EOS Estate Winery, Cupa Grandis, 2002 Chardonnay Grand Barrel Reserve

I read the following tasking note from the winery. (That was my first mistake)

Barrel-fermented in the traditional Burgundian method, we stirred the lees weekly for nine months to develop the tropical bouquet and creamy texture, then bottled and aged the wine for five months to allow the myriad of fruit and oak flavors to marry and soften into this overall complex and well-balanced wine. Intense tropical aromas of pineapple and papaya are enhanced by notes of peach and green apple. Robust with flavors of citrus, pear and butterscotch, it is mouth-coating and satisfying, finishing with honey and cream.

There is an old saying, if it sounds to good to be true, is most likely is. Bingo. The note does have a bit of truth to it. This wine does have a robust citrus flavor, kind of like orange soda that has sat open on the kitchen counter over night. As Chardonnays go this one is expensive and not very good. You can do a lot better for a lot less, pass it by.

Hendry, 2000 Cabernet Sauvignon "Block 8"

The wine is a big fruit bomb, very syrupy and rich. Soft and silky tannins on the finish. This is a five grape blend, with some Petite Verdot which pumps up the flavor. Aged 20 months in new French oak, over oak’d another plus. Drink it now or let it rest for a year or two. 1800 Cases made. Once people figure this one out it will go fast. Big thanks to Dewayne and Sabine for turning me on to this one.

Patz & Hall, 2003 Hyde Vineyard Chardonnay

I bought this bottle at the “Wine Club” near the San Jose airport, this place is kind of like Costco for wines. You will find everything from $2 Chardonnay to $1000 Bordeaux. The Hyde Vineyard area is known for producing some of the finest chardonnay grapes California has to offer. You usually only see the “Hyde Vineyard” label on higher priced wines. This wine was aged in “small” French Oak barrels, which is another way of saying it was “Over Oak’d”. The wine was also bottled unfiltered, this bottle didn’t have any sediment, but if you buy it, pour gently. Bright yellow/greenish color; citrus and vanilla flavors, long creamy oak finish.

ROASTED HALIBUT AND TOMATOES WITH SAFFRON PESTO

I have been doing variations on this for years and have settled on this grouping of ingredients. The original idea came from a cooking magazine, but it has evolved a good deal over the years. The saffron brings a nice heat to the dish, and makes it a good match for both white and red wines. I also like it because it is very easy to do for a dinner party.

3 pounds plum tomatoes cut into 1-inch pieces (about 8 cups)
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tbs balsamic vinegar
2 green onions, chopped (white part only)
1 tbs chopped fresh cilantro plus cilantro sprigs for garnish
2 tbs chopped fresh basil
1/4 tsp saffron threads

Preheat oven to 450°F.
Place all tomatoes in 13x9x2-inch glass baking dish.
Sprinkle with salt and pepper; toss to combine.
Sprinkle fish with salt and pepper; place atop tomatoes.
Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend.
Season dressing to taste with salt and pepper.
Pour dressing evenly over fish. Let stand 10 minutes.

Bake until fish is opaque in center, about 10 minutes.
Remove from oven and cool slightly.
Place 1 fillet on each of 8 plates.
Season tomato mixture to taste with salt and pepper.
Top fish with tomato mixture, dividing equally.
Garnish with cilantro sprigs.

The Greatest View In California

Rocky Point Restaurant is located 10 miles south of Carmel (the web site says 15 minutes, no way more like 30) on Highway 1 between Carmel and Big Sur. The food is so-so at best, the wine list sucks, but who care’s, this is one of the most spectacular vistas California has to offer. Lisa and I have been visiting this place for nearly ten years now, and we never get tired of the view. Get there about 30 minutes before sunset, grab a table on the patio, order some fried calamari and margarita’s and kick back. If you are there at the right time of year you will see some whales too.

http://www.rocky-point.com/

Spinach Salad with Strawberries

Since we have gotten our first taste of spring here in California, I thought this salad would be a good choice. The credit for this goes to my in-laws Larry and Marilyn. When they first told me about it last year, it just sounded wrong, then I made it, and it just looked wrong, (the dressing anyway), then you eat it, it’s not wrong.

½ Cup Olive Oil
1 tsp White Vinegar
½ tsp Worcestershire sauce
2 tbs sesame seeds
¼ tsp paprika
1 tbs poppy seeds
½ cup white sugar
¼ cup slivered almonds
1 qt fresh strawberries
10 to 16 oz fresh spinach, chopped, cleaned and dry.
1 tbs chopped shallot

Wisk Olive Oil, Vinegar, Worcestershire Sauce, sesame seeds, poppy seeds, paprika, sugar and onion. Chill in refrigerator.

Combine spinach, strawberries and almonds in a large bowl. Pour dressing over salad. Refrigerate 10 to 15 minutes before serving.