Tag Archives: single-vineyard cabernets
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.
on September 4, 2013
Harvest is just days away and the production team here at Nickel & Nickel is prepared to give the 2013 vintage all the attention and care it deserves. With 21 vineyards poised for picking, their hands will be full with these small-lot, single-vineyard wines. We’ll start picking Truchard Vineyard Chardonnay this coming Monday and move into Cabernet Sauvignon by the end of the week.
Led by Darice Spinelli, who has been making our wines since the second vintage in 1998 (over 15 years!), this rockstar lineup represents a combined 68 years of experience at Nickel & Nickel. With a lot of hard work and skill, they shepherd the single-vineyard wines from the moment the fruit arrives at the winery during harvest to when the finished wines leave on their way to you
Back row, left to right: Eric Kiser, Facilities Manager; Jesus Duran, Cellar Supervisor; Martin Perez, Cellar Worker; Manny Vargas, Cellar Worker; Rafa Fuentes, Cellar Master; Diego Barbosa, Cellar Worker; Lalo Loyola, Maintenance Assistant; Diego Medina, Harvest Cellar Worker; Javier Vargas, Cellar Worker; Alfredo Mendez, Harvest Cellar Worker.
Kneeling, left to right: Rafa Hernandez, Harvest Cellar Worker; Megan Melief, Assistant Winemaker; Darice Spinelli, Winemaker.
Here’s to a safe, abundant harvest! Stay tuned for updates throughout the season.
on September 2, 2013
We officially released our 2010 Nickel & Nickel Single-Vineyard Cabernets in August to an appreciative crowd.
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!
on August 29, 2013
This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.
Cedar Plank-Roasted Manchego Cheese,
Brandied Cherries, Charred Onion Jam and Crostini
1 yellow onion
1/2 cup olive oil
Salt and pepper, to taste
1/8 cup toasted almonds,
1/8 cup brandied cherries, halved
5 ounces aged Manchego cheese
1 cedar plank, 6″ x 4″,
soaked in water overnight
This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.
Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of Nickel & Nickel C.C. Ranch Cabernet Sauvignon.