Treasure Chest

Three Great Basic White Grapes Riesling 50 60 people love riesling for its sweetness 80 90s people don't like sweet wine and changed to Chardonnay Later enginerred to dry riesling Sauvignon Blanc Tiny grapes with concentrate flavor Made them hard to gow by not watering much and roots has to grow deeper Crisp Acidity Dry Fruityness Pineapple Brightness Fresh Light Good to drink before eating to wake up the platelet Chardonnay Creamy as in texture Buttery as in rounded rich flavor Malolactic - 2nd fermentation during which bacteria  convert malic acid into the gentler lactic acid Three Great Red Grapes Pinot Noir (pea nor wa) Red cherry to dark cherry Red plum to Black plum Peppery Earth tone Most difficult to grow and to make Merlot (mer low) Red Plum Hard Cabernet Sauvignon Famous French Taning taste Fermentation is yeast converts the grape sugar into alcohol  amd carbon dioxide.  Stopping fermentation  early leaves sweetness in the wine.

Italian Chicken Ingredients: 2 Tsp of EVOO Salt, Pepper and Chicken Broth Powder to season Chicken Legs 4 Chicken tight (dark meat) 2 strips of chopped Bacon 1/2 sliced Onion 1 can of Tomato with juice 1 Tsp of Tomato Paste 1 box of thick sliced Mushroom 3 cloves of crushed Garlic 1 stock of diced Celery Some Celery Leave for garnish (optional) 2 cups of Dry White Wine ( Pinot Grigio ,  Sauvignon Blanc , and Unoaked Chardonnay) 1 tsp of Sugar 1 tsp of dried Oregano 1 Bay Leaf 1 branch of Rosemary Dashes of Red Pepper Flakes (optional) Instructions: Preheat Oven 350F Season chicken legs with generous salt, pepper and chicken broth powder Drizzle EVOO to coat the chicken legs Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready Add the chopped bacon in to stir fried Add chicken legs is sear both side for golden color for about 3-4 mins each side Turn heat to medium low heat and garlic, onion, celery, sugar Season with salt and pepper Stir

Basic Pizza Sauce Recipe courtesy Don Pintabona Ingredients : 1 can (28-ounces) whole peeled tomatoes, in juice 1 small white or sweet onion, finely diced and minced 1 clove garlic, peeled and minced 3 to 4 fresh basil leaves 1 teaspoon dried oregano Pinch salt Pinch fresh ground black pepper Pinch sugar, optional 2 tablespoons olive oil, to saute Instructions : Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands,  Leaving them just a little chunky. In a heavy bottom 2-quart sauce pot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Edition:  Blend the content into pure liquid (optional) Optional:  Add a touch of sugar if