Sutter Home Merlot, which
although you may shudder at the name, was not too bad,
reminding me of the products of that brand before they
discovered White Zinfandel. Not too sweet, not too acid,
pretty soft, good balance, good with food. $15 a bottle,
for one that retails at $5 to 7, not extortionate.

Sutter Home reds are quite drinkable and fine for everyday
swilling, perhaps one of the best in their price range.

It's an oldish (for the US) winery that made a
pretty good Zin. Turns out that has been made only
since 1968, after I started being interested in
wine and just before I started buying it for myself.
I remember the consternation in the wine-drinking
world when Sutter Home discovered white Zin - that
was 1975, according to the Internet.

White Zin is an abomination of course.

In the soda-poppy way that's made, any color wine
would be an abomination. There are okay rose wines,
though: I tend not to favor them in general, but
if I lived in a hot dry climate, maybe I'd
appreciate them more.

In Alberta 60 Sutter Home wines are available under a large variety
of brand names. In Ontario the LCBO, which is very protective of the
local Niagara wine industry, carries just one: their nasty, sweet,
pinkish White Zin.

Does Ontario also discriminate against otber
US wine styles?

Title: The Ultimate Barbecue Sauce
Recipe By: Sutter Home

Actually, that looks sort of like food.

---------- Recipe via Meal-Master (tm) v7.05

Title: POPPY SEED-LEMON BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 2 tb Poppy seeds
1 tb Sugar 1 tb Lemon peel
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and
place
dry yeast into the yeast holder. Press start.

-----
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Quoting Michael Loo to Jim Weller <=-

In Alberta 60 Sutter Home wines are available under a large variety
of brand names. In Ontario the LCBO, which is very protective of the
local Niagara wine industry, carries just one: their nasty, sweet,
pinkish White Zin.

Does Ontario also discriminate against otber US wine styles?

Both the provinces of Ontario and B.C. severely limit the number of
brands of California wines available in their liquor and wine
stores, undoubtedly to protect their own second rate domestic wine
industries.

(Don't let your people in power know that; they're already mad about
our supply side managed dairy industry!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artichoke Napoleon
Categories: Vegetables, Wine, Mushrooms
Yield: 8 Servings

24 lg California artichokes
2 Lemons, sliced
2 Heads Garlic, peeled
Salt and pepper
Flour
Clarified butter or oil
2 1/2 lb Mushroom Duxelle
5 c Tomato Coulis
Sliced chives and lemon
Zest
24 Mushroom caps, fluted,
Optional
MUSHROOM DUXELLE:
3 lb Crimini or portobello
Mushrooms
2 oz Clarified butter
3 tb Chopped shallots
1 ts Chopped garlic
Salt and pepper, to taste
1 tb White truffle oil
TOMATO COULIS:
12 c Chopped ripe tomatoes
2 oz Clarified butter
1/2 c Chopped shallots
1 ts Chopped garlic
1 c White wine

Prepare artichokes: Trim all the dark green parts from the
artichokes leaving the base and the inner, light green leaves.
Slice top of leaves to about 1/2 inch above base. Cut the stem
level with the base. Cook artichokes in boiling salted water with
the lemon and garlic until tender, about 20 to 25 minutes. Remove
from water and cool. Remove tender yellow leaves from artichokes;
set aside. Remove and discard any purple leaves or fuzz from the
center of artichokes. Slice the artichoke bottoms crosswise into
three even disks. Salt and pepper artichoke disks and the reserved
leaves; dredge in flour. In skillet, cook artichoke disks and
leaves in hot butter or oil until golden brown. Remove from
skillet and drain on paper towels.

Mushroom Duxelle: Finely chop mushrooms with a knife. Heat butter
in large skillet, add shallots and garlic; cook two minutes. Add
chopped mushrooms. Cook over high heat until dry. Season to taste
with salt and pepper. Stir in truffle oil.

Tomato Coulis: In a nonreactive saucepan, heat butter. Add
shallots and garlic; cook two minutes. Add wine and tomatoes. Boil
rapidly until tomatoes are soft. Puree mixture and press through
sieve. Return mixture to saucepan and reduce to approximately 5
cups or until mixture coats a spoon. Season to taste.

To assemble each Napoleon: Place an artichoke disk on plate; top
with layer of Mushroom Duxelle. Add another artichoke disk,
another layer of Mushroom Duxelle, and top with final artichoke
disk. Place one stack on each plate for an appetizer or three
stacks for main dish. Surround stack(s) with Tomato Coulis and
garnish with browned artichoke leaves, chives, lemon zest and
fluted mushroom cap, as desired.

California Artichoke Advisory Board

From: Theresa And Patrick

MMMMM



Cheers

Jim


... A presentation so fancy it might make Martha Stewart weep.

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