Living Well Etc.

After many years of visiting our great state of California’s countless wineries, I've found the key to creating the perfect wine tasting experience.   Furthermore, I'm sharing it with you.   Shhhh...we don't want everyone learning about this.   It's our little secret. Create a Moment with the Pourer Just about everyone loves attention and the pourer at the winery is no different.   This person usually knows quite a bit about the wines and most often wants to share it.   So, inquire about the wines, how the grapes are grown, and where.   Ask questions, even if you consider the questions to be too simple.   The plus side is that you just may learn more as well.   My favorite question is, "What am I smelling in this wine?   I can't seem to identify it." Now if the tasting room is empty besides you and the pourer, usually, the more you engage this person, the more he/she will share.   For example, during a visit to Silverado Vineya...

Look out baby, Memorial Day is nearing so barbecue season has officially begun        I bet this sounds familiar.    You are standing in the middle of your backyard, drooling on the bucket of just pulled weeds, because an enticing aroma of yummy barbecue wafts through the air.    Sadly, it is not coming from your grill.    The bad and good news of this tasty temptation is that I'm that neighbor torturing you with mouthwatering BBQ aromas, but I'm letting you in on some of my secrets!   Good BBQ begins in the kitchen Although not a food snob, I am particular.  I believe that the best 'cue begins in the kitchen.   Fresh food is a must, and it has to be cooked just right.  Moreover, whatever goes on the grill must be bursting with flavor.  Luckily, I have a prolific herb garden.  This won't rub you the wrong way Since I tend to lean toward Mediterranean dish...

  Choosing Refreshments Based on the Guest List & Type of Party Dear Rebecca, I want to plan a great party .  Please inform me of how to choose the food, drink, and atmosphere.   Also, could you tell me more about types of parties, theme parties, and when is best for the usual vs. elegant event?   Clueless Dear Clueless, The first thing I think of when planning a party , besides the guest list, is the food and which wines I will pour.   Food and drink are essential components of any party.   The type of party the host wishes to host will dictate what type of food and beverages are served. However, there are times that I will purchase a new bottle of wine and while thinking of what type of food will best match it, will experience an epiphany. Suddenly, I just know that I want to share this type of wine paired with a certain food with a particular group of people.   The best host knows what their guests like to eat and drink, and h...

  The What, Where, and Why of Burgundian Wines For years I wanted to see the lush interior of France, more specifically the vineyards of Burgundy.   Still, it was the wines I was most interested in exploring.   Wines from Burgundy don't carry the clout of their nearby cousins in Bordeaux, but they are some of my favorites.   Since the wine was a huge draw for me to visit, I took every opportunity to learn more while in that special place.   What follows is what I learned.   Grapes, Grapes Everywhere & Quite a Bit to Drink Burgundian wines are primarily made from the Chardonnay and Pinot Noir grapes.   Yum!   Like most French wines, the name of the wine is based on the area or region and not the varietal as is common here in the U.S .   The white wines of Burgundy—made with Chardonnay grapes—come from these regions: Chablis, Mâconnais, Côte Chalonnaise and Côte de Beaune—some of the best.   Wines from Chablis are a dry Chardonna...

  Join Me for an Alfresco Dinner From My Organic Vegetable Garden Summer is the best time for organic gardeners.  This summer is no different.  Most days were hot, but not too hot.  Most nights were cool, but not too cool—perfect for a bountiful and healthy garden.  In fact, since the weather has been so perfect, my vegetable garden is overflowing with delectable goodies just ready to make their table debut.  Tonight should be ideal for an alfresco dinner on my herb and flower-lined patio, so let's get cooking! Munchies Are An Imperative. Purple eggplant orbs hang like plentiful ornaments just waiting to be plucked for my culinary masterpieces.  Today's will be a roasted-eggplant-herbal dip served with freshly harvested carrots, bell peppers, and zucchini cut into pencil stick pieces. Slicing the eggplant in quarters, I sprinkle it with olive oil and salt and roast it on high heat until done—about 20 minutes. It...

  What to do with an overabundance of lemons?  Try making preserved lemons.  It is amazingly easy and there are a variety of recipes out there.  All one needs to do is to quarter the lemon—I prefer Meyer—sprinkle each piece heavily with Kosher salt, and pack all into a container with lemon juice covering the sour, salty mixture.   I don’t actually 'can' mine.  I just set the containers on the kitchen counter for about a month and then freeze them.    What to do with the preserved lemons?  That’s the fun part.  Since the flavor is remarkably similar to lemony capers, I chose to make a simple pasta with them.  Super yummy choice. List of Ingredients.   Amounts are a personal choice. Roughly ¼ cup of preserved lemons cut into thin half-inch long pieces A bunch of asparagus sliced into one-inch pieces 2 cups of cooked string pasta of choice (I used vermicelli) 2 cloves garlic...

  Curious Visitor Asks About Wine & Food Pairing  As an etiquette professional for well over twenty years, I have been asked thousands of questions.  Obviously, the majority are etiquette -related, with many about relationships. However, as we see here, some concern entertaining, which makes it perfect for posting here.  Dear Rebecca,  Please tell me what kind of dishes are best for serving with red wine?  Best regards,  Visitor from Sofia, Bulgaria  Dear Visitor from Sofia, Bulgaria,  There are many styles of wine, so this question is a bit difficult.  First, the darker the wine, typically the fuller the body.  The body style is the texture and weight of the wine, think skim milk, to heavy cream. Some lighter reds (Chianti or Beaujolais) have more acid which would pair with more food—heavier wines (Cabernet) usually don't unless they are fruit-forward.    Look for some fruit or pepp...