June 20, 1991
Among the foods and beverages that will be available at "A Taste of Orange County" are the following. Prices range from $1 to $4 per item and all items will be purchased using scrip available at designated ticket booths. Menus are subject to change.
September 9, 1988 |
BAILY WINERY--36150 Pauba Road. Phone 676-WINE. Tasting and tours weekends from 10 a.m. to 5 p.m. Picnic area, gifts, group catering by reservation. Wine varieties available: Sauvignon blanc, Chardonnay, Cabernet Sauvignon nouveau, white Riesling, Cabernet blanc and muscat. BRITTON CELLARS--40620 Calle Contento. Phone 676-2938. Tasting and tours daily from 11 a.m. to 4 p.m.
December 14, 1986 |
Six glasses of red wines of undisclosed origins stood before each of the members of my class, which was devoted to an appreciation of that mysterious California varietal wine called Zinfandel. Each glass had jewel-depths of ruby hue and an intriguing variation in bouquet. With disarming frankness, a question came from the back of the room: "What are we supposed to be looking for?" Don't laugh.
October 18, 2000
"I have a friend, David Arata, who has a 7-acre vineyard in Saratoga in the center of the Silicon Valley . . . . I had his '97 Montallegro 'Santa Cruz Mountains,' which is 100% Cabernet Sauvignon. It is to die for. It's very dark--you can't see through it--it's almost black. You assume it's a big tannic monster. But it's soft and velvety, almost feminine. But a powerhouse."
October 21, 1993 |
They have been known as kissing-cousin grape varieties, with similar but distinct flavors, but in California the wines called Cabernet Sauvignon and Merlot are becoming identical twins. There are two reasons for this, I suspect. One is that most of California's grape-growing regions, including Napa and Sonoma counties, have a relatively sunny climate. California is more like the Mediterranean than the Atlantic coast of France, where Cabernet and Merlot originated.
October 22, 2013 |
The harvest is almost finished in Napa Valley and in terms of quantity, it's turning out to be an average year. In terms of quality, though, winemakers are pretty much ecstatic about the 2013 vintage. Bo Barrett of Chateau Montelena says it was like the good old days, “really great fruit and basically no headaches at all. If we could have ordered the weather a la carte, we couldn't have had it any better.” Often vintages come in...
May 18, 2013 |
The term "Rosso Toscano" usually indicates an inexpensive wine made for everyday drinking. But in this case, the wine is essentially a Super Tuscan, made from a blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Not a drop of Sangiovese, but it's unmistakably Tuscan - intense and concentrated, with a seductive tonal palate and enough body and tannic grip to age and evolve. And hard to resist now. This is a great red for barbecue season, with the stuff to stand up to smoke and char.
August 13, 1989 |
OPUS ONE, the much-heralded joint venture of the late Baron Philippe de Rothschild of France and Robert Mondavi of California, has broken ground in the Napa Valley. Construction of a seven-acre winery has begun. The building, which will stand in the center of Opus One's mature 100-acre Oakville vineyards, will be, in the words of designer Scott Johnson, "a seamless blend of two cultures, of the tastes and desires of two families."
June 3, 1990 |
AT THE RECENT prestigious National Orange Show wine competition, one winery, Benziger of Glen Ellen, scored an unprecedented double Best of Show. After a blind tasting of the 20 Best of Class contenders (out of 1,051 entries), the 32 judges agreed that Benziger's Merlot and a Meritage blend were exemplary. Benziger Estate 1987 Sonoma Valley Merlot ($15) is 100% Merlot, although it is a blending of five lots. It's an easily accessible wine with charming complexity and rich berry tastes.
April 1, 1998
"I've had a couple of great Cabernets lately, the 1994 Mount Veeder 'Reserve' and the 1994 Judd's Hill. I love Cabernet Sauvignon, and I'm also a vegetarian, which can be a tough combination. I find if food has some kind of sauce or a grilled character, then it can match up with heavy red wines. At a lunch at Postrio, Wolfgang Puck prepared a sea scallop that was grilled and served on a latke with a sauce on top. That went great with Cabernet."