Cuvaison Estate Wines
 
November 23, 2009 | Cuvaison Estate Wines

Perfectly Paired for Chardonnay!

 Try these recipes that paired wonderfully at our Club Holiday Celebration in the Cave!  Enjoy and let us know how it turned out!

 

Curried Chicken Crostini 

Yield: 3 cups (makes 48 hors d’oeuvres)

Sometimes the simplest recipes are the best. Here, I’ve used great fresh ingredients and combined them in a way that allows their flavors to come through. The peas add sweetness and the radish adds a bit of spiciness and crunch. As a snack, I serve this on a thin crisp sesame wafer and garnish it with daikon sprouts. For a light luncheon, I serve it on butter lettuce with roasted red or golden beets, topped with a light citrus vinaigrette. Either way, it is a wonderful compliment to a variety of wines, including Cuvaison Chardonnay.

  • 3 cups cooked organic chicken, cubed
  • 1/4 cup your favorite mayonnaise (or homemade aioli)
  • 1/2 Tablespoon whole grain mustard
  • 1/2 teaspoon Curry powder
  • 1 each Zest of lemon
  • 1/2 teaspoon ginger, finely chopped
  • 1/3 cup English peas, cooked and strained
  • 6 each radish, quartered and thinly sliced
  • 1 Tablespoon Italian parsley, chopped
  • to taste sea salt and freshly ground black pepper

Combine the above ingredients, chill and serve on your favorite crisp cracker or crostini.

Chef Bruce Riezenman, Park Avenue Catering Company, October 2009, Eat well!

 

  

Spring Hill Mac & Cheese

Serves 8-10 as a side dish or 40 small hors d’eouvres (makes 7 cups)

This is quality comfort food using good cheddar and good pasta. You can add a combination of fresh and dried wild mushrooms if you’d like to make it even nicer.

  • 1/2 cup Japanese coarse breadcrumbs
  • 1 Tablespoon butter
  • 1 Tablespoon Italian parsley, chopped fine
  • 1/2 pound Elbow macaroni
  • 2 Tablespoons butter
  • 5 Tablespoons flour
  • 1/2 pound Spring Hill aged white cheddar, chopped or grated
  • 1 ounce Vella dry jack, grated
  • 1/2 cup chicken broth (or vegetable broth)
  • 3 1/2 cups milk
  • To taste good coarse sea salt

Method:
Place 1 Tablespoon of butter in a sauté pan over medium heat. Once melted, add the breadcrumbs and cook (while stirring) until they are golden brown and crisp. Remove from the heat, season with salt and add the parsley. Set aside for later.

Place butter in a sauté pan over medium heat. When the butter starts to melt, add the flour. Mix with a wooden spoon until fully combined. Reduce the heat to low and cook for 8 minutes without browning the flour/butter mixture (roux).

Add the chicken broth (cold) to the warm roux a little at a time and stir until smooth. Place over medium heat. Slowly add the milk (cold) in 1/2 cup increments, stirring until smooth each time and simmering before adding the next part. Once all the milk is added, stir and simmer for at least 15-20 minutes.

Add salt (to taste) into the sauce and simmer for another 5 minutes.

Meanwhile, bring a pot of salted water to a boil and cook the pasta until just done. Drain and rinse, then add the pasta to the cream sauce. Add both cheeses and stir until the cheese is completely melted. Adjust with additional salt as needed.

Serve on a plate, in a cup or on a spoon and sprinkle liberally with the crisp breadcrumbs.

Serve immediately, or reheat. If necessary, add a bit of hot water to thin out the Mac & Cheese.

Chef Bruce Riezenman, October 2009, Eat well!
 

 

Time Posted: Nov 23, 2009 at 10:05 AM
Cuvaison Estate Wines
 
November 16, 2009 | Cuvaison Estate Wines

Cuvaison in San Francisco Chronicle!

This article appeared on page M - 6 of the San Francisco Chronicle - 11/15/2009 - By Janny Hu, Chronicle Staff Writer
 

From the parking lot at Cuvaison Estate Wines' new tasting room in Napa, there are few hints as to what awaits inside - which is a good thing. It heightens the shock factor of walking in and discovering floor-to-ceiling windows that offer stunning, panoramic views of the estate's vineyards in the heart of Carneros.

The tasting room opened in May and is 85 percent solar powered in keeping with Cuvaison's commitment to sustainability (both its winery and land were certified Napa Green in 2008). Despite its size, the service remains remarkably personal thanks to a slower-paced, sit-down format.

The vibe: Open, airy and full of natural light, the space is gorgeous. The north- and east-facing windows are retractable, so you can enjoy fresh air during warmer days and protection during inclement weather - all while gazing at the estate's vineyards and central lake.

Tabletops and chairs are made from recycled aluminum, and the building is finished with teak and cherry wood, lending a warm vibe to an otherwise modern-looking structure.

The team: Winemaker Steve Rogstad joined Cuvaison in 2002 and crafts Chardonnay, Pinot Noir, Syrah and Merlot from 400 acres across the Carneros estate. The winery's separate 140-acre Mount Veeder estate specializes in Cabernet Sauvignon.

The wines: Two tasting flights of four wines are offered for $15 each, though we were able to mix and match wines from both lists. Among the choices are two Chardonnays, two Pinots and the 2006 Mount Veeder Cabernet Sauvignon.

The experience: If you're short on time, think about coming back on a more leisurely day. All tastings are seated, so you sit either indoors or outdoors and the wines are brought one at a time. It makes the process longer but nets you individual attention.

Our host gave a brief history of each wine and pointed out where the grapes were grown - in one case, the Pinot vines were a few feet away. The map he referenced was even detailed enough to show our exact table.

Throughout the visit, we never felt rushed or pressured, and on our way out, we snagged a bonus taste of their 2006 Espiritu dessert wine.

The extras: Cuvaison has a second tasting room in Calistoga on Silverado Trail, with shaded picnic grounds.

Nearby: Domaine Carneros, 1240 Duhig Road, Napa, (707) 257-0101. Madonna Estate, 5400 Old Sonoma Road, Napa, (707) 255-8864. Artesa, 1345 Henry Road, Napa, (707) 224-1668.

If you go: Cuvaison, 1221 Duhig Road, Napa, (707) 942-2455. Open daily, 10 a.m.-5 p.m. 

Go To Article: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/15/TR3D1AGHMT.DTL
Photo: Brant Ward / The Chronicle

 

Time Posted: Nov 16, 2009 at 11:18 AM
Cuvaison Estate Wines
 
November 11, 2009 | Cuvaison Estate Wines

Online Auction - 3 Days Left!

Only 3 Days Left - Carneros Wine Alliance - Online Auction!

Bid & Buy through Saturday, November 14 -- http://auction.carneros.com

A Unique chance for wines, magnums, holiday gifts, and shared experiences for family and friends.  Beneficiaries are the Carneros Land Stewardship Foundation and the CWA’s Cru Carneros educational and training program for early stage wine and food professionals.

Cuvaison's Auction Lot:
Join us for a private vineyard tour followed by a wine paired luncheon for four in the gallery room of our new Carneros tasting room. You'll be surrounded by views of the rolling waves of our estate vineyard as you settle in to enjoy your meal. The experience continues as you take home a 6 bottle selection of our finest Estate grown wines including the limited release 2007 S Block Chardonnay and 2007 Block F5 Pinot Noir.   -   An Estimated $400 value!

"The Carneros Wine Alliance is an association of wineries and growers in the Carneros AVA (American Viticulture Area).  One of the most rural of wine regions, Carneros (“the Ram” in Spanish ) is known for its natural beauty, its commitment to community and to the preservation of our environment."

 

Cuvaison Estate Wines
 
November 6, 2009 | Cuvaison Estate Wines

Our Holiday Gift Collection

As you're making your list, and checking it twice... don't forget to check out Cuvaison's Holiday Gift Collection!  (Even if the gift recipient just so happens to be yourself!)


 

[Order before Nov 15th to receive before Thanksgiving!]
 

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