Month: February 2025
2013 Hoopes Cabernet Sauvignon – “lips drink water, hearts drink wine”- e.e. cummings
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Unwrapped the bottle as it was time to indulge in a treat. This is beyond your classic Napa Valley Cabernet Sauvignon! One of the best wines tasted in a while. First on the eyes, an inky purple and dark wine in the glass having a heavy viscosity that oozes richness. On the nose a bouquet of violets, cloves and blackberries greet the imbiber. On the palate the descriptors are numerous with espresso, plum, dark chocolate, soft leather, earthiness and raspberries. A wide-reaching broad flavor profile. Secondary flavors of black cherries and a hint of soft vanilla pipe tobacco enliven the sipping experience. On the finish finely sculptured tannins, velvety and yet present, along with dark chocolate complete the experience.
Photo ©Michael Kelly
While waiting some 12 years in the bottle, the reward was breathtaking and worth the wait. This wine made my annual Best Wines Tasted for 2025 with an exclamation! Note the excellent condition of the cork.
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
Prepared one of our favorite dishes last evening, Mediterranean beef kebabs. The recipe called for sirloin beef, but substituted filet mignon. Cut the filet mignon meat and were marinated for almost two hours in the refrigerator. The ingredients for the marinade include fresh lemon juice, marjoram, oregano, parsley, paprika, black pepper, Himalayan Sea salt, olive oil and fresh minced garlic.
Pieces of the filet mignon and vegetables were cut up to fit in the kabab grilling baskets preferred for grilling to capture all the ingredients rather than skewers. Besides the beef, two different colored bell peppers slices (yellow and orange ), and purple onion slices were loaded into the baskets. Placed on the BBQ between medium to medium-high for about 10-12 minutes rotating the baskets 90 degrees every 3 minutes. Emptied from the basket and served.
Photo ©Michael Kelly
The meal was accompanied by roasted quarter potatoes in oil, garlic salt and pepper. Additionally, a fresh garden salad and old fashion Italian dressing was served made the salad delicious. The salad was comprised of Iceberg lettuce, tomatoes, green onions and along with sliced black olives and sliced candied almonds.
This meal was extremely tasty, spicy and provided a real Mediterranean experience. It was like Spain, France, Italy and Greece combined to throw a party! Combined with the exquisite wine, one of the best food and wine pairing enjoyed last evening.
The Winery
Photo ©Michael Kelly
Their statement from e.e. cummings is a classic for this winery. Their other tag line is “in dogged pursuit of perfect wines”. Lindsay Hoopes is the second-generation owner of the vineyard. Her father Spencer founded the vineyard and worked at the small twelve-acre parcel in Oakville producing award winning wines for many years. Lindsay returned in 2012 needing to help with an illness in the family. Taking full charge, she made some unique changes including hooking up with famed vintners Anne Vawter and Jennifer Rue to produce new and bold Cabernets. Lindsay took up the challenge to develop bio-diverse farming practice initiatives for sustainability certification. Lindsay undertook the adventure to find new and unique vineyards throughout Napa Valley to augment their estate offering. She also founded a rescue sanctuary for animals. The quote in the title is one of Lindsay’s favorites. This wine was produced by Anne Vawter who learned her craft under Heidi Peterson Barrett at Paradigm. In 2020 the noted and heralded winemaker Aaron Pott joined Hoopes as the winemaker with his impressive and extensive resume from Napa Valley and beyond.
One of the more enjoyable aspects of the winery was where I did my first tasting in 2019, which was their home. Sipping and discussing various wines at the dining room table while looking out into the vineyard adds a “real touch” of genuineness to the experience without pretense.
Today they produce Rosé, Sauvignon Blanc (Atlas Peak), Chardonnay (Carneros), Syrah (Oak Knoll), Merlot (Howell Mountain) and various levels of distinct Cabernet Sauvignon’s (from $125 to $225/bottle).
Sláinte,
Michael
2019 Aridus Syrah from Wilcox, Arizona
Photo ©Michael Kelly
Background
Right up front, most people don’t think of Arizona as a “winery state”! Turns out Arizona has over 159 wineries scattered throughout the state. Aridus is in southeastern Arizona in Willcox, about 85 miles east of Tucson in Cochise County. The town of Willcox has 14 different tasting rooms!
(Picture from City of Willcox)
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
It had been five months since I last tasted this wine which I keep stocked in the cellar. This Syrah came from two vineyards located next to each other on the Willcox Bench. This bottle is 100% Syrah. Only 220 cases were produced, and it sells for $60/bottle. A unique characteristic of this wine was that it was aged 30 months in French oak barrels, 73% second-fill French oak, and 27% neutral oak.
First on the eyes, a dark radiant and enticing purple/magenta hue. On the nose, lavender and blueberry waft into the senses. On the palate, raspberry, sweet vanilla and cinnamon bounce joyfully from side to side expressing fullness in the mouth. A hint of mocha and light roasted coffee are present on the enticing finish beckoning yet another sip. Lacking fruit, but still savory flavors. To say I was both pleasantly shocked and excited tasting this wine from Arizona is an understatement!
Typical well-balanced Syrah from the known regions of France, California, Chile, South Africa and Australia, but this wine from the lesser known Willcox, Arizona region was delightful.
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
This wine was pulled from the cellar to enjoy this evening with beef Teriyaki with sugar snow peas and green onions. Ingredients besides the tenderized flank steak cut into 2 to 3 inch-wide slices, were Teriyaki sauce, snow peas, minced fresh ginger, beef stock, dry sherry, ground Asian red chili pepper, stir fry oil, sliced white mushrooms, green onions sliced lengthwise and green onion cut into small pieces. This was a delicious Teriyaki dish. Accompanied by cauliflower rice sauteed in soy sauce with pre-cooked bacon pieces and green cut onions. A fresh salad with bacon was prepared. An excellent food and wine pairing with the spices and smokiness of the Syrah to stand up to the beef. The overall meal was an excellent food and wine pairing!
The Winery
Scott and Joan Dahmer founded Aridus Wine Company in 2012, just outside the city of Willcox. The name Aridus comes from the Latin word meaning “dry or arid”, most appropriate for most people’s idea of Arizona.
(Tasting room in Willcox. Picture from Aridus Wine Company)
The winery/crush facility and tasting room are located in two different locations in Willcox. They also have another tasting room in Scottsdale on Main Street. Their yearly production is approximately 2,500 cases. They have an amazing lineup of different varietals available: whites including Malvasia Bianca, Viognier, Chardonnay, Fume Blanc and Muscat. Reds include Merlot, Mourvèdre, Graciano, Petite Sirah, Syrah, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Petite Verdot and Montepulciano, as well as several Rosés.
(Tasting room in Scottsdale. Picture from Aridus Wine Company)
The winemaker, Lisa Strid has produced wine for the last seven years at the winery. During this time, she has produced 183 wines from five different growing regions in Arizona, New Mexico and California. Since 2020, Aridus is now making wine exclusively from its estate vineyard.
Sláinte,
Michael
The 38th Annual “First Taste of the Year” at Copperopolis Armory
The 38th annual “First Taste of the Year” event was held on Saturday February 22, 2025 at the Armory on Main Street, in Copperopolis, California. It was sponsored by the Copperopolis Community Center, a volunteer staffed organization that restores and preserves the two publicly owned historical buildings in town. 2025 marks the 38th Annual wine tasting event and coincides with the 165th anniversary of Copperopolis. The two buildings are the historical brick Congregational Church and the Armory. Both buildings were constructed during the copper rush in the mid 1800’s, the Armory in 1863 and the church in 1865. Copperopolis was the center of the “Copper Rush” (after the gold rush). These are two of the four buildings in town on the National Register of Historic Places: Copperopolis Armory and the Congregational Church. From 1860’s to the time the mines closed in 1945, 72,598,883 pounds of copper were mined in Copperopolis and the copper used in the Civil War, WWI and WWII for ammunition casings.
Photo Calaveras Community Center
Photo Calaveras Community Center
With advance purchase the cost was $30 which included a commemorative wine glass, hors d’ Oeuvres, a raffle and of course many wines to enjoy. Wineries pouring were Ironstone Vineyards (Murphys), Indian Rock Vineyards (Murphys), Jazz Cellars (Murphys), Frog’s Tooth Winery (Murphys) and Milliaire Winery (Murphys).
The participants voted for Best White Wine and Best Red Wine tasted during the evening.
For the Best White Wine, the 2024 Frog’s Tooth Grenache Blanc won. Larry and Tana (left side of picture) were very pleased to win this award, and the couple was happy tasting many of their wines!
Photo ©Michael Kelly
For the Best Red Wine, it went to Jazz Cellars 2022 Backbeat Red Blend. It is a GSM blend with a hint of Petite Sirah added. Joe and Bob, the owners and winemakers, also were very excited winning this year!
Photo ©Michael Kelly
In addition to raffle tickets, several items were presented in a live auction.
Photo ©Michael Kelly
Other wineries were enjoying talking about their wines with guests.
Photo ©Michael Kelly
Photo ©Michael Kelly
Various foods were prepared by the volunteers. Here are only a few of them:
Photo ©Michael Kelly
This was a classic small town Americana fund raising with the community helping to support!
Sláinte,
Michael
Cheese, Wine, More Cheese and More Wines – A Fabulous Event
| Never was the saying by Andre Simon more evident than at a 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”. I attended the Wood Family Vineyards wine & cheese pairings yesterday in Livermore. They featured four cheeses and six wines during the event. At the door each participant was greeted with a glass of Pink Pearl, a Rosé of Grenache. Then off to the winery where various stations of cheese and the featured wines were being offered. |
Photo ©Michael Kelly
| All the pairings were very good with some unique cheeses, but the first one was spectacular and my favorite, being the 2024 Sauvignon Blanc paired with Cottonwood River Cheese. A two-year-old raw cow milk Cheddar from Jason Weibe in Kansas. A Fun nutty and sharp Cheddar boasting notes of browned pineapple with a long finish with a crunchy quality! |
Photo ©Michael Kelly
| Next up was the 2023 Grenache paired with Smoking Goat cheese. This was a pasteurized goat’s milk cheese from Spain that is softly smoked. Pure cream with a nice salt line and a smooth smokey note that compliments and does not overpower. We also had a long and delightful chat with the owner and winemaker, Rhonda Wood while sipping on the wine. |
Photo ©Michael Kelly
| This was followed by the 2022 Merlot paired with Ewenique cheese. This is a pasteurized sheep’s milk Gouda style cheese made by Central Coast Creamery in Paso Robles, Ca. Texture that turns to a soft brown buttered cream, with touches of crystals and fun. |
Photo ©Michael Kelly
| The last paring was the 2022 “Woody’s” Cabernet Sauvignon paired with Brabander cheese. This is a pasteurized goats milk Gouda from L’Amuse in Holland. Thick Cream on the pallet, with a fudgy consistency. Notes of Citrus and salt that accent the cream of the cheese the soft goats milk pops, but extremely approachable and smooth. Additionally, one of their Zinfandel’s was also tasted. A fun afternoon tasting some cheeses not normally available locally but are from the Cheese Parlor in Livermore. For each of the in-depth wine descriptions you can read at the following links: 2024 Wood Family Sauvignon Blanc https://californiawinesandwineries.com/2025/02/07/2024-wood-family-vineyards-sauvignon-blanc-stainless-steel-lively-zesty-and-bright/ 2023 Wood Family Grenache https://californiawinesandwineries.com/2025/01/31/2023-wood-family-vineyards-grenache-a-spicy-wine-with-pizza/ 2022 Wood Family Merlot https://californiawinesandwineries.com/2025/01/26/2022-wood-family-vineyards-one-oak-vineyard-merlot/ 2022 Wood Family “Woody’s” Cabernet Sauvignon https://californiawinesandwineries.com/2024/12/27/2022-wood-family-vineyards-woodys-cabernet-sauvignon-and-chateaubriand-steak/ Wood Family Vineyards has the tag line “It’s all good at the Wood’s” I think it could easily be “If it has required driving miles, you will leave with smiles”! From the hospitality folks to all the people attending smiles galore! |
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
| 250 folks attended the four-hour event and not a single unhappy face was spotted!! A testament to the food, wines and staff. |
Sláinte,
Michael
https://californiawinesandwineries.com
2024 Frog’s Tooth Grenache Blanc – A Common Misconception About Grenache Blanc
Photo from Frog’s Tooth Winery
A quick background on Grenache Blanc
Grenache Blanc is often confused as being a Grenache grape lightly pressed to extract the juice like a Cabernet Franc Blanc coming from the red grape. It is a white grape that produces a full body wine with citrus and herbal notes, much different than the red Grenache grape. Originally native to northeastern Spain and has been also planted in France since the Middle Ages. The first planting in California came recently in 1997. In the California Grape Crush Report in February 2025, the tonnage of Grenache Blanc processed was reported at 1,757 tons. That represents .0013% of the total white wine grapes by ton harvested in the state!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I have enjoyed this wine for years from Acquiesce Vineyards in Lodi where it has won various awards including last month a Gold Medal from the SF Chronicle Wine Competition (https://www.acquiescevineyards.com/). This is the first time enjoying a Grenache Blanc from the Sierra foothills. This was the first time Grenache Blanc was produced by Frog’s Tooth and won a Gold Medal at the SF Chronicle Wine Competition. It is a combination of Grenache Blanc grapes and Grenache red grapes (pressed lightly to extract the juice). It is a field blend as both grape varieties are grown at their vineyard.
Photo ©Michael Kelly
This wine has a crisp and clean and light tannish/golden sheen rather than a distinct color. On the nose aromas of green fruit, citrus and white peach greet the imbiber. Once on the palate, a symphony of flavors abounded dominated by apples and peach. Secondary flavors of stone fruit and herbs were present specifically lemon zest and dried sage. The finish provided a textual feeling with clean tempered acidity.
Photo ©Michael Kelly
The wine was released already and goes for $26/bottle. Only 120 cases were produced, and it is a solid and versatile wine for food. It can even work “standalone” as a patio pounder! This wine will make my annual list of Best Wines Tasted in 2025 for both the flavor profile and a delicious wine in the less than $50 category.
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
This wine was pulled to go with fresh scallops picked up at Ohana Seafood in Modesto. My idea was to prepare the scallops in a blackened spice and cook in a skillet. The spice recipe used included garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper, kosher salt and black pepper combined and mixed. Each scallop was completely coated with the final blend and dipped into a hot buttery skillet. Served over thin pasta prepared with butter and fresh Asiago grated cheese. A fresh garden salad complemented the dinner.
As it turned out the spices used to blacken the scallops were extremely too strong for this wine. Truth be told, a fire hose would have been the correct liquid to enjoy with the spicy scallops. Previously when I used the spice blend, I also topped off the fish with a mango & pineapple salsa which “cooled down” the blacken fish. Lesson learned this evening!!
The Winery
Photo ©Michael Kelly
Wrote a story this last summer (2024) that Frog’s Tooth was making significant strategic moves in revamping the winery. For a full recap of a 4+ hour discussion with the owner/managing partner Larry Aderman discussing the winery, the wines, their new winemaker Tana Cole and how they are elevating their game plan for the winery you can click the following link for specifics:
https://californiawinesandwineries.com/2024/06/14/frogs-tooth-winery-making-strategic-moves/
I am happy to announce one of their first wines making a qualitative impact will be their 2022 Alicante Bouschet. This wine was produced by Tana at her previous winery with Frog’s Tooth purchasing the wine from barrels. They aged the wine additionally for several months in neutral French oak. In the future, they will be offering wine produced from the Frog’s Tooth vineyard.
Sláinte,
Michael
2021 Cellar13 Cabernet Franc – Gold Medal Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First time tasting this 2021 Cabernet Franc and was extremely impressed! The wine is 100% Cabernet Franc from the White Cat vineyard in Livermore. The barrel treatment was 50% new being with 60% being Hungarian and 40% French barrels. The balance was neutral barrels. It was aged 18 months in the barrels and another 18 months in bottle before being released. It has already won the Gold Medal at SF Chronicle and at East Meets West another Gold Medal with 92 points. It will be released mid-April and will go for $63/bottle for wine club members only.
First on the eyes a unique purple coloring in the glass and maroon edges with medium-heavy viscosity. On the nose, blackberries and plums waft into the senses creating an anticipatory excitement. Once on the palate, raspberries and both minerality with earthy notes swirled in harmony in the mouth. On the finish, initially strong tannins but quickly settled down to provide a smooth and velvety conclusion. Best served between 65 and 68 degrees.
This wine will make my annual Best Wines Tasted list for 2025. Once it is released, I will be standing in line to purchase a few bottles for the cellar!
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 marinaded Carne Asada Tri Tip steak. The marinade includes garlic, onion, tomato, bell pepper, salt, cumin, smoked paprika and citrus juice. First seared for a few minutes at 1500 degrees and then BBQ’ed to medium rare. Served with fresh cilantro and limes to be squeezed onto the meat. Accompanied by Mexican rice and a fresh salad. The wine had sufficient tannins to engulf the meat, and the fruit of the wine was paired beautifully. The lime juice was a bit much for the wine, so had some of the meat without the lime juice.
The Winery
Darin Winton came from the public water services at a local municipality and while not necessarily turning water into wine he is now producing many award-winning wines! Even before retiring, Darin got his start doing volunteer work at 3 Steves Winery on his vacation, since he enjoyed their wines in Livermore and even volunteered for two weeks in Chile during harvest. There he learned “old world” techniques in winemaking, especially for Carménère. The fascination of harvesting by hand and using gravity to move wine around aroused his curiosity. In 2017, the winery where he was doing his training, allowed him to make a few small batches of wine with Livermore Valley fruit. He is indebted to 3 Steves Winery for allowing him to experience winemaking from the ground up and their subtle oversight and tutelage. Pictured below is Darin and Gail Henderson, his fiancée who assist in the marketing and sales for Cellar 13.
Photo from Cellar13
His vast number of awards are listed on his website and in a previous story at: https://californiawinesandwineries.com/2024/11/17/2019-cellar-13-cabernet-sauvignon-with-filet-mignon-steak/
Sláinte,
Michael
Delicious Wines Enjoy Over the Last 45 Days – Sadly No Detailed Story
All these wines are worthy and recommended. Unfortunately, I just ran out of time to write a full and complete write up in January and February.
Wines from Paso Robles, Napa Valley, El Dorado and Sonoma Valley:
2013 Ledson Winery, Cabernet Sauvignon, Dry Creek
2012 Entre Nous, Cabernet Sauvignon, Napa Valley
Avinodos, Cabernet Franc, Napa Valley
Silver Trident Winery, Pinot Noir from Russian River, Napa Valley
Duckhorn Vineyards, Patzimaro Vineyards, Napa Valley
Crocker & Starr, Cabernet Franc, Napa Valley
Donati Vineyards, Cabernet Franc, Paso Robles
Madrona, Cabernet Franc, El Dorado
Graveyard Vineyards, Red Blend, Paso Robles
Absolution Cellars, Red Blend, Paso Robles
Outpost, Cabernet Sauvignon Mt Veeder, Napa Valley
Sláinte,
Michael
2015 Big Table Farm Pinot Noir Called Yamill-Carlton from Oregon
Photo from Big Table Farm
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Had not tasted this wine before this evening and very much enjoyed it’s nuances. This wine has a strong pedigree behind it with scores of 96 pts from Purely Domestic Wine Report, 93 pts International Wine Report, 93 pts James Suckling, 91 pts Josh Raynolds/Vinous and 91 pts from Wine Spectator.
Photo ©Michael Kelly
In the glass there is a semi-translucent crimson and purple coloring and medium viscosity. On the nose a combination of cherries, strawberries and rose petals waft into the senses. On the palate a refined full-bodied wine with layers and textures of enjoyment. The finish was a bit abbreviated but still wanting the imbiber to take another sip.
This is only one of five other Pinot Noir wines produced by Big Table Farm. This wine sells for $72/bottle. They range from $50 to $120/bottle. A winery to stop and visit next trip to Oregon.
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
This wine was chosen specifically for tonight’s meal. The main dish was a filet chicken breast stuffed with fresh Brie cheese and cranberries. First breaded and seared in a skillet and then baked. Plated with additional cranberries atop the chicken. Accompanied by sauteed asparagus and roasted quartered potatoes with fresh parmesan cheese. The food pairing was exquisite with the Pinot Noir. The medium acidity and delicate flavor, paired wonderfully with both the cheese on the potatoes and chicken. The Brie cheese worked like a charm with the cranberry.
The Winery
Photo ©Michael Kelly
The wine is a collaborative effort of Brian Marcy and Clare Carver. Brian being the winemaker and Clare handling marketing and helping manage their 70 acres. Brian, after studying at UC Davis, took up winemaking full in 1996. Brian and Clare worked in Napa and Sonoma for ten years before moving up to Oregon. Clare is a painter/artist, and her works are featured on various wine labels.
Photo ©Michael Kelly
The winery makes several versions of Chardonnay and Pinot Noir wines. They also make one rendition of Pinot Gris and Syrah wine.
Sláinte,
Michael
2022 Cuda Ridge Wines, S & M Served For Valentine’s Day!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
No S & M is for Sangiovese and Malbec!! Larry Dino, owner & winemaker, sent me this bottle a couple of weeks ago to enjoy on Valentine’s Day. He has been producing this blend for 14 years based on a serendipity event. Larry Dino was consulting with a small family grower, and he suggested planting Sangiovese or Malbec on the property. The grower planted both and it turned out not having enough wine of either varietal to fill a barrel. They combined the two and were going to use it for home wine and friends. When it went to bottle, they liked it so much, they decided to bottle it. Each year the percentage varies but generally keeping the Malbec to 25-40% so as not to overrun the lighter Sangiovese. This 2022 vintage uses 75% Sangiovese and 25% Malbec. The 2022 was aged 18 months in American oak.
Photo ©Michael Kelly
This is a mysterious wine, in that these two rather different wines come together as easily as peanut butter & jelly sandwiches! On the eyes an iridescent maroon color that appears to be light, but that is the mystery starting to unfold. On the nose a combination of all these two varieties have to offer: Sangiovese with black fruit, pepper and spices and Malbec with oak, vanilla and dark fruit. On the palate, the fruits and spices combine to provide not just dark fruits, but also strawberries and cherries. The finish provided graceful smooth tannins and yet a sharp acidity found with Sangiovese. The wine came in at 14.4% alcohol and is priced at $42/bottle. This blend has won Gold Medals from the SF Chronicle Wine Competition in previous years.
Another great job by Larry Dino.
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
Tonight’s dinner was a quiet Valentine’s dinner at home. The meal centered around a slow cooker red wine braised short beef ribs. First the ribs were seasoned and braised in a large skillet. Then moved to the slow cooker with the following ingredients: kosher salt, black pepper, olive oil, quartered baby mushrooms, sliced yellow onions, minced garlic cloves, red wine, beef broth, dried oregano, dried thyme, dried rosemary, dried marjoram and bay leaves. Then cooked for 8 hours. When pulled out of the slow cooker, the meat fell off the bones. Accompanied by Parmesan risotto with additional fresh Parmesan cheese added. Also served was seasoned and sauteed asparagus. A real treat was the sourdough French bread bought fresh from a new bakery in Sonora, Two Acre Farms that was one of the best tasted!
Photo ©Michael Kelly
The wine and food were excellent with the acidity working on the Parmesan cheese, the beef ribs and various spices added to the slow cooker. The boldness of the Malbec complemented the beef, the garlic, the mushrooms and added a tinge of smokiness to the ribs.
Pairing the 2021 Cuda Ridge Cabernet Sauvignon was a perfect match for this delicious and scrumptious meal.
Background
Photo from Cuda Ridge Wines Facebook page
Perhaps an odd winery name but you must understand how Larry Dino came up with the name. Larry and Margie Dino, the proprietors with Larry being the winemaker, were discussing what to name their newly formed winery. Larry was in the process of restoring a 1970 Barracuda (or ‘Cuda) and one of his friends mentioned his Cuda and the ridge that was off in the distance. Voila the winery name was formed. Now for looking under the hood about Cuda Ridge Wines.
The Winery
Photo ©Michael Kelly
The winery was formed in 2007 in Livermore at 2400 Arroyo Drive, Livermore, California. The vision for Cuda Ridge Wines has been from the onset to produce premium wines that are small lot and hand-crafted Bordeaux-style wines. Cuda Ridge’s current production is 2400 cases. Cuda Ridge Wines produces the following Bordeaux varietals: Sauvignon Blanc, Rosé, Cabernet Sauvignon, Merlot, Cabernet Franc, Carménère, Malbec, and Petit Verdot. He also has non-Bordeaux wines which include Sangiovese, New-World style Cabernet Sauvignon, and the S&M blend.
To view the list of their awards by varietal click this link: https://cudaridgewines.com/awards_notes/
Sláinte,
Michael
2013 Sherwin Family Vineyards Cabernet Sauvignon – A Patriotic Winery
Photo ©Michael Kelly
The Winery
Steve & Linda Sherwin purchased 30 acres on top of Spring Mountain in 1996. In late 1999, Sherwin Family Vineyards released its first wine. Shortly after September 11th, 2001, the infamous terrorist attacks, a wine auction was arranged in Lake Garda, Italy. The proceeds of the auction benefited the families of the Windows of the World employees who had been lost. Many wineries from Napa and Italy donated magnums of wine to the commemorative event.
Photo ©Michael Kelly
Steve & Linda created a special designed bottle for the occasion, a hand etched, hand painted bottle features the American flag with the words “In God We Trust” and “United We Stand”. On the back of the bottle, it also stated it was created “in remembrance of those lost September 11th, 2001”. It along with the famous 1985 Sassacaia, was among the top lots in the entire auction.
They wanted to donate more of these attractive bottles to raise additional money for the cause. But due to the Bureau of Alcohol, Tobacco and Firearms they needed label approval. A little known fact is that the Wine Institute told them that the “government would not approve the image of the American flag on alcohol or tobacco products”. Steve still sent a bottle along and to everyone’s amazement, it was stamped approved!
Photo ©Michael Kelly
Since then, the Sherwin Family Vineyards produces a limited number of the commemorative American flag bottles for various charitable events. Thus, how they received their motto – Home of the Patriotic Pour!
Now about their other wines. Currently they offer a Rosé, Chardonnay and Sauvignon Blanc for the whites. For their reds they have their Cabernet Sauvignon, Cabernet Sauvignon Reserve and a great marketing name (in my opinion) Cellar Scraps. Cellar Scraps are various blends being offered. Scraps is hardly the “correct wording” as they run from $85 to $185! Creative offers for sure. Their current Cabernet Sauvignon is 2022 and goes for $175/bottle and the Reserve is listed at $225/bottle. I have tasted their Cellar Scraps and Cabernet Sauvignon’s back in 2017.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened this wine two nights ago. The 2013 Estate Cabernet is 92% Cabernet Sauvignon, 5% Merlot and 3% Cabernet Franc. This wine was purchased in 2017. It is a beautiful dark color on the eyes. Delightful aromas of blueberries and dark fruits greet the imbiber. On the palate, quintessential mountain fruit swirls in the mouth. The aforementioned berries along with mocha provide for easy drinking wine. It finishes with smooth, silky soft & round tannins. When I purchased the wine, I had it inventoried to hold for 8-10 years. It came up on my “to drink list for 2025”. They produced 800 cases, and the Spring Mountain fruit is robust and full. Wine Spectator rated it 94 points and it was under rated in my opinion.
Photo ©Michael Kelly
The Home of the Patriotic Pour is a fascinating story, and their heartfelt wines are even more enjoyable.
Slainte,
Michael