Made from Picolit, a sweet dessert wine similar to Sauternes and one of the oldest and well known indigenous wines from the Friuli region of Italy. Golden in color, the jelly is a complex combination of pear and spice with an almond background. A natural accompaniment to light cheeses such as ricotta or goat and a perfect match for foie gras. Also lends itself to sauces and glazes. Livio Pesle continues an old family tradition of wine and liquor making in the Northeastern Italian region of Friuli. The wines utilized for the preparation of his products originate mainly from grapes cultivated in the vineyards of his winery in the middle of the best cru of Colli Orientali del Friuli Cru Rosazzo. The grapes are indigenous varieties such as Picolit, Verduzzo Friulano, Tocai Friulano, Refosco dal Peduncolo Rosso, Schiopettino and Pignolo. The apple pectin used in making Livio Pesleswine jellies is known to reduce cholesterol levels, aid with digestion, delay absorption of blood sugar levels and helps clean your colon. Contains no alcohol - has been evaporated in the cooking process. Imported from Italy. 6 oz. jar.

INGREDIENTS: Wine, cane sugar, apple pectin, natural flavor.

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Small plates in the form of Middle Eastern mezze, Spanish tapas, Mexican antojitos, and Venetian cicchetti are usurping traditional entrée-driven meals by offering greater selection and gastronomic fulfillment. To satisfy this growing niche, cookbook author Lori Lyn Narlock presents 50 delicious small-plate recipes and complementary wine pairings from the culinary experts at the Kendall-Jackson Wine Center, including celebrated chef Justin Wangler and winemaster Randy Ullom.

·In addition to specific chapters on salads, vegetables, meat, seafood, and desserts, Narlock includes sample party menus accompanied by preparation plans, as well as tips on buying and serving wine, planning and executing entire menus, sample table settings and presentation ideas, and more. More than 50 appetite-inspiring four-color photographs illustrate Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors.

Instead of languishing in a culinary quandary this holiday, consider flavorful pairings like Asparagus with Melted Brie served with sauvignon blanc or Duck and Spinach Empanadas with Persimmon Chutney complemented by a glass of pinot noir.

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Made from Balsamic Vinegar of Modena, Italy. Perfect with parmesan chese, roasted meats or fish carpaccio. Dilute with water and extra virgin olive oil to make a fantastic salad dressing. Livio Pesle continues an old family tradition of wine and liquor making in the Northeastern Italian region of Friuli. The wines utilized for the preparation of his products originate mainly from grapes cultivated in the vineyards of his winery in the middle of the best cru of Colli Orientali del Friuli Cru Rosazzo. The grapes are indigenous varieties such as Picolit, Verduzzo Friulano, Tocai Friulano, Refosco dal Peduncolo Rosso, Schiopettino and Pignolo. The apple pectin used in making Livio Pesleswine jellies is known to reduce cholesterol levels, aid with digestion, delay absorption of blood sugar levels and helps clean your colon. Contains no alcohol - has been evaporated in the cooking process. Imported from Italy. 6 oz. jar.

INGREDIENTS: Wine, cane sugar, apple pectin, natural flavor.

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Customer Review: Brilliant photography and inspiring words

If you love great photography and are bored by all the predictable efforts that appear in most wine books, this is for you! Some of the shots by Max Alexander are really breathtaking, and, like the text, they really give a sense of the place. A terrific, affordable coffee table book

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It’s Napa versus Sonoma, and the antics are rampant!

When acclaimed Vanity Fair journalist Alan Deutschman came to the California wine country as the lucky house guest of very rich friends, he was surprised to find a civil war being fought between Napa Valley, which epitomized prestige and wealthy excess, and neighboring Sonoma Valley, a ragtag bohemian enclave so stubbornly backward that rambunctious chickens wandered freely through town. In A Tale of Two Valleys, Deutschman wittily captures these stranger-than-fiction locales and uncorks the hilarious absurdities of life among the wine world’s glitterati. The cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than the struggle for the soul of one of America’s last bits of paradise.

A San Francisco Chronicle bestseller

Customer Review: Feels like a run-on magazine article

Echoing what others have written, this is an extremely light account of the Sonoma and Napa wine regions. Unclear plot line (is there one?) and very little depth on any of the subjects that could have made it interesting (how about at least letting us know how the Screaming Eagle tasted?). If you are looking for a short, light hearted read with some reasonably interesting tidbits on Sonoma and Napa, this is an ok read. If you're looking for an ejoyable read with depth and history, this isn't it - your time would be much better spent reading House of Mondavi.

Customer Review: Sour Grapes

Chock full of interesting characters and insightful observations, A Tale of Two Valleys is an entertaining read that ultimately disappoints for lack of a plot or central character. Deutschman stumbled on the subject matter to produce a West Coast version of Midnight in the Garden of Good and Evil, but he seems to lack the creative instincts. He tells us too much and too little about himself, as if he can't decide how much of a presence he should have in his story. That said, his tidbits on the French Laundry ("an excerise in literary and aesthetic showmanship"), the Russian River Valley ("summer camp for the Castro District"), Lake Tahoe's Incline Village as a tax haven ("Incline Village is to Californians what Monaco is to Europeans") and where to hang out if you want to meet Sonoma's locals (the Irish pub and the Farmer's Market) are some of the many little gems that make the book worthwhile. Deutschman has a good eye and a good ear. I hope the next time he asks himself WWTWD - What Would Tom Wolfe Do? - and does it.

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The fresh distinct flavor of this outstanding, award-winning mustard is marvelous as a glaze on poultry, meat, pork and fish. Fabulous on a ham or corned beef sandwich. Fantastic added to deviled eggs.
Ingredients: Mustard (mustard seed, water, vinegar, salt), Cane Sugar, White Wine (contains sulfites) and Natural Lavender Flavor.

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Beer is just a beverage, but wine is an experience. There?s an aura of romance, a hint of the sublime, to bringing a bottle up from your own cellar, carefully drawing out the cork, pouring the wine into a goblet, and taking the first delectable sip.

Now Jeff Cox, author of From Vines to Wines (89,000 copies in print) and a connoisseur well respected in wine circles, shows you how easy it is to have a wine cellar of your own.

But Cellaring Wine is not a home-building project book. In some cases, the would-be wine collector doesn?t have to do much building at all. Rather, Cellaring Wine teaches anyone who loves wine how to create a working system of selecting wines that will age well, know how to lay them down properly, and recognize when they have matured to their full glory and are ready to be savored.

Cox pinpoints the optimum conditions of temperature, light, and humidity for a wine cellar. He walks you through possible locations for your wine cellar ? whether in the basement, an old root cellar, the back of your garage, or even a closet or room in your house ? and what each location requires. He explains when you?ll need a climate-control device (and how much they cost). And he discusses the pros and cons of buying a freestanding unit that is much like a refrigerator.

Then Cox tackles the question that most troubles wine lovers: Which wines will improve with age, and which won?t? This chapter alone is worth the price of the book, since nothing is more disappointing to a wine lover than waiting years to open a bottle of wine only to discover that it was at its peak when it was laid down.

Cox shows you how to keep accurate records so you know at a glance ? without having to hunt through the wine racks ? what you have, where it?s located, and how much to buy so the cellar doesn?t become depleted. And he gives you a crash course in appreciating the fragrance and flavor of a fine wine.Perhaps best of all, Cox gets readers excited about the possibilities of having their own wine cellar. After all, a cellar is not just a storage room, it?s a university where good young wines become great.

Customer Review: Cellaring and much more....

The title of this book is a little misleading, the book does cover selecting, building, and managing wine. However, this information only acocunts for about 1/4 of the book. The rest of the book talks about wine in general. The cellaring chapters were very detailed and answered all of my questions. The other 3/4 of the book was interesting and covered your basic intro to wine information. If you want to know more about wine, or are looking for a complete guide on different ways to cellar wine, then this book is for you.

Customer Review: Exactly what it says...

Jeff Cox has written a wonderful guide for cellaring wine which is nearly complete in all its details. More importantly, he has managed to write it in a way that is highly readable.

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Lapiana infused wine vinegar with Chili Peppers. Lapiana infuse wine vinegar are made using Italian wine vinegar that has been infused with Chili Peppers, great for perking up grilled vegetables, pasta, and seafood. Use in a salad dressing or in a marinade for meats.

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In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year.

In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.

The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup).

With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food -- the fig!); and brief glimpses of the author's favorite artisan food purveyors.

This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.

Customer Review: Sonoma meets the Rhone

For me, this book was a fun and very usable introduction to a new world of foods...and the Rhone-style wines that go with them.

I admit it: I'd rather go to Sonoma than to Napa. And when I do go to Sonoma, I always try to visit the author's restaurant, The Girl and The Fig, located on the corner of the Town Square. When I can't be there, I love using the book at home to remind me of being there.

I like this book a lot and use it about once a month.

Customer Review: Gave as a gift

I purchased this for a Christmas present and she loved it! There are some recipes that are a little too fancy for my taste, but otherwise this book includes great recipes to serve with individual wines.

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Lapiana infused wine vinegar with Blueberries. Lapiana infuse wine vinegar are made using Italian wine vinegar that has been infused with Blueberries, great for perking up grilled vegetables, pasta, and seafood. Use in a salad dressing or in a marinade for meats.

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