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Forbes: Celebrate The Holiday Season With Some Spectacular Women-Made Wines

Celebrate The Holiday Season With Some Spectacular Women-Made Wines

Written by Jeanette Hurt | Dec 21, 2020 | Original Article

Excerpted:  Tina Mitchell was a third-year biology student who was on the pre-med track when she took an elective called Introduction to Enology. “Needless to say, I changed my major, and I haven’t looked back,” Mitchell says. Mitchell remains inspired by the integration of the many things that go into making a fine bottle of wine, and she uses both her scientific knowledge and creativity to engage in innovative winemaking at Palmaz Vineyards in Napa Valley. She particularly recommends her 2016 Palmaz Vineyards Cabernet Sauvignon ($165). “I shared it with my family at a wedding, and my family consists of both casual wine drinkers and experienced professionals,” she says. “It was thoroughly enjoyed by all.”

Martha Stewart: Wine and Cocktail Trends for 2021

 

Wine and Cocktail Trends for 2021: Here’s What to Drink Throughout the New Year

Written by Sarah Tracey | December 22, 2020 | Original Article

There’s no denying that COVID-19 has changed the way we socialize and the way we purchase and consume the products in our lives—and the world of drinks has been significantly transformed in the past year. While we look forward to the days when we’re spending more time back at our favorite wine bar and less time imbibing over a Zoom happy hour, this era of staying home has sparked beverage trends that are only going to grow in 2021. Here’s what we’ll be drinking in the coming year.

Wine Meets Tech

SWEET POTATO PAVÉ

SWEET POTATO PAVÉ | Recipe by Florencia Palmaz from At The Table and Around the Fire

A sweet potato casserole has its place in the pantheon of holiday feasts, but we think this recipe for Sweet Potato Pavé is a luxurious take on the old standard—and what is the end of the year if not a perfect time to usher in the new? It pairs wonderfully with tender, lean venison and its thin layers melt in the mouth. No marshmallows needed here!

FOR THE SWEET POTATO PAVÉ
1. The day before serving, line the bottom of a 9-by-13-inch baking dish lined with aluminum foil.

2. Peel and slice the sweet potatoes using a mandoline or Cuisinart on the 1/16-inch-thick blade.

3. With a pastry brush, liberally paint the bottom of the pan with melted butter.

4. Place the slices of sweet potato, overlapping slightly, in a single layer. Every 3 layers, brush with butter and sprinkle brown sugar and salt. Repeat until the pan is filled, ending on a layer of sweet potato and butter.

5. Cover with aluminum foil. Weigh down the top with foil-wrapped bricks or flat rocks.

6. Two hours before serving, preheat the oven to 350°F. Bake the sweet potatoes, covered and weighed down, for 1 hour and 30 minutes, or until the potatoes are tender when pierced with a knife.

7. Once cooked, remove from the oven and leave covered for 20 minutes to cool. If you attempt to unmold this while it’s still hot, it will fall apart.

8. When ready to plate, remove the weights and the foil. Cut into rectangular shapes. Sprinkle brown sugar on the tops and caramelize with the torch. Serve while still warm.
 
INGREDIANTS  
10 medium sweet potatoes
1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar
Sea salt, for seasoning
 
SPECIAL EQUIPMENT
Mandoline
Portable butane torch
 

Hyde Park: Wayfare Through Wine

Wayfare Through Wine

Hyde Park | Written by Kristen Shirley | Dec 2020

Palmaz Vineyards has one of the most unique wineries in the world. The Cave is built into Mount George in Napa Valley, and its operations run through a warren of tunnels and domes across 18 stories. Its winemakers eschew mechanical pumps and instead harness the power of gravity to produce the wine underground. While Palmaz Vineyards is renowned for its red wines, including powerful Cabernet Sauvignons, its Chardonnay is not to be missed. The 2017 Amalia Chardonnay aged in 75% new French oak and is 100% barrel fermented. The wine is named for co-founder Amalia Palmaz, who asked her husband, Dr. Julio Palmaz, to add a white wine to the winery’s offerings.

The Wine Stream – Ep 23 – The Big Dig

The Wine Stream – The Big Dig

Episode 23 | Dec 16, 2020

This week on The Wine Stream, grab a hard hat because we are building the world’s largest, tallest, and most advanced underground gravity-flow winery. Special guests, Dr. Julio Palmaz, Project Lead Glen Ragsdale, and Lead Geotechnical Engineer Graham Wozencroft will take us through the amazing process of conceptualizing and ultimately building what many believed was impossible. Such a special episode deserves a very special wine. The 2004 vintage was the first made start to finish at the winery and after 16 perfectly aged years is tasting beautifully. We’ll be breaking into the Wine Library to taste the 2004 live and sharing an extremely limited amount of bottles exclusively for our Wine Stream viewers. So grab a glass and join us as we explore the building of a world underground.

DARK CHOCOLATE PISTACHIO BISCOTTI

DARK CHOCOLATE PISTACHIO BISCOTTI | Recipe by Florencia Palmaz from At The Table and Around the Fire

PAIRING: Palmaz Vineyards Gaston Cabernet

Biscotti is a yummy and versatile cookie: deliciously dip-able in coffee or tea for a cozy afternoon or savoured with a glass of our Gaston Cabernet Sauvignon—if you have this limited release, show-stealing wine in your cellar. If not, this twice-baked cookie is perfect to taste with our Palmaz Cabernet Sauvignon.

A note from Florencia Palmaz:
Biscotti are easy to make and extremely forgiving — perfect for my personality, as I do not have the calm, precise temperament for pastries. Thankfully, sloppy dough rolls actually make better biscotti. If you roll the dough too tightly when forming the loaf, the biscotti becomes hard. Allow the loaf to be deformed and oddly shaped. Once you cut the slices, they’ll look uniform and have an airier, crispy bite.

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION | RECIPE BY FLORENCIA PALMAZ FROM AT THE TABLE AND AROUND THE FIRE

PAIRING: PALMAZ CABERNET SAUVIGNON

This is a rich, spotlight-stealing dish worthy to grace any winter weekend dinner table—or lunch table! Served in smaller portions with a light side salad, it makes a wonderful midday meal. Keep some extra Cabernet Reduction on hand for any guest who wants to spoon more on top.

SERVES 8 TO 10

The Wine Stream – Ep 22 – Sustainable Farming Practices

The Wine Stream – Sustainable Farming Practices

Episode 22 | Nov 18, 2020

There has always been a spirit of collaboration between food and wine. One complements the other, one feeds the other—if both are made with excellence, they lift each other up. The same can be said for the people that make food and wine. We are a hardy bunch of innovators, creators, and tastemakers. When like-minded farmers get together, we complement each other, we lift each other up…and, of course, we feed each other.

The Ultimate Steak Night

The Ultimate Steak Night

Recipe by Chef Jamie Simpson | Culinary Vegetable Institute | Featuring GVR Wagyu & Palmaz Vineyards

With The Chef’s Table, we’ve conspired to make the ultimate “Steak Night”. The Culinary Vegetable Institute’s Chef Jamie Simpson cooked with a variety of our wines and Brasas At The Table’s NY Strip Steak, which he sous vide and seared to perfection with herb butter and chopped flowers. Of course, beautiful vegetable dishes were on the table—you’ll find recipes for Chef Jamie’s Steak Night Whole Roasted Cauliflower with Gruyere and Old School Creamed Spinach below, along with his Strip Steak recipe.

Namastir Podcast – The World’s Most Technologically Advanced Winery

Namastir Podcast – Palmaz Vineyards: The World’s Most Technologically Advanced Winery

Nov 13, 2020 | Blair Lewis | Link to Podcast

Christian Palmaz sits down with Blair to discuss being the son of a great inventor and his family’s pursuit of achieving perfection with their Napa Valley wines.  Do you need further convincing?

The Palmaz family built a friggin 20+ story winery inside a mountain.