vineyard vineyard vineyard

Feed aggregator

Mushroom Tart

This mushroom tart is endlessly adaptable and can be made into a pie with traditional pie crust, or molded in a free-form galette.

Hi there! Kelsey dropping by today to share the recipe for a sumptuous mushroom tart that pairs perfectly with Kendall-Jackson Grand Reserve Pinot Noir. This meal is endlessly adaptable and can be made into a pie with traditional pie crust, or molded in a free-form galette. I love how pre-made puff pastry lends a bit of flaky texture to a creamy, comforting filling – plus, who doesn’t like a kitchen shortcut here and there? Happy cooking!Kendall Jackson Grand Reserve Pinot Noir + Mushroom TartThis mushroom tart is endlessly adaptable and can be made into a pie with traditional pie crust, or molded in a free-form galette.

Kendall Jackson Grand Reserve Pinot Noir + Mushroom Tart
Print Mushroom Tart Serves: 6   Ingredients

  • 3 lbs variety fresh mushrooms such as shitake, cremeni, portabella, and oyster
  • ½ cup salted butter
  • 2 tsp shallots, minced
  • 1 clove garlic, minced
  • 1 cup parsley, minced
  • ¼ cup chives, minced
  • 1 cup gruyere cheese, grated
  • 1 tsp black pepper
  • 1 egg
  • Juice of 2 lemons
  • salt to taste
  • 5-6 sheets puff pastry
Instructions
  1. Most puff pastry comes frozen and can be found in the frozen dessert aisle of your local grocer. Defrost in the fridge the night before you're ready to utilize.
  2. Preheat the oven to 350' F. Set the puff pastry on the counter and let come to room temperature.
  3. In a large pan, saute garlic and shallots in the butter. Stir to coat for 1 minute. Add the sliced mushrooms with the pepper and cook for 3-5 minutes until softened. Remove from heat, then stir in grated cheese, chives, parsley, lemon juice, and the egg.
  4. In a tart pan (round or rectangular, your preference), layer puff pastry to your desired crust thickness. Pour in the mushroom mixture, then arrange or cut the extra puff pastry around the edges to your preference. Some people like to fold in the extra edges, I like to cut them to size.
  5. Bake for 20 minutes until the edges brown.
#version#
This mushroom tart is endlessly adaptable and can be made into a pie with traditional pie crust, or molded in a free-form galette.KJ Tart + Poutine-33 This mushroom tart is endlessly adaptable and can be made into a pie with traditional pie crust, or molded in a free-form galette.

The post Mushroom Tart appeared first on Kendall-Jackson Blog.

Categories: North America

Bright Pomegranate, Grapefruit and Avocado Spring Salad

Bright Pomegranate, Grapefruit and Avocado Spring Salad

Growing up I was lucky enough to have a mom who always used fresh fruits and vegetables in the kitchen, impressive because this was in Vermont! One of her staples is a salad that always makes me feel at home and is perfect for this time of year as it really highlights winter produce. I added a couple little spins on one of my mom’s favorite go-to salads and it is incredibly simple to throw together when you are in a pinch. It is fresh, seasonal and the brightness from the citrus and pomegranate pair beautifully with our Kendall-Jackson Vintner’s Reserve Pinot Gris.
Print Bright Pomegranate, Grapefruit and Avocado Spring Salad Author: Chef Sarena Stern Serves: 4   Ingredients

  • ½ pomegranate
  • 2 grapefruit
  • 2 avocados
  • 3 Tbsp. champagne vinegar
  • ½ cup extra virgin olive oil
  • Sea salt
  • 4 good handfuls of arugula or watercress, cleaned
Instructions
  1. Remove the seeds from the pomegranate. You can do this by halving the fruit and gently tapping the pomegranate skin over a bowl to loosen the seeds. Make sure you remove all of the white membrane that may have fallen into the seeds and set aside.
  2. Segment the grapefruit into a bowl and squeeze the juice that’s left in the membrane into another bowl. Set both aside. Cut the avocado in halves, remove the seed and scoop out the meat with a spoon. Slice each half lengthwise into thin strips and set aside.
  3. In the bowl you have set aside with the grapefruit juice, whisk in the champagne vinegar, olive oil and salt to season.
  4. To assemble, lay a thin layer of greens on the bottom of the plate. Lay slices from half of an avocado on each plate, garnish slices with segments of grapefruit, sprinkle pomegranate seeds over the top, garnish with more greens, drizzle vinaigrette over the top and sprinkle with a little sea salt.
3.2.1311
 

Note: You can also assemble the salad on a large platter instead of plating each serving individually. This is how my mom would serve it and we would all sit around the kitchen table and dig in!

 

The post Bright Pomegranate, Grapefruit and Avocado Spring Salad appeared first on Kendall-Jackson Blog.

Categories: North America

6 Reasons to Visit Wine Country in the Spring

Whitehall Lane Winery - St. Helena, CA - Thu, 04/16/2015 - 19:01

 

Napa is the ideal place for a weekend-getaway any time of year, as each season has its own unique traits to maximize your experience—and the spring is certainly no exception. Here are some tops reasons to schedule your wine country trip in the month of March, April or May.

1.    The “off-season” is still on point

In the springtime, Napa’s stunning yellow-flowered mustard plants are in full bloom. The grapes have been harvested, the weather is beautiful, and wine-tasting tours are easier to book than during the busy summer season.

 2. Taste local life

Oxbow Market is a great place to enjoy Napa through a local’s lens. Take a break from wine tasting and choose from a wide variety of culinary options—be it seafood, cheeses, meats, olive oil, beer, tea, baked goods, desserts and more.

It’s also a great place to do some shopping while taking the time to stop and smell the roses. Locally grown, fragrant gardenias are now in bloom, so we encourage flower-lovers to step into The Monkey Flower Group’s shop and take a whiff.

On Tuesday, you can take advantage of the weekly Locals Night where many merchants offer special deals that are too good to pass up.

3. Hiking season

Enjoy the beautiful scenery and get some outdoor exercise while learning about Napa Valley history. Our favorite trail is the out and back hike to the Historic Bale Grist Mill alongside the Bothe-Napa Valley State Park. Bikes are allowed on the trail, and there are picnicking and camping sites for the family to enjoy. When you’re ready to cool off, take advantage of two seasonal swimming pools located in the state park.

 4. Drink outdoors

In St. Helena, also known as the heart of Napa Valley, you can find Long Meadow Ranch’s Farmstead. The restaurant offers farm-to-table organic produce that’s grown right on its own estate. Families can sit around an open kitchen and those 21 and over are encouraged to enjoy the outside bar area. Every Friday night there’s seasonal cocktails paired with live country music.

 5. Plan a picnic

If you belong to our wine club, take advantage of your membership and bring your friends on a picnic in Whitehall Lane’s own beautiful Tuscan-inspired garden. We have a small, beautiful and secluded area nestled in our estate vineyard that can be reserved specifically for this purpose. Uncork a bottle of Whitehall Lane and bring your fare of choice to relax among spring’s bloom.

 6. Drink on deck

The Auberge Du Soleil Resort features a Michelin-starred restaurant that was one of the first great Wine Country establishments. The incredible, panoramic views on the deck paired with Napa wines makes for the perfect end to your day.

 Sources:

1. http://www.tripadvisor.com/Travel-g580460-s409/Napa-Valley:California:First.Time.Visitors.html

2. http://gocalifornia.about.com/od/canapasonoma/ss/when-to-go-to-napa-valley.htm

Categories: North America

"I am what I eat"

Shaw + Smith - Balhannah, South Australia - Thu, 04/16/2015 - 17:41

Michael Hill Smith is interviewed by Tony Love, Herald Sun (Melbourne) about "I am what I eat."

Find out why food for Michael was schizophrenic.. why he became a wine producer ....and one of his most memorable meals...

Click here to see the full article.

Categories: Oceania

Springtime Crostini

Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that's been toasted and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired. #spring

1504-kj-crostini-3Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that's been toasted and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired. #spring1504-kj-crostini-21504-kj-crostini-11504-kj-crostini-9Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that's been toasted and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired. #spring

Hey all! It’s Molly from My Name Is Yeh here and I have some fun springtime crostini ideas for you!

Am I right that the happiest of happy hours include crunchy snacks to go with your drinks? Admittedly, for me this is usually a bottomless basket of free popcorn with salt and more salt. But I’m on a mission to change all of that because happy hour snacks deserve to be just as tasty as the wine that you’re serving them with (nothing against popcorn, I’m just ready for a classier situation that doesn’t scream college hangout). Classy and delicious snacks don’t have to be difficult or time consuming though!

Enter: crostini.

Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that’s been toasted (preferably on a grill or in a pan with a little bit of butter or oil) and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired:

Fresh ricotta + thinly sliced strawberries + black pepper + a drizzle of honey // this one is sweet and refreshing, perfect for spring!

Cream cheese + a sprinkling of freshly chopped chives + crispy bacon bits + a pinch of everything bagel spice // inspired by breakfast, but perfect for the evening.

A thin layer of Dijon mustard + caramelized onions + a slice of sharp cheddar // this one is packed with flavor, and bonus: caramelizing onions will make your house smell really really good.

Serve these little guys with Kendall-Jackson’s Vintner’s Reserve Pinot Gris, and you’ve got yourself a perfect little party!

Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that's been toasted and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired. #spring

 

Crostini can be made quickly and with whatever ingredients you have on hand. A great crostini starts with bread that's been toasted and sprinkled with salt. The toppings can be as simple as a spread of cheese or some jam, but you want more than that, right? Right. So here some of my favorite crostini topping combinations to get you inspired. #spring

The post Springtime Crostini appeared first on Kendall-Jackson Blog.

Categories: North America

Vintage 2015: Chardonnay Day

Seresin Estate - Marlborough, New Zealand - Wed, 04/15/2015 - 23:36
Now anyone who knows anything about us will know that we love Chardonnay - and, if we're very honest, we're rather proud of ours. So, the Chardonnay vintage is always a real highlight for us and a day that we always look forward to - mind you, sometimes that's because it's also a sign that vintage is almost over!

Yesterday saw a frosty start, followed by the clearest and bluest autumnal skies that one could wish for - perfect picking weather, with the fruit arriving in the winery cool and crisp and ready for action.

This year, the Chardonnay is looking really rather good. The fruit that came into the winery yesterday was from the Sylvain block of our Raupo Creek vineyard, where we have deliciously rich clay-based soils, topped with fine, wind-blown silt. The vines are planted on a gently undulating slope that has lots of variation in aspect and soil depth. We have three clones represented there - Mendoza, Clone 15 and Clone 95. These are picked separately from each other, but also we keep the fruit from the different zones within the block separate too, resulting in six different cuvées. Having this variation is what gives us the flexibility we love when it comes to blending.

We currently make three different Chardonnays: our Momo Chardonnay, and then our Seresin Estate and our ever-popular Chardonnay Reserve. We are now taking the first steps towards making an aspirational Chardonnay - reaching that little bit higher and seeing where it will take us. It's an exciting project to be starting and it will be months and years in development. Still, at least there will be a lot of tasting required and, when it comes to Seresin Chardonnay, that can only be a good thing!


Chardonnay, a little earlier this year
Chardonnay, a little earlier this year
Chardonnay day, bright, crisp and autumnal
Coming through the winery door
Into the press... 



Categories: Oceania

State of the Vineyard, mid-April Edition

Tablas Creek Vineyard - Paso Robles CA - Wed, 04/15/2015 - 20:05

Ten days ago, I was convinced that we were going to get clobbered by frost in the aftermath of a cold, wet Pacific storm.  All the conditions were in place: an early budbreak, a weather pattern shift, and a powerful late-season cold front with origins in Alaska that was heading unusually far south for April.

And yet we made it through.  It dropped into the low- to mid-30s eight of the first ten days of April (after seeing no nighttime lows below 38° in the second half of March) but our lowest measured low was 32.3° at the weather station in the middle of the vineyard.  Why did we survive what the forecast called "an exceptionally cool air mass overhead"?  We had just enough cloud cover the two nights after the storm came through (daytime highs 59° and 56°) to keep radiational cooling to a minimum, and by the time it cleared up, the air mass had warmed enough (daytime highs 67° and 70°) to keep our nighttime lows just above the freezing mark.

As a bonus, we got nearly an inch of rain, when every bit of rainfall we receive is welcome.  0.92" of rainfall doesn't sound like much, but over our 120 acres, the total volume is staggering: 2,997,829 gallons of water.  Not enough to make a dent in our drought, but it does give us that much more confidence (and we were already feeling pretty good) that our vineyard is well set up to make it through this year's harvest.

And things look great out there right now.  Every variety has come out of dormancy, and with less variation than normal.  We often have to wait nearly a month between when Grenache and Viognier sprout and when we see the beginning of growth in our late-budding Mourvedre, Counoise and Roussanne grapes.  But this year, the evenness across the vineyard, both between varieties and within blocks of single varieties, is noteworthy.  A few photos will give you an idea.  First, from the middle of our Grenache block, with Roussanne in the background:

Grenache and Roussanne blocks

A close-up of one of the cordons in our old Grenache block shows how far out things are: several inches, with tiny flower clusters already showing.

Grenache cordon

The clusters themselves are beautifully formed, and Viticulturist Levi Glenn thinks we may see our first flowering as early as May 1st:

New Grenache clusters

The main work now is getting the cover crop (both what we planted and the wild grasses that seed themselves) under control, so we protect the vines from competition for water.  A look through our Mourvedre block shows the new green growth in the middle of the vine rows, for which we can thank last week's rain, as well as the higher grasses growing amongst the vines themselves.  This shows the one downside of this late rain; we will have to re-mow or re-disk many of the blocks we thought we'd cleaned up already:

Mourvedre row

Many blocks, though, are still unmowed, and we're enjoying the last of what has been a spectacular wildflower season.  The purple flowers of our vetch plants are predominating:

Row with wildflowers

We're making sure to enjoy the flowers now, because the next few weeks will see this wild scene turn into something much more manicured, as our mower, disker, and spader turn the green at the surface into delicious organic soil for our grapevines:

Row newly mowed

We're still not out of the woods for frost; Paso Robles can freeze as late as mid-May.  But we've survived four dangerous weeks so far, and the ten-day forecast looks OK.  If we can get into May without any damage, we'll be able to relax somewhat.  So far, so good.

Categories: North America

New Menu for Spring

Ponte Winery - Temecula, CA - Wed, 04/15/2015 - 09:00


Our timeless Wine Country Salad at The Restaurant at Ponte

There is more happening at Ponte than bud break and baby bunnies, you know.  Good things are happening at The Restaurant at Ponte  in the form of a new, seasonal Spring menu.  Chef Sal continues to take his inspiration from what’s fresh.  His well-rounded selection of dishes is reminiscent of the globe, with influences from Japanese, Italian, Spanish and Californian cuisine.  Here are a handful of just-added dishes that you simply mmmust try:

From the Starter Menu:

Crudo Trio – A selection of three portions of the most pristine fish: Hamachi with lemon basil vinaigrette and basil greens; Salmon with blood orange gastrique, radish and fennel; Ahi tuna with miso glaze, wasabi crème fraiche, cucumber and daikon radish.  Pair with 2014 Vermentino.

From the Pizza Menu:

Salchicha – Wood-fired pizza topped with Spanish chorizo, capicolla ham, roasted red peppers, red onions, manchego cheese and mozzarella.  Pair with 2012 Super T.

From the Entrée Menu:

Paella – A classic Spanish rice dish brimming with shrimp, clams, mussels, fish, chorizo, chicken, tomato herb broth, spring peas and pea sprouts.  Pair with 2012 Tempranillo.

From the Salad Menu:

Tuscan – Mixed Italian greens topped with asparagus, prosciutto, piquillo peppers, asiago cheese and wild mushroom vinaigrette.  We recommend adding free range chicken breast.  Pair with 2014 Pas Doux.

And… a classic and always delicious Charcuterie and Cheese Platter:   cured meats and cheeses, olives, spicy mustards, nuts, spiced pickles, pickled vegetables, house made lemon basil ricotta.  Pair with 2011 Nebbiolo.

Charcuterie and Cheese Platter.  Photo credit

Check out the full spring menu here.

Make your reservation here.

–Erica Martinez

Categories: North America

Healdsburg winery dinners in the vineyard

Jordan Winery - Healdsburg, California - Wed, 04/15/2015 - 03:03
Jordan Winery, Sunset Supper Photo Shoot, Sunset Supper

Healdsburg wineries are taking outdoor entertaining to new heights this summer with several unforgettable events, from dinner during a meteor shower and family-style meals in a vineyard to hilltop feasts at sunset. Dinners will be held in all three wine regions that intersect at Healdsburg–Alexander Valley, Dry Creek Valley and Russian River Valley–offering guests a diversity of terrains for enjoying the quintessential epicurean experience: dining alfresco in Sonoma County. To the satisfaction of foodies, more wineries are serving meals in our region, whether it be lunch, dinner or food pairings. The key is to book your dinner tickets by early April each year because the events sell out quickly. (All featured photos are from Jordan’s Sunset Supper at Vista Point.)

Alexander Valley Winegrowers, Magnum Dinner & Barn Dance, Alexander Valley With its serene venue at the base of the Mayacamas Mountains—a private equestrian center flanked by olive groves and an army of adorable goats—Alexander Valley Winegrowers’ first-ever Magnum Dinner & Barn Dance is sure to draw rave reviews from foodies, oenophiles and nature lovers alike. The evening kicks off Taste Alexander Valley weekend and features special magnum selections from Alexander Valley wineries, including Jordan, a seated feast hosted by vintners with delicious cuisine by local celebrity Chef Dustin Valette of Valette (formerly of Charlie Palmer’s Dry Creek Kitchen) and dancing under the stars. Tickets are $150 per person at alexandervalley.org. Event date: May 15 Jordan Winery, Sunset Supper at Vista Point, Alexander Valley Enjoy a festive dinner party at Vista Point, the highest hilltop on Jordan Estate. A reception at our new Vista Point pavilion will be followed by a seated, multi-course meal amongst the grapevines—all paired with Jordan wines and panoramic views of Alexander Valley’s rolling hills and mountains during sunset. Limited to 50 guests. Tickets are $200 per person. For more information and ticket sales, visit our website. Event dates: July 18 & August 1  Starlight Supper at Jordan Gastronomy meets astronomy with an exciting new dinner experience under the starry sky. Hosted on the Jordan chateau lawns, this new event features a four-course dinner by the winery’s chef, showcasing the bounty of Jordan’s eclectic garden and local purveyors paired with a selection of Jordan vintages. This special evening includes live entertainment and expert-guided stargazing with telescopes during the spectacular Perseid meteor shower. Tickets go on sale May 1 for $200 per person on our website. Event date: August 15

Seghesio Family Vineyards, Chef’s Dinner Series, Dry Creek Valley and Alexander Valley Dinners are hosted by Seghesio family members at two different Seghesio vineyard properties–Westphall Ranch in Rockpile and Rattlesnake Hill in Alexander Valley. Chef Peter Janiak will be on hand to guide guests through his cuisine and wine pairings. For 2015, one dinner has been announced to date. Limited to 50 guests. Tickets are $140-$175 per person. For more information, visit their website. Event date: July 11 

J Vineyards & Winery, Vine to Table J Vineyard Dinner Series, Russian River Valley A series of elegant dinners hosted at J’s estate vineyards in Russian River Valley. Guests will enjoy five courses of organically-farmed, locally-sourced cuisine prepared by J Executive Chef Erik Johnson. Tickets are $180-$195 per person. For more information, visit their website. Event dates: June 27, July 25, September 16 

Mauritson Wines, Rockpile Dinners, Dry Creek Valley Each summer, the Mauritson family flies in four guest chefs (one per event) to cook for for guests at their vineyard west of Dry Creek Valley in the high-elevation Rockpile appellation. Tickets are $145 non-members; $110-$125 for club members. (Note: Rumor has it that they are only allowing members to book tickets, due to popularity.) For more information, visit their website. June 12 & 13, June 26 & 27

Stryker-Sonoma, Dinner in the Vineyard, Alexander Valley Executive Chef Dan Lucia prepares a farm-to-table, family-style meal for guests in the benchlands between Healdsburg and Geyserville in Alexander Valley. The winery is ideally suited to take advantage of views of the towering Mayacamas Mountains to the east and the sunset to the west. Tickets are $125-$150 per person. For more information, visit their website. Event date: August 29
Categories: North America

The Story of Monty's Pet Nat - Trailer Video!



History in the making! Get a flavour of how the UK's first 'Pet Nat' sparkling wine was created by Monty Waldin and Albury Organic Vineyard. Filmed over a year, this series of 13 short films tells the unique story. English Winemaking at its best!
Albury Vineyard has teamed up with Monty Waldin, an expert in biodynamic wine, to produce Monty's Pet Nat, the UK's first petillant naturel. Monty's Pet Nat is a natural wine made by completing the first fermentation in the bottle. It is a lively, fresh sparkling wine with a cloudy sediment which adds to its character. It has a ripe pear, zesty and citrus nose, and is dry on the palate with notes of fresh lemons, and a hint of mandarin in the finish.
We will be uploading videos onto Monty’s Pet Nat Facebook page every week and the trailer is available to watch now! If you are interested in the story of Monty’s Pet Nat, here’s what you can do:-
  • ‘Like’ Monty’s Pet Nat Facebook page and watch the videos as they are posted. We will give away a bottle of Monty’s Pet Nat once the page has 200 likes, so please ‘like and share’ the page to be in with a chance of winning.

  • Sign up to our newsletter at alburyvineyard.com if you would like to be updated with not only releases of the videos, but the release of the wine as well. Albury Vineyard will release Monty's Pet Nat at the RAW wine fair on 17th/18th May 2015 and we only have 600 bottles available for sale! It will be available to buy from Les Caves de Pyrene, or from the vineyard if you are a wine club member.

  • You can also follow us on twitter @aburyvineyard. Please use #MontysPetNat and #naturalwine to spread the word about Monty’s Pet Nat!


What's the story of Monty's Pet Nat?
Monty Waldin had always wanted to make an English wine, but only if he could find the best quality biodynamic grapes. When he met Nick Wenman, owner of Albury Vineyard and advocate of biodynamics, Monty made it his mission to convince Nick to part with some of his Chardonnay grapes in order to make a natural wine. It's been a risky process, and neither Nick nor Monty were quite sure how the wine would turn out because, when making pet nat, nothing is added to control how the wine ferments. Monty's Pet Nat contains only fermenting grape juice with only minimal SO2 - the yeast which fermented the grape sugar into wine were the wild yeasts present in Albury vineyard. As Monty says:

"This is what a pétillant naturel should be about – letting nature have a free hand to create a beautiful, unique and groundbreaking English bubbly: savoury, off-dry, lightly fizzy and mouthwateringly drinkable."


Watch the story unfold...

Monty's Pet Nat is one of few wines to have its own series of videos! Our 13-part series of short video clips, produced by Ant Palmer at Seablue Media, tells the story of how Monty's Pet Nat has been made. Each clip, lasting a few minutes, is light-hearted and entertaining, and the series gives viewers an insight into how natural wine can be produced in the UK. Start following the story here, and remember to ‘like and share’ to be in with a chance of winning a bottle of Monty’s Pet Nat!
Categories: Europe

Vignes Toquées 2015 – Balade gastronomique en Costières de Nîmes

Vignes Toquées est l’immanquable ballade épicurienne au cœur des Costières. Arpentant et découvrant notre terroir pas à pas, nous vous invitons chaque année à vous régaler des mets composés par un grand chef de notre région, accompagnés des meilleures cuvées de nos vignerons.

Vignes Toquées 2015

Pour 2015 c’est le chef Jérôme Nutile, Meilleur ouvrier de France 2011 et doublement étoilé qui signe un menu riche en goût et en couleurs, à déguster sur le chemin des plus jolis vignobles de l’appellation. C’est au Sud, là où les brises marines donnent aux vins cette fraîcheur caractéristique que s’étend la promenade. 6,5 kilomètres d’un parcours qui enchantera les yeux comme les papilles.

Comme à chaque fois c’est avec plaisir que nous partageons avec vous ce moment privilégié, en vous faisant déguster notre JT blanc 2013. Il accompagnera l’entrée chaude: «Brandade et mousseux de morue, raviole d’olive picholine en bouillon velours vert».

Pensez-bien à réserver dès à présent, le billet coûte 50€ (46€ pour les jeunes ou les groupes) et peut s’obtenir auprès de TourismeGard.com
Il ne reste déjà que peu de places !

INFOS PRATIQUES :
Départs de 9h45 à 13h15
Aux confins de Saint-Gilles et de Vauvert
Inscription et paiement en ligne.

Accès Vignes Toquées 2015

ACCÈS :
Parcours fléché à partir du rond-point situé entre Vauvert et Le Cailar, à la jonction de la D6572 et de la D135 (Chemin des canaux).

 

Categories: Europe

Just a quick note – Labels have been for U.S. delivery!

Maison Ilan - Bourgogne, France - Tue, 04/14/2015 - 00:41

Many more updates to follow as the backend logistics come together to bring our US based clients our wines! That is all for now


Categories: Europe

What Exactly are ‘Legs’ on a Glass of Wine and What Do They Tell You?

What Exactly are 'Legs' on a Glass of Wine and What Do They Tell You?

People snicker when they hear about the “legs” on a glass of wine — it does sound pretty silly, doesn’t it? And the truth is, it’s an old-fashioned term that hardly nobody uses anymore.

But you will hear it now and then, and it does refer to something real.

Here’s how you can see the legs of a wine yourself! Pour a glass of a “big” wine. By “big,” I mean something like a K-J Jackson Estate Cabernet Sauvignon, or a barrel-aged Chardonnay, like the K-J Jackson Estate. (You’ll want to use a clear wine glass, not one of those tinted ones, and the bigger the bowl, the better.) Give the wine a good swirl — careful, don’t slosh — then quickly take a look at the sides of the glass.

You’ll see clear, thick tracks, above the level of the wine, where the wine washed along the glass’s interior. They peak at the top, then slowly dribble down, forming shapes. Some people call these thin tracks of liquid “legs” because they’re vertically long and tapered, like a human leg. Others call them “tears of wine.” I prefer another old term for them: “cathedral [or church] windows.” The streaks seem to arch at the top, the way the stained glass windows in old churches do.

Whether they’re called legs or cathedral windows or whatever, what are they? The streaks are nothing more than the ethanol (alcohol) in the wine. People used to think they were comprised of glycerol, which is a sweet, unctuous form of alcohol, but the latest research suggests this isn’t so. The physical process by which the ethanol creeps up the side of the glass, then is dragged down by gravity to form legs or windows, is quite complex — and I don’t claim to understand it. But you don’t have to know fluid dynamics to appreciate their attractive form.

The higher in alcohol a wine is, the more legs it will have. Legs are not a sign of quality: a poor wine can have legs, as long as the alcohol content is high enough.

Steve Heimoff is one of America’s most respected and well-known wine writers. The former West Coast Editor for Wine Enthusiast Magazine and a contributor to Wine Spectator, he has also authored two books on the subject of California wine, including “New Classic Winemakers of California: Conversations with Steve Heimoff,” published in the fall of 2007.

The post What Exactly are ‘Legs’ on a Glass of Wine and What Do They Tell You? appeared first on Kendall-Jackson Blog.

Categories: North America

Sunday Express

Domaine Jones - Languedoc, France - Mon, 04/13/2015 - 16:11
Thanks to Jamie Goode for writing about Domaine Jones Fitou in this weeks Sunday Express

"Domaine Jones Fitou 2012, Languedoc £14.50, thewinesociety.com (01438 741177), 14.5% alcohol Here is a superbly stylish fitou red from Katie Jones, who’s making some of the region’s most interesting wines. It’s supple and pure, with some elegance as well as ripe black fruits and a fine spiciness."




Categories: Europe

Farm to Fork getaway package with Hotel Healdsburg

Jordan Winery - Healdsburg, California - Mon, 04/13/2015 - 16:02
jordan-winery-estate-tour-tasting-scenic-wine-tour-with-food-healdsburg-227_fave

Hotel Healdsburg and Jordan Vineyard & Winery are proud to announce the “Farm to Fork Culinary Journey,” the ultimate getaway for foodies and wine enthusiasts, taking place in the heart of Sonoma County for the second year in a row. Launching in June, this memorable package includes a two-night stay at the award-winning Hotel Healdsburg in the heart of downtown Healdsburg, an epicurean excursion across Jordan Winery’s impressive estate, and a special farm-focused dinner for two at Hotel Healdsburg’s Dry Creek Kitchen restaurant featuring ingredients from Jordan’s garden.

“Following last year’s success, we’re so pleased to again offer this one-of-a-kind package,” said Circe Sher, partner and marketing director at Hotel Healdsburg.  “The Farm to Fork Culinary Journey showcases Jordan’s exquisite estate and elegant wines paired with the culinary creations of the new Executive Chef of Dry Creek Kitchen, Andrew Wilson.  Coupled with the well-appointed accommodations of Hotel Healdsburg, this is a true luxury getaway for the summer season.”

 Guests will experience the new Jordan Estate Tour & Tasting and journey beyond the walls of the winery chateau on a guided tour of the breathtaking vineyards, vistas, chef’s garden and more. Jordan Estate is one of the few properties in Northern California wine country with more than 1,000 acres of contiguous land that is navigable by vehicle, owned by a private individual and able to be explored by consumers for the first time through this tour. As part of the estate tour experience, guests will ride to remote destinations to experience wine and food in the countryside where they’re grown and enjoy tastings of multiple Jordan Chardonnay and Cabernet Sauvignon vintages, Estate Extra Virgin Olive Oil and an array of farm-fresh delicacies from the winery’s chef. The tour, which begins its second full season May 1, 2015, runs for three hours and is available Thursday through Monday, starting at 9:45 a.m.

Following their tour of Jordan, guests will return to Hotel Healdsburg and enjoy dinner for two at Charlie Palmer’s Dry Creek Kitchen, renowned for its progressive American cuisine featuring simple and elegant seasonal recipes. A special four-course menu prepared by Dry Creek Kitchen’s Executive Chef Andrew Wilson will feature ingredients from Jordan Winery’s garden and farm, some of vintner John Jordan’s favorite DCK dishes and Jordan wine pairings.

“The idea behind our Estate Tour & Tasting is to immerse guests in Sonoma County’s food and wine culture in just three hours,” said John Jordan, CEO of Jordan Vineyard & Winery. “On one level, that means eating the food that grows here and drinking the wine we make while outdoors. On another level, it means walking through working gardens and vineyards, seeing wildlife and experiencing hilltop views that give this part of wine country a real sense of place.”

The package includes:

  • Two nights of luxury accommodations at Hotel Healdsburg
  • Two tickets to Jordan Winery’s Estate Tour & Tasting.
  • Exclusive four-course dinner for two at Dry Creek Kitchen with wine pairings featuring Jordan’s bottle selections.
  • One bottle of Jordan Russian River Valley Chardonnay in-room upon arrival.
  • Daily gourmet harvest breakfast and valet parking.

The Farm to Fork Culinary Journey will be offered June through October 2015, with Monday evenings excluded. The Jordan Estate Tour & Tasting is available Thursday-Monday, with blackout dates May 16, June 5 & 6, July 18 & 19, August 1 & 2, August 15 & 16, August 28 & 29, October 23, 24 & 25. Premium or double queen packages at Hotel Healdsburg start from $1,827.80 (14 percent tax and gratuities excluded). To book this exclusive package, please call Hotel Healdsburg at (707) 431-2800 or toll-free at (800) 889-7188.

Categories: North America

The Next Big Thing

Ponte Winery - Temecula, CA - Mon, 04/13/2015 - 09:00


View from Ponte Vineyard Inn, Temecula Valley

World wine regions – go!

We’re figuring most of you are spouting off a list of places that include Temecula Valley (of course!), Napa, Italy, France, Chile, perhaps Australia…maybe even up and coming New York.

It’s true, the above countries and cities turn out ginormous amounts of fantastic wine every year and see no shortage of out of towner’s. But it wasn’t terribly long ago that places like Chile and Temecula were newbies in the realm of famous wine destinations.  Sure, they’ve produced wine for a while, but their popularity was based more on word of mouth than shiny magazine ads and Travel Channel specials. So, then, who’s next?  Wine consumption continues to grow around the world, and more and more world regions and ambitious vintners are perfecting their craft of producing incredible wines.

According to Bloomberg Business, these eight places around the world are the ones to keep your eye on in the coming years:

  1. Tokaj, Hungary – Historical records suggest that vineyards had been established here as early as the 12th century.  Since 1990 a considerable amount of investment has gone into the Tokaj region, creating what has been dubbed the “Tokaj Renaissance.”  There are now almost 600 wineries in the region.

Tokaj, Hungary

  1. Virginia, United States – Thomas Jefferson grew grapes here to make wine.  Supposedly, they were a disaster.  But Virginia has come a long way, baby.  Today, a sophisticated and vast system of grape-growing and wine-making exist, and each year draws more and more wine-loving tourists to the “Old Dominion State.”

Safe to say, Virginia is serious about their wines! Photo credit

  1. Yarra Valley, Australia – Not just Shiraz and Sauvignon Blanc, anymore.  Located close to Melbourne, the Yarra Valley contains over 100 wineries, many of which turn out amazing Pinot Noir and Chardonnay, even some Nebbiolo.

G’Day, vineyards.  Photo credit

  1. Republic of Georgia – Nope, not our Georgia, but the little country south of Russia that borders the Black Sea.  Untraditional fermenting techniques and an 8,000 year old winemaking history are turning heads all over the world.

Vineyard in the Republic of Georgia.  Photo credit.

  1. Southern England – With similar soil to France’s Champagne region, it’s no surprise that 66% of this region’s wine is sparkling wineChardonnay and Pinot Noir grapes are the main varietals of the nearly 150 up and coming wineries.

Sparkling wine from southern England…the next Champagne? Photo credit.

  1. Lodi, California – Located less than two hours east of Napa Valley, Lodi contains none of the glitz and glamour of Napa, but enjoys the same amazing terrior, particularly good for Zinfandel grapes.  Vintners here are also experimenting with Tempranillo and Barbera, among others.

Lodi, so close to Napa, yet feels worlds away.  Photo credit.

  1. Mt. Etna, Sicily – What do you get when you combine grape growing with volcanic eruptions, steep slopes and unpredictable weather?  Some fearless winemakers and very unique wines. It’s not unusual for vineyards to be planted on 45 degree slopes!

Mt. Etna, Sicily.  Photo credit.

  1. Maule Valley, Chile – Wine making in Chile is nothing new, however, in this little-known region, vinters struck gold when they discovered old grape vines (namely old Carignan and Pais), some dating back to the Spanish colonization.

Maule Valley, Chile.  Photo credit.

Until you can make it to Georgia and Sicily, Ponte Winery is waiting for you.  A destination among a destination, our 60-room hotel has recently been lauded as Trip Advisor’s 13th best hotel in America, not to mention #1 in Temecula!  Hotel aside, there are so many reasons to visit us for a day or weekend including tasting our small-batch red, white and sparkling wines, award-winning dining at The Restaurant and Bouquet, Temecula Valley’s only full cocktail lounge The Cellar Lounge, plus fantastic shopping and exceptional service.

We hope to see you soon.

–Erica Martinez

–Which of these wine destinations appeals to you most?

Categories: North America

High Tea Indeed

On April 19, Summerhill is playing host to an exceptional transformation High Tea and seminar featuring Lisa Nichols, whom you may remember from her NY Times bestseller 'No Matter What', her featured role in 'The Secret' movie, or from her appearances on Oprah and Larry King Live.

For tickets call 1.877.377.6115

Categories: North America

Vintage 2015 - Friday 10th April: Horsepower

Seresin Estate - Marlborough, New Zealand - Fri, 04/10/2015 - 03:42
Those of you who follow us on Facebook and Twitter will be well-accustomed to seeing photographs of our beautiful Clydesdale horses. Bill and Gracie are a very much-loved part of our farm, and work throughout the year as a valuable part of our vineyard team.

For much of the year, their most important job is applying biodynamic preparations and seaweed teas to the vines. We have an especially-designed one-horse-power sprayer for this purpose, which uses the kinetic power of the horses to activate the pump.






At this time of the year, they aren't given time off and Gracie is trained to pull a grape collection cart between the rows of vines. She is very patient and is used to having to stop and wait while the grapes are loaded before moving off again, and she is calm in the presence of all the other farm machinery. Bill, being a bit younger and a bit more headstrong, is still in training for this part of the work - he's far less keen on stopping and starting at the moment!




And, of course, all year round, they are just gorgeous!






Categories: Oceania

A Winery Fit for a King

Castello di Amorosa - Napa Valley - Fri, 04/10/2015 - 01:41

Expedia Viewfinder teamed up with Castello di Amorosa to reveal what about the winery makes it a royal experience.

Napa Valley, California, is an iconic destination perfect for those who want to learn about wine, sip rare vintages, and visit more than 400 wineries located in the area. Although there are plenty of choices for wine connoisseurs, only one will make visitors feel like royalty: Castello di Amorosa.

At Expedia Viewfinder we wanted to discover what makes this winery so regal, so we turned to our friends at Castello di Amorosa. Together we reveal why this is a must-visit winery in Napa:

The Architecture
The property on which Castello di Amorosa stands was purchased more than two decades ago by Dario Sattui, who came from a winemaking family. With Sattui’s passion for medieval architecture and knowledge of Italian design, the idea to recreate a castle in California was born. Castello di Amorosa was constructed to emulate the authentic 13th-century Tuscan castles owned by Italy’s elite. Every element of design and furnishing was chosen so that visitors can experience the majestic nature of an Italian fortress.

The Region
The castle is certainly part of this winery’s allure. However, oenophiles know that the vineyards are the most superb feature of all. More than 30 acres are devoted to growing merlot, sangiovese, and primitivo grapes, but the cabernet sauvignon grapes are the vineyard’s pride and joy. Castello di Amorosa embraces the concept of “terrior,” which is a French term used to describe the perfect blend of warm climate, sunshine, rich soil, and ideal location.

For more than 100 years, Napa Valley has been recognized as a prime spot to grow California grapes that blossom to perfection. The soil is made up of a diverse array of coastal rock and eroded seafloor from the Pacific Ocean, resulting in rich nutrients that give the grapes their divine flavor. During a visit to Castello di Amorosa, tour the vineyard to see these grapes on the vine or witness the harvest.

The Royal Food & Wine Pairing Tour
The crown jewel of any visit to Castello di Amorosa is the Royal Wine and Food Pairing. It’s truly a luxurious experience that broadens guests’ knowledge of local wines, while simultaneously letting them nosh on delicious bites. After a tour of the stately property, Mary Davidek, an expert sommelier, explains what makes each wine special and describes its perfect match.

Samples of the food and wine pairing menu include a 2012 reserve chardonnay served with a tomato and butternut squash soup, a 2011 sangiovese with chicken and fennel meatballs, and a 2011 La Castellana reserve blend accompanied by Cotswold cheeses and a homemade baguette.

On your next trip to Napa Valley, tap into your royal side and toast the sweet stuff at the grand Castello di Amorosa. Marvel at the sumptuous architecture, tour the pristine grape vines, and sip on the sublime vino.

Written by Expedia Staff Writer 

Categories: North America

2014? What 2014?

Maison Ilan - Bourgogne, France - Fri, 04/10/2015 - 00:54

Oh…that 2014. I’ll let the pictures do the talking. Suffice to say, largest production we have had to date, excellent quality (check back in after 20 years or so) and, well, we’re damned proud of them. Here are a few photos:

 Fruit, not wine...cough

Maison Ilan: Fruit, not wine…cough

20140914_084352 IMG_20140914_141336

Morey Saint Denis Chaffots 1er Cru

Morey Saint Denis Chaffots 1er Cru

Richard and Demitrius lifting destemmed fruit into tanks

Richard and Demitri lifting de-stemmed fruit into tanks

20140916_065644

Cluster at Echezeaux

Cluster at Echezeaux

view at Echezeaux "En Orveaux" - 2 barrels here

view at Echezeaux “En Orveaux” – 2 barrels here

Picking at Morey Saint Denis 1er Cru Les Monts Luisants

Picking at Morey Saint Denis 1er Cru Les Monts Luisants

Passing cases atMorey Saint Denis Les Monts Luisants 1er Cru

Passing cases at Morey Saint Denis Les Monts Luisants 1er Cru

IMG_20140916_085334

My brother Richard lifting cases

20140916_085257 20140916_085301 20140916_082608 20140917_093737

22 cases of Chambolle-Musigny 1er Cru Les Feusselottes is all we had - one barrel

22 cases of Chambolle-Musigny 1er Cru Les Feusselottes is all we had – one barrel

20140917_100909 IMG_20140923_083250

Found in the vineyard at Chambolle-Musingy 1er Cru Les Feusselottes

Found in the vineyard at Chambolle-Musingy 1er Cru Les Feusselottes

Doesn't mean much at all but I love looking at the color

Doesn’t mean much at all but I love looking at the color

Wait, what is that? Ludo?

Wait, what is that? Ludo?


Categories: Europe

Pages

Content Copyright © by the RSS feed producers | Concept Copyright © 2011-2012 Martinig & Associates | Vignerons du Net | Wine Search
Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer