May I Suggest...
By Barbara Kozlowski (05/15/2009)
For the Village Wine Rack

SPRING!!! What a wonderful time of the year. Even when the sun isn’t shining, the freshness of new grass growing and all the wonderful flowers, from daffodils to flowering trees, and the fragrance in the air from the blossoms is absolutely exhilarating. I love to walk in the quiet of the morning and listen to the many songs of the birds and inhale the delightful aromas of blooming flowers and trees.
Aromas and fragrances are also terms used in a variety of ways, from outdoor growing plants, etc to many of the foods we eat and drinks we consume. I have developed a habit to smell first, then I taste. By doing this, the taste sensation seems to intensify but does not overwhelm the senses. Delicate flavors seem to come through not only the stronger ones. Smelling first also alerts the senses to unpleasant flavors such as bad wine, old coffee and spoiled foods. Give it a try.

Have you tried RED KNOT wines from Australia? I recently tasted both the Shiraz from McLaren Vale region of South Australia and the Cabernet Sauvignon. The Shiraz has a jammy, rich flavor that is an outstanding feature of a Shiraz. This wine is very smooth, the tannins are medium, the color is rich and the taste is full of fruit. The Cabernet Sauvignon is vibrant in color and highly aromatic. This wine has the aroma and taste of ripe blackberries and a touch of French and American oak. Either of these wines pair well with grilled meat, aged cheeses and chocolate. The bottles have a unique feature, the plastic cork is like a cap, sealed by a easily removed strip of plastic. You can then pull the cork out and reseal the bottle if needed. this feature makes this a perfect wine for picnics, traveling, etc.
The local strawberry season will soon be upon us, although the strawberries from Florida and California have been incredible so far this year (but there’s nothing like our local berries). A dear friend of mine found this terrific recipe and I want to share it with you.

The Recipe: WINE-PEPPER STRAWBERRIES
1/4 cup butter or margarine
3 tbsp sugar
1/2 cup dry red wine (red Zinfandel)
1/2 teas coarsely ground black pepper
1 qt fresh strawberries halved
Vanilla ice cream & pound cake

Melt butter and sugar in a large skillet over medium heat until mixture is lightly browned. Stir in wine and pepper (mixture will clump). Cook 6 minutes or until syrupy. Stir in strawberries, cook 1 minute or just until thoroughly heated. Serve warm over ice cream along with strips of pound cake as garnish. 4 servings This dessert looks spectacular served in large martini glasses. Pair with a Red Zinfandel from California.

BON APETIT & SKAAL!!!!