have a simple, fun and tasty crockpot recipe. This Cheese ... · have a simple, fun and tasty crockpot recipe. This Cheese Enchilada Chowder complements the red wines offered in this

The Wine ClubDECEMBER 2014

Relax with Sonoma Wines

Food & W ine Pairing

Cheese Enchilada Chowder

Recipe courtesy of www.cdkitchen.com

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (14.5 oz) diced tomatoes, drained• 1 package (10 oz) frozen whole-kernel

corn• ½ cup onions, chopped• ½ cup yellow bell peppers or red bell

peppers or green bell peppers, chopped• 1 jalapeno pepper, seeded, and finely

chopped• 1 can (19 oz) enchilada sauce• 1 can (10.75 oz) cream of chicken soup• 2 cups milk• 1 cup shredded Monterey jack cheese• 1 cup shredded cheddar cheese• Sour cream• Guacamole• Tortilla chipsAdd the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4-quart slow-cooker; stir to combine. In a mixing bowl, add the enchilada sauce and cream soup; whisk together. Gradually whisk in the milk until mixture is smooth. Pour over vegetables in slow-cooker. Cover and cook on LOW heat for 6-8 hours. Add cheese and stir until melted. Ladle hot soup

With the craziness of the holiday season, it’s nice to have a simple, fun and tasty crockpot recipe. This Cheese Enchilada Chowder complements the red wines offered in this month’s Wine Club. If you choose to add the chicken to your chowder you will be surprised at how well the non-traditional pairing of chicken with red wine works. An alternative red for this dish would be a Bonarda from Argentina.

Enjoy!!

into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.For Chicken Cheese Enchilada Chowder, add two or three fully cooked frozen chicken breast fillets. Prepare chicken following the directions on the package, cube and add to bean mixture.

WINE

CLUB

1-800-332-7522 Option 2 • 717-787-0112 • 717-705-6822 (FAX) • [email protected] • www.FineWineAndGoodSpirits.com

Let’s face it; December is a busy month for many of us. If it’s not the holiday rush, it’s tying up loose ends from 2014. When December gets too crazy for me, I enjoy thinking about wonderful, relaxing places with slow-paced lifestyles. For me, one of those places is Sonoma County, California. I can pour a glass of Sonoma wine, close my eyes and conger up memories of picnicking under the oldest oak tree in Sonoma while soaking up the early afternoon sunshine and listening to a meandering trout stream. Yes, I was there, and I love going back to that peaceful memory. Sonoma offers beautiful scenery, wonderful food and great wines.

Sonoma has about sixty miles of breathtaking coastline. The county’s proximity to both the San Pablo Bay and the Pacific Ocean creates one of California’s most-complicated collection of climate zones. Sonoma borders the Pacific Ocean and is west of Napa Valley, on the other side of the Mayacamas Mountains, which separates the two counties. To the southeast is San Pablo Bay and on the southwest side is Marin County, which forms the northern peninsula of the Golden Gate. Mendocino and Lake Counties lie to the north and northeast.

Commercial winemaking in Sonoma dates back to the 1850s. The Hungarian Count Agoston Haraszthy founded Buena Vista, California’s first commercial winery in Sonoma Valley. The area survived through Prohibition and is in the forefront of wine production today. Sonoma County has 13 distinctive wine regions offering a wide range of great wines and is included in the larger North Coast AVA. More than 50 grape varieties are currently grown in Sonoma. About two thirds of the wine grapes are red, but Chardonnay is the most widely-planted grape in the county. The wine industry in Sonoma is a major player in the county’s economy.

So for the December Wine Club, I invite you to slow down and enjoy some wonderful Sonoma wines. Take a break from this fast-paced month to relax and sip a glass or two.

In Vino Veritas,

—Betty Kreder, CSW, CSS

D I S C O V E R Y

A F I C I O N A D O Duxoup Gamay Noir Dry Creek Sonoma • 2012$19.99 Code 2868

Yes, we actually grow these grapes on our tiny, half-acre vineyard adjacent to the winery. Duxoup has made this same variety every year since we began in 1981. We are very fond of the grape, and the consistently reliable wines it has produced all these years. (Note: it used to be called “Napa Gamay” but we changed the name to avoid being confused with another locality.) Our Gamay Noir is bigger than a typical Gamay Beaujolais – having more the tone and body of a Zinfandel. It has plenty of fruit, without being overly jammy or hot.

— Winery notes

Elizabeth Spencer Pinot Noir Sonoma Coast • 2012$26.99 Code 2869

Dark ruby red in color. The nose is full of black cherries and citrus fruit aromas. The citrus carries into the entry and cola and plum draw out the midpalate. The finish is both fleshy and fruity, with delicate tannins, wild mushrooms and black stone fruits.

— Winery notes

Sebastiani Sauvignon Blanc Sonoma County • 2013 $12.99 Code 28732013 was a fantastic vintage! Overall the weather was more moderate, which resulted in even ripening of the grapes and prime flavor development. The grapes were harvested August 23 to September 18 at optimum ripeness. We harvested all of the grapes under clear night skies. A fresh style and fruit-forward Sauvignon Blanc with citrus flavors of ripe lemon and red grapefruit, followed by milder tropical guava and passion fruit.

— Winemakers notes

A vivid, juicy mix of mango, citrus and apricot flavors stay focused and determined on the long finish, with a refreshing edge. Drink now.

—87 POINTS Wine Spectator, October 31, 2014

Don & Sons Pinot Noir Signature Series Sonoma • 2012$15.99 Code 2871

When poured, our 2012 Don & Sons Sonoma Coast Pinot Noir displays an inky ruby color in the glass. A highly-perfumed bouquet evokes wild strawberry and dried tea leaves, with complicated nuances of Tahitian vanilla and violets. Sweet, supple and graceful in the mouth, the silky texture and lively tart raspberry flavors take shape on the palate. It expands nicely on the finish, leaving behind orange marmalade and notes of toasted cloves. This alluring wine, often seen as the ultimate food wine, is made to pair with a bevy of dishes.

— Winery notes

Roth Estate Merlot Alexander Valley Sonoma County • 2010$15.99 Code 2872

The 2010 Vintage of our Alexander Valley Merlot strikes a delicate balance between finely woven structure and soft, silky fruit. Sleek, mouth-filling tannins glide across the palate and are complemented by aromas of blackberry, currant and sweet oak. Rich flavors of cherry, chocolate cake and vanilla lead to a well-focused finish.

— Winemakers notes

Like what you see in a different Wine Club program?Visit www.FineWineAndGoodSpirits.com for more information on Wine Club options.

Quivira Sauvignon Blanc Fig Tree Vineyard Sonoma County • 2013$22.99 Code 2870

Inhale the aromas, sip a bit of this Sauvignon Blanc and you’ll notice an interesting quality. Figs perhaps? But what’s most apparent is its roundness and richness, the result of picking the fruit a little riper in 2013 and using about a third Musqué clone Sauvignon Blanc. There’s a touch of grassiness on the nose, giving way to pineapple, melon and lime notes that carry through to the palate. The youthful, firm acidity is there on the end but softens with time in the glass. You might also notice a mineral note in the Fig Tree, something you don’t customarily find in California Sauvignon Blanc.

— Winery notes