Between school and work(s), things have been pretty hectic lately. Since my last update, I’ve picked up jobs at Bouchon, Del Dotto, and the Rudd Center for Professional Wine Studies. I’ve also completed 2 more classes, but more on all that later. First, Fall is here and it’s time for giving thanks. So, I give you all a recipe for the holidays thanks to Chef Briwa at Greystone during our lil’ field trip to Bellwether Farms. I must say, these turned out pretty kick-ass.

First, soften the cold butter by pounding with a rolling pin. The butter should be used cold as you want to keep it relatively firm.

Next, knead in the sugar and flavorings until homogeneous. Add the two flours and mix until smooth. Shape dough into logs and chill to firm.

Preheat the oven to 325° F. Cut the logs into ¼” slices and place slices onto a greased sheet pan. Bake at 325° until lightly golden and crisp — about 20 minutes. Cool before serving.

And there you have it! They go great with some ice cream or coffee/tea and lavender can easily be subbed out with other herbs Happy Thanksgiving!

First, the good news.

The holiday season is in full swing and there will be lots of opportunities to celebrate with some excellent values from all over the wine country.

The bad news?

The economic crisis has hit the wine business squarely in the bank account. There’s a surplus of wine available  — from here and abroad — and the 2009 vintage is bubbling along in preparation for joining the already crowded marketplace.

Mike Grgich

In a recent Napa Valley Register article, Mike Grgich, founder of celebrated Grgich Cellars, bemoaned the backlog of unsold wines in his warehouse. He’s not alone. Many wineries are scrambling to reduce inventories any way they can.

Now, some good news.

Wine prices are melting down across all categories — from vin ordinaire to formerly triple-digit  “collector” cabernet sauvignon from Napa and Sonoma.

There will always be exceptions, but the laws of supply and demand will dictate an almost unstoppable craving for any exceedingly rare, miniscule production wines that have developed cult status among deep-pockets collectors.

You won’t find Screaming Eagle in anybody’s discount bin.

An empty (yes, empty) Screaming Eagle wooden wine box is offered on eBay for $75. A single bottle of this highly-allocated cabernet-based wine from Napa, depending on vintage, commands four-digit and even five-digit prices.

That kind of mad pricing scheme won’t stop, no matter what the general economic climate, is, but any winery without sold-out inventory is definitely looking for ways to attract attention from a skittery consumer and the simplest way to do that is with price.

Clearing Out the Cellar

I’ve noticed several wineries across the region are clearing out their cellars and offering bargains on even older wines.

If you belong to any winery-sponsored wine clubs, check your mailbox for special offers that include even greater discounts.

A good example is a recent mailer from Rosenblum Cellars in Alameda, offering 30 percent discounts to wine club members during the holidays. Rosenblum is owned by Diaego Brands, a multi-billion-dollar wine and spirits corporation.

But much smaller operations, like zinfandel specialist Robert Biale Vinyeards in Napa, are also reaching out with special offers.

A holiday mailing from Biale offered special sets of library wines and pre-release pricing for the 2006 Hill Climber  Monte Ross Vineyard syrah ($36 for wine club members, $55 to non-members).

Budget Wine Country Destination

Heringer Estates, a family-owned winery in Clarksburg, is offering a two-for-one special on wines purchased at its tasting room on Black Friday (Nov. 27). Go early because the sale price is only good from 9 a.m. to Noon!

Heringer’s main business is farming 105 acres of  their own vineyards and managing another 350 acres for customers.  Most of Heringer’s crop goes to other wineries, but the family keeps some of the fruit to make a few thousand cases of its own brand.

Mike Heringer

I met Mike Heringer, a sixth generation member of his California farming family, at a recent wine event. The talented winemaker told me they grafted over about 25 acres of chardonnay vines to eight more unusual strains of grapes to supply the family winery with fruit that will help differentiate their wines from the competition.

We tasted a 2005 Heringer petite sirah and, after a little airing out in the glass, it shed its rustic tannins enough to expose a vibrant core of rich, black and red  fruit. I’d call it a bargain at $21.

I’m also a big fan of the “bargain” wines produced by Bogle, another Clarksburg winery with a strong petite sirah program, including the latest release (2007) in a string of vintages going back 31 years. This wine is all about juicy blackberry fruit with a spicy edge. You can find it at grocery stores for less than $10.

Bogle’s holiday schedule includes daily tastings at the winery’s light and airy tasting room overlooking the Home Ranch Vineyard — about a 90-minute drive from San Francisco.

Taylor's Refresher San Francisco at the Ferry Plaza

Until Saturday afternoon, I had never caused a public scene. Well, not one that I remembered anyhow. The following story shall be blamed on hormones.

My husband and I were in Napa for our Babymoon, and stopped for lunch at the long-standing diner, Taylor’s Refresher, on 1st Street in Napa. We ordered garden burgers. I realized after we had put in our order that we weren’t asked if we wanted cheese, and we both did. So I returned to the counter with money and receipt in hand to ask that cheese be added to our burgers.

The lady behind the register was clearly irritated by the request, but began to comply, charging me $2.18 for the cheeses. Then, she checked with her line cooks, who said the order was already ready. She told me that “your order’s done. No changes.” She shoved my money back across the counter. I said, “really, because no one asked us if we wanted cheese, and that seems like an oversight, and–”

With a nasty sneer, she said, “it’s right there on the menu, sweetheart.” She shook her head at me and turned to another customer.  Seriously? I told her that I wouldn’t be returning to this restaurant and walked back to the table. Our order came up momentarily, and my husband picked it up. But I was so angry with this woman, who had been so rude to a VERY pregnant lady who clearly needed cheese, that I said I didn’t want to stay.

My husband packed up our things and took me outside, but I didn’t get far. At an outside table far from other customers, I sat down and broke into hysterical tears. “Why would she be so mean?” I asked. “I was willing to pay for the cheese. Why did she treat me like I’m stupid?” More hysterics. My husband had never seen anything like this from me, and was woefully inept to deal with it. But the guy at the table behind us came right over.

“I’m a manager here, what can I help you with?”

I was crying too hard to say anything, so my husband filled the guy in. He immediately took our garden burger order (with the cheese) and told us he would get us new burgers. He then brought us sweet potato fries on the house, and apologized for the woman behind the counter (who he insisted was a really nice person–yeah, to her boss I’m sure she is.)

I had never had such an experience before. We got new burgers, and free fries, and a nice apology, and all I had to was break into hysperical tears. I’m thinking of making it a regular thing.

Back in 1981 my dad informed the family that we were all moving to Africa. I was only 8 so it was no big deal to leave sleepy boring Framingham, Massachusetts and move to Liberia, West Africa. Of course what sticks in my mind most from those days was the food. Every day we would walk through the villages on the way to school and see cassava plant being pounded into a pulp, coconut milk being poured and .. my favorite, paper cones with hot peanuts and peeled (but with the pith still on) oranges with a tiny circle cut out of the top to suck the juice out of. It was a culinary adventure tour every day!

And now here I am attending the World of Flavors 2009 in Napa and the theme is street food! Flavorful hand held items from Asia, the Mediterranean, and Latin America. The flavors were bold and the concepts were displayed in their very authentic form that we might be lucky enough to see diluted versions of in a casual dining chain a few years from now!

Of course this is World of Flavors and with all those celeb chefs wandering around of course the street food might be just a tiny bit more impressive then what is actually seen on the street (like the dry iced frozen parmesan cheese dish and the tempura slider corn dogs with curried ketchup). But nonetheless, the message was clear. Hand held dishes and bold flavors that have been consumed forever by everyone else –need to work their way into our system and wake up our bored American tongues!

The CIA Greystone, as usual, put on a grand show. The atmosphere allowed for regular people (like me) to mingle and speak directly with great culinarians like Paula Wolfert, Charles Phan, Morimoto, and Mourad Lahlou! There was non-stop cooking activity, non stop eating and lots of Illy coffee to keep us going!

My verbal descriptions cannot do the event justice I can only hope that my pictures can. Enjoy!

http://picasaweb.google.com/rzemser/CIAWOF2009?feat=directlink

Every once in a while on my way to Napa I’ll pull into Angelo’s deli to pick up a few slices of their homemade jerky. It is THE best. Angelo’s is a tiny little spot on highway 121 (right before it turns into Arnold Drive) that lucky tourists find by accident and locals love. They provide samples of all the flavors (8 total, I think) so you can make an educated decision about what to buy…which is great because it ain’t cheap. Yesterday I went for 2 slices each of the V.I.P., BBQ, and Teryiaki, and tossed in 1 Garlic at the end. She loaded up the scale, glanced at me and said, “$16.50…too much?”. I was prepared for the sticker shock and happily declared, “Nope, wrap it up”.

Angelo’s also accepts $1 donations to help support sending Jerky shipments a few times a month to our troops! Nice!

Mission Codename: Smarter than I Look

Operative: Agent White

Objective: Acquire a delicious and value oriented 2007 Carneros Pinot Noir.

Mission Status: Accomplished!

Current Winery: Roots Run Deep Winery

Wine Subject: 2007 Educated Guess Napa Carneros Pinot Noir

Winemaker: Barry Gnekow

Backgrounder:

Some of our favorite California Pinot Noir comes from the Carneros viticultural area, a wine growing region which straddles the Napa Valley and Sonoma Valley. The cool Carneros region provides ideal growing conditions for Pinot Noir and Pinot thrives here. Carneros Pinot Noir is revered for its quality, elegance and smoothness, and the 2007 vintage is quickly being recognized as one of the best in many years.

Wine Spies Tasting Profile:

Look – Deep garnet and burgundy with ruby red reflections shining through its deep but clear core. Along the edges the color becomes ruby with violet hues and when swirled, widely spaced fast thin legs race down to the wine below.

Smell – Fresh and redolent and medium in intensity. Aromas of red and black cherry are layered over spice and sentimental cola notes. Hints of floral violets, subtle black licorice candy, smoke and mocha coffee also emerge as this wine evolves in the glass.

Feel – This medium to full-bodied wine is velvet smooth with silky but well structured tannins and bright but balanced acidity. Rich and expansive on the palate, but feminine in its supple quality.

Taste – Rich and well integrated, this wine has plush flavors of red and black cherry along with ripe plum and hints of strawberry fruit. Flavors of cola (soft vanilla & cinnamon) are layered with subtle smokey oak, floral violet and rose. A touch of spice, earth are mocha are revealed as this wine begins to open up.

Finish – This wine finishes long and clean, fading slowly with its lingering and mouthwatering rich fruit flavors and spice buttressed by this wine’s structure.

Conclusion – The 2007 Roots Run Deep Winery Educated Guess Napa Carneros Pinot Noir is a delicious Pinot Noir that is rich and smooth with great finesse and elegance. Fruit forward, but not overbearing in style and very approachable, this wine is drinking wonderfully right now and will certainly improve with some bottle time.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: BARRY GNEKOW

DATE OF BIRTH: April 19, 1951

PLACE OF BIRTH: Stockton, CA

WINE EDUCATION: UC Davis

CALIFORNIA WINE JOB BRIEF: Winemaker for roots run deep winery and educated guess wines

WINEMAKING PHILOSOPHY: Over-deliver each and every time!!!

SIGNATURE VARIETAL: Zinfandel

CAREER HIGHLIGHT: I was the winemaker that got the BATF to approve reverse osmosis as a winemaking process. I was the first it use it.

WINEMAKER QUOTE: “SURF’S UP!”

AGENT RED: Greetings, Barry. We are thrilled to be showing your 2007 Carneros Pinot Noir today. We are pretty impressed that you managed to squeeze so much value into your bottle! Thanks so much for taking some time to answer questions for our Operatives today.

BARRY: Thanks so much for having me! Yes, it isn’t easy to do what we do and if it was everyone would be doing it. Our philosophy is to always make wines that over-deliver for the price and we are thrilled that you found that to be true in our educated guess 2007 Napa Carneros pinot noir!

RED: Was there a specific experience in your life that inspired your love of wine?

BARRY: Yes my first time drinking a 1971 Simi Gewürztraminer! The wine was perfect and not because of gobs of fruit and alcohol (which is so common today), but for balance and a pure expression of the fruit. Something inside of me just clicked. I just got it!

RED: And where did you learn the most about winemaking?

BARRY: At my first job at J Lohr in 1976. I was the winemaker there for 20 years and i remember how new everything was to me when i started. The owner allowed me the freedom to express myself and try new things and it was there that i really learned everything that I utilize today as a winemaker.

RED: What is your winemaking style or philosophy?

BARRY: It’s just gotta taste good! That may sound simple and it really is, but so many wineries get caught up in using the most expensive methods of winemaking that they lose sight of what is best for the wine. Less is more in some cases, and more is better in others!

RED: What wine or winemaker has most influenced your winemaking style?

BARRY: Mayacamas and Ridge wines in the 60’s and 70’s

RED: How long have you been making wine?

BARRY: 35 years

RED: Who do you make wine for?

BARRY: Always for the consumer!

RED: Tell me, what makes Carneros so special?

BARRY: Carneros is such a perfect region for Pinot Noir! It has the perfect climate and soil content. Warm days and cool nights are prevalent due to the region’s close proximity to the bay and the Pacific Ocean. We get a fairly long growing season which promotes great structure, body, and development in the fruit. Great fruit and great acidity makes Carneros a beautiful area to grow our fruit for our Educated Guess Pinot Noir!

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

BARRY: Don’t believe your own winery’s press releases

RED: What is occupying your time at the winery these days?

BARRY: Fermentations, barrel trials, and blending out our 2008 vintages..

RED: Please tell me a little bit about the wine we are featuring today

BARRY: Our EDUCATED GUESS 2007 NAPA CARNEROS PINOT NOIR is truly a labor of love. It is 100% Pinot Noir from both the Carneros and Spring Mountain wine districts. Handcrafted in every way to insure that our wine has plenty of lush fruit to balance out the bright acidity that Carneros is known for. Our Educated Guess 2007 Napa Carneros Pinot Noir spent 15 months in French Oak barrels and is deep, rich, and concentrated in color and texture with ripe strawberry, red cherry and wild berry fruit. Hints of spice and cola with firm tannins in the finish.

RED: What is your favorite pairing with today’s wine?

BARRY: Smoked duck eggrolls

RED: Please share one thing about yourself that few people know

BARRY: I tried to start a snail farm prior to becoming a winemaker.

RED: What is your favorite ‘everyday’ or table wine?

BARRY: Any Albarino or Robert Sinskey’s Pinot Gris

RED: How would you recommend that people approach your wines, or wine in general?

BARRY: With an open mind and don’t be overly influenced by other people’s opinion of what is good. Judge for yourself!

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

BARRY: 1989 Chateau Margaux

RED: Oh, just that, eh? Tell me, what is the one question that I should have asked you, and what is your answer to that question?

BARRY: Do you like to surf Barry? Of course I do!!! Actually I’m heading to Costa Rica for thanksgiving so while you all are reading this I will be heading to the airport to catch my flight, so happy turkey day to you all!!!

RED: Thanks, Barry. I’ll be enjoying a bottle of your wine with Thanksgiving dinner this year! Have a great trip to Costa Rica. I wish that we could tag along! Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

BARRY: Thank you so much, it really means a lot to Mark and me that we were able to speak to you all today! Take care and happy holidays!!!

There are weeks that are dull and there are weeks that fill me with trepidation. My life is such that the two convenient slots would pretty well cover most of my life thus far. This past week fell into the latter category but, as is often the case, turned out to be interesting. I have no idea why I consider new experiences to be traumatic but I generally enjoy them once I get going and have yet to meet a challenge that I did not enjoy accomplishing or, in retrospect, consider a “learning experience.”

Our newest landmark in Port of Spain is the National Academy for the Performing Arts which has spawned not inconsiderable controversy. Had it not cost about $100 million US to the taxpayers  it might have been lauded as a noble experiment but since it did it is regarded by many as somewhere between a gross waste of resources and the greatest travesty since Celine Dion. Personally, I am an arts kind of guy, but when I know for a fact that hospitals here are awful and many people do not get a regular supply of water,  I tend to be rather circumspect about the necessity for new venues for performers. In any case, the PM needed the thing finished in time to show off to his new friends for the Commonwealth Heads of Government Meeting 2009 and we got hire purchase terms from China so it is now a fact of life in Port of Spain.

There can be no doubt that it is impressive both inside and outside. There are varying opinions on its architectural merit that range from gleaming icon to hideous and inappropriate . My opinion lies somewhere in the middle. I certainly don’t think it is reflective of anything Caribbean or Trinidadian but that is what happens when you make an arrangement with the Chinese that includes them designing and building the thing. Apparently shiny  and metal is de rigueur in Shanghai these days. The Government says the design is meant to represent the national flower – sure it is and my behind represents an interesting rococo end table. When will governments learn to quit when they are ahead when it comes to testing our gullibility?

Anyhow, to cut to the chase, I got a call not too many days ago asking if I would be the announcer for a mainly classical cultural show being held at NAPA. At first I thought it was a clever plan to lure me into the building so that I could be buried under concrete. I have not been shy in stating my views on the necessity for the structure and the way this country is going that could easily mean interment. Given that the caller was Mervyn de Goeas who I met many years ago and whose work  I respect I suspended my disquieting thoughts and agreed. Actually, had it not been someone I know I would have probably said no as I truly hate speaking in public. Broadcasting is usually done in a studio and there is little chance of anyone jeering at me or pelting past-peak produce. Since I was told I would be in the wings I figured the curtains would shield me.

Now that I have done the two shows I am happy that I agreed as it gave me a chance to wander from my comfort zone and to get reacquainted with Mervyn who I had fallen out of touch with for an ungodly number of years. When I think about it – it is amazing that such a thing can happen in such a small island…but I digress. Mervyn was brilliant and I thoroughly enjoyed my time backstage and the chance to share our contrasting views on the world. I am a cynical and jaded bastard and he is preternaturally happy to be alive and experiencing things. This mental state might be understandable in a young person but in someone my age it is nothing short of a miracle. Apparently life on the stage can give a different perspective. I tend to think, though, that since he deals with fantasy and mind manipulation  for a living ( 7 Cacique awards which are the local version of a Tony) the goings-on in this country would not seem unusual to him.

I was also pleased to be able to wander about a stage and mingle with the crew and performers. I have a great love for theatre and never had a chance to pursue it myself so any opportunity to mingle with show folk in their milieu is a thrill. That being said the main stage at NAPA is a thing to behold. When the government picked it they must have been given a catalogue by the Chinese and picked the model labelled “Big Mother F$%ker”. It is colossal by any standard and I am sure it would be easily able to accommodate any opera or Broadway/West End production. Heck…it could even be used to play a regulation game of football. It is also a slip stage which is unheard of in this country…at least I never heard of one. I suspect that I am correct on this one because the audiences for both performances applauded wildly when they saw the instruments on stage moving towards them when the curtain rose. This is very much a space designed for opera and classical performances which are the only ones that could attract  1,200 people able to afford the ticket prices to support the cost of paying to rent such a venue. The only problem is that we have no opera or classical music culture in this country but that is another story. Were I able to adopt the methods in A Clockwork Orange I would love to “adjust” the taste of the population but, sadly, I will never be given such leeway.

It seems I may be announcing for a repeat production in the future and I am looking forward to the chance to hang out with Mervyn again and watching his unorthodox but effective ways.

And speaking of old friends and the theatre ( and I was) I had a rather surreal experience the other night. In my usual insomniac way I was lying in bed watching CNN trying to fall asleep when the Joy Behar show came on. Nothing unusual there but then I realized one of the main guests looked very familiar. When they put his name up on the screen I knew it was someone I was very friendly with for a while in the early 80s in Toronto.  I had met Duncan when I used to hang out at the Poor Alex theatre in Toronto and he and Neil Bartlett had come over from England with in a play called PORNOGRAPHY ( all caps…I swear.) Most odd. I should mention that the topic for Behar’s show was sex addiction but that is a subject for another day.

QUINTESSA TASTING

Last night Peter and I attended a Quintessa tasting inclusive of 3 single vineyard 2008 Cabs that may be blended into the 2008 Quintessa. Since practically everyone has at least heard of Quintessa, if not enjoyed a bottle or two for a special occassion, I won’t go into huge detail here. If you would like to seek out more information about Quintessa, check them out at http://www.quintessa.com/.

Among Quintessa’s single vineyard categories are the Terraces and Riverside. We had the pleasure of tasting 2 single vineyard 2008 Cabs from the Terraces and the only one from Riverside (these are not available for sale). Additional info below about the soil and climate of these single vineyards.

The Terraces
Dragon’s Terraces, Lake Terrace, Mt. Calisse, Pedraza Terrace, South Terrace, Riviera Norte, Rivera Sur
Climate: Moderate temperatures with virtually no danger of frost
Soil: Reddish volcanic ash, sandy loam, white volcanic ash, sandy alluvial soil with cobbles, fractured rock and gravel

From the Terraces, we tasted Mt. Calisse and Dragon’s Terrace.

MT. CALISSE CABERNET SAUVIGNON, 2008

Aromatics: Slightly musty and off with vegetal notes. I’m thinking this wine is slightly corked or is definitely not showing well at all.

On the Palate: Same here. Stemmy, sun-dried tomato and even a hint of vinegar. I tried not to make a face.

DRAGON’S TERRACE CABERNET SAUVIGNON, 2008

This is the largest vineyard on the estate, and its fruit has been included in every vintage of Quintessa.

Aromatics: Elegant nose. Black cherry, blackberries. This would be delicious blended with the Bench vineyard.

On the Palate: Most Bordeaux like of the 3. Black cherry, ash and blackberries. Very good.

The Riverside Bench
Climate: Moderate temperatures
Soil: Alluvial soil typical of the Napa Valley flood plain.

Aromatics: Smells like a typical Rutherford Cab. Earthy, big and dark fruit, a little high in ALC, chalky tannins.

On the Palate: This would be beautiful on its own in 10 years. Earthy and slightly dusty on the palate with dark berries, chocolate and chalky tannins.

Now, on to the 2005 and 2006 Quintessa.

QUINTESSA 2005

Aromatics: Very expressive bouquet of black olives, sun-dried tomatoes, blackberries and sweet, dark fruit. This wine has one barrel of Carmenere blended in – the very first year Quintessa has included Carmenere.

On the Palate: After warming up, the 2005 is typical blackberry, cherry with dust and black olive. Very Mediterranean on the palate. My good friend Carmen Spagnola would love this wine. Drink this one a little chilled as these wines are a little hot. 91 Points. Retail $140.

QUINTESSA 2006

Aromatics: Since Carmenere was such a hit in the 2005, there is a full percentage point of Carmenere in the 2006. This wine starts out a little hot (seems to be an ongoing characteristic) and closed compared to the 2005. Black cherry shows through with a background of red fruit.

On the Palate: Black fruit with mocha chocolate, european licorice, and vanilla. Chalky tannins, good fruit integration and good weight. 90 Points. Retail $140.

For more information about Grand Cru Wines & Gifts, please check out http://grandcruwineshop.com/.

Near the old target and the college.  South Soscol etc. (Near the highway exit!  People from vallejo and American Canyon can pick you up BTW)

my first Grange!

While I wasn’t lucky enough to enjoy the wisdom of host Chris Sharpe, working late last night did result in the reward of sampling the heels of the wines from his Ultra Premium Tasting.  If you happen to have $1,100 you need to dispose of, these five wines will do the trick nicely. All are available at Everything Wine and prices listed are current retail.

Quinta do Vale Meao 2005
Douro, Portugal
Touriga Nacional (40%), Touriga Franca (25%), Tinta Roriz (25%)

This wine’s nose is charming and gorgeous, with concentrated ripe red berries, pretty floral notes, earth and tar.  The palate is bright and lush, with red raspberry, sweet cherry and peppery spice. Complex, exotic and hugely appealing, I would gladly drink this wine daily – and with just about any fare. This doesn’t strike me as a wine that would fare well in the cellar, but with luscious fruit like this, who wants to wait anyway? $109.99

~

Achaval Ferrer Finca Mirador 2006
Medrano, Mendoza, Argentina
Malbec (100%)

From a 12 acre vineyard at 2400′ asl harvested to 0.75 tons per acre. The colour and aroma seemed to indicate a wine with some maturity, with it’s slightly brick-hued rim and subtle earth scents.  That illusion was soon shattered, as the palate bursted with bright red and black fruits, fresh and ripe with mouthwatering acidity.  Suprising, but delicious nonetheless.  I’d definitely leave this one in the cellar another half-dozen years. $119.99

~

Numanthia Termanthia 2005
Toro, Spain
Tinto de Toro (100%)

From an 11 acre plot, 2600 feet above sea level, planted with 100+ year old ungrafted vines, the yields were well under 1 ton of fruit per acre. The wine was barrel fermented and received the ‘200% new oak’ treatment for 20 months before being bottled unfined and unfiltered. It is big, tannic and extremely ageworthy. ~ erobertparker.com

A wonderfully complex nose, with layers of black cherry, sweet cassis, blackberry, caramel, licorice, mineral, toast and tar.  I went back two or three times to take it all in before taking a sip.  When I did, I received a powerul mouthful of rich black fruits, baking spices and a mess of fine tannins. Structured enough for a decade or more of cellaring, but a wonderfully unique and enjoyable wine now. Maybe the best Tempranillo I have tasted. Fantastic. $259.99

~

Shafer Hillside Select 2004
Stags Leap District, Napa Valley, California
Cabernet Sauvignon (100%)

Incredibly rich, from the sweet cassis and vanilla-oak nose to the silky mouthfeel and super-long and textured finish.  The Hillside exhibits opulent black cherry, chocolate, graphite and oak.  32 months in 100% new French oak lends a silky, sexy, layered palate and a flawless finish. This wine is beautifully intense – one of the most pleasurable sips I’ve had in a long, long while. $325.99

~

Penfolds Grange Bin 95 2004
South Australia
Shiraz (96%), Cabernet Sauvignon (4%)

…grown to very special vineyards in the Barossa and McLaren Vale, with a component from the distinguished Magill Estate site in the Adealide Hills. Grange remains as Australia’s most famous wine, a peerless wine of historical significance, officially listed as a Heritage Icon of South Australia. Above-average winter rainfall led into a promising vintage, characterised by mild conditions up until February, followed by warmer weather conditions throughout March and April. Penfolds South Australian vineyards fared well, producing wines of elegance and intensity. Matured for sixteen months in exclusively new American oak hogsheads. Alcohol 14.3% ~ PenfoldsGrangeForSale.com

My first Grange!  Tauted as one of the greatest vintages of Australia’s most prestigious wine, the 2004 Grange might never have had a chance at living up to its $600AUD pre-release price. Concentrated ripe black fruits, cherry cola, smoked meat. The palate is very concentrated, but still bright.  I expected more – more tannin, more acid, more fruit, more alcohol.  But this wine is not for drinking now – it is all about 10 years from now. $424.99

All good things must come to an end, and our few day holiday in Napa and Sonoma ended far too quickly. After we left Castello di amorosa, we had a bit of extra time before heading to lunch at the CIA Greystone Wine Spectator restaurant so we stopped at the lovely Freemark Abbey to share a tasting.

We got a good shot of this welcoming sign along the way. “Welcome to this world famous wine growing region Napa Valley. . . and the wine is bottled poetry.” Oh Napa, I love you.

Freemark Abbey is not what you would expect from the name. It has a long and interesting history, beginning in1886 with Josephine Marlin Tychson, the first woman who owned and operated a winery in California. It is not an abbey at all; the name comes from the three businessmen who reopened it after Prohibition. The tasting room staff was very knowledgeable about the winery’s history (which can be found here). They were also incredibly friendly and interested in sharing their wines. We were starting to feel a bit pressed for time because we were not sure how far away lunch was, but I could have listened much longer. Its hard to imagine being out in Napa back in the early 1900’s and its fun to listen to people who know and care so much about the wine and its history.

Anyway, we did a tasting, and we also inquired about a bottle of 1980 Cabernet Sauvignon that they had in their display case. You see, I have been looking for a birth year wine, and it was cool to finally see one up close. They actually had someone come upstairs to talk with us about it. To give us an idea of how the wines age, he gave us a taste of one of their library wines, a 1995 Cab. I liked it. He recommended that if we were to buy an ‘80 bottle, that we go with a Bosché. We didn’t buy right then, but we are definitely considering trying to get our hands on a bottle to celebrate my big 30.

In addition to the ‘95, we also tasted and enjoyed the 2001 Cabernet Franc and a 2008 Napa Valley Viognier, which was chock full of ripe melon and peach flavors, a summer day on the palate.

We had to leave Freemark Abbey all too soon which gives us ample reason to return. It is located in the heart of things in St. Helena, surrounded by a gazillion, yes a gazillion wineries. In addition to tastings, they offer a wine and cheese pairing

Our lunch at the Wine Spectator Restaurant was nothing short of spectacular. I am writing a post on it which may be a guest post elsewhere. If not, you will see it here soon.

After lunch, we knew we had to slowly make our way back to San Francisco for our late night flight, but I REALLY wanted to go to St. Supéry. At this point, we were stuffed, and to be honest, my mouth hurt from tasting wine, but WE WERE GOING TO ST. SUPÉRY.

We drove up the lovely driveway past this cute little house.

Upon entering the main building, we were welcomed and told that we were free to roam about, following a self-guided tour of sorts.

There was some very neat art.

St. Supéry’s upstairs area gives you a great view of the tanks and crushpad along with a few other interesting wine education tools.

It was interesting to see this grape tree (?) stretching down into the rocky soil.

We also visited the “smell-a-vision” area of the winery where, by pushing different tubes and smelling, you can get different scents that make up the nose of certain types of wine. It can often be difficult to smell the same things that the experts do, and the smell-a-vision area really helped to showcase certain scents. It is a brilliant idea and fun for novices and experts alike.

We finally made our way down to the tasting room, where we looked around and ended up deciding to make St. Supéry the first tasting we do the next time we come to California. In the meantime, we are looking to add a 2005 Dollarhide Cabernet Sauvignon to our collection. Karena from Run Beans Run said that their Sauvignon Blanc is a must try, and since I just found out that she is a fellow Jersey girl at heart, I will have to follow her recommendation.

After leaving St. Supéry we found Buffalo’s Shipping Post, a shipping store we found through a brochure from Chateau Montelena. What. a. find.  You can travel around wine country, buying wine til your heart’s desire, then bring it all here and have it shipped to you at once, rather than buying and shipping from each winery. They specialize in wine country shipping, and after less than a week, our wine arrive in New Jersey at my mom’s today. The cost and method depends on your state laws. We were unable to ship less than a case to MA without paying a whole lot of money, so next time we will definitely just fill a case. Its uhh more economical, of course.

I planned on this being my last post from our San Francisco/wine country/Foodbuzz trip, it is getting long and there is sushi and one last winery to write about. I will end it here, and the next time I am blogging, it will be from a hotel in San Diego, hopefully with TV, PJ’s, room service, and alone time. Please wish me luck on this trip. I am not looking forward to it. :(  Buenas noches to all.  Thanksgiving is a week away!

Mike and I took my sister and her husband to Napa for a weekend before they moved from the Bay Area to Hawaii. We decided we would dine at Bottega, Michael Chiarello’s newest creation. On the night we arrived he was actually in the house. While waiting for our table he walked through the bar and mingled with guests. As he was making his way back to the kitchen he made a comment to my sister and brother-in-law. The waiting area is small and the place was packed so my sister was sitting on her husband’s lap. Chef Chiarello said something like  “You guys look comfortable… I’m gonna bring you a menu, actually maybe just dessert.”  (at lease that’s what I think I heard — it was noisy so I could be a little off but that was the jist).

Soon after we were seated at a large round table in the side dining area. We started our meal with a raw fish appetizer and fresh mozzarella. For mains, I chose the seafood stew, Mike had the Quail and my sister and hubby shared a giant porterhouse steak and fries. For dessert we had a yummy cookie plate and a tart. The food and service was very good definitely worthy of a Top Chef Master but we didn’t expect anything less. For years Mike & I have been fans of the NapaStyle empire Chiarello created. If you haven’t heard about his wine club check it out. We have been members for over 2 years and we love it.

Pictured: Mozzarella (top left), Fish app served on a salt rock (top right), Stew (bottom left), Quail (bottom right)

Rating:

Website: http://www.botteganapavalley.com/

Note: This dinner occurred in May 2009.

Current painters don’t get enough credit for their innovation. Art is cyclical, after all, and patterns and narratives often resurface after each decade, leaving a lot of the public to believe that art is no longer about creation, but re-creation.

My answer to that?

You’re not looking close enough.

San Francisco based artist Darren Waterston is one of the contemporary painting elite that focuses his work on social influences and generational learning (as most creative people do). His work, as a man growing up in post-war decades, in a technology fueled and environmentally cautious landscape, is driven by experience. It is highly self conscious, and interestingly reads like a prophecy of the future of the natural world.

Waterston depicts creatures with a halo of light- usually placing rats, butterflies, insects, and birds within his foreground- and leaving the viewer to imagine new galaxies of the future with his glowing, glossy work on wood panel.

What is most interesting about his work is the fuel in which feeds his imagination. Apocalyptic imagery fills each scene, and a wave of foretelling hits the viewer each time they see Waterston’s fallen trees, restless animals, and sublime galaxies spinning in a world on their own.

Similarly, looking at the work of Kara Maria, a Berkeley based painter, we begin to see patterns in subject, though through a completely different scope.

Kara Maria, a proclaimed vegetarian and human rights activist, often paints in grid like formats, occasionally plops a piece of steak on the canvas, and constantly- consciously or not- displays a sense of protest in her work. Though of the same subject, Maria’s understanding of the environment and the future is entirely different than Waterston’s. Copying is of no issue in the modern landscape, for even if the same futuristic warning of natural discussion were the topic of each painter today, no hand will paint the same linear path twice.

There is a constant battle for creativity and originality in our modern age of painting. What must be considered instead of originality is personality- and that is what has and always will differentiate the modern Picasso from the Mondrian.

The modern landscape extends further than the stroke of one man’s paintbrush.

For more information on Kara Maria, visit www.karamaria.com

For more information on Darren Waterston, visit www.darrenwaterston.com

Recent works from both artists are also on display at Di Rosa Art Alive! Preserve in Napa, CA. Waterston is featured in a group exhibition entitled Altered States: The Collection in Context, from October 31, 2009 through January 23, 2010; Kara Maria is part of the permanent collection.

Hi All,

Just giving you a heads up that, more than likely, you probably won’t see many posts, or responses from me for the next two days.

I’ll be in St. Helena, California, in support of my step father who will be undergoing heart surgery on Tuesday. I feel it important to be there for him, and for my mom who will need someone to be with her.

Last year, my step father had quintuple bypass surgery which was very difficult, but he recovered nicely. Unfortunately, he is still having serious heart problems, including an arrhythmia and needs to go back in as soon as possible to hopefully fix the problems that he is experiencing.

I don’t know for a fact how dangerous this surgery is but I know that he has had health issues for quite some time and my mom believes that it is a very serious health concern.

Anyways, there is very limited Internet at the hospital and I’m sure we’ll be pretty busy with everything.

Hope everyone has a great week

We woke up to yet another gorgeous California day, this time at the Yountville Inn. The Yountville Inn provided a great, complimentary breakfast bar that we took full advantage of before leaving for some early in the day wine tasting. The title of the post might give you a hint as to where we tasted first

The inside lounge area was crowded, so we sat by the pool. It was warm enough. I love California. After breakfast we drove over to the Silverado Trail, passing by a gazillion wineries along the way, along with scenery that was complete paradise.

Our drive brought us up to Calistoga to Chateau Montelena. The property of Chateau Montelena is magical. It is worth reading about the history of the winery here: http://www.montelena.com/our_winery/history.html 

Chateau Montelena was made famous by the 1976 Paris tasting where their 1973 chardonnay won the top prize, a feat in the days when American wine was not yet respected on the world wine scene. The event was made into the film, Bottle Shock. The film itself is quite cute and definitely worth watching. If you have Netflix, you can watch it online which is what we did a few weeks ago. It follows the trials and tribulations of winemaker Jim Barrett and his son as they make and bottle the wine that eventually puts the Napa Valley on the map.

We learned during our tasting that Mr. Barrett is very proud of his Irish heritage. Clearly, so is my hubs.

Since it was 9:30 in the morning, we decided to share a tasting.

We started with what the tasting room staff called breakfast wine, the 2008 Potter Valley Riesling. Big, soft, and very full of ripe peaches and sticky apricots, this is a very drinkable white. Rieslings are definitely amongst my favorites when it comes to white wines. Chardonnays are usually not, but I could certainly not leave Chateau Montelena without drinking Chardonnay. The wine we were poured was a 2007 Napa Valley, and I actually enjoyed it quite a lot. Even thinking of some Chardonnay’s makes me cringe, the buttery, oaky flavor too much for me. But this one offered more of an acidic, fruity front of the mouth flavor with a definite mineral finish, as the tasting notes indicate.

The winning vintage alongside the 2007 that we tried

We also tried Montelena Estate Zinfandel and a 2005 Estate Cabernet Sauvignon. The cab was ridiculously good, so dark it looked almost black in the light. I got a velvety chocolate cherry feel and taste off of this wine. It had a long, lingering finish, and  it was $135 a bottle. I would have loved to have purchased some, but its a wee bit pricey.

The tasting room staff at Chateau Montelena was warm and friendly which, considering the fame that the winery has, was pleasantly surprising and welcoming. It reminded me again how friendly and unpretentious people in wine country are. We chatted with them about wine and also about the film and learned what was fact and what was Hollywood fiction.

Then we wandered more of the chateau.

There was something more than meets the eye about the halls of Chateau Montelena. Now, I am not saying that I believe in ghosts (though for the record, I 100% do.), but I had a constant strange feeling while we were here, a warm chill up the back of my neck if that makes any sense. You could feel history and pride, and you could absolutely taste it in the wines. The story of Chateau Montelena is a special one, and if you get a chance to visit, let me know what you think.

A little golden gate porn for ya there.

Our first stop was Domaine Carneros. where we had a flight of sparkling wines and a cheese plate. (Right to left, their brut, their rose, and their demi-sec).

Then, Darioush.

This was their viognier.

And one of my favorites, their Duel (60% cabernet sauvignon; 40% shiraz):

An absolutely stunning day. This weekend is one of the last in crush season and the entire valley smelled like fresh grapes. We’re back in the city now, just had a light dinner, and are mentally preparing for the week ahead.

Hope your Sunday was as nice as mine!

]]> http://bayareafoodieblog.com/2009/11/15/boon-fly-cafe/ Sun, 15 Nov 2009 20:03:30 +0000 bayareafoodie http://bayareafoodieblog.com/2009/11/15/boon-fly-cafe/

Boon Fly is a cozy cafe located in a bright red barn facade at the Carneros Inn (a Plumpjack resort) in Napa. It is a casual set up with a homey menu. The night we went I ordered the Fried Chicken and Mike had the Meatloaf special. Mike’s meal came with a large carafe of wine, salad AND dessert for $29. Great deal! It took some time for our meal to arrive. We found out it was due to the chicken being made to order. I was surprised by the huge serving size. The chicken was amazing. Just like I make it at home…it had a crispy light batter without any fancy herbs and spices but to give it a little kick they added a hint of hot sauce to the batter. Brilliant! It is the polar opposite of Ad Hoc’s famous thick buttermilk battered herby creation. To all those folks who think Ad Hoc’s got the best fried chicken in Napa, think again…they’ve got some serious competition! Mike gobbled down his meatloaf within minutes without any complaints. We finished things off with an awesome slice of banana creme pie.

Boon Fly is a great place to grab a tasty bite for a reasonable price. We look forward to coming back to try the breakfast. We hear it is out- of- sight.

Note: This meal took place in May 09.

Rating:

Website: http://www.thecarnerosinn.com/

After lunch in Geyserville, we started a slow drive into the Napa Valley. If you have been here before, you know that it is completely exciting and overwhelming to drive past so many vineyards whose wine you have tried or want to try. It is tempting to stop at every single one! We were tired and wanted to check into our hotel though, so we went straight to Yountville and the Yountville Inn. Check in was smooth, and before we knew it we were chillin in our massive hotel room.

It was so beautiful and big. The fireplace was not that necessary as it was around 65 degrees out, but we put it on anyway. After getting a bit of rest, we decided to walk over to Domaine Chandon. Yep, Domaine Chandon was within walking distance of our hotel. That’s how we roll

As you can see the property is absolutely stunning. It is beautifully landscaped and grand. The on site restaurant just received a Michelin star. We each enjoyed a glass of bubbly, and while it was of course lovely, I have to say that the vibe at this winery was perhaps my least favorite. Most likely because it is such a large and well known label, the tasting room was PACKED and a little chaotic. It was not like the other wineries where we were able to chat with the staff about terroir as we sipped. It was worth a visit just to see the space and because it was so close to our hotel, but I probably wouldn’t rush back. What can I say? Give me a dusty farm road dotted with tasting rooms in old houses or even warehouses, and I am a happy girl. I love it to be about the wine and the people!

After Domaine Chandon, it was the moment we had been waiting for.

Trying to get reservations at any of Thomas Keller’s Yountville restaurants is a pretty big job. We gave up on The French Laundry and moved on to Bouchon. To my great surprise, I was able to book a reservation about a month before our trip on Open Table. Love that site.

We were obviously very excited to eat at Bouchon. Upon being seated, we were brought a little dish of pistachios along with fresh baguettes from the Bouchon bakery and mouthwatering creamy butter.

Our first course was a half dozen oysters. Hoping for some more Hog Island or Kumamoto oysters from the West coast, I was more than a little disappointed when our server brought us Island Creek oysters from Duxbury, Massachusetts. I LOVE Island Creek oysters, but being on the completely other side of the country, I really wanted to eat local varieties. They were still good though Served with a spicy cocktail sauce and mignonette, which went perfectly with the baguette.

For my entree I ordered Gnocchi a la Parisienne sautéed with garden vegetables and beurre noisette.

The gnocchi was very unique as it had an extremely slight crispiness to the outside of it, and soft fluffy centers. The gnocchi dough was made with mustard which came through delicately and gave the whole dish a subtle mustard flavor. The vegetables were very fresh and cooked just enough to be softened but still had a bit of bite in them.

We were still a bit hungry after the entrees, so we perused the dessert menu and opted for the special, Bouchon brownies on valhrona chocolate with vanilla bean ice cream.

Yesssss. . . this was worth the trip to Yountville alone. The chocolate was such high quality, the brownies were crisp on the outside and gooey on the inside, and the ice cream created that perfect cold, creamy contrast to the richness of the chocolate.

Overall our experience at Bouchon was good, and I am happy we were able to have the experience of eating at one of Thomas Keller’s restaurant. Next time in San Francisco, we need to hit up another Keller’s (Hubert) place- Fleur de Lys. Can’t wait to go back. . .

I have the honor of joining a panel discussion and presenting at the CELL educational transformation conference in Indianapolis on November 16 and 17. I will be blogging about the unique and innovative concepts talked about at this conference.  This posting reflects on my first formal experience with PBL two years ago as I encountered educators and students at the New Tech High Schools in Napa Valley and Sacramento, California. I have included links that showcase some outstanding videos on PBL and links to help you reflect. There is no way I can really relate the experience other than reiterating – it’s not the technology! I hope you enjoy my reflections and explore some of the links. Thanks for joining me once again and always feel free to join me at the 21centuryedtech Wiki. –  Mike

This week I will be attending and speaking at the CELL (Center of Excellence in  Leadership and Learning) Conference in Indianapolis, Indiana. The theme of the conference involves facilitating a collective initative by all educational stakeholders that is necessary as they face the challenge of finding tomorrow’s opportunities for today’s students. This conference will attract nearly one thousand diverse individuals over a two day period (Nov 16-17) in downtown Indianapolis. It is  sponsored  by CELL which is located at the University of Indianapolis. CELL’s efforts are rooted in the vision that all students, regardless of background, should graduate from high school prepared for postsecondary education, training, and success in the 21st-Century global economy. With primary funding from the Lilly Endowment Inc., CELL has leveraged resources to unite schools, communities and businesses to make substantial, sustainable, statewide education change to improve academic success for students.

My first encounter with CELL occured when I was investigating the  New Tech Network , an organization which initally started in 1996 as the New Tech High School of Napa Valley, California. It later partnered with the Gates Foundation and set out on a mission to replicate the Napa pilot throughout the nation. There are now 41 schools located in nine states serving over 8500 students across the nation. New Tech states that its goal is to “help schools fundamentally rethink teaching and learning, empowering students to become the creators, leaders, and producers of tomorrow.”  New Tech incoporates three key concepts. First they promote  “a new instructional approach that engages learners”. New Tech incorporates project-based learning (PBL) as the center of the instructional approach. PBL is facilitated by  technology and student inquiry to engage learners with issues and questions that are relevant. Teachers design rigorous projects tied to state standards and customized to local community and student interests. Students collaborate in teams to acquire and apply knowledge and skills to solve problems.  Next, ” New Tech builds “a culture that empowers students and teachers”. It is trust, respect, and responsibility that become the center of the learning culture.  Students are put in charge of their own learning, becoming self-directed learners, while teachers are given the administrative support and resources to assist students in this realization. Last, New Tech maintains that “integrated use of technology”  is essential for 21st Century education. In a New Tech school the smart  use of technology supports an innovative emphasis promoting unique instruction and a powerful classroom culture. Take a moment to view these videos  found on the New Tech site involving  small school projects and learning through projects. It will help you get a better understanding of project based learning at New Tech. These videos  could be used as a great conversation starter with educators contemplating the use of project based learning in any school or district. 

When making that first trip to New Tech almost two years ago, I was prepared to walk into a building where technology was at the center, driving a powerful and cutting edge learning atmosphere. It didn’t take long for me to realize that technology was not the center, the students really were. New Tech created a powerful learning  culture with students owning and directing their education and the shared learning community. Problem solving, intrinsic  motivation, collaboration, and engagement were all central themes. Technology was a somewhat invisible, yet powerful force, facilitating a synergistic environment. It was amazing to hear high school students talk with the same pride and enthusiasm for their school  and learning as one might often hear in a first grade classroom. I left both Napa and Sacramento with a new belief in PBL and technology  integration, along with a real appreciation for positive and powerful student centered learning communities. If you live near a New Tech school, it is worth taking the time to visit.

Since that visit, I have become more aware of the outstanding efforts that CELL is making. Their New Tech facilitation in Indiana is just one of many outstanding services provided by CELL. The CELL web site is  filled with outstanding reflections  and research, such as an interesting  study on impact of PBL  and student achievement. I am excited to share with you in future postings  new ideas I aquire at CELL’s conference as I investigate sessions covering  STEM education, project based learning and problem based learning, 20th Century vs. 21st Century skills, community partnerships, early college, and successful transformational techniques.  I am sure that speakers such as  Uri Treisman from the the University of Texas at Austin, Michael McDowell from the New Tech Network, Tom Carroll, president of the National Commision on Teaching and America’s Future, Ken Kay, president of the Partnership For Twenty-first Century Skills, and Brad Jupp from the US Department of Education will provide much to reflect on.  I also have the honor of  contributing to a panel discussion on project based learning in the middle school and presenting a session on resources for project based learning. If you happen to be at the conference, please stop by and say hello.

In conclusion, there should be more initative toward school cultures that promote student centered learning and project based learning . While New Tech has made some inroads at the high school level, initatives at all levels is still lacking and needs to be pursued. I invite you to join my 21centuryedtech Wiki and learn about resources and programs available to students and teachers to promote 21st Century learning. I am sure that CELL will reinforce the important message I heard at NMSA last week. It really isn’t the technology, it is the culture that puts students in the center of learning.-

-Mike

My mom and I went on a little adventure up-valley and took a few pics of the vines last weekend. The colors are so stunning I can’t like, hardly stand it…like, totally, oh my god…