Alexander Valley Vineyards

Posted on April 13, 2015 by WineStyles Tasting Station

May Winery Spotlight
Tasting Event
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Alexander Valley Vineyards
Sonoma, California

Sonoma County’s Alexander Valley was mostly prune orchards and pastures when, in 1962, Maggie and Harry Wetzel purchased a large portion of a homestead built by Cyrus Alexander, the valley’s nineteenth century namesake. Here, in a rural community of family farms and ranches, the Wetzel family settled. They raised livestock, cultivated bountiful gardens and restored Alexander’s original home, making it the center of family life.

With an eye to their neighbors in nearby Napa Valley, the Wetzels boldly planted premium grape varieties, among the first in the area. Then the family built a small winery and Hank Wetzel, oldest son of Maggie and Harry, produced Alexander Valley Vineyard’s first wine in 1975. His wife Linda set up the books and managed the winery office. AVV quickly established a reputation for estate grown wines with distinctive varietal character. Acclaimed for luscious Chardonnay and elegant Cabernet Sauvignon, Alexander Valley Vineyards brought recognition to the appellation and became a leading winery in Sonoma County.

Today the Alexander Valley is a prominent appellation known worldwide as the source of rich, age worthy wines. As the twenty-first century begins, the Wetzel Family Estate grows fourteen grape varieties, on diverse sites stretching from the banks of the Russian River up onto the hillsides. Each grape variety is matched to a specific soil type and exposure. Vineyard Manager Mark Houser and Winemaker Kevin Hall work as a team to maximize fruit flavor in the vineyard and to create balanced wines that capture the grapes’ varietal characteristics.

Linda and Hank Wetzel

2015 marks the family’s 53rd year on the historic property and will be the winery’s 41st vintage. The 3rd generation of the Wetzel Family produces award winning wines that are sold throughout the United States and was voted Sonoma’s Best Winery in 2011 by Bay Area wine lovers. Cabernet Sauvignon, Chardonnay, and Merlot constitute over one-half of total production. Other varietals include Zinfandel, Pinot Noir, Sangiovese, Cabernet Franc and Syrah. Proprietary wines include CYRUS, their limited production Bordeaux style blend, Gewurz, and trio of Zins: Temptation Zinfandel, Redemption Zinfandel and Sin Zin, their voluptuous Alexander Valley Zinfandel.

Please join us for a Winery Spotlight tasting, featuring AVV wines.

ALEXANDER VALLEY VINEYARDS:

Estate Chardonnay
Estate Cabernet
Estate Merlot
Pinot Noir
Cyrus

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The Hess Collection

Posted on February 13, 2015 by WineStyles Tasting Station

March Winery Spotlight
Tasting Event

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Please join us for a special Winery Spotlight event, featuring The Hess Collection winery from Napa Valley, California.

The HESS Collection
Vineyards & Winery

Started in 1844, Hess Family Wine Estates is a family-owned, fourth-generation company with a deep commitment to responsible agricultural and business practices. Founded in Bern, Switzerland, Hess Family Wine Estates seeks, develops and mentors businesses worldwide that reflect the company’s values of tradition, quality and sustainability.

In 1978, Donald Hess founded the Hess Collection Winery on Mount Veeder, 2,000 feet above the Napa Valley. True to his vision of what a New World wine should be, Mr. Hess established his winery on the volcanic slopes of Mount Veeder in the Napa Valley and defined a whole new approach to winemaking. Along with its mountain vineyards, the winery has won acclaim for its other estate vineyards in the northeast and southern ends of the Napa Valley and has been recognized for its successful relationships with family-owned growers who represent some of the finest appellations in California.

The Hess Collection Winery produces three tiers of wines and has distinguished itself as a premium producer of Cabernet Sauvignon and Chardonnay.

THE HESS COLLECTION WINE TASTING EVENT:

The Hess Collection Napa Valley Chardonnay
Hess Select Central Coast Pinot Noir
The Hess Collection 19 Block Mountain Cuvee
MacPhail Family Wines Sonoma Coast Pinot Noir
The Hess Collection Napa Valley Allomi Cabernet Sauvignon
The Hess Collection Mt Veeder Cabernet Sauvignon

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Chicken and Dumplings with Mushrooms

Posted on January 31, 2015 by WineStyles Tasting Station

CHICKEN STEW INGREDIENTS:
• 6 oz slab bacon, cut into ½ pieces
• ½ cup all-purpose flour
• 4 chicken legs (drumsticks with thighs; about 2 lbs.)
• Kosher salt and freshly ground black pepper
• 1 ¼ pound mixed mushrooms
• 1 medium onion, chopped
• 6 cloves garlic crushed
• ½ cup dry white wine
• 6 sprigs thyme
• 2 bay leaves
• 8 cups low-sodium chicken broth

DIRECTIONS: Crisp bacon in large Dutch oven over medium heat; transfer to a paper towel-lined plate. Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in the same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to plate.

Working in two batches, cook mushrooms in the same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot: cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves and broth; season with salt and pepper. Bring to boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken falls off the bone, 2 -2 ¼ hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.

DUMPLING INGREDIENTS:
• ¾ teaspoon kosher salt, plus more
• 1 cup all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 2 large eggs
• ½ cup whole milk

DUMPLING & ASSEMBLY:
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is a strong simmer. Drop teaspoonfuls of batter into water; cook until dumplings are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving. Servings: 6

Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill. Recipe courtesy of Bon Appẻtit, February 2014 issue.

McPherson
Basilisk Chardonnay
Central Victoria, Australia

The fruit for the Basilisk Chardonnay was sourced from the Goulburn Valley on the vineyards neighboring the winery. This region has long, warm sunny days and mild evening temperatures which are perfect for the growing of good quality Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. The palate is mouth-filling and generous with excellent length and harmony carrying the fruit to a full clean finish. A marvellous wine match with any meal and is best served slightly chilled to allow the full texture of the wine to flourish.

Jo Nash, winemaker

“A rich, full bodied Chardonnay that is best enjoyed with foods such as roast chicken, rich seafood or roasted duck. This wine is great all-round and will complement most styles of cuisine.” – Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal: 100% Chardonnay
Analysis: 13.0% alc/vol
Critical Acclaim: 89 pts James Halliday’s Wine Companion 2015

Chalk Hills Estate Vineyards & Winery

Posted on January 19, 2015 by WineStyles Tasting Station

February Winery Spotlight
Tasting Event

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Please join us for a special Winery Spotlight event, featuring Chalk Hill Estate Vineyards and Winery.

Chalk Hill Estate
Vineyards & Winery

Chalk Hill Estate is one of the most spellbinding wineries in California. Hidden in the rugged foothills of the Mayacama Mountain range that divides Napa and Sonoma County, the winery offers extraordinary scenery, a sense of serenity and seclusion, and one of the most providential climates for grapes in all of California.

ESTATE HISTORY: Founded in 1972, by Fred Furth, Chalk Hill Estate produced its first wine in 1980 from grapes grown on extraordinary vineyards set in the rolling hills of eastern Sonoma County. Over the intervening years, the winery has helped pioneer and establish the Chalk Hill AVA as one of the top winegrowing regions in California. Today, this 1300+ acre property includes around 350 acres of vineyards, a winery, a hospitality center, culinary garden, residence, stables, equestrian pavilion, sports fields, fishing and swimming ponds and a wilderness area. The winery makes limited quantities of Chardonnay, Sauvignon Blanc, Estate Red, Pinot Noir, Pinot Gris and Semillon as well as several small lot wines.

VITICULTURE: From dramatic hillsides to vineyard gardens, from dry creek beds to forests of native oak, the most prominent feature of Chalk Hill Estate is diversity. Soils vary with elevations and range from ancient alluvial deposits of sand, gravel and clay to young volcanic soils strewn with rocks and boulders. A distinctive layer of volcanic ash lies under much of the top soil inspiring the name “Chalk Hill.” The viticultural team led by Mark Lingenfelder has spent 35 years studying and mapping the Estate’s complex terroir. Thanks to their efforts, each individual block (60 total) has been planted to the best possible variety, clone, rootstock, trellising system, row orientation and vine spacing. More than two-thirds of Chalk Hill remains uncultivated. The winery’s vineyards are thoughtfully woven amongst the native oak woodlands, meadows and streams. The vines are maintained using low-input, sustainable viticultural practices to preserve the long-term viability of the ecosystem.

WINEMAKING: Making great wine starts by understanding the nuances within each vineyard site. Harvesting precisely when the grapes have the greatest flavor, balance and concentration is the only way the vineyard expresses its unique character. The winemaker then coaxes the best out of every grape with a minimalist approach and gentle handing. Each vineyard and winemaking step contributes to our world-class red and white wine programs. Recognized by press and consumers alike, Chalk Hill has received 125 scores of 90 or higher from Robert Parker, Wine Enthusiast and Wine Spectator combined.

Bill Foley, Chalk Hill Proprietor

“It is a privilege to be involved with such a significant and strikingly beautiful property. For nearly four decades, Chalk Hill has been one of the premier wine estates in California. Our Chardonnays, Sauvignon Blancs, and proprietary Estate Red are all considered benchmarks among their peers. Our commitment to sustainable farming ensures that our land will remain healthy for generations and our wines will accurately reflect their origins in the hills of eastern Sonoma County.” – William P. (Bill) Foley II, Proprietor

CHALK HILL WINES TASTED:

Estate Sauvignon Blanc
Sonoma Coast Chardonnay
Estate Chardonnay
Sonoma Coast Pinot Noir
Estate Pinot Noir
Estate Red Blend

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Costero Bay Chardonnay

Posted on September 30, 2014 by WineStyles Tasting Station

DOVER SOLE WITH BROWNED CAPER BUTTER

INGREDIENTS:
• 4 Dover Sole Fillets
• 1 Cup Flour
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Butter, unsalted
• White Wine
• 1 Lemon, juiced
• 2 Tablespoons Capers
• 2 Tablespoons Parsley Leaves, chopped
• Salt and Freshly Ground Pepper, to taste

DIRECTIONS:
Preheat oven to 350° F. Mix flour, salt and pepper in a pie pan. Lightly dredge Dover sole filets in seasoned flour. Heat olive oil in an oven proof skillet. Sauté sole 1 to 2 minutes per side. Place skillet in oven for 4 minutes. Meanwhile, heat butter in a small pan until butter gets brown. Add lemon, capers, parsley, salt and pepper. Pour over fillets before serving. Recipe courtesy of Costero Bay.

Costero Bay
Chardonnay
Monterey, California

Above the rugged coast of Monterey are fertile vineyards, ideal for growing premium chardonnay. Nestled between the pacific ocean and the Santa Lucia mountains, the vineyards enjoy warm days and cool nights. This vintage especially enjoyed a very mild, warm spring and a sun-drenched, consistent summer. This lead to one of the longest growing seasons in over a decade and allowed grapes to reach full maturity before harvest. With a brilliant balance of acid and natural sweetness, this vintage is rich with developed fruit flavors. With a nose of ripe apricot and Asian pear leading to a creamy mid-palate, this Chardonnay has flavors of crisp pink lady apple and toasted vanilla bean pod that linger on the finish.

“Golden Delicious apple, pineapple and apricots fill the nose. Medium-bodied with creamy mid-palate, this wine offers flavors of peach and hints of toasty vanilla spice” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Monterey, California
Varietal Blend: 100% Chardonnay
Analysis: 13.5% alc/vol
Aging: 35% French Oak, 65% temperature controlled, insulated stainless steel tanks

Grilled Mahi Mahi with Mango

Posted on May 31, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 Mahi Mahi filets, 5–6 oz each
• 3 cloves Garlic, chopped
• 1 tsp Black Pepper
• 1 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 cup Olive Oil, Extra Virgin
• 1 Lemon, juice
• 2 Tbsp Mango Chutney

DIRECTIONS:Combine garlic, spice, lemon juice, and olive oil in a food processor until well blended. Marinate the fish up to 1 hour before grilling.

Heat grill to medium heat (about 400°F). If you have a fish plate for your grill, allow it to preheat as well. Place fish on the grill, skin side down first. Cook for 4–5 minutes before flipping. Cook opposite side for 4–5 minutes, until fish is opaque in the center.

Serve topped with mango chutney and a sprig of cilantro. Serves 4. Complement with a side of cauliflower rice or steamed vegetables.

Cambridge
Chardonnay
Carneros, California

After two consecutive challenging harvests, this vintage was just what the wine doctor ordered. A mild, frost-free winter led into a calm spring, creating ideal conditions for fruit to set on the vines. The summer months were warm but absent of any crushing heat waves. Most importantly, fall was sun-filled and tranquil, allowing growers to ripen their crop to its fullest potential. This was truly a vintage for the artists among wine makers. In the Carneros appellation, many mornings began with a cool fog blanketing the vineyards. By noon the fog retreated and the sun bathed the chardonnay grapes in calm, warm conditions. Pairs well with grilled mahi-mahi with a mango chutney and a salad of mixed bitter greens.

“A gentle and balanced style of Chardonnay,this Carneros-based wine shows rich and peachy flavors of California Chardonnay but without the wild, buttery character so typical of its Napa neighbors further inland. Tropical notes and a touch of spice are very lightly tinged with spicy oak character” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Carneros, California
Varietal: 100% Chardonnay
Analysis: 14.4% alc/vol
Aging: 30% in one year old French oak barrels, 70% in stainless steel tanks

McPherson Chardonnay Pairing Recipe

Posted on March 30, 2014 by WineStyles Tasting Station

Black Cod with Black Olive Sauce and Lemon Gremolata

INGREDIENTS:

Zest of 2 lemons (and juiced)
A sprig of fresh rosemary, leaves picked
Four Black Cod fillets (4-6 oz each)
Olive oil

BLACK OLIVE SAUCE:

2 large handfuls of good black olives, stoned and very roughly chopped
½ a fresh red chili, deseeded and finely chopped
A small handful of fresh herbs (basil, marjoram and parsley), finely chopped
1 celery heart, yellow leaves chopped
1 clove of garlic, peeled and finely chopped
Juice of 1 lemon
Freshly ground black pepper
A couple of glugs of extra virgin olive oil
Balsamic vinegar

LEMON GREMOLATA:

1 bunch Italian (flat-leaf) parsley-chopped
1 clove garlic, peeled and minced
Kosher salt & freshly ground black pepper, to taste

DIRECTIONS:

Prepare Grill. Blend tablespoon of salt with the half of lemon zest and rosemary and rub this all over the fish fillets. Chill for an hour.

Black Olive Sauce- Mix all the ingredients except the vinegar together. Add vinegar to taste.

Lemon Gremolata – With remaining lemon zest, combine with all ingredients.

Pat the fish dry with some kitchen paper, wiping off the excess salt and then pat it with a little olive oil. Grill over medium coals for about 3 minutes on each side, depending on the thickness. Serve the Cod on the Black Olive Sauce and garnish with Gremolata. Recipe courtesy of McPherson Winery.

McPherson
Chardonnay
South Eastern Australia

With a focus on traditional winemaking craftwork and state-of-the-art technology, McPherson wines are made to be easy-drinking, fruit driven styles with generous mouth-filling flavors. For almost 40 years the McPherson family have been committed to producing high quality wines with an affordable value. This wine was crafted from 100% Chardonnay grapes, sourced primarily from vineyards in the Murray Darling region, located within South Eastern Australia. Grapes were picked and crushed during the cool of night so as to retain their fresh, varietal flavors. A delightful, fruit driven wine displaying aromas of tropical fruits and peaches with just a hint of lightly toasted oak. McPherson Chardonnay is a versatile wine that pairs well with a wide range of foods. Try with roast chicken and grilled fish.

Winemaker: Jo Nash
Appellation: South Eastern Australia
Varietal Blend: 100% Chardonnay
Analysis: 13.5% alc/vol
Critical Acclaim: Victoria Wine Show 2012

“The palate exhibits fresh, ripe Chardonnay flavors of melon and fig with a delicate, creamy texture and a crisp, clean finish. Subtle oak handling complements, rather than overpowers the wine”.

Broken Earth Estate Chardonnay pairing recipe

Posted on January 31, 2014 by WineStyles Tasting Station

Creamy Chicken Pasta

INGREDIENTS:

• 8 ounces dry rigatoni pasta, uncooked
• No-stick cooking spray
• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 can (14.5 oz each) petite diced tomatoes, undrained
• 1 can (10-3/4 oz each) condensed cream of mushroom soup
• 1 cup frozen green peas, thawed
• 6 tablespoons shredded Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions, omitting salt. Meanwhile, spray large non-stick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.

Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.

Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese. Serves 6.

Broken Earth
Estate Chardonnay
Paso Robles, CA

“Layer upon layer of flavor and complexity, suited to an array of foods as a result of the balancing acidity. This is a wonderful example of Paso Robles Chardonnay and a wine we know will reward our efforts.” – Chris Cameron, winemaker

Winemaker: Chris Cameron
Appellation: Paso Robles, California
Varietal Blend: 100% Chardonnay
Analysis: 14.5% alc/vol

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Alexander Valley Vineyards

May Winery Spotlight
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