John Taylor
 
December 26, 2020 | John Taylor

Food & Wine Tips For A Festive New Years Day Brunch

We are full of enthusiasm and excitement for 2021! Our plan is to kick off New Years Day with the first epic brunch of the year. To start the day, we'll take a brisk walk in the morning to get motivated and think about what the perfect kickoff brunch of 2021 will look like!

At Cultivar SF, our San Francisco restaurant, we're big fans of brunch, so we'd love to share with you some of our favorite dishes to help get your creative juices flowing. As the name suggests, brunch is like a combination of breakfast and lunch, using a mixture of ingredients we traditionally associate with one or the other. We look at brunch as a combination of light & heavy and sweet & savory. It doesn't have to be super fancy: a Farmers Market Omelette and Applewood-Smoked Bacon with Challuah French Toast is the perfect example of something simple you can make at home. 

But wait - every good brunch starts with Bellinis or mimosas! We love a delicious, seasonal Pomegranate Mimosa like the one pictured above, but we think our new Sparkling Wine makes an amazing Pear Mimosa. Just add 3/4-cup pear nectar to 1 bottle Cultivar Wine's Blanc de Noirs Sparkling Wine and you have a slightly-sweet, delicious spin on the mimosa. And who can say no to the classic Peach Bellini? We like to make a peach puree by scratch simply peel & pit your peaches, toss them in a blender and blend until smooth (at this time of year you can use frozen peach slices) and add the chilled puree to our Sparkling Wine.

Here's another example of how simple can blend with imaginative. A classic plate of Fried Eggs, Bacon and Rustic Bread paired with Polenta, Poached Egg and Shrimp. And if you're looking for a brunch entree that warm you up and fill you up at the same time, try a Croque Madame or Huevos Rancheros. Pair that with a bottle of 2019 Cultivar Wine Napa Valley Sauvignon Blanc, and you're on your way to one happy 2021!

Pasta is also a perfect dish for brunch. It's filling, it's easy and above all, it's versatile. Try a simple angel hair tossed with roma tomatoes, Caspar Estate Olive Oil, basil, capers and top it with shaved Parmesean cheese. If you're feeling more daring, try something like this Wild Mushroom Raviloi we created at Cultivar SF. Pasta is also a perfect dish to serve for your friends who love a lighter red wine, like our Santa Lucia Highlands Pinot Noir or even our Oak Knoll Cabernet Franc.

And don't forget the salad! Salads can even be the main course in a brunch. We think a great salad should be inspired by the seasonal fruits and vegetables available in your area. One of our favorites is this Pomegranate and Persimmon Salad with Avocado and Bleu Cheese. Mix greens, goat cheese, candied walnuts and champagne vinagrette. Candied walnuts give it an added touch of sweetness, and our 2018 Cultivar Oak Knoll Chardonnay compliments all the flavors at once.

We'd like to wish everyone a safe and happy 2021, and we hope that the New Year brings you fun, travel and more days spent with the ones you love!

Time Posted: Dec 26, 2020 at 8:00 AM Permalink to Food & Wine Tips For A Festive New Years Day Brunch Permalink
John Taylor
 
December 3, 2020 | John Taylor

Food & Wine For The Holidays: Our Best Red Meat & Red Wine Pairings

Food & Wine For The Holidays: Our Best Red Meat & Red Wine Pairings

It’s a pairing as traditional as the Holidays: red meat and red wine. During the season, this classic combination is celebrated as friends and family gather to create feasts from time-honored family recipes: traditional dishes like Standing Rib Roast au Jus, Prime Rib, Lamb Chops Provencal and Slow-Smoked Tri Tip.

As a family-owned winery, we’re thankful to have our wines be a part of these meals. And as a Napa-based winery, we’re blessed to be able to grow some of the finest cabernet sauvignon, pinot noir and cabernet franc in the world. Here are our recommendations for red meat and red wine pairings that will make your Holiday dinners memorable and delicious.

Red Wine and Rib Roast and Prime Rib

Nothing quite says Christmas Dinner like a classic Standing Rib Roast aus Jus. Whether you go bone-in or bone-out, rib roast is one of the most tender and flavorful cuts you can cook. For this rich meal, we recommend our 2016 Cultivar Wine Cabernet Sauvignon, Leaky Lake Vineyard, Napa Valley. Grown just up the hill from Caspar Estate, it is perhaps our boldest cabernet, with a long, lingering finish and tannins that compliment prime rib.

And speaking of Caspar Estate, Christmas is a great time to go all-out on our Estate wines. The 2018 Caspar Estate Cabernet Sauvignon is a stellar pairing with prime rib and rib roast. This wine is sold only by allocation - if you’d like to get on the list, click here.

Finally, another great pairing with a rib roast is our 2018 Cultivar Wine Cabernet Sauvignon, St. Helena, Napa Valley. Though still young, it’s powerful yet balanced - it has all the structure of a classic Napa cabernet, but perhaps a little more refinement than the Leaky Lake. 

Red Wine and Lamb

Another traditional Holiday staple, lamb is a meat with delicious versatility but certainty more subtlety than a rib roast. Our favorite pairing with lamb is our 2018 Cultivar Wine Cabernet Franc, Oak Knoll, Napa Valley. With its fruit-forward profile, bright acid and soft tannins, it pairs beautifully with any style, from Mustard-Crusted Lamb Chops to Rosemary Leg of Lamb. 

If you’re as much a fan of 100% cabernet franc as we are, get on the allocation list for the Caspar Estate Cabernet Franc. We recently opened the cellar and re-released the 2014 vintage of this spectacular wine to our wine club!

Of course, fans of cabernet will tell you lamb pairs wonderfully with a good cab. We suggest our 2018 Cultivar Wine Cabernet Sauvignon, Napa County. Perhaps the softest of our cabernets, it won’t overwhelm your more delicate lamb entrees.

Red Wine and Tri Tip

The tri-tip is a cut that was born in our home state of California, where butchers in Santa Maria (along the central coast) carved this 5-pound cut from the subprimal sirloin. The tri-tip has since gained popularity nationwide. You can prepare it seared for a few minutes on each side, then into a 350-degree oven for about 20 minutes for medium-rare perfection. Or you may prefer it smoked for about 6 hours.

If you need the perfect pairing with a smokey meat, you can’t go wrong with a wine like our 2019 Santa Lucia Highlands Pinot Noir. Pinot’s have an inherent earthiness that brings out the flavor of smoked meats. Some might think that a pinot noir isn’t bold enough to stand up to a fatty sirloin cut like a tri-tip, but the cold, moist air blown in from the sea near Santa Lucia (on the central coast of California, by the way) creates a pinot noir that’s both lucious and powerful.

If you’re grilling that tri-tip instead, pair it with the Cultivar Wine 2017 Cabernet Sauvignon, Napa Valley. This vintage falls right in the middle between our most subtle and most bold cabernets.

Gift Boxes for The Holidays

If you’re looking for these wines or perhaps some white wines for your Holiday meals and to give as gifts, we invite you to shop our Holiday Gift Collection at our Online Store. Whether you’re looking for the perfect selection for the wine lover in your family or for delightful stocking stuffers, we have a little something for everybody. If you want to take advantage of our flat rate ground shipping, please order by December 15th. For last minute gift selections, we offer 2-Day shipping for orders placed by December 20th. We can also offer Cultivar Wine Gift Cards in a variety of denominations that you can send or download anytime online! 

Whether you’re enjoying the Holidays with your whole family, or you find yourself keeping the party more intimate this year, all of here at Cultivar Wine & Caspar Estate wish you and yours a joyous Holiday Season and a very Happy New Year!

 

Time Posted: Dec 3, 2020 at 12:42 PM Permalink to Food & Wine For The Holidays: Our Best Red Meat & Red Wine Pairings Permalink
John Taylor
 
November 13, 2020 | John Taylor

Julien Fayard and The Art of Caspar Estate Cabernet Sauvignon

What does it take to produce a truly world class Napa Valley Cabernet Sauvignon? First of all, it takes fruit: grapes grown in that special region that winds around only 2% of the earth's surface and includes the Napa Valley. But just as important, it takes the expert touch of a master winemaker, someone who can combine artistry, chemistry and a little bit of magic into their craft. For Caspar Estate, that winemaker is Julien Fayard.

Julien is a firm believer that the wine is made in the vineyard. He frequently walks the vineyards and checking on the fruit. Our vineyards have several microclimates because of the row layout and the pockets of the hills and valleys. Julien is very selective, starting with the fruit that is ripe - it can be mid row but often it starts at the end of the row on the western side since it gets the most late afternoon sunlight.

On September 23rd, 2020, Julien supervised the harvest of several tons of our estate cabernet sauvignon, grown on slopes located above the Rutherford Bench in Napa. It was a gorgeous day, producing equally gorgeous fruit. 

The fruit was quickly transported to Fayard Winemaking, Julien's custom winemaking facility at the south end of the valley. This is where the first, critical steps of the process will occur, though as Julien says, it's not the most important part: "Winemaking begins in the vineyard." Julien’s wines are a pure expression of Caspar Estate terroir, highlighting the characteristics of the fruit, vineyard management, soil and climate.