On The Road in Napa
Valley 2004
>August 10th: Beringer
>August 9th: Hartford Court,
Terra Valentine
and Barnett Vineyards.
>August
8th: Korbel
>August
7th: Stags' Leap Winery
>August 6th: Hendry and Darioush.
>August
5th: Robert Mondavi and Schug.
>August 4th:
Silverado and Jarvis.
August 10: Beringer
On the last day of our tour, we were treated to a tour and lunch at Beringer Blass Wine Estates in St. Helena. Christine Hale showed us around the historic winery and estate house, and then we enjoyed a three-course meal at the estate’s Hudson House.
Our private tasting in the Estate House covered a flight of five wines, including Leaning Oak Sauvignon Blanc 2003, Leaning Oak Chardonnay 2002, Clear Lake Zinfandel 2001, Napa Valley Merlot 2000, and Knights Valley Cabernet Sauvignon 2000. This tasting whet our appetites.
Next, we moved on to the Hudson House, where appetizers and lunch were served, with several more great wines. Executive Chef David Frakes created some wonderful dishes for us to enjoy.
For starters, we enjoyed an appetizer on the porch which was paired with Beringer’s new Sparkling White Zinfandel. This bubbly was a nice complement to the food, as well as the sunny warm day. Beringer employs the traditional method for making champagne, and the resulting bubbles really do lift the sweetness of the wine.
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After appetizers, we moved into the dining room and began our first course: Grilled Fillet of Corvina Sea Bass, Fondue of White Corn & Summer Beans, and Gingered Confit of Vine-Ripened Tomato. With this course, we enjoyed "Sbragia" Limited Release Chardonnay Napa Valley 2001.
The second course was: Roast Tenderloin of "Niman Ranch" Beef, Ragout of Graffiti Cauliflower & Chanterelle Mushroom, and Smoked Paprika Oil. With this course, we enjoyed "Third Century" Cabernet Franc 1999, a Reserve wine. We had heard
about the Niman Ranch Beef, and it was outstanding, even for non-beef-eaters like us.
The dessert course was Rosewater Panna Cotta, Roasted Pluot & Frangipane Puff Pastry, and Strawberry Sorbet & Quinoa Tuile. This was served with a beautiful sweet dessert wine, "Nightingale" Semillon – Sauvignon Blanc, Napa Valley 2001.
Thanks to Christine Hale, David Frakes, and all the team at Beringer for their hospitality and for opening our eyes to some fantastic food and wine combinations.
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