November 2011 – Another Wine Blog

Be a Home Superstar Chef (Part 11 – Low Sodium Cooking)

There are a lot of reasons to avoid highly processed foods, and excessive sodium is a pretty good one. There are also a lot of reasons that manufacturers add so much salt. It keeps mold from growing. How fresh is your food if you need to retard mold?

Don’t Settle for the Turkey

Sometimes it is easier to settle — when it’s Wednesday, they still have a few fresh turkeys but you just can’t find a Butterball. When the vintage on the wine list is sold out. When the economy sucks and you need a job, any job — just to be able to take care of yourself, hold on to your house or feed your family.

%#&@ the Pilgrims!

WARNING! The following post may contain language, ideas, and humor that some might consider offensive. If you feel that you might be one of these people then this post might be about you or someone you know and we highly recommend that you use your back button or click here for an excellent turkey brining article. Yum, turkey! With stuffing too! Mmmm! Buh-bye now. Enjoy your brined turkey.

Rodney Strong Chardonnay, Pinot Noir, Zinfandel and Symmetry Meritage

Rodney Strong Redux for November TasteLive Tuesday!

Rodney Strong is giving us the opportunity to share with our readers an inside look at a TasteLive event, with a chance to participate in December.

2009 Stark Viognier, Damiano Vineyard, Sierra Foothills

We, like many people we know ‘cellar’ our red wines. I say “cellar” because Houston homes do not have basements so any wine aging room is often custom designed to mimic the temperature and humidity found in a European cellar or a California cave. We do not have that luxury, so our wines aged for several years in a chilled storage facility. After multiple hurricanes and flooding that spared our neighborhood more than it did […]

Steele Stymie Founder’s Reserve 2016 Syrah

Last night we joined a group of other wine folks for a virtual tasting of Steele Wines with winemaker and owner Jed Steele. With over 50 years’ in the wine industry, Jed started with a cellar position after playing basketball on scholarship for Gonzaga University, then went back to school at University of California – Davis and earned a master’s degree in enology. He gained experience with a number of wineries including Napa’s Stony Hill […]

Brys Estate Reserve Pinot Noir 2016

The 2016 Brys Estate Vineyard and Winery Pinot Noir from Old Mission Peninsula AVA is 100 percent Pinot Noir estate grapes from Traverse City, Michigan. A lighter ruby Burgundian style, it features smoked cherry and cola flavors. We paired it with red lentils and sliced pork belly. 13.5% ABV $32 For more information about Brys Estate Vineyard and Winery, visit their website.

Cocktails: Lost in Thyme

We met friends Anton and Celia out for dinner at Whiskey Cake Kitchen & Bar to toast the new year. We started with cocktails, and I chose this gem. Lost in Thyme is a concoction of Old Overholt Rye, aperol, cinnamon thyme syrup, lemon and aquafaba (the foamy stuff on top – it’s vegan). Garnished with a sprig of thyme. Delicious! A bit of a splurge at $11. Get there for Social Hour and enjoy […]

2008 Jemrose “Gloria’s Gem” Proprietary Blend

Often when we put together wine and food pairings the food comes first, and then the wine. Not this time. Knowing the intensity and flavor of this 2008 deep red vixen from Bennett Valley in Sonoma County, we needed something with gusto to stand up to it. Enter pork belly. Pork belly is so very versatile and inexpensive — at around $5 per pound locally — but you wouldn’t know it from many a restaurant […]

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