A Hidden Gem, Discovered!

Just recently a box of long lost books was found in one of our affiliated storage warehouses. Barbara-Jo had already written off the loss of these books not knowing that years later they would resurface. And so they have! The hidden gem is none other than James Peterson's Sweet Wines A Guide to the World's Best with Recipes. Now out of print, this book offers insight on a subject that has not been widely published in the wine world. Peterson enlightens the reader with the process through which each sweet wine is made, how it should be served, and what it tastes like. He also includes 30 delicious recipes for hors d'oeuvres, appetizers, entrees, and desserts that perfectly complement the wines. This is the perfect addition to your wine literature collection that helps the less experienced wine lover and entertains the experienced wine-o. Originally retailing for $50.00, we are selling the books at $14.95 a deal you simply cannot refuse!

Try this recipe featured in the book that is perfect for these hot summer months.

Peterson's wine pairings if serving this dish as a first-course are:
A Muscat, from the delicate and lightly sparkling Moscato d'Asti to an intensely flora but vibrant Muscat de Beaumes-de-Venise, to a complex Vin de Constance. As well as a late-harvest Gewurztraminer and late-harvest viognier.

If you are serving as a dessert-course:
Sauternes or a late-harvest sauvignon blanc or sauvignon blanc-semillon combination.

Mango with Mint and Vanilla
Makes 4 first-course or light dessert servings

1 bunch fresh mint
2 tablespoons sugar
1 vanilla pod
two 1-pound mangoes

Put the mint and sugar in a small saucepan with 1 cup of water. Cut the vanilla bean lengthwise in half and put it in the saucepan. Bring to a gentle simmer and simmer for 5 minutes. Take out the vanilla bean--save it--and strain the mint infusion into a bowl. Scrape the tiny seeds out of each half of the vanilla bean and add them to the infusion.

Peel and cut the mangoes into 1/2 inch cubes. Chill the mango cubes and the infusion. Arrange the mango cubes in soup bowls or soup plates and spoon the mint-and-vanilla infusion over them. Decorate each serving with a sprig of mint and serve.