I cannot remember the last time I had or ever made Hamburger Helper. Since moving, I am in an area that gets all kinds of free samples from cereal to tuna. So you can imagine my surprise when a box of Lasagna Hamburger Helper arrived at my doorstep.

Considering the economic times I thought I would get in the spirit and whip up this dish. Of course, I did use organic extra lean ground beef from Beretta Farms which cost me triple the price of normal lean ground beef purchased from a discount grocery store. I followed the recipe and made the creamy version by adding a bit of milk to mixture.

While it was cooking and tasting the flavours in the dish, I was trying to think of wine to pair with it. For white, I was thinking Chardonnay with some barrel aging to as it would have a more creamier texture than an unoaked Chardonnay. It would also have to have good acidity, too. So I was thinking a Sonoma or even Ontario Chardonnay would work here. For a red, a Valpolicella or Chianti would work as both have nice red fruit flavours and great acidity. I decided on a 2007  Barbera D’Alba  ’Torriglione’ from Renato Ratti which is currently available for $19.95 in Vintages. This wine hails from the Piedmont region in Italy but most people know this area for Barolo. What is so great about the Barbera grape variety is that it is very approachable when young and pairs well with many foods because of its high acidity.

What a wine! Very floral on the nose, lots of violets here but also had nice red berry characteristics both on the nose and in the mouth. Very nice finish too. Although the alcohol on the label said 14%, it was well integrated in the wine and did not over power the dish. It was so good it had my husband and I going back for seconds not only for the wine, but the food too.

Would I make this again, for sure but it’s our family’s little secret!

We all come across unusual scenarios when it comes to wine.  For example, you might know someone who prefers ice in their fifty-dollar bottle of Chardonnay or–worse yet–in their red wine.  Or you may have that friend that absolutely loves Shiraz with oysters.  But some people prefer their Gruner Veltliner shaken, as was the case a few weeks ago for a fellow Sommelier.

The Sommelier had a request for a bottle of  2007 Gruner Veltliner and brought it over to the table.  He presented the bottle to the guest and then poured a taste.  The guest then told him that it need some “air” because he thought it was still a bit tight.  The Sommelier suggested decanting into one of their beautiful white wine decanters, which he declined.  Then he suggested pouring a few ounces in each guest’s glass because he knew it would also open up quickly that way. 

But that was not a reasonable solution for this guest and he told the Sommelier to put the screw cap back on and pass him the bottle.  As soon as he handed it to him, he immediately stood up and shook that bottle like there was no tomorrow.  The other guests were simply looking on like this was a normal scene in their world.  When he was done, he said, “It’s ready now,” and handed the Sommelier the bottle to pour out to all the guests. 

Then the Sommelier went into the kitchen and burst out laughing… 

Obama sips a 2002 Stratus Red on Parliament Hill….

 

This is the email that Stratus has sent out to all its subscribers:

 

Big news…

 

President Barack Obama enjoyed our 2002 Stratus Red at yesterday’s luncheon with Prime Minister Stephen Harper on Parliament Hill in Ottawa.

 

Served with the main course of Applewood Smoked Plains Bison, the 2002 Red marks the first of the Stratus Red lineage. It was released in 2005 when we officially opened and immediately received rave reviews. No doubt that time in cellar has made it even better!

 

We are honoured that this debut vintage of Stratus Red was uncorked in celebration of the President’s visit and thought you might like to know.

 

With any luck, you may still have some in your cellar.

 

Cheers!

 

http://www.stratuswines.com/index/page/name/media

P.S. - I’m going to check my cellar right away. 

 

 

 

 

 

I remember during my first sommelier course we had a class on Beer. My experience with beer hadn’t gone much beyond Coors Light from my college days in the nineties and I sincerely hated beer. Each sommelier student had to announce their favourite beer to the class. As I sat there listening to all these exotic beers from my fellow classmates, I dreaded what I would say. I took the safe route and blurted out “Corona” as someone else had also indicated that was their favorite too. I had only sipped Corona on occasion and, to be honest, it didn’t appeal to my personal taste. After taking that class, I really gained an appreciation for beer (thank you, Stephen Beaumont) and decided I preferred ales to lagers and would have a few Schneider Weisse or Chimay beers a year.

That was until I tried the Mill Street Organic beer. Yes, it’s a lager but it’s a lighter style (only 4.2% alcohol) with an amazing floral bouquet and the requisite banana flavour that I love about beer. Perhaps because it’s made in a European style that makes it appeal to my taste buds. It pairs with anything from fish and chips (has that great acidity to cut through the grease), to hot dogs, to salads and fruit. In Ontario it’s available at the LCBO and the Beer Store and on tap some local Toronto pubs and restaurants. Or better yet, head on down to the Mill Street Brew Pub next time you are TO.

This beer rocks!

Click on the image below for this beer’s tasting notes here:

Organic wines are, essentially, wines that are made from organic grapes that were grown free of synthetic fertilizers, pesticides and growth stimulants. In most cases, grapes are handpicked at harvest so that only the best quality grapes are selected.  In the winery, only clean, non-contaminated stainless steel tanks and barrels are allowed.  Winemakers are discouraged from adding sulphur dioxide to the wine, but it is permitted in some cases.

 

Biodynamic wines are very similar to organic wines, in the sense that the grape farmer use homeopathic, herbal-based compost and field sprays, as well as following a very strict vinification process. However, the key difference is that biodynamic growers focus on the vines themselves and believe that they respond to forces of nature and that the growth of the leaves, roots, buds, flowers and fruit are influenced by the position of the moon and stars with certain constellations.  All of these forces play in the sustainability component where winemakers work within their own environment and natural eco-system to produce wines that pay homage to their own terrior.

 

 

 

Looking for a diversion between wineries?  Then head to El Dorado Kitchen located in downtown Sonoma where they serve lunch and dinner daily and brunch on Sunday.  I had the opportunity to dine here for lunch on my way to the Russian River Valley during my visit to Napa/Sonoma in July.

It was such a gorgeous day that I opted for the outdoor patio underneath the fig tree.   Much to my surprise, I was presented with a small cocktail menu and promptly ordered myself the “EDK Mojito”.  Let me tell you that it was a refreshing taste to my palate after a busy morning of wine tasting and spitting.   The mojito was absolutely delicious, just the right amount of light cruzan rum,  lime juice, soda and fresh mint.  Of course, I did have a long look at the wine list and loved the great selection of half bottles mostly from Napa and Sonoma.    The wine list itself was quite extensive and it broken down into grape varieties.  I loved the “off the beaten path reds” selection featuring some interesting wines such as the Viader “Dare” Cabernet Franc or the Verdad Tempranillo from the Santa Ynez Valley.

For lunch I had the salmon croquettes which consisted of a single salmon and yukon gold potato cake topped with a frisee in red pepper remoulade which was absolutely delicious.  Other lunch choices included a forest mushroom pizza (a nice Pinot Noir would pair nicely), steak and truffle fries and chicken curry flat bread.

Dessert is also a must have at El Dorado Kitchen and I indulged in the chocolate s’mores tart!  Picture a chocolate ganaceh sitting on top a graham cracker crust bottom, decandant merangine on top with vanilla ice cream and you have heaven in bowl.  I ate every last bite!  Other interesting choices included a chocolate sea salt cake and the homemade ice cream sandwiches such as butterscotch cookie with carmel icecream with a carmel dipping sauce.  Talk about over indulging in a good way!  Just remember to watch out for falling figs if you happen to sit under the fig tree!

Planning a trip to Napa for a girl’s weekend or a retreat with your partner?  Then a stop at the Napa Valley Gaia Hotel Spa should be high on your list of priorities.  From the moment you enter the doors, you are feel like you are leaving the world behind you as you are greeted by the stunning two-sided Buddha fountain and a beautiful, Asian-influenced waiting area, ready to take your cares away.

A robe and slippers are provided to each guest, as well as full-sized locker for your things.    A unique experience in the change room is the triple spray shower.  There is a rainfall shower flowing down on you directly overhead to the jets that spray you from either side, not only is it a great massage but a thorough, all-over cleaning from all sides.   The steam room was a good size to accommodate you and three girlfriends, as if you were spa-ing it “Sex and the City” style.

The Spa offers a variety of treatments from a simple massage to a Volcanic Mud Wrap.   Also offered are facials using organic and biodynamic ingredients.  All packaging used at the Spa is recyclable and is made from recycled materials.   I loved the “couples” massage room and thought the “Dragon and the Phoenix” dual body scrub with Cabernet seeds and a massage afterwards would be the perfect mother-daughter retreat.

I did make time for the Thai Coconut Scrub & Massage. The scrub is an organic blend of soaps made from corn and coconut oils, rice “flour” made form ground up rice hulls, coconut, lemongrass essential oil, and a few other good things.   The oil is a blend of essential oils in a base of safflower oil.    The amazing aromas from the scrub awoke my senses while the hot towel compress wiped everything away and relaxed my body completely.  By the time my massage started I was already slipping into complete relaxation.

Kate Riley, manager of the Gaia Spa makes you feel very special and relaxed on arrival.  Having been a bodyworker and a yoga teacher since 1976, she is a great resource for the Spa and will help you choose the right treatment for you.

All of the Spa’s services are available online so book ahead to avoid disappointment.  You’ll be glad you did.

Not only was my stay at the Gaia Napa Valley Hotel relaxing after a long day of wine tasting, the culinary delights of Chef Marco Fiorini were the perfect start and end to every day.  Keeping in the “green” theme of the hotel, there is lots of natural light coming in from the skylights and the big windows overlooking the courtyard and pool.  The menu is printed on recycled paper and most of the menu items are organic, locally grown and sustainable.    The booths along the window are cozy and inviting to what is happening outside.

For breakfast, I had the Bayside Benedict with smoked salmon and one of the best oatmeals I have had in a long while, accompanied with brown sugar and a variety of nuts (ordering a side of fresh fruit complements this dish perfectly).  Some interesting breakfast choices include the Lamb Hash and Eggs or for the Vegan, a Scrambled Egg Tofu.   The portions were perfectly sized and sustained me throughout my wine journey into wine country right up until the early afternoon.

In the evening, the dining room comes alive with Ken at the bar and his amazing ice tea.  No, it’s not “sweet tea” but Ken’s special brew that keeps it natural tasting but with a hint of sweetness.   If you want to know the secret, you’ll have to ask Ken in person.

However, the food and wine keep the guests coming back and the locals wanting more.  I absolutely loved the Sea Scallop Sliders (a take on the mini burger trend, but with scallops) and Tuna Tartare.  For dinner, I had the grilled halibut, but must-trys are the Gaia Burger (the beef comes from a local ranch and is grass fed) and the California Lamb Shank that is slow cooked in a local red Zinfandel and served on bed of mint and scallion couscous.  Talk about meat falling off the bone, it’s just delicious!

Some of the featured local wineries are Cartilidge and Brown, where their Chardonnay and Merlot are available by the glass, and the organic Long Meadow Ranch Sauvignon Blanc, which is a great palate cleanser at the start of a meal.  It has really nice acidity and fruit and paired well with a number of the appetizers on the menu.   Some of the bigger guns included the MacRostie Chardonnay and the Caymus Conundrum, to the big reds such as the Robert Craig “Affinity”, which is a Cabernet Blend, Neyers ‘Old Lakeville Road’ Syrah and Cain Cuvee which is a Merlot blend (think Right Bank Bordeaux).

The restaurant does not charge a corkage fee if you choose to bring in that special bottle that you found out in wine country that day.  I am not surprised that this restaurant will continue to be a big hit with the tourists and locals alike.