I’m most interested in its celebration in Norway, at the Son’s of Norway’s Grieg Lodge/Norse Hall here in Portland (my daughter, Lucy will be crowned Santa Lucia – come see her!), and in our own house. Traditionally, the girls in the household bring saffron buns and coffee (I especially love the coffee part!) to the sleeping household members in the morning.

I think that an excellent way to extend this celebration is to drink Lyset Cabernet and/or Lyset Sauvignon Blanc in the evening. Here’s what Ancient Oak Cellar’s owner has to say about this special wine:

Lyset means light – or candle – in Norwegian. A strong sense of connection to and pride in our heritage permeates my family. We celebrate 17 Mai – Norwegian Independence Day – make traditional foods – kumla and lefse, but not lutefisk – and my beautiful blonde-haired daughter dresses in a white gown and red sash, and places a lighted crown of evergreens on her head to celebrate Santa Lucia day, which marks mid-winter. The Lyset brand pays tribute to my Norwegian heritage; may these wines remind you of the importance of tradition and family in your own life.

Whether you have Norwegian heritage, or just want another way to celebrate the coming of light in these dark winter days, order some Lyset Cabernet or Lyset Sauvignon Blanc today!

You may know me in any of a number of different contexts, but today I’m writing to make sure you know about me in relation to one of my favorite things — wine.

I have quite a few connections to wine, the first of which is I very much enjoy drinking wine!

Other connections are that Ken and I own and run a ranch and vineyard in Sonoma County from which I produce wine, and — the subject of this new newsletter — I have a retail wine-selling business called Melia Wines.

I have a commitment to support small, family-owned wineries and vineyards that use sustainable practices.

Providing a firm connection between those who grow the grapes, those who make the wine, and those who then enjoy drinking the wine is a foundation of Melia Wines’ business.

I look forward to Melia Wines being your “personal purveyor of exceptional wines at equally exceptional prices.” Please contact me if you want wine for holiday giving or entertaining.

If you have a different email you’d rather I use to send you these newsletters, please let me know;  if you have friends who’d like to learn about these wines, please forward this newsletter to them and suggest they add their names to my newsletter list, fan Melia Wines on Facebook, and check my Twitter feed.

Here’s to your enjoyment of good wine!

–Melissa Moholt-Siebert

Crab Bisque makes 6 servings

In a stock pot, over medium heat, saute 1 T. minced shallots in 2 T. butter for 2–3 minutes, or until soft.  Remove from heat & stir in 2 T. flour until blended.  Return to heat and cook 1–2 minutes until mixture is bubbly.  Gradually add 2 cups chicken broth, then 1/4 cup tomato paste. Whisk until smooth. Add 2 cups whipping cream and 1 lb. crab. Bring to a boil; reduce heat to a simmer. Cook 3–4 minutes and serve with sour cream and a sprinkling of parsley. Makes 6 servings.

I’m planning to serve this when friends come to dinner this weekend.  I’m pondering what wine to serve with this.  Top contenders at this point are Lyset Sauvignon Blanc and Yellow Hawk Cellar’s Muscat Canelli.

Eat Dungeness Crab now — fresh, local, in season, sustainable…and delicious!