Food, Wine, Good (and Evil) Spirits

If I ask you about your favorite wine, you will probably tell me where you enjoyed it and with whom. Perhaps it was at a picnic on a perfectly sunny day, or on a date with the love of your life. Maybe it was at the winery where the wine was made, but probably not. My point is this, wine, like food, is enjoyed in context. It can be very hard for a winery to create a truly memorable experience with wine, but one winery is giving it a shot.

I'm lucky to have gotten to spend some time at the Jordan winery and to enjoy firsthand the food, wine and hospitality that they are about. I've stayed on their property, had lunch and a full tasting, attended one of their famous halloween parties and gotten to know their talented and creative chef and his wife who heads up hospitality and events. Those experiences have been limited to a privileged few, up till now. And while Jordan uses as many means possible to share the winery experience and lifestyle virtually including photography, videos and even a blog, nothing takes the place of being there.

The soon-to-be-launched Jordan Winery Estate Tour & Tasting is best described as a fully immersive affair. You start at the winery for a little continental breakfast with fresh fruit grown on the property plus fresh baked goods.

As a devoteé of all things wine, I am on the constant lookout for events that allow me to expand my palate without hurting my pocketbook. It's rare to find me at large "Grand Tastings" because I find it difficult even with pouring/spitting to get my $50-$100 worth and still be able to function or remember what I drank. Living in Los Angeles, "bang for the buck" wine-centered evenings are few and far between so when I heard about the Tavern's bi-weekly Wine and Cheese Club, I made a reservation immediately. The Larder, where the tasting takes place, is the casual cafe attached to Tavern, which is Suzanne Goin's latest restaurant venture. Even though I've never been to her reknowned wine bar A.O.C. – it's horrifying I know, I'll get there, I promise – I knew this was going to be good. It's what she does. Plus, four wines paired with cheese and nibbles for $29? There's nothing wrong with that equation. Except the drive, which thankfully for us was against traffic.

The evening is very casual, though there is some "education" about the wine region being featured, the backstory behind each wine and why it was selected, as well as what they hoped to accomplish with each pairing. It was probably 5 minutes of information before each course, leaving you plenty of time to socialize with your dining companions while savoring the pairings. Questions are encouraged, but not necessary to the enjoyment of the evening.

No town knows how to celebrate like New Orleans. With parades and festivities going strong until next Tuesday, here are some classic libations from the Big Easy that will make your Mardi Gras celebration a night you won't remember.

Absinthe Suissesse

The Bootleg

Dixie Whiskey Cocktail

Hurricane

Mint Julep

Ramos Gin Fizz

Sazerac

Vieux Carré

When I saw this in Gourmet magazine several months ago, I knew I had to make it.  I knew it would be fabulous and the rest is history.

What I didn't know is I would decide to make these Individual Grape and Vin Santo Cakes on a day when temperatures outside would climb to 90 degrees.  It was a little hot from the oven, but oh well.  It was worth it.

Now you are saying, what is Vin Santo?

Well, it's one of my favorite Italian dessert wines originating from Tuscany.  Vin Santo does have a dry version but I prefer the sweet.  Made from Trebbiano and Malvasia grapes, I love sipping Vin Santo while dunking almond biscotti into the wine.  This is the classic way to serve it.  You have to try it.

Vin Santo can be pricey as the grapes are hand-picked, hung from rafters in a building and dried. Once dried they are pressed and the juice fermented in caratelli (small-cigar shaped barrels).  After fermentation is complete the caratelli are sealed and placed under the winery roof for aging....for a long time. The result, is an amazing nutty-nectar that warms you as it goes down.