Here Comes Summer: Celebrate With Wine

Here Comes Summer: Celebrate With Wine  “Wine is one of the agreeable and essential ingredients of life.”    ~ JULIA CHILD The late and great Julia Child had it so right and with summer we can celebrate her appreciation for wine at some magnificent personal moments.  Wine is the perfect pairing to so many of life’s greatest events.  From family barbeques, to weddings – or even a simple picnic out on the lawn, wine can be the perfect partner – the essential ingredient in making each event special.  Pairing Wines to BBQ:As you fire up the grill you will want to pop the cork on some perfect BBQ wines.  Remember, it is your taste that counts rather than any set rules. Grilled Chicken pairs beautifully with our Nouveau Muse Tempranillo. Tri-tip, burgers and steaks pair beautifully with our EVO Cabernet Franc. S’mores and Chocolate Desserts pair beautifully with our Nouveau Muse Rosato. Fruit Pies and Tarts pair beautifully with our Ceres Late Harvest Viognier. Wedding Wines: Whether it is a beautiful wine to serve at the wedding itself, or wine gifts for the bride and groom, the first all around wedding choice is traditionally a sparkling wine.  You just can’t go wrong with the beauty of bubbles.  However, remember there is a growing trend toward helping the bride and groom to stock their wine cellar.  Below are some perfect choices: Say it with Personalized WineOur Talmage personalized wines offer you the opportunity to express your good taste in a highly personal and stylish way. Put a favorite picture of your Bride and Groom on a wine label and suddenly they are the star of the show!   Our Artisan Wines The WineShop At Home family of exclusive, handcrafted wines represents a diverse selection of varietals, styles and regions. You can mix and match a case or two of your favorites to help build the newlywed's wine cellar. Choose from Red Wines, White Wines andSpecialty Wines to create the perfect mixed case. Boxed Gifts Our elegantly boxed gifts make a statement of your good taste. Some of our finest exclusive wines are all dressed up with somewhere to go – to salute the bride! Whatever the occasion, choose from gift boxes with sparkling, whites, reds, truffles, stemware or any combination – to show those in your life how special they are to you. For the Wedding:Sparkling wine or personalized sparkling wine served at the wedding leaves an indelible impression. The bride and groom will be impressed with your thoughtfulness when they open any of these classic and classy wine gifts. Picnic in the Grass:Whether it’s the 4th of July picnic with the whole family or just the two of you sneaking out for a little time out on the back lawn, picnic foods make perfect pairings with wine.  Wine coolers can fit the bill for whatever food choices you select.  Here is a simple recipe for a Wine Cooler that works equally well with red or white wine. Simple Wine Country Cooler:Combine red or white wine, pineapple juice and lemon juice over ice in a large wine stem or tall tumbler.  Add sparkling water and garnish with lime wedge or other summer fruit of your choosing.

We Are Giving Away FREE Gifts

Free From Wine Gifts With Style


Alright ladies and gents, we're going to launch a new facebook page. So to help celebrate, we're going to give away a Pick Your Poison Cap ($18 value) to our readers!

Visit our NEW Facebook Page here.  Like us and you're automatically entered into the contest. Now here's the fun part, if you suggest your friends to join the page you will have more chances to win a Pick Your Poison Cap

and if they win, so will you! Have 100 friends? Invite them all and now you have 101 chances to win! Just tell you friends to post "your name" sent me here" for example: "Norma sent me here".... so we can keep track of who you are sending. It's that easy.

The first round of winners will be picked on June 15 and the second round on June 30, 2010. Winners are chosen at random. Good luck!

Wine Gifts With Style

Top Wines for your Memorial Day B-que.

www.wineshopathome.com/normaserrano

Great Grillin’ Wines:
The unabashed bold flavors of grilled meats make us think of big bold reds. The wine should be able to enhance the meats, yet not compete with either the spiciness, or the sweetness of the sauce. Although many associate a hot summer day and barbequing with a beer – the truth is nothing pairs as nicely with the light summer vegetables, appetizers and grilled fish as a nice cool glass of white wine. For the perfect catch-all wine that is sure to please, a rosé is your best bet.

We recommend these Super Grillin’ Wines:

Nouveau Muse 2008 Los Carneros Tempranillo pairs perfectly with grilled chicken & peppers.
Somersville Cellars 2007 Mendocino Cabernet Sauvignon pairs perfectly with lamb kabobs and cheeseburgers.
McKenna 2008 Central Coast Trilogy pairs perfectly with barbecued ribs.
Nouveau Muse 2009 California Rosato pairs perfectly with anything from the grill – meats, veggies & all the fixins!
EVO 2009 Clarksburg Albariño pairs perfectly with grilled fish and potato salad.
Frisch 2009 Gewürztraminer pairs perfectly with grilled corn on the cob or vegetable kabobs.

Wine of the Day- McKenna 2009 North Coast Sauvignon Blanc

McKenna 2009 North Coast Sauvignon Blanc


This 2009 McKenna North Coast Sauvignon Blanc has aromas of citrus, apple, and tropical fruit with hints of pear and herbs. The flavors are clean and refreshing with a light body. The finish is mouth-watering, food friendly and medium length. Enjoy this wine with grilled zucchini, barbecued shellfish, Chinese take-out or lighter cheeses such as mozzarella.
 
Specially created for pairing with the McKenna 2009 Sauvignon Blanc

This McKenna Sauvignon Blanc pairs beautifully with this recipe for Anise-Orange Shrimp and Scallop Skewers.

Ingredients:

1/4 cup orange juice

2 tablespoons vegetable oil

1 tablespoon McCormick® Anise Seed

1 teaspoon McCormick® Garlic Salt

1/2 teaspoon McCormick® Ginger,

Ground

1/2 teaspoon McCormick® Black

Pepper, Coarse Grind

1 pound large sea scallops

1 pound large shrimp, peeled and deveined

Honey Ginger Dipping Sauce (recipe follows)

Directions:

Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers. Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce. Makes 8 servings.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

SPECIAL OFFER: Save 12% when you order a case of wine. Mix and Match any half-case of wine (6 bottles) available in your Tasting Sampler and receive 6% off plus discounted shipping. OR Mix and Match any full-case of wine (12 bottles) available in your Tasting Sampler and receive 12% off plus discounted shipping. Available until June 21st. Savor and Enjoy!

Wine of the Day- 2008 McKenna 2008 Trilogy

Today I want to talk about the McKenna 2008 Trilogy from WineShop At Home.

McKenna, and to all the great Clans of Ireland – where a strong sense of family remains the cornerstone of modern society. Irish identity is inextricably linked to ancestry and heritage – the past always an undeniable part of the present. The Lynch family wears their Irish heritage as a badge of honor and loves to celebrate with toasts all around. Gathering together family and friends to honor the past, the present and the future remains the cornerstone of their shared values.

This 2008 McKenna Trilogy is a blend of 50% Merlot, 34% Cabernet Sauvignon and 16% Cabernet Franc. These grapes all come from a single source in the warm central coast region around Paso Robles. Each of the wines were picked and fermented separately and blended a few months after harvest. The blend was aged in mostly neutral small oak barrels for 19 months. This wine will age well for four to seven years.


This 2008 McKenna Central Coast Trilogy has aromas ripe raspberry, blackberry jam, vanilla and fresh tobacco with hints of leather and smoke. The flavors are big and mouth filling with layers of complexity and character. The finish is long and smooth with well-integrated tannin at the tail end. Enjoy this wine with roasted lamb, pot roast, falafel, or strong cheese.
 
Wine Country Recipes
Garlic and Herb Lamb

Specially created for pairing with the McKenna 2008 Trilogy

Ingredients:

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary crushed
1/2 teaspoon ground black pepper

Directions:

Preheat the oven to 325 degrees F (165 degrees C).
Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a
shallow roasting pan. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Janet's Circle 04-26-10

Wine Tasting Network Event. Photo by Bill Alexander

This 2007 Halcyon California Cabernet Sauvignon has aromas of plum and

licorice leaping out of the glass. The background aromas are a mix of

blackberry, vanilla and spice. The flavors are a smooth rendition of the

aromas framed with noticeable but pleasing tannin and acidity. The finish

is a long, juicy combination of tannin and fruit. Enjoy this wine with tri

tip, hamburgers, baked potatoes or hard cheeses such as cheddar.

This 2007 Halcyon California Cabernet Sauvignon has aromas of plum and

licorice leaping out of the glass. The background aromas are a mix of

blackberry, vanilla and spice. The flavors are a smooth rendition of the

aromas framed with noticeable but pleasing tannin and acidity. The finish

is a long, juicy combination of tannin and fruit. Enjoy this wine with tri

Wine Country Recipes

Grilled Tri-Tip with Oregon Herb Rub

Specially created for pairing with the Halcyon 2007 Cabernet Sauvignon

Ingredients:

1 tablespoon salt

1 1/2 teaspoons garlic salt

1/2 teaspoon celery salt

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon dried dill

1/4 teaspoon dried sage

1/4 teaspoon crushed dried rosemary

1 (2 1/2 pound) beef tri-tip roast

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder,

paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at

room temperature until ready to use.

Use a damp towel to lightly moisten the roast with water, then pat with the

prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for

the flavors to fully come together.

Preheat an outdoor grill for high heat and lightly oil grate.

Place the roast onto the preheated grill and quickly cook until brown on all

sides to sear the meat, then remove. Reset the grill for medium-low

indirect heat (if using charcoal, move coals to the outside edges of the grill

pit).

Return the roast to the grill, and cook, turning occasionally, until the

desired degree of doneness has been reached, about 1 1/2 hours for

medium-well.

Remove from the grill and cover with aluminum foil. Allow to rest for 10

minutes before carving across the grain in thin slices to serve.

Makes 10 servings.