Wines of Greece, My Big Fat Greek.....whatever

So tomorrow we keave for two weeks traveling to Rome, Greece, Malta and Turkey.  So in honor of the trip I am presenting two Greek wines:
#Agiorgitiko# Nemea 2012, and #Assyrtiko Santorini 2012. Both wines brought to us by #Greek Wine Cellars.
The# Assyrtiko is an award winning rated wine. This white blend is highly acidic and maintaining balance. It has a nose reflective of under ripe green fruit. The mouth is silky, supple and full. Reminding of a California Chard. Buttery and oaky.
It suggests a creaminess and silk that that covers the tongue and begs you to partake of more.
The Agiorgitiko Nemea is a vast bold red.
The nose is soft and inviting, rich red fruits that hint of the decadence to come.
The mouth is beautifully rich. Red fruits medium bodied lush and luxurious it coats your mouth like a velvet glove. Soft lasting tannins, hints of cinnamon, pepper and spices. It literally leaves your mouth watering and wanting more.
Both wines exemplify the best of the new Greek wine tradition.
Great with any Greek food, salads, pasticio, chicken, gyro.  It will wash down any food with great delight. 

So for the next 2 weeks I will have limited access to wifi.  Limited posts while I am traveling but hope to get caught up when I get back.
Enjoy.

A little Greek Salad 

A Little Sumpin Sumpin

HR made dinner again Shrimp, rice and brussel sprouts. Hell ya, that was good. Tonights guest appearance  #Lagunitas,#sumpin,#sumpin. Hops baby, and more hops.  It went down good.
Luv Ya
Enjoy

#pinotage, #spier

Perfectly cooked salmon and green beans.  HR pan seared salmon tonight with olive oil and lemon pepper, delicious.
Accompanied by green beans also with olive oil and lemon juice.
A great dinner under any circumstance.
Paired tonight with Spier pinotage 2010.
Wow what a combo.  The hearty meaty salmon, complimented by this robust pinotage.
Raven wing dark and silky. Nose of dark ripe red and black fruits with hints of tobacco.
Rich fruity and complex, well rounded.
A great hearty red wine to pair with just about anything.
Enjoy

Ok so I poured a little down the front 

#Valserrano, #Pinkus Yea its a paper plate...get over it.

We had some friends over for a little meal. Three kinds of sausage, zuccini (yea I know I can't spell) fresh # tomatoes with basil and olive oil, corn on the cob and fresh fruit for dessert. A great hot summer evening meal.  The #corn was especially sweet cooked in the microwave with the shucks on for 5 minutes two cobs.  A little trick my friend Mike taught me.  I used the grill in the kitchen, I got so much flak about my charcoal grill I didn't want to go there again. Anyway having good friends over with good food and conversation is always fun.
I couldn"t decide what to drink with the meal. Beer or wine.  So I had both and yes I drank both.
First Pinkus Organic Munster Alt.
I found this beer to be refreshing, almost wine like. I picked up lots of fruity flavors.   It also has definite wheat, yeast flavor that adds an almost sweetness to it. Though it is not sweet. Get over the contradiction.  I regard this organic as a great summer sipper. Elegant, refreshing with alot of subtle flavors coming through.

For the wine I chose # Valserrano Reserva 2007 from Rioja. #Bodegas d la Marques.
Made from 90% #tempranillo and 10 % #graciano. Aged in American and French oak for 2 years, then in the bottle for another year.
This is a wonderful red wine. The nose is full of ripe red berries and floral notes.  Calling you to partake like the sirens calling sailors.  Once you take a mouthfull and swish you understand why Spain is taking the wine world by storm. Full and fresh. Deep lucious red fruit flavors, cinnamon and spice after notes  with a med length finish. There is much to this wine. Complex doesn't even describe it. It is at once full bodied but refreshing and smooth. A very well balanced wine It goes down very easy, needless to say I am writing this a day later.
Another favorite summer red.
Enjoy. I did

#Pinkus organic

#Valserrano 2007

Yep we had them both

This beer we also had, a Lagunitas Undercover. 

The sticky 

Yes it is Chicken and Rice again but with a Pair

Last night HR made Chicken and rice, as you know, my favorite comfort food. Well I did not get any as you know from my heartfelt whine last night. It was all gone when I got home from work. That should tell you something about the food. At 13 she is becoming quite the  cook. Excellent!!!
Anyway, she made the meal again for me and waited so I could do a wine pairing. Yea finally.
So to the wine.
Tonights choice is #Adler Fels RRV chard. 2012.
This is a classic California style chard. Oaky, buttery, full bodied, well balanced.
Full of fruit and easy to drink, as I have already downed 3/4 of a bottle while sitting here.
The nose has a smoky air, but also pear, apple,  even toast and tropical fruit.
Henry #Parducci is the wine maker for this Sonoma gem. 
I was lucky enough to visit the old mountain top winery a couple of years ago. One of the most spectacular views in all of California.
This succulent wine is to be enjoyed with chicken, seafood, salads or just sitting around enjoying the scenery with someone special.
Enjoy

HR with her finished product

#AdlerFels

Chicken and Rice, HR style

Tonight my 13 yr old produced one of my favorite comfort meals. Chicken and rice with gravy. Yumm.. She did this meal on her own. She has a keen interest in cooking. Both grandparents on both sides were great cooks, and I of course love to cook.  Not fancy chef meals but good home food that make people relax, eat too much, drink some, and let them feel like yhey can put their feet up.  That is the best kinda meal.  Make people feel good, that is what I have tried to instill in her. 
I regret though that there id no wine paired with this.  It was eaten and gone too quick.  Maybe next time.
Enjoy, and thanks HR

Well we did it tonight

Tonight I surprised the girls with escargot and shrimp.
The escargot was easy. Two sticks of butter, two tablespoons of garlic, a sprinkle of herbs de provence. Add the escargot put in a 450 oven and cook until sizzling.
Next, the shrimp and spinach.
Cook 6 slices of bacon, add half an onion and cook until translucent. Then add a tbs of garlic.  Take the stems from the spinach and toss into the skillet.  Stir until spinach is wilted. Add the shrimp and toss until heated through.
Ready to eat.
I chose a #Bougrier #Vouvray 2012 .  This exceptional  off dry wine is the top of the line chenin blanc.  A little visit to the Loire Valley and Vouvray will easily transform you into a groupie of this wine.  But aside from that just buy from your local wine shop.
High in acid but well balanced. A nose of green apples and pear. Fruity, hints of citrus but not overwhelming. It pairs well with the garlic and salt from tonights dinner.
A refreshing drink that has become one of my summer favorites. Imagine sitting on the porch eating a lite salad.  This is the wine you want. Crisp, light and refreshing.
Looking forward to more great wines of summer
Enjoy

Yours truly waiting to dig in