July 2020 Wine Club

Summer Wine WINE CLU B: J U LY 2 020

GRAPESBY THECRATE.COM

July 2020 Happy Summer, everyone! I've built a box this month that is ready to take on hot weather, pool days, summer grilling, and good times. These are the kinds of wines I just can't get enough of during the summer. I've also included some things in the magazine this month like gourmet hot dog combos, spritz recipes, and some fun activities to try. Hopefully, you'll crack a smile and make some memories.

In addition to the shop's reopening to the public, July is bringing some other changes to The Wine Seller. We're going to transition, temporarily, into just a grab-and-go store. That means for a while yet, we won't be hosting tastings or events on site, and we won't be reopening our cafe for dine in purposes.

We're also restructuring our staff a little. Most of you have shopped with us enough that you know the handful of us that work in the store. But I figured, this would be a good time to introduce you to the people that take care of you when you come in.

With the restructuring, I am going to be taking a step back from day-to-day operations at The Wine Seller. I'll still be handling wine club and education for the shop, but I won't be the one answering the phones or running the register anymore. (Though you may see me on the occasional Friday or Saturday).

I've worked at the shop on and off for most of my adult life (fifteen years to be exact), and it has been the most rewarding job I've ever had. Sharing my passion for wine (and beer and cheese) with all of you has been a dream come true.

While I won't be the one steering the ship (that'll be Bill), answering your questions about wine (that'll be Tracey) or beer (that'll be Chyna), or carrying your stuff out to your car and cracking jokes (that'll be John), I will still be curating the shop's wine club and hosting virtual tastings, and there's a chance you'll still me every so often behind the bar. I know I am leaving you all in the best of hands because the people who work in this shop are my family. They are some of the kindest, most passionate people I have ever known. They are also masters at what they do (so much so in fact, that you've probably had no idea that Chyna and Tracey have been running the beer and wine programs respectively for nearly two years now with very little input from me!).

My 'official' last day in the shop is Saturday, July 18; stop by and say hi before then. After that, you'll have to join wine club to get your monthly dose of me. Thank you for investing your trust in me - in all of us - over the years. It has been an honor to serve as your personal wine whisperer and pint pourer.

Cheers, Amber

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Our Staff From left to right below: Kristine - this girl can get us out of a last minute staffing pinch, tell you everything about UVA sports, and drink you under the table.

John - a very familiar face around the shop. He's the one who has either taken your wine to your car or spent 20 minutes telling you about a new beer. He's also low key obsessed with arcade games.

Chyna - our number one beer enthusiast. She knows all the things about hops and yeast and can tell you pretty much anything you want to know about restaurant operations.

Lauri - also a get us out of a pinch employee, which is only rivaled by her mad Domino skills, rowing prowess, and impressive career.

Andy - our most senior staff member. Andy's spends most of his time teaching teachers how to teach history.

Tracey - our number one wine enthusiast. She is your go-to girl for selecting a bottle to meet your tastes or your friend's tastes or anyone's tastes. She's also a huge fan of VT, Broadway, and soccer.

Todd (back row) - a go-to beer guy with a passion for classical guitar (seriously, he's a doctor) and his brand new baby boy, Ethan.

Bill - our resident 'Pops' and owner of the shop. He's the reason you have a Wine Seller to visit.

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WHITE WINES white wines

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Fernanda Cappello Prosecco, Italy Established in 1970, the Fernanda Cappello estate is situated on 135 hectares. At the foot of the Friuli hills, protected from the calm and imposing Alps, the property is located on a flood plain, made up of dolomitic limestone fragments, which is ideal for vineyards. The Alpine breeze from Val Tramontina caresses and ventilates the vineyards, creating a micro-climate which is dry enough to produce healthy grapes, even if it rains heavily throughout the year. You can find large stones throughout the vineyards, which invaluable in creating the minerality in their wines.

Prosecco is a white grape variety of uncertain origin. If we want to give credit to Villafranchi, this variety came from the Trieste territory, probably taking its name from the town of Prosecco, where it was known under the name of Glera. It would later come in the Treviso area. It is also said that to Empress Livia Augusta was sent the grape in earthenware amphorae from the port of Aquileia. She credited Prosecco as "the most suitable wine for medicinal use" and was certain that it was this wine that allowed her to live to 82 years old.

For the rest of us, we know Prosecco as the soft, bubbly, Champagne alternative. It is thirst quenching, complements a variety of foods, and a great vehicle for everyday celebrations.

Tasting Notes On the nose you'll find notes of acacia and wisteria flowers, as well as pear, apricot, and peach. In the mouth, the wine develops progressively; it is fresh, lively, and full-flavored.

Try It With Perfect as an aperitif, the base of a Spritz (see recipes later in this book), or with a summer salad composed of prosciutto, peaches, melon, and toasted pine nuts.

Fun Fact Prosecco can only be made in Northeast Italy. Up until 2009, the grape was referred to as Glera. The Prosecco consortium got together and decided that the grape needed to be renamed to elimate doubt and confusion from buyers.

white wines

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Mesta Verdejo, Spain The Mesta was a powerful association of shepherds in Medieval Castile, controlling the routes for herding sheep across the country. The vineyards of Bodegas Fontonas are nestled deep in the land of the Mesta and are still passed over by flocks on their annual migration, a reminder of ancient rights and a cultural cue for continuing co-existence with nature. Through organic viticulture and respectful winemaking, the winery seeks to produce wines of great purity, reflecting the unique personality of our land and grape varieties.

They make their wines for drinking, not to win high ratings in tastings and competitions, which is an important distinction because ultimately, it means Bodegas Fontonas is making the wines they want to drink. The Mesta wines are made only from the most noble Spanish grape varieties and are always an authentic and pure expression of their origin and variety.

Produced from organically farmed vineyards in UclÊs (Castile, Spain), managed as an integrated ecosystem and studded with centenary oak trees. The region’s continental climate with sunny days and cool nights allows for intense fruit and excellent varietal definition, while retaining remarkable freshness. This wine is made from 100% Verdejo - one of the most notable white grapes in Spain.

Tasting Notes A crisp, aromatic white wine, showing a precise expression of the Verdejo grape. Bright, pale straw yellow, with intense, fresh notes of grass, fennel and white pepper. Dry but juicy on the palate, with excellent balance, and a persistent, slightly mineral finish. Excellent as an aperitif and with pasta, salads, poultry and fish dishes.

Try It With Excellent as an aperitif and with pasta, salads, poultry and fish dishes.

My personal favorite pairing for Verdejo is spicy fish tacos.

Fun Fact The Mesta, set up in the 13th century, is regarded as the first and most powerful agricultural union in Medieval Europe. The group purchased ranches up in the mountains after Reconquista and used the valuable merino wool they produced as a bargaining tool with the king.

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white wines

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Figuière Le Saint Andre Blanc, France The Figuière estate over looking the islands d'Or off the French Riviera. The 210 acre vineyard has been organic for 40 years and tended by the Combard family for about 30. They see themselves as stewards of the land, seeking to capture the vast aromatic complexity of this irreplaceable, protected natural environment with all its mineral potency. Basically, these are sun-drenched wines that express a love for the land of Provence.

Figuière is located in La Londe-les-Maures between Marseille and Nice with vineyards that lie just a few hundred meters from the Mediterranean Sea. “There’s a five-degree difference in temperature from our vineyards to those of the interior,” says Magali, “the freshness found in our wines is very singular to the La Londe region.”

Alain Combard purchased the property in 1992 after discovering its cool coastal climate and unique schist soils. “The schist in La Londe seduced my father,” says Alain’s daughter Magali, “schist and the sea make our style.” The family makes a variety of wines from native Provencal grapes in the tradition of the region.

Le Saint André White is intended as easy-to-enjoy wine with a soft profile made from 100% Rolle, a local name for Vermentino.

Vinified entirely in stainless steel tanks to give a wine with a clean profile and clear varietal expression.

Tasting Notes A fresh tasting, juicy, and easy-to-enjoy white wine. Aromas and flavors of peach, lemon, and wild herbs are accompanied by salty minerality.

Try It With Ideally suited to shellfish. Enjoy it with oysters or pair it with simple shrimp and herbed rice pilaf (recipe later!).

Fun Fact Vermentino is not a widely produced white grape. In fact, nearly half of all Vermentino is produced on the island of Sardinia.

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RED WINES 12

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red wines

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Lexicon Malbec, Argentina The Lexicon brand was created by Master Sommelier Fran Kysela about five years ago. The idea behind the label was to create 'textbook' versions of wines. So for Sauvignon Blanc, Kysela headed to Marlborough, New Zealand; for Malbec, he headed to Mendoza, Argentina.

In addition to selecting vineyards to truly expressed the terroir of the area, Kysela also sought of top notch winemakers in each region to produce the wine for him. Seems like a dream job, right?

Flying around the world to select the wines you think best represent a grape and a place. For Kysela, it is, but it also serves a great purpose.

Kysela Pere et Fils, a distribution and importing company based in Winchester, VA, was founded in 1994 by Fran. And Lexicon is one of the many wines that is represented here. Kysela, both the man and the distributor, are experts in the wine industry.

Awarded the coveted Master Sommelier award from the British Court of Mast Sommeliers in 1989, Fran has worked in the industry as a wholesale representative, wine steward, national sales director, and now importer and distributor of wine. He travels the world to educate others on wine and seek out products he can import back to the United States.

Lexicon Malbec hails from Mendoza, Argentina, where it is produced under this private label by the Chakana family.

Tasting Notes This Malbec offers a deep purple color with violet tints, complex plum, fig, strawberry, spices and floral aromas. Rounded and velvety tannins, excellent length with a distinguished character - an incredible value.

Try It With Excellent when paired with game, roasted red meats, pasta or pizza. For an excellent summer pairing, try grilled veggie and steak kabobs.

Fun Fact Malbec (sometimes called CĂ´t and Auxxerois) is from France, where it grows in the Sud-Ouest. Malbec gained fame by becoming one of Bordeaux's five blending grapes, however, the plant's poor resistance to heat and pests kept it from becoming mainstream in France. Instead, it took root in Argentina around 1868 where it was planted by a French botanist.

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red wines

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Bricco dei Tati Dolcetto d'Alba, Italy In the summer of 2006, Emanuele and Mary Beth Gaiarin purchased a modest vineyard covering a small hill in the heart of the Langhe growing region of Piedmont. The farm house, considered “new” by Italian standards, was built in the early 1800’s and some of the vines in the vineyard are almost as old. The previous owners and their ancestors made organic Dolcetto and Barbera wines from the grapes on the property for as far back as anyone in the village can remember. A small cellar on the property held eight 7,000 liter cement tanks and a 100 year old grape press.

For the couple, this was a dream come true. They decided to split their year between Washington, DC and their new home in Barbaresco. Here, they could oversee the winemaking and sustainable farming practicesm, while taking a break from their hectic corporate life. Emanuele Gaiarin, a native of the coastal Veneto region of Italy, and Mary Beth Gaiarin, a native of Washington, D.C., are also founders and owners of Siema Wines, a U.S. importer and distributor of fine wines from small, family-owned estates from all over the world.

Bricco​​Dei​​Tati, the Gaiarin family's Italian home, now produces a small amount of wine that is sold in our area. The​e​ state​​covers​​ just​ ​a​ ​little more​ ​than​ ​three​ ​acres​ ​on​ ​a​ ​hillside​ ​across​ ​the valley​ ​ from​ ​the​ ​village​ ​of​ ​Barbaresco.​ ​​ ​The majority​ ​of​ ​the​ ​vines​ ​are​ ​now​ ​ 80​​years​​old. It’s​​a​​spectacular​​place,​​rich​​in​​beauty​​and tradition.​​ The​ ​estate​ ​has​ ​been​ ​managed​ ​and cultivated​ ​fully​ ​organic​ ​and​ ​ sustainable​f​ or the​​last​​fifty​​years.

This 100%​ ​Dolcetto​ ​comes​ ​from​ ​80​ ​year​ ​old vines​ ​that​ ​grow​​ on​ ​the​ ​southwest​ ​side​ ​of​ ​their hill​ ​in​ ​Piemonte.​ Tasting Notes Rich with lively tannins, this is a perfect representative of traditional Dolcetto. Its characteristic odors of violets and aftertaste of bitter almonds are a true delight. It is bottled unfiltered and unrefined (some sediment is to be expected).

Try It With Enjoy with pasta dishes, like mushroom and pecorino in a cream sauce (recipe later!).

Fun Fact Dolcetto translates from Italian as the "little sweet one."

red wines

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Beauvignac Syrah Rose, France The Cave de Pomérols was founded in 1932 and has since then steadily grown over the years, turning into the cooperative winemaking space that it is now. A wine cooperative links small winegrowers together, purchasing their grapes to produce wine from a particular region. It has been a way for farmers to sell the fruits of their labors for centuries.

Following the merging with the Cave of Castelnau de Guers in 2003 and the Cave of Mèze in 2007, the subsequently extended vineyards of the Vins de la Famille de Beauvignac (Wines of the Beauvignac Family) are spread over 1,800 hectare. All of the vineyards benefit from a temperate Mediterranean climate with consistent temperatures throughout most of the year.

At present the Costières de Pomérols contract around 350 winegrowers who all have extensive knowledge and experience in this region.

This Beauvignac Syrah Rose comes from sun-drenched vineyards planted on the best terroir, selected for its physical and geographical characteristics, on clay and limestone hillsides called "costières." Located to the south of the Via Domitia, the terroir mainly consists of ancient terraces called ‘Costières’ – dating back to the Pliocene period. Vineyards are located only a few miles away from the Etang de Thau - a coastal lagoon that is situated between the port of Sète and Marseillan.

Tasting Notes Pink colored, firm in the style of a Tavel rosé, the wine shows strawberry aromas, candy notes on the nose and cherry and pomegranate flavors on the palate. The wine is silky, elegant, crisp and refreshing.

Try It With It gets no better than this: hot dogs. Truly. This wine was probably not meant to be a perfect match for hotdogs, but it definitely is.

Fun Fact To achieve the rich pink color of this wine, the juice was allowed to rest on the skins for eight hours prior to being separated and fermented.

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red wines

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Additional Red Wines These are the additional red wines featured this month.

Girardet Vineyards 14 Vines Blend Located in Rosebud, Oregon, the Girardet Vineyards are a family owned and operated property that was founded in 1970 by a school teacher and a rocket scientist who wanted more out of life than the day-to-day grind.

This medium-bodied, Rhone-style blend is incredibly versatile, consisting of the following 9 grapes: 30% Tempranillo, 25% Syrah, 18% Cabernet Sauvignon, 13% Marchal Foch, 7% Landot Noir, 3% Zinfandel, 2% Gamay Noir, and 2% Pinot Noir. It is complex and rich with notes of cedar, pipe tobacco, black tea, dusty spice cabinet, and pomegranate.

Mont Gravet Carignan This delicious red wine is produced from old Carignan vines grown in vineyards high in the hills of the Herault region of the Languedoc in the South West part of France. The calcareous soil with a sandstone base rich in nutrients and minerals that is found in this part of France is ideal for the Carignan grape.

Deep, dark color and lovely aromas of blackberries and figs.

The wine is full bodied and rich in flavor but elegant with a long fruit forward finish.

Perfect for barbecue or any grilled meats. Also wonderful with all cheeses. Pro tip: put a little chill on it.

Poggio Anima Samael Montepulciano d'Abruzzo In Jewish texts, Samael is better known as the ‘Angel of Death.’ It is believed that Samael is both good and evil in that he does the work of God but desires man to do evil. Samael is viewed as a seducer as was first spoken of in the Talmud as assuming the role of the serpent and tempting Eve in the Garden of Eden.

The correlation here is that Montepulciano can be a very alluring and seductive grape that lends itself to pleasurable drinking. That said, often time Montepulciano is simple, thin and insipid. In many ways it offers both the good and bad of wine.

Smoky black plum, earth and brown sugar on the nose, along with a hint of blackberry liqueur and mint. Sweet fruit, concentrated and yet refreshing, with an attractive note of dark berries and chocolate with lingering acidity. Finishes strong with pronounced tannins.

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red wines

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Cellar Selection This month's cellar selection is Biggio Hamina 'Biha' Eola-Amity Hills Pinot Noir. This month's wine club book was late because I have been waiting to hear back from Todd Hamina about some technical info with the Biha. Alas, I have not yet heard from him, and I need to put this month's club to bed so to speak.

According to Todd, Biggio Hamina Cellars is the result of pure luck. In June of 1996, Caroline Biggio moved from Aspen, Colorado where she worked as a line cook at The Little Nell to open a restaurant in McMinnville, Oregon. In September of 1996, Todd moved from Denver to McMinnville for a vineyard job. He had been working for a distributor, and they all assured him a low paying job in the vineyard, so he loaded up his old Volvo and moved out. In the first four hours he was in McMinnville, he'd found a job, a place to live, and met his Bride.

There is a magic to the wines of Biggio Hamina. 50% of that has to do with Willamette Valley, and 50% of that has to do with Todd Hamina. I've met him on numerous occasions, and there has not been a single one where he did not pour me some of the best Pinot Noirs I have ever had. There has also not been a single occasion where he did not randomly burst into tears, get completely ten sheets to the wind drunk, or spend at least fifteen minutes explaining how amazing his wife is and how lucky he is to have her.

When I visited his tasting room in McMinnville, I was with my distributor and a few other clients. There were ten of us. Todd had cooked a five course meal for our group to enjoy in his cellar.

The thing is, he forgot to cook the salmon. He realized it when he began to serve that course. Then, he dropped the salmon, and the group of us ended up scrubbing down his kitchen while he poured wine and talked about his Caroline Pinot Noir being his great symphony... not unlike Beethoven and The Fifth. I sent a message that night to a friend. It was 2:30 in the morning in Oregon, and it simply said "Todd Hamina is the Kanye West of wine." I still believe this. Even with Mr. West's recent announcement that he is running for president. As crazy as you think he is, Todd Hamina is crazier, but there is a wine genius lurking behind that exterior.

Biggio Hamina is Todd's life project. He works in the moment, listens to the vineyards, respects the fruit. He consistently uses whole cluster fermentation, native yeasts, and neutral oak in his cellar. According to him, he makes wines in a bare bones style to reflect terroir and fruit.

This Biha Pinot Noir is going to be brighter and fresher than likely any other Pinot Noir you've ever had. You'll find notes of freshly harvested wild red and black berries, szechuan peppercorn, and slight hint of cinnamon. It is balanced and delicious.

red wines

The Nitty Gritty Alcohol: 13-ish % Vineyard Sources: organic vineyards from Eola-Amity Hills Fermentation: whote cluster, spontaneous Aging: for some months in neutral oak - see note about Todd's lack of response How to Pair, Pour, and Store Pair: Ginger baked salmon with steamed bok choy and shiitake mushrooms.

Pour: Will benefit from being allowed to open up in your glass after pouring.

Store: Drink now through 2027

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SUMMER ADVENTURE Summer Adventure

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How to Have an Adventure when You Can't Have an Adventure This summer is calling for all kinds of adaptations thanks to our not-so-good friend Covid 19. Here are some Wine Seller tested an approved ways to beat the heat and the boredom without putting yourself at too much risk.

Visit a Local Winery We're no stranger to winery tasting rooms throughout Virginia, and we're lucky enough that most are within a couple of hours of us here. Since Spring, here is a list of the places we've visited and enjoyed: Barboursville Vineyards - Tracey Tracey and her family headed up to Barboursville for an afternoon of adventure in early June. She reported back that they are allowing picnics on property; there are tables around the ruins, the Allegrante meadow, and the Barboursville family cemetery. She recommends the cemetery because it's a quieter spot that is often less frequented.

Palladio is offering picnic lunches, but we recommend calling ahead. If you want to get super fancy, The Library is offering flights and cheese boards on the patio.

Reservations and masks are required.

Our suggestion: pack a picnic, drive to Barboursville, buy a bottle of chilled Allegrante rose or sparkling rose, and head to the cemetery for the perfect al fresco lunch. Bonus points if you get your picnic at The Market at Grelen (as well as some pick-your-own fruit) and take a little hike over to James Madison's Montpelier.

Barboursville Vineyard: (540) 832-3824 The Market at Grelen: (540) 672-7268 SummerWind Vineyard - Bill Bill and Nancy actually visited SummerWind in February with their daughter, but have raved about it non-stop since. The relatively new winery is situated in Historic Smithfield; don't worry, the wines are actually made by Michael Shaps at his winery near Charlottesville.

The winery is currently offering flights and bottle sales for consumption at picnic tables on the property. The converted farm house is incredibly charming, and the staff is welcoming. We recommend the Tormentor's Red blend, Cabernet Franc, and Sparkling Rose.

Our suggestion: hop on the Jamestown-Scotland Ferry for a leisurely drive through Surry County toward Smithfield. Visit historic Main Street to grab a bite from Taste of Smithfield and finish your day with either a pint at Wharf Hill or a cocktail on the back patio at Smithfield Station. Bonus points if you visit Windsor Castle Park for a little outdoor recreation.

SummerWind Vineyard: (757) 357-2173 Taste of Smithfield: (757) 357-8950

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Upper Shirley Vineyards - Amber Full disclosure: I haven't actually been to Upper Shirley yet, but I'm going this coming weekend and am incredibly excited about it.

Here's the deal, Upper Shirley opened a couple of years ago to absolutely rave reviews. The wine (once again made by Michael Shaps) is fantastic, and the on-site restaurant is apparently a must visit for trips out to that end of Charles City.

For now, Upper Shirley is open Wednesday - Sunday from 11 am to 5 pm. They are offering picnic menus from their restaurant from 11 am - 4 pm. The property is huge and absolutely stunning with crazy views of the James River. Grab a snack, visit the tasting room to purchase a bottle, flight, or tasting kit, and settle in for a beautiful afternoon.

Our suggestion: take a slow drive up Route 5 with the windows down and your favorite tunes blaring. Snag a bottle of the Viognier or Petit Verdot from the tasting room and find a shady spot to enjoy it on property. Bonus points if you hit the winery up on a Saturday when they have a special food menu and live music.

Upper Shirley Vineyards: (804) 829-9463

Upper Shirley Vineyards is perched above the James River in Charles City County.

Summer Adventure

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Get Outside Going outside is hands down one of my favorite stress busters. Maybe you've not been camping for a while or maybe you're already an avid camper. Either way, the Great Outdoors provides a low risk environment for all of us to do something.

Kerr Lake State Park - Henderson, North Carolina We discovered Kerr Lake last summer, and it's now our new favorite place to glamp. Glamping is what happens when you transport enough stuff with you to your campsite that it feels like you haven't even left home. This is when we use the 9' by 15' pop up tent and queen air bed with cot frame and nightstands. There's also a rug. And there may or may not be a decorative battery operated chandelier.

Kerr Lake has fishing, swimming, and trail opportunities. It's a quiet, lovely area that seems to be a bit more quiet this summer. It is recommended to still maintain proper social distancing and wear a face covering while at the park.

Two and a half hours by car. Campsites average $25 a night.

First Landing State Park - Virginia Beach, Virginia Pop towards the coast and visit an often overlooked Virginia State Park for an afternoon of sun and sand. As the story goes, this is the first spot where English colonists landed before heading up the James River to our hometown. Long before the English and modern cargo ships of today navigated these waterways, indigenous people cruised through the Cypress swamps on dugout canoes. Legend has it, Blackbeard even hid out in the narrow waterways for a while to avoid capture.

With over 20 miles of trails and a mile and a half of sandy bay frontage, First Landing has a lot to offer visitors. If you're interested in extending your stay, cabins and campsites are both available for rental. At this time, face coverings are required in all public areas where social distancing cannot be maintained.

Two-ish hours by car pending traffic. Cabin rentals start at $175 a night for non-residents.

Shenandoah National Park - Luray, Virginia Sometimes, I don't think we know how lucky we are to live in Virginia. From the beach to the Appalachian mountains, we can pretty much do it all here. One of our favorite pastimes is to take a cruise up Skyline Drive. Not only is the winding moutain road spectacular, there are also hundreds of trails for hiking and incredible photo and picnic opportunities along the way.

The park is in Phase Two now, which means Big Meadow Lodge and camping are back on the table. If you've never spent the night on the Skyline Drive, you don't know what you've been missing. Big Meadow is the most incredible place to see the stars on a clear night on the East Coast.* In addition, there are great 'stopping' points like the tiny town of Sperryville, which is come to Copper Fox Distillery's original location, Pen Druid Brewery, and some great small country markets.

Two and a half-ish hours by car. Spend the day driving. $30 entrance fee (per vehicle).

Summer Adventure

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THE FOOD The Food

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Shrimp and Herbed Rice Pilaf A clean fresh simple dish to pair with an Vermentino or to enjoy on a warm, summer night.

1 cup basmati rice 1 fennel bulb, cored, outer layer of leaves discarded and chopped 6 tablespoons extra virgin olive oil 1 small/medium white onion, minced 2 medium garlic cloves, minced 2 good pinch Piment d' Espelette 2 cups roma plum tomatoes, seeded, cored and chopped 1 cup dry white vermouth* 1 and 1/2 cup chicken broth 1 lb shrimp I used Trader Joe's Wild Argentian Shrimp 6 tablespoons fresh parsley and mint, finely chopped 1/2 cup feta cheese, crumbled 1 lemon, cut into wedges * Don't ever cook with a wine that you won't drink. Look for a good quality, dry vermouth here.

Instructions 1. Rinse rice in a strainer until the water runs clear. This is important to remove starch, which can cause rice to become gummy while cooking.

2. In a large sauté pan over medium high heat, add 3 tablespoons of oil olive. After a few minutes, add fennel and onions sauté until soft but not colored. Add the garlic and Piment d' Espelette, continue to sauté for another 2 minutes, and then add tomatoes. Sauté for another 2 minutes. Add the rice and stir to combine.

3. Pour in the vermouth, bring to a boil and reduce liquid by half. Add chicken broth and bring to a boil. Reduce heat to low and simmer until rice is tender and the liquid is absorbed about 20 minutes.

4. About 10 minutes before rice is done, in a large sauté pan over medium-high heat add the remaining 3 tablespoons of olive oil. After a few minutes, add the shrimp and sauté until pink and cooked through on both sides (you may need to do this in two batches). Season with salt and pepper.

5. Gently mix the herbs into the rice. To serve, spoon rice on to a large platter, arrange the shrimp over the rice and sprinkle with the crumbled feta cheese. Add lemon wedges to squeeze lemon juice over the rice and shrimp

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The Food

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Creamy Mushroom Pasta This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.

8 ounces uncooked pasta (I like fettuccine or linguine) 1 tablespoon butter 1/2 tablespoon olive oil 7 ounces mushrooms (I used cremini mushrooms) sliced thin 2 cloves garlic minced 1/3 cup dry white wine 2 dashes Italian seasoning 1 teaspoon lemon juice 1 teaspoon flour 1/2 teaspoon Dijon mustard 1 cup heavy/whipping cream Salt & pepper to taste Fresh parsley chopped, to taste Freshly grated parmesan cheese to taste (optional) Instructions 1. Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.

2. Meanwhile, add the butter and oil to a skillet over medium-high heat.

3. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.

4. Take the mushrooms out of the pan and set aside.

5. Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.

6. Stir in the cream and let it simmer for a couple of minutes.

7. Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit.

Season sauce with salt & pepper as needed.

8. Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.

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Farm Stand Summer Veggie Bowl These summer vegetable bowls are loaded with some of the season's best ingredients.

They are pretty versatile and should work well with any wine you want to pair it with.

Roasted Veggies & Quinoa 3 1/2 tablespoons olive oil 1 small summer squash, sliced into thin rounds 1 small zucchini, sliced into thin rounds 1 small Japanese eggplant, sliced into thin rounds (or any small eggplant variety) 1 pint cherry tomatoes salt and pepper 2 cups cooked quinoa (or any grain of choice) 4-5 squash blossoms, chopped (optional)

Basil Tahini Sauce 1/2 cup packed fresh basil, roughly chopped + additional for serving 1/4 cup tahini 1 clove of garlic, minced 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice 1 teaspoon honey pinch of cayenne pepper 1/2 cup water salt and pepper to taste

Pan Fried Chickpeas 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1 tablespoon nutritional yeast (optional) 1/4 cup olive oil 1 (15 ounce) can of chickpeas, drained pinch of salt Instructions 1 .Preheat the oven to 425F. Toss all the vegetables with the olive oil and place on a rimmed baking sheet. Sprinkle with plenty of salt and pepper and roast until the veggies are tender and lightly browned, about 20-23 minutes. Toss halfway through cooking.

2. Prepare the chickpeas by tossing the spices, nutritional yeast, and salt in a bowl. Set aside.

Heat the oil in a large skillet over medium high heat. Add the chickpeas and sautĂŠ, stirring frequently, until golden and crispy, about 15-18 minutes. Use a slotted spoon to transfer the chickpeas to a paper towel lined plate to drain. After the chickpeas have drained add them to the bowl with the spices and toss to coat.

3. Prepare the sauce by whisking all the ingredients together until smooth and creamy. This works best with a blender or small food processor. Taste and adjust seasonings as needed.

Add more water to thin the sauce if need be.

4. Toss the roasted veggies with the cooked quinoa and squash blossoms (if using). Divide between bowls and drizzle with the sauce and top each portion with the fried chickpeas.

Garnish with minced basil and season to taste with salt and pepper.

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WINE COCKTAILS: BECAUSE WHY NOT? W i n e C o c k ta i l s :

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The Spritz An Aperol Spritz is my absolute favorite wine cocktail and I will always, always, always take one if offered. I'm including the recipe for a traditional Spritz below, as well as a few variations that I've enjoyed over the years.

Traditional Aperol Spritz From Aperol: "The orange is unmistakable, a vibrant color which lights up your toasts and adds joy to the moment. Everything else is brought to the table by the inner lighthearted spirit of the Aperol Spritz: the spirit that makes people spontaneously come together and sparks nothing but good times. This spirit is also unstoppable: it's hard to hold back from enjoying a toast with friends, one orange sip at a time."

The Preparation 1. Fill a wine glass with ice.

2. Pour equal-ish parts Prosecco and Aperol into the glass. It's important to pour the Prosecco first so that the Aperol doesn't settle to the bottom of the glass. For me, I like a ratio of 2 oz Prosecco and 1.5 oz Aperol.

3. Add a splah of club soda. My favorite is Q, which comes in convenient 8 oz cans.

4. Garnish with a slice of orange. Bonus points for blood orange.

The Aperol Spritz was born in Veneto, Italy and is celebrated as an aperitif ritual in most of the country. In particular, cities like Verona and Venice are known for their cicchetti, which is equitible to a cocktail hour. One stands at the bar and orders a Spritz and several small dishes of foods like olives, tapas portions of local dishes, and small sandwiches. It's the kind of ritual I wish we celebrated more regularly here.

Variations For a less sweet Spritz, substitute Campari for Aperol.

For something a little different, try the Aperol Mule - a traditional Moscow Mule (vodka and ginger beer) with a half to full ounce of Aperol. It adds a beautiful citrusy kick.

Wanna get really crazy? Add an ounce of Aperol to a hefeweizen. Same concept as adding an orange slice only waaaaaay better.

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Sangria Screams Summer I know. It's not a popular opinion, but hear me out: Sangria is basically an adult version of fruit punch, and we should all love fruit punch. There are so many different ways to make sangria, that I have never, ever made it the same way twice. My favorite version? It was the 18 L batch of sangria I made for my wedding: really delicious white wine, really delicious Spanish dry vermouth, Cointreau, white grape juice, and chunks of frozen fruit. The bonus? It wasn't really sweet because the key is in your base ingredients. Don't like sweet? Don't use sweet wine or vermouth. Simple really. Read on for some of my favorite sangrias!

Watermelon Sangria No one will be able to resist this summer sipper!

7 cups cubed, seedless watermelon 1 bottle of super dry rose 1 cup of an off dry white vermouth (like Dolin Blanc!)

1/2 cup Cointreau or Grand Marnier 1 medium lime, sliced 1 medium orange, sliced The Preparation 1. Put six cups of watermelon in the blender and blend on high until smooth. Strain the juice through a mesh strainer into a large pitcher. (This is the real secret!)

2. Pour the wine, vermouth, and Cointreau into the pitcher.

3. Stir.

4. Add in additional fruit (watermelon, lime, orange) and chill for four hours.

5. Enjoy!

Variations For a classic red sangria, follow the basic recipe above omitting the watermelon and using the following: Spanish Garnacha, good sweet or red vermouth, pomegranate juice, and brandy.

For an inventive twist, try a Thai Basil Sangria. Make a simple syrup over heat using equal parts sugar and water, add thai basil, lemon, and orange slices as it cools. Allow to infuse for a half hour, then discard the solids. Combine your syrup with a bottle of Vinho Verde, a few ounces of brandy, and a few ounces of fresh, pulp free orange juice. Pour over ice and top with club soda.

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