Wine Outlook

At Rosenblum Cellars we make about 25 different Zinfandels, from all over the state, each one different. One of my absolute favorites is the one from the Planchon Vineyard. This bottling is classified under the San Francisco Bay appellation, as the fruit is from Contra Costa County (near Oakley). This wine is also one of the reasons Wine & Spirits pronounced us America’s best producer of wine from SF Bay. Most Saturday afternoons, we get a visit from Frank, who grows grapes for the vineyard designate, and his lovely girl Helen.

The Saturday crew has been trying to plan a dinner with the two of them for a while now, but schedules made it hard. Finally, this past Saturday, we all came together at Angela’s Restaurant for a vertical tasting of the Planchon wines. We had been working hard that day at a wine club event, so it was nice to relax among friends with really good food and an amzing line-up of wines. Frank even brought some wines from Franus, that also use the Planchon grapes, which enabled us to do one horizontal comparison.
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Planchon Vineyard, San Francisco Bay appellation, wine from SF Bay

Rosenblum fans out there, dessert wine lovers, sweet tooth addicts, have I got a class for you. Our next wine seminar is coming up quickly, and there are still a few spots left.
EDIT: class cancelled!
So often, people fill up on dinner and neglect to save room for dessert. We think that’s a shame but realize that it does happen. However, don’t be scared to think outside the box. Have you ever thought about having dessert wine with dinner? One of the most classic pairings, and one that I adored when I finally got the chance to taste it, is foie gras with the decadently rich Sauternes. While we don’t have that kind of budget for this class (both are super expensive), we do have some pretty tasty dessert wines here at Rosenblum Cellars. And they’re quite affordable ($16-$18 per bottle). We’re going to show you how to pair them with both savory and sweet items. It’s a whole new world over here in Alameda, and we want you to help us explore!

When: Wednesday, April 16, from 6:30 to 8:30 pm
Where: the reserve room at Rosenblum Cellars (check in at the tasting room)
What: learn about dessert wines and what to pair with them, tasting your way through the lesson
How much: $40 per person, with a $5 discount for wine club members
Who: you… and a friend…or maybe even a date (I know I’d be impressed!)
How to reserve a spot: Call Samantha at 510-995-4100 before it’s too late

Hope to see you there.

dessert wine with dinner, wine classes in the East Bay, dessert wine pairing class, fun things to do in Alameda

The first Rosenblum wine club member/shareholder I met and still one of the nicest–Mark Hardwick– is really excited to help bring the Slow Food movement to Alameda. I’m excited he is, as well. My last experience with the organization was at the festival for East Bay Vintner’s Alliance, and I tell you, the food is amazing, as is the idea. This is the beginning of something amazing, where people come together over food that’s produced nearby in a safe and sustainable manner. Locals seem very happy to have this organization in our own backyward. In fact, Mark told me so many restaurants in Alameda wanted to participate, they had to tell some no or there would have been too much food!

The Kick-Off Event will be held at Rosenblum Cellars Friday February 1 from 5:00 to 7:30 PM. It will include wine, appetizers, and a special raffle that will help Ploughshares Nursery farm an acre of land across the street from the winery.

Here’s the website for more information.

Slow Food Movement, Slow Food in Alameda, Rosenblum Cellars event

Last Saturday, I followed through on my promise to make something sweet for the tasting room (which I planned to get double use out of by tripling the recipe and taking one third to a dinner party that night). Waking up early that morning, I got out the ingredients for these cranberry cupcakes with maple cream cheese icing. I followed the insrtuctions, except for adding more cranberries and more maple syrup. Once they were cool and frosted, I loaded them up on plates– with extras in tupperware– and headed over to work. Because they were more like muffins and the only sweetness came from the syrup, I decided to go with the dessert wine with lowest residual sugar: the 2004 Rosenblum Syrah Port from the Castanho Vineyard in San Francisco Bay. The wine showed light spice, smoke, and cherries and cranberries that went quite nicely with the cupcakes. Yum.

cranberry cupcakes with maple cream cheese icing, 2004 Rosenblum Syrah Port, Castanho Vineyard

This past Saturday morning found me in the kitchen before going in to work. Blueberries were ‘buy one, get one’ at the grocery store two nights prior and I saw muffins in my near future. As I got to thinking about it, I knew two things: A) I would have way too many muffins B) they would probably go tastily with the 2004 Rosenblum Gallagher Reserve Black Muscat and its creamy notes of blueberry. I hauled out the pan I usually reserve for mini quiches and doused it with non stick spray. Then I whipped together butter, sugar, eggs, cinnamon, nutmeg, etc. and folded in the fresh berries. Twenty minutes later, I had cute little muffins on a snowman plate that did indeed go with the Black Muscat–a special pour. People who got there earlier in the day really seemed to enjoy them. I always get a kick out of sharing my culinary creations with others.

I also cut up fudge that Katherine, a considerate wine club member, had brought to Meg, Kenny G, and myself. We decided it was too much temptation to take the containers home and instead thought it better to share. The Saturday crew served customers those bites with the 2004 Rosie Rabbit Late Harvest Zinfandel, itself jammy and full of rich blackberry. Those lasted a little longer and also seemed to go over very well.

I really loved how festive the tasting room felt all day! This following week looks to be quite busy, both at work and after it, but I plan on trying to get something special together for next Saturday as well. Any suggestions?

2004 Rosenblum Gallagher Reserve Black Muscat, 2004 Rosie Rabbit Late Harvest Zinfandel, food and dessert wine pairing

Here’s another place to go to feel more festive.

Thanksgiving Pairing Ideas
It’s that time of year again–the biggest meal of the year. And you can’t have a ton of food on the table without having a lot of wine as well. (At least not at my table…) With so many different flavors going on, I suggest getting several different wines and exploring the pairing possibilities. Here are some ideas to get you started.

How do you cook your turkey? Let me count the ways….

Smoked: 2005 Planchon Zinfandel, 2005Hendry Reserve Zinfandel
Fried: 2005 Aparicio Zinfandel
Roasted: 2006 Contra Costa County Zinfandel, 2005 San Francisco Bay Mourvedre
Rotisserie-style: 2005 Lone Oak Pinot Noir, 2005 Monte Rosso Reserve Zin (as suggested by Bon Appetit)
Spicy (i.e. Cajun/Creole): 2005 North Coast Rosé, 2006 Kathy’s Cuvee Viognier

And now for the sides (more…)

Last week, Pam Maners brought us a Friday treat. She had picked up a bottle of 2005 J & H.A. Strub Riesling Kabinett, along with some Saint Agur blue cheese and Starr Ridge black pepper crackers. The wine was quite enjoyable. Slight traces of petrol faded into peaches and stone. The palate had a little sweetness in the front, highlighting the orange blossoms peach pit, and more stoniness. Now, I’d never had Saint Agur before or even heard of it. All I knew was that I had to stop myself from taking more than my fair share. Its mild taste yet wildly creamy texture made for a lovely combination with the almost spritzy Riesling.

A bit of quick research tells me that Saint Agur hasn’t been around that long (less than 20 years) and really is quite rich (60% butterfat). Oh, well. Good thing I didn’t have as much as I wanted. We also got to sample some Point Reyes blue that Gail brought (of which I was already a fan), but unfortunately, I had to leave early for a wedding before tasting the Jacuzzi Merlot she brought as well.

Have I ever mentioned how much I love my co-workers? What a great crew. We’re always bringing stuff for each other… wine, cheese, baked goods.

For another interesting wine and cheese experience, check out Gillian’s post. Her words will have you hungry in no time. As a matter of fact, I think it’s time for some more cheese. And wine. Anyone?

2005 J & H.A. Strub Riesling Kabinett, Saint Agur blue cheese

All I can say is…”Oh, hell yeah!” Everyone was always saying how good the Rosenblum Cellars Désirée is over vanilla ice cream and since I finally tried it, I can agree. Wholeheartedly. The dessert wine is almost enough by itself: made of fortified wine– port from Tinta Cao and Tinta Roriz, as well as Zinfandel. As if that wouldn’t be enough alone, a chocolate syrup is whipped into the final product, causing quite the frenzy. Flavors of vanilla, cocoa, cedar box, and coconut play hopscotch over the tongue and fill the nose with chocolate-y goodness.

Rosenblum Cellars Désirée

This update is a little late in coming, but if you missed out on the second annual East Bay Vintner’s Festival, you definitely need to make it to the third! Fifteen wineries cheerfully poured a sampling of their wines, with many of the winemakers and owners proudly telling you about their goods. Though I only got to sample a small portion of what was offered, I know I’ll be back.

These luscious cherry tomatoes were drizzled with olive oil and herbs over freshly baked bread. The Slow Food booth definitely made my mouth water and my senses spring to life. What a great idea–to only use food that’s freshly prepared and in season. Check out their philosophy. I didn’t realize the movement started in Italy, or at least its forerunner Arcigola. That makes complete sense to me, though, what with the use of local produce, homemade wines,etc.

A fan of Harley Farms goat cheese since I moved out here and had it for the first time…I couldn’t resist stopping by their booth. This is a large format wheel of cheese decorated with edible flowers, in the style of Monet. You can also get the chive log (my favorite) or small wheels covered in apricots, cranberries and walnuts, or other yummies.

Last but not least was this tiny scoop of divine peach ice cream. Even though I enjoyed A Donkey and Goat’s Tamarindo Roussanne, I didn’t think I would have paired it with the little cup of goodness. Better to enjoy both alone.

I also learned I need to do some more wine exploring in the East Bay. There’s more going on than you might think!

East Bay Vintner’s Festival, Slow Food

I picked up a bottle of Pinot Noir earlier this year on one of my trips to Testarossa in Los Gatos. While I tend to like most of their Pinot, this particular bottle stood out to me because I knew Thomas Fogarty was also using grapes from the Schultze Family Vineyard. It’s always so interesting to me to compare wines from different vintners using the same grapes, seeing how skill coincides with the raw materials. The 2004 Testarossa Schultze Family Pinot Noir showed strawberry, mushroom, and white pepper on the nose, moving into rich earth, dried cherry, and more strawberry on the palate. Very nice overall and even better with the food.

This particular meal was one I tweaked to fit the wine. Since I had scallops, I needed some flavors in the food with a little more earthiness. Therefore, I made a version of a recipe in my Rachael Ray cookbook– 365: No Repeats. Instead of finishing with chopped bacon and raw scallions, I roasted both whole in the oven, then wrapped them around quickly seared scallops. With a side of truffled polenta, it was just the right fit for the Pinot Noir. It was also one of those meals that made me so happy I had to pat myself on the back.

Farley Walker

2004 Testarossa Schultze Family Pinot Noir

When I waited tables (for more years than was good for my mental well being), I could never understand my regulars who got the same thing every time they came in. However, I must be honest, readers and drinkers. When I went to grad school in Hattiesburg, MS, where there are not many choice restaurants, I would often go to one chain and yes, get the same thing every time. The business was O’Charley’s and the item was the Black and Bleu Caesar salad. It’s a caesar with blackened sirloin, crumbled blue cheese, and crunchy croutons (I’d get it minus the bacon). The chain doesn’t reach the western side of the United States, so I’ve had to make it at home a few times since I moved. This particular time was with veal cutlets (as the freezer bag had no label), seasoned with crushed white peppercorns. Oh, my, but it was still good, especially with my croutons, which are famous in small circles.

The wine I had was one I picked up on my winetasting excursion to Calaveras County to visit El Jefe a couple of months ago. You may recall that we also visited Hatcher Winery in downtown Murphys. The 2004 Syrah caught my fancy that day, and with the loads of pepper, I thought it would go well with the seasoning of the meat, while the rich raspberry and earth would complement the blue cheese on the salad. They did. I didn’t take many notes in my eagerness to eat, but the pairing hit the spot, regardless, and helped to satisfy my craving for an old favorite.

Farley Walker

Black and Bleu Caesar, Hatcher Winery

I’m telling you, you can’t beat the NV Cristalino Brut Cava or Brut Rose’ for a nice, inexpensive sparkling. This time I found the Brut for less than $6 at Safeway, where I normally do not shop for wine. But there it was, near the bread, and I couldn’t pass it up. Later, to satisfy a week-long craving, I went over to 99 Ranch and picked up some more of that high-quality tuna and smoked salmon, with some squid and seaweed salad, as well. Thereby, I easily got two meals for less than I would have spent myself at a sushi bar. Though, I do have to say I usually have iced tea when I have sushi. Or a tall, cold beer.

NV Cristalino Brut Cava, 99 Ranch

Readers and drinkers, you know when you read my blog, you get a lot of wine reviews/information from/about the place I’m working. But I do drink other wines! Case in point: the 2006 J Vin Gris. This was a bottle from that Healdsburg trip back in May. This time I still found the watermelon, but the citrus was more like lemongrass. Very crisp and enjoyable, and I got more strawberry than anything else.

Therefore, I served it with a spinach salad tossed in an organic strawberry dressing (Usually I make my own dressing, but I tasted this one down in Paso and couldn’t pass it up) with goat cheese, red onions, and walnuts. If only I’d had some actual strawberries, but the flavors in the salad picked up the ones in the wine and vice versa. I also had some andouille sausages, which I’d normally love with a rose’. This time it wasn’t a great match due to high levels of spiciness. Perhaps if it had been milder.

2006 J Vin Gris, organic strawberry dressing, rose’ pairing

This post is from a dinner about two weeks ago, but I couldn’t not share. The first course was my second go at a delicious preparation of scallops I got from a trusty wine cookbook: The Perfect Match. You season them with olive oil, sea salt, and thyme, then sear quickly on both sides. The sauce is made with morel muchrooms, sun-dried tomotoes, and shallots sauteed in Chardonnay and a little butter, with more thyme. Therefore, they are ideal dining companions for a slightly buttery Chardonnay.

The main course was courtesy of BK–perfectly seared lamb served with a medley of zucchini and seps (kind of mushroom) drizzled with a bit of the Zinfandel. The wine was another older vintage from Rosenblum, one with a cult following. In 1888, a vineyard was planted behind St. Peter’s Catholic Church up in Sonoma County, within the city limits of Cloverdale, with soil of black loam and its fair share of gravel. Among the wines taken from the library, the 2002 St. Peter’s Church Zinfandel was the most expensive. Quite a splurge, but it was one of my favorites I tasted (and I was reimbursed). This time the nose brought me smoke, vanilla, and blackberry with tons of chocolate, pepper, and spice on the tongue. It was thick and delicious, and I only wish there were more.

2002 St. Peter’s Church Zinfandel, Zinfandel pairing

Ah, the 4th of July: a BBQer’s ultimate paradise. Burgers, steaks, sausages, hot dogs, shish kebobs, corn, potatoes…. If it’s not moving, throw it on the grill. And while I find two wines to be just heavenly for grilled treats (Zinfandel and a dry rose’) this year I’m going for Sangria. While I plan to make the red version tomorrow, yesterday I got some practice making my first white Sangria. It was a spur-of-the-moment idea, so I just threw in what I had: Ventana white wine, apple juice, strawberry lemonade, and tons of diced peaches and mangoes. It was very refreshing, I only wished I had some sparkling white grape juice or Sprite to give it a little fizz.

And in the meantime, read this inspired and witty piece by Peter Hartlaub about the lack of freedom on the holiday that embodies freedom. It’ll make you want to break the law, and load up on Roman candles, bottle rockets, and the like.

4th of July, white Sangria, Peter Hartlaub, grill and wine pairing