Author: Melanie Young

Melanie Young is Co-Host of The Connected Table Live & The Connected Table SIPS. She writes about wine, spirits, food, travel and health. She is a member of Les Dames d'Escoffier and the Wine Media Guild. She also blogs at www.melanieyoung.com

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Sipping with Clay Shannon, Shannon Family Wines

Clay Shannon
Clay Shannon

 

After a long career in vineyard management in Napa Valley, Clay Shannon set out to acquire land to make his own wines in 1996. “I wanted a mountain vineyard that had red dirt to grow some rich, well-concentrated red grapes with strong tannins,” he shared with us. Shannon found his land on a remote ridge at 2500 feet elevation in Lake County outside Napa Valley and Mendocino to establish his ranch and Shannon Family Wines which he oversees with his wife, Angie Shannon.

Clay and Angie Shannon
Clay and Angie Shannon, Shannon Family Wines

The Lake Country wine region is home to about two dozen wineries and seven designated American Viticultural Areas (AVA). Grape growing here dates to the 1800s but was replaced by other agricultural products during Prohibition era. Grape growing resumed in the 1960. The area is mountainous with cool winters and volcanic soils. The area’s just still far enough away from the Napa scene to be a “discovery journey.”

Shannon's Sheep
Shannon also herds sheep.

About half of the Shannon’s 2000 acres is dedicated to vines, with a focus on organic regenerative farming The rest is preserved. There’s also a herd of sheep, which inspired the label for Ovis, a premium single vineyard estate red. Shannon cultivates Cabernet Sauvignon, Syrah, Petite Sirah, Sauvignon Blanc and Rhône reds. He is also experimenting with other drought-resistant varieties including Touriga Nacional, Counoise, Nero d’Avola and Alicante Bousche.

Many have referred to Clay Shannon as a “maverick” for settling in Lake County which still has a lower profile than its starry neighbor, Napa. It is a title he eschews. “I’m just cowboy farmer who wanted to the own the best land I could to make the wine I wanted. Sometimes you need to venture a little further to find what you are looking for.”
www.shannonfamilywines.com

What we tasted:

Sauvignon Blanc

Clay Shannon Sauvignon Blanc. Think lime, gooseberry, white peach and a hint of flint. SRP $30

Shannon Cabernet Sauvignon

Clay Shannon Cabernet Sauvignon: Grapes are sourced from the lots to make this red which is has notes of raspberry, cherry and tobacco. SRP: $45

Buck Shack Red

Buck Shack: Shannon’s popular red blend is aged in bourbon barrels to soften the tannins and lend hints of whisky and vanilla. It’s sold in 750L whisky bottle. The name Buck Shack is a nod to the 100-year-old skinning shed located on his ranch known as “Ye Old Buck Shack.” “This is a wine about having fun, Shannon shared. SRP $35

Shannon calls Ovis his “sexy Cabernet Sauvignon. This estate grown single vineyard red is barrel-aged 20 to 24 months and then another year aged in bottle. The name Ovis translates in Latin to sheep, and there are 3000 of these wooly creatures on Shannon’s ranch. Would pairing this rich, dense red wine with roasted lamb feel appropriate? SRP $60

Listen here to our SIPS podcast with Clay Shannon (link). Or click below.

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Commonwealth Wine School: A Leader in Wine Education

Boston is considered one of the nation’s centers for higher learning and is home to many renowned universities. The city is also home to Commonwealth Wine School a leading institution for both avocational and professional wine, spirits, and sake education.

Located in the heart of Harvard Square in Cambridge, Commonwealth Wine School offers a range of courses from beginner to advanced levels. For industry professionals, Commonwealth Wine School offers certification level programs from the Wine and Spirits Education Trust (WSET), the Wine Scholar Guild, and the Society of Wine Educators.

We recently caught up with Kim Simone, Manager of Commonwealth Wine School, and asked her about what you should look for when selecting a wine studies program. Kim has worked in education for many years and has numerous wine certifications including Level 3 WSET and Certified Wine Educator. She served as corporate sommelier for the Legal Food Restaurant Group for many years and is founder of Vinitas Wineworks, a wine consulting company that collaborates with retailers and wineries.

Kim Simone, Manager, Commonwealth Wine School
Kim Simone, Manager, Commonwealth Wine School

TCT: Kim, many people may be considering a wine program to advance their education. What questions should they be asking when looking at schools?

KS: It depends on their priorities and what they want to do with their education. We see people from many backgrounds and with many reasons for enrolling. Some students work in the industry and want professional certifications to advance their careers. Others are enthusiastic wine consumers who want to become familiar about a certain wine region or style. Or they are traveling overseas and want to learn about the wines beforehand. We offer a broad range of studies for both groups.

TCT:  We see more people using initials like WSET, CWE and CSW after their names. Tell us about the certification programs offered.

KS: Commonwealth Wine School offers the full course of wine studies and certification levels for WSET as well as for spirits and sake. That is something that sets us apart. We also offer certification programs for the Wine Scholar Guild and the Society of Wine Educators.

Commonwealth Wine School offers all levels of WSET certification for wine, spirits and sake

TCT: Tell us about your instructors.

KS: We work with many fantastic teachers in the Boston who are respected for their knowledge. Many are published authors or who have worked in the restaurant and hospitality management industry – just to mention a few: Erika Frey, Adam Centamore, Jo-Ann Ross , Ashley Broshious.

TCT: How large are your classes?

KS: Our classes on average range from 12-to 20 people. Especially for the professional studies programs, we want to keep classes small to encourage communication. Of course, we also host winemaker dinners and tastings that are larger, and we also offer virtual classes. So anyone can join us from outside Boston throughout online platform.

Trade classes at Commonwealth Wine School are kept small to encourage more interaction with students.

TCT: Have you noticed any changes in what students are enrolling in?

KS: We are seeing more students enrolling from our restaurant partners. We see them sent by their beverage group or manager. Many enroll to advance their education and improve their standing in the industry, or they may work retail and want to improve their knowledge to better serve their customers.

TCT: Anything else you want to share with us?

KS: Yes, it is important to note that Commonwealth Wine School is about building community, whether you are joining us for avocational or professional reasons. We offer a diverse range of workshops, wine camps and tasting events that are affordable for those individuals who enjoy learning with like-minded people, and we aim to be the leading center for higher wine education in the greater Boston/New England area for industry professionals.

Check out the current class schedule at this link:  www.commonwealthwineschool.com/calendar

Follow on Instagram@commonwealthwineschool

Listen to our SIPS podcast with Kim Simone here

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Sipping Aged Albariños with Bodegas Fillaboa

 

Albariño wines from Rías Baixas in Spain are aromatic wines with zesty tropical and citrus notes and zippy acidity that tap dance on your palate as you savor them, perhaps with with a plate of fresh-caught Galician seafood.

But, as we learned tasting aged albariños from Bodegas Fillaboa, that time spent on fine lees with the steady stir of bâtonnage creates wines more like a graceful pas de deux of flavors and complexity.

We tasted three different selections from Bodegas Fillaboa, a family-owned estate in Galicia. Located in a 15th century Romanesque castle near the border between Spain and Portugal, Fillaboa produces some of the finest and rarest estate-grown wines in D.O Rías Baixas.

Bodega's Fillaboa's name translates in the Galician dialect to “the good daughter” and references a local story that a Count left his best lands to his youngest daughter. Since, 2000 Fillaboa has been owned by the Masaveu family.
Bodega’s Fillaboa’s name translates in the Galician dialect to “the good daughter” and references a local story that a Count left his best lands to his youngest daughter. Since, 2000 Fillaboa has been owned by the Masaveu family.

Estate grown wines in Rías Baixas are still uncommon, according to Isabel Salgado, winemaker at Bodegas Fillaboa since 1998. “We feel having estate grown fruit is important for maintaining full quality control.”

Fillaboa is located near the Portuguese border (150 feet) and bordered by the Atlantic Ocean (22 miles) and the Tea and Miño Rivers. “This is a very windy and rainy part of Spain with granite-rich soil and round rocks from the river. Here we use “en parra” (pergola) system to elevate vines six to seven feet to protect the fruit from the damp soil and increase wind flow through the plantings,” Salgado noted.

Isabel Salgado, winemaker for Bodegas Fillaboa

Salgado believes albariños have great aging potential. “At the beginning of my career, everyone wanted fresh albariños to drink. Over time, I researched the aging potential of white wines in bâtonnage. I was inspired to keep some albariños on fine lees to see how they would evolve. No one in the region had made wine like this in the past. In 2000 we released our first Seleccion Finca, and it showed how well albariño can age.”

What we tasted

Bodegas Fillaboa Albariño, 2020 (SRP $20) This wine spends at least four months on fine lees. This is an aromatic wine with refreshing notes of pineapple, lemon, mango and apple with bright acidity. Consider pairing with boiled seafood, lightly grilled or poached fish with citrus sauce, mussels in garlic and white wine. Salgado feels this wine has three-year aging potential.

Fillaboa Seleccion Monte Alto

Selección Finca Monte Alto, 2018 (SRP $26) This is a single vineyard wine from Fillabao’s Monte Alto plot of just seven hectares with 28-year-old vines. The wine is aged on fine lees for one year. Annual production is limited to 10,000 bottles, depending on the vintage. This wine has fuller flavors of tropical fruit, apple and light toast with a smooth finish. Consider pairing with blackened redfish, Spanish tortas with jamón and queso, fish stew. Salgado sees its aging potential for five years.

Fillaboa 1898Fillaboa 1898, 2010 ($58) This is a complex wine made only in the best vintages. Albariño grapes are sourced from eight estate plots; the wine is six years on lees with regular bâtonnage. This wine delivers unctuous notes of ripe tropical fruits, baked apples and brioche toast with a long finish. Savor with roast pork, coq au vin, butter-poached lobster.

Tasting through these three albariño selections gave us a greater appreciation for these wines and the complexity they can develop with age. Bodegas Fillaboa wines are imported in the U.S. by Folio Fine Wine Partners.  www.BodegasFillaboa.com

Follow and connect  @masaveubodegas

In addition to the winery and vineyards, the Fillaboa estate features a Roman bridge, a stone chapel built in 1909, and a Romanesque palace that houses works of art by Spanish painters from the fifteenth to twentieth century.

Listen here to our conversation with Bodegas Fillaboa Winemaker Isabel Salgado on The Connected Table SIPS.

 

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Sipping w/ Pablo Cunéo, Bodegas Luigi Bosca, Argentina

World Malbec Day, April 17, is an annual observance that celebrates this noble red grape. Malbec’s roots are from southwest France, but it has achieved superstar status in Argentina where it has flourished.  In fact, Argentina now produces seventy-five percent of Malbec, and its wines have become world-renowned.

One example is Bodegas Luigi Bosca. Established in 1901 by the Arizu family, Luigi Bosca is one of Argentina’s few continually owned and operated family wineries. Its main winery is in Lujàn de Cuyo, a sub-appellation of Mendoza. The Arizu family was instrumental in helping establish Lujàn de Cuyo as an official CDO in 1989. The winery also vineyards in Maipú and and the Uco Valley, also in Mendoza.

Head winemaker, Pablo Cunéo, has worked with Luigi Bosca since 2017. If anyone is an “ambassador” for Mendoza, it is Cunéo, who praises its climactic conditions for making exceptional wines.

“We are fortunate to have very stable growing conditions year after year,” he noted. “Mendoza has a continental climate bordered by the Andes and high elevation vineyards. Its poor alluvial soils help to produce a high concentration of fruit. The cool winds from the Andes, low humidity and ample sunlight are ideal for ripening the fruit with exceptional vibrance and color, especially as you go higher in altitude in the Uco Valley.”

Bodega Luigi Bosca’s De Sangre collection of reserve wines was introduced in October 2021. (Importer: Frederick Wildman)
“De Sangre means ‘of the bloodlines,’ and these wines are close to the Arizu family, special reserve wines usually brought out to serve for special occasions. Now, they want to offer them to the world,” said Cuñeo.“The wines are made from grapes sourced from select parcels to show the characteristic of each variety.”

We tasted three selections:

De Sangre White is a blend of Chardonnay (50%), Semillon (35%) and Sauvignon Blanc (15%). “The Chardonnay is fermented for eight months in French oak to attain toasty, caramel notes. The Semillon has herbal and chamomile characteristics, and the Sauvignon Blanc adds citrus and acidity. We thought this wine would well with a variety of dishes, from a light creamy pasta to spanakopita to pan-roasted trout almondine or Florida grouper in a tropical sauce. So many ideas came to mind!

The De Sangre Cabernet Sauvignon (100%) is blended from grapes from four different parcels in Mendoza. “Each adds something special to the wines,” said Cuñeo. After 12 months aging in oak with malolactic fermentation, this wine delivers pleasing black fruit and peppery notes and ripe, balanced- not overly agressive- tannins which we appreciated. Consider this wine for a for grilled meats, game, or roasts. We enjoyed it with a savory roast chicken.

De Sangre Malbec is one of three Malbecs produced in the collection. The Malbec DOC Lujàn de Cuyo is aged 12 months in oak with malolactic fermentation, which imparts soft elegance and a ripe roundness to the fruit laced with notes of cacao and coffee. This Malbec is silky and plush. We discussed grilled meat, steak and barbecue and tasted at home with David’s “vegetarian” meat loaf.

Cuñeo feels Lujàn de Cuyo produces the most representative of European Malbecs made in the 19th century- very classic. “I call it [Lujan de Cuyo] the Malbec that conquered the world,” he said.

Hear more of our conversation with Pablo Cuñeo on The Connected Table SIPS podcast on iHeart Radio (ir your favorite podcast platform). www.luigibosca.com

 

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This Young South African Wine Producer is Breaking Down Barriers

There was a time in South Africa, when a woman of color would not have the opportunity to run a winery. Berene Sauls represents a new generation breaking down barriers as owner of Tesselaarsdal Winery, located in the Overberg. Opened in 2015, Tesselaarsdal produces cool climate Chardonnay and Pinot Noir with grapes sourced from nearby Hemel-en-Aarde Ridge. The name Tesselaarsdal is an homage to Sauls’ ancestors who were freed slaves and farmers in the area.

Berene Sauls, owner, Tesselaarsdal

Believe in a Dream: A Former Au Par Turns Vintner

Much of Sauls’ hands-on training has been under the mentorship of Olive and Anthony Hamilton Russell, whose namesake winery is among the finest in South Africa’s Overberg region. Sauls began working as an au par to the Hamilton Russell’s four daughters. She expressed an interest in learning the wine business, and the couple encouraged her, giving her more hands-own work at their winery and serving as her mentor.

Sauls says the learning experience of working every department of Hamilton Russell Vineyards was invaluable. Eventually this led to the Hamilton Russells offering to help Sauls start her own winery in 2014. They have provided her a production facility at their winery and seed money to build a winemaking facility.

tessalarsdall vineyards
Tesselaarsdall vineyards

Tesselaarsdal – A Symbol of Freedom and Heritage

Located in the Overberg, Tesselaarsdal is a rural village with historical significance. The widow of its namesake settler, Johannes Tesselaar, left his farmland to his freed slaves upon his death in 1810, a bold move at the time.

Sauls glows with excitement talking about her future as a winery owner, something she knows would have made her mother and grandmother proud. “I named my winery Tesselaarsdal to honor my roots and legacy, and the women on wine’s label represent my mother and grandmother who both loved the land,” she shared.

Eventually Sauls plans to grow her own estate fruit. For now, she sources her grapes from nearby Hemel-en-Aarde Ridge whose higher elevation and cool winds provide ideal growing conditions.

We tasted Tesselaarsdal’s two wines.

Tesselaarsdal Chardonnay 2020

Sauls second vintage, is aged in both amphora and six months in oak, giving it a light toast blended with soft tropical and citrus notes and a nice minerality. As we tasted, visions of Asian curry, Cajun blackened redfish and fresh grilled trout crossed our minds.

Tesselaarsdal Pinot Noir 2019

This wine is aged just over nine months in French oak, imparting notes of allspice, wild strawberries, and fresh cherries on our palate. In South Africa this would be the perfect wine for a classic braai. Here stateside, we call that a cookout on the grill with sausages, lamb, chicken skewers and grilled vegetable. The night we tasted this wine we had cauliflower pizza with bitter greens, anchovies, and caramelized onions.

Tesselaarsdal means “heaven on earth” in Old Dutch and Afrikaans. And for Berene Sauls it is a place to honor her heritage and plant her own piece of heaven, writing an exciting next chapter for this vibrant young woman.

Importer: www.vineyardbrands.com     www.tesselaarsdalwines.co.za

Meet Berene Sauls and hear her story on The Connected Table SIPS

 

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Chef-Driven Teas with Food Pairings in Mind

We enjoy drinking wine with our meals and an evening cocktail. We also know taking a healthy break from daily alcohol consumption is a good thing, especially in our profession. However, drinking water with our dinner just doesn’t provide the satiating satisfaction we desire.

Happily, we discovered Enroot Sparkling Teas, thirst-quenching cold brewed teas with botanical and fruit flavors that do not overpower the palate. The recipes for Enroot’s five different tea flavors were created and tested by chefs with food pairings in mind. Our first taste of Enroot was at Chef J J Johnson’s Field Trip at Rockefeller Center in New York City. At the time, we had never heard of Enroot, but we were impressed. Then, our friends at Vineyard Brands introduced Enroot a wine tasting in New York City last October. Vineyard Brands is the distributor. We were hooked!

We tasted them all! And we are thirsty for more!
We tasted all five botanical teas alone and also mixed with white rum. Enroot is distributed by Vineyard Brands

It turns out Enroot is the brainchild of three friends, Cristine Patwa, John Fogelman and Brad Pitt (yes, the actor!) The teas were conceived to appeal to the “sober curious,” population who want to enjoy low or no-alcohol beverage options and seek something better-for-you than a sugary soda. Tea, being filled with antioxidants and botanicals makes sense.

Fact: Low- and no-alcohol market, driven by millennials, is continuing to expand, with consumption expected to grow 31% by 2024, according to the IWSR.

Brad Pitt, Cristina Patwa, John Fogelman
Brad Pitt, Cristina Patwa, John Fogelman- Cofounders, Enroot

CEO Cris Patwa was inspired by the refreshing teas made by her grandmother, Pamela, a small-scale farmer and food entrepreneur in the Philippines. “When I was a little girl, my grandmother would cut open fresh mango for our afternoon snacks. If we were thirsty, a fresh coconut would be plucked and hacked to enjoy directly from the trees as refreshment. We lived with this authentic connection to our food, farms and family – which ultimately became the values that Enroot is founded on today. A driving force for me in creating this company with Brad and John was to be able bottle these memories and learnings from her.”

The cold brew process takes over 20 hours. “This method avoids scalding or over-cooking the tea leaves and botanicals which can create bitterness and astringency that often require a notable amount of sugar or artificial sweeteners to mask,” said Patwa. “Without this bitterness in our slow cold brews, we were able to avoid the use of added sugars, sweeteners, artificial ingredients, flavors/essences/extracts, concentrates, Stevia or monk fruit – while only being 25 natural whole calories. “

Enroot works with small farmers around the world to select its botanicals, another nod of respect to Patwa’s grandmother.

“Each ingredient is meticulously sourced to ensure the highest quality farm-to-bottle experience. Our organic teas can take several months to several years to evolve and mature for careful picking during harvest season,” said Patwa.

Enroot also partnered with The James Beard Foundation (JBF) to select 12 chefs to create the botanical recipes for Enroot. There are currently five flavors. Apple-Lemon-Cayenne-Yerba Mata; Mango, Ginger- Tumeric-Guyasa, Peach-Hibiscus Jasmine Green Tea, Raspberry-Mint White Peony Tea and Strawberry- Lavender Rosemary- Tulsi (a type of holy basil). The chefs also created cocktail recipes and dishes to pair with the different teas which can be found at www.drinkenroot.com

A Certified B Corp, Enroot has also committed to supporting JBF’s Women’s Leadership Initiative. “The desire to support women is also a nod to grandmother, Pamela. In many ways, she laid the foundation for who I am today, imparting wisdom and life experience, and learning about business, agriculture, community, and sustainability,” said Patwa.

Find recipes at www.drinkenroot.com, Follow @drinkenroot.com   www.vineyardbrands.com
Find recipes at www.drinkenroot.com    Follow @drinkenroot.com
Cris Patwa, Photo by Michael Becker, Grooming by Brigette Jackson
Cris Patwa, Photo by Michael Becker. Grooming by Brigette Jackson

Listen to our conversation with Cris Patwa, CEO, Enroot- The Connected Table SIPS! podcast-iHeart Radio

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Notes from Florida’s First Coast on #TheConnectedTableROADTRIP

A year ago, we arrived on Florida’s Forgotten Coast in the Eastern Panhandle with a plan to experience Old Florida. Until then, most of our time had been spent in glitzier Palm Beach and Miami. The Forgotten Coast lies south of Tallahassee and runs from Panama City on its west end through Apalachicola to Alligator Harbor at the east end of Franklin County. It’s a land of soulful beauty laced with fragility. We saw remnants from Hurricane Michael, a category 5 that hit the coast in 2018, as we drove toward the western panhandle.

smoked fish dip
Smoked fish dip at Palms Fish Camp, Jacksonville, Florida

While there, we discovered Florida’s Shellfish Trail which runs the western coast roughly from Apalachicola to Yankeetown, both historically known for their oysters, though oyster farming in Apalachicola is on lawful hiatus for a number of years to allow for ecological regeneration of the region’s oyster fisheries. Along the way, we also discovered Steinhatchie scallops and Cedar Key clams. We learned Cedar Key is also a major supplier of stone crabs to places like Joe’s Stone Crab in Miami.

Fast forward a year and we’re back in Florida chasing fish. For the past three weeks we’ve spent time in the Jacksonville area exploring Florida’s “First Coast,” also home to St. Augustine, the oldest city in the country and the place where Spanish explorer, Ponce de Leon, arrived in the 1500s. Here you can find Spanish influences in dishes like Minorcan conch chowder, which uses the spicy Datil pepper (much like a habañero). The one we tasted and liked best was at the Conch House Restaurant.

This casual, dockside restaurant has been owned by the Ponce family for more than 70 years. We learned from the restaurant website that the Ponce family is one of the oldest families in the U.S.A., dating back 400 years! www.conch-house.com

Minorcan Conch Chowder tasted at The Conch House Restaurant, St. Augustine
Minorcan Conch Chowder tasted at The Conch House Restaurant, St. Augustine

We also discovered sweet, plump Mayport shrimp. Named after the settlement at the mouth of the St. John’s River, these shrimp are a northeast Florida favorite, and we could not eat enough of them! Fun fact, Visit Jacksonville has a “Mayport Shrimp Passport” with a list of restaurants and their shrimp specialties.

Mayport Shrimp (Visit Jacksonville)
Mayport Shrimp (Visit Jacksonville)

Jacksonville is a dynamic city with stunning beaches, recreational areas, and an interesting music heritage- both the Allman Brothers and Lynyrd Skynyrd bands originated there. It is home to many fun restaurants and cultural attractions. St. Augustine, Amelia Island, and Fernandina beach are a short drive away, and we explored them all.

In last week’s episode of The Connected Table Live! we discussed Florida’s diverse culinary heritage with Chef Norman Van Aken, who introduced New Florida cuisine to the American food lexicon. Based in Miami, Van Aken spent time working in Key West and is in the process of opening a new Norman’s restaurant in Orlando.

Norman Van Aken
Norman Van Aken

Van Aken is author of cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine, New World Kitchen, My Key West Kitchen and Norman Van Aken’s Florida Kitchen. He also wrote a memoir called, “No Experience Necessary,” proving his talent as a writer is on par with his skills as a chef.

We love this quote that sums up Norman Van Aken:
“Before the celebrity chef craze… before the start of Food Network, Norman Van Aken was starting a revolution. He was doing something unheard of at the time, taking local ethnic flavors, merging them together at restaurants where he worked.” – — The Smithsonian

If you missed last week’s edition of The Connected Table Live with Norman Van Aken, is the link:

Florida Cuisines Coast to Coast with Chef Norman Van Aken

 

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Aloha from Maui- Our Go-To Dining Tips

We visit Maui and Kauai as often as we can. The brilliant blue of the Pacific Ocean, the scent of Hawaii’s many tropical flowers and spectacular sunsets always inspire and re-energize us. Our last visit was in November 2021 to celebrate Thanksgiving. While our stay in Kauai was limited to cooking in our condo – no rental cars available over the holiday!- we did some considerable exploring and dining out during our ten days in Maui.

For those of you planning a trip, here are some of our latest dining picks based on our recent visit:

A quick list

Ka ‘Ana Kitchen at The Andaz Maui at Wailea Resort (Wailea) Go for cocktails (Julie Reiner created the bar program), the food and the sunset! Listen to our interview with Chef Chance Savell on The Connected Table Live below.

Coconut clams with ulu (breadfruit)- Ka'Ana Kitchen
Coconut clams with ulu (breadfruit)- Ka’Ana Kitchen

Macadangdang (Kaanapali). Joey Macadangdang is a former show guest. His newest restaurant offers sophisticated Pacific Rim fare plus a sushi menu.

Joey’s Kitchen (Napili). Joey Macadangdang’s casual eatery serving homestyle Filipino-Hawaiian fare.

A’A Roots (Napili). Casual and small, serving terrific Buddha Bowls, Acai Bowls and other vegan dishes.

Acai bowl with fresh fruit at A'A Roots
Acai bowl with fresh fruit at A’A Roots

Fleetwood’s on Front (Lahaina) Rocker Mick Fleetwood’s restaurant has a spectacular waterfront view and sunset ritual.

Honu Seafood & Pizza (Lahaina). This restaurant is our special place to go our last night in Maui to enjoy the ahi bruschetta and local mushroom pizza.

Ahi Bruschetta with Avocado Cream at Honu
Ahi Bruschetta with Avocado Cream at Honu

Sea House Restaurant (Napili). Located at the luxury Napili Ka Beach Resort, this restaurant has one of the best happy hours and beach front dining.

Monkeypod Kitchen at Whalers Village (Kaanapali). Local restaurateur Peter Merriman serves up craft food and cocktails. Nice wine by the glass list and live music.

Star Noodle (Lahaina). A new waterfront location and COVID restrictions make this southeast restaurant a tough reservation to snag. Consider takeout. It’s worth it!

Castaway Café (Kaanapali). Go for breakfast/brunch for the macadamia nut-banana-coconut pancakes and the island’s best Bloody Mary. Beach side casual.

Macadamia nut-banana-coconut pancakes at Castaway
Macadamia nut-banana-coconut pancakes at Castaway

Listen to The Connected Table Live!

Meet Chef Chance Savell, Ka’Ana Kitchen, Andaz Wailea

Ka’ana means “to share” in Hawaiian. At Ka’Ana Kitchen at the Andaz Maui at Wailea, Chef Chance Savell creates shareable dishes using ingredients from local farmers and fishermen. An Arkansas native, Chef Savell has his special version of buttermilk fried chicken with pineapple on the menu alongside delicious mains of Big Eye Ahi, Prime Sirloin Strip and fresh caught fish. Enjoy a spectacular Maui sunset while dining and don’t miss the cocktails created by celebrated “mixtress” Julie Reiner.

 

 

 

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Provence Rosé Has a Place at the Table Year-Round at These Restaurants

When it comes to enjoying Provence rosé, it’s time to “drink French and eat global.” Provence rosés are dry and fruity, offering essences of wild strawberries, stone fruits, lime and herbal notes with hints of sea breeze and salinity, thanks to the vineyards’ proximity to the Mediterranean Sea. These wines may “speak French,” but they pair well with cuisines around the world.

Three appellations in Provence exclusively produce rosé wines: Côtes de Provence, Coteaux Aix-en-Provence and Coteaux Varois en Provence. Each enjoys a climate with year-round sunshine, minimal rain and cooling breezes from both the sea and the mistral winds coming down from mountains. These conditions contribute to the enduring freshness and acidity of the wines. The traditional grapes used to produce Provence rosès include” Grenache, Cinsault, Mourvèdre as well as Syrah, Cabernet Sauvignon. Some winemakers use a small amount of the white grape, Vermentino, called Rolle in southern France,

Provence rosé wines are finding a place at the table at restaurants coast-to-coast, and increasingly being consumed year-round. Here are a few restaurants to check out and the pairings they have featured.

New York City

Contento NYC

Contento, located in East Harlem, was named one of Esquire Magazine’s 40 Best New Restaurants in America 2021. “Contento” means “happy” in both Spanish and Italian, and that’s how you will feel after dining at this delightful restaurant. The menu is a mosaic of the flavors of Peru created by Chef Oscar Lorenzzi, a native New Yorker with Peruvian roots. An example is the Ceviche Clasico, a creative spin on one of Peru’s iconic raw fish dishes. Chef Lorenzzi selects fresh seasonal fish for this dish to cure in a leche de tigre with red onions, cilantro, sweet corn and sweet potatoes.

The pairing:

Yannick Benjamin, Managing Director and Beverage Director recommends La Bernarde Huts de Luc from AOC Côtes de Provence, a blend of Cinsault, Grenache, Mourvèdre, Syrah, and Rolle. “This is the quintessential Provençal rose: a balance of salty, bright minerally, fresh, tart, peaches and a great acidity to complement the ceviche. It’s a wine you can enjoy on your own as easily as paired with a dish,” said Benjamin.

www.contentonyc.com

Marseille

Bouillabaisse is a hearty fisherman’s stew that originated in the port city of Marseilles, France. The word bouillabaisse is a compound of the Provençal dialect for bolhir (to boil) and abaissar (to simmer). Marseille’s Chef Daniel Drexler allows two days to simmer his fish broth to the desired consistency, saying “You can’t rush a great bouillabaisse.” Marseille’s Bouillabaisse is prepared with fresh monkfish, shrimp, mussels, potatoes, leeks, tomatoes and a small amount of Pastis. The ingredients are arranged in a bowl, and the soup is ladled on top. Enjoy with a side of rouille and slices of toasted house-made walnut-saffron bread.

The Pairing:

Marseilles and its sister restaurant, Nice-Matin (see below) both have a world-class wine list with many French selections curated by Beverage Director Aviram Turgeman. For this pairing, he recommends Sainte Magdeleine 2020 Rosé from AOC Côtes de Provence, a blend of Grenache, Cinsault, Mourvèdre, and Syrah. After all, what grows together, goes together, and nothing speaks “Provence” like a rosé!

www.marseillenyc.com

Nice-Matin

Nice-Matin provides the joie de vivre sensation of being the Cote d’Azur on Manhattan’s Upper West Side. The Provençal bistro offers something for every palate with house-made pasta dishes a signature of the menu. Executive Chef Erik Starkman carefully runs wide strips of dough through his pasta machine several times to obtain the right consistency for his cannelloni pasta. Cannelloni Niçoise, is a heartier dish of the Provence region. The rolled pasta is filled with braised short ribs and cooked in a Provençal tomato sauce.

Nice Matin dish and wne

The Pairing

“Côtes de Provence roses tends to produce wines that are well balanced with a lot of acidity that pair well with the acidity in the tomato sauce. An example is Clos Saint-Joseph, 2019, Côtes de Provence-Villars sur Var, a blend of Grenache, Mourvèdre, Barbaroux (a red grape local to southeastern France), and Rolle,” says Beverage Director Aviram Turgeman

www.nicematinnyc.com

OCabanon — Cave à Manger

In South of France, a Cabanon is a small shed where family and friends gather to eat, drink and talk. At OCabanon, a family-run French restaurant and wine cave in Chelsea, customers gather and linger for lunch and dinner to enjoy Provençal dishes like the Grand Aioli – cooked codfish with hardboiled eggs and seasonal vegetables served on a large plate or platter with a of side of aioli, a garlic-Dijon mayonnaise for dipping. This is a terrific dish to share.

The Pairing

A classic pairing for the Grand Aioli is a Provence rosé, which is dry and flavorful,” says Armel Joly, co-owner of OCabanon. Joly recommends Château Routas from Coteaux Varois en Provence. This small appellation in the far southeast corner of Provence known for its high elevation. The wine is a blend of Cinsault, Grenache, Syrah and Cabernet Sauvignon, delivering flavors of freshly sliced watermelon, ripe peach and wild strawberries and floral notes,

www.ocabanon.com

The Wilson

A popular gathering place at Innside at Melia in the heart of NoMad, The Wilson, serves seafood dishes inspired by the northeast in a chic urban setting. Executive Chef Adrienne Gutierri refers to the menu as “coast to curb.” Here one can start with mussels meunìere and then savor a decadent grilled lobster BLT on buttered brioche with tarragon mayonnaise served with generous side of frites. Don’t miss the back “yard” bar festooned with colorful umbrellas.

The Pairing:

Château de Berne Inspiration Rosé from Côte de Provence, a blend of Grenache, Cinsault, Syrah, is crisp with bright acidity and notes of wild strawberry, citrus and Mediterranean herbs. “You can’t go wrong pairing rosé with fresh seafood,” notes Drew Campbell-Amberg, Lead Bartender.

www.thewilsonnyc.com

Chicago

Chicago is recognized as “the birthplace of the modern skyscraper.” These two contemporary restaurants both deliver great food and panoramic views in stylish settings.

Adorn at The Four Seasons

An elevator sweeps you to the 7th floor of The Four Seasons Hotel and Adorn Bar & Restaurant where award-winning Chef de Cuisine Jonathon Sawyer has created a menu inspired by his global travels in France, Italy and Japan with an embrace of local Midwest bounty. An example is his Crispy Zucchini Blossom Ratatouille: lightly seasoned and grilled chopped eggplant, squash stuffed inside zucchini blossoms which are coated with tempura batter and pan-fried to a delicate crispness. The dish is adorned with a delicate fresh tomato sauce last with a touch of fine herbs and rosé wine.

The Pairing:

Whispering Angel from Cave D’Esclans Rosé, Côtes de Provence is a blend of Grenache, Cinsault and Rolle. “You couldn’t ask for a more perfect Provençal pairing: a dry Côtes de Provence rosé with ratatouille, a dish that originated in Nice in the 1800s, shares Chef Sawyer, adding, “these two classics come together to be so much more than the sum of their ingredients.”

www.adornrestaurant.com

Travelle at The Langham

Named 2021 Best American Restaurant by readers of Hemispheres magazine, Travelle is a casually elegant restaurant & bar/lounge on the second floor of the luxurious Langham hotel, one of Chicago’s iconic skyscrapers designed by Ludwig Mies van der Rohe. Chef de Cuisine Qi Ai prepares dishes that are as beautiful to photograph as they are delicious to eat. One example is the seasonal artisan cheese board which features a selection of cheeses goat, cow and sheep cheeses embellished with house-made pickled ramps, eggplant and mustard seeds and served with slices of grilled sourdough bread.

 

The Pairing:

Director of Food and Beverage, Christina Boyd recommends enjoying the cheese board with a versatile Maison AIX Vin de Provence Rosé from AOC Coteaux d’Aix-en-Provence, a blend of Grenach, Syrah, Cinsault, noting “This wine has a beautiful aroma and high acidity, an ideal pairing.”

www.travellechicago.com

California

Mentone, Aptos, California

The sun-drenched Mediterranean coastline between the cities of Nice and Genoa inspired Chef-Owner David Kinch to create what he calls “Riviera cuisine” at Mentone, located in Aptos, about an hour’s drive from Santa Cruz. Kinch is also the owner of Three-Star Michelin rated-Manresa in nearby Los Gatos. The atmosphere at Mentone blends California casual with St. Tropez sophistication. Popular dishes include house-made pastas and Provençal pizzas like Tarte de Mentone, a “pissaladière” of slow cooked onions and olives topped with anchovies over a savory crust in a wood- burning oven.

The Pairing:

“Rosé wines should be enjoyed year-around,” underscores Wine Director Alyssa Papierneick “With our Tarte de Mentone, I recommend our Domaine de Sulauze Pomponette Rosé 2020 from Coteaux d’Aix-en-Provence, a blend of Grenache, Syrah, Cinsault, Mourvèdre and Rolle. It has a kind of richness through the middle but also a hint of saltiness that complements the anchovies.”

www.mentonerestaurant.com

Caruso’s at the Rosewood Miramar Beach

You can’t have a better location than beachfront in southern California beach to enjoy a glass or two of rosé, especially when it is a five-star rated hotel in upscale Montecito. The Rosewood Miramar and its fine dining restaurant, Caruso’s, overlooks the beach and offers visitors an expansive view of the Pacific Ocean. Michelin starred Chef Malsimo Falsini spotlights the flavors of Mediterranean Italy at Caruso’s where customers can enjoy a prix-fixe four course menu with wines.

The Pairing:

“Rosé season is year around here at the hotel and a top-seller both by the glass and bottle,” shares Wine Director Daniel Fish, who singled out Château de Berne Inspiration 2020 to pair with the restaurant’s popular chargrilled Pacific Octopus with Cannelloni Cream Borlotti, Potato, Chicharrones and Absinthe. The acidity in the wine complements the richness of the octopus.

www.rosewoodhotels.com

New England

South Bay, Greenwich, Connecticut

South Bay with locations in both Greenwich and New Haven Connecticut is a lively seafood driven restaurant focused on flavors of the Mediterranean but also offers a few Latin accents. One example is Chef Daniel Atemiz’s Tuna Tartare with chipotle aioli, guacamole and house- made corn chips – ideal as either a shareable appetizer or entrée for a lighter meal.

The Pairing:

“Domaine St Mitre 2020 from Coteaux Varois en Provence offers a light crisp, elegant rose with soft strawberry and floral notes to complement to the fresh tuna and Latin spices. The blend is Grenache, Syrah, Cinsault and Rolle,” shares General Manager Mauricio Andrade

www.southbayct.com/greenwich

Wildflower Restaurant, Stowe, Vermont

Planning a trip to Vermont? Consider a stop at the Gray Fox Inn in Stowe to dine at Wildflower. Co-owner David Cid envisioned a contemporary menu of American classics reflected the team’s blended heritage from the Caribbean, Central America and Asia. Chef Jonathan Shepard executes this vision impeccably with dishes like roasted chicken marinated in Latin spices served on a bed of sauteed kale with chimichurri sauce and a side of maduros (fried sweet plantains).

The Pairing:

Beverage Director Darnell Holguin recommends Bieler Père et Fils Rosé Sabine, 2020, AOC Coteaux d’Aix-en-Provence, a blend of Grenache, Syrah, Cinsault, Cabernet Sauvignon and Rolle “This dry rosé delivers a mix of floral, herbs and stone fruit notes that complement the savory and sweet spices of the roasted chicken.”

www.wildflowervt.com

Want to learn more about Provence Rosé wines?  Visit: www.vinsdeprovence.com

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New Zealand’s Villa Maria Celebrates Sixty Years and a Fruitful Future

Sixty years is a milestone for any business and especially when it is a winery. Even more interesting is when the winery is located in New Zealand, which is still considered a “new world” wine region. Many of the country’s earliest grape growers were immigrants from Croatia with the biggest wave arriving between 1890 and 1914. This included the Fistonich family. That is where the story of Sir George Fistonich and the birth of Villa Maria begins.

In 1961 at the age of 21, George Fistonich leased land in from his father and planted his first acre of vines in Auckland with the goal of making quality wine, accessible to many. From those humble beginnings, Villa Maria expanded to three wineries throughout the country. It is New Zealand’s most awarded winery with more than 2000 accolades. In 2009, Sir George Fistonich was knighted in recognition of his service to the New Zealand wine industry, a first in that nation.

George Fistonich being knighted
George Fistonich being knighted

Villa Maria’s winemaker, Tom Dixon started as a cellar hand in 2013. “Villa Maria one of the few wineries making wines in every production region of New Zealand. We are based in Auckland on the North Island. On the east coast in Gisborne, we grow Chardonnay and Pinot Gris; just south in Hawkes Bay we produce Bordeaux style reds and Chardonnay. The South Island in Marlborough is where we make out Sauvignon Blanc and Pinot Noir,” he explained.

Tom Dixon
Tom Dixon

Villa Maria’s Sauvignon Blancs take center stage. We tasted the Villa Maria Private Bin Sauvignon 2021, Marlborough (SRP $16.99). The wine’s flavor notes blend citrus and tropical fruits with lemongrass, fresh herbs and a whiff of bell pepper. Dixon explained that Villa Maria sources its Sauvignon Blanc grapes from two vineyards to achieve this balance of flavor.

“The Wairau Valley in Marlborough has a warmer climate and more fertile soils which bring out the tropical fruit character. In the Awatere Valley the climate is cooler, drier, windier and the soils are poor, resulting in wines with more vegetal character such as snow peas and grass. With the Private Bin Sauvignon Blanc, we aim for a 50-50 split so you can taste a lovely intermingling of both tropical and herbal notes,” he noted.

Villa Maria Seddon Vineyard (Marlborough)
Villa Maria Marlborough – Seddon Vineyard

Villa Maria is also recognized for its sustainability platform based on four pillars: Respect the land. Tread lightly. Invest in people. Inspire conscious consumers. “By caring for the land and focusing on preservation, we benefit by making better wine. By investing in people, we have a committed team who shares our mission. Our passion and desire to be sustainable and responsible we want to inspire others to do the same,” he said.

Villa Maria Sauvignon Blanc

We recommend pairing Villa Maria with plant-based dishes, salads, grilled fish, mussels frites,  papaya salad or pad Thai.

The wines are imported in the U.S.A. by Winebow. Connect: www.villamariawines.com IG: @villamariawines

Listen to our SIPS podcast with Tom Dixon here:

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Drink

Ancient Peaks, Paso Robles Southernmost Winery

Ancient Peaks Tasting Room Exterior

The Paso Robles region’s southernmost winery Ancient Peaks is located at Santa Margarita Ranch which we learned is the size of Manhattan. Its vast (857 acre) Margarita Vineyard is the only vineyard in this region and is distinguished by its centuries-old oyster beds deep in the soils and one of the coolest and longest growing seasons thanks to the winds coming from the surrounding Santa Lucia Mountains. In addition to the vineyards, Santa Margarita is one of California’s oldest continuously operated cattle ranches.

Ancient Peaks has considerable provenance in Paso Robles. The property is owned by three longtime winegrowing and cattle ranching families. Founding Winemaker Mike Sinor is considered top in his trade throughout the Central Coast.

We did not have a chance to tour the ranch this trip and hope to do so on a return visit as we hear it is quite spectacular. However, we stopped by Ancient Peak’s Tasting room and tried a selection of wines paired with cheeses. All wines are made with estate fruit.

The wine selections we tasted at Ancient Peak’s tasting room

Here are some tasting notes:

Rosé 2020 ($24), available only at the tasting room, is 90% Pinot Noir and 10% Malbec. It has flavors of raspberry, watermelon and orange zest.

Pearl Chardonnay 2018 ($32) has notes of ripe stone and tropical fruits and vanilla and brown butter notes. A nice option for spicier foods and rich shellfish dishes. The Pearl Collection is all small lot production wines, each under 500 cases, and only available direct through the winery. The name is a reference to the centuries-old oyster beds found throughout the vineyard.

Merlot 2018 ($20). This wine has notes of ripe blueberry, black cherry and touch of spice and creamy vanilla with gravely tannins.

Cabernet Franc Blend 2018 ($50). Made with 71%Cabernet Franc, 24% Merlot and 5% Cabernet Sauvignon, this wine has pleasant peppery notes thanks to the dominant variety combined with red currants, dark plum and leather.

Oyster Ridge 2017 ($60). A Cabernet Sauvignon dominant wine (80%) with small amounts of Petit Verdot, Malbec and Petit Syrah. This is a lush wine, rich with blackberry, black olive, chocolate, mossy, smoky notes and balanced tannins. Ideal for a holiday roast lamb or prime rib.

Ancient Peaks’ Tasting Room is location at 22720 El Camino Real.
Hours 11 a.m.- 5:30 p.m. Phone: 805.365.7045 www.ancientpeaks.com

Come for the wines. Enjoy the cheese pairing!
Come for the wines. Enjoy the cheese pairing!
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A Visit To Tin City and ONX Winery- Paso Robles

ONX WINES-TIN CITY

Ever heard of Tin City? Not to be confused with “Sin City,” a nickname for Las Vegas, Tin City is a contemporary indie wine trail and artisan food and drink hangout built in an industrial park in Paso Robles. The name refers to the metal industrial warehouses that line this walkable area, now filled with winery tasting rooms and eating spots. Don’t miss the artisan sheep’s milk ice cream at Negranti Creamery!

There are roughly 20 small-lot production wineries with tasting rooms in Tin City which makes it a nice day visit. And that’s where we met up with Jeff Strekas of ONX wines to taste and talk.

ONX vineyards
The vineyards at ONX

Founded in 2005 by Orange County (CA) entrepreneur and real estate developer Steve Olson, ONX (pronounced “onyx”) refers to the onyx calcite deposits discovered in the mineral rich soil. The vineyards are located on a 127-acre property in the Templeton Gap District AVA. ONX cultivates 18 different grape varieties, mainly Bordeaux and Rhone white and reds but also Touriga Nacional and Tempranillo (we liked the Tempranillo “Indie Rosé”).

The lineup of ONX wines we tasted.
The lineup of ONX wines we tasted.

Jeff Strekas’s bio says he is a “general misanthrope and curmudgeonly spectator of the “Theater of Life.” We found him pleasant and deeply knowledgeable about the Paso Robles area. He was born and raised in Connecticut and caught the wine bug after traveling to Napa frequently when he worked as a biochemical engineer. After graduating U.C. Davis, he worked in winemaking in Napa and Australia and eventually in Paso Robles. He’s worked at ONX for more than a decade, originally in winemaking and now as Director of Operations and Wine Growing.

Jeff Strekas
Jeff Strekas

ONX’s winemaker is currently Drew Nenow, who worked at his father’s Robert Nenow Winery and aunt and uncle’s Behrens and Hitchcock Wines. Nenow could also be a body double to actor, Tom Cruise, with his wide grin and shock of dark hair.

Drew Nenow

Our visit to ONX included a two night stay at Briarwood Cottage. Owned by the winery, it’s a cozy, well-appointed place to rest your head, walk among the vineyards and write about the day. Info: Briarwood Cottage Vacation Rental — ONX Wines.

Briarcliff Cottage

Tin City is a must stop for your visit to Paso Robles. We wish we had more time to visit more of the tasting rooms and plan to do so when we schedule our return trip.

Here is a link to our podcast with Jeff Strekas on The Connected Table LIVE! Continue reading to learn what we tasted.

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