Wineries of the Month
Tenuta Carretta is located in the south of Piedmont, in Piobesi d’Alba, in Roero. It is a winery with a rich story, one of the most historic Italian wineries where past, present and future are integrated in the best way.
However, Tenuta Carretta is above all, a winery made of people, who collaborate together for the achievement of a single, shared objective: produce high-quality and important wines that are pleasant and enjoyable to drink.
Campi Valerio Winery
Since 1974 Valerio winery produces fine wines with great character. On the estate, that belonged to Prince Pignatelli, through the recovery of small local viticulture, the family combines their passion for agriculture to the love for their land, resulting in a wine production that aims at enhancing the native grapes of Sannio Pento (Molise). The company stands out also for being the first to produce through Classic Method in its own territory, as the only produce of wine Pentro.
Cascina Adelaide is a wine estate in Piedmont, particularly known for its Barolo wines from the Nebbiolo grape. The historic estate began life in 1817 as a group of vine growers with plots in the prestigious Barolo crus Cannubi and Preda. However, the estate has gained considerable acclaim since it was purchased in the early 2000s by Amabile Droco, who added a modern winery and cellar to the estate that was designed to blend in with the surrounding hills.
Wineries of the Month
Havens Winery was founded in 1984, capitalizing on the richly diversified Napa Valley microclimates, and utilizing traditional methods, to produce Merlot, Syrah, and Bourriquot, a Cabernet Franc/Merlot blend modeled after Chateau Cheval Blanc. Smith-Anderson Wine group, with 30 years’ experience producing quality wines, acquitted Haven in 2010, introducing Cabernet Sauvignon and Chardonnay to the repertoire. The classical label remains the same, as does the exceptional quality of these wines.
Pomar Junction Vineyard & Winery
A former family ranch still is home to a grape arbor planted in the 19th century. Today, Dana and Marsha Merrill and son Matthew farm the vineyards, while Matthew’s winemaking is complemented by winemaker par excellence, Jim Shumate.
After nearly 30 years of growing grapes for many of the finest wineries in California, ranging from ultra premium small producers to the largest international brands, the Merrill’s decided to produce their own wines. In addition to the family estate, the finest blocks of grapes from Santa Barbara and Monterey Counties are selected from vineyards managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success.
ITALIAN Wines of the Month
2015 Campi Valerio Calidio Red
Color, deep red. Bouquet reminiscent of violets, but also the scent of cherry with a pleasant grassy note. Taste is dry, acidic and austere. Good structure and tannin. Pair with a juicy steak, lobster, or a rich pasta dish.
2016 Tenuta Carretta Gavi DOCG
Straw yellow with greenish highlights. Bouquet fruity and floral, ample and persistent. Taste, Harmonious, with good structure, pleasantly persistent and drinkable. Serve with appetizers, seafood, soups, pasta dishes, white meats.
2016 Cascina Adelaide Barbera Superiore Preda
Color, deep red. Aromas and taste of earth, bell pepper, notes of tobacco, cassis, and cedar. A very structured and elegant with a lasting finish. Pair with duck, goose, or other game birds. Also is good with aged cheeses.
2016 Tenuta San Jacopo Poggio AI Grilli Chianti DOCG Organic
Clear ruby red in color. Bouquet, intense, packed with ripe red fruits, strawberry and raspberry, with dog-rose on the end. Taste is fruity and fresh with good tannins. Pair with a spicy poultry dish or lamb. Great to go with pizza.
2018 Tenuta Carretta Roero Arneis DOCG
Straw yellow with greenish highlights. Bouquet, fruity and floral, ample and persistent. Taste is harmonious, with a good structure, pleasantly persistent and drinkable. Pair with appetizers, seafood, soups, pasta dishes, white meats.
2013 Cascina Adelaide Barolo laide Barolo
Ruby red wine with brick reflections. On the nose wild cherry and sottobosco fruit are blended with a delicate wood, the palate is properly tannic leading to a long finish with bright acids. Perfect with red meat dishes, game, truffle-based recipes, marbled and strong cheese.
2013 Cascina Adelaide Barolo Cannubi
100% Nebbiolo, selezione massale
Delicate violet and plums so clear that they seem in the glass minerality and spicy aromas thanks to the inner energy of the unbelievable cru come out like a flame. Serve with red meat dishes, game, trufflebased recipes, marbled or mature cheese.
ITALIAN Region of the Month
Half of Piemonte, which means “foot of the mountain,” lies in the great arc of the Alps and the Apennines, from which the Po River flows east through its broad valley to the Adriatic. Bordering Switzerland and France, Piemonte was part of the French speaking principality of Savoy between the 11th and 18th Centuries. The ancient Liguri tribes first cultivated the wild vines of the Apennines and later learned wine making from the Greeks about 600 BC. In the 19th Century, the wines of Piemonte gained distinction when the Savoy and others began to use French methods. Piemonte has 58 DOC and DOCG zones, more than any other region. In the Langhe hills above the town of Alba are the vineyards of Barolo, one of Italy’s most prestigious wines, “the king of wines and the wine of kings,” although Barbaresco may be its equal, both wines made from the noble Nebbiolo vine. Barbera and Dolcetto are popular reds. Whites are equally prominent. Asti Spumante from Moscato d’Asti is the nation’s second DOCG in volume after Chianti. Among still whites, Gavi from the Cortese grape is highly regarded along with Arneis.
CALIFORNIAN Wines of the Month
2015 Zilaro Petite Sirah
100% Petite SIrah
You will be welcomed to flavors of berry crumble, lifted by a persistent freshness of acidity that is both welcomed and welcoming. Dusty tannins add to elements of white pepper, leather and cigar, finding a balance between fruit and undeniable power. Pair with a hearty pasta dish, aged cheeses, or a lentil stew.
2015 Pomar Junction Roussane
Paso gold winner at San Francisco Chronicle. Roussanne presents a pleasant and surprising mouth-feel full of lush tropical fruit and bright pepperiness. This wine pairs well with buttery sauces filled with slow cooked vegetables or rich shellfish like scallop, crab, and lobster.
2015 Havens Pinot Noir Spring Mountain
100% Pinot Noir
It is a big, rich wine that lures you in with its dark garnet co or and earthy aromas. The intensity continues in the glass with an enticing mouthful of dark cherry, ripe strawberry, and exotic spice ﬂavors. Pair with a nice steak, aged cheeses, or wild game.
2014 Havens Syrah Napa Valley
Peppery spice and red fruit greet the nose in this wine. The flavors unfold in layers of blueberries, tart plums, black cherries, oak, and vanilla. Every sip of this well-balanced, full-bodied wine is backed by a spicy, juicy finish. Pairs beautifully with hearty stews, steak or lamb with rich sauces, pasta dishes, eggplant parmesan, or Cornish game hens.
2016 Napa Highlands Chardonnay
Golden straw color with clean romas of pear and crisp green apple, overlaid with light tropical fruit and hints of honeysuckle. Taste is full and creamy with fruity finish. Pair with seafood, a cobb salad, or mild cheeses.
2015 Havens Rutherford Cabernet Sauvignon
95% Cabernet Sauvignon 5% Petite Verdot
The fruit and wood components are completely integraed in this full-bodied gem. Beguiling aromas of cocoa and a hint of soil usher in rich unfolding ﬂavors of black cherries, blackberries, vanilla, and smoky oak. The wine has a well-balanced acidity and soft tannins to balance the strong fruit ﬂavors. Pair with lamb, steak, or pasta dishes.
2014 Havens Winery Spring Mountain Cabernet
Dark, deep color, intense varietal fruit flavors and aroma ending with complex grape tannins with a pleasant softness. This is a intensely structured and concentrated wine. Pair with red meat, wild game, or pasta is spicy, rich red sauce.
CALIFORNIAN Region of the Month
Napa Valley is the heart of California’s wine industry, its vine-covered valley floor and rolling hills the destination for millions of visitors each year. The Valley is home to 43,000 acres of vines, over 400 wineries, and many renowned restaurants. George Calvert Yount, arriving in 1831, planted the first grapes. Notable early but still existing stone wineries, developed between 1859 and 1882, including Charles Krug, Christian Brothers, Beringer, Chateau Montelena, and Beaulieu. Formerly a sanatorium, Inglenook winery began production in 1880. San Franciscans provided a huge market for Napa wines, which were easily transported across the San Francisco Bay. But Prohibition, enacted in 1920, closed most of them, except the few that provided sacramental wine for churches. The Valley didn’t begin recovery until Robert Mondavi built his large winery in 1966. Today, the Napa Valley has 16 American Viticultural Areas. The umbrella appellation Napa Valley, specializes in Bordeaux grape varieties such as Cabernet Sauvignon, Merlot, and Sauvignon Blanc. Cooler Los Carneros, stretching into Sonoma County, is ideal for the grapes of Burgundy, including Pinot Noir and Chardonnay. But other grape varieties, such as Zinfandel, Petite Sirah, and Italian Sangiovese are planted in Napa County.
DINNER WITH DEBRA
By Debra Williams
Honey-Barbecue Chicken Wings
Taste of Home
2 ½ lbs. whole chicken wings
½ cup reduced-sodium soy sauce
½ cup barbecue sauce
½ cup honey
1 cup all-purpose flour
2 tsp. salt
2 tsp. paprika
¼ tsp. pepper
Oil for deep-fat frying
Cut wings into 3 sections; discard wing tip sections. In small saucepan, combine the soy sauce, barbecue sauce, and honey. Bring to a boil; cook until liquid is reduced to about 1 cup. Meanwhile, in a bowl, combine the flour, salt, paprika and pepper. Add the wings, a few at a time, and toss to coat. In an electric skillet or a deep fryer, heat oil to 375 degrees. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. I would recommend a blue cheese dip. This would pair nicely with a light red wine, Like a Pinot Noir or one of the white wines featured this month.