May I Suggest...
By Barbara Kozlowski (04/17/2009)
For the Village Wine Rack

UNCORK NEW YORK! on the NIAGARA WINE TRAIL USA (www.NiagaraWineTrail.org). Last Thursday, I, with a few friends, visited the Broadway Market in Buffalo. After I finished my shopping and while I waited for the rest of our group, I enjoyed sampling wines from the Niagara wine region. Although not as expansive as the Finger Lake region wineries, there are approximately 13 wineries from Lockport in Niagara County to Medina in Genesee County. The wines I tasted are unique and very interesting. If you are looking for a day trip or a weekend get-away, look to the Niagara region for a wine tasting experience as well as a unique experience in restaurants, B&B’s, farm markets and gifts and shops. Check out the above web site for a list of wineries, restaurants, etc. It’s a lovely area to visit.

One of the wines I tried was a Cherry wine from THE WINERY AT MARJIM MANOR which they recommended to pair with ham. It has a wonderful cherry aroma and on the palate tasted similar to fresh picked dark cherries. I also tried their cherry port. Both fruit wines were unlike any other cherry wines I’ve tried. Needless to say, I purchased both of them to share at a future dinner.

Another place doing a tasting was CHATEAU BUFFALO Wine Shop & Tasting Room. It is located at 1209 Hertel Avenue (between Colvin & Delaware) in Buffalo. They were serving sparkling hard cider plus a variety of other wines. If you happen to be in Buffalo, stop by and try their wares.
I found a recipe that is absolutely delicious, CHIPOTLE-YOGURT CHICKEN KABOBS

The Recipe: CHIPOTLE-YOGURT CHICKEN KABOBS
1/2 cup plain yogurt
1 chipotle chile in adobo sauce minced
1 lg garlic clove crushed
1 teas ground cumin
1/2 teas salt
1/4 teas pepper
1 1/2 lbs skinless, boneless chicken, cut into 1 inch cubes
cooking spray

Combine first six ingredients in a small bowl, stirring with a whisk. Pour into zip-top plastic bag, add chicken, seal bag, toss to coat. Marinate for 1 - 2 hrs in refrigerator, turning bag occasionally. Heat grill, thread chicken onto 4 skewers, place on grill coated with cooking spray. Grill approximately 11 minutes, turning once or until done. Serve with cooked couscous tossed with chopped tomato, onion & fresh parsley and grilled pineapple slices. Pair this dish with Pinot Grigio, Sauvignon Blanc or a fruity Chardonnay.

BON APETIT & SKAAL!!!!