Sunday, February 16, 2014


Today, my daughter turned twenty. 

I appreciate this irony as I sip on her birth year bottle of Caymus Vineyards Special Selection Napa Valley Cabernet Sauvignon:  in her eyes, her BIG birthday is still a year away (twenty-one), but in my eyes, her true big birthday is now.  She is no longer a teenager.  When she turned 18, in my mind it was easy to pretend that didn’t make her a real adult.  Going off to college, living in her own apartment, making her own choices…all of these I could rationalize that she was still my little girl.  My cute, dancing four-year-old or my sassy, leopard-print-loving ten-year-old.  I made it through the years of watching my little girl grow and mature in huge leaps and bounds. With getting later curfews, having long-term boyfriends, buying prom dresses, traveling alone, and paying college tuition.  Though each of these ripped a little hole in my heart, she was still a teenager.  I still had that.  But I can’t say that anymore. 

The day I gave birth to Ashlyn, I was actually two years younger than she is on this birthday.  Every single day of adulthood I have known, I have been a parent.  Every single day.  Is this sense of devotion I have to parenthood better than what other parents feel for their children?  Definitely not.  But is it different?  Very much.  I have never had a day without a worry of whether my babies were okay.  The anxiety of being a good parent is so instilled in my brain, I rarely have a thought without my children in the equation.  Parenting is all I know.   Though it is not all I have, it is what I have had the longest.  Longer than my college degree.  Longer than my career.  Longer than my love of wine.  Longer than anything.  Longer, even, than the time I have been married to their father. 

So as I sip my beautiful twenty-year-old wine, do I believe that no longer being a teenager means my daughter doesn’t need me?  In some ways, no, she doesn’t. I look at her and see the young woman she has become. She is a beautiful woman, inside and out.  She is strong, independent, smart, and driven.  I know my devotion to parenthood--often at the expense of other parts of my life--has been well worth it.  I know that one chapter of my parenting is, in fact, ending.  I also know how thankful I am to still have her brother at home.  To still have a child to devote time and energy toward, until he, too, will move closer to adulthood.

With this birthday she has taken yet another step in her growth toward autonomy and life without her mother, father, and family. I’m reminded of the saying, "Give your children roots and wings." As I sit sipping a glass of wine with her dad--a glass she is not yet old enough to legally share with us--I know that she will be expanding her own wings a little bit further. I also know that no matter how old or independent she is, I am always her devoted mother.  I have given her the wings she needs to fly out of adolescence and into true adulthood.  But I also know she has strong roots to bring her home whenever she needs it. 

Monday, February 10, 2014

Want Some Cheese With That?

 When one thinks of wine in the United States, one would think of California…maybe Oregon or even Washington. One would probably never think of cold, windy, and remote Wyoming and definitely would not think of Newcastle, a small town nestled in the northeastern corner of the state. However, Newcastle does have an interesting winemaking history. Thanks to the now ghost-town of Cambria, many Italian winemakers made wine in this area for decades and passed on a bit of their home countries to those around them.

The coal mine at Cambria brought winemakers to Weston County. Cambria officially began digging coal in December of 1889, and with this, began Weston County’s wine history. Over 1500 people from 23 different nationalities lived and worked there. Though there were no bars, and alcohol was not allowed to be sold in the company town, the Italian winemaking immigrants made their own wine for Europeans who lived there. Cambria then closed on Saturday, March 15, 1928. With the mine closing, the town was finished as well, but the residents moved elsewhere and took their winemaking traditions with them (Griffith 58). Without Cambria’s history, actual winemaking in Newcastle may never have happened.

Batista Farella was one of these Cambria winemakers. He was born in Aquilia, Italy, October 17, 1881, to parents Angelo and Maria. Batista came to the U.S. in 1901 and made his way to Cambria in 1903. He worked there and then bought a homestead near the mine (Farella Family 413-414). In addition to being known for great gardening and a generous spirit, he was known for his winemaking. Since Batista was from Italy, he made Italian-style wine. The grapes he used were shipped to Lead in a box car. Farella’s children would love to eat these grapes on the fruit’s arrival, but Batista would not let them eat as many as they wanted; he needed all the grapes possible for his wine. He made wines of different dryness every year, depending on the times. When times were hard and sugar was scarce, Batista made a dryer wine. When times were better, he could spare more sugar, and a sweeter wine was made. He always said he was “trained in the school of make do,” and he made wine with what he could afford (Farella Family 414). Batista took pride in his work, making him notorious for his skills with wine.

Another winemaker who had his start at Cambria was Jacento (Matt) Perino. Jacento arrived at Cambria from Turin, in the Piedmont area of Italy, when he was 22. Upon arrival in the U.S., the clerk did not know the American equivalent of Jacento, so the clerk named Jacento Matt; the name stayed for the duration of Jacento’s life. Matt homesteaded on Oil Creek and made his wine there. Many people enjoyed Matt’s vino, especially the other Italians who did not make their own wine but wanted a remembrance of home. Perino’s “well-built” winery was in a cellar, and every fall he would get to work on production. His concord grapes arrived from California by train. He usually received six tons in lugs of thirty-three or thirty-six pounds each. He would take the grapes from the train to his ranch in his old Chevy truck. Once at his ranch, Matt crushed in large crocks using a wood four by four with a handle drilled in the top of it. The juice was then put in upright oak barrels with spigots at the bottom. To this first crush, Perino added no sugar. He would then crush the grapes a second time, adding sugar to this batch. After the second crush, the grapes were thrown out to the pigs for food because nothing could be wasted. The pigs would get “coo-coo” from this special treat (Hunt, “History”). Matt was a second winemaker from Cambria, but he was not the only Perino winemaker.

Matt’s son, Fred, also made wine. With his wife, Mary Ann, Fred made chokecherry wine. They would give small glasses of this wine to their children at evening meals. These children, Matt’s grandchildren, learned to appreciate wine so much that Jim Perino made fruit wines like his dad, Fred, and became the third generation Perino to make wine (Hunt, “RE: Started”). Though Jacento may not have imagined it when he arrived in the United States to start a new life, part of his old life—wine—became an important tradition to his American descendants.

August Piana did not live or work in Cambria; however, he was a third Italian winemaker in the area. Gus, as he was called, came to Newcastle in 1907 with Peter Aminetto (a friend with whom Gus would later open the Corner Bar). Gus’s home town was Sud Piana in Italy, named for Gus’s family who lived there. Starting in the 1920s until his death in 1957, Gus made wine in his cellar at his home on Main Street. The structure of the cellar is still there. A unique twist to this location is that Faust Musso made wine two houses west of Gus, and after Matt Perino moved to town, Perino made wine one block west of Gus (Piana). This area was Newcastle’s own little wine district.

Gus produced wine in a similar fashion to Farella and Perino. He bought from four train cars of grapes delivered to Lead, South Dakota. Each car held twenty-two tons of grapes, and at twenty dollars a ton, this was precious cargo. Shipped from the Chicago area, Gus preferred to use Zinfandel and Barolo. (Gus may have meant Nebbiolo, the grape that makes Barolo wine from his native Italy.) Each fall when the grapes arrived, Piana would use his two-ton Chevy pick-up to haul the grapes to residents of northeastern Wyoming who bought the fruit from him. People from Upton, Gillette, and Four Corners would buy one or two tons at a time, then the rest Gus would use. Jim, Gus’s son, remembers having “wine chores” to do for his father. One such chore was wearing rubber boots to foot stomp (crush) the grapes, two tubs at a time. When crushing was complete, Gus used old bourbon barrels from Kentucky to finish production. The bourbon makers only used these barrels once, and then sold them to the Italian winemakers for twenty-five cents, plus eight dollars shipping to Wyoming. The barrels were soaked for a week before use and were placed horizontally on racks for the duration of fermentation and aging. No sugar or any other elements were added to make the wine. As an investment, Gus purchased a corking machine. He soaked the corks for a week before, and the machine pressed the cork in the top of each bottle (Piana). Gus had quite an ingenious and efficient business of winemaking.

Like Matt Perino, Gus also passed his love of winemaking on to another generation. In the 1950s, Jim Paina, Gus’s son, started making wine in the fashion of his father. As time marched on, Jim eventually ordered his grapes from Deckers, the local grocery store. The cost of fruit went up drastically; by the early 1970s, when Jim Piana stopped making wine, grapes cost almost two thousand dollars a ton! Though Jim made wine, he actually never drank any. He gave every gallon away, many to Italian friends around town. In a unique twist, the hospital would often call Jim to ask him to give wine to certain people. These individuals had health issues, and the doctors thought the benefits of wine consumption could help these patients (Piana). The Piana men were wonderful vintners for many decades.

While not as well known, there were other Newcastle community members that made wine. As previously stated, Faust Musso made wine in his home on Main Street; he received grapes via train like Perino and Farella (Hunt, “History”). Another Cambria resident, Hank Martini, was an immigrant from Bolzano, Austria—once a part of Italy—who worked at Cambria before moving to Sheridan and making wine there (Martini-Bennett 605). Two gentlemen helped Gus Piana produce wine but also made it on their own: Emilio Gaido and John Allera. John ran away from his Italian home at age nine, going first to South America and then to California before finally ending up at Cambria, Wyoming (Piana). These other producers of wine may not have been as well known or had family stay in the area for generations, but they were still an important piece of history in Newcastle.

When thinking of Wyoming, most people would think of isolated wilderness, cold winters, or black coal. Few would think of wine…although history shows many should think of this unknown Wyoming subject. Because Cambria was such a melting pot of European immigrants where many Italians settled and continued their family traditions of winemaking, Newcastle has a very interesting wine history. There were multiple winemakers in this area who passed on the art and science of wine to their sons, and even grandsons, continuing a family legacy for generations. Batista, Jacento, and August may have left their home countries, but they brought a piece of this home with them to their new world: wine.

                                                   Works Cited
Farella Family. “Farella Family.” Weston County, the First 100 Years. Dallas: Curts Media Corporation, 1988. 413-414. 

Griffith, Elisabeth. “Cambria.” Weston County, the First 100 Years. Dallas: Curtis Media Corporation, 1988. 58.

Hunt, Linda. “Newcastle and Area Winemakers’ History: the Italians.” Anna Miller Museum, Newcastle.

Hunt, Linda. “RE: Started Research.” Message to author. 22 Jan. 2014. E-mail.

Martini-Bennett, Joan. “Martini, Henry E. and Katherine Smith.” Weston County, the First 100 Years. Dallas: Curtis Media Corporation, 1988. 605-606.

Piana, Jim. Interview by Linda Hunt. 30 Jan. 2014.  

Saturday, February 1, 2014

Super Bowl Food and Wine Faceoff

The Mission:
Buy “everyday wines” to pair with Super Bowl inspired appetizers in an attempt to prove wine can be a football fan’s drink!

The Wines:
Les Monts Damnes Sancerre 2011 (Sauvignon Blanc)
Flip Flop Pinot Grigio 2012
Fish Eye Pinot Grigio 2012
Mark West Pinot Noir 2011
Accord Pinot Noir 2012
Rene Barbier Mediterranean Red (Merlot blend)
Baron de Barbon Rioja 2010 (Tempranillo)


The Food:
Veggie pot stickers (recipe below)
Fresh fruit with citrus or strawberry fruit dip (recipes below)
Pickle wraps
Shrimp cocktail
Pinwheels (recipe below)
Roasted red pepper hummus with celery and carrots (recipe below)


The Pairings:
The veggie pot stickers were a white wine’s friend. They paired so well with all of the white wine options: the Sancerre and both Pinot Grigios. The Pinot Noirs were so-so, with the Mark West pairing better than the Accord. However, the other reds were not good matches for the cabbage and sesame oil of the pot stickers. The call: pot stickers are white wines' friend!

The fruit dips were unique because one was citrus and less sweet and one was strawberry and sweeter. When all citrus—pineapple and the citrus dip—was paired with the Sancerre, it was a touchdown! The strawberry dip with grapes was a close second. Both dips did pair well with the grapefruit citrus of the Sancerre, no matter the fruit. The Pinot Grigios were okay, but nothing to cheer about. A penalty flag was thrown on the reds with the fruit dips. The sweetness of the dips made all the reds seem sour and bitter.

The pickle wraps paired well with both Pinot Grigios, though the Flip Flop did score more points. The Sancerre received mixed reviews, as did the Mark West Pinot, the Accord Pinot, and the Rioja. However, the Rene Barbier was really a good match with the pickle; the salt and vinegar of the pickle with the cream cheese and salty ham were a fan’s delight with the Merlot blend.


The shrimp cocktail was basically the easiest with which to pair wines. It was practically the universal pairing. It was good with the Sancerre and both Grigios, as well as all the reds. The lightness of the shrimp was good for the whites, while the tangy and flavorful cocktail sauce matched the red’s body and flavor. The shrimp cocktail should be on everyone’s Super Bowl food team.

The pinwheels were a match made on the field for the Sancerre, but overpowered the Pinot Grigios. As the wines got more structured and intense in flavor, they paired better with this flavor-filled appetizer. The Mark West, the lighter of the two Pinots, was a decent pairing, the Accord Pinot a step better, and the Rene Barbier better yet. The Rioja was worth the celebration of this great pairing! 

The roasted red pepper hummus rounded out the line-up of Super Bowl foods, and it was a bit of a loss when matched with the white wines. However, the hummus and the Mark West Pinot Noir were a great team, followed closely by the Accord Noir. It was also good with the Rene Barbier and Rioja, though not quite the perfection of the Pinot Noirs.

The Recipes:
Roasted Red Pepper Hummus
Mix together in a food processor:
One can garbanzo beans, drained
Dash of salt
Juice from half of a lemon
1 tbsp. cumin
Dash of chili powder
Two roasted and peeled bell peppers from the oven or roasted bell peppers from a jar (but only as many as you want--they are usually a bit oilier and may have more flavor, so you might not want to use as many if you use the ones from a jar)
Serve with carrot and celery sticks

1 tub light sour cream
1 package 1/3 less fat cream cheese
1 packet ranch dip seasoning
1 small can green chilis
1 small can chopped black olives
2 bunches green onions, finely chopped
1 ½ tsp. lemon pepper
1 ½ tsp. chopped garlic
1 red pepper, finely chopped
2 tsp. dill seasoning
Mix all ingredients together; spread onto six spinach flour tortillas.
Let set two hours. Roll, slice, and enjoy.

Citrus Fruit Dip
1 block cream cheese
3 tbsp. orange juice concentrate
¼ cup Splenda
Beat with hand mixer until smooth.

Strawberry Fruit Dip
1 tub strawberry flavored cream cheese
1 small jar marshmallow cream
Beat with hand mixer until smooth; serve both dips with strawberries, pineapple, red and green grapes, apples, or bananas.

Veggie Pot Stickers
1 package shredded cabbage
1 tsp sesame oil
1 tbsp soy sauce
1 teaspoon rice vinegar
1/2 tsp sugar
1 tsp salt
Garlic and green onions are optional
Combine the above ingredients and cook over medium heat until the cabbage is cooked thoroughly.
30 Wonton wrappers
Moisten the wrapper around the edges with water and place 1 tbsp of cabbage in the center. Seal the edges.
In a deep skillet heat 3 tbsp oil and place the wontons in the skillet. Once they start to sizzle add 3/4 of water and cover with a lid until they begin to brown. About 7-8 minutes. Remove from the pan and serve.