Varietal of the Month: California Chardonnay
Chardonnay wine from California is typically characterized with a rich and creamy mouthfeel and a buttery finish. This structure comes from the oak aging and the secondary fermentation called malolactic fermentation. During this process, some or all of the tart malic acid is transformed into softer lactic acid. This turns the wine from crisp to fat and brings to play the buttery flavor.
Wine of the Month: Miner Wild Yeast Chardonnay
Full-bodied and lush, yet never heavy, the Wild Yeast Chardonnay shows off flavors of ripe pear and melon with butterscotch and hazelnut notes balanced by oak spice and bright acidity. This is a wildly expressive wine that will reward a few years of patient cellaring. The grapes are fermented using only indigenous or “wild” yeast cultures found on the skins of the grapes themselves in the vineyards and within the walls of the winery.
Miner is a dynamic family-owned winery tucked along the eastern hills of the Oakville appellation in the heart of Napa Valley. Founded in 1998 by Dave and Emily Miner, Miner Family Winery crafts reserve-style wines by sourcing fruit from Napa Valley and other specially selected California vineyards.
Winemaker Stacy Vogel uses a combination of old-world winemaking techniques and modern technology to make wines that reflect the unique characteristics of individual vineyards or “terroir” where specific varietals grow best. This fusion of superb vineyard sites and thoughtful winemaking allows Miner to deliver elegant, expressive wines.
Salads, seafood, shellfish, light pasta sauces, creamy dishes, roasted chicken.
Grilled Sea Bass with Corn & Pineapple Salsa
4 sea bass fillets
2 tablespoons vegetable oil
2 ears corn, cooked
1 cup diced pineapple
1/4 cup finely diced red onion
1/4 cup finely diced jalapeno
1/4 cup finely diced tomatoes
1 lime, zest and juice
Salt and pepper, for seasoning
Sprinkle sea bass with salt and pepper on both sides. Heat a grill pan over high heat. Add the oil. Place fish in the pan and reduce heat to medium. Cook for 3 to 5 minutes or until the fish releases from the pan and is easy to turn. Cook on the other side for an additional 4 minutes.
While the fish is cooking, combine the corn, pineapple, red onion, jalapeno, tomatoes, lime zest, lime juice, salt and pepper.
Remove fish to a serving plate and top each filet with a squeeze of lime. Follow with a spoonful of the salsa and serve.
Varietal of the Month:French Rosé
Rosé all day seems to be the way, especially in the South of France – the largest region specializing in rosé wine. In this area of France, rosé is thought of as a lunchtime wine. Winemakers have kept this in mind when making rosé and ensuring the wine pairs well with many types of food, thus giving the wine a range of colors, textures and flavors.
The degree of color has to do with the amount of time the flesh of the grapes is in contact with the skins after crushing. Most red wine grapes have a dark skin, but a pale interior. It is the contact with the skin after crushing that gives red wine its deep color. With rosé, the grape flesh has only limited contact with the skins after crushing. This can range from mere minutes to hours, whatever the winemaker deems necessary. This interaction determines the depth of color and also flavor.
Although differences are noticeable, most French rosé have some common characteristics and tend to be refreshing on the palate, crisp, bright and dry.
Dry rosé should not to be confused with white zinfandel or blush wine. Although pink in color, these wines have a very different flavor and are very sweet. They typically contain nearly seven times more residual sugar than a dry French rosé.
Wine of the Month:Notorious Pink
Aroma: Ripe Peaches, Plums, Lavender, Pear, Orange, Honey, Floral, Herbal
Palate: Melons, Raspberries, Sweet Cherry, Pear, Peach; Crisp, Good Acidity, Well Balanced
Finish: Stewed Apples, Hint of Spice, Good minerality, Gentle and Length Finish
From the Domaine la Colombette vineyards in the South of France, this pale pink wine exudes floral orange blossom aromas. Made from 100% Grenache grapes, they use mature grapes to balance the flavors of ripe grapes. It gives the wine a wonderful acidity and soft minerality.
Salads, seafood, shellfish, light pasta sauces, chilled soup, pizza.
4 cups watermelon cubes
2 large tomatoes, peeled and seeded
1 Fresno pepper, cored and seeded
1 cup cranberry juice
2 tablespoons white wine vinegar
1/4 cup fresh mint leaves, chopped
1 cucumber, peeled and seeded
2 tablespoons parsley, chopped
2 tablespoons lime juice
In a blender combine all ingredients. Puree completely. Transfer to a bowl, cover with plastic and refrigerate at least three hours, allowing mixture to chill completely and flavors to combine. After refrigerating, strain mixture through a fine mesh sieve. Pour strained mixture into shot glasses or small serving bowls. Can be prepared one day in advance.
Varietal of the Month: Chardonnay
Chardonnay is the world’s most popular and versatile wine from where it is grown, how it is made, and its range of flavors – rich and buttery to crisp and light.
The Chardonnay grape originated in Eastern France in the Burgundy region but is now grown throughout the world. It is very susceptible to the climate where it is grown. In cool climates the grape takes on more fruit flavor and in warm climates it has soft sweet flavors of honey and butter.
Throughout history it is traditional to ferment Chardonnay in oak barrels - especially Chardonnay wines from California. However, more wineries are starting to age and ferment the wine in concrete or stainless steel tanks.
Unoaked or stainless chardonnays are not aged in oak barrels, so they do not have that buttery, creamy flavor you expect from a chardonnay. Instead, they are crisp, light and have prominent citrus flavors.
Chardonnay with a buttery or creamy flavor is aged in oak and also goes through a secondary fermentation called malolactic fermentation. During this process, some or all of the tart malic acid is transformed into softer lactic acid. This turns the wine from crisp to fat and brings to play the buttery flavor.
Wine of the Month: Stag’s Leap Chardonnay
With well-integrated vanilla oak notes, subtle almond undertones, and a flinty minerality on the finish, this wine is full, rich and bright, but maintains freshness due to its acidity, which creates a Chardonnay of lovely complexity and depth.
The grapes for this Napa Valley Chardonnay were sourced from the cooler southern appellations within Napa Valley, where fog from the San Pablo Bay helps to cool the vineyards throughout the growing season, allowing for ideal preservation of freshness and acidity. The majority of the fruit comes from the Carneros AVA which provides citrus, mineral, and crisp apple notes, with a smaller percentage coming from the Oak Knoll AVA, which contributes more tropical and stone fruit characteristics. These vineyards consistently produce Chardonnay ideal for our style of winemaking with fresh fruit flavors and bright acidity and vibrancy.
The inviting bouquet expresses aromas of creamy lemon meringue, tropical pineapple, delicate elderflower and hints of raw almond nuttiness. On the palate, you’ll find a classic refreshing Chardonnay with a vibrancy of tropical fruit notes that transition into lemon curd and meringue while also maintaining a roundness in balanced texture.
The grapes are gently whole-cluster pressed in order to preserve the fresh, floral aromatics naturally occurring in the fruit. Twenty-five percent of the wine is fermented in stainless steel and remains in tank until the final blend is assembled. The winemaking hand remains light, with twenty-five percent of the wine fermented and aged in new French oak barrels and the remaining fifty percent in seasoned French oak. This specific barrel treatment helps preserve the essential purity of the fruit while adding subtle notes of oak complexity. It does not undergo malolactic fermentation, which helps to further maintain the fruit’s natural acidity and aromatic freshness. The wine was bottled after just six months of maturation.
When pairing chardonnay with food it is best to know how the chardonnay was made. Unoaked or stainless chardonnay pairs well with seafood and foods with light flavors. Chardonnay aged in oak pairs best with food that has a buttery or creamy sauce and mild cheeses. Chardonnay that has been through both oak aging and malolactic fermentation pair best with meats such as chicken, lean pork and veal.
Recipe of the Month:
Pound Cake with Honeyed Peaches
1 loaf of FRESH bakery pound cake
4 peaches, sliced
1/4 cup water
3 tablespoons honey, divided
2 tablespoons sugar
3 teaspoons vanilla, divided
2 cups whipped cream
1 tablespoon honey
1 teaspoon vanilla extract
Slice the pound cake into three layers and set aside. In a sauté pan combine the water, 2 tablespoons honey, sugar and 2 teaspoons vanilla. Stir over medium-low heat until sugar dissolves. Add peach slices and simmer for two minutes or until tender. Set aside to cool. In a bowl add the whipped cream. Fold in the remaining tablespoon of honey and a teaspoon of vanilla. To assemble the cake, place the bottom layer of cake on a plate, spread with a thin layer of cream, top with peaches, repeat with the next layer. Reserve some cream and a few peaches for the top layer. Drizzle with more honey for garnish.
Varietal of the Month:Rosé from Italy
Known as Rosato in Italy, rosé wine is like tasting Italian summer in a glass. Many of the Italian rosé wines are less dry than the popular French and American rosé varieties, simply because the grapes they are made from have more fruit-forward, mineral and herbal characteristics.
Throughout Italy, grape varietals are very regional. If you’re in Tuscany you’ll see rosé made from Sangiovese grapes, in Campania – Aglianico grapes, around Venice – sparkling rosé from Glera/Prosecco grapes, Abruzzo – Montepulciano grapes, and Piedmont – Nebbiolo grapes.
The color of the rosé varies from very light to a clear red due to the amount of contact the juice has with the skins of the grapes. Many Italian grapes have darker skins, as well as a dark interior, which gives the wine a more pronounced color and flavor. Don’t be fooled by a light-colored Italian rosé, even minimal contact with the skins can bring flavors that burst with fruit, flavors.
Wine of the Month:
Corte Fiore Rosé
The Corte Fiore Rosé is made from Montepulciano grapes grown at high altitudes in the mountains of Abruzzo. Refreshingly dry, this pale pink rosé has a crisp acidity with notes of juicy cherries and wildflowers.
This grape is grown only in the Abruzzo region of eastern central Italy. It is protected by the Denominazione di Origine Controllata e Garantita (DOCG) from the Italian government that ensures standards and practices that are authentic to winemaking in that region.
Although this rosé is very light in color, it is a medium bodied wine with flavors of juicy cherries and fragrant wildflowers with a long, mouth-watering finish. The grapes are grown high in the mountains and the cooler climate provides a longer growing season which preserves the freshness and enhances the wine’s perfumed floral and crisp red berry aromas.
After harvest, the grapes undergo a gentle crushing that produces the pale rose-colored juice which is fermented in stainless steel at low temperatures.
Salads, pizza, mild cheese, seafood, risotto
Grape, Gorgonzola and Walnut Flatbread
1 (8 inch) flatbread
1/4 cup gorgonzola cheese
1 tablespoon mascarpone cheese
1 tablespoon extra-virgin olive oil
1/8 teaspoon sea salt
3 thin slices Speck Alto Adige
1/2 cup red seedless grapes, halved
2 tablespoons chopped walnuts
1 teaspoon honey
6 sprigs fresh thyme
Black pepper, for garnish
Preheat oven to 400 degrees. Place the flatbread on a baking sheet. In a bowl combine the gorgonzola, mascarpone, olive oil and salt. Stir to combine and spread over the flatbread. Tear the pieces of Speck and scatter over the flatbread. Top with grapes. Place the walnuts in a small bowl and stir in the honey. Scatter the walnuts over the flatbread. Place in the oven and cook for 15 minutes or until grapes begin to caramelize and the flatbread is golden. Garnish with fresh thyme and black pepper.