Chocolate-Peanut Butter Truffles

Chocolate-Peanut Butter Truffles

12 ounces best-quality semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons butter, cut into bits
3/4 cup chunky peanut butter (admittedly, I use creamy Jiff's)
2 teaspoons vanilla
1/2 cup finely chopped salted peanuts, about

makes about 40 truffles

1. In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
2. Remove from heat and stir in vanilla and a pinch of salt.
3. Transfer to a bowl and chill for 4 hours, or until firm. If in a hurry, place the bowl in a pan with cold water up the side for 30 minutes; then place bowl into the fridge for another 30 minutes, then continue with recipe.
4. Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
5. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
6. Keep in an airtight container, chilled, for up to 2 weeks.

Guittard Chocolate Mint Cookies

Guittard Chocolate Mint Cookies

6 ounces semisweet chocolate
1/2 cup unsalted butter, softened
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
2 Tablespoons light corn syrup
1 teaspoon vanilla
1 large egg
2 cups AP flour
1 teaspoon baking soda
2 cups Guittard mint chips

Preheat oven to 400-degrees.
Melt chocolate and let cool slightly.
Cream together butter, sugars, salt, corn syrup and vanilla until light-coloured.
Beat in egg, then chocolate, mixing until smomoth.
Combine the flour and baking soda, and add to chocolate mixture; stir in mint chips.
Drop by tablesoon, two-inches apart onto lined baking sheets.
Bake 7-9 minutes, or until just set.
Store in an airtight container.

Snickerdoodles

Snickerdoodles

Dough:
1/2 cup (3 1/4-ounces) vegetable shortening
1/2 cup (1 stick, 4 ounces) unsalted butter
1 1/2 cups (10 1/2-ounces) sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 large eggs
3/4 teaspoon salt
2 3/4 cups (11 1/2-ounces) unbleached all-purpose flour

Coating:
1/2 cup (3 1/2-ounces) sugar
2 teaspoons cinnamon

Preheat oven to 400-degrees.
Cream together the shortening, butter, sugar, vanilla and baking powder, beating until smooth, stopping to scrape the bowl once.
Add eggs, again beating until smooth, stopping to scrape the bowl once.
Add salt and flour, mixing slowly until combined.

To make the coating: Mix sugar and cinnamon in shallow bowl or large plastic bag.

Scoop out 1 tablespoon of dough, and drop into coating mixture. Roll through, until well-coated, place 1 1/2-inches apart on lined baking sheets, and flatten with bottom of a glass.
Bake 8 minutes, or until golden brown around the edges.
Remove from oven and transfer to a rack to cool.

With thanks, once again, to King Arthur's Cookie Book.

Chez Panisse Gingersnaps

Chez Panisse Gingersnaps

8 ounces unsalted butter
1 1/4 cup + 2 Tbsp. sugar
1/2 tsp. vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper

Cream butter until soft. Add sugar, and beat until light and fluffy.

Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated.

Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together.

Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8".

Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 12 minutes.

Notes:
-The dough gets soft quickly, so work fast.
-Because the cookies are so thin, there's a fine line between underbaked and burned. Keep an eye on them. And actually I think they taste best when they're very slightly burned on the edges.

Susan Betz's Triple-Orange Pecan Biscotti

I’ve adapted this recipe to make forming the biscotti a bit easier.

Susan Betz's Triple-Orange Pecan Biscotti

12 (2 2/3 cups)ounces all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoons table salt
finely grated zest of 2 oranges (to yield a scant 1/4 cup lightly packed)
4 1/2 ounces (1 cup) coarsely chopped pecans
3 large eggs at room temperature
5 Tablespoons olive oil
2 Tablespoons fresh orange juice
1 Tablespoon orange liquer, such as Grand Marnier

Pre-heat oven to 350-degrees.
Whisk together flour, sugar, baking powder and salt.
Put a bit of flour mixture in small bowl, and mix with zest (to keep from clumping); add this and the pecans into the rest of the flour mixture.
In small bowl, whisk together eggs with olive oil, orange juice and liquer.
Pour into center of flour mixture, and mix until dough is well-blended; dough will be sticky.
Dump dough onto heavily floured work surface and divide into two portions.
Pat out into rough logs, just a tad shorter than the baking sheet, and about 2 1/2-3 inches wide.
Transfer to lined baking sheets and bake until logs are golden and tops are fairly firm near the center, about 25 minutes.
Set the sheets on racks to cool, 15-20 minutes; leave the oven set at 350-degrees.
Transfer logs to cutting board and, using a serrated knife, cut them evenly on a diagonal, about 1/2-inch thick.
Set the cut slices, standing up, back onto the baking sheet, and bake for another 20 minutes, or until golden.
Let cool on sheets on racks for 5 minutes; transfer to racks to cool completely (biscotti won't get crisp until then).
Store at room temperature or freeze in an airtight container, seperating the cookie layers with waxed paper.
Makes about 40 cookies.

Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

4 oz. unsweetened chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups chopped peppermint bark
Confectioners' sugar for dusting

Place the chocolate and butter in the top of a double boiler placed over, but not touching, barely simmering water in the bottom of the pan. Heat, stirring frequently, until the chocolate and butter begin to melt. Remove from over the water and set aside to cool slightly.

In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, combine the eggs, granulated sugar and vanilla. Beat on medium speed until light in color and thick, about three minutes. Reduce speed to low, add the melted chocolate mixture and beat until blended. Add the flour mixture and beat until incorporated.

Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.

Preheat an oven to 325. Line 2 baking sheets with parchment paper.

To form each cookie, roll a rounded tablespoon of dough between your palms. Place the cookies 3 inches apart on the prepared baking sheets. Press 2 or 3 pieces of peppermint bark into each cookie (heidi/s'kat note: use WAY more!).

Using the bottom of a water glass, flatten the cookies slightly. Bake the cookies, 1 sheet at a time, until the tops are puffed and just barely firm in the center, 13 to 17 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely.

Dust the cookies with confectioners' sugar.(s’kat’s note: I always forget this part, and don’t think the cookies suffer an iota for it.)

Store in an airtight container at room temperature for up to 3 days. Makes 30 cookies.
From a store flyer in 2003, the credits say: Adapted from Williams-Sonoma Essentials of Baking, Oxmoor House, Inc, 2003

Marion Cunningham's Almond Butter Cake (Almond Butter Squares)

Marion Cunningham's Almond Butter Cake (Almond Butter Squares)

The cake batter
3/4 cup butter
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose white flour
2 teaspoons soft butter or nonstick cooking spray (for greasing the cake pan)
Topping
1 tablespoon sugar
4 ounces sliced almonds (3/4 cup)

Preheat oven to 350-degrees.
Melt the butter in a small saucepan over medium-low heat, stirring regularly.
Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
Spread it evenly in the pan.
Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
Put the pan on the middle rack of the oven and set the timer for 35 minutes.
When it rings, check to see if the cake is done.
It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
Cut the cake into small wedges and serve with fresh fruit.
This cake will stay fresh for about a week and will freeze indefinitely.
Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
They will keep indefinitely in the freezer. Of course, they’ve never lasted long enough to make it into the freezer at my house.

From ‘Learning to Cook’, by Marion Cunningham.

Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)

Christmas-Flavoured Biscotti

2 large eggs
2/3 cup (4 3/4-ounces) sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (8 1/2-ounces) unbleached all-purpose flour
1 cup (3 1/2-ounces, packed) shredded sweetened coconut
1 cup (6-ounces) chocolate chips or chopped semi or bittersweet chocolate (I used bitter)
1 3/4 cups (10 1/2-ounces ounces) chopped peppermint bark (original recipe called for semi or bittersweet chocolate), melted, for dipping

Preheat the oven to 350-degrees.
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
Smooth the top with a wet dough scraper.
Bake the dough for about 25 minutes, until just turning golden.
Remove from oven and let cool, up to 25 minutes.

Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
(This makes slicing the biscotti easier.)

Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.

Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.

Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.

Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.

These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
Yield: 15-18 biscuits

Recipes

I have just moved my blog to a different platform; unfortunately, I had to delete the old one. I'm trying to get any broken links fixed as quickly as possible.
In the meantime, you can go to the new blog here, where there is a search box on the sidebar. Thanks for your patience!

Breakfast Sweets:Banana Walnut Crumb Muffins
Basic Pancakes (link only)
Basic Waffles
Blueberry (or Cranberry) Muffins with Crumb Topping
Blueberry Sauce
Cinnamon Cream Syrup
Cranberry-Orange Muffins with Crumb Topping
Nigella's Banana Bread
Poached Egg with Salsa, Tomatoes & Spinach Cakes
Pumpkin-Apple Bread

Breads:
Focaccia Dough (link only)
Pita Bread
Pita Bread- final! (Also, check out the paper edition here.)
Quick Cheese Biscuits
Rosemary-Sweet Potato Biscuits with Prosciutto
Appetizers:Artichoke Tapenade (link only)
Bollitas!
Chicken Liver Crostini
Deviled Eggs with Tuna, Capers & Chives
Hot Spinach Cheese Dip
Italian Cheese Terrine
Panko-Encrusted Tomatoes with Chevre, Capicola, Basil & Balsamico
Pinwheels! Puff Pastry Appetizers
Popcorn Chickpeas
Red Sky Cafe Asiago Artichoke Dip
Ricotta Onion Pie
Rosemary-Sweet Potato Biscuits with Prosciutto
Sausage-Stuffed Mushrooms
Savoury Cream Cheese Torta
Summer's End Tart
Sun-Dried Tomato Dip

Sauces/Condiments/etc:Basic Mayonnaise
Besciamella Sauce (link only)
Bolognese Meats Sauce
Chimichurri
Mushroom Sauce for Chicken
Korean Dipping Sauce
Oven-Roasted Tomatoes
Ragu Napoletano (Neapolitan Meat Sauce) (link only)
Roasted Garlic Aioli
Sesame Lemon Dressing
Spicy Roasted Red Pepper Aioli

Salads and Veggies:
Awash with Stuffed Squash
Basil-Tabbouleh Salad
Asparagus Salad with Bacon, Egg & Mixed Greens
Black Sesame Asparagus
Brown-Braised Onions
Cannellini Beans Riffin' on the Game-Bird Style
Cranberry Beans with Garlic, Sage and Tomatoes
Cranberry Beans with Garlic, Sage and Tomatoes (Vegan)
Creole Tomato Salad
Crunchy Potato Wedges
Crunchy Slaw Salad
Eggplant "meat" Balls
Fire 'n' Ice Salad
Frites!
Hashed Brussels Sprouts with Poppy Seeds and Lemon (link only)
Layered Italian Salad
Lonely Night Food (spinach pancakes + poached egg = love)
Pink Pickled Onions
Potato Salad with Fresh Herbs and Lemon
Provencale Roast Tomatoes
Sauteed Mushrooms
Sprouted Garbanzo Burgers
Stir-Fried Spicy Cabbage
Texas Caviar from the Cowgirl Hall of Fame Restaurant
Tosser's Zucchini
Very Virginia Coleslaw
Watercress, Radish and Endive Salad with Mustard Seed Vinaigrette
Zucchini Carpaccio Salad
Entrees

Beef:Boeuf Bourguignon
Boneless Beef Short Ribs in a Green Chile Chipotle Sauce
Braised Beef Short Ribs
Bulgogi
Classic Meat Loaf (link only)
French-Style Boneless Beef Short Ribs
Herbed Flank Steak
Indian Summer Short Ribs
Osso Bucco
Polpette Alla Napoletana (Neapolitan Meatballs) (link only)

Lamb:
Marinade for Leg of Lamb

Veal:
Osso Bucco

Pork:
Cuban-Style Grill Roasted Pork
Killer Smoked Ribs
Korean-Style Mandoo Dumplings
Porchetta (Italian-style roasted pork)
Pork Dumplings
Pork and Kimchee Dumplings
Puerco Pibil (recipe still in progress)
Renowned Mr. Brown (pork butt rub)
Sausages & Wine

Poultry:
Bourbon Marinated Buffalo Chicken Strips with Maytag Blue Dip
Chicken Enchiladas
Chicken-Fried Steak
Chicken Larb
Chicken Pot Pie (link only, scroll to bottom of page)
General Tso’s Chicken (scroll to bottom of page)
Grilled Chicken Soft Tacos
Kung Pao Chicken
Mediterranean-Style Feta Chicken
Pollo alla Cacciatora (Hunter's Chicken Stew)
Pollo al la Chilindron (Sauteed Chicken with Peppers, Tomatoes & Olives)
Smoked Chicken Enchiladas
Spicy Chicken in a White Wine Sauce
Vietnamese Bun Ga
Weeknight Chicken Parmesan

Mixed Meats:
Dave's Mighty, Manly Meatloaf
Totally Inauthentic, but delicious, Pita-Stuffin Meat
Rauchonni Hunter Stew, aka, Pepo
Tinga
Seafood:
Avocado Tuna Salad
Chile-Glazed Shrimp
Citrusy Scallops
Crab Cakes with Two Aiolis
Deviled Crab
Dockside Crab Salad
Garlic Lover's Shrimp
Greek-Style Salmon Pita
Grilled Fresh Tuna
Grilled Sesame Scallops
Italian-Style Rockfish
Italian tuna salad
Scallops Provencale
Shrimp, Broccoli & Sun-Dried Tomatoes
Spicy Sauteed Fish with Olives and Tomatoes

Sandwiches:
4 Paninis
Bagel Dogs
Steamy Eve Panini
Liverwurst and Morbier Panini
Mediterranean Tuna Sandwich
Prosciutto, Goat Cheese & Ripe Fig Panini
Prosciutto, Goat Cheese and Fig Jam Panini
Provolone and Broccoli Raab Panini
Slashfood Sandwich Day
Smoked Salmon Panini
Summer's End Tart
T.J.'s Kinda-Greek-Style Panini
Ultimate Liverwurst Panini
Welsh Rabbit

Soups & Stews:
Chicken, Shrimp and Sausage Stew
DucCat’s Ever-Evolving Chili
Garlic Soup with Poached Eggs
James River Clam Chowder
Julia Child's French Onion Soup
Mom's Chicken Soup with Matzo Balls: original and update
Portobello Mushroom Bisque
Rauchonni Hunter Stew, aka, Pepo
Ribollita
Sausage Stew With White Beans
Sausages & Wine
Shellfish in Tomato-Wine Broth
Soup au Pistou
White Bean, Cabbage and Kielbasa Stew

Pasta/Italian:

Baked Macaroni & CheeseBaked Ziti with Sausage, Mozzarella and Tomatoes
Baked Ziti- DP article
Bolognese Sauce
Bucatini with Spicy Sausage Sauce (and Spinach, baby, yeah!)
Double Cheese Penne with Sausage & Hot Cherry Peppers
Eggplant Parmesan (link only)
Martha Stewart's Mac'n'Cheese
Orecchiette con Broccoli di Rape e Salsicce
Pollo all Cacciatora
Porchetta
Ribollita
Rigatoni in Woodsman's Sauce (link only)
Risotto al Ragu (Meat Risotto) and again, the newspaper version is here.
Spicy Summer Sauasage Sauce
Timpano di Maccheroni (link only)
Timpano di Maccheroni- crib notes version
Weeknight Chicken Parmesan

Dessert:
Albert's Mousse
Balsamic Strawberries with Mascarpone Whipped Cheese
Blueberry Sauce
Caramelized Pineapple With Hot Chocolate Sauce
Dairyless Chocolate Mousse (vegan)
Easter NestsStrawbellinis
Strawberry Verrines

Cakes:
Chocolate Peppermint Ice Cream Cake
Inside-Out German Chocolate Cake (links only)
Molten Chocolate Babycakes
Tres Leche Cake (link only)
Winemakers Grape Cake
~~~
Cookies:
Bittersweet Decadence Cookies
Chez Panisse Gingersnaps
Chocolate-Espresso Cups
Chocolate Hazelnut Biscotti
Chocolate-Peanut Butter Truffles
Chocolate Peppermint Bark Cookies
Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)
Coconut Macaroons
CM's Cranberry-Lemon Iced Drops
Cranberry Pistachio Biscotti
Guittard Chocolate Mint Cookies
Inside-Out Chocolate Chip Cookies
Maple Butter Cookies
Marion Cunningham's Almond Butter Cake (Almond Butter Squares)
Oatmeal Peanut Butter Chocolate Chip Cookies
Peanut Butter-Chocolate Chunk Cookies
Pistachio Brittle
Pumpkin Whoopie Pies
Snickerdoodles
Susan Betz's Triple-Orange Pecan Biscotti
~~~
Ice Cream & Sorbets:
Blueberry Sorbet
Burnt Orange Ice Cream
Fresh Blueberry Ice Cream
Fresh Strawberry Sorbet
Gianduja Gelato
Grapefruit and Campari Sherbert
Peanut Butter Ice Cream (link only)
Peanut Butter Ice Cream ala David Lebovitz
Pistachio Gelato

Pies:
Chocolate Oblivion Tartlets
French Coconut Pie
Fresh Strawberry Pie
Gluten-Free Cranberry-Walnut Pie
Open-Faced Fresh Blueberry Pie
~~~

Wines

I have just moved my blog to a different platform; unfortunately, I had to delete the old one. I'm trying to get any broken links fixed as quickly as possible.
In the meantime, you can go to the new blog here, where there is a search box on the sidebar. Thanks for your patience!

Alexander Valley Vineyards "SinZin" 2002 Zinfandel
Alexander Valley Vineyards Temptation 2005 Zinfandel
Au Bon Climat 2003

Bellini Chianti 3-liter

Chalk Hill 2001 Cabernet Sauvignon
Chalone 2004 Chadonnay
Charles Creek 2003 Las Patolitas Chardonnay
Chateau Lafite Rothschild 1999 Pauillac
Chateau Montelena 2001 Chardonnay
Chateau St. Michelle 2004 Pinot Gris
Conte di Bregonzo Amarone Classico 2002
Cortenova 2004 Chardonnay di Puglia
Crose 2004

Dante 2004 Chardonnay
DelFosse 2005 Pinot Gris
Del Fosse Rose
Domaine Andre Brunel 2002 Chateneuf-de-Pape
Domaine du Pegau 2000 "Cuvée Réservée"
Domaine Serene Pinot Noir Yamhill Cuvee 2003


El Coto Rioja 2001
Eredi Lodali 2003 Dolcetto d'Alba

Folie a Deux Menage A Trois 2002 California Red Table Wine
Folie a Deux 2001 Zinfandel
Fosco 2003 Diano d’Alba
Frei Brothers 2003 Reserve Chardonnay
French Cat 2004 Chardonnay

The Gate McLaren's Vale 2002 Shiraz
Gigondas 1999 Pierre Amadieu
Gloria Ferrer Blanc de Noir Sparkling Wine
Graziano 2003 Petite Syrah Old Vines Mendocino
Guy Bocard 2002 Bourgogne Chardonnay

Hendry Bloc 9 & 21 Chardonnay

Il Bastardo Sangiovese 2003
Il Vino Del Lunedi Biso 2003 merlot
2004 Ironberry Cabernet/Shiraz/Merlot

Jewel Syrah 2000
Jewel Syrah 2001

La Fete Rouge Cuvee Lambray 2003
L’ecole No. 41 2003 Chardonnay
Lo Tengo Malbec Mendoza 2002

Mark West Pinot Noir 2003
Mumm Napa 2002 Pinot Noir
Musaragno 2003 Selezioni Malbech

Pacific Peak Chardonnay 2002
Panarroz Jumilla 2004 (scroll to bottom)
Patton Valley 2003 Pinot Noir
Protocolo 2002

Red Bicyclette 2003 Chardonnay
Rex Hill 2003 Pinot Noir 9/2005
Rex Hill 2003 Pinot Noir 01/2006
Ridge Three Valleys 2003
Rioja Antano Tempranillo 2002
Robert Biale "Black Chicken" Zinfandel 2004
Robertson Winery "King's River" Chardonnay 2003
Robertson Winery "Prospect Hill" 2003 Cabernet Sauvignon
Rosenblum Petite Syrah Heritage Clones 2003
Ruffino Reserva Ducale Gold 2001

Savannah Chanelle 2001 Central Coast Pinot Noir
Shafer 1998 Cabernet Sauvignon
Shotfire Ridge 2003 Barossa Cuvee
Smoking Loon 2004 Cabernet Sauvignon
Smoking Loon 2004 Chardonnay
Soave La Cappuccina 2005

Tenuta Dell Abate Giffaro 2003 Cabernet Sauvignon Syrah
Testarossa 2003 Castello Chardonnay
Thorntree 2004 Chardonnay
Three Thieves 2004 Pinot Noir
Tusk'n'Red 2003

Vasse Felix Chardonnay 2004
Veramonte Chardonnay 2003
Vina Alarba 2004 Old Vines Grenache
Vinum Cellars 2004 Chenin Blanc “Chard-No-Way”

Whitehall Winery 2001 Cabernet Sauvignon
Wild Yeast Chardonnay 2001
Wildekrans 2002 Pinotage
Wolfberger Edelzwicker
Wynns 1997 Coonawarra Michael Shiraz

ZD Wines Cabernet Sauvignon 2003
Zed 2004 Sauvignon Blanc
Zingaro 2003 Zinfandel