Wine with Asian Food: New Frontiers in Taste
This gorgeous hardbound book by Patricia Guy and Edwin Soon suggests Dover Canyon sangiovese among the US wines to be paired with rogan josh, an Indian lamb casserole (page 70). A wine's fruit, says the authors, should "enfold the spices" which in this recipe include saffron, chilies, ginger, cloves and cardamom.
The recipes are sorted into five chapters: fresh and herbal, savory and rich (that's us), mildly spicy or light-smoky, spicy and smoky, fiery and sweet. There are also chapters on 'Asian finger food for wine tasting' and pairing wine with Asian food in restaurants. Wines are sorted into categories for quick mix and match shopping by style over variety. Each recipe has a sidebar with Old World, New World, and Alternative wine recommendations.
Full color, full page photos illustrate how colorful and succulent a single dish can be.
What's Stopping You? Shatter the 9 Most Common Myths Keeping You from Starting Your Own Business
Author Bruce Ballinger—an associate professor at the College of Business Management in Orlando, FL—sent us this note with a copy of his just-published book: "The success of your blog, which I read occasionally, is a remarkable story." In the chapter on "Getting Noticed", our winery is mentioned on pages 151-152, right there at the start of the section on blogging as a way to bring attention to a small business and to engage its customer base.
It's a well-researched book, with plenty of anecdotes and lessons from established businesses and industries, as well as stories of entrepreneurs who made the leap from other careers or studies. The "myth-busting" chapters have lessons for all of us, newly launched or not, on risk management, budgeting, the value (or not) of advertising, using new ideas, and growing your business.
Los Gatos Mercury News
Writer Laura Ness covers the Paso Robles wine scene, and says, "Make sure you get to Dover Canyon Winery . . . here, winemaker Dan Panico and partner Mary Baker make some of the finest hand-crafted wines in Paso, from their unctuous viognier to the robust and jammy Cujo Zinfandel, plus outstanding old vine zins and a zin-syrah estate blend."
Comments