Last weekend will be hard to beat! We're honored to have helped contribute to the Napa Valley Vintners & Bottle Rock Napa Valley Lot no. 38 at Auction Napa Valley. It raised $150,000 for children's heath services and education in Napa Valley. If you would like to tast the wine we donated to the auction, please head over to our allocation list.
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.
Brunch is the perfect meal on weekends. Brunch means getting up a little later, enjoying time in the kitchen without rushing, and catching up with friends and family away from the hectic pace of weekday life. Lori over at Fake Food Free has come up with a delicious twist on a brunch favorite. Below are some beautiful shots and notes for Lori's version of Eggs Benedict with Crab Cakes. Visit her site Fake Food Free for the full recipe.
This twist on a favorite brunch meals pairs Crab Cakes Benedict with the crisp 2013 Oak Knoll Chardonnay from Cultivar Wine.
Eggs Benedict is a brunch favorite but in all honesty, I wasn't a huge fan of the original. The Canadian bacon on the English muffin didn’t do much for me, nor did the sauce. But Crab Cakes Benedict is a whole different story.
Crab meat and bread are combined into one tasty crab cake. I decided to go a completely different direction with the sauce. I’ve been making a lot of buttermilk based sauces lately and they are delicious when loaded with fresh herbs. So that is what I did here.
I received my wine club shipment from Cultivar Wine a few weeks back and with thoughts of spring brunch on my mind, I knew their 2013 Cultivar Oak Knoll Chardonnay would be a perfect match for this meal. There is something about spring and chardonnay that makes me want brunch and seafood so this brings it all together.
This wine is described with the aromas of baked apples, pears, and melon. It’s balanced on the palate with a bit of richness that isn’t over powering due to its fermentation in neutral oak barrels. This creates an excellent match for the richness of the crab and poached egg.
Feeling extra mellow in your post holiday hibernation? Whip up this recipe by Andrea Ratulowski of Food Embrace for Sweet and Smoky Shishito Peppers for an easy, warming treat. It's sure to get your juices flowing, especially when enjoyed like Andrea did, along side our 2014 Rutherford Sauvignon Blanc. Check out this wine as well as other available bottlings in our ONLINE STORE.
Here is a snippet of Andrea's post - visit Food Embrace for the whole recipe and more!
"With all the holiday functions and parties that happen during this time of year, I wanted to create a quick and simple appetizer that would be great for entertaining, parties, or as a way to kick off an intimate date night at home. While out shopping I came across some awesome looking shishito peppers and knew they would be perfect to use. Most times the peppers are paired with a dipping sauce but I wanted to wrap the peppers is a sweet and sticky sauce making them easier to prepare and eat.
These peppers and the 2014 Cultivar Rutherford Sauvignon Blanc really worked well together. The crisp citrus notes of the wine balances out the smoky sweet sauce while the oaky herby notes compliments the earthy pepper flavor."
Thanks for being a part of our club, Andrea!
Mallory Mitchell is at it again, pairing our Oak Knoll Cabernet Franc with a bountiful charcuterie plate, perfect for helping people settle in to the New Years festivities this holiday weekend. This wine is part of our December Wine Club, but you can also buy this bottle on it's own here in our shop to confirm its versatility and drinkability for yourself!
"Craving the perfect cheese plate has become somewhat of a hobby for me. I really enjoy seeking out new ingredients and techniques to use when creating the spread. In September when James and I got married, we received an incredible new cutting board that I’ve just been waiting to use and last weekend I finally got the chance to test it out!
For this meal we shared a bottle of their Cabernet Franc, and it was probably the best I’ve tried so far. It really complimented everything in this spread and was the perfect blend of richness and spice."
Visit Avec Mallory to see the entire post. Thanks again, Mallory!
We hope you have all had an exciting 2016 and we wish you a healthy, happy, wine and cheese-filled New Year.
I don't know about you but we are currently scouring the internet and making lists for some exciting new dishes to serve up for our annual New Year's gathering. Having a few new stars among our staple holiday favorites is a crucial, albeit often frustrating part of the ritual. How can we be sure these new dishes will go with the wine? Luckily, we were thrilled to see our friend Lori over at Fake Food Free has tested some pairings for us! Check out her site for the full recipies, but here is a bite-sized bit for you.
"With notes of black cherry, mocha, and vanilla as well as a little sweet oak, (the Leaky Lake Cabernet Sauvignon) is perfect for a savory snack, and tannins that aren’t too overpowering allow it to pair with a savory appetizer that has just a touch of sweetness.
So I turned to my new two favorite seasonal ingredients to help me come up with something – dates and figs.
I’m kind of crazy about these tarts. The crust bakes up light and flakey and the filling is sweet with just a hint of salty, smoky bacon flavor. Mascarpone makes the best topper because while it has the consistency of a cream cheese, it lacks the tanginess, making it a better match with the other ingredients. The hazelnuts add a pleasant crunch.
Next up are the savory cookies. Every time I make some, I wonder why I don’t do so more often. The consistency of a good cookie, but the satisfying flavor of a salty snack. And I’m not even a salty snacks person. That’s probably why I add a little bit of dried fig so you get just a touch of sweetness in each cookie."
We may not all be so lucky as to spend the chilly winter months beach side. At least we can live vicariously via Miami local Mallory of Avec Mallory, who recently brought us along on a picnic to Key Biscayne. The Rutherford Sauvignon Blanc she brought with to pair with her gorgeous picnic is part of our December Wine Club - if you're not yet a member, you still have time to sign-up and receive the current shipment!
"To me, the perfect picnic is really simple. A few great types of cheese, meat, fruit, and wine. This week we were lucky enough to sample the 2014 Cultivar Rutherford Sauvignon Blanc from Cultivar Winery. Drinking a glass of this wine chilled on the beach with some snacks was such a nice way to spend the afternoon."
Visit Avec Mallory to see the entire post. Thanks, Mallory!
Rose is one of those wines that makes it official, summer is here! Lori of Fake Food Free agrees, and recently shared a delicious recipe on her blog for a yummy Smoky Chipotle Shrimp Dip with Shrimp Cucumber Salad. To see the entire post please visit Fake Food Free, however we're sharing a sneak peak below to wet your appetite. Don't forget to check your wine cellar in case you've already finished your Rose. We have a bit more Napa Valley Rose, but hurry and stock up soon as this summer wine always sells out quickly!!
See a sneak peak from Lori below and remember to visit Fake Food Free for the entire recipe and post.
"Shrimp is a summer food to me. I rarely have it in the kitchen until hot days begin to bring about thoughts of the beach and ocean. My shrimp recipes are pretty standard — tossed with pasta, stirred into sweet corn risotto or wrapped into Asian-inspired spring rolls. When I found a bag of sustainably harvested small shrimp (often called salad shrimp) at the market last week, though, I was too excited to use it in one of my regular recipes. I’d been having trouble finding shrimp from a good source so when that find lined up with my shrimp season, I needed to celebrate a little!"
First came the wine I wanted to pair with it. Cultivar Wine sent me their 2015 Cultivar Napa Valley Rose.
Make this yourself at home just visit Fake Food Free for the entire recipe and more cooking tips from Lori! Thanks Lori for including Cultivar Wine in your delicious summer receipe.
It's officially Summer and with Summer comes amazing fresh fruit, hot days, BBQ fun and the perfect time for some home made popsicles! Lucky for us, one of our Cultivar Blogger Wine Club Members, Kelly of A Side Of Sweet made a delicious Peach Sangria Popsicle recipe using our Sauvignon Blanc. Our Napa Sauvignon Blanc was so popular that we've sold out, but don't worry, our Rutherford Sauvignon Blanc is just as tasty and still available to purchase on the website here.
To see the entire blog post and learn more about the recipe, ingredients and how Kelly made these gorgeous summer popsicles visit her blog at A Side of Sweet. A huge thank you Kelly for sharing this yummy recipe with us and including Cultivar Wine in your fun!!
Pretty easy recipe prep. Grab your Cultivar Sauvignon Blanc here if you're trying this at home
How happy does she look? What a delicious pairing, popsicles and a glass of wine
Watch Kelly of A Side of Sweet as she shows how to make these incredible Peach Popsicles on her You Tube Channel
We are thrilled to share a post from one of our newest Cultivar Wine Bloggers, Kat of KatWalkSF. Kat is a Lifestyle Blogger with a ton of gorgeous Fashion on her site and recently she added food (lucky for her readers). Below she shares a great Charcuterie picnic she enjoyed pairing with some Cultivar Rutherford Sauvignon Blanc. We are sharing a snippet of her post below. To see the entire post visit KatWalkSF.
"Well, this week is different! I teamed up with Columbus Craft Meats and their (killer) Charcuterie Sampler to host a rooftop happy hour (on my friend’s gorgeous rooftop deck) in San Francisco. The Columbus team made this oh-so-easy for me by making user-friendly packaging for the anti-chef. The charcuterie plated beautifully and paired easily with the local selections of cheeses, pickled vegetables, olives and wine I snagged at my neighborhood market."
Cultivar's 2014 Sauvignon Blanc paired perfectly with the charcuterie board and instantly impressed my guests.
"Now, the team over at Columbus made the charcuterie sampler for people like me. And by people like me, I mean people who love to eat and socialize but just don’t know how to do it!
The Castelvetrano olives in the white bowl were a major hit. Sometimes referred to as the “rich man’s black olive,” they are easily recognized by their distinctive bright green hue and meaty, buttery flesh. They paired perfectly with the charcuterie and instantly impressed my guests.
Next, I added some fresh basil to the board for a pop of color. I didn’t intend for any of my friends to EAT the basil…but I happened to turn around and catch one of my buddies shoveling it into his mouth…so much for a green garnish!
And of course, there was cheese! For this, I really had to trust my local cheesemonger. He steered me towards a couple different Spanish manchego cheeses and an aged parmesan. The parmesan had peppery notes to it, adding a bit of spice to the board."
Photos by Garry Alexander photography