Gleason Barn

Monthly Archives: January 2013

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Beef Filet Slider with Cabbage Slaw

by on January 29, 2013

Sliders are favorite appetizers at any occasion and can be prepared in a multitude of ways. In the winery kitchen, we grind beef from the trim of our larger roasts and steaks. Ask your local butcher to grind you specific cuts of beef. For the buns, many grocery stores now carry slider buns, or dinner rolls work just as well.

Pair with 2009 Nickel & Nickel Kelham Vineyard Cabernet Sauvignon, Oakville, Napa Valley–or your favorite Nickel & Nickel Cabernet.

 

Beef Filet Slider with Cabbage Slaw

For a printable version, click here.

INGREDIENTS

(YIELDS 8 SLIDERS)

1 pound ground beef filet

Salt and pepper, to taste

8 slider buns or dinner rolls

Slaw:

1 head Napa cabbage, chiffonade

1 carrot, julienned

½ red onion, thinly sliced

2 tablespoons parsley, chopped

2 tablespoons chives, chopped

Dressing:

1 cup mayonnaise

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 garlic clove, minced

Salt and pepper, to taste

Aioli:

1 head garlic

Salt and pepper, to taste

½ cup mayonnaise

Shape ground beef into eight, two-ounce patties. Season liberally with salt and pepper, and sauté on medium heat until the patties have reached desired doneness.

In a large bowl, combine cabbage, carrot, onion, parsley and chives. In a medium bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, garlic, salt and pepper. Mix well, then combine with the cabbage mixture. Taste and add more salt and pepper, if needed.

To create the aioli, preheat the oven to 325ºF. Take a whole head of garlic and cut off the stalk end to expose the top of the garlic cloves. Place in a baking dish, lightly coat with olive oil, salt and pepper. Cover with foil and bake in oven for 1 houruntil the garlic is very tender. Allow to cool, remove cloves from the head and place in a small bowl.

Smash the cloves with the back of a fork then mix with the mayonnaise. To assemble, slice the buns in half, place on a baking pan, and toast in a 325ºF oven for three minutes.

Spread the aioli on both sides of the bun, place cooked beef patty on bun and top with slaw. Then cap with the top bun and enjoy with a glass of Nickel & Nickel Kelham Vineyard Cabernet Sauvignon.

For a printable version of this recipe, click here.

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Vineyard Profile: State Ranch Cabernet Flavor Profile

by on January 29, 2013

We’re continuing our profile of the State Ranch vineyard with notes from our winemaker on this Cabernet Sauvignon’s flavor profile. For previous posts on this vineyard, visit here and here.

Darice Spinelli points to several factors that make State Ranch Cabernet Sauvignon the single-vineyard wine we know and love:

1. The fruit from this vineyard is one of the last to come in each harvest, and that longer hang time leads to the darker fruit profile in the finished wine. (Contrast with C.C. Ranch’s red fruit flavors.)

2. The Yountville climate is similar to the Oakville climate, which brings richness and structure to State Ranch Cabernet.

3. A combination of clones (Cabernet Sauvignon clone 7 and 4) add complexity to the wine.

If you are new to State Ranch Cabernet—or even if you’re a long-time fan—look for those dark, jammy flavors with a touch of minerality and rich, big structure. This is truly a wine to savor!

To read more about this wine, click here, and to purchase the 2009 vintage, click here.

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Wine Club Shipments: A New Look

by on January 28, 2013

Have you noticed the change? With each wine club shipment we send out, we’ve always enclosed a letter from Dirk Hampson or from Larry Maguire and complete wine notes.

Well, beginning with our first club shipment this year for the Nickel & Nickel Single-Vineyard Club, we are introducing re-designed materials. We’re still sending you the letter and full wine notes, but we’re also adding a recipe to pair with one of the wines and beautiful photographs from our home. Each shipment enclosure is tailored to your wine club.

Those of you who are members of the Single-Vineyard Club have already received this new enclosure. Take a look and let us know what you think: information@nickelandnickel.com. For our Club Cabernet and Dolce Far Niente Society members, keep an eye out for these next month.

Club Cab

We will also have an online version of these booklets available on our wine club shipment page, so you can refer to them, print or share with friends. Take a look at the Nickel & Nickel Single-Vineyard Club booklet here. (The link is under Nickel & Nickel Single-Vineyard Club and reads “View Brochure.”)

We hope you enjoy the new look and find the information useful.

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Vineyard Profile: A Viticulturist’s Look at State Ranch

by on January 25, 2013

We are continuing our feature on our State Ranch Vineyard. For our first post, click here

The thing that stands out about this vineyard for Viticulturist Aaron Fishleder is the excellent, natural drainage—particularly on the east side of State Lane. Situated on an old riverbed, the rocky loam soil in this vineyard promotes year-around drainage, which fosters moderate vine growth and beautiful concentration in the resulting wine.

Nickel & Nickel receives fruit from 11 acres of this 23-acre vineyard. Though located in the Yountville AVA, the State Ranch vineyard is just down the road from Stags Leap District. We will talk with Winemaker Darice Spinelli next week about characteristics of State Ranch Cabernet Sauvignon.

AVAs

The star marks the approximate location of the State Ranch vineyard in the northeast corner of the Yountville AVA.

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Nickel & Nickel Open House 2013

by on January 18, 2013

Nickel & Nickel Truck

We’re counting the days to our first event of the year, our annual Winter Open House on February 2. If you will be in Napa Valley and would like to join us for a party with an incredible selection of single-vineyard wines give us a call at (707) 967-9600 or email Noelle at ngovi@nickelandnickel.com. Cost is $75 per person, and the event is complimentary to wine club members and their guest, for a party of two. We’d love to see you! For more information, click here.

If you aren’t able to join us, you can still enjoy the open house from afar by tuning into our Facebook, Twitter, Google+ or Instagram pages. (And on Twitter and Instagram, we’ll be using #NNOpenHouse. If you’re new to hashtags, check out this overview. ) We’d love to connect and share the day with you!

And for those of you attending the event, feel free to share your day with us by tagging us in your photos, posting to our Facebook page or just Tweeting your favorite wine of the day. You’re also invited to use #NNOpenHouse on Twitter and Instagram.

Hope to see you February 2!

(Photo Credit: Cordero Studios)

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