The Mendocino Appellation, north of Healdsburg is home to rugged coastlines, breathtaking beaches, majestic redwood forests and a slower pace than most of the Bay Area. The little vineyard planted to Wente clones in the early 80’s, sits along the Russian River between the Mayacamas and Coastal Mountain range.
Price: $38 a bottle
Bourride with Lemon Aioli
Risotto and peas
Mac n' cheese
Sourcing from three small vineyards in the Petaluma Gap region of the Sonoma Coast, where cool marine breezes clear the hillsides of morning fog, this Pinot Noir thoughtfully blends the best characteristics of each plot of land into a layered, complex whole. Aging in seasoned French Oak and bottling without fining or filtration give this wine balance without sacrificing an ounce of nuance.
Tasting Notes: Beautiful perfume, silky and supple. Great precision of fruit and spice in this delicate wine, with cherry fruit, earthiness, floral and exotic, and a long, elegant finish.
Cellar Notes: Perfect for the impatient oenophile, this wine is ready to be enjoyed now, and will also age gracefully for 6 to 9 years.
Label Notes: The picture was taken in the late 1890s at the bottom of the Pommard “les Rugiens” Premier Cru vineyard. The Gentleman is an ancestor of Stéphane’s elderly neighbor.
Price: $38 a bottle
One Farm Chicken ~ 4 pound
200 milliliters of dry white wine
½ pound of comté cheese
1 bunch of garlic
100 milliliters of crême fraîche
2 heaping tablespoons of “Fallot” Dijon mustard
1 tablespoon olive oil
Salt, ground pepper, paprika
Cut the chicken in pieces.
Quickly pan fry the chicken pieces until they take a golden color.
Place the chicken in a “gratin” oven plate.
Sprinkle the comté cheese and garlic on the chicken.
In a separate pan, sweat the shallots.
Add the white wine and simmer until reduced approximately halfway.
Add the salt, ground pepper and paprika. Remove the pan from the flame, and stir in the crème fraîche and the mustard.
Add the contents of the pan on top of the chicken.
Sprinkle the breadcrumbs.
Bake at 450˚F for about 40-45 minutes.
Enjoy with a 2012 VIVIER Sonoma Coast Pinot Noir
Hamburger and fries