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Archive for December, 2009

Episode 7 features Kiona’s 2006 Estate Lemberger, the world’s only $10 100% Red Mountain wine (to the best of my knowledge). We paired this wine with one of our household standbys, homemade pizza. We bought the dough from Trader Joe’s and went crazy with our own toppings. It’s just as much fun to make as it is to eat!

Here’s a link to the Lemberger page on Kiona’s website.

Here’s a picture of the “blue” Lemberger grapes and the pizza before we scarfed it down-

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A Kiona Holiday

No video today, but I do have a Kiona-inspired holiday poem for you –

It feels quite frosty, there’s a chill in the air,
The wine’s all been crushed with great love and great care.
There’s the Riesling, Syrah, and Estate Cabernet,
Don’t forget the Ice Wine… it should be ready next May!
Grandpa John scurries around with a hat on his head,
There’s snow on the ground on the Mountain that’s Red!
As we say “Goodbye” to the year of 2009,
We hope you enjoyed many a fine glass of wine.
Looking ahead, Kiona has surprises a’plenty,
What’s to lose? Most wines are less than twenty.
We appreciate your support, our fans we adore,
All the new fans, the old fans, and those not yet on board.
From our family to yours, we wish you only best,
Keep drinking Kiona – it’s our only request!

We wouldn’t be where we are today without our dedicated legions of fans. We sincerely appreciate your support and hope you continue to drink and enjoy Kiona wines.

Yours,

JJ and Molly

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Episode 6 features one of my favorite wines of all time, Kiona’s 2008 Estate Red Mountain Dry Riesling. This wine can be found for around $13-$16. It’s one of the most versatile wines out of Washington State. Visit the Dry Riesling page on our website, found here.

Romanesco Broccoli and Rigatoni – from Rachel Ray Magazine

Serves 4 to 6

Ingredients:

  • salt and pepper
  • 1 pound rigatoni pasta
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 cup dry white wine – Kiona Estate Dry Riesling or Estate Chardonnay
  • 1 cup chicken or vegetable stock
  • 1 head romanesco broccoli or broccolini, cut into florets
  • 1 teaspoon grated lemon peel
  • 2 sprigs rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2/3 cup grated pecorino-romano cheese, plus more to pass around the table
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving a couple of ladlefuls of the pasta cooking water.
  2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat.  Add the onion and garlic and cook until golden, 6 to 7 minutes.  Stir in the wine for 1 minute, then the chicken stock.  Add the broccoli, lemon peel, rosemary, and crushed red pepper; season with salt and pepper.  Cover and cook for 10 minutes.
  3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute.  Season with salt and pepper and serve, passing extra cheese at the table.

Romanesco Broccoli and Rigatoni

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Episode 5, featuring the 2004 Cabernet/Merlot. This wine can be found for around $10. It’s so new for us that I haven’t updated Kiona’s website from the 2003 vintage, but here is a link anyways.

We weren’t too impressed by the stew we had in this week’s episode, so we will spare you that recipe. Molly has a recipe for an Italian Wedding Soup that is much better and that would go with the Cabernet/Merlot splendidly. Thanks for watching!

Italian Wedding Soup — from Clean Eating Magazine Sept/Oct 2009

Ingredients:

  • 4 slices whole-wheat bread, cubed
  • 1/2 lb lean ground chicken breast (we used ground turkey)
  • 1 medium carrot, grated
  • 3/4 medium yellow or white onion, grated
  • 1 cup whole wheat bread crumbs
  • 1 clove garlic, minced
  • 1 tbsp fresh basil, finely minced
  • 1/4 tsp dried oregano
  • 4 egg whites, divided
  • 6 cups low-sodium chicken broth
  • 10 0z. fresh or frozen spinach, chopped finely
  • sea salt and fresh ground black pepper, to taste (optional)
  • 2 Tbsp low-fat Parmesan cheese, grated

Instructions:

  1. Preheat over to 350 degrees.  Toast bread cubes on large cookie sheet in over for 15 minutes or until just browned and crisp.
  2. In a large bowl, mix chicken, carrot, onion, bread crumbs, garlic, basil, oregano and 1 egg white.  If mixture seems too wet or “soupy,” add 1 or 2 more tbsp of bread crumbs.  Use hands to form mixture into 55 to 60 small meatballs, 1/2 to 3/4 inch in diameter.  Set aside.
  3. In a medium stockpot, add broth and bring to a boil over medium-high heat.  Drop meatballs in, a few at a time.  Simmer for 5 minutes or until cooked.  (When they are cooked, they will turn more opaque.)  Add spinach and reduce heat to medium-low.  Season with salt and pepper, if desired.
  4. In a medium bowl, whisk remaining egg whites until frothy.  Mix in Parmesan.
  5. Pour egg white-cheese mixture directly into stockpot of soup.  Stir until egg whites are cooked, then remove from heat.
  6. To serve, place 1/4 cup croutons in the bottom of a bowl and pour 1 cup soup over the top.  Garnish with additional chopped basil, if desired.

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