Delicious Summer Trifle

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Summer_trifle

INGREDIENTS:

  • 1 large angel food cake, cut in cubes
  • 1 small package instant vanilla pudding
  • 8 oz sour cream
  • 10 oz frozen whipped topping
  • 1 pint fresh strawberries
  • 1 pint fresh blueberries
  • 2 bananas, peeled and sliced
  • 2 kiwis, peeled and sliced
  • 1 peach, peeled and sliced
  • 8 oz can crushed pineapple, drained

DIRECTIONS:
In a large glass bowl, place 1/2 of the cake cubes. Add half of the strawberries, blueberries, bananas, kiwis, peaches and pineapple. Cover with half of the whipped topping mixture.  Add a second layer in the same order.  Refrigerate until ready to serve.   Garnish with fruit from recipe or use mint leaves or edible flowers.  Makes 16 servings, 30 minutes prep time.

AveryLane-Merlot

PAIRING SUGGESTION:

AVERY LANE MERLOT
MELLOW STYLE

Bright aromatics of black raspberry, clove and nutmeg swirl in the glass.  The soft, juicy and plush palate presents interwoven layers of dark fruit.  This easy to drink Merlot leaves you with a hint of star anise on the finish.

Appellation: Columbia Valley, Washington
Vineyards: Canyon Vineyard Ranch, Oasis, Canoe Ridge
Varietal: 100% Merlot
Analysis: 13% alc/vol, 3.61 pH, 0.62 TA

Summer Wine Tips

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DougFrostInterview with Doug Frost, Master of Wine and Master Sommelier

What wines or sparkling wines do you advise people to select to enjoy over the summer?
First off, I always insist that people should drink whatever they like, and stop worrying about the “right” wine, whatever that is. As the temperature rises, most are thinking of cool, refreshing drinks, and that leaves lots of wine options. For reasonably priced bubbly, Prosecco from Italy and Cava from Spain have been the go-to wines for years. I’m a big German wine fan, and I go through lots of German Rieslings during the summer. The tangy, incipient tartness of Riesling is ideal for a touch of fruity sweetness. When you add that to spicy foods and even tangy BBQ sauces, it’s a surprisingly adept grape.

What white wines do you suggest to pair with popular summertime dishes?
If people use lighter vinaigrettes for their salads, crisp and tangy wines are just ideal. Sauvignon Blanc, Albarino and many Italian white wines make a lovely marriage, especially when you toss some grilled shrimp, fish or chicken on top of the salad.
Grill marks have a certain bitterness, even when they appear on grilled vegetables. Try either a fruity wine to offset the grill marks and the smoke (something fruity like Beaujolais, Dolcetto or Barbera) or use a wine that has a bit of bitterness, like more astringent Italian reds (Sagrantino, Sangiovese or Nebbiolo).

What are your tips for storing wine during the summer months?
Make sure never to leave wine bottles in a hot car. Heat can damage a wine in only a few minutes. If it’s too warm to leave your beloved pet in the car, don’t leave your favorite bottle of wine, either.

Rogue Farms – In The Field Of Dream

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Mother Nature sure knows how to keep us on our toes!

We had just started harvesting our barley in Tygh Valley (see story here) when – wouldn’t you know it – the Dream Rye we grow in Independence was ripe and ready.

Two major harvests at the same time? Let’s get to work.

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Cheese – A Near Perfect Food

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Max

Interview with Max McCalman, Dean of Curriculum and Maitre Fromager of Artisanal Cheese

What cheeses are best during the summer months?
We are coming into a pretty good time of year for cheese. It’s unfortunate that people don’t eat as much cheese in the summer, because that is when a broader type of cheeses are really starting to show. The goat’s milk cheeses in particular are at their best in summertime because the animals have more to choose from to eat. They’re also cheeses that aren’t meant to age and keep for many months.

How are goats’ milk cheeses made?
Milk is saved from four milkings—an evening milking from day one, a morning and evening milking from day two and a morning milking from day three. Goats’ milk contains coagulants, which are then sped up with the addition of cultures and rennets. When the milk has coagulated, it turns into a spongy mass—the curds. These are then cut into little pieces, which allow the whey, or liquid part, to drain off easily. The curds are then put into perforated molds, so the whey continues to drain off. The young cheese is then gently removed from the mold and set out on shelves to dry. After a couple of weeks, the cheese is dusted with vegetable ash, which makes it a little less acidic and allows for even more beneficial mold to flourish. It also takes excess moisture out and puts flavor in.

What’s a good wine/cheese pairing for summer?
Pairing principles come down to a couple of things. A salty cheese will probably pair better with a sweeter or fruitier wine. That’s why dessert wines pair so well with cheese. They give them a balancing partner. Texture comes into play, too. The harder cheeses are more successful with a broader range of wine types.

Any tips on packing cheeses for outdoor dining?
Cheese should be kept out of sunlight, but kept cool. If you are having a picnic, put it in the cooler, but don’t put it down in the ice.  Then bring it up to room temperature before eating—it will taste better. Firmer cheeses are easier to transport. A brie-type of cheese in 90-degree weather is not going to be very pretty. That should be enjoyed indoors.

How To Keep 5,140,286 Construction Workers Busy

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Rogue Farms's avatarRogue Farms

Rogue Honeybees Watching our Rogue Farms Honeybees hard at work this summer makes us appreciate even more all the effort that goes into building a hive. It’s the kind of appreciation you can only get when you grow your ingredients.

We start by putting together the hive boxes for the bees. But where we’re done, job of the honeybees is just getting started. They have to build the combs where they’ll raise their brood and store their honey. Without the combs the hive won’t survive.

Good thing our population of bees is climbing above the five million mark and rising. They have a lot of work to do.

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Travel Spotlight: A day in Sonoma

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Sonoma is a great destination to enjoy a relaxing weekend in wine country. The good soils,  temperate climate, and abundant food and water made Sonoma an ideal place for Spanish missionaries to settle in 1823.  Nearly 200 years later, the land is filled with vineyards and people who remain true to the old town agrarian roots of the community.  Where Napa offers luxury and at times indulgence, Sonoma delivers a home-style comfort and casual elegance that is relaxed and laid back.

While there are dozens of great wineries and restaurants that you can visit, we’ve put together a suggested itinerary for a wonderful day in Sonoma visiting some of our favorite wineries and restaurants.

Seeing as the wineries don’t open until 10 a.m. this should give you plenty of time to enjoy a big breakfast to start the day.  We’ve planned a busy day for you, so we suggest having a good breakfast before heading out.

Cline Cellars Tasting Room.

             10:00am – 11:30 pm:

Tasting and Tour at Cline Cellars 
24737 Arnold Drive
Sonoma, CA 95476

Cline Cellars is a unique property with a casual farm house style tasting room. The estate specializes in Zinfandel and Rhone varietals such as Mourvedre, Carignane and Syrah. The property is also home to a California Missions Museum which houses a collection of models of all the historic Spanish Missions that helped settle the California coast from San Diego up through Sonoma.  This stop is a wonderful, relaxing visit to start off your morning.  Fred and Charlie Cline are great people and their love of the land and their warm and hospitable nature translates across their entire staff.

Gloria Ferrer Vineyards

12:00 pm  – 1:45 pm
Gloria Ferrer Caves & Vineyards
23555 Carneros Hwy (121)
Sonoma, CA 95476

Just down the road, Gloria Ferrer offers an outstanding selection of Chardonnay, Pinot Noir and Sparkling Wines from the Carneros.  The picturesque terrace offers the perfect setting to enjoy the beauty of Sonoma.  The Food & Wine pairing tour offers an educational tour through the property including information on wine making and sparkling wine production.  Guests love the experience of touring the sparkling wine caves before heading to the terrace for a guided tasting of 4 food and wine pairings.   There is a minimum of 6 guests required for the tour so smaller groups will want to call ahead to RSVP to check for availability.

2:00pm – 3:00pm:
Jacuzzi Family Vineyards
24724 Arnold Drive  – Sonoma, CA 95476

An Italian inspired atmosphere awaits you at the gorgeous Jacuzzi Family tasting room. The manicured vineyards and Italian villa architecture of the estate will captivate your senses with an experience that will make you feel like you’ve been transported to Italy. The winery specializes in California expressions of Italian grape varietals such as Arneis, Barbera, Nebbiolo, Pinot Grigio, Sangiovese as well as typical Carneros varietals of Chardonnay and Pinot Noir.   The best part is guests receive complimentary tastings of 5 wines. If you’re getting hungry gourmet cheese platters are also available for small groups with advanced reservations.

3:30pm-4:30pm:

Arrowood Vineyards
14347 Sonoma Hwy
Glen Ellen, CA 95442

Your last winery visit for the day will be a trip to Arrowood Vineyards to taste their famous lineup of Cabernet Sauvignon’s, Merlot, Malbec, Chardonnay and Viognier.  These wines often come vary highly rated by a variety of wine critics and will be the perfect way to end an afternoon in Sonoma. From the veranda you can enjoy a glass of wine while looking out on the valley below and Sonoma Mountain in the landscape.

Recommended Dining: 

We realize that your going to need to eat, so here are a few recommendations of our favorite spots in Sonoma Square for you to indulge your taste buds and find a variety of great cuisine to pair perfectly with your favorite wines that you purchased during your winery visits.

The Girl and the Fig
110 W Spain St, Sonoma, CA – Phone: (707) 938-3634
California inspired country french cuisine. A menu full of fresh local ingredients, carefully executed dishes and of course… figs.  The dinner menu includes a 3 course tasting menu with wine pairings for only $40 per person.

LaSalette  Restaurant 
452 First Street East, Suite H –  Sonoma, CA 95476    Phone: (707) 938-1927
For the adventurous dinners, LaSalette delivers Portugese influenced tapas and regional Iberian cuisine. A perfect spot if your looking for a unique dining experience.

Cafe LaHaye
140 E Napa St  Sonoma, CA 95476  – Phone: (707) 935-5994
To describe this restaurant in one word it would be “precise.”  Everything from the simple, yet carefully crafted menu to the cozy, elegant and minimalist decor of the restaurant is well crafted.  Make sure to get your reservations in advance as the restaurant is small and fills up quickly with locals…which is always a great sign. You won’t be disappointed.

Wine Trends with Sean Parisi (C.S.W.)

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About the Author:

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Sean Parisi, born and raised around Chicago, IL has spent the last decade sharing his passion for wine, food and the pursuit of good taste.

Sean’s love of wine started in Florence, Italy where he spent a semester as a 20 year old college student studying abroad. Taking a break from his business courses at the University of Illinois, he fell in love in with wine and decided that if he was presented with an opportunity to follow his passions in life, he’d jump at the chance to pursue a career in a field that he loved.

Combining his education in finance and business with his passion for wine, Sean joined the WineStyles franchise network in 2005 as a multi-unit franchise operator with locations in Arlington Heights and Glenview, IL.   Sharing his love of the business with others, Sean took over as the Area Development Manager for the WineStyles franchise in Illinois and has been a leading contributor to the growth and development of the WineStyles organization.  During his tenure with WineStyles, Sean has earned a Certified Specialist of Wine (C.S.W.) certification from the Society of Wine Educators and is now responsible for the management of the national wine program and franchise operations for the WineStyles Tasting Station.

Sean Parisi - Cline VineyardsSince 2009, Sean has worked closely with many of the world’s leading wineries and import organizations to source outstanding wines that represent tremendous quality and value to share with over 10,000 WineStyles Wine Club members every month.  If you’ve been a member of the WineStyles Wine Club you’ve tasted his work.

Through this blog Sean will share insights into the mind of a wine buyer, aspiring home chef, small business owner, husband, father, friend and below average golfer.