June 28th, 2008
Napa Highlights and Disappointments
A couple of weeks ago, some of my co-workers and I planned a day of winetasting in Napa Valley. Miguel, our fearless leader, set up some appointments for us and we all loaded up baskets with cheeses, salads, fruit, and such. First stop—Paraduxx, where I again was underwhelmed, though this time we had a nice tour from the new-ish winemaker David, with his Italian background. The view and grounds are lovely, though I’m hoping the wines will improve once Dave’s influence becomes apparent.
Second stop—up a private, winding mountain road to Kuleto Estate. We had a sit-down tasting with Kenny’s nice friend, along with a selection of cheeses and locally grown marionberries. The Sangiovese was our favorite and what we chose to go with our lunch. Due to our schedule, we didn’t have time to go on the tour of the amazing property. (Pat Kuleto, the mastermind behind the construction, is also known for his restaurant creations, including Farallon, Boulevard, Martini House, and many more.) However, we got caught up talking with Tim, Rosenblum’s former CFO who is now president of Kuleto. He shared a really nice Cabernet with us that wasn’t on the regular tasting, while we shared a little gossip. Read More
Tags: Kuleto Estate, Miner Family Vineyards, Napa Valley winetasting, Paraduxx Winery, places to skip in Napa
The fam is back in Mississippi, with a few extra bottles of wine. We had a great time, including an early birthday celebration before they left. Mom’s birthday is today and Lorraine’s is Monday, so I made them an heirloom tomato salad, black bean & corn mash, and herbed cheese & scallion stuffed pork tenderloin, with which we drank the Dashe Cellars Vin Gris. We finished up with cupcakes topped with strawberry & mascarpone frosting while toasting with the Domaine Carneros Vermeil, a semi-sweet sparkling I received in one of my club shipments. This was one of those really great meals, full of laughter and good times, and absolutely no inclination to take notes.
We had quite the tasty meal the other evening. My brother once ate most of the leftovers from a wine pairing dinner I made for my mom and her bunko group. Jeremy’s first experience with duck left quite an impression on him, and he’s asked me several times since, when can he have ‘that bird’ again. Well, BK came through… and with a flourish. His tried-and-true techniques really make for a decadently delicious preparation of duck breast that cause your taste buds to applaud.
And I just can’t help it, but I adore Pinot Noir with duck, especially because at our house, that bird is usually garnished with mushrooms. It’s always so good that I find it hard to try any other pairing. This particular bottle I picked up at the winery a few months ago: 2005 Patz & Hall Hyde Vineyard Pinot Noir. Oh, yum. Strawberry rhubarb, cocoa, cream, cherry cordial. Mom doesn’t like to give her opinion, but she said it was Good! and she and BK both thought it was a better pairing with the mushrooms than the duck. Overall, it was very smooth and kept getting better, though, unforunately, it didn’t last very long.
Earlier this month, Kelly and I went a little crazy at the Party Warehouse in Oakland, buying rainbow-themed decorations and disco balls for the tasting room. June is Gay Pride Month, and Rosenblum Cellars has love for all our customers. Therefore, we’ll be having our own Pride celebration tomorrow–Friday, June 27. All day long (11-6) we’ll be giving free reserve tastings and— the last I heard, but I haven’t been at work the past few days—fun music and snacks.
In happier vinegar news, I made ricotta cheese for the first time. My mom’s parents used to make their own, back when I was a picky eater and would forgo lasagna for noodles and sauce. Now that my palate has exploded, I’ve been wanting to give it a go myself, and what better time than my family’s visit? Even though I misread the recipe, it came out beautifully. I poured most of a gallon of whole milk and 5 tablespoons white vinegar into a stainless steel pot and let it begin bubbling over medium high heat. My mom came in to tell me that I should have waited to add the vinegar and that her father used more than what I had, so she added another few tablespoons to equal about half a cup. The fat began to separate and clump, floating in the watery remainder. Then I strained the whole thing into a collander covered with cheesecloth and allowed the excess to drain. Meanwhile, I sauteed spinach and set it aside to cool. Once everything had settled, I added chopped spinach and salt to the ricotta and used it to layer the lasagna. More texture than store-bought, you could taste the freshness, and it seemed to melt in your mouth.
Just a note to say Mom and JT arrived just fine, though a little late. Since then, they came to see me at Rosenblum for a tasting and tour, we went to a birthday celebration at Lone Oak vineyard, and rode BART into San Francisco to stroll through Golden Gate Park’s Conservatory of Flowers, watch Hairspray at the Orpheum, and eat seafood at Fisherman’s Wharf. Today I’ll introduce them to Trader Joe’s and the store I know my mom will love: Cost Plus World Market. Some wine has been had, and there will definitely be more. Maybe I’ll remember to take notes so I can share.
I’ve been meaning to send out a wine-stained welcome to a new blog on the b5 Lifestyles channel, but you know how intentions can sometimes go.
This past weekend, I was pretty pooped come Saturday night. BK came through with a fantastic meal for me when I got home. I think I may have expressed in the past how much I love bubbly. Sparkling wine has provided inspiration for my poetry, was my choice for comfort wine for Wine Blogging Wednesday, and is always welcome on my table. So when I walked in to find oysters on the halfshell with waiting flutes, I couldn’t help but give a little squeal. Loving both items separately only makes their union that much more perfect. This particular bottle was NV Roederer Brut Rose’, bought on a visit to the winery earlier this year. The creamy brininess of the oysters sang along with the delicate bubbles. The wine began crisp and fruity but finished round and doughy, a nice transformation and a willing companion for my little ocean friends.
Recent Comments