Dreaming of a sunny porch - Reflections on Booker 2010 Pink

Booker Rose

Sunny one day.  Rainy and cold the next.  I find myself dreaming of summer and something yummy to drink while idling away a warm afternoon.  But who has time to wait?

2010 Booker Vineyards Pink, Paso Robles, California, USA ($28)  Lovely pink color.  Dry and super food friendly.  This is a little ray of sunshine to cloak the winter gray.  50% Grenache and 50% Syrah meld into a synergy that is 120% delicious.  Xandria brought this back from her foray into Paso Robles and it makes me want to journey out there as well.  Owner Eric Jensen makes this wine to enjoy simply.  It sounds like the have a lot more out there to enjoy.  This is on the list of things they pour daily. So while it is raining here, they will be pouring there; on March 9th  at the tasting room, they will pour the 2010 releases.  More information you need to visit is listed here

Paso Robles is on my list to visit.  Hope to see you there!

Look no farther than Lodi for a fun February getaway

Looking for the perfect place to unwind your post holiday Blues?  Look no farther than Lodi How do you get there? Read on.  To me, Lodi was a land of heat and Zin I had always meant to visit, but had never quite gotten around to going.  Shame on me!  Turns out, Lodi is a magical place of delicious farm fresh food, delightfully diverse wine, and dedicated people who bring the best of place forward for the rest of us to enjoy.

Old Codger

One of the reasons I put off visiting was the "Shangri La" nature of how to get there.  My friends in Sacramento said it was "20 minutes. 45 minutes. 2 hours" away.  My friends from San Francisco said it was "1 hour, 2 hours. 5 hours" away. Turns out, it is an easy hour and 45 minutes from the East bay and a fun drive.  I left the gritty flat lands of Oakland, zipped through Contra Costa suburbs and quickly found myself on an implausibly bucolic highway, with covered bridges and dappled shade between stretches of authentic farmland.  With more levees and water than mile markers, the road wended me toward the Lodi Wine Commission's Lodi Wine and Visitor Center.  There we met our Wine Sherpa,  Randy Caparoso, who graciously shepherded us through a great experience in Lodi.

Parking Lot or Vineyard?  Good taste says vineyard

Randy's knowledge is as deep as his patience, and his love of Lodi is infectious.  One of the first places he took us was to see old zinfandel vines tucked into light industry.  Many thanks to all of us who drank copious amounts of white zin in the 80's, 90's, and Oakland Art and Soul Festivals, because we created market conditions that saved many old vines.  It didn't hurt that the sandy soil of the area is inhospitable to phylloxera and so, many grand, old codgers are still bearing fruit and bringing wine to our tables.

Parking lot to fork #fresh

Speaking of tables, with the produce of the Central Valley fresh at hand, the food is amazing.   Traipsing around vineyards builds up your appetite.  Pietro's Trattoria is a must stop destination for the nexus of local wine and farm-to-fork cuisine.  In fact, they take it one step further and if you are lucky, you will get parking lot-to-fork tomatoes from the rich Lodi soil straight to your salad.  Their kitchen garden makes freshness easy. Pietro's pasta is tender and made from scratch, as are their sauces, which are hauntingly authentic.  The eponymous Pietro and his wife, Amelia Murdaca opened this family-style restaurant in 1957.  Today his son Jim and his wife Annette continue the tradition.  Their son, Peter is already active in the restaurant and will make sure their authentic family recipes continue. A comfortable patio at Pietro's is a  natural spot to hear stories and try wine as you dine al fresco.

Here are some favorites from our lunch:
Sidebar Kerner '14

100% Bacchus

Made by David Ramey with national distribution around 100 cases.
This German variety is a pale clear gold.  Floral aromas and touch of smoke in nose. Amazing fresh mouth feel bracing acidity Lime pith in mid palate and finish

Holman Cellars is a producer in Napa. These Bacchus (bah-KOOS) grapes came from an enchanted glen in Lodi: Mokelumne.  We tried Holman's  2015 Uncharted Bacchus. This 100% Bacchus grape based wine was a medium gold and star bright.  Lovely acidity that jumped out of the glass and a nice color from oxidation

2014 Nimmo Made by Markus Niggli.  This Kerner Gewurtztraminer Riesling Bacchus blend spends time in oak. It gets blended before it is co fermented.  An interesting process that develops into a fascinating wine with sage on the nose and a touch of Chinese 5 spice on the palate along with an overall freshness and minerality. Nimmo is an acronym Markus used to find his way home while on an internship in Scandinavia.

2013 Borra Vineyards Heritage is a field blend of 70% Barbera, 10% Carignane, 10% Petite Sirah and 10% Alicante Bouschet.  This is a true expression of terroir.  Field picked  and co-fermented, these grapes produce a wine with warm welcoming primary aromas with deep black spiced fruit underneath.  Driven by the barbera acidity, it is earthy and delicious.  Yields are low at less than a 1/2 ton an acre, but the results are luscious. #worthit

 The name "Heritage" Steve Borra told us, was inspired by his memories of his dad.  He described a scene of his dad who always had a dry salami hanging by a barrel in the basement.  He would funnel wine from the barrel to bottle and drink deeply of his field blend.  The love makes it taste better, I think.

Along the way we would encounter many great stories and a levee full of delicious wine.  For Bloggers attending the 2016 Conference in Lodi, you are in for a treat.

Many thanks to the Lodi Wine Commission, Charles Communications and all the producers who hosted me on this wonderful wine adventure

Clif Family Wine and Snacks for the Dietary Win!

Healthy, tasty, Good for You: Clif

January is the perfect month to expiate your  dietary sins.  Here's a fun way to do it  Now, you've probably had Clif Bars on your hiking, biking or outdoor adventures.  You're good like that.  I recently discovered a  Clif Family offering that  lets even slothful  couchpotato indoor cats like me enjoy the genius of Gary and Kit and the amazing Clif Family team.

LusciousLushes Thea and I sampled the Bruschetta Trio and their wine pairings and came away thoroughly addicted.

Exec Chef John McConnell

Addiction is how the idea started when on a cycling trip, Gary and Kit (Gary Erickson and Kit Crawford, founders of the Clif Bar Company) ate bruschetta at Rifugio Samsara in Bassano del Grappa, Italy.  When they returned home, a craving for those flavors sparked the idea to bring that deliciousness back to California.  Enlisting the aid of Executive Chef John McConnell and a food truck tricked out in that epicenter of cuisine on wheels, PDX, they are now rocking it all over the Napa Valley.  Since you can also try their delicious wines at their location in St. Helena, Velo Vino, I suggest that as your best bet.

For the winning hand, choose three pairs or the Bruschetta trio and the matching paired wine selections:

First, Clif Family Chardonnay, Oak Knoll, Napa 2012 was paired with a Porchetta Bruschetta.  Porchetta, for the uninitiated, is a juicy (read: glistening with fat) stuffed and roasted pork dish.  Here, the roast meat is pulled and then enhanced with chopped herbs, fresh from their garden, and a shimmering aioli.  The Chardonnay has just the right amount (50%  French) of oak for smoothness and a backbone of acid. Combine a perfectly balanced Chardonnay with porchetta and you have a delightful introduction.  Citrusy notes in the wine made a perfect match for the herby richness of the pork dish, which was my favorite.

Next,  Clif Family Kit's Killer Cab,  2011, Napa was paired with a Pomodoro Brucshetta.  Kit's Killer Cab is made from two parcels of  Howell Mountain fruit grown on their estate.  The first, Cold Springs Vineyard, produces fruit that is  masculine but gentlemanly.  Also used is Croquet Vineyard, which is described as feminine and elegant. Combined, it shows juicy, but structured, red and black fruit and was easy to drink.  This elegant wine is also completely at home at a casual lunch.  The Pomodoro Bruschetta had melted tomatoes mixed with tangy goat cheese and garlicky elements.  The sweetness of the tomatoes went perfectly with the structure of the wine.

Batting cleanup was the Clif Family Gary's Improv Zin, 2011, Napa Also made with estate fruit in this case zinfandel, the wine was bold with spices, dark fruit and a lovely finish.  Paired with Funghi Bruschetta it was the best pair.  The bold spice of the wine meshed perfectly with the savory mushroom and fontina cheese of the dish.

Yum!  Such a fun experience More info on how you can make plans to visit here

When Executive Chef John McConnell came by, I quizzed him and learned a lot about the philosophy and ingredients.  First since cycling was the inspiration and many cyclists come by, he strives to make things delicious, but also nutritious. Two accompaniments to our bruschetti, were salads.  One, Fagioli e Grano ws an Italian inspired side dish made with farro, Fregola Sarda, broccoli rabe, ricotta and heritage beans.  Fregola Sarda is a pasta shaped like a grain that was as toothsome as it was delicious.  Both Lina Sisco Bird's Eye and Eye of the Goat beans were incorporated into the dish.  All together it formed a harmonious taste and delivered enriching satisfaction.  The Tre Colori salad, whose three colors come from arugula, romaine hearts and radicchio was similarly satisfying.  What lifted the salad's  flavor was a combination of lemon scented bread crumbs and pecorino.  Chef John gave us a tip for home cooks.

The leftover ends of your baguettes can be roughly cut, then left to dry for a few days.  After that, grate in a food processor .  Quickly saute those crumbs in a pan with garlic and a little olive oil.  Perfect to jazz up your salads. More great tips here:


Many thanks to the Clif Family team who hosted us for lunch.  Everyone there took such good care of us,  answered all our questions and delighted us with dessert: Tiramisu, Chocolate Budino and a perfect espresso. Expect a wonderful experience when you visit as the staff all rock collectively and individually!  You cannot ask for a better place to while away some hours of glorious Napa sunshine with comfortable, nourishing al fresco wining and dining.  


Make plans to visit:
Where: 709 Main Street, St. Helena, CA
Drop ins welcome, but for elevated pairing, make a reservation here:

I was hosted by the Clif Family for this lunch