Image by epSos.de
Here is a nice simple appetizer for you to try:
Take a dozen plump Italian Plum tomatoes or similar type smaller tomato and a clove of garlic unpeeled for each tomato and place on a cookie sheet.
Place a few stems of fresh Thyme on the sheet amongst the tomatoes and garlic cloves. Drizzle with olive oil (salt and pepper to taste) and place in an oven pre-heated to 425 degrees. Cook for 10-14 minutes until the tomatoes have burst the skins and cooked down and the garlic cloves are soft to the touch. Remove the tomatoes and garlic, place on a dish and garnish with fresh thyme. Using a pastry brush, lightly brush bread with the oil off the pan and toast in the oven on both sides. Place the toast points next to the plate with the tomatoes and garlic. Have your guests squeeze the garlic on the bread it will be soft like butter and place a tomato on top and pop in their mouth. Stand back as they will be reaching for another before they finish the one they have. Cheers.
2009 Saracina Sauvignon Blanc: Giving New Zealand A Run for Her Money!
Of late, New Zealand has taken the popularity crown for their Sauvignon Blancs. People have been after the intense fruit characteristics that you often see in those wines. But California is making some gems that find a balance between fruit and great minerality. The 2009 Saracina Sauvignon Blanc is one of these wines. This Sauvignon Blanc has a nose that implies that it will be a very fruity wine, with a lot of honey and melon, and a sweeter citrus zest. But when you take a sip, you discover something quite different: a very crisp sauvignon blanc with a great acidic backbone. This sauvignon blanc is fruit forward tending towards more of the citrus than melon family. The honeydew nose is replaced by minerality and even some grassiness. All these elements create a really well balanced, easy-to-drink wine that would be perfect to start a meal, and would work really well with shellfish, especially raw!