tag:blogger.com,1999:blog-76354093348648174542024-02-19T01:37:13.118-08:00Avio: From Vine to Wine (and more)Avio Vineyards is located in historic Sutter Creek, in the heart of California's gold country. We produce small lots of hand crafted Italian style wines. The property also features overnight lodging, with advance reservations. You'll find Avio to be the perfect setting for a casual visit or a major event, such as a wedding or corporate meeting.Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7635409334864817454.post-40976386705211672072012-11-28T15:11:00.002-08:002012-11-28T15:11:30.935-08:00The Avio Arc<blockquote type="cite">
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<span style="font-family: Georgia, Times New Roman, serif;">This posting brings you an update on the warm and fuzzy, four footed (mostly) side of Avio Vineyards. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We've always had a passion for animal of all kinds. Since moving to Sutter Creek in 2004, we have rescued or acquired over 70 animals, ranging from guinea hens and peacocks to goats and llamas (and almost everything in between!) Many of them are still with us, some I’ve gifted to friends, and some have passed away. Since the beginning of this year, 8 of my beloved animals have passed on, along with many tears. But as with the cycle of life, although we have lost many of our cherished companions, we have opened our hearts and our doors to many new furry/feathered friends, and welcomed them onto the “Avio Ark.” </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Earlier in the year we started fostering kittens for </span><a href="http://apal.homestead.com/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">A-PAL</a><span style="font-family: Georgia, 'Times New Roman', serif;"> (our local animal shelter) to make them more sociable, thus, more adoptable. The first litter was of 3 little babies, who barely had their eyes open. We absolutely enjoyed raising them, as kittens bring such joy and spontaneity to a home. We wound up keeping one of them for ourselves, and we absolutely adore her. Then on Sept 6, I saw two kittens at the front of our property, just inches away from a very busy road. I tried to catch them, but to no avail. We did finally trap both of them, and they were feral. Still too small for solid food, we had to bottle feed them for a while, and attempt to get their sickly and malnourished little bodies back to health. We were able to get them healthy, and now we are looking for a special home for them both. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Knowing that I never wanted to have unwanted kittens on my property, I made an effort to trap all of the feral cats in our vineyard, and have them spayed/neutered. <a href="http://apal.homestead.com/" target="_blank">A-PAL</a> pays for all feral cats to be spayed/neutered, so I rented a trap, and began trapping! I caught 3 cats, 2 females and 1 male. The two female cats look exactly like one of my kittens, and the other kitten looks exactly like the male we captured. After each surgery, we kept them in a large cage for a day to allow them to heal in a quiet place with plenty of food and water. Subsequently, all three were released back into the vineyard where we had trapped them.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you live in Amador County, please know that if you have feral cats in or around your property, it costs you nothing to have them surgically altered so they stop reproducing. All you need to do is contact <a href="http://apal.homestead.com/" target="_blank">A-PAL</a> at 209-223-0410 and they will give you the details. Wherever you live, I'm betting your community has a similar program, as well. Every critter deserves a chance at life -- no matter how "unwanted" they may seem.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Of course I hope that by the time you read this, our kittens will have found their forever homes, but if anyone is interested in meeting my two "formerly" feral kittens for adoption, please send me an email at <a href="mailto:info@aviowine.com" target="_blank">info@aviowine.com</a>. They are incredibly cute, extremely loving, very attached to people, and have two distinctly different personalities. The one thing they do have in common though, is the need for a loving, indoor home, where they will be cherished - and where they can reciprocate, for the rest of their lives. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Ciao,</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Lisa Watson</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Avio Vineyards</i></span></div>
tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0Avio Vineyards38.3978122 -120.755710638.396256699999995 -120.7581781 38.3993677 -120.7532431tag:blogger.com,1999:blog-7635409334864817454.post-63411181451292113762011-03-22T15:25:00.000-07:002011-03-22T15:51:20.703-07:00Winter in the Vineyard: March - Vineyard Pruning<p>This month, rather than just writing about what's happening in the vineyard, I put together a video that explains the pruning process. Enjoy!</p><br /><br /><iframe title="YouTube video player" width="425" height="349" src="http://www.youtube.com/embed/GxDNGtoVjS0?rel=0" frameborder="0" allowfullscreen=""></iframe><div><br /></div>tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-44483900335875360852011-02-10T14:19:00.000-08:002011-02-20T16:22:07.402-08:00Winter in the Vineyard - February<span class="Apple-style-span" style="font-family:Helvetica;">There's more to a wine estate, than grapes. This month, the <a href="http://ceamador.ucdavis.edu/Master_Gardener/">Master Gardners</a> held a class here to teach trainees how </span><span class="Apple-style-span" style="font-family:Helvetica;">to prune fruit trees.</span><span class="Apple-style-span" style="font-family:Helvetica;"> Avio has over 100 fruit trees around the estate, all needing to be pruned. During the growing season, we enjoy the fresh fruit; but we can only eat a small percentage of the crop. So, m</span><span class="Apple-style-span" style="font-family:Helvetica;">ost of the fruit is donated to the wildlife rescue foundation. The rest is </span><span class="Apple-style-span" style="font-family:Helvetica;">given to our (lucky) guests in the tasting room. We have apples, peaches, </span><span class="Apple-style-span" style="font-family:Helvetica;">plums, cherries, nectarines, kiwi, lemon, lime, grapefruit and persimmons. </span><span class="Apple-style-span" style="font-family:Helvetica;">In addition to the fruit trees, its also time to prune the flowering plants like crepe </span><span class="Apple-style-span" style="font-family:Helvetica;">myrtles. We are proud to be able to offer this opportunity to such a worthwhile organization as the Master Gardeners.</span><br /><span class="Apple-style-span" style="font-family:Helvetica;"><br /></span><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEkp78P9W7LX8u0zu12fHZkkZS3ecUwrnB1q9G7bEurLsY-Nv1_MNmgIU_ILEcgi3lvZ67MyXUDrP6tlG1GtUaCPG5J2jrq6NsK-OzSpZgEuer6hq1MyBeXHrjgQ8J6vhrjvvUIb3Shc/s320/pruning1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575930200273278610" /><span class="Apple-style-span" style="font-family:Helvetica;"></span><span class="Apple-style-span" style="font-family:Helvetica;">Once the fruit trees are done we start on the grapes. As mentioned in January, we are </span><span class="Apple-style-span" style="font-family:Helvetica;">experiencing an <a href="http://www.blogger.com/goog_1092669790">el </a></span><span class="Apple-style-span" style="font-family:webdings;"><a href="http://www.elnino.noaa.gov/lanina.html">Nina</a></span><span class="Apple-style-span" style="font-family:Helvetica;"> winter which means we are still in for a lot of rain </span><span class="Apple-style-span" style="font-family:Helvetica;">and cold weather - and possibly a late frost. We have to balance a few things when timing </span><span class="Apple-style-span" style="font-family:Helvetica;">the pruning. If we prune too early, and it rains on an open cut (a wound to </span><span class="Apple-style-span" style="font-family:Helvetica;">the plant), disease can enter the plant through the open wound. Also, if we </span><span class="Apple-style-span" style="font-family:Helvetica;">get a frost, and the buds of the plant are young, we can lose the crop - so, </span><span class="Apple-style-span" style="font-family:Helvetica;">timing is everything.</span><span class="Apple-style-span" style="font-family:Helvetica;"><br /></span><br /><span class="Apple-style-span" style="font-family:Helvetica;"></span><span class="Apple-style-span" style="font-family:Helvetica;">Avio has the benefit of having good <a href="http://www.blogger.com/goog_1092669794">cold-air </a></span><span class="Apple-style-span" style="font-family:Helvetica;"><a href="http://www.islandnet.com/~see/weather/elements/frostpock.htm">drainage</a>. To put it in layman's terms, o</span><span class="Apple-style-span" style="font-family:Helvetica;">n still nights, with clear skies, there is a temperature inversion in which</span><span class="Apple-style-span" style="font-family:Helvetica;"> all the cold air sinks to the ground. In a valley all the cold air </span><span class="Apple-style-span" style="font-family:Helvetica;">will "pool" or collect. At Avio, we are on a ridge that allows the cold air </span><span class="Apple-style-span" style="font-family:Helvetica;">to drain down into the valley. It will take </span><span class="Apple-style-span" style="font-family:Helvetica;">5 weeks for us to complete the pruning leaving the lowest (coldest) areas </span><span class="Apple-style-span" style="font-family:Helvetica;">last to be pruned last. We have started on the zinfandel, and will then move on to the </span><span class="Apple-style-span" style="font-family:Helvetica;">Sangiovese. Both these vineyards are near the top of the property.</span><br /><span class="Apple-style-span" style="font-family:Helvetica;"><br /></span><br /><span class="Apple-style-span" style="font-family:Helvetica;"> For more about pruning grape vines, you might enjoy this <a href="http://cekern.ucdavis.edu/custom_program667/Reasons_and_Rules_of_Pruning_Grapevines.htm">information</a> from U.C. Davis</span>tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-84609323575742207742011-01-13T15:58:00.000-08:002011-01-18T08:11:28.792-08:00Winter in the Vineyard: January<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaqFOSxnqCmXxrOydzzakzAnuufel7a7UG2ji3cMUQ_qIGGXzswLWAcwYIT1yYDWe30C1pZD2jxtS-C1pC2iZ2AMp6kSUKR-XvAStroNpo6fUitjfwkCWAluVyxdkBRKeHoxC-Tmb8r4/s1600/cabernet_vines_in_fog_credit.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaqFOSxnqCmXxrOydzzakzAnuufel7a7UG2ji3cMUQ_qIGGXzswLWAcwYIT1yYDWe30C1pZD2jxtS-C1pC2iZ2AMp6kSUKR-XvAStroNpo6fUitjfwkCWAluVyxdkBRKeHoxC-Tmb8r4/s320/cabernet_vines_in_fog_credit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5561852556510691474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkCs_UNzXjYGZtX6DAgWGGFOi2-cR0SE99yaXSUZweb7tROmiJ1lcJINj9wUlkQOiev9FTPqVZq9QvJMi4lMPQmsY1zL5U2L7XUQkca1zfYlhAJ97SUspjUl_RfDijmHJyyuTALn8M5o/s1600/IMG_0973.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkCs_UNzXjYGZtX6DAgWGGFOi2-cR0SE99yaXSUZweb7tROmiJ1lcJINj9wUlkQOiev9FTPqVZq9QvJMi4lMPQmsY1zL5U2L7XUQkca1zfYlhAJ97SUspjUl_RfDijmHJyyuTALn8M5o/s320/IMG_0973.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5561839460942959634" /></a><span class="Apple-style-span" style="font-size:medium;">January marks the start of a winery's operational cycle. The facilities are spotless, the harvest equipment has been stored away, and the wine has been put to bed to happily ferment. In the vineyard, the vines are blissfully dormant. Cool foggy days alternate with periods of wintery sunshine. You'd think those of us who work in the vineyard would be sleeping peacefully just like the vines - but you'd be wrong! </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PxrXUsPj-CYs5G9gpX5EoRtR0PGS3G1aA4oG7bkrirNf0uPzB3pn_YIxPZlUvD1NOougfBGZhoYPk1txfRBYMS_QRCoAds86JiBHfwtWll1U2RmhIvs0sB86v-KpOcIIfdY9APZ9eMc/s1600/cabernet_vines_in_fog_credit.jpg"><br /></a><div><br /></div><div>There's no quiet time between the end of harvest and the new growing season. January is our rejuvenation month. This is the time of year that we're doing our best to repair, rebuild and replenish the vineyard infrastructure. During the growing season, its difficult to find things like breaks in the irrigation system, broken trellises, etc. The lush vines hide many of these problems. While the vines are bare, we have the best opportunity to get in and make repairs. There are downsides to vineyard work in January. The days are short, and the ground is often too wet to bring in heavy equipment. Since we're expecting a La <span class="Apple-style-span" style="font-family:georgia;">Nina winter - colder and wetter than normal - we may be racing the clock to get everything done, this year. Of course, I do get a bit of help from Squirt:-)</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><div><span class="Apple-style-span" style="font-family:georgia;">The other task we focus on in January, is bottling. During harvest and then the holiday season, there's really no time to make much progress in this arena. We plan to hit it hard in January. Over the course of the next few months, you'll see several new vintages appearing, and maybe a surprise or two. You'll just have to stay tuned to find out what we've got planned!</span></div></div>tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-77837503303447534072010-12-25T11:30:00.001-08:002010-12-25T11:30:58.796-08:00Avio Hot Mulled Wine Recipe<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px; "><p>6 whole allspice berries</p><p>1 tablespoon whole black peppercorns</p><p>2 whole star anise</p><p>3 cinnamon sticks</p><p>1 (1-inch) piece fresh ginger, sliced</p><p>3 large strips orange zest</p><p>3 large strips lemon zest</p><p>6-inch sprig of Lavender</p><p>2 (750-ml) bottles any <span style="color: rgb(128, 0, 0); "><em><strong>Avio</strong></em></span> <em><strong><span style="color: rgb(128, 0, 0); ">red wine (we like Sangiovese)</span></strong></em></p><p>3/4 cup honey</p><p>In the basket of a commercial coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot. This ia a little spicy so less pepper corns to taste, or add honey to taste.</p><p>If you don't have a percolator, use a large saucepan or dutch oven. Wrap the first 8 ingredients in cheescloth and drop into the wine and honey mixture. Bring to a boil, then reduce heat to low and cook for 2 hours. You could even try this in a slow cooker!</p></span>tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-14517688629189885572010-12-22T12:33:00.000-08:002010-12-22T12:33:11.381-08:00Wine and Community - Part 1<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">In these very challenging economic times, many in our community are wondering how they can make Christmas special for their children.<span style="mso-spacerun: yes;"> </span>I believe that we have a responsibility to share our good fortune with those who need a hand.<span style="mso-spacerun: yes;"> </span>Personally and professionally I have made a point of reaching out to <a href="http://www.interfaithfoodbank.org/">The Amador Interfaith Food Bank</a> to share some of what I have with others.<span style="mso-spacerun: yes;"> </span>Our customers have joined us in this endeavor by participating in a food drive at the winery. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl47inPUzGAZVbWHi5vIE3_B2kHJSo61E09bCgyzehAKp4gNFTjE50DXEmOZk3MKTNfohwXH6kI0Y2EZi_y85W6TQLZ4Lvf6tX9_m2O1sIrJI-a_h5Q0LSGvHgiSopG0cG6maTcojCQsI/s1600/howitworks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl47inPUzGAZVbWHi5vIE3_B2kHJSo61E09bCgyzehAKp4gNFTjE50DXEmOZk3MKTNfohwXH6kI0Y2EZi_y85W6TQLZ4Lvf6tX9_m2O1sIrJI-a_h5Q0LSGvHgiSopG0cG6maTcojCQsI/s1600/howitworks.jpg" /></a></div><div class="MsoNormal">With Christmas fast approaching, the news outlets are reminding us daily that we need to think beyond our front doors.<span style="mso-spacerun: yes;"> </span>There are countless agencies in every community who are falling far short of their goals, this year.<span style="mso-spacerun: yes;"> </span>I’d like to encourage our Wine Community to rise to this challenge.<span style="mso-spacerun: yes;"> </span>Whether it’s a toy donation to <a href="http://www.toysfortots.org/">Toys for Tots</a>, a food or monetary donation to your local food bank, a <a href="http://www.onewarmcoat.org/">warm coat</a> you’re no longer using, or a day of service at a shelter in your community; someone will have a merrier Christmas if you reach out.<span style="mso-spacerun: yes;"> </span>There are so many organizations out there doing good works; something is bound to resonate with you.<span style="mso-spacerun: yes;"> </span>Please join me in sharing the joy the Wine Community can bring to others.<span style="mso-spacerun: yes;"> </span>When you’ve done so, please share your experience by making a comment on this Blog.<span style="mso-spacerun: yes;"> </span>Let’s show the world that we can make a difference!</div><!--EndFragment-->Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-45058223286015819982010-11-22T10:24:00.000-08:002010-11-22T10:24:54.782-08:00Avio Apple Stuffing Recipe<!--StartFragment--> <br />
<div class="MsoNormal"><b><i><span class="Apple-style-span" style="color: #a64d79;">Wine Pairings: Avio ’07 Estate Aglianico,’07 Estate Sangiovese or </span></i><i><span class="Apple-style-span" style="color: #a64d79;">’08 Rose</span></i></b></div><div class="MsoNormal">Inspired by the delicious apples grown on the Avio Estate</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are many brands of stuffing mix.<span style="mso-spacerun: yes;"> </span>This recipe is based on one 6-oz. bag.<span style="mso-spacerun: yes;"> </span>Other ingredients can be increased or decreased based on your personal tastes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:<o:p></o:p></b></div><div class="MsoNormal">1 6 oz bag - stuffing mix</div><div class="MsoNormal">2 – Mild Italian uncooked sausages</div><div class="MsoNormal">½ cup – chopped macadamia nuts</div><div class="MsoNormal">1 – medium onion, finely diced</div><div class="MsoNormal">3 stalks – celery, finely diced</div><div class="MsoNormal">1 – carrot, finely diced</div><div class="MsoNormal">2T Olive Oil (for sautéing vegetables) </div><div class="MsoNormal">1 cup – apple, peeled, cored & diced</div><div class="MsoNormal">½ cup – dried cranberries</div><div class="MsoNormal">Chicken broth or stock - use 1/4 cup less than your recipe suggests</div><div class="MsoNormal">1/4 cup - apple juice</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">For Casserole style Stuffing: Pre-heat oven to 350</i><i style="mso-bidi-font-style: normal;"><span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span> F.<span style="mso-spacerun: yes;"> </span><o:p></o:p></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">If you’re stuffing a turkey, use your roasting recipe instructions for oven temperature.<o:p></o:p></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove casing from sausages, and cook until brown, crumbling the sausage into very small pieces, as you cook it.<span style="mso-spacerun: yes;"> </span>Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dice onion, celery and carrot.<span style="mso-spacerun: yes;"> </span>In a sauté pan, heat 2 T. of olive oil.<span style="mso-spacerun: yes;"> </span>Add onion, celery and carrot, and cook just until tender.<span style="mso-spacerun: yes;"> </span>Do not brown.<span style="mso-spacerun: yes;"> </span>Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, combine stuffing mix, macadamia nuts, butter, sausage, vegetables and stock & juice.<span style="mso-spacerun: yes;"> </span>Don’t add all the liquid at once.<span style="mso-spacerun: yes;"> </span>If you’re putting this stuffing into a turkey to cook, you’ll want it less moist.<span style="mso-spacerun: yes;"> </span>If you’re baking it as a casserole outside the bird, you’ll want it moister.<span style="mso-spacerun: yes;"> </span>Pick your purpose, and add the liquids to suit.<span style="mso-spacerun: yes;"> </span>The remainder of this recipe applies to casserole baking.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Transfer the stuffing into a glass baking dish.<span style="mso-spacerun: yes;"> </span>Cover and bake for 30 minutes. For a crispy crust on the top, remove the lid for the last 10 minutes.</div><!--EndFragment-->Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-61118723848767510922010-09-18T17:20:00.000-07:002010-09-18T17:20:36.864-07:00Zinfandel Granita Recipe<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp6uTkhdSjKR2bXLms4R7HqfFTi0algd06w5TxKtdBy-sZ4QQUVjrdonvO8p2gjFYkjbHK_4QB32BAWaiD0fajO18Vd_25lGCMrQKkIgjMjokaNMEy5dOwuI-BKs7e8_3uIqVbQXXsKc/s1600/zin_granita.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp6uTkhdSjKR2bXLms4R7HqfFTi0algd06w5TxKtdBy-sZ4QQUVjrdonvO8p2gjFYkjbHK_4QB32BAWaiD0fajO18Vd_25lGCMrQKkIgjMjokaNMEy5dOwuI-BKs7e8_3uIqVbQXXsKc/s200/zin_granita.JPG" width="200" /></a></div><div class="MsoNormal"><span style="font-family: Calibri;">This refreshing concoction is a perfect dessert on a hot summer night. It also works nicely as a palette cleanser between courses.<span style="mso-spacerun: yes;"> </span>While the preparation time appears lengthy, it actually requires very little attention.<span style="mso-spacerun: yes;"> </span>It can be made several days ahead and stored in a covered container in your freezer.<span style="mso-spacerun: yes;"> </span>Your guests will be delighted when you serve this!<span style="mso-spacerun: yes;"> </span>If you’re looking for a more casual presentation, try making this recipe with Avio Rose. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients</span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Calibri;">1-1/3 cup water</span></div><div class="MsoNormal"><span style="font-family: Calibri;">1-cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri;">2 lemons<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri;">1 750-ml bottle of Avio Zinfandel<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Calibri;">Combine water and sugar and bring to a boil.<span style="mso-spacerun: yes;"> </span>Stir until sugar is completely dissolved – about 3 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and place in the refrigerator until chilled – about 1 hour.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Using a the finest grater you have (or a zester), remove the dark yellow skin from both lemons.<span style="mso-spacerun: yes;"> </span>Do not grate too deeply, as the lighter colored skin is bitter tasting.<span style="mso-spacerun: yes;"> </span>Juice the lemons, making sure to remove the seeds.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Combine the sugar water mixture with the wine, lemon juice and lemon zest. <span style="mso-spacerun: yes;"> </span>Pour into a 9”x12”x2” baking pan.<span style="mso-spacerun: yes;"> </span>Place the mixture in the freezer and chill for 30 minutes.<span style="mso-spacerun: yes;"> </span>Remove it from the freezer, and scrape the edges of the pan.<span style="mso-spacerun: yes;"> </span>Stir briefly to break up any large pieces and incorporate any liquid.<span style="mso-spacerun: yes;"> </span>Put back in the freezer for 1 hour.<span style="mso-spacerun: yes;"> </span>Repeat this process for at least 3 hours. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Before serving, fluff with a fork to break up the remaining large pieces.<span style="mso-spacerun: yes;"> </span>Serve in dessert bowls or try a wine or martini glass.<span style="mso-spacerun: yes;"> </span>Garnish with fresh berries, a mint leaf or a sprinkle of cinnamon.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><i><span style="font-family: Calibri; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><span class="Apple-style-span" style="color: #e06666;">This dessert contains alcohol and is not appropriate to serve to minors.</span></span></i><!--EndFragment-->Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-55521071544275266282010-08-25T13:11:00.000-07:002010-08-25T13:11:07.490-07:00Vineyard Update - August 2010<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Calibri;"> </span><span class="Apple-style-span" style="font-family: Helvetica;">With the change-up in weather this week, I took the opportunity to ask some questions of my winemaking partner, Mark McKenna about how the current conditions, as well as the overall season, and how they will affect the 2010 harvest.<span style="mso-spacerun: yes;"> </span>Here’s a digest of our conversation.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Stefano:<span style="mso-spacerun: yes;"> </span>How has this summer's weather affected the growing season?<o:p></o:p></span></i></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Mark:<span style="mso-spacerun: yes;"> </span>It's been as close to perfect as we could ask for. The cooler summer, with lots of rain in the spring has slowed ripening, giving the grapes more "hang time". Longer hang time gives more time for the greater development of flavor and complexity. Best year, so far, since 1999. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Stefano:<span style="mso-spacerun: yes;"> </span>Will the hot spell we're currently experiencing help, hinder or otherwise affect the crop - especially this close to harvest?<o:p></o:p></span></i></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Mark:<span style="mso-spacerun: yes;"> </span>If anything it will catch us up a bit; but, it has not been extreme in any way and the vineyards look so healthy up to this point that I don't see it as much of an issue. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Stefano:<span style="mso-spacerun: yes;"> </span>If you could create the perfect weather for the remainder of this year's growing season, what would that be?<o:p></o:p></span></i></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Mark:<span style="mso-spacerun: yes;"> </span>Mid 80s and dry. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Stefano: When will the harvest begin, and how long will it run?<o:p></o:p></span></i></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Mark:<span style="mso-spacerun: yes;"> </span>Whites (Pinot Grigio) will start next week and reds will come 10 to 14 days after that. Zins and Syrahs first as always, then on to Sangiovese, Cab, Petite Sirah, and Barbera. We're almost always done by the second week of November. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Stefano:<span style="mso-spacerun: yes;"> </span>Any other top of mind factoids that readers might enjoy hearing about?<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Mark:<span style="mso-spacerun: yes;"> </span>Avio has the only Estate grown Pinot Grigio in Amador County and it is often the very first field in the County to be harvested. As goes Avio, so goes Amador. </span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div><!--EndFragment-->Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-84934973301771613162010-08-17T14:27:00.000-07:002010-08-17T14:27:45.651-07:00Pinot Grigio<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">August marks the start of harvest at Avio. The first varietal that we bring in is Pinot Grigio. We are the only winery in Amador County to produce an Estate Grown Pinot Grigio. Our 3 acre plot is located behind the tasting room, and is named after Zio (Uncle) Paulino, who is subtle, easy-going and gets along with everyone. You’ll find these same characteristics as you sip a refreshing glass of this tasting room favorite.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wikipedia offers some insights into this wine:</span></o:p></div><div style="text-align: right;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TRSCE0Cr9kTihTFBKv2A3GNKKZsXijJMordSmySwTlYgNfx73NmpGvGPVnjnTZLqR-w9LVL-9ArqycprbvU4lR9GtjQzCOOVemGe8WhJDq30tszKaYdoY2OBZcMiT-FJLDATPWZpRsU/s1600/Pinot_Gris_close.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TRSCE0Cr9kTihTFBKv2A3GNKKZsXijJMordSmySwTlYgNfx73NmpGvGPVnjnTZLqR-w9LVL-9ArqycprbvU4lR9GtjQzCOOVemGe8WhJDq30tszKaYdoY2OBZcMiT-FJLDATPWZpRsU/s200/Pinot_Gris_close.JPG" width="182" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo from Wikipedia</i></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><b><i>Pinot gris</i></b><i> is a white </i><a href="http://en.wikipedia.org/wiki/Wine" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Wine"><i>wine</i></a><i> </i><a href="http://en.wikipedia.org/wiki/Grape" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Grape"><i>grape</i></a><i> variety of the species <a href="http://en.wikipedia.org/wiki/Vitis_vinifera" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Vitis vinifera">Vitis vinifera</a>. Thought to be a </i><a href="http://en.wikipedia.org/wiki/Mutant" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Mutant"><i>mutant</i></a><i> clone of the </i><a href="http://en.wikipedia.org/wiki/Pinot_noir" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Pinot noir"><i>Pinot noir</i></a><i> grape, it normally has a grayish-blue fruit, accounting for its name ("gris" meaning "grey" in French) but the grape can have a brownish pink to black and even white appearance. The word "Pinot", which means "pinecone" in French, could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink,</i><sup class="reference" id="cite_ref-Robinson_pg_158_0-0" style="font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Pinot_gris#cite_note-Robinson_pg_158-0" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;"><span><i>[</i></span><i>1</i><span><i>]</i></span></a></sup><i>and it is one of the more popular grapes for </i><a href="http://en.wikipedia.org/wiki/Orange_wine" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Orange wine"><i>orange wine</i></a><i>. The clone of Pinot gris grown in </i><a href="http://en.wikipedia.org/wiki/Italy" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Italy"><i>Italy</i></a><i> is known as Pinot grigio. </i><a href="http://en.wikipedia.org/wiki/Pinot_gris"><i>Read more from Wikipedia</i></a></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #272800; mso-bidi-font-family: Geneva; mso-bidi-font-size: 13.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At Avio, we love the fresh, fruity flavors of this grape. We also strive to give it a soft, glycerol feel in the mouth, which differentiates us from many P.G. producers. P.G. is often put through a secondary fermentation process to achieve this softness. We prefer to highlight the fruitiness of the grape, so we bring about the softness in a different manner. Our Pinot Grigio goes from vine to tank in less than 1 hour! We start at 5:30 a.m. while the temperatures are still cool in the vineyard. Workers bring the cut fruit to the winery where we by-pass the crusher/de-stemmer step and do a whole-berry press. This reduces harsh tannins that occur in the skins, and allows the full flavor of the fruit to come through. It also naturally softens the wine without the need for secondary fermentation. Our P.G. has a very large and loyal following, and this speedy harvest process is why.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj0_h3Hhi_wOHdyXFaWGJn6OPvNDydbQeFC9Qewr4bu5txOn9pIlLyC9kb8iy0DhrON7PpDUL7-JFO4WU3ku6QRz38zL4s-JCS5JNrvSnF2jmPO8xO-Z1S8HJF5TG2NWvmybNY61b1ys/s1600/two_chickens.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj0_h3Hhi_wOHdyXFaWGJn6OPvNDydbQeFC9Qewr4bu5txOn9pIlLyC9kb8iy0DhrON7PpDUL7-JFO4WU3ku6QRz38zL4s-JCS5JNrvSnF2jmPO8xO-Z1S8HJF5TG2NWvmybNY61b1ys/s200/two_chickens.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Photo by T. Melohn</i></span></td></tr>
</tbody></table><div class="MsoNormal"><span style="color: #272800; mso-bidi-font-family: Geneva; mso-bidi-font-size: 13.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another interesting differentiator at Avio, is that as part of our sustainable farming practices, we make use of the natural resources available to us on the property. If you’ve spent any time here, you know that we have many animals that contribute to our farming processes. In the case of P.G., we utilize the 100% certified organic eggs laid by our hens. Small amounts of egg whites are used to “fine” or clarify the wine. Egg whites are a form of protein. This protein attracts impurities, such as tannins, and binds to them. These impurities then settle to the bottom of the tank where they can be filtered out. The fining process does not affect the flavor or color of the wine. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By the way, the most famous French Bordeaux have always been fined with egg white. That’s why there is a traditional pastry in Bordeaux, the </span><a href="http://www.foodnetwork.com/recipes/sweet-dreams/canneles-from-bordeaux-canneles-de-bordeaux-recipe/index.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cannelé</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, which is made with egg yolk – only. I don’t have any data points on Italian recipes; but perhaps that is why </span><a href="http://www.cooks.com/rec/view/0,1613,158185-229207,00.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">gelato</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> is popular!</span><o:p></o:p></div><!--EndFragment-->Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-59221359074738277822010-08-03T11:38:00.000-07:002010-08-03T12:27:52.846-07:00A Recipe from Chef Beth Sogaard<!--StartFragment--> <p class="MsoNormal" align="center" style="text-align:center;mso-outline-level: 1"><b style="mso-bidi-font-weight:normal"><span style="font-size:14.0pt; font-family:Calibri;mso-bidi-font-family:Arial">Fig “Tapenade”</span></b></p> <p class="MsoNormal" align="center" style="text-align:center"><b style="mso-bidi-font-weight: normal"><span style="font-size:10.0pt;font-family:Calibri;mso-bidi-font-family: Arial"><o:p> </o:p></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial">Sweet and a little savory, this makes a nice foil for salty cheeses and meats<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:8.0pt;font-family:Calibri;mso-bidi-font-family: Arial"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">Makes 20 appetizer servings<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal" style="mso-outline-level:1"><span style="font-size:10.0pt; font-family:Calibri;mso-bidi-font-family:Arial">Yield: 1 pint</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; "><br /></span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1/3 cup olive oil or vegetable oil</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1 cup shallot - peeled and chopped</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1 cup dried mission figs - stemmed and roughly chopped</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1/3 cup Avio Sangiovese or other dry red wine</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1 tsp. brown sugar</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1/3 cup water</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">1 tsp. balsamic vinegar</span></p><p class="MsoNormal" style="mso-outline-level:1"><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; "><br /></span></p><p class="MsoNormal" style="mso-outline-level:1"><span style="font-size:10.0pt; font-family:Calibri;mso-bidi-font-family:Arial"></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">Heat the olive oil in a medium sauce pan over medium heat. Stir in the shallots and cook until softened and lightly colored, about 5 minutes.</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">Add the figs, wine, sugar, water, vinegar and a pinch of salt and pepper. Bring to a boil, then reduce heat to maintain a slow simmer. Cook until the liquid is almost absorbed and the figs are tender, about 15-20 minutes.</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">Remove from the heat and let cool. Transfer to the work bowl of a food processor and pulse to make a chunky paste.</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">This will keep in the refrigerator for at least 3 weeks.</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Calibri; font-size: 13px; ">Per Serving (excluding unknown items): 45 Calories; 2g Fat (37.7% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Calibri; mso-bidi-font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="font-size:10.0pt;font-family:Calibri;mso-bidi-font-family:Arial">Serving Ideas: </span></b><span style="font-size:10.0pt;font-family:Calibri;mso-bidi-font-family: Arial">Use to assemble mini sandwiches with brie and ham or spread on crostini with soft goat cheese. This is also delicious as a garnish to a cheese board for guests to spread on bread or crackers. Try as a condiment on your next grilled cheese sandwich!<o:p></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center;mso-outline-level: 1"><strong><span style="font-family:"Goudy Old Style";mso-no-proof:yes"><o:p> </o:p></span></strong></p> <p class="MsoNormal" align="center" style="text-align:center;mso-outline-level: 1"><strong><span style="font-family:"Goudy Old Style";mso-no-proof:yes"><o:p> </o:p></span></strong></p> <p class="MsoNormal" align="center" style="text-align:center;mso-outline-level: 1"><strong><span style="font-family:"Goudy Old Style";mso-no-proof:yes">Beth Sogaard Catering<o:p></o:p></span></strong></p> <p class="MsoNormal" align="center" style="text-align:center"><strong><span style="font-size:16.0pt;font-family:Gigi;color:#99CC00;mso-no-proof:yes">"The No Worry Caterer"</span></strong><span style="font-size:16.0pt;font-family: Gigi;color:#99CC00;mso-no-proof:yes"><o:p></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;font-family:"Engravers MT";mso-no-proof:yes">Amador Vintage Market</span><span style="mso-no-proof:yes"><o:p></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;font-family:"Arial Narrow";mso-no-proof:yes">9393 Main Street / P.O. 863<span style="mso-spacerun: yes"> </span>Plymouth, CA 95669</span><span style="mso-no-proof:yes"><o:p></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;font-family:"Arial Narrow";mso-no-proof:yes">209-245-FOOD<span style="mso-spacerun: yes"> </span>209-245-3968 catering<o:p></o:p></span></p> <!--EndFragment-->tmelohnhttp://www.blogger.com/profile/06640819231935414450noreply@blogger.com0tag:blogger.com,1999:blog-7635409334864817454.post-84301614875791959952010-07-07T18:21:00.000-07:002010-07-07T18:21:29.255-07:00Demystifying Food & Wine Pairing<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hi, I'm Stefano Watson, owner of Avio Vineyards. In my first Blog post, I'd like to talk about Food & Wine pairing. I hope that you will add your comments, and perhaps share a favorite recipe and the type of wine you like to enjoy with it.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Since the beginning of wine making, there has been a natural affinity to pair wine with food. That may be obvious to those reading this posting, but it is not so apparent to the average American wine-drinking household. It is here we can take a valued lesson from Europeans as they have seemed to figure it out. In traveling across Italy and having enjoyed many a meal in the homes of friends and acquaintances, there is always wine on the table during the meal. On my return home, my thoughts always go back to why it is that we are not more in the European mindset when it comes to enjoying a bottle of wine with dinner. One of my beliefs is that many Americans have mistakenly come to believe that pairing wine with food is an overly complicated process and that if not done properly, you will ruin that perfect bottle of wine that you have been harboring for a special occasion, or that a sommelier will unexpectantly jump out of your pantry and sharply belittle you for your inane stupidity while revoking your wine tasting privileges for the rest of your natural life! </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Recently I was in a grocery store where the store brand bottles of wine displayed a very clever yet helpful marketing ploy. In order to simplify the food/wine pairing for the average consumer, the bottles had pictures of the suggested food pairing item printed on the label! Problem solved! The Chardonnay had a picture of a plump chicken on the label, the bottle of merlot proudly displayed a portly pig, and of course the cabernet sauvignon had a picturesque cow smiling for the viewing public. So there you have it; “wine pairing 101” without having to pay tuition or attend any classes. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Forget what you know about the antiquated “rules” of wine & food pairings (besides, rules are made to be </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">broken</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">). Therefore, let’s explore some guidelines that will help you impress your friends and neighbors the next time they come over to dinner: </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Match the weight and texture of the food to the wine</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> A light-bodied fish like sole works well with a light-bodied wine like Pinot Grigio. Conversely, a full-bodied fish like salmon (think of the fat content) matches beautifully with a buttery chardonnay. </span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Balance the intensity of the flavors</span></i></b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> A mild flavored food like roast turkey pairs well with a Sauvignon Blanc or Beaujolais, but turkey used for thanksgiving dinner slathered with stuffing and spices needs a bit more flavor, like what you get with a Syrah or Zinfandel. </span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Balance tastes.</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> There are 5 basics tastes: sweet, sour, salty, bitter and umami (think “savory” as in mushrooms or soy). Herein lies the magical secret that will give you the skills of the most talented sommelier. Salty and sour tastes in food will make a dry wine taste milder (fruitier and less acidic). Since studies show that most Americans enjoy a full-bodied red, the next time you open one, think of the sauce that you are serving with the protein and add a little salt to it to enhance not only the food, but also the wine. Sweet and savory (umami) will make a wine taste stronger (drier and more astringent). That’s why you have people have been perplexed when they’ve paired Cabernet with chocolate (sweet), and the result was that the sweetness of the chocolate made the wine drier and more astringent. Next time try a port with your chocolate and your taste buds will thank you!</span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In Italy, wine is just another component or ingredient of the meal, and when you think of wine that way, it becomes easier to select your pairings. Remember that the rules you were taught all those years ago are now simply rubbish, and you should enjoy breaking those rules by experimenting in the safety and privacy of your own home! </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Food and wine have a natural affinity towards each other.</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Pairing is not a win or lose proposition; as long as you have wine on the table, you can’t go wrong. Keep in mind that if you aren’t overwhelmed with your pairing of that new wine, you can always enjoy it later by itself!</span></div>Avio Vineyardshttp://www.blogger.com/profile/01570548015417100303noreply@blogger.com0