CWMag

La entrada España logra once medallas gran oro en los Frankfurt International Trophy se publicó primero en Revista del Vino.

La entrada España logra once medallas gran oro en los Frankfurt International Trophy se publicó primero en Revista del Vino.Leer másRevista del Vino

La entrada España logra once medallas gran oro en los Frankfurt International Trophy se publicó primero en Revista del Vino.

La entrada Eduardo Peña 2021: un blanco largo y complejo que se bebe con enorme placer se publicó primero en Revista del Vino.

La entrada Eduardo Peña 2021: un blanco largo y complejo que se bebe con enorme placer se publicó primero en Revista del Vino.Leer másRevista del Vino

La entrada Eduardo Peña 2021: un blanco largo y complejo que se bebe con enorme placer se publicó primero en Revista del Vino.

La entrada El miércoles, la Batalla del Vino de Haro se publicó primero en Revista del Vino.

La entrada El miércoles, la Batalla del Vino de Haro se publicó primero en Revista del Vino.Leer másRevista del Vino

La entrada El miércoles, la Batalla del Vino de Haro se publicó primero en Revista del Vino.

Pairing by analogy, contraposition, season or cultural factors. These are some of the most common food and wine pairing philosophies. Find out what they are and pick the parts that suit you

Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners

Andre Simon, French gourmet and writer

Welcome to the third and final part of my semi-serious guide to food and wine pairing. I wrote this series with the goal of helping you enhance the pleasure drawn from my two favourite ingredients. In case you missed my previous articles, here is a quick recap of my food and wine pairing series:

Part 1 : An introduction to food and wine pairing, highlighting the benefits of working on this marriage. I also outline some general principles to bear in mind when pairing food with winePart 2 : I lay out some guidelines which will help your food and wine pairings. This article is stuffed with examples to show these principles applied in practice Part 3 (this article) : I will outline a number of approaches (philosophies) to wine pairing taken by wine experts and connoisseurs

Different philosophies

In this article I will go through a few philosophies for matching food and wine. These philosophies are actually vague schools of thought which follow certain general empiric suggestions rather than precise rules. Once again, I would like to stress that there is no right or wrong approach. I will describe these food and wine philosophies purely for  illustrative purposes. I’m not suggesting you follow them. In fact, I don’t. But it is interesting to know of the existence and rationale behind these approaches.

If you want, you can take bits from each of the presented matching philosophies and incorporate them into your pairings. If you find something which resonates with your palate, I invite you to find out why a particular combination works – in terms of the structural elements of the wine and food and how each influences the other.

Without further ado, here are some of the most common food and wine pairing philosophies that you might encounter during your culinary adventures.

Analogy

According to this approach, food and wine pairings are based upon their similarities in taste, texture, aromaticity, sweetness or spiciness. For example, take a bold chardonnay with lobster in cream sauce. The butteriness and opulence in the lobster mirror similar flavours found in the rich chardonnay. For the same reason, earthy dishes are complemented by earthy wines. A mushroom and thyme chicken ragout can be paired with an earthy pinot noir. 

Another obvious example is pairing a savoury dish containing fruit with a fruity wine that echoes those primary aromas. Pork cutlets with dried apricots (one of my favourite meaty dishes… and absurdly easy to prepare!) are beautifully enhanced by a nice bottle of ripe chenin blanc or peachy riesling from a temperate region, or even a decadent Alsatian pinot gris. 

Fat food with powerful wines is another resounding example of the analogy pairing philosophy. However, such a matching is just a variant of the “bold with bold, and delicate with delicate” guideline I described in my previous article. Fatty or buttery foods naturally call for intense, rich, and concentrated wines. Robust meaty dishes with tannic reds. Sauternes with foie gras. Fortified sweet wines with intensely flavoured desserts… and the list goes on and on.

Contraposition

“Opposites attract” might be an old cliché, but in some cases the harmony of opposites is a source of great pleasure in matching. Pairing by contrasts can take place on different levels:

Salt vs sweet: Asian dishes seasoned with soy sauce – and therefore salty – can be beautifully matched with off-dry wines. Also, salty mature cheese (like stilton and blue cheese) is a real treat with a sweet wine such as Port or SauternesChilli vs sweet: Spicy or chilli dishes of African or Caribbean origin are splendidly accompanied by a fruity wine with some residual sugar. Try some off-dry riesling or pinot gris and rejoice! Bear in mind that the happy marriage here is in reality explained by how the chilli in food structurally affects the taste of wines (see my previous article)Salt vs acidity: saltiness in food is a great contrast to acidity in wine – that’s why smoked seafood with Champagne or pecorino cheese with Chianti are compelling combinationsFat vs fizzy: this interesting (and apparently unusual) matching takes place on the texture side. The marriage of the rich and full body of a fatty steak and the live crispiness of a sparkling wine can be really rewarding 

Pairing by analogy and/or contraposition is a good source of fun, but in a number of cases the effect is merely subjective. Some people might find the matching fascinating, others horrible. My advice is to try some of these combinations and ask your taste buds on which side they land.

Cultural factors

Tradition and regionality can spark excellent food and wine pairings. It’s long been said that regional dishes offer their best when paired with wines from the same region. This is particularly true in the Old World, in countries with a strong culinary tradition such as France, Italy, Spain or Portugal.

The list of these heavenly pairings is virtually infinite, including:

Tuscan pecorino cheese and ChiantiSpanish olives and Fino SherryLamb stew with red RiojaPortuguese Bacalhau (salted cod) and encruzadoDelicate grilled seafood and Provencal roseDense beef brasato with BaroloBuffalo mozzarella with falanghinaMortadella from Romagna and Lambrusco

The main reason to trust these matchings is that these countries over time have developed and fine-tuned their wine offerings to suit the local cuisine. Of course, there are some caveats. The same region can develop a wide range of dishes or wines (or both) therefore the local-with-local criteria may need refinement. Secondly, some cuisines have developed in places that lack strong viticultural traditions (most Asian countries fall into this category). Obviously in those circumstances, you are unlikely to get good results from the regional approach.

Seasonality

The time of the year and climatic factors can also influence food and wine matching. I find this is more likely to happen in either warmer countries or ones characterised by a higher seasonal excursion (where there are marked differences between seasons). For instance, in the summer few people in Italy could stand to drink a bold red while in the UK it is quite common.

The underlying idea of a season-based pairing is to balance the weather and the nature of consumed food with the weight and flavours of the wine.

Winter is generally cold; we need more warmth, richness and calories. We consume more red meat, hot soups, hard cheese, legumes. According to this pairing philosophy, in winter we should favour robust red wines. Wines with body and substance, a decent amount of alcohol, old more than youngIn spring we eat fresh vegetables, white meat and lighter food in general. We therefore need lighter wines as well – perfumed, young, with less alcoholSummer is the season for salads, raw vegetables, fresh cheese. We tend to have more fish or seafood, and occasionally raw meat. Food in general is simpler and more delicate and, if you follow a seasonal criteria, so should the wine. Light reds, perfumed white wines, dry or off-dry, are a good match. Fizziness is welcome in summer too – as you probably already know!In autumn it gets colder again. Common foods in this season include some vegetables, mushrooms and game. Red wines are preferable, young or old, with emphasis on structure, body and some spiciness to match autumn delicacies.

Looking at the classics

In wine literature, there are some pairings which are a classic for a reason. These matchings (such as oysters and Champagne or steak and cabernet sauvignon) are so engraved in our traditions that we consider them to be common knowledge. 

Classic matchings offer a great way to find cracking new food and wine pairings. Look at classical combinations and try to understand why they work so well. Consider the structural interactions. From there, you can find alternative wines which share the same characteristics as their classic counterparts.

Here are some examples:

Goat cheese and Sancerre: the pairing works well for a number of reasons. The tangy and rich creaminess of goat cheese match the intense aromatic profile of the Sancerre (sauvignon blanc from Loire). Goat cheese is quite high in acidity, so it needs a counterpart with an even higher acidity. Furthermore, the acidity of the wine cuts the fatness of the cheese perfectly. To sum up, Sancerre is a high acidic wine, unoaked, with pungent and tangy flavours, supported by a rich aromatic profile. Any other white with similar characteristics will generate a wonderful match; some examples include: New Zealand sauvignon, albarino from Rias Baixas (Spain), Vermentino di Gallura from Sardinia (Italy), Chablis, prosecco, or even crispy rosé from Provence. Oysters with Champagne: here’s another cliche. Fresh oysters, with no condiment other than a squeeze of lemon juice , taste fresh and sharp with a distinctive saltiness and discreet fattiness. Acidity plays a central role in the pairing. The shellfish has a soaring acidity. Any wine with a lower acidity will taste flabby. Hence Champagne is a great option. The famous French sparkling makes a great companion because of three main features which echo the oysters’ nature: crispy freshness, citrusy-driven profile and a characteristic minerality. Any other wine sharing the aforementioned elements would prove a valid alternative. Try a muscadet from Pays Nantais or Sancerre (both from Loire Valley), dry Tokaji (from Hungary) or a Picpoul de Pinet (from Languedoc)Blue cheese with Port: probably the most decadent of traditional pairings, it’s based on matching richness of flavours and texture. Port wines (especially Vintage Ports or Tawny Ports with indication of age) have concentrated flavours and a full body, essential conditions to withstand the intense creaminess and lush texture of blue cheeses (Stilton, Roquefort, Gorgonzola, etc.). Also, the pronounced saltiness of these cheeses is perfectly counterbalanced by a decisive sweetness of the Portuguese fortified wine. Other wines have similar features (intense flavours, full body, sweet). To mention just a few: Madeira (Portugal), Marsala (Sicily), Sauternes (Bordeaux), sweet Tokaji (Hungary), Banyuls (South of France), or picolit (Friuli)Cabernet sauvignon and steak: Wine-wise, the features of this classic pairing are: robust personality, high level of tannins and a similarity of flavours between the food and wine (black pepper, dried herbs, meaty flavours and smokiness). There are a number of reds with these attributes, which will prove a tasty alternative for your meaty dish: Chilean carmenere, a bold syrah/shiraz, Brunello di Montalcino, petite sirah (durif) or a powerful Southern France blend (based on grenache, syrah and mourvèdre)Olives and Fino Sherry: There are several styles of Sherry. Fino (and the similar Manzanilla) style is characterised by a fresh and dry profile, with defining aromas of acetaldehyde (tangy and iodine flavours) and citrus fruit. The pairing works well because of the intense aromaticity of the Fino and the cleansing mouthfeel you get every time you sip the wine. Also, the citrusy core of the wine complements the pungent and appetising personality of the olives. Other wines with similar features you might try include: Vin Jaune from Jura, a tart and lemony sauvignon blanc, or even some examples of Gin (yes, I know it’s not a wine… but it fits really well here!)

Afterthought

In this third and last part of my semi-serious guide to food and wine pairing I offered an overview of the most common matching philosophies. I’m not advocating you have to follow any of them (for what it matters, I don’t), but I believe it’s interesting to know they exist and understand the rationale behind each of them. 

Once again, there is no right or wrong approach here. My personal advice is to follow your intuition. However, I do believe there are some structural interactions between food and wine which might help you determine what wine is more suited to a particular dish or meal. 

Ultimately “de gustibus non disputandum est” – taste is subjective. The end goal of all of this blathering about food and wine matching is not academic. The purpose is your pleasure. Your pleasure is different from mine. I (and everyone else) can only offer advice and guidance. But at the end of the day only you can judge what pairing works for you.

Now that you have finished reading my series, the next step to finding your perfect food and wine matching is to experiment. Try some combinations and unleash your creativity. Consider my guide as a starting point – not the finishing line. The only limit is the number of wines out there (and there are so many of them)!

The post A semi-serious guide to food and wine pairing – Part 3: Philosophies appeared first on Wine And Other Stories.

Pairing by analogy, contraposition, season or cultural factors. These are some of the most common food and wine pairing philosophies. Find out what they are and pick the parts that suit you
The post A semi-serious guide to food and wine pairing – Part 3: Philosophies appeared first on Wine And Other Stories.Leer másWine And Other Stories

Pairing by analogy, contraposition, season or cultural factors. These are some of the most common food and wine pairing philosophies. Find out what they are and pick the parts that suit you
The post A semi-serious guide to food and wine pairing – Part 3: Philosophies appeared first on Wine And Other Stories.

In the third part of my ‘drinking under lockdown’ series I present two tasty wines from Maule Valley (Chile): a blend by Undurraga ‘Terroir Hunter’ and a chilean malbec by Altamana!

Although we remain in a world-wide pandemic, we have started to glimpse the light at the end of the tunnel. Of course, crowded tastings and wine trips are still not possible. However, in some places, tasting rooms are quietly reopening and a number of countries are relaxing their lockdown measures.

While I hope my cautious optimism is not misplaced, I have been enjoying some wonderful wines at home. As I wrote previously on Wine and Other Stories, the advantages of a slow paced, intimate consumption should not be overlooked. 

This is the third part of my drinking under lookdown series (read the first and the second parts to find out more) where I share with my readers some of the best wines I drank under lockdown. In this article, we head to the Maule Valley, in Chile – the birthplace of the two wines I will be presenting: Undurraga T.H. ‘Terroir Hunter’ Rarities Cauquenes (Garnacha – Carinena – Monastrell) and Altamana Grande Reserve Malbec.

Chile: a New World wine country with an Old World soul

In the past few weeks, I have found myself drinking a lot of Chilean wines. You might be tempted to associate Chile with the inexpensive reds stacked in a supermarket shelf. But don’t be fooled: Chile does produce exquisite bottles at affordable prices – especially in the £15 – £35 price bracket. 

A unique wine country on its own, Chile belongs to the New World, but one may say it retains an Old World soul. Spanish and French winemakers have deeply shaped the wines produced in this long-and-narrow South American nation. Most Chilean wines are fruity and ripe. However, the savoury and spicy flavours often found in Chilean wines are testimonies of a clear European influence.

Where the wines are from: the Maule Valley

The wines in this article are from Maule Valley, a district located in the southernmost part of the Central Valley, the largest and most renowned wine region in Chile. The Central Valley lies between two mountains ranges: the Andes on the west and the lower Coastal Mountains on the east side. 

Generally, the climate in Chile is warm and Mediterranean. However, the Maule Valley stretches on the south of the Central Valley. From the Chilean Capital, Santiago, it would take you a four-hour drive to reach Talca, Maule’s main city. Being so south, the Maule Valley experiences a colder climate than the rest of the Central Valley. While summers are warm, the winters are generally cool and rainy. Also, the region features a marked diurnal excursion (the difference in temperature between day and night is pronounced). 

These peculiar climatic factors influence the wine’s style (as I explained in this article). Maule Valley’s wines exhibit freshness and a good acidity, while preserving ripeness and concentration. 

With regard to grape varieties, the Maule Valley was historically famous for bulk table wine, especially from the workhorse grape pais. Thankfully things are changing. The resourceful Chilean winemakers are planting more and more international varieties, such as cabernet sauvignon, carmenere and merlot. However, probably the best hidden secret of the Maule Valley is its wonderful carignan. The best wines from this grape are made from old vines which are dry farmed (no artificial irrigation) and tended with care.

After this brief introduction to the Maule Valley, I think we are ready to delve into the details of the two wines… Enjoy!

Undurraga T.H. ‘Terroir Hunter’ Rarities Cauquenes (Garnacha – Carinena – Monastrell) 2013

This powerful yet elegant blend comes from Cauquenes, the south-east district of the Maule region. As stated in Undurraga’s official website: “The T.H. project seeks to deliver wines of origin which are different, innovative, rare and unique, with a strong character that fully expresses their origin and the authenticity of the place”. In this wine they clearly found what they were looking for!

Altamana Grande Reserve Malbec 2018

If you believe that the only good South American malbec comes from Argentina, you’ll change your mind after trying this specimen! Admittedly, this was my first malbec from the Maule Valley. Therefore, I can’t say whether Altamana’s style is a reflection of the common Maule malbec characteristics.

What I can say is that this malbec shares the black fruit aromas of its Argentinian counterparts but is more savoury and spicy. Definitely worth trying if you are looking for something off the beaten track. Bonus point: the wine is very affordable for its quality!

I hope you enjoyed my introduction to these two flavoursome red wines. On wine-seacher.com, both wines are easily available. If you fancy sipping something from Chile, I believe either of them will be a great choice. Let me know your thoughts if you have the chance to try them. Salute!

The post Drinking under lockdown – Two reds from Maule Valley, Chile appeared first on Wine And Other Stories.

In the third part of my ‘drinking under lockdown’ series I present two tasty wines from Maule Valley (Chile): a blend by Undurraga ‘Terroir Hunter’ and a chilean malbec by Altamana!
The post Drinking under lockdown – Two reds from Maule Valley, Chile appeared first on Wine And Other Stories.Leer másWine And Other Stories

In the third part of my ‘drinking under lockdown’ series I present two tasty wines from Maule Valley (Chile): a blend by Undurraga ‘Terroir Hunter’ and a chilean malbec by Altamana!
The post Drinking under lockdown – Two reds from Maule Valley, Chile appeared first on Wine And Other Stories.

Rosé are just as diverse as red or white wines. In this article, I discuss two great rosé: Contino Rioja Rosado by CVNE and “Il Mio” Malvasia Rosa by Camillo Donati

Exactly a year ago, I published “Five rosé from Puglia that you should try”. I wanted to spread the news of some excellent rosati wines that originate from my homeland. Today, I stay true to the summery pink beverage (an appreciation that really deserves to go beyond the warmest months of the year) by writing about two more great rosé in my Drinking under lockdown series.

In the Summer of 2019, the world was in a very different place to what we see now. No-one could have imagined that in less than a year there would be such a tornado of changes on a world-wide scale. In 2019, “pandemic” was a word seen only in dystopian movies. It was uncommon to see folks wearing masks and people weren’t afraid to be physically close to each other. You could travel freely without checking the disease statistics of an intended destination. 

Despite all the recent changes we have faced, some things remain the same. One such constant is our love for wine. I don’t know about you, but I personally find that thought reassuring.

In this article, I will be presenting two exceptional rosé wines: Contino Rioja Rosado by CVNE and “Il Mio” Malvasia Rosa by Camillo Donati. Without further ado, let’s delve into the details of these two fantastic specimens.

Contino Rioja Rosado by CVNE

Rioja is probably the most famous Spanish wine region. In 1991, Denominación de Origen Calificada (DOCa) Rioja became an official appellation. Located on both sides of the Ebro River, Rioja stretches over five hundred square kilometres in north central Spain.  

In terms of wine grapes, Rioja’s plantings are dominated by black varieties. Tempranillo is the most widespread cultivar, with garnacha (grenache), mazuelo (carignan) and graciano usually playing a supporting role in the blend. 

Even though red is the most common colour for Rioja wines, the region also produces some fabulous whites (mostly from the viura grape) and rosé (from the same grapes used for reds). Rioja Rosado (rosé) wines are produced in a wide range of styles. From light and fresh (with no wood involved), to more nutty and complex examples – usually involving ageing in American oak. Contino Rosado belongs to the second group.

Contino Rosado is one of the best Spanish rosé I have tried. It’s a wine of superb elegance and balance. Despite being blessed with substance and weight, Contino Rosado is not heavy thanks to a piercing high acidity. More than half of the blend (55%) is made up of graciano, arguably the noblest of the Rioja grapes. Apart from the winemaker’s obvious skills, the prominent use of graciano in the blend confers this rosé class and character. 

“Il Mio” Malvasia Rosa by Camillo Donati.

The second wine of my article is another rosé, albeit one of a totally different style! “Il Mio” Malvasia Rosa comes from the Emilia-Romagna region of north Italy. You might know this district for its signature Lambrusco wines (which are unjustly underrated). However, the regional wine scene is more varied. For example, it includes wines produced from a grape called malvasia di candia. “Il Mio” Malvasia Rosa is one of them. 

In the wine world, the term “malvasia” encompasses a wide range of grape varieties, often unrelated to one another. Some varieties are black skinned, others are white skinned. Malvasia di candia belongs to the latter category. The grape is thought to be of Greek origin and it’s widespread in Central (Molise, Lazio) and Northern (Oltrepò Pavese, Piacenza, Parma) Italy. 

If I had to describe Camillo Donati‘s “Il Mio” Malvasia Rosa in one word, it would be funny. This is a jovial and unpretentious wine. I bet a sip of it will cheer up even the most grumpy of wine lovers. Its frothy sparkles invite the drinker to relax and have a laugh with friends. At least that’s what I felt when I had this wine. Or perhaps I drank too much then?

Afterthoughts

I hope you enjoyed the rosé I presented in this episode of drinking under lockdown. These two wines demonstrate how versatile and different rosé can be. Trust me, like red and white wines, there is rose for every palate and occasion. You just have to look for it…

The post Drinking under lockdown – Two rosé from Rioja and Emilia-Romagna appeared first on Wine And Other Stories.

Rosé are just as diverse as red or white wines. In this article, I discuss two great rosé: Contino Rioja Rosado by CVNE and “Il Mio” Malvasia Rosa by Camillo Donati
The post Drinking under lockdown – Two rosé from Rioja and Emilia-Romagna appeared first on Wine And Other Stories.Leer másWine And Other Stories

Rosé are just as diverse as red or white wines. In this article, I discuss two great rosé: Contino Rioja Rosado by CVNE and “Il Mio” Malvasia Rosa by Camillo Donati
The post Drinking under lockdown – Two rosé from Rioja and Emilia-Romagna appeared first on Wine And Other Stories.

Beringer Vineyard

Napa Valley Wine Tasting Index

Planning trip to the Napa Valley? Be sure to include wine tasting fees in your expenses. Realize that wine tasting fees will take a big chunk out of your budget.

For 2022 we’ve seen a significant increase for travelers to sit down and taste wine at a winery. Many wineries are offering lavish types of wine tasting experiences beyond a basic tasting of four or five wines. Wineries find that a wine and food pairing menu, vineyards walks, and tours attract more tourists and is more profitable. One significant change since COVID is that most wineries require a reservation. Drop-in visits are no longer the norm.  

We list the tasting fees for ten wineries along Highway 29 in the Napa Valley. For purposes of the index, we are listing the price of an entry-level tasting.

Napa Valley Tasting Room Index 2022

These wine tasting fees represent the entry-level wine tasting.

Alpha Omega – $75 – Two whites and two redsBeaulieu Vineyards –  $55 – Five vintages of Cabernet SauvignonBeringer Wines – $45 for five winesGrgich Hills – $60 for five winesLouis Martini – $55 for three winesPeju Province – $50 for five winesPestoni Family Estate Winery – $40 for four winesRobert Mondavi –  $65 – Seated, one-hour tastingSequoia Grove – $40 – for four winesWhitehall Lane – $56 – for four wines

Back in 2020, just before the start of the Pandemic, the average tasting fee for a basic tasting for this set of wineries was $32.50. Today, the average is $54 per person. We are providing links to each winery. Tasting fees and tasting procedures are in a fluid state.  Be sure to book your tasting reservations long before your trip to the Napa Valley.  

Important Napa Valley Articles

Napa Valley Planning GuideTop Tips for a Successful Napa Valley GetawayTasting Room EtiquetteWhat is the Difference Between the Napa Valley and Sonoma

The post How Much to Wine Taste in Napa Valley 2022 appeared first on Wine Country Getaways.

Napa Valley Wine Tasting Index Planning trip to the Napa Valley? Be sure to include wine tasting fees in your expenses. Realize that wine tasting fees will take a big chunk out of your budget. For 2022 we’ve seen a significant increase for travelers to sit down and taste wine at a winery. Many wineries
The post How Much to Wine Taste in Napa Valley 2022 appeared first on Wine Country Getaways.Leer másWine Country Getaways

Napa Valley Wine Tasting Index Planning trip to the Napa Valley? Be sure to include wine tasting fees in your expenses. Realize that wine tasting fees will take a big chunk out of your budget. For 2022 we’ve seen a significant increase for travelers to sit down and taste wine at a winery. Many wineries
The post How Much to Wine Taste in Napa Valley 2022 appeared first on Wine Country Getaways.

A visit to Ridge Monte Bello

The Ridge Winery address is 17100 Montebello Road, Cupertino. One might think the winery and tasting room sit in the middle of Silicon Valley. Or one may think the winery is a neighbor of Apple Computer. Such is not the case. Ridge Monte Bello is far from the high-tech world, as it sits atop Monte Bello at an elevation of 2400 feet. What a view at the top and that is just the beginning.

Ridge Vineyards Monte Bello is one of California’s most esteemed wineries. Ridge’s Cabernet Sauvignon wine was one of the California wines entered in the “Judgement of Paris” competition in 1976. The tasting was reenacted in 2006 and 2015 with California vs. Bordeaux’s same wines. While the Ridge wine was not the top selection in 1976, it was the best in the next two taste-offs. Paul Draper, the winemaker for 48 years, is one of the most respected winemakers worldwide. Paul is retired now but remains as Chairman of the Board. 

There are two Ridge Vineyards locations. Ridge Vineyards Monte Bello is the original winery (1959), and is in the Santa Cruz Mountain AVA. Ridge Lytton Springs (1991) is near Healdsburg in Sonoma County and resides in the Dry Creek Valley. Monte Bello specializes in Bordeaux varieties, but Lytton Springs is all about Zinfandel. We visited Ridge Monte Bello last week. We love the ride from Highway 280 in Cupertino up Monte Bello Road. It is a three-mile ride to the Ridge mountaintop location. One would hardly guess that there would be a winery nestled high above the Silicon Valley in this high-tech region.

The views are spectacular. On a clear day, views of San Francisco, the East Bay, and the Silicon Valley are breathtaking. But watch out for cyclists on the narrow, windy road to the top. Cyclists cherish the workout and, better yet, the exhilarating ride down the mountain. Ridge Monte Bello requires reservations. See visiting details for reservations and tasting fees.

Cabernet Sauvignon Estate

There is something special in the terroir at Monte Bello. The high altitude brings a vast difference in temperatures. Nighttime temps drop dramatically at this altitude. The soil is limestone, adding a touch of minerality to the wines. And, what can we say about Cabernet old vines and the intensity of flavors they produce? Year after year, Monte Bello Cabernet Sauvignon is one of the most prestigious Cabs produced anywhere globally. Check out the 2107 Cabernet Sauvignon Estate from Monte Bello.

Another reason to love Ridge is the philosophy of the winery. The original owners, four Stanford engineers, purchased the old property and released their first vintage in 1962. They wanted to grow the grapes with as little harm to the environment as possible. Today, the new owners, a Japanese pharmaceutical company, carry on that philosophy. The vineyards are dry-farmed, and the vines are organically certified. Most of the staff is full-time, and some even live on the property. Now, that’s loyalty to your employees.

In recent years, Ridge has increased its lineup of wines. The vineyard manager and his team scout California for outstanding vineyards. Once Ridge finds a great vineyard, they purchase grapes, and from there come great wines!

More on Santa Cruz Mountain wineries

Santa Cruz Mountain wine countryHiking in the Santa Cruz wine countryRedwoods and Santa Cruz wine country

The post Far From the Madding Crowds appeared first on Wine Country Getaways.

A visit to Ridge Monte Bello The Ridge Winery address is 17100 Montebello Road, Cupertino. One might think the winery and tasting room sit in the middle of Silicon Valley. Or one may think the winery is a neighbor of Apple Computer. Such is not the case. Ridge Monte Bello is far from the high-tech
The post Far From the Madding Crowds appeared first on Wine Country Getaways.Leer másWine Country Getaways

A visit to Ridge Monte Bello The Ridge Winery address is 17100 Montebello Road, Cupertino. One might think the winery and tasting room sit in the middle of Silicon Valley. Or one may think the winery is a neighbor of Apple Computer. Such is not the case. Ridge Monte Bello is far from the high-tech
The post Far From the Madding Crowds appeared first on Wine Country Getaways.

Napa Valley on a Budget – It can be done

The recent announcement by Heitz Cellars of their $1000-per-person wine tasting experience, and the recent opening of Napa’s Stanly Ranch ($1000-a-night rooms), triggered a bevy of news reports on the high cost of visiting the Napa Valley. Lettie Teague wrote in the Wall Street Journal: “Who can afford Napa Now, not this Columnist.” The article brought somewhat of a rebuttal from S.F. Chronicle wine writer Esther Mobley, “Yes, Napa’s expensive. But you can still visit on a budget.” Both online newspapers require a subscription, so you may not be able to read these articles. No worries, because we have our own take about visiting the Napa Valley on budget. We have been visiting the Napa Valley much longer than the above wine journalists. Our first trip to the Napa Valley was in 1967.

Sadly, we must report that visiting Napa Valley wineries is not as much fun as it used to be. We can’t afford to purchase most of the wine, and the tasting fees are very high compared to other wine regions. We also feel a little uncomfortable with what is now the norm, the appointment-only tasting format. We get too much wine speak and not enough casual conversation with other visitors.

We have been keeping track of what it costs to taste wine in the Napa Valley for several years. We track ten wineries and list the price for the lowest level of a wine-tasting experience. The average price in 2020 was $32.50 per person; now, in 2022, it is $54 per person. Take a look at the list and start your research on which wineries might fit your wine-tasting budget.

Beringer has a one-hour tasting experience for $45 per person, The Legacy Tasting. “Choose five wines from our current collection of these limited released wines available only here at the winery. Each of the wines showcase a vineyard, variety, or growing region. After their experience, guests can enjoy a walk around the beautiful gardens and estate.” There is also a $30 self-tour experience that includes the historic caves and a glass of wine. The Rhine House is a lovely structure dating back to 1883. See more here.

There is no getting around the high tasting fees. If you are on a budget, it means fewer wineries to visit. Choose wisely. You can save on fees if you visit a tasting room in the towns, but it is more fun and educational to visit a working winery. When your tasting is done at a winery, ask if you can see the cellar and barrel room and take a walk in the vineyards. You might get the nod!

See the 2022 Wine Tasting Fee Index
See how we save money in the Napa Valley

The post Napa Valley on a Budget? appeared first on Wine Country Getaways.

Napa Valley on a Budget – It can be done The recent announcement by Heitz Cellars of their $1000-per-person wine tasting experience, and the recent opening of Napa’s Stanly Ranch ($1000-a-night rooms), triggered a bevy of news reports on the high cost of visiting the Napa Valley. Lettie Teague wrote in the Wall Street Journal:
The post Napa Valley on a Budget? appeared first on Wine Country Getaways.Leer másWine Country Getaways

Napa Valley on a Budget – It can be done The recent announcement by Heitz Cellars of their $1000-per-person wine tasting experience, and the recent opening of Napa’s Stanly Ranch ($1000-a-night rooms), triggered a bevy of news reports on the high cost of visiting the Napa Valley. Lettie Teague wrote in the Wall Street Journal:
The post Napa Valley on a Budget? appeared first on Wine Country Getaways.