wine book club

Beautiful Kirkland Ranch Winery

Your ordinary winery does not have its own cattle brand, nor a herd of Black Angus roaming the hillsides above the vineyards, but then, Kirkland Ranch Winery is not your ordinary winery. When the Kirkland brothers, Larry and Lonnie, purchased the 2000-acre spread that was part of General Mariano Vallejo’s original Rancho Soscol land grant in 1978 the primary crop on their Rocking LK Ranch was cattle. Grapes joined the mix in 1985 at the suggestion of Larry’s daughter, Chris, and additional vines were planted until, today, there are 138 acres of vineyard containing Cabernet Sauvignon, Merlot, Chardonnay, Pinot Noir, Pinot Grigio, Sauvignon Blanc, Gewürztraminer, Syrah, Sangiovese, and Nebbiolo.
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Roshambo – A New Jewel

Recently memories of the game of Jan Ken Pon that we played when I was in grammar school were brought to the surface by, of all things, the opening of a grand, new winery on Westside Road. It is called Roshambo, which is another name for our old paper, rock and scissors game. Roshambo Winery, at 3000 Westside Road, Healdsburg, is a family affair, owned and operated by Naomi Brilliant, granddaughter of the late Frank Johnson whose Dry Creek Valley vineyards provide the excellent fruit for most of the Roshambo wines.
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NOBILO – Waiting for Sauvignon Blanc

Nobilo is the second largest wine company in New Zealand. It was founded in 1943 by Nikola Nobilo, a Croatian of Italian descent from the island of Korcula. In fact several members of the Nobilo family still survive on the island and have been tending vineyards there for some 300 years. Nikola planted his first small New Zealand vineyard at Huapai, just to the northwest of Auckland on the North Island, and went on to inspire a family-driven operation that developed into the leading exporter of New Zealand wines.
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Grilled Swordfish

• Swordfish
• Lemon/lime juice
• Olive oil
• Oregano
• Salt & pepper

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Szechuan Kung Pao Chicken or Pheasant

• 1 lb. Chicken/Pheasant breasts, boneless
• 1/2 Green Pepper, cut into 1″ strips
• 1/2 Red Pepper
• 3/4 cup Peanuts, raw
• 2 dried Red Chili Peppers
• 1 tsp. squeezed Ginger Juice

Marinate poultry in:

• 1-1/2 Tablespoon each Cornstarch and Water, made into a paste
• 1 Tablespoon Soy Sauce

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Fiesta Winter Salad

• 1 large head Romaine lettuce torn into bite size pieces
• 1 medium sized red onion thinly sliced into rings
• 1 - 8 oz. can of mandarin oranges, drained
• 1 large avocado sliced into bite size pieces

Combine all of the above, except the avocado, in a large salad bowl. Chill until ready to serve, then add avocado and dressing.
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Tropical Quesadillas

Combine the following in a bowl, stir well. Cover & chill.

• 1-1/2 cups peeled & diced papaya
• 1/4 cup chopped fresh cilantro
• 3 Tbls. diced red onion
• 1 Tbls. fresh lime juice
• 2 Tbls. St. Clement Sauvignon Blanc

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Louisiana Crab Cakes

• 1 lb. Lump Crabmeat
• 1 cup Breadcrumbs
• 1 Egg (beaten)
• 1/3 cup Mayonnaise
• 1 1/2 Tbls. Mustard Seed (course ground)
• 1 Tbls. Horseradish
• 1/2 Tbls. Lemon Rind
• 1 Tbls. Lemon Juice
• 1/3 cup Parsley (chopped)
• 1 tsp. Black Pepper
• 1/2 tsp. Old Bay Seasoning
• 1/4 tsp. Baking Powder
• 1/4 cup Whole Kernel Corn
• 1/8 tsp. Cayenne Pepper

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Warm Chicken Noodle Salad

Warm Chicken Noodle Salad with 5-Spice Dressing

• 4 skinless, boneless chicken breast halves, grilled or roasted
• 1 package fresh Chinese noodles or 1 lb angel hair pasta
• 1 pound baby or regular spinach leaves, washed and dried
• 1 bunch green onions, thinly sliced, including the green tops
• 1 bunch chopped fresh cilanto, leaves and tender stocks

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Green Goddess Salad

Our 2000 Sauvignon Blanc is wonderful with the green flavors of asparagus and tarragon. This is a variation of the salad created in 1915 in honor of George Arliss who was appearing in the play, “The Green Goddess,” by Wm. Archer. Recipe courtesy of Marlys Gilmore, St. Clement Hospitality Staff.

• 1 pound cooked shrimp
• 1 pound cooked asparagus, cut into 2 inch pieces
• 2 heads of Boston lettuce, washed, dried and torn into pieces

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