Wine and Food in the North Bay, California

California is one of those states that you just have to visit if you are in love with food and wine.  Luckily, I was given a great opportunity to visit for a few days and enjoy some of the food and wine culture in Sausalito and Corte Madera.  These aren't big "wine country" areas for northern California, but I'll show you that you can find wine just about everywhere you go.  :)

As I was staying just north of Sausalito, the Yankee Pier restaurant in Larkspur was recommended to me for a great culinary experience!  What a fun restaurant to visit with great, local seafood.  A great selling point - all you can eat fish and chips on Monday nights for $19.00.  That's such a great deal in California!

Yankee Pier, Larkspur, CA
(Photo from Google Images)

Cutest appetizer plates ever at Yankee Pier

(Photo by author)

We started off with ceviche, which is fresh raw fish marinated in citrus juice and chili peppers.  The marination step is how the fish is "cooked."  The acidic conditions that the fish is exposed to denatures the fish proteins, which is similar to what happens when fish is cooked.  (Only, different, I guess.)  :)  It's served cold and is quite refreshing.  I learned that it is traditionally served with avocado, which are a dime a dozen in California!

Ceviche with avocado and tortilla chips

(Photo by author)

This was the first time I had ceviche and I really enjoyed it.  It was a wonderful light, refreshing appetizer.  Even though we had lots of wine choices for this meal, both of us decided on a brew so I can't go on and on about how well our wine paired with this.  But if i was to have this again, I'd suggest a refreshing and crisp Sauvignon Blanc!  New World New Zealand style may be too tart and flavorful for ceviche, but there are other Sauvignon Blanc blends that I think would be fabulous with this:  

Vellum White 

(Photo from Vellum's Facebook Page)

Vellum Wine Craft is a California-based production that produces two wines (to my knowledge!): a red and a white.  Their red Cabernet blend has received much publicity and their white blend has been quite popular since it's release in 2011.  Their Vellum White is crisp, floral, and citrusy with just a touch of creaminess to it that makes this wine incredibly appealing.

Provenance Vineyards Sauvignon Blanc

(Photo from Provenance Website)

Another personal favorite Sauvignon Blanc of mine is from Provenance Vineyards.  The above image is not the correct label.  The lower priced Sauvignon Blanc (~$22) is very well done and quite affordable.  Lots of grapefruit and citrus flavor accompanied in the palate with freshness and creaminess.

Chateau Haut Guillebot

(Photo From Google Images)

Let's not forget one of my favorite <$15 Sauvignon Blancs from Bordeaux!  For a quick recap on this $11 Sauvignon Blanc, please visit the What's in My Glass Wednesdays page.

Despite the wonderful appetizer, we also had a refreshing meal.  Both my guest and myself ordered fish in a spicy aioli sauce.  I had my tuna with pea tendrils and asparagus.  She had her cod with asparagus and braised kale.  Both meals were absolutely delightful!

Fresh Fish with Asparagus and Pea Tendrils or Braised Kale

(Photo by author)

Obviously you can see here that we were enjoying our local brews.  Asparagus and greens are generally difficult to pair anyway.  So some of these suggestions may be hit or miss.  Obviously, some people would carry over the Sauvignon Blanc into their main course.  And that is okay!  However, I think these meals would have been a prime candidate for old world style Cabernet Franc.  This can be a difficult thing to find on the western side of the U.S.  Here's where I'd make a few eastern U.S. suggestions.

Galen Glen Cabernet Franc

(Photo by author)

Galen Glen Winery's Cabernet Franc is a pleasant, medium-bodied red wine that would match well with this meal.  It's lighter in body compared to California red blends, less oak influence, and more old-world style with fresh cherries, raspberries, and a touch of herbaceousness (dried leaves, slight hints of tobacco).  Cost: $15.

Award Winners at Briar Valley Vineyard & Winery

(Photo by author)

Briar Valley Vineyard and Winery also makes a pleasant old-world style Cabernet Franc at a value cost ($19.95).  I wish I had a picture of the specific label, but the above image features their logo.  Like Galen Glen, this is a medium bodied wine with lots of ripe cherries in the nose and married nicely with the varietal herbal and tobacco notes.  For me, this wine has slightly more toasty oak flavors than Galen Glen's and a little more structure.  Another good possibility!

Veritas Winery Cabernet Franc Reserve

(Photo from KThread; found via Google Images)

Another rising brand in the eastern U.S. is Veritas Vineyard and Winery in Virginia.  I'm not sure if Veritas still sells this wine, as I can no longer find it on their website, but this was one of the reds that I enjoyed while living in Virginia.  Great tannin structure with fresh red berries and toasty oak flavors, this wine was sure to please and would be another pairing for the above meal.  If they no longer produce this wine, I'd recommend one of their red blends like their Red Star ($18) or the Vintner's Reserve ($35).

Friday Feature: Portobello Mushrooms with Pinot Noir

Who here doesn't like mushrooms?!  (PLEASE don't raise your hand!)  Ok, ok... mushrooms are definitely an acquired taste, but as I've gotten a tad older, I've come to appreciate their subtlety as well as the various array of flavors all sorts of mushrooms provide.  Portobellos can be made stuffed, sauteed, grilled, steamed, marinated, as sandwiches... and the list goes on and on...

 

Portobello Mushroom Melts
(Photo and recipe at BBC Good Food)

Portobello Mushroom Sandwich

(Photo and recipe at: Taste of Home)

Portobello Mushroom with Onion and Balsamic Reduction

(Photo and recipe at Planet Forward)

And, of course, the traditional pairing with Portobellos is definitely Pinot Noir.  Pinot is known for it's earthiness and mushroom flavors, if made in the old world style.  Here are a few fancy Pinots that might suit your fancy:

If you're looking for something in the "value-price" range (<$20) try this $18 1.5 L bottle of PN II from Anthony Road Winery.  For $18, I'm surprised at the quality of this wine.  Remember that the price of Pinot's is all relative.  In most cases, you cannot find one of value below $50 that is still representative of a Pinot Noir.  But if you want something a bit more sophisticated, grab Anthony Road Winery's Pinot Noir label that I reviewed last week:

You won't be disappointed with this oaky, delicate, earthy, and cherried Pinot Noir.  It is one of my favorites to date!

If you're looking to splurge, I suggest finding an old-world Burgundy bottle.  These can be tricky to buy and without knowing much of the region, you'll either find a winner or a bottle you'd like to toss.  If you can afford the investment, then by all means, go for it.  But if you want to play it a bit on the safer side, I'd try some of these other suggestions, first!

(Photo from Google Images)

I will admit that Rex-Goliath is an "old faithful" when it comes to being in an [inexpensive] wine-buying bind. I've purchased it several times for large family gatherings or last minute arrangements with friends.  This used to be one of the best valued Pinot Noirs on the market, but since it's raised in popularity, I've found that it now lacks that characteristic Pinot Noir flavor like many bulk-produced Pinots.  Still, you can find it everywhere and anywhere (even in Pennsylvania) and it'll do the trick if you're looking for an inexpensive Pinot.

Other wine regions to try include Carneros (from California) and Russian River (from California), but the selection nation-wide is scattered.  These tend to be a bit more intense in oak and cherry flavor, drawing away from the earthiness of other regions, but it's still worth a shot if you're trying out Portobellos!

Bamboo Wine Chock

This is one of those things I saw in a fashion magazine and thought it was interesting.  It's a wine chock, which is a shaped support system to hold wine bottles.  In this case, it holds the wine bottles in a pyramid structure.  I like it because it's super flexible - you can fold it up and store in the home or take with you to any particular outing.  It easily holds up to six bottles on its bamboo support system.  I'd use it as a gift for your wine savvy friends, or a newly married couple, that they may not be expecting.  

It's also a great idea for those you know that store no more than about half a case of wine at a time.  This provides easy an comfortable storage on any counter top.  Cheers to that!

Wine Chock by David Lapin ($25)

(Photos from MoMA Store)

What's in My Glass Wednesdays! 2010 Cote Est by Jean-Marc Lafage

This was one of those wines where I was walking through the wine store and was stopped by A) the label and B) the variety selection.  This Cote Est is a white wine blend of 50% Grenache (Blanc and Gris), 30% Chardonnay, and 20% Marsanne.  

For those readers that enjoy white wine blends, especially without oak, this is the wine for you.  And I found it at a measly $11.  (I've seen that normal retail is around $13.)  An extra bonus: David Schildknecht from The Wine Advocate (by Robert Parker) actually rated this wine 90 points.  [Extra side note: I bought the wine before knowing that.] :)

2010 Cote Est by Jean-Marc Lafage

The D-2010 Scale 

2010 Cote Est by Jean-Marc Lafage (Cotes Catalenes (Roussillon), France)

Appearance (10 points possible): Light hay yellow in color. Brilliantly clear - 10 points

Aroma/Bouquet (20 points possible): Fresh floral bouquet with hints of wet pebbles, canned pears and canned pineapples, freshly-picked apricots and zest of lemon and orange peels. - 19 points

Taste (10 points possible):  Light-bodied with a zesty citrus and pear flavor and lingering flavors of fresh cut flowers.  The wine is smooth, filling, and juicy with a long finish. - 9 points

Balance (5 points possible): This wine is well balanced - lots of flavor, crispness, and just a hint of floral sweetness in the finish. - 5 points

Finish (5 points possible): Lingers for a long time with a filling floral and juicy finish.  Very refreshing and flavorful. - 5 points

Packaging *Introduction to the D-2010 Scale*

Quality of Package (5 points possible):  Screw capped bottle with bright white label and matching lime green screw cap.  This type of package really fits this style of wine.  - 5 points

Label Marketability (10 points possible):  This wine actually caught my attention because of the tip of the grapevine on the label.  And then after my attention was caught, I actually read what was in the bottle.  This peaked my interest and caused me to buy the wine.  It was only "after the fact" that I realized the wine was French.  How's that for marketability? - 10 points

Other (5 points possible):  No big extras on this one. - 3 points

Total Points: 96 points

Overall Thought: If you are out looking for unoaked wine blends, here's the wine for you!  I loved how intriguing this wine was: from the label through the blend and finished in the glass.  This is what wine tasting is all about!  I loved the fresh mixture of spring flowers and fruits with hints of crisp minerality (which is all the rage these days).  What's really interesting about this wine is the blend.  This is quite a different mixture compared to previously-evaluated wines.  I highly suggest this gem!

Food Pairings:  I like this with roasted chicken and a crisp and fruity salad (perhaps, spinach and pear salad with goat cheese).  Or, I'd grab this with a low country boil (see photo below)...  Sometimes, these suggestions make me quite hungry!

Cost: $10.99

Splurge Factor (out of 4): 1... If you don't try this wine, you're missing out on the fun and excitement of wine tasting.

Where to buy:  If you can't find it in your local retail store, it can be purchased through Wine Library with a thorough explanation from David Schildknecht.  Cheers!

Low Country Boil

(Photo by author)

Friday Feature: Easter [Ham] Dinner with Pinot Noir

I'm sure many of you are prepping for Easter dinner.  In that case, you are probably wondering what types of wines to pair with your Easter meal.  To be honest, it can slightly difficult to pair an Easter feast with just one wine, so I have provided you with a few selections that may work for your perfect Easter Sunday.

Easter Meal

Steamed Ham with Pineapple Preserves, 4 Cheese Scalloped Potatoes, 

and Balsamic Green Beans and Red Peppers

(Photo by author)

Ham

- Cook ham according to package directions.

- I placed my ham in an aromatic water bed of rosemary, 1 bay leaf, and nutmeg. 

Four-Cheese Scalloped Potatoes (From The Food Network)

Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing

1/2 clove garlic

1/3 cup shredded mozzarella cheese

1/3 cup shredded asiago cheese

1/3 cup shredded raclette (or comte cheese)

2 pounds russet potatoes, peeled and sliced 1/8 inch thick

Salt and freshly ground pepper

2 cups heavy cream

1/4 teaspoon freshly grated nutmeg

4 fresh bay leaves

1/4 cup grated parmesan cheese

Directions

1) Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

2) Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

3) Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

4) Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Wine Pairings

I really enjoy Pinot Noir with ham.  It's usually light enough bodied to accompany the smokey, light nature of the ham.  I recently reviewed a Pinot Noir from Anthony Road Winery that would be more than appropriate for the Easter holiday.  It's medium bodied with fresh cherry and toasty flavors that will go quite nicely with the above meal flavors and hold up well against the fatty cheesy scalloped potatoes.

(Photo by author)

Another fine choice is a Beaujolais wine.  The Gamay grapes from Beaujolais will provide a light- to medium-bodied wine that will, again, go well with the ham and cheesy scalloped potatoes.  Beaujolais is often low in tannins and is a very pleasant red wine for traditional white wine drinkers, too.

Beaujolais Wine

(Photo from Google Images)

Of course, never under estimate the choice to "drink local."  :)  You'll be amazed at what light- to medium-bodied red wines you can find that pair nicely with ham.  Cheers!

(Photo by author)

What's in my Glass Wednesdays! 2010 Pinot Noir by Anthony Road Winery

Pinot Noir is a mysteriously seductive grape variety.  And it makes one of those wines that you either love or hate.  Some people live their life obsessed with the search for perfect Pinot Noir.  Others never touch it.  And then there is the lot of us that try to find some unique Pinots at a value price (aka not $2000 a bottle!).  I can't really say what entices someone to an obsession with Pinot - it just happens.  It's a very difficult grape to grow and a difficult wine to produce!

It's not a deep red colored variety like Cabernet Sauvignon or Merlot.  In fact, it shouldn't persuade you to not purchase a Pinot that is light red to light brickish red in color.  It does not retain color very well like other red varieties, but this is not an indication of quality.

This one from Anthony Road Winery was quite exquisite.  I really enjoyed the value: a great style for a good price.  I hope you enjoy this review!

2010 Pinot Noir by Anthony Road Winery

2010 Pinot Noir

(Photo by author)

The D-2010 Scale 

2008 Sparkling Teroldego by Red Tail Ridge Winery (Seneca Lake, Finger Lakes NY, United States)

Appearance (10 points possible): Light red in color with slight brownish edges. Brilliantly clear - 10 points

Aroma/Bouquet (20 points possible): Bright fresh, cherry fruit, toasty oak, coffee, and slight hints of cranberry. - 18 points

Taste (10 points possible):  Medium-bodied with crisp acidity.  Light on the palate, but substantially powerful with slight astringency and body from oak.  Fresh cherry, licorice, spice, and toast flavors.  Finish is everlasting with toasty oak and cherry flavors. - 9 points

Balance (5 points possible): The only part of this wine that I find a bit overpowering is the oak.  At some points, the oak overtakes the delicate flavors of the Pinot fruit. - 4 points

Finish (5 points possible): Well noticed oak astringency and flavors with a hint of cherry fruit.  Finish is everlasting and pleasant. - 5 points

Packaging *Introduction to the D-2010 Scale*

Quality of Package (5 points possible):  Burgundian style bottle with a classic label approach.  This is the traditional style of Anthony Road Winery.  Corked and capsuled appropriately.  - 4 points

Label Marketability (10 points possible):  The label is clean and easy to read, as well as classy, but I'm not so sure it's catchy.  For me there is just a tad missing, but the appearance definitely reflects a serious wine. - 8 points

Other (5 points possible):  No big extras on this one. - 3 points

Total Points: 91 points

Overall Thought: I think what I love about the Finger Lakes is that they introduced me to a new style of Pinot Noir.  I spent years trying Russian River and Carneros Pinot Noirs, but have not found one that particularly interests me (yet). :)  These wines, however, are interesting.  Finger Lakes Pinots tend to lack the typical cherry cough syrup character that one often finds in certain Pinots.  I find the fresh cherry flavor a bit more refreshing and more of interest.  I like how this lighter bodied Pinot had a touch of oak accompanying the bright fruit and low alcohol is quite pleasant.  It's very approachable, fruity, and a good first-start Pinot for those that have never tried it before. 

Food Pairings:  I would suggest Portobello mushroom sandwich or a beet salad.  Classic Pinot pairings.  Why not try a cherry based glaze on a steak or chicken breast?  Yummmm....

Cost: $19.99

Splurge Factor (out of 4): 2... It's hard to find a good Pinot under $30, but this is a good one to start.  You won't find a bulk Pinot Noir out there that compares to this one.

Where to buy:  Check out Anthony Road Winery for retail information

Beet Salad

(Photo from Google Images)

Portobello Mushroom Sandwich

(Photo from Google Images)

Wine Trip: Seneca Lake - Finger Lakes

Ever think about visiting the Finger Lakes?  Well, I had the luxury of finally visiting Seneca Lake and thought I'd share a bit about this little piece of Finger Lake Wine Country because it's such a beautiful place to visit.  I went in the beginning of March, right as the winter is coming to a close, but before all the stunning spring blossoms open.  I hope that the follow recollection of my visit will encourage many of you to visit this beautiful lake and explore some of the Finger Lake's finest offerings.  :)

As one enters Seneca Lake from the southern end, it's really quite amazing to pass these small water falls.  These natural beauties are trickled along the southern end of the lake and are worth a stop to gaze upon:

Montour Falls

(Photo by author)

Let's not forget the natural beauty of the lake itself.  Look at those slopes!  I think that is one of those things that makes the Finger Lakes so breathtaking - the slopes that lead into the water.

Seneca Lake

(Photo by author)

There are a lot of fabulous and popular wineries along Seneca Lake - Fulkerson, Fox Run, Glenora, Red Newt Cellars - just to name a few.  I had the pleasure of visiting three beautiful wineries while I was there:

Anthony Road Winery was quite pleasant.  Coupled with a beautiful tasting room and fabulous wines, I highly recommend this stop.  You'll find a lot of these wines recognized by the Wine Spectator, but I highly encourage visitors to try something outside of their comfort zone.  You won't be disappointed:

Anthony Road Tasting Room

View of Seneca Lake from Anthony Road Winery Tasting Room

The Cab Franc Rose - Gorgeous!

Cab Franc and Lemberger - A classic Finger Lakes blend

PN II - An affordable and enjoyable Pinot Noir

Art Series Riesling - Simply Breathtaking

(Photos by author)

Another beautiful winery is Red Tail Ridge Winery.  I loved this small tasting room - quite cozy.  Not to mention the sustainable objective of the winery.  It's quite enjoyable to see such a profound effort to work with nature in creating such renown wines.  This is the winery that poduced the sparkling Teroldego  I reviewed last week!

Red Tail Ridge Winery

(Photo by author)

Last but not least was Hermann J. Weimer Winery.  Known for it's attention to detail in the vineyard and profound site selections, these wines will not disappoint.  The tasting room itself is small, quaint and absolutely inviting.  I loved being in there; it was such a welcoming experience.  The winery is stunning.  I think the pictures speak for themselves:

Soil Samples and Wines

The Tasting Room at Hermann J. Weimer

The Tank Room - Check out those ceilings!!

The Winter Tasting Bar at Hermann J. Weimer :)

(Photos by author)

Wine Education 411: Light-Bodied and Aromatic White Wines

What makes a wine a "Light, Aromatic White?"  Next to White Zinfandel and the now popular Moscato D'Asti, this wine style is often where many wine drinkers initiate their wine drinking experiences.  It is the easiest style to adjust to, usually quite pleasant regardless of variety, easy drinking by itself or with food, and somewhat easy to find. 

Aromatic White Wine

(Photo by author)

The term "light" refers to the "body" or "mouthfeel" of the wine.  What does this mean?  "Mouthfeel" is essentially how the wine feels in the mouth.  Is it full (viscous, have a syrupy texture) or light (watery, thin)?  Surely the best way to understand this term is through an example.  Water is, obviously, light bodied.  In comparison, corn syrup, maple syrup, or chocolate syrup is very viscous and will feel heavy (full) in your mouth.  This sensory sensation can often be felt mid-tongue and on the sides of one's mouth.  One gets a sense of "roundness" of the liquid in the mouth.  

Water vs. Corn Syrup

(Photos from Google Images)

In winemaking, some varieties can handle more "body" or "mouthfeel" than others.  Sometimes this is represented by the variety itself (based on the grape genetics and composition) or the style of winemaking (e.g. sur lie aging or barrel aging or stainless steel aging).  However, both of these examples can often impart several different types of "mouthfeel" sensations and flavors... which just gets too complicated for this blog post! However, a good general comparison for "body" or "mouthfeel"in wines is to taste a non-oaked (or stainless steel fermented) Chardonnay vs. an oaked Chardonnay - try one from CA. :)  Many wineries will feature both, especially in the Eastern U.S. as the stainless steel Chardonnay has become quite popular.  (If you are out wine tasting and you see Chardonnay on the list, I encourage you to ask for details!)

 (And for the wine experts out there, I know Chardonnay is not usually classified as a "Light, Aromatic White" wine, but I think the comparison serves a purpose for mouthfeel understanding.)

So for a "light" wine, especially with whites, many have a texture that is more reminiscent of water than corn syrup (for generalization sake).  Additionally, as many "light, aromatic whites" are not oak aged, there tends to be a lack of additional "mouthfeel" or structure from oak components.  And many "light aromatic whites" have a very crisp acidity (sourness) that makes that great for food pairing or for drinking on really hot days.  

The term "aromatic" refers to the aroma and flavor profile of the wine.  Aroma is in reference to what you smell before drinking any of the wine, although some people "smell" better when the wine is their mouth (this is essentially flavor) compared to smelling directly with the nose only.  "Aromatic" varieties often have very profound, distinctive smells emanating from the glass.  Such varieties have unmistakable aromas and flavors, which originate in the grape.  Again, generally speaking, although not always true, "aromatic" varieties are not usually oaked, and would, therefore, only contribute varietal fruit aromas and flavors. 

Swallow Gewurz - an Aromatic White

(Photo by author)

Anthony Road Winery Aromatic Riesling - Art Series
(Photo by author)

Glenora Wine Cellars Gewurz - an Aromatic White

(Photo by author)

Several "Light White Wine" Varieties:
1) Non-oaked Chardonnay
4) Pinot Gris or Pinot Grigio (they are the same thing; can have some oak, but generally light bodied; found throughout the U.S. and Italy)
5) Chenin Blanc (I encourage everyone out there to buy a bottle of Vouvrey (which is a part of the Loire Valley in France that is famous for their Chenin Blanc: Thrifty Vouvray's (Chenin Blanc) at Total Wine)
7) Gruner Veltliner
8) Trebbiano
9) Marsanne
10) Roussane

Several "Light, Aromatic White" Varieties:
1) Riesling (found in New York, Alsace, France, and Germany)
2) Gewurztraminer (cousin to Riesling; Pennsylvania is producing more Gewurz these days)
3) Vidal Blanc
4) Traminette
6) Muscadet (aka Melon de Bourgogne)

7) Sauvignon Blanc (especially New Zealand or New-World style)


Food Pairings with "Light-Bodied and Aromatic Whites":
1) salads (if one can pair a salad)
2) spicy Asian cuisine
3) Chinese
4) Vegetarian meals
5) white sauce based pastas
6) fish (including things like shellfish, oysters, and octopus)
7) pork
8) fruits (as these wines are very fruity... usually)
9) goat cheese, Feta cheese
10) or drink by itself on hot summer days

Salad

(Photo from Google Images)

Vegetarian Cuisine

(Photo from Google Images)

Pork Chops 

(Photo from Google Images)

Oysters and Riesling - A Common Pairing

(Photo from Google Images)