2021 Copia Vineyards “The Cure” GSM – Paired with a Gourmet Mediterranean Dinner
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
What a wonderful experience last evening tasting for the first time the 2021 Copia Vineyards “The Cure” GSM wine. Words come up short in describing this delicious and full body wine. I tend to be a fan of straight varietals but have found some good blends over the years. However, this was off the charts in quality, taste and value. Upon the first sip it was like an Olympic diver penetrating the water with merely a splash. So, it was with this wine entering my palate that it went directly to my soul of wine experiences and memories, confirming its mysterious origins. True to its name, “The Cure”, it provided a healing of many preconceived notions on GSM blends being “soft and light”.
A little bit on the wine facts before describing the taste. It is a blend of Mourvèdre (45%), Grenache (28%) and Syrah (27%). Only 380 cases were produced from fruit mostly from Copia Vineyards Willow Creek Estate in Paso Robles (their first harvest from this vineyard) and smaller portions from another Willow Creek vineyard and one in Santa Rita Hills. The wine was aged for 20 months in 40% new French oak and the balance being neutral French oak. The wine comes in at 15.2% alcohol.
Photo ©Michael Kelly
On the eyes, this a dark and brooding ruby red and medium-heavy viscosity. Once placed under the nose to gain an insight to what was to come, aromas of mocha, dark French coffee and floral notes wafted into the senses. Then on the palate this wine exploded with dark chocolate, depth of the three varietals not commonly found in a GSM. Blackberries and blueberries bounced joyfully in the mouth beckoning yet another sip! On the finish, a plushness of the black fruit, along with a smoky quality and spice notes provided ample time to savor each sip. Additionally, beautiful and elegant, yet surprisingly perfectly appropriate tannins were present. The chocolate finish provided a great counterbalance making the textual chewy finish that was elegant and memorable.
This wine received ratings of 95 points from The Somm Journal, 95 points from Wine Enthusiast and 94-96 points from Jeb Dunnuck. This is a pedigree of quality represented in this GSM. This wine will make my Best Wines Tasted for 2025 (which is 7-8% of the 1400-1600 wines tasted annually). I record, log and rate each wine and this wine received my highest rating.
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
While not generally having GSM wines in the cellar, needed to figure out a food pairing. My wife and I did some research and came up with a Mediterranean meal which is highly recommended with a GSM wine. Then the cut filet mignon meat, along with the following ingredients were marinated for almost two hours. The ingredients for the marinade include a purple onion, fresh lemon juice, marjoram, oregano, parsley, paprika, black pepper, Himalayan Sea salt, olive oil and minced garlic.
The recipe called for sirloin beef but substituted filet mignon. 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.
Photo ©Michael Kelly
The meat was then placed into the baskets along with three different colored bell peppers slices (yellow, orange and green), purple onion slices and fresh whole rosemary springs. Placed on the BBQ between medium to medium-high temperature for about 10-12 minutes rotating the baskets 90 degrees every 2 to 3 minutes. Emptied from the basket and served in a pan.
Photo ©Michael Kelly
The meal was accompanied by a Mediterranean cauliflower rice consisting of almonds, extra-virgin olive oil, minced garlic, red pepper flakes, Himalayan Sea salt, chopped fresh parsley, lemon juice and freshly ground pepper.
Photo ©Michael Kelly
Additionally, a Ladolemono Greek salad and dressing was served that was delicious. Iceberg lettuce along with fresh lemon juice, dried oregano, sliced kalamata olives, minced garlic, Kosher salt, black pepper and extra virgin olive oil.
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 wine, one of the best food and wine pairing enjoyed last evening.
The marinade was so tasty we are planning to use it in a tri tip steak later this next week.
The Winery
Photo from Copia Vineyards
The owners of Copia Vineyards and I have exchanged various emails and have set a plan to meet in March of this year. The word Copia means in Latin “abundance or plenty”.
Photo from Copia Vineyards
The owners Anita and Varinder Sahi became owners of 50 acres to farm Rhône and Bordeaux varietals in the Willow Creek District of Paso Robles. Today they have 40,000 vines planted and the estate grew another 26 acres in the Adelaida District.
Looking forward to tasting their complete line up that includes Rose, a white wine blend (48% Roussanne, 39% Viognier, 13% Picpoul Blanc), Grenache, Syrah, Tempranillo and Mourvèdre and of course another tasting of GSM! They are known for their concentrated and rich varietal characteristics with scores reaching 97 points.
Sláinte,
Michael
2022 Frog’s Tooth Winery Alicante Bouschet – The Prediction Coming True!
The Winery
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/
Photo ©Michael Kelly
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.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
What is Alicante Bouschet as many wine drinkers are not familiar with this varietal. It is a black grape with red flesh. The grape was first cultivated in France in 1866 by Henri Bouschet and is a cross of Petit Bouschet and Grenache. The result was a grape that has a deep color and higher quality than Teinturier du Cher. The grapes high yields and easy maintenance with its thick skin, encouraged its popularity to the French wine growers especially following the Phylloxera epidemic in Europe. It is now grown in Bordeaux, Burgundy, Loire Valley, Chile, South Africa and even in Alentejo, Portugal. In the United States it is grown in Napa, Sonoma, Madera, Lodi and Calaveras Counties, as well as other Sierra foothill areas. In California per their agricultural wine crush report for 2023, Alicante Bouschet represented only .001% of the total red wines!
First on the eyes is an enticing dark inky, almost black wine, with alluring depth. It is a heavy weighted wine. On the nose, black fruit arises to meet the senses including a light smoky aroma. On the palate is where this wine possesses its uniqueness and standalone quality. While having a great presence of fruit forwardness with blackberries, blueberries and black cherries, it is also counter balanced with spices and smoky traits. Mild tannins and on the finish one particular flavor was present of dark chocolate or mocha. If your “jam” is for big hearty and bold wine, this is surely worth your tasting.
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 meal this evening was a tri tip steak. It was marinated in Chaka sauce for 24 hours and seared on the BBQ at 1500 degrees. Served medium rare and accompanied by sauteed asparagus with mushrooms, a twice baked Russet potato with cheddar cheese, garlic French bread, and a Honeycrisp salad.
Photo ©Michael Kelly
The Honeycrisp salad included vegetable oil, apple cider vinegar, apple cider, honey, lemon juice, salt, ground pepper, purple onion, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese. For dessert a homemade cheesecake was prepared but unfortunately it was consumed so quickly, no picture!
The food and wine pairing were very good and will try the wine again soon. I have a strong feeling this will make my Best Wines Tasted in 2025.
Sláinte,
Michael
2018 Lavender Ridge Vineyard Roussanne and Patagonian Toothfish
The Winery
Picture from Lavender Ridge Vineyard Facebook
2018 Lavender Ridge Vineyard tasting room is in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone.
Photo ©Michael Kelly
To read more about Lavender Ridge, see three previous articles:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Roussanne on the eyes is a light radiant golden straw color with medium heavy viscosity. On the nose floral aromatics, hints of pear, apricots waft into the senses. On the palate, you are treated to a silky-smooth mouthful texture. The finish provides a soft nutty almond, compounded with a hint of honey and distinct minerality. This Roussanne is powerful with floral aromatics, with hints of peaches, pears and provided a rich and silky-smooth mouthful texture. The fullness of body, almost a creamy sense, is the key contributor making this a unique wine! Roussanne brings more acidity, elegance and aromatic complexities to the wine. Lavender Ridge 2016 Roussanne won Double Gold at the 2018 Sierra Foothills Wine Competition. Rich Gilpin, owner & winemaker, produces Roussanne as a standard varietal and a nice change up from Chardonnay! Today’s vintage is 2023 and it goes for $30/bottle. This wine has made my Annual Best Wines Tasted list for 4 years in a row. It will also make the list for 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
Picture from Wikipedia
Pulled this bottle from the cellar to enjoy with Chilean seabass. The actual name is the Patagonian toothfish. The name Chilean seabass was invented by a fish wholesaler named Lee Lantz in 1977. The “pre-historic” fish with its protruding mouth and teeth was not attractive to the American market. In 1994 the U.S. Food and Drug Administration accepted “Chilean seabass” as an alternative market name for Patagonian toothfish. This fish comes from the continental shelves around the subantarctic islands. Today it is served at most fine dining establishments and considered a delicacy. The taste is clean, sweet and hints of umami. The texture is firm and flaky and the color is a bright white fish meat.
Photo ©Michael Kelly
Cooked in a skillet with the following ingredients: soy sauce, olive oil, honey, minced garlic, parsley, lemon juice, Mae Ploy Sweet Chili sauce, Sriracha sauce, smoked paprika, Himalayan sea salt, pepper, and white wine. Served with sliced green onions and white sesame seeds. Accompanied by brown rice and special Holiday Honeycrisp Salad. The salad included vegetable oil, apple cider vinegar, apple cider, honey, purple onion, lemon juice, salt, ground pepper, Honeycrisp apples, Romain and iceberg lettuce, candied pecan halves, dried cherries and crumbled blue cheese.
The food and wine pairing were exquisite and a real treat this week. The wine surrounded each morsel of the flaky fish with its texture and flavors.
Sláinte,
Michael
https://californiawinesandwineries.com
2023 Wood Family Vineyards Chardonnay – Always a Refreshing Treat
Photo ©Michael Kelly
Background
Rhonda Wood has been making award winning Chardonnay for at least 7-8 years in a row, and before. I personally have enjoyed this wine extensively for the same amount of time. It has also won my Best Wines tasted over the years for the same amount of time. Over the past years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is evident year to year, the nuances of the wine do change with the “terroir” of the year.
When one is consistent in a sport, they are called All Star, consistent in horse racing they are known as a thoroughbred, consistent in car racing they are called a champion, etc. All those accolades and more are indeed worthy of Rhonda’s Chardonnay and several of her other wines.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include Asian chicken wraps, swordfish, seared Ahi tuna, baked stuffed chicken, stir fried chicken with Bok Choy, baked butterflied chicken with Swiss cheese, blackened Mahi Mahi, Tempura chicken with noodles, shrimp Pad Thai, Firecracker chicken, seared scallops and many more dishes. This Chardonnay is always a welcome accompaniment.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a bright and deep golden color. Swirling the wine in the glass, you immediately see the thick and rich texture of this wine. On the nose when cold, a slight lime note wafted in the senses, but as it warmed up, green apple and a tinge of green tea was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a buttery brioche dough and soft lemon zest and almond coming to the party. Also, on the finish a fresh star fruit quality was present. This year the butter scotch finish was not present, yet the wine encapsulated the mouth with a spring freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These are on opposite sides of Livermore. Barrel treatment was 100% French oak with 32.5% being new, 30% being once used, and the balance being neutral. The wine was aged 9 months, and 900 cases were produced. The lees were stirred once every two weeks for five months. It was released in August 2024 at $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
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 food and wine pairing this evening was a lemon garlic chicken dish. The lemon breast was marinated in lemon and garlic for two hours before cooking in a skillet. Ingredients included fresh lemon juice, extra virgin olive oil, minced garlic, Italian seasoning, red pepper flakes, chopped Italian parsley, kosher salt and black pepper. Accompanied by sauteed broccoli & button mushrooms and risotto. The lemon flavors in the dish paired beautifully with lemon traits in the wine and the brioche mouth filling texture caressed the garlic and red pepper flakes. An excellent food and wine pairing this evening.
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 on her background from airline pilot to award winning winemaker at:
Sláinte,
Michael
2010 Larkmead Vineyards Solari for Our Belated New Years Dinner
Background
Photo ©Michael Kelly
We celebrated New Years a few days after as we were tied up babysitting. Our usual course of activity on New Years is to have one of our longer stored wines and a nice meal either at home or out. There was a break in the weather, so we were able to BBQ last evening.
The Winery
Photo from Larkmead Vineyards website
Larkmead Vineyards is a long-established winery in Napa Valley. Originally founded in 1895, incorporated 115-acre estate under the stewardship of the Solari-Baker family. Dan Petroski, winemaker for Larkmead Vineyards for this vintage, has consistently produced exquisite and age worthy wines for years. We were wine club members for many years. This rested comfortably for 11-12 years in the cellar and was truly worth “stashing away”. It received 96 points and could have easily received 98 (IMHO). It is 100% estate grown Cabernet Sauvignon. Today winemaker Avery Heelan oversees bringing their wines to market but have not tasted her recent vintages.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine was opened about 2 ½ hours before the meal to be decanted and filtered. I have been using this Royal Selangor funnel with a stainless-steel mesh for almost 20 years. At the bottom of the funnel are five “ports/channels” which the wine is jettisoned to the sides of the decanter and continues down the decanter’s walls in a gentle fashion. This allows for the wine to be completely aerated.
I first saw this in 2003 at a restaurant in Toronto at dinner. As it turned out this was a winner in 2002 of the Japan Industrial Design Promotion Organization’s Good Design Award, German Red Dot Design Award: Product Design, and a Bronze in the USA’s IDEA Industrial Design Excellence Awards. A truly simple and effective device.
Photo ©Michael Kelly
On the eyes, an extremely dark purple color and medium heavy viscosity. One smell of the wine, your expectations were focused and expectations set! It is a fruit driven vintage, with aromas of raspberries, blueberries and vanilla. On the palate, it burst open with an extravaganza of flavors like the conclusion at a major fireworks display. The earthiness counterbalanced with floral notes, soft vanilla tobacco, black cherry and black licorice provide explosion after explosion in the mouth. The finish was one of the longest lasting wines this year. The tannins were still omnipresent with structure and the acidity was truncated due to the expressive fruits. This is a wine that beckoned one to sip and savor each droplet in the glass. This will make my Best Wines List tasted for 2025! The current release is 2021 and the winery sells it for $200/bottle. I have not tried the 2021 but have had this wine year after year since 2009.
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 rib eye steak seared on the BBQ at 1500 degrees! Dry rubbed with my wife’s special spices and served medium rare. Accompanied by a Yukon Gold potato and a fresh garden salad with Champagne dressing. A great food and wine pairing this evening toasting in the new year.
Slainte,
Michael
2012 Beronia Gran Reserva Rioja
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine used 93% Tempranillo, 4% Graciano and 3% Mazuelo grapes. Unique to this winery is the use of French oak barrels for 28 months and to complete the aging process leaves it in the bottle for another 36 months before release! The wine comes in at 14.5% alcohol. Their recommendation is to drink before 2033. Decided to open it about mid-point in its maturity and it was very good.
First on the eyes a deep radiant red almost blackish coloring. On the nose ripe plums and an earthiness note. On the palate, this Rioja shines with dark fruits of figs and plums, slight tobacco and a modicum of blueberries and walnut flavors. While enjoying each sip, the structure and tannin are layered and mature. The finish is long, offering complexity and balance at the same time.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine for dinner with baked chicken cheese enchiladas. Ingredients included cream cheese, sour cream, fresh salsa, Cheddar cheese, yellow corn, cumin, dried oregano, cayenne, salt & pepper, sliced scallions and 8-inch flour tortillas. Accompanied by yellow corn (same used inside the tortillas). The dinner was another wonderful wintertime comfort food. The food pairing with the wine was extremely good with each morsel of food being enveloped with the Rioja wine.
Sláinte,
Michael
2023 Dave’s Porch Wine Sauvignon Blanc
Background
Dave Yewell from Napa Valley has been producing wines under his Porch Wine label for thirteen years. His stated goal was to produce “an everyday table wine” simply to be savored and enjoyed by friends and those of aware of his endeavor! He has closed his wine business at the end of 2024, but it was absolutely an exceptional wine and bargain for his 270 customers who followed him year to year!
It has been an endeavor of love and wanting to bring solid wines to a limited public (only California residents) for years. His Sauvignon Blanc started out at $10/bottle including tax and shipping and more recently went to $11/bottle including tax and shipping. Prices were based on case purchases.
Up until the end of December, they offer two wines Sauvignon Blanc from the Lake County region and a Rose of Pinot from Sonoma Valley at the same price point. His goal was truly to produce an everyday wine that was quality and affordable. Unheard of from most wineries! I personally have been buying it for the last five to six years!
The winemaker is the renowned Rudy Zuidema who made the 2023 a standout Sauvignon Blanc! He is also the winemaker for various other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and several others including his Zuidema Wine Company. All of which are excellent wines with a full range of varietals produced.
Dave and his wife Nancy are moving on to their next chapter of traveling and spending more time with their family. We wish him safe travels and appreciated his efforts and dedication to his business.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This was the first time to taste the 2023 Sauvignon Blanc. From the initial pour this caught my attention as being a shade darker than previous vintages, yet still a soft golden yellow. On the nose, it is 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 (with strong citrus flavors & super crisp) but one of restrained character of brioche, silky and smooth, with a touch of apricot and a mild lemongrass. Secondary flavors of papaya and lime were also present. 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 2025 in the under $50 bracket. This list comes out annually around mid-December.
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
A bit unusual this evening as I ended up with two different fresh fish and decided to prepare both. The first was Orange Roughy. Orange Roughy is a sweet white fish that is moist, flaky and is very mild and not “fishy tasting.” Since it is mild it assimilates the spices and compliments them well. This was prepared in a skillet with papaya, pineapple, basil, parsley, lemon juice and Italian seasoning. The fruit and seasoning were perfectly aligned with the Sauvignon Blanc to make a mouth watering meal. Accompanied by brown long and short grain rice. And garnished with fresh lemon slices. This was my favorite pairing of the evening.
Photo ©Michael Kelly
The next fish was an Alaskan Halibut. Wanting to do something different than above, decided on a Mexican version of this fish. This included preparing and cooking it in minced purple onion, fresh salsa, lemon juice, green onion slices, cilantro flakes, thyme, and halved cherry tomatoes. Accompanied by brown long and short rice. A particularly good pairing not so much in complimentary flavors, but rather contrasting sweet fruit and citrus of the wine with the spice of the fish and sauce.
Photo ©Michael Kelly
Now for those who wish they were aware of this extraordinary value both for price and quality and think you may have missed a fantastic opportunity, don’t despair! Dave is concluding conversations for an individual to take over the production. Stay tuned and I will be updating this story once the transaction is completed.
Sláinte,
Michael
2023 Hindsight Wines Sauvignon Blanc, Sonoma County – Mysterious & Intriguing
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the first things I noticed is this wine is unique and mysterious in its taste. It is comprised of 91% Sauvignon Blanc and 9% Semillon grapes. While generally not a “big fan” of Semillon, with this modicum of grapes, it provided a beautiful balance with mellow citrus, honey, nuts and vanilla influences. Combined with the Sonoma County Sauvignon Blanc with a blend of European traits blended with zesty New Zealand characteristics to provide an intriguing and mouth filling Sauvignon without the “puckering quality”. An enjoyable wine offering the best of many facets of Sauvignon Blanc.
On the eyes a soft light straw coloring and medium viscosity. On the nose grapefruit counterbalanced by guava and mango fruits swirl to entice you to take the first sip. On the palate the depth of the experience takes on layers of enjoyment bouncing from mellow citrus flavors lime and lemon to tropical fruits of guava and passion fruit. Secondary flavors again awaken one of these blends with honeydew and vanilla. The finish provides complete fullness with a brioche touch, for a beautiful conclusion. The balance of pure Sauvignon Blanc and a small amount of Semillon was in my experience, flat out perfect!
Photo ©Michael Kelly
This wine made my annual Best Wines Tasted in 2025 (mid-Dec 2024 to mid-Dec 2025) both for the quality of taste and price point! The current price for 2021 & 2023 is $29.99 which is about sold out and then the 2023 is about to be released. Currently they have the 2023 on sale at $17.99/bottle per case (12) until January 3rd, 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
Pulled this wine specifically for this tuna steak this evening. In between rain was able to fire up the grill and sear this tuna at 550 degrees for a couple of minutes on each side. Added spices included minced garlic, minced scallion, chopped parsley, soy sauce, sliced green onions, sea salt and pepper. Accompanied by sugar snap peas and brown rice. An excellent food and wine pairing with contrasting flavors of the fish and wine providing a great yin/yang tasting experience.
The Winery
Left to right, Michael Weiss, William Boykin, Alisa Gean and Seth Gersh – Photo from Hindsight Wines
The winery is in Calistoga, at the northern end of the Napa Valley. The owners of the winery are Seth Gersh, Managing Director, Alisa Gean MD, Sommelier and William S. Boykin, National Sales Manager. Seth’s background has been as an executive of various leading financial companies as well as being involved in philanthropic endeavors. Alisa is Professor Emeritus of Neuroradiology and Adjunct Professor of Neurology and Neurosurgery at the University of California in San Francisco. Alisa received her Sommelier certification from Napa Valley College and the Court of Master Sommeliers. She is currently a WSET 4 Diploma candidate. Her resume in the medical and wine industry would be an article by itself! The third member of the ownership team, William Boykin has 46 years experience in the Wine and Spirits industry, starting back in 1977 with Inglenook Vineyards, then Seagram and importing Italian wines. Bill is involved in setting up and supporting their distribution channel. Bill along with Seth & Alisa have been involved in the San Francisco 49’er Football Foundation for over a decade. These three professionals are very synchronized in business planning and bringing forth superb wines to the market. Seth believes that the driving force of Hindsight’s business is to offer wines that over-deliver on quality.
Photo from Hindsight Winery
Michael Weiss is their winemaker steeped in years of making award winning wines. Michael spent 26 years helping build Groth Vineyards and Winery in Napa Valley. Prior to that he held winemaker positions at both Robert Mondavi Winery and Vichon Winery. Today they are producing Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Petite Sirah from various designated vineyards.
The wines can be tasted at The Vault in downtown Calistoga. Here Hindsight Wines, along with others, are offered in an environment of warmth and hospitality. Their wines can also be purchased online through the Hindsight website.
Photo from Hindsight Winery
With 100% confidence, this wine absolutely over-delivers!
Sláinte,
Michael
2022 Wood Family Vineyards Woody’s Cabernet Sauvignon and Chateaubriand Steak
Photo ©Michael Kelly
Background
“Woody’s Cabernet” was originally named “Woody’s Red”. Originally named for Michael Wood’s father which was a fun blend of various red varieties of grapes. Wood Family Vineyards started to produce more Cabernet Sauvignon and needed another Cabernet wine tasting room and one for the retail space. Locally in and around the Livermore & Pleasanton areas this wine can be found at Total Wine, Safeway, Luckys and even Costco.
The Winery
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is 100% Cabernet Sauvignon and comes from three different vineyards: 62% from their estate vineyard, 19% from Smith Ranch and 19% from Dale Vineyard using clone 4 grapes. Only 390 cases were produced and aged in 100% French oak barrels for 18 months.
While ringing in the new year with lots going on, here is a wine worth putting on your list for 2025. An intensive, big & bold wine like some other regions and yet is a smooth and enjoyable Cabernet Sauvignon. First on the eyes a very dark and royal purple coloring with a medium viscosity. On the nose, dark black cherry aromas waft into the senses. On the palate you find caressing black & red cherries and secondary flavor of raspberry. It is a medium dry red wine. On the finish, tannins catapult to the roof of the mouth, with acknowledgement of its pedigree without sharp edges yet grippy and an appropriate amount of oak. Relatively lower in alcohol at 13.8% but still packs a hearty wallop. The wine goes for $36/bottle and the 2022 will be released in January 2025. This will make my annual Best Wines Tasted in 2025 (starts 12/15/24 to 12/15/2025) as it is hard to find a Cabernet Sauvignon at this price point with such robustness.
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 food pairing this evening was rather unique. Knowing the quality of this wine, a special meal was prepared. It consisted of a Chateaubriand steak cut into small pieces to use in a Tuscan slow cooked braised beef in wine. Substituting the called for Chuck roast with Chateaubriand (less fat) was absolutely the right call to enhance the dining experience. Ingredients included flour, salt, black pepper, olive oil, yellow onion chopped, chopped carrot, sliced fresh garlic cloves, chopped Italian parsley, dry red wine, beef broth and tomato sauce. The cut meat, having first been browned on the stove, was then placed in the slow cooker on low heat for 10 hours. Will add noodles next time and serve on top of them. Accompanied by roasted and sliced Yukon Gold potatoes and a fresh garden salad with northern Italian dressing.
A solid food and wine paring this evening with both the food and wine complimenting each other.
Sláinte,
Michael
2022 Domaine Jomain Bourgogne Côte-d’Or White Burgundy
Photo ©Michael Kelly
Background
Photo from Encyclopedia Britannica
Bourgogne Côte-d’Or (meaning slope of gold or golden slope) is a department created during the French Revolution in 1790. It was originally part of the old province of Burgundy. Its history includes reassignment of arrondissements (land) and after the battle of Waterloo (1815) the area was controlled by the Austrian army until 1818. The area was once again rearranged in 1926 and finally Bourgogne Côte d’Or classification was created in 2017 in the Burgundy region. This area can produce red and white wines in the 40 villages of Côte de Beaune and Côte de Nuits. This area is allowed only to make Chardonnay and Pinot Noir.
This wine was recommended by a trusted friend, Jim Denham of the Wine Steward in Pleasanton, California. I was looking for a “less expensive Puligny-Montrachet” Chardonnay wine and his recommendation was correct.
Winery & Vineyard
Photo from Domaine Jomain
The Jomain family vineyard consists of only 22 acres with portions in and around the famous Puligny-Montrachet region. The winemakers are Philippe and Christophe Jomain. Domaine Jomain makes a variety of Chardonnay wines with various price points.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having a full out unbashful love affair with Puligny-Montrachet wines, this wine fell a bit short of classical poetry, but still had an e.e. cummings sense about it. This wine on the eyes was a light-yellow straw color. On the nose, mild floral notes with a hint of vanilla. This is a crisp and clean wine on the palate with minerality coming from the calcareous soil in the area. The finish is a bit abbreviated length and very dry, showing a typical French Chardonnay of noble statue.
Photo ©Michael Kelly
A solid and tight wine, but it simply fell short of my expectations of the quality of Puligny-Montrachet. However, to its merit, the price is typically in the $30-40 range. A very good comparison and contrast to our typical California Chardonnay wines.
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
Chosen this evening to compliment the food pairing of Bok Choy chicken stir fry. Ingredients were cut chicken breasts, bok choy, cornstarch, canola oil, dark sesame oil, cut white onion, ginger root, minced garlic, water and low sodium soy sauce. Served with both white sesame and roasted sesame seeds. Accompanied by Jasmine rice. A very delightful and good food pairing.
Slainte,
Michael