1. Drink sparkling wine other than just for special events
2. Slow down and enjoy wine more
3. Venture out of your comfort zone
4. Learn more about wine
5. Open that special bottle

So, how did you do?  And what are you looking forward to in 2012?

Sparkling

We did a pretty good job with focusing on more sparkling this year and frequented many of the awesome sparkling producers in Sonoma and surrounding areas including Domaine Carneros, Schramsburg (Calistoga), Roederer Estate (Anderson Valley) and even some Champagne, which can only come from the Champagne region in France.  One thing we learned is that there are initials on the labels of Champagne that give you an indication of who made the wine.  For Champagne developed by winegrowers and are generally considered of higher quality (though of smaller volume) look for an “RM” for “Récoltant Manipulant.”  Bubbles are definitely not just for special occasions anymore.  We are happy to note that we have Blanc de Noirs as well as Brut style sparklers that are made in the traditional method, or Methode Champenoise, but at much more affordable price points than some of the houses mentioned above.

Slow Down

Well, we didn’t do a great job here in terms of slowing down, though a lot wine did flow.  It’s tough to slow down when there is so much to do and so much wine to share.  It’s good to see the economy showing some positive signs in the industry and we did our best to keep up.  As we shared on our blog throughout the year, we celebrated different styles of wine with our friends and fans from Syrah to Pinot Noir and Chardonnay.  We look forward to trying many more wines with you in 2012… any suggestions?

Comfort Zone

It is tough to ask anyone to venture outside of their norms and what they like, especially when it comes to wine.  Folks just know what they want and what they like and refuse to try something new.  It’s like trying those nasty green vegetables as a kid, but then learn to love as an adult.  Over time the palate does change and with the versatility of wine grapes and winemaking styles, no two wines taste alike.  For example, have you ever tried Carignane?  This grape historically has been used as a blending grape but many more producers are making 100% varietals these days.

Bright cherry candy, raspberry jam and wild blackberry aromas combine with rich vanilla and cinnamon-cedar spice. Soft and inviting tannins support the structure of this medium-bodied wine. Earthy and lively on the palate and displays warm berry pie and caramelized cherry cola flavors, its finish lingers with rich fruity finish

We brought this funky (as in awesomely cool) wine on the Wine Wednesday show on the local KSRO radio last week and everyone was blown away with this rich, luscious, approachable, medium-bodied freak show.  Boom! Your comfort zone has just been blown.

Learn More

Man, we finished school so many years ago, why do we always have to be learning something?  With wine you can end up learning something without even trying.  With our work with local Chef Dan Lucia of DL Catering we learned quite a bit about how food can be paired with wine.  Check out some of his videos on our YouTube channel.  Ultimately, just enjoy the ride and look at resolution #2 for slowing down and enjoying the wine.  But, just try not to learn something… however, resistance is futile.

Open That Special Bottle

Ok, this is going to sound cheesy but every wine we opened this year was “special.”  The point here is to remove the notion that there is a perfect pairing, a perfect bottle for the perfect occasion and forget about saving that bottle in the cellar for 20 years.  Life is short and meant to be enjoyed.  Enjoy it with wine.  If you want a special occasion, personalize it and share it with friends and people you love.  If you must have an occasion, this year’s Open That Bottle Night (OTBN) is on February 25, 2012.

Tell us how you did with your resolutions and what you are looking forward to most in 2012.  Cheers!

Champagne is Queen of Sparkling Wine

While Champagne is the motherland of the effervescent nectar served in a tall, skinny flute, quality sparkling wine is also made in other areas of the globe like Prosecco in Italy and Cava in Spain.  However, keep in mind that, technically, you should not call, and in most places cannot call, a sparkling wine “Champagne” unless it is from that region in France. Another thing to keep in mind is that the best sparkling wines are made in the style of Methode Champenoise, or the traditional method.  This means that the wine is fermented and aged in the same bottle that you are drinking out of and the bubbles tend to be tinier, another indicator of quality.  There are other methods that can be used, but the traditional method is considered the best way to make high-quality sparkling wine.  Here is a cool video that explains the basics of Methode Champenoise:

Champagne can only be made from up to 3 grape varieties: Pinot Noir, Chardonnay and Pinot Meunier and some common types of Champagne you may have heard of or will discover:

• Blanc de Blancs – “White from whites” = mostly Chardonnay
• Blanc de Noirs – “White from blacks” = mostly Pinot Noir, which is a red grape, but the juice is clear so if there is little to no skin contact the sparkling wine will be a light color

How to Open

There are so many ways to open a bottle of Champagne.  There are hundreds on YouTube alone so we won’t bore you here with another demonstration, but if you often struggle opening a bottle there is a cool opener that really makes it easy.  Using a saber is pretty cool too, but be careful!  Against common practice, the best way to open a bottle of sparkling wine is very carefully, twisting the bottle with one hand, while holding the cork steady with steady pressure.  Instead of a huge “POP!” you really want to just let out a “contented sigh of a woman” to maintain the integrity of the wine before the first pour and, of course, not to end up wearing half the bottle!  Then again, who are we to tell you what to do with your wine?

Style

When reading the label on a bottle of sparkling wine there will be terms that will help you determine which style, in terms of dry or level of sweetness, you may like:

• Brut Zero/Brut Nature/Sans Dosage: No added sugar
• Extra Brut: Nearly dry, contains no more than 0.6% sugar
• Brut: Nearly dry, contains no more than 1.5% sugar
• Extra Dry/Extra Sec: Slightly sweeter, can contain up to 2% sugar
• Dry/Sec: Can contain up to 3.5% sugar
• Demi-Sec: Just sweet enough, can contain up to 5% sugar
• Doux: Sweet, more than 5% sugar

Happy Holidays!

We know it’s the season for celebration with Christmas and New Year’s still yet ahead of us so, go ahead, grab a few bottles of bubbly.  If you’re a fan of the fizz make a resolution for 2012 to sip more bubbles regardless of date on the calendar.  You won’t be disappointed.

To download the image below click on the image or this link to go to the file location and bring up the full image.  Then right-click on the image, or control-click if on a Mac, and select Save Image As… to download the photo to your computer.  Then, on Facebook, go to your profile and hover over the top image, called a “cover” until the “Change Cover” box appears in the lower right.  Click on the box and choose Upload Photo from the drop-down.  Press Save and then you’re done!  Merry Christmas from wine country!

Example:

]]> http://blog.windsorvineyards.com/2011/12/a-vineyard-christmas-image-for-your-facebook-timeline/feed/ 0 http://blog.windsorvineyards.com/2011/12/a-vineyard-christmas-image-for-your-facebook-timeline/?utm_source=rss&utm_medium=rss&utm_campaign=a-vineyard-christmas-image-for-your-facebook-timeline http://feedproxy.google.com/~r/CarpeVinoWineBlog/~3/nU0ayvxik3E/ http://blog.windsorvineyards.com/2011/12/movember-finale/#comments Wed, 14 Dec 2011 16:40:21 +0000 Windsor Vineyards http://blog.windsorvineyards.com/?p=1678 The men of Windsor Vineyards say Adios! to their ‘staches and raise a glass to Men’s Health. They also take home a vestige of the occasion with their magnificent Mo’s forever remembered on a custom wine label. Thanks to our supporters for their donations – Cheers!

Want a sneak preview of this classic Burgundian dish?  It’s not too late to join our Tale of Two Valleys event at the Windsor Vineyards tasting room in Healdsburg Saturday, November 19th from 1-5pm.

What are some of your favorite comfort foods for the Fall season?  Please comment below!

Event Details:

Enjoy classically prepared Beef Bourguignon by local Chef Dan Lucia paired with two Cabs from the neighboring valleys. Delight in our 2008 Windsor Vineyards Cabernet Sauvignon, Alexander Valley, Platinum series. Love our 2007 StoneFly Vineyards Cabernet Sauvignon, Napa Valley, Atlas Peak. Relax to music by local musician, John Youngblood. 20% savings for wine club members and 10% savings on case purchases for ALL guests

Complimentary for Wine Club members, otherwise $15 per guest

For questions or to R.S.V.P., call Joy at 1 (877) 939-4373 or send an email to jfinn@vintagewineestates.com

Tasting Room Address:

Beef Bourguignon

Ingredients

• 2 lbs. chuck beef cut into 1-inch cubes
• 2 C. Windsor Cabernet Sauvignon Alexander Valley
• 3-4 C. beef broth
• 1 lb. fingerling potatos
• 1 lb. carrots
• 1 lb. pearl onions
• 8 ounces dry cured bacon
• 6-8 ounces white mushrooms

Directions

• Sear beef cubes until brown, transfer to braising dish
• Add wine to same pan, bring to simmer and reduce by half
• Add wine and beef broth to the meat in the braising dish, bring up to temperature on stove
• Add dish to oven for 2 to 2 1/2 hours
• Blanch vegetables in boiling salted water: fingerling potatos (7-8 min), carrots (2-3 min), pearl onions (1-2 min)
• Render bacon in hot bacon until crispy and brown
• Drain off bacon fat into a bowl
• Add bacon fat back into pan and add white mushrooms, saute’ until brown
• After 2 – 2 1/2 hours add vegetables to the braising dish and return to oven for 15-18 minutes
• Serve hot and pair with your favorite red wine

Yesterday, we developed this dish inspired by our sparkly brand manager, Katie, in the test kitchen and then proceeded to pair it with some “traditional” Thanksgiving wines.  This dish really brings some thunder as a side dish and is built to entertain not only at the table but all the way to the couch for the football games (the Lions look great this year!).

We tested this spicy sweet dish with 6 Windsor wines and came up with a top 3 plus an honorable mention that we feel pair the best in order of preference:

1. 2009 Windsor Muscat Canelli, “Civetta”, Alexander Valley – sweetness is the key here in that is perfectly balances with the spiciness of the dish.  For those who don’t enjoy sweet wines you may be pleasantly surprised with this balancing act, so give it a shot.
2. 2010 Windsor Pinot Noir, Sonoma County – this light red wine is already a great choice for Thanksgiving because it is so versatile and in this case there were no exceptions.  The bright cherry fruit characteristics marry nicely with the cranberries.
3. 2010 Windsor Riesling, California – Again, the residual sugar (RS), though much much lower (only 1%) than in the Civetta, it still provides a balance with the spice and the ripe stone fruits still come through and provides a nice finish.
4. (Honorable Mention) 2009 Windsor Gewurztraminer, California – with 2% RS this worked for many tasters, but then some felt the lychee nut and spice that is characteristic of this variety clashed a little with the dish and elevated the heat, which you might like.  You be the judge and try for yourself.

Need some other options for your family get together this Thanksgiving?  We make it even easier with this Ultimate Thanksgiving Case Collection (at a tremendous discount) and throw in a Free set of Ultima Stemware.  Click here for more information.

Please share some of your favorite Thanksgiving dishes and wines in our comment section below or if you try this salsa recipe, let us know what you thought!  Cheers!

At Windsor Vineyards, there are several veterans who continue to serve, but these days they share a piece of the wine country lifestyle by helping customers, as personal wine consultants, find the best wines from Sonoma, Napa and surrounding wine regions for their palate or occasion.  For their dedicated service first and foremost to our nation, we pay tribute by introducing you to them and acknowledging their service here:

Gary Musco – Army Airborne in the 70′s stationed at Fort Sherman and For Gulik in Panama the continued to serve in the 80′s and 90′s in the Army National Guard.

Earl Thompson – Gunship Pilot for the 1st Air Cavalry during a tour in Vietnam in ’67 and ’68, collecting 13 combat decorations.  Shot down twice and was wounded 5 times.

Brad Evans – Served in the Army from October 1965 – October 1968. Upon completion of AIT at Fort Sill, Oklahoma he was stationed in Germany with B Battery, 2nd, 28th Artillery eventually bring promoted to Sgt. E5.  Graduated from the 7th Army NCO Academy at Bad Tols, Germany.

SP5 James Valinoti

SP5 James Valinoti – Completed basic training at Fork Polk, LA, Jump School at Fort Benning, GA and Combat Medical School at Fort Sam Houston, San Antonio, TX, Brook General Hospital before attaining Advanced Medical Training at Clinical Specialist School, Letterman General Hospital for Surgery.  Served in Vietnam from 1968-69 as Battalion Senior Combat Medic with First Air Cavalry Division, 1/7 Cavalry (Infantry) (ARTY) and received several combat decorations.

And with heavy hearts we give our final salute to Mike Murray, who recently passed away.  He was a Navy veteran and will be sorely missed.  We wish you fair winds and following seas, Mike.

Please share your thoughts on the Veterans in your family or who you know in your community or share a note in recognition of our veterans listed above in the comments section below.  We hope you have a safe and enjoyable holiday.  Cheers!

Etched bottles display a design that has been sand-blasted into the surface giving exceptional depth and detail that is really impressive. We only use safe sandblasting, not heat-based laser engraving, to ensure the quality and integrity of the wine inside the bottle. Once the bottle has been etched the artwork can stand alone as an “etch-only” design or we can hand-paint onto the etch design, even offering specific hand-blended pantone color-matching to ensure fidelity to your brand.

The quality of these etched bottles is amazing, and because we’re a winery first and foremost, you can be confident that the quality of the wine is just as exceptional.  Let us know if you have any questions about etching, corporate gifts or personalized labels in the comments below. Cheers!

At the heart of Healdsburg is “The Plaza” which is in the shape of a square and surrounded by shops old and new as well as tasting rooms, bars and some of the best local restaurants in wine country.  Imagine waking up and taking the dog for a walk in the early morning fog, while you stop for a cup of coffee at the Flying Goat Coffee shop.  Perhaps, for breakfast you might be craving the pastry delights from the Downtown Bakery & Creamery including their popular donut muffins or sticky buns.  It just so happens that the bakery is our next door neighbors at 308 Center St. and we couldn’t be more excited for the location.

From the tasting room you can have a direct, unobstructed view of the Plaza from the sitting area and when the windows are open you can’t help but feel relaxed and at ease with a glass of wine as onlookers and shoppers walk by.  This is a great place to hang before, during and after the summer’s Music on the Plaza every Tuesdays.  This is country living, folks.  Leave your big city dreams at home and become assimilated.  The tasting bar has plenty of room for everyone to enjoy and if you are looking for some privacy, you can reserve the VIP room in the rear for private tastings too.

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Bring your friends and family.  Afterall, that is how wine is best enjoyed.  Cheers!