sauvignon blanc
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 ITER Cellars Sauvignon Blanc – A Journey to New Beginnings
Photo from ITER Cellars
Background
While traveling during the holiday season visiting family, our daughter and son-in-law have a family tradition of Chinese food on Christmas Eve. While I brought some wines for Christmas dinner to be served with prime rib, I did not bring a good wine to pair with Chinese food. So off we drove to a local wine store chain and picked up this bottle for dinner. This wine was recommended by of the managers who assisted me. I had never heard of ITER Cellars but decided to go with his recommendation.
The Winery
The name Iter from the Latin primarily means “journey, road, path or passage”. This description is on the back of the bottle.
Photo ©Michael Kelly
As previously mentioned, this wine was recommended to me without knowing any background on the winery. As it turns out, it is a family run business with the owners being Stefano Migotto and Valentina Guolo. Fior di Sole (flower of the sun) is an operated wine company located in the heart of Napa Valley, producing an array of wines from Napa and throughout California.
The company is committed to minimizing their impact on the environment and promoting sustainable practices. Their bottling line facility is CCOF (California Certified Organic Farmers). I will be exploring what other aspects of their operations are CCOF as this is a noteworthy achievement.
This is a very large-scale operation with forty-one brands under the Fior di Sole ownership. Wine labels for example include Four Stars, Anthony Rami Family Winery, Ancient Gate Cellars, Harris Parker, Long Barn, etc. Their warehouse for finish goods has a capacity of 1.1 million cases! Their operation includes in-house filtration, quality control and laboratory services. Picking up a quick bottle of wine has lead to uncovering a vast enterprise. Look forward to understanding and perhaps tasting some of their other wines. Iter does appear to be a long path to be discovered.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo from ITER Cellars
A clean and glistening light golden color in the glass. On the nose, lemon grass and grapefruit aromas are dominant. On the palate a combination of citrus primarily of lemon and bountiful herbaceous flavors. It is crisp and clean providing a lovely finish with a hint of minerality. Their winemaker states that their Sauvignon Blanc “tastes like it feels to walk through a meadow on a dewy spring morning”.
The wine goes for a modest $13/bottle on retail shelves and is a remarkable bargain!
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
One of the more difficult meals to pair a wine with is Chinese as generally so many different assortments of dishes are ordered to please a group. Tonight was no exception with pork fried rice, chicken fried rice, pot stickers, lemon chicken, honey walnut prawns, orange chicken, beef broccoli, Mongolian beef, and chow Mein. I am sure a few others escaped my memory!
Photo ©Michael Kelly
I have generally gone with Sauvignon Blanc as it tends to go with many Chinese dishes. As you can see a lot of delicious dishes were ordered for the 17 people attending Christmas Eve dinner (not all foods are shown)!
Sláinte,
Michael
Rombauer Wine Dinner at Verona18 – With a Few Nice Surprises!
Photo ©Michael Kelly
It had been almost twenty years since I had a full tasting experience of Rombauer wines, so when and our local clubhouse restaurant, Verona18 and Rombauer held this event thought it was about time. Rachael Akerley from Rombauer in Plymouth conducted the wine portion of the event for about fifty attendees.
Photo ©Michael Kelly
Chef Jaime Alderete prepared the exquisite dinner for the evening. The evening started off with a Heirloom Tomato Gazpacho with herb oil as a shooter. This was the first surprise being paired with a 2024 Rombauer Sauvignon Blanc. Conventional thinking is that “tomato-based foods” usually trend toward high acid lighter red wines. The shooter was heavenly sent and the pairing with the wine was strikingly delightful. It generally got the best reviews for the evening for a wine and wine/food pairing from the crowd!
Photo ©Michael Kelly
Next up a Sicilian-style Tuna Carpaccio with a garlicky herb dressing. Again the food was top notch and Rombauer 2023 Chardonnay, perhaps not to my likely, is still the number one selling Chardonnay in the USA and the number one Chardonnay for restaurants in the USA. The food and wine pairing was good but I kept thinking the Sauvignon Blanc would have tasted even better with the food.
Photo ©Michael Kelly
Next up, and another surprise, was the Squash Ravioli of sage brown butter sauce, diced squash and tomato. The surprise was the taste of this light and tasty ravioli with a little sweetness. This was paired with their 2023 Pinot Noir from Santa Lucia Highlands from the Central Coast of California. The pairing with the Pinot Noir again for me did not seem to have enough weight to pair with the Pinot Noir. By the way for all the pairings, whether good or great, there wasn’t any wine left in the glasses!
Photo ©Michael Kelly
Before the main entrée was served, an intermezzo refreshment with Prosecco and lime/orange sherbert as both a palate cleaner as well as to stimulate the appetite.
Photo ©Michael Kelly
The main entrée was served up and a unique Surf & Turf of filet mignon, sauteed shrimp & lobster, with browned white wine and shallot cream sauce. The sauce was tasty and perfectly suited for both seafood and beef. This was another surprise of the sauce being well suited for both on the same plate. The beef was served medium rare and very tender.
The wine being paired was the Rombauer 2022 Cabernet Sauvignon with pronounced cherry, oak and medium tannins. This was a solid pairing with the filet, but the lobster and shrimp were left out in the cold with the Cabernet Sauvignon not making it a good pairing. Not to sound like a broken record but believe having two glasses to taste with the entrée would have been spot on with the Cabernet Sauvignon caressing the filet and Sauvignon Blanc with its citrus and passion fruit notes complementing the lobster and shrimp. Accompanied by fresh string beans and potatoes.
Photo ©Michael Kelly
Last up was another surprise of Poached Pear with Gorgonzola dolci, tuile, chocolate mousse. This was paired with two Rombauer wines: 2022 Zinfandel and 2022 Zinfandel, Twin Rivers from El Dorado. Both wines were good with dessert and lots of discussion on which of the two wines went best with the desserts.
Video ©Michael Kelly
The crowd was very appreciative of Rombauer and Verona18 hosting the event and Jaime preparing such a wonderful meal to be enjoyed.
Photo ©Michael Kelly
Picture of Rachael Akerley of Rombauer who conducted the tasting.
and
And Executive Chef Jaime Aderete who prepared each wonderful and delicious dishes for the evening.
A couple of us the following afternoon drove to Plymouth to a tasting with Rachael. We were treated to several reserve, older vintages and special wines which were all scrumptous. Here are just a few:
Photo ©Michael Kelly
and
Photo ©Michael Kelly
Would encourage everyone who has only tasted their regular lineup and have an opinion on Rombauer to try their “higher end” lineup for a comparison. You will be surprised!
Sláinte,
Michael Kelly
2019 Silver Trident Winery “Symphony No. 9 Sauvignon Blanc
Photo ©Michael Kelly
The Winery and Background
The two owners, coming out of 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 four thousand 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
Two years ago, Bob Binder, one of the owners, invited us to taste their new pizzetta wine and food pairings. From that time on, I have continued to purchase wines from Silver Trident.
Photo ©Michael Kelly
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.
For the complete story and pictures on their original pairing with exotic potato chips and then the added pizzettas and tasting, see an earlier story written at:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the wines purchased was their delicious 2019 No.9 Sauvignon Blanc. This made my annual list of Best Wines Tasted, for 2022 published in December. A unique Sauvignon Blanc. On the eyes, it was very pale straw in color, but it packed a startling punch. On the nose, floral scents of honeysuckle and mellow green apple. On the palate, soft embracing citrus of Meyer lemon zest, a hint of lime and blanched almonds. The finish provided a honeydew melon that was welcomed and provided a medium long conclusion to each luscious sip. The current release is the 2021 vintage and is listed at $36/bottle.
Photo ©Michael Kelly
I have always been intrigued why the name Symphony #9. It is the first symphony to incorporate a chorus and vocal soloists in its final movement. To play the entire symphony takes between 65 and 74 minutes. Did they name it for the long-lasting finish? Or because you want to shout “Ode to Joy” after each sip?
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with sauteed chicken with chimichurri sauce, roasted potatoes and a fresh garden salad with bacon. A very good food and wine pairing. The chilled wine provided a cooling effect with the sauce and enhanced the flavor of the chicken with its citrus characteristics.
Sláinte,
Michael Kelly
2020 Hindsight Sauvignon Blanc with Mexican Blackened Ahi Tuna and Nigiri
(Photo ©Michael Kelly)
The Winery
(Photo from Hindsight Wines)
Previously I have written about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. Tasting can be done at The Vault located at 1124 Lincoln Ave in Calistoga, California. In mid-2022 their long-time winemaker, Jac Cole retired. Now the good news, they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and talented ownership can be found at:
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
Their Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, reserved citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine originally sold for only $25.99/bottle. It is not an “in your face” overly citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
Their current release is 2023 from Sonoma County and is listed at $29.95/bottle. Below are two links to the 2023 Hindsight Sauvignon Blanc review:
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 Hindsight Wines Sauvignon Blanc was pulled from the cellar for last night’s meal. The reason to chose Sauvignon Blanc is for the acidity and tropical notes to complement the rich texture of the tuna. The various seasonings create a fresh and refined tasting experience especially with wasabi and ginger.
(Photo ©Michael Kelly)
I have often had Ahi tuna steak blackened but tonight read about a Mexican version of this prepared with pineapple, mango and Pico de Gallo. I was a bit skeptical with the Pico de Gallo having minced onions, jalapeno peppers, tomatoes, etc. The blackened Ahi tuna was done to perfection with a seared outside and rare inside. The spices used on the rub to blacken the Ahi consisted of garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper (in moderation), sea salt and black pepper. Prepared in a hot skillet with virgin olive oil for 2 minutes a side. Served topped with sesame seeds. The food and wine pairing were fine but not great due to the Pico de Gallo. But as the anonymous saying states “Adventure may hurt you, but monotony will kill you”.
(Photo ©Michael Kelly)
The next treat was three Nigiri pieces: salmon, shrimp and tuna with two of each. Here is where the food shined brightly with a delicious combination of this wine.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food. Another reason it has made my Best Wines Tasted of the Year for the last two years and will again in 2025.
I am now down to one last bottle of the 2020 Hindsight Sauvignon Blanc and will be getting the 2023 Sonoma Sauvignon Blanc soon!
Sláinte,
Michael
Why Did the Crowds Show Up to Buck & Rider August 2nd, 2025?
The first reason is that they were named recipient of the Yelps top 20 oyster restaurants in America and Canada. What makes Buck & Rider unique is they fly in daily fresh seafood. While Phoenix area being in a non-coastal area is not a state that comes to mind for fresh seafood, they were one of three “land locked” states to win this recognition. They came in at number 16. Originally from Arcadia, California they expanded into Gilbert and Scottsdale in 2015.
I had visited Buck & Rider once before in July of 2024 and was so impressed with the quality of seafood I wrote up a quick review of the restaurant. I sought out to understand a little of the how and why their seafood was so fresh and delicious. I met the General Manager Jessica Rotner who informed me of the daily seafood being flown in. She and her staff were so friendly, I told her I would seek out the Gilbert location when I returned.
Fast forward to August 2025, while visiting family in the Mesa/Gilbert area my daughter forwarded me a write up on Buck & Rider being one of the 20 restaurants. In addition, the day after we arrived, all of their locations were holding their 9th annual Oyster Day on Saturday, August 2nd, featuring $2 oysters all day at all locations. The event also included live music and happy hour cocktails specifically at the Gilbert location at 3150 E. Ray Road.
Photo ©Michael Kelly
With this event, gather up those enjoying oysters to join in the Oyster Day celebration! So my sister, my grandson and I headed over to get a table at 11 am when they opened. Upon arriving 10 minutes before opening, we were standing in a line extending to the parking lot! Any future trips I will definitely make reservations. You know it is good when this many folks line up in triple digit temperatures!
Photo ©Michael Kelly
Their oyster selection today featured six selected specimens:
Rochambeau from Virginia, Sweet and Brine
Breakwater from Rhode Island, Weet and medium Brine
Standish Shore from Massachusetts, Crisp and Briny
Olde Salt from Virginia, Crisp and Briny
Summerstone from Washington, Sweet and Briny
Beach Plum from Massachusetts, Sweet and Briny
Here in the picture, starting at the two lemon slices and going clockwise, are the oysters order above. Also condiments of red tarter sauce, horseradish, mignonette and one other were provided.
Photo ©Michael Kelly
FYI, the pictures all have a “yellow tint” from the very welcome sunshades helping to cool down the temperature along with an assortment of fans and large misters!
After all were consumed, we each ordered some additional offerings. Normally with fresh seafood, especially oysters, I would order a glass of Albariño, Assyrtiko, Sauvignon Blanc or other white wine varietals. Since it was still early, my sister and I ordered what I can describe as a Bloody Mary on steroids! So many exotic spices were added it was almost chewable. FYI, my Grandson had a diet coke.
Photo ©Michael Kelly
My grandson opted for the Nigiri of all Big Eye Tuna:
Photo ©Michael Kelly
My sister enjoyed the lightly breaded Calamari:
Photo ©Michael Kelly
Next year will actually “purpose” to be here for this event and be prepared to eat inside. The inside folks waiting at the bar and foyer had to number close to one hundred. The entire facility was jam packed.
I ordered sashimi featuring two pieces of salmon, two pieces of Big Eye Tuna and two pieces of Hamachi. Unfortunately, it was eaten so quickly, I didn’t capture a picture of this excellent presentation.
Here is a quick video of the patio with the tables being packed!
Video ©Michael Kelly
A wonderful event, delicious foods and great service everything needed to make this a memorable experience.
Sláinte,
Michael Kelly
2023 Cuda Ridge Wines Sauvignon Blanc with Sashimi and Nigiri
Photo ©Michael Kelly
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.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is where one should not judge a book by its cover! While on the eyes a pale almost clear coloring thinking this is nothing more than “glorified water” or light Sauvignon Blanc. The truth is just the opposite. Bright and crisp aromas of peach and white grapefruit greet the olfactory senses. Then when on the palate, this wine becomes larger than life with grapefruit being the pronounced flavor. Secondary flavors lime and lemon grass let their presence be known. The finish was extremely and enjoyably long, especially for Sauvignon Blanc.
This wine made my Best Wines tasted during the year 2024 (comes out each December) and will again in 2025. It is a great summertime wine on the patio and being only 12% alcohol is great for social occasions. It is listed for $30/bottle and the surprising punch of power and flavors was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
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 sashimi and a couple of Nigiri rolls from Shiro Ninja restaurant in Angels Camp, California. Our eldest grandson was visiting for the evening, who like his grandfather, loves fresh sushi and sashimi. Brought it home and plated the sashimi of Sake (salmon), Hamachi (yellowtail) and Maguro (ahi tuna) along with a Nigiri of Sake and Unagi (eel).
With a modicum of both wasabi and ginger, the wine was excellent with the meal with its acidity, liveliness and flavors.
Sláinte,
Michael Kelly
2023 Silver Trident Sauvignon Blanc with Sashimi
The Winery and Background
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 four thousand 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
Two years ago, Bob Binder one of the owners, invited us to taste their new pizzetta wine and food pairings. From that time on, I have continued to purchase wines from Silver Trident.
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.
For the complete story and pictures on their original pairing with exotic potato chips and then the added pizzettas and tasting, see an earlier story written at:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A unique Sauvignon Blanc. On the eyes, very pale straw in color, but it packed a startling punch. On the nose, floral scents of honeysuckle and mellow green apple. On the palate, soft embracing citrus of Meyer lemon zest, a hint of lime and blanched almonds. The finish provided a honeydew melon that was welcomed and provided a medium long conclusion to each luscious sip. The current release is the 2024 vintage and is listed at $38/bottle.
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!
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 light dinner last night with a medley of fresh Ahi tuna (Maguro), Yellowfin (Hamachi) and Salmon (Sake). Picked up in the late afternoon and plated at home for a refreshing dinner with the temperature being in the mid-90 degree range. Purchased at Shiro Ninja restaurant in Angels Camp, California.
Went with a modicum of wasabi, ginger and soy sauce in order to appreciate the delicate flavors of the raw fish. This wonderful, crisp and refreshing Sauvignon Blanc with its bright but balanced acidity was a wonderful pairing.
Sláinte,
Michael
2023 Cuda Ridge Wines Sauvignon Blanc – Bright and Crisp Refreshment
Photo ©Michael Kelly
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Originally purchased a few bottles of this wine as I felt it was a great representation of Sauvignon Blanc from Livermore Valley. It has been almost one year since my last tasting of this wine and review and it has only improved!
Photo ©Michael Kelly
On the eyes a soft golden touch of color with a light viscosity. On the nose when cold, grapefruit is the dominant aroma that enters the olfactory senses. On the palate, this is where the wine shows it “classiness” with a peach flavoring with the white grapefruit. Bright and rich with fresh acidity this wine is to be appreciated. Secondary flavors of lime and lemon provide a lip-smacking entrance with their flavors. On the finish, any tartness is caressed by its very full mouth feel quality, peach influence and minerality.
Photo ©Michael Kelly
When the wine warmed up a bit the grapefruit dominance subsided and the lemon and lime influence increased.
This wine had made my Best Wines tasted during the year for 2024 (comes out each December) and will again for 2025. It will be a summertime winner on the patio and being only 12% alcohol is great for social occasions. Aged in stainless steel and is listed for $30/bottle with a surprising punch of power and flavors that was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
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 an assortment of sashimi from Shiro Ninja restaurant in Angels Camp. A combination of Maguro (tuna), Hamachi (yellowfin) and Sake (salmon). Served with wasabi and ginger. This is only the second time enjoying the fish from Shiro Ninja and very happy with the freshness of their offering.
Photo ©Michael Kelly
The food and wine pairing was excellent with the richness, delicate flavors and texture of the fish, complimented by the acidity and brightness in the wine.
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 varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère.
Photo from a recent event of Margie and Larry Dino ©Michael Kelly
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 varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
Sláinte,
Michael
Test Results of 1” Square REUSACUBE for Keeping Wine Cool
Photo ©Michael Kelly
I recently did a story on REUSACUBE new 1” square re-usable cubes filled with distilled water just being released. This now gives them two products: their 2” square cube and now their 1” cubes. You can read the previous article at:
I had not done the testing as I had done with the 2” cubes for the 1” cubes but now have the results.
Photo ©Michael Kelly
I took three identical Sauvignon Blanc wine glasses from Riedel and poured equal amounts into each of them. The consensus by wine aficionados is that Sauvignon Blanc wine should be served between 45-50 degrees. This Sauvignon Blanc pulled from the cellar was 56.5 degrees. Once the test was set up the wine in the glass had increased to 57.4 degrees in all three glasses. Many approaches could be taken, and I measured the wine from the cellar and its temperature after setting up the experiment. I used a temperature gauge that calibrated the temperatures to one decimal. Using one glass as the baseline and one glass with the 1” REUSACUBE with two cubes and one with 3 cubes . The house temperature was 75 degrees, and the outside temperature was 82 degrees on the day of testing. Here are the results being measured every 10 minutes:
Observations and Conclusions
*The REUSACUBE did in fact keep the wine cold and cooled it down from the stored temperature with 3 cubes doing a quicker job.
*The wine glasses used did allow a partial submerging of the CUBE. This created a reduced ratio of REUSACUBE to liquid, yet still chilled the wine.
*I was surprised how fast the wine warmed up in a standalone position without the CUBE, meaning no person was holding either the stem or the bowl of the glass! Nor was any wine consumed in the glass. With the wine being consumed the temperature would be cooler (cube to liquid ratio).
*With this being a stagnant test setup, a live one being a certain amount of the wine would be consumed. This, however, would introduce too many variables on time depending on how everyone drank their wine. For someone consuming it quicker, the temperature test may vary.
*The 2” cubes and the temperature changes are recorded in the previous story focused on a Chardonnay glass with a larger opening.
*Usually when taking a bottle of Sauvignon Blanc out of the cellar, it is chilled in the refrigerator for about 20 minutes to get it to the right serving temperature. Both the 2 cubes and 3 cubes result showed a temperature swing of +.7 degrees and -.6 respectively. Both did extremely well at 75 ambient temperature. If this was held outside, then the 3 cubes scores would have presented a more stable temperature.
*Once the experiment was concluded very little of the distilled water was still frozen. So if having another glass of Sauvignon Blanc with 1” cubes, you would need to have additional cubes at the ready. This was not the case for the 2” cubes with plenty of ice still left in the cube. However, the 2” cubes will not fit in a typical Sauvignon Blanc glass.
*For those living in warmer temperature zones than California for example, Arizona, Texas, Florida, having the REUSACUBE in a YETI or similar product would keep wine cool for a long time.
My personal perspective is that for most people this is a summertime necessity and as my wife mentioned a “game changer” for white wine on the patio be it Chardonnay (2” cubes) or Sauvignon Blanc (1” cubes).
Sláinte,
Michael