(Vegan, Vegetarian, Dairy-Free, Meat-free)
It’s “officially” fall in the Pacific Northwest. All of the normal indications are here: I need sunglasses, a jacket, a scarf, a tank top, gloves and an umbrella all in the course of about five minutes. The sun is setting earlier, waterproofing boots is on my to-do list, and my shorts get packed away.
Another indication that it’s fall is here is the lack of daylight. There is an impending sluggish feeling that starts to set in when we realize that we go to work when it’s dark and leave work it’s dark. Unless you’re one of the lucky few that has a window near your cubicle or in your office, it’s possible to only catch a glimpse of real “light” through ever distant windows on the run from the much needed afternoon coffee break to back to back afternoon meetings.
When the rain starts, the fall flavor craving starts. These cravings battle the ever sluggish feelings and makes us torn when it comes to dinner. Either it’s the event that keeps me going during the day and I can’t wait to rush home and cook something that I’ve pinned, liked, saved or stashed. Or, the last thing I want to do is be in the kitchen as a continuation of my daily servitude but am conflicted when I mentally explore the ease of ordering pizza.
Marinated Chickpeas
1 can chickpeas, drained
White Wine
Minced garlic
Dried Parsley, garlic, rosemary pepper
EVOO or cooking spray
Open the can of chickpeas, drain and rinse
Marinate the chickpeas in spices, white wine and a few dashes of balsamic in a bowl or tupperware
When you’re about 17 minutes away from the other dishes being ready, pre-heat a pan with some EVOO or cooking spray
Remove the chickpeas from the marinade, I use a slotted spoon to do so, and toast on medium-high until the exterior starts to brown (usually about 10-15 minutes)
Shake the pan every few minutes to move the chickpeas around so they brown evenly
Once they’re browned to your linking, remove from the heat and serve
I usually pair with baked butternut squash, sauteed garlic kale or kale chips and toasted quinoa.
Cooking Notes:
–The Wine: I NEVER cook with a wine I wouldn’t drink. So, choose whichever you’d like. Anything from a Chardonnay to Riesling works. I usually use a traditional table white wine or a dry Pinot Grigio
–Marination Time : Since this is a go-to meal I usually only marinate them for about an hour, but if you can remember in the morning to prepare them it will taste MUCH more delicious
A few weekends ago I attended the Seattle Wine & Food Experience and apart from the overall experience of sipping AMAZING wines and tasting samples from local chefs, I had the great pleasure of meeting Matt from Angle 33. Matt hand crafts lovely cement wine thermals as well as wine and beverage coasters. Whether making them for individual use, or branding them with company logos for commercial use, they are the most useful and lovely addition to any wine drinkers “tool box”, trumped only by the glasses with which to hold the lovely libation!
Angle33 Wine Thermals
We have been looking for a wine chiller bucket for ages and NONE could fit the bill for our stylistic choices.
I was drawn to his table by the simple, refined and classic nature of his products. Matt was displaying both his retail products, as well as a few examples of his branded commercial use products which featured various customer logos and I loved the chic style, neutral and sophisticated color palate and his welcoming “hello there, would you like to enter a drawing?” which believe it or not, I WON!
(I’d like to state that the win was purely coincidental and in no way related to the posting of this article. Now, if only I could hone that win to a lotto ticket purchase!) We are LOVING our Angle33 Wine Thermal and yes red wine drinkers…you need one too! Read below and you’ll see when and why!
I love that Angle 33 is a Montana-based, family business who so diligently pursues innovation, perfection and sustainability. Anyone who’s tag line is “We strive to offer the best wine-related products on the market, so you can focus on the wine” is a friend to wine drinkers everywhere in MY book! Matt so graciously agreed to let me interview and feature him so without further long winded introductions, please welcome Matt!!
What was the inspiration for Angle33?
I have always wanted to manufacture a product out of concrete on an international scale. I have been working with concrete for 18 years and most of what we make tends to be limited to our local region because of weight. Wine has also always intrigued me mainly because it has a lot in common with concrete. They both require lots of chemistry and each artisan or winemaker gets different results with different techniques. Weather and elements effect the end result of both wine and concrete, which is always exciting because there is an “unknown” factor that can be involved so each day is like unwrapping a Christmas gift.
Where did the name come from?
After months of filtering through different ideas, I chose Angle 33 because of its simplicity. Angle 33 refers to “the word of mouth buzz a name creates.”
What did you two do in your “previous life” before Angle33?
I owned and operated a concrete flat work company in Billings, MT for 5 years. In 2008, Marge and I moved back to Missoula and started Stamping Ground Studios. I still own SGS along with Angle 33.
Matt, How did you get started in Concrete?
My first real experience with concrete was as a laborer for a company in Missoula during the summers of my college years. Funny thing was, all of the guys I worked with then told me to stay in school and “NEVER” get into the concrete world. Obviously I didn’t listen to well as 18 years later I am still going strong and enjoying concrete as a medium as much as I ever have.
What is your favorite part about running Angle33?
Networking and finding people that can do the parts of business that I am not strong at. I enjoy learning about all facets of business from people that know their specialties really well. I don’t believe in a “jack of all trades”, so I prefer to find people that are great at what they do and work alongside them. Fun Fact (About yourselves, the company, or the product) Our motto is “start early so we can play late”. Missoula is one of the greatest places on earth for outdoor activities, so we pride ourselves on being as efficient as possible at work so we can take advantage of skiing, fishing and camping as much as possible.
So, you can chill red also?
Here are a couple good articles from The Wall Street Journal and The Kitchn about what reds are good chilled. Also, as most know sunlight is not good for the wine, so even if you don’t want your red chilled, it is a good idea to keep your bottle in a thermal while outside to keep the sun off of it.
Advice for someone looking to follow their dreams and start a new company?
One of my favorite sayings is “Focus on the process, Results will take care of themselves.” Stick to your strategy and don’t stress about the results, they will come. Build your business how you want to build it, don’t follow someone elses business model because what works for one person won’t necessarily work for you. Use your core values to build the foundation and always find/hire people smarter than you and incorporate them into your business in as many ways you can.
Okay… that’s a slight understatement. I’m obsessed with it!
Seriously! Its true!
Hi, I’m Kate and I have a gingerbread addiction! I think about it, want it, and crave it as much as an addict would their drug of choice! It would be ridiculous if I heard anyone else explain to me like I am to you, how much they love gingerbread.
Everyone has their vices, and while I have a few year-round vices, my holiday “drug of choice” is gingerbread. SO, to celebrate my deep love affair with this delicious little cookie I’m throwing a party. I’ve rounded up some of the gang that enjoy gingerbread (or could it be the wine and champagne I also promised would be flowing?) to come celebrate this wonderful blessing to all mankind that is the gingerbread cookie.
So I’ll be using both my tried and true Gingerbread Cookie recipe and my gluten-free gingerbread cookie . Now, you might turn up your little nose and say.. “ewwww! What’s the point of eating a gluten-free cookie! Is it even a COOKIE still!?” Well, I’ll have you know I snuck a batch into my Gingerbread party last year and no-one had ANY idea! They’re delicious!! So, I’m looking forward to baking up a large batch of gingerbread men, women, dog bones, stars, trees… well you get the picture and decorating for the party!
To help gather some decor inspiration, I started a Gingerbread Party Pinterest Board . So far, I’m thinking about kicking it old school and making paper snowflakes to hang from the ceiling with red ribbon.
I also want to pick up a few of the trimmed Christmas tree branches from my fruit stand boys at Corner Produce down at Pike Place (where we got our tree this year!) and decorating the table with some variation of this lovely idea using pine cones, candles and branches in glass jar! (pictured at left).
When I saw the package of Kikkerland Biodegradable Red and White Striped Paper Straws, I grabbed the package because our little house simply NEEEEEEDED an adorable package of straws! So, I’ll be putting these out in a mason jar…which is a little silly because we’ll be serving one of my favorite “go-to” wineries, Folie A Deux Menage A Trois in both the Table Red (I call it the gateway red!) and Table White. A party can’t be complete without some bubbly so we’ll also have that! To remember who’s wine glass is who’s, I’ll get some various ribbons and tie them to the stems and also have another scrap that you can tie to your wrist or pin so for a fun party game of remembering which glass is yours!
Now that the party is planned, gingerbread must be baked and decorations gathered and put out! Tune in this weekend for an updated post with pictures from the party! And, YES, I WILL be eating gingerbread while I type that post…and everyday for the next two weeks!!
The sun had just started to peek out for the first day in years, or so it felt, and company was in town. What did we do? Well Wednesday afternoon wine tasting of course! We made a B line for the Airfield Estates Tasting room nestled in the “Wine Country” portion of Woodinville. Walking into the room, you’re greeted by the aviation charm and very friendly staff. Jim and Jim took great care of us, ushering us to a table and promptly getting glasses in our hands to start the tasting!
You know it’s a good tasting when you walk out with 16 bottles of wine! That wasn’t even the wine ordering! Their wines are so flavorful, dynamic and yet affordable even on retail prices. When the last double magnum of the 2008 Cabernet Sauvignon showed up for my birthday, so did a membership to the Airfield Estates Wine Club. Here is a shameless plug for joining their wine club: “There is no joining fee. Simply commit to purchasing a minimum of 2 cases of wine per calendar year and receive a 20% discount on all wine purchases”. Once you do a tasting you’ll see how possible it is to achieve the 2 case minimum per year, their wines are truly wonderful! http://www.airfieldwines.com/wine_club/
We were BLOWN AWAY by the Pinot Gris, Ruby Rose, Merlot and Runway Syrah. Already a fan of their Viognier as one of the rare white wines I actually truly enjoy, it was delightful to find an equally as wonderful Pinot Grios. The flavor was so balanced and drinkable, and would truly pair with any summer type meal with which you’d traditionally enjoy a white. The Ruby Rose was just out of this WORLD! There aren’t words that I could ever pen to do that lovely pink bottle justice. You simply need to go purchase a case of it immediately. It was dry, balanced, and not too sweet. Just delightful! The Merlot we described as “active” because it truly has various flavors that shine throughout the sip and plays with your taste buds. As for the Syrah, I’m already craving a good steak or braised pork shoulder to enjoy a bottle of that wonderful magic with!
WHITES
2011 Sauvignon Blanc ( $12/bottle; Member Price:$9.60)
Light-bodied, dry, and refreshing, this wine lights up your taste buds with flavors of lemon-lime and grapefruit. Well balanced with bright acidity, it sparks a clean, crisp finish that pairs perfectly with oysters, tossed salads, light fish, and chicken.
2011 Viognier ( $15/bottle; Member Price:$12)
85% stainless steel fermented and 15% aged in neutral oak. This whine exhibits flavors of lemon leading to a round-mid-palate and crisp finish. This lightly oaked Viognier pairs well with root vegetables, salmon, lobster, and braised chicken.
2011 Flygirl White ( $12/bottle; Member Price:$9.60)
39% Viognier, 35% Semillon, & 26% Pinot Gris. This signature white blend is crisp and dry showcasing layers of melon and citrus fruit. Enjoy with lighter fare, such as a salad, pasta, seafood, and poultry.
2011 Pinot Gris ( $15/bottle; Member Price:$12)
This fruit-forward Pinot Gris reveals nuances of pear, melon, & tropical fruit. With a rounded medium-bodied mouthfeel & soft well-balanved finish, this wine is enjoyable on its own or pairs nicely with a cheese plate, light pastas, halibut, or chicken.
REDS
2010 Bombshell Red ( $16/bottle; Member Price:$12.80)
37% Merlot, 37% Syrah, 14% Malbe, 5% Sangiovese, 5% Cabernet Sauvignon, 2% Cabernet Franc. A beloved favorite of many, this approachable signature red blend has dark overlapping aromas of plum, blackberry, and a hit of cocoa, leaving lingering flavors of dark fruit and toasted oak on the palate. With firm tannins and a round, full-bodied mouthfeel, this blend pairs well with a wide range of foods.
2010 Tempranillo ( $20/bottle; Member Price:$16)
This full-bodied Tempranillo showcases layers of boysenberry and black cherry with earthy nuances and finishes with lingering tannins. Traditionally paired with Spanish style dishes, this wine complements flavorful grilled meats or vegetables, mushroom risotto, and hard cheeses.
2009 Merlot ( $20/bottle; Member Price:$16)
This Merlot captivates the senses with intense flavors of dark berry and plum with nuances of clove. Supple tannins and a full-bodied mouthfeel create a balance that can hold hit own against hearty meats, yet pairs perfectly with pasta. Gold Medal, 2012 Dallas Morning News Wine Competition
2009 Cabernet Sauvignon ( $20/bottle; Member Price:$16)
Sources from 20 year old vines on our estate vineyard, this Cabernet Sauvignon showcases layers of cherry, blackcurrant, and toasted oak. Full-bodied and smooth with integrated tannins, this wine pairs well with steak, rich sauces, and robust cheeses.
+2011 Ruby Rose ( $15/bottle; Member Price:$12)
100% Sangiovese. This rosé has enticing aromas of strawberries and cream with undertones of pink grapefruit leading to a light bodied mouthfeel and zesty refreshing finish. Crisp and dry, this wine beckons you to kick your feet up and enjoy a relaxing afternoon.
+2010 Runway Syrah ($18/bottle)
This dark, concentrated Syrah possesses flavors of dark berry, clove, and white pepper. With silky smooth tannins and a plush round mouthfeel, this well-balanced wine pairs great with lamb, beef, and aged gouda. (This wine was specifically handcrafted for select wine shops and restaurants, and it is only available online to Airfield Estates Wine Club Members.)
Location and Contact Info
14450 Woodinville-Redmond Road, Suite #109
Woodinville, WA 98072 USA
425.877.1006
info@airfieldwines.com
The Ambiance
Just for fun I asked our out of town guest to do a mini interview on our tasting! See answers below!
What were your first impressions of the tasting room and types of wine when you walked in? My first impression was the simple ambiance of the tasting room and the throwback to a time of great American pride and spirit. The staff were knowledgeable, friendly and hospitable! I loved looking at all of the bottles and the other displays.
What was the most memorable wine you tasted? Absolutely the Pinot!
What would you write on a suggestion card for the winery to exceed your expectations on your next visit? Should change glasses with each pour so that previous wine does not inhibit or change taste of new wine. Also should offer a little cracker to cleanse palate before each new taste.
And… two boxes came home with us to reunite with their Magnum family!
My mum made this recipe while I was home a few weeks ago and I simply fell in love! The warm flavors filled the house and it was so easy to make, so I decided to try my hand and make it for my Oscars Party. It was a HIT!! This dish is great as an entree or an appetizer and is sure to impress your dinner guests! This recipe comes from The Silver Palate recipe book. Here are a few pictures to make you hungry!
Chicken Marbella
In a large bowl mix the following then marinate in fridge overnight:
2 1/2lbs Chicken (I used breasts only)
1 head of garlic, pureed or minced
1/4 c. dried oregano
Coarse Salt/Pepper to taste
1/2 c. red wine vinegar
1/2-1c. white wine
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/2 c. capers (with a bit of juice)
6 bay leaves
To cook:
Preheat oven to 350F
Arrange chicken in single layer on shallow baking pan with marinade
Sprinkle with a bit of brown sugar
Bake 50 minutes basting with pan juices
Serve on platter with a few spoons of juice over the top and sprinkled with parsley
(Vegan, Vegetarian, Dairy-Free, Meat-free)
Seriously! Its true!
