Flavors of Summer

     During this time of year, there is nothing like a refreshing wine to cool you down. A white wine with a good balance of flavors can be exactly what you need. Chenin Blanc is a versatile grape originally from France but successfully grown in other countries. This wine can be found dry or very sweet depending on your taste. Chenin Blanc has a range of fresh fruit flavors such as apple to melons. Although this wine is sweet, it can be paired with salads, seafood, and white meats. 
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1 pkg farfalle rotonda                                     1/2 cup of chopped red peppers
1 pound of shrimp, peeled & deveined            1 cup grated Parmesan cheese
1 tbsp crushed garlic                                       3 tbsp olive oil
1 cup spinach leaves                                       1/4 chopped red onions
1 tsp oregano                                                  1 tsp onion powder
1 tsp garlic powder                                         1/2 grated Asiago cheese (optional)

     Bring a large pot of lightly salted water to a boil. Add farfalle rotonda paste and cook for 8 to 10 minutes or until al dente. Drain pasta and set aside. In a large skillet, heat one tablespoon of olive oil. Stir in onions and crushed garlic and cook until tender. Then add shrimp and cook until they are opaque. Last, stir in red peppers and spinach leaves and cook for about 5 to 8 minutes. Toss mix with pasta and Parmesan cheese. Then season pasta with oregano, garlic powder, onion powder and 2 tablespoons of olive oil. Serve pasta topped with Asiago cheese and enjoy with a crisp glass of wine for this summer. 

A Simple Fiesta

     If your in the mood for something spicy, a bold wine with big flavor is what you need. A "signature grape" in Argentina is the Malbec grape. It is generally used for blending but a great choice among red wines. This wine carries full fruit flavors such as plums which bring out great characteristics of earthy tannins. When it comes to pairing food and wine, you can't go wrong with a red meat and Malbec wine.

***Recipe for thought***   Savory Double Cheese Quesadilla's with Malbec Wine

1 pound of lean ground beef or sliced steak                      2 cups Sharp Cheddar Cheese
1 can of Old El Paso Enchilada Sauce                              2 cups Mexican Blend Cheese
8 to 10  flour tortilla                                                          Light Spray Cooking Oil
1 pkg of taco seasoning mix                                             1 cup of sour cream or salsa (optional)


     In a large skillet, brown meat on medium-high. Then add taco seasoning mix as directed on package. Heat a flat griddle or press grill for making the quesadillas. On a plate, spoon out about 2 tablespoons of seasoned meat on tortilla. Then layer with 2 to 3 tablespoons of sharp cheddar cheese and Mexican blend cheese. Last, add about 11/2 tablespoon of enchilada sauce. Spray cooking oil on griddle or grill to prevent stinking. Fold over quesadilla and place on griddle or grill to crisp golden brown and cheese is well melted. This recipe makes about 8 to 10 quesadillas. Serve with cool sour cream or salsa and enjoy your fiesta with a great red wine.

Easy Pesto!

    If your in the mood for a great Italian dish, there is nothing like pairing it with a great aged wine. A popular red wine in Italy, made frrom the Sangiovese grape, is Chianti. Give your dinner something extra with Ruffino Chianti Classico Riserva Ducale Tan 2007. Chianti is a dry red wine that ranges from light to full bodied. This wine has an amazing taste when aged between year five and ten. Ruffino Chianti Classico Riserva Ducale Tan 2007 provides great flavors of dried fruits like raisins and spice. This wine is full with gentle tannins that dance across your palate. These qualities make Chianti the ideal choice to consume with food. Consider Italian foods made with chicken or beef. Even pasta dishes with a sauce make good company with this wine. **** Recipe for Thought**** Pesto Chicken Pasta with Ruffino Chianti Riserva Ducale Tan 2007 4 cups bow-tie pasta 1 tsp crushed garlic 2 tbsp of margarine 1 can Campbell's Cream of Chicken Soup 1 lb cubed chicken breast 1/2 cup pesto sauce 1/2 tsp onion powder 1/2 cup of milk In a large skillet, heat margarine and add chicken and crushed garlic. Cook until brown and juices run clear. Meanwhile, cook pasta as directed and drain. Once chicken is done, add soup, pesto sauce, onion powder and milk. Bring to a boil. Reduce heat and simmer on low for about 5 minutes or until ingredients are well mixed , then add drained pasta and heat through. Top your past with grated Parmesan or fresh Romano cheese. Enjoy this dish and many more with a glass of great wine via @winechateau . Cheers!