Tuesday, July 19, 2011

Be "Wine" Tonight

Why wait one time a year to show that special someone in your life how you feel?  You don't have to break the bank to create an atmosphere or wait until February or any holiday for that matter to be romantic.

All you need are a few elements to brighten someone's day and even brighten your own day!  A few candles, music, a bottle of wine and a simple dinner....  It can be on your back porch under the setting sun or moonlit sky.

A favorite wine that exudes romance is the perfect start and Faustini has such a collection to create the mood for tempting the palate and your significant other.  Cabernet Sauvignon is a perfect compliment to your meal... it could be as simple as a pasta dish for two.....  Never let a busy day interrupt an evening of relaxation and romance with your loved one.  A spaghetti dinner with a Cab can be the perfect ending to a stressful day......

A cabernet sauvignon is also a wonderful compliment to a surf and turf delight.... An elegant meal can be put together in no time... What I call my freezer of love has my surf and turf ready to go... Two filets and two tails..... Grill the filets, tails and potatoes while your asparagus steams... Melt some butter and heat up bearnaise sauce and uncork the magic.  The Faustini Cab of my picking is a combination of 88% Cab, 7% Malbec, 3% Petit Verdot and 2% Merlot.  Layered with dark blackberry, black cherry and dark cocoa this has a finish that will add spice to your evening..

Products/Recipes to create the ambience:

Candles and an Ipod set to soft music

Faustini Cabernet Sauvignon

Surf and Turf for two from Rastelli Direct for under $80 at QualityGourmet.com

My Favorite Recipe for Bearnaise Sauce:

                1/2 pound (2 sticks) unsalted butter
                4 shallots, finely chopped
                2 tablespoons fresh tarragon leaves
                4 white peppercorns, crushed
                1/4 cup white wine vinegar
                1/3 cup dry white wine
                4 large egg yolks

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed. 

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