Some like to lounge by the pool with a good book. Others like to leisurely sip wine as they take in the rays. We thought we’d set you up to do a little of both this month. And, like the perfect wine sets the mood to better appreciate your entrée at mealtime, a glass of wine can transport you when you take in that next mouthful while reading. It gives you that “sense of place” that you’re looking for when you open a bottle and open a book. Think of it as a “viniculture/literature getaway”. The right book paired with the right wine can take you on an international journey with your palate and your mind!

The Sun Also Rises (AKA Fiesta)
by Ernest Hemingway

Take in Nobel prize winner’s tale of a group of American and British expatriates who travel from Paris, France to Pamplona, Spain to watch the running of the bulls and bullfights. Begin the novel with a toast to the French and our 2005 Abbotts, Flavius, Côteaux du Languedoc, France (FRA282) $14.99. Crafted in the likeness of a Rhone-style blend, this wine combines 60% Syrah with 30% old vines of Grenache, 5% old vines of Carignan and 5% Cinsault for a wine that will take you straight to the south of France, if only in your mind.

The Godfather
by Mario Puzo

Red wine is required for immersing yourself in this book. You may have seen the movie, but taking in the book is an entirely different experience. First, we suggest the 2005 Sacco, Dolcetto d’Alba, Piedmont, Italy (ITA628) $17.99 to create the back drop for this masterpiece chronicling the Italian-American Corleone family. The 2003 Messapicus, Salice Salentino Riserva, Puglia, Italy (ITA665) $19.99 is a great choice from southern Italy when you’re munching on a simple pizza or delectable hard cheeses like Parmigiano or Pecorino. Puglia, the heel of the boot, comes right behind Sicily in terms of its output of red wine. Two native varietals Negro Amaro (80%) and Malvasia Nera (20%) make this one of our quintessential Italian picks.

The Grapes of Wrath
by John Steinbeck

You may have covered this classic novel in your high school English class, but this winner of the 1962 Nobel Prize for Literature is worth a second look now that you’re over 21. Although California farmers were displeased with the depiction of migrant worker camps, the book provides a glimpse at grape growing right here in our own backyard during the Depression. Nothing but a California Cab will do while reading this book. Try the 2007 Bentgate, Cabernet Sauvignon, California (CAL915) $19.99. If whites are your thing, reach for the 2006 Tria Chardonnay, California (CAL890) $39.99. At 1.5 liters, this magnum is a great selection when you’re sipping and sharing with others. Twice the volume. Twice the fun! Besides the book is over 600 pages long. You’ll need more wine to carry you through it!

Food and Wine Pairing Required Reading

For those who prefer the educational route, some of our favorite must-read magazines include The Wine Spectator, Wine Enthusiast, Decanter, and Food and Wine. Non-fiction buffs, especially “foodies”, will find reads like A Year of Wine by Tyler Colman, Wine & Food by Joshua Wesson and Wine Style by Mary Ewing-Mulligan and Ed McCarthy very interesting.

Let us know what you’re sipping (and reading) this summer. Visit us on Facebook and Twitter.

If you’ve ever searched the web for wine information you’ve probably stumbled upon wine expert Gary Vaynerchuk. Just a few minutes into the offbeat wine commentary on his video and you’re instantly smitten by his contagious enthusiasm for all things wine. Vaynerchuk has developed an incredible following on wine library tv his web-based video with offbeat commentary. Appearances on high-profile shows like The Today Show and CNN have only added to the already growing fervor for his no-nonsense “de-snobbing” of wine. With over 800,000 followers on Twitter, he is also a master of the art of social media.

Vaynerchuk’s new book The Thank You Economy describes how he has achieved such success using social media. His pay-it-forward approach is a “a return to the kind of personal attention mom-and-pop-type businesses used to give their customers.” For example, while on Twitter, he doesn’t just try to sell someone a merlot. He asks specific questions to get at what kind of merlot they like and offers what to pair it with. This then creates “word of mouth on steroids.”

Successful TTV Wine Consultants take this concept to heart and apply it at their wine tasting events. They’re providing the same Vaynerchuk wine advice on a one-to-one basis. And, with the same word of mouth referrals, it’s becoming viral! In fact, the Traveling Vineyard capitalizes not on just “social media”, but on being “social” in general – the old fashioned way – face to face and in the comfort of the customer’s own living room – live. That’s what’s so great about TTV. You have someone to engage with and ask questions of right in front of you!

Vaynerchuk Kernels
Much of what Vaynerchuk espouses about the wine industry points to the success of The Traveling Vineyard:

• “So many great wines are not branded wines.” It’s not always about drinking a wine that has a recognizable label. As with the stock market, it’s all about finding values, discovering a wine that is undervalued for its price, i.e. a $15 wine that drinks like a $30 wine.

  With the Traveling Vineyard, you can take the time with your consultant to learn what makes this a value wine for its price – the winemaking technique, the region, the winery that we collaborated with in bringing it to you, etc.

• “Wine consumers, unlike with many other products, want to try different things.” Unlike with other products, people like experimenting with different wines. In spirits, it’s a different story. Someone looking for Crown Royal isn’t going to want to accept a substitute in X.

  With wine, they will try something new and that’s what the Traveling Vineyard is all about.

When you “Shop our Cellar” on the Traveling Vineyard website, you’ll notice we have the two standard categories for wines – “Red Wine” and “White Wine.” No surprise. But, tucked beneath these two traditional groups, is a tag called “Fun and Fizzy”. Not red, not white, and certainly not boring!

This is our category for the unique, semi-sparkling sweet wines that the Traveling Vineyard has become known for. It all began back a few years ago when we began marketing Moscato d’Asti (pronounced “Moh-SCAH-toh DAH-stee”) the slightly effervescent, low-alcohol dessert wine made using the Muscat grape from the Asti region of Piedmont in northern Italy. This style of wine is referred to by the locals as “frizzante” (pronounced “fri-zahn-tay”) for its stimulating mouthfeel. It’s not a still wine, but it’s not fully sparkling either. It’s somewhere in the middle. We think it’s just plain fun to say, too!

Fissata Red is the next generation sweet “frizzante” wine from the Traveling Vineyard for the “sweet tooth” in all of us. The name Fissata Red is Italian for “being fixated upon something”. We predict that’s how you’ll feel after just one sip! Fissata Red is the kind of wine you’ll want to tell all your friends about. Once you try a glass you’ll be quickly pouring a second. And you can afford to. It’s low alcohol registering at just 6%, not the 12-14% typical of most table wines.

Like our Moscato d’Asti wines, the Fissata Red is from Piedmont, Italy, but unlike Moscato, it shines a beautiful reddish pink color instead. Three indigenous grapes, Brachetto, Freisa, and Malvasia, were chosen to make Fissata Red. Brachetto grapes make a light-bodied wine that’s big on strawberries, cherries and raspberries. It is highly sought after and rare because it is made only in limited quantities. Malvasia grapes offer pear, spice and fresh fruity flavors that are considerably sweet. Freisa grapes are a light red varietal with high sugars, high acids, high tannins and a light bitter almond quality. Overall, the blend is reminiscent of fresh red fruits - aromas and flavors of black raspberry (currant), black cherry, and rose petals melded with additional floral notes of violets and orchids.

It’s interesting to discover dessert wines that aren’t well known - and even more interesting to experiment with their food pairings. While our Fissata Red is not “ChocoVine”, it’s an “off the beaten path” wine that’s very choco-friendly! This fragrant concoction is a charming, delightful wine, delectable on its own. But, there’s no need to go it alone. Try a few of our favorite extravagant dessert recipes all of which make use of chocolate.

Dessert: The Grand Finale

As a general rule, you don’t want to serve anything too cold with a dessert wine. With a dish that’s ice cold, your numbed taste buds won’t be able to sense all that’s going on with the wine in your mouth. Also, it’s not a sugar fest, so nothing ultra-sweet either. The dessert should equal to or less sweet than the wine. Something as simple as a bowl of fresh strawberries is divine with Fissata Red – pure decadence, not to mention its aphrodisiacal qualities! But if you want to go all out in the “sweet department”, offer the universal crowd pleaser, chocolate. Wine and chocolate - these are two things Piedmont is very good at!

Fondue Fun

Chocolate lovers, pull out your fondue pot - sticks and all! Line up a few bowls of warm artisanal chocolates alongside your dessert wine glasses and you’re ready to sip and dip! Shamelessly douse fresh strawberries, raspberries and cherries in rich chocolatey goodness . These fruits are the very same flavors that make Fissata Red so fantastic! Chocolate with a high percentage cacao (60%-70%, less sugar content) is the best type with dessert wines and will work magnificently with a lighter wine like Fissata Red. Venezuela, Jamaica, Madagascar and Costa Rica are exceptional sources.

If your fondue set went out with the 70’s, rent a chocolate fountain or offer a chocolate candy buffet. (Did you know that Fissata Red was actually crafted to taste like a Jolly Rancher hard candy?) You’ll be a sweet sensation with your book club, garden club, at a bridal or baby shower when you pour this unique wine. Stylishly toast “in the pink”. And, because Fissata is low in alcohol, it’s a fizzy delight that’s perfect at a day-time affair.

Raspberry Cream Cheese Brownies

These chocolate treats are “ooey-gooey” taken to the Nth degree! Their thick creamy texture makes the ultimate contrast to the effervescent nature of Fissata Red. The cherry-berry nuances in the wine connect with the raspberry flavor in the brownies.

Ingredients:

Filling:
1 8oz. pkg. cream cheese, softened
1/4 c sugar
1 egg yolk, large
3/4 tsp. vanilla

Brownies:
2/3 c flour
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, cut in pieces
4 oz. unsweetened chocolate, chopped
1/2 c raspberry jam

Directions:

Prepare filling: Adjust oven rack to middle position and heat to 350 degrees. Line an 8″ square baking pan with foil allowing excess to hang over pan edges. Grease foil. Combine cream cheese, sugar, egg yolk and vanilla in food processor until smooth.

Mix batter: Combine flour, baking powder and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally until smooth about 1 min. Whisk in 1/4 cup jam and let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.

Layer filling: Microwave remaining jam until warm, about 30 seconds; stir till smooth. Scrape half of batter in prepared pan. Dollop filling over batter and spread in even layer. Dollop warm jam over filling and using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling.

Bake Brownies: Bake until toothpick inserted in center comes out with very few crumbs attached (50-60 mins.) Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1-1/2″ squares. Top with raspberry infused dark chocolate or white chocolate slivers and fresh raspberries. (Brownies can be refrigerated in airtight container for 2 days.)

I wasn’t born with this difficult-to-pronounce Greek last name. My maiden name is Murphy – plain, simple and easy to spell. I’m sad to say that cooking wasn’t a big part of my upbringing. Most of what I consumed as a child came from a can or was boiled to death. (Sorry, Mom!) But all is not lost. At just about the same time I fell in love with my husband, I fell in love with Greek food. My taste buds came alive the minute I stepped inside my mother-in-law, YiaYia Effie’s kouzina and to this day, nothing compares, in my book, to Greek cuisine, especially when paired with the right wines!

This year our respective observations of Easter Sunday (Catholic and Eastern Orthodox) are celebrated on the same day giving me the perfect cross-cultural occasion to prepare Greek dishes for my family and experiment with wines that make them come to life. It’s not every year that these two holidays are in synch with one another. It just so happens that this year, like last year, the two dates coincide. Although it’s fun to celebrate each holiday separately, I love the result when the two dates happen together.

Although the Traveling Vineyard doesn’t carry Greek wines, other international varietals can certainly substitute when it comes to pairing with Greek dishes. In fact, wines from most Mediterranean regions work well. This month, I’m suggesting a Rhône-style blend from southern France, a Spanish Tempranillo, and a selection crafted from a native Italian grape. I’ve also included a few copycats from California and other international regions that have adopted signature European grapes, namely Argentina and Australia.

I’m focusing on three major categories of food popular at the Greek-American table: cheese and veggies, fish and red meat. You’ll find these ethnic foods and the delicious wines I’m pairing with them appropriate at any hyphenated American table and especially delicious for your next Spring celebration!

Kali Orexi!
(Good Eating!)

Cheese and Veggies

No Greek meze is complete without feta cheese. Meze literally means “taste” or “bite”. Think of it like Spanish “tapas”. These small portion plates during cocktail hour give you the opportunity to try out many different wines - a buffet of wines along with your buffet of food!

Hummus
For a Mediterranean starter, try hummus layered with cucumbers, tomatoes, kalamata olives and lots of feta served with toasted pita chips. This easy to prepare appetizer really shines alongside a Tempranillo-based red like our 2002 Palaciego, Riserva, Rioja Spain (SPA099). As a lighter red with mild tannins similar in weight to a Pinot Noir or Sangiovese, Tempranillo is a real crowd pleaser. Spiced cherry and cranberry fruit flavors cut the thick texture of the hummus as the vegetal quality of the wine is brought out by the chopped veggies. Salty feta beautifully contrasts the raspberry-strawberry fruitiness in the wine.

Leek Patties (Prasokeftetha)
The first time I experienced these little cakes filled with feta cheese, cottage cheese, bread crumbs and leeks, I thought I’d died and gone to heaven. They’re a cross between a spinach pie and a potato pancake. Serve these veggie bites at room temperature with tzatziki (strained yogurt dipping sauce with garlic and cucumbers.) I like them with a crisp, grassy California Sauvignon Blanc as in the 2008 Steeple Street Sauvignon Blanc, California (CAL910). The herbal character of the wine is the perfect match with leeks. Or, you might try a lemony, cool-climate version from Chile’s Limari Valley like the 2009 Kuri Limari Valley Sauvignon Blanc (CHI127). The citrusy wine’s acidity tempers the salty, somewhat tangy feta cheese.

Fish

During Lent, dietary restrictions cause us to gravitate toward fish (psari). The traditional Greek Palm Sunday dinner is sprightly tomato sauce baked with haddock. Smothered in onions, garlic and tomatoes with lots of olive oil, this dish mimics Italian cooking and is best paired with a red wine because of the tomato sauce. For a winning combination, go with a good southern Italian blend, the 2003 Messapicus, Salice Salentino Riserva, Puglia, Italy (ITA665), a gold medal winner at the 2008 Los Angeles International Wine & Spirits Competition. This regional blend of 80% Negroamaro, 20% Malvasia Nera hails from the “heel” of the boot-shaped peninsula and boasts smooth, yet ripe fruit flavors and a warm finish.

A smooth North Coast Pinot Noir like the 2006 Tria Pinot Noir, California (CAL908) would work as a red here. Offered with a side of buttery rice, it delivers the requisite fruitiness to flatter this crunchy, buttery dish.

Red Meat

On Easter Sunday, Greek lamb is typically prepared with large amounts of thick, rich garlic making this the perfect opportunity to uncork my favorite varietal, Syrah/Shiraz. Prepared bone-in as chops or shish kebab style (souvlaki), lamb is the ultimate with Syrah which provides a smoky, peppery counterpoint to this somewhat gamy red meat.

My first match pairs lamb with the 2007 Tria, Syrah, California (CAL911). The earthy mix of red fruit flavors and fresh ground spices in this release will link with the meat. It’s no surprise that the “Down Under” version of Syrah, a blackberry-rich Shiraz like the 2005 Jumpup Creek, Adelaide Hills Shiraz, South Australia (AUS284), is great with beef “on the barbie” lathered in all sorts of spices. However, my personal choice for lamb is the 2005 Flavius Coteaux du Languedoc (FRA282), a Rhône-style blend of Syrah, Grenache, Cinsault and Carignan from a little known, yet up-and-coming area of southern France called the Languedoc - the perfect Mediterranean match with this Mediterranean specialty.