Flatiron Pepper Company
2007 Larkmead Vineyards Firebelle Blend – With a Simple Summertime Meal
Background
As the weather took a major upturn in heat, we just wanted a nice enjoyable red wine to go with a light meal and sip throughout the evening. Pulled this 2007 Larkmead Firebelle and it worked out perfectly.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Larkmead has been a long time favorite as former members of their wine club and still is one of my prized wines. First on the eyes, a deep ruby and brick coloring and medium viscosity. On the nose, it is very aromatic with flavors bouncing about with the three varieties in the blend of Merlot (62%), Cabernet Sauvignon (29%) and Malbec (9%). Intense floral and fruit elements waft into the senses. Once on the palate, black cherry is dominant with textured intriguing surprises including mocha. At the finish, the soft and cuddling Merlot is initially perceived then giving way to rounded tannins for a layered long-lasting finish.
The 2007 was with estate grown fruit and aged 17 months in 52% new French oak barrels. It came in at 14.5% alcohol and was initially rated 93 points by Robert Parker. The current vintage is about to be released at $100/bottle and pre-orders are being taken per their website.
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 dinner this evening was a spicy sausage and broccoli pasta dish. Ingredients included olive oil, sliced garlic cloves, Flatiron Dark & Smoky peppers, smoked turkey sausage, broccoli florets, sliced mushrooms, bow tie pastas, kosher salt and black pepper. Topped off with fresh shredded Parmesan cheese. The wine was mellow enough with the Merlot portion so as not to overpower the dish and the Malbec component in the wine, along with peppers, brought out the smoky nuances. A very good and light food and wine pairing.
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. Andy Smith, 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. Today winemaker Avery Heelan oversees bringing their wines to market but have not tasted her recent vintages.
Sláinte,
Michael Kelly
2022 Donati Family Vineyard Malbec Reserve – A Gift to Wine Connoisseurs
Background
Photo ©Michael Kelly
Donati generally means “gift” from the Latin “Donatus”. Their wines are truly gifts for wine connoisseurs.
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. Paso Robles 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
Photo ©Michael Kelly
This wine is 97.5% Malbec with 1.7% Petit Verdot, and .8% Petite Sirah to top off the wine in the barrels. The grapes come from the HuerHuero Vineyard that is sustainably farmed and certified (SIP). The wine was first fermented in stainless steel and second fermentation in barrels. Barrel treatment was 33% new Hungarian oak and 67% used barrels one or more times. The wine was aged for 27 months in barrel and aged in the bottle for just over one year. It is scheduled to be released to Wine Club Members in April 2026. Only 60 cases were produced.
Photo ©Michael Kelly
This wine, when poured into the glass possessed a deep mysterious dark and magenta hue 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 with decided juicy dark plums. Very well-balanced and structured layers of enjoyment.
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 stir-fried flank steak. The beef was thinly sliced, tossed in Chaka sauce with Dark & Smoky Flatiron Peppers, kosher salt, black pepper and stir fried on the stovetop. Added prior sauteed snap peas, mushrooms and garlic into the stir fry. The Udon noodles were combined and the previous mentioned items with more Chaka sauce and stir fried. Accompanied with a fresh green garden salad.
The wine was very smooth, and with the juiciness of the wine, paired wonderfully with the slightly spicy meat. Another very good food and wine pairing.
The Winery
Photo from Donati Family Vineyard
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!
The winery produces both a larger scale commercial wine offering and very small artisan & boutique wines for direct 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. 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!
While not one of the “big major names” in Paso Robles AVA, they are getting noticed by wine aficionados and discerning wine drinkers. FYI, Briana will be pouring her wines at the Cabernet Franc Wine Stroll (Cab Franc and many others) on March 28th https://californiawinesandwineries.com/2026/02/03/7th-annual-cabernet-franc-and-many-other-wine-varieties-wine-stroll-on-march-28th/
Sláinte,
Michael Kelly
2020 Lavender Ridge Vineyard Syrah and Mongolian Beef
The Winery
Picture from Lavender Ridge Vineyard Facebook
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
I purchased this wine two years ago and laid it down in the cellar. Knowing the meal, I thought this would go well with it. Sierra foothills Syrah tend to be intense with bold flavors from granite-based soils and a warm climate. This met and exceeded those expectations with dark fruits of blackberry, plum and spicy notes of pepper and clove. Earthy notes of smoke and minerality were exceptional. On the nose, floral violet aromas and the finish being full-bodied and soft caressing tannins.
Photo ©Michael Kelly
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 wintertime comfort food, Mongolian Beef. A delicious recipe taking flank steak, canola oil, dry sherry wine, soy sauce, cornstarch, water, baking soda, brown sugar, ginger, garlic, 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 brown rice.
This recipe is now both of our favorite with the texture and flavors.
The wine was perfectly suited for the meal with its dryness and fruit providing a beautiful backdrop to each morsel.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2013 Outpost Howell Mountain Cabernet Sauvignon, 2020 JUSTIN Vineyards and Winery Isosceles Reserve and Posterity Ciderworks “Here’s to the Good Ones” Sparkling Cider
Background
Invited a couple over for dinner and brought out a new “wine” (cider) to start the evening off. I had double decanted and filtered the 2013 Outpost Howell Mountain Cabernet Sauvignon in advance. Our guests brought over a lovely bottle of 2020 Justin Isosceles Reserve for dinner. All three were excellent and from my perspective all the wines were perfect for the evening.
The Wineries
Photo ©Michael Kelly
Posterity Ciderworks – The fermented cider market, in stark contrast to the shrinking wine industry/consumption, is growing at a compound annual growth rate of 4.2% to over 6.5%. The worldwide market for cider is $16.38 billion dollars. Europe is the largest market followed by Asia Pacific region as the fastest growing from China and Australia demand. The US market size is estimated at $5.15 billion in 2024 and is expected to reach $6.86 billion by 2030 for a CAGR of 5%. The wine industry in the US in 2025 is estimated at $109 billion. Comparatively, alcoholic cider sales are 4.7% of the fermented wine market. Key factors in the growth for the cider market are the consumer preferences towards a healthier drink alternative; craft style implementation and lower alcohol levels compared to wine and spirits. Also, many ciders are sweet, but Posterity Ciderworks do not add sugars or back sweeteners which result in having low or zero residual sugars for their ciders.
Photo ©Michael Kelly
Additional factors like rising costs of “fine wine” and the next younger generations are “less brand loyal” than previous generations. Other concerns are the elitist or out of touch image/reputation of the wine industry relating to younger wine drinkers and demographic changes with Baby Boomers aging slowing their consumption. More at: https://californiawinesandwineries.com/2025/11/13/posterity-ciderworks-an-extraordinary-education/
Photo ©Michael Kelly
Outpost Wines – Under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200-foot elevation in Angwin on Howell Mountain (east side of Napa Valley). They being AXA Millésimes, the division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Chateau Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Photo ©Michael Kelly
Previously I visited the winery yearly picking up allocations of wine but have not visited since the buyout. More at: https://californiawinesandwineries.com/2024/11/11/2014-outpost-wine-true-vineyard-howell-mtn-cabernet-sauvignon-100-pts-and-chateaubriand/
Photo ©Michael Kelly
JUSTIN Vineyards & Winery – The winery started first with a philosophy of taking the best of the Old-World meeting with the New World with an imaginative blend of Cabernet Franc and Merlot. The goal of bringing about the Right Bank wonders of these two grapes and making an outlandish wine was the cornerstone of their existence. Herbs, red fruit with structure and elegance came together in their Justification blend. Justin Baldwin, owner and founder of Justin Vineyards and Winery summed up the goal very neatly with the statement “We believe the wine should be exceptional from every angle. I personally invite you to discover our award-winning tradition that starts with our limestone-rich soil in Paso Robles and ends when the last glass is poured”.
Photo ©Michael Kelly
The winery was founded in 1961 when they (Justin & Deborah Baldwin) purchased their 160 acre estate in the Adelaide Hills. It is located 15 miles west of Paso Robles. More at: https://californiawinesandwineries.com/2025/08/13/2021-justin-vineyards-winery-isosceles-one-great-wine/
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a marinated tri-tip steak for 24 hours in Chaka sauce. Then before grilling, Flatiron Dark & Smoky BBQ Rub was pounded in the steak on both sides. Topped with cilantro. This rub contains chipotle, ancho, habanero, thyme, toasted onion, smoke ghost, roasted garlic and paprika! I usually don’t give endorsements on spices, but this is now our go to for BBQ meats (beef pork, seafood) and even baking meals needing a little “zip”.
Photo ©Michael Kelly
Seared at 1500 degrees and served medium for our guests. Accompanied by roasted parmesan potatoes wedges and sauteed asparagus. Also, a fresh garden salad was served with cherry tomatoes, crumbled Blue cheese, fresh bacon all with an Italian dressing.
Dessert was too decadent to describe or show!
This was an amazing food and wine pairing for the evening!
Sláinte,
Michael
https://californiawinesandwineries.com
2023 Starfield Vineyards Aglianico – A Scarce and Underrated Varietal
Photo ©Michael Kelly
Background on the Aglianico
Aglianico’s origins continue to be debated but thought initially is that the grape varietal was transported by Greek settlers to Southern Italy around 800 BC. However, DNA studies show no direct link to modern Greek varieties, leading many to believe it is native to southern Italy. The first written record of Aglianico was in 1520. This grape, like many others, was nearly wiped out by the late 19th century phylloxera epidemic.
Aglianico is a full-bodied red wine with high acidity and tannins. Typically, with dark fruit like black cherry and plum, minerality and earthy elements are key characteristics. If you enjoy Nebbiolo, Syrah, Cabernet Sauvignon, Sangiovese and/or Nero d’ Avola, while all are different and unique, each share some key characteristics, full body, tannins, acidity and fruit with Aglianico.
In the final 2024 Grape Crush Report for California by the USDA, Aglianico has for the last two years only represented .00006% of the total tonnage crushed being only 161 tons in 2024. The leading AVA #11, portions of San Joaquin and Sacramento counties with 53 tons. Essentially tied for second were AVA #3 (Sonoma & Marin counties) with 24.6 tons and AVA #10 (Sierra foothill counties of Nevada, Placer, El Dorado, Amador, Calaveras, Tuolumne and Mariposa counties) with 23 tons.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
While having enjoyed many Aglianico wines over the years, I have never had one from El Dorado AVA. My expectations were pleasantly exceeded with this dark and brooding wine offering both earthy notes and fruits. First on eyes, a dark wonderment in the glass with medium-heavy viscosity. On the nose, dark cherries, violets and plum rose up to the olfactory senses begging for that first sip. On the palate a yin-yang of old world minerality and earthiness counterbalanced with delicious aromatic fruits provided an intense flavor and yet balanced to perfection. The finish was medium length and refreshing.
Photo ©Michael Kelly
The wine is made with 95% Aglianico, 3% Mourvedre and 2% Roussanne. It comes in at 15% alcohol and only 177 cases were produced. The wine was aged for 18 months in 27% new oak barrels and the balance being neutral. The wine underwent partial malolactic fermentation to keep the acidity lively yet softening the tannin structure. A creative process to achieve a remarkable wine.
This wine will make my annual Best Wines Tasted for calendar year 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 from the cellar to pair with a wonderful “wintertime” comfort food this evening. It was Jalapeno Meat Loaf, perfect for a damp and rainy evening. Ingredients included panko breadcrumbs, egg, minced jalapeno peppers, minced garlic, shredded cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder. A slight change this evening was not using the minced jalapeno peppers but rather using Flatiron Pepper Company’s Hatch Valley Green pepper combination spice. It included Hatch Valley Green for bright chili flavor, Jalapeno for classic flavor and moderate heat and Habanero as an extra kicker! This provided the right amount of spice, flavor and heat to complete the meat loaf. Accompanied by a baked Russet potato.
The food and wine pairing was spectacular with the combination of spice in the meal and the fruit in the wine.
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The naming of the wines, especially their new labels starting with the 2023 vintages, highlight the history of region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
Photo from Starfield Vineyards
The wineries name Starfield refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
Sláinte,
Michael
https://californiawinesandwineries.com
2020 Ancient Peaks Pearl Merlot – Paired with a Slow Cooker Cowboy Beans and Pork Chops
Photo ©Michael Kelly
The Winery
Ancient Peaks Winery is LARGE, consisting of 14,000 acres with 1,000 acres under vine.
As it turns out Santa Margarita is the only vineyard in the Santa Margarita Ranch AVA in the most southern portion of the AVA. Some of the more interesting factoids of the vineyard are:
- Five separate soils are intermixed and found on the property, shown on one of their labels.
- The vineyard is only 14 miles from the Pacific Ocean and draws the fog onto the property
- It is the coolest sub-AVA in Paso Robles AVA.
- Being the coolest region, they are often the latest in full maturing of the vineyards. This helps in providing a slower ripening process (often with challenges) but the reward is flavor, structure and with the varying soil types provides unique character to the grapes.
- They average 29 inches of rain with the surrounding Santa Lucia mountain range.
- Their sustainability practices have earned them SIP Certification (Sustainability in Practice).
- The owners of the winery are Karl Wittstrom, Rob Rossi and Doug Filipponi all local wine growing and ranching families in Santa Margarita.
- Santa Margarita was originally settled by the Franciscan missionaries around 1770. In 1889 the area was part of the Mexican Alta California land grant.
- It is named for Santa Margarita de Cortona Assitencia, an Italian saint.
- A rich and detailed history can be found on Santa Margarita and is fascinating reading. https://santamargaritahistoricalsociety.org/
Today they have the Oyster Ridge event building/site which is an ideal spot for weddings, corporate retreats and private events overlooking the vineyards and ranch. Additionally, they provide a host of activities in the agritourism business on the 14,000 acres including vineyard zip lining, wildlife tours and horseback trail rides.
The label called Oyster Ridge comes from so many oyster bed fossils found about the property. Here Mike Sinor is holding one fossilized oyster.
Photo ©Michael Kelly
The Wines by Ancient Peaks – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Learned that their wines have three distinct labels/branding going to market which are: Ancient Peaks, Oyster Ridge and Pearl. Many of the varieties are offered with all three labels/branding. Their white wines consist of Chardonnay, Sauvignon Blanc and Viognier. The red wines offered are extensive with Cabernet Sauvignon, Nebbiolo and Sangiovese, Merlot, Syrah, Petite Sirah, Pinot Noir, Petit Verdot, Malbec, Zinfandel and of course the wine we sought out their Cabernet Franc. We were offered to taste “all the wines” but practically speaking it would be too much unless we camped overnight in the tasting room! We did taste many but not all of their wines. A second or third visit is forthcoming to taste their Nebbiolo, Pinot Noir and Petit Verdot.
Photo ©Michael Kelly
This Merlot was extraordinary in “mellow-ness” yet provided ample flavor and character. First on the eyes, a beautiful deep red coloring and aromas of black plum and oak. On the palate, there are intense flavors of black cherry and blackberry. The finish was silky smooth with caressing tannins and a tinge of vanilla and cinnamon. The wine was aged 24 months in French oak barrels providing an almost perfect integration of the wine with the tannins. This wine today goes for $54/bottle and on the website today shows it on sale for $43.20/bottle, definitely a wine to be sought after!
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 new wintertime “comfort food” called Slow Cooker Cowboy Beans and pork chops. The Cowboy Beans consisted of ground beef, chopped bacon, baked beans with pork, kidney beans, lima beans, chopped onions, ketchup, brown sugar and mustard. Flatiron Peppers Company Calabrian chili pepper was added. The pork chops were seasoned with Flatiron Pepper Company BBQ Rub and sauteed in a cast iron skillet on the stove. Accompanying the meal was a fresh garden salad.
The wine with its fruit and mellowness was a perfect compliment to the beans and pork chops! A very good food and wine pairing this evening.
So glad we picked these wines (and others) from our visit last December. Wine Advocate summed up Ancient Peaks in a quote “keenly priced, high-quality wines that deserve to be better known”.
I hope this article provides you with an incentive to check out their gorgeous property and quality wines.
Sláinte,
Michael
2022 Starfield Vineyards and Winery Syrah with Slow Cooker Birria Tacos
Photo ©Michael Kelly
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The naming of the wines, especially their new labels starting with the 2023 vintages, highlight the history of region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
Photo from Starfield Vineyards
The wineries name Starfield refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This was sent to me as an advanced barrel sample as it is not released today. This wine was aged in 30% new French oak and 70% in neutral oak for 18 months. It is 14.5% alcohol with 269 cases produced. It is made with 97% Syrah and 3% Grenache. It will not be released until 2027 and pricing is expected at $60/bottle. Can hardly wait to taste this aged wine in 2027.
Photo ©Michael Kelly
This wine on the eyes was an inviting red brick color with medium viscosity. On the nose, soft and subdued fruit with violets waft into the senses, no slapping one in the face with dripping sweetness. Stoic and respectful best describes this wine on inspection. On the palate, the wine swirls with blackberry and black pepper. On the finish, minerality and freshly plowed earthen fields complement the fruit for a smooth and lasting sip.
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
Selected to pair this Syrah with one of our favorite wintertime foods, Slow Cooker Birria Tacos. The ingredients for the slow cooker included chuck roast (fat cut off), yellow onions, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, kosher salt and bay leaves. Two Flatiron Pepper Company mixtures were added to the sauce: Hatch Valley Green and Dark and Smoky.
Photo ©Michael Kelly
The beef pieces were first browned and then transferred to the slow cooker. The broth was then added covering the meat and slowly cooked for eight hours.
Each tortilla was fried and then the beef placed in each taco with freshly cut purple onions and shredded Monterey jack cheese. A side bowl with Birria sauce was for dipping!
One of our favorite and warm dishes as the evenings start to cool down with warmth and spiciness. The wine with its subdued fruit and earthiness was a great counterbalance for the dish. A very good food and wine pairing this evening.
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Cuda Ridge Wines Merlot With Pork Chops and New Spices
Photo ©Michael Kelly
Background
Larry Dino, owner and winemaker at Cuda Ridge, was beyond excited at getting the news that his 2022 Merlot got mentioned as being one of the thirteen favorite Merlots from around the world. To be mentioned in an article featuring Merlot wines from Bordeaux, Tuscany, Napa Valley, Santa Maria Valley and Washington and some running up to $1,000 a bottle is some accomplishment and recognition.
Photo from Cuda Ridge Wines
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo from https://film-grab.com/2013/11/21/sideways/
Paul Giamatti, the actor in the iconic movie “Sideways” playing the role as Miles and his disdain of Merlot almost killed this wondrous grape varietal in California. Even after two decades with Paul’s comments, Merlot is slowly recovering from his disparaging comments on the varietal. His classic comments ranging from “No, if anyone orders Merlot, I’m leaving” to “I am NOT drinking any ####### Merlot!” only begins to frame the movie.
Photo ©Michael Kelly with Pinot Noir grapes in background
A great book that just came out called “Sideways Uncorked” by Kirk and Mira Advani Honeycutt recaps the Merlot saga as well as the rise of Pinot Noir. Many did not understand the significance of the end of the movie with Miles saving a bottle of Chateau Cheval Blanc, a blend of Merlot and Cabernet Franc that he was saving for a special occasion! He ended the movie confirming his love of Merlot!!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a deep purple and magenta color with a medium-heavy viscosity. This is no ordinary Merlot upon first glance! This would have made even Miles take pause and notice! Once the cork was popped, the strong aromas of plums and blackberries rushed into the senses hinting as what was to come! This mystery dark wine with beautiful aromas once in your mouth only begins to tell the story of this varietal by Cuda Ridge Wines. The dark plum flavor along with blackberries co-mingled happily like an Irish jig on the palate. On the palate, one is struck with the boldness, jammy (not sweet but texturally) and a chewy quality of the wine. On the finish, black pepper counterbalanced by a note of vanilla with subtle tannins in the background, provide an enduring conclusion to each sip.
The wine comes from the eastern portion of Livermore with the majority (90%) being Thatcher Bay vineyards where the cooling afternoon winds provide an overall warm climate. Larry adds 7% Smith Ranch vineyard Petit Verdot and 3% White Cat vineyard Cabernet Sauvignon to make this elegant wine. Barrel treatment is 90% French oak with 44% being new and 10% American oak barrels. The wine is in barrels for 19 months. Now the newsflash – it is listed at $40/bottle and comes in at 14% alcohol with only 220 cases produced.
This wine just made my annual Best Wines Tasted in 2025 for the quality and value in the category up to $51.
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
Adding to our wintertime “comfort foods” we decided on very thick pork chops tonight, approximately 2 ½” thick. First a spice rub coated the two pieces with ingredients of brown sugar, garlic powder, onion powder, Italian seasoning, sea salt, black pepper and chopped parsley. Tonight, two new spices from Flatiron Pepper Company were added to the rub mix; one being the Dark and Smokey (chipotle, ancho and habanero peppers) and Hatch Valley Green (Hatch green chili, jalapeno, habanero peppers). The characteristics of the spices are phenomenal with smokiness, sweet & savory tastes, citrus, intense heat and bright green chili flavor. The pork chops were first seared on the stove top and then baked in the oven.
Accompanied by sauteed asparagus, small red potatoes that were halved, then seasoned and roasted. A fresh garden salad was served with pepita seeds, cherry tomatoes, green onions and crumbled Blue cheese.
A winning combination of food and wine with its fruit, surrounded each bite of the spicy pork, cooling it down and it provided a great counterbalance to the dish.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon, Sauvignon Blanc and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
“Sideways Uncorked” by Kirk Honeycutt and Mira Advani Honeycutt