Fine Wine Adventures

Carneros Wine Region - The Carneros region is recognized as one of California’s leading grape
growing regions, especially for Pinot Noir and Chardonnay. Who would think
that sheep country (carneros is Spanish for rams) immediately north of San
Francisco could be the setting for such great wines?

Carneros’ major climatic influence is San Pablo Bay just a few miles to
the southwest. Because of the Bay's proximity, this is the coolest section of
the Napa and Sonoma valleys. Sea breezes make for mild, even growing seasons that allow slow maturation of the grapes. The soils (a rocky, clay loam) tend to limit the quantity of fruit while encouraging intense varietal character.

Explosive Growth - In 1970, there were less than 200 acres of grapes under cultivation in
the region. Today over 10,000 acres are planted, primarily to Pinot Noir and
Chardonnay. The breezes off the nearby San Francisco Bay, to the south,
create a warming influence in the spring, act as frost protection and allow
the vines to bud out a little earlier than further north in Napa or Sonoma
Valleys. During the summer growing season, the sea breezes act as a cooling
influence which slows down the maturation process and allows for a longer
“hang time” of the grapes on the vines, which creates rich fruit flavors with great acidity, insuring a more perfect balance.

More Than Just Wines - Carneros is home to two unique production facilities that make alcohol
beverage products of a slightly different nature: Hakusan and RMS Alambic.
Hakusan is a sake brewery with award-winning Japanese gardens, the
founder’s dream. Using rice from the Sacramento valley, distinctive sakes
are made, blending ancient tradition and modern technology.
RMS is the oldest alambic distillery in the state. Their brandies use six
varieties of grapes and the traditional method perfected in Cognac 400 years
ago. Some recent Carneros Wine Club offerings:

Acacia Winery
Bouchaine Winery
Carneros Creek Winery
Domaine Carneros
Gloria Ferrer
Schug Winery

Recommended Lodging

Inn at Sonoma 888-568-9818
630 Broadway
Sonoma, CA

Melitta Station Inn 800-504-3099
5850 Melita Rd
Santa Rosa, CA

Recommended Dining
Pearl 707-224-9161
1339 Pearl St. Lunch/Dinner
Napa, CA

French Laundry 707 944 2380
6640 Washington St. Dinner
Yountville, CA

This Month's Wines....

Cabernet Franc (cab-air-nay frahn)
by Sharon Rosenbaum, Senior Wine Buyer

A major French grape that is overshadowed by the more well-known Cabernet Sauvignon. In the Medoc region of Bordeaux it is used for blending to bring lightness to the heavier Cabernet Sauvignon. While in St. Emilion, it becomes the major grape as Cabernet Sauvignon doesn’t thrive in the climate as well.

It is very suitable to the cooler climates of the Loire where it is the
primary red grape of Anjou, Saumur and Touraine and is known for the wines of Chinon, Bourgueil and Champigny.

The grape is relatively new to California but already a number of Napa and
Sonoma wineries are making their Bordeaux-style blends (Meritage) with this
grape as an important component. As the acreage becomes greater, more
winemakers will be making Cabernet Franc as a single varietal.

The California version of the grape shows lots of ripe fruit aromas and
flavors: raspberry, black cherry and plum fruits with light floral notes of
violet. Spice comes from the oak barrel mainly.

2000 Jeanne Alain Central Coast

Cabernet Franc was first planted in California in the 1880s by Gustave
Niebaum (honored today in the winery name “Niebaum-Coppola”). The grape went largely unnoticed for the following 100 years. Used primarily as a blending wine in Bordeaux, France, it is increasingly popular in California both in a Bordeaux- style blend and as a stand-alone varietal. Devotees seek Cabernet Franc for its distinctive berry flavors and lovely aromas.

The Jeanne Alain is enticingly fragrant with notes of ripe strawberries
and raspberries. A medium body and smooth tannins carry the full berry
flavors through a lengthy finish.

This is a beautifully balanced, easy drinking wine ready to enjoy today
with braised short ribs or roast lamb.

2002 Creighton Ridge San Luis Obispo

There are less than 4,000 acres of Cabernet Franc in California, most of them planted within the last 20 years. The majority of Cabernet Franc vineyards are in the North Coast area. The San Luis Obispo area, a slightly warmer growing region known for luscious fruit, particularly in 2002, introduced Cabernet Franc in the 90s.

This selection shows off its youth. It is a vibrantly fruity Cabernet
Franc offering characteristic aromas of cherry, plum, violet and spice. Fruit
and acidity are well balanced while ripe tannins add just the right amount of
structure to a lengthy finish.

This wine promises to develop gracefully over the next 1-2 years but you
can enjoy now with roast pork, or spicy lamb dishes.

Camille Stagg is a food, wine and travel journalist and author. Her latest book is "The Eclectic Gourmet Guide to Chicago" (Menasha Ridge Press). She was food editor of both the Chicago Sun-Times and Cuisine magazine. 

Italian Sausage & Vegetable Fettuccine

Ingredients

11/4 pounds Italian sausage with fennel
2 to 3 tbsp olive oil, divided
2 medium cloves garlic, crushed
1 each green and red bell peppers,
seeded, cut lengthwise into 1/4-inch wide slices
1 small zucchini, cut crosswise into 1/4-inch thick slices
1 medium onion, thinly sliced
1 tbsp tomato paste
2 plum tomatoes, cored, coarsely chopped
2 tbsp chopped fresh parsley
2 tsp chopped fresh, or 1/2 tsp dried, oregano
1/2 cup Cabernet Franc
Salt and freshly ground black pepper
8 ounces cooked fettuccine
2 tbsp freshly grated Romano or Parmesan cheese

Preparation

Cut the sausage into 1/2-inch thick slices. Add just enough of the oil to lightly coat a large, heavy skillet; heat to medium-high. Brown the sausage slices on both sides, about 4 minutes. Drain on paper toweling. Add more olive oil to coat skillet and heat. Sauté garlic until golden, about 2 minutes; set aside. Add vegetables and sauté over high heat, stirring and turning until golden-brown, 2 to 3 minutes. Add tomato paste, tomatoes,
parsley, oregano and the browned sausage. Stir in wine, bring to high simmer, reduce heat to low, cover and cook about 10 minutes.

Meanwhile, cook fettuccine until al dente; drain and keep warm. Season sausage-vegetable mixture with salt and pepper and serve over fettuccine; top with grated cheese.

Makes 4 servings. Preparation time: about 25 minutes
Cooking time: about 20 minutes

Quote:

Will Rogers
American Humorist 1879–1935