red-wine
2025 CabFranc Masters – Cabernet Franc Food & Wine Pairing Seminar
While attending the various events last weekend, one of the outstanding sessions was called the Versatile Franc Food & Wine Pairing Seminar put on by Sommelier Jason Santos and Chef Charlie Paladin Wayne of Cass Event Center.
When doing my food and wine pairing for my website, I always quote Andre Simon that “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”. Every wine brings out the best in food and food brings out the best in wine! While some wines can be fully enjoyed by themselves, more often food heightens the experience. There are two distinct methodologies that I and chef, Susan my wife, have used for years. Jason highlighted and emphasized both during the presentation. They are Congruent meaning that the two are in balance and sympatico with each other. This is more akin to a peaceful accord between the food and wine sharing similar flavors or compounds. The other method is Contrasting. This is where a counterbalance effect takes place, more of a Yin-Yang effect, which showcases the opulence in the wine or the exotic flavors in the food.
The key in any food and wine pairing is to taste the food and take a sip of the wine. Repeat and repeat for three times to get the full effect to determine the symbiotic relationship between the two or does one intensify the experience of the other? A great food and wine pairing will result in being the two together are greater than the sum of the parts.
Jason broke down both the wine and food portions into the following categories:
Wine Food
Acidity Sweet
Tannins Sour
Alcohol Salty
Residual Sugar Bitter
“Dominate Flavors” Unami, Spicy
From there were treated to five wines and five foods. The idea was to pair the wines and food to find both a congruent and contrasting pairing. The wines were blindly tasted not knowing who the vintner was, but a full description of the food was given. All were Cabernet Franc or a Cabernet Franc blend. Then, if possible, use the flavor map to highlight the results.
Photo ©Michael Kelly
First up was a crostini with Taleggio cheese and roasted grapes. The toasted bread adds a touch of bitterness, balancing the richness of the cheese and sweet-sour nature of the of the roasted grapes. The sweetness in the dish can accentuate the acidity of the wine.
Photo ©Michael Kelly
The next pairing was a roasted chicken with Portobello mushroom & farro. The description of loads of brown rice and the mushrooms provided earthy flavors for this dish, making it rich. The earthiness of the dish drives the wine choice – be it to compliment or to contrast it.
Photo ©Michael Kelly
The third pairing was personally my favorite a Bee Bim Bop – Kimchi pork roll. While generally consisting of rice, carrots, spinach, soybean sprouts, mushrooms, Korean radish and Gochujang. The details were not fully given but I am working on them and will update this article when I receive them. The outside was coated with an incredible flavor. Some recipes can have up to 30 ingredients.
Photo ©Michael Kelly
Next up was a seared lamb with dark cherries and Dijon. The description was that lamb’s gamey-fatty nature coupled beautifully with the cherries and mustard that counterbalanced the protein. The cherries serve to enhance the dish complimenting the gaminess of the lamb and the mission was to look for a wine that provided a similar experience. After all the tastings were completed, this was the crowd favorite by a show of hands!
Photo ©Michael Kelly
The final food pairing was a chocolate and salted caramel truffle. Bitter dark chocolate notes were quickly mellowed by the sweetness of the caramel, then the lightly salted offering perked up the taste buds. Desserts with “dry wines” are generally more difficult but following the bitterness of the chocolate one can generally find a complimentary wine. This was so rich and decadent!
Photo ©Michael Kelly
The five wines used were revealed at the conclusion as:
Photo ©Michael Kelly
#1 – 2021 Adeleida Cabernet Franc, Signature “Viking Estate” – 100% Cab Franc
#2 – 2022 Brecon Estate Cabernet Franc, 82% Cab Franc, 9% Cab Sauvignon and small percentages of Petit Verdot, Tannat, Syrah and Malbec.
#3 – 2022 J. Lohr Vineyards and Wines, Cuvee St E, 69% Cabernet Franc, 26% Cab Sauvignon and 5% Malbec
#4 – 2017 Justin Vineyards & Wines Justification, 65% Cabernet Franc and 35% Merlot
#5 – 2022 LXV Wines Reserve Cabernet Franc being 100% Cabernet Franc
Trying different wines with the five foods presented provided a great opportunity to find one or two which either complimented or contrasted beautifully with the foods.
My personal rule of thumb when trying different wines is to rely on my memory of what the wine tasted like from a prior experience and select one that should work. But as with all good plans sometimes it doesn’t necessarily work out that way. This is where one of my favorite anonymous quotes comes into play that I fully endorse “Adventure may hurt you, but monotony will kill you”. Experiment and don’t always go with the conventional thinking on wine and food pairings. And worse case, you can open another bottle wine!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
#CabFrancMasters
2022 Meso Cabernet Franc by LXV Wines – Dark, Alluring, Poetic and Intense
Photo from LXV Wines Website
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
There is a fine line between poetry and wine. Add the rich and proud heritage of Indian culture, the descriptions become intertwined. When thinking about Indian poetry it conjures up rich imagery and philosophical depth. Adding a lyrical poetry element and you have an appropriate description of this wine!
Photo ©Michael Kelly
First, Meso refers to mesoclimate for a specific vineyard site influenced by elevation, proximity to water and land gaps. It is between the larger macroclimate (region) and smaller microclimate (specific area within a vineyard). The 2022 Meso by LXV Wines Cabernet Franc is 100% Cabernet Franc. It comes from the Willow Creek District of the Paso Robles AVA. It was aged in 50% new French oak barrels (Quintessence Montpensier and Darnajou) and 50% used French oak.
Photo ©Michael Kelly
First on the eyes the almost black coloring of deep rich fruits entices one to partake of this elixir. Once the aromas waft from the glass, one is excited beyond ordinary expectations like a child on Christmas morning. On the palate, blackberry, ripe plum and soft vanilla pipe tobacco swirl about in the mouth. LXV Meso is all about textural experience and this on the palate exemplifies this with both sharp and embracing tannins. Counterbalanced with the concentrated and lively fruit. The long-lasting finish provides that rhythmic and lyrical enticement mentioned earlier with the similarity to poetry.
It is 100% Cabernet Franc and lists at $150/bottle. This year at the 6th Annual International Cabernet Franc Wine Competition it received scores of Gold and Double Gold from two different sets of judges. One of the more enticing and rich Cabernet Franc wines tasted. It will make my annual Best Wines tasted 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
Photo ©Michael Kelly
Paired this evening with a beef filet mignon. Seasoned, seared and then BBQ’ed to medium rare. Danish Blue cheese crumbles topped off the steak. Accompanied by roasted potatoes with fresh grated Parmesan cheese and garlic French bread. Also, a fresh garden salad with Danish Blue cheese, fresh Roma tomatoes and green onions. The tannins cut through the tender meat and provided a perfect food and wine pairing.
The Winery and Wine Tasting Experience
LXV provides a unique tasting experience. So much so that they were rated one of the Top 10 tasting experiences as rated by USA Today. LXV, besides holding regular wine tasting, provide an optional spice pairing. The spice pairings are far reaching with Peruvian, Mystic Orient, Smolder Notes, Turkish Shores, Shmeli Suneli and many more spice packets. One is whisked away with their proprietary blends to capture the adventures of different cultures and culinary treats.
Photo of Neeta Mittal from their website
The idea of exotic spices started with Neeta’s mother in a town south of Mumbai. Her mother would regularly visit the spice markets to purchase fragrant herbs and spices to go with their handmade Tandoori Masala. One of the goals of spice tasting is to open the confined discussion of pH and acidity of wine to a broad horizon of international flavors.
Today they offer besides a variety of “Bordeaux influenced wines”, others like Sangiovese, Nebbiolo, Syrah and many more. For more information you can read a previously published story:
Sláinte,
Michael
2022 Selin Cellars Cabernet Franc – Double Gold Winner at SF Chronicle Competition
Photo ©Michael Kelly
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First when pouring the wine into the glass, I was caught off guard as to the depth and dark coloring of this Cabernet Franc. It also possessed a very heavy viscosity. That was just the beginning! On the nose, a soft violet fragrance and dark fruit waft upward into the olfactory senses. On the palate a delightful and surprisingly far reaching range of bold blackberry, almost jammy but not sweet, coupled with new soft leather and mild pipe tobacco greeted and coated the mouth. Absent was the pyrazine characteristic often found in Cabernet Franc wine. Another surprise then hit you and it was the tannins and acidity coating the mouth from tooth to tooth to the roof of the mouth. Not typical of a Cabernet Franc to have such griping tannins, but not offensive as they were kept in check with the beautiful caressing fruit. The finish was extremely long lasting with a minerality/earthiness beckoning yet another sip. This Cabernet Franc showed its pedigree as an award-winning wine from popping the cork, to the last sip.
The wine is aged 18 months in a combination of 100% new French and Hungarian barrels. The wine comes in at 14.8% alcohol and one to secure! It made my annual list of Best Wines Tasted for 2025
The Winery and Background
Pete Selin, owner and winemaker of Selin Cellars, had spent many years appreciating and tasting wines from various regions. After retiring from high tech in Silicon Valley he moved to Sonoma Valley. He felt right at home in Sonoma with the boutique, hands-on style of wines. A solid friendship developed with Chris Taddei of Taddei Family Wines and today they consider themselves “brothers”. Chris and Pete work together making wines for both wineries and share a tasting room at 7726 Bell Road in Windsor, California. It is here that Pete and Chris also produce their wines. Selin Cellars was established in 2019. Today Selin Cellars produces about 400 cases annually, Pete will cap out his production at no more than 1,000 cases in the future.
Pete sources his grapes from the following hand selected vineyards:
Cabernet Franc – Burnett Vineyards, Barrie Vineyard, Chalk Hill
Puccini Ranch – Alicante Bouschet, Petite Syrah, Zinfandel
Jenks Vineyard – Chardonnay (along the Russian River)
Sláinte,
Michael
2020 Cuda Ridge Wines Cabernet Franc – A Very Smooth Enjoyable Wine
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
The Cabernet Franc is part of Larry Dino’s (winemaker/owner) Bordeaux Collection. This 2020 Cabernet Franc showed some “old world characteristics” as well as unique Livermore Valley traits.
Photo ©Michael Kelly
The coloring of this wine was dark and alluring with a medium heavy viscosity. On the nose, blueberry, cherry, and a hint of plum and floral notes abounded. On the palate, this mellow Cabernet Franc tannins were subdued with roundness. In the mouth, the blueberries and dark cherry were prominent along with a modicum of black pepper and sage qualities. Soft leather, a dry rockiness and sweet pipe tobacco lingered to make the finish long lasting and inquisitive. A particularly good wine to drink with food or smooth enough to enjoy by itself. It originally sold for $41/bottle. This wine came in at 14.2% alcohol.
Subsequent Cabernet Franc wines by Cuda Ridge Wines have won Gold and Double Gold awards. Today’s current vintage is 2022 and received 91 points from Wine Enthusiast and sells for $45/bottle.
The Winery
Photo ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines. A key point is that they produce a full range of 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 owner & winemaker has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from one hundred to 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
2022 Langtry Petite Sirah from Guenoc Valley
The Winery
Photo from Langtry Facebook
Have not visited the winery located in Middletown, in Lake County just north of Napa Valley. The land was purchased in 1888 by Lillie Langtry who was a famous actress and socialite during the 19th century. The purchase was for 4,200 acres that would become Langtry Farms.
Today they produce various red wines such as Petit Verdot, Merlot, Cabernet Sauvignon, a Proprietary Red blend, Bourbon Barrel Petite Sirah and of course Petite Sirah. They also have two dessert wines and a Sparkling Brut Rose. Their white wines consist of Sauvignon Blanc, Chardonnay and Viognier. Most of their wines are rated from 90 to 93 points from Wine Enthusiast.
Today they practice sustainable farming (Lodi Rules Certification) and a host of environmentally friendly and rigorous practices including water management, water recycling, weed control, cover crop, composting and drip irrigation. These practices cover their 2,000 acres of vineyards.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a beautiful purple hue on the edge of the glass and deep dark coloring. On the nose, an arrangement of juicy black fruits arises up to greet the senses. On the palate, luscious blueberries infused with the blackberry provide an opulent elixir. The rich fruits are counterbalanced with an earthiness and black licorice. On the finish pronounced tannins, yet rounded and velvety finish each sip. Serpentine Meadow vineyard is the source of their Petite Sirah and is known for producing robust and complex characteristics. The wine sells for $42/bottle. The lone Blue Bent Oak is a drawing of one that sits on the property that is 300 years old showing their determination to produce sustainably farmed wine of distinction.
The overall impression was the wine offered some unique characteristics of their terroir and provided layers of enjoyment. Especially noteworthy was the initial tannins coming on strong and finish ultra smooth.
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 to pair this evening with a 24-hour marinated and then seared tri tip steak. We had tried this marinate a short time back with another cut of meat and decided to give it a try this evening. 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. Additional marinade sauce was prepared to drizzle on the meat when served. Accompanied by a twice baked potato with chives and cheddar cheese. The wine provided enough tannins and boldness to easily cut through the meat and with its fruit guided each seared piece of beef in the mouth. A very nice food and wine pairing.
Sláinte,
Michael
2022 Wood Family Vineyards “Big Wood” Zinfandel
Photo ©Michael Kelly
The Winery
Rhonda Wood’s previous vintage inspired me to reconnect with Zinfandel. Now her 2022 is even more enticing! 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
Picture from Wood Family Vineyard, Rhonda and Harrison Wood
Her awards are extensive and too numerous to list here in this article. Check out their website at the bottom of this article.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine will be released on February 1st, 2025. A beautiful expression of Zinfandel that is somewhere between an “Amador bomb” and a reserved varietal from Dry Creek area in Sonoma. First on the eyes a medium dark purple and magenta coloring yet semi-translucent on the rim with a medium body. On the nose, luscious blackberry, anise and pepper. On the palate this Zinfandel possesses an abundance of fruit, semi-sweet, but more like preserves of blackberry, plums and boysenberry. Mouth-filling with rich discernable textures provides layers of enjoyment. On the finish the spices leap merrily in the mouth with cinnamon and nutmeg with a tinge of roasted dark coffee and dark chocolate. The tannins are initially present in the mouth but as the wine opens, they dissipate into the background as round and warmly embracing.
The “Big Wood” Zinfandel is higher in alcohol than the 2021 as the 2022 being 16.7% and is a bold and full body wine. This wine is 95% Zinfandel grapes from three Livermore vineyards with 5% Petite Sirah. The high natural acidity pairs well with red sauce dishes, mushrooms, pork, lamb and various cheeses. This was aged 18 months in 23.6% new American oak barrels and 1.4% new Hungarian oak barrels. The balance of barrel treatment being neutral or once used. 870 cases were produced and will be listed released at $42/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
Pulled this wine tonight to go with Bratwurst sausages of smoked gouda and jalapeño peppers. Accompanied by sliced roasted small potatoes, steamed broccoli and a fresh garden salad. The food and wine pairing were wonderful together as the bold and fruity flavor of the wine contrasted nicely with the heat of the jalapeno peppers and welcomed the smoky gouda.
Photo ©Michael Kelly
We have paired the Bratwurst sausages with other wine varietals in the past, but this may be our favorite going forward!
Sláinte,
Michael
2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon – A Versatile Wine
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Wood Family Vineyards “VIVA” Cabernet Sauvignon is a great and versatile wine. It falls between some of the stellar Napa Cabernet Sauvignon (and now Wood Family Culmination Cabernet Sauvignon) and many commercial & grocery store daily wines! There are days where a big and bold Cabernet along with mouth puckering tannins is too much to have as a standalone wine. Conversely a “milk toast” commercial/grocery store Cabernet doesn’t provide enough fruit, balance and tannins to be enjoyed with a hearty steak. Now the solution appears with “VIVA” Cabernet Sauvignon by Wood Family Vineyards. This wine is mellow enough to enjoy by itself but can also packs enough punch to go with a meal.
Thus, the versality with the “VIVA” Cabernet Sauvignon. For those occasions where a softer, more refined and gentler Cabernet Sauvignon is required this Wood Family Vineyards “VIVA” Cabernet Sauvignon is spot on! Rhonda Wood does make your bigger and heartier Cabernet Sauvignon’s (“Especial”, “Clone 30”, “Woody’s Cab” and now “Culmination) for those characteristics and for heavy food and wine pairings. She calls those Cabernets “fork & knife Cabernets”. I call them “chewy Cabernets”. Each has its place and now “VIVA” provides a perfect mid-point Cabernet for the wine aficionado.
Photo ©Michael Kelly
On the eyes a deep and bright purple and maroon color stands out in the glass with a medium viscosity. On the nose aromas of cherries and flowers waft gently into the senses. I have stated this before and it is again true for the 2022 vintage, that on the palate this wine cuddles up like a down comforter on a cool winter evening. While tannins are present, they are absent of harshness or overwhelming oak layers upon layers to debunk. Vanilla, cranberry, raspberry and a hint of blueberry swarms about to provide a compelling wine to sip and enjoy. The finish is medium length and harmonious. Alcohol percentage is 14.3% and aged in French oak with 14 barrels being produced.
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
For dinner tonight after some research on a pan-fried thick pork chop, a soft California Cabernet Sauvignon was listed. While never paired a pork chop with a Cabernet Sauvignon decided to give it a go! The thick 1 ½” pork chop was pre-soaked in a brine solution consisting of salt, water, peppercorns, garlic and red pepper flakes. This made the meat extremely moist.
It then was patted dry, seasoned with black pepper, minced garlic, sea salt and paprika pan fried and then baked. It was topped top with a cherry pepper sauce (not shown) and delicious. Accompanied by a baked Russet potato with chives and sautéed halved Brussel sprouts.
Having the cherry pepper sauce helped the food and wine blend nicely together. While each was great by itself, it is not a recommendation to follow having pork chops with Cabernet Sauvignon. A better choice would have been a GSM, Grenache, Petite Sirah, Sauvignon Blanc, etc.
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/
and their new and off the charts Culmination “Bordeaux style” Cabernet Sauvignon at:
Sláinte,
Michael
2012 Lineage Wine and a Christmas Holiday Dinner With Friends
Photo ©Michael Kelly
Background
Aristotle in his writings 2,372 years ago in his book on Metaphysics stated, “in the case of all things which have several parts and in which the totality is not, as it were, a mere heap, but the whole is something besides the parts”. Then Euclid with his mathematics approach from his book Elements, Common Notion, stated “The whole is greater than the part(s)”. So, it is the same with the 2012 Lineage Wine. I will explain in detail below.
The Wine Maker
Steven Kent Mirassou, as a 6th generation family winemaker has set high goals. He set as his pinnacle development to produce the best “Bordeaux style” wine California could produce. A lofty and perhaps extreme goal for one man in Livermore Valley. After many years as a successful winemaker at Steven Kent Winery, he decided to make 3 to 5 barrels a year of the absolute premier “Bordeaux style” wine. We just opened his 2012 vintage, which is the sixth of the Lineage releases. The blend which changes year to year based on flavor profiles, consisted of 72% Cabernet Sauvignon (Clones 30 & 7); 14% Cabernet Franc; 10% Merlot; 4% Petit Verdot.
Photo ©Michael Kelly
While blending is an “artistic” endeavor, Steven also is analytical in his pursuit of the perfect Bordeaux blend. Here is Steven’s write-up on why these varietals and clones were chosen. It is like an artist mixing paint colors for the right shading and expression of a painting.
“Cabernet Sauvignon, Clone 30: Dark cherry and cassis flavors, fine-grained tannins and acidity. Less opulent but more age worthy than Clone 4.
Cabernet Franc: Not as “big” as CS but with more finesse and an aromatic palate of sandalwood and chocolate. Acidity is the watchword of this variety. Its acid-based red fruit flavors marry well with the darker more tannic Cabernet Sauvignon to enliven and length Lineage’s finish.
Petit Verdot: Contributes tannin, color, and grapey aromas and flavors of violet and black fruit. This variety helps to build density in the mid-palate of the wine.
Merlot: Noble variety of Bordeaux’s Right Bank; as counterpoint to CS’s austere structure, Merlot is fleshy and opulent; ripe red/dark cherry flavor, a touch of herbal complexity which adds to Lineage’s rich mid-palate.”
The key take way on blending is that it is extremely selective and requires rigorous decision making of not only varietals, but the correct Clones of the varietals to get the flavor profile. Add another step of both winemaking and personal craftsmanship and abracadabra you have a gorgeous and refined Bordeaux blend called Lineage. I am sure Steven wished it was that simple, but this is the shortened version.
Two of many other detailed undertakings are his hand selection of French oak barrels (Taransaud, Le Grand and Francois Freres) and his constant monitoring of the development of the wine in the barrel.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2012 was marked by nearly perfect weather throughout the growing season, and the temperate year produced perfectly ripe and balanced fruit. Cabernet Sauvignon contribution had a significantly larger role by percentage than it did in the previous releases and shows in Lineage and generous structure. Again, Cabernet Franc beautifully serves its role as the contributor of verve, style, and vitality. Merlot provides a great mid-palate roundness while Petit Verdot adds tannin and exotic fruit. The overall feel of Lineage is one of beauty and elegance with a fairly low alcohol level of 13.9%. The suggested maturity of this wine is recommended from 2018 to 2030. The wine was harvested from the Ghielmetti Estate and Home Ranch Vineyards in Livermore Valley. This library wine today from Lineage goes for $245. The current release is 2018 and available for $195. The 2018 was given 97 points immediately by Wine Enthusiast and the 2017 received 100 points from Steve Heimoff.
The flavor profile and experience of this wine is truly remarkable. First on the eye you see a medium to medium-dark red tint and medium viscosity wine. Very different than some of the bolder Cabernet Sauvignon’s coming out of Napa Valley. Your first impression is perhaps this may be a bit light. But hold on until you get your first whiff which reveals “black fruits, exotic woods and spice aromatics”.
Photo ©Michael Kelly
The wine was double filtered and decanted for two hours before tasting.
On the palate, you get all the above characteristics that Steven proposed in his selection of varietals and clones to produce a crescendo of semi-sweet mocha, dark cherry, dark roasted coffee, sweet tobacco, violets, black fruit, etc. You are a bit mesmerized in trying to dissect each essential trait in this wine drinking experience. But it is a wine to simply enjoy and savor the existential engagement and relationship of such a rare and eloquent treat.
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
Photos ©Michael Kelly
Paired this evening dinner with a dry rubbed seasoned prime rib, mashed potato casserole with bacon, cheddar cheese and topped with parsley, meatballs, mesquite chicken breasts, roasted Brussel sprouts with reduced balsamic vinegar, a scrumptious holiday honey crisp salad with thinly sliced apples, Romaine lettuce, candied pecans, dried cranberries and blue cheese with a fresh apple cider vinaigrette dressing and for dessert a freshly baked carrot cake topped with crushed candied pecans.
An excellent food and wine pairing shared with friends this evening.
Photo ©Michael Kelly
We also enjoyed a few other very good and fun wines with the meal.
Sláinte,
Michael
2021 CULMINATION Proprietary Red Wine, A New Wine (Part II)
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 ageing 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 selection 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 over the next few months including a CULMINATION EXPERIENCE.
The two CULMINATION wines being offered in December will be CULMINATION Cabernet Franc and CULMINATION Proprietary Red Blend. The Cabernet Franc wine review was published earlier and can be read at: https://californiawinesandwineries.com/2024/11/22/2022-culmination-cabernet-franc-a-new-wine/ .
This story is about their new label CULMINATION 2021 Proprietary Red Blend.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Only occasionally one comes across a “heavenly sent” wine, 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 97 and 100 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. Again, leaving this wine open for a good hour allowed the fruit profile on the palate to fully mature with raspberries and blueberries. The experience of intense fruit flavors of both red and blue fruits conjoined made this wine “melt” in the mouth with robust taste. Clove and French oak were also noted. 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.
For the 2021 Culmination Red Wine only 54 cases were produced. It is 70% Cabernet Sauvignon and 30% Cabernet Franc. It will be released in December 2024 at $100/bottle and at 15% alcohol. The barrel treatment was for the first 17 months was in 100% new French oak barrels for the Clone 8 Cabernet Sauvignon. The Cabernet Franc for the first 17 months was in 35% new French oak barrels. Then both varietals were blended aged in 100% new French oak for another 13 months! This wine will sell for $100/bottle.
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 2024 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 seared filet mignon steak. The filet was served medium rare and topped with crumbled blue cheese. Accompanied by a twice baked potato topped with cheddar cheese and sauteed snow peas and white mushroom slices.
The food and wine pairing were spot on with the filet mignon meeting the fruit forward characteristics of wine and tannins.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael
2022 CULMINATION Cabernet Franc – A New Wine
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 ageing 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 completely different selection and techniques producing some of the same varieties they produce at Wood Family Vineyards. For example, their Wood Family Vineyards award-winning Cabernet Franc (Gold Medal, Double Gold Medals, etc.) come 100% from the One Oak Vineyard. The CULMINATION Cabernet Franc comes from two vineyards, White Cat and Sachau. The combination of the two, plus different barrel and longer aging provided a unique and new tasting experience. 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 over the next few months including a CULMINATION EXPERIENCE.
The first two wines being offered in December will be the CULMINATION Cabernet Franc and CULMINATION Red Blend, a proprietary and changing blend. This story is about their new label CULMINATION, specifically the 2022 Cabernet Franc and the Red Blend will be forthcoming soon. More wine varietals to be considered are on the drawing board.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
As mentioned earlier this wine is from two vineyards in Livermore. White Cat Vineyards from Crane Ridge contributed 42% and the remaining 58% from the Sauchau Vineyard. This 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.
On the eyes the core center of the glass being an enticing dark color, yet at the rim is showing a lighter purple ring. 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 tannins- the combination of Old-World and California styles coexisting simultaneously. The wine can be sipped alone with its mellowness and yet bold enough to enjoy with a meal. This wine is for serious and discerning imbibers of Cabernet Franc.
For the 2022 Culmination Cabernet Franc only 150 cases were produced. It will be released in December 2024 at $80/bottle and at 13.7% alcohol. The barrel treatment was 36% new French oak and most of the balance used French oak with small quantity being neutral American oak. It was aged in barrels for 18 months. One of the unique characteristics of this wine will be its ability to be aged 10-15 years in my opinion.
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 lightly tenderized and marinated flank steak. It was marinated for four hours in 50% Chaka marinade and 50% Black Pepper marinade. Sprinkled with a Black Pepper Rub and stir fried in hot oil. Ingredients include garlic, snow peas and white mushrooms being added towards the end of the stir fry. Served and topped with bits of green onions. Accompanied by long grain and wild rice and a fresh garden salad. The salad included baby tomatoes, green onions, pepitas and bacon.
The food and wine pairing were spot on with the full dark fruit of the wine contrasting with the peppery meat, it was like a volleyball match with flavors traversing across the mouth rather than a net! The surprisingly strong tannins enveloped the meat, and the mushrooms provided the earthiness normally found in California Cabernet Franc.
I look forward to tasting it again in December when it is released.
Sláinte,
Michael