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Lafond BBQs and Spiritland Bistro Dinners

Published

joanie

on August 6, 2008

in Joanie Hudson, Special Events, Wine Club and Wine and Food Pairing

. 0 Comments

A couple of fun things to announce that are coming up quickly!

First off, I hope that wine club members that are able to attend have all signed up for the Annual BBQ up at Lafond Vineyard this Saturday (August 9). We are so excited about it here at the winery and very much looking forward to the food, the wine, the venue, and getting to mingle with our beloved loyal customers.

Also, I wrote earlier about the Rose Wine and Dine Dinner hosted by Spiritland Bistro last week, but have yet to write any after thoughts. To put it simply, if you live in Santa Barbara and have any interest at all in wine (which I assume that if you are reading this you most likely do), this is an event that you just can’t skip.

It was just so much fun, the company was fantastic, and apparently the Rose dinner set a record for the number of bottles consumed at one of these dinners (the Rose dinner was the sixth one). The cat is out of the bag and getting a coveted seat at this event is getting tougher and tougher as almost everybody I was with signed up for as many dinners that were scheduled for the rest of the year at the end of the event last time.

The one that I wanted to announce on our website is the Santa Rita Hills Pinot Noir themed dinner that will be on October 6. Ryan Ralston, our assistant winemaker, will be the speaker and will be there to represent Lafond Winery (I will be there as well of course - I was one of those people who signed up through the end of October). I’m not sure yet what the menu will be as it is in progress right now, but as soon as I know I will post it here first. I have already decided that I am bringing our 06 Lafond Martin Ray Clone Pinot because it is my favorite!

The next dinner is August 27 and the theme is Viognier/Roussanne/Marsanne. The speaker will be Jaffurs Wine Cellars, one of my local favorites for rhone varietals such as these. Here is the menu below:

First Course: Assorted gourmet cheeses

Second Course: Corn & Spinach Chowder with crispy onions and chile oil

Third Course: Halibut with Asian-style Julienned Vegetables in a coconut lemon grass sauce, over red angel hair pasta

Fourth Course: Coconut Tapioca Pudding with pan sauteed caramelized peaches and roasted hazelnuts

$45 includes tax and tip for four-course organic meal. Bring a bottle to share that matches the theme - no corkage fee!

Spiritland Bistro 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Pinot Noir Pairings

Published

joanie

on August 2, 2008

in Joanie Hudson, Pinot Noir and Wine and Food Pairing

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I know that it is difficult to imagine that summer will be over before we know it. September and Harvest 2008 are right around the corner. I usually try to put the end of summer and the end of long days out of my head until it actually comes that time. But I got thinking about it because I was recently asked to think about ideas for a Pinot Noir wine dinner in October. My brainstorming left me with a few ideas that got me looking forward to harvest flavors.

I recently came across a recipe in one of my favorite cookbooks, Mario Batali’s Italian Grill, that is totally unique and a really nice pair with light red wines such as Pinot Noir and Sangiovese. The recipe is a Grilled Polenta Verde (or Green Polenta). The rustic polenta turns a rich green color when you blend in a puree of parsley, spinach, and olive oil. This is an extremely versatile dish that can be served as a side or a main course.

Other flavors that pair well with the berry and floral aromatics characteristic of Pinot Noir are:

Morel or Porcini Mushrooms with Parsley

Root Vegetables such as Butternut Squash, Parsnip, and Beetroot

Green Lentil Soup with Sausage

Butternut Squash Polenta or Butternut Squash Lasagna (pinot noir will cut through the richness)

Pumpkin-based dishes

Small Butterflied Leg of Lamp

Roast Duck Legs

Quail

Grilled Pacific Salmon

Pinot Noir is an extremely versatile food wine primarily because it is light with soft tannins (the texture is pillowy on your tongue). You don’t have to start planning for your October dinners just yet, but I’m just giving you some ‘food for thought’ (literally). What is your favorite pinot pairing?

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Lafond 2006 Lafond Vineyard Pinot Noir

Published

Pierre

on July 27, 2008

in New Releases, Pinot Noir, Wine News and Winery News

. 0 Comments

New Release Lafond 2006 Lafond Vineyard Martin Ray Clone Pinot Noir

Nestled in the Santa Rita Hills of the western Santa Ynez Valley, Lafond Vineyard is ideally situated to produce Pinot Noir exhibiting the unique and exotic flavor profile one finds in only a few regions of the world.

Specific areas within our vineyard exhibit elevated concentration and complexity due to soil type and exposure to the elements. We have planted eight distinct clones of Pinot Noir, each with subtle differences in flavor and aroma.

After several years of working with the eight Pinot Noir clones planted in Lafond Vineyard, Winemaker Bruce McGuire has become very familiar with the attributes of each particular clone and uses them accordingly in each of the Pinot Noirs he makes.

The Martin Ray Clone was the first Pinot Noir planted in the Lafond Vineyard back in 1982, on the north side of the Santa Ynez River. These 24-year-old vines and different soils make a nice contrast to the sister bottling in 2006, Clone 115. Farming and vinification are identical.

The comparison of these two clones from the same vintage gives one the winemaker’s view of a rather new element in winemaking as the availability of many Pinot Noir clones is a viticultural story less than twenty years old in North America. The complexity and depth of flavor make this Pinot Noir a great match with savory foods such as lamb, Copper River salmon, and hearty mushroom dishes.
Price: 48.00/750ml
To order:

Old Spanish Days Menu at The Bistro

Published

joanie

on July 25, 2008

in Articles on Wine and Vineyards, Chardonnay, Joanie Hudson, Lafond Winery, Pinot Gris, Restaurant News, Riesling, Santa Barbara Winery, Sauvignon Blanc and Wine and Food Pairing

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In celebration of the 84th Old Spanish Days Fiesta, The Bistro will have a special Spanish-themed menu next weekend (Wednesday, July 30- Sunday, August 3). I just took a peek at it, and it looks delicious! One of the best things about the menu is the wide selection of dishes that will be available. It is not just two or three specials, but rather an entire menu.

Traditional recipes cover a lot of bases in terms of Spanish cuisine - from chilled Gazpacho Verde, Ceviche, Chicken Pasole, Shrimp Tamales, Sea Bass Tacos, Pulled Chicken Tortas, and Filet Mignon Enchiladas. Chorizo, cilantro, and queso are scattered like confetti as reappearing ingredients in menu descriptions.

The full wine list of Santa Barbara Winery and Lafond Winery will be available. Spanish dishes call for a little bit of caution when selecting a wine pairing, but the right choice can enhance both the wine and food (like any good pairing should). Spicy foods call for slightly sweet or fruity wines with little to no tannin. I would pair any of our white wines with most of the featured items, but would be selective if leaning towards a red.

Thinking back to The Bistro’s Solstice Wine Pairing dinner, the 2007 Santa Barbara Winery Pinot Gris with the Shrimp Ceviche was my favorite pairing of the night, as well as the most successful in terms of balance. Three wines that would be consistently good with most of the dishes would be the 2007 Santa Barbara Winery Sauvignon Blanc, Riesling 1.7, and Pinot Gris.

All are light, refreshing, and fruity. The Riesling is nice with spicier dishes because of the small amount of residual sugar. Filet Mignon Enchiladas would be good with either the Riesling or 2005 Santa Barbara Winery Sangiovese. Cesar’s Chicken Salad would be good with either of the 2006 Santa Barbara Winery Chardonnays (Reserve or Color Label).

Tacos Al Pastor (Marinated Shaved Pork tacos with Pineapple, Cilantro and Onions Served with Black Beans and Corn Rice with Pasilla Chiles and Queso Anejo) would go well with the Riesling because of the sweetness of the marinated pork and the pineapple.

The Fiesta Breakfast menu features similar bright flavors. Huevos Con Chorizo, Chile Verde (Slow Roasted Pork in Green Salsa with Poached Eggs, Avocado, and Black Beans), and Calixto’s Thick Cut French Toast with Fresh Strawberries are a few highlights. Omelet lovers can order the Oaxacan Vegetable Omelet (Mushrooms, Calabasas Squash, Spinach, Pasilla Peppers and melted Queso).

See the full menu at pierrelafond.com.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Pinot Noir Block at Lafond Vineyards

Published

Pierre

on July 21, 2008

in Pinot Noir, Vineyard and Wine News

. 0 Comments

Photo of our largest Pinot Noir Block as seen from the Lafond Winery. This block was planted in 1997 and, up to now, has provided the majority of grapes for our vineyard designated wines. The other photo is of a vine whose growth we have been recording since Spring. Both photos were taken July 19, 2008.

Click images to enlarge.

2006 Lafond Pinot Noir Martin Ray Clone

Published

joanie

on July 20, 2008

in Articles on Wine and Vineyards, Joanie Hudson, Lafond Winery, New Releases and Pinot Noir

. 0 Comments

We have a relatively new release here in the tasting room, and it has quickly become one of my favorites. It is the 2006 Lafond Martin Ray Clone Pinot Noir. The highest quality fruit (exclusively Martin Ray Clone Pinot Noir) has been selected to be included in this bottling.

Lafond Vineyard is home to eight Pinot Noir clones, all of which have their own unique character and flavor profile. Bruce McGuire has produced this small batch of Martin Ray clonal designate Pinot Noir from a specific 25-acre block of the vineyard that was planted 24 years ago. The wine was aged in 100% French Burgundy Oak barrels for about 10 months, during which its complexity was enhanced.

The structure and depth of flavor makes this Pinot Noir a nice match with savory foods such as lamb, Copper River salmon, and hearty mushroom dishes. I have had it recently paired with crusty herbed flatbread, baked zucchini flowers (a beautiful summer seasonal vegetable), and tender grilled lamb. Enjoy it now through 2014. Only 174 cases were produced. Price: 48.00/750ml

To order:

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Old Spanish Days 3rd Annual Wine Tasting

Published

joanie

on July 14, 2008

in Joanie Hudson, Lafond Winery, Other News, Sangiovese and Santa Barbara Winery

. 0 Comments

On Saturday, Elements Restaurant and Catering hosted the Old Spanish Days 3rd Annual Wine Tasting in the Sunken Gardens at the Courthouse. Over 40 local wineries poured over 100 wines under white tents on the grass while live music played. There was a special reserve tasting and cooking demonstration from 2-4 for those who wanted to shell out a little bit more for a ticket. The main tasting followed from 4:00-7:00.

Bacon wrapped scallops, jumbo chilled shrimp, an assortment of cheese and a variety of mini cupcakes and chocolate truffled paired with the wines. Mirella Ramirez, Lafond’s tasting room manager, poured both Santa Barbara Winery and Lafond wines, which included 2007 Santa Barbara Winery Sauvignon Blanc, 2005 Santa Barbara Winery Sangiovese, and 2005 Lafond Pinot Noir Lafond Vineyard. The beautiful grounds of lush landscape and grass carpeting is a beautiful place to hold a tasting event on a warm summer evening.

It seemed deceivingly smaller than the event last year, but that was because of the different set up of tables. Instead of one large tent, two tents were set up, one for the reserve tasting and the other for the main tasting. Guests were able to walk across the street to Elements when the event ended to continue their evening. Sitting outside you could watch the quick breakdown of tables, which by 7:30 the Sunken Gardens looked as if there had not been a huge event there only a half an hour before.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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