RSS

Tag Archives: #winetasting

Farm to Fork in Napa, St. Helena and Yountville and Asian Salad Dressing Recipe

Farm to Fork in Napa, St. Helena and Yountville and Asian Salad Dressing Recipe

My husband and I had the pleasure of hosting our Florida friends last week. Sherri and I went on the very first Avon three day walk together almost twenty years ago and have been close ever since. Today’s blog will be about our day in Napa and Yountville with our two son’s Danny and Andrew. We explored Ashes and Diamonds Winery, V Sattui, Napa Valley Olive oil Company, and Rutherford Grill Restaurant for lunch. Then we circled back and took on Lucy Bar in Yountville for drinks and shopping in the Marketplace. It was marvelous day showing them around Northern California wine country.

 

 

Having no idea where to begin, we drove for an hour along Hwy 29 and stumbled upon Ashes and Diamonds Winery which is the newest winery in the Napa Valley and is directly behind Don Giovanni Restaurant. I remembered I was given a free tasting the last time I ate there with my friend Cathy. Here’s my blog on that magnificent day.
IMG_5796

This place is exquisitely decorated and the wine was robust and full bodied. Sherri and Andrew had tastings (since I was driving), and we all sat and listened to their jazz music. The vibe was fun and exciting. Of course I’m always energized when I get to try a new place. They also served a delicious poppy seed and sesame seed focaccia which hit the spot in our bellies.

IMG_5795

Next we stopped in to V Sattui where we sampled their vinegars and cheeses. It’s a bustling place with people from all over the world buying deli sandwiches, extraordinary cheeses and refreshing wine for their romantic picnic lunches under the ancient oak trees. If you haven’t experienced this delightful place, it’s a must see for sure.

IMG_5835

Danny Sherri, Andrew and me at V. Sattui Winery

After hopping back into the car, we found Napa Olive Oil Manufacturing Company in St Helena which I have always wanted to tour. This place has been around since 1931 and has all sorts of items a foodie like me would like to enjoy. I purchased a gallon of their olive oil and blackberry ginger vinegar to take home. Sherri, Andrew and Danny loved tasting their offerings also.

Rutherford Grill was our next stop where we splurged on their French dip sandwiches, smoked salmon, ribs, roasted chicken and more. It was familiar to my guests since they had been to a similar restaurant called Houston’s in Dallas Texas. I highly recommend getting a reservation since it is always a local favorite while in St. Helena.

IMG_5880

It didn’t take long to decide where to take them next since we were short on  time. After all, we had dinner guests (Heidi, Sharon, Lisa, Elyse, and Bill) coming at 6:30PM that evening to welcome Sherri and Danny back. They had lived in our neighborhood twenty years ago, before moving to Florida and had made friends while here. So on to Yountville we went.

Lucy Restaurant and Bar at Hotel Bardessono is a relaxing place to sit and relax while enjoying an artisanal cocktail or “field to fork” fare from their innovative, garden inspired cuisine. Since danny was driving, we sat outside on their comfy patio couches. I had a glass of kahlua and Sherri had a ginger ale while Andrew took a nap on their hammock and Danny made a phone call. We walked to their nearby gardens where we found a loaded O’ Henry peach tree that had many peaches on the ground. Four ended up in my bag because I can’t stand to let anything go to waste, and they were enjoyed (after cutting off the bruises) with our dinner the following evening.  It was a fun way to end the foodie farm to table experience.  

The potluck dinner chicken wings, hummus and fried pita chips, baba ganoush, fruit salad, taquitos with guacamole, and wine with our friends was delightful. Everyone was thrilled to see Sherri again and Danny loved meeting them since he was only 4 when they left the Bay Area. More blogging adventures are sure to be coming in the near future since we had day trips to San Francisco, Berkeley, Sausalito, downtown Walnut Creek.

I feel fortunate to have the time and resources to share my foodie road trips with others. Thank you for taking the time to read my blog. It means the world to me. If you would like to hear more from my excursions, and get fun recipes subscribe to my blog. I will be sure to keep you posted on all the latest and greatest in regards to the food and wine culture in the US.

 

Asian Sesame Cilantro Salad Dressing

Ingredients:

½ C Seasoned Rice Vinegar

1 Bunch fresh cilantro stems and leaves washed (can substitute fresh parsley if you dislike cilantro, but will taste different)

2 cloves garlic (sauteed whole in 1 T canola for 2 minutes)

3 T fresh chopped ginger

¼ C apricot jam

6 green onions chopped

1 fresh squeezed lime, orange or lemon

½ C plus 1 T canola oil

½ C peanut oil

2 T sesame oil

⅔ C soy sauce

½ t black pepper

½ t chili oil

Directions:

Blend all ingredients in a blender until combined. Refrigerate. Will keep for 2 weeks.

I use this dressing to marinate skirt steak, or chicken. It is best served along with roasted chicken, white fish or in a salad. Make a green salad with mandarin oranges, almonds, maruchan noodles, chicken or steak. It’s delicious!

 

Advertisements
 

Tags: , , , , , , , , ,

Sip Happens… It’s Okay to WINE

Sip Happens… It’s Okay to WINE
IMG_4178.JPG

Lynie and me at Bob’s Wine Class

Took a spectacular wine class last weekend at the local community center in my town with my neighbor Lynn. Lynn also happens to be my husband’s cousin, so that makes her extra special. She got me excited about signing up for the class a few months ago, and boy am I glad I did. I’m usually a food blogger. But wine goes well with food, right?

In today’s blog, I will be sharing the highlights about what you need to know about wine and sharing my favorite risotto recipe. Bob Becker a certified Sommelier and Wine professional gave the wine analysis presentation along with his wife Darla. Lynie and I and several other wine enthusiasts learned that Americans drink 900 million gallons of wine a year!  It was interesting to find out that there were only 40 wineries back in 1970. And today, there are 9000 wineries in the US! We like our wine. In fact, Bob said that Americans drank 3.7 billion bottles of wine in 2017!

IMG_2664

My nieces Keri and Jamie last December at Rombauer in St Helena

I had no idea how complicated wine tasting could be. We went through the Seven Components that make up the structure (there happens to be 1200 components in a glass of wine): Aroma, Alcohol, Sugar, Acid, Tannin, Texture, and Body were what we covered.These characteristics helped us learn how to identify the glasses we had in front of us. During our lifetime, we create a memory bank of aromas that our brain remembers when drinking wine. The three types of Aroma are Natural/Floral like a Viognier, a Bouquet aroma (the wine is 4 or 5 yrs old) and was made w molecular equilibrium like raisin or leather aroma, or Wine Maker Infused because of the wine barrels. There are American, French and Hungarian wood barrels.

IMG_4179

Lynie getting serious while waiting for Bob’s presentation

American barrels might smell like vanilla, dill or coconut. Where as the French barrels have a caramel, spice or nutmeg aroma. The Hungarian may taste like cinnamon or cloves and the winemakers add wood chips to get these flavors when they burn the barrels. True story. They can only flavor wine in a barrel three times before these barrels are discarded. When Bob worked at Hess in Napa they had 3,500 barrels at one time and each barrel cost approximately $1,600 each. That’s a lot of moolah.

IMG_4177

Bob’s wife Darla and a few happy participants

Then we learned the five step tasting method: Sight, Swirl, SniffSip and Summarize. Sight– When looking at your wine, look for clarity.  Is it crystal clear? How old is it? White wines get darker after 4 yrs because they start oxidizing. What climate was it grown in? Red wines get lighter as they age. The color pigments fall to the bottom and at 4-6 yrs old the reds have a different color at the outer edge rim part of the glass. Are you confused yet?

Actually we were just getting started tasting the various wines sitting in front of us. It was so fun. When one Swirls, you are aerating the wine releasing esters of aroma molecules that enter the nose. Fun fact! Right handers swirl their wine glass counterclockwise and left handers clockwise. Apparently, legs are those streaks that trickle down the side of any wine glass after you swirl it. They tell nothing about wine. It means the cabernet grapes had thick skin. The slower the legs the more alcohol.

IMG_4176

Lynie and I had to identify various Smells like coconut, pear, lemon, cloves, raspberry, pineapple, diesel and mildew (cause from a moldy cork) that were located in small bottles on the table. I couldn’t believe how hard it was to remember each of these. Smell is the gateway to flavor. For example, New Zealand’s wines have more of a lychee aroma. A Spanish wine over 10 years old will smell like leather. A Viognier white wine may taste like white peaches, apricots or a green apple aroma. And we learned that no two people smell things alike. Who knew?

IMG_1013

My dad Ron and my friend Susan at Rombauer a few years ago. Of course I was trying to be a matchmaker again

It was so interesting to find out that everyone has a dominant nostril when Sniffing wine. The professionals hold their glass within an ⅛ of an inch of the rim to properly sniff. They tilt the glass and use only one nostril. Fascinating!  

Now I know I was supposed to take notes on Sipping and Summarizing too, but there is nothing written here. I wonder if the wine was kicking in…

Bob also talked about ways to recognize bad wine. For instance, if you make a reservation for an earlier time, the restaurants may be serving wine from the day before that doesn’t taste quite right. And if you are paying $12-16 dollars for a glass of wine, it should taste good. Call the waiter and have them open a new bottle in front of you so you know it isn’t old. Great tip!

We talked about Infrared Thermometers that help tell the wine’s exact temperature. We now know that lying a bottle on its side helps prevent air getting in and that we should keep the bottles in a cool dark 55 degree room. Wine cellars can cost $87,000 to build! Interestingly enough, don’t store your wine in a home fridge because they vibrate in there and that changes the flavor of the wine prematurely. It’s also too cold and dry in your home fridge. For those of you that only drink a glass or two a night, buy a coravin. These help suck the wine into your glass and keep the cork in place to keep the wine fresh. These are just a few of the many interesting wine tasting tricks in Bob’s class.

Bob was clear about serving wine from a clear glass with a stem that is thin with a narrow rim like these or these.  The thinner the glass the better the wine tastes. I know these rules are boring you, but I’m excited to have my next dinner party and show off all of my new wine tips.
Thank goodness red wine has beneficial health benefits too. Although it’s best to not over drink. Make sure to drink a wine that is older than 10 years quickly and don’t decant it. The oxygen destroys the flavor immediately. 

Also- Bob pointed out that screw tops are perfectly fine, they are fabulous at preserving wine and are better than corked wines. Five out of every 100 wine bottles have bad corks!

The characteristics of a well made wine are: Expressiveness, Complexity, Pleasing Texture, Balance and Lingering Finish. When you swallow, how long does the flavor stay on your palate? Does it burn the back of your throat going down? This may mean it has a high alcohol content. Side note: Bob mentioned Screaming Eagle Wine founded by female winemaker Jean Phillips. He and Darla had the pleasure of enjoying her wine for $1,200 a bottle! No kidding.

One of the most interesting facts about the class was realizing that wine is full of SUGAR. These bottles show how much sugar is in each wine. Sparkling wine like Cava/Spain, Prosecco/Italy, and Roederer/France has less sugar and go with many foods. It’s against the law to add sugar to wine. Just before the wine is bottled, the vintners dump raw grape juice into the bottle. The yeast eats the sugar and ethyl alcohol is produced.

IMG_4184

At the end of the class Bob revealed what we were drinking. It was fun to find out more about these wines. My favorite was either #4 or #5 because I was picking up a coffee aroma and I love coffee.

#1 A Sauvignon Blanc from Smart Cookie Vineyards

#2 Chenin Blanc from Beringer

#3 A Zinfandel from Quackenbush

#4 Pisano RPF Uruguay Tannat 2013

#5 Apothic Red 2015
I could go on and on with more wine tips, but why not take a class like Bob’s? His email is Beck711@comcast.net. He also does private parties. Or you could go wine tasting at Page Mill Winery in Livermore and meet my hiking friend Debbie.She knows her stuff. Lots of cool things to do in Livermore.

IMG_4182

Wine Wheel that helps while wine tasting

In Bob’s  words “If you wine a little bit, you’ll feel a lot better.” Well, I can tell you that my husbands cousin Lynie and I definitely felt a lot better after taking his class. I hope you have enjoyed this write up and have picked up a thing or two about wine.

IMG_4180

And finally, I will end with a quote from Benjamin Franklin. “In wine there is wisdom, in beer freedom, in water there is bacteria. I think I’ll plan a day trip to the Napa Valley, Livermore or Healdsburg. Anyone want to go? Hit me up! Leave me a comment below and tell me your favorite wine tip.

IMG_7106

My fav chef Michael Chiarello even has his own wine. Pic taken a few years back at Bottega restaurant in Yountville at Marketplace

 

Tags: , , , , , , , , , , , ,

 
%d bloggers like this: