We love when we can get involved in great charities such as the upcoming vinNEBRASKA Wine Event 2010! If you live in the greater Omaha, NE area please join us for this very worth cause!
vinNEBRASKA is a two-day affair, which has become one of Omaha’s most successful fundraisers and voted as Omaha’s best food and wine event by Metro Magazine for two years in a row.
Winemakers’ Reception & Gourmet Dinner SOLD OUT
Friday, March 26, 2010
6:00 p.m.-10:00 p.m. Silent/Live Auctions & Raffle
Happy Hollow Country Club
1701 South 105th Street
Omaha, NE 68124
Grand Auction & Wine Tasting Tickets available, $75 until March 1, $85 after
Saturday, March 27, 2010
5-7 p.m. Wine Tasting, Hors D’ Oeuvres & Silent Auction
7-9 p.m. Live Auction
Holiday Inn Central
3321 S. 72nd Street
Omaha, NE 68124
This years proceeds will go to All Our Kids, Inc. All Our Kids will use the funds made from this event to aid in serving more Omaha youth to reach their academic goals, graduate from high school and pursue secondary education.
For more information visit http://www.vinnebraska.com/event.shtml
Awareness & Fundraising Event
Join us on March 6th for this very worthy cause!
President, Jay Schuppert will be pouring BRANDLIN!
How Drowning Hunger Saves African Children:
• Address the Chronic Drought: Engineer Clean Water 60 Ft. Wells.
• Address the Current Famine: "Plumpy-nut" - Distribute Miracle Food
• Address the Prevalent Childhood Diseases: Cholera & Malaria; Medications & Nets
Wine Tasting • Hearty Appetizers • Live Music & Dancing • Live & Silent Auctions: Private Events including a dinner at Cuvaison Carneros, Specialty Wines, Tahoe Vacations & more!
Saturday March 6, 2010
1pm - 6pm • $75/person
Yountville Community Center (1-800-363-4512)
6520 Yount Street, Yountville, CA
How Drowning Hunger Raises Funds:
100% of raised funds are sent to Africa! (Drowning Hunger sponsors make this possible) Drowning Hunger is a branch of World Vision - the 4th largest non-profit operating under only 15% overhead.
Three Bottles or More of Selected RED Wines at 25% Off: mix & match!
2007 Block F5 Pinot Noir
Just awarded the Double Gold Medal from 2010 San Francisco Chronicle Wine Competition. Limited Availability!
2007 Diablo Syrah
19 cases of this club favorite remaining!
2006 Zinfandel Brandlin Vineyard Mount Veeder
27 cases of this end of vintage winery exclusive release remaining!
3 Red Wines @ a Rocking Deal!
click here to learn more>>
2006 BRANDLIN Cabernet Sauvignon | Mount Veeder, Napa Valley
The 2006 BRANDLIN Cabernet Sauvignon Mt. Veeder (86% Cabernet Sauvignon and the rest Cabernet Franc, Malbec, and Petit Verdot) is one of the finest wines of the vintage. Its dense ruby/purple color is accompanied by aromas of creme de cassis, licorice, forest floor, and floral undertones. The wine possesses layers of fruit in addition to full-bodied power, and plenty of well-integrated, velvety tannin. Drink this beauty over the next 10-15 years. – Robert Parker's Wine Advocate – December 2009 –– 93 POINTS
2007 ATS Chardonnay | Carneros, Napa Valley
A brilliant offering, the light green/gold-colored 2007 Chardonnay ATS Selection boasts honeysuckle, orange blossom, citrus oil, and white peach aromas along with terrific acidity, medium to full body, no noticeable oak, and superb fruit as well as length. Drink it over the next 2-3 years. – Robert Parker's Wine Advocate – December 2009 –– 92 POINTS
2007 Carneros Syrah | Carneros, Napa Valley
A heck-of-a bargain, the outstanding 2007 Syrah offers smoky, gamy, meaty, lard, and bacon fat notes intermixed with blackberry and currant fruit aromas. This spicy, dense, richly fruity, supple Syrah is ideal for drinking over the next 3-4 years. – Robert Parker's Wine Advocate – December 2009 –– 90 POINTS
2007 S Bock Chardonnay | Carneros, Napa Valley
The 2007 Chardonnay S Block reveals similar citrus oil, white peach, and wet steel-like characteristics in its crisp, medium-bodied, fresh, lively personality. It should drink well for 1-2 years. – Robert Parker's Wine Advocate – December 2009 –– 89 POINTS
Question: What's left in your cellar?
a) sticky floor from popping all those corks
b) few broken glasses that need to be replaced
c) bottle of who knows what from Uncle Jim
Answer: All of the above!
Mix and match from select wines and receive 25% off a case or 30% off 2 cases or more to Restock Your Cellar!
*Special Club Member Only Offer
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
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
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
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
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.
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
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!
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
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."
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!]
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!
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 firstname.lastname@example.org)
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
- 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.
- 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.
- 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
- 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
- Preheat oven to 400 degrees. Generously coat a 2 1/2-quart baking dish with cooking spray; set aside.
- 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.
- 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.)