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Fall 2010
This season is always a flutter of activity in the Napa Valley. With each vintage there comes a certain character that is attached to the profile of the wines produced for years to come. We've been waiting anxiously to get to know the 2010 fruit. We’ve had a fairly cool summer and the fruit is mostly holding out still in late September. As we anxiously await for the sugars and flavors to mature in the grapes we’ve been enjoying the fruits and labors of vintages past.
Fall wine club members will receive the Smith Wooton selections of 2006 Cabernet Franc and 2005 Syrah. These two tasty wines should put a smile on your face with many of the bounties of your own fall harvests. This is also fig season in Napa and we have included two recipes that should sing with your club wines. Our wine club is a quarterly shipment of two bottles paired with tasty recipe ideas and technical information on the wines. Please contact us or sign up on our website to be part of the Croze Nest Wine Club. "What though youth gave love and roses, age still leaves us friends and wine." Thomas Moore Grilled Sausage and Fig Pizza with Goat Cheese & Smith Wooton Syrah 1 pound fresh pizza dough 1 cup coarsely grated Fontina cheese Extra virgin olive oil Fresh arugula 2 grilled sausages, sliced 1/3 inch thick 6 Black Mission figs, quartered 2 thin red onion slices, rings separated 1 cup crumbled soft fresh goat cheese Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush with olive oil. Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with oil. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute. Lamb Chops with Fresh Herbs and Roasted Figs & Smith Wooton Cabernet Franc Lamb chops: 1 tablespoon chopped fresh rosemary 4 teaspoons chopped fresh thyme 4 teaspoons chopped fresh marjoram 2 2-pound racks of lamb, trimmed of fat and sinew 2 tablespoons olive oil 2 garlic cloves, sliced 2 tablespoons grapeseed oil Roasted figs: 12 ripe Kadota figs, halved lengthwise 16 sprigs thyme Extra-virgin olive oil For lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight. Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs. For figs: Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes. Cut lamb racks into individual chops; arrange on plates and place figs alongside. In Vino Veritas,
The Wootons
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