Tuesday, June 30, 2015

Skouras Zoe Rosé & Nasiakos Moschofilero Dry White Wine

I recently had the opportunity to spend an evening with chef, Maria Benardis, the founder of Greekalicious. Benardis is bringing ancient Greek tastes and flavours to modern times. During the evening we were served Greek wine, tgo with the yummy treats made by Benardis. As you know I have recently fallen in love with wine from Greece. There is something smooth and clean about the wine when it hits the palate.

The wines of the evening were Skouras Zoe Rosé and Nasiakos Moschofilero. They were both so good, I could not decide which one I liked more.

Skouras Zoe Rosé:

The Skouras Winery was founded in 1986 in by George Skouras, a trained oenologist. Skouras wine is the second most sought after wine from the region.

This rosé is a blend of Agiorgitiko and Moschofilero grapes which give this rosé a beautiful red color with pink hues. It comes from the Peloponnese region where the wine is known for being complex and diverse. The taste is dry, fruity, and packed with flavor.The aromas in the wine are cherry, raspberries, floral and red rose petals. Make sure to serve it chilled.

Nasiakos Moschofilero Dry White Wine:

Nasiakos wines consistantly get high ratings from Wine Enthusiasts, Wine and Spirits, and Wine Spectator.

This wine is also from the Peloponnese region made with 100% Moschofilero grapes. The aromas are fragrant flowers green apple, and peaches. This one would pair wonderfully with mediteriannen food, cheese, and fish. I really loved this wine. It will remind you a bit of a sauvignon blanc. 

Both wines are great to sip during the summer. Either one would work for entertaining or chilling at home while watching Netflix. Cheers!

Sunday, June 28, 2015

Blackberry Cabernet Sorbet

The summer is a delightful time for a wine sorbet. Blackberries are a very sexy fruit to play with. They are a part of the rose family so they have flowers, thorns, and leaves just like roses. Blackberries are also known for their magickal powers to bring in abundance.

This delicious sorbert is great for when you are entertaining or if you are making a sensual dessert for your lover. 

Blackberry Cabernet Sorbet

  • 1 cup water
  • ½ cup sugar
  • ¾ cup cabernet wine ( or other red wine)
  • 2 cups blackberries
  • 2 teaspoons lemon juice
  • 1 egg white, whipped

In a bowl of cold water, gently clean the blackberries. Remove all debris and any soft or discolored berries.

In a blender, combine the berries, water, sugar, lemon juice and wine. Process or blend mixture until smooth. Add the whipped egg white and stir until thoroughly blended. Chill mixture.

Freeze (churn) cooled mixture in an ice cream machine, according to the manufacturer’s directions. Garnish with fresh blackberries and mint leaves. Enjoy!

Sunday, June 14, 2015

Rosé, Ceviche and a Rooftop

Looking for a way to meet new people in New York City? Pull up a chair for the Yellowchair experience.

Yellowchair is a private social network that connects like- minded individuals who share a passion for food and conversation. The network creates experiences that include curated dinners, tastings and private events. Founded by Corey Sandlofer and Dana Goldstein, they host about two to three events a month.

I recently attended their Rosé, Ceviche and a Rooftop event at Up On 20. We kicked the night off with a glass of sparkling rosé and socializing. The view from Up On 20 at the Hyatt is sexy and chic, just like we like it in New York City. It’s a new hidden gem in midtown (side note: it is a great place for a date). The weather also happened to be perfect that night.

Once we got settled and schmoozed up, a tasting of rose sangrias began. Before each sangria we learned a bit about the winemakers and checked out the bottles. This is always my favorite part of a tasting, because winemakers are creating such unique wine from the varietals to the labels.

The first selection was a sangria made with SAVED Rosé. The wine is a collaboration between the artist, Scott Campbell and the winemaker, Clay Brock. It comes in a beautiful bottle designed by Campbell and is a blend of seven varietals. Brock made a small batch of the wine, so there were only a few hundred cases made.

Next we had a sangria made with the A-List Rose. A lovely wine from Australia, it is a blend of Cabernet Sauvignon, Merlot and Shiraz from Margaret River. The notes include raspberries and strawberries which make it a perfect choice for a rosé based sangria.

After the wine tasting, the chef made a guest appearance to show us how to make ceviche. I opted for a spicy cod versus shrimp and it was delicious! In fact everything about the evening was delicious. It's what I would call a perfect evening in the city.

Yellowchair is an exclusive dining experience with an inclusive attitude. The club lives up to it’s tagline, “dinner with NEW friends". Whether you are a New Yorker or visiting the Big Apple, Yellowchair will feed you with a full blown sensory experience. See you there!