What’s The Difference Between Sauvignon Blanc & Fume Blanc?
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Fun Fact by Nancy Hawks Miller, Goosecross: What’s The Difference Between Sauvignon Blanc & Fume Blanc?
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What’s The Difference Between Crushing & Pressing?
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Fun Fact by Nancy Hawks Miller, Goosecross: What’s The Difference Between Crushing & Pressing?
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Start a Wine-Tasting Group!
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Fun Fact by Nancy Hawks Miller, Goosecross: Wine Tasting Groups
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2005 Howell Mountain Cabernet Sauvignon
May 21, 2010 by David
Filed under Blog, Howell Mountain Cabernet Sauvignon, Winemaker Notes
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When you’re in the mood for intensity, pull the cork on this one! Deep, dark flavors are a natural for mountain fruit. The water and nutrient-stressed vines at our Howell Mountain site yield tiny grapes that almost look like purple peas! The increased skin to juice ratio pumps up the volume when it comes to 
color, flavor, texture and tannin.
This is full-on 100% Cabernet, rich with black cherry, cocoa, tobacco, cedar and a bit of smoke and spice.
Howell Mountain Cabernet and food: Substantial wine calls for substantial food, so enjoy this with a good steak or slow-cooked dishes like osso-buco, short ribs and other hearty fare. From Colleen’s recipe collection, we recommend Traditional Style Beef Shanks.
2007 Napa Valley Cabernet Franc
May 20, 2010 by David
Filed under Blog, Cabernet Franc, Winemaker Notes
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New release! Not so familiar with Cabernet Franc? It’s a little softer, leaner and more elegant than its offspring, Cabernet Sauvignon, which makes it easy to drink and very food friendly. 
When it’s blended with Cabernet Sauvignon, it’s often done to “bring up the nose”, which just means it smells really good. Expect lush, ripe cherry, blackberry and black plum with anise, spearmint, some mocha and toasty oak. Medium to full bodied with gentle tannins.
Cabernet Franc and food: As Colleen says, thanks to its moderate proportions and soft tannins it’s is a “slam dunk” when it comes to food pairing. Enjoy this with everything from grilled swordfish, to roast chicken, grilled Portobellos or a good steak! How about some comfort food? Try it with Colleen’s recipe for Coq au Vin with the Cabernet Franc as the “vin”! Bon appétit!
2007 Napa Valley Merlot
May 20, 2010 by David
Filed under Blog, Merlot, Winemaker Notes
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This is no Cabernet wannabe. With its red fruit, velvety tannins and earthy, slightly herbal note it’s unmistakably Merlot. 
This is 100% Merlot, but you can still call it a blend because it brings together rich, ripe flavors from our Yountville Estate and the leaner, earthier character of Carneros-grown fruit. It all adds up to delicious! 2007, perhaps the best vintage we’ve seen since 1997, yielded flavors of ripe cherry, strawberry, turned earth, mocha and a hint of smoke and toasty oak.
Merlot and food: With its soft tannins, Merlot has a long-standing reputation for being versatile at the table. Colleen serves it with everything from poultry to pasta, to a good steak! Give it a try with her recipe for Spring Lamb with Honey-Thyme Root Vegetables.
Is Zinfandel A California Native?
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Fun Fact by Nancy Hawks Miller, Goosecross: Is Zinfandel A California Native?
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NVWR® 103 – The Cystic Fibrosis Foundation Partners with Goosecross
May 18, 2010 by David
Filed under Napa Valley Wine Radio
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Since the Cystic Fibrosis Foundation (CFF) was founded in 1955, the life expectancy of afflicted children has increased from less than one year to 37 years! Goosecross has partnered with the CFF to help the necessary fundraising continue.
Richard Rommes, of the Denver chapter, does a great job of informing us about why their work is so important and explains the role Goosecross is playing in their fundraising efforts. More information about CFF and the Denver fundraising events may be found here.
What is Malolactic Fermentation?
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Fun Fact by Nancy Hawks Miller, Goosecross: What is Malolactic Fermentation?
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Pairing Sweet Wine with Food
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Fun Fact by Nancy Hawks Miller, Goosecross: Pairing Sweet Wine with Food
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