California Wine Spot

PLACES TO DINE

DEBORAH’S ROOM
11680 Chimney Rock Road
Paso Robles, CA
(805) 238-6932

Location: 
At JUSTIN Vineyards & Winery on the westside of Paso Robles, a beautiful country drive through oak studded meadows, just a few miles as the crow flies from Hearst Castle.  Deborah’s Room is set amid the vineyards.  The restaurant opened in 1991 to accommodate guests of the winery’s B&B, the JUST INN.

What’s to Eat?
Creamy Lobster Broth “Cappuccino”, Quail Stuffed Foie Gras and Morel Mushrooms, Seared Monkfish, Artichoke Mousse and Asparagus Coulis are among the delicious offerings at Deborah’s Room.   This California/French cuisine is prepared by Chef Ryan Swarthout, a 1997 California Culinary Academy graduate who has worked at some of San Francisco’s finest restaurants.  The house specialty consists of six regional wine-friendly menus emphasizing seasonal fresh ingredients, changed every six weeks.

Ambiance:  Sumptuous and intimate, with chandeliers and a rich décor of gold and burgundy and a most attentive staff.

Bragging Point: 
Deborah’s Room is the only winery restaurant in the area specializing in California/French cuisine that is wine friendly in wine country.

Wine Lore:
Enjoy a boutique selection of European wines and champagne, a special wine-pairing menu and the largest library of JUSTIN wines available at any restaurant in the world.  Soon Deborah’s Room will expand its wine list to include 80+ vintages from around the world. 

In the Neighborhood:
Le Cuvier, Tablas Creek, Halter Ranch, and Adelaida

Surprise, Surprise!
Deborah’s Room has earned a reputation as the place to go for life’s most romantic moments, from “popping the question” to honeymoons and anniversary celebrations.

Point of Pride: 
“We go the extra mile.  We believe that one’s dining experience is like a play where every course is a separate act.  The food and wine are the main characters and the glasses and flatware are the props.  The curtain opens with the first course and the play begins.  New glasses and flatware ‘props’ appear with each course as the next act starts.  Every dramatic act builds off of the last one.  The dining room echoes with applause and delight at each table.  It is a very entertaining and intimate experience!”

A Recipe from Handley Cellars -Bursting with Flavor

Roasted Tomatoes with Garlic

“These roasted tomatoes are bursting with pure tomato essence, seasoned with their truest companions, garlic and basil, “ says Sindy Sellers, “The Cook” at Handley. “The bold flavors of our Zinfandel naturally pairs with the classic flavors of tomatoes, garlic and basil.”

Ingredients:

6 Roma tomatoes
1 tablespoon finely minced garlic
1 tablespoon minced fresh basil
1/4 cup grated asiago or parmesan cheese
olive oil
salt & pepper
Simple Crostini (recipe follows)

Preparation:
Cut tomatoes longitudinally, remove seeds. Place halves in a oiled baking pan. Divide garlic, basil and cheese between the 12 tomatoes. Drizzle with good quality olive oil. Sprinkle with salt and pepper. Bake in a 450 degree oven for 1 hour or until the tomatoes collapse in on themselves. The more delicate home grown heirloom tomatoes need less heat (400 degrees) and less time, about 1/2 hour. Serve on simple crostini.

Simple Crostini:
Cut 12 1/2 inch slices of a good baguette. Place slices on a baking sheet and bake at 350 degrees for 5-8 minutes or until toasted, but still soft in the middle. There should be some chewiness in the center. Cool. Best served immediately.

Harvesting Luminous Purple Globes

Harvest is on, wine lovers! Sixteen hour days and lots of beer get the winemakers and the picking crews
through what is by all accounts a very intense season in the wine country. This is the moment of the vintage that will mean a great, or not so great wine. Deciding when to pick the grapes can be a game of Russian roulette between the winemaker, the pickers and Mother Nature.

Shall they wait for more heat to show up and ripen the grapes to perfection?
Or will rain come instead?
Did enough crews arrive this morning to harvest what is ready?
Or will some blocks be stuck on the vine, waiting?
Will there be enough
fermentation tanks ready when the winemaker needs them?

So much happening, in so short a time.

No wonder most of those working harvest have little time to savor how incredibly BEAUTIFUL it all is--the heavily laden vines, the glowing green leaves, the lush purple piles shining in the bins, the voices singing in the vineyard ... as one winemaker once said to us, sitting among the grapes beneath the netting put up to protect them from birds, was like being engulfed by luminous purple globes. Stunning, gorgeous. Each globe, a world of wine unto itself. And when the winemaker finally opens that bottle of wine he made in 2007, he or she will remember that year, that summer and their lovely moments ... Harvest on!

75 and aging beautifully at Bargetto Winery

When the Bargetto family celebrates their winery’s birthday in 2008, the cake will blaze with 75 candles. In the glow of candlelight, surely they will feel the spirit of all those Bargettos who worked to build their successful family winery in the Santa Cruz Mountains. Occupying a place of honor among them will be Giuseppe Bargetto, a peasant with scarcely an education who joined Santa Cruz’s burgeoning wine industry in 1890. Toasting his memory will be a host of relatives, including Philip and Uncle “Barba” Giovanin, who ran the original Bargetto winery in San Francisco from 1910-1917; Silvia Bargetto Nolan, who ran their Santa Cruz retail shop from 1934-1955; John Bargetto who oversaw the winery’s expansion after WWII; and John’s son, Lawrence, who labored in tough times during the ’60s and ’70s to position the winery for the success it enjoys today.

Lawrence has passed on, but his sons John (Vice-President/Director of Winemaking & Vineyard Management) and Martin (President) and daughter, Loretta (Administration), continue to upgrade operations. Their wine line-up has evolved to include their upper level “LA VITA” wine as well as a bevy of estate wines from the Santa Cruz appellation. Adding to the continuous improvement is more and better cellar equipment. “Last year, in the middle of harvest, we installed a 12,700 gallon tank, the largest in Bargetto’s history,” notes John. “We had to dismantle part of the winery building to move it in, because it would not fit through the door.” Meanwhile, Bargetto’s Carignane was bottled and labeled by a new bottling line “twice as fast as the old line,” John adds. “Most importantly, the wine enters the bottle in a much more protected way with much less oxygen pickup.” But the winery’s forward momentum isn’t confined to the cellar…

“Doing Our Part for the Planet"                                                                                                         
Out at Bargetto’s 50-acre estate, the Regan Vineyard, near Corralitos about 15 miles southeast of the winery and just seven miles from the ocean, Bargetto leads the way in the use of alternative energy for agriculture. A year ago, John installed sixteen panels that comprise a 3.0kw photovoltaic system. This system is one of the first to be used in a California vineyard where electricity is needed for well pumps. “These solar panels are just the latest in our sustainable winegrowing efforts as we strive to be good stewards of the land,” explains John. “For me, it’s exciting that we are doing our small part for the planet.” Bargetto’s solar panels generate electricity that then goes into the local PG&E power company grid. By irrigating at off-peak hours, John buys his electricity cheap (8 cents per kilowatt hour) and sells it at four times the price (37 cents), from May through October. Did the family resist this $25,000 investment? “Since I’m the managing general partner, I have autonomy, and autonomy is a beautiful word,” John chuckles. “Basically I only have to answer to myself on this baby.” The answer is sounding sweet; Bargetto will recoup this solar investment in seven years and meanwhile earns significant tax breaks for its alternative energy from the federal government and California. Moreover, during its 25-year lifetime, this little system will avoid putting 200,000 pounds of carbon dioxide/greenhouse gas into the environment. “I found that to be astounding,” says John. Focused, and moving forward with “green energy” at Bargetto!

www.bargetto.com

PLACES TO STAY

The Carneros Inn, Napa Valley
4048 Sonoma Hwy
Napa CA 94559
(707)299-4900, (707)299-4950

Like a great vineyard, The Carneros Inn was planted to express a sense of place in a unique and wonderful way. Established in the Carneros winegrowing district at the foot of the Napa Valley, this luxury resort uncorks a world of wine and pleasure that never forgets its roots.  That those roots occupy one of California’s most acclaimed areas for Pinot Noir is just one more plus for the Inn!

Until the 1970s, the Carneros district was mostly pastureland for cattle.  But with the arrival of wineries like Saintsbury and Cuvaison, vineyards began to dot the land.  The design and ambiance of The Carneros Inn is a salute to the region’s original hometown, country feel.

Eighty-six mini farmhouses are arranged in neighborly clusters on the 27-acre property with pretty gardens of salvia, tree mallow and other native flora.  Each cottage has a porch and a mailbox, a tin roof and all the luxury anyone could want inside.  The rustic chic includes heated slate floors in the bathroom, a deep soaking tub, indoor and outdoor showers, crisp Italian linens, plasma television, and plenty of windows to let in the light of Carneros. 

Sunbathe in your own private courtyard or just relax and breathe in the fresh sea air coming straight off the San Pablo Bay in this coolest of all the Napa Valley’s wine appellations.  Out your window, the view is big and open with vineyards in the distance, backed by the Mayacamas Mountains. 

You can dine on the property at the guests-only Hilltop Dining Room or take breakfast at the casual Boon Fly Café (named for a 19th century Carneros grapegrower).  And when you’ve finished touring Carneros wineries like Domaine Carneros and Cuvaison, or Napa favorites (like Plumpjack; the Inn is owned by The Plumpjack Group), enjoy a dip in the infinity-edged pool above the vineyards.  Or head for the Inn’s spa where this resort offers treatments true to its terroir like The Harvests, The Farms, The Minerals, The Cellars and The Flowers.  Add to this, a small town square with Carneros’ first post office, a general store and eatery, 5,000 sq. ft. conference center, fitness center and yoga studio … all making for a beautiful blend at The Carneros Inn!

www.TheCarnerosInn.com

A Recipe from La Famiglia Winery - Perfect any time of day

Wine Country Quiche                                                                                  

"If you use the very best ingredients, this dish moves from simply delicious to scrumptious!” La Famiglia partner Steve Cousins says. “Also, it’s just as easy to make two as one. It stores very well in the fridge. The combination of the warm, rich, cheesy, smoky quiche with our cold, zingy, crisp, citrus-lemon Pinot Grigio is divine!”

Ingredients:

1 deep dish pie crust (baked for 15 minutes at 350°F)
3 eggs and 1 egg yolk
8 slices of thick high quality bacon, fried crisp and chopped
8 oz. of Swiss cheese, grated
1/2 cup of bacon fat (result of frying bacon)
2 cups milk (or half & half), scalded
1/2 tsp. salt and 1/2 tsp. dry mustard
1/2 tsp. Dijon mustard
Dusting of cayenne and nutmeg
A bit of chopped parsley

Preparation:
Sprinkle half the cheese over the pie crust, then the chopped bacon. Cover with remaining cheeses. Dust lightly with cayenne and nutmeg, and sprinkle with chopped parsley. In a bowl, combine the eggs, egg yolk, two mustards, salt and bacon fat (if you want a lower fat quiche, delete bacon fat). Mix well. Add scalded milk (cooled a bit). Mix again and pour over the cheese and bacon in the pie shell. Bake for 30 minutes at 350°F. until delicately browned. If not, turn off the heat and let the quiche brown for another five minutes. Serve warm with cold La Famiglia Pinot Grigio for lunch, brunch or dinner!

www.lafamigliawines.com

The Anderson Valley: A Pinot Personality

Terroir Talk
The Anderson Valley: A Pinot Personality
When it comes to Pinot Noir, there’s a new kid on the block. Its name is the Anderson Valley.

Ever since the movie Sideways, many folks new to wine have been smitten by Pinot Noir. Tasting room staff from Temecula to Napa tell us about visitors who say, "I only want to try your Pinot, please." Seeking Pinot perfection has become a habit for some. To assist them on their search, here is some info about an up-and-coming Pinot Noir region in a remote corner of the California wine country.

It's called the Anderson Valley, and its less than a dozen miles from the spectacular Mendocino coastline, about 3 hours north of San Francisco. This is mostly a cold Region I winegrowing area (U.C. Davis defines that as being the coolest climate where grapegrowing is viable). Its alluvial soils and foggy cold are perfect for Pinot.

Though Pinot Noir has been here for years, most of it was grown for sparkling wine by wineries such as Roederer Estates and Scharffenberg. Sparkling winemakers grow a different clonal selection of Pinot Noir than winemakers wanting to make still wines. Nearly a decade ago, other Anderson Valley growers began experimenting with different clonal selections. These new clones make a much better stand-alone Pinot Noir.

Though pioneers planted grapes here as far back as the 1890s, grapegrowing here only began gaining speed when Dr. Donald Edmeades planted 24 acres in 1964. Vineyard acreage has grown to around 2,500 acres today, with Pinot Noir accounting for 50% of the plantings. As Pinot acreage has climbed, so has quality. And by the way, you’ll also find an unusual amount of Gewurztraminer here, a spicy white wine that’s hard to find in California, not to mention some of the prettiest, most bucolic wine country in California...rolling hills with cross-hatched, rustic wood fences, vineyards interspersed with forests and orchards. And quiet! Check out the Anderson Valley's annual Pinot Noir tasting for close look at the new Pinot Kid on the Block!

PLACES TO STAY

Wine & Roses
2505 W. Turner Rd.
Lodi, CA, 95242
(209)334-6988

When you go through the gates of Wine & Roses, a top-flight inn in the heart of Lodi, the first thing you notice is the sense of peace that its lush gardens and towering trees give so freely.  Its deeply shaded walks and dappled sunlight are a contrast to the bright sun of Lodi vineyards just minutes away.

Begun originally as a 10-room B&B in a turn-of-the-century Victorian, the inn’s seven acres now encompass 36 rooms, a modern ballroom, outdoor pavilion and various meeting rooms.  The setting seems so intimate, it’s amazing this hotel can accommodate business meetings of up to 350 guests.

The Mediterranean architecture and décor are charming.  Exposed beam ceilings, individual patios, fireplaces, and a pleasing simplicity compliment the suites built just a few years ago.  Patios and verandahs overlook some spectacular gardens that, seen through your room’s open French doors, are like a living picture.

You can also stay in the Old Victorian where each room is unique.  The elegant Wine & Roses Restaurant occupies the first floor, welcoming you to a cozy dining room or a romantic patio.  Just a few steps away is the Lodi Wine & Visitors Center, site of a “faux winery” and the Lodi Woodbridge Winegrape Commission.

Named one of “2005’s Top 10 Romantic Inns” by American Historic Inns Society, Wine & Roses lives up to the kudos.  Relaxing, beautiful, comfortable, memorable … a wonderful place to stay for wine lovers in Lodi!

www.winerose.com

Gnekow Winery - Keeping it Light and Easy

Peppery Green Salad with Roquefort and Pear

“As the warm weather holds, enjoy this lighter summer recipe from Campus Oaks,” says Rudy Knekow. 

(Serves 4-6)

Ingredients:
1/2 tsp. kosher salt + more to taste
1 Tbsp. pear vinegar, lemon juice, or white wine vinegar
2 cups (1 or 2 handfuls, about 1 bunch) peppery greens, such as arugula or cress
4 cups (3-4 handfuls,about 1/8 lb.) mixed young lettuces
1 Tbsp. walnut oil (or mild extra-virgin olive oil)
2 - 3 Tbsp. mild extra-virgin olive oil
Half a ripe pear, peeled, cored and thinly sliced
2 oz. Roquefort cheese, crumbled
Black pepper in a mill

Preparation:                                                                                                                                      In a large salad bowl, dissolve the salt in the vinegar or lemon juice. Add all of the greens and toss gently. Drizzle the oils over the greens and continue tossing lightly until they are evenly coated. Scatter the pears and cheese over the top, season with salt and several turns of black pepper and serve immediately. Enjoy with Campus Oaks Cum Laude Viognier. Salud!

September - California Wine Celebration Month

As proclaimed by Governor Arnold Schwarzenegger in 2005.  The honor was bestowed in light of several facts:

• California is home to more than 5,000 wine grape growers and more than 1,000 wineries.
• California vintners produce more than 90 percent of all wine made in the United States.
• California wine contributes more dollars in retail value than any other finished agricultural product made in the state.
• California wineries attract 15 million tourists annually, thereby making a remarkable contribution to the state's economy.

source:  www.pageaday.com