Happy Father’s Day to all the dads and grand dads everywhere! And since I qualify in both categories, I put in my request for a Father’s Day meal a few weeks back. As a matter of fact, I actually cooked the delicious dish I am sharing with you today back then. I want it again!

I know, I know… most of you guys out there in father land are probably going to be celebrating our day by eating a large piece of cow meat. And while I might just fire up the grill this afternoon for an accompanying rib eye, I’m definitely going to make my mushroom and pea pappardelle pasta dish the centerpiece of this hallowed holiday.

So if it’s too late for your chef de cuisine to change the meal plan today - or to add to the holiday menu - hang on to the recipe below because it is a WINNER! But whenever you decide to try the dish, be advised that while I would opt for a full-bodied white wine to pair it with, you could also accompany it with a silky red.


Here are my white and red wine suggestions for this exquisite pasta dish.

2016 Mastroberadino Fiano di Avellino ($30)- One of the characteristics of this white wine from the Campania region of Italy (in the hills above Naples) is the nutty, round and rich flavors of Fiano. It also has some citrus and mineral notes and should be a perfect match to the complex flavors in the pasta dish. If you can’t find Fiano, you can substitute it with a white like friulano or even a rich chardonnay.

2016 Allegrini Valpolicella Classico ($17) – This lighter-styled, silky red is full of fruit forward and ripe cherry flavors. It is perfectly balanced and refreshing with enough acid to be a counterpoint to the richness of the pasta.

Mushroom and Peas Pappardelle
One pound of pappardelle pasta
One half pound of mixed mushrooms (shitake, oyster, baby portabella, etc.)
Three ounces of extra virgin olive oil
One tablespoon of butter
One small Vidalia onion and one clove of garlic
Four ounces of green peas (preferably fresh spring peas)
One-half cup of chicken stock
Three ounces of dry white wine
Three tablespoons of heavy cream
One tablespoon each of kosher salt and freshly ground black pepper
One tablespoon of chopped Italian parsley
One teaspoon of red pepper flakes (optional)
Eight or ten cherry tomatoes

Grate one-half pound of Parmigiano Reggiano (or other good grating cheese)
Slice tomatoes in half and thinly slice the onion and garlic
Shuck fresh peas or thaw out frozen green peas
Clean mushrooms with a damp cloth and slice into quarter inch pieces
Sauté onions in olive oil and half the butter until translucent
Add peas, mushrooms and garlic to sauté pan and cook for about three minutes
Pour in chicken stock and white wine and cook for about five minutes
Turn heat down to simmer
Add pappardelle to boiling water and cook until al dente
Drain pappardelle reserving one-half cup pasta water
Add pasta to the simmering mushrooms and peas
Add the remaining butter and pour in heavy cream and pasta water
Sprinkle in the salt, pepper and red pepper flakes
Add the cheese and toss the mixture until it’s all integrated
Sprinkle parsley and more cheese on each plate of pasta
Serve immediately

Buon Appetito!

I spend a considerable amount of time cruising around our town and state in search of the perfect dining experience. Of course, an essential component of any excellent meal is an appropriately matched wine that is reasonably priced.

We are blessed in the Kanawha Valley to have several fine dining establishments with very good wine lists. I am always on the lookout for those eateries that understand the importance of wine and attempt to craft a list that complements their specific menu.

So today, I’ll report to you on the best wine restaurants in West Virginia as rated annually by The Wine Spectator magazine. Wine and food lovers in our state should be proud to know that eight West Virginia establishments are among those receiving the lofty honors in 2018.

According to the magazine, Wine Spectator’s restaurant awards program recognizes places whose wine lists offer interesting selections, are appropriate to the cuisine and appeal to a wide range of wine lovers. To qualify for an award, the list must present complete and accurate wine information and it must include vintages and appellations for all selections, including wines by the glass.


The three categories of awards are: “Awards of Excellence;” “Best of Awards of Excellence;” and the “Grand Award.” Only 2453 restaurants across world have received the “Award of Excellence,” including six restaurants in our state. Two other WV restaurants received “Best of Awards of Excellence. ” That’s quite an honor since only 1215 restaurants on the planet achieved that distinction. And only 91 restaurants around the world received the highest honor. Unfortunately, none are located in our state - yet.

The state restaurants receiving “Awards of Excellence” are: Bridge Road Bistro; The Chop House; and The South Hills Market and Café – all in Charleston; The Wonder Bar Steakhouse in Clarksburg; Provence Market Café in Bridgeport; and Sargasso in Morgantown. The two restaurants that received “Best of Awards of Excellence” designations are: The Greenbrier’s Main Dining Room in White Sulphur Springs and Spats Restaurant in Parkersburg (at the Blennerhassett Hotel).

The Wine Spectator recognition is a special tribute to the winners in the Mountain State, and we lovers of wine should do our best to patronize these restaurants. We should also encourage our other favorite eateries to upgrade their lists and/or submit them to the magazine for future consideration.

Here in Charleston, one restaurant that should considering entering their wine list for a Spectator award is Laury’s. Not only do they have some of the best food in the city, but they also have the most comprehensive and reasonably priced wine list too. Other restaurants in town that should consider submitting their lists are: The Block; Paterno’s At the Park; Noah’s Restaurant and Lounge; Bricks and Barrels; and The Barge Restaurant.

Restaurants wanting to have their wine lists evaluated by The Wine Spectator for a possible award should contact the magazine at www.winespectator.com on the criteria for each award level. Applications must be submitted Dec. 1, through Dec. 31, 2018 for consideration.

In my last column, I listed eight West Virginia restaurants that received special recognition from the Wine Spectator Magazine for their exceptional wine lists. It turns out, though, that there were eleven.

The three I left out are the Bavarian Inn in Shepardstown (which received a “Best of Awards of Excellence”) along with Savannah’s Restaurant and Bistro in Huntington and Final Cut Steakhouse in Charles Town- both of which received “Awards of Excellence.”

One of the most important Latin phrases I learned as an altar boy at St. James Catholic Church in Clarksburg some 60 years ago was “mea culpa.” Strictly translated into English mea culpa means “through my fault.” In a prayer called the “Confiteor” at the beginning of the Catholic mass, parishioners repeat, “mea culpa, mea culpa, mea maxima culpa” as a way of repenting for their sins.


During a lifetime full of embarrassing blunders, I’ve had to invoke that phrase much too often, and I was about to use it today to beg forgiveness for the egregious error I made in my last column. But before I dawn my sackcloth and ashes and seek your forbearance, there is more to the story.

When I went online to the Wine Spectator site to determine which WV restaurants achieved the award designations, only eight eateries were listed, and those are the ones I wrote about in my last column. However, the print edition of the magazine, which must have come out after the online story, lists eleven.

So yes, I screwed up, but I had some help. And while I’ll say mea culpa, mea culpa, I ain’t saying mea MAXIMA culpa!

                                                                                  ***
I have tasted some excellent wines recently that you may wish to seek out. The first two wines listed below are from the Languedoc region of southern France and were presented at one of the Capitol Market Wine Shop’s recent tastings. Trying to pronounce theirlong names will make you thirsty – but that’s a good thing.

2016 Chapoutier Bila-Haut Cotes du Roussillon Blanc ($14) – This blend of grenache blanc and grenache gris has some surprising heft to it. The wine has aromas of citrus and slate-like minerality with flavors of ripe pears, anise and toasted almonds. This would be a treat to pair with a grilled, rich, white fish like grouper or Chilean sea bass.

2017 Chateau Coupe Roses Bastide Minervois ($16) – This was a total and very pleasant surprise! Zinfandel-like, this blend of grenache and carignane is full of ripe blackberry flavors with spicy black pepper notes. It is round and rich, yet has a nice dollop of balancing acidity. Try this with barbecued baby back ribs slathered with a Kansas City-style sauce.

2014 Montefalco Sagrantino ($40) – From Umbria just north of Rome, Sagrantino is a rich, medium-bodied wine and is also the name of the grape from which it is made. Ripe black cherries, tea and hints of smoke characterize this tannic red. I would advise decanting it for at least an hour before drinking. This would be a delicious accompaniment to veal osso buco.

It’s Labor Day weekend and I’m smiling ear to ear.

Why? Well, it’s almost fall and that means football season has arrived, leaves on the trees will soon be painting our beautiful mountains with a palette of autumn colors and, best of all, the harvesting of wine grapes is in full swing.

In my little corner of the world, the harvest also means a few hardy souls will join me in transforming some of those grapes into wine right here in West-By-Golly. As a matter of fact, this old geezer has been making wine each fall since 1977.

Since I’m not a formally trained wine maker or a chemist, I have learned from other more experienced amateurs how, for example, to use my eyes, nose and taste buds to determine how to coax the best from the grapes or juice I’m fermenting. I’ve also come to the conclusion that a good home wine maker is, first and foremost, a good steward (i.e., keep equipment clean, the barrels topped up, don’t use too much sulfite, etc.).

 

Over the years, I have used a number of different varietals to make wine, including cabernet sauvignon, cabernet franc, merlot, syrah, petit sirah, grenache, zinfandel and sangiovese. And yes, I am an amateur, but I’m also serious about trying to capture the best possible flavors from the grapes or juice I buy. So, assuming that I acquire reasonably good grapes, I can usually produce a very drinkable wine.

And while I’ve made a lot of good wine over the years, I know most of you will never engage in the process of producing your own wine. So, today I’m going to recommend several wines that will complement your enjoyment of fall. Whether you’re tailgating before that big game, enjoying a hike in our majestic mountains or picnicking in your back yard, you might give these vinous lovelies a try.

2017 Chateau Ferry Lacombe Mira Rose’ ($18) – Ripe strawberry flavors highlight this dry rose’ from Provence in southern France. Pale orange in color, this wine is round, yet has excellent balance and would be a superb accompaniment to a cheese soufflé’.

2017 Izadi Blanco Rioja ($20) –From Rioja in northern Spain, this white, comprised of 80% Viura and 20% Malvasia, was barrel fermented for three months in French oak and features flavors of ripe apples and citrus. Round and ripe, it would be excellent paired with Paella or grilled monk fish.

2014 Collefrisio Confronto Bianco ($36) – This Italian white from Abruzzo in Italy is a chardonnay-like blend of pinot grigio and pecorino (the grape not the cheese) that is a rich and round, medium to full bodied wine. With almond and brioche nuances, this white would be a perfect match to veal saltimbocca.

2015 Zenato Valpolicella Superiore ($17) – From the Veneto region in northern Italy, this Valpolicella is a delicious quaff with flavors of ripe cherries and spice. This medium-bodied red would make a great accompaniment to chicken grilled and basted with a sweet barbecue sauce.

2015 Domaine Lafage Bastide Miraflors Rouge ($17) – This blend of syrah (70%) and grenache (30%) is a ripe, inky, purple mouthful of wine with smoky, blackberry flavors. Silky and smooth, this French red from Languedoc needs to be paired with a full-flavored meat dish such as smoked beef brisket.

2015 Argiolas Costera Cannonau di Sardegna ($20) – From the island of Sardinia, this ripe grenache has fruit-forward flavors of dark cherries and black pepper. Aged in French oak, drink it with grilled Italian sausage and fried (sweet) bell and (hot) banana peppers.

It's almost Columbus Day and in a tribute to that intrepid (if flawed) explorer, and to all things Italian, I will share with you a simple, but exquisite, recipe for making the perfect marinara sauce.

But first, let’s take a candid look at Christopher Columbus. Columbus spent most of his adult life trying (unsuccessfully) to convince the Italian government to underwrite a voyage to India where he promised to procure all manner of exotic spices. Undaunted, Columbus then went to Portugal where he lobbied King Ferdinand and Queen Isabella.

He pestered the king and queen so relentlessly that they finally gave in, secretly hoping that he, along with the Nina, Pinta and Santa Maria, would sail out of their lives and off the end of the world – which, of course, was flat back then.

You have to give it to Columbus, though. He was persistent and ultimately successful. But you also have to admit he was directionally challenged. Here’s a guy who traveled west to find a quicker route to the east and ended up discovering north…. AMERICA? But thanks to Columbus, my Italian grandparents also took the voyage from Europe to America, and I exist because of them - and him.


I have a multitude of wonderful memories of my Italian-American family, and of growing up in the North View section of Clarksburg. One of my most cherished and enduring recollections, though, is of my Grandma in her kitchen, lovingly making her delectable marinara sauce. The recipe below is a close approximation of her simple, yet delicious, creation.

One quick note about wine pairings with pasta marinara: You don’t necessarily need to use Italian wine. Any medium to full-bodied red will marry nicely with the spicy tomato sauce featured below. Here are two wines – one from Italy and one from France, you might consider.

2015 Domaine Lafage Bastide Miraflors Rouge ($17) – Composed of 70% syrah and 30% old vine grenache, this southern French red has loads of ripe blueberry and blackberry flavors. It is also spicy and a perfect match to the flavors in the marinara.

2014 Castello Di Albola Chianti Classico Riserva ($22) –This medium-bodied red has scents of new oak, and is an elegant and ripe sangiovese-based wine. Paired with Grandma’s marinara, the combination is truly simpatico.

Grandma’s Marinara
Two 28-ounce cans of San Marzano Italian whole tomatoes
One medium onion diced
One red bell pepper and one carrot diced
One hot Hungarian banana pepper diced (optional)
Four cloves of minced garlic
Two ounces each of fresh chopped basil and Italian parsley
One tablespoon of kosher salt
One teaspoon of coarsely ground black pepper
One-half teaspoon of ground cayenne or red pepper flakes (optional)
One-quarter teaspoon of dried oregano
One-quarter cup of extra virgin olive oil
One medium sized Hollywood pork boneless rib
One-quarter cup of Balsamic vinegar
One pound of linguini or fettuccine pasta
One half cup of grated pecorino romano cheese
One cup of grated parmesano reggiano cheese

How to:
Sauté the pork rib in olive oil in a large pot until browned on all sides
Remove pork from pot, add onions, peppers, carrots and sauté until translucent
Add garlic, salt, black pepper and dry oregano to pot
Open cans of tomatoes, add to pot and use a large fork to break up tomatoes
Add the fresh basil and parsley along with cayenne or red pepper flakes
Add Balsamic vinegar, pork rib and pecorino romano to the sauce
Cook over medium heat for 1/12 hours, stirring regularly
Place pasta in boiling water, cook until al dente and drain in a colander
Add half the marinara and all the pasta to a large sauté pan
Over low heat toss the pasta in the marinara to mix completely
Plate immediately adding more marinara sauce
Top the pasta marinara with grated parmesano reggiano