Sour cherries

• March 2010

  Lushot - very good job.  I just read my earlier post and I guess it's a ... contrast, some white or some sour cherries. And old leather belt is another idea and you can sand the underside of it to release some aromas.  That turns up from time to time.  Sharpen a... Read moreLushot - very good job.  I just read my earlier post and I guess it's a ... contrast, some white or some sour cherries. And old leather belt is another idea and you can sand the underside of it to release some aromas.  That turns up from time to time.  Sharpen a pencil and get some pencil shavings because those do too, although not as much.  And how can we forget one of the prime components of many wines - go to the fruit market and buy a green pepper.  Cut a few strips out of it and let people smell and taste those.  The same flavor molecules are found in sauvignon blanc, cabernet sauvignon, merlot, cab franc, carmenere, etc.  If you're trying whites, get a grapefruit and peel it.  The white pith is not an uncommon flavor/aromatic component of many wines.  A peach, preferably a white peach, can be useful.  Also a handful of leaves that have been under the snow for a while - they have a distinct odor of fresh decay.  It's not offensive at all and it's another smell you sometimes pick up, particularly in older wines. Make some black tea and make it really strong and let the leaves sit in the water for a long time.  Don't serve it hot, just at room temp.  That will illustrate tannins.  Then cut a lemon and let people suck on that.  It will illustrate acid as opposed to tannin - people end up confusing those sometimes. And so on.  You'll have a great time and all of these things are simple and cost very little.  Best.        (hide)

  Forum post in the topic Wine tasting help by GregT

  
  

• February 2010

  Different viewpoints but I think your idea is perfect. Get some blackberries ... Do the same w pomegranate, sour cherries, white peaches, bell peppers, cucumber, etc. See if you can discern a difference between white and yellow peaches, sour red and black cherries, different... Read moreDifferent viewpoints but I think your idea is perfect. Get some blackberries ... Do the same w pomegranate, sour cherries, white peaches, bell peppers, cucumber, etc. See if you can discern a difference between white and yellow peaches, sour red and black cherries, different apples. And there are non-fruit smells too. Go sharpen a pencil. Sometimes you get that aroma. Get a piece of oak or just go to Home Depot and check out the unfinished oak flooring. Smell it. That's your barrel. I like your idea a lot. It's exactly the way to go IMO    (hide)

  Forum post in the topic Strategies for building a... by GregT

  
  

• February 2010

  Here are my notes from the France v. WA tasting: First up 2006 Château Lagarosse: Violet in color with a very mineral nose with some raspberry and hints of vanilla as the wine starts to open up. The palate is similar with a bitter/tart and short finish with a bit of cedar tones... Read moreHere are my notes from the France v. WA tasting: First up 2006 Château Lagarosse: Violet in color with a very mineral nose with some raspberry and hints of vanilla as the wine starts to open up. The palate is similar with a bitter/tart and short finish with a bit of cedar tones that leaves a sour after taste. Next 2005 OS Winery M Klipsun Deep Violet/purple in color with sour cherry, mineral, cedar and spice on the nose that develops as the wine opens up. The palate includes pie cherries, licorice, spices and some notes of pepper. The finish is slightly tart with some black cherry and cola. The OS suits my tastes more than the Lagarosse. This was a fun comparison. I hope to do more and would also be interested to see results from tastings by other Snooth members. Cheers!    (hide)

  Forum post in the topic Fair Comparison? by vellovino

  
  

• February 2010

  Not your Typical Primavera Fire Roasted Tomato & Squash Primavera, Red Quinoa Sometimes you have to think outside the box or risk being nothing more than a cook.  I found myself in this position when working for a customer that was on a very special... Read more Not your Typical Primavera Fire Roasted Tomato & Squash Primavera, Red Quinoa Sometimes you have to think outside the box or risk being nothing more than a cook.  I found myself in this position when working for a customer that was on a very special diet.  Little did I know that one of my creations would become a repeat favorite that is often requested and constantly praised: Fire Roasted Tomatoes and Squash Primavera over red quinoa (pronounced: KEEN-Wah).  What started out as a recipe that may have resembled Pasta alla Norma became something much more because I needed to make the sauce into something so engaging, flavorful and significant that it would please the senses, the palate and the appetite, all on its own.  This dish is vegetarian and extremely healthy but if you let that deter you, or convince yourself that “healthy” may equal “boring”, then you will be missing out   Castello di Monsanto The Castello di Monsanto produces one of Chianti’s iconic wines: Chianti Classico Riserva Il Poggio. From the estate’s inception, in the early 1960’s, the goal of the Bianchi family was to produce the finest wines possible. Whether that required the clearing and planting of the ideally situated parcel of land that was to become the Il Poggio vineyard, or the forward thinking move (anticipating the changes of laws) of eliminating the white grapes that were a required... Read More about Castello di Monsanto When it came time to pick the wine, Sangiovese was the first thing that came to mind.  I decided to go with Chianti Classico from one of my favorite producers, Castello di Monsanto.  I’ve always found Chianti to be a great compliment to tomato sauces with a spicy kick. While I often pair more than one wine with a meal, to decide what might pair better, I opted to use this opportunity to put two wines from the same producer, yet different vintages, next to each other.  My hope was to show my guests the benefits of aged Sangiovese and, in this case, it showed in spades.  The best thing about Castello di Monsanto is that they keep a stock of their single vineyard bottle, Il Poggio, from the best vintages, to be re-released years or even decades down the road.  This gives the consumer a chance to purchase an aged bottle, with perfect provenance, at only a moderate increase from the original release price. Fire Roasted Tomato and Squash Primavera over red quinoa Fire Roasted Tomato and Squash Primavera is a sauce loaded with vegetables in a sweet and spicy tomato reduction.  The vegetables remain slightly firm, and each of them holds their own characteristic flavors.  As you work your way through this dish you first find the sauce at center stage, which is smooth yet bursting with tomato flavor.  It is slightly sweet but with a spicy kick that is only felt at the tail end.  The ricotta cheese adds a creamy contrast and helps to cleanse your palate and prepare you for the next bite.  Now comes the squash with an intensity that only roasting can obtain.  Yellow squash, zucchini and eggplant are all identifiable through their colors but also through their unique flavors.  When you add a little quinoa to your fork, you realize how it all comes together, with a slightly crisp mouth feel and nutty flavor.  It takes the sauce to the next level and creates a medley of flavors and sensations on your palate that causes eyes to roll as the satisfying sound of “umm” echoes around the table.   2006 Castello di Monsanto, Chianti Classico Riserva.  This bottle is a great example of how time, exposed to air, can affect a wine. When first opened it showed sour berries, leather, fall leaves and a hint of confectioners sugar on the nose. However, after two hours, you find fig and ripe berries with cedar and undergrowth.  Black cherries and wild berries fill your palate.  Then comes rosemary and a hint of cedar, which adds further complexities to your next bite. The medium-long finish is juicy and fresh as it flaunts its brisk acidity, cleanses your palate, and keeps you coming back to the glass for more.   1999 Castello Di Monsanto, Chianti Classico Riserva Il Poggio This is a perfect example of a Sangiovese entering maturity. The color was red heading toward burnt orange.  On the nose is a bouquet of dried flowers and potpourri, with undergrowth and tar, but all the while showing plum fruit and caramel. The combination of smells between the fire roasted squash and this glass of wine was intoxicating.  Take a sip and you find raspberry fruit, flower petals, rosemary and a hint of aged oak.  The palate was silky smooth, but with a perfect balance of acidity that works to keep your mouth watering and craving another bite from your plate.  After a sip of wine the sauce picks up the aged oak and woodsy rosemary nuances, creating a wonderful mix of flavors.  The finish is full of sour berry, but not dry; instead it's fresh and smooth. The pairing of both wines was perfect, but what was even more interesting was how you could find the youthful nuances of one wine making a more mature appearance in the other.  In the end, plates were picked clean and wine continued to flow freely.  Some tasters preferred the 2006 Chianti Classico against the fire-roasted vegetables for its fresh ripe fruit and young vibrancy.  Other guests were swooned by the '99 Il Poggio, due to its softer texture and multidimensional layers of taste and aromas against the sweet, woodsy flavors of the plate before them.  It was a fun, educational and highly satisfying experience for all.     Fire Roasted Tomato and Squash Primavera over red quinoa Click here to download a printable PDF file of this recipe.  (Serves 4) This recipe takes a good amount of prep time but I think you’ll find the actual cooking process to be quite easy.  Since the presentation depends on the vegetables, make sure to take your time and make them as uniform as possible.  You can make the sauce hours, or even a day, ahead of time and then warm at the time of service.  I advise using a large roasting pan for the fire roasting and to sweat the mire poix.  You will also need a sheet pan lined with aluminum foil and a medium size saucepot. (Optional) A note on the preparation of the yellow squash, zucchini and eggplant: Wash them thoroughly because you will be using the skins.  Do not peel them.  You should aim to have a piece of skin on each piece of squash.  Slice the squash into thirds (length-wise) with the centerpiece about two times the size of the other two.  Reserve the two side slices and turn the center slice on its side.  Now slice again into thirds.  The result should be that the center of the squash (containing the majority of the seeds) would be left over without any skin.  You can leave the center of the squash out of the recipe.  The slices you made with the skin intact are what you want to use for your small dice.  This is not necessary, but it adds a significant amount of visual appeal to the final product. (Optional) A note on the San Marzano tomatoes:  It’s beneficial to remove the seeds because they add bitterness to the final product, but it is not absolutely necessary to do so.  This is not as difficult as it may sound, nor do you need to remove every seed.  Set up two bowls with a wire mesh strainer in each and one bowl without.  Open a can and pour the contents into the first strainer.  Take a tomato in hand and, with your thumb, open the side of the tomato over the second bowl and strainer.  Juice and the seeds will flow out of the tomato.  Place that tomato into the third bowl and continue to do this until you have deseeded all tomatoes.  Once this is complete, collect all of the juice into one bowl and, with a spoon (or your hand), massage the remaining contents from each strainer into the juice until the only thing left are seeds.  In the end you should have one bowl of dry, deseeded tomatoes and one bowl of strained tomato juice. 2 28oz cans of San Marzano tomatoes (drained with seeds removed and juice reserved) 2 cups sweet onion (small dice) 1 cup carrot (small dice) 6 cloves garlic (fine dice) 1 cup yellow squash (small dice) 1 cup zucchini (small dice) 1 cup Italian eggplant (small dice) 2 Tbls. capers (rinsed and drained) ¼ cup sherry vinegar ¼ cup sugar ¼ cup white wine ¾ tsp. red pepper flakes 1 tsp. oregano (dry) 1 tsp. basil (dry) 1 Tbls. butter 1 ½ cups red quinoa 1 ½ cup vegetable stock 1 ½ cup water 1 Tbls. butter 1 cup ricotta cheese salt & pepper (for seasoning) olive oil (as needed) 1 bunch fresh basil   The Sauce Pour the strained tomato juice into a medium pot and place over a medium flame.  Stir in the sherry vinegar, sugar, red pepper flakes, oregano and basil.  This mixture will cook like this through most of your cooking process, but it is important to stir from time to time.  The goal is to reduce the liquid by half. Turn your broiler on low and place an oven rack in the center of the oven.  Put the yellow squash, zucchini and eggplant into a bowl and pour in enough olive oil to coat the vegetables.  Toss to coat and season with salt.  Check to make sure you have added enough oil; each piece should be lightly coated.  Add more if necessary and pour the yellow squash, zucchini and eggplant onto a sheet pan lined with aluminum foil.  Spread the vegetables out and place in the oven on the center rack.    Place a large roasting pan over low heat (it will likely span across two burners) and pour enough olive oil to just barely cover the bottom of the pan.  Add the carrots, onions and garlic, and stir to coat with oil.  Season them well with salt and allow them to sweat over low heat for about five minutes. Check on the squash in the oven and stir if it appears to be browning. Using your hands, break up the tomatoes into small chunks and place them into the roasting pan with the onions, carrots and garlic.  If there is any juice at the bottom of the bowl, pour it into the saucepot, which should still be reducing.  Also add the capers to the roasting pan and stir to combine.  Continue to cook for about three minutes. Now pull the squash from the oven.  If it doesn’t look done, it’s okay, because it will continue to roast with the rest of the mixture.   Pour the contents into the roasting pan and stir again to combine.    Place the roasting pan into the oven under the boiler on low.  Roast, under the broiler, for six minutes and then stir.  Repeat this process three more times (24 minutes total) but make sure that nothing begins to burn.  While these items are roasting, check to make sure that the sauce is not reducing too much.  Your goal is to reduce by half.   Now pull the vegetables from the oven and place the roasting pan back onto the stovetop over a medium flame.  Pour in the white wine and stir.  Continue cooking for another five minutes to allow the wine to cook off. The sauce should be properly reduced at this time.  Pour the contents of the saucepot into the roasting pan and stir to combine. Remove from heat, add the butter and stir until combined.  Lastly, season with salt and pepper to taste.  It can be served now or cooled and set aside for later.   Red Quinoa Cooking time can vary depending on the brand you buy, but the ratio of quinoa to liquid should be about 1 to 2. Place vegetable stock and water in a medium saucepan, over high heat, and bring to a boil. Add red quinoa and stir.  Reduce heat to low medium and cover.  Cook for about 15 - 20 minutes but make sure to check packaging for cooking times.   While the quinoa cooks, take the basil and remove the ‘blooms’ for garnish.  Take a small bunch of leaves and chop fine. When the quinoa is done, add the butter and stir to combine.  Season the quinoa with salt and pepper.  Lastly, add the chopped basil and stir.  The quinoa should have a fresh, vegetal and nutty flavor.   The Plate      Take a two-inch, round dough cutter and place in the center of the plate.  Spoon the quinoa evenly around the dough cutter.  Ladle the primavera sauce into the center of the dough cutter.  Top with a dollop of ricotta cheese and a basil bloom.  Pull the dough cutter straight up and off of the plate.  Clean the rim of your plates with a warm, moist towel and serve. 2006 Castello di Monsanto, Chianti Classico Riserva Priced from $18.99 This bottle is a great example of how time, exposed to air, can affect a wine. When first opened it showed sour berries, leather, fall leaves and a hint of confectioners sugar on the nose. However, after two hours, you find fig and ripe berries with cedar and undergrowth. 1999 Castello Di Monsanto, Chianti Classico Riserva Il Poggio This is a perfect example of a Sangiovese entering maturity. The color was red heading toward burnt orange.  On the nose is a bouquet of dried flowers and potpourri, with undergrowth and tar, but all the while showing plum fruit and caramel.    (hide)

  From the article Eric Guido's Quinoa Primavera

  
  

• January 2010

  Coincidentally I had an excellent Pouilly-Fumé from Francis Blanchet last night, which he labels "Cuvée Silice". Flinty, ladyfinger-smoke nose, along with aromas of whitish flowers and lemon zest. Medium weight, lively juiciness in the mouth, with white peaches, a hint of lychee,... Read moreCoincidentally I had an excellent Pouilly-Fumé from Francis Blanchet last night, which he labels "Cuvée Silice". Flinty, ladyfinger-smoke nose, along with aromas of whitish flowers and lemon zest. Medium weight, lively juiciness in the mouth, with white peaches, a hint of lychee, some citrus and white pepper on the palate. Very refreshing and well balanced. I like both sauvignon blanc (except too many from New Zealand, or California wineries that want to jump on that bandwagon) and chardonnay, though I'm willing to pay more for chardonnay since that's what the market demands. Both have their places in my meal day or week or month. For the red I had another from the Loire, this one, interestingly enough, a pinot noir. A Sancerre rouge from Domaine Vacheron. It was a 2007, so very young, but I enjoyed the playfully earthy minerality, so common in Sancerre blanc. It's hard to find Sancerre rouge in Tokyo, though I've had it several times in Paris. This one wasn't so far from a Savigny-lès-Beaune, or a village-level Chambolle. Dark berries on the nose (particularly cherries and raspberries) as well as cinnamon and cloves. Medium mouthfeel but with a cutting energy that rushes more berries and pomegranate to the palate. Slightly sour cherry and pepper (again, the sancerre terroir) on the finish. Both the wines were excellent with shellfish and a stuffed roast capon. Can't really ask for more...    (hide)

  Forum post in the topic New Burgundian wine lover... by dmcker

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a four-course Italian meal, with wine pairings, for a vegetarian group. It's not often that I'm asked to prepare a vegetarian dinner. Even being a recovering vegetarian myself, I still find it difficult to wrap... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a four-course Italian meal, with wine pairings, for a vegetarian group. It's not often that I'm asked to prepare a vegetarian dinner. Even being a recovering vegetarian myself, I still find it difficult to wrap my brain around a meal that excludes meat in all forms. Also, we often don't realize how many dishes contain meat as a secondary ingredient, such as a chicken stock added to a risotto or pancetta in any number of Italian sauces. Outside of the Vegetarian Italian theme, the cuisine itself was left entirely up to me. I decided to go to my favorite region in Italy, Piedmont. A trick to pairing food and wine is to match a traditional wine from one region with a traditional food from the same region. Also, cooking vegetarian is easy with Italian foods since so many of them are truly simple preparations that rely entirely on the quality of a small number of ingredients prepared just right. If you know the profile of an ingredient, namely its flavor, aroma and texture, then you can usually substitute it for something similar. In the end, experimentation can yield amazing results, but I would recommend experimenting on yourself or friends before getting too creative. First Course: Bagna Cauda If you love roasted garlic and olive oil then you haven’t lived until you’ve tried bagna cauda. However, creating bagna cauda for a vegetarian party presented a bit of a challenge since a key ingredient to this traditional Piedmont preparation is anchovies. The goal was to create a similar flavor profile that the anchovies would lend to the dish. This was accomplished through the addition of finely chopped capers, rosemary, and a small amount of red pepper flakes. The end result was so close that I could hardly notice the difference. The bagna cauda was presented with a selection of items to dip consisting of raw carrots, Belgian endive, cauliflower, sweet peppers, fennel, and cooked beets. Wine Pairing: Bartolo Mascarello, Freisa Nebbiolata 2005 The wine was a bit of a wildcard, being that this was the first time that I had ever tasted a Freisa, and I was honestly quite worried that the pairing may not work. So much so that an Arneis was kept in private reserve, just in case. However, my worries were for nothing. The wine played the perfect partner with its zippy acidity and bitterness that cut through the rich oil and roasted garlic flavors of the bagna cauda. So you think, wait a second, red wine against raw vegetables? And you’re right, if these veggies were on their own then this would never have worked. However, with the combination of the velvety, rich, sweet garlic flavors of the bagna cauda, it was a perfect match. The Freisa was a dark ruby red wine with a nose of vibrant strawberry, cherries, olives, and fall leaves. On the palate, it was full of cherry and cranberry fruit with earthy oak and a gorgeous bitter finish that begged you to take another sip. Second Course: Risotto ai tre pomodori (Three Tomato Risotto) A new recipe in my collection, and sure to have many repeat performances, is the Three Tomato Risotto. This plate presents an intense flavor profile of sweet and sour caramelized tomato, which is obtained through the mixture of a strained tomato vegetable stock, roasted baby plum tomatoes, and sun-dried tomatoes. Each addition adds different complexities and is all brought together by a healthy addition of wine, preferably the same wine you plan to pair with the plate. Wine Pairing: Giacomo Conterno, Barbera D’Alba 2006 In my opinion, one of the best wines to pair with a risotto is Barbera for it’s lively, nearly electric fresh fruitiness that’s mixed with dark earthy notes. I also find that Barbera is the perfect accompaniment to anything tomato. It’s as if they were made to go together. This pairing was no different; the barbera’s juicy acidity cut through the rich layers of creamy tomato and added dark, woodsy nuances that you must taste to believe. The nose is almost smoky with plum, savory broth, mushrooms, and moist earth. On it’s own, the wine is full-bodied with raspberry, fig, more mushroom, and a sweet mid-palate of red fruit that carries this wine’s brisk acidity to the end. The finish is long and fresh with cherry and cedar. You cannot go wrong with this combination. Third Course: Robiola Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed together they form complexities and a unity of flavors that excite and please the senses. One of the greatest cheeses coming out of Northwest Italy is Robiola: a soft rind cheese that coats the palate with a lush tangy and mildly sour flavor that ends with roasted nuts and earthy forest notes. When plated with any semi-sweet accompaniment, it really comes to life and accentuates the sweetness of that item, in this case, poached figs, Italian plums, and a Nebbiolo wine from a very ripe vintage. The Parmigiano-Reggiano is a complete opposite with a sharper, saltier fruit and nut flavor profile. It’s dressed with just a drizzle of 25-year-old acceto balsamico, which lends sweet wood and dark fruit notes. As the tasters work their way around this plate, their palates are constantly engaged by the drastic changes in sweet, salty and, sour. Wine Pairing: Aldo Conterno, Il Favot 2003 As for the wine, it showed a dark red color in the glass with aromas wafting up into the room after pouring into decanter. Everyone sat around waiting to take the official sniff. This bottle was open for three hours before serving and showed aromas of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve.    (hide)

  From the article The Vegetarian Dilemma

  
  
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  September 2009

  Slowine Rose 2008

  Snoothrank: Starting at $10^.49

  fruity and spicy on the nose with a touch of candied lime to the backed cherry with hints of lime blossom and a smoky, stemmy note, hint of rubber, smells sweetish. Zesty acids really enliven the palate that is bursting with sour cherry, peach and watermelon flavors and just a... Read morefruity and spicy on the nose with a touch of candied lime to the backed cherry with hints of lime blossom and a smoky, stemmy note, hint of rubber, smells sweetish. Zesty acids really enliven the palate that is bursting with sour cherry, peach and watermelon flavors and just a background hint of banana. Very fruity but nicely balanced and with good follow through. Nice and crisp on the palate. The hints of tropical fruit on the palate makes this a natural match for lighter pork and fish dishes with notes of tropical fruits. 87pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  September 2009

  Anakena Cabernet Sauvignon 2008

  Snoothrank:

  Nice spice on the nose but unfortunately this doesen't come through on the palate. However nice and dry with more than a hint of sour cherry on the back. Definitely drinkable at a nice price.

  Wine review by Fenderbaum

  
  
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  September 2009

  Penfolds Koonunga Hill Shiraz Cabernet 2006

  Snoothrank:

  Overpriced in PA at $14, much more reasonable at $8-10. I found it very drinkable, with just a few faults. Rather acidic, a bit tart, with sour cherry and pepper notes. Good for a weekend, not for a formal tasting.

  Wine review by WineGeekChris

  
  
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  August 2009

  Corvo Nero d'Avola 2006

  Snoothrank:

  Color - Ruby Red Nose-herbs, charcoal, cranberry mouth-medium body, herbal finish - medium soft with slight sour cherry good pasta wine. buy it drink it tailgate with it

  Wine review by blog4wine

  
  

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