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 5: Robert Mondavi Winery and Schug Carneros Estate Winery
Not long after arriving in the wine country, it becomes apparent that each winery has a story to tell. Often the story is part and parcel of the wines themselves. This is what becomes apparent as you taste the wines of Napa Valley, and listen to people who make them.
We began this day at the Robert Mondavi Winery in Oakville. Mr. Mondavi didn’t come to Napa Valley until he was in his 50’s, but he paved the way for many of those who have followed. At over 90 years of age, his longevity is proof of the role that great wine plays in a healthy life. He believes in the value of great wine, food, art and friends. The flagship facility in Oakville is known as the To Kalon Winery, and is a beautifully clean modern gravity flow facility. After the tour, we were treated to a three course luncheon and three great wines.
The first course was roasted baby beet, goat cheese, cherry tomato haricots verts and shaved fennel salad. The wine served was a Stags Leap District Sauvignon Blanc (2001), a beautiful white bordeaux style wine which was a perfect match.
Next we enjoyed a main course of pan seared wild salmon fillet, risotto with chanterelles, corn and fava beans, and cabernet butter. The wine served was Oakville Cabernet Sauvignon, 2000 vintage. This wine was lush and approachable and certainly did not overpower the salmon.
The dessert course was peach and raspberry cobbler with peach ice cream. The wine was a Napa Valley Sauvignon Blanc Botrytis (1999). Wow, we sure liked it!
Thanks to Chef Annie Roberts and our host Keith Baumetz, Wine Educator. Clearly, the Robert Mondavi Winery remains true to the founder’s philosophy and remains at the top of their class in producing classically styled Napa Valley wines.
Our afternoon tour was Schug Carneros Estate Winery, in the southern end of Napa Valley. Here we met with Axel Schug, son of Walter Schug the founder. Walter came to Napa Valley from Germany, where he grew up on a Pinot Noir vineyard. While making Pinot Noir was a dream, he worked for Gallo and eventually became the winemaker for Joseph Phelps before realizing this dream. At Phelps, he produced the first Meritage and estate Syrah, and was allowed to make a small quantity of Reisling. Then in 1983, he left Phelps to found his own winery.
The Schug winery and tasting room are located in a German-inspired building and cave. Here the emphasis is on Pinot Noir and Chardonnay, and Schug also produces excellent Sonoma County Sauvignon Blanc, Merlot from Sonoma Valley and Carneros, and Cabernet Sauvignon from Sonoma Valley. They also produce a refreshing dry blush sparkling wine, Rouge de Noirs, made from Pinot Noir. Pinot Noir and Chardonnay are grown on the estate where the weather is cooler, while other grapes are sourced from the warmer Sonoma Valley. We tasted wines in the cave, and later joined Axel and wife/chef Kristine for a dinner which showcased the wines with food.
All of the wines were delicious, pairing well with food. The Pinot Noir offerings, Carneros and Heritage Reserve, proved to be perfect examples of what Carneros fruit can be. The Chardonnay offerings were rich in texture, with modest oak and bright finishes. The Merlot and Cabernet Sauvignon were medium-to-full bodied, and would pair well with richer dishes.
At dinner, we enjoyed the Sauvignon Blanc (2003) as an aperitif and with summer squash & roasted garlic soup with fresh white corn. Perfection achieved. Next we were treated to an appetizer course of savory olive and shiitake mushroom tapenade paired with the tasty Rouge de Noirs (2001). This is a match made in heaven.
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For the main course, the Heritage Reserve Pinot Noir (2001) was paired with wild salmon. Another winner.
We are happy that Walter Schug's dream was realized, as these wines are great. Thanks to Kristine and Axel for their hospitality and for educating us on Carneros wines and the food pairings that make them sing.
Want the recipes? Yes, you do. For the soup recipe (Kristine added some lemon thyme to this recipe for us), click here. For the tapenade recipe, click here. Just remember Frugal's sent you.
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