Boysenberry
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Fun Fact by Sherry Page, Culinary Getaways: Boysenberry
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
NVWR® 92 – Wine Blending: When and Why?
September 29, 2009 by David
Filed under Napa Valley Wine Radio
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There are so many ways to look at blending wine – blending the varieties, different vineyards, locations, and barrel lots – it goes on and on. In this episode, Winemakers Geoff Gorsuch and Jeff Booth talk about the endless possibilities with Nancy Hawks Miller, our Director of Education.
2008 Muscat Canelli
September 28, 2009 by David
Filed under Blog, Muscat Canelli, Winemaker Notes
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New Release: You’re in for something deliciously sweet – our 2008 Muscat Canelli is dessert in a glass! Light as air, but intensely flavorful it’s loaded with apricot, peach, lychee and orange blossom. What could be better on a warm afternoon?
And, do notice our stunning new label (if we do say so ourselves).
Muscat Canelli and food: Pair it with a tangy piece of Gorgonzola or any other blue cheese and you have a simple, mouth-watering dessert. It’s delicious with virtually any sort of fruit or fruit dessert (strawberries are the in-house fave). For a light lunch or brunch? Try a glass of the Muscat with Colleen’s recipe for Hawaiian Style Chicken Salad. Bon appétit!
Just Released! 2008 Goosecross Viognier
Viognier may be shy bearing and difficult to press but the payoff is gorgeous stone fruit and flowers! We’re talking fresh peach, nectarine, honeysuckle, grapefruit and something slightly tropical like pineapple – absolutely delicious!
Viognier and food: Bone dry, with all the body and weight of a Chardonnay, it makes an exotic alternative to it. It’s our first choice as a match for sushi night here at the winery! It’s something different to serve at your next wine and cheese party. Or, think about pairing it with sweet proteins like scallops or ham, especially if you use fruit in the preparation. Colleen loves to serve the Viognier with her recipe for Butternut Squash Ravioli with Browned Sage Butter. Yum!
Balsamic Vinegar
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Fun Fact by Diane De Filipi, Let’s Go Cook Italian: Balsamic Vinegar
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Goosecross: Wine Trivia du Jour
As harvest goes into full swing, it’s a good time to ask: Approximately how many pounds of grapes does it take to make a bottle of wine?
a) 3
b) 5
c) 7
d) 9
Find out in our newly updated Wine Trivia Challenge! Go ahead – ace it!
2006 Napa Valley Cabernet Sauvignon
September 25, 2009 by David
Filed under Napa Valley Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
Lush fruit-forward flavors from our Yountville Estate. Rich with black cherry, raspberry, dark chocolate, and eucalyptus interwoven with toasty oak and spice.
Pairings: Grilled steak or lamb, slow-cooked dishes, aged cheeses.
2006 Napa Valley Merlot
September 25, 2009 by David
Filed under Merlot, Winemaker Notes
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Deep, luscious flavors of black cherry, cranberry, cocoa and vanilla with hints of nutmeg, white blossom and toasty oak.
Pairings: Grilled steak or lamb, roast duck, pork, and slow-cooked dishes.
2006 Napa Valley Syrah
September 25, 2009 by David
Filed under Syrah, Winemaker Notes
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Full and lush flavors of boysenberry, red cherry, dark chocolate and smoke finishing with a hint of earth, spice and toasty oak.
Pairings: Grilled steak, wild game, slow-cooked dishes, sausages, aged cheeses.
2006 Napa Valley Cabernet Franc
September 25, 2009 by David
Filed under Cabernet Franc, Winemaker Notes
Podcast: Play in new window | Download
Lush, generous flavors of ripe cherries, sweet raspberry, dried herbs and mint finish with toasty oak, spice and a hint of licorice.
Pairings: Grilled steak or lamb, slow-cooked dishes, aged cheeses.
