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:
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)
Kristen’s Sweet Potato and Two-Cheese Gratin
Jamie's Cranberry Sauce with Cherries, Marsala, and Rosemary
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.)
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!
"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.
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!
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
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
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 email@example.com
New Location: Carneros Tasting Room /Winery - 1221 Duhig Rd, Napa, CA 94559
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”
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!”
|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.
|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
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!
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!
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.
|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/
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|