- 1 can (14 oz) pumpkin, chilled
- 3 oz reduced-fat cream cheese
- 6 oz lowfat vanilla yogurt
- 1 cup lowfat milk
- 1/4 cup Van Gogh Dutch Caramel Vodka
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 6 teaspoons graham cracker crumbs, optional
October 31, 2009
October 30, 2009
- 1 oz Van Gogh Dutch Chocolate Vodka
- 1 oz coffee liqueur
- 1 oz dark crème de cacao
- 1 oz chocolate syrup
- 2 scoops chocolate ice cream
- 1 cup crushed ice
- Whipped cream
- Maraschino cherry
October 29, 2009
October 28, 2009
October 27, 2009
Even though it's cocktail week, we had to pepper in a recipe or two using wine/champagne (after all, we are loyalists). When you have the time to make your own (versus opting for a pre-made bottle, like Senor Sangria), check out this delicious sangria recipe:
Sparkling Dutch Red (pitcher recipe)
- 1 bottle dry red wine
- 3 ounces Liqueur
- 3 ounces Pomegranate Vodka
- 6 ounces grenadine
- ½ bottle pomegranate juice
- ½ bottle Pommery Brut Royal Champagne
- 1 sliced orange
Combine the first five ingredients. Add Champagne and give a quick stir. Pour mixture over ice and add slices of orange. Garnish each glass with a cinnamon stick.
October 26, 2009
- 1-1/2 oz Van Gogh Double Espresso Vodka
- 1 oz Butterscotch liqueur
- 1 oz Hazelnut liqueur
- 1/2 oz Baileys
Combine in an ice filled shaker; shake and strain into a chilled martini glass.
October 23, 2009
According to TheFoodChannel.com, the top 10 trends for 2009 included dessert drinks as number two. So, I figured it was only appropriate to implement "Cocktail Week" for my fellow winos looking for something a little different this Fall season. Have no fear, we'll be back on the grape juice before you know it!
Throughout the week, I'll post a few recipes for sippable sweets that you can enjoy sans spoon. Check back each day for a lil' something new
Café Caramel Martini
Created by Rene Matos, Beverage Director, NYC Marriott Marquis
(recipe provided by Talbert Communications)
- 2-1/2 oz Van Gogh Dutch Caramel Vodka
- 1/2 oz Van Gogh Double Espresso Vodka
- 1/4 oz House-made caramel sauce
- 1 oz Vanilla ice cream, softened
- Garnished with a cholive
Add all ingredients into a shaker and shaker vigorously to ensure the caramel is well blended. Pour into a martini glass and garnish with a cholive.
October 18, 2009
October 17, 2009
October 16, 2009
October 15, 2009
- October 15th NEW YORK CITY Harry’s Cafe & Steakhouse (I'll be there!)
- October 16th NEW YORK CITY Roger Smith Hotel
- October 20th ATLANTA at Murphy’s
- October 20th ATLANTA WINE SCHOOL
- October 22nd WASHINGTON DC at Pearson’s
- October 23rd ORLANDO at Funky Monkey
- October 24th ORLANDO at Gran Cru
October 14, 2009
The steep, rolling hills combined with its seven lakes and flat lands are home to a diverse collection of grape vines, flora, fauna, and even animals (they have bee hives where they produce their own honey, and its delish!)
October 13, 2009
So after my last race, what did I do? I grabbed a bottle of wine from my favorite winery of all time... Lewelling Vineyards and grilled up an enormous ribeye. Lewelling Vineyards is located in Napa Valley. The first vineyards were planted in 1864 by John Lewelling, and 150 years later, the family still runs the winery (almost unheard of in Napa).
Currently, Dave and Doug Wight run the winery and Haley Wight is the winemaker.
When I visited Napa a few years back, I was lucky enough to experience the hospitality of the Wights... which they graciously offer to anyone who would like to visit their vineyards. But not only are the people behind the wine wonderful, so are the wines themselves. For me, it's the pinnacle of wine... excellent wine... excellent people behind the wine. If you find a bottle, do yourself a HUGE favor and pick it up. If you get a chance to visit Napa, make sure Lewelling is on your list of wineries to visit. I guarantee Lewelling will become your favorite winery too.
2004 Lewelling Cabernet Sauvignon - USA, California, Napa Valley, St. Helena
Purchased for $40 off the mailing list. Opaque... almost black in color. Oh what a wine. I say it every time, but I love Lewelling. Wonderful rich nose of blackberry and blueberry, with hints of oak and vanilla. I could just sit and smell the wine for hours. On the palate, it is definitely young as the tannins make my mouth pucker. But it tastes delicious. Black cherry, chocolate, plum and oak. The dark fruits are really lush and coat your mouth. I really think they have the perfect balance of oak and fruit here (at least for me). The finish lingers for minutes. Every sip left me wanting more. For me, I'm not sure it gets much better. Youthful fruit, oak in balance. This is everything I love in a wine.
My Take: Outstanding
October 12, 2009
Afterall, as a bridesmaid *slash* wino, it was my duty (ok, a wee bit of an expecation, too) to make sure I help the bride (and my fellow bridesmaids) celebrate with nothing but the finest. And that we did, which in turn meant... CHAMPAGNE FOR ALL!
Sure, I'm an avid fan of Moet (afterall, who can I deny that "White Star" quality?) and I lust for a special occation bottle of Perrier Jouet and the soft bubbles of a Veuve Clicquot. But more recently, I've also become a big fan of Champagne Pommery.
In past, I've opted for their POP bottles, since they are perfect for more everyday occasions since they are tailored to individual consumption, but for a big occasion like this, I needed a big bottle (or two) - big in taste, big in elegance, big in festivity! So naturally I tried out some of their alternative champagne options:
Evening #1: Rehearsal Dinner - Pommery Brut Royal
Following the rehearsal dinner, the ladies headed back to our hotel to do a little celebrating on our own without the boys (I mean, who really wants to share their bubbly?). We uncorked Pommery's Brut Royal which was pale yellow in color, but very fresh on the nose and with a clean taste that emobodied hints of red fruit, something I don't think I've ever noticed in any other champagnes that weren't rose blends.
The finish was very smooth with no dryness and bubbles that tingled the tongue. Overall, a lively style, but one that sort of opposes traditional heavy, dry champagnes. Chardonnay grapes from the Côte des Blancs are the primary contributors to that liveliness. Very different from night #2...
Where to Buy: 67Wine.com
Evening #2: Wedding Toast - Pommery Brut Apanage NV
The group consensus was that the Brut Apanage was more enjoyable than the Brut Royal, and I would have to agree (although I didn't dislike the first bottle).
While most bottles of champagne are too light to stand up to food, the Brut Apanage can easily carry through a meal and compliment any menu, or easily fly solo. We toasted to the new bride before she headed down the aisle with a finely gold hued flute complete with a nose that teased the senses, fresh rose and citrus scents with more dryness on the palate.
Pommery Brut Apanage surely has its own personality compared to champagnes I've had in past. Perhaps its due to its unique aging process, where a blend of 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier (selected from Grand Crus because of their quality) are aged for 4 years, making it one of the longest-aged non-vintage champagnes available. What we were able to experience with a notable finesse and delicacy that left the palate comfortable pleased.
Where To Buy: WineBuys.com
For more information, please visit http://www.pommery.com/.
October 10, 2009
October 7, 2009
October 6, 2009
Parting with typical BBQ fare is simply not acceptable during tailgating season! Our friends made an Italian Sunday dinner, complete with "Sunday Gravy" with pork neck, meatballs and sausage. So what better wine to pair, then a Super Tuscan?
What is a Super Tuscan you ask? Well, it's nothing more than a wine made in Tuscany from "non-Tuscan" grapes. See, Tuscany has pretty strict rules regarding the types of grapes that can go into a wines. If you want to be a Brunello, you can only use Sangiovese planted in certain areas. If you want to be Chianti Classico, you can only use a different clone of Sangiovese planted in other areas. Wine makers, like all good artists want to expand their horizons, so they started planting Syrah, Cabernet Sauvignon, etc. But since they don't meet the regulations, they can't carry Tuscan classifications. Hence... it's called a "Super Tuscan" since it can't be called Chianti, Brunello, etc.