Gleason Barn

Tag Archives: Kelham Vineyard Cabernet



Meet Our 2010 Single-Vineyard Cabernets

on September 2, 2013

We officially released our 2010 Nickel & Nickel Single-Vineyard Cabernets in August to an appreciative crowd.

2010 Nickel & Nickel Cabernets

Winemaker Darice Spinelli describes the 2010 Cabernets as showing ripe fruit, with polished tannins and a nice integration of oak. The wines strike a nice balance of being approachable now, but able to evolve beautifully in bottle.

To learn more about these wines, visit our portfolio or you may acquire your favorites among the vintage online here.

Guests on our tours and tastings have the opportunity to taste several of these 2010 Cabs side by side. We’re currently pouring:

2010 Nickel & Nickel C. C. Ranch Cabernet Sauvignon, Rutherford, Napa Valley

2010 Nickel & Nickel Quarry Vineyard Cabernet Sauvignon, Rutherford, Napa Valley

2010 Nickel & Nickel State Ranch, Yountville, Napa Valley

2010 Nickel & Nickel Kelham Vineyard, Oakville, Napa Valley

We are in one of our busiest seasons of the year, so please call well in advance of your planned visit. The wines presented on tours and tastings change every few weeks. We look forward to seeing you!

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Beef Filet Slider with Cabbage Slaw

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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