Rim Rock Now

In the second part of our delicious meals for delicious wines series we decided to take a deeper look at the best foods to compliment sparkling wine. As many of you probably already know, only wine that comes from the Champagne region of France can technically be called Champagne. However, any of the recipes in this entry will compliment almost any sparkling wines including Champagne.

Blanc de Blanc
Mild & strong cheese, appetizers, seafood, Asian food, poultry, dessert/ fruit

Sparkling wine is one of the few types of wine that Asian food will compliment well. With a Blanc de Blanc we suggest an Asian themed meal including small sushi rolls for an appetizer, and a chicken dish such as chicken skewers with dukkah crust for the main course. Not only are they fairly simple to make, but they’re cute too! When it comes to dessert, you can stick with your Asian theme and make your own fortune cookies!

Serve Blanc de Blanc in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.

First Sample Recipe:
Chicken Skewers with Dukkah Crust

Dukkah makes everything better. This spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah, then is accompanied by a sweet-sour sauce of honey and balsamic vinegar.

If you have the time, you can make your own dukkah. Otherwise you can look for it at gourmet grocery stores, or online at stores like Spice Bazaar.

Ingredients:

2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 chicken tenders, also called chicken tenderloins
1 cup Dukkah
1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)

Directions:

Heat the oven to 350°F and arrange the rack in the middle.

Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Set aside to cool.

Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.

Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.

Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.

Second Sample Recipe:
Happy Luck Fortune Cookies

Quick Tips:
1. Make only two or three cookies at a time, because the cookies become stiff very quickly and when cooled are too brittle to bend into their familiar shape.
2. To form into the crescent shape, have a thin-edged bowl or pan on hand, along with a muffin pan.
3. To handle the hot cookies, wear white, cotton gloves.

Ingredients:

8 oz . flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoons salt
2 egg whites
4 ounces vegetable oil
1 teaspoon water
2 teaspoons vanilla extract

Directions:

Prepare fortunes by writing messages on about 20 strips of paper.

Preheat the oven to 300F.

In a large bowl, Sift together the flour, cornstarch, sugar, and salt. Stir in the oil, egg whites, water, and vanilla.

On a well-greased baking sheet, roll a very thin 4-inch circle of dough and bake for 15 minutes or until golden.

Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps to fold the cookies:

1. Flip cookie onto cotton gloved hand.

2. Hold fortune in center of pliable cookie while folding cookie in half.

3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie.

4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardens too quickly, put it back in the oven for about 1 minute. Store in airtight container.

Extra Dry Sparkling Wine
Mild & strong cheese, appetizers, Asian food, poultry, dessert/ fruit

With extra dry sparkling wine keep it simple with an easy, yet delicious layout. Start with appetizers of crackers, cheese, and sweet fruit. Then, for dinner we suggest baked pesto Parmesan chicken with a salad. For desert go back to the sweets with fruit and chocolate, and another round of wine.

Serve the sparkling wine in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.

Sample Recipe:
Baked Pesto Parmesan Chicken

Ingredients:

1 chicken, about 4 pounds, quartered, or other chicken parts
4 tablespoons prepared pesto
4 large cloves garlic, finely chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese

Directions:

Line a 13×9-inch pan with foil and lightly grease the foil.

Wash chicken and pat dry. Trim excess fat and remove skin, if desired. Sprinkle lightly with salt and pepper and place in the prepared pan.

Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces. Cover tightly with foil and refrigerate for 1 to 2 hours.

Drizzle the chicken breasts lightly with olive oil. Bake at 375° for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.

The wine you serve with a meal can make or break the experience. If you select a wine that does not compliment the food then it can ruin the meal, but if you select the right wine then you can impress everyone at your dinner party with your knowledge of wine and food. To help all of our readers we have put together this first entry in our three part series titled “Delicious Meals for Delicious Wines.” This entry includes three of the most popular red wines, and the future entries will cover both white wine and Champaign.

Pinot Noir
Strong cheeses, pasta, red sauce, pork, beef

When making a dinner to go with your favorite Pinot Noir, make sure to compliment it with a good pasta dish. Having pork or beef either as a side or in red pasta sauce will all add to the flavor of the wine. Another great choice is pork in a bold marinade with a side salad with plenty of strong cheeses.

Pinot noir is best served cool-room temperature, 60 to 80 degrees Fahrenheit. Serve younger Pinot Noirs in larger, tulip-shaped glasses to suit the fruitiness and older mature Pinot Noirs in smaller glasses, to compliment the wine’s complexity.

Sample Recipe:

Rosemary Roasted Pork Tenderloin:
Original recipe yield: 9 servings
Recipe Courtesy: AllRecipes.com

Ingredients:

1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup chopped fresh rosemary
8 cloves garlic, minced
3/4 teaspoon coarsely ground pepper
3 (1 pound) pork tenderloin

Directions:

In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until your meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Serve with a fun, colorful salad with crumbled Gorgonzola and plenty of vegetables.

Merlot
Strong cheeses, pasta & sauce, beef, chocolate

With a Merlot, you’ll want a hearty cheese dish followed by a sweet chocolate dessert. Fondue is the perfect way to mix cheese with sweets and wine (If you don’t have a fondue pot, you can purchase one pretty cheap at any department store). Have a wide selection of bold cheeses and fruits, and make a choice between cheese fondue and chocolate fondue. If you choose cheese fondue, make up for it by having a small chocolate dessert to follow, like chocolate mousse.

Serve your Merlot in a large mouthed glass slightly below room temperature. Put the bottle in the fridge for 20-30 minutes before serving to lower it to the right temp.

Sample Recipe:

Chocolate Mousse
Recipe courtesy: Alton Brown

Ingredients:

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions:

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Zinfandel
Strong Cheese, pasta & sauce, beef

With the much-loved Zinfandel, you want to accentuate the wine as much as possible. Keep it simple with a classic dish, like red sauce with meat over spaghetti and vegetables. Another option is a nice casserole or lasagna. Have a selection of breads and cheeses on a tray as an appetizer with your first glass of wine.

Serve Zinfandel as you would Pinot Noir, in a tulip-shaped glass at room temperature, or 60-80 degrees Fahrenheit.

Sample Recipe:

Baked Fettuccine Lasagna
Original Recipe Yield: 10 servings
Recipe Courtesy: AllRecipes.com

Ingredients:

12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes, or until heated through.

This Saturday, June 22nd, there will be another open house at Rim Rock Ranch from noon to2:30 pm. It will be hosted by Nancy Meacham, and to request more information or schedule a private showing please contact her at 707 968-2565.

1. Choose to your taste

Merlot comes in 3 styles: fruity and soft, medium weight, and full and rich. Consider your taste as well as your guests before making a selection.

2. Check I.D

Like most wines, merlot matures at a certain age. Most merlot is best aged between 3-8 years, though some need 10-15. Check the label for more information.

3. Where is it From?

The two main Merlot producers are California and France. Choosing a Merlot from one of these regions is your best bet. While California Merlot is more fruity, Merlot from France is a good balance of the fruit and non-fruit taste.

4. Be Specific

The more specific the region on the label, the higher the quality of wine is likely to be. For example: if a label says it is from “Northern California”, it may not be very good. Now, if the label said it was from a certain mountain, valley, or vineyard the quality is likely to be much higher.

5. Lighter Taste? Go Abroad

If you are new to wine tasting or your taste in wine is a bit light, try a Merlot from Italy. The Merlot wines from Italy tend to be much lighter than the heavier ones found in California and France.

6. Consider your Diet

Checking the label for calorie count, ingredients you might not want to ingest, and unwelcome chemicals is always important. Most wines are low in fat and actually quite healthy in small quantities.

When you select a wine for drinking or entertaining it is important to know the difference between red and white. Not only will you look smart in front of your dinner guests, but you will also know how to pair the right wine with the right food.

1. Taste
The difference in taste between red and white wines is pretty significant. Due to the process, white wine comes out much lighter and fruity (perfect for beginners), while red wine has a much heavier and complex flavor.

2. Process & Color
When fermented, the grapes used to make red wine release tannins that contribute to the deep red or burgundy color. With white wines the skin, stems, and seeds are not present in the fermentation process and without the tannins to release their color the wine comes out white.

3. Age
Red wines are typically aged much longer then white wines. This is because of the tannins, which help preserve the wine. White wines that contain a much lower amount of tannins cannot be aged like red wine can.

4. Serving Temperature
Red wine is served at room temperature in a balloon glass. While white wine is served chilled in a long stemmed glass (which you hold by the stem to avoid warming your chilled wine).

5. Antioxidants
Your doctor may tell you to drink a glass of red wine with dinner to stay healthy because it contains antioxidants. But white wine also contains antioxidants. They’re much smaller, which actually makes them easier to absorb.

6. Pairing
When serving wine with food, pair your meal with the wine that compliments it best. White wine goes well with white meats and light foods, such as fish, chicken or pork. Red wine goes best with red meat and heavier tasting foods.

Wednesday, June 4, 2008

Sons of Italy featuring: High Notes, Nice
Info: 707-274-1150.

Karaoke Night, Nice
Info: 707-262-4000, 800-809-3636, or www.rrrc.com.

Thursday, June 5, 2008

Meet the Winemakers: Greg Graziano, Jim and MJ Scott, Naughty Boy Vineyards, Upper Lake
Info: 707-275-2244, or www.broughtonhospitality.com.

DJ Night, Nice
Info: 707-262-4000, 800-809-3636, or www.rrrc.com.

Friday, June 6, 2008

First Friday Fling, Lakeport
Info: 707-263-6658 or www.lakecountyartscouncil.com

Classic Concerts by the Lake: Gary Allen, Kelseyville
Info: 707-279-4281, 800- 660-LAKE, or www.konoctiharbor.com.

Saturday, June 7, 2008

Windows to the Universe Planetarium Show, Kelseyville
Info: 707-262-3499 or www.taylorobservatory.org

Wild West Day, Upperlake
Info: 707-275-2000 or www.upperlakeca.com

Chicken-Que Renaissance Festival, Lakeport
Info: 707-263-3810 or donacarrier@nctac.com.

Friday & Saturday, June 13 & 14, 2008

Live Music Nights, Nice
Info: 707-262-4000, 800-809-3636, or www.rrrc.com.

Thursday, June 19, 2008

Kickin’ in the Country, Kelseyville
Info: 707-349-6633.

DJ Night, Nice
Info: 707-262-4000, 800-809-3636, or www.rrrc.com.

Saturday, June 21, 2008

Kulture Shock Car Show, Lakeport
Info: 707-263-3283, or www.kultureshockcarshow.com.

Wine and Food Pairing and Concert in the Garden, Nice
Info: 707-274-9373, www.tuliphillwinery.com.

Saturday and Sunday, June 21-22, 2008

Middletown Days, Middletown
Info: 707-987-9310

Art and Wine in the Pines, Cobb
Info: 707-928-4201, or cobbmtartists@mchsi.com

Saturday, June 28, 2008

Lake County Home Wine Makers Festival, Kelseyville
Info: 707-277-8172 or edandchar@earthlink.net

Clearlake International Worm Races, Clearlake
Info: 707-994-3600 or www.clearlakechamber.com

1. Although red wine can only be produced from red grapes, white wine can be produced from both red and white grapes.

2. There are some 20 million acres of grapes planted across the world; grapes are ranked as the world’s number one fruit crop thanks to this number.

3. On average, there are approximately 75 grapes in each cluster.

4. Wine has so many organic chemical compounds it is considered more complex than blood serum.

5. The shape of the shallow and wide-mouthed Champagne or sparkling wine glass is thought to be a tribute to the “breast” of Marie Antoinette, but the Greek’s claim it is a tribute to Helen of Troy.

6. The average life span of a grapevine is 25 years, but grapevines are capable of producing grapes for 100 years or more.

7.  A glass of wine (about 4 oz.) contains about 85 calories.

8. The wine industry generates over 145,000 jobs in California.

9. The phrase “rule of thumb” was first coined when brewers did not have thermometers and would dip a thumb or finger into the liquid to determine the ideal temperature for adding yeast.

10. The first corkscrew was invented in the mid-1800s.

11. When Mount Vesuvius buried Pompeii in volcanic lava, it also buried more than 200 wine bars.

12. The number of commercial wineries in the U.S. has tripled since the 1980’s.

13. Portugal is the world’s leading cork producer.

14. One acre of grapevines equals about 800 gallons of wine.

15. Foot treading of grapes is still used in producing a small quantity of the best port wines.

Although investing in land can be easier then traditional property, there are still a few common mistakes that many new investors make. Be sure to avoid these 8 common mistakes that could cost you thousands of dollars.

1.    Get Rich Quick!
It is not uncommon for new land investors to assume they make money fast in the real estate market. However, land investment is a slow and steady process, and patience will make you more successful in the long run.

2.   Buying Inexpensive Land
Buying land just because it’s cheap is a big mistake. You want to find land that has potential for future growth, and competitively cheap land is often land that some one is trying to get off their hands. If you happen to find a great deal, that’s fine. Just make sure to do ample research.

3.    Purchasing Foreign Land Without Research
When buying land overseas, it is important to do extensive research on the areas where you invest. Make sure the area is politically and economically sound.

4.    Not Getting Help
Investing in land is not the kind of project you want to take on alone. It is a good idea to seek out a small team of specialists to help you through all the steps and make sure you don’t miss any important details.

5.    Not Checking the Bank Account
It seems simple enough, check your bank and make sure you can afford the land before you buy it. Specifically, make sure you can afford the entire project: hiring specialists to help, having the money to buy the land, having the money to do what you want with the land…

6.    Putting all Your Eggs in one Basket
Investing in land does not always work exactly how you would like it to. Make sure you have a plan B, C, and even D.

7.    Falling for the Property
There’s nothing wrong with loving a property at first sight, but don’t forget to take off your love goggles long enough to make sure it has everything you need.

8.    Not making a Check-List
This one’s important: have a well-planned checklist handy at all times. You never know when you’re going to get a call on a piece of property you like and you’ll be expected to ask questions. Being prepared will put you well above other buyers and will impress sellers.

A little bit of history and a little bit of economics helps us understand the popularity of Lake County’s volcanic soil and ideal climates for growing wine grapes.  There’s no better resource for this information than WineBusiness.com, from where we’ve excerpted the following brief introduction.  Visit their website for more information on Lake County and it’s 135 grape growers.

Lake County was a major wine producer before Prohibition, with more than 10,000 acres of vineyards and 28 wineries, according to the Lake County Winegrape Growers. Most were replaced by pears, which the county became known for.

The wine business languished, though over time, a few visionaries, like Guenoc’s Orville Magoon, Jess Jackson and Robert Romiguiere, developed new vineyards. Most of these vineyards were in the Big Valley, a low-lying area west of dormant Mount Konocti, and in Guenoc Valley, an isolated area in the southeastern part of the county similar in climate and soils to Pope Valley in Napa County. Both are rich valleys that tend to produce vegetative vines, but they’re fine for Sauvignon Blanc, and Lake County has been best known for supplying excellent inexpensive grapes to many wineries outside the countyusually without credit. These vineyards, however, didn’t produce impressive red wine in general, the most lucrative wine in the last few decades.

Of late, new growers have been developing new vineyards, choosing better hillside locations for the red vines. They are especially suitable for Cabernet Sauvignon and other Bordeaux varietals as well as Petite Sirah and Zinfandel, which are making a comeback, as well as Syrah.

The county’s 135 growers once again manage almost 10,000 acres of planted vineyards, though not all are producing. There are 10 wineries, most less than two years old. Fully 85 percent of its fruit, however, is shipped to wineries in Napa, Sonoma and Mendocino. Though Lake’s growers have clocked relatively little recent history, their results demonstrate that parts of the county can produce wines of high quality and at significantly lower land costs than in Napa or Sonoma nearby.

It’s reported that land in Red Hills costs about $3,500 per acre when major growers started buying it, but grower Clay Shannon said that planted vineyard land now sells for about $30,000 to $35,000 per acre, though few owners are selling land.