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February 6, 2014
The other night my friends and I decided to have dinner and to open a number of 2008 Cabernet Sauvignons from various wineries in Napa Valley. It was decision made at the spur of the moment, so off to the store we went. The hard question was what to make? Steak? No. Chicken? No. Burgers? Hmm… What about lamb burgers? Now were talking! This is a quick, easy and delicious recipe that goes great with Cabernet, Zin, or really any red wine.


March 30, 2013

Chicken Kebabs with Bacon Paste

Hi All,
This month’s recipe is a new favorite of mine. Now, you may be thinking: 'What the heck is BACON PASTE?" It is quite simply bacon turned in to a paste. It is then spread over what you are cooking, in this case chicken kebabs. What the paste does is keep the chicken nice and moist when it might otherwise dry out. Do not miss this one. Click here to go directly to this savory chicken recipe.
Cheers, Nick Skinner Wine club Chef


August 19, 2011

Check out this recommended recipe to pair Asparagus with Grüner Veltliner (as featured in the April 30, 2011 Wine Spectator):

Chilled Asparagus with Grüner Veltliner
- prepared by Chef Greg Short of Masa's, San Francisco
2 bunches green asparagus
3 pink grapefruit
1 bunch tarragon
1/2 cup créme fraiche, whipped
1 ounce extra-virgin olive oil
White pepper

1.  Peel the asparagus from just below the base.  Then snap off the woody base where it naturally breaks.  Blanch the asparagus in rapidly boiling salted water until tender, about 4 minutes.  Shock in ice water and drain well, then chill.
2.  Cut off the stem and flower ends of one grapefruit, then stand it flat.  Carefully cut away the skin from the fruit, removing as little of the fruit as possible.  Hold the trimmed fruit over a bowl and very carefully cut as close to the membranes as possible on each side to remove segments without the membranes.  Juice the remaining fruit, and reserve.  Reduce the juice over low heat until thick and syrupy.  Chill.
3.  Chop the tarragon, reserving a few of the smaller whole leaves.  Fold the chopped tarragon into the créme fraiche.
4.  Toss the asparagus in the olive oil, and season with salt and white pepper.
5.  Arrange 4 to 5 stalks of the asparagus on each of 4 plates.  Top with grapefruit segments.  Top the grapefruit with a dollop of cream.  Drizzle with the grapefruit syrup, and garnish with tarragon leaves.  Serve immediately.

Serves 4. 

Pair with von Strasser's 2010 Grüner Veltliner, and enjoy!

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