Los Dos Molinos in Mesa – A Story About Intense Heat and Flavors!
Background
As we are exploring our new surroundings, we continually ask people, which restaurants would you recommend for Mexican, Steak houses, Chinese and Sashimi. A bit eclectic but those are foods that we enjoy. At a recent wine gathering met a great couple and Will mentioned for Mexican food, Los Dos Molinos was the ticket. There are three locations in the Phoenix area, so we ventured off to the Mesa facility.
The Restaurant
The restaurant is a family affair started over thirty years ago in a small town in Arizona, they were trying to come up with a name. In their house were two old chili grinders, one belonging to Eddie’s Great Grandmother and one by her Grandmother. The Molinos (grinders) were used in St Johns in New Mexico. Thus the “two grinders” name was hatched.
Photo ©Michael Kelly
We were told that the Mexican food was prepared in “New Mexico” style. While having food from all over the world, never heard of “New Mexico” style but since we both like spicy food, decided to give it a try. When you think of “hot or spicy” this is on another completely level. First the salsa is not a tomato-based concoction with a few spices thrown in, rather ground chilis and volatile spices that could easily ignite. It was extremely tasty with layers of flavors, but dipping into the two sauces requires some restraint.
Photo ©Michael Kelly
Thank goodness we ordered their medium “Kick Ass Margarita” that was about the size of a normal water pitcher! I can’t imagine their next larger size unless it comes with helpers to raise the glass! The picture doesn’t really do it justice, but when it came to the table, thought we had made a mistake ordering such a large drink. With the heat of the two salsas, the Margarita was a welcome refreshment.
Next up was the task of ordering a meal in the “New Mexico” style that are infused, cooked with and topped with Hatch chili peppers on just about every dish. My wife tried the salad seemingly to be “safe and sane” (like the fireworks). That was a misconception with the meat choice being carne adovada with a scrumptious mix of heat and flavor.
Photo ©Michael Kelly
As a standard when trying Mexican food at a new restaurant, I like to order my tried-and-true chicken enchilada and chili relleno. With just one bite into the delicious and tasty chicken enchilada, I was sucking down the Margarita as a lifeline. Two more bites and I was requesting more napkins to handle the sweat on my forehead and face. Extremely savory with no ordinary spices. It was like being conflicted wanting another taste and yet scared of the consequences of being incinerated at the table. Finished both the enchilada and chili relleno and was stuffed beyond belief.
As it turns out New Mexican cuisine is a regional award-winning standard using bold red and green Hatch chilis. Los Dos Molinos uses them abundantly in their signature dishes of “Mexican food”. Studying the menu and asking questions about the dishes is strongly recommended when the staff comes around.
Photo ©Michael Kelly
The manager Cristina Mills saw us melting away at the table and kindly brought us complimentary Sopaipillas. They are puffy deep-fried pastries served as dessert drizzled with honey.
Photo ©Michael Kelly
Just as we were finishing dinner, Cristina’s husband Ron poured a shot of their specially formulated tequila. While the distillery produces commercially available tequila, the owners have them formulate a special tequila. It starts out as the normal commercial one but is aged in French and Hungarian barrels for a smooth and delightful sipping tequila. We left buying a bottle for a Memorial Day BBQ we are attending to share.
While perhaps embellishing the intensity and heat of the cuisine, this is not your ordinary run of the mill Mexican cantina. Unique spicy dishes and immense Margaritas are their trademark. We can’t wait for a return visit!
For wine pairing thinking a Sauvignon Blanc or Riesling might be the tickets. Other suggestions?
Slainte,
Michael Kelly
2023 Cellar 13 Winery Albariño with Blackened Swordfish
Background
Albariño or Alvarinho is a variety of white wine grape grown in Galicia (northwest Spain) and in Northwest Portugal (Monção and Melgaço). Albariño is the name for the grape in Galician. In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. Around 93% of the world’s Albariño vines are planted in Spain and Portugal. In California for the 2024 harvest 9,784 tons were processed of Albariño grapes. That represents only .007% of the total white wine grapes for California! Approximately 81% of Albariño grapes come from San Joaquin County (AVA #11) and Yolo County (AVA #17), both AVA’s include portions of Sacramento County per the USDA Grape Crush Report for 2024.
Typical flavors of Albariño are lemon zest, grapefruit, honeydew, nectarines and salt and often finish with a slight bitter note or minerality note. I have noticed that American Albariño is crisp and with strong aromatic notes of stone fruits and honeysuckle.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
On the eyes Cellar 13 had a pale-yellow tinge. On the nose a strong aroma of honeysuckle flooded the olfactory senses. On the palate, stone fruit, honeydew melon with lemon zest completed the tasting experience. On the finish both minerality and a salinity note completed the tasting. A great wine for seafood and shellfish. The 2021 Albariño was a Gold Medal Winner at the 2023 Orange County Fair Commercial Competition. The grapes are from Livermore which only contributes less than .0035% of the total California production of Albariño grapes.
This wine made my annual Best Wines Tasted for 2025 and will again for 2026, which comes out each December.
The current release is 2023 and goes for $29/bottle and is 13% in alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Selected this wine this evening for blackened Swordfish picked up earlier in the day. Usually, I go with Sauvignon Blanc but have enjoyed this wine with other seafood and decided to give it a go. The fish was prepared in a dry rub that called for dried coriander, cumin, garlic powder, smoked paprika and Kosher salt with pepper to taste. It was a solid choice with its acidity and citrus notes with the fish. Served with mandarin oranges and pineapple salsa and topped with both charred and white sesame seeds. The fruit salsa contrasting with the spicy and flavorful fish was perfect. Accompanied by a fresh homemade macaroni salad.
The Winery
Photo from Cellar 13
Cellar 13 was founded by Darin Winton, who also happens to be one of the few Native American Winemakers in the United States. He proudly uses the Cherokee language for their two Bordeaux style blends. The Right Bank blend is named “Aliheliga” which means grateful, and the Left Bank blend is named “Tsogadu” the number 13. On the backside of these two labels is artwork from Cherokee artist John Balloue.
Darin retired in 2017 and was immediately hired as the Assistant Winemaker at 3 Steves Winery in Livermore, California. Here he learned about wine making from start to finish. He was able to produce his own wines under his label. He has used a few wineries in Livermore as an impromptu “custom crush operation”. Darin handles the winemaking, and Gail Henderson runs the operations and marketing side of the winery.
The goal of Cellar 13 is to establish high quality and award-winning wines using fruit from only the best Vineyards. To that point here is just a partial list of their most current award-winning wines in just a few short years:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition
* 2023 Albariño – Gold Medal Winner – 92 POINTS 2024 Orange County Fair Commercial Wine Competition. Gold Medal Winner – 92 POINTS Sunset International Wine Competition.
SAUVIGNON BLANC
* 2023 Sauvignon Blanc – Double Gold Medal Winner – 2025 SF Chronicle Wine Competition.
CABERNET SAUVIGNON
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Double Gold Medal Winner – 2023 SF Chronicle Wine Competition. 2024 Orange County Fair Commercial Wine Competition, top 1% of awards.
BORDEAUX BLENDS
* 2019 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – 2019 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – 94 Points, Gold Medal Winner – 2024 California State Fair. Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition.
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
See their website for the complete listing of their awards.
Sláinte,
Michael Kelly
First Guests at Our New Home – A Great Pair of People and Wine!
First dinner guests on our folding table and folding chairs!! Dining room table and chairs are on backorder however with these two wines to start the dinner off it was not an issue!! My sister Kathy and step father Ben were the guests this evening. Both wines were filtered, double decanted and opened for 4 hours before dinner.
Link to previous story on 2010 O’Shaughnessy Cab Sauv: https://californiawinesandwineries.com/…/2010…/
Link to a different vintage (2013) of Keenan Cab Franc: https://californiawinesandwineries.com/…/2013-keenan…/
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2020 Moody Ridge Cabernet Sauvignon – As Rare As Gold!
Photo ©Michael Kelly
Background
While having just moved from California to Arizona with 191 boxes to unpack and some additional 50+ items, we finally found our dishes, pots, pans and wine glasses. We still had not moved any wine from the temperature-controlled wine lockers in Scottsdale to the home. However, the day before we drove to Arizona, attended the Calaveras Foothill Wine Competition, which I have been judging at for the last eight years. At the kickoff dinner held at Hatcher Winery, randomly sat next to Bob Moody, owner and winemaker at Moody Ridge Wine.
Photo ©Michael Kelly
Talked all evening on a variety of wine and other subjects this evening and upon departing the dinner, he handed me his bottle of wine. We “brought with us” and felt it only appropriate to open it on our first home cooked meal at our new home. On this day we had our new Napolean BBQ assembled and hooked up to the natural gas line at the house. We were now set to enjoy meals at home!
The Winery – Moody Ridge Wine
Located in Murphys, California in the lower Sierra foothills, this is a family-owned vineyard that was started after the devasting “Old Gulch Fire” in 1992. In 1980 the Moodys settled into their home which took Bob three and a half years of weekends to build. During the evening of the kick-off dinner, Bob reminisce about losing their family home in 1992.
Photo from Moody Ridge Wine
With help from his neighbors and friends, they rebuilt the homestead in four months. What a contrast to how much time and red-tape permitting is required today after the devasting fires in Altadena, Pacific Palisades, Paradise, etc., in California recently. That was one of the topics of discussion during our dinner at Hatcher Winery.
Photo from Moody Ridge Wine
After rebuilding and farming the charred land covered with 18 inches of ash, they started with 300 vines which has now grown to 1600 vines that produced over 10 tons of fruit a year. This began the origins of Old Gulch Vineyard.
Photo from Moody Ridge Wine
Bob cannot technically call their wines “organic ”nor does he want to go through the certification process, but he stands by the minimal use of chemicals and pesticides. He even uses lambs to keep the weeds out of the vineyard.
Attending the dinner this year was his first time, and he did not even enter his wine into the competition but was there supporting the Calaveras Winegrape Alliance and friends.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Bob and other wine makers brought wine to the kickoff dinner for the competition held at Hatcher Winery. He brought an open bottle back to the table for us to taste. I was impressed by the first sip.
The wine, besides tasting great, the story of literally rising from the burning ashes, was a fairy tale of hard work and determination. Truly a Phoenix story. The respect and admiration of his effort made one appreciate the wine even more.
First on the eyes a very deep ruby red coloring and medium-heavy viscosity. On the nose, soft fragrances of blueberries and mocha arise from the cup. On the palate, a refreshingly mellow and subdued Cabernet Sauvignon yet with fruit dancing merrily in the mouth. At the long-lasting finish, tannins arose that were firm and gripping but not as intense as some of the heavier Napa Cabernet Sauvignon brethren. A very solid wine that was extremely enjoyable. This wine came in at 14.2% alcohol. Additionally, he only uses French oak and typically ages it for two years.
So now some “oddities” about this winery. First Bob and his wife really enjoy Cabernet Sauvignon, so he simply only makes this varietal. Secondly, and a fact that simply eludes common understanding in the wine world, he sells his wines for around $10-12 dollars a bottle! This is not a typo! He has been making wine for 31 years and is currently about to release his 2022 vintage. When that happens, I will be the first in line!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
For our first meal at our new home, we searched out and found a local meat market/butcher who obtains his beef from corn fed cows in Nebraska. Since we just had the BBQ set up by Gilbert Fireplaces and BBQ’s, this was the optimal way to kick off the dinner. The filet mignon steaks were seared at 1500 degrees and served medium rare the way we both enjoy the meat. This was actually more of a fluke as we still had not found the meat temperature probe!
Photo ©Michael Kelly
Accompanied by fresh sweet corn lightly BBQ’ed on the grill and a fresh garden salad. A great meal with a most heartfelt and tasty Cabernet Sauvignon. While still eating on a folding table with folding chairs (dinning room furniture is on backorder) we finally got our home cooked meal. Knowing the background on Bob’s story, made the meal even more enjoyable being thankful for a home!
I hope you, the readers, get an opportunity to taste and buy his Cabernet Sauvignon as it is a gem found in Calaveras County foothills as is as rare as gold at $10-12/bottle. The only thing more rare than gold is Bob himself!
Sláinte,
Michael Kelly
No Pots, No Pans, No Food and No Wine Glasses! Part 4
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. Tonight as a bonus we treated Meghan & Russ, daughter and son-in-law, to thank them for assisting making the transition from California to Arizona. Additionally, it was Russ’s birthday. So off we went to one of Russ’s favorite restaurants Shimogamo Sushi and Grill.
Shimogamo Sushi and Grill
This is a restaurant that we experienced on many visits. The food being spectacularly fresh and appealing, and flown in almost daily. It is known for their sushi, yakitori and robata. We made reservations in advance and were promptly seated.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Since we were ordering various sashimi pieces ordered a Stolpman Uni, a blend of Roussanne and Chardonnay. This wine is becoming one my favorites, the wine coming from Ballard Canyon in Los Olivos, California. Here the delicate richness and mouth filling Roussanne combined with crisp and bright Chardonnay with apple and pear tastes, provided a great accompaniment to the fresh sashimi.
Just some of the sushi ordered included a few special daily items: Madai (sea Bream), Umi Masu (ocean trout), Smoked Yellowtail, Chu Toro, Maguro (tuna), Hamachi (yellowtail), Sake (salmon) and Toro (tuna belly) to start! Also placed an order of Crab n’ Scallop roll, chopped salad, Yakatori thighs and Edamame. Many of the sashimi items were re-ordered.
Just of few of the items presented this evening:
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
The service was spectacular from Kyle Blessinger who also happens to be a WSET 2 and working on his WSET 3. Enjoyed talking a little wine with him between bites of sashimi!
We are already planning a return for the great food and will request Kyle as the server!
We then proceeded back to d-Vine Wine Bar & Bistro in Mesa since neither Russ nor Meghan had been there. We listened to some music on the patio and enjoyed two more lovely wines, a 2019 Stonestreet Cabernet Sauvignon and 2020 Beronia Graciano Riojo. We ordered a couple of quick appetizers to cap off the evening.
Photo ©Michael Kelly
Photo ©Michael Kelly
Happy Birthday Russ!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://www.stolpmanvineyards.com
No Pots, No Pans, No Food and No Wine Glasses! Part 3
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. A few were outstanding and the following is a recap of the evening at Buck and Rider in Gilbert.
Buck and Rider, Gilbert
This is a restaurant that we experienced on many visits. The food being spectacularly fresh and appealing, especially the oysters and sashimi flown in almost daily. We went there on a Tuesday night and had a thirty-minute wait with no reservations. Was shocked at how packed this “higher end” restaurant was for a weeknight.
Order a bottle of a familiar 2024 Dutton-Goldfield Chardonnay from Russian River Valley.
Photo ©Michael Kelly
The wine was lean, with apples, almond and lemon aromas and flavors. This wine comes from the Russian River Valley known for both their Chardonnay’s and Pinot Noir wines. Served refreshingly cold as it was still the mid-eighties at 6 pm.
Photo ©Michael Kelly
To start off the meal, I ordered three items of two each of Ora King Salmon, Hamachi and Big Eye Tuna sashimi. It was on the menu as Nigri and they kindly obliged preparing it as sashimi.
Photo ©Michael Kelly
For the main dish, ordered the Hamachi Crudo in a Thai chili sauce, ponzu. While not prepared in my opinion as “normal thin sliced” it was by far the tastiest “crudo dish” I have ever tasted!
The service was average and the noise level was way too loud. I must be turning into an “old fudie dudie” as I enjoy talking with my wife over a nice meal! The food was spectacular, but the atmosphere just was not our cup of tea as we had to shout across the table to each other to be heard! The service was mediocre and suspect due to the restaurant being full.
I will return for the food but will request outdoor seating next time, for a little quitter experience.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
No Pots, No Pans, No Food and No Wine Glasses! Part 2
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. A few were outstanding and the following is a recap of the evening at Firebirds Wood Fired Grill.
Firebirds Wood Fired Grill
This was recommended by a friend as they serve hand-cut steaks, fresh seafood, bold flavors, artisan crafted cocktails and a good wine list. This location was in Gilbert.
Photo ©Michael Kelly
The meal started with a unique wedge salad with blue cheese dressing. This salad included an onion ring and a honey bacon slice with several different tomatoes. One of most delicious wedge salads I can remember!
We selected a 2023 Roth Estate Winery Cabernet Sauvignon from Alexander Valley in Sonoma. This was a dark and bold crimson red wine. The wine provided a rich plum flavor and a combination of vanilla and cocoa on the palate. Very smooth and velvety tannins provided a sufficient finish. We chose this wine knowing the winery, while a good wine, it lacked the powerhouse tannins and structure we were hoping for with the meal.
Photo ©Michael Kelly
I ordered the center cut filet mignon served medium rare and served with roasted baby mushrooms and drizzled with melted blue cheese. The meat was cooked to perfection and served piping hot. Steak fries accompanied the dish. Susan ordered the ribeye steak and thought is was delicious.
The service was spectacular and their artisan cocktails (sorry no pictures) were amazing.
We would return to enjoy another solid meal!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
D-vine, Wine Bar & Bistro – A Great Fine!
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. After a long 12-hour drive on Saturday and dropping off a few items at our new home, we left one car in the garage and checked into a local hotel. We were a bit hungry and received a listing from the hotel of local restaurants. None of them really hit the mark, so did a simple search and found D-vine Wine Bar & Bistro located in north Mesa area. So off we ventured at 8:30 pm to find a quick bite and a glass of wine.
The Wine Bar
Photo from d-vine bistro
When arriving we heard some great live music to our surprise coming from the outdoor patio complete with misters and fans. We decided to sit down at an inside table as we wanted to lay our “game plan” for the upcoming week. Knowing the moving van would not arrive until Wednesday, we had time to purchase various items for the new home (the buyers of our home in Copperopolis purchased essentially all our furniture!).
When we walked in, we were warmly greeted by staff. After viewing the menu, we quickly decided on a couple of items and ordered a familiar bottle of wine a 2023 Far Niente Post & Beam Chardonnay from Carneros. Great nose of lemon and honeysuckle. On the palate passion fruit and pear were dominant. Served refreshingly cold providing a bright refreshing drink as it was still in the mid-eighties at 9 pm.
I ordered the Ahi tuna served as sashimi.
Photo ©Michael Kelly
Susan ordered two different bruschetta appetizers that were heavenly. One with avocado slices and the other with tomatoes drizzled with balsamic.
Photo ©Michael Kelly
While chatting with the server and discussing wines, which they had an extensive list both by the glass and bottle, the owner, Mark Nowicki, approached our table knowing we were interested in wine. Mark has been the owner for some time and knows his wines. We conversed about many topics concerning wine and the wine industry, while Susan was listening to live music and enjoying the Chardonnay.
Photo from d-vine bistro
Truly a great find on Day 1 in Arizona!! The wine held up to all the dishes and as Andre Simon states “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” was spot on with the selections. The adage that one plus one equals three was never truer this evening.
While extremely busy unpacking boxes and settling in we have already returned once. This is a must visit to enjoy the tasty food, welcoming hospitality, a very good wine selection and live entertainment.
Sláinte,
Michael Kelly
2023 L’Autre Côte Cabernet Franc, a Winning Wine Fit for a King
Photo ©Michael Kelly
Background on L’Autre Côte, Steven Kent Mirassou and 7th Annual International Cabernet Franc Competition
Photo ©Michael Kelly
At the 7th Annual International Cabernet Franc Competition, the 2023 L’Autre Côte Cabernet Franc won Best of Show and Best of Category by the Professional Judges in the very competitive California Division of wines $111 and up.
Photo ©Michael Kelly
If that was not sufficient acknowledge of this pristine wine, the Professional Judges also awarded this wine Grand Sweepstakes for the entire competition. To win this title, the winners of each of the nine divisions go head-to-head in a blind competition and the winner is crowned the Grand Sweepstakes winner! This consisted of 100 wines from 11 states and 3 countries.
It is not often that one sets out to turn the world upside down, but that is exactly what Steven Kent Mirassou is attempting with his label called L’Autre Côte meaning the “other coast”. The L’Autre Côte brand falls under The Lineage Collection. The goal is to make world acclaimed Cabernet Franc wines from two of Livermore’s well-known vineyards. He accomplished that in 2017 with his two versions of Cabernet Franc, one from Ghielmetti Vineyard and one from Sachau Vineyard. He made 50 cases. Both sold out almost immediately ( https://californiawinesandwineries.com/2022/09/11/2018-lautre-cote-cabernet-franc-one-of-the-best-cabernet-francs-available/ ) Steven has received 96 points for his Ghielmetti Vineyard and 94 points for his Sachau Vineyard Cabernet Franc wine. Remember this was his inaugural release. For subsequent releases he has been awarded 95 points from Wine Enthusiast. His Lineage “Bordeaux Style” wine and his Cabernet Sauvignon were both rated 100 points and the only Livermore Valley wine to be rated so highly.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The 2023 L’Autre Côte continued with using two designated vineyard Cabernet Franc wines, Ghielmetti and Zayante. 2023 consists of 85% Cabernet Franc, 10% Merlot and 5% Cabernet Sauvignon in a traditional Right Bank expression and quality. In Steven’s words “the wine is truly magical because their irreducible wholeness comes about as a function of their purity of fruit, balance of acidity and overt sexiness”. The wine was aged 18 months on second use French oak puncheons and barriques. It is 14.1% alcohol with only 135 cases produced. The list price is $125/bottle.
Photo ©Michael Kelly
On the eyes, a brilliant and dark reddish/purple coloring with medium viscosity. On the nose, aromas of fresh raspberry and blackberry fruits waft into the senses. On the palate you are rewarded with delicious, yet reserved fruit, coupled with chocolate, jasmine tea and a slight minerality. The finish is nothing less than a caressing hug, with round rounded and velvety tannins providing a silky landing. Using one used French oak allows the fruit to dominate rather than oak. Steven believes this will age gracefully for 20 years and I have no doubt.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a twenty-four-hour marinated flank steak seasoned with Chaka sauce, mesquite pepper, Flatiron Peppers -Dark & Smoky Rub (Ancho, Chipotle & Habanero peppers) and Applewood Smoked salt. This flank steak was tenderized and served medium rare being so tender you could cut it with a fork! Accompanied by Yukon Gold potato, artichoke and a fresh garden salad. If you have a wine that was fit for a King, you might as well enjoy the food with the same pedigree!
While many winemakers may think this might be their masterpiece, many great things are still a foot at Steven Kent Winery and his line up of wines. Here is an article detailing some of their projects: https://californiawinesandwineries.com/2025/07/22/a-tasting-experience-and-conversation-with-steven-mirassou-at-steven-kent-winery/.
Stay tuned……
Sláinte,
Michael Kelly
Gourmet Cabernet Franc Dinner With Exquisite Dishes & Wines
Photo ©Michael Kelly
Last evening was our annual dinner featuring winning wines from the Annual International Cabernet Franc Competition and gourmet dishes prepared by Executive Chef Jaime Alderete at Verona18. The dinner was held at the Copper Valley Golf Course in Copperopolis. We met with Jaime and Edwarda, Director of Food & Beverage, in January to discuss food choices and which wines to go with each dish. It was a wonderful exercise for 2 ½ hours discussing and tasting which wines paired best with each dish and agreed to the following menu.
To start off the evening everyone was served a Bloody Mary shot glass with a large shrimp. Then the first course was Butter Lettuce with Blue Cheese crumbles, pistachios, radishes, white balsamic vinaigrette. This was paired with 3 Steves Wines Rosé a blend of Cabernet Franc, Cabernet Pfeffer and Cabernet Sauvignon. This was so delicious and an excellent food pairing. The wine won a Gold Medal for the Specialty Cabernet Franc Division in March at the Competition. It was so enjoyable, I forgot to take a picture of the food.
Photo ©Michael Kelly
Next dish served was the Mushroom Raviolo (seasoned ricotta cheese, egg yok and spinach) this was served with Shale Canyon Cabernet Franc from Arroyo Seco. This was a rich dry farmed Cabernet Franc with layers of enjoyment.
Photo ©Michael Kelly
We halted the food and wine tasting with an Intermezzo of a beautifully prepared light and airy Strawberry Sorbetto.
Photo ©Michael Kelly
The main entrée for the night was beyond delicious, and extremely tender Chateaubriand comprised of two beef tenderloins, Beaujolais sauce, chateau potatoes, asparagus and garnished with greens. This was paired with the Culmination Cabernet Franc from Wood Family Vineyards. This meat was so tender you could cut it with your fork! Another excellent food and wine pairing with a heavenly sauce. This wine won a Gold Medal at the Competition this year.
Photo ©Michael Kelly
After such a hearty main dish, dessert was kept “simple” with a prepared plate called Cheese Sensation made with cheesecake, goat cheese, triple brie, Fontina cheese and assorted berries. This was paired with Cuda Ridge Wines Cabernet Franc from Livermore, California. Cuda Ridge Wines recently received a Gold Medal from the SF Chronicle Wine Competition.
The crowd of thirty thoroughly enjoyed the meal and wines. All the wines were available for sale both during and after the event with many purchasing wines.
Photo ©Michael Kelly
3 Steves Winery, Three Cabs Rosé, Blend
The Cabernet Franc was harvested at a lower brix and pressed immediately creating the base and the Sauvignon & Pfeffer portions were saigneed as each varietal was harvested for red wine production. Multiple picks and fermentation methods were used to achieve this final result with even more Cab Franc than the previous year. Aromatic and bursting with tropical and red fruit flavors, this one-of-a-kind wine is quickly becoming a winery staple! Done in 100% Stainless Steel. The wine consists of 86% Cabernet Franc, 12% Cabernet Pfeffer and 2% Cabernet Sauvignon. https://3steveswinery.com/
Shale Canyon Wines, Cabernet Franc
This wine reveals an inviting bouquet that opens with aromas of pomegranate, dark fruit, and delicate floral notes. On the palate, this complex wine presents a harmonious blend of dark cherry and luscious dark berry flavors, interwoven with enticing hints of cassis and a subtle spiciness from white pepper. As it evolves, layers of flavor unfold, showcasing the its depth and character. The finish is elegant and persistent, marked by rich cocoa undertones complemented by a whisper of leather, which adds a rustic charm. With medium-firm tannins providing structure, the wine balances richness and finesse beautifully. Only 181 cases produced making it a rare gem that reflects the unique terroir of Arroyo Seco. https://shalecanyonwines.com/
Culmination by Wood Family Vineyards, Cabernet Franc
100% Cabernet Franc. An enticing dark color with a lighter purple on the edge. On the nose, violets and dark fruits waft into the senses. On the palate, dark fruit of blackberries and black cherries, with a tinge of blueberries and vanilla. Initially soft and rounded tannins caress the palate, but then develop into robust tannins that highlight the true depth of this wine. AGING: 36% New French Oak, 19 Months; Alcohol: 13/7%; Cases Produced: 150 cases https://woodfamilyvineyards.com/
Cuda Ridge Wines Cabernet Franc
Enticing red fruit, cedar, cola and vanilla aromas. The palate is refreshing with light fruit and balanced acid to make this a perfect wine, served slightly chilled, on a hot summer day. Soft fruit of cherry and raspberry on the mid-palate with white pepper on the finish. Robust tannins with a lasting finish to round out this wine. https://cudaridgewines.com
A great evening and this event concludes the 7th Annual International Cabernet Franc Celebration of the Wine Competition, The Cabernet Franc Wine Stroll and Gourmet Food Pairing.
Sláinte,
Michael Kelly