Category Archives: Wines
But have been remiss in posting…I’d give you all the usual excuses, but you’ve heard them all….busy, busy, busy….
And I know I promised some Italy pics, but I still haven’t organized them. It’s coming, promise….
As for the Summer season at the Chateau, we’ve been experiencing good weather so far. My tomatoes plants are looking good, but I’m not seeing a lot of fruit yet because the moles and gophers are playing buffet on the garden.
More importantly, however, we might actually have a grape harvest that’s on time! All indications so far are going that way, but we’ve got a full month to go before we pick anything!
BTW, we’re offering Riesling in the Tasting Room coming up for a limited couple of weeks in our tasting lineup….be sure to come in and get some while you can, as that window will close by the 23rd of August.
“A delicious late summer evening entrée for the grill!”
You will need:
A flat-bottomed grill pan for the outdoor grill (or line the grill grates with foil to catch melting cheese)
Plastic wrap, for pounding the steaks.
- 4 each 8 oz. (approx.) rib eye steaks, pounded to ½ inch thick
- 4 tablespoons prepared pesto (see below)
- 6-8 cremini mushrooms, sliced thin
- 8-10 fresh spinach leaves, cleaned, stems removed
- 4 slices provolone cheese
- 4 tablespoons blue cheese, crumbled
- Salt and pepper, to taste.
- Trim excess fat from the steaks. Place each steak between two sheets of plastic wrap; pound out to even ½ inch thickness. Season with salt and pepper.
- Spread 1 tablespoon pesto on one surface of each steak.
- Sprinkle 1 tablespoon of blue cheese on top of pesto.
- Layer in a single layer: mushrooms, then spinach, then provolone cheese, tearing cheese to fit.
- Starting at the narrowest end of each steak, roll tightly; secure each roll with butcher’s twine. Further secure each roll by wrapping a length of twine around the long length of each roll.
- Prepare an outdoor grill for indirect heat, to approximately 325 degrees.
- Place the steak rolls in center of grill (not over direct heat source). Cook for 8-10 minute, turn once and cook for 6-8 minutes (medium rare).
- Rest rolls off heat, covered with foil, for 7-8 minutes. Slice each roll to desired thickness.
Delicious when paired with Chateau Montelena Estate Cabernet Sauvignon!
-CellarMaster member Robert Hopkins and Cynthia Ancona
After two weeks in Italy. It was a wonderful trip, but I’m happy to be home. The one thing about traveling overseas, as great a vacation as it may be, it certainly makes you appreciate home (easier said when you live in one of the most beautiful places in the world!). Anyways, as I continue to recover from jet lag, and get right back into the groove, you can expect a few posts on my Italy excursion along with pictures. In the mean time, maybe I’ll see some of you next week at a Chateau Montelena Wine Dinner that I’m hosting at Ruth’s Chris in Irvine…. Curious about other upcoming wine dinners? Be sure to check out our Events Page to find out when we’ll be hosting an event near you.
More to come….
Upon returning to the office Monday morning, we were greeted with an email from a customer about an experience he’d had with one of our wines over the weekend. The wine in question: our 1976 North Coast Cabernet Sauvignon. He writes:
Last night I had a small dinner at my home in Healdsburg, CA, in order to honor a friend, and to try out some Napa “Cult” Cabs I had assembled. Screaming Eagle, Harlan Estate, Bryant Family etc…. But the most amazing surprise was a 1976 Chateau Montelena Cabernet Sauvignon North Coast (I’ve attached a picture of that) … wow! Whoever made that wine should be very proud, it’s drinking wonderfully, even after 35+ years! Please give my regards to the Barretts and anyone else who had a hand in that very fine bottling. What a pleasure, I’m a winemaker myself, and I just had one of the best wines I’ve ever had. Bravo!
As you might imagine, it was a pleasure to find this email in our inbox Monday morning and to know we were included in a tasting with such wonderful wines. We love hearing from our customers about their memorable experiences with our wines.
What was the best bottle of Chateau Montelena wine you have ever had and who did you enjoy it with?
Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidge of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish! The irresistable floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.
- (14-ounce) package water-packed firm tofu, drained
- 4 cups (1 quart) safflower oil or peanut oil
- 1 cup all-purpose flour (about 1 cup)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups club soda, chilled
- ¾ cup prepared sweet chili sauce
- 1 tablespoon sriracha , or to taste
- Slice block of tempura into thirds. Place tofu slices on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut each tofu slice into bite size cubes. Hold at room temperature on paper towels while oil is heating.
- Clip a candy/fry thermometer onto the side of a medium deep skillet or large (2 quart) saucepan; add oil to pan. Heat oil to 380°.
- Combine flour, cornstarch, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, OR long chopsticks,dip tofu in batter. Gently place tofu in hot oil, and fry 1 minute or until golden, turning once. Fry cubes in small batches; do not crowd pan. Remove each batch of fried tofu with clean slotted spoon, and drain on paper towels. Make sure oil temperature remains at 375° to 380° during each batch.
- Plate with dipping sauce, and serve. (Keep tempura warm in oven for up to 20 minutes before serving.)
Our members have an exclusive experience waiting for them when they reserve their CellarMaster Tastings here at Chateau Montelena. Members enjoy a semi-private, hour-long educational experience in which our library and Estate wines are sampled alongside local artisan cheeses selected for their unique flavor profiles. Set in the private quarters of the winery’s private residence, our members have an opportunity to taste and purchase select wines available exclusively to them. Members are welcome to reserve one of the islands for the day to picnic before or after their tasting. If you haven’t been to visit us in a while, please call us at (800) 222-7288 and reserve your tasting soon; this is the perfect time of year to enjoy the Chateau and the beautiful grounds! CellarMaster Tastings are offered twice daily, Thursdays through Sundays, at 10:20 a.m. and 2:30 p.m.
We look forward to seeing you!
Judy Tischler, Wine Club Ambassador
So what is a “summer wine?” Well, the snarky (but accurate) answer is that a “summer wine” is whatever happens to be in your glass from June 20th to September 21st. However, most of the time we’re talking about anything that is light, crisp, and refreshing – a wine that can benefit from a bit of time in the refrigerator (or even – *gasp* – the occasional ice-cube in the glass). For me, most often that means Sauvignon Blanc nice and frosty right out of the ‘fridge. In fact, I think one of the things I like the most about this wine is that whenever I have a sip of it, no matter what time of the year it may be, it always conjures up visions of relaxing on warm summer evenings with family and friends.
Close runners-up for summer time R&R are Riesling and Rosie – little known fact: we make a fantastic rosé, but it isn’t available for purchase, sorry, we make it just for our owners and employees – which are both exceptional end-of-the-day thirst quenchers and also pair beautifully with that other great American summer tradition, barbeque! Try the Riesling with some Memphis style ribs – you’ll be pleasantly surprised; the Sauv Blanc, on the other hand, is a great match for barbequed oysters. As far as the Rosie goes, it is a small production rosé of Zinfandel that is great with grilled pork chops. Maybe someday we’ll make enough to share… Now, don’t worry, I’m not leaving out the Chardonnay, and no it is not 4th place on my summer (or any other) list, but it is far too versatile to be pigeon-holed as a “summer wine.” I love a cool glass of Montelena Chardonnay anywhere and (just about) any time – with delicate sable (butterfish) in August, or herb crusted roast chicken in January – it is always a great choice.
What will you fill your glass with this summer?
Is Napa still considered Bay Area? I’ll say yes. Some define the Bay Area as the outreach of BART (for those unfamiliar with the acronym, that’s our train system here). Napa County still touches part of the Bay waters – the San Pablo Bay waterway that borders the Carneros District – and provides a nice cooling effect for the varietal of grapes that prefer lower temperatures that are grown in that region.
In any case, as a sports fan, foodie, and wino, there’s no better place to be than here in Napa this weekend. Our Giants are on a winning streak – Matt Cain pitched a perfect game yesterday; the US Open comes to town; summer season fruits are here, so Farmers’ Markets are bustling; and of course, there’s always the wine country beckoning for a visit. It’s the quiet before the storm – just before the high season of visitors begins here at the Chateau, so we’re relatively quiet for now. Not to mention, three new restaurants opened up in the little town of St. Helena…
Apart from anticipating the weekend’s searing heat, it’s a great time to be in the Bay!
Today marks the beginning of Auction Napa Valley 2012, the Napa Valley Vintner’s annual charity fundraiser, and it’s shaping up to be a very exciting weekend, indeed. The weekend will include four glorious days of celebrating the best of Napa Valley – everything from private winemaker dinners to elaborate parties and more than 250 different lots on which one can bid (both here in Napa and online from the comfort of your home!). Auction Napa Valley is a not-to-be-missed weekend for wine lovers, vintners and avid wine collectors from around the world. The event is always held the first weekend in June and the proceeds from the auction will benefit health, youth and affordable housing non-profit programs in the area. We’re excited to announce that we’re participating in two lots this year: one e-auction Lot (which you can bid on from a computer/mobile device anywhere you might be) and one very exciting live auction lot that includes a private concert and might inspire you to clear some room in your cellar - in a partnership with Chappellet, Garguilo, Raymond, Shafer and Silver Oak.
So for those of you feeling lucky this weekend, you may consider bidding on E-Auction Lot #379 which includes spectacular wines from such Calistoga winegrowers as: Araujo, Barlow, Canard, JAX, Jones Family, Kenefick Ranch, Summers Estate, The Grade, Zahtila and, of course, Chateau Montelena Winery. The bottles, from all participating Calistoga winegrowers, will be presented in large format sizes.
And for those of you planning to be in Napa Valley this weekend and those planning to attend the live auction on Saturday at beautiful Meadowood, keep an eye out on Lot #35 which includes wines from celebrated Napa Valley producers and a private concert from Lady Antebellum for you and your closest friends. As if that weren’t enough, the winner will also be flown to London for a private tour of the band’s recording studio and another opportunity to enjoy Lady Antebellum in concert…in London.
Will you be bidding? If so, on which auction lot?
I’m sure by now most of you know we have a tasting room in San Francisco at the Westin St. Francis. But, did you know we have a great presence throughout the city in other venues where you can enjoy CM wines? Here’s a list of few standouts you need to visit:
- 5A5 Steakhouse on Jackson St. – Set in a beautiful neighborhood, this unique restaurant features Wagyu beef (graded at various levels) and you can order your steak by the ounce to your specifications. Remember, Wagyu beef is rich; you don’t need to order typical American sizes of like a 28 oz porterhouse to truly fill you up. Hip, vibrant, great food (don’t forget the Hamachi shooters to start), and our Napa Cab by the glass!
- Four Seasons – For those who have not dined in a high-quality hotel before, let me explain (since I used to be in hotel business, I know!), some of these hotel restaurants offer the best quality of food you can get. They might not have a flagged celebrity chef behind it, but trust me, their quality of ingredients are second to none. These hotel restaurants are often loss leaders as far as the hotel ledger is concerned, but they provide this as part of the service to their guests who demand quality. What’s great is that you don’t have to be a hotel guest to enjoy this. I had the privilege to dine there last week – they easily match, if not top, some of the well- known eateries in town. Yes, you can also get our Napa Cab by the glass there too!
- John’s Grill - Comfort food with tradition. The old Dashiell Hammett (of Maltese Falcon fame) hangout is one of the oldest restaurants in the city and still serves up a blast-from-the-past menu.
- WaterBar – On the Embarcadero. As part of Pat Kuleto’s restaurant conglomerate, you know the ambiance/setting will be spectaular, and that’s even before you take in a breathtaking view of the Bay Bridge. Some of the freshest seafood/oysters that go perfectly with our Chardonnay.
- Wayfare Tavern – Tyler Florence’s presence on Sacramento Street was a hit from the start. True tavern food, lively setting, and service that is both thorough and formal while being personal and fun. Contradiction, you say? Go there and you’ll know what I mean. And use it as your cheat day and order the fried chicken.
- Oak Room – Set within the Westin St. Francis (see above, Four Seasons). Another hotel restaurant that promises some top quality food using some of the best ingredients. It’s a shame how so many visitors clamor to the famous restaurants in the city and ignore these gems within the hotels. Trust me, stop fighting the crowds, and dine in the hotels…
So you see, I love my wine, but I just can’t get enough of the city and food!
Bon Appetit and cheers!