One of the best aspects of attending Sommelier school is trying so many different wines.

Not only different wines, but wines from all over the world.

My new favorite white wine to pair with food: Gruner Veltliner.

Known to Sommelier’s as “Gru Vee”.

From the country of Austria.

Gruner Veltliner is Austria’s most widely planted grape and is a local favorite. The wine can either be lean and on the lighter side or can be richer with a little spice, depending on which vineyard the grapes come from.

I love the fresh acidity of Gruner Veltliner. It is crisp and similar in weight to Sauvignon Blanc. However, instead of having the pronounced citrus and herbal components of say a New Zealand Sauvignon Blanc, Gruner Veltliner has excellent minerality, white-pepper notes, with a spicy kick.

The awesome acidity of Gruner Veltliner makes it a new favorite of mine to pair with food. I love it with spicy Asian dishes, such as Thai and Vietnamese food. Gru Vee also pairs nicely with sushi, seafood and poultry dishes.

I had the opportunity to try Domane Wachau’s Gruner Veltliner wine and let me tell you, it is delicious. It is a dry, medium bodied Gru Vee that carries notes of yellow apple, white pepper and some under-ripe peach. I love the crisp acidity and spicy, peppery finish. This wine is balanced, delicious and for just around $15, a perfect accompaniment to a variety of food dishes.

Grab a bottle of Domane Wachau’s Gruner Veltliner from Wine.com!

{Disclosure: I was provided with wine from Domane Wachau‘s PR Firm, Calhoun & Company. All statements and opinions expressed in this article are my own.}

*****

Make sure to check out my latest over at Momtastic: 

Top 10 Sauvignon Blanc Wines Under $10

&

Decanting Wine

You may have noticed that I have been posting a lot less on this site than I usually do.

However, you also probably know the reason why.

Being a wife, a work-at-home-mom (yes that’s right, I no longer consider myself a stay-at-home-mom) and attending Sommelier school three nights a week is totally and completely, for lack of a better term… kicking my ass.

Don’t get me wrong though. I LOVE it. I am learning so much and honing in on my tasting skills and am beyond excited to be a Certified Sommelier come June.

Now that I have made it through the France Unit of study, which really is the most difficult wine region to study….well until we get to Italy, I will be back posting more here for you. More recipes, more wine reviews and lots more about food and wine pairing which really is my passion.

Until then, I would love for you to go check out my latest articles on my Wine Column over at Momtastic!

What is THAT in my WINE?

Easter Sunday Wine Pairings

Matchbook Tempranillo Wine Review

“Spring” into Francis Ford Coppola Votre Sante Wine Review

My Vegetarian Chili Recipe

Waterstone Winery: Chardonnay & Merlot Wine Review

Cheers and Happy Wine Drinking!!

Bacon?

Broccoli and Crimini Mushrooms?

Gruyere Cheese?

All of those delicious ingredients are jammed packed into this homemade quiche.

This mouth watering quiche is a perfect dish for your Easter Sunday Brunch.

It’s full of flavor and a crowd pleaser.

Broccoli, Bacon & Mushroom Quiche

Ingredients:

2 Tbls olive oil

2Tbls unsalted butter

1 1/2 cups broccoli florets, cut small & steamed until tender

1 cup crimini mushrooms, thinly sliced

1 cup onion, diced small

3-4 garlic cloves, minced

3 eggs

1 egg yolk

1 cup heavy cream

1 cup Gruyere cheese

4-6 pieces of cooked bacon, crumbled

salt/pepper

1 frozen pie crust (or your own homemade)

Preparation:

1. Preheat oven to 375.

2. In a saute pan, melt butter; add olive oil. Add diced onion, garlic and mushrooms. Cook until just tender, about 5 to 8 minutes. Add steamed broccoli florets and heat through. Remove from heat and set aside. Meanwhile, cook bacon according to package directions.

3. Whisk together cream, eggs, egg yolk and 3/4 cup of Gruyere cheese. Add about 1 teaspoon of Kosher salt and a few twists of freshly ground pepper.

4. Layer the remaining 1/4 cup of Gruyere cheese onto the bottom of the pie crust. Top with the broccoli/vegetable mixture. Pour the cream/egg mixture over the vegetables and using a wooden spoon, gently mix down into the vegetables. Top with cooked, crumbled bacon pieces.

5. Bake for 45 minutes or until an inserted knife comes out clean. Serve and enjoy with a mixed greens salad on the side!

Suggested Wine Pairings: Champagne or Sparkling Wine, Rosé, Gruner Veltliner, Sauvignon Blanc

{Go check out my latest over at Momtastic ~ Easter Sunday Wine Pairings!}

What is your #1 priority for a weeknight dinner?

Fast?

Healthy?

Full of flavor?

A nice hearty helping of vegetables?

If so, you will love my Quick & Healthy Lentil Soup.

I purchase the cooked/steamed lentils from Trader Joe’s for this super fast and healthy soup.

Quick & Healthy Lentil Soup

Ingredients:

2 Tbls olive oil

1 small onion, diced small

2 cups carrots, diced small

1 cup celery, diced small

1 tsp cumin

1 package refrigerated steamed lentils, or 2 1/2 cups cooked lentils

4 cups vegetable broth

1 Tbsp fresh lemon juice

salt/pepper to taste

2 Tbsp fresh cilantro, chopped

Spoonful of sour cream or Greek yogurt

Preparation:

1. Heat olive oil in large pot over medium-high heat. Add onions and cook for 10 minutes. Add carrots and celery, cook for 10 minutes. Stir in cumin and sprinkle with salt & pepper.

2. Add lentils and vegetable broth. Bring to a boil for about 2 minutes and then lower heat.

3. Stir in lemon juice. Add salt and pepper to taste.

4. Ladle into soup bowls and top with fresh cilantro and sour cream or Greek yogurt (my favorite!). Enjoy!

Suggested Wine Pairings: Bogle Vineyards Petite Sirah

Why yes I am on a Grilled Cheese mission.

A mission to come up with as many different grilled cheese sandwiches as possible.

That are all to die for and delicious.

In case you missed my other melted cheese masterpieces, you can check out my Grilled Cheese Goddess which is jammed packed with white truffle butter, Jarlsberg & Grana Padano cheeses, cremini mushrooms & baby arugula.

Or how about my Grilled Cheese with Prosciutto, Gruyere Cheeese, Pesto, Baby Spinach & Arugula on Ciabatta?

Today I am combining salty and sweet to create a yummy grilled cheese sandwich filled with triple cream Brie.

Brie, Prosciutto, Pear & Apricot Chutney Grilled Cheese

Ingredients:

2 Tbls butter

4 slices ciabatta bread

1/4 to 1/2 lb triple cream Brie

1 Bosc pear, thinly sliced

4 slices prosciutto

2-3 Tbls apricot chutney

Preparation:

1. Spread butter on the outside of the 4 slices of bread.

2. Spread the apricot chutney on the inside of the 4 slices of bread.

3. Spread some of the triple cream Brie over the apricot chutney on 2 slices of bread.

4. Divide the slices of pear in half and spread out over the cheese.

5. Top the pear with 2 slices of prosciutto on each sandwich, followed by some of the remaining cheese so that the sandwich sticks together.

6. Place 2nd slice of bread on top of each sandwich and grill in pan over medium heat, flipping once the 1st side is crispy and brown.

7. Slice in half and serve alongside mixed baby greens with a drizzle of olive oil and a sprinkle of salt.

Suggested Wine Pairings: Sparkling Wine (Bubbles!), Light, crisp, high acid Sauvignon Blanc, Zesty Pinot Grigio or Gewürztraminer.

I love soup.

I love vegetables.

Therefore, I love vegetable soups!

Especially my Minestrone Soup!

My rendition of this classic soup is full of flavor and healthy vegetables.

Kale, cabbage, carrots, zucchini and tomatoes!

Topped with a little sprinkle of Grana Padano cheese on top and you have a winner.

Minestrone Soup

Ingredients:

2 Tbls olive oil

1 small yellow onion, diced small

2 leeks, thinly sliced (white parts only)

2 garlic cloves, minced

1 15 oz can diced tomatoes

8 cups chicken or vegetable broth

1/2 lb orecchiette pasta

4 medium carrots, cut into 1/4 inch rounds

1 bunch of Lacinato Kale, stems removed & chopped into 1-inch pieces (Lacinato Kale is softer & cooks better for this soup)

2 medium zucchini, medium diced

1 cup Savoy cabbage, chopped

1 can garbanzo beans, drained & rinsed

1/2 Tbls fresh thyme, minced

1/4 cup Grana Padano Parmesan cheese, shredded

2- inch rind of Grana Padano Parmesan cheese

salt/pepper

Preparation:

1. In a large pot over medium heat, add olive oil. Add onions and sauté until translucent, about 8 minutes. Add leeks, garlic, and a sprinkle of salt and pepper. Sauté for 5 minutes.

2. Stir in tomatoes and cook for 5 minutes. Add chicken or vegetable broth and bring to a boil.

3. Add pasta, carrots, kale, zucchini, cabbage, garbanzo beans, thyme and cheese rind to large pot and cook over medium-heat for about 15-20 minutes.

4. Check seasoning and add salt/pepper to taste. Remove cheese rind from pot before serving.

5. Ladle soup into bowls and sprinkle with Grana Padano cheese. Enjoy!

Suggested Wine Pairings:  I drank a 2007 Monte Antico Rosso which is an Italian Tuscany wine. It was delicious with this soup! Also try a Merlot, Sangiovese or Chianti

I mean who doesn’t like melted cheese?

I love to play with different flavor combinations.

And of course I love to pair these yummy flavor combinations with wine.

Besides my Grilled Cheese with White Truffle Butter, Jarlsberg & Grana Padano, Cremini Mushrooms & Baby Arugula, this is another favorite Grilled Cheese that I have created.

Grilled Cheese with Prosciutto, Gruyere Cheeese, Pesto, Baby Spinach & Arugula on Ciabatta 

{Makes 2 Grilled Cheese Sandwiches}

Ingredients:

2 Tbls butter

4 slices of ciabatta bread

4 slices of thinly sliced prosciutto

2 Tbls pesto

1 1/4 Gruyere cheese, shredded

1 cup mixed baby spinach & baby arugula, packed

Preparation:

1. Spread the butter on outside of the sliced bread. Spread the pesto, about 1 Tbls for each sandwich, on the inside of the slices of bread.

2. Top 2 slices of bread (1 for each sandwich) each with 1/4 cup of shredded Gruyere.

3. Add 2 slices of prosciutto on each sandwich.

4. Add 1/2 cup baby spinach & arugula mixture to each sandwich.

5. Top each sandwich with remaining Gruyere cheese.

6. Place 2nd slice of bread on top of each sandwich and grill in pan over medium heat, flipping half way through.

7. Slice in half and serve alongside mixed baby greens with a drizzle of olive oil and a sprinkle of salt.

Suggested Wine Pairings: Zesty Sauvignon Blanc or Pinot Grigio or a light, young fruity Pinot Noir or Chianti

 $4.53 

Are you kidding me!??!?!?

I drive a big Yukon Denali which will now cost me well over $100 to fill up.

So, I have a very important service announcement to make today.

#ThatIsAll