Jan 5 – NakedWines.com
This week I’m talking to Alexandra Farber, head of planning at NakedWines.com and one of the winemakers at Naked Wines.
I am a Naked Wines “Angel”, which means I joined the program several months ago and contribute $40 monthly to the program. That monthly investment builds and I can use it anytime to purchase wine at essentially wholesale prices from up and coming winemakers supported by Naked Wine. Shipping is Free for purchases over $100 or very inexpensive for less and it usually arrives within a couple of days. Use this link to SAVE $100 on your first order, don’t have to join and money back guarantee, you can’t go wrong.
Company founder Rowan Gormley, is a South African born entrepreneur who started NakedWines.com in the U.K. and has brought it to the U.S. and Australia. The company has several thousand angels around the world and is growing rapidly every year since it was founded in 2007. A large percentage of these angels are in the U.S. and growing. Rowan’s vision is to give talented winemakers a chance to create great wines with their angel backing and use the Internet as a vehicle to market and sell their wines.
Alex Farber is a startling young talent that Angels discovered working at a big fancy winery in Napa Valley. Every winery wishes it had an Alex Farber because she’s diligent, passionate and knows her stuff… but most wineries hide their junior talent and shine a spotlight on some old fuddy-duddy consulting oenologist who drops by the winery a few times a year. Angels give credit where credit is due, and Alex now gets to make her own stunning wines (and gets all the applause!) Follow Alex on Face Book.
During this show, Alex and I will not only explain how the program works and how you can get involved but we’ll also be talking about her journey in wine, what lead her to Naked Wines and more importantly the wines she has made in the program.
Good Life Guy’s Wine of the Week:
2017 Miriam Alexandra Chenin Blanc – produced at Naked Wines by Alexandra Farber
Fresh and fruit filled aromatics with a hing of tropical sweetness, this wine begs you to take a sip! Light body but with mouth filling fruit the hint of sweetness is balanced with great acidity. Balance is the key word, soft and plush with a lingering finish this wine is a perfect aperitif or great with lighter seafood, chicken and grilled veggies. From Naked Wine and unfortunately out of stock 🙁
The Bowl Games are set and the NFL Season is inching towards the playoffs. We know that excitement is building for more football, fun and food! What better to go with football season than the 
Hungry Fan creator Daina Falk’s 
You can buy the bag online at 
Pale silver-pink. Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse but fine in themouth, with subtle red berry flavors enlivened by bright acids.Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings
My guest this week is Kerri Lesh. This studious young lady has some great experience in the far North of Spain in the Basque County along the Spanish/French border. I’m looking forward to sharing her story about her journey in wine, travels in Spain and her enthusiasm for the wine, food, culture and language of this often overlooked part of Northern Spain.
Kerri Lesh
95% Tempranillo, 5% Mazuelo selected from 10 to 20 year-old vines from our long-standing suppliers in the Rioja Alta and Rioja Alavesa subzones. Aged for 14 months in hybrid barrels (American oak staves and French oak heads) followed by 9 months of rounding in the bottle prior to release. Intense red cherry color. Aromas of red fruits, strawberry, raspberry and cranberry framed by fine nuances of vanilla and toffee. Silky and structured on the palate, it has a long lasting and satisfying finish.
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer’s markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it’s made to the various pasta shapes of Northern Italy. In every region, the food experts at America’s Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make. 
Eugenia Bone is a nationally known food and nature journalist and author. Her work has appeared in may publications, including Saveur, Food & Wine, Gourmet, Martha Stewart Living and the New York Times. She is the author of six books and has been nominated for numerous awards, including a James Beard Award. She lives in New York City.
The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. After racking, the wine is placed in Allier oak barrels, one third new, another 2 years old and the final third 3 years old. After Malolactic fermentation around the end of November, the grape varieties are blended and put in to barrels. Maturation in casks lasts 6 months, after which the wine returns to the stainless-steel vats for approximately one month, before being gently filtered, bottled and matured for a final 6 months in the bottle.
In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan. Follow Lindsay-Jean on 
Dark and full of character! Gorgeous colors of ruby red and purple draw you in to aromas of bramble berries, black cherries, currant. Warm baked red fruits evolve into vanilla bean, anise with hints of leather and touches of cigar box. The oak is so well balanced with structured tannins and savory spices. The finish last for days and leaves cherry pie and dark chocolate! I would pair this with dry aged ribeye with grilled vegetables! Or even pair with a flour-less chocolate cake!