Al Spoler

**Most Cellar Notes selections are available at Wine World (see Sponsor tab)

Bouchard Macon-Villages '10
(Classy white Burgundy at a great price)

DeAngelis Pecorino Offida DOCG '11 **
(Light, concentrated, essence of Spring)

Giesen Riesling, Marlborough NZ '11 **1/2
(Crystalline, pure, gorgeous)

Domaine La Bastide Viognier, Aube '11 **1/2
(Bone dry, yet rich and concentrated)

I Giussti & Zanza Toscano Nemorino White '11 **1/2
(very complex, earthy, impressive)

April 16, 2013   #1130   All Puffed Up

Here at Radio Kitchen we are all about creativity in cooking, and there's nothing we like more than to give you the basics of a recipe that leaves lots of leeway for your imagination.   A perfect example is the soufflé, and admittedly tricky dish that once mastered can give you enormous scope for improvisation.   And as Chef Jerry Pellegrino of Waterfront Kitchen is fond of saying, no matter which direction you go in, you always want to start with the same basics.

(Note:  Calstar Cellars is represented by RSVP Wines.  If you want to try some, ask your wine merchant to contact RSVP who will custom order it for you.)

Calstar Cellars  Sauvignon Blanc, Russian River Valley 2011 **
(Big, plump fruity SB)

Calstar Cellars Chardonnay, Sonoma Coast 2009 **
(Classic California Chard)

Calstar Cellars Chardonnay Cuvee Ann, Sonoma 2010 ** 1/2
(Recalls Puligny-Montrachet with its acid and mineral fruit)

Calstar Cellars Chardonnay, Sangiacomo, Sonoma 2009 **1/2

April 9, 2013   #1129   Spring Soups

Well, we've been to the market and we've seen what's available, and now it's time to come up with some ideas of what to do with all this Springtime food.   And as Chef Jerry Pellegrino of Waterfront Kitchen has observed, there are few better uses than a Springtime soup for all this great produce.   Here are a few ideas we've collected: 

                Creamy Spring Onion Soup

Deloach Pinot Noir, RRV '11**1/2 
(Fabulous California Pinot Noir bargain)

Deloach Chardonnay, RRV '11 ** 
(Firm, well structured, tasty)

Deloach Cabernet Sauvignon "Heritage Reserve" California, '11
(Good basic cab that hits all the right notes)

Deloach Zinfandel "Heritage Reserve", California '11
(Good basic zin blend)

April 2, 2013   #1128   Hot Off The Griddle
   
In the last three weeks I seem to have inadvertently been chowing down on griddle food, and I don't know why, except that it tastes good.   I've breakfasted on pancakes, dined on crepes, and enjoyed a syrupy waffle for dessert.   As it happens, Chef Jerry Pellegrino of Waterfront Kitchen is thinking along the same lines.

Campus Oaks Old Vine Zinfandel, Lodi 2009 * 1/2 
(Easy to understand zin)

Frey Zinfandel "Organic Wine", Mendocino 2011 *
(Light, simple zin with good flavor)

Klinker Brick Winery Old Vine Zinfandel, Lodi 2010 ** 
(Refined, concentrated, more interesting)

Bogel "Phantom" Red Blend, California 2009  **
(A big, brawny well made blend)

Spann "Mo Zin", California 2009 **
(Crowd-pleasing, flavorful red with lots of life)

March 26, 2013   #1127   Preview of Spring with Regina McCarthy

I think a lot of us are chomping at the bit, eager to get back into the game of shopping for locally grown produce.   Spring is when it all starts, and very soon we will be awash in the first harvest of the year.   Which is why we invited our friend Regina McCarthy from the CSA Friends and Farms to be with us today.   Regina is keeping track of food items that are coming on-line in the early Spring.

Acorn Cabernet Franc, Alegria Vineyard., Russian River Valley '08 ** 1/2
(Single vyd. field blend)

Acorn Axiom Syrah, Alegria Vineyard., Russian River Valley '08 ** 1/2
(Big, rich with a touch of viognier)

Acorn Sangiovese, Alegria Vineyard, Russian River Valley '09 **
(Good California take on Chianti)

Acorn Zinfandel, Alegria Vineyard, Russian River Valley, '10 ***
(The king of their field blends, great zin)

March 19, 3013   #1126   DIPS AND SPREADS

For those of us who do a fair amount of casual entertaining, it's good to have an arsenal of easy to prepare dishes that we can serve as a snack or as hors d'oeuvre.   Some of the easiest and most creative ideas involve dips and spreads, and the wide gamut of foods you can dip with and spread upon.   And Chef Jerry Pellegrino of Waterfront Kitchen, has given us some tasty tips.

Oyster Dip

1 pint oysters and their liquor
2 cups heavy cream