Category Archives: Winery News
We had many wonderful submissions for our second annual members’ Recipe Challenge. Our staff culinary team reviewed all submissions. We then selected 10 semi-finalist’s recipes for testing in our Chateau kitchen.
Each of four categories- Appetizers, Salads or Sides, Main Courses, and Sweet Endings- were independently judged by our staff in a private tasting, paired with the suggested wine. We are delighted to announce our winners as follows:
Donald Kellar, for “Vietnamese Style Ahi Cakes”, paired with Chateau Montelena Potter Valley Riesling;
Evan Goldfischer, for “Evan’s Famous Latkes”, paired with Chateau Montelena Napa Valley Cabernet Sauvignon;
Erica Bearman, for “Grammy Miller’s German Sauerbraten”, paired with Chateau Montelena Napa Valley Cabernet Sauvignon (main course); and
Greer Reimer, for “Chocolate Tarragon Mousse”, paired with Chateau Montelena Potter Valley Riesling.
Congratulations to all!
Our category winners are all invited to schedule a private tasting, vineyard tour, and catered lunch on the islands for four people – all with our compliments and congratulations.
Grand Prize Winner
Our Grand Prize Winner is Erica Bearman, for her traditional Saurbraten which came to her family from “Grammy Miller”. In the final tasting, this dish reminded the judges of a holiday meal and judges noted that the flavors paired beautifully with Chateau Montelena’s Napa Valley Cabernet. Erica, along with up to seven guests, will be invited to join us in our Chateau Residence Kitchen to prepare their winning dish along with our culinary staff members, who will complete the four course luncheon with their own complimentary dishes. The sit down luncheon, served in the Chateau’s Great Room, will include Chateau Montelena wines paired with each dish!
We’ll post each of the winning recipes over the next few weeks so that you can make them and taste for yourself (and, of course, enjoy with your favorite Montelena wine). We encourage you to try the recipes perhaps share some of your own favorite pairings. Who knows? We may ask to share your recipe on our blog! Better yet, become a CellarMaster so you can participate next year and submit your own recipe in next year’s challenge.
Recipe Challenge Coordinator
A few months ago a video production team visited the Chateau to interview Master Winemaker Bo Barrett and Vineyard Manager Dave Vella for a 7.5 minute piece that will air on PBS periodically. UltraMont member Tom Koch also makes a cameo, and talks about what keeps him refilling his glass with Chateau Montelena wines.
The holidays are in full swing here at Chateau Montelena and our tasting room is lit up and looking as festive as ever – but goodness, where has the year gone?! That Indian summer we had certainly didn’t help me adjust. So, needless to say, I find myself writing this with hardly half my shopping done and Christmas just two weeks away. Funny, because it seems every year I tell myself “next year will be different” and I vow never to do last minute shopping again…sound familiar? Or, are you just having an impossible time finding that perfect gift? (As lovely as another sweater is, sometimes I’m looking something a little more…er unique.)
May I suggest tickets to our 2nd annual HOUSE PARTY Saturday, January 26, 2013? Once again, we will open up the Chateau so that our guests can have the run of the place for one fantastic night filled with dancing, fine food and wine. The theme this year is Fire and Ice - we will be serving culinary adventures at tempting temperatures that you can enjoy with Montelena classics, special wines from our library collection and even a few limited-production winery-only wines. We are also adding a “Salon de Vin” this year where you can stock up on special wine bottlings and larger formats.
Courtesy of Chateau Montelena, visitors to the winery who drive electric-powered vehicles can now charge their batteries while they enjoy our hospitality. In partnership with Ecotality, the company that sells/markets EV charging stations that exist on the Blink Network, we have installed a Pedestal Charger, along with the first Level 3, DC Fast Charger in the Napa Valley. The DC Fast charger can charge most batteries in less than an hour. It will be tied into the Blink Network of charging stations throughout the country so that EV owners on the network will be automatically pointed to us as they make their way north of San Francisco. The DC Fast Charger is operating now, the Pedestal Charger will be operational in the near future.
The following article by wine journalist Bill St. John, which appeared in the October 25, 2012 Chicago Tribune, ought to set the record straight regarding sulfites in wine. It’s definitely worth the read (perhaps with a nice glass of Montelena).
Sulfite’s Headache is in Labeling
Fermentation By-product is in All Wine, but Only U.S. Requires Warning
This is the time of year when people tell me, as they return from their European vacations, that they drank bottle after bottle of wine with their meals and “never got a headache.” They explain this miracle by saying that wines in Europe “do not contain sulfites,” unlike wines sold in the U.S., the labels of which clearly state “Contains sulfites.”
Because wine bottle labels in Europe do not print “Contains sulfites,” the assumption is that the wine does not as well. But it does; the label merely does not state that it does.
“Contains sulfites” is on all bottles of wine sold in the United States, no matter where the wine was made, because of our government’s regulations, rules that do not hold outside the U.S.
My sadly returning vacationers further claim that winemakers in other countries “must make a separate wine for export.” They do not; the Antinori Chianti Classico that you drink in Tuscany is the same Antinori Chianti Classico that you drink in Toledo.
The reason that you didn’t get a headache drinking it in Tuscany is that you were on vacation. In Tuscany.
Anyway, most people do not “get a headache” from ingesting sulfites.
The “typical allergic reaction to sulfites,” says Dr. Mary C. Tobin, director of the Division of Allergy and Immunology at Rush University Medical Center, “is hives, itching, flushing, swelling, nausea, diarrhea and low blood pressure.” All bad, but no headache.
Reactions to sulfites vary from mild to life threatening and affect a small percentage of the population (the FDA estimates one in 100, although up to 5 percent of the population of asthmatics). People allergic to sulfites by and large know that they are.
“Sulfite” describes a form of the common, natural, nonmetallic element sulfur. The preservative sulfur dioxide is another form of the element. Because sulfur is an antioxidant and anti-microbial, it prevents spoilage and browning in food and wine. What sulfur does for Tokay, it does for Tater Tots.
Furthermore, you cannot find a wine – any wine – completely free of sulfite. Sulfite is a natural byproduct of fermentation; around 5-10 mg/liter of sulfite exists in wine willy-nilly. Wine labels may state “No added sulfite” (sometimes seen on organic or so-called natural wines) but that is merely as true as it stands. The wine still contains some sulfite; none was added to that which occurred as matter of course.
The amount of sulfite in a bottle of wine will vary, depending on vineyard and winemaking practices, from 40-80 mg/liter. Again, these are levels in all wines conventionally made, from all regions of the globe. Wines that contain more than 10 mg/liter of sulfite must mention, again by our government’s laws, “Contains sulfites.”
To put sulfite levels in perspective or context, many foods contain sulfites but are not labeled so. For instance, bottled lemon juice, dried (orange) apricots, grape juice, many a salad bar and many a frozen white food (such as potatoes) that the processor wishes to remain white, all contain sulfite, often in amounts many-fold to that in wine.
So, why is there no warning label on a bag of trail mix? A good ol’ American answer: politics.
According to Thomas Pinney, in the second of his two-volume work “A History of Wine in America,” the congressional engine behind the sulfite warning label, finally enacted in 1986, was then-Sen. Strom Thurmond, of South Carolina, a teetotaler who once growled that “party animal” Spuds MacKenzie, the Budweiser bark-person with one black eye, was “glamorizing the use of alcohol” among young people.
Beginning in the 1970s, various neo-prohibitionist groups lobbied Congress for ingredient labeling on bottles of wine and other alcoholic beverages, with the ostensible aim of preventing such disasters as fetal alcohol syndrome. Stymied by the courts throughout the 1980s and prevented from passing into action such legislation, these efforts morphed into warning labels of one form or another, writes Pinney, “Only now the object was not to inform but to frighten.”
Thurmond’s crowning achievement was the passage in 1988 of the law that mandates the “government warning” label on all bottles of wine sold in the United States. You’ll see it, sometimes, slapped on bottles of wine made in other countries but sold here, looking like the afterthought that it is considered to be by foreign winemakers.
It’s the label that tells everyone what they already know, sort of like a sportscaster describing to you what you’re currently watching: to beware of ingesting alcohol if you are pregnant or about to operate a machine.
Reading it always gives me a headache.
Perfect Pairing with Chateau Montelena’s 2010 Napa Valley Chardonnay!
What could be simpler than these fresh bruschetta? The creamy texture, delicate thyme, perfume of citrus and sweet honey are a match made in heaven for our Chateau Montelena 2010 Chardonnay!
- 1 traditional French baguette; thinly sliced
- 8 ounces whole milk fresh ricotta cheese
- Zest of 1 large lemon
- Salt and freshly cracked black pepper, to taste
- 3 tablespoons olive oil
- 2 tablespoons honey
- 8-10 springs fresh thyme
- Additional lemon zest, for garnish
Preheat the oven to 425 degrees F.
De-stem the fresh thyme leaves and bruise with the back of a soup spoon.
Mix together ricotta, half of the fresh thyme leaves and lemon zest. Season with salt and pepper to taste. Set aside.
Brush baguette slices with olive oil on one side, reserve remaining olive oil. Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm.
Spread toasts liberally with seasoned ricotta. Drizzle with remaining olive oil; repeat drizzle with honey, and sprinkle with reserved thyme leaves. Arrange on serving platter; zest lightly with addition lemon if desired, for garnish. Serve warm.
So Delicious with Chateau Montelena Riesling!
Our Potter Valley Riesling compliments the spicy and delicate flavors of this warming curry. Try substituting butternut squash for the carrots to make this a truly fall dinner.
- 2 chicken breasts, oven roasted on the bone and shredded
- 1/4 cup flour
- 3 T. butter
- 4 Tbsp lemon curry powder (or medium madras style)
- 2 teaspoons fleur de sel
- 1/2 teaspoon freshly ground peppercorns
- 14 oz. lite coconut milk
- 1 Qt home made chicken stock
- 1 ½ c. jasmine rice 2 Tbsp fresh ginger, minced
- 2 Tbsp garlic, minced
- 2 serrano chili peppers, seeded, de-veined, minced
- 2-3 medium carrots, julienne cut
- zest of 1/2 lemon
- 3/4 cup fresh or frozen peas
- 1 teaspoon ground coriander seeds
- 8 green onions, medium dice
- 1/3 cup each finely chopped mint and cilantro
- Juice of one small lime
- 1 med. Heirloom tomato large dice, for garnish
Roast chickens ahead and debone when cool: shred breast meat into bite sized pieces. Heat butter and flour in a large saucepan on medium- high heat; cook roux until blonde. Add curry powder and combine quickly. Heat coconut milk and whisk immediately into roux; reduce heat to medium. As white sauce thickens, gradually add chicken stock and simmer 5 minutes. In a separate small saucepan, prepare basmati rice and cook per instructions. Add the carrots ginger, garlic, and chili pepper to curry sauce and simmer until carrots are al dente, about 3-4 minutes. Add the chicken, lemon zest, green onions and peas; reduce heat to medium low and stir occasionally until heated through.*
***Just before serving, add the coriander seeds, cilantro and mint. Adjust seasonings and stir in lime juice. Serve with basmati rice scooped into center; garnish with tomato and more cilantro as desired. Serves 6 as a main course.
Do-ahead tip: Prepare curry ahead to *, and refrigerate for up to 2 days. Reheat and continue with **.
A Perfect Pairing with Our Napa Valley Cabernet Sauvignon!
This caponata is an interesting appetizer or side dish when you plan to uncork our smooth, intense Napa Valley Cabernet. The pine nuts, tomatoes and balsamic come into harmony with the dense, nutty and slightly bitter cocoa nibs to perfectly compliment the cabernet/merlot marriage, always a lovely wine to open with dinner. Cocoa nibs are available in most gourmet grocery markets packaged in small pieces. The flavor is slightly nutty with chocolate notes and a hint of bitterness. We think it is a brilliant bridge to deep concentrated red wine aromas and flavors. Our recipe was inspired by Zazu Restaurant in Santa Rosa, California.
- 3 medium, firm eggplant, unpeeled, 1 inch dice
- 2 cloves garlic, peeled and minced
- 1 ½ lbs. garden tomatoes, peeled and diced ( substitute 1 28 oz. can peeled tomatoes, drained)
- 1 1/2 ounces semisweet chocolate, chopped small
- 1/3 cup balsamic vinegar
- 3 stalks celery, diced
- 1/4 cup raisins, soaked for 1 hours in ¼ cup cabernet wine
- 1/4 cup toasted pine nuts
- 1/4 cup capers
- 1 tablespoon cocoa nibs
- ½ c. finely chopped Italian parsley
- olive oil, for sautéing
- kosher salt and freshly ground black pepper, to taste
Slice the eggplant, season with salt and pepper, and place in a single layer between paper towels, weighted with a large skillet, to press excess moisture: about 30 minutes.
In a large sauté pan on medium high heat, sauté the eggplant in single layer batches in 4-5 tablespoons of olive oil until golden and soft, about 7 minutes. Set aside.
In the same pan, sauté the garlic until fragrant, about a minute. Add the tomatoes and chocolate and stir until chocolate is melted. In a mixing bowl, combine eggplant, garlic, tomatoes, balsamic, celery, raisins, pine nuts, capers, cocoa nibs, and parsley. Season to taste with salt and pepper.
Chill the caponata for one hour before serving or spoon into a glass jar and keep for later, up to 3 days.
Delicious with crusty French bread, as a side, or spooned onto toasted baguette slices…all with a glass of Chateau Montelena Napa Valley Cabernet.
It’s fall…and time to cook for Cabernet!
Nothing says fall better than warm and earthy roast pork loin. This delicious dish is actually easy to prepare, especially if you have the butcher butterfly the pork loin for you. (The instructions are included here as well.) Enjoy this delicious fall dish with Chateau Montelena Napa Valley Cabernet Sauvignon.
- 1 cup dried cherries
- 3/4 cup red wine, preferably Chateau Montelena Napa Valley Cabernet
- 2/3 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup minced fresh parsley
- 1 tablespoon rubbed sage
- 3 tablespoons butter
- 2-1/2 cups French bread cubes (day old is preferred)
- 3 slices thick cut bacon, cooked and diced
- 1 cup chicken broth
- 1/2 teaspoon pepper, divided
- 1/4 teaspoon ground cinnamon
- 1 boneless whole pork loin roast (about 3 pounds)
- Reserved wine from cherries
- 1 cup chicken stock
- 2 sprigs thyme or rosemary
- 3 Tablespoons butter
In a small saucepan, bring cherries and red wine to a simmer. Remove from the heat; set aside (do not drain).
In a large skillet, sauté the onion, celery, parsley, apples, and sage in butter until tender. Remove from the heat. Strain the cherries, reserving the wine for sauce. Stir in the bread cubes, broth, 1/4 teaspoon pepper, cinnamon, pistachios and drained cherries. Let stand until liquid is absorbed. Season with salt to taste.
Pre-heat oven to 400°. Lay the roast fat side up on a clean cutting board. Trim the fat cap and discard.
TO BUTTERFLY THE ROAST:
Slice into the roast crosswise, parallel to the counter, about 1 inch from the bottom, slicing to within ¾ inch of opposite side.
Open roast so it lies flat; repeat slice crosswise, parallel to counter, about 1 inch in thickness; open this flap.
Cover with plastic wrap; flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges.
Close roast; tie several times with kitchen string or use silicone bands. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper and salt.
Bake roast, uncovered, at 400° for 10 minute; reduce oven temperature to 350° and continue to bake for 45-50 minutes, or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
FOR THE CABERNET REDUCTION:
Meanwhile, place roasting pan on over medium heat; add reserved wine to roasting pan and stir to loosen browned bits. Pour into a small saucepan. Add chicken stock; bring to a simmer over medium-high heat; cook until reduced by half. Whisk in butter and remove from heat. To serve, slice roast, place two slices on plate and drizzle with reduction, or serve sauce separately.
Yield: 8-10 servings.
Our 2011 Sauvignon Blanc has a great acidity that stands up to bright citrusy notes in any dish. Fresh lime, aromatic cilantro, and firmly textured fish compliment the bright palate and crisp finish of this delicious wine! Serve both well-chilled for a perfect beginning to a dinner repast, or let them shine together as the star of a light lunch!
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoons extra virgin olive oil
- 1 pound fresh firm white fish, such as sea bass fillet or tilapia fillet, cubed in 1/2 inch pieces
- 1/2 cup chopped fresh cilantro
- 1 medium red onion, finely diced
- 1 stalk celery, finely diced
- 2 fresh medium vine ripened tomatoes, cubed, seeded and drained
- 2 avocados – peeled, pitted, and cubed
- salt and pepper to taste
- Lettuce leaves, for garnish
In a medium non-reactive bowl combine the lemon juice, lime juice, orange juice and olive oil. Add the fish and toss to coat. Cover and marinate in the refrigerator for about 3 hours. The flesh of the fish should be white and opaque.
Add the cilantro, onion, celery, tomato, and avocado. Season to taste with salt and pepper, To serve, spoon onto lettuce leaves and garnish.
Grab a bottle of our 2011 Sauvignon Blanc – available only through the winery – and enjoy alongside this dish. Cheers!