A Note To The Followers Of Deep Red Cellar

In my excitement of starting up a new blog and trying to get posts submitted, I neglected to learn all the features of editing and publishing. For you, that meant probably receiving several posts that looked very similar as I kept making minor editing changes and publishing over and over again. I apologize and promise, from now on, to do all editing before I publish.

In addition to stories, you will see posts on wines of Italy, gourmet chocolate, etc. I am also trying to get programs set up where I will be able to send you links to some of the items I mention as well as where you can purchase them.

Thank you for following my blog. I hope you will enjoy it as more upgrades occur.

Enate Cabernet Sauvignon - Merlot

I am amazed sometimes at how life's paths come together. I was living in Japan in the late 1990's just starting to spread my "wine wings." My friend, Lynn, and I were great partners in crime, seeking out places to buy wine. On one of the many adventures, we stumbled on this very stylish Enoteca in Tokyo. It became my favorite place. I would stock up and haul bags of wine back to my home on the train that was often filled like a sardine can.

That is when I found the Spanish wine, Enate, specifically their cabernet sauvignon - merlot blend. It was inexpensive and some of the best everyday drinking wine I'd tasted. I drank it regularly from the first day I found it until my feet left the ground of the Kanto Plain for America.

After relocating to America, I started looking for the wine I had grown accustomed to drinking and enjoying so much. I couldn't find it in any store and even spoke to a few wine distributors. One offered to see if he could get it if I'd be willing to purchase several cases. By that time, I was living in Southern California with no air conditioning and no wine cellar. Lynn, my compatriot mentioned earlier, made a trip back to Japan during this time and was kind enough to get me a couple of bottles........still the wonderful taste I remembered.

It was here where life's paths collided. I had almost forgotten about my pal, Enate, until this past September when I was sitting at a wonderful tapas restaurant in Barcelona. As my husband and I were looking over the wine list, I was elated to discover that they had Enate - they even had the cabernet sauvignon-merlot blend! As I was sipping on a glass with great delight, a rush of memories came back about life in Japan, the Enoteca in Tokyo, the sardine can trains, etc. I like how wine has a way of taking you back to the moment when you first discovered a favorite bottle.

It was then that I decided I needed to find out where to buy this pal of mine and take it home. It didn't take long......it was waiting for me at "El Cellar de la Boqueria" a quaint little store in the very lively "La Boqueria" market. Two cases came home with me and I've been savoring them sparingly in hopes of somehow not running out until I know for sure where I can get my next stash.

Tasting Notes: Enate Cabernet Sauvignon-Merlot, Somontano, 2006

This medium bodied wine has a ruby red color with tastes of blackberry, vanilla and spice rounded out by a toasty finish and balanced acidity.

Insalata Caprese

It was 1992 and I made my maiden trip to Naples, Italy to visit my husband when I stumbled on "Insalata Caprese." What - this is a salad? Who knew there could be variations.

As a child, I was used to salads consisting of that pale green and yellowish stuff called iceberg with maybe some carrots, radishes, a few tomatoes and trans fat laden bottled dressing. I had no idea something so fresh and yet so simple could be so good. That first bite of mozzarella di bufala was almost an outer body experience. It was like nothing I had ever tasted and just seemed to smoothly run down my throat. The contrast of the sweet, fresh, tomatoes that the Campania region is famous for along with sprigs of fresh basil, olive oil and the perfect amount of salt was what has kept me on the quest for more.

Fast forward to 2007 when I found myself moving to Naples and ecstatic at the prospect of tasting all the wonderful food (and wine :) ) Italy has to offer.

Of course, I returned to the quest for more caprese and found that there are even slight variations on this salad.....some come with oregano instead of basil, some with a squeeze of fresh lemon, some chunk the tomatoes and mozzarella, and some slice them. The key ingredients - tomatoes and mozzarella di bufala - remain the same.

So, after living here for almost two years, I not only have my favorite way of making "Insalata Caprese," I can actually tell the difference between good mozzarella di bufala and bad. Now, before I get the Italians mad at me, let me clarify. By bad, I don't actually mean it is indigestible, I mean, it is not my preference. Because what I've also learned from living here is that many people have different opinions about what makes good mozzarella di bufala. Some prefer it slightly firm, some think salt destroys it, some only buy it from the town they live in or even more specific, from the same vendor they've been buying it from for years (because so-and-so's brother owns the caseficio).

I can't say I'm much different because I have tried almost all the shops that sell it in my town and can even tell who makes it slightly firm, with little or no salt, etc. Now, many Italians would probably think I'm crazy (although admire me for sticking to my personal quest for the best) but I don't buy my mozzarella from any of the shops in my town. Instead, I drive to a nearby town and buy mine from a local Caseficio which, in my opinion, produces the most perfectly balanced, melt-in-your-mouth, mozzarella di bufala I have ever tasted. Add the freshest tomatoes, ripped (not cut) basil, enough salt to compensate for the exquisitely sweet tomatoes, top quality extra virgin olive oil and that, my friend, is what the love of food is all about! My quest has come to a very happy end!

Recipe: Insalata Caprese

2 servings

1 large ball mozzarella di bufala

8 cherry tomatoes, quartered

2 large leaves basil

extra virgin olive oil

kosher or sea salt

Cut mozzarella in half then each half into 4 pieces. Place on a serving dish with the tomatoes. Rip fresh basil over the insalata and drizzle extra virgin olive oil on every piece of mozzarella and tomato. Sprinkle salt to taste making sure you generously sprinkle on the tomatoes if they are sweet. Serve immediately.