Archive for the ‘Varietals & Blends’ Category

Monte Bello Collector Component Tasting Event: The 4488 Wrap!

March 12, 2012

Monte Bello Noir?

It was a dark and stormy night.

Except it wasn’t.

What it actually was, was a warm and sunny morning, with the low sun casting rays through the gauze of morning haze that lightly veiled the vineyards as I walked down towards the Old Torre Family Barn …

We couldn’t have asked for a better day, and the wine gods were smiling.

At that moment, with the mountain sounds closed to all but the gossip of birds and the rustle of the breezes betwixt the gentle crop-cover tendrils, it was hard to believe how many people would soon be joining us for the Monte Bello Collector Component Tasting…

But the lure of a tasting this unique is strong. Taste, grasshopper, the wine is good …

Or should I say, grasshoppers …

In addition to the beauty of the location, the deliciousness of the culinary offerings, and the singular caliber and exclusivity of the wines, one of the greatest appeals of this event is the opportunity to engage with members of our production team. Winemaker Eric Baugher, seen here with Kim Korupp (most excellent Monte Bello Retail Sales & Hospitality staffer), is a legendarily generous host …

…to whom guests come in droves, notebooks and pens in hand.

We were particularly pleased this year to have a new member of the production team join us for the Component Event festivities. He is Kyle Theriot, and he is now our Monte Bello viticulturist, and this was his very first Collector event as a host!

In addition to the excitement generated around the opportunity to taste barrel samples of the Monte Bello components prior to final assemblage …

… The event is also a great way to enjoy some of the finest of Northern California’s culinary offerings. Each year, we choose three of our fave producers, and we feature their wares at all three Monte Bello Collector Events. This year, Gayle’s Bakery in Capitola provided our breads, Cowgirl Creamery provided our cheeses, and Daniel Cote and the team at The Chef’s Chateau provided the charcuterie …

For the carnivores amongst ye, ye might wish to note that the salami was actually made with Monte Bello, and the pâté is topped with dried cherries re-hydrated with Geyserville Essence. I’m just sayin …

Anyhow, as the day progressed, it only became ever more incomparably beautiful …

There is nothing quite like the sparkle of Monte Bello sun on a Riedel wine glass …

It even brings a smile to the faces of our hard-working staff. For example, even though most excellent host Jenny Merit will likely be suffering wine-pourer’s elbow by the end of the day, her spirit remains simply irrepressible …

Something about the wines, perhaps …

The barn that is the locational epicenter of the event was built at the turn of the century by the Torre family; it was their winery, and the first 8 vintages of Ridge were made there as well. It’s a great space to begin with, and tasting within those hallowed walls definitely goes a long way towards helping one deeply internalize the historical narrative of our wines, and the story of our lands …

In a temporary lull, you’ll see it come across the faces of our staff; the depth of it all, the weight, the history, the story. Peter Yaninek is just as krinkly-eyed and kindly a host as one could ever hope for (and deeply knowledgeable and passionate as well!), and as euphorically reverential a viticultural mendicant as anyone who’s ever strode the mountain or lifted a bottle of Ridge, but in the temporary quiet of a non-pouring moment, the gravitas returns …

While the tenets of Responsible Hospitality mandate a mitigated, modulated, and controlled dispensation of tastes, with nothing left to chance as regards the precision of the pours …

… nothing can in fact diminish the enthusiasm with which those tastes are enjoyed. Take winemaker Eric Baugher, for example; he’s not just an employee, he’s a fan!

And he’s not the only one …

(if you look closely in the pic above, you can spot the host of the very great Stay Rad Wine Blog!)

(And above is Assistant Winemaker Shun Ishikubo, talkin’ shop with none other than The Pepper Man!)

Why, even Mark Vernon, the President of Ridge Vineyards, got in on the act! He’s not just the President, he’s a fan!

While the Old Torre Winery Barn was certainly the locational epicenter of the event (courtesy of our pouring not only the four components, but also the 2011 Monte Bello First Assemblage AND the soon-to-be-released 2009 Monte Bello!), the Monte Bello Tasting Room was certainly a hot bed of oeno-activity as well …

After all, legendary Monte Bello staffer Barry Campbell was pouring the 2006 Monte Bello down there, not to mention the VERY RARE 2009 Historic Vineyard Series Klein Cabernet … they’s was linin’ up, they was!

And don’t forget the picnic area! Heaven forfend if you forget the picnic area. That’s where the serious collectors go, the salty and sage veterans of the Monte Bello wars …

 

The picnic area is where THEY go to share the treasurable niceties from their own hidden vaults … Oat Valley Carignane, anyone?

One of the true stars of the whole show, of course, is our head winemaker, Paul Draper, who, despite having been in these viticultural trenches for over 40 years, still delights in chatting with guests about all things wine, and all things Ridge …

And when he and Eric both go side-by-side?

Magic. That’s a lot of palate magic right there …

And don’t get me started about David Gates! Being our Vineyard Manager (i.e. a farmer!) it’s a tad rarer that we get him INSIDE the barn, but anyone who’s ever tasted with David knows he’s just astonishingly charming, brilliant, knowledgeable, charismatic, and flat-out entertaining. Here he is, running it down for very well-regarded wine-blogger Martin Redmond (he of http://enofylzwineblog.com/) …

The sun is shining, the weather is sweet, yeah, makes you want to move those dancing feet

Or, just sit, and not do much of anything. Just drink wine, feel happy, relax …

And if all I’ve said to date hasn’t sold ya, just dig this cat (and note the vintage Day In the Vineyard shirt!) …

Dig it Les! Just dig it …

And to you all, I thank you all! Thank you all, on behalf of us all! This is such a special event for us, and we treasure the time we spend with you. Come back next time, it’s going to be oh so fun again …

What Was Cookin’ At First Friday

March 5, 2012

Depending on how closely you follow this blog, you may or may not recall my making a pledge — a resolution if you will — regarding Food & First Fridays. What I resolved to do was try and make at least one “homemade” dish for each First Friday. I made it through the first two (January & February) without too much trouble. You can see write-ups on the previous renditions here:

http://blog.ridgewine.com/2012/02/04/first-friday-cookin/, and here: http://blog.ridgewine.com/2012/01/06/doin-a-lil-home-cookin-for-first-friday/

But given that I’d received a request to lay off the garlic a tad, I was a bit stumped for March. Cook without garlic? But how?

Fortunately, there is a sauce in my repertoire that can be made with or without garlic, so I decided to try the non-garlic version. The tricky part, is that it’s sort of an Asian-style sauce, so what to do as regards wine pairing with Ridge?

What I went for was perhaps a tad unusual, but I am happy to report (barring any negative comments that show up in the feed!) that people seemed to quite like what I concocted. Which is this:

Toasted Sesame Oil-Basted Grilled Tempeh topped with Tahini-Tamari Sauce.

The goal was to provide the salty umaminess that always works well with our wines, in combination with a nice toasty nuttiness and granularity that would ideally both play off the structured aspects of the wines, and also provide a good springboard for the fruit.

First, the ingredients …

The sauce (which begins with the tamari and the tahini) gets a thorough puree, sans basil,  until creamy, and until the balance of umami and nuttiness is just right. The consistency should be thick, but not too thick; about halfway between tomato soup and split pea soup. Once the balance is right, and the puree thorough, in goes a quick splash of rice wine vinegar — just enough to cut — and then add in lots of fresh basil, until the sauce’s countenance is appropriately freckled …

After that, you can let the sauce sit. While the sauce relaxes, harmonizes, and self-jujus, it’s tempeh time. First, cut it into strips …

Then baste it with the sesame oil …

Then get it onto the grill …

Then once it’s good and grilled, lay the strips out on a platter, garnish with some fresh basil leaves, and enthusiastically coat with sauce …

The great thing about this dish, in addition to it incorporating a sauce that will see you mainlining it like a junkie within minutes, is that it’s extremely wine-flexible. That it paired very well with both the very young but very delicious 2010 Geyserville (bright, fresh, acidity-driven and herbaceous), AND the comparatively seasoned and also very delicious 2007 Lytton Estate Syrah (dark, earthy, complex, and tannin-forward) speaks volumes about said flexibility.

Wait, I hear my doorbell ringing. It’s you! What? You’ve got the shakes? You’re jonesing? You need more sauce?

I’m your pusherman.

From Grape to Glass: The Journey

February 23, 2012

That a grape undergoes a transformative journey en route to its incarnation as a bottle of wine is reasonably self-evident; wine could of course not be possible without said journey taking place.

But in fact, there is more than meets the eye afoot, and more than one journey underway.

The original magic of the vine-to-wine transubstantiation resides in the overlapping concentrics of history. A vineyard is a journey unto itself; soil to seed, plant to fruit; year in and year out, the ever-deepening Samsaric encirculation of life, the poetry of the perennial:

The vineyards crews
don’t dare mention drought.
The rain is going to come this weekend.

Already I have seen
three snowflakes prancing lightly
like young reindeer in the air.

Back from holidays, they start in
on the pruning of the slopes, repeating
mantras to their dogs, laughing in Spanish.

From the gun club by the quarry
comes the shots
that we all hear on a delay.

We amaze ourselves, reminded
that the stars we beg to weep
have died already.

There is nowhere
for the last year to go,
but to the ground.

Already
every day
is growing larger.

Spindling out from this ever-in-rotation  inner agrarian hub, like spokes of some great metaphysical wheel, are the revelations of vintage; each season a season of imagination, impossibility, and faith.; new journeys all; from the grape, to the glass.

This is what we taste when we taste honest and authentic wine; the history of the vineyard, the history of the harvest, the histories of the living and the dead, the biology of sweet human endeavor, in forever soulful congress with the earth, with the sky, with the gods.

The  Old World. The New World.

The Journey.

(The following film short is a pictorial chronicle of a grape’s journey from vineyard to bottle, featuring Ridge Vineyards Geyserville, set to the music of Antonín Dvořák’s ”From The New World” symphony; a work composed back in the era when Geyserville’s “Old Patch” was just being planted.)

What’s Up Lunch?: The Take & Bake Pizza Chronicles

February 20, 2012

Greetings all!

Readers of this blog may be familiar with a series of postings we’ve run over the past couple of years; our “What’s Up Lunch?” series, in which we document unique luncheon pairings with our wines. Well, I’m not sure this qualifies as a “unique” pairing, per se, but it certainly occurred at lunch, and it definitely involved our wines. And I’ll argue for the singularity of the event by virtue of the constraint …

Constraint? Of course! We can’t just sit around and eat pizza all day! But what we CAN do, is a taste test with four different Take & Bake pizzas!

So that’s what we did; four pizzas, two wines, two tasters.

The tasters? Myself, and my colleague Sam Howles-Banerji; one time harvest intern cum cellar rat, long-time tasting room staffer, and now, full-time member of the Monte Bello Hospitality Team.

The wines? 2005 Ridge Vineyards Grenache, and 2009 Ridge Vineyards Lytton Springs.

And the pizzas?

 
The challenge? Determine which was the best pairing of wine and pizza.
 
 
Round I commences, with the Whole Foods offering; the decision? Grenache by a nose. The thin crust is appealing, but chewier than expected, and while the sauce does a nice reconciliation of sweet and tart, the cheese lacks flavor, and comes off a tad oily accordingly. That said, as far as the pairing goes, the spice of the grenache plays off the oil well, and the sauce’s balance of sweet and tart matches the architecture of the wine quite decently. A good, if not great pairing, with the wine, in the end, just seeming slightly too big for the pizza. Comparatively though, the pizza just swallows the back half of the Lytton’s finish, so, as noted, the Grenache gets the nod with this one.
 
 
Round II commences, with the Uncie Ro’s (Santa Cruz’s own!); the decision? Our Estate Cabernet! I know, I know, that wasn’t supposed to be part of the tasting, but we just KNEW it would be perfect after tasting this pizza. The crust is a lovely, chewy, thin NY style, and while it’s a bit shy on cheese, the herbs (particularly the parsley) are perfect, and they just cry out for cool climate cabernet. Thus, the 2008 Ridge Vineyards Estate Cabernet. That said, still not a perfect pairing. A pretty great one, but not PERFECT.
 
 
Round III commences, with the Annie’s offering. BAM! Unquestionably, this is one of the very best take & bakes we’ve ever had. I was worried at first, because it has a very, shall we say, “puffy” crust, and I usually don’t like a puffy crust. But the voluminous explosion of sauce and cheese on the palate is just exquisite; piquant and sweet, herbal and cheesy, just totally excellent. That said, and sadly, not a great pairing for any of the wines we were tasting. The grenache was the best option of the three, but the two, at best, co-existed; there was no real magic.
 
 
So the final round commenced, with the Vicolo. This is a corn crust offering, so it was kind of odd-man-out in the group, but it tasted quite good. The crust was both sweet and granular, the cheeses were present without being overtly fatty or oily, and the addition of sun-dried tomatoes is genius for adding a bit of tang. And the wines? Not so great a pairing with the Lytton Springs; it certainly gave definition to the palate movement, and showed the wine as a full journey, but it sort of thinned the fruit out a bit, and gave too much attention to the structure. But with the Grenache? KILLER! Totally magical, the total greater than the sum of its parts, the mojo third flavor; perfection as a pairing.
 
So, what’s up, lunch?
 
Best overall Take & Bake Pizza goes to the Annie’s offering, though we would certainly prefer less puff to the crust. Runner-up goes to the Uncie Ro’s, which really was delicious, and we loved both the herbs and the “local” factor, but it was just a tad too shy on cheese to sweep the award.
 
Best overall pairing goes to the 2005 Ridge Vineyards Grenache and the Vicolo Quattro Formaggio; while we liked (but didn’t love) the pizza on its own, the two together just absolutely came alive. Runner-up goes to the Uncie Ro’s with the  Estate Cabernet.
 
What’s up, lunch?

A Monte Bello Vertical: Video Prep & Haiku Notes

February 19, 2012

I very recently had the opportunity to prepare, serve, and taste a rather preposterously fine vertical of Monte Bello: the 2011 first assemblage, a 2010 barrel sample, and the 2009, (which is in bottle, but not yet released), plus the 1978, the 1984, the 1985, and the 1992.

For a crazy inside-the-velvet-rope insider’s look at the very exclusive inner workings of preparing a tasting of this caliber, please consider viewing the following video …

And as to tasting notes; how best to describe this singular display of magic mojo juju funktasticness? Haiku, of course …

2011 Monte Bello

In these years, when winds
howl cold, and kindness cowers,
such focus, such pride.

2010 Monte Bello

Delivered, I knew
you already, small child; and
already so wise!

2009 Monte Bello

Tenor saxophone
says listen — king of Kansas —
I am the big Jazz.

1992 Monte Bello

Hummingbird stops to
simply sit, sees dawn kiss the
dew; such perfection.

1985 Monte Bello

Noir hero, hard-boiled,
this case defines you; now we
know your deep justice.

1984 Monte Bello

Can it be, with all
this soulful knowledge, you should
 still dance like a child?

1978 Monte Bello

What we all should strive
to be ; past striving. Not old,
not young, simply true.

Zin Monk

February 17, 2012

As today is the day the world mourns the anniversary of the passing of the great Thelonious Monk, I want to talk about Monk.

And because I work for, and write for, Ridge Vineyards, I want to talk about zinfandel.

There was, some months back, the temporary electrification of the interwebosphere over the question of zinfandel’s identity.

Was it — as the low-brow funky, populist sweaty, good-timin’ egalitarian, country mouse side would have it — the people’s grape? Approachable, affable, not puttin’ on airs? Good for a laugh, great to have at a party, a friend to everyone?

Or is it — as the high-brow uptown, austere elitist , uptight classist, city mouse side would have it — a noble grape? Serious, important, elusive, complex? Not for everyone?

The debate was, in all honesty, surprisingly intense; each side battling for the soul of the grape.

To which I say, Thelonious Monk!

Why? Because you can be deadly serious about creating that which is, at heart, fun.

There is, in jazz, no musician, no composer, no performer, more mysterious, elusive, intense, and noble than Thelonious Monk. Nor are there melodies more playful, more delightful, more perfect.

Monk was deadly serious about creating that which is, at heart, fun. His songs swing, they bounce, they prance about light as air, then collapse in the grass, laughing their little heads off.

And this is Ridge. Forgive me my bias, but to my mind, there is no producer more devoted, more meditative, more intense, more serious, about the production of zinfandel than Ridge.

And again forgive me my bias, but to my mind, there are also no zinfandels more buoyant, more lively, more playful, more magic, more fun, than the zinfandels Ridge produces.

Ridge is the Monk of Zin. Zin is the Monk of Ridge.

Building Monte Bello: The 2011 Assemblage

February 15, 2012

It was a beautiful day on the mountain, and a beautiful day to make history.

I left the morning sun behind, and entered the true velvet sur-surface catacomb of The Monte Bello Room.

I emerged on the other side, into the comparatively harsh radiance of an office, a hallway, and then, the room. The room in which it was to all transpire. The sacellum within. It wasn’t exactly with confidence that I walked into the room, though neither was it with the abject terror that had so twisted my guts the first time around. The mantra cycled in my mind, “You’ve done this before, and you can do this. You’ve done this before, and you can do this. You’ve done this before, and you can do this.” It felt good to be a part of it all again, and while I wasn’t nervous to the point of emotional instability, I was still imbued with an awe that can’t be tamed, and will never dissipate.

The room looked as if it hadn’t been touched since this same time last year. The glassware was shimmering in all its crystal purity, the weight of the wooden table immense, reassuring, stable. The bread basket was full, the cheeses were cut and in their places; knives glistening at their sides. Pools of beatific olive oil lying languidly in shallow white dishes, and on the glossy black matte of the counter, the wines.

A seeming acre stretching into infinity; beakers, bottles, glasses. And hovering over it all, the butterfly-fleet fingers of winemaker Eric Baugher. An odd thought, but watching the intense choreography of his concentration, the near effortless rhythm to his subtle movements, the curious dance of his hands, with not a sprig of energy wasted, I was reminded, of all people, of Jamey Turner playing the glass harp on the old Tonight Show with Johnny Carson. The way he too hovered over a sea of glassware, making a beautiful and eerie music all his own.

This was the second day of the Monte Bello First Assemblage Tasting, and the news from Day One was very good. Thirteen lots had been selected from the core twenty-four, the highest in recent memory, possibly ever. And this from the 2011 vintage, a growing season near universally decried across California. This is one of so many singularities about The Ridge Way, that in the most challenging of seasons, we should find ourselves blessed with the most intensely concentrated of flavors, at a quality level almost impossibly high.

The Monte Bello is a “built” wine; built literally from the ground up, relying on little more than the natural complexities, nuances, and variations present within the boundaries of the vineyard. All three “tiers” of our mountain — the lower, the middle, the upper — are sub-divided into much smaller blocks, identified and isolated to capture each micro-climatic miracle of distinction. Think of a painter’s pallet, each hue and tone the ingredients of a waiting masterpiece. Swirled together, a formless, charmless mud, but kept separate and distinct, the origins of genius. Think of the vineyard in the same fashion; harvested all at once, all together, and with total disregard for the unique personalities of each and every sub-parcel, the result is formless, shapeless, undefined, a wine unremarkable. But keep them apart, carrying them safely and distinctly through harvest, through fermentation, through tasting, and you have the origins of greatness, the pure building blocks of magic.

This is how Monte Bello is built. From a baseline group of twenty-four vineyard parcels, so defined for their consistent and historical offerings of Monte Bello-caliber fruit, a “control” is “assembled,” a compendium of juice indisputably consistent with history, with quality, with beauty. This assembled control becomes the beginning of the First Assemblage process. Alongside the control, a second glass; in it, the control PLUS ONE. Juice from one additional parcel, added to the mix. We taste “blind,” no one knowing which is which. And we taste, and we taste, and we taste. And we write. And we sip, swish, spit. Again and again. We ponder, we debate inside our minds, we debate with one another, we debate with the gods. We stare at the colors, bury our noses in the aromas, let the liquids lay widely on our palates. We aerate aggressively, we savor delicately. On the page, metaphor upon metaphor, analysis upon analysis. Are the tannins coated or exposed? Are the acids firm or lively? Is the fruit robust and powerful, or delicate and elegant? Eventually, a decision must be made. One wine gets the dreaded minus, one the plus of affirmation. In secret, each taster shares their votes with Eric. Then the talking begins anew, a break from the near funereal and holy silence preceding. Each taster explains their vote, offers their perspectives. The “speeches” have the passion of conversion to them, but of course the votes are already in, there is nothing that can be changed now. But the insights are fascinating, and we each take notes on one another’s thoughts; new jottings joining the stained mosaics already decorating our yellow-lined pages. Will the addition make it? And what WAS the addition? Young Cabernet Franc from Rousten? Merlot from the middle? The curtain comes up, the votes are tallied, the verdict is clear.

After the first flight, it was clear the day would be unusual; nine tasters, seven in favor of the control (i.e. no “addition”). But the two “plus” votes? Paul Draper and Eric Baugher! A conundrum right out of the gate! Would they wield their “winemakers veto?”

They did not. The control moved on. Flight two commenced. Another seven-to-two vote! Again, the control took the majority of votes. Two flights in, and still no addition! But at least we had unity amongst the trio of winemakers this time; Paul, Eric, and John Olney all voted the control.

Flight three? Yet another seven-to-two vote! This was unprecedented! And this time, John and Eric united in favor of the addition, while Paul came out for the control. Which put Paul in the minority camp, as the addition had taken the seven plus votes. Now what??? Would Paul veto?

He did not. What he did instead was take a moment to acknowledge the extraordinary caliber of the wines we were tasting. The voting profile kept changing because it was simply so HARD to make distinctions. Everything was, in fact, delicious. Personally, flight three had been the hardest yet for me to decide on. But in the end, I’d settled on the addition, which put me with the majority. We had a new control! Fourteen lots.

Things got upended all over again with flight four. This time the vote was tight as tight could be, five-to-four! And this time, John and Paul voted in unison, while Eric was odd man out! The 5s were on the control; Eric and the 4s were for the addition. After much discussion, all at the table opted to move the addition on, even though it had taken only the four plusses. Truth be told, we were getting excited, and the prospect of another parcel in was just too much to resist.

And now came yet another wrinkle; John Olney had to return to Lytton Springs to attend to developments on the bottling line.

That left eight tasters, with no tie-breaking vote! Fortunately, flight five saw a six-to-two clear majority, again in favor of the addition. A 4.4% introduction of Cabernet Franc! I was thrilled.

The inevitable happened with flight six; a tie! Four for the sixteen-lot control, four for the addition. And what an interesting split! The extended winemaking team was all in on the addition (Paul Draper, Eric Baugher, Shun Ishikubo, and Shinji Kurokawa), whereas the vineyard team (David Gates, Will Thomas, and Kyle Theriot) were all united behind the control (which is where I voted as well). The vineyard team and I lost out; the addition prevailed, we were at seventeen lots!

Flight eight, the final round. Another tie! Four-to-four. What to do now, oh, what to do? This time, restraint prevailed, we held at seventeen lots. This was now “officially” the First Assemblage of the 2011 Monte Bello!

In describing the wine, Paul used the word “satisfying” (then immediately noted that he didn’t think he’d ever used that term to describe a wine before!), and he was right. This was a very satisfying wine.

But the final challenge still remained; a four-wine “blind” tasting of the new 2011 First Assemblage, alongside the previous three vintages of Monte Bello: 2010 (barrel sample), 2009 (unreleased, in bottle), and 2008 (current release). This was to make sure we hadn’t all collectively tunnel-visioned our way into a fatally narrow paradigm, into a restricted palate calibration, into a world of 2011; too self-reflective, too self-justifying, too far away from history.

As the tasting was blind, the challenge was of course to guess which vintage was which, while also ideally affirming the 2011’s proper place in the lineage. To add a wrinkle, I gave myself a little test. First, I voted entirely on smell; ending up with (from left to right) the 2008, the 2011, the 2010, and the 2009. Then I voted on taste, ending up with a chronological order; 2008-2011. When the metaphorical curtain came up, I’d been right on taste, and two-out-of-four on aromatics. What this told me was two things: 1) I wasn’t quite over my cold yet, and my nose was still compromised! And 2) That the 2011 sat in there just fine. Strong, concentrated, deep, full, complex.

Me? I was tired, wiped out, exhausted, spent, flattened.

But also exhilarated, excited, rapturous.

This was a day for the ages, and this was a wine for the ages!

This wine will see release in 2014. It may sit in your cellar for, what, ten years? Twenty years? Thirty years? It might be the year 2044 before you taste the full flower of this wine’s potential. 2044! If I am fortunate, I will be an old man then, but hopefully still a vibrant one; full of passion, still enacting a reconciliation between the wildness of my youth and the wisdom of my age. I wish the same for all of us, we assemblers. May we all live to 2044 and beyond! And may we still be bridges between the unbridled passions of our younger selves, and the wise and peaceful souls of our winters.

When you taste this wine, this is what you will be tasting. The bookends of our souls, and all that breathes between.

Both the sage and the wise were drinkers,

Why seek for peers among gods and goblins?

Three cups open the grand door to bliss;

Take a jugful, the universe is yours.

Such is the rapture found in wine …

 

(from “Vindication” by Li-Po)

Wine & Food: Tagine de Mouton & Library Old School!

February 6, 2012

There is a great deal of culinary mojo percolating at Ridge Vineyards these days; tendrils of gourmand dew twinkling morning leaves, wisps of foodie mist twisting through siesta trees, an epicurean moon, halo’d with the light of evening kitchens. We’re hungry, we’re cooking, we’re drinking, we’re happy.

And more than that, we’re sharing. With every cosmic oeno-culinary mash-up we discover, we spread the news!

Right now, I’m talkin’ Tagine de Mouton, paired with a new library release, the 2006 Old School.

The wine is fascinating; I’ll begin there. For those of you familiar with the Old School, you’ll likely know it as a small-production, winery-only bottling traditionally comprised of fruit harvested from blocks at Geyserville that ripen with greater levels of intensity, resulting in a decadently luxuriant wine; rich, powerful, ripe, with multi-layered variations of the sweet and the unctuous. The 2006, however, is quite the noteworthy spin on this model; it’s primarily all old-vine fruit, from the Old Patch, harvested in a higher acid, higher tannin year. It’s brambly, spicy, and herbal on the nose, dark and decadent and libidinous on the palate, and warm and carnal through the finish. The resulting wine is structured, focused, penetrating, and absolutely rippling with acidity. Meaning what? Meaning that it’s an absolutely killer food pairing wine.

Cue the Tagine de Mouton. Translation: Slow-Cooked Lamb with Figs, Raisins, and Almonds. Summary: Delicious.

It’s quite the recipe, and it’s extraordinary with this wine. The recipe comes to us from Maureen Draper, who is a pianist and author (“The Nature of Music,” and “The Music Lovers Anthology of Poetry”), and also happens to be the wife of Paul Draper.

TAGINE DE MOUTON
(Slow-cooked lamb with figs, raisins and almonds)

4 pounds boneless lamb shoulder
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground turmeric
¹/4 teaspoon ground cayenne
¹/4 teaspoon ground cinnamon
¹/4 teaspoon ground black pepper

2 onions, minced
3 cloves garlic, minced
1 large can pear tomatoes, drained & chopped
chicken stock

¹/2 cup raisins, soaked in water

5 ounces whole blanched almonds
olive oil

16 dried figs

2 cups chicken stock
¹/2 teaspoon ground ginger
¹/4 teaspoon ground cinnamon
salt and pepper

2 tablespoons honey

Trim the lamb of excess fat and cut into large cubes. In a heavy pan, slowly warm the spices in butter and olive oil. Coat the lamb in the spice mixture and  continue to cook for 3 – 4 minutes, stirring now and  then. Add the onions, garlic, tomatoes, and enough  stock to bring the liquid to a level no more than half  that of the meat. Increase the heat and bring to a boil.  Then decrease to a bare simmer, cover and cook for  1¹/2 – 2 hours. Add the raisins, and continue to cook  until lamb is very tender. Cool and refrigerate if you are not planning to serve within an hour, or so.

Almonds:
Lightly brown almonds in a little olive oil. Set aside.

Figs:
Bring chicken stock and spices to a boil. Add figs, and simmer, covered, until moist and tender.

To serve:
Remove any solidified fat from the lamb, add honey and warm slowly. Add figs, and stir to coat. If sauce is too thin, let it reduce. Transfer to a warmed serving platter. Warm the almonds in a dry pan and scatter over the lamb and fruit. —MD

Recommended wine:
2006 Ridge Vineyards Old School

I’m a-workin’ on a blog post …
and it’s a holy ghost blog post …

No Rest For The Weary, It’s Pruning Time!

February 2, 2012

We’ll be talking more about this in the upcoming days, but after a very brief break for all, our vineyards are humming again, and pruning is #1 on the agenda. 

Here at Monte Bello, it’s chardonnay …

Rosendo at work in the lower chardonnay ...

This is a tremendously important and vital part of our overall approach to the land, and decisions made during pruning days have ramifications that stretch well into the future, and impact just about every aspect of the wine-producing process, including quality and taste.

David Gates, talkin' prunin' ...

I have been fortunate to spend time pruning with our vineyard teams before, and there are few ways in which one can truly experience the life-force of a vine than to feel your way through the process of managing, maintaining, and encouraging the long-term patterns of its growth over the years.

Francisco in the middle chardonnay ...

They’re beautiful creatures, vines, and to hold them in your hands, to mold them, to train them, to release and invigorate them, is to truly know them.

 

(thanks to Monte Bello Viticulturist Kyle Theriot for the images!)

#ZinFest: The Movie

January 30, 2012

Hard to believe ZAP’s #ZinFest has already come and gone. We anticipate it for so long, then suddenly, it slips right past us, and the anticipatory cycle starts anew.

Fortunately, via the miracles and mechanisms of modern guerilla theater, we are able to preserve small traces of the memories in digital form, there to enrich us when we seek and need renewal.


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