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Tag Archives: Truchard Vineyard Chardonnay



Vineyard Profile: Stiling Vineyard Chardonnay

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 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.

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For Your Thanksgiving Table

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

Ingredients:

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
1-2 tablespoons
apple cider vinegar
⅓ cup crème fraîche, with
additional for garnish
⅛ teaspoon cinnamon

Method:

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.

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The Fine Art of Giving Fine Wine

on November 12, 2012

A gift of wine is one of the best ways to say thank you to your host or hostess, and our online gift catalog features several gift ideas that will delight anyone at the Thanksgiving table.

The Single-Vineyard Trio package is perfect for Cabernet lovers and features three bottles of single-vineyard wine from three heralded AVAs: 2009 C.C. Ranch Cabernet from Rutherford, 2009 Sullenger Cabernet from Oakville, and 2009 State Ranch Cabernet from Yountville.

For a gift package that will complement each course in a meal, consider Cheers, which contains the 2009 State Ranch Cabernet, 2010 Truchard Chardonnay and 2007 Dolce.

It doesn’t stop there—the catalog is filled with wine gift ideas sure to delight all the aficionados on your list. Each gift package is linked for easy online ordering, or for personal assistance call Nickel & Nickel at (707) 967-9600.

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Summer Chardonnay Pairing

on July 9, 2012

A perfectly seared piece of tuna is as appealing to the eye as it is to the palate. The fish melts in your mouth, while also giving the flavor of the seared, robust outer edge. Combined with the creamy avocado mousse, the interplay between flavor and texture makes a perfect foil to the 2010 Truchard Vineyard Chardonnay.

For a printable version of this recipe, click here.

Ingredients:

1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon Sriracha (Thai hot sauce)
1 inch of ginger, grated
1 clove garlic, grated
2 tablespoons white sugar
2 pounds Ahi tuna, sushi grade, cut into rectangular blocks 2 inches in width
2 avocados, diced
2 teaspoons yuzu juice (Japanese citrus found in specialty stores)
1 tablespoon kosher salt
Fresh ground pepper
1 bunch red radishes
1 cup vegetable oil
1 package wonton skins, cut diagonally into 12 – 15 pieces
3 tablespoons rice or grapeseed oil
Salt and pepper

In a medium bowl, combine the soy sauce, rice wine vinegar, Sriracha, ginger, garlic and sugar. Whisk until the sugar dissolves, about two minutes. Place the tuna in a deep baking dish and cover with the soy liquid. Cover the dish and marinate in the refrigerator for two hours.

While tuna marinates, make the avocado mousse. Set up a food processor and add the flesh of the avocados, yuzu juice, salt and pepper. Purée until smooth and place into a piping bag. Refrigerate until needed.

Slice radishes as thinly as possible. Place into cold water until needed.

Place a medium-sized sauté pan over medium-high heat. Add one cup of oil and heat until hot. Add the triangular wonton skins one at a time to the hot oil, being careful not to overcrowd the pan. Fry until golden in color, adjusting the heat as you go. Remove from oil with tongs or a slotted spoon and place on a plate covered with paper towels. Continue this process until all wontons are fried.

Remove tuna from marinade and pat dry with cloth. Season lightly with salt and pepper.

Place a sauté pan on medium-high heat. Add rice or grape seed oil. When oil appears to be almost smoking, add the fish to the pan. It is very important not to overcook the fish, but the pan should be very hot to achieve a beautiful sear. Sear each side for 30 seconds to a minute, using tongs to turn the fish. Remove from pan when all four sides are seared, leaving the interior of the fish raw. Chill the fish until cool to the touch, five to ten minutes, and slice very thin.

To assemble, lay fried wontons on a plate, top with a slice of tuna, then pipe a teaspoon of avocado mousse onto the tuna and garnish with a slice of radish.

Makes 12 – 15 hors d’oeuvre portions

For a printable version of this recipe, click here.

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