Author: TheWineMuse.net

Dry Farmed 2012 Foxen Syrah

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This week I pulled a bottle out of my collection – a 2012 Foxen Canyon Syrah from the Tinaquaic Vineyard, which had been DRY FARMED. You heard that right. Dry farmed. While dry farming is not a new concept, it’s rarely done. This technique, which uses only the water that comes naturally, has been used for hundreds of years in the Mediterranean and was the only way California vintners grew grapes until the 1970s. The wine that won the “Judgement of Paris” (as seen in the movie “Bottleshock”) and put California wines on the International map, was dry farmed. Currently, only a handful of California wineries dry farm. This is too bad, given that the vines are adept at surviving draught (a common problem in California). However, dry farming typically produced smaller yields (meaning less wine!). I picked up this bottle of wine in 2015 on an impromptu trip to Santa Ynez wine country. At the time, I was very excited to try a dry-farmed wine. I even kept my tasting notes: “rose petal, mint, …

Transformed Thanksgiving Leftovers – Turkey Croquettes, Turkey & Gravy Papa Rellenas, and Cilantro Garlic Cream Sauce (3 Recipes)

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I’m one of those people who loves Thanksgiving leftovers. This year I prepared an 18 pound turkey for four people. I know that sounds crazy, but I had a plan. On Black Friday, I firmly placed myself back in the kitchen and created Turkey Croquettes along with Turkey and Gravy Papa Rellenas. I’m not going to say these were easy or quick. They weren’t. They piled up a more than a few more dirty dishes in my sink. They were, however, delicious, hearty, and fun to make! Turkey Croquettes Ingredients (makes 12 croquettes): 2 cups turkey (shredded in a food processor) 3 tablespoons butter 1/2 cup finely diced onion 1/4 cup flour 1 cup milk 1 tablespoon sherry 1/4 teaspoon nutmeg 1 tablespooon cilantro or parsley Salt 3 eggs 2 cups of breadcrumbs Directions: Melt butter in a pot at medium heat Add in the onion and cook until soft Stir in the flour and cook for two minutes Slowly add in the milk. The sauce should be thick. If it seems thinner, add in …

Spicy Cranberry Sauce

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Hi there! I took a little break, but I’m back!⁣⁣⁣⁣I’ll admit, I’m a fan of canberry (canned cranberry) sauce. It’s a terrible confession, I know. ⁣⁣⁣⁣This year, though, I’ve been craving some fresh, homemade cran. I haven’t made it in years and was reminded of a recipe from my old friend, Travis, who I’ve reconnected with recently. So, I decided to wing it, with his recipe in mind, and the result was fabulous! This cranberry sauce is spicy and flavorful. Enjoy! ⁣⁣⁣⁣• 12 oz fresh cranberries⁣⁣• 1 12 oz can of ginger ale (𝘐 𝘶𝘴𝘦𝘥 𝘊𝘢𝘯𝘢𝘥𝘢 𝘋𝘳𝘺 𝘉𝘰𝘭𝘥 𝘎𝘪𝘯𝘨𝘦𝘳 𝘈𝘭𝘦)⁣⁣• 1/2 cup orange juice⁣⁣• The zest and juice from 1 orange⁣⁣• 1 cup sugar⁣⁣• 1 1/2 teaspoons cinnamon⁣⁣• 1/2 teaspoon cloves⁣⁣• 1/4 teaspoon allspice⁣⁣⁣⁣𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘢𝘭𝘭 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘪𝘯 𝘢 𝘱𝘰𝘵 𝘢𝘯𝘥 𝘣𝘳𝘪𝘯𝘨 𝘵𝘰 𝘢 𝘣𝘰𝘪𝘭. 𝘉𝘰𝘪𝘭 𝘧𝘰𝘳 𝟷𝟸-𝟷𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘶𝘯𝘵𝘪𝘭 𝘴𝘢𝘶𝘤𝘦𝘴 𝘵𝘩𝘪𝘤𝘬𝘦𝘯𝘴 𝘵𝘰 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺. 𝘓𝘦𝘵 𝘤𝘰𝘰𝘭 𝘢𝘯𝘥 𝘳𝘦𝘧𝘳𝘪𝘨𝘦𝘳𝘢𝘵𝘦. 𝘊𝘢𝘯 𝘣𝘦 𝘮𝘢𝘥𝘦 𝟸 𝘥𝘢𝘺𝘴 𝘢𝘩𝘦𝘢𝘥.⁣⁣

Churros

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I just had to share that a recipe for churros I posted on Instagram (you can follow me there for more frequent recipes, wine and cocktail goodness at @the_wine_muse) was posted in Zulay Kitchen’s blog. You can check it out here: https://www.zulaykitchen.com/blogs/recipe/churros-recipe In the meantime, here is the recipe:⁣• 1 cup water⁣• 2 tablespoons sugar⁣• 1/2 teaspoon salt⁣• 2 tablespoons vegetable oil⁣• 1 cup all-purpose flour⁣• 2 cups oil (for frying)⁣• 1/2 cup white sugar⁣• 2 tablespoons cinnamon ⁣⁣Directions:⁣1. Combine water, 2 tablespoons sugar, salt, and 2 tablespoons oil in a saucepan and bring to a boil. ⁣⁣2. Remove from heat and add the flour. Mix until combined. Let cool, then spoon the dough into a piping bag.⁣⁣3. Heat 2 cups of oil in a pan. Pipe dough in long strips and fry until golden brown. Flip over and fry the other side. ⁣⁣4. Mix together the sugar and cinnamon. Roll the fried churros in the sugar mixture until coated.⁣⁣5. Enjoy!! ⁣

2019 Left Coast Estate White Pinot Noir and Pinot for the People

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I’ve posted about earlier vintages of this wine before and have thoroughly enjoyed its unique qualities. I’ve been fascinated with this version of the Pinot Noir varietal crafted into a white wine and fermented 100% in stainless steel. I’m not sure if I expected typical Pinot Noir notes, but muted or something more pronounced, but that isn’t what this wine is. It is a white wine and drinks like one. In the past, I’ve been delighted by the austerity of the wine. Earlier vintages have been so crisp, so clean, so lovely. And this one is too…but this one has something more. This 2019 vintage is elegant and luxurious. It has gorgeous aromatics and a supple mouthfeel with great acid. It is the lightest straw color in the glass, but greets the drinker with bright aromas of lychee, orange blossom, and pineapple. It tastes of white raspberries, honeysuckle, and honeydew. Delightful! This leads me to one last reminder for 𝐏𝐢𝐧𝐨𝐭 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐏𝐞𝐨𝐩𝐥𝐞, the program which allows 𝐘𝐎𝐔 to name your price for a bottle …

Robert Mondavi Napa Valley Chardonnay 2017

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Growing up, I would hear stories from my parents about when they were dating. They reminisced about glorious sun-filled days drinking wine at the Robert Mondavi Winery while eating a picnic of crusty bread, fresh cracked crab, and crumbly aged cheese. It always sounded so romantic, so idyllic, so mouthwatering! When I was finally of age, I convinced my boyfriend at the time that we needed to go to Napa. It was as wonderful as it sounded, and the Robert Mondavi Winery stood as a glorious backdrop to this region with its California Mission style architecture, complete with bell tower. I think of Robert Mondavi Chardonnay as the classic California Chard. With a blend of 80% of the juice aged and fermented in New French Oak for 11 months, while 20% of it was in stainless steel. This is definitely an “oaky Chardonnay,” but it is also refined. Golden in tone, it had aromas of ripe pears and juicy pineapple. It tasted of lemon zest, with clean tropical fruit flavors, and a creamy texture. Paired …

Alto Vineyards Vidal Blanc

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In what seems like a lifetime ago, I lived briefly in Central Illinois. Having come from Los Angeles, CA, I was a a bit out of my comfort zone. Then I found out there was a tasting room for Alto Vineyards, an Illinois winery, two miles from my home. Of course, I went as soon as I could.⁣⁣It may have only been two miles, but it seemed worlds away from the town I lived in (video below). When I arrived, there was one other customer, who didn’t stay long. ⁣⁣Left alone with the tasting room manager, she and I spent the better part of two hours chatting about wine and tasting! I was impressed…well, mostly. I’ll admit, the Concord Grape wine (that I refer to as alcoholic grape juice) was not for me, but the other white wines were delicious! Refreshing and beautifully voluptuous, they easily went down with or without food. ⁣⁣Last night I opened the Vidal Blanc and devoured it with a lemon spatchcock chicken. It was perfect with round, tropical fruit notes …