Drink and Dine – Wine Blog

The Richland Shiraz lives up to what we have come to expect from our friends down-under. The Aussies have adopted the Syrah and changed its name to Shiraz. What it gained by going Down Under was freedom of expression – freedom to be as big, fruit-driven, and easy-going as it liked.

The result: a full-bodied wine, included with tons of boysenberry and blackberry aromas. It’s smooth and clean, with just enough firm tannins and a dash of pepper to tell you there’s some drive behind the laidback pose.

The latest consumer reviews have graded this wine at 4 out of 5 stars.

But the best part is the price…. $10.99.

We recommend purchasing this great wine at My Wines Direct if you cannot find it at your local wine store.

We want to introduce to you a great find. A chardonnay made in Santiago, Chile.

The Maule Valley west of Chile’s capital, Santiago, creates a natural funnel for the maritime breezes of the Pacific, drawing in cool air and fog, which has made the valley the best place in Chile to grow refreshing white wines.

Here’s what a consumer had to say of this great find of a wine:

“Wow! Super! We’ve liked the RustRidge as a chardonnay that lives up to what much of high-end white Burgundy aspires to but doesn’t achieve. We are pleased to have found another one in the Chilcas Chardonnay. I have now come back to edit my initial comment after ordering more, having been reminded that this wine is only $10.99 (I actually thought it was at least 50% more)! A wine arbitrage winner!”

We recommend purchasing this great wine at My Wines Direct if you cannot find it at your local wine store.

This very excelent recipe is good in the summer on a hot grill by a cool swimming pool, but it will also work well on a indoor grilling machine. Let me know if you try it.

Ingredients:

1 cup Zesty Italian Dressing

2 tsp. crushed red pepper

1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia

2 each red and green peppers, seeded, each cut into 6 pieces

2 Tbsp. Grated Parmesan Cheese

2 Tbsp. finely chopped cilantro

MIX dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.

PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Traditionally, this was considered a poor man’s meal. Oh, how times have changed. This delicious recipe is not only simple, but serves great as an opening appetizer for a great pasta. It’s been enhanced slightly by adding onion and basil, which give it, its irresistible kick.

Ingredients:
1 pound 2 day old country style bread crusts removed and cut into ½-inch cubes

2 pounds ripe tomatoes, cored, seeded and cut into ½-inch cubes

1 cup diced red onion

12 fresh basil leaves, washed, dried and shredded

5 tablespoons extra virgin olive

3 tablespoons red wine vinegar

Salt and ground black pepper

In a large bowl, toss the bread, tomatoes, onions and shredded basil leaves together until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand for 10 minutes before serving. Decorate with fresh basil.