tag:blogger.com,1999:blog-91475399804819213092012-02-16T02:48:46.298-08:00Welcome to The Cooking School Of Life, or as we sometimes like to say, Cooking As Creativity. “A meal without wine is like a day without sunshine.” – Anthelme Brillat-SavarinKen and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comBlogger2281100tag:blogger.com,1999:blog-9147539980481921309.post-21031494758459590022012-01-30T14:28:00.000-08:002012-01-30T14:28:48.946-08:00

This Garlic Soup is served over a toast crouton, and topped with a hard-boiled egg and grated cheese. Simply but extremely filling. (And be careful who you eat it with - we're talking lots of garlic.)

Ken Hulickhttp://www.blogger.com/profile/14803638433320725449noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-76488407221438589302012-01-23T12:51:00.001-08:002012-01-23T12:56:32.618-08:00

Admit it. You probably thought this blog was gone, vanished, down the garbage disposal. Well, for awhile we did, too. But we’ve decided to try and bring some life back to it, and chat again about food, cooking, recipes, wine, and all things sensual, creative, and satisfying in the kitchen and dining room.Here is an HDR (high dynamic range) image of “my studio.” This is my creative space – my wife

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-73256079849631683382011-05-24T19:08:00.000-07:002011-05-24T19:13:02.862-07:00

Even when I’m just cooking for myself (Francesca’s out of town), I can’t seem to do simple or boring or fast food (“take-away” as our Brit friends say).Sweet-and-sour shrimp, bananas, edamame, and guava paste chunks (added at the last minute so it didn’t dissolve) over cilantro rice. Paired with a Nobilo Sauvignon Blanc (New Zealand).Dishes, pots, utensils for one person. One.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-50053894961290421392011-05-17T20:24:00.000-07:002011-05-17T20:30:26.688-07:00

We've been.... busy. Actually, started a real J-O-B for the first time in several years, and been, well, busy with WORK. That damn four-letter word. Nonetheless, we'll try to say something occasionally. Despite our new time commitments, we're still eating and drinking good wine with our regular abandon.So tonight we present Vietnamese Banh Xeo via the "Plenty" cookbook. Bonus points if you can

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-20597196734142976782011-03-26T10:32:00.000-07:002011-03-26T10:39:49.344-07:00

We’ve mentioned before our new-found love of fresh Spanish mackerel. And we’ve been using it in ever-more different ways. In the last month we’ve had:Crispy-skin mackerel fillets with curry.Beer-batter fish & chips with mackerel instead of cod, halibut, or other white fish.Fish tacos with mackerel. (We have claimed to be the king and queen of fish tacos. See this older post.)Teriyaki mackerel and

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-77971972545828779642011-03-11T06:53:00.000-08:002011-03-11T06:55:33.612-08:00

We were trying to do something different with oysters and pasta last night, instead of the tried-and-true oysters in alfredo sauce.We fried the oysters crusted with panko bread crumbs, to give them a bit of a crunch. The pasta (fresh fettuccine) was dressed with an artichoke, red pepper, and olive oil bruschetta sauce. Topped it all with crisp fried leek strips. Served with fresh-grated

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-57039263611219655042011-03-01T09:34:00.001-08:002011-03-01T09:37:23.621-08:00

We haven’t been good about posting meals and wine lately, but here are a few recent dinners (plus one breakfast).Tuna seared in ginger and sesame seeds, over rice with rainbow chard. With Bogel Sauvignon Blanc.Butternut squash and black bean chili. With Columbia Crest Cabernet Sauvignon.Fresh Brussels sprouts in alfredo sauce, with fresh wild sardines fried in panko bread crumbs. With Cline Pinot

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-76309293353329984852011-02-15T18:49:00.000-08:002011-02-15T18:52:33.542-08:00

People get so afraid of the word “soufflé.” But if we substitute “egg puff” or “easy cheese-and-egg dish” a lot more folks would try this wonderful creation. If you can make a cake, you can make a soufflé easier and in half the time.Even Julia Child makes it look pretty simple. Sure, she uses a couple of pages to describe the process, but then she was writing for mid 20th century American

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-26739109706114129292011-02-07T19:27:00.001-08:002011-02-07T19:28:17.568-08:00

I know it’s somehow almost un-American, but we don’t have TV, so we didn’t watch the… Super Bowl. We tried our best to do our version of Super Bowl food, nonetheless. Started with Margaritas, then our dinner was as close to a burger as we can come – salmon cake Panini with chips on the side.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-60176131484888569642011-02-06T10:21:00.000-08:002011-02-06T10:44:38.056-08:00

Sweat droplets make little splotches on the pavement, then slowly dry in the hot, humid air. Beer helps a bit, and it’s only a buck a can. One walks slowly, on the shady side of the street. We pause to appreciate – admire is too strong a word in this car’s case – a blue 1959 Chevrolet Impala. Scott asks the two men seated nearby if the car is theirs and if he can take pictures. The owner is quiet

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-40048005643959566062011-02-01T08:28:00.000-08:002011-02-01T08:34:26.269-08:00

Last night we made a big batch of fresh pizza dough (froze 2/3 for the future) and created a pie with provolone & blue cheese, olive oil, spinach, kalamata olives, and sautéed fennel, onion, shallot. Fresh rosemary was mixed into the dough. Paired with a Ridge 2008 Paso Robles Zinfandel.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-12012885401490557792011-01-30T12:12:00.000-08:002011-01-30T12:16:57.532-08:00

Tuna steaks glazed with an orange juice, balsamic vinegar, and fig-paste reduction. Served with a warm salad of cannellini beans, celery, and onion, with a rosemary and champagne-vinegar dressing. Paired with one of our best-of-all-time standby wines, B&G Vouvray.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-29628314086376757182011-01-12T20:25:00.000-08:002011-01-13T08:06:36.987-08:00

A friend asked me to create a special dinner for her husband’s 50th birthday. She had a few ideas, but indicated that a Pasta Bolognese was one of Brian’s favorites. Attempting to be exciting, creative, and original, I decided to deconstruct the dish.Sautéed onions, carrots, and sun-dried tomatoes in olive oil. Added a sun-dried tomato sauce/tepenade, olive oil, and white wine. Plated a green

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-72278343962690480842010-12-31T08:02:00.000-08:002010-12-31T08:12:55.514-08:00

We have (at last approximate count, when we were unpacking from our move) more than 160 cookbooks and cooking-related works. Sometimes we use them for actual recipes, often we just like to read them, but most frequently they're inspiration. For example, I received Thomas Keller's The French Laundry Cookbook for Christmas, and I've already got some new ideas on deconstructed dishes and sauces.A

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-63268997155754423032010-12-29T07:55:00.000-08:002010-12-29T07:59:45.753-08:00

Like most American consumers, I’ve gravitated toward fish that have already been filleted, although in my younger fishing days I was fairly adept with cleaning and preparing whole fish. But we’ve recently been finding some nice-looking whole fish (this Snapper and some Spanish Mackerel most recently). One benefit to cooking fish whole is that the bones, head, etc. contribute additional layers of

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-50709889454528675342010-12-27T09:36:00.000-08:002010-12-31T08:23:53.972-08:00

[A chapter from The Cooking School of Life]Bob just wanted a salad. A nice, crisp pile of lettuce with some tomatoes, maybe a slice of cucumber and a black olive or two.“I’m sorry, we have the braised endive. Or maybe Monsieur would enjoy some Tomates a la Provencale?”“No. Really. I’d just like a lettuce salad.”“I’m sorry, again. We have no lettuce.”Bob just stared at the waiter. We were in a

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-47766198217669144762010-12-26T19:19:00.000-08:002010-12-26T19:21:18.425-08:00

Sorta veggie tempura (actually beer-batter made with garbanzo flour and rice flour) with seared tuna steak with a teriyaki reduction sauce.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-7397808968620339842010-11-22T19:53:00.000-08:002010-11-22T19:58:09.880-08:00

Whew. After too many weeks of packing, moving, and unpacking, I feel I'm sorta back to normal. Sorta.Tonight, I was originally going to make a rice-greens-shrimp stir fry. But instead I decided to deconstruct it and serve the dish (sorta) separately.Sauteed slivered onion until half browned, then added Swiss chard and cilantro, and finished with (from a jar) a Ginger Wasabi Teriyaki sauce. Plated

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-14094045239418635562010-11-02T08:32:00.000-07:002010-11-02T20:16:00.402-07:00

Our friends gave us a bag of gorgeous home-grown baby Eggplant, so we've been experimenting a lot. Here's last night's meal. We paired this with a Barnard Griffin Cabernet/Merlot (Washington State).Building an Eggplant Panini dinner sandwich.Sliced onions on bread.Breading the Eggplant.Frying the Eggplant.Layering Eggplant and Cheese.Top with Tomato slices.Ready for the grill.Served with Red

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-73135925845794233622010-10-30T08:00:00.000-07:002010-10-30T08:01:43.490-07:00

We really love a good Syrah. We like the notes of black fruit, smoke, and spice. But Syrah has also been for us the most inconsistent and disappointing wine in recent years.There have been a spate of recent articles in Wine Spectator, Food & Wine, and several other publications about the “what?,” “why?,” and (especially) “why not?” of Syrah. Some have blamed the wine’s failure to become “the next

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-82085238023022561022010-09-25T14:28:00.000-07:002010-09-25T14:36:15.879-07:00

Some totally random photos from a week’s cooking in a small, poorly-equipped, vacation-rental kitchen. We did bring our own knives.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-89045105482881040082010-09-08T14:41:00.000-07:002010-09-08T14:46:30.307-07:00

Sauteed onion, garden beans, oregano, baby squash, and squash blossoms. Mixed with a very light olive oil & Alfredo sauce. Fresh grated Asiago cheese. With Barnard-Griffin Cabernet Sauvignon-Merlot.(Just looked at the 8/31/10 post on Veggie Shepard’s Pie – funny how this was mostly the same ingredients.)

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-23621978816601471292010-09-02T09:15:00.000-07:002010-09-04T09:34:56.334-07:00

Yesterday we found our first fall mushrooms – not really a common occurrence in this very dry part of Washington. We gathered one large puffball and a few nice-looking shaggy manes. We saw but didn’t pick several patches of pear-shaped puffballs.The puffball proved fresh and firm, so it was sautéed and we’ll use it in the next day or so – maybe in a puffball lasagna or pasta sauce. The shaggy

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-12771282704434547562010-08-31T10:02:00.000-07:002010-08-31T10:06:28.510-07:00

Last night we made a vegetarian Shepard’s pie, with sautéed onion, yellow pepper, squash, green beans, and oregano (the last 3 all from the garden). We wanted a sauce/gravy to bind the veggies together, but not a thick stew gravy. So we mashed some potatoes, but added twice as much milk and butter to make almost like a potato white sauce.A little thyme and sage as seasonings. Topped the veggie

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-19091732334798062662010-08-28T09:24:00.000-07:002010-08-28T09:27:35.935-07:00

Ah, the wonders of leftovers. Half a head of Napa cabbage; cooked salmon; wild and brown rice combo from a few nights ago. We steamed the cabbage leaves, and stuffed (rolled) them with the salmon, some ginger, and water chestnuts. A little Japanese sushi ginger on the side. We made the rice into a fried-rice mix by adding thin-sliced white onion (we had no green onions in the house), some of the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-89882757636264256692010-08-27T10:19:00.000-07:002010-08-27T10:21:03.199-07:00

Here’s one of those instances where I let my wife into the kitchen. She really creates excellent meals, although I like to pretend I’m the kitchen star.Last night was a “European-inspired” salad modified from an African cookbook. We paired it with a 2008 Ridge Chardonnay Jimsomare.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-51333327827993480632010-05-15T10:23:00.000-07:002010-05-15T10:27:11.341-07:00

Last night we made a Korean dinner. Sam Saek Namul (tricolored vegetables) with Domi Jun (egg-batter fish).The three vegetables in the Sam Saek Namul were carrots, beansprouts, and spinach, most of which were flavored with sesame oil, soy sauce, red pepper, garlic, green onion, and/or ground sesame seeds.The original Domi Jun recipe called for sea bream, but we used rockfish since it was the only

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-17026753792273756042010-04-28T08:11:00.000-07:002010-04-28T08:15:35.600-07:00

I do love knives. My current collection is a weird combination of the great, good, and cheap – and all have a specific use in my kitchen. (By the way, I’m really beginning to dislike the word “chef.” We’re all just cooks. Most of us aren’t chefs, celebrity chefs, or home chefs. We just enjoy cooking and using good tools for the job.) My kitchen knife collection, from top to bottom:Analon santoku

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-89309984837040759442010-03-10T16:17:00.000-08:002010-03-10T16:33:48.033-08:00

We seldom spend time looking at the statistics of our various websites and blogs. But a recent post on the Ridge Winery blog got us to thinking (always a very dangerous thing).Since the first of the year, this blog has been reached directly; by referrals; and via 228 different search terms. Most of those searches are, naturally, related to a specific wine or a recipe. But a few stood out as a

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-86547390314050434872010-01-14T09:35:00.000-08:002010-01-14T09:37:28.690-08:00

It saddens me that so many talented writers are overlooked, while someone like Julie Powell receives so much ill-deserved glory. Her first book, Julie & Julia, was based on an interesting concept – making every recipe in Julia Child’s Mastering the Art of French Cooking. Unfortunately, Powell’s writing was so full of Me-Me-Me! as to make her book unreadable. Notwithstanding the fact that there

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-32993711102286375232009-12-20T16:20:00.001-08:002010-03-10T16:34:22.814-08:00

Recently, we stumbled on a true gem of a winery. Lake Crest Winery, in Oroville, Washington, is a fairly small (1,000 cases) regional producer in the Okanogan Valley, just a few miles from the Canadian border. The Canadian Okanagan Valley (yes, it’s spelled differently) is becoming well known for excellent wines, and if Lake Crest is any indication, the Washington-state side is primed to excel

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-54125953150714886692009-09-27T09:02:00.000-07:002009-12-20T16:26:58.140-08:00

We’ve grown (maybe temporarily) tired of this particular game. We still love wine; we love food and cooking; but we’re tired of the blog-twitter-everything-internet-crap. So we thought we’d sign off, for now, with our list of A Perfect Case of Affordable Wines. When (if) we return, we’ll have much more of a focus on food and cooking (and wine pairings with meals).These should be widely available,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-46176743504237766492009-08-01T08:49:00.000-07:002009-08-01T09:03:07.487-07:00

Nose of blackberry and black cherry. The nose on the 06 is more distinctive; the 07 is a little alcoholy and vague, with more of a generic red wine aroma. Tastes from the 06 were of dried cherries and plum; with the 07, a bit more smoke and minerals. Some nice pinot earthiness with both. More toward the French style rather than a new-world fruit bomb. And we really don’t like “

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-40887715040921368332009-07-27T17:44:00.000-07:002009-07-27T17:48:45.535-07:00

Oh. My. God. Being on Ridge’s ATP mailing list, we were notified of this library release. We snatched up our two-bottle allocation, and opened the first one for Francesca’s birthday. This is far from tasting even the least bit old. Our real dilemma will be deciding when to open the other bottle.Rather surprisingly, the nose is of dried oranges and some floral notes. But the tastes are still big,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-37949312186171804952009-07-24T13:56:00.000-07:002009-07-24T13:59:20.366-07:00

We’re sure – absolutely, really, really sure – that there are two sides to this story. But the news that the Alabama Beverage Control board has deemed the Cycles Gladiator wine label as pornographic is simply weird. But then, the label depicts an 1895 poster, so we guess it’s no surprise that Alabama is still living in the 19th century.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-71279857536063604142009-07-21T10:55:00.000-07:002009-07-24T11:58:17.679-07:00

Let’s say that you wanted to create a new international organization. A group of wine movers-and-shakers from five wine regions (California, Chile, Argentina, New Zealand, South Africa) on four continents bent on getting more exposure for your wines, especially in the European Union, where New World wines are often overshadowed by continental offerings from France, Spain, Italy, Germany, probably

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-64780587227968526762009-07-17T08:13:00.000-07:002009-07-17T08:31:41.261-07:00

Crème FraicheYes, we’re pretty late to the party. We make our own garlic Aioli by grinding fresh garlic cloves in a mortar. We use fresh herbs instead of dried whenever possible. We cook just about everything from scratch. But we never bothered to make Crème Fraiche.Crème Fraiche is a French matured cream, but not at all like our U.S. sour cream. We’ve never found it in our semi-rural grocery

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-47289259132180384802009-07-10T11:57:00.000-07:002009-07-10T12:02:36.672-07:00

Continuing our Summer Lightweights Series....We didn’t really know what to think about this. We actually like Beringer’s White Zinfandel, and had suggested that wine to Francesca’s mother. But being 80-something, she couldn’t remember exactly what wine we told her about, so she bought this instead. In the spirit of research we, too, had to try it.Bright color, nose of red fruits. Tastes of

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-16445530594474333642009-07-08T09:41:00.000-07:002009-07-08T09:47:59.505-07:00

[Keith, from Amsterdam, writes the travel blog and website Velvet Escape. We enjoyed his recent post about a few less-know wine regions so much that we asked him if we could post part of it here. You can also read Keith’s complete article on Velvet Escape.]Europe has many of the finest wineries in the world. Anyone who has visited Bordeaux, Burgundy, Tuscany, Veneto, or Rioja can attest to the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-13921500896153281212009-07-06T09:27:00.000-07:002009-07-06T09:32:28.990-07:00

Mayhill is a big winery on the Washington state side of the Columbia River a couple of dozen miles east of Hood River, Oregon. The winery has a big tasting room, filled with gifts and wine accessories, as well as a friendly and enthusiastic staff. The tasting room felt very Napa-ish, but was uncrowded when we were there midweek in April.One thing that really creeped us out, though, was that there

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-46340850761417110372009-07-02T09:19:00.000-07:002009-07-02T09:24:58.358-07:00

Would you pay $5 for a glass of Two Buck Chuck (aka Two Buck Junk)? Southwest Airlines isn’t exactly pouring TBC, but has switched its wine service to Coastal Ridge Chardonnay and Merlot, both made by the same Bronco Wine Company that makes Trader Joe’s TBC.We’re pretty sure that Coastal Ridge wines don’t exactly come from the same giant vat as TBC, but they still taste like industrial,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-14327322023132822752009-06-30T07:34:00.000-07:002009-12-23T21:54:28.625-08:00

We’ve been going through a phase. We’re actually a little tired of trying new this, new that, in search of another good affordable everyday wine. We’ve just been buying our known favorites – two of this, three of that, maybe even a case of something just to have Old Reliable on hand.Thus, we don’t have a lot of new reviews we’re excited about (although we do have a backlog of tasting notes still

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-19310448251306124772009-06-27T07:28:00.000-07:002009-06-27T07:36:42.034-07:00

Boschendal is a winery in South Africa we’ve never heard of, nor have we tried any of their wines. But we instantly fell in love with their blog (which is mostly a wine news round-up from many international sources).Here are some of our favorite headlines from recent posts:England – It’s against the law to have wine with your picnicFrench wines are now allowed to advertise on the internetWhat not

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-54299831764966805482009-06-23T10:26:00.000-07:002009-06-23T11:08:43.204-07:00

If you write a wine blog – or any blog, for that matter – watch out what you write and how you disclose any compensation you might receive. The Federal Trade Commission wants to get in your face and “monitor” what’s written online about wines, wineries, products, books, trips, companies, or anything that purports to be a sort of “review” that might have been influenced by compensation from a

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-12717716781815259182009-06-22T09:38:00.000-07:002009-06-22T09:41:56.467-07:00

This was a fun experiment. We’d had Turley Zins before, but they’d always been older vintages that were in bottle for at least a few years. We recently got on Turley’s mailing list, and this new release was one of the bottles from our shipment. We’d been trying to decide when to open the first bottle – now or wait. Obviously, with this bottle, “now” won.This is a big, jammy wine. Like a raspberry

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-82232232927232367072009-06-18T08:27:00.000-07:002009-06-18T08:32:11.468-07:00

From the makers of one of the iconic California White Zinfandels, comes this Chenin Blanc. Definitely California, not a dry French style. Nose is sweetly floral and honey. Tastes are of smooth apricot, honey, and just enough acid to keep the sweetness from being sticky. Not an everyday food wine, but at the price a nice patio sipper. Yes. $5The Sutter Home Moscato is so similar to the Chenin

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-21535433105299983222009-06-15T08:24:00.000-07:002009-06-15T08:31:05.555-07:00

(Tom Briggs of Fort Worth, Texas, sent us a note about his wine experiences. We enjoyed his rating system so much we decided to let Tom explain it here.)I wanted to let you know that I’ve enjoyed reading AMealWithoutWine for some time now. I really like its perspective.We rate every wine we drink on what I call an “X” scale: That is, a wine that’s worth what we paid for it gets a 1X, something

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-65056188003953873422009-06-12T10:37:00.000-07:002009-06-12T10:41:13.784-07:00

We’ve experienced back-and-forth availability for this, yet it’s always been one of our favorite inexpensive Pinots. Recently found it again on one of our travels. Despite our challenges finding it in rural Washington, it seems to have pretty wide availability.Nose is of cherry, cherry, cherry. Taste is of cherry, cherry, cherry – a mixed bowl of cherries. (“Just a bowl of cherries.” Sorry.)

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-64412253062729775982009-06-06T13:30:00.000-07:002009-06-06T13:49:56.855-07:00

We still have more than half a year of tastings ahead of us, so we won’t finalize our Winery of the Year until the end of 2009. But we did want to highlight a winery that has incredibly impressed us so far, and is a top candidate for WOTY honors.Without exception, every wine we’ve tried from Barnard Griffin winery has been a winner. We don’t generally care for most Cabernet Sauvignon, yet their

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-26936306733255746662009-06-04T09:15:00.000-07:002009-06-04T09:18:18.046-07:00

Nose of smoke and black cherry. The tastes carry through with the same notes, and some acidity and heat. This feels “young,” and might benefit from a couple of years of bottle age. (Or not. It’s hard to tell with anything less than great Pinots if they’ll improve with age, or just become tired versions of their younger selves.) Maybe. $26

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-83180481602918684012009-05-20T16:22:00.000-07:002009-05-20T16:44:05.572-07:00

We’ve generally believed that many high-volume production wines vary little from year to year. We’ve been buying these two Columbia Crest Syrahs for several years, but when we opened these last two bottles they tasted a bit “different” from what our taste buds remembered. So we judged them again, and only later went back to see our postings about the 2003 Grand Estates and the 2003 Two Vines (the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-2210725613865728052009-05-04T13:35:00.000-07:002009-05-04T13:38:33.503-07:00

It’s spring, and rhubarb is busting out in the garden. We’ve been trying to find other uses for the tart plant than simply in the ubiquitous Strawberry Rhubarb Pie. So we created a chutney.Last night, we had this chutney with quinoa, a piece of rockfish, and a mixture of roasted garlic, pearl onions, and shallots. We paired the meal with a Barnard Griffin Chardonnay.WINEBarnard Griffin Chardonnay

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-68999509167615061412009-04-29T10:20:00.000-07:002009-04-29T10:24:24.787-07:00

This has a nice spicy and blackberry nose. The tastes are creamy, rather soft for a Syrah, with blackberries and blueberries and a hint of lemon. There’s also some prune and leather in there somewhere. It’s kind of thick and jammy, with soft acids and mild tannins. Yes/Maybe. $11 on sale, $15 regularly.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-39081179162153780242009-04-22T13:52:00.000-07:002009-04-22T13:54:53.094-07:00

We generally think of New Zealand as specializing in Sauvignon Blanc. We enjoyed the Monkey Bay Sauvignon a lot, so when we saw this Chardonnay, we thought we’d try it without knowing anything about it.It has some wonderful, deep aromas – vanilla, honey, and ripe apples. The tastes are of apple (both crisp green apple, and fuller ripe red apples), with a bit of an herbal/spicy note – maybe

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-57178477984210253452009-04-11T16:14:00.000-07:002009-04-11T16:18:06.946-07:00

Sorensen is a small winery in Port Townsend, Washington. It sources grapes mostly from the Yakima Valley and other Washington appellations (no estate or regional Olympic Peninsula grapes are used). It has a small, friendly tasting room, and charges a nominal tasting fee. (We still have a huge gripe about tasting rooms that charge for tasting, then sell you wine at full retail without applying the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-7613486498915805022009-04-05T18:12:00.000-07:002009-04-05T18:16:39.122-07:00

Wow, did this catch Ken by surprise. Francesca handed him a glass blind, and as much as we know and love Ridge wines, Ken thought this was a big French Burgundy (Pinot Noir). Oops. But it does show some of those characteristics. Nose of dark cherries, earth, loam, peat moss. Deep tastes of black cherries, earth, and a bit of spice. To us, quite different from the usual big Ridge fruit bombs. More

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-19064060224161918312009-03-30T08:23:00.000-07:002009-03-30T08:28:12.621-07:00

This is a “meritage” red blend. Both of us liked this wine, but we described it totally differently. I guess Confusion is an apt name.Francesca said the nose was of prunes and boysenberry. Ken thought it had violets, bing cherries, and weirdly maybe some roasted red chilies.As for taste, Francesca noted spice, licorice, almonds, and anise. Ken found smoke, earth, and lots of California fruit. It’

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-5063677650642461062009-03-27T17:25:00.000-07:002009-03-27T17:28:03.864-07:00

We’re always on the lookout for Chenin Blanc (as well as other less-popular whites). We picked this up knowing absolutely nothing about the winery or this particular Chenin Blanc. It opens with a nose of orange and lemon. Tastes of lemon, orange, papaya (the label says “tropical fruit”), and new-mown hay – just a hint of some kind of (good) grassiness. It’s smooth, and the slight touch of

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-31822063662255561172009-03-19T21:10:00.000-07:002009-03-20T09:37:53.349-07:00

What is it about mushrooms – especially wild mushrooms – that intrigues folks so much? Sure, some can have interesting and distinctive flavors, but those are usually of the earth/peat/woodsy variety. Wild mushrooms can also very easily kill you. They’re hard to find, they’re fragile, and they live in the dirt. Nonetheless, they are esteemed in many food cultures. Because, truly, there are few

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-26251673750394341912009-03-15T15:27:00.000-07:002009-03-15T15:30:24.202-07:00

At one time, the Mondavi winery produced the premier wines of Napa Valley. You might not have liked a particular wine, but they were always well made and well regarded. Now, Mondavi is owned by Constellation, and sources grapes from places far removed from Napa Valley. This wine tastes like nothing so much as ... Red Wine; industrial stuff out of a common vat. Nose: red wine. Taste: red wine,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-11027135684765225712009-03-08T10:28:00.000-07:002009-03-08T10:33:31.568-07:00

It’s two-for-two on the whites we brought back from Matanzas Creek Winery, outside Glen Ellen, in Sonoma County, California. This has a nose of tropical fruit, papaya, pineapple, and – oddly but nicely – an earthiness. It’s a moderately creamy style, but without excessive heaviness too often found in California Chards. Some honey notes, and the Chardonnay character shows well though some mild oak

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-72021872290132175832009-02-27T09:39:00.000-08:002009-02-27T09:42:08.944-08:00

Dancing Bull has received many recommendations as a good, inexpensive California Zin. We used to drink it frequently, but for some reason stopped the past few years. We just tried it again, and were pleased. Nose of grapes and plums. On the palate it’s a very fruity style; not a lot of tannins, acid, or oak. Beautiful color. Notes of cherries, violets, and spice. Yes. $8.50 on sale, usually about

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-51434628302608295022009-02-25T11:21:00.001-08:002009-02-25T11:42:59.529-08:00

We’ve been searching for a cheap, fruity Pinot Noir as a replacement for the “original” Beringer Founders Estate we loved so much when it was made from California grapes. The 2006 Mirassou, from a sixth-generation California wine family, came pretty darn close. The nose was smoky, with some plum and cherry notes, maybe pomegranate. The tastes included those smoke, plum, and cherry flavors, along

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-18152254713532436162009-02-20T15:24:00.000-08:002009-02-20T15:32:51.153-08:00

This tastes just like... sparkling white Zinfandel. Nose of strawberries and a bit of melon. Tastes of apricot and strawberries. Definitely some sweetness, with coarse (rather than fine) bubbles. Nothing to write home about, but if you like California white Zin, you’ll probably enjoy this. Yes for Francesca, Maybe for Ken. $8.50 on sale, usually $13.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-11545987217303198522009-02-17T09:24:00.000-08:002009-02-17T09:27:25.010-08:00

After loving Beringer’s Founders Estate Pinot when it was made with California grapes, and not loving it when it was made with French or Italian grapes, we decided to try this “Central Coast” (California) Pinot. It opens with a blackberry nose that’s very nice. Taste-wise, it’s much more of a French style (which we like) and far better than the Founders French mentioned above. Still, we’re

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-55123277478599524392009-02-14T09:16:00.000-08:002009-02-14T09:24:16.517-08:00

We had this wine at Cedars Floating Restaurant in Coeur d’Alene, Idaho, at the recommendation of our waitress. (It’s always a question of how much wine experience wait staff have, and if their tastes are at all like ours.) The wine starts with a smoky, peppery nose. Tastes of earth, smokiness, black current. Very smooth, rich, and integrated. Yes. $45 on the restaurant’s wine list; we found it

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-71740460722739842372009-02-14T08:59:00.000-08:002009-02-14T09:11:56.126-08:00

We generally only dine out when we travel. The times we do we eat out close to home at a “local” spot, we frequently just choose familiar and affordable wines. But any wine accompanying a restaurant meal takes on different complexity, tastes, and meaning – the atmosphere, the quality of the food, etc. all play a factor. Thus, we caution that our reviews of restaurant wines might be colored by the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-51871756967895377522009-02-13T09:31:00.000-08:002009-02-13T09:37:58.780-08:00

There’s a local joke in the California central valley. The locals pronounce “Almond” as “A-mond.” So.... You have to know how almonds are harvested. There are big machines that grab the trunks of the trees, and shake them until the nuts fall to the ground. The joke is that they say “Amond” because... “they shake the L out of them.” Guess you had to be there. Anyway.... The nose of this sparkler

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-65657763715520571022009-02-10T15:28:00.000-08:002009-02-10T15:38:30.636-08:00

We never know what to expect from a $5 wine (which is probably why we seldom buy them). We just bought this blind, because we actually like white Zins (if they’re not syrupy sweet); and because we just sometimes try something for no particular reason. Poured into the glass, this has a peach/pink color – sort of like the old, original “flesh”-colored Crayons. The nose is quite light, with hints of

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-27434637786236469682009-02-08T09:30:00.001-08:002009-02-08T09:55:42.640-08:00

Matanzas Creek is one small valley west of the Sonoma Valley, in a beautiful setting of lilac fields and rolling hillsides. The tasting room is friendly and open, and the grounds are gorgeous.This wine opens with a nicely floral nose. It has bright, zingy tastes, like a not-too-tart grapefruit. This tends a bit more toward the New Zealand style (grassiness) than most California Sauvignon Blancs,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-26988302195170507232009-02-06T09:52:00.001-08:002009-02-06T13:41:47.688-08:00

First we gushed about the Concannon Petite Sirah. Then it was their Pinot Noir. Now, we’re impressed with this first white of theirs we’ve tried. Nose of lemons and pansies. Tastes of chantrelles, jasmine, and lemon curd. Crisp, with little or no obvious oak. Great balance, with a little honey (taste, not sweetness) on the aftertaste. House/Yes. $8 on sale, usually $9.50

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-6271202111119724012009-02-04T11:29:00.000-08:002009-02-04T11:33:13.188-08:00

Very light lemon and orange on the nose. The tastes are lemon, tangerine, and a hint of grapefruit. Very nice and subtle – not too much acidity, yet a good food wine. This isn’t an in-your-face New Zealand Sauvignon, but a nice example of an inexpensive California style. Yes. $10 on sale, usually $12.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-48475182456780365492009-02-04T11:16:00.000-08:002009-02-04T11:49:54.258-08:00

All wine writers and reviewers have preferences. Yet the best wine writers try to set aside their personal tastes when evaluating a particular wine, and try to judge the wine on its stand-alone merits. Yet biases always show through – in wine, politics, romance, food, or any aspect of our humanness.So in an effort at openness, we thought we’d discuss some of our general wine preferences. We hope

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-86187725830427679302009-02-01T10:38:00.000-08:002009-06-16T17:44:56.772-07:00

We keep being impressed with every Barnard Griffin wine we try. This opens with a nose of black cherries and peppery spice. It’s smooth, fruity, with just the right amount of velvety tannins. A very fruity Syrah style, with tastes of black cherry and pepper and maybe a hint of chocolate. Very nice. House. $13-16 on sale, usually about $18-19.UPDATE: The April 30, 2009 issue of Wine Spectator

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-13047858013607803982009-01-28T12:44:00.000-08:002009-01-28T12:46:41.686-08:00

The nose is mildly floral, not a lot of nuances. Tastes are of lemon/lime and floral. Very smooth and nice. It’s interesting that this is called a “Fume” Blanc, a name which was created by Mondavi back in the 1960s. This is a nice intermediate style between New Zealand’s brightness and California’s smoky/creaminess. Eminently drinkable with food or by itself. We were pleasantly surprised by the

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-54159062150918483202009-01-25T15:27:00.000-08:002009-01-25T15:29:15.121-08:00

What a nice surprise. We’re not big Cab or Merlot fans, but this is a wonderful addition to our House wine list. The nose is smoky and meaty. Tastes of beef, prune, walnuts, and grape skins. This is rich, full, almost chocolaty. The more of Barnard Griffin wines we try, the more we like. 72% Cabernet Sauvignon, 16% Merlot, 12% Cabernet Franc. House. $9.50/12

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-33429631713724460302009-01-22T14:22:00.000-08:002009-01-22T14:28:58.024-08:00

This opens with a great floral, herbal, and almost perfumy nose. Tastes are of green apples and a little grassiness. It’s bright and crisp, with nice acidity. This shows what chardonnay can be like when the sometimes massive overdoses of oak are left out. Yes. (We don’t remember the price, but most of Cambria’s mailing-list wines are in the $20-25 range.)

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-81565914085904852892009-01-18T10:41:00.000-08:002009-01-18T11:08:54.431-08:00

We’re not ones to usually post restaurant reviews on this blog, but we recently had a dinner that was so far over the top that we thought we’d share our experience.On the Isle of Skye, Scotland, is a totally out-of-the-way restaurant that embraces local ingredients and offers a multi-course dining experience such as what one might find at famous Michelin-starred restaurants in New York, Napa, or

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-10311847642994196362009-01-16T08:38:00.000-08:002009-01-16T08:42:24.146-08:00

We know we’re biased against most Bordeaux wines – both red and white. We love French Burgundies (again, both red and white), but can’t seem to warm up to Bordeaux. This Mouton Cadet has been around for decades (and we hadn’t had a bottle in many years), and is known as an inexpensive, reliable entry to red Bordeaux blends (most often primarily Cabernet Sauvignon, Merlot, and Cabernet Franc – in

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-81861768780060723922009-01-13T12:52:00.000-08:002009-01-13T12:54:06.812-08:00

We distinctly get some red bell pepper on the nose. This has smoky, beefy tastes that are rather dry and rough. Raisins and roasted chili peppers. Significant, but not harsh, tannins. Maybe. $8 on sale, normally about $10.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-50378931944422680212008-12-30T14:08:00.000-08:002008-12-30T14:15:39.482-08:00

This is a classic Sierra Foothills style Zinfandel. Big, rich, bright tannins and good acidity. Wonderful tastes of chocolate and blackberry. Sobon’s tasting room is a large, rather dark space, but the tasting-room staff were very helpful and knowledgeable. We arrived right at closing time yet we never felt rushed. Indeed, another party arrived after us and were enthusiastically welcomed. Yes.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-52553168283782011092008-12-27T14:08:00.000-08:002008-12-27T14:20:11.501-08:00

We started this wine blog mostly just for fun, and to help us remember the wines we’ve enjoyed over the years.Apparently, a few others of you have also enjoyed our writings. So far in 2008, we’ve had site visitors from 74 countries (map below).We’ll probably get a couple of more posts up before January 1, but then we will take some time off until about January 10. Have a great new year.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-54079846230378686562008-12-21T10:09:00.000-08:002008-12-21T10:15:16.524-08:00

We thought we’d jump on the end-of-year bandwagon, and offer our top new wines we enjoyed this year.Grgich Hills Fume Blanc 2006Cathedral Ridge Riesling 2007d.A. (Domaines Astruc) Shiraz/Viogner 2006Columbia Crest Vineyard 10 Rose 2007

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-54726246446430256662008-12-15T13:51:00.001-08:002008-12-15T13:53:12.958-08:00

A nice new addition to our Rose list. This wine, “mostly Syrah,” shows what a good American Rose can be. Wonderful fruity nose of strawberries and raspberries. Deep color – almost so dark pink it looks artificial. The tastes are strawberries, raspberries, and watermelon. Dry yet full. House. $6 on sale, usually about $11.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-6850074815774522222008-12-04T16:13:00.000-08:002008-12-04T16:23:01.787-08:00

Beautiful rose red color. Bone dry. This is a food wine, not an aperitif sipper. It has a feint nose of strawberries, and tastes of pansies, pomegranate, maybe a little apple and dried flowers. As much as we generally enjoy most Cambria wines, this is only a Maybe. $11

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-88248081124847970862008-11-21T16:37:00.000-08:002008-11-21T16:44:00.973-08:00

This opens with a blast of tropical fruit and lavender. The lavender doesn’t carry over to the tastes (fortunately), but the fruit does. Notes of lime, lemon, tangerine, and vanilla. Hey, I sound like the label. This is very smooth, with a touch of creaminess (that vanilla), and just enough bite and acidity. Very nice. House/Yes. $13[We have decided that after we write our review, if we stumble

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-5083962415988630572008-11-20T16:12:00.000-08:002008-11-20T17:49:44.004-08:00

We wish we remember where we had seen this as being highly rated, since we had put it on our “to-try” list. [Found it. It was recommended in Food & Wine magazine’s April 2008 issue in an article on “Best American Wines $15 & Under.”] It’s another in our recent streak of boring-to-yuck wines. Nose of... red wine, maybe a tiny bit of blackberry. Taste of... old, dried-up, cheap Syrah; no Zinfandel

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-84709849459105222202008-11-15T08:05:00.000-08:002008-11-15T08:08:05.335-08:00

Now this isn’t going to turn us into Merlot fans overnight, but we love the Glen Ellen region in Sonoma county, California, and saw this wine on the shelf for a mere $5. The nose is of smoke, plum, and maybe some mild, soft fruit like apricots or peaches. The tastes are soft (it is a cheap Merlot, after all) and actually quite pleasant. Nice acids and tannins. Fruit tastes are muted, but are

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-29592934474045396202008-11-11T14:25:00.001-08:002008-11-11T14:38:30.655-08:00

Mondavi winery initially made its name with two iconic wines – their Cabernet Sauvignon and a Sauvignon Blanc dubbed “Fume” Blanc. Both wines captured the American wine-making and wine-drinking spirit, but this Moscato has been around just as long. We remember tasting it many years ago when the winery was newly opened. The nose is distinctly of apricots. This is very low alcohol (8%) and exhibits

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-25932658536902425472008-11-08T14:06:00.000-08:002008-11-08T14:10:30.582-08:00

We’re always looking for good, affordable Pinot Noir – they’re hard beasts to find. We used to love Mark West’s Corsican Pinot, until they started sourcing grapes from California. We enjoyed Redwood Creek, but it too changed grape sources. The Beringer we had on our list switched from California grapes to Italy and France – we railed against all these changes before, so all 3 are now off our list

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-64466673605962147562008-11-07T08:44:00.000-08:002008-11-07T08:53:37.659-08:00

Just one issue ago (Nov. 15, 2008) Wine Spectator magazine carried a full-page article about Amazon soon getting into the wine business. Yesterday, in an Amazon shipment we received, was a brochure for a new “Amazon” wine club (actually from a company called 4 Seasons).There are many such wine clubs around – offering a mixed “surprise” case of wine every few months. We have a wine-savvy friend

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-40023255293955477332008-11-04T21:14:00.000-08:002008-11-05T09:30:27.009-08:00

After seemingly years of campaigning, the election’s finally over. Whether your choice won or lost; now, the day after, when it’s finally sunk in; tonight will be a night for a comfort wine. Our suggestion:Ridge Petite Sirah 2002This opens with a powerful nose of dried blackberries, cherries, and peat – almost like a single-malt scotch (in a very good way). The tastes are deep and rich of dried

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-37309642790621527012008-11-03T09:33:00.000-08:002008-11-03T09:35:22.438-08:00

We were first exposed to Mondavi wines in the 1970s, when the winery was new and cutting edge. Robert Mondavi was probably the best known “name” in California wine, and certainly in Napa. (OK, so maybe more Americans actually knew Gallo better as a name, but we’re thinking real wine drinkers here.)Robert Mondavi’s personal story is interesting, and the book is a good look into the wine industry

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-48520530022065782402008-11-01T09:58:00.000-07:002008-11-01T10:09:35.872-07:00

The BBC is showing a video of a French take on burgers, based on the two U.S. presidential candidates. Our question, what wines go best with each burger?“US presidential burgers are on the menu at an upmarket Parisian hotel named after the Marquis de Lafayette, who fought alongside George Washington in the American Revolution.While Americans are fans of French Fries, the French can now chose

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-50572791458741308622008-10-30T20:43:00.000-07:002008-10-30T20:47:16.358-07:00

I don’t think we’ve ever had such a divergence of opinion about a wine. This should serve as a perfect example that the writers and tasters in Wine Spectator, or John and Dorothy from the Wall St. Journal, or Lettie Teague from Food & Wine, are all human, with human opinions and personal tastes. Francesca thought this sweet dessert wine was full of apricot and honey; Ken thought it tasted like

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-65556785154813180722008-10-26T08:49:00.000-07:002008-10-26T08:56:03.980-07:00

Cathedral Ridge is a medium-sized winery in Hood River, Oregon. It has a modern tasting room and a good selection of wines to taste at no charge. This is simply a wonderful wine. Floral notes and roses on the nose. Tastes like a fresh honeydew melon. It’s a subtle, almost sensuous wine. The finish lingers and then softly fades away. Yes (House if it were widely available at retail.) $15

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-75835647487570025882008-10-21T15:36:00.000-07:002008-10-21T15:39:16.215-07:00

This is the Italian equivalent of a cheap Beaujolais, or of American box wine. As light and watery as an inexpensive Chianti – there’s not much of anything here. If you feel you just have to sample a little of everything, or if you love vapid light wines, then give this a try. It’s not undrinkable, we just wonder why anyone would bother. No. $8 on sale, usually $10.

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-13343433643214397082008-10-17T14:56:00.000-07:002008-10-24T15:14:47.611-07:00

V. Sattui is the ultimate height of Industrial Wine Tourism in Napa. A huge tasting room, tour busses in the parking lot, a giant cheese and gift shop, picnic tables on the lawn. Although we had enjoyed Sattui wines in the past, we needed to get out of this DisneyWine experience as soon as possible. We quickly bought a known-reliable White Zin to take with us to lunch (at Jack London State Park,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-86730079962903941452008-10-14T20:52:00.000-07:002008-10-14T20:59:50.098-07:00

It’s coming up toward the season for holiday dinners, sharing wines, and watching your portfolio’s meltdown. To help you make it through the financial storm, especially at this time of year, we present our suggestions for the best Financial Comfort Wines. These are wines that are soft and soothing, yet are also affordable (especially affordable). They have some depth to them, much more so than

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.comtag:blogger.com,1999:blog-9147539980481921309.post-291959946544590342008-10-11T10:37:00.000-07:002008-10-11T10:39:41.848-07:00

To show how even less-expensive wines can change between vintage years, here are our observations of the 2005 and 2006 versions of this wine. We tasted these wines separately (several months apart), and wrote the second review without referring to our notes regarding the previous vintage.2005: Nose of citrus and baked apple. The taste has a “little” everything – a little citrus, a little butter,

Ken and Francescahttp://www.blogger.com/profile/04233409757861407743noreply@blogger.com