Tasting Guide | Sequioa Grove Winery

A short drive from our house is the world-renowned wine growing region of Napa Valley that has over 400 award winning wineries that are yet to be discovered.  Wineries are trending towards creating a wine experience and encouraging and/or requiring reservations.  I believe the best things in life are the experiences we share, savor and discover to create lifelong memories.  To take advantage of this world visited wine region, hubby and I have set a goal to visit a new winery per month.  We are starting with the wineries that offer a curated food and wine experience. 

Tasting Guide | Odette Estate

Welcome to Tasting Guide!  A new blog series highlighting some of my favorite wineries.  I can travel to most wineries within 75 minutes or less; so why not point a spotlight on these beauties of wine country.

Bacon, Smoked Mozzarella and Blueberry Jam Crostini | Friday Night Bites

If you have been following me for a while, you know I have a small, okay, large obsession with crostinis. They are the perfect vessel for placing a combination of tasty ingredients on top of and then devouring. As for the combinations, those are simply an endless list. It can be a simple as some triple cream brie with a dollop of fig jam on top or something more complex with say ten different ingredients. Whatever the amalgamation you choose, it is destined to be remarkable.

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Virtual Wine & Appetizer Party for 4 Year Blogoversary + Avocado Toast with Chili Flakes and Lemon

How does time go by so fast?  Someone please explain.  Smile.  Today is my 4 year Blogoversary. I remember the day that I hit the button to click my first post live to the internet – a bit scary but moreover super exciting.  Little did I know; how that first click would change and enhance my life in such a positive way. Big smile.

I said to one of my co-workers that I had a goal to become more technically savvy and learn something new.  That was a few months before the birth of Authentic Suburban Gourmet.  Several, several months later she said to me – you did it!  You accomplished your goal and she was right.  Along with that I pushed myself to continue to learn about photography, finding my voice and mastering the whole social media trend.  I have to say that my photography has improved significantly since day one.  (I quiver a bit looking at the old photos, but it keeps me humble and pushes me to continually strive to the next level)  I understand the social media influence and benefits to helping my blog and connecting with new readers and friends.  Always learning about new things, and that is the fun part.

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Blue Cheese Shortbread Bites + New Years Eve 2012

Three, two, one, party!  With 2013 around the corner, do you have your New Year’s Eve celebration plans set?  Are you painting the town red?  Hosting a soirée at your house? Attending a friend’s bash? Relaxing in front of television with a glass of champagne and ringing in the New Year with Ryan Seacrest? No matter what plans you have, as long as you are authentic in your celebratory plans and do what makes you happy, then that is the best way to ring in the New Year.

Last year at this time I was preparing for an intimate New Years Eve soiree that I was hosting at our house.  Entertaining for me is an opportunity to let my creative juices flow, gather good friends together and share in great conversation and many laughs.  One of my long time friends Denise came to the Bay Area for the holidays, so it was a perfect reason to host a wine and appetizer party at our house for her and about a dozen plus other friends.  A good time was had by all with good friends, great conversations, tasty food, special wines and indelible memories.

This year Hubby and I decided to celebrate with just the two of us by enjoying a wonderful bottle of bubbly and sharing tasty appetizers.  Perhaps to ring in 2014, we will host a bash at our house.  Until then, I am looking forward to having a party for two and ringing in the New Year with my hubby.  We will be feasting on an array of appetizers along with enjoying a few glasses of French bubbly.  I have featured a few of the tasty appetizers we will be enjoying.

Blue Cheese Shortbread Bites, Truffled Popcorn and Caprese Bites

Speaking of bubbly, thought I would share with all of you a Quick Guide to Champagne and Sparkling Wine:

Facts

Authentic champagne, a sparkling wine must come from the Champagne region of France and must be made using the “methode champenoise”, in which secondary fermentation occurs in the bottle.  Other sparkling wines are made using “methode traditionelle”, “bottle fermented” or methode champenoise” on the label.

Alternatives

• American Sparkling Wines such as Roederer Estates (by Champagne Louis Roederer), Domaine Chandon (by Moet & Chandon) and Domaine Carneros (by Tattinger) are a few French producers in California.
• Cremant are sparkling wines made outside of the Champagne region in France and still utilize the methode champenoise to produce these sparkling wines.  Brut Rose is a perfect example of Cremant with it’s lovely coral color, berry aromas and a dry finish.
• Cava is from Spain and is the sparkling wine that is primarily produced in the Penedes region in Catalonia.
• Prosecco, one of my favorites is made from the Moscato Bianco grape in the Peidmont region in Italy.
• Blanc de Blancs is made only with chardonnay grapes and goes well with light foods
• Blanc de Noirs is made solely from pinot noir and pinot meunier grapes and often have a deeper color which pair well with meats and cheeses.
• Rose can be all pinot noir, pinot noir & pinot meunier or a blend of all three grapes.  The color comes from leaving the skin on during the fermentation process for a period of time and is called “saignee” which means bleeding.  Rose pairs well with food.

Dry versus Sweet

Review the label to determine the level of sweetness:

• Extra Brut – totally dry
• Brut – dry
• Extra Dry – Medium dry
• Sec – slightly sweet
• Demi – Sec: Fairly sweet
• Doux – Sweet

Chilling

According to the French, the correct way to chill a bottle is to use a champagne bucket filled with a combination of water and ice should reach the perfect temperature in 15 to 20 minutes.

Food Pairing

Champagne is a wonderful beverage to pair with many foods.  Here is a quick list of both traditional and non-traditional pairings to try:

• Hard cheeses – Cheddar, Gouda and Parmesan
• Breaded and fried mushrooms with a Srirachi dipping sauce
• Gruyere Gougeres
• Mac and Cheese
• Truffled Popcorn
• Deviled Eggs
• Handmade Potato Chips with Sea Salt
• Crab Cakes
• Butternut Squash Risotto
• Mini Bacon, Lettuce and Tomato Sandwiches
• Chinese Egg Rolls
• Classic Cheese Fondue
• Individual Baked Cheese Soufflés
• Figs wrapped with Prosciutto
• Duck Fat Fried French Fries with Rosemary

Opening Champagne

A toast to you!! I want to raise my virtual glass of champagne and toast each of you and wish you all the best in 2013.  May it be a year filled with much happiness, good health and your own personal prosperity.  May you have many new learning experiences, expand your imagination, be grateful for every day, accept new challenges and recognize opportunities.  Of course, may it be filled with delicious food and wine!  Cheers!

Blue Cheese Shortbread Bites

Makes 36 Shortbreads

½ Cup Sharp Blue Cheese, room temperature

3 Tablespoon Butter, room temperature

½ Cup Flour

¼ Cup Cornstarch

½ teaspoon pepper

¼ teaspoon salt

1/3 Cup Walnuts, chopped

Topping

Ricotta Cheese

Mango Chutney

Candied Walnuts

Combine the blue cheese and butter in a food processor; process until creamy.  Add the flour, cornstarch, pepper and salt to the processor and pulse to combine.  Next add the walnut nuts and process until incorporated.  Do not over process.  Remove the dough from the food processor and shape into a ball and then flatten into a disk.  Wrap in plastic wrap and chill for one hour until firm.

Preheat oven to 325 degrees.

Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap.  Roll the dough out to about ¼ inch thick.  Remove the top plastic wrap and cut into 1-inch circles using a fluted cookie cutter.  Place on a cookie sheet with parchment paper.  Repeat until all the dough is used.  Bake until light brown, about 20 to 25 minutes.  Let cool.

To assemble, spread about 1 teaspoon of ricotta cheese on top of each shortbread and place a small dollop of mango chutney on top of ricotta then garnish with a small candied walnut piece.  Enjoy!

Note:  Blue Cheese Shortbread recipe from Cocktail Food by Mary Corpening Barber and Sara Corpening Whiteford

Friday Night Bites | Jalapeno Cheddar Crackers

I pre-ordered the new Barefoot Contessa Cookbook – Foolproof and it finally arrived last week at my office.  I could hardly wait to browse through all of the recipes to see what I would make first.  After looking through, the Jalapeno Cheddar Crackers just leaped off the page and those would be the first recipe.

I have to say that I am not a jealous person, but today I was.  I was browsing facebook today and saw a few of my co-workers who went to Palo Alto to attend Ina Garten’s in person book signing.  How cool that they got to meet Ina!  If you asked me which celebrity chef I would love to meet and hang out with, it would have to be Ina.  I have all 7 of her books and this new one makes eight.  Ina has a knack for making simple recipes that always come out perfect and taste fantastic.  It is only appropriate that her latest book is titled – “Foolproof”. 

I read the recipe over a couple times and decided to double the jalapeno and substitute the chipotle chili powder for the traditional version.  I found some extra sharp white cheddar cheese from Trader Joe’s that was simply perfect.  I just had to indulge in a slice or two of cheddar while making the dough. 

These crackers are simple, jam packed with flavor and perfect for the Friday Night Bite series.  You can make the dough ahead of time, then simply slice and bake.  You can kick these up a notch by serving a bit of chili jam along side.  A great wine pairing for these crackers is a crisp Sauvignon Blanc.  One of my all time favorites is from KimCrawford from Marlborough, New Zealand.  It is a high-spirited wine that is overflowing with flavors of pineapple and stone fruit with a hint of herbaceousness.  On the nose is a spray of citrus and tropical fruits along with a slight grassy undertone.  It is bright, fun and consistently a perfect Sauvignon Blanc in my book.

Jalapeno Cheddar Crackers

Makes 32 to 34 crackers

2 cups flour

1 teaspoon salt

1/8 teaspoon baking powder

14 tablespoons cold butter, diced

5 ounces extra sharp white cheddar, grated

2 tablespoons minced seeded jalapeno pepper

½ teaspoon chili powder

3 tablespoons ice water

1 egg beaten with 1 tablespoon milk, for egg wash

Fleur de sel or sea salt

Place the flour, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal.  Add the cheddar, jalapeno, and chili powder and pulse again.  With the food processor running, add the ice water all at once.  Continue to pulsing until the mixture begins to form a ball.  Dump the dough onto a floured board and roll it into a 14-inch log.  Wrap in plastic and refrigerator for at least one hour.

When ready to bake, preheat the oven 400 degrees.  Line a sheet pan with parchment paper. 

Cut the dough in 3/8-inch thick slices.  Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel.  Bake for 12 to 15 minutes, until golden brown.  Serve slightly warm or at room temperature.

Friday Night Bites | Bourbon Cocktail Meatballs

Hubby LOVES a great cocktail meatball!  If he could enjoy these little nuggets of joy everyday, I am sure he would.  Recently on Pinterest, one of my social media addictions (smile), I came across this recipe and immediately pinned to make and share on my weekly series – Friday Night Bites. I essentially doubled the sauce recipe, altered a few measurements and added a bit of garlic powder.

We had plans last weekend to get together with one of our neighbors for wine and appetizers.  This gathering had been completely overdue.  With exceedingly busy lives, it seems more challenging to set aside time to simply enjoy getting together with friends and get a mutually convenient date on the calendar.  Last weekend was that weekend – we made it work – yeah!

We enjoyed a mini progressive wine and appetizer get together.  Hubby and I started over at our neighbor’s house to enjoy a lovely bottle of Riesling from Germany along with a beautiful spread of tasty appetizers.  The final stop in this mini progressive appetizer dinner was our house.  We joked by asking each other, “Who was going to drive to the next house?” If you know me, I never want my guests to go hungry, so of course I cooked up a feast of appetizers.

The Bourbon Cocktail Meatballs were the hands down favorite.  They could not be simpler to make.  I served a 2009 Sonoma Valley ‘Montecillo’ Cabernet Sauvignon from Keating Wines. This wine has dark fruit that was prominent on both the palate and nose, along with hints of cedar and a smoky edge and was perfectly balanced.  I picked up three bottles on my last trip to Sonoma. In my opinion, this is a hidden gem of a winery in Sonoma and well worth a visit!

Bourbon Cocktail Meatballs

1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s)

1 Cup Ketchup

1 Cup Brown Sugar

½ Cup Bourbon Whiskey

2 Teaspoon Fresh Lemon Juice

2 Teaspoon Worcestershire Sauce

¼ Teaspoon Garlic Powder

In a medium sauce pan, combine all of the ingredients except the meatballs.  Mix until well combined.

Place the frozen meatballs into the sauce and combine.  Let cook on medium heat until slightly bubbly.  Reduce the heat to low and simmer for at least one hour.  Serve with toothpicks or small cocktail forks.

Friday Night Bites | Zucchini Crostini

Can you believe that today is November first?  I am grappling with how quickly time is going this year.  I know fall is upon us, since we in the Bay Area have already had a few rain storms along with our Indian summer.  This weekend it really hits home, we turn the clocks forward.  Yikes – it will be dark so early.  The good news is that it gets lighter earlier, which will make easier to get out of bed during the work week.

It is also time for Friday Night Bites - my weekly series that highlights a tasty appetizer along with a delightful wine pairing.  While browsing through recipes a few weeks ago, I came across this recipe for Zucchini Crostini. I altered it slightly. Say “Zucchini Crostini” a few times out loud and you will begin to laugh.  Are you laughing yet? Smile.

I am completely game for a fun Crostini that packs bursts of flavors and this one certainly did not disappoint.  My hubby is not a zucchini fan; however, over the years I have been able to convert him.  He certainly enjoys my zucchini soup and my stuffed zucchini with sausage and melted mozzarella cheese.  Now with this appetizer, I can add another zucchini favorite to the list.  The key is to make the mixture at least an hour ahead of time to let the flavors meld together, then top the toasted Crostini.

I pulled a 1998 V. Sattui Morisoli Vineyard Cabernet Sauvignon from our wine cellar to enjoy.  As my hubby said, it had that “library smell”, which means you could tell that it was aged well.   He associates the library smell with the scent from old library books, which is a good thing I guess. Smile.  The library scent can also be translated to black truffle, cedar, dusty earth and leather which were present on the nose.  On the palate, deep black cherry, wild blackberry and plum and chocolate were evident.  Overall, it was an extremely enjoyable wine that we enjoyed with our zucchini Crostini. 

(My Instagram photo of our wine)

Zucchini Crostini

Makes 20

3 to 4 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/3 cup shredded basil
2/3 cup marcona almonds, toasted and finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil (plus extra to brush crostinis)
Freshly ground black pepper
1 Sour dough baguette, cut into ½ inch slices (About 20)

Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

Add the garlic, basil, almonds, thyme, Parmigiano-Reggiano, lemon juice, lemon zest and 4 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for an hour.

Brush each slice of the baguette with olive oil on both sides and bake at 350 for about 10 minutes.  Flip the Crostini halfway through the baking time to ensure even browning.  Add more time if needed until each one is golden brown. Let cool. Top each slice of bread with about 3 tablespoon* of the zucchini pesto and serve immediately.

Friday Night Bites | Thai Cocktail Meatballs with Sweet Thai Chili Sauce

When I think about an iconic, retro yet modern appetizer – the cocktail meatball comes to mind.  Do you remember throwing a jar of grape jelly and a jar of chili sauce in a pan with meatballs?  For me, that is one of the retro classics.

Today the cocktail meatball takes a vast array of  flavor profiles from: Asian to Mexican to Thai to American BBQ.  The possibilities of combinations are endless.  It is one of the simplest appetizers that is a crowd pleaser almost 100% of the time and easily made ahead of time.  My hubby absolutely loves cocktail meatballs, so I wanted to try something new for Friday Night Bites and surprise him.  

My other inspiration for the Thai Cocktail Meatballs was the Sweet Thai Chili Sauce.  I typically always pick up a bottle of this tasty condiment versus venturing on my own to make it from scratch.  Creating this sauce is a snap and the end result is a mouthwatering dip.  I did research on the required ingredients to create my own twist on this tasty dipping sauce.

A perfect wine to pair with the Thai Cocktail Meatballs is a Riesling.  Sometimes Riesling can be a wine that is more on the sweet side; however I have discovered quite a few that veer towards the dry side versus sweet. Riesling is a food friendly wine.  Why?  Rieslings are known for their balance of acid and sugar.  The acid gives way for hearty foods and tangy Asian flavors.  The relevant fruit components of the wine (apple, pear, citrus and tropical) and the light sweetness of an off-dry Riesling tackles spicy foods.

My Riesling pick for pairing with the Thai Cocktail Meatballs is from Bex Winery. The Bex Riesling comes in a tall skinning bottle with a screw top and a simple modern label.   With a typical price tag of under $10.00 – this is truly a hidden jewel. The winery is located in Graton California with the grapes sourced from the Mosel region in Germany. The freshness of this wine is from the fermentation process done in stainless tanks. 

The Bex Riesling embodies a light golden color with refreshing fruit notes including melon, grapefruit and apricot.  Honeysuckle and honey are present in the flavor profile. This wine creamy, soft yet mouth-filling all at the same time and finishes with a lemon curd note.  With the spice in the Sweet Thai Chili Sauce and meatballs, this perfectly balances each bite.  Cheers!

Thai Cocktail Meatballs

Makes approximately 30 meatballs

1 Pound Ground Turkey

1 Tablespoon Sesame Oil

1 C. Panko bread crumbs

2 Tablespoon Fresh Ginger, minced

1 Egg

1 Tablespoon Garlic, minced

3 Scallions, minced (white and green parts)

2 Jalapenos, minced

1 teaspoon Salt

1 teaspoon fresh ground pepper

1 Tablespoon Chili Garlic Sauce

1 Tablespoon Lemongrass, finely minced

In a large bowl add all of the above ingredients and mix with your hands until incorporated.  Form one inch balls and place onto a cookie sheet.  Drizzle a bit of olive oil over the meatballs and cook for about 15 to 20 minutes at 350 degrees or until fully cooked. 

Sweet Thai Chili Sauce

1 Cup Rice Vinegar

1 Cup Sugar

½ Cup Water

2 teaspoon Fresh ginger root, minced

1 teaspoon Garlic, minced

2 teaspoon Hot chili pepper, minced

1 Tablespoon ketchup

2 teaspoons Cornstarch

½ teaspoon Dried chili flakes

Pour the water and vinegar into a saucepan and bring to a boil.  Stir in the sugar, ginger, garlic, chili peppers & flakes and ketchup; simmer for 5 minutes.  Stir in the cornstarch.  If you feel like it is not getting thick, then add one more teaspoon of cornstarch.  Remove saucepan from the stove to cool.  Transfer to a bowl, cover, and refrigerate until needed.

Friday Night Bites | Pumpkin Empanadas with Cilantro Mint Chutney

Where has the month of October gone?  It is already the 18^th and it seems like the calendar just flipped from September to October.  Living in the Bay Area, the seasons are not quite as distinct as other parts of the country yet we do have our seasons.  Right now we are experiencing what we call “Indian Summer”.  This is the time of the year when it is officially fall yet it seems like summer.  Today the temperatures reached 90 degrees.  Don’t get me wrong, I personally love the warmer weather, but having some cold and rain might be a nice change.

After listening to the weather forecast, it is going to change on Monday with the temps cooling and rain is expected.  I must admit that I absolutely love the flavors of fall with the rich soups, hearty pasta dishes and braised meats.  This year I am obsessed with all things pumpkin.  While thumbing through the latest issue of Sunset Magazine, I could not help but be entranced with a recipe for Pumpkin Curry Empanadas.  Making empanadas has been on my list for quite sometime and not time like the present to whip up a batch.  This would be my introductory recipe into the world of empanadas.

Several weeks ago while visiting the San Francisco Ferry Building; I spied a new spot in one of the corners of the building called El Porteno which serves hand made empanadas.  From traditional to contemporary flavors, there is an empanada to suit everyone’s taste.

Last Friday for our weekly wine and appetizer night, I thought I would serve the pumpkin empanadas that I made the weekend before and froze.  Yes I said froze.  They are a perfect snack to make ahead of time and then simply brush with egg wash and bake.  They were simply perfect.  We invited our good friend Kathryn over for the evening.  I switched out the curry spice blend in favor of using garam masala.  Between the flavor of the roasted pumpkin and the garam masala, it was a delightful bite.  I made the suggested chutney to accompany the empanadas and it was a perfect addition.

As for a wine pairing, you could actually go with a nice Spanish white wine or Cava.  However, one of my favorite white wines is Conundrum.  It is a proprietary blend of Chardonnay, Sauvignon Blanc, Semillon, Muscat Canelli and Viognier.  The fruit for the wine is sourced from Napa, Monterey, Santa Barbara and Tulare Counties.  The wine has endless layers and aromas but is extremely balanced with a subtle complexity.  When you first sniff, you will smell aromas of green apple, tangerine and honeysuckle.  You can taste peach, apricot nectar and pear with hints of citrus and a subtle vanilla undertone.  If you have never had this wine, I highly encourage you to pick up a bottle. 

For a delightful bite for your Friday night or weekend gathering, this Pumpkin Empanada is a sure winner and your guests will thank you!

Pumpkin Empanadas with Cilantro Mint Chutney

1 T. Olive oil

12 ounces cubed peeled baking pumpkin

1 Large onion, finely chopped

1 T. + 1 t. Garam Masala

¼ C. Currants, softened 10 minutes in hot water to cover

Salt and pepper

1 large egg yolk, slightly beaten

Preheat oven to 375 degrees.  Rub a rimmed baking sheet with 1 t. oil.  Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.

Meanwhile, heat remaining oil in a large frying pan over medium heat.  Add onions and cook until translucent.  Stir in garam masala and cook until fragrant, about 2 minutes.  Transfer onion to a medium mixing bowl.  Drain the currents and stir into the bowl.  Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.

Working with one pie dough disk at a time, roll dough on a lightly floured surface into a 1/8 inch thick round.  Using a 4 inch ring cutter, cut out 20 circles, re-rolling scraps.  Mix 1 tablespoon water with the egg yolk and brush onto the dough rounds.  Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.  Line 2 baking sheets with parchment paper.  Arrange empanadas on sheet, slightly apart.  Bake until golden brown, 15 to 20 minutes.  Serve with chutney.

Cilantro Mint Chutney

1 t. Red chili flakes

2 C. Cilantro leaves

12 large fresh mint leaves

2 T. olive oil

1 T. fresh lemon juice

½ t. salt

In a food processor, pulse red chili flakes, cilantro and mint until reduced in volume by half.  Add 2 T. water, the oil, lemon juice and salt.  Whirl until smooth, adding more oil if needed.

Pie Dough

3 C. Flour

1 T. Sugar

1 ½ t. salt

1 C. Butter, cold and cubed

Whirl together in a food processor the flour, sugar and salt.  Add the butter and pulse into pea size pieces.  Drizzle 2/3 cups very cold water over crumbs and pulse until moistened.  Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.  Divide dough in half, form each into a disk, wrap in plastic wrap and chill at least 30 minutes.

Maple Bacon Braised Brussels Sprouts + Lancaster Estate Winery

Within the heart of Sonoma County is the beautiful town of Healdsburg and wine growing region of Alexander Valley, which I am absolutely enamored with.  Among the many distinctive and intriguing wineries, is Lancaster Estate.  Ted Simpkins is the founder and creator of this magnificent winery.  The terroir embodies diverse soils and the sun drenches the vines perfectly to produce idiosyncratic wines. A marine influence rushes over the vineyards to which extends the growing season and allows time-honored Bordeaux varietals to mature, gain tannins, along with a impartial structure that is vibrant and perfectly balanced.

It was in 1995 that Lancaster Estate debuted under the Simpkins name and began to produce their rich and distinctive wines. The wineries creates four different Bordeaux style wines that are produced on this 53 acre estate along with being micro-farmed vineyard blocks and own the founder’ vision.

The actual winery tasting room and building was designed by Eugene Silva and seamlessly melds into the landscaping.  One of the distinguishing landmarks of this estate is the hillside cave.  The unique cave is 9,000 square feet of serenity, natural cool air and a peaceful quietness.  The cave embodies a unique round tasting room that hubby and I experienced our private tasting.  The wall is surrounded by a unique racking system for the many wine bottles to call home.  Deeper in the cave is another tasting area for larger parties set up with a luxurious leather chairs and a large wood table.

I first experienced Lancaster wines when one of my employees gave me a bottle as a gift.  This was over 5 years ago.  It was love at first sip.  I jumped onto the internet to learn more and join their wine club called the Guild of Six.  With just this one bottle, I knew I needed to join the club without even visiting the actual winery. Three times a year, I receive a present of this elegant wine – okay, not quite a “present” since my visa is charged, but it is a gift each time we open and enjoy a bottle.

Jesse Katz is the gifted wine maker behind this well-designed and highly crafted wine.  He earned a degree from Enology degree from Fresno State University with a minor in chemistry.  He mastered his wine making skills in Argentina and Napa.  Jesse was recruited from the cult producer Screaming Eagle in 2010 and has worked with legendary wine makers Andy Ericson, Paul Hobbs, Hans Vinding-Diers and Robert Foley.  Jesse certainly has the pedigree to make phenomenal wine and he is accomplishing this at Lancaster.

After being a long time club member of Lancaster, hubby and I finally made an appointment to have a private tour and tasting at this magnificent winery.  We ventured to Healdsburg for my birthday in June.  Lancaster was one of our excursions for the weekend.  The grounds are simply perfect along with the cave and of course the wines are among our favorites.  We were treated to a glass of Samantha’s Sauvignon Blanc while our private tour started with a ride in the estates suburban around the entire estate. Samantha’s Sauvignon is named after one of the Simpkin’s twin daughters.  This wine is aged in stainless steel Bordeaux size barrels with a small number of new French Oak barrels to round out the flavor profile. Immediately you sense floral aromas and tropical notes.  A rich and smooth wine that is perfect for sipping on a warm summer day.

After our mobile tour around the estate, we were treated to a red wine tasting in the small round room within the cave.  The walls are surrounded by wine bottles that are uniquely secured to the wall; a striking light hangs over a large wood table where our pre-poured glasses awaited us.  We first enjoyed Lancaster Estate Sophia’s Hillside Cuvee and this vintage is named after the other twin daughter of the Simpkins.  This Bordeaux style wine is primarily cabernet sauvignon with a hint of merlot.  It embodies aromas of clove, cinnamon and hints of fresh berry.  After the long finish, you will experience hints of dark chocolate and taste the French oak.

Next was the Lancaster Estate Cabernet Sauvignon or as I always associate as the “purple label” bottle.  This is the noble wine of the group with traditional Bordeaux blending of Cabernet Sauvignon, Malbec, Merlot, Cabernet Franc and Petit Verdot.  It is a rich wine that will surely be a teeth stainer, in good way.  With a balance of dark fruit, cherries, dark chocolate, cassis and vanilla this wine is a true winner.  Among the other things I love about this wine is the earthy quality and nutmeg undertones. Robert Parker gave this wine a 94 rating and deemed it “outstanding”.

Last but not least is the Lancaster Estate Nicole’s Proprietary Red named after Ted’s lovely wife Nicole.  This wine is reserved for the wine club members and I am so happy that I am a member of this exclusive club and aptly named the guild.  This wine is made from the 18 best barrels from that particular vintage.  It has expressions of espresso, clove and dark fruit.  The wine has a finely woven minerality and is bottled unfiltered.  This wine is simply exceptional.

If you are headed to the Healdsburg area or the Alexander Valley region, put Lancaster Estate on your list of  must places to visit.  Lancaster takes appointments by making a reservation only.  It is a unique wine country experience that you will be completely impressed by and is quite unforgettable. 

Speaking of unforgettable, I thought I would include a simple yet extremely flavorful recipe for Maple Bacon Braised Brussels Sprouts that I discovered on the food network while watching Dinners, Drive ins and Dives.  The recipe is courtesy of Brian McDaniel from South of Beale Gastropub in Memphis.  Tennessee is on my bucket list and this gastropub is a must visit restaurant.  I guarantee that you will be making this recipe over and over again!  Enjoy!

Maple Bacon Braised Brussels Sprouts

4 Cups Brussels Sprouts, cut in half
6 Strips of Applewood Smoked Bacon

6 Tablespoons butter, cubed

4 Tablespoons maple syrup

1 teaspoon salt

1 teaspoon black pepper

Rinse the brussels sprouts under cold water and dry.  Once dry, cut each sprout in half.

Place the bacon strips on a cutting board and cut into 1/2 strips.  In a medium saute pan, heat the bacon over medium heat until crips.  Strain the bacon out of the pan and place on paper towels.  Keep the bacon fat in the pan and add the butter and heat until melted.  Once the butter is melted, add the Brussels Sprouts and stir frequently.  Saute until the sprouts begin to brown.  Add the bacon back to the sprouts and add the maple syrup.  Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached.  Season with salt and pepper.

Warm Citrus Olives with Rosemary and Garlic

Don’t weekends go way too fast? After a long week at work, I completely look forward to Friday night. It is the beginning of the weekend. In addition we have our Friday night tradition of wine and appetizers. Our Friday night this week was filled with friends and great cheeses.

Our dear friend brought a very special bottle of wine to celebrate Friday night. It was a bottle I have never had before and now has become a new favorite. Seven Stones Winery sits east of St. Helena. Ronald and Anita Wornick didn’t take long after they purchased 45 acres for their family estate, to take on the exceptional task of creating some of the best wine. They only produce 400 cases, and dedicate to a single varietal – Cabernet Sauvignon.

As quoted on their website – “Seven Stones is comprised of just under three acres of vines and a winery on the Wornick family estate in St. Helena. From small, meticulously cultivated vineyard parcels, we produce a limited amount of some of Napa Valley’s most sought after Cabernet Sauvignon.”

We enjoyed a 2006 Seven Stones Cabernet Sauvignon that was aromatic with a seamless integration of acidity, tannin, alcohol and wood. The color was a rich purple and had luxurious notes of crème de cassis along with hints of cedar, espresso and blueberries. Touches of herb, sage and mineral can be detected. It has a wonderful finish on the back of the palate. We decanted for about an hour prior to enjoying this elegant, sophisticated and balanced wine.

With today being Sunday, I thought that hubby and I can wind down the weekend where we began with a bit of wine and these warm citrus olives. I have some wonderful breadsticks from Panevino that are simply divine. Our favorite are the original sea salt, but the others flavors are equally as tasty. Cheers to a great week ahead!

Warm Citrus Olives with Rosemary and Garlic

2 C. Stuffed Queen Sevillano Olives
Peel of one orange, Julienne slices
Peel of one lemon, Julienne slices
Peel of one lime, Julienne slices
5 Sprigs of fresh rosemary, peeled off twig
Salt and pepper to taste
8 Garlic cloves, peeled and sliced
1/2 C. Olive oil

Drain the olives and place into a large skillet. Add the oil, orange and lemon peel, rosemary leaves and salt and pepper. Heat on medium heat for about 5 minutes - then add the garlic. Heat for an additional minute until warmed. Serve in a pretty bowl and enjoy!