Posts Tagged ‘Schramsberg’
Wednesday, January 11th, 2012
As I was wading my way through the remaining holiday cheese from Venissimo Cheese in San Diego, I thought that I would share the details on some of these delights and wines to pair. You can watch our video series part I and part II with owner Gina Freize.
Fromager d’Affinois:
is made from cow’s milk in the French Alps, ultra creamy, soft and sweet with an oozing inner texture and an edible outer white rind. In the production process, the cheese undergoes a process called ultrafiltration. This process removes the water from the pasteurized milk, thus concentrating the remaining components and actually accelerating the cheese making process, reducing it from the standard eight weeks with Brie to only two weeks time. Ultrafiltration also results in milk that retains more nutrients and proteins and has a high fat content of 60%.
Read full article
Tags: Beaujolais, Burgundy, Cabernet Sauvignon, Chablis, Champagne, cheese, Moscato d'Asti, Prosecco, Schramsberg, Sherry, Venissimo Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, December 27th, 2011
Hard to believe that 2011 is in the books as we look toward 2012. I would be remiss if I didn’t mention a few Champagne/sparkling wines.
Read full article
Tags: Casanova di Neri, Champagne, Garganega, Lake Champlain Chocolates, Nicolas Feuillatte, Port, Ribera del Duero, Rosso di Montalcino, Sangiovese, Schramsberg, Sparkling wine, Tempranillo, Vin Soave Posted in Best Of The Best | Submit Your Comment »
Tuesday, May 31st, 2011
Q: Are there plans for new wine ventures at Schramsberg?
A: We are always looking for ways to improve our wines. One thing we are constantly on the lookout for are new vineyard sources to add to our portfolio. This is something that never stops. In regards to new releases, we have some very exciting wines due out over the next year. For starters, we will be releasing our newest J. Schram Rosé in late 2011. This wine has been sold out for almost two years, as it is not something that we produce every year. Only years that show to be the highest in quality, do we make a J. Schram Rosé. Also, in late 2011, we will be releasing the first of three vineyard designated Pinot Noir table wines, under the Davies Vineyards brand. This is our first venture in making a still table wine with the Pinot Noir grape, but not our first venture in making a still wine. In 2001, we made our first commercial J. Davies Vineyards Cabernet Sauvignon. With all of the wonderful vineyard sources that we have established over the years, we thought that producing a Pinot Noir table wine would be a natural progression for what we could do next. The wines are stunning, and we can’t wait to make them available. Finally, 2012 will mark the 150th anniversary of the founding of Schramsberg Vineyards, by Jacob Schram.
Read full article
Tags: Schramsberg, Sparkling wine Posted in Wine Education | Submit Your Comment »
Thursday, May 12th, 2011
We caught up recently with Matt Levy, PR and Marketing Manager of Schramsberg Sparkling Wine estate in Calistoga California, and winemaker Keith Hock to speak with them about their operations and some exciting upcoming new releases. Schramsberg is a premier producer of Sparking Wines whose roots go back to 1862 and German founder Jacob Schram. While the estate has changed ownership hands several times since the death of Jacob, it has been in the highly qualified hands of the Davies family since 1965 and continues to flourish. Here's part I of our interview.
Q: Schramsberg resources grapes from many different vineyard sites. What’s the benefit to resourcing grapes from such a diversity of the site?
Read full article
Tags: Chardonnay, Pinot Menuier, Pinot Noir, Schramsberg, Sparking wine Posted in Wine Education | Submit Your Comment »
Thursday, December 23rd, 2010
There is probably no holiday period more inviting to popping a bottle of bubbly than the end of the year. The great thing about sparkling wines is that there is so much diversity in style and price, there’s something for everyone, from the classic Champagne to the Cremant (French sparkling wine made outside the Champagne region) to the non-French style of sparkling wine.
Sparkling wine, however, is not just for celebratory occasions. It's lively personality is refreshing and cleansing when paired with spicy and fried foods. Want to try a fun combo? Try sparkling wine with egg dishes for brunch. The Blanc de Blancs will tease your palate with aromas of brioche, vanilla, caramel, cinnamon and citrus notes while its sibling, the Blanc de Noirs, will inject some raspberry and cherry. The Rose style offers a little lighter palate, often with strawberry, cherry and fresh baked bread nuances alongside apple, fig and ginger.
Read full article
Tags: Champagne, Gruet, Schramsberg, Sparkling wine Posted in Wine & Food Pairing | Submit Your Comment »
Monday, August 30th, 2010
As we close out the summer season with the traditional Labor Day weekend, palates turn to barbecued dishes, seafood and dips. I’m not yet certain where we’ll fit into this scenario but it’s safe to assume that some of my time will be spent over the hot grill. With some extra time off, many of us will be afforded the opportunity to celebrate from afternoon to evening over the long holiday weekend. That, in turn, opens the door to enjoying food and wine from afternoon right into the evening.
If you launch your festivities during the hot afternoon, lighter fare and lighter wines are a great place to start. For me, I love the idea of some cold, peeled large shrimp. We mix up a spicy cocktail sauce with horseradish, cilantro and just a touch of fresh lemon juice. Some freshly cut vegetables to pair with humus is a great accompaniment. And of course, how could you not display a large bowl of festive and colorful chips with salsa and guacamole? We picked up some smoked Hatch New Mexico chilies last week and I’m sure to be dicing them up in the salsa…….hmmm.
Read full article
Tags: Albarino, California Cab, Chablis, Champagne, Chardonnay, Chateauneuf-du-Pape, Malbec, Merlot, Pinot Bianco, Pinot Blanc, Pinot Grigio, Pinot Gris, Prosecco, Ribera del Duero, Riesling, Rioja, Sauvignon Blanc, Schramsberg, Sparkling wine, Syrah, Zinfandel Posted in Wine & Food Pairing | Submit Your Comment »
Monday, August 23rd, 2010
Two Hands Shiraz Barossa Valley Bad Impersonator, 2003:
So from where does this fabulous red derive its name? Perhaps it’s from its description as a Shiraz that’s a little different from the classic rugged sterotype; this wine soft and aromatic with good structure and spice. In essence, it displays its own style and personality. Aged in French oak, this wonderful red reflects elegance and depth simultaneously with aromatics of juicy plum and cherry, threads of molasses and a long finish. Fresh acidity just keeps the wine rolling along. Runs around $35 and still has another good couple of years left to it. We paired this with some baby back ribs…………WOW!
Read full article
Tags: Australia, Catena, Guigal, Schramsberg Posted in Best Of The Best | 1 Comment - Submit Your Comment »
Friday, November 27th, 2009
While, I survived traditional Thanksgiving food and wine deluge into early last evening, somehow I feel as if the feast continued all night! I awoke this morning more than satiated yet knowing that by later today, I’ll be ready and primed for leftovers.
I don’t know quite what it is about leftovers that so excites me. Maybe it’s just a psychologically good feeling extending from yesterday’s holiday feast. Or perhaps it’s knowing that the leftovers have had another 24 hours to weave their magical sauces and spices into a still more flavorful medley. Or maybe it’s as simple as knowing that we have another comfort meal in the on deck circle. Whatever it is, I am looking forward to it.
Read full article
Tags: Beaujolais, Cardwell Hills, Duboeuf, Gewurztraminer, Pinot Gris, Pinot Noir, Riesling, Rose, Schramsberg, Thanksgiving, Zind-Humbrecht Posted in Blog | 2 Comments - Submit Your Comment »
|
Polls
-
 Loading ...
|
Visit us on…