Sauternes

Sauternes [pronounced "saw-turn"] is a French dessert wine from the Bordeaux region that I call "Liquid Gold". This stuff is just heaven to drink. If you haven't tried it, I highly recommend getting a glass if you ever see it on the dessert menu in a restaurant. We always keep a small stock in our house for entertaining friends - it's a great way to end a wonderful meal.

I first had Sauternes with some sauteed Foie Gras - a classic match (this was the first time I had foie gras as well) at a restaurant called Chapeau in San Francisco many years ago. It has a smooth honey flavor with some peach and apricot notes. I think it's also great with some intense cheeses (like blue or roquefort) as well for dessert.

It can be pretty pricy, but since you serve just small portions of this, a half-bottle is enough for a table of 4-6. But, don't cheap-out. Good Sauternes is totally worth the investment (I don't recommend buying the half-bottles under $48-50, and look for ones that have a nice deep golden color). Be sure to serve it chilled. Cheers!

Blue Cheese-topped Balsamic Figs

These are little bites of heaven, and especially great when figs are in season in California (just hitting now!) The perfect balance between savory and sweet, they are a great pairing with wine and cheese.

Ingredients:
Fresh figs
An aged Balsamic vinegar (10-15+ years) or better yet, Balsamic glaze (can get it in a bottle at Whole Foods)
A nice wedge of blue cheese (not crumbles)

Directions:
1. Slice figs in half, from stem to base and place on a pretty serving platter.
2. Top each fig half with slices of the blue cheese
3. Drizzle cheese-topped fig halves with the Balsamic glaze or aged vinegar.

High-class Grilled Cheese Appetizer

There is a wine bar in Culver City, CA that offers a truffle oil grilled cheese appetizer that is absolutely fantastic with a nice glass of wine after work. We've revamped that concept into our own version that we call "High-class Grilled Cheese". The secret is white truffle oil combined with a yummy flavored artisan bread. The oil, in particular, turns anything into a decadent treat with just a few drops.

Ingredients:
Rosemary Olive Oil Artisan Bread (the kind that comes in the paper bags in the bakery section of the grocery store)
Havarti Cheese
White Truffle Oil
A little bit of butter or margarine

Directions:
1. Slice the bread into 1/2-inch thick slices
2. Like making normal grilled cheese, slather the outsides of the bread with a bit of soft butter or margarine (I like Brummel & Brown, myself)
3. Drip just a few drops of while truffle oil on top of the buttered slices and spread the oil evenly over the butter itself (a little goes a long way!)
4. Place some sliced havarti cheese in between two bread slices with the butter facing out, so the cheese fills the whole bread from side to side, and the dry sides are touching the cheese (ok, you probably already knew this part)
5. Place the sandwich in a heated panini press until golden (or cook the sandwich the old-fashioned way, on a heated fry pan.) If using a fry pan, flip the sandwich over after a couple minutes so the grilled cheese is golden brown on both sides.
6. Remove from the press or pan, let the sandwich cool for a minute or two, then slice from the top of the bread to the bottom, into 1 1/2 to 2 inch strips (if serving as an appetizer for guests.) Makes a perfect 2-3 bite snack!