It would seem to make sense that St. Patrick’s Day should be for beer.
A nice Irish beer.

But if you choose to lift our tasty Rose or our tasty Sauvignon Blanc on this most hallowed of sipping days, we applaud you with these Irish toasts.

“May you live as long as you want, and never want as long as you live.”

“May the roof above us never fall in, and may we friends gathered below never fall out.”

“May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.”

“As you slide down the banister of life, may the splinters never point in the wrong direction.”

“A trout in the pot is better than a salmon in the sea.”
(And both go great with our Rose and Sauv Blanc)

Since my husband and I decided upon our love at an Easter brunch six years ago, we’ve thrown an Easter brunch every year.

We have a few standards at this yearly party, number one, the wine.

Yes, bubbles are great at brunch, and our friends at Mumm Napa usually are the folks that provide it.

We’re also fans of Gloria Ferrer, where we were married. Both are great mixed with strawberry puree and both are great mixed with orange juice for the necessary mimosas.

But the best are the (oops) wine sparklers that we make with Rose and Sauvignon Blanc. They’re simple, really, just club soda and wine and a fruit garnish.

(oops) Rosé Sparkler

In a champagne or white wine glass, mix 1 ice cube, 1/4 cup club soda or seltzer water, and 4 ounces of (oops) Rosé. Garnish with a clean and aesthetically perfect strawberry.

(oops) Sauvignon Blanc Sparkler

In a champagne or white wine glass, mix 1 ice cube, 1/4 cup club soda or seltzer water, and 4 ounces of (oops) Sauvignon Blanc. Garnish with a slice of fresh pineapple cut into a triangle.

Delish!

Oh, I know it’s still cranky and blowy outside where you are, but here in the Napa Valley, springtime starts in February.

This month at the (oops) wines blog is all about the spring.
Spring cleaning.
Spring decorating.
Spring entertaining, (including the Helen Jane traditional Easter brunch).

It’s a great month for greens and yellows and Sauvignon Blancs.

So, to kick off March, month of spring, here’s a fairly complicated (but worth it) recipe to kick off springtime flavors.

Three Cheese Spinach, Artichoke, and Crabmeat Dip that is served in Italian bread based on a recipe from the imitable Emeril Lagasse

2 loaves of Italian bread (size? Roughly 12 inches long)
Two 10-ounce packages fresh spinach with stems removed
4 tablespoons unsalted butter
1 yellow onion, chopped
2 cloves worth of minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 tablespoons flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes Brie cheese without its rind
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat, picked over

Preheat the oven to 350°.

Cut the bread in half lengthwise and hollow out the center from the bottom half of the bread, leaving a 1-inch shell. Place both halves of the bread on a baking sheet.

Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze to remove all excess water and chop. Set aside.

Melt the butter in a medium saucepan over medium-high heat. Add the chopped onions and cook for 3 minutes. Add the garlic, salt, pepper, and cayenne and cook, stirring, for 1 minute.

Add the flour and cook, whisking constantly, to form a light roux for 2 minutes. Add the milk and cream in a steady stream, and cook, whisking until thick and creamy for 3 to 4 minutes. Add the cooked spinach and lemon juice, and stir so that it’s all mixed together.

Add the cubed and grated cheeses, artichoke hearts, and bacon and mix it all up.

Carefully fold in the crabmeat, don’t bust up the lumps!
Pour into the scooped out bread and replace the top. Wrap the whole packed loaf tight in foil. Bake until hot, about 25 minutes.

Remove from the oven, unwrap as if you were unwrapping something much more valuable, and let cool for 5 minutes. Place the loaf of awesomeness on a large platter and cut crosswise into thick slices.

Tastes best when you serve it hot and gooey.

Happy spring!