Wine Tasting with the Traveling Vineyard

When my good friend Joanna suggested coming over for a wine tasting party I said, "wine? Why not!" Joanna is a talented and funny woman and I had no doubt this summer evening soiree would be full of creative touches. What I had absolutely no idea of was how much fun we would end up having at a Traveling Vineyard wine tasting party.

For me learning about wine is like learning another language. You struggle to master the basics and once you do there is a brief moment of euphoria where you think, "hey! I just said a sentence in this new language!" And then you realize you have years of study ahead of you to learn how to have a conversation. So the more I learn about grape varietals, terroir, and tasting terminology the more I realize I am at the level of Intro Wine Language 101 and have a vast, unexplored territory of knowledge yet to acquire. Our Traveling Vineyard consultant, Kelleyrobin, was perfect because while she educated us on the wines we were tasting she made it fun and entertaining and didn't "speak" above our heads.

While we went through the five wines with Kelleyrobin we also paired them with different foods Joanna had prepared to see how the wine changed and improved when paired with different flavors:

Caballeria de Luna (Moscato, Viura and Verdejo) ~ paired with fruit kebabs. The citrus notes in the wine complimented the fruit perfectly. To me this wine embodied the spirit of a relaxed summer evening on the patio.

Bright Eyed Bird (Pinot Grigio) ~ I was amazed at how the flavors of this wine changed when sipped with a bite of brie.

Desvia (Rioja) ~ Joanna prepared a spinach and berry salad with pecans and gorgonzola. Although a fuller bodied red this wine matched well to the strong flavors of the salad and the fresh berries in the salad complimented the berry notes in the wine.

A lovely candlelit evening

zin-FAN-del (California) ~ although the name is a little hokey the wine exuded the peppery-fruity notes that Thom really loves. Joanna prepared a creamy chicken & pasta dish to go with this wine. I'm sure if he wasn't being polite being in a room (mostly) full of ladies Thom would have sat back with the bottle on the patio and said, "you guys go on ahead. I'm good right here."

Tanglerose (sweet, dessert style rosé) ~ This was our dessert wine and pair it with desserts we did! All of Joanna's guests brought some kind of dessert and so we had cookies, blueberry crumble pie, apple cream pie and ice cream cake.

As the education portion of the evening drew to a close we congregated around the firepit for conversation and one last treat: S'mores!

If you're local to Greater Boston I definitely suggest booking a tasting with Kelleyrobin*. If you live outside the Boston area the Traveling Vineyard has consultants in 27 other states. Thom and I plan on hosting an autumn party where we'll try some of the heavier reds in the Traveling Vineyard repertoire. I really like that Kelleyrobin will tailor the tastings to suit the host's tastes and preferences and I'm really looking forward to coming up with a pairing menu for the wines!


*To book a tasting please visit Kelleyrobin's website. I received no compensation or product for this review nor was I asked to provide a review. All opinions stated are my own. We just really had a good time!

Vietnamese Inspired Spring Rolls with Honey Chili Sauce

I absolutely love fresh spring rolls; you know the ones wrapped in sticky rice paper concealing a treasure trove of sweet fresh vegetables that you dip in a spicy sweet chili sauce? The kind you try to savor and instead end up gobbling and wishing you had a second order? The kind that you never make at home and only order when you're out at restaurants?

Wait? What was that last one?

I meant to say, the kind you can easily recreate at home with a few key ingredients?

Yeah... those. I love those.

Chicken Tortilla Soup

This recipe for Chicken Tortilla Soup is long overdue. If you've made the Chicken Enchilada Lasagna you're probably wondering, "what the heck were we supposed to do with the other half of the shredded chicken?" This flavorful stew-like soup is perfect for the crazy early spring weather when we still have chilly nights. 

Herb Roast Chicken - Step-by-Step Photo Instructions to Truss a Chicken

Roast chicken is one of my all-time favorite dishes. Sunday dinners at my grandmother's tiny apartment often centered around a golden roasted chicken with crispy skin. When my husband wants to show me he loves me he'll say, "honey, want me to make a roast chicken?"

Whether you serve it with a simple green salad and rolls or a variety of complex side dishes, roast chicken is a classic comfort food and perennial favorite of multiple generations. Making a fabulous roast chicken has less to do with the flavorings and more to do with the method of production. Knowing how to truss the chicken and sear the skin to a crispy finish will make your Sunday dinners as memorable as Grammie's were.

Are You Ready to Rumble? Chicken Enchilada Lasagna

I am incredibly excited to announce that I won the Boston Globe's Superbowl Recipe Rumble today for my Chicken Enchilada Lasagna. As one of ten finalists selected by Boston Globe Food Editor Sheryl Julian, my recipe was ultimately chosen as the winner by Chef Paul Wahlburg, owner and Executive Chef at Alma Nove in Hingham, MA (and big brother to Donnie & Mark Wahlburg).

Chef Wahlburg wrote: "... [the] chicken enchilada lasagna is the winner. The great mix of spices and the use of both the thigh and breast of the chicken is fantastic. All of the flavors will blend well together. The use of the collard greens and the corn tortillas really bring it all together. I like that it could be an entree if you served it with a salad, or also simply an appetizer. This dish is super for Super Bowl Sunday! Go Pats!"