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Wine of the Month Club Takes The Guess Work Out Of Wine

1982 Wine with Food: Seafood

WINE WITH FOOD Whether you are serving fish and seafood as a course, or as an entree, they deserve a wine of their own. There is no beverage more suitable than wine for the gastronomic delights of the bounty from our seas, lakes, rivers, and streams. It would be an injustice to a chef or… read more »

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To Pop or Not To Pop. That is the question!

How to Open Champagne Champagne should be served at a tem­perature of about 45° F. which can be achieved best by gradually chilling overnight in the re­frigerator. How­ever if time is a fac­tor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediate­ly before serving should suffice. Ap­proximately one hour… read more »

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Uncorking a Bottle of Wine

There are some finer points about uncorking a bottle of wine. The inspection of the bottle before opening, and the actual uncorking procedure deserve some review. Some people have referred to the latter exercise as “dressing the bottle”, which I think carries it a bit far! But no matter, a few of the procedures are… read more »

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The Shape of Correct Wine Glasses

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Death by Chocolate

This recipe is to ‘die’ for..   Ingredients: 8 oz. Dark Semisweet Chocolate 2/3 cup Butter 1 cup Sugar 4 Eggs 4 tbsp. All-purpose Flour 1-1/2 tsp. Baking Powder (or 1 tsp. Baking Soda) 1 tsp. Vanilla Extract 4 tbsp. Sour Cream   Preparation: Preheat oven to 350F. Line a circular 10-inch cake tin with… read more »

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Swordfish Puttanesca

Ingredients: 6 tbsp. extra-virgin olive oil 6 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed Kosher salt and black pepper, to taste 3 cloves garlic, finely chopped 2 anchovies in oil, finely chopped 3 cups whole peeled canned tomatoes in juice, about 28 oz 3/4 cup large green olives, pitted and roughly… read more »

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Napa Valley circa Prohibition

           Here is an interesting story about Napa Valley which few people know. In the early 1900’s, Napa’s Main Street rivaled that of many larger cities. There were saloons and gambling houses. There was also a high cultural society. and an opera house, which in turn became one of the first “tasting… read more »

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Soy Marinated Tuna

Ingredients: 4 3-oz. pieces sashimi-grade yellowfin or bluefin tuna 1/4 cup soy sauce 2 tbsp. sake 2 tsp. mirin 4 cups cooked sushi rice Thinly sliced pickled ginger, for garnish Finely chopped nori (seaweed), for garnish Thinly sliced shiso leaves, for garnish Thinly sliced cooked omelet, for garnish Wasabi paste, for serving   Preparation: 1…. read more »

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Brown Butter Pasta

  Ingredients: 8 oz. Fettuccine 2 Sticks Unsalted Butter 4 Eggs 3/4 cup Pine Nuts Freshly Ground Black Pepper (to taste) Freshly Grated Parmesan Kosher Salt (to taste) Grated Nutmeg (to taste)   Preparation: 1. Bring a large pot of salted water to a boil and add pasta 2. Cook, sitrring occasionally, until al dente,… read more »

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Sandra’s FAMOUS Crostini

Who doesn’t love a good olive oil & balsamic vinegar combo?! Two nights ago, Sandra made her famous Crostini. So I knew I had to write about it on our blog. Ok..I called it Bruschetta when it is Crostini…regardless, simple recipe that highlights good olive oil and balsamic vinegar. Take a look…and try not to get… read more »

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