Blind Wine Tasting with John Casella owner of Yellow Tail, Live Online!

Wine With Lori is hosting the St. Louis Event! Doug Frost just wants to know if you can spot which one is [ yellow tail ] Reserve… WELL, CAN YOU?


Join me on Friday, October 29th from 6PM – 8PM for a fun, “blind” wine tasting party. We’ll be blind tasting 4 different highly regarded international wines of varying price, to see if we can spot which one is [ yellow tail ] Reserve, and enjoy 4 other Reserve wines throughout the evening.

John Casella, owner of [ yellow tail ] and one of the most successful winemaker’s in modern history, will be live online with us, along with Doug Frost MS, MW a renowned wine personality. John and Doug will guide us through this exciting, “blind” wine tasting, and then reveal each brand at the end. We will be able to ask questions of John and Doug throughout the tasting, and hear their responses first hand. It should be fun!

[ yellow tail ] Reserve is different than the traditional [ yellow tail ] because the fruit is hand selected and comes from some of the top vineyards in Australia, so this might not be as easy as we think. We’ll also be linked to 19 other tasting groups across the country and we’ll be able to see their questions and comments as well. It’s not required but the comments will be sent back and forth via Twitter so it would be beneficial to get a Twitter account (if you don’t already have one), before the wine tasting. It’s easy and takes about 1 minute on Twitter.com.

At the event, I’ll help you log on to the WineTwits system through your phone, and then you’ll be able to send your comments and questions throughout the tasting. If you would like to join me to take part in this dynamic tasting, just RSVP via the attached link, so we can keep count.

My space is limited, so RSVP as soon as you can!
Please RSVP to http://winetwits.eventbrite.com

RSVP NOW

Pinot Noir

Pinot-Pine

Noir-Black

The name is thought to be derived from the dark purple pine-cone shaped bunches of grapes the vine produces.

The red grape of France’s Burgundy region is responsible for the grand (and usually expensive) red wines from Burgundy’s Cote d’Or region. Pinot Noir is thought to have been grown in France for over 2,000 years, perhaps, even preceding the Roman Invasion. In the fourteenth century the great Dukes of Burgundy savored the region’s splendid wines as part of their affluent way of life.

The Pinot vine is known to be some of most delectable grapes in the world; however it is also described as “genetically unstable.” Pinot noir is a very pernickety grape, making it very complicated to convert into wine. They perform better in long growing seasons in cooler regions. Their thin skin causes them to be more vulnerable to bunch rot and other fungal diseases. Many believe the difficulty in growing the grape brings with it lots of love.

Most Pinot Noir grapes come from the Burgundy region in France; however Italy’s mountains region produces fine pinots. Switzerland is also known for growing Pinot Noirs, as well as some of the Eastern European countries. California and Oregon are the most well-known Pinot Noir growers in the United States.

According to Wikipedia, Oregon Pinot noir pioneer David Lett of Eyrie Vineyards planted his Pinot noir grapes in Oregon in 1965. David Lett took his wines to a competition in Paris, known in English as the Wine Olympics, and they placed third among pinots. In a 1980 rematch arranged by French wine magnate Robert Drouhin, the Eyrie vintage improved to second place. The competition established Oregon as a world class Pinot noir producing region.

Pinot Noir is an elegant light to medium bodied wine with the aroma of black cherry, raspberries and currants. They have a moderate degree of tannins that are very soft and tender making it one the most multifaceted food wines. Suggested food pairings:

• Leaner meats (veal, chicken, turkey, rabbit, game , and filets of beef or pork, a duck or even whitefish and shellfish)
• Pork, ham, prosciutto, sausage, bacon, and other charcuterie
• Earthy flavors (truffles, wild mushrooms, mustards, peppercorns, coriander and horseradish)
• Resiny or scented green herbs (rosemary, thyme, tarragon, oregano, summer and winter savory, chervil, mints and basils)
• Aromatic sweet spices (clove, cinnamon, mace, allspice and nutmeg)
• Sweet vegetables (such as tomatoes, beets, carrots, caramelized onions and bell peppers)
• Fall fruits (figs, plums, blackberry, raspberry, blueberry, currants, black and dried cherries, etc.)
• Beef, especially Filet Mignon and roasted beef (brisket, prime rib, Boeuf Bourguignon)
• Slow cooking processes (braises, pot-au-feu, etc.)
• Mild or creamy cheeses (Brie, Camembert, Parmesan, Cheddar, Havarti and jack)

Creve Coeur Park and Wine

One of my favorite places in the St. Louis area to drink wine is at Creve Coeur Park. Creve Coeur Park is best know for rowing, sail boats, boat competitions, wind surfing, soccer, etc, however there is a great little restaurant called The Lakehouse right off Creve Couer mill road.

It is a cute little restaurant that has live bands on the weekends, outdoor terrace, fire pits, and really good food and wine. They have a small kitchen area, so be prepared to wait longer than normal places. They are always busier on the weekends and on really nice days.

Our typical trip to Creve Coeur park starts with us parking in the main parking lot (next to the snow cone stand) then walking, biking, running (okay I don't run, but other people do) to the restaurant. Out of the parking lot you will go West (right) towards Creve Coeur Mill road, follow it to you hit the restaurant. I would suggest having the artichoke stuffed mushrooms, they are awesome and pair well with one of my favorite all times wines, Marco Negri's Moscato D'Asti. It is a nice sparkling wine that I have never found anyone who has not enjoyed it. Even if you are not a white wine drinker I bet you will love it.

After the meal, we usually continue to walk around the rest of the park to work off all the food and wine we just drank. So the next beautiful day outside you are looking for something to do, try out the wonderful restaurant in Creve Coeur park. Click here to see more pictures of Creve Coeur Park

Very Easy Homemade Thin Mint Cookies!!!

These are some of favorite cookies to make for many reasons: easy to make, very inexpensive, and they taste amazing like Thin Mint Cookies.

This is all you need:

Andes Baking Chips
Ritz Crackers ****WineWithLori tip**** Use the hint of salt Ritz crackers
Chocolate Melter
Baking Sheets
Wax Paper

Place Baking Pans in the refrigerator for a few minutes till they are chilled, this will help in the chocolate setting process. Heat the chocolate melter to melt, pour in the Andes baking chips and stir until all of the chocolate is completely melted. Once the chocolate is melted, change the chocolate melter to warm. Pull one of the baking sheets from the fridge place wax paper over it. Pick up the Ritz Crackers with thongs and dip into the chocolate completely covering the entire cracker, then place onto baking sheet. Immediately place cookies into the fridge, so they can set. They usually take less than a minute to set! Continue process until you run out of chocolate and/or cookies.


I recommend a nice Petit Syrah with the cookies. MMMMMM

Don't forget to check out the items below:


Andes Baking Chips - 3/5 Lb Andes Baking Mints: GR

DELUXE CHOCOLATE MELTER

Gewurztraminer Wine with Yellow Coconut Curry Thai Chicken Recipe

Domaine Loew Gewurztraminer 2003 Wine

Last night I had a craving for some Thai food and nothing goes better with Thai food than a nice Gewurztraine wine. I had the one above (click on the link and or picture and you can purchase it yourself as well). The Domaine Loew Gewurztraminer is from the Alsace region in France and is perfect for spicy food.




Here are the tasting notes:





A beautiful golden colored wine with a very expressive nose of stone fruit, orange peel, flowers, and spice – especially cloves. large, smooth, emollient wine with tremendous complexity and balance. The fruit flavors mirror the nose, complemented by a long, spicy finish. Drink over the next couple years as an aperitif or with foie gras, rich poultry dishes, quiche, ethnic foods, and, of course, Alsace’s Munster cheese.Pair with: Chinese Food, Duck, Foie Gras, Indian Food, Mexican Food, Quiche, Thai Food




Yellow Coconut Curry Thai Chicken Recipe



Ingredients:
1 bottle of Yellow Cocunut Curry Sauce (I purchased mine at Trader Joe's for 2.99)
1/2 can of cocunut milk
Fresh vegetables of choice (I just used what I had left over from a Stir Fry)
Jasmine Rice (also from Trader Joes)
2 Chicken breasts

Directions:


First start the Jasmine Rice, it takes 15 minutes to cook. After the rice is started, cut up the vegetables. Again I used cut up vegetables I had left over from a stir fry that I had not used. Next cut the chicken breasts into cubes. **** Here's a special WineWithLori tip**** You know those nice plasitc bags you put your fresh vegetables in from the grocery store, do not throw one of them away. Place your vegetables, your chicken, the yellow curry sauce and half of the can of coconut milk all into that plastic bag and shake it up. (a ziploc bag also works, however there is no need to waste more plastic)

Heat up your wok to a medium high setting, use non stick Pam, pour in the contents of the bag, cook until chicken is thoroughly cooked.



Serve over the bed of jasmine rice and Gewurztraminer wine

Bacon Wrapped Potatoes

So you have the appetizer, the entree, the wine, and the dessert.... What about a nice simple side?

The first time I tried this recipe, I was not expecting too much and figured the potatoes would have too much of an onion taste. Wow was I wrong!! There was just the right about of onion flavor and the end product looked like something I slaved over it. Very simple and delightful recipe. Try it tonight!

INGREDIENTS
1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips




DIRECTIONS
Slice each potato lengthwise then layer onion slices inside the two potato halves. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325 degrees F for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

Homemade Wine from Potosi Missouri

Many people may not know that I am actually from a very small town in Missouri named Mexico, MO. Yes it is a very original name. So when I first met my friend Jen, who is from another small town in Missouri it was friends at first site.

Okay so that is not really how the story goes. Actually we both had a very STRONG dislike for each other, until we got to know each other a lot better and now we are the best of friends. I am now almost a part of the family. It was her younger sister's birthday so out to the country I went.

Although most of the night consisted of beer drinking, you cannot go visit Jen and her family without trying her uncle's homemade wine.


Lori drinking homewade wine, yes right out of the bottle. So classy! :) The first time I experienced Jen's uncle's homemade she warned me it was strong. I was like, oh I have had plenty of wines, it cannot be that bad. Hmmm.... I should have listened, wow that stuff is tart and strong. Here we are actually trying a cherry strawberry wine.

Usually if this was more than just a "tasting" we would have poured half a wine glass full of wine and then top it off with Sprite. This helps reduce the pungent taste of the wine.

This was Rob's first time trying homemade wine. I am not quite sure he enjoyed it, however next time we will let him try it with the Sprite, it makes it much nicer. Below is a picture of the many bottles of wine their uncle has given them.

I have always considered making my own wine. How exciting would it be to have your "own wine," that you personally made. Does anyone have their own experience with homemade wine? I would be very interested in hearing the difficulty of the process, the time it took, any recipes, and how did the wine turn out.

I found a book on the subject, it is not only on winemaking, however how to make Chateau Style wine. I mean if you are going to make homemade wine, might as well go all out right?