food and wine

  • Come Over October

    September 24, 2024 09:45


    October is fast approaching as I write this and Fall is upon us as well. The weather is changing, the days are getting shorter, and the smell of wine fermenting the 2024 vintage is wafting through the air.

    I wanted to take a moment to savor this time of year and share a campaign named Come Over October, started by Karen MacNeil and PR professionals Gino Colangelo and Kimberly Noelle Charles. The idea is to encourage friends, family, and colleagues to “come over” during October. Focusing on sharing wine, celebrating friendship, and in-person connection.

    Wine is nearly ageless in that it has been a part of our tables for 8000 years and counting. Wait, the counting part depends on all of us, you included! It involves those who make it, sell it, market it and YOU who enjoy it at home or in a favorite restaurant, over a conversation or a meal. 

     

     

    Tags: Pedroncelli, Sonoma County, Dry Creek Valley, food and wine
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  • #PairItWithPed: Soup's On!

    March 2, 2021 15:29

    #PairItWithPed: Soup's On!

    Soup is always welcome in our house-from Minestrone to French Onion Soup and everything in between. In my house we are a year round soup family. Of course there are changes in types and vegetables as the seasons and temperature outside comes into play. Pairing wines with soup is as easy as pairing with any other dish. I have so many to choose from among the recipes posted on our site-but these are some of my favorites. 

    The other day my dad had a hankering for Split Pea Soup. Ed is a fan of this soup as well so away I went gathering the ingredients. It is one of those hearty winter-time choices with the wonderful aromas of the herbs and the ham filling the air. Nice and thick with tender chunks of carrot and smoky ham this soup calls for our Rosé or on of our red blends-friends.red or Sonoma Classico. And sharing the pot of soup with my parents made me happy.

    Another favorite of many is Classic French Onion Soup. I often think this takes sooo much time but it really is just a matter of cooking down the onions and then letting the herbs and beef broth do their magic. Toasting slices from a local bakery’s French bread and then piling some Gruyere on top and melting it all over the soup gives such depth of flavor and richness. Pair with our Wisdom Cabernet or try our Chardonnay if you want something lighter.

    Minestrone is much loved and a hearty soup all on its own-just add bread. And you don’t have to be Italian-American to enjoy it. I had read about using parmesan rind in a soup as it cooks-it adds a depth of parm-deliciousness. If you have some pesto handy that will perk up the flavors in this soup even more. Paired with Sangiovese or Sonoma Classico you are set.

    With a swirl of pistou (or pesto) you have a tasty vegetable-based soup. Soup Au Pistou is a great combination of veggies and herbs with the piquant flavors of pistou. Paired with our Sauvignon Blanc or Chardonnay you have a winning combination.

    I have made this one for a very long time-I found it in a newspaper so the clipping is well used and now I can make it from memory. I have brought my Turkey Sausage Vegetable Soup to church soup night and found many fans of the flavor-especially our friend Barb. I’d make this once a week for 9 months of the year if I could-and you can never have too much chard! Pair up with our Mother Clone Zinfandel for a treat.

    Tags: Pedroncelli, Pantry, Dry Creek Valley, Sonoma County, Food and Wine
    Categories: PairItWithPed
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