Thanksgiving is our American tradition of celebration, going home to be with family and friends to enjoy great food, and to thank God for all the blessings we have received throughout the year.
With the weather turning chilly in November, a rich, ruby styled port would be a lovely choice to impress your holiday guests. Port wine’s origin can be traced to the beautiful terraced hillsides in the Douro Valley region of Portugal. Here, the aging and blending of most of the world’s supply of port wine takes place.
Deep ruby color; raspberry, pomegranate, spice, whiff of violets on the nose; cherry, raspberry, spice, pepper, red fruits and black fruits, even some blueberry, on the palate.
Dry; medium body; lush, rich, complex, elegant. Drying tannins with chocolate hints. Medium acidity (3.6 pH). Sixteen months in French oak, 21% new, give this right amount of oak nuances. While good on the pop-and-pour, decanting made the wine smoother and intensified the rich fruitiness and complexity.
Sparkling wine can only be called Champagne if it comes from the region of Champagne, France. Strictly speaking, champagne means "French Champagne" coming from the Reims and Epernay districts east of Paris. California produces two types of sparkling wine. The bulk process type is basically glorified soda pop. The other, usually labeled methode champenoise or methode traditionelle, means the second fermentation process must take place in the same bottle it is served from. It is well worth the price to buy a sparkling wine using this method.
With summer’s expiration date on Sept. 22, is it time to ditch those bright, light, delicious wines you enjoyed when fish were jumpin’ and cotton was high?
Short answer: no. There is no reason to forgo patio, pool and picnic pours now, or any time for that matter. In the first place, if you live in the southern half of the country, plenty of summer-like days remain — in Texas there will be summer-like days in winter. No need to eschew wines because of some silly equinox.
Forced to lay on his back, Louis Lucas had enough.
For 40 years, the veteran Santa Barbara viticulturist had been the man behind the wines. His extensive knowledge of the area dates back to a time when the area had 60 acres of vineyards. Today there are more than 200 wineries, six AVAs and more than 21,000 acres of vines.
Louis Lucas is one of the folks who pioneered grape growing in Santa Barbara County, beginning with his partnership in the historic Tepusquet Vineyard. Back in those early days, planting a vineyard was seen as a risky business. There weren't very many wineries in the county and it wasn't yet clear if the bigger North Coast wineries would be willing to purchase grapes from such a supposedly warm area in Southern California.
With so many things to do on the Central Coast, the biggest question we often ask ourselves is, “What should we do today?” Solvang is always a good answer.
Solvang, Danish for “sunny field,” is a charming city, full of interesting sights and things to do for all ages and walks of life. With a population of 5,245, it’s the perfect size to explore on foot — especially if you have a furry friend tagging along.
Did you know that as bell peppers age, their nutritional qualities and flavor characteristics change as well?
For example, red peppers contain nine times more beta carotene than green bell peppers and twice the amount of vitamin C, but a serving of green peppers still provides over 200 percent of your suggested daily intake of vitamin C.
Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones, especially, are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.