How often do you consider the benefits of tasting wine as it relates to your brain?
When we taste wine, we are actively engaging sensory and motor systems and parts of the brain that control memory and cognition. With all of these parts of the brain working together, the brain is more engaged when you’re tasting wine than it would be if you were listening to a podcast, for example. According to neuroscientist, Gordon Shepherd, “tasting wine engages more of our brain than any other human behavior.” In his book, Neurogastronomy: How the Brain Creates Flavor and Why It Matters, Shepherd explains that the brain constructs the perception of flavor.
Particularly, when we taste something like wine, almost all of our senses are being used. We use sight to perceive what the wine looks like. Just by looking at a glass of red wine, it’s possible to recall from memory what some of those flavors might be. As we peer into the glass and stick our nose in for a sniff, our sense of smell kicks in to detect the aromas in the wine. Our sense of taste is used to recognize flavors in the wine whether they’re sour, sweet, bitter, savory, or umami.
When you swirl the wine in your mouth to distinguish its mouthfeel, not only are you activating your motor systems to move the wine around in your mouth, but you’re also activating your sense of touch to determine the texture of a wine. The sense of touch is activated to identify if a wine might feel silky or velvety in the mouth.
Studies have shown that engaging our brains and keeping our minds active as adults reduces the risk of developing memory diseases such as Alzheimer’s or dementia. Wine tasting activates so many of our senses at once, which makes it a great way to keep our brains active.
In an article from Wine Folly, Madeline Puckette writes that finding wine flavors challenges mental cognition and actually improves the entorhinal cortex (a “hub” in the brain’s widespread network for navigation, perception of time, and what we’re focused on—essentially memory). Puckette also explains, “wine is unique because it requires high dexterity in your sense of smell and taste.” By immersing our brains in wine tasting, we are constantly learning new smells and tastes and are also discovering more about wine itself. One of the suggested ways to keep our minds active is to continue to learn.
Since it’s important to keep our minds healthy and active, it’s a good thing that we love to taste and talk about wine as much as we do. Pour yourself a glass of the Roth Heritage Red and start engaging your brain!
PICTURED ABOVE: BABY CABERNET SAUVIGNON GRAPE CLUSTERS FROM OUR OLD VINE CHERRY BLOCK IN SONOMA. THIS IS A HERITAGE CLONE ON ST. GEORGE ROOTSTOCK THAT WILL EVENTUALLY END UP IN OUR SEBASTIANI CHERRYBLOCK CABERNET.
The last time we checked in with Kara Maraden, our Director of Viticulture at Foley Family Wines, was in mid-March. So much has happened in the world since then, but all the while, the vines have continued to grow, and farming, which has been considered “essential work” during the pandemic, has had to keep up.
Now that we’re into June, we asked Maraden to bring us up to speed on everything happening in the vineyard and how she and her crews are coping.
Q: What is happening in the vineyards right now? What’s changed since March? Any early indicators as to how the 2020 season will shape up?
Kara Maraden (KM): May and June are an exciting time in the vineyard. We are really starting to see the potential for the 2020 vintage and it looks great so far. In late April and early May we get all the suckering done [pruning of new, unwanted growth] so the vine can focus its growth on fruiting canes [the new vine growth that will nurture grape bunches]. We are just through bloom [flowering that leads to fruit-set], with our Cabernet vines, which are typically the last to finish up.
There are so many activities happening. Leafing and pulling laterals [training the vine in the desired direction] will start now that we are through bloom. This will also help the vine focus on those fruiting canes. We are doing fertilizer applications in order to ensure proper nutrition in order to ripen those developing clusters and watching to make sure that our canopies are developing enough height and leaves to support the crop they will produce.
In many locations, we can hold off irrigation right now because canopies are still growing and we actually want them to start to slow down. However, in other locations, we may be irrigating to make sure we do get that canopy growth. The difference in irrigation practices depends a lot on variety, soil type, rootstock. Sandy or gravelly soils hold less water so we may have to irrigate more in sites like that.
Q: Talk a little about bloom and what this means? How important is it for the growing season ahead?
KM: Once frost season is over, usually around mid-May, bloom is our next big milestone for several reasons. How well the fruit “sets” will determine how many berries per cluster and this has a very big impact on yield and eventually quality. Fruit set during bloom depends heavily on the weather. Grapes self-pollinate and prefer temperatures to be between 68 and 77 degrees. Rain or cold temperatures during this time can disrupt pollination and cause shatter.
Shatter is when the flower is not pollinated, which means it won’t produce seeds and is very unlikely to produce a berry that will mature and ripen normally. Bloom is also a very important time to prevent fungal diseases for the whole season because many fungi live in the clusters and once the fruit starts to develop it gets more difficult to control inoculum. Once bloom is complete and we have berry set we can start to count clusters and get an idea of how much crop we will have this season. We worried about the rains we had in late May but all indicators show that it had little effect on bloom this year. It’s all about the timing!
Q: How have your farming practices changed as a result of the pandemic?
KM: Since “the show must go on” we have made most of the changes in how all of us interact as essential workers. We are still doing everything we need to in the vineyard, we are just changing our personal habits. When we work, we space out amongst the vines rather than working side by side. Everyone has masks and hand sanitizer and breaks and lunches have to be taken with social distancing measures in place.
Q: Finally, a personal question: what is your favorite part of farming vineyards? What really gets you excited?
KM: I love that my work centers around growing wine grapes for so many reasons. Just being able to get outside and see so many different growing regions and varieties is fantastic. But what I really love is watching these vines wake up in the spring and make this incredible journey through their seasonal cycle knowing that they will continue that growth even after they have been harvested. Eventually, creating a pretty magical beverage that people have been enjoying and even obsessing over for thousands of years. So much art, science, and hard work go into each bottle of wine—and I get to be a part of that.
This month, we’ve got a delicious recipe that involves melted parmesan cheese, savory tomato and red wine sauce, and crispy, breaded eggplant. Even though this recipe takes two hours to make, it’s absolutely worth it when every bite of this comfort food tastes heavenly.
Foley Family Wines Chef de Cuisine, Alec Graham’s take on eggplant parmesan is a wonderful dish designed to cheer you up from the shelter-in-place blues. Pair it with a generous glass of red wine that we have recommended below.
THE WINE
When pairing wine with eggplant parmesan, a good choice is a red wine that both balances the earthy flavors from the eggplant as well as the acidity of the tomatoes. We are particularly fond of the 2018 Foley Sonoma Sangiovese because of its bright acidity and smooth, round tannins that complement this dish perfectly.
Pinot Noirs are well known for their elegant, earthy notes and subtle acidity, which is why we recommend 2018 The Four Graces Reserve Pinot Noir which is made with 100% Pinot Noir and has beautiful, complex flavors of dried cherry and luxurious dark chocolate, with velvety tannins and a long, lingering finish.
These wines are incredible on their own; however, this recipe calls for 1/4th of a cup of red wine which both of these wines will work beautifully with. Fortunately, your dish will turn out delicious when you’re using wines like these.
THE RECIPE
Serves 4
Time 2 Hours
Ingredients
1 large Eggplant
1lb Italian Sausage
1 24oz jar of Tomato Sauce
1 yellow onion, diced
2 tbsp garlic, minced
¼ cup red wine
2 quarts of frying oil, canola, vegetable, or peanut
2 cups breadcrumbs
2 cups flour
4 large eggs
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
2 cups grated parmesan, divided
1lb low moisture mozzarella, shredded
Salt and pepper to taste
Olive Oil
Directions
Preheat a medium pot on medium high heat. Add 1tbsp olive oil, and sear sausage until golden brown. Add onion and garlic, and cook until caramelized. Deglaze with red wine, and add tomato sauce. Reduce heat to low and simmer for 1 hour
While the sauce is simmering, heat 2 quarts of oil to 325 degrees F in a large dutch oven. Slice the eggplant into 3/8th inch rounds and set aside.
Prepare a breading station starting with a bowl of flour, a bowl with 4 beaten eggs, and a bowl with the breadcrumbs mixed with the basil, oregano, rosemary, and ½ cup of the parmesan. Bread each slice of eggplant by placing in flour first, then egg, then breadcrumb, making sure to knock off any excess coating between each step.
Fry the breaded eggplant in the oil until golden brown, about 2 minutes on each side. Preheat your oven to 400 degrees F
Prepare either 4 individual ramekins or a 10 inch cast iron skillet by lightly brushing with olive oil. Mix the mozzarella with the remaining parmesan cheese.
Build the parmigianas by layering a small amount of sauce at the bottom, then add a layer of eggplant, cheese mixture, then sauce. Repeat until finished, making sure to reserve some sauce and cheese mixture to top.
Bake the parmigianas for about 15 minutes, until the cheese is golden brown. Make sure to cool for 15 minutes before serving.
In honor of International Chardonnay Day (May 21st), we’ve put together a list of our seven favorite Chardonnays, ranging from Chardonnays aged in French oak that give off those classic buttery and toasted brioche flavors to more of the Chablis-style Chardonnay aged in stainless steel where the palate is refreshingly crisp and fruit-forward with a light minerality that lingers on the tongue. Whatever your preference, we’re confident we’ve included something you’re sure to enjoy.
2017 CHALK HILL ESTATE CHARDONNAY
Earning a score of 91 points from Robert Parker, no list would be complete without the Chalk Hill Estate Chardonnay. This Chardonnay pairs well with a variety of dishes; however, our favorite pairing with this wine is a plate of seared dayboat scallops infused with vanilla bean oil. The Chalk Hill Estate Chardonnay has hints of zesty orange peel and toasted marshmallow that play nicely with the vanilla bean oil and the creaminess of the scallops in this recipe.
We had to include the Two Sisters Reserve Chardonnay for its silky, luxurious mouthfeel with notes of creamy custard and tart lemon bars. This wine also features flavors of rich pineapple upside-down cake alongside hints of candied lime zest, toasted brioche, and sweet honeycomb. With a wine as elegant as this one, we enjoy pairing it with an equally opulent dish such as lobster thermidor.
The 2017 Foley Sonoma Chardonnay is a particular favorite amongst wine critics and fans. This wine scored an extraordinary 90 points from legendary wine critic, Robert Parker. “The 2017 Chardonnay has a reserved nose of baker’s yeast, poached pear, honeyed almonds, white peach and crushed stone. The palate is medium to full-bodied with a creamy texture, savory fruits and good freshness on the long, savory finish.” – Robert Parker
Since laying on the beach isn’t an option right now, try a wine that makes you daydream about relaxing in the warm climate of Maui. The Banshee Heintz Vineyard Chardonnay is filled with bright, tropical notes of mango, papaya, and creamy coconut with a hint of freshly-squeezed lime. A soft and silky texture at first sip leads to flavors of lemon bars, flaky pie crust, and fresh kiwi‒ finishing tart and zesty on the palate.
A personal favorite of ours, the Sebastiani Chardonnay is one that is easy on the palate and pairs beautifully with a variety of foods. Sebastiani winemaker, David Nakaji says, “The 2017 North Coast Chardonnay is a light golden color with aromas of fresh apples, citrus and nectarine. The palate is rich yet crisp, with flavors of apricot, baked peaches, lemon and vanilla. Undertones of crème brûlée and toast are met with balanced acidity and a smooth finish. This easy to drink style Chardonnay can pair with a variety of food and also stands well on its own.”
To the fans of the Chablis-style Chardonnay, this one is for you. Balance the Roth Wobken Vineyard Chardonnay with a charcuterie board complete with velvety goat cheese and dried apricots. This Chardonnay was aged in stainless steel and displays enticing flavors of fresh pineapple, candied pear, and lively citrus. Bright and acidic, this wine dances on the palate leaving behind a pleasant minerality on the finish.
The 2017 Acrobat Chardonnay is another stainless steel Chardonnay we absolutely love. This wine is perfect to pair with takeout sushi from your local sushi spot and can be found at a variety of grocers near you. Not to worry if your grocer is sold out of this amazing Oregon Chardonnay‒ it can be found on the FFWS website too. Notes of juicy peach, key lime, and dried apricot shine through as a clean and refined entrance gives way to fantastic flavors of nectarine, fresh pineapple, and sweet honeydew. The finish is crisp and fresh and held together by lively acidity.
With the demand of creative ways to connect with loved ones, there has been an increase in e-vites to attend tons of virtual events ranging from online Scattergories to virtual cocktail hours on Instagram Live. Virtual happy hours are a fun, cost-effective way for people to share a drink, have a laugh, and come together! From our experience, we’ve come up with a few tips and tricks on how to successfully host a virtual happy hour.
CHOOSE A “USER-FRIENDLY” VIDEO CHAT PLATFORM
With so many video chat options to choose from, how do you know which one to use? Reviews suggest that Zoom is user-friendly and it’s easy to send invitations to anyone with a click of a button. However, there are other options available such as Skype, House Party, Facebook, Google Hangouts and many more. You’ll want to choose a platform that works best for you and everyone you invite to your virtual happy hour.
SET A REASONABLE TIMELINE
We miss the days when you could head to your favorite bar or restaurant for happy hour and chat with your friends for hours. In the virtual happy hour realm, sitting in front of a smart device and engaging with friends is a completely different world to navigate. Committing to an hour the first time you host a virtual happy hour will make the process much easier on everyone. This will give you time to work out the kinks as well as accommodate friends in different time zones.
COORDINATE YOUR DRINKS
One thing that makes a happy hour “happy,” is having an adult beverage in hand. A great tip is to coordinate the drinks beforehand to ensure that everyone is drinking the same thing. Try making a themed or signature cocktail or ordering your favorite wines online to virtually enjoy with your loved ones. Not only is it fun to coordinate, but it also serves as a fantastic conversation starter. Head to foleyfoodandwinesociety.com for deals on incredible wines (including free shipping) to share with family and friends.
HAVE FUN
More importantly, virtual happy hours are a chance to have fun while connecting with your favorite people! Sit back, relax, pour yourself a glass of wine and enjoy spending time with your friends and family.
The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
With only essential businesses being open, more people are turning to various forms of media to keep themselves occupied while practicing social distancing. If you feel like you have exhausted your Netflix and Hulu options, try tuning into YouTube to watch videos content creators have put together to keep you entertained. You can find a YouTube channel for just about any topic that interests you. Below, we’ve highlighted four of our favorite channels as well as our own YouTube channel to keep you updated on all things wine, food, and FFWS related.
Good news can be hard to come by when we are surrounded by outlets that constantly report the grim effects of the pandemic. John Kransinski’s “Some Good News” reports good news from all over the world and has guest stars join him to deliver a smile on subscribers’ faces. There are five episodes to date with episodes releasing every Sunday. In the fifth episode of SGN, celebrity chefs such as Martha Stewart, Guy Fieri, and David Chang recreated a few family recipes sent in from fans and had a blast doing so. These recipes can be found on SGN’s Facebook page.
With almost six million subscribers, Mark Wiens takes users on a virtual travel experience around the world. He believes that food is the reason you should travel, so he features delicious cuisine on his channel and shares incredibly useful travel tips. In an effort to create more #StayAtHome friendly content, Mark has created a series where he makes street food at home. You can learn how to make his recipe for Pakistani Chicken Karahi in the first episode of this series. Mark uploads regularly at 8pm Bangkok time (GMT +7) on Sundays and Wednesdays each week.
One of the world’s most influential wine critics has their own YouTube channel. Although there isn’t a consistent posting schedule, new videos are constantly being uploaded each week which means there’s no shortage of videos to watch while you’re staying at home. On this channel, you can find tasting notes, recaps of Zoom tastings, highlights of wine regions from around the world, and so much more.
If you’re looking to improve the interior of your home, click on Drew Scott’s YouTube videos as he teaches you how to decorate your house with chic DIY projects. These projects are simple to follow along with and use materials that cost next to nothing. Drew also does home makeovers for some of YouTube’s biggest personalities such as: Bretman Rock, James Charles, and Gabriel Zamora. He consistently posts videos once or twice per week, so if you check back routinely, you can expect to see new DIY or home renovation projects on his channel.
We have our very own YouTube channel! You can find event recaps and highlight reels, tasting notes videos, and videos that show you how to make some of our favorite dishes. One of our most popular videos dives deep into the library of Merus where Merus winemaker, Alicia Sylvester and Foley Family Wines Vice President of Luxury Brands did a vertical tasting of the 2013, 2014, 2015, and 2016 vintages of the Coombsville Cabernet Sauvignon. Be sure to subscribe to our channel to get notifications whenever a new video pops up.
A Vegas Golden Knights fan, Dr. Nicole Cavenagh is based in Las Vegas, Nevada and works in pediatric medicine.
Dr. Cavenagh spent seven years working in academic medicine at Touro University, where she was instrumental in helping develop the first multidisciplinary outpatient program for children with neurodevelopmental disabilities in Las Vegas. She opened her own practice, The Center for Child and Family Development, and today works with three other neuro-psychologists. “I work with children who have developmental issues, like Autism and ADHD, and to a lesser extent depression and anxiety, but I see a diverse group of kids,” she tells us.
Prior to COVID-19, we would run into her regularly at Vegas Golden Knights games at the T-Mobile Arena in Vegas. She’s one of our most-spirited fans who takes full advantage of all the perks offered through our Foley Food & Wine Society. We asked her to talk about her love of wine, hockey, and what she loves about being a member of our society.
FFWS: First off, we hope that you, your family, friends, and colleagues are safe and healthy. Tell us about how the pandemic has impacted your community and practice?
Dr. Nicole Cavenagh (NC): I am extremely lucky in that my practice has not changed much as a result of the pandemic. We did voluntarily close for three weeks during what was predicted to be the peak of the spread in an effort to keep our patients, their families, and our staff safe and healthy. I feel incredibly blessed that we are able to continue serving our patients and their families (while, of course, taking substantial precautions) but I am also very aware of the struggles that others are facing, particularly those in the service industry. To drive down the Las Vegas Strip right now is surreal; in fact, there was recently a family of Canadian geese walking right down the middle of Las Vegas Boulevard because there is so little traffic! These are unprecedented and anxiety-provoking times, which makes it critical that we all look for the “silver linings” as well as better days ahead.
FFWS: How are you spending your time at home and social distancing?
NC: Something that has brought me so much joy during this time is sitting on my front porch (with either my coffee or a glass of a Foley Family wine!) and watching all of the families in my neighborhood out for walks and bike rides. I have lived in the same neighborhood for nearly 20 years and have never seen this many people outside! Luckily, I just had a case of Foley Johnson Zinfandel and Cabernet Franc delivered so I can continue enjoying these moments! It has also been truly amazing to see how communities have come together during these times…the amount of sharing and support that can be seen among complete strangers via social media is so uplifting. As we look towards a bright future, maybe one with some different social practices than those to which we are accustomed but, nonetheless, a bright future. I, personally, cannot wait to be back in the Fortress, cheering on our Golden Knights, and back in wine country, enjoying my favorite Foley Family wines with the good friends that we have made in both places, all thanks to Mr. Bill Foley!
(Editor’s Note: The questions below are all from the original interview)
FFWS: How long have you lived in Las Vegas and when did you become a Vegas Golden Knights season-ticket holder?
Dr. Nicole Cavenagh (NC): I’m from Chicago originally and have lived in Vegas for 19 years now. I grew up in a big sports city. The Knights came in and we came close to buying season tickets the first season but we didn’t. And the first season was incredible and exceeded everyone’s expectations (they reached the Stanley Cup Final in their inaugural season with a 2-1 win over the Winnipeg Jets in Game 5 of the Western Conference Final). We went to so many games, we should have season tickets! We were wait-listed for season two but did get contacted and I convinced my mom to go all-in with me. We landed Club Level Center Right seats, right behind the Knights’ bench.
FFWS: How many games did you attend last year?
NC: There were 41 home games and we made it to 38!
FFWS: Have you visited our Foley Food & Wine Society tasting area?
NC: The addition of your tasting area is amazing. Each time we go, there’s a different lineup of wines from the portfolio and for me, it’s really fun. I’ve been a Foley-Johnson handmade girl since I joined and now I get to try some different wines like, most recently I had a Four Graces Pinot Noir, and was able to savor it on a private patio watching the game. We stop by quite often for a pre-game drink, during the game, and it’s been great fun to see more and more people become aware of it!
FFWS: You mentioned you’re primarily a Foley-Johnson fan. Have you visited the tasting room and winery in Napa Valley?
NC: Have I? I’m obsessed with Foley-Johnson (FJ) at this point. I’ve always been a Napa fan. Every December, my dad and I would do an annual trip to Napa. A year ago, we decided to branch out and try some new wineries. I was really intrigued by Bill Foley’s properties, and FJ seemed smaller and more intimate than others, so I emailed my Vegas Golden Knights rep Jerrett, and he set us up with an amazing experience at FJ! [Editor’s note: a benefit of being a Vegas Golden Knights season ticket-holder is having access to a personal rep who can help assist in setting up experiences at any of Bill Foley’s wine properties].
FFWS: What was that first experience like at FJ?
NC: Peter Rossomando, the tasting room manager, rolled out the red carpet! It was fun pulling up, passing by all these places like Opus One and Nickel & Nickel and Cakebread, and then tucked in between all these great places is this jewel of a winery. We were there in December and had a real one-on-one experience with Peter. We tried so many amazing wines and then he gave us a tour of the entire place. I love being in the barrel room and it’s a toss-up for me between tasting there or on the back. Peter was so great, it was a big part of why we fell in love with FJ. We joined the wine club that day. I probably have well over 100 bottles we still haven’t opened and that collection is growing—we collect the Handmade series.
FFWS: You should bring some bottles out to dinner!
NC: Funny you should say that…recently, my husband and I celebrated our wedding anniversary at the hot new Mayfair Supper Club at the Bellagio—I open the wine list and there’s a Foley-Johnson Cabernet with a little Vegas Golden Knights logo! It was a Cabernet I hadn’t had, so I ordered that!
FFWS: You mentioned that you joined the Wine Club at FJ. That gives you automatic membership in the Foley Food & Wine Society, so, what do you like about being a member?
NC: I think what I like best about being a FFWS member is the variety within the brand portfolio. There are so many choices of vineyards to visit, all within the FFWS family, which is not the case for any of our other memberships. Also, it is super easy to accumulate points that can be used towards purchases from the vineyards. We were enrolled in FFWS by being season ticket holders, but now that I am aware of the program, I would join even if we did not have season tickets 🙂
FFWS: Have you ever stayed at Les Mars in Healdsburg?
NC: The next time we’re able to visit Napa, my husband and I plan to meet some of our best friends and take them to FJ and we plan to visit Chalk Hill and Roth, but next time we definitely hope to stay at Les Mars! It looks amazing.
FFWS: You finally got to meet Bill Foley, not too long ago. Tell us about that.
NC: Every time I’ve visited FJ, I’ve brought this original Golden Knights Jersey I have, which has a ton of signatures on it from the players—the only one I’m missing is Bill’s! So, I bring it hoping to run into him at FJ, but we’ve never crossed paths there. However, every December the Golden Knights select a small group of season ticket holders for their Not So Silent Night holiday party, and I was invited. When we got to the door, Jerrett let us know that Bill was inside—but of course, I didn’t have the sweater with me!! I did get to meet him, and it was just the greatest day ever. He’s a wonderful man. The things he’s done for our city, especially in the face of the tragic shooting in 2017—the Knights had their very first home game after the tragedy, and it was an opportunity for the community to come together. One of my husband’s best friends was there, and was, in fact, one of the first injured and transported to a hospital. So, the first game was a deeply impactful event and then how Foley and the Knights responded to everything really endeared them to this city. They were out there every day at Blood Banks and Survivor events and they raised a banner with 58 names of the people who died in the stadium—so meeting Bill, was one of the great moments in life for me.
The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
As we start transitioning into spring, we’re getting excited just thinking about all of the things we love to do in warmer weather months. From grilling to picnicking, these activities wouldn’t be complete without a glass of white wine or rosé in hand. Even if picnicking (let alone visiting a park or a beach) seems far out of reach because of the current shelter-in-place decrees, we’ve still got a lot of warm days to look forward to and it is never too early to pop open a bottle of your favorite Pinot Gris or rosé.
Inspired by the warm months to come, we’ve decided to highlight a list of our five favorite springtime sippers for enjoying now and all season long.
2019 FOLEY JOHNSON ROSÉ, RUTHERFORD, NAPA VALLEY
Pour yourself a glass of this rosé and prepare your favorite cheese and charcuterie platter. Spice it up with a healthy serving of Cornichon pickles and excellent French mustard. This blend of 86% Merlot and 14% Zinfandel, delivers a bright rosé with aromatic red berry and lime citrus notes. Crisp and refreshing with balanced acidity and long mineral-driven finish.
This Sauvignon Blanc delivers aromas of honeydew melon, lemongrass, lime zest, and jasmine. Its rich palate balances beautifully with generous flavors of nectarine, mango, and finishes clean and focused with more lemon-lime zest. Go for it—indulge: Pair this wine with three elevated takes on a classic dish—next level grilled cheese. These grilled cheese recipes are easy to make and can be served with slices of fresh honeydew melon for a refreshing pop that enhances some of the fruity notes in the wine. You can even try making honeydew sorbet for a cool, sweet treat to be enjoyed as you sip on this Sauvignon Blanc.
2018 THE FOUR GRACES PINOT GRIS, WILLAMETTE VALLEY
Beautiful bright aromas of ripe pineapple, Meyer lemon, and honeysuckle flower mingle in the glass. The palate continues with fresh lemon and orange zest followed by a touch of smooth quince, which leads into a refreshing, lingering acidity. Pair with pan-seared scallops with citrus fennel salad for an elegantly balanced meal.
This particular Chardonnay was aged entirely in stainless steel, meaning it is lean, crisp and mineral-bright with the kind of electric acidity that begs for sushi. On the nose, a bouquet of notes ranging from peach and key lime to gooseberry and dried apricot shine through. Clean and zippy with layers of nectarine, pineapple, and honeydew on the mid-palate. The medium-long finish is fresh and held together by lively acidity.
We’re huge fans of the sweet-and-spicy flavor combination, so we highly recommend Moscato with cuisines that feature a little bit of heat. Thai, Korean, and Indian dishes would pair superbly with this wine. Flavors of freshly peeled lemon rind and bright acidity join in harmony making this the perfect wine to enjoy on a warm, sunny day.
We started the Foley Food & Wine Society (FFWS) to celebrate three of life’s greatest passions—world-class wines, exquisite cuisine, and amazing experiences. With locations around the globe, the FFWS provides members with a variety of culinary, travel, and entertainment experiences unmatched by anyone else.
Each month, our FFWS Spotlight series will feature one of the many destinations, experiences, and individuals that make the Society what it is. This month, we’re taking a closer look at Foley Johnson, one of the three FFWS wineries located in Napa Valley.
A BRIEF HISTORY
Bill Foley and Carol Johnson Foley dreamed one day of opening a world-class winery bearing their name, and their hard work turned that dream into reality in 2012 with the launch of Foley Johnson. Inspired by the beautiful scenery and lifestyle of Napa Valley, the Foleys’ decided that this famous wine region would be the home of Foley Johnson. Our Estate focuses on Bordeaux varieties and offers small-lot bottlings of Cabernet Sauvignon, Petit Verdot, Merlot and Sauvignon Blanc.
The original estate was planted to plum and walnut orchards until 1984 when Bill and Lila Jaeger introduced the first vines.
Today, with 50 acres in one of the most heralded AVAs in America, Foley Johnson produces luxury-class wines that are true to the terroir and honor the land in which the grapes are grown. The soils in the Rutherford AVA are primarily gravel, sand, and loam; the conditions ideal for Bordeaux varietals.
To take advantage of the smallest distinctions in soil, exposure, and aspect, the main ranch is divided into 29 blocks. It now features varieties such as Cabernet Sauvignon, Merlot, Petite Sirah, Petit Verdot, Cabernet Franc, Malbec, Sauvignon Blanc, and Sauvignon Musque.
Just south of the main ranch and the original vineyard lies Peral Vineyard. Peral Vineyard is planted exclusively to Cabernet Sauvignon because it offers similar conditions as the main ranch with excellent drainage and a shade more adobe in the soil.
In Rutherford, California (on the east side Highway 29), a redwood barn built in the 1920s has been converted into a tasting room next to the winery and its facilities. Below the winemaking area lies the underground barrel room, wine library, and a gravity-flow cellar. Wine tastings are parallel to their respective wine tiers: Estate (Napa Valley) focusing on Bordeaux varietals and Handmade, which features micro-production wines of special small-lot bottlings from winemakers in our portfolio.
WINES
Featuring four of the Bordeaux varieties that are grown at the estate, the 2016 Foley Johnson Estate Meritage is an excellent example of the high-quality wine Foley Johnson produces. This particular wine is made from a blend of 42% Merlot, 40% Cabernet Sauvignon, 13% Petit Verdot, and 5% Cabernet Franc. Produced in the Rutherford AVA, it exhibits aromas of black currant, cassis, and a hint of smoky tobacco. Notes of black cherry, plum, vanilla, and mocha are present on the medium-bodied palate. Wine & Spirits magazine awarded this wine 91 Points and a “Best Buy” designation.
Some other notable wines made with Bordeaux varieties:
The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
With gyms and workout facilities temporarily closed, Americans are spending more time outdoors practicing social distancing on longer-than-usual evening jogs, leisurely strolls, or extending that dog walk just a few extra minutes. And they’re usually listening to a podcast while they’re at it. So, to help you choose your next podcasts, we’ve highlighted five of our favorites, including two that discuss our favorite subject – wine.
Former New York City sommelier Levi Dalton interviews “incredibly famous and knowledgeable wine personalities in his tiny apartment,” as he puts it. The conversation is candid and runs the gamut from wine to work and life. Another former sommelier, blogger, and wine shop owner, Erin Scala also contributes audio essays. As of this date, Dalton has published 479 interviews and you can start anywhere and bounce around as they’re all fascinating and engaging often hour-long conversations.
Christian Oggenfuss, a co-founder of The Napa Valley Wine Academy, takes an NPR-style approach to feature “the people, places, and history that influence the world of wine.” The Academy is the two-time recipient of the WSET and Riedel “Global Wine Educator of the Year” award. The series is casual, fun, insightful, and a great way to get inspired to dive deeper into wine education, as evidenced by the people interviewed.
Hosts Guy Raz (of NPR’s How I Built This) and Mindy Thomas (of SiriusXM’s Absolutely Mindy Show) highlight science, technology, and all-around cool stories aimed at the curious kid and grown-ups keen on taking “a journey into the wonders of the world around them.” One of their latest features is described as such: “Why is Mindy talking with a 90 million year old lizard fish fossil about feelings? And what does this have to do with the science of FOSSILS? We’ve got the questions AND the answers on today’s ground-breaking round of Two Whats!? And A Wow!”
This is the perfect podcast for you if you like: A) incredibly compelling stories that B) shed new light on old tales while C) offering a creative perspective on life in general and D) gets it all done in less than 20 minutes (typically). A bit of press from the AV Club posted on The Memory Palace website perfectly sums it all up: “…the show’s short tales are so emotionally concentrated that, upon listening, they bloom in the space between one’s ears, like a single drop of dye propagating through an entire glass of water. Nate DiMeo, the show’s sole creative force, often seems to be operating on a level wholly separate from that of other podcasts.”
For 18 years now, Radiolab “has been devoted to investigating a strange world,” as the show’s creators put it. This WNYC-produced NPR show was created by Jad Abumrad and Robert Krulwich, and hosted by Abumrad—the recipient of a 2011 MacArthur Genius grant. You can’t go wrong with any of their shows, which are so compelling and revelatory, you’ll learn something brand new about the universe every time you tune in. Not sure where to start? One of their latest episodes, “The Cataclysm Sentence” explores the answer to this question: “If, in some cataclysm, all of scientific knowledge were to be destroyed, and only one sentence was passed on to the next generation of creatures, what statement would contain the most information in the fewest words?”
Sometimes, the conversations that come from tasting wines are as enjoyable as the experience itself. Can we all agree that it’s pretty enjoyable to talk to friends and family about a wine we’ve been loving? Or about something new we learned the last time we visited a winery? Of course, as it is with just about anything in life, it’s common for some misconceptions to creep into the conversation. We’ve decided to debunk some of the myths we hear most often for you to incorporate into your future conversations.
MISCONCEPTION: EXPENSIVE WINES ARE GUARANTEED TO BE THE BEST.
There are lots of factors that contribute to the price of a bottle of wine like the grape variety, the region, the barrels used for aging (new vs. used), if it is an imported wine, on and on. When you’re thinking about spending a bit more on that next bottle of wine than usual, (typically $50 to $100+), that wine comes with a certain expectation—that it’s going to be great. You can assume that any bottle over $50 was given the royal treatment from hand-harvesting to aging in expensive, often French oak, but taste and quality are entirely subjective. If you’re not a fan of Syrah, chances are you can appreciate a bottle that costs $75 and above, but you might prefer a $45 bottle of Cabernet. Our best advice: always try to sample any bottle before you buy, but if you can’t, or if you’re buying online, think about what you like, and be adventurous—it’s okay to try something outside your comfort zone if the story sounds good and you’re really intrigued.
MISCONCEPTION: ALL WINE IS MEANT TO BE AGED.
It’s quite common to think that all wine should be aged, but that’s not quite the case—certain grape varieties are meany for early consumption, like Sauvignon Blanc, while others are produced for the long haul like most Cabernet Sauvignon, such as the Sebastiani Old Vine Cabernet Sauvignon, which will develop rich complexities if properly stored in a cool, dark cellar over a decade or more. As with anything, there are exceptions to the rule. Bottom line? Enjoy wine however you like to enjoy it.
MISCONCEPTION: BOTTLES WITH CORKS ARE BETTER THAN BOTTLES WITH SCREW CAPS.
Sorry, cork-lovers, but this is one major misconception that’s been debunked, and continues to lose ground as more and more research shows screw caps help protect the wine from oxidation differently than corks do, while some companies are engineering screw caps with micro-pores to help mimic the effects of cork aging. The benefit? No corked wine, ever. The downside? No more “pop” of the cork. For a deeper dive, check out our article “Should You Judge a Wine by How It’s Sealed.”
MISCONCEPTION: THE SULFITES IN RED WINE ARE THE CAUSE OF YOUR HEADACHES.
It is a common belief that the sulfites in red wine are the cause of those pesky headaches, but according to Sebastiani’s winemaker, David Nakaji, something else is the cause. He says, “The source of headaches in red wine is generally the histamines. It is mistakenly thought to come from sulfites, but if that were true, people would get more headaches from white wine and dried fruit. Histamines are produced from bacteria during fermentation. The cleaner the fermentation, the fewer the histamines, but there is not a whole lot of control to prevent at least some histamine formation.”
MISCONCEPTION: RED WINE CAN’T GO WITH FISH OR WHITE MEAT.
This was mentioned in the Basic Wine Pairing Guide for Beginners article, but the fact is that red wine CAN pair with fish and white meat. When pairing a dish, you have to think about the sauce as well, so if you have chicken with a heavy Marsala sauce, for instance, consider pouring a hearty red wine, which will complement the dish. Salmon is another great example of a fish dish that can pair nicely with a red. As Salmon is a fatty fish, the high-acidity of Pinot Noir tends to cut through the fat of the oils better than Chardonnay, which tends to be lower in acidity. Should that stop you from enjoying Salmon with Chardonnay? No way. The number one rule is that there really are no rules. Cheers to that!
Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
This month we asked Foley Family Wines Chef de Cuisine, Alec Graham, to make us a dish he’s been enjoying lately, so we could share it with you. This is a flavorful, easy recipe, designed to help you maximize your Netflix binge-watching regimine.
From start to finish, this dish takes only about a half an hour to prepare and uses just seven ingredients. Pour yourself a glass of Chardonnay and get started.
THE WINE
Since you’ll be incorporating about a half of a cup of Chardonnay into your dish, you want to choose a wine that you enjoy drinking. If you enjoy big, buttery Chardonnays, we recommend the 2017 Two Sisters Reserve Chardonnay, which was aged in 100% new French oak for 18 months—full-flavored, full-bodied and bursting with flavors of lemon zest, sweet honeycomb, toasted brioche, ripe pineapple and vanilla wafer.
The 2017 Roth Reserve Wobken Vineyard Steel Chardonnay is another white we’d recommend—ideal for Chardonnay fans a bit more in-tune with a Chablis-style of Chardonnay. Aged in stainless steel, this Roth Wobken Chardonnay is fresh, bright, and mineral driven with notes of fresh pineapple, citrus, and candied pear and a through-line of bright, mouthwatering acidity with crushed-stone minerality on the finish.
There’s plenty to love about both of these Chardonnays—each with a different kind of appeal, but both work beautifully with this Chardonnay-braised sausage and peppers dish.
THE RECIPE
Serves 4
Time 25 Minutes
Ingredients
2 lbs (8 Links) Italian sausage
2 red bell peppers
2 yellow bell peppers
2 yellow onions
Half a cup of Chardonnay
2 tbsp butter
Salt and pepper to taste
Fresh basil to garnish
Directions
1. Melt butter in a cast iron skillet over medium heat. Cook sausages for about four minutes per side, until golden brown and cooked through.
2. Meanwhile, julienne the peppers and onions. Remove sausages from pan, and turn the heat up to high.
3. Sautee the peppers and onions until they start to turn translucent, then add the sausages back to the pan. Add the white wine, and cook until wine is reduced completely.
