Monthly Archive for July, 2008

Charbroiling and Wine Pairing

Published
by
joanie
on July 10, 2008
in Joanie Hudson and Wine and Food Pairing
. 0 Comments

Now that we are in the midst of summertime grilling, it is important to be able to use your wine knowledge to select appropriate pairings for those charcoal scented meats tossed onto the flames.  What type of wine should you drink with bitter food?  The example I will use is Charbroiled lamb on a bed of wild arugula.  I have been getting bunches of wild arugula from the Farmer’s Market because it is such a great pair with anything you toss on the grill.  

The flavors in a dish like the one above are strong and need a wine match that will complement, and not enhance, the bitterness.  This type of charbroiled food will tend to accentuate the wine’s bitterness.  To avoid this type of pairing, pair this type of dish with a full bodied and fruit forward California wine (2006 Santa Barbara Winery Reserve Chardonnay, 2005 Santa Barbara Winery Cabernet Sauvignon, or any Napa Merlot).  

All of these wines are full of flavor and will stand up to their food pairing.  If the wine that you choose is too light to pair with a hearty and full flavored roast, it will not ruin your meal, but the wine’s flavors will barely even register on your palate.  

On a side note, while the Reserve Chardonnay would work with a Charbroiled lamb dish, I think it would be even better if you substituted a Charbroiled pork for the meat choice.
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery 

 

Share This Post

Cork and the Environment

Published
by
Pierre
on July 9, 2008
in Articles on Wine and Vineyards and Wine News
. 0 Comments

The Audubon Magazine has an article, ‘Cork Screwed‘, on the environmental damage caused by the increasing use and acceptance of screw caps and other artificial closers found on many of today’s wines. Cork forests are important in preserving the Mediterranean ecosystem. These are very large forests which are home to many species of birds and animals, many of which are endangered.

Farming cork has never been a job for the impatient. The earliest age at which a tree can be stripped is 25; a second stripping comes 9 or 10 years later. Pale and highly corrugated, the cork from these first 35 years of bark production can be used in flooring or other lower-revenue products, but it’s not until a tree is 43 to 50 that it will start yielding wine-quality cork. Thereafter it can be stripped every 9 to 12 years for the next century and a half…

To read this very interesting article which describes both the farming and harvesting of cork as well as its importance in the ecosystem go to ’Cork Screwed‘. 

 

Share This Post

Santa Barbara Cellars Wine Storage

Published
by
joanie
on July 7, 2008
in Joanie Hudson and Other News
. 0 Comments
Santa Barbara has a new wine storage facility in Goleta that specializes in the highest level of customer service.  Santa Barbara Cellars Wine Storage recently opened off of the Patterson Ave. exit at the base of the foothills.  The storage facility is open seven days a week and has extensive temperature and humidity control.  They also advertise a great feature for frequent wine buyers who have wine shipped. 
As we all know, wine must be signed for by an adult over 21, and this can sometimes be a hassle if you are not available to receive your wine during the day.  You can have your wine club shipments shipped and signed for at the storage facility throughout the week.  Check out their website for more details, and also see their FAQ’s for helpful tips on wine storage. 
Rental Office at 98 N. Patterson Ave. Santa Barbara
805-964-4097
info@sbcellars.com
www.sbcellars.com
Share This Post

Upcoming Wine Club Member Events

Published
by
joanie
on July 6, 2008
in Joanie Hudson, Lafond Winery, Santa Barbara Winery, Vineyard and Wine Club
. 0 Comments

I just wanted to remind wine club members about all of the events we have coming up over the next couple of months, there are just a few spots left for each of them!  Reservations for events can be made by calling (805)963-3633.  I remember looking at this list at the beginning of the summer and thinking they were so far in the future, but now they are right around the corner.  With the Fourth of July behind us time is flying by at an astounding speed.  I will be talking about Harvest 2008 before we know it. 

July 19 our lovely and talented tasting room host and guitar virtuoso, Chris Fossek, will be playing Flamenco Guitar for us in the barrel room.  Chris will perform while we sip wine under candle light.  Chris played a sold out show for us last summer and frequently plays at the Pierre Lafond Bistro and up at the Lafond vineyard.  Appetizers will be served.  The cost for this event is 35.00/person.  Limit 40 people. 6-8pm.

August 9 is our Annual Wine Club BBQ. The much anticipated BBQ is set again for the second weekend of August.  Not only is the food fantastic, but you’ll enjoy Santa Barbara wines, Lafond wines, and barrel samples.  This is a great opportunity to get up to the vineyard and enjoy our wines.  This event sells out fast! 1-4pm. Only 35.00/person.

August 23 Chef Joel Chapman will be back to guide us through the cuisine of India.  Last month, Joel hosted a Greek Cooking Class where we watched him cook and listened to him tell stories about the history of the dishes and the cuisine while enjoying our wines.  Oh ya, we got to eat the food too after he prepared it!  Chef Joel was introduced to the Indian culture while living in New Zealand where there is a large Indian population 50.00/person. Limit 20 people. 6-8pm.

As a member of the wine club you get the opportunity to participate in all of our winery events.  It is truly something you should take advantage of.  We love having you here as our guests. Thank you for continuing to enjoy our wine.  We will keep making it if you keep drinking it!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Share This Post

Smoked Cheddar and Bacon Grilled Cheese Recipe

Published
by
joanie
on July 6, 2008
in Joanie Hudson and Wine and Food Pairing
. 0 Comments

Another recipe that appeared in the recent article in the Santa Barbara News Press on The Bistro’s Grilled Cheese night was the Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish.  I made it at home myself last week and wanted to make sure to share the recipe because it is delicious and easy to put together.  I had it paired with our 2007 1.7% Riesling, and it was the perfect match.  The most important piece of information I can share when making this sandwich is to make sure you take the time to get quality and fresh ingredients.  The recipe below is for one sandwich.

Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish

Butter or olive oil, to coat bread

2 slices sourdough bread

3 ounces smoked cheddar cheese

3-4 slices cooked applewood-smoked bacon

2 ounces Chipotle Relish, see recipe below

Butter or oil exterior of bread slices.  Place remaining ingredients between slices.  Grill in panini grill on medium-high heat for about 6-7 minutes, or until cheese is melted and bread is golden brown, or fry in frying pan on low heat for about 4-5 minutes per side.

Chipotle Relish

3 ounces ketchup

Half yellow onion, minced

3 chipotle peppers

3 ounces rice wine vinegar

3 tablespoons sugar

3 ounces water

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cinnamon

1 teaspoon black pepper

In small sauce pan, bring onions, ketchup, chipotle peppers, vinegar, sugar and water to low boil and cook until onions are soft and tender, about 15 minutes.  Add garlic and spices and remove from heat.  Pulse briefly in the food processor.  Cook’s note: You can adjust the level of spice based on amount of chipotle peppers used (I like it spicy!). 

Yield: About one cup of relish

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Share This Post

Santa Barbara French Festival

Published
by
joanie
on July 2, 2008
in Joanie Hudson and Other News
. 0 Comments

Coinciding with the Elements Sunken Gardens tasting is the French Festival, which occurs of Bastille Day weekend (July 12-13).  This is the largest French celebration in western U.S.A. 2008 will be the 21st year that the festival will take place.  The all day event will start at 11am and go until 7pm. 

The official website for the celebration states:

While Parisians celebrate the French Revolution 8,000 miles away, Californians will revel in the sights, sounds, foods and joie de vivre of France at the largest French celebration in the Western United States.

This year’s Fête Française will feature dozens of chefs preparing fine French food…everything from crêpes to Cajun, from café au lait to decadent desserts and pastries. Enjoy French beer, wine, champagne and soft drinks.

This will be a fantastic weekend to be in Santa Barbara and take advantage of all of the unique cultural events right in the thick of summer.  A great day to tour the town.

C’est Magnifique!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

 

Share This Post

Elements Restaurant to Host Tasting at the Sunken Gardens

Published
by
joanie
on July 1, 2008
in Joanie Hudson and Other News
. 0 Comments

Elements Restaurant will host the Old Spanish Days Winetasting at the Sunken Gardens on July 12. The evening affair is now in its third year and more than 40 wineries, most from Santa Barbara, will attend. With live music and food provided by Elements, the open air grounds of the Santa Barbara Courthouse Sunken Gardens will come to life.

Wineries such as Alma Rosa, Foley, Stolpman, Domaine Alfred, and Fiddlehead will pour a selection of their most desirable wines to guests. This is one of my favorite wine events of the year because the weather is perfect, the day is long, and the venue is beautiful.

Afterwards you can pop across the street to eat dinner at Elements, which will be hopping with a post event buzz until close. Andy Winchester, owner of Elements restaurant, says “This is about showcasing the very best low-production wines in an intimate setting that allows the consumer to meet and greet the winemakers themselves.”

You can read more about the event at  Rare & Reserve Tasting and Cooking Demos

2:00-4:00pm 80.00 (includes main tasting that follows)
Main Tasting 4:00-7:00pm 60.00
Buy tickets: 805-884-9218

Share This Post