STLwinegirl

Changing Blogs!

2011-12-27T18:18:00.003-06:00

Sorry I have been so bad at updating here, so I have decided to change over my blog to Tumblr.

Visit my new space at
stlwinegirl.tumblr.com

Eventful April

2011-03-31T12:53:00.008-05:00

April is going to be a busy month all around.
New projects, weekly events, and a 30th birthday will make for a memorable month! ;)

On the Stands...

FEAST Magazine: April "On the Shelf" Wine Picks from STLwinegirl

St. Louis Small Business Monthly: STLwinegirl featured as one of the Top Young Entrepreneurs of 2011

Around Town...

April 1-3 - DrinkLocalWine.com Conference
Wine Dinners, Winemakers, Seminars, Twitter Taste-Offs, Winery Visits....

April 1-3 - U.S. Barista Regional Competition

April 3 - Grape Arts XIX - A wine tasting and art auction event!
STLwinegirl will be acting as a table host and pouring the following wines from local distributor Harsha Wines
NV Domaine St Vincent Sparkling (New Mexico)
09 Scarpetta Pinot Grigio (Friuli, Italy)
08 Pietra Santa Chardonnay (Cienega Valley, CA)
09 Pinol Ludovicus (Terra Alta, Spain- Blend of Garnacha, Tempranillo, Syrah, Cab)
07 Cantina Tollo "Valle d'Oro" Montepulciano d'Abruzzo
09 Domaine de la Bastide "Les Figues" Cotes du Rhone
All wines available locally in restaurant and retail, feel free to contact me for more info!

April 5 - Food and Wine Pairing Class: "Classic Pairings"
Provisions Gourmet Market, Creve Coeur
They've stood the test of time, now you be the judge!
Champagne and Caviar - Eggs Benedict Style
Chicken and Chardonnay - Creamy Chicken Crepe with Spinach
Pork and Pinot Noir - Breaded Tenderloin with Wild Mushrooms
Lamb and Bordeaux - Lamb and Potato Knish
Chocolate and Port - Sweet Chocolate Tart and Savory Blue Cheese

April 11 - Wine Class: Spring Wines Under $15
The Wine and Cheese Place, Clayton
Celebrate sunshine and green grass with a great glass of wine without breaking the bank!

April 12 - Wine Class: Cali-Franco Face-Off "Chardonnay and Pinot Noir"
Bottle Cellars, South County
Explore the differences of Old World and New World winemaking through two classic varietals.
Register in store or by calling (314) 846-5100

April 14 - Luncheon: Web-preneurs
Learn how to create and develop your online brand.
Lucas Park Grille, noon

April 15-18 - STLwinegirl Birthday Celebrations in New Orleans
Follow STLwinegirl on Facebook and Twitter for updates, photos and reviews of all things food, wine, cocktails and travel! A blog post will follow (give me a few days to recoup though! haha)

April 21 - Feast Magazine Tasting with STLwinegirl Angela Ortmann and Publisher Cat Neville
Bridge Tap House and Wine Bar
This event is now sold out

April 25 - Wine Class: Wines of Washington
The Wine and Cheese Place, Clayton
One of the hottest domestic regions of the year!
Join us as we explore Riesling, Chardonnay, Syrah, Cabernet Franc and more!

April 26 - Wine Class: Beyond the Bubbles!
Bottle Cellars, South County
Champagne, Sparkling Wine, Cava, Prosecco... what does it all mean?
Register in store or by calling (314) 846-5100

April 27 - A unique food and wine experience - TBA ;)

On the Web and Waves...

EVERY WEDNESDAY: Read STLwinegirl's online exclusive Quite the Pair column for Feast Magazine, where she dines at local restaurants, chooses a special dish and pairs wines/beers/cocktails from their list to maximize your enjoyment!

EVERY SUNDAY: Get even more pairing info when STLwinegirl joins The Dennis George Show live on the radio each Sunday night around 8:15pm on KTRS 550AM.

A few dates still remain for In Home Tastings - an impeccable evening of food, wine, fun and laughter. The perfect choice for birthday celebrations, anniversary dinners, bridal showers, engagement parties, or just a darn good reason to gather family and friends!

SIGN UP to receive the STLwinegirl E-Newsletter today!

Friday Night Musings

2011-03-25T20:02:00.003-05:00

Opting to stay in for the evening, I found myself musing over a few different items and thought I would share...

#1) After the early week high temperatures, St. Louis had a dip into cold with a bit of snow today. Not willing to waiver my excitement for Spring, I decidedly opened a bottle of rosé with my small meal of chicken apple sausage, smoked gouda and whole wheat crackers. While you may have heard me say it many times, pink wine is not just for warm months! It's a great pairing wine and an enjoyable sipper any time of year.

#2) I spent a little time catching up on the new Daily Grape web series from Gary Vaynerchuk. For those familiar with Wine Library TV, Gary V has launched a new, daily wine tasting video blog. Daily posts of about two wines are concise, informative and fun. No one can deny his appeal and ability to talk "real" with consumers, I not only learn a lot from him in wine, but web and business as well. Smart guy, good wine... Enough said.

#3) I have countless subscriptions to food and wine magazines. On top of my local reads, I am usually a good month behind on getting through all of them. But, none the less, I love them. Of course, not all of the content is new to me but it is always fun to read a new perspective. Plus I get to drool over the many wines and recipes that grace the pages. So far this month, I can't stop thinking about the Grilled Cheese and Fried Egg Sandwiches in the April issue of Bon Appétit. Pancetta. Sourdough. Provolone. Fried Egg. Yep, I'm in.

As I resume my night of "nothingness," I encourage you to share your weekend wines, recipes and finds.

March Madness with STLwinegirl

2011-03-07T15:09:00.003-06:00

No, really, this is the kind of "March Madness" EVERYONE can love...

In my anxiousness to get winter over with and fly through March, I have decided to offer great discounts on STLwinegirl events! What better way to get rid of the winter blues and get excited about all that Spring will bring than with a celebration of food and wine? Whether it's getting together with friends and family or entertaining clients and colleagues, STLwinegirl tastings are both fun and educational!

So let's get to the deals:

The STLwinegirl In Home Tasting
One of the most highly sought-after events from STLwinegirl!
A dinner party for you and your favorite people ~ four courses with four perfectly paired wines and the best part? You don't have to do ANYTHING! I bring the food, the wine, the glassware, the dishes, the utensils... everything!
No prep! No cooking! No cleanup!
Regular rates start at $40 per guest (parties of 8 or more)
MARCH MADNESS rate: $30 per guest - a 25% savings!
Current available weekend dates: March 11, 12, 18, 25, 26

Company Happy Hour Event
A tasting of light appetizers with paired wines for you and colleagues or clients!
No kitchen required and can be served in both a sit-down or casual mingling environment.
Once again, STLwinegirl brings everything you will need to wine and dine your guests at the venue of your choosing - office, meeting space, etc.
Perfect for entertaining your best clients, attracting new ones or celebrating your employees and their accomplishments!
Regular rates start at $25 per guest (groups of up to 10, 20 or more!)
MARCH MADNESS rate: $20 per guest - a 20% savings!
Current available weekday dates: March 14, 21, 22, 23, 24, 30

These rates are first come, first serve!
Please contact me at angela@STLwinegirl.com for availability and to confirm your event.

Looking Back on Two Years of STLwinegirl

2011-02-26T14:50:00.013-06:00

I guess it's only fitting that I end my four month hiatus of blogging with an anniversary post...

This weekend marks two years that I have been actively pursuing my brand as STLwinegirl. While my experience and projects go back so much further than that, it was this weekend in 2009 that I made the full leap into my vision and started working toward my goals for the business. I really wanted to take the time to not only share some of my appreciation, highlight some important people who have been integral, and also share some of my up's and down's of these past couple of years.

The first thank you obviously has to go to my family. They didn't scoff or doubt me when I presented my idea of "STLwinegirl", they instead did anything they could to support it. In fact, my sister was the first person to throw an officially STLwinegirl In Home Tasting so that I could play with ideas, hone my skills and develop this concept, whatever it was. They are the people I turn to on a daily basis to get me through this roller coaster of entrepreneurship. Without them, I would be lost (and broke!). I love them and I know I will have them by my side no matter what happens. There aren't really words you can't put to that.

As you may have in today's Facebook and Twitter posts, the last 730 days have seen some major accomplishments, but no business grows without some trips and falls. Being an entrepreneur can be one of the most rewarding experiences in the world, but you also have to build the strength to handle the "no's" of the world and the criticism that naturally comes when you really put yourself out there. I have had to learn balance. I can't do everything. It is impossible to attend every tasting, every networking event and meet with every person that contacts you. You just try to work hard, believe in yourself and your business. On the flip side, you also learn to take advantage of fortunate opportunities because as they say... you never know what can happen.

I could not be more thankful for the thousands of people that have shown me support through social media. The use of these outlets was where I started. With the lack of capital and the need to show people who I am and what I do, sites like Facebook and Twitter could not have been more helpful. As the STLwinegirl pages inch toward 1500 FB fans and 3000 Tweeps, I want you to know that these daily interactions are as much a part of my routine as my morning coffee. In a spectacular twist, I have recently received recognition for my use of social media. In January, The Riverfront Times awarded my "Best Use of Facebook to Promote a Personal Brand" and then in February, Metromix named me one of St. Louis' Top Ten Tweeps, with a video segment to boot! I have also just learned that I am being named one of the Top Young Entrepreneurs of 2011 for St. Louis Small Business Monthly. More details to come, but you can only imagine my excitement...

The last couple years have taught me so much in terms of business and of friendship. These worlds often collide for me. Friends have become colleagues and clients have become friends. The support I have received from my food and wine friends from around the country has been amazing! They know me, they know my background, they know what I have been through, they have seen my work in multiple arenas of the food and wine world. Jennifer M, Rachael and Dustin W, Johanna V, Leslie L, Amy L, Kristy U - your efforts never go unnoticed and the distance between us could never change a thing! I miss you, I respect you, I love you.

Being a relative "newcomer" to the St. Louis culinary scene back in 2007, it was nice to have my touchstones of those who came up through ranks with me in California and so forth. They know what rigorous training I have been through - from being ultimately terrified in my first wine class to passing tests along my colleagues. I can't say I did everything gracefully, but I did it, whole heartedly. The passion for this kind of work is strange. A love for food and wine does not always equal a love to serve others. That part is a "gift." Quotation marks emphasize the multiple hats (ahem, personalities) one must play to be a food service industry employee. No matter the city, patrons vary and we all know and learn how to manage it, from friendly and attentive to quietly professional and stand-off-ish. Of course then, I now have my local loop. A varying scale of industry and non-industry, business owners and stay at home moms. I appreciate every one of them and what they bring to my life. The change of lifestyle, surroundings and industry wasn't the easiest for me, I am the first to admit, but I am so lucky that I found people that understood my transition and welcomed me back.

Because I am sure he would just hate it if I went on and on about him, I will just simply say that I am a very lucky woman to have a man that supports what I do, no matter what. Believes in me when he sees that I might be starting to doubt. That shows up when I need him and knows how to hold his own at any situation or at any event that I throw him in to. He lets me be me and fully understands the handful he got himself into (haha!). He is the first person I call with the great news and the first ear to hear when something didn't quite go my way. I couldn't be more grateful. I can only hope he knows it.

One of my most cherished relationships came from both a personal and business experience. Taran Hensley, the president of local gourmet company Mom's Originals. We met through our boyfriends four years ago, but it was the commonality of being budding entrepreneurs that solidified our friendship. It means a lot to have someone that can understand both sides of your worlds. We share the triumphs and the failures. We bounce ideas off one another and give feedback on what we see the other doing. We attend networking events together but we also know how to go out and leave work behind us :) It really is a friendship that is accepting of hopes, dreams, successes, failures, truth, brutal honesty and criticism. I hope all of you have someone you can rely on and turn to like this.

On a positive note, one of my childhood dreams was fulfilled in the last year. My answer as a child to "What do you want to be when you grow up?" was always "a writer" - following the path of food and wine didn't exactly seem to be on the same track as journalism. Then last spring, I had the amazing fortune to develop a relationship with Catherine Neville. Her presence in food and wine media for St. Louis is astounding. When I got a call from her asking me to be a contributor for her new publication FEAST, I was beyond floored. The opportunity to write about the subject I love... are you kidding? Not to mention, she was willing to give me the chance to show off my personality and business by hosting tastings for the magazine. I often tell her she is the hardest working and busiest person I know. But, you should know, one of her most outstanding qualities is her grace. Through the launch of a new magazine as well as every event and meeting she has to attend, you will never see her lose her cool or appear stressed. She has become a major role model for me and I look forward to the future with Feast. The other women that have made a difference for me as I learn the world of print and online media are Managing Editor Brandi Wills, Online Editor Kristin Brashares and Art Director Lisa Triefenbach. These ladies are my go-to gurus of everything when I am trying to put pen to paper (ok, ok, fingertips to keyboard...). They are truly talented and I don't know what lottery I won to have the opportunity to work with them.

Throughout my journey to today, I have also encountered judgment, both positive and negative. I realize not many people choose to speak about the criticism they receive but being the person that I am, I willingly share my experiences. Whether it be someone questioning my knowledge/experience or my clear goal to reach every level of wine consumer, I keep my head held high, knowing that I do what I do because I love it, I am passionate about it, I believe in it and, you know what, I am good at it. We don't all have to agree with one another and we don't have to love every idea that someone has, but I don't personally understand the need to disparage an individual who is just trying to make their dream a reality. Another obstacle that has surprised me along the way is the duplicating of ideas. Of course we know that competition is natural and inevitable. I suppose it becomes a little more real (and in all honesty, hurtful) when you watch it happen to you. Watching my events, my words or even my taglines replicated can be very hard. However, I know the business I am in. This is something I just need to get over, plain and simple. I'm working on that :) It must be a good idea if someone else wants to copy it, right?

What does all of this rambling lead to? Well first, that I plan on continuing what I am doing. I have many ideas that haven't even been brought to fruition yet. I hope people want to see more from STLwinegirl and I look forward to developing more projects and relationships in the coming year. I love, Love, LOVE my job. I enjoy both the challenge and the privilege that comes with it. I will accept the good with the bad. I will work hard to reach a new audience with every event, article and tasting.

At the end of the day, I want everyone to know that I do not take myself too seriously. I know the business I work in is a luxury. I know that not everyone embraces it and not everyone understands it. I realize that people like me get the reputation of being snobby or intimidating. Don't get me wrong, I love to geek out with the best of them. I get excited over truffles, pork belly and an innovative reduction. I get giddy over a bottle of vintage champagne or funky old Rhone wine. I love dining in new restaurants, tasting any concoction of food a chef would like to throw at me. I more than willingly drink cocktails made up in excess of ten ingredients or more.

BUT I also find supreme bliss in take out food and a great bottle of $12 wine. And most importantly, I know it's about pleasure and passion. It's what you enjoy. Don't drink or eat something just because someone tells you to. Its good review, exorbitant price tag or high rating does not equate to your personal enjoyment. Everyone is different. I would just like to be there on the ride with you and share my knowledge as you find your niche.

Thank you for two outstanding years!

Living and learning with every sip,
Angie

P.S. Good thing it's National Open that Bottle Night --- need something great after that post... heehee

CHEERS!

The "Other" Side of STLwinegirl

2010-10-05T10:31:00.004-05:00

You know about my events, but I thought I would share with you some of the other projects I am involved in...

Steven Becker Fine Dining, who runs the two Nadoz Cafe locations, are opening a new wine bar next door to their Boulevard location in Brentwood. Vino Nadoz is scheduled to open later this fall. STLwinegirl is consulting on spacial design, interiors, staffing and menus. An exciting new development for this successful culinary business and I am thrilled to see the outcome!

Nosh St. Louis opened in Maplewood this summer and specializes in Mediterranean small plates and sandwiches. They have recently added new fall items as well as larger dinner entrees. With this, STLwinegirl is creating a new wine program for the restaurant including new glass pours, bottles and specials! Stay tuned...

And, of course, I am a contributing writer for Feast Magazine! I have my monthly print column "On the Shelf" as well as my weekly online exclusive column "Quite the Pair" - I also host the monthly wine tastings for the publication at different St. Louis Originals restaurants.

As you can see, STLwinegirl is more than just public and private events... industry consultation, sommelier services and freelance writing are a few of the other services provided.

Contact STLwinegirl if you need any assistance with your event, business, etc.

STLwinegirl on Show Me St. Louis

2010-09-27T17:58:00.005-05:00

So last week, I was so fortunate to be contacted by Show Me St. Louis, the lovely Dana Hendrickson was interested in featuring me as a spot on the show! As you can guess, I was BEYOND thrilled!

My In Home Tasting is probably my most requested and most unique services. I am the only business in town that comes to your home (or office!) to cook you a full FOUR course meal paired with FOUR wines. I have always felt that the most difficult part of having a gathering at your house is to "be the host." Constantly worrying if there is enough food, if everyone has something to drink, cleaning up, etc. My goal is to take all of that worry away. I bring everything. No, really... EVERYTHING! Food, wine, plates, utensils, glassware, cookware, napkins, etc. I host the dinner party FOR you. It can be as casual as a group of girls lounging around the living room, eating, drinking and laughing or as formal as a sit down dinner of couples. We swirl, smell, taste and talk about the wine, the food and the pairing. It's meant to be fun, interactive and educational - much like most of the events I do.

Two of the most appealing parts to this event... Number One - you have nothing to clean up after. I show up with it all, I leave with it all. You barely have to run a dishwasher after I leave. Number Two - I am not there to sell you anything. No, I don't have cases of wine or books of recipes in my car waiting to have your guests purchase. Unlike many "in home" events, there is pressure and incentive for attendees to buy products or book an event themselves... not here. All I want is to give you and your friends/family/colleagues/clients an EXPERIENCE! The rest should speak for itself. That being said, I only use products that can be found locally. So, if you like one of the wines, I can tell you where to buy it and for how much. That's it.

Check out the spot and let me know what you think. I think this is a great option for your holiday needs. How many parties do you have to throw this season? Make it easy on yourself and let STLwinegirl do all the work :)

STLwinegirl on Show Me St. Louis - Monday, September 27, 2010

Hope you enjoy and I look forward to seeing you at an event SOON!

Tasting the Unknown - September Feast Happy Hour Tasting at Araka Restaurant

2010-09-27T11:23:00.013-05:00

Feast Magazine and St. Louis Originals
Happy Hour Wine Tasting with STLwinegirl

September 23, 2010

Each month STLwinegirl and Feast Magazine publisher Catherine Neville host a wine tasting at a different St. Louis Originals restaurant. The wines chosen are based on one or more of the wines that Angela Ortmann writes about in the publication's On the Shelf column. Attending guests must RSVP to the event as space is limited.

September's tasting took place at Araka Restaurant in Clayton. Our theme this month was about showcasing some rather "unknown" wine varietals. Guests were seated in a portion of the main dining room and given tasting notes. Angela led the group through the tasting and presented information on the varietals and wineries. Collectively, the group tasted the wines individually and discussed them while Chef Steven Caravelli sent out niblets to pair with each.

~
2009 Terredora Falanghina, Italy
Olive Oil Hummus on a Pita Chip
Aromas of quince and pear. Fresh and clean with good structure
and acidity. Notes of floral on the finish.
Food Pairing Idea: Herbed Goat Cheese
Araka Pairing Dish: Prince Edward Island Mussels

2007 Vina Mayor Verdejo, Spain
Sockeye Salmon Tartare with Creme Fraiche, Red Onion and Dill
Tropical fruits and ripe peaches. Medium body with lingering acidity.
Stone fruit flavors.
Food Pairing Idea: Grilled Salmon
Araka Pairing Dish: Cauliflower Agnolotti

2006 Gerard Bertrand Corbieres, France
Mushroom "Cigar"
Blend of Grenache, Syrah, and Mourvedre.
Smells of cherry and plum. Spicy and herbal.
Food Pairing Idea: Cassoulet
Araka Pairing Dish: Seared Duck Breast

2007 Juan Gil Jumilla, Spain
Flat Iron Skewers with Balsamic Steak Sauce
Monastrell grape. Dark fruit with hints of smoke and leather.
Wild berries and oak are prominent, medium tannins.
Food Pairing Idea: Osso Bucco
Araka Pairing Dish: Piedmontese Flat Iron
~

While some of the guests were familiar with a few of the wines, it was interesting to see how many people thought they were not going to enjoy a specific wine and then ended up changing their minds. There were a lot of fantastic questions and interesting observations. Catherine and Angela are commited to providing an enjoyable, interactive and educational experience. We were happy to see so many guests stay to enjoy dinner afterwards as well. As you can see with the magazine columns, we are all big fans of Araka and Chef Caravelli!

*See what dish and wines Angela paired at Araka in her "Quite the Pair" column last week*

Below is a picture of STLwinegirl Angela Ortmann demonstrating "aerating" wine in your mouth. It's a technique, mostly used for red wine, that is used to slowly bring air in the mouth along with the wine to create movement and give you an idea of what the wine will taste like as it continues to evolve in the glass or bottle.

Check out the October issue, on stands now, to see where our next tasting will take place and be sure to RSVP asap before we sell out!
-

Food and Wine Pairing: Chef Scott's Top 5

2010-09-16T10:55:00.005-05:00

Our next food and wine pairing class at Provisions Gourmet Market on September 28 is totally in Chef Scott Phillips' hands (well, at least food-wise, haha).

I asked him to pick five dishes - selections including dishes that are his favorite to cook, favorite to eat, most requested, and what his staff loves.

Here is the first look at his picks:

FIRST:
Dirty Rice with Andouille Sausage
he LOVES to cook Cajun!

SECOND:
Salmon Wellington with Mushroom Pate
a pick from his sous chef

THIRD:
Grilled Canneloni with Chicken, Spinach and Sun-Dried Tomatoes
a unique dish he created for a special guest

FOURTH:
Muffaletta Sandwich with Roast Beef, Tapenade, Swiss Cheese
he loves a good sandwich :)

FIFTH:
Loaded French Toast
a staff favorite for breakfast with a dessert twist

Five courses, five paired wines - $30 per guest
Reservations required. Space is limited.
Sign up online or by calling Samantha at 314.989.0020

Menu: Out of the Blue

2010-09-01T16:36:00.005-05:00

The next class in our STLwinegirl and Provisions Market Food and Wine Pairing Series is "Out of the Blue" - a class focused on fish and seafood dishes from around the world.

I am still finalizing the wine pairings but wanted to give you a sneak peek into the menu we will be devouring...

We will start with an American twist on classic Italian food:
Fried Calamari with Lemon Aioli

Then we will get a little Latin with:
Chorizo-Stuffed Shrimp

Chef Scott makes one of his favorite Southern cuisines:
Crawfish Fritter with Cajun Remoulade

Next we find our inner French selves:
Sole Meuniere

And we will finish the tour in Asia:
Soy-Ginger Halibut

Tuesday September 14
6:30pm to 7:45pm

As always, five dishes and five wines for only $30.
Reserve online or by calling 314.989.0020

Beer and Cheese PLEASE!

2010-08-31T04:49:00.007-05:00

Although we often think of wine and cheese as perfect partners, this is not always the case. Beer also makes an excellent complement! In celebration of this, STLwinegirl and The Wine and Cheese Place continue the summer cheese pairing series with "Beer and Cheese PLEASE!" Come enjoy five different style cheeses, each paired with two beers of similar style.

Thursday, September 2nd from 6pm to 7:30pm in Clayton.

THE LINEUP:

Double Creme

Drie Fonteinen Oude Kriek

Aged Goat

DePreof La Grande Blanche

Boulevard Two Jokers Double Wit

Pecorino

Sierra Nevada Tumbler Brown Ale

Corsendonk Brown Ale

English Cheddar

Southern Tier 2XIPA

Lagunitas Hop Stoopid

Blue Cheese

Amager Batch One Danish Barley Wine

Hofstetten Barley Wine

$30 per person.

Reservations Required. Book online or by calling 314.727.8788

STLwinegirl and FEAST Magazine

2010-08-15T16:08:00.006-05:00

This summer has brought a new aspect to the STLwinegirl business. I am now a columnist for the recently-launched FEAST Magazine, a local publication that covers the culinary lifestyle.

I have a monthly print column "On the Shelf" where I recommend three new wine buys. Each wine is complete with tasting notes and food pairings. I have two counterparts to this column... beer and spirits. Mike Sweeney of STLhops.com writes the beer picks and Chad Michael George of Proof Academy talks about new spirits and provides cocktail recipes.

Along with the print, I write a weekly online-exclusive column called "Quite the Pair" where I dine around town tasting amazing dishes from local establishments and offering pairing suggestions from the restaurant's own wine list.

My other project with the publication is co-hosting the magazine's monthly wine tasting "happy hours" with publisher Catherine Neville. Each month we will visit a different St. Louis Originals restaurant and feature wines inspired by the restaurant and my monthly "On the Shelf" wine picks. This is a free event to the public but space is limited and reservations are required to attend.

I am very excited about this new opportunity and hope you will follow me as I make my way through the shelves, menus and wine lists of St. Louis!

"A Taste of the Mediterranean"

2010-08-15T13:50:00.008-05:00

Our next class in the Food and Wine Pairing Series at Provisions Market is...
A TASTE OF THE MEDITERRANEAN

Tuesday August 24
6:30pm - 7:45pm
Provisions Gourmet Market

Come enjoy the wines and cuisines of The Middle East, Sicily, Greece, Southern France, Spain and Morocco.

MENU
Middle Eastern Dip Plate of Roasted Garlic Hummus, Baba Ghanoush and Tzatziki with Pita
Seafood Crepe with Shrimp, Goat Cheese, Herbs de Provence
Chicken Tagine with Saffron, Ginger, Currants and Olives
Sasiccia Pizzaiola (Sicilian Style Stuffed Pizza) with Sausage
Baklava

Wine pairings to be announced.

Five courses and five wines for ONLY $30!
This class is almost SOLD OUT so reserve your seats TODAY!

"A Picnic and A BBQ"

2010-05-20T10:36:00.005-05:00

Tuesday June 1, 2010
Food and Wine Pairing Class
6:30 to 7:45pm
Provisions Gourmet Market

Taking the best of all outdoor cooking:
Picnic, BBQ, Camping, Luau

1st course:
Zucchini Casserole
White Burgundy

2nd course:
Skewer of Grilled Ham, Pineapple and Fig
Viognier

3rd course:
Salmon "En Papillote" with Lemon Dill Sauce
Rosé

4th course:
Pork Ribs with Potato Salad
Petit Sirah

5th course:
Cold Chocolate Fondue Plate
Brachetto d'Acqui

SIGN UP TODAY!

"Bringin' Some Sole with my Rosé' - Wine and Dine with Charles Smith Blog Series Part Three

2010-04-28T23:20:00.017-05:00

THE WINE:
2009 Charles and Charles Rosé

Syrah Grape

Washington State

THE AROMA:
Full on strawberries and raspberries from the get-go!
Sweet berry aroma with a slight basil quality.
Smells like summer to this "winegirl!"

THE MOUTH:
Even though this wine is PINK, it is by no means, a
weak wine... It's totally Rock'n'Roll in my book!
Full of fruit and acidity yet not full of sugar and
and flabbiness. Strong and stable, perfect for many
meals. Sweet berries and herbaceousness. Lovely.

THE FOOD:
Crab Stuffed Filet of Sole Over Tropical Salsa

THE PAIRING:
When asked what wine I could drink everyday for the
rest of my life, I have two straight answers - good sparkling
and good rosé wine! They both sound like spring and
summer choices at first but the deeper you get, the more
you appreciate their places in the world. (*Please note: I
reserve the right to change my answer to this question at
any place and time.*) Finding a good rosé always feels like
an accomplishment... there are many attempts, many full
of too much sugar, but then again, there are many that
exceed expectations while slight subtly fruity, they
remain dry and layered. ALWAYS LOOKING FOR LAYERS!

So, I decided fish... couldn't decide between shellfish and
regular fish, so I went with both. Let's be honest, crab is a
great addition to just about anything and sole is a mild,
flaky fish that works well in bringing out the flavors of
sauces, beverages, etc. I also wanted to use something
with fruit and spice. I naturally leaned toward salsa. What
a perfect blend. Embracing the arrival of spring and summer,
I hope you find the balance and enhancement of fruit, spice
brightness and complexity that I have in this pairing.

THE RECIPE:

For crab stuffing and fish:
4 oz jumbo lump crab meat (1 cup)
1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
1/4 cup finely diced yellow bell pepper
1 tablespoon chopped fresh flat-leaf parsley
4 (4-oz) sole fillets

For garlic bread crumbs:
1 small garlic clove, minced
2 teaspoons extra-virgin olive oil
1/4 cup fine fresh bread crumbs (preferably from a baguette)
1 teaspoon finely grated fresh lemon zest

Prepare stuffing and fish:
Preheat oven to 450°F. Mix crab, mayonnaise, bell pepper,

and parsley and season with salt and pepper. Lay sole fillets

flat with darker side up and season with salt and pepper.

Divide stuffing among fillets, mounding on thicker half of each.

Fold thinner half of fillet over stuffing, tucking end under to

form a packet.Arrange stuffed fillets in a lightly oiled 9-inch

pie plate. Cover with a round of parchment paper, then cover

pie plate tightly with foil.

Bake in upper third of oven until just cooked, about 20 minutes.

Make bread crumbs while sole is baking: Cook garlic in oil in a
small skillet over moderate heat, stirring, until fragrant,
about 30 seconds. Stir in bread crumbs and cook, stirring,
until golden brown, 4 to 5 minutes. Remove from heat,
then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices into a small bowl.

Tropical Salsa:
1 cup finely diced peeled firm-ripe papaya
1/2 cup finely diced peeled firm-ripe mango
1/3 cup finely chopped white onion

1/3 cup chopped tomatoes
3 tbl chopped fresh cilantro
1 tbl fresh orange juice
1 tbl fresh lime juice
1/2 to 1 tsp minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

Stir together all ingredients.

Place stuffed fish atop tropical salsa and serve. Spoon some

of juices over fish and sprinkle with bread crumbs and parsley.

"On the Eve of Scallops" - Wine and Dine with Charles Smith Blog Series Part Two

2010-04-28T15:14:00.010-05:00

THE WINE:
2007 Eve Chardonnay
Washington State

THE AROMA:
Sweet apples and pears,
I pick up a little floral quality,
followed by a slight touch of oak.
Close enough to "un-oaked"
without being so...

THE MOUTH:
Perfect balance of round and crisp. Forward fruit of
tart apples and sweet pears then an essence of floral
bouquets. Finishes with stone fruit qualities of apricots.
Luscious and clean. Washington Chardonnay done right.

THE FOOD:
Seared Scallops over Creamy Pasta

THE PAIRING:
I am not a big Chardonnay drinker. I enjoy it. With the
right food, at the right time. But it's mass appeal is one
to appreciate. This grape has been shown to create light,
crisp, clean wines AND full, buttery, fruity wines.
Versatility is key. Sometimes we get too used to the
"same-old, same-old" styles and we forget that
there ARE other ways to produce Chardonnay....
even in the New World :)

When pairing food and wine, one is looking to either
complement or contrast flavor profiles or textures.
Chardonnay often poses the question for me - which do
I want to do? While I do like using a fuller bodied Chardonnay
with lighter dishes, I think I much prefer to match a richer,
creamer, slightly heavy style dish. This particular
Chardonnay has a touch of fullness and hint of sweetness
so I decided to replicate that in my dish.

I love scallops. I mean, really, I LOVE scallops. They are
heavy yet delicate, sweet yet supple. Marinating them in
apple juice helps to enhance the sweetness and give a
complementing flavor in the wine. A nice butter-seared
crust on them also plays well into the light creamy
quality of the Eve.

On to the pasta. Weight plays the most important role here.
Egg noodles are neither light nor overly heavy - just like the
wine. Same with the sauce. We want a hint of richness but
not "alfredo" rich. The aspect of crispness also helps to cut
through the cream in the sauce. Again, a delicate balance.

Together, the dish and the wine fill your palate with a creamy
sweetness that melts in your mouth with fruit and texture. I
hope you love this dish as much as you love the wine. But, more
importantly, I hope you love them TOGETHER!

THE RECIPE:
8 ounces medium egg noodles
12 large sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine (feel free to use the Eve wine!)
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Marinate scallops overnight in apple juice (I add
a splash of orange juice too.) and sprinkly with
your favorite seafood seasoning.

Cook noodles in a large pot of boiling salted water,
uncovered, until al dente, about 8 minutes,
Drain in a colander, then transfer to a platter and
keep warm, loosely covered with foil.

While noodles cook, pat scallops dry and sprinkle
with salt and pepper (you can add more seafood
seasoning here to if you like). Heat butter in a 12-inch
heavy skillet over moderately high heat until foam subsides,
then add scallops. Increase heat to high and sear scallops,
turning over once, until golden brown and just cooked through,
2 minutes total. Transfer to platter with noodles, keep covered.

Add wine to skillet and deglaze by boiling, stirring and
scraping up any brown bits, 1 minute. Stir in water and cream
and boil until slightly reduced, about 3 minutes. Season with
salt & pepper. Stir in chives, pour sauce over scallops & noodles.

"Kung Fu and Curry" - Wine and Dine with Charles Smith Blog Series Part One

2010-04-26T20:08:00.005-05:00

THE WINE:
2008 Kung Fu Riesling,
Washington State

THE AROMA:
First I get white peaches, followed by a hint of slate.
Then notes of pear, floral and spice.

THE MOUTH:
Slightly sweet with balance of minerality.
A great representation of what the Riesling grape can do.
Not too sweet. Flavors of pear, apricot,and lime.
Leans toward a medium bodied wine.

THE FOOD:
Thai Red Curry Chicken and Noodles

THE PAIRING:
As many of you know, I love to balance spicy and sweet.
Curry brings a flavorful (not HOT) spice to food.
I chose chicken as the protein, frankly because that is
what I was in the mood for, but tofu, shrimp or other fish
would work very well with this recipe and wine too.
This dish is neither light nor heavy which plays nicely
with the body of the wine. In this pairing, I like to start with
the wine pretty cold (yes, I am opposing my 30 minute rule!)
and the food piping hot. It helps to create two distinct impressions
while enhancing the synergy of the two together.
The wine will come down in temperature rather quickly,
thus revealing more layers of flavor in both the wine and the food.

THE RECIPE:
1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast,
cut as you prefer - cubes or shredded
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil

8 oz. firm dried rice noodles

Stir coconut milk, curry paste and ginger in heavy large skillet
over medium-high heat until paste dissolves, about 1 minute.
Mix broth and cornstarch in small bowl until cornstarch dissolves;
mix into skillet. Stir until slightly thickened, about 2 minutes.
Reduce heat to medium and add chicken, fish sauce and lime juice.
Simmer over medium heat until chicken is cooked through,
about 2 minutes. Add bell pepper, green onions, basil,
cook 2 minutes.

Cook noodles in large pot of boiling water until tender
but still firm to bite, should be about 2 minutes or so.
Strain and rinse under cold well.
Drain well. Stir noodles into curry and chicken mix.

If you would like to add vegetables, consider bok choy,
snap peas, red peppers, water chestnuts, plum tomatoes, etc.

I always garnish with fresh cilantro leaves.

Who is Charles Smith?

2010-04-26T18:47:00.007-05:00

2009 Winemaker of the Year - Food & Wine

"It's just booze, drink it"

~-~

I wanted to give you all a brief insight into

the magical world that is Charles Smith and his wines.

He is a much respected winemaker, all the while

maintaining a laid-back, rock 'n' roll image and mentality.

His wines are reasonable priced and highly rated.

I chose to start with Charles Smith in my blog series

because I am enamored with his drive, his lifestyle,

his wine, his philosophy, and, most of all, his courage.

If only we all could go in the direction of our passion as he has.

~-~

I found a nice article on him at http://www.winecountryminute.com/

that I share with you below...

"Eleven years of living on a shoestring in Copenhagen

and traveling the back roads of Spain and Bulgaria

imbued Charles Smith with a remarkable passion for wine,

a prodigious capacity to consume it and an enduring love

for the good times of the European table.
But the wine world knew little about this California free spirit

until he met another adventurer in a Walla Walla wine bar;

the rest is history. After getting to know Christophe Baron,

the first Frenchman to establish an estate domaine

in Washington (Cayuse), Smith concluded

'I want to change my life and I want to do it with wine.'

A master of the fine art of living well while poor,

Smith offered a $5,000 down payment (that he didn't have)

to buy a wine store in Seattle. There he learned all aspects

of the trade, incognito, never revealing his plan to start a winery.

Talking to Smith on the lime green Adirondack chairs

on the front porch of his 19th Century farmhouse, one is taken

by the sensibility of the man. His passion comes from a

life-long love affair with wine as an enjoyer, not a vintner.

He regales us with stories of his first winters there,

sleeping on a futon, cold as a block of ice.

'Not enough money for both barrels and beds' he recalls.

This self-taught, foot-stomping winemaker has reached

the pinnacle of his profession with grit and determination,

while living on the edge. He produces wine under three labels,

K Vintners, Charles Smith Wines and Magnificent Wines

and is evaluating wine ventures around the world.

You can taste the passion in wines

that dazzle critics and feel the vibe in his descriptions:

'It's just booze - drink it.'"

Charles Smith Wines/Magnificent Wines/K Vintners

820 Mill Creek Road

Walla Walla, WA 99362

Phone: 509 526-5230

http://www.charlessmithwines.com/

http://www.kvintners.com/

http://www.magnificentwine.com/

LET'S GET STARTED!

Wine and Dine with Charles Smith Blog Series

2010-04-26T15:13:00.005-05:00

Been a SERIOUS blog slacker last couple months,

I decided I needed something to get me going.

After combing through my collection, I found this little stash.

Sooo, this week is "Wine and Dine with Charles Smith"

I will be tasting through each of his wines and

cooking dishes to pair with each one.

Reviews & RECIPES daily!

Stay tuned...

Going Green!

2010-04-07T21:55:00.001-05:00

April 20 - Going Green!

Featuring vegetarian and vegan dishes paired with organic wines

Food and Wine Pairing Class at Provisions Gourmet Market in Creve Coeur

6:30 to 7:45pm

5 dishes with 5 paired wines, only $30!

The menu is set up like daily meals...

Breakfast: Chanterelle and fontina crepe

Lunch: Vegetarian Cubano Sandwich

Afternoon Snack: Potato and Quinoa Puff with Dipping Sauces

Dinner: Vegan Spring Risotto

Dessert: Grilled pineapple yogurt (also vegan)

***wines are still being chosen***

Reservations can be made by phone 314.989.0020 or online at http://www.wineandcheeseplace.com/cart.php?target=product&product_id=4422&category_id=32

-- Post From My iPhone

Playing Catch Up: January 2010

2010-02-05T19:25:00.014-06:00

So, it's been awhile since I posted.

TOO long actually.

How about we play a little "catch up?"

Ringing in the New Year

This year we decided to play NYE low key. Just a night at home with comfort foods and fun wine. Dinner request was biscuits and gravy. I happen to make quite a good rendition of this dish so I am asked to make it often. For dinner mostly :) I happily obliged. We had a bottle of the Blue Moon Grand Cru with it. Was a nice (and heavy!) pairing... For our evening's sipping glass, we had snifters of Grand Marnier Centenaire ~ the hundred year version of B's favorite drink. Warm and wonderful. By far my favorite of the three GM offerings. I highly recommend having some near a fire sometime. As midnight neared, I picked our bubbles. Went simple. Half bottle of Taittinger. It was a perfect toast to the new year.

The following morning consisted of a Bakon Vodka Bloody Mary.

Salty and spicy. Happy 2010!

Treasuring Our City

For the first major STLwinegirl event of the year, I teamed up with Mike Shannon's for a wine dinner on January 9, 2010. We came up with a concept of celebrating St. Louis through food and wine in a different way. The food menu was created with local meats, cheeses, vegetables and ingredients. The wine was not local, instead "locally connected." St. Louis residents and natives who have gone into the winemaking business in some form or fashion. We sold out early and I was more excited than words can say. The night was great. Many food and wine "celebrities" of St. Louis made their way out for the event, as well as Mike Shannon himself and Mark Buehrle of the Chicago White Sox, both of which were showcasing their wines. I hosted the event and had a fabulous time. The food was amazing, the wine was flowing. It was a hit. I look forward to working with Mike Shannon's on future events.

Toasting Whitey!

On January 15, we were so fortunate to be invited to the private party for Whitey Herzog's nomination into the Hall of Fame. A night of cocktails, wining and dining with locals and some of the most famous former Cardinals this town has ever seen. It was an exciting evening. You could feel the buzz in the air of excitement for the man who led our beloved baseball team for so many years. I am truly appreciative for this experience.

Winter Warm Up

We resumed the popular Food and Wine Pairing Series at Provisions Gourmet Market on January 19. Our theme "Winter Warm Up" centered around great winter foods that we can dream about eating fireside. Warm spices, rustic sauces... paired with rich wines you could imagine sipping on while watching the snow fall out your window. It was a very successful and fun class. The perfect kick off to another round of classes!

Catching Cabin Fever

For a random Saturday afternoon, we decided to hit the Cabin Fever Festival at Schlafly Bottleworks. We tasted many a beers and took the tour. As many of you know, I do love beer and I love to learn about it just like wine. I never pit them against each other because they are two very different things that serve different, yet the same, purpose. To each their own, both for us and them...

A Passionate Pairing

For my first ever cooking and wine demonstration class at the Kitchen Conservatory in Clayton, I was paired up with Monarch's fabulous chef, Josh Galliano. The class itself was our first meeting, but no matter, we immediately got down to business. Our guests were enthusiastic and ready to learn. Watch Chef Galliano work was amazing! I thoroughly enjoying watching him work his craft, not to mention, tasting his food. I felt fortunate to be the one pairing wines with the immaculate dishes he created. I had so much fun and am looking forward to my solo class at the store on May 7, 2010.

Needless to say, this year has started off great.

By the looks of things, it won't be slowing down

any time soon. I am so looking forward to

all of the amazing events that are coming up

and those that haven't even been planned.

I am excited and READY!

So many wines, so little time!

Ready... Set... GO! ;)

Winter Warm Up

2010-01-06T19:08:00.000-06:00

So to start off the New Year (and the arrival of all this fabulous snow!), we wanted to start things off with a warming touch...

On January 19th, the continuation of the popular Food and Wine Pairing Series at Provisions Market will start with "Winter Warm Up," a class designed with idea of a fireside meal.

The dishes of both seafood and meats will incorporate winter vegetables with warm spices and rustic sauces. All paired with luscious wines perfect for your winter meal pairings.

MENU:

Winter Salad with Goat Cheese "Fritters" & Warm Bacon Vinaigrette
Argyle Brut Sparkling Wine
Oregon

Cajun Jambalaya with Crab Claws
2007 Treana white Rhone blend of Viognier/Marsanne
Central Coast California

Traditional Coq au Vin
2007 JL Chave Crozes-Hermitage
Rhone, France

Lamb and Root Vegetable Masala
2008 Gascon Malbec
Mendoza, Argentina

Mexican Chocolate Pot de Creme
2003 Dr. Parce Rimage Banyuls
France

Tuesday, January 19, 2010
6:30pm to 7:45pm
$30 per guest, all inclusive

Reservations required.
Book online at www.provisionsmarket.com
or by calling 314.989.0020

Space is limited and classes do sell out, so don't hesitate!

What's in my glass tonight? 01.04.2010

2010-01-04T22:58:00.000-06:00

Late Night Gascon Malbec

My concoction of black beans, chorizo, manchego, avocado, mango salsa, crumbled cornbread and queso is making this 2008 Gascon Malbec rather enjoyable...

Rich and smooth yet soft, round tannins highlight this complex red wine. Definitely strong in blackberries, plums, black cherries, and coffee.

A little spice, a little fruit, touch of earth and slight oak.

At a price point of under $15, this is a definite MUST TRY.

While my pairing was a simple dip, this wine could easily stand up to fajitas, lamb, carnitas and more... But I must express my delight with it's play on the avocado!

Enjoy!

- Posted from my iPhone

"Green" Wine for the Holidays

2009-12-08T11:36:00.005-06:00

The holidays are a great time to exercise those "green" muscles of yours and choose organic wines to pair with your feast!

There are multiple levels of organic wines. Not all bottles that bear the words natural, sustainable, biodynamic or eco-friendly are actually organic. Let's take a look at what the differences on the labels really mean:

Organic - In order for a wine to have the official USDA seal, it must be produced from certified organic grapes and in certified organic facility. These wines may have naturally occurring sulfites but no added sulfites. Sulfites are the preservative used in wine production.

Made with Organic Grapes - These wines are produced in the same fashion as the ones mentioned above, but they can contain low levels of added sulfites, therefore the label will not have the USDA seal on it.

A traditional holiday dinner is quite the conundrum for sommeliers. We put such a variety of flavors and textures into this one meal, it is often difficult to perfectly pair one glass of wine with that full plate of food. That being said, it also opens the door to experiment with new wines and pairings to test your palate and have some fun!

I personally believe that you can pair sparkling wine with almost anything. Whether you enjoy it with your meal or just a holiday toast, the Albert Mann Cremant d'Alsace (www.albertmann.com) from France is a great organic choice! White wines with a hint of sweetness or spice work very well, I recommend the organic Viognier from Australia's Yalumba (www.yalumba.com). When choosing a red, light to medium bodied styles that feature both fruit and earthiness pair best. The King Estate Pinot Noir (www.kingestate.com) from Oregon is a beautiful representation.

Remember, more than anything else, the key to pairing food and wine is just simply that you enjoy it.

Article: Herb'n Maid, http://www.herbnmaid.com/

Beer and Food Pairing at Provisions ~ 11.10.2009

2009-11-04T10:20:00.016-06:00

Continuing with the Food and Wine Pairing Series

at Provisions Market,

we are shifting gears a bit and having a

Food and BEER Pairing Class!

Tuesday November 10

6:30pm - 7:45pm

THE MENU

Reception Beer

Bell's Winter White

Michigan

Fontina and Arugula Salad with Fresh Blackberry Vinaigrette

Paired with Cantillon St. Lamvinus

Belgium

Chicken and Sausage Gumbo

Paired with Avery DuganA IPA

Boulder, Colorado

AND

Southern Tier IPA

New York

Wiener Schnitzel with Gruyere Spatzle

Paired with Great Divide Tripel Belgian Ale

Denver, Colorado

Baby Bison Burger with Tomato Relish and Sharp Cheddar

Paired with Beer Here Pumpernickel Porter

Copenhagen, Denwark

Warm Chocolate Bread Pudding with Coffee Mousse

Paired with Dieu du Ciel "Aphrodisiac"

Montreal, Quebec

***will be served two ways ~

cold and slightly warmed for a new experience!***

Five courses with five (or more!) paired beers for $25!

or by calling 314.989.0020

CHEERS!

Feeling special...

2009-11-03T22:45:00.015-06:00

Wow! It's been a LONG time since I posted!

I still need to catch you guys up on my Missouri tasting, the fabulous wines I got to taste in Colorado, and the great events coming up! But first...

I woke up this morning to find out that STLwinegirl is featured on multiple websites!

Beer and Food Pairing Class at Provisions next Tuesday, November 10th

http://www.thewineandcheeseplace.blogspot.com/

A Girls Guide to the Galaxy ~ "Like Wine? Join the Club!"

http://girlsguidetothegalaxy/2009/11/03/like-wine-join-the-club/

The Kitchen Conservatory ~ "A Passionate Pairing" ~ January 25, 2010

http://www.kitchenconservatory.com/CookingClasses.aspx?ClassDate=1/25/2010

Bio at http://www.kitchenconservatory.com/KC_ChefBios.aspx

DIY Divas Expo Main Stage Stars!

http://www.diydivaexpo.com/MainStage.html

Friday, November 13 ~ Mainstage, 2:30pm ~ "Become a DIY Wine Diva"

Saturday November 14 ~ Classroom Seminar 3:00pm ~ "The Basics of Food and Wine Pairing"

Thank you to all that contributed! I appreciate it so much!

In Home Tasting 10.16.2009

2009-10-17T10:10:00.005-05:00

Last night's tasting was for a friend (and previous tasting attendee).

A group of friends settling in for an evening of

education and entertainment.... oh, and glorious food and wine.

Knowing the couple's wine background, I tried to choose some familiar names and some unfamiliar varietals. Her husband loves Caymus Cab, so I went with their white. No one seemed to be too familiar with sparkling wines. For reds, I wanted to help show them the "Old World" of wine since they usually buy domestic... For foods, I chose items that I knew would be new to them as well as playing on some old favorites but adding a twist. I also threw in a little "Thanksgiving spirit" as the season calls for it!

MENU:

Greek Goat Cheese Tartlet
&
Smoked Salmon with Cilantro-Chive Yogurt
NV Schramsberg Mirabelle Brut Rosè
California

Roasted Turkey with Brie Sauce

with Cranberry-Apple Compote
2007 Caymus Conundrum
Napa Valley, California

Spanish Chorizo-Manchego Corn Cake
2007 Ercavio Tempranillo Roble
Spain

Braised Lamb and Truffled Mushroom Risotto
2007 Carpineto Dogajolo Toscana Red
Tuscany, Italy

Pumpkin-Pecan Turtle Brownie
Warre’s Otima 10 Year Tawny Port
Portugal

The excitement of the guests about the experience,

the foods and the wines was incredible.

Great feedback, wonderful questions, expansion of horizons.

All the reasons I do what I do.

In Case You Missed It...

2009-10-05T23:15:00.005-05:00

As you may have heard, STLwinegirl was fortunate enough to be selected as a food judge for the final preliminary challenge for the Taste of St. Louis Top Chef Competition. The "cookoff" was filmed LIVE as part of the KSDK-Metromix Primetime Special on October 1st. The following clip is only a portion of the show, made specially for STLwinegirl viewers :)

Hope you enjoy and would love to hear any feedback! This was the first live taping for me... Was crazy, exciting, nerve-racking and FUN! Thank you to KSDK, Metromix, Dana Hendrickson, Chef Jonathan Kraft, Dominic, Chef Brian Hale and Chef Stephen Gonthram for an amazing experience!!!!

Provisions Food and Wine Pairing Class #5

2009-10-05T14:53:00.006-05:00

Provisions Gourment Market continues the

Food and Wine Pairing Series presented by STLwinegirl

with our fifth installment:

“Unbelievable Wines from Unlikely Places”
October 6, 2009

Black Bean and Corn Cake with Shrimp and Tomato-Garlic Vinaigrette
NV Gruet Rosé Sparkling
New Mexico

Chickpea and Vegetable Samosa
2007 Chateau Indage Chenin Blanc
India

Rustic Brazilian Beef Pastry
2006 Miolo Pinot Noir
Brazil

Frikkadel Meatballs with Quinoa
2005 Golden Kaan Pinotage
South Africa

Canadian Brown Sugar Pie
2004 Konzelmann Late Harvest Gewürztraminer
Canada

We are officially SOLD OUT for this class, but look for

our next installment on Tuesday October 20 at 6:30pm

"Indigenous Grapes of Missouri"

We will be featuring the best of the best of our local

grape varietals from Missouri wineries

paired with a combination of infamous St. Louis dishes

and recipes featuring local products.

Book now to ensure space!

STLwinegirl on TV

2009-09-30T23:22:00.007-05:00

Catch STLwinegirl on the Channel 5

KSDK MetroMix Primetime Special!

There will be a "Top Chef" style competition at this weekend's
Taste of St. Louis festival. In true Top Chef fashion, there have
been some "elimation" challenges along the way,
working up to the final face-off this weekend. The final two chefs
hoping to gain a spot on the stage at the Taste will go head to head

on live television tomorrow evening.

There will be three judges tasting the food, including one chef
and... one STLwinegirl!
Yes, I have so fortunately been selected and asked to be
\one of the judges to appear on the special and give my

professional opinion on two of STL's best chefs' dishes.

Needless to say, I am ridiculously excited, a little nervous,

but 99% EXCITED!

I love this kind of stuff. I love to watch it. I love to be part of it.

So, Thursday October 1 at 7pm on KSDK Channel 5.
Steve Gontram, Harvest vs. Brian Hale, Chase Park Plaza

For my out-of-towners, check out
www.tastestl.com or www.ksdk.com

for possible streaming.

In Celebration... 09.20.2009

2009-09-29T19:11:00.013-05:00

So, last Sunday, my boyfriend pulled the trigger and bought a house! He has been looking and looking for months and months. And, to top it all off, he is building! WOW! A brand new house! Craziness!!!

So naturally, being who I am, what I am, I run off to the grocery store for wine, cheese, dinner and dessert! I roamed the new Schnucks in Des Peres for over an hour. I knew I wanted to do a little play on surf and turf, but had to choose the surf and the turf... not to mention, the sides, the cheese, the wine and the dessert! Then back to the apartment to set up. I knew we would need at least 5 different glasses for the evening and wanted to set the table with beautiful plates and candles.

Now, being who he is, I of course greeted him at the door with a snifter of Grand Marnier (his drink of choice!) for our first toast. Next, popped open the bubbly. I wanted a rosé, so I went with the Mirabelle from Schramsberg....

Mirabelle Brut Rosé
Schramsberg
California

"A specially crafted blend of Pinot Noir and Chardonnay from Schramsberg’s select cool-climate vineyards in Carneros, Anderson Valley, and the Sonoma and Marin coastal areas of Northern California. Pinot Noir provide brightness of berry fruit and body, while Chardonnay lends length and zest to the palate. Additional flavor depth and aromatic complexity results from the blending of base wine lots aged in barrels and tanks for one or more years. The finished Brut Rosé exhibits fresh, elegant and toasty aromas that lead into lively and delicious fruit flavors on the palate."

Cheese plate consists of an Italian Tallegio and Spanish Mahon, fig compote and whole wheat crackers. A wonderful complement to our glasses of sparkling while I work on the main course!

Let's start with the "SURF" ~ Bacon wrapped scallops. Something you should know... boyfriend loves bacon. Period. End of story. I knew I should incorporate it into his "celebration" dinner so it later found itself wrapped around nice, big sea scallops. I marinated the scallops in mango and citrus juice concoction and covered them with a lime seafood rub. No bacon yet.

***Cooking notes: Marinate for anywhere from 30 minutes to overnight. When ready, heat olive oil in frying pan until medium to high heat. Sear scallops on each side for only 2 minutes. You want to achieve color and crust but not cook through. Set aside until ready to cook to serve. At that time, wrapped pre-cooked bacon around scallop and secure with toothpick. Heat scallops in oven of 300 degrees for only about 3-4 minutes. Do not overcook or else they will become "rubbery."***

White wine pairing for scallops was a beautiful Italian blend.

2008 Carpineto Dogajolo Bianco

Tuscany, Italy

40% Chardonnay

30% Grechetto

30% Sauvignon Blanc.

"Pleasantly fruity, elegantly aromatic, it shows good body and agreeable acidity. It has a fresh, harmonious taste."

We really loved this wine. While this would be an obvious pick for a summer white for me, the food pairing here was incredible. The nose was full of apple and green fruit and the mouth was well balanced with the sweetness of fruit and richness of the earth.

Now, on to the "TURF" ~ Whiskey Lamb Chops. I debated between veal or lamb. I think in the end, it was the better choice for the scallop accompaniment. I soaked each side of the chop in a little honey and whiskey, then used a blend of spices and dried onions to season. Looking to play up the natural juices of the lamb while highlighting a touch of sweetness to emulate the scallop.

***Cooking notes: Marinate for anywhere from 30 to 60 minutes. Like the scallop you are looking to get color and crust on the meat in a quick, very hot way (do not burn!) and then pull off the heat to let the meat "rest." Set aside until ready to cook to serve. At that time, put chops in oven of 400 degrees for only about 5 minutes for medium rare.***

Wine pairing for the lamb was an old vine Zinfandel.

2007 Cline Cellars Ancient Vines Zinfandel

100% Zinfandel

California

From vines that are 80 to 100 years old.

"This wine shows wonderful dusty raspberry, blackberry, white pepper and spice, with coffee and chocolate characters. Ripe fruit and soft tannins make this a mouth-coating rich vintage. Aging in new and used wood has lent this wine a subtle vanilla quality that nicely complements the explosive fruit notes."

I wanted big, fruity and earthy for the meat. On one hand, I love to have my white and red wines to be very different! On the other hand, I did not want it to overpower the lamb. Let me tell you... it did not. (Insert smiley face here.)

Now to balance the meal are the side dishes.

First up... the vegetable ~ brussel sprouts with sage brown butter. I a bought beautiful, fresh selection of eight. I very much recommendation going with fresh not frozen for this vegetable! Bring water to a boil and drop in halved sprouts. Leave them until the rise and turn a bright beautiful green color. In a saucepan, I browned whole butter. Once melted, added chopped fresh sage. Cook until brown and aromatic. Toss brussel sprouts and sage butter together in a bowl and set aside. If you are not immediately serving, you can pop these back in the oven for a few minutes before meal.

For my starch ~ roasted fingerling and purple potatoes. Slice raw potatoes and coat them with olive oil and roasting spices. I do this in a ziploc bag so I can control the process. Put in a roasting pan and in the oven on 400 until soft.

With wines.....
As you can see, we still have our snifters of Grand Marnier "just in case."

I had a huge dessert plan, but after all of this... we ended up just munching on Mayan Dark Chocolate and finishing the Zinfandel. I know, I know, we broke the traditional dessert/wine pairing rule (Dessert wine should be sweeter than the dessert itself), but the earth and chocolate in both the wine and the dessert was just what we needed to end the evening.

HERE'S TO LOOKING FORWARD TO COOKING FABULOUS MEALS AND POURING FABULOUS WINES FOR OUR FABULOUS FRIENDS IN HIS NEW FABULOUS HOUSE!

What's in my glass tonight? 09.15.2009

2009-09-16T21:42:00.010-05:00

Casa Lapostolle

Cabernet Sauvignon
85 % Cabernet Sauvignon

6% Carmenere

6% Petit Verdot

3% Cabernet Franc

Rapal Valley, Chile

Average price $13 to $19

"The 2005-2006 season was quite normal but late summer temperatures were cooler and resulted in a growing season that was drier and colder than the past seven years. There was no rainfall during harvest; but due to the cooler temperatures throughout, the primary challenge of the 2006 vintage was the extended hang-time in order for each variety to reach proper phenolic maturity. This extension of the season conserved the fruit and allowed for good concentration with soft, well-rounded tannins. Cold nights at the beginning of April preserved the natural fruit acidity and lively expression. On the other hand, we were lucky that conditions remained stable and a dry autumn allowed us to wait patiently to harvest ripe fruits at the level of maturity we were looking for."

70 % of the blend was aged for 6 months in used French oak barrels.
30 % of the blend was aged in stainless steel tanks.

Tasting notes from producer:
COLOR: Pretty bright red with ruby violet hints.
NOSE: Red fruit and cassis well balanced with an elegant touch of oak.
MOUTH: Middle body and good tannic structure create a wine that is perfect to be enjoyed today or cellar for several years.

Truth be told, this wine tasting was a tribute to my boyfriend. He is an avid (yes, AVID) Grand Marnier drinker. Casa Lapostolle is a branch off of the Marnier Lapostolle family. The great granddaughter Alexandra and her husband Cyril started this particular winery in Chile in 1994. Chile has a climate and terrior similar to parts of France. Today, Casa Lapostolle owns 350 has in three different vineyards and produce a total of 200.000 cases spread over Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenère, and Syrah. Cabernet Sauvignon and Carmenère are among the most successful.

I decided upfront that tonight's wine would only be tasted with cheese. While one would probably lean toward a Spanish influenced cheese, I wanted something big, creamy and stinky. Enter Époisses. I would go as far as to say that this is my favorite cheese of all time. Not only for flavor texture, etc... but it has an emotional connection for me. My best girls from San Francisco and I would eat this, guacamole and an expensive bottle of red wine while watching Sex and the City on any given random night... Yes, it's true.

Upon opening, the alcohol was apparent. At 14.5%, you wouldn't think you would be able to detect the alcohol straight up front, but you did. At this point, I made the decision to decant. I often get asked "when to decant?" ~ honestly, it's a personal choice... age (young or old), alcohol content, time of consumption, etc all play roles. Just like all wine is different at any moment, all wine will react to decanting differently... No "hard and fast" rules. Some will argue otherwise, not me.

After about 30 minutes, the aromas of strawberry, currants and blackberries start to emerge. I can sense the oak as well. The taste is not what one would expect of a typical Cabernet Sauvignon. But remember, we aren't in Napa anymore...

The underlying herbaceous makes me think of meats rubbed with fresh herbs or even mushroom pairings. It is also not a super heavy wine. I would say closer to medium bodied versus the fullness of a traditional Cab or Bordeaux.

Pairing-wise... I am happy. I like the cut into the pungency but thoroughly enjoy the enhancement of earthiness. While there are probably a plethora of dishes that would be my first choice pairings, I am not regretting the decision of simple cheese and wine tonight.

Chilean Cabernets are very different from your "expected" Cabs of California. Lighter in body, style and flavor... Chilean Cabs are a combination of Old World and New World ideals ~ bringing the earth and spice of the Old World while being fruit forward as a New World wine.

I do not recommend going into these wines with expectations. Allow yourself to experience something new. Let your mind make it's own assumptions, comparisons and accusations. As a "new" addition to our world wine profile, it deserves our respect and time to create it's own profile.

NEW ADDITION:

Maya Gold from Green and Black Chocolate Bar

Dark chocolate with orange, cinnamon, nutmeg, spices...

LOVE IT!

As most of you know, I don't always go by the rule "dessert wine should be sweeter than the dessert" ~ I love big red wines with dark chocolate and rich desserts.

The spice, chocolate and red wine combination is amazing. A perfect mellow yet rich ending to my evening. One of which that needed kind uplifting and a comforting conclusion.

Highly recommended this chocolate bar (I mean, who doesn't love a Mayan Mocha from Kaldi's???) but also a thought on dark red wines paired with simple dark chocolate....

What's in my glass tonight? 09.12.2009

2009-09-12T19:41:00.008-05:00

2007 Layer Cake Primitivo

100% Primitivo

Puglia, Italy

Average price range $12 to $15

"My old grandfather made and enjoyed wine for 80 years. He told me the soils in which the vines lived were a layer cake. He told me the soil in which the vines lived were a layer cake. He said, the wine, if properly made,was like a great layer cake... fruit, mocha, chocolate, and hints of spice — and rich, always rich.

'Never pass up a good Layer Cake,' he would say.

'I have always loved those words.'

- A TRIBUTE TO JAYSON WOODBRIDGE'S GRANDFATHER, A. ORLANDO

"The fruit comes from head-trained old vines and is harvested in early September. This is truly remarkable plant material in very old vineyards; some dating to Roman times. The soils in Manduria are red iron-rich clays with large calcareous rocks, shells and coral from ancient sea beds. We’re talking ancient, gnarled baskets hugging the ground and rocks around them, ancient chariots buried underneath, lost civilization stuff."

A balance of elegance and power; inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar, and espresso. Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine."

As of recent DNA analysis, we have learned that Italian Primitivo and Zinfandel are identical grape varietals. The exciting part about this is that we have yet another grape to show off stylistically different. One of the enjoyments I get out of wine is the ever-changing, ever-expanding, ever-differentiating versions.

Layer Cake is a brand that is showing wines from many different locations... Napa Cabernet Sauvignon, Italian Primitivo, Malbec from Argentina and Shiraz from Southern Australia. This is a winemaker that refuses to settle on one region and chooses to make wines where he thinks they produce best.

For dinner tonight, I was in an Italian mood. Not a fan of the typical spaghetti with meat sauce or fettucine alfredo, I went for something more "rustic." Whole wheat capelllini tossed in Tuneta olive oil and garlic, sauteed with prosciutto, mushrooms, and sage. Topped with a romano crusted grilled chicken. Because it's my boyfriend's favorite, we of course had to have cheese garlic bread (no worries, I have my own gourmet recipe for this!). On the side was a tossed green salad... one I like to call "a la Pasta House" :) Yes, I have learned to make my own version...!

Per usual, I open the wine while I cook. The familiar aromas of a Zinfandel fill my glass. Dark black fruits of blackberry, blueberry, raspberry. Hints of mocha and spice, pepper too, maybe even a bit of cigar in there. (P.S. one of my favorite big red one aromas.) I appreciate the fullness of the wine without it being overpowering.

Pairing the food... In the most basic of terms, I am a sucker for cheese and red wine. So a meal that has a cheese, especially with salt and garlic, oh I am in heaven. The wine is not too strong for the chicken because the flavor profile of the dish is rather strong. Pasta always helps stand up to a 'bigger' wine. The creamy texture of the salad works nicely as well. And I love pepper and spice in a red wine. Love it.

While I have my favorite Zinfandels and have enjoyed a Primitivo or two in my day, I am very satisfied with this well-made, well-priced wine. If nothing else, it is worth picking up to compare it to a California Zinfandel... You will not be let down from nose to mouth.

Fireworks not anticipated, but enjoyment expected.

In Home Tasting 09.11.2009

2009-09-12T10:38:00.005-05:00

So last night's tasting was a little different than my previous events. The majority of the guests were couples I went to high school with and hadn't seen in years! I knew right away we were in for a night of chat and fun!

Most of the guests had indicated that they didn't know too much about wine and mostly just stuck to what they knew. The most popular "regular" wine was Riesling. Taking this information, I decided to try to use some familiar flavor profiles of the wines and really use my food pairings to enhance the wine choices that might be new to them.

We started with just going over my background, how I got into this whole biz and what they have been up to. Then the wine. First, we talked glassware. Shapes, sizes, brands, etc. Then I showed them my five step process to tasting wine and food. This led to some introductory questions and then on to the food!

Thai Basil Shrimp with Lemongrass Jasmine Rice
2008 Pine Ridge Chenin Blanc-Viognier from California

Sage Chicken with Spinach-Gouda Cream Sauce
2007 La Crema Chardonnay from Sonoma, California

***used this opportunity to experiment... we poured the wine into our regular glasses to swirl, smell and taste, then I had them pour the wine into a small plastic cocktail cup to emphasize the difference proper glassware does make (a little trick learned from Riedel!). I also opened up a traditional French Chardonnay, a Verget, to taste side by side to showcase how the same grape can be so stylisticly different in aroma and flavor.***

Slow Roasted Pork with Butternut Squash-Apple Polenta
2005 Hahn Family Estates Pinot Noir from Monterey, California

Duck Mole Enchiladas with Goat Cheese
2006 BIN 36 Syrah from Central Coast, California

Honey Almond Ricotta Cheesecake
Il Conte Moscato d’Asti from Piedmont, Italy

Discussion was flowing. So many fantastic questions. The group showed a lot of excitement, interest and eagerness to learn. We even had a couple guests that had never had red wine. And while, upon first taste, they were in no way converted, but the food pairing really opened up their palate and minds to future experimenting.

This was a great example of why I do this for a living. It is unbelievably fun and rewarding to be able to share your knowledge and passion with people in a relaxed and exciting setting. To help take away to discomfort of asking about wine. To be able to share with them answers to questions they have been wondering about for years. To provide fabulous food and wine to a group of friends and family to enjoy. To help bring ease to the experience of choosing, ordering and drinking wine. To show the ways that wine and food can be used together to enhance the full experience of both. And while there is no way to go over everything in one evening, I truly feel that we covered a wide range of topics and information. This tasting went on until almost midnight (my lastest In Home Tasting to date), a testiment to the fun and amazing interaction that was taking place.

Thank you to all that came. I truly enjoyed your company and hope that I helped bring the world of food and wine into a new light for you. See you again at a future STLwinegirl event! :)

What's in my glass tonight? 09.10.2009

2009-09-10T20:24:00.005-05:00

2005 Alamos Merlot
100% Merlot
Mendoza, Argentina

Average price range $10 to $12

"Our story of is one of how we have poured our lives, our passion, our spirit into transforming a scrub laden desert into some of the most beautiful and unique vineyards in the world."

"Alamos Merlot is made from grapes grown on the eastern slopes of the low mountains of the great Andes. For more than 100 years the Catena family has been making wines in Mendoza, Aegentina. The cool climate and wide night day temperature differential that exist in the Catena family's high altitude vineyards at above 4000 feet elevation are ideal for growing Merlot."

"The 2005 Alamos Merlot presents a dark violet color with reddish tones. The nose is full of ripe plum and cherry aromas with light notes of chocolate and toast. The mouthfeel is soft and gentle with excellent texture, showing jammy red fruit flavors and finishing with supple tannins and vibrant acidity."

I was excited to open a red wine from Argentina that was NOT a Malbec. Don't get me wrong... I love my Malbec from Argentina, but it is fun to see what else is coming out of our latest and greatest...

Upon opening, I see the sediment on the cork. I am pleased because I prefer Merlot with a touch of age. The aromas of red rasperries and blueberries are my first impressions. Then a hint of blackberry, but not too dark... I pick up the slightest bit of oak. French oak, only accentuating the toast and chocolate the wine is displaying.

My plate tonight is actually of Mediterranean decent. Orzo with white beans, cranberries, spinach, feta... But the extra cheese I added on top made me want a bigger red that was smooth. Enter Alamos Merlot.

I have had this bottle for about a year or so. I know that I prefer a Merlot with age so I was sitting on it. Granted, I would probably LOVE it in about 2 years, I am still happy with my decision to open it tonight. It is smooth and lovely. Has the berry fruit and warmness that I was expecting. It stands up to my 'grainy' dish while complementing the cheeses I chose. I enjoy the hints of plum and cherry. I did not anticipate much tannin, to which I am correct and just feel the mouth of silky, smooth texture

And, another wonderful aspect, after finishing my meal, I am still interested in drinking my wine. Sometimes I will put it away for later analyzation and enjoyment but tonight is different. I want to continue....

Tonight is football night. The first night of football actually. "Official" football, not preseason... While most are home enjoying their brew of choice, I am here reveling in my very complacent, very delightful, very gratifying Merlot.

(After about 30 minutes of air, true earthiness starts to show... LOVE IT!)

And, once again, thank you ARGENTINA!

Are You Ready for Some Football?!!!

2009-09-10T18:33:00.012-05:00

And here we are again...

your fantasy teams have been picked,

your team paraphernalia is out and about,

your jerseys are washed (hopefully) and ready for wear...

Now it's time to think about that favorite Sunday football food! Yes, we all know that beer is the traditional matchup for your favorite greasy bites...

BUT what if you are in the mood for wine instead?

My tips for wine pairings with top football foods:

WINGS
Buffalo Style - Riesling or Gewurztraminer to cool it down
Traditional - Chardonnay to play on the butter

NACHOS
Spicy Chicken Nachos - the sweetness of a Viognier will help balance out the spice
Big Beefy or Steak Nachos - Zinfandel to stand up to the heartiness and pepper

POPCORN
I love a sparkling wine with the butter and crunch of popcorn (especially a Blanc de Blanc!)

QUESADILLAS

Mild Chicken - Sauvignon Blanc for a refreshing twist

Grilled Steak - For a smooth complement, try a Merlot

PIZZA

Cheese, Pepperoni, ANYTHING - go for that Italian Red, such as a Dolcetto

If you like loads of veggies on your pie, pick up an earthier red like a Chianti (Sangiovese)

SANDWICHES

Turkey - Try a Pinot Noir to add some depth

Roast Beef - Go big with a Cabernet Sauvignon

BLT - How about a Beaujolais?

CROCK POT 'LIL' SMOKIES

If you like your BBQ sauce with a touch of spice like I do, definitely pop the Syrah/Shiraz

DIPS

Dill (my boyfriend's favorite!) - New Zealand Sauvignon Blanc would play nicely

French Onion - Tough one, Gruner Vetliner? This may be an experiment of mine ;)

Guacamole - Go light with Vinho Verde or play up creamy avocado with Oregon Pinot Gris
Salsa - Thinking to go sparkling again here, like a Cava

FRIED FOODS

Fried Chicken - Believe it or not... sparkling again! Think Coke & chips - bubbles & fried food!

Stuffed Mushrooms - Earthy Pinot Noir

Mozzarella Sticks - Go back to Italy, Nero d'Avola

CHILI
It was brought to my attention that I forgot the ALL IMPORTANT delicacy that is CHILI!

My recommendation here (assuming it is a nice spicy, meaty, cheesy, and full of onions and beans) would be an Malbec from Argentina... I mean, if you are gonna go big, GO BIG! :)

And LAST but NOT least....

Our St. Louis favorite (in case you missed my tip in St. Louis Magazine!)...

TOASTED RAVIOLI - I am partial to a Montepulciano for the sweet fruit and smooth body

What are your favorite football foods?

Do you have a favorite wine to pair?

Need a suggestion?

Good luck to all and because I am the STLwinegirl,

of course, GO RAMS! ;)

What's in my glass tonight? 09.07.2009

2009-09-08T10:48:00.006-05:00

2006 Bin 36 Syrah

100% Syrah

Central Coast, California

Average price range $18 to $22

Conceived in Chicago, born in California.

DRINK WINE. LIVE WELL. HAVE FUN.

BIN 36 wants to share our love of wine and

believes the best way to learn about wine is to drink it.

"Plump and round with plum scented berries, hints of smoke, earthy minerals and leather."

I knew this was the bottle I wanted to open tonight so I worked opposite than I usually do... wine first, base the food around that. Syrah is my "go-to" red wine for BBQ, so we decided to cook up some gourmet burgers with traditional sides. I seasoned the meat with garlic, worchestershire, whole grain mustard, salt, pepper, and smoke rub. Then I added some of the BBQ sauce (yes, a little tip there, add a little of your basting sauce into the meat before you cook it) and also threw in some chopped applewood bacon. As for my choice of cheese, I wanted something smokey, so smoke gouda it was. Straight off the wheel, no pre sliced, processed stuff! Our sides were baked beans seasoned with brown sugar, bacon and BBQ sauce and then a red potato and egg salad. (Can you tell it's Labor Day yet???)

I opened the wine about 30 minutes before dinner was ready. One, I wanted a glass while I cooked :) and two, I was interested to see how it would change over the evening. I do this a lot. I have been known to time out periods and taste the wine every 20-30 minutes and make notes of changes I pick up on...

The wine was exactly what I was hoping for. Bold yet smooth. Smokey and earthy with nice subtle dark fruit. I did get the plum essence, but more on the prune side for me. Just to emphasize the connection of your sense of smell and taste... I loved the exerience of being over a smokey grill while sipping on this wine. It helped bring out so many flavors in the wine. My mouth was actually watering while I was cooking, yet I hadn't tasted any of the food yet!

Dinner is served!

The burgers are juicy and flavorful. The gouda is playing nicely with the smoke chips we used in the grill. The Syrah is heaven. The fruit of the wine and the hint of garlic in the meat balanced nicely. The heaviness of the beans stood up well with the wine. And the bacon in both dishes couldn't have been better with the earthiness of the red wine. As for the potato salad, it ended up being more of an afterthought. Not that we think wine pairing when we eat potato salads, but it is nice when the two mesh. I wouldn't say these were a match, but they also definitely did not offset one another.

I have always been a fan of Bin 36 wines, but the Syrah is by far my favorite. It encompasses everything that I look for in a California Syrah. Dark fruit, earth, spice, smoke. Even though we were playing with an "end of summer" BBQ, this wine made me feel ready for fall!

All in all, a nice Labor Day BBQ with a fantastic wine!

First Day of Fall Food and Wine Class

2009-09-07T13:05:00.005-05:00

Announcing: The fourth class in the Food & Wine Pairing Series at Provisions

September 22 ~ 6:30pm
FIRST day of Fall

Come celebrate the season change with great food and wonderful wines!

"AUTUMN ARRIVAL"

Butternut Squash and Roasted Vegetable Medley
Parmesan Chicken with Oyster Mushroom and Bordelaise Sauce
Maple Duck
Tarragon Flank Steak with Sage Brussel Sprouts
Fuji Apple and Cinnamon Streusel

Reserve now before it sells out!

http://www.provisionsmarket.com/

Endorse STLwinegirl for SHINEALIGHT

2009-09-05T18:51:00.004-05:00

American Express, in partnership with NBC Universal, are celebrating inspiring small businesses. The winning entry gets $100,000 in grant and marketing toward their entrepreneurship. Nominees need at least 50 endorsements (aka votes) to be considered by the judges. They will be looking for innovation (especially during tough times), customer service, and community involvement.

I am fortunated to have been nominated. I would appreciate your time and endorsement so that I may be considered for this amazing opportunity...

http://shinealight.ivillage.com/sbo-profile/?ProfileID=4888

STLwinegirl: Turning Passion Into Business

"I met Angela Ortmann while living a carefree lifestyle in SF. We were working in the high-end restaurant/hotel industry. You wouldn't have known it from the outside, but Angela was struggling with medical issues since age 16. Things got worse through the years, to where she could no longer work and had to relocate to St. Louis to have family support. She then gained employment at St. Louis' top restaurants/hotels, but the combination of her illnesses and passion to do more with her food and wine knowledge prompted her to start her own business. Ortmann launched STLwinegirl in February 2009, a unique food/wine business that focuses on the enjoyment and education of both. Her mission is to make food/wine more accessible and approachable. She hosts classes/events for local businesses, restaurants, and organizations but the real innovation is in her "In Home Tastings." She comes to a group of friends/family and provides a full food/wine experience. Cooking herself, she prepares a five course meal with perfectly paired wines. Along with glassware demonstrations, answering questions, teaching basics of wine tasting and giving tips on how to pair food/wine, she also brings everything: food, wine, glasses, plates, silverware, etc... having a house gathering is hard enough, therefore Angela tries to take on the work of the host. Clients' experiences are of the utmost importance to her success. Devoted to making every tasting a CUSTOM event, Ortmann doesn’t keep an inventory so that she never fees obligated to use specific wines. Angela researches the like/dislikes of her guests and then introduce them to new things. She teaches the subjectivity of wine so everyone feels comfortable voicing their opinions. Everyone's input counts. The schedule flexibility and the enjoyment she gets from her work helps her to earn a living while dealing with her personal medical needs. Because the economy is tough for "luxury" businesses, Angela keeps rates reasonable and provides new options to still have fun times with your friends/family without breaking the bank. Due to her personal experiences, Ortmann thought it was extremely important to give back to a community that has supported her efforts. She not only regularly donates her time and tastings to charity auctions and events, but she also serves as a member of the Junior Board of Directors for the Crider Center, a United Way organization that provides medical and supportive needs to the families of her county of residence and other surrounding counties. She recently helped raised over $1200 at just one auction event from her donations of food and wine gifts and tasting parties. With only online social media and word-of-mouth at her disposal, STLwinegirl is a business that has grown tremendously over only six months. She was featured as "One to Watch" in the local food and wine publicaition, Sauce Magazine (July 2009) and part of a wine article in the September 2009 St. Louis Magazine. Angela shows what passion and determination can do even in the face of struggle, while still maintaining a "give back" attitude."
Nominated by: jmikelson

While We're Talking Press...

2009-08-31T10:03:00.013-05:00

In case you missed it, STLwinegirl was featured

in the July issue of Sauce Magazine!

Ones to Watch: Food and drink Pros with Promise

"A recipe for success? Eh, these people don’t need one.

Introducing three fresh chefs, two sprung farmers,

a cool brewer, a goddess of wine and

a mixologist with intoxicating skill.

All of them have time and talent on their side.

We can’t wait."

ANGELA ORTMANN
Why to watch her: She can pair wine with anything.

Angela Ortmann is part educator, part party host

and 100 percent STLwinegirl.

Earlier this year, the certified sommelier took the plunge

into self-employment, building an all-occasion business

around food, wine and savoir-vivre. “

Why not do a wine tasting with your pedicure?” said Ortmann,

who blossomed into a hospitality professional

during a four-year stint in San Francisco.

And since you’re making an afternoon of it,

why not let Ortmann cook, say, a three-course meal?

The fact that Ortmann doesn’t have a bottle inventory

enables her to organize each dinner party,

art opening, corporate lunch or – who’s in? –

spa session around a fresh cache of wines.

She likes what you like.

“The first thing I always tell people is that wine is subjective.”

That said, she might convert you.

“My mother used to only drink Boone’s Farm with ice.

Now she complains it’s too sweet and doesn’t have

any body and wants a glass of Pinot Noir

at room temperature.”

Sneak Peek to St. Louis Magazine

2009-08-29T00:08:00.006-05:00

In case you haven't picked up your copy yet (yes, I know they have only been out a couple days!!!)... STLwinegirl is featured in the "What We Talk About When We Talk About WINE" article in the September issue of St. Louis Magazine. Eleven wine professionals from the St. Louis area were chosen and interviewed about various aspects of the food and wine industry/scene here in the STL.

Get out and get a copy to not only read about my take on entertaining with wine but also what I would choose to pair with the STL favorite, Toasted Ravioli!

Other input from some of my colleagues and mentors include takes on rosé wines, screw caps, Missouri wines, classes, cost, and MORE! Also read what our most memorable and most desired bottles are. Great ideas, perspectives and tips fill this 8 page spread!

I must say we do a great job of taking the "snobbery" out of wine for our fellow St. Louisans!

I hope you enjoy the article. I am truly appreciative to be part of a group that includes the elite of the STL wine world! Many thanks.

What's in my glass tonight? 8.27.2009

2009-08-27T21:11:00.016-05:00

{Meditrina 5}

Sokol Blosser Wines

48% Syrah 27% Pinot Noir 25% Zinfandel

Dundee Hills, Oregon

Average price between $14 and $17.

"In 2004, we discovered a little known Roman goddess, Meditrina. Everyone knows about Bacchus, the Roman god of wine and intoxication. Who knew there was also Meditrina, Roman goddess of wine and health! We couldn't believe that thousands of years ago the Romans had enough savvy to name a goddess of wine and health. What happened? Overshadowed for too long by Bacchus's flamboyance, Meditrina deserves to take her rightful place in the wine world. We decided to help her get there by creating a red wine in her honor"

"There is a core of rich, lush berry from the Syrah. The Zinfandel provides spice, tannin and structure. And the Pinot Noir brings flowers, earth and elegance. It all adds up to a luscious, juicy, easy-drinking mouthful of red wine that's both bright and vibrant yet round and soft. Every sip of the wine, Meditrina, honors the goddess of the same name. Mmmmm."

So... first and foremost, how fun does this wine sound? Great concept. Mass appeal. WITHOUT the cheesy name we are all used to seeing in the grocery stores these days, I am excited to dig in...

On my plate tonight ~ LEFTOVERS! Haha. I had a fabulous lunch today at Roxanne's in downtown Clayton. Ordered the mushroom flatbread.... including goat cheese, arugula, truffle oil and shaved parmesan. Delicious! I couldn't finish so naturally I brought it home!

Upon reheat in the oven, the smell of truffles just plain makes me happy. Enter wine. Aromas of cherries and raspberries. Not overly fruity, which I appreciate. I anticipate earthiness and light tannins. I am right. This unusual blend of light, medium and heavy bodied varietals comes together in a wonderfully balanced wine. The mushrooms accentuate the earthiness, the goat cheese actually is bringing out the fruit for me.While I will admit there are better pairings for my truffled item, I rather enjoy the wine taking a "slight" backseat to an ingredient that deserves center stage!

Other recommended pairings would include chicken and pork... maybe even a luscious duck dish! I would definitely incorporate fresh herbs in the recipe. The earthy quality cannot be denied. I can even envision some cheeses with fruit accompaniments that I would love to have along side.

A fun story behind a stand up wine. Great pricing. A definite go-getter! And I have to give props to the website and their fun "Good Times" page and your "God" or "Goddess" name... mine was GODDESS OF MAGICALLY COPASETIC FAMILY GET TOGETHERS" :)

Wine Quote of the Day ~ 8.25.2009

2009-08-25T23:35:00.004-05:00

"The wines that one best remembers are not necessarily the finest that one has ever tasted, and the highest quality may fail to delight so much as some far more humble beverage drunk in more favorable surroundings." ~H. Warner Allen

Some of my most memorable wine experiences were not that of highest price or rating but those that were with great people, special occasions or unusual acquisitions... I am appreciative of that. No snob here! ;)

8 Health Benefits of Drinking Wine

2009-08-25T15:15:00.007-05:00

I found this article a while back and not only think it's good information to know, but sometimes we all need a reason to feel better about drinking our wine.... ;)

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Every year, there is a flurry of headlines about the health benefits of wine. But can drinking wine really make a difference? Here, the news - very good news indeed - from the latest studies.

Note: The health benefits come from moderate wine consumption, defined by the American Heart Association as one to two four-ounce glasses a day.

The Benefit: Promotes Longevity
The Evidence: Wine drinkers have a 34 percent lower mortality rate than beer or spirits drinkers.
Source: a Finnish study of 2,468 men over a 29-year period, published in the Journals of Gerontology, 2007.

The Benefit: Reduces Heart-Attack Risk
The Evidence: Moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers.
Source: a 16-year Harvard School of Public Health study of 11,711 men, published in the Annals of Internal Medicine, 2007.

The Benefit: Lowers Risk of Heart Disease
The Evidence: Red-wine tannins contain procyanidins, which protect against heart disease. Wines from Sardinia and southwest France have more procyanidins than other wines.
Source: a study at Queen Mary University in London, published in Nature, 2006.

The Benefit: Reduces Risk of Type 2 Diabetes
The Evidence: Moderate drinkers have 30 percent less risk than nondrinkers of developing type 2 diabetes.
Source: research on 369,862 individuals studied over an average of 12 years each, at Amsterdam’s VU University Medical Center, published in Diabetes Care, 2005.

The Benefit: Lowers Risk of Stroke
The Evidence: The possibility of suffering a blood clot-related stroke drops by about 50 percent in people who consume moderate amounts of alcohol.
Source: a Columbia University study of 3,176 individuals over an eight-year period, published in Stroke, 2006.

The Benefit: Cuts Risk of Cataracts
The Evidence: Moderate drinkers are 32 percent less likely to get cataracts than nondrinkers; those who consume wine are 43 percent less likely to develop cataracts than those drinking mainly beer.
Source: a study of 1,379 individuals in Iceland, published in Nature, 2003.

The Benefit: Cuts Risk of Colon Cancer
The Evidence: Moderate consumption of wine (especially red) cuts the risk of colon cancer by 45 percent.
Source: a Stony Brook University study of 2,291 individuals over a four-year period, published in the American Journal of Gastroenterology, 2005.

The Benefit: Slows Brain Decline
The Evidence: Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers.
Source: a Columbia University study of 1,416 people, published in Neuroepidemiology, 2006.

What's in my glass tonight? 8.24.2009

2009-08-24T22:12:00.005-05:00

2006 Hahn Family Estates Chardonnay
100% Chardonnay
Monterey, California

"Balanced on a delicate thread of oak, the palate is pleased with a lush mixture of green apple and tropical fruits that persist well into the finish on a platform of crisp acidity."

Average price between $12 and $15.

While I am not always a huge fan of Chardonnays, I appreciate them in the right context and/or food pairing. I have to admit, I really like this wine. The oak and butter that has become typical and almost overpowering of a classic California Chardonnay does not exist here. The mouth starts light and tropical and finishes round and toasty. Just enough wood and creaminess. My plate tonight consists of a chicken breast stuffed with brie and spinach. Fabulous pairing. And, let's be honest, my Riedel Montrachet glass is doing its job quite well! All in all, a stand up Central Coast Chardonnay. Exactly what you can expect from the whole family of Hahn wines. Always a sure bet!

An additional note on Chardonnay (if not all white wine!) ~ don't serve ice cold. Letting the wine come down about 5 to 10 degrees brings out an array of wonderful aromas and flavors. If you are unsure about the temperature of your wine, a good rule to go by is to take it out of the fridge 30 minutes before serving.

The American Melting Pot

2009-08-24T10:37:00.007-05:00

In case you haven't heard, we are on our third installment of the new Food and Wine Pairing series at Provisions Gourmet Market! Our first two classes sold out to succcess and our next date is Tuesday September 1st. You do not want to miss it!

This week's theme ~ "The American Melting Pot" ~ taking the cuisines and dishes of some of our favorite foodie cities of America. The class is hosted by STLwinegirl and the food is prepared by our wonderful and highly accredited chef Scott Phillips.

$30 for five dishes and five paired wines. Plus interactive discussion and education. We focus not only on the techniques of the food, the flavors and aromas of the wine, but why and how the two pair with one another.

The finalized menu with wines will be out soon, but look for the cities of Baltimore (Maryland crab cake), New Orleans (cajun), San Francisco (cioppino), Miami (cuban) and New York (can anyone say cheesecake???). The wines (just like the food) will all be domestic wines that are influenced by international grapes, techniques, etc.

Reserve your space now at http://www.provisionsmarket.com/ or by calling 314.989.0020.

What's in my glass tonight? 8.23.2009

2009-08-23T21:57:00.006-05:00

2006 Tilia Malbec Syrah
Mendoza, Argentina

60% Malbec 40% Syrah

Rich black fruit meet sweet earthiness. Dark cherry, hints of coffee and chocolate. Lingering spice. Velvety tannins do not overpower the palate.

The best of Malbec with the best of Syrah come together in this extremely affordable wine. Average price between $8 and $10.

Great wine alone or paired with a hearty meat dish or even a nice strong, pungent cheese.

Will age for another five years or so.

Being a lover of a good red wine, I am pleasantly surprised with this one. Although big and bold, it retains a smoothness that makes it more than drinkable. I chose to taste this alone rather than with food, but I could only think of all the wonderful dishes I would pair it with. Malbec's are the diamond of Argentina right now and the "hot" red wine to have, but you don't often see this actual blend. The spice of the Syrah added a nice touch to a traditional Malbec.

A "Taste" of an In Home Tasting

2009-08-23T17:08:00.005-05:00

An example menu that I used this weekend at an In Home Tasting:

Chicken Empanadas With Fire Roasted Salsa
***paired with a Torrentes from Argentina
Roasted Vegetable Cous Cous With Shredded Pork, Toasted Pine Nuts and Herbed Chèvre
***paired with a Pinot Blanc from Oregon
Eggplant Fritters With Vodka Sauce and Romano Cheese
***paired with a Cabernet Franc from Central Coast California
Asian Noodles with Beef and Chinese Five Spice-Teriyaki Sauce
***paired with a Zinfandel from Lodi California
Chocolate Gooey Butter Brownies
***paired with a Muscat dessert wine from California

Also included great conversation regarding shapes of glassware, vintages of wine, sugar levels and tannins, food and wine pairings, and MORE!

More menus to come and also available for viewing at http://www.stlwinegirl.com/PastEvents.html

Welcome!

2009-08-23T15:06:00.003-05:00

Welcome to the new STLwinegirl blog!
The idea here is to help with food and wine tips and reviews, inform you of STLwinegirl events and menus, and to just share my experiences in the food and wine world as well as my journey in starting a new business concept!