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Monthly Wine Spotlight - 2009 Chardonnay

Monthly Wine Spotlight - Peju 2009 Chardonnay & Handmade Truffles

Peju Monthy Wine & Chef Spotlight - Amy Reiley
 

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe!

This month, Peju winery friend - author, wine critic and leading aphrodisiac food authority Amy Reiley - pairs our newly released 2009 Chardonnay with her hand-made dark chocolate truffles. “It is slightly unorthodox, but I love how it works!” Reiley told us.  We invite you to try this unique pairing, and let us know how it tickled your senses by writing to info@peju.com!  Reiley’s “Fork Me, Spoon Me” recipe book is available in the Peju tasting room and www.peju.com.  Reiley is scheduled to unveil her newest recipe collection, “The Love Diet” at the winery during a Napa Valley Wine Auction event on June 3.

A little bit about our new vintage of Chardonnay…
Sourced from Persephone Ranch, which is located in a small sub-region of the Napa Valley, northeast of Saint Helena on the backside of Howell Mountain, the vineyard is a series of microclimates. With elevations over 700 feet, cooler morning and evening temperatures give us gorgeous Chardonnay fruit with crisp acidity, subtle minerality and a layered flavor profile. Whole-cluster pressed, the 2009 Chardonnay was barrel aged in 100% French oak and spent six months on its lees – 100% Chardonnay.

With light golden hues and a nose filled with granny smith apple, ripe pear, a hint of apricot and toasted macadamia nuts; this is a full bodied beauty. Layered and well-balanced, the lovely round mid-palate, from its time “sur lie”, fresh pear, butterscotch, toasted brioche and candied ginger flavors end in a long, creamy finish.

Peju 2009 Chardonnay
- paired with handmade Dark Chocolate Truffles

Download Recipe >
Courtesy of Amy Reiley, Chef, Author & Master of Gastronomy

HANDMADE DARK CHOCOLATE TRUFFLES
Makes approximately 12 Truffles

Ingredients           Amount

Premium dark chocolate*
Half and Half
Dried apricots
Cocoa powder for dusting

*You can use any dark chocolate bar or bittersweet baking chocolate to make this recipe, but we recommend using a chocolate that has at least 70% cocoa (it will tell the percentage on the label).

 

3 oz
1/2 Cup
2-3 Tbsp

Method

1. Grate chocolate or cut it into chip-sized pieces. (You can also use a   premium chocolate chip.)
2. Heat half and half over medium high heat to a near boil. (Don’t let it boil.)
3. Remove pan from heat and whisk in the chocolate, stirring until the mixture is completely smooth.
4. Cool in the refrigerator for about 3-4 hours (or overnight), until chocolate mixture has set.
5. Using a teaspoon, scoop cooled chocolate and form a ball, pressing 1 or 2 pieces of apricot into the center. (Don’t waste your time trying to form your truffles into perfect spheres. A slightly uneven surface screams, “I rolled these chocolates with my own bare hands for your pleasure.”) If the truffles wont hold shape, refrigerate chocolate mixture for another hour.
6. Cool the formed truffles in the refrigerator for about 5 minutes.
7. Roll each truffle in cocoa powder. Truffles will be soft but if they are so soft that the cocoa is absorbed, store in the refrigerator.

Truffles can be stored in a cool, dry place for up to 5 days.

 

Amy Reiley | Chef, Author & Master of Gastronomy - BIO

A passionate aphrodisiac advocate, Amy Reiley is one of the foremost-educated women in food and wine. In August 2004, she became the second American to earn the title Master of Gastronomy awarded by France’s culinary temple, Le Cordon Bleu.

While at Cordon Bleu, Amy rose to notoriety for her work in culinary aphrodisiacs. In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook, cementing her role as America’s leading aphrodisiac food authority. Filling a niche in the cookbook market, demand resulted in the book’s second edition less than two years later.

Through her company, Life of Reiley, Amy has found many avenues to promote her aphrodisiac knowledge and unique take on life’s “consuming passions.” The Eat Something Sexy website, www.eatsomethingsexy.com and Amy’s monthly e-newsletter, Amy Reiley’s Aphrodisiac of the Month are considered the online authorities on aphrodisiac food history and science.

But Amy’s culinary knowledge is not limited to aphrodisiac foods. In June 2005, Amy was singled out as one of the five best female wine professionals in the world of the year by France’s Wine Women awards.

As an internationally recognized journalist, Amy has shared her food and wine knowledge in such publications as Variety, Gault Millau; Daily Candy and Las Vegas magazine. She also writes a syndicated column, Woman on Wine, and serves on The Tasting Panel, (formerly of Bon Appetit magazine).

As the creator of Amy Reiley's Pocket Vineyard in 1999, Amy quickly established her place in this male dominated industry by introducing the world to the first comprehensive wine program for PDA’s. In 2001 she launched the companion program, Amy Reiley’s Pocket Gourmet, lauded by Newsweek as the first of its kind. Both the Pocket Vineyard and Pocket Gourmet were named two of Worth Magazine’s “must have” PDA programs in 2002.

Amy’s second book, Chile Aphrodisia by Rio Nuevo press, was released in June 2006. In addition to promoting both books, Amy speaks and consults on various food and wine topics. She divides her time between Las Vegas and Los Angeles, where she has designed a culinary classroom and test kitchen, providing industry innovators with a space in which to hold classes, tastings events and film/television shoots. In June 2010 she will be releasing her next book, The Love Diet, with co-author Juan-Carlos Cruz.

 

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2007 Cabernet Franc >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

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