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Esperanza Spalding. Bistro table on garden patio in Martinique. Oysters. Petanque. More Oysters. For a lovely seafood dish, maybe try Venetian pasta with shellfish. I use mussels, bay scallops and prawns.  Take the mussels, some diced tomato, fennel, shallots, garlic, white wine and butter and put this into a large sauce pan over high heat and cover.  When the mussels start to open, put in some lemon zest, salt and Pastis or Pernod and cook that for about a minute.  Reduce the heat to medium and add the scallops and prawns and cook until the sauce starts to thicken.  When the shrimp are done, add some parsley and toss with pasta.  Great for a warm summer afternoons on the sunny side of the street.

APPELLATION:
Dry Creek Valley

PAIRINGS:

For my 2021 Russian River Pinot Noir, I ferment the crushed grapes in small half-ton, open top fermenters. The small tanks allow us to closely control the fermentation temperature. I use native yeast fermentation and extended maceration to create a lush, velvety mouth feel with deep extracted fruit.  The use of 25% new French oak help give the wine a touch of sweet oak tones.

This Burgundian wine is drinking very well now. It is a classic and pairs with a broad range of dishes, from pork tenderloin to grilled salmon.
 

APPELLATION:
Santa Rita Hills

NOTES:
Nestled high in the Santa Rita Hills between Fe Ciega and Rita's Crown, Somerset Vineyards enjoys a microclimate distinguished by mild wind and gentle ocean mist. The concurrence of wind, mist, and deep ocean beds that underlie this terroir in Santa Rita Hills AVA makes for an unforgettable Pinot Noir. Somerset Vineyards is a biodiverse organic vineyard and farm.

PAIRINGS:
Bob Marley. Positivity. Hope. Compassion. Strength.

APPELLATION:
Russian River Valley

NOTES:
The antithesis of a wimpy Pinot Noir. Very Burgundian in structure. Highlighting delicate hints of leather, mushroom and forest floor that aficionados of funky Pinot Noir will love.

PAIRS WITH:
Parliament. Front porch bean bag. Smoky glazed ham. Or better yet, grilled pork tenderloin. I love to mix a few crazy things so here we go. I recently grilled pork tenderloin that was marinaded in a plum preserve (you can use any dark fruit preserve and homemade is always the best), Soy sauce, sesame oil (just a little) and a pinch of salt ( reserve some of the marinade in a bowl for basting). Leave in the fridge for about 2 hours. Baste the tenderloin while you are grilling and when done, let rest for 10 minutes. Enjoy!

This exquisite offering represents a harmonious fusion of Zinfandel, Petite Sirah, and Merlot. On the nose, it introduces itself with a fragrant burst of ripe cherries and red berries, layered with subtle hints of violet and rich, dark chocolate. The Zinfandel provides a bold, peppery foundation, embellished by the dark fruit and plum nuances of Petite Sirah. The Merlot gracefully ties the ensemble together with its plush, velvety textures and hints of black tea. On the palate, the wine reveals a delightful balance of acidity and tannins, leading to a long and elegant finish. Perfectly suited for hearty meals or a contemplative evening by the fireplace, this blend celebrates the best qualities of its constituent varietals. It's a dance of flavors that play out beautifully from the first sip to the lingering aftertaste. Enjoy now or cellar for additional complexity.