Gingy Gable
 
June 5, 2019 | Gingy Gable

Caspar Estate, Chef Thomas Keller, Silverado Resort

3rd Annual Thomas Keller Golf Classic

Caspar Estate is proud to be aligned with Chef Thomas Keller and Silverado Resort to sponsor the CIA Culinary Institute of America. The Thomas Keller Golf Classic to Benefit The Culinary Institute of America is made possible in partnership with world-renowned Chef Thomas Keller, whose passion for golf, food, and mentorship of future chefs is legendary.

Chef Thomas Keller

We are making a difference in the Napa Valley and students at the CIA by raising essential funds for CIA student scholarships, helping CIA students to achieve their dreams and preparing them for leadership positions in the industry.Food and wine make a perfect pairing.

Steve Garvey thanking Dianne Jones for the Caspar Estate Gift Box

Thank you to Silverado Resort & Spa, Chef Thomas Keller and all of the golfer who participated! We loved being a part of this very special event.

 

Time Posted: Jun 5, 2019 at 3:49 PM
Gingy Gable
 
April 4, 2018 | Gingy Gable

Spring!

Spring Wines for your sipping pleasure...

As it turns warmer here in the Napa Valley we are enjoying these small lot production wines.  The Leaky Lake Cabernet Sauvignon calls for a bison burger or thinly sliced flank steak cut on the grain, coated with Crushed Garlic olive oil, salt and pepper, served with rosemary roasted potatoes and asparagus finished with Alderwood smoked salt.


Photo of 2018 Bud Break of 2018 Leaky Lake Single Vineyard Cabernet Sauvignon

The Leaky Lake vineyard of clay and loam soils lead to a rich seductive fruit forward wine. The 2014 Leaky Lake in the glass is dark with brilliant red and blue hues. The nose has notes of cherry, raspberry and sweet vanilla with notes of cola and spice. On the palate the wine follows the red fruit aromas with cherry, raspberry with black currants. The finish is a minute long, with sweet tannins from both the French oak and beautifully structured fruit of the Mayacamas Mountain. While very tempting to drink now cellar for 5-10 years will be well rewarded.



The 2016 Rutherford Sauvignon Blanc pairs amazingly with grilled shrimp topped with Cultivar Lime olive oil and roasted or grilled spring vegetables.

201Rutherford Sauvignon Blanc is a rich wine all the way from the aromas to the palate with a long finish. The first impression is of tropical fruits that are followed by hues of lemon zest; granny smith apples, and green gage plums. On the palate you feel the richness of fruit with notes of vanilla from the French oak barrel aging. The richness is balanced with brightness from tropical fruits and a hint of minerality on the finish. Like all of the Cultivar wines, the 2016 Rutherford Sauvignon Blanc is a food wine that perfectly pairs with cheese goat and sheep milk cheeses and will work well with a variety of salads.

We love seeing photos of you and your friends enjoying
Cultivar Wines at your place and having fun at Cultivar SF & Cultivar Napa.

Tag us #CultivarWine @Cultivar_SF #NapaValleySF

Time Posted: Apr 4, 2018 at 12:29 PM
Cultivar Wine
 
June 13, 2017 | Cultivar Wine

A Special Dinner Among Friends

Almost 10 years ago to the date, Riva Cucina hosted their first winemaker dinner at Riva Cucina with our dear friends, Julien and Elan Fayard. It was a special night indeed, as the four of us were just starting our new ventures. We now have the wonderful opportunity to bring this amazing team together again for another first winemaker dinner, this time at the newly-opened Marina wine bar, Cultivar San Francisco. Massi will be guest chef, pairing his cuisine with Julien's award-winning wines.

We hope you can join us for a wonderful evening, as we celebrate the opening of Cultivar SF and the wines of Julien Fayard.

Time Posted: Jun 13, 2017 at 1:47 PM
Emily Martin
 
April 12, 2016 | Emily Martin

My Favorite Cheeses Paired with Cultivar Wine Courtesy of The Kittchen

With Spring here and summer entertaining just around the corner we wanted to share this great blog post from Kit of The Kittchen sharing her favorite Cheese pairings with Cultivar Wine. For any Cultivar Wine Club members, this will be great inspiration guiding you on what recent wine club releases to pair best with which cheese. Lifestyle blog. 

See the entire blog post on The Kittchen. Happy pairing, we hope you enjoy this delicious entertaining inspiration and fun!

Photos courtesy of Kit of The Kittchen
 

Time Posted: Apr 12, 2016 at 8:00 AM
Emily Martin
 
November 30, 2015 | Emily Martin

Making the Perfect Cheese Platter paired with Cultivar Wine Courtesy of Kelly of "A Side of Sweet"

We are thrilled to share with you a post by one of our Cultivar Wine Bloggers, Kelly of A Side of Sweet. This is a sneak peak of the post. Please visit A Side of Sweet for the entire recipe (Cheese, crackers, greenery and other yummyness featured below). Kudos Kelly on such a fabulous casual cheese & wine spread.  We love it and are thrilled to share it with our readers. 

"Putting Together a Fancy Wine & Cheese Spread"

Cheese :: "I figured this was my chance to go crazy and get a whole bunch of cheese! I definitely went overboard, which was fine by me because it meant I got to eat my favorite meal of cheese and crackers for dinner the next few nights."

"My first stop was Trader Joe’s where you can get some delicious options that are great for a budget. The I hit up Whole Foods. Although it’s a bit more expensive, the nice thing about Whole Foods is that the staff is super knowledgable and will go out of their way to help you pick the perfect cheese for your occasion. They also had a better selection of local cheeses. Here are the cheeses I got."

Trader Joe’s

Creamy Toscano soaked in Syrah
Parmesan Reggiano
Italian Truffle Cheese
Le Delice de Bourgogne Triple Cream Soft Ripened Cheese
Assortment of Chèvre

Whole Food’s

Cave-Aged Gruyere
Cowgirl Creamery Mt. Tam cheese
Point Reyes Original Blue cheese

Costco

Spanish Tapa’s Assortment
Goat’s Milk Feta

Wine :: "I wanted to go with local wine, so I served Cabernet Sauvignon and Sauvignon Blanc from Cultivar Wines. Cultivar is a family-run winery in Napa Valley, California. They make their wines from some of the best grapes in Napa and it shows – when we opened our first bottle I almost fell over! This wine is some of the best I’ve had in California, even with all the trips to wine country that we’ve made since we moved here! I think it was one of the highlights of the night – our guests kept commenting on how good it was!"

To read more about the Charcuterie, Crackers and other tips for this amazing dish visit A Side Of Sweet. 

Time Posted: Nov 30, 2015 at 12:00 PM
Gingy Gable
 
November 22, 2015 | Gingy Gable

Pair Cultivar Wine with your Thanksgiving Meal

Happy Thanksgiving!


Rain, rain, rain! Everyone is ecstatic that it is raining here in the Napa Valley! We are looking forward to Thanksgiving with our family and friends. We are joyous as we contemplate all the things that we are thankful for; you, our customers, rain and a wonderful harvest are all at the top of our list.

Happy Thanksgiving!

From our family to yours,
Jody & Gingy

What wine will you serve for Thanksgiving?

May we recommend the following wines for your Thanksgiving celebration...
The 2013 Cultivar Coombsville Syrah is a medium bodied wine with the perfect acidity to pair with your Thanksgiving meal of roasted turkey, classic sweet potatoes, and roasted chestnuts. We love its opulent fruit, the balance of fruit and spice, and the dark red raspberries seem to jump from the glass along with aromas of allspice with a touch of vanilla. On the palate, it is rich and mouth filling with perfectly balanced tannins. $42.00 a bottle, $428 a case, $403 for club members.
 
The 2012 Cultivar Coombsville Cabernet Sauvignon has just the right amount of spice to pair perfectly with your savory Thanksgiving dishes, turkey or ham. On the nose it has dark cherry and currant fruit intertwined with sweet oak. On the palate it is rich and full bodied. $72 a bottle, $734 a case, $691 a case for club members.
The 2013 Cultivar Oak Knoll Chardonnay is a pure expression of Chardonnay and pairs perfectly with a classic roasted turkey with all the trimmings. On the nose it has baked apples, pear and melon notes with nuances of spice and flower aromas. On the palate, it has beautiful weight and balance with a touch of richness. $28 a bottle, $296 a case, $278 a case for club members.
 
Make it a Thanksgiving to remember!
Bring the 2012 Cultivar Napa Valley Cabernet Sauvignon 3L or 6L large format bottle and sharpie markers and see what unfolds! You'll have amazing wine, a centerpiece and you'll have fun writing the reasons you are thankful on the bottle. Memories to last all year long! 2012 Cultivar Napa Valley Cabernet Sauvignon 3 liter $190

What will you write on your bottle?
Buy Cultivar 3 Liter
 
The 2012 Cultivar Napa Valley Cabernet Sauvignon strikes that perfect balance of intense, dark fruit with sweet tannins and refined structure. This 
wine is dark and rich with ripe black currant, plum and dark cherry flavors, complemented by a truly elegant finish. We like it for Thanksgiving because it is always a crowd pleaser! 2012 Cultivar Napa Valley Cabernet Sauvinon 6 liter $450
Buy Cultivar 6 Liter
 
Need help with placing your order or have wine or gifts to send to multiple locations? You can call 707-400-9280 or email Dianne Jones and she will help you with all of your customer service needs.
 

Rethinking your Thanksgiving meal?
Turkey Osso Buco

Looking for a less traditional turkey dish? Ready for something different? Try Turkey Osso Bucco made in our Cultivar Cabernet Sauvignon. Perfect for Fall! Here is the recipe.

6 turkey drum sticks; crosscut into osso buco - (have your butcher do it)
1/2 cup vegetable oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, smashed
2 Tbsp. juniper berries, smashed
1 Tbsp. fennel seed, crushed
6 bay leaves
1/2 bunch parsley
1/2 bunch sage
1 750ml Cultivar Napa Valley Cabernet Sauvignon
1 quart stock or broth (turkey, chicken or mushroom)

Heat a Dutch oven on high. While the pot is heating up, pat dry the osso buco legs with paper towels. Season the legs with salt and pepper. Add the oil to the Dutch oven. Once the oil begins to smoke, add the legs one at a time. Sear each side of the osso buco until a dark golden brown color. Remember, the more color the meat gets the more flavorful your sauce will be. Once all the pieces are seared, remove from the pot and add the onions, carrots, celery, garlic, juniper berries and fennel seed. Let sauté for 5 minutes with a lid on the pot. Next add the bay leaves, parsley, sage and cabernet sauvignon. Let the wine boil for 5 minutes, add the osso buco back to the pot and cover with stock. Bring to a simmer, cover with a lid and place into a 350 degree oven. Let cook in the oven for approximately 1 1/2 hours or until the osso buco is tender enough to cut with a fork. Remove the osso buco from the Dutch oven; strain the liquid into a different pot. On high heat, boil the liquid until it reduces to half of its original volume. Taste, season with salt and pepper. Pour the reduced liquid back over the osso buco. To plate, place generous scoop of stuffing on the plate, top with osso buco and ladle on some of the sauce.
Serves 6-8.
Thanksgiving table setting with Osso Bucco photo by Deborah Evans.






Time Posted: Nov 22, 2015 at 9:00 AM
Lucy Pinto
 
August 4, 2015 | Lucy Pinto

Reserve your ticket before it’s too late for Cultivar’s Wine Club Happy Hour at Schroeder’s



 Join us for a private Cultivar September Release Tasting paired with Schroeder’s culinary delights! 
 
Buy Tickets
Due to an event change from Williams-Sonoma,
Cultivar will now be pouring Cultivar wines on 
Saturday, August 8th from 12:00pm-4:00pm 
(instead of Thursday, August 6th)
at the Williams-Sonoma, Sonoma at 
605 Broadway, Sonoma, CA 95476.
 
We look forward to seeing you this Saturday! 
 
Time Posted: Aug 4, 2015 at 10:15 AM
Lucy Pinto
 
July 22, 2015 | Lucy Pinto

Experience Two Great Catches - Cultivar Wine & The Giants

 

Come experience the excitement of two of San Francisco’s favorite pastimes with the Cultivar Wine family.

Enjoy an exclusive guided tasting of our newest Cultivar Releases paired with local, artisanal cheeses and our specialty Cultivar olive oils and vinegars as well as our distinctive “Straight from Caspar Estate” olive oil and wildflower honey.
Meet the wine making team behind your favorite wine and get to know your fellow Wine Club Members as we cheer on our home team in the private Vintner’s Suite at AT&T Park.

Limited tickets are available. Login to your Cultivar Wine account and secure your seats today.
Let the games begin!
Buy Tickets
Time Posted: Jul 22, 2015 at 3:10 PM
Eden Hensley
 
March 18, 2015 | Eden Hensley

Choosing a Wine for a Surf and Turf Dinner

Pairing-Seared-Tuna-Piperade-Stew-with-Cabernet-Sauvignon

Seafood and steak is a classic match. But when it comes to a wine that works for both you might find yourself scratching your head. Here’s the secret for ensuring wine connoisseurs as well as both beef and seafood lovers are satisfied:

Choose a wine that pairs with one of the proteins and a sauce for the other protein.

Pairing-Braised-Shortribs-with-Cabernet-Sauvignon

In February, Chef Jeffrey Jake of Silverado Resort and Spa paired two entrees with three of our Cabernet Sauvignons: 2011 Cultivar Leaky Lake Cabernet Sauvignon2012 St. Helena Cabernet Sauvignon,  and 2010 Caspar Estate Cabernet Sauvignon

  • For those wanting beef, he offered a braised shortrib with porcini mushroom polenta and red wine reduction.
  • For those wanting fish, he served a seared tuna, au povre with piperade stew.

Pairing-Seared-Tuna-with-Cabernet-Sauvignon

Why the Pairings Work

With these entrees you’re not matching the wine to both of the proteins. The Braised Shortribs are a strong, classic pairing for Cabernet Sauvignon. So, the secret to the pairing for the seared tuna must lie with the sauce. Cabernet Sauvignon does pair with Tuna seasoned with black pepper, but not as strongly as the sauce: a Piperade stew.

 

Remember when pairing at home to focus on your main aromas and flavors. With the Tuna, the piperade stew, which is made with bell peppers, tomatoes, and onions, is a stronger flavor than the Tuna.

 

Want to serve Piperade in your house? Try Martha Stewart’s Piperade recipe. If using a different Piperade recipe, take care not to let the heat of the chilis dominate, as the spice accentuates the tannins. The recipe from Martha Stewart is made without chili peppers.

Time Posted: Mar 18, 2015 at 3:00 PM
Eden Hensley
 
March 11, 2015 | Eden Hensley

New Release: 2014 Cultivar Napa Valley Rose

Nothing says Spring more than a Rose inspired by the Rivera. And we’re excited to announce our latest 2014 Cultivar Napa Valley Rose release, perfect to enjoy by itself, as a start to your springtime gatherings, or as the star of light meals.

2014 Cultivar Napa Valley Rose

Tasting Notes

For our 2014 release, we blended Pinot Noir, Syrah, Grenache, with a splash of Sauvignon Blanc. Its pale pink, copper color catches your eye. Strawberry and cranberry aromas with hints of floral notes entice your nose. Then once you sip, tantalize your palate with cranberry and tart cherry fruit with spice and floral notes. Enjoy this bright and refreshing wine chilled.

Bottles are $17 / $14.45 Wine Club and Cases are $173 / $163 Wine Club. With only 229 cases produced, we expect to once again sell out of this popular wine. So stock up now!

2014 Cultivar Napa Valley Rose

Order before March 28th to have for Passover or Easter

If you’re planning on serving Cultivar Wine for your Passover or Easter gatherings, be sure to get your orders in before Sunday, March 28th, weather permitting.

Pair 2014 Napa Valley Rose with Crudites and Proscuitto

Pairing the 2014 Napa Valley Rose

The secret to pairing a Rose is knowing how sweet it is. Unlike our 2013, which had a sweet finish, our 2014 release has a tart, dry, mineral finish. Here are three tips that will have your tastebuds singing.

  1. Look for dishes with ingredients complimentary to the aromas you’re smelling and the notes you’re tasting in the wine. For our 2014, think of dishes with cranberry, strawberry, and cherry. Turkey with cranberry relish on ciabatta. A spinach and strawberry salad.
  2. Bring out the fruit with mild goat cheeses. To extend the cranberry and strawberry aromas you inhale with our 2014 Rose, choose a creamy goat cheese that softens the dry, mineral finish and amplifies the fruit.
  3. Turn up the heat. When enjoying spicy Indian or Thai dishes a wine lower in alcohol is the beverage to reach for.

Here’s how two Bay Area chefs paired our 2014 Cultivar Napa Valley Rose.

 

From Chef Jeffrey Jake of Silverado Resort and Spa

Chef Jake of Silverado Resort and Spa showcased the flexibility of our 2014 Rose, pairing it with a cornucopia of fresh local vegetables, prosciutto, and a variety of spreads: Black Garlic, Olive Tapenade, Salmon Rillettes, Aioli, and Roasted Pepper.

Pair 2014 Napa Valley Rose with Salmon Rillettes Black Garlic Spread

Impress your family and guests with your own Salmon Rillettes with this recipe from Anna Zepaltas inspired by a dish at Thomas Keller’s Bouchon bistro.

From Chef Adam Rosenblum of Causwells

Chef Rosenblum of Causwells took toast, topped it with an herbed goat cheese spread and slice of radish.

Pair 2014 Napa Valley Rose with Radish Toast

If you want to enjoy this pairing yourself, try this radish, green onion, and herbed goat cheese spread recipe from Whole Foods Coop.

Time Posted: Mar 11, 2015 at 6:00 AM