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My Own Judgement of Paris - 40th Anniversary

5/25/2016

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The Paris Wine Tasting of 1976, also known as the "Judgement of Paris," really changed the wine world's perception of California wine. Recently we embarked with some friends on a "passport" tasting that was offered from five of the California wineries represented at the Judgement of Paris. I typically don't do these type of events but I found myself relaxing in the environs and getting to know these wineries' offerings better. In the end, it was great to experience the wines on premises and in their environment. Here are my thoughts on the wines from each of the wineries we visited:
  1. Freemark Abbey >Wow! I am in love all over again. I feel like this winery gets no attention for the quality of their understated and elegant wines. There was not a wine that we did not like. It was more a matter of which which one we liked better. Even though this winery is owned by Jackson Family Wines, out of the the 60,000 case production, 45,000 are the wines you might see at Costco and the like. I was pleased to hear that they have their vineyard designations and special blends producing some of their best wines at extremely low production levels. My favorites were the 2011 Sycamore Vineyard Cabernet and the 2012 Cabernet Bosché.
  2. Spring Mountain Vineyards > By far the best ambiance of all the wineries we visited. From the view to the tasting room it was unforgettable. I could pass on the whites from here. Some of the reds were solid and in balance (I bought a magnum of the 08 cab). The Elivette (their reserve) was way too big and fruit forward for my liking. When it gets to that point, just give me a beer. My favorite was the 2004 Cabernet Sauvignon.
  3. Chateau Montelena > Nothing disappointed here except for our small enclosed tasting room. Other than that, our host  and the wines all were brilliant. I was quite impressed with ALL their wines but really loved the 2009 Chardonnay and the 2007 Montelena Estate Cabernet Sauvignon. Interesting to note that of their 50,000 case production 80% goes to club memberships. Good for them!
  4. Stag's Leap Wine Cellars > Incredible low-profile tasting room where the vineyard is the focus. We only tasted 4 wines here but all were seductive and empowered in their own way. I was blown away by their Chardonnay for the complexity relative to the price point. The 2013 Cabs--one each from Fay, S.L.V., and Cask 23--were incredibly different. If I had to pick a favorite it would be Cask 23 ($260 a bottle) but I don't think it is worth double the price of Fay or S.L.V. ($135 a bottle). If it came down to choosing which to add to my cellar, it would have to be the S.L.V.--the earthiness resonated more with my palate. The production level is at 100,000 cases but 75% is the Artemis Cabernet ($60 a bottle) that you would find at Costco and other retailers. The remaining production is split between their other wines which are primarily sold to club members.
  5. Clos du Val > How do I say this gently...I was disappointed. The only wine I found remotely interesting was the 2012 Petit Verdot but at $50 a bottle there wasn't a great value there. Also, the casual manner and the herds of people also added to the disappointment. And to further add ... boy this is not going gentle at all ... what were they thinking of putting the parking lot RIGHT NEXT to the tasting cabanas?!!

So here are my overall rankings......
  • White Wine Rankings:
  1. Stag's Leap Wine Cellars 2014 Chardonnay, Arcadia Vineyard
  2. Chateau Montelena 2009 Chardonnay Napa Valley
  3. Spring Mountain 2013  Chardonnay (a distant 3rd)
  4. Clos du Val 2014 Three Grace White North Coast (a distant 4th)
  5. Freemark Abbey - we didn't taste any but would gladly put it 3rd.

  • Red Wine Rankings:
  1. Chateau Montelena 2007 Estate Cabernet Sauvignon
  2. Stag's Leap Wine Cellars 2013 S.L.V. Cabernet Sauvignon
  3. Freemark Abbey 2011 Sycamore Vineyard Cabernet (best value at $100 a bottle)
  4. Spring Mountain 2004 Cabernet Sauvignon
  5. Clos du Val 2012 Petit Verdot

  • Best Ambience
  1. ​Spring Mountain Vineyards
  2. Stag's Leap Wine Cellars
  3. Freemark Abbey (they were under construction but had a a private deck and wasn't crowded)
  4. Chateau Montelena
  5. Clos du Val

  • Best Service
  1. ​Stag's Leap Wine Cellars
  2. Freemark Abbey
  3. Chateau Montelena (a VERY close second, our host Vincent was excellent, the problem was the front of house)
  4. Spring Mountain Vineyards
  5. Clos du Val
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Discovering Good Eats in Los Angeles 

5/19/2016

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For the last six months we have found ourselves down in Los Angeles many times and finally discovering the good food that can be found down in LA-LA land. LA is much different culinarily speaking then I remember from many years back (or maybe we just never found what was good).  

Top three things great about food in LA: 
  1. Absolutely hands down best Korean food E-V-E-R. WOW!
  2. They don’t have the healthcare tax for restaurant workers so eating out is slightly less expensive compared to San Francisco.
  3. They have the institutions like “Pinks Hot Dogs” but also have new places that are putting LA on the food map like “Gjelina”
Top three things not great about the food scene in LA
  1. They have made great strides in interesting food offerings but really need to work on wine selections and better service. Finding a huge difference in how well trained staffs are and the causal tone. They take casual to a whole new level… not good in my opinion
  2. They don’t have the healthcare tax for restaurant workers.
  3. You have to drive everywhere for a long time. Google maps is incredible in its navigation and helps tackle this 100lb gorilla. We are so spoiled here in San Francisco

We are looking forward to enjoying more great eats in LA. If you have a favorite AND has a great wine selections let me know.
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The triple "S" Threat - Sausage, Schnitzel and Superbowl

2/9/2016

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Super Bowl is a day for gathering and watching a good matchup, laughing at new commercials and of course... it is all about the food and wine. This year a good friend dropped by to see us for the day's festivities. Of course, it helped that he is a chef and he wanted to show my hubby how to make sausage. And so we did!!
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Star Wars Character / Wine Pairings

12/16/2015

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Wine is not the only thing I am passionate about… STAR WARS!!! Do you have your tickets already? My overactive mind worked up these pairings of the characters & type of wine. What are your thoughts?
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* Special note: Thank you David Netzer for the excellent call on the R2-D2 pairing. Much better than my French Viognier.
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My Garbage Exposed - Zéro Déchet (zero waste)

11/30/2015

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San Francisco is a hotbed of culture, talent, technology, startups and happens to have an exceptional garbage program through Recology. During the summer I was asked to be a part of a segment for French TV, BFMTV in preparation for the COP21. They asked to see how a typical home in San Francisco recycles, composts and how very little garbage we have.

Here is the link to see the segment (there is a commercial in the beginning):

http://www.bfmtv.com/mediaplayer/video/san-francisco-la-ville-pionniere-du-zero-dechet-690899.html

The segment was broadcast in France just before all the horrific happenings in Paris. Guillaume, the journalist, who came to our home was impacted by the shooting as he lives in the neighborhood that was targeted. He is saddened by the events but even more so since the environmental issues are having to take a backseat to the terrorism issues. Hopefully the COP21 will be a success for all the countries involved.
​
Our family was happy to share our home with the journalists that came and was happy to serve them some locally sourced food and a small piece of life in San Francisco. Currently Recology (SF waste management) is about at 80% and is working towards zero waste (no landfills). For more information on the program visit: http://www.recology.com

Cheers to Paris and Cheers to a successful COP21 and zero déchet!
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Great Books & Entertaining Ideas for Your Next Book Club

10/14/2015

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I am in two book clubs but yet still read many more books than that in a month. How you ask with a busy schedule? The secret is audiobooks. Everytime I exercise I am listening to a book. Three of my recent reads would be fantastic for a book club for they not only have great content to discuss but lend themselves to some terrific entertaining themes.


Circling the Sun by Paula McLain
This is by far the best book I have read this year. If you loved “The Paris Wife” then you will love this book. In an NPR interview she said, “It is my fate to illuminate the lives of these one-of-a-kind notable women that have been somehow forgotten by history.” Inspiration is coming from safaris and Champagne!
  • Appetizer and Wine: Maize Fritters with Aioli served with Champagne or Sparkling Wine.
  • Main Course and Wine: Sous-Vide Venison with a Radford Dale Syrah from South Africa
  • Music: Angélique Kidjo or Afro Funk or Jazz from the 20’3 and 30’s
  • Decorating: Earth tones, burlap, make a trip to Cost Plus and scatter little statues and corn.

The Little Paris Bookshop by Nina George, translated by Simon Pare
A charming book with heartfelt sentiment all with the backdrop of Paris and Southern France. Monsieur Perdu doles out books like a doctor to a patient. The books are medicine for what ails a particular person. I feel the same way about wine. When I consult people for wine choices I not only ask what food is being served I ask about what mood they are trying to establish.
  • Mussels and Pommes Frites with either a Sancerre or a Rosé
  • Music: Paris Combo, Pink Martinis and Madeleine Peyroux would be perfect!
  • Decorating: Don’t do the pink and black thing. Be more authentic and go for found objects. I found this website that had the right idea http://www.bellenza.com/wedding-ideas/decorate/fabulous-feature-a-french-inspired-table-setting.html

Kitchens of the Great Midwest by J. Ryan Stradal
I am almost finished reading this book and find it highly entertaining and reflective of today’s food obsessed lifestyles. I burst out laughing at a few points. If you are into food and wine this is a must read.
  • Appetizer and Wine: Try a little goat cheese with jalapeño jelly with a California Sauvignon Blanc.
  • Main Course: a Caesar Salad, Succotash and venison (again!) serve with a California Chardonnay or California Cabernet Sauvignon. Of course, the wine must be from small producers and know where and what type of seeds were used in making the Succotash. Don't forget peanut butter bars for dessert!
  • Music: I would do classic rock. You really could play almost anything but I think the heart of the book is Americana.
  • Decorating: I say keep it simple and nothing pretentious. Use your everyday dishes and glasses with simple white flowers and greenery. Or use beautiful produce to decorate your table top.
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What is all the fuss about Sous-Vide?

3/24/2015

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At Christmas my hubby came through with my 2nd favorite present (Favorite present of all times was a DVD of Babette’s Feast) of all times… a sous-vide immersion circulator. I had been wanting one for a few years but the price was ridiculous. But now that the price had come down a good friend led Joe straight to the path of success.

I posted a few pics on my personal FB page and when I ran into people everyone asked, “What is sous-vide? What is that contraption?”. Of course, one of my witty friends Scott thought it was some sort of marital aid and wondered what Joe was doing with his spare time but that is the farthest thing any truth there is. Sous-vide is a method of cooking food sealed in airtight plastic bags and then submerged in a temperature-controlled water bath.

The are a myriad of reasons why you should embrace this cooking:

  • take a cheap cut of meat and turn it into filet mignon… tender is an understatement
  • Great for entertaining > cook your food ahead of time and just need to grill/saute/ broil to bring up to temperature and serve. Great for a dinner party of 8 or grilling chicken for 60 people
  • Perfectly cooked meat, fish, poultry EVERY TIME. Seriously. For the home cook perfection is now available to you.
  • Food Safety > Kills potential pathogens
  • Precise temperature control and uniformity of temperature. No dryness at the edges and rare centers.

The slide show I have attached is how you go about the process. Below are the links if you want to buy a setup. Trust me… you will not regret it. Just invite me over for dinner!


The immersion circulator: http://anovaculinary.com/products/anova
Vacuum Sealer: http://www.amazon.com/FoodSaver-GameSaver-Deluxe-Vacuum-Sealing/dp/B0018...
App (so you know how long to cook things): https://www.polyscienceculinary.com/sousvide-toolbox-iphone.php



There are a ton of recipes online that will help you get the hang of it.

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Holiday Gluttony - 6 courses, 54 wineglasses, 14 bottles, 9 people, 6 loads for the dishwasher

1/27/2015

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We were so blessed to have a fantastic holiday season socializing with our loved ones, but it continued into the new year as there simply wasn’t enough time to get ALL the partying in. I offered to host (cleaning, location, and cooking only) a wine dinner with my friends and wine colleagues who ship my wines to you all year long. I thought, “Let’s go out with a bang!” And that's just what we did.

The Menu:

Course One
  • NV and 1995 Pascal Doquet Champage
  • Crab Beignets
  • Salumi and Rillettes from Fatted Calf
  • Notes: The NV was welcoming and bright and crisp. The '95's minerality was expansive and embracing. Both were amazing with the crab.

Course Two
  • 2012 Château Carbonnieux Pessac Leognan Blanc and
  • 1992 Domaine de Chevalier Pessac-Leognan Blanc
  • Alaskan Cod with Classic Beurre Blanc
  • Notes: Both wines worked with the fish and sauce extremely well, but the age of '92 became this elegant voice of reason, resonating like a soprano. There was no way to ask her to be quiet.

Course Three
  • 2012 Claudie Jobard Rully Rouge La Chaume
  • Braised Endive Wrapped in Black Forest Ham with Béchamel Sauce and Gruyere Cheese
  • Notes: This course was an attempt to be lighter.. ha! The youth of the Burgundy played nicely with the gruyere and béchamel and ham. We all want to retry with a beaujolais.

Course Four
  • 2010, 2011, 2012 Domaine Pichat Cote-Rotie Les Grandes Places
  • 72-Hour Sous Vide Beef Short Ribs
  • Notes: 72 hours in a sous vide then sprinkle a little fleur de sel atop and voilà. Lots of happiness in your mouth. As for the wines...at first I fell in love with the ’11 with its flirting nature. Then as that flirty-ness grew old, I went to the ’10, and then the ’12 opened up and I was in love all over again.

Course Five
  • 2004 Albert Belle Hermitage
  • 1989 Domaine Chave Hermitage
  • Cheese Course and the Amazing Chocolate “Crack”ers from Goody Goodie
  • Notes: Show stealer… '89 Chave Hermitage. Almost didn’t even want to speak. This is what aging wine is all about. The richness and age told a story in your mouth. Wisdom showered down upon our palates.

Course Six
  • 1975 Chateau Coutet Sauternes (Barsac)
  • Candied Kumquats atop Pastry with a Yogurt Sauce and Nuts (Goody Goodie)
  • Notes: Perfect dessert to an astounding Sauterne. Rich and honeyed but never goes over the edge of sweetness.

6 courses, 54 wineglasses, 14 bottles, 9 people, 6 loads for the dishwasher.

In the end, it was a glorious evening with some beautiful human beings! Ok… now it is time to start the diet.

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Cheers! - Being prepared for your Christmas Toast

12/18/2014

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When we sit down for our Christmas dinner we always start with a prayer and blessing our loved ones who are with us and who have passed and blessing baby Jesus (not in a Will Ferrel way either). Then we toast. This year I failed miserably at being prepared. Some people might overlook the toast and think it not important but I love the pomp and circumstance of it all. It invites people in no matter what faith you might practice to start the meal… a special meal… as special as the people that are at your table. It is one childhood memory that I love for I was able to drink a little sparkling cider or wine out of an “adult” glass. With a little research here are a few I might offer:

  • I know I've wished you this before But every year I wish it more, A Merry Christmas.
  • May we all be blessed with love from one, friendship from many and goodwill from all.
  • Here’s to Christmas, the season which requires Fowl murder to promote peace and good will.
  • Success to our hopes and enjoyment to our wishes.
  • May you have warmth in your igloo, oil in your lamp, and peace in your heart.
  • Joy to the world-and especially to you.
  • Give me the nymph who no beauty can boast,
    But health and good humor to make me my toast.
  • "Heap on more wood!-the wind is chill
    But let it whistle as it will,
    We'll keep our Christmas merry still."
    -Sir Walter Scott
or better yet…..
  • Dear 8 pounds 6 ounces... new born infant jesus, don't even know a word yet. 
    - Ricky Bobby in Talladega Nights
So light the candles, fill the glasses, say a prayer and offer up a toast. Merry Christmas everyone.

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Wine-Thanksgiving

11/25/2014

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Yes I am grateful for many things but let’s focus on Wine -Thanksgiving.

1) Thankful for the fact that many Americans fear Riesling. As a purveyor of fine wines this has been frustrating but at Thanksgiving I relish it for it means great deals for me. Rieslings can be the perfect pairing to many thanksgiving dishes. Its clean flavors and piercing acidity can cut through the weight of many t-day dishes.

2) Thankful for the many small winemakers around the world for being the true artisans they are. No way to fake it to make it in this arena.

3) Thankful for the awareness and education of wine to the populace. I remember back in 1997 nobody had really heard of a sommelier or knew what body or acid meant when it came to wine. Today, almost everyone I come in contact with has a base level of knowledge or wants to learn. I no longer speak a foreign language!

4) Thankful for having Wine Unleashed for 10 years and The Wine Wheel for 17 years and sold almost 3/4 of a million of those wheels. And VERY thankful for my partners in business to get to this point.

5) Thankful for the people I meet through wine. Of course I love meeting winemakers and people in the biz but I love meeting people through what type of wine the like to drink.

I am truly thankful for all that I have been blessed with but this is wine blog after all!


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    Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.

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