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Lindi Kauer: You were going to law school in Texas before you dove into the wine trade.  What kind of law were you studying or did you want to specialize in when you graduated?

Kevin Holt: I actually had no idea.  To be honest with you, I was in law school for the lack of anything better to do with a degree in English.  I never had any pressing desire to be a lawyer, it just seemed like, with a degree in liberal arts, what do you do?  I didn’t want to become a teacher, so I thought “oh that would be cool, I could be a lawyer.”  I actually liked going to school.

The law school experience was interesting, it was hard but what happened was the summer after my first year I took a clerkship in a law firm – as most people do – and I just decided that I really didn’t like the work.  There is nothing wrong with it necessarily, I don’t have anything against lawyers I just didn’t want to do that for the rest of my life so I decided to go a different way.

LK: So what happened at the wine shop to make such a huge change in your original career decision?

KH: Well, I got that job on the strength of what little I had learned in a wine appreciation class that a friend of mine twisted my arm and made me take when I was an undergrad.  I just thought I would do that for a while until I figured out what I wanted to do with myself.  It’s the thing that happens to pretty much everybody that’s in the wine business in one way or another, it just took a hold of me and wouldn’t let me go.  I tasted and I read and I read and I tasted and I worked with the customers there and I made friends and had great dinners revolving around wine and it just turned out to be that that’s what I wanted to do.  I thought I might work there for 6 months or so and I was at that first shop for 4 years.  I obviously changed directions later but I just found wine endlessly fascinating in a way that nothing else had really been for me at that point in my life, and I just felt that this was what I wanted to do.

LK: Wine does have a way of capturing people doesn’t it.   I even think sometimes, “Maybe I’ll make wine someday…”

KH: You know, I didn’t think about being a wine maker for a long time either. It didn’t really occur to me that it was something I could do or that I’d be good at.  I mean a big part of the reason that I majored in Liberal Arts the first time I was in college was because I THOUGHT I didn’t like or wasn’t any good at science.  Turns out it wasn’t true, but I didn’t find that out until later.  So, it wasn’t until I had been working in retail for a while – I got a job for a wholesaler in Dallas and it was during that year that I was with them, we took a trip to Northern California to visit a number of our winery suppliers.  I was born in Southern California and that was the first time I’d ever been in Northern California.  And it was certainly the first time I’d ever been in (what I would call) a real winery.  I mean, I had been to a winery in Texas – no offense but that didn’t really strike me as being the real deal.  I was blown away!  It was one of those things where “being there and going to different places and talking to people and seeing what it was really all about” that it occurred to me that this is something that I can do too.

I’m sure you’ve been in wineries – there is just something about the way a winery smells. . . for those of us that have the right gene I guess – it just takes you over.  The funny thing is that every time I give a tour now, the first thing that happens when people walk into the cellar is they say “Oh that smell!”  But you know what – I don’t even notice it anymore!  It’s just that way it happens. . . I guess it just becomes the background.  It’s not like my sense of smell is diminished, I smell things that I want to smell when I’m evaluating wines but that sort of background pervading aroma that you get in a barrel room it just. . .I mean, I can smell it if I think about it but it’s not the first thing that hits me when I come into work.   Its just part of what I do now and it was a big part of how I decided I wanted to do this.

As soon as I got back from that trip I began plotting and scheming. Basically, “OK, how can I get out there and how can I make this work.”  I knew it would require going back to school in a pretty serious way, but by that time I was ready to be serious about it. In Dallas I met the woman I would eventually marry and the two of us came out here together.  I got yet another job at another wine shop here and then in the meantime I went to school at night, taking all those science classes I had avoided like the plague the first time I was in school in order to qualify for the graduate program at Davis. And low and behold it turned out I was actually pretty good at it! All the chemistry and physics and microbiology and all the things that are required.  I did well enough and got accepted into the grad program and two years later I was working making wine.

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The Holidays are a great time for families to come together.  My fondest memories of this time of year are some of the great meals my mom creates.  She continues keeping the family together with her incredible cooking and I have her to thank for my passion in the kitchen.  With holiday entertaining on the front of everyone’s mind, I’m sharing a few special dishes that are fairly low impact in the kitchen, but receive generous praise at the table.

For the first course I take great pleasure in serving these small bites.  My idea stems from a dish served at the Patit Creek Restaurant in Dayton, WA.  The mixture of sweet and salty pairs incredibly with this sparkling wine.

This pairing is sure to get everyone into the holiday spirit.

24 whole Dates – pits removed
3-4 oz Chevre
8 pieces uncooked bacon – cut into thirds

1. Carefully cut the date open – like a hot dog bun.
2. Using a spoon, and your fingers fill each date with approx. 1 tsp of the chevre – or more if it will fit!
3. Wrap each stuffed date in a piece of the bacon, and secure with a toothpick
4. Broil the bacon wrapped Dates until the bacon is cooked – approximately 10-15 minutes.

In some of my culinary pursuits, I stumbled across a similar recipe where the dates are stuffed with chorizo. Swap chorizo for the chevre, OR serve a combination of chorizo-stuffed dates and chevre-stuffed dates to really spice up your holiday get-together.

Now, on to the main course. This stuffed meat and cheese pastry is one of my favorites and though it may seem a bit unconventional, the final product will leave you with a feeling of a true culinary artistry. The savory flavors are perfectly matched by a bold Syrah, such as Tertulia Cellars – Les Collines Syrah.

1 lb sliced ham (lunch meat)
1/ 3 lb sliced hard salami
1/2 lb fontina – grated
6 oz cream cheese
6 oz chevre
1.5 lbs  ground bison (or ground sirloin) browned and drained
2 6 oz packages baby spinach
2 eggs
2 slices fresh bread cubed
2 TBS flat leaf parsley chopped
10 cloves garlic minced
Pastry for 2 pie crusts
1 TBS olive oil
salt and pepper to taste
dash of Nutmeg

NOTE:  I use a 9″ Springform Pan – if you have a 10″ you may have to increase the amounts of salami, fontina, and chevre/cream cheese mixture.

1. In a large skillet brown the ground meat, season with pepper.  Add onion and 4 of the minced garlic cloves, cooking until onion is transparent.  Add the parsley and bread cubes. Set aside.
2. In the same pan over med-hi, heat 1 TBS olive oil.  Add the rest of the minced garlic and cook for one minute.  Add all of the baby spinach and 2 TBS water.  Cover for 1 minute. Then uncover and stir – once it’s bright green and wilted remove it from the heat and let cool for 10 minutes.
3. Add about 1/2 of the beaten eggs to the spinach and stir.
4. If using homemade pie crust or purchased pie crust, utilizing 2/3 of the dough a floured surface and rolling pin: form into a ball and roll out to 16″ circle about 1/8″ thick.  Carefully place in a 9″ Springform pan.  With fingers lightly press into bottom and sides of pan. Trim edges to be just higher than the edges of pan.
5. Beat both eggs.  Brush bottom of pastry crust with egg.
6. Using 1/2 the ham cover the bottom of the pastry, overlapping slices.
7. Spoon in the ground meat.
8. Top with spinach and egg mixture.
9. Spread the grated fontina over the spinach.
10. Layer the salami slices on top of the fontina.  Overlap to cover the cheese completely.
11. Preheat oven to 375 degrees.
12. Mix the chevre and the cream cheese.  Add a dash of nutmeg.  Spread this mixture on top of the salami.
13. Layer remaining ham over the cream cheese mixture.
14. Using your remaining pie crust, roll into a 9″ circle.  Cut design out of center. Place over filling in the pan and press/crimp edges to seal.  Brush top of pastry with remaining egg yolk.
15. Bake at 375 for 1 hour.  When removed from the oven, tent with foil and let cool for 5-10 minutes.   Carefully remove the “springform.”

Serves 8-10

No holiday entertaining would be complete without a sweet finish – and chocolate mousse paired with Cabernet Sauvignon is the ultimate end to a delicious meal with family and friends.

During the holiday season, there are a myriad of events and get-togethers, all of which call for a delicious glass of wine. It’s about that time – time to stock up on holiday wine.

Alas, your holiday gift-giving list just keeps growing and you’re on a budget. Don’t despair! You can find amazing holiday wines under $20 a bottle, keeping your holidays jolly without cutting the naughtier folks off your list!

Here are some suggestions of great holiday wines under $20 for any occasion – and I’ve even included some of my favorite holiday wine traditions.

First, there’s the holiday open house.

When I was younger, my mother would pay me $5 an hour to play Christmas songs on the piano while church members, family and friends would descend on our heavily-decorated home and eat all of our cookies. My little brother was responsible for delivering me an assortment of cookies throughout the course of the evening so that I wouldn’t miss out.

Now that I’m a bit older, I’m off the piano keys and in the role of hostess. Tasty appetizers and delicious wine pairings are served at my holiday open house – and here are few favorites that fit the bill without breaking the bank.

Tasty appetizers and delicious wine pairings

Hosmer Winery Sparkling Wine
This delicious sparkling wine
is paired perfectly with
saltier appetizers!

Balboa Winery Cabernet Sauvignon
Chocolate, cheeses, and Cabernet
Sauvignon, oh my! I love to pair this
luscious cab with these finger foods.

Forth Vineyards Late Harvest
Sauvignon Blanc
Rather than spend my day in
the kitchen baking, I serve liquid
dessert. This little delight from Forth
Vineyards is a sweet finish to a
holiday shindig!

Trimming the tree
Last year was the first year I had my own Christmas tree in my very own house – and I’ll admit, I listened to the RatPack Christmas album at full volume and sipped the bubbly while decorating. I am a whirlwind of arms, legs and tinsel when I get into it, so this year I’m helping to spill-proof myself with sparkling wine… in a can!

Wrapping gifts
Every year, our family commits to “keeping it small this Christmas.” Then Christmas morning rolls around and there are a zillion gifts under the tree. I myself am guilty of going a little over-board, which makes for a full evening of wrapping gifts when everyone’s out of the house. A sweet gift-giver deserves a sweet bottle of vino – and Solis Winery is just the ticket!

What are your holiday wine traditions? What will you be sipping this holiday season?

Here at AmericanWinery.com we’re always trying to help your shopping experience when it comes to the world of wine. With the holidays rapidly approaching, here are some great stocking stuffer ideas to make your online shopping a little easier and a lot more savvy.

Cork USB Memory Stick

* Let’s face it, you’re on the internet reading a blog right now; it’s safe to say you can handle technology. Perfectly sized technology that is both practical and wine-related are these great USB memory sticks shaped like a cork! Hand-made in the UK and ranging from 1GB to 8GB, these little guys start at $74 and can be shipped worldwide.

Ceago Vineyards Late Harvest Semillon

* Certified Biodynamic winery, Ceago Vineyards, make a 100% Late Harvest Semillon dessert wine that packs in the flavor. Aromas of pineapple, papaya, and nectarine will entice you while flavors of white peach, honey suckle and persimmon ensure delicious accompaniment to any holiday feast. Limited to only 235 cases, get yours quick!

The Wine Pocket

* The wine pocket was made by designer Josh Jakus. Besides its great visual appeal, it also cuts down dramatically on the amount of materials used (it’s one piece of factory excess wool felt) and the labor involved, hence you’ll look a lot cooler being green and stylish at the next social gathering. The wine pocket folds down flat and expands to fit most all bottle sizes and at $29 it’s also a great deal!

Boyd’s Cardinal Hollow Winery Sweet Cherry Wine

* Perfect for the holiday season is the double-gold medal winning Black Forest dark sweet cherry wine with chocolate. Absolutely delicious!

Wine Identification Tags

* Whether you’re trying multiple wines or at a party with a lot of wine drinkers, these waterproof and colorful wine tags are a great way to keep each wine separate. With twelve different sayings (one set focused on euphemisms for drunkenness like tipsy, woozy, light-headed, unglued, etc.) in each set, and for only $6, this is a humorous way to lighten any wine-tasting event.

Long Creek Winery Estate Syrah Port

* This delicious Syrah Port has been patiently waiting for three years in oak barrels for you to take it home and enjoy it’s intense fruit flavors and long, smooth finish. Great when served after dinner or alongside any chocolate indulgence

Genie Wine Bottle Stopper

* For those times when you aren’t looking to imbibe a whole bottle of wine, here’s a cute little genie who’ll keep your wine fresh and guard it from suspicious characters.

The best thing about homemade Cranberry Sauce is the fantastically fresh flavors.  I love the combination of tart and sweet!  With some added sugar and the right spices everyone will think you spent hours on this – when really it takes just a few minutes!

1 package fresh cranberries (12-16oz)
1/2 cup sugar
2 TBS crystallized ginger
1 lemon – zested & juiced
1 TBS orange marmelade
1/2 tsp ground ginger
1/4 tsp cinnamon

1. Place all ingredients in a small pot over med-hi heat.
2. Heat until boiling, Cranberries will begin popping, about 15-20 minutes.
3. Remove from heat, cover, and refrigerate at least 2 hours.