The Chase 2013

Today, Amber Pratt, winemaker at C.C. Jentsch Cellars in Oliver BC, discusses the winery's flagship wine, The Chase 2013.

Win a Romantic Getaway Weekend for Two..Selfies "The chase" Contest.

Win a Romantic Getaway Weekend 

Selfies “The Chase” Contest, See Rules below.

2015 OFFICIAL RULES

NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN. PURCHASE DOES NOT INCREASE YOUR CHANCES OF WINNING. THIS SWEEPSTAKES IS INTENDED FOR PLAY IN BC ONLY. DO NOT ENTER IF YOU ARE NOT ELIGIBLE AND LOCATED IN BC

C.C. Jentsch Cellars, What's in a name, but a true love story!

With Valentine's day around the corner I thought this was a nice story to share.

At C.C. Jentsch Cellars, the focus on crafting the finest fruit into honestly made, premium wines that represent outstanding quality and value. All of these luscious wines come from sun-soaked, mature, Okanagan fruit and with a very reasonable price tag.

THE NAME

Like most people you probably assumed that C. C. were Chris’ initials? Me too! Actually, they stand for his middle name, Carl, and his wife`s middle name, Coelho, which means rabbit in Portuguese. Chris' branding describes his life, or more accurately, the most important part of it- his love and devotion for his wife, Betty. For 30 years, Chris believed that both he and Betty, born in 1963, were the same Chinese Zodiac sign - the Rabbit. One day, a Korean restaurateur explained to him that the Chinese New Year starts in February, and suddenly he realized that he had been a Tiger all along. Chris illustrates all of this in his branding and the names of his wines: 'The Chase', and 'The Dance' (a Rosé), are all themes coming from the pursuit of, and desire for the one woman I have loved for so many years. And one day I am going to catch her...”

THE MAN

Chris Jentsch is a man, a husband, a father and a farmer. He grew grapes for decades when he and agroup of friends pondered what they would do differently if they could go back 40 years…and the answers were all the same - take more risks. This stayed with Chris and fueled the fire to turn his estate grown fruit into good, honest wine. That’s the story, no frills or gimmicks, just a guy taking risks. Chris is down to earth, kind, and lives life “one day at a time”.

This Valentine'sday, cut to the chase and get the chase.

Perfect pasta fix, pasta puttanesca

Every week I must have my fix of pasta, so last night when I got home I was in the mood for a pasta

Puttanesca. The history of pasta Puttanesca has many colorful Italian folk tales behind this salty tomato sauce. 

Some believe that it was a sauce created by a restaurant owner who had many guests come to his restaurant to eat late one night as he was about to close. He didn't have enough of any one ingredient to make a meal for them all so he took everything out of his kitchen and put it together to make this legendary Italian pasta sauce.

Another not so endearing tale is puttana in Italian means whore. It is said that it was a quick and easy pasta sauce for the puttanas to make in between customers, hence the name Puttanesca sauce.

It is also said that Puttanesca sauce was named after the term whore because it had everything in it. Because Italians are so frugal they would not throw away any food. They would just make it into this amazing tomato sauce recipe.

And finally one theory is that decent married women would see the ladies of the evening walking on the streets and they would through sauce made of left overs onto them from the balconies of their homes screaming PUTTANA, PUTTANA!

Ultimately, pasta Puttanesca sauce includes the flavors of all my favorite ingredients combined such as anchovy, Olives, capers. Below is the recipe I used last night.

PASTA PUTTANESCA INGREDIENTS:

1. 1 lb of spaghetti rigate

2. 1 large box of Pomi crushed tomatoes

3. olive oil

4. 4oz Kalamata olives, pitted and sliced

5. ½ teaspoon of capers

6. I added a ½ teaspoon of anchovies because I love them. I hope you don't mind Rose.

7. 2 medium garlic cloves chopped

8. Salt and Pepper to taste

9. ½ cup freshly grated Pecorino cheese

10. ¼ cup chopped parsley

PASTA PUTTANESCA PREPARATION:

Begin by covering the sauté pan with olive oil. As any true Italian chef there is very little measuring done in this step. “Coat the pan” were my instructions and I understood them well.

Sauté the garlic in the olive oil on medium heat. Allow the garlic to infuse flavor into the oil. Don’t let it brown or it will become bitter. If you’re going to use anchovies add them after the garlic. The anchovies will dissolve and blend with the garlic and the hot oil.

Pour in the crushed tomatoes, then add the pitted Kalamata olives, the capers and allow to simmer on medium heat for about 10 minutes stirring occasionally. This will blend all those delicious flavors together.

Now is a good time to bring a large pot of water to a boil so you can cook your pasta al dente.
Serve Puttanesca pasta with pecorino cheese rather than Parmigiano. Pecorino is made from sheep’s milk and is a little saltier so it stands up to the Italian pasta sauce recipe whereas the Parmigiano will get lost in it.

Drain your pasta and add it directly to the pan or pot with your tomato sauce and mix together.

Once you’ve plated your masterpiece you can sprinkle some chopped Italian parsley, some pecorino and pour yourself a nice glass of wine,“The Chase 2012 from C.C. Jentsch Cellars would be perfect.  Now you’re ready to enjoy.