Mother Nature sure has been having fun this year. A long cold snap, and when it does warm up, we get snow…. and lots of it. I think it has been the same for most of Canada.
So, here are some new wines I have tried lately to keep those cold nights at bay. And keep reading for a great recipe of Honey Roasted Potatoes. How’s that for comfort food.
My friend Sue at the NSLC hit it out of the ball park this week, when she asked me to try the new Rhiannon Red Wine from Rutherford Ranch in the Napa Valley of California.
The 2010 vintage is a blend of Syrah, Zinfandel and Barbera. At just under $21, this is my new favorite wine. The Goddess Rhiannon is a Welsh Lunar Goddess who’s name means ‘Great Queen’ or ‘Divine’. It is the perfect name for this divine wine. My first taste, I was thinking ‘medium bodied, fruity, flavours of cherries with a hint of vanilla….And then the explosion of taste happened, where the wine lingered to a magnificent finish. Low acidity and moderate tannins made for a divinely smooth wine. Robert Parker called the Rutherford Ranch wines the best value in Napa Valley. Run, don’t walk, to your closest Liquor Store and get a bottle of this wine.
Another spectacular wine I tried this week was the Rolf Binder Halcyon 2008 Cabarnet Sauvignon from the Barossa Valley in Australia. This wine was a gift from friends and what a great gift it was. A super smooth wine that combined flavours of blueberries, chocolate, herbs, spices and a nice long opulent finish. I had this wine with grilled pork and it was a perfect combination. I also teamed that with Honey Roasted potatoes – talk about comfort food. I have had many requests for this simple recipe, so here it is.
You will need:
Potatoes, peeled and quartered.
Melted butter (don’t use margarine)
Salt & Pepper
Pre-heat your oven to 375 degrees. Spray a baking dish with non-stick cooking spray.
Place potatoes in a single layer in the dish and top with the diced onion.
In a small bowl, combine melted better, honey, mustard, salt and pepper. Drizzle over potatoes and onion.
Bake for 35 or 40 minutes until tender, stirring halfway through cooking time.
Have a great week, stay warm and enjoy the food and wine.