Food, Wine, Good (and Evil) Spirits

My father's singular obsession with noble limestone permeates every discussion of our wines. He purchased our vineyard land only once he discovered it lies on a 300 foot deep slab of the white, porous rock. Because we are so proud of Limestone’s mineral, high acid effect on the wines, we seldom discuss the thin layer of dirt above.

The Stolpman estate vineyard's clay topsoil is light gray when dry and becomes a sticky mud when wet. Many 2×4 cars have fallen victim to the wet clay, even on our hard-packed roads. Boots become several pounds heavier with mud stuck like bricks in the treads.

That’s the very beauty of clay in our perpetual California drought: it retains moisture. This year, as we look at the driest winter thus far in our vineyard’s history; we are thankful to have clay. As we drip water on the ground through our irrigation hoses, we mimic normal rainfall, allowing the clay to become saturated. Like a year of normal rain fall, when we hope to get 12 inches, we won’t irrigate after set. Set describes the transition when the vines’ tiny flowers become “.” sized grapes.

By cutting water at set, we are ensuring that the plant will still have to fight through the summer to ripen tiny concentrated grapes, undiluted by irrigation. In a drought year like 2014, this is our new definition of dry farming.

We were really happy to sample the new PomWonderful drinks as a prelude to the holiday season. Pom Mango, Pom Hula, Pom Coconut. And since we’re not going away for Christmas this year, it was an excuse to pretend we were lounging under an umbrella on the beach, listening to the waves pound against the shore, and watching the sunset as we tasted the new varieties. (For the record, these were sent to me as samples, but as people who know me know, I don’t always write about the samples that I’m sent, not unless I like them, anyway – those crabcakes shaped like baseballs come to mind...)

But the new Pom drinks are really fresh – they have to be refrigerated – and they’re so luscious, they work as a snack instead of food. And if I have anything to say about it, they will now be a staple in our house...

The Pom Mango is pure deliciousness, fresh, and amazing. The Pom Hula makes you a little less sad you’re not on the beach. And the Pom Coconut (well let me say this, coconut cake is my favorite thing) so I was already there.

But then we decided to a little cocktail experimentation. For the record, this involved tasting only (kind of like a wine day), although spread over many, as it’s my personal belief, and potentially an old rock and roll adage, that you’re not supposed to mix hard alcohol on any given day.

You heard me. This wine, which is made from the muscat grape in a frizzante-style (mildly bubbly) in the Piedmont region of Italy, is one you should get to know. Even though I drink a lot of wine – from sparkling to port – it's easy to forget about Moscato. Mostly because I don't often get the opportunity to drink it. I'm the only person I know who loves dessert wine, so it's hard to justify opening a bottle to drink all by myself. I have, it's just not something one should make a habit of. Usually I have to quench my cravings for this delicate, fizzy confection when I'm out to dinner. While everyone else digs into the chocolate cake or bread pudding, I satisfy my sweet tooth by sipping. All the pleasure, none of the fat.

Yes, muscat grapes make super-ripe, overtly-fruity, wildly-perfumed wines, but that's why they are so good with dessert. This family of grapes is grown all over the world and is one of the oldest recorded varietals, yet it fails to get any respect.  Sure there are bad versions out there, but that's true with every grape. What I fail to understand is the complaints that it's too sweet…even versions that are fermented dry. A criticism I find fairly hollow coming from the mouths of people who drink soda, juice and sugar-laden caramel frappuccinos. 

It's only a few days until Cinco de Mayo. Woo-hoo!

That means margaritas, chips and salsa, margaritas, carnitas, margaritas. Are you seeing a pattern?

Having previously lived in Southern California where Cinco de Mayo was BIG, we always celebrated with some type of special Mexican meal. For me, the tradition will always live on no matter where I am, and that tradition will always include margaritas.

I would like to share with you one of my favorite margarita recipes. The Wild Boar and I concocted this recipe for a margarita contest we entered and WON! It was a long time ago but we still make this margarita as often as we can.

This Peach Margarita has a fresh and refreshing taste that will soothe your mouth as you eat your salsa-laden burrito this Cinco de Mayo.

So come on, find your lost salt shaker and let's get to blendin'.