Wineries of the Month
Armando, Tiziano, Paolo and Massimo Castagnedi are four brothers with a single passion that originated among their father’s vineyards at San Zeno di Colognola ai Colli, in Valpolicella, where the most famous Veronese wines are made: Amarone, Valpolicella, Soave. In 1989 they took the bold and far-sighted decision to buy a property in the Monti Garbi, laying the foundation for what has now become an agricultural estate known throughout the world, the producer of excellent wines, with more than one hundred farmed hectares and a state-ofthe- art ageing facility. A dream originating in the heart of a land that has always been famous for its extraordinary wines: Valpolicella
Tenuta Sant’Antonio lies along the gentle hills of the Illasi and Mezzane valleys, where the climate is mild and enjoys all the benefits of Lake Garda. This is where the Corvinone, Corvina and Rondinella varieties grow. But also Garganega, Trebbiano di Soave and Chardonnay. This is where dreams come true and turn into great wines, like Amarone, Valpolicella and Soave. The aim of Tenuta Sant’Antonio is to create products with a greater personality, focusing especially on a more natural production. Four or five years ago, Tenuta Sant’Antonio decided to try to undertake an experience that differs from the traditional process, both in the vineyard and in the winery, trying to make use of the latest information obtained from innovative research laboratories.
Marco Felluga and Russiz Superiore are two of the most prestigious wineries of Collio region: they have an enduring relationship with the wine – began over a century ago, in the second half of 1800, in Istria – that can be considered a true dynasty of winemakers, that has been able to exploit the potential of some varieties and territories suited to the vine. In the 30’s, after the World War I, Giovanni Felluga decided to move to Friuli and more precisely, in the Collio. Marco, the penultimate of his seven children, continued the family business and in 1956 he founded the company which has his name. Thanks to him, who trained as a young man at the prestigious school of oenology of Conegliano, we have the path of innovation, quality and research.
The balance managed between innovation and tradition have made his company a benchmark for the entire territory. Today, his son continues on the path of absolute quality: Roberto represents the fifth generation of winemakers and leads both companies, Marco Felluga in Gradisca d’Isonzo (Gorizia) and Russiz Superiore in Capriva del Friuli (Gorizia). The vineyards of Marco Felluga are located in four different areas of the Collio: Farra d’Isonzo, San Floriano del Collio, Oslavia and Cormòns. From these grapevines comes the quality of its wines, both white and red.
Winery of the Month
Scott Harvey Wines
Growing up in California’s Sierra Mountains Region, Scott developed a keen interest in winemaking as a high school exchange student in the Rhineland Pfalz region of Germany. Scott attended California State University at Sacramento before beginning practical Enology training at Montevina Winery in Amador County. In 1979 Scott developed an ambitious winery plan for the Santino family. As Winemaker and General Manager of Santino Winery, Scott is credited with placing Amador County firmly on the California wine map. In 2004, Scott was finally positioned and ready to start his own venture, and he had the ideal partner – his wife, Jana, a wine industry veteran. The winery is located in the heart of California’s once-thriving gold-mining country, basks in its history and holds on to the promise of a newly growing industry which might prove to be its next precious commodity: wine.
ITALIAN Wines of the Month
Tenuta Sant’Antonio, Scaia Bianco 2015
This wine is made of 50% Garganega, 30% Trebbiano Soave, and 20% Chardonnay. The nose finds hints of white grape, elder flowers and citrus. The palate experiences well-balanced acidity. Citrus flavors are bursting through with hints of pineapple, grapefruit, apple, pear, and a light note of banana. The finish is filled with notes of almond that linger on the tongue. Alcohol 12.5%.
Tenuta Sant’Antonip, Scaia Corvina 2015
This wine is made of 100% Corvina. It is ruby red with purple reflections. On the nose, a floral aroma of red roses and pansies fill the senses. The flavor of this well-balanced wine is both tangy and fresh. Fruit flavors settle nicely on the tongue with notes of cherries, plumbs, berries, currants, and raspberries. It is intense with a good body despite its youngness. Alcohol 13%.
Marco Felluga Pinot Grigio MonGris
The Marco Felluga Pinot Grigio MonGris Collio 2015 is made of 100% Pino Grigio grape. It is golden yellow in color, often with copper tones. It has an intense and immediate bouquet with pronounced hints of acacia flowers, broom and apple. In the mouth it is elegantly fruity and becomes full bodied, well-structured and has a remarkably long finish. Alcohol 13%.
Tenuta Sant’Antonio Valpolicella
Superiore Monte Garbi 2013
The Tenuta Sant’Antonio Valpolicella Superior Monti Garbi 2013 is a blend of 70% Corvina, 20% Rondinella, 10% Croatina and Oseleta grapes. It is ruby red in color and notes aromas of red fruit and cherry. This wine is semi-dry, soft, caressing, fresh, and savory. It exhibits strong tannins and a spicy aftertaste. Alcohol 14%.
Marco Felluga Refosco dal
Peduncolo IGT 2011
The Marco Felluga Refosco dal Peduncolo 2011 is made of 100% Refosco dal Peduncolo Rosso grape. It has a deep red color with light garnet tones. The nose is both intense and intriguing. Fresh and fruity, its fragrance is reminiscent of ripe raspberries and wild blackberries. In the mouth, the wine has a robust fruitiness, bursting with berries. The finish is long and lingering. Alcohol 13.5%.
Tenuta Sant’Antonio Amarone
Selezione Antonio Castagnedi 2012
The Tenuta Sant’Antonio Amarone Selezione Antonio Castagnedi 2012 is a beautiful blend of 70% Corvina, 20% Rondinella, 5% Croatina, and 5% Oseleta grapes. This wine is ruby red in color with purple reflections. The aroma bursts with ripe red fruit and licorice. The flavors of this well balanced wine exhibit ripe fruit, licorice, black pepper, and subtle hints of chocolate. This wine is warm, soft, and elegant. It displays fat tannins and finishes fine and fresh. Decant for an hour. Alcohol 15%.
Amarone Della Valpolicella Campo
Dei Gigli 2011
The Amarone Della Valpolicella Camp Dei Gigli 2011 is made of 70% Corvina, 20% Rondinella, and 5% Coratina, and 5% Oseleta grapes. This wine is inky ruby red with purple reflections. It boasts an aroma of wild fruits, woody hints and mineral tones with aromas of licorice, black pepper, tobacco, spices and chocolate. The flavor exhibits a balanced, very intense taste, with a lingering robust body. Decant for an hour. Alcohol 16%.
ITALIAN Region of the Month
Venezia, a city built into the sea, is haunted by the princes and poets of its past and by centuries of tourists. The cities of Padova, Vicenza, and Verona, originally frontier posts on the Roman trade route between Venezia and Genova, grew into Renaissance splendor. Nature exhibits its own marvels, the Dolomite Mountains in the north, the Euganean hills in the south, vast Lake Garda in the east, and to the west, the Adriatic with its beaches and ports. Today, Veneto is a thriving agricultural center, ranking first with classified DOC wines. There are three areas of premium production: the western province of Verona, the central hills, and the eastern plains. Verona is the leader in classified DOC wines, especially Soave, Bardolino, and Valpolicella, a blend of Corvina, Rondinella, and Molinara. When young, Valpolicella is a fruity red, but when the grapes are partly dried, they become Amarone, one of Italy’s most noble wines. Bardolino is made from the same grapes but is a lighter version. The central hills produce Soave, Tocai, the Pinots, Merlot, Cabernet, and sparkling Prosecco. The eastern plains have been dominated by Merlot and Cabernet Franc for decades.
CALIFORNIAN Wines of the Month
One Last Kiss White Blend 2014
One Last Kiss White Blend 2014 is made of 86% Muscat Canelli and 14% Napa Valley Sauvignon Blanc. This wonderful blend has tantalizing tropical notes of kiwi, jasmine, and passion fruit, with a hint of citrus to create a flavorful wine with good balance and mouth-watering acidity. Alcohol 12.5% and only 448 cases produced.
One Last Kiss Red Blend 2013
One Last Kiss Red Blend 2013 is a perfect blend of 69% Zinfandel, 19% mixed reds (Barbera, Syrah, and Zinfandel), 12% Forte. This is a fruit forward blend accentuating California’s best. The Zinfandel brings a fruit forward beginning to the wine while the Syrah makes up the full bodied finish. Made in a full bodied style with mouthwatering balance, the wine is full of spicy cloves and blackberry fruit. This is a wine that will go well with a cigar on a summer evening. It will also go well with any style pastas, or barbequed dishes. Alcohol 14.5% and only 363 cases produced.
Jana Mendocino Riesling 2015
The Jana Medocino Riesling 2015 is made of 100% Riesling grapes. This is a well-balanced, delicate wine with hints of peaches, pears and tropical fruit. This engaging wine exhibits fresh water cress, slate, cloves and orange blossoms. It is slightly tart and tangy with flavors of mango and an aromatic and long, lingering finish. It boasts a crisp and bracing acidity that is balanced by a very slight residual sugar. Alcohol 11.5% and only 417 cases produced.
Scott Harvey Old Vine Amador
The Scott Harvey Old Vine Amador Zinfandel 2011 is made of 100% Zinfandel grapes . This wine is produced in the old world style of balanced wine making. The wine expresses the Amador Zinfandel terroir with good balance of fruit, French Oak, structural tannins and medium alcohol. This Briary varietal Zinfandel boasts notes of roses, pomegranate, bright red fruits, white pepper and Redwood forest. The long, lingering finish makes this a complete wine from beginning to end. Alcohol 14.5% and 893 cases produced.
Scott Harvey Amador Reserve
The Scott Harvey Amador Reserve Barbera 2013 is made of 100% Barbera grapes. This world class Barbera begins with an excellent aroma of blackberry, raspberry and black cherry cola along with hints of vanilla and even a little cinnamon. Tasting reveals similar flavors to the nose along with some prune and raisin notes in this delicious, easy to drink wine. Red licorice, nice earthy notes and a bit of spice round out the palate and lead into the dry, medium- long finish featuring tart fruit and sweet oak, Alcohol 14.5% and only 409 cases produced.
Jana Napa Valley Cabernet 2013
The Jana Napa Valley Cabernet 2013 is made of 100% Cabernet Sauvignon grapes. It is garnet black in color. Rich, sweet, minty aromas of cassis, blue eucalyptus leaf, and white peppermint toffee with a satiny, lively, dry-yet-fruity mediumto- full body and a tingling, layered, long spiced berries, vanilla, and earth finish with silky tannins and light oak. A superb, supple, and satisfying Napa cabernet. Decant for an hour. Alcohol 13.5%
Jana Napa Valley Cathedral 2005
The Napa Valley Cathedral 2005 is made of 92% Cabernet Sauvignon, 4% Cabernet Franc, and 4% Petit Verdot. It is deep garnet in color. Aromas of cassis pie, sour cherry and nutty toffee follow through on a round, supple entry to a dry-yet-fruity medium- to-full body with good depth and a hint of menthol, baked orange and minerals. Finishes with chewy tea-like tannins and delicate peppery spice. Decant an hour. Alcohol 13.5%
CALIFORNIAN Region of the Month
Amador County is located in the western foothills of the Sierra Nevada mountain range in central California, approximately 100 miles east of both San Francisco and Napa Valley and 40 miles east of the state capitol of Sacramento. The majority of Amador’s 3,700 vine acres and 40 wineries are in the northern part of the county in the Shenandoah Valley, near the small town of Plymouth. Here, vines are planted on rolling, oak-studded hillsides ranging from 1,200 to 2,000 feet in elevation. Slightly to the east is the small Fiddletown appellation, which boasts even higher-elevation vineyards. Most Amador vines are planted in volcanic Sierra Series soils – primarily sandy clay loam derived from decomposed granite. These friable, moderately dense soils effectively retain Amador’s 36 to 38 inches of annual rainfall, enabling most growers to dry-farm their vineyards. Dry-farming, coupled with the low nitrogen and phosphorous content of the soils, results in sparse vine canopies affording the grapes excellent sunlight exposure. Amador County’s two major sub-appellations are Shenandoah Valley and Fiddletown.
DINNER WITH DEBRA
By Debra Williams
As many of you know, I like easy and quick. As a working woman, I don’t have time for dishes with a lot of ingredients and take a lot of time. The meal below is easy peasy, healthy, and delicious. Let me know your thoughts. Facebook me. Send me a picture. I can’t wait to see how it looks.
Orange Marinated Flank Steak
2 lbs flank steak
½ cup orange marmalade
½ cup soy sauce
2 tsp ground ginger
4 oz Italian salad dressing (Target has a store brand that is really good)
¼ cup brown sugar
½ cup water
1 Tbsp grated orange rind
¼ cup orange juice
Dash of garlic powder
Place the meat in a glass pan. Combine all the remaining ingredients and pour
over steak. Place in fridge and let set for 24 hours. Cook over grill, approximately
15 minutes on each side. Slice against the grain and serve immediately.
Maple Glazed Sweet Potatoes
¼ cup butter or margarine
2 lbs fresh sweet potatoes, pared and cooked in a pan of water until tender
¼ cup maple-flavored pancake syrup
½ cup salted sunflower nuts
Parsley for garnish
Place butter in a baking dish and place in oven to melt while oven is preheating.
Take cooked potatoes and cut into 2-inch chunks. Turn potatoes in melted
butter in baking dish until coated on all sides. Drizzle evenly with syrup
and sprinkle with sunflower seeds. Bake at 350 degrees for 20-25 minutes.
Garnish with parsley and serve.
Melon and Spinach Salad
2 cups fresh watermelon
2 cups fresh cantaloupe
½ cup sliced purple onion
1 package fresh baby spinach leafs (organic is better)
1 cup light feta cheese
Blend above ingredients together and toss with 2 tablespoons balsamic vinegar
and 1 tablespoon of Olive Oil.