Month: August 2023
Handley Cellars, Their 41st Year in Anderson Valley
The Background
Last weekend had the opportunity to explore and taste wines from Anderson Valley. While only having a little free time, managed to visit Handley Vineyards Cellars just outside Philo in Anderson Valley.
The Winery
Handley Cellars is a family owned winery in Mendocino County. They began in 1982 and today produce approximately 9,000 cases of wine yearly. They received their CCOF Certified Organic Estate Vineyards status and are located on the western end of Anderson Valley on 59 acres. Milla Handley’s goal was to produce balanced wines which reflect the soil and climate of this unique northwest to southeast valley. The current winemaker is Randy Schock crafting similar fruit driven wines. Milla’s daughter Lulu now runs Handley Cellars with her husband Scott.
The Handley Cellars Tasting Room
Photo ©Michael Kelly
There are actually two tasting areas, one indoors and one outdoors. The view from the outdoor patio area is spectacular.
Photo ©Michael Kelly
Even with umbrellas and tree canopy shading the patio, it was too warm so we elected to taste indoors.
Photos ©Michael Kelly
The indoor tasting room was appointed in rich colors that were warm and inviting despite having “a few elephants” obviously in the room!
The Wines “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Our host was the very knowledgeable and accommodating Derek Magdalik, who provided significant background information on Anderson Valley and directed us to some of the better wines to be tasted. It was very much appreciated.We started out with Pinot Gris, not necessarily one of my favorites, but Derek insisted we try this one and sure enough it got my attention as the fragrance was outstanding.
Photo ©Michael Kelly
We quickly moved into the Pinot Noir which Anderson Valley is noted for producing. This was a 2019 Pinot Noir from Helluva Vineyard, a beautiful purple and brick red hue.
Photo ©Michael Kelly
Next up was a comparison between 2019 Handley Estate Vineyard and the 2018 Handley Estate Vineyard. Both were smooth and refreshing, but the younger 2019 won my vote as being the best and a bottle was purchased to bring home for a friend.
Besides their six different Pinot Noirs from single vineyards, they offer a Zinfandel, Syrah, Petite Sirah and a red blend. Also on hand are a sparkling wine, white wines (7) and two Roses.
Photo ©Michael Kelly
We then tried two other reds, a Petite Sirah and Syrah which come from Redwood Valley, approximately 30 miles as the crows fly further inland and to the northeast. The drive takes about 48 minutes to drive there. A warmer climate for these two varietals. Both were a very good and enjoyable.
While only having an hour to enjoy the tasting and getting our first up close indoctrination into Anderson Valley, we will be back to partake in a more leisurely tasting.
Sláinte,
Michael
2021 Taddei Wines, Tu Es Belle Vineyards Cabernet Franc
The Winery and Background
Photos ©Michael Kelly
Sometimes in a chance meeting, you find exactly what you have been looking for! So it happened to me, as I was to meet another winemaker, I ended up spending some time with Chris Taddei, winemaker and owner of Taddei Wines. This chance encounter with Chris turned out to be a “gold mine” of information and a producer of some excellent quality wines. He has been producing small and boutique lots of wines for over twenty years.
Photo ©Michael Kelly
He is located at the southern portion of Windsor at 7730 Bell Road where he has his tasting room as well as crush pad and barrel storage. He also does custom crushing for many clients. The crush pad, barrel storage and tasting room are located in an industrial building. No over the top elegance in the facility but only in his wines.
Photo ©Michael Kelly
After graduating from University of Hawaii in Economics and Political Science Chris moved to Seattle for a high tech company. He started making wines in his garage, and started making wines professionally in 2003. After he moved to Sonoma County, he was mentored by Carmine Indindoli and was passionate about understanding wine making, especially wine chemistry. His love affair with wine started when he graduated from college and bought a bottle of La Tache at dinner. That wine was his ah-ha moment and as he stated “he had no idea a bottle of wine could be so profound”. When I asked him what attracted him to Pinot Noir he responded “Pinot is moody and seductive, it’s not like other varietals”. He finished off the conversation with a profound sentence stating “Wine is the greatest communication tool ever made. I feel lucky to be able to make something that can be shared in such a positive way”. For only making 1,000 cases a year, he has focused on small lots, many being only one or two barrels.
Photo ©Michael Kelly
Winemakers are artists but with wine stains on hands as opposed to paint. Chris has a keen affinity and respect for artists and one of his proudest paintings in the tasting room is one of the ten most popular artists in the world. How many can you identify?
The Wine, 2021 Taddei Wines, Tu Es Belle Vineyards — “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First time tasting this wine. It was extremely dark with a heavy viscosity on the eyes. On the nose, aromas of soft bouquet of black and red fruits wafted into the senses along with violets. On the palate, black cherry and blackberry flavors. Followed by minerality (crushed rock) and “pencil lead” (graphite) with a finish of medium acidity and soft velvety tannins. No strong pyrazines were present (bell pepper a typical trait). While so dark, it was still a bit young. Based on tasting previous vintages, this would be one to purchase and hold for a couple of years. It goes for $80/bottle and comes in at 15.5% 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
Paired this evening with a marinated Flat Iron Steak at Verona18 Restaurant at the Copper Valley GC. Accompanied by rosemary fingerling potatoes, and maple glaze green beans. Requested the sauce on the side. The meat was served medium rare and was extremely tender with sauce on the side and the potatoes heavenly. The steak and the Cabernet Franc were a good food & wine pairing.
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.coppervalleygolf.com/homepage/current-operations
2022 Dave’s Porch Wine – Sauvignon Blanc
The Wine Owner & Winemaker
Photo from Dave Yewell’s Facebook post
Dave Yewell is the owner of Porch Wines pictured with his wife, from north Napa Valley. He is in his 13th year producing in his words “an everyday table wine” to be enjoyed by friends and those in the know! Today they offer two wines 2022 Sauvignon Blanc from the just northeast of Napa Valley, in Lake County. Also a 2021 Rose of Pinot from Sonoma Valley.
The winemaker is produced by the renowned Rudy Zuidema who just made his best Sauvignon Blanc! He is also the winemaker for many other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and many others including his Zuidema Wine Company. All of which are excellent wines with many varietals produced.
The Wine
This was my first time tasting his 2022 vintage. From the initial pour this caught my attention as being a similar shade to previous vintages, still with a pale golden yellow hue. On the nose lemon grass and honeysuckle swarm into the senses. On the palate, green apple, Meyer lemon or lemon custard confirms it pedigree as a Sauvignon Blanc. Leaning a little more towards New Zealand than previous vintages so food and spice choices options are keen. On the finish extremely crisp, refreshing and clean. Once tasted I immediately ordered a case of this wine! An unbelievable bargain at $140/case. It will make my Best Tasted Wines for 2023 in the under $50 bracket. This list comes out annually around mid-December. Unfortunately the wine is only for California & Nevada residents.
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
BBQ’d a tuna steak at 650 degrees for 2-3 minutes on each side in a makeshift aluminum foil pan. BBQ’d in homemade sauce of wasabi, ginger, lemon juice, minced garlic and pineapple juice, coarse ground black peppercorns and a dash of Himalayan sea salt. The fish was cooked nicely on the outside and topped with fresh lemon juice and served with a pink center. Accompanied by quartered and roasted potatoes. This was a scrumptious meal and the 2022 Dave’s Porch Wines Sauvignon Blanc a proven match made in heaven! The flavors of the fish and the Sauvignon Blanc made a great partner with this dish.
Sláinte,
Michael
Brashley Vineyards Event and Winemaker Dinner, Anderson Valley, California
Background
Saturday, August 12th was a full day at Brashley Vineyards. Seven wine writers or bloggers were invited to participate in getting to know Brashley Vineyards ownership, winemaker and tasting their wines. Also each were welcome to bring a guest.
Photo ©Michael Kelly
The event started out in the tasting room with a welcoming glass of 2020 Rosé of Pinot Noir. And then quickly moved to their 2020 Pinot Noir Blanc (pictured). We then moved upstairs to a small tasting area. At the table we enjoyed the 2020 Pinot Noir Blanc, Clone 777 that was light, airy and possessed a beautiful bouquet. Next up was the 2018 Hacienda Sequoia Pinot Noir and followed by the 2021 Hacienda Sequoia Pinot Noir.
Photo ©Michael Kelly
Both Ashley Holland (left) the winemaker and Ashley Palm the owner (right) provided insights into how the winery, the wines and their partnership developed to the seven wine writers/bloggers and guests. And also answered many questions from the attendees.
After an hour and a half, the writers moved downstairs to mingle with invited friends to munch on appetizers and homemade fire roasted pizzas made with sourdough while enjoying other wines!
Photo ©Michael Kelly
The dinner was held outside in the shade, with a Kings/Queens table format and the food was served family style.
One of my favorite quotes is “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” by Andre Simon. This evening all the foods served found their soul mates.
Photo ©Michael Kelly
Some absolutely scrumptious dishes were served. The main entrées being Chicken Salsa Verde and Pulled Pork.
Dishes included: crispy shrimp, peach tomato salad, mixed salad, cucumber green goddess salad, corn sugo, charred broccoli, fried potatoes and freshly made sourdough bread with a herb butter. For dessert a decadent over the top chocolate pot de crème topped with freshly ground peanuts on top of a dollop of peanut butter.
Photos ©Michael Kelly
The Wines
Many wines were served but during the course of the dinner four featured wines were offered. The 2021 Hacienda Sequoia Pinot Noir, 2021 Bevel Vineyard Pinot Noir and the 2021 Bevel Vineyard Somerset Estate Blend. The 2021 Bevel Somerset Estate Blend wine was made with 25% whole clusters and full lies. Exceptional taste and finish, which rated my highest score of the day.
They generally use tight grain 30% new French oak barrels. Their current product is 1,000 cases. When asked about the 5 year plan, they are looking to keep the production at no more than 2,000 cases.
The Winery
Bram and Ashely Palm, originally from upstate New York, made a life changing decision to move to California. Soon afterwards they found themselves venturing more and more into wine country. They fell in love with Anderson Valley and settled in Philo in the middle of Anderson Valley in Mendocino County. In 2021 they opened their new tasting room at 7000 Highway 128 just past the village of Philo with a population of 346 residents.
All their wines are estate grown except for a new project. To honor their New York roots, they contracted with a vineyard to produce their 2021 Finger Lakes Riesling that was released late in 2022.
Photo ©Michael Kelly
As if this wasn’t enough, they held another session on Sunday morning at their home with a light breakfast with a tour of the vineyard. The views and tour were fascinating seeing where the vines and vineyards were that produced such exquisite fruit.
Photos ©Michael Kelly
A great, perhaps the best place to stop in Anderson Valley to taste Pinot Noir and a few other incredible wines.
Sláinte,
Michael
2019 Wood Family Vineyards Cabernet Sauvignon “Clone 30”
Background
Rhonda Wood makes several Cabernet Sauvignon wines either as 100% varietal or in a “Bordeaux style” blend. The “Clone 30” is considered her esteemed and special Cabernet Sauvignon harvested from her estate vineyard. It is 100% Cabernet Sauvignon and aged 18 month is 50% once used French oak barrels and then another 12 months in 100% new French oak barrels. Splitting the barrel fermentation provides in Rhonda’s words a “velvety finish with structure”.
The Winery
Photo courtesy of Wood Family Vineyards
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/
and
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article
The Wine
photo ©Michael Kelly
On the eyes a unique dark purple and red combination of coloring and medium heavy viscosity. This illuminating and full body wine immediately catches your attention. On the nose fragrant dark fruit rises to greet the senses beckoning you to take that first sip. Once on the palate, blackberries are predominate and a secondary flavor of blueberry is also present. To counter balance the fruit, a modicum of vanilla pipe tobacco was noticed. On the finish, a multi-layered textual feel reminding one that this is as good a Cabernet Sauvignon as you can find in Livermore. The tannins are present to provide an ample “teeth clinging” sensation with edgy and velvety tannins, but still smooth and enjoyable.
Only 100 cases produced and it will be released September 10th. Price is $70/bottle and will be released September 10th. Her 2018 “Clone 30” Cabernet Sauvignon won Silver at the SF Chronicle Wine Competition. I can’t imagine this wine winning less than a Gold Medal in the next competition.
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 paired with a seared (1200 degrees) and BBQ’d ribeye steak this evening and served medium rare. Accompanied by roasted quartered potatoes and Brussel sprouts with five white grated cheeses. This wine was specifically chosen to cut through a fattier cut of steak and it did an excellent job. One of the better wines chosen to go with this delicious meal.
This wine will make my list of the Best Wines Tasted in 2023 and as such, I will be purchasing for my cellar. The list comes out annually mid-December.
Sláinte,
Michael
Hamilton Family Wines – Grit, Determination and Good Wines
The Background
Photo by Ally Cogbill, permission granted by Greg Hamilton
Lindsay & Greg Hamilton have been dedicated wine lovers since they first met in 2001 in Glasgow, Scotland. At that time Greg was living there and working as a wine merchant. Lindsay, taking a summer break from UC Santa Cruz was visiting her sister in London. They decided to take a trip to Glasgow. As fate would have it, they met at a local pub.
Subsequently they married and moved back to Lindsay’s home state, California. It is in the garage they embarked on winemaking in 2011. Working with rudimentary used equipment they were able to produce some interesting wines. Their first wine was using grapes from Lodi to produce a Zinfandel varietal.
In 2016, they took the opportunity to move to Sonoma County with the dream being to open a small winery. Then only a short time later, 14 months, in 2017 they lost their home and small vineyard in the devastating 2017 wildfires with the vineyard and buildings completely burning down! They took the insurance money and savings and took a major leap to make their dream of owning a small winery reality. In 2019 the first vintage of Hamilton Family Wines was released. It was their Sauvignon Blanc from Sonoma Valley, Rosé of Grenache from the Sonoma coast and a Pinot Noir from Petaluma Gap.
Photo ©Michael Kelly
In 2021 they opened their tasting room in Kenwood, California. Today they have seven wines released including a Sparkling Blanc de Noirs, Sauvignon Blanc (two different vineyards), a Rosé of Grenache, Pinot Noir, GSM and Merlot. When by chance I stopped by, I tried the Sparkling Blanc de Noirs and a Sauvignon Blanc, both were light, airy and refreshing, especially on a 100 degree day!! That said my personal favorite was the 2019 Merlot from Chalk Hill which I purchased a bottle.
Photo ©Michael Kelly
The Winery
They use a custom crush winemaking operation located in Sonoma which interesting is called an Alternating Proprietorship. Here they make their wines along with a consulting winemaker Jess Wade who gained his experience working in Napa, Sonoma and New Zealand. Lindsay & Greg keep a watchful eye on each varietal being produced. Their focus is on hand-crafted, artisan and small lot wines produced from Sonoma County. Their focus is on sustainable and small vineyards delivering an authentic taste with minimal “human intervention”. This being native-fermented, produced without chemicals or additives and are bottle unfined and unfiltered. They are all vegan friendly, following closely their “purest” philosophy in making wines. Total yearly production is now at 700 cases/year. When asked about a 5 and 10 year plan, Greg remarked with production in 5 years being 1500 cases and 10 years being 2,500 to 3,000 cases. That stated, his key concern is to have a firm hand in making the wines to their specifications of natural and organic. Their current and mid-term goal is for all their grapes to be from sustainable and certified organic vineyards and eventually transitioning all to be biodynamic. This is followed closely by their view of being “light handed” in using only 40% new French oak barrels and letting the grapes speak with minimal “outside intervention”.
Two other comments about where Hamilton Family Wines are heading are to shine a light on Sonoma County’s wide arsenal of grape varieties. While wanting to showcase Sonoma’s established portfolio of grapes as they expand, they also would like to branch out into some unique varietals. That expansion is driven by their own educational component as well as imparting new and deeper understanding for consumers. Greg stated many of the visitors appreciate the openness and safe space in asking questions while tasting their wines.
Photo ©Michael Kelly
The tasting room is adorned with charming and simple open barrel tables with lively paintings on the walls. Additionally, they have a counter bar area also. For those wonderful Sonoma Valley days, they have lots of shaded outdoor tasting areas under cabanas and olive trees just outside their back door.
Photo ©Michael Kelly
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photos ©Michael Kelly
Their Merlot, the only wine departing from 40% new French oak barrels, here they went with 70% new French oak as the wine was so rich. On the eyes a dark rich royal purple with translucent edges and medium to medium-heavy viscosity. On the nose the aromas were hiding in the beautiful color, but once on the palate, the flavors of blueberry, Bing cherry along with a hint of strawberries and cranberry, provided ample reward of each sip. The tannins were more like warm cuddling hugs comforting one and requesting yet another sip. The finish provided an unfiltered rustic quality. The price is $48/bottle and only 115 cases were produced of this delicious and concentrated wine.
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
Re-heated the Birria sauce from the weekend which used the following ingredients plus a few others: 7 ancho chilies, 7 guajillo chilies, 3 chilies de arbol, 1 white onion (halved), 6 garlic cloves, 4 Roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, bay leaves, apple cider vinegar and beef broth. Some of the ingredients (onions, tomatoes, etc.) were simmered together, strained and added to the blender with other spices and poured onto the BBQ’d chicken. Then topped off with minced Serrano peppers. Roast Jalapeño peppers on the BBQ were also served on the side. Accompanied with black beans, fresh guacamole dip, Spanish rice and a garden salad. The meal was definitely on the warm side and the Merlot help calm down the spicy meal. With its “softness” the food and wine pairing was very good. The food and wine played off each other beautifully.
When visiting Sonoma County and having a plethora of wineries to choose from, Hamilton Family Wines is truly one small family winery that should be supported for not only their wines but as people who with grit and determination, are making their dream come true.
Sláinte,
Michael
2021 Wood Family Vineyards “Against the Grain” Bourbon Barrel Aged Red Wine
The History of Using Bourbon Barrels For Wine
Photo from iStock
In the early 1980’s, American oak barrels were expensive for many start up wineries. By law bourbon barrels have to be 100% American oak and can only be used one time to distill bourbon in the United States. So after their use, many barrels became available for “other distilled spirits” and wineries to purchase at a fraction of the price of new French or new American oak barrels. So why doesn’t everyone purchase used bourbon barrels? Key is that whiskey barrels are produced differently than wine barrels. Whiskey barrels are charred on the inside verses wine barrels which are toasted. By only toasting wine barrels, the wine while aging develops many nuances of flavor. Bourbon barrel aged wines tend to be bold with ripe reds, vanilla, smoky and with muted tannins.
Photo ©Michael Kelly
The use of bourbon barrel aging has taken off more recently with wineries using these barrels. Some view it as a trend to attract Millennials who buy whiskies. Others view it as a crossover from spirits to wine and yet the resulting wine is unique, smooth and provides an enjoyable sipping experience. The spirits barrel aged category of wine earned $120 million in 2019 compared to $800,000 in 2015. This market is exploding due to the flavor profile not just with Millennials but with wine aficionados looking to enhance their experience. Meininger in their report stated sales of Bourbon barrel aged wines has hit 20 million bottles and growing at a fast rate. They also stated if these wines were a category, it would be bigger than Zinfandel.
The Winery
Harrison Wood Executive VP and Rhonda Wood owner & winemaker Photo ©Michael Kelly
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/
and
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As a “varietal purist” this has captured my attention for the last four or five years. It is unique to the wine industry and is a wine that is uncommon and revitalizing. It is particularly great in the winter time for sipping or summer time with BBQ’d food. The mix is different each year. This year it is 50% Cabernet Sauvignon, 25% Petit Verdot, 20% Malbec and 5% Petite Sirah. The wine is aged in Bourbon barrels for 8 weeks and then aged 18 months in their normal barrel treatment.
Photo ©Michael Kelly
The wine on the eyes was a cavernous purple coloration most likely from the Petit Verdot with medium heavy viscosity. On the nose, varying aromas grab the senses of dark berries. On the palate wide reaching tastes evolve with the mixture of varieties of Cabernet Sauvignon providing structure and depth, along with Malbec providing both a jammy flavor and a tinge of smokiness. The finish wraps up the experience with velvety tannins and the allure of Bourbon. From past vintages, the Bourbon will become more pronounced but not domineering over time. This is a wine that keeps on giving with so much going on. The alcohol level is a whopping 16.5% and only 50 cases were produced.
This wine will again make my best wines tasted in the calendar year which comes out early September.
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 with a marinated filet mignon steak. Ingredients for the marinating sauce were: cayenne pepper, honey, Bourbon, pineapple juice, pecans, Applewood salt and peppercorns. Marinated for eight hours and then seared at 1000 degrees and served medium rare. Accompanied by a Yukon potato and a fresh garden salad.
Photo ©Michael Kelly
In the marinate mix, a little too much pineapple juice was used, so provided a shot glass with Bourbon and added some peppercorns to lightly dip each bit of the filet mignon into. This was a great work around and next time will cut back on the pineapple juice or add some additional Bourbon in the mix. Other than that, this was a fantastic food and wine pairing!
Sláinte,
Michael
2020 Jessie’s Grove Winery, Fancy Quest Old Vine Zinfandel and Birria Tacos and Sauce
The Winery and Background
Photo ©Michael Kelly
Jessie’s Grove Winery and Vineyards is located at 1973 West Turner Road in Lodi, California. The unassuming single lane road leading to the vineyard and tasting room, indicates the demeanor of what you are about to experience—understated, homey and it brings one back to the “casual family element” of the winery. Jessie’s Grove is the site for the oldest producing Zinfandel vines in the Lodi Appellation. It is named for Jessie Spenker, daughter of Joseph and Anna Spenker, who founded the ranch and land in 1868. The property is 320 acres with 265 acres planted in vineyards. The Zinfandel vines were planted in 1888 and are still producing an incredible ancient Zinfandel wine. Here on the plot of land between highway 5 and highway 99 on West Turner Road is the home of a host of varietals- some unique, some traditional but all exceptional.
I recently visited the winery in July and was hosted by owner Greg Burns and winemaker Tana Cole. The addition of a fully functioning outdoor bar to host customers wine tasting is a great addition.
The winery and grounds have gone and are still going through a major renovation and updating. Including new picnic areas and tasting room.
Photos ©Michael Kelly
During the visit we first tasted their 2022 Cinsault Rosé that was extremely refreshing on a one hundred degree day!
Photo ©Michael Kelly
Then tasted their 2019 award winning Carignane that was so smooth and flavorful. It won Gold in the Orange County Wine Competition and Double Gold & Best of Class at the San Francisco Chronicle Wine Competition. It goes for $45/bottle and 150 cases were produced.
Photo ©Michael Kelly
They are keeping their historic charm, yet updating the complete facility. One of the newest additions is a massive flower area planted by Oak Grove Flower Company featuring rows and rows of Dahlias in every color and variation possible!
Photo ©Michael Kelly
They also have hydrangeas, zinnias, cosmos, straw flowers, sunflowers, pumpkins and herbs. It is owned by Megan Madison.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was specifically chosen for this meal. The wine is bold in fruit tastes, a perfect mid-point between dry and sweet flavor profiles. Like the cutting horse on the label being agile with exceptionally smooth and contrasting tannins and acidity in perfect balance. A great combination of plum and dark berries along with a pinch of sour cranberries. A beautiful and long lasting finish with a smidgeon of pepper and licorice. The wine is sold at the winery for $45/bottle and 160 cases were produced. Alcohol level is 15.8%.
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
Enjoyed the wine with homemade Birria tacos. Birria tacos are a juicy and cheesy dish using pulled beef, then dipped into this amazing spicy and smoky sauce. This is by far one of Susan’s most interesting and intense dinner preparation in some time.
Photo ©Michael Kelly
The Birria sauce used the following ingredients plus a few others: 7 ancho chilies, 7 guajillo chilies, 3 chilies de arbol, 1 white onion (halved), 6 garlic cloves, 4 Roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, bay leaves, apple cider vinegar and beef broth. This was then blended together to make the dipping sauce.
Photo ©Michael Kelly
Some of the ingredients were simmered together, strained and added to the blender with other spices.
Photo ©Michael Kelly
Paired with two different beef meats: one was a braised and slow cooked beef ribs for over six hours and a braised and slow cooked chuck roast also for six hours.
Photo ©Michael Kelly
Corn tortillas were pan fried and stuffed with the meat, topped off with cilantro, minced onion and lime juice from wedges.
Photo ©Michael Kelly
The tacos are then dipped into the finished thick blended sauce. The tacos are served with cilantro, minced onions, lime wedges and topped with Oaxaca cheese. Accompanied by refried beans and a fresh gourmet salad with black olives, fried onions slices, tomatoes and lettuce (sorry no picture!).
The flavor profile of this dish is spicy but surprisingly not “super-hot” despite the use of so many chili peppers. Smokiness and cocoa are two unique flavors that were produced from the sauce. Changes for next time we will use a “higher end” of beef as too much fat was on both of the beef cuts prepared this evening.
The spiciness of the dish with the Zinfandel surrounding each bite with its fruit forward flavors calmed down the food and provided a welcoming counterbalance. A very solid food and wine pairing.
Sláinte,
Michael
2018 Cuda Ridge Petit Verdot – A Delicious and Award Winning Wine
The Winery and Background
There is a lot to be said about Cuda Ridge Wines in Livermore, California. A key point is that they produce Bordeaux style wines. The Cuda Ridge winery and Tasting Room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. Cuda Ridge Wines produces the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino owner & winemaker will produce non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each of varietals produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It is 100% Petit Verdot with 94% being sourced from the Smith Ranch and 6% being Estate. On the eyes this is not your see through, translucent sipping wine. It is as dark as a cavern and could be used in redacting any proprietary military or legal document!! It possesses a medium heavy viscosity when swirling in the glass. On the nose, the first scent awakens one that something special is about to happen with black fruits along with lilac and violets slap you upside the head with a bouquet of wonder and enticing charm. Present also are aromas of vanilla, spice and cedar. Once on the palate, plum, blackberry and blueberry dance wildly in your mouth. The fruit is counterbalanced by dried herbs, mostly violets. The finish is dry and full bodied with noted edgy tannins. It was aged 19 months in 100% American oak barrels with 43% new and 57% once used. The wine went for $40/bottle. This wine came in at 14.8% alcohol and is only available now as a library wine. The vintage being offered today is the 2019 and offered at $41/bottle. Similar oak treatment and just a little less alcohol level.
This 2018 wine has won the following awards:
*Best of Class & Double Gold – 2021 TVC Uncorked Wine Competition
*Gold Medal – 2021 Orange County Wine Fair Wine Competition and 94 points
*Gold Medal – 2021 San Francisco Chronicle Wine Competition
*Wine Enthusiasts – Awarded 94 points
The Food and Wine Pairing
No food and wine pairing this evening, just enjoyed the wine by itself. That is how good it was!! This wine will make my annual Best Wines Tasting during 2023. The list comes out yearly around mid-December.
Sláinte,
Michael
2021 Dave’s Porch Wine Sauvignon Blanc, Part II
Yesterday at lunch I had Maguro sashimi with Dave’s Porch Wine, that was Part 1 (previous story). This is part II as I had this wine with dinner. This wine has made my Best Wines Tasted for the last two years in the less than $50 category. While I often publish stories with many wines being $100 and up, this is no step child. It holds its own and rightful place as an outstanding wine regardless of price.
The Wine Owner & Winemaker
Dave Yewell is the owner from north Napa Valley. He is in his 12th year producing “an everyday table wine” to be enjoyed by friends and those in the know! Today they offer two wines 2021 Sauvignon Blanc from the SF East Bay region and a 2021 Rose of Pinot from Sonoma Valley. His goal is truly to produce an everyday wine as both go for $130 a case (12) and includes tax and shipping. Unheard of from most wineries!
The winemaker is the renowned Rudy Zuidema who just made his best Sauvignon Blanc! He is also the winemaker for many other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and many others including his Zuidema Wine Company. All of which are excellent wines with many varietals produced.
The Wine
(Photo ©Michael Kelly)
From the initial pour this caught my attention as being a shade darker than previous vintages, yet still a soft golden yellow. This was produced with no malolactic fermentation and non-oaked. On the nose, aromatic with dried herbs and white peach. On the palate is where this wine showed its pedigree and phenomenal taste. Not a typical New Zealand (citrus flavors & super crisp) but one of restrained character of brioche, silky and smooth, with a touch of apricot and a mild lemongrass. The finish is all mouth consuming with an intense full body and was long lasting, especially for Sauvignon Blanc. Immediately this will make my Best Tasted Wines for 2023 in the under $50 bracket. This list comes out annually around mid-December.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Part 2 is while in Modesto at Ohana Seafood picked up a Tombo tuna steak. BBQ’d this at 650 degrees for 90 seconds on each side. Marinated in homemade sauce of wasabi, ginger, lemon juice, a few dashes of Sriracha sauce, minced garlic and pineapple juice for about 30 minutes. Pounded whole black peppercorns and Himalayan sea salt before placing on BBQ. The fish was seared nicely on the outside and topped with fresh lemon juice and green onions. Accompanied by a Cauliflower rice stir fry with green peas, red peppers, grilled corn, tamari, spring onions sesame oil and ginger. This was a scrumptious meal and the 2021 Dave’s Porch Wines Sauvignon Blanc a proven match made in heaven! The heat of the fish with the mild stir fry and the Sauvignon Blanc made a great partner with both dishes.
Sláinte,
Michael
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