Travel Review - Paso Robles Wine Country

I'd been craving a wine country getaway since my first whiff of autumn in the air, but it took us until well into spring to make it happen. Wherever you are in the US, wine country isn't far away since all 50 states have vineyards now. But it had been nearly two years since our last California wine adventure, and we really wanted to head back to the Paso Robles American Viticultural Area (AVA).

Even if you're not into wine, it's a beautiful area to visit. Paso Robles (or Paso, as the locals call it) is midway between San Francisco and Los Angeles, about a 3 1/2- to 4-hour drive, depending on your chosen route, from both SFO (San Francisco International Airport) and LAX (Los Angeles International Airport). And you can fly into the nearby (40 minutes) San Luis Obispo airport from Los Angeles, Phoenix, San Francisco, Seattle and Denver. Don't like to fly? Amtrak stops in Paso Robles. 

There are good accommodations at every price point and of every type. Some vineyards even have a few guest rooms, I learned! We were fortunate enough to stay at the full-service resort we stayed at on our first trip, Allegretto Vineyard Resort, and enjoyed every minute. We needed what I like to call a "personalized self-guided wellness retreat" or "one-stop ultimate relaxation and rejuvenation." Or as Mr Delightful put it: We needed a vacation like nobody's business!

Of course, we went out and about, tasting wine, eating wonderful meals, seeing beautiful scenery, visiting charming downtowns; but if we had never left the property we could have been happy. The restaurant, Cello, is not your usual hotel restaurant. It is a serious--but unstuffy--restaurant where you'll run into as many locals as guests. Headed up by executive chef Justin Picard, it is about fresh, local ingredients and artisan cookery. 

Though I could have tea in my room any time (someone had thoughtfully replaced all the Keurig coffee with assorted teas; and I had brought along, as always, my tea travel kit), I was thrilled to be able to get a proper cup of tea in the restaurant, even at the bar. If you are a tea aficionado in the US, you know what a rarity that is!

Unfortunately, I didn't get a chance to experience the Spa at Allegretto, but it looked lovely. Here's a peek at their outdoor relaxing area.

This property is a labor of love for its owner-creator whose personal collection of art and artifacts spanning multiple centuries and cultures is seen throughout the resort, inside and out. One of my favorites is this one, and I bet you can guess why!

There's plenty to see and do, even if you have no interest in wine. We would have enjoyed the Pioneer Museum, but it's only open Thursday through Sunday. And there's horseback riding, zip line tours, a water park, craft breweries and distilleries (we prefer wine), all sorts of things we didn't manage to drag ourselves out for. The charming downtown is walkable and so fun!

There are lots of great places to eat in Paso Robles and the surrounding area, including Fish Gaucho, Thomas Hill Organics and Novo. Novo Restaurant & Lounge, in downtown San Luis Obispo, features locally sourced, globally inspired cuisine in a serene creekside setting.

I wanted to walk over this gorgeous little footbridge, but it didn't happen. Next time.

In inclement weather, it would have been a pleasure to dine in the historic building, but we never miss an opportunity to dine outdoors. The comfortably heated patio perched over the creek was idyllic. Mr Delightful was so dazzled by the setting I was afraid he'd not pay enough attention to the food! But the food stood up to the view. And the service was outstanding.

We enjoyed visiting the tasting room at Allegretto, sampling the excellent wines and watching Stephanie work the room. I have no idea how she kept track of what everyone was tasting. She was knowledgeable about the wines, and we also appreciated her restaurant recommendations.

Our visit to Eberle Winery, which cultivates 64 acres of vines over five vineyards with different soil-climate combinations to suit particular grapes, was the highlight of our stay. The time we spent getting acquainted with the Eberles was priceless. Both raconteurs, they kept us entertained! We even got to meet the winemaker, Chris Eberle (not related).

Following a tour of the 16,000 square feet of underground wine caves (photo below), we sat on the deck overlooking the vineyard and tasted lots of wine. Like any self-respecting blogger, I should have taken a picture of the view from the deck, I should have taken lots of pictures; but I was in the moment.   

Photo courtesy of Eberle Winery

As we sipped wine and nibbled cheeses, savories and dried fruits and drank in the view, we learned the history of this pioneer of Central Coast winemaking and a lot about the region and wine in general. 

Tasting each wine, I pictured what foods I would pair it with; for example, a pork roast and fruit sauce with the Syrah, a traditional roast beef dinner with the Cabernet. Can't wait to break open a bottle!  

Disclosure: Though parts of this trip were comped or discounted, I assure you that does not alter my opinions or influence my review. I always tell my readers exactly what I think.

Jean

Travel Review - Paso Robles Wine Country - Allegretto Vineyard Resort

Cello Ristorante & Bar at dawn 

The very first morning I sense autumn in the air sets off a longing to visit wine country. Since all 50 states have some acreage in vineyard cultivation, that could be anywhere.

 

I first narrowed it down to California's Central Coast AVA (American Viticultural Area), which is home to hundreds of wineries and covers a vast area, then narrowed it down to a sub-region with more than 200 wineries, the Paso Robles AVA.

The Paso Robles AVA has been further subdivided into 11 AVAs that those of you interested in wine will want to look into. Not interested in wine? Stay tuned--there's more to the area than its wine.

Paso Robles is midway between San Francisco and Los Angeles, about a 3 1/2- to 4-hour drive, depending on your chosen route, from both SFO (San Francisco International Airport) and LAX (Los Angeles International Airport). And you can fly into the nearby (40 minutes) San Luis Obispo airport from Los Angeles, Phoenix, San Francisco, Seattle and Denver. Don't like to fly? Amtrak stops in Paso Robles.

Next step, choosing a place to stay. There are a number of good possibilities, but one seemed most likely to fill the bill for this particular leg of our journey, which was to be a relaxing Midweek Break.

 

With relaxation as the ultimate goal, we needed a place that had it all--wonderful room,* pool,** spa, food, wine--a "one-stop shop" where one can park the car and forget it for a few days, finding all one's needs met onsite for nonstop relaxation. The place? Allegretto Vineyard Resort, the sort of place you can settle into and decide not to go out at all.

* Our room was spacious (425 square feet), well-appointed and pristine.

Serious swimmers like Mr Delightful appreciate the size and regular shape of the pool, while dry-hair bobbers like me are more inclined to appreciate things like thick terry cloth covers on the loungers and big, fluffy pool towels. And I'm a cabana girl!

 

** Another thing we appreciated about the pool is that there was no music. Once in a while we encounter a resort with music at the pool, and that is a definite no-no for us. We love music, but not necessarily someone else's choice and not at the pool! If any hotel guests want music at the pool, let them use their headphones. We preferred hearing the birds chirp!

And there's plenty to see and do, even if you have no interest in wine. We would have enjoyed the Pioneer Museum, but it's only open Thursday through Sunday. And there's horseback riding, zip line tours, a water park, craft breweries and distilleries (we prefer wine), all sorts of things we didn't manage to drag ourselves out for. The charming downtown is walkable and so fun!

 

As my regular readers have probably gathered, I am very particular about where I stay; and the way I can find flaws would make me the ideal person for any hotelier to hire to have me point out the error of his ways. The hotel we chose, Allegretto Vineyard Resort, disappointed me in that regard--I had nothing to complain about!

 

The Mediterranean-inspired Allegretto has a laid-back vibe, something I call refined rusticity. If you like the convenience of free valet parking, they have that. If you prefer to park it yourself, as we do, you can do that too. If you want help with your luggage, they have that. If you travel light, as we do, assistance isn't forced upon you.

This property is a labor of love for its owner-creator whose personal collection of art and artifacts spanning multiple centuries and cultures is seen throughout the resort, inside and out. The focal point of the Piazza Magica is a fountain with a natural sandstone formation at its center.

Besides the acres of vineyards and olive trees, the gardens make for beautiful views everywhere you look.

This garden path on the left side of the hotel leads to the little Abbaye de Lerins, barely visible through the fog. I only got to enjoy the brief early-morning fog because I got up early to watch the sunrise over the vineyard. 

We never dined on the patio, but I couldn't help noticing the whimsical patio heaters that look like giant lamps. Cute and tasteful!


 

The restaurant, Cello Ristorante & Bar, headed up by executive chef Justin Picard, is about fresh ingredients and artisan cookery. I loved meeting him and touring his kitchen and garden. Fine food in a beautiful setting, but you're just as welcome in jeans and boots as in your finery. I don't know about you, but we're not interested in hauling our dress clothes on vacation.

 

Though I could have tea in my room any time (someone had thoughtfully replaced all the Keurig coffee with assorted teas; and I had brought along, as always, my tea travel kit), I was thrilled to be able to get a proper cup of tea in the restaurant.

 

When I ordered tea for breakfast, the coffee mug was taken away and replaced by a cup and saucer. And the matching (beautiful rustic pottery) teapot had a decent capacity (probably about 25 ounces). The organic tea bags were the proper "pyramid" sort with plenty of room for the leaves to unfurl. If you're not a tea drinker, you may not appreciate how truly rare this is in the US!

 

There are lots of great places to eat in Paso Robles, including Thomas Hill Organics (which we loved), but more times than not we found ourselves "at home" at Cello. One evening we enjoyed a bar meal and had the pleasure of watching Travis the bartender mixing drinks, some of his own invention, and mixing with the customers. Sooo fun!

 

The wine tasting was exceptional. John, the director of wine hospitality, doesn't just know the Allegretto Vineyard wines, he knows all about wine and the wine industry. I was so engrossed that I forgot to take pictures, so I was "forced" to open a bottle of wine at home to stage this photo!

 

Disclosure: Though parts of this trip were comped or discounted, I assure you that does not alter my opinions or influence my review. I always tell my readers exactly what I think.

Travel Review - Napa Valley

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Once is never enough with a place like Napa Valley! It had been three years since our last visit, so we were overdue. Napa Valley is easy to get to from three major airports. San Francisco, Oakland and Sacramento international airports are all about an hour's drive from Napa.

If you prefer not to rent a car, there are other ways to get to Napa from the airports; such as, Napa Valley Tours and Transportation or Evans Transportation. I have no experience with either, so this is just information rather than a recommendation.

The term "luxury travel" makes me a little uncomfortable, and I don't like to come across as some kind of snob, but I have to admit I'm one of those people who would really rather stay home than stay in accommodations that are less than fabulous. I never really relax and enjoy a vacation unless I'm staying in a really nice hotel with really good food nearby! 

I've always admired the kind of people who can fly for hours scrunched up in coach on bargain flights, throw a sleeping bag on a friend's floor or be perfectly content in less than stellar surroundings and just have an adventure! But I'm not one of them, and I've come to accept it!

SENZA Hotel

So when I had the opportunity to stay at SENZA Hotel in Napa, I was happy indeed. A boutique hotel with 41 guest rooms divided among five buildings set on two acres of gorgeous gardens, SENZA has the understated luxury and relaxed vibe that I prefer.

I fear my enthusiasm for this place is going to sound "advertorial!" But if you've been reading Delightful Repast for any length of time, you know that even when I've received something (whether an appliance, product or a hosted stay) I tell you what I really think. 

The design of the guest rooms is far more contemporary and modern than my own style, and yet I loved it and felt very much "at home" with it. Our Vineyard View Suite met my basic requirements for a hotel room -- spacious, clean, quiet, well appointed, pleasant view -- and then kicked it up several notches!

One might expect a guest room with these clean lines, hard surfaces and cool neutrals to feel "cold" or stark; instead, it feels energizing and relaxing, warm and inviting. With lots of natural light and lovely views beyond the comfortable balcony, it had a real "indoor/outdoor" feel. 

The lovely views beyond our balcony included the Merlot grapes
being harvested and the sky filled with hot air balloons at sunrise

(Though I've only ever been a hot air balloon spectator, if I decide to be a passenger, I'll check out Napa Valley Aloft.) 

But back to the hotel!

The bathroom? Fabulous! Though I can live without the dual sinks (hey, we haven't kept the romance alive all these years by brushing and flossing together!), I always appreciate ample counter space. 

The enormous shower with two shower heads, deep soaking tub and my personal favorite, heated floors, take the bathroom right over the top! Mr Delightful was dazzled by the huge mirror with its built-in surrounding light.

Other things that made our stay perfect: a wonderful wine and cheese hour in the evening, lavish continental breakfast buffet in the morning, pool with cabanas for shade-loving palefaces like me and a really powerful hot tub.

I never see a hotel's parking situation mentioned in reviews, so maybe I'm the only person who cares about it; but it's something I always call ahead about and have definite opinions about. SENZA has a perfect parking situation. Spaces scattered about so that guests can park near their room, but unobtrusive, hardly noticeable amidst the lush landscaping.

SENZA Hotel | 4066 Howard Lane | Napa CA | 707-253-0337

HALL Winery

We were invited to HALL Winery (St Helena) for a special HALLmark Tour & Tasting with wine educator Chris Burton, who amazed us with his knowledge and enthusiasm. Chris gave us a tour of the art and architecture that are as much a part of the winery as the vines and wines! One of our favorite pieces was the life-sized "Camel (Albino) Contemplating Needle."

The fully restored original 1885 Bergfeld winery stone building is the centerpiece of the new winery complex that incorporates modern architecture, art and equipment.

The owners have a commitment to sustainability -- organic certification, green buildings, solar power, recycled water, bio-diesel in their farming equipment -- as well as to making award-winning wines.

Ultimate Cabernet Experience
in the founder's cellar
of the historic Bergfeld building

The HALLmark Tour concluded with a seated tasting in one of the salons where we enjoyed a selection of five award-winning wines. It was only when I had transferred my photos from camera to computer that I realized I didn't take a single photo of the tasting! I was so focused on the excellent wines that I forgot I was a blogger! 

HALL Winery | 401 St Helena Hwy S | St Helena CA | 707-967-2626

Disclosure: Though our hotel stay and winery visit were hosted, all opinions are, as always, well and truly my own. 

Savory Summer Tart with Easy No-Roll Tart Crust

Savory Summer Tart is the perfect dish for a summer picnic. It tastes great at any temperature. And the heavy lifting can be done a day ahead, so you can just relax on the day of your picnic.

Slice and roast the vegetables on a half-sheet pan, cool to room temperature, cover with lid or foil and refrigerate till the next day, if you like. Whip up the easy pastry, press it (yes, I said "press it") into the pan and pop it into the freezer until you're ready to assemble the tart and bake it.

If you've been not making tarts because you don't like to roll out pastry (as described here for the sweet version in Lemon Tart), you'll love this pastry. It's exactly the same dough I roll out, but you can just press it in the pan and it will come out exactly the same as if you'd rolled it.

(You might also want to try my no-roll pie crust used in my Blackberry Cobbler.)

What's a picnic without wine, right? I've been trying to find the perfect summer picnic wine, and I think I have. Besides having the right flavor and weight, this refreshing rosé called Gioia, has a screw cap; and if that's not handy on a picnic, I don't know what is!

Call me old-fashioned, but I love a nice wicker picnic hamper, a tablecloth and real dishes and glasses for a picnic. My wicker hamper holds all the accoutrements, while the food stays at a safe temperature in an insulated cooler. Put a larger picnic blanket on the ground before putting down the tablecloth. And a few cushions might not go amiss either!

Savory Summer Tart 

(Makes one 9-inch/23cm tart, 8 servings) 

The Vegetables

2 smallish to medium (2- to 2.5-inch diameter) tomatoes, each cut into 8 wedges
1 small yellow onion, thinly sliced
1 medium bell pepper, cut vertically into 1/4-inch strips
2 medium zucchini, cut into 1/8-inch rounds
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes 

The Pastry - Pâte Brisée (a savory shortcrust pastry) 

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk (reserve the white for the filling)
1 tablespoon water, milk or cream 

The Filling 

1 cup (4 ounces) shredded cheese* or crumbled fresh goat cheese
2 large eggs plus 1 large egg white
1/2 cup (4 fluid ounces/118 ml) milk
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper 

* I like to use a mixture, including a couple tablespoons of Parmesan. 

1 Preheat oven to 450F/230C/Gas8. Line a half-sheet pan or other large rimmed baking sheet with parchment. Spread prepared vegetables on parchment. Drizzle with olive oil and sprinkle with salt, pepper, marjoram and red pepper flakes. Turn vegetables to coat with oil, placing tomatoes skin side down. Roast for 20 minutes. Let stand at room temperature to cool completely. 

Tip: Can be made up to a day ahead and refrigerated. 

2 Add flour and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. 

3 Lightly butter a 9-inch/23cm tart tin (1-inch deep) and set it on a baking sheet. Take 2/3 of the dough and press it evenly around the sides of the tin. Put the remaining 1/3 of the dough in the bottom and press it with your hand into an even layer. Using a straight-sided, round stainless steel measuring cup coated with a little flour, press it against bottom and sides to compact and smooth out the dough. Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

4 Cover chilled pastry with a piece of foil, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Cool completely on wire rack.

5 While pastry is cooling, make the filling. In small bowl (I use a 2-cup glass measure), whisk together eggs, milk, salt and pepper until well combined. Let stand until pastry is ready. 

6 Turn oven temperature down to 350F/180C/Gas4. Arrange roasted and cooled vegetables in prebaked and cooled pastry shell. Cover with shredded cheese. Pour in filling. Bake (with tart tin on baking sheet) for about 30 to 35 minutes, until filling is set and knife inserted in center comes out clean. Let stand for 10 minutes before removing from tin and cutting. Allow to cool for about an hour to serve at room temperature.

Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

How to Make Crepes - Crepes with Peaches and Cream

Crepes is one of those words that I rarely say correctly. Though I know it is pronounced "krep," rhyming with "step," and the plural "s" is silent, I usually just say "crapes" because that's what most American ears are used to. But however you say it, they are delicious!

Does anyone remember The Magic Pan restaurant chain popular in the 80s? My friends and I simply had to stop in there every time we hit the mall. I was especially fond of their chicken divan crepes. Can't recall my favorite dessert crepes.

I recently received a bottle of Castello di Amorosa Moscato Il Raggio del Sole, and I immediately thought something peachy would pair perfectly with a 4-ounce pour of this lightly sweet dessert wine. Then I thought of crepes. It's been too long since I last made crepes, so I dug out my recipe and wondered how many "test" crepes I'd have to make before I got the hang of it again!

Turns out, none! Which only goes to show that making crepes is like riding a bicycle. Once you get the hang of it, you never lose it. The key is mastering "The Swirl," described below in the directions. I think I actually begin the swirl before all the batter is even out of the measuring cup and into the pan. 

Speaking of the pan: Maybe it's one of those anti-everything all-natural organic old hippie chick things, but I'm not crazy about (translation: I hate) nonstick pans. But ... I do have one nonstick pan in my cupboard -- an 8-inch nonstick omelette pan that I use just for omelettes and crepes.

The recipe makes 18 crepes. Even if you don't need that many right now, make the whole amount. Having a stash on hand -- for a few days in the fridge or a couple months in the freezer -- will mean you can turn out a "fancy" dessert in minutes on very short notice.

Do you like to make crepes? Sweet or savory? Tell me what fillings you like.

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Crepes

The Crepes

(Makes 18 6-inch crepes)

2/3 cup (5.33 fluid ounces/158 ml) milk
2/3 cup (5.33 fluid ounces/158 ml) water
2 large eggs
1 tablespoon sugar (omit when making savory crepes)
1/4 teaspoon salt
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and slightly cooled

The Fresh Fruit Filling

Thinly sliced perfectly ripe yellow peaches or other soft fruit
Freshly squeezed lemon juice
Sugar

The Garnish

Powdered sugar
Whipped cream

1 Put crepe ingredients in order listed into the blender. Blend on medium to high speed, depending on how powerful your blender is, for 10 to 20 seconds. Scrape sides, and blend another 3 seconds. Cover and refrigerate for at least 1 hour or up to 24 hours. If batter has thickened, it may be thinned with a bit of milk or water (a teaspoon at a time) just before using. The batter (about 2 1/4 cups) should be about as thick as heavy cream.

Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.

2 Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter (I use the OXO Good Grips Silicone Pastry Brush). 

Here it is now, The  Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.

Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.

3 Repeat until all the batter is used. This recipe makes precisely enough batter for 18 crepes, but you will need to scrape the bowl to get that last 1/8 cup. Stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Let refrigerated crepes stand at room temperature for about an hour before proceeding. Allow frozen crepes to thaw completely before unwrapping and separating.

4 Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that's 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.

You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It's definitely the way to go when your peaches are less than stellar.

5 To assemble: Lay down a crepe, pretty side down (that's the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that's the "Crepes Suzette fold"). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.

Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

Jean

Wine Review - Two Shepherds Grenache Rose

With the heat at near record levels, I hadn't been drinking much wine lately. Then I remembered I had a bottle of Two Shepherds Grenache Rosé 2014. It's so pretty, a gorgeous shade of light red, that I almost didn't want to open it. But one taste and I was saying "Where have you been all summer?"

Of course, you can drink this wine all year round, but it is so perfect for summer. I know it's almost a cliche to call a rosé "refreshing," but this one really is. It's bright and vibrant and goes so well with the kinds of foods we eat in summer: grilled foods, vegetables, salads. Chinese takeout.

I was feeling ambitious, in spite of the heat, and whipped up a batch of steamed pork buns for lunch. Thought they might be good with the rosé. I was soooo right! I had a little left over and enjoyed it with an avocado sandwich the next day. Yes! An avocado sandwich. And it was a wonderful pairing!

Here's my review of Two Shepherds Grenache Blanc.

Two Shepherds specializes in "cool climate Rhone wines that express place and vintage." The one-man micro-winery began commercial production in 2010 with just 175 cases and has grown steadily from there.

Now they're expanding their operation so they can bring us more of their wonderful wines. They've launched a crowdfunding campaign, and you can see more about it at Indiegogo Two Shepherds story.

(By the way, I'm not being compensated to tell you about Two Shepherds or their crowdfunding. I just wanted to pass along the information to others who enjoy wine and who like to see people working at something they are passionate about.)

These Steamed Pork Buns (or is it Pork Steamed Buns?) were great, but I did not have time to get the recipe together for you this week. Soon. What is your favorite hot-weather food and wine pairing?

Chicken and Corn Flakes - Two Shepherds Grenache Blanc

Warm Chicken Salad or some such thing might be a better name for this dish, but my husband called it Chicken and Corn Flakes the very first time I made it when we were newlyweds, and the name stuck. Even back then I was all about organic and local, and yet I made an exception for canned water chestnuts.

Since then I've gotten even stricter about all my food being organic and local, so the imported canned water chestnuts had to go. Instead, I use daikon radish. Jicama would also work, if I could ever get my hands on a domestic one. And Jerusalem artichokes are a possibility, but I haven't actually tried it in this dish yet.

I like to make it with both green and red bell peppers, but today the organic green bells were imported so this batch just has the red ones. And, as you might imagine, I do battle with myself over eating almonds in view of issues around the water crisis where they are grown. But some days I give myself permission to just take a breath and take a bite!

We first had this, or at least what this started out as, at a dinner party. The hostess would not divulge the recipe, but I easily worked it out for myself. How do you feel about sharing your recipes? There are one or two good reasons someone might not share, but I'm not going to name them. I'll just see if one of you will!

Two Shepherds Grenache Blanc

Two Shepherds Grenache Blanc 2013 was the perfect wine for this dish. Though enjoyable on its own, it pairs well with a variety of foods. It would have been perfect for my recent and brief seafood kick or with anything that calls for a white wine. Very popular, Grenache Blanc has become Two Shepherds' flagship single varietal wine. 

This beautifully crafted unfiltered white is what I call a spirited wine, with an almost spritzy (no actual effervescence) zippiness. Pale straw in color, it does not "pale" on the palate. I'm not a wine expert and don't pretend to have an extensive vocabulary of wine descriptors, but I'd say this wine strikes a balance between softness and crispness.  

It has just the right level of acidity to make it bright and refreshing. I tried it both in and out of the recommended temperature range (52 to 56F/11 to 13C) and liked it at any temperature. Had it with a cheese plate, too, and marveled at how it changed with the cheeses. Bet it would have been great with my Gougeres!

Have you discovered any delicious food and wine pairings lately?

Note: See Disclosure at end of post.

Chicken and Cornflakes - Warm Chicken Salad

(Serves 6 to 8)

2 pounds (907 grams) boneless skinless chicken breasts

1 teaspoon salt, divided
3 cups thinly sliced celery
1 cup julienned daikon radish
1 large green bell pepper, chopped
1/2 cup thinly sliced red bell pepper, rinsed and patted dry
1 tablespoon very finely minced onion
2/3 cup slivered almonds, toasted
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups milk or lower sodium chicken broth
1/3 cup grated Parmesan
1 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 cups lightly crushed cornflakes

1 Preheat oven to 375F/190C/Gas5. Sprinkle boneless skinless chicken breasts all over with a little of the 1 teaspoon salt. Bake for 30 minutes. Chill thoroughly. Cut cold chicken into bite-size chunks. Place in 3-quart bowl. Add celery, daikon, bell peppers, onion and toasted almonds to bowl. 

2 In 1-quart saucepan, make a quick bechamel (with milk) or veloute (with broth) sauce. Melt the butter, stir in the flour, cook for 2 minutes, and remove from the heat. Gradually whisk in the milk or chicken broth. Return to the heat and simmer, whisking or stirring, until thickened. Stir in the Parmesan and season to taste, using a bit of the 1 teaspoon salt. Add to bowl and stir sauce into the chicken and vegetables; stir in the mayonnaise and lemon juice. Taste and adjust seasoning. 

3 Grease or cooking-spray a 13x9x2-inch baking dish and pile mixture lightly into dish. If not baking until later, cover and refrigerate until 45 minutes before serving time.

4 One hour before serving time, preheat oven to 350F/180C/Gas4 for 15 minutes. Uncover and bake casserole for 30 minutes. Turn up heat to 425F/220C/Gas7, top casserole with cornflakes and bake for 15 minutes.

Disclosure: From time to time I'm sent a bottle of wine free of charge for sample purposes. If I like it, I might tweet about it and might even write a blog post about it. If I don't like it, well ... I just don't mention it. This wine was given to me; I received no other compensation. The views expressed here are entirely my own. I always tell my readers what I really think!