Wines of the Week

Looking for more posts about wine? Great news -- Wine of the Week updates are now available on Instagram! (And, don't judge, but there will most likely be more than one per week.)

Follow Your Daily Joe on Instagram for more great wines. Happy drinking!

Wine of the Week - Latah Creek's Huckleberry D'Latah

This blend of white wine and huckleberry is not what I was expecting at all.

More often than not, sweet wines are overdone - gaggingly sweet or syrupy. This is not. The sweetness is light and subtle, confident and restrained.

Perfect for a mellow summer afternoon. Try it chilled.

10.5% alcohol

Wine of the Week - Carivintas 2011 Jordan Rosé

A blend of 80% tempranillo, 12% syrah and 8% malbec.

This is a confidently mild rosé with tart flavors that quickly give way to gentle floral notes and a white grape finish. Serve chilled on warm, sunny day.

13.5% alcohol

Wine of the Week - Carivintas "Gregory Doggles" 2010 Sauvignon Blanc

Smelling like juicy white grapes, this wine actually turns against you. It's very dry and bitter, tannic, very much like chewing on a grape stem. Not a total loss - I still drank it. Make of that what you will.

13.9% alcohol

Apple Crumb Bars

A few weeks ago I came across this post from CookingClassy.com. As I went on a jam-jarring rampage last fall, I sure have plenty to make some treats with.

But instead I decided to try my apple sauce. I followed the rest of the recipe as is, except I used vegan butter, and about 1 cup instead of a half.

These came out really well. They almost seem like they're good for you!

I plan to make more of this with some of my jams, and might try using some gluten-free flour - hopefully the crumble won't crumble TOO much.

Wine of the Week - Spin the Bottle 2012 Chardonnay

While mostly smelling of pear and honey, there's also a tiny bit of fall leaves to be found on the nose.

A surprising amount flavor. Somehow both sweet and sour, with notes of green veggies. More complex than I anticipated, and very good.

13.8% alcohol

Wine of the Week - Oakville Winery 2010 Zinfandel

Deep, dark licorice and other dark flavors, along with earthy sweetness like fresh tobacco and tomato. A long middle, which makes this wine particularly enjoyable. When it finally finishes, it finishes tart.

Well rounded and very enjoyable.

14.5% alcohol

Veggie & Hummus Sandwich

I can't get enough of veggie sandwiches and am always trying to find ways to tweak it. So here's my latest reincarnation:

All you need is:
Toasted multi-grain bread
Roasted red peppers, sliced
Mixed greens
1-2 large fresh basil leaves
Cherry tomatoes, sliced
2-3 tbsp garlic hummus

Wine of the Week - STO 2012 "Suited" Muscat

I don't have too much to say about this one. Muscats are known for their sweet dessertiness, and this entry from Sort This Out Cellars doesn't disappoint on that front. Some pear and honey on the nose carries over to the taste. Slight syrupy texture.

10.5% alcohol

Beautiful Beet salad

It's that time of year when the sun stays out long enough that I can take my time at the farmers' market. And last week, there was an abundance of beets which meant I had to get some, right? And I decided to whip up a tasty beet salad.

Ingredients
Golden and red beets, skinned and chopped
Arugula
Radishes, sliced
Gorgonzola crumbles
Roasted pistachios
Citrus Olive oil

1. Boil beets in a pot of water for about 30 minutes and drain.

2. Combines all ingredients, drizzle with oil (I used orange olive oil and a vanilla fig vinegar) and serve.

Wine of the Week - Ponte Family Estate 2010 Super T

This wine is great! I can't say enough about it.

Strawberry and blueberry on the nose, with some sour notes coming through underneath (not in a bad way).

So many red fruits on the tongue. Strawberries. Cherries. Raspberries. Maybe even some pomegranate. Excellent bite and sourness. Some earthy cocoa grounds the whole thing.

Just delicious. Highly recommended.

13.7% alcohol

Quinoa Veggie Bowl

Joe and I recently visited a new neighborhood restaurant that focuses on organic and locally grown veggies and meat. I ended up super happy with my meal choice, and had to try something similar at home! Three easy steps to a yummy meal!

Ingredients
(choose the quantities to your liking)
Olive oil
Garlic clove, diced
Cauliflower florets
Broccoli
Summer squash, chopped
Zucchini, chopped
Asparagus tops
Sun-dried tomatoes
1/2" tofu slices (or chicken for you carnivores)
1 cup quinoa
Salsa

1. In olive oil on a stovetop pan, lightly brown the garlic. Add the veggies and tofu and saute until browned. 2. Prep quinoa according to package directions. Mix in a few tablespoons of salsa. 3. Mix veggies into the quinoa and serve.

Wine of the Week - Cougar Vineyard 2008 Aglianico

I don't usually comment on the color of wine when I do these little write-ups, but this one was unique. There was an odd rustiness to the color. I wasn't quite sure what to make of that. Turns out I didn't need to worry.

Blooming roses and abundant strawberry scents take center stage. I also noticed some spices - cinnamon and nutmeg.

On tasting, there's a brief fruitiness up front, followed quickly by delicious earthy tones which I love. Finishes with a nice tobacco and black licorice. This is a great one.

12.3% alcohol

Wine of the Week - Carivintas "Ohio Bandit" California White

If you love green-skinned summery fruits, you've found your wine right here! This wine smells and tastes like green apples, pears, and green grape skins. Didn't wow me, but is a moderately tasty white wine.

13.9% alcohol

Sun-dried Tomato Hummus

Remember my post about homemade hummus?

Well, I thought I'd be a little creative and take a stab at altering it based on that grid. And it came out well, if I do say so myself.

Blend the following in a food processor and you're done!:
1 can chickpeas, rinsed
1/4 cup tahini
1 large clove of garlic, diced
1/4 cup packed sun-dried tomatoes (I used the ones not in oil)
2 tbsp olive oil
2 tbsp dried italian seasoning (oregano, basil, etc)
1 tbsp lemon juice

I used this hummus as a spread for my lentil wrap (torilla, hummus, cooked lentils, sliced cherry tomatoes, arugula) and it complimented it perfectly.

Wine of the Week - Spin the Bottle 2011 Red

The unconvincing nose - basic cherry and blackberry scents - belies the complexity of the taste. A bit watery up front, tart cranberries soon overtake your palate, with a bit of black licorice underneath. The finish is maybe a little bit too sour, but overall this is a really good wine.

Mega Salad - Broccoli, Quinoa, & "Bacon" with Tahini Dressing

I started with this recipe for this Creamy Broccoli Salad and put it over greens. Which was good. But then I kicked it up a notch by adding crispy tempeh bacon and almonds.


I found there was plenty of dressing when I made the broccoli salad, so I only used half and saved the other half to top the salad right before eating.

Mega Salad - Broccoli, Quinoa, & "Bacon" with Tahini Dressing
Makes 2 gigantic servings (or 3-4 normal servings)

Ingredients:
Creamy Broccoli Salad, plus leftover dressing
A few handfuls of greens (I used pre-packaged mixed greens, but kale or arugula would be great, too)
4 slices tempeh bacon
1-2 Tbsp Olive oil
2 Tbsp sliced almonds

Directions:
Heat olive oil in a small pan, then fry tempeh bacon until crispy on both sides. Crumble or chop into small bites.

In a giant salad bowl (or several smaller bowls), lay down a bed of lettuce dress lightly and toss. Then add broccoli salad, almonds and tempeh bacon.

Enjoy!

Note: If you're not eating right away, keep components separate so your greens and tempeh bacon don't get too soggy.

Wine of the Week - Sandler Wine Co. 2010 Zinfandel

If you're looking for a wine that comes on strong and sticks around for a while, you've come to the right place.

You're greeted with spicy scents, particularly nutmeg. There are also notes of blackberry, which match the color.

On the palate, this wine is bright and hot. That initial shock gives way to dark berry flavors and settles into a smokey anise.

I like this one quite a bit. If you like them bold, as I do, this one will be great for you.

15.1% alcohol

Brownies (pt 2) - Black Bean Brownies

I know. It sounds crazy. But hear me out. These are gluten-free and made with oats and texturally they are somewhere between an undercooked brownie and silk. The texture from the beans is creamy and yummy. The maple syrup flavor is a bit rich as suggested, so I recommend swapping it out for grade A syrup, which has a less pronounced maple flavor, or swapping some of the syrup for sugar. Or follow the directions and then only eat one brownie per sitting (I guess some people might think this is the sensible route, but it just feels wrong to me).

Chocolate Covered Katie's Black Bean Brownies

Apple Chimi-chimi-changas

I had bookmarked this recipe from RecipeSweet.net quite awhile ago. And one night I just decided to make them.

Rather than prop my laptop up on the counter like I usually do, I did this one from memory. And because of that, I forgot a few steps. But I wasn't starting with the original recipe either, so I guess I was just winging the whole thing.

A few weeks ago I was staring at all my jars of jams I made last fall and thought - dang, I really gotta start using these. I don't foresee the apocalypse coming so soon (or should I?...) so let's use these up. So rather than make the pie filler from the recipe, I used my Apple Pie Jam I made last fall with fresh apples I picked (similar to this recipe.)

I spread about 2 tablespoons of the jam on flour tortillas, rolled them up, and fried in veggie oil for a few minutes on each side until they got crispy. I laid them on paper towels to help soak up the grease - mistake as the towels stuck and I had to pick off the paper! Maybe I'll use cheesecloth or something similar next time.

I forgot about rolling the tortilla in the sugar mix (which might cover up some of the stickiness from the oil and eliminate the need to absorb that up) but honestly the pie jam was sweet enough. But they turned out well as is - as my coworkers cobbled them right up!

Wine of the Week - STO 2012 Chenin Blanc

This is a very syrupy wine, better as a dessert or stand-alone cocktail than something to pair with dinner.

Peach scents on the nose translate into a peach syrup taste, not unlike the leftover water at the bottom of a can of peaches. A hint of grape seed. There's something a little flat and lifeless about this wine. But for sweetness alone, you can expect it to be a crowd pleaser at a party.

12.5% alcohol

Brownies (pt 1) - Single-Serve Microwave Brownies

Winter is brownie season. Not because of Girl Scout cookies, but because what is better on a cold winter night than a brownie? Nothing, that's what. With all of the snow we've been getting hit with on the east coast, I have tried out some of the biggest internet phenomenons in the brownie world. This post highlights the single-serve microwave baked goods wave. I love everything about this recipe except for the fact that there are no leftovers. I microwave mine for 60 seconds instead of the recommended 50, because mine were coming out very underdone in the middle. I love how quickly these brownies are from start to finish. About 3 minutes from getting your butt of the couch to getting your butt back on the couch, including cleanup time. Can't beat that.

Preety's Vegan Mug Brownies


(I apologize for not adding a picture, but it is incredibly hard to get a nice-looking picture of a brownie in a mug, especially when that mug is also the mixing bowl)

Applesauce Oat muffins

I tried this recipe from Mel's Kitchen Cafe and I am definitely going to make it more often.

I did make a few edits though to veganize it:
Ground flax seed instead of egg
Coconut oil instead of butter

I had also used homemade applesauce I made last fall from freshly picked apples and canned for days like this!

A tasty healthy breakfast treat.

Spicy tomato soup

I recently tried this recipe from Vegetarian Times but made a few tweaks to the recipe.

Ingredients

Olive oil

1 cup chopped yellow onion

1 tbsp tomato paste or sauce

1 clove garlic, diced

1 tsp sugar

1 15-oz can diced fire-roasted tomatoes

2 tsp balsamic vinegar

4 cups water

1 tsp dried thyme

1-2 tbsp fresh basil

2 heaping tbsp cornstarch

Vegetable broth

1. In a medium pot, saute onion for a few minutes in a few tablespoons of olive oil, then add tomato paste, garlic, and sugar.
2. Add tomatoes, vinegar, water, and seasonings. Bring to a boil, the cover and simmer at a low temp for about 15 minutes.
3. With am immersion blender, process until smooth. 4. In a small bowl, whisk cornstarch and a few tablespoons of broth. Add to pot. Stir, let sit for 5 minutes to thicken, and serve.

Black Bean and Sausage Stew

 I recently ran across an old issue of Family Circle with some great soup recipes. I made this black bean and sausage stew, and loved it!

1 lb black beans (soaked overnight)
1 tsp vegetable oil
1/2 lb sweet Italian sausage (casings removed, if any)
1 large onion, chopped
4 cloves garlic, chopped
4 cups reduced-sodium vegetable broth
2 cups water
1 tsp chili powder
1 tsp dried oregano
1 tsp cumin
1 sweet red pepper, cored, seeded and chopped
Chopped cilantro, avocado, and tomato for garnish (optional)
Or chopped cilantro, shredded cheese, and sour cream for garnish (optional) <- my="" p="" personal="" suggestion="">

1. Heat oil in a large pot over medium-high heat. Add sausage and cook 5 minutes, stirring occasionally.
2. Add onion and garlic. Cook five minutes, stirring occasionally.
3. Stir in broth, water, soaked beans, chili powder, oregano and cumin.
4. Bring to a boil, reduce heat and simmer, covered, 60 minutes or so until beans are tender. Add red pepper during last few minutes of cooking.
5. Remove about 1 cup of the mixture to blender and puree, return to pot. (I skipped this step).
6. Garnish each serving as desired.

Squash Cassarole

Happy New Year!

This holiday, I wanted to start the year loading up on veggies. So I grabbed whatever squash and root veggies I had and put them all together for this tasty meal:

Ingredients
2 zucchini
2 summer squash
2 carrots
1 turnip
2 russet potatoes
2 eggs
1/2 cup breadcrumbs
Shredded mozzarella Grated Parmesan Olive oil

1. Preheat oven to 350 degrees. Lightly spray casserole dish with olive oil. 2. Slice all veggies about 1/4" thick. Mix veggies in a bowl with about 2 tbsp olive oil and mozzarella (about 1/4 cup). 3. Pour veggies into casserole dish. 4. In a small bowl mix eggs, breadcrumbs and parmesan (a few tbsps). Pour over veggies. 5. Bake for about 30 minutes and serve! (Top with more parmesan if desired)