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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST. Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/ Recent weeks podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/ Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I would like to briefly mention next week’s very exciting show and trust me it is a show to look forward to. In recent weeks I have shared with you a great deal of information about pairing wines and food.  Well next week joining us on the show will be one of America’s hottest chefs Fabio Viviani!  If you’re not a foodie and have been living in a cave Viviani is from Florence, Italy.  He started as a baker at 11, owned and operated 5 restaurants and 2 nightclubs when he left Italy at 27.  Be sure to tune in for next week’s show to find out what this culinary master, entrepreneur, and Top Chef “Fan Favorite” contestant has accomplished since coming to America. Now on to this week’s business, just darn good wine.  That’s right this week I’m sharing wines that I have loved over the last few weeks of tasting wines that offer great value while pairing them with food.  So let’s dig right in as I share with the wines that I have enjoyed and why. This first wine that I have talked about as a varietal, Frappato, has been around a long time and until recently has been used as a blending grape with the well known Nero d’Avola.  Frappato is a semi-aromatic grape varietal that presents subtle floral and blossom aromas. For today’s wines that I’m mentioning visit ineGuyMike’s blog; http://wp.me/p2JY6W-12R This Frappato is one I personally enjoyed recently as I tasted wines to share with you.  Decant this wine a good hour before serving to enjoy it at its best.  This wine really does well with food, is new and fun with a very affordable price point. This wine is a secondary label from Adelsheim Vineyard.  While the Adelsheim Vineyards wines have grown in popularity so have their prices.  By creating a secondary label with this Wallace Brook Pinot Noir you can enjoy a terrific wine that is a real deal.  This is a wonderful wine to pair with your dinner. This Pinot Gris from Balletto is an incredible wine.  Pinot Gris is perhaps the best white wine to pair with food due to the natural fruit and acid profile of the grape.  What winemaker Anthony Beckman does with the grapes grown by John Balletto is extraordinary.  Beckman is one of the top winemakers in America and Balletto is one of the best consumer values for wine in America. Chenin Blanc is another great white wine to pair with foods and this is a wonderful example of a New World wine made from this grape varietal.  This wine is inexpensive and very well made.  I enjoy this wine with meals frequently. Christophe Hedges was a recent guest on the WineGuyMike Radio Show recently and like Balletto Vineyards & Winery the Hedges Family Estate wines are also one of the best consumer values for wine in America.  Hedges Independent Producer wines are a personal project of Christophe’s and these wines are outstanding.  Both the Chardonnay and Merlot that I’m recommending are New World Wines made in an Old World Style and you should not miss the opportunity to try one or both of these wines with your meal. The Hedges CMS Red and White are two delicious New World wines from Hedges Family Estate that are very well made, very good wines, and offer very good consumer value.  I recommend both of these wines to drink alone of pair with your meal. Thank you for joining me once again on this week’s show, next week get ready for one of America’s Top Chef’s Fabio Viviani.  Fabio and I will be talking wine and food, be sure not to miss this show! Remember to continue to broaden your wine palates and be sure to check out my wine blog at WineGuyMike.com for wine suggestions and Liquid Planet for your ultimate wine shopping experience.  I’ll see you on the radio friends. To see today’s wines; http://wp.me/p2JY6W-12R For a great selection of wines to pair with your food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula. The  wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource. From my table to yours, WineGuyMike

Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST. This Weeks podcast on “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/ Last weeks podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/ Good Sunday morning and welcome back to the WineGuyMike™ Radio Show©  Last week on the show I shared with you a few basics of pairing wine and food.  One of the important points I mentioned focused on balance, weight, and texture of both food and wine.  Ah yes… a harmonious balance of wine and food, it’s a beautiful thing when it all comes together.  Perhaps it is like a well written song; rather like beautiful music in your mouth. One of my goals for this year is to drink less of what I’m familiar with and more of that which I’m not, bringing me to this week’s show.  There are two new grapes that I believe we should pay attention to.  One a red varietal from Sicily, Frappato,  and the other, Jacquère,  a white grape from a little known wine region of France. On last week’s show I mentioned a new little known red grape native to Sicily, also a great wine to pair with food.  It is one of those varietals like Barbera, Gamay, and Pinot Noir that when you hold your glass up to light you can see through it.  Generally speaking this would be a suitable wine to enjoy with your dinner.  The new up and coming grape that is native to Sicily is known as Frappato. The Frappato grape varietal has been around a long time and until recently has been used as a blending grape with the well known king of the island, Sicily that is, Nero d’Avola.  The Frappato grape is very thin skinned and one of the problems in making wine from this grape was getting any measurable color extraction from the grape.  This problem has been solved through the advancement of winemaking technology though.  Temperature controlled stainless steel tanks allow the winemaker to macerate or leave the grapes with the skins longer at a cooler temperature and extract the desired coloration without imparting unwanted nuances such as too much tannin into the finished product of the wine. Frappato is a semi-aromatic grape varietal that present subtle floral and blossom aromas.  This grape that basks in the warmth of Sicilian sun at the base of Mount Etna maintains a perfect level of acidity which makes this an up and coming wine to pair with foods.  Frappato wines also have very supple tannins which also make it a perfect complement to foods.  It wonderful profile and beautiful Cherry blossom floral notes are the reason this grape has been traditionally used as a blending grape for the powerful Nero d’Avola. The second grape I would like to share with you is also an amazing wine to pair with foods. It comes from the little known wine region around the Rhone Alps, Savoie and the predominant grape grown in the region is Jacquère (Jah-KEHR).  This white grape varietal covers about 50% of their vineyards in the region. Growing grapes dates to the 1st Century B.C. in the region.  Greek influence was strong and their knowledge of making wine steeped in experience.  The Savoie region has been growing grapes since antiquity and mentioned in writings by The church was amongst the largest landowners during the period of the Middle Ages.  The Monks were very advanced in their practice of viticulture and making wine and as a result implemented a system of designating the wine regions within the Savoie.  By the 18th century vineyard acreage increased as grapes were being grown from the valley to the foothills of the mountains.   After the annexation of Savoie to France in 1860 competition of the inexpensive wines of southern France became strong and it was also during this period that the phylloxera vine louse infested the vines and devastated the French wine industry.  By the end of the 19th century vines had been replanted utilizing more modern knowledge and techniques allowing the vineyards to become prolific again. During the first half of the 20th century the wine industry was hampered by World War 1.  Scarce labor forces were another contributing factor to the decline of the wine industry as meaningful work drew laborers to city centers.  The wine industry continued a downward spiral until well after the end of World War 2. It wasn’t until the 1970’s when this area became a popular destination of skiers from around the world that the wine industry really began to recover.  Today the region is well known for its indigenous foods and draws travelers near and far seeking gastronomic delights.   Savoie’s vineyards have always played an important role in the farming economy and remain an integral part of the agricultural industry.  It is not until recently that the wines from the Savoie region have shown up at our favorite wine shops.  Wines from the Savoie can be exceptional with the Jacquère grape varietal which produces wines that are pale-colored, delicate, fresh, and sometimes a slight effervescence.  The nose of the Jacquère grape exudes beautiful aromas of wild flowers and earthy mineral notes.  The palate this wine is light with well balanced fruit and acid leaving you with a finish that is clean and dry.  This inexpensive wine from the Savoie is exceptional to pair with food. Visit WineGuyMike’s blog to see today’s recommended wines; http://wp.me/p2JY6W-12u Well friends it has been fun this week introducing you to a couple of new grapes, Frappato and Jacquère, which you will definitely be seeing more of.  Remember to continue to broaden your wine palates and be sure to check out my wine blog at WineGuyMike.com for wine suggestions.  I’ll see you on the radio friends.  For a great selection of wines to pair with your food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula. The  wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource. From my table to yours, WineGuyMike

Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST. Todays podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/ This weeks WineGuyMike YouTube preview on pairing wine and food; http://youtu.be/DAcXPbZr0TI Its 2013, welcome back to the WineGuyMike™ Radio Show©.  I decided on today’s show topic as it occurred to meet late in 2012 how important relationships are, something I have always known of course.  But I took a moment to reflect on just how important it is in this chaotic world to take a moment, no matter how busy I am, for friends and family. One of the ways that I do this in my life is to share wine and food with you, my friends on air and also through wine tastings and intimate dinners with friends and family.  Interestingly enough today’s show is all about pairing wines and food so we will be talking about balance which is also the point of today’s commentary for the New Year, finding a balanced and more harmonious lifestyle. In approaching the topic of pairing wine and food let’s remember the number one rule on the WineGuyMike show, we have no rules.  All kidding aside this is a great guideline to be bound by no rules, but I will say when a wine is well paired with a meal it is a bite of nirvana. There is much mystique and some draconian like attitude surrounding wine and food pairing, this can be unfortunate.  The hard-line approach is sometimes common amongst want to be wine experts and myopically focused sommeliers. Pairing wine and food should be fun, exciting, and a little challenging as you are thinking about a preparation for a special social gathering albeit large or small and intimate.  I am not suggesting that considering a few very common sense guidelines will not enhance your enjoyment of wine and food because it will.  My encouragement is to not over think this process, consider your guest(s), and to enjoy the moment. When one considers wine and food thinking about balance is helpful. The balance of both weight and texture of wine and food is a good place to start when determining what wine works best with what food.  Here are a few other things to think about when choosing a wine too: What wine do you like to drink?  Perhaps more important what type of wine does your guest like to drink?  Finding the right wine amongst two friends in itself is an act of pairing, is it not? Consider the texture of the food, is it heavy or light?  Is it a rich or light dish? How is the food prepared, has it been Grilled, Baked, or Sautéed? What about sauce? Sauce has a significant impact on food, is there a gravy, crème or tomato sauce in addition to the food itself? In considering balance, and in this case I’m referring to weight and texture of the main food entrée and the weight and texture of the wine, I will be choosing the appropriate wine to serve with my dinner.  What is my method of food preparation?  Am I dining in a restaurant?  This too can be a double edged sword as my guest more than likely will be ordering something very different than I will.  So now I have to find a wine that is suitable for both meals, or if the establishment serves wines by the glass and I know their wines have been handled correctly that will be an option for choosing the right wine with the entrée. Here are a couple more things to consider while contemplating the most appropriate wine to serve with dinner.  Just as foods have texture and firmness wines also have a quality of texture and weight.  Remember we are looking for balance and synergy between wine and the foods they are paired with.  A big robust full bodied wine bold on texture should not be paired with delicate dishes, nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor just don’t work well together, we are looking for that simple harmony between food and wine, not a power struggle.  Mild food dishes do well when they are paired with a wine that is medium to light in body. What then are some of the basic parameters to consider when pairing wine and food?  When choosing wine the preference is medium to lighter bodied wines that have a balance of fruit and acid, have soft supple tannin qualities, and have moderate alcohol levels.  The best white wine to use in pairing wine and food are Pinot Gris or, as it is known in Italy Pinot Grigio, and Chenin Blanc.  Both of these white wines have a great fruit profile and the acid is a little higher than other grapes and the acid is what brings out the flavor so wonderfully in food. When it comes to red wines there are a couple of things to consider.  Just like your white wines medium to light bodied wines are best when pairing with food along with the other attributes I just mentioned.  The red varietals that will always work great with food are; Barbera, Gamay, and Pinot Noir.  There is a new wine on the block too that works very well with food, Frappato.  This grape is a native Sicilian grape that is in favor with cult wine drinkers who enjoy pairing wine and food.   Another good rule of thumb to remember with red wines is that if they are light enough to see through in a glass they will work with food fairly well. To see the recommended wines visit WineGuyMike’s blog at; http://wp.me/p2JY6W-129 In closing I would like you to remember to consider what is really important, the relationship with your dinner partner or guests and please don’t over think the wine and food pairing.  It’s just not that complicated or important, you should enjoy what you and your guest(s) like.  I want to wish all of my listeners an a New Year filled with thoughtful relationships, and good health.  With this thought in mind I toast to you. Be sure to check out the blog at WineGuyMike.com for my wine suggestions and if you live in Missoula be sure to visit Liquid Planet for your ultimate wine shopping experience.  I’ll see you on the radio friends. From my table to yours, WineGuyMike    

Chef Ricky heard about this idea loved it. The best of both worlds here in this recipe for Chocolate Covered Bacon. Chef Ricky likes it best with a little sea salt and occasionally with a light dusting of cayenne pepper just to give it a little punch in the face. This is a unique dish that many are not accustomed to thinking has potential but this appetizer is a true rock star, a must try! Dont be afraid to try different types of chocolate. 5.0 from 1 reviews Chocolate Covered Bacon   Prep time 5 mins Cook time 10 mins Total time 15 mins   Author: Chef Richard Bishop Recipe type: Appetiser Cuisine: American Serves: 6 Ingredients 12 strips good-quality bacon 1 lb chocolate Instructions Pre-heat the oven to 350 degrees. Lay each strip of bacon on a wire rack and place the rack on to a cookie sheet. Allow the bacon to cook until it’s cooked the way you like it. Once the bacon is cooked, remove it from the oven and allow it to cool on the wire rack to help drain the excess grease. Then with a paper towel dab each peice of bacon to remove any additional grease. Next place the bacon on a paper plate and set it in the freezer for 3 hours. Melt the chocolate in a double boiler. If you are using real chocolate, I recommend tempering it. Set a cooling rack on a piece of wax paper to catch any excess chocolate. Remove the bacon from the freezer, then with a strip of bacon in hand, carefully dip it into the melted chocolate. Shake the excess chocolate of the bacon. Lay the chocolate-dipped bacon on the wax paper to set up. While the chocolate is still wet, sprinkle the top with your favourite topping. (I enjoy sea salt, chopped toasted nuts, and cayenne pepper.) Repeat until all of the bacon is covered with chocolate. Once the bacon has set up place it on a tray or plate and refrigerate for about 15 minutes or until a half hour before your ready to serve it. Notes Store Chocolate-Dipped Bacon in an airtight container in the refrigerator for up to 3 days. *CAUTION* Consuming raw or undercooked foods such as meat, poultry, fish, shellfish, and eggs may increase your risk of food borne illness. Nutrition Information Serving size: 2 Pieces WordPress Recipe Plugin by EasyRecipe 3.1.09

This is a simple recipe for brown sugar. It tastes 10 times better than any brand of store bought brown sugar. Best of all if you want it darker then make it darker by adding more molasses and for lighter don’t add as much. This recipe yields about 1 pound of Brown Sugar Brown Sugar   Prep time 5 mins Total time 5 mins   Author: Chef Richard Bishop Ingredients 2 cups – Sugar ¼ cup – Molasses Instructions Combine the sugar and molasses in a bowl and mix with a wooden spoon until thoroughly blended. Store in an airtight container. WordPress Recipe Plugin by EasyRecipe 3.1.09 Submitted By: Richard Bishop of Mountain Home, Id Discover more great recipes in our Recipe Center today!

Who don’t love the decadence of an amazing cheesecake? Hold on to your seat this recipe for a classic New York Style cheesecake is sure to take you for a ride of bliss as each bite melts in your mouth. Enjoy! Classic New York Style Cheesecake   Ingredients The Filling: 2½ pounds – Philiadelpia Cream Cheese (Softened) 1¾ cups – Sugar 3 tablespoons – AP Flour 5 – Eggs 2 – Egg Yolks ¼ cup heavy whipping cream The Crust: 28 Nabisco’s Famous Chocolate Wafers 2 ounces – Unsalted Butter (Melted) Instructions Preheat the oven to 475 degrees F. Start making the crust. Crush the cookies in a food processor till fine then add the butter and mix well. Pour the crust into the bottom of a 10 inch spring form pan and pat down so it is evenly spread. Set aside to cool. In a large bowl, combine cream cheese, 1¾ cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend. Pour the filling over crust and bake for 10 minutes at 475 degrees F then you need to reduce the oven temperature to 200 degrees F and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Remove from the oven and chill overnight. This is imperative! Then either do like me and eat it just they way it is or add your favorite fruit on top. WordPress Recipe Plugin by EasyRecipe 3.1.09 Submitted By: Chef Ricky Bishop of Mountain Home, Id Discover many more great recipes in our Recipe Center!

I’m a huge fan of eggnog and I wanted to figure out a way to make it the best it could be. So I tried several recipes and still was just not quite satisfied so I thought how could I make it better? And Slam like a door in my face lets add some Captain Morgan Spiced Rum! And let me just say YUM! The Captains Eggnog   Cook time 20 mins Total time 20 mins   Author: Chef Richard Bishop Recipe type: Drinks Serves: 8 Ingredients 4 – Egg Yolks 4 – Egg Whites ⅓ cup and 1 tablespoon – Sugar 1 pint – Whole Milk 1 cup – Heavy Cream 4 ounces – Captain Morgan Spiced Rum 1 teaspoon – Ground Nutmeg ¼ teaspoon – Ground Clove Instructions In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, spiced rum, nutmeg, and clove. Then stir to combine. Place the egg whites in the bowl of a stand mixer and beat until soft peaks begin to form. With the mixer still running slowly add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. WordPress Recipe Plugin by EasyRecipe 3.1.09 *Caution* We here at Classy Catering Creations suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, from reputable vendors and avoid contact between the yolks or whites and the shell. Submitted By: Chef Ricky Bishop of Mountain Home, Id Find more great recipes in our Recipe Center!

All of your senses will come to life with this amazingly delicious soup. Best of all its simple and does not have a ton of ingredients. You can even make it better by adding our Dumplings Recipe to it! Turkey Soup   Prep time 15 mins Cook time 60 mins Total time 1 hour 15 mins   Author: Chef Richard Bishop Recipe type: Soups Ingredients 8-10 pound – Turkey (removed from bones) 1½ gallons – Turkey Stock (made from Turkey) 2 tablespoon – Unsalted Butter 1 – Large Onion (diced) 2 – Large Carrots (diced) 1 – Bunch Celery (diced) 2 – Cloves Garlic (minced) 1 cup – Tarragon (chopped) Roasted Turkey Meat pulled and roughly chopped Instructions Heat butter over medium in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes. WordPress Recipe Plugin by EasyRecipe 3.1.09 Submitted By: Chef Ricky Bishop of Mountain Home, Id Find the stock recipe in our Recipe Center!

These dumplings are super easy to make and can be customized to your families tastes with the addition of different spices or substituting this ingredient for that one. Classic Dumplings   Prep time 10 mins Cook time 3 mins Total time 13 mins   Author: Chef Richard Bishop Recipe type: Sides Ingredients 1 cup – Flour 2 – Eggs ¼ cup – Milk ¼ cup – Parsley ¼ cup – Chopped Shallots Instructions Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the parsley and shallots and whisk all together until smooth. Usting a cutting board and knife cut bite sized pieces into the desired broth or stock which they will be accompanying. (Keep in mind the will expand some when cutting them into the liquid.) WordPress Recipe Plugin by EasyRecipe 3.1.09 Submitted By: Chef Ricky Bishop of Mountain Home, Id For more great recipes go to our Recipe Center!