≡ Menu ≡ Menu

A taste of what’s on the menu for June – lobster tails in ginger butter on squid-ink pasta, for National Lobster Day on the 15th. A quality California sparkler in the glass enhances the sweet/spicy lobster and all that buttery richness.

Welcome back, my friends!

Hard to believe it’s June already, and summer is just a couple of weeks away.

Hope you enjoyed #NationalWineWeek during the last week of May, from #NationalWineDay on. (Just click to catch up on the posts.)

I’ve got an exciting lineup for you this month, between Wine Country festivals and other doings, Food and Wine Holidays (Did you take advantage of #NationalCheeseDay on Monday?), and some fun new plans for DrinkWineWithDinner.com.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

World Oceans Day on the 8th celebrates Sustainable Seafood. Any excuse to slurp down some wonderful, briny Pacific Northwest oysters with a glass of crisp, citrusy, unoaked Chardonnay!

Not to spoil any surprises, but we’re going to be adding Guest Bloggers this summer – winemakers and winery owners, chefs and restaurateurs, and other prominent pros in the wine and food world – to bring you their unique perspectives.

And as for the Food Holidays – well, there’s lots of great stuff on the menu to enjoy together.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We’ll celebrate National Rosé Day on the 10th. There’s some really delicious pink stuff out there – versatile, too!

We’ll definitely trot out everybody’s favorite crustacean (well, mine at least!) on National Lobster Day (June 15), and venture out into the Wine Country for International Picnic Day (June 18).

You can expect some fun original recipes, of course, with wines to match.

And we might even swing through Spain – virtually, at least – on World Tapas Day (June 21), and Peru on National Ceviche Day (June 28).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For June 18th, National Sushi Day, get ready to see my “Sushi – Ultimate Food Porn” Pinterest board!

Don’t worry – we won’t go thirsty!

June 10 brings National Rosé Wine Day, just right for these long, warm, relaxing June evenings.

And for fans of fun cocktails, we’ve got International Cachaça Day (June 12) and National Mai Tai Day (June 30).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ahhhh yes, the Mai Tai. Pure tropical fruity goodness that packs a lethal wallop. It’s the ultimate “umbrella drink” for a taste of the islands, anytime and anywhere…

Who knows – I might even invent a recipe or two to match the cocktails.

How? Well, my *foolproof* guide – “Rosina’s 5 Non-Rules for Pairing Wine with Food” (Click to download your free PDF) works for beverages other than wine, too.

I’m really looking forward to what this new month has to offer. One promise: I will *not* write about Kitchen Klutzes of America Day on June 13th. (You’re welcome!)

Stay tuned – and let’s enjoy June together!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I’ll be back soon, my friends, with more “Drink Wine With Dinner®” recipes, pairings, and Wine Country happenings to share with you.

Until then,
Cheers and happy tasting –
Rosina

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

••• CHECK OUT MY EBOOK – ON SALE – “SPRING SPECIAL”! •••
••• Food and Wine Pairing – The Easy Way! Now Just $3.99 •••

Spring Special – only $3.99 (was $9.99)! Don’t miss “Rosina’s 5 Non-Rules for Pairing Wine with Food,” “10 Wines – 10 Pasta Recipes” and lots more – in Food and Wine Pairing – The Easy Way! (a Drink Wine With Dinner® Book)




 
PS – Want to make the foods you love taste even better? Click Here for your free download of “Rosina’s 5 Non-Rules for Pairing Wine with Food”!

Want a foolproof way to pick a tasty bottle of wine – no matter what’s for dinner?

My “edutaining” eBook, Food and Wine Pairing – The Easy Way! has the answers.

Download your copy for only $3.99 – less than a latte!

And be sure to tell your friends!




 
PS2 – Bonus – Did you grab your free download of “Rosina’s 5 Non-Rules for Pairing Wine with Food”?

Great! You’re now a member of the fun, interactive Drink Wine With Dinner Club.

More details soon – See you on the inside!
Cheers,
Rosina

 

Sonoma and Marin Counties offer a number of acclaimed artisan cheesemakers.

In Sonoma and Marin Counties (click for Cheese Trails map), our many artisan cheesemakers raise sheep and goats, as well as cows, for their milk.

Welcome back to Drink Wine With Dinner®, my friends – and Happy National Cheese Day!

In this little slice of paradise I call home, our mild Mediterranean climate makes it possible to grow just about anything.

You’ve seen some of our amazing local produce – fruits, veggies and herbs – in my Farmers Market (and backyard gardening!) posts.

When it comes to wine, the Sonoma County line is just a dozen miles north of my front door, and Napa is not too much farther east.

 

They may look like loaves of bread – but these are are wheels of "Capricious," an award-winning goat cheese  that's hand-rubbed with olive oil and aged for up to a year, from Achadinha Cheese Company in Petaluma.

They may look like loaves of bread – but these are are wheels of “Capricious,” an award-winning goat cheese that’s rubbed with olive oil and aged for up to a year, from Achadinha Cheese Company in Petaluma.

Along with all the flora that flourish here, we’ve got all kinds of two-and four-legged fauna to provide us with eggs, milk and meat. Which brings me to today’s topic…

I’ve been enjoying our local cheeses since I first moved from New York to the Bay Area in my early twenties.

 

Bellwether Farms also makes some unique, delicious cheeses. Try the Crescenza and Pepato.

Bellwether Farms in Sonoma County also makes some unique, delicious cheeses. Try the Crescenza (cow) and the peppercorn-studded Pepato (sheep).

Through the years, I’ve followed the explosion of small, mostly family-owned dairies, tasting their cheeses at specialty shops, farmers markets and wine-and-food events.

Often inspired by European traditions and techniques, these dairies produce an incredible range of world-class artisan cheeses from the milk of sheep and goats, as well as cows.

 

Alice Waters put Laura Chenel's goat cheese in her signature Chez Panisse salad – and it's still on the menu, almost 40 years later!

Alice Waters created her signature Chez Panisse salad with Laura Chenel’s goat cheese – and it’s still a top menu favorite, more than 40 years later!

Back in 1979, Laura Chenel introduced America’s first commercial goat cheese.

It quickly became a mainstay of the fledgling “California Cuisine” movement when Berkeley restaurateur Alice Waters first featured it on her Chez Panisse menu.

And although Laura sold the company in 2006, her legacy of American goat cheese remains.

Given that today is also National Cognac Day, I thought I’d also whip up an easy cheese spread for you that features them both. Since it’s June, that basic glass-of-port-by-the-fireplace scenario – the usual partner for cheese and nuts – probably won’t top your list. Instead, try a buttery Chardonnay to match the toasty, nutty flavors, or go with a light red to add some cherry-berry goodies to the mix.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE – EASY CHEESE-AND-COGNAC SPREAD

Ingredients:
1/2 lb. medium or sharp cheddar, grated
2 oz. (1/2 stick) butter, grated
1/4 cup cognac
1/2 cup nuts (almonds, walnuts, pistachios, macadamias, your choice), coarsely chopped. For deeper flavor, toast the nuts first.

Optional garnish:
Chives or green onions, thinly sliced
More chopped nuts

Directions:
In a bowl, mash grated cheddar, butter and cognac together with a large fork until well mixed. Fold in nuts. Transfer to a covered container, and store in the fridge for at least 2 days to allow the spread to “ripen” and blend flavors.

Hope you’ve enjoyed today’s “virtual day trip” to visit some of the Bay Area’s best cheesemakers. I’ll look forward to continuing our travels together!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I’ll be back soon, my friends, with more “Drink Wine With Dinner®” recipes, pairings, and Wine Country happenings to share with you.

Until then,
Cheers and happy tasting –
Rosina

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

••• CHECK OUT MY EBOOK – ON SALE – “SPRING SPECIAL”! •••
••• Food and Wine Pairing – The Easy Way! Now Just $3.99 •••

Spring Special – only $3.99 (was $9.99)! Don’t miss “Rosina’s 5 Non-Rules for Pairing Wine with Food,” “10 Wines – 10 Pasta Recipes” and lots more – in Food and Wine Pairing – The Easy Way! (a Drink Wine With Dinner® Book)




 
PS – Want to make the foods you love taste even better? Click Here for your free download of “Rosina’s 5 Non-Rules for Pairing Wine with Food”!

Want a foolproof way to pick a tasty bottle of wine – no matter what’s for dinner?

My “edutaining” eBook, Food and Wine Pairing – The Easy Way! has the answers.

Download your copy for only $3.99 – less than a latte!

And be sure to tell your friends!




 
PS2 – Bonus – Did you grab your free download of “Rosina’s 5 Non-Rules for Pairing Wine with Food”?

Great! You’re now a member of the fun, interactive Drink Wine With Dinner Club.

More details soon – See you on the inside!
Cheers,
Rosina

 

A close-up pic of wine "tears" (aka "tears"), from scientist Dan Quinn. Click for video.

A close-up pic of wine “legs” (aka “tears”), from Princeton scientist Dan Quinn. (Click for video.)

Welcome back, my friends! Today, I have an odd little story for you, from waaay back in the day…

I was just starting out in the wine biz, and when I heard someone say their glass of wine had “legs,” I half-expected it to get up and run away. 😉

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I snapped this during a tasting at Roche Winery in Sonoma. Even when the wine glass is almost empty, you can see the tears.

I snapped this at Roche Winery in Sonoma. The glass is almost empty, but “wine tears” still show in its shadow.

Next, I heard “Yeah. Just look at those *tears*!”

Sheesh. Now the thing’s not just running, but it’s *crying* too. [click to continue…]

Fred Buonanno, co-owner of Philo Ridge, pours me a glass at the Anderson Valley Pinot Noir Festival.

Welcome back, my friends!

We’ve declared this entire last week of May #NationalWineWeek because, well, one measly day isn’t nearly enough.

I’ve always been one to make the most of good times. Heck, I not only celebrate my own birthday for a whole month, but I get an extra week’s head start in the previous month with several friends who are enjoying theirs.

And any month of the year, when someone pulls a cork or turns a spigot, I get a little “happy dance” feeling that the wine’s about to start flowing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another “National Hamburger Month” recipe, this time for Pinot Noir. Sautéed shiitake mushrooms, caramelized onions, and aged gouda, all rich in umami (the “fifth taste”) make the burgers taste better with Pinot – and can also make the Pinot taste better!

Not only can wine can enhance just about any meal; but it can also, in the best circumstances, be enhanced by the food as well.

(You can *Click Here* to download your free “Rosina’s 5 Non-Rules of Pairing Wine and Food” guide.)

Anyone who has ever added some herbs, spices or other seasonings while cooking a basic dish, or enhanced it afterwards with a sauce, knows that building in extra flavor can improve the dish tremendously.

Taking that a step further: At the table, bringing in the flavors of your chosen glass of wine can do exactly the same thing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another variation on the basic burger, this time to go with Chianti. I started with bison (in Tuscany, Chianti is often served with game meat) and slathered on some rosemary aioli after grilling (rosemary is a favorite Tuscan herb).

In fact, it’s as if the wine itself is acting as a sauce for the food. And you can change up what the dish tastes like when you take a bite, depending on exactly what wine is in your glass.

Now, let’s take *that* a step further. You can make the whole tasting experience even *more* fun by trying two or more wines with the same dish.

For anyone who loves to cook (or even loves to *eat*!), this very straightforward approach – where a sip of one wine makes your food taste one way, and a sip of another wine makes it taste another way – can open doors to a whole world of new flavors.

This may be National Wine Week, but as far as I’m concerned, exploring flavors this way is a great way to go, all year round!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I’ll be back soon, my friends, with more “Drink Wine With Dinner®” recipes, pairings, and Wine Country happenings to share with you.

Until then,
Cheers and happy tasting –
Rosina

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

••• CHECK OUT MY EBOOK – ON SALE – “SPRING SPECIAL”! •••
••• Food and Wine Pairing – The Easy Way! Now Just $3.99 •••

Spring Special – only $3.99 (was $9.99)! Don’t miss “Rosina’s 5 Non-Rules of Food and Wine Pairing,” “10 Wines – 10 Pasta Recipes” and lots more – in Food and Wine Pairing – The Easy Way! (a Drink Wine With Dinner® Book)




 
PS – Want to make the foods you love taste even better? Click Here for your free download of “Rosina’s 5 Non-Rules for Wine and Food Pairing”!

Want a foolproof way to pick a tasty bottle of wine – no matter what’s for dinner?

My “edutaining” eBook, Food and Wine Pairing – The Easy Way! has the answers.

Download your copy for only $3.99 – less than a latte!

And be sure to tell your friends!




 
PS2 – Bonus – Did you grab your free download of “Rosina’s 5 Non-Rules for Wine and Food Pairing”?

Great! You’re now a member of the fun, interactive Drink Wine With Dinner Club.

More details soon – See you on the inside!
Cheers,
Rosina

 

White wine with fish? Not necessarily! It’s the type of fish you use, and what you do with it, that make the difference.

Welcome back to Drink Wine With Dinner®, my friends – and Happy National Wine Day!

Yes, I know. “National Wine Day” is just like “Drink Wine With Dinner® Day” (*Click Here* for details on the annual August holiday!) for those of us who enjoy their vino… well, anytime.

But heck, it *is* a great excuse. And it makes any old day a prime potential party day!

In fact, starting today, I’m taking the reins here – and declaring this whole week National Wine *Week*! [click to continue…]