Chow Bella

Andrea Volpi

You've probably seen the meme about wine and cooking: "I tried cooking with wine for the first time last night. After 5 glasses, I forgot why I was in the kitchen."

Even if this is you, have no fear.

General "cooking with wine" rules including things like "don't use cheap wine," or use a dry white wine if your recipe uses sugary vegetables like onions, carrots and tomatoes. Got it. But what do you actually make with wine? Lucky us: Andrea Volpi from Central Bistro was kind enough to share some wine based recipes with Chow Bella and answer some questions, too.

See also:
- Andrea Volpi's Pappardella Bolognese

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Robert S. Donovan via Flickr

We're constantly looking for reasons to make our way over to Lon's at the Hermosa Inn, a gem of a hotel with a kick-ass bar to boot. This summer, Lon's is offering a monthly wine-tasting series for everyone from vino newbies to those with experienced palates -- and all for the incredible price of free.

See also:
- Lon's at the Hermosa Meet-and-Greet with Chef Jeremy Pacheco
- 11 Great Wine Bars in Metro Phoenix

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By Aromaster (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Wine wording got you down?

Hey, wine lovers: Do the wine terms "minerality," "leathery," and "chunky" confuse you? If your answer is "yes" or "maybe," you are not alone, according to a new study. According to The Telegraph, a survey conducted for Laithwaite's Wine asked respondents to rank terms and phrases used to describe wine by relative usefulness.

Trying to convey the taste of a particular wine can be tricky, and it's not uncommon for producers and experts in the field to get a bit too creative when describing wine. Descriptions should help you understand how something you've never tried actually tastes and if you're going to like the wine.

See also:
- Arizona Wine at Devoured
- 11 Great Wine Bars in Metro Phoenix

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Photos from and Del Frisco's Grille

Easter means brunch and wine. Left: Luciano Frascarelli Jermann of Taggia and right: a Pinot Grigio recommended by Sarah Falconer, wine sommelier of Del Frisco's Grille /td>

We love drinking wine at Easter time. And we're not talking about communion wine. Easter is a holiday known for its amazingly diverse varieties of "brunch." This often includes everything from quiche and lamb to ham and fruit. Choosing a wine for Easter is not for the faint of heart.

So we asked Valley restaurant chefs and wine experts to weigh in on what to purchase. If you're attending an Easter meal as a guest, wine is a totally appropriate gift for the hosts.

Joe Busone is the owner of a locally owned neighborhood gem Fired Up Grill. Busone says, "A lighter style of Malbec works well with lamb because the acidity cuts through the fattiness, while the sweetness of meat works in harmony with the fruit. I would also serve the combination of Red Bordeaux for a more rustic taste on the simple cuts of lamb including loin chops and racks of lamb. For Easter ham dishes, I would serve a fruity yet dry, Riesling with a rich texture."

See also:
- Easter Brunch Roundup
- 10 Easter Dining Options at Metro Phoenix Restaurants

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Courtesy of LGO.

White sangria from LGO, one of their most popular drinks.

Not that there's ever a bad time for sangria, but sunny days and warmer temperatures mean that you might want to perk up your wine with some fruit, brandy, and other delicious sweetness. We asked three Valley restaurants to give up their amazing in house sangria recipes and tips (Did you know you can add vanilla?) to ensure your next patio get-together includes the best sangria.

Chef Mel Mecinas at the Four Seasons in North Scottsdale notes that that the fruit you use should be very ripe. It gives a great flavor to the sangria. A bit of bruising is not bad and he recommends you visit farmers markets for the freshest ingredients, and to mix it up based on what is in season. See his recipe for "Southwest Sangria" and other recipes after the jump. You may want to find a whisk and a pitcher quickly.

See also:
- Talking Stemware with Paola Embry
- Matthew Weston of the Royal Palms in Phoenix Talks Dessert Wines

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Pavle Milic knows his way around a bottle of Arizona wine, so when he graciously offered to give us the rundown on the local wine showcased last weekend at Devoured, we jumped at the chance. Full disclosure: As co-owner of FnB in Scottsdale, Milic serves AZ wine and he's in the process of making his own wine for the first time with the help of the folks from Dos Cabezas.

I'm sitting in the backseat of a car, two people in the front, and I'm drinking champagne through the cork of a bottle as we pass Bunt High School in Brooklyn. The two people in the front are lawyers. One turns and says to me, "What are you doing drinking through the cork?" and I say, "I'm bunting."

See also:
- Devoured 2013 in Photos
- Sunday at Devoured 2013: Decadent 'Til You Drop
- Maynard Keenan, Sam Pillsbury, Todd Bostock and other Wine Experts Give Pavle Milic Advice on Designing Wine Labels -- and Pavle Finally Names His Wine

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Courtesy of MMA.

Left: Paola Embry, right: glasses by Schott Zwiesel

Sommelier and Wrigley Mansion CEO Paola Embry told New Times last March that "The wine is one of my favorite parts of the job." It shows. The Chilean wine expert is also co-owner of Christopher's and Crush lounge, which has earned the Award of Excellence" from Wine Spectator Magazine for their extensive selection of wines.

Embry serves as wine director for Christopher's, Crush Lounge, and the Wrigley Mansion, so we asked Embry to share her expertise on stemware, sharing what brands to buy, how to "turbo charge" your wine and what "The ONE" is.

See also:
- Carefree Station, North, and Other Phoenix Area Restaurants Update Wine Lists for the New Year
- Geordie's at Wrigley Mansion Re-Opens for New Season With New Chef

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From: azlta.com, anderson-adv.com, FnB's facebook page.

Get ready to imbibe this spring...

Approximately $75 will get you quite a bit of wine this spring in the Phoenix area. If you're willing to plunk down the funds, there are three unique wine events coming just as warmer weather rolls in. Whether you're looking for something large with a "scene" or a more intimate affair you'll want to make plans now because spring is around the corner. From local wines and boutique wines to chef's favorites and well known names, we bet one of these is worth your while.

See also:
- Carefree Station, North, and Other Phoenix Area Restaurants Update Wine Lists for the New Year
- Last Night at AZ Wine & Dine: Balsamic-Braised Short Ribs, Salted Caramel Chocolate Lollipops, and Much More

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From BevMo!'s website.

Overwhelmed? Don't be!

We love shopping locally, but let's face it: There are times when you find yourself in a national chain shopping for wine. It's overwhelming to take in aisles and aisles of choices and it seems there's always a sale going on. Here are five tips to help you come home with a winning wine. Er- wines.

See also:
- AZ Wine Merchants Included in Food & Wine's "25 Places to Drink Wine Now"
- Masters of Wine: The Test

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FirstPressArizona.com

Wine auctions are even more fun when you've had some wine.

For $250 a person, you're probably wondering what is in store at the First Press Wine Auction on February 16 at the Montelucia Resort. If the 5-course dinner and paired wines sound predictable you should know that you'll also get to preview distinctive wines and live auction lots and silent auction items will be open for bidding. Thirty wineries will be hosting tables, so the wine should be amazing.

Funds raised will benefit Friends of Public Radio Arizona and KJZZ's Youth Media Center. Here's a preview of some of the auction items.

See also:
- Masters of Wine: The Test
- Post-Peter DeRuvo, Montelucia Picks Up Michael Cairns as Executive Chef

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