So I've written about my dear friend Mulan a few times on the blog over the past few years, she's quoted today in a very cool article in the San Francisco Chronicle...MULAN is a wine expert on wines of Southern France and a hand full of other wine regions around the world! Smart and Pretty - Mulan Rocks!! 
So I'm trying to motivate this morning, I'm heading up to Dallas and Fort Worth for the Christmas Holiday. First things first, I've got my case of wine and bubbles already tucked in the car. Like all of us in the wine business, this time of year is exhausting and over the last few years Christmas Day has been somewhat a blurr from the 365 days leading up to Dec. 25 each year. I love the current BMW commercial running on the television - you know, the one where the 2 little kids scream at the top of their lungs when they open Santa's gift on Xmas morning - makes me laugh so hard each time I see or hear those screams of joy! This will be the last "grandkidless" year in our family, my brother and his beautiful wife are expecting their first...my how the world spins madly on. I'm in the midst of setting goals for my wineries, distributors and for myself for 2007. So much to accomplish and look forward to in the next set of 365 days. The TexaCali Wine Co. Year in Review will be posted soon...
Well Well, a big shout out to the new Spec's team in Austin. It's not everyday this single girl gets marriage proposals and hugs from a dozen or more guys! Oh - count me in to help out anytime fellas! Big Smile!! And thanks for supporting TexaCali Wine Co. family owned producers - always.
Wow - I can hardly believe this- here's a real treat. There are a few cases of the 2002 Fort Ross Chardonnay available in Texas. It's around $29
For all you collectors out there, this list is what is currently on the shelves in Cheers - Ali
Well, I've received just under a hundred requests this week asking where certain TexaCali Wines are available in Texas. Here's a short list (and I mean short since the wine and sake is available to each and every retailer in Texas - just ask for it if you don't see it).
Meet Erika - she's a PLM, knows her wine, mother of the cutest little boy ever and one of the best wine peeps in the Lone Star State - the real deal!Monday, December 11, 2006
| Keep "La Posta-ed" From Mendoza, Argentina comes 3 distinct single vineyard wines. Their name is La Posta del Vinatero , "the tavern of the winegrower". The company that imports them asked the growers to stop selling their spectacular fruit that they used to sell to other wineries to blend, and ma The more demure "Pizzella Family Vineyard" Malbec makes you feel like you just discovered your first perfume that actually smells good on you, or her as the case may be. Beautiful fruit notes, with hints of sandalwood and spice. Its like a glass of love. Not much left of this one Retail $15.99 And last but certainly not least, the if you want to cheat on another wine, cheat with this one... La Posta 'Angel Paulucci Vineyard' Malbec 2005 Right out of the bottle animalistic and provocatively wanting to be Spanish. But it comes back home with that crazy mineral, iron rich, salt driven Argentine earthiness, with intense fruit and backbone. I would put this up against 'Anime Negra' for a test drive just to see what happens. It has a great balance you won't find in any other wine for under $20. Retail $17.99 and worth every sipping penny. http://www.myspace.com/texacaliwines |
Holiday Wine Selections
Cloverdale Ranch Cabernet Sauvignon
This
La Posta Malbec
This Malbec is one of the highest rated Argentine reds under $20. Vibrant red color with aromas of red cherries, raspberries, and blueberries wafting from the glass along with notes of caramel from the oak. On the palate, the fresh berry flavors mingle with spice notes in the finish. This is a medium-bodied and well-structured wine that is incredibly full of life. It’s in High Demand for the Holidays in
This beautiful
Susana de Balbo Crios Torrontes
Ahh – this is perfect for all your pre-holiday snicky-snacks! Goes incredible well with spicey nuts and crackers – even better with goat cheese and pesto. Susana Balbo put torrontes wine on the map and we ALL love her for it – no oak, just amazing floral and leychee fruit flavors abound.
An absolute favorite among Ernesto Catena’s
This loveable Argentine white starts out with enticing aromas of lemon, fresh herbs, honeydew rind, and a hint of oak. Once you swirl it around your mouth, you’ll get a vibrant blast of lemon zest acidity along with lemongrass and a slightly creamy texture. This wine delivers a lot of body without losing its lively acidity, and the crisp finish doesn’t keep this wine from lingering on your palate. Hard to find this kind of complexity and flavor intensity at such a reasonable price. $14
*please note prices vary by retailer
Robert’s Roast Sirloin of Beef--Old Bordelais saying
Pairing food and wine greatly enhances the dining experience. Although some of the old rules--red wines with red meat and white wines with seafood--may be an oversimplification, there is some basis for the theory. While it ultimately comes down to what you like, some food and wine combinations are hard to beat, like simply roasted beef and wines based on Cabernet Sauvignon. The weight, tannins, and flavors of the wine bring forth the rich flavors of the meat; in return, the natural, unadorned flavors and texture of the meat showcase the complexity of the wine. The following is less of a recipe than it is a marriage of great elements.
- Robert Pellegrini
Robert’s Roast Sirloin of Beef
This cut of beef, also called a New York Strip, is the king of roasts and would be an excellent choice for serving a dozen guests at a holiday dinner.
1 12 lb. sirloin roast of beef, boned
4 tablespoons Olive Oil
4 gloves garlic, halved
Rosemary, in sprig
3 teaspoons sea salt
3 teaspoons pepper
A rack and a low-sided roasting pan to just fit the roast
Dry the faces of the roast with a knife. Make 8 small incisions throughout the roast and press in a half clove of garlic. Coarsely chop the rosemary leaves and with the olive oil, salt and pepper, rub all over the exterior of the roast.
Preheat oven to 500 degrees. Place beef on a rack in the roasting pan, fat side down (so you only have to turn the roast once), and place in the oven to brown. After about 15 minutes, turn the roast fat side up. When that side is browned, turn down the heat and complete the cooking at 400 degrees.
Use a meat thermometer to test for doneness. At 120 to 125, the meat will be rare. Allow the roast to rest in a warm place for twenty minutes before slicing.
If desired, pour off the fat in the roasting pan and deglaze with a cup of beef stock and a cup of Cloverdale Ranch Cabernet Sauvignon. Scrape the bits on the bottom of the pan, reduce by half, and serve along with the roast in a sauceboat. Serve this dish with crisp oven-roasted potatoes and sautéed green beans.
Greetings this morning...be sure to read about Cloverdale Ranch Cabernet and Fort Ross Vineyards and Winery on the home page of www.texacaliwine.com 
I'll be explaining the basics of Ginjo Sake along with the tasting...
Cheers - Ali
