Happening at Woodworth ~ June 2013
Published: Thursday, June 06, 2013
Happening at Woodworth...
The fruit has set and so far it looks like it's going to be a good year. Lot's of fruit!. All we need to do is keep the powdery mildew and bees in check...we also need a little help from the weather. It's definitely 'June Gloom' time with foggy, wet, cool nights and mornings finally clearing up around 10am. The days have been beautiful, however, hovering around 80 - 85 degrees.
We have several Owl Boxes on the property to keep the squirrel, mouse and gopher population down. In the spring Owls lay their eggs in boxes like this and feed on the little critters they find running around. On the right you can see the bones and skulls of the critters that are spread around the bottom of each of the boxes. It's a natural way of controlling pests that can eat crops and it's really cool to see the Owls fly around at night. Last year, a couple made a next in our eaves and in the evening they would sit on our deck rail to survey their kingdom....it was so great to watch them (messy, but great).
Gary and I drove around a couple of days ago to check on the grapes, avocados, flowers and garden. Here's a little video of our tour.
For those of you who live closer to Riverside than Temecula and parts south, Woodworth wines are now available at Chris Kern's Forgotten Grapes. This is a very special wine shop, in Riverside, that specializes in wines from lesser known grapes and regions, as well as boutique, lesser known producers....like us.
Chris is very knowledgeable and reaches out to find interesting wines from all over for his clients. He teaches classes and has special tastings and dinners. Always something going on. Last weekend he sponsored 'An Evening with Woodworth Vineyards' which was a fabulous five course dinner, each course paired with one of our wines. It was held at a very unique arts and crafts type of retail space called Aurea Vista in Old Town Riverside. (I wish it was closer because they have some really interesting merchandise, and the owner was wonderful)
Anyway...do you want to hear about the menu?
1st Course:Gorgonzola Croquette on seasonal greens with Meyer lemon olive oil and champagne dressing (2010 Chardonnay)
2nd Course: Carpaccio with capers, olive oil and arugula (2012 Golden Maggie)
3rd Course: Shredded duck pesto served on a corn crisp (2010 Pinot Noir)
4th Course: Boeuf Bourguignon served with roasted garlic mashed potatoes ( 2010 Wild Bandit)
5th Course: House made Cannoli filled with dark chocolate hazelnut crème (2008 Black Dog)
Sounds pretty good, right? It was all great, but the Cannoli was to die for. The food was prepared by Brother 2 Brother Catering and the chef and his wife sang some light opera selections while we ate...really fun.
To find out more about Chris Kern's Forgotten Grapes go to www.ForgottenGrapes.com
It's Guacamole Season...
We're not the only growers that have picked their avocados in the last few weeks. The stores are full of fresh California avocados (the best kind) and Guacamole is part of just about every party or cookout this time of the year. So, can you pair a wine with Guacamole? It's not easy, but there are some good choices.
A Sauvignon Blanc might be an obvious choice because of its herbal character, or a Pinot Gris for it's acidity. A rich, full bodied, A California Chardonnay is a good choice because it will balance the richness of the avocado. However, stay away from oaked Chardonnays, the avocado will make the wine taste bitter nd the wine will make the Guacamole taste sour. Stick with an un-oaked like the 2010 Woodworth Chardonnay.
If you like sparkling wine, try a Cava or Prosecco. The bubbles will act as your palate cleanser. Surprisingly, an off-dry white such as Vouvray or Riesling is a good choice too. Try our 2012 Sweet Sophie or 2012 Golden Maggie.
So now that you know what wine to serve with your Guacamole, how about a great recipe. We all have our favorites, but this one comes from the chefs at the California Avocado Commission.
4 ripe Avocados, seeded & peeled
3 limes, juice only
2 medium tomatoes, chopped
1 medium white onion, chopped fine
1/4 tsp pepper and 1/2 tsp salt
2 cloves garlic, minced
1/8 tsp cumin and 1/8 tsp cayenne pepper
pinch of sugar
1 Serrano chile, chopped fine
1 bunch cilantro, chopped fine
Use a fork to mash up the avocados and then just mix in everything else. Serve immediately.
Heroes, Cars & Canines...
The De Luz Women's Club (I'm a member) is sponsoring a fundraising event this fall. The goal is to raise money to supply companion and service dogs to our wounded veterans through an organization called PAWZ for Wounded Veterans. Tens of thousands of men and women are coming home with life altering physical and emotional disabilities. Everyone that has, or has ever had, a dog knows that the companionship and unconditional love that a dog offers is magical. For these wounded men and women a specially trained dog can mean independent living, mobility and a pathway to a full and complete life.
If you are local in Southern California, please join us for the fun event. If you have a cool car, we'd love to have you participate in the car show. Even if you aren't local, please consider donating to this great organization. You can buy your tickets, register your car or make a donation at www.HeroesEventDeluz.org
July Pick Up Party...
July's Pick Up Party will be at the Temecula Valley Museum. The Museum is a little gem at the entrance to Old Town Temecula. Not only will be able to enjoy the permanent exhibit of the history of Temecula Valley, but a very special limited time exhibit. A Walk Through Teméeku: A look into the past and present of the Luiseño people. The Teméeku village site has a history of human habitation that spans thousands of years and is the primary setting for the Luiseño creation story.
Browse the museum at your leisure and enjoy and evening of music, food and wine on the lawn. We don't usually charge and entrance to our pick up parties, but this time we are asking that you make a donation to the museum fund when you come. We're looking forward to a fun time as usual and hope to see you there. Don't forget to sign in and RSVP
Date: Saturday, July 13
Time: 5pm - 7pm
Location: Temecula Valley Museum
Just a note: If you haven't signed into the Member Page in a while, your id is your email address and the password is whatever you set it to (or if you haven't set it, it's 'woodworth'). If you've just signed up, you may not be in the system yet, so send me an email at WineLover@WoodworthWine.com and let me know how many will be coming.
We hope you enjoyed this month's Newsletter. If so, please forward to a friend. If you received this from a friend, you can join our mailing list and check us out at www.WoodworthWine.com or 'like' us on Facebook at www.Facebook.com/WoodworthVineyards.
Angus, Maggie, Bandit & Hercules
Posted by: John Lamirande
Saturday, June 08, 2013 @ 6:31:40 PM
Jackie and I came to visit you guys as part of Chris Kerns outing and had a blast when we were there. What a wonderful place you have and thanks for the fun (and informative) newsletter. It was good to take a trip around the property to see the grapes coming in. We look forward to coming to see you again soon and have REALLY been enjoying the wines we purchased when we were there. We are going to have to visit Chris again soon to replenish our supply!
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Happening at Woodworth ~ April 2013
Published: Sunday, April 07, 2013
April at Woodworth Vineyards...
Spring is in full bloom here in De Luz. The avocados are blooming, and we've finished picking the Leucadendron.
I took the picture below on the left at the beginning of March and the one on the right at the end of March. Everyday the canes get longer. I've been taking a picture of one of the vines below our house every few days and put them together in a little video to show how fast things are growing.
A Rose' By Any Other Name...
We are completely sold out of our 2011 Golden Maggie and the 2010 Sweet Sophie. The good news is that we are bottling both of these, along with our 2012 Chardonnay this week. Yea! I thought I'd use this opportunity to talk a little about the history of one of my favorite wines ... Rose'.
It is believed that many of the earliest red wines were really Rose wines because the winemaking techniques used to make today's darker more tannic reds were not widely practiced. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth creating juice that was only lightly pigmented.
Those of us 'of a certain age' remember Mateus and Lancers, the sweet, slightly sparkling, Roses from Portugal. These wines set sales records in Europe and the US. Don't deny it... we all have fond memories of date nights with Mateus and its very pretty bottle. The popularity of these sweeter Portuguese wines led to the first sweet American Roses.
In the early 1970s, demand for white wine exceeded the availability of white wine grapes, so many California producers made "white" wine from red grapes by minimizing the contact with the grape skins ... the "whiter" the better. In 1975, Sutter Home's "White Zinfandel" wine experienced a stuck fermentation, a problem in which the yeast dies off before all the sugar is turned to alcohol. Winemaker Bob Trinchero put it aside for two weeks, then after tasting it, he decided to sell this pinker, sweeter wine. White Zin was an instant hit!
In recent years White Zin's popularity has definately waned. Now drier Roses reminiscent of the early French Roses have become more popular. The majority of the wine production in the Provence is Rose wine. The rosés of Provence are known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provencal cuisine.
Our Golden Maggie is similar to the drier Provence style Rose'. It is made from 100% Pinot Noir grapes. The light color and crisp fruit taste comes from very minimal contact with the Pinot skins. The bunches are pressed and the skins removed within a couple of hours. It has a light golden rose color and has delicate aromas and flavors of raspberry and strawberry. It is an off-dry wine, with crisp acidity. Very refreshing! .
Be sure and check the 2012 Golden Maggie and Sweet Sophie when they become available...hopefully in a few weeks.
Pairing Food with Rose' Wine...
A Provence-style Rose' like Golden Maggie pairs well with a many different types of food. It's especially good with spicy foods like, Thai, light meat BBQ, Indian and some Mexican. Many people pair spicy foods with beer because traditional Red and White wines don't pair that well. If you aren't a beer drinker, try a Rose'. You will be very pleasantly surprised. Here are some other suggestions:
~ Pair a light, sweet rose with sheep's milk or blended-milk cheese, which can open up a light rose and make for subtle, complex flavors. Serve your light rose and cheese with water crackers or some slices of mildly flavored bread. Add a few summer berries for color and flavor.
~ Match brighter, drier rose wines with hard Italian cheeses such as Parmesan, Asiago or Reggiano. Heartier roses also go well with bruschetta or flavorful olive oils and Mediterranean appetizers.
~ Pair light, fruity rose with a grilled or roasted poultry dish, just as you would a white wine. Light rose wines go especially well with fruit-flavored poultry dishes such as chicken teriyaki or lemon chicken. You can also pair a light rose with barbecued chicken.
~ Serve dark, dry rose wine with spicy curried dishes. Normally, most people drink beer with Indian or Thai curries because they don't match well with red or white wines. If you're not a beer drinker, give rose a try with these fiery dishes.
~ Serve any type of rose with egg dishes. Rose is ideal for afternoon parties since it pairs well with quiche, frittata and omelets. Both dark and light rose wines match well with egg dishes, so match the rose to the cheese.
Patrick Bartlett, our chef friend, developed a great recipe for Golden Maggie. It's a watermelon salad with grilled shrimp. Yumm! You can check out this recipe by clicking this link: Golden Maggie Recipe
This is a great summer recipe. Looking out the window today it's a little hard to imagine, but it will be warm soon! Try it out.
Blessing of the Vines...
It's that time of the year again. Time to gather in the vineyards, ask for the vines to be blessed and then spend the afternoon with good food, wine, music and friends. This wonderful tradition of Blessing the Vines has been around for over 1000 years. It is still widely practiced in the eastern mediterranean and eastern Europe, but more and more wineries here in America are also starting this practice.
This is our 4th annual event and we always have a great time.
This year it's on Cinco de Mayo, so we'll have a great taco bar with all the fixings. Gary and I are working on a Sweet Sophie Margarita, so that should be interesting. Please join us!
Date: May 5
Time: 2 - 5pm
Location: Woodworth Vineyards, De Luz
Cost: $20 for Club Members, $30 for Non Members
Use this link to purchase your tickets: BLESSING OF THE VINES
Hope you enjoyed this Newsletter. If you know someone who might like receiving it, please forward to them. You can learn more about Woodworth Vineyards at www.WoodworthWine.com, or join us on Facebook at www.facebook.com/woodworthvineyards
Hope to see you soon!
Gary & Marlene
Angus, Maggie, Bandit & Hercules
Happening at Woodworth ~ Feb 2013
Published: Sunday, February 17, 2013
Happening in the Vineyard...
It's February and we've had some really cold spells (30-40 degrees) interspersed with days of 75-80 degree weather (that's California!). Not enough rain yet, but we're still hopeful. The vines are dormant, and it's time to prune. On the trelised vines we used the pre-pruner machine...scary looking! The vines are pruned to give us 2 buds on each cane. Now we wait for bud-break...probably in March.
February is the month that we harves our Leucadendron. Gary, Isaura and I do this ourselves. We harvest the flowers over 3- 4 weeks, cutting the long stems first and working our way down.
This year we have something happening with the flowers. We've had abour 100 plants die and we're trying to replant. Not sure what is killing the plants, maybe some sort of root rot in the soil. It's discouraging. They begin to turn brown and then just die. We're trying a systemic type of fertilizer, hopefully it helps. Here's a picture of some of the replants and of one of the plants that starting to look a little iffy. Oh well...as my Grandma used to say...'If it's not one thing, it's two'.
Two New Releases...and Awards!
For the third year we've medaled in the prestigious Pinot Noir Summit. Our 2008 Pinot Noir surprised the Pinot world with a Gold at the 2011 Summit. Our 2009 Pinot Noir won a Silver in 2012 and our 2010 Pinot just won the Gold again in the 2013 Summit! Here are the judges comments.
Female Judges: Blackcurrant aroma with vanilla and baking spices. The palate mimics the nose with the addition of dark cherries. medium intensity on the long finish. We like this wine.
Male Judges: Ruby in color with brick edges. Dusty floral nose. Bright cherry with orange peel accents on the palate. Mineral, spice and earth notes on the finish. Good length.
Our 2009 Syrah has flavors and aromas of blackberry and black currant with earthy notes and hints of tobacco. This rich, easy Syrah with soft tannins won a Silver Medal in the 2012 Long Beach Grand Cru.
You can find these newly released wines at Crush & Brew and on-line at WoodworthWine.com.
As long as you are checking out the wines, pick up some of our new logo'd wine glasses. We've been out of glasses for a couple of months, but they are finally here. You can buy them on-line by using this link: Woodworth Glasses
Some Interesting Wine Apps...
For all of you that got new IPhones or Tablets for Christmas (or Valentine's Day), here are a couple of interesting apps for winelovers.
Just take a photo of the wine label with your phone, add a brief description, and it goes into your digital wine collection. Using image recognition technology, Corkbin automatically recognizes the name of your wine. So next time you're ordering wine, you don't have to rack you brains for that great bottle you had last time, you can just ask Corkbin. Check it out at www.Corkbin.com
For wine and food pairings from internationally renowned chef and wine expert Bruce Riezenman, Pair It is worth checking out. Hailing from Sonoma County, Riezenman has won awards for his ability to masterfully pair wines with gourmet foods. Pair It offers more than 20,000 matches, comprising of approximately 180 varietals and 1,000 food items. find it at www.pairitapp.com
This is great!
March Pick Up Party...
It's that time again, and we're going to do something a little different. We're having a Rod Run Pick Up Weekend!
Since we no longer have the upstairs room at Crush & Brew to use, we can't really do a private party for the Rod Run this year. But, we can still have a good time.
If you come on Friday (March 8) between 3pm and 5pm, we'll have some appetizers for you in the Library and you can stake out a good seat to check out the classic cars.
If you can't make it that early, or don't want to brave the Friday traffic, that's fine. Come anytime during the weekend (March 8, 9 or 10) and pick up your wine, enjoy a glass of wine (for you and a guest) and have a Crush & Brew Cheeseboard on us. You choose when to come in during Rod Run Weekend.
You only need to RSVP if you are planning on coming on Friday, March 8, from 3pm - 5pm. RSVP
Blessing of the Vines
This year's blessing will be on Sunday, May 5. That's Cinco de Mayo, so expect a taco bar, and I'm already working on a Wine Margarita recipe.
Put it on your calendar and come celebrate this wonderful spring tradition with us. Wine, music, food, friends, and the chance to kick off the growing season by helping us to ask for our vines to be blessed. What could be better? More details and ticket info will be available next month.
February is American Heart Health month. Make sure you know what you can do to keep a healthy heart. Here is a link to a great website for all the info and resources you may need.... Heart Health Month
February is also the time for us to remember the loves of our life...
We hope you enjoyed this month's Newsletter.
Gary & Marlene
Angus, Maggie, Hercules & Bandit
Wild Mushroom Cacciatore
Published: Thursday, November 29, 2012
Great Cold Weather Dish!
Wild Mushroom Cacciatore
This is not only delicious, but it's beautiful to look at. Pair this with our 2009 or 2010 Pinot Noir. The earthy, rich and spicy flavors of this dish are complemented perfectly by the flavors and aromas of cherries, spice and leather.
This recipe was developed by Patrick Bartlett and appeared in the 'Desert Outlook' magazine in October. It looks more complicated than it really is.
1/4 cup olive oil
4 cups mixed wild mushrooms (chopped)
1 large yellow onion (chopped)
5 mixed baby bell peppers (chopped)
4 cloves garlic (chopped)
1 1/2 Tbls minced thyme
1/2 Tsp crushed red peppr flakes
Salt & Pepper to taste
1/4 cup tomato paste
1 cup (or as needed) dry white or red wine
5 vine ripened tomatoes (chopped)
1 lb whle wheat penne pasta
2 Tbls butter
1/2 cup purple basil (cut into ribbons)
1 cup grated Pecorino Romano cheese
Heat a large heavy skillet over medium heat with olive oil. Add chopped muchrooms and cook until soft and starting to braise with dark edges (12-15 minutes). Add onions, peppers, garlec, crushed red pepper, thyme and salt and pepper. Add some wine for liquid (if needed) and cook 8-10 minutes more to soften. Stir in tomato paste, add the remaining wine and simmer for about 3 minutes. Stir tomatoes and reduce heat to continue simmering for approximately 10 - 15 minutes.
While sauce is simmering, boil a large pot of water with salt and cook pasta to al dente. Drain pasta and return to pan. Toss with butter and 3/4 cup of cheese and two cups of the cacciatore sauce.
Serve pasta topped with additional cacciatore sauce, scattered with purple basil, parsley and the rest of the cheese.
Happening at Woodworth ~ November 2012
Published: Monday, November 19, 2012
Happening at Woodworth...
Ah November ....the vines are turning red, yellow and brown. The leaves are falling and the oranges, grapefruit and lemons are starting to ripen.
Holiday Wine Pairings...
Since food and drink are central to all of our holiday celebrations, this month's Newsletter is focused on pairing wines with the traditional holiday foods.
The holidays are here once again. One of the great challenges is choosing the perfect wine for the myriad of casual and not-so casual holiday meals. To make holiday meal planning easy, let's take a look as some of the most classic meals and talk about the perfect wines, including Woodworth wines to serve with them. Finding the perfect wine is simply a matter of understanding basic food and wine pairing principles:
1) Complimentary: This means choosing a wine that has flavor profiles that complement the food. If it's bold, serve with bold food, spicy with spicy food. Does the dish use fruit, like a berry infused demi-glace for instance? Serve a wine that has those same berry notes.
2) Contrasting: Choose a wine with flavor profiles that work as a harmonious contrast to the food. If the food is spicy, serve a bright, slightly off-dry, wine to balance the spice. If the food is heavy with cream or butter, serve a wine that's dry with clean acidic notes to cleanse the palate between bites.
Let's look at Thanksgiving first. This can be a very challenging meal due to the assortment of bold and distinct flavors found on most Thanksgiving menus...
Pinot Noir is the classic choice with a traditional roast Turkey dinner and the 2009 or 2010 Pinot Noir are two great choices. Pinot has all the right combinations of flavors and aromoas to both compliment and contrast with the meal. The Woodworth Pinot Noir has Cherries, earth, and spice layered together. It will totally harmonize with this meal.
If you prefer a white wine, try a 'non-oaked' Chardonnay. Fermenting and aging in Stainless Steel preserves the fruit components of Chardonnay. The Woodworth 2009 or 2010 Chardonnay is tank fermented and aged and it offers the perfect clean profile to counter the richness of this meal. Either of these Chardonnays will work, they both have easy acid, complex structure and just enough fruit to provide the perfect contrast to this meal.
In recent years, deep frying turkey has been popular, sometimes a very exciting, choice.
Deep frying produces a spicy crispy skin with super succulent meat. This method of cooking a turkey has quickly migrated from its southern roots and is now done all over the country. The Pinot Noir is still a great choice, but you should also consider a Cabernet Sauvignon.
The Woodworth 2008 Cabernet Sauvignon Reserve is a rich decadent wine that has been aged in French Oak for 21 months. It has classic Cabernet notes of black cherries, blackberries, along with green olives and spice. It has perfect structure to complement the richness of the fried turkey.
BBQ turkey is also very popular method, especially here in Southern California where November is usually mild and sunny. If it's done with lots of spicy rub and takes on the smokiness of the grill, Syrah is always a good choice. Most Syrahs have a smokey-savoriness that practically screams to be paired with any BBQ'd meat. Try the Woodworth 2008 and 2009 Syrah. They match the boldness of the meat while the berries and spice create an added layer of flavor.
Another great choice would be 2009 Wild Bandit, a blend of 55% Syrah and 45% Pinot Noir. It almost seems to have been made for this method of cooking. The Syrah brings out all the complementary elements with the smoke, and spice, and the Pinot Noir with it's cherries and earth creates an added layer of fun contrasts.
If you prefer a white wine, there's one more suggestion for the BBQ method...2011 Golden Maggie. This is an off-dry rosé wine made with 100% Pinot Noir. It's bursting with strawberries and candied cherries. It is bright and fresh; if you're a rosé lover it is the perfect contrast, keeping your palate refreshed between each spicy bite of this spicy. If you can't get a hold of our Golden Maggie, look for an off-dry (only very slightly sweet) rose or blush wine with good fruit characteristics.
Some of you prefer Smoked Turkey. This method is similar to BBQ but with added wood chips to get a deep rich smoky flavor in the bird. The classic 'complementary' choice would be the 2008 and 2009 Syrah. For a 'contrasting' choice go with the 2011 Golden Maggie which will create the contrast needed to keep your palate clean and refreshed.
We're only weeks away from Christmas. Besides Turkey, there are several other classic Christmas Dinner dishes.
Duck & Goose are both classic choices for big family Christmas dinner. Both of these birds are generally roasted and when done correctly have more fat and therefore moisture in the meat. Duck and goose are both darker and richer in flavor than a typical turkey. Pinot Noir is again the classic choice, but let's talk about a couple other great choices...
A 'non oaked' Chardonnay will work well with Duck and Goose, so again, try the Woodworth Chardonnay. Tank fermenting and aging retains the softness and structure of a great Chardonnay, and therefore, contrast nicely with the more robust rich flavors of duck and goose. It allows the flavor of the meat to stand out while rounding it out with the rich and not too acidic notes in the wine.
Another great choice for Duck or Goose is Merlot. Our 2009 Merlot is big, layered with black cherries, soft vanilla, violets, and nice herbal notes. Because it has nice tannic structure it creates a wonderful taming and softening of the bold flavors in these birds.
Choose a red blend like the 2007 and 2008 Black Dog if you want a bolder red. The Woodworth Black Dog blends are amazingly full bodied and structured. Their bold profiles of dark fruit, spice, dried flowers, pepper, and licorice guarantee they won't be too weak to stand up to the flavors of these birds.
Let's talk about Ham, yumm! This is the ultimate spiced meat, often studded with cloves and glazed with honey, brown sugar and spice. Again, Pinot Noir pairs great with Ham. The bright mid-weight body, the cherries, the spice, and the soft tannins make Woodworth Pinot Noir the perfect contrasting option for ham. If your ham preparation includes cherries it's a foregone conclusion.
Another classic choice is an 'off-dry' rose or blush wine like the 2011 Golden Maggie. Since this is also a 100% Pinot Noir and off-dry, it is equally as wonderful as the 2009 Pinot Noir with ham. Because ham is often prepared with spicy-sweetness this wine compliments it perfectly. It's the perfect palate refresher guaranteeing the flavors of the ham will remain bold and explosive to the very end.
In my family, Christmas dinner means Prime Rib. Prime Rib is the big decadent, richly roasted meat. This classic meal deserves a classic wine like a bold rich Merlot or Cabernet Sauvignon.
It's almost impossible to imagine the 2009 Merlot NOT pairing perfectly with prime rib. They are total complements to each other. Nothing competes, everything harmonizes: The rich meat, the rich wine, the structure, the softness, the elegance all working together.
Like the Merlot, you can't go wrong with the 2008 Cabernet Sauvignon. It has all the same harmonizing elements to create that wow moment with prime rib. It seems a shame not to enjoy both the Merlot and the Cabernet with prime rib. This is an indulgent meal, honor it with the best wine to cap off your holiday entertaining in style.
Brisket is an inexpensive meat that when braised slowly at low temperatures becomes tender and flavorful. This generally creates a more savory flavor, but not as robust as some other methods of cooking meat. It benefits from a wine that complements it. You want to look for a good Merlot, Syrah or Cabernet Sauvignon.
2009 Sidekick is an elegant blend of Merlot and Syrah, and is the perfect complement to brisket. The soft fruit from the Merlot has extra backbone thanks to the Syrah. This is a balanced wine that won't overpower the brisket and has enough structure to hold up against those cooks who like to take the seasonings in this meat up a notch or two.
If you are looking for a Kosher wine try Herzog Special Reserve Cabernet Sauvignon (2007). Herzog is California's premier Kosher winery.
Assuming you are making traditional potato pancakes you want to find a 'non-oaked' Chardonnay or, even better, a sparkling wine to complement this dish. The Woodworth 2009 or 2010 Chardonnay would work wonderfully, but if you want to take it in another direction, try the 2010 Sweet Sophie. This wine will make a fun contrasting wine with potato pancakes, especially if apple sauce is involved. The savory-sweetness of these will work wonderfully with the bright slightly off-dry elements of this Chardonnay and Muscat blend.
A good Kosher choice would be Willm Pinot Gris (2008).
How about desert?
Both Pumpkin and Pecan Pie are rich and spicy. They need wines that are sweet enough to hold up, and yet not so sweet they overpower. You might look for a light, not too sweet Riesling or a white blend with slightly sweet elements.
The 2010 Sweet Sophie would be a great choice. This juicy blend of Chardonnay and Muscat is bright with a spicy sweetness that will complement both of these pies with ease. The pecan with its buttery richness will dance nicely with the sweet brightness of the wine and this same brightness will refresh your palate making the spice in the pumpkin pie jump with each bite.
These pairing ideas were put together by our chef and wine expert friend, Patrick Bartlett. You should check out his great food and wine blog at http://moodwinellc.com/ He always has some great recipes!
Black Friday Special...
Don't get caught in the shopping rush this weekend. Shop On-Line!
Beginning Thursday, November 22nd through Sunday November 25th, all of our wines will be 15% off on-line. Just go to our WINE STORE at www.WoodworthWine.com, select your wine and enter the promo code BLACK FRIDAY. It's a great time to stock up on wines for holiday entertaining and gifts.
Also remember that this Saturday is 'Small Business Saturday'. Support your local small businesses this weekend. (By the way, it would be pretty hard to find a smaller business to support than Woodworth Vineyards). To read more about Small Business Saturday, go to https://www.facebook.com/SmallBusinessSaturday
Hope you enjoyed this month's Newsletter. Sorry there was no Woof Notes ... the dogs just wouldn't cooperate. Hopefully next month.
Have a very Happy Thanksgiving!
Join us on facebook at www.facebook.com/woodworthvineyards
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Published: Thursday, October 11, 2012
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Published: Sunday, July 29, 2012
Braised Short Ribs recipe to pair with Sidekick, a Merlot/Syrah blend from Woodworth Vineyards.
Watermelon Salad with Grilled Prawns
Published: Friday, July 27, 2012
Watermelon Salad with Grilled Prawns to pair with Woodworth Vineyards Golden Maggie ! a Rose of Pinot Noir.
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