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Tag Archives: wine pairing



A Winemaker’s Napa Valley Holiday

on December 17, 2015



For Winemaker Darice Spinelli, the holidays are all about family, with great food, wine and a few lively games thrown in for FUN! That FUN – with a Capital F – starts on Christmas Eve with oyster stew, apple salad, and Truchard Vineyard Chardonnay. This year, there may be some library vintages of Suscol Ranch Merlot on the table, too.

As for Christmas Day, Darice shares a snapshot of her Napa Valley Holiday, by the hour, below. Read on…

6:30 am: Our dog, Bentley, is up.

Time to make coffee and take him on a Christmas walk.

 

8:30 am: Arrive at Mom and Dad’s just in time to help Dad make his famous Aebleskivers.

About the size of a kiwi, they are Danish, a bit like pancakes, but filled with fruit. My favorites are apple, blueberry or raisin filled. My dad’s been perfecting the recipe for years, and everyone in my family has a “seasoned” Aebleskiver pan. On Christmas, we make about 120 for breakfast and serve them with lemon sauce.  One Aebleskiver has an almond tucked inside of it, and whoever gets the one with the almond wins a prize.  Of course, you have to show the evidence so you can’t eat the almond!  It’s lots of fun.

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A Taste of Napa Valley, at Home: The Estate Collection Dinner Party

on November 10, 2015

EstateCollection

The Estate Collection holds a special place in our hearts. A little bit Russian River, a whole lotta Napa Valley, it’s a small taste of what we grow and make, from our family of wineries. Inspired by the wines in this classic four-bottle boxed set, Executive Chef Trevor Eliason created this festive four-course menu, recipes included. Full of rich autumn favorites, it’s perfect for a hungry table of six (although the hearty recipes could easily be stretched to accommodate eight)!

Four Wines + Four Recipes = A Complete Dinner Party (more…)

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The Nickel & Nickel Top Three: Small Plates (and the Best Napa Wines to Go With Them)

on August 5, 2015

Executive Chef Trevor EliasonA brief moment of pause for Chef Trevor Eliason,
during this year’s Nickel & Nickel Cabernet Day.

After cooking up mouthwatering menus for our Nickel & Nickel Cabernet release events for almost a decade, Chef Trevor Eliason has come to know the crowd favorites. For us, each event is a chance to showcase exciting new dishes to pair with our single vineyard wines. Over the years, however, our members and guests have come to have a few clear favorites. Chef Trevor clued us in to our Members’ Top Three, and suggested his favorite Nickel & Nickel Cabernet Sauvignons to open and enjoy with each.

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Friday Night Whites: Best Chardonnay Small Plates for Summer

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 ChardonnayWhether 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.

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Recipe: Basil-Coconut Soup with Roasted Lobster Skewer and Crispy Kale

on March 16, 2015

The March Single Vineyard Club shipments will be making their way to your doorsteps this week! This month’s shipment brochure features a flavor-rich Basil-Coconut Soup recipe crafted to pair with your bottle of 2013 Nickel & Nickel Stiling Vineyard Chardonnay. The vibrant acidity of this stunning Russian River Valley Chardonnay is the perfect accompaniment to this decadent soup.

To view this recipe on our website and download, click here.

Basil-Coconut Soup with Roasted Lobster Skewer and Crispy Kale

Ingredients
(Serves 4)

Basil-Coconut Soup
3 cups leeks (white part only), diced
2 tablespoons olive oil
Salt and pepper, to taste
1 garlic clove, chopped
4 cups lobster or chicken broth
1 pound Yukon Gold potatoes, peeled and quartered
2 cans coconut milk
½ cup basil leaves, loosely packed (reserve portion for basil chiffonade)
1 teaspoon salt
Juice of 1 lime
Juice of 1 lemon

Lobster Skewers
4 skewers, 8-10 inches long
2 1 ½-pound lobsters
Japanese seven spice (shichimi togorashi), to taste
Fresh lime juice, to taste
Salt, to taste

Crispy Kale
1 bunch kale
1 tablespoon olive oil
Salt, to taste

Method

Basil-Coconut Soup
In a large sauce pot on medium-low heat, cook the leeks in olive oil and season with salt and pepper, stirring occasionally. After seven minutes, add garlic and cook for another three minutes. Pour in the lobster or chicken broth and the potatoes. Bring to a simmer and cook the potatoes until they are fork-tender. Add the coconut milk and return to a simmer. Working in two batches, transfer the mixture to the blender and purée for about 30 seconds, gradually adding the basil leaves and a teaspoon of salt. Do not run the blender too long, as it will make the soup gluey. Once all the soup has been puréed, add the lime and lemon juices. Place back into the soup pot and keep warm on low heat.

Lobster Skewers
Preheat the grill to medium-high heat. Start by shelling the lobster tails and cut them in half lengthwise. Be sure to remove any brown remnants and reserve the knuckle and claw meat. Cut each side in three square-shaped pieces.
Start your skewer with two pieces of knuckle meat, three pieces of tail meat and finish with one claw at the end. Season the skewered lobster to taste with the Japanese spice mix and salt. Oil the grill, and then grill the lobster skewers for two minutes on each side. Finish with fresh lime juice and a pinch of salt. Keep warm.

Crispy Kale
Preheat your oven to 425ºF. Clean the kale and discard the tough stem. Cut into large triangular pieces, and place in a large bowl. Drizzle with olive oil and two pinches of salt. Mix well to evenly coat, then lay the leaves in a single layer on a baking pan. Bake for four to seven minutes (depending on your oven), until the leaves appear crisp, but not browned. Set aside and let cool.

Presentation
Portion the soup into four bowls. Drop in any remaining lobster in the center of the soup, then place the skewered lobster across the bowl. Tuck four pieces of crispy kale into the soup, stem-side down, then garnish with a small amount of basil chiffonade.

Have you tried any of our Nickel & Nickel recipes? We’d love to hear how it turned out. Drop us a line on our Facebook, Twitter (@nickelandnickel), Instagram (@nickelandnickelwinery) or good ol’ fashioned email.

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