It's after 11:00 pm and I have to be up by 4:00, and out of the house by 4:30. Fanfreakintastic. I might as well not sleep.
To think I was doing inventory at 9:00 this morning (that was relaxing). I don't know the last time I hurt so badly.
But enough complaining.
Blue skies are ahead. Not to mention a golden coast.
Real live vineyards. This is what I've been dreaming of for the past decade. This is happening tomorrow, if I can make it through tonight.
Sunday, August 1, 2010
Saturday, July 31, 2010
The Prelude...
With years in the food and wine industry you would think that I would have been to wine country at least once- Negative.
The time has finally come. When my plane takes off at the gruesome hour of 5:30 am (which means I have to be up at 4:))!!!) on Monday morning I begin my adventure. San Francisco, Napa Valley and Sonoma beware.
My journey starts in San Fran with plans to visit Chinatown, Japantown, Haight-Ashbury, The Fisherman's Wharf then over the Golden Gate followed by a quick stop by the Muir Woods.
Enter Napa.
The first two nights we're staying with winemaking friends Bruce Devlin (Ballentine Vineyards) and Dani Cyrot (St. Clement) with plans of a life changing dining experience at Ubuntu.
Tuesday takes us to Sonoma to Tom Meadowcroft's tasting room, Roots in Sonoma. Then to Glen Ellen where the BR Cohn winery resides. We will end our day in Santa Rosa at the acclaimed Lioco winery.
Wednesday starts off with a tour by the man himself, George Hendry, at Hendry Ranch Winery and hopefully lunch out of partner Susan Ridley's garden. That afternoon we head to the famed Stag's Leap District and the family owned and operated Steltzner Vineyards. That evening we will be attending Cheers! To Taste @ Jarvis Winery.
I cannot think of anything better than waking up to incredible bubbles, especially the stars that will be poured into my glass at Schramsberg Vineyards. Thursday is going to be a good day. This journey includes a tour of their massive caves and a look at master riddler, Ramon Viera doing what he does like no other. This day will continue with a trip back to Sonoma to visit with genius Merry Edwards.
Friday, oh Friday... Promptly at 11:32 we will be pulling up to the Robert Keenan Winery where owner and winemaker Michael Keenan will be wrestling some fine grub onto the grill, hopefully accompanying a bottle of his Mernet! In the evening we will be commencing to downtown for Cheers! St Helena, a huge wine event on the first Friday of every month.
As of now Saturday is open, and we unfortunately must bid adieu on Sunday.
Did I mention Wednesday through Saturday where we will be staying? In the vineyard house nestled in the 94+ point Cabernet vines of Anderson's Conn Valley!!!
One of these days we will also be attending Ballentine Vineyards and Anderson's Conn Valley. There will be plenty dining experiences to speak of and many more wine adventures to come. This will truly be a phenomenal experience. I hope you enjoy what I will have to share. Cheers!
Sunday, April 5, 2009
Share the Wealth, or at least the Knowledge!!!
Finally, a year after creating my account, I've decided to do something with it. Now I ask myself, where to start?
I work around fifty hours a week as a Wine Consultant. The last few hours of work I'm trying to decide on what to cook for dinner, and what wine to take home. I get off work between six and seven, drive home 30 minutes, and start prepping..... usually with a glass of wine in hand (but hey sometimes, I just want a beer!) Whatever I'm drinking, it ends up in the food.
Not to say that I'm the only one who cooks. I'm married to a Chef, which at sometimes can be frustrating, not because he's a better cook... but because we don't always see eye to eye on seasoning! The most challenging part of my evening is trying to keep my four year old out of the knives! She's already gotten her first pan burn! I have a feeling that she will surpass my husband and myself in any of our cooking talents.
Day in and day out, this is my life, with rare exception. Last Thursday we went to A Green Tie Affair, which benefits The Southern Environmental Council; followed by a trip to Frank Stitt's Cafe Bottega, in Birmingham, Alabama. A James Beard award-winning Chef, with multiple additional nominations and a leader in the Slow Foods Movement. Eating at his restaurants is always a welcoming hello to whatever produce is arriving for visit to our 4-season region.
Spring! Farm eggs, pea tendrils, asparagus, fresh herbs and radishes (one of my new obsessions- crunchy little guys of delight!) !!! All of these tasty treats along side a crisp bottle of Adelsheim Auxerrois from Willamette Valley, Oregon. Can we say REFRESHING!?!
What the heck is Auxerrois and how do you say it? AWKS-er-wah, a variety originating in Alsace, France on the German border. It is a medieval cross between the noble Pinot noir grape of Burgundy and an ignoble variety, Gouais blanc. It is quite rare, with probably less than 500 acres planted worldwide. I have never had another 100% version. Aromas of apple, white peach, honey with an underlying steely minerality. The wine is crisp, clean and refreshing.... Just like our meal! A perfect pairing!
Ordering a wine with a book the size of Bottega's is always a fun trip through fantasy and reality. When I came across the Auxerrois the decision was made. I had an suspicion our server would be a little thrown off by my request, but he handled it with dignity. He simply admitted that he had no clue what I was asking for, which thrilled me.... A) because he was honest- I was in the industry for many years- if you don't know the answer to something, admit it! Honesty is the best policy. It will save you a lot of face in the long run! B) because I got to introduce him to something that he may not have tried, or even noticed otherwise. Usually when we go out for dinner we share a glass with our server anyway, but this was even more special because it is such an obscure variety. Who knows? Maybe he'll be able to enlighten someone else with this new, however so small, piece of knowledge that I was able to help him acquire. Regardless, I don't think he'll ever forget the very rare, and very special Auxerrois.
I work around fifty hours a week as a Wine Consultant. The last few hours of work I'm trying to decide on what to cook for dinner, and what wine to take home. I get off work between six and seven, drive home 30 minutes, and start prepping..... usually with a glass of wine in hand (but hey sometimes, I just want a beer!) Whatever I'm drinking, it ends up in the food.
Not to say that I'm the only one who cooks. I'm married to a Chef, which at sometimes can be frustrating, not because he's a better cook... but because we don't always see eye to eye on seasoning! The most challenging part of my evening is trying to keep my four year old out of the knives! She's already gotten her first pan burn! I have a feeling that she will surpass my husband and myself in any of our cooking talents.
Day in and day out, this is my life, with rare exception. Last Thursday we went to A Green Tie Affair, which benefits The Southern Environmental Council; followed by a trip to Frank Stitt's Cafe Bottega, in Birmingham, Alabama. A James Beard award-winning Chef, with multiple additional nominations and a leader in the Slow Foods Movement. Eating at his restaurants is always a welcoming hello to whatever produce is arriving for visit to our 4-season region.
Spring! Farm eggs, pea tendrils, asparagus, fresh herbs and radishes (one of my new obsessions- crunchy little guys of delight!) !!! All of these tasty treats along side a crisp bottle of Adelsheim Auxerrois from Willamette Valley, Oregon. Can we say REFRESHING!?!
What the heck is Auxerrois and how do you say it? AWKS-er-wah, a variety originating in Alsace, France on the German border. It is a medieval cross between the noble Pinot noir grape of Burgundy and an ignoble variety, Gouais blanc. It is quite rare, with probably less than 500 acres planted worldwide. I have never had another 100% version. Aromas of apple, white peach, honey with an underlying steely minerality. The wine is crisp, clean and refreshing.... Just like our meal! A perfect pairing!
Ordering a wine with a book the size of Bottega's is always a fun trip through fantasy and reality. When I came across the Auxerrois the decision was made. I had an suspicion our server would be a little thrown off by my request, but he handled it with dignity. He simply admitted that he had no clue what I was asking for, which thrilled me.... A) because he was honest- I was in the industry for many years- if you don't know the answer to something, admit it! Honesty is the best policy. It will save you a lot of face in the long run! B) because I got to introduce him to something that he may not have tried, or even noticed otherwise. Usually when we go out for dinner we share a glass with our server anyway, but this was even more special because it is such an obscure variety. Who knows? Maybe he'll be able to enlighten someone else with this new, however so small, piece of knowledge that I was able to help him acquire. Regardless, I don't think he'll ever forget the very rare, and very special Auxerrois.
Subscribe to:
Posts (Atom)