Planting

The sun starts shining in spring and I can't wait to get planting. It takes everything inside me NOT to go get a car full of plants and start my garden. Here, in the Sierra Foothills, we say 'plant after Mother's Day,' when the frost potential is gone and your are good to go for your veggies. That was the first rule of thumb I learned when I first moved to this region and attended a couple free gardening classes.  Local Master Gardeners offer classes that provide understanding of the regional challenges in the garden and you get the wisdom from the Master Gardeners who have planted here FOREVER, or so it seems.

lemon thyme planted to pair with Sauvignon Blanc and Sangiovese

I love pairing herbs and wine and I can't wait to add new flavors for seasonal recipes. I started to plant my herbs in pots that can be protected in case of frost. Takes a bit of babysitting, but it's worth it. I stick the pots under the big eves to protect them from a light frost. Then, I pull them out to enjoy the spring rains.

The key to having an everlasting herb garden is to continually plant your perennials every few weeks in spring and harvest them before flowering. I am going to start planting some seedlings (basil, cilantro, and dill)  this week in the window. Happy gardening!

newly planted parsley gets some spring rain

Minty fresh

Hand harvested mint from the garden

Happy Spring!

Fresh herbs are a sign of spring and mint is easy to come by in many gardens. It grows like a weed, so it needs to be planted in a container- perfect for small and large herb gardens alike. There are many types of mint, each with a unique flavor. I like to use peppermint, bergamot, and lemon balm. I find spearmint to be a bit overpowering with wine. 

3 ways to use more mint #inspired by wine

I've been adding mint to classic spring mix, topped with my herbed goat cheese medallions and a simple balsamic dressing.  For this, I love a beautiful clean Pinot Noir. Pinot Noir from very cool climates often has a menthol characteristic and is complemented by the touch of mint in the salad.

I also enjoy using mint in place of basil for pesto.  I add a touch of dijon mustard to the mint pesto for a perfect accompaniment to lamb. For mint and lamb pairings, I like a Grenache based Rhone blend. Grenache comes alive with the bright mint flavors.

When I use lemon balm on fresh fish steamed on the grill, I enjoy a Roussanne or Roussanne blend. The lemon balm character in the wine is accentuated in this pairing. Add a squeeze of lemon and season with salt and pepper.

Plant some mint in your wine garden and experiment. You'll love it in water or tea for spring days.

Cheers!

My style

On an airplane flying from a consulting project, my thoughts turned toward style. The airline magazine was curbing my impatience for the one hour bumpy flight.  Inside was an article about a new niche pattern producer for hand made clothes. It drew me in as I thought back to summer break as a teenager working with my Aunt, a seamstress and designer. I helped her with basic alterations while sipping tea in the front of her old Victorian home in Portland, Oregon. All day busy clients would drop their beautiful clothes to be fitted just right. My aunt, nearly 6 feet tall, wore a measuring tape around her neck and a pair of scissors like a necklace. Her long thin hair in a messy bun on top of her head.  She could make a pattern from scratch in an instant, later developing a clothing line.  She helped me design a few custom pieces that I got to take back home, some of which I still have-including the dress shown below. I really enjoyed making my own clothes, I could choose every aspect from fabric to fit.

I can still hear my mom insisting that I was "always looking for something that didn't exist," with regards to style. I thought about that for a minute on the airplane and began to chuckle. Of course! I am always looking for something that doesn't exist. In front of me is an adventure connecting food and wine in a way never done before.

My artistic approach to winemaking is unique in the same way that I'm always looking for something that hasn't been done, or to do it in a different way.  Whether it's an expression from an extreme vineyard site or a blend of sites to create a wine with personality; my winemaking philosophy allows the source of the fruit to inspire style that's unique. When I love a vineyard site, my passion is infused in the bottle and my style is created. Similar to my experiences making clothes, I enjoy every aspect from the vineyard to the table.  I believe that the best wines are beautifully expressed with a variety of flavors.

My best wines are yet to come and I look forward to sharing them with you at the table. Thanks for joining me!

Weeknight delight

An evergreen, Rosemary
is an herb for all seasons.

Rosemary and coffee salt crusted filet mignon

Petit filet mignon
2 T ground coffee
3 t  chopped rosemary
1 t salt
1 t pepper
 pinch of paprika

For the filet mignon, rub with a touch of paprika, then layer the coffee, rosemary, pepper and salt.

Broil in 400 degree oven for 3-4 minutes on each side, or until medium rare. Serve immediately while hot.

Winemaker's notes:

I chose filet cut for this because it's so tender and succulent. The flavor is beautiful and doesn't command much tannin in the wine being paired to cut the fat. A filet mignon complements elegant wine styles and wines with a bit of age. I paired this with my library reserve Confluence Cellars Cabernet Sauvignon made in 2003. The wine is a unique expression of Sierra Foothill fruit at 3,300 feet elevation. The layers in this wine with the bright aromatics are very unusual and exiting! This dish was inspired by the paprika notes in the wine, indicating perfect ripeness of the grapes at harvest.

I love blending flavors in the kitchen, just like wines. When I'm blending wines, I look for each of the components to bring an authentic expression to the blend. I want the wine to be enjoyed at the table for hours as aromatics change and evolve.



 More on layering aromas:

A fragrance manufacturer, Jo Malone, has a line of  natural fragrances inspired to layer and create your own unique signature scent. I layer wild fig and cassis with pomegranate to get a perfect balance of spice, earthiness, and fruit. I think of this fragrance blend as 'Mourvedre' because it reminds me of Mourvedre vines at harvest time. I feel great when I wear it, like being in the vineyard-my favorite place.

Inspired by Boeuf and Rose

This past week I was helping a client with a Rose bottling. We bottled two types of Rose and I was thrilled about their differences. Over the weekend, my mom was elaborating over a cooking show she'd watched with Beef Roulades stuffed with aromatics of fennel, onion, celery, and carrot. We discussed this recipe for several days, further manipulating the recipe that had grabbed her attention. We tried to look up the recipe without success. Finally, we referenced Julia Child's Art of French Cooking and knew we had to sit with a glass of wine to digest it. We were drinking Vin Gris when we decided that we'd combine Julia's recipe with the fennel stuffing that my mom had witnessed. I wanted to welcome some new friends to our home with a delicious pairing. I was inspired to try the aromatic beef roulades with the newly bottled Rose. I thought that fennel stuffed slow cooked beef would bring out the beautiful aromas in the wine. Since Rose is made by blushing the juice with with red skins, it usually has a nice structure. Depending on the grape variety chosen by the winemaker, the wine can actually have quite a bit of tannin and weight- perfect with Boeuf.

Unfortunately, my Mom had to leave before I could prepare this one for our guests.  So, Mom, here is is...

We stuffed pounded beef (best to have eye of round)  into 1/8 inch pieces and stuffed it with sautéed fennel, onion, carrot, and celery. We almost followed the directions in the Julia Child cookbook, but not exactly. We did use rendered goose fat to brown the roulades, which was delicious! Then, we added goose stock and Rose to deglaze the pan and simmer. I made an herb bouquet with California bay leaf, an herb and spice blend, and some thyme.  I put all the herbs into cheesecloth and tied with twine.  whole cast iron pan went in the oven for 1.5 hours with the lid on and basting often. It came out tender and very aromatic! We served this over cauliflower mashed with butter, sour cream, and salt.

I decided to add a flavor bite experiment. I added a hint of paprika to roasted beets with a side of honey. Yummy! Recipe developing here for sure...Beet salad with smoked paprika honey dressing.  Perfectly unexpected.

As for the pairings, we tasted 3 different Roses with the dish and a youthful Cabernet that I made over 10 years ago.

The pairings were delightful! The beet bite was delicious with the Cabernet and the Rose and boeuf was an aromatic coupling.

We enjoyed our evening with our friends and while we discussed wine we also learned about ducks and cats and witnessed our friends wounds from extreme duck training. Sounds like duck dynasty might need a call...

Always up for a sensory adventure, I found this recipe is a great base for aromatic wine pairings. Next time, I will choose different herbs for the herb bouquet to match the wine of choice.