Tag Archives: Truchard Vineyard Chardonnay
on October 5, 2015
State Ranch Vineyard, Yountville, Napa Valley
Nickel & Nickel Harvest 2015 in Seven Words or Less: Early, High-Speed, Small Yields, Intense Flavors.
On September 3rd, we picked our first Napa Valley blocks of Truchard Chardonnay and C.C. Ranch Cabernet Sauvignon. In addition to making this one of the earliest harvests on record for us, Mother Nature decided this would also be one of the rare years when we brought both Chardonnay and Cabernet into the winery on the same day. We pick our fruit when the vineyard demands it! (more…)
on July 28, 2015
For Nickel & Nickel Winemaker Darice Spinelli, Chardonnay is her hot weather go-to, “although with Chardonnay, I often find I’ve enjoyed my wine before a plate of food hits the table.”
On summer Friday nights, Darice loves to invite friends to join her around the fire pit for wine and super-simple small plates. “Anything too long or complicated isn’t going to happen.” Time is a precious commodity for Darice. Her days in the vineyard often start before sunrise (and end after office hours). She’s also Mom to two energetic boys, which means that arriving home, getting dinner on the table for the kids, then prepping an elaborate meal for her guests, well, “there simply aren’t enough hours in a day. Especially because I actually want to be present and enjoy the company of my family and my friends.”
To ensure she spends more time fireside than she does in the kitchen, Chef Trevor Eliason offers his suggestions for easy 30-minute (or less) appetizers that pair beautifully with Nickel & Nickel’s Single Vineyard Chardonnays from the Russian River and Napa Valleys.
Easy 30-Minute Appetizers
Burrata and Heirloom Tomato Bruschetta + Nickel & Nickel Stiling Vineyard Chardonnay. Whether you daydream about classic Brandywines, geek out over tangy Northern Lights or prize the hearty Cherokee purple as the perfect slicing tomato, tomato season is hitting its stride, making it the ideal time to indulge your heirloom obsessions. We love to toss just-picked varieties with olive oil, sea salt and cracked pepper. We let the flavors marry for half an hour before spooning fragrant, “sweating” heaps of them over creamy burrata on toasted baguette. Top with fresh basil.
Prosciutto-wrapped Marinated Galia Melon + Nickel & Nickel Medina Vineyard Chardonnay. Exactly what should you use as a marinade? There are a variety of options, however, Chef Trevor favors simplicity, with nice olive oil, balsamic vinegar, salt and pepper. “Just a hint of fennel pollen really elevates it, but isn’t required,” he says.
Smoked Salmon Rillettes + Nickel & Nickel Truchard Vineyard Chardonnay. Technically, this takes longer than 30 minutes, but the fragrant smoky-fish and butter flavors of really good salmon rillettes are the ultimate Friday night showstopper, especially when paired alongside whites on the creamier, more textured side. The good news, one of our favorite versions, here, can be prepared up to three days in advance.
Drink some wine. Talk with friends. Throw some fresh summer corn on the grill, which, BTW, always tastes great with all three of our Nickel & Nickel Chardonnays. Discover more recipes that pair beautifully with our Single-Vineyard Whites, and make this your #BestChardonnay summer ever.
on September 8, 2014
Today with our first bins of Truchard Vineyard Chardonnay we kicked off Harvest 2014! This vineyard, located in the Carneros region of Napa Valley, benefits from cool, often foggy, mornings and evenings, and sunny days. Winemaker Darice Spinelli says they are picking the west-facing hillsides first, which get the full benefit of the afternoon sun, and crews will continue to harvest over a period of several days (perhaps weeks) as different areas of the vineyard ripen fully.
As with each start to harvest, the team at Nickel & Nickel gathered for a blessing from Father Charles (from the nearby Carmelite monastery) and a toast. Join us in wishing for a safe, successful Harvest 2014!
For a few more photos, visit our Facebook page.
on February 22, 2013
Each spring we release our newest vintages of Chardonnay, Syrah and Merlot, and this year we’re delighted to introduce a new Chardonnay to our collection: Nickel & Nickel Stiling Vineyard Chardonnay.
Stiling Vineyard Chardonnay, like our Medina Vineyard Chardonnay, is from the Russian River Valley, where foggy, cool ocean influences combined with the soils produce Chardonnays with a special minerality that can only be Russian River Valley. If you attended our February 2 Open House, you tasted this wine after checking in.
We will be talking with our viticulturist about characteristics of this vineyard and checking in with Winemaker Darice Spinelli to get her impressions of this wine. In the meantime, this Chardonnay is available to you in our online store—a wonderful way to toast the coming spring.
on November 12, 2012
This creamy, autumn soup warms you from head to toe. At the winery, we roast our butternut squash in the wood-fired oven nearly to the point of burning the outside of the squash, which imparts a delectable, caramelized characteristic that pairs beautifully with Nickel & Nickel Truchard Vineyard Chardonnay. This soup makes a charming “shooter” appetizer or is perfect for a first course.
Pair with 2010 Nickel & Nickel Truchard Vineyard Chardonnay, Carneros, Napa Valley
Click here for a pdf version of this recipe.
Butternut Squash with Cinnamon Crème Fraîche
1 medium butternut squash
2 tablespoons olive oil
2 quarts chicken stock
2-3 tablespoons kosher salt
Freshly ground pepper, to taste
2 teaspoons ground ginger
2 teaspoons Chinese five spice
1 bay leaf
2 cups heavy cream
apple cider vinegar
⅓ cup crème fraîche, with
additional for garnish
⅛ teaspoon cinnamon
Preheat oven to 375˚F and cut the butternut squash in half lengthwise.
Scoop out seeds with a large spoon. Rub the squash with olive oil and
place flesh side down in a baking dish. Cover with foil and cook for 45
minutes or until very soft. Remove from oven and let cool.
Scoop out the flesh into a large soup pot. Cover with 2 quarts
of chicken stock. Add salt, pepper, ginger, Chinese five spice and
bay leaf. Bring to a simmer, stirring occasionally for 15 minutes.
Add 2 cups of heavy cream and allow the mixture to return to a simmer
for 1 minute. Shut off heat.
Puree soup in a blender, add 1 tablespoon of vinegar. Fill the blender
only half way and start it on low then slowly bring it up to high speed.
Use caution as the hot mixture will expand in the blender. Once the
first batch is blended, empty the blender and blend the next batch.
Continue this process until all the soup is pureed, then pass it through
a fine-meshed sieve. Taste and adjust seasoning with salt or vinegar.
For the cinnamon crème fraîche, add a third of a cup crème fraîche
to a small bowl.
Add cinnamon and whisk until well mixed. For an appetizer portion,
pour the hot soup into a small pitcher. Line up shot glasses, then pour
soup into glasses. Top with a tiny amount of the crème fraîche and
serve. For a first course, pour soup into bowls and top with a dollop
of crème fraîche.
Serves 20 appetizer portions or 10 first course portions
Click here for a pdf version of this recipe.