Mar 9 – Hedges Family Wines and “Why You Like the Wines You Like”

Posted on March 3, 2013 by Guy

Deborah Culverhouse

Joining me in the studio is Deborah Culverhouse from Hedges Family Estate on Red Mountain in Washington State.  This family run winery is an integral part of Washington winemaking history, and their high quality Red Mountain wines inspired the need to designate this region with its own AVA.

We’ll give you an overview of the wineries distinguished history in the Columbia Valley, talk about the Red Mountain AVA and the many award winning wines produced from the Family Estate.

If you’re lucky, you already have reservations at the Hedges Wine Dinner to be held at the Wichita Country Club March 9th.  Chef Damian Lehman has put together a great menu matched with a selection of Hedges wines.  W’ell tease you with some food and wine pairings too.

Tim Hanni - MW

In the second half I’ll be talking to one of my favorite “Wine Dudes” – Master of Wine Tim Hanni.  Tim’s new book; Why You Like The Wines You Like – Changing the Way the World Thinks About Wine.

This book is a revolutionary, myth-busting approach to wine and food enjoyment based on the latest palatal and consumer research, published by author Tim Hanni, Master of Wine. This book introduces the physiological and psychological factors that shape personal wine preferences. It offers empowerment to wine drinkers at all levels and is a truly game-changing approach to the subject of the enjoyment of wine and wine with food. This is a must-read book for anyone who enjoys wine. His research has uncovered that White Zinfandel drinkers in fact have the greatest taste sensitivity and offers an alternative to wine and food matching, along with a sensible and simple set of flavor Balancing principles, that allows anyone to enjoy the wine they love the most with the foods they most enjoy. He details the spectrum of wine enjoyers from those who favor light, delicate wines all the way to the intense and highly rated red wines – and provides sound rationale why wine and food pairing is based on metaphors and illusions.  Hanni says. “I am on a mission to have everyone pair wines with the diner, not the dinner.”

The new approach detailed in his book segments consumers by Vintoypes® a combination of perceptual sensitivity, from Sweet to Tolerant, and takes into account psychological factors accounting for preference changes over time.

Good Life Guy’s Wines of the Week:
Some great products from Hedges Family Estate

“As a Guardian of Red Mountain American Viticultural Area, Hedges Family Estate protectes the terroir in tradition chronicled by principles the Old World’s  great Estates sanctified.”

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Feb 23 and Mar 2- Preempted

Posted on February 20, 2013 by Guy

DANG!  No show for either of these dates, pre-empted for Sports!

Tune in Mar 9th for more food, wine and fun…

 

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Mac & Cheese Please, LIVE from the WoFair

Posted on February 15, 2013 by Guy

I always look forward to the Woman’s Fair!  Not only do I get to do a wine tasting during Friday’s “Girls Night Out”, 80 of Wichita’s finest females, 5 wines and me…life is good.  And then…Saturday, I’m LIVE from the Woman’s Fair and the KNSS broadcast booth.  🙂
www.womansfair.com

We’ll start with an overview of the Fair with Founder and Co-producer Chris Brown.  It’s all about what’s going on this year, the vendors, seminars, cooking demonstrations, dance demos, fashion show and more.  Throughout the show I’ll be talking to some of the folks who will be providing the fun.  Guy’s…it’s not bad going to the Woman’s Fair with your sweetie, there’s some fun stuff for us to do, see and eat.

I’ll also be talking to the “Mistress of Cheese” – Laura Werlin about her new book.  No one knows cheese better than Laura Werlin, and now she’s applying her expertise to everyone’s favorite macaroni dish. Inside, you’ll find 50 recipes organized by fun topics, such as Classic and Almost-Classic Mac & Cheese, Porky Mac & Cheese, Decadent Mac & Cheese, Lighten Up Mac & Cheese, Veggie Mac & Cheese, Party Time Mac & Cheese, and Breakfast for Dinner Mac & Cheese. The 50 recipes are presented in a fun format, like her previous title, Grilled Cheese Please! She even includes an appendix that includes info on all the food trucks and restaurants that specialize in mac & cheese.

Laura is the James Beard Award–winning author of five books on cheese. Laura’s particular focus is American cheese, for which she has been a champion for more than a decade. Her groundbreaking first book, The New American Cheese, was the culmination of a passion and a movement, and her follow-up book, The All American Cheese and Wine Book, continues to be a go-to book for cheese and wine pairing American style. Always on a mission to make cheese simple, Werlin’s fourth book, Laura Werlin’s Cheese Essentials, does just that. When she’s not eating cheese, or making grilled cheese sandwiches or mac n’ cheese, she can be found jogging in San Franciso, California, where she lives.   www.laurawerlin.com   Get a copy of the book NOW!

Good Life Guy’s Wine of the Week:
2010 Chardonnay and Cabernet from The Dreaming Tree

2010 Central Coast Chardonnay – The fruit jumps out of the glass and reminds you of roasted pear or baked apple pie. Big fruit and brown spices that are backed by a distinct Central Coast citrus note. The entry coats your mouth with these great flavors. Easy to enjoy, this wine will bring the coastal wine adventure right to your home.

2010 North Coast Cabernet Sauvignon continues the legacy of The Dreaming Tree’s inaugural 2009 vintage, with elegant and supple fruit flavors. Each of the North Coast’s renowned winegrowing regions brings unique fruit character and structure—including herbs and blackberry flavors fromSonoma County, cherries and spicy notes from Mendocino County, and earth tones and mouthfilling tannins from Lake County

When Winemaker Steve Reeder and Musician Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it. For The Dreaming Tree wines, they set out to create an approachable Cabernet Sauvignon, Chardonnay, and Red Blend, finding inspiration in the down-to-earth characters and unforgettable flavors that give California’s wine country its rare charm.  www.dreamingtreewines.com

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Feb 9 – Knob Creek and Food!

Posted on February 4, 2013 by Guy

This show isn’t about wine…but another favorite beverage and it’s food affinities; American Whiskey!

Chef OJ Moore

First up is Executive Chef O.J. Moore who oversees both YaYa’s and Larkspur for Ty Issa.  O.J. is a Wichita native having graduated from Kapaun Mt Carmel and K-State. He has been a Chef for many years and spent several years cooking in The Rockies at Vail and Aspen.  We had the pleasure of putting together a great Whiskey Dinner Menu last week. We’lll tell you all about O.J.’s journey in food and then focus on the menu he is preparing for the American Institute of Wine & Food (AIWF) Whiskey Dinner on February 19 at Larkspur.

You can learn more about the dinner at www.aiwfwichita.org   Make reservations soon, it will fill up fast!

In the second half I’ll be chatting with a representative from Knob Creek producer of premium American Whiskey.  I first had the opportunity to taste Knob Creek Rye in Aspen last June.  That prompted our chapter of AIWF to put together this fantastic Whiskey Dinner this month.  We’ll not only have Knob Creek Rye but several products from Knob Creek and related labels.

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Feb 2 – Build a Better Pie

Posted on January 28, 2013 by Guy

The smell of baking pie is something that can and should be enjoyed year-round.

My guest this week is Millicent Souris, author of “How To Build a Better Pie – Sweet and Savory Recipes for Flaky crusts, Toppers, and the Things in Between.”

Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie.   Inside, author Millicent Souris shows you:

—Solid foundations: how to make and roll out the crust, including a basic crust and alternative crusts such as crumble, shortbread, and cheddar cheese

—The practical equipment basics and essential pie-making tips that you really need

—The methods behind a lattice and a full top crust, and how to tell which one to use

—Fruit pies, from Rhubarb Pie to Cherry Pie to Apricot Tomatillo Pie, and beyond

—Staple pies, including Walnut Maple Pie, Corn Buttermilk Pie, and Chocolate Olive Oil Pie

—Savory pies, such as Oyster Pie, Lamb Pie, and Chicken Pot Pie

—How to go small: hand pies, turnovers, and galettes

Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She’s made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.  She is also in the process of opening her own restaurant!

Get a copy today!

Good Life Guy’s Wine of the Week:
2011 Tilia Cabernet Sauvignon, Mendoza Argentina

The 2011 Cabernet Sauvignon offers aromas of red fruit, sweet spice and a touch of fresh mint. It is full and soft with layers of red currant and cassis with notes of clove and black pepper. The wine finishes with finely grained tannins that add structure and length. Made with 100% Cabernet Sauvignon. WA90

This is a SUPER value wine that retails for under $10 – Traditional pairings such as steak, grilled or roasted beef dishes, wild game, chocolate and cheeses are perfect with this wine

Find this wine at Jacob Liquor Exchange on North Rock Road…
…tell them you heard about it from Good Life Guy! 🙂 

 

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