Why Livermore is better than Napa: Ruby Hill Winery

Having friends in town is a great excuse to head out for a day of fine food, fine wine and great company. Why go to Napa when you've got the choice of dozens of top notch wineries just minutes away from my home?

You know I love Livermore Valley- and it's not that I don't like Napa and Sonoma, it's just that Livermore wineries are just better in terms of physical proximity to my house, value of wine for the dollar, absence of (or very low) tasting fees, and just a far more laid back attitude.

Take Ruby Hill Winery as an example. Having arrived on a Friday at around 11AM you wouldn't expect a crowded tasting room, but what I didn't expect was the impeccable personal treatment and attention that we got for the hour that we were there. We literally tasted 20+ wines all for a $5 Tasting fee which was refunded after the purchase of a few bottles. Our host Marilyn was kind, courteous and had a bubbly personality. And man did we ever sample some great wines!

Some of the wines we sampled included:

Champagne California
Bright lemony citrus champagne. Refreshing

2008 Pinot Noir reserve
Aged in French and Hungarian oak. Smoky, strawberry, elegantly silky.

2007 Estate Merlot
Peppery nose, Tannins are a bit up front, slightly muted fruit

2006 merlot monterrey
Rich raspberry nose. Dark chocolate, dark berries

2007 Harris Tesla Cabernet
Aged in 100% French oak. Dark ruby/raisin. Nose of truffle, menthol. Tight tannins, elegant mouth feel. Tastes of cherry and dark chocolate.

2007 Ghielmetti Cabernet.
Aged 24 months in American, French and Hungarian oak. Cedar and mint nose. Smooth mouth feel. tastes of cherry and liquorish.

2008 Grapeful Red Blend
Fruit forward, a bit lacking in oak but easy drinking. Taste of red berries.
2008 Peacock Patch Zinfandel
Jammy with layers of dark berries.

2007 Intessa blend
Cabernet/barbera blend.
A spicy blend of Cabernet and Barbera.

My 2 favorites were:
2008 Estate Petite Syrah
Ultra long finish, chewy, smooth, rounded. Huge dark berries.

2007 Jewel connection Zinfandel
100% new oak. Not to be released for another 6 months
Tastes of Dark berry jam, maple syrup, buttery oak. Incredibly rounded. Chewy.

We finished the tasting with a white and red port which they served to our spouses in chocolate cups!

After buying a few bottles and having them hand carried to our car we asked about a good lunch spot to have a picnic. There were kind enough to offer the use of their private patio where we sat and had a relaxing picnic lunch of assorted meats, nuts, berries and cheese.

What a great winery. I shall return!

Review: Taurian Vineyards Flight- 1995, 1999, 2000 Zinfandel Part 2- 1999

Taurian Vineyards 1999 Zinfandel. $12

Winemakers tasting notes:
Unavailable

My notes:
Color: Dark Raisin and a bit cloudy. Nose of  toasted oak, coffee and nutmeg and cocoa. Taste of bitter cherry, pomegranate, mint and rosemary. This wine is a bit more structured than the 2000 and really shows it's age.

Bayareawinelover rating: 88

Review: Taurian Vineyards Flight- 1995, 1999, 2000 Zinfandel Part 1- 2000

Taurian Vineyards 2000 Zinfandel. $12

I bought this flight on Lot 18 for $48. It included a 1995, 1999 and 2000 Vintage of their proprietors reserve Zinfandel. I thought what the hell lets give it a try. BTW Lot 18 is a great place to buy discounted and rare vintage wines. To join go here: http://www.lot18.com/i/Alex62752

Winemakers tasting notes:
Unavailable

My notes:
Color: Inky red. Nose of fresh air, hay and iodine. Taste of cherry jolly ranchers, leather and creme brulee. A decent Zinfandel but not great.

Bayareawinelover rating: 87

Review: 2008 Pillar Box Red

Review: 2008 Pillar Rox Red. Australia. $6

Ah yes, another Australian wine favorite- Pillar box red is a great example of Australia producing high yield good quality red wines. Pillar Box must be a close rival  to Yellow Tail in Australian wine popularity in the US because I see it everywhere- this time at Costco- and for around $6. Where Pillar box is different than a Yellow Tail is that Pillar Box Red takes a far more refined approach to their wine - this isn't a fruit bomb formulated for wine tasting newcomers.
Hailing from the Padthaway wine region of Australia Pillar Box Red is produced by Henry's Drive Wines makers of brands such as Parson’s Flat, The Trial of John Montford, Dead Letter Office, The Postmistress, The Scarlet Letter, Pillar Box, Morse Code and upscale Henry’s Drive.
Most of Australia's best wines never make it to the US in any large qty- which is a shame because in my opinion Australian wines rival the best wines from Napa and Sonoma. Quite a bold claim on my part, but one thing you can't argue is that the country produces some of the best values for the money- including Pillar Box Red.

Winemakers Tasting Notes:

The 2008 Pillar Box Red has a dark colour and a vibrant purple hue, with aromas of fresh blueberry fruit, liquorice, dried mint and cinnamon oak undertones. The palate is dense and juicy, with flavours of fresh blackcurrant and cherry combined with aniseed, dried thyme and mocha oak characters. The wine is rich and full bodied, well balanced and seamless with soft, persistent tannins.

My Notes:

Color of dark ruby red/garnet. Nose of smoked duck, metallic copper, and strawberries. Tastes include jammy blackberry with a hint of clay dirt and liquorish. Fruit forward but very well rounded with a long finish. Be careful and use a strainer for the final glass as it will likely be full of sediment. A great value for casual drinking any time.

Bayareawinelover rating: 89

A slew of wine reviews coming this weekend

I've been holding off on major posts to the blog while I prepare a number of new wine reviews. In the next few days look for reviews of Pillar box red, St.Supery Cabernet, and my flight of 1995, 99 and 2000 Taurian Vineayards Zins to name a few.

Review: 2007 Hewitt Vineyard Napa Valley Rutherford Cabernet Sauvignon

2007 Hewitt Vineyard Napa Valley Rutherford Cabernet Sauvignon - $49.00

Winemakers tasting notes:

"The 2007 vintage gave our Hewitt Vineyard Cabernet Sauvignon an explosive fruit expression of ripe berry, black cherry and juicy plum character that is awesome," says Winemaker Tom Rinaldi. Dark fruit, mineral and floral notes meld with bittersweet chocolate and toffee from oak aging. The enticing violet note, which we don’t see in other Rutherford vineyards, is part of Hewitt Vineyard's unique personality. The muscular tannins carry the flavors through a long finish, while balanced acidity gives a vibrancy that is sometimes lacking in powerful Cabs.

My notes:
Color- Dark ruby red. Mineral nose with black currant, violets and butterscotch. Rounded mouth feel with good structure. Taste of chewy toffee, vanilla bean, blackberry and dark chocolate. Very long finish. Sharp tannins show signs of good aging potential. This is a great Cabernet. On sale at Costco for $49
Bayareawinelover rating: 93

Finally a great bottled pasta sauce!

I've tried 'em all, the regular suspects: Classico, Ragu, Prego, the premium sauces like Emeril's, Newman's own, Dave's Gourmet- the list goes on- and they've all failed to impress me...until now. I think I found a pasta sauce that rivals even the best home made. I introduce to you famous TV Chef Mario Batali's line of bottled pasta sauce- the BEST bottled sauce I've ever tasted!

Chef Batali's website claims "Mario Batali’s Pizza and Pasta Sauces are hand crafted at Summer Garden Food Manufacturing, the only Green LEED Certified Manufacturing facility in North America. Mario’s sauces are made with real imported Italian San Marzano tomatoes from the Sarnese-Nocerino area of Italy, extra virgin olive oil, and fresh herbs and spices. These all natural sauces are made in small batch production to ensure consistent product quality and great taste in every jar. No paste, puree, or sugar is added to any of Mario’s sauces making them great options for the health conscious consumer."

And you can taste the quality!. Batali has 6 different sauces in his lineup: Marinara, Alla Vodka Pasta, Tomato Basil, Arrabbiata, Cherry Tomato and Neapolitan Style Pizza Sauce.

I tried the Arrabbiata. Tasting notes included ripe tomatoes with just the right amount of acid, bold and very spicy hot peppers and a wonderful flavor of olive oil that lingers forever. Some might think the spices might be a bit bold- especially for kids, but I like it hot!

For $7.99 a bottle- I'll surely be stocking up with more and trying the other sauces in the lineup

Two thumbs up!

Are you a Super-Taster?

I’m a self proclaimed super-taster- meaning that I have more taste buds than the average person. The increased taste bud count heightens my ability to sense subtle nuisances on my palette allowing me to dissect what I’m tasting – sometimes down to each individual ingredient. It also makes me more sensitive to strong tastes like blue cheese.

I don’t know if you ever did the test in middle school science class where you placed test strips on your tongue and you were asked if you could taste the coating on the litmus paper. I was surprised at how many of my school mates couldn’t taste anything.  

According to researchers 25% of the US population are considered non-tasters, 50% Tasters and 25% Super tasters. Extreme non-tasters who have the lowest number of taste-buds can gobble down habanero peepers like candy whereas super tasters are extremely sensitive to strong flavors. Although there isn’t a direct scientific connection between your tasting status and your ability to be a good cook or wine reviewer, I believe it helps.

There are a number of test kits available to see how many taste buds you actually have so you can associate yourself with one of these three taste groups. For now, I will remain a self-proclaimed super-taster and will continue to blog about my love for food and wine.

Crapgadget: Screwnicorn

One website writes: "This unicorn corkscrew makes opening even the cheapest bottle of wine feel like a magical experience"
I guess since people collect everything from bottlecaps to barbies, this must appeal to the wine corkscrew collector?
I'm sorry, but I need to add the screwnicorn to the top of my crapgadget list.

Buy it here if you dare: Gama-Go Screwnicorn corkscrew $16.27 on amazon.com

Review: Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine

Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine. $19.99

If you haven't tried Canadian ice wine then you should. There are few places on earth that can produce wine in this style due to the cold minimum temperatures required. After sitting on the vines throughout fall and into winter, with each additional day concentrating every drop of juice in the grape, grapes are harvested when temperatures reach -10C (14F). When the juice freezes it is extracted in a super concentrated form- imagine pulling a Popsicle out of the freezer and sucking the sweetness out while leaving the ice- that's essentially the same process. The result: a sweet decadent dessert wine that can't be beat.

Winemaker tasting notes:

The grapes for the Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine were harvested on January 20th and January 25 at between 39.9º and 41º Brix from the select vineyards of Skubel, Lament, Knizat, Seeger, and Atalick in the Niagara Peninsula.

The naturally frozen grapes for our Vidal Icewine were pressed at an average of -10°C thus enhancing the varietal’s sweetness and concentrated aromatic flavors. This was followed by fermentation in stainless steel to preserve the wine's intensity.

This richly textured wine displays fresh tropical aromas of papaya, mango and apricot. Bold fruit flavors balanced with fine acidity caress the palate and conclude with an exquisite silky finish.

My Notes:
Color somewhere between light corn syrup and straw. Nose of tropical fruit, papaya, pineapple, peach schnapps and lychee with slight mineral notes. Tastes of apricot nectar, nectarine, peach, apple pie and maple syrup. Long finish with subtle smoky ending. Yummo! This is classic Canadian vidal ice wine and a real treat.

Bayareawinelover rating: 92

Review: 2008 Estancia Paso Robles Keyes Canyon Ranches Cabernet Sauvignon

2008 Estancia Paso Robles Keyes Canyon Ranches Cabernet Sauvignon. ($9.99 at Bev Mo)

Winemakers tasting notes:
Deep garnet in color with crimson hues. Ripe, dark black cherry, chocolate and currant complement the spicy, peppery notes and hints of toasted sweet oak. Jammy dark fruit flavors accompanied by soft velvety tannins, followed with a long, rich finish.

My Notes:
Color is a cross between garnet and ruby. Nose of white pepper, rhubarb, rubbing alcohol and leather. A bit one dimensional to me with strong dark cherry at the front with a medium finish and slight alcohol burn at the end. A young but drinkable Cabernet that even though lacks complexity and is absent of multiple layers of flavor, is still a pretty good value at $9.99. I'd buy it again.

Bayareawinelover rating: 87

Recipe Classics: Oven Roasted Brined Chicken

I've got to admit, a lot of my recipes have a really long prep and cook time. I'm a true believer in patience and taking the time to prepare and cook foods and although they might not suit a large family that's always on the go, you should be able to find at least one day in your hectic schedule to spend a little extra time.

I've perfected this recipe over that last 20 years and thought it would be time to share this with others. What sets this recipe apart from the ordinary roast chicken is brining the bird prior to cooking. Brining is a way of bringing moisture into a piece of protein- in this case chicken using a salty brine solution. Brining allows meats to retain more moisture during cooking without making it taste salty, All of this is done through the scientific process of osmosis. I'll skip the science lesson and tell you if this isn't the juiciest roast chicken you'll ever make- i'll give you your money back- lol.!

Ingredients:
1 Organic fryer chicken
3/4 Cup kosher or sea salt. Don't use table salt.
1 Carrot diced
1 Stick celery diced
1/2 Sweet Vidalia onion diced
1/2 Stick unsalted butter
2 Tablespoons rosemary
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 teaspoon black pepper
butchers twine

Cooking instructions:
1. Prepare the brine
Combine the 3/4 cups of kosher salt with 4 cups of filtered water in a microwave safe dish and microwave until water boils. Once boiling, remove from the microwave and stir until salt is fully absorbed. You can't do this with room temperature water because the salt will not be completely absorbed. By boiling the water the salt/water mixture becomes "super-saturated" and will still remain absorbed even when the water is cooled.

Pour the salt water mixture in a large metal mixing bowl and add 2 cups of ice cubes. (Choose a bowl that will be large enough to hold the chicken and the salt/water mixture plus about 4 additional cups of fresh water) without overfilling.

Let the ice melt. The mixture should not be warmer than room temperature. Preferably, it should be pretty cold.

Add the chicken to the bowl- breast down and top off with fresh water so that the whole bird is covered.

2. Refrigerate overnight
Cover and refrigerate for 1 to 12 hours. Be careful not to brine for more than 24hrs as the brine will begin to have a reverse effect and draw moisture out of the chicken which would be bad.

3. Prepare the rub
Remove the chicken from the brine, rinse under cold water and pat dry.
In a mortar and pestle combine the Rosemary, paprika, onion powder, garlic powder and pepper and mash the spices together.

4. Apply the rub
Spray the bird with olive oil to help rub adhesion.
Generously rub in the spice mixture all over the bird.

5. Stuff the bird
Combine the carrots, celery and onion is a bowl and along with the butter- stuff the chicken

6. Prep for cooking
Preheat the oven to 325F
While preheating, tie the legs together using butchers twine as well as tucking the wings underneath so they don't flop around

7. Cook
Place the bird in the oven ON IT"S SIDE in a roasting pan with elevated drip tray or rack.
Cook for 30 min then flip the chicken onto it's other side.
After another 30 min flip the chicken breast side up for the remaining cooking time.
Total cooking time will be around 1:30-2:00 depending on the size of the bird. Use a cooking thermometer and remove the bird from the oven 5 degrees before desired doneness. The FDA recommends you cook whole poultry to 180F (82° C) the temperature should be measured in the thigh for accurate temperature. I usually remove it at 170F-175F.

8. Let is rest
Remove the bird at 175F and place a layer of aluminum foil over the bird and cover with a towel. The temperature will rise another 5F.
Let is rest for a minimum of 30minutes- 1 hour is better. DO NOT CUT INTO THE BIRD EARLY, all the juices will leak out!

9. Serve and enjoy
Slice the chicken and serve with cornbread dressing, grilled lime and pepper asparagus, garlic mash and gravy.
Enjoy!

Review: 2008 Manzanta Creek Three Vines Zinfandel

2008 Manzanta Creek Three Vines Zinfandel: $14.99

Winemakers tasting notes: 
The 2008 Three Vines Zinfandel is a real show stopper. Harvested from four different vineyard sites featuring three distinctive clones; Du Pratt, Costa Magna and Teldeshi. The Appellations are as follows: Russian River Valley, Dry Creek Valley, Alexander Valley and Chalk Hill.

This Zinfandel is an explosive wine-berry cherry fruit, luscious plums and opulent jammy mid pallet. The finish is smooth and long with a touch of spice. A well choreographed Wine that will dance all over you.

Manzanita Creek Zinfandels are made from the finest grapes on earth and it shows. We age our wines in oak barrels for 18-24 months. Our dedication to fermentation is unrivaled, I dare you to find a better Zinfandel House.

My notes:
Color: Deep dark and ruby like. Nose of leather, black rubber, tobacco. Dark, exquisite, complex. Sour cherry, earthy minerals, plum and integrated oak with a long chewy finish. Yummo! and a steal for $14.99 at Costco ($28 at the winery)

Bayareawinelover rating: 91

Review: 2008 Kirkland Signature Amador County Grandmere Zinfandel

2008 Kirkland Signature Amador County Grandmere Zinfandel: ($11.99 Costco)

Winemakers tasting notes:
The winery is in the heart of the California Shenandoah Valley and is surrounded by small crops of grapes producing very intense flavors and dark colors. Aged for 15 months in a blend of different oak barrels: 80% American Oak, 15% French Oak and 5% Hungarian Oak. The wine’s generous aromas include ripe blackberry, nutmeg, chocolate and white pepper. Its rich berry flavors are layered with smooth tannins, holiday spices and a mouth-filling finish. This is a perfectly balanced wine, with ripe, sweet fruit. The 2008 Old Vine Zinfandel pairs best with grilled and barbecued meats, rich sauces and strong cheeses. Due to barrel aging, this wine is ready to drink now and will be at its peak through 2013.

My notes:
Surprisingly light red color almost Pinot like. Nose of pungent black pepper. Very ripe berry though a bit raisin like. Butterscotch notes with nice rounded mouth feel followed by a finish that's a bit too hot for my liking. Lacks the finesse of an old vine zin and perhaps a bit overripe. OK value for the money

Bayareawinelover rating: 87

Recipe: Easy Guacamole

Ingredients:
4 large ripe avacados
1 ripe roma tomato- diced
1/2 jalapeno pepper- finely diced
Juice of 1/2 lime
1/4 cup diced sweet onion
2 tablespoons fresh chopped cilantro
1 clove garlic crushed
1 teaspoon olive oil
Sea Salt and cracked pepper to taste

Spoon avacado into a bowl and add tomato, onion, jalapeno pepper, lime juice, olive oil, cilantro, garlic, salt, and pepper. Mash mixture with a fork stir until well blended. Let set for the flavors to blend before serving.

Serve with tortilla chips.

Recipe: Easy Seafood Cioppino

A perfect recipe for lent. Lots of meaty fish makes this fish stew a belly filler...

Ingredients:
4 Cups Motts Clamato Juice (Available at most grocery stores)
1 Cup Chicken Broth
1-2 lbs of fresh seafood (cod, halibut, clams, crab, scallops, mussels, shrimp or prawns (peeled and de-veined) in any combination
1/2 Cup white wine
1 8oz Can of diced tomatoes
1 Bay Leaf
1/4 Cup finely chopped parsley
5 Cloves Garlic- coarsely chopped
1 Small Zucchini (Optional)
1 Tablespoon Olive Oil
1 Tablespoon oregano
1 Tablespoon basil
2 Shallots - finely diced
1-2 lbs of fresh seafood (cod, halibut, clams, mussles, crab, scallops, shrimp or prawns (peeled and de-veined) in any combination
Dash of Worcestershire
2-3 Tablespoons of old bay seasoning (More if you wan it spicier)
Sea Salt and fresh cracked pepper to taste

Last night's dinner for Lent

Cooking directions:
1. In a deep sauce pan under medium heat add olive oil, garlic, shallots and bay leaf and saute until onions go clear. Don't brown garlic.
2. Add the white wine to deglaze, then the clamato juice, chicken broth, and can of tomatoes. Bring to simmer.
3. Add Old Bay seasoning, oregano, basil, dash of worcestershire, salt and cracked pepper to taste and simmer for 15 minutes
4. Cut the zucchini in 1/8" thick rounds and add to the pot. Let cook for 5 minutes
5. Finally add the seafood, cover the pot and let simmer for 5 minutes or until seafood is cooked.
6. Sprinkle in parsley in the final minutes of cooking and double check salt content.
7. Serve in a large bowl and accompany with sourdough or french loaf bread and butter.

Enjoy!

Review: 2003 Thomas Coyne Syrah, Livermore Valley Detjens Farms

2003 Thomas Coyne Syrah, Livermore Valley Detjens Farms - $14.00 Bronze Medal - El Dorado Fair

Winemakers tasting notes:
This Syrah, grown on Detjens Farms, was crushed, pressed and barrel-aged for eighteen months in French and American oak, producing a wine with big blackberry, earthy features.

My notes:
Color- red plum and dark caramel. Nose of clove, tobacco, ripe fruit and a layer of butterscotch. This is a pretty complex wine with layers of red currant, sour maraschino cherry and strawberry with a touch of buttery oak topped with some cracked black pepper. Ultra rounded velvety mouth feel, almost quaffable, super long finish that almost lingers forever. This was on clearance for $84/case- YES THAT'S $7 per bottle. Huge value, very limited supply. I bought 2 cases.

Sometimes you find an incredible bargain- and this is definitely one. Maybe the best California Syrah I've had for the money.

Bayareawinelover rating: 93

Review: 2007 Robert Hall Cabernet

2007 Robert Hall Paso Robles Cabernet Sauvignon- $14.99

BEST CABERNET SAUVIGNON - San Francisco International Wine Competition 2010 Double Gold Medal -

Winemaker Notes:
Our 2007 Cabernet Sauvignon is primarily a product of the Hall Ranch vineyards. The Cabernet Sauvignon grapes originate in the stony decomposed granite soils of our 'Bench Vineyard' and the rolling sandy loam terrace situated above the southern bank of the Estrella River of the 'Terrace Vineyard.' The fusion of intense fully ripe Cabernet Sauvignon from a sparse rocky site married to bright fruit-forward Cabernet produced on a more generous loamy soil yields a blend with opulent fruit, intriguing complexity, and satisfying structure.

My Notes:
Dark ruby color, intense flavors of black currant, ripe berry and hint of liquorish. Full bodied and very rounded- almost sliky. Subtle tannins. Medium finish. A 94 rating from Wine Spectator and 93 From Wilfred Wong. Although I don't think that highly of it, it's still an excellent wine for the money.

Bayareawinelover rating: 90

Review: Martha Stewart Collection Digital Probe Thermometer

Martha Stewart Collection Digital Probe Thermometer- $24.99 at Macy's

A good meet thermometer is a staple in any cook's kitchen. Without one it's nearly impossible to ensure that you've cooked something to the right done-ness for flavors sake, and it also ensures that you cook the food to be safe for consumption.

Meat thermometers come in various forms- analog, instant read and probe. I perfer a good probe thermometer as it stays in the food for the duration of the cooking process and can be used to estimate when other side dishes need to be started so you can coordinate the entire meal.

My last probe thermomter melted when it came in contact with my stove top burner. Since I was moving to California shortly thereafter I never thought to replace it. In a panic this Sunday morning, I noticed I didn't even have an analog thermometer and I needed to find something quickly for my Prime Rib. I searched online and checked a number of local stores for stock- Sears, JC Penny, Target, finally finding something that I liked at Macy's.

I picked up the Martha Stewart Collection Digital Probe Thermometer for $24.99 at Macy's. The reviews weren't great but I was in a bind.

The thermometer features a large LCD readout and has presets to let you cook to taste for all kinds of meats. It measures internal food temperatures between 32 and 212 degrees has a magnetic and wall mount and includes a detachable stainless steel oven probe with silicone cord. You can  also set an alarm to alert you when the desired temperature is reached

So how did it work?
Don't waste your time on this puppy. I knew there was going to be a problem right away once I put the probe into the meat and the temperature kept jumping between a 3 degree range. Not cool when the difference between rare and medium rare is just 5 degrees. A complete non-starter for me. I've packed it back up and will be returning it later today.

Bayareawinelover rating: 2 thumbs down

Perfect Prime Rib

Ah yes- Prime rib, the king of all cuts, the envy of every holiday dinner, it's what you choose to have on the table for only the best occasions. At $10.99 a pound or higher, it's a little pricey for the average Sunday night dinner, but when on special it can be a real treat any time.

Here's the way to make perfect prime rib:

1. Choose the right cut.
Prime rib usually means that the meat is USDA Prime graded. It is the designation given to less than 2% of all American beef and is the most tender and flavorful of all of the grades. Prime is also very hard to find and is the most expensive. During Christmas and Thanksgiving you can usually find USDA prime rib roasts at Costco for around $11.99 a pound. Even if you can't splurge for Prime, Choice, the grade below prime, will work just fine and is usually available for $7-$10/ lb or cheaper on sale. I would not use USDA "Select" or a roast that is not graded- as it just doesn't have the quality you'll need.  Make sure that the beef is well marbled and has a thick "cap", (The outer top layer of the roast opposite the side of the bones). The cap will melt away and tenderize the meat during cooking.

2. Age it in the fridge
I love to buy a roast a couple of days before cooking, wrap it in cheesecloth and let it sit in the coldest part of the fridge, removing the cheesecloth and replacing every day. Although not necessary, the controlled aging will help to break down connective tissue and enhance the flavor of the meat. Check to see if your roast has been aged already as it won't need additional aging, but these days roasts purchased at most grocery stores are only aged for 7-14 days with most premium grocers like whole foods or Harmon's having a dry aging chamber with meat aged 28 days. Aging in your fridge needs to be done carefully because if it's not done right, it could produce harmful bacteria. Please check resources on the USDA site for proper meat handling.

3. Let it sit before cooking
Once you've purchased the meat, spray with Olive oil and let if sit on the counter and warm to room temperature until cooking later that afternoon. You might be thinking to yourself- Um but what about bacteria and e-coli?
E-coli is a surface contaminant and as long as the meat isn't pierced, any bacteria will remain on the surface and will be killed during cooking. Getting it to room temperature will ensure more even cooking and it will cook quicker.

4. Season
Seasoning the roast before cooking will combine with the melting "cap" and penetrate into the meat as well as form a yummy crust. For a quick dry rub try combining 2 tablespoons rosemary, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons Paprika, 1/2 tablespoon crushed black pepper. Combine in and crush in a mortar and pestle. You could also try Chef Paul's blackened steak magic as it adds some fennel seed instead of rosemary for a really unique flavor.

Perfectly Seasoned Prime Rib Roast ready to go into the oven

5. Cook it slow and low
I like to cook the roast at 225F-250F for 50-55min per pound (The cooking time will decrease the closer the roast is to room temperature when you start). This slow cooking process creates even cooking where the meat will be cooked to the same done-ness from end to end. USE A MEAT THERMOMETER to ensure a correct temperature reading as cooking times vary by oven size, altitude and other factors. For a medium rare roast cook to between 125F-130F and remove from the oven to let stand- the exact temperature varies from thermometer to thermometer but I've found that removing from the oven at anything over 135F will result in a medium well roast. Keep in mind that the the roast will continue to cook an additional 5 degrees once removed from the oven. You'll notice very little fat and moisture in the bottom of the pan...that's because it all stayed in the meat! You can't get that from cooking at 350F!

6. Let it rest
Once the desired done-ness (minus 5 degrees) is reached, pull it out of the oven and cover loosely with foil wrap and a towel. Let it sit 30 minutes MINIMUM. An hour is better. This is a crucial part of the process. If you cut into the roast too soon, all of the juices will escape. Letting it sit lets the roast relax and the juices reabsorb back into the meat. This will be the tenderest juiciest cut of meat you'll ever have!

7. Carve and enjoy
Now it's time to carve and enjoy. Use a sharp knife to slice into desired size. Serve with aus jus or gravy, Yorkshire pudding, creamed spinach, horseradish and a big bold glass of wine like a zin or cabernet.

ENJOY!

Review: 2007 Dry Creek Vineyards Heritage Zinfandel

2007 Dry Creek Vineyards Heritage Zinfandel - $14.99

Grapes 87% Zinfandel and 13% Petite Sirah

Appellation: Sonoma County

Harvest: September 3 – 28, 2007

Fermentation: Fermented 18 days at 85°F

Barrel Aging: 9 months in American and French oak

Alcohol: 13.5%

Total Acidity: 0.61

pH: 3.79

Residual Sugar: Dry

Aging Potential: 3 - 5 years

Winemaker Notes:
The 2007 Heritage Zinfandel is perhaps one of the more balanced and elegant vintages we have had in recent memory. This delicious wine combines fruit from the warm Dry Creek Valley and cool Russian River Valley appellations. Aromas of blueberry and raspberry are framed by notes of white pepper and chocolate. On the palate, an abundance of fresh berry fruit mingle with dollops of creamy oak. The tannins are refined and smooth, giving this wine a long and satisfying finish.

My Notes:
Medium ruby in color. Nose of gooseberry, cherry, ripe berries and tropical fruit. Tastes of blackberry with a hint of mango and pineapple. Smooth in the mouth, nice tannins with a Med/long finish. Low alcohol- not hot. I really like this wine.

Bayareawinelover rating: 90

Only in California- $2.28 Bottle of wine at Food Maxx- the new 2 buck chuck?

Happy Friday everyone!

Ok- I'm new to California, having lived in Canada for most of my life- where I had never seen a bottle of wine cheaper than $5.99. In Canada about $5.00 of that $5.99 is liquor tax and everything has at least a $5 tax to start. Imagine- that makes a 6 pack of beer cost $10-$12! 24 Packs are $30 MINIMUM!

When moving to the US I heard about this rumored "2 buck chuck" wine at Trader Joe's locations in the US. These wines sold for $1.99 for a 750ML bottle. I am told that these wines were "drinkable" (not sure if they are still sold). Well wheat grass and cough medicine are also "drinkable", so I'm not sure where these critical tasting notes came from. Perhaps I should just shut up and try it?...maybe one day I will.

Well, just when I thought 2 buck chuck was some sort of anomaly, I'm starting to see a lot of wines at bargain prices at a number of bay area grocery stores. Today I found Fox Brook Wine for $2.28 a bottle at Food Maxx in Fremont. How bad could this stuff really be? Lets reserve that answer for another time.

Review: 2006 Renwood Amador County Old Vine Zinfandel

2006 Renwood Amador County Old Vine Zinfandel- $9.99 (ON SALE AT SAFEWAY 'TIL MAY). Normally $19.99

Winemakers tasting notes:
The 2006 Old Vine Zinfandel is comprised of the best selection of Old Vine vineyard lots in the Shenandoah Valley, each adding its own nuance and complexity to the final blend. The 2006 Old Vine Zinfandel is a lovely ruby color. The terrior of Amador produces grapes that have aromas that are reminiscent of holiday spices, white pepper and cedar. The flavor has ripe fruit with a background of nutmeg and mace. The tannins are chalky, giving the wine a good structure. Aging in new American Oak lends a note of vanilla and a hint of coffee bean to round out the mélange of flavors.

My Notes:
Color between dark strawberry and ruby. Aromas of cherry, liquorish, and pepper. Well rounded, with good integration and subtle tannins. Flavors of tart cherry and black liquorish, with med-long finish, 15% alcohol content, though not too "hot". Good now, but will be better in 2-3 years. Good value at $10 but very average at full price.

Bayareawinelover Rating: 88

Big Al's killer pasta sauce

A lot of people have asked me for the recipe for my killer pasta sauce and since I have this blog, others can now try it for themselves. I guarantee that it will be the best pasta sauce you'll ever have!

Ingredients:
1 lb Ground chuck (85/15) Substitute: Ground turkey or Italian sausage
1/2 cup Very good quality olive oil (Costco brand is great)
1 Large Vidalia Onion- Diced. Substitute: Walla-Walla or other sweet onion
2 Large cans of Whole/Diced/Crushed Tomatoes. You can cheat and replace one large can of tomatoes with one large can of prepared pasta sauce
5-10 Cloves Minced Fresh Garlic
2 Bay Leaves
1/2 Cup (Yes I said 1/2 cup)  Italian Spice mix. McCormick's brand is fine. Contains Marjoram, Oregano, Basil, Thyme, Rosemary, Sage Blend
1/2 Cup red wine (Zinfandel, Merlot Cabernet or Syrah)
2 Tablespoons good quality Balsamic Vinegar
1 Tablespoon crushed hot red pepper flakes
1 Tablespoon Fresh Cracked Black Pepper
2-3 Tablespoons Sea Salt. Substitute: Kosher salt. Don't use iodized table salt (YUK!)
1/4 Cup grated Parmesan Cheese
1 tablespoon sugar
1 package good quality pasta

Accompanyment:
1 French Baguette and Sweet Cream Butter (Unsalted)
Side salad
A glass of red wine
Some good company

Cooking Directions:
Add 2 tablespoons of the olive oil, diced onions and bay leaves to a deep stock pot and saute over med-high heat. Allow the onions to sweat and begin to caramelize. The caramelization will add some sweetness, but be careful not to burn! Near the end of caramelization add the minced garlic and saute with the onions.

Add 2 Cans of tomatoes and the Italian spice mix, red wine, balsamic, red pepper flakes, sugar and additional 1/4 cup of olive oil. Once sauce begins to bubble, reduce heat to simmer.

In a separate frypan brown the ground beef and drain excess fat and add to tomato mixture. Add salt and cracked pepper to taste.

Simmer the sauce for an hour with the lid on. Then remove lid and simmer until the sauce thickens. This could take an additional 1-2 hours depending on how watery the tomatoes were to begin with.

Boil pot of salted water, add pasta of your choice, cook, drain, rinse with warm water and plate. Add a sprinkle of olive oil and top with sauce and generous amount of freshly grated Parmesan cheese. Add additional dash of cracked pepper and red pepper flakes if desired.

Serve with a side salad, baguette with sweet cream butter and a glass of the same wine that you added to the sauce.

Enjoy!

Must have gear for wine lovers

Over the many years of drinking wine I have used and disposed of many wine gadgets. A few, however, have proved to be necessities. Check out my list of must have wine gear for wine lovers:

Reidel Wine Glasses
In my previous blog post "10 ways to ruin a good wine" I talked about how a good wine glass could improve your wine drinking experience by bringing out more aromas and flavors. I recommended good quality wine glasses like those from Reidel. Reidel has many different styles for different wine types at a variety of price and quality levels.

Govino Stemless Shatterproof Wine Glasses
I first saw these at one of the wineries I had visited and thought they were a great idea for when you are on vacation or a business trip and you want a decent wine glass that won't break. They even have indentations in the glass for a better grip. You can get a set of 4 for under $20 or buy it here

Winediaper travel wine protectors
I don't know how many times I've tried to jam a couple of bottles of wine into my suitcase after a trip to an out of state or out of country winery. After wrapping the wine in 3 socks and then a couple of t-shirts, I felt it was safe to make the journey. OK, wrapping your wine in socks and throwing it into you luggage isn't exactly appealing to most, so that's why products are now specifically made for packing wine in your suitcase. Take for example the Winediaper padded absorbent wine travel bag. It allows you to pack and protect your wine as well as absorbing any spillage that might occur if the bottle is damaged. You can get them in packs of 3 on Amazon or other online retailers for under $20- or buy it here

Cuisinart Private Reserve Wine Cellar
This stylish table top wine fridge holds up to 16 bottles and will fit nicely on most kitchen countertops. Set the temperature depending on what you are storing. Available for under $200

Wine Enthusiasts Complete Wine Tasting and Aroma Kit
"Taste and smell wine like an expert" claims the Wine enthusiasts complete wine tasting aroma kit. Gain an extensive wine vocabulary by being able to dissect and disseminate aromas from wine. 36 distinct vials ship with this kit which will surely increase your familiarity with wine. Great for dinner parties. $199, but cheaper less extensive kits are available.

Vinturi wine aerator
I like to use the Vinturi wine aerator at http://vinturi.com/. It injects air into the wine as your pour it into the aerator over an empty glass and allows the wine to open up faster than by decanter. One pour is equivalent to having the bottle open for one hour. Pour it through twice for older vintages that need longer decanting. It also is portable and travel friendly and comes with a travel pouch...also it's fun explaining what it is to the TSA employees checking bags at the airport. Available for around $20 or buy it here

Top 10 ways to ruin a good wine

So you've invested a few bucks in a fine wine from the grocery store, the wine shop or the winery. Who knows when you'll get the chance to get your family or friends around the table, to pop the cork and enjoy it at it's best. But wait...it's not that easy? or is it?
It is if you avoid some of the main ways to ruin that  $30, $50, or even $100 bottle of Cabernet, Merlot or Chardonnay.

Here are the top 10 ways to ruin a good bottle of wine:

10. Pair it with the wrong food
Food stimulates different parts of your tongue and palette. So does wine. A good wine match to the dish makes both the dish and the wine taste better. In general, whites go with ligher fare- chicken, fish, pork, while reds go better with meats and pastas- Although that is a big generalization, there are lots of good food/wine pairing resources on the internet. Try http://www.how-to-cook-gourmet.com/foodandwinepairingchart.html for some useful food wine pairing tips.

9. Serve it at the wrong temperature
In the US most red wines are served at too high of a temperature and most whites too cold. The optimum temperature to serve a red wine is 15C or 60F, whites at 7C or 45F. I tend to set my wine storage fridge at 11C or 55F and pull a bottle of red out, uncork it, let it sit for 1/2 an hour and it's at the perfect temperature. Give it a try- you'll notice a difference if you pop a room temperature bottle of red in the fridge for a bit before serving.

8. Pour it in the wrong glass
It's amazing what the right glass does for the wine- yes it makes a difference. I know- I was skeptical at first too and asked myself how does a glass effect your wine tasting experience? Wine is about as much smell as it is taste and although a glass won't make or break the wine, it will certainly enhance the flavors.  Just plug your nose and take a gulp of anything- it won't have any flavor.
I once visited Thirty Bench Winery in Niagara on the Lake, Canada where they were doing a tasting of the same wine in different glasses- I was amazed how each glass created a subtly different tasting experience. Glasses are shaped in different ways and allow the aromas to accumulate and escape in certain distinct way. Reidel makes some of the finest wine glasses in the world and has a web-page dedicated to choosing the right glass for you wine. You can find it at http://www.wineglassguide.com/

7. Leave it open for too long
Ever leave a glass or two of wine in a bottle without corking it overnight only to try it the next day and it has lost it's lustre? Blame it on the air. As soon as a bottle is opened and the with is exposed to air, it begins to deteriorate. The first couple of hours is known as letting it breathe- which is beneficial, but it can go downhill from there. If you plan on drinking an unfinished bottle at a later time- cork it.

6. Don't let it breath
Ok not another deal breaker, but letting a wine breathe "opens it up". Uncorking and drinking right away won't kill the wine tasting experience, but you typically won't get the best experience until the wine opens up. The length of time a wine needs to breathe depends on a number of factors and there are a number of tools to speed it up. Decanting is good if you are prepared to polish off the whole bottle but the problem is you have to clean the decanter along with the glasses. I like to use the Vinturi wine aerator at http://vinturi.com/. Simply hold it over a glass and pour. One pour is equivalent to having the bottle open for one hour. It also is portable and travel friendly. I'll make sure to do a "top 10 wine tools every wine lover should have" blog entry. This product will certainly be in there.

5. Expose it to light, heat
Light and heat are the two biggest enemies to wine. That's why most wines that can be aged come in colored and not clear bottles. Always store a wine that you are planning on keeping for a while in a cool, dark place. Keeping a wine at 55F or 11c is the optimal temperature for extended storage.

4. Store it right side up
Natural cork tends to dry out over time and allows air to get into the bottle. That's why it's recommended to store wine "Cork side down" or on an angle to keep the cork moist and reduce the introduction of air into the bottle. Almost every wine storage device is designed to lay the bottle at the correct angle.

3. Boil it in the back of your car
Wine can deteriorate quickly when exposed to high temperature. The interior of a car can quickly rise to 140F in the summer- effectively "boiling your wine" making it undrinkable. If you are out wine tasting on a hot summer day it makes sense to bring a styrofoam cooler with some ice packs.

2. Age it for too long
Something like 95% of bottles of wine are consumed within the first 7 days after they are purchased and an even higher percentage of wines are already ready to drink once purchased and at their peak. Fine wines, on the other hand, can usually benefit from some additional aging, but how long is too long?
Wines aging ability depends on a number of factors including the tanin content. Tannins are that puckery feeling that you get  in your mouth when you bite into an apple. Wines that can be aged for extended periods contain a lot of tanins that smooth out the wine over time. Wikipedia has some great notes on wine aging here: http://en.wikipedia.org/wiki/Aging_of_wine. If you are really serious about wine and you plan on laying down a bottle to age it, check with the winery to see when they think it will be at it's prime. Sometimes it's even printed on the label.

1. Pop open an expensive bottle after everyone is already "corked"
What better way to ruin a good wine than uncorking the best bottle after everyone is already two sheets to the wind. Most people's pallettes adapt to wine in excess and after a few too many glasses even the worst bottle starts to taste good. If you are planning to open that 1995 vintage Chianti during a dinner party, make sure everyone is in the condition to enjoy it.

20 Uniquely Canadian Foods

As most of you know, I'm Canadian and have lived in the US for the last 3 years. Most countries have a dish, meal or food that help defines them- The US has the hamburger, Japan- Sushi, but most American's don't think of Canada having uniquely "Canadian" food. Well, Check out 20 Uniquely Canadian foods here: CANOE -- Lifewise: Canadian Food 

I personally could go for a Timmies double-double coffee right now ;) I miss that!

Thomas Coyne Winery- Livermore, CA

I've never been a great writer. I was always the type of person to procrastinate when it came to writing assignments in High School and College. I don't know what it is- some people are born to write while others need extra time to put their thoughts together- whether it's in a verbal conversation or on paper. Anyways, this writing struggle is either going to make or break this blog. Hopefully I'm patient enough and people find enough of value here to spur me on and keep me contributing to the blog. We will soon find out.

Now back to the reason I'm writing today's blog- Thomas Coyne Winery in Livermore Valley, California. For those who have never been out to the west coast to do wine tasting, Livermore may be a bit more of an unknown destination for fine wines to you. But history will tell us that Livermore has played an important role in the wine industry here. It is one of the oldest wine growing regions in the US dating back to the 19th century. I read somewhere that Italian settlers grew the first planting of Primativo in Livermore. Primativo is a close cousin to the Zinfandel grape which is the number one grape varietal in California. Livermore is famous for many other vine varietals and has a long growing season conducive to big reds like Cabs and Petite Syrah to white varietals, and some deserts wines. What I love about Livermore vs other areas in Caifornia is how relaxed the atmosphere is. Located 20 Miles North East of San Jose and about 30 Miles east of San Francisco, it doesn't have that stuffy pretentious atmosphere that Napa and Sonoma have. Many of the wineries here are smaller scale, family run and aren't owned by the big conglomerates. Also, the wine here on a value scale is incredible. This includes Thomas Coyne Wines.

The weather driving up was crappy, we've been living through 3 days of constant rain, so much so that I will likely need to drain my pool as the water level is above my skimmer :) and temps in the upper 40's to 50's. I'm new to California, so they say this is as bad as it gets. The winery itself is located just off of Hwy 84 on the right side of Vallecitos Rd just past Fenestra winery (will review that one next time). First thing you'll note when you turn in and drive up the gravel road (today a muddy gravel road) is that the owner has a sense of humor. The road is dotted with signs warning you this isn't a freeway and his version of the bed and breakfast (below)

After about a 1/4 Mile you come to the winery production area and the tasting room. The tasting room is an old farmhouse.

So how was the wine?

Today was the wineries Winter open house so EVERYTHING was available for tasting! The last time I visited Thomas Coyne (Last weekend) they were tasting their Rhone style blends so today I tried a few of the others.

2009 Zinfandel, Lodi - $12.00.  (Released - August 2010) (Very Limited)
Winemakers tasting notes:
This Zinfandel comes from a vineyard planted in the early 1970’s. It produces a very fruit forward strawberry, reaspberry character. The wine was blended with small amounts of Early Burgundy and Petite Sirah to enhance the color and was aged in French Oak for ten months
My notes:
A big, but young Zin. This is very fruit forward and not yet integrated. Can definitely taste the strawberry. Needs time.

2006 Chateau Bellevue Syrah Estate Reserve - $28.00 Gold Medal - Orange County Fair
Winemakers tasting notes:
This Syrah was grown on Detjens Farms and after crush and barrel aded in new American and Hungarian oak barrels. The wine denotes beautiful flavors of berry and vanilla. Limited Production.
My notes: Yummo. You'll quickly realized Syrah (Shiraz) is my favorite varietal. This is a big chewy wine that will be a killer in a couple of years

2009? Vino Tinto Barato $6.50 - 50 Cases Total
Winemakers tasting notes:
None. The blend is a secret, and was part of their "Bottle your own promotion". I bought 6 bottles. How couldn't you!
My notes: A great blend of European varietals (my guess). They are definitely using some Portuguese varietals in there. This inky red would be a great everyday drinker (The price is certainly right!). Good with pasta with marinara sauce

2003 Syrah, Livermore Valley Detjens Farms - $14.00 Bronze Medal - El Dorado Fair
Winemakers tasting notes:
This Syrah, grown on Detjens Farms, was crushed, pressed and barrel-aged for eighteen months in French and American oak, producing a wine with big blackberry, earthy features.
My notes: Stay tuned. I will post a review on this wine separately. Note: this was on clearance for $84/case- YES THAT'S $7 per bottle. Huge value, very limited supply. I bought 2 cases.

Winery Rating: 4 Stars- Will go back
Tasting Fees: None (Free)

Winery Details:
Thomas Coyne Winery
51 East Vallecitos Rd, Livermore, CA 94550
925 373-6541
Tasting room open Saturday and Sunday Noon to 5PM
http://www.thomascoynewinery.com/ 

My first day, and what to expect in the days and weeks to come

Hi everyone. Welcome to my introductory post to "For the love of wine (and food)" blog. Actually this is my very first blog I've ever started so I'm not sure that I'm fully committed to keeping this going- we'll just have to wait and see.

I love wine and food, and maybe 'cause you are reading this, you do too.

My plan is to talk about how wine and food fits into my life, share stories, reviews, adventures in all things wine and food and maybe make a few friends along the way.

I think I drink too much wine, but some might say, you can never drink too much of it :)

Later today I will be visiting Thomas Coyne winery in Livermore, Ca and maybe a few others...come back soon for a summary of what I experienced

So we'll end this inaugural post by saying thank you and see you back here soon