Ingredients:

1 large pre-cooked holiday ham
5 cups apple juice
1/4 teaspoon ground cloves
1/2 light brown sugar
1/4 cup water

Directions:

Preheat oven to 325 degrees. Clean ham and remove skin. Place in a roasting pan. Pour apple juice, cloves and brown sugar over the top; cover. Bake per package directions for 20 minutes per pound. Baste periodically during cooking. Remove from oven, cool slightly. Slice ham and baste with drippings from the pan. Serve with scalloped potatoes, apple sauce, vegetables, rolls and other holiday favorites.

Peppermint Brittle

2 lbs. white chocolate
30 small peppermint candy canes

Line a jellyroll pan with parchment paper or heavy tin foil. In a microwave safe container add the white chocolate and heat on medium in the microwave for about 4-6 minutes. Stop during heating and stir occasionally until the chocolate is smooth and melted.

In a large plastic bag add the candy canes. Using a rolling pin or another similar tool, begin breaking the candy into small pieces. Stir the candy into the melted chocolate and spread in the pan, evenly.

Place in refrigerator for about 60 minutes and then break the candy into pieces.

Apple Stuffed Pork Tenderloin Holiday Feast

Ingredients:

1 4 to 5 pound boneless pork loin
2 tablespoons real butter
2 1/2 tablespoons chopped white onion
1 cup seasoned bread crumbs
2 Granny Smith apples, peeled, cored and chopped
1/2 cup raisins
Lemon and orange zest
1 cup apple juice
1 cup sour cream
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Cook onions in butter over low heat until soft. Remove from heat. Add in bread crumbs, apples, raisins, citrus fruit zest and salt and pepper. Cool. Meanwhile, slice a pocket in the pork between the fat layer and the meat. Place stuffing in the pocket and then roll up pork line lengthwise. Tie with a cooking string or close with skewers. Mix sour cream and apple juice together and pour into a roasting pan. Place pork loin on top; cover. Bake for 30 minutes and then turn and bake for another half hour. Reduce heat to about 350 degrees and continue cooking for another hour. Baste pork frequently. Pork is done with a meat thermometer reads 150 degrees. Serve with potatoes, vegetables and rolls. Pan drippings can be blended with white wine for a gravy if desired.

Christmas Cookie Cutouts

Ingredients:
1 cup real butter, softened
1 1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon almond extract, optional (reduce vanilla to 1 teaspoon if used)
Assorted holiday cookie cutters

Directions:
Mix butter and sugar together until very light and creamy. Add egg and extract(s); mix well. Slowly add flour and baking soda. Divide dough into equal parts; wrap and refrigerate for at least an hour. Preheat oven to 375 degrees. Roll out dough on waxed paper to about a 1/4 to 1/3 inch in thickness; cut into desired shapes. Bake on greased cookie sheets for 7 minutes, or until edges turn slightly golden. Cool and decorate.

Christmas Duck With Orange Sauce

Ingredients:
1 5-pound duck, cleaned and rinsed
1 large orange, peeled and quartered
Salt and pepper

Orange sauce:
1/2 cup granulated sugar
1 tablespoon white wine vinegar
Freshly squeezed orange juice from 3 oranges
1 whole bay leaf
1/4 teaspoon thyme
3/4 cup Grand Marnier
Grated orange rind
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Clean duck and remove all excess fat. Rub duck, inside and out, with salt and pepper. Insert orange quarters into duck cavity and place in roasting pan. Cover and bake for 30 minutes. Remove duck. Pierce the breast with a knife or fork; drain excess grease. Reduce oven heat to 300 degrees and return duck to oven for 70 minutes, or until duck is quite tender. Meanwhile, blend sugar and vinegar in a saucepan. Cook over medium heat until sugar starts to caramelize. Add bay leaf, thyme, orange juice, rind and liquor. Cook for five minutes or until well blended; remove and discard bay leaf. Remove duck from oven. Discard oranges; drain any remaining excess grease. Pour sauce over duck. Serve with vegetables, rolls and other holiday favorites.

Christmas Gingerbread Men Cookies

Ingredients:
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Crisco
1/4 cup light brown sugar
3/4 cup molasses
1 egg, beaten
1 teaspoon warm water
1 teaspoon white vinegar
Desired decorations

Directions:
Preheat oven to 350 degrees. Blend all ingredients together until dough is well mixed. Roll out onto waxed paper, or a floured surface. Dough should be about a 1/4-inch thick. Cut into desired shapes. Place on greased and floured baking sheets. Bake for 8 minutes, or until browned. Cool. Decorate with desired frosting, candy pieces and other embellishments.

Christmas Spiced Banana Bread

Ingredients:
3 1/4 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3/4 cup real, unsalted butter, softened
3 large eggs
6 to 7 ripe bananas, mashed
1 16 ounce container sour cream
2 1/4 teaspoons pure vanilla extract
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cup flour
1 cup chopped nuts, optional

Directions:
Preheat oven to 300 degrees. Grease two large, or four small loaf pans. Mix 1/4 cup sugar, 1 teaspoon cinnamon in a small bowl. Dust greased pans with the mixture. Combine butter and 3 cups sugar. Add eggs, bananas, sour cream and remaining spices. Mix well; add baking soda and flour. Add nuts, if desired. Divide batter equally into pans. Bake for 55 minutes, or until toothpick comes out clean. Serve with fresh whipping cream.

Christmas Sweet Potato Pie

Ingredients:
1 pound of sweet potatoes, peeled
1/2 cup real butter, unsalted and softened
1 cup granulated sugar
1/2 cup whole milk
2 large eggs
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 1/4 teaspoon pure vanilla extract
1 9-inch pie crust, prepared, but unbaked
1/4 cup crumbled pecan pieces, optional

Directions:
Preheat oven to 350 degrees. Boil sweet potatoes until soft and tender. Cool and drain. Mash potatoes in a mixing bowl. Add butter and mix until well blended. Slowly stir in sugar, eggs, milk, spices and vanilla. Mix with a hand mixer until creamy and potato chunks have disappeared. Pour potato mixture into the unbaked piecrust. Sprinkle pecan pieces on top. Bake for 50 to 60 minutes, or until knife comes out clean. Cool and serve with vanilla ice cream or whipped cream. For an extra festive touch, sprinkle ice cream with peppermint candy pieces.

Holiday Mint Fudge

Ingredients:
1 cup granulated sugar
7 ounces marshmallow cream
2 sticks real butter, softened
10 ounces mint chocolate chips or mint chocolate candy chopped
2/3 cup evaporated milk
1 teaspoon pure vanilla extract

Serving tray decoration:
Powdered sugar
Mint leaf sprigs

Directions:
Line a 9×9x2-inch pan with foil, grease; set aside.  Combine sugar, butter, evaporated milk and marshmallow in large saucepan on medium heat until it boils. Stir constantly. Boil for five minutes. Add mint chocolate and vanilla. Stir until contents are well blended and melted together. Spread into pan. Refrigerate for minimum of 8 hours. Cut into desired size squares. Serve on a plate dusted with powdered sugar and decorated with mint leaves.

Holiday Roast And Vegetables

Ingredients:
1 4 to 5 pound beef rib eye roast
5 medium baking potatoes, cleaned and quartered
1 small bag of cleaned baby carrots
1 large onion diced
1 bottle of light beer
5 cloves of fresh garlic, cleaned and minced
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions:
Preheat oven to 350 degrees. Blend all spices and rub onto roast. Pour beer into a roasting pan and place roast inside. Surround roast with vegetables. Cover roasting pan. Bake for 45 minutes and then baste roast with beer and au jus from the pan. Return roast to oven for about 45 minutes to an hour longer, or until a meat thermometer registers 135 degrees for medium rare or 150 degrees for medium. Cooking times can vary depending on desired doneness and roast size. Once done, remove from oven and cool for about 20 minutes. Carve and serve with vegetables, rolls and other holiday dishes.

Christmas Thumbprint Cookies

Instructions:
2/3 cup real butter, softened
1/3 cup granulated sugar
2 egg yolks from large eggs
1 1/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon salt
2 egg whites, beaten
1 cup chopped walnuts or pecans
Strawberry, cherry or raspberry preserves

Directions:
Preheat oven to 350 degrees. Blend butter and sugar together. Slowly add egg yolks, vanilla, and salt. Beat until well blended; add flour. Once well mixed, shaped dough into small balls. Dip balls into beaten egg whites and roll in nuts. Place on greased cookie sheet. Gently press down on each ball with thumb. Bake 15 minutes, or until golden. Remove from oven; cool. Fill indents with preserves prior to serving.

Creamy Christmas Mashed Potatoes

Ingredients:
1 5-pound bag red potatoes, washed and cubed
1 16-ounce container sour cream
1 stick salted butter
1/4 to 1/2 cup milk
1/4 cup freshly ground parsley
3-4 green onion stalks, sliced thin
Salt and pepper to taste

Directions:
Clean potatoes; cut out any brown spots. Cube or slice into quarters. Boil potatoes until tender; drain. Mash potatoes with hand masher or electric mixer. Add all other ingredients and mix until very creamy. If lumps are still present, or consistency is too thick, add more milk. Serve hot with butter and salt.

Festive Cheese Dip Color Explosion

Ingredients:
24 ounces cream cheese, softened
3 1/2 to 4 cups shredded mild cheddar cheese
2 tablespoons basil pesto
1 1/2 tablespoon grated white onion
3 drops medium to hot red pepper sauce
1/4 cup fresh parsley, chopped
1/4 cup sliced almonds
2 1/2 tablespoons chopped red bell pepper

Directions:
Mix cream cheese and cheddar together. Blend in pesto, onion and pepper sauce. Refrigerate until firm, about 3 hours. Remove and work into desired shape (balls, stars, Christmas trees). Roll cheese mixture in parsley, almonds and red peppers. Serve with an assortment of holiday crackers. Makes enough for two large cheese balls, trees or a variety of stars.

Festive Spritz Cookies

Ingredients:
2/3 cup granulated sugar
1 cup butter
1 egg
1/2 teaspoon salt
1 1/2 to 2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
Food coloring
Cookie press with desired cutouts

Directions:
Preheat oven to 400 degrees. Combine sugar, egg, butter, salt and vanilla in a large mixing bowl. Beat until mixture is fluffy; add flour. Beat until well mixed. Add a few drops of food coloring, 1 to 2 drops at a time until desired color is attained. Put dough into cookie press. Place desired shapes 1-inch apart on baking sheets. Bake for 7 minutes, or until edges brown slightly.

Holiday Surprise Fruitcake

Ingredients:
2 1/2 cups all purpose flour, well sifted
1 cup unsalted butter, softened
1 1/4 cup raisins
1/2 pound candied citron, chopped
1/4 pound almonds, blanched and sliced thin
3/4 cup maraschino cherries green and red blend, rinsed and drained
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pure vanilla extract
3/4 teaspoon almond extract
lemon zest
1 1/3 cup granulated sugar
4 large eggs
1 tablespoon lemon juice

Directions:
Preheat oven to 275 degrees. Rinse and dry raisins; cut into small pieces. Slice cherries into small pieces; combine all fruit and nuts in a bowl. Add 1/2 cup flour and coat all fruit. Set aside. Grease two cake pans; line with brown paper and grease again. Mix butter, vanilla and almond extract with lemon zest. Slowing add sugar; blend until creamy. Add eggs one at a time, blending well. Sift remaining dry ingredients together and add to the butter blend. Add fruit mixture. Blend until well combined; add lemon juice. Divide batter between the two pans. Bake for 90 minutes, or until toothpick comes out clean. Serve with fresh whipped cream.

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Fall is football season and represents numerous tailgating parties and other outdoor events.  Did you know there are some outdoor friendly wines that drink outside the box?  I know the stereo types about boxed wines, but there are some award winning wines that are being boxed to meet the mobile demands of consumers.

My personal favorite is Black Box Wines.  Black Box has won ten gold medals and been part of 10 Wine Enthusiast Magazines Best Buys since 2004.  The boxes hold 3 liters of wine (which is equivalent to four 750ML bottles!) and retails for $24.99.  I can tell you first hand that this box is much easier to carry and much safer to transport then four bottles of wine.  Don’t worry if you have leftovers, this wine still tastes great for about four weeks after opening.  Black Box Wines include Shiraz, Merlot, Chardonnay, Cabernet Sauvignon, Pinot Grigio, Sauvignon Blanc, Riesling, Reserve Merlot, and Reserve Chardonnay.

I was able to sample the 2007 Central Coast California Shiraz from Black Box Wines.  This wine is deep purple in color, and has a spicy, ripe cherry aroma.  This wine tastes peppery, with dark fruit notes and has a very soft finish.  Black Box suggests pairing this wine with braised meats.

Black Box Wines is hosting the “You Got Boxed” contest to challenge its fans to share boxed wines with their friends.  For a chance to win, contestants secretly serve guests Black Box Wines and capture their reaction on camera when the box is revealed.  There is a monthly $2,000 prize and a final grand prize of $10,000.  Visit http://www.yougotboxed.com/for more details.

If you are interested in taking Black Box to your next outing, visit them at: http://www.blackboxwines.com/wheretobuy/ or
http://www.blackboxwines.com

Another great boxed wine is brought to you from Australia by Alice White.  You have seen bottles of Alice White in your local wine retailer and now you can enjoy three varieties in a box as well (Shiraz, Chardonnay, and Alice White’s exclusive Lexia varietal).  Alice White has also received accolades from leading wine publications including Wine Spectator and is considered a Best Buy.

Some Alice White benefits include:

• Packaged in light-weight durable Tetra Pak cartons
• These 500 ML containers carry approximately three glasses and retail for just $4.99
• Light-weight, shatterproof and travel friendly
• Tetra Paks are green – 70 percent made from renewable resource paper and smaller carbon footprint
• Available in nationwide retailers.

I reviewed the Alice White Chardonnay from South Eastern Australia.  This wine is not only great for tailgates, but would be an excellent choice for a picnic as well.  It has a very smooth finish with powerful citrus and tropical fruit flavors, which is a common characteristic for Australian Chardonnays.  Pair this chardonnay with brie, shellfish, salads, or enjoy it on its own.

As you can tell, wine packaging is evolving, and boxed wine does not equal bad wine.  Take Black Box or Alice White to your next outdoor event.  You may even want to take a video camera to surprise your friends and enter Black Box’s contest while you’re at it!

Review Disclaimer:

The Wine Mom has a review policy in effect that promises to only post reviews on products my family or I absolutely love.  You likely won’t hear about the products we didn’t like, and you can be guaranteed that I won’t post a review just because we got a product for free

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Flora Springs Winery

Recently, I was able to enjoy some wines from Flora Springs Winery and Vineyards. Both wines were enjoyable, competitively priced, and come from green farming methods.

Flora Springs, a third generation winery in St. Helena, California, offers a wonderful selection of wines and they use sustainable and organic farming practices (20% is certified organic, with another 240 acres to be certified this year). The winery, owned by the Komes-Garvey families, own 650 acres of sustainable vineyards. All of their wines come from their estate grown fruit to ensure that they maintain the quality of their wines. In December 2007, Flora Springs implemented solar power at the Komes Ranch on Zinfandel Lane, enabling all of their red wine production to go completely off the grid. (per Flora Springs Facts, Jarvis Communications).

Flora Springs 2006 Napa Valley Cabernet Sauvignon – This Cabernet has a spicy, pepper aroma with a piquant, berry flavor and velvet feel when you drink it. The tannins hit the back of your tongue but do not over power this wine. Cabernet Sauvignon is typically paired with beef and heavy pasta dishes; and I really enjoyed this wine with both spaghetti Bolognese and beef stroganoff. The heavy cream sauce and beef in the stroganoff really complemented the spicy aroma and flavor of this wine. This wine is 100% Cabernet Sauvignon and all of the grapes come from 3 of the Flora Springs vineyards. At $36, this is priced very competitively with other Napa Valley Cabernet Sauvignons. The Winemaker notes that this wine should be enjoyed now through 2014.

Flora Springs 2008 Oakville Sauvignon Blanc, Soliloquy Vineyard – This wine is brand new to the Flora Springs collection. This pale yellow wine smells of tropical fruit, citrus, and floral notes. None of the aromas overpowered one another. The Oakville Sauvignon Blanc has a floral, citrus taste as well. This wine is 100% Oakville Sauvignon Blanc from their Soliloquy Vineyard. I enjoyed this wine both alone and with lighter meals. Although this is not a typical pairing, I really enjoyed it with home made chicken noodle soup. The light chicken broth really complemented the flavors of this wine. The Oakville Sauvignon Blanc retails for $20.

If you enjoy Napa Valley Cabernet Sauvignon and Sauvignon Blanc, consider Flora Springs. With their estate grown grapes and competitive pricing, they are a must try. For more information about Flora Springs Winery and Vineyards and their wines, visit: http://www.florasprings.com/.

Review Disclaimer:
The Wine Mom has a review policy in effect that promises to only post reviews on products my family or I absolutely love. You likely won’t hear about the products we didn’t like, and you can be guaranteed that I won’t post a review just because we got a product for free.

Flora Springs Fence

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Many of us do not think of New Mexico in terms of wine production, but it actually is the oldest wine growing region in the United States dating back to 1629.  Recently I was introduced to some beautiful wines from Heart of the Desert in New Mexico.  I was impressed with how well the wines drank and their distinct flavors.  This farm not only grows grapes, but is also a pistachio farm.  I was fortunate to sample the wines below from Heart of the Desert.

Pistachio Rose – this wine is very versatile and great for a family dinner.  It is noted for having a nutty flavor and for its versatile pairing.  I agree but the most intriguing part of this wine is the vanilla finish.  This will completely depend upon the person as some note vanilla and others sense a nutty finish.  The vanilla was fantastic and was an enjoyable change.

Chardonnay – I really enjoyed this wine.  If you avoid Chardonnays because they are typically aged in oak barrels, then this wine is for you.  This is aged in stainless steel, so you get to enjoy the flavors of this wine without the oak taking over.  This is not a wimpy chardonnay!

Viva la Roja – this wine is made for the Sangria lover.  I enjoyed this blend (zinfandel, merlot, and Muscat) and it tastes great with a spicy dish or on its own.  This wine is an excellent choice for fall.

Muscat – this Muscat was a light wine both in color and feel with a very floral scent.  The sweetness did not over power the wine.  This wine is great for an evening out on the back porch or dessert with friends.

Merlot – I was impressed with this Merlot.  It is very deep red (almost purple) in color.  It felt soft with a nice fruity flavor, almost rolling across my tongue.  It was very enjoyable to drink.  This Merlot is noted for light tannins and deep red color.

Heart of the Desert wines are priced from $12-19, making them budget friendly.  Visit their site for wine, pistachios, candy, cookies, and gift baskets, which are also reasonably priced.

Heart of the Desert is offering a one-time 10% discount off of any order placed using the code VINE09.  You can get there directly using the following link: http://www.nexternal.com/eagle/?Coupon=VINE09 and the discount will automatically be applied.

If you want to browse the entire website: http://www.heartofthedesert.com/, then use the code VINE09 at checkout.

Enjoy your experience to the Heart of the Desert.

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Summer is ending and fall weather is rapidly approaching.  The best way for me to transition, is to think about all the good things that come with fall: the leaves changing, a new school year, Penn State football, and putting on a nice warm sweater.  Fall is also harvesting season for many grapes.  This is a great time to fall for wine.

• Take a Tour. Harvesting season is a great time to visit wineries that offer tours.  Not only do you get to learn about the wine making process, but you may get to see some of it in action.  Afterwards, make sure to visit the tasting room to taste the fruits of their labor.  Check online or call ahead for details and to schedule a tour.

• Wine Festivals. There are numerous wine festivals in the fall.  This is a chance for you to taste some different brands and styles of wine in one stop.  Many local wineries participate in festivals as well.  Don’t be intimidated, festivals are set up for first timers and the experienced.  Grab a newspaper or browse online to find a festival near you.

• Spice it Up! Mulling wine can be a warm change from your typical glass of wine.  Mulling spices consist of cardamom, cloves, allspice, and cinnamon (some recipes call for orange peels or slices).  You can warm these spices with some sherry, port, apple, or cranberry wines.  Put the burner or slow cooker to the lowest (or warm) settings to heat.  Mulled wine will also make your house smell incredible.

• Get Educated. Numerous specialty stores, restaurants, and wineries offer wine classes.  They range from making wine, pairing, tasting, and cooking with wine.  Visit the information desks or check the websites for class details and schedules.

• Make a Hearty Dinner. Squash and pumpkin dinners are a trademark of fall and taste great with a white wine.  If you want something meatier, homemade chili, soups, and roasts are a great way to cook into the fall season.  Pair the chili with something sweeter if the chili is spicy and grab a hearty red for a roast.

• Throw a Dinner Party. Get out the fondue pot, a red and a white wine, and have some friends over for a full tasting experience.  Try some fantastic cheese and broth fondue recipes and don’t forget the chocolate fondue for dessert!  This is a great way to interact with friends.

On a family note, check out the selection of grapes available at this time of the year.  I am already seeing numerous grape varieties in my local stores.  Your family will be sure to enjoy them too.

Enjoy your fall into wine.

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Recently I tasted some chocolates that would go perfectly at your next tasting event.  They are Choco Pods from Chuao Chocolatier.  These chocolates are filled with enticing flavors that will heighten any tasting experience.  My husband and I tasted these chocolates over the course of a few days and had some red wine on hand.  However, we enjoyed the chocolates so much that we didn’t have any wine until we finished.  Below are the Choco Pods that we experienced.

Banana Choco Pod – brown sugar caramel

• I thought this chocolate tasted like Bananas Foster or Flambé sauce inside.  The chocolate itself is very smooth.  My husband liked the milk chocolate and this was his favorite Choco Pod.

Candela Choco Pod – spicy macademia praline

• This has a nice balance of smooth dark chocolate with an almost crystal praline crunch.  You are left with a lingering dark chocolate flavor.

Passion Choco Pod – passion fruit caramel

• This chocolate has a very bold passion fruit flavor but is balanced nicely with the dark chocolate.  If you love passion fruit, this is a must try.

Modena Choco Pod – strawberry balsamic caramel

• This complex dark chocolate tastes extraordinary with the strawberry balsamic flavor.

Picante Choco Pod – spicy Cabernet caramel

• This was my favorite chocolate.  I loved the mix of dark chocolate and clear Cabernet flavor.  You are left with a lingering spicy finish which is unexpected, but leaves you wanting to try more.

I recommend these delicious Choco Pods if you are going to bring dessert or if you are attending any kind of tasting party.  They will generate discussion and there are multiple flavors to experience in each chocolate.

Chuao Chocolatier has numerous chocolate products including vegan, milk free, and hot chocolates.  They are priced in line with specialty, boutique chocolates.  You can order online and visit them at stores in California and Miami.

For more information about Chuao Chocolatier visit them at: www.chuaochocolatier.com

Review Disclaimer

The Wine Mom promises to only post reviews on products my family or I absolutely love.

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HALL Wines

This past Sunday we entertained friends over dinner where we enjoyed two bottles of excellent wine from Hall Wines.

We started with the 2005 Hall Cabernet Sauvignon from Napa Valley.  This Cab is deep red and purple in color with notes of ripe berries with a smooth berry flavor.  The Cab finishes with a slightly spicy note.  One of our friends felt that it had a peppery finish.  Wine notes are often subjective, but we found this wine to be excellent, well balanced, and a great way to begin our time together.

The 2005 Hall Cabernet Sauvignon is noted for currant, blackberry, ripe cherry and toasty oak aromas.  You may also notice nutmeg, plum and vanilla flavors in the wine.  This wine is ready to drink but can also age another seven to ten years.

We also decided to open the 2008 Hall Sauvignon Blanc.  Its clean taste left a lasting impression on me.  This wine has a fruity finish.  I could enjoy this wine on a regular basis.  Hall also notes that it has a tropical fruit taste with a clean feeling.  I absolutely agree and plan to buy more!

The entire Hall Wines experience is impressive.  Hall is environmentally responsible for their vineyards, operations, new winery complex, internal spaces, and for their community.  Some highlights include:

Hall transitioned from sustainable farming to organic farming in early 2007.  They are also expecting to be certified organic by the California Certified Organic Farmers (CCOF).

The Hall facilities were built according to LEED Gold Standards of the US Green Building Council Avante-garde winemanking techniques.  (LEED is an internationally recognized green building certification system.)

More than twenty five percent of the energy needed to power the new winemaking facility is provided by solar panels.

In April 2008, Hall celebrated the completion of the Dry Creek Fish Barrier Removal Project.  Hall collaborated with local conservation agencies to remove a barrier and stabilize the bank of the Dry Creek River.  This area is vital to Steelhead Trout.

Hall is known for their offering of Cabernet Sauvignon, but they also sell a number of red and white wines.  Pricing starts at twenty dollars.  If you are looking for wines that are environmentally friendly through out the entire process, then consider this winery.

If you are interested in purchasing Hall wines, you can visit Hall St. Helena or Hall Rutherford by appointment.  If you are not able to visit the winery, you can join their wine club or order wines online.  Visit www.hallwines.com to learn more about their wines, vineyards, and much more!

Review Disclaimer

The Wine Mom promises to only post reviews on products my family or I absolutely love.

HALL Rutherford Tasting Room Chandelier

HALL Wine Caves

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Recently my husband and I went on a seven day cruise through the Western Caribbean.  We left from Port Canaveral and traveled to Cozumel, Belize City, Costa Maya, and Nassau.  We had a fantastic time and came home very relaxed.

We sailed on Carnival and they offer two wine packages.  Yes, the wines are marked up compared to your local stores, but there is a significant savings compared to buying bottles of wine throughout the week.  The markup is less than you will pay at most restaurants and we found it to be reasonable.  Carnival does allow one bottle of wine or champagne to be brought on per adult.  But with all the opportunities to eat and enjoy yourself on a cruise, two bottles can go quickly.  We found the wine package to be an excellent accompaniment to our vacation.

Once you determine which wine package is right for you, they will hand you a receipt.  At the first dinner, your waiter will hand you five wine coupons.  The coupons can be used through out the ship, not just during dinner service.  The wines are listed on the back of each coupon and you just let the waiter know which wine you would like.  Don’t feel rushed to enjoy your bottle; the waiters will save any remaining wine for the next evening’s dinner.

Now our favorite part of the cruise ship experience, at least on the ship, was dinner.  We had wonderful wine, fantastic food, and were lucky enough to share the table with an awesome couple from up state New York.  My husband and I enjoyed their company and had a great time watching a comedic waiter at the table next to us all week.  We all swapped excursion details, show highlights, and any ‘secrets’ we all learned along the way.  Some people are nervous about assigned dining.  We have found that it’s an excellent way to enhance the experience; you should try it at least once, even as ‘anytime’ dining gains in popularity.

Another dinner option was dining in the Emerald Steakhouse.  It is an additional $30 per person, but you get a full steakhouse experience.  It was very quiet and the food was excellent and plentiful.  The Emerald dining room also hosted a cooking demonstration of their lobster bisque, surf and turf of filet and shrimp, and chocolate melting cake.  The demonstration was geared for the viewers to be able to do the recipes at home.

The cruise also offered a wine and cheese pairing class on two of the at sea days.  That is a great opportunity for cruisers that are unsure of how to pair wine and food.

Like most others vacations, room service is always a fantastic option too!  We tried that a few mornings when we felt like relaxing in the room.

Over the course of the next week, I will be writing about other aspects of our cruise experience.  We had a great time and I am looking forward to sharing the experience with you!

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Lake Michigan

Last summer, my husband and I drove the Traverse City Wine Trail on Old Mission Peninsula in Michigan.  We had a wonderful visit.  I ’m looking forward to returning.  I don’t think that we’ll have that opportunity this year, but time will tell.  Perhaps writing this entry will encourage my husband to plan another trip!

I can’t begin to explain how beautiful the scenery is on Old Mission Peninsula.  Lake Michigan is the backdrop behind the vineyards, it was just breath taking.  We immediately wished that we were staying another day or more….We hit a few wineries along the way and made it to Chateau Chantal, Chateau Grand Traverse, and Peninsula Cellars.  All three were phenomenal and I am disappointed that we didn’t make it to all of the other wineries in the area.  I know the wines were fantastic at all of the wineries that we visited, because we left with a few cases and had to call it quits!

If you are traveling sans children, then I personally would focus on the winery portion of this trip.  Make sure you check out the websites for the wineries on this tour, as they all have different events and tasting room hours.

I am starting on the northern end of the peninsula and working my way back towards Traverse City.  If you go that route, then your first stop will be 2 Lads Winery.  They use gravity to transport their wines through the process, which helps preserve the compounds found in wine and saves energy.  2 Lads offers white, red, and sparkling wines.

Your next stop will then be Chateau Chantal.  I have been to this winery and it is beautiful.  They do have a Bed and Breakfast there if that fits your budget and time frame.  Before you go, make sure you check their website as they do have events and cooking classes.  I know that I already want to go to their Tapas Tour.  You may want to allow extra time at this winery to experience all they have to offer.

Travel the wine trail over to Bowers Harbor Vineyard.  Their tasting room was converted from a horse barn and the property is beautiful.  Be sure to check on their wine events as well.

Brys Vineyard and Winery was established on a farm dating back to the 1890’s.  The farm originally was designated for cherry and apple trees.  They have a nice selection of wines and most are under $20.  They do however have a dry ice wine available if you would like to splurge.  Ice wines are traditionally more expensive because of the limited batch sizes and the effort required to pick the grapes at just the right time and temperature.  The effort is well worth it and ice wines make wonderful pairings with dessert or they can be the dessert if that’s your preference.

Chateau Grand Traverse is another winery that I visited.  They specialize in Riesling, red, white, and cherry wines.  They have three tasting rooms, one on Old Mission Peninsula and one each in Williamsburg and Onekama, Michigan if you happen to be in those areas.  Chateau Grand Traverse also has an inn if you are interested in spending the night.

Peninsula Cellars stood out to me during my quick visit last year.  Their tasting room is in a former school house from the late 1800’s.  They have a wide selection of white (including an ice wine), red, and fruit wines.  We still have a few bottles of their “Detention” here that I will have to try again!

The final stop is Black Star Farms.  This winery offers an impressive array of products and services.  You can plan your next big event there; this is great if you are looking for a wedding spot.  They also have an Inn and Tasting Room (and a second tasting room in Suttons Bay, Michigan).  Black Star Farms offers a Community Sponsored Agriculture program (which includes 10% off of their wines.)  If you live in the area, make sure you check that out.  If that wasn’t enough, they have a creamery where you can get French and Swiss style cheeses.  For those of you that like wine and cheese, this is a farm that you must visit.

We happened to be kid free during that trip (thanks to doting grandparents!) but you could easily make this an affordable family trip as well.  Traverse City has beaches (check out Sleeping Bear Dunes), shopping, and numerous hotels.  The Traverse Tall Ship has cruises suited for both families and adults.  I know my kids would love the Moomers Ice Cream Sail, and my husband and I would like their Wine Tasting Cruise.

There is so much available for a nice, long weekend getaway.  I am already itching to go back – so maybe we will see you there!

Chateau Chantal overlooking Lake Michigan

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2007 Cleavage Creek Wines

Within the first minute of speaking to Budge Brown, I knew he had a passion for breast cancer awareness.  If you’ve never heard of Mr. Brown, maybe you have heard of his winery, Cleavage Creek.  The winery was created with the intent of contributing significantly towards breast cancer research and awareness.

Breast cancer is a topic that he knows well, as his wife was a victim of breast cancer.  The Cleavage Creek website includes a tab for “choices,” which provides women with information regarding different ways to fight breast cancer.  Many of those include natural alternatives that many women have reported successful to date. 

 Since the wineries inception, wine sales have contributed $56,000 towards research and treatment of this disease. 

$30,000 went to the Integrative Oncology Research Center in Kenmore, WA.  This center offers naturopathic and traditional Chinese medical treatments as well as integrated management of cancer patients.

$14,000 went to care for two breast cancer patients at the Integrative Oncology Research Center.  Both patients are doing well after the treatment and are returning to their normal activities. 

$11,800 went to Sutter Breast Cancer Center in Santa Rosa, CA.  This center purchased an MRI system that detects tumors not typically identified in mammograms.

Choosing recipients is a partnership between Budge Brown and the proposed need or center.  He has to feel sure that there will be positive results and the need is pure.  He has seen a significant impact from all of the winery’s donations.  As of last month, all fifty women that were treated at the Oncology Research Center in Washington completed their treatment successfully.  The center opened in February, 2009.

I asked Budge where he got the idea of raising awareness and funding research through wine sales.  He told me that he has been growing grapes for 30 years.  His daughter found the Cleavage Creek label for sale.   They decided to automatically take 10% off the top of the sales for breast cancer research but have actually donated significantly more! 

 The Cleavage Creek website includes information regarding those donations and updates on the beneficiaries.  Purchasing their wine is a win for everyone, you get a great bottle of wine and much of the proceeds go towards an excellent cause. 

 I am sure you are wondering about the wines.  I think the medals speak for themselves.  The winery took 19 medals so far this year alone!  Budge assured me that all the wines are treated with extra attention and they only bottle from their best barrels.  Their wines include:

2006 Reserve Napa Cabernet Sauvignon

2006 Reserve Napa Petite Sirah

2006 Cabernet-Syrah

2007 Reserve Chardonnay

2006 Secret Red Blend

2007 Secret White Blend

Wines range between $12-$50 dollars.  All of the wines are produced in Budge’s vineyards.  He also offers us a tip:  when enjoying Cleavage Creek wines, you need to be sure to decant them for one hour prior to drinking.  This allows them to open up and get the very best out of the wine. 

 An interesting aspect of the wines is the labels.  Each woman featured on the bottles, is a breast cancer survivor.  The women are not paid to be on the label but they do this to support the cause.  The women and the wine each have their own, unique story.

 The winery itself is growing.  Construction is starting on a tasting room and wine shop in the Pope Valley region of Napa Valley.  There are gardens on the property and an additional garden and nature walk is being planned.   

I encourage you to purchase their wines the next time you are looking to buy.  You will get to enjoy award winning wines as well as give back to a good cause. 

For more information about Cleavage Creek, visit them at:

http://www.cleavagecreek.com/

Budge Brown, vineyard owner

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