"That's a mouthful of wine! Whoo!"
- Spencer Christian, ABC-TV's View From the Bay
 Click here to see the episode in its entirety.  Move
over, Rachael Ray...Daphne Dahmen and winemaker Kevin Brown debuted on
the airwaves on ABC-TV's View From the Bay, whipping up Swingin' Zin
Seared Lamb Chops. A star was born, and the ABC crew feasted on the
succulent, herb-encrusted chops and Swingsville Zinfandel following the
live broadcast.
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R&B Cellars New National Sales Director is "Jazzed"
Our new team member will help bring R&B Cellars to the next level for 2009 and beyond. Mark Pape brings years of experience and savvy to the R&B team...welcome, "The Papester"!
Mark Pape serves as National Sales Director for R&B Cellars, bringing an extensive background as cellar master, sommelier and sales director. Pape continues his success with Oregon-based Witness Tree Vineyard as cellar master and sales director and has served as sales director and marketing coordinator with Murphy-Goode Winery of Alexander Valley.
A native Texan, Pape's experience in the hospitality industry is extensive, including a six-year stint at the Five-Star, Five-Diamond The Little Nell Hotel in Aspen. Pape has been a friend and colleague of R&B Cellars' winemaker Kevin Brown for over 20 years.
"I am extremely "jazzed" to be representing R&B Cellars in the national marketplace," Pape quips with a smile.
Mark Pape completed a degree in vineyard management in Oregon in 2001 and will continue to pursue his lifelong passion for fine wines through his sales endeavors and explorations.
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"R&B Cellars Lodi Swingsville Zin... The wine hits you with its distinct cherry and red licorice flavors... with prominent flavors and aromas of pomegranate and mint."
- Alistair Bland, Dining Out Magazine
See the complete article here.
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Upcoming Events and TastingsMay 2, 2009 - 110th Great Vallejo Race at the Vallejo Yacht Club
R&B wines will be featured for the Yacht Racing Associations Season Opener.
Website: http://www.vyc.org/
May 8, 2009 - Concerts at the Cove
Bring a snack and your favorite person and spread out a blanket on the grass at this free outdoor event. You'll hear great music while you sip on R&B wines, enjoy a beer, or get up and move to the rhythms of rock, country music! New in 2009, a classical evening has been added in May. Check the following website for details about the bands for each event: http://www.westalamedabusiness.com/events/ or: http://www.ebparks.org/activities/events
Friday � May 8, 2009 � 5:30 p.m.-7:30 p.m.
New this year - a spring classical concert!
KDFC Presents: Quartet San Francisco
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Featured Recipe
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Scallop Serenade with a Citrus Beurre Blanc
(Full Recipe Below)
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Scallop Serenade with a Citrus Beurre Blanc
Ingredients:
2-3 scallops per person (1/2 to 2/3 lb./person)
3/4-cup R&B Serenade in Blanc Sauvignon Blanc
3/4-cup fresh squeezed Navel Orange juice
3 - 4 Tbsp. freshly squeezed Meyer Lemon juice
2 Tbsp. Pineapple juice
4+ Tbsp. of unsalted butter
1-2 Tbsp. of heavy cream
Preparation:
Pat dry scallops on paper towel while heating 2 Tbsp. of butter in a fry pan over medium heat.
On medium high heat, saute scallops for about 1 1/2 minutes per side until lightly browned. You may saute
just a bit longer depending on the thickness of the scallops. (The
scallop should feel a bit firm and the flesh bounce right back when
pushed. If there is no give then the scallops will be rubbery, too much
and the scallops will be underdone.) Remove scallops from the pan and
set on a plate in a barely warm oven.
Pour R&B Sauvignon
Blanc into pan and turn up heat to medium high and deglaze the pan. As
the mixture starts to reduce add the orange juice, 3 Tbsp. of the Meyer
lemon juice, and the pineapple juice. Maintain medium high heat and
stir often. As the mixture starts to reduce, taste for flavors. Add a
little salt and adjust lemon juice if desired (you can also use some
juice from a regular lemon if you want a bit more bite to the sauce).
Add
scallop juices from plate in oven. Continue to reduce sauce down until
it is one half of original volume which should be about 3/4 - 1 cup of
liquid. Add heavy cream (the addition of cream will stabilize the sauce and make sure that the butter and citrus componenets will not separate). Reduce heat to medium and start whisking in butter (unsalted)
in half a Tbsp. increments to lengthen and thicken the sauce. It should
take approximately two full tablespoons of butter to complete the
sauce. If you want the sauce a little thicker use 1/2 Tsp. of Arrowroot
mixed into a little sauce until smooth and then recombine with the
rest of the sauce to thicken as desired.
Total prep and cook time: 20 minutes
Serving:
Place
scallops on a warm plate, top with Citrus Beurre Blanc and garnish with chopped chives and red pepper. Suggested accompaniments are rice pilaf, haricot vert or a light green salad.
Enjoyment:
Open a bottle of R&B's award-winning Serenade in Blanc Sauvignon Blanc, pour and enjoy.
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Double Gold Medal
2004 Reserve Cabernet Sauvignon
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Until next month, keep on swingin'!
R&B Cellars, home of the wine that swings!
www.rbcellars.com
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