Kila Cava Champagne

 

Terranova Fine Wines says, "Kila Cava has the pedigree of the finest sparkling wines made.  Grown in the Estate vineyards of Vins El Cep in the Penedes comes this vintage 2008 blend of Macabeo, Parellada and Xarel.  Aged 12 months on the lees, the wine retains bright fresh fruit with rich creamy, toasty flavors. Vintage Brut at a non-vintage price!"

Read more or order at: Terranova Fine Wines

In addition, Vino Bello describes it as, "dry and toasty, mimicking Champagne and has flavors of apple, citrus and a touch of grapefruit. It effortlessly cleanses the palate with its bubbles and goes with a wide variety of food. Now it’s not going to make you forget Dom Perignon or Cristal, but at the price, it’s a house bubbly that you can democratically pour for everyone."

Find more information at: Vino Bello 

Crostini with Burrata, Grilled Grapes, Olive Oil and Balsamic Drizzle

 

Only recently have I seen chefs start to put grapes on the grill and I will be the first to admit: I was hesitant about biting into a warm grape.  I prefer my grapes chilled so cold that their juiciness serves as a refreshing coolant on a hot summer afternoon. 

It must be known that although grapes taste best in the summer months, they continue to be in season and absolutely delicious in the fall harvest months. Inspiration for this came from the Taste of Los Angeles Food & Wine event I attended on Labor Day this year.  It was a foodie's heaven.  Hundreds of restaurants there serving up their best bites to entice you to visit their own turf later on.  

 

The name of the restaurant serving this dish escapes me, sadly it was not as memorable as the plate it served! And honestly, I was hesitant as I approached their booth, until I saw how fast this appetizer was flying off their table.  It was more than meets the eye - absolutely delicious.  Grilled bread, warm, melty, creamy burrata cheese and those grilled grapes.  They burst in your mouth with a slight charred flavor immediately followed by a more sophisticated essence of grape jam.

So a week after that fateful day, I came home and grilled up my own slices of baguette [broiling works fine also].  The bread needs to be topped with the burrata, small heaps of it, and then sent back into the heat so the burrata is at the same temperature as the bread.

While the grill [or oven] is at work on the bread and cheese, the stove top needs to be at work reducing one cup of balsamic vinegar.  I say a whole cup because it will reduce by half in volume and become so syrupy and delicious that you will want more than necessary to use on virtually everything in site.  

Leave the grapes in small bunches and toss them gently in olive oil.  Sprinkle them with salt and pepper and set them on a hot grill for a few minutes - just long enough to warm them through and achieve those pretty grill marks :)

Set the beautifully grilled bunches atop the baguette with burrata, drizzle the reduction, and serve promptly with a bubbles.