Cajun Meatloaf with Wine

Every now and then I come across a good recipe or food pairing to share with you.  This is a recipe from Paul Prudhomme's Louisiana Kitchen Cookbook but I altered it in places and it came out wonderful.  Unfortunately we were all so hungry I forgot to take a picture the dish.  Here is the recipe

Hudson Valley Wine Goddess Meatloaf
Seasoning mix:
1 bay leaf
1/2 Tbs Salt
1tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
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4 Tbs unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery and green peppers
4 cloves of garlic minced
1 Tbs Tabasco sauce
1 Tbs Worcestershire sauce
3/4 cup red wine
1/2 catsup
2 lbs ground beef
1 egg
1 cup panko
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Combine seasoning mix in a small bowl and set aside
Melt butter in saute pan over medium heat.  Add chopped vegetables, garlic and saute for 5 minutes.  Add Tabasco, Worcestershire and season mix.  Saute until mixture begins to stick to the pan about 5-6 minutes.  Stir in wine and catsup. Cook for about a minute more scraping bottom of pan.  Remove from heat and cool.
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In a bowl mix ground beef, eggs, vegetable mixture (removing bay leaf) and bread crumbs.  Mix until thoroughly combined.  Put in meatloaf pan or shap into a loaf and put on baking sheet.  Bake uncovered for 25 minutes at 350 for 25 minutes then raise heat to 400 and continue to cook about 35 minutes longer.  Serve.

A Champagne Toast

I am not a big sparkling person.  After my quest for Rosé, maybe my next quest will be Champagne.  As we get into wedding season, there will be lots of bubbly uncorking.

The Champagne Bureau published "The Perfect Champagne for Every Wedding Celebration" and I am sharing it with you.  Remember Champagne only comes from Champagne, France.

Nothing symbolizes celebration more than a quality Champagne. Whether you’re savoring a private, romantic toast on your honeymoon or celebrating with the girls before the big day, as the perfect pair, you deserve the perfect pairing.

The Shower – All of your girlfriends will enjoy the pink color and light, fruity flavor of a delicious rosé Champagne. Rosé pairs perfectly with subtle cheeses, smoked salmon, and fruit salad, as well as many other hors d'oeuvres. Plus, a half bottle makes a lovely party favor.

The Bachelorette Party – For your last night of freedom, why not liven up your celebration with a rich, full bodied Blanc de Noirs style Champagne? This Champagne is made using only black grapes and pairs well with full-flavored foods—perfect to get the party started!

The Rehearsal Dinner – It can be hard to please a room full of family, but a non-vintage Brut Champagne pairs well with almost anything and can help the evening go smoothly.

The Reception – On your wedding day, there’s no more perfect wine for your toasts than Blanc de Blancs Champagne. The name literally means “white of white,” a perfect complement to your gown. This delicate Champagne is made from only Chardonnay grapes and has a light, dry flavor, just right for when you want to dance all evening. Make sure to save a bottle to drink on your first anniversary!

The Honeymoon – When you’re finally alone with your loved one, it is time to cuddle up and share a rare Vintage Champagne, only made in years that produce the highest quality grapes. Just as your love has grown over time, these wines have been aged for a minimum of three years before they are released.

Whichever Champagne you choose, make sure it is genuine. Champagne is produced exclusively from the grapes of Champagne, France, and under strict rules designed to ensure quality. There are many other wonderful sparkling wines made around the world, but Champagne only comes from Champagne.

Bottling Seyval

I got asked two weeks ago to help bottle Seyval Blanc at Clinton Vineyards.  I have never participated in a bottling before so I was excited to partake.

Chris (the manager and winemaker) had left me a message the night before and I swear he said to come at 9am instead of the agreed upon 10am.  So I showed up at 9am and was an hour early.  Chris was stressing out so I went for a walk up to the vineyard.

I've never walked up to the vineyard area before, so I didn't realize I would be met with a gate and lock.  I was walking around the vineyard and the barbed wire fence trying to figure out if I could fit through the fence.  I was going to go for it, but a bell went off in my head and I realized the fence had electric going to it.  I touched the fence to see and yup, there was a slight charge.  So no sneaking into the vineyard for me, just the picture at a distance.

When I returned to the winery it was almost time to get started.  Chris was calibrating the bottling machine, bottles were coming out of the boxes and cork was loaded into the corking machine.

My job for the day was the bottling machine.  Once the bottles were full, I had to take them off and line them up for the lady doing the corking.  I consider myself in decent shape.  I go to the gym, I use the upper body machines as well as the machines that work your legs.  Well I guess the movement of taking bottles off the bottling machine uses different muscles not touched by the machines at the gym.  After 4 hours of bottling my arms were a bit tired and sore.

We bottled 400+ cases of Clinton's 2010 Seyval Blanc.  I did get a small taste, and it was tasting pretty good!  Crisp with green apple and kiwi.  I think it will be released sometime next month.

Whitecliff 2010 Awosting White

This wine is one of Whitecliff's best selling wines and I can see why.  This 2010 Awosting White is estate bottled and is a blend of 60% Seyval and 40% Vignoles.

It has a fresh nose of lime giving way to a hint of banana and passion fruit.  On the palate there is pineapple, soft tropical fruit, and lime.  The wine is slightly acidic which is balanced out by a hint of sweetness.

This is a nice fresh and vibrant wine that will be very refreshing on a hot summers day.

The wine is sold in the tasting room and many regional wine shops.

Happy 1st Anniversary Robibero Family Vineyards

WOW!  I can't believe it's been a year already. This Sunday May 22 marks Robibero Family Vineyards first anniversary.  Happy Anniversary!  They have been a wonderful addition to Hudson Valley Wine Country!  Stop by their tasting room and help them celebrate on Sunday.  They will be offering complimentary wine tastings, cupcakes and the release of two new wines. (Hint...they are good...I got a sneak taste last weekend!)

Let's look at their first year:

Take me to A Grand Celebration

For a year now there have been selected artists from the Hudson Valley paired with 12 wineries, their mission  - to create wine inspired art from the surroundings of the winery, vineyard & tasting rooms.

I was fortunate in December to be invited to a preview of what the artists had created.  This particular painting is one I really liked.  As you see it says "work in progress."  The finished piece will be at the "Hudson Valley Art & Wine A Grand Celebration."this Saturday and I can't wait to see the finished product and all the wonderful art that has been created from this program.

The Hudson Valley Art & Wine A Grand Celebration will be held this weekend Saturday May 21 at Lyndhurst, A National Trust Historic Site in Tarrytown, New York.  It is going to be a lovely event.  

On Saturday, Bill Dowd will emcee for the afternoon. Ty the Wine Guy is offering two seminars how to pair wine with popcorn.  I am looking forward to that popcorn and wine.

There will be food and wine tasting from the 12 participating wineries. I can't forget to mention the CUPCAKE CHALLENGE!  Yes the art and wine themed cupcake challenge, where pastry chefs have created wine inspired cupcakes. Requirement for the cupcake challenge was to use a Hudson Valley wine in the recipe.  Yum...can't wait to taste them!

So - we have art, wine, food, and even spirits from Tuthilltown Spirits and Comb Vodka, cheese, chocolates and wine ice cream.

Tickets are still on sale and can be purchased at the door. I have arranged a 10% discount for advance purchase tickets only.  Use code HVWG to receive the discount.  For more information you can visit their website at http://www.hudsonvalleyartandwine.com  

In Search of Rosé

I have to tell you I am not a big Rosé fan.  I think it's because of a perception I have of Rosé from many years ago.  In March I tasted a Rosé from Benmarl Winery and I liked it very much.

With that being said - this summer my mission is to find a Rosé that I like!  I am going to be tasting Rosé from all over the world.  New York, California, Chile, France etc...

Saturday at the Arlington Wines & Liquor Grand Tasting I purchased a few different Rosé wines from various regions of the world in various price ranges.  I welcome your suggestions to help me on my quest to find a Rosé that I like.

Stephen & Walker 2006 Monterey Pinot Noir

When Paul and I were out in CA in October we came upon the Stephen & Walker tasting room in Healdsburg.  It's located just off the Plaza and we happen to be walking by in search of a place for dinner.  We stopped in for a tasting.  The 2006 Monterey Pinot Noir is one of the selections we purchased and had sent home. Six months later, we opened it.

The grape for this wine were harvested from Scheid Vineyards at 24.5 brix.  It was aged for 15 months in 4 year old oak barrels.

On the nose I go some berry, oak and cigar box. I am not big on noticing the color of the wine unless it is strikingly different.  What I did notice on this wine was the orange hue around the rim of the wine.

On the palate I got red berry, earthy flavors leading way to red cherry and raspberry with a finish of clove spice.

We opened an Irish smoked cheddar cheese with this wine.  The flavors of the cheese really complimented the wine.

Vineyard Express - Round Trip Escape to Hudson Valley Wine Country

Are you one of the many people who want to escape NYC for the day but don't have a car, or just don't want to drive.  Let's face it, you can take the train to Poughkeespie, but after you get off the train you do need a car to go around the region.

Millbrook Vineyards & Winery has solved your transportation issue. Beginning Memorial Day Weekend take the train from NYC or Westchester on Metro North and get off at the Poughkeespie Train Station and their Vineyard Shuttle will be waiting for you.

Millbrook's Vineyard Weekend Express Shuttle package is $75 per person and includes a winery tour and tasting, lunch at the Vineyard Grille and round-trip transportation from the Poughkeepsie Train Station. Package DOESN'T include train ticket.

Serving Temperature for Wine

Ever wonder what the correct serving temperature for wines are.  They are all a bit different.  If wine is to cold you won't be able to get the true flavors until it begins to warm up. If that is the case, just wrap your hands around the glass for a bit to take the chill off the wine.  Otherwise try to serve them within the below temperature range.

• Sparkling wines and sweet wines should be served about 45 - 50 degrees(f)
• Dry white and rose wines should be served between 50 - 60 degrees (f)
• Light bodied red table wines between 55 - 65 degrees (f)
• Full bodied red table wines between 62 - 68 degrees (f)

Happy Cinco de Mayo

It's the 5th of May so that means Margarita time!  We could do some Sangria too.  What is your favorite drink on the 5th of May? Do you like your Margarita straight up, on the rocks or frozen?  Here are some recipes Margarita recipes and Hudson Valley Sangria.  Enjoy.......

Jalapeno-Cilantro Margarita

Ingredients 2 oz. Organic Jalapeno infused Silver Tequila 2 oz. Fresh Organic Lime Juice 1 oz. Organic Cilantro Water* 1 Tbsp. Organic Agave Nectar Preparation Shake and strain over fresh ice in margarita glass. Half rim glass with organic agave nectar and sea salt. Garnish with organic lime wheel. *Infuse tequila at least 12 hours. *Blend organic cilantro and mineral water.

Prickly Pear Margarita

1/2 cup crushed ice
1 ounces freshly-squeezed lime juice
1 ounce undiluted frozen limeade
2 ounces Tequila
1 1/2 ounces Triple Sec
1 ounce prickly pear cactus juice
1 tablespoon granulated sugar or corn syrup
Lime wedges for garnish

In a blender, add crushed ice, lime juice, Tequila, Triple Sec, prickly pear juice, and sugar or corn syrup; cover and mix ingredients (a pulsating action with 4 or 5 jolts of the blender works the best). At this point, a taste test WILL be required (while it's not necessary, it is a requirement) Correct with additional sugar or corn syrup if it is too tart. Serve.

Hudson Valley Sangria

Millbrook Rose-Berry Sangria
1 ½ bottle of Millbrook Rose
1 Cup Simple Sugar (1 Cup hot water with ¼ cup sugar dissolved)
1 Cup Blueberry-Pomegranate Juice
1 Granny Smith Apple, sliced
1 Lemon, sliced
1 Cup mixed berries (blueberries, strawberries, raspberries)
Add all the ingredients in order into a large serving pitcher and stir to incorporate all the flavors together. Let chill overnight and serve over ice.

Millbrook Peach Sangria
1 bottle of Millbrook Chenin Blanc
1 ½ Cup Peach Nectar
1 Cup Simple Syrup (Cup hot water with ½ cup sugar dissolved)
2 Cups Peaches, sliced
Add all the ingredients in order into a large serving pitcher and stir to incorporate all the flavors together. Let chill overnight and serve with a splash of club soda, gingerale or proseco

Brotherhood Green Tea Sangria (Gwen Sutherland Kaiser)

• 3 bottles Brotherhood Chardonnay
• 1 cup brandy
• 1 cup white grape juice
• 3/4 cups triple sec
• 1/3 cup fresh squeezed lime juice
• 1 cup green tea syrup (see recipe)
• 1 cup orange juice (fresh squeezed is great)

Submerge chopped seasonal fruit in pitcher prior to serving, allowing time for the flavors to infuse.  Combine all ingredients. 

Green Tea Syrup: boil equal parts sugar / water in saucepot. Note that natural cane sugar is most flavorful. Simmer gently for 10 minutes: 1/2 cup of water, 1/2 cup of sugar, 2 tea bags. Allow to steep in fridge until use.

Santo Stefano Winemaking Club

One day you have it all and in an instant as we have all seen, it's lost.  The devastating earthquake of 1980 changed Giovanni Petretta life forever. 


The Petretta family was one of the founding families of Santo Stefano del Sole in Avellino, Italy. Coming from a family of winemakers dating back 500 years, Giovanni never imagined leaving his homeland.  The 1980 earthquake destroyed the town Giovanni and his family had lived and the United States was giving survivors work Visa's.  With only a suitcase each, he, his mom and brother came to the United States.

Giovanni worked as a decorative contractor and was contracted to paint Kathleen's house and that was the beginning of a life together.  Giovanni had a vision to make wine and Kathleen encouraged him to make that vision a reality. 


In 2008 they purchased a 10 acre property in Wappingers Falls and is carrying on the Petretta Family tradition of winemaking with Santo Stefano Winemaking Club


Santo Stefano Winmaking Club is a unique place.  Unfortunately Giovanni doesn't purchase his grapes from the Hudson Valley or New York for that matter.  I did speak with him about this and hopefully in the future he will begin to purchase his grapes in New York.  They have also planted some Noiret.  Giovanni purchases his grapes from California and produces a variety of Italian varietals.  He also allows you to make your own wine and has winemaking sessions for you.  You can make full barrel, half barrel or quarter barrel.

Giovanni himself produces 12 varietals of wines.  He took me on a tour of his state of the art, temperature controlled facility. I had to grab a glass as he said "No tours are done empty handed." (Not to mention the wonderful spread of food they had as well) Many of his wines are sulfite free.We began at the "Believe 44" tank. This wine is a blend of Cabernet Sauvignon, Sangiovese and Petite Syrah.  It is his Super Tuscan with flavors of clover, spice and raspberry.  Grace and Joy is a blend of the "4 grape of 3 nations" representing vinifera grapes from France, Spain and Italy.  (Cabernet Sauvignon, Tempranillo, Sangiovese & Petit Syrah).  Then we got to his family recipe "Vino Patrino".  This is a Bordeaux style wine with a Cabernet Sauvignon base with Petite Syrah and Merlot.  He wouldn't tell me the percentages, nor Kathleen.  There were others I had the privilege to taste like the 2009 Cabernet Franc that was candied with a nice black pepper finish, the 2009 Pinot Noir which Giovanni says is his problem child and it spends one year in French Oak and his 2009 Sangiovese which he describes "it's growing up to be a nice Big Boy" after spending a year in French Oak.

Santo Stefano is only open by appointment only.  They cater and rent out their facility for events.  Twice a month they host live music and a family style dinner.


Giovanni says their are 5 necessities of being a good winemaker

1. Good Grapes
2. Passion
3. Love
4. Patience
5. Time 

When I asked Kathleen what makes her husband different from other winemakers she said his lack of ability to compromise.

Great Whites! Fresh Fish in the Vineyard

There is something for the body and sole at  Whitecliff Vineyards during this annual Fresh Fish in the Vineyard event May 14 & 15. Every year the winemaker travels to the Finger Lakes and goes fishing for rainbow trout to serve to his customers.  One year it was grilled trout and last year was trout tacos.  Not sure how the trout will be prepared this year.

Fifty percent of the proceeds from the ticket sales of this event will be going to the Japanese Red Cross. They will also be selling raffle tickets for a chance to win a half case of Riesling which will also go towards the Japanese Red Cross.

Tickets for this event are $14 in advance and can be purchased in advance by calling the winery at 845.255.4613.

What Whitecliff Wine will you be pairing with your rainbow trout? Unoaked Chardonnay, Awosting White, Riesling, Traminette.......