Cuvaison Estate Wines
 
December 27, 2009 | Cuvaison Estate Wines

Video Wine Notes from Winemaker, Steven Rogstad!

Click to watch what Winemaker, Steven Rogstad has to say about the January Club Sampler wines, the 2008 S Block Chardonnay & 2008 Mariafeld Pinot Noir!

 

  

Cuvaison Estate Wines
 
December 17, 2009 | Cuvaison Estate Wines

Bottling 2008 Block F5 Pinot Noir

Ever wondered how that wine on your dining room table got into the bottle?  Watch as we bottle our 2008 Block F5 Pinot Noir, organically farmed from our Carneros Estate Vineyard in Napa Valley! 

 

 

Cuvaison Estate Wines
 
December 8, 2009 | Cuvaison Estate Wines

Great Reviews for 2006 Brandlin Cabernet Sauvignon

 92 POINTS
One of the “Year's Best Cabernet Sauvignons”
This is an elegant, red-fruited 2006 cabernet. The scent of the wine is vibrant, in the realm of tiny strawberries and other pine forest scents; the tannins have a red edge to their darker, earthy mineral tones. Those tannins feel a little worked, softened and rounded in the cellar, making the fruit accessible without diminishing their Veeder character. It’s suited to a few years of age and a thick-cut lamb chop. - By Joshua Greene - 12/1/2009

90 POINTS
Firm, rich, intense and concentrated, with fresh, vibrant black cherry, currant and wild berry fruit that's pure and vibrant, showing a pleasing earthy mineral character, joined by a touch of herb. Drink now through 2016. - By James Laube - 8/1/2009

90 POINTS
This is a gigantic Cabernet. It detonates on the palate with an explosion of blackberries, black currants, chocolate, anise and smoky cedar, wrapped in firm, dusty mountain tannins. It’s the perfect example of a Mount Veeder Cab. - By Steve Heimoff - 12/1/2009

92 POINTS
Garnet hue with a fuchsia rim. Fresh aromas of violets and clove with a notable flintiness. Accessible flavors of black cherry and plum edged by white pepper and mint. Raspy tannins support flamboyant fruit in the spicy finish. - 10/1/2009

Time Posted: Dec 8, 2009 at 3:03 PM
Cuvaison Estate Wines
 
December 3, 2009 | Cuvaison Estate Wines

Exclusive tasting in San Francisco

EVENT CANCELED: Join our President, Jay Schuppert, for an exclusive tasting in San Francisco on December 17th!

The tasting will be held at Local Kitchen and Wine Merchant, a neighborhood restaurant and wine bar on Rincon Hill, on Thursday, December 17th.

Bring friends and family to join us from 6:00pm – 8:00pm, no reservation needed! It’s only $5 to taste (and this can be used towards your purchase of a bottle for dining or to take home). No corkage on Cuvaison wines on the night of the tasting. 10% off case purchases. Local Kitchen & Wine Merchant will ship via Fed Ex: cost is $10 per case.

We will be pouring Cuvaison’s 2008 Carneros Chardonnay (New Release), 2007 Carneros Pinot Noir, 2006 Carneros Syrah and 2005 Cabernet Sauvignon Mt. Veeder.

Local Kitchen & Wine Merchant
330 1st Street
San Francisco, Ca. 94105
http://www.sf-local.com

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!]
 

Cuvaison Estate Wines
 
October 28, 2009 | Cuvaison Estate Wines

Sustainable Farming - The Inside Scoop!

Sustainable vs. Organic....what does our winemaker Steve have to say about Cuvaison's green practices? Watch and Share!

 

Cuvaison Estate Wines
 
October 22, 2009 | Cuvaison Estate Wines

Lets Hear from a Napa Valley Winemaker...

How do you know when to pick the grapes?
Why do you see different prunning techniques around the valley?
Follow the vineyard walk with Winemaker, Steven Rogstad find out!

 

...Stay tuned for part 3!

 

Cuvaison Estate Wines
 
October 16, 2009 | Cuvaison Estate Wines

A Vineyard Walk with Steve

Missed the exclusive vineyard tour during our '09 Harvest Party? Watch as Cuvaison's Winemaker, Steven Rogstad explains block farming, weather patterns in Carneros as well as the unique soils.

  

 
...Stay tuned for part 2!

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

 

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
 

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