Gleason Barn

Pairing Tips: Cheese & Charcuterie

by on February 11, 2015

cheese2

Thanks to all who attended our Nickel & Nickel Winter Open House last weekend! The fantastic crowd definitely kept things lively under overcast skies. The Napa Valley was drenched this past week with much needed rain, but the water-laden clouds spared us for the day and we entertained a full house. While Nickel & Nickel staff graciously poured our single-vineyard wines in our Fermentation Barns, Chef Trevor Eliason replenished the tables in the lounge area with cheese and charcuterie to keep palates interesting.

Cheese

Chef Trevor has provided us with suggestions for compiling your own spreads for a lovely cheese, charcuterie and wine experience at home. Keep in mind – everyone’s tastes are different, and the fun is in discovering how the food interacts with the wine on your palate.

Cheese

Age Matters: Go for aged cheeses with wonderfully concentrated flavors. At Open House, we served the Beemster Gouda, aged 18 months and 24 months.

Waxed vs. Washed: We typically recommend a waxed-rind cheese for wine pairing purposes – washed-rind cheese tends to be too ripe.

Salt Content: Look for something not too salty, so as to not interfere with the flavors of the wine. A good, balanced cheese we like to serve at events is Highway-1.

Cow, Sheep, Goat?: Local cow and sheep cheese is safe bet when attempting to pair with wine; goat cheese is not always wine-friendly. However, there are exceptions to the rule – we do offer Cypress Grove Midnight Moon Chèvre with Nickel & Nickel wines.

Charcuterie

Texture: We select thinly sliced meats instead of sausages, terrines and rillettes – think Proscuitto or Bresaola. This form of charcuterie offers a nice melt-in-your-mouth texture that is fantastic with wine.

Salty or Spicy?: Salty, fatty charcuterie goes great with our Nickel & Nickel Cabernets. Hot and spicy meats are not the best complement to our wines, but if you’re looking for something with a little bite, try a Mortadella with peppercorns.

Befriend the Butcher: It’s always great to support your local businesses. If you’re looking for charcuterie, chat with your butcher and ask if you can taste a selection of meats before you purchase. Try a combination of three different meats, like beef, pork and duck, and see what jumps out at you.

Happy pairing!

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In a Nutshell: Nickel & Nickel’s 2014 Harvest

by on November 17, 2014

Cheers to a fantastic 2014 harvest! We started harvesting fruit at the beginning of September, building to a crescendo that ended on October 14th – the majority of the fruit came in that last two-and-a-half weeks. Overall, we experienced ideal conditions for harvest save for some rain towards the last week of September, which only softened tannins in our Oakville, Yountville and hillside wines.

 

10426180_10152511701889086_1642390701212534517_n10514328_10152528326249086_2908955238307328132_o Left: Truchard Vineyard Chardonnay from our annual Blessing of the Grapes
Right: Beautiful Nickel & Nickel Cabernet Sauvignon fruit

The vintage perfectly encapsulates our single-vineyard winemaking philosophy with the distinctive vineyard expressions evident in the wines. Winemaker Darice Spinelli notes that the vineyard expression is “very pronounced” this year with our Cabernets, ranging from elegant wines graced with soft tannins to bold, more powerful and robust expressions. You can, however, expect the typical red and dark berry fruits characteristic of each vineyard.

We’re also very excited for the development of our 2014 Nickel & Nickel Chardonnays. The wines are filling our fermentation barns with gorgeous aromatics and are already offering beautiful, forward fruit flavors with great balance. We can’t wait to share this vintage with you.

 

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The Nickel & Nickel team
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Harvest Party, Nickel & Nickel Style

by on October 6, 2014

While much of the country may be pulling on stylish boots and bundling up in sweaters, we’re in summer redux here in Napa Valley. Predicted highs of 99 degrees coincided with Saturday’s harvest party, which meant we saw a lot of summer outfits. Who’s to judge if white is worn after Labor Day? Not we—though do be careful around the Cabernet.

Nickel & Nickel

Dan Martin and the Noma Rocksteady Band played while guests mingled sampling pizzas hot from the wood-burning oven and passed hors d’oeuvres. We took guests on behind-the-scenes tours, showing them everything from processing fruit that came in that morning to rehydrating yeast, punch downs and tasting wines that were partway through fermentation.

And there was wine, of course! We poured current release bottles, plus a few treats from the cellar.

2012 Stiling Vineyard Chardonnay

2012 Suscol Ranch Merlot

2011 C.C. Ranch Cabernet

2011 State Ranch Cabernet

2009 Copper Streak Vineyard Cabernet

2006 Witz End Vineyard Cabernet

2006 Dyer Vineyard Syrah

Did you join us? Which wine was your favorite?

Check out the rest of the photos from the day on our Facebook page.

Nickel & Nickel

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Harvest Begins

by on September 8, 2014

Today with our first bins of Truchard Vineyard Chardonnay we kicked off Harvest 2014! This vineyard, located in the Carneros region of Napa Valley, benefits from cool, often foggy, mornings and evenings, and sunny days. Winemaker Darice Spinelli says they are picking the west-facing hillsides first, which get the full benefit of the afternoon sun, and crews will continue to harvest over a period of several days (perhaps weeks) as different areas of the vineyard ripen fully.

Truchard Chardonnay

As with each start to harvest, the team at Nickel & Nickel gathered for a blessing from Father Charles (from the nearby Carmelite monastery) and a toast. Join us in wishing for a safe, successful Harvest 2014!

For a few more photos, visit our Facebook page.

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2011 Nickel & Nickel Cabernet Day

by on July 11, 2014

It’s summer, and while we love Chardonnay we’re thinking Napa Cabernet—2011 Nickel & Nickel Cabernet Sauvignon, in fact. This year we’re celebrating our newest vintage on Saturday, August 2, with tastes offered of each of the 12 single-vineyard wines that make up this vintage.

What’s special about 2011? We think you’ll find that these wines share a beautiful balance and elegant expressions of each vineyard.

And you won’t go away hungry. Chef Trevor and his team are preparing an array of hors d’oeuvres to complement the flavors of the wines.

This event is nearly sold out, so if you want to attend, be sure to call us today at (707)967-9600.

Members of our wine clubs are the first to receive invitations to all of our winery events, as well as special pricing on wines and wine shipments. Learn about club member benefits here.

Napa Cabernet

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