Our first California Chardonnay obsession was Sonoma-Cutrer. We had “discovered” the wine, made in Sonoma’s Russian River growing region, on the opposite coast, in our hometown of New York City.

When we took our first trip to Sonoma County, we were treated to a tour of the winery and an hour of relaxation in the tasting room.

We loved the buttery, oaky, fruit-forward, full-bodied wine, made in the tradition of the great white wines of Burgundy (with a tip of the hat to Californian style), aged in barrels of French oak (the source of “buttery” and “oaky”).

Since the first 1981 Cutrer Vineyard Chardonnay, the winery has grown exponentially, producing Chardonnay from six different vineyards that express different terroir* qualities, plus reserve wines and blends. It’s a cornucopia of Chardonnay happiness. (Not to mention, the winery also makes delicious Pinot Noirs.)

And now, the award-winning vintner has launched Simply Cutrer, the brand’s first canned wine: ideal for one person, easy to transport, convenient to recycle—and, in our own lifestyle, great for party favors (with a ribbon) and stocking stuffers.
 
 
SIMPLY CUTRER: THE BEST WINE IN A CAN?

With Simply Cutrer, the venerable brand is breaking tradition by offering wine lovers a fine wine in a can. (While Sonoma-Cutrer is perhaps the most prestigious brand in the market, here’s more about premium wine in a can.)

As a winery that has ranked at the top of the Most Requested Chardonnay list in Wine & Spirits magazine’s annual restaurant poll, Sonoma-Cutrer hopes that Simply Cutrer will change the way consumers perceive wine in a can.

While the wine is ready for summer sipping at the pool or a barbecue, cookout‡, or picnic, it is versatile to pair with anything from a Salade Niçoise to chicken, fish, and shellfish.

Most bottles of Sonoma-Cutrer are made from grapes grown in specific vineyards (see *terroir, below). The winery does make wine from a blend of grapes from different vineyards, and the Chardonnay grapes for Simply Cutrer are a blend sourced from different vineyards.

In Simply Cutrer, aromas of peach, nectarine, and melon mingle with hints of vanilla, toasted nuts, and light caramel. On the palate, Simply Cutrer features notes of ripe pear and peach, and a long, lush finish.

Simply Cutrer has an ABV‡‡ of 13.9%. It retails for an SRP‡‡ of $19.99 for a four-pack of 250ml cans. It is available for purchase in select states‡‡‡ and on the Sonoma-Cutrer website.

Stock up for home and for gifting.
 
 
THE HISTORY OF CHARDONNAY

A white wine grape originating in the Burgundy wine region of eastern France, Chardonnay is now grown wherever wine is produced. It’s the most-consumed white wine in the world [source].

While many ampelographers (botanists who specialize in the identification and classification of grape vines) had theories as to the origins of the Chardonnay grape, modern DNA fingerprinting suggests that Chardonnay is a cross between the Pinot Noir and Gouais Blanc grape varieties. The Romans are thought to have brought Gouais Blanc from Croatia to Gaul, and it was widely cultivated by peasants in eastern France [source].

The Pinot Noir grapes in Burgundy grew in close proximity to the Gouais Blanc, providing ample opportunity to interbreed. Since the two parent grapes were genetically distant, the hybrids were vigorous and were selected for further propagation.

A highly vigorous vine, the Chardonnay grape is easy to cultivate and adapts to different growing conditions. It takes on the attributes of its terroir and winemaker.

In France, Chardonnay is the second-most widely planted white grape variety just behind Ugni Blanc and ahead of Sémillon and Sauvignon Blanc. (Ugni Blanc is grown extensively in the Cognac and Armagnac regions, and is distilled into brandy.)

[1] Simply Cutrer is the latest wine from Sonoma-Cutrer, a fine wine in trending 250 ml cans (photos #1 and #2 © Sonoma-Cutrer).

[2] You can use the individual cans as party favors and placeholders. Just tie a piece of twine (or a yellow ribbon) around the can.

[3] If you’re enjoying a nice meal at home, drinking out of a wine glass is perfectly acceptable—or empty the entire four-pack into a carafe (photo © Zwiesel Glas | Facebook).

[4] Chardonnay grapes. You can buy vines and grow your own (photo © Double A Vineyards | Pixie Gardens).

In the U.S., it is the number one white wine grape in California, predominantly in the Napa and Sonoma Valleys.

It is also an important grape in the Willamette Valley of Oregon; in the Alto-Aldige and Puglia regions of Italy; in the Marlborough region of New Zealand; and in the Thracian Valley of Bulgaria; and in Argentina, Australia, and Chile, among other regions.
 
 
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*Terroir, pronounced tur-WAH, *is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

‡Barbecue is meat cooked “low and slow” inside direct heat. A cookout is when foods—burgers, hot dogs, fish, corn on the cob, etc.—are cooked over an open flame.

‡‡ABV is alcohol by volume. SRP is standard retail price.

‡‡‡Select states include Alabama, Colorado, Connecticut, Florida, Georgia, Illinois, Louisiana, Massachusetts, Minnesota, New Jersey, New York, North Carolina, South Carolina, Tennessee, Texas, Virginia, and Wisconsin. Additional markets expected in 2023 include Arizona, California, Maryland, Michigan, Nevada, Rhode Island, Oregon, Utah, and Washington (availability is subject to change).
 
 

[1] Mango adds pizzazz to already-popular halibut tacos (photos #1 and #4 by Carlos Garcia © Flavor And The Menu).

[2] While this recipe was made with halibut, you could substitute cod, haddock, mahi mahi, tilapia, or grouper (photo © Good Eggs).

[3] Slicing a mango. Here’s how to slice a mango (photo © National Mango Board).

[4] Mango aïoli can also be used with many other dishes. See the footnote* below.

[5] Maseca brand corn flour is the most popular Mexican corn flour. Founded in 1949 in Mexico, it was the first “nixtamal” corn flour facility in the world. The name Maseca derives from “masa seca” (dry dough), dehydrated corn flour (photo © Gruma).

[6] You can substitute Mango Cart, a mango-flavored wheat ale, for the regular beer. The different types of beer (photo © Craft Beer Kings).

Cinco de Mayo is creeping up on us. We hasten to share this Mango Halibut Tacos recipe from John Baez, Executive Chef of Border Grill. We also have many more Cinco de Mayo recipes.

Thanks to the National Mango Board for sponsoring this recipe. They have a wonderful trove of mango recipes for every meal of the day. We’ve just made the Mango Baked Brie and this Mango Jalapeño Cornbread Stuffing, which we made in a muffin pan to create individual cups that can be served with anything.
 
 
RECIPE: MANGO & HALIBUT TACOS

You can save time by purchasing corn tortillas, instead of making them from scratch (Step 5).

You will need two squeeze bottles, for the Mango-Lime Vinaigrette and the Mango Aïoli.
 
Ingredients For 1 Serving (3 Tacos)

For The Mango-Lime Vinaigrette (Yields 24 Ounces)

 
For The Mango-Pineapple Slaw (Yield 24 Ounces)

 
For The Mango Aïoli (Yield 50 Portions)

 
For The Mango-Corn Tortillas (Yield 16)

 
For The Mango Beer Batter

 
To Assemble The Tacos (Per Serving)

 
Preparation

1. MAKE the Mango-Lime Vinaigrette. Peel and core the mangos, then purée the flesh in a blender on high speed until completely smooth. Add lime juice and purée together until thoroughly combined. Reduce the blender speed to low and slowly drizzle in olive oil to create an emulsion. Season to taste with salt and pepper. Place in a squeeze bottle; reserve.

2. MAKE the Mango-Pineapple Slaw. Combine all the salsa ingredients in a mixing bowl and toss/mix gently by hand. Season to taste with salt and pepper. Do not add the vinaigrette until ready to serve (see Step 7).

3. MAKE the Mango Aïoli. Combine fresh mango purée, mayonnaise, and ginger juice in a mixing bowl and whisk together by hand until completely combined. Place in a squeeze bottle and refrigerate until ready to use. (Note: If you are making a large enough batch, fresh ginger can be placed in a food processor and puréed to speed up the juice extraction process. A few drops of lemon or lime juice can also brighten up the aïoli.

4. MAKE the Mango Beer Batter. Combine the puréed fresh mangos, flour, beer, and eggs in a mixing bowl and whisk by hand until completely combined. Refrigerate until ready to use. The consistency may be adjusted by adding more flour for a thicker batter or more purée for a thinner batter.

5. MAKE the Mango-Corn Tortillas. In a stand mixer, combine all ingredients. Using a paddle attachment, mix ingredients at medium speed until a smooth dough is formed. Do not overmix the dough or it will alter the texture of the tortillas. Remove dough from mixer bowl and, using gloved hands, form into 1.5- to 2-oz balls. Using a tortilla press, place each dough ball in the center and press firmly to flatten the dough ball into a flat circle of dough/masa about 1/8 in thick (line the tortilla press surface with plastic wrap to ensure that the dough doesn’t stick). Place the dough circle onto a hot flattop or saute pan (350°F+) and cook on the initial side for 45 seconds to 1 minute. Then flip over and cook for an additional 30 seconds or until the tortilla begins to puff up. Remove the tortilla from the heat and reserve. Repeat with the remaining dough, holding the tortillas warm until ready to use.

6. COOK the halibut. Toss halibut in the Mango Beer Batter, ensuring that it is completely coated, then drop into a deep fryer at 325°F for 3 to 5 minutes, or until golden brown and floating. Remove the halibut from the fryer and transfer it to a paper towel-lined plate or other surface and allow excess oil to drain off; season with salt and pepper. While the halibut is cooking…

7. TOSS the slaw with the vinaigrette. (Note: Keep all ingredients/components separate until just prior to serving. Allowing ingredients to sit together for too long may result in the liquids over-saturating the fruits, causing them to be mushy.)

8. ASSEMBLE the Mango Halibut Tacos. Briefly heat† the tortillas to make them more pliable, then add a small amount of slaw in a line down the center of each tortilla. Place a piece of fried halibut in each tortilla directly on top of the slaw. Using a squeeze bottle, drizzle the Mango Aïoli in a zig-zag pattern over the top of the fish, then top with the remaining slaw.

9. PLATE. Gently fold the tortillas up and around the taco ingredients, place them on a plate, and prop them up with lime wedges on either end of the tortillas. Or check out these disposable taco holders, if you don’t serve tacos often enough to buy these colorful, reusable taco holders.

†Heat the tortillas in a dry hot pan for 20-30 seconds per side, or in the microwave covered with a damp paper towel. To microwave more than one, alternate the tortillas with damp paper towels, 30 seconds for one tortilla, and 1 minute for multiple tortillas. The goal in a microwave is to steam them.

‡Mango Cart wheat ale (photo #6) may be substituted for regular beer for even more mango flavor.
 
 

[1] Beautiful chocolates for any occasion (all photos © Dallmann Fine Chocolates).

[2] Memorable chocolates for Mother’s Day in a choice of box designs. Mother’s Day box designs are also available for vegan chocolates.

[3] The most delicious vegan gift.

[4] Mozartkugeln, the classic Austrian bonbon created in Vienna in 1890 and given a modern update by Dallmann.

[5] Sweet and spicy Triple Chili chocolate bars.

[6] The Provence chocolate bar infuses fresh lavender and a hint of fleur de sel.

[7] When it’s time for trick-or-treat, we’re ordering these charmers.

[8] You deserve a special treat.

It’s always a pleasure to discover an exciting producer of artisan foods. In the case of our Top Pick Of The Week, Dallmann Fine Chocolates of California, in the lovely town of San Marcos in San Diego County*.
 
 
A GREAT HERITAGE

Dallmann founder Isabella Knack is a third-generation confectioner. She grew up in a small town outside of Salzburg, Austria. Her family’s business was a pastry shop, begun in 1954 by her grandfather, Guenther Dallmann.

The shop was extremely popular among the locals. Guenther’s daughter Sylvia and her husband Franz continued his efforts, turning Dallmann’s into a world-renowned business.

One of her parents’ specialties was Mozartkugel, an irresistible nougat ball covered in chocolate, that was born in 1890 in Salzburg, the birthplace of Mozart. (Readers who enjoy name disputes and copyright law will enjoy the details here.)

There’s more about the MozartKugel below.

Sylvia and Franz’s daughter Isabella grew up in her family’s pastry shop, learning the trade. When she had the opportunity to move to San Diego, she “jumped on it with the vision of keeping the family traditions and business alive.”

She headed to the West Coast, bringing the family’s artisan version of Mozartkugel to America in 2006. And from there, an exquisite chocolate shop was born, opening in 2011.

Isabella follows her grandfather’s practice of using only the finest ingredients and craftsmanship while adding modern flavor and artistic touches to her beautiful chocolate bonbons and bars.

And she says that her children are already getting involved with chocolate making. Welcome the fourth generation of chocolatiers!

> The history of chocolate.

> Chocolate terminology: a glossary.

> The origin of chocolate truffles.

> “Chocolate” vs. “chocolates.”

> Truffles vs. pralines.

> Pralines vs. bonbons.
 
 
THE TRUFFLES

What makes a great piece of chocolate? To start with, the couverture. Dallmann uses the best Swiss brand, Felchlin, a brand not well-known among American consumers but highly regarded by artisan chocolatiers.

Then, the centers: caramels, fruits, ganache, nuts, and seasonings (herbs, spices, spirits). The best of everything—no skimping.

Finally, the artisan touches that make each piece of chocolate so alluring, like the beautiful hand-painting.

The truffles (i.e., individual pieces of chocolate—we call them bonbons) are the main event.

There are pre-set and custom boxes of chocolate. Pre-set boxes include Bella’s Favorites, Vegan Chocolates, Exotic Chocolates, Wine Pairing Chocolates, Sugar-Free Chocolates (the latter are all dark chocolate ganache).

If you have a passion for some flavors over others, you can build a box with whatever you like!

Most flavors are available year-round, some flavors are seasonal. Currently, the flavors include:

 
Vegan Flavors

 
 
MOZARTKUGELN

If you like marzipan, you must! must! must! order Dallmann’s Mozartkugeln. They are the best!

The original recipe for Mozartkugel (meaning “Mozart ball,” plural -kugeln) starts with a ball of pistachio marzipan covered in a layer of nougat and coated in dark chocolate. It was wrapped in silver foil with an image of Mozart.

The originals were made by Paul Fürst, a Salzburg confectioner. They shot to popularity and were awarded a gold medal at a world trade fair in Paris in 1905.

Over time, copycat versions appeared, some with slight variations, some also claiming to be the “original.”

In 1996, the Austrian Supreme Court ruled that only Furst had the right to the name “original” Mozartkugel. If someone else makes a similar product, they may call it Mozartkugeln, but not “original.”

Americans may be most familiar with mass-produced versions like Victor Schmidt’s, which are often found in piled into containers next to the cash register at sweet shops, wrapped in four-color gold foil with Mozart’s image.

Dallmann’s Mozartkugeln is a ball of the most delectable pistachio marzipan under a layer of nougat made with pistachios, hazelnuts, and almonds and dipped in dark chocolate. The end result is so wonderful, we had to restrain ourselves from eating the whole box at once.
 
 
THE CHOCOLATE BARS

These wonderfully luxurious chocolate bars complete the “menu” at Dallmann:

 
 
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*The shop is located in San Marcos, a suburb of San Diego bounded by Carlsbad, Encinitas, Escondido, and Vista. San Marcos has been cited as one of the best places to live in California, with good public schools, a university, and many restaurants, coffee shops, and parks. More about San Marcos.
 

Here’s a delicious mashup of pasta salad and potato salad, that you can enjoy warm or chilled.

It was created by Priscilla Willis of She’s Cookin’, for Idaho Potato.

Priscilla shares that the pairing of pasta and potatoes is popular in the coastal region of Liguria in northwestern Italy, bordering France.

That’s not all: There are 30 more potato salad recipes below.

> The different types of pasta.

> The history of pasta.

> The different types of potatoes: a glossary.

> The history of potatoes.

> The history of potato salad.
 
 
RECIPE: PENNE & POTATO SALAD WITH SPRING VEGETABLES

Prep time is 10 minutes, and cook time is 20 minutes. Enjoy warm or chilled.
 
Ingredients

 
For The Arugula Pesto

 
Preparation

1. Bring a large pot of water to boil over medium-high heat. Blanche the asparagus for 2 minutes, then use tongs to remove to an ice bath.

2. ADD the sugar snap peas and cook for 2 minutes. Remove them with a slotted spoon and transfer them to a colander.

3. ADD additional water to the pot if necessary and bring the water to a boil; then add the pasta and potatoes. Cook according to package directions, usually 9-11 minutes which is sufficient time to cook the potatoes al dente as well.

4. DRAIN, reserving 1/2 cup of the cooking liquid. Remove the potatoes and set them aside to cool; they should be firm and will continue to cook. You do not want them to be soft or you won’t be able to slice them.

Do not rinse the pasta, so the sauce will coat the pasta instead of sliding off. Meanwhile…

5. ADD all of the pesto ingredients and half of the olive oil to a mini food processor. Pulse several times, stopping to scrape the mixture from the sides once or twice; then add the remaining olive oil. Pulse until fully incorporated.

6. LEAVING the skin on, slice the potatoes into 1/4-inch slices using a sharp knife or mandolin. (You may peel the potatoes if you prefer, but the skins add a nice color to the dish.

7. HEAT the pot with a tablespoon of olive oil over medium heat. Transfer the pasta to the pot, and stir to break up clumps and coat the pasta with olive oil. Add the half cup of cooking liquid and mix in the pesto.

8. GENTLY FOLD in the asparagus and snap peas and reheat for 2-3 minutes, stirring once or twice to heat evenly. Serve in pasta bowls and garnish with a few shelled peas and toasted pine nuts.
 
 
30 MORE POTATO SALAD RECIPES

[1] Penne and potato salad with spring vegetables (photos #1 and #7 © Priscilla Willis Idaho Potato).

[2] Red jacket potatoes. Leaving the skin on adds color to the salad (photos #2, #4, and #5 © Good Eggs).

[3] Penne rigate—ridged penne, a popular cut (photo © Webstaurant Store).

[4] Sugar snap peas are some of the spring vegetables in the recipe.

[5] Asparagus joins the sugar snap peas in the penne-potato salad.

[6] It’s easy to turn fresh arugula into pesto (photo © Baldor Specialty Foods | Facebook).

[7] Arugula pesto is easy to make in a food processor.

[1] Hot dog with ketchup and mustard (photo © Milan | Pexels).

[2] Brownwood Farms Dill Pickle Mustard, adding more tang and texture to whole-grain mustards (photos #2 and #3 © iGourmet).

[3] Dill pickle ketchup.

We’re not far away from barbecue season. One way to add pizzazz to conventional burgers, hot dogs, and sandwiches is to serve them with special condiments. Our choices today are Dill Pickle Ketchup and Dill Pickle Mustard from Brownwood Farms.

Whether or not you’re already planning to have pickles on or with your fare, these condiments add dill pickle tang and texture to whole-grain mustard and ketchup with a mild note of Bourbon, both featuring tangy dill pickles. It will be the talk of the meal.

You can also serve them with fries and burgers.

 
We’re fans of Brownwood Farms, having featured their:

 
We like to give the bottles as party favors and stocking stuffers.
 
 
GET YOUR PICKLE KETCHUP & MUSTARD

The products are also carried by other fine retailers including iGourmet:

 
 
ABOUT BROWNWOOD FARMS

Ohio-based Brownwood Farms uses fruits, vegetables, and other ingredients grown in the Midwest to make its products. Their Cherry Barbeque Sauce and Famous Kream® Mustard put the company on the map

The brand says that “the level of pride, freshness, and commitment to quality that goes into every product is just like that found at roadside stands throughout the Great Lakes region.

“Brownwood Farms products are ones you will be happy serving to your family and friends,” they say, and we agree.

The brand’s parent company, Milo’s Whole World Gourmet, has been a Nibble favorite since the early days of The Nibble (which was founded in 2004).
 
 
> The history of ketchup.

> The history of mustard.