Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Chardonnay Wines

Columbia Crest Grand Estates 2013

This wine is a light-bodied wine that reveals a pure expression of the varietal.  The wine opens with aromas of lemon seed, green mangos and orange blossoms.  On the palate, layers of citrus fruit flavors combine with lively acidity, creating a refreshing style of Chardonnay.

 Groth Hillview Vineyard 2012
The winery’s a first vineyard-designated Chardonnay; this comes from a vineyard in the Oak Knoll District AVA near Youtville, a relatively cooler area of the Napa Valley.  Bright lemon-yellow color.  Lemon drop, pear, brown spices and smoky oak on the nose.  Supple and moderately concentrated with a stony underpinning to the fresh peach and lemon flavors.  Finishes a bit warm, with a firm edge of oak that became more obvious with aeration.

Hartford Court 2013
Offers subtle aromas of jasmine flower, citrus oil, ripe apple and pear.  The elegant aromatics are complemented by fresh kiwi, lemon drop and Pippin apple flavors.  The fruit focused mid-palate is followed by subtle mineral notes and a hint of crystalized ginger in the finish.

J. Lohr Estates Riverstone  2013
This expressive Riverstone Chardonnay has light golden hues with a tint of youthful green. Aromas of ripe comice pear, melon, meyer lemon and brioche coalesce with notes of roasted hazelnut, flint, spice and toasty oak. Flavors of pom fruits, mineral and sabayon end with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of creamy palate weight, depth and aromatic complexity. The Arroyo Seco’s cool climate and long growing season help maintain a natural acidity that brings this wine’s rich palate into balance.

Melville Estate-Verna’s 2012

Fruit was harvested by hand.  Pale gold in color, bright and fresh aromatics of Asian pear, lemon curd, jicama and lover honey emerge initially while secondary notes of key lime, hazelnut, wet stone and Himalayan pink salt drift in the background.  Oily and tender on the palate initially with a vibrant acidity maintaining the wine’s focus and verve.

Talbott Logan 2013
A combination of barrel and stainless steel fermentation resulted in bright and floral aromatics, with layers of pear, apple and citrus, highlighted with a hint of vanilla.  The intense fruit in this wine is beautifully integrated with refreshing acidity and French oak.  Sleepy Hollow’s signature mineral character and creamy textures add complexity to a long, explosive finish.

Wente Morning Fog 2012
Enjoy aromas and flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from barrel aging. With a mouth-filling body and balanced acidity, this wine delivers a medium-long, refreshing finish. ($12.00)