Wine connoisseurs with small living spaces can now store and display their favorite wines without all the clutter.

Vigilant, Inc., a company that designs and manufactures high-quality, handcrafted wine cellars, wine racks and custom cigar humidors, today announced the release of its new Wine Wave Cubes�, short-term storage cubes that offer maximum versatility at an affordable price.

According to a 2007 study of 407 Unique Homes’ readers and luxury homeowners, interest in wine amenities has increased over the last five years as a result of more and more people collecting wine.

(more…)

Scones have been a favorite breakfast treat of mine for quite some time.  They are easy to make and are perfect for both a leisurely morning or a quick start to the day.  Additionally, once I have made the base for the scone, I can divide the dough, making chocolate chip scones for the kids and fruit scones for the adults.

One of the newest admirers of these scones is Little Jake, the youngest in the group.  The first time that he had one, he misunderstood the name.  Afterward, he requested a batch of chocolate chip stones.  Since then he has learned both the name and the exact smile to give in order to procure this treat.

When making scones, there are endless possibilities.  The favorite type for the kids is the chocolate chip version, occasionally with a few white chocolate chips added.  If you want a non-fruit scone that is not so sweet, cinnamon chips make a tasty addition.  For the more adventurous eater, you can replace the chocolate with raspberries, blueberries, or strawberries.  A nice combination is raspberries with some white chocolate chips for sweetness. 

Little Jake’s Chocolate Chip Scones

2 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons chilled unsalted butter, diced

1 cup semisweet chocolate chips

3/4 cup buttermilk*

1 large egg yolk

1 teaspoon vanilla

Preheat oven to 400◦F.  Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.  Add butter.  Combine ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.    Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.  Add liquids to dry ingredients; mix until dough forms a ball.  Stir in chocolate chips.  Place dough on a lightly floured surface and press into an 8-inch round.  Cut into 8 wedges.  Sprinkle with 2 tablespoons sugar.  Transfer wedges to rimmed cookie sheet. 

Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.  Serve warm.

*Instead of using buttermilk, I often combine 1 tablespoon vinegar and enough milk to equal 3/4 cup. 

Use WinedIn.com to find the perfect wines to pair with cheese and fruits. Some people think pairing wines with food is like a visit to an orthodontists.

Karen Fernau of the Arizona Republic recommends pairing fruit and cheese with wine to offer a simple, and decidedly, European dinner idea. Kara Adkins, a cheese manager at a Phoenix grocery store says “I can’t think of an easier way to eat or entertain. You cut the fruit, the cheese, and pour the wine. It is simple, yet satisfying.”

If only it were that simple. Pairing the wrong wine with your cheese and fruit can ruin the taste of the wine, and the cheese and fruits. Kevin Zraly, wine educator, and founder of the Windows of the World Wine School, says, “for me, a good cheese and a good wine will enhance the flavors and complexities of both.”

“Wine and cheese pairing has wide spread popular usage and yet people are often uncertain about what parings work together,” says Marjorie King, lead author of a wine and cheese pairing study based on scientific sensory methodology.

Karen says success lies in balancing fats, acid, and taste. She suggests serving lighter, fresh cheeses, such as chevre, brie, brine-soaked mozzarella, ricotta, blues, gouda or pressed sheep’s-milk cheeses such as manchego with light wines such as chardonnay, or syrah.

“Save the Stilton and really sharp Cheddars for Christmas. You want lighter, whether the cheese is buttery or tangy,” says Laura Werlin, author of “The New American Cheese” (Stewart, Tabori & Chang).

Serve cheese and fruits together on a traditional platter, or prepare a salad of fresh basil, mozzarella, peach and watermelon chunks topped with feta cheese and fresh mint. White wines pair better with cheese. And softer, fruitier wines tend to go better with cheese than dry wines.

“I tell red-wine drinkers to lighten up when drinking with fruit and cheese,” says sommelier Wendy Nadler. “You can have red, but just lighter varieties like pinot noir. You want wines with fruit flavors forward, and less tannin.”

To help you make perfect pairings, WinedIn.com offers a free service to match food, cheese and fruits with wine.  There is also information on How to Open a Liquor Store.

Another option for serving cheese and wine is to serve a soft cheese, such as brie, baked with jelly or preserve. For more flavor choose a unique fruit spread like kiwi fruit jam.