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.
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."
Creamy Toscano soaked in Syrah
Italian Truffle Cheese
Le Delice de Bourgogne Triple Cream Soft Ripened Cheese
Assortment of Chèvre
Cowgirl Creamery Mt. Tam cheese
Point Reyes Original Blue cheese
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.
One of the events we really look forward to here at Cultivar Wine is our quarterly happy hour with Wine Club Members. We love gathering over great food to talk wine and catch up with new and old friends alike.
This month we're especially excited to be introducing our wine club members to Polk Street's newest restaurant, Reverb Kitchen & Bar. We think Reverb's innovative comfort food crafted from locally sourced, sustainable, and peak-season ingredients is the perfect complement for our wines.
Cultivar Wine Club Members will enjoy tasting our selections for our May Wine Club shipment which include 2011 Cultivar Leaky Lake Cabernet Sauvignon, 2012 Cultivar Napa Valley Cabernet Sauvignon, and two of our newest releases: 2012 Cultivar Coombsville Cabernet Sauvignon and 2014 Cultivar Rutherford Sauvignon Blanc.
Will you be joining us?
Fans of fashion flocked to the Legion of Honor Wednesday March 11th, 2015 for the opening celebration of High Style: The Brooklyn Museum Costume Collection.
“Dazzle” was the theme and fans turned out in glamorous fashion for the collection’s unveiling during a black-tie dinner for supporters hosted by the FAM Board President Dede Wilsey.
Cultivar was happy to support the museum donating wines to pair with the sophisticated three course menu. We paired our 2013 Cultivar Napa Valley Sauvignon Blanc with the first course Celery Root, Truffle, and Leek Potage.
For the main course of Filet aux Morilles we chose our 2012 Cultivar Napa Valley Cabernet Sauvignon. The sweet tannins and refined structure of the wine pulled out the morels in the sauce and complimented the cream sauce.
Guests finished the meal with a Black and White Duo: Chocolate Pot de Crème, Vanilla Bean Pot de Crème, and Santa Cruz Strawberries.
The collection is on view at the Legion of Honor through July 19th and shouldn’t be missed. Curated by Jan Glier Reeder, consulting curator for the Brooklyn Museum Costume Collection at the Costume Institute of the Metropolitan Museum of Art, and organized by the Met, High Style captures key points in 20th-century fashion design with rare pieces from French couture houses, including examples by Jeanne Lanvin, Elsa Schiaparelli, Gabrielle “Coco” Chanel, and Hubert de Givenchy. Get your tickets today.
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.
In February, Chef Jeffrey Jake of Silverado Resort and Spa paired two entrees with three of our Cabernet Sauvignons: 2011 Cultivar Leaky Lake Cabernet Sauvignon, 2012 St. Helena Cabernet Sauvignon, and 2010 Caspar Estate Cabernet Sauvignon.
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.