulge in eating them out-of-hand and baking up <b>lovely peachy desserts</b>.<br />
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The Buttonwood farm produces a cornucopia of culinary delights, including organic herbs; fruits for Buttonwood's line of handmade preserves, salsas and sauces; olives for their estate olive oil; cut flowers; and summer vegetables--oh, yes--and the sustainably grown Sauvignon Blanc, Merlot, Cabernet Franc, Semillon, Cabernet Sauvignon, Syrah, Grenache Noir, Marsanne, Grenache Blanc and Malbec for their lovely <b>food-friendly wines</b>.<br />
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Try the following recipe for the Buttonwood Farm Winery & Vineyard peaches:<br />
<ul>
<li><a href="http://winepairingrecipes.blogspot.com/2011/09/luscious-warm-peaches-with-chili-and.html" target="_blank">Warm Peaches With Chile and Maple Syrup</a></li>
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<img alt="Buttonwood Farm & Winery pond" src="http://store.touringandtasting.com/assets/client/Image/Blog/Buttonwood-Pond_250.jpg" style="float: left; height: 142px; margin: 5px 10px; width: 250px;" />Don't miss <b>Buttonwood's All Farm Dinners </b>in August! The farm-to-table feasts are held in the grassy knoll in the midst of their 39-acre vineyard, next to a peaceful pond and a short walk from the top of the hill where one can take in a panoramic view of Santa Ynez Valley. The dinners are created from Buttonwood's farm-raised meat, farm-grown fruits and vegetables--including those famous peaches! <b>Buttonwood's Rhone and Bordeaux varietal wines </b>pair with each course.<br />
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To read more about <i>Buttonwood Farm Winery</i> <i>& Vineyard</i>, click <a href="http://www.buttonwoodwinery.com/" target="_blank">here</a>.<br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-14817958657400426812013-07-10T10:25:00.001-07:002013-07-10T10:27:59.834-07:00Il Porticciolo: Haute Cuisine in Italy's Lake District<div dir="ltr" style="text-align: left;" trbidi="on">
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If you ask an American if they know about the Lake District of Italy, the first thing they tend to mention is George Clooney. He's the most visible of the celebs who have homes on the shores of Lake Como. The largest and most picturesque city on that lake, Bellagio is the subject of many paintings, with its grand formal gardens, sun-dappled stairways and grandiose villas lining the shimmering water. In the summer, there are hordes of tourists soaking in the romantic atmosphere and hoping to catch a glimpse of the movie star in person.<br />
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But, if you're looking for a quieter place, more affordable, with the same breathtaking views of the Alps and limpid lake water, try Lake Maggiore. The most westerly of the lakes, it is on the border of the Piedmont and Lombardy regions and it provides a convenient base to explore the wine regions producing Barolo, Barbaresco, Valpolicella, Dolcetto, Soave and Prosecco, among others. Lake Maggiore is laced with ferry routes, a fun way to see the art galleries of Stresa, the Swiss town of Locarno at the north end of the lake, the white peacocks and villas of the Borromean Islands, and other interesting locations. I've stayed twice in the Laveno area, which is home to the funicular that ends with a panoramic view of the lake and mountains--and to Il Porticciolo restaurant and hotel.<br />
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<i>Hotel Ristorante Il Porticciolo</i> is built nearly on the water. One can peer down from the lake-side rooms and see the waves lapping against the base of the hotel. I was there five years ago with a yoga group and we enjoyed the warm summer evenings on the restaurant patio overlooking the sparkling lights of the lake at night. The food was wonderfully fresh and innovative. Proprietor Giovanni Bassetti and his son Riccardo created delicate and flavorful entrees like lemon risotto and many types of lake fish in aromatic broths. When I returned this spring, I found that in the intervening years, Chef Riccardo had been in Paris working as Chef de Partie for the 3-star Michelin restaurant Le Maurice and as Premiere Chef de Partie for the world-renown Joel Robuchon at his L'Atelier Etoile.<br />
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Chef Riccardo returned with a new skill set for haute cuisine and is turning out fabulous food. His innovation continues, but with elevated technique. Two of my favorite dishes were Beet Gnocchi with Valcuvia Goat Cheese Snow; the Cream of Asparagus Soup with Egg, Parmesan Wafer and Joselito Ham; and the Cone of Chicken With Curry, Potato Puree and Caramelized Green Onion, which was plated to look like a landscape of path, boulder and pine tree. The cone-shaped chicken was coated with very finely minced parsley. Everything was hand-made, including the bread and lovely plate of miniature pastries.<br />
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Chef Riccardo has shared one of his recipes with me, seen below: <i>Branzino With Leek and Clam Broth With Lime</i>.
The hotel has undergone extensive renovation and modernization. For
information on their hotel or restaurant, visit their website:
<a href="http://www.ilporticciolo.com/">www.ilporticciolo.com</a><br />
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<b>Branzino With Leek and Clam Broth With Lime</b><br />
<i>Chef Riccardo's recipe tantalizes the senses with aromatics and delicate flavor. Branzino is a European sea bass with a sweet and mild taste.</i><br />
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<b>Ingredients For the Clam Juice </b><br />
1 pint live clams<br />
approximately 4 tablespoons extra virgin olive oil<br />
2 cloves of garlic <br />
approximately one bottle good white wine <br />
4 tablespoons butter<br />
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<b> Ingredients For the Branzino </b><br />
2 Branzino fillets <br />
1 lime, juice and zest <br />
2 small leeks <br />
1 cup clam juice (recipe above)<br />
herb garnish: argula, green onion, chervil or dill extra virgin olive oil for garnish<br />
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<b>Directions For the Clam Juice </b><br />
Clean the outside of the clams with a stiff brush and water and discard any that have opened. Coat the bottom of a large, deep pan with oil and turn the heat to medium low. Cut each clove of garlic in half and add to the pan, cook for a couple of minutes until browned. Add the clams, then cover them with the white wine. Cover the pan, turn the heat to low and cook until the clams open. <br />
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When ready to use the clam juice, strain off one cup and pour into a small pot. Heat over low and add the butter, lime and zest. Stir until butter is melted and well mixed. Divide between two plates with raised rims, before plating the fish. Serve the clams as a side dish or save for future use.<br />
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<b> Directions For the Branzino </b><br />
Bring a small pot of salted water to a boil to cook the leeks until tender. At the same time, heat a steamer pot to steam the branzino--this should take about 12 minutes. Place a cooked leek and branzino on each plate over the clam juice and garnish with aromatic herbs. Drizzle a bit of extra virgin olive oil over the top.<i> </i><br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-68087179540938774462013-07-10T10:13:00.004-07:002013-07-10T10:27:37.588-07:00In Istanbul, Everything Is Possible<div dir="ltr" style="text-align: left;" trbidi="on">
Two weeks before <b>Taksim Square</b> was used by protestors to demonstrate against Turkey's prime minister, our Celebrity cruise ship docked in this historic city on a <i>Touring and Tasting</i>'s "<a href="http://store.touringandtasting.com/cruises" target="_blank">Wine Festival at Sea</a>" with Thacher Winery and Venteux Vineyards. I had some trepidation about traveling to an Islamic country, fearing Turkey might mirror the grim scenes of Anti-Americanism and civil unrest of Afghanistan and Egypt. But, bolstered by the <b>rave reviews</b> the destination received from friends, we stepped off our cruise ship for a day and a half port stay with a sense of excitement. The positive reports turned out to be true, but in retrospect, the civil unrest we read about later should not have been a surprise.<br />
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<b>Cruise ships</b> dock at the passenger terminal in Karaköy. It is a short walk from the bay called the Golden Horn which bisects the European side of Istanbul; the southern half of the city is on the Asian continent. Perpendicular to Golden Horn is the Bosphorus Strait that connects the Aegean Sea to the Black Sea. The view across the bay is the dramatic skyline etched with the rounded domes and pointed minarets of the Old Town. <br />
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To get there, we were determined to negotiate a one way taxi ride, then <b>walk between the Blue Mosque, Hagia Sophia and the Topkapi Palace.</b> Guidebooks warned that drivers would persist on negotiating a longer tour. As it turned out, our driver "Genghis" (‘Cengiz’ in Turkish) offered to be at our disposal for 3-4 hours for just 100 American dollars. With four of us sharing the cost, $25 apiece seemed like a good deal, plus it would save our aunt with a knee problem from a great deal of discomfort. It turned out to also save us a great deal of time.<br />
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After a stop at the <b>fish market</b> where the fish were so fresh some were leaping out of their buckets and flapping on the sidewalk, Genghis headed up the sinuous, one-way streets leading to the <b>Blue Mosque</b>. The traffic was horrendous, but the snail's pace gave us time to take in the bustling street scene of tourists and Turks, cafes, rug shops, jewelry stores, hotels and restaurants. <b>Istanbul felt more cosmopolitan</b> to us than Rome, with throngs of tourists from all parts of the world, including the Persian Gulf. Women in black abaya, and occasionally in the full coverup complete with burqa, were not uncommon--though most women were dressed in European style. Noteworthy was the cleanliness of the city. Unlike Athens or Rome, all the buildings were in good condition and every shop filled with enterprising shopkeepers. As testament to Turkey's economic growth, no storefronts sat empty.<br />
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We discovered Turks make good salesmen. All the ones we met were looking for a way to create some business for themselves or a friend, but in an extremely courteous and friendly manner. Without exception, we were impressed with everyone we encountered. We found that Genghis had arranged to have his friend Ahmed serve as our guide, at no additional charge, by walking us from one site to another. It was here that we found real value, as Ahmed miraculously led us to the front of each of the long lines at the entrances. When asked how it was possible to go in without waiting at the end of the line, he just smiled and said, "<b>In Istanbul, everything is possible.</b>"<br />
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We marveled at the immensity of the <b>Blue Mosque and Hagia Sophia</b>, but fought the crowds inside the <b>Topkapi Palace</b> since Ahmed had not bought a ticket and was not at our side to insert us into the front. We missed seeing the jewels and precious objects in the Treasury as the line looked to be 30 minutes long, but saw the gorgeous tiled interiors of the rambling compound, including the <b>Bagdad Kiosk</b> with its spectacular mother-of-pearl and inlaid tortoise-shell walls. <br />
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We had the chance to pepper both Genghis and Ahmed with questions about Turkey. We learned that business is thriving and that both men own property and cars, thanks to working more than one job. Both complained about <b>Prime Minister Erdoğan</b>, saying they see themselves as "modern Muslims" who don't want to lose the freedoms they gained under their first president Mustafa Kemal Atatürk. We saw many Turkish flags with a picture of Atatürk hung in shops and restaurants. Ahmed explained that "modern Muslims" are ones that believe in Allah, but don't participate in the daily calls to prayer. They are friendly with the West and want Turkey to remain progressive and modern. Sadly, Ahmed has a wife and child that are American citizens--her parents live in the US and the child was born in the US--but he cannot get a visa to visit them. As an American, I felt conflicted. With the recent Boston bombing, caution on the part of the State Department is understandable, yet I felt sympathetic with this affable, hardworking man.<br />
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By this time, we were all hungry for lunch. But, first, Genghis wanted us to see the rug shop of his friend. A hand-tied silk rug for just $2,000, DSL shipping included, sounded like a good deal. But, there were no takers and we went on to <b>a restaurant for fish in the center of Old Town</b>. The fish was not inexpensive--25 euros a plate, but it couldn't have been fresher or better. <br />
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The next stop was the <b>Grand Bazaar,</b> encompassing over 5,000 shops selling everything from pashmina scarves and jewelry to spices and water pipes. "Take a picture of the gate with your phone! If you get lost, show it to anyone. <br />
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They'll get you back here! I'll be waiting!", was the last thing I heard before we were swept up in a tidal wave of people funneling into the largest covered shopping complex in the world. At that moment, the arresting sound of daily prayer bounced off the walls. I was struck by the sheer volume and mesmerizing sound of the song. No one else seemed to even notice as we were squeezed in the entrance. The Bazaar's website says 250,000-400,000 people visit each day; <b>imagine the population of a medium-sized city deciding all at once to go shopping</b> and you will have an idea of the size of the crowd. Inside, we found an array of shops with dazzling displays, but were fearful of losing our way, so limited our window shopping to the aisles near our entrance. <br />
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Afterwards, Genghis wanted to take us to the souvenir shop he runs with his family, but by then, most of the day was gone and our legs were tired. We had spent twice the amount of time negotiated, so we tipped him 50 dollars for his patience and good service. Back on the cruise ship, we traded stories about our day in Istanbul. Some had taken a tour, some rented a taxi, some walked from the European to the Asian part of the city. The sentiment was unanimous that, despite the crowds, Istanbul was the highlight of our cruise and everyone wanted to return.<br />
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The next morning, with just a few hours left in port, we struck out on our own and walked to the <b>Spice Market and Rustem Pasha Mosque</b> along the waterfront with gulls wheeling in the wind and a myriad of ferries and boats stirring up waves. Waiting for the Spice Market to open, we walked around the adjoining plant nursery admiring the piles of seeds. There many more piles of seeds inside the Spice Market, plus heaps of herbs, spices, salts, plus other shops with glittering jewelry and jewel-like lights. The shopkeepers do their best to entice customers in with sociable conversation: "Where are you from?", "Taste these dried figs.", "Have a taste of Turkish Delight." <br />
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Laden with vacuum-packed bags of spices, we stopped at a shish kebab place for <b>a lovely lunch of lamb meatballs</b> served over fried pita, with tomato sauce and yoghurt. We felt regretful as we walked up the gangplank to the ship, wishing our time in Turkey had been longer. It was heartening to be in an Islamic country and feel so welcomed and safe. We would have liked to see the modern part of Istanbul, with its upscale nightclubs and restaurants. As we sailed away from this vibrant and open city in a country that borders Syria, Iran and Iraq, we wondered about its future. Will a push towards fundamentalist Islam change the cordial atmosphere? Or will the demonstrations keep the government open and the city welcoming to the West? <b>In Istanbul, everything is possible.</b><br />
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<b>Turkish Meatballs in Tomato Sauce with Yoghurt</b><br />
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<a href="http://3.bp.blogspot.com/-RmHpFxSATdk/Ud2WLQGyQII/AAAAAAAAB3k/n7_Dxj8HJjw/s1600/Turkish-meatballs-200.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RmHpFxSATdk/Ud2WLQGyQII/AAAAAAAAB3k/n7_Dxj8HJjw/s1600/Turkish-meatballs-200.jpg" /></a></div>
<i>These tasty meatballs can be grilled or fried in a pan and are a perfect pairing for a rich Syrah. The crispy pita, sweet tomato, savory meatballs and tangy yoghurt create an unforgettable combination of flavors and textures.</i><br />
<b><br />Ingredients For the Meatballs</b><br />
1 pound ground meat: beef or lamb or a mix of the two<br />
1 cup bread crumbs<br />
1 small onion, minced small<br />
1 clove garlic, minced small<br />
1 egg, beaten<br />
1/3 bunch parsley, minced<br />
1/2 teaspoon cumin<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/2 cup flour<br />
1 cup sunflower or olive oil, if frying<br />
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<b>Ingredients For the Fried Pita</b><br />
4 pita<br />
olive or sunflower oil, about 1 cup, in parts<br />
<b><br />Ingredients For the Tomato Sauce</b><br />
2 tablespoons olive oil<br />
1/4 cup minced onion<br />
2 cloves of garlic, crushed<br />
4 large, ripe tomatoes, skinned and chopped<br />
2 tablespoons tomato paste<br />
1/2 teaspoon sugar<br />
salt and pepper to taste<br />
1/2 bunch of parsley, minced<br />
about 1 cup yoghurt, as garnish<br />
<b><br />Directions For the Meatballs</b><br />
Mix together all the ingredients except the oil. Knead them together well. Wet palms of the hand with water and form small meatballs, press into discs. Sear on both sides on a grill or fry in a hot cast iron or heavy-bottomed frying pan until browned on both sides but not cooked all the way through--they will cook completely in the sauce.<br />
<b><br />Directions For the Fried Pita</b><br />
Float a thin layer of oil in a cast iron or heavy-bottomed frying pan. Heat over medium low until the surface of the oil dimples when you tilt the pan, but not as hot as to let the oil smoke. Fry as many pita as will fit into your pan without overlapping, turning to cook both sides until light golden brown. Add more oil as needed to keep the thin layer of oil for frying. Drain on paper towels and chop into rough 2" squares.<br />
<b><br />Directions For the Tomato Sauce and Final Plating</b><br />
In a pan over low heat, cook the onion in the olive oil until translucent. Add garlic and stir, then add the tomatoes and raise the heat to medium. Stir and cook for a few minutes, then add the tomato paste and sugar. Stir and add salt and pepper to taste. Add the meatballs and simmer for 15-20 minutes. Serve over fried pita and garnish with a dollop of plain yoghurt. <br />
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Serves 4. Pair with a rich Syrah.</div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-81664075109258576312013-06-12T13:17:00.000-07:002013-06-12T13:17:23.806-07:00At Home In Northern Italy: An Italian's Homecooking<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Touring & Tasting blog" src="http://store.touringandtasting.com/assets/client/Image/Blog/Luciana-Bruschetta-250.jpg" style="float: right; height: 188px; margin: 5px 10px; width: 250px;" /><strong>Italians really know how to eat!</strong> It's not just the food--though it starts there, beginning with <strong>excellent produce</strong>: ripe red tomatoes dripping with sweet juice, perfect basil, asparagus, wheat, broad beans and other wholesome vegetables raised in the mineral-rich soil. (Much of Italy was watery some 100 million years ago, being under the ocean floor receiving layers of calcium carbonate deposits before the land was lifted and crunched up against the European continental plate.) Parmesan cheese, prosciutto, Parma ham, balsamic vinegar, and Italy's extra virgin olive oil are known the world over for their quality. <strong>Give these to a great cook</strong>, add extended family, friends, some local wines, a classic setting--say a long table under a string of lights outside on a warm, fragrant evening--plus conversation in abundant servings and you have yourself a real Italian meal.<br />
<br />
<img alt="Touring & Tasting blog post" height="192" src="http://store.touringandtasting.com/assets/client/Image/Blog/Luciana-dessert-600.jpg" style="float: left; margin: 5px 10px;" width="143" />My Italian friend Luciana is a terrific cook. Out of her kitchen emerge delicious foods. In fact, it was after a superb meal at her place near <strong>Lago Maggiore</strong> five years ago that I started blogging about food and travel. (See her recipe for <a href="http://www.touringandtasting.com/recipes/appetizers/tuna-mousse/">Tuna Mousse</a> from my first visit) I had the chance to visit with her again last month on Italy's Labor Day and she prepared a lovely meal to be shared with her family--including "il più' bello zio nel mondo", as he introduced himself ("<strong>the best looking uncle in the world</strong>"). Family dinners in Italy last for hours because Italians take the time to converse and enjoy the food and wine. (The longest meal I experienced in Italy was 5 1/2 hours long--but that's a subject for another blog post).<br />
<br />
<img alt="Touring & Tasting's blog" src="http://store.touringandtasting.com/assets/client/Image/Blog/Luciana-baby-shrimp-250.jpg" style="float: right; height: 188px; margin: 5px 10px; width: 250px;" />"<strong>Frittura di paranza</strong>" is mix of small fishes washed but left whole, dusted with flour, deep-fried, then sprinkled with lemon, salt and pepper. Luciana had bought baby fish from the Mediterranean: triglia di scoglio which is a reef mullet and gamberetti--tiny shrimp. <strong>Clams and mussels were stirred into a sauce for pasta</strong>; raw artichokes were trimmed, soaked in water and lemon juice, very thinly sliced and dressed for a raw salad (<a href="http://www.touringandtasting.com/recipes/appetizers/tuna-mousse/">Tuna Mousse</a> recipe); bread was rubbed with garlic and topped with tomatoes, olive oil and balsamic; and a cheese plate prepared with a quartet of artisanal cheese, including tallegio, mozzarella, and Parmesan. On this beautiful day, we enjoyed a leisurely meal, lingering with a dessert of an ice cream cake covered with meringue and little cups of aromatic <strong>Vin Santo</strong> served with biscotti.<br />
<br />
<img alt="Gianfranco Caporali wood car" src="http://store.touringandtasting.com/assets/client/Image/Blog/MiniCarBack.jpg" style="float: left; height: 268px; margin: 5px 10px; width: 267px;" />Families are close in Italy, often living under one roof. Luciana's parents live in the house next door, on a property that includes her father's workshop. <strong>Gianfranco Caporali</strong> and Luciana's partner Uli, who is learning from the master, create fabulous works in wood: custom cabinetry and "paintings" with intricate wood inlay. Her father has also made three one-of-a-kind <strong>cars of wood</strong>. These miraculous creations are fully functional. The chassis and engine are the original metal components, but all the accessories like the sunshades, mirror holders, sunroof frame, hubcaps and steering wheel are all crafted from wood. If you are traveling to the lake district of Italy, stop by the little town of <strong>Cittiglio</strong> to see his creations. His shop is open every day.<br />
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Visit <a href="http://www.labottegadicaporali.it/index_file/Page437.htm">www.labottegadicaporali.it</a> (website in Italian, but email inquiries answered in English)<br />
See <a href="http://www.touringandtasting.com/recipes/appetizers/tuna-mousse/">Luciana's Tuna Mousse</a> recipe.<br />
See <a href="http://www.touringandtasting.com/recipes/salads/artichoke-raw/">Luciana's Artichoke Salad</a> recipe.<br />
<img alt="Uli in Caporali wood car" src="http://store.touringandtasting.com/assets/client/Image/Blog/Wood-car-Uli-450.jpg" style="float: right; height: 328px; margin: 5px 10px; width: 450px;" /></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-46319776875694312222013-06-12T13:15:00.000-07:002013-06-12T13:15:08.110-07:00Cruising the Mediterranean with Thacher Winery, Vinteux Vineyards and Touring & Tasting<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Touring & Tasting wine cruise" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-mag-bottles-250.jpg" style="float: left; height: 207px; margin: 5px 10px; width: 250px;" />Our fabulous cruise to Italy, Greece and Turkey is off to a roaring start! Scott and Bobbi Stelzle of <a href="http://www.touringandtasting.com/destinations/paso-robles/venteux-vineyards/"><strong>Venteux Vineyards</strong> </a>and Sherman and Michelle Thacher of <a href="http://www.touringandtasting.com/destinations/paso-robes-california/thacher-winery/"><strong>Thacher Winery</strong></a> poured their delicious Paso Robles wines at the welcome aboard reception for our group. The first <em>Wine Festival at Sea</em> in 2013 debarked from Civitavecchia, the port for Rome. This cruise sold out, so we had nearly 90 people at the wine tasting, held in the SkyLounge on the magnificent Celebrity Reflection. Floor to ceiling windows provided panoramic vistas of the blue Mediterranean.<br />
<img alt="Scott and Bobbi on Touring & Tasting cruise" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-Bobbi-240.jpg" style="float: right; height: 189px; margin: 5px 10px; width: 239px;" />Scott and Bobbi poured the <strong>Venteux 2009 Grenache</strong>, <strong>2010 "Raucous"</strong> (25% Cabernet, 25% Estate Syrah, 25% Grenache, 15% Zinfandel, 10% Carignan), and <strong>2010 Estate Cuveé</strong> (50% Estate Syrah, 50% Estate Petit Sirah). Sherman and Michelle poured the <strong>Thacher 2011 Grenache Blanc</strong>, <strong>2010 "Controlled Chaos"</strong> (47% Mourvédra, 41% Zinfandel, 11% Grenache), and <strong>2010 Vin Rouge </strong>(71% Syrah, 29% Grenache) as we mingled and met some of our fellow cruise passengers. Lovely appetizers were passed out, included spring rolls and wontons.<br />
<img alt="gift bags Touring & Tasting wine cruise" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-bags-180.jpg" style="float: right; height: 124px; margin: 5px 10px; width: 126px;" />The welcome reception and wine tasting was delightful, and if that wasn't enough, we had lovely gift bags embroidered with the Thacher, Venteux and Touring & Tasting logos, thanks to the wineries. They were filled with goodies, like visors, t-shirts, information on the wineries and the latest copy of <em>Touring & Tasting </em>Magazine. Plenty of room for all the souvenirs we'll find on our port excursions to <strong>Santorini, Mykonos, Athens, Ephesus, Istanbul, Naples and Rome!</strong> <a href="http://store.touringandtasting.com/cruises">Wine cruises</a><br />
<img alt="Bobbi and Scott Stelzle" height="173" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-Scott-Bobbi-180.jpg" style="float: left; margin: 5px 10px;" width="118" /><a href="http://www.touringandtasting.com/destinations/paso-robes-california/thacher-winery/"><strong>Thacher Winery</strong> </a>and Vineyard's award winning winery and tasting room are situated next to a 90 year old barn with spectacular and ever changing vistas of vineyards, hay fields and oak trees. They have been hand-crafting wines from superb dry farmed and head trained vineyards found on the Westside of Paso Robles and in Southern Monterey County since 2004.<br />
<img alt="Michelle Thacher wine cruise" height="222" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-Michelle-180.jpg" style="float: right; margin: 5px 10px;" width="155" /><a href="http://www.touringandtasting.com/destinations/paso-robles/venteux-vineyards/"><strong>Venteux Vineyards</strong></a>' ten-acre estate is nestled in the renowned "windy" Templeton Gap in the heart of Paso Robles Wine Country. Known for hot dry days and cool damp nights this growing region is ideal for dry-farmed, head-trained vines, which produce our intensely bold and flavorful Rhone varietals. You can enjoy a stay at their <strong>Paso Robles Bed & Breakfast</strong> inn, perfectly located for wine country exploration.<br />
<img alt="Sherman Thacher at wine cruise" height="171" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-Sherman-180.jpg" style="float: left; margin: 5px 10px;" width="111" />At our <strong>Syrah Vertical Seminar,</strong> Venteux and Thacher Syrah went head-to-head for us to compare the effect aging has on the wine as well as sense the difference created from diverse vineyards and winemaker style. Thacher poured their <strong>2010 Syrah Monterey (</strong>pre-release) from the <em>Coast View Vineyard</em>, and the 2009, 2008, and 2004 vintages of the same. Venteux their <strong>2010 Tache Le Verre</strong> (pre-release) 2009 and 2008 Tache Le Verre and 2004 "Starr Ranch" Syrah. The 2010 were ready to drink, but one could see how the wine developed with time, with the 2004 vintages having a deep bouquet and smooth texture. The Syrah Vertical Seminar was in the <em>Tuscan Grille</em>, which will be the venue for the <strong>wine pairing luncheon</strong> later in the cruise. Though the photos could not capture the view, through the glass walls of the Celebrity ship, we had a moving "wallpaper" of blue ocean, blue sky and a thin blue line in the center marking the horizon. Enjoying great wine and interesting people is even better at sea!<br />
<img alt="wine cruise Touring & Tasting" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-winemakers-250.jpg" style="float: left; height: 188px; margin: 5px 10px; width: 250px;" /><img alt="wine tasting at sea Touring & Tasting" src="http://store.touringandtasting.com/assets/client/Image/Blog/May-2013-Wine-Cruise/WineFestAtSea-Syrah-winemakers-250.jpg" style="float: left; height: 173px; margin: 5px 10px; width: 250px;" /></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-55040029879444618292013-04-29T06:18:00.000-07:002013-04-29T06:23:06.843-07:00Cooking Class in Umbria -- La Madonna del Piatto<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: #f6b26b;"></span><img alt="cooking class Alla Madonna del Piatto" height="206" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-puttanesca-plating-230H.jpg" style="float: right; margin: 5px 10px;" width="163" /><i>National Geographic</i>'s list of the <b>Top Ten Cookery Schools in Italy</b> describes the schools this way: "The <b>locations are glorious</b>, and the cuisine is exceptionally <b>rich and varied</b>. Up and down the Italian peninsula, schools teach you <b>how to cook traditional dishes</b> the <b>authentic local</b> way." [From <i>Food Journey of a Lifetime 500 Extraordinary Places to Eat Around the Glob</i>e.] It's not surprising that <b>Alla Madonna del Piatto</b> is on this list, nor that the charming bed & breakfast was discovered by the press long ago. Umbria is being discovered by Americans who love Italian regional cuisine, as Tuscany was when Frances Mayes published her bestseller about Tuscan life and cooking.<br />
<br />
<b><img alt="view from Alla Madonna del Piatto" height="206" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Assisi-window-view-230H.jpg" style="float: left; margin: 5px 10px;" width="162" />Glorious location</b>--<i>check!</i> Alla Madonna del Piatto rests in an enormous meadow, verdant green in springtime and edged with flowers, with a panoramic view of Assisi's towers, churches and the valley floor below. <b>Rich and varied cuisine</b>--<i>check</i>! Proprietor Letizia Mattiacci selects the freshest seasonal produce to create luscious dishes fragrant from garlic, artisanal cheeses and extra virgin olive oil. <b>Schools teach you how to cook</b>--<i>check!</i> Surprisingly, it was the men in our group who were the first to roll up their sleeves and try their hand at rolling pasta and finishing the plating. <b>Authentic, local</b>--<i>check!</i> Letizia is a native Umbrian who returned with her husband Ruurd to renovate the farmhouse and create their welcoming retreat after careers as entomologists. The saga of their endeavor to wade through Italy's infamous bureaucracy is a fascinating read on her <a href="http://madonnadelpiatto.com/about/">blog</a>.<br />
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I'm on my own <b>food and wine journey of a lifetime</b>, starting with <a href="http://store.touringandtasting.com/blog/VinItaly-an-Extravaganza-of-Italian-Wine-and-Food">VinItaly</a> in Verona at the beginning of March, through my stay in Montepulciano studying Italian and sampling Tuscan cuisine, through this stay at Alla Madonna del Piatto, through a visit with my Italian friend Luciana--an amazing cook, to going on the <a href="http://store.touringandtasting.com/Cruises/-Eastern-Mediterranean-Cruise">Touring & Tasting cruise</a> to Greece and Turkey aboard Celebrity, with the fabulous on-board cuisine.<br />
<br />
<img alt="Assisi church" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Cooking-class-chiesa-230H.jpg" style="float: left; height: 230px; margin: 5px 10px; width: 173px;" />Our class began in the village of Santa Maria degli Angeli dominated by a Basilica of the same name. In a store of <b>local food products</b>, we tasted olive oils, cheeses, prosciutto, wild boar sausage, truffle pesto, sweets, and liqueur made from olive leaves. Letizia was a storehouse of information, beginning with one of the staples of Italian cooking. At the food pavilion of VinItaly, I discovered that olive oil comes in a wide range of tastes from simply buttery to piquant, depending on the varietal of the tree. Letizia had us try a grassy, mild oil and a more peppery one. However, these were made from the same variety of tree, but 25 km apart, proving that, like wine, <b>olive oil is terroir-driven</b> as well as varietally distinct. She cautioned us to always buy extra virgin or virgin olive oil since it is "cold-pressed". Regular olive oil is extracted from the leftovers from the first pressing, using hot water in the best case, and using strong solvents like hexane in most cases.<br />
<br />
<img alt="Italian olive oil tasting" height="181" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-oil-date-200H.jpg" style="float: right; margin: 5px 10px;" width="140" />I didn't realize that olive oil in Italy has a printed expiration date on the label. If properly stored, you can still use it for five years but the flavor and the green color present from chlorophyll will have disappeared after 18 months. Use this oil for cooking and <b>use your best, fresh oil for "finishing"</b> by drizzling a bit on pasta, bruschetta, and vegetables right before serving. Check for the<b> DOP certification</b> on the labels of the best Italian olive oils, which ensures producers have followed strict production regulations to guarantee the quality of the oil. I thought vineyards require patience, since it takes several years after planting for vines to produce wine quality grapes. Olive trees take 30 years, so the trees Letizia and her husband are planting on their land are for their daughter to enjoy.<br />
<br />
<img alt="balsalmic vinegar tasting" height="132" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-balsamic-230.jpg" style="float: left; margin: 5px 10px;" width="179" />We sampled balsamic vinegar, aged 10 and 12 years . Commercial balsamic is made by adding caramel and possibly chemicals to regular vinegar; <b>true balsalmic</b> is made by fermenting grape juice (must) and aging it in a succession of barrels made from different woods such as oak, juniper, ash , and maple. If you see anything in the ingredients list other than must, it is not authentic balsamic. I bought a bottle of 30-year-old balsamic that is thick, syrupy and dense with flavor. Try <b>top quality balsamic vinegar drizzled on grilled salmon</b>.<br />
<br />
<img alt="focaccia making" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-making-focaccia-230H.jpg" style="float: right; height: 230px; margin: 5px 10px; width: 170px;" />Back at Alla Madonna del Piatto, Letizia showed us how to make the focaccia and the regional pasta called <i>strangozzi</i> in Assisi and <i>pici </i>in Montepulciano. She <b>marinated the broiled asparagus</b> in olive oil and pressed garlic, then let us roll and cut the pasta. After pressing the focaccia into the pan and adding rosemary and caramelized onion, she set on top of the stove to rise. Meanwhile, we made <b>zabaglione and macerated fresh berries</b> in Vin Santo for the tiramisù. The pasta was boiled for only a minute in heavily salted water. Letizia instructed us that "it should taste like the sea"--about 1 teaspoon salt per quart. The marinated asparagus was cut into bite-sized pieces and stirred in a saucepan with about <b>2 cups of freshly made ricotta</b>. The pasta was quickly strained without rinsing and dumped into the saucepan along with a couple cups of grated Parmesan and three ladles of the pasta cooking water. The cheese melted into a creamy sauce--no cream added--with a enticing seasoning and aroma of garlic.<br />
<br />
<img alt="pasta with puttanesca sauce" height="132" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-puttanesca-200.jpg" style="float: left; margin: 5px 10px;" width="168" />The <b>pasta with puttanesca sauce</b> was made in a similar way, with whole black olives, capers, Italian red chile peppers and chopped tomatoes. Letizia admonished that the noodles should always be combined with the sauce in the pan, then plated and drizzled with olive oil. "If someone serves you sauce ladled over the top of the pasta, get up right away and go out of there because that is not the way pasta is served." The <b>warm, juicy olives</b> were sensational in the spicy sauce.<br />
<br />
<img alt="tiramisu at Alla Madonna del Piatto" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Italian-cooking-tiramisu-230.jpg" style="float: right; height: 174px; margin: 5px 10px; width: 230px;" />After our cooking, we sat down to a <b>convivial meal</b> that started with local antipasti of green olives, homemade bread, Parmesan and prosciutto with local red and white wine, followed by both pastas, the focaccia and the delicious dessert, made with layers of <b>Savoiardi cookies</b>, zabaglione custard and the macerated fruit. When Letizia makes the <b>traditional coffee tiramisù</b>, she dips the cookies in expresso before assembling the dessert, letting it sit for a few hours for the Vin Santo to infuse into the cookies.<br />
<br />
<img alt="Alla Madonna del Piatto room" src="http://store.touringandtasting.com/assets/client/Image/Blog/Alla-Madonna-del-Piatto/Cooking-class-room-230.jpg" style="float: left; height: 150px; margin: 5px 10px; width: 230px;" />Alla Madonna del Piatto has five lovely guest rooms with handmade linens and radiant heat floors. The property is green, with <b>solar water and electricity</b>, plus a furnace to contribute to the heating of the water. Surrounded by fields on the hill above Assisi, you will find tranquility and friendliness. As Letizia says, "if my guests are not happy, then I'm not happy." <b>Cooking classes are twice a week,</b> on weekdays and dishes change with the seasonal local produce. If you picture yourself on their veranda, under grape arbor, sipping wine and soaking up the view, visit <a href="http://incampagna.com/">/incampagna.com</a> for more information.<br />
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<a href="http://2.bp.blogspot.com/-UZ20yTlTDUE/UX5yxcWP_OI/AAAAAAAAB0o/alQzZNL9ItY/s1600/Madonna-del-piatto-duck-200.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UZ20yTlTDUE/UX5yxcWP_OI/AAAAAAAAB0o/alQzZNL9ItY/s1600/Madonna-del-piatto-duck-200.jpg" /></a></div>
<a href="http://www.blogger.com/www.touringandtasting.com/recipes-poultry/madonna-del-piatto-duck/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Try one of Letizia's recipes:<br />
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<b>Alla Madonna del Piatto Duck Breast in a Rosemary, Balsamic and Citrus Marinade</b><br />
"<i>Duck breast is virtually boneless, but it’s intensely flavorful and surprisingly easy to make. This is my foolproof recipe based on a classic French sweet and sour marinade. I have twisted it with Italian ingredients and herbs and I must say it is rather lovely.</i>"--Letizia<br />
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<b>Ingredients For the Marinade:</b><br />
Juice of 1/2 lemon or of 1 orange<br />
3 tablespoon balsamic vinegar<br />
2 tablespoon red wine<br />
1 tablespoon raw honey<br />
3 tablespoon extra virgin olive oil<br />
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<b>Ingredients for the Duck Breast:</b><br />
2 large garlic cloves, crushed<br />
1-2 sprigs of fresh rosemary<br />
1 pound duck breast with skin<br />
1 tablespoon olive oil<br />
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In a bowl large enough to fit the breast snugly, mix the marinade ingredients, add the garlic cloves and whole rosemary sprigs. Place the duck breast in the marinade, skin side up, cover and marinade in the refrigerator overnight.<br />
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Remove the duck breast from the marinade, pat dry and transfer, skin side down, into a heavy pan, better if cast iron. Reserve the marinade. Cook the breast on low heat for at least 5 minutes. Be patient as the duck fat renders out slowly, melting onto the bottom of the pan. This is the most important phase of the cooking by which you get lovely crispy skin. If the skin burns too soon, the breast will taste fatty and rubbery. When the skin turns golden, remove the breast, quickly drip away the fat and wipe the pan with paper towels. Now you need to be fast: bring the heat to high, add 1 tablespoon of olive oil and sear the skinless side of the breast all over, until slightly brown, about 2 minutes. Pour the marinade in the pan and reduce it, this takes less than 1/2 minute.<br />
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Remove the pan from heat but leave it on the stove, cover with a lid and 1 or 2 folded kitchen towels. You want to keep the pan as warm as possible. The breast will finish to cook with the indirect heat of the pan and will keep wonderfully moist. Wait for 5- 10 minutes, then slice thinly and serve.<br />
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Serves 4.<br />
Pair with a Sangiovese or Sagrantino.<br />
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<a href="http://2.bp.blogspot.com/-iry0j9Wpidk/UX5yTc6mMtI/AAAAAAAAB0g/osBzNs2elY4/s1600/Madonna-del-piatto-spaghetti-200.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iry0j9Wpidk/UX5yTc6mMtI/AAAAAAAAB0g/osBzNs2elY4/s1600/Madonna-del-piatto-spaghetti-200.jpg" /></a></div>
<b>Alla Madonna del Piatto Spaghetti with Salmon and Brandy</b><br />
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"<i>I still remember the arrival of cream in my life. My mum did not use cream, she was Sicilian. By her law, a sauce is red and must be made with tomato and olive oil. A stick of butter lasted easily a couple of months in our fridge as she had no use for it…Then the 70′s and ’80s exploded with all sorts of sophistication. Tortellini with cream and ham, crepes rolled with Bechamel and champignons, tiramisu, pannacotta…Please note the quality of the ingredients and the modest amounts of condiments which are necessary to achieve balance.</i>"--Letizia<br />
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1 small onion, diced very finely<br />
1 garlic clove, finely minced<br />
1 tablespoon extra virgin olive oil, plus extra for finishing<br />
white wine, optional<br />
10 ounces canned diced tomato (or fresh, in season)<br />
3 ounces smoked wild salmon, diced<br />
2 tablespoons heavy cream<br />
1/2 pound good quality spaghetti (possibly bronze drawn)<br />
1 fresh red chili pepper, sliced (optional)<br />
2-3 tablespoon brandy<br />
2 tablespoon chopped flat leaf parsley<br />
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Start heating your water to cook the pasta according to package directions. Using a shallow pan – a frying pan with high sides is ideal – sauté the garlic and onion in 1 tablespoon olive oil over very low heat. If the onion starts browning, deglaze with a little white wine. Add the diced tomato, cover and simmer until a little thicker, about 5 minutes. Add the salmon and cream, bring back to simmering temperature and switch off. You don’t want to cook the flavor of the salmon away. The whole preparation should take no more than 7-8 minutes.<br />
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Meanwhile, cook the spaghetti according to package instructions until al dente. When the pasta is cooked, turn the heat under the saucepan to high. Drain the pasta and transfer into the saucepan. Add the chili pepper now, if using.<br />
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Stir the pasta quickly into the sauce as explained here. Add some pasta water – up to one tablespoon per person – and stir some more until the excess liquid is absorbed. Add a generous dash of brandy and stir again to incorporate. Sprinkle with parsley . Serve on warm plates with a drizzle of fruity extra virgin olive oil.<br />
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Serves 2-3<br />
<br />
Pair with Sangiovese or rose´.<b><br /></b></div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-64183267636949317862013-04-24T23:34:00.001-07:002013-04-24T23:34:56.364-07:00Avignonesi Winery in Tuscany<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Avignonesi winery" height="116" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-aerial-230.jpg" style="float: right; margin: 5px 10px;" width="165" />A Renaissance is occurring in the Avignonesi winery in Montepulciano. A Renaissance that began when <b>Virginie Saverys</b> purchased the winery in 2009. Just as the cultural Renaissance of the 14th century witnessed the flowering of art and literature based on the classics, so the modernization of Avignonesi is based on its history--one of the longest of any winery in Italy.<br />
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<img alt="Virginie Saverys of Avignonesi winery" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-Virginie-230H.jpg" style="float: left; height: 230px; margin: 5px 10px; width: 162px;" />Virginie Saverys has always had <b>a commitment to organic products</b> and homeopathic medicine, shunning pesticides and chemicals as being unhealthy for her family and the earth. Naturally, she envisioned organic and biodynamic techniques in the vineyards and winery of this august estate. <b>The word renaissance means "re-birth"</b> and suggests a revisiting of tradition, sparking innovation and artistry. Her belief in respecting the land and expressing the terroir in the glass reflects the time before industrial farming when farmers tended their crops by hand and lived in harmony with the rhythms of nature. In the current age, these practices are enhanced by scientific insight concerning geology, hydrology and soil composition. <b>Biodynamics are used in all Avignonesi's 200 acres</b> and they are undergoing the long conversion to being organically certified. The original estate vineyards of Le Capezzine, I Poggetti, La Selva and La Lombarda will have completed their conversion next year, whereas the recent acquisitions of Lodola, Greppo and Matracchio are towards the beginning of the process.<br />
<br />
<img alt="Avignonesi vineyard" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-vineyard-230.jpg" style="float: right; height: 183px; margin: 5px 10px; width: 230px;" />Virginie brought in a new staff of young people, many women, to implement her vision. <b>Winemaker, Ashleigh Seymour,</b> is from Australia. While obtaining her Enology degree, she worked in the Barossa Valley and Adelaide Hills before moving on to Condrieu in Northern Rhone, then to Avignonesi. <b>Tamara Marini</b> gave us a tour of the vineyards, pointing out the mustard, arugula and fava beans growing around the vines. Nitrogen fixers, they provide <b>natural fertilizers</b> when plowed into the fields. The air buzzed with bees and insects since no pesticides are used. She noted that organic and biodynamic practices in the vineyard are more labor intensive, but, <b>"If you want to make good products that reflect the terroir, you have to start in the soil."</b> Yields are kept low--only 3-4 bunches of grapes per vine--to produce juice with concentrated flavor.<br />
<br />
<img alt="La Stella Vineyard at Avignonesi" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-La-Stella-vineyard-230.jpg" style="float: left; height: 173px; margin: 5px 10px; width: 230px;" />I found the most interesting of the four experimental vineyards at the main <i>Le Capezzine</i> estate to be <i>La Stella</i> where the vines are bush trained and planted in a “settonce” system. Each vine is at the corner of a triangle, <b>creating a hexagonal pattern</b> of five plants with one in between. So, instead of rows of leaves that create a "wall" that blocks ventilation, air circulates between each plant. When the canes grow, each plant has theirs tied together above the vine, which <b>maximizes sun exposure on the canopy</b>.<br />
<br />
<img alt="Avignonesi tasting room" height="149" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-wine-bar-230.jpg" style="float: right; margin: 5px 10px;" width="201" />We tasted 9 of the 13 wines Avignonesi produces. When Virginie purchased Avignonesi, she also acquired two vineyards in <b>the adjacent wine region of Cortona</b>, which experience a warmer climate than the Montepulciano vineyards. This allows cultivation of the French varietals of Chardonnay, Sauvignon Blanc, Merlot and Syrah. The <i>Avignonesi Vignola Toscana</i> Sauvignon Blanc has pleasing grapefruit, lemon and passion fruit flavors, with a long finish. The <i>Il Marzocco Chardonnay Cortona DOC</i> is made from 100% Chardonnay picked at night to preserve acidity, and is round in the mouth with a fresh taste.<br />
<br />
<img alt="Avignonesi Riserva Grande Annate" height="133" src="http://store.touringandtasting.com/assets/client/Image/Blog/Nobile_di_Montepulciano_200.jpg" style="float: left; margin: 5px 10px;" width="146" />Their <i>Rosso di Montepulciano DOCG</i> is a very pleasing 100% Sangiovese with a fresh fruity taste that I think would pair beautifully with tomato and Parmesan cheese crostini. I enjoyed their balanced and structured 100% Sangiovese <i>Vino Nobile di Montepulciano</i> and the premium reserve version called the <i>Vino Nobile di Montepulciano DOCG Riserva Grande Annate</i> made with 15% Cabernet Sauvignon; both would pair well with grilled steak and meat dishes. We can look forward to a new 100% Sangiovese, single vineyard Riserva when the 2011 vintage is released.<br />
<br />
<img alt="Avignonesi 50-50 wine" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-Desidero-200H.jpg" style="float: right; height: 300px; margin: 5px 10px; width: 90px;" />Their super-tuscan <i>Grifi Toscana IGT</i> is made from 60% Sangiovese and 40% Cabernet Sauvignon from vines from 8-39 years old. The <i>Desiderio Merlot Cortona DOC</i> is 85% Merlot, 15% Cabernet Sauvignon and shows <b>the more fruit-forward side of this elegant blend</b> of traditional and new varietals. <i>50&50 Toscana IGT</i> was born at a dinner between friends--the former owner of Avignonesi and the former owner of <i>Capannelle</i> in Chianti Classico. Drinking Avignonesi Merlot and Capannelle Chianti, they mixed their wines in one glass and <b>a new wine was born.</b> Multi-faceted and elegant, the wine must be labeled IGT since it does not comply with the DOC and DOCG appellation regulations.<br />
<br />
<img alt="Avignonesi Vin Santo" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-passito-250.jpg" style="float: left; height: 167px; margin: 5px 10px; width: 250px;" />Most Montepulciano wineries make Vin Santo, but the <i>Avignonesi Vin Santo di Montepulciano DOC</i> is in a class by itself. <b>It takes 12 years to make this precious liquid.</b> Hand-selected grape bunches are layered on straw mats from floor to ceiling where they dry from September to January under carefully controlled conditions so no mold is formed. After they have lost about 70% of their volume, the raisinated grapes are gently pressed and the juice poured into Slavonian oak "caratelli" that contain last year's "madre" mother yeast. Some room is left in the barrel for air. The caratelli are always stored on the top floor with open windows so the temperature can vary during the year. <b>The wine remains in the caratelli for 10 years.</b><br />
<img alt="Passito grapes at Avignonesi" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-vin-santo-230.jpg" style="float: left; height: 186px; margin: 5px 10px; width: 230px;" />During the warm summer months, the yeast is actively fermenting, in cold winter, it is dormant and the wine remains on the lees. After 10 years, about <b>60% of the original volume is lost</b>, part from evaporation and part from having to discard some wine that is not up to standard. The wine is blended, bottled, then aged another 6 - 10 months in bottle. Their Vin Santo is as thick as syrup, a dark amber color and has <b>layers and layers and layers of flavors</b> from dried fig and plum to marzipan, honey and vanilla.<br />
<br />
<img alt="Avignonesi organic kitchen garden" src="http://store.touringandtasting.com/assets/client/Image/Blog/Avignonesi-garden-230.jpg" style="float: right; height: 174px; margin: 5px 10px; width: 230px;" />Avignonesi's "green" philosophy extends to the kitchen of their restaurant, where all the ingredients are organic. The <b>cooking classes</b> are a terrific way to learn how to make regional specialties while providing optimal nourishment. In the cooking classes, participants go out to the garden with the chef to <b>pick fresh vegetables, herbs and fruit</b> for hands-on preparation of a meal that includes handmade pasta, sauce, side dishes and dessert. To make a reservation for a cooking class, to taste the delicious Avignonesi wines, or enjoy a meal in their lovely glass dining room surrounded by the rolling hills of Tuscany, visit their website at: <a href="http://www.avignonesi.it/" target="_blank">www.avignonesi.it</a></div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-11163310967546103102013-04-24T23:33:00.000-07:002013-04-24T23:33:02.181-07:00Wine Tasting in Tuscany - Fattoria del Cerro<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Fattoria del Cerro in Tuscany" height="131" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-Cerro-field-pano-500.jpg" style="float: left;" width="449" /><br />
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After a brutal spring without sun--a March with the most rain in 50 years--last week the clouds finally parted over <b>Aquaviva di Montepulciano</b> and the Tuscan sun woke up the land. Soaked with water, the fertile land responded by pushing forth a resplendent carpet of green, making the famous views of <b>La Bella Toscana</b> (beautiful Tuscany) even more breathtaking. In the middle of rolling hills and dazzling fields of yellow flowers, vineyards and olive trees is the <b>Relais Villa Grazianella </b>of the<b> Fattoria del Cerro</b> winery of Italy.<br />
<br />
<img alt="Fattoria del cerro lodging" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-cerro-room-230.jpg" style="float: left; height: 148px; margin: 5px 10px; width: 230px;" />At the top of a long driveway lined with cedar trees and surrounded by the <b>Fattoria del Cerro</b> vineyards, the <b>Relais Villa Grazianella</b> houses 11 junior suites, restaurant, store, swimming pool, jacuzzi and conference room. Their location is ideal to enjoy the magic of this area as it is a <b>short drive</b> away from many historic fortress towns, including the "ideal city" of <b>Pienza</b> (a UNESCCO World Heritage Site) built by Pope Pio II; <b>Montepulciano</b> which boasts an excellent Italian language school for foreigners, <a href="http://www.ilsasso.com/eng/" target="_blank">Il Sasso</a>; <b>Cortona,</b> with a notable museum of Etruscan antiquities; and one of Italy's most popular UNESCO World Heritage Sites, <b>Siena</b>, famous for hosting the Palio horse race.<br />
<br />
<img alt="Vino Nobile Fattoria del Cerro" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-Cerro-winebar-230.jpg" style="float: right; height: 176px; margin: 5px 10px; width: 230px;" />If this is not enough <b>enticement to visit</b>, you can also enjoy tasting the fine wines made in the adjacent state-of-the-art Fattoria del Cerro winery, including the aptly named <b>Vino Nobile</b> and <b>Vin Santo</b>. The winery is one of 6 estates in the Saiagricola collection whose portfolio encompasses Brunello, Grappa, Sagrantino di Montefalco, Barbera, Moscadello di Montalcino, and more, from Tuscany, Umbria and Piedmont. The wines and olive oil produced at all the Saiagricola estates are farmed with <b>environmentally compatible methods</b>. Care is taken to preserve woodlands and wildlife. Fattoria del Cerro was instrumental in bringing Vino Nobile into the modern age and in establishing the DOC appellations of Montepulciano in 1980. Several times it has been <b>awarded Italy's top hono</b>r of Gambero Rosso's <i>Tre Bicchieri</i>.<br />
<br />
<b><img alt="Fattoria del Cerro barrels" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-cerro-barrels-200.jpg" style="float: left; height: 191px; margin: 5px 10px; width: 200px;" />Enologist Riccardo Cotarella</b> is the head winemaker for Saiagricola, with <b>enologist Raffaele Pistucchia</b> working directly under him overseeing all the wineries, each of which has its own winemaker for the day-to-day operations. Raffaele conducted the tasting for us, pouring us a selection of 5 Fattoria del Cerro wines out of the <b>25 wines</b> produced by Saiagricola. Fattoria del Cerro is the largest private estate producing Vino Nobile, with a total farm area of 601 hectares (about 1,485 acres). The vineyards are managed using <b>environmentally-friendly energy and method</b>s. The majority of their planting is to Sangiovese (called Prugnolo Gentile in Tuscany), followed by Colorino, Mammolo, and Merlot, which are blended in small amounts into some of the red wines, plus the white grapes Trebbiano and Chardonnay.<br />
<br />
<img alt="Fattoria del Cerro Vino Nobile" height="252" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-Cerro-Vino-Nobile-300H.jpg" style="float: left; margin: 5px 10px;" width="78" />Chardonnay is a recent introduction to Fattoria del Cerro, comprising 100% of <b>La Grazianella</b>, an easy drinking sparkling wine made with the Charmat method. Their <b>Rosso di Montepulciano</b> <b>DOC</b> is a young, approachable wine with a brilliant ruby color and a nose of violets, cherry and vanilla, made with 90% Sangiovese and 10% Mammolo. Their flagship wine, the <b>Vino Nobile di Montepulciano</b>, is made with 90% Sangiovese, 5% Colorino and 5% Mammolo. It is a <b>DOCG</b> wine, as is the <b>Riserva</b> version, both with a gorgeous jewel-like color and delicious aroma and flavors. I complimented the color of their Vino Nobile and winemaker Coterella humbly answered that "it is because of the grape Sangiovese", but in fact, I had many Vino Nobile wines in restaurants that were dull in comparison, without the sparkling clarity that is one measure of the quality of the winemaking. Their Riserva is more complex and long in the mouth and can be cellared for at least 15 years. <b>Great care in taken in the vineyard and winery</b> to maintain the integrity of the varietal. As Raffaele said, "when you taste the wine, we want you to taste the Sangiovese, not something that was done in the winery."<br />
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A moderate amount of oak is used to give structure to the Vino Nobile. <b>An elegantly powerful wine</b>, one should enjoy it with the local food to appreciate its perfection. Strongly flavored salami and prosciutto have similar pork fat that makes bacon so irresistible, Vino Nobile has the structure and acidity to cut the fat in the mouth. It also pairs well with wild game, black truffle sauces, the enormous Florentine steaks and pici (a local pasta specialty) with meat ragu´.<br />
<br />
<img alt="Fattoria del Cerro" src="http://store.touringandtasting.com/assets/client/Image/Blog/Fattoria-del-Cerro-lodging-200.jpg" style="float: left; height: 150px; margin: 5px 10px; width: 200px;" />The pièce de résistance of the tasting was their <b>"Sangallo" Vinsanto di Montepulciano DOC</b> made using the traditional passito method. Instead of being dried in a commercial warehouse, Fattoria del Cerro dries the hand-selected grapes in the old-fashioned way in a historic stone farmhouse designed for this job. After about 5 months of drying, the raisin-like grapes are gently pressed, vinified and aged for 2 years in barrel and 1 year in bottle. Their Vin Santo glistens in the glass like a golden sapphire and has a viscous texture and dense flavor profile of honey, orange, toffee and raisins. Visit their website for information on accommodations and wine tasting: <a href="http://www.saiagricola.it/english/tenute/tenuta_cerro.htm">www.saiagricola.it</a></div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-26239278203021927012013-04-15T13:23:00.000-07:002013-04-15T13:23:02.408-07:00A Personal Visit to Tedeschi Winery in the Valpolicella Region of Italy<div dir="ltr" style="text-align: left;" trbidi="on">
<b><img alt="Tedeschi winery family of Italy" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-family-250.gif" style="float: right; height: 159px; margin: 5px 10px; width: 250px;" />The Italian wine estate Tedeschi</b> is older than the United States of America. The Tedeschi family has been making wine in the <b>hilly Valpolicella region east of Lake Guarda</b> since 1630. Currently three siblings manage the winery: Antonietta, who handles Italian sales and the winery administration, Sabrina, a food scientist, and Riccardo, an enologist who oversees the winemaking and foreign sales. They have taken over the day-to-day business of the winery from their father Lorenzo who was the first in the family line to bottle wine. The Tedeschi historically sold wine in demijohns to "osterie" or wine bars.<br />
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<img alt="Tedeschi wines of Italy" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-bottles-250.gif" style="float: left; height: 211px; margin: 5px 10px; width: 250px;" />Lorenzo brought modern techniques and marketing to the winery, while keeping his family's <b>long-standing tradition</b>s in place, and his children carry on the this marriage of the best of tradition with the most sophisticated modern technology. For example, when the family decided to expand their holding to include the <b>Maternigo vineyard in the Valpolicella DOC </b>region, they mapped their vineyards using infrared photography and underwent detailed analysis of the soil and vine canopy to insure each individual vine in the vineyard is planted to the best advantage. As the father, Lorenzo, says, <b>"you have to pay attention to the smallest details, because that is how great wine is made"</b>.<br />
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<img alt="Renzo Tedeschi" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-Renzo-250.gif" style="float: right; height: 195px; margin: 5px 10px; width: 250px;" /><b>Valpolicella is a favored wine</b> throughout the world for the excellent wines made from its indigenous varietals, which include the most important grapes: Corvina, Corvinone, and Rondinella. Lorenzo's son,Riccardo, explains that the Corvina grape gives complexity and volume to the wine, Covinone gives structure and tannins and the Rondinella adds round, cherry flavors. <b>The Tedeschi quest for quality is paramount.</b> Their vineyards are carefully tended to produce small bunches of grapes with concentrated flavor. As Lorenzo says, "You need small bunches, it's with small bunches that you make great wine."<br />
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<b><img alt="Finest Italian wines 100 great producers" height="149" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-top-100-180.gif" style="float: left; margin: 5px 10px;" width="127" />For their award-winning Amarone</b>, not only are the grapes hand-harvested, but only the grapes at the very top of each select grape cluster is used. The care and attention that the Tedeschi family lavishes on their wine has brought them high-ratings and the invitation this year to present their <i>2007 Tedeschi La Fabriseria Amarone Della Valpolicella DOC Classico</i> at the prestigious opening to VinItaly: <b>"Finest Italian Wines, 100 Great Producers"</b> as chosen by <i>Wine Spectator</i>. This was the second year in a row they have had a wine included in this preeminent list.<br />
<br />
<img alt="Tedeschi vineyards" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-outcropping-vineyard-250.gif" style="float: right; height: 224px; margin: 5px 10px; width: 250px;" />One of the daughters, Sabrina, gave us a tour of their steep, hillside Le Pontare vineyard--one of their 4 vineyards--which produces the vineyard-designate "La Fabriseria" Amarone and Valpolicella wines. The calcareous outcropping in the photo displays one reason their wines have <b>great minerality that adds to the complexity</b> of the rich fruit flavors. The south-eastern exposure is perfect for sun exposure and the breezy hill location provides perfect ventilation. Only 3,000 bottles of Amarone are produced per year, but only when <b>the vintage is just right</b>. So, when the 2009 harvest was not up to the Tedeschi's exacting standards, no Amarone was made from this vineyard.<br />
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<b><img alt="Tedeschi winery tasting room" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tedeschi-Sabrina-250.gif" style="float: left; height: 194px; margin: 5px 10px; width: 250px;" />Tedeschi </b>produces a portfolio of fine red wines,<b> including Valpolicella Luchine</b>, designed to drink young and fresh; <b>powerful Amarone</b> with concentrated fruit and a multi-faceted flavor profile--made with premium grapes dried before vinification for maximum intensity; and their <b>dessert wine Recioto</b>--a sensory delight for nose and palate. They also make intriguing white wines, like their <i>Vin de la Fabriseria Vino Passito</i>, made from Garganega and Saorin grapes. Visit their website to view their entire portfolio: <a href="http://www.tedeschiwines.com/">www.tedeschiwines.com</a>, or even better, visit their winery when you are in visiting Verona. Tastings available by appointment only.<br />
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<i>Sabrina had a few <b>wine pairing suggestions</b>; for the Amarone: pheasant braised in Amarone, risotto with mushrooms, game meats or Monte Veronese cheese, a raw cow milk cheese made in Lessini mountain.. For the Recioto: dark chocolate or veined cheese, like Roquefort. </i><br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-37217693357176000452013-04-11T23:36:00.003-07:002013-04-12T13:20:31.540-07:00VinItaly--One of the Top 10 Winelover's Destinations<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="Rocca del Principe wines" height="207" src="http://store.touringandtasting.com/assets/client/Image/Blog/Rocca-del-Principe-bottles-300.gif" style="float: left; margin: 5px 10px;" width="276" />If you love Italian wine and food, VinItaly is a dream come true. This expo, held in Verona each spring, provides the opportunity to taste <strong>thousands of Italian wines</strong> from the country's diverse regions, nibble on tasty samples of local produce, like black truffles and olive oil, and learn more about wine in seminars and focussed tastings. But, it is not just Italian products. More than 20 other countries are represented. In total, over 4,200 companies from around the world present their products in this <strong>massive 4-day event</strong>.<br />
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<img alt="view of VinItaly" height="161" src="http://store.touringandtasting.com/assets/client/Image/Blog/Over-the-shoulder-view-300.gif" style="float: right; margin: 5px 10px;" width="211" />Thousands of people, over 140,000, pour into the VeronaFiere convention center, mostly <strong>stylishly dressed Italians</strong>--the men in chic black suit and tie, the women dressed to the nines--but also buyers from around the globe, importers and over 2,400 journalists.<br />
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VinItaly is organized by regions into <strong>12 pavilions</strong> that cover over a million square feet--that's almost 18 football fields. As one might expect, the exhibition halls of <strong>Tuscany and Piemonte</strong> were the largest and most crowded.</p>
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<img alt="Tuscan wine tower at VinItaly" height="190" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tuscan-tower-300.gif" style="float: left; margin: 5px 10px;" width="254" />The booths in all the pavilions were elegantly and creatively designed. There was the two story Tuscan tower, the walls adorned with dried grapevines, mini-wine bars and lavish construction of glass and steel.<br />
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The wine is in one word: amazing, both in quality and diversity. From <strong>crisp, fresh Prosecco</strong> from the Trentino hills, refined and powerful Amarone from the Valpolicella area of the Veneto, rich Tuscan Brunello, distinctive <strong>Nero d'Avola from Sicily</strong>, to wines made from indigenous grapes like Garganega, Rodinella, Greco di Tufo and Gaglioppo--vinified in Italy since the time of ancient Greece--they are all available to sniff, swirl and sip. I'll write more in detail about the tastings in further posts, but suffice to say now that if there was a list of <strong>the top 10 oenophile experiences in the world</strong>, VinItaly should be in that list. One could taste wine every day for each of the four days and not even sample a fraction of the fine wines being offered.<br />
<br />
<img alt="display of Lugana wines at VinItaly" src="http://store.touringandtasting.com/assets/client/Image/Blog/Lugana-display-300.gif" style="width: 300px; height: 225px; float: right; margin: 5px 10px;" />Italy has ideal terroir for grape growing with soils that range from the moraine deposits at the foot of the Alps to the north to the volcanic soil of Sicily, with a range of other soils in between. It is surrounded on three sides with the ocean, benefiting from the moderating influence a large body of water can have on a winemaking region. This may explain why <strong>Italy is now the #1 wine producing country</strong> in the world, according to VinItaly press material, surpassing France who saw her production drop 16.8% last year. Or perhaps it is because wine is such a part of everyday life here, with a glass of wine at lunch and dinner as part of a complete dining experience. <strong>Italians have mastered the art of "abbonimento"</strong>: wine pairing, after centuries of producing and enjoying their wines with farm-fresh, local produce and cheeses, fresh-baked bread, hand-made pasta and healthy and delicious olive oil.</p>
<p>
<img alt="Trimarche artisanal spreads at VinItaly" height="196" src="http://store.touringandtasting.com/assets/client/Image/Blog/Trimarche-spreads-300.gif" style="float: right; margin: 5px 10px;" width="261" />This year, VinItaly had a pavilion for food products--a culinary bonus with sampling of regional artisanal products like eggplant spread, cherry tomato sauce, <strong>fried olives stuffed with meat and black truff</strong>le and olives oils from pale yellow to deep grassy green. I had the chance to ask some winemakers about pairing ideas for their wines, which I will put into future posts. In the meantime, <strong>"like" this post if you love Italian wine and food!</strong><br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-39351821250083492602013-04-06T13:13:00.000-07:002013-04-06T13:13:06.210-07:00Vicenza, First Look<div dir="ltr" style="text-align: left;" trbidi="on">
First day in Italy--a street fair of Sardinian food and local artisanal products. Tried hard cheese soaked in wine, crispy cracker-like rye bread, salty and smelly smoked sardine.<br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-8429241294786416442013-03-27T20:48:00.001-07:002013-03-29T07:26:51.456-07:00Inside Wine Tasting at Refugio Ranch Vineyards<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="California wildflowers" src="http://www.touringandtasting.com/images/blog/Classic-poppy-shot-100.jpg" style="float: right; margin: 5px 10px;" /><b>Spring has opened her arms</b> over Southern California, releasing a shower of blossoms. The undeveloped hills of California chaparral are graced with native bush monkey flowers, California poppies and purple lupine. Spring's gentle breeze rustles the leaves and breathes renewal into the land. It feels like a paradise on a glorious day in March.<br />
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<img alt="Refugio Ranch vineyards" src="http://www.touringandtasting.com/images/Blog/Ranch-house-250.jpg" style="float: left; height: 188px; margin: 5px 10px; width: 250px;" />On another splendid spring day last week, around 30 of us drove over Santa Marcos Pass from Santa Barbara to the Santa Ynez Valley to taste wine and have a picnic alfresco at the <b>Refugio Ranch vineyards</b>. Nestled against the northern flank of the Santa Ynez Mountains and just south of the Santa Ynez River, the property is dotted with oak trees and is situated with a view of the ranch one one side and the Valley on the other. Owners <b>Kevin and Niki Gleason</b> and their family, have been <b>careful shepherds of this idyllic piece of land</b>, carefully carving out sustainably farmed blocks of grapes in the 415 acre estate while preserving its rustic beauty.<br />
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<img alt="Refugio Ranch wines" height="186" src="http://www.touringandtasting.com/images/blog/Refugio-ranch-bottles-250.jpg" style="float: right; margin: 5px 10px;" width="242" />The vineyards are planted mostly to <b>Rhone grapes</b>. The whites (in order of acreage): Sauvignon Blanc, Viognier, Roussanne, Semillon, and Malvasia Bianca, are carefully crafted into the <i>Refugio Ranch Sauvignon Blanc</i>, <i>Tiradora </i>(100% Sauvignon Blanc aged sur lie), <i>Viognier</i> and <i>Ineseño</i> (Roussanne and Viognier) by <b>winemaker Ryan Deovlet.</b> The reds: Syrah and Petite Sirah, are used to produce the <i>Refugio Ranch Barbareño</i>. There are also blocks of Sangiovese and Grenache. The latter will be included in a new blend to debut this fall.<br />
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The individual Refugio Ranch vineyard blocks are hand-harvested at night to insure maximum quality. At the winery in San Luis Obispo, Deovlet crafts the fruit into expressive and beautifully-balanced wines.<br />
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<i>I<a href="http://store.touringandtasting.com/blog/Wine-Tasting-Santa-Barbara-Style"><img alt="Lila Brown and Inside Wine Santa Barbara" src="http://store.touringandtasting.com/assets/client/Image/Blog/The-spread-Lila-250.jpg" style="float: left; height: 220px; margin: 5px 10px; width: 250px;" />nside Wine Santa Barbara</a></i> co-founder Lila Brown used her catering experience to lay out a <b>beautiful spread of food</b>, including pork loin with apple slaw, homemade chicken salad , breads, cheeses, salad, veggies and mushroom pate. We had a friendly "Best Dessert" contest with Prem winning a bottle of coveted <b>Refugio Ranch wine</b> for her pie made with hand-grated coconut.<br />
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With delicious wines to enjoy, tasty food, good friends and lovely views, we had the <b>quintessential wine country afternoon</b> at the peaceful Refugio Ranch vineyards, thanks to Sales Manager <b>Nicole Carnevale</b>. The vineyards are not open to the public, but their friendly tasting room at 2990 Grand Avenue in Los Olivos is open Friday and Saturday 11 am - 6 pm, Sunday and Monday 11 am - 5 pm.<br />
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Refugio Ranch wines will be featured at the upcoming Santa Barbara Culinary Arts <a href="http://www.santabarbaraculinaryarts.com/pg/events.html">"Backyard Bounty"</a> dinner at the Rockwood Women's Club on April 22nd. Three chefs will prepare a gourmet dinner from local, sustainable ingredients.<br />
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-78604183205240351022013-03-23T18:07:00.001-07:002013-03-23T18:07:51.113-07:00Mushroom Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
<img alt="Professor Cummings SBCC" height="168" src="http://store.touringandtasting.com/assets/client/Image/Blog/Professor-Cumming-180.jpg" style="float: right; margin: 5px 10px;" width="100" />In the emergency room, someone comes in with severe gastrointestinal distress after eating wild mushrooms. Who do you call? <b>Professor Robert Cummings of SBCC</b>. He regularly is asked to identify wild mushrooms, being an expert on mycology--the study of fungi. Last Monday evening, Professor Cummings entertained the <a href="http://www.santabarbaraculinaryarts.com/">Santa Barbara Culinary Arts</a> group with a slideshow outlining the benefits and hazards of foraging for wild mushrooms. An engaging speaker, he pointed out that mushrooms are high in micronutrients and protein, including lysine--an essential amino acid. Many are high in anti-oxidants and are anti-inflammatory.<br />
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<img alt="Chef Randy Bublitz" height="158" src="http://store.touringandtasting.com/assets/client/Image/Blog/Randy_Bublitz_180.jpg" style="float: left; margin: 5px 10px;" width="110" />The mountains of Santa Barbara sprout <b>an abundance of mushrooms</b> in the spring, from bear's head and puffballs to the coveted chanterelles. Several restaurateurs and caterers in town are known for their wild chanterelle creations. Chef Randy Bublitz , Chef Isidro Carrillo and their team of culinary arts students at SBCC created an outstanding dinner to accompany Professor Cummings' talk, using a range of mushrooms provided by the <b>Berry Man</b>, a purveyor of wholesale produce from Malibu to San Simeon. <a href="http://www.touringandtasting.com/" target="_blank"><b>Touring & Tasting</b></a> provided the wines to accompany the gourmet meal.<br />
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<img alt="mushroom madness sbcc" height="155" src="http://store.touringandtasting.com/assets/client/Image/Blog/Mushrooms-200.jpg" style="float: right; margin: 5px 10px;" width="184" />The menu:<br />
Scrambled Egg with Black Truffle Shavings<br />
Black Trumpet Mushrooms with Potato Gratin<br />
Pan Seared Venison with Port & Morels<br />
Roasted Beef Tenderloin with Madeira Hedgehog & Truffle Glaze<br />
Risotto with Porcini<br />
Huitalacoche Tortilla Crisps<br />
Korean Roast Salmon with Oyster & Shittake Mushrooms<br />
Haricot Verts with Mixed Mushrooms & Pancetta<br />
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<img alt="Chateau du Prieur Bordeaux" height="155" src="http://store.touringandtasting.com/assets/client/Image/Blog/2009-Ch-Prieur-Bordeaux.jpg" style="float: left; margin: 5px 10px;" width="44" />The wines:<br />
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2011 <a href="http://www.touringandtasting.com/destinations/santa-barbara/fess-parker-winery/">Fess Parker</a> Riesling, Santa Barbara County<br />
2008 <a href="http://www.touringandtasting.com/destinations/santa-barbara/zaca-mesa-winery/">Zaca Mesa</a> Roussanne, Santa Ynez Valley<br />
2008 Allan Scott Pinot Noir, New Zealand<br />
2010 Chateau du Prieur Bordeaux, France<br />
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Notes:<br />
<img alt="Paul Arganbright, president Touring & Tasting" src="http://store.touringandtasting.com/assets/client/Image/Blog/Paul-Touring&Tasting-180.jpg" style="float: right; height: 244px; margin: 5px 10px; width: 150px;" />It was unanimous--everyone I spoke with <b>raved about both the food and wine</b>. The simple combination of egg and black truffle was divine--a dish that explained why black truffle is so expensive and desired. The port and morel sauce was rich and intense; Chef Randy commented that the secret was in the long, slow cooking to develop the flavors. The Korean salmon dish was also superb with a bit of chile to give heat without overwhelming the delicate salmon, Shiitake and oyster mushrooms. The wines were paired very nicely, with the crisp, citrus and honey taste of the <b>Fess Parker dry Riesling</b> balancing the rich sauces--I do believe a quantity of delicious butter was used--and the <b>Zaca Mesa Roussanne</b> providing a white wine for those who prefer the creamy mouthfeel of a wine aged <i>sur lie</i>. The <b>New Zealand Pinot Noir</b> from the Marlborough region had deep fruit and a smokiness that paired very well with mushrooms--Pinot Noir and mushrooms are always a great pairing. The <b>Chateau du Prieur</b> is a very expensive-tasting Bordeaux that easily met the challenge easily of pairing with the diverse meal. It is from an 135 acre estate in Bordeaux, <b>just 5 miles from St. Emilion</b>, so its excellent terroir shone through in the glass. <br />
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<img alt="the death cap" height="161" src="http://store.touringandtasting.com/assets/client/Image/Blog/Amanita_phalloides.jpg" style="float: left; margin: 10px 5px;" width="119" />If you want to try your hand at collecting wild mushrooms, read up on it first and make sure you have any mushrooms checked by an expert. The <b>North American Mycological Society</b>'s 30 year report found there have been 1,641 people sickened by wild mushrooms, with 1% of them dying. Also, there were 15 cats and dogs deaths, with the cause confirmed as mushroom poisoning. <b>The "death cap", Amanita phalloides</b>, can kill someone just by touching other mushrooms collected and eaten. The amatoxin <i>α-amanitin</i> it contains stops cell metabolism and destroys the liver within days. Young Amanita look identical to the edible straw mushrooms and puffballs, so if in doubt, don't collect any of these.<br />
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<img alt="Paul Arganbright addresses mushroom group" height="165" src="http://store.touringandtasting.com/assets/client/Image/Blog/Group-300.jpg" style="float: right; margin: 5px 10px;" width="228" />I grew up foraging for mushrooms with my family in Colorado. Like the other Japanese-Americans, we preferred <b>matsutake</b> <i>Tricholoma matsutake</i> which grows only on fallen pine logs and has a signature aroma and flavor of pine. It is so concentrated that a single matsutake can flavor an entire pot of soup. I treasure the memories of time spent as family walking through the quiet woods looking for the brown caps poking out from under the pine leaf litter. <b>Their aroma is intoxicating.</b> As with all mushroom hunters, our hunting grounds were secret. Try asking a mushroom hunter in Santa Barbara where they find their chanterelles--they will never say! Fortunately, wild mushrooms can often be found at farmer's markets and you can easily grow your own from one of the mushroom kits available online.</div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-60243623233996145692013-03-22T11:03:00.000-07:002013-03-22T11:04:36.622-07:00Food and Wine Scene in Santa Barbara<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.touringandtasting.com/recipes/salads/winderlea-peach-caprese-salad/" target="_blank"><img alt="Winderlea Vineyard and Winery’s Peach Caprese Salad" src="http://store.touringandtasting.com/assets/client/Image/Recipes/Winderlea-peach-caprese-1-200.jpg" style="float: left; height: 200px; margin: 5px 10px; width: 200px;" /></a>In many ways, being Food Editor at <a href="http://www.touringandtasting.com/" target="_blank">Touring and Tasting</a> is a dream job. One of the most enjoyable tasks has been putting together the recipe section of our website and receiving wine pairing recipes from wineries and wine country restaurants. Often, there is not an accompanying photo, so I need to cook and photograph the dish. This has been a tremendously educational experience for me as a person interested in food and wine pairing. I've relished the opportunity to learn from the choices winemakers, chefs and winery owners have made when creating a recipe to complement the flavors of a particular wine. Two of my many favorites: the <a href="http://www.touringandtasting.com/recipes/salads/winderlea-peach-caprese-salad/" target="_blank">Winderlea Vineyard and Winery’s Peach Caprese Salad</a> and the <a href="http://www.touringandtasting.com/Recipes-Seafood-GloriaFerrer_Oysters/" target="_blank">Oysters with Gloria Ferrer Blanc de Blancs Mignonette</a>.<br />
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<a href="http://www.meetup.com/Inside-Wine-Santa-Barbara" target="_blank"><img alt="Inside wine santa barbara meetup group" src="http://store.touringandtasting.com/assets/client/Image/Blog/Meetup screenshot.png" style="float: right; height: 55px; width: 74px;" /></a>Outside of work, when I'm not posting fabulous <a href="http://www.touringandtasting.com/recipes-appetizer/" target="_blank">wine pairing recipes</a> from wineries and accommodations in <a href="http://www.touringandtasting.com/magazine/spring-2013/" target="_blank">Touring and Tasting magazine</a>, I run a wine tasting Meetup group in Touring and Tasting's home base of Santa Barbara. I started <i><a href="http://www.meetup.com/Inside-Wine-Santa-Barbara/">Inside Wine Santa Barbara</a></i> with my friend Lila Brown, a terrific cook who also works in the wine business. We met in culinary school and became "baking buddies" and friends, based on our mutual love of all things food and wine.<br />
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<img alt="Karen Steinwachs winemaker" src="http://store.touringandtasting.com/assets/client/Image/Blog/Karen-Steinwachs.jpeg" style="float: left; height: 168px; margin: 5px 10px; width: 200px;" />From our first event in September of last year, we have been fortunate to have a number of winemakers come to pour their wine for the group. One of the highlights was <a href="http://store.touringandtasting.com/blog/Sustainable-and-Delicious--Buttonwood-Farm-Winery">Buttonwood Farm Winery and Vineyard</a>, which is a must-visit in the Santa Ynez Valley, with 106 acres lovingly planted to vine, herbs, vegetables and fruit using organic and sustainable methods. <b>Winemaker Karen Steinwachs</b> charmed us with her wit as well as her carefully crafted wines. Another highlight was <b>Clay and Fredericka Thompson</b> of <a href="http://store.touringandtasting.com/blog/Puzzles-and-Runes-at-Claibourne-Churchill-Vintners" target="_blank">Claiborne and Churchill Vintner's</a> in Edna Valley who poured their delicious Pinot Noir and Alsatian-style whites while regaling us with stories from their exceptionally interesting history. In January, we all enjoyed the rich and powerful Paso Robles wines poured by winemaker/owner <b>Donald Thiessen</b> of <a href="http://www.meetup.com/Inside-Wine-Santa-Barbara/events/99717322/" target="_blank">Stacked Stone Cellars</a>.<br />
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<img alt="winner of Touring and Tasting wine gift basket" src="http://store.touringandtasting.com/assets/client/Image/Blog/Tama-and-winner.jpg" style="float: right; height: 240px; margin: 5px 10px; width: 300px;" />Touring and Tasting has generously sponsored several of our <i>Inside Wine</i> events, including our <a href="http://www.meetup.com/Inside-Wine-Santa-Barbara/events/81211052/" target="_blank">inaugural wine tasting</a> in the open-air, Spanish-style courtyard of the <b>Santa Barbara Museum of Natural History</b> and at the classy ocean-view <b>Hyatt Santa Barbara</b>. Our members have appreciated tasting many of the fine wines that are offered in Touring and Tasting's diverse <a href="http://store.touringandtasting.com/Wine-Club/Wine-Clubs">wine club levels</a>, like the 2009 <b>Rodney Strong</b> Reserve Russian River Valley Chardonnay, 2009 <b>Youngberg Hill</b> Pinot Noir, Willamette Valley, and 2008 Tamber Bey Cabernet Sauvignon, Napa Valley. Lucky raffle winners at our <a href="http://www.meetup.com/Inside-Wine-Santa-Barbara/events/91786082/" target="_blank">Holiday Party</a> took home big wine gift baskets from Touring and Tasting stuffed with gourmet treats and delicious wines, and all enjoyed the <b>Roxo Port</b> tasting paired with chocolate desserts from <b>Bistro 1111</b> in the Hyatt Santa Barbara.<br />
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<img alt="Refugio Ranch wines" height="149" src="http://store.touringandtasting.com/assets/client/Image/Blog/Screen Shot 2013-03-19 at 9.09.26 PM.png" style="float: left; margin: 5px 10px;" width="168" />Our next event is March 23rd, when we'll have a picnic and wine tasting in the pastoral vineyards of <b>Refugio Ranch</b>, an expansive site with lovely views, normally not open to the general public. Once part of one of the original Spanish land grants, the 415 acre estate vineyard is now owned by <b>Kevin Gleason and his family</b> who have the land sustainably farmed and the grapes hand-harvested to insure optimum quality. Under <b>winemaker Ryan Deovlet'</b>s guidance, the wines are complex and beautifully balanced.<br />
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On May 30th, <b>Brian McClintic</b> and <b>Eric Railsback</b>, fresh from <b>the hit film "Somm</b>", will host a varietal tasting for <i>Inside Wine Santa Barbara</i> at their new wine bar. The "wine ghetto" or "funk zone" in Santa Barbara stretches along E. Cabrillo from State Street to Garden. It has been slowly developing into a wine destination over the last several years. Now, it is poised to become a <b>wine pairing destination</b> as well, with several new businesses going in, the most exciting of which is <b>Caveau Bar a' Vins </b>opening this spring at 131 Anacapa Street. Brian and Eric are bringing their kitchen team from San Francisco to whip up tasty creations to pair with their local and international wines.<br />
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<img alt="Brian and Eric of Caveau a' vins" src="http://store.touringandtasting.com/assets/client/Image/Blog/Brian-Eric.jpeg" style="float: left; height: 149px; margin: 5px 10px; width: 200px;" />The documentary "Somm" which debuted at the Napa Film Festival, <b>sold out at the Santa Barbara International Film Festival</b>, won the Audience Award for Best Documentary at the San Luis Obispo International Film Festival and was bought by Samuel Goldwyn for theatrical distribution, follows a group of young sommeliers studying for the test to become a Master Sommelier. <b>Only 186 people in the world</b> have earned the title of Master Sommelier in the four decades the test has been in place. <b>The test is that difficult! </b>Applicants have to pass a rigorous written exam, a test of their wine service skills, and a test in which they need to identify the varietal, vintage, region and perhaps the brand of six wines--in a blind tasting with a total time of just 25 minutes.<br />
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<img alt="documentary Somm" src="http://store.touringandtasting.com/assets/client/Image/Blog/Somm poster.jpg" style="float: right; height: 296px; margin: 5px 10px; width: 200px;" />One of the successful candidates to receive the coveted title of <b>Master Sommelier</b> is the tall, dark and broodingly handsome <b>Brian McClintic</b>. Brian began his wine service at Morton's Steakhouse in Costa Mesa, California, going on to work at Marche Moderne in the same area, then The Little Nell, Il Mulino and Matsuhisa, in Aspen, Colorado before passing the rigorous Master Sommelier exam. He is partnering with <b>Eric Railsback</b>, an Advanced Sommelier, in <b>Caveau Bar a' Vins</b>. Eric began his distinguished career selling wine at the venerable Wine Cask of Santa Barbara, moving on to be the wine director of the hip Hungry Cat, then Osteria Mozza and Gordon Ramsey in Los Angeles. He was asked to help open Michael Mina's RN 74 wine bar and restaurant in San Francisco where he led a team of sommeliers before starting the new Santa Barbara venture. <b>The wine bar is slated to open mid-May</b>, but Brian joked that our Inside Wine event may be "a hard hat party". Stay tuned!</div>
Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0tag:blogger.com,1999:blog-1854518916676390236.post-2998219399835495052013-02-21T20:41:00.000-08:002013-02-21T20:44:30.083-08:00415 Acres of Prime Santa Ynez Land<div dir="ltr" style="text-align: left;" trbidi="on">
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Lila and I went out last weekend to visit Refugio Ranch--the estate vineyards for Refugio Ranch wines.<br />
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Nestled against the flanks of the Santa Ynez Mountains, south of the Santa Ynez River, the 415-acre ranch is idyllic. Planted meticulously, with great care given to harmonizing with nature and insuring the vineyards are sustainable, the land yields rich, quality fruit that winemaker Ryan Deovlet crafts into his expressive and beautifully-balanced wines.<br />
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The Refugio Ranch portfolio currently has five offerings: the 2011 Sauvignon Blanc, with a creamy mouthfeel thanks to barrel time sur lies, has stone fruit, pear and soft apple flavors with nice acidity. The 2010 Triadora is an aromatic and mineral laced Sauvignon Blanc from a vintage that allowed slow ripening for the grapes with additional complexity. The 2011 Viognier is highly aromatic but not overly sweet, with a delicacy that is very appealing. The 2010 Ineseño is 60 Roussanne and 40% Viognier with nice balance. The 2009 Barbareño is a stunning wine, deep and rich, made with 65% Syrah and 35% Petit Sirah. <br />
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The picnic tables where we will have our picnic lunch, under an enormous oak tree, has a view of the house and vineyards to one side and a view of the Santa Ynez Valley to the other. It should be a wonderful day's outing with our friends from Inside Wine Santa Barbara!<br />
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<b>Tama's Sweet Corn Pone</b><br />
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INGREDIENTS<br />3 fresh ears of corn<br />4 tablespoons salted butter<br />2 cups fresh corn kernels (about 3 ears of corn)<br />4 eggs 1/4 cup sugar 1/2 teaspoon salt 1 cup half-and-half<br />4 tablespoons flour 1/2 teaspoon vanilla extract nutmeg<br />olive oil or pan spray<br />
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DIRECTIONS<br />Preheat the oven to 350 degrees. With a sharp knife, cut the kernels off the corn cobs and set half aside. Put the other half into a food processor. Melt the butter and set aside to cool. Add the food processor the eggs, sugar, salt, half and half, vanilla and flour and blend until smooth. Mix in the cooled melted butter. Stir in the remaining kernels--do not puree.<br /><br />Spray a 1 1/2 quart (8" x 8") baking dish with olive oil or pan spray. Pour into your baking dish, then sprinkle nutmeg on top. Bake until firm and golden brown, about 45 minutes. Let cool for five minutes before serving warm. </div>
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Tama Takahashi, Food Editorhttp://www.blogger.com/profile/04134342810720239638noreply@blogger.com0