Latest news with #Bordeaux-style
The Citizen
28-05-2025
- General
- The Citizen
Creative Block 5 with Cape-style slow braised oxtail in red wine
This saucy oxtail stew, infused with red wine, tomatoes, cinnamon, and cloves, offers the perfumed comfort of a Cape Tomato Bredie. It pairs beautifully with our Spier Creative Block 5, a Bordeaux-style blend led by Cabernet Sauvignon. The wine's blackberry, cherry, and blackcurrant notes complement the rich, meaty flavours of the oxtail, while hints of cedar and dark chocolate enhance the stew's depth. Recipe compliments of Spier. Ingredients 45 ml (3 tablespoons) olive oil About 2 kg oxtail, cut into chunks by your butcher Salt and pepper, to taste 250 g streaky bacon, chopped 1 large onion, chopped into rough chunks 2 large carrots, peeled and roughly diced 3-4 large celery sticks, chopped into rough chunks 4-5 garlic cloves, sliced 250ml 1 cup good quality dry red wine 1 x 400 g tin chopped tomatoes 30 ml (2 tablespoons) tomato purée 500 ml (2 cups) good quality beef stock/broth 1 stick cinnamon 1 ml (¼ teaspoon) ground cloves For the gremolata and to serve: A generous bunch of parsley (20-40g), finely chopped Finely grated zest of 1-2 lemons 1 garlic clove, finely grated or finely chopped Freshly cooked pap, rice, potatoes or pasta to serve (choose your favourite) Method Heat the oil in a large, heavy-based pot over medium-high heat and fry the oxtail on at least two sides until lightly brown, working in batches. Season with salt and pepper as you go, and don't overcrowd the pot. Transfer the browned meat batches to a large plate, then stir the bacon, onion, carrot and celery. Cover the pot with a lid for a few minutes, allowing steam to loosen the browned bits on the bottom, and stir well. Continue to fry the bacon and vegetables for about 7-10 minutes, or until the bacon starts to brown and the onions soften. Add the garlic and stir. By now, there should be a new brown sticky residue on the bottom – that's perfect. Add the wine and stir to deglaze the pot. Add the tomatoes, purée, stock, cinnamon and cloves, stir and bring to a simmer. Return the meat to the pot, arranging it in a single layer to immerse the chunks in the liquid fully. Turn the heat to a simmer, then cover with a lid and cook for about 4 hours or until the meat is very tender and almost falls from the bone here and there (you don't want to cook it from the bone). Remove from the heat, taste, and adjust seasoning if necessary. Leave to rest for a few minutes before serving. Serve hot with your choice of starch and a sprinkle of gremolata. For the gremolata: Mix the parsley, lemon zest, and garlic together in a small bowl. If you prefer, leave it to stand on the counter for an hour or two to dry out slightly. Serve it at room temperature as a condiment with the stew.
San Francisco Chronicle
13-05-2025
- Business
- San Francisco Chronicle
Acclaimed Wine Country vineyard with popular tasting room is up for sale
A celebrated Sonoma County winery and vineyard is seeking a new owner. Medlock Ames Winery and its vineyard, Bell Mountain Ranch, are up for sale for $44 million. The estate comprises 342 acres in Healdsburg, straddling the Russian River Valley and Alexander Valley appellations. The listing, which was first reported by the Healdsburg Tribune, also includes Medlock Ames' popular tasting room in Alexander Valley. It's one of several California wine businesses downsizing or shutting down right now, a result of plunging wine consumption and sales. The Duckhorn Portfolio disclosed last week it will close some tasting rooms and discontinue some wine brands, including Paraduxx. The Rafael Vineyard in Napa's Oak Knoll District, the source of grapes for famous winemakers like Thomas Rivers Brown and Massimo Di Costanzo, is listed for $7.95 million, down from $10 million a year ago. The decision to sell Medlock Ames was made about 18 months ago, said president Julie Rothberg, before the industry's downturn became fully apparent. She said the winery is at its "pinnacle," thanks to winemaker Abby Watt. The team has been making notable improvements that should make it an attractive investment, particularly the rehabilitation of the Bell Mountain Ranch vineyard after parts of it burned in the 2018 Kincade Fire. The vines that they replanted are now producing fruit. 'The land has come back to life,' Rothberg said. 'If you came and saw it now, you wouldn't even know that a fire had been there.' College best friends Chris Medlock James and Ames Morrison founded Medlock Ames in 1998 after moving from New York and purchasing Bell Mountain. They gained a following for their Cabernet Sauvignon and other Bordeaux-style blends, and also became known for their sustainability efforts. They installed solar power throughout the property in 2004, and in 2022 became the first Sonoma County winery to earn a Regenerative Organic certification. In 2009, the vintners bought a 1920s gas station and dive bar about 10 minutes away from Bell Mountain and transformed it into a modern-feeling tasting room surrounded by organic gardens. It helped usher in a new era of Wine Country tourism catering to hip, young drinkers. The speakeasy they opened in the back, Alexander Valley Bar, was a hit with local winemakers. (The bar later closed, and Medlock Ames sold its liquor license.) The winery has an active club of about 2,000 members, Rothberg said. It's unclear what Medlock Ames' current ownership structure is. Rothberg said that the winery doesn't publicly discuss its ownership, but confirmed that it includes an 'original co-founder.' The property has some privileges that are becoming rarer in Sonoma County, like the ability to hold private events at the tasting room. Thanks to a permit expansion during the pandemic, they can now serve wine to customers throughout the entire tasting room property, including the gardens. Bell Mountain Ranch has 47 planted acres of grapes, about half of which are Cabernet Sauvignon, and Rothberg estimated another 33 could be planted. The vineyard could be sold in four parcels. The winery currently makes about 8,000 cases per year, but has capacity for 20,000. The listing also includes three homes that include gardens, pools, fitness centers and a bocce court, and notes that 140 acres could be subdivided 'for additional development or expansion of hospitality services.' 'Let's be honest, this is a really challenging time in the industry,' Rothberg said. 'But I'm personally really excited about the future and finding a new owner who has the passion to continue in these progressive traditions and see the next 30 years through.' In the meantime, Medlock Ames will continue to produce wine and host visitors for tastings.
Axios
18-04-2025
- Business
- Axios
Trump's wine tariffs spark panic — but Virginia sees opportunity
President Trump's tariffs are seeding panic and uncertainty in the wine world, but in Virginia, some makers see the glass half-full. Why it matters: Virginia wine has long fought for space at the table alongside more established regions in Europe and the U.S. — and with tariff disruptions, some are seizing a chance to edge in. The big picture: The wine industry went uncorked when Trump emptily threatened 200% tariffs on European imports, which some called a " financial death sentence" for many in the industry. But even with the current 10% tariff on foreign wines — and potentially raised fees after Trump's 90-day grace period — experts predict higher prices and narrower choices as winemakers pull out of the U.S. Plus, big-export domestic regions like California could be strained by retaliatory tariffs or bans from Canada, China and beyond. State of play: "Uncertain" is the word du jour, especially since it's early. "Where we are in our industry is bated curiosity mixed with fear, and trying to figure out an opportunity," George Hodson, president of the Virginia Wineries Association, tells Axios. Hodson, who owns Veritas Vineyard & Winery in Afton, is spearheading a "tariff response team" among the state's 300-odd vineyards. He likens it to a "unifying moment" in the COVID pandemic, when wineries came together, shared information and got creative with sales. Their plan now: Push Virginia wine to distributors, restaurants and everyday sippers at a time when other regions are pulling back, unavailable or more expensive. What they're saying: "In Sonoma, the whole restaurant industry and consumers are about Sonoma wine. We have yet to have that buy-in, and we're going to try and leverage the moment," says Hodson. "We want to get people to see Virginia wine country as their wine country." Zoom in: The group is in the process of creating resources and events — everything from cards diners can leave at restaurants asking for Virginia wines to trade tastings, like one coming to D.C. next month with 30 producers. Hodson says they're targeting distributors and restaurants looking for substitutes for European bottles, noting his region's evolution and progress. "Some people checked in 15 years ago and haven't checked back." The intrigue: Virginia is known for Bordeaux-style grapes, thanks in part to its parallel climate and oenophile Thomas Jefferson, an early cultivator who planted vines at Monticello and staked out Virginia as " the birthplace of American wine." "We're much more French than California," says Hodson, "more Old World than New World. We're a more relevant substitution for a Burgundian red than a Napa cab." Reality check: Sliding into France's seat isn't that easy. Virginia winemakers worry tariffs will raise their production costs, and Virginia's problem is that the wine has always been expensive. Especially compared to places where viticulture is government-subsidized, like Argentina (hence your $10 Malbecs). Land here is pricey and not overly abundant, plus the weather is finicky, so farming costs are higher to grow and protect grapes. "I can't tell you how many times I bring my rosé to a D.C. restaurant, and they're looking for a $6 to $7 bottle. You can't even get that by the glass in the United States," says Kirk Wiles, CEO of Paradise Springs Winery, a bicoastal operation in Clifton, Virginia, and Santa Barbara, California. Between the vines: Wiles says the hands-on approach of Virginia wineries — no mechanical harvesting — leads to higher quality but also higher prices. And that's made the wholesale and restaurant business tough, especially when the market is flooded with cheap imports that line distributors' pockets. "We need more distributors to believe in Virginia wine so we can get to that next level," Wiles tells Axios. He says visitors to his California winery will taste his Virginia wine and love it but then can't find it. "As that bottom shelf starts to come up, Virginia wine looks more attractive." The other side: Not all winemakers are optimistic. Jim Law of Linden Vineyards, often called "the godfather" of Virginia wine, tells Axios: "We're going to have to hunker down. The key here is the uncertainty — nobody knows the impact, including the man who's making it all happen." Law says three crucial production elements could be impacted by tariffs: custom French oak barrels, European-made corks — derived from trees that don't grow in the U.S. — and Chilean glass bottles, which are both "environmentally friendly and stylish." Each element is meticulously sourced in the art of Law's winemaking, and either won't or can't be substituted. "We just don't know what the final invoices will look like," says Law. Like other Virginia winemakers, Law is well-stocked and heading into bottling season. Price hikes won't impact this round. But he sees no cause to celebrate in the tight-knit ecosystem of winemaking.
Forbes
12-04-2025
- Forbes
The Essential Guide To Wine Tasting In The Hamptons
The Hamptons' wineries offer a mix of well-established estates and newer producers, drawing visitors with cool-climate wines and coastal scenery. The Hamptons is not usually the first place that comes to mind for New York wine country. Yes, New York is the third largest wine producing state nationwide after California and Washington. But the Finger Lakes upstate and the North Fork are more established wine regions with much larger vineyards and wider distribution. But the Hamptons has its own small but growing wine country, producing crisp sauvignon blancs, bright chardonnays and Bordeaux-style blends. Avoiding peak times makes for a better tasting experience. Summer weekends bring crowds, and some wineries cater to large groups with a more social atmosphere. Smaller vineyards book up quickly, especially those offering guided tastings. Visiting on a weekday or in the off-season allows for a quieter setting and more access to winemakers. Where to stay also matters if you're not just planning a day trip from the city. Many inns and boutique hotels sit close to top wineries, making it easier to visit multiple locations without long drives. Staying overnight allows for a more relaxed pace, whether that means a late-afternoon tasting without a rush to leave or an early visit before others arrive. Some properties even offer special tasting packages. That said, they book up quickly during the spring and summer. A well-planned itinerary makes for a smoother trip. Choosing wineries based on atmosphere, timing visits to avoid loud and boisterous crowds and booking accommodations nearby all help in making the most of a Hamptons wine tour. Appreciating the scenery and tasting wine at a vineyard in the Hamptons, Long Island, New York. There are multiple ways to get to the Hamptons. Driving is the most flexible, allowing for easy access between towns, the beach and the wineries (with a designated driver). Uber and local taxi services are also an option. The region has plenty of EV charging stations, making it convenient for electric vehicle owners. Traffic can be heavy, especially on summer weekends, so planning travel outside peak hours helps avoid long delays. For those who prefer not to drive, the Long Island Rail Road (LIRR) runs from Penn Station in Manhattan and Atlantic Terminal in Brooklyn to several stops in the Hamptons, including East Hampton and Bridgehampton, both near top wineries. Trains operate year-round, with more frequent service during peak season. Bus services like the Hampton Jitney and the Hampton Luxury Liner provide another option. These coaches run daily between Manhattan and the Hamptons, with multiple pickup and drop-off points. They offer a more comfortable ride than the train, with onboard amenities like Wi-Fi and refreshments. Some stops are within easy reach of wineries, while others may require a short taxi or rideshare trip. For those who really want to arrive in style—or really want to beat the traffic and can afford to do so—you can book a helicopter seat on Blade or charter an individual helicopter or seaplane altogether. A vineyard in the Hamptons during the summer season. Gurney's Montauk Resort Gurney's Montauk Resort: Open year-round, Gurney's Montauk offers a range of oceanfront dining options, from lighter, ingredient-focused dishes to locally sourced seasonal fare. During colder months, guests can book heated igloos overlooking the water. And during the summer, The Beach Club provides access to a private, 2,000-foot stretch of sand for a full day by the shore. The Dune Lounge, open exclusively to resort guests, serves as both a dining and recreation space with ocean views, connecting to a firepit. Marram Montauk Marram Montauk: Open seasonally from late spring through early fall, Marram offers a secluded escape at the edge of Long Island, where rolling sand dunes meet the Atlantic. This laid-back property (think luxury motel) embraces a more rustic, minimalist aesthetic, with screen-free rooms designed for slow mornings, mid-afternoon breaks and unplugged evenings. Without TVs to distract, the focus shifts to the essentials—rest, relaxation and the rhythm of the ocean. (That said, there is still high-speed Wi-Fi on the property.) From late May to mid-October, guests can also enjoy Mostrador Marram, an outdoor café serving refined breakfast, lunch and dinner, as well as a full service outdoor bar with an extensive wine list, naturally including a selection from Long Island. The Roundtree, Amagansett The Roundtree, Amagansett: At The Roundtree, wine is more than an afterthought—it's part of the welcome. Guests are greeted with a bottle upon arrival, setting the tone for a stay that's both luxurious and laid-back. In the summer, the experience extends to the beach, where the hotel will drive you to the shore and set up chairs and an umbrella, complete with a chilled bottle of rosé. Squarely located on the main road in Amagansett, this boutique retreat offers year-round comforts, but its wine program makes it especially appealing for those looking to unwind with a well-paired glass in hand. Channing Daughters Winery Channing Daughters Winery: Channing Daughters in Bridgehampton produces wines from more than two dozen grape varieties, including sauvignon blanc, chardonnay, ribolla gialla, merlot, cabernet franc and syrah. The winery offers seated tastings year-round, with reservations encouraged, especially for groups larger than six. Walk-ins are welcome when space allows. The outdoor patio hosts tastings and wine service, with limited indoor seating available on colder days. Larger groups can book a guided stand-up tasting from May through October. While the sculpture garden is closed to the public, some works are visible from the road. Duck Walk Vineyards: Duck Walk Vineyards spans 140 acres and produces a range of wines, including pinot grigio, riesling, cabernet sauvignon and its well-known blueberry port. The winery offers wine by the glass or bottle on its patio, with live music on weekends from May through October, weather permitting. Guests can also try its vidal ice wine, made from grapes frozen on the vine. Best of all, it's pet-friendly—just make sure your furry friends are leashed at all times while on the property. Wölffer Estate Vineyard Wölffer Estate Vineyard: If you are going to visit one winery in the Hamptons—maybe even all of Long Island—make it this one. Wölffer Estate Vineyard is best known for its rosé, Summer in a Bottle, a Hamptons staple that sells out each year. More recently, its non-alcoholic Spring in a Bottle has gained popularity, becoming the winery's second best-selling product overall. The winery also produces some premium cabernet franc, chardonnay and sauvignon blanc, all made using sustainable farming practices. The tasting room, open year-round, offers seated experiences with curated wine flights and small bites in a rustic-modern space overlooking the vineyards. Reservations are recommended, especially during peak seasons. While walk-ins are accepted, larger groups must book in advance. During summer weekends, the Wölffer Wine Stand provides a more relaxed setting. Located along Montauk Highway, it serves as a casual stop for wine and cider to-go or by the glass, with sweeping vineyard views and sunsets that draw a crowd.
Forbes
07-04-2025
- General
- Forbes
What's The Difference Between Cabernet Sauvignon And Merlot?
Cabernet Sauvignon and Merlot are like siblings—both come from the Bordeaux family, both are widely loved, and both can be found in everything from weeknight pours to high-end cellars. Yet, despite their shared origins, these two grapes have distinct personalities. If you've ever stood in the wine aisle debating between the two, this guide will help you understand the key differences—without making you feel like you need a sommelier certification. Both Cabernet Sauvignon and Merlot hail from Bordeaux, France, where they are often blended together. Cabernet brings structure and bold flavors, while Merlot smooths things out with plush fruitiness. Think of Cabernet as the serious older sibling who wears a blazer to dinner, while Merlot is the easygoing one who shows up in a sweater and still gets seated at the best table. Cabernet Sauvignon is known for its strong tannins and deep flavors. When you take a sip, you'll often taste blackcurrant, blackberry, and plum, along with notes of cedar, tobacco, and sometimes even a bit of green bell pepper (which comes from a compound called pyrazine). It's dry, intense, and has a firm grip on your palate, thanks to those tannins. Merlot, on the other hand, is softer, rounder, and more fruit-forward. It leans into ripe plum, cherry, and raspberry, with hints of chocolate, vanilla, and baking spices. It still has structure, but it's generally more approachable. If Cabernet is a handshake, Merlot is a hug. Winery workers treading red wine getty One of the biggest differences between these two wines is their tannin levels. Tannins come from grape skins and seeds, and they create that dry, almost puckering sensation in your mouth. This difference in tannin structure also affects aging potential. Cabernet Sauvignon ages beautifully, developing complex flavors over time. Merlot, while still age-worthy, is often best enjoyed earlier in its life. Choosing between Cabernet and Merlot often comes down to what's on your plate. If you're bringing a bottle to a dinner party and aren't sure what's on the menu, Merlot is the safer bet—it's like the wine version of being effortlessly charming. Both wines are widely available at almost every price point. You can find affordable bottles under $20, as well as high-end, collectible versions that require a small financial commitment (and possibly a special occasion). If you want to experience Bordeaux-style wines, you can explore French blends that combine both grapes. Left Bank wines (like those from Médoc) lean more toward Cabernet, while Right Bank wines (like those from Saint-Émilion and Pomerol) are Merlot-heavy. woman buying wine in the supermarket getty So, which one should you choose? It depends on your taste: At the end of the day, there's no wrong choice—just the right wine for the moment. And if you're still unsure, well, there's always room for both on your wine rack.
