We entered 14 wines and 13 of them got medals, including Gold Medals for the lovely 2006 Chardonnay and 2006 White Riesling. We received 8 Silver Medals: for the 2006 Sauvignon Blanc LV, 2006 Viognier, 2006 Semillon, 2006 Semonnay, 2004 Syrah, 2003 Merlot, 2004 Cabernet Sauvignon, and 2005 Touriga.

We still have some of those great Belgian Chocolate Truffles but they won’t last
long. Filled with Fenestra 2000 Port, they are outrageously delicious. We have
sold hundreds of these wonderful chocolates over the years. They are definitely
seasonal—we usually are sold out by Easter. Great for Valentine’s Day and
Easter giving. Get truffle order form  here ...

A great weekend for all. Drizzly rain and cold weather are the ingredients for a good day for soup. Soups on the menu were Mushroom Soup and Vegetable Minestrone from Gimanellli’s, Five Onion Soup and Warren’s Chili from Marla and Warren James and Jan Bachman, Old New England Clam Chowder from Mary Teschner and Lynne’s Lentil Soup from Lynne Bartling.

Recipes

Gimanelli's Three Mushroom and Red Wine Soup

Ingredients:

3 large onions diced
3 celery stalks diced
3 medium potatoes peeled & cubed
1 cup Fenestra Merlot
6 cups Chicken or Vegetable broth
1 tablespoon dry Porcini Mushroom boiled & diced
3 bay leaves
salt, black pepper & oregano to taste
½ lb Crimini Mushroom sliced
½ lb Portabella Mushroom sliced

Directions:

Put all ingredients in large pot except for the sliced mushroom; bring to boil until potato is tender.
Take the bay leaves out then puree mixture with food processor.
Put the mixture back on the burner and add sliced mushroom; cook until mushroom is tender.
Serve hot with slice of sour roll.

Serve with 2004 Fenestra Merlot!

Gimanelli's Vegatable Minestrone

Ingredients:

3 large onions diced
3 celery stalks diced
4 large carrots diced
16 oz cans of each: Canelini, Garbanzo & Pinto beans
2 lb fresh tomato diced
2 gloves of garlic, minced
1 cup Fenestra True Red wine
6 cups vegetable broth
3 bay leaves
1 tablespoon of dry oregano
salt, black pepper to taste

Directions:

Put all ingredients in large pot;
Bring to boil until carrots are tender.

Serve with Fenestra's True Red!

Marla's Five Onion Soup

Ingredients:
6 cups onions-Example:
2 leeks (white and light green only), thinly sliced
2 medium red onions, thinly sliced
2 medium yellow onions, thinly sliced
1 bunch green onions, thinly sliced
2 shallots, diced
4 Tablespoons butter
1/2 Tablespoon flour
Pinch cayenne pepper
4 cups beef and/or chicken stock
1 cup Fenestra True Red ** Lot 21 **
2 or 3 sprigs fresh thyme
2 or 3 sprigs fresh parsley
2 Tablespoons cognac (optional)
Salt and fresh ground pepper to taste
1 cup freshly grated Parmesan or Gruyere cheese
4 croutons

Directions:
1. Melt butter in large saucepan over medium heat.
2. Add onions stirring occasionally until they begin to brown, 35-40 min.
3. Add flour and cayenne and stir until mixture is brown.
4. Add stock and wine, turn heat to medium high and bring to just about a boil. Turn down heat to simmer and add seasonings and cognac. Cook 20 minutes.
5. Take out the thyme and parsley sprigs.(At this point soup may be stored, covered and refrigerated, up to 2 days.)
6. Preheat oven to 400 degrees.
7. Place croutons in ovenproof bowls. Add soup and top with cheese. Place bowls on baking sheet and bake for 10 minutes or until cheese melts.

Croutons
Ingredients:
4 Tablespoons olive oil and /or butter
4 garlic cloves, peeled
4 slices bread (preferably stale-sourdough works best).

Directions:
1. Melt olive oil/butter in large skillet over low heat.
2. Add garlic and cook until lightly browned-remove from skillet.
3. Increase heat to medium and add the bread. Cook, turning occasionally, until brown on all sides.
4. Remove from skillet, draining on paper towels. Salt to taste.

Serve with a glass of Fenestra 2005 Touriga

Warren's Chili

Ingredients:

1 cup finely diced yellow onion
1 pound hamburger
1 15.25 oz. can kidney beans, undrained
1 15 oz. can pinquintos, undrained
1 15 oz. can tomato sauce
1 7 ¾ oz. can El Pato brand tomato sauce
½ cup Fenestra 2003 Livermore Merlot
1 14.5 oz. can diced tomatoes
3 TB. ground cumin
3 TB chili powder or to taste
Olive Oil
Salt & Pepper to taste

Directions:

1. In a large saucepan or dutch oven, lightly sauté onion in olive oil (enough oil to cover bottom of pan).
2. Add hamburger and cook until done, crumbling hamburger as it cooks. Spoon off excess fat.
3. Add remaining ingredients and simmer for at least 30 minutes before serving.

Topping Suggestions:

Corn Chips or Crumbled Tortilla Chips
Grated Cheddar or Jack Cheese
Finely Diced Onion

Serve with a glass of Fenestra 2001 Santa Lucia Cabernet

Old New England Clam Chowder

2 oz bacon
6 medium potatoes
2 large onions
3 cups water
1 cup Fenestra Chardonnay
2 small bay leaves
2 Tablespoons butter, softened
2 ½ tablespoons flour
5 cups milk
3 cups light cream
Salt, pepper to taste
2-3 cans minced clams

Dice the bacon and sauté until it is golden brown. Peel and dice the potatoes and onions and add them, together with the water and bay leaves, to the bacon. Boil until the potatoes are tender but not mushy.

Meanwhile, blend the butter and flour. Add this, the milk, the cream, the clams, and their juice to the potato mixture. Stir over low heat until the soup comes to a low boil and thickens slightly. Lower the heat and simmer for 5 minutes. Serve hot.

Serve with a glass of Fenestra Chardonnay!

Andy and Lynne Bartling's Lentil Soup

Serves 6-8 generously

Qty Ingredient

1 pound or more of smoked ham hocks, ham shanks, smoked turkey necks or a
combination
2 tablespoons (T) olive oil

Brown meats in olive oil on medium heat in a large soup pot, about 15 minutes.

Qty Ingredient

2 cups chopped celery
2 cups chopped carrots
1 large yellow or white onion (softball size), chopped
2-3 chopped red potatoes (don’t need to peel – about the size of oranges) or russet potatoes (peel the russets if using them)
2 bay leaves
1 16 ounce dried lentils
2 1 quart boxes of chicken broth or stock
1 quart of water
1 T salt
1 T black pepper
1 T dried thyme
1 T dried oregano
1-1/2 cups Fenestra Verdelho wine.

Add celery, carrots, onion and potatoes. Sauté the vegetables for about 5 minutes with the meat and the oil. Turn off heat. Add the lentils and all liquids (stock, water) but NOT the wine. Add the bay leaves, salt, pepper and dried spices.

Soak this mixture 1 hour off of the heat, covered.

Still covered, bring the soup to a boil, then turn down to low. Simmer for an hour.

Remove meats to a bowl. Cut up into little pieces when cool.

Uncover. Add wine, simmer 45 minutes on low, stirring about every 15 minutes. Add meat to soup and more water or stock if soup mixture is too thick.

Serve in bowls with crusty French bread, or homemade Bisquick dumplings (I top dumplings with poppy seeds and steam on top of soup for 20 minutes).

Have a glass of Verdelho and enjoy!.

First of all, consider Fenestra wines. We have some exciting new releases—unusual wines like the Malbec and the Touriga. Wine is a wonderful gift—it is consumable and the wine bottles can be recycled.

The holidays are times to bake! Here are two tasty treats for giving or munching. They are both delicious with Fenestra Port.

Chcolate Hazelnut Pinwheels

13 oz. ready made puff pastry dough
8 TBS chocolate hazelnut spread (like Nutella)
1 / 2 cup chopped roasted hazelnuts

1. Preheat oven to 425º.
2. Lightly grease a cookie sheet. On a lightly floured counter, roll out the puff pastry dough to a rectangle 15 x 9 inches.
3. Spread the chocolate hazelnut spread over the pastry dough using a spatula, and then sprinkle the chopped hazelnuts over the top.
4. Roll up starting on the long side of the pastry dough. Dampen the edges with water to seal.
5. Using a sharp knife, cut into thin slices and place each slice on a prepared cookie sheet.
6. Bake for 10-15 minutes, until golden brown, and transfer to a wire rack to cool.

Chocolate Marzipan with “Just Cherries”

2-12 oz. packages of dark or bittersweet chocolate chips
1 oz. package of “Just Cherries”
1 cup Fenestra Port
14 oz. marzipan
2 TBS reserved wine from #1 in directions

1. Combine cherries and port and soak for one hour.
2. Melt one 12 oz. package of the chocolate chips. Spread on a lightly greased cookie sheet. Put in refrigerator to harden.
3. While chocolate is hardening, drain cherries, reserving 2 TBS of the liquid.
4. Soften Marzipan in the microwave for 15 seconds.
5. Combine cherries, marzipan and reserved liquid in a food processor.
6. Spread marzipan mixture over hardened chocolate.
7. Melt second package of chocolate chips and spread over marzipan mixture.
8. Return to refrigerator to harden the chocolate topping.
9. Cut into pieces and serve with Fenestra Port.

We are so proud of the awards that we received! I wanted to share the write up on our Semillon as it appeared in the official magazine of the 2007 California State Fair Wine Competition:

“The Semillon grape is fading in California’s pantheon of grape varietals, being replaced by Viognier, Pinot Gris, Riesling, and other grapes, but Replogle stubbornly continues to make wine from Semillon – a boon to all lovers of this superb grape that has received a far better reception in Australia than here.

The key to all great Semillon is to harvest it early enough so the wine has only moderate alcohol. Then it has the backbone of acidity to age gracefully, and age well it truly does! This wine is simply a youngster and will be at its best in five more years.

In paying homage to the original founder of Fenestra’s old winery building, Fran and Lanny Replogle make Semillon in part because it is one of the Livermore Valley’s heritage grape varieties.”

July 26 was a gala night at The Palms Event Center at Ruby Hill where 18 Livermore Valley wineries paired with 18 restaurants. Each winery and restaurant presented its best—outstanding wines and wonderful food pairings.

We chose Lark Creek Walnut Creek Restaurant to pair with Fenestra. Executive Chef Scott Wall paired Glazed Prawns with sweet corn relish with our award-winning 2006 Verdelho. It was a subtle pairing, accenting the freshness of the wine with the sweet fresh corn and the delicious prawns. Manager Mike Stone assisted in the serving.

Prawns
6 jumbo tiger prawns, peeled and de-veined
olive oil
1 tblsp chopped cilantro
salt and pepper

In a sauté pan heat oil until almost smoking. Season prawns with salt and pepper and add to sauté pan. Cook half way and then add ancho glaze. (Recipe Follows). Finish with chopped cilantro.

Ancho Chili Glaze
3 shallots chopped
1/2 cup apple cider vinegar
1/2 cup vegetable stock
2 tblsp Ancho Chile Powder
1/4 cup orange juice
1/8 cup honey
olive oil
salt and pepper

Sauté shallots with olive oil until lightly browned, add chile powder and OJ then reduce by half. Add remaining ingredients and continue to reduce until mixture is thick and syrup consistency.

Sweet Corn Relish
2 cups of sweet corn kernels
1 tsp red onion
1 tsp red bell pepper
1 tsp yellow bell pepper
1/2 cup cherry tomatoes, cut in half
1 tsp chopped cilantro
2 tsp lemon juice
1 tsp olive oil
salt and pepper

Combine all ingredients in a mixing bowl, season with salt and pepper, chill, then serve with glazed tiger prawns.

Serves 2

Now that the weather is getting warmer, my attention turns to white wines. Lighter, fresher than the big reds of winter, these new wines capture the essence of summer. The new Verdelho is a lovely aperitif, great for the warmest summer days. And oh, those wonderful Sauvignon Blancs! Great with goat cheese, summer salads — from shrimp salad, chicken salad to a crisp Caesar Salad.

Soup and wine lovers gathered at Fenestra Winery January 27 & 28, to sample five soups, a selection of breads and a sample of cheese panini. Gimanelli’s Deli provided three soups: Chicken and Corn Chowder, Tuscan Onion with Pancetta and Lentil, Vegetable and Pasta. Marla and Warren James and Jan Bachman provided two soups; Cream of Roasted Tomato Soup (with cheese panini) and Warren’s Chili. All soups were a hit. Here is the Cream of Roasted Tomato Soup recipe.

Recipes

Cream of Roasted Tomato Soup

Ingredients:
2 pounds Roma tomatoes, halved and deseeded
3 garlic cloves, peeled
1 carrot, pared and sliced in 3rds
1 large onion, skinned and halved
2 TB fresh basil, finely chopped
1 TB fresh oregano, finely chopped
1⁄2 TB fresh sage, finely chopped
1⁄2 TB paprika
1⁄2 TB salt
1 TB sugar
1 cup chicken broth
1⁄2 cup Fenestra Chardonnay
1 6 oz. can tomato paste
11⁄2 cups Half & Half

Directions:
Place first 4 ingredients in a shallow baking pan. Drizzle with olive oil and sprinkle with salt, freshly ground black pepper, and paprika. Place in a preheated 400° oven and roast until all are soft (about 1 hour).

Let cool slightly, then place in a food processor or blender. Add seasoning (next 6 ingredients) and puree until smooth. Pour into a large saucepan or dutch oven.

Add chicken broth, wine and tomato paste, stirring well. Bring to a boil, then simmer for 30 minutes. Add half & half and simmer (do not boil) for an additional 15 minutes or until warm.

Top with parmesan cheese and croutons.

Serve with Fenestra True Red * Lot 20 *

At the Fanatic Dinner, Carol Syriani, Chef and owner of Gimanelli’s Deli, offered a delicious appetizer -”Smoked Salmon Pinwheels”. It is wonderful with our new white wines - 2005 Sauvignon Blanc, 2005 Semillon and, for Fanatics only, the new Fanatic release 2005 Semonnay.

There are a lot of exciting events coming up at the winery. Our calendar of events is located on the front page. We look forward to seeing you....

It was a great weekend for chocoholics! We had Beef Brisket with Chocolate-Herb Sauce on mashed potatoes with our 2000 Estate Syrah, Wild Mushroom Ragout on
soft polenta, Peanut Butter Cookies with Chocolate Chips, Mom’s Chocolate Pudding Cake, and many others. Of course, these chocolate treats paired beautifully with our Fenestra wines.

Recipes

Beef Brisket with Chocolate-Herb Sauce

Ingredients
4 ounces prosciutto or pancetta, coarsely chopped
4-5 pounds brisket, fat trimmed and cut into 1” cubes
2 medium red onions, finely chopped
3 medium shallots, finely chopped
1 medium carrot, finely chopped
2 stalks celery, finely chopped
4 large garlic cloves, minced
1 package (8 ounces) clean and ready sliced mushrooms.
1 750 ml bottle Fenestra Cabernet Sauvignon, Smith & Hook Vyd.
4 cups (32 ounces) chicken broth
2 14.5 ounce cans ready cut diced tomatoes, drained
2-3 sprigs thyme
2 bay leaves
1 1/2 tablespoons shaved or grated bittersweet chocolate
3 tablespoons unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons finely chopped fresh rosemary

Directions
1. Sauté prosciutto or pancetta in large pot until crips. Remove from pan and drain on paper towels.
2. Brown brisket in dripping over medium-high heat until brown on all sides. Transfer to plate.
3. Add onions, shallots, carrot, celery, garlic and mushrooms to pot. Cover and cook until soft, stirring occasionally.
4. Add wine and bring to a boil. Reduce heat and simmer until the liquid is reduced by half, about 5 minutes.
5. Add broth, tomatoes, parsley, thyme bay leaves, prosciutto or pancetta and brisket to pot. Cover partially and simmer for 1 hour.
6. Simmer uncovered, stirring occasionally, until meat is tender, about 1 hour longer.
7. Spoon fat from surface of sauce. Discard bay leaves and thyme sprigs.
8. Bring to boil and cook until sauce begins to thicken, about 15 minutes. Reduce heat to medium.
9. Add chocolate, cocoa powder and rosemary. Stir until chocolate melts.
10. Season to taste with salt and pepper.

“This is my favorite event at Fenestra—I look forward to it every year”. I hear this often at Soup and Wine Weekend, and I’m always delighted at the response to this event. There is nothing like a hearty soup and a glass of Fenestra wine, especially on a dark and drizzly day. Soup lovers sampled five wonderful soups, a selection of delicious breads and all of our wines. Carol Syriani, owner and chef of Gimanelli’s Deli, contributed three tasty soups—“Split Pea with Smoked Ham Soup”, “Italian Wedding Soup” and “Carmelized Leek and Potato Soup”. Marla and Warren James and
Jan Bachman contributed two delectable soups— “Cream of Artichoke Soup” and “Five Onion Soup”.

Make a pot of soup, pour a glass of Fenestra wine and enjoy winter.

Recipes

Gimanelli’s Split Pea with Smoked Ham Soup

Ingredients:
2 pounds of dry Split Peas
1/2 Cup of Canola Oil
1/2 pound of smoked ham, diced
2 large white onions, diced
4 celery stalks, diced
2 carrots, diced
1 cup of Fenestra Dry Rosé wine
3 quarts of chicken stock
Salt and pepper

Directions:
1. Cover split peas with one gallon of water and cook for 2 hours or until peas are cooked.
2. In a large skillet, heat 1⁄4 cup of oil and sauté the ham until golden brown. Set aside.
3. In a soup pot, sauté onion, celery and carrots until light brown, then add the Rosé and let it boil to reduce 50%

Gimanelli’s Italian Wedding Soup with Meatballs and Spinach (Zuppa maritata)

Serves 6-8

Soup Ingredients:
12 cups chicken broth
1 cup Fenestra Syrah
2 cups fresh spinach, chopped
1/2 cup dry orzo noodles
4 celery stalks, chopped
1 onion, chopped
2 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup grated Pecorino Romano cheese

Meatball Ingredients:

1/2 pound ground veal, pork or turkey
1/2 cup bread crumbs (commercial or grate your own from stale Italian bread)
1 egg
1 Tablespoon parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 teaspoon paprika (optional)
1/2 teaspoon salt and pepper (or to taste)

Soup Directions:
1. Sauté onion, celery and garlic in butter until tender.
2. Add chicken broth and bring to a boil.
3. Add the noodles and boil for 5 minutes.
4. Add spinach and cook until tender.
5. Add the meatballs and the rest of the spices and return soup to a simmer for 15 minutes

Meatball Directions:
1. Combine the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl.
2. Mix well with a fork and form into tiny meatballs (1/2 inch) with your hands.
3. Place meatballs on a greased baking sheet and bake for about 25 minutes at 350o, until brown (or saute in olive oil until brown)

Gimanelli’s Carmelized Leek and Potato Soup with Meyer Lemon and Fenestra wine (Vegetarian)

Accompany with a glass of Fenestra Semillon or Chardonnay.

Ingredients:
2 pounds leeks (white and light green parts only), washed thoroughly and sliced
3 pounds Russet potatoes, peeled and cut into small dice
1 quart roasted vegetable stock
1 cup Fenestra Semillon or Chardonnay
2 tablespoons butter
1/4 cup Canola oil
1/3 cup Meyer lemon juice, freshly squeezed
1 cup cream
Tabasco sauce, salt and pepper to taste

Directions:
1. Place diced potatoes in large pot, cover with cold water and 1 Tblsp. salt and cook over medium high heat until very tender. Drain all but 2 cups of the remaining water.
2. Melt 2 tblspns. of butter and 2 tblspns Canola oil together in a 14” skillet. Add 1 1⁄2 pounds sliced leeks and sauté over medium heat until light brown.
3. Add one cup of Fenestra wine to the leeks and reduce liquid by 50%.
4. Combine wine and leeks from skillet the roasted vegetable stock into the potato pot and puree with hand blender until smooth.
5. Finish soup with lemon juice, cream Tabasco sauce, salt and pepper.
6. Ladle into individual bowls and enjoy!

Cream of Artichoke Soup
Serves 6

Ingredients:
2 Tablespoons butter
1/2 cup butter
1/2 cup ea. chopped carrot, celery, onion, & mushrooms
1/4 cup unbleached all purpose flour 1 cup chicken stock or broth
1/2 cup Fenestra Chardonnay
2 8-1/3 ounce cans (drained weight) artichoke bottoms, pureed (juice reserved)
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme, oregano, and sage
pinch Hungarian sweet paprika
1 cup whole milk or whipping cream

Directions:
1. Melt 2 Tablespoons butter in a large skillet over medium heat. Add carrots, celery, onion, and mushrooms and sauté until vegetables are soft and onion is translucent,
about 15 minutes. Set aside.
2. Melt 1/2 cup butter in large stockpot over low heat. Add flour and cook, stirring constantly, for 5 minutes.
3. Stir in vegetables.
4. Add broth in a slow, steady stream, stirring constantly. 5. Add artichoke bottoms, reserved juice, wine and seasonings -- stir through.
6. Increase heat to medium and simmer 30 minutes, stirring occasionally.
7. Beat cream in small bowl until frothy. Blend into soup.
8. Heat through -- do not boil.
9. Adjust seasonings and serve immediately.

Five Onion Soup

Serves 4

Ingredients
6 cups onions (Example:2 leeks (white and light green only), sliced; 2 medium red onions, thinly sliced; 2 medium sweet yellow onions, thinly sliced; 1 bunch green onions, thinly sliced 2 shallots, diced)
2 garlic cloves, minced
4 tablespoons butter
1/2 tablespoon flour
Pinch cayenne pepper
4 cups beef and/or chicken stock
1 cup Fenestra 1999 Cabernet Sauvignon, Smith & Hook Vyd
2 or 3 sprigs each fresh thyme and fresh parsley
2 tablespoons cognac (optional)
Salt and fresh ground pepper to taste
1 cup freshly grated Parmesan or Gruyere cheese
4 Croutons

Directions
1. Melt butter in large saucepan over medium heat.
2. Add onions stirring occasionally until they begin to brown, 35-40 min.
3. Add flour and cayenne and stir until mixture is brown
4. Add stock and wine, turn heat to medium high and bring to just about a boil. Turn down heat to simmer and add seasonings and cognac. Cook 20 minutes.
5. Take out the thyme and parsley sprigs. (At this point soup may be stored, covered and refrigerated, up to 2 days).
6. Place croutons in ovenproof bowls. Add soup and top with cheese. Place bowls on baking sheet and bake for 10 minutes or until cheese melts.

Croutons

4 tablespoons olive oil and/or butter
4 garlic cloves, peeled
4 slices bread (preferably stale—sourdough works best)

Melt olive oil/butter in large skillet over low heat. Add garlic and cook until lightly browned—remove from skil-let. Increase heat to medium and add the bread. Cook, turning occasionally, until brown on all sides. Remove from skillet, draining on paper towels. Salt to  taste.

Heaven in a box! “When are the Port filled chocolate truffles coming”? is the question I’m asked the most. We have sold hundreds of boxes of these incredibly delicious chocolates. They are rich, fresh dark Belgian chocolates filled with our new release 2000 Port . Because they have a liquid center, they cannot be shared—it’s one per person. We have them for sale November 19 until they are gone (usually in February).

These truffles make great holiday gifts—stocking stuffers, hostess gifts, place cards, etc. These can be shipped to all states.

Single truffle (gold box) $ 1.25
Two truffles/ gold bow box $ 2.50
Six truffles in a box $ 6.50
Twelve truffles in a box $12.00

The truffles can purchased purchased directly at the winery or purchased through the mail.

We love to feature recipes using the food products we carry—DeCio pastas and “Just Tomato” products. DeCio pastas are made in Arizona; handmade and air
dried, they have intense flavors that add depth and excitement to pasta salads and hot pasta dishes. “Just Tomato” products are delicious and healthful—they
have no salt, no sugar, no additives and no preservatives. We carry many different DeCio pastas and an array of “Just Tomato” products. They make great holiday gifts and are good for shipping too. Staff members Marla James and Jan Bachman
developed these wonderful cold pasta salad recipes to go with Fenestra wines. The pasta salads are great to take to potlucks or have in the refrigerator for family
or entertaining. You can make them ahead—the pasta flavors develop more the next day. Both salads can be served hot -- just add sliced sausage, cooked chicken, or shrimp for a one dish meal.

Red Bell Pepper Pasta Salad
Serves 6 - 8
1 - 12 ounce package DeCio Red Bell Pepper Pasta
1 - 12 ounce jar Trader Giotto’s (Trader Joe’s) Artichoke Antipasto*
1 - 14 ounce can Hearts of Palm, drained and chopped
1 teaspoon dried Thyme
Zest and Juice of 1/2 Lemon
1. Cook Pasta following instructions on package.
2. Let cool slightly, then roughly chop.
3. Drizzle with enough olive oil to moisten pasta.
5. Add the remaining ingredients. Toss.
6. Salt and Pepper to taste.
*You can also use Lemon Artichoke Pesto from Costco or Trader Joe’s

Herb D’Italia Pasta Salad
Serves 6 - 8
1 - 12 ounce package DeCio Herb D’Italia Pasta
5 ounces “Just Tomatoes”, reconstituted (see below)
6 ounces shredded Mediterranean blend cheese
(Provolone, Fontina and Kasseri)
4 Tablespoons finely chopped fresh Basil
1. Cook Pasta following instructions on package.
2. Let cool slightly, then roughly chop.
3. Add just enough olive oil to moisten pasta.
4. Add Tomatoes, Cheese, and Basil. Toss.
5. Salt and Pepper to taste.

Reconstituted “Just Tomatoes”
1. In a saucepan or deep skillet, bring 4 cups water to a boil.
2. Turn off heat and add “Just Tomatoes”.
3. Let sit until tomatoes are soft, about 20 minutes.
4. Drain

Fenestra donated 100% of all the library tasting fees from the Harvest Wine Celebration to the Huricane Katrina Relief. The response from the tasters was overwhelming. Thank you all for your generosity.

It was a special treat to go wine tasting on the historic Niles Canyon Railway. Although it was August, the weather was perfect. Sommelier (and Fenestra Fanatic) Sean Andrade picked five Fenestra wines for tasting, and paired them with a variety of cheeses. One hundred and twenty five guests were treated to the formal service so beloved by railroad buffs. “The Wine Tasting Special is operated to show how quality service was always maintained on railroads”, states the menu.
As a child, I spent many days traveling on the train with my family. My sister Jean and I learned many card games from the conductor. We especially liked having top bunks in the sleeping car, and we would play “monkey”, swinging back and forth from bunk to bunk. My father soon put a stop to this game, but it was fun while it lasted.

So I never pass up a chance to ride the train. Here are Sean’s selections. The wines were served at the ideal temperature, and the cheese selections were perfect, bringing out different aspects of the wine.

2004 Pinot Grigio, Contra Costa County with Chevre de Bella

2003 Viognier, Contra Costa County with Muenster McCadam
2003 Dry Rosé, California with Pink Lady apple and aged Wisconsin cheddar
2001 Pinot Noir, Livermore Valley with Camenbert Le Chatelain

1999 Cabernet Sauvignon, Smith & Hook Vyd. with Manchego Fulvi

The Palms Event Center at Ruby Hill was a perfect setting for “Taste of Terroir”, featuring 18 Livermore Valley wineries paired with 18 restaurants. Each winery and restaurant “strutted their stuff” with gor¬geous wines and wonderful food pairings.

We chose Castle Rock Restaurant to pair with us. Executive Chef Doug Sandlin had a dazzling pairing of Fenestra 2002 Chardonnay with his “Smoked Scallop Ceviche”. I never would have expected this to work, but it was brilliant pairing. With the chilled Chardonnay, the Smoked Scallop Ceviche was a perfect match, and delightful on that hot July night.

Many thanks to Castle Rock Restaurant in Livermore and talented chef Doug Sandlin and owner Anita Gandolfo for their all their hard work and generosity.

Smoked Scallop Cerviche

Castle Rock Restaurant

Chef Doug Sandlin

Ingredients
1 lb sea scallops smoked over mesquite and hickory
wood
1/3 red bell pepper
1/3 orange bell pepper
1/2 medium jalapeño pepper
1/2 small red onion
1/8 bunch cilantro
2 limes
1 lemon
Tabasco

Directions

1. Seed and small dice peppers.
2. Small dice rest of ingredients and combine with peppers.

3. Add the juice of 2 limes and 1 lemon and the zest of 1 lime and 1 lemon.

4. Mix well, let set overnight.
5. Drain, add 5-6 drops Tabasco and salt and pepper to taste.
6. Place 1/2 teaspoon on tortilla chip.