Summer … it has finally arrived in its entire splendor.   Bringing warm lazy afternoons and fresh fragrant ripening stone fruit, late June in Napa Valley always manages to deliver a sense that time has temporarily stopped and that the rest of the world is far away.   It is on days such as these that it is ideal to reach for a chilled Muscat wine and to gingerly sip without a care in the world.

Muscat wine, as those with a “sweet tooth” readily know, is a dessert wine.  Made from the Muscat grape (which typically can be used for table grapes or making raisins), the wines can vary from lightly sweet and almost white in coloring to dark, syrupy sweet and often fortified.   The grape itself is recognized for its musky and fresh grape-like flavors.   While categorized as a dessert wine, the lighter Muscat wines (such as a “Muscat Blanc”) can be enjoyed simply with fresh fruit, nuts, soft cheeses, light summer vegetables and generally as an aperitif (as I reflected in last summer’s article titled, “Summertime Good Libations”).   Pair it properly, however, and it can brilliantly accompany certain desserts.

Muscat dessert wines are often offered at various wineries throughout Napa Valley and more frequently than not they are heavy in sweetness with an almost syrupy character.   The “cleaner” the wine in the mouth, my opinion is that the wine will reflect a better representation of the true identity of the grape.  This implies that my tendency would be to veer away from the traditional Muscat sugar bombs and instead seek out the lighter Muscat Blanc.   This summer, there is one winery in Napa Valley that has a current released vintage which flauntingly meets this expectation.    Markham Vineyards (located in St. Helena along Highway 29) this summer has released an outstanding 2008 Muscat Blanc, which when served chilled embodies true perfection and would woo even the sharpest critic into “Muscat Love”.

Pouring the wine into small crystal wine goblets, the nose of the wine sets forth an enchanting perfume of lovely natural floral aromas that fill you with summer dreams and of sitting beneath a California white nectarine tree.    In the mouth, the 2008 Muscat Blanc presents a melody of freshly picked stone fruit with predominant peach, followed by bright nectarine and a quick flash of ripe apricot on the finish.    What sets this wine (and this winery’s vintage) apart from other Muscat wines presently available in Napa Valley, are the “clean” flavors of freshly picked ripe fruit and remarkably natural floral aromas.   The wine’s sugars are beautifully balanced and the wine is devoid of any syrupy characteristics.   Aside from being my personal pick for the summer, the 2008 Muscat Blanc is a poetic embodiment of summer romance as it aptly captures the natural aromas and flavors of California’s stone fruit season.

Given the special nature of this dessert wine and its delicate balance of sugar, the dessert pairing must keep a certain lightness in texture and sugar content.    Keeping this in mind, this week’s menu hosts:

·         California Peach Cream Puffs with Apricot Glaze and Fresh Stone Fruit Salad

The pastry for cream puffs is ideal in that it does not use any sugar and yet still maintains a light and air-puffed texture.   Creating a whipped cream filling with fresh chopped California peaches and nutmeg will continue to keep the sugar in check.   Stone fruit, such as peaches, white nectarines and apricots, have a terrific natural sugar for cooking such that additional sugar is not warranted.   It is flavorful, aromatic and naturally juicy.   Taking this into account, I created an Apricot Glaze to drizzle over the cream puff which not only uses yet another member of the seasonal stone fruit family, but it also adds a subtle dimension to the dish.

To accompany the California Peach Cream Puff, a simply medley of fresh stone fruit is served alongside.   Ripe apricot, juicy white nectarine, and fresh peach slices mingle with lush strawberry halves and plump blueberries from the garden to create a naturally sweetened fruit salad.   Ever so picturesque, this dish presents the opportunity to serve it upon dainty antique Limoges china which has been handled down through the generations since the late 1800’s.  A dessert which is relatively simple to prepare becomes showy and elegant along small crystal dessert wine goblets.

Taking the beautifully aromatic 2008 Muscat Blanc along with the fragrant dessert is akin to nuzzling into a bunch of white nectarine blossoms with a deep heavenly inhale.  The harmonious balance of natural sugars with the light flavors of the cream puff pastry and whipped cream enamors the senses while picturesquely painting the palate with one of California’s finest fruit seasons.   With each bite and drink of wine, it is impossible to resist lingering in the fading rays of summer evening sun, slowly sipping and gently savoring all that summer naturally has to offer.

Summer months generally are not my ideal time to be cracking into Cabernet Sauvignons.   As most know, Cabernet Sauvignons can be big, bold and ever-tannic red wines.   The tannins typically dehydrate me which is the last thing that I seek during hot sultry summer evenings.    Depending on the American Viticultural Area (“AVA”), Cabernet Sauvignon grapes can be incredibly intense and less apt to be a choice for me during the summer.    June, however, in Napa Valley tends to provide temperatures that while warm are still caressed by cooling maritime breezes from San Pablo Bay.   It is on days such as these that I find Cabernet Sauvignon more accessible, (meaning that I can fully experience all of the nuances of the wine), and the wine is still timely appropriate to pair with summer seasonal dinner fare. 

For the Cabernet Sauvignon fans that follow my articles, this week I am finally introducing the Howell Mountain AVA located in Napa Valley.   Many local Cabernet Sauvignon enthusiasts in Napa Valley speak with a loving fondness for grapes produced in the Howell Mountain AVA.    Located on the northeast side of Napa Valley, tucked in the Vaca Mountain Range, the Howell Mountain AVA overlooks the town of St. Helena at an elevation ranging from 1,600 to 2,200 feet.    Given that the vineyards located here are at a significantly higher elevation that much of the rest of Napa Valley, they do not experience the cool late afternoon and evening fog of the San Pablo Bay.   While the Howell Mountain AVA is not picking up this fog originated moisture, it does experience cooler temperatures during the day due to its altitude.   Combine this cooler ten degree difference in temperature with an abundance of daytime sunshine and warmth at night, this AVA is terrific for growing Cabernet Sauvignon grapes.   For those who are familiar with the Climate Regions of California, Howell Mountain AVA falls in the category of “Region II”, making it exceeding similar to the Bordeaux Region of France.    Finally add volcanic soil (not alluvial) to this mixture of elements and the Cabernet Sauvignon grapes that burst forth from the vines are capable of producing big, bold wine which is rich with black fruit flavors and spice.   It is a special AVA and perhaps why it was Napa Valley AVA’s first subzone, receiving approval in 1984.

Given that it is practically summer and most of the nation has been experiencing warmer than normal temperatures, I wanted to reserve my bigger, bolder and more tannic Howell Mountain Cabernet Sauvignon wines for either the fall or winter.   Nevertheless, with Father’s Day approaching and given pleasant present June weather, Goosecross Cellars offers a delightful Howell Mountain Cabernet Sauvignon that fits the present palate whims.   

Earlier in the spring, when I was visiting the winery, I tasted the 2004 Howell Mountain Cabernet Sauvignon and was impressed with its satiny nature and distinctly Howell Mountain fruit.    The wine at this stage of bottle aging requires little decanting (which is rare for many Howell Mountain Cabernet Sauvignons that I taste).   Allowing the wine to breathe for a few minutes in the glass presents dark fruit characteristics of Howell Mountain such as black cherry and plum, accompanied by cassis, allspice and a gentle aroma of leather.    Taking a sip of the wine, the palate is greeted by a gentle cascade of smooth black cherries and refined, well-integrated tannins.   The wine has a supple body in the mouth that is silky and slightly leans towards dark and brooding.   As the wine lingers on the palate it delivers a slow seductive finish of spiced anise.   Taking in its coloring, the 2004 Howell Mountain Cabernet Sauvignon is dark with jeweled ruby highlights that capture the light and hint at the wine’s opulence.

While velvety wines inundate the palate with an immediate richness, substituting in the summer with a Cabernet Sauvignon that is silky is by no means a lesser choice.   Texturally, a silky smooth Cabernet Sauvignon offers an almost sleek feeling on the palate and lends itself to better food pairing as more creative combinations can be introduced.   Leading by example, this week’s menu hosts:

1)      Marinated Mushroom Salad;

2)     Cabernet Risotto; and

3)     Grilled Summer Steak Kabobs.

To get ready for Father’s Day, Marinated Mushroom Salad is a favorite dish of my parents and one that they used to make as an appetizer for sipping Cabernet Sauvignon with friends.   Using baby bella mushrooms will provide a heartier earthy flavor that innately pairs with Cabernet Sauvignon.   To practice sustainability, I picked sweet onions from my vegetable garden which pack an explosive sweet flavor.   Marinated in red wine vinegar and herbs from the garden and chilled to serve, these make for a delightfully delicious antipasto and it is easy to understand why this recipe is a long-standing family favorite:   they are simply disgustingly  good.

Instead of preparing the typical roasted potato dish, I wanted to prepare a Cabernet Risotto to serve beneath the Grilled Summer Steak Kabobs.   Both of these dishes aim to tie directly to the wine so the meat was soaked in a self-made red wine marinade (using various herbs from my garden and other ingredients) and as the title reflects, the risotto incorporates Cabernet Sauvignon.  Vidalia onions and sweet red pepper were used from the garden for the Summer Steak Kabobs.  To sweeten the red pepper slices, they were lightly brushed with balsamic vinegar prior to assembly and ultimate cooking on a charcoal grill.

Using garlic, Vidalia onion, sundried tomatoes, wine, marjoram and cheese (among other ingredients) the Cabernet Risotto was prepared to continue to bring forth other aromas and flavors found in a summer vegetable garden.   Once prepared, the Grilled Summer Steak Kabobs were place on top.

The Cabernet Risotto was rich, warm and comforting.   Cooked in Cabernet Sauvignon, the    risotto has depth in its flavoring and an almost earthy nature.   This dish would also have been a terrific accompaniment to a bevy of grilled vegetables for any vegetarian guests.

Taking into account the variety of herbs used from the garden (rosemary, Thai basil, thyme, marjoram, etc.) in the red wine marinade for the steak, it is no wonder that when accompanied by bites of grilled sweet red pepper and Vidalia onion that an explosion of a summer vegetable garden occurs in the mouth.

Lest we forget the 2004 Howell Mountain Cabernet Sauvignon, as a rich sip accompanies the meal, it takes the notion of “pair cab with steak ” to the next level and with the right amount of culinary flare.    Daring my guests to take a bite of steak, red pepper, onion and a dab of risotto (followed by a sip of the 2004 Howell Mountain Cabernet Sauvignon), the dining consensus wholeheartedly agreed that this indeed was the quintessential “perfect bite”.  Those ensuing “perfect bites” loaded with summer vegetable garden flavors and a deep rich Cabernet Sauvignon hailing from the Howell Mountain AVA, proved the perfect meal for a mid-June evening.

*Did you remember to check the Rocky Mountain Vine tab to read its first regional wine and food pairing article?  Saunter over and read “Better With Altitude, Italian Pinot Grigio”.   Cheers!

Early June days bring warm temperatures, bright sunshine and the start of bountiful varied produce in the garden.   It is a special time in Napa Valley where temperatures are generally delightful, people linger at the farmer’s markets and life seems to leisurely slow down.   In early spring, the air was abundant with floral aromas and now as the valley prepares for June there is the slight, yet ever-present, smell of produce and herbs from neighbors’ gardens.   Culinary creativity and wine pairings take on a more vibrant character with the arrival of new locally grown items.   Neither too hot nor too cold, June presents itself as a terrific time to enjoy a wine such as Chenin Blanc.

Earlier this spring, I featured a personal favorite Chenin Blanc from a different winery in Napa Valley that was slightly off-dry.    In that article, I mentioned that at a later date I would also feature a dry style Chenin Blanc, hailing from aged vines.    As promised, that time has arrived.   Casa Nuesta Winery and Vineyards (“Casa Nuestra”, located in St. Helena, along the Silverado Trail) produces a Dry Chenin Blanc which I and other members in the wine industry have regarded as a true embodiment of Chenin Blanc and perhaps as one of California’s best.    While only two weeks ago I featured Casa Nuestra’s Rosado and typically try to rotate among wineries, the fact is that Casa Nuestra had a number of wonderful wines that are the perfect accompaniment to summer.   It would be futile to wait all summer to dole these out (particularly for those of you who contact the wineries and purchase) for not only would summer be over, but Casa Nuestra’s historically smaller productions would be sold out.  

As discussed in my earlier article titled, “Spring and Chenin Blanc”, Chenin Blanc once dominated plantings for white wine grapes in California.   In the 1980’s, however, American whim changed to favor Chardonnay and far too many of the Chenin Blanc grape vines were sacrificed.   As previously indicated, today it is very difficult to find a winery producing estate-grown Chenin Blanc wine.   It is even rarer to find a winery that is producing Chenin Blanc from aged vines, unless you already know to frequent Casa Nuestra.    Casa Nuestra’s Chenin Blanc grape vines were planted in the early 1960’s, still thrive today and are readily visible at the front half of the vineyard estate.

Visually taking in the aged nature of these vines, it is not a surprise that they would produce such an outstanding Chenin Blanc.   Nevertheless, when a bottle of the 2009 Dry Chenin Blanc opens and the wine’s first aromas waft up to linger and entice, it is then that you know that you are truly in for a treat.   The bouquet presents gorgeous aromatics of pear, citrus blossom and green apple.   On the palate, the wine is delicious with lush round ripe pear kissed by honeydew melon and followed by a sassy yet short burst of acidity on the finish.

Since the wine only boasts an alcohol content of 13.3%, has balanced yet notable acidity and round fruit flavors, it is a delightful wine for food pairing as it can cover a broad culinary spectrum.   Wanting to showcase the wine’s ability to pair with a vibrant dish, this week’s menu hosts:

·         Grilled Mandarin Orange Honey Teriyaki Chicken Atop Sautéed Spinach and Toasted Pine Nut Couscous

Presently the garden is on the cusp of being ready to produce ripe tomatoes.   Given it is still enjoying a blend of warm and cool temperatures items such as spring onions and spinach are continuing to thrive.

Also taking off are various basils and thyme.   Purple basil and Thai basil are particularly predominant.

Gathering from the garden, spinach is sautéed with mild sweet spring onions and a handful of fresh lemon-scented thyme.   To add a spice dynamic between the Toasted Pine Nut Couscous and the Sautéed Spinach, garden-fresh leaves of purple basil and Thai basil are torn and tossed throughout.   Each basil has a distinctive taste, one with a hint of licorice and the other with a note of pepper. 

While a sweet citrus teriyaki marinade is used, to help tie the wine to the meal with greater intimacy, the chicken is brined in a glass of the 2009 Dry Chenin Blanc prior to being brushed with the marinade or grilled.

Once finished, the plate is properly plated adding a few mandarin oranges for festive flare.

Pairing the meal with the wine, a cornucopia of flavors leads the palate on an exotic delicious adventure.    The 2009 Dry Chenin Blanc maintains its inherent bright and refreshing nature as it joyfully dances through the mouth.   Throughout the meal it is easy to envision that this wine could easily be invited for dinner to accompany nearly all light or summer fare.   Perfect for picnic sipping or lazily whiling away a summer afternoon in the middle of a vineyard, Casa Nuestra’s 2009 Dry Chenin Blanc delights with an elegance that emanates the strong weathered aged vines from which it hails.

Pinot Noir, the finicky red wine grape which grows well in the Burgundy region of France struggles to find its home in Napa Valley.   Taking into account that Pinot Noir grapes need warmth and moisture, there has been some success in the Carneros American Viticultural Area of Napa Valley and the majority of aficionados gravitate accordingly.   What many do not realize, however, is that there is a small sleepy American Viticultural Area (“AVA”) which has had coveted success at growing flavorful and aromatic Pinot Noir grapes.   The Wild Horse Valley AVA is located in the hills on the southeast corner of Napa County and Solano County.   It is here that Napa wine country receives some of its coldest temperatures, yet is afforded with more sun exposure than many other areas of Napa Valley.   Combine rocky volcanic soil with the maritime breezes characteristic of the Carneros AVA, Pinot Noir produced from the Wild Horse Valley AVA packs a sensuous punch.  Pinot Noir enthusiasts, however, can put down their car keys and relax.   Rushing to this small little-discussed AVA will not afford wine tasting opportunities.   Despite covering 3,300 acres, only 100 acres are planted with grape vines and those acres are owned primarily by three separate growers.   Wait, growers?   There are no wineries in the Wild Horse Valley AVA.   Despite the lack of presence of wineries, the Pinot Noir grapes are coveted from this AVA as they are characteristically full of bright red fruit flavors and pleasantly aromatic.   To further make this a search worthy of avid wine connoisseurs, only a handful of wineries in Napa Valley source fruit from the Wild Horse Valley AVA to make Pinot Noir.

While California Pinot Noir is often regarded as bolder than that of its French counterparts, the perfect blend of the two worlds can be found at Elyse Winery (“Elyse”) in Yountville where Ray Coursen strives to produce California Pinot Noir in line with the style found in Burgundy.  This week, to introduce readers to this small AVA, I have selected to feature Elyse’s 2005 Wild Horse Valley Pinot Noir.   Opening a bottle of the 2005 Wild Horse Valley Pinot Noir is no sacrifice, except in the sense of that my wine collection is sacrificing for the benefit of my reading audience.   Nevertheless, opening the bottle, any remotely perceived sense of sacrifice is whisked into oblivion as the nose is immediately greeted by tantalizing aromas of red raspberry, cranberry and cherry.   As the wine opens a bit in the glass, the bouquet shifts to include sultry nuances of black raspberry, oak, bits of anise and a whisper of smoke.    Readily enchanted, the wine next meets the palate to introduce texturally a wine which is soft and silky with a velvet caress.   Dominated by flavors of red raspberry and spiced cranberry, the wine also delivers a truly polished finish.

Given the subtle sense of decadence of the wine coupled with the vintner’s intent to reflect the terroir, it is fitting to create a food pairing which will also reflect the land using seasonal items from my vegetable garden.   This week’s menu holds:

·         Grilled Stuffed Portobello Mushrooms on a bed of Garden Picked Lettuces

While Portobello mushrooms are not growing in my vegetable garden, the stuffing contents are and lettuce presently abounds for salad.    Portobello mushrooms have a rich earthy taste which is fitting for pairing with Pinot Noir wines.   To create a twist on the traditional stuffed mushroom recipe, I brushed the Portobello mushrooms with a roasted garlic olive oil before setting them atop a charcoal grill.   Next I harvested handfuls of fresh spinach, fresh thyme and some green onions from my garden.   Once chopped green onions are sautéed in some roasted garlic olive oil with a bit of the reserved chopped Portobello stems, the spinach is added with fresh thyme to sauté.   Adding plumped dried cranberries to the spinach mixture not only adds color but also mirrors the bright red fruit flavors experienced in the wine.   To help hold the spinach stuffing in the grilled mushrooms, I used a mild cheese such as Provolone to lay as a foundation in the mushroom prior to filling.  Once properly filled and brushed with a bit of balsamic vinegar, the mushrooms are placed back on the grill to finish cooking.  

To serve, simply place upon a bed of mixed lettuce leaves picked from the garden and toss in any remaining scallions and plumped dried cranberries.

Garden-fresh flavors result which pop in the mouth but wash over the palate with a food finish of velvety comfort.  Couple the plate with the wine to experience soft velvet caresses which kiss the palate with seductive spice and rich bright red fruit.   Texturally, the dish matches the wine and the rich earthy flavors mirror the winery’s philosophy as well.   Choosing to use vegetables from the garden creates a flavorful fantasy so well-paired with the 2005 Wild Horse Valley Pinot Noir that for a brief moment one imagines that the wine’s grapes could have come from the same soil . . . uniting gourmet with the earth upon which we sit and rendering rich culinary feats within realistic grasp.

Memorial Day weekend looms ahead and May for many areas of the country (including Napa Valley) has been fraught with cooler temperatures and lingering rain.   Yet this week most of the country has suddenly been gripped with steamy hot summerlike temperatures and even Napa is hurrying to join such weather festivities and anticipating quickly reaching into the upper 70’s this weekend.   This type of weather is fitting for Memorial Day weekend.  Summer does not officially arrive for another three weeks and yet for many folks, Memorial Day weekend represents the anticipation of longer days, warmer temperatures, backyard barbeques and overall relaxation.  In other words, this weekend symbolizes the concept of “almost summer”.

Nearly all of these above described images hang in the recesses of everyone’s mind and for some the imagery of glimmering sunlight on tree leaves or the memory of the gentle brush of a warm summer breeze seems almost real.   Nearly everyone will catch himself or herself following one of these summer memories momentarily searching for any sign of summer in his or her immediate surroundings.   And when one does find that breathless hint of all summer goodness ready to unfold, a summerlike wine should be within ready grasp to share. 

Casa Nuestra Winery (“Casa Nuestra”), located along the Silverado Trail in Napa Valley outside of St. Helena, is a small, historic family-owned winery that is a favorite among locals and known for small productions of diverse, quality, hand-crafted wines.   Wine at Casa Nuestra is crafted in a highly personalized way which is reminiscent of how wine historically was made in Napa Valley.  To visit is a treat and with luck you will encounter Gene Kirkham himself in the tasting room genuinely regaling guests with the history of his vines, grapes and wine.  

Among the bevy of wines to taste and explore this year is a beautiful dry Rosado made from organic estate-grown Cabernet Franc grapes, the “2009 Rosado”.    In years past, the Rosado has been released to wine club members only, but this year it has been available for purchase in the tasting room to visiting guests.   With one sip of the 2009 Rosado, one’s favorite summer images flood forward.   The nose is enchanting with aromas of fresh strawberries and melon.   Chilled, the 2009 Rosado reminds one of a strawberry ice in that it is delightfully sweet but due to its dry nature is refreshingly cool.  Allowing the wine to warm while sitting on a sunny back patio, it opens to reveal sweet strawberry but gives way to honeydew melon sprinkled with ginger spice.   With its light clean summer fruit and dash of spice, the wine has a simple depth with an appropriate dash of crispness to refresh the palate on an otherwise depleting hot summer day.   Even with summer yet to formally arrive, opening a bottle of Casa Nuestra’s 2009 Rosado now is an enthusiastic companion for “almost summer” celebrations.

As discussed last summer, rosés in general are not created equal.   The grape used to make the rosé, the method of making rosé, and whether it is dry or semi-sweet will greatly influence the pairing suggestions for a rosé (please reference earlier posted article, “Time for Wine? Roll Out the Rosés!” for a more technical discussion).   Nevertheless, rosés should not be anticipated as intimidating.  Instead, rosés are frequently fun wines which give the palate great latitude to identify which fruit flavors it experiences.   Given the dry nature of Casa Nuestra’s 2009 Rosado and its penchant for strawberry and honeydew melon, these characteristics determined this week’s recommended pairing:

1)      Seafood Salad Mini Croissant Sandwiches;

2)     Pea Salad Mini Croissant Sandwiches; and

3)     Mini Phyllo-Cheesecakes.

Since this week includes a long holiday weekend which represents the start of “summer” for so many, I also found it fitting that this week’s menu should host food that can be served in a “small plates” fashion which can be used to entertain in an easy utensil-free picnic or backyard gathering.

Given that the garden has started to produce, it is also time to once again demonstrate sustainability by using home-grown seasonal produce whenever possible.  Collecting the first ripe pickling cucumber, fresh dill and chives from the garden, a refreshing seafood salad would complement the 2009 Rosado.   Adding some minced water chestnuts and creating a near guilt-free creamy dressing, all of the other ingredients along with some imitation crab were gently folded in.

Collecting fresh spring peas and a garden-grown sweet onion, I decided to reproduce my mother’s Pea Salad which included chopped Virginia ham, cheddar cheese, hard-boiled egg and a homemade dressing.

To serve, I decided to make these utensil-free by serving them in mini-croissants from a local bakery but only after picking a variety of sweet and semi-sweet lettuces from my garden.   Growing lettuce is easy to do and once you have, you cannot fathom returning to store-bought lettuce.  The flavors are so vibrant and clean that even the pickiest “non-lettuce” guest will convert.

Finally to put together a simple but decadently divine dessert, Mini Phyllo-Cheesecakes were created and topped with blueberries from the patio and slices of fresh strawberries from the garden.

To serve for entertaining, platters can easily be prepared with sandwiches and dessert to serve guests and create a simple relaxed affair where summer daydreaming can effortlessly abound.

The 2009 Rosado has not been forgotten as it pairs breathlessly with each menu item.   The Seafood Salad sandwiches are light and refreshing as the seafood is the perfect accompaniment to the chilled strawberry notes and the cucumber deliciously accentuates the wine’s notes of honeydew melon.    Taking the wine with the Pea Salad, the smokiness of the ham gives hints that this rosé will pair easily at barbeques also.   The sweetness of the peas is an ideal companion to the naturally sweet notes of the fruit in the wine, yet the sweet onion and cheddar cheese flirt with the wine’s hint of ginger spice.   The Pea Salad actually flushes out the extravert in the 2009 Rosado and accentuates its depth. 

The wine, decidedly light and crisp, also presents well with dessert.  When one pops a Mini Phyllo-Cheesecake into the mouth, fresh fruit bursts forward as it mingles with sweet cheesecake filling.  Followed by a sip of the 2009 Rosado, strawberry notes dance and the wine sets forth a crisp, clean lingering finish which refreshes.   My guests unanimously agreed that the only problem with these is that they beg for one more.   However, for those who are looking for the quintessential one-bite guiltless dessert, barring erosion of self-discipline, this is the dessert for you.

Light, fanciful and carefree is Casa Nuestra’s 2009 Rosado.   Sipping in the sun with guests on a late May afternoon, smiles broaden, shoulders relax, and flip-flop attired feet raise onto tables and cross; all in symbolism of summer yet to come.