Pork

Domestic Selection: Pinot Noir, 1987, Congress Springs

The Congress Springs Winery, situated on the Santa Clara side of the rugged Santa Cruz mountain is surrounded by such illustrious neighbors as David Bruce, Martin Ray, Mount Eden and Ridge Vine­yards. Dan Gehrs and his wife Robin rebuilt the winery (which dates from the 1890’s) in 1976. Dan’s winemaking philosophy… “We don’t try to… read more »

Import Selection: Shiraz/Cabernet, 1984, Penfolds

Terms like Koonunga Hill, Coonawarra and Pokolbin most-likely don’t roll off the tongues of wine aficionados like Napa, Sonoma and Mendocino, but someday they will.  Our import selection, if you haven’t already guessed, comes from “down under”. . . Australia. With all the hoopla over the Australian tourist ads here it was time to find… read more »

Adventures in Eating: Ham, Broccoli, & Egg Souffle

I will never move again. However, I am reminded by many that one should “never” say “never”. Well, at least the next move will be in the twilight years, when our needs are a bit different. The Mayflower van pulled up with Paul still sorting and packing his boxes of papers and magazines. The accumula­tion of… read more »

Adventures in Eating: Scrapple

“We sat down at the oil cloth-covered table. Mrs. Shimerda ladled meal mush out of an iron pot and poured milk on it. After the mush we had fresh bread and sorghum molasses, and coffee with the cake that had been kept warm in the feather comforter.” Nowhere can you find the vivid, color­ful, homey… read more »

Adventures in Eating: Pâté Petite Princess

Why the versatile pâté has never really caught on in the U.S. is a bit of a mystery to me. It comes in so many variations, dif­fering from province to province, and even from village to village. Perhaps it is be­cause the recipes for these tasty concoctions were usually carried by the memory of vil­lage… read more »

Wine with Food: Dry Chenin Blanc | Pairing Tips

Wine with Food: Dry Chenin Blanc By Paul Kalemkiarian Sr. |   The chances of your receiving a gift bottle of California wine labeled “Dry Chenin Blanc” is higher than it used to be. There are several reasons for this, but the most impor­tant one is that more and more of our wineries are opting… read more »

Wine with Food: Tapas| Pairing Tips

Wine with Food: Tapas By Paul Kalemkiarian Sr. |   A most refreshing custom of Spain is the serving of a tidbit every time wine is served. These wonderful appetizers are standard fare at all restaurants, wine bars, and gatherings. In fact, it is automatic. Most establishments will place one piece of tapas on a small plate, and… read more »

Wine with Food: Rioja | Pairing Tips

Wine with Food: Rioja By Paul Kalemkiarian Sr. |   I am writing this on the eve of departing for Spain. I was motivated to the topic by my expectations of the culinary surprises I am looking for, and maybe some discoveries of wines. Spain is best known for its sherry wine. They are in a… read more »

Wine with Food: Petite Sirah | Pairing Tips

Wine with Food: Petite Sirah By Paul Kalemkiarian Sr. |   Petite Sirah varietal wine suffers a per­sonality complex! It is passed up by beginners and connoisseurs, for different reasons. The person new to wines is usually enamored with the big name varieties, like Cabernet Sauvignon, Chardonnay, Pinot Noir, and Johannisberg Riesling spending most of… read more »

Wine with Food: California Gamay Beaujolais | Pairing Tips

Wine with Food: California Gamay Beaujolais By Paul Kalemkiarian Sr. | November 1984 If you are presently a white wine enthusiast yet wish to develop a red wine palate, this is the wine to start with. Many people who say they like white wines only, do so because they have usually been turned off by… read more »

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