California Wine Spot

Vote Your Wine Preference

Are you a red wine drinker, or a white wine drinker? Do you prefer a big Zin to a thin Pinot Noir?
Do you know which varietal would win your vote?

Knowing how you would "vote" in an imaginary varietal election is something for wine lovers to ponder. Having a preference in the wines we choose can come from experiencing many wines. Or, it may arise from no experience at all.

If you have given yourself the gift of exploring all kinds of wine, from Napa Cabs to Argentine Malbecs,
Santa Barbara Pinot Noir to French Burgundies, your taste buds have shaped your preference.
If you have had very little experience of wine, but "know" you "always" prefer Chardonnay -- well,
it may be time to take a real look at the candidates.

Some of us grew up in households where mom always had white wine, so we do too. Or, Cabernet
ruled the conversation, so our cellar is full of Cab. It is easy to follow the path others have left for us.

Or, maybe a movie convinced us of our preference. Did Sideways make you a confirmed lover of Pinot Noir? Is that love true?

A joy of wine is that your varietal preference is an expression of your true individuality and something to cherish. If you know the wine you REALLY love, you can enjoy some wonderful explorations.

There may be wine clubs devoted to just that wine, or wine groups. You can search that wine out in all the different regions where it is known to grow well, and compare them, and find your favorites among your favorite wine type. You can even have a "Varietal Vote Party" where everybody brings their favorite "candidate" for a group caucus.

Uncork your vote, and enjoy your preference!

Fun Fact

Here are some wine numbers to consider:

• It takes about 2.6 lbs. of fruit to make a bottle of wine
• One bottle of wine contains 25.6 ounces or four glasses of wine
• A vineyard that yields five tons of grapes per acre can produce around 3,800 bottles of wine per acre
• Wine barrels hold about 300 bottles of wine

PLACES TO STAY: Santa Ynez Inn

3627 Sagunto Street • Santa Ynez, CA 93460 • 805-688-5588 or 800-643-5774
info@santaynezinn.com • www.santaynezinn.com

Pam and I have been to resorts large and small, fancy and not so. The Santa Ynez Inn is a stand out by any measure. If attention to details is the crux of mastery, then these are masters of hospitality. From their carefully selected pillows (they please any preference) to their parade of sumptuous (and complimentary) culinary treats, they have rolled out the red carpet in Santa Barbara wine country.

Located in the heart of tiny Santa Ynez, in Santa Barbara County’s Santa Ynez Valley, this Victorian style resort is just a few minutes from wineries like Gainey, Sunstone, Fess Parker, Firestone and many more. It offers 14 rooms all done up in English country elegance. Huge mirrors, four-poster beds and every amenity are just the start. The spacious dining room with its polished tables, elegant china settings and crackling fire is a touchpoint for pleasure at the Inn.

Mornings bring a memorable breakfast (included) that serves up hot items cooked to order, the pick of fresh cut fruits, and decadently rich pastries such as the dark chocolate cream puff that destroyed our diet. Before dinner, you’ll be lured in for the no-host appetizers and wine tasting, and the wines are superb. They show off local stars like Bradner Sauvignon Blanc and Bridlewood Syrah, and you can always re-pour your favorites.  Do come back from dinner in time for the dessert table. It is loaded with everything from lemon cheese pie to chocolate/peanut butter cake. You can take these yummies to your room and watch one of the great DVDs the Inn provides, or, surf on the wide screen television. Or, just fall back into those luscious pillows on your four-poster and wonder how you can make it back sooner to the Santa Ynez Inn!

A Favorite from Daniel Gehrs Winery

Beef Magnifique

“Dan and I both love to cook,” says Robin Gehrs. “Truth be told, Dan actually cooks more than I do and he is fabulous in the kitchen! This recipe was in a cookbook we received for a wedding gift in 1973. Dan was pre-law in graduate school and I was a new teacher. The book was entitled “Favorite Recipes of California Winemakers.” Did someone know something we didn’t know? We of course recommend it be served with a glass of Daniel Gehrs Syrah. Bon Appetit!

(Serves 8)

Ingredients:
1/2 lb. bacon, diced
2 dozen small white onions
4 lbs. lean beef, cut in 2” cubes
1 tsp. flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, pressed
1 slice orange peel
1 bouquet garni (see below)
2 cups Daniel Gehrs Syrah
1 cup fresh small button mushrooms
Fresh parsley, finely chopped

Preparation:
Brown the bacon in a Dutch oven until crisp. Remove bacon, and brown onions in remaining fat. Remove onions. Brown meat on all sides in same fat. Sprinkle the bacon with flour; return to Dutch oven. Season with salt and pepper. Add garlic, orange peel, and bouquet garni. Heat wine; pour over meat. Cover and place in slow oven (250-300°) about 3 hours. Add more wine (including the glass of wine you are enjoying while cooking) as necessary. Meanwhile, sauté fresh mushrooms in a little butter until soft. Add mushrooms and onions 15 minutes before beef is done. Before serving, remove herb bouquet and orange peel; sprinkle lavishly with parsley. Serve with hot, buttered, crusty, sourdough French bread and Daniel Gehrs Syrah!

To make bouquet garni: Tie 2 small bay leaves, 1 sprig thyme, 1/2 tsp. freshly ground nutmeg, 1/2 tsp. marjoram and small bunch parsley in piece of cheesecloth.