Livermore Valley Wine
2021 Cuda Ridge Wines Mélange d’ Amis – Blended with Friends and Enjoyed by All
Background
Photo ©Michael Kelly
The Mélange d’ Amis, which means blended by friends, is a Saint-Émilion style Cabernet Franc/Merlot blend. It is described as delightfully complex and elegant with various layers of fruit depending on the vintage. Each year the mix varies but the taste remains opulent. Their 2023 vintage won Best of Class and a Gold Medal at the International Cabernet Franc Competition (Blend Division) by both the Professional and People’s Choice Judges, Gold Medal at the SF Chronicle Wine Competition and 93 points from Wine Enthusiast.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Since its inception, this has always been one of my favorite wines. The blend makes an easy sipping wine as well as one to enjoy with food.
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 red bold fruits and floral scents rise to meet you. On the palate, a symphony of flavors dances merrily in the mouth with raspberry and strawberry for a delightful taste. Secondary flavors of pepper, spice and vanilla wrap up the flavor profile. At the finish, one experiences the multi-level structure of this wine and velvety tannins.
2021 vintage came in 14.5% alcohol and is made up with 63% White Cat Vineyard Cab Franc, 35% Thatcher Bay Merlot and 2% Smith Ranch Verdot. It was barrel aged in new French oak for 17 months. Only 49 cases were produced.
The 2023 vintage of Mélange d’ Amis is $65/bottle and consists of 50% White Cat Vineyard Cabernet Franc, 35% Thatcher Bay Vineyard Merlot, 5% White Cat Vineyard Cabernet Sauvignon, 5% White Cat Vineyard Malbec, and 5% Estate Petit Verdot 14.5% alcohol. Only 48 cases were produced.
Photo ©Michael Kelly
This wine most definitely will make my annual list of Best Wines tasted in 2026. Can’t wait to taste their current vintage!
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 marinated and seared tri-tip steak. Seared at 1500 degrees and served medium-rare. Accompanied by Mexican Street Corn consisting of sweet corn toasted in a skillet, chopped serrano peppers, orange bell pepper, green onions and goat cheese. Also, a chopped salad that included broccoli, cabbage, carrots, green onion, crispy corn, cornbread crumbles, lettuce and served with a creamy Elote dressing. The salad dressing was smoky and tangy and tied in with the corn and meat beautifully.
The Mélange d’ Amis with its fruit surrounded the seared meat with each succulent bite. The wine also provided a soothing respite with Street Corn and worked well with the salad. A very good food and wine pairing and will be repeated soon!
The Winery
Photo from Cuda Ridge Wines
Larry Dino, the winemaker at Cuda Ridge Wines and 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
2023 Wood Family Vineyards GSM and Mediterranean Chicken for an Enhanced Meal
Background on GSM
Photo ©Michael Kelly
GSM in the wine world stands for Grenache, Syrah, and Mourvèdre – three important grapes grown in the Côtes du Rhône region of France. Today, it is universally produced around the world. Why blend these three wines? The blend produces great complex red fruit flavors and is age worthy. Typically, GSM wines are bright, with in-your-face aromas of ripe fruit, sage, herbs and can range from smooth to edgy tannins. By changing the percentages of each varietal in the GSM, a winemaker can significantly change the flavor profile. By adding more Grenache, the lighter of the three grapes, the outcome will be a lighter wine. Adding more Syrah, the outcome is a stronger and bolder wine. Mourvèdre a strong grape varietal, is typically added in small amounts. The result of each winemakers’ blend, when a bright and fruity Grenache is blended with deep and peppery Syrah and Mourvèdre, is like an artist creating a masterpiece to their liking. GSM, with three distinctly different grapes, can run the gamut of coloring and flavor profiles.
Many have only tasted a weak GSM, while desired more flavor and written off the entire classification of GSM wines. One size does not fit all with GSM percentages varying from winemaker to winemaker.
As I was preparing the wine to go with this evening meal, I was thinking that I normally am not a fan of GSM wine from any winery. However, I opened it up and was so surprised! I could not have imagined that this wine would possess such an impactful flavor and spice. So now I believe GSM also stands for “Get Some More” wine!
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
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Immediately pouring the wine you are taken back with a semi-transparent magenta coloring with traces of purple and violet coloring and medium viscosity. On the nose and palate is where you are awakened to something beautiful and appealing. On the nose, pepper, strawberry, and blackberry waft into the senses. On the palate is where the “masterpiece is painted” with the soft and yet spicy berry notes from the Grenache, the dark fruit of the Syrah and coloring, tannins and earthy notes of the Mourvèdre. All of these components provide beautiful and compatible flavors of strawberry, blackberry, dark plum while still providing a bright fruit on the palate. The finish is long and satisfying with firm tannins and acidity which was surprisingly welcomed after the fruit, adding structure and complexity to a robust conclusion. One of the best GSM’s tasted in recent memory and Rhonda Wood’s winemaking strikes gold again!
This 2022 GSM will be available on May 2nd at their Q2 release party at the winery. This vintage blend is 57% Grenache, 35% Syrah and 8% Mourvèdre with 26 barrels being produced. The wine comes in at 14.6% alcohol. The grapes are from various site locations in Livermore.
This wine will also make my annual Best Wines tasted for 2026 in this year’s report.
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 wine this evening was chosen to go with a new recipe called Mediterranean Chicken. The ingredients included chicken breast, dried oregano, garlic powder, olive oil, minced garlic, dry white wine, halved cherry tomatoes, Kalamata olives, capers, fresh baby spinach and crumbled feta cheese. Accompanied by a fresh garden salad and wild brown rice. The refreshing Wood GSM helped to surround the flavorful entrée and yet still provide the spiciness of the wine as previously described. The savory and pepper notes of the GSM matched the herbaceous savory flavors of the chicken dish. A very good food and wine pairing.
Sláinte,
Michael Kelly
2022 CULMINATION Proprietary Red Wine Blend
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
So why this new label? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or aging considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for completely different selections and techniques producing some of the same varieties they produce at Wood Family Vineyards. Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings. Many new and exciting announcements will be forthcoming.
The CULMINATION blend wine will be released in early April. This is the second release of the CULMINATION blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across an exquisitely smooth wine with just the right edginess of tannins, this is one of them! The Wood Family Vineyards has produced consistently very good Cabernet Sauvignon wines, but this is on a different stratosphere of quality. In tasting and reviewing this wine, this is the pinnacle of wine making with Livermore Valley grapes. This wine once reviewed, in my opinion, will rate between 95 and 98 points!
First on the eyes a deep almost purple/blackish coloring and with medium-heavy viscosity. On the nose juicy black and red fruits fill up the olfactory senses immediately with an ethereal aroma of blackberries and black cherries. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with blueberries and blackberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with a robust taste. Clove and French oak were also noted with a faint tinge of vanilla. On the extremely long finish, oak and soft new leather rounded out the tasting experience with exquisite tannins. The tannins entered the palate with texture and some jaggedness, then once fully appreciated, became soft and embracing. It reminded me of the adage, Spring coming in as roaring lion and leaves like a docile lamb! This wine is for serious and discerning imbibers of Cabernet Sauvignon.
Photo ©Michael Kelly
For the 2022 Culmination Red Wine only 58 cases were produced. It is 70% Cabernet Sauvignon from two different vineyards, 20% Cabernet Franc and 10% Merlot. It will retail for $100/bottle and it came in at 14.4% alcohol. The barrel treatment was for 34 months in French oak barrels.
One of the unique characteristics of this wine will be its ability to be aged 15 years in my opinion with strong fruit and firm tannins. This wine will make my annual Best Wines tasted in 2026 without hesitation.
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 seasoned and then seared filet mignon steak. The filet was barbequed to medium rare. Accompanied by a baked Yukon Gold potato, Brussel sprouts drizzled with Balsamic glaze and a fresh garden salad.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
Sláinte,
Michael
2025 Townsend Ranch Cabernet Pfeffer Blanc Reserve – Yes the First One Ever Produced in the World!
Photo ©Michael Kelly
Background
This is the statement from winemaker and proprietor Steve Ziganti of 3 Steves in Livermore, California. I would like to begin with the uniqueness and scarcity of this grape varietal as a red wine. It is not even listed in the most recent California Grape Crush Report put out by California Dept of Food and Agriculture. In research, it is estimated that somewhere between 10-15 acres are planted in California. Those acres are primarily located in San Benito County specifically Cienega Valley. The main producers of red Cabernet Pfeffer are Stirm Wine Co, Enz Vineyards and a few others. Now welcome 3 Steves putting yet another twist and the only ones making a Blanc version.
Cabernet Pfeffer flavor profile characteristics are light, peppery, with high acidity and beautiful red fruit notes. One of the standalone red fruit notes is cranberry. It is often referred to as being more in line with Nebbiolo with its full perfume. Originally from northeastern France and the cuttings here in the USA date back to mid-1800’s. The name comes from William Pfeffer who brought over a cutting from Bordeaux called Mourtaou. He cultivated the vines about San Benito County. When phylloxera wiped out Mourtaou in Bordeaux, the grape was known as Cabernet Pfeffer in the USA.
Steve Ziganti has used this red grape varietal in the past and currently in making his 3 Cab’s, a mixture of Cabernet Pfeffer, Cabernet Franc and Cabernet Sauvignon Rosé. That will be a review in the future.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Livermore Valley has recently undertaken a strategic direction to focus on Cabernet Franc and Sauvignon Blanc wine varietals. 3 Steves Winery has also joined this effort. Beyond the Cabernet Franc movement Steve Ziganti has been producing his 3-Cab’s Rosé blend for a few years. He took a bold risk to graft his Cabernet Sauvignon with Cabernet Pfeffer on two acres of his vineyard in eastern Livermore (a warm area). Having used the Cabernet Pfeffer previously, he wanted to capture the essence of the grape in a Blanc mode by itself being 100%.
To show the exquisite and rarity of this offering, he used the Townsend Ranch label set aside as the reserve offering. Townsend Ranch comes from a 2,000-acre ranch from the 1800’s which part of his current property resides on. Ironically and perhaps funny, there was no Townsend family involved in the name, but instead it referred to as “Towns End” being out a way from the center of Livermore.
The Townsend Ranch series includes Sangiovese that received Best of Class and Chardonnay that won Double Gold at the SF Chronicle Wine Competition.
Photo ©Michael Kelly
The wine best served in a Pinot Noir glass or full bowl standard wine glass, allows the aromatics to waft gently into the senses. While on the eye a subdued and almost muted light yellow, yet the viscosity is medium-heavy in the glass. On the nose, the aromatics of white pepper, roses with strawberries are dominant. On the palate is where the experience comes alive with pine and green tea. The key, unbeknownst to me before tasting was the strong pomegranate flavors, a combination of savory and a bit bitter at the same time. This is muted by the cherry, raspberry and cranberry fruits with each sip. The finish provided a slight minerality, yet all combined to provide a lasting and flavorful sip.
The grapes were whole cluster pressed, fermented in stainless steel and then aged approximately 4 months in neutral white oak barrels. The wine comes in at 13.3% alcohol. The wine is projected to sell for $65/bottle and only 120 cases were produced. The release date is scheduled for April, 2026.
Photo ©Michael Kelly
This wine was chosen to go with seasoned roasted pork tenderloin this evening. Serendipitously, the wine and food pairing was chosen without first tasting the wine. It turned out to be spot on with a new recipe. This dish was herb encrusted pork tender with the following: olive oil, minced garlic, fresh rosemary finely chopped, fresh thyme leaves, fresh sage finely chopped, fresh oregano, Dijon mustard, kosher salt, white pepper and black pepper. The pomegranate Jus drizzled on the pork when served included pomegranate juice (unsweetened), chicken stock, dry red wine (used Cabernet Franc), honey, balsamic vinegar, unsalted butter and salt/pepper to taste. Garnished with pomegranate arils and thyme leaves. Accompanied by white rice and sautéed halved Brussel sprouts drizzled with Balsamic vinegar.
Having no “a priori” knowledge of the taste of the wine or the new food dish you could not have asked for a better pairing. A very congenial meal this evening with the pomegranate tastes both in the wine and meal.
The Winery
Photo from 3 Steves Winery website
3 Steves started with three friends ironically with the first name Steve. They received their license in early 2010. For several years they made their wines at a custom-crush facility which worked well, but they dreamed of owning their own winery and vineyard one day having responsibility from soil to bottle. In 2013, they opened our doors for the first time at 5700 Greenville Road in Livermore! I can remember visiting the winery during their first week of operation. Today Alex Wolfe is the head winemaker.
Photo from 3 Steves Winery website
Since that time various changes have occurred, but the one steadfast motto is commitment to quality. They have won many awards including SF Chronicle Best Red Wine of Show (Ancient Vine Zinfandel), Tri-Valley Conservancy Uncorked Wine Competition (Best White Wine of Show), International Cabernet Franc Wine Competition (Cabernet Franc and 3-Cabs Rosé) and a lot more, too numerous to list all here. Their awards have included Sauvignon Blanc, Merlot, Chardonnay and other varieties.
Sláinte,
Michael Kelly
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
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
2023 Wood Family Vineyards “Hot Lips” Sparkling Blanc de Blanc
Photo ©Michael Kelly
Background and Fun Facts on Sparkling & Champagne Wines
This will be the first release of sparkling wine using 100% Chardonnay grapes from Wood Family Vineyards. There is so much more behind simply “bubbles” in the glass with sparkling wines!
Photo ©Michael Kelly
Another fun fact is that in a flute of sparkling wine there are approximately one million bubbles.
Photo ©Michael Kelly
Do you know what the metal cage on sparkling wine is called and why it is used? A muselet (French: [myz. le]) is a wire cage that fits over the cork of a bottle of champagne, sparkling wine or beer to prevent the cork from emerging under the pressure of the carbonated contents. The pressure inside a bottle of bubbly is typically somewhere between 70 and 90 pounds per square inch or twice the pressure of a typical car tire! The muselet is an added method of security to keep the cork in place.
The basic three categories of Champagne/Sparkling wine are:
Blanc de Blanc-made exclusively from white grapes
Blanc de Noirs-made exclusively from black grapes like Pinot Noir and Pinot Meunier.
Rosé– adding a small amount of red wine or by leaving the red grape skins with juice during pressing.
Photo ©Michael Kelly
To help give a perspective on sugar levels for Champagne or Sparkling wines, here are the basic categories, going from sweet to dry based on dosage of sugar added:
• Doux: 50 or more grams of sugar added per liter. Outrageously sweet.
• Demi-Sec: 32 to 50 grams of sugar. Still sweet but showing some traction in the market.
• Sec: “Sec” in French means dry. But dry here indicates a medium sweet sparking of 17 to 32 grams of sugar per liter.
• Extra Sec: Meaning “Extra Dry” which is less sweet than Sec wine with 12 to 17 grams of sugar per liter.
• Brut: Up to 12 grams of sugar added. This leads to a balance of flavor and acidity. A bit more rounded than Extra Brut. This is one of the more popular levels of Champagne for consumers.
• Extra Brut: With fewer than 6 grams of sugar, this will produce higher acid and accentuate the carbonation.
• Brut Nature: With no sugar added (less than 3 grams), not common but a way for the winemaker to allow the quintessential nature of the Sparkling wine. This will provide strong minerality and high acidity.
Some key and common terms used in Sparkling and Champagne production:
Méthode Traditionelle – Two separate alcoholic fermentations are involved in the production of Champagne. The first is primary fermentation that occurs in stainless steel vats or oak barrels. The second fermentation takes place in the bottle prompted by the addition of a mixture of sugar and yeast that produces bubbles.
Liqueur de tirage – This mixture of wine, sugar and yeast added to still wine promotes a secondary fermentation in sparkling wine production.
Riddling – This involves moving the bottle very slowly from a horizontal to an inverted vertical position in order to dislodge the yeast sediment which slides down the side of the bottle, collecting in the plastic insert under the crown cap.
Disgorgement – When the crown cap seal is removed, the pressure created by the dissolved CO2 ejects the frozen wine, taking the sediment and plastic insert with it.
Liqueur d’expedition – This is a mix of wine and sugar used to make the final adjustment to the sweetness of sparkling wine prior to corking.
Dosage – This is an adjustment of the sugar level in Champagne and other sparkling wines by the addition of liqueur d’expedition.
Zero Dosage (Brut Nature) – No dosage (sugar) is added.
This 2023 “Hot Lips” Sparkling uses Methode Champenoise (traditional) and uses no additional dosage of sugar.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is called Blanc de Blanc Sparkling meaning it uses only Chardonnay grapes. Most traditional Champagnes, greater than 95%, use three grapes in France: Chardonnay, Pinot Noir and Pinot Meunier. Some additional grape varieties are allowed such as Arbane, Petit Meslier, Pinot Blanc, Voltis and Pinot Gris.
Photo ©Michael Kelly
This wine using only 100% Chardonnay is a little one dimensional yet still tasty with their exquisite and fan favorite Chardonnay grapes with 30% coming from Block 12 at Kaltoff Common in Livermore and 70% from Wisner vineyard. Many of the key characteristics of their exquisite Chardonnay carry to the sparkling wine. Noticeable is the coloring of a bright and light golden color. On the nose, green apple with a light brioche came through wonderfully. On the palate a softer and milder Chardonnay tastes of almond and soft yellow fruit. The bubbles provided an uplifting and spring freshness.
The sparkling will be release at their “Bottomless Bubbles and Bunch” on November 2nd with two seatings and at their Fourth Quarter Release Party November 22nd and 23rd. The price will be $50/bottle.
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
And
Photo ©Michael Kelly
Two charcuterie plates were served with the sparkling Blanc de Blac this late afternoon/evening. They included some nutty cheese like aged Gouda, Brie and others along with crackers, salami, nuts and cranberries. All were served to highlight the wine and not overpower the delicate taste.
Personally, I think this sparkling necessitates a careful and purposed choice of foods to bring forth the quality of the wine, so the food will not overpower it.
Sláinte,
Michael Kelly
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
2023 Wood Family Chardonnay – A Great Vintage!
Photo ©Michael Kelly
Background
Rhonda Wood has been producing awarded Chardonnay for at least 7 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 during the year for the same amount of time. Over the last 7 years, as a testimony to her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting, while a thread of flavors are 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.
Photo ©Michael Kelly
I have called in the past Wood Family Vineyards Chardonnay the “Utility Player of Wines” as it goes so well with so many dishes. In reviewing stories, I have written about this Chardonnay food pairings dishes have included: Asian chicken wraps, swordfish, seared Ahi tuna, baked stuff 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.
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 creamy 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 were present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both 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 as pronounced, yet the wine encapsulated the mouth with a spring freshness.
Photo ©Michael Kelly
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These two 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 sells for $36/bottle and comes in just slightly higher alcohol than 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition.
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 of a gamble this evening, pairing the wine with chicken stir fry with Udon noodles. Ingredients included broccoli and topped with slices of green onions. I was a bit concerned that the Udon spicy sauce would be too much for the Chardonnay. The Wood Chardonnay was a perfect match for the food. The honeydew melon, along with the lemon zest and brioche in the wine was both simpatico and a little polarizing, to make each bite delightful. Just added one more dish to the mix for this lovely Wood Family Chardonnay!
The Winery
Photo from Wood Family Vineyards
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
2023 CULMINATION Cabernet Franc a Cut Above and for Discerning Cab Franc Drinkers!
Photo ©Michael Kelly
Background
The word culmination is defined by the “end point or final stage of something you’ve been working toward or something that’s been building up”. Synonyms are apex, climax, peak, pinnacle, summit or zenith. Wood Family Vineyards, having made dozens upon dozens of award-winning wines, decided to launch a second label in 2024. The second label is the culmination of intense understanding of the vineyard management, grape harvesting, production techniques, barrel choices and wines their customers desired. Simply stated the culmination of decades of intense knowledge and experience was more than appropriate to call the new label CULMINATION!
Photo ©Michael Kelly
So why this new label and offering? Often a second label is the function of selecting grapes from a particular row in the vineyard, special barrels, pricing profiling or aging considerations. From conversations with Harrison Wood VP and Rhonda Wood the winemaker, the second label is much more than augmenting their current production. The CULMINATION label is reserved for a complete selection process and techniques producing some of the same varieties they produce at Wood Family Vineyards with extraordinary attention to detail. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard.
The previous CULMINATION Cabernet Franc came from two different vineyards. This year all the grapes were harvested from their estate vineyard.
Their intention is to introduce an elevated experience beyond their current offering and tasting room enjoyment. The CULMINATION wines will be targeted at wine connoisseurs and those wanting a more intimate experience with possible food pairings like their sunset dinners with CULMINATION WINES this year, called the CULMINATION Experience in the vineyard that was recently held.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier, this wine is from their estate vineyard in Livermore. 82% came from their original vineyard One Oak and the remaining 18% came from their second planting on their estate. The 2023 Cabernet Franc provides a truly remarkable flavor profile of Old-World verses California Cabernet Franc meeting. Many California Cabernet Franc wines are dark, robust, bold and earthy. French Cabernet Franc wines are typically elegant with softer, silker tannins. CULMINATION Cabernet Franc pulls these two contrasting flavor profiles and presents them united in the same bottle. A great analogy for this wine is a gymnast on a balance beam requiring both grace and strength in a routine.
Photo ©Michael Kelly
On the eyes the core center of the glass being an enticing dark color and medium viscosity. On the nose, violets and dark fruits waft into the senses. I did notice that having left it open for an hour, more aromas were present. On the palate, here the gymnast analogy comes into play with not brutish force stating “take notice of me” but underlying structure and finesse coming into play. Dark fruit of raspberries and blackberries with a tinge of blueberries developed a full and complete play in the mouth. The finish was intriguing with initially soft and rounded tannins then developing into robust and stately tannins. There was also a flinty and minerality presence at the conclusion. The wine really is a food companion wine with its strong tannins. This wine is for serious and discerning imbibers of Cabernet Franc. This is your California Cabernet Franc without training wheels!
At the 6th Annual International Cabernet Franc Competition, their initial 2022 CULMINATION Cabernet Franc took a Gold Medal from the Professional Judges.
For the 2023 Culmination Cabernet Franc only 150 cases were produced. It is scheduled to be released in December 2025 at $80/bottle and at 14% alcohol.
The barrel treatment was 32% new French oak and most of the balance used French oak. It was aged in barrels for 19 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
This wine just made my annual list of Best Wines Tasted for 2025 with its fruit and robust tannins hitting my precise target!
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 seared and BBQ’ed filet mignons to medium rare and topped with Blue Cheese, butter and chive dollop. Accompanied by sliced Russet potato wedges, seasoned and baked with Parmesan cheese. Also sauteed mushrooms and steamed broccoli. The food and wine pairing were excellent with the full dark fruit of the wine enveloping the meat and tannins cutting through the rich meat. The strong tannins stood up to the meat and the mushrooms enhanced the earthiness; a key characteristic found in Cabernet Franc.
I look forward to tasting it again at the formal release in December 2025.
Sláinte,
Michael