Yummy White Wine Glazed Salmon !

We are going to start the month of August featuring amazing recipes using fresh ingredients and WINE! Makes our mouth water just thinking of all the great meals you can prepare using wine to enhance all the flavors in the dish!

Wine is often described as a living beverage. That's because flavors and aromas continue to develop in the bottle.

 

 

6 (5 ounce) salmon filets

 

                                                  4 cloves garlic, minced                                                    

                                                              1 tablespoon white wine (we used our fabulous Table White Wine for this recipe and as our Wine of choice to serve with the dish as well!) Yummy!!!

                                              (always use only Wine you would consider drinking)             

                                                              1 tablespoon honey             
                                                              1/3 cup balsamic vinegar
                                                              4 teaspoons Dijon mustard                                                    
                                                              salt and pepper to taste

                                                              1 tablespoon chopped fresh oregano

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Serve this beautiful Salmon Dish with a side of pasta tossed with sautéed spinach, fresh garlic & parmesan cheese.  Amazing!

 

 

                       

                                                  

 

 

 

               

 

 

 

 

                       

 

Guilty About Wine On A Random Tuesday No More!

It's Wednesday and no one should be feeling guilty about their wine consumption on Tuesday! Hopefully you consumed one of our Artisan Handcrafted Wines from our Napa Valley Winery! If you didn't have any of our wines to drink yesterday, call, email or go to our website so we can make sure all of  your Tuesday Wine consumption is always our Fabulous Napa Valley Wines from the Florida Wine Girls!
STEMS UP!
www.wineshopathome.com/floridawinegirls

Flawless Dance Moves, WItty Comebacks & Wine!

STEMS UP!

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HAPPY BIRTHDAY!

Nothing says Happy Birthday better than a Good Bottle of Wine!

Give a gift of our Prepaid Wine Club and watch the party begin!

Contact the Florida Wine Girls and we will make sure your gift will please anyone...

STEMS UP!

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Cyrano de Bergerac Inspired Our Trilogy!

A beautiful home in Bergerac, France where we sourced our grapes for our YUMMY new McKenna 2010 Bergerac Trilogy! This stunning wine is a blend of Cabernet Sauvignon 50%, Merlot 40% and Malbec 10%.

These toasty flavors are present but are

very well integrated. The mouth is powerful with many round tannins. Prune,

licorice, cedar wood and spice are some of the aromas developing after a few

minutes. This wine will gain maturity for the next 6 to 7 years. Pair it with

roasted turkey, chicken or game hens. Medium to strong cheeses such as

Gruyere, Havarti or Colby will also pair well with this wine.

 

Aromas:

 

Cherry

Oak

Prune

Licorice

Cedar Wood

Spice

 

 

 

 

The Order Of Tasting Wines!

Order of Tasting

Tasting should begin with white wines, and then move on to the red wines. Wines should be tasted in order of body-style, starting with light, then medium, and then full-bodied. (Light-bodied wines have the lowest alcoholic content, while full-bodied wines have the highest alcoholic content.) For whites, the order should be Riesling, Sauvignon Blanc and then Chardonnay. For reds, the tasting order would be Pinot Noir, Merlot, and then Cabernet Sauvignon. Other orders of importance are from dry to sweet, from young to old, from high acidity to low acidity, from light oak to strong oak, and from low tannins to high tannins.

Before You Sip

Swirl the wine in the glass to release the aromas. This practice is known as aerating, and helps mix the wine with air. Notice the droplets of moisture falling back into the glass. Strong and sweet wines stick to the glass, forming “legs” as they flow back into the wine. This is due to the higher alcohol level in certain wines, which adheres to the glass. Raise the glass to your nose and smell the aromas or bouquet of the wine. This is an important part of enjoying a glass of wine, as taste begins with smell.

Aroma and Flavor

For a young wine the aromas are actually the smell of the grapes, intensified by the fermentation process. Older wines develop more complexities (and therefore aromas and tastes) than do young wines. Smelling the aromas of wine will enhance the flavors soon to come with the first sip. Once in the mouth, the taste buds can detect a variety of flavors and textures, such as fruitiness, acidity, bitterness and tannins. Wine should be held in the mouth for a few seconds, and even swirled about, to release its flavors. After swallowing the wine, take note of the remaining flavor, which is often referred to as the “finish.” Good wines will have a lingering, pleasant finish, whereas lesser wines may have none at all or even leave an objectionable flavor in one’s mouth.

www.wineshopathome.com/floridawinegirls

"That's Wine... Wine Does That..."

Sexy, Strong and Able to Take on the World, that's our Wine...

Meet Alexandre Reble - Our Director of Winemaking

A native of Bordeaux, France, Alex has over 18 years of wine making experience, working both in France and the United States. He began his studies at the Agricultural School of Libourne and Blanquefort, where he received degrees in Enology and Viticulture, as well as Wine Trade and Spirits. Alex’s wine career started in France working for internationally acclaimed wineries – Petrus, La Fleur Petrus, and Chateau La Tour Carnet. He also worked at the Chamber of Agriculture in Blanquefort, where he focused on biodynamic research in viticulture.

Alex first came to Napa Valley in 1997, where he worked at such venerable estates as Beringer, Newton Vineyards, Flora Springs Winery, Twomey/Silver Oak Cellars, Cardinale, Matanzas Creek Winery and Anakota. He lives right here in the Napa Valley with his wife and two young daughters, Madeline and Olivia.