News & Events

(Updated October 10, 2008)

 

Sommelier Series Seminars:

Late Summer/Fall Schedule

 

Friday Oct 24th: Spain-Part 1

A tour of wines with great flair

 

 

Friday Nov 7th: Spain-Part 2

what you didn't learn last time

 

 

Friday Nov 21st: Holiday Wines

Wines to pair with holiday meals, festive selections & great gift ideas

 

 

 

Wine Club News

    When you think about it, it's truly amazing just how much really good wine is out there in this wide world of ours. In fact, should one be so inclined, it is quite possible to enjoy a different wine from a different winery every single day of the year, for the rest of one's life! Now there could be serious health repercussions should you try to do this, but still it is a theoretical possibility.

    Well with all that potential available, it seemed silly to create a Wine Club using wine from only one winery, or from only one specific region or even from only one country, for that matter! Thus, Morro Bay Wine Seller's Wine Club was launched. Since its inception five years ago, MBWS has delivered wine from Australia, France, Germany, Italy, New Zealand, Spain and the United States to our Club members. The only criteria are that they be unique, that they be small production and, most importantly, that they be good!

    That was all well and good for a few years. Many people joined the club, and all agreed that it was, indeed, a pretty neat thing. But, still something was missing. Somehow - we thought - we could go farther, bring our customers more choice! That's when Chris, if a fit of genius, hit on a new evolution: one club with a choice of three levels! And the ever savvy marketer noted that such an auspicious club was worthy of a moniker all it's own. So we proudly christened the "Seller-2-Cellar" Wine Club. Congratulations to all of our existing club members! You not only belong to the best wine club on the planet, but now you also are a member of a named organization!

    The Seller-2-Cellar wine club, as previously noted, has three distinctive levels. Level One is called the "Prospect Club." As a member of this level, you will receive two bottles of wine each month, one white wine and one red wine, for only $28.95* . This is for the person who enjoys high quality wines at a good value and is looking for new favorites to enjoy on a frequent basis.

    Level Two is the "Expedition Club" level. This is the level to which the original Club members belong. Expedition members have a choice of receiving either two white wines, or two red wines, or one white wine and one red wine each month for a mere $39.95* each month. And finally, we offer:

    Level Three -  the "Conquest Club." Members at this level are offered a choice of  two reds, or one red and one white wine each month. The wines include limited release and allocated wines, and this is an amazing way to build an extraordinary wine cellar! The monthly cost of the Conquest level is only $59.95* and is the ideal choice for those who are really serious about their wines.

    The really cool thing about joining the Seller-2-Cellar club is the fringe benefits. As a club member at any of the three levels you are entitled to receive a 15% discount on all purchases at Morro Bay Wine Seller and the fee on our tasting bar is part of your monthly membership fee, as well as, first notice to purchase the latest releases of all our allocated wines, . You also are guaranteed a spot at our annual Lighted Boat Parade Party each December. That, alone, is worth the price of admission! So don't delay. Pick a level and expand your wine horizons today.

 * (plus any applicable tax and shipping charge)

 

September Wine Club Selections:

    

    In the Prospect Club:

 

    

2006 Chateau de la Roche Touraine Sauvignon AOC (Loire Valley)

            Dating back to the 15th century, the Château de la Roche towers above the right bank of the River Loire,     4 km from Amboise: the royal town that was home to François I and Leonardo da Vinci. Today, it is the site of a beautiful 37-hectare vineyard, in three main parcels: le Breuil, les Dessus de la Roche and Artigny, all bordering the Loire in a narrow strip of land three kilometers long. The exceptional flint clay soils are responsible for giving the Sauvignons their distinctive smoky taste. The vineyard is cultivated according to the principles of sustainable agriculture. The grapes experienced 25% carbonic maceration, 75% short traditional maceration, temperature-controlled and the wine was aged on lees for 8 months. 

Bright yellow in color, the nose promises a complex wine wafting of citrus fruits and hints of ripe pear and peaches. On the palate it is full-bodied and unctuous with a satisfying richness. Overall, the wine is harmonious and refreshing. This wine is perfect when served with grilled or smoked fish, as well as with roasted game hens.

                       

 

 

2006 Clayhouse Cabernet Sauvignon

        This Cabernet Sauvignon from Paso’s eastside exhibits a medium ruby color with aromas of blueberry and cherry, followed by caramel and toasted notes in the finish. The grapes were hand picked, sorted, crushed and pressed. The wine was blended prior to bottling with 4% Petit Verdot and 6% Malbec. The juice was fermented then aged using a combination of 30% new French oak with the remaining portion in 70% neutral French and American oak for 15 months. 

 

 

 

 

 

 

 

And in the Expedition Club:

 

2006 Riverbench Chardonnay (Santa Maria Valley)

            Riverbench Vineyard was established in 1973, when its first Chardonnay and Pinot Noir grapes were planted on the property. For years since then, some of the most renowned wineries in Santa Barbara County have purchased our fruit for their own wines. Over time Riverbench has become a prominent name for high quality Chardonnay and Pinot Noir in the Santa Maria Valley.

            In 2004, a group of local families purchased the property. Wine drinkers themselves, the owners quickly became enamored with the wine industry and decided to start producing their own wine label using small quantities of their exceptional fruit. Riverbench Winery was born. They quickly hired an exceptional team to develop and promote their label, including Davis graduate Jim Stollman as vineyard manager and winemaker Chuck Ortman, probably one of California’s most respected winemakers. His winemaking career extends over nearly 40 years, at such iconic wineries as Heitz Cellars, Far Niente, Shafer, Cain and, of course, Meridian and Ortman Family Vineyards. He has dutifully cultivated his signature “Ortman style” of winemaking, and has been dubbed “Mr. Chardonnay” by his peers.

The Riverbench Estate Chardonnay is truly luscious, showing tropical fruit flavors typical of the vineyard while being luxurious and substantial enough to boast a lasting finish with lingering hints of honey and apple. Pour this one for someone special alongside grilled halibut or as the perfect accompaniment to crab bisque. It’s also fabulous with the BLT Quiche recipe found below!

 

 

 

2006 Yalumba “Patchwork” Shiraz (Barossa Valley)

The decision to become a winemaker was an easy one for Kevin ‘KG’ Glastonbury, a country boy, who appreciates the synergy of soil, water and sun; a hands on, get dirty approach have been the key to is success as a winemaker. "Wine is a unique expression of the land. When you think about it, great wine is grown rather than made." He has more than eight years of experience working in the Barossa with some of the most famous and oldest Barossa Shiraz and Grenache vineyards.  Over the years Kevin has obtained a regional understanding of the Barossa and its vineyards that can only come from working in the region for the majority of his winemaking life. 

This Shiraz is produced using a combination of small (8 ton) and medium size (25 ton) static fermenters, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, with some select parcels remaining ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of color, richness and complexity.      
            The “Patchwork” Shiraz is comprised of a combination of fruit from different vineyards in Barossa, ranging  from the cooler regions in the higher elevations through the warmer climate of the valley floor. Fashioned for elegance and restraint rather than brute power this wine has a supple, silken texture and fine grained, earthy tannins.

 

 

2006 Ortman Family Sangiovese (Paso Robles)

            Ortman wines are made by the father-and-son winemaking team of Chuck Ortman and Matt Ortman. Chuck brings extensive experience and artistry to the winemaking program. Matt complements Chuck with a knack for craftsmanship and a thirst for new ideas. Together, they advance the acclaimed “Ortman style,” which emphasizes richness, elegance and cuisine compatibility.

            Matt's travels once included an extended winemaking stint at Italy's famed Castello di Gabbiano winery, where he worked closely with the Sangiovese grape and developed a keen appreciation for the wines of Chianti Classico. After considerable searching for the ideal site, he chose to source fruit from Bob Goodwin's Algunas Dias Vineyard in the upper foothills of Paso Robles. Crowned with Tuscan olive trees at an altitude comparable to Chianti Classico, this vineyard is a perfect place to grow a taste of Italy.

Thus, this Sangiovese is inspired by the model of Chianti Classico, with rich flavors, firm acidity and an emphasis on authentic varietal expression. It begins with aromas of raspberry, cola and fresh Mediterranean herbs. Lively integrated flavors of raspberry, cherry and huckleberry unfold along a smooth, jammy texture. Accents of thyme and mocha emerge on a balanced finish. Perfect with mid weight foods such as penne pasta, herb grilled chicken or even grilled lamb chops with black cherry salsa – the recipe for which is available in our Recipe section below.

 

 

 

2007 Neudorf Sauvignon Blanc (Nelson)

            There is something irresistible about a New Zealand Sauvignon Blanc! And this beauty from the Nelson region is a perfect example of all that is good about the varietal and the region. Nearly thirty years ago in the winter of 1978, Tim and Judy Finn grafted and planted their first vines close to the village of Neudorf, at the top of New Zealand 's South Island. Today this small family owned winery has an international reputation for Chardonnay, Pinot Noir, Riesling, Sauvignon Blanc and Pinot Gris.

Neudorf Vineyards' home plantings spill down a gentle north-facing slope overlooking a side branch of the Moutere Valley at the top of New Zealand's South Island. The valley floor is home to hop gardens, orchards, berry farms and new vineyards. Shallow sandy loam topsoil overlays a draining clay subsoil, based on the weathered gravels of an ancient river system. The gravelly virgin soil is of naturally low fertility and retains enough moisture to support grapevines through the dry summer months.

The Neudorf Sauvignon Blanc presents a nose of soft citrus, elderflower, white currants, lemongrass and a hint of nettle and dewy forest leaves. It is a creamy, deeply elegant and satisfying wine, from the ripe entry through to the final flourish of minerality. Aromatic with a nice fruit burst in the mid-palate to carry the wine through. We like to pair this wine with modern Asian-fusion dishes or the Shrimp & Goat Cheese Tacos, featured below.

 

 

 

 

 

Finally, in the Conquest Club:

 

2005 Ferrari-Carano “Tre Terre” Chardonnay (Russian River Valley)

The fruit for this wine comes from the Russian River Valley, an area known for producing some of the world’s best Chardonnays. Marine fog creeps in at night to cool ripening fruit, while the gravelly soils provide perfect drainage for the vines. A mild late spring and summer ensured a healthy canopy for the grapes, which provided the perfect combination of sunlight and heat penetrating the grape clusters. These conditions allowed the grapes to reach full maturity in both flavor and structure.  

Six different vineyard sites with 11 Chardonnay clones comprise this 2005 Tre Terre Chardonnay. Each lot for this wine is whole cluster pressed, then cold-settled for two days in stainless steel tanks, and within 24 hours is moved directly to barrels, utilizing 19 different French oak cooperages. Aged separately in French oak, the wines complete 50 percent malolactic fermentation and are sur-lie aged and stirred every two weeks for 15 months until bottling. The resulting wine has great complexity complemented by good acidity and a rich finish.

The 2005 Ferrari-Carano Tre Terre Chardonnay boasts Granny Smith apple, pear, coconut and orange blossom aromas with rich and delicious flavors of citrus, white peaches and vanilla cream. A combination of new and older French oak barrels lends a toasted almond and caramel finish, adding elegance and depth.

 

 

2002 Whitcraft Winery Lagrein (San Luis Obispo County)

        Chris Whitcraft has been in the wine business for over thirty years and he is well-respected in the Santa Barbara wine community. Chris' early success in producing high-quality wines enabled him to secure grape contracts from leading producers throughout California (e.g. Bien Nacido; French Camp; Hirsch Vineyards; Melville), providing the platform for producing consistently outstanding wines. While maintaining that tradition, he also continues to seek out new sources of the highest-quality grapes so that he can deliver ever-improving products to his loyal clientele

        Lagrein is a varietal native to the Trentino-Alto Adige in the northeast region of Italy. All of the fruit for this wine came from French Camp Vineyards, located in the northeastern portion of San Luis Obispo County, high up on a plateau and owned by the Miller family, the same people who own Bien Nacido Vineyards, a consistent vineyard source for Chris Whitcraft year after year.

        In the glass, this 2002 Lagrein exhibits hues of dark purple (almost black). The nose offers enticing aromas of ripe black cherry, blackberry and black currant. The structure of typical Lagrein from Italy is big and tannic. Because of the hotter climate in eastern Paso and the bottle age of this wine, it has riper fruit characteristics and softer tannins. This wine fills the palate with luscious black fruits, modest tannins and layers of complexity. The finish is smooth and clean, leaving one begging for another taste!

 

 

2006 J Dusi Zinfandel (Paso Robles)

            For Janell Dusi, bringing the J Dusi label into the public realm of the wine industry has been a life-long dream. She grew up on the Dante Dusi vineyard, helping farm grapes, and begging her grandfather, Dante, to teach her the winemaking process.   

            Janell’s first vintage was at age 16. She obtained a fifteen-gallon barrel, a clean trashcan and some cheesecloth. She would stand for hours with her grandfather staring at the fermenting grapes in the trashcan, as he explained what was happening in the bubbling must. Recollecting from the early days of the Dusi Winery, she knew she could rely on his vast knowledge and expertise to guide her thru the winemaking process. She would learn to make wine the true Italian way, a lighter variation of today’s style of Zinfandel.

            The 2006 Dante Dusi Zinfandel the second public release of Janell’s. The wine showcases the essence of the prized Dante Dusi fruit. The nose reveals delicious aromas of crushed strawberries and raspberry preserves infused with notes of oak, vanilla and spice. The palate is treated to flavors reminiscent of the aromatics. The mouthfeel is elegant yet generous, leading to a beautiful finish. A well-balanced wine!

 

 

 

 

MBWS CLUB ≠ ALL OTHER WINE CLUBS

     The Seller-2Cellar Club is unlike any other wine club to which you might already belong, because unlike all those wineries out there, we get to choose from wines the world over, so we never run out of new exciting selections to send you. We  offer you two bottles of wine each month... that's either two red selections or two whites or one red and one white. You choose which option best suits you, and all for a mere $39.95**. In addition, Club members receive a 15 percent discount on all store purchases, are notified of special offers, limited releases, and receive invitations to periodic special events. For more information on membership or to sign up for the club, click on the "Wine Club" icon above. You'll be glad you did!

**Plus shipping and handling and any applicable State sales tax. Shipping restricted to Reciprocal States only. For a list of reciprocal states click on Wine Club icon above.

 

 

 

...And on the Tasting Bar...

                   Week of: September 21, 2008                           

 

The Whites

2007 Cycles Gladiator Pinot Grigio

        This wine expresses lovely aromatics of pear and honeydew; bright, juicy flavors of citrus and apples that lead to a sweet mineral core. The finish is soft and lingering; thanks to a balanced acidity that carries the fruit well into the back of the palate.

                                                                                               

2007 Villa Maria Private Bin Sauvignon Blanc

        This Sauvignon Blanc is bursting with ripe gooseberry, citrus lime, tropical melon and exotic herbal aromas. The wine’s layers of flavor excite and intrigue. It is a fresh and ripely flavored wine with fantastic intensity, finishing with crisp and racy acidity.

                                                                                               

 2006 Luna Vineyards “Freakout”

        This 2006 Freakout is a unique blend of Pinot Grigio, Ribolla Gialla, Sauvignon Blanc, and Chardonnay inspired by the exotic white blends of the Friuli region in the Northwest of Italy.

         The wine is big in the mouth from the ripe, smooth tannins of the skin fermentation, reminiscent of the creamy texture of panna cotta. The mid-palate suggests kiwi and super-ripe pineapple. The finish is persistent, showing off the minerality and well-defined acidity of the wine.

                                                                                      

2005 Tolosa “Estate” Chardonnay

        Tolosa's sustainably farmed vineyards are located in the coastal hills of San Luis Obispo. Their goal is to create elegant, balanced wines that are true to varietal character and expressive of the cooling ocean breezes, and long growing season that define the site.

        In the glass, the wine displays a light white-gold color. Rich in the mouth with a viscous, custard-like texture; Lime-zest acidity, and flavors of lemon curd, cardamom, tangerine and peach cobbler, with elegant oak tones in the background.                                                                 

 

                                                                                                                                                                                                                                                             

The Reds

                                                                  

 2006 Trou de Bonde Roux

            Winemaker Clay Brock adds this juicy non-traditional blend of 58% Petite Sirah, 35% Zinfandel and 7% Tempranillo to his stellar Trou de Bonde repartee. Big, jammy, juicy and very quaffable red wine, with delicious plum, blackberry and spice notes that pairs nicely with your favorite BBQ meat or is just perfect in a glass by itself.                                                                                                                                                 

 

2007 Calina “Reserve” Merlot

        This 2007 Merlot stands out for its vibrant fruit – blackberries, ripe plums, cherries. The tannins are ripe and round and the finish bears a stroke of smoky oak and mixed dark fruit. The cool weather of the vineyard is apparent in the wine’s beautiful structure.

                                                                                 

 

2006 Three Saints Syrah

        Typical of a cool climate Syrah, this selection abounds with chocolate, smoked meat and coffee bean on the nose. The chocolate notes persist into the palate, intertwined with huge blackberry fruit with the nuance of blueberries. Texturally, the wine is as soft and as enveloping as can be, with supple tannins that caress the palate; a bold choice with hearty stews, venison or lamb.

                                                                                  

2005 Halter Ranch Cabernet Sauvignon

        Very dark in color, it boasts an enticing, sophisticated nose of ripe blackcurrant, black cherry and dark berry fruit, with distinctive scents of dark chocolate, cedar, black olive and sweet oak contributing complexity. On the palate, the wine’s rich, well-integrated, dark fruit and vanilla oak flavors combine to create a lush, mouth-filling impression, with crisp underlying acidity propelling the long, savory finish. This wine will age beautifully in the bottle 8-10 years.                                                                    

                                                                                                                 

 

 

 

*Morro Bay Wine Seller offers up to four pours of any of the above listed premimum wines for only five dollars or may be purchases "by the glass". Patrons must be of legal drinking age to visit the tasting room. The proprietors of this establishment reserve the right to refuse service to anyone, but that hardly ever happens.   Wine selections subject to change without notice.

 

 

 

Archived Articles:

           

 

 

 

 

   

 

       Recipes from the Wine Seller

        

BLT Quiche

     This quiche makes a light and tasty supper or brunch when served with a green salad.  This trio of arugula, prosciutto, and cherry tomatoes is delicious, but you can alter the ingredients and get creative, just keep the base the same!  Your own flavor combinations will keep your friends impressed all summer long.  Either way, the eggs, cream, and cheese make an excellent match with the 2006 Riverbench Estate Chardonnay.

• Frozen pie crust
• ½ cup cherry or grape tomatoes, halved                     
• 4 slices prosciutto, chopped
• A handful fresh arugula, trimmed

• 1 tbsp. fresh thyme leaves
• 2 tbsp. chopped fresh oregano

• 3 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh parsley
• Salt and pepper
• ½ cup gruyere cheese, grated
• 2 eggs
• ½ cup half and half

 

1.      Preheat the oven to 400 degrees. 

2.      Poke holes in the bottom of the pie crust with a fork.  Bake for 8 minutes or until golden.  Cool slightly. 

3.      Beat the eggs with the half and half until fully incorporated. 

4.      Sprinkle half of the herbs on the bottom of the pie crust.  Top with tomatoes and Proscuitto.  Slowly pour the egg mixture over top, allowing it to seep into the other ingredients. 

5.       Top with the rest of the herbs and the grated cheese. 

6.      Bake for about 17 minutes or until set.  You might need to cover the crust with tinfoil to prevent burning.  The quiche can be refrigerated for a few days; in fact, it’s even better if you make it the day before!
 

    Other fun variations: broccoli and cheddar, chopped tri-tip with tomatillo salsa, crab with chopped spinach, shrimp and corn with chopped poblanos, sausage and tomato

 

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Chipotle Grilled Pork Tenderloin w/ Strawberry Avocado Salsa

This one's a sure-fire hit, no pun intended! Great with 2006 Vista Del Rey Zinfandel

Pork:

1 can Chipotle chile in Adobo Sauce                           

3 Tbl Fresh Lime Juice

2-½ tsp chopped garlic

½ Medium white onion, thinly sliced

2-3 one-pound pork tenderloins                       

1 tsp salt

                                                            

Salsa:

5 ½ cups fresh strawberries, ½ inch diced

2 large avocados, ½ inch diced

½ cup thinly sliced green onions

½ cup chopped fresh cilantro

3 Tbl fresh limejuice

1 tsp sea salt

 

 

1 Combine first three ingredients in food processor. Process until smooth. Pour into a large zip-lock bag with the pork and onions. Marinate in refrigerator for two to three hours, turning occasionally.

2 Combine all the salsa ingredients (strawberries thru salt) in a medium bowl. Mix thoroughly. Refrigerate.

3 Prepare grill.

4 Remove pork from bag; discard marinade. Sprinkle pork with salt. Grill about 20 minutes, or until temp is 140º F. Let stand for 10 minutes, then slice. Serve with Salsa

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Grilled Lamb Chops with Black Cherry Salsa

A great accompaniment to 2006 Three Saints Syrah

Ingredients:

¾ pound frozen black cherries, thawed, pitted and chopped

½ med red onion, finely chopped
½ to 1 fresh jalapeño chili, finely chopped

3 Tbl fresh limejuice
¾ tsp freshly grated lime zest                                                      

1 ½ tsp fresh cilantro, finely chopped           

                                                                                           
2 racks Australian lamb chops, about 12 chops

Crushed black peppercorns, to coat

Ground roasted garlic- sea salt, to coat

Preparation:

 

1. In a bowl stir together cherries, lime-juice, zest, onion, jalapeño, and coriander.

 

2. Season lamb racks with garlic-salt. Press peppercorns into it. Sear on hot part of grill. Turn heat to med low and grill for 10- 15 minutes or until internal temperature is 120º F.

 

3. Spoon salsa onto plates. Top salsa with three chops per serving.

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Shrimp Tacos w/ Goat Cheese

 

1 lb small shrimp (51/60 size)                           
½  cup lime juice
3 cloves garlic, chopped
¼  teaspoon red pepper flakes
1 + 1 T. olive oil
½ cup chopped white onion
about 4 tablespoons of goat cheese (1/4 of a log)
Shredded Cabbage

chopped cilantro
pico de gallo
small corn tortillas


 

1. Mix the lime juice, garlic, red pepper flakes, and 1 T. olive oil in a plastic bag. Remove the tails and shells from the shrimp, add to the bag, and marinate for 30 minutes to one hour.

 

2. Add 1 T. oil to a large skillet, and sauté the onion until it just starts to brown over medium high heat. Raise the heat to high, then dump the entire contents of the marinade bag into the skillet.

 

3. Cook shrimp until pink, about 5 minutes. Add the goat cheese, stir until dissolved. Lower heat to medium, then let simmer until contents thicken, about 8 minutes.
4. Place approx. 1 Tbl cilantro and a spoonful of pico de gallo into each tortilla (I suggest doubling them up). Add a giant spoonful of shrimp mix to  each taco. Top with shredded cabbage and sour cream, if desired.

 

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Always a crowd pleaser, though sadly, this on can only be done during watermelon season, which is now! This goes great 2007 Wolff Vineyards Riesling

 

SHELLFISH WATERMELON CEVICHE                   

• 1 navel orange
• 1/2 cup plus 2 tablespoons fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup diced (1/4 inch) seeded watermelon
• 1/2 teaspoon finely grated peeled fresh ginger
• 1 1/2 tablespoons finely diced red onion
• 2 to 3 teaspoons finely chopped fresh jalapeño chile
• 1/2 teaspoon salt
• 1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2 inch pieces
• 1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2 inch pieces
• 1/4 lb cooked lobster meat, cut into 1/2-inch pieces
• 1 1/2 tablespoons chopped fresh mint
• 4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

Kailua Barbecue Sauce

 

4- 8oz. cans tomato sauce

2 med. red onions

¾ c. apple cider vinegar

½ c. packed dark brown sugar       

¼ c. chili powder

8 lg. garlic cloves, minced

2 Tbl. olive oil

1 tsp crushed red pepper

1 tsp ground cumin

1 c. Kailua (or coffee liqueur)

 

 

 

1.      Bring first 9 ingredients (tomato sauce to cumin) to boil in a heavy sauce pan, whisking occasionally.

2.      Reduce heat to medium-low.

3.      Cover and simmer until sauce thickens & flavors blend, stirring often with whisk (about 20 minutes).

4.      Add Kailua, reduce to low, simmer 20-30 minutes.

 

Yield approx. 3½ cups

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Try this one over Roasted Halibut with Roasted Garlic and Citrus Butter paired with 2006 Tablas Creek Vermentino.

 

Peach and Cucumber Salsa

 

2 c. diced pitted peeled fresh peaches (about 1 ½ lbs.)

1 c. diced unpeeled English Cucumber

¾ c. diced red bell pepper

¾ c. chopped cilantro

2 Tbl fresh lime juice

2 Tbl apricot preserves

1 tsp chopped canned Adobo Chiles (To taste)  

 

1. Mix all ingredients in a medium bowl.                                                                                              
2. Allow salsa to sit for at least one hour to allow flavors to mingle.
3. Serve chilled.

Serve with Tortilla chips or on top of grilled chicken or fish. Yield 4 cups.

 

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This was a big hit at the Bordeaux varietal tasting. but I’m thinking Sparkling Brut Rosé or Grenache (Rosé).

Mini Chicken Tostadas

“These are great for parties”

       Makes about 25

2 large carrots, coarsely chopped

2 celery stalks, coarsely chopped

1 large white onion, coarsely chopped

4 bay leaves

3 garlic cloves, crushed

1 tsp of whole black peppercorns

1 tbsp tomato paste

1 sprig fresh rosemary

1sprig fresh thyme

1 cup white wine

1 cup red wine

8 skinless organic chicken thighs

3 tbsp olive oil

vegetable oil

seasoning salt

1 package corn tortillas

2 cups green cabbage

2 cups red cabbage

1/4 cup fresh cilantro, chopped

2 tbsp fresh parsley, chopped

3 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tsp lemon zest

¼ tsp ground cumin

1 tsp adobe (reserved from canned chipotle )

12 oz nonfat yogurt

1 tbsp honey

1 cup low fat sour cream

4oz goat cheese

Fajita seasoning**

salt

black pepper

 

For Chicken

Preheat oven to 385 degrees

In a large roasting pan, heat 2 tbsp olive oil over medium heat. Add carrots, celery, garlic and onion; Sauté until soften, about 5 minutes. Season chicken thighs with salt and pepper; arrange in roasting pan so that meat is in complete contact with bottom of pan. Cook on both sides for about 2 minutes. Add bay leaf, rosemary, thyme, and peppercorns. Continue cooking for 1 minute. Add white and red wine, and tomato paste; top chicken with water until mostly covered. Remove from stovetop and cover roasting pan with foil (or lid if you have one that fits) and move to the preheated oven. Cook for 15 minutes at 385 degrees, then reduce heat to 300 degrees and cook for 2 hours. When done, remove pan from oven. Let cool for 10 minutes. Remove thighs from pan and let rest for 5 minutes. Remove meat from the bone and shred. Toss with 1 tbsp fajita seasoning mix. Keep warm. (you can strain the liquid from the roasting pan and reduce down for a sauce for other dishes)

Meanwhile, make Chipotle Cream: Mix yogurt, adobe, fresh cilantro (reserve 1 tbsp for cabbage salad), parsley, ground cumin, 1 ½ tbsp fresh lime juice, 1 ½ tbsp fresh lemon juice, lemon zest, honey, and salt and pepper to taste. **you can add more adobe or the Chipotle to the mix if you want to spice it up more – this recipe was for a Bordeaux varietal tasting. Chill until ten minutes before needed.

Next, mix goat cheese and sour cream to make Goat Cheese Cream; add a pinch of salt and pepper to season.

For Cabbage Salad, shred both green and red cabbage; add remaining fresh cilantro. Ten minutes before serving tostadas, toss cabbage mixture with remaining olive oil and fresh lemon and lime juices; season with pinch of salt and black pepper.

Tostada shells: Using a 3 ½ in pastry ring (use plastic container or acrylic glass with similar diameter if desired) trim tortillas to size. (Save scraps for making chips). Fry shells in vegetable oil until golden (they can also be baked for a healthier serving).  Move to plate lined with paper towels to absorb excess oil. Sprinkle with seasoning salt.

Let’s Put it all Together!

Spread Chipotle cream over tostada shell; top with chicken, followed by cabbage salad; finish with goat cheese cream. Now, wasn’t that fun!