Cuvaison Estate Wines
 
October 9, 2009 | Cuvaison Estate Wines

Sweet as pie...


Problem: Thanksgiving is just around the corner and you haven't a clue how you will ‘dress up' your stuffing recipe this year, let alone what wines you should pair with the biggest feast of the year.

Solution: Cuvaison has an offer as sweet as pie, perfect for any spread that will not disappoint those discriminating palates at your table.

Pair your Thanksgiving feast with this exclusive lineup:
2008 Vin Gris of Pinot Noir
2007 ATS Chardonnay
2007 Pinot Noir Robert Nicol Vineyard
2006 Espiritu Dessert Wine


These 4 wines are offered at $100
or mix and match for your perfect pairing and save 25%!

Offer Ends Friday, October 30th!

Cuvaison Estate Wines
 
October 5, 2009 | Cuvaison Estate Wines

The Cuvaison Staff Talks Turkey...

Just thinking about Thanksgiving makes one hungry for their family’s tried-and-true favorites. As we were planning the upcoming Thanksgiving offer we thought we would share our favorite family recipes with you!  So try out some of these delicious offerings from our family to yours. 

 

Try Mary’s Nebraska styled smoked turkey, Joelle’s New England oyster stuffing, Kristen’s southern twist on sweet potatoes, and Jamie’s Californian cranberry sauce!

Share your favorite family recipes with us and we will post them on our blog! (Either comment on this post or send us an email at club@cuvaison.com


Mary’s Smoked Turkey, Nebraska style
Some pointers for smoking a turkey:

  • Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking.
  • If you have a turkey that weighs over 12 pounds, detach the leg and thigh portions from the breast and smoke the turkey parts separately (to ensure thorough cooking).
  • Don’t stuff the turkey. Smoked stuffing is not the most desirable flavor and it takes too long for the the stuffing to reach the required temperature.
  • Enhance flavor by adding chunks or chips of water-soaked hardwood or fruitwood. DO NOT use softwood (pine, fir, cedar or spruce). It gives the food a turpentine flavor and coats it with a black pitch or resin.

Charcoal smokers have two pans - one for charcoal and one for liquid. Fill the pan for liquid with water, Cuvaison wine, apple juice or the liquid you desire. Fill the charcoal pan with of course charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 250° F to 300° F, place the turkey on the smoker rack and replace the cover. Replenish charcoal and/or liquid, as necessary, to maintain 250° F to 300° F.

Smoking time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 20 to 30 minutes per pound if using a smoker. Always use a food thermometer. The whole turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F. The breast is done when the internal temperature reaches 170° F.


Joelle’s New England Oyster Stuffing
(Serves 8 – 10)

  • 11 cups 1⁄2" cubed white French bread (about 14 oz.)
  • 6 slices bacon, cut crosswise into 1⁄4" strips
  • 6 tbsp. unsalted butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 ribs celery, thinly sliced
  • 40 medium oysters, such as bluepoints, shucked (about 1 lb.), with 1 cup of the liquor reserved
  • 1 cup chicken stock
  • 1⁄4 cup Espiritu Dessert Wine
  • 1⁄3 cup chopped flat-leaf parsley leaves
  • 2 tbsp. chopped thyme leaves
  • 2 tbsp. chopped sage leaves
  • 1⁄2 tsp. Tabasco
  • 1⁄4 tsp. fresh grated nutmeg
  • 1⁄8 tsp. ground cloves
  • Kosher salt and freshly ground black pepper, to taste
  1. Heat oven to 250˚. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.
  2. Put bacon into a 12" skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add 4 tbsp. of the butter and heat. Add shallots and celery; reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquor, stock, wine, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
  3. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more. Serve immediately.

Kristen’s Sweet Potato and Two-Cheese Gratin
(Serves 8)

  • 5 Large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup plus 3 tablespoons shredded Fontina cheese
  • ½ cup plus 3 tablespoons grated Parmesan cheese
  • 1 cup heavy whipping cream
  • Garnish: fresh thyme
  1. Preheat oven to 400 degrees. Generously coat a 2 1/2-quart baking dish with cooking spray; set aside.
  2. Place a layer of sweet potatoes in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and ¼ cup cream. Repeat layers 3 times. Cover with aluminum foil.
  3. Bake for 1 hour. Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes. Then bake, uncovered, until cheese is golden brown, approximately 15 min.  Garnish with fresh thyme, if desired.

Jamie's Cranberry Sauce with Cherries, Marsala, and Rosemary

  • 2 cups dry Marsala (or substitute 1 cup for Cuvaison red wine)
  • ½ cup dried tart cherries
  • 1 12-ounce bag cranberries
  • 12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved
  • 1 cup (packed) golden brown sugar
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon ground allspice

Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)


Happy Holidays!

Time Posted: Oct 5, 2009 at 1:22 PM
Cuvaison Estate Wines
 
October 1, 2009 | Cuvaison Estate Wines

Life as a Pinot Grape (Part 2)!

 

Watch this 1 min video for the part 2 of Life as a Pinot Grape!

Cuvaison Estate Wines
 
September 22, 2009 | Cuvaison Estate Wines

The Carneros Harvest Passport Experience!

Cuvaison has partnered up with the Carneros Wine Alliance to be one of 18 wineries participating in the Carneros Harvest Passport!

"Come to Carneros and celebrate harvest on October 17 from 10 a.m. to 4 p.m. with the wineries of the Carneros Wine Alliance!"

Celebrate the 2009 Harvest with us by checking out our new Carneros Tasting Room (if you haven't already done so), checking out our Carneros neighbors, and tasting the wonderful wines of the Carneros Appellation!

«Buy Your Passport Tickets here»

Cuvaison Estate Wines
 
September 16, 2009 | Cuvaison Estate Wines

Life as a Pinot Grape (Part 1)!

What happens to a pinot grape after it is picked you ask?
Watch this video for the answer!
 

Cuvaison Estate Wines
 
September 15, 2009 | Cuvaison Estate Wines

Join Jay at Chicago Gourmet!

"Chicago Gourmet is a world-class celebration of food, wine and the city's rich culinary heritage. Located in spectacular Millennium Park from September 26-27, 2009, guests will enjoy celebrity chef cooking demonstrations, a fabulous seminar series, plenty of premium wine tastings, gourmet food samplings and more."

Cuvaison's own President, Jay Schuppert will hold the wine seminar, "Carneros...Napa's Unique Appellation" on Sunday the 27th from 3:30-4:15 in the Choral Room.

So come chat with Jay, sample wines from more than 300 producers & spirits from dozens of brands, and sample food from some of the top chefs in the Chicago area.

Wine corks will be "collected throughout the weekend, as part of a nationwide cork recycling program spearheaded by Cuvaison Estate Wines in Napa Valley. Special burlap recycling bags will be installed around Millennium Park to collect used corks from all participating wineries. These corks will eventually find a new life as shoe soles, fishing rod handles, bulletin boards, placemats and flooring tiles."

For more information on this event go to the Chicago Gourmet official website.

 

Cuvaison Estate Wines
 
September 11, 2009 | Cuvaison Estate Wines

The Interns Have Arrived!

Meet the 2009 Harvest Interns: 

 Our 2009 Harvest interns have arrived! They come from around the globe… Portugal, Argentina, Northwest Italy, & Northeast Italy… and they are all excited to be apart of our ’09 Harvest!
Steve wasted no time in putting them to work as harvest is now in full swing!

 

Steven Rogstad
 
September 4, 2009 | Steven Rogstad

Wine Notes for the September Club Sampler

2008 Sauvignon Blanc

From a single small parcel planted to the renowned “Musque” selection of Sauvignon Blanc, our Estate SB is a distinct expression of Carneros. The cool climate and limiting soils that typify Carneros temper the natural vigor of Sauvignon and produce intense flavors of honeydew, lichi, kiwi and lime. Chilled by morning fogs and buffeted by afternoon breezes the skins thicken and the berries concentrate producing a richly scented and densely packed SB. Tank fermented and sur lies aged, this wine is bottled shortly after harvest, without malo-lactic fermentation, to fully capture its aromatic intensity and bright acidity.

 

 

2008 Pinot Noir Carneros

An unusually cool spring gave way to a gorgeous Summer in ’08, with an even, temperate growing season. Crop size was quite small and when the heat finally did arrive, it got things jumping in the winery in a hurry as we rushed to pick the Pinot Noir before dehydration could set in. Once in the fermentation vats the pure fruit and lush flavors quickly began to reveal themselves. A classic Carneros Pinot, the 2008 is brimming with fresh berry and strawberry fruit, while the general coolness of the season is revealed in the intriguing lime and orange zest notes lurking in the background. Texturally the wine is quite focused with fine, firm acidity giving away to supple tannins and sappy fruit. This wine should drink beautifully over the next 3 to 8 years.

 

 

2006 Cabernet Sauvignon, Mount Veeder

Deep hued tones of mocha, coffee and boysenberry jam leap from the glass. The touch of Malbec intensifies the fruity/floral aroma as the wine warms your taste buds and the silky, plush tannins coat your mouth. The forbidding slopes and free-draining soils have done their work, concentrating the fruit and focusing the tannin of this mountain grown Cabernet. It showcases the best of Mount Veeder, dense, jammy fruit backed by fresh acidity and epic tannins.

 

 

Club members....Re-order any sampler wine at 25% savings
with the promo code: Sampler

 

Time Posted: Sep 4, 2009 at 3:58 PM
Cuvaison Estate Wines
 
September 2, 2009 | Cuvaison Estate Wines

Cruise with Cuvaison

Join our President, Jay Schuppert aboard the luxurious Wind Surf yacht, operated by Windstar Cruises, for a 7 day Mediterranean voyage!

Our 6th club cruise sails from Lisbon to Barcelona departing April 4, 2010 and visits the ports of Tangier, Morocco; Malaga, Spain; Alicante, Spain; Palma de Mallorca, Spain; and Valencia, Spain.

"At nearly three times the size of her sister ships, the Wind Surf carries just 312 pampered guests.” And when they say pampered they mean a staff of 10 massage therapists, technicians and instructors, 5 restaurants, and gorgeous suites and staterooms.

Learn more about this amazing adventure: www.cuvaison.com/Club/Cruise
 

Steven Rogstad
 
August 27, 2009 | Steven Rogstad

Harvest 2009, Carnac predicts…

One of the occupational hazards of winemaking is being asked, repeatedly, what the vintage is like before it even happens. It’s like a college freshmen pretending to know what he’ll major in…hmmm, Electrical Engineering, only to matriculate with a degree in Abnormal Psychology 6 years later.

So, like Carnac I’ll try and get straight to your most burning questions:

Answer : When they are ready.

Question: When will you start picking the grapes?


A view of our 2009 Pinot noir, clone 115. The fruit has finally colored up and is uniformly dark, always a promising sign…

Actually, the other super cool omen that harvest is about to begin…

I snapped this photo of a Red Tail hawk diving through the Pinot this foggy morning and it reminded me of the other Red Tail that signals harvest…

Yes, it takes a lot of good beer to make good wine and this morning’s sighting of the Hawk foretells a pending harvest of excellent quality. The sparkling wine makers have begun pulling in the first loads of fruit, which typically start about two to three weeks before we get going. Pinot noir is coming on fast and we could start pulling that in as early as the 8th of September, though I suspect most of it will be the week or so after. Chardonnay will start in earnest the week after that and continue through most of October.

Of more interest will be the Brandlin harvest on Mount Veeder. Given the relatively cool growing season we would expect the Cabs off the mountain to be quite late, but some years, when the cool air settles into the valley at night, it stays warmer up in the hills and the vines push through a bit earlier. As I follow the weather forecasts, like a hawk (sorry, couldn’t resist), the early trends seem to be favoring this phenomenon, which could put the Cab fast on the heels of our Pinot Noir.

Next week the harvest interns start arriving from the four corners of the earth to scrub and polish the winery in preparation for harvest! I will be keeping you all updated via our amazing new blogosphere with even better photos then can be had from my cell phone…

 

Cuvaison Estate Wines
 
August 25, 2009 | Cuvaison Estate Wines

Join Us - 2009 Harvest Celebration

2009 Harvest Celebration

Saturday, September 26th
10:00 am - 1:00 pm
$72 per person

   Sip Spanish Cava with delicious breakfast treats as you enjoy the morning views of our Carneros vineyards


Walk
through the vines with Winemaker, Steven Rogstad, and listen as he shares his thoughts on this years' harvest

Watch as Chef Ciado of San Francisco prepares a delicious lunch of authentic Spanish Paella

Shop fabulous exclusive harvest party wine offers

Win fantastic prizes

Dress wine country casual

Space is limited!
Call us now to make your reservation!
1-800-253-WINE (9463) or email club@cuvaison.com

New Location: Carneros Tasting Room /Winery - 1221 Duhig Rd, Napa, CA 94559 

Cuvaison Estate Wines
 
August 20, 2009 | Cuvaison Estate Wines

What People Are Saying...

Listen to what guests are saying about our new Carneros Tasting room! 

“Stunning, I love the glass, the views, it’s beautiful. Best new winery in Napa Valley”

“Absolutely gorgeous, can’t get much better than this”

“I love the construction it totally looks sustainable”

“When can I move in?”

“Beautiful and elegant, very, very nice”

“Beautiful location absolutely gorgeous”
 

Jay Schuppert
 
August 14, 2009 | Jay Schuppert

Travels Through Switzerland, Sweden, Denmark, & Germany!

Every year and a half we have three day meetings with the principals of our sister wineries from South Australia (Chapel Hill) and Argentina (Finca Decero) and the owner (Thomas Schmidheiny) and members of his team from Switzerland. Tory, Steve and two of our directors, John and Jon joined us in comprehensive discussions as wide ranging as individual and group marketing, winemaking and viticulture techniques, comparative tastings and the global economy. We always schedule some time for visiting local wineries and this year it was Gantenbein and Georg Fromm www.frommwineries.com for tour and tastings of their excellent Swiss wineries.

 

After the meetings most returned home but Steve was off to Spain to visit some of their wines while I continued my travels with importer visits in Sweden and Denmark. Market visits usually entail meetings, visiting restaurants to gain new placements and what the rest of the world calls “Wine and Dine”, (we call them winery dinners). One night it was in Malmo, Sweden’s top restaurant call Vendel. vendelatsturehof.gastrogate.com.  The chef constructed an exceptional menu that that showcased our Chardonnay, Pinot Noir, Syrah, Merlot and Brandlin Cabernet. I also hand-carried our Bald Mt Zin and Espiritu dessert wine. If you do your math you’ll see there were seven courses.

The second night (after more market work and meetings) was at a seafood restaurant out along the coast. As patrons were seated Richard (my importer and friend) and I would visit the table and offer them a taste of Chardonnay and Pinot Noir. We where both pleased that we’d lost none of our old restaurant expertise from our previous careers and sold 15 bottles of wine.



Friday morning I took a train from Sweden, over the straight to Copenhagen for meetings and lunch with Ole, our Danish importer. Ole like most of my associates, become dear friends over the years but I have too little exposure with them due to distance and expense of market visits. We ate at a coastal village that was the old site of the ferry departure area to Sweden before the bridge was completed over 12 years ago. We dined on traditional Danish food with a modern touch and another exceptional meal (with a bottle of Cuvaison Pinot Noir).

After lunch Ole dropped me off at the Copenhagen airport for a quick flight to Frankfurt, Germany. Having never visited the German wine regions I planned a quick three night, two day visit to the wine regions of Rhinegau and Middle Rhine. I stayed at Breuer’ Rudesheimer Schloss in Rudesheim (ruedesheimer-schloss.com) and quickly made friends with Susanne and Heinrick Breuer. Their Inn and restaurant was a perfect place to enjoy lovely accommodations and great food and wine. Heinrick stays busy with the management of their top rated winery “Georg Breuer”, and still finds time to work at the Inn and restaurant at night. Susanne never stops with managing the Inn and restaurant as well as directing guest like me with itineraries. She even found time to take a group of us guests on a four hour tour and hike of the surrounding vineyards and into the next town in the middle Rhine.
 

 


 

Cuvaison Estate Wines
 
August 11, 2009 | Cuvaison Estate Wines

Go Big Red!

Need to score some great wine for the next big game? 

Try our ’05 Merlot, ’07 Diablo Syrah, ’06 Zinfandel Bald Mountain, & ’06 Block F5 Pinot Noir!

They are all 25% off any 4 bottles, 30% off any 8 bottles, or 35% off any 12 bottles!

  

                                                 

Cuvaison Estate Wines
 
August 6, 2009 | Cuvaison Estate Wines

Women for WineSense Hosts Next Event in Carneros

Join us on August 13 in our Carneros Tasting Room when the Napa/Sonoma chapter of Women for WineSense will host “Wine on America’s Table – Celebrating Diversity: Matching Wine with Ethnic Cuisine!” 

Wine on America's Table 2009
Celebrating Diversity: Matching Wine with Ethnic Cuisine

 

Ever stumped on what wine to pair with Baba Ghanouj, Pakori or Ceviche? Be stumped no more! Join us on August 13th at Cuvaison Estate Wines' Carneros Tasting Room to learn about pairing wine with ethnic cuisine.


This year's Wine at America's Table event is taking on a recession-friendly, globetrotting format with an affordable ticket price that features foods from four exotic locales: Morocco, Vietnam, Spain and India. You'll travel from station to station with tasting notes and recipes in hand as you discover food and wine pairings that will delightfully surprise even the most seasoned wine enthusiast.
 

Ticket Includes

  • An array of cheeses from around the world paired with Cuvaison Estate Wines.
  • Four (4) stations of delectable ethnic food paired with luscious wines from Robledo Family Winery and Cuvaison Estate Wines.
  • An exotic trip for your taste buds as you nosh on Spanish, Moroccan, Indian and Vietnamese cuisine.
  • Recipes for Vegetable Pakori, Bay Shrimp Ceviche, Baba Ghanouj and Goi Cuon.
  • Wine education from a local expert on pairing wine with these delicious foods.
  • Great discount on selected wines from Cuvaison Estate Wines.

   

And, of course, there will be opportunities to win prizes when you buy raffle tickets and bid on silent auction items (think big, think Magnums!) -- all proceeds benefit the Napa/Sonoma Women for WineSense General Scholarship Fund.

  

Silent auction prizes include
  1. Merryvale Merlot 2000 Beckstoffer Vineyards Las Amigas 1.5L/magnum. Can you say YUM?!
  2. Invite some friends over for a magnum of Mumm Napa Brut Reserve.
  3. Southern Wine & Spirits and Diageo have contributed 3 lots - 4 bottles each - of the Jade Mountain Winery Syrah. Each lot paired with a certificate to a fabulous dining experience-details to come.
Raffle prizes include
  1. The perfect excuse to get away-- a one night stay at Acqua Hotel in Mill Valley a Joie de Vivre property.
  2. You and five friends get the VIP treatment at a private wine tasting for six at Hanzell Vineyards .
  3. An evening to yourself: a one night stay at the San Francisco Larkspur Hotel property, what could be more relaxing!
  4. Kick your feet up, lounge by the pool--a one night stay at Inn at Marin, the to-do list can wait!
  5. Grab the kids and head to the Bay Area Discovery Museum in Sausalito.
  6. Enjoy the historic charm, beautiful grounds, and delicious wine at Cline Winery with a tour and tasting for four.
  7. A night in wine country in a deluxe room at The Lodge at Sonoma.
  8. You'll have convenient access to the Eldorado Hills wine region when you win an overnight stay at the Larkspur Landing Folsom Hotel.

 

SCHEDULE
5:30-6:15pm
Registration & Cheese and Wine Pairing
6:15-6:30pm Announcements & Welcome: WWS President Christine Mueller, Cuvaison Estate President Jay Schuppert and Master Sommelier (and WWS Member) Barbara Paige
6:30-7:15pm Taste, Pair, Sip & Repeat
7:15-8:00pm Chef & Sommelier Presentations: Food, Culture & Wine
8:00pm-8:30pm Raffle & Silent Auction Results


LOCATION
Cuvaison Estate Wines' Carneros Tasting Room
1221 Duhig Road
Napa, CA 94559

COST
$35 Members, $50 Non Members, $25 Students (Space limited to 60 guests)
 

                                       REGISTER NOW
 

 

Cuvaison Estate Wines
 
August 4, 2009 | Cuvaison Estate Wines

An Interview with WinoBee

BEEHind the Vine: Cuvaison

The WinoBee recently interviewed our President, Jay Schuppert, to chat about what’s happening at Cuvaison.

Read the full story to learn about Jay’s journey to become President, the reason for 2 tasting rooms and the remodel, Cuvaison’s sustainability efforts & cork recycling program, Jay’s favorite Cuvaison wine (and non-Cuvaison wine), & why he prefers cork over synthetic or screw caps!

http://winobee.blogspot.com/2009/08/beehind-vine-cuvaison.html  
 

Cuvaison Estate Wines
 
July 30, 2009 | Cuvaison Estate Wines

The Perfect Pairing with Chardonnay!

Looking for something to pair with your Cuvaison Chardonnay? Try this Poached Salmon with Caper-Butter Sauce recipe, and let us know how it turned out!

Poached Salmon with Caper-Butter Sauce

  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, very finely chopped
  • 2 ¼ cups dry white wine
  • 1 stick cold unsalted butter, cut into tablespoons
  • 1 tablespoon capers, drained and rinsed
  • Salt and freshly ground pepper
  • 2 cups water
  • Four 6- to 7-ounce skinless salmon fillets
  • 2 cups shredded romaine lettuce
  1. In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4 minutes. Add 1¾ cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes. Reduce the heat to moderate. Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the capers and season with salt and pepper.
  2. In a large skillet, combine the water with the remaining ½ cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side. 
  3. When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil. Spread the shredded lettuce on plates. Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the lettuce. Pour the caper-butter sauce over the salmon fillets and serve.
Recipe by Marcia Kiesel, from Cuvaison’s Feature in Food & Wine Magazine.

 

Cuvaison Estate Wines
 
July 29, 2009 | Cuvaison Estate Wines

Feature in Food & Wine Magazine

Pull out the July edition of Food & Wine magazine and look for a feature on Cuvaison’s 2007 Chardonnay, Carneros! If you don’t have the magazine in front of you, here is what Food & Wine’s expert panel had to say about our 07 Chardonnay.

The special offer ends on our 07 Chardonnay this Friday! >>

In the Carneros region, characterized by a morning fog that keeps grapes from quickly heating up and afternoon breezes that lower leaf temperature and dry the morning dew, this cool- climate wine delivers clean and balanced flavors with pronounced fruit nuances. Light lemon curd aromas and a crisp citrus flavor produce a bright and penetrating acidity that elevates this wine from Chardonnay mediocrity. - Anthony Giglio
 
A lot of California wines billed as cool-climate styles don’t really deliver on that promise, coming off hot, fat and tropical regardless of their source vineyards. Not so with this clean, balanced, Carneros-grown bottling, which skews toward the citrus end of the vast Chardonnay flavor spectrum. Its aromas of lemon curd are bright and penetrating, as is the acidity, which really distinguishes this wine from the mass of flabby, buttery styles out there. – David Lynch
 
This sustainably made wine and solar powered winery will turn anyone into an earth-loving hippie. Cuvaison was one of the early pioneers in this cool climate corner of Napa Valley, planting its first grapes there in 1979. The ripe, peachy and flowery nose gives way to a medium-bodied and good textured wine. Juicy, frosty acidity holds it together. A wonderfully light summer wine that’s perfect to pair with a white- fleshed fish, such as cod or halibut. – Daniel Johnnes

To read more about the expert panel go to: http://www.foodandwine.com/promo/classicwines/

Cuvaison Estate Wines
 
July 24, 2009 | Cuvaison Estate Wines

Put A Cork In It!

Need a place to recycle your wine corks? 

Cuvaison has partnered with Yemm & Hart, a recycling company that converts cork into self-sustaining products, to create a recycling program that promotes the education and collection of corks!

  

Why recycle wine corks?
There are 13 billion (yes, billion!) natural cork wine stoppers sold into the world market each year. At present, the majority of them end up in landfills. Cork is ideal for recycling. It is biodegradable, renewable, energy efficient, sustainable and 100% natural.

What are recycled wine corks used for?
Recycled wine corks can find a new life as shoe soles, fishing rod handles, bulletin boards, place mats, flooring tiles, building insulation, gaskets, packaging materials, under playground equipment, and even as a soil amendment in compost.

What makes natural cork environmentally special?
Natural cork is made up of billions of cells. This gives cork its buoyant, elastic quality as well as the ability to absorb and retain nearly 9 grams of C02 throughout the life of the cork. And, with 13 billion corks sold each year worldwide, cork is an important source of C02 retention.

Where can I send my corks to be recycled?
Make Cork Recycling a Way of Life!  Drop your corks off at either one of our Tasting Rooms OR ship them directly to Yemm & Hart:

Wine Cork Recycling
Yemm & Hart Ltd.
425 North Chamber Dr.
Fredericktown, MO 63645

            


 

 

 

Time Posted: Jul 24, 2009 at 4:30 PM
Cuvaison Estate Wines
 
July 22, 2009 | Cuvaison Estate Wines

Carneros Ribbon Cutting Ceremony!

Last Saturday was a beautiful day for the Grand Opening of our Carneros Tasting Room! The Ambassadors of the Napa Chamber of Commerce came out to help us celebrate our 40th anniversary and Grand Opening! Come check out our new Tasting Room, if you haven’t done so yet!

 

 

 

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