San Francisco
Zazie
After flying all day, most of the IDC met up for a fun, relaxing dinner at Zazie, where we ate dinner and drank champagne under the stars. The patio offered a comfortable place to catch up on the past year and the evening certainly set the tone for the great weekend to come.
Zazie, opened in Cole Valley in 1992 by Chef Catherine Opiox, is now owned by Jennifer Bennett, who provides a warm and welcoming place to meet friends and enjoy a great meal. Jennifer has also turned this wonderful neighborhood restaurant into an award winning bistro and was recently awarded "Woman Entrepreneur of the Year - San Francisco" for many accomplishments, including her support of worker's rights. (http://www.zaziesf.com)
Zazie, opened in Cole Valley in 1992 by Chef Catherine Opiox, is now owned by Jennifer Bennett, who provides a warm and welcoming place to meet friends and enjoy a great meal. Jennifer has also turned this wonderful neighborhood restaurant into an award winning bistro and was recently awarded "Woman Entrepreneur of the Year - San Francisco" for many accomplishments, including her support of worker's rights. (http://www.zaziesf.com)
Napa Valley
PeJu Winery
For our first afternoon in wine country we stopped at the Peju Winery. Scott Neumann was the very entertaining wine educator in the tasting room pouring for us. Scott explained that Peju is now under the leadership of winemaker Sara Fowler (since 2006) and the vineyard has begun to regain recognition and win awards. And as with most of the vineyards we visited, much of their wine is sold through their tasting rooms and client list. (http://peju.com)
Dinner with the Robinson's
Thursday night was a very special evening. The IDC was invited to the home of John and Andrea Robinson for a great meal prepared by John, a tour of their vineyards and wine pouring out of their extensive wine cellar. Andrea Immer Robinson is an award-winning sommelier, wine educator and food and wine writer. Andrea is currently Dean of the Wine Studies at the French Culinary Institute where she graduated with honors from its professional culinary program as Master Sommelier and Chef, one of only 14 women in the world who have accomplished this level. In 2002 she was named the James Beard Foundation Wine and Spirits Professional of the Year. Both she and John left successful careers to build an incredible life around wines an food. Together they have formed JGR Productions where they have produced 20+ entertaining and informative food, wine an travel shows shot entirely on-location. Local Flavors airs on Delta airlines as well as the DVDs are sold in Borders Books and the Web. (www.andreawine.com)
Beyond the Label and Our Tour of Boutique Wines
Doug White is a third-generation wine country connoisseur, offering private and customized visits to some of Napa Valley's most exclusive producers and vintners in their private homes. and behind the scenes in their vineyards. We were picked up in by a chauffeur-driven limo and began our tour with a visit to Vinoce on Mount Veeder. (http://btlnv.com)
Vinoce Estates
Vinoce is a small, family-owned winery owned by Brian and Lori Nuss. For the last 28 years they have developed an intimate knowledge of growing Cabernet Sauvignon and Cabernet Franc on the rugged, hillside slopes of Mount Veeder. The Estate is made up of 2 distinct sections that stretch from 1600 vertical feet to over 2100 vertical feet. We had the opportunity to tour the vineyards (via a Landrover), and sit down for a lengthy dialogue with Lori and son Tyler over lunch provided on their deck overlooking the vineyards below. (http://www.vinoce.com)
Gargiulo Vineyards
From the heights of Mt Veeder to Oakville, an area known for its great winemakers such as Screaming Eagle, Harlan and Opus, and may we us add Gariulo Vineyards. This small, family-owned vineyard produces less than 4000 cases a year and has deep roots in Napa Valley. In the early 1980s, Jeff and Valerie Gargiulo vacationed in Napa Valley to visit with cousins, Barney and Belle Rhodes, commonly referred to as the "Duke and Duchess" of Napa. The Gargiulo's decided they would buy land and begin their own vineyard, committed to creating a world class Cabernet Sauvignon. From years spent farming, Jeff Gargiulo, knew that to grow the best grapes he needed to start with the very best land. They chose Oakville as it is considered to be among the preeminent places to grow Cabernet Sauvignon in the world, purchasing two Oakville vineyards, Money Road Ranch and 575 OVX. The very first vintage of Gargiulo Vineyards Cabernet Sauvignon was 1999, and since then Gargiulo has quietly taken its place among the most highly regarded Cabernet Sauvignons producers in Napa Valley.
The IDC spent an incredible afternoon with Aprile Gaugiulo, sitting at the out-door family table, under the trees, sipping wine and listening to the family's philosophy on wine making. The wine was incredible and Aprile was charming, and much wine was purchased. We taught her the IDC wave and Paul and Judy purchased a large part of her vineyards for drinking.
(http://www.gargiulovineyards.com)
The IDC spent an incredible afternoon with Aprile Gaugiulo, sitting at the out-door family table, under the trees, sipping wine and listening to the family's philosophy on wine making. The wine was incredible and Aprile was charming, and much wine was purchased. We taught her the IDC wave and Paul and Judy purchased a large part of her vineyards for drinking.
(http://www.gargiulovineyards.com)
Rudd Estates
After a short nap for most, a little exercise for others, we met again to tour Rudd Estates and to have a private dinner catered on the estate.
You hear of the science behind the wine making and of utilizing modern techniques to maximize the quality of wines, Rudd is the master. Matching the rootstock and varietal to the specific soil conditions, planting and harvesting in very small patterns and dropping off as much as half of their fruit to intensify and concentrate the flavor of the remaining grapes.
You hear of the science behind the wine making and of utilizing modern techniques to maximize the quality of wines, Rudd is the master. Matching the rootstock and varietal to the specific soil conditions, planting and harvesting in very small patterns and dropping off as much as half of their fruit to intensify and concentrate the flavor of the remaining grapes.
These micro picks are kept separate and fermented and stored in individual lots until they are ready to be blended. Harvesting is accomplished in the wee hours of the morning to ensure the heat does not effect the quality of the grape.
At Rudd they plant all five of the major Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot.
Fine wine must be properly aged in the correct environment to reach its potential. The constant cool temperature and consistent high humidity of underground caves provide an optimal environment for fine wine to develop to its full potential. Immediately after purchasing the winery in 1996, Rudd began expanding and enhancing the winery’s caves to a capacity today of 20,000 square feet. The 78,000 tons of stone and bedrock removed during construction were reused to build the stone walls surrounding the gardens and the property. Our host for the evening was Cameron Cervera. He was our guide as we walked the the vineyard and the gardens and kept the wine flowing throughout dinner,
Dinner in the formal dining room was a wonder vegan corn chowder, lamb, harvest salad of grains and vegetables harvested during the fall and a tart made from pears grown on the property. (www.ruddwines.com)
The French Laundry
On the IDC's first trip to Napa, they dined at The French Laundry, which at the time was not as famous as it has become today. It was only appropriate that for our Gala Dinner we go back to experience this incredible restaurant once again. Reservations for the night were made two months prior to our trip, as all reservations are.
Each day The French Laundry creates two Chef's Menus, one vegetarian. Both are nine course meal of incredible combinations and taste. Much of Judy's vegetarian dinner came from their gardens across the street from the restaurant - now that is fresh!
The Laundry was in walking distance of our hotel in Yontville so Alberto choose our wines for the evening with the assistance of Dennis Kelly, the head sommelier.
Our wines for the evening included:
Each day The French Laundry creates two Chef's Menus, one vegetarian. Both are nine course meal of incredible combinations and taste. Much of Judy's vegetarian dinner came from their gardens across the street from the restaurant - now that is fresh!
The Laundry was in walking distance of our hotel in Yontville so Alberto choose our wines for the evening with the assistance of Dennis Kelly, the head sommelier.
Our wines for the evening included:
- Jacques Selosse, Blanc De Blancs, "Exquise," Avize, Grand Cru MV
- Bollinger, Rose', "Grande Annee," 1999
- Zind-Humbrecht, Gewurztraminer, "Goldert," V.T., Grand Cru 200
- Staglin Family, Chardonnay, "Estate," Rutherford 2008
- Peter Michael, Chardonnay, "mon Plaisir, : Sonoma County 2004
- Chateau Lafleur, Pomerol, Bordeaux 1998
- Huet, Vouvray, "Cuvee Constance," Loire Valley, 2005