Tag Archive for 'vegetables'

Santa Barbara Winery New Release

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by
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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Organic Ornamental Edible Flowers at lafond Vineyards

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Pierre
on September 6, 2008
in Our Organic Garden and Vineyard
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Rose Moradian on Organic Edible Flowers

When I began planting the Vegetable Garden I thought of Flowers, too. Not just edible flowers, but pleasurable flowers that accompany a fine meal on the table. Plus, I knew that beneficial insects love to cruise around flowers collecting the pollen. Insects see colors differently from us. What we see as vivid color is absolutely psychedelic to insects.

The flowers I chose to bring into the scheme of the Veggie Garden are old fashioned and colorful, all by seed. You will recognize some of these flowers as vegetables, but its all in how you use them. There are no rules where beauty is concerned. Zinnias, Sweet Peas,Sunflowers, Mexican Sunflowers, Artichoke blooms, Nasturtiums, Rudbeckia, Agastache, Salvia Ulglinosa and herbs like Basil and Mint for filler and scent.

As you can see, Artichokes when in bloom are a vivid violet blue, a perfect off set color for the yellow of Mexican Sunflowers. Zinnias are a charming flower, full of themselves with layers of petals thick, a full center with tiny little nectar pads that Swallowtail butterflies devour! Zinnias grow in a far range of colors, always bright and full with long stems. The Sweet Peas are growing very well in terroir of Lafond. What a magnificent fragrance Sweet Peas! 

I decided to be patriotic and grow red, white and blue, as well as special “Spencer” types. Its a bit like England on Santa Rosa Road, with just enough chill to keep the blooms coming. When Wendys Sweet Peas began to go to seed from the heat here in SB, at Lafond they began to bloom. Next year I plan on growing an entire 150′ row of Sweet Peas! Nasturtiums, Mint and Basil are all edible and all pleasant flowers for bouquets and for the plate.

If you need a fragrant flower in your colorful but not fragrant bouquet, use Mint or Agastache. Both are unremarkable flowers but heavenly smelling! Look for my bouquets at the Lafond Bistro and the Deli. As long as I have blooms, I’ll make simple arrangements for both locations. We are selling Nasturtiums at the Deli for salads and garnish, $4 for 15 organic blooms. A beautiful and healthy addition to your dining experience!

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The Last BBQs of Summer

Published
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joanie
on September 1, 2008
in Joanie Hudson and Wine and Food Pairing
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Wine Spectator’s website is where I go for global updates on the wine world, and there was an article that caught my eye today that I will share.  Perhaps it is because it is a perfectly timed article to contemplate post Labor Day, while the weather is still warm.  While Labor Day marks the “official end of summer,” we are lucky here in Santa Barbara to be able to keep our flip flops out through December.  Unfortunately the shorter days definitely inhibit evening barbeques…  

The WS article was ‘White Wines and Seafood for Labor Day’ (say goodbye to summer).  It highlights California chardonnays and some delicious seafood recipes to pair with your wine.  Host your last summer barbeque with this article in mind.  Three recipes are featured: Herb-Grilled Wild Striped Bass, Grilled Shrimp and Clams, and Emeril Lagasse’s Spicy Butter Poached Shrimp.  Each recipe has wine tips, which are ever so helpful when trying to match flavors and create successful pairings.  

For the Bass, it is recommended to look for a chardonnay with some oak to “complement the smoky char on the vegetables.” For the Shrimp and Clams (which are served in an acidic lime butter sauce), “avoid oak and tannin, and stick to lighter bodied chardonnays with plenty of citrus character” (2006 Santa Barbara County Chardonnay).  Emeril’s butter dish calls for a “full-bodied chardonnay with enough fruit to stand up to the heat of the spicy sauce.”  

Pay attention to the weight of a particular chardonnay by doing your research and finding out the fermentation styles that were used to produce the wine.  This is very important for matching your food and drink.

See the full article and recipes this link:

Joanie Hudson

Assistant Tasting Room Manager, Santa Barbara Winery

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Santa Rita Hills Pinot Noir dinner menu

Published
by
joanie
on August 24, 2008
in Joanie Hudson, Lafond Winery, Pinot Noir, Santa Barbara Winery and Wine and Food Pairing
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As I previously mentioned, Santa Barbara’s SpiritLand Bistro hosts a Wednesday Wine and Dine Social on the last Wednesday of each month.  Each dinner has a speaker that is an expert on the night’s designated varietal (either a winemaker, a distributor, etc.).  October 6, our assistant winemaker Ryan will be representing Lafond Winery and Santa Barbara Winery and speaking about Santa Rita Hills Pinot Noir.  

This will actually be held on a Monday night because there is such a huge crowd in town interested in attending an SRH Pinot dinner that they will be holding two (one at the end of September).  I received the menu (which we will likely get a paper copy of in the winery if you’re interested in taking another look), and it screams for pinot to pair with it.

First Course: Assorted Gourmet Cheeses (chosen to go with the wines)

Second Course: -Rustic wild mushroom tart

Third Course: -Salmon with balsamic & red wine reduction, potato gratin, & vegetable medley

Fourth Course: -Mixed berry crumble

The mixed berry crumble will likely be paired with a dessert wine that is TBA.  $45 includes tax and tip for four-course organic meal. Bring a bottle to share that matches the theme - no corkage fee! If you are interested, or if you have any questions at all about the event, call Spiritland Bistro at 805-966-7799.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Lafond BBQs and Spiritland Bistro Dinners

Published
by
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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Pinot Noir Pairings

Published
by
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

 

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Old Spanish Days Menu at The Bistro

Published
by
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
. 0 Comments

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

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