Tag Archives: napa cabernet
on February 11, 2014
By now you’ve likely heard the great news: Napa Valley received inches of much-needed rain recently–more rain in three days than we had received in all of 2013! So there was an extra dose of celebration in the air at our Winter Open House as we toasted good wine, good company and great, rainy weather.
We poured a selection of seven single-vineyard wines. Some, like the Chardonnays and a Merlot, were new releases; some were current releases (two 2010 Cabernets); and some were plucked from the cellar (the 2009 Quarry Vineyard and 2008 Tench Vineyard Cabs). Here’s what we lined up:
2012 Nickel & Nickel Stiling Vineyard Chardonnay, Russian River Valley
2012 Nickel & Nickel Truchard Vineyard Chardonnay, Carneros, Napa Valley
2011 Nickel & Nickel Suscol Ranch Merlot, Napa Valley
2010 Nickel & Nickel John C. Sullenger Vineyard Cabernet Sauvignon, Oakville, Napa Valley
2010 Nickel & Nickel Copper Streak Vineyard Cabernet Sauvignon, Stags Leap District, Napa Valley
2009 Nickel & Nickel Quarry Vineyard Cabernet Sauvignon, Rutherford, Napa Valley
2008 Nickel & Nickel Tench Vineyard Cabernet Sauvignon, Oakville, Napa Valley
(Explore all of our wines on our new online wine shop here.)
In case you missed the event, live vicariously through a selection of Instagram photos from some lucky people who were there. And if you haven’t already, take a look at our Facebook album.
on December 18, 2013
We’re looking back on the year, as seen through our Instagram feed. And if you don’t follow us already, find us at @nickelandnickelwinery. We’d love to connect!
Say cheese! Chef Trevor selected a beautiful and tasty array of cheeses for our February 2013 Open House.
Tulips emerging and keeping our 1929 Ford Model AA company last March.
Meeting our friends, new and old, at Pebble Beach Food & Wine!
A peek into the future at our annual Cabernet Barrel Tasting—the 2012s were phenomenal! (Find out more about our Futures offering here.)
Our magical mix of flowers turned heads this summer!
We released twelve 2010 Single-Vineyard Cabernets!
We celebrated the 2013 harvest with club members and friends.
We’ve been bundling up and enjoying a cold, crisp winter.
Happy holidays from all of us at Nickel & Nickel!
on December 11, 2013
Just in time for the colder months, Executive Chef Trevor Eliason offers this hearty grilled beef tenderloin recipe. Paired with our 2010 Nickel & Nickel Martin Stelling Vineyard Cabernet, this dish is sure to warm you head to toe. P.S.–Don’t have Martin Stelling Vineyard Cab in your cellar? Why not try pairing with another Nickel & Nickel Cabernet?
For other recipes to pair with Nickel & Nickel wines, visit our recipe page.
Download the recipe here.
Grilled Beef Tenderloin, Cheddar Cauliflower Purée,
Baby Carrots, Savoy Spinach and Cabernet Sauce
1 head cheddar cauliflower,
also known as orange cauliflower
1 1/2 quarts whole milk
2 fresh garlic cloves, smashed
1 teaspoon salt
4 tabelspoons horseradish, prepared
1 cup Fiscalini cheddar,
or any aged cheddar, grated
1/2 cup shallots, diced
2 cups red wine
2 fresh garlic cloves
1 bay leaf
4 sprigs thyme
5 peppercorns, whole
1 pint veal stock reduction
Grilled Beef Tenderloin:
1 1/4 pounds beef tenderloin,
prime or choice grade
Kosher salt, to taste
Fresh cracked pepper, to taste
Herb butter, optional
Baby Carrots & Savoy Spinach:
1 dozen baby carrots,
assorted colors if available
1 cup sherry vinegar
2 tablespoons shallots, diced
2 bunches savoy spinach
1 teaspoon sherry vinegar
Salt, to taste
Remove the green leaves from the cheddar cauliflower and chop roughly into medium-sized pieces. You can use most of the stem. Place into a stainless steel pot and cover with whole milk. Add two sliced shallots, two smashed garlic cloves and a teaspoon of salt. Simmer on low heat for about an hour or until the cauliflower has just become very tender and some of the milk has reduced. Set aside. When the cauliflower is tender, strain the liquid and purée in a Cuisinart food processor. Add in the salt and prepared horseradish.
Cabernet Sauce Preparation:
Sweat the half-cup of diced shallots in olive oil until tender. Add the two cups of red wine, two whole garlic cloves, a bay leaf, thyme sprigs and peppercorns. Reduce the mixture by one-third and add the veal reduction stock. You can buy quality veal or beef stock from the freezer section at a specialty grocery store. You can also make your own stock; it will take a full day. Reduce wine and stock by half and strain through a fine mesh strainer. Place into a smaller saucepan and reduce until sauce consistency yields about a half-cup. Set aside.
Begin baby carrot prep by blanching the carrots in salted boiling water. Cook until tender. You may also steam or glaze if familiar with these methods.
I use our gas grill to sear the tenderloin for about five minutes. I then finish it in a slow oven to ensure consistent temperature. If you have wood, or a charcoal grill, it will add nice savory flavor to the tenderloin. I recommend whole tenderloin, as opposed to pre-portioned meat. Season the tenderloin with olive oil, kosher salt, and fresh cracked pepper. Preheat the oven to 300° F. Sear beef on grill then place on a roasting rack. Top with herb butter, if desired. Place in the oven for 10-20 minutes or until thermometer reads between 120-130° F for medium-rare. Let the meat rest at least five minutes.
Baby Carrots & Spinach Preparation:
Start a sauté pan on medium heat and sweat two tablespoons of diced shallots in olive oil until tender. Add your washed spinach and season with a pinch of salt. Finish with a teaspoon of sherry vinegar.
Drizzle the baby carrots with olive oil and add a pinch of salt. Reheat on a baking dish in a 350° F oven for five minutes.
Place cauliflower purée in a small pot and heat gently, stirring often. When warm, add grated cheddar cheese. Whisk to thoroughly incorporate the cheese.
Lay warm plates out on counter and place a scoop of cauliflower purée in the center of the plate. To avoid excess liquid, use tongs to place the sautéed spinach on the plate. Alternatively, you can drain the spinach beforehand. Slice four equal portions of the beef tenderloin and place on top of the spinach. Garnish with three carrots and drizzle a tablespoon or so of the Cabernet sauce around each plate. Bon Appétit. Enjoy with a glass of Nickel & Nickel Martin Stelling Vineyard Cabernet Sauvignon.
Download the recipe here.
on October 24, 2013
Are you visiting Nickel & Nickel (or Far Niente) in November? In addition to world-class wineries and restaurants, Napa Valley has a lot to offer in the arena of performance, art and holiday celebrations with a local flavor.
The events below are just a taste of what we have going on this month. For more information, click the link associated with each event.
Musical Revue: And the World Goes ‘Round at the Napa Valley Playhouse (Napa)
*starring Far Niente Hospitality Manger, Tim Setzer!
Through Nov 10, 2013
Exhibition: Napa Valley A to Z at the Napa Valley Museum (Yountville)
Through Nov 24, 2013
Party: Third Annual Monster Ball at the Native Sons Hall (St. Helena)
Nov 1, 2013
Concert: Makana at the Napa Valley Opera House (Napa)
Nov 2, 2013
Concert: Dave Mason at the Uptown Theatre (Napa)
Nov 7, 2013
Concert: Patty Larkin at the Napa Valley Opera House (Napa)
Nov 8, 2013
Wine Education: Napa Valley vs. The World (Napa)
Nov 10 2013
Concert: Lincoln Lyrics at Napa Valley Performing Arts Center (Yountville)
Nov 10, 2013
Concert: Eroica at the Napa Valley Opera House (Napa)
Nov 10, 2013
Concert: Soja at the Uptown Theatre (Napa)
Nov 10, 2013
Film: Napa Valley Film Festival
Nov 13 – 17, 2013
Presentation: Michael Pollan at the Napa Valley Performing Arts Center (Yountville)
Nov 13, 2013
Exhibition: Vintage Aircraft Display at Napa County Airport (South Napa)
Nov 16 – 17
Festival: Flavor! Napa Valley
Nov 20 – 24, 2013
Art: Giving Thanks: Holiday Open House at The Grand Hand Gallery (Napa)
Nov 23, 2013
Concert: Handel’s Messiah at the Napa Valley Performing Arts Center (Yountville)
Nov 24, 2013
Film: Tuesday Night Flicks: Meet Me in St. Louis at Napa Valley Opera House (Napa)
Nov 26, 2013
Holiday: Napa Tree Lighting Ceremony at Veteran’s Park (Napa)
Nov 27, 2013
Holiday: Thanksgiving Dinner at the Meritage Resort and Spa (Napa)
Nov 28, 2013
Comedy: Paula Poundstone at the Napa Valley Opera House (Napa)
Nov 29, 2013
Holiday: Yountville’s 25th Annual Festival of Lights
Nov 29, 2013
Play: Scrooge at Spreckels Performing Arts Center (Sonoma)
*starring Far Niente Hospitality Manager, Tim Setzer, as Scrooge!
Nov 29 – Dec 22, 2013
Holiday: Christmas Parade in Downtown Napa
Nov 30, 2013
on October 21, 2013
Have you seen our new catalog? Each year we create a catalog filled with wine gift ideas, perfect for the holidays but ideal, too, for year-around giving. Take a look at our catalog here.
The Nickel & Nickel Single-Vineyard Trio, featuring 2010 C.C. Ranch, Kelham and State Ranch Cabernets, is just one great gift idea. Check out our catalog for more inspiration from Nickel & Nickel and our sister wineries, Far Niente, Dolce and EnRoute. Each gift is linked to our online store, or call us at (707) 967-9600 for personal assistance.