By Glen Frederiksen
Our journey through the world of wine, from our first eye-opening sip and epiphany over three decades ago, has taken us to many wine regions and down many a dusty wine trail.
When we began this wine blog more than three years ago, it was partly to tie together much of what we have experienced and written about over that long, winding road. Naturally (and hopefully!), there are many more experiences to be had, and this is the bulk of what we are now chronicling.
But there are many switchbacks while on the wine roads, as we follow our passion. Paths will be crossed more than once, and we have the opportunity to reacquaint ourselves with old friends.
So it was when we recently had the opportunity to meet up with Michael Trujillo, President and Director of Winemaking at Sequoia Grove Winery in Napa, Calif.
Trujillo has become one of the winemaking giants in the Napa Valley over the past two decades. Arriving in the valley while on spring break from college, he fell in love with the verdant valley and laid-back lifestyle. He left his Colorado birthplace and returned to Napa shortly thereafter, and made it his new home.
His first job was at a large vineyard in the south end of Napa Valley that would become Domaine Carneros. There, he had the opportunity to meet and work with such titans of the wine industry as Tony Soter, Mike Grgich and others.
He then took a job at Sequoia Grove winery, located on Highway 29 in the heart of the Napa Valley. There, owner Jim Allen and his brother Steve Allen exposed Trujillo to all facets of wine production, from the vineyard to the bottling line.
The consulting winemaker at Sequoia Grove at the time was Andre Tchelistcheff, perhaps the most iconic vintner America has known. Under the tutelage of his new winemaking friends, Trujillo began taking extension courses at U.C. Davis in the Enology department.
Using the Sequoia Grove wine facilities, he started his own label, Karl Lawrence wines. He also consulted with other wineries, most notably Herb Lamb Vineyards. By 1998, Trujillo had been appointed Assistant Winemaker at Sequoia Grove and, in 2001, with the retirement of founder Jim Allen and the sale of the winery to the Kopf family, Trujillo assumed the reins of winery president. Today, the Sequoia Grove winery is making wines that rival those of many of the better-known estates in the valley.
We at Wine Lines first crossed paths with Sequoia Grove in the late 1980s. On one of our early visits to Napa Valley, as we were driving north on Highway 29, we stopped in at the rustic tasting room surrounded by three towering sequoia trees (thus the name of the winery).
We were impressed by the quality of the Chardonnay and especially the Cabernet Sauvignon — so much so, that we purchased our first full case of wine there.
The wines we fell in love with were the 1985 Napa Valley Cabernet Sauvignon and the Estate Reserve Cabernet. These were our epiphany Napa Valley Cabs. Over the next decade, we continued to stop in on our frequent trips to the Napa Valley, and also sought out the wines at local wine shops.
By the turn of the millennium, our wine muse had led us to open a wine shop, the High Desert Wine Emporium in Victorville, Calif. We looked for wines not found in the local supermarkets — wines that were sought after by wine geeks (which we were). Among the labels we stocked were Karl Lawrence and Herb Lamb Vineyards, both crafted with Michael Trujillo at the winemaking helm.
Yet over all those years, we had never chanced to meet up with Trujillo. So, during Trujillo’s recent visit to Las Vegas, we were enthused to finally shake his hand and put a face to the winemaker behind the wines we had been enjoying for years.
Wine tasting notes…
2013 Sequoia Grove Chardonnay, Napa Valley
Ah! Our noses and palates took a trip down memory lane with each sniff and sip of this wine. It is delightfully perfumed and aromatic, mixing together sweet, almost honeyed, impressions of tropical fruit and pear with notes of butter, brioche, and vanilla. Showing a nice balance in the mouth, these flavors carry through to the finish and persist. Think of this as a fine Burgundy, but with the plumpness of California fruit. A perfect foil for snow crab legs dipped in butter.
MSRP: $28 (February 2015)
Wine Lines rating: 92
2011 Sequoia Grove Cabernet Sauvignon, Napa Valley
In the glass, it shows an opaque, deep crimson color. The nose is already integrating the fruit and wood components, with a nice interplay between the polished leather, mocha, clove and cedar from the oak and the boisterous red cassis and raspberry fruit. The fruit carries through on the palate, showing all soft and velvety, before fine-grained tannins poke through near the finish. This wine is a delight to drink now, and should provide pleasure over the next eight to 10 years.
MSRP: $38 (February 2015)
Wine Lines rating: 91
2010 Sequoia Grove ‘Cambium’ Red Table Wine, Napa Valley
Cambium is an interesting word to name this wine. It refers to the actively growing layer of a plant or tree between the inner wood and the outer bark. Essentially, these are stem cells in plants — cells from which all other, more differentiated cells will arise. In other words, the building blocks of a grapevine. This is a proprietary blend of the best building blocks — er, barrels — of Bordeaux red varietals produced in a vintage at Sequoia Grove. The 2010 vintage’s opaque deep crimson hue lightly stains the glass. Its uplifted, floral nose (from a large dollop of Cabernet Franc) shows dark flowers, mocha, graphite, and minerality, all cloaking the tightly wound black and blue fruit. This is a wine that would benefit from mid-term cellar aging, allowing the fruit to bubble to the surface. Patience will be rewarded in a decade or so.
MSRP: $140 (February 2015)
Wine Lines rating: 94
If you want more information about Sequoia Grove winery, tasting room hours, tour information, ordering information, or wish to email them, here is the contact information:
Sequoia Grove Winery
8338 St. Helena Highway
Napa, CA 94558
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THE ANDRE TCHELISTCHEFF CONNECTION
By Bob Johnson
Mike Trujillo makes no secret about the influence Andre Tchelistcheff had on his winemaking style — a style that Tchelistcheff taught almost by osmosis.
“He taught me how important it is to really get in touch with the vineyard — the grapevines, the grapes and the land,” Trujillo says. “[The concept of] terroir pretty much gets thrown out the window today; everybody thinks that oak is terroir.
“The interesting thing is that when a problem or a challenge came up, he never told you what to do. He didn’t teach science; he taught art — winemaking from the gut. Many times, he’d just leave me [in the vineyard or cellar] to figure things out.”
At times, that could be scary. In 1989, a notoriously challenging year weather-wise in Napa Valley, it was a skill that proved to be the difference between making dreadful wine and exceptional wine. (There wasn’t much in-between that vintage.)
“You just had to be in the vineyard every day,” Trujillo explains. “We’d taste the grapes, sometimes twice a day, and you could just taste the dankness coming on. We caught it early, and got our grapes harvested in time while most other wineries waited it out and ended up with fruit that wasn’t great.”
Trujillo drew on that experience in dealing with the problematic 2011 vintage.
“The veteran winemakers fared okay,” he says. “They knew what to do, both in the vineyard and in the cellar. With a vintage like that, you just have to let up on the gas a little bit, and you can end up with a pretty, sexy wine.”
Part of the process involves invoking techniques and practices that result in wines that have what Tchelistcheff called “a perfect flow. And when it has that flow, whether it’s a red or a white, it has the potential for aging.”
Adds Trujillo: “I wouldn’t be bashful to say that our 2011 Cambium could go a good 10 years in the bottle, and still be drinking nicely.”
The Tchelistcheff influence can also be seen — and tasted — in Sequoia Grove’s Chardonnay which, unlike most other California Chardonnays, does not undergo malolactic fermentation.
“Andre never wanted us to do M.L. and we never did,” Trujillo says. “To bring up the creaminess and the nuttiness [associated with the M.L. process], it’s actually the grape clones, oak and lees working in combination with one another.”
Trujillo says that he thinks about his old friend and mentor every day, but especially when he’s facing a challenge in the vineyard or cellar.
“I can’t tell you how many times I’ve said to myself, ‘What would Andre do?’”
Opaque deep crimson color. In the nose, there is a sharp blueberry tang that mixes with raspberry and blackberry fruit. All of this is shaded by notes of lavender, cedar, and spicy oak, followed by a kiss of milk chocolate. Prominent, fine-grained tannins provide a youthful chewiness. Try paired with smoked brisket, barbecue tri-tip, or grilled vegetables.
MSRP: $30 (March 2015)
Wine Lines rating: 89
Opaque purple/black color. Who says you couldn’t make great Cabernet in the Napa Valley in the challenging 2011 vintage? This is an impressive effort. Aromas of roast coffee, polished leather, fresh cassis, boysenberry, black cherry, and licorice entice the nose and promise much. That promise is kept on the palate, where ample fleshy fruit has a velvety texture. After mid-palate, medium-grained tannins apply some youthful grip. There is enough going on here in the bottle to provide drinking pleasure over the next decade and beyond. For now, splash decant this wine for at least an hour prior to serving.
MSRP: $100 (March 2015)
Wine Lines rating: 92
Nearly opaque dark ruby color. Savory scents of dried herbs, celery stalk, and spiced berry fruit lead to an initial juiciness on the palate that then dries out towards the finish. This red is well-suited to pair with grilled lamb, duck, or other savory meats with a side dish of roasted root vegetables.
MSRP: $38 (March 2015)
Wine Lines rating: 87
By Bob Johnson
You’re not likely to see the red wine most closely associated with Sonoma County’s Dry Creek Valley — Zinfandel — ever made in the Bordeaux region of France. But there’s a good possibility that Dry Creek Valley could become increasingly known for red Bordeaux varieties.
“We have a climate that closely mirrors Bordeaux, with longer days of sunshine and cooler nights than Alexander Valley or Napa,” notes Bill Smart, Director of Marketing and Communications for Dry Creek Vineyard.
Napa Valley, of course, is California’s “Bordeaux capital,” while Alexander Valley more often than not is cited as Sonoma County’s equivalent. And while Alexander Valley certainly produces some wonderful Cabernet Sauvignon bottlings, what the Stare and Wallace families of Dry Creek Vineyard want people to know is that Dry Creek Valley has just has much “Bordeaux potential” as Alexander Valley.
“This is the second generation’s handprint on the winery going forward,” Smart says. “While we’re certainly still about Zinfandel, we also want people to know how good the Bordeaux varieties can be in Dry Creek.”
It is something of an uphill battle. Because of Zinfandel’s long history in Dry Creek Valley, it is a variety that is embraced by a vast majority of the appellation’s wineries — most of which are relatively small, with no national footprint. So even if great Bordeaux-style wines can be made there — and they can, as smaller estates such as A. Rafanelli, Lambert Bridge, Mill Creek and Michel-Schumberger have demonstrated over the years — getting them into the hands and wineglasses of consumers poses a real challenge.
Thus, it’s up to estates such as Dry Creek Vineyard and Pedroncelli Winery, which do have significant distribution, to take on the bulk of the legwork and educational efforts.
During a recent visit to Dry Creek Vineyard, we sampled three Bordeaux-inspired bottlings from the 2012 vintage, all boasting “Dry Creek Valley” on their front labels. One was the estate’s signature red blend called “The Mariner,” one was a Merlot-based wine that included four other Bordeaux varietals, and one was a wine that now is more closely associated with Argentina than France: Malbec. Our reviews:
2012 Dry Creek Vineyard ‘The Mariner,’ Dry Creek Valley
Most red wines suggest four or, at best, five individual aroma or flavor impressions. More often than not, these impressions present themselves individually: first a whiff of mushrooms, then a note of charred wood, then some type of fruit, and perhaps a finish somewhat reminiscent of dark chocolate. But the 2012 vintage of “The Mariner” is more like an orchestra whose members have been playing together for years. There are plenty of aroma and flavor nuances — blackberry, black raspberry, black cherry, cassis, herbs, baking spices and, yes, dark chocolate — but they are seamlessly integrated. No extended solos in this vinous orchestra of 56% Cabernet Sauvignon, 25% Merlot, 8% Petit Verdot, 8% Malbec and 3% Cabernet Franc; rather, a harmonious whole. This may be the best “Mariner” yet.
MSRP: $45 (February 2015)
Wine Lines rating: 91
2012 Dry Creek Vineyard Merlot, Dry Creek Valley
Like “The Mariner,” this wine was crafted from five Bordeaux varietals. The blend: 82% Merlot, 8% Cabernet Franc, 5% Cabernet Sauvignon, 3% Malbec and 2% Petit Verdot. Because there is a much more significant portion of Merlot, it’s a much softer wine, one that shows off Dry Creek Valley’s iron-rich soils in its succulent mouthfeel. A nice mix of red and dark fruits co-mingle with a dusty note, making this an exceptionally food-friendly wine. Roasted chicken with garlic mashed potatoes, anyone?
MSRP: $25 (February 2015)
Wine Lines rating: 89
2012 Dry Creek Vineyard Malbec, Dry Creek Valley
Malbec’s “place in life” originally was as a minor blending grape of Bordeaux. But late in the 20th century, it gained star status in its adopted home of Argentina, specifically in that country’s Mendoza growing region. Dry Creek Vineyard likes to include Malbec in its Bordeaux-inspired blends, and also crafts a varietal bottling — for the 2012 vintage, a total of 247 cases. It’s 100% varietal and 100% delicious, a real savory wine with a char element and noticeable minerality, joined by blackberry, black cherry and a mélange of other dark fruit notes. This dark, dense wine needs to be accompanied by a thick steak in order to truly strut its stuff.
MSRP: $38 (February 2015)
Wine Lines rating: 90
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Ironically, Dry Creek Vineyard made its name on a Bordeaux varietal — a white Bordeaux varietal: Sauvignon Blanc. And it continues to craft wonderful renditions to this day, in addition to benchmark bottlings of Zinfandel and one of California’s best varietal Chenin Blanc wines.
A few notes on some of these additional wines that we sampled during our visit…
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It should be noted that Dry Creek Vineyard has something of a secret weapon in its pursuit of quality across the board: winemaker Tim Bell.
“Tim is big on walking and mapping vineyards — almost like a geography lesson,” Smart says. “He’s a big plant guy, and sometimes he drives our vineyard management company nuts. He’ll tell them, ‘I want these three rows picked… leave these three… then pick these next three.’
“Tim is very creative and artistic, but also an I’s dotted and T’s crossed kind of guy,” adds Smart. “And you need that kind of attention to detail when you’re working to take your wines to the next level.”
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Dry Creek Vineyard
3770 Lambert Bridge Rd.
Healdsburg, CA 95448
Note: For archived formal reviews of Dry Creek Vineyard wines dating back to the 2007 vintage, click here.
Chianti is an old land, and this is an old post, taking literal months to think through a whirlwind tour of Tuscany — and to digest the full experience, food, wine and culture.
What is Chianti?
Well, there is a definition according to the region’s authorities themselves, which seems to offer up a strict set of guidelines. But as we will see, those guidelines can play out differently in different places. There is more than a “bit” of wiggle room, even in Chianti Classico. Chianti wine is first and foremost wine made in Chianti, and the authorities tell us that:
Other fundamentals and other requisites concern the ampelographical base—or the types of grapes that can be used in the preparation of the wine. The rules provide for a minimum ratio of 80% for Sangiovese, the typical red variety of the zone. Along with the Sangiovese, other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot, all recommended and/or authorized for the production zone. Among the principal sensory characteristics indicated by the production rules, there is the ruby red color that can become at times intense and profound, depending upon the wine’s origin. The odor offers floral notes of violets and irises combined with a typical character of red fruit. The flavor is harmonious, dry and sapid with a good level of tannin that fines in time, becoming soft and velvety. Other requisites requested include a minimum alcohol level of 12 degrees for young wines and 12.5 degrees for the Riserva.
A quick analysis of these guidelines gives us an initial picture of a lithe, drinkable, sanguine wine, originating from the native Sangiovese grape and perhaps a scattering of local field varietals. Flowers and raspberries dominate the palate, and at 12 percent alcohol, it’s quite sessionable.
That is Chianti… or is it?
A more pointed analysis would highlight that the guidelines only specify 80 percent Sangiovese, and that the authorities allow international varietals such as Cabernet Sauvignon and Merlot. 20 percent of either varietal is enough to change the structure and personality of the wine into something much more forward. It’s more robust, perhaps showing oak and age-worthiness. And because the guidelines only specify a minimum alcohol… it can climb higher, into the 14-15 percent range sought by many consumers, especially those in America.
So which is the real Chianti?
Our mid-September trip to Castello di Gabbiano showed us a full range of Chianti wines, from acid-driven, chuggable table wine at Dario Cecchini’s steakhouse to serious reserve bottlings like the Castello’s “Belleza,” which earned the mark of “Gran Selezione.” The Gran Selezione is a new moniker created by the Chianti Classico authorities to designate the most prestigious wines in the region. A panel of winemakers and region experts grades submitted wines on taste and overall character, approving only the “best.” As a whole, the new practice is a clearly bold move to bolster Chianti’s claim as a region producing high quality wines … and to appease to an international export market that demands high-scoring, slightly bigger wines than the kinds of Chianti wines brought to U.S. shores years ago.
And oh, those wines. Straw-covered bottles and served alongside crockery thin-crust pizza, or Americanized Italian red-sauce dishes on checkered table cloths. They were nothing to write home about, and that’s part of the problem for many regions like Chianti that used to produce such inferior wine for export. On the one hand, some of traditional Chianti wine has always been a little lighter, more like good Beaujolais or Loire than ultra serious Napa or Bordeaux. And as in places like rural France, there has always been a culture of table wine or home-made wine, which wasn’t ever intended to compete in magazines for top awards. Moreover, the Chianti region historically viewed wine and food as nearly inseparable — both originate from the terroir of the region. The downside is that, at export, these lighter Chiantis earned a reputation for being second-rate, downgrading the region as a whole. New winemakers and large holding companies believe Chianti has the potential to be a world class region, and so they’ve taken it upon them to produce something different… more developed, bigger, riper. And as in many places around the world, this generation of winemakers and companies is doing so through the use of modern technology and winemaking techniques, to get the most from grapes while meeting international demands. It’s smart business!
But again, that brings us back to our original question… what is Chianti?
At the Castello, I tried several times to push winemaker Federico Cerelli on the question, urging him to elaborate on his vision and what motivates him to make the kind of wine that he does. I wanted to get at the soul of Chianti wine, at least from his perspective. He is a very smart, personable winemaker, and he clearly knows the kind of wine he wants — and needs — to produce, to achieve the results he and his employers want.
Parsing that last sentence out, Federico is, at his core, a modern winemaker. He is well-trained, and the latest releases from Castello di Gabbiano all have a level of quality derived from that training. Looking at the range of wines and Federico’s influence on the winemaking of Castello since coming on board and since the the property was purchased by the Australia-based Treasury Wine Estates, there is a progressional blending of New and Old World attributes as the wines increase in price. The reserve wines, including the Gran Selezione “Belleza,” have an enhanced mouthfeel and gravitas that exudes a certain richness, aging and “proper” correction. You know these are good, ripe, balanced wines. They are well-made and display a consistent value-quality proposition.
For this, Federico and the Castello team should be congratulated, for they accomplished the very rare feat of producing good wine at affordable prices, and secondly, producing good wine that many people will enjoy. One thing gives me pause, though, or at least raises the specter of the original question again — that the wine I enjoyed most at Castello wasn’t a reserve bottling, but the standard Chianti Classico, which is lower in alcohol and lighter overall. And, in discussing that fact with the Castello’s chef, Francesco Berardinelli, we seemed to be in general agreement that the cuisine of Chianti harkens back to these kinds of wines, although there is a clear time and place for more expressive, age-worthy bottlings.
So, what is Chianti? Is it a lighter, more local style? Is it something increasingly worldly and serious? Is it old-fashioned? Is it modern? Is it more natural? Is it more corrected/influenced?
Chianti, as it turns out, is all of these things. The beauty is that we, the consumer, can select a Chianti for every occasion.
By Bob Johnson
Sad news just in from one of our favorite concert venues in the Pacific Northwest — Maryville Winery. Here is the text of the letter that just went out from the winery to concert patrons…
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By Glen and Mary Frederiksen
Coming to the North Coast wine country of California is transformational for us. As soon as we cross any of the bridges that lead us north of the San Francisco Bay, our bodies and minds relax, shedding the cares and worries that come with the workaday world to the south.
While the main attraction is the fabulous wine from any of the 2,000 or so wineries in Napa and Sonoma counties, our later, non-poverty-stricken years have found us increasingly driven to, and seeking out, the wonderful cuisine of the region.
We have dined at dozens of fine dining establishments in the cities of Napa, Rutherford, St. Helena, and Calistoga in the Napa Valley. On the Sonoma side, Healdsburg and Santa Rosa have likewise had their share of fine eateries.
One area that has, in the past, been a flyover zone for great cuisine (in our opinion) was the city of Sonoma and the nearby Valley of the Moon. Despite a beautiful central square, Sonoma was more about cafes and bistros than formal haute cuisine.
With the arrival of Aventine, located just outside of Sonoma at the gateway to the Valley of the Moon, all that has changed. The name of the restaurant is from one of the seven hills upon which Rome was founded. Located in a 175 year old building that once was a grist mill, this upscale Italian restaurant is overseen by Chef Adolfo Veronese. He began his culinary journey growing up in his father’s San Francisco restaurant, Osteria Romano. After formal training at the Culinary Institute of America in New York, Veronese worked for a number of highly regarded establishments, including Drago, Valentino, Wolfgang Puck Fine Dining, and TAO’s Lavo Restaurant and Nightclub in Las Vegas.
In 2009, Veronese returned to his home town of San Francisco (his grandfather was Mayor Joseph L. Alioto), and has pursued his uncompromising passion for authentic Italian, Mediterranean, and Californian food through the Aventine Hospitality group.
Aventine General Manager Fabiano Ramaci presides over the dining room, welcoming guests and seeing to their every need. As if his duties at the restaurant weren’t enough, Ramaci is an accomplished winemaker, owning Mora Estates Winery. He specializes in – what else? – Italian varietals.
On the night of our visit, four of us enjoyed a sampling of signature dishes from the Aventine menu. The food was incredible! Below, Mary has written a summary of the dishes served, with descriptors and tasting notes.
Mary here. The dishes we were served were memorable and delicious. Here are a few notes about each dish.
Sometimes when I dine at an upscale restaurant where I know the Chef will be offering many dishes, I do not eat the bread course at the beginning of the meal. This night, it would have been a mistake. Please be aware that the bread served at Aventine is not to be “skipped”. It was soft, moist, flavorful and addicting – perfect for sopping up the sauces that accompanied several of the dishes. It was served with a Port Butter that was exceptionally tasty. If they sold this bread and butter in the restaurant lobby, I would have purchased a loaf and a pound of the butter to take home.
Our next course was the Margherita Pizza. The dish was classic mozzarella, tomato and basil with a perfect balance and freshness. This could be a meal by itself.
Gamberoni (jumbo shrimp) was our antipasti course. The prawns were wrapped in prosciutto and sautéed, with sage and a balsamic glaze. Firm but not overcooked, they were so fresh and tasty!
The Lasagna Al Forno (al forno means any dish that is baked in an oven) was expertly prepared with a combination of beef, veal, pork, ragu, creamy béchamel, mozzarella, parmigiano and, instead of nutmeg, Chef Veronese used cinnamon. A nice touch and a well-balanced dish.
A signature dish of Chef Adolfo Veronese followed and this was my favorite of the evening. This dish has made it to “My Last Meal on Earth” menu. The Raviolo Di Fromaggio contained peas, wild mushrooms, white wine sauce and shaved parmigiano. Black pepper accented the rich and yummy entrée of perfectly cooked raviolois. When I next return to Aventine, this will be my main course. Thank you, Chef!!
Branzino (sea bass) was the next course. This whole grilled European Striped Sea Bass, infused with rosemary and lemon, was so fresh it tasted like it had just been pulled from the sea. It was accompanied by roasted peewee potatoes, roasted vegetables, oregano and a wonderfully flavorful citrus vinaigrette. WOW!
Scottadito was next. In Italian, the word scottadito means “burned fingers.” This dish is so named because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers. Chef used grilled Superior Farms lamb chops with sides of sautéed greens, fingerling potato chips and a balsamic mint reduction sauce. Mary “had a little lamb” and she was a very happy diner.
Lamb Shank with Lentils in an Amarone Sauce was a special dish that was not on the menu. Pork shank is the on-the-menu dish, but it had already sold out for the evening. It was beautifully presented and prepared, although some at the table felt the flavor a bit too strong.
For the vegetable course, called Contorni, the chef offered Funghi, a dish of sautéed seasonal mushrooms, roasted garlic and Italian parsley. The flavors “popped,” with a spicy impression on the palate. It was savory and delicious.
The final two dishes were desserts. Budino is defined as any type of soft, sweet dessert thickened — usually with flour — and baked, boiled or steamed. The one we were served contained chocolate-pecan crumble, salted caramel and soft whipped cream. It was delicious! I wanted to lick the bowl but, because four of us were sharing, I refrained. It was creamy, fresh and light, with a perfect sweet crunch from the crumble.
Finally, a warm flourless chocolate cake arrived. It, too, had salted caramel and was served with a vanilla gelato. Sadly, there were a few bites left in the dish but that was only because we had run out of room! I refrained from asking for a to-go box for the remaining dessert.
Compliments to Chef Veronese and all the staff who served us! It was a dining experience I will not soon forget.
14301 Arnold Drive
Glen Ellen, CA 95442
By Mary Frederiksen, AKA The Happy Cooker
(Editor’s note: This recipe was first published in the March 1999 issue of the High Desert Wine Explorers newsletter)
Lately all I see on the television newscasts are stories about the winter weather. It is winter but somehow the snowstorms and cold temperatures are news worthy. It is wonderful not to live in the inclement conditions in the north and the east. I did that when I lived in Ohio for the first 25 years of my life… That was quite enough for me. Once I found out there was better weather elsewhere, I was on the move.
If you are in an area where the weather is very frigid and stormy, this recipe may be just the thing to chase away the cold and gloom. It is a hearty dish and has that “stick to your ribs” quality that your parents told you about. Add a loaf of crusty bread and perhaps a salad to the meal and you will soon forget the storms and cold around you.
FETTUCCINE WITH GORGONZOLA AND WALNUTS
½ cup of walnuts, broken
1 cup of heavy cream
8 ounces of Gorgonzola cheese, crumbled
A pinch of nutmeg
Coarsely ground black pepper, to taste
12 ounces fresh (or 8 ounces dried) fettuccine, cooked and drained
Grated Parmesan cheese
Heat a small skillet over low heat. Stir in the walnuts. Toast gently until fragrant and lightly browned. Set aside.
In a small saucepan, heat the heavy cream until hot, but not boiling. Stir in the Gorgonzola until melted and the sauce is creamy. Add the nutmeg and the pepper.
Cook the fettuccine according to package directions and drain.
Toss the fettuccine with the sauce, sprinkle with toasted walnuts and serve with the grated Parmesan cheese. Enjoy!
With all of the advancements in technology — both in the vineyard and in the cellar — some are of the opinion that vintages don’t matter anymore.
But as our tasting of two recent vintages of Wakefield Estate’s “The Visionary” Cabernet Sauvignon reveal, that’s simply not true.
Both wines are exceptional, and built to age. But we found that the younger 2010 vintage actually is drinking better now than the year-older 2009 bottling. There are some similar characteristics, but a careful analysis reveals that these are two very different wines — different because of their vintages.