From Our Table to Yours

Note - this post was originally published 04.12.2015

I love nights when culinary inspiration strikes our kitchen and my mood lends itself to a great pairing.  Tonight's wine: Rudd Mt. Veeder Sauvignon Blanc 2012.  If you ever have an opportunity to enjoy this wine, take it.  It is spectacular and not your every-day Sauvignon Blanc.  The pairing: Salvadorean Pupusas with Pickled Cabbage.  Yum.

This takes a little time, but is well worth the effort for this little satisfying meal.  So pop the cork, pour yourself a glass, and make the beans ahead of time.  We prefer pinto beans.  Rinse the beans, and boil them for a couple hours until tender. Don't forget to add a little salt. (Can be done the day before and stored in the refridgerator)

Tonight I started with the Pickled Cabbage Salad.  I used 1/4 the ingredients for our dinner for two, and this recipe from Smitten Kitchen.

Pupusas - I used a reduced version of this recipe: Fried the beans, made a mixture of corn meal and water, and lightly fried the pupusas in canola oil. No cheese, no onion, no masa. Delicious.

Salut!

Update: White Wine

Note - this post was first published 3/15/2014.

This week we racked our white wine.  After aging for 5 months in stainless steel, it's really coming around.  We're excited about the color, clarity, aroma, and flavors.  We're shooting for another month of aging or so, and then hopefully we'll be ready next month to rack the wine again and bottle our first vintage!

Which leads us to our favorite photo this week: racking our white wine: