Month: April 2025
2024 Wood Family Vineyards “Pink Pearl” Rosé of Grenache
Photo ©Michael Kelly
Background
This wine is named for Rhonda Wood’s, owner & winemaker of Wood Family Vineyards, group of girlfriends. The “Pearl Girls” used to grab lunch at Pearl’s Cafe in Fremont. It started as Rhonda states “at a time of adversity” where they “shared about their lives, supporting each other and shamelessly laughing”. It is a wine dedicated to her friends and their solid relationships which have created memories that will last a lifetime. Rhonda makes the Rosé to her style with strawberry notes.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is made from 100% Grenache grapes. 2024 vintage is 14% alcohol and 588 cases were produced. This vintage will be released in mid-May 2025, just in time for refreshing summer patio dining accompaniment. Price will be $34/bottle. Rhonda mentioned that the wine is in stainless steel for 4 months. Also, that the grapes for the Rosé are “picked earlier than the grapes going into their red wine program”. Rhonda states this is to “retain the natural acidity and to keep the wine bright and fresh”.
Photo ©Michael Kelly
First on the eyes an eye-catching and startling combination of pink and copper coloring. On the nose dried strawberries and tangerine along with Rose petals engulf the olfactory senses. On the palate honeysuckle and watermelon are the dominant flavors with secondary flavors being mild citrus springing forth of grapefruit. The finish provides a moderate and subtle citrus to complete the tasting experience. Served chilled to enhance the experience.
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 specifically chosen to go with tonight’s dinner of blackened Mahi Mahi with a Mexican preparation. While in Modesto at Ohana Seafood that morning, selected the Mahi Mahi that had just come in that morning and was cut up into 8 ounce filets. I have used a very strong seasoned dry rub for various fish, but with Mahi Mahi being a milder, slightly sweet fish wanted a rub not to be “too strong”. Combined several “lighter dry rub recipes” and it included garlic powder, coriander, cumin, and smoked paprika and a pinch of chili powder. Pan fried in butter, white wine and fresh squeezed lemon juice. Yesterday we stopped at a new restaurant for us called Las Casuelas for lunch. The meal was very good, and their fresh salsa was one of the best tasted. We took home a 16-ounce container. While not wanting to overpower the Mahi Mahi, the filet was served with a drizzle of this spicy sauce. Accompanied by chips and a side of the salsa for a light and delicious meal.
A very complementary pairing with just enough contrast to create a balanced Yin-Yang push/pull meal. The Wood Family Vineyards Pink Pearl was a very solid choice for the dinner.
The Winery
Rhonda Wood, Owner & Winemaker and Harrison Wood, Executive VP
Photo from Wood Family Vineyards website
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.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
https://www.lascasuelasmexicanrestaurant.com
https://ohanaseafood.net
2022 Ehret Family Winery Zinfandel
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Admittedly not being a big fan of Zinfandel, I was turned around after enjoying this delicious wine when I first tasted it in 2023. My earlier experiences of Zinfandel were of the “fruit-bomb” characteristics and since then have shied away when given a chance to taste Zinfandels.
First on the eyes, a dark and enticing purple coloring greeted you in the glass. On the nose, blueberries and freshly picked raspberries exuded from the wine glass to the olfactory senses. At this point my a priori knowledge of Zinfandel was shattered, and I was about to experience something wonderful. On the palate, blackberry preserves and blueberries were dominant. Secondary soft tones of licorice and Christmas spices were present (nutmeg, cinnamon). On the finish one of the gentler landings in the mouth with a meaty fruit but non-sweet and light oak taste providing a fine waltz begging for another sip.
The 2022 vintage only a limited number of cases were produced, and it comes in at 16% alcohol. The wine was aged 18 months in 40% new French oak barrels. It received an awarded of 93 points and a Gold Medal at the American Fine Wine Competition. The current release vintage is 2023 and is listed at $60/bottle and worth every penny!
I just can’t imagine a better Zinfandel for my taste buds.
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
With a break in the weather, we wanted to start up the BBQ. Marinated a tri tip steak in Chaka sauce for 12 hours. Seared it on the outside at 1500 degrees and then slowly BBQ’ed it. Over cooked it just a bit. Accompanied with sauteed snap peas, long and short brown rice and a Cesar salad. The Zinfandel wine with its dark fruits encapsulated the BBQ meat beautifully.
This is both an excellent wine for food pairings as well as drinking without food. Unfortunately, it was my last bottle of 2022 Ehret Family Winery Zinfandel.
This wine will make my annual report for Best Wines tasted in 2025 that comes out in December. I am now a converted Zinfandel fan especially for Ehret’s Zinfandel!
The Winery
Photo from Ehret Family website
The Ehret Family Winery owners are Pierre and Susan Ehret with their three children Alex, Christian and Isabella. They established the vineyard and started producing grapes in 1996 at the Bavarian Lion Vineyards. It is one of the largest estates in Knights Valley consisting of 1800 acres of both hillside and valley floor terrain. Currently 500 acres are planted in vineyards allowing the balance to provide an ecosystem for plants and birdlife to dwell. From 1996 they sold their fruit to some of the more well-known wineries throughout Napa and Sonoma counties. In 2005, they selected the highest quality grapes and started their family brand, Ehret Family Winery. Today they produce various Cabernet Sauvignon’s, Red Blends, Zinfandel, Merlot and Sauvignon Blanc wines. Their tasting room is in Healdsburg at 422 Healdsburg Ave and appointments are required.
Map courtesy from Vintroux https://vineyardandwinerysales.com/
Knights Valley is in Northern Sonoma County between Alexander Valley and over the Napa Valley border next to Calistoga.
The winemaker is Erin Green who has been there since 2015. Previously Erin had experience at Sonoma-Cutrer, Vinewood Cellars and Napa Wine Company. She has also blended wines for various premium projects such as Bryant Family, Colgin Cellars, Martinelli Winery and Pahlmeyer. From 2000-2012 Erin was the winemaker and Director of Winegrowing at Pahlmeyer.
Sláinte,
Michael
2022 New Clairvaux Vineyard Assyrtiko – Unique Winery with a Historic Background
Photo ©Michael Kelly
Background
I received word from the California State Fair Wine Competition that a “different winery” and unique wine won Best of White Wine of California, and it was New Clairvaux’s 2022 Assyrtiko. They also won Best Region White Wine, Best of Show White Wine and Double Gold Medals!
Below is from an earlier story I wrote on Assyrtiko from Santorini:
Not an everyday household varietal but perhaps it should be! Firstly, this wine is indigenous to Santorini and was the wine of choice from 3500 BC to 1620 BC as the wine center in the Aegean Sea. In 1620 BC, one of the largest volcanic eruptions occurred in the last 10,000 years on Santorini. It covered the island in volcanic ash which provides unique soil for Assyrtiko grapes to grow. Secondly, the pronunciation is “ase-ry-tiko”.
The island with its volcanic soil, the Assyrtiko vines can go down as far as 60 meters! This depth is one of the key components in giving this grape a minerality like no other grapes. Assyrtiko vines comprise 70% of the production wines of Santorini. Some of the vines go 60-200 years in age. But perhaps one of the unique things is the training of vines in a circular basket/wreath formation. With the grapes growing on the inside, it provides shade from the hot summer sun and protects the grapes from the fierce winds of the island. The basket is called a “kouloura”.
When I heard that Assyrtiko won from Tehama County, a long way from the ocean, my curiosity got better of me and did some investigation. They don’t use the basket technique but typical wine trellis.
The Winery — A Rich History
This is a paraphrase and edited about the winery from their website:
Photo from New Clairvaux Winery
For more than 150 years, some of California’s most innovative and industrious winemakers worked this area, called “Vina Loam”. Geologists attribute the characteristics of “Vina Loam” to volcanic silt carried from Mt. Lassen to the mouth of Deer Creek at the Sacramento River now alluvial fan soil. Peter Lassen planted a one-acre wine grape vineyard in 1846 to replenish supplies for those coming off their journey to Mt Lassen. In 1852, Henry Gerke expanded the vineyards to 100 acres. He established the small town of Vina and started shipping his wines worldwide. Railroad magnate and Governor of California, Leland Stanford took a keen interest in this development. In 1881, Stanford purchased the land and expanded it to over 55,000 acres. The construction of the world’s largest wine operations took place with over 2 acres in the facility. Today, just 1/4 of it is used for the winery production.
The name started in 1098, when a group of Benedictine monks broke off and established a monastery called Citeaux in Burgundy, France. With vows of poverty and labor, they prospered. Soon they constructed an Abbey and planted what is now one of the more famous vineyards in the world– Clos De Vougeot. This new order of monks became known as Cistercians, and their legacy of winemaking would become renowned. Cistercian vineyards were planted throughout Europe; the monks were responsible for propagating varietals common to this day such as Pinot Noir, Chardonnay, Tempranillo and Riesling. They also developed the viticultural practices of trellising, water management and leaf thinning all for the unique and betterment of grape growing.
Photo from New Clairvaux Winery
Today, Trappist-Cistercians continue to dedicate their lives to personal prayer, communal prayer and manual labor. It is through these works and offerings of thanksgiving that they show their love and appreciation of God and their fellow human beings. They do this by striving to produce the highest-quality product attainable. This is expressed by the simple words “Trappist Made Product,” so that in all things God may be glorified. They do not take on a vow of silence, but avoid any unnecessary communication, including having meals in silence or when passing in hallways.
Photo from New Clairvaux Winery
The Sunseri family, a long-time winemaking family, began to explore the possibility of partnering with the Abbey of New Clairvaux to revitalize Vina’s rich viticultural past. It would begin in 2000 with two experimental vineyards. Aimée Sunseri is today the winemaker, with many vintages and national and international awards.
Today besides the Assyrtiko they produce Syrah, Viognier, Barbera, Trebbiano, Moschofilero, Primitivo, Friulano, Semillon and various red and white blends. Their first year of production was 900 cases and today they are producing 15,000 cases.
The Wine — “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grape varietal is known besides its minerality, to have citrus, apple, honeysuckle, passion fruit, pear, lime and beeswax. This New Clairvaux wine on the eyes a light shade of yellow and medium viscosity. On the nose, honeysuckle was a dominant trait. On the palate, along with citrus flavors of lemon and lime, giving way to a firm minerality. Also in the mouth, such a rich mouth filling presence, so much more than Viognier or Chardonnay and with a high degree of acidity. This wine was made for oysters, salmon, trout, shrimp and shell seafood. The wine sells for $23/bottle. The quality of wine starts in vineyard with care of vines by the Monks and continues through hand picking and hand sorting, although Aimée mentioned during the sorting no leaves or MOG is in the bins as they are meticulous when picking.
This wine made my Best Wines Tasted in 2023 and will again make my Best Wines Tasted in 2025!
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
When doing my food and wine pairing for my website, I always quote Andre Simon that “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”.
Every wine brings out the best in food and food brings out the best in wine! While some wines can be fully enjoyed by themselves, more often food heightens the experience. There are two distinct methodologies that I and chef, Susan my wife, have used for years.
They are Congruent meaning that the two are in balance and sympatico with each other. This is more akin to a peaceful accord between the food and wine sharing similar flavors or compounds. The other method is Contrasting. This is where a counterbalance effect takes place, more of a Yin-Yang effect, which showcases the opulence in the wine or the exotic flavors in the food.
The key in any food and wine pairing is to taste the food and take a sip of the wine. Repeat and repeat for three times to get the full effect to determine the symbiotic relationship between the two or does one intensify the experience of the other? A great food and wine pairing will result in bringing the two together are greater than the sum of the parts.
Photo ©Michael Kelly
This was the case this evening with the first food pairing being one of a contrast with an appetizer called Bang Bang Shrimp with a beautiful 2023 Stags Leap Cellars Chardonnay. Crisp shrimp bites drizzled in sweet chili garlic sauce. The Chardonnay provided a calming and beautiful contrasting flavor profile to the delicious shrimp with tantalizing spicy shrimp bites.
Photo ©Michael Kelly
The main dish of the evening was an Albacore Tuna Crudo consisting of sushi grade Albacore, arugula, avocado, capers and Calabrian chiles. Something in the dish was startling different and not listed so we got the word from the chef it was a lemon peel soaked for thirty days in salt! Those at dinner thought it provided the lemon zest and salinity to be of the congruent mode of food and wine pairings. Further research showed that soaking with salt concentrates the lemon flavor but mellows out the acidity as well as the bitterness of the peel.
Two of the other guests enjoyed the exact same meal and we three concluded that this was the best meal prepared by Verona18 restaurant over the last couple of years! We also believe this wine and the tuna Crudo were heavenly matched and simply was a spectacular pairing.
Sláinte,
Michael
https://californiawinesandwineries.com
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