Whether it is hot weather or spicy food, some people just like it “hot”.   If you are looking for a wine that will hold up well in either situation, Gewürztraminer is a superb choice.

Gewürztraminer is a white wine grape which is made into either a dry or “off-dry” wine and is known for its sweet taste.   At first sip, one would almost think that the wine was a dessert wine, but it is not.   As you will recall from my article titled “Summertime Good Libations”, Gewürztraminer can be made into a dessert wine such as the Late Harvest Gewürztraminer that is produced by Mayo Family Winery in Sonoma Valley.   However, when it is made just into a white wine, it is commonly refreshing with a hint of sweetness and is predominately characterized by the flavor of lychee (a tropical fruit) and a romantic floral bouquet that does not overwhelm your senses or remind you of your grandmother’s perfume.    It is because of these qualities that this is the wine that you will want to enjoy poolside, at a picnic at the beach and in the company of spicy foods.  

Despite its perfect accompaniment to hot weather sipping and spicy foods, the grape itself is temperamental about its climate and soil.   Gewürztraminer grapes grow better in cooler climates which can be a challenge in the United States.   In California, they are grown more successfully in Sonoma, Mendocino and Monterrey.    While the grape does require cooler temperatures, it also requires dry and warm summers, making California an ideal location for harvest in the United States.   The grape itself ripens late and if not picked at the proper moment, the wine will not display any acidity.   If the grape is picked too early, any floral nose and sweet flavors will be lost.   If made well, Gewürztraminer is a sensual and dreamy wine.

Mayo Family Winery (“Mayo”) in neighboring Sonoma County impressed me earlier this year with its Late Harvest Gewürztraminer.    When I tried its off-dry Gewürztraminer, the wine met my high expectations.   As a quality Gewürztraminer should, Mayo’s Gewürztraminer provides a hint of spice on the nose (Gewürz in German means “spice”), follows with smooth sweet lychee fruit on the palate and a small twist of acidity.   Because it is off-dry, when you pour it into your wine glass, you will see some bubbles along the edge of the glass.   This is yet another sign of a quality, balanced Gewürztraminer.

The past few days in Napa Valley have reminded its residents that summer is not over as daily highs flirted into the mid-90’s.   Coastal breezes have since persevered and pushed in cooler temperatures with gentle humidity.   Given the cool coastal feel, it is the perfect weather to make something spicy in the kitchen to pair with a delicious glass of Mayo’s chilled Gewürztraminer.    The spicy food pairing options are endless with Gewürztraminer.   If you are a fan of Thai, Indian, Jamaican or Mexican food, you will have a bevy of choices.    Since I specialize in authentic Mexican cooking and have repeatedly asked what other wines can be paired with Mexican food, I decided to specifically design a balanced plate to pair with Mayo’s Gewürztraminer:

1)      Chipotle Grilled Chicken Breasts with Fresh White Nectarine Salsa;

2)     Chilled Black Bean Salad with Avocado and Lime Cilantro Dressing; and

3)     Slices of Tree-Ripened Fresh White Nectarine.

Since I have a white nectarine tree in the backyard, fresh fruit has been in abundance over the last few weeks.    In the past I have created recipes for mango or peach salsa which I pair with spicy dishes.   As I will be using chipotle chili to marinade and season my main entrée, I decided to practice sustainability and use the white nectarines from the backyard to create a salsa.   While making the salsa, I used a dash of chipotle chili powder to tie it to the chicken’s marinade.

In order to create the chipotle chicken, I first made a marinade involving chipotle chili, garlic, cilantro and other spices.   Chipotle chili will bring a nice smoky and spicy flavor to the chicken.    When later paired with the Gewürztraminer, the sweet lychee flavors in the wine compliment the smoky chipotle flavors.   After marinating for a few hours, the chicken was then placed on a hot charcoal grill to bring in more smoky flavors.   

Putting together the Chilled Black Bean Salad with Avocado is not only simple, but it serves an important balancing effect during the course of the meal.    The flavors of the black beans with the avocado cause a temporary cooling effect from the spicy salsa and chicken.    Not only does the salad give a cool reprieve from the spices in the meal, but it also clears your palate to prepare you for a sweet refreshing sip of Mayo’s Gewürztraminer.

Finally, rather than preparing an elaborate sweet dessert, slices of fresh white nectarine are the perfect palate cleanser at the end of a spicy, hot meal.    The fruit also pairs nicely with the wine and reminds you that sometimes wine can be enjoyed in the most simple and casual of settings.  

Whether you find yourself in hot final days of summer or are craving a hot and spicy meal, look for Gewürztraminer.    As you sip this semi-sweet flamboyant wine, you cannot resist putting your feet up and relaxing during these lazy last moments of summer.  

If you have ever visited Napa Valley and gone wine tasting, you know that many wineries have a canine resident.   These friendly, easy-going furry friends are commonly referred to as “Winery Dogs.”   The Winery Dogs have become so popular that a coffee table book was published about them a few years ago.   

Naturally, after becoming enamored with the affable Winery Dogs, many returning visitors elect to bring their own dogs to Napa Valley to accompany them while they wine taste.   As we coast through August towards fall and temperatures start to cool, visitors will be even more so inclined to bring their dogs with them.  While this may seem like a good idea in theory, it may or may not be in actuality.    To help prepare you and your dog for a visit to Napa Valley, below follow some helpful tips and suggestions about dog friendly winery etiquette:

1)     Call to confirm that the wineries that you want to visit are indeed “dog friendly”.

While many of the wineries in Napa Valley have Winery Dogs, that does not necessarily mean that they are “dog friendly” and that your dog is invited to the winery.   Even though your dog may be friendly and the Winery Dog is friendly, that does not mean that your dog and the Winery Dog will be friends.    Your dog is visiting the Winery Dog’s domain.   It is best to confirm, and not assume, that the winery in question is “dog friendly” and that your dog is invited there.   A good place to start your research is on the Napa Valley Vintners Association web site, www.napavintners.com, where you can search their “winery finder”.    While certain wineries are listed there as “dog friendly”, it is still best to call and confirm with the winery itself.

2)     When calling ahead, ask what does “dog friendly” mean to the winery.

You have established that the winery is “dog friendly”.   What does that mean?   It could mean different things to different wineries.     Your dog may or may not be invited into the tasting room.   It could be that you and your dog will be relegated to a terrace or patio, which on a hot day is not safe for your canine companion who is sporting a fur coat.

3)    Bring a leash.

Even though a winery is “dog friendly” and your dog is invited into the tasting room that does not mean that your dog has free run of the place.   After all, it is a winery and not a dog park.   Your dog needs to be under control at all times, for the safety of others, you, and most importantly, your dog.    It is also important to remember that visiting a winery is a new experience for dogs.   And when visiting a dog friendly winery, other dogs will either be there at the same time or have visited (meaning lots of scents to sniff).    Your dog may be overwhelmed by his/her first few visits and may require extra help remembering commands and good behavior.   As a training tool, I take along a “gentle leader” (for example) which helps my golden retriever stay in control.

4)    Be prepared to leave (if necessary).

While wine tasting might be fun for you, it is rather boring for your dog.   While dogs love to accompany their owners, standing around in a tasting room for an hour with nothing to do may not be suitable to your dog’s personality.    If your dog starts barking incessantly, misbehaves or acts up, it is best measure to leave.   Remember, a winery is a place of business.   And the winery’s business is to sell wine, not humor your pet.

5)    Wine, grapes and dogs do not mix.    Period.   

Not to fear, many dog friendly wineries have dog treats behind the tasting bar in anticipation of your pooch’s visit.

6)    No paws on the tasting bar!

This is a tough one for big dogs like my golden retriever.   The Casual Canine always wants to meet everyone and see what everyone is doing.    It is very difficult to resist that happy go-lucky loveable face peering over the tasting bar at the hospitality staff.    However, remember, regardless of how cute your dog is that tasting bar is where wine is poured and often food is served.    It’s not sanitary and violates health codes for your dog’s paws to be up there.

7)    Bring along water and your dog’s dish.

Just as you need to take water with you when wine tasting, you need to bring water along for your dog.   Some wineries will put out dishes of water for visiting dogs, however, given that visiting the winery is a new experience for the dog, he or she may not be inclined to drink out of someone else’s dish.    Similarly, your dog may be too distracted with the new noises, sounds, and other people around to even think of drinking water.    Bringing along your dog’s water dish (or a small collapsible travel dish) will be helpful, and your dog can always grab a quick drink in the parking lot before you motor on to your next destination.

8 )    Ask before walking your dog near the grape vines.

How picturesque… walking your beloved pooch among the vines and snapping his or her photo to memorialize your trip to Napa Valley.    Romantic and cute as this may sound, make sure to first ask the winery if this is permissible.   Some wineries allow the dogs to walk through the vineyards (on leash and under control) and others do not.   If a winery does not allow this activity, do not feel put off.     Those very grapes are the grapes that make some of your favorite wines and are a valuable commodity to the winery.   So it is completely understandable that the winery may not want pets wandering among the grape vines.

9)    Clean up after your pet.

Again, this is a public courtesy that should be done anywhere and all the time for health and sanitary reasons.   Also, as you will recall, wineries plant beautiful roses, lavender and flowers near the entrance to the tasting room to prepare your olfactory senses in order to help you taste their wine.   Not picking up after your dog could be disastrous in this respect.   I always make sure to take along bags in the car when The Casual Canine is accompanying me.  

But wait, what about dining?   

Some of the restaurants in Napa Valley have dog friendly patios.   For example, in St. Helena, Cindy’s Backstreet Kitchen (owned by Napa Valley’s renowned chef Cindy Pawlcyn) invites well-behaved dogs on its patio while you dine at one of the outdoor tables.    There are other restaurants that offer similar accommodations for your pet, simply call and inquire when you are making your dining reservation.   

Keeping these simple tips in mind will help you and your dog have a great wine country experience.   As for The Casual Canine, she recently visited Lava Vine in Calistoga.   Visit her tab on the site to see her photos and review of Lava Vine!

As the month of August launched this past week, more than one person lamented about the fact that summer is almost over.   I, too, shared this sentiment and the cool crisp morning breezes in Napa Valley served as a reminder that autumn is right around the corner.   Not wanting to give up its throne, however, summer has delivered warm sunny afternoons with enough heat to still demand summertime wines.     Taking advantage of these final weeks of summer, I have been spending time in my vegetable garden with the plan to plant another crop of lettuces to enjoy throughout the fall.  After spending a good portion of my day in my sunny vegetable garden, it was only natural that I would enjoy a mid-afternoon lunch out on the patio with a crisp, light refreshing Rosé.

Rosé is made from red skinned grapes but in a manner such that only a hint of color is in the wine, typically being a pink color but of varying intensities and can even have a slightly orange tint depending upon the method and the grapes used to make the Rosé.    There are three (3) ways to make Rosé:   (i) skin contact; (ii) saignée; and (iii) blending.     “Skin contact” method involves crushing red skin grapes and only allowing the grape skins to have contact with the juice for a brief period of time.   The grape skins contain tannins and other compounds which affect the flavoring of the wine.   If this first method is used, the Rosé will taste more like a white wine.    The second and more popular method of making Rosé in Napa Valley is “Saignée”.   When the winemaker wants to give his or her Rosé more flavor or color, he or she will choose this method because it involves bleeding the juice from the “must”.  “Must” is freshly pressed grape juice which contains seeds, grape skins and stems of the fruit.   The grape juice is removed from the “must” at an early stage and reserved to make Rosé wine, showing that classic pink coloring.   The third method of making Rosé is “Blending” and is the least common of the three.     This method is to mix red wine with white wine in order to impart color to the resulting Rosé.    This last method is typically only reserved for making Rosé sparkling wines.

Aside from the different methods of making Rosé, not all Rosés are created equally as the winemaker has latitude in selecting which grapes to use for making the wine.   Often people think to zinfandel-based Rosés, but tasting throughout Napa Valley you will come across Rosés made from a variety of grapes which include Pinot Noir, Cabernet Franc, Syrah, and Sangiovese.   To give you an idea of the diversity in Rosés, I decided this week to pick four (4) stand-outs.

 But wait… what food do we pair with Rosés?

The great and fun aspect of Rosé is that you can pair a wide variety of easy summertime fare:  burgers, salads, light appetizers, and sandwiches.     Given that I want to distinguish the differences among four wines, I decided to create and pair a sandwich specifically tailored for that Rosé wine.   Below follows the menu of sandwiches and the wine paired with each:

1)       Roast Beef with Swiss Cheese, Homemade Bread and Butter Pickles, Garden Fresh Butter Lettuce, and Blue Cheese Dressing on Toasted Wheat Bread (“Roast Beef Sandwich”) accompanied by Sequoia Grove Vineyard’s (“Sequoia Grove”) Rollicking Rosé;

2)     Seasoned Tri-Tip Steak with Swiss Cheese, Roasted Red Peppers, Garden Fresh Spicy Mesclun Lettuce Mix and Champagne Shallot Mustard on Toasted Wheat Bread (“Steak Sandwich”) accompanied by Peju Province Winery’s (“Peju”) Provence;

3)     Honey Ham with Swiss Cheese, Avocado, Garden Fresh Tomato, Garden Fresh Summercrisp Lettuce and Champagne Shallot Mustard on Toasted Rye Bread (“Ham Sandwich”) accompanied by Benessere Vineyards’ (“Benessere”) Rosato; and

4)     Grilled Fresh Mozzarella Cheese with Apricot and Balsamic Vinegar on Sourdough Bread (“Grilled Apricot Mozzarella Cheese Sandwich”) accompanied by Elyse Winery’s (“Elyse”) Rose.

Sequoia Grove makes a unique wonderful Rosé called “Rollicking” and loves to assure you that with this wine you will have a “rollicking good time.”    Indeed this Rosé has spunk and attitude because it is made from one hundred percent (100%) Syrah grapes.     On the nose, you will find strawberries, raspberries and a hint of kiwi.   As this wine rolls back across the palate, you discover a juicy Rosé bursting with berries, yet still maintaining a dry style.   The strawberries and raspberries from the bouquet follow through on the palate, adding in a hint of spice.     Because it is made from Syrah grapes, this Rosé has more “backbone” and can stand up to a wide array of foods.    It held up exceptionally well to the juicy rich Roast Beef Sandwich that I created.    My five year-old neighbor wanted to share some Butter Lettuce that her family was growing and I knew that this sandwich would make good use of her generosity.    The blue cheese dressing in the sandwich welcomed this Butter Lettuce, creating a soft velvety texture with the rich flavors of the dressing.    Adding roast beef and semi-sweet homemade bread and butter pickles created a festive combination of flavors and spices that invited the lightly chilled Rollicking Rosé to maintain its identity, yet allowed it to simultaneously be in perfect balance with the rest of the sandwich.   This past weekend, Sequoia Grove rumored that there are only five (5) cases of this Rollicking Rosé left at its winery.    If you are in Napa Valley, I recommend stopping by to pick up a bottle because it will not be back until March of 2010.

Peju creates a blend wine called “Provence” that at first blush is viewed by many as a Rosé.   Like Rosés, it is meant to be served lightly chilled, but as opposed to being made from one hundred percent (100%) of a red wine grape and from the popular “Saignée” method, this wine is blended and comprised of fifty-five percent (55%) of Peju’s Proprietary Red wine and forty-five percent (45%) white wine.   As stated above, this blending method is not common for Rosés in the United States and is typically reserved for sparkling Rosé wine.   Its coloring is an illusion in the sense that it is a deep sparkling ruby hue yet as you taste it, your palate is met with flavors of fresh ripe red fruit, such as strawberries, cranberries, and cherries.    These flavors are slightly richer than other Rosé wines, yet the white wine in the blend conveys a sense of refreshment on a hot afternoon.   This Rosé will hold up to more substantial summer cuisine such as the Steak Sandwich that I created.    Take a bite of roasted red peppers and seasoned tri-tip steak with a sip of Provence and you will quickly realize that this wine has met its match.   The Provence also matches well with spicy flavorful lettuces such as Mesclun.  

Benessere creates a Rosé called “Rosato”.    The 2008 Rosato is made in accordance with the “Saignée” method and is made with 71% Sangiovese and 29% Merlot.   Its coloring is a deep pink hue with refreshing nuances of watermelon, kiwi fruit and strawberry on both the nose and the palate.   On a hot afternoon, this sweet Rosé truly refreshes and pairs better with lighter summer sandwiches, such as the Ham Sandwich that I created.   The sweet fruit in the wine accentuates the honey in the ham and the champagne shallot mustard in the sandwich.    The juicy ripe slice of garden fresh tomato is compatible to the juicy aspects found in the Rosato which would be primarily attributable to its Sangiovese component.

The fourth Rosé introduced is made by Elyse.    Elyse has truly captured the dry style of Rosé characteristic of wines made in France.    Most Rosé made in California tends to have a sweeter almost juicy flavor which does not mirror the traditional French style.   Elyse, however, is the exception in that their winemaker has captured this true elegant dry style.    Also, Elyse is unique with its Rosé as it is composed of fifty-six percent (56%) Valdiguié, thirty-four percent (34%) Carignane and the remainder is comprised of various percentages of grapes such as Grenache and Mourvèdre, among others.  Having low alcohol content at 12.8%, this Rosé can serve as an easy going afternoon guest at a luncheon affair.  On the nose, you will find a faint hint of strawberry and aroma of melon.   While these flavors follow on the palate, there is also a light flavor of rhubarb which invokes thoughts of summer.  When first tasting Elyse’s Rosé, food pairing may seem like a challenge, but there is a wide array of compatible summer light fare:   light sandwiches, cucumber slices topped with crab salad spread, grilled fish tacos, and salads.     Wanting to stay in line with my sandwich pairing theme for this article, I elected to create the Grilled Apricot Fresh Mozzarella Cheese Sandwich.    This is a unique sandwich which proves that apricots do have some versatility.   Apricots have a slight tart flavor, but when heated, the sugar and juice runs to blend with the sour flavors in the fresh sourdough bread used.    Also, I drizzled a bit of balsamic vinegar on the inside of my peeled apricots and placed the vinegar side down on the slices of fresh mozzarella.   As the sandwich heats, the balsamic vinegar caramelizes a bit to tie to the flavors of the heated apricot and ultimately give the flavors in the sandwich a bit of depth.  Ultimately, any remaining tart flavors of the apricot are enveloped by the warm milky flavor of melted fresh mozzarella.   While I could have added caramelized sweet onions to this sandwich, I elected instead to include a side of Sweet Onion Potato Chips.    The sweet onion is another flavor that suits this sandwich and wine pairing well.   Taking a bite into this sandwich, the sweet warm juice of ripe apricot drizzles down your hand and takes the concept of comfort food to a whole new level.    When paired with the wine, this sandwich gives the semi-tart aspect found in this Rosé its respectful place on the palate.

The next time you are wine tasting and about to pass on a Rosé, take a chance and get to know that winery’s individual winemaking style.   Rosés are truly varied and many are quite good on a hot summer day.    Few are truly “pink” these days as many host deeper hues suggestively akin to the red grapes that compose Rosés.   The alcohol content of Rosé wines generally is relatively low and equally low is their price.   With all this in mind, there is no need to “blush” when someone brings out a festive Rosé on a warm summer day.

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A few weeks ago, I mentioned that Pinot Noir became vogue (and pricey) thanks to the movie “Sideways”.   An unfortunate casualty of that movie, however, was Merlot.    Most notably, the character Miles, an easily perceived wine snob, angrily states, “I am NOT drinking any f-ing Merlot,” in one scene of the movie.   Merlot has gotten a bad rap.  But you cannot honestly say these days that you do not drink it.   Merlot often quietly holds its integrity in many a Cabernet Sauvignon or Proprietary Red blend wine.  

On its own, if not made well, Merlot can deservedly be described as “flabby and weak”.    But if made well, Merlot can provide an elegant texture with lovely nuances of cocoa, spice, and berries.   As you taste more Merlot, you will recognize its individual characteristics, will find a good one and will realize that indeed Merlot is a wine to readily call upon in certain situations.  

A situation often appropriate for Merlot is dessert, particularly when involving baked goods.    Many people think of the sugary Muscat dessert wines or port to accompany desserts.   Certainly these wines often pair well, but with a word of caution:   it truly depends on the nature of the dessert being served.    If you have a sweet tooth and love a good rich chocolate-based dessert, a subtler wine like Merlot is the perfect accompaniment.  

If you are seeking to learn what the “next big thing” is in Napa Valley’s culinary world, it is “Annie the Baker”.    Annie Baker, under her newly minted business name “Annie the Baker”, quickly has become famous throughout Napa Valley and much of the Bay Area for creating cookies which emulate the texture and consistency of cookie dough.   Her cookies, as Annie likes to say, are “for those who love cookie dough more than the cookie.”    Her description is more than apt if you have had the good fortune to try her cookies.   Presently she makes four different recipes:    1) Oatmeal Double Chocolate Chip; 2) Toffee Milk Chocolate Chip; 3) Semi Sweet Chocolate Chunk; and 4) Peanut Butter with Mini Peanut Butter Cups.  

Knowing that I wanted to write about the unsung attributes of Merlot, I decided that it would be a perfect time to experiment and pair a wonderful Reserve Merlot from Havens Wine Cellars (“Havens”) with Annie the Baker’s sinfully delicious cookies.    In preparation for this pairing, I picked up from Annie some of her Oatmeal Double Chocolate Chip and Toffee Milk Chocolate Chip cookies.

Havens’ Reserve Merlot is a solid wine, ready to stand independent of its counterparts.   However, be not mistaken, this Merlot’s independence is akin to the “strong silent type”.    You never forget that it is there, but it does not aggressively demand the full attention of your taste buds.   Overall, this Reserve Merlot is poetically elegant.  On the nose, you will experience nuances of cocoa, warm spices, a hint of licorice and the smell of raspberry and plum.   As the wine rolls across the palate, its texture is velvety and smooth yet it presents a slight sensation of dust reminiscent of cocoa.    While having a glass of Havens’ Reserve Merlot, it is only natural to want to reach for a brownie or, better yet, a high quality cookie.

As I sit in the early evening hours of a fading warm sun, Annie’s Toffee Milk Chocolate Chip cookie sets forth flavors which melt seamlessly into Annie’s self-proclaimed “oohey-goohey” cookie dough sensation.    As I bite into this rich lump of cookie goodness, I cannot help but wonder if Annie should change the “oohey-goohey” reference to “Ohh-soo-good” because it truly embodies the decadent sensual experience of the cookie.    Her Oatmeal Double Chocolate Chip also exceeds your wildest expectations as you discover different spices in the cookie not present in traditional chocolate chip cookie recipes.   When paired with the Reserve Merlot, the spices in Annie’s cookie allow the fruit in the wine to shine through brightly.   As promised, you experience a heavenly cookie dough experience as you get closer to the center of the cookie.

These cookies are naturally good on their own.  Like many desserts there is no lack or want for sugar in your mouth.     The nice aspect about pairing Merlot in this setting, however, is that it will slightly offset the sugary experience and bring your palate closer to reality.   While Merlot may fail against bigger, spicier foods, this grape finds its destined arena with desserts and in such pairings brings a harmonious sense of balance to the palate.   Better yet, when you pair Havens’ Reserve Merlot with Annie the Baker’s cookies, the storyline is “elegance meets gourmet”, for this is not an average Merlot nor is this an ordinary chocolate chip cookie.    Pairing these two together presents a classic view through the famed window of Napa Valley’s style.

Annie is indeed the baker to watch and perhaps as you follow her journey she will become known as “Annie THE Baker”.   For this Casual Connoisseur, she already is and for the fellow connoisseurs out there, I am now letting you “in”, on the ground up.   

*If you are visiting Napa Valley, you can find Annie the Baker sold at both the Napa and St. Helena Farmer’s Markets.    Commercially, the cookies are also sold at NapaStyle in Yountville and at the Yountville Deli (located in the Ranch Market) also in Yountville.    Annie will also begin selling her cookies on Tuesday evenings at “Local’s Night” at the Oxbow Marketplace.

It is a lazy summer afternoon in Napa Valley.   The sun is warm, and the breeze is gentle.   Tasks mount on many a to-do list, but there is an undeniable sense in the air that no one is in a hurry.   Below, the blades of grass are soft between your bare toes and above, the sky is a flawless, perfect powder blue.   The ever-present fragrance of blooming roses draws your senses into closer focus, enticing you to slow down even more and remember that it is not just a proverbial notion to “stop and smell the roses.”    On afternoons such as these, it is easy to abandon daily responsibilities and instead invite friends over for a late afternoon lunch outdoors.    Given the weather and the mood, it is natural to want to reach for a truly stand-out wine that will hold its own, yet find its place in perfect harmony with the immediate environment.    Certainly there are many choices to consider, but my immediate selection is intuitive, natural and without a second thought:   Benessere Vineyards’s Pinot Grigio.

Pinot Grigio (or also referred to as “Pinot Gris”) is an Italian white wine whose grape is often referred to as the white grape variant of Pinot Noir.  Benessere Vineyards (“Benessere” meaning “well being” in Italian) alleges that Pinot Grigio is the second most popular white wine in the United States,  yet surprisingly, Pinot Grigio often receives mixed reviews in the United States.    I have generally found at other wineries that the acidity is not in balance with the rest of the wine and the flavors experienced on the palate might be too tart or biting.   The acidity will lessen in the wine if the Pinot Grigio grapes are picked when closer to being fully ripe.   Similarly, if picked closer to full ripeness, the grapes will also provide a sweeter flavor in the wine.  I have found that I prefer a fuller bodied Pinot Grigio with luscious fruit, which is the result of harvesting technique and skilled vinification.    If you are truly looking for the best Pinot Grigio in Napa Valley, it is common word of mouth among many locals that you will find it at Benessere, made by well-regarded and talented winemaker Chris Dearden.

Years ago I was wine tasting with a good friend and she mentioned that we had to stop by Benessere to taste the Pinot Grigio because it was rumored to be “insane”.    That day in late July, we substantiated that rumor and became quick fans of Benessere’s Pinot Grigio.    I still remember my first tasting of it:   the beautiful aromas of tropical fruit, peach, and a hint of Meyer Lemon on the nose, transitioning poetically to the palate with a combination of similar fruit, a dash of acidity and perfect balance rendering a silky smooth wine which coasts off the palate.   Benessere’s Pinot Grigio is a wine that I always introduce to anyone who goes wine tasting with me.    Everyone’s reaction is typically the same:   their eyes bug out and they wildly exclaim, “This IS  insane!    Insanely good! ”    This past fall I learned that I am not alone in having a strong memory of my first tasting of this Pinot Grigio.   A friend confided to me that ever since she had tasted it in the tasting room, she had been “dreaming” about this wine.    

Benessere’s Pinot Grigio has fortunately also shown consistency over the years.    There has not been a year where the wine has not been good, although there have been a few years where the wine has just been outstanding and did garner a 90 point rating from The Wine Enthusiast.    Generally its ratings are a point or two below that.  

This Pinot Grigio in particular is a beautiful wine to pair with food.    The typical pairing recommendations lean towards seafood, chicken and cheese plates.    But, having been a fan of Benessere’s Pinot Grigio for so many years, I also recognize that it pairs well with certain vegetarian dishes provided that they are not tomato based (acidity in tomatoes will throw this wine off-balance).    Given that I am creating a menu for a lazy late summer afternoon lunch this week, below follows what I chose to specifically create for this wine and food pairing:

1)       Cucumber White Grape Gazpacho;

2)     Avocado Zucchini Sandwiches with Jack Cheese on Sourdough Bread; and

3)     Key Lime Sugar Cookies.

Frequently during the warmer summer months, I long for refreshing recipes which are cool and easy to prepare.    All too often, when first seeking “refreshing,” people immediately think of citrus.    Given that this Pinot Grigio’s acidity is in perfect balance, you will want to veer away from recipes dominated by citrus.    As an alternative, consider cucumber.    Presently my vegetable garden is producing two or three cucumbers a week.    Wanting to again practice sustainability, I utilized garden fresh cucumbers to create a Cucumber White Grape Gazpacho.   As many of you well know, gazpachos are a refreshing chilled soup.   Gazpachos are perfect for warm summer days when you do not want to cook.   The traditional recipes for gazpacho, however, call for tomatoes and lime juice.   Given the Pinot Grigio pairing, a perfect alternative for a refreshing chilled gazpacho is to create a Cucumber White Grape Gazpacho.   Chilled cucumber soups have long been a part of California cuisine and can date back to menus in early California state history.    Including Cucumber White Grape Gazpacho in this menu is also a nice cultural tribute to California wine and food.   To give my gazpacho some body, I decided to also incorporate some chunks of the sourdough bread which I am going to use later to create my sandwiches.     This inclusion is also intentional from a different perspective.   By adding some sourdough bread, it ties the gazpacho to the sandwiches, creating a sense of balance.    And, as an additional bonus, like Benessere’s tasting notes correctly suggest, sourdough bread is a wonderful accompaniment to this Pinot Grigio.   

Tasting the Cucumber White Grape Gazpacho with the wine confirms my wine and food pairing suspicions.   The gazpacho hosts primarily flavors of fresh cucumber, sweet seedless grapes and a hint of sour from the bread.   This Pinot Grigio has long been known to be refreshing, which I attribute partially to the wine’s lightly crisp entry on the front of the palate.    The Cucumber White Grape Gazpacho is a lovely accompaniment to the wine, as it is equally refreshing and greets the Pinot Grigio as if to introduce a fresh, carefree summer affair.    

Next I have created Avocado Zucchini Sandwiches with Jack Cheese on Sourdough Bread.    This again is a great seasonal idea for summer as avocados are in abundance at produce stands and farmers markets (if not your yard) and my ever prolific zucchini plant in the garden boasts a beautiful ripe zucchini ready for grating.    The trick to these sandwiches is to toast them in the oven.   Placing avocado slices on the sourdough bread, then grated zucchini, and topped with freshly grated jack cheese, the open-face sandwich ensemble is tucked into the oven just long enough to melt the cheese, soften the avocado and tie the flavors together.   

While the ingredients may sound initially bland, rest assured that I have added two secret ingredients to the zucchini to give it a little zip.    Once the sandwiches are toasted, I drizzled some Italian style dressing on the sandwich.    The result is a wonderfully filling sandwich which hosts incredibly smooth well-blended delicious flavors.   The buttery texture and consistency of the avocado is worthy of particular note because it complements the wine’s velvety texture and smooth balance of flavors.   The zucchini and avocado together present a nice rich fresh flavor, which is pleasantly balanced by the sourdough bread and the tangy semi-sharp flavor of the jack cheese.   The sandwich, like the gazpacho, acknowledges the initial crisp flavor of the Pinot Grigio but as you sip the wine while eating, the ambrosial fruit flavors of the wine leaves a delightful, yet wistful sweet twist at the back of the palate.

To finish this summertime afternoon meal, my Key Lime Sugar Cookies are a perfect dessert pairing with Pinot Grigio.    As I mentioned above, generally when pairing food with Pinot Grigio, you want to avoid matching citrus fruits because it will throw off the balance of acidity in the wine.    However, my recipe for Key Lime Sugar Cookies is a unique exception because I have created a sugar cookie which is delicate, crisp, melts in your mouth, and only leaves a hint of Key Lime aftertaste on your palate.    It is the incorporation of just a hint of citrus which keeps the wine and food pairing in balance and gives a nod to the note of Meyer Lemon that I find in Benessere’s Pinot Grigio. 

Ultimately, Benessere’s Pinot Grigio to my knowledge has yet to disappoint.    It is a wonderful companion to a lazy summer afternoon but if you continue to follow my articles this year, you will find that this white wine also drinks well no matter the season.    For the time being, this wine is much like a favorite fun friend who you will always invite to any backyard gathering because it is known for its balance, delicious array of fruit flavors, and its enchanting easy going nature.   

*Benessere Vineyards is located on Big Tree Road, off of Highway 29, just north of St. Helena.    Benessere Vineyards is recognized for its Italian Varietals, its friendly hospitality staff, and its talented winemaker as many of his wines are highly rated and well-regarded.