What better way to pair Palmaz Vineyards Cabernet Sauvignon than with four of our delectable cheese filled bites.
SMOKED DUCK AND FIG ROULADE
This is a great base cream to top with any seasonal fresh fruit. In the summer, vanilla- scented strawberries are a favorite, and in the fall we will switch to candied citrus rounds. The cream lasts up to 4 days in the fridge and is perfect for a sweet treat when friends unexpectedly drop by.
Many friends in both Napa and Genesee Valley have been asking what are the Palmazes going to do with all those fancy Wagyu cows on their ranch in Plumas County? At last I can share with you all what we’ve been cooking up, literally…
This last year I have learned more about ranching in the High Sierras than I ever thought possible. Thanks to Michele and the whole team at GVR, we have developed an animal welfare program that is producing incredibly luxurious Wagyu Beef in the most humane and environmentally responsible manner. Additionally, I learned how to butcher a whole animal from Plumas County legend Denny Wright and Wesley Neer. And finally, I honed my culinary skills on the task of how to prepare every cut of beef on an animal.
Rosemary grows in the planters around the winery. We are literally surrounded by the aroma of rosemary all year long. In mid-February, the rosemary blooms little purple flowers and the Meyer lemons ripen when there is little color in the garden. I couldn’t resist the temptation to bring these two lovely flavors together.
MAKES 40 TO 50
One of the first memories I have in the Napa Valley was as a child, sitting in the backseat of my parents car as they drove up and down the Valley visiting wineries. As my parents likely quibbled about some historical detail regarding the next winery we were visiting, I remember staring out the window mesmerized by the rows of vines zipping by. Almost like a farmers kaleidoscope, the perfect rhythm of alternating row colors drew my attention not to the vines themselves but to the spaces in-between. I wondered, what was so special about those “weeds” growing in-between the vines and why does every vineyard seem to be different.
Few things grow in our garden during the winter months except lemons and mandarins. They are such welcome, fresh flavors during cooler weather, and this dessert perfectly cap- tures that freshness. To help this sorbet pair with the wine, I like to include a little of the Muscat I’ll serve that evening into the recipe. Do not, however, try to add a late-harvest ice wine to the sorbet or it will be difficult to freeze.
Christian Palmaz ’07 builds intelligence technology that save his family’s vineyards during Napa Valley wildfires.
You might not be able to detect notes of tech in your glass, but California winemakers are embracing cutting-edge techniques to create world-class vintages.
As helicopters rescued people and their pets off Atlas Peak, in Napa, Calif., one night in October, Christian Palmaz was nearby battling his own flames. His task: to save his family’s winery, Palmaz Vineyards.
Have you ever wondered why there is what looks like sediment or crystals on the bottom of your cork or on the inside of the bottle? Or why some wines seem to have more than others? You certainly aren’t alone. We receive a handful of emails every year asking these exact questions. Let’s deep dive into the interesting world of why wines form crystals.
First of all, the crystals, or precipitated tartrates (KHT Potassium Bitartrates) as they’re formally called, are completely normal. In fact they are considered by many a sign of balanced winemaking. Even though most high-end wines are filtered to less than a micron just prior to bottling, solids form when potassium and tartaric acid, both naturally occurring components in grapes, bind together to form a crystal. The crystal tends to prefer growth on rough vs smooth surfaces hence it’s deposition on the cork’s bottom. This sea-salt like substance is completely harmless and natural. They do tend to form somewhat faster in wines cellared at colder temperatures (below 40F).
