Why Are These Beverage Craftsmen Concerned With Water Conservation?

WWNO - New Orleans Public Radio | By Thomas Walsh,

Published January 16, 2015 at 6:31 PM CST

Water conservation and ecology are at the utmost concern to beverage makers likeGreat Raft BreweryandCakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport's water, and BruceCakebreadhas helped organize a group of winemakers to ensure that their family businesses will survivethe ongoing drought in California. We'll join each of them on site as they focus their attention towards these environmental issues.

And once you hear Molly Kimball's advice about the benefits of a daily glass of wine, you'll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart: a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night.

Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin.

Coq Au Vin (Serves 6)

6 strips of thick cut bacon, cut into 1/2 inch strips

2 – 4 tablespoons olive oil (if needed)

1 whole chicken, cut into pieces

Salt and pepper

1 onion, chopped

2 carrots, chopped

1/2 pound button mushrooms, cleaned and trimmed

1 1/2 tablespoons tomato paste

2 cups brown chicken stock

2 cups red wine, preferably Burgundy

2 garlic cloves, minced

2 teaspoons thyme

2 bay leaves

1 – 8 oz. jar pearl onions, drained

2 tablespoons flour

2 tablespoons butter

Cooked rice

Brown the bacon in a heavy Dutch oven. Remove the bacon and reserve. Season the chicken with salt and pepper. Brown the pieces in the bacon drippings and additional olive oil as needed. Remove the chicken and reserve. Saute the onions and carrots in the Dutch oven till softened. Add the mushrooms and sauté until cooked. Stir in the tomato paste and sauté it for a couple of minutes. Return the chicken and bacon to the pot and add stock, wine, garlic, thyme and bay leaves. Bring all to a boil, then cover and reduce to a simmer. Cook on stovetop or in a 325 degree oven until the chicken is tender. Add the pearl onions. Make a beurre manie by mixing the flour and butter together with a fork till combined. Whisk into the sauce to thicken, cooking for just 2 minutes. Remove from heat and serve coq au vin over rice.

Dennis Cakebread, Vice President of Sales & Marketing, says that a patch of land will not yield a profit for it's investors for 10 to 15 years.

Cakebread Cellar's Dancing Bear Ranch rests in the hills of Napa Valley. It's high elevation makes it suitable for growing Cabernet Sauvignon, Merlot, and Cabernet Franc.