the Blog Wine Cellar

WinePoynt Allows Android Users the Ability to Follow Others with My Feed and World Feed Function

2013-03-03T16:41:00.003-08:00

Latest social feature gives users the option to follow friends or other wine enthusiasts

AUSTIN, Texas (February 19, 2013)—WinePoynt today released a “social media” style follow feature in its latest version for Android devices. WinePoynt gives its users smart individualized wine recommendations based on what it has learned from previous ratings. With the app’s social area unveiled less than a month ago, WinePoynt shows a growing commitment to social functionality. The new social area is divided into two tabs: My Feed and World Feed which allows the WinePoynt user the ability to click on any name in the World Feed and follow that person to see their activity in the user’s My Feed.

“This is our first truly social offering,” Chris Taylor, president of WinePoynt said. “With a new type of social behavior available to users early in the New Year, we know2013 will be a very big year for WinePoynt. We are looking forward to the challenge of connecting with users and growing WinePoynt’s relevance in this space.”

The World Feed will display wine ratings, public notes, and changes to public lists as they happen in WinePoynt. At first, the user’s My Feed will only show a stream of their activity, but by clicking the plus sign in the top right hand corner of either the World Feed or My Feed, it will allow users to follow any of their Facebook friends who are already on WinePoynt.

Users who do not have Facebook accounts, or have not yet integrated their Facebook accounts with WinePoynt, can still select other WinePoynt users to follow in their My Feed. Every rating, public note or edit to a public list is displayed as a widget in the social area with an option to “Click to Follow.”

WinePoynt’s original social page was released for Android devices at the beginning of January 2013 and has since been deployed to iOS devices. The social pages on iOS devices will continue to offer the original social area until early March 2013. Advancing the social page for Android devices to include all activity in the World Feed allows users to choose people they are following in their My Feed, creating a social connection within the app.

For a quick overview on WinePoynt, watch their introductory video featuring Vinny, http://www.youtube.com/watch?v=5STi-0nuON4&feature=player_embedded or visit www.winepoynt.com.

*MEDIA NOTE* Chris Taylor is available for interviews, wine education and to share more about WinePoynt’s latest features. For photos, logos, more information or to schedule an interview (or tutorial), contact Jennie Whitaker at jennie@seedling-communications.com or 512-705-7605.

About WinePoynt

WinePoynt, an app created and launched for iPhone and Android users in 2012, is a personalized tool for wine drinkers of varying tastes and experience levels, designed to help make wine purchases easier at restaurants, retailers and bars regardless of the consumers wine knowledge. The app analyzes the likes and dislikes of the user based on wines rated in the past, and then makes personalized suggestions for individual users. The technology behind WinePoynt simply asks the app user to “Drink. Rate. Repeat.” with the promise that, “The more You Rate the better we get.” WinePoynt also encourages users to try new wines without that fear of a negative experience, because their recommendations are personalized suggestions. Like a traveling sommelier in your pocket, the app comes in free and premium versions available on iTunes, Google Play and Amazon for $.99 a month or $4.99 a year. For more information go to www.winepoynt.com.

2011 Williams Selyem Sonoma County Pinot Noir

2013-03-03T16:26:00.000-08:00

The Pinot Noir for this blend was sourced from the Drake Estate Vineyard, the Calegari Vineyard, the Lone Oak Vineyard, and from the Williams Selyem Estate Vineyard. It was aged in French oak (34% new, 44% 1 year old, 22% 2 year old) for 10 months.

On the nose I get lovely aromas of red currant, cranberry sauce, red raspberry, red plum, Bing cherry. There are also some secondary aromas of toasted oak, dried herb, and fig. I get a slight sensation of alcohol as well, which unfortunately creeps through the fruit filled aromatics. Perhaps with a bit of bottle age that will integrate.....

On the palate the wine the wine continues to demonstrate its red fruit character, with cherry and tart red raspberry taking stage. The wine is rather tart and holds a high acidity which is typical of Sonoma Pinot and in particular this cooler 2011 vintage. The wine finishes with extended notes of toasted oak and cherry/cranberry flavors.

Overall this is a very nice Pinot Noir that demonstrates true varietal character and the nuances of a cooler Sonoma County vintage. The problem I have with this wine is that it's hard to come by (retail wise) and it's overpriced if you can find it.... I've tasted Pinot of similar quality for $20-25 retail. A Sonoma County AVA Pinot should never be over $100 on a restaurant wine list, and unfortunately the price this wine is sold at wholesale will place it against Burgundy's mid-tier wines, which are superior in quality. 89 points

2009 Alysian Hallberg Vineyard Crossroads Pinot Noir

2013-02-17T21:32:00.001-08:00

On the nose this wine expresses a stunningly pure red fruit bouquet packed with beautiful ripened black cherries, wild raspberry, tangy red currants, and subtle hints of brown sugar and sandalwood. As the wine opens up the perfume fills the room and the cherry aromas intensify and an amazing rose bud aroma comes forth.....

On the palate the wine is again very pure and delicious, showing flavors of ripe wild raspberries, cranberry, bing cherry, brown spice, black plum, and very slight hints of toast and vanilla. This is a superbly balanced wine that glides across the palate with delicious elegance and displays everything that has become associated with the 2009 Pinot Noir vintage in Sonoma County. It has ripeness, depth, perfect varietal expression, and balanced acidity. 93 points

2009 Alysian Floodgate Vineyard Pinot Noir

2013-02-17T21:32:00.000-08:00

On the nose this wine exhibits very pretty aromas of rose petal, red raspberry, bing cherry, cranberry, soft hints of cedar plank, mineral, and touches of baking spice and cinnamon. It's an elegant aroma profile that explores a balance between fresh red fruits and subtle seconday elements.

On the palate the wine expresses an elagance and balance that is very common throughout the full range of Alysian wines. I get savory flavors of red cherry, tart raspberry, red currant, and just very subtle nuances of earth and mineral. It's a wine that represents very well what I believe to be one of the best Pinot Noir vintages in my wine career that spans the last decade. 92 points

2009 Alysian Rochioli Vineyard Pinot Noir - Allen-Rochioli Blocks

2013-02-17T21:31:00.000-08:00

On the nose this wine expresses aromas of black cherry, wild raspberry, strawberry-rhubarb, brown sugar, sweet tea, and subtle hints of mineral and clove. The bouquet is very beautiful, but I think it's a tad closed down right now and within a year or so it should wake up a bit.

On the palate this wine is packed with dense flavors of black cherry, red currant, baking spice, mineral, and hints of toasted oak. There is a considerable amount of acidity and tightly packed tannin in this wine, which I also believe will integrate better with a year or two in bottle.

I must admit I believe this wine is a bit too young to be drinking right now. Out of all the single vineyard Alysian Pinot's this wine has the sharpest acidity and the most densely packed core of darker red fruits and tannin. I believe it's perhaps the most age-worthy of the Alysian Pinot's. Give this one at least a year in the cellar and I think it will be massively improved. 92+ points

2009 Dry Creek Vineyard "Heritage" Zinfandel

2013-02-17T21:30:00.000-08:00

This wine is composed of 87% Zinfandel and 13% Petite Sirah and was aged in French and American oak (40% new) for a total of 10 months. The fruit was sourced from both the Russian River Valley and the Dry Creek appellation.

On the nose I get aromas of blackberry, ripe black plum, vanilla, and toasted oak. There are also some black pepper notes and cedar from the barrel fermentation that add a layer of complexity but also detract from the purity of the fruit flavors.

On the palate this wine shows flavors of blackberry, over ripe and stewed cherry, toasted oak, and bitter sweet chocolate. The wine is a bit heavy on the oak flavor and is somewhat bland and one dimensional, however it is very serviceable and the alcohol is kept in check. With Zinfandel what I'm looking for is more purity of fruit and a jammyness and ripeness that is only found in the Zins that are small production and artisan efforts. This wine unfortunately falls just a bit short of that. 84 points

2008 Dumol Russian RIver Valley Syrah

2013-02-10T00:13:00.001-08:00

The 2008 Dumol Russian River Valley Syrah is composed of grapes harvested from five different Russian River Valley vineyards. (40% Trenton Station, 31% DuMOL Estate, 14% Hoppe-Kelly, 10% Dry Stack & 5% Strauss).The wine was aged 18 months in 40% new French oak barrels and was bottled unfined and unfiltered.

On the nose I get beautiful aromas of blueberry, blackberry, cassis, meat, spice, chocolate, violets, black pepper, dried herbs, and just a hint of soy. Very complex and layered aromatic profile....

On the palate the wine shows the most amazing flavors of blueberry, ripe blackberry, creme de cassis, Belgium chocolate truffle, licorice, coffee grind, and game meat. This wine has an amazingly soft and supple tannin structure and incredibly balanced acidity. Classic cooler weather Syrah, but it definitely contains the ripeness only found in California. Absolutely stunning wine..... 97 Points

2009 Novelty Hill Columbia Valley Cabernet Sauvignon

2013-02-08T00:29:00.002-08:00

Like previous vintages of this wine, Novelty Hill’s estate vineyard Stillwater Creek is the predominant source for the blend, but Mike Januik also relies on a handful of other top vineyards, including Alder Ridge, Weinbau and Chandler’s Reach, to give the wine added layers and complexity. The wine is composed of 85% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc, and 3% Malbec.

On the nose I get complex aromas of blackberry, dark chocolate, licorice, black plum, black tea, coffee grind, and hints of cedar. A very seductive bouquet with multiple layers to shed and develop over time in the cellar.

On the palate I the wine has a luxurious texture and shows intense flavors of cassis, blackberry, milk chocolate, ripe black cherry, and cedar. It's nicely balanced wine, with beautiful ripeness, and polished tannin. Excellent value at under 30 greenbacks! 92 points

2010 Januik Cabernet Sauvignon

2013-02-08T00:01:00.001-08:00

The Januik Columbia Valley Cabernet Sauvignon is made from a short list of vineyards considered to be among the best in the state. The diversity of these vineyards which represents many of the most mature, carefully managed sites in Washington provide for a full range of fruit expression that allows for a well crafted, complex, multi-layered wine true to Columbia Valley terroir as well as the varietal character of the grapes. The 2010 Cabernet Sauvignon includes grapes from Champoux, Klipsun, Red Mountain, Weinbau and Lady Hawk vineyards. 92% Cabernet Sauvignon; 5% Merlot; 2% Cabernet Franc; 1% Malbec.

On the nose I get generous aromas of blackberry, cassis, dark chocolate, melted black licorice, all spice, and lovely cedar box aromas. This wine is very young and already has such a wonderfully complex and multi-layered bouquet.......will be interesting to see how this wine shows with a few years of age.

On the palate the wine is ripe and intense, showing beautiful black fruit flavors such as blackberry, boysenberry, and cassis. There are also really nice secondary flavors of dark chocolate, licorice, spice, and cedar. The wine is luxuriously textured and has a wonderful balance of fruit, oak, tannin, and acidity. Januik wines continue to be amongst the best wine made in Washington, and probably hold the best price to quality ratio out of any domestic wines on the market. Outstanding stuff.... 94 points

2010 Alysian Pinot Noir Floodgate Vineyard Rock Hill

2013-01-31T22:21:00.001-08:00

"The Floodgate Vineyard is located in the heart of Russian River Valley’s most coveted Pinot Noir sub appellation known as the Middle Reach. It is here where the region’s most prestigious vineyards reside, and where the most highly acclaimed producers source their fruit. The "Rock Hill" (Block 16) is a tiny block planted in 2000 on one of the rockiest knolls on the property. Though vigor is low in these difficult soils, winemaker Gary Farrell feels this could be one of the finest locations within Floodgate Vineyard for the cultivation of exceptional Pinot Noir wines." alysianwines.com

On the nose this wine is extremely expressive, boasting generous aromas of black cherry, raspberry, Asian spices, hints of sandalwood, and pomegranate. The wine also develops nicely in the glass shedding additional nuances of other ripe and exotic red fruits. (currant, cranberry, strawberry cream) I poured the wine into my large Burgundy crystal stem and now my whole room is exploding with beautiful fruit aromas!!

On the palate the wine is gracefully balanced, showing flavors of tart black cherry, currant, red raspberry cream pie, brown spice, and very subtle hints of oak. The 2010 vintage is showing amazing purity of fruit and a seductive, rounded-out texture. Hard to believe....but upon release I think this wine is showing even better promise than the 2009 Floodgate Vineyard did when it was first release. Amazing stuff and major kudos to Gary and his team! 94+ points

To Drink or Not to Drink?

2012-11-20T22:40:00.001-08:00

Many people have tried to find out whether wine is good for your health or not. The French diet is often used as an example of how wine can improve heart health. The French have a fairly high-fat diet but their heart disease risk is relatively low. Whether the reason for this is red wine is still unclear.

It is said that red wine is abundant in antioxidants called Resveratrol. Resveratrol increases high-density lipoprotein (HDL) or "good" cholesterol, which helps prevent damage to blood vessels, reduces "bad" cholesterol and prevents blood clots. All this lowers your risk of having a heart attack or stroke.

Laboratory studies have found that the antioxidant compounds in wine may block the formation of cancers and slow the growth of cancerous tumors.

Researchers are also conducting studies to determine whether red wine benefits might include prevention of other diseases and conditions such as age-related brain changes and diabetes.

Furthermore alcohol can stimulate your appetite. When alcohol is mixed with food, it can slow the stomach's emptying time and decrease the amount of food consumed. Studies find that people who drink wine daily have lower body mass than those who indulge occasionally. Alcohol may help your body to burn extra calories for as long as 90 minutes after you drink a glass.

Bruno Jeggli, the owner of Jeggli Weine in Switzerland, says: “Like with many other things, wine or alcohol in general should be enjoyed in moderation. Drink too much, and you can damage your body, but if you drink in moderation you can benefit from its good qualities.”

2008 Nickel & Nickel C.C. Ranch Cabernet Sauvignon

2012-11-11T21:24:00.001-08:00

C.C. Ranch is planted in Rutherford, along the slope of a knoll west of the Silverado Trail. The vineyard grows classic Rutherford Cabernet Sauvignon on well-drained, gravelly loam soil and receives a variety of exposures, depending on the block and location. The vines are well balanced and the canopy is opened up to give good light exposure. Nickel & Nickel produces wine from 15 select acres of this 115-acre vineyard. The wine is composed of 100% Cabernet Sauvignon and was aged for 16 months in French oak barrels (51% new and 49% once used).

On the nose I get beautiful aromas of black cherry liquor, black raspberry, cassis, pencil lead shavings, peppercorn, dusty cocoa, cedar chips, and baking spice. There's also a bit of blue fruit..... What a fantastic and evolving wine on the nose. Very Rutherford with it's dusty cocoa and peppercorn aromas.

On the palate this wine expresses gorgeous flavors of ripe black cherry, creme de cassis, milk chocolate covered raspberry, toasted oak, vanilla bean, and savory baking spices. The wine contains a nice silky texture and some really nice tart berry flavors. It's slightly acidic and as quite a full dose of tannin that grip down on the palate. It's a nice wine but need a few more years in the bottle to be able to show it's true potential. 92+ points

Amazing Salmon Recipe Site!

2012-10-21T13:55:00.001-07:00

If you have ever been looking for recipes for salmon I have come accross an amazing website that contains hundreds of great recipe's from some of the worlds top chefs.

As we all know salmon is an incredibly healthy food option and one that pars beautifully with some of our favorite wines. (Such as Pinot Noir and Rose's). This website is a great link to finding really good salmon recipe's.

The site also contains other great recipe's from some of the UK's best known and renowned chef's. The site is really well organized and easy to navigate too. What I especially enjoy is how the site features seasonally appropriate recipe's and food ideas that can help to give you fresh concepts and idea's for the upcoming holiday festivities.

Browse their divine collection of salmon recipes, including Chris Horridge's salmon fish cakes recipe, a smoked salmon terrine recipe from Josh Eggleton and a salmon skewers recipe from Marcello Tully, plus text from Matthew Fort on why the fish is increasingly popular.

I highly recommend passing by this website and browsing their incredible collection of recipe's and information on Salmon and other amazing foods!

2010 A.P. VIN Kanzler Vineyard Pinot Noir

2012-08-28T22:17:00.000-07:00

This wine is composed of grapes from the Kanzler vineyard which is located in the northern portion of the Sonoma Coast appellation. The Pinot clones used were 667 and Pommard Pinot Noir clones. The wine was aged for 11 months in 50% new French oak barrels and is a 200 case production.

On the nose I get incredibly expressive aromas of fresh candied blackberries, mixed berry preserves and/or syrup, sandalwood, sea salt mineral, and a touch of mocha.

On the palate I get a quite aggressive acidity and full flavored mixed berry medley, that expresses a ripeness and generous fruit forward palate, and a cedar and toasted oak finish. This wine is very young and powerful, and doesn't at all try to demonstrate the essence and subtlety of the varietal. However, it expresses the bold fruit flavors and ripeness that can only be found in California Pinot Noir.

I see this wine improving in the next couple of years and easily becoming more melded together and perhaps a tad less aggressive and brash. It's packed full of power, fruit, alcohol, and sheer deliciousness, but needs to calm down a bit. This is a Burgundy fan's nightmare, but a Sonoma hog's braggadocious indulgence. 91+ points

2004 Tinto Pesquera Reserva

2012-05-11T11:42:00.002-07:00

On the nose I get a true sense of place and origin. This wine breaths the true essence of Spanish terroit. I get breathtaking aromas of dried black currant, pencil lead, sweet and sensual tobbaco leaf, plum, sage, cedar and leather, ripe black cherries. There is this earthiness and leather aroma that is completely distinct of any other wine in the whole universe. It speaks to the dry and arid vineyards of Ribera del Duero and is completely true to it's place of birth. This wine is a beauty that should be called the essence of Spanish wine and a true expression of Tempranillo.

On the palate the wine is equally as stunning and revealing; showing flavors of ripe black plum, black tea, tobacco, black cherries, blackberry, scorched earth, and leather. This wine is drinking in it's absolute prime and displays a remarkable range of flavor, balanced acidity, and complexity. The finish sails on for at least a few minutes and is a savory delight. Stunning wine.......98 points

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The Wine Region of Rioja by Ana Fabiano

2012-05-09T12:00:00.000-07:00

THE WINE REGION OF RIOJA By Ana Fabiano

“Finally, Ana Fabiano has given us the definitive book on Rioja, one of the world’s most exciting wine regions. Highly recommended.” --Robert M. Parker, Jr.

For immediate release (New York, NY) – Hailed as the wine region of 2011, Rioja is finally getting the credit itdeserves. Riojan wines, some of the world’s best, are now readily available in the United States and Americans are going crazy for them. In THE WINE REGION OF RIOJA (Sterling Epicure; June 5, 2012; $35.00/Hardcover), the first American-published book devoted exclusively to the region, noted Rioja scholar Ana Fabiano pays tribute to Spain’s most vibrant and prestigious wine region, one that is at once traditional and innovative.

In this beautifully illustrated volume, with more than one hundred color photographs and detailed maps, Fabiano takes readers on a journey through Rioja’s valleys, mountains, vineyards, and towns, providing a thorough overview of its bodegas (wine cellars), grape varietals, wines, and producers. With captivating descriptions of Riojan wine, history, and culture, backed by scholarly research never before published in English, The Wine Region of Rioja explores both the heritage and the future of an exceptional wine region.

In the chapter “La Rioja: A Magical Place,” Fabiano acquaints the reader with Riojan geography, detailing its valleys and mountains with transporting descriptions and enchanting full-page photographs. In the chapter “Monasteries, Mystics, and Mountains,” Fabiano traces the roots of Rioja to the 9th and 10th centuries, when monks planted and tended the region’s first vineyards.
The heart of The Wine Region of Rioja, however, covers the terroir, grape varieties, and producers in the region. Fabiano brings to life the winemakers of the region with profiles of Riojans like Jesus Martinez Bujanda, a fifth-generation winemaker, and Maria Martinez Sierra, who was inspired to start producing wine after uncorking a secret buried stash of still-delicious Tempranillo bottles a friend had buried years earlier.

Fabiano goes on in “Categories, Styles, and Regulation” to describe the different aging methods, types of oak barrels, and classifications of Rioja wine, explaining Cosecha, Crianza, Reserva and Gran Reserva. Fabiano’s “How to Read a Rioja wine label” is particularly helpful for new Rioja drinkers and “The Grand Old Bodegas of Rioja” will help readers navigate Rioja’s oldest wineries and their wines of note.

“Rioja on the Modern Table” provides tips on pairing Rioja with food, and Fabiano offers wine suggestions for everything from cheese to Asian food, as well as recipes such as Pears Poached in Rioja and Tomato Tartare with Langoustine and White Garlic.

The Wine Region of Rioja is the most comprehensive book on Rioja wines to date – as well as a fascinating insider’s perspective on a magical and culturally-rich place. It is the first book to capture the spirit of this breathtaking, important and exciting wine region, as well as reveal two Riojas: one steeped in a grand past and the other undergoing a modern renaissance.

2010 Loscano Private Reserve Torrontés

2012-05-09T08:35:00.001-07:00

This nice little Torrontés is made by Piattelli vineyards and is just one of many wines made with this spectacular varietal that I will review over the next few months. I love Torrontés for it's freshness and it's stunning aromatics, which I think totally eclipse the likes of other white grape varietals in the same price categories. It's like Sauvignon Blanc, but is always a bit more tropical and less acidic. Oh....it smoke Pinot Grigio so I won't even make the comparison.

On the nose this wine displays a beautiful and tropical fruit aroma profile consisting of lychee nut, blueberry guts, star acacia, orange blossom, and white chocolate.

On the palate the wine is crisp and refreshing and shows flavors of kumquat, meyer lemon, edible flowers, and mineral. The acidity is nice and zesty and the wine is as refreshing as could possibly be expected. It's quite honestly a wine that I'll be drinking throughout the hot summer here in the Arizona desert. 90 points

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French Blue To Open in Napa Valley on May 29th

2012-05-09T08:34:00.003-07:00

FRENCH BLUE RESTAURANT IN ST. HELENA, CA,

TO OPEN TUESDAY, MAY 29

New Restaurant from Architect Howard Backen, Interior Designer Lori Backen,

Winemaker Leslie Rudd; Stanley Morris to Serve as Managing Partner,

Philip Wang to Serve as Executive Chef/Partner

For Immediate Release - St. Helena, CA - French Blue, a beautiful and warm neighborhood restaurant located in the heart of Napa Valley from renowned architect Howard Backen, his wife interior designer Lori Backen and vintner Leslie Rudd (also owner of PRESS restaurant), will open on Tuesday, May 29th. Set in the old Vanderbilt building on the north end of downtown St. Helena, the restaurant’s name comes from the blue doors, which graced its entrance for over 50 years. The space will feature a large open kitchen with a wood burning oven and grill, two fireplaces, a communal table in the center and outdoor seating. The menu, from Executive Chef Philip Wang, features rustic, wood-fired Napa cooking, seasonally inspired from the local gardens of Rudd Farms, located on Mt. Veeder and at Edge Hill Vineyards – the best ingredients, simply prepared. The food is matched by a carefully edited selection of Northern California wines and handcrafted cocktails.

Upon opening, French Blue will serve dinner only, with opening hours from 5pm – 11pm, seven days a week. Beginning June 4th, the all-day restaurant will also offer lunch, with breakfast following on June 13th.

Bringing this restaurant to life is Managing Partner, Stanley Morris. Stanley brings 30 years of hospitality experience to French Blue. Most recently, he has acted as Managing Partner at the world-class dining and entertainment venue, Teatro ZinZanni in San Francisco, which he helped establish in 2001. Formerly, Stanley was Vice President of Operations for Stars Bar & Dining in Singapore, Seattle and San Francisco. His California restaurant career began with famed restaurateur, Larry Mindel, where he was General Manager of Prego on Union Street in San Francisco followed by the position of Director of Operations for the first five Il Fornaio restaurants along the West Coast. Joining Stanley from Teatro ZinZanni are Nicole Whitten and Adam LaCanigna, who will oversee front of house operations as Restaurant Manager/Partner and Beverage Director/Partner, respectively.

Serving as Executive Chef will be Philip Wang, formerly the Executive Chef of Merriman’s Kapalua in Maui, Mason’s in Sacramento, Napa Valley’s Carneros Inn, and Truc in Boston; Chef Phillip also worked in the kitchens of Blackbird in Chicago, Restaurant Daniel in New York, Jardinière in San Francisco, and several others.

French Blue’s menu by Chef Philip will showcase local food sourced largely from nearby Rudd Farms, located on Mt. Veeder and at Edge Hill Vineyards, with fresh baked goods crafted by Noe Valley Bakery Owner, Michael Gassen. The flavorful dishes will be simply prepared with excellence and care, using the best local ingredients. Nearly everything will be house-made from the bread to the honey and jams. The beverage program will feature wines from the growing regions of Northern California, local craft beers, and seasonal cocktails. French Blue’s retail market will offer house-made products and other specialty foods that highlight artisanal techniques.

Designed by Howard Backen with interiors by his wife, Lori Backen, French Blue captures the warmth and comfort of wine country living, re-imagined for its contemporary setting. Behind the restaurant will be Howard Backen’s newly designed office for his architecture firm, Backen, Gillam and Kroeger – making for an easy commute! One of California’s most renowned architects and recently named one of Architectural Digest’s 100 Designers, Howard Backen’s work includes wineries such as Harlan Estate, Ovid, Screaming Eagle, Rudd, Bond and Paul Hobbs; restaurants such as PRESS, Evvia, Kokkari and Il Fornaio; and hotels Meadowood Resort in Napa Valley, Esperanza in Cabo San Lucas, and Sundance in Utah.

90 point wines under $20 at Wine.com. Shop Now!

Restaurants to Get Own "LEED Certification"

2012-05-09T08:31:00.001-07:00

New Organization Launched to Increase Access to Healthful, Affordable Food and Beverage Options While Eating-Out

The United States Healthful Food Council Aims to Improve Americans’ Health by Offering Incentives and Assistance to Restaurants and Foodservice Providers

WASHINGTON, DC – With Americans now spending 50% of their food dollars, and consuming the majority of their calories, at restaurants and other foodservice establishments, a new non-profit, non-governmental organization called the United States Healthful Food Council (USHFC) was launched this week to help consumers make better informed decisions on where to eat. USHFC will work to improve the health of Americans by providing incentives, programs and tools to the foodservice industry to serve more fresh, minimally processed, local, and environmentally friendly options.

“Eating out has become a necessity for most Americans of all of ages and demographics, which means the restaurant and foodservice industry has unprecedented influence over the food choices and, consequently, the overall health of America,” says Lawrence Williams, USHFC President. “Unfortunately, the hyper-competitive nature of the restaurant business results in tremendous pressure to reduce costs, which typically comes at the price of consumers’ health.” Williams continued, “the USHFC intends to promote eating establishments that are doing the right things, and assist those that are not.”

The USHFC will help consumers distinguish restaurants and other foodservice providers that are utilizing nutrition best practices; such as the use of fresh, seasonal vegetables and fruits, whole grains, moderate portions sizes, and minimally processed food and beverages with higher nutritional qualities, while decreasing the use of additives such as industrial trans-fats, sugar, sodium and MSG. In addition, foodservice providers will be credited for their use of environmentally friendly and humanely raised foods, as well as special dietary offerings such as children’s menus, vegan, vegetarian, gluten-free, Paleolithic, and identification of common food allergens.

“As a restaurant owner and chef, I feed people for a living, so I believe I have a responsibility to do so well and sustainably,” said Chef Ris Lacoste, of RIS in Washington DC. “There are large variations in industry purchasing and preparation practices, and customers are increasingly looking for signs that indicate, ‘this house cares.’ We go to great lengths to find and use high-quality and healthful ingredients, so I enthusiastically support the efforts of the USHFC.”

The USHFC is developing programs to provide recognition, incentives and assistance to eating establishments across the entire spectrum of foodservice provision—from high-end restaurants, to fast-casual establishments and eventually school cafeterias, fast food chains, sporting complexes and military and other government foodservice providers. The USHFC initial programs are being modeled after other non-profit initiatives that have successfully incentivized corporations and independent businesses to align their practices with the interests of consumers, such as:

· The Environmental Working Group (EWG) Bottled Water Scorecard; and
· The United States Green Building Council (USGBC) Leadership in Energy and Environmental Design (LEED) Green Building Rating System®

Future programs of the USHFC include cost-effective nutritional analysis and menu labeling
(as required by the 2010 Affordable Care Act), advising on recipe reformulation and working with suppliers and restaurant purveyors to provide discounts on USHFC “certified” products.

“Successfully operating numerous fast-casual storefronts requires maintaining superior quality and customer satisfaction, while keeping operations and supply costs under control,” says Brian Scott, Director of Operations for Arlington, Virginia’s Rabbit Grill. “Expanding the accessibility of affordable, high-quality, healthful ingredients would be a profound contribution to both the industry and consumers.”

The USHFC is also working on a series of programs to assist customers and families eating away from home in making the right choices. The USHFC is interested in partnering with restaurant reservation and food review websites, as well as other environmental, nutrition and sustainable certification programs to help consumers make informed decisions on where to spend their food and beverage dollars, which are becoming increasingly individualized. Programs in development include a nationwide, universal mobile application that will allow consumers to find the food options to satisfy their personal needs.

“Thanks to innovative technologies like smart phones, tablets and social media apps, environmentally and health-conscious consumers are increasingly empowered to make well-informed decisions about where and what to eat,” said Destin Joy Layne, Director of the GRACE Communication Foundation's Eat Well Guide and Sustainable Table.

The USHFC is independently financed through tax-free donations from individuals and foundations and is planning partnerships with foodservice providers that share its goals and values. The USHFC is advised by a growing Panel of Experts including industry leaders, policy makers and other health specialists who believe in the value of increasing the accessibility of healthful food away from home.

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Napa Valley's Historic Oakville Grocery to Reopen May 22nd

2012-05-09T08:27:00.001-07:00

NAPA VALLEY’S HISTORIC OAKVILLE GROCERY TO REOPEN MAY 22nd;

RISING STAR CHEF JASON ROSE ON BOARD AS CULINARY DIRECTOR, LAUNCHES NEW MENU AND SELECTION OF GOURMET PRODUCTS

For Immediate Release, Oakville, CA – After undergoing a complete renovation, Napa Valley’s historic and beloved Oakville Grocery will re-open on Wednesday, May 22nd. Guests will experience a fresher, brighter and timeless design that mirrors the original, yet offers a complete redesign of the menu, a highly curated selection of the best locally sourced gourmet products, and a new line of Oakville Grocery private label foods (launching this fall). Everything will be sourced from California farmers, artisans, and purveyors, with a focus on Napa and Sonoma Valleys. Leading the kitchen and overseeing the market’s revamped culinary program is rising star Chef Jason Rose, formerly of Ram’s Gate Winery in Sonoma, as well as the Delfina Group and other renowned restaurants in the Bay Area and Wine Country. With the renovation, the 130-year-old Oakville Grocery is set to once again become the area’s premier gourmet market for locals and visitors alike.

“As anyone who lives in or loves Napa Valley knows, Oakville Grocery is a pioneer and a treasure,” said owner Leslie Rudd. “We are incredibly excited to preserve and relaunch this beloved spot as a real local food destination, a place where people come to gather and shop throughout the day. We want Oakville Grocery to be a center of the community, one that creates memories for anyone who visits here.”

The 130-year old Oakville Grocery is located in the heart of Napa Valley at the corner of Oakville Crossroad and Highway 29. Originally opened in 1881, Oakville Grocery began as a farmers’ store. It is the oldest continually operating grocery store in California and one of Napa Valley’s must-stop destinations for food on-the-go, picnics and gifts.

Chef Rose’s new menu will feature delicious and seasonal prepared foods, made-to-order sandwiches and salads, breads, cheeses, charcuterie, and baked goods. The best ingredients, simply prepared, all sourced from nearby farms, including Rudd Farm and Orchards on Mt. Veeder. The new market will also offer an espresso bar (with an option for ordering coffee from a take-out window at the front of the store) and the neighborhood’s only ice cream counter with cones and cups of much-loved Three Twins Organic Ice Cream from Napa. Set in the area’s most renowned appellation for wine, Oakville Grocery will offer a high quality yet accessible collection of its neighbors’ wines for purchase by the bottle and the glass. All of the food can be taken to-go or can be enjoyed on the property.

The menu is matched by an equally exciting new selection of gourmet food products curated by VP of Merchandising Kathryn Flouton, formerly the Director of Product Development for Trader Joe’s. Kathryn and her team scoured the state to find the best artisanally made products, including local olive oils and vinegars, mustards, handmade preserves, candies, and other unique specialty foods.

Guests can also purchase just-picked fruits and vegetables from the Oakville Grocery’s Farm Stand located just outside the market, all sourced from Rudd Farms. Farmer Omar Morgan oversees 13 acres set amidst vineyards, home to fruit and vegetable trees, olive groves, chickens, ducks, pigs, sheep, turkeys and bees. He is currently growing the summer harvest – tomatoes, peppers, broccoli, beats, eggplant and carrots, which Chef Rose plans to pickle and serve alongside Oakville Grocery’s sandwiches. The farm has over 100 fruit trees, which will soon yield summer’s delicious peaches, apples, pears, plums, nectarines and figs. Chef Jason has been working closely with Farmer Omar in order to harvest the best ingredients for the market’s menu.

Chef Rose has an extensive culinary background at some of the region’s most beloved restaurants, and has also helmed the food programs at a hotel, winery, catering company, non-profit, and market. Prior to his new role, Jason was the Executive Chef for Ram’s Gate Winery in Sonoma, which received as much recognition for its food as it did on its wine (and just received three-stars from the San Francisco Chronicle). Jason also held the position of Project Manager for The Delfina Restaurant Group, which includes the James Beard Award-winning Delfina, along with Pizzeria Delfina and Locanda Osteria and Bar. Previously, Jason served as the Corporate Culinary Director for the Tyler Florence Group and the Culinary Director for La Cocina, a non-profit, food-based business that helps low-income women launch food businesses. He debuted professionally in Napa as the Executive Sous Chef at The Carneros Inn.

“I’ve had a love affair with Oakville Grocery ever since I first arrived in Napa Valley in 2002. To have the opportunity to help reinvent one of the country’s most iconic and longstanding markets is incredibly exciting, and to work directly with local farmers and purveyors to inspire the menu is a dream,” said Jason Rose.

Architecture firm Avila Design in Berkeley oversaw the renovation of Oakville Grocery. Surrounded by white wainscoted walls and stunning rustic oak floors, the market now features original details and materials including a well discovered during the renovation, vintage oak refrigeration doors, and an iron rack repurposed as a coffee condiment bar. Wider aisles enable a better guest experience, all equipment has been updated, and new shelving has been installed for gourmet products and the new private label collection coming soon.

Next up for Oakville Grocery is its new/old neighbor. Adjacent to the market is a beautiful 100-year-old Victorian house that was originally built by the McQuaids, Oakville Grocery’s founding family. Today, the house is being transformed by renowned architect Howard Backen into a tasting room, to open Spring 2013.

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2010 Peachy Canyon Viognier "Concrete Blanc"

2012-05-03T15:32:00.002-07:00

As the title of the wine depicts, the 2010 Peachy Canyon Viognier "Concrete Blanc" is actually aged in concrete tanks. The wine has a beautiful golden straw color and is composed of 100% Viognier.

On the nose the wine shows generous aromas of white peach, orange blossom, acacia, vanilla, banana, and papaya. It's all that floral and tropical aroma that you would expect from the varietal.

On the palate the wine touches down with gorgeous flavors of orange marmalade, white peach, dried apricot, edible flowers, and honeysuckle. The wine holds just a slight bitterness too, like the tactile sensation of bitting into an orange peel. The texture is round and oily, but the finish has enough acidity to clean it up nicely. This is really great wine and a really fun one for Viognier buffs...... The perfect example of the variety (aromatic, textured, pungent). I've only ever tasted wines from Condrieu that showcase Viognier's like this. 94 points

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2007 DeLille Cellars Chaleur Estate Blanc

2012-05-02T14:39:00.002-07:00

The 2007 DeLille Cellars Chaleur Estate Blanc is a blend of 68% Sauvignon Blanc and 32% Semillon. It was aged sur lie in new barrels of 100% French oak. This has for quite some time been one of my favorite white wines because of it's stunning complexity and ability to age. It reminds me a lot of Chateau Smith Haut Lafitte blanc because of it's incredible waxy texture and brilliant aromatics.

The color of the wine is the first thing to note with it's beautiful golden yellow shade which it of course indicative of the both the bottle age and the amount of Semillon in the blend. On the nose I get marvelous aromas of creme brulee, pineapple, toasted almonds, buffalo grass, and lemon curd.

On the palate the wine has an incredible round, waxy, and almost oily texture. I get flavors of lemon curd, French vanilla, papaya, creme brulee, and toasted oak. This wine is developing quite nicely in the bottle and it has the acidity and structure to still be cellared another five years and develop it's full complexity. 92 points

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2009 Gary Farrell Russian River Selection Pinot Noir

2012-04-30T21:31:00.002-07:00

The 2009 Gary Farrel Russian River Selection Pinot Noir was sourced from several premium vineyard sites in the Russian River Valley, including Rochiolo, Allen, and Hallberg. I'm excited to taste yet another Pinot from this amazing vintage, and it seems that every bottle I open from either the Sonoma Coast or Russian River Valley appellation is an absolute stunner.

On the nose I get generous amounts of black cherry, plum, cinnamon, clove, leather, and deep raspberry notes. There are also some earth and soil nuances that accompany the fruit characteristics and add just an extra layer of complexity.

On the palate the wine is brimming with bright red fruit flavors and secondary notes of baking spice, mineral, and leather. This wine is by no means earthy compared to almost anything from Burgundy, but there are some nice spicy and leathery notes that show up on the finish. By all accounts this is quintisential California Pinot Noir that has the clarity and ripeness that really can only be found in the exceptional vineyards is Sonoma's most revered AVA. 91 points

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2009 Alysian Russian River Selection Chardonnay

2012-04-28T13:39:00.001-07:00

The 2009 Alysian Russian River Selection Chardonnay is a blended wine from three different vineyard sources: the Floodgate Vineayard, Cresta Ridge, and Westside Farms. These three distinct vineyard properties all contribute to the complexity of the wine because of the multiple clones used and the obvious different micro-climates they are grown in. The wine is composed of 39% Floodgate Vineyard Dijon Clone 95, 34% Cresta Ridge Dijon Clones 76 and 95, and 27% Westside Farms Clone 4. The wine is aged in 100% French oak barrels (35% New and 65% one and two years old) for 9 months.

On the nose I get lovely aromas of baked yellow apple, ripe pear, melon, and subtle hints of vanilla and lime peel. There's also a slight touch of mineral/chalk underlining the fruit elements that adds to the complexity.

On the palate the wine shows flavors of caramel apple pie, soft citrus, and nectarine. It's soft and luxurious, but then finishes neatly with a nice dose of acidity. This wine completely exemplifies the style I think proprietor and winemaker Gary Farrell is searching for with Alysian.... that is superbly balanced wines that express the true character of the grape variety and vineyard location. This wine will please the classy connoisseur and grace the dinner table perfectly. What it's not.......is exactly what it's meant to be. 92 points

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2010 Antica Terra Botanica Pinot Noir

2012-04-21T18:24:00.001-07:00

This is part of Maggie Harrison's project in Oregon and I can honestly say that these are some of the most exciting wines in the market right now. Maggie worked under Manfred Krankl at Sine Qua Non for nine vintages and now she has her own project in Willamette called Antica Terra.

This particular Pinot Noir is built around fruit from Shea Vineyards in Yamhill, where they work with 8 acres of Pinot Noir split between the East and West hill.

On the nose I get brilliant aromas of bing cherry, smoked meat, teriyaki, mineral, wet forest floor, and red raspberry. It's a bouquet that displays the best of Oregon terroir, but still exudes a great fruit-opulence and breadth of complexity that combines the best of a cool weather climate and the sunshine that can always be found in the more southerly regions of the Pacific coast.

On the palate I get flavors of bing cherry, tangy red raspbery, ripe cranberry, wet stone/mineral, and hints of smoke. The wine is a full-bodied Pinot Noir that has balance acidity and shows a beautiful youthful exuberance that should help it age gracefully for the next 5-8 years. 93 points

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