Julie Pedroncelli St John grew up immersed in the family business, the Geyserville-based Pedroncelli Winery, which celebrates 94 years in 2021.
This is my latest wine story for the Napa Valley Register with a mention of our weekly COVID coffee chat that Julie began over a year ago.
*CLICK HERE TO READ*
Tag: wine
-
Pedroncelli’s storyteller, Julie St. John and the Vino in my Dino
-
Beth’s Smart Sip: 2018 Fleur de California Vermentino Estate Vineyards, Carneros
On Saturday, July 3, I visited Browns Valley Market in Napa, California, which has one of the most interesting – but small – wine sections in the city. I saw a wine I knew would be great, but instead, the label – yes, the label – and the variety – Vermentino from Carneros – caught my attention. I hesitated because it was a 2018 vintage wine and I was unfamiliar with the producer, but at $16.99, I took a chance. I am glad I did.
In my research, I discovered that Fleur de California is one of the labels of Carneros Wine Company, along with Mahoney Family Vineyards and Carneros Ranch Wines. Founders Francis and Kathleen Mahoney have been growing grapes in Carneros since 1972. The Mahoneys own three vineyards, Las Brisas Vineyard in Sonoma Carneros, the Mahoney Ranch in Napa Carneros, and a newly acquired vineyard in the nearby Suisun Valley Appellation.
The Fleur de California label was added in 1987 as a distributed brand to restaurants and wine shops as a means of introducing consumers to their wines in an affordable and approachable way. Fleur de California has come into its own with the Mahoneys using mostly estate fruit, like the 2018 Fleur de California Vermentino Estate Vineyards, Carneros.
Although this is an older vintage, this Vermentino remains lively. It is floral on the nose and bursting with fruit flavors and bright acidity on the palate, running the gamut from tart citrus and Granny Smith apple, to white peach and cantaloupe, a veritable fresh fruit bowl in a glass. It won Best in Class, Double Gold, at the 2020 San Francisco Chronicle Wine Competition.
Winemaker – Ken Foster
Alcohol – 13%
Winery DTC Price – $20.00
For More Information:
carneroswinecompany.com
@mahoneyfamilyvineyards on Facebook and Instagram
-
Wine grape residue as food? UC Davis scientists are studying the possibilities
Chardonnay Marc Flours – Photo Credit UC Davis
My latest Napa Valley Register wine story is the most academic writing I have done since my WSET 3 exam and doctoral dissertation – “Wine grape residue as food? UC Davis scientists are studying the possibilities.” It is a topic that piqued my interest because wine grape residue “shows promise in the areas of nutrition including intestinal health and inflammation.”
*CLICK HERE TO READ*
-
Beth’s Smart Sip: 2019 Rumpus Reserve California Chardonnay
Over the course of a couple of days, I tasted the 2019 Scott Peterson Wines Rumpus Reserve California Chardonnay. Oak fermented and aged on natural lees, including full malolactic fermentation, it reveals a balanced interplay of juicy tropical and citrus fruits, vanilla, and oak spice. It is all at once clean and creamy with a luscious texture and lively acidity on the finish. Can’t beat the QPR. Available exclusively through Naked Wines USA. Angel price is $12.99. Sample.
-
The many wines of Roussillon
I had a “Roussillon moment” that haunted me for more than six years.
*CLICK HERE TO READ*
-
2018 Foris Vineyards Dry Gewürztraminer
For as long as I can remember, I have been in love with Foris Vineyard Dry Gewürztraminer, Rogue Valley (sample facilitated by Preston-Layne & Partners); SRP for the 2019 vintage is $15). With its sweet floral and citrus aromatics, a luscious and spicy palate reminiscent of Asian pears and ginger, it begs for for food, especially spicy Chinese cuisine and rich Thanksgiving fare. Before I had major dietary restrictions, I used to serve it with with Kung Pao chicken, my favorite Chinese dish. The Gewürztraminer and chicken’s warmly piquant brown sauce was a sublime tasting experience.
Because I can no longer enjoy the aforementioned meal, I contacted my wine industry mentor, friend, and fantastic cook, Van Potts, for alternate pairing recommendations. He shared the following recipes, both wonderful vegan main courses or side dishes for Thanksgiving. Enjoy!
Julienned Carrot Salad with Cumin Salt
1 pound carrots
1 clove garlic, peeled
Large pinch of cumin salt
2 tablespoons red wine vinegar 6 tablespoons olive oil
2 tablespoons chopped parsley
Peel the carrots and julienne—quick work with a Japanese mandoline. Mash the garlic clove with the cumin salt to a smooth paste, and mix it with the red wine vinegar. Whisk in olive oil. Taste for seasoning and add more vinegar or salt, if needed. Toss with the carrots and add the chopped parsley. Variation: Add cayenne and chopped cilantro to taste.Spinach Saag
1 lb of spinach, washed. No need to chop it, but if you feel like you want to, go for it.
25 g or 4 to 5 cloves of garlic run through a microplane (again, leave it out if you can’t eat it)
15 g of fresh turmeric root run through a microplane. If you want to use turmeric powder, you can, 1.5 teaspoons
15 g of fresh ginger run through a microplane (you can use more if you want)
1 tsp of coriander powder
2 tsp of cumin powder
2 tsp of Madrass curry
2 tsp of cooking oil (I use extra virgin olive oil)
2 cups of fresh water
Thai or red chilies to taste for “kick”
Optional
Powder pinch of hing
1 tsp of coconut palm sugar (you could use honey, too.)
1 tsp of Garam Masala
Process
In a soup pot, add all of your spices (garlic, turmeric, ginger, all the powders) and add the oil. Heat and fry the spices. Continue frying until the mix begins to become fragrant, then add the spinach or whatever greens you want and the water and cover. Let this cook for at least an hour on medium low heat. Cook off the water until the level of thickness you want is achieved. You do not want soup and you do not want it so thick a fork will stand up in it. Nice and thick but will spread out in a bowl is just right. That is it, and you can play with it and add and subtract to it as you see fit.
-
A virtual trip through Chablis
When given the opportunity to interview and taste remotely with Chablis Wine Board president and winemaker/winegrower of Domaine Séguinot-Bordet, Jean-François Bordet, I jumped at the chance. After all, this was the closest I would get to Chablis for the foreseeable future.
-
Trying out wine tasting at Charles Krug
What is it like to go wine tasting in the Napa Valley? I made my first winery visit since March 1 to Charles Krug, the valley’s oldest family-owned and operated winery in St. Helena.
*CLICK HERE TO READ*
You must be logged in to post a comment.