Category: FeaturesGene’s Blog 2-21-12How many of you are stuck in a “wine rut”? Come on, show of hands… It’s OK, were all friends here. Everyone has been there, in the proverbial “wine rut”, buying the same favorite bottles over and over without giving thought to the other wines on the shelves. Well, myself and the rest of the crew at The Station are more than willing to help you out of that rut by introducing you to some of our latest arrivals, as well as some very rare (please don’t read “expensive”) and unusual (here either) wines which may WILL excite your senses. Lets get this started, shall we?
First wine on the list I would love to introduce you to is the 2006 RedHeads Studio Pieri Azzardo. This is my all time favorite Shiraz from Australia. Not only because of where it’s made, but more importantly HOW it was made. The Pieri Azzardo was crafted using a method known as “Amarone” in which the grapes are harvested and spread out on long racks to rasinate (shrivel). This process takes a few weeks, and is very labor intensive, resulting in a reduced wine yield, but it creates an explosive, flavorful wine, to which there is no equal. This wine is totally of the chain, get it while it lasts.
The next wine I would like to introduce has a bit of history to it, so I would like to start with a bit of background on the wine varietal itself; Auxerrois (ohk-sair-wah). Much like Chardonnay and other white wine varietals, Auxerrois is a hybrid grape from its parents Pinot Noir (This grape gets around.. if you know what I mean, but more on that in later Blogs) and an odd varietal known as Gouais Blanc. This white wine is extremely rare, with just a few hundred acres planted in the world (some people claim that there is just two vineyards left producing this wine… but that is a hard claim to back up.) That being said, calling this wine a once in a lifetime opportunity to purchase, isn’t all that far off, but lets get back to the wine at hand. The 2010 Adelsheim Auxerrois isn’t just a mouthful to pronounce, it’s a mouthful to taste as well. It has a vegetal note (think tarragon) on the nose (aroma) with pears, lychee and a mineral notes. All of these carry through to the palate (taste) with an addition of peaches and orange blossom and acidity that keeps this wine crisp and fresh.
The third wine on the list is not just a wine, but a port wine. Port wine is traditionally wine which is harvested normally, and briefly goes through fermentation at the winery, but it is during a period of fermentation where the winemaker adds a distilled spirit (usually a brandy) to the wine to stop fermentation. After that point they will move the wine over to barrels for aging. What this does is create a wine with intense fruit characteristics, as well as a high alcohol content, which makes it very stable and not susceptible to oxidation. Port wines are usually drank after dinner of with rich cheeses and desserts. The Meyer Family Port is a Zinfandel based port made from the family who owns the world famous Silver Oak Vineyards in California. This wine is big, rich, and bold, with equal measures of oak, spice and fruit. I highly recommend this wine.
Well, that wraps up this blog, stay tuned next week for another round of recommendations and new arrivals.
-Gene 
Seafood Cioppino From Cooking LightLast night’s Cooking Light dinner party was sensational. The Seafood Cioppino and the Italian Principato Rosso, 2010 was a pairing that makes you nod your head in appreciation with smiles around the table. The soft tannins and fruit in the wine complimented the seafood and rich tomato broth. Seafood Cioppino From Cooking Light Ingredients:
2 tablespoons extra virgin olive oil, divided
2 cups onion, vertically sliced
4 garlic cloves, sliced
1 cup dry white wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
½ teaspoon crushed red pepper
1 (35 ounce) can diced tomatoes with basil
1 (10 ounce) mild white fish like yellowtail snapper, cod or perch, cut into 1 inch cubes
4 sea scallops
½ teaspoon freshly ground black pepper
8 medium shrimp
12 littleneck clams, scrubbed
2 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh lemon juice
Instructions:
Heat 1 tablespoon oil in a large Dutch oven over medium high heat, add onions and sauté 1 minute. Add garlic, reduce heat to medium and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients, through tomatoes. Cover and simmer about 30 minutes. Meanwhile, sprinkle fish and scallops with lemon juice and black pepper. Heat a large skillet over high heat. Add remaining oil and cook fish and scallops until golden brown. Add clams, fish, scallops, and shrimp to broth mixture. Cook until clams open, discard any that are unopened. Stir in parsley and serve. Serve a slice of lemon on the side with a bowl of rice or just good crusty garlic bread, or both.
Terri’s Tips:
Make broth through tomatoes the day before and refrigerate overnight to allow flavors to develop
I left the peels on the shrimp for more flavor
Make it your own:
I used beef broth to replace the vegetable broth for a richer broth. You could also use chicken broth.
Sauvignon Blanc is a good choice for the cooking wine.
-Terri Geiser (www.cookingwiser.com/
Gene’s Blog 2-13-12This is your second and FINAL warning ladies and gentleman. Tomorrow is Valentine’s Day. If you’re searching for those last minute gift ideas or just looking for something to share with that special someone over dinner, we’ve got the selection and knowledge to find just what you’re looking for! Here are a few excellent choices in addition to my recommendations from last week! - Banfi Rosa Regale is the essence of Valentine’s Day in a bottle. Sweet strawberry flavor with a light sparkle make this the perfect, easy-going after dinner treat. - Stoli Chocolate Razberi vodka is perfect for that Valentine’s Day cocktail. On the palate, Chocolat Razberi delivers lush milk chocolate accented by warm vanilla-cocoa notes; a sensual, velvety texture with a clean finish enhanced by the true essence of ripe red berries. The perfect ingredient for your Valentine’s Day cocktail! - Branching away from the sweet stuff, Blanton’s Original Bourbon Whiskey makes the perfect gift for the bourbon lover in your life. Smooth hints of vanilla, honey and caramel take over the palette before being hit with just a hint of pepper. You can’t go wrong with this bottle. As always our staff is equipped and ready to help you find exactly what you are looking for. We’ll see you at ‘The Station’! -Gene
Double Chocolate Brownie Heart SundaeIf you’re looking to impress your special Valentine finish dinner with this special dessert. Serve with a spicy, rich and fruity Zinfandel. Double Chocolate Brownie Heart Sundaes Makes 6-8 Ingredients: Heart shape heart pan Instructions: Preheat oven to 350 degrees F. Make brownies according to directions, stir in chocolate chips. Spray pan generously with non stick vegetable spray. Bake brownies according to directions. Cool brownies in pan 10 minutes. Remove from pan. Top with your favorite toppings. If you don’t have a heart shaped pan, cook brownies in a 9 x 13 dish. Cool brownies for 10 minutes. Cut out with heart shaped cookie cutter. Top with your favorite toppings. Terri Geiser
Chardonnay Clam LinguineIf you’ve had enough turkey try this recipe for a great holiday pleaser. And finish the Chardonnay, it will pair perfectly with the butter sauce. Chardonnay Clam Linguine Terri Geiser Ingredients:
Instructions: In a heavy pan add butter and onions. Sauté until tender. Add clams, juice, wine, mustard, Tabasco, and garlic. Reduce by one-fourth. Add half-and-half, lime juice, lime rind, cheese, and bitters. Stirring constantly, reduce to a creamy texture. Pour over cooked linguine.
From Dry Creek vineyard
Warm Brie with Pear PreservesWarm Brie with Pear Preserves Recipes with Terri Geiser
During the holidays this simple but stylish recipes is easy to make with only 5 ingredients. It has a sweet and savory combination good with gingersnaps, fruit or crackers. Don’t worry about opening a bottle of wine and only using 2 tablespoons because it will pair wonderfully with the preserves and the cheese. Prep time: 10 minutes Ingredients 1/2 cup pear preserves Instructions: Combine the first 3 ingredients in a small bowl, set aside. Cut each round of Brie into 6 wedges. Place wedges close together on a lightly greased baking sheet and sprinkle with 2 tablespoons of the chopped walnuts. Bake at 450 degrees F for 4 minutes or just until cheese begins to soften in the center. Meanwhile, microwave preserves on high for 20 seconds or just until thoroughly heated. Remove the Brie from the baking sheet and place on a serving platter. Spoon melted preserves over the Brie and garnish
Got Turkey?Got Turkey? If you need a new idea for using up the turkey try this. The tomato pasta gives this dish a bright colorful flare to wake up the visuals and the cream and butter will pair deliciously with a buttery Chardonnay. Turkey in Cream Sauce with Tomato Pasta Noodles Total time: 30 minutes Serves 4 Ingredients: 2 tablespoons butter 1/3 cup shallots, finely chopped 2 tablespoons yellow bell pepper, diced 1⁄4 teaspoon fresh herb, chopped, I like thyme for this recipe 1⁄4 cup semi dry white wine 2 tablespoons brandy 1⁄2 cup heavy cream 1⁄2 tablespoon freshly grated tricolor pepper 2 cups diced or shredded turkey or chicken Fresh grated Parmesan Reggiano cheese 1⁄4 cup butter to finish Tomato pasta, cooked al dente Salt to taste Instructions: Melt butter in large skillet, add shallots and bell pepper and cook until tender; add herbs and cook until herbs are fragrant. Deglaze the pan with brandy and wine, heat until reduced by half. Reduce heat and add cream, pepper and turkey and cook until thickened. Top with butter, add pasta, toss to combine. Salt to taste Terri’s Cooking Wiser Tips: Begin cooking pasta when you add the cream to the recipe. If the pasta is done before the sauce, take a spoonful of butter and toss into pasta to keep it from sticking. Don’t add too much, the sauce won’t cling to the pasta Cooking Pasta Tips Make it your own: Add sundried tomatoes, chopped red bell pepper, artichokes and/or black olives Add sautéed mushrooms Use leftover beef (ground or roast shredded) plus 1 cup beef broth and red wine to replace white and tarragon- sound like beef stroganoff? Use different herbs and try the sauce over fish (dill, basil or tarragon)
Chicken, Shrimp and Sausage StewServe this stew with some crusty bread and a chilled bottle of Sauvignon Blanc. Follow with curly endive salad, and baked fruit for dessert. Serves 6 Ingredients: 1 pound smoked sausage, cut 1/2″ thick 6 large chicken thighs 3 cups onions Chopped 2 1/3 cups green bell pepper Chopped 1 1/4 cups red bell pepper Chopped 6 large garlic clove Chopped 3 tablespoons fresh oregano Chopped 2 tablespoons fresh thyme Chopped 1 tablespoon Spanish smoked paprika 1 teaspoon onion powder 28 ounces tomatoes, canned, with juice 14 1/2 ounces chicken broth 1 cup dry white wine 3/4 cup olives, with pimiento 1 pound large shrimp, uncooked Instructions: Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle the chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but one tablespoon pan drippings. Add onions and bell peppers to pot; add paprika and onion powder. Sauté until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme, sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes. Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. Terri Geiser
Tennessee Blackberry SangriaSangria is a delicious and refreshing drink. Since Sangria is the Spanish word for blood it would make sense to make it with red wine and that is exactly what I did. I used Tennessee Valley Winery Blackberry wine. For another fabulous idea try the wine with Blackberry Cheesecake. Top your favorite cheesecake recipe with a Blackberry wine sauce and fresh or frozen blackberries. Serves 8 Ingredients: 4 ounces triple sec 4 ounces brandy 3 plums, sliced 8 ounces frozen dark cherries 1 ½ cups blackberries 4 cups Blackberry Wine 1 ½ cups club soda, chilled Instructions: Combine first 5 ingredients through the blackberries in a large pitcher. Stir in the wine. Chill at least 2 hours or until cold allowing the flavors to develop. Stir in club soda before serving. Can add ice and a sprig of mint to garnish.
Terri Geiser
Slow cooker Char Siu Pork RoastSlow cooker Char Siu Pork Roast -Cooking with Terri Geiser- This is a delicious, rich pork dish that can be served as the main dish or made into sandwiches; will become a party favorite. We tested this dish with several wines and the ___ Pinot Noir was by far the best choice. Ask Gene what he thought! Read More
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