Fall Wine Shipments Begin To Arrive

Here we go, the Ridge Vineyard's fall shipment has arrived!  Featuring the 40th Vintage Ridge 2005 Geyserville library selection. 

Ratings: CG-95, ST-93

2007 Freemark Abbey Cabernet

Enjoyed this wonderful cabernet last night.  I will provide my thoughts on this wine later.

Saturday's Culinary Adventure - Pizzeria Lola

The Xerxes - sautéed spinach, sheep's mik feta, mozzarella, kalamata olives & almonds. FANTASTIC!  

Ridge 2009 Geyserville

The 2009 Ridge Geyserville is an exceptional wine.  A traditional field blend of 74% Zinfandel, 17% Carignane, 6% Petite Sirah, 2% Alicante Bouschet, and 1% Mourvedre.  A section of the Geyserville vineyard known as the "Old Patch" is more than 130 years old.  These old vines undoubtedly impart added depth and richness which younger vines cannot provide. 

The first thing you will notice is the wine's deep ruby color.  It provides sweet cherries, spice, minerals, with elegant tannins and a long finish.  I couldn't wait for another taste! 

Ratings: Robert Parker - 94

2010 Bedrock Compagni Portis Vineyard Heirloom White Wine

The 2010 Bedrock Compagni Portis Vineyard Heirloom White Wine is a field blend of Gewurztraminer, Riesling, Trosseau Gris, and what ever else that was planted from a dry-farmed vineyard dating back to 1954.  The wine was fermented in stainless steel and neutral oak barrels using native yeasts.  The wine maker (Morgan Twain Peterson) did not allow malolactic fermentation to take place, therefore allowing for the brightness of the fruit to dominate. 
I can't tell you how much we enjoyed this wine.  If I had to compare it to another California white it would be Conundrum, but that comparison falls far short.  This white had a hauntingly primitive feel, perhaps originating from the unknown varietals found in the vineyard and included in this wine. 

We paired this wine with a lovely Chilean Sea Bass purchased from our fishmonger.  With the bass, we served a thai chili beurre blanc sauce, sautéed asparagus, and garlic mashed potatoes.  Although not the healthiest of sauces, it was a perfect accompaniment - I have included the recipe below; simply add thai chili garlic paste to the sauce at the end, to taste (I used about 1 1/2 teaspoons).

Beurre Blanc Sauce

Ingredients

•   1 to 2 shallots, chopped fine

•   8 ounces white wine

•   2 ounces lemon juice

•   1 tablespoon heavy cream

•   12 tablespoons cold unsalted butter, cubed

•   Salt and white pepper, to taste

Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.