Hope to see you at the Midwest Winefest Saturday Night, I ‘ll be hosting the event and handling the Master of Ceremonies duty.
First up is Clifford Wright with his new book “Hot & Cheesy”
The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It’s a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.
Clifford A. Wright’s Hot & Cheesy offers more than 250 recipes covering almost anything you could top, stuff, or sprinkle with cheese.
Learn more about Clifford and get a copy NOW!
In the second half I’ll be talking to John Grasse from The Beverage Spectrum. John will be pouring many of his wines at the Midwest Winefest Grand Tasting Saturday night April 21st. Stop by and visit with John to learn about and taste some of the hottest new products on the shelf at your wine store. John represents Raymond Vineyards, a great Napa producer that became part of the Boisset Family Estates.
Jean-Charles Boisset serves as president of Boisset Family Estates, one of the world’s leading family-owned wine companies, with wineries in Burgundy, Beaujolais, the Rhône Valley, the South of France, and expertise in French sparkling wines. Boisset’s August 2009 purchase of Raymond Vineyards expanded the company’s footprint in the New World, which already included properties in Canada and California’s Russian River Valley, making it one of the top twenty-five producers in the US.
The Good Life Guy Wine of the Week:
2009 Raymond Reserve Selection Napa Valley Cabernet Sauvignon
Full-bodied and elegant, this 2009 Cabernet Sauvignon opens with inviting aromas of raspberries and cranberries layered with pleasant notes of white pepper and anise. On the palate, concentrated flavors of tobacco and dark chocolate intermingle seamlessly before culminating in a smooth, lengthy finish. Featuring well-integrated tannins, this hearty Cabernet Sauvignon displays great structure and would pair perfectly with a grilled rib eye steak and baked potato. Approachable at an early age, this wine would benefit from additional cellaring of 5-10 years past the vintage date.
Hope to see you tonight at the Grand Tasting!
This wine is bursting with aromas of lemon custard, white peach and Asian pear. The lively aromatics are followed by equally intense flavors and an elegant finish. Barrel fermentation and oak aging for 14 months have added hints of vanilla bean, roasted hazelnut and baking spice to this complex and intriguing wine.
