"sfgate" news and stories

We're no strangers to blends, but we're probably far more familiar with wines that have been made from blending different grapes in the fermentation tank. However, wines made from different grapes that were grown together in the field, called field-blends, are "aromatic, seamless...more than just the sum of its parts."

The Wine Selection of the Week is Sauvignon Blanc from the Sonoma County. The highest rated of the bunch is 2005 Gary Farrell Redwood Ranch Sonoma County Sauvignon Blanc ($25), which received three out of four stars (***).

A summery gazpacho uses up the tomato harvest and pairs well with Sauvignon Blanc. Smoky Italian cheese, Scamorza, is a good stand-in for mozzarella.

When is a tomato not a tomato? When it's an heirloom and goes by its own name, like "Brandywine" and Marvel "Stripe." Recipes are for: Cavatelli with Cranberry Beans, Warm Spinach Salad with Bacon & Potatoes, Bruschetta With Fresh Ricotta & Cherry Tomatoes, and Sliced Heirloom Tomatoes with Buttermilk Dressing.

The Grande Dame of Mexican cuisine, Diana Kennedy, shares recipes for Tamales Cernidos con Rajas y Queso (Tamales filled with Poblanos & Cheese) as well as an accompanying Salsa Verde.

Edna Lewis' classic The Taste of Country Cooking has been reissued, Scala's Bistro in Union Square has re-opened with a new look and a new menu, Etoile, Domaine Chandon's restaurant has reopened, and Bistro 1689 in a new French-California place in Noe Valley.

Bret Lopez names his Napa Valley Cabernet Sauvignon "Scarecrow" in honor of his grandfather Joseph Judson Cohn, who oversaw production of "The Wizard of Oz" as an executive at Metro-Goldwyn-Mayer Studios. Cohn planted the original vineyard that supplies the grape for the wine.

The weekly selections are summery rosé in wines, with a recipe for a Lightly Curried Pasta Salad to pair, six-months-aged Laura Chenel's Goat Tomme in cheese, and Golden Rye Fizz in cocktails.

Gratins are in the kitchen, with recipes for both sweet, like Raspberry & Blackberry Gratin with Cointreau, and savory like Gratin of Spring Vegetables and Lamb with Herbed Potatoes.

Marlena Spieler looks to Greece for artichoke inspiration and comes up with Saganaki me Anginares.

Tara Duggan, a columnist for the Chronicle, has a new cookbook aimed at the busy working person, with recipes like Pizza with Arugula and Prosciutto, Chicken Breasts with Sweet Potato Fries, and Microwave-steamed Sea Bass with Asparagus and Black Bean Sauce.

Yesterday, the Chronicle food section focused on organic foods. Today, their wine section does the same, looking at organic wines and why they are so difficult to find. Many vineyards grow certified organic grapes, but the wines themselves are not organic. The reason? The USDA prohibits added sulfites in organic wines.

Wine country is starting to use sheep to tend the vineyards, as weed eaters and, well, fertilizers. I love the idea! Of course, the very next story in the Chronicle is about pairing merlot with LAMB pilaf!

Speaking of Merlot, Washington State offers a number of merlots for under $20, some even earning three out of four stars from the Chronicle. They also call up the spirit of writer Dashiell Hammett for bargain wines.

The Beer of the Month is Chipotle Ale, perfect to go with tomorrow's Cinco de Mayo flavors. Of course, you can always pick from Forbes' list of "coolest" beers, posted yesterday.

[photo: of 2004 Vida Organica Malbec Rose by Sarah]