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Happy New Year! Wine & Dine Time is starting off 2023 with treats from Alentejo, Portugal. Fitapreta Vinhos sits at the edge of Évora, located in Alentejo, Portugal’s largest wine region. The land and fortified manor house, Paço do Morgado de Oliveira, was founded in 1306 and was originally owned by the church.  Paço do Morgado de Oliveira Photo credit: Penny Weiss Fast forward to 2016. After being without a winery and vineyards of his own, winemaker and producer of award-winning wines, António Maçanita purchased the property in 2016 and began restorations. The estate has 126 hectares of land and 33 hectares of vineyards. One of the vineyards is the Chão dos Eremitas vineyard, which grows Tinta Carvalha, an ancient indigenous grape variety..  Photo credit: Penny Weiss On a recent visit to Fitapreta, António talked about this ancient variety. “Tinta Carvalha is a very light-skinned grape, and a light variety, with nice acidity. And one day it disappeared. It probably vanished because in the late 1980s and early 1990s wine producers were looking to make wines more concentrated and more powerful. As a result, the lighter grapes were “punished” and disappeared. We are the only ones in Portugal growing Tinta Carvalha at this moment. I want to bring back to the blends all the lighter grapes.” António is quite engaging and his enthusiasm is contagious! He has much to say about Alentejo and winemaking. And I have much more to say about him and Fitapreta. A more focused article will be forthcoming. In the meantime, let's wine and dine!  António Maçanita Photo courtesy of Fitapreta. Tinta Carvalha 2020 This wine is 100% Tinta Carvalha an ancient grape from the Chão dos Eremitas vineyard, handpicked from 51-year-old vines. The wine is aged for 12 months in stainless steel vats and is the only 100% Tinta Carvalha wine produced in Portugal.  Nose: Sour cherry, red berries, spice, and earth. Palate: Light and fresh with red fruit, cranberry, strawberry, spice, minerality and acidity. A refined balance between tannins and acidity. Alcohol: 12% SRP: $33 Pairing suggestions: meats, game, stews, grilled portobellos, or fatty fish. FitaPreta suggests this delicious and easy recipe to pair with the wine. Glazed King Oyster Mushrooms  Ingredients for four servings:
2 tablespoons unsalted butter 1 tablespoon light soy sauce 1/4 teaspoon dark soy sauce 1/2 teaspoon honey 1 clove garlic finely grated 1/4 teaspoon black pepper 1 pound king oyster mushrooms 2 tablespoons vegetable oil 1 scallion chopped Instructions: To prepare the glaze: Gently melt the butter in a small saucepan and then add the light and dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside. Clean the mushrooms and slice lengthwise in approximately 1/4 inch slices. They should be thick. Heat large pan over medium-high heat and liberally abrush with oil. Add one layer of mushrooms at a time with space in-between, making sure that they sear, not steam! Sauté each side until golden brown, about four to five minutes per side. Repeat layers until all mushrooms are cooked. After sautéing, return ALL the mushrooms back to the pan and pour the glaze over them, and immediately turn off the heat. Carefully toss the mushrooms in the glaze until they are covered. Garnish with chopped scallions and serve with rice or glass noodles. Enjoy with a glass of Tinta Carvalha! Until next time… Saúde and aproveite sua comida! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With 2022 rapidly coming to a close, I considered writing about bubbles to open on New Year’s Eve. But then I realized I write about sparkling wine all year long. After all, bubbles aren’t just for special occasions!  Instead, I decided it would be fun to use only photos and reflect on a few of my favorite wine and spirit reviews and wine regions I traveled to this past year. It was not an easy process because I covered so much in the span of one year, including taking a few thousand photos! And during this undertaking, I realized I have so many favorites! However, feeling challenged, I selected one image for each month of 2022, highlighting a unique and educational year for me! Enjoy the slideshow. Looking ahead to 2023, The WineKnitter is gearing up for another exciting year. I have many articles in my queue to start the New Year off, which will include an exploration of wine regions such as Portugal’s impressive Alentejo, a visit to a few wineries in the Cotes de Bordeaux, interviews, wine reviews, spirits reviews, book reviews, and of course, my monthly “It’s Wine & Dine Time” column. I can’t wait to share my discoveries with you as they unfold.  Vineyards in Alentejo. Since this is my last article for 2022, I want to thank all of you who faithfully read my articles and took the time to comment and ask questions. I am grateful for your support, and I love our shared passion for all that is wine, spirits, food, and travel! May 2023 bring you new adventures, prosperity, joy, love, and, most of all, good health!  Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] When one thinks of wines from South America, Chile and Argentina are usually the countries that come to mind. However, did you know that Uruguay is South America’s fourth largest wine producer? Located between Argentina and Brazil, Uruguay is the second smallest country in Latin America. Fun fact: The name “Uruguay” means “river of the painted birds” in the indigenous Guarani language.  Uruguay’s population is only 3.4 million, less than Manhattan and Brooklyn combined! And its population is 90% European descendants, mainly from Italy and Spain, making it a considerable influence on wine production and cuisine here. Speaking of cuisine, Uruguayans are meat lovers and South America’s largest beef consumer per person per year. Beef is also the country’s number one industry. Fun fact: Uruguay has more than 11 million cattle bred naturally. That is four heads of cattle for every Uruguayan citizen!  And the wine is something to dial into! Uruguay has over 5000 hectares of vineyards with 180 active wineries, mostly family-run and now in their third and fourth generation. Two-thirds of these wineries are located in the Metropolitan Region. And it is the only South American terroir whose climate is influenced by the Atlantic Ocean. Approximately one-third of Uruguay has an Atlantic coastline. However, there are a handful of other terroirs where temperatures are determined more by land than sea. While still relatively small, it is divided into five distinct sectors: the East, and South/Southwest, where the sea has more of an impact, and the Central /Northern sectors and the Western shore, which are more continental. Below is a chart of the six winemaking regions of Uruguay.  Due to its proximity to the Atlantic Ocean, Uruguay’s terroir is more analogous to that of European wine regions such as Bordeaux, setting it apart from its South American neighbors. Both Uruguay and Bordeaux’s vineyards are planted close to estuaries and rivers and are relatively humid and mild in climate with sufficient wind and rain. In addition to the maritime environment, the soil is calcareous and rich in clay which varies among the different regions, all of which contribute to the character of these wines. Fun fact: The vineyards of Maldonado are planted above some of the oldest rocks on earth, the Río de La Plata craton, which is 2.5 billion years old. It’s all about quality winemaking here. Attention is paid to balancing perfect levels of alcohol and acidity. And production is a combination of innovative wine techniques and traditional ones. Sustainable wine growing is important here, and many vineyards are certified.  Below is a chart depicting the principal grape varieties planted. In general, whites and other varieties with shorter cycles are closer to the coast in vineyards stretching from Rocha to Maldonado through part of Canelones. The interior, which extends from Canelones to San José and Colonia, specializes in reds with longer growing cycles. Uruguay is best known for its red wine made from Tannat, its signature grape. Tannat is originally from France and produces rich wines with bold tannins, dark fruit, and spice in both aromas and flavors.  For an educational wine seminar, I recently received a selection of nine bottles of both white and red wines that demonstrate the diversity of single varietals and blends (most notably Tannat) produced in the six winemaking regions of this country. Slideshow is below. The wines range in price from $12 to $55, with a median price of $24. Suffice it to say; these wines let the terroir speak! The whites run from fresh and a bit tropical to weighty and concentrated, with white fruits, acidity, and minerality. The reds are fresh with lush dark fruit, good acidity, and minerality and range from bold to fine-grained and nuanced tannins. The lineup included a tasty Rosé Vermouth made with Tannat. It is produced in small batches and infused with botanicals and flowers. Served over ice with a slice of lemon or orange is pure heaven! Over the next few weeks or so, be on the lookout on Instagram for my reviews of these wines, along with pairing suggestions. @thewineknitter If you have yet to try wines from Uruguay, I hope I have piqued your interest. These white and red wines are a great way to introduce your palate to the next big trend coming from South America. Here is one more fun fact: Uruguay is home to the world’s longest carnival season, which lasts 50 days! In addition to wine, food, and festivities, Uruguay, is famous for its coastal resorts!  Photo credit: Guru' Guay I’m ready to wine, dine, hit the beaches, and enjoy the carnival! Are you?
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With snow in the forecast for many of us, it’s time to light a fire, prepare a hearty meal, and open a bottle of wine. So here are three palate-pleasing red wines to sip by the fire or enjoy with a meal. And if you’re basking in balmy weather. I’ve included a fresh and sassy white wine! But, of course, all four wines are great to drink any time of year!  Photo credit: Penny Weiss Abate Lugana DOC 2021 Lugana DOC is a small denomination located on the southern banks of Lake Garda, which crosses over both the Lombardy and Veneto regions in northern Italy. Lugana is renowned for its white wines and distinctive morainic terroir of penetrating humid clay soils and rich minerals deposited by the glacial moraines of thousands of years ago. The wines are naturally high in acidity with characteristic aromas of white flowers and citrus. Trebbiano (Turbiana) is this region’s signature white grape. The Abate family has been growing grapes here since 1920, but it wasn’t until generations later that they produced their first wine. Abate Wine was founded in 2018 and is owned by Sergio Abate. This wine is 100% Turbiana.  Photo credit: Penny Weiss Nose: Floral, peach, apple, citrus, and minerality. Palate: White stone fruit, vibrant acidity, and minerality driven. Notes of lemon, a hint of herbs, and a creamy mouthfeel. Alcohol: 13% SRP: $10 Pairing suggestions: Enjoy as an aperitif, or serve with seafood, light appetizers, mushroom risotto, and salads. Casalforte Valpolicella Superiore DOC 2020 Riondo Winery, founded in 2008, is an offshoot of the cooperative consortium Collis Veneto Wine Group. Valpolicella is east of Lake Garda, situated in the province of Verona. Valpolicella produces the famous grape varieties Corvina, Rondinella, and Oseleta, and it is considered the most famous red wine area in Veneto. Valpolicella was given DOC status in the 1960s. Many styles are produced here, such as Classico, Superiore, Amarone, and Ripasso, and range from light and easy-drinking to powerful and complex wines. This wine is a blend of Corvina, Rondinella, Corvinone, and other grapes. It has been aged partly in stainless steel and partly in wood casks for 12 months.  Photo credit: Penny Weiss Nose: Fragrant aromas of cherry, plum, baking spice, herbs, and hints of yeast. Palate: Rich and silky with cherry, blueberry, anise, vanilla, smooth tannins, and a long finish. Alcohol: 13% SRP: $15.99 Pairing suggestions: Grilled or roasted meat, game, creamy pasta, seared tuna, or aged cheese. Talosa Nobile Di Montepulciano Riserva DOCG 2017 Talosa is a boutique winery with 33 hectares located in the heart of Montepulciano in Tuscany and is owned by the Jacorossi family since 1972. Their historic aging cellar dates back to the 16th century. It is in the old town center of Montepulciano, in an underground area between two of the oldest buildings in the city, Palazzo Tarugi and Palazzo Sinatti. The brick passageways contain a series of vaults and niches where the barrels are placed. In 1980 Vino Nobile became one of the first four appellations given superior status of DOCG, along with Barolo, Brunello di Montalcino, and Barbaresco. This wine is 100% Sangiovese. After carefully selecting grapes, the fermentation time is about 20-25 days at controlled temperatures in stainless steel. The maturation is for three years in new oak tonneaux and 2nd passage, big barrels, and stainless steel. The finished wine continues to age in bottle for at least six months before release. It has an aging potential of over 15 years.  Photo credit: Penny Weiss Nose: Rose petals, berries, cherry, baking spice, and earthy. Palate: Concentrated flavors of dark berries, plum, cherry, and spice. Silky tannins, nice acidity, and understated minerality. Elegant, bold, and structured with a long finish. Alcohol: 14.5% SRP: $38 Pairing suggestions: Beef, game, hearty stews, pasta, or vegetable pizza. Cuslanus Amarone della Valpolicella DOCG Classico Riserva 2015 Albino Armani Winery has been making wine since 1607. Today, the family project boasts five privately owned estates composed of 330 hectares of vineyards. The family vineyards are in three major Italian wine-growing regions: Veneto, Trentino, and Friuli-Venezia Giulia. Albino has a strong bond with the land and says, “Sustainability = Viticulture and Social Responsibility.” All of the Albino Armani vineyards since 2019 have been given the SQNPI certification. This national certification aims to help agricultural ecosystems monitor and reduce environmental impact, reducing the use of synthetic chemicals and rationalizing all agronomic practices such as fertilization and irrigation. This wine is a blend of Corvina, Corvinone, and Rondinella. The grapes are sourced from vineyards in the high hills of the Valpolicella Classico production area at 500 meters. After a careful selection in the vineyard, the grapes are put in trays and left to dry in a drying loft called “fruttaio,” located next to the winery. This “appassimento” process is very slow in order to support the concentration of sugar, structure, and aromas. In the first months of the year following the harvest, the grapes are gently pressed, and then a long and slow fermentation in contact with the skins takes place. After this, the wine is aged for a long time in big barrels and tonneaux until bottling. It is then released to the market after at least four years.  Photo credit: Penny Weiss Nose: Lovely aromas of dark cherry, berries, spice, and a hint of earth.
Palate: Fine ripe fruit with cherry, red and dark berries, fennel, sweet spice, chocolate, and fine-grained tannins. An elegant and seductive wine. Alcohol: 15.5% SRP: $59.99 Pairing suggestions: Brisket, game, pasta, vegetable stew, truffle risotto, or sip and enjoy on its own. I hope these wines have piqued your interest. I’m ready to cozy up to a roaring fire with a glass of wine and a hearty stew! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] This month’s Wine & Dine Time features treats from Abruzzo!  Photo courtesy of Famiglia De Cerchio Famiglia De Cerchio is located in Villamagna, in Abruzzo, Italy. With over a 100-year history of wine growing, winemaking became a reality for this family in the early 1960s. Today, the winery is owned by fourth-generation Federico De Cerchio, who continues his grandfather’s mission“to share with wine lovers the world over the unforgettable sensations that only the great native vines can bring.”  Federico De Cerchio Cerasuolo d’Abruzzo DOC is a vibrant cherry-colored wine considered the rosé of Abruzzo. Made with Montepulciano grapes, the color is obtained from a short maceration of 24 hours or less. The wine leans toward intense red fruit flavors with racy acidity and palate-pleasing freshness. Cerasuolo d’Abruzzo DOC Torre Zambra “Passo Sacro”  This wine is made with 100% Montepulciano d’Abruzzo DOC grapes handpicked from vineyards on the Colle Maggio hillside of Villamagna. The grapes are fermented for 14 days in stainless steel tanks; then, the wine is aged on fine lees for two months in steel vats and another two months in the bottle. It is certified sustainable and vegan. Nose: Fresh berries, floral, and cherry. Palate: Strawberry, cherry, vibrant acidity, minerality, and a hint of pomegranate. Alcohol: 13% Pairing suggestions: Enjoy as an aperitif or with seafood, pizza, creamy pasta, grilled meat, and fowl. Below is a classic Abruzzo recipe from the Great Italian Chefs website that will pair beautifully with any Cerasuolo d’Abruzzo DOC wine. Agnello cacio e ova - Lamb in cheese and egg sauce.  Photo courtesy of Great Italian Chefs Ingredients for four servings:
1.75 pounds of lamb shoulder, diced 2 onions diced 10 ounces of white wine 6.7 ounces of vegetable stock 2 eggs 1.5 ounces of Pecorino, grated olive oil salt chopped parsley for garnish Instructions:
To learn more about Abruzzo, read my recent articles. Links are below. http://thewineknitter.com/1/post/2022/07/auguri-allabruzzo.html http://thewineknitter.com/1/post/2022/07/discovering-a-treasure-in-abruzzo.html Until next time… Buon appetito and Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] If you are looking to dazzle your palate, celebrate a special occasion, or seek something beyond the usual wine gift this holiday season, consider these wines.  Photo credit: Penny Weiss And yes, they are pricey. However, if it is within your budget, these wines are worth exploring and will surely impress the discerning palate. Château d’Esclans Garrus 2020 This luxury cuvée is made in the heart of Provence, France, and it is considered Château d’Esclans’ finest wine. The estate refers to it as “the essence of 100-year-old vines.” It is a blend of Grenache, Vermentino and Syrah. The grapes are sourced from a single vineyard of 100-year-old vines, with fermentation and aging taking place in large French oak barrels.  Photo credit: Penny Weiss Nose: Beautiful notes of floral, peach, berries, and spice. Palate: Lush, ripe red berries, white stone fruit, vibrant acidity, and a hint of minerality. The finish is long, with baking spice, vanilla, and a touch of citrus lingering. Magnifique! Alcohol: 14% SRP: $110 Pairing suggestions: Enjoy as an aperitif or serve with appetizers, seafood, grilled chicken, Ceviche, goat cheese salad, creamy pasta, or grilled vegetables. Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG 2012 Pasqua Vigneti é Cantine, established in 1925, is located in Verona, Italy. In 2019, I met with third-generation Ricardo and Alessandro Pasqua for an informative and delightful lunch and wine tasting. Included in the tasting was the 2011 Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG, an unforgettable experience! So, I was very excited when I recently received the 2012 vintage! This wine is a blend of 65% Corvina, 15% Corvinone, 10% Rondinella, and 10% Oseleta. The grapes are hand-harvested and dried in crates for four months. Aging occurs in new French oak casks (70% barrels of 225 liters and 30% 500 liters) for 24 months.  Photo credit: Penny Weiss Nose: Heady aromas of plum, dark cherry, earth, spice, oak, and cocoa beans. Palate: Aromas segue onto the palate of this complex and opulent wine. Dark fruit merges with baking spice and dark chocolate for a rich, silky, well-balanced wine. The finish is long and elegant. Alcohol: 16.5% SRP: $113 Pairing suggestions: Aged cheese, grilled meat, stews, risotto, and dark chocolate desserts. To learn more about Pasqua, click on the menu at right. (Please note some stats and info have changed since the 2019 article was published.) M by Michael Mondavi Napa Valley Red Blend 2018 The new label on this bottle is a “stop-in-your-tracks” stunner. And what is inside is superb! This wine is a blend of 60% Cabernet Sauvignon, 20% Cabernet Franc, 16% Merlot, and 4% Petit Verdot sourced from a select block within volcanic hillside vineyards sitting on top of Atlas Peak. The vineyards for M by Michael Mondavi Family are sustainably farmed with a focus on biodiversity, allowing each vineyard block’s unique attributes to shine through. Michael’s son, head winemaker Rob Mondavi, Jr, crafts M by Michael Mondavi to “express the balance personified by the great Bordeaux houses, while embracing the rich opulence and plushness of Napa Valley.” Winemaker Sabrina Massola brings her expertise to the blend, inspired by Michael’s palate and guidance. The wine is aged in 60% new French oak for 20 months.  Nose: Floral, dark berries, blueberries, plum, baking spice, and herbs set the stage for this rich wine.
Palate: Dark cherry, juicy plum, berries, a touch of violet, and a hint of forest floor, with complexity and fine tannins. The finish goes on forever. This is a seductive and luxuriant wine. Alcohol: 14.5% SRP: $200 Pairing suggestions: Roasted meats and stews, mushroom risotto, hearty soups, seared tuna, or roasted duck. One doesn’t need to deplete their bank account to enjoy a bottle of wine. There are many excellent wines for under $30. However, there are times when one might feel like splurging, and these three wines are a delicious option for those “sumptuous” urges! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With the holidays rapidly approaching, luncheon and dinner plans are in the works, along with appropriate wine pairings  What once was a simple task of putting together a traditional menu has become more challenging these days, with dietary restrictions and eating lifestyle choices to consider. Food allergies and vegetarian, vegan, and gluten-free diets must be taken into account. And juggling all these food requirements can quickly turn a holiday table into a smorgasbord. And adding wine pairings to all of this can be pretty daunting!  So, here are a few wine varietals to consider that will pair well with a myriad of dishes and alleviate the pressure of buying every style of wine in the store! White Wines  Photo credit: Celina Albert Look for white wines with higher acidity and lower alcohol. Not only will they pair well with traditional fare that tends to be rich in fat and salt, but they will also complement non-traditional cuisine, especially spicy food. The acidity will tone down the fat and salt, and the lower alcohol won’t compete with or distort the palate while enjoying spicy food. I recommend: Sauvignon Blanc is light and crisp, has high acidity, and is an excellent choice when serving a variety of food. Dry Riesling is another good choice. It is fruity, acidic, and crisp. Chenin Blanc (dry) is aromatic with vibrant acidity and is slightly sweet. It pairs well with most food. Red Wines  Photo credit: Kelsey Knight Red wines shouldn’t overpower a meal; they should enhance it. Light-bodied red wines that are fruit-forward, lower in alcohol, and not "oaky" will complement an extensive range of cuisine without dominating the flavors of most dishes. I recommend: Pinot Noir is very food-friendly, has bright acidity, is fruity, and it is a favorite at holiday meals. French Gamay (Beaujolais) is light, dry, and fruit-forward. Red Zinfandel is fruit-forward and fuller-bodied than Pinot Noir but still light and can cut through spicy, sweet, and bitter flavors. Sparkling Wines  Sparkling wines are festive but not only consumed on special occasions. When it comes to food pairing, these wines are so accommodating many consumers are opting for the bubbly at mealtime instead of still wines. They are easy to drink and pair well with just about everything! The best sparkling wines to pour for your holiday table should be dry or extra dry but not sweet. There are many options and styles available. Sparkling wines are made in either the traditional method, with the second fermentation taking place in the bottle, or the tank (Charmat) method, with the second fermentation occurring in a steel tank. Sparkling wines are produced worldwide and go by different names depending on country/region/appellation of origin. You won’t go wrong with any of these sparkling wines. Champagne and Crémant – France Sekt – Germany Cava – Spain Prosecco and Franciacorta – Italy Rosé Wines  Photo credit: Penny Weiss The expression “Rosé all day” is trending, and yes, this pink wine is popular and has its place at holiday time as an aperitif or with a meal. It is food-friendly and pairs well with many flavors, spices, and textures. Look for dry rosés that are fruity, crisp, and refreshing, such as Provencal rosé, or try dry rosés from Spain, Portugal, and the USA.
Happy pairing, and enjoy the holidays! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] This month brings treats from Côtes de Bordeaux!  Photo credit: Penny Weiss Château Biac is a stunning estate overlooking the Garonne River in Cadillac Côtes de Bordeaux. The estate’s origins date back to the 17th century and has passed through several hands over the years. Today it is owned by the Asseily family, who purchased the property in 2006  Château Biac Photo credit: Penny Weiss I had the pleasure of visiting Château Biac a few months ago, and an article about this delightful family and their impressive wines will be coming soon! In the meantime, let me tease you with their sweet wine and a paired recipe straight from Youmna Asseily’s kitchen. Secret de Château Biac 2012  “Secret de Château Biac is the summer song of the vineyard: the tune you hum when you are happy….” Château Biac This seductive sweet wine is made with 99% Semillon, and 1% Sauvignon Blanc harvested from the estate vineyards where they practice sustainable viticulture. It is made in the traditional Sauternes method and aged 14 months in French oak barrels.  Photo credit: Penny Weiss Nose: Floral notes, apricots, white stone fruit, sweet spice, vanilla. Palate: An elegant wine with spiced apricot, honey, white peach, cinnamon, and a hint of pear. Alcohol: 13% SRP: $89 Serve chilled. Youmna recommends pairing the wine with this delectable soufflé.  Photo courtesy of Château Biac Soufflé Au Fromage
Ingredients for four servings: 45 g butter (1.6 oz) 30 g flour (1/4 cup) 300 ml milk (10 oz) Salt and freshly ground pepper Pinch of grated nutmeg 1 tablespoon of Dijon mustard 4 egg yolks 6 egg whites 75 g grated cheese (2.6 oz) 1 tablespoon grated cheese *The best cheese for this soufflé is a mixture of Parmesan (1/3) and tangy Emmenthal (2/3) Instructions: 1.25 litre capacity soufflé dish (5.2 cups) Butter the soufflé dish well; sprinkle with plain breadcrumbs. Melt the butter in a saucepan, stir in the flour, cook until foaming, and pour in the milk. Bring the sauce to a boil, stirring; season with salt, pepper, and nutmeg and simmer for 2 minutes. Take the pan from the heat, stir in the mustard, and beat the egg yolks into the hot sauce, so it thickens. Let it cool slightly, stir in the grated cheese, and taste for seasoning. The mixture should be highly seasoned. The soufflé can be prepared 3-4 hours ahead up to this point. Rub the surface of the cheese mixture with butter. To finish soufflé, set the oven to very hot, 400º. Whip the egg whites until stiff. Heat the cheese mixture until it is hot to the touch. Do not heat too much, or the cheese will cook into strings. Add about a quarter of the egg whites and stir until well mixed. Add this mixture to the remaining egg whites and fold together as lightly as possible. Pour the mixture into the prepared soufflé dish and smooth the surface. Sprinkle with the tablespoon of cheese and bake in the heated oven for 30 – 35 minutes or until the soufflé is puffed and brown. (it is better to check it after 20 minutes and then every 5 minutes until you are sure of your oven; of course, leave the oven door closed. This wine and recipe are perfect for the upcoming holidays and all year round! Bon Appétit and Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] There is a saying that it takes a village to raise a child. And, at Il Conte Villa Prandone, it takes a determined family to produce noteworthy wines.  From left to right: Samuel, Walter, Emmanuel, and Marina De Angelis Photo courtesy of Il Conte Villa Prandone, Spanning three generations, the De Angelis family has dedicated themselves to making wine since the 1950s. Today, third generation Emmanuel (winemaker), Walter and Samuel (vineyard managers), and Marina ( office management) continue their grandfather and father’s philosophy and tradition. Each generation’s love of the land and passion for work in the vineyards and cellar are evident. Emmanuel De Angelis said, “Our philosophy is very simple. We want to preserve, protect, and respect our land. There are three elements; history, the identity of the territory, and style.” What began with their grandfather planting seven hectares has now grown to 50 hectares under vine.  Photo courtesy of Il Conte Villa Prandone. The winery is situated in the province of Ascoli Piceno, near the enchanting medieval village of Monteprandone in the beautiful Marche region of central Italy.  The vineyards here benefit from the gentle breezes of the Adriatic Sea to the east and the mild currents of the Sibillini Mountains to the west. In addition to the beneficial microclimate, night and day temperature variations help to keep the grapes healthy. The medium-textured clay-limestone soil contributes to aromas and unique flavors. And the terroir is a perfect haven for giving the wines good structure and alcohol content. Most of the wine produced at Il Conte Villa Prandone comes from indigenous grapes, but they also grow a few international varieties. Sustainability and biodiversity are practiced in all of their vineyards. Recently, Il Conte Villa Prandone sent me six wines to try while participating in a fun zoom session with Emmanuel and Mara Bastiani De Angelis, the export manager. These wines are an elegant expression of the land and the family’s passion.  Photo credit: Penny Weiss Navicchio Offida Pecorino DOCG 2021 This 100% Pecorino is their only white wine that is vinified and aged in concrete tanks and amphoras. Emmanuel calls it “our diamond. It is a white wine in a red body.” He also said that it has a shelf life of 10+ years.  Photo credit: Penny Weiss Nose: Floral, spice, citrus, and a hint of yeast. Palate: Lovely acidity, citrus, lots of spice with lemon zest on the finish. Vibrant, fresh, and complex. Alcohol: 13% SRP: $15 Pairing suggestions: Enjoy as an aperitif or serve with seafood, poultry, salads, and mushroom risotto. Donello Marche Sangiovese IGP 2020 This wine is 100% Sangiovese. After fermentation, the wine is preserved in cement tanks before bottling. Mara said, “It is our best-selling wine.” It is intended to be consumed within eight to ten years of the vintage. Nose: Floral, spice, berries Palate: Fresh with cherry, red berries, a hint of violet, spice, and herbs. Alcohol: 13.5% SRP: $14-15 Pairing suggestions: Grilled meat, mature cheese, hearty stews, or game. Marinus Rosso Piceno Superiore DOP 2017 This is a blend of 70% Montepulciano and 30% Sangiovese grapes. It is aged for one year in oak barrels. Emmanuel called it “an intense wine.” Nose: Cherry, berries, baking spice, fennel, and a hint of espresso. Palate: Sweet and savory with dark berries, spice, and smooth tannins. Cherry and spice linger on the finish. Alcohol: 14% SRP: $20 Pairing suggestions: Grilled meat, game, seared tuna, hearty pasta, or stews. Zipolo Marche Rosso IGP 2018 This wine is an international blend and is produced in extremely limited quantities. The first bottle was produced in 1999. It is a selection of Montepulciano, Sangiovese, and Merlot grapes. The wine is aged 16-24 months in oak barrels and another 12 months in bottle. Emmanuel suggests giving it time to open up, perhaps an hour before serving. Nose: Intense aromas of plum, dark berries, baking spice, and toast. Palate: Concentrated flavors of blackberry, plum, baking spice, and vanilla. Velvety tannins, complex, and well structured. Alcohol: 14% SRP: $25 Pairing suggestions: Roasts, stews, hearty soups, vegetable risotto, and mature cheese. Lu Kont Marche Rosso IGP 2018 This wine is 100% Montepulciano sourced from single vineyards with 50-year-old vines. It is aged in oak barrels for 12 months, then another 12 months in concrete tanks. It rests for at least six months in the bottle before release. Emmanuel suggests opening one hour before serving.  Photo credit: Penny Weiss Nose: Fragrant and fruity with berries, baking spice, and herbs.
Palate: Aromas segue onto the palate with pomegranate, cherry, anise, and minerality. It is savory, complex, and elegant. Alcohol: 15% SRP: $30 Pairing suggestions: Roasts, game, poultry, hearty stews, pasta, mushroom risotto. IX Prandone Marche Rosso IGP 2017 The label is a dedication to the town founded in the ninth century. The wine is 100% Merlot that is produced in very limited quantities. It is fermented in concrete tanks for 25-30 days and then aged in oak barrels, concrete tanks, and amphoras for 30 months. It then rests in bottle for one year. Nose: Violet, ripe red fruit, plum, berries, baking spice, and earthy. Palate: Juicy with good structure, cherry, blackberry, spice, and a hint of cocoa. Alcohol: 14.5% SRP: $80 Pairing suggestions: Grilled meat, game, spicy cuisine, roasted/caramelized vegetables, or charcuterie. I encourage you to explore these wines, and, better yet, put Marche on your bucket list of places to visit and sip a glass of wine surrounded by beauty! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] "It’s Halloween and time to celebrate! I’ve compiled some tasty "hallowines" from past articles and a few spine-tingling stories to share on this spooky but fun holiday!  Photo credit: David Menidrey Flora Springs Flora Springs is a family-run winery in Napa Valley, CA, founded in 1978 by Jerry and Flora Komes. Today, their son John and daughter Julie are the the estate proprietors, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.” originally constructed in 1885. “Ghost Winery” is a term used to describe any winery between 1860 and 1900 that was non-functional and in disrepair in the early 20th century due to the Great Depression, phylloxera, and Prohibition.  Before and after photos of the Ghost Winery courtesy of Flora Springs According to Flora Springs, “Before 1919, when Prohibition began, there were an estimated 713 winery businesses in California. Following its repeal 14 years later, only 40 wineries were left. This resulted in a wave of abandoned wineries throughout the next several decades. Many wineries of the time disappeared forever; others were left in ruins.” After his parents bought the property, John completely renovated the old stone winery into a home and lives there with his wife, Carrie.  Photo credit: Penny Weiss Ghost Winery Malbec 2019 This wine is 100% Malbec and aged 18 months in French (75%) and American (25%) oak barrels. Nose: Plum, cherry, berries, baking spice, and figs Palate: Lush dark berries, black plum, cocoa, fig, spice, silky tannins, and a long finish. Flora Springs says, “It’s hauntingly delicious.” Alcohol: 14.2% Pairing Suggestions: Stews, hearty soups, grilled meat, seared tuna, or aged cheese. In addition to the Ghost Winery Malbec, Flora Springs produces a one-of-a-kind Halloween-themed label and limited edition wine. Every year since 2008, consumers look forward to these whimsical Halloween wine bottles. For the 2019 bottle, general manager and third-generation Nat Komes collaborated with New York-based artist Marc Sasso to create the All Hallows’ Eve Cabernet Franc label. The result is an image of witches dancing in the moonlight while brewing a special potion. Hmm, I wonder what that could be! All Hallows’ Eve Cabernet Franc 2019 The grapes for this 100% Cabernet Franc are sourced from a small block of the family’s estate vineyard in Rutherford. It is aged 18 months in French (80%) and American (20%) oak barrels. Nose: Red fruit, baking spice, cherry, and a hint of floral. Palate: Juicy notes of black raspberry, dark cherry, chocolate, spice, and a touch of sour cherry on a long finish. It is a balanced and well-structured wine. Alcohol: 14.2% Pairing Suggestions: Grilled meat, fowl, seared tuna, or a Halloween chocolate treat! Casillero del Diablo Once there was a winemaker named Don Melchor Concha y Toro who founded the Concha y Toro winery in Chile in 1883. He started his winery with grape varieties that he brought back to Chile from the Bordeaux region of France, with which he made exquisite wines. Don Melchor reserved an exclusive batch of these wines for himself that he kept under lock and key. According to legend, these wines continually disappeared from the cellar. So to stop the theft of these wines, Don Melchor spread a rumor that the devil himself lived in the cellar guarding the wines. Everyone became terrified, and some claimed that they had seen the devil. The rumor worked, the thefts stopped, and Don Melchor continued to enjoy his wines. To this day, the cellar is known as the “The Devil’s Cellar” and remains protected…forever!  The Devil's Cellar Photo courtesy of Casillero del Diablo Casillero del Diablo, which means “devil’s locker” in Spanish, is a legendary brand that is part of Concha y Toro’s portfolio with the “devil” logo on every bottle. The cellar is located in Pirque, close to Santiago, and is open for tours. Here are two wines from Casillero del Diablo to add devilish fun to your Halloween.  Photo credit: Penny Weiss Casillero del Diablo Reserva Red Blend DO The grapes for this red wine are a mysterious blend of Syrah and Cabernet Sauvignon sourced from Rapel Valley. The wine is shrouded in secrecy about its length of aging, but rumor has it that it spent about ten months in French oak. But there is no mystery as to this wine’s aromas and taste! Nose: Dark berries, black cherry, fig, spice, and vanilla Palate: Juicy plum, dark cherry, spice, dark chocolate, and soft tannins Alcohol: 13.5% Pairing Suggestions: Grilled meat, game, seared tuna, hearty stews, and pasta. Casillero del Diablo Reserva Cabernet Sauvignon The grapes for this wine are sourced from Central Valley DO. Its aging remains a secret closely guarded by the devil in the cellar! Nose: Intense aromas of dark berries, cherries, plum, floral, and spice. Palate: Aromas spill onto the palate with a touch of anise. It is beautifully balanced with firm tannins, dark chocolate, and plum lingering on a long finish. Alcohol: 13.5% Pairing Suggestions: Hearty or spicy cuisine, grilled meat, aged cheese, or stews. Sipping Sherry With Halloween Treats  Photo credit: Penny Weiss Sherry is a fortified wine produced in Andalucía, located in the southwest area of Spain. With over 40,000 hectares of vineyards in Andalucía, more than half of the wine produced here is in DO (denomination de origin) areas. Sherry can only be made from Palomino, Muscatel, and Pedro Ximénez white grapes. To learn about the terroir of Andalucía, how sherry is made, and all the sherry styles available, please click on the link below that will take you to an article on my website. http://thewineknitter.com/1/post/2017/10/day-606-sherry-fest.html Harveys Bristol Cream DO Jerez Xérés Cream Sherry is usually a blend of Oloroso, PX (Pedro Ximénez), or Moscatel styles but can be made in various styles. It is a semi-sweet wine that is aromatic and dark in color with classic notes of nuts and caramel. This cream sherry is a blend of 80% Palomino and 20% Pedro Ximénez grapes. It is a unique combination of Fino, Amontillado, Oloroso, and Pedro Ximénez styles of sherry that have been aged separately in the solera system, averaging seven years of aging. Harveys Bristol Cream is the only sherry made up of a blend of four different styles that exist.  Photo credit: Penny Weiss This sherry is dark amber with intoxicating aromas of dried fruit, raisins, nuts, and toffee. The palate is layered with raisins, caramel, fig, toasted almonds, and a creamy mouthfeel. This is a nice sherry to drink as an aperitif or serve with desserts, cheese, and fruit. Pour it over ice cream or serve with ice and a twist of orange. It also goes well with pumpkin muffins! Serve well chilled. Alcohol: 17.5% González Byass Alfonso Oloroso DO Jerez Xérés Oloroso (‘scented’ in Spanish) intentionally never develops flor (yeast). Aging through oxidation of up to 40+ years produces a full-bodied, aromatic, dark, and rich wine. Oloroso contains the most amount of alcohol in sherry, with levels of 18% to 20%. This dry sherry is 100% Palomino Fino. The wine is fortified to 18% alcohol and then is aged for an average of eight years in American oak casks following the traditional solera system.  Photo credit: Penny Weiss Mahogany in color, this dry sherry exudes aromas of nuts and toffee. The palate offers dried figs, salted nuts, especially peanuts, and traces of toffee and vanilla on the finish. Serve chilled. It will pair well with meats, stews, mild cheese, and dark chocolate laden with nuts. Add a splash while cooking soup or sautéing seafood. Alcohol: 18% González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks.  Photo credit: Penny Weiss This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee, and espresso. A hint of nuts accompanies a long finish. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly!
Alcohol: 15% Whether it’s a “Hallowine” or non-alcoholic “spirits” celebration, wishing you a devilishly fun-filled and safe Halloween! Until next time... Cheer! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] |
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