Pinot Gris With Spaghetti & White Wine Clam Sauce
May 18, 2011 by Colleen
Filed under Blog, Wine & Recipe of The Month
A classic pairing for our first flight of Pinot Gris, this simple dish brings forward the crisp apple and grapefruit flavors of the wine. Hear Colleen describe this recipe in our audio winemaker note or browse her recipe library for other pairing ideas.
Ingredients:
1 package (12 ounces) spaghetti
1/4 cup butter
2 cloves garlic, minced
1/4 cup Goosecross Pinot Gris
2 tablespoons lemon juice
1/4 teaspoon dill weed
2 tablespoons parsley, chopped
2 cans (6.5 ounces) minced clams, reserve juice
Minced parsley, as garnish
1/2 cup Parmigiano Reggiano, grated
Directions:
Bring a large pot of salted water to a boil, add the spaghetti, and cook about 8 minutes or until al dente.
While spaghetti is cooking, melt the butter in a large saucepan over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until lightly golden. Add the wine and lemon juice, mix well. Stir in the dill weed, 2 tablespoons of parsley, and the clams with their juice. Heat to boiling, reduce heat to low and simmer up to 5 minutes.
Drain the spaghetti (no need to rinse it). Add spaghetti to the clam sauce and toss. Ladle the spaghetti with clam sauce into individual pasta bowls, sprinkle with parsley and grated Parmesan cheese.
Serves 4
Purchase the 2010 Pinot Gris in our online store
2010 Napa Valley Pinot Gris
May 16, 2011 by David
Filed under Blog, Pinot Gris, Winemaker Notes
Podcast: Play in new window | Download
These grapes are grown on the sustainably farmed Nord Family property located in the cooler climate of Southern Napa. Pinot Gris is typically admired for its weight and relatively low acidity. Winemaker, Geoff Gorsuch employed a cold fermentation process, which also assisted in producing a dry wine with nice acidic balance.
Flavor profile: Stone fruit, crisp pear, red apple, grapefruit and pineapple with a clean, crisp finish.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.
Drink now and through: 2013
Food Suggestions
This is a versatile wine, so enjoy it with everything from seafood, fish, and pasta with white wine sauce. From Colleen’s recipe collection we recommend Spaghetti and White Clam Sauce.
The Battlefield of Mindset
At Goosecross, we make the best wine we can make with great pride, and we hold back no expense in the doing so. Having said that, given todays technology, superb grape resources, and excellent winemaking skill sets, we sincerely believe that if you can’t make a great bottle of wine, don’t quit your day job.
Therefore, we recognize that the real battlefield between wineries today exists in the retention and the mutual lifetime value of our customer relationships.
Each day presents a new opportunity for us to meet new people and make new friends, but just as importantly, to nurture those relationships in honest and meaningful ways over the many years to come.
We welcome you to experience Goosecross Cellars – our wines, our people, and our unique mindset!
David
2008 Napa Valley Cabernet Franc
May 13, 2011 by David
Filed under Blog, Cabernet Franc, Winemaker Notes
Podcast: Play in new window | Download
This double-clone blend of 100% Cabernet Franc is grown on our Yountville Estate. Winemaker Geoff Gorsuch comments that he utilizes vertical trellising, “which helps create optimum sunlight for even-ripening and the Estate fruit brings ripe, rich flavors to the blend giving it character & elegance.”
Flavor profile: Ripe cherry, raspberry, and blackcurrant with black licorice, white pepper, and mint.
2008 Vintage: A dynamic growing season with surprisingly low yields of flavorful berries showing great intensity of color and flavor
Drink now and through: 2014
Food Suggestions
This is a versatile wine, so enjoy it with everything from grilled swordfish, to poultry and veal to grilled Portobellos or a good steak. Colleen’s Kitchen has a few recipes matched with Cabernet Franc including her new Grilled Lamb Chops with Mustard-Herb Rub.
2010 Mendocino County Orange Muscat
May 12, 2011 by David
Filed under Blog, Orange Muscat, Winemaker Notes
Podcast: Play in new window | Download
With just over 200 acres in all of California, Orange Muscat is rarely seen here. It rewards those who seek this specialty wine with its abundantly fruity, yet crisply refreshing characteristics. Breezy Mendocino is an ideal home for this delicate, early ripening variety that is most expressive when allowed to ripen slowly.
Flavor profile: Fresh and sweet with juicy pear, honeydew melon, caramelized ginger, local honey, and bursting orange peel.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.
Drink now and through: 2013
Food Suggestions
A glass of our Orange Muscat, well chilled, is a dessert in itself. It’s a delicious partner for fruity desserts, fresh fruit and blue cheese. From Colleen’s recipe collection we recommend Poached Pears with Cider-Orange Muscat Glaze.
2010 Napa Valley Chenin Blanc
May 10, 2011 by David
Filed under Chenin Blanc, Winemaker Notes
Podcast: Play in new window | Download
The Chenin Blanc grape is extremely versatile and can be used in making everything from a soft, fruity wine, to dessert, or even sparkling wine. The honeyed fruit and floral character inspired our Winemaker, Geoff Gorsuch, to add it to our portfolio as the perfect picnic wine.
Flavor profile: Fresh, fruity, floral and slightly sweet with honeyed pear, grapefruit, ginger spice and lively green apple.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.
Drink now and through: 2013
Food Suggestions
Enjoy our Chenin Blanc with sweet proteins like shellfish, duck or pork. From Colleen’s recipe collection we recommend Asian-Inspired Tilapia with Spinach.
