Mari Wells Coyle

Mari Wells Coyle
Mari Wells Coyle, Winemaker l photo by Freda Banks photography

Feels like Spring


First blooms

California native, Yarrow, is drought tolerant and creates beautiful living bouquets.
Back in California, with a bit of moisture behind us and warm sunny days, it is starting to sound like spring. The birds are singing, welcoming the morning, and night falls to the sound of a few lonely, yet ambitious frogs.  I've been waiting for spring. New growth of grapevine shoots,  delicious and tender herbs emerging, and the wines from fall's harvest that are bottled and ready to undergo their journey in the bottle.  I look forward to long productive days in the garden and taking my laptop outside to continue my writing under the stars. I enjoy the longer days to pull some weeds in the garden and have a glass of wine before sunset. Life eases into summer through spring.  I love the time with my family gathering at the outdoor table for dinner amidst football toss on the lawn, enjoying an outdoor shower after a bike ride, weekend evenings at the fire pit, and cooking garden to grill. I'm also excited to share some of my recipes and wine pairings that I've been developing.


What do you love about spring?
I love to hear from you!

Amor de Mexico

This Valentine's day, I want to share my slow cooked Chocolate Chile Pork. I use this recipe for many occasions, but a slow paced meal is perfect for a day full of spontaneous surprises for your the ones you love. This recipe is very rich and delicious and when topped with cilantro, creates a perfect backdrop for a Grenache based blend. I like to pair a GSM (Grenache, Syrah, and Mourvedre) that will brighten the dark flavors of the chocolate with the wines floral and bright notes gained from the Grenache. The dark and spicy Syrah component will match the chili spice in the dish and pork is delightful with the earthy and rich flavors and textures of the Mourvedre.

This recipe is best in a slow cooker, but can also be done in the oven. For best results, cook it on low for about 6 hours. The smell in your home will lure your Valentine and set the tone for the wine you will be serving. Que sabroso!

I am writing this from Mexico. I came here to vacation with my family and visit some winemakers in the region.  This recipe reminds me of being here 19 years ago in the mountains of Chiapas. Up in the mountains, little fires are always burning to cook food and keep warm during the cold nights. This smoky wood fire scent, I have created here by using smoked salt. If you don't have smoked salt, use sea salt. Smoked salt is worth seeking out at specialty stores to add this distinct flavor without the effort of smoking the meat.
Mari at wine caves in Mexico

Chocolate Chile Pork

3 T unsweetened cocoa powder
2 T chile powder
1 T garlic powder
1 T cinnamon
2 t smoked salt
5 lb. boneless pork shoulder roast

Olive oil
limes
avocado
Tortillas
Cilantro



1. Mix all the dry ingredients in a medium bowl.
2. Press the mixture over the pork on all sides. Cover and refrigerate for 1-3 hours.
3. Add pork to crock pot with 2 cups of water. Optional: add a can of chipotle peppers to turn up the heat. Set crock pot on low for 4-6 hours adding more water if needed so that the meat doesn't dry out.
4. Shred the meat with 2 forks
5. Serve with tortillas and top with cilantro, avocado, onion, and a squeeze of lime.

Sip the wine, take a bite of the food, and another sip of the wine. Notice how the wine changes while you enjoy the combination of flavors and a romantic evening.

Que Rico!
Beautiful colors of Mexico


Restaurant life

My friends, John and Gina, own a restaurant called Cafe Mahajaic in Lotus, California.  I have always loved how this restaurant comes alive inside an old general store built during the gold rush. The original window coverings made of heavy metal open at 5pm as the space made of old brick and mortar lights up and smells so delicious. Recently,  I had a chance to get some experience in the kitchen and learn a few tricks from the pros. When I arrived at the restaurant, John had a long list of things for me to do which included: preparing fresh ingredients for unique salads and making and preparing desserts.





Mounds of romaine! Tip for large parties, use a bucket of cold water and dunk the whole head into the water multiple times to get it clean, then use a knife to extract the white stem in the middle of each leaf, chop up the leaves into bite size, and toss them into the salad spinner.


 Braiding biscotti dough is not as easy as it sounds, but John believes that braiding it allows more air to reach it and cook more thoroughly. After brushing an egg wash over the braid,  bake it for about 25 minutes and cut it into thin slices. The slices go back into the oven until just perfectly crunchy. These have pistachios in them which are delicious on top of the creme brûlée!  You could make the dough ahead and freeze it, just pop it in the oven when you have guests over for coffee.              

Espresso creme brûlée is so delightful! My favorite part about making this is massaging the vanilla bean into the sugar. I also love using a torch!  Since my husband is a firefighter, we have more torches than you could imagine. I think I need to make creme brûlée for my sweetie this Valentine's. Working with food really is almost as fun as working with wine. I think it's the passion for food and wine that make these jobs so glamorous. I look forward to learning more from my restaurant friends! Thanks to John and Gina for welcoming me into their kitchen on a busy night to enjoy the pace of restaurant life. Cheers!