red-wine
2022 Cuda Ridge Wines Carménère With BBQ’ed Tri Tip Steak
Photo ©Michael Kelly
History of Carménère
The history of the Carménère varietal is as fascinating as it is happenstance! It was once one of the grapes in the Médoc region of Bordeaux, one of the original historical seven grapes of Bordeaux. It originally served a similar purpose as Petit Verdot, producing a deep red ink on wines. Carménère originates from the French word for crimson (carmin) which refers to the crimson color of the autumn foliage.
Photo from Wikipedia
When the Phylloxera plague hit in 1867 destroying most of the vineyards in Europe, many thought the Carménère grape was extinct. It wasn’t until 150 years later that it was discovered that Chile had preserved the Carménère grape thinking it was Merlot (from clippings planted from France). DNA confirmed that it was the missing 6th varietal of Bordeaux.
Carménère Today
Carménère grows mainly in Chile, specifically the Colchagua Valley, Rapel Valley and in the Maipo Province. It is also grown in the Veneto region of Italy, and recently several wineries in Mendocino, Livermore, Lodi, Napa and Calaveras are producing it, albeit in small quantities. The 2023 USDA Statistical Service showed only 78 acres planted of the 284,341 in the state of California or .00027%. Oregon and Washington also have some root stock growing in Carménère, but their summary of red wine grapes planted does not even breakout Carménère!
Uniqueness of Carménère
As a varietal, it has the deep ruby coloring and aromas of red fruits. Tannins are softer and milder than Cabernet Sauvignon, thus its use in blending to soften a strong Cabernet. The use is similar to Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor with traces of smoke and earthy notes combined with inky coloration.
The Winery
Photo ©Michael Kelly
This is one of my favorite pictures of Larry at a recent tasting this year. Lots of captions can be used to describe this picture. For this story, I will forego the story about the big fish that got away and state Larry was describing the spectrum and enormity of flavors in his Carménère!
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. The picture above and below are just a portion of the tasting room and they have a large outdoor seating area. 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 and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Photo ©Michael Kelly
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2022 Cuda Ridge Insel Vineyard Carménère wine lived up to and exceeded all the key characteristics of Carménère. The Insel Vineyard is located in Pleasanton still within the Livermore AVA. Only 49 cases were produced and since being released in September 2024, the wine has not been submitted for ratings or competitions. Previous vintages have received high scores from Wine Enthusiast. Barrel treatment was 50% new French oak and 50% once used French oak and aged for 19 months. The wine sells for $50/bottle.
Photo ©Michael Kelly
On the eyes, a medium-heavy viscosity wine with a unique inviting deep color combination of maroon and ruby red. On the nose, fresh Bing cherries greeted the senses with a hint of green pepper. The palate is where the wine exceeded prior expectations. Bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft and wet earthen tones (minerality and forest floor) with black tea in the background. On the finish tannins were noted as being “rounded and soft” yet with enough to be mildly grippy. The finish was long lasting with mocha and pepper finishing off the enjoyment with a tinge of vanilla. The wine immediately made my annual “Best Wines” tasted in 2024 which is published in December.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a 24-hour marinated prime tri tip steak in Chaka sauce. Seared at 1500 degrees and served medium rare. Accompanied by an oil rubbed Russet baked potato with sea salt and sauteed asparagus and button mushrooms. The wine possessed enough tannins to work with the meat and the refreshing fruit of the Carmenere provided a smoothness to the seared steak. A wonderful food and wine pairing.
Sláinte,
Michael
2021 Smith-Madrone Cabernet Sauvignon – A Dichotomy?
Photo ©Michael Kelly
A dichotomy as defined by Cambridge Dictionary is “a difference between two completely opposite ideas or things”. This was the case with this Smith-Madrone Cabernet Sauvignon, fragrant, fruit forward and soft going into the palate, yet once there, burst forth with intense flavor and brute strength and enjoyable tannins a wonderful surprise.
The Winery
Photo from vineyards looking east with Napa Valley below and Howell Mtn across the valley. Photo ©Michael Kelly
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet.
Stuart on the left and Charles on the right Photo ©Michael Kelly
The founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker, and the associate winemaker is François Bugué. Truly a family affair! All the wines are estate and dry-farmed on top of the mountain. Currently their production is approximately 6,000 cases a year. They produce Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
For detailed information on the winery and unique trellis system, you can read the story from a previous visit at:
https://californiawinesandwineries.com/2024/08/14/smith-madrone-vineyards-paradise-found/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine is the first Cabernet Sauvignon vintage since the Glass Fire in 2020 during which they produced no Cabernet Sauvignon. On the eyes a deep penetrating purple and crimson coloring. In the glass medium to medium heavy viscosity. Then on the nose fresh red cherries burst in the olfactory senses with a bramble scent. Once on the palate, luscious and impactful red berries filled the mouth with a soft caressing flavor with a secondary note of blueberries and light vanilla pipe tobacco. Expecting a soft and abbreviated finish, this is where the dichotomy came forth. Strong bold tannins showed the pedigree of this vineyard with their jagged tannins. This is why I believe this youthful wine will appreciate and improve with aging over the next 10 years.
Photo ©Michael Kelly
The wine is a blend of 81.9% Cabernet Sauvignon, 17.7% Cabernet Franc and .4% Petit Verdot. It was barrel aged 18 months in 65% new French oak. 1,652 cases were produced, and the retail price is $65/bottle. For a Spring Mountain Cabernet Sauvignon this is perhaps one of the best bargains in Napa Valley!
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 ribeye steak seared on the BBQ at 1500 degrees and served medium to medium rare. Accompanied by roasted quartered and seasoned potatoes and steamed broccoli.
Photo ©Michael Kelly
Also a wonderful baby spinach salad was prepared with Bartlett pear slices, bacon and Point Reyes crumbled blue cheese. A homemade balsamic dressing was drizzled on the salad.
Here is where the Smith-Madrone shined with its fruit forwardness making it a wonderful flavor to the BBQ steak and yet strong and bold enough with tannins to “cut through” the meat to make it a delightful meal.
Sláinte,
Michael
Two Carménère Wines: Cuda Ridge Livermore Valley and Spangler Vineyards Oregon
Photo ©Michael Kelly
History of Carménère
The history of the Carménère varietal is as fascinating as it is happenstance! It was once one of the grapes in the Médoc region of Bordeaux, one of the original historical seven grapes of Bordeaux. It originally served a similar purpose as Petit Verdot, producing a deep red ink on wines. Carménère originates from the French word for crimson (carmin) which refers to the crimson color of the autumn foliage.
When the Phylloxera plague hit in 1867 destroying most of the vineyards in Europe, many thought the Carménère grape was extinct. It wasn’t until 150 years later that it was discovered that Chile had preserved the Carménère grape thinking it was Merlot (from clippings planted from France). DNA confirmed that it was the missing 6th varietal of Bordeaux.
Carménère Today
Carménère grows mainly in Chile, specifically the Colchagua Valley, Rapel Valley and in the Maipo Province. It is also grown in the Veneto region of Italy, and recently several wineries in Mendocino, Livermore, Lodi, Napa and Calaveras are producing it, albeit in small quantities. The 2023 USDA Statistical Service showed only 78 acres planted of the 284,341 in the state of California or .00027%. Oregon and Washington also have some root stock growing inCarménère, but their summary of red wine grapes planted does not even breakout Carménère!
Uniqueness of Carménère
As a varietal, it has the deep ruby coloring and aromas of red fruits. Tannins are softer and milder than Cabernet Sauvignon, thus its use in blending to soften a strong Cabernet. The use is like the use of Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor but has traces of smoke and earthy notes with the inky coloration
The Background for this story
With its limited quantities being produced I am always interested in finding this wine to taste and how it is produced. Larry Dino, the owner and winemaker of Cuda Ridges Wines in Livermore produces two Carménère wines. Pat Spangler in Oregon produces one Carménère wine. Both wineries offer different vintages of each. So last night decided to compare and contrast the two.
Photo ©Michael Kelly
Had both wines side by side last evening with a 24-hour tenderized and marinated flank steak. It was seared on the BBQ at 1500 degrees. The marinade included fresh cilantro leaves, olive oil, orange juice, lime juice, minced garlic, several minced jalapeno with seeds, ground cumin, black pepper and kosher salt. It was served with fresh lime wedges squeezed onto the meat. Accompanied by roasted Brussel sprouts, mashed potatoes with blue cheese and garlic French bread.
Photo ©Michael Kelly
Cuda Ridge Wines 2022 Carménère is from the Casa de Vinas vineyard. This wine lived up to and exceeded most of the key characteristics of Carménère. On the eyes, a medium-heavy viscosity wine with a unique inviting deep purple coloration. On the nose, ripe Bing cherries greeted the senses along with violet fragrance. The palate is where this wine excelled. First the bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft dry and with a tinge of earthen tones (minerality and forest floor) with black tea in the background. The earthen notes are generally found in Chilean Carménère but not found too often in California. The finish was long lasting with mocha and pepper finishing off the enjoyment with vanilla and soft tannins making it a round and enjoyable wine. It is 100% Carménère grapes and comes in at 13.5% alcohol. It was released in September and sells for $50/bottle. Only 49 cases were produced. Barrel treatment was 19 months in 50% new French oak and 50% in once used American oak. It has not been submitted yet into competitions.
Photo ©Michael Kelly
Spangler Vineyards was a 2020 Carménère from southern Oregon vineyard called Crater View. The color was again a dark and enticing coloration. On the nose, aromas of cherry and mocha dominate. On the palate, this was a strong and bold Carménère more reminiscent of a Chilean Carménère. On the palate, this was gritty and bold demanding your attention to its pedigree. Key was a “wet forest floor” quality that was tantalizing and delicious. Red plum and green peppercorns, while different flavors, danced in rhythm in the mouth. At the conclusion a chewy and hearty wine, with leather and the concentrated fruits of plum and cherries provided a long finish. The tannins were structured and present and spicy. The wine sells for $39/bottle and comes in at 14.4% alcohol. Only 142 cases were produced. Barrel treatment was 18 months in 1/3 new, 1/3 one year old and 1/3 two-year-old. The barrels were 50% American and 50% French. This wine has won 95 points & Double Gold from Oregon Wine Award competition and 93 points from Cascadia International.
Photo ©Michael Kelly
While trying simply to comprehend each on its own merits and uniqueness, both were truly appreciated at dinner with the meat. After dinner both were also enjoyed alone themselves. Cuda Ridge Carménère was a tad softer and milder with less tannins. Spangler Vineyards possessed less vanilla (in a conversation with Pat) and spicier with red roasted peppers and peppers and black ground pepper purposely and more like a Chilean Carménère. Cuda Ridge was more aromatic with violets wafting into the senses. The coloring was almost identical with Spangler having just a slightly lighter crimson ring in the glass.
Discerning wine aficionados will be happily content with both Carménère wines!
I know I definitely was enthralled by both, and they will make my annual Best Wines of the Year that were tasted in 2024. That list is reserved for 1-2% of the 1600 to 1800 wines tasted during the year.
Sláinte,
Michael
https://californiawinesandwineries.com
6th Annual International Cabernet Franc Wine Competition & Celebration Press Release – Early Bird Registration
A few of the bottles from last year’s event
Who is this event for? For the 6th Annual Cabernet Franc Celebration, the event is opened for both domestic and international producers of Cabernet Franc and Cabernet Franc Blends (a minimum of 50% Cabernet Franc grapes). We have had fourteen states and five countries participating previously in the event representing over 90 wines. The Best of Class awards will be for the following categories:
Specialty Division – PetNat, Sparkling, Blanc, etc.
Blend Division – A minimum of 50% Cabernet Franc grapes
Eastern Division – All states along the east coast (NY, North Carolina, Virginia, etc.)
Central Division – Michigan, Ohio, etc.
Northwest Division – Oregon, Washington and Idaho
Southwest Division – Arizona, New Mexico and Texas
California Division – Broken down in various price points
International Division – All other countries besides USA
Early Bird Registration opens November 1st and closes November 30th. Regular registration will continue until February 1st, 2025.
Why hold this event? It is to show the uniqueness and versatility of Cabernet Franc and to celebrate the wine as so much more than a blending grape. Jancis Mary Robinson the well know British wine critic, journalist and wine writer quote of Cabernet Franc sums up her feelings “I’m not a huge enthusiast of the sexual stereotyping of wines but even I can see that Cabernet Franc might be described as the feminine side of Cabernet Sauvignon. It is subtly fragrant and gently flirtatious rather than massively muscular and tough in youth. Because Cabernet Sauvignon has so much more of everything – body, tannin, alcohol, color – it is often supposed to be necessarily superior, but I have a very soft spot indeed for its more charming and more aromatic relative, Cabernet Franc.”. Cabernet Franc has adapted and transformed its personality from Chile, France, Canada, the east coast of the US, the Michigan peninsula, the Midwest and the west coast of the US.
How will the competition be judged? The event will be a blind tasting using the “Danish System”, sometimes called the group method. Unique to this event, two separate judging stations will be set up. The first will comprise of Professional Judges and the second being the People’s Choice Judges (serious consumers). Each set of Judges will award medals and award Best of Show based on geographic regions and categories. Additionally, each set of judges will select a Grand Sweepstakes winner from taste off of all the Division & Category winners.
Who are the judges? Tom Bender has agreed once again to head up the Professional Judging Panel(s). Tom has headed the California Sierra Foothill Competition for over 35 years, served on California State Fair Judges, is a well-known writer for various wine magazines and teaches at a local college. Other judges slated include Mike Dunne retired food editor, wine columnist for the Sacramento Bee, distinguished judge at San Francisco Chronicle and other events, Fran Cunniffe a DipWSET and certified Sommelier, Tana Cole winemaker from Sonoma Valley, Napa, Lodi and Calaveras AVA’s, Dr. Elizabeth Smith award-winning wine writer, a judge at various judging events and Winelovers Wine Awards in Budapest and the 2023 Open Balkan Wine Trophy in Belgrade and others with WSET I, II and III qualifications. People Choice Judges are astute individuals with years of experience. All judges are prepared with extensive documentation and profiles on Cabernet Franc’s characteristics from various geographic areas in advance. Each wine is judged on its own terroir characteristics within their respective category.
Benefits for wineries participating? National exposure from California Wines and Wineries website which will run a full feature article on those receiving Best of Show (domestic and international) per each category. The story will also be sent to eighty blogs for reposting and all social media for a readership reach of over 600,000. Additionally, it will be submitted to two magazines with a reach of an additional 500,000 readership if reprinted. The two Grand Sweepstakes winners will also be featured on a podcast by Exploring the Wine Glass in a joint session. And California Wines and Wineries will do a feature article on each Grand Sweepstakes winner. Last year we had two newspapers (both hard copy and electronically) cover the event.
Where is the event being held? It will be in Copperopolis, California (Sierra foothills) March 5th, 2025.
2025 registration can be found at https://californiawinesandwineries.com at the top of the page by clicking on 2025 Cabernet Franc Celebration, Wine Competition Registration. Make sure you select Domestic. If you are an international winery, please contact me directly at mkellywine@gmail.com for a different Registration form to meet all the Federal requirements, COLA Waiver, customs, etc.
Results from the 5th Annual Wine Competition Event can be found at:
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A Food and Wine Pairing Dilemma
The Set Up
Last evening the wife prepared a Spinach, Dried Tomato, Feta cheese stuffed chicken breast. As is our custom to select a wine to go with the meal it was no easy process. Chicken is usually a straightforward selection with Chardonnay or other well-known whites being the go-to wine of choice. However, a pairing with sundried tomatoes with Chardonnay is a known “no-no”! Tomato and tomato sauce-based foods go well with Chianti, Sangiovese, Zinfandel, Cabernet Sauvignon, etc. Wine that are rich in tannins and high acidity are the wines known as the best companions. The dilemma being to pair wine with the chicken or the ingredients of spinach, dried tomatoes and feta cheese? Would like to hear your thoughts on which you would choose to pair it with? We ended up choosing a soft Pinot Noir and it worked very well.
Background on Pinot Noir
The name Pinot Noir derives from the French word’s “pine” and “black” as the grape’s tight pinecone clusters and dark color. Pinot Noir has origins dating back to the first century AD. Roman’s most likely expanded the plantings of Pinot Noir during their empire reign. The phylloxera crisis devastated vineyards across France and did not spare Pinot Noir. In the following years, many Pinot Noir clones were introduced with each having specific attributes including resistance to certain diseases, yield levels, distinct aromatics and flavor profiles. The most notable clones and commonly found today are 115, 667 and 777.
Geographically, California Pinot Noir presents more upfront fruit flavors, ripeness and a fuller body due to the warmer climate. Oregon cooler climate has a subtler fruit with pronounced earthy and mineral qualities.
In California Pinot Noir is the second largest planting of red wine grapes being 16% of the acreage (46,134). Number one being Cabernet Sauvignon with 92,364 or 33%. Zinfandel and Merlot follow with 37,601 and 32,978 respectively from the 2023 United State Agriculture Statistics Report. The latest numbers show Pinot Noir being the 5th most planted red wine grape in the world.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes for this Pinot Noir come from the Nella Terra vineyard located at the top of the Sunol grade with views of San Francisco Bay. This area gets the cool breezes from the San Francisco Bay in the late afternoon and is typically much cooler than Livermore Valley, but both being in Alameda County.
On the eyes a semi-transparent ruby red coloring and medium viscosity. On the nose red berries and tart cranberries are predominant. On the palate the wine provides a mouthful feeling of texture along with the strawberry and cherry fruits. On the finish, the tartness pepper and clove. We chose this wine as it was one of the “softer Pinot’s” in the cellar.
This inaugural wine was available on July 18th for their summer release event. Only 65 cases were produced. Aged 9 months in 100% neutral French barrels. One unique process was saving about 10-15% of the grapes as full grape clusters without destemming. This was added to the destemmed fruit for fermentation to increase the complexity and fruitiness of the wine. The wine is $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
Paired with a sliced chicken breast stuffed with Feta cheese, fresh spinach, sun dried tomato and first seared in a skillet and then baked. Ingredients included kosher salt, paprika, garlic powder, chopped baby spinach, chopped sundried tomatoes in oil, crumbled feta cheese, shallot, minced garlic, chopped fresh basil, panko, fresh oregano, grated Parmesan cheese and olive oil. Accompanied by a spinach salad with bacon, red onion slivers and baby spinach with stems removed. The dressing was prepared with a small portion of bacon grease, red wine vinegar, sugar, Dijon mustard and salted to taste. Also, jasmine rice was plated.
The texture of the chicken, both from the skillet and being baked filled the palate. The flavors of the other ingredients provided complementary and contrasting flavors that circle the mouth with satisfaction. It turned out to be a very good food and wine pairing.
Would like to know other suggestions?
Sláinte,
Michael
Ten Award Winning Wines Worthy of Your Consideration
At the end of each month, I list wines which I tasted, drank or brought to a dinner party but unfortunately ran out of time to write up a story on them. These are the wines enjoyed in October and were very much appreciated by me or others that enjoyed them. They all happen to be red wines from various AVA’s around California and even one from Mendoza, Argentina. AVA’s include Napa Valley, Livermore Valley, Sonoma Valley and Arroyo Seco in Monterey.
Each winery has won many, many awards for each of their wines from various wine competitions. I know you will appreciate and enjoy them.
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Many of these wines have been previously written up and reviews can be found by searching on https://californiawinesandwineries.com . Best to view on a laptop computer where on the right side of the home page is a “search” tab. Just put the name of the winery, varietal and the story/stories will appear.
And now on to November wines!
Sláinte,
Michael
https://californiawinesandwineries.com
https://thirty-sevenwines.com/
https://www.CudaRidgeWines.com
https://woodfamilyvineyards.com/
Fielder’s Choice on the Wine Tonight – VJB Cellars Cabernet Sauvignon or Wood Family Vineyards Zinfandel
Photo ©Michael Kelly
Last evening it was a toss up on which wine to go with one of our standby comfort foods, a spicy jalapeño meatloaf. The traditional approach is to have a strong tannic wine like a Cabernet Sauvignon to “cut” the fat of the hamburger meat. It also would pair well with the tomato sauce in the recipe.
Photo ©Michael Kelly
As this was a spicy meatloaf with minced jalapeño peppers mixed into the meatloaf, for an awesome spicy and flavorful dish. The thought here was to “calm down” the intensity of the spice with an enveloping dry but fruit forward semi-sweet Zinfandel.
The meatloaf consisted of both 85% and 93% fat free ground beef. Ingredients included panko breadcrumbs, egg, 6-8 minced jalapeño peppers (1/2 with seeds), minced garlic cloves, shredded sharp cheddar, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder.
Photo ©Michael Kelly
The meal was accompanied by a cheesy jalapeño bread that was tangy and delicious. Also sauteed halved small potatoes, asparagus and mushrooms.
Photo ©Michael Kelly
In the end the meatloaf was not quite as hot as we were expecting, so the Cabernet Sauvignon wines were the best choice for the evening. They included the previous mentioned wines, a 2020 VJB Cellars “Dante” Cabernet Sauvignon and a 2013 Outpost “True Vineyard” Cabernet Sauvignon.
Photo ©Michael Kelly
For good measure we also brought out a 2014 YoungInglewood Cabernet Franc. All the wines were very good and Cabernet Sauvignon was the best choice amongst the table voting.
Sláinte,
Michael
https://californiawinesandwineries.com
https://woodfamilyvineyards.com/
Silver Trident Winery A Unique Experience – From Potato Chips to Pizzetta Pairings!
Background
Not a typical way to start a wine tasting experience for sure. To start with the two owners coming out of the hospitality and travel industry, opened their doors in Yountville in 2015. Their goal was to feature handcrafted artisan wines specifically showcasing Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and a Napa Valley red blend. They produce approximately 3,800 cases in total per year. They hired Kari Auringer as the winemaker. Kari worked for ten years under the noted Celia Welch (Scarecrow and many more). One of the primary goals of the winery was to feature richly layered wines with complexity and depth.
Photo ©Michael Kelly
Bob Binder, one of the owners invited us to taste their new pizzetta offering. Kim was our host for the tasting.
A Tasting Home verses a Tasting Room
They set out to create a comfortable environment where customers felt relaxed, like being at home. Through various past connections with Ralph Lauren Home Collection, artists and galleries, essentially all the items in the “home” are available for purchase. This includes furniture, floor coverings, artwork, glasses and serving trays.
The feeling enjoyed while going through a tasting is intimate, warm and beautifully appointed living room, dining room or library. They recently moved to a new location that allows them use of the kitchen. By appointment only and no tasting bar, no rush and no standing on your feet while proceeding down the wine lineup.
Photo ©Michael Kelly
For today’s event they hosted us in the Woodlands Room, and they have two other dedicated tasting rooms in “their home”. The other two rooms are the Living Room and The Horse and Hound Room, each decorated with the appropriate theme and comfort.
Photos ©Michael Kelly
Wine Pairing with Potato Chips?
Photo ©Michael Kelly
Yes, that is correct! Different, yes. Unique, yes. Odd, yes. Did it work – yes! It started out as an “aha moment” when one of the owners was served wine and potato chips on a flight. He enjoyed the textual crunch and salt with his wine. So, before the next visit to Yountville, he asked his staff to seek out potato chips from around the world! Then when all were gathered in Yountville, six of them proceeded through wine and potato chips to develop the pairing available today. They call this event the Potato Chip Extravaganza tasting.
While I have been to hundreds of wine tasting and pairings, this was a first for me! Truth be told, I was both excited and skeptical as to how this would unfold and taste. We were greeted in the foyer with a pouring of Rosé of Pinot Noir. Then escorted to the library where it was paired with Zapp’s Cajun Crawtators potato chips. Astonishment and delight were the first impressions. The pairing seemed “other worldly” as it transcended typical common sense and reasoning, yet the symbiotic relationship was solid. A smile on our face with this first taste must blow away the working staff. We continued the afternoon through the various selection of wines and chips with dark chocolate in the end to round out a reserve Cabernet Sauvignon. This pairing is still available today.
An Added Wine Pairing of Artisan Pizzetta’s
Photo ©Michael Kelly
Recently they added artisan pizzettas, small slices of pizza done as they refer to in the Detroit style with a focaccia crust. Each is unique and created for each wine. The first pairing was mind boggling delicious and unique! The wine was their Rosé of Pinot Noir with butternut squash, feta, basil and hot honey! The aromatics were enticing and engaging. Would never have thought this could possibly taste so wonderful but it was one of the best of today’s experience. The wine with its luscious fruit of strawberry and raspberry filled the mouth. This bright lively wine with acidity paired like a “broken in” baseball mitt.
Photo ©Michael Kelly
The second pizzetta pairing was with their Sauvignon Blanc named Symphony no. 9. The pizzetta was goat cheese, golden beet, red onion and shiso. The wine possessed great minerality and stone fruits. Lemon grass with softer tropical fruits provided a fullness in the mouth and balanced acidity. At a previous visit, I purchased this wine and left today buying more of it!
Photo ©Michael Kelly
We now switched over to their red wines. They offer four red wines being Pinot Noir, a Red Blend, Cabernet Sauvignon and a Reserve Cabernet Sauvignon.
Photo ©Michael Kelly
On the left is their Pinot Noir called “Benevolent Dictator” paired with a tasty duck confit, spiced balsamic, peppercress. The wine was one of the better Pinot Noir tasted in some time. The grapes come from Dutton Ranch. Black cherry aromas on the nose begged you to take your first sip. Combining two Pinot Noir clones in equal portions, 667 and 777 provided a flavorful and impactful tasting. Using partial whole cluster fermentation, the spices and tannins danced in the mouth. Additionally using 100% French oak, with 50% being new and 50% being two-year-old. This was my favorite wine of the day and again purchased a couple of bottles!
On the right is their red blend called the 2021 “Playing with Fire” that is a blend of 65% Malbec, 25% Syrah and 10% Cabernet Sauvignon. A beautiful dark coloring with bold dark fruit and an embracing texture. This was paired with red wine braised beef, garlic confit and fennel pollen and one of the favorites of the day.
Photo ©Michael Kelly
The last pizzetta pairing was with their Cabernet Sauvignon called “Twenty-Seven Fathoms”. With Bob in the cruise ship business this was his nod to the old world versus the new world production of Cabernet Sauvignon. During his passages of the Panama Canal (separating California production from European production of Cabernet), the canal channel is twenty-seven fathoms deep, a nice play on words with significant meaning. The wine, a 2018 was everything you would expect from a classic Napa Valley Cabernet Sauvignon. On the eyes dark and mysterious. On the nose, blueberries and raspberries waft into the senses full throttle. On the palate, a touch of soft vanilla pipe tobacco with the fruits rounds out the tasting. The tannins have the right portions of “edginess” without dominating the finish. It is 100% Napa Valley fruit with 98.5% Cabernet Sauvignon from Oakville and 1.5% Malbec from St Helana. Barreled in 100% French oak with 65% being new.
The pizzetta pairing was hands down the best of the day! It was Maitake mushrooms, Raclette cheese and thyme. The cheese and wine paired and contrasted excellently. It was an orchestrated Yin and Yang with complementary forces. Again, thought so highly of this wine and pizzetta pairing left purchased a bottle for the cellar. Next up is to get some of the pizzetta to bring home!!
Photo ©Michael Kelly
While we believed that was the conclusion of the tasting, Bob brought by a bottle and poured a taste of their premier wine called “Friends and Family” Cabernet Sauvignon. An extremely smooth and delightful wine. A special treat and very much appreciated.
The conclusion for the day is a high recommendation for this boutique winery and their unique food pairings without a doubt. There is nothing that could be improved in the wines, the pairings, hospitality and ambience. A winning assortment of wines and enhanced with potato chips and now with gourmet pizzetta’s.
Sláinte,
Michael
2022 Wood Family Vineyards “Muy Bueno” Zinfandel
Photo ©Michael Kelly
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/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Being produced from one vineyard in Livermore provides a “terroir” of distinction. A dark wine in the glass with medium-heavy viscosity, yet translucent on the edges. Strong aromas of black fruits greet the imbiber followed by tastes of jammy, brightness of plums, red and black cherries and freshly picked berries providing an unparalleled juiciness of flavors. On the palate, the fruit is lively and refreshing with a tinge spicy nutmeg, cinnamon and cloves. On the finish anise and black pepper notes linger along with the jammy fruit. The wine will be released early November and the price will be $42.
Rhonda adds what they call a late harvest Zinfandel into the blend to enhance the sweetness just slightly. With one lot of Zinfandel (a couple bins/barrels) they intentionally stop the fermentation (leaving it a bit sweet) and add it back into the lot at final blending (before bottling). When finalized the blend is only 1.05 % residual sugar which is considered off dry. Also this wine uses 25% new American oak barrels.
Fun facts about Zinfandel:
- Zinfandel was once known as the “Bordeaux of California” by the gold rush miners.
- The first Zinfandel grapes in California were first planted in the Oak Knoll area of Napa Valley
- Today it is still the fourth largest grape varietal planted in California.
- White Zinfandel accounts for six times the production of red Zinfandel.
- At the end of the 19th century, Zinfandel was the most planted grape in California.
- Food pairings run the gambit of BBQ ribs, grilled chicken, burgers, pizza, cheddar & smoked Gouda cheeses.
- 8 out of 10 surfers give Wood Family Zinfandel a thumbs up! (ok I made this one up!).
Photo ©Michael Kelly
No wonder this wine is called “Muy Bueno” or very good!
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 was specifically selected for tonight’s dinner to go with a dry rubbed BBQ’ed pork tenderloin. This recipe decreased the spiciness from a previous one rub. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin were served with Stewart and Jasper Cherry sauce. The slices of spicy pork tenderloin provided ample flavors to assimilate this off dry wine. The meal was accompanied by a baked Yukon potato and a fresh garden salad.
Sláinte,
Michael
2022 Wood Family Vineyards “El Loco Rojo” Blend – A Great Fall Wine
Photo ©Michael Kelly
Background
The wine is called El Loco Rojo, initially after a relative of the Wood Family. The legend is about a red-headed man, who was the life of the party, yet somehow managed to be “cool”. Rhonda Wood describes him as someone who will “bring a smile to your face, regardless of your mood” and “his love is boundless, and his attitude is contagious”. Now who would not like a wine that could evoke such an effect?
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
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
To be clear this is not an off-handed whimsical wine, it is a serious “Bordeaux style blend”. Each vintage is unique and for this 2022 it is a blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 15% Malbec, 10% Merlot, and 5% Petit Verdot.
Blends can cut two ways: some blends can leave you flat with an amalgamation of mediocrity, or some may be spectacularly blended to highlight each component. This is the latter highlighting the wonderment of the selected varietals, with the three larger percentages standing out. You can dissect and pick out the essential components while tasting the wine. First on the eyes, a deep dark purple in the glass and medium heavy viscosity. On the nose, blackberries are the predominate aroma. On the palate, one immediately picks up on enticing spices coming from the Malbec and Cabernet Franc. Chewiness from the Cabernet Sauvignon along with soft leather notes and yet bold blackberry fruits coupled with the tannins are a perfect complement to a meat dish. The stronger texture of the Cabernet Franc and Cabernet Sauvignon were tamed by the mellower Merlot and Malbec yet provided a slight hint of sweetness and smokiness. This provides a strong structure to be enjoyed and savored with a minuscule residual of oak. The finish is where this wine excels with the varieties coming together like a live symphony with a combination of rounded tannins as well as some angular ones! The alcohol level is 13.9% and will be released the beginning of November 2024. The price per bottle was not provided. Barrel treatment was primarily new French oak and a small percentage of new Hungarian oak with the balance being neutral French oak
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 go with a seared and BBQ’ed filet mignon. Served medium rare and topped with Danish Blue cheese crumbles. Accompanied by “smashed potatoes” with butter and blue cheese to complement the meat. Also, a fresh garden salad with toasted slivered almonds and Spanish olives. A great food and wine pairing with this both smoothness to envelop the meat and enough tannins to withstand the filet also!
Sláinte,
Michael
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