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California Wine Sale

10% off/15% off cases of all California wine - through the end of October.  

Every winemaker and owner I have seen interviewed has said the thing they need the most is for us all to keep buying their wine. This one is going to hurt for a long time.  

"Robert Sinskey, who operates Robert Sinskey Vineyards in Napa, has been getting the question a lot, although his property has been spared for the moment. For businesses to help the region, “The best thing would be to feature local wines and find a good charity to help vineyard and winery employees who will be most impacted. Besides property loss, most of us will lose the critical tourist [income] and smaller wineries will not be able to hit the road to sell their wares during the critical pre-holiday season. If we can continue to sell wine, we can continue to pay our employees and get back to ‘normal,’ as quickly as possible.”

Look for information on an upcoming Tasting to benefit Vineyard and winery employees...and in the meantime, let's all buy more California wine.  

- Mike & Kristian Denis, Domaine South

 

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Kristian Denis
Cooper & Thief On Sale

Compare at 31.99 On Sale 21.99 - The demand for this wine has been insane - so here you go! 

Cooper & Thief is a dark and jammy red wine blend loaded with bourbon-inspired flavors and aromas. Crafted by Cellarmaster, Jeff Kasavan, our wine is aged for three months in bourbon barrels, which gives way to soft, velvety tannins with a subtle heat. The combined result is a rich flavor, with a long, lingering finish.

VARIETAL COMPOSITION

38% Merlot. 37% Syrah. 11% Zinfandel. 7% Petite Sirah. 4% Cabernet Sauvignon. 3% Other Red Blenders

Alcohol: 17%

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Kristian Denis
Kudzu & Good French Wine

Originally written in 2015. Miss Alma doesn't live in the house on Holly Drive any longer...but all these memories still do.  

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When you are born in the South and you have a sprawling family that has lived here, in the same small town way down deep in South Alabama, all their lives and their parents before them and so on and so on, it catches a place in your soul that cannot be set free. No matter how far flung your travels, how wide open you perceive your world view to be, how much the young you imagined the grown up version of you living in a little garret apartment in Paris, surrounded by old books and art and good wine and overflowing ashtrays full of filterless Gauloises and deep thoughts…the South comes climbing back in, like kudzu tangling up those dreams.

Most of my memories of that little town are all about the food. Big fat blackberries grew on the backside of my Grandmother’s fence. If we happened to be visiting at just the right moment, my sister and I would sit on the ground next to those brambly bushes and gorge ourselves on the sweet fruit. We sat in the old mint green metal porch glider and shelled the peas that grew in the backyard and ate watermelon and spit the seeds as far as we could. Grandma always had a homemade cake waiting for us when we arrived, and no matter what time of day it was when we pulled in the driveway, we would sit right down at the table and cut big slices of that buttery yellow cake with boiled chocolate frosting. I can still taste it.

They always had a garden and out of that tiny kitchen would come big bowls of butter beans cooked with ham hock, collard greens, all manner of field peas, okra, fat juicy tomatoes, creamed corn, fried chicken (Grandma made it for us, but she never did like chicken and wouldn’t eat it), picnic hams, brim and catfish and always, always a cast iron skillet with cornbread that Grandma would crumble into her glass of buttermilk.

My Grandmother, Alma, still lives in that little house on Holly Drive, but she doesn’t really cook anymore. I have been talking with my Mama a lot lately about those meals – the ones I remember and the ones she remembers from her own childhood. They grew up in a different house – a mill house on Washington Street next to my Grandfather’s parents, Ola and Sog. They had chickens in the backyard and Mama and her brother and sisters and cousins would reach under them and steal those fresh eggs for breakfast. Granny had a huge black pot in the backyard over a fire and that’s where she would make enough Brunswick Stew for everyone. They would gather all at her house, grownups in the kitchen and all the children around the dining room table and share the stew and the cornbread and the pies that Aunt Lois brought over. There was not much money and there were a lot of mouths to feed. The grownups mostly worked at the cotton mill and they sold their eggs and the pecans from the three big old trees in the frontyard. When those trees got heavy and the limbs drooped, my Grandfather would climb up and shake and shake the branches until pecans came tumbling down and all the children scrambled to fill their burlap sacks. They would carry them down to the pecan man, Mama pocketing as many as she could because she’s always loved them, and sell them. And maybe Aunt Lois would make a pie.

And my Mama grew up, left town for college, became an English teacher and met and married an Army man. She never moved back (save for that one year she, my sister and I lived there when my Daddy was doing important and secret work in Turkey) and they took us along for a fantastic and wondrous adventure exploring the world. They were voracious in their appetites for travel and culture and, yes, all of the wonderful food and wine that came along with it. And then, like kudzu, the South worked its peculiar kind of magic on them and here they are, back in Alabama. And here I am, not in a little garret apartment in Paris, but in a little brick building by the railroad tracks in North Alabama. Dreaming of Southern food and good French wine.

SCARLETT’S CHICKEN & RICE (WITH SOME EXTREMELY MINOR TWEAKS) - by Vivian Howard

Serve with the 2016 Kuentz Bas, Alsace or something along those lines...come see me at the store and we'll talk it through

Simplicity is actually very hard to pull off. There are some recipes you just don’t mess with. Check Vivian’s blog for a sad tale of one such incident. 
1 large chicken left whole (best case scenario, this would be an old tough bird/laying hen) cool water to cover
1 yellow onion (peeled and split)
1 bay leaf 3 sprigs thyme kosher salt
freshly ground black pepper
2 cups white rice (mom swears by Uncle Bens, I like Carolina Gold) 3 Tbsp. butter 
Put your bird, the split onion, thyme, and bay leaf in a large, heavy-bottomed pot. Cover the bird, just barely with cool water. Add 2 Tbsp. salt and 2 tsp. black pepper to the pot. Cover and bring it all up to a simmer. Cook for about an hour or until the bird, in my mom’s words, is “falling to pieces.” If this is a typical young chicken this should not take any longer than an hour and a half. If it is a laying hen, it could take up to 5 hours. I know that is crazy, but a hen will provide a much better broth.

Once the bird is “falling to pieces” turn off the heat and let her rest in the broth for 30 minutes. Remove and reserve the bird. Discard the onion, bay leaf, and thyme. Tear the chicken meat into medium pieces and add it back to the pot. Bring the broth and the chicken up to a simmer. Add the rice. If you are a rice rinser, resist the urge here, as the starch helps make the broth homey and rich. Cook the rice for about 12 minutes, depending on the variety or brand the time could vary. The rice should be just cooked through and should absolutely hold its shape. Turn off the heat. Add your butter. Taste for seasoning and adjust with additional salt or pepper. 

I like to add a little lemon juice for balance, but my mom would never approve of this behavior.

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Kristian Denis
Tonight's story: Leftovers & a little French Chardonnay
What I had in the fridge tonight : leftover grilled chicken thighs, leftover mashed potatoes, spinach, a jar of roasted red peppers, some goat cheese and some prosciutto. Thighs just went back into oven to warm. Mashed potatoes on the stovetop on low heat with some chicken stock and a big crumble of goat cheese at the end.  Julienned and then crisped up the prosciutto in olive oil then added the diced peppers and fresh spinach. Wilted those guys down and then threw in a glug of chicken stock, reduced all of it and finished up with a chunk of good butter and some chopped parsley.  Put it all in a bowl and pour a glass of the 16 Talmard Mâcon and you've got something pretty damn satisfying. Cook at home. It's worth it. 

What I had in the fridge tonight : leftover grilled chicken thighs, leftover mashed potatoes, spinach, a jar of roasted red peppers, some goat cheese and some prosciutto. Thighs just went back into oven to warm. Mashed potatoes on the stovetop on low heat with some chicken stock and a big crumble of goat cheese at the end.  Julienned and then crisped up the prosciutto in olive oil then added the diced peppers and fresh spinach. Wilted those guys down and then threw in a glug of chicken stock, reduced all of it and finished up with a chunk of good butter and some chopped parsley.  Put it all in a bowl and pour a glass of the 16 Talmard Mâcon and you've got something pretty damn satisfying. Cook at home. It's worth it. 

Kristian Denis
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Late summer shadows.

An old dog and a cold glass.

There is truth in both. 

Kristian Denis
Our drops in the bucket...
"When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping." - Mr. Rogers

Today through Sunday, 10% of all proceeds will be donated to The American Red Cross. Every penny helps and every penny comes with a prayer for healing and recovery.  

 

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Kristian Denis
Making Sunday Supper

Sunday morning has me feeling inspired by this story from Saveur. I'm sitting on the back porch, listening to the cicadas and the birds sing, drinking my second big cup of coffee and pouring over a stack of cookbooks and old issues of my favorite food magazines. The day seems full of promise. 

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Kristian Denis
Market Day Agenda

It's Greene Street Market day in our little downtown neighborhood.  It's also slap in the middle of August and that means the tomatoes and summer squash are about as perfect as they're going to get. Fortunately (actually, totally by design) we got a shipment of some kickass Bufala Mozzarella from Campania today - so I know exactly how the evening is going to play out. We will be here till 6 - stop in before or after market and make this happen at your house.  

Check out this super easy recipe from The Design Files.  

http://thedesignfiles.net/2014/02/tasty-tuesday-mixed-tomato-and-zucchini-crudo-with-buffalo-mozzarella/ 

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Kristian Denis
Hello, Friday!

Hello, Friday! I wake up every single morning and immediately start thinking about what I'm cooking for supper and what we're going to drink with it...and weekends are like a big beautiful empty canvas! What are you cooking this weekend? Come down to Cleveland Avenue, bring your menu or your grocery list and let's collaborate. Fill up your weekend, and your kitchen, with good food, good wine, friends & family. Make some memories. 

Amy Price
Life should be delicious.

Alabama tomatoes, okra and corn with a sweet Bufala Mozzarella from Campania. Smoked pork ribs and Dolcetto joined the party.

Amy Price
When there is no wind...

This perfectly sums up my feelings today. Head on over to @theoldtry Instagram and find your inspiration this morning. 

Amy Price