Archive for the ‘Kiona Red Wine’ Category

We got a fancy new camera that lets us film in HD!  Just click play and then in the bottom left corner to select 720p or 1080p.

So obviously it’s been a while. Molly has been knee-deep in culinary school madness and we moved to another apartment in Seattle. We’re sorry to leave you all hanging for so long, and for that, there is really no excuse. Thank you for watching!

Click here to visit the 2003 Cabernet Page on Kiona’s Website.

Delicious Short Ribs


  • 1 onion, small dice
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 1 leek, cleaned and finely chopped
  • 4 spring of fresh thyme
  • 1/2 cup of soy sauce
  • 1 cup Kiona 2003 Washington State Cabernet Sauvignon
  • 1 Tablespoon of brown sugar
  • freshly ground pepper
  • 3 1/2 pounds of short ribs
  • 2 or 3 Russet potatoes, peeled and cut into quarters
  1. Combine all ingredients except the meat and potatoes in a large roasting pan.  Add the ribs and coat thoroughly with marinade.  Let marinate in a single layer for at least 6 hours, preferably overnight.  Turn the meat over every once in a while.  Bring to room temperature before cooking (take out of fridge about a half an hour before cook time).
  2. Preheat the oven to 400 degrees.  Braise the ribs for 2 1/2 to 3 hours, reducing the heat down to 350 after one hour.  Turn the ribs over and add the Russets with about 40 minutes left in cooking time.  If all of the marinade liquid evaporates, add water to the pan.


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Episode 11 features Kiona’s 2003 Estate Red Mountain Syrah along with Molly’s lamb chop dish. This Syrah really pairs well with rich meats, and lamb certainly fits the bill. Ideally the lamb should be grilled, but since we don’t currently have a place to put one in our tiny Seattle apartment, we had to use the broiler.

Thank you so much for watching!

Here is a link to the 2003 Red Mountain Syrah page on Kiona’s website.

Here is a link to a Fred Armisen’s SNL impersonation of President Obama that Molly thinks I can sound like from time to time.

Lamb Chops with Kidney Beans


  • 4 lamb chops
  • 4 T. extra virgin olive oil
  • 1 T. dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 garlic cloves, smashed
  • 2 sprigs rosemary, minced
  • 1/2 t. thyme
  • 1/2 t. tarragon
  • Splash of Kiona Estate Syrah
  • 1 15oz can of kidney beans
  • 1 celery stalk, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 onion, finely chopped
  • 2 or 3 bacon strips, chopped


  1. Mix together oil, mustard, salt, pepper, garlic, rosemary, thyme, tarragon, and wine.  Marinate the lamb in the mixture for at least an hour, turning every once in a while.
  2. Pat the chops with paper towel or cloth.  Grill on BBQ or broil until preferred doneness (we like medium rare, 140-150 degrees internal temp, 7-11 minutes).
  3. Meanwhile, cook the chopped bacon in a medium saucepan.  Add onion, carrot, and celery, and sweat 3-5 minutes.  Add the beans, plus a little extra water.  Cook out the water and serve with lamb.

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Episode 10 of 1 Eye Wine Guy features Kiona’s 2005 Columbia Valley Merlot, which we had with Molly’s homemade Spaghetti and Meatballs. So delicious! Molly likes to make a whole bunch of meatballs at one time and then freeze them, so when we are in a pinch or don’t have much time to make a more involved meal, we can just take them out and add them to the sauce and we’re ready to go.

Sorry about the quality of the video and sound. The camera we usually use was out of batteries so we had to improvise.

Thank you so much for watching! Here’s a link to the 2005 Columbia Valley Merlot page on Kiona’s website.

Spaghetti and Meatballs


  • 2 slice of delicious bread
  • 1 lb of ground beef
  • 1 lb of ground pork  (you can also substitute 1 lb of ground poultry meat for the beef or pork)
  • 4 garlic cloves, minced
  • 1/2 large yellow onion, grated
  • 1/2 medium carrot grated
  • 2 large eggs, lightly whipped
  • 3/4 cup Parmesano-Reggiano or Pecorino Romano cheese
  • 2 tbsp chopped fresh basil or flat-leaf parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp ground pepper
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil


  1. Heat the milk in a small saucepan and soak the bread slices in the milk, turning them over to fully absorb.  Cool, then mince the bread and place in a large mixing bowl.  Add ground meats, garlic, carrot, onion, eggs cheese, herbs, pepper and salt.  Use your hands to thoroughly mix and combine.
  2. Roll into 1 and a half inch meatballs and set on a rimmed cookie sheet.  You should have approximately 30.
  3. Heat a large skillet over medium-high heat.  Add the extra-virgin olive oil and add the meatballs in a single layer.  Cook in batches, frying the meatballs without moving for a few minutes and then flipping them over periodically to brown on all sides, about 8 to 10 minutes.
  4. After they cool, I freeze 4 separate freezer bags each with 6 meat balls in it for future quick dinners.  For that night’s dinner I add a 14 oz can of crushed tomatoes to the 6 remaining meatballs along with salt and pepper to season and some sauteed garlic.  Simmer the sauce for about 10-15 minutes.  Add some chopped basil and cook for about five more minutes.
  5. Toss your choice of cooked pasta with the sauce and meatballs and serve with delicious cheese (3 meatballs a person).

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This week we popped the cork on Kiona’s 2003 Estate Red Mountain Cabernet, one of our primo wines. To go with it, Molly made an amazing pan-seared hanger steak and homemade french fries. What can I say about this wine? It’s one of the best Cabs in Washington.

We got the recipe for the food from Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn. We got this cookbook for Christmas and have both been enjoying it immensely. Highly recommended! Here’s a link to the book on amazon.com.

Here’s a link to the 2003 Estate Red Mountain Cabernet Sauvignon on Kiona’s website.

Many thanks for watching! We hope you’ll visit again next week.

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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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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


  • 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


  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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Episode 2, featuring Kiona’s 2003 Estate Red Mountain Sangiovese, a wine that can be found for around $20-$25.

Click here to visit the 2003 Estate Sangiovese page on Kiona’s website.

Here’s a link to the 20Something website. Come visit us!

We fixed the inverted “mirror” effect from last week’s episode, so that’s pretty awesome. Feel free to leave a comment, and thanks for visiting!

Sweet Potato Gnocchi with a light Bolognese Sauce – from “Clean Eating” magazine Sept/Oct 2009


  • 1 large sweet potato
  • 2 medium Russet or Idaho potatoes
  • 2 cups plus 2 T. whole-wheat flour, divided, plus additional flour for hands and cookie sheets
  • Olive oil
  • 1 medium yellow onion, diced
  • 1 stalk of celery, diced
  • 2 medium carrots, diced
  • 1 lb of lean ground turkey breast
  • 1 C. skim milk
  • 1 28-oz can of crushed tomatoes
  • 1 6-oz can of tomato paste
  • 1 t. dried Italian seasoning
  • 2 T. fresh basil, minced
  • sea salt and fresh ground pepper to taste


  1. Preheat oven to 400 degrees F.  Use a fork to poke holes in all potatoes.  Bake on a cookie sheet, lined with tin foil, for 45 minutes.  Remove potatoes from oven, let cool, remove skins and slice.  Add potato slices to a food processor fitted with a standard blade and puree for 3 minutes or until smooth.
  2. To make gnocchi, put potato puree in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency).  Dust hands with a bit of flour and form puree into teaspoon sized oval-shaped balls.  You will periodically need to dust your hands with more flour while making balls. (I found this too time consuming in the past, so I roll out a small handful of dough into a log 1 inch by a foot and a half or so and cut 1 inch pieces and repeat with the rest of the dough).  Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them.  Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
  3. While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high heat.  Once dry, add gnocchi to stockpot in small batches of about 10 to 15.  When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
  4. To make sauce, heat a medium sauce pot over medium-high heat.  Let heat for 1 minute, then mist with cooking spray.  Add onion, celery, and carrots and saute for 3 to 4 minutes.  Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
  5. Once turkey is cooked, add remaining 2 T. flour.  Whisk in milk and stir until thickened.
  6. Pour in tomatoes, tomato paste and 1/2 C. water.  Reduce heat to medium-low and stir.  Add Italian seasoning and basil.  Season with salt and pepper, if desired, and cook for another 5 minutes.
  7. To serve, place 1 C. gnocchi in a bowl and toss with 1 C. of sauce.  Garnish with additional basil, if desired.


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