deVine Table

Every year the hubby asks me if I want to go out to dinner for Valentine’s Day. Every year my answer is the same. “I’d rather stay home.” Wouldn’t you? I mean, really, any place you eat at is going to be charging a premium for a limited menu and wants to rush you out the door in order to turn your table. That’s not my idea of romance.

Why not take that money you would spend on dinner out and splurge on some really great wine and some decadent ingredients? Now, that is romantic! (more…)

Cherry and Basil Salad on the deVine Table

When we went to the Wine Bloggers’ Conference in Walla Walla, I knew we’d come back with more wine. I just didn’t think we’d come back with as much as two cases. Two cases on its own really isn’t that much for a household that regularly consumes wine and entertains guests. It’s just that we don’t have room to store any more wine. So, we decided to host a dinner for friends in an effort to alleviate our “storage problem.”

Our friends also happen to be wine bloggers from Washington State Wine and Beer and Washington Wine Report.  So what wine do you serve to wine bloggers? Bubbles are always a great way to start any party. As if the drink isn’t festive enough, Argyle Winery makes a unique red sparkler from 100% Pinot Noir that is a beautiful intense red. It always starts a conversation on its own. Then we moved onto Fumé Blanc for the appetizer. For the next course we selected two Merlots to drink side by side – one from Washington and one from California. That’s right, we served these Washington winos some California juice! Terroir vs. terroir. Following that, we served two Bordeaux blends made with grapes from the same vineyard but at the hands of different winemakers. Winemaker vs. winemaker. For dessert, a late harvest Gewurztraminer that I promised Ed we’d open the next time he joined us for dinner.

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Smoked Trout Pate

This recipe was inspired by a tapas class I took from Chef Tom Black at the late Culinary Communion. If you’re serving it at a party, you can make it earlier in the day.We like to pair this with the Grgich Hills Fumé Blanc.

Serves 6-8 people.

• 1 medium russet potato (about 1/2 pound)
• 1 tablespoon butter
• 2 tablespoons cream
• smoked trout
• 1 shallot chopped
• 1 tablespoon minced Italian parsley
• 1 teaspoon fresh thyme
• 1/4 cup plain yogurt
• dash of pepper
• crackers for serving – we like La Panzanella Croccantini

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