Champagne
This year we toasted the new year with a bottle of one of our favorites – Perrier Jouet Brut. Every now and then you serve a wine that you’ve had many times but for some unknown reason the bottle you’ve just opened is far better than any of the others. That was our experience on New Year’s Eve.

A few weeks before Christmas Costco had the green gift box that included 2 tulip shaped flutes so I snapped one up – and am I glad I did.

Perfect with lobster or crab. Wonderful with everything else!

Perrier Jouet Grand Brut
Pale gold color with aromas of pear, fresh baked bread, and hazelnut. Flavors of brioche, honey and ripe citrus with hints of roasted nuts. Crisp, well balanced with a nice finish.

Gift box only available during holidays at Costco but you can find it at K & L – without the flutes, for $40.

The Perfect Pairing for Smoked Turkey
It’s time to prepare the feast for my favorite holiday. This year we are having a hickory smoked turkey so I’ve decided to serve a Gewurztraminer. A bit of sweetness is needed to stand up to the smokey flavor of the meat.

Fetzer Gewurztraminer 2010
Tasting notes:
Lovely golden color, with aromas of spicy stone fruit and hints of honeysuckle. Flavors of green apple as well as peach and apricot. Hints of honey and spice. A medium-bodied wine with a nice balance of crisp and sweet.

Pair with smoked or grilled meats and foul and cheeses as well as spicy dishes with curry, ginger, cinnamon and clove. We found it at Von’s for $8

Melaleuca trees originally came to California early in the 1900′s from Australia. They were brought here for Golden Gate Park in San Francisco. It didn’t take long for them to make their way south. We have groves and groves of the trees and they are popular in residential gardens because they have a beautiful bark that constantly peels off and have long narrow leaves that are a green/gray color. The problem is they also have very invasive roots that seek water.

A few years back I was digging near the house to replant some bushes and found the huge roots were just beginning to grow up to the foundation of the house. The large tree had to go go or it would crack the foundation. It was a major production to have the tree removed and they had to come back twice to cut the roots.

After two years we planted some queen palms to replace the melaleuca and we made the decision not to replace that part of the lawn. At first we thought about a little patio in front, but we couldn’t find anyone who wanted to take on such a small project. They all brought grand plans for replacing the front porch, adding retaining walls and charging a fortune. That’s when I decided to put a vegetable garden in the front yard.

A Raised Bed Garden
Deciding on a raised bed garden was a no brainer. We have rabbits that sit on the tiny remaining lawn and take sun baths, we have dogs in the neighborhood that meaner up to the front door, we have hungry raccoons and, like most of San Diego, we have tree rats that steal tomatoes just as they start to ripen. But the real advantage is the small space needed. Because the roots grow deep, they don’t spread out as much, so you can place the plants closer together. The other big plus is because the plants are closer together, you use much less water – a concern here in the southwestern U.S.

Since my raised bed garden is in the front yard, I am trying to make it as attractive as possible. Low water plants and herbs will go in front of the planter and I found a tall, turquoise glazed pot to use as an accent that will hold Swiss chard.

Costco has the raised bed kita which are 4x4x2 feet tall. They are made in the U.S. and have a 10 year limited warranty so it was worth the $99 investment.

My seedlings are still in the little peat pots I got at the 99 Cent Store but they are growing fast. They’ll have to be transplanted in the next couple of days, so time is of the essence to get this garden started.

The Soil
After talking to the nursery man, watching dozens of square foot gardening videos and reading the most current information on intensive gardening, I have my soil blend of planting mix, worm casings, vermiculite and chicken poop. As the plants start growing I will continually add compost from the bin in the backyard.

Digging and turning the soil 2 feet down for my little 4×4 plot took me 2 days!  I now have the soil turned over, there are lots of worms plus I have a huge pile of rocks to use for other projects.

Next: Part 2 – Choosing Compatible Plants

What’s Hot
Cabernet Sauvignon and Chardonnay have become yesterday’s news and Malbec and Riesling have replaced them as the most popular wines. There are several reasons. For one thing, wine drinkers are becoming more knowledgeable about wine. Newspapers have food and wine sections, and websites – like Twisting Vines, offer wine reviews and suggestions for food pairings. When you go to buy a wine to go with dinner, you have some idea what to expect before you make that choice.

Also, in the past couple of years wine prices have fallen, allowing us to be a little  adventurous and try new wines that were previously just out of our price range.

Of course, not to be overlooked is the fact that wines just keep getting better as winemakers become more knowledgeable about growing the best fruit and improving their winemaking techniques.

White
Riesling has recently become the most popular white wine with sales worldwide continuing to increase. What’s not to like about this versatile wine? It can be dry or sweet and it’s food friendly or great all by itself.

The grand dame of white wines, Chardonnay,has lost it’s luster and sales, worldwide, have been dropping. It seems the top selling California white wine is now associated with baby boomers, so it has the image of a geezer image. Too bad, because California Chardonnays have only gotten better as they’ve gotten away from the heavy oak and now produce wines with complexity and style.

The west coast of the US has some serious contenders for great Rieslings coming from Oregon and Washington State. The fruit is excellent and the winemakers are tops in their field. Because US Riesling growers don’t have to contend with steep hillsides, harvesting the grapes is much easier which keeps the prices lower than many German or Alsace imports.

2008 Chateau St Michelle Dr. Loosen Eroica Riesling
Okay, I’ve reviewed this wine before but I have to tell you, each year’s vintage is better than the last. Last week I served this with chicken and noodles – a match made in heaven. I also like to have a glass while I’m cooking.

A beautiful straw color with aromas of pears and peaches, with hints of honey and citrus. Flavors of peaches, citrus and pears with hints of mineral and tea. Crisp and light-bodied. Slightly sweet but still on the dry side. Complex flavors evolve in the glass. Get an extra bottle to have on hand. $18 at K & L.

Red
Malbec from Argentina is becoming the darling of the red set. A less expensive alternative to Cabernet Sauvigon, in the past year everyone I know is talking about Malbec. Friends are serving it at home and it’s even appearing on the menu in family style restaurants. A good California Cabernet Sauvignon under $40 is not easy to find, but it’s pretty easy to find a very good Malbec under $20. Because production costs for wine in South America are considerably less than here in the US, we can enjoy a perfect wine paired with our favorite grilled rib eye steak.

Susana Balbo Mendoza Signature 2007
Medium ruby color. Aromas of dark berries, licorice and oak. Flavors of dark cherries, plum with hints of vanilla, cocoa and oak. Full-bodied, good tannins with a long, fruity finish. Open 45 minutes before serving.
$20 at Hi-Time Wine Cellar in Costa Mesa

10 Wines for Your New Year’s Celebration
What’s not to love about Champagne? It goes with every type of food, it’s perfect all by itself and it makes any occasion special. Going into the next decade of the 21st century certainly calls for a drink – of something special! Cheers!

Top 5 Best Selling Champagnes over $30:
1.    Veuve Clicquot Brut Champagne – $40
2.    Ariston Aspasie Brut Rosé Champagne – $33
3.    2002 Perrier-Jouët “Fleur de Champagne Belle Epoque” half-bottle – $40
4.    Krug “Grande Cuvée” Brut Champagne – $120
5.    Marguet Pere et Fils “Cuvee Reserve” Brut Champagne – $33

Top 5 Best Selling Champagnes for $30 or less:
1.    Ariston Aspasie “Carte Blanche” Brut Champagne – $25
2.    Nicholas Feuillatte “Blue Label” Brut Champagne – $25\
3.    Laurent-Perrier Brut Champagne – $30
4.    Michel Loriot “Cuvee Reserve” Brut Champagne -$30
5.    Philippe Gonet “Brut Reserve” Champagne – $30

Serve with Mini Potato Pancake Appetizers

Recipe:

Mini Potato Pancakes

Ingredients:
2 russet (baking) potatoes, peeled
1 small yellow onion
2 tablespoons all-purpose flour
1 egg beaten
1 teaspoon salt
freshly ground black pepper to taste
1 cup Crisco or peanut oil for frying

1. Finely grate the potatoes and onion onto a freshly washed kitchen towel.  When all is grated, wrap the towel around the pieces holding the towel over the sink and wring out all excess liquid.

2. Place the potato pieces into a mixing bowl and add the flour, egg, salt and pepper.  Mix thoroughly.

3. Heat the oil in a large frying pan over medium high heat. Pan is ready when you splash cold water from your fingers into the pan and it sizzles.

4. Using a tablespoon, drop potato mixture into the pan. Cook about 2 minutes per side, until the surfaces are brown and crispy and the insides are tender and cooked through. If your pan isn’t large enough to cook the pancakes all at once, do them in batches.  Add more oil to the pan if necessary.

5. Transfer to a paper towel lined plate and keep warm in 200 degree C oven while you finish cooking the rest. Serve warm with toppings of your choice.

Favorite Toppings:
Sour Cream with a sprinkling of scallions or caviar
A little granulated sugar
Applesauce
Apple/Onion Chutney – homemade or store bought

Enjoy with a glass of your favorite Champagne.

Fruit, Cheese and Wine
The season for comic pears is short. If you can find these pears at the grocery store – buy them.They are wonderful – sweet and very juicy! They bruise easily though, so be careful when you’re handling them. Choose fruit that is still firm and after a few days they will be perfect for eating. Mmmm.

Sliced Comice, Stilton Cheese & Ruby Port
Comice is a heavenly sweet pear that is custard-like in texture when ripe. It’s an especially good dessert pear with full-bodied flavor.

Stilton is a very strong blue cheese with a salty, slightly chalky or grainy texture. This cheese will contrast nicely with the sweet and strong Comice pear flavor.

Ruby Port is a rich wine with ripe berry flavors that partner wonderfully with the sweeter pear. The Port’s rich body contrasts with the strong forward texture of the blue cheese.

We recommend:
Graham’s Six Grapes Reserve Port
Deep garnet color. Aromas of ripe plums and cherries with a hint of chocolate. Flavors of ripe berries and cocoa with a hint of tobacco and earth. complex, good structure and a long, smooth finish. This wine is always a crowd pleaser – even with those who think port is too sweet. $20 from wine.com.

Comice, Roquefort Cheese & Sauternes
Comice pears are smooth and sweet with full flavors.  Roquefort cheese is sharp, rich, musty and has a mellow finish. The wine is bold and tannic with a rich body and smooth finish.

We recommend:
2007 Petit-Vedrines, Sauternes
Straw color. Aromas of pear, honey, stone fruit and a hint of citrus. Flavors of burnt sugar, marmalade and lemon with slight hint of spice. Full fruit finish.

Second label from Doisy-Vedrines. Its first label wine got 94-96 points from Robert Parker for the 2007. This is a great value! Previously $25 at K & L, now $20.

Serving suggestions from pearsusa.com

Oprah’s Favorite Wine

Being one of the world’s wealthiest people, Oprah can pretty much afford any wine she likes. Surprisingly, some of her favorite wines are produced by a boutique winery in Napa Valley. Blackbird Vineyards is a relative newcomer to Napa Valley – producing it’s first vintage in 2003. And, typical of the area, they make Bordeaux style wines.

On her website, OmagOnline, you can sign up to win a sampler of 6 bottle of red and rose wines from the now-famous vineyard.

Blackbird 2007 “Illustration”
A blend 86% Merlot, and 3% Cabernet Sauvignon. Wine Enthusiast Magazine gave it 97 points:
“A spectacular wine that gets better and better with every sip. It’s dramatic from the get-go, with rich, fine tannins framing extraordinarily good flavors of blackberries, black currents, anise, dark chocolate and cedar.”

Winemaker notes:
Dark ruby red in color, this blend of predominately Merlot offers aromas of ripe plum, mocha, and violets that carry over beautifully onto the palate. Concentrated black fruit flavors give way to dense, yet integrated tannins. The wine’s finish reveals a noticeable acidity and depth to allow for longevity. $88 at K&L.

Soup and Wine
As winter approaches and the weather begins to get cooler – or colder, depending on where you live, soups are easy and delicious to have for lunch or dinner. When I was at Costco last week they had small bags (6 large onions) of sweet Mayan onions that I thought would be perfect for onion soup.

When I was getting ready to make the soup yesterday, in the back of my mind I kept thinking that a fruity Chardonnay would be a perfect pairing with the sweet onions. Lucky for us, we didn’t have to look far for the wine. Since this is the time of year we always seem to be in a race to drink wines we’ve had in the cooler a little too long I knew we had to have a Chardonnay that was ready to drink.

Since most Chardonnays don’t age well, we knew it was time to open the 2007 ZD. The first whiff was wonderfully fruity – I knew it would be perfect, and it was.

2007 ZD California Chardonnay
A blend of fruit from 4 California wine regions – Napa, Carneros, Monterey and Santa Barbara.

Gold color in the glass. Bursting with fruity aromas of peach, mango and pineapple with hints of nuts and spice. Flavors of pineapple, peach and honey with hints of vanilla and oak. Medium bodied. Nice fruity finish. Drink now. $24 at NapaCabs.

We served this wine with the easy to make, French onion soup. An excellent match.

French Onion Soup
Ingredients:
2 Tbs butter
2 Tbs olive oil
6 Cups thinly sliced onions*
1 clove garlic paste
1/2 tsp salt
sprig of thyme
1/2 tsp Worcestershire sauce
1Tbs flour
6 Cups beef broth
6 toasted baguette slices
1 1/2 Cups grated Gruyère cheese
1/4 Cup dry Sherry
*If you are using yellow onions instead of sweet onions, add 1/2 tsp sugar

Directions
Heat butter and olive oil in a heavy skillet. When the butter starts to bubble, add sliced onions and simmer with lid on pan for 10 minutes.

Remove lid,turn heat up to medium high and stir. Keep stirring onions until they begin to turn brown – but not burned. This will take 25 – 30 minutes. This is the most time consuming part.

Heat a cup of beef stock in the microwave for about 50 seconds, then add flour and stir well – add to onions. Add remaining stock, garlic, Sherry, thyme and Worcestershire sauce to onions. Stir well and bring to a simmer. Cover loosely and simmer on low for 1 hour. If liquid reduces too much add a little water. Add salt and pepper to taste.

While soup simmers, slice the baguette and bake until toasted but not brown. I use the toaster oven.

Grate the cheese.

When ready to serve, put baked baguette slices on a foil lined cookie sheet, top with cheese and put under broiler until browned.

Ladle soup into bowls. Then using a spatula, remove browned cheese covered baguettes and place on top of soup in each bowl.

We served this soup with a salad.

World’s Oldest Champagne
In July, divers began salvaging the wreckage of the two-masted schooner Jönköpin that was sunk by the Germans off the Finnish coast in 1916. (Read about it here)

What was the treasure they were seeking? 4400 bottles of 1907 Heidesieck Champagne “Goût Americain”, 67 large barrels of Cognac and 17 regular barrels of wine that were intended for officers in the Russian army.

A few champagne bottles were brought up and opened. They reportedly, tasted excellent. The corks had withstood the pressure and the dark ice-cold water served as wine cellar.

“Bottles kept at the bottom of the sea are better kept than in the finest wine cellars,” one of the world’s foremost champagne experts, Richard Juhlin, told reporters.

On November 17, 2010 a group of reporters and wine enthusiasts gathered in Mriehamn, Finland for the official tasting.

The champagne brands to be tasted were Veuve Clicquot and the now defunct Juglar. A total of 168 bottles were salvaged in the operation.

After a presentation of the diving operation, an archaeologist wearing white gloves presented one bottle of Juglar and another of Veuve Clicquot to expert Richard Juhlin, who sampled both in front of scores of journalists.

“Great! Wonderful!” he exclaimed. Then he paused. “I think what strikes you the most is that it’s such an intense aroma,” he continued. “It’s so different from anything you’ve tasted before.”

The Juglar: “Flavors of yeast and mushrooms, with sweet undertones of honey.”

The Veuve Clicquot: “Lot of green notes. Among the strongest are linden blossoms and lime peels.”

Just in time for the holidays!

Veuve Clicquot Brut Yellow Label NV
91 PTS WINE SPECTATOR. There’s plenty of finesse in the smooth-textured non-vintage Veuve Clicquot Champagne, whose flavors evoke apricot, peach, vanilla pastry and mineral; racy, with snappy acidity. $28 at BevMo.

Poinsettias
San Diego is the poinsettia capital of the world. The Ecke Family has been growing these wonderful plants here for four generations and each year we look forward to the new varieties they release.

The poinsettia is native to Mexico and was first introduced into the United States in the early 1800s by Joel Roberts Poinsett, the first U.S . ambassador to Mexico.

It wasn’t until the 1920′s, when entrepreneur Paul Ecke realized the plant, which bloomed during the Christmas season, would make the perfect holiday flower.

You can read all about the history of the family at The Ecke Ranch Story.

Don’t Throw It Away After Christmas
Poinsettias make great indoor plants all year long and can be coaxed to bloom again each year. Here’s how:

Put the plant in total darkness for at least twelve hours (fourteen is better) each night for approximately ten weeks in Late September or early October. Place it in a box, a cupboard, or a closet – but it has to be completely dark.

When you are ready to bring the plant out, place it in a bright, sunny location. After it flowers, gradually decrease the water until the bracts all drop, then allow the plant to dry out completely – remember, this is a desert plant.

Store your poinsettia in a place with cooler temperatures – a garage or basement is good.

When the weather is warm enough to stay above 50 degrees at night – no later than May, bring the plant out.

Remove the old soil from the pot and replace it with fresh soil, and start watering it again. Fertilize regularly, like any other house plant.

In late August, it will be time to cut the plant back and once again, get it ready for the holidays.

Poinsettia Care
Poinsettias like lots of bright, indirect sunlight and prefer humid conditions (so you may want to mist your plant if your home is very dry due to heating or climate). Let the soil dry out between watering.

The soil should be dry to the touch. Make sure the plants aren’t standing in water at the plants base or saucer(A layer of pebbles in the bottom of the tray keeps the plant out of the water and increases the humidity around the plant).

Poinsettias are sensitive to extreme temperature, so don’t place your plant next to a heater or near a drafty window or doorway. A daytime temp of around 65 degrees and nights around 60 degrees will provide perfect conditions for your poinsettia.

Whitefly can sometimes be a pest for this plant. The problem is easily taken care of with insecticidial soap or the organic indoor pesticide, pyrethrine.