Lynfred Meals and Wines

The wine of the month for February is the Sauvignon Blanc.  Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon! Some winemakers, especially in California, have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas and flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.In the Loire Valley the wines are necessarily unblended 100% Sauvignon Blanc, and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own.The grapes for our 2011 vintage of Sauvignon Blanc came from a family vineyard, Jones Vineyards in Columbia Valley, Washington. Our winemaker, Andres Basso, worked with Jones Vineyards while winemaking at Gordon Brothers in Washington and has kept up his working relationship with them because of their exquisite grapes.This wine was aged in 100% stainless steel tanks and is clean and bright on the palate. Enjoy with goat cheese, delicate fish and anything apricot!Taste ProfileAroma: Tropical, cut grass, green olivesPalate: Tropical, apricots, refreshingBody: MediumFinish: Long and clean.Foods: Salads, mixed greens, dried apricots, light & buttery fish dishesTechnical NotesAged: Stainless SteelVintage: 2011Residual Sugar: 0.6%Alcohol Percentage: 12.5Titratable Acid: 7.0 g/LpH: 3.5Release Date: February 1, 2012Total Cases: 700 casesClub Release Price: $19.00Winery Release Price: $22.25Aging Potential: 1-3 YearsServing Temperature: 55

The wine of the month for February is the Sauvignon Blanc.  Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.

Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon!

Some winemakers, especially in California, have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas and flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.

In the Loire Valley the wines are necessarily unblended 100% Sauvignon Blanc, and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own.

The grapes for our 2011 vintage of Sauvignon Blanc came from a family vineyard, Jones Vineyards in Columbia Valley, Washington. Our winemaker, Andres Basso, worked with Jones Vineyards while winemaking at Gordon Brothers in Washington and has kept up his working relationship with them because of their exquisite grapes.

This wine was aged in 100% stainless steel tanks and is clean and bright on the palate. Enjoy with goat cheese, delicate fish and anything apricot!

Taste Profile

Aroma: Tropical, cut grass, green olives
Palate: Tropical, apricots, refreshing
Body: Medium
Finish: Long and clean.
Foods: Salads, mixed greens, dried apricots, light & buttery fish dishes

Technical Notes

Aged: Stainless Steel
Vintage: 2011
Residual Sugar: 0.6%
Alcohol Percentage: 12.5
Titratable Acid: 7.0 g/L
pH: 3.5
Release Date: February 1, 2012
Total Cases: 700 cases
Club Release Price: $19.00
Winery Release Price: $22.25
Aging Potential: 1-3 Years
Serving Temperature: 55

There’s a special release of the first Marsanne as a single varietal this month, definitely a treat. Marsanne is known as the white workhorse grape of the southern Rhone and much of southern France, and is widely planted in Australia as well. Marsanne is a sturdy, hardy grape that produces a full-bodied wine with the heft of a good Chardonnay. Its relatively simple fruity flavors make it a natural candidate for a blending base, though interesting varietal Marsanne can also be produced. The principal white Rhone varietals are Viognier, Roussanne and Marsanne, each found throughout the Rhone Valley, and Grenache Blanc a widely planted,  but less well known, contributor in the southern Rhone. The other white grapes include Bourboulenc, Clairette Blanc, Muscat Blanc à Petits Grains, Picardin, Picpoul/Piquepoul Blanc, and Ugni Blanc. The  Marsanne  grapes came from Borra Vineyards in the Lodi region of California, located in the Central Valley.  The Lodi region is quickly growing into a grape growing area.  There are three factors that create a great grape growing region:  climate, soil and technology and Lodi is blessed with the perfect blend of the three for grapevines. The grapes were harvested in the fall of 2010 and were pressed out upon their arrival in the Lynfred cellar.  The wine was aged in new American and French oak barrels. The 2010 vintage Marsanne has an enticing tropical nose and oaky characteristics attributable to having used the best new barrels. Enjoy this beautiful white with curried dishes, smoked fish, crab and chicken. Taste ProfileAroma: Peaches, tropical, toastyPalate: Cinnamon, toffee, tropicalBody: MediumFinish: Succulent, oaky, toasty, elegantFoods: Curry dishes, chicken marsala, crab cakesTechnical NotesAged: American & French OakVintage: 2010Residual Sugar: 0.1%Alcohol Percentage: 13.5Titratable Acid: 4.51 g/LpH: 3.65Release Date: January 1, 2012Total Cases: 249 casesClub Release Price: $19.00Winery Release Price: $22.25Aging Potential: 1-3 YearsServing Temperature: 55

There’s a special release of the first Marsanne as a single varietal this month, definitely a treat.

Marsanne is known as the white workhorse grape of the southern Rhone and much of southern France, and is widely planted in Australia as well. Marsanne is a sturdy, hardy grape that produces a full-bodied wine with the heft of a good Chardonnay. Its relatively simple fruity flavors make it a natural candidate for a blending base, though interesting varietal Marsanne can also be produced.

The principal white Rhone varietals are Viognier, Roussanne and Marsanne, each found throughout the Rhone Valley, and Grenache Blanc a widely planted,  but less well known, contributor in the southern Rhone. The other white grapes include Bourboulenc, Clairette Blanc, Muscat Blanc à Petits Grains, Picardin, Picpoul/Piquepoul Blanc, and Ugni Blanc.

The  Marsanne  grapes came from Borra Vineyards in the Lodi region of California, located in the Central Valley.  The Lodi region is quickly growing into a grape growing area.  There are three factors that create a great grape growing region:  climate, soil and technology and Lodi is blessed with the perfect blend of the three for grapevines.

The grapes were harvested in the fall of 2010 and were pressed out upon their arrival in the Lynfred cellar.  The wine was aged in new American and French oak barrels.

The 2010 vintage Marsanne has an enticing tropical nose and oaky characteristics attributable to having used the best new barrels. Enjoy this beautiful white with curried dishes, smoked fish, crab and chicken.

Taste Profile

Aroma: Peaches, tropical, toasty
Palate: Cinnamon, toffee, tropical
Body: Medium
Finish: Succulent, oaky, toasty, elegant
Foods: Curry dishes, chicken marsala, crab cakes

Technical Notes

Aged: American & French Oak
Vintage: 2010
Residual Sugar: 0.1%
Alcohol Percentage: 13.5
Titratable Acid: 4.51 g/L
pH: 3.65
Release Date: January 1, 2012
Total Cases: 249 cases
Club Release Price: $19.00
Winery Release Price: $22.25
Aging Potential: 1-3 Years
Serving Temperature: 55

Massaman Curry, served with a Lynfred Riesling!

[ed.note: It’s a little bit late, but congrats to Kris and Amber!  That’s good people!]

Ok, I admit that we we slacked on making the curry from scratch, but in our defense as you can see from the below recipe it has about 10 thousand ingredients and we didn’t want to screw it up.   A store-bought curry did the trick just fine though, because this whole recipe was delicious.   It says to use just 3 tablespoons of the curry but we threw 4 or 5 in there I think, because that’s how we roll.

I also included the picture of what coconut milk looks like right after it’s poured out, because I wasn’t expecting it.  It doesn’t look like it’s going to cook down but it does very well.   The jasmine rice cooked up pretty easily as well, pretty comparable to normal white rice but requires a lot more simmering to cook off the water.

All in all, a great meal!  And it was nice to have something “normal” to cook.   Check this one out!

Also I want to note that there was also a recipe for Grilled Pork Sausages w/ Spiced Figs, which we’ve already tackled…great meal, in fact it’s in the top 20.

Listening To: The Crane Wife by The Decemberists

the crane wife

Massaman Curry

Serves: 4.  Recipe by Lynfred Chef Janaki
Time required: 30 minutes

INGREDIENTS

1 lb boneless, skinless chicken breasts, cut into small pieces (we used about 2 pounds cause we like chicken)
3 tbsp Massaman curry paste (homemade or store-bought; recipe for homemade below)
1 can coconut milk
2 c. fresh pineapple, cubed
1 c. sweet potato, peeled and cubed
1 c. fresh okra, chopped roughly

Massaman curry paste recipe:
10 dried chilies, chopped
1 tbsp whole coriander seeds
1 tbsp whole cumin
1 tsp whole white peppercorns
6 cloves
4 whole cardamom pods, crushed
3 whole star anise
1 stick cinnamon, cut into pieces to expose more surface area
8-9 shallots, peeled and roughly chopped
8-9 cloves of garlic, peeled and roughly chopped
1 tsp shrimp paste
1 small knob of ginger, peeled and roughly chopped
1 small piece of lemongrass, roughly chopped
Lime juice

To make curry paste:
Toast all ingredients above the line in a dry skillet until browned and fragrant. Do not burn. Allow to cool to room temperature and combine all ingredients both above and below the line in your food processor. Blitz to a fine pulp.

PREPARATION
Heat medium saucepan and add a tiny bit of oil; fry curry paste until fragrant, then mix in coconut milk and all other ingredients. Allow to simmer (but not roughly boil) and cook until all ingredients are done. Serve immediately over steaming hot jasmine rice.

Maytag Stuffed Figs w/Greens, served with a Lynfred 2008 Syrah!

Before I start, yeah, that’s a lost half cork in the bottle that you’re seeing http://sadtrombone.com/

The string of, let’s say “interesting”, recipes continues.   Figs stuffed with Stilton and thyme, wrapped in prosciutto?  Say what?   Taken separately you wouldn’t think that this would work at all.  However, put together, the ingredients all fit, kinda like the goat cheese and beet salad.

Additionally, the port vinaigrette itself was really good and can be used on anything, but make sure to strain the onions out before serving.   Maybe we didn’t cut them small enough, but the onions in ours really took away from the vinaigrette as a whole…after straining, all was well.

Listening To:  The Most Metal Thing in the World A.K.A. NOTHING!

(that’s for all your Dethklok fans out there)

Maytag Stuffed Figs w/ Greens

Recipe from the Private Kitchen of Lynfred Chef Joe Hetman

12 fresh figs, quartered halfway down from the top
4 cups spring greens
8 ounces Stilton, crumbled
4 sprigs thyme, pulled from stem
12 slices prosciutto crudo

For the Port Vinaigrette

1 tablespoon extra-virgin olive oil
1/2 small red onion, finely chopped
2 cups Syrah
1 tablespoon molasses
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
3 tablespoon walnut oil


With the figs quartered, press inward from the bottoms to allow figs to “blossom” open. Stuff the centers with Stilton and fresh thyme, and wrap each in a piece of prosciutto crudo. Arrange 6 figs onto each plate, leaving the center open for the salad greens.

Heat sauté pan to medium-high. Add olive oil and onion and cook until tender. Add the Syrah and reduce by half. Transfer reduced wine mixture to a blender or large mixing bowl (with whisk) and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running (or wrist twisting away with the whisk), slowly add the olive oil and walnut oil and blend until emulsified. Check your seasoning. Drizzle the vinaigrette into a large bowl to coat, and then add in the spring greens. Toss to coat and place in the center of each plate just inside the fig arrangements.

Sprinkle the salad with the Stilton and drizzle with some of the vinaigrette.

The wine of the month is the newest vintage of the American Syrah.  The Syrah grape is quite well known, but many seem quite confused when they see bottles with the names Syrah, Shiraz and Petite Sirah (also spelled ‘Syrah’).The Syrah grape is capable of producing wines of immense complexity.  Its origins derive from the Rhone Valley of France where it is somewhat worshipped.  Syrah has the oldest charted geography, as well as history, of any of the grape varieties.  It is known for its ‘spicy’ and ‘peppery’ qualities and is also noted for its ability to produce roasted and smoky, blackberry flavors. The most popular wine in Australia, grossing 40 percent of vine growth, is Shiraz; however it is said to have truly originated in the Shiraz region of Persia. The difference in terroir (soil geography) creates a product somewhat different than its French version, Syrah.  Shiraz produces a strawberry flavor with smoky, earthy aromas.  Its soft peppery qualities are less than that of Syrah, but smoke persists.  Finally, Petite Sirah has somewhat of a murky origin.  Petite Sirah was planted in California in the late 1800’s, named Petite because of its much smaller clusters than Syrah.  It was also confusingly known as the Durif grape as it was promoted in France by Dr. Durif.  Petite Sirah produces an inky dark wine, robust and rich in tannins.  Hopefully this will clear up any confusion between the three grapes. The grapes for this vintage of Syrah came from Jones Vineyard in Washington. The grapes were grown on the Wahluke Slope, a geographically isolated, generally south-facing slope near the Saddle Mountains in southeastern Washington, is the state’s eighth federally recognized American Viticultural Area (AVA); named “Wahluke,” or “watering place” by the Native Americans who settled there. This beautiful Syrah was aged in both French and American oak for 25 months and is a blend of 85% Syrah and 15% Cabernet Sauvignon. Enjoy this gorgeous red on a pretty autumn day!Aroma:  Violets, blueberries, wild berries, coffeePalate:  Raspberry jam, warm spices, vanillaBody: MediumFinish: clean, acidic, well-balancedFoods:  Cheddar burgers, chili, BBQ beef, grilled tuna, Parmesan cheeseBlend: 85% Syrah, 15% Cabernet SauvignonRegion: Wahluke Slope, WAAlcohol: 14%Residual Sugar: 0.2%Expect bright fruit flavors with notes of delicate oak in this ripe, Washington Syrah. This purplish red wine boasts aromas of wildberries, violets & coffee with raspberry jam, vanilla & spices on the palate. [ed. note - falling behind on posting meal photos again, but this time it’s cause I’m trying to come up to speed on Picasa to make the photos look better.   Since I’m not artistic in the least, this is taking awhile.]

The wine of the month is the newest vintage of the American Syrah.  The Syrah grape is quite well known, but many seem quite confused when they see bottles with the names Syrah, Shiraz and Petite Sirah (also spelled ‘Syrah’).

The Syrah grape is capable of producing wines of immense complexity.  Its origins derive from the Rhone Valley of France where it is somewhat worshipped.  Syrah has the oldest charted geography, as well as history, of any of the grape varieties.  It is known for its ‘spicy’ and ‘peppery’ qualities and is also noted for its ability to produce roasted and smoky, blackberry flavors.

The most popular wine in Australia, grossing 40 percent of vine growth, is Shiraz; however it is said to have truly originated in the Shiraz region of Persia. The difference in terroir (soil geography) creates a product somewhat different than its French version, Syrah.  Shiraz produces a strawberry flavor with smoky, earthy aromas.  Its soft peppery qualities are less than that of Syrah, but smoke persists. 

Finally, Petite Sirah has somewhat of a murky origin.  Petite Sirah was planted in California in the late 1800’s, named Petite because of its much smaller clusters than Syrah.  It was also confusingly known as the Durif grape as it was promoted in France by Dr. Durif.  Petite Sirah produces an inky dark wine, robust and rich in tannins.  Hopefully this will clear up any confusion between the three grapes.

The grapes for this vintage of Syrah came from Jones Vineyard in Washington. The grapes were grown on the Wahluke Slope, a geographically isolated, generally south-facing slope near the Saddle Mountains in southeastern Washington, is the state’s eighth federally recognized American Viticultural Area (AVA); named “Wahluke,” or “watering place” by the Native Americans who settled there.

This beautiful Syrah was aged in both French and American oak for 25 months and is a blend of 85% Syrah and 15% Cabernet Sauvignon. Enjoy this gorgeous red on a pretty autumn day!

Aroma:  Violets, blueberries, wild berries, coffee

Palate:  Raspberry jam, warm spices, vanilla

Body: Medium

Finish: clean, acidic, well-balanced

Foods:  Cheddar burgers, chili, BBQ beef, grilled tuna, Parmesan cheese

Blend: 85% Syrah, 15% Cabernet Sauvignon

Region: Wahluke Slope, WA

Alcohol: 14%

Residual Sugar: 0.2%

Expect bright fruit flavors with notes of delicate oak in this ripe, Washington Syrah. This purplish red wine boasts aromas of wildberries, violets & coffee with raspberry jam, vanilla & spices on the palate.

[ed. note - falling behind on posting meal photos again, but this time it’s cause I’m trying to come up to speed on Picasa to make the photos look better.   Since I’m not artistic in the least, this is taking awhile.]

[We’re cooking the Risotto Alla Milanese on Friday! Never made risotto before, should be interesting!] The wine of the month is a Petite Verdot.   In the Bordeaux region of France there are beautiful red grape varieties being grown, with the most common known as Cabernet Sauvignon, Cabernet Franc and Merlot, but also Malbec and Petite Verdot.  In Europe and many other countries the name of the wine derives from the area of the region in which it is grown, but in America, wines are most often named after the grape that comprises at least 75% of the wine.  Historically speaking, Petite Verdot was used as a minor component in many of Bordeaux’s most sought after wines. Many winemakers continue to use Petite Verdot as a blending grape, but a growing number of winemakers are using the grape to make deeply pigmented, highly extracted and aromatic single varietal labeled wines.  Lynfred winemaker, Andres Basso, found some glorious Petite Verdot grapes grown near Fresno, California and decided to make the wine as a varietal of its own instead of using it for blending.  The wine was aged in both American and French oak barrels for 30 months and was left unfiltered. Lynfred is one of a small group of wineries producing Petite Verdot in all of its bold glory. This 2008 vintage is 100% Petite Verdot and carefully crafted to deliver a rich, well-balanced wine that shows off every aspect of the grape’s charm without overwhelming the palate. Enjoy the Petite Verdot with well seasoned beef dishes, especially big steaks or even a Portabella mushroom on the grill [ed note: for you herbivores out there].  Aroma:  Fresh aromas of violets, rose hips and hints of coffee beans! Palate:  This medium-full bodied wine is loaded with blueberry notes and oakiness. A long, fruity finish with balanced acidity and tannins.   Foods:  An excellent accompaniment to grilled pork chops, flank steak, ravioli, pasta dishes, veal Marsala and chocolate!

[We’re cooking the Risotto Alla Milanese on Friday! Never made risotto before, should be interesting!]

The wine of the month is a Petite Verdot.   In the Bordeaux region of France there are beautiful red grape varieties being grown, with the most common known as Cabernet Sauvignon, Cabernet Franc and Merlot, but also Malbec and Petite Verdot. 

In Europe and many other countries the name of the wine derives from the area of the region in which it is grown, but in America, wines are most often named after the grape that comprises at least 75% of the wine.  Historically speaking, Petite Verdot was used as a minor component in many of Bordeaux’s most sought after wines. Many winemakers continue to use Petite Verdot as a blending grape, but a growing number of winemakers are using the grape to make deeply pigmented, highly extracted and aromatic single varietal labeled wines. 

Lynfred winemaker, Andres Basso, found some glorious Petite Verdot grapes grown near Fresno, California and decided to make the wine as a varietal of its own instead of using it for blending.  The wine was aged in both American and French oak barrels for 30 months and was left unfiltered. Lynfred is one of a small group of wineries producing Petite Verdot in all of its bold glory. This 2008 vintage is 100% Petite Verdot and carefully crafted to deliver a rich, well-balanced wine that shows off every aspect of the grape’s charm without overwhelming the palate.

Enjoy the Petite Verdot with well seasoned beef dishes, especially big steaks or even a Portabella mushroom on the grill [ed note: for you herbivores out there]. 

Aroma:  Fresh aromas of violets, rose hips and hints of coffee beans!

Palate:  This medium-full bodied wine is loaded with blueberry notes and oakiness. A long, fruity finish with balanced acidity and tannins.  

Foods:  An excellent accompaniment to grilled pork chops, flank steak, ravioli, pasta dishes, veal Marsala and chocolate!

(Attempting to get back on track posting more regularly.   This month is this Pinot Grigio with Risotto Alla Millanese and a Petit Verdot with Sherry Mac & Cheese…both sound amazingly delicious and Risotto will be a new thing to try for us so looking forward to it!) The wine of the month is the svelte and lovely Pinot Grigio which pleasantly displays a delicious array of refreshing notes. The Pinot Gris (Grigio) grape is a direct descendant of the noble Pinot Noir grape.  Pinot Gris vines produce reddish, copper colored berries that are vinified as a white wine.The history of the Pinot Gris vine has plantings all over the world from Germany, Hungary, Italy (known as Pinot Grigio), France, America and even the Soviet Union.  Its origin derives from the Burgundy region of France, but in 1375 Emperor Charles IV took Pinot Gris cuttings to Hungary where it was widely grown.  In 1568, a colonel in the Imperial army supposedly brought back the vine to his properties in Alsace, where it grew in popularity.The Pinot Gris grape produces soft, yet rich and spicy wines with a round mouth feel.  While Alsace is world known for their Pinot Gris, the American west coast creates very similar and distinctively gorgeous Pinot.The grapes for the 2010 vintage of Lynfred’s Pinot Grigio came from vineyards in Lodi, California.  Lodi region growers combine the best of tradition with the most modern advances of science and technology. It leads the industry in sustainable viticultural practices, preserving the land for generations to come.Depending upon ripeness at harvest and vinification technique, Pinot Grigio can be tangy and light, or quite rich, round and full bodied. In typical Lynfred style, winemaker Andres Basso chose to accentuate the best of both types. While maintaining the bright, zesty characteristics and a light to medium body, Andres worked with particularly ripe grapes in order to draw out exceptionally rich aromas and flavors.Aroma:  Deliciously bright aromas of citrus and summer herbs.Palate:  This light bodied Pinot Grigio has pretty flavors of lemon zest, flowers and pineapple sorbet!Foods:  A perfect summer wine; would be delicious with freshly steamed green beans, corn on the cob, quinoa or couscous salads, mixed greens and scallops.

(Attempting to get back on track posting more regularly.   This month is this Pinot Grigio with Risotto Alla Millanese and a Petit Verdot with Sherry Mac & Cheese…both sound amazingly delicious and Risotto will be a new thing to try for us so looking forward to it!)

The wine of the month is the svelte and lovely Pinot Grigio which pleasantly displays a delicious array of refreshing notes.

The Pinot Gris (Grigio) grape is a direct descendant of the noble Pinot Noir grape.  Pinot Gris vines produce reddish, copper colored berries that are vinified as a white wine.

The history of the Pinot Gris vine has plantings all over the world from Germany, Hungary, Italy (known as Pinot Grigio), France, America and even the Soviet Union.  Its origin derives from the Burgundy region of France, but in 1375 Emperor Charles IV took Pinot Gris cuttings to Hungary where it was widely grown.  In 1568, a colonel in the Imperial army supposedly brought back the vine to his properties in Alsace, where it grew in popularity.

The Pinot Gris grape produces soft, yet rich and spicy wines with a round mouth feel.  While Alsace is world known for their Pinot Gris, the American west coast creates very similar and distinctively gorgeous Pinot.

The grapes for the 2010 vintage of Lynfred’s Pinot Grigio came from vineyards in Lodi, California.  Lodi region growers combine the best of tradition with the most modern advances of science and technology. It leads the industry in sustainable viticultural practices, preserving the land for generations to come.

Depending upon ripeness at harvest and vinification technique, Pinot Grigio can be tangy and light, or quite rich, round and full bodied. In typical Lynfred style, winemaker Andres Basso chose to accentuate the best of both types. While maintaining the bright, zesty characteristics and a light to medium body, Andres worked with particularly ripe grapes in order to draw out exceptionally rich aromas and flavors.

Aroma:  Deliciously bright aromas of citrus and summer herbs.

Palate:  This light bodied Pinot Grigio has pretty flavors of lemon zest, flowers and pineapple sorbet!

Foods:  A perfect summer wine; would be delicious with freshly steamed green beans, corn on the cob, quinoa or couscous salads, mixed greens and scallops.

Primitivo is thought to have originated in Greece but is relatively known for its Italian background though its arrival in Italy is undocumented. In the 17th century, it is known that the Benedictine monks named the varietal “Primitivo” because of its precociousness (early maturity of the grape).Primitivo has been known as the father to Zinfandel for many years but recent DNA testing reveals that Primitivo is actually the same grape, genetically speaking, as Zinfandel. A few years back Zinfandel was found to have its origins in Croatia.The grapes used for our first vintage of Primitivo wine came from Heringer Vineyards in Clarksburg, California. Heringer Vineyards is about 15 minutes south of Sacramento and is certified as a sustainable winery in the Lodi region. The Primitivo grapes were identified to have met the sustainable agriculture production standards approved by The Protected Harvest Board.Heringer planted an Italian clone in California soil and found that the resulting grape is quite different from the Napa & Sonoma Zinfandels. The Primitivo has brighter fruit, is softer and leaner, and seems to be more food friendly. The Italian grapes also have thicker skins making them more resistant to rot, and therefore, less risky to grow.  Heringer marketed these grapes as Primitivo in order to take advantage of the differences rather than competing with the traditional California-style Zinfandels.Lynfred winemaker, Andres Basso, aged the Primitivo in both American and French oak barrels for ten months. The final bottling of the 2009 vintage of Primitivo is comprised of 82% Primitivo, 9% Merlot and 9% Rose.Aroma:  Deep aromas of fresh herbs, vanilla ice cream and raspberries.Palate:  This medium-full bodied wine has a bright acidity backed up by fresh plums, berries and toasty oak. A persistent and delicious finish.Foods:  Superb with tomato-basil soup, spaghetti Bolognese, lasagna and grilled skirt steak. Coming today is the current recipe (and we’ll be all caught) up:  Baked Boursin with Red Pepper!

Primitivo is thought to have originated in Greece but is relatively known for its Italian background though its arrival in Italy is undocumented. In the 17th century, it is known that the Benedictine monks named the varietal “Primitivo” because of its precociousness (early maturity of the grape).

Primitivo has been known as the father to Zinfandel for many years but recent DNA testing reveals that Primitivo is actually the same grape, genetically speaking, as Zinfandel. A few years back Zinfandel was found to have its origins in Croatia.

The grapes used for our first vintage of Primitivo wine came from Heringer Vineyards in Clarksburg, California. Heringer Vineyards is about 15 minutes south of Sacramento and is certified as a sustainable winery in the Lodi region. The Primitivo grapes were identified to have met the sustainable agriculture production standards approved by The Protected Harvest Board.

Heringer planted an Italian clone in California soil and found that the resulting grape is quite different from the Napa & Sonoma Zinfandels. The Primitivo has brighter fruit, is softer and leaner, and seems to be more food friendly. The Italian grapes also have thicker skins making them more resistant to rot, and therefore, less risky to grow.  Heringer marketed these grapes as Primitivo in order to take advantage of the differences rather than competing with the traditional California-style Zinfandels.

Lynfred winemaker, Andres Basso, aged the Primitivo in both American and French oak barrels for ten months. The final bottling of the 2009 vintage of Primitivo is comprised of 82% Primitivo, 9% Merlot and 9% Rose.

Aroma:  Deep aromas of fresh herbs, vanilla ice cream and raspberries.

Palate:  This medium-full bodied wine has a bright acidity backed up by fresh plums, berries and toasty oak. A persistent and delicious finish.

Foods:  Superb with tomato-basil soup, spaghetti Bolognese, lasagna and grilled skirt steak.

Coming today is the current recipe (and we’ll be all caught) up:  Baked Boursin with Red Pepper!

Petite Syrah…Though its name might suggest that it is related to the Rhone varietal Syrah, the Petite Sirah grape has no real connection to the Syrah grape at all.In the 1880’s a nurseryman, Dr. Durif, propagated the grape, and by the mid 1900’s it was growing in the Rhone valley of France.  It is because of this nurseryman that the grape was actually known as ‘Durif’ in Europe.There is a mystery as to how the ‘Durif’ grape received the name ‘Petite Sirah’.  Many say that after prohibition, plantings of the Durif grape were put in the Monterey and San Joaquin areas of California with the thought that they were Syrah grapes.  The grapes looked like Syrah up until harvest.  The grapes continued to stay ‘small’ or ‘petite’, and therefore, the name Petite Sirah is said to have been formed.  Don’t be fooled however; there is nothing ‘petite’ about Petite Sirah.The Petite Sirah grapes for our 2008 vintage were harvested from Lodi, California.  The Lodi region growers combine the best of tradition with the most modern advances of science and technology. It leads the industry in sustainable viticultural practices while preserving the land for generations to come.Lynfred winemaker, Andres Basso, aged this unfiltered Petite Sirah in both American and French oak barrels for 30 months and it’s completely unfiltered. This handsome Petite Sirah is big enough to stand up to the bold flavors of lamb. If you’re having lamb this Easter, don’t forget this Petite Sirah!Aroma:  Warm and lush aromas of cinnamon, chocolate cream and oak.Palate:  There’s nothing petite about this Petite Sirah! Oaky flavors with hints of butter and cloves. A long and rich finish.Foods:  Spectacular with peppercorn steak, lamb, chocolate and tiramisu.If you’d like to learn more about Petite Sirah visit the website: www.psiloveyou.org

Petite Syrah…Though its name might suggest that it is related to the Rhone varietal Syrah, the Petite Sirah grape has no real connection to the Syrah grape at all.

In the 1880’s a nurseryman, Dr. Durif, propagated the grape, and by the mid 1900’s it was growing in the Rhone valley of France.  It is because of this nurseryman that the grape was actually known as ‘Durif’ in Europe.

There is a mystery as to how the ‘Durif’ grape received the name ‘Petite Sirah’.  Many say that after prohibition, plantings of the Durif grape were put in the Monterey and San Joaquin areas of California with the thought that they were Syrah grapes.  The grapes looked like Syrah up until harvest.  The grapes continued to stay ‘small’ or ‘petite’, and therefore, the name Petite Sirah is said to have been formed.  Don’t be fooled however; there is nothing ‘petite’ about Petite Sirah.

The Petite Sirah grapes for our 2008 vintage were harvested from Lodi, California.  The Lodi region growers combine the best of tradition with the most modern advances of science and technology. It leads the industry in sustainable viticultural practices while preserving the land for generations to come.

Lynfred winemaker, Andres Basso, aged this unfiltered Petite Sirah in both American and French oak barrels for 30 months and it’s completely unfiltered. This handsome Petite Sirah is big enough to stand up to the bold flavors of lamb. If you’re having lamb this Easter, don’t forget this Petite Sirah!

Aroma:  Warm and lush aromas of cinnamon, chocolate cream and oak.

Palate:  There’s nothing petite about this Petite Sirah! Oaky flavors with hints of butter and cloves. A long and rich finish.

Foods:  Spectacular with peppercorn steak, lamb, chocolate and tiramisu.

If you’d like to learn more about Petite Sirah visit the website: www.psiloveyou.org

Not gonna be posting the 2 recipes for a week or more (Roasted Veggie & Ham Fritatta and Grilled Rosemary Lamb Chops!) so thought I’d put up some information on a couple of wines for this month.   First up is Sauvignon Blanc… Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon! Some winemakers have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas & flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.In the Loire Valley the wines are unblended 100% Sauvignon Blanc and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own to create a clean wine.Lynfred’s past two vintages of Sauvignon Blanc were both made from California grapes. This vintage is made with Washington grapes in a Loire style. Enjoy this pretty little white on a sunny spring day or with Easter dinner!Aroma:  Bright and lively aromas of peaches, pears, apples and quince. Palate:  This medium-bodied white has bright acidity with a load of fruit on the palate. A clean finish.Foods:  The perfect wine for Easter dinner. Enjoy with egg dishes, mixed greens, dried apricots, fresh pea and mint salad and buttery fish.

Not gonna be posting the 2 recipes for a week or more (Roasted Veggie & Ham Fritatta and Grilled Rosemary Lamb Chops!) so thought I’d put up some information on a couple of wines for this month.   First up is Sauvignon Blanc…

Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.

Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon!

Some winemakers have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas & flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.

In the Loire Valley the wines are unblended 100% Sauvignon Blanc and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own to create a clean wine.

Lynfred’s past two vintages of Sauvignon Blanc were both made from California grapes. This vintage is made with Washington grapes in a Loire style. Enjoy this pretty little white on a sunny spring day or with Easter dinner!

Aroma:  Bright and lively aromas of peaches, pears, apples and quince.

Palate:  This medium-bodied white has bright acidity with a load of fruit on the palate. A clean finish.

Foods:  The perfect wine for Easter dinner. Enjoy with egg dishes, mixed greens, dried apricots, fresh pea and mint salad and buttery fish.