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Warm wishes from the lovely Napa Valley! What a gorgeous season it has been here. All signs for the 2009 vintage are looking great and we are getting very excited about the upcoming harvest. The sunshine has been abundant, the grapes are shimmering purple and green, and the wine of previous seasons has been flowing.
We have just released the latest vintage of 2006 Smith Wooton Cabernet Franc and it is a powerhouse. Our cult classic will knock your socks off this round so don't hesitate to try some now so that you can decide how much you need for cellaring!
Gary has been keeping a rigorus travel schedule meeting with long time friends and new in our markets across the country. Keep an eye on the schedule if you would like to meet winemaker and hobnobber Gary Wooton at an event in your area.
Texas - August 31 - September 4 Minnesota - September 21-24 Montana - October 5-9 Florida October 19-22This season's wine club will be receiving a Croze Sauvignon Blanc for the warm days and a Croze Cabernet Sauvignon for those cool nights. Let us know if you would like to be part of the Croze Nest.
Recipes to pair with your wine club shipment...
These are a delicious appetizer that are sure to have your guests talking!
Makes 6 lollipops
4 oz. goat cheese
2 tbsp. balsamic vinegar (white)
3 whole dried figs (cut into small dice)
6 pieces spaghetti (fried until crisp)
2 oz. toasted pine nuts (chopped)
12 chives (blanched)
Preparation
Place the figs in the balsamic vinegar for 15 minutes or until well soaked.
Make a cream from the goat cheese, figs and toasted pine nuts and roll into a ball about the size of a quarter. Place the goat cheese mixture into the center of the prosciutto and wrap the goat cheese. Tie each bundle with a chive and place the fried spaghetti in the center to resemble a lollipop. Chill to set and serve.
Makes 4 to 6 servings
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
Preparation
Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
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Croze Cab P.O. Box 2679 Yountville, CA, 94599 707-944-9247 |