Chicken and Dumplings with Mushrooms

Posted on January 31, 2015 by WineStyles Tasting Station

CHICKEN STEW INGREDIENTS:
• 6 oz slab bacon, cut into ½ pieces
• ½ cup all-purpose flour
• 4 chicken legs (drumsticks with thighs; about 2 lbs.)
• Kosher salt and freshly ground black pepper
• 1 ¼ pound mixed mushrooms
• 1 medium onion, chopped
• 6 cloves garlic crushed
• ½ cup dry white wine
• 6 sprigs thyme
• 2 bay leaves
• 8 cups low-sodium chicken broth

DIRECTIONS: Crisp bacon in large Dutch oven over medium heat; transfer to a paper towel-lined plate. Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in the same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to plate.

Working in two batches, cook mushrooms in the same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot: cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves and broth; season with salt and pepper. Bring to boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken falls off the bone, 2 -2 ¼ hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.

DUMPLING INGREDIENTS:
• ¾ teaspoon kosher salt, plus more
• 1 cup all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 2 large eggs
• ½ cup whole milk

DUMPLING & ASSEMBLY:
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is a strong simmer. Drop teaspoonfuls of batter into water; cook until dumplings are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving. Servings: 6

Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill. Recipe courtesy of Bon Appẻtit, February 2014 issue.

McPherson
Basilisk Chardonnay
Central Victoria, Australia

The fruit for the Basilisk Chardonnay was sourced from the Goulburn Valley on the vineyards neighboring the winery. This region has long, warm sunny days and mild evening temperatures which are perfect for the growing of good quality Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. The palate is mouth-filling and generous with excellent length and harmony carrying the fruit to a full clean finish. A marvellous wine match with any meal and is best served slightly chilled to allow the full texture of the wine to flourish.

Jo Nash, winemaker

“A rich, full bodied Chardonnay that is best enjoyed with foods such as roast chicken, rich seafood or roasted duck. This wine is great all-round and will complement most styles of cuisine.” – Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal: 100% Chardonnay
Analysis: 13.0% alc/vol
Critical Acclaim: 89 pts James Halliday’s Wine Companion 2015

Moroccan Spiced Lamb Shank

Posted on January 30, 2015 by WineStyles Tasting Station

INGREDIENTS:
• 3-4 lbs. lamb shanks
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
• 1 pound carrots (chopped into pieces)
• 2 garlic cloves
• bunch cilantro
• ¼ cup dried cherries

DIRECTIONS:
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).

Chop tomatoes, garlic and cilantro stems. In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks. Add ½ cup water and bring to a boil. Cover and reduce heat to a simmer. Cook for 2 to 2 ½ hours.

Garnish with Cilantro leaves and serve with Cous Cous. Recipe compliments of Epic Wines.

McPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range. This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin. Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre. The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.

“This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak. Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend: 95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
Critical Acclaim:
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013

When Dogs Fly

Posted on January 22, 2015 by WineStyles Tasting Station

Interview with Matt Brophy, Brewmaster & COO of Flying Dog Brewery

Since opening as a brewpub in Aspen, Colorado in 1990, Flying Dog Brewery has taken the craft beer world by storm. Today they ship more than 800,000 cases a year, across the world from their state-of-the-art facility in Frederick, Maryland. Matt Brophy, Flying Dog’s Brewmaster and COO, shares with us what makes craft beer so unique.

What makes craft beer different from other beers?

Craft beers draw their inspiration not from the factory profit-driven-machine mentality but from the creative desire to produce a product that is unique to its creator, the brewer, and enjoyable to the customer. Although beer is very simple in that is contains only four ingredients – water, malted barley, hops and yeast – it’s the nontraditional ingredients such as the use of spices, fruits, sugars and alternative cereal grains that has found its way to craft beers.

How does Flying Dog brew their beer?

Flying Dog brewers use traditional brewing techniques and all-natural ingredients.

What are some of the different flavor profile you can find in a craft beer?

Generally speaking all beers are a balance of malt sweetness and hop bitterness. A good brewer can manipulate ingredients to produce aromas and flavors ranging from crisp and quenching to much bolder sensory experiences.

With the Super Bowl coming up, can you recommend special beers that pair well with Super Bowl food/snacks?

Our hoppy Snake Dog IPA pairs with a spicy-hot pepper jack cheese but it will also do well with hot wings, spicy salsa or queso dip. Dog Schwarz is brewed using smoked malt and has a moderate amount of smoke in the aroma and flavor. This beer pairs great with smoked or grilled meats. A malty American amber lager like our Old Scratch goes great with some brats from the grill.

What tips do you have for pairing craft beer with food?

The simplest and best advise I have is to have fun and experiment. There is no “right” or “wrong” pairing as long as it tastes good to you.

Chalk Hills Estate Vineyards & Winery

Posted on January 19, 2015 by WineStyles Tasting Station

February Winery Spotlight
Tasting Event

>> RSVP at your local WineStyles <<

Please join us for a special Winery Spotlight event, featuring Chalk Hill Estate Vineyards and Winery.

Chalk Hill Estate
Vineyards & Winery

Chalk Hill Estate is one of the most spellbinding wineries in California. Hidden in the rugged foothills of the Mayacama Mountain range that divides Napa and Sonoma County, the winery offers extraordinary scenery, a sense of serenity and seclusion, and one of the most providential climates for grapes in all of California.

ESTATE HISTORY: Founded in 1972, by Fred Furth, Chalk Hill Estate produced its first wine in 1980 from grapes grown on extraordinary vineyards set in the rolling hills of eastern Sonoma County. Over the intervening years, the winery has helped pioneer and establish the Chalk Hill AVA as one of the top winegrowing regions in California. Today, this 1300+ acre property includes around 350 acres of vineyards, a winery, a hospitality center, culinary garden, residence, stables, equestrian pavilion, sports fields, fishing and swimming ponds and a wilderness area. The winery makes limited quantities of Chardonnay, Sauvignon Blanc, Estate Red, Pinot Noir, Pinot Gris and Semillon as well as several small lot wines.

VITICULTURE: From dramatic hillsides to vineyard gardens, from dry creek beds to forests of native oak, the most prominent feature of Chalk Hill Estate is diversity. Soils vary with elevations and range from ancient alluvial deposits of sand, gravel and clay to young volcanic soils strewn with rocks and boulders. A distinctive layer of volcanic ash lies under much of the top soil inspiring the name “Chalk Hill.” The viticultural team led by Mark Lingenfelder has spent 35 years studying and mapping the Estate’s complex terroir. Thanks to their efforts, each individual block (60 total) has been planted to the best possible variety, clone, rootstock, trellising system, row orientation and vine spacing. More than two-thirds of Chalk Hill remains uncultivated. The winery’s vineyards are thoughtfully woven amongst the native oak woodlands, meadows and streams. The vines are maintained using low-input, sustainable viticultural practices to preserve the long-term viability of the ecosystem.

WINEMAKING: Making great wine starts by understanding the nuances within each vineyard site. Harvesting precisely when the grapes have the greatest flavor, balance and concentration is the only way the vineyard expresses its unique character. The winemaker then coaxes the best out of every grape with a minimalist approach and gentle handing. Each vineyard and winemaking step contributes to our world-class red and white wine programs. Recognized by press and consumers alike, Chalk Hill has received 125 scores of 90 or higher from Robert Parker, Wine Enthusiast and Wine Spectator combined.

Bill Foley, Chalk Hill Proprietor

“It is a privilege to be involved with such a significant and strikingly beautiful property. For nearly four decades, Chalk Hill has been one of the premier wine estates in California. Our Chardonnays, Sauvignon Blancs, and proprietary Estate Red are all considered benchmarks among their peers. Our commitment to sustainable farming ensures that our land will remain healthy for generations and our wines will accurately reflect their origins in the hills of eastern Sonoma County.” – William P. (Bill) Foley II, Proprietor

CHALK HILL WINES TASTED:

Estate Sauvignon Blanc
Sonoma Coast Chardonnay
Estate Chardonnay
Sonoma Coast Pinot Noir
Estate Pinot Noir
Estate Red Blend

LIMITED SEATING
Contact your local WineStyles to RSVP!

Around the World in 48 Sips!

Posted on January 15, 2015 by WineStyles Tasting Station

Join us in 2015 as we embark on a virtual wine tour around the world. Each month, we will host an education class, focusing on different wine regions around the world. We are kicking off our ‘Passport Series’ with a Chilean Wine Education class.

During each class we will discuss the wine history of the region, appellations within that area, the typical grape varietals of that region, and tasting 6 different wines from that area.

You will receive a tasting Passport at your first class. Upon completing the class, we will stamp your passport, acknowledging your attendance. Attend all 8 classes and receive 8 stamps in your passport. The more you learn, the more rewards* you earn!

LEARN MORE, EARN MORE:

3 stamps in passport = Free Wine Tasting for 2 people
6 stamps in passport = Free Wine Tasting for 4 people
8 stamps in passport = Free Wine Tasting for up to 20 people

2015 Passport Tasting classes:

January – Chile
February – Tuscany, Italy
March – Germany
April – Mendoza, Argentina
May – New Zealand
June, July, August – school is out (no classes)
September – Napa Valley, California
October 20 – Washington State
November 17 – Champagne, France

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible.

*Please note, rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws. See your local WineStyles Tasting Station for details.

Winery Spotlight

Posted on January 5, 2015 by WineStyles Tasting Station

Rombauer Tasting Event

>> RSVP at your local WineStyles <<

The Story of Rombauer Vineyards – Napa Valley, CA

Rombauer Vineyards was established in 1980, when the Rombauer family harvested their first grapes — Cabernet Sauvignon from Napa Valley’s Stags Leap District. Nearly 35 years later, the winery remains family owned and operated with members of the first and second generations involved in all aspects of the business. When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they had no intention of starting a winery. They chose the area because it reminded them of the small-town, agricultural environment in which they had grown up, and it appeared to be a clean, safe place to raise their children. They purchased 40 acres of beautiful hilltop land on the Silverado Trail near the town of St. Helena in California.

The Rombauers did have a great appreciation for the role of wine in the fine dining experience. Koerner’s great aunt Irma Rombauer was the author of the internationally renowned cookbook The Joy of Cooking and Koerner’s ancestors were from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal. It didn’t take long for Koerner and Joan to become fascinated with the growing Napa Valley wine industry. In 1976, they became partners in Conn Creek Winery. Koerner learned the wine business first in the cellar, working hand in hand with the winemaker and learning all phases of winery operations.

In 1980, the Rombauers made their first wines under their own label at a neighbor’s winery. In 1981, they sold their interest in Conn Creek Winery and began construction of the Rombauer Vineyards winery on the property adjacent to their home. Today, under the direction of Director of Winemaking and Viticulture Richie Allen, Rombauer Vineyards combines traditional viticultural and winemaking practices with the best available technology to ensure the highest quality wine production. The winery produces award-winning Chardonnay, Cabernet Sauvignon, Merlot and Zinfandel.

ROMBAUER WINERY TASTING EVENT:

Chardonnay
Cabernet Sauvignon
Diamond Select Cabernet
Merlot
Zinfandel

LIMITED SEATING
Contact your local WineStyles to reserve your seat!

New York Strip with Miso Butter and Roasted Asparagus

Posted on January 2, 2015 by WineStyles Tasting Station

Cabernet and steak are almost synonymous with one another. This Paso Robles Cabernet has a nice freshness to it and the layered fruit and spice will make it a good accompaniment to a little Asian flare.

INGREDIENTS:

• 2 (12 ounce) New York Strip steaks
• 5 tablespoons unsalted butter, melted
• 5 sprigs green onion
• 2 tablespoons red miso paste
• 2 tablespoons minced ginger
• 1 tablespoon soy sauce (or to taste)
• 2 teaspoons sesame oil
• 2 tablespoons white wine or sake
• 1 bunch asparagus
• Salt & pepper to taste

DIRECTIONS:

Pre-heat oven to 375̊°F degrees. In a mixing bowl, lightly mix butter, about 3 sprigs chopped green onion, ginger, miso paste, and soy sauce. Place miso butter aside.

Place asparagus in baking sheet and drizzle with olive oil, sprinkle salt & pepper to taste. Roast in the oven until desired doneness.

Sprinkle both sides of the New York Strip with salt and pepper to taste. Heat sesame oil over high heat in a skillet, cook to desired temperature. Transfer steak to plate. Add miso butter to the skillet and add in sake or white wine, let the mixture reduce and thicken (about 2 minutes). Let it stand for 5 minutes before plating over asparagus and top with a sprig of green onion. Recipe courtesy of Wine Trees.

COSTERO BAY
CABERNET SAUVIGNON
PASO ROBLES, CA

Costero translates to coastal, a perfect name for a wine sourced just off the central coast of California. Costero Bay pays homage to the distinguished wine regions that line the coastline of California, areas like Paso Robles and Monterey. Cabernet Sauvignon has become widely planted in this area as it thrives in growing conditions that allow for cool mornings and evenings and long warm, sometimes even hot days. Paso Robles is the largest AVA in San Luis Obispo county. Soils feature a mixture of both calcerous and siliceous rocky soils, creating structured, dense styles of Cabernet Sauvignon. The growing season was long and dry, producing small berries amply concentrated with juice. A warm September allowed for grapes to fully ripen and winemakers were blessed with fairly perfect conditions for harvest.

DOUGLAS DANIELAK, WINEMAKER

“A robust, plush style of Cab with notes of macerate blackberry, plum and currant. A soft finish with ample fruit and subtle hints of spice make for a great accompaniment to roasts, hearty stews and aged cheeses.”

VARIETAL: 100% Cabernet Sauvignon
APPELLATION: Paso Robles, California
ANALYSIS: 13.9% alc/vol

FEATURED WINE CLUB WINE: January 2015

Orange and Spiced Glazed Pork Belly

Posted on January 1, 2015 by WineStyles Tasting Station

We like to keep the holiday spirit going well into winter. This recipe is comforting, warm and rich in spices and flavor. Napa Valley Syrah is dense, bold and full of character and it requires a dish with power to stand up to the complexity and strength. We like this recipe because it makes for a great shared Sunday dinner with family and friends.

INGREDIENTS:

• 2 tablespoons cumin seeds, toasted and ground
• 1 tablespoon black pepper
• ½ cup coarse salt
• ½ light brown sugar
• 1 (3 pound) pork belly
• Zest 1 orange
• 1 ¼ cups fresh squeezed orange juice
• 2 sticks cinnamon
• 1/3 cup maple syrup or agave nectar
• 2 cups chicken stock

DIRECTIONS:

In a small skillet over medium heat, toast cumin seeds. Remove from skillet and finely grind. Transfer to mixing bowl and add black pepper, salt and sugar. Remove two tablespoons of the mixture and set aside for the glaze.

Rub remaining spice mixture all over the pork belly. Cover and refrigerate for 6 to 8 hours.

In a small sauce pan, combine the reserve spice mix, orange zest, ¼ cup OJ, cinnamon sticks and maple syrup. Bring to a simmer over medium heat, cook until slightly thickened. Remove from heat and set aside (takes about 5 min).

Preheat oven to 300°F. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup OJ and chicken stock to roasting pan. Place over medium-high heat and cook until liquid comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to the oven and cook until meat is tender (about 2-2 ½ hours).

Increase oven temperate to 425°F. Cook pork belly until skin is brown and crisp. Baste with reserve glaze every 10 minutes. Remove pork from roasting pan and transfer to cutting board; let it stand for 10 min before slicing. Recipe inspired by Martha Stewart.

Tierra y Mar Syrah
Page-Nord Vineyard
Napa Valley, California

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water. At Tierra y Mar, they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.

This Syrah is produced from vineyards in select parts of Napa Valley. Soils are predominately gravelly silt loams, which generally contain more nutrients and moisture that allows for better infiltration of water. Napa Valley is also blessed with a cool morning fog that rolls in from the San Francisco Bay, keeping temperatures moderate and afternoons warm and dry. A long, steady growing season with ample sun and moderate temperatures gave winemakers the gift of picking what they wanted at complete ripeness.

Douglas Danielak, Winemaker

“This Syrah is indicative of that, with classic aromas of plum, raspberry, blueberry and clove on the palate. A bold mouth-feel exhibiting grippy tannins, with juicy red and dark fruit balancing the spice notes and deep texture of this wine.”

VARIETAL: 100% Syrah
APPELLATION: Napa Valley, California
ANALYSIS: 14.4% alc/vol

FEATURED WINE CLUB WINE: JANUARY 2015

Day 6 – Cruising on the Seine!

Posted on December 11, 2014 by WineStyles Tasting Station

Tiffany and Michael – Picturesque view of the Seine valley

Bonjour!

Emily and Alex serving Normandy lunch

Selection des frommages

Chef Stefan serving Lamb Shank Normandie

Day 6 on the Seine began with another informative wine education presentation by Barry Wiss. We learned of the humble beginnings of the Trinchero family in Napa and its continued dedication to responsible agribusiness, producing wine using biodynamic practices to conserve energy, recycle, and re-purpose by-products. Barry also explained how to read French wine labels, from discerning AOC from AOP to which varietals are affiliated with Bordeaux and Bourgogne. Finally, we played “What’s Your Wine?”, and learned that the true parent grape of Zinfandel is not Primitivo from Italy but Crijenak Kastelanski from Croatia! Afterwards, Chef treated us to a Normandy Lunch, celebrating the various dairy, apple, and seafood products indigenous to the region. All week we have witnessed our Hotel Manager Markus return from the villages with a smile on his face and his arms full of fresh produce, shellfish, and baked goods! Bon Appetit!!

Petit Andely

Peter's Cricifixion Notre Dame Stained Glass

Notre Dame Stained Glass – Peter’s Crucifixion

Petit Andely Village Corner

Our afternoon excursion took us to the cobblestone streets of Les Andelys, made up of Grand Andely and Petit Andely. In Grand Andely, we toured another Cathedral of Notre Dame, this one built for the queen in the 14^th century. The stained glass in this cathedral is nothing short of spectacular! Les Andelys is a picturesque mosaic of early Norman architecture, idyllic natural scenery, and the sensory delights of a cozy French village.

Grazing Sheep

High above the village lie the ancient ruins of Chateau Gaillard, a castle built by Richard the Lionheart in 1198 to protect Rouen and the rest of Normandy from King Phillip II and the French. Hewn from the chalk white limestone cliffs that adorn the river valley, Chateau Gaillard was the strongest fortress of its age. After Richard’s death, Phillip finally laid siege to the castle and captured it in 1204. It became a French historical monument in 1862.

Taste, Learn and Enjoy,

Tiffany & Michael of WineStyles Greensboro, NC

Day 4 & 5 on the Seine!

Posted on December 10, 2014 by WineStyles Tasting Station

Chocolate mousse tart with pistachio ice cream

Rouen city block

Wow, what a dinner last night – poached chicken with capers and tuna sauce, deep fried Camembert, and chocolate mousse tart with pistachio ice cream and forest berry sauce! Le chef du AMALegro est fantastique et la cuisine est extraordinaire! Today we are in Rouen, another Normandy destination full of history and old world charm!

Tomb of Richard the Lionhearted

Towering cathedral nave

Window shopping nuns

It seems that in every sizable French village and city, the Catholic Church has built a monumental cathedral honoring her first lady. Originally constructed in 1125, Cathedrale Notre Dame de Rouen features breathtaking interior beauty as well as intriguing history. We learned that during the World War II bombardment of Rouen, several allied bombs fell astray and significantly damaged the cathedral. On one side, a bomb took out six of the eight flying buttresses designed to support the main structure, but left the shrine to Saint Catherine intact. The fact that the entire cathedral did not buckle and fall is referred to as the “Miracle of Saint Catherine”. We also viewed the tombs of Rollo the Viking Warrior (Robert I) and Richard the Lionhearted, the first and last Dukes of Normandy.

Rouen toy shop display

La Couronne

On a more secular note, the cobblestone streets of the city were bustling with early Christmas shoppers and lined with a mixture of local artisan and high-end Parisian brand shops decked out for the holiday season. On the square of Joan of Arc is La Couronne, the Michelin 3 star restaurant where Julia Child got her inspiration to produce her famous cooking show. We also viewed the monument commemorating Claude Monet’s visit to Rouen when he included Notre Dame in his series of cathedral paintings, as well as the former brothel from which he painted it!

Patisserie macarons

Church of Joan of Arc

At the cathedral is the court in which Joan of Arc was tried and sentenced to death by burning. This brave young woman, “called by God” to lead the French in battle to resist the English, entered the king’s army disguised as a boy at the age of 16, led the French in numerous victories, was captured by the English, burnt at the stake in Rouen in 1431 at 19, and eventually canonized a saint of the Catholic Church in 1920. We visited the site of her execution and the unique church built there in her honor.

The French love their beer too!

Rouen Gilded Clock

Upon return to the ship we were greeted by Capt. Franck with a champagne toast at the traditional Captain’s Dinner, which featured five courses with accompanying California wine pairings from Trinchero Family Estates, including a Napa Cellars Sauvignon Blanc and Cabernet Sauvignon, a Folie a Deux Chardonnay and Pinot Noir, and a very nice dessert compliment, Terra d’Oro Zinfandel Port. The meal was delectable, featuring French truffle-goose liver pate, cream of fennel soup with poached Atlantic sea bass and Pernod, and “Medaillon d’Agneau Mont Saint Michel” (a wonderful lamb dish).

Until tomorrow…..cheers!

Tiffany and Michael of WineStyles Greensboro, NC

WineStyles Tasting Station

Taste, Learn and Enjoy!

Tag Archives: winestyles

Chicken and Dumplings with Mushrooms

McPherson
Basilisk Chardonnay
Central Victoria, Australia

Moroccan Spiced Lamb Shank

McPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

When Dogs Fly