Tag Archives: red wine

L de Lyeth 2011 Malbec

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L de Lyeth 2011 Malbec - Colleen's Kitchen

When I find a wine I love for under $15/bottle, I just want to shout it from the rooftops.

So hear goes…

L de Lyeth 2011 Malbec!

Lyeth is based in Sonoma County, California, and is a meritage pioneer. What’s a meritage? Well first, don’t try to French-ify the word like I always want to do. Keep it simple, it rhymes with “heritage.” A combination of the words merit and heritage, the title is used to describe red wines that are blends of typical Bordeaux varietals, with Cabernet Sauvignon and Merlot being the most common as well as others like Cabernet Franc, Malbec, and Petit Verdot.

Many wines, even those with a single varietal named on the label like this one, have some small amount of another varietal thrown in to round out the flavor.

The L de Lyeth 2011 Malbec is a blend of 76% Malbec and 24% Cabernet Sauvignon. The brilliant add of Cabernet Sauvignon lends an air of dark complexity to the otherwise fruity Malbec. Overall, the wine is lush and silky with flavors of dark red berries and black currants.

L de Lyeth 2011 Malbec - Colleen's Kitchen

It’s perfect with a hearty, mildly spicy dish like my Curried Cauliflower Quinoa Bowls. The peppery curry is tamed by the jamminess while also bringing out just a hint of smokiness in the wine. Together, they make for one happy Meatless Monday. Or Wine Wednesday. Or any day of the week for that matter.

The best part? This baby is a steal at under $13/bottle! Yes, that’s correct, just $13/bottle. So what are you waiting for? Go pop open a bottle and taste for yourself how good it is.

Get the recipe for Curried Cauliflower Quinoa Bowls here.

Buy a bottle (or more) of the L de Lyeth 2011 Malbec here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Lunatic 2012 Red Wine

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Lunatic 2012 Red Wine - Colleen's Kitchen

Okay, I have to admit it, I first picked up this bottle of Lunatic 2012 Red Wine because of the label. I mean, how intriguing is a wine called Lunatic with a picture of hands cuffed together?

And then, the wine steward poured a bit in my glass and I sniffed, swirled, sniffed again, and took a sip. Wow! Supple, dark, and juicy it boasts hints of spicy cedar and a smooth blackberry finish. It’s a standout wine for it’s price category of under $15.

Lunatic 2012 Red Wine - Colleen's Kitchen

I knew right away that this wine was destined for barbecue. Nevermind that it’s not exactly barbecue season in the Pacific Northwest. Yet.

I also happen to have this new bottle of Organic Sriracha and Roasted Garlic Barbecue Sauce that I picked up. Kismet? Definitely.

And so the marriage of this beautiful blend of Sangiovese, Syrah, and Cabernet Sauvignon and my scrumptious Sriracha BBQ Chicken Sandwiches was born. The combination of dark fruit and spicy, tender chicken is a marriage made in wino heaven. So much so, that I already have plans to reunite the two.

Get the recipe for my Sriracha BBQ Chicken Sandwiches here.

But a bottle of the Lunatic 2012 Red Wine here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Terra Vina Simpatico

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Terra Vina Simpatico - Colleen's Kitchen

Now you might think that for a pairing with something like Bourbon Molasses Glazed Pork Chops, I would forego the wine and feature a bourbon cocktail instead. Well, you’d be wrong.

A hearty meat dish like this needs a good wine, something big and fruit-forward that will complement the bite of the bourbon, syrupy molasses, dense chops, and sweet carrots and apples that it’s served on. Enter Terra Vina.

Terra Vina Wines is a small, family-owned affair in Oregon that produces grapes grown from their estate in Oregon’s Chehalem Mountains AVA under their La Famiglia label and also sources grapes from eastern Oregon and Washington state for big reds produced under their Terra Vina label. Winemaker Karl Dinger started his life as an architectural engineer and spent many years in the high-tech hustle and bustle of the Silicon Valley and, later, the Silicon Forest, until he followed his passion and turned professional winemaker in 2004. Influenced by the family’s Italian connections, Karl and his wife Carole have sought to make wines here in the Pacific Northwest that evoke the old-world style of Italian reds.
Terra Vina Simpatico - Colleen's Kitchen

The Terra Vina Simpatico is an excellent example of the Italian-style quality that can be found in new world wines. A blend of cabernet franc, dolcetto, merlot, and petit verdot make for a smooth red blend with tart, juicy flavors of raspberry, cherry and dark cola. It’s the perfect wine for a rich meal like my Bourbon Molasses Glazed Pork Chops. I can’t wait to try it with some barbecue this summer.

Get the recipe for my Bourbon Molasses Glazed Pork Chops here.

Buy a bottle (or two) of the Terra Vina Simpatico here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Crianza Viña Amézola 2009 Rioja

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Crianza Viña Amézola 2009 Rioja - Colleen's Kitchen

This week I’m taking you to Spain. Not just anywhere in Spain, though, we’re going to Rioja.

Rioja is perhaps the most well known wine region in Spain, and deservedly so. Located in norther Spain near the Cantabrian Mountains, the region is isolated and protected from the sea winds by the mountains. Red wines from this area are primarily Tempranillo, although most blend in small amounts of other grapes such as Garnacha Tinta, Graciano, and Mazuelo.

Crianza Viña Amézola 2009 Rioja - Colleen's Kitchen

The 2009 Rioja from Viña Amézola is a well-balanced blend of 85% Tempranillo, 10% Mazuelo, and 5% Graciano. Smooth, fruity, and spicy, it’s a perfect pairing with my Slow Cooker Rioja Red Potato and Chicken Chorizo Stew. I love to use it in the stew as well, it creates a delicious, complex and rich broth for the creamy red potatoes and spicy chorizo chicken sausage.

What are you pouring tonight?

Get the recipe for Slow Cooker Rioja Red Potato and Chicken Chorizo Stew here

Buy a bottle of Crianza Viña Amézola 2009 Rioja here

Slow Cooker Rioja Red Potato and Chicken Chorizo Stew

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Slow Cooker Rioja Red Potato and Chicken Chorizo Stew - Colleen's Kitchen

Getting back into the kitchen after my injury has not been so easy. I find that even minimal effort leaves me with an aching ankle and as exhausted as if I had just completed a hard workout.

Thank goodness for my slow cooker.

I use my slow cooker this time of year for many a dish, but I’ve found myself using it more since I’ve been slowly getting back into the kitchen. I can set it in the morning, dinner is ready for me at the end of the day, and I have leftovers to keep me fed for at least a few more days.

Slow Cooker Rioja Red Potato and Chorizo Stew - Colleen's Kitchen

This Rioja Red Potato and Chicken Chorizo Stew makes some of my favorite leftovers. Rich red Rioja wine makes for a complex and tasty broth that swims with creamy red potatoes and spicy chorizo sausage. Chorizo sausage made from chicken lowers the fat and calorie content, making a great stew also good for you.

Bonus? The stew also freezes well. I like to ladle it into containers in individual serving sizes. Then it’s just a matter of popping the container into the microwave for a satisfying lunch or dinner.

What are you making in your slow cooker?

 

Slow Cooker Rioja Red Potato and Chicken Chorizo Stew
 
Author: 
Nutrition Information
  • Serves: 5 servings
  • Serving size: 1½ cups
  • Calories: 304.6
  • Fat: 8.5
  • Saturated fat: 2.2
  • Polyunsaturated fat: 0.7
  • Monounsaturated fat: 2.0
  • Carbohydrates: 32.7
  • Sugar: 6.2
  • Sodium: 499.4
  • Fiber: 4.1
  • Protein: 16.3
  • Cholesterol: 120.0
Recipe type: Soup or Stew
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
Rich Rioja wine makes for a tasty broth swimming with creamy red potatoes and spicy chorizo in this Slow Cooker Rioja Red Potato and Chicken Chorizo Stew.
Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ tsp coarse sea salt crystals
  • ½ lb. bulk chicken chorizo sausage
  • 1 cup Rioja red wine
  • 1½ lbs red potatoes, chopped
  • ½ cup dried tomatoes, chopped
  • 2 cups homemade, salt free chicken broth
  • 1 tbsp smoked paprika
  • 1 bay leaf
  • ¼ cup chopped fresh cilantro
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion, garlic and salt and cook until the onions are transparent.
  3. Stir in the sausage and continue cooking until the sausage is cooked and crumbly and the onions are browned.
  4. Add the red wine and use a wooden spoon to deglaze the pan, getting all the cooked bits off the bottom of the pan.
  5. Remove the skillet from the heat and transfer the contents into the slow cooker.
  6. Stir the potatoes, tomatoes, broth and paprika into the chorizo mixture in the slow cooker.
  7. Submerge the bay leaf in the stew, cover and cook on low for 10 hours.
  8. Stir in the fresh cilantro and ladle yourself up a bowl of steaming deliciousness.
Notes
Rioja wine comes from the Rioja appellation in Spain and is made primarily from tempranillo grapes. The wines from this region are beautiful and worth seeking out. If you're looking for a domestic wine, though, seek out a tempranillo for this recipe.

 

Terra d’Oro Sangiovese 2012

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Terra d'Oro Sangiovese 2012 with Tuscan Chicken Stew - Colleen's Kitchen

This week as I crafted my Tuscan Chicken Stew, I just had to have an Italian varietal wine to use in the recipe. I mean, anything else in a Tuscany inspired dish such as this would just be a crime. Plus, what better way to warm up on a cold winter night than with a glass of Italian red wine?

Normally, I would select a Chianti or Chianti Classico for this recipe. But as I searched for just the right bottle of wine, I decided to look closer to home. After all, while the Italians have been crafting old world varietals into delicious red wines for centuries, there are so many great varieties being produced domestically. Chianti wines are primarily Sangiovese grapes, which can be found in the warmer climes of California and south-central Washington state.

Plucked from carefully groomed vineyards nestled in California’s Sierra foothills, the Sangiovese produced by Montevina Winery under their Terra d’Oro label is an excellent example of new world craftsmanship of an old world varietal. Established in the early 1970’s by Cary Gott and his father-in-law, Walter Field, Montevina Winery has the distinction of being the first post-prohibition winery in the Sierra foothills.

Terra d'Oro Sangiovese 2012 with Tuscan Chicken Stew - Colleen's Kitchen

The warm summer days and shallow, rocky soil of Amador county are well suited for growing Sangiovese, but the grape’s thin skin also means that it burns easily and requires a lot of attention on the vine. Workers take particular care in grooming the vineyard as well as trellising and irrigating the vines. The attention pays off in a quality wine to rival a classic Italian Chianti.

Aged in American oak barrels, Terra d’Oro’s Sangiovese is light, smooth and supple. It’s rich with fruity cherry and raspberry flavors, peppery, and spicy. It’s absolutely perfect with the rich, creamy flavors of my Tuscan Chicken Stew and a great companion to warm up with on a cold winter night.

Get my recipe for Tuscan Chicken Stew here.

But a bottle of Terra d’Oro Sangiovese 2012 here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Tuscan Chicken Stew

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Tuscan Chicken Stew Recipe - Colleen's Kitchen

This past week has been so cold and blustery here in the Portland area that my dog has taken to lying directly on top of the heater vent. The wind gusted through the city, knocking down limbs and and blowing over my trash and recycling cans. The rain pelted down, turning my backyard into mud. And I? I sat inside, still confined to my couch with my injured leg, and listened to the commotion outside.

In other words, it was the perfect weather for stew.

Tuscan Chicken Stew Recipe -  Colleen's Kitchen

I love a thick, hearty stew this time of year. It warms me from the inside out and is so much more filling and satisfying than soup. Of course, it must always be accompanied by a hunk of hot, crusty bread. Buttered, preferably.

This week I decided to craft a Tuscan-inspired stew, full of chunky red potatoes and hearty cannellini beans, slowly simmered in a red-wine based broth. Doesn’t that sound divine? I added in some tender chicken breast and juicy tomatoes to bulk it up, as well as some fresh rosemary for flavor. I think this may be the perfect cold weather stew.

Tuscan Chicken Stew
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Serving size: 2 cups
  • Calories: 314.9
  • Fat: 5.9
  • Saturated fat: 1.5
  • Polyunsaturated fat: 0.8
  • Monounsaturated fat: 3.0
  • Carbohydrates: 39.5
  • Sugar: 5.8
  • Sodium: 322.9
  • Fiber: 8.1
  • Protein: 25.8
  • Cholesterol: 110.0
Recipe type: Soup or Stew
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
Red potatoes, creamy cannellini beans, and a red wine based broth make this Tuscan Chicken Stew perfectly hearty and filling on a cold winter night.
Ingredients
  • 1 tbsp olive oil
  • 1 lb. boneless, skinless chicken breast, cut into 1" pieces
  • 4 medium carrots, quartered lengthwise and diced
  • 1 medium onion, diced
  • ¼ tsp coarse sea salt
  • 1 tbsp minced fresh rosemary
  • 2 cloves garlic, minced or pressed
  • ¾ lb. diced red potatoes
  • 1 cup dry red wine
  • 1 14.5-oz. can diced, no salt added tomatoes
  • 2 15.5 oz. cans cannellini beans, drained and rinsed
  • 2 cups homemade, salt-free chicken broth
  • ¼ tsp red chili pepper flakes
  • 1 bay leaf
Instructions
  1. Heat the olive oil in a deep pan over medium-high heat.
  2. Add the chicken and sear just until lightly browned on the outside but still pink on the inside, about 1-2 minutes, stirring continuously.
  3. Remove the chicken from the pan onto a plate or bowl and set aside.
  4. Reduce heat to medium and add the carrots, onion, salt, rosemary and garlic to the pan. Continue cooking about 10 minutes or until the onion is transparent.
  5. Add in the potatoes and cook about 5 minutes more, stirring frequently. There should now be a good amount of crusty goodness stuck to the bottom of the pan.
  6. Pour the wine into the pan, over the vegetables, and use the back of a wooden spoon to deglaze the pan, scraping up all that crusty goodness from the bottom of the pan. Let cook until the wine reduces by half.
  7. Add the chicken back into the pan then stir in the diced tomatoes, cannellini beans, chicken broth, and red chile pepper flakes until well combined.
  8. Submerge the bay leaf in the stew then cover, reduce heat to low, and cook for 1 hour.
  9. Remove and discard the bay leaf. Season with salt and pepper to taste (not included in the nutritional information).
  10. Serve yourself a steaming bowl of stew and enjoy!
Notes
Be sure to use a good Tuscan-style wine in this recipe. A Chianti is always a good choice, which is made from Sangiovese grapes.

 

Desert Wind 2011 Ruah

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Desert Wind 2011 Ruah with Cherried Brussel Beef Stir Fry from Colleen's Kitchen

Ruah

Ruah is a Hebrew word meaning “breath” or “spirit.” Just pronouncing it “rue” – “ahhh” invokes the meaning of it for me, as my voice trails off the end of the word in a delicate breath.

Ahhhh…

Ruah is also the name for a delicious red blend of Merlot, Cabernet Sauvignon, and Cabernet Franc from Washington state’s Desert Wind Winery. Located in Prosser, Washington, Desert Wind is owned by the Fries family. Doug and Jo Ann Fries hail from central California and moved to Oregon’s Willamette Valley in the 1980s where they started Duck Pond Cellars, today a leading producer of Oregon’s Pinot Noir and Pinot Gris.

In the early 90s, the family acquired a 540-acre parcel on Eastern Washington’s Wahluke Slope, famous for producing some of the states best big red wines. Dubbed Desert Wind Vineyard, the family began planting Chardonnay, Cabernet Sauvignon, Merlot, Syrah and more.

And thus, Desert Wind Winery was born. Still owned by Doug and Jo Ann Fries, today son Greg is the president of the company and oversees the winemaking, having earned his enology degree from UC Davis, while daughter Lisa manages day-to-day winery operations.

Desert Wind Winery boasts a beautiful Southwest-inspired tasting room, restaurant, and overnight lodging that is a must visit destination for any oenophile touring the area. Relax by the kiva fireplace or take in the view from the patio, but be sure to enjoy a tasting flight for just $5, refundable with any purchase.

Desert Wind 2011 Ruah with Cherried Brussel Beef Stir Fry from Colleen's Kitchen

The Ruah is Desert Wind’s flagship red Bordeaux-style blend, the spirit, or ruah, of the winery if you will. With a mix of 45% Merlot, 38% Cabernet Sauvignon, and 17% Cabernet Franc, it’s a big red with flavors of dark cherries, pepper, cedar, and a hint of coffee. And it’s absolutely perfect with my Cherried Brussel Beef Stir Fry.

The dark fruit flavors perfectly complement the cherries and sweet brussel sprouts in the dish, while the bold wine stands up well to the hearty beef and spices. Rarely is a wine so perfect with a meal as the Ruah is with this recipe.

Get the recipe for my Cherried Brussel Beef Stir Fry here.

Buy a bottle of the Desert Wind 2011 Ruah here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and moderation.

Lido Bay Bitch Tongue 2010 Grenache

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Lido Bay Bitch Tongue 2010 Grenache

Admit it, the name of this wine got your attention. Didn’t it?

Well it certainly got mine! I mean, who wouldn’t want to try a wine with a moniker like Bitch Tongue?

Bitch Tongue is the name of a line of big, fruity reds from Lido Bay that bills itself as “for the mouth that’s ready for fruit-drenched reds and the tongue that’s ready for everything else.” Intrigued? I don’t blame you one bit, my friend. So read on.

Lido Bay was founded by wine aficionado Dave Armstrong in just 2008, so it’s a relatively new winery in the wine world. But what an entrance they’ve made!

I discovered this Bitch Tongue 2010 Grenache several months ago at a tasting I attended and I’ve been hoarding it for just the right dish to serve it with. Now let me ask you, is there any better wine to pair with chili than Grenache? The answer is no.

So when I crafted my recipe for my Chili Roasted Butternut Squash Chicken Chili, I knew this sassy bottle of wine would be perfect with it. The Bitch Tongue 2010 Grenache comes from the Sea Shell Vineyards on the banks of the Huero Huero Creek near Paso Robles, California. The warm days and cool evening ocean air make for a bold, juicy wine with lots of character.

Lido Bay Bitch Tongue 2010 Grenache - Colleen's Kitchen

The Bitch Tongue 2010 Grenache is smooth and silky with jammy flavors of cherries and raspberries and a lingering, peppery finish. It is so entirely perfect with the sweet and spicy taste sensation of my Chili Roasted Butternut Squash Chicken Chili that I had to go back for more, both of the wine and the chili.

The winery says “we want our customers to be consumed by Lido Bay. Hook, wine and sinker.” You’ve got me!

Get my recipe for Chili Roasted Butternut Squash Chicken Chili here.

Buy a bottle of the Lido Bay Bitch Tongue Grenache here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Windsor Oaks 2011 Chalk Hill Malbec

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Windsor Oaks 2011 Chalk Hill Malbec

If you’ve been following me for a bit now, you know that I’ve been working on a recipe for a Gluten Free Blogger Bake Off sponsored by Krusteaz. I ended up creating an amazing Gluten Free Chili and Cornbread Pizza for that, and I have to admit that I was a bit stumped as to what wine to pair with it. I mean, if it was chili then I’d go for something substantial to stand up to the meaty-spicy flavor, like a GSM (Grenache Syrah Mourvedre) blend. On the other had, if it was pizza then I would like go for something a little lighter and fruitier, like a Sangiovese.

What to do?

Lucky for me, I visited Windsor Oaks a few weeks ago when I was in Napa and was able to taste their 2011 Chalk Hill Malbec. I have to admit that when I tasted it there, in 90+ degree heat, I was a little underwhelmed. It was a bit on the tart side and didn’t have the heft to go with the fruitiness that is so characteristic of Malbec. I actually thought it would benefit from being put up for another year or two. But knowing that I had a bottle of this in my cellar, and searching for a wine to pair with my Chili and Cornbread Pizza, and away from the California heat of course, I decided to give it another try. Good thing I did!

Windsor Oaks 2011 Chalk Hill Malbec - Colleen's Kitchen

Bridging the fusion of chili and pizza, the Windsor Oaks 2011 Chalk Hill Malbec is a delicious pairing!

This Malbec comes from the Chalk Hill AVA in California, which is right where the Windsor Oaks Winery is located. The altitude, chalky white ash soils, heat of the area and moderating afternoon breezes make it perfect territory for growing big, red wine varietals like Malbec, Cabernet Sauvignon, and Merlot.

The Windsor Oaks 2011 Chalk Hill Malbec is big at 14.8% with characteristic dark fruit flavors of cherries and plum. A well balanced and supple wine, it was a perfect choice to bridge that fusion of chili and pizza. I liked this wine so much better on a cold, damp evening here in my Pacific Northwest home, with some good food to pair it with, than I did during the tasting. I think I’ll have another please!

Get the recipe for my Gluten Free Chili and Cornbread Pizza here.

Buy a bottle of the Windsor Oaks Chalk Hill Malbec here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.