What you should know about this wine:

• Perfectly food friendly
• A must have for the cellar
• Perfect for entertaining at home

Was featured at our December 12th Event: click for more info

Why you should try this wine:
Pairs well with Smoked salmon, pork belly with sweet potato, grilled octopus and perfect with tapas.

About the Winery:
Established in 1999, Franc Rocca and family converted a former cow paddock into a state-of-the-art winery, to be known as Rocland Estate. The easy going nature inherited from the Rocca family’s European background, together with an experienced winemaking team, combines to produce food friendly, approachable wines from Rocland’s vineyards and surrounding contracted vineyards. Rocland Estate produces a number of wine ranges including Rocland Estate, Chocolate Box, Duck Duck Goose, Ass Kisser and most recently Petite Rocland. One of the smaller wine producers in the Barossa Valley, Rocland Estate prides itself on producing good quality, uniquely labelled wines. In the James Halliday 2012 Wine Companion, Rocland Estate was the only South Australian winery to be awarded a Top 10 placing in ‘The best of the best’ Dark Horse Wineries of 2012. Rocland Estate believes great wine is made from the vines, sun, rain and rich earth. The love from our vineyards to the team in the winery, we are a group of easy-going individuals, who work hard and enjoy making a great drop. Our belief is that good wine is made with passion, heart and soul. Enjoy!

Tasting Notes:
Stylish and sophisticated describes the creamy textured palate. A combination of nougat, cashew nut and lemon cheesecake, finishing beautifully balanced.

Visit the winemaker’s Facebook page: Rocland Estate

Purchase online from: orderwinedirect.com

Produced in association with Volumedia.

What you should know:

• 90 Points

• Only 295 cases produced

• Rhone Blend of Mourvedre, Grenache, Syrah, Petite Sirah

• Was featured at our December 12th Event: click for more info

Why you should try this wine:
This stuff is just the nectar of the vine. It has a huge nose of red and black fruits with licorice, spice and flowers. The texture is beautifully lush and smooth, letting the flavors of vanilla-soaked berries penetrate the taster’s senses. The wine hails from warm sites within Napa Valley with mostly shale sub-soils, and it shows in the wine’s powerful and intense finish. Aged for 10 months in 30% new French Oak barrels. 295 cases produced.

About the Winery:
We began Relic in 2001 with just a few barrels of Pinot Noir and have since continued to mine history for the old secrets in the making of Rhone varietals, Bordeaux varietals, Pinot Noir and Chardonnay. When we apply these traditional methods to our California climate, we find the resulting wines to be modern and vibrant, yet adamantly more complex and satisfying. Our goal is to make world-class wines that have all of the complexity, aromatics, nuance and concentration that one would expect from some of the best sites in Napa Valley and the Sonoma Coast.

Tasting Notes:
Good deep red.Raspberry, minerals and a hint of black olive on the nose. Saline, juicy and tightly wound, with good floral lift to the bright flavors of crushed black fruits, spices and wild herbs. Finishes spicy and lively, with hints of leather, olive and meat. – Stephen Tanzer – 90 points

Visit the winemaker’s site: relicwines.com 

OR Order Direct from orderwinedirect.com

As seen on FW&D Episode:
WINE-DINE-DESIGN

Where there is room to make change, there is ONEHOPE.

In a short period of time, ONEHOPE Wine has become one of the most recognizable cause brands in the United States. This charitable company has grown rapidly over the past three years, spreading its positive influence.

ONEHOPE has become the socially conscious wine of choice at several hundred premier events including the Grammy’s, The American Red Cross Gala, the BAFTA’s, Sundance Film Festival and VH1 Save the Music and has raised over $750,000 for a wide range of charitable organizations.

Since its inception in 2007, ONEHOPE Wine has expanded into a variety of markets across the country and continues its positive growth. This unique label is offered in hundreds of reputable hotels, restaurants, bars and retail stores in select markets across the nation and can be purchased online at www.ONEHOPEWine.com.

ONEHOPE  seeks to turn ‘giving back’ into a lifestyle of hope and change.

ONEHOPE Wine donates 50% of its profits to partner charities benefiting a variety of causes.

Since June 2007, the company has sold over 40,000 cases.

Source: http://onehopewine.com

Chef Lou www.LoupdeLou.com

As seen on FW&D Episode:
A Modern Experience

Panzanella Salad
Ingredients:

1 Loaf of French or Sour Dough Bread
1 Bunch Fresh Basil
1 Zucchini
3 Cloves Garlic
1 Eggplant
3 Ripe Tomatoes
Handful of Baby Arugula
Olive Oil
Balsamic Vinegar
Salt & Pepper to taste

1. Slice into rounds the eggplant and salt. Allow to sit 10 minutes before blotting dry with paper towel. Then, dice and saute in olive oil.
2. Saute the diced zucchini. Remove from heat and add sliced garlic.
3. Slice in half the bread, brush with oil and season with S&P. Grill or broil bread til golden crispy. Rub with garlic clove while still hot.
4. Dice tomatoes, rip the basil and toss together with the oil, vinegar and warm diced bread chunks. Serve immediately.

Call 480-205-2268 more more info.

Pairs Well With:

2010 Semillion Malvasia from Jerome Winery.

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings
Ingredients:

3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan)
Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano)
2 6-8 ounce skinless salmon filets
Salt and pepper to taste

Procedure:
Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni
Place salmon in pan and baste with poaching liquid or place lid on pan
Cook 5 to 6 minutes to desired doneness
Salt and pepper to taste

Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked)

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

This is how to make any quick bread fancy – cook it in a bundt pan!

Chocolate Banana Bundt Cake

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/8 cup unsweetened cocoa powder

1 cup sour cream

1 cup semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Lightly grease 1 bundt pan and 1 small bread pan.  In a mixer cream together butter and sugar.  Add eggs, then stir in bananas and vanilla. Sift in flour, baking soda and cocoa powder, and mix well.  Add in sour cream, chocolate chips and walnuts.  Pour batter into the prepared pans.  Bake in oven for 60 minutes or until a toothpick comes out clean.  Let the cake rest for at least 20 minutes before turn out of pans.

I’ve paired this with a port. You can even pour it over and let the cake soak it up if you don’t want to drink it. See more pictures and other posts from me here.

 
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

So much good food here in this valley!  I had the pleasure of going to Devoured Phoenix at the Phoenix Art Museum on Saturday.  This is the 3rd annual event in the valley, and it is one of the best.  I was only able to go in Saturday but heard from others that Sunday was just as fantastic, and had a few different restaurants to see.  If you get the chance to go next year for both days, it is worth it.  Here are a few tips.  1st, don’t eat before you go, there will be more than enough there!  2nd, you might want a designated driver as the wine and beer were plentiful!  What a great way to get a sample of the restaurants that you’ve been wanting to try and haven’t gotten around to it.  I found many that are on the short list to check out very soon.  Here are a few of the highlights from Saturday.

Chicken and Waffles from Relish Burger Bistro – this started my day of eating and oh my was it a good start!

Pan Seared Quail Breast, Tempranillo Blackberry Sauce & Jack Cheese Grits – From Cartwrights – I could have eaten 6 plates of this!

Crisp Arepas of Rock Shrimp, Black Bean Puree, Queso Anejo, Jicama, Radish, Jalapeno & Oregano Pico with Smoked Chili Drizzle – from Tonto Bar & Grill at Rancho Manana.  This was also a must visit in person restaurant.

Arizona Stronghold wine – sadly I didn’t get to try this wine but with the crowd that was around them I’m sure it was fantastic.  This is a local winery.

Executive Chef Matthew Zdeb and Sous Chef Ryan Anderson of Sushi Roku were wonderful to talk with.  They served Prime Rib Eye Steak Japonaise served with Soy Garlic Sauce.

Well I’m sure this will tell you something about me – this was my favorite.  Red Velvet Ding Dongs from Santa Barbara Catering.  They wisely put out a sign that said only one per person.

And the cotton candy in pastel colors was a hit with my daughter from District American Kitchen.

Chef Mel from The Four Seasons doing a demo.

Saffron Tomato Braised Lamb with Fregola and Fennel Salad from Taggia – Coastal Italian Cuisine

Urban Beans

The Elvis from Churn – Peanut Butter Ice Cream with Banana Charm Sauce.

Burgers from Windsor ready to serve.  Churn is next door so you can have dinner and then have dessert all on the same block.

Hedges Family Estate wines from Washington State.  They had a wonderful non-Oaky Chardonnay that was wonderful.

So much to see.  We are working on a slide show of the other pictures.  I would love to hear from you if you went to the 3rd annual Devoured Phoenix this last weekend and what you enjoyed the most.

Heather

Wrapping Up Your Wines

-What better way to celebrate than with a bottle of great wine. That sensational wine deserves an equally sensational presentation. Why carry wine to dinner parties and  gatherings in a boring bag. Be original! And show how much you care with an upscale wine gift that will be remembered.

Art has never been an easy term to define…especially when a creation is intended for use as a wrapping rather than an actual gift. What’s nondebatable is that certain types of gift wraps function just as effectively as focal points as do the actual objects they are covering. I’m thinking specifically of unique and creative wine gifts and the art of presentation. Perfect for everyone on your list! Your friends, family hosts and hostesses will appreciate your good taste.

Giving a bottle of wine is such a joy in itself. Presenting it stylishly is an alluring attribute giving your gift a sense of distinction. It can be challenging to find just the right gift wrap to make that original statement. But your wine loving friends will appreciate your originality and thoughtfulness that went into it. A great place to find unusual and creative wine wrappings are at wine bars. Many have a fabulous selection offering anything from gifts to wine lovers home décor. You may opt to wrap simply in a classic and colorful drawstring wine bag. Or present a spectacular bottle of red in a chic café wine caddy. A wine case delivers a fine cuvee making an attractive decoration for any bar. An artful wine tube is also a handsome way to share a bottle of prized vintage. A beautiful addition to any table is a polished wine bucket. Fill it with ice water, place a bottle in it and you’re ready to dine in style. Love your wine? Show your metal! There is a variety of animated bottle holders made from recycled steel, copper and even wood. My favorite wine wrap is a clink proof wine tote. Consider one of these when you want to present both that fabulous bold red AND a crisp clean white. Its part wet suit, part wine bag, all functionally cool! These keep bottles safely separated so folks won’t hear your comings and goings…allowing you to party hop like a pro.

Bring a smile to the face of the most discriminating wine connoisseur and delight your family and friends at this years Holiday gatherings. Turn your gift of wine into an innovative wine presentation. Whether sophisticated, whimsical, elegant or contemporary, wine bags, boxes and purses are sure to impress. And be sure to pick one up for yourself too… you might not want to give them all away.

Cheers!

Denise

Copyright 2011 Fine Wine & Design

Visit our Fine Wine & Design info page!

From the Phoenix 2008 Arizona Travel Guide, author Ashlea Deahl writes: “Savor a Sip and a Story at Jerome Winery. Forget everything you’ve read and heard about Jerome. If you want a good story, paired with a good glass of local wine, head to Jerome Winery, located within walking distance of Jerome’s main strip. Our vintner’s philosophy is very spartenistic; create wines that are enjoyable for the novice and the connoisseur alike. Unlike most winemakers, our vintner learned the art of wine making by training as an apprentice under master winemakers throughout the United States and Europe.

Starting with a sassy white Zinfandel we transcend through the lighter wines such as the Pinot Grigio and Mourvedre, progressing to the more robust red Zinfandel and Syrah, finishing with the smooth Muscat and Champagne. For masterful enjoyment we reserve library wines including Cabernet Franc, Cabernet Syrah, 15 year old Port, and others soon to be added.

Owner John McLoughlin may pour you a glass of robust Syrah (one of his best sellers) or tangy Zin, and regale you with tales about Jerome’s sordid past – ask him the one about the priest who had a shoe fetish. He’s full of stories, and his winery is full of surprises.

McLoughlin offers more than 30 distinct wines, from Chardonnays to Cabs, as well as the requisite accessories, gifts and snacks to go along with them. Best of all, he works the vines, which are located in Southern Arizona, himself, (he has the farmer’s tan to prove it), and he makes the trip to Jerome just about every weekend to personally sell his product – and perhaps sell you on a story or two”.

La Patrona, (John’s mom) and his sister Melanie can be found behind the copper counter pouring and telling stories of their own. Jerome has no shortage of interesting tales as well as interesting characters. The wines this year feature labels of old family photos and most of the labels come with a story.