Sip and Sup

Pesto sauce, generally comprising basil, garlic, olive oil, pine nuts, grated hard cheese and salt, originated in Genoa of Northern Italy, but no mention appears in the United States until 1944, when the New York Times reported an imported, canned pesto paste. Soon after, a recipe appeared in Sunset Magazine in 1946, contributed by Angelo Pellegrini. But the sauce did not gain popularity in the United States until the 1980s and 1990s, partly because fresh basil was not sold here until the 1970s. For a time, a mini pesto fever took hold with chefs and home cooks prolifically turning out recipe after recipe, varying the proportions of olive oil, cheese and basil and even changing the herb and nut combinations to such concoctions as parsley and/or mint with pistachios.

“Irish”  Cuisine Paired with Winning Wines and Festive Films

Let’s talk Ireland and wine. Ireland and wine? The phrase does not roll trippingly off the tongue. Yet after years of being a beer nation, Ireland is birthing more and more inhabitants inexplicably enamored with wine. Total wine sales more than quadrupled between 1990 and 2007. What’s going on?

And for those who don’t drink beer, or traditionalists who crave a twist, we look at Americans’ favorite Irish foods paired with wines. No obvious pairing candidates come to mind when we ponder corned beef and cabbage, fish and chips or bangers and mash. But when the homework is done and compatible partners for these popular twosomes are discovered, the results are irresistible.

Following is a description of each dish and its history plus suggested varietal matches with clear rationales. Admittedly, not each dish listed originated in Ireland, but all are loved and eaten by the Irish, whether in their homeland or by the American Irish. The point is to include well known dishes that are typically served with beer.

BEST OFF-THE-BEATEN-PATH NAPA TASTING ROOMS

After having visited numerous renowned wineries, many of us are looking for the hidden gems within the Napa Valley. Good wines are certainly valued, but the entire experience a winery provides leaves guests wanting to return and telling their friends and family to visit. Each winery listed in this article has some special draw, whether it’s art, architecture, ambiance, gardens or compelling history.

NAPA’S NEW WHOLE FOODS STORE WITH ARTISAN CHEESES AND AMPLE WINE SELECTION – THE TALK OF THE TOWN!

I heard it from my hairdresser – everyone’s buzzing about Napa’s new Whole Foods store. I visited just after my appointment, and the place was swarming with people, having just opened on January 16th. I made my way from section to section, mouth wide open, as I marveled over the stunning meat and fish cases, welcoming wine tasting station and astonishing lineup of ready-to-eat deli soups, including Bouillabaisse and Cioppino!

THREE PRICE POINTS SUITED FOR ANY POCKETBOOK

Elegance. Pearls and lace. Cary Grant and Audrey Hepburn. Port and cigars. The meal is over, relaxed guests retire to cozy corners to chat, and, unless relegated to the patio, just a few head down the hall to the parlor to partake in that traditional pleasure.

Do you wonder how party hosts select cigars and their sidekick ports?

AND THE ACCOUTREMENTS: CAVIAR, CIGARS AND CHOCOLATES

You have now entered the holiday zone. My condolences to you bah-humbugs out there, but look on the bright side! You can turn your attention to “hmm, what will I drink?” Maybe think about wines you don’t allow yourself most of the year. Indulge yourself. Now that you’ve gone that far in your thinking, why not taste a little caviar, light up a cigar and pop a truffle?

Whether you’re throwing a party, attending a soirée or hosting your family’s get-together on the key days, following are guidelines for making selections of these luxury libations on varying budgets.

SPARKLING WINES
Within the sparkling group, try to provide different sweetness levels for differing palates: at least one brut or ultra brut, one sec (sweet) or demi sec (very sweet). Consider a bubbly rosé, as well.

Suggestions from different price ranges:

Schramsberg Sparkling Wine, $30-$100/bottle. Serve in the style to which presidents and royalty have become accustomed when you offer the Schramsberg line to your guests.

USE A PROGRESSIVE WINE LIST TO PLEASE THE PALATES OF PARTY MEMBERS

Sommeliers and chefs thrive on matching food and wine at their wineries and restaurants, but individual wine enthusiasts can take the same pleasure when entertaining. Providing pairings at parties can be great fun!

CULINARY PROFESSIONALS OFFER SAVVY SOLUTIONS TO WINE-FOOD PAIRING PUZZLES

Ever sit around munching on a snack and think to yourself, “Boy, it would be great to be drinking a nice glass of wine with this,” but you haven’t the darnedest idea what would go with it? Or you’re eating a nice steak, and the wine you’re drinking tastes terrific with it, but when you take a bite of the side dish and another sip of wine, something in you goes BOING because something isn’t quite right?

CHEFS AND OTHER WINE PROFESSIONALS REVEAL THEIR FAVORITE PAIRINGS

Locating wineries that offer wine and food pairings, especially in their tasting rooms, is not easy. But when you light on such an establishment, you are in for a treat. My first such discovery was when I was casually wine tasting with a friend a few years ago and stumbled on J Winery.

Use a progressive wine list to please the palates of party members.

Each season, I intend to share my favorite party foods and several wine options to serve with a few of the courses, using what is called a progressive wine list.