Father and Daughter Make Great Wines

It’s not unusual these days for young women to follow in the footsteps of their fathers as winemakers — but few have taken these steps while learning their trade in three countries on two continents.

Frenchman Pierre Seillan famously teamed up with the late Jess Jackson and his wife and business partner Barbara Banke beginning in the 1990s to make wines at three estates — Château Lassegue in St-Émilion, Arcena in Tuscany, and most-notably Vérité in Sonoma County, where some of Seillan’s wines earned 100-point ratings. All are blends using Bordeaux grapes, and all today are part of the Spire Collection of Jackson Family Wines.

Hélène Seillan (pronounced “say-uhn”) helped out in the cellars as a teenager, but with the 2009 harvest, she began crafting her own red Sonoma blend at the age of 23. It is called Cenyth (Zenith), and it was recently released.

Hélène and her brother Nicolas grew up as friends of the Jackson’s daughters, Katie and Julia, and all four work today in some aspect of the families’ wine businesses, as does Monique Seillan, Pierre’s wife and business partner. Nicolas makes wines at the group’s European properties, but Hélène is the first of the young adults to create her own brand. Her friend and business colleague Julia Jackson painted the label art.

Here are three wines recently tasted — two from Pierre Seillan and one from Hélène.

2005 Château Lassègue St-Émilion grand cru ($96) — Seillan wanted this wine to mature before the general release, hence the older vintage and the wonderful aromas of dark fruits and medium oak. Very classic — with long, dark-fruit flavors, yet lean with integrated tannins and hints of bacon and baking chocolate on the finish. Not too fruity, not too lean, and with a long, lingering aftertaste, this bottle is just delightful.

2009 Cenyth Sonoma County red wine ($58) — Dominated by half cabernet sauvignon and a quarter merlot, the wine still has a reluctant nose, and there are hints of gaminess. It is a very centered rather than a linear wine, very dark and murky with tastes of dark currants, chestnuts, violets, and dusty tannins. The younger Seillan has applied Old World sensitivities to a California canvas with this wine, which is very drinkable now — lovely when I had it in a restaurant with a beef filet — but will improve in the bottle for years.

2010 Vérité “La Muse” Sonoma County red wine ($390) La Muse is a lilting and very elegant wine that almost dances across the palate with flashes of both dark and juicy red cherries bordered by dusty tannins. With airing, it just gets rounder and more harmonious. In a word: fabulous!

I have no idea how much Pierre influenced Hélène (or vice versa!), but there is a style difference in the two wines that goes beyond vintage and grape sourcing — both very good, both very well-made, and both very different. It will be interesting to see if the younger Seillan will continue with her current vision in her next wine or whether she will continue to experiment.

I’m willing to wait.

50 Sweet Quotes About the Special Bond Between Fathers and Daughters

These sayings are all about the special relationship between dads and their daughters.

While most kids will share a special bond with their parents, the relationship between a father and his daughter (or a daughter and her stepdad) is a truly special one. Prevailing gender stereotypes of dads gravitating toward their sports-playing sons while being over-protective of their doll-playing daughters aside, it's true what is said of "girl dads": once their daughter is born, they're a puddle of love. And if you're a daughter (or a dad) who knows what it's like to share that unique familial bond, you'll feel so seen by these father-daughter quotes.

While these quotes about dads and their daughters make for perfect Father's Day Instagram captions or Father's Day cards as a way to say "I love you, Dad," they're also great to share every other day of the year. These messages are the perfect way for you to tell your dad how much you cherish him, whether it's via a virtual Father's Day celebration or a "just because" random phone call. After all, dads deserve just as much love and admiration on a random Tuesday as they do on their special day. And no matter the reason, the dad in your life will be so touched that you thought of him.

8 Last-Minute Father's Day Gifts Dad Will Love

We've rounded up gifts that will get to your dad in no time!

Related To:


Young father and daughter cooking together at home. Tokyo Japan

Photo by: JGalione/Getty Images

Father's Day is right around the corner. Whether he loves to cook or just eat, we've rounded up some great options for your food-loving dad that promise a quick delivery. Keep him stocked on coffee and barbecue with a subscription service, or have his favorite spirit delivered in a matter of hours. No matter what you pick, he'll certainly feel the love this holiday.

Seared NY Strip Steaks & Chimichurri

Gift your dad the experience of easily crafting new meals with a subscription to Blue Apron. The brand has multiple meals perfect for any dad, including this Steak and Chimichurri recipe. Other options include Southern Spiced Chicken with Potato Salad and Maple Green Beans, Mexican-Spiced Shrimp Tacos with Guacamole & Poblano Peppers.

Food Network Kitchen Gift Subscription

If Dad is looking improve his kitchen skills, the Food Network Kitchen app is the perfect gift. He'll have access to step-by-step tutorials, Q&As with culinary experts and live classes with some of his favorite Food Network chefs.

Oath Pizza Bestseller Care Package

If you're looking for a gift that also doubles as an activity this year, try a homemade pizza night with Dad. Nantucket-based pizza brand Oath Pizza has put together kits to craft their signature pizzas, including this Bestseller Care Package, which has the fixings to make two classic cheese pizzas, two classic pepperoni pizzas, two specialty pizzas and six cookies. Plus, you can use the code SENDPIZZA to get $10 off your order.

Favorite Bottle of Liquor

Thanks to Drizly, it's easier than ever to have alcohol delivered in under an hour. And, that means, if your dad is a fan of wine, whiskey or any other type of alcohol, you can have their gift ordered and delivered in no-time.

BLK & Bold Specialty Beverages Coffee Subscription

If Dad's day doesn't start without a cup of coffee, make sure he never runs out with a coffee subscription. Plus, when gifting a BLK & Bold coffee subscription, you will also be giving back. The company pledges 5% of profits to youth programming, workforce development and eliminating youth homelessness. With a subscription, Dad's favorite blend can be delivered on the date of his choice and as frequently as he desires.

Josh Cellars Reserve Bourbon Barrel Aged Cabernet Sauvignon

Surprise him with a bottle of Bourbon Barrel Aged Cabernet Sauvignon to pair with dinner this Father's Day. Through delivery services like Instacart and Drizly, you can ensure same-day delivery and enjoy the flavors of vanilla, brown spice and caramel, plum, cranberry and barbequed meats with whatever you cook this year.

Monthly BBQ Subscription

Set your dad up with a summer of barbecue with this subscription service through Goldbelly. Choose either a three- or six-month subscription, and your dad will get a variety of barbecue meats delivered straight to their door, with options including Los Angeles' Revered Bludso’s BBQ Rip Tips, North Carolina's King's BBQ Ribs & Pulled Pork or Memphis Legend Central BBQ's Dry Rub Ribs.

Barrington's Claudine Pepin celebrates family, French cuisine in kids' cookbook

The bilingual "Kids Cook French," inspired by her daughter and illustrated by her dad, celebrity chef Jacques Pepin, sets down the recipes her family holds dear.

BARRINGTON, R.I. -- When you are the daughter of Jacques Pepin, one of the very first celebrity chefs in America, people think it&rsquos very posh that she summered in France while growing up.

&ldquoIt was like going to New Jersey,&rdquo Claudine Pepin said wryly. &ldquoI went to stay with my grandmother all summer and then my parents would come for a few weeks at the end.&rdquo

For most of the summer, it was more like a working vacation, during which Claudine helped her grandmother around the country house and did things such as peel potatoes. She didn&rsquot have a potato peeler but rather used a paring knife, which made it a bit more of a job.

At 4 p.m. each afternoon, when French children would get their afternoon piece of chocolate, she got a piece of goat cheese from her grandmother's stash of cheese she bought early in the season and stored away for the summer. The cheese grew hard as the summer dragged on, and by the end she wouldn't so much eat the cheese as gnaw on it. Then she'd sweat in the summer sun and stink like goat cheese.

That&rsquos a sweet, fond memory not cheesy at all when told with happy, nostalgic reflection by Claudine.

Providence Journal video by Tom Murphy

Such real-life stories are part of this real woman&rsquos life. Sure, it&rsquos been filled with glamour and television shows and international travel. Claudine has cooked with her father on several of his PBS series, including "Jacques Pépin's Kitchen: Cooking with Claudine," and appeared on &ldquoCooking Live" with Sara Moulton, &ldquoGood Morning America&rdquo and &ldquoMolto Mario.&rdquo

She spent two years as the "brand ambassador" for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

But at the heart of everything is family, first the one in which Claudine grew up in Connecticut and now the one she has in Rhode Island, having moved here from Colorado in 2011.

She has just published her first book, "Kids Cook French," which already sold out its first printing. Writing it was a family affair, with illustrations drawn by father Jacques. He is clearly an artist as well as a master chef.

Claudine's husband, Rollie Wesen, and daughter Shorey, 11, tested recipes. Wesen is a chef and instructor at Johnson & Wales University, teaching cooking courses in sustainability called Conscious Cuisine. The two met when he was a chef working in New York City and she came in to dine.

"Ms. Pépin arrived at a dinner at Jacques Brasserie, the Upper East Side restaurant, wearing a cowboy hat and carrying bottles of 1990 rosé Champagne," said their wedding announcement in the New York Times.

It continued, quoting Wesen: "For some reason, my manager told me that Jacques Pépin's mother would be attending the dinner. So I was extremely nervous to be cooking for this grande dame of French cuisine. And I had no idea who Claudine was until after dinner, when she offered me a glass of this unbelievable Cognac they were drinking, an Otard 1795, and made a toast to me."

"The relationship was cemented over pigs' feet and red wine at Babbo," the Times reported.

Not surprisingly, daughter Shorey is an adventurous eater. For the book, she drew some of the illustrations (a potato peeler and mushrooms among them). She wishes to be neither a chef nor an artist, but rather a lawyer.

They all worked together on the book for about a year and a half.

The book itself is unique. &ldquoKids Cook French/Les Enfants Cuisinent a la Française&rdquo (Quarry Books, $21.99) doesn&rsquot just refer to the recipes but to the fact that it's written in both English and en Français. This is an interactive cookbook intended to be used by families, yes for parents and children, to inspire them to cook healthful meals and dine together.

The dishes have a decidedly French inspiration, as you would imagine. But who among us doesn&rsquot wish to be expert at cooking crepes? Boeuf Bourguignon or a croque-monsieur? The recipes include starters, main courses and desserts.

&ldquoThere are no secrets to cooking, only techniques,&rdquo Claudine said while dining at a book dinner hosted recently by Persimmon, in Bristol. The restaurant is a favorite of the family, and they have become friends with proprietors Lisa and Champe Speidel.

Champe prepared dishes from the cookbook, but with his chef's take.

Still, the dishes he made are very much meant to be made in the home kitchen, as are all the book's recipes. They clearly represent some of Claudine's favorite things to eat &mdash from seasonal root vegetables to vinaigrette for summer salads.

Claudine said Shorey was her inspiration to write the book. She wanted to get all the family recipes down in one place. And her father and publisher told her to write it.

That's more honest, down to earth talk from this real daughter, wife and mother.

Many of the recipes in "Kids Cook French" come with personal stories from Claudine Pepin.

"The story of this soufflé dates to when my grandmother married my grandfather. She was about eighteen, she didn&rsquot know how to cook very much, but knew he liked soufflé. So she made hers this way, without separating the eggs, and it worked! It does not rise as much as a traditional soufflé, but it is delicious and so much easier!"

Adding cauliflower is Claudine's take.

7 tablespoons unsalted butter, divided

1 cup cauliflower puree (see instructions)

1 pinch freshly ground white pepper

6 ounces Gruyére or Swiss cheese, grated (about 2 cups)

2 tablespoons minced chives

Preheat the oven to 375 degrees. Butter a 9-by-13-inch glass dish or 6-cup soufflé dish with 1 tablespoon of the butter. For the purée, cut about one-quarter of a whole cauliflower, including the stem but not the green, into pieces smaller than 1½ inches.

Bring the cauliflower to a high boil in salted water, turn down to a simmer, and cook until very soft (about 10-12 minutes). Drain very well.

Purée the cooked cauliflower in a food processor or by hand, making sure that all the water is removed. While the cauliflower is cooking, melt the remaining 6 tablespoons (85 g) of butter in a saucepan and add the flour. Cook on medium heat for 2 minutes. Whisk in the milk. Add the salt and pepper. Bring to a simmer while stirring with a whisk, then remove from the heat. The sauce should be thick and smooth. Allow to cool. You&rsquove just made béchamel!

Beat the eggs with a fork very well, as you would for an omelet. Mix the eggs, cheese, cauliflower purée, and chives into the cooled white sauce. Mix well.

Pour the mixture into the glass or soufflé dish and bake for 30 to 40 minutes. It should be puffy, lightly browned on the top, and dry in the middle.

1 leek, washed and chopped, about ½ cup

4 tablespoons unsalted butter, plus 1 to 2 teaspoons to grease pan

4 ounces premium deli ham, diced (about 1 cup)

4 ounces Swiss cheese, finely grated (about 1 cup)

¼ teaspoon freshly ground black pepper

1 sheet (10 by 10 inches) puff pastry (such as Pepperidge Farm)

Preheat the oven to 350 degrees.

Cut the leek in half lengthwise and wash thoroughly between each of the leaves.

Cut off the top part of the leek that is dark green and leathery. (Lighter-green leaves are perfectly tender and delicious.)

Cut off the bottom, including the roots and about ¼-inch of the white stem. Chop medium to fine, about ½ inch.

Sauté the leeks with butter and a pinch of salt on medium-low heat, until tender, 6 to 8 minutes. You may need to add a little water to prevent browning. Set aside to cool.

Dice the ham and grate the cheese.

Whisk together the 3 eggs and the 2 egg yolks. After they&rsquore well beaten, add the cream, salt and pepper. Stir in the grated cheese and the cooked leeks. Butter the glass pie pan with 1 to 2 teaspoons of butter.

Roll the 10-by-10-inch puff pastry to 12 by 12 inches, about 1/8-inch thick.

Gently press the rolled puff pastry into the buttered pie pan.

Use a paring knife to trim the hanging corners/edges. Press the scrap pieces onto the pastry in the pan to fill in any gaps.

Prick the bottom of the dough evenly with a fork in 8 to 10 places.

Fill the pie shell with the egg, cream, cheese, and leek mixture, then evenly distribute the ham. Stir gently for even distribution.

Place the quiche on a sheet tray and into the preheated oven. Bake for 20 minutes on 350 degrees, then lower the heat to 300 degrees and bake for 1 hour, until the top is slightly browned, puffed in the middle, and a cake tester comes out clean. The crust should be thoroughly browned across the bottom.

Allow to cool for 10 minutes before cutting.

6 ounces slab bacon (or cut up 6 ounces of your favorite sliced bacon)

3 pounds chuck, blade, or shank beef roast

2 tablespoons kosher salt, divided use

1 teaspoon freshly ground black pepper, divided use

1½ tablespoons unsalted butter

2 medium yellow onions (14 ounces), ½-inch dice

4 whole carrots (10 ounces), ½-inch slices

1 large celery stalk, minced (about ½ cup)

4 garlic cloves, smashed, peeled, and chopped (about 2 tablespoons)

1 tablespoon thyme leaves, picked (about 7 sprigs)

3 tablespoons all-purpose flour

1½ cups good fruity red wine

3 cups chicken or beef broth

Remove the skin from the bacon and cut into ½-by-½-by-1-inch pieces. Sauté in a heavy 12-quart Dutch oven (or sauce pot with a lid) until beginning to brown but still tender. Remove the bacon pieces and set aside.

Cut the beef into 1-inch dice and season with 1 tablespoon of salt and ½ teaspoon of pepper. Sauté in the bacon fat (in batches if necessary) until nicely browned. Remove the beef and reserve. Pour off most of the fat and discard.

Lower the heat to medium low and add the butter. Scrape the bottom of the pan with a wooden spatula. Add the mushrooms, onions, carrots, celery, garlic, thyme leaves and bay leaf with remaining salt and pepper and sauté until the vegetables just begin to soften, 2 to 3 minutes.

Sprinkle the flour on top of the vegetables and mix well. Continue to cook for another 2 to 3 minutes.

Add the wine and the broth. Scrape the bottom of the pan to incorporate the fond (yummy brown bits on the bottom). Add the beef and the bacon into the pot. Stir well. Simmer on the stovetop until the beef is very tender, stirring occasionally, about 2 hours, and skim any fat that collects on the surface.

Mixing in humor, whether through jokes or comical stories, will surely be appreciated. Don&apost alienate anyone, though, and be sure to stop cracking people up long enough to get across a more serious message of well wishes. At the beginning of his toast, this father of the bride-a trial lawyer and clearly no stranger to public speaking-told the story of how the hard-working groom had once used a toothbrush to detail his bride&aposs car. Later in the speech, he gifted the groom a new toothbrush with a note reading, "For John&aposs car," hinting that he&aposd like his own car cleaned as well.

Looking for some inspiration for a cute book inscription or card about father&rsquos and daughters? Here are my top 5 quotes about daddy daughter love.

Frank Pittman

&ldquoFathering is not something perfect men do, but something that perfects the man.&rdquo

Stanley T. Banks

&ldquoYou fathers will understand. You have a little girl. She looks up to you. You&rsquore her oracle. You&rsquore her hero.&rdquo

Michael Josephson

&ldquoOne of the greatest things about daughters is how they adored you when they were little how they rushed into your arms with electric delight and demanded that you watch everything they do and listen to everything they say.&rdquo
John Gregory Brown

&ldquoThere&rsquos something like a line of gold thread running through a man&rsquos words when he talks to his daughter, and gradually over the years it gets to be long enough for you to pick up in your hands and weave into a cloth that feels like love itself.&rdquo

Joseph Addison &ldquoCertain is it that there is no kind of affection so purely angelic as of a father to a daughter.&rdquo

Gordon Ramsay's daughter Tilly confirms she prefers her mom's cooking

Gordon Ramsay’s 19-year-old daughter, Matilda Ramsay, may have a celebrity chef as her father but that doesn't mean she wants him to cook for her all the time. The younger Ramsay is doubling down on her opinion and in a funny new TikTok video, confirmed that she does prefer one parent's cooking over the other's. Spoiler alert: she hasn't had a change of heart!

Matilda, who goes by Tilly, posted a TikTok Friday offering her take on the social media trend featuring Ciara’s song “Got Me Good.” Her video includes a sound bite with a repetitious cheer that begins slowly and eventually transitions into an upbeat tempo.

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“When dad says he’s cooking dinner. ” she wrote at the start of the video. Meanwhile, she can be seen dancing unenthusiastically in the background while her dad stirs a pot on a stove in the foreground.

The video then cuts to a clip of her mom, Tana Ramsay, cooking at the stove while Tilly begins to hop around the kitchen excitedly. The caption over the second high-energy clip continued, “VS. When mum says she’s cooking dinner.”

She captioned the post simply, writing, "Guess who’s cooking I prefer" along with both a flushed face emoji and a shushing face emoji.

This isn’t the first time Tilly has admitted that she prefers her mother's cooking instead of her father’s. The “MasterChef” star shared his daughter’s “This or That” TikTok video to his Instagram in December and in the clip, father and daughter choose between two different options. Naturally, one of those tough decisions came down to “Mums cooking” versus “Dads cooking.”

Ramsay, 54, chose his own culinary abilities while Tilly weaved in the opposite direction, showing she liked her mom’s meals more.

Tilly’s TikTok is full of plenty of content featuring her famous father. The two have participated in a slew of TikTok trends, including some of the app's popular dances as well as a prank or two.

Last month, the "Hell's Kitchen" host appeared on his daughter’s TikTok once again for a hilarious prank. In the short clip, Tilly pretended to do a magic trick where she balanced an egg on top of an open water bottle and made the egg “disappear.”

While her dad leaned over the water bottle to see where the egg went, Tilly gave the water bottle a quick squeeze, splashing water directly onto his face. If that wasn’t enough of a surprise, she then cracked the raw egg over his head before running off.

The TV chef and father of five has not only appeared on his daughter’s TikTok channel, but is also active on his own account. In between reviewing other TikTok users' cooking videos, Ramsay roasted another familiar face on his TikTok: his 21-year-old daughter, Holly.

Ramsay posted a duet of one of Holly’s videos where she tries out his potato gnocchi recipe. Throughout the clip, he critiques her technique, including scolding her for not peeling the potatoes before she boiled them and pointed out that her potatoes were "not even cooked properly.”

“Young lady, you should know better,” he jokingly concluded his roast. “Shame on you, Holly!”

Father and Daughter Abduct Woman and Leave Her in Desert, Police Say

In what an official called a “vicious case,” the woman was sexually assaulted and held for a week before being left for dead in the desert.

A woman was abducted, sexually assaulted and kept in a room for a week by a father and his adult daughter before they left the woman for dead in the desert, the authorities said.

The woman was kidnapped at gunpoint in Las Vegas on Oct. 30 and taken to Palmdale, Calif., about 60 miles northeast of Los Angeles, Capt. Eduardo Hernandez of the Los Angeles County Sheriff’s Department said at a news conference on Friday.

“It’s at gunpoint, it’s by force,” he said. “The victim is then transported across state lines, held in a house inside of a room for at least a week. At some point, she was sexually assaulted and then left for dead.”

The woman, who was not identified by the police but is in her 40s, was found near Edwards Air Force Base in Kern County, Calif. — more than 200 miles from where the police said she was abducted — by military personnel on a routine patrol on Nov. 6.

She was in the desert and suffered from exposure, Captain Hernandez said. She was left with no water or food.

“We don’t know exactly how long she had been out there, and when she was dumped she was a little disoriented,” Captain Hernandez said.

The woman was taken to a hospital and has since returned home to Las Vegas, he said.

The police arrested Stanley A. Lawton, 54, on Wednesday and his daughter, Shaniya Nicole Poche Lawton , 22, early on Thursday. They face charges of robbery, rape and kidnapping, television station KTLA5 reported.

Mr. Lawton was being held in lieu of $4.5 million bail and Ms. Poche Lawton $1 million bail, according to arrest records. They are due in court on Tuesday.

Mr. Lawton, his daughter and the woman were acquainted, and money was taken from the woman, Captain Hernandez said but the authorities did not provide a motive.

From the Blog

Earlier this month, Elena Lapini of Podere Campriano shared her recipe for ribollita with us. She explained, “Usually, every family in the Florence area (ribollita is typical only in Florence, Arezzo, and the plain of Pisa) has its own recipe that was passed down from generation to generation, and I have my own recipe that came from my grandmother. Here is that recipe, translated into English because we occasionally make it in our cooking classes and I offer it to my English-speaking guests.

“As you might know, it was traditionally a peasant recipe, made of bread, vegetables, and broth. It was usually done on Friday, because the Catholic religion says that meat should not be eaten on Friday, but then it was also heated in the following days and this is why the name ribollita (re-boiled) was born. It seems the name was born around 1910, but already in the Middle Ages, a similar bread soup was cooked that was simply called by another name. Today, it is eaten during winter because of our abundance of winter vegetables.”

Click here to view our 6-bottle sampler of Tuscan reds to pair with ribollita.

Stumped on what to get dad for Father's Day? Some recipes that will satisfy his appetite

MILWAUKEE -- Father&aposs Day is just around the corner -- so why not treat dad to a tasty meal? Father and daughter duo, Wendy and Richard Baumann join FOX6 WakeUp with some European-inspired dishes dad will love.

German - Bratwurst or Bratwurst Hors D ’Oeuvres

Sauté bratwurst slices and do not overcook – then drain off any grease.  Add the sauerkraut with its juice and let that mixture sit a couple hours or even overnight.  Add the brown sugar and simmer for 4 – 6 hours and serve in a chafing dish with toothpicks.  A fun delicious flavorful twist on classic German Brats or a Brat Fry!

Eastern Europe Humus Salad – Snack or Side

Yes you may make your own home made humus or buy good quality humus – then adorn it for flair and flavor!  Spread out on a small or large platter and sprinkle with good quality feta cheese (I prefer sheep feta), diced fresh and ripe red tomatoes (or you may mix red and yellow tomatoes) – diced pickled jalapeno peppers – black olives (whole with pits or pitless sliced) and fresh cilantro optional.  Serve with store bought pita chips (I would not buy flavored rather plain salted pita chips) or make your own with fresh pita bread toasted in oven (just brushed with olive oil).

Greek Tzatziki

Either chop or grade your peeled cucumber – as much as you like and then mix with plain yogurt and freshly chopped mint.  Add a small amount of white wine vinegar, olive oil and salt and pepper to taste.  Make a small batch or big and this does last very well in the refrigerator – great different summer salad – something different too!

Watch the video: Κύπριος πατέρας σε προχωρημένο στάδιο καρκίνου παντρεύει την κόρη του (January 2022).