Tag Archives: single-vineyard cabernets
on February 11, 2015
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.
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.
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.
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.
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 15, 2013
“Harvest is a many splendored thing,” as the saying goes. Well, maybe that’s not exactly how it goes, but if you take a look at the videos below, you’ll see that harvest is truly a labor of skill–and love.
In our first video, Winemaker Darice Spinelli shares an overview of the 2013 harvest:
Here Darice demonstrates how our optical sorter adds a new layer of precision after hand sorting the fruit:
Darice shows a drain and press on a tank of 2013 Nickel & Nickel Hayne Vineyard Cabernet:
Take a look at fermentations in our open-top tanks–and hear what Darice has to say about tannin this year:
You won’t want to miss our 2014 Futures barrel tasting event, which will feature our 2013 Single-Vineyard Cabernets. Stay-tuned–the date will be announced in December. Learn more about our Futures program here.