On Saturday, June 21 from 6-8pm, Beth Ann will pour all three Twelfth Night wines at Pamplemousse in trendy downtown Reading, MA. Come check out this fabulous shop that carries not only wonderful wines but gourmet food and kitchen supplies. Cheers!
PS. Ask Beth Ann about the title of that Post when you see her…there is a great story behind it!
More great tastings happening this weekend!
After NH on Friday evening, on Saturday June 14th Beth Ann and Max will be pouring Twelfth Night at Dave’s Fresh Pasta in Somerville from 1-4pm. Great store! Definitely stop by if you are in the area.
The fun will continue on Saturday evening. Beth Ann will be in Roslindale pouring Twelfth Night from 5-7pm at the fabulous Solera with Maria and Marjorie.
We can’t wait to see you all and share good wine and good food with great friends!
Beth Ann will be partnering with Sheila from Circa Wines, our NH distributor, this coming Friday June 13th from 4pm to 7pm to answer your questions and to pour all Twelfth Night wines. This event will take place at Cornucopia Wine and Cheese Market in Exeter, NH. We hope to see you during this unique event. Cheers!
Antony explains what cane replacement is and how it will help us make an even better Twelfth Night Pinot Noir in 2015, Watch the video here
This past weekend one of our dearest friends turned 50 so we threw a surprise party for her. She is Italian and I had the chutzpah to prepare my favorite pasta dish for her and a bunch of other Italian friends even though I can’t claim any Italian heritage. Luckily it was a hit. I have been making Anchovy and Roasted Red Pepper Pasta for almost 20 years and I think it is the reason that Arié married me! The kids now love it too. I discovered recently that it pairs fabulously with Twelfth Night Sauvignon Blanc so Cheers and Buon Appetito!
Anchovies and Roasted Red Pepper Pasta
6 red bell peppers
½ cup olive oil
5-6 medium garlic cloves finely chopped
3 2-oz cans anchovy fillets
¾ cup chopped fresh parsley
Grated parmesan cheese
Cracked black pepper
12 oz spaghetti or linguine
Cut the peppers in half lengthwise, remove seeds and stems and place on a baking sheet skin side up. Roast under the broiler for about 12-15 minutes until the skins are blistering and starting to blacken. Cool and then peel off the skins. Cut the roasted peppers into ¼ inch strips.
In a large skillet, heat the oil over moderate to high heat. Throw in the oil from the anchovy cans as well to add flavor. Add the garlic and sauté for 1 minute. Add the anchovies and mash them with a spoon into the oil. Add the peppers and sauté another 2 minutes.
Toss in the parsley and stir briefly. Serve over cooked pasta with plenty of parmesan cheese and cracked black pepper.
Beth Ann will join Michelle Penney, the wonderful owner of Sea Glass Wine and Beer in Swampscott this weekend on Saturday June 7th from 4pm to 7pm to pour all three Twelfth Night wines. Can’t wait to meet all the wine lovers in Swampscott and enjoy the best view from a wine shop ever! Hoping for gorgeous weather. Details here