There’s something magical about bubbles – they always bring a smile to your face and lift your spirit. They’re enchanting even when mixed in cocktails.
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As we drove towards Porter Creek Vineyards, the first thing I noticed was a small canary-yellow sign above the winery’s banner that read: “Organic farm, do not spray.” I smiled.
My husband Marc and I were visiting Sonoma for a much-needed rest. I didn’t want our trip to turn into an endless stream of winery visits and wine tastings. But under no circumstance did I want to miss Porter Creek.
We’d first tasted Porter Creek’s wines three years earlier, at Peter Lowell’s restaurant, a mecca for local food in nearby Sebastopol. It was the Carignane Old Vine that we’d swirled in our glasses. The wine was so memorable that I’ve been a fan of Porter Creek ever since.
Now here we were, in Porter Creek’s tasting room and I could hardly wait to try the new vintages.
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Ravines Wine Cellars is a Finger Lakes treasure. In the hands of its owner, the talented winemaker Morten Hallgren, Ravines has been making its mark on the region ever since the winery’s birth in 2000.
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A stunning 11th century fortress turned into a Benedictine monastery, Muri-Gries is not your typical winery. The fairly large estate, located in Süd Tyrol, in northwestern Italy, is not just a winery, it’s also an orchard and a working farm.
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If you’ve never had a Bloody Mary made with fresh tomatoes, you’re in for a treat. It makes a lighter, more delicate and yet unbelievably flavorful libation.
Here the fresh tomatoes are puréed with four different fresh herbs: basil, oregano, thyme and parsley. The herbs infuse with the fresh juice for 20 minutes before being strained – time enough to impart their ambrosial perfume to the tomato juice.
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