Category Archives: Recipes and Food

Cheese Fondue Recipe

It’s cheese fondue season! The recipe below is my personal favorite and I wanted to share it with you to enjoy during the holidays or anytime the mood strikes.

WineGuyMike’s™ Cheese Fondue Recipe

Ingredients

  • 1 loaf of crusty bread, cubed
  • 2 cups of Gruyere cheese
  • 1-1/3 cup Emmenthal cheese
  • 1/2 cup of Brie cheese
  • 1-1/4 cup Cistilino Extra Dry Cava (sparkling wine)
  • 4 teaspoons corn starch
  • 1 tablespoon juice from fresh lemon
  • nutmeg
  • white pepper

Preparation

  1. Finely chop one shallot
  2. Add 1-¼  cup of  (sparkling wine)
  3. Combine and bring to a medium boil for 2 minutes, then turn off heat
  4. Add all cheeses (see above) and stir to combine until cheese begins to melt
  5. Mix 4 teaspoons of corn starch with 1 tablespoon of real lemon juice and add to cheese mixture
  6. Return cheese mixture to a medium heat and stir for 10 minute. Note: The mixture will melt further and begin to thicken.  At about the 8 minute mark add about 4-5 healthy shakes of nutmeg and about 4-5 generous shakes of white pepper
  7. Continue to stir and all ingredients. Once mixture thickens, pour into a fondue pot and keep heat at a consistent medium-low

Grab your fondue fork and poke a piece of cubed bread to dunk in the fondue. Apples are also great with this fondue. Perfect for enjoying during fall and winter!

Cheers!

WineGuyMike

Herbed Adobo Pork Chops Recipe

Pair These Chops with 14 Hands Hot to Trot 2008 Red Blend Wine

Lean pork shares top billing with cancer-fighting garlic in this quick-to-prep entree.  Mexican adobo sauce is usually made from ground chilies, vinegar, and herbs.  This version follows that lead but, for the sake of convenience, calls on hot chili powder rather than ground chilies. Excellent for grilling!

Ingredients

6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 lbs total)
2 T packed brown sugar
2 T olive oil
2 T orange juice
2 T snipped fresh cilantro
1 T red wine vinegar or cider vinegar
2 tsp hot chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground red pepper (optional)
1/4 tsp ground cinnamon
3 cloves garlic, minced

Instructions

  1. Trim fat from chops.  Place chops in a plastic bag set in a shallow dish.
  2. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic.  Pour over chops; seal bag.  Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  3. Drain chops, discarding marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degree), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover and grill as above.

14 Hands Hot to Trot 2008 Red Blend

    • Generous aromas of ripe berries and dark stone fruits open this ruby-hued wine. Fleshy flavors of cherries and plum are met with soft and velvety tannins, finishing with a hint of mocha
    • An easy-drinking blend of Syrah, Merlot, Petit Verdot, Mourvedre and Viognier
14 Hands Hot to Trot 2008 Red Blend from The Columbia Valley in Washington State

14 Hands Hot to Trot 2008 Red Blend from The Columbia Valley in Washington State

14 Hands is crafted from premium grapes in the heart of The Columbia Valley of Washington, it is a special find. The winery is named after the wild horses that once made their home on the land upon which 14 Hands grapes are grown. These horses were small, measuring an average of “14 hands,” but they were some of the strongest and most tenacious horses in the world. The wine retains the individual spirit of its namesake.

14 Hands winemaker, Keith Kenison, has been making wines in Washington state for over 15 years. His interest in winemaking brought him to Washington, and in 1992 he joined the Ste. Michelle Wine Estates facility in Grandview as a cellar worker. There, he had the opportunity to learn and observe firsthand the art of winemaking.

In 1997, Keith moved to Columbia Crest Winery, and was promoted first as a quality assurance technician, and then to an enologist. His talents were quickly recognized, and he was promoted to assistant winemaker in 2002.  In addition to working on the Columbia Crest portfolio, Keith “took the reins” of 14 Hands starting with the 2002 Cabernet Sauvignon and Merlot — these wines were the first releases of the program.

Keith is continually walking the vineyards and tasting fruit, he hand crafts soft reds and fresh, crisp whites that capture the essence of the Horse Heaven Hills. “I take a practical approach to winemaking and let the fruit express itself,” Keith says, “I guide it to its final destination with as few manipulations as possible, making every decision by taste because, ultimately, that’s what matters to the person buying a bottle”.  I love making a style of wine that I enjoy and experience.

Enjoy this great recipe and wine pairing, I give this combo the WineGuyMike Seal of Approval.

From My Table to Yours,

WineGuyMike

Wine Cocktail Recipes for Spring and Summer

My friends at Gift Baskets Overseas have shared some fun wine cocktail recipes that I thought you might enjoy.

Wine Cocktails for Spring and Summer

These wine cocktails for spring and summer are great for enjoying a book, spending an afternoon with the girls, or even serving at a spring bridal shower. Enjoy!

Tropical Winedriver

While the traditional screwdriver is one of the most basic cocktails, this twist brings a fun change to the drink.  The mango vodka adds a tropical flavor, and by taking a crisp, pear Pinot Grigio, and combining those with orange juice you can create a fun and tropical twist on this traditionally popular beverage.

 Ingredients and Directions

    • 3 oz. Pinot Grigio
    • 1 oz. mango vodka
    • 1 oz. orange juice

Simply mix all ingredients together, stir and then pour into a 12 oz glass on the rocks. Because of the drinks simplicity, it is quick and easy to mix.

Le Fleur-Berry

Because it is so fruity and refreshing, Le Fleur-Berry is one of the great wine cocktails for spring. With exotic ingredients such as champagne, kiwis, and spices that rarely make their way into cocktails, this drink is sure to impress.

Ingredients and Directions

    • 1/3 kiwi
    • 1 strawberry
    • 2 basil leaves
    • 2 oz. dry gin
    • ¼ oz. lime juice
    • 3 oz. champagne
    • Mint leaf and cherry to garnish

Muddle all ingredients except for the champagne together in a cocktail shaker, then fill the shaker with ice and strain into a glass with champagne. Add the mint leaf and cherry to garnish, and then serve. (One other option is to juice the kiwis first, and then pour the juice in after you muddle the herbs. You can also muddle the herbs in either simple syrup or Cointreau.)

Merlot Maroon Punch

While the classic Sangria has long been the defacto champion of wine drinks, Merlot Maroon Punch gives it a run for its money. Just be sure to start preparing the punch at least a few hours ahead of time, as it tastes best when allowed to blend and aerate.

Ingredients and Directions

  • 750 ml of white rum
  • ½ bottle of merlot
  • 7 oz. lime
  • 5 oz. triple sec
  • 7 oz. simple syrup
  • 2 limes sliced into wheels
  • 2 blood oranges sliced into wheels
  • Quarter bottle of brandy
  • Mix all ingredients in a punch bowl and leave in the refrigerator for at least two hours, but preferably overnight.

Fizzy Mojito

The mojito is well known for being refreshing. Sweetened by champagne, this crisp and tart twist works great for a hot spring day. By using sweeter champagne, such as Asti Spumante by Martini and Rossi, you can reduce or even eliminate the need for simple syrup.

Ingredients and Directions

  • 12 mint leaves
  • 12 sliced green or white grapes
  • 1 ½ oz. lime juice
  • 2 oz. white rum
  • 2 oz. sweet champagne
  • Simple syrup to taste

In a shaker muddle the mint and grapes together with the lime juice, then add rum. Add to a wine glass with ice and then pour in the champagne and stir.

About the Author

Adam is a blogger who writes about everything from wine gifts to aprons and recipes. He is also a dedicated wino that enjoys crafting cocktails and creating unique foods for events. We thank Adam or these wonderful wine cocktail recipes!

Wine Reviews for Barbeque

Warren_GaleGuest Blog from Warren Gale,
The Lone Star State’s Wine Reviewer

I would like to introduce you to a new wine loving friend of mine from the Lone Star State of Texas.  My Sister-in-law Becky has been asking me to write about some wine and wineries from Texas, well Becky here you go.  Warren Gale is a great guy and here is a little bit about his mission.

Warren’s goal is to reach out, by the way of a wine blog, to novice wine drinkers and the drinkers of wine who have a limited budget.  He hopes to inspire his audience to reach out to and explore wines from vineyards they have not experienced and try wonderful wines they produce.

Here is this week’s wine review from Warren’s Wine blog; http://www.warrenswineblog.com/   http://warrenswineblog.wordpress.com/

ONE

This review is a two-fer; two for the price of one!  My wife Karen and I enjoy having our next door neighbor, Dave, over for dinner on Sunday’s and we all like pork ribs. I caught a great sale on pork ribs about a month ago and bought 4 racks. We’ve had them on two occasions now – but with different wines.

Wine #1: Llano Blush, Americas Table Wine

Well, of course, Texas Barbeque deserves a Texas wine and the Blush was a great choice. The bouquet was aromatic and caught everyone’s attention at the table before it was poured.

Served chilled, it was sweet with a tender fruit flavor that was full but not overpowering. It sported a nice, crisp finish leaving us with the desire for more.

Wine #2:  Chapel Vineyard’s Merlot Reserva, 2010

This Chilean wine was a delight. Visually, while being poured, it caught our attention due to the small purple colored bubbles and its deep purple shade in the glass. The bouquet was robust with the scent of berries and cherries creating a delicious invitation to taste the wine. My experience with wines from South American wines has left me with the feeling they were a little behind in achieving the quality found in other countries. NOT this time! The young wine was ripe with the flavors announced at the opening. Its texture was smooth across and around the tongue with a solid and fulfilling finish. I really enjoyed this wine and I will be watching for more fine wines from Chapel Vineyard.

Which one did I prefer with the Barbeque, you ask? The Llano Blush. I know what you are thinking, “yeah, but he’s from Texas”.  True but I grew up in New York State! Both wines were excellent and I know the Merlot Reserva would win out in pairing with a good beef entree. Try them and see if you don’t agree!

TWO

Llano Blush, America’s Table Wine, Llano Estacado Wines,

Purchased at Wal-Mart’s

Price: $5.47 + Tax                                           8.5 Corks

Merlot Reserva, Chapel Vineyard, 2010, from Chili

Purchased: Laithwaites Wine

Price: $7.00                                                     8.5 Corks

THREE

 Barbecued Pork Ribs, Mash Potatoes, and Cream Corn

FOUR

The ribs were washed in cold water, having been frozen and thawed. We had two racks of ribs and each one was wrapped separately in aluminum foil, one of the two with barbecue sauce added. Place in the over at 250 degrees and cooked for 4 ½ hours. Results were extremely tender meat that was falling off the bones! Enjoy!

ONE

I’m not sure whether it is pairing and cooking, or cooking and pairing. It seems to be a conundrum that is constantly changing. Tonight it was cooking and pairing. We were having a shrimp salad that looked wonderful in the cookbook; and it was. As a Shrimp dish, I choose a white wine; I choose the Clos Du Bois Pinot Grigio. It proved to be an excellent choice. Its freshness was appetizing. The seductive floral and lemon favors poured in deliciously with a low amount of tannins which registered lightly on in the rear areas of my tongue. It had a smooth, almost buttery texture and it consumed finishing with a moderate, but gently finish. I wish this had come in a 1000ml bottle instead of 750. This California gift, a 13% alcohol gem, is a wonderful wine to behold.

TWO

Clos Du Bois

Produced and bottled by Clos Du Bois, Geyersville CA.

Closdubois.com

Purchased: Walmarts

Price: $9.97     9 Corks

One

Scenic River Riesling is a delight from the get-go.  This Qualitatswein (quality wine) comes in an unusually long bottle with a front window that looks through the wine to a landscape painted by the grower, Heinz Ames.  Grown in the Mosel Valley this wine opens with a fresh and promising aroma of fresh fruits causing the wine drinker to ponder, momentarily, the delights hidden within. Served chilled, this wine felt cool, crisp and refreshing as my first taste was taken Sweet, but not too sweet, yet rich with fruity flavors.  All this was followed by a long, subtle, velvety finish.  This is a perfect wine to be paired with German food, which is what I did, yet it can stand alone as an outstanding cocktail wine.

Note for beginners…

Two additional categories of Riesling to be noted here are:

Spätlese – meaning “late harvest”

Typically semi-sweet, often (but not always) sweeter and fruitier than Kabinett. Spätlese can be a relatively full-bodied dry wine if designated so.  While Spätlese means late harvest the wine is not as sweet as a dessert wine.

Auslese – meaning “select harvest”

Made from selected very ripe bunches or grapes, typically semi-sweet or sweet, sometimes with some noble rot character.  Sometimes Auslese is also made into a powerful dry wine.  Courtesy of Wikipedia

The quality improves from Qualitatswein to Spatlese then to Auslese.

TWO

Purchased at Walmarts

Price: $12.97 + Tax 9 Corks

THREE

This was an unusual dinner event in our house.  There was no real recipe for dinner this time, dinner, yes, recipe, no.  Now how can that happen you ask? I have this wonderful friend, Richard McHenry aka also affectionately known as “Padre”, to his friends and a retired Episcopal Priest.  We enjoy breakfast together almost every Wednesday morning.  As we left the restaurant last week he asked me to step over to the trunk of his car, as he had something for me. Now you might laugh but he had a trunk full of German food, all purchased from the Vermont Country Store. He begins handing me Bokworst, Sauerkraut, German potato salad, red cabbage, 3 grain bread and a box of assorted cheeses. It probably looked like a drug deal going down to the passersby, but it really was just the way “Padre” says thank you to his friends.  I am blessed that “Padre” is my very good friend.

FOUR

Dinner was warmed, as not necessary to be cooked.  If you are not familiar with the Vermont Country Store you should be.  Here is their web site:

http://www.vermontcountrystore.com/Shop

Note: For those of us still young in dog years pay particular attention to Brands from the Past

ONE

Normally I wouldn’t have picked a similar varietal so near another like “Thea.” This wine, however, came about after a discussion of a recipe with a friend instead of the other way around. That recipe is posted below. The combination of this wine and this dish made for an exciting evening of culinary anticipation.

Nobilo, a New Zealand Sauvignon Blanc, was our choice of wine to go with this “hot” dish, and it was served chilled.  It was delightful from the get go.  The aroma of fruit was apparent from the start, a bouquet of fragrances and I new then that this would be a better than average wine.  This 2010 wine had good “legs” and a delightful clear appearance with only a twinge of yellow so characteristic in many white wines.  With the initial sip the tip of my tongue alerted me to the sweetness of this wine and the side of my tongue gave me a hint of acidity that was just right with a proper, but low key, finish.  This seemed to be the perfect wine for this dish.  It will go well with other spicy foods as well as with fish, rich cheeses or consumed all by itself!

TWO

Nobilo, Regional Collection, Marlborough Region, Sauvignon Blanc, 2010

Sold thru: www.WineChateau.com  30% discount by case.

Purchased at Tom Thom Grocery Store

Price: $13.99 + Tax                                         9 Corks

"from my table to yours"

Easter Dinner Wines on ABC TV with WineGuyMike™

Wines are an integral part of any holiday meal being shared with friends and family.  During Passover and Easter wines historically have been a ceremonious emblem used in religious observances. For wine, Easter may be the most important holiday of the year when you consider its use in religious ceremonies.

It is important to know a little about wine and food pairing in order to choose the best wines at the best prices to serve your family and friends.  Pairing wine and food not only makes the dining experience more fun for everyone but done correctly it makes both the wine and the food taste better.

Remember though at the end of the day you drink what you and your guests like and there are no rules.  As the late Robert Mondavi said “Wine to me is passion, its family and friends, it’s warmth of heart and generosity of spirit. Wine is art, its culture; it’s the essence of civilization and the art of living.”

Wines and food both have texture and a sense of weight.  Balancing the two is the goal for a perfect marriage of wine and food.  A great example of weight, otherwise known as the body of wine, would be milk.  Consider non-fat milk as (light body wine), low-fat milk as (medium body wine), and whole milk as (full body wine).  Texture is much more of a mouthfeel but there is also a sense of weight that we associate in our minds and on our palates.  In other words is the wine or food heavy or light, is it rich or perhaps light?

The method of food preparation is also plays an important role when considering synergy and balance between food and wine. Here a couple of things to think about.

  • How is the food prepared, has it been Grilled, Baked, or Sautéed?
  • What about sauce? Sauce has a significant impact on food, is there a gravy, crème or tomato sauce in addition to the food itself?

Big robust full bodied wine bold on texture should not be paired with delicate dishes, nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor does not work well together; we are looking for that simple harmony between food and wine, not a power struggle.  Mild food dishes do well when they are paired with a wine that is medium to light in body.

When choosing wine the preference is medium to lighter bodied wines that have a balance of fruit and acid, have soft supple tannin qualities, and have moderate alcohol levels.  The best white wine to use in pairing wine and food are Pinot Gris or, as it is known in Italy Pinot Grigio, and Chenin Blanc.  Both of these white wines have a great fruit profile and the acid is a little higher than other grapes.  Acid is the component that brings out the flavor so wonderfully in food.

When it comes to selecting the right red wine there are a couple of things to consider.  Just like your white wines medium to light bodied wines are best when pairing with food along with the other attributes I just mentioned.  The red varietals that will always work great with food are; Barbera, Gamay, and Pinot Noir.  Frappato is a new wine varietal that also pairs very well with food.  This grape is native to Sicily and is currently in favor with cult wine drinkers who enjoy pairing wine and food.   Another good rule of thumb to remember with red wines is that if they are light enough to see through in a glass they will work with food fairly well.

WineGuyMike Tastes an Italian Wine Flight for Easter Dinner

 

From my table to yours,

WineGuyMike

This Week on the WineGuyMike™ Radio Show© Top Chef “Fan Favorite” Fabio Viviani

Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST.

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I had the pleasure to sit down and have a conversation that was as down to earth, informative, and enlightening as any that I can recall.  http://trail1033.podbean.com/2013/01/27/wine-guy-mike-for-january-27/

Chef Fabio Viviani was this week’s featured guest and I can tell you that after the show I was left humbled by the person I discovered in Viviani.  Yes Viviani was a “Fan Favorite” on season 5 of Top Chef and a contestant on Top Chef All Stars, and most recently featured on BravoTV’s newest culinary reality series Life After Top Chef but this is a man of integrity, true expertise, wisdom, and one of the most sincere persons I have ever had the pleasure to have a conversation with.

Viviani came from humble beginnings in Florence, Italy and at 11 years of age went to work in a bakery in order to support his family.  He is quick to point out that he was well paid for his work.  At 14 Viviani began work at Italian Florentine iconic restaurant “Il Pallaio”.  By age 16 Viviani had risen to the position of sous chef.  Hard work, passion, and a commitment for doing things right is who Fabio Viviani is.  He is a rare individual who always rises to the top because he is true to himself and everyone else that he touches.

Viviani attended culinary school and traveled across Europe, training in classic Italian and European cuisine.  He has always been on the move learning and sharing his culinary passion and by the time he was 27 he had 5 restaurants and 2 night clubs in Italy.  True of most entrepreneurs Viviani wanted to expand his horizons and ventured out to America.  Viviani settled in Los Angeles, California with all of his experience and business acumen to try his hand as a business man in the United States.  The result has been success. The reason integrity, hard work, and always delivering a valued product.  Viviani points out this is fairly simple but how many can truly deliver like he has?

Viviani is Owner and Executive Chef of Café Firenze in Moorpark, CA and Firenze Osteria in Toluca Lake, CA, and will soon be opening opening Siena Tavern an Italian concept in Chicago, IL.  Viviani has also successfully published two cookbooks and will be releasing his newest one in April 2013 titled Fabio’s Italian Kitchen.  This cookbook is full of his family’s recipes from 20 generations of grandmothers spanning 300 hundred years.

Viviani is arguably the most sought after celebrity chef in America and has been a  guest on many of the top TV talk and morning shows.  His award winning “Chow Ciao!” the #1 lifestyle and food show on the internet, http://screen.yahoo.com/women/chow-ciao/  features a new show every Monday.  If you visit FabioViviani.com you can sign up for Fabio’s newsletter which will keep you up to date with this star that continues to rise.

Please rejoin Fabio and WineGuyMike once again next week for part 2 of our continued conversation.

On a personal note; Fabio I would like to thank you for taking time to share your story with the WineGuyMike audience.  I can only hope everyone has been as touched by your story and inspired by your sincerity and passion as I was my friend.

Thank you for joining me once again on this week’s show and remember to continue to broaden your wine palates.  Be sure to check out my wine blog at WineGuyMike.com for wine suggestions. You can find many of the wines that I recommend at Liquid Planet in the Heart of Downtown Missoula for your ultimate wine shopping experience.  I’ll see you on the radio friends.

This wine is a secondary label from Adelsheim Vineyard.  While the Adelsheim Vineyards wines have grown in popularity so have their prices.  By creating a secondary label with this Wallace Brook Pinot Noir you can enjoy a terrific wine that is a real deal.  This is a wonderful wine to pair with your dinner.

This Pinot Gris from Balletto is an incredible wine.  Pinot Gris is perhaps the best white wine to pair with food due to the natural fruit and acid profile of the grape.  What winemaker Anthony Beckman does with the grapes grown by John Balletto is extraordinary.  Beckman is one of the top winemakers in America and Balletto is one of the best consumer values for wine in America.

Chenin Blanc is another great white wine to pair with foods and this is a wonderful example of a New World wine made from this grape varietal.  This wine is inexpensive and very well made.  I enjoy this wine with meals frequently.

Christophe Hedges was a recent guest on the WineGuyMike Radio Show recently and like Balletto Vineyards & Winery the Hedges Family Estate wines are also one of the best consumer values for wine in America.  Hedges Independent Producer wines are a personal project of Christophe’s and these wines are outstanding.  Both the Chardonnay and Merlot that I’m recommending are New World Wines made in an Old World Style and you should not miss the opportunity to try one or both of these wines with your meal.

The Hedges CMS Red and White are two delicious New World wines from Hedges Family Estate that are very well made, very good wines, and offer very good consumer value.  I recommend both of these wines to drink alone of pair with your meal.

For a great selection of wines to pair with your food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.

The  wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource.

From my table to yours,

 

Logo_WGM

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

 

Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

Recent weeks podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/

Recent podcast with wine visionary David Adelsheim of Adelsheim Vineyard; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

This Week on the WineGuyMike™ Radio Show© Just Darn Good Wines

Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM

This Weeks YouTube preview “Just Darn Good Wines”

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I would like to briefly mention next week’s very exciting show and trust me it is a show to look forward to.

In recent weeks I have shared with you a great deal of information about pairing wines and food.  Well next week joining us on the show will be one of America’s hottest chefs Fabio Viviani!  If you’re not a foodie and have been living in a cave Viviani is from Florence, Italy.  He started as a baker at 11, owned and operated 5 restaurants and 2 nightclubs when he left Italy at 27.  Be sure to tune in for next week’s show to find out what this culinary master, entrepreneur, and Top Chef “Fan Favorite” contestant has accomplished since coming to America.

Now on to this week’s business, just darn good wine.  That’s right this week I’m sharing wines that I have loved over the last few weeks of tasting wines that offer great value while pairing them with food.  So let’s dig right in as I share with the wines that I have enjoyed and why.

This first wine that I have talked about as a varietal, Frappato, has been around a long time and until recently has been used as a blending grape with the well known Nero d’Avola.  Frappato is a semi-aromatic grape varietal that presents subtle floral and blossom aromas.

This Frappato is one I personally enjoyed recently as I tasted wines to share with you.  Decant this wine a good hour before serving to enjoy it at its best.  This wine really does well with food, is new and fun with a very affordable price point.

This wine is a secondary label from Adelsheim Vineyard.  While the Adelsheim Vineyards wines have grown in popularity so have their prices.  By creating a secondary label with this Wallace Brook Pinot Noir you can enjoy a terrific wine that is a real deal.  This is a wonderful wine to pair with your dinner.

This Pinot Gris from Balletto is an incredible wine.  Pinot Gris is perhaps the best white wine to pair with food due to the natural fruit and acid profile of the grape.  What winemaker Anthony Beckman does with the grapes grown by John Balletto is extraordinary.  Beckman is one of the top winemakers in America and Balletto is one of the best consumer values for wine in America.

Chenin Blanc is another great white wine to pair with foods and this is a wonderful example of a New World wine made from this grape varietal.  This wine is inexpensive and very well made.  I enjoy this wine with meals frequently.

Christophe Hedges was a recent guest on the WineGuyMike Radio Show recently and like Balletto Vineyards & Winery the Hedges Family Estate wines are also one of the best consumer values for wine in America.  Hedges Independent Producer wines are a personal project of Christophe’s and these wines are outstanding.  Both the Chardonnay and Merlot that I’m recommending are New World Wines made in an Old World Style and you should not miss the opportunity to try one or both of these wines with your meal.

The Hedges CMS Red and White are two delicious New World wines from Hedges Family Estate that are very well made, very good wines, and offer very good consumer value.  I recommend both of these wines to drink alone of pair with your meal.

Thank you for joining me once again on this week’s show, next week get ready for one of America’s Top Chef’s Fabio Viviani.  Fabio and I will be talking wine and food, be sure not to miss this show!

Remember to continue to broaden your wine palates and be sure to check out my wine blog at WineGuyMike.com for wine suggestions and Liquid Planet for your ultimate wine shopping experience.  I’ll see you on the radio friends.

For a great selection of wines to pair with your food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.

The  wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource.

From my table to yours,

Logo_WGM

 

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

Recent weeks podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/

Recent podcast with wine visionary David Adelsheim of Adelsheim Vineyard; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html