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NVWR® 102 – Diane De Filipi and Rafael Dieppa on Food and Wine
April 27, 2010 by David
Filed under Napa Valley Wine Radio
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Longtime friends of Goosecross, Rafael Dieppa and Diane De Filipi of Let’s Go Cook Italian, are also excellent chefs.
In this phone interview, Diane talks with Rafael about his very interesting, multi-cultural background and its influence on the way he cooks.
Enjoy!
Delicious Pairings For The Holidays
Trying to decide what wines to serve for your holiday dinner? Colleen Topper, our proprietor here at Goosecross, Sherry Page of Culinary Getaways and Diane De Filipi of Let’s Go Cook Italian have some great ideas for you!
For recipes from Colleen, go to Colleen’s Kitchen at goosecross.com
For Sherry’s recipes, visit Culinary Getaways
For Diane’s recipes, just go to Let’s Go Cook Italian and send her an email request.
Bon appetit and happy holidays!
Goosecross: Not All Pumpkins are Created Equal
Getting ready for Thanksgiving? Give a listen to this two-minute Fun Fact on the best pumpkins for baking!
Speaking of Thanksgiving, Colleen has a great Thanksgiving menu for you on our homepage! Of course it includes pumpkin pie, which is absolutely delicious with a glass of our Chenin Blanc. So much to be grateful for! Happy Thanksgiving!
What wine do I serve on T-day?
Goosecross Fun Fact: The Olive Harvest!
As the Napa Valley wine harvest winds down, the olives are preparing to grab center stage! November is prime time for the olive harvest and in this 2-minute Fun Fact our good friend, Diane DeFilipi of Let’s Go Cook Italian, will tell you about some very fun goings on in the valley to celebrate! Cheers!
2006 Napa Valley AmerItal Red
October 19, 2009 by David
Filed under AmerItal, Blog, Winemaker Notes
Podcast: Play in new window | Download
Sleek, silky and food friendly – what more do you need? But what the heck is it?
The “Ital” part is the grape varieties – in this case an unconventional, but delicious blend of Tuscany’s earthy Sangiovese and Piemonte’s fruit-driven Barbera. These low tannin, high acid varieties account for the above descriptors – the wine goes down easy!
The “Amer” part means we put our own Goosecross spin those venerable, ancient varieties. Geoff, our Winemaker, was feeling like kicking up his heels a little when he came up with this one, but when he’s right, he’s right! Medium bodied, enjoy the ripe strawberry, black cherry, rich mocha and spice with those nice, earthy undertones.
AmerItal Red and food: Grilled Ahi, chicken, tri-tip – you name it! The high acidity makes this one easy-going partner for too many choices to mention. It has quite an affinity for red sauce, so keep it in mind on pasta or pizza night! It will stand up nicely to a wide range of cheeses, especially the medium hard to hard ones. Feel like some comfort food? Colleen’s recipe for Italian Beef Brisket and a glass of AmerItal will warm you from the inside. Buon Appetito!
The Perfect Menu for Mother’s Day!
It’s just a few, short days away and you want to do something really special for the one who gave you milk and cookies after school and dried your tears when your feelings got hurt, right? Well, Colleen, a thankful daughter and a mother herself, came up with this stress-free, three-course menu that’s as easy as pie – sorry, no pie included 
and absolutely yummy!
- First course: Endive with Goat Cheese and Smoked Salmon Goat cheese + Sauvignon Blanc =
Dill weed + Sauvignon Blanc = And, honestly, this will take you all of ten minutes to prepare, it’s very tasty and pretty to look at, too! Don’t forget the Sauvignon Blanc!
- Entrée: Grilled Steaks with Black & Raspberry Reduction Sauce Mom will be berry happy you grilled up such a delicious steak! And that reduction sauce does a great job of bringing out the very-berry character of our 2006 Estate Cabernet Sauvignon!
- Dessert: Super-easy and delicious Orange Muscat Slush! A great, refreshing dessert for an al fresco lunch or dinner! Just pour the State Lane Orange Muscat into dessert cups and mix in a heaping tsp. of superfine sugar and a good squeeze of lemon, to taste. Put the dessert cups in the freezer for about 1.5 hours (for 4 oz. cups, longer for bigger). It should be nearly hard. Stir it up so that the frozen rim mixes with the liquid interior and freeze, again, for about 15 minutes. Stir in some berries, if you like, and serve! If you want pink slush, just puree some berries and stir them in (strawberries or raspberries are particularly good). Enjoy!
About Orange Muscat: Never heard of it? You’ve got lots of company! There are only a few hundred acres of it in the entire state, but those of us with access take full advantage…
A berry happy Mother’s Day to all the mothers, daughters and sons out there! Cheers!
Just Released: 2006 Napa Valley Merlot
Podcast: Play in new window | Download
Better stop by the tasting room! We’ve just released our 2006 Merlot and it’s sure to put a smile on your face. About 1/2 the grapes were grown on our estate right here at the winery. This mid-valley location allows for plenty of ripeness and full, opulent flavors. The rest of the fruit came from the Carneros, where it’s a bit cooler, so the component is a little leaner and higher in acid, which, besides being delicious, brings elegance to the the total blend and helps it comply with our ever present “food-friendly” requirement.
Speaking of food, a springtime release makes me hungry for Spring Lamb! Colleen put together a delicious recipe that has springtime written all over it – lots of herbs and even some fresh lavender! So, better fire up the grill for Spring Lamb with Honey-Thyme Root Vegetables and be sure to try it with our hot off the presses, 2006 Merlot!
2006 Merlot Audio Winemaker Notes
More recipes, paired with wine!
Cheers!
New Recipe: Duck Breast with Black Mission Fig Sauce
The incredibly concentrated, luscious 2006 ÆROS® has just been shipped out to our club members and, as always, we celebrate with food! Colleen united the savory with the subtly sweet when she dreamed up this delicious recipe for Duck Breast with Black Mission Fig Sauce. Needless to say, it’s fabulous with a glass of the ’06 ÆROS (what wouldn’t be???). Makes me hungry just thinking about it! Enjoy!
Open That Bottle Night Strikes Again!
You know who you are. You’re one of those people who’s hording a very special bottle of wine for reasons known only to you. Maybe it has sentimental value. Maybe it cost so much that you’re afraid it has you outclassed Whatever… The point is that this beverage has been placed on a such a lofty pedestal that there’s simply no occasion good enough for it.
Enter my favorite wine columnists, Dorothy Gaiter and John Brecher. They’re here to help you. On February 26, 2000, they established what has become a marvelous tradition, and great excuse to over-indulge, called “Open That Bottle Night”. Marching orders: Don’t be silly! It’s just wine, after all… Have yourself a fabulous meal and pop that baby open!
Now, maybe you’re one of those who likes to save the good stuff for yourself, like Nixon, which calls for an extremely intimate dinner party of one. Brings to mind the sad image of Miles, in Sideways, drinking that Ch. Cheval Blanc out of a paper cup all by himself.
Or, instead, you’re the person who, once he realizes he has permission to indulge, can’t wait to trot that coveted wine out and share it with his nearest and dearest. Imagine the potential Bacchanalia if each of those loved ones brings a special bottle of his own. Whoo-hoo!!!!
In any case, it’s just over a week away, so get busy! Get thee to thy wine storage area, pluck that special bottle down from its celestial perch and have yourself a blast on Feb 28! Cheers!
More Comfort Food n Cab Franc!
Maui onions, sour cherries, heavy cream, almonds – who needs chicken? Just give me the sauce and I’ll disappear into my room for awhile…
Another great pairing for the Cab Franc! My guess is the cherries are the clincher… Better try Colleen’s recipe for Cream Cherry Chicken! What a perfect project for a cold, cloudy weekend! YUM!
