Month: January 2026
2022 Iron Hub Wines Chardonnay With White Bean Chicken Chili
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chardonnay typically does not do well in the warmer climate of Amador County and when first offered it I was taken back. It was explained that the vineyard for this wine is in Amador County but located at a much higher elevation called Spanish Creek vineyard in the Sierras at an elevation of 2700 feet. The cooler climate is ideal for producing exquisite Chardonnay grapes.
Photo ©Michael Kelly
The small lot 2022 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aromas on the nose, was like a shot heard around the world. Fruits of green and Golden Delicious apple and pear shouted out their presence in the glass. Secondary flavors of dry apricots was also present. From the first sip a creamy textural wine with previously mentioned fruits came together like a well-orchestrated symphony. Added to the mix was vanilla which was just slightly present on nose and became infused in the glass with gentle oak overtones. The finish was long, poised and glamorous like a family portrait with a hint of brioche. At $34 per bottle, this wine offers exceptional quality at a reasonable price, in my opinion. It comes in at 14.7% alcohol.
Aged in 34% new French oak barrels and the remainder being neutral French oak. Held in the barrels for 11 months and went through 100% malolactic fermentation. Immediately, this wine made my annual list of Best Wines Tasted in 2026 (list out mid-December). BTW, this wine made my list in 2024 and 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
Photo ©Michael Kelly
Paired this evening with one of our favorite wintertime foods, white bean chicken chili. The recipe calls for besides the chicken breasts either cut up or shredded, the following items: extra virgin olive oil, diced yellow onion, ground cumin, dried oregano, kosher salt, cayenne pepper, minced garlic cloves, cannellini beans, diced green chilis and chicken broth. Additional items of can corn, cut up cooked bacon and Flatiron Pepper’s called Dark and Smoky were added. Because of the wine pairing with Chardonnay, the lime juice and cilantro were eliminated as they would compete with the lemon in the Chardonnay. If we had Sauvignon Blanc wine, these ingredients would have been included. Accompanied by freshly baked cornbread and a fresh garden salad.
The food and wine pairing was terrific with the slight heat of the meal contrasting with the mouthful feeling and fruit of the Iron Hub Chardonnay.
The Winery
Photo from Iron Hub website
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33-acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
Photo ©Michael Kelly
The name of the winery came from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. This small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines like the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Photo ©Michael Kelly
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s winemaker. Today, they established a dynamic father-son winemaking team. Spencer enjoys the demand of a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy.
Sláinte,
Michael
2022 VJB Cellars Aglianico (Sonoma) and 2012 Entre Nous Cabernet Sauvignon (Napa) With A Delicious Meal
Photo ©Michael Kelly
Here is a previous review of the 2021 VJB Cellars Aglianico: https://californiawinesandwineries.com/2021/09/11/eureka-2017-vjb-cellars-estate-aglianico/
Photo ©Michael Kelly
This entire meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the Aglianico. For a review of this exquisite wine made by Philip Melka that unfortunately is no longer made, can be found at: https://californiawinesandwineries.com/2023/01/03/2009-entre-nous-cabernet-sauvignon-what-a-great-wine/
We started out with various cheeses, crackers and roasted almonds. Additionally, a combination of gourmet potato chips from WINE CHIPS were enjoyed. The WINE CHIPS served were a combination of chips called Blue Cheese, Dry Aged Ribeye and Billionaire’s Bacon. Sorry, no pictures as they were gobbled up quickly!
Photo from Flatiron Pepper Company
We had an enjoyable dinner this weekend catching up with friends. Dinner, we had an all-day marinated tri-tip steak with Chaka sauce and seasoned with applewood smoke salt with Flatiron BBQ Rub was pounded in the steak on both sides. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost peppers, roasted garlic and paprika.
Photo ©Michael Kelly
Then seared at 1500 degrees on the BBQ with the center being medium-rare and the ends more medium. Various side dishes were prepared with this dinner. Included were seasoned and baked potato wedges, fresh green beans that were sautéed with garlic, a French Baggett was sliced and dipped in garlic and kosher salt and then toasted and then finished off with a delicious 7-layer salad that was both artistic and scrumptious.
Photo ©Michael Kelly
Here is the entire meal plated minus the salad that was in a separate salad bowl.
Photo ©Michael Kelly
The meal was enjoyed with a 2012 Entre Nous Cabernet Sauvignon along with the VJB Cellars Aglianico that was a very fine pairing.
The dinner was so enjoyable and the company even better!
Sláinte,
Michael Kelly
2022 Cuda Ridge Wines Malbec With Baked Chicken Cheese Enchiladas
Background
Photo ©Michael Kelly
Malbec as a grape possesses an inky dark color and robust tannins. This purple grape is also one of the six grapes allowed in the blend of red Bordeaux wines. This thick-skinned grape needs more sun and heat than other known varieties like Cabernet Sauvignon or Merlot. Livermore Valley is great location for this varietal. Besides ripening mid-season during harvest, it provides a plum flavor characteristic to wines in blending or as a standalone varietal. The key to Malbec is its rich, dark and juicy fruit.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Malbec has always been a favorite wine. While having had Cuda Ridge Wines regular Malbec in the cellar for a few years, I was again pleased opening this bottle.
Photo ©Michael Kelly
This wine, when poured into the glass possessed a glistening magenta coloring with a medium-heavy viscosity. On the nose, aromas of black fruits and earthiness wafted into the senses awakening the imbiber. Once on the palate, blackberries, blueberries and black plums were the dominate and rich flavor profiles that swirled about coating the mouth. Secondary flavors of exotic spices of cloves paired with a distinct earthiness. On the finish, light toasted wood with present tannins yet smooth and silky. Very well-balanced and structured layers of enjoyment.
This is 100% Malbec coming from the White Cat Vineyard in Livermore. The wine is aged in Pennsylvanian American oak, with 50% being once used and 50% neutral. The wine was aged 19 months in barrels and comes in at 14.5% alcohol and is sold at $40/bottle.
As an aside we contrasted the wine with a well-known Argentina Malbec, that was good but not nearly the fruit of Cuda Ridge Malbec. Cuda Ridge Malbec will be our go to Malbec of choice in the cellar.
This wine most definitely will make my annual list of Best Wines tasted in 2026.
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
Dinner with this wine was a dish not paired before with Malbec. Decided on baked chicken cheese enchiladas. Thinking the spiciness of the dish would be nicely paired with the fruit of the wine to help cut through the red tomato salsa.
The enchiladas ingredients included salsa with chunky Pico de Gallo, grated cheddar cheese, shredded cooked chicken slow cooked in salsa during the day, corn kernels, cumin, dried oregano, cayenne, kosher salt, black pepper, sliced scallions and packed into wheat low carb tortillas then baked. The recipe calls for sour cream and cream cheese, nor that I like on this dish, so my wife cooked hers with them and mine without! Served with Pico de Gallo baked on the top of the enchiladas and toasted yellow corn.
The enchiladas have always been one of our go to dishes and tonight was no exception as they were delicious. The Malbec with its fruit surrounded the spicy enchiladas with each succulent bite. A very good food and wine pairing and will be a repeat for sure!
The Winery
Photo from Cuda Ridge Wines
Larry Dino, the winemaker at Cuda Ridge Wines and is the owner along with his expert wine taster Margie Dino, now has all six modern Bordeaux varietals available at the tasting room.
Photo ©Michael Kelly
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and purple label for his Bordeaux varietals.
The list of awards for all his other wines is extensive and would direct you to his website to view the dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly
2022 Donati Family Vineyard Cabernet Sauvignon – “Gifted Wines” & Velvety Tannins
Photo ©Michael Kelly
Background
Donati generally means “gift” from the Latin “Donatus”. Their wines are truly gifts for wine connoisseurs.
We met Briana Heywood, the winemaker, two years ago while in Paso Robles. They had won the Best of Class and Double Gold for their Cabernet Franc at the 6th International Cabernet Franc Wine Competition and wanted to understand other wines they produced. Her background prior to joining the Donati Family was at J. Lohr Vineyards & Wines for almost 10 years as an enologist and previous experience with a variety of wineries. She is engaging and energetic with a personality that you just love listening to!
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is 99% Cabernet Sauvignon with .4% Petite Sirah, .3% Merlot and a smidgen of Petit Verdot to top off the wine in the barrels. The grapes come from the Aline’s vineyard that is sustainably farmed and certified in Paso Robles. The wine was fermented in 25% new American oak and 25% in new French oak with the balance of 50% being 2018 or older barrels. They were aged 27 months in barrel and once bottled, held for 10 months before being released in October 2025. Only 123 cases were produced and sold for $58/bottle.
Photo ©Michael Kelly
First on the eyes a radiant purple and magenta sheen with medium viscosity. On the nose, reserved fruits of blackberries and plum. On the palate, this wine bursts forth with the aforementioned fruits with the addition of black cherries, then coupled with subtle leather and sweet pipe tobacco. On the finish, raspberries burst into the taste buds with a modicum of vanilla and dry earthiness. The tannins were velvety and polished, soft and rounded yet present.
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 this evening to be paired with a Cross Rib Roast. This was the first time that we had a Cross Rib Roast. The recipe was for a Garlicky Herb Cross Rib Roast, a cross rib roast also goes by the names of beef shoulder, chuck, Boston cut or English cut. The Cross Rib Roast was brushed with balsamic vinegar after inserting whole cloves of garlic into the roast. A paste then was applied consisting of minced garlic, thyme leaves, rosemary leaves, kosher salt, black pepper and olive oil.
Photo ©Michael Kelly
Accompanying the meal were sauteed seasoned small halved red potatoes and Brussel sprouts. A very good food and wine pairing. The wine was so smooth, it is one of the few Cabernet Sauvignon wines you could enjoy with food or simply by itself.
The Winery
Photo ©Michael Kelly
The winery produces both a larger scale commercial wine offering and very small artisan & boutique wines for direct to customer purchase and their wine club with approximately 600 cases produced for DTC. They are located at 2720 Oak View Road in Templeton, California. Their tasting room is quaint and inviting and more like a family room atmosphere.
Photo ©Michael Kelly
Many of their other wines are for commercial and mass production with approximately 7,000 cases for the wholesale market. They are moderately priced for the consumer and a welcome change!
Photo ©Michael Kelly
While not one of the “big major names” in Paso Robles AVA, they are getting noticed by wine aficionados and discerning wine drinkers. I will look forward to a return visit on the next trip to Paso Robles AVA.
Sláinte,
Michael
2025 Wood Family Vineyards Sauvignon Blanc With a New Food Pairing
Photo ©Michael Kelly
Background
When going out for Chinese food at a new establishment, we have established a basic “criteria” to determine the quality of the food. We order at least three items but always: Hot & Sour soup, Lemon chicken and Honey Walnut Prawns. If they pass this test, we will return. Tonight, my wife decided to make Lemon chicken which she had never prepared before. It turned out fabulously and we may never eat Chinese food out again!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
An interesting fact about this wine is its history. The grapes come from the Louis Mel Ranch that was originally planted in 1883. The cuttings were brought over by Charles Wetmore from Chateau Yquem. Louis Mel’s wife, Marie, was good friends with Marquise de Lur-Saluces, long-time owners of Chateau Yquem. Wente later acquired the property and eventually morphed the vineyards to be the renowned Sauvignon Blanc Clone FPS01.
Photo ©Michael Kelly
Wood Family Vineyards does makes two different Sauvignon Blanc wines, this is their stainless-steel version. This stainless-steel fermented version is similar to a New Zealand Sauvignon Blanc with grapefruit, lemon grass, etc. However, this is just a bit “tamer and more subdued” than a New Zealand, yet zesty, bright and lively. On the eyes there is a tantalizing light golden coloring and medium viscosity making one think it to be “light”. However, that is not the case at all. On the nose aromas of lemon grass and tropical floral rise to meet the imbiber. On the palate, the strong flavors of grapefruit and lemon grass swirl about like a party in the mouth inviting one to partake in the merriment. Even a strong hint of lime was present. Layers of discerning flavors unfold to the imbiber. Mostly tart with a faint hint of pineapple and passion fruit to soften the experience. On the finish, a puckering and enjoyable lemon zest and lime are present. Only 300 cases were produced, and the wine will be released in February 2026, priced at $34/bottle with 14% alcohol.
This wine will make my annual Best Wines tasted in 2026!
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
Historically we have paired Sauvignon Blanc with seared Mahi Mahi, Swordfish, sashimi or Petrale Sole topped with fruit. We also paired Sauvignon Blanc with a light pork chop. We have never paired this with chicken, but the Lemon in the chicken seemed to beg this citrus Sauvignon Blanc.
While Lemon chicken may sound pedestrian, it requires a bit of work. The chicken is twice fried in batter and then the sauce is poured over it to be served. The stay-crisp frying batter is made with corn flour, cornstarch, kosher salt, baking powder and cold soda water. The chicken breasts are fillet in half and cooked in canola oil. The lemon sauce ingredients include cornstarch, chicken broth, lemon juice, white sugar, garlic, ginger and Chinese cooking wine. Served garnished with lemon slices and finely sliced green onion. The actual process does require refrigerating the batter, pounding the chicken, preheating the oil, finishing the batter, frying the chicken (1st time), cooling it down, preparing the lemon sauce, frying the chicken (2nd time) then dousing with lemon sauce to be served.
Photo ©Michael Kelly
Accompanied by homemade fried rice with eggs, peas and even freshly cut bacon. Also, a large artichoke was served which contains cynarin, a compound that can make wines taste sweet. Artichokes share an herbal green and grassy profile that was found in the wine.
The food pairing was spot on with the crisp, tart and citrusy flavors complementing the citrus qualities of the wine. And the artichoke was a bonus.
The Winery
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
Sláinte,
Michael Kelly
2020 Villa Vallecito Vineyards Cabernet Franc
Enjoyed this delicious wine during the College Football National Championship last evening. We typically follow several top teams like Ohio, Alabama, Oregon, Miami, USC, UCLA, etc. During the season we started following Indiana as a “dark horse” in the running for rankings. While all the bets were for Miami to trounce Indiana, we were rooting for them! Glad they won and we won with this exquisite wine!
Photo ©Michael Kelly
The Wine
The 2020 Villa Vallecito Cabernet Franc is an exquisite wine. Here a beautiful purplish hue surrounds the glass, with a medium-heavy viscosity. On the nose soft new leather, pepper and raspberry wafted into the senses. Secondary flavors of dried fruit and bramble, coupled with an “earthiness” (rich soil & gravel) highlighted the taste and the soft finish. The tannins were present, but round and velvety. Approximately 100 cases of this wine were produced. At $45/bottle this is a phenomenal “deal”.
Photo ©Michael Kelly
It was great with a simple hamburger with bacon and Blue cheese!
Sláinte,
Michael Kelly
2017 Rosa Fierro Cellars Primitivo – A Hidden Gem To Be Found!
Photo ©Michael Kelly
The Winery
On the back of each bottle is inscribed the phrase “Big, Bold, Beautiful Wines for Beautiful People”. Nothing could be truer as this woman owned boutique winery specializing in limited small lot production remarkable.
Photo ©Michael Kelly
Rosa Fierro opened Rosa Fierro Cellars in 2014 and recently left her full-time job and career as a legal assistant to concentrate 100% on the winery. “Rosie” as she is called, had worked in tasting rooms, made port in her garage and eventually worked with many of Livermore’s better winemakers at a production facility in Livermore. The winery is 100% woman owned. Rosie specializes in handcrafted, small batch production wines. Her grapes come from both Livermore and Napa Valleys. One of the key points of her winemaking is selecting the best grapes in the vineyard. Each varietal is limited to 50-200 cases. Those wines include Cabernet Sauvignon, Chardonnay (both oaked and unoaked versions), Merlot, a Rosé (from Cabernet Sauvignon grapes), Zinfandel, Primitivo, two red blends (LVVC & Casa Red Blend), Petite Sirah and her latest being two distinct Cabernet Franc wines from different vineyards. Her total production is approximately 1,000 cases. She has won many awards in a relatively short time. The tasting room is located at 2245 South Vasco Road, Livermore. The backgrounds on her and her staff on the website are especially creatively done! Rosie’s other passion is photography, and her pictures adorn each unique label.
Photo ©Michael Kelly
In 2025 an article from the Bay Area News Group, Rosie was recognized as one of the top Woman-owned wineries in the United States (https://www.mercurynews.com/2025/1/1/10/livermore-valley-wineries-top-women-owned-wineries./).
Photo ©Michael Kelly
From her website profile:
Rosa Fierro
owner and winemaker
accountant, janitor, tasting room hostess
LOVES: Wine, photography, dogs, music, learning new things
HATES: Mayonnaise, peas, perfume, whispering, telemarketers, gum chewers, missing a good photograph
FAVORITE BANDS: Led Zeppelin, Jimmy Hendrix, Pink Floyd, Black Eyed Peas, Missy Elliot, Rose Royce, Prince, The Black Keys
FAVORITE WINE: Merlot
EPIC WINE MOMENT: Saving a bottle of 1973 Georges de Latour from flying through the windshield in a near car accident.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I was looking for a fruity, refreshing medium-body wine to complement the dinner’s richness and spice. The choices were Zinfandel but those in the cellar were “too light” and would be overrun with the meal. Decided on this Primitivo and it was spot on! On the eyes a lush deep brick color and medium body. On the nose aromas of spices and typical earthiness of Primitivo. On the palate, plums, figs and coupled with brown sugar. Blackberry with bramble and pipe tobacco round out the fullness of the ruggedly soft Tempranillo. The finish provided a long and elevated spiciness and a distinct oak flavor. Alcohol level was 15.7% and only 75 cases were produced. This was a Gold Medal Winner at the 2020 San Francisco Chronical Wine Competition. Price was $32 at the time of purchase (2019), I believe this is one of her best production wines thus far!! Today many of her wines are flat out delicious and have won numerous awards.
Her Primitivo today, the 2021 vintage, comes from the Ravenswood Vineyard in Livermore and sells for $42/bottle. Rosie’s 2017 Primitivo will make my annual Best Wines tasted for 2026.
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 another favorite wintertime comfort food, Mongolian Beef. A delicious recipe slicing ribeye roast and various ingredients including canola oil, dry sherry wine, soy sauce, cornstarch, sesame seeds, water, baking soda, brown sugar, minced ginger, scallions and Flatiron Pepper Company’s Dark & Smoky peppers. They included Chipotle, Ancho and Habanero peppers. This provided a tasty sweet and spicy dish. Accompanied by long grain rice and a fresh garden salad including bacon and Reyes Point crumbled Blue cheese. Also sauteed fresh string beans in garlic were prepared.
This recipe is now both of our favorite with the texture and flavors.
The wine was perfectly suited for the meal with its boldness, earthiness and fruit providing a beautiful backdrop to each morsel.
Sláinte,
Michael Kelly
2023 Wood Family Vineyards “Woody’s Cab” Cabernet Sauvignon
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is a tradition at Wood Family Vineyards as an approachable and smooth Cabernet Sauvignon. First on the eyes it has a crisp magenta and red color with medium viscosity. On the nose aromas of dark fruits coupled with fresh red fruits rise to greet the imbiber. On the palate, raspberry, plum and cherries swirl light heartedly in the mouth. The finish provided wonderful silky and rounded tannins and yet were distinguishable. This is a wine for both food and standalone sipping.
Photo ©Michael Kelly
The 2023 vintage comes in at 13.9% alcohol and 709 cases were produced. It is 100% Cabernet Sauvignon comprised of 51% One Oak Vineyard Clone 8, 19% One Oak Vineyard Clone 30, 11% One Oak Vineyard Clone 30 #1AO, 11% Cabernet Sauvignon Smith Ranch Clone 8 and 8% Cabernet Sauvignon Smith Ranch Clone 337.
Photo ©Michael Kelly
The wine was aged in 33% new French oak barrels for 19 months. Schedule for release on February 21st and 22nd at the release party. Price will be $36/bottle minus any club member discount.
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 slow cooked red wine Braised Short Ribs. The ribs were slowly cooked for 6 hours after braising the beef ribs on the stove. Ingredients were sea salt, black pepper, olive oil, sliced yellow onions, quartered baby mushrooms, minced garlic, red wine, dried oregano, dried thyme, dried rosemary, dried marjoram and bay leaves.
Accompanied by swirled Russet potato, wine mushrooms and artichoke.
The Cabernet Sauvignon with its dark fruit and spice notes complemented the beef. The wine with its acidity and tannins cut through the richness of the fatty meat and heaviness of the beef. A very good food and wine pairing.
The Winery
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 about her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Current Wine Awards:
- 2019 Cabernet Sauvignon “Clone 30” – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Cabernet Franc – Double Gold – San Francisco Chronicle Wine Competition
- 2021 Malbec – Double Gold – San Francisco Chronicle Wine Competition
- 2021 “El Loco Rojo” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Para Mas Amigas” Chardonnay – Gold – San Francisco Chronicle Wine Competition
- 2021 “The Captain” Bordeaux Red Blend – Double Gold – San Francisco Chronicle Wine Competition
- 2023 “Pink Pearl” Rosé – Double Gold – San Francisco Chronicle Wine Competition
- 2022 “Pink Pearl” Rose – Best of Class – SF Chronicle Wine Competition
- 2021 Albariño – Best of Class – SF Chronicle Wine Competition
For a complete listing see their website listed below.
Sláinte,
Michael Kelly
Forget Dry January, Discover New Wines in January!
One exciting event called starting out the year is “The Festival of Undiscovered Grapes” that will be held in San Jose on Saturday, January 31st. The event will take place at the Rotary Summit Center, 88 South 4th Street. The event will feature 60+ producers and more than 100 unique wines.
Think of 2026 the year of discovery tasting wine varieties you may not be too familiar with such as Teroldego, Cinsault, Marsanne, Semillon and many more. While California grows more than 100 grape varieties, only 9 account for 93% of the “standard wine chooses”.
One additional benefit of this event is a “mix and match retail experience” that you can accumulate at the event.
Choosing the path not followed is a good metaphor for this event. Eva Crawford, Creative Director of the event, states “designing for it means leaning into the thrill of the unexpected. These winemakers know their craft and aren’t afraid to follow their own path; bringing lesser-known grapes into the spotlight, uncovering overlooked histories and making bold, thoughtful choices along the way”.
Buy tickets at: https://events.humanitix.com/the-festival-of-undiscovered-grapes-san-jose/tickets?widget=popup
For a complete list of wineries participating click: https://festivalofundiscoveredgrapes.com/what-are-forgotten-grapes/
See you there finding your new favorite grape varieties!
For media inquiries, sponsorship opportunities, or early access information, please contact:
Allison Levine
allison@pleasetheplate.com
www.
2022 Cuda Ridge Malbec Reserve – A Movie, NFL Playoffs, BBQ Carne Asada & Cowboy Coffee
Photo ©Michael Kelly
Background
With a title like this some explanation is necessary! On Friday while watching a good movie on Netflix called “About My Father” we discussed Saturday’s dinner. With the NFL playoffs on, we did not want to miss watching them (turned out both were spectacular games). Again, with the weather being a bit cold, but not raining, I suggested we BBQ between the first and second game. My wife came up with the Carne Asada idea which I immediately endorsed. The Cowboy coffee will be explained in the wine description section below.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Malbec has always been a favorite wine. While having had Cuda Ridge Wines regular Malbec which is excellent, don’t remember tasting Cuda Ridge Wines Reserve Malbec. Startling, mesmerizing and shocking just touch the surface of my reaction to the exalted quality of the wine!
Photo ©Michael Kelly
This wine, when poured into the glass possessed a royal purple coloring that was radiant. With a medium-heavy viscosity. On the nose, aromas of black fruits and earthiness wafted into the senses begging to be tasted. Once on the palate, this sublime wine bursts forth with blackberries, plum as the main fruits. Followed with exotic spices of anise, cloves and a touch of cinnamon. Finally on the finish, black pepper, smokiness and dry earthiness provide a long-lasting and enjoyable conclusion. Now the Cowboy coffee comment, not in taste, but that roasted smell around a campfire on the Mendoza plains. A flashback to being smokey and rugged, yet this wine vacillating having a pedigree of silky and cragginess with its tannins.
This is 100% Malbec coming from the White Cat Vineyard in Livermore. The wine is aged in Pennsylvanian American oak, with 50% being once used and 50% neutral. The wine comes in at 14.7% alcohol and is sold at $60/bottle. Only 47 cases were produced and half are already gone!
This wine most definitely will make my annual list of Best Wines tasted in 2026.
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
Dinner with this wine was a special Carne Asada. The flank steak was tenderized and marinated 12 hours with the following ingredients: olive oil, soy sauce, fresh squeezed orange and lime juice, fresh chopped cilantro leaves, minced jalapeñopeppers, minced garlic cloves, ground cumin, Kosher salt, ground black pepper. Flatiron peppers, their Dark & Smokey blend, was then added to steak and seared on the BBQ with an infrared ceramic burner at 1500 degrees for about 8minutes a side.Served with minced cilantro, fresh extra marinade sauce and a modicum of fresh squeezed lime juice. Accompanying the meal were roasted jalapeno pepper, corn and baked potato wedges. The wedge potatoes were prepared with olive oil, onion powder, garlic powder, smoked paprika, sea salt, black pepper and finely grated fresh parmesan cheese.
The Carne Asada was flavorful and just a little spicy. The Malbec with its fruit surrounded the spicy meat with each succulent bite. Perhaps one of the best food and wine pairings.
This Malbec blend with its fruit surrounded the spicy meat and cooled it off to be absolutely a wonderful pairing with the Cabernet Sauvignon component matched beautifully with the meat protein.
The Winery
Photo ©Michael Kelly
Larry Dino, owner and winemaker at Cuda Ridge Wines, now has all six modern Bordeaux varietals available at the tasting room.
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and purple label for his Bordeaux varietals.
The list of awards for all his other wines is extensive and would direct you to his website to view the dozens and dozens of noteworthy awards.
Sláinte,
Michael Kelly