Wine 988

Rose wine glasses set on wine tasting. Different varieties, colors and shades of pink wines on white… background. Top view

Rosé: it’s pink alcohol, served cold by the pool, right? On one hand, absolutely. On the other, this over-simplifies a surprisingly nuanced wine encompassing impressive historical and cultural traditions in some of Europe’s great appellations. Of course, nuanced doesn’t mean so complex it’s too intimidating to learn the basics. If you’re looking for a break-down of the differences in rosé, from the effect picking and production techniques have on style, color and taste, to a review of classic European regions, bookmark this page. Next time you reach for a bottle, you’ll know the difference between Tavel, Rosado, or Rosato.

Production Methods

Though it’s commonly believed that rosé is made by blending white with red, most bottles are made through skin contact (like a red wine) known as “saignee.” Blending red wine into white is only common in Champagne — not in quality still wine. Further, another misconception leftover from America’s white Zinfandel days is that rosé is off-dry or even sweet. In fact, most quality-driven rosés are a variation on bone dry.

Skin Contact

Have you ever heard a producer use the phrase “intentional rosé?” The concept entails growing and harvesting grapes for the express purpose of making rosé wine. This means picking early to preserve freshness and bright fruit flavors, followed by a limited maceration. In other words, winemaking follows the same technique as for red wine: crushing grapes and allowing the juice time on the skins. But for rosé, that time is far less, from a few hours to two days. The shorter the period, the lighter the color – think pale salmon versus dragon fruit pink. After maceration, the wine is drawn off and fermented to full dryness.

Direct press is a variation on this, though is more akin to white winemaking. Rather than allow any contact between skins and juice, the grapes are pressed and the juice is drawn off the skins. But because the grapes are black, the juice will take on a hint of color and flavor. This method yields a delicate rosé, one that’s faint in color, while favoring citrus flavors over red fruits.

Wine glasses and appetizers on the table in the vineyard orchard.

Saignée

French for “bleeding,” saignée is often a byproduct, though not always – see Navarra – of red winemaking rather than utilized as an intentional rosé winemaking method. Grapes are not picked expressly for rosé but rather for the primary red wine. This technique is common in Paso Robles, for example, where winemakers seek to produce concentrated, bold, and flavorful reds. Bleeding some wine off early in the maceration process concentrates the remaining juice; and the lighter juice that’s bled off gets vinified separately for rosé. Though it’s an acceptable method, wines can be an afterthought. Rosé generally demands freshness, and grapes picked for concentrated reds are usually the opposite: ripe with higher alcohol. Of course, it’s a matter of taste – saignée is great for those who prefer a richer, fruitier style of rosé.

Blending

Except maybe late night at a party, fine wine producers don’t blend red and white wine together. At least, French appellations do not allow it, except for one: Champagne. For rosé Champagne, producers may add still Pinot Noir or Pinot Meunier for hue and flavor. Outside of Europe, a few New World producers might blend white and red but it’s not the norm for quality wine production.

View on ancient village of Aiguines, Provence, France

FRANCE

Provence, France

If you’ve sipped a glass of rosé, you’ve probably tasted one from Provence. The OG of pink wine, denizens of the south of France view rosé as a way a of life, not just a beverage. Stylistically, Provençal rosé is distinct, too.

Typically, wines are made intentionally, picked for citrus and tart red fruit flavors, with limited skin contact for lighter hues and delicacy of flavor. It’s not a big, brash, fruity wine; rather, they are meant as crisp, versatile food wines to be enjoyed with vegetables, seafood and even meat. The classic grapes are Grenache, Cinsualt, and Mourvèdre. Bandol has a large presence in the U.S. for its high quality, pricier versions made from Mourvèdre. Wines are savory, mineral-driven and structured, rather than simple and fruit-forward. Bandol is a rosé that can age.

Tavel, Rhône Valley

Though Provence is better-known in the U.S. market, Tavel is the only French appellation specializing in dry rosé. Talk about intentional winemaking. The primary grape used in Tavel is Grenache. Other grapes allowed include: Cinsault, Bourboulenc, Clairette (pink and white), Mourvèdre, Picpoul (black, white, grey), and Syrah. While white wine cannot be blended with red, white grapes and their press juice can be added pre-fermentation.

Due to longer skin contact, the wines achieve greater color and depth of red fruit flavor. This lends more tannin, structure, and age-worthiness from top producers.

Chinon, Touraine, Anjou, Loire Valley: Based on Cabernet Franc, the best rosés weave delicate vegetal notes from the Cab Franc with juicy red fruit flavors.

The Camino de Santiago is a pilgrimage which can be walked by connecting various different trails and routes through Europe ending at the tomb of St. James in north west Spain.

SPAIN

Spaniards have been drinking rosé for ages; only in recent years have those bottles made their way stateside. Often, producers made simple, quaffable wines. But as exports have increased, so has quality. Instead of rosé, bottles will say rosado. Grenache and Tempranillo are the main varieties used for making various styles, though often in a deeper hue than their French counterparts.

Navarra

Navarra rosé helped make the region famous. Producers turn out both poolside sippers and more complex, food appropriate expressions. Grapes used include Tempranillo, Cabernet Sauvignon, and Merlot, though rosado from old-vine Grenache is considered the highest expression for the region. Saignée method is typical, but in the case of Navarra, wines are of good quality, not after thoughts.

Rioja

Unusual in the world of rosé, or rosado, is the application of aging classifications to this style of wine. Most producers of rosé tout new vintages for their youthfulness and freshness, using stainless steel vessels in that stylistic pursuit. That, or they need to move product for cash flow. But in the case of Rioja, rosado follows the classic aging rules in oak barrels: joven (no aging requirement), crianza (aged for 12 months including 6 months in barrel); and reserva (2 years including 6 months in barrel). Grenache and Tempranillo are the primary grapes.

Txakoli

Spain’s northern Basque country is home to unusual, indigenous varieties used to produce dry, effervescent Txakoli. Though rosé is a recent phenomenon, it’s becoming easier to find in the U.S. Made in a pale shade of pink, wines are mineral and tart, and largely based on red grape Hondarrabi Beltza.

Beautiful Medieval Villlages Of Italy. Pacentro, Abruzzo.

ITALY

Known as rosato in Italy, rosé is made up and down the boot, with styles and flavors dependent on the local climate and traditional varieties. You’ll find more delicate versions produced in the northeast around Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. Logical, given the cooler climate. That includes Chiaretto from Lombardy and Veneto. “Chiaro” means light or pale, evoking the dry style of the wine based on the Corvina grape. Ramato, from Friuli, is based on extended maceration with pink grape Pinot Grigio.

Central Italians, of course, produce rosato. One better known example: cherry-pink Cerasuolo of Abruzzo made from the Montepulciano grape.

In the south, rosatos are fuller-bodied and fuller-flavored like the sun and the food. Puglia, Sicily and Calabria turn out lots of examples with native grapes like Negroamaro (Puglia) and Nero d’Avola (Sicily).

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Nope, orange wine is not made with oranges. No, it isn’t always orange in color. Sorry, it doesn’t really taste like oranges, either.

So what exactly is orange wine? And why do some people loathe it?

Also known as skin-contact white wine or “amber wine,” orange wine is a style developed thousands of years ago in Georgia, a small country at the crossroads of Europe and Asia.

Believed to be the birthplace of wine, Georgia has been fermenting grapes for at least 6,000 years and continues to produce orange wine today.

While most white wine is made by separating the juice from the skins before fermentation, Georgians ferment the juice and skins in an underground clay vessel called a Qvevri.

After extended aging and oxygen exposure, the wine emerges a deep amber color, with intense aromas, healthy tannins, and flavors that range from nuts to herbs, honey, bruised apple, sour bread dough, candied orange rind, and more.

A wine style produced around the globe, orange wine began cropping up in the U.S. around 2010 and has since become a regular part of the American wine repertoire.

Often produced with native yeast (no inoculation) and little additives like sulfur, many orange wines fit neatly into the “natural wine” category — another popular wine segment. Especially appealing among younger, open-minded wine drinkers in search of something unique, both orange and natural wines appear to be here to stay.

But not everyone is a fan of these unconventional, sometimes funky, hard-to-wrap-your-head-around wines — especially in Wine Country.

DC Looney, co-owner of The Punchdown wine shop in Sebastopol and Oakland, was one of the first people to start selling orange wines in the Bay Area.

“People who are trained in wine or work in the industry can be a little set in their way. “They know what Chardonnay and Pinot Noir are supposed to taste like,” he said. “But I grew up in the Midwest not drinking any wine. I think that’s why I’ve been open-minded about orange wines since the beginning.”

In Oakland, Looney said his customers tend to be more willing to give orange wines a go. In Sebastopol, it can be more challenging to get people on board.

“We named our orange wine flight the ‘Orange Adventure,’ because it aligns with our goal to introduce and inspire people to wine styles that may be new or different,” said Looney. “For me, part of the fun of wine is watching people try new things and seeing when they click.”

While traditional orange wines tend to be rich and opulent in style, a growing number of California winemakers are producing versions in a fresher, more restrained style.

Instead of undergoing extended maceration, these wines have spent just hours or a few days mingling with the skins. They’re also being made with varietals that lean toward acid and aromatics, for a combo that’s quickly attracting a whole new audience to orange wines.

“When a winemaker adds a little bit of an aromatic grape to an orange wine, it can bring out these tropical, floral, fruity aromas and it ends up smelling like a fresh bouquet of flowers,” said Looney. “Our most popular skin-fermented white by far (from Catch and Release) has Riesling and Gewurztraminer in it. It’s so popular, I can’t take it off the list.”

Ryan Miller, co-owner of The Redwood wine bar and bottle shop in Sebastopol, said lighter-style orange wines have a loyal following among his customers, especially the younger set who tend to order them by the glass.

“We get a lot of curious wine drinkers through our doors who want to see what the buzz is around macerated white wines,” he said. “For our clientele, sales of skin-contact wine are steady and fairly strong.”

For Miller, lighter-style orange wines are perfect for the warmer months when people are seeking something “fresh” and “food-friendly.” Come fall, however, he admits he has a penchant for the richer style.

“Some of the longer-macerated orange wines are more structured and take on these autumnal, nutty, oxidative qualities,” he said. “That’s what I enjoy when the temperatures start to drop.”

Orange wine curious? Here are some of our favorite skin-contact wines with plenty of vim and vigor.

Catch & Release 2023 Block Party, California ($28)

50% Pinot Gris, 30% Riesling, 20% Gewurztraminer

Deeply tropical and inherently aromatic, this wine holds all the niceties of skin maceration without losing freshness. Tension is brought about by ripeness and lift on the palate without losing the operative of being delicious.

catchandreleasewines.com (also available at The Punchdown in Sebastopol)

Two Shepherds 2022 Trousseau Gris, Russian River Valley ($30)

“Light orange wine or complex rosé? You decide,” says the back label of this delightful Trousseau Gris from 45-year-old vines in the Russian River Valley. Light, fresh and zippy with notes of white peach, white tea and pink grapefruit.

P.S. Also worthy is Two Shepherds 2023 Natty Pets, a delicious, sparkling orange wine in a can. #truestory

twoshepherds.com

Les Lunes 2023 Populis Macerate White, California ($24)

This fresh, gulpable orange wine combines Picpoul, Albarino, Grenache Blanc, Ribolla Gialla, and Chardonnay for summer in a glass. Orange muscat adds a fresh blossom bouquet. lesluneswine.com

Crutchfield 2022 Skin-Contact Chenin Blanc, Clarksburg ($30)

From winemaker Matt Crutchfield comes delicious skin-contact Chenin Blanc from Clarksburg. Showing the savory side of Chenin with orange pith, lemongrass, chamomile, button mushrooms and autumnal flavors. The 2023 vintage will be available this fall. mattcrutchfieldwines.com

Fres. Co 2023 Fire Fuego Sauvignon Blanc, Sonoma Valley ($36)

A thrilling carbonic Sauvignon Blanc from winemaker Jack Sporer, this vibrant orange wine shows aromas of grapefruit and apricot, with light grip on the finish. No sulfur added. fresh.wine

You can reach Staff Writer Sarah Doyle at 707-521-5478 or sarah.doyle@pressdemocrat.com. Follow Sarah on Instagram at @whiskymuse.

Live like a winery owner at The Residence at Skipstone

When my son was two years old I took him on a trip to Napa and Sonoma—as insane as that may sound, and this was over 25 years ago, it worked out nicely. The adults tasted wines and my son puttered around the tasting rooms and gardens with his toy tractor (he’s a chef now, so I like to think this was part of his journey). Naturally this experience only reinforced my desire to return to California wine country with each of my children when they finally came of age so they could properly enjoy one of America’s greatest treasures. This year, my youngest finally crossed the line into 21 and boy did I have a trip planned. I researched, I reviewed and I quizzed my wine industry colleagues, leveraging all of my expertise to ensure we had a doozy of a trip. We did, but it turns out everything I planned is available to anyone and you don’t have to be an insider to have a spectacular visit to wine country, you simply must plan ahead. Hence, I share this guide with you so that your celebration can be as special as ours was—and so the next generation of wine lovers can see for themselves how amazing wine, wine country, and the people that make wine, really are.

Top Tastings:

Enjoying the ambiance in one of the cabanas at Flowers Vineyard.

Flowers Vineyard: Most of the winemaking at Flowers takes place on precipitous ridges close to the Pacific Ocean. To accommodate wine lovers, they built a beautiful winery just a few minutes south of Healdsburg. The main tasting room oozes wine country ambiance with vaulted ceilings and clean simple lines, and the redwoods and lush gardens add to the lovely outdoor setting. Yet, the best seat here is in one of the private cabanas—breezy sailcloth-trimmed spaces and luxurious lounge seating. Here, you’ll be able to sit back and enjoy experiences such as the Estate Vineyard Immersion tasting, a tasting of Flowers’ single vineyard expressions paired with exquisite chef-prepared bites.

Opus One: Book at least two months early for a chance to visit this iconic Napa Valley winery where the setting almost rivals the wines. The Opus One Experience is without question the best option. You’ll enjoy a seated tasting in the incredible Partners’ Room—a luxurious glass-walled lounge with sweeping views of the estate vineyards and thoughtful refinements such as original artwork and Jurassic era limestone floors. None of these distractions, however, will overshadow the wine—a tasting of the current release and two library wines from their collectors’ list. Your personal guide will walk you through the fascinating history of Opus One, and you’ll finish with a grand tour of the winery.

Suite at Jordan Winery

Jordan Winery: Jordan’s tastings tend to book out well in advance, so call as soon as you know your plans and book the Tasting and Tour for the full range of experiences. You’ll start out on the newly renovated terrace with a glass of Jordan Chardonnay and a bite prepared by Executive Chef Jesse Mallgren. Then it’s off to see the winery garden and vineyards, as well as a peek at the stunning new private dining room, followed by a tour of the historic oak tank room and the grand library. Finish with a seated tasting in the very cool cellar room—and prepare to be dazzled by the culinary pairings and the chance to taste multiple vintages of their iconic Alexander Valley Cabernet Sauvignon.

Schramsberg Vineyards: A visit here is a worthy stop for any trip to Napa Valley for the history, the education, and the bubbles. Beloved for their amazing range of sparkling wines, many consider Schramsberg to be America’s true sparkling wine—and for good reason—their Blanc de Blancs was used for President Nixon’s 1972 “Toast to Peace” with China’s Premier Zhou Enlai, and to date, Schramsberg’s sparkling wines have been served at official State functions by every U.S. Presidential administration. The Cave Tour and Tasting experience allows you to “go backstage” into the winery caves where you’ll see firsthand how much time and effort must go into making a method champenoise sparkling wine. Then you’ll finish with a tasting of their expressions (and, like us, probably leave with several bottles to enjoy later).

Incredible Stays That are Not Hotels:

Jordan Winery has an intimate collection of accommodations that are available to members of the wine club—and the ability to stay on this 1,200-acre property is worth the trouble to become a member (you’ll also get first dibs on the cool tastings and events they have throughout the year). Rooms are located in a beautiful French country chateau-inspired winery with stunning, newly designed interiors. Each jewel of a space features elegant designer touches, vintage antiques, and artwork. Some rooms have windows that overlook the barrel room and all of them boast views overlooking Jordan’s rolling vineyard landscape.

Exterior of The Residence at Skipstone

The Residence at Skipstone: Booking an entire home is a big challenge in wine country so this option is a rare gem—a fabulously private sprawling 200-acre wine country estate that overlooks the Alexander Valley. The Residence is just that—an 8,300 square-foot property which was originally the home of Skipstone Winery proprietor Fahri Diner. It offers five bedrooms, 6.5 bathrooms, gym, cellar, pool, game room, and vegetable garden all tucked into the fold of rolling vineyards. The main kitchen is fully-stocked but you’ll likely spend more time around the two outdoor firepits, grilling local lamb in the outdoor gourmet kitchen, (which includes a Mugnaini wood-fired pizza oven, really). A concierge is on hand for everything you might need, including stocking the kitchen or retaining a private chef to do the cooking for you.

Guests also get a private tour and a tasting of their exquisite estate wines, cultivated right on site. Estate winemaker Laura Jones, previously of Aubert Wines and Cliff Lede Vineyards, crafts the wines which include the flagship Oliver’s Blend Cabernet Sauvignon and Faultline Vineyard Bordeaux blend, as well as two extremely limited 75-case bottlings, the Luka’s Blend Cabernet Franc and Sofia’s Vineyard Cabernet Sauvignon. Skipstone also produces Viognier, Malbec, Preface Proprietary Red, and the Rose de Constance Grand Cru Blanc de Blancs Champagne, in partnership with Diebolt-Vallois. If you really want to get swanky, the concierge can also arrange private aviation services and an opportunity to golf or enjoy other amenities and services at the exclusive members-only Jack Nicklaus-designed Mayacama Golf Course and Private Club.

Amazing Meals:

Cyrus Restaurant: This Michelin-starred restaurant by James Beard Award-winning chef Douglas Keane opened in 2022. It’s a gem of a destination just a bit north from Healdsburg—and absolutely worth the extra five-minute drive. Start your 20-course journey (they also offer a three-course lounge menu if you prefer) in the Champagne Bubbles Lounge with cocktails and canapés, then its into the actual kitchen for several courses and real-time interaction with the chefs. Next, you’ll take a seat in the glass-walled dining room with breathtaking, panoramic vineyard views. The finale takes place in the Chocolate Room, featuring a flowing, liquid chocolate wall. After dinner, if you can manage, walk the one block up to the main street in Geyserville grab a negroni on tap (or a Dirty Mezcal Martini with tomato water and olive oil) at the Geyserville Gun Club—lots of locals find their way here.

On the way back to the airport be sure to take a bite of wine country with you—you’ve your choice of fabulous to-go food. Grab a breakfast sandwich at the Model Bakery (their from-scratch English muffins are the stuff of legend), or pop into Oxbow Market and wander the options—everything from fresh salads and from-scratch bakery goods to Moroccan eats, and it’s all delicious. Just be sure to enjoy one last celebratory glass of wine before you head back home.

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Photo by Michael Woolsey

In the latest installment of the hippest wine & fashion collaboration, Belle Glos & Kenny Flowers up the game by offering a limited-edition wine meant to pair perfectly with their tasty print. Dress to impress in the summer heat, and have your fit match your red-waxed wine.

Last year, fifth-generation Napa Valley winemaker Joe Wagner partnered with his favorite upscale tropical clothing brand Kenny Flowers in celebration of each other’s craft and appreciation for those living life unbuttoned. The limited-edition men’s short sleeve button downs and women’s dresses were such a hit amongst customers that they sold out in less than 3 weeks! Now, the styles are back for a limited run – and designed to pair perfectly with a special limited run wine developed by Belle Glos to celebrate the successful collaboration. Less than a year after their first partnership, the brands are doubling down with an even richer collaboration.

Photo by Michael Woolsey

The 2022 Belle Glos x Kenny Flowers Eulenloch ‘Block 2’ Pinot Noir ($85) is available for purchase at the Belle Glos tasting room in downtown Napa and online at belleglos.com/collection/belle-glos.

Shop the limited-edition shirts & dresses via the Kenny Flowers website kennyflowers.com/collections/belle-glos-x-kenny-flowers ($88-$168)

Courtesy of Belle Glos

Michael and Merrily Connor, enjoying their little kingdom in Stonington, Connecticut.

For many, life’s second-act may look more like a snail’s pace kind of day at the beach with a little sunshine and a lot of relaxation. It’s meant to be the ultimate period of switching from overdrive to, well, no drive. Right? For Michael and Merrily Connery, however, they did shift gears, but instead of slowing down, they swapped the go-go-go of city-life for spectacular stony views and fields of potential. From the ground up, along the southeastern, Connecticut shoreline, the Connery’s built a wine lover’s paradise.

With style akin to those in British Vogue, the 70-something year-olds traded rows of offices and long careers in law and real-estate, for rows of vines and wine glasses. The creation of Saltwater Farm and Kingdom of the Hawk vineyards became the fruits of their labor during ages when most yearn for a powerful remote and comfy recliner.

Three of the winery’s most popular selections: Raptor Red, Wayward White, and their Pinto Noir Rose.

The couple met in college while living in Washington DC in the 1960s. After marrying, and moving around between DC, Cincinnati, and Bridgeport, Connecticut while establishing their careers, they settled upon the hustle and bustle of New York.

Many years later, in 2001, they stumbled upon 108 acres on the water in Stonington and began dreaming. The dilapidated, World War Two-era private airplane hangar soon became the home of Saltwater Farm Vineyard, the couple’s first endeavor into the world of vinting. They restored the hangar and began planting vines.

Being familiar with the North Fork of Long Island, which boasts a similar climate, the couple had an idea of what could grow in the rocky soil on their Connecticut property, however sought expertise. “Once the CT Department of Agriculture deemed our soil suitable for growing vines—where there were once fields of hay,” said Michael, “we then sought guidance from Steve Mudd, who’s considered the ‘godfather’ of growing grapes on Long Island.”

The rest is history…

Kingdom of the Hawk Vineyard, Stonington, Connecticut.

Along with wine maker, Gilles Martin, part of Sparkling Pointe on Long Island, the Connerys began making wine suitable to the terroir and climate. The venue soon became popular, not only for wine-tasting, but as a sought-after site for weddings.

With one thriving vineyard and event space, and nearly 20 years under their belts, they were ready for another project. In 2018, they purchased 50 acres of open land in North Stonington—a few miles from Saltwater—and opened Kingdom of the Hawk. With eyes always on design, the couple reimagined the idea of a classic barn for their latest vineyard. Steel beams, vaulted ceilings, concrete floors, and its now iconic archway are all nods to their first foray into wine at Saltwater Farm. The dramatic new structure is a showcase of sleek, contemporary architectural design, surrounded by vines and the area’s rugged rocky vistas.

It’s no surprise that both vineyards check many boxes for weddings of all shapes and sizes. The venues strike a balance between intimate and expansive, and appeal to many with their natural, minimalist aesthetic and stunning views.

Sleek and chic against the night sky, Kingdom of the Hawk befits its majestic name.

Kingdom of the Hawk produces a selection of Chardonnays, Sauvignon Blanc, several Rosés, Cabernet Franc, Pinot Noir, a Bordeaux-like blend of Cab Franc and Merlot. They also create another red blend, their Raptor Red, made with four different grapes.

Given the proximity to the shore, and the rich, locally-sourced options, the couple often pair their wines with seafood.

“Our Sauvignon Blanc is delightful with Ninigret oysters,” mentioned Michael. Or, with a lightly chilled Pinot Noir, we enjoy salmon from J & R Seafood, whether pan sautéed, grilled or baked it pairs perfectly,” said Merrily. “A favorite recipe with corn, tomato and shrimp is perfectly complimented by our Pinot Noir Rosé; and we are fond of a variety of Merguez lamb sausage which cries out for our Raptor Red,” she continued.

Diving into the world of making wine may not be the first, second, or any choice for people of “retirement age,” a construct many today, however, are choosing to flip on its head. But for the Connerys, who’ve chosen to spend this time creating beautiful, community spaces for moments of celebration or just being one with nature, they couldn’t imagine this chapter being filled any other way. “Watching people enjoy themselves at our vineyards…” said Merrily, “We’ve come to realize is probably the best measure of success.”

Inside the massive tasting room, Kingdom of the Hawk Vineyard.

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Auro and Executive Chef Rogelio Garcia earned its first Michelin star in 2023, after being open only for one year.

The relationship between food and wine is a timeless dance of flavors, intricately shaped by regional traditions and elevated through the art of complementary pairings. For culinary enthusiasts and wine lovers, appreciating the synergy between these elements can transform a dining experience from ordinary to exceptional.

This magic is well understood by James Beard Finalist Chef Rogelio Garcia and Certified Sommelier Derek Stevenson of Auro. Together, they have been skillfully pairing cuisine and wine at the one-star Michelin restaurant located in the Four Seasons Napa Valley in Calistoga. Stevenson’s expertly curated wine selections highlight the diversity and quality of local offerings from Calistoga and Napa Valley. Each pairing is thoughtfully chosen to enhance Chef Garcia’s dishes, fostering a harmonious dialogue between food and wine that narrates the unique story of Napa Valley’s terroir. The duo is now expanding their natural collaboration with a new Wine Dinner Series beginning on July 31st, featuring select dates each month through October 30th.

Each dinner will feature a curated multi-course menu, expertly paired with one of the region’s finest wines. Guests can look forward to indulging in innovative dishes crafted from locally sourced ingredients, all while taking in the stunning views from Auro’s perch. This unique dining experience promises to be a delightful celebration of a rich atmosphere, culinary artistry, and fine wine that defines the world-class destination which is the Four Seasons Napa Valley.

“At Auro, we honor the ingredients and the labor that brought them to us,” Chef Garcia adds. “The tasting menu is a tribute to my evolution as a chef, influenced by the brilliant chefs I have had the privilege to work with. It is my hope that through gathering, with friends and family around a meal, we can find common ground on the plate.”

Auro Restaurant Dining Room at Four Seasons Napa Valley

Below is the “Wine Country Tasting Menu” I was able to experience at Auro which had me questioning, what is the better pairing? The food and wine or Rogelio and Derek?

Cape Cod Scallop

Koshihikari Rice, Garlic Mojo Verde

2022 Firetree | Chardonnay | Carneros | CA

10-Day Dry-Aged Hiramasa

Tenbrink Farm Pluots, Avocado, Citrus-Tamarid Aguachile

2023 Kenefick Ranch | Sauvignon Blanc | Calistoga | CA

12-Day Dry-Aged Ruby Red Kinki

Watsonville Baby Artichoke, Dwelley Farm Pole Beans, Mussel-Pernod Fume

2022 Diamond Mountain Vineyard | Chardonnay | Calistoga | CA

California Squab

Tenbrink Farm Cherries, Coriander, Mole Negro

2019 Knights Bridge | Cabernet Sauvignon | Knights Valley | Calistoga | CA

21-Day Dry-Aged Kagoshima Japanese Wagyu

Golden Chanterelles, Bok Choy, Summer Squash

2019 Eisele Vineyard | Cabernet Sauvignon | Calistoga | CA

Tenbrink Farm Peaches

Straus Yogurt Sorbet, Basil Cake, Marshall’s Farm Honey Vinaigrette

2019 Stony Hill | Semilon du Soleil | Semillon | Spring Mountain District | CA

Cinnamon Buñuelo

Caramelized Chocolate Cremeux, Banana, Horchata

2012 Alpha Omega | Sauvignon Blanc + Semillon | Late Harvest | Napa Valley | CA

Auro has created something extraordinary here, a dining event that speaks to all the senses, telling the story of Napa through each carefully crafted bite and sip. This promises to be an evening you will treasure long after the last course has been enjoyed, filled with memories that linger just like the exquisite aftertaste of the wines. Upcoming dinners feature collaborations with renowned wineries, each offering a unique glimpse into Napa Valley’s diverse terroir:

July 31 – Shafer Vineyards

Shafer Vineyards, celebrated for its Hillside Select Cabernet Sauvignon, has been a pillar of Napa Valley’s Stags Leap District since 1972. Their dedication to sustainable practices and the production of consistently high-quality wines has garnered them numerous accolades, including the prestigious “Wine of the Year” award from Wine Spectator.

August 28 – Elusa Winery

Located at the foot of the Four Seasons Napa Valley property, Elusa is a hidden gem that highlights the exceptional terroir of Calistoga. Winemaker Jonathan Walden, in collaboration with acclaimed winemaker Thomas Rivers Brown—who has received multiple 100-point scores from wine critics—creates limited-production wines that beautifully reflect the region’s volcanic soils and diverse microclimates.

September 25 – The Donum Estate

By fusing art with viticulture, Donum crafts exceptional Pinot Noir and Chardonnay in the Carneros region. The estate features one of the largest private sculpture collections globally, offering a distinctive wine tasting experience that captivates all the senses.

October 30 – Hundred Acre Wine

Hundred Acre is a prestigious winery in Napa Valley, established by the visionary winemaker Jayson Woodbridge. It is celebrated for crafting highly sought-after, limited-production Cabernet Sauvignons that consistently earn perfect 100-point ratings from critics and command some of the highest prices in the region.

Four Seasons Resort and Residences Napa Valley is located in Calistoga, CA

Guests can elevate their experience with an overnight stay package, available for selected dates between July 22, 2024, and December 31, 2024. This package offers a complete wine country getaway, featuring a Michelin-Starred dinner at Auro set within a world-class vineyard. Experience why Auro is a must-visit destination for food lovers in Napa Valley. Click here to learn more.

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River in the Sawtooth Mountain Range of Idaho – A State That Now Has 65+ Wineries

If you are seeking a state where you can enjoy an outdoor vacation and drink award-winning wine, then Idaho should be on your radar. Though most people think of Idaho as a place to go hiking and camping amongst breathtaking mountains and lakes, rafting down wild rivers, or skiing at Sun Valley in the winter months, in the past two decades Idaho has been rapidly expanding its wine industry.

“Most people don’t know that Idaho settlers first planted wine grapes and produced wine here in the 1860’s, and today we have more than 65 wineries,” stated Ashlee Struble, Industry Relations Manager with the Idaho Wine Commission, in a recent email interview.

Even more interesting is that 47% of Idaho wineries are women owned. “We, as an industry, are incredibly lucky to have so many talented and intelligent women who are making their mark and forging a path for future generations,” stated Ashlee.

Yet the positive growth of the industry is rather recent. In 2002, there were only 12 wineries in Idaho, and in 2024, there are more than 65 wineries with 1,300 vineyard acres. The total economic impact of the wine industry to the state was $314.2 million in 2022, according to the Idaho Wine Commission website.

So what has created such positive growth in the Idaho wine industry? Ashlee cites five major factors: 1) Ideal grape growing conditions (warm days, cool nights and higher altitude); 2) Increased consumer awareness; 3) A supportive industry environment; 4) Wine tourism and local community support; and 5) Increased access to viticulture and winemaking education.

Ashlee Struble, Industry Relations Manager with the Idaho Wine Commission

Idaho wines that have a tendency to win the most gold medals at wine competitions include grenache, tempranillo, riesling, syrah, and sauvignon blanc, though the 65+ wineries located in Idaho also produce many other wine varieties.

“There are more really delicious wines produced by Idaho winemakers than there were even a decade ago,” stated Eric Degerman, President & CEO of Great Northwest Wine magazine and Director of the Cascadia International Wine Competition. “In the past four years, the best-of-show wine has been made with Idaho-grown grapes.”

But what do Idaho wines taste like? Recently I had a chance to taste over 50 Idaho wines on a visit to the state, and was surprised at the fresh fruity component in many of them, combined with a complex savory note on the finish. Due to this earthy minerality and a refreshing high acid, many of the wines have some of the complex notes often found in European wines. Idaho wines also age well, and take on even more complex flavors over time.

“The soil in Idaho has a lot of volcanic red cinder, which can add a savory component to many of the wines and sometimes a touch of sagebrush,” explained Earl Sullivan, Co-Founder and Owner of Telaya Winery, a popular urban winery nestled along the river in Boise, Idaho.

There are actually six different winegrowing regions of Idaho, and three approved appellations, or AVAs (American Viticulture Areas). They are the Snake River Valley AVA near Boise, Eagle Foothills AVA, north of Boise, and the Lewis-Clark Valley AVA in the far north near Lewiston and Moscow.

6 Major Winegrowing Regions of Idaho and 3 AVAs (Appellations)

So where should you start if you want to schedule your next vacation in Idaho and visit a few wineries? According to Ashlee Struble, you can visit local wineries in and around the capital city of Boise in one to two days, or spend a week touring the different Idaho wine regions and also enjoying some great outdoor adventures.

“If you’re planning a trip to Idaho and want to explore our industry in a short amount of time, I highly recommend flying into Boise (the capital) and staying at one of our excellent downtown Boise hotels. From here, wine enthusiasts can easily access several notable wine regions,” she reported.

For example, there are several urban wineries in Boise and the Garden City district to visit, including Telaya, Scoria, Split Rail, and Proletariat, amongst others. In addition, Boise has some excellent wine bars and wine shops, such as Bodovino, Uncorked, and Coiled Wine Bar, as well as the newly opened House of Wine shop, which also offers educational wine tastings.

Only a one hour drive from Boise, and you will be in the middle of the Snake River Valley AVA where there are many wineries. Koenig Vineyards has a large tasting room and a large terrace with views overlooking the valley. Close by are Ste. Chapelle, Indian Creek, Fujishin, Sawtooth, Veer, Hells Canyon Winery, and many more.

If you want to make a full week tour, then Ashlee recommends: “Rent a car, and tour our three renowned AVAs over the course of a week. Enjoy wine tastings and vineyard views while indulging in our excellent local restaurants, outdoor activities, and museums.”

Both the Idaho Wine Commission Visit website and Wines Northwest include a list of Idaho wineries with contact information to assist you in scheduling winery visits. However, Idaho wineries are usually small family owned businesses, so many will still welcome you with warm smiles if you decide to drop by without an appointment.

Idaho’s Koenig Vineyards with Owners, Sydney Nederend, CEO and James Nederend, Winemaker, and Family

Following is a partial list of award-winning Idaho wines that I enjoyed tasting:

· Veer Wine Project 2022 Garnacha (Grenache)

· Indian Creek Winery 2022 Dry Rosé of Syrah

· Sawtooth Winery 2022 Classic Fly Series Dry Riesling

· Hat Ranch Winery 2020 Tempranillo

· Telaya Winery 2021 Turas (Syrah based red blend)

· Koenig Vineyards 2021 Riesling Ice Wine (sweet)

· Huston Vineyards Chicken Dinner 2023 White Wine

· 3100 Cellars 2019 Sparkling Wine

So, what is the future of the Idaho wine industry? According to Ashlee, “The future of Idaho wine is bright, marked by continued growth, enhanced quality, and increasing recognition.”

Eric Degerman agrees with her: “There will be more delicious wines than ever coming out of Idaho. There are several exciting young vineyard plantings spearheaded by talented farming families and/or retired business leaders.”

There also appears to be much support from the local community, because many of the winery visitors I met were locals who had joined the wine club and enjoyed hanging out with friends to socialize and taste wine.

For an excellent video overview of Idaho wine, check out Madeline Puckette’s, Founder of Wine Folly, YouTube video below:

Author’s Note: I grew up in southeast Idaho near the Wyoming border and the town of Soda Springs, but there are no wineries in that part of Idaho – only cattle ranches, wheat fields, and incredibly beautiful mountains and scenery. It was enjoyable to go back to Idaho this summer and witness the positive growth of the Idaho wine industry, and all of the excitement and passion of the small family grape growers and winemakers.

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Vintage Wine Estates Inc., a Santa Rosa-anchored producer of Ace Cider and wine brands B.R. Cohn, Girard, Clos Pegase and Viansa, on Wednesday announced it has filed for Chapter 11 reorganization as it has increasingly struggled in recent months to pay debts.

The filings in Bankruptcy Court are intended to “establish a fair, structured process for VWE to address outstanding debt obligations while the business pursues the sale of its assets,“ the company said in the news release. Vintage is looking for the ”sale of all or substantially all“ of its assets.

The company said it “experienced negative financial headwinds that severely impacted its liquidity position. In response, the Company explored several solutions to overcome these challenges, with the monetization of all assets being the most viable path forward to maximize value.”

The latest to be sold to pay down debt is Napa Valley’s Cosentino Winery at 7415 St. Helena Highway Yountville. The real estate and equipment for the Napa Valley facility were sold to Gene Wines LLC on Friday for $10.5 million.

As of March 31, the company had about $475 million in assets and $400 million in liabilities, according to a court filing by Seth Kaufman, CEO.

Chief among those liabilities was around $310 million Vintage still owed on secured lines of credit from BMO Bank at the time of the Chapter 11 filings, Kaufman said. His 45-page document recounted the company’s rapid growth through acquisition in recent years, impact of the pandemic on the wine business overall and Vintage’s restructuring strategy put into place in early 2023.

The company in late 2022 had obtained commitments for $458 million in credit lines from Bank of the West, which BMO acquired. But some of those commitments were reduced by $83 million in October of last year after four changes that gave Vintage more time to provide financial records and other information required.

Last September, Vintage brought in investment banker Oppenheimer & Co. to explore takers on three options: find a buyer for all or most of the assets, find an investor for a minority stake or sell individual brands or assets.

When that wasn’t successful, Vintage in January of this year ratcheted up its restructuring plan, including layoffs of 15% more workers on top of the 4% job cuts six months earlier. The company also committed to focusing on “super premium-plus” estate wineries such as Girard, Kunde, B.R. Cohn, Laetitia and Firesteed.

Former executive Karla Reed on Wednesday reflected on the news of the Chapter 11 filing. Reed, now co-founder of boutique Sebastopol vintner Wild Rising Wines, had been working for the company and its predecessor from 2010 until rounds of layoffs early last year. For the last four years, Reed was vice president of finished goods supply chain.

“It’s a sad day for Vintage Wine Estate employees who have worked so hard over the years to build a strong company and see it fall,” Reed told The Press Democrat.

This past March, Vintage brought in GLC Advisors and GLC Securities to find who might bid on company assets before or after a filing for reorganization, Kaufman said in the document.

“Quickly, however, it became apparent that the Company was unlikely to succeed in monetizing the majority of these assets through an out-of-court process, although it was able to close the sale of its Cosentino assets prepetition,“ Kaufman said.

Vintage’s challenges with liquidity continued this year. In February, the company entered the first of multiple forbearance agreements with its lenders that extended payment deadlines, waived previous breaches in requirements to submit financial documents, adjusted interest rates and reduced the credit line by $20 million.

The most recent forbearance agreement was set to expire this Wednesday, July 25. Last Thursday, July 18, the credit agreement was amended for a fifth time, with an advance of $7.5 million.

Vintage also filed with the Securities & Exchange Commission to delist its stock, traded on the Nasdaq exchange under the ticker symbols VWE and VWEWW.

The Vintage Wine Estates portfolio has over 30 wine, spirits and cider brands including luxury and “lifestyle” wines. The company owns and leases about 1,850 acres of vineyards and operates 11 wineries and nine tasting rooms, according to court documents. It employs more than 400 employees in 15 states.

Jeff Quackenbush covers wine, construction and real estate. Reach him at jquackenbush@busjrnl.com or 707-521-4256.

Press Democrat wine writer Peg Melnik contributed to this report.

NOLENSVILLE, Tenn. (WKRN) — Nolensville voters will have the power to allow grocery stores to sell wine in November, the Williamson County Election Commission announced.

Resulting from a signature-gathering campaign, the question of whether to allow wine in grocery stores (WIGS) will appear on the town’s ballot in the Nov. 5 general election.

Williamson County Election Administration Chad Gray issued a memorandum confirming that his staff validated enough signatures to meet the petition threshold for the question to appear on the general election ballot. Per state law, a certain minimum number of Nolensville registered voters had to sign the petition in order to get the initiative on the ballot.

PREVIOUS: New Nolensville grocery stores may be unable to sell wine

One group celebrating the referendum’s appearance on the ballot is the Tennessee Grocers & Convenience Store Association.

“Nolensville shoppers are one stop closer to being able to buy wine where they buy their food,” Association President Rob Ikard said in a statement. “We are excited that the Town of Nolensville will likely join the more than one hundred fifth communities statewide that have adopted wine in grocery stores.”

The Williamson County Election Commission is set to approve the petition results at its upcoming meeting, which should be held no later than August 19.

“We are encouraged by the overwhelmingly positive response we received in the petition effort, but it is now up to the voters of Nolensville,” Ikard said. “Those who want to be able to buy their wine where they buy their food must make their voices heard on November 5.”

⏩ Read today’s top stories on wkrn.com

The referendum is timely, as the town recently announced plans for two new grocery stores that would otherwise have not been able to sell wine when they opened. Both Publix and Kroger are currently in the works in Nolensville, with estimations of opening in the next year and a half.

News 2 has reached out to Nolensville officials for comment, but has not heard anything back as of publication.

Copyright 2024 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

For the latest news, weather, sports, and streaming video, head to WKRN News 2.

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Erin French, the chef-owner of The Lost Kitchen in Freedom, is shown at a cookbook-signing event in Freeport, Maine. Portland Press Herald via Getty

Since opening her restaurant, The Lost Kitchen, in her hometown of Freedom, Maine, chef Erin French has become well-known for her cooking, her personal story of overcoming struggles to find success, and also for how difficult it is to snare a reservation at The Lost Kitchen, the mill-turned-restaurant that requires would-be diners to mail postcards requesting reservations, in the hopes that their postcard will be among those chosen at random.

The Lost Kitchen has gained national renown as high-profile figures such as Martha Stewart have visited, and French has authored books and hosted her own TV series, which airs on the Magnolia Network, the media joint venture between Chip and Joanna Gaines (of “Fixer Upper” fame) and Warner Bros. Discovery.

French’s media footprint has expanded even more with the arrival this summer of a new series, The show, which premiered on the Magnolia Network and the Max streaming platform on June 23, finds French and her husband, Michael Dutton, driving their Airstream trailer across the country to visit cities and states where French hopes to find fresh inspiration for meals served at The Lost Kitchen.

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So far, French and Dutton have visited Louisiana, Texas, Arizona, and California. In the episode that aired Sunday, July 21, the couple came to Oregon, on what they said was the first day of spring.

The couple set up camp on a site overlooking Illahe Vineyards, in the Dallas area. The winery is, French said, one of their favorites, “that we procure wines from for The Lost Kitchen.”

French said in the episode that Oregon is producing all the things that go together. “This is the week of hazelnuts and wine and pasta and open fire cooking, pizza — there’s scene here. We’ve got to check it out.”

Before all that, though, French went on a “truffle foraging adventure,” though her husband, who wasn’t feeling well, stayed behind in the trailer. French met up with Elan Hagens, owner and founder of Temptress Truffles, and Kevin McFarland, who breeds truffle-sniffing dogs and guides truffle hunting excursions.

Hagens told French that the Willamette Valley is one of the “most fruitful regions” for truffles, and the trio, accompanied by a truffle-hunting dog, walked through a wooded area, searching for black truffles and Oregon winter white truffles.

Then, French drove to Portland, where she stopped in at Pastificio d’Oro, for a lesson in preparing hand-made pasta.

“I’ve always wanted to learn how to make handmade pasta, but I’m intimidated,” French said.

French met Chase Dopson and Maggie Irwin, noting that Chase and Maggie are partners, in that he takes care of the pasta, and she takes care of everything else. Dopson demonstrated his technique, which involves using a mattarello, a handmade wooden rolling pin.

French confessed that she’s never made pasta, and has felt “mortified and embarrassed” about it. Following Dopson’s directions, French rolled out pasta dough, and said, “I can already feel my mistakes.”

Both agreed with Dopson’s observation about cooking — “your mood is in your food.”

After cooking granola, with chopped hazelnuts and Oregon honey among the ingredients for breakfast at camp, French was joined by two visiting Lost Kitchen employees, Alex Burnham and Lauren Crichton, as they went to Illahe to preview some wines they might want for The Lost Kitchen.

When they started the wine cellar at The Lost Kitchen, French said, they wanted to have wines that you couldn’t find all over the place. “We wanted it to be like it came from these small vineyards that were doing thoughtful things,” she said. “And Illahe has been on our list since then.”

Karen Richards, of Illahe, poured a number of wines for French, Burnham and Crichton, and talked about the Illahe commitment to sustainability and natural growing practices.

Sitting outside, under a cloudy Oregon sky and with lush greenery in the background, French tasted one wine, and said, “Oh, we know this. This got us through the pandemic.”

A post shared by Tournant (@tournantpdx)

French’s next stop was Tournant, where Jaret Foster and Mona Johnson told French how they went from working in “classic kitchens” to meeting at the Portland Farmers Market, to starting a “farm to fire” dining business, where food is often prepared over an open fire.

Then it was back to Portland, where French was now joined by Dutton, as they walked with the St. Johns Bridge in the background. They agreed they had to go try “some West Coast pizza.” They went to Gracie’s Apizza, where owner Craig Melillo was making pizzas with seasonal ingredients.

“Apparently, Portland, Oregon is like the pizza spot on the West Coast,” Dutton told French. He lived and worked in New York for years, Dutton said, and loves New York pizza. “Let’s see how good it is” in Portland, Dutton said, and added that he bet Melillo was from the East Coast.

Melillo served up a hazelnut pizza with balsamic vinegar; a daily pie with green garlic pesto with kale, pickled chiles and potatoes; and a tomato pie with green garlic and Pecorino cheese.

French and Dutton chowed down. “Nice thin crust,” Dutton said, approvingly. “The pizza is legit,” French said. “We got some real talent on the West Coast for pizza. Might be giving the East Coast a little run for the money.”

Dutton then shared his theory with Melillo, that Portland is gaining a reputation as a pizza place because people are bringing their skills and talents from the East Coast.

Melillo said he grew up in Connecticut, just outside of New Haven, but added that Dutton’s theory was wrong. “I don’t think that’s exactly why it’s really good here,” Melillo said. “The thing about here is the ingredients are so good. Particularly in my case. Every cheese you’re eating, except the Pecorino, is from the Pacific Northwest.”

French concluded that a theme of the week in Oregon was, it’s not about how many people can you feed, “it’s about how many people can you do something really special for.”

Back at their camp, French invited some of the locals she met to share a meal she prepared, including duck breast, onions, hazelnuts, pears, truffles and pinot noir.

“I feel like we don’t ever want to leave,” French said.

The “Oregon: Wine Country” episode of “Getting Lost With Erin French” is “The Lost Kitchen” is

— Kristi Turnquist covers features and entertainment. Reach her at 503-221-8227, kturnquist@oregonian.com or @Kristiturnquist

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