Food

I recently realized that for someone who grew up on Italian wines, I have seemed to cast them aside over the past five years. Until I started blogging, I think I believed that wines were only made in Italy. Now I know better. That may be the single most important thing I learned because of my blog. This week, I decided to get back in touch with the fantastic wines I have always loved. So, for the rest of June I'll be drinking only the wines of Italy.I am starting with a region of Italy that I have little knowledge of. I have tasted only a few of the wines from the Veneto wine region. Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient Venetian Republic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines. For now though, I am tasting their fabulous red wines.The first wines of Veneto that I opened were produced by the Allegrini Estate. Based in northeastern Italy, the Allegrini Estate is steeped in the culture and heritage of Fumane di Valpolicella, a small village just north of Verona. Since the 16th century, the Allegrini family has handed down grape growing and wine producing traditions from one generation to the next. Records reveal that the family played a prominent role in the local community as one of the most important land-owners, involved in agricultural work and upholding local traditions. In modern times, the well-earned Allegrini reputation is considered to be a direct result of the intelligence and hard work of Giovanni Allegrini, an instinctive man who dedicated his resources to the land and innovative wine-producing techniques. Giovanni was among the first to question local viticultural procedures, and as a result, he revolutionized accepted practices, while combining the science of enology with strict grape selection to create several of Valpolicella’s most famous wines. Today, Giovanni’s children continue his legacy.Photo by ShirleyDisclaimer: Samples submitted for review.First evening, with cheese pizza, we opened the Allegrini Valpolicella 2011 (SRP $15). Valpolicella is arguably the most famous red wine to come out of the Veneto wine region in north-eastern Italy. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Allegrini is made of 65% Corvina, 30% Rondinella and 5% Molinara.Aromas were all cherry with a little blackberry and ripe black plum. On the palate I got all light red cherry with some acidity and hints of spice. The finish was moderate with ripe fruit and spice. A very nice light and versatile red wine that paired well with the cheese pizza. This wine will also be a very nice summer BBQ wine paired with chicken, veal or a mixed grilled veggie dish. Add some pepperoni or burger meat to your pizza, or try with pasta and your favorite red sauce. Very Highly RecommendedThe Valpolicella, I thought, would be hard to follow, but the Allegrini La Grola 2009 (SRP $28) was so much more impressive. A very rich ruby red color lead to aromas of cherry, blackberry, black currant with hints of freshly roasted coffee beans and herbs in this blend of 80% Corvina Veronese and 20% Syrah. A very smooth mouthfeel with lots of ripe berries and some tobacco and some licorice notes. The finish was very lengthy with tons of ripe cherry and a little toasted oak. We served this wine with Chicken Parmesan and pasta. Much more full bodied than the Valpolicella and much more eloquent. My favorite Italian dish has always been Chicken or Veal Parmesan and I instinctively always lean towards Chianti or Brunello and have not given a chance to the wines from Veneto. That will have to change after tasting the Allegrini La Grola. For heft

The Days of Wine and Lavender at Matanzas Creek Winery on Saturday, June 29th from 12 to 4pm is back! This popular, annual wine event offers an immersion of the senses as guests stroll through vibrant lavender gardens while sipping Matanzas Creek's bright and refreshing wines. The Bennett Valley winery's two-acre lavender garden will be in peak bloom, with its more than 4,500 individual lavender plantings creating a sea of purple and perfuming the air with their heady scent.

Red Beans And Rice is a lovely side dish that has a unique and incomparable taste. This Red Beans And Rice recipe is fantastic and I often serve it in the afternoons when everyone is home.

Dissolve the yeast in the water. Let stand for 5 minutes. Stir to dissolve. Using a small paper sack on your scale, weigh out a total of 2 pounds and 3 ounces of flour. Make a sponge of the water and yeast, together with 4 cups of the weighed-out flour. Whip for 10 minutes with an electric mixer. It will pull away from the side of the mixing bowl. Add the salted water. Add the remaining...

Potatoes fried in Microdac style, you will not get this recipe anywhere else.

Buffalo Chicken Wings is an amazingly delicious recipe. Try this Buffalo Chicken Wings; I bet you will have a huge fan following for this one.

Clean the squid. Remove the heads from the bodies, and clean the body tubes. Cut the tentacles from the heads, and chop fairly fine. Set aside. In a saute pan, saute the yellow onion in 1/4 cup olive oil until golden. Add the chopped squid tentacles, chopped parsley, and dill weed. Saute for a moment or two more, and then add the drained parboiled rice. Also add the tomato paste, 1/2 cup...

Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food blender for 1 minute. Add the cream cheese. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Pour into the spring-form pan. Bake in the lower third of a 325°...

Brown the onion in the bacon fat, along with the garlic. Add the pork, and cook for about 20 minutes. Add the sauerkraut, tomato paste, paprika, caraway seed, and soup stock. Simmer for about 45 minutes, until the sauerkraut is soft. Thicken with the roux, and correct seasoning (you may wish to add pepper or a pinch of sugar).

Cream Of Broccoli Soup is an amazingly delicious recipe which cannot just escape your guest's attention in any party. Serve this Cream Of Broccoli Soup to them, I bet everyone will praise for your creativity.