Welcome to my first newsletter of 2007.

I’m writing to you from 33,000 feet above the Pacific Ocean en route to New Zealand where I’ll be speaking at one of the most prestigious Pinot Noir events of the year held in Wellington http://www.pinotnoir2007.co.nz/Home. Watch for my upcoming reviews of fabulous Pinots, Syrahs, Rieslings and, of course, Sauvignon Blancs from Kiwi country.

One of those Sauvignon Blancs – the Whitehaven – I’ll be pouring alongside oysters on February 9 when I appear on NBC’s Today Show. Showcasing Valentine’s Day wines from sparkling Shiraz and Rose Champagne to perfect chocolate pairings, all of my picks will be posted on IVillage. Tune in to find a sexy sipper to share with your sweetie.

Also, at the end of 2006 I was fortunate enough to share the small screen with a food legend – Chef Jacques Pepin. During a pledge special for my PBS show, Check Please Bay Area! Jacques and I noshed on favorites from local restaurants, drank great wines, and chatted. If you enjoy cooking, eating, and wine, I encourage you to watch the show online at http://blogs.kqed.org/food/?p=212.

Thanks for reading.
Cheers~
Leslie

Hot Wine

Syrah is one of those wines that inspire strong emotions in people. I love it so much, in fact, my husband and I are making some in our garage. We like to call ourselves garagistes (gare-AH-jeest as the French might say). I recently came across a value Syrah that I thought was terrific.

2005 The Wishing Tree Shiraz, Australia $10
What a great value. Produced by well-known importer John Larchet with grapes from cool Western Australia, this zesty yet supple wine captures the fun of Syrah. You’ll want to stock up by the case. (cindy: might want to pull label shot if you can find it online)

Hot Tip

When it comes to Syrah, you’ll want to serve a dish that’s hearty, rustic and rich. I made an easy dinner one cold winter evening last week and cracked open a few bottles.

Slow-Cooked lamb and beans
In a pan, quickly brown 4-6 lamb shanks and set aside. In the same pan add 2 diced carrots, 4 diced celery stalks, a clove of garlic, and half cup of onions. Cook for 5 minutes. Put the lamb shanks and vegetables in a crock pot and add 1-2 tablespoons of Herbs de Provence, half cup each of red wine, beef broth, and orange juice. Cook in a crock pot on low heat for 6-8 hours. Serve over white beans simmered with a spring of rosemary.

Want more? Leslie’s current articles to check out:

Epicurious.com

My January picks for great values, wines for winter fare, Superbowl Sunday ideas and Valentine’s Day wines: http://www.epicurious.com/drinking/wine/wtdn/january07/

Don’t forget to sign up for my free monthly Tasting Notes column on Epicurious.com, too!  sign

Wine Review Online
My colleagues and I choose our top wines and producers in 2006
http://www.winereviewonline.com/Wines_of_2006.cfm

How long will it last? The best gadgets to save leftover wine
http://www.winereviewonline.com/leslie_sbrocco_on_leftover_wines.cfm

Upcoming Speaking engagements: