Drink This With That: Sicilian Cusine

Welcome back to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Sicilian Dishes & Wine Pairing Recommendations

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel

Drink This With That: Waffles

 

 

Welcome back to Drink This with That—a new feature about what to drink with specific foods and international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to the options that add a bit of a twist to the standard pairing.

This month we explore the wine pairing options for a beloved comfort food— Waffles! When’s the last time you made waffles? For most people it was probably a week after they received a waffle iron for a wedding gift and then never touched it again. My own experience with waffles was at the Southern institution known as the Waffle House that was often more revered for being open 24 hours a day and its circus of customers, than the cuisine. In my opinion the only time it’s permissible (and the most fun) to go to the Waffle House is between the hours of 3-5am. Trust me on that.

Waffles first came to our shores via the Dutch in the 1620’s. Round, square, savory or sweet; the waffle is a crispy and fluffy delight which can be made in a variety of ways. Universally enjoyed at breakfast, they are perfect for any meal including dinner and can be elevated with thoughtful wine pairings.

Waffles don’t always have to be sweet; you can use a waffle maker to make savory waffles too. When you consider it, a waffle iron is nothing more than a panini press with a grid, and much like a panini, the waffle can be made with a host of ingredients and combinations. Below are my favorite pairings that may inspire you to dig out that waffle iron and fire it up. Search for compatible wines here www.wineroad.com/wineries

Waffle Categories & Wine Pairing Recommendations

Buttermilk Waffles: classic, fluffy, and slightly tangy

+ Moscato d’Asti: sweet and sparkling complements tangy flavors
+ Pinot Grigio: crisp acidity enhances citrus notes
+ Sparkling wine: effervescence pairs with fluffy texture

Belgian Waffles: thick, crispy, and often topped with fruit or whipped cream

+ Riesling: acidity balances sweetness and fruit toppings
+ Gewürztraminer: spicy and floral notes complement whipped cream
+ Rosé: enhances fruit flavors and aromas

Sweet Potato Waffles: sweet, spicy, and savory

+ Pinot Noir: earthy and sweet notes complement sweet potato flavors
+ Grenache-based Rosé: fruity and refreshing, balances spicy notes
+ Sparkling wine: effervescence cuts through richness

Savory Waffles: herb-infused, cheese-topped, or bacon-filled

+ Sauvignon Blanc: citrus and grassy notes enhance herb flavors
+ Chardonnay: buttery and oaky notes complement cheese and bacon
+ Rosé of Pinot Noir: fruity and refreshing, balances savory flavors

Stuffed Waffles: filled with fruit, nuts, or chocolate

+ Moscato d’Asti: sweet and sparkling complements fruit fillings
+ Tawny Port: nutty and caramel notes enhance chocolate fillings

Chicken and Waffles: soft and crunchy; sweet and salty

+ Sauvignon Blanc: lively acidity adds contrast to fried chicken
+ Sparkling Chenin Blanc: fresh and light elevates and balances the flavors
+ Chardonnay: butter and citrus notes add depth

Varietal of the Month: Merlot

 

Merlot practically needs no introduction; it’s one of the Nobel grapes, and one of the most planted grapes in the world. Perhaps you heard of Merlot in a movie that made the grape fall out of fashion? But that was decades ago and Merlot is back front and center and in the swing of things again. Although in truth Merlot never left the scene, it’s just been waiting for it’s moment to shine again and that moment is now.

 

Alexander Valley Vineyards 2020 Merlot, Alexander Valley

The Alexander Valley Vineyards 2020 Merlot is rich, smooth and full flavored. On the nose it has notes of plum, black cherry, vanilla, fig newton, and a touch of graphite. On the palate it sings with juicy cherry, chocolate, cedar and a light note of sage. Soft and plush, with great texture, it has fine balanced tannins that stipple across the palate and through to the finish. Pair with a Sideways watch party.

AVB 14.0%
$24

 

Amphora 2019 Merlot, Dry Creek Valley

The Amphora 2019 Merlot from Dry Creek Valley is garnet in color with a pale rose edge. On the nose an earthy quality comes through with notes of violets, blueberry, cedar and leather. As it opens red raspberry and fig come into play. On the palate it’s deep and full flavored with plum, cassis, and chocolate. Smooth with well integrated tannins that linger on the spicy finish. Pair with spicy chicken-cheese enchiladas .

ABV 13.6%
$55

 

Francis Ford Coppola 2020 Merlot, Alexander Valley

The Francis Ford Coppola 2020 Merlot from Alexander Valley, composed of 82.4% Merlot, 15.9% Cabernet Sauvignon, and 1.5% Cab Franc; has an approachable complexity that makes it an easy choice for sharing among friends and family with diverse palates. On the nose, scents of chocolate, raspberry, vanilla, blueberry, dusty violets and a pleasant whiff of s’mores roasting over a campfire. On the palate it’s rich and plush with fine sandy tannins and flavors of chocolate covered raspberry, rhubarb, and note of black olive. Pair with a poetic and romantic musical such as One From the Heart by Francis Ford Coppola. ;-)

ABV 15.0%
$30

 

Ehert 2019 Merlot, Knights Valley

Imagine a circus of the senses and that’s what you’ll find in a glass of the Ehret 2019 Merlot, composed of 85% Merlot and 15% Cabernet Sauvignon. It’s exciting and vibrant on the nose with scents of bright red cherry, raspberry, vanilla and spun sugar aka cotton candy. On the palate it’s a smooth operator with notes of caramel, plum, huckleberry, cocoa and a note of bay leaf and black olive. Great texture with soft balanced tannins and a spicy finish make this a natural to pair with a variety of dishes from hearty lasagna to grilled salmon.

ABV 15.5%
$65

 

Ektimo 2020 Merlot, Russian River Valley

The Ektimo 2020 Merlot from Russian River Valley is like a poem written by the vineyard with earthy prose and poise you can taste. On the nose it has a gentle herbal note of bay leaf along with scents of dried strawberry, black cherry, and toffee. On the palate, it’s soft and plush with flavors of chocolate cherry, blackberry, tobacco and toasty vanilla. Long finish with supple tannins and a spicy tangy finish. Pair with a rib eye steak and chimichurri sauce.

ABV 14.5%
$36

 

Longboard 2021 Merlot, Dakine Vineyard, Russian River Valley

The Longboard 2021 Merlot, Dakine Vineyard, Russian River Valley is a field blend of Merlot and small amount of Malbec (11%) that is co-fermented. It smells like a warm chocolate éclair (so delicious) with rich scents of plum, caramel and red raspberry too. On the palate it’s plush and curvaceous with deep flavors of chocolate, thyme, and cafe au lait. Fine sandy tannins and great overall structure give it staying power to the last drop. It would be fun to buy a half dozen bottles now and open at two-year intervals to see where it will go. It’s sure to be a special destination. Pair with lamb kabobs and pomegranate sauce.

ABV 14.5%
$48

 

Robert Young 2019 Merlot, Alexander Valley

This meticulously made Robert Young 2019 Merlot from Alexander Valley is a pleasure from beginning to end. On the nose, a heady array of scents rises up from the glass with aromas of blackberry pie, raspberry, black olive, tobacco and chocolate. On the palate it’s luxurious and rich with soft tannins that ripple with flavors of cherry, Santa Rosa plum, dark cocoa, and dried strawberry. Pair with a simple charcuterie board or chili cheeseburgers.

ABV 14.1%
$60

 

Style of the Month: Sparkling Wine

Sparkling wines are not just for holidays and celebrations, they make a fine choice for everyday meals and pair exceptionally well with a variety of foods. From fried chicken to lobster bisque, the range of food pairings are endless, but nothing beats oysters, potato chips or truffle fries for flavor match made in heaven. Sparkling wines come in a range of sweetness levels from bone dry Burt Nature to the very sweet styles of Demi-Sec and Doux. The most popular style is Brut with less than half a gram of sugar per glass. There’s a sparkling wine to please every palate. 

Here are capsule reviews of Sparkling Wines along the Wine Road

Amista Sparkling Syrah Morningstar Vineyard 

Fresh and bright the Amista Sparkling Syrah from Morningstar Vineyard is an effervescent delight. The light garnet color shines with specks of gold in the fine stream of bubbles. Juicy and bright with flavors of pomegranate, black cherry, a touch of orange zest and all spice. It’s balanced on the palate with a fresh acidity that carries all the way through on the long dry finish. Pair with spicy crab cakes.

ABV 12.5%

$58

Cast Sparkling Brut Nature, Estate Vineyard, 2019 Dry Creek Valley

The Cast 2019 Sparkling Burt Nature from Dry Creek Valley is made from estate grown Zinfandel grapes. Steely and lean with a steady stream of fine bubbles it has initial of notes of brioche, yellow apple, white peach, and lemon zest. A bright stony minerality is in balance with flavors of honeysuckle, peach and buttered toast. The sustained finish rings with zesty acidity. Supremely delicious. Don’t be surprised how fast the bottle empties! Pair with Oysters Rockefeller. 

ABV 12.5%

$62.00

Colagrossi Sparkling Wine Rosé de Sangiovese 

The Colagrossi Sparkling Rosé de Sangiovese is made in the Charmat Method also known as the Tank method, which results in bright juicy, fruity wines with an easy and ready to drink freshness. It’s zesty with flavors of dried strawberry, watermelon and cranberry. Check out episode 186 of the Wine Road Podcast episode to hear how much we enjoyed it in studio with the winemaker! Pair with spicy seasoned tater tots and your favorite podcast.

ABV  12.5%

$45

Emeritus 2020 Hallberg Brut, Blanc de Noir, Russian River Valley

The Emeritus 2020 Hallberg Brut, Blanc de Noir is composed of estate grown Pinot Noir fruit from the heart of the Russian River Valley. It gently glows with a golden hue as a persistent stream of fine tiny bubbles race to the top of the glass. It has a light aroma of brioche and apricot. On the palate, soft notes of ripe pear, crisp apple and zesty lemon blend with a bright top note of ginger. It’s lithe and elegant with great texture and a bracing minerality on the long finish. Pair with classic caviar & blinis.

ABV 12.5%

$80

West Wines 2018 Seafoam Blanc de Blancs

The West Wines 2018 Seafoam Blanc de Blanc is made with 100% estate Chardonnay grapes in the traditional Champagne style, Méthode Traditionelle. On the nose, notes of brioche, lemon curd, ginger and toasted hazelnut waft up from the glass. On the palate it’s fresh and vibrant with a soft creamy mousse. Balanced flavors of lemon curd, pear, peach and orange zest mingle and linger on the finish. Pair with pomme frites and aioli.  

ABV 11.5%

$42

Woodenhead 2013 Sparkling Wine Blanc de Blanc

At ten years of age, the Woodenhead 2013 Sparkling Blanc de Blanc is graceful with a fruity vitality that is both savory and bright. On the nose, notes of marzipan, lemon pith and butterscotch. On the palate, a soft texture with a balance of yellow apple, lemon zest, toasted almond and creamy ginger. In a word—delectable! Pair with buttermilk fried chicken.

ABV 11.2%

$54

Style of the Month: Orange / Skin Contact

Orange wines aka skin-contact or amber wines are having a moment. An ongoing moment that started 8,000 years ago. Simply put, orange wines are white grape varieties made in the manner of red wines with extended contact on the skins, resulting in wines full of texture that are both elegant and complex as well as bright and quaffable. They range from light and bouncy to deep and savory and pair exceptionally well with food.

 

Here are capsule reviews of Orange style wines you may find along the Wine Road.

 

Anthesis Wines AllaVecia 2016 Falanghina Alder Springs Vineyard Mendocino County

 

You don’t come across too much Falanghina locally, but its’ thrill when you do. Falanghina lends itself well to orange style winemaking and this example showcases the complexity of flavors. Deep dark amber in the glass, the Anthesis Alla Vecia 2016 Falanghina is a delight with aromas of honey, mango, dried pineapple and a touch of tomato leaf. On the palate, it’s lyrical and layered with notes of citrus peel, and nutmeat, like almond. It has a long lingering spicy clove finish. Pair with ceviche or garlic prawns.

 

ABV 12.5%

$

 

Breaking BreadMarmalade 2022 Skin Contact Wine

 

The Breaking Bread Marmalade 2022 Skin Contact Wine is a many splendored thing composed of 70% Muscat Blanc, 15% Chardonnay and 15% Sauvignon Blanc. In the glass the color is a soft butter yellow, like diffused sunlight. It’s super bright and vibrant with a beguiling scent of orange blossoms, grapefruit and honeysuckle. It smells so good you may be tempted to dab a bit at your pulse points in lieu of fragrance – but resist the urge and pour a glass instead. On the palate waves of savory flavor come though with mandarin and butterscotch, ripe peach, and a sunny hit of gooseberry and grapefruit. It has a magical quality and vitality that shimmers to a satisfying finish. Simply delicious! Pair with California sushi rolls.

 

ABV 12.9%

$

 

CAST 2021 GrenacheBlanc Front Porch Farm Russian River Valley

 

The CAST 2021 Grenache Blanc, Front Porch Farm from Russian River Valley is a light caramel color in the glass. On the nose, bright lemon zest with peach preserves and honeysuckle. On the palate it’s juicy with subtle notes of juniper and clove. As it opens and warms notes of jasmine tea, lemon peel, eucalyptus and a captivating spicy linalool note as well. It’s ever evolving in the glass. On the finish, notes of apple, grapefruit peel and toasty almond. In short it’s an exciting kaleidoscope of flavors with great vitality and harmony. Eminently pair-able, enjoy with Pad Thai.

 

ABV 13.3%

$36

                       

DeLoach Vineyards 2021 Ribolla Gialla Russian River Valley SonomaCounty

 

The DeLoach Vineyards 2021 Ribolla Gialla from Russian River Valley is light amber in color. On the nose, lemon and thyme with a touch of brioche and honey. On the palate, great body and texture with a cascade of flavor from orange marmalade, and marjoram, to notes of butterscotch. The long finish is zesty with crisp apple and herbal tea and a pleasing note of thyme. Enjoy now but with some age the flavors will develop and deepen. Pair with chicken piccata with extra lemon and capers.

 

ABV 14.5%

$80

Varietal of the Month: Sangiovese

 

Sangiovese derives its name from the Latin  —Sanguis Jovis— meaning “the blood of Jove”. A mainstay of Italy, it’s a medium-bodied dry red wine with a range of flavors that include red cherry, black plum, sun-dried tomato, cigar box, black tea, smoke, anise, and thyme; great acidity and a nice level of spiciness typify it. Medium to high tannin make it a versatile wine, suitable for pairing with all things tomato based, especially pizza; but also great with hard cheeses and rich savory roasted meats, or even pork chops. 

 

Here are capsule reviews of Sangiovese wines you may find along the Wine Road.

 

 

ACORN 2019 Sangiovese, Russian River Valley

The ACORN 2019 Sangiovese from Alegría Vineyards in Russian River Valley is composed of 98% Sangiovese, 1% Canaiolo Nero and 1% Mammolo Toscano. I don’t know how those small amounts of amounts of Canaiolo Nero and Mammolo Toscano figure in the equation, but the result is nothing short of magical. The wine is rich and juicy with a delicate dusty rose on the nose. It’s full of bright tart cherry and cranberry with grounding notes of thyme, coffee and mocha. It’s savory and supple with soft fine-grained sandy tannins. Nice acidity with a long juicy, spicy finish with a hint of tomato leaf and caper. It literally makes my mouth happy to drink it. Pair with Pasta alla Norma or eggplant parmagiana.

 

ABV 14.1%

$45

 

Colagrossi 2018 Sangiovese, Mendocino County

The 2018 Colagrossi Sangiovese from Mendocino County is a meaty delight that hits all the right notes in terms of fruit, acidity and tannin. On the nose, notes of clove, aniseed, vanilla and cherry cola. On the palate it opens with bright red fruit, and tart cherry then settles with savory earthy notes of tobacco and balsamic. Great acidity and balanced sandy tannins carry the fruit flavors to a soft pleasing finish. Pizza is a natural choice for this wine or pair with sausage calzone or a simple charcuterie. 

 

ABV 14.6%

$38

   

Peterson 2018 Sangiovese, Dry Creek Valley 

The Peterson 2018 Sangiovese from Dry Creek Valley is shimmering earthy ode to the Tuscan varietal. On the nose, notes of sandalwood, amber, sweet tobacco and black cherry. On the palate it opens with tart cranberry and red currant followed by deep savory notes of thyme, sage and dried tomato. Marvelous balance of acidity and fine knit tannins is sure to activate the pleasure center of your brain. Spicy and lithe, pair with lasagna and the poetry of Dante.

 

ABV 14.6%

$30

 

Trentadue 2021 Shoestring Sangiovese, Alexander Valley

 

The 2021 Trentadue Shoestring Sangiovese from Alexander Valley has the earmarks of classic Chianti, with medium body, sandy tannins and food-friendly acidity. On the nose, sandalwood and dusty rose petals with a hint of black pepper and marjoram.  The palate is full and bright with flavors of maraschino cherry, dried strawberry and red currant and cassis. Still young this wine will develop nicely over the next several years, but it’s absolutely tasty and enjoyable right now. Pair with tomato tart or pasta Bolognese.

 

ABV 14.5%

$38

 

Style of the Month: Port & Late Harvest

Port style and Late Harvest wines have sweeter profiles than other wines. Port, is traditionally made with Portuguese grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz. Alcohol, usually grape brandy, is added during fermentation, which fortifies the wine. Late harvest wines are made from grapes high in brix/sugar content that are left to hang on the vines and harvested late for concentrated flavor. Both styles have higher alcohol levels but are exceedingly delicious and can also be kept longer after opening than traditional wines. 

Here are capsule reviews of Port style and Late Harvest wines you may find along the Wine Road.

Cast 2017 Late Zinfandel Fortified

The whimsical logo on the bottle of the CAST 2017 Late Zinfandel is a hint to the magical delights within. Made with Watson Old Vine Zinfandel grapes and blended with 191 proof distilled spirits, the Late is a marvel of fortified fruity finesse. On the nose toffee, vanilla coffee bean, black plum and spicy black carnation. The palate is full and bright with flavors of baking spice, dried cherry, praline, brandied pear and marzipan. Pair with an array of aged cheese’s that will balance and enhance the rich flavors of the wine.  

ABV 18%

Dutton Estate 2017 Sweet Sisters Late Harvest Syrah, Russian River Valley

The Dutton Estate 2017 Sweet Sisters Late Harvest Syrah is a sumptuous mélange of scents and flavors. On the nose, deep aromas of caramel, blackberry, black cherry, mocha and clove. On the palate, the Syrah shines bright with flavors of mint, dark chocolate, eucalyptus, rum raisin, and raspberry. It’s like a liquid version of the Thin Mint! Velvety, yet light, this wine shows how subtlety and balance is the key to late harvest richness. Pair with S’mores or a dense Orange Olive Oil cake. 

ABV 14.2 %

Pedroncelli 2016 Vintage Port Four Grapes Dry Creek Valley

The 2016 Pedroncelli Vintage Port Four Grapes is an authentic representation of the style using a field blend of traditional Portuguese grapes—30% Tinta Madera 30% Tinta Cao, 20% Souzao, and 20% Touriga Nacional. Smooth, rich and velvety it’s like a warm embrace. On the nose notes of caramel, brown sugar, baking spice, fig newton and blackberry preserves. On the palate balanced flavors of mocha, black cherry, cinnamon, toffee and molasses with a hint of clove on the finish. It’s a great pleasure to drink now, yet it will continue to develop with age. Pair with a classic Blue Stilton cheese. 

ABV 19.5%

Ramazzotti 2013 Rapport Zinfandel Red Dessert Wine 

The Ramazzotti 2013 Rapport Zinfandel Red Dessert wine is fortified with Everclear—the grain alcohol, not the band. The Zinfandel grapes combined with the high proof alcohol create a fresh and fruity wine that’s a little bit Port and a whole lot of Zin. It’s wonderfully balanced and light with the scent of sun-warmed berries and light mocha. On the palate black cherry, molasses, caramel apple, warm toffee, ripe fig and baking spice. Easy, smooth and mellow, sip after sip. Pair with a decadent chocolate bread pudding.

ABV 18%

Trentadue 2019 Zinfandel Port, Alexander Valley 

On the nose the 2019 Trentadue Zinfandel Port has an engaging light scent of violets with secondary aromas of mocha, coffee, ripe black cherry and plum. On the palate it presents flavors of Raisinets, the classic chocolate covered raisin treat and notes of chocolate covered caramel, much like Rollo’s (the elegant cousin to Milk Duds). It’s a veritable trip to the movie house concession stand for all the nostalgic favorites. The long warm finish lingers with notes of dried fruit, black plum and molasses. At only four years of age it’s still very young and will certainly deepen and develop over time. Pair with your favorite old movie. 

ABV 18%

Trione Vineyards and Winery 2010 Fortified Zinfandel, Rockpile Peak Vineyard, Sonoma Coast 

What a treat this is. The Trione Vineyards 2010 Fortified Zinfandel from Rockpile Peak Vineyard is well aged at 13 years old! On the nose brandied cherries, chocolate covered raisins, and toffee. It’s rich and heady. On the palate it’s full of lush flavors of chocolate covered cherries, mocha, caramel apple and fruitcake—really high-end fruitcake. Not the kind of fruitcake that gets re-gifted from year to year, but one you’ll want to keep. Warm and luscious with a long mellow finish. Pair it with a roaring fire and a good book—it’s all you need.

ABV 18%

Wine Road Podcast Episode 04 - Planning Your Visit to Wine Country

Wine Road Podcast Episode 04 - Planning Your Visit to Wine Country
In this episode we give tips and advice on planing your visit, share some wineries with special food pairings, mention some wineries with great views, and and give the wine tasting tip of the day.

Listen to episode 4 here:



Wine Road provides the Wine, When and Where of Northern Sonoma County with news on events, wineries, wines, dining options, activities, and places to stay.

Show Notes:
• What’s happening in the vineyards in July - 0:28
• Planning your trip - 1:31
• Hiring a driver - 1:40
• Appointment only wineries - 2:45
• Booking a food pairing experience - 3:11
• Pick a Valley - 4:55
• Wineries with great views - 6:07
• What to wear. What does wine country casual mean? - 7:49
• Wine Guard - 8:55
• Wine of Day // Wine of the Cast - Acorn Sangiovese - 9:40
• The wine tasting tip of the podcast/day—Step aside make room for everyone at the tasting bar. - 10:23
• Event: 40 Years of Cheers - 11:30

Links:
• Wine Road Website - https://www.wineroad.com
• Wine Guard - http://wineguard.com
• Becoming Independent - http://becomingindependent.org
• 40 Years of Cheers July - https://www.eventbrite.com/e/40-years-of-cheers-registration-26161945082

Wineries Mentioned:
• Amista - http://www.amistavineyards.com
• Viszlay - http://www.viszlayvineyards.com
• Sbragia Family Vineyards - http://www.sbragia.com
• Paradise Ridge Winery - http://prwinery.com
• Trattore Farms - http://trattorefarms.com
• Fog Crest Vineyard - http://www.fogcrestvineyard.com
• Rodney Strong Vineyards - http://www.rodneystrong.com
• Kendall-Jackson - http://www.kj.com

Sake and Wa-Shoku: The Art of Japanese Cuisine at Napa Valley Wine Academy

Back in November I was invited to a Sake tasting and introduction to WA-SHOKU, the art of Japanese cuisine at the Napa Valley Wine Academy. The event was sponsored by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) and in conjunction with Sake School of America and Morimoto Napa. The Sake pairing seminar was part of the core instruction curriculum for students and taking the WSET Level 3 Award in Sake certification intensive.

Instructor Toshio Uneo, Master Sake Sommelier and Executive Instructor at Sake School of America guided us thought the fine points of food preparation and the basic flavor profiles: salty, spicy, sweet, sour/bitter and umami--the savory element that adds depth to a dish.

As this was a pairing demonstration we did not go too deeply into the production of different Sakes as in the regular course of instruction. But the quick explanation on sake is that the more the rice is polished the higher the grade of the sake. Higher polished rice lends a lighter more fragrant less complex flavor profile, while lower polished sake gives a richer more umami flavor.

The art of WA-SHOKU is in tune to the bounty of nature and focuses on using distinct seasonal ingredients to reflect the four seasons.

Sushi Chef Ichiro Tsuji, from Morimoto Napa, was every entertaining and explained the importance of knives and technique in the preparation of sushi. Then we were presented with the most gorgeous bento box I’ve ever encountered.

Each section of the box was a different flavor adventure that Chef Ichiro created to pair with the sakes. It was like a treasure chest of little jewels. Below are some of my favorites from the box.

Daikon with ebkuro (fish stomach) was reminiscent of tripe but with a umami twist. Paired well with the Hakkaisan Honjozo.

This tomago custard had a unique flavor and very distinctive spicy sansho pepper on top. I found it also paired well with the Hakkaisan Honjozo.

The Fried Chicken with paper thin scallion and dried chili pepper was amazing and flavorful. The Colonel would surely love to know Ichiro’s secret recipe for this.

I thought the Kikumasamune Kimoto Junmai was the most full flavored and balanced of the sakes to my palate and it paired great with everything. The Hakkaisan Honjozo was more aromatic and its subtle mango and tropical fruit flavors were also well suited to all the dishes.

Sakes presented:
Born Gold Junmai Daiginjo
Brewery: Katoukichibee Shouten
Perfecture: Fukui
Rice Variety: Yamadanishiki
Polish Ratio: 45%

Hakkaisan Honjozo
Brewery: Hakkai Jyozo
Perfecture: Niigata
Rice Variety: Gohyakumangoku & Todorokiwase
Polish Ratio: 55%

Kikumasamune Kimoto Junmai
Brewery: Kikumasamune Shuzo
Perfecture: Hyogo
Rice Variety: Yamadanishiki
Polish Ratio: 73%

Tengumai Yamahai Jikommi
Brewery: Shata Shuzo
Perfecture: N/A
Rice Variety: Gohyakumangoku
Polish Ratio: 60%

If you’d like to learn more about the world of Sake, a course through the Napa Valley Wine Academy would be a great place to start. There you can pursue a WSET Level 3 Award in Sake for professional development or to simply deepen your experience for your own enjoyment.

Useful links:
Taste of Japan 
MAFF
Napa Valley Wine Academy 

Top Five In-Flight Wine Programs

This story was first published on Forbes Travel Guide

There are plenty of perks that come with a business class seat, but one of the trendiest may just be a world-class wine list. Now, you can swirl, sniff and sip fine wines hand selected by sommeliers for maximum enjoyment at 30,000 feet. Sit back and relax with these five carriers that offer top in-flight wine programs featuring exceptional wines from their home country and around the world.

Delta
Master Sommelier Andrea Robinson taste tests every wine selected for Delta’s Winemaker Series at altitude to ensure the flavor and experience is as good in-flight as it is on the ground. Wines served in Business Elite include ultra-premium California labels such as Joseph Drouhin Saint-Veran and El Coto de Imaz Rioja Reserva, which are paired with star chef Michael Chiarello’s seasonal menu of dishes like pancetta-wrapped beef tenderloin.

Air New Zealand
Awarded the 2012 Cellar in the Sky award for Best-Presented Business Class Wine List, Air New Zealand provides an in-flight wine guide to Business Class passengers that details the country’s wine regions and wineries, along with profiles of the airline’s wine consultants. Pairings showcase the unique flavors of New Zealand (local lamb, beef or salmon) paired with wines such as Grasshopper Rock 2010 Pinot Noir and Cloudy Bay 2004 Chardonnay. Post meal, passengers can hit the sweet spot with a glass of Forrest Botrytised 2011 Riesling (each month features a different roster with select wines on each flight).

Finnair
Finnair has a long history of earning accolades for their Business Class wine selections. The most recent prize, from the annual Cellars in the Sky awards, went to the airline’s port wine selection, Niepoort Colheita (1998, Douro, Portugal). While Finnair focuses on delivering the finest wine and food parings, they also aim to select wines that can be enjoyed for their own merits. Standouts include Joseph Perrier Cuvée Royale Brut Non-Vintage Champagne, San Polo Brunello di Montalcino 2005, and Gerard Bertrand Reserve Especiale Chardonnay from the legendary soils of the Languedoc in the South of France.

Air Canada 
Air Canada believes in supporting the Canadian wine industry and features Canadian wines as part of their onboard wine program. In 2012, more than 70,000 bottles were purchased from Canadian wineries. Fly Air Canada now in its Executive Class and you’ll have the chance to sip a Riesling produced by Henry of Pelham from the Niagara region.

WestJet
In a special partnership with the Okanagan Wine Festivals Society, Canadian airline Westjet’s new regional carrier, Encore, is highlighting wines of the Okanagan Valley. This summer passengers will be offered wines exclusive to the Okanagan region, including Gray Monk Estate, Perseus Winery, and Blasted Church Vineyards on July flights and Road 13 Vineyards, See Ya Later Ranch, and Inniskillin Okanagan Estate Winery, on August flights.

Roadtrip Final Chapter: Oliver to Penticton, B.C. -- #NWRoadtrip

The road to Penticton and #WBC13 was paved with great times and fine wines. Take a look below at the entire journey from Portland to Penticton -- 7 days, 11 hours, and 42 minutes condensed into one crazy food, fun, and wine infused video!

While we were in Richmond we checked out some of the local wineries that were very close to downtown, including Lulu Island and Sanduz. I’ll be writing about it in separate post, so won’t give details here, but it was my first tasting of fruit wines and it was an eye opener. But even more of an eye opener was when Mattie entertained the tasting room at Sanduz with his soft stylings on the guitar. I almost fell off my chair! {Check out video slideshow above around the 0:56 second mark.}

Our last segment of the trip took us along scenic Highway 3 to Oliver. Along the way we had an epic picnic and even scared away a few startled travelers as we were a sight to behold. More wild than the wildlife.

Mattie AKA Pillsbury Dutch Boy

All that fresh air can make you very hungry. 

We ate our lunch with a magnificent mountain backdrop and then drove on to Oliver, where we stayed the night. 

Tinhorn Creek Winery

The first time I visited the Okanagan region I was very impressed with the Cab Franc I tried there. One of my favorites was from Tinhorn Creek Winery and I was excited to share my findings with Mattie and Miss Kristen. Well, the truth is, I have not been able to shut up about the Tinhorn Creek Cab Franc for over a year now, so it was time for me to step aside and let the wine do the talking. We began our visit with a glass of the Gewurztraminer that was chilled and waiting for us in the guest house.

Ahh... the pause that refreshes.

We would have been happy to sit right there contemplating the view for the rest of the evening, but dinner at Miradoro was waiting just a few steps away, along with Mattie and Kristen's first taste of the fabled Oldfield Cab Franc.

The views at Tinhorn Creek (see them in video at top of post) are best enjoyed from Miradoro where we dined with the Tinhorn Creek gang: Andrew, Lindsay, and Sandra.

The evening was a winning combination of interesting personalities, fine wine and big views. Or maybe it was fine personalities, interesting views, and big wines--it all works out any way you stack it. It’s great when you can hang out with people and find things to talk about that have nothing to do with their profession or business. We all seemed to have a common bond and affection for film, travel, and great food. Well, no surprise about shared interest in food, but Sandra, Lindsey, and Andrew are all interesting in ways well beyond the world of wine.

Upper Bench Winery and Creamery

Gavin and Shana Miller

The next day prior to the start of WBC13 in Penticton we stopped in at Upper Bench Winery and Creamy to meet with Gavin and Shana Miller and sample their cheese and wine. The Upper Bench wines have true finesse and naturally the house made cheese make for delicious pairings. Shana is the engine behind the on-site micro creamery and Gavin is the man of the vines. What a powerhouse team they make, and the products of their labor are exceptional examples of what one can create when passion meets know-how.

Upper Bench Cheeses (L to R) King Cole, Gold, U & Brie

I thought the King Cole, a semi soft blue cheese was the ideal with Merlot. I’d tried the Gold, a handmade semi-soft cheese, on a previous visit to the Okanagan Valley and it was as good as I remembered it. The U & Brie was also a delight, rich and creamy with a fresh tang, that was firm and not over ripe. I liked it with the Rose as well as the Riesling. Give yourself plenty of time to stop at Upper Bench when you are in Penticton.  It’s just the kind of place where you could settle in for a while, a long while.

End of an Era

It was a memorable road trip, but sadly, my crazy glasses were lost somewhere after our visit to Upper Bench. So off to the universe they go. It’s especially sad as I had the round ones for 18 years!! Those glasses have been all over the world with me. They were even featured on the cover of my book. But sometimes you just have to let go and move on. I’m looking for something new to use in future trips, but if you happen to see anyone in Penticton wearing some crazy glasses, you know where they came from!

Note: Overnight accommodations in Oliver were graciously provided by Tinhorn Creek. 

Spot Prawns at Blue Canoe in Steveston Village -- #NWRoadtrip Part 2

The many views at Blue Canoe in Steveston, B.C.

I love the random synchronicity quality of twitter-- Earlier in the day I’d seen a series of tweets from Lindsay Anderson about her early morning adventure fishing for spot prawns in a secret location. Little did I know we would be eating those very prawns that same evening at Blue Canoe in Steveston Village.

{You can read Lindsay's account of the spot prawn voyage with Chef Danilo Ibarra on board to assist in the catch here.}

While Steveston Village is only 15 minutes away by car from downtown Richmond, it’s a world away in terms of culture. Originally established in the 1800’s, Steveston, located at the mouth of the Fraser River and the Pacific, became one of the largest fishing and cannery facilities in the British Commonwealth. Today the area is still the place to find the best catch of the day, but shopping, dining, and whale-watching are the economic mainstays in the waterfront village.

In my last post I wrote about our dining experience in Richmond at Vivacity. And while our host was very friendly and cordial, we were indeed the strangers in a strange land that evening. But the minute we walked into Blue Canoe, it was like stepping into a family reunion-- welcoming, relaxed, and fun.

Set on a pier above the Fraser River, Blue Canoe offers great views from the dockside tables and they even provide blankets draped over the chairs in case you get a chill.  We didn't need the blankets, the glass panels on the deck kept the wind at bay, but it was a nice touch. 

As I mentioned at the top of the post, the spot prawns were on our minds and our host and server Bonnie suggested we start out with them. It was... dare I say it...a spot on suggestion.

Spot Prawns all start out life as males and then become Liberace...well not really, but they sure have the star quality one might associate with Liberace. In the prawn world they reign supreme and are only available during a short six week season. They looked to me like mini lobsters and they had a very sweet and rich flavor that was enhanced by a mixed melon slaw and grilled lemon.

Sable fish with orange-ginger-miso glaze

For entrees we each tried one of the fresh fish offerings of the day--Halibut, Trout and Sablefish. I chose the Sablefish, which is also known as black cod.  It was so perfectly cooked the flesh flaked right off like petals from a rose, and its rich flavor, was as Barbra Streisand might say..."like buttha”. The ginger-orange-miso glaze was an ideal support and accent to the dish. I was tempted to run off with my plate and hide so I did not have to share with my table mates. But their dishes were equally delectable. Honestly, I didn’t even take notes about their plates as I was so entranced by my own, but Mattie covers it well here.

I loved the wine Bonnie recommend, a Pentage Pinot Gris from the Okanagan Valley. It had a delicate peach fuzz hue with lychee and citrus flavors, and great minerality that paired well with the entrees we ordered. The wine seemed expensive, but apparently the taxes on alcohol are very high in Canada.  

For dessert, Chef Ibarra drew upon his Nicaraguan heritage and presented a tres leches cake that had all my favotite elements--chocolate, coconut, whipped cream, and caramel--with a plump gooseberry on top. I have no picture to show because my fork won out over my camera in a contest of willpower. 

Bonnie, Chef Ibarra and Kristen aka #PowerStrip

I felt very at home with everyone at Blue Canoe and I started to brainstorm ideas. Yes friends, while most people have a few drinks and relax, I get all markety in my head and conjure up new business ventures. Ask anyone who has traveled with me, and they will testify-- as the hour draws late, or if I am lulled into in a place of contentment from fabulous food and wine-- I start riffing marketing ideas like a monkey on crack.

Chef Ibarra was great fun and a good sport for agreeing to pose in our signature road trip glasses. He was so laid back and charming, I was thinking he would make a terrific TV personality and should have his own cooking show. Blue Canoe could dock a nice tricked out house boat next to the restaurant where guests could hang out and kick back as he prepared a fresh catch of the day for the cameras and audience at home. I think the show should be called Houseboat Chef!  Remember, you heard it here first.

The NWRoadtrip Travel posse with Chef Ibarra in the center

Have no idea who these people are. 

The beauty of visiting Richmond or Vancouver, B.C is the East meets West aspect. If you are hankering for the flavors of the far east you can find it in Richmond. When you desire some excellent seafood in a casual setting, head west to Steveston Village. And remember, if you do go to Blue Canoe, keep an eye peeled for a houseboat docked nearby. Tell Danilo I say hello.

** DISCLOSURE: See here for previous sponsorship verbiage on this trip, but I’d like to add to the disclosure that while our meal at Blue Canoe was sponsored by Richmond Tourism, the camaraderie and rapport we established with Chef Danilo Ibarra, and our server Bonnie, was completely spontaneous and generated entirely on our own. **


Resources:
Blue Canoe
3866 Bayview Street #140
www.bluecanoerestuarant.com

Follow Chef Danilo Ibarra on Twitter
@DaniloIbarra

#WBC13 Penticton --The Best Wine Bloggers Conference Ever?

It was the best of times, it was the worst–…well no, it really was the best of times. The 2013 Wine Bloggers Conference in Penticton, B.C, far exceeded my expectations and I already had a good idea on what was coming, since I previewed the area last year with fellow writers Lesley Trites and Kathleen Rake.

(L to R) Me, Kathleen Rake and Lesley Trites

Here’s why I think WBC13 was the best WBC I’ve attended:

1. The Setting

It’s just hard to beat a location that is so stunning and to have the conference hotel right on the lake made it even better. Plus the organizers capitalized on the location by staging many of the events outdoors, such as the Thursday night reception at See Ya Later Ranch and the Saturday morning Breakfast in The Park across the street sponsored by the Downtown Penticton Association.

2. The Size
I know the organizers want to get as many people as possible to attend, but the relatively small turn out (compared to Portland) made it easy to talk to the producers and exhibitors and to connect with fellow attendees without a crush of humanity in every room. In my opinion the Portland conference was way too crowded and hectic. The decibel level in the Portland ballrooms and tasting sessions was just out of control. I find it difficult to taste wine with so much noise around me, not to mention trying to exchange a few words with the producers. It may have felt a little empty in Penticton, with lots of open seats at the tables –but I liked that and I was able to connect with many more people this year.

3. The Food
Hands down WBC13 had the BEST FOOD EVER for any conference I’ve attended. Even the tasting/table crackers were great, provided by a new company called GONE CRACKERS.

I had a bit of fun with their logo cards here.

4. Opening Reception

When you combine a stellar outdoor location--See Ya Later Ranch, with superb food by Joy Road Catering, and a convivial walk–around tasting atmosphere complete with music, classic cars and performance by the First Nation Indigenous Peoples (well, it was just one guy drumming) --You get the kind of event that is not only memorable, but hard to compete with going forward.

 

As I mentioned above, WBC13 Pentiction/Okanagan had the best food ever and it all started at the opening reception. People were talking about this dish --the poached salmon and beet dish with sorrel aoli and arugula-- {shown below} all weekend, it was truly sublime. 

Fresh radishes dipped in feta cheese with a crushed hazlenut and spice “dirt"

EVERYTHING at the event was delicious. And the tables were spaced out around the property so you did not have to fight your way to the front. Aside from the first tasting station where the busses left off, everything was very accessible.  

5. Breakfast in the Park
I loved that we got to actually experience the town of Penticton and not just the interior of the hotel. Getting us outside on Saturday morning was genius. Once again the food was incredible and provided by local chefs, bakers and restaurants.

There was an amazing Farmers Market that was also going on at the same time and we had time to wander about and enjoy it as well.

Check out the kids dancing below--

6. Friday Excursions
You actually got a heads up on the type of excursion each bus was heading to although not the exact location as some clamor for. I went on the Wine and Farms bus and it was terrific. {more on that later} The idea that we all meet at the end of the excursion for one big reception was great in concept – but in reality our bus was so late getting there that most everyone was leaving when we arrived and clean glasses were in short supply. I never got one.

But it was still fun and a bit bizarre when these folks wandered in—

I thought they were the winemakers from Dirty Laundry dressed up as a joke, but they turned out to just be a couple staying at the resort. NOTE: If you get the chance, ask Sandra Oldfield of Tin Horn Creek to give her impression of how stunned they looked when they walked in to the party. It’s priceless.

7. After-Party Scene
I’ll tell you right off-- if you are a fan of multiple after parties and non-stop drinking till dawn type of revelry, you may have been disappointed with the party scene in Penticton. It was rather low-key, but Goldilocks here thought it was jusssst right. The J Vineyards and Jordan Party was the best in my opinion, but I think it is every year. They always think of everything right down to providing phone chargers and docking stations scattered about the room. The party ebbed and flowed with people, but it was never so crazy that you could not actually talk to someone. {Although the hotel security did come knocking a few times.}

8. Key Note by Jim Conaway
His delivery could have used a bit of polish, {he is a writer not a public speaker after all} but what he had to say was right on and sparked much discussion throughout the weekend. I really appreciated his point of view and how he made himself accessible to the attendees. He attended the parties too and if you shared any secrets with him don’t be surprised if you find yourself in the next exposé he writes about the deep dark under belly of blogger conferences. (just kidding, Jim) I hope.

9. The Wine
I’ll talk about the specific B.C. wines more in a later post. But I really like that the speed tastings focused on just B.C. wines-- it made for a more focused showcase of the regional wines. Also on hand pouring were the Wines of Greece, Wines of Ontatiro, Wines of Uruguay. Loved the introduction to the wines of Uruguay and I got to taste many wines that were new to me.

10. The People
From all the organizers, the wine associations, tourism associations, and of course the wine makers, --Penticton proved that good old fashion hospitality is alive and well and ingrained in the people of the region.

So kids—I said it here last year in my post on Penticton…that if you miss out on #WBC13 in Penticton—you’re an idiot! And I think I was right.

I’m sure they will put on a great event, in Santa Barbara next year for WBC14, but, I can tell you now, with out a doubt, WBC13 set the bar high. Way high.

PS: In fairness there were a few things not so great this year:
1. The wine glasses in the hotel were not optimal for tasting.
2. Friday Excursions made for a very,very long day on top of a full day agenda.

Next up:  Posts on the Wine,  Excursions,  and the 5 most Hilarious Moments at #WBC13