Tag Archive for 'Rhone'

Holiday Rhones

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joanie
on December 11, 2008
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Thanksgiving has passed, but the holidays are just now stepping into their full stride.  The rest of the holiday season gives us a little bit more flexibility in terms of menu planning and wine selection.  While traditional Thanksgiving dinner consists of roasted turkey, creamy potato mash, stuffing, and cranberry sauce year after year, December is full of opportunities to entertain in a variety of styles for a rotating audience.  It becomes more about seasonal cooking (think hearty warming dishes).  Techniques of braising, roasting, and slow cooking transform Farmer’s Market produce into much softer and more cooked versions of their summer selves.  Back in the days before heating systems people used to slow cook their meats throughout the entire day because the warmth from the oven would help push out the winter chill.  

While my family plays Alvin and the Chipmunks Christmas carols on repeat we are typically in the kitchen chopping herbs, making salad dressings, and preparing for dinner.  Go to wines include sparklers and Rhone reds.  These structured wines go so well with December evenings, with nuances of herbs, smoke, meat, and richly baked fruits.  Syrah, Grenache, Mouvedre, Petite Sirah, and Counoise are among the varietals that come from France’s Rhone Valley - split up into Northern and Southern Rhone.  In the North, Syrah is king, while the South’s Chateauneuf du Pape blends are Grenache-based.  

Syrah grows very well in Santa Barbara County.  Cool climate styles from the Sta. Rita Hills lean towards a black spice character while the warmer Santa Ynez produces wines with a distinctly jammy fruit character.  We produce a few different Syrahs between the Santa Barbara Winery label and the Lafond label.  Current releases under the SBW label include 2005 Santa Barbara County Syrah, 2006 Santa Ynez Valley Syrah.  From Lafond, the 2006 SRH Syrah and the 2005 Lafond Vineyard Syrah are available as well as the 2006 Syrah Grenache blend.  SBW also produces a Grenache, a Grenache Syrah blend, and Petite Sirah.  

Check out this Wine Spectator article on “Holiday Entertaining - Rhone Style” - 

http://www.winespectator.com/Wine/Features/0,1197,4736,00.html

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Santa Barbara Winery New Release

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Pierre
on November 30, 2008
in Wine News
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Santa Barbara Winery 2006 Petite Sirah

We are happy to release our second vintage of Petite Sirah. This grape has had a rather muddled history ever since it was first cultivated in California circa 1890 shortly after being either propagated or identified as a seperate varitety in France in the 1880 s.

It is not Syrah, and there is nothing petite about it in terms of grape size or flavor. Many older Petite Sirah vineyards in California are actually field blends containing as many as five grape variteies (including Petite Sirah and Syrah). DNA fingerprinting has also shown what we know as Peitite Sirah could actually be the ancient Rhone variety Peloursin.

Or, as the most popular theory goes, this grape is actually Durif, a cross of Peloursin and Syrah created in France in the 1880 s. Whatever the reason, the name Petite Sirah has stuck and the wine became an early favorite in California as the rich, massive wines it produces were a natural favorite when paired with old rancho cuisine featuring grilled meats and vegetables.

The big flavors, black pepper spice and rustic tannins are also a terrific match with hearty stews. Winemaker Bruce McGuire blended the adjoining Thompson Vineyard and Tres Burro Vineyard in Alisos Canyon, a site he feels is well suited for grapes to make big, rich wines.

Bruce notes, 2006 produced a crop of very small clusters that yielded a very dense wine. Petite Sirah is not known for aging ability and we suggest enjoying this wine before 2011 with late 2009 being ideal.

Suggested Retail: 28.00
To order:

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December Tasting at Pierre Lafond Bistro, Santa Barbara

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Pierre
on November 19, 2008
in Grenache, Pierre Lafond Bistro and Wine News
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Passport to the World of Wine will continue at the Bistro December 3, 2008 (the first Wednesday of the month).  November’s event featured Syrah, and now we will move on to another Rhone varietal, Grenache.  

While Syrah is the king of France’s Northern Rhone Valley, Grenache is a major player in the Southern Rhone where it is typically included in the Chateauneuf du Pape blends.  It is a medium bodied wine similar in structure to a Pinot, but with a different flavor profile.  Tannins are soft and flavor is huge. 

Zach Blair, Bistro Sommelier, has selected the wines that will be poured at the tasting.

Grenache  December 

07 Monte Oton, Garnacha, Campo de Borja, Spain 
07 Bodega Zabrin Garnacha de Fuego Calatayud, Spain
05 Telegramme, Chateau Neuf du Pape, Brunier, Rhone, France
05 Hewitson, Miss Harry, GSM, Barossa Valley, Australia
05 Santa Barbara Winery, Grenache, Santa Rita Hills

An opportunity to taste a selection of five wines from exceptional growing areas and different countries paired with a delicious culinary selection
Wine Selection by Zach Blair, Bistro Sommelier
Food Pairing by Nathan Heil, Bistro Chef
Call for reservations 805-962-1455

Hope to see you there!
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Chesapeake Blue Crab

Published
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joanie
on September 9, 2008
in Joanie Hudson and Wine and Food Pairing
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I spent a long weekend visiting Washington DC and got the chance to enjoy the Chesapeake Bay’s signature crustacean, the Blue Crab.  These beautiful crabs are native to the Atlantic, particularly in the area of Maryland and Virginia.  They have electric blue claws and are known for their aggressive sharp pinches when they are alive. The whole crab experience was very unique to the area, especially when I went to the wharf to collect a dozen and a half live shellfish, which after stretching their claws upwards as if to say “pick me!” were tossed into a bag to take home to steam.  

Choosing a wine to serve at a casual dinner like this doesn’t need to be over thought, especially since such a wide variety of whites work well with steamed crab.  Nobody will be paying too much attention to the wine anyways when they are snapping and hammering at the legs and pulling apart the body, digging dutifully for a well worth it bite of meat.  Choose a medium to full bodied white that has balanced fruit and acidity.  Crisp, yet rich, French Chablis is a nice match, as well as white Rhones, Pinot Gris, a dry Riesling, or Chardonnay.  If you like prefer a good amount of melted butter on your crab, California Chardonnay is a good way to good.  These wines can pack that necessary balance of richness and acidity that works really well with the delicate and sweet shellfish.  

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Viognier/Roussanne/Marsanne Cheese Pairings

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joanie
on August 28, 2008
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Last night, Spiritland Bistro’s Wednesday Wine and Dine theme was Viognier/Roussanne/Marsanne (white wines from France’s Rhone region), and the cheese pairings were so perfect that I must share.  If you haven’t read my previous posts about this event, in short, Spiritland hosts a themed four course dinner on the last Wednesday of each month.  They choose a theme (July’s theme was Rose, September/October’s theme will be SRH Pinot), and during the first hour guests are able to pour themselves a taste of all of the wines that each person brought along.  During this first hour, guests graze on cheese from local shop, C’est Cheese that are meant to complement the wine.  

There were three cheeses last night, all served at a recommended room temperature so that they become almost spreadable on crackers.  First there was the Idiazabal from Spain.  This is a pressed unpasteurized sheep’s milk cheese that comes from the Basque country.  It has a buttery flavor with hints of hazelnut and is slightly acidic.  Nice for cutting through the richness of Rhone varietal white wines.  

Second we had Toma Maccagno from the Valle Cervo in Biella, Italy (Piedmont).  This one was best kept at room temperature because it is semi soft to begin with and was the perfect consistency to spread on a tiny cracker.  Toma is made from cow’s milk.  It is rich and earthy and like the Idiazabal has a buttery texture.  

Last there was my favorite, the Hoch Ybrig (hohk ee-BRIG) from Switzerland.  This is a full flavored cow’s milk that has a firm texture and ripe stone fruit essences, primarily apricot.  This wine would also be nice with a Riesling.  

The wine’s were fantastic, as usual, and I particularly enjoyed the 2006 Tablas Creek Bergeron that I brought.  Bergeron is 100% Roussanne (a French Savoie grape). If you are not familiar with the Tablas Creek wines, they are one of my favorite wineries in California and produce Rhone varietals in Paso Robles.  One reason I love their white wines so much is that their acidity keeps them nice and crisp, never cloying.  Their lean character makes them very food-friendly and balanced.  

Hope to see you at the October 6 SRH Pinot dinner!  See a previous post for the menu.  

Spiritland Bistro, 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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AIWF at The Cultured Abalone Farm

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joanie
on August 18, 2008
in Joanie Hudson, Special Events and Wine and Food Pairing
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Yesterday I attended an event organized by the American Institute of Wine and Food (AIWF) at Santa Barbara’s own Cultured Abalone Farm.  This was the 4th Annual Tour and Tasting at the farm that the esteemed national organization has put together.  AIWF’s mission statement is to “enhance the quality of life through education about what we eat and drink.” With this in mind, they organize artisan food gatherings, winemaker dinners, and exclusive wine tastings for their members and guests, to name a few.  At the core of these events is the educational element, which is really where wine and food appreciation comes into play.  

Guests of the abalone event were first guided through the farm where we learned how abalone are bred, grown, processed, and marketed commercially.  Local restaurants such as Square One and The Wine Cask are just two clients who go directly to the source to obtain the freshest abalone.  We got to take a look at the “specialty market” tanks, which held abalone three times the size of commercially market standard size (which looked like it was about 3 inches in diameter).  The specialty market abalone are coveted by sushi chefs throughout the southern and central California coast.  After our tour we enjoyed a three course luncheon, which included a cooking demonstration by Chef Michael Hutchings, set up in the middle of the harvesting tanks.  The abalone was lightly breaded with granulated flour (which I learned doesn’t clump) and served with roussanne (2007 Jaffurs Roussanne - a classic pairing).  The shellfish and the richness of the rhone varietal white went together seamlessly.  

If you have an interest in food and wine, AIWF is worth looking into.  The organization has 25 chapters in major cities across the U.S., and over 4000 members.  

Cultured Abalone Farm (9580 Dos Pueblos Cyn Rd. 805-685-1956)

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Lafond BBQs and Spiritland Bistro Dinners

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joanie
on August 6, 2008
in Joanie Hudson, Special Events, Wine Club and Wine and Food Pairing
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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

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