Category Archives: Food

Sweets for My Sweet: A Dessert Food + Wine Pairing

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Hello, sweet readers! I hope you enjoyed your Valentine’s Day, and hopefully the fun is continuing into this week and beyond. Love should not be limited to just one day, am I right? 😉

I apologize for not having this post up in time for Valentine’s Day; full-time life has a way of being full-time. No complaints. Even though February 14th has come and gone, this is something you can enjoy anytime just for the fun of it; no reason needed. ❤

Andiamo! Today, we’re zipping over to Italy in our wine glasses; to be specific, the Piedmont region of Northwest Italy, which is famous the world over for a sweet, sparkling dessert wine: Moscato d’Asti.

I recently shared with you how sparkling wine is made, via the traditional method and the tank method. There is a third way known as the Asti method, which we’ll talk about now.

While your traditional and tank method sparkling wines (e.g. Champagne and Prosecco) begin with dry wine, sugar, and yeast, an Asti method sparkling wine starts with grape juice and yeast. The yeast begins to ferment the grape juice in a sealed, pressurized tank. The initial carbon dioxide created from fermentation is allowed to escape, but then along the way the tank is resealed and additional carbon dioxide generated is trapped inside, creating bubbly wine. Before the yeasts completely eat all the sugars and create a dry wine, they are stopped via filtration and removed. This means there is still sugar (sweetness) left, and thus you have a sweet, low alcohol, sparkling wine.

So what is Moscato d’Asti and why choose it for Valentine’s Day? Or for any time?

  • Muscat (Moscato is the Italian name) is one of the earliest domesticated wine grapes: a supremely aromatic white grape variety hailing originally from Greece. When you hear the phrase, “nectar of the gods”, I imagine the Greeks could have been talking about Muscat wine. And it’s funny because ambrosia, the canned fruit cocktail/whipped cream/marshmallow salad, is a potent aroma of the wine.
  • It tastes REALLY good! It’s a delicious dessert wine that will please someone who maybe is not a “huge wine drinker” but it will also please a connoisseur. It’s a famous wine of the world you just need to know about.
  • It tends to be pretty affordable, so you can spend your extra money on other things for your loved one(s).

There are a number of options on the market, but I went with this entry-level one because it is delicious, widely available, and also I love the blue glass bottle:

Risata Moscato d'Asti

Risata Moscato d’Asti

  • $10.97 at Total Wine & More
  • 5.5% ABV
  • Pale lemon color
  • Sweet!
  • Light body
  • Low alcohol
  • Delicate, fizzy bubbles
  • Aromas of seashell, honeysuckle, pear, lime, orange, stone fruit, honey
  • Flavors of grape, peach, tangerine

This wine is obviously plenty delightful on its own; it is, after all, a dessert wine.

But believe it or not, Moscato pairs beautifully with desserts. Wedding cake never met a better match.

Don’t believe everything you hear about “champagne and chocolate” or “champagne and cake”. If you’ve ever actually put those things together in your mouth at about the same time, you know those combinations are heinous, and I do not use that word lightly. All kinds of foul and nasty flavors that never should be are suddenly at war on your palate.

Please. Spare yourself and your loved ones the atrocity and serve Moscato with your wedding cake.

For this pairing, I baked some sugar cookies with vanilla buttercream frosting. I even tried a cookie (or two) with a glass of Moscato, just to make sure it wasn’t going to be horrendous.

Spoiler alert, it was anything but! You are going to love this! ❤

All this tasting and experimenting is hard work, but that’s my job as a wine blogger: to serve you and protect you from vile food and wine pairings. And I take my duties seriously! 🙂

These cookies are buttery, scrumptious morsels that say “I love you” in every bite. They are also customizable, in that you can play up the flavors in the buttercream frosting to complement the flavors in your Moscato. Think vanilla or almond extract, citrus zest, maybe even a touch of peach or pear juice/syrup? Just pick one flavor at a time, though. 🙂

Sugar Cookies with Vanilla Buttercream Frosting

“Take me to your Moscato….”

Sugar Cookies with Vanilla Buttercream Frosting
(Heavily modified from the sugar cookie recipe in The Cookie Book by Rebecca Firth)
Makes approximately 48 cookies
*If you do not have a large-capacity stand mixer (6-8 quarts), this recipe will be taxing on your mixer (it’s a huge quantity of cookies). Halve the recipe, if you want. I would advise using an electric hand mixer or your own brawny muscles and a very durable spoon. 🙂

The Cookies

Ingredients

  • 24 T unsalted butter, room temperature
  • 1 1/4 c. granulated sugar
  • 1/4 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp. real vanilla extract
  • 3 1/2 c. all-purpose flour
  • 1 c. bread flour
  • 1 tsp. sea salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Instructions

  • In a large bowl, whisk together the flour, bread flour, sea salt, baking powder, and baking soda. Set aside.
  • In an electric stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar and mix on medium for about 4 minutes, until light and fluffy.
  • Scrape down the sides and bottom of the bowl. Add the eggs and vanilla and blend completely, scraping down the sides of the bowl as needed.
  • Add the dry ingredients to the butter mixture and run the machine for 1 minute more, or until blended.
  • Preheat the oven to 375° and cover several baking sheets with parchment paper.
  • Grab a slightly larger than a tablespoon amount of dough, roll it in to a ball, then flatten slightly between your palms and make a slight downward indentation in the middle (for easier frosting later on). Place cookies on baking sheets spaced about 1 inch apart from each other.
  • Bake one sheet at a time for about 12-14 minutes, until lightly browned around the edges. This will depend on your oven temperature, how many cookies are on your tray, and the size and thickness of your cookies. Eyeball it.
  • Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Buttercream Frosting

Ingredients

  • 8 T unsalted butter, room temperature
  • 2 1/2 c. powdered sugar
  • 1-2 T milk
  • 1-2 tsp. extract, fresh fruit zest or fresh fruit juice to flavor, optional (but recommended!)
  • Gel food coloring, optional
  • Sprinkles, optional

Instructions

  • To make the buttercream, in an electric stand mixer fitted with the paddle, add the butter, powdered sugar, and milk. Mix on medium until smooth.
  • Add in any extracts for flavor or food coloring, if using.
  • Add more powdered sugar in 1 T increments if the buttercream is too thin, or, conversely, add more milk in 1 tsp. increments if the buttercream is too thick. Proceed with sprinkles, if using.
  • Frost your cooled cookies. Since this frosting contains milk, everything will need to be stored in a covered container in the fridge for up to one week.

Is your sweet tooth stimulated? For additional Valentine’s Day food and wine inspiration, check out some past posts:

Barbera
Snickers Cheesecake
Grape Galette and Sparkling Wine
Dark Chocolate and Ruby Port
White Chocolate and Orange Muscat
Charcuterie and Wine Pairings
Milk Chocolate and Brachetto
Chocolate and Brachetto

Cooking With Red Wine Part I: Boeuf Bourguignon

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Hello readers! How the heck are you? And how about those Seahawks?!!! Can we steal “my oh my” from baseball? Seems appropriate. Thanks, Dave. 😉 

I am so sorry it has taken me so long to get back on here… c’est la vie, as the French say. Ooh la la, what a convenient segue….

A long while ago (in a blogoverse of yore), I did a post on cooking with white wine, along with an accompanying recipe. While cooking with white wine is all well and good for the typical chicken and seafood crowd, there are so many dishes with bold, rich, and hearty flavors that call for nothing less than red wine. Red wine will enrich your cooking with amazing depth and character in a way that ordinary beef stock or water just will not. As a science experiment, I encourage you to make a dish you love that calls for red wine or beef stock and make it twice, once with stock and once with wine. And then tell me which one tasted better.

This is the first in a (long-delayed) series of posts on cooking with red wine, in which I will share some different red wines and how to use them in a specific recipe (or to pair them with a specific recipe). I have had these recipes and ideas tucked away for a long time but the nice thing about these dishes and wines is that they are classic and never go out of style. By doing this, I hope to encourage you to cook some real, nourishing food and see how great it can be to incorporate red wine into your cooking! ❤ (Especially with an important football game coming up). 😉

Boeuf Bourguignon is a traditional dish from the French region of Burgundy (Bourgogne, in French). It’s a hearty stew with beef, mushrooms, carrots, and onions (among other things), cooked and simmered slowly with herbs, spices, and liquids, especially red Burgundy wine. It is served with cooked egg noodles or mashed potatoes. You can’t level up much higher than this for comfort food.

Naturally, les Bourguignons use the namesake wine of their region, bourgogne rouge, to create their namesake dish. Just so we’re clear, all red wine from Burgundy is Pinot Noir. This is basically entry-level Burgundy. As I mentioned before in my previous post (which has lots of additional tips on cooking with wine, check it out), you want to make sure that the wine you cook with is a wine you would also want to drink on its own.

The bottle I selected was simple and perhaps a bit underwhelming, but it fit the bill and was actually pleasant to drink on its own. It was easy to find at Total Wine. Any authentic and affordable bourgogne rouge is what you’re looking for.

Heritiers Benoit Pepe Maurice Bourgogne Pinot Noir

Great label. Since it’s French, I couldn’t resist saving my photo in noir et blanc. 🙂

Héritiers Benoit Bourgogne Pinot Noir “Pépé Maurice” 2023
Price around $20 at Total Wine & More
13% ABV
Total Wine’s tasting notes (sorry, I either slacked and did not record any, or I misplaced them – I was busy cooking, after all): “A bright bouquet of ripe black cherry, red fruits and floral notes. The midpalate is rounded with notes of licorice and chewy tannins, yielding to a fruity fresh finish.”

This wine is just what the chef/sommelier ordered for “Boeuf Bourguignon,” the famous French dish celebrated in the book and movie, Julie and Julia. While this isn’t the recipe from Julia Child’s grand tome, Mastering the Art of French Cooking, it’s my personal spin on the Better Homes & Gardens cookbook recipe for Boeuf Bourguignon, which is not too hard to make and is a hit at the dinner table. It’s all taken from the French, ultimately.

For me, personally, I think beef demands a heartier, more tannic red, so in other beef stew recipes I would actually use a Cab or Merlot. But since I’m striving for authenticity here with the wine, I went with a true French Burgundy (Pinot Noir). It’s definitely lighter but still yields a very tasty dish.

Of course, if you want to play around and have fun, use just about any dry red wine you have on hand. So American of me. But try the French Burgundy first – it’s good to open the eyes of our palates (horrible mixed metaphor, my apologies) to the broader world of wine.

So go ahead, invite that special friend over that you haven’t seen in a while and have a richly comforting meal, glass of splendid wine, and turn on Julie & Julia for the fun of it. Your Julia Child accent might get pretty funny after a glass or two of vin rouge. 🙂

Julia Child Halloween Costume

Me as Julia Child for Halloween, many moons ago. The witch wanted a few swigs of my cooking sherry.

The Rambling Vine’s Boeuf Bourguignon
Adapted from the recipe in the Better Home & Gardens’ New Cookbook, 14th ed. Meredith Books 2006
Makes 6 main-dish servings | About 2 hours from prep to finish

Ingredients

  • 1 lb. boneless beef chuck roast, cut into 3/4-inch cubes
  • 1 T cooking oil
  • 1 1/2 c. chopped onion (3 medium)
  • 2 cloves garlic, minced
  • 1 1/2 c. Burgundy/Pinot Noir wine
  • 3/4 c. beef broth
  • 1 tsp. dried thyme, crushed
  • 3/4 tsp. dried marjoram, crushed
  • 1/2 tsp. salt
  • 2 bay leaves
  • 3 c. whole fresh mushrooms
  • 2 c. 3/4-inch pieces carrot (4 medium)
  • 1 c. pearl onions, peeled, or frozen small whole onions
  • 2 T all-purpose flour
  • 2 T butter, softened
  • As many slices of cooked and crumbled bacon as you like (the original recipe calls for 2 – who makes 2 slices of bacon at a time?)
  • 3 c. hot cooked egg noodles or mashed potatoes

Instructions

  • In a 4-quart Dutch oven, brown the meat in hot oil. Add the chopped onion (no pearl onions yet!) and garlic and cook and stir until meat is brown and onion is tender.
  • Stir in wine, broth, thyme, marjoram, salt, 1/4 tsp. black pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 more minutes or until meat and vegetables are tender. Discard bay leaves with a flourish.
  • In a small bowl, stir together flour and butter to make a smooth paste (called a roux by the French); stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in crumbled bacon if you haven’t already eaten it (make more than two pieces of bacon, people!). 🙂
  • Serve with hot noodles or mashed potatoes (you pick, but it does need a carb base) and, mais oui, a glass of bourgogne rouge.
Boeuf Bourguignon

*Cue salivation….

Have you ever made Boeuf Bourguignon? Do you have a special wine you prefer to cook with? Do you love Julie and Julia as much as I do? Comment below!

National Wine and Cheese Day: Four Great Pairings to Get You Started

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Greetings, readers! Whew, it’s been a minute, hasn’t it? I survived my first spring as a sports mom… hence the unintentional crickets for several months. But I’m missing our wine chats. Now that it’s summer and I’m enjoying life at a slower pace for a while (please God, no tragedies or health issues this summer), I can refocus and get back on here. Because grape gossip is irresistible! 🙂

Today is National Wine and Cheese Day! Special salutations to my fellow enophiles and turophiles (cheeseheads)! It is our day to celebrate two of nature’s most magnificent contributions to the human diet, and to stand in awe of their joint power and beauty. Coincidentally, an especially Happy Birthday to my dear sister today! xoxo

I like to have fun with the many wine holidays out there. There’s even an International Xinomavro Day, if you can believe it (it’s a Greek red wine). Calendar holidays give me some structure to follow when creating blog posts and picking what to post on when. So when I looked at my list of blog drafts and saw National Wine and Cheese Day approaching, I knew this would be a good time to share with you several tried-and-true wine and cheese pairings (and, mainly, to get my butt in gear and do a post already).

Several years back, during the pandemic, our lives depended not only on our ability to stay safe but on the need to keep ourselves entertained during intense boredom and isolation. I did my best to keep things lighthearted (see my post on blind tasting). 🙂 When ordering takeout from restaurants lost its luster (ah, memories of soggy and saggy fries and lettuce in cardboard), I decided to try something festive, fun, and different.

I love sitting outside on our deck on a beautiful day, taking in the sky and the trees. So I decided the only thing that could possibly improve on an already idyllic situation would be to have an evening of culinary matchmaking, in which I set several cheeses up on first dates with several bottles of wine. It’s one of the easiest dinners in the universe and one of my kids’ favorite ways to eat dinner (minus the wine, of course — see also crackers, fruit, charcuterie). 🙂

So here is the wine and cheese menu I put together.

Cheese Board

The stars of the show. On the left are Parmigiano and Herbed Goat Cheese. On the right are Brie and Manchego. No autographs, please.

Wine and cheese are both ancient fermented foods that through fungal finessing and microbial magic become so much more than merely grape juice and curdled milk. When they join forces, it’s a gustatory revelation of sheer delight.

But with so darn many wines and cheeses, how to pick what to go with what? I did some research, compiled some promising looking suggestions, and based on what I found put together this particular wine and cheese menu. I can vouch wholeheartedly that these wines and cheeses make for lovely pairings! And don’t sweat the brands too much – just buy what you can find in that wine or cheese category!

1) Prosecco and Parmigiano-Reggiano
La Marca Proseccoicon
This was one of my favorite pairings on the whole menu. Salty, nutty, umami Parm and sweet, fruity, fizzy Prosecco need to make much more regular appearances at my house! I hadn’t really cut into a wedge of Parm and eaten it – I’d only ever grated it onto food, mainly pasta and soup dishes. The full-on texture of the Parm was something I’d never really experienced before. The crunchy nugget “crystals” in the cheese actually form when the cheese ages: the proteins break down and the individual amino acid tyrosine becomes concentrated and forms crystals. When matched with Prosecco’s bubbles, it’s molto delizioso!

2) Rosé and Goat Cheese
Acidic rosé wine both complements the tang of and contrasts with the fatty creaminess of goat cheese. It puts you in a very, je ne sais quoi, French state of mind. The light berry, stone fruit, and mild vegetal flavors of rosé with the goat cheese are reminiscent of a summery salad. I used Dark Horse Rosé which is surprisingly good for under $10/bottle, as all Dark Horse wines are priced in that arena. And the herby goat cheese I used was very tasty with the wine. Très délicieux!

3) Pinot Noir and Brie
La Crema Monterey Pinot Noiricon
Speaking of a French state of mind, it truly does not get more French than Pinot Noir and Brie. For this pairing, I did use a California Pinot Noir but it still went very well with the Brie. It could be because I’m more familiar with Pinot Noir than other wines, but I think Pinot Noir makes for an especially interesting wine to pair with cheese, because there are so many very different styles and types of Pinot out there and you can play on the specific flavors in your specific wine with the cheese (for example, you can emphasize an Oregon Pinot Noir’s mushroom/truffle notes by pairing it with pecorino tartufo cheese). This is a classic pairing that takes a lighter, more acidic and aromatic red wine and puts it with a rich, creamy, singularly flavored cheese. It is scrumptious.

4) Rioja and Manchego
This was my other favorite pairing of the night! Oh. Yum. Leathery cherry and spiced Rioja (Tempranillo) went perfectly with Manchego, a Spanish sheep’s milk cheese. ¡Muy delicioso!

Wine and Cheese Pairing Party

Take a bow: Prosecco, Rose, Pinot Noir, Rioja.

So there you have it. It sounds more like International Wine and Cheese Day, with the Italian, Spanish, and French contributions.

At this point in my life, I’ve put together at least one other wine and cheese pairing feast at home. The menu above, however, was delicious and doable, and is ideal for celebrating your first National Wine and Cheese Day. The featured wines and cheeses, I feel, are pretty widely available and interchangeable (you don’t have to worry too much about getting a certain brand, etc.), so my advice would be to start with the above menu and then go from there.

I don’t want to promise I’ll post on other wine and cheese pairings soon, because you know my track record of posting regularly can be very intermittent, but I think that wine & cheese is a topic all of us on here can appreciate, so I do plan to do more in the future.

How about you? Do you have any must-try wine and cheese pairings we should know about? Please share and comment below!

Gourmet Essentials for Wine Lovers, Elevate your summer pairings with these products.

On a Lighter Note: A White Chocolate and Wine Pairing for Valentine’s Day

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Happy Valentine’s Day, readers! I hope you’ve got some indulgent treats awaiting you today, perhaps a special bottle of wine or your favorite dessert? If not, I have a pairing I hope you will really like.

Valentine’s Day typically calls to mind images of dark chocolates nestled romantically together in a box and sleek, alluring bottles of red wine. But since I’ve already covered what to pair with milk chocolate, dark chocolate, and what to pair with sparkling wine, I wanted to explore uncharted territory: I became curious about what to pair with white chocolate. I’m sure there are some people out there who prefer white over milk and dark chocolate. Sure, white chocolate isn’t *true* chocolate because it lacks cocoa solids and only contains cocoa butter, but that doesn’t mean it isn’t a delicious treat. To me, there is a time and an occasion for every type of chocolate! 🙂

But is there a wine for every type of chocolate, especially white?

White chocolate is very rich, sweet, and creamy, and calls for something that can handle its weight and richness.

Last year, for fun, I paired some white chocolate with Pinot Noir and then with Sauvignon Blanc. In both instances the pairings were flops and tasted less than desirable. Of course there may be certain versions of those wines out there that randomly would work well with white chocolate, but if I don’t like something when I try it, I am certainly not going to recommend it to you. Bad wine and food pairings can be truly awful!

But there has to be something, right?

I am probably not the first one to invent this pairing, so I won’t take credit for it; in fact, I most likely encountered it while reading about wine (what else is there to read about?). It occurred to me that pairing white chocolate with orange Muscat, a white wine that can be made in a sweet dessert style, would create that amazing flavor combination of orange and vanilla, like an orange creamsicle. Anyone remember the Dixie® cups with the swirl of orange sherbet and vanilla ice cream? The ones that came with the little flat wooden spoons?

I love that flavor combination, so I sent my husband to pick up a bottle of orange Muscat and some white chocolate bars so we could conduct some scientific research (that is what I call drinking wine and pairing it with food in my house. Best science class you’ll ever have.). 😉

Here is what our research yielded:

Quady Electra Moscato 2022

Quady Electra MoscatoWhite Chocolate

  • ABV 4.5% (super low!)
  • $11.49/bottle (whoa, also super low, very helpful right now)
  • Pale gold color
  • Light bodied, nice refreshing acidity, sweet
  • Aromas/Flavors: “millions of peaches, peaches for me” | honey, grape, Muscat aromas
  • Serve chilled
  • Admittedly, this is quite sweet wine, and rather simple, but it works beautifully with the white chocolate.
  • It really is reminiscent of tangy orange sherbet and smooth, creamy vanilla ice cream.
  • Pairing it with white chocolate was delightful and seamless.
  • But word to the wise – only use plain white chocolate! We tried a hazelnut white chocolate bar with this wine and it was gross. Try the brands Private Selection or Lindt, for example.

I like this pairing because it’s a little different, a little more unique than chocolate truffles and red wine (or heaven forbid, sparkling wine – great to drink just separately from chocolate).

It’s rich yet light, sweet, floral, creamy, delicious. It’s like Valentine’s Day in its purely innocent form: cute, flirtatious, fun and easygoing. There are no clashing flavors, making it an entirely pleasant experience. Phew!

I can get serious and sullen sometimes, turning inward and becoming preoccupied with gloomy thoughts. Forget the outside world, which is serious and sullen enough on its own; my own inner world can brew more than its fair share of despair.

At those times I have to remind myself to reject negative thoughts and lighten up. I’ve even started re-watching the TV series The Office because it still makes me laugh out loud, every episode, after all these years. How it is a 25-year old show now is beyond me.

I think this white chocolate and orange Muscat pairing works that kind of magic.

Here’s to lightening up.

Cheers, and Happy Valentine’s Day! 🙂

Hula²: Pork Sliders and Sparkling Maui Pineapple Wine

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Aloha, readers! I don’t know what the weather is like where you are, but for the last several weeks we have had nothing but blue skies and full sunshine, albeit with freezing temperatures. If you didn’t have to feel the cold, and ignored the bare trees, you would think you were somewhere warm and humid. Somewhere tropical, even.

Let’s take a break from our usual Cab and Chardonnay and venture into other realms and regions for wine. Let’s entertain some novel possibilities. As you know, wine can be made from more than just grapes; see my past posts on blackberry wine and mead, for example.

Today I’m going to take you on a whirlwind tour to Maui, introduce you to a delightful sparkling pineapple wine, and rock your world with to-die-for Hula Pork Sliders. This is a food and wine equation that yields exponential bliss – read on!

Maui Wine signLast April I was fortunate to travel to Maui and enjoy an afternoon wine tasting at Maui Wine, in the Ulupalakua upcountry. If you are a wine lover who happens to be vacationing on Maui, this is definitely worth the drive up the mountain. Behold the beauty! You can learn more about the Maui Wine experience here.

Maui Wine Tasting RoomAt this idyllic winery, with a rich and varied history (the King of Hawaii used to party here), you can do tastings that feature pineapple based wines, whites, or reds. They gladly poured us tastes of other wines even if those wines were not on our flight. Lovely aloha spirit. 🌺

My favorite red wine that day was the 2022 GSM, from grapes grown in the Ulupalakua Vineyards AVA. It’s a blend of 69% Syrah, 18% Grenache, and 13% Malbec. I believe I enjoyed it more than the single varietal wines. Sometimes at a winery it’s the opposite; I prefer the single varietals over the blends. Maui Wine Tasting RoomOther favorites were the Lokelani Sparkling Rosé and Lehua Raspberry Dessert Wine (made from raspberries from Walla Walla, Washington – on Maui!). Tart, light, just the right amount of sweet. Scrumptious! And I’m in love with this label (Valentine’s is coming soon, ahem). Maui Wine Lehua Raspberry Dessert Wine

But the wine I want you to really pay attention to is the Hula O Maui Pineapple Sparkling Wine. This was given to me as a gift by my sister and brother-in-law who live there, and I didn’t open it up until after I got home since I was waiting to pair the wine with this special recipe. I think I need to order some more of this wine, it was truly special. Sparkling wine is admittedly not my jam, but this won me over and I will happily imbibe this any time.

Maui Wine uses fine Maui Gold pineapples that are not quite ripe to contribute fresh aromatic qualities to the wine. It is a wine made in the traditional method, the same as French Champagne and certain other sparkling wines. I actually really liked this wine and honestly prefer it to traditional sparkling wine made from grapes, even though some of those are excellent. This wine was pure refreshment and made the perfect accompaniment to the pork sliders.

Hula O Maui Sparkling Pineapple WineHula O Maui Sparkling Pineapple Wine

  • $26/bottle
  • Super pale straw/lightest lemon yellow
  • Light, delicate body with fine perlage (bubbles/carbonation)
  • Semi-dry
  • Aromas of pineapple, macadamia nut, green papaya, toast
  • An elegant sparkling wine that stays true to the character of the pineapples it’s made from

And for the ultimate food pairing with this wine, here is my take on Half Baked Harvest’s decadent Hawaiian-style pork sliders from the cookbook, Half Baked Harvest. Pulled pork is one of the darn tastiest things I have ever eaten, and this recipe just may be my ultimate favorite. Do not let my quick, mediocre photo dissuade you. Enjoy! 😋

Hula Pork Sliders from Half Baked Harvest Cookbook

These are absolutely worth the effort, and pure bliss with the sparkling pineapple wine. Paradise!

Hula Pork Sliders
Recipe courtesy of Tieghan Gerard
Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains
Makes 12 sliders

INGREDIENTS

  • 2 1/4 cups pineapple juice
  • 1 – 1-inch knob fresh ginger, peeled and grated (or use refrigerated ginger paste like I do)
  • 2 garlic cloves, minced or grated
  • 1/3 cup packed light brown sugar
  • 2/3 cup low-sodium soy sauce
  • 2/3 cup ketchup
  • 2-3 tablespoons sriracha sauce
  • 2 1/2 pounds pork shoulder or butt, cut into two pieces
  • 2 tablespoons coconut oil
  • 6 large pineapple rings, halved
  • 12 Hawaiian slider buns
  • 12 slices Swiss cheese
  • 1 1/2 cups shredded green lettuce or cabbage (bagged coleslaw mix works great)
  • Melted butter (optional)
  • Poppy seeds (optional)

INSTRUCTIONS

  • Preheat the oven to 325°F.
  • In a large bowl, whisk together the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, and sriracha.
  • Place the pork in a Dutch oven and pour over half the sauce. Cover and transfer to the oven. Roast for 3 to 4 hours, or until the pork is falling off the bone and shreds easily – check the pork once or twice throughout cooking to be sure the sauce is not reducing too much. If it is, add the remaining sauce as needed to keep the pork moist. The pork should be submerged in liquid at least halfway. Shred the pork and add some of the remaining pineapple sauce to the pot, if desired.
  • Heat the broiler to high with a rack in the top third.
  • In a large skillet, melt the coconut oil over medium heat. Add the pineapple slices and cook for 3 to 4 minutes per side, or until caramelized.
  • Arrange the bottom halves of the slider buns on a baking sheet and add a scoop of pork to each. Top each with a slice of Swiss cheese. Place under the broiler for 1 to 2 minutes, or until the cheese has melted.
  • Top each slider with a slice of caramelized pineapple and shredded lettuce or cabbage. If desired, brush the top of each bun with melted butter and sprinkle with poppy seeds.

A Delicious Discovery for World Verdejo Day

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Happy World Verdejo Day, readers! This may be the fastest blog post I have ever thrown together in a day (pant, pant – June is BUSY!) but the word must go out. The blog must go on! Plus, I also share an easy recipe that will pair exceptionally well with this wine. And, last but not least, drum roll… Happy 100th post to The Rambling Vine! ❤

I first had this wine at a Spanish wine class at Total Wine. As someone who prefers red wines, I tend to reluctantly try white wines with low expectations. But this cheerful and exuberant white made me check my biases and thrust me into full-blown enjoyment. When a white wine makes me say “whoa” after the first sip, I know I’m on to a good thing. It’s also a fantastic price ($16.99) for a truly fantastic wine.

So what is Verdejo? Verdejo is a white wine grape grown in Rueda, Spain. Rueda is a region that uses mainly Verdejo grapes to create amazing white wines bursting with tart acidity and plush, full fruit flavors. If you’re a New Zealand Sauv Blanc fan, wait until you give this a try!

Check out the Finca Vallejo Rueda Verdejo 2022:

Finca Vallejo Rueda Verdejo 2022

Love the label

  • $16.99/bottle
  • 13% ABV
  • Rich, pale gold color
  • Knockout aromas of lime, peach, grapefruit, fennel, melon, etc.
  • Light body with plush, creamy mouthfeel
  • Powerful, refreshing acidity curtailed by juicy citrus fruit flavors
  • Screams “I wanna party with some seafood!”

My “recipe” for fish tacos is simple in the extreme, but wonderful. We all need more easy-to-pull-together dinners. Four basic ingredients. Try it when you’re floundering for what to make for dinner (pun unintended, or not). 😉

The Rambling Vine’s Fish Tacos in a Cinch

  • Flour tortillas (or tortilla/wrap of your choice)
  • White fish fillets of your choice (cod, rockfish, halibut, etc.)
  • Bagged coleslaw mix
  • Brianna’s ® Home Style Creamy Cilantro Lime Salad Dressing

Warm your tortillas so they’re pliable. Cook your fish to doneness: throw several fillets on a baking sheet lined with parchment paper. Brush fish with some olive oil, salt, and pepper (keep it simple – the dressing will add more flavor later). Bake in the oven at 400 degrees for 18-20 minutes or until cooked to a safe internal temperature of 145 degrees.

For each taco, lay a tortilla flat on a plate, lay on a fish fillet, scatter on a handful of coleslaw mix, and then drizzle on the Brianna’s ® Home Style Creamy Cilantro Lime Salad Dressing (don’t skip that). You’re done!

Brianna's Home Style Creamy Cilantro Lime Dressing

Love this brand and this dressing!

Pour a chilled glass of this Verdejo to go with your dinner and pretend you’re in Rueda, Spain or other warm sunny location of your choice.

Happy Verdejo Day! Let me know if you try the recipe or the wine. 🙂

Pinot Noir & Tempranillo Dance the Mitote in Alumbra Cellars’ Red Blend

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I love it when I get to tell you about wines that “grab” me.

These wines are different. Compelling. Unique. Doin’ their own thang. And, they’re really, really good.

These are the wines that stop me in my tracks and I take note of.

After just one sip of this wine at the McMinnville Food + Wine Festival this past March, I committed to a bottle immediately. That bottle was Alumbra Cellars’ 2021 Mitote Red Blend, a surprising blend of Pinot Noir and Tempranillo.

I love blends because they become greater than the sum of their parts. Some of the greatest wines in the world are blends (most notably Bordeaux and Rhône GSMs).

But what I love about this wine is that the blend of grape varieties – in this case, Pinot Noir and Tempranillo – is unexpected and exciting, much like another favorite wine of mine which blends Pinot Noir, Cabernet Sauvignon, and Syrah. It’s not simply another traditional recipe for combining certain grape varieties together; it’s a winemaker’s choice to exercise her vision and realize the potential of two different grape varieties in creating a new style. And in this, winemaker Elena Rodriguez succeeds magnificently! ❤

In Spanish, mitote refers to an indigenous Mexican dance, but it can also mean a party or a scandalous uproar/hubbub. In this case I feel the wine represents less of an  uproar/hubbub and more of a beautiful pas de deux (in Spanish I believe it is “no dos”) between Tempranillo and Pinot Noir; more of a celebration than a brawl, ha ha.

Alumbra Cellars 2021 Mitote Red Blend
14% ABV
60% Tempranillo, 40% Pinot Noir
$32/bottle

Alumbra Cellars 2021 Mitote Red BlendHere are my rambling, effusive tasting notes to give you an idea of the fun carnival of scents and flavors I delighted in. Promise me you will sip some for yourself!

  • Mesmerizing, mysterious nose hinting strongly at cinnamon, cayenne, cumin, pepper
  • Black cherry, bark/wood, blackberry pie à la mode, a sweet minty herbal note (sassafrass?)
  • A bouquet of heady, savory spices but also light, sweet spices
  • Toffee, gingersnap, vanilla, candied rose floral aroma, whiff of leather saddle to tip me off to the presence of Tempranillo
  • Medium ruby with purple core – color actually very close to the purple of the bottle label
  • Medium body, silky smooth texture
  • Minerality showing up
  • No harshness, tartness, bitterness
  • Silky, gentle tannins
  • Warm, prolonged finish
  • More medium body feel even though alcohol level higher

I have no negative criticisms of this wine. Zero.

I foresee this wine going very well with a number of foods, particularly Mexican food.

For a delicious accompaniment to a glass of this wine, grab a bag of your favorite and freshest tortilla chips and whip up this Mushroom Pico de Gallo. I first had a version of this unbelievable dip at a Mexican restaurant in Belfair, Washington. Forget the salsa and bean dips; we couldn’t get enough of this pico and polished off a couple bowls (after that, what’s the point of dinner?). This recipe is the closest thing I could find to what we had in Belfair.

With a little more effort (or another helper), pile some cooked meat on the side and call this dinner!

Some of the best meals to go with wine (I think) are where you just throw a few, simple foods together and then let them all work their collective magic. A mitote. ❤

¡Buen apetito! 🙂

Mushroom Pico de Gallo

Your new favorite dip.

Mushroom Pico de Gallo
Liberally adapted from a recipe by Nina Lee | Food.com

INGREDIENTS

  • 16 oz. crimini mushrooms
  • 1 small red onion
  • 1 jalapeño
  • A giant handful fresh cilantro
  • 4-6 T avocado oil (or olive if that’s what you have)
  • 6-8 T cooking sherry
  • salt and pepper to taste
  • 4 limes, juiced (or to taste – I felt this needed way more acid than the original)

INSTRUCTIONS

  • Finely chop all of the ingredients and mix well in a bowl.
  • Add your avocado oil, lime juice, and cooking sherry to the bowl, mix well, add more if needed.
  • Add salt and pepper to taste.
  • Let sit to allow flavors to meld for about half an hour, if you can even wait that long. Dip in freshest tortilla chips you can find.

Ciao, Frappato: Meet a Charming Sicilian Wine

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Here at The Rambling Vine, I have a tendency to befriend unusual grape varieties: basically, to pick the weird wines. This sometimes results in many a dud (I’m looking at you, $4 bottle of Georgian orange wine), but sometimes I unearth vinous treasure. 🍇 As much as I am a purist and love the classics, I also like to take chances on less common grape varieties. It’s my source of adventure! My philosophy is hey, it’s just wine – if you go wrong, order a different glass or bottle. No biggie (well, unless you’ve really splurged, then that bites).

But I also want this site to be a place with reliable recommendations that are delicious, so I never post on anything I don’t love or that I wouldn’t buy myself. Sure, all of our palates vary, and they even change over time (I’m sure I have one wine on here that I reviewed over a decade ago that I don’t like now). But if you are at least enjoying the majority of the wines I’ve got on here, then I’m doing a pretty good job. 🙂

I was originally planning on saving this wine for a post in November as a Thanksgiving meal wine recommendation, and I still stand by that. But there’s no reason to wait that long to share this special wine with you (plus I have other great wine recommendations for Thanksgiving).

Today, I’m taking the vineyard row less trampled and seeking out something truly exciting and extraordinary. Say, “Ciao, Bella!” to a rare grape from the Mediterranean island of Sicily – Frappato! Tenuta Valle dell'Acate Il Frappato About this wine:
Il Frappato | Vittoria Frappato | DOC Sicilia | Valle Dell’Acate

  • 100% Frappato dry red wine
  • 12.5% ABV
  • Price between $20 – $30, depending on where you purchase
  • Aromas of cranberry, strawberry, and herbs blast out of the glass. I have never smelled anything quite like this wine. This is up there in terms of all-time favorite smelling wines.
  • On the palate: high acid but with soft fruity tannins. Delightful slightly chilled. Made for food.
  • From the winery’s tasting notes: “Aromas are fresh and overpowering with hints of red fruits, blueberries, raspberries, blackberries, violet flowers and sage. Fresh and vivacious flavors with a pleasant and persistent closing. Medium bodied with silky tannins. Best paired with fresh and aged cheeses, Sicilian red tuna, sushi and sashimi.”

I first tried this Frappato along with some other fantastic wines from this same winery at Arista Wine Cellars in Edmonds, Washington. My husband and I were so smitten with this baby we purchased a bottle and then ordered three more shortly thereafter.

The Tenuta Valle dell’Acate estate is in the southeast corner of Sicily and boasts organic vineyards. In the last 15 years or so, the quality of Sicilian wine has improved by leaps and bounds, thanks to better vineyard practices and new folks carrying out the work of growing the grapes and making the wine. As our tasting sheet noted, “It’s a good time to be drinking wine from Sicily.”

This may be true, but caveat emptor! In addition to this wine, I have tried two other Sicilian Frappatos, and neither one was molto bene. So keep in mind that not every Frappato will be as noteworthy as this one. This is the one to get!

To order this wine, purchase here.

As this wine is such a wonderful partner for food, I’ve also got an EASY dinner recipe that goes beautifully with this wine. Here is my riff on Joanna Gaines’ Grilled Raspberry Chipotle Pork Tenderloin from the Magnolia Table cookbook, adapted for the oven instead of the grill. As she states in the recipe introduction, this was the first way she cooked pork tenderloin and it’s been the only way she’s done it since. Ditto!

To round out the meal, serve it with steamed green beans, and either potatoes or rice.

Raspberry-Chipotle Pork Tenderloin
Recipe adapted from The Magnolia Table Cookbook by Joanna Gaines
Yields 8 servings

INGREDIENTS

  • 24 oz. bottle raspberry-chipotle sauce, preferably Fischer & Wieser (too much – save some to serve on the cooked pork)
  • 1/2 cup soy sauce
  • 4 T honey
  • 8 garlic cloves, finely chopped
  • 2 tsp. garlic powder
  • 2 tsp. garlic salt
  • 2 lbs. pork tenderloin
  • Vegetable oil

INSTRUCTIONS

  • Preheat oven to 400°F.
  • In a bowl, whisk together the raspberry-chipotle sauce, soy sauce, honey, garlic, garlic powder, and garlic salt. Place the pork tenderloins in a Pyrex baking dish and pour over the marinade. Roll it around a couple times to thoroughly coat. Cover and marinate in the refrigerator for 6 to 8 hours.
  • Remove the pork from the marinade and place it in a greased baking dish. Brush the pork with some of the marinade, then discard the remaining marinade.
  • Bake until pork reaches a safe internal temperature of 145°F
  • Transfer pork to a cutting board and let rest for 15 minutes. Slice crosswise and serve.
  • Tightly wrap leftover pork in plastic and store in the refrigerator for up to 3 days. Leftover cooked pork can dry out if reheated, but it makes delicious cold sandwiches and a quick taco filling.

Have you tried Frappato? Or made this recipe before? Comment!

Albariño: A Spanish White to Sip this Spring + Recipe

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Happy Spring, readers! We are now fully plunged into the midst of this glorious season (at least for those of us who don’t have allergies). Hopefully you are being met with plenty of sunshine, gentle breezes, beautiful flowers that don’t make you reach for the antihistamines, and wine aplenty! 🙂 🍷

While any type of wine is perfectly fine any time of year, there are certain types of weather and seasonal cuisine that spur us to open up specific bottles for specific times. Ain’t nothing wrong with that.

One white wine that I haven’t gotten to know and appreciate until now is Albariño. I’d heard it praised among “folks who know” but the scant times I’d tried it my world did not turn upside down and it left me feeling “meh” in much the same way most Pinot Grigio does (unless they’re these). Those disappointing recommendations can cause you to question the “experts” and wonder why you’re not picking up on the same qualities they are. It can lead to self-doubt. Exploring wine should be fun and lead to self-confidence, even if you disagree with another’s assessment of a wine.

It wasn’t until I took a Spanish wine class that I tried a delicious one and understood a little better what makes this wine special. It made me say, “Whoa!” which in wine tasting is usually a good thing (depending on vocal inflections, of course). This white immediately captured my attention and is well worth seeking out for its great taste, price, and versatility. Your spring wine arsenal is incomplete until you get this!

But first, a brief bit of background on this fun-to-say grape from its fun-to-say place: Albariño (Al-ba-ree-nyoh) is a thick-skinned white grape grown in the region of Rías Baixas (REE-ahs BYE-zhas), in northwest Spain, or Galicia. Galicia, also known as Green Spain, is situated near the Atlantic coast, where abundant rainfall yields abundant greenery. Here, Albariño is made into a lively white wine that is drunk with seafood, and this hallowed pairing has become famous the world over. As someone who lives in the Pacific Northwest, another seafood destination with a climate similar to Rías Baixas, it puzzles me that I haven’t heard Albariño touted more often in restaurants and other wine settings? Well, time to upset the wine press and show this grape the amor it deserves!

Albariño Val Do Sosego Rías Baixas
Denominación de Origen
Albariño Val Do Sosego Rías Baixas

  • $18.99 at Total Wine & More
  • ABV 12.5%
  • Great citrus, peach, and mineral aromas
  • Pale straw yellow
  • Medium body
  • Great acidity in the mouth but not so much that that’s all you get
  • This has a little more fullness/roundness/body/elegance like you get from a Chardonnay, but still with the zippy, highly aromatic fresh fruit you get from a Sauvignon Blanc.
  • This Albariño is beautiful, delicious, spring worthy, and a very agreeable change of pace from your regular white wine (unless that happens to be Albariño, ha! But even so, hunt down this particular wine!). 🙂

I may have mentioned this before, and I believe it still holds true, but Spanish wines have some of the best price to quality ratios in the world (quality is about double the value, at least in the US). So if you buy a bottle of Spanish Tempranillo in the US for $30, the quality of the wine will be on par with more of a $60 bottle of wine. And another one of my favorite things about Spanish wines: because of aging requirements, they are ready to drink upon purchase. No scratching your head, googling how long to age a particular bottle, etc. Open and chug (after decanting, if needed)! Best. News. Ever.

While I did not whip up any fancy seafood dishes like octopus or halibut to pair with this wine (if you do let me know what you made), I did find a tasty and easy recipe that I think you will dig, especially for the spring season, when lighter foods are more de riguer. Here is a lovely light lunch to accompany a glass of this Albariño. I personally found the ratio of bread to filling to be lopsided, so I would recommend more of a tartine/open-faced sandwich concept: a griddled piece of herbed foccacia, topped with the cheese mix, and then with a lightly dressed (O & V) spring mix side salad to balance the dish. You can also use it as a cracker dip. Keep it as a sandwich if you like; it was just way too much bread for me in one sitting (but if you’re drinking a lot maybe you need those extra carbs). 😉

Whatever you do, drink this Albariño outdoors on a beautiful spring day with a friend. It will taste even better. ¡Salud! 🌷

Cherry Ricotta Tartine
Recipe adapted from Jackie Freeman’s book, A Hearty Book of Veggie Sandwiches
Yields 4 servings

INGREDIENTS

  • 1/2 cup dried tart cherries
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced almonds, toasted
  • 2 tsp. fresh orange zest
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 4 pieces herbed foccacia bread, sliced in half
  • Extra-virgin olive oil, for grilling

INSTRUCTIONS

  • Soak the cherries in hot water for 15-20 minutes. Drain well and chop.
  • In a bowl, combine the cherries, ricotta, parmesan, almonds, orange zest, and thyme. Season to taste with salt and pepper.
  • Preheat a panini press or skillet over medium-low heat. Spread each slice of foccacia bread with olive oil. Griddle bread until deep golden brown. Remove, and top with cheese mixture, and serve along side salad.

Love You Bunches Grape Galette and Sparkling Wine

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Happy Valentine’s Day, readers! ❤ I hope you fell in love with the dark chocolate + ruby port duo we explored yesterday. For my final post in this mini themed series, I am leaving chocolate behind, diving into homemade dessert territory, and popping open a bottle of bubbly to accompany it. Intrigued? Read on!

I have to admit I am not the biggest fan of sparkling wines (including Champagne), which is reflected in the number of posts I have written on the subject. But every now and then I reluctantly try some more to see what the fuss is all about grow in my appreciation and understanding of wine. In order to keep learning, I have to challenge myself with all wines, even ones I don’t gravitate towards (yes, I mean you, rosé). What’s making me take more notice of sparkling wine lately though is the fact that it can pair well with a number of different types of foods.

I have Total Wine & More to thank for introducing me to this charming sparkling wine from the Burgundy region of France, known as a Crémant de Bourgogne. While these wines are made in the same méthode traditionnelle as their famous neighbors in Champagne, they cannot be called Champagne due to the fact that they are not from the geographic region of Champagne, France. Remember, European wines are usually called by place, not grape variety. This is helpful to us consumers who enjoy sparkling wine once or twice a year but don’t need to spend an arm and a leg on a bottle of the fancy stuff (although there is nothing wrong with loving the fancy stuff). Options like Spanish Cava, Italian Prosecco, this gorgeous sparkler from California, and today’s Crémant de Bourgogne are handy to keep in mind whilst shopping for bubbles.

Louis Bouillot Extra Dry Sparkling Wine

Louis Bouillot Extra Dry Sparkling Wine

  • $25/bottle at Total Wine (approximately half the starting price of true Champagne)
  • 12% ABV
  • Medium body with some sweetness (extra-dry actually means more sugar than brut/dry – I know, makes zero sense), focused and tight perlage (bubbles)
  • Some yeasty aromas but also peach, apple, pear flavors
  • While I am not reviewing the Brut here, it is available on wine.com for you to try, where it retails for around $18-$20/bottle. This one will be less sweet.
  • I definitely recommend this wine, and am already excited for the next time I can pop open another bottle.

When it comes to desserts, I prefer anything in the chocolate, cake, and cookie departments, but that’s not to say I never diverge into other territories. Plus, it’s Valentine’s Day, so I am considering my husband’s preferences here, which fall squarely in the pie and fruit dessert departments. 🙂

This dessert uses only FOUR ingredients and is a snap to throw together, even for non bakers. Plus, how often do you see a dessert made from grapes anyway? Take this unusual recipe for a spin and pair it with this lively and refreshing sparkling wine. Together, they bring out the best in each other (yes, you can use that in your Valentine’s Day card if you must). 😉

Happy Valentine’s Day! ❤

Please note, this galette is very sweet, and for me personally it’s a bit much when paired with the sparkling wine. To tame the sugar a bit, slice up some rich, creamy Brie cheese to balance out the high levels of sweetness in the dessert and also complement the sparkling wine.

For additional dessert ideas from The Rambling Vine, check out:
Sparkling Rosé Cake with Candied Roses
Snickers Cheesecake
Oatmeal Chocolate Chai Tea Cookies

Love You Bunches Grape Galette
Serves 8
Recipe courtesy of Oregon Wine Board
Adapted from Kristin Marchesi of Montinore Estate in Forest Grove, Oregon

Ingredients

  • Pie dough rolled out into a large circle 18-20 inches in diameter* (I used a Jus-Rol pre-rolled pie dough and literally unwrapped it, plopped it on the baking sheet, poured the fruit filling inside, and folded the dough up and around the sides to make a galette)
  • 1 pound seedless grapes (no slicing required, just wash them)
  • 1/2 – 3/4 cup sugar, depending on tartness of grapes
  • 2 tablespoons cornstarch

Preparation

1) Whisk the sugar and cornstarch together and then add it to grapes. Stir to combine until the starch is completely hydrated and sugar has evenly coated the grape skins.

2) Place the dough on a sheet tray lined with parchment paper. Pour the filling into the center of the dough circle and fold the edges over the filling covering the perimeter but not the center. Chill for 20 minutes.

3) Preheat the oven to 400° and bake the galette for 10 minutes, then reduce the heat to 350° and rotate the sheet tray. Continue baking for approximately 30 minutes until the crust is golden brown and the filling is bubbling. Cool for at least 30 minutes before serving.

Love You Bunches Grape Galette

Easier than pie – galette!

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