2007 Eve Chardonnay
Washington State

Sweet apples and pears,
I pick up a little floral quality,
followed by a slight touch of oak.
Close enough to “un-oaked”
without being so…

Perfect balance of round and crisp. Forward fruit of
tart apples and sweet pears then an essence of floral
bouquets. Finishes with stone fruit qualities of apricots.
Luscious and clean. Washington Chardonnay done right.

Seared Scallops over Creamy Pasta

I am not a big Chardonnay drinker. I enjoy it. With the
right food, at the right time. But it’s mass appeal is one
to appreciate. This grape has been shown to create light,
crisp, clean wines AND full, buttery, fruity wines.
Versatility is key. Sometimes we get too used to the
“same-old, same-old” styles and we forget that
there ARE other ways to produce Chardonnay….
even in the New World 🙂

When pairing food and wine, one is looking to either
complement or contrast flavor profiles or textures.
Chardonnay often poses the question for me – which do
I want to do? While I do like using a fuller bodied Chardonnay
with lighter dishes, I think I much prefer to match a richer,
creamer, slightly heavy style dish. This particular
Chardonnay has a touch of fullness and hint of sweetness
so I decided to replicate that in my dish.

I love scallops. I mean, really, I LOVE scallops. They are
heavy yet delicate, sweet yet supple. Marinating them in
apple juice helps to enhance the sweetness and give a
complementing flavor in the wine. A nice butter-seared
crust on them also plays well into the light creamy
quality of the Eve.

On to the pasta. Weight plays the most important role here.
Egg noodles are neither light nor overly heavy – just like the
wine. Same with the sauce. We want a hint of richness but
not “alfredo” rich. The aspect of crispness also helps to cut
through the cream in the sauce. Again, a delicate balance.

Together, the dish and the wine fill your palate with a creamy
sweetness that melts in your mouth with fruit and texture. I
hope you love this dish as much as you love the wine. But, more
importantly, I hope you love them TOGETHER!

8 ounces medium egg noodles
12 large sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine (feel free to use the Eve wine!)
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Marinate scallops overnight in apple juice (I add
a splash of orange juice too.) and sprinkly with
your favorite seafood seasoning.

Cook noodles in a large pot of boiling salted water,
uncovered, until al dente, about 8 minutes,
Drain in a colander, then transfer to a platter and
keep warm, loosely covered with foil.

While noodles cook, pat scallops dry and sprinkle
with salt and pepper (you can add more seafood
seasoning here to if you like). Heat butter in a 12-inch
heavy skillet over moderately high heat until foam subsides,
then add scallops. Increase heat to high and sear scallops,
turning over once, until golden brown and just cooked through,
2 minutes total. Transfer to platter with noodles, keep covered.

Add wine to skillet and deglaze by boiling, stirring and
scraping up any brown bits, 1 minute. Stir in water and cream
and boil until slightly reduced, about 3 minutes. Season with
salt & pepper. Stir in chives, pour sauce over scallops & noodles.


2008 Kung Fu Riesling,
Washington State

First I get white peaches, followed by a hint of slate.
Then notes of pear, floral and spice.

Slightly sweet with balance of minerality.
A great representation of what the Riesling grape can do.
Not too sweet. Flavors of pear, apricot,and lime.
Leans toward a medium bodied wine.

Thai Red Curry Chicken and Noodles

As many of you know, I love to balance spicy and sweet.
Curry brings a flavorful (not HOT) spice to food.
I chose chicken as the protein, frankly because that is
what I was in the mood for, but tofu, shrimp or other fish
would work very well with this recipe and wine too.
This dish is neither light nor heavy which plays nicely
with the body of the wine. In this pairing, I like to start with
the wine pretty cold (yes, I am opposing my 30 minute rule!)
and the food piping hot. It helps to create two distinct impressions
while enhancing the synergy of the two together.
The wine will come down in temperature rather quickly,
thus revealing more layers of flavor in both the wine and the food.

1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast,
cut as you prefer – cubes or shredded
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil

8 oz. firm dried rice noodles

Stir coconut milk, curry paste and ginger in heavy large skillet
over medium-high heat until paste dissolves, about 1 minute.
Mix broth and cornstarch in small bowl until cornstarch dissolves;
mix into skillet. Stir until slightly thickened, about 2 minutes.
Reduce heat to medium and add chicken, fish sauce and lime juice.
Simmer over medium heat until chicken is cooked through,
about 2 minutes. Add bell pepper, green onions, basil,
cook 2 minutes.

Cook noodles in large pot of boiling water until tender
but still firm to bite, should be about 2 minutes or so.
Strain and rinse under cold well.
Drain well. Stir noodles into curry and chicken mix.

If you would like to add vegetables, consider bok choy,
snap peas, red peppers, water chestnuts, plum tomatoes, etc.

I always garnish with fresh cilantro leaves.

Who is Charles Smith?

April 26, 2010

2009 Winemaker of the Year – Food & Wine
“It’s just booze, drink it”
I wanted to give you all a brief insight into
the magical world that is Charles Smith and his wines.
He is a much respected winemaker, all the while
maintaining a laid-back, rock ‘n’ roll image and mentality.
His wines are reasonable priced and highly rated.
I chose to start with Charles Smith in my blog series
because I am enamored with his drive, his lifestyle,
his wine, his philosophy, and, most of all, his courage.
If only we all could go in the direction of our passion as he has.
I found a nice article on him at
that I share with you below…
“Eleven years of living on a shoestring in Copenhagen
and traveling the back roads of Spain and Bulgaria
imbued Charles Smith with a remarkable passion for wine,
a prodigious capacity to consume it and an enduring love
for the good times of the European table.
But the wine world knew little about this California free spirit
until he met another adventurer in a Walla Walla wine bar;
the rest is history. After getting to know Christophe Baron,
the first Frenchman to establish an estate domaine
in Washington (Cayuse), Smith concluded
‘I want to change my life and I want to do it with wine.’
A master of the fine art of living well while poor,
Smith offered a $5,000 down payment (that he didn’t have)
to buy a wine store in Seattle. There he learned all aspects
of the trade, incognito, never revealing his plan to start a winery.
Talking to Smith on the lime green Adirondack chairs
on the front porch of his 19th Century farmhouse, one is taken
by the sensibility of the man. His passion comes from a
life-long love affair with wine as an enjoyer, not a vintner.
He regales us with stories of his first winters there,
sleeping on a futon, cold as a block of ice.
‘Not enough money for both barrels and beds’ he recalls.
This self-taught, foot-stomping winemaker has reached
the pinnacle of his profession with grit and determination,
while living on the edge. He produces wine under three labels,
K Vintners, Charles Smith Wines and Magnificent Wines
and is evaluating wine ventures around the world.
You can taste the passion in wines
that dazzle critics and feel the vibe in his descriptions:
‘It’s just booze – drink it.'”
Charles Smith Wines/Magnificent Wines/K Vintners
820 Mill Creek Road
Walla Walla, WA 99362
Phone: 509 526-5230

Been a SERIOUS blog slacker last couple months,

I decided I needed something to get me going.

After combing through my collection, I found this little stash.

Sooo, this week is “Wine and Dine with Charles Smith”

I will be tasting through each of his wines and

cooking dishes to pair with each one.

Reviews & RECIPES daily!

Stay tuned…

Going Green!

April 7, 2010

April 20 – Going Green!

Featuring vegetarian and vegan dishes paired with organic wines

Food and Wine Pairing Class at Provisions Gourmet Market in Creve Coeur

6:30 to 7:45pm

5 dishes with 5 paired wines, only $30!

The menu is set up like daily meals…

Breakfast: Chanterelle and fontina crepe

Lunch: Vegetarian Cubano Sandwich

Afternoon Snack: Potato and Quinoa Puff with Dipping Sauces

Dinner: Vegan Spring Risotto

Dessert: Grilled pineapple yogurt (also vegan)

***wines are still being chosen***

Reservations can be made by phone 314.989.0020 or online at

— Post From My iPhone

So, it’s been awhile since I posted.
TOO long actually.
How about we play a little “catch up?”

Ringing in the New Year

This year we decided to play NYE low key. Just a night at home with comfort foods and fun wine. Dinner request was biscuits and gravy. I happen to make quite a good rendition of this dish so I am asked to make it often. For dinner mostly 🙂 I happily obliged. We had a bottle of the Blue Moon Grand Cru with it. Was a nice (and heavy!) pairing… For our evening’s sipping glass, we had snifters of Grand Marnier Centenaire ~ the hundred year version of B’s favorite drink. Warm and wonderful. By far my favorite of the three GM offerings. I highly recommend having some near a fire sometime. As midnight neared, I picked our bubbles. Went simple. Half bottle of Taittinger. It was a perfect toast to the new year.
The following morning consisted of a Bakon Vodka Bloody Mary.
Salty and spicy. Happy 2010!

Treasuring Our City

For the first major STLwinegirl event of the year, I teamed up with Mike Shannon’s for a wine dinner on January 9, 2010. We came up with a concept of celebrating St. Louis through food and wine in a different way. The food menu was created with local meats, cheeses, vegetables and ingredients. The wine was not local, instead “locally connected.” St. Louis residents and natives who have gone into the winemaking business in some form or fashion. We sold out early and I was more excited than words can say. The night was great. Many food and wine “celebrities” of St. Louis made their way out for the event, as well as Mike Shannon himself and Mark Buehrle of the Chicago White Sox, both of which were showcasing their wines. I hosted the event and had a fabulous time. The food was amazing, the wine was flowing. It was a hit. I look forward to working with Mike Shannon’s on future events.
Toasting Whitey!
On January 15, we were so fortunate to be invited to the private party for Whitey Herzog’s nomination into the Hall of Fame. A night of cocktails, wining and dining with locals and some of the most famous former Cardinals this town has ever seen. It was an exciting evening. You could feel the buzz in the air of excitement for the man who led our beloved baseball team for so many years. I am truly appreciative for this experience.
Winter Warm Up
We resumed the popular Food and Wine Pairing Series at Provisions Gourmet Market on January 19. Our theme “Winter Warm Up” centered around great winter foods that we can dream about eating fireside. Warm spices, rustic sauces… paired with rich wines you could imagine sipping on while watching the snow fall out your window. It was a very successful and fun class. The perfect kick off to another round of classes!

Catching Cabin Fever

For a random Saturday afternoon, we decided to hit the Cabin Fever Festival at Schlafly Bottleworks. We tasted many a beers and took the tour. As many of you know, I do love beer and I love to learn about it just like wine. I never pit them against each other because they are two very different things that serve different, yet the same, purpose. To each their own, both for us and them…

A Passionate Pairing

For my first ever cooking and wine demonstration class at the Kitchen Conservatory in Clayton, I was paired up with Monarch’s fabulous chef, Josh Galliano. The class itself was our first meeting, but no matter, we immediately got down to business. Our guests were enthusiastic and ready to learn. Watch Chef Galliano work was amazing! I thoroughly enjoying watching him work his craft, not to mention, tasting his food. I felt fortunate to be the one pairing wines with the immaculate dishes he created. I had so much fun and am looking forward to my solo class at the store on May 7, 2010.

Needless to say, this year has started off great.
By the looks of things, it won’t be slowing down
any time soon. I am so looking forward to
all of the amazing events that are coming up
and those that haven’t even been planned.
I am excited and READY!
So many wines, so little time!
Ready… Set… GO! 😉

Winter Warm Up

January 6, 2010

So to start off the New Year (and the arrival of all this fabulous snow!), we wanted to start things off with a warming touch…

On January 19th, the continuation of the popular Food and Wine Pairing Series at Provisions Market will start with “Winter Warm Up,” a class designed with idea of a fireside meal.

The dishes of both seafood and meats will incorporate winter vegetables with warm spices and rustic sauces. All paired with luscious wines perfect for your winter meal pairings.


Winter Salad with Goat Cheese “Fritters” & Warm Bacon Vinaigrette
Argyle Brut Sparkling Wine

Cajun Jambalaya with Crab Claws
2007 Treana white Rhone blend of Viognier/Marsanne
Central Coast California

Traditional Coq au Vin
2007 JL Chave Crozes-Hermitage
Rhone, France

Lamb and Root Vegetable Masala
2008 Gascon Malbec
Mendoza, Argentina

Mexican Chocolate Pot de Creme
2003 Dr. Parce Rimage Banyuls

Tuesday, January 19, 2010
6:30pm to 7:45pm
$30 per guest, all inclusive

Reservations required.
Book online at
or by calling 314.989.0020

Space is limited and classes do sell out, so don’t hesitate!

Late Night Gascon Malbec

My concoction of black beans, chorizo, manchego, avocado, mango salsa, crumbled cornbread and queso is making this 2008 Gascon Malbec rather enjoyable…

Rich and smooth yet soft, round tannins highlight this complex red wine. Definitely strong in blackberries, plums, black cherries, and coffee.

A little spice, a little fruit, touch of earth and slight oak.

At a price point of under $15, this is a definite MUST TRY.

While my pairing was a simple dip, this wine could easily stand up to fajitas, lamb, carnitas and more… But I must express my delight with it’s play on the avocado!


– Posted from my iPhone

The holidays are a great time to exercise those “green” muscles of yours and choose organic wines to pair with your feast!

There are multiple levels of organic wines. Not all bottles that bear the words natural, sustainable, biodynamic or eco-friendly are actually organic. Let’s take a look at what the differences on the labels really mean:

Organic – In order for a wine to have the official USDA seal, it must be produced from certified organic grapes and in certified organic facility. These wines may have naturally occurring sulfites but no added sulfites. Sulfites are the preservative used in wine production.

Made with Organic Grapes – These wines are produced in the same fashion as the ones mentioned above, but they can contain low levels of added sulfites, therefore the label will not have the USDA seal on it.

A traditional holiday dinner is quite the conundrum for sommeliers. We put such a variety of flavors and textures into this one meal, it is often difficult to perfectly pair one glass of wine with that full plate of food. That being said, it also opens the door to experiment with new wines and pairings to test your palate and have some fun!

I personally believe that you can pair sparkling wine with almost anything. Whether you enjoy it with your meal or just a holiday toast, the Albert Mann Cremant d’Alsace ( from France is a great organic choice! White wines with a hint of sweetness or spice work very well, I recommend the organic Viognier from Australia’s Yalumba ( When choosing a red, light to medium bodied styles that feature both fruit and earthiness pair best. The King Estate Pinot Noir ( from Oregon is a beautiful representation.

Remember, more than anything else, the key to pairing food and wine is just simply that you enjoy it.

Article: Herb’n Maid,
Continuing with the Food and Wine Pairing Series

at Provisions Market,

we are shifting gears a bit and having a

Food and BEER Pairing Class!

Tuesday November 10

6:30pm – 7:45pm


Reception Beer

Bell’s Winter White


Fontina and Arugula Salad with Fresh Blackberry Vinaigrette

Paired with Cantillon St. Lamvinus


Chicken and Sausage Gumbo

Paired with Avery DuganA IPA
Boulder, Colorado


Southern Tier IPA
New York

Wiener Schnitzel with Gruyere Spatzle

Paired with Great Divide Tripel Belgian Ale
Denver, Colorado

Baby Bison Burger with Tomato Relish and Sharp Cheddar

Paired with Beer Here Pumpernickel Porter
Copenhagen, Denwark

Warm Chocolate Bread Pudding with Coffee Mousse

Paired with Dieu du Ciel “Aphrodisiac”
Montreal, Quebec
***will be served two ways ~
cold and slightly warmed for a new experience!***

Five courses with five (or more!) paired beers for $25!

or by calling 314.989.0020