Cue the banjos.

I wrote in the newspaper, and online, and spread the word about a dinner that will not be happening…sort of. Rivino was to be the featured winery at next Wednesday’s premier event, for me, of the Mendocino County Mushroom, Wine & Beer Fest, a Chef’s Wine Dinner at Crush in Ukiah featuring mushrooms, of course, and the estate wines of Rivino.

I love Crush’s Chef’s Wine Dinner series, have attended them all (Saracina, Barra of Mendocino/Girasole, Bonterra, Coro Mendocino, and Yorkville Cellars). I think Jason and Suzanne at Rivino make enjoyable wines, and they have a large and loyal following. After the dinner was announced, the folks who put on both the Mushroom, Wine & Beer Fest every November and the Crab, Wine & Beer Fest every January, Visit Mendocino, arranged for McFadden Farm to be the featured winery at Crush’s Crab themed dinner in January. Of course, I was going; of course, I was writing about it; and, of course, I was spreading the word.

I’ve got some good news and some bad news, which do you want first?

Umm, the bad news.

Okay, the bad news is that there will be no Chef’s Wine Dinner at Crush featuring the wines of Rivino next Wednesday.

Okay, what’s the good news then?

The good news is there are two dinners next Wednesday. Crush will be having a Chef’s Wine Dinner, but the winery being featured will be Cesar Toxqui Cellars. I recently wrote a piece about Cesar and Ruth Toxqui, and their wines and new tasting room location in Hopland, and I am equally thrilled to be attending and tasting their wines at the dinner I have a ticket for.

Jason and Suzanne will also be having a mushroom themed dinner, cooked by the team from Pagan Fire Pizza, and will host it at their winery.

I wish they were on different nights, so I could possibly attend both, like Barra of Mendocino’s mushroom themed dinner to be held at 6:00 pm on Saturday, November, November 15 – which I am gleefully attending.

Menus change, pairings change; there are often additions or other edits made at the last minute, I guess incorrectly at vintages based on what is on a website, so consider what follows to be working menus, and possibly incomplete. For your consideration, please find both of the Wednesday, November 12 menus from Crush/Cesar Toxqui Cellars and Rivino/Pagan Fire Pizza, and the Saturday, November 15 menu from Barra of Mendocino:

CHEF’S WINE DINNER Featuring CESAR TOXQUI CELLARS

Wednesday, November 12th, 2014 6:00 pm

MEET AND GREET

Porcini Bruschetta Bites – toasted baguette, tomato, herbed ricotta, olive oil, balsamic, micro intensity
Featuring 2012 Immigrant Chard and Pinot Gris

FIRST COURSE

Clams Casino – shiitake mushroom, pancetta, green bell pepper, shallot, house made bread crumbs, asiago, parsley
Polpette al Vino Bianco – veal parmesan reggiano, brown butter parsnip purée, caramelized onion jus, chive stick
Broccolini Salad – shaved crimini mushrooms, red onion, fried bread, fresh burrata, pickled mushroom relish, sherry vinaigrette, olive oil, micro intensity
Featuring 2011 Pinot Noir and 2010 Grenache

SECOND COURSE

Grilled C.A.B. Skirt Steak – roasted oyster mushroom & yukon potato purée, red wine & crimini demi glacé, chive
Ragu of Mushrooms – handmade orecchiette pasta, ricotta, basil pesto, parmesan reggiano
Brussels & Cauliflower Gratin – house made bread crumb, toasted pine nut, gruyere
Featuring 2012 Split Rock Zin and Heirloom Cinco

DESSERT

Candy Cap Semifreddo – vanilla, mascarpone, macerated blueberries, fried quinoa, mint
Featuring port-esque Paloma Dulce

Wednesday November 12th @ 6:00 pm
$65 in advance , $85 at the door (includes tax & tip)
Call Crush at (707) 463-0700 for reservations
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Mushroom Winemaker Dinner at Rivino

Wednesday, November 12th, 2014 6:00 pm

Come and enjoy an intimate dinner in our Vineyard! We are busily working on winterizing our tasting area so that we will have a beautiful space for this evening. It looks like rain on that night which will create the perfect cozy candle lit ambiance for this event.

Enjoy a mushroom inspired dinner with Suzanne and Jason. The menu will be an artful creation perfected by Mitch of Pagan Fire Pizza! On the night’s menu, expect:

The best Mushroom Risotto you have ever tasted; and
Wood fire roasted, boneless mushroom stuffed quail;
Featuring Rivino’s Estate Wines

Candy Cap Creme Brulee
Featuring shared samples a soon to be bottled White Port; a Viognier fortified with Germain Robin Brandy, the Brandy created from Rivino Viognier grapes as well!

Wednesday November 12th @ 6:00 pm
$75 each, $65 for Wine club members (limit two each)
Call the winery at (707) 293-4262 for reservations

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Barra of Mendocino can host an event in their own facility, which is both a tasting room and event center all at once. Barra does so with frequency, and on  Saturday, November 15, from 6:00 PM – 10:00 PM, Barra is hosting their Annual Winemaker Dinner which will feature five courses of mushroom dishes paired with delicious wine.

The evening will be Moulin Rouge themed, think Parisian cabaret with great food and drink. I will wear a suit, with tie. You don’t have to, but dress up is fun sometimes.

Here is the menu for Barra’s spectacular mushroom dinner:

L’ Apértif: Mushroom Pate’, Charcuterie, French cheeses, green olives, and baguettes served with Zinfandel, Chardonnay, Sangiovese;

L’ Entrée: Wild mushroom bisque with puff pastry square filled with brie served with Pinot Noir;

Le Plat Principal: Thick brined pork cut with wild mushroom gravy, sugared sweet potato crisps, haricot verts and slivered almonds served with Cabernet Sauvignon;

Le Formage: Wild mushrooms, apples, butternut squash and burrata served with Chardonnay; and

Le Dessert: Ocracote fig preserve cake with candy cap mushroom ice cream served with choice of Port or Muscat Canelli.

Saturday November 15th @ 6:00 pm
$80, or $55 for Barra wine club members
Call the winery at (707) 485-0322 for reservations
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More recently than my write up of Cesar Toxqui Cellars, in fact it is appearing in today’s weekly wine column in the Ukiah Daily Journal – soon to be archived here, I wrote about the spectacular opportunity that these special multi course food and wine dinners present; you get to play with your food and no one will frown. Try a taste of each dish with each of the wines poured, and find what works for you, and what doesn’t, and even try to imagine what foods might pair even better with the wines you are tasting. Grab a ticket to one or two of these great dinners – I’m attending two; sadly, we can’t attend all three.

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The 2014 Mendocino County Fair Wine Competition was held Friday, August 1, 2014 and I have the results to share.

There may be some updating as some of the announcements and award results published elsewhere do not match the results I was supplied from the competition, but what you find here will always be the most up to date and accurate information directly from the competition organizers.

With a little slicing and dicing, more like sorting fields, I have three different ways to look at the same information.

Consumers know what they want, Chardonnay or Zinfandel, and just want to know what the best of each variety is, according to the judges at the competition. Here are the results by wine variety, ordered by medal:

2014 MCFWC AWARD BY VARIETY

Wineries only want to know how their wines fared. Here, with just a little cleaning up, are the results straight from the competition committee, sorted by winery:

2014 MCFWC AWARD BY COMPANY

Finally, some folks love competition. Here are the results, sorted by medal won, highest to lowest:

2014 MCFWC AWARD BY MEDAL

From dinner at Seebass with the judges and competition committee on the night before the competition, through to the award presentation dinner at Mendocino College after the judges’ hard work, this has been a fun week for Mendocino County wineries, playing host to influential wine writers and having the opportunity to pour the area’s very best wines.

My recommendation now is to find the list above that you like best and print it, then use it to guide you in visits to Mendocino County winery tasting rooms. See if you agree with the judges, and if you do then pick up some of the best wines in wine country before they sell out.

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John On Wine ­ – Crab, wine & more

Originally published in the Ukiah Daily Journal newspaper on January 23, 2014 by John Cesano

 

This week, I look back at last weekend, reflect a bit, and look ahead to more events this week.

On Saturday night, I went to Patrona in Ukiah for a winemaker dinner boasting a very crab-centric menu, because the Mendocino County Crab, Wine & Beer Fest is going on. The meal also featured the sparkling and still wines of Roederer Estate winemaker Arnaud Weyrich from nearby Anderson Valley. I was thrilled to use the event as a reconnecting date, the first in over 20 years, with a dear friend, June Batz, who will likely be accompanying me to more wine events in the future.

Arnaud visited each table, welcomed guests to the event, and shared some information about the winery, and the night’s wines. Showing far more humility than I would have, he refrained from noting that one of the night’s wines, the Roederer L’Ermitage was named the #1 wine of 2013 by Wine Enthusiast magazine.

Some of the folks attending included Lorie Pacini and Allen Cherry, who are two of the biggest supporters of Mendocino County wines I know, Gracia Brown from Barra and Girasole along with her husband Joseph Love, and Christina Jones, owner/chef of Aquarelle restaurant in Boonville – who is doing her own winemaker dinner tonight, Jan. 23 at 6:30 p.m. with wines from Handley Cellars.

The three bubblies, Roederer Estate Brut, the L’Ermitage, and a Brut Rose, were everything you would hope and expect, simply perfect when paired with crab egg rolls, crab stuffed chicken, and an orange marmalade crepe with whipped cream respectively.

The two surprises of the evening were a pair of still wines, the 2012 Carpe Diem Chardonnay, barrel and tank fermented, with a majority of used oak, yielding a gorgeously balanced wine that paired beautifully with butter poached crab and avocado, and the 2011 Carpe Diem Pinot Noir, a delightfully characterful wine that went well with pork belly.

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Overheard at Barrel Tasting 101 last weekend: “Why is this Chardonnay cloudy? I think it is corked.”

Whoa there; a wine that is still in barrel, a wine not ready for bottling yet, a wine that has never seen a cork, can’t be “corked.”

Often time, Chardonnay in barrel is held “sur lies” or with the spent yeast of fermentation to provide the wine with a little weightiness or richer mouth feel. Barrel samples of these wines will be cloudy. Similarly, red wine barrel samples are colored, but often not clear. I will write more in advance of the next barrel tasting event I point to.

The most important thing to know about barrel tasting is that wines tasted from barrel are not finished wines, some do not taste particularly good, but will eventually yield delicious bottled wines. Barrel tasting provides clues, hints, at what you might expect from future wines. Some wineries offer cases sales on wines tasted from barrels, wines that are not released yet, but will be released in the future, and these offerings and sales are known as “futures.”

Tasting room folks that I talked to reported an interesting mix of folks attending the event; some who knew what a barrel tasting was about, other folks who were open to learn, and still other folks who were interested in consuming as much wine and crab as they could for $10.

June and I visited Maria and Rusty at Testa Vineyards in Calpella on Sunday, and it was great to see the crew working, pouring wines, serving up tasty treats.

Rusty pulled samples from the barrels in the cellar; I enjoyed the barrel samples I tasted, and thought the Petite Sirah would be great held separate instead of used up in blending. Charbono, Carignane – all my old favorites – tasted great from the barrel. Rusty is usually busy manning the grill, barbecuing chicken or oysters for an event, when I see him, so it was a treat to hear him talk about the wines and wine making.

Back upstairs and outdoors, we enjoyed tastes of current release bottled wines with Maria, paired with mighty delicious crab spread atop a slice of toasted French bread. Well, yum.

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The folks at Ole Smoky Tennessee Moonshine contacted me and asked me if I would be interested in writing about their Blackberry Shine and Champagne cocktail, the MoonMosa. I’ve written about spirits when I visited with Crispin Cain and the folks from Germain Robin in Redwood Valley, and I work for a place with two Double Gold sparkling brut wines, so, sure, why not?

I received a mason jar of Ole Smoky Blackberry Moonshine. The packaging is fantastic.

Gary Krimont, a friend and wine industry socialite, helped me evaluate this unique beverage.

First, Moonshine might be pushing it. While the folks at Ole Smoky do produce a few products at 100 proof, the Blackberry Moonshine is just 40 proof, or 20 percent alcohol.

Honestly, the lower alcohol is a good thing, as it made this an easily enjoyed, flavorful sipper. The aroma is pure blackberry pancake syrup, but the flavor is more complex and layered. We mixed equal parts Shine and Brut, and both Gary and I felt that the cocktail was less than the sum of its parts. If you see one on a retail shelf, pick up a jar, and enjoy Ole Smoky Blackberry Moonshine by itself, it is light enough to drink uncut, and too delicious to dilute.

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Saturday is my birthday, and I will be attending ZAP, the Zinfandel Advocates and Producers Zinfandel Experience event at the Presidio in San Francisco. Sessions include a Sensory Tasting, a Terroir Tasting, and a Reserve & Barrel Tasting. Two Mendocino County wineries participating are McNab Ridge Winery in Hopland and Edmeades Estate Winery in Philo, and I look forward to tasting their Zinfandel, plus the Zinfandel wines made by many friends outside the county as well.

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Crab Fest continues this weekend, with the big events moving to the coast.

The Crab Cake Cook-Off & Wine Tasting Competition will take place this Saturday, Jan. 25 from noon to 3 p.m. under the big white tent at the corner of Main and Spruce in Ft. Bragg.

There is an all you can eat crab dinner, with wine, from 6 to 9 p.m., that Saturday night at Barra in Redwood Valley.

A host of winery tasting rooms along Highway 101 inland, and Highway 128 on the way to the coast, will be offering up crab taste pairings with their wines this last weekend of the Crab Fest, so get out and enjoy the bounty of our county.

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John on Wine – Flotsam and Jetsam

By John Cesano

Originally published in the Ukiah Daily Journal on July 25, 2013

Flotsam and Jetsam refers to a ship’s wreckage and parts thrown overboard, and as today’s column deals with some instances where I have run aground or left pieces out of past columns, the title seems apt.

First, a couple of weeks ago, I wrote that Guinness McFadden planted the first grapes in Potter Valley at his McFadden Farm, about 43 years ago.

Iceberg ahead, and…crash! The day the piece ran, Guinness called me to tell me I was incorrect and that a couple of folks had planted grapevines in Potter Valley before he showed up on the scene.

I had read about McFadden Farm when I came on board as Guinness’ tasting room manager in Hopland and a wine writer with decades of experience wrote about Guinness planting the first grapes in Potter Valley, even adding that others thought he would fail because Potter Valley was too cold for grape vines.

At a wine event later that evening, Barra winemaker Owen Smith, after I shared my chagrin at having perpetuated an inaccuracy, told me that “when faced with fact and legend, print the legend,” paraphrasing the movie quote from The Man Who Shot Liberty Valance.

Turns out I did, but I really try to get it right each week.

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Last week, I wrote about Seebass Family Wines, “Seebass is open by appointment, please call (707) 467-9463 to arrange a visit,” but since my visit they have changed things a bit and, at least through July, the Seebass tasting room and organic produce stand is now open daily from 11 a.m. 5 p.m., no appointment needed.

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I wrote about the first Chef’s Wine Dinner Club event at Crush Italian Steakhouse in Ukiah held back in May. More recently, the second Chef’s Brewmaster Dinner Club event, pairing food with brew was held last week and next on the list is a Chef’s Wine Dinner Club featuring Italian varietals produced by some local wineries. So many possibilities come to mind: Barra, Testa, Chiarito, Graziano, and more; I’ve got to get my ticket. To get on the Chef’s Wine Dinner Club list with Crush, call (707) 463-0700.

EDITED TO ADD: A change since I first wrote the preceding bit, the next Chef’s Winemaster Dinner Club event will be August 21 and feature the Wines of Barra of Mendocino. I’ll be buying my ticket as soon as they become available. – JC 7/25

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I’m going to my second Testa Wine Club Dinner this year, missing last year’s only because of a calendar conflict. Like more than half of the attendees, I am going because I adore Maria; that Maria’s wines are so good makes the night all the better. Officially called the 3rd annual Barn Blending BBQ, it will take place on Saturday, Sept. 7, 2013 from 5 to 10 p.m.

From TestaWines.com: “This is a fun event! Your table works together, blending our three varietal components of our Black “Cinque” ­ To find your tables favorite blend percentages. Then, for the first time, we will then offer for your table to enter your blend in a blind tasting by our wine judges to have a winner!”

Last year, while blending the Petite Sirah, Cabernet Sauvignon, and Carignane that goes into the Black blend, a few folks took some of the Zinfandel provided to drink while blending ­- blending is hard work ­- and used it as a fourth component in their blends. Maria was so impressed with the result of some of the blends using Zinfandel that she may add it as a blending component at this year’s event.

Two years ago, when I last blended, at Maria’s first barn party, I was at a table with Kelly Lentz and we found it impossible to make a bad blend with Maria’s wines.

Maria is also talking about letting folks choose whether they want to blend a Black (red) or White wine. Grapes available for white wine blending would include Sauvignon Blanc, Chenin Blanc, Pinot Gris, Muscat Canelli, and Viognier.

Maria got two great judges, John Buechsenstein and Rosemary Eddy, and one okay judge, me. We’ll taste the blends each table decides upon and choose our favorites. Maria will use the winning blends for guidance as to what people like when making her next Black and White wines.

Appetizers will be served -­ my fingers are crossed for some of Rusty’s barbecued oysters, then a barbecue dinner with Italian pasta, followed by dessert and dancing. Ukiah’s own Nashville recording artist McKenna Faith will be performing.

Tickets are $55 for Testa wine club members, $70 for the public, and you can call (707) 391-7273 to get yours.

Gold medals are rare, and are rarely repeated in back to back wine competitions. Double Golds, unanimous agreement for Gold by a competition’s judges is rarer still. Maria’s 2010 Testa Carignane has taken Consecutive Double Gold Medals! You might like this wine. Visit Testa at 6400 North State Street in Calpella.

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Martha Barra dropped off a couple of bottles for me to taste, including the 2010 Girasole Vineyards Hybrid Red Wine, Mendocino, a Cabernet Sauvignon, Syrah, and Merlot blend that just took a Gold Medal after the previous vintage took back to back Gold Medals. Two vintages of the same wine, rolling up three consecutive Gold Medals suggests this just might please your palate as well. Visit Barra/Girasole at 7051 North State Street in Redwood Valley.

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John Cesano writes about wine and reposts his weekly wine column at JohnOnWine.com

 

 

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My focus in writing has been the inland Mendocino County wineries, sometimes referred to as the 101 corridor or the upper Russian River, stretching from Hopland to Ukiah and Calpella to Potter Valley.

Here are the wines from the area I write about that took medals at the 2013 California state Fair Commercial Wine Competition that you can taste. The area took more medals, but some of our winning wineries do not have tasting rooms open to the public, so their award winning wines aren’t mentioned here…sorry.

Note: I’ve updated this post to add the 100 Point Scale rating each wine received as well. The info provided by the CA State Fair has been changed to include these ratings and to delete the Best of California varietal winners and the Best of Show red, white, and dessert wine winners so those can be announced at a future event. Of course, we know who won the Best of Show award in the dessert category because I noted it when the original data was posted earlier – the winner is noted at the bottom of this post. I’ve also included a table of awards given this year vs. last year. Specifically, Chris Macias, a competition judge, reported that Mike Dunne, competition co-chief judge, “encouraged judges to be as discriminating as possible when awarding medals.” The table makes clear that they were indeed quite stingy with their awards.

State Fair Numbers

Read more here: http://blogs.sacbee.com/dining/archives/2013/06/calif-state- fai-2.html#storylink=cpy

I’ve provided the address for each medal winning winery’s tasting room.

Get out there and taste some wines. Did the judges get it right? You decide.


Barra of Mendocino/Girasole – 7051 N State St., Redwood Valley, CA 95470

2010 Girasole Red Blend Bronze 86 Points

2011 Girasole Pinot Noir Silver 88 Points

 

Brutocao – 13500 S Hwy 101, Hopland, CA 95449

2012 Bliss Generic Rose Silver/Best of Class of Region 90 Points

2010 Bliss Merlot Bronze 86 Points

2010 Bliss Zinfandel Bronze 87 Points

NV Bliss Generic Red Silver 88 Points

2011 Bliss Sauvignon Blanc Silver 89 Points

2011 Bliss Chardonnay Silver 88 Points

2009 Brutocao Coro Mendocino Bronze 86 Points

2009 Brutocao Merlot Bronze 87 Points

2009 Brutocao Zinfandel Bronze 87 Points

2009 Brutocao Italian Red Blend Bronze 87 Points

2009 Brutocao Primitivo Bronze 86 Points

2010 Brutocao Cabernet Sauvignon Bronze 87 Points

2010 Brutocao Pinot Noir Bronze 86 Points

2011 Brutocao Chardonnay Silver 91 Points

Frey – 13771 Hwy 101, Hopland, CA 95449

2012 Frey Syrah Bronze 87 Points

2012 Pacific Redwood Merlot Silver 88 Points

McFadden – 13275 S Hwy 101 #5, Hopland, CA 95449

2009 McFadden Coro Bronze 86 Points

2011 McFadden Gewurztraminer Bronze 86 Points

2011 McFadden Late Harvest Riesling Silver 90 points

NV McFadden Brut Silver 90 points

2009 McFadden Reserve Brut Silver 92 Points

2012 McFadden Sauvignon Blanc Silver 88 points

Parducci – 501 Parducci Rd., Ukiah, CA 95482

2011 Parducci Chardonnay Gold/Best of Class of Region 94 Points

2010 Parducci Merlot Bronze 86 Points

2009 Parducci Cabernet Sauvignon Bronze 87 Points

2011 Parducci Pinot Noir Bronze 86 Points

2010 Parducci Cabernet Sauvignon Gold 95 points

2011 Paul Dolan Sauvignon Blanc Silver 89 Points

2010 Paul Dolan Zinfandel Silver 88 points

Ray’s Station – 13275 S Hwy 101 #1, Hopland, CA 95449

2011 Ray’s Station Merlot Silver 88 Points

Rivino – 4101 Cox Schrader Rd., Ukiah, CA 95482

2012 Rivino Chardonnay Silver 89 Points

Seebass – 3300 Old River Rd., Ukiah, CA 95482

2011 Seebass Chardonnay Silver 93 Points

Okay, not an inland Mendocino County winery, but an impressive Best of Show award goes to a Mendocino County neighbor over the hill in Anderson Valley:

2012 Navarro Late Harvest Gewurztraminer Double Gold/Best of Show 96 Points

JOHN ON WINE – Spotlight Winery: Milano Family Winery

By John Cesano

A few months ago when launching this column, I said I would try to limit my use of the words love and adore, because with the way I feel about the area’s wines and people I could easily overuse both.

Well, I have been sparing enough that I hope you’ll forgive me now. I absolutely adore Deanna Starr.

Deanna and her husband Ted own Milano Family Winery at the south end of Highway 101 in the big old hop kiln. Deanna is also the winemaker at Milano.

I worked with Deanna when we were on the board of Destination Hopland together. Deanna is intelligent, funny, patient, thoughtful, and a joy to work with. Deanna is also a gracious hostess; last year, I attended a group meal Deanna hosted at Milano for tasting room folks from a number of local wineries in the middle of Hopland Passport after the first full day of pouring.

Milano Family Winery can’t be missed. Although it sits back off Highway 101, it’s the only big wooden hop kiln building with the word “WINERY” in giant letters posted on the side facing the road.

After parking, you can climb the stairs to the tasting room, or take in the menagerie on the south side of the winery.

I always visit the animals first. On my last visit, I saw chickens, turtles, ducks, pygmy goats, geese, sheep, and a llama. There are probably more, but I especially like seeing the giant turtles. Seeing them doesn’t make the wine taste better objectively but, since it always puts me in a good mood, the turtles may make the wines taste better subjectively for me.

The first thing you notice after climbing the stairs to the second floor and entering the tasting room is how well it is stocked with fun wine themed merchandise. After tasting wines at McFadden, I often send our guests who ask about particular wine accessories onward to Milano because of the incredible range of products offered.

There were 22 wines on the list when I visited. There is a modest tasting fee which Dawn, my tasting room host, waived for me. I tasted six wines. Here’s my notes:

2009 Chardonnay $16 ­ Caramel notes from oak, butter from malolactic fermentation, nice light apple fruit.

2009 Sangiovese, Palisades Vineyard $24 ­ Enjoyably drinkable. Cassis, plum, cedar. Approachable, not the spiced tannin edge of some Sangiovese. Nicely balanced with just enough acidity to provide structure for the fruit.

2006 Carignane, Hidden Hawk Vineyard $22 ­ Nice, rich, forward fruit notes of cherry, raspberry, and strawberry.

2006 Neese Merlot $24 ­ Sherry like vanilla and sweet fig, sweet tart cherry, tannin, tapering finish.

2006 Echo, Bells Echo Vineyard $37 – I (forgive me) love (there, I said it) this wine. Didn’t want to spit. Blackberry, cherry. Great mouth feel. Long lingering finish.

2006 Orange Muscat $29 ­ This was Dawn’s favorite. Honeyed apricot meets lovely citrus, wonderfully balanced. 15.2 percent alcohol.

Deanna holds her wines longer than many local winemakers, so you will find older vintages available at Milano Family Winery than at most – if not all – other local winery tasting rooms. The extra time gives her wines a chance to fully age, both in barrel and in the bottle. You have undoubtedly heard of people laying wines down, cellaring them, aging them; Deanna and Milano Family Winery do that for you so the wines you purchase are how Deanna would like you to taste them.

In addition to the varietal reserve, premium, and dessert wines available for tasting, Milano Family Winery produces some wine bottles that are blends with fun names such as Sunshine, Mistero, Big Ass Red, and Disaster Relief Red.

Wines are sold by the bottle, but Milano Family Winery also sells wines by the glass, which is perfect if you want to head back outside and enjoy a picnic lunch (BYOP: bring your own picnic) with wine at a wooden picnic table under a grape arbor next to the animals. Milano has a terrific spot for picnics.

The Milano Family Winery tasting room is open daily from 10 a.m. ­ 5 p.m.

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A Taste Of Redwood Valley will be hosting a winemaker dinner Friday, June 14, followed by their 21st annual special weekend of wine tasting on Saturday and Sunday, June 15 and 16. Participating wineries include Barra of Mendocino/Girasole Vineyards, Cole Bailey Vineyards, Frey Vineyards, Germain-Robin, Giuseppe Wines, Graziano Family of Wines, Oster Wine Cellars, Silversmith Vineyards, and Testa Vineyards. For more information, or to purchase tickets, visit ATasteOfRedwoodValley.com
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John Cesano is twice the man he was in high school. Literally, John weighs exactly twice what he once did many years ago.

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