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Napa’s Best: Wine and Food Pairing at Kuleto Estate

JR — Sun, 18 Oct 2009 16:43:35 +0000

In our exploration for the best that Napa has to offer, we found the wine and food pairing at the Kuleto Estate. Usually, wine and food pairings at wineries mean a hunk of cheese, dry bread, and a slice of salami. That is far from the case at Kuleto. With his restaurant background, this is the most exquisite pairing we have ever witnessed. Executive Chef Janelle Weaver gathers almost all the ingredienst from the estate’s organic gardens and ranch, then assembles a three-course collection of delicacies designed to complement and contrast the range of Kuleto wines. This is a foodie’s dream come true. Here’s a quick look at what goes down each Thursday afternoon starting at 11:45. For more info go to www.KuletoEstate.com.

Road Trip to the Languedoc

JR — Fri, 16 Oct 2009 17:29:01 +0000

Winemaker and consultant Eduoard Labeye is taking us on a tour of southern France. This maritime region is famous for its blends. Generally speaking, in more stable continental climates single-varietal wines are common. But in these more unpredictable weather patterns, it makes sense to have a variety of grapes to choose from. Not to mention the complexity and nuance that blends can achieve. This also lends these wines wonderful vintage variation and that element of surprise that the French relish. Blending is a science, and it’s fascinating to watch trained noses and palates painstakingly adjust minute amounts of different blending components. French wine making, unlike in the U.S. and “New World”, is very regulated by the government. In this region of the Cote du Rhone winemakers are allowed, by law, to use up to eight different types of grape, and reds are generally blends of Syrah, Grenache, Mourvèdre, Cinsault and Carignan. We visit Domaine Boudinaud in the Cote du Rhone, where we watch as Eduoard, together with Thierry and Veronique Boudinaud finalize this year’s blend. After that we continue west, along the Mediterranean to the vast and diverse Languedoc region, the largest contiguous wine region in the world. “Langue” means language and “D’Oc” is the ancient Occitane culture (and corresponding language) that settled here long ago. The Languedoc is France’s huge secret, but these wines are rapidly gaining in popularity for their excellent value. We land at the colorful Hotel Minervois, then join with local winemakers for a tasting at the Cooperative Cave de Pepiuex. Afterwards we join the winemakers for a much-anticipated home-cooked meal of locally harvested wild mushrooms and grilled duck. We discover that the French fungus called ‘cepes’ are the same family of mushroom as our native boletes. This region draws on different culinary influences, many from nearby Spain, and wild harvested game and forest plants, herbs, and mushrooms figure prominently into the cuisine. There is a lot to explore in this region, and you won’t find many tourists.

Our final day in the Languedoc we join Eduoard and his largest client, Fat Bastard, as they finalize their blends. We wrap up our visit to the Languedoc in the dining room of the Hotel Minervois. Who says the French are uptight? If you want a real experience, go to the Languedoc.

The Kuleto Estate

JR — Thu, 15 Oct 2009 16:12:40 +0000

We just did a bunch of work at the Kuleto Estate and it’s definitely our new favorite winery in Napa. We are just blown away by the beauty and laid back, friendly atmosphere up there. It’s a ways off the beaten path, up on a mountain overlooking Lake Hennessey and Rutherford on the eastern side of the Napa Valley. You need an appointment to visit and tours are $35/person but it’s definitely worth it. The founder and vintner is, of course, Pat Kuleto, the legendary restaurant designer and culinary entrepreneur (Martini House in St. Helena; Nick’s Cove over in Tomales Bay; Farallon, Kuleto’s, and Boulevard in San Fran to name just a few). Pat is a kindred spirit - loves people, food, wine, and good times. This welcoming attitude is evident in the vibe up there; everyone who works at Kuleto is super friendly. Pat, with his design background, has created a masterpiece that has to be seen to be appreciated. But the vineyards are really the centerpiece: almost 100 acres of sustainably farmed vineyards with over 100 individual blocks, which is pretty amazing for a vineyard that size. The wines are phenomenal, and have racked up some nice scores (if that’s your bag). The winemaker Dave Lattin is one of the nicest guys in wine country, and his style leans towards food friendly. Which they take very seriously. The Estate has a working ranch and vast gardens, which supply the full-time executive chef, Janelle Weaver, with an abundant supply of fresh, organic ingredients for her amazing culinary creations. She does a weekly wine and food pairing on Thursday afternoons that is the most extravagant (and fun) that we’ve seen at ANY winery. The place is off the hook, off the beaten path, and a heck of a lot of fun. It’s still kind of a secret. Don’t miss it.

Watch the video
More info: Kuleto Estate website

Surf Fish

JR — Fri, 21 Aug 2009 17:29:13 +0000

We visited our old friends and neighbors recently for a great meal back in our old “Hood” - the West Side of Sonoma (city). Geordie Carr, head winemaker for Enkidu, broke out a newly bottled ‘07 Sonoma Valley zinfandel from his own label: Bump. He whipped up some local surf fish to go with it. Ali ‘cued up some awesome organic sausages from the Sonoma market and free vegetables that someone threw down on the bar at the Wine Exchange (plus a few tomatoes from Pat Kuleto’s villa garden). Mieko provided some unbelievably huge collard greens and fresh meyer lemon from her mom’s garden in Santa Cruz. We thought it would be fun to videotape a typical California bounty with locally produced artisanal wine. We call this “Surf Fish.” For food and wine lovers, the Golden State is hard to beat.

More info: Geordie is the head winemaker for Enkidu, plus seven other labels out of their 8th St. winery. He and Mieko are now launching their own label, Bump Wine, which currently consists of a Sonoma Valley Zin and a Syrah. Their Zin is big, bold, and beautiful, a powerful wine made with minimal manipulation. The Syrah is medium dark, exhibits lush fruit, firm but silky tannins, and a gorgeous lingering finish of exotic spices. It’s an elegant example of how good Sonoma Valley Syrah can be. Stay tuned for these great, limited production hand-made Sonoma wines, and check in on www.bumpwine.com soon. We wish you well, Geordie and Mieko!