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
2023 Wood Family Vineyards GSM and Mediterranean Chicken for an Enhanced Meal
Background on GSM
Photo ©Michael Kelly
GSM in the wine world stands for Grenache, Syrah, and Mourvèdre – three important grapes grown in the Côtes du Rhône region of France. Today, it is universally produced around the world. Why blend these three wines? The blend produces great complex red fruit flavors and is age worthy. Typically, GSM wines are bright, with in-your-face aromas of ripe fruit, sage, herbs and can range from smooth to edgy tannins. By changing the percentages of each varietal in the GSM, a winemaker can significantly change the flavor profile. By adding more Grenache, the lighter of the three grapes, the outcome will be a lighter wine. Adding more Syrah, the outcome is a stronger and bolder wine. Mourvèdre a strong grape varietal, is typically added in small amounts. The result of each winemakers’ blend, when a bright and fruity Grenache is blended with deep and peppery Syrah and Mourvèdre, is like an artist creating a masterpiece to their liking. GSM, with three distinctly different grapes, can run the gamut of coloring and flavor profiles.
Many have only tasted a weak GSM, while desired more flavor and written off the entire classification of GSM wines. One size does not fit all with GSM percentages varying from winemaker to winemaker.
As I was preparing the wine to go with this evening meal, I was thinking that I normally am not a fan of GSM wine from any winery. However, I opened it up and was so surprised! I could not have imagined that this wine would possess such an impactful flavor and spice. So now I believe GSM also stands for “Get Some More” wine!
The Winery
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Immediately pouring the wine you are taken back with a semi-transparent magenta coloring with traces of purple and violet coloring and medium viscosity. On the nose and palate is where you are awakened to something beautiful and appealing. On the nose, pepper, strawberry, and blackberry waft into the senses. On the palate is where the “masterpiece is painted” with the soft and yet spicy berry notes from the Grenache, the dark fruit of the Syrah and coloring, tannins and earthy notes of the Mourvèdre. All of these components provide beautiful and compatible flavors of strawberry, blackberry, dark plum while still providing a bright fruit on the palate. The finish is long and satisfying with firm tannins and acidity which was surprisingly welcomed after the fruit, adding structure and complexity to a robust conclusion. One of the best GSM’s tasted in recent memory and Rhonda Wood’s winemaking strikes gold again!
This 2022 GSM will be available on May 2nd at their Q2 release party at the winery. This vintage blend is 57% Grenache, 35% Syrah and 8% Mourvèdre with 26 barrels being produced. The wine comes in at 14.6% alcohol. The grapes are from various site locations in Livermore.
This wine will also make my annual Best Wines tasted for 2026 in this year’s report.
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
The wine this evening was chosen to go with a new recipe called Mediterranean Chicken. The ingredients included chicken breast, dried oregano, garlic powder, olive oil, minced garlic, dry white wine, halved cherry tomatoes, Kalamata olives, capers, fresh baby spinach and crumbled feta cheese. Accompanied by a fresh garden salad and wild brown rice. The refreshing Wood GSM helped to surround the flavorful entrée and yet still provide the spiciness of the wine as previously described. The savory and pepper notes of the GSM matched the herbaceous savory flavors of the chicken dish. A very good food and wine pairing.
Sláinte,
Michael Kelly
2017 Secret Door Wines From Hirondelle Vineyard in Stag’s Leap District
Photo ©Michael Kelly
Background
Our Friday Night Wine & Dine Group met last Friday at Verona18. I wanted to share a special wine with the group and chose this wine. Unfortunately many of the group were unavailable to attend the dinner as only six of us were in town.
The Winery
Secret Door Winery is one of the wineries founded by Donald Patz in 2017 with his partner Jung Min Lee. The Secret Door label is dedicated to making Cabernet Sauvignon from selected vineyards exclusively from the Napa Valley. His other brands are 1) Maritana Vineyards making Russian River Valley Chardonnay and Pinot Noir wines and 2) Terminim making Mendocino County Marsanne/Roussanne and Syrah wines.
The man behind these three astonishing labels has had this vision and energy combined with 40 years of making exquisite wines. Wine aficionados have already acknowledged his craftsmanship in bringing forth these wines and he has caught the acknowledgment of many wine aficionados!
The Winery Name of Secret Door Winery
Maybe it is about one door opening and another closing? Mysterious secrets behind the door? Or perhaps something entirely different. I asked Donald what the origin of the name Secret Door Winery was?
Photo ©Michael Kelly
Jung Min Lee was a real supporter of Donald Patz’s time at Patz & Hall eventually learning to love Pinot Noir, too. Donald had promised Jung Min that if she would move to California from Virginia to be with him he would – someday – make a Cabernet Sauvignon wine for her.
In Donald’s words, “I was thinking about a new Cabernet Sauvignon project in honor of my wife even as I finished up my time at Patz & Hall in 2016 and early 2017. The original door I used on the 2014 Secret Door (purchased wine in process that we finished) was the inspiration. I wanted a name for this Cabernet Sauvignon that was literal – it’s easier to remember. I had the red door picture on my computer for probably 15 years and if you recall we all had “screen saver” software. My screensaver dipped into the pictures on the computer randomly and projected them. Each time the red door came up I would think “secret door” – so when I was looking for potential names I also stumbled across that same red door”. There is a lot more, but I will leave that for you to read on their website link.
Since the 2014 vintage Secret Door has used a different “secret” door picture each year. They have come from all over – France, Morocco, India, Greece, Sweden and the USA.
Click on links below to read more:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Map from Wikipedia
While the name Secret Door is explained above, it may also mean that opening the door (bottle) will reveal new adventures. It definitely is for me with this wine. While the secret on how to make it may not be revealed, when tasting it Donald has remarkably kept this secret to himself! The Hirondelle Vineyard in the Stag’s Leap District is a legendary vineyard of distinction. Stag’s Leap District is the smallest AVA within the Napa Valley. The AVA covers mostly flat or gently rolling terrain. It is located just north of the City of Napa on the eastern side just off Yountville Crossroad. Secret Door has a small three-acre block planted with Clone 4 and was recently converted to organic farming.
Photo ©Michael Kelly
Now the wine. In the glass a deep ruby coloration with royal purple hues and a medium-heavy viscosity greet the imbiber. On the nose, aromas swirl about in the olfactory senses of freshly picked black cherry and blueberries. On the palate, the symphony of flavors develops slowly and steadily and with resounding dynamic tastes of dark enticing fruits of blackberry and plum and secondary flavors of blueberries and raspberries. At the finish, hints of minerality and soft vanilla pipe tobacco guide the way for understanding the depth of the wine. Tannins are present with velvety “stickiness” yet silky. An extremely secret wine with a price tag of around $450/bottle for 750ml. This evening was a 1.5-liter bottle (assume at least 2X cost for this bottle). It was rated 96 points from Wine Advocate and came in at 14.5% alcohol. Only 300 cases of 750 ml bottles were produced.
This wine most definitely made my annual Best Wines tasted for 2026! Perhaps the real Secret is how fast you can get your hands on bottle!
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
Eating at Verona18, with one of the special’s was a rib eye steak. The steak was served over a bed of French fries with seasonal vegetables. The steak was cooked to a beauty medium rare perfection. This was an excellent food and wine pairing.
Photo ©Michael Kelly
These were some of the other wines enjoyed with a small group this last Friday.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “One Oak Vineyard” Merlot – Comfort Wine for Comfort Food
Photo ©Michael Kelly
Background
When it is stormy and raining nothing is better than comfort food and selecting the perfect wine to go with the meal.
Photo ©Michael Kelly
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowly recovering from his disparaging comments on the varietal. His classic comments range from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie. A great book that just came out is called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc, a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This 2023 Merlot is one smooth and easy drinking Merlot. The color in the glass is your first clue this is an eloquent Merlot. The color is light radiant purple/maroon and intriguing with a medium viscosity on the eyes. On the nose, ripe plum, strawberries and vanilla waft into the senses. On the palate, it is a bit of a paradox as this is both your warm and cuddly drink that is relaxing and comforting to sip. Yet you are awakened with the first sip to a mouthful of Bing cherries, plums, yet silky tannins with subtle earthy tones of bramble and minerality. At the finish, still presents as elegant and charming. This is a Merlot to absolutely enjoy today, with or without food. Alcohol is 13.7 % with 16 barrels being produced. The wine is 90% Merlot and 10% Cabernet Sauvignon and aged 20 months in 100% French oak barrels. This wine will be released Saturday May 2nd at their Q2 members release party.
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
Pulled this wine to have with one of our favorite “wintertime foods”, meat loaf with jalapeño peppers. This wintertime comfort food consists of ground beef, egg, chopped jalapeño peppers, minced garlic cloves, shredded Cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard, honey, chili powder and Dark & Smokey Peppers (chipotle, ancho and habanero peppers). Accompanied by sauteed gnocchi in butter and Parmesan cheese and a fresh garden salad.
The fruit profile from the Merlot wine wrapped each bite with its many spices to manage a tangy and delicious meatloaf. Having a glass with dinner was a spot on perfect pairing.
The Winery
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Over 20 years ago, I believe this was one of Rhonda Wood’s first wines produced and continues to be a crowd pleaser. Now her 2023 Wood Family Vineyards “One Oak Vineyard” Merlot will most definitely be an award-winning wine. Located in eastern Livermore Valley with Rhonda Wood owner & winemaker. You can read more about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael
https://californiawinesandwineries.com