Wine
Dining at the “Mouse House”
March 13, 2011 | 
Author I grew up visiting Disney World in Orlando, Florida. I lived in Virginia for over twenty years and every couple of years my parents would treat my younger sister and I to a trip to the “mouse house,” as my dad called it. You can imagine my excitement when I moved to California ten months ago and realized that I lived within a two hour drive of Disneyland! I don’t even have kids and I was dying to go!
My husband and I just got home from our first ever trip to Disneyland in Anaheim. We took our dogs to the farm, packed up all our gear, and drove down the I-5 to Anaheim. Now, I know what you are thinking… what are a grown man and woman doing going to Disneyland? Well first, we love all things related to Disney and second, they have some amazing restaurants there. Parents take your kids to Disneyland when they beg: alcohol and delicious dining await you!
So my husband and I have what we call the Disney diet which we developed over the course of our honeymoon in Disney World (I know, we are so sad.) It consists of one big meal plus turkey legs, ice cream, gummy bears, cotton candy, and pickles for snacks throughout the course of the day. On a side note, my husband managed to unintentionally lose five pounds eating the prescribed diet while on our honeymoon in December. Anyways, we decided to dine at the Wine Country Trattoria at Disney’s California Adventure while in Anaheim. I try to be the classy one in my marriage and this seemed like an “adults only” kind of place away from crying babies and tired kids. If you live in Southern California, if you are going to Disneyland, or if you are one of those Disney nerds with season passes, PLEASE make reservations to eat at this place. The food was delicious, they have beautiful al fresco dining, and they have a side patio with a wine bar!
The trattoria features twenty or thirty wines available by the glass and they have wine flights so that you can taste multiple wines over several courses. We each ordered a different glass of wine and the waiter was knowledgeable enough about the wine and menu to help us each pair a glass with our entrée. Now, we ate off of a prix fixe menu to get special tickets to the World of Color show that night. It should be noted that all of the dishes we ordered were also available on the main menu. It should also be noted that I was too lazy and too happy with my food to take pictures of all of my courses, I apologize in advance!
We ordered a salad as an appetizer. The salad had goat cheese (my favorite) with reconstituted figs, nuts, and herbs over a spring mix with some kind of fig-balsamic dressing. If you put goat cheese on a salad, it’s going to make me happy so I was very pleased. Also, I loved the dressing which was sweet and tangy all at the same time thanks to the fig flavor. I ordered the sustainable fish for my entrée. The fish of the day was halibut and I got a giant juicy piece with just the right amount of pesto on top. The chef served the halibut with a tomato ragu with cherry tomatoes, potatoes, and herbs. It was so good. The tomatoes were soft and tangy and just the perfect consistency, soft but still with texture, not mushy. The fish was cooked perfectly and the pesto provided a clean flavor to the dish without over powering the dish with herb and garlic flavors. The hubs ordered the New York Strip Steak with gorgonzola potatoes and green beans. The steak arrived medium rare, as ordered, and dripping with a delicious sauce. The green beans were crisp and the gorgonzola potatoes were amazing! The blue cheese did not over power the potatoes and provided that perfect salty, creamy, blue cheesy flavor.
As if we had not stuffed our faces enough, we got a dessert sampler to share. It came complete with tiramisu, vanilla panna cotta, some chocolate hazelnut creamy thing, and a strawberry crostata. The tiramisu was delicious and was my favorite of all of the desserts on the sampler. It was your standard tiramisu, well executed, and with a cute pistachio garnish. I ate the panna cotta but I wouldn’t order it if I went back there. The flavors were very boring in comparison to the other treats on the platter. The texture was silky and creamy but the vanilla flavor was overpowered by the berries on top. Not the worst thing I ever ate but definitely just average. I wish that I could describe the chocolate hazelnut lemon nugget that we had but I don’t even know what to call it. Kind of like a mix between a pudding and a chocolate with my favorite flavor combination, chocolate and hazelnut. In the middle there was a dab of something yummy and lemon flavored. Now, I know that you are thinking that chocolate, hazelnut, and lemon sound disgusting together but the lemon really makes the dessert more refreshing and less sugary sweet. Very pleasant combination. Finally, I tried the fruit crostata. It was miniature, it was strawberry, it was delicious but it wasn’t anything super creative or out of the box, just very well executed and rather tasty! The whole platter was whimsical and fun and you got to sample all of the desserts in the menu. It was a great final touch to the meal.
We ate outside on the terrace underneath the vines and amongst the flowers. I almost forgot we were at Disneyland because the restaurant was so quiet and charming. Our meal was very reasonably priced with generous portions, great service, and just downright delicious food. So the moral of my dining story is that next time your kids/spouse/whoever beg you to go to Disneyland, say yes because a wine country experience awaits you at California Adventure. I enjoyed my meal and I will definitely go back for seconds the next time I visit the “mouse house.”
Wine Country flowers
An afternoon with the winemaker at Schug Carneros Estate
Last summer I interviewed Mike Cox, winemaker at Schug Carneros Estates. I had just learned that not all wine is vegan and Mike’s interview educated me further. At the conclusion of the interview Mike suggested I visit next time I was in Sonoma.
I did. On a grey, cold day in Sonoma earlier this month my husband, two friends and I visited Schug Carneros Estates.
Vince, Lisa, Dave and JL at a vineyard the previous day
Mike had quite an experience planned for us!
We started outside.
A few interesting tidbits:
*Schug sits on 50 acres in Sonoma, in the Carneros appellation.
*The Chardonnay grapes are on the flats, the Pinot Noir grapes on the hill.
*Schug uses both stainless steel and oak barrels for fermentation.
*Harvest is in October and bottling is in July and August.
Once inside
we wound our way to the reserve room, but only to grab our wine glasses for a particularly special tasting.
Schug red wines are vegan but the whites are not. That is, once the whites are finished they are no longer vegan (many wineries use animal products in the finishing process). Mike took us out to taste the wines in various stages of the fermentation process so that I could try some whites. Nicest. Gesture. Ever.
It was great to hear Mike react to the wines as he tasted them. He spoke about what he might do to each wine to attain the taste he is looking for. We enjoyed new whites and reds directly from the barrel. I loved this part of the tasting because it helped me understand the robust process, from vine to barrel to bottle, and beyond.
Back to the reserve room
for red — sweet, glorious red —wines.
*2007 Rouge de Noirs Sparkling Pinot (This was surprising and delicious. So much so that we ordered a bottle of rouge brut with dinner at Bistro Jeanty!)
*2008 Pinot Noir, Sonoma Coast
*2008 Pinot Noir, Carneros
*2008 Schug Estate Pinot Noir, Carneros
*2007 Pinot Noir, Heritage Reserve
*2005 Cabernet Sauvignon, Heritage Reserve
*2006 Merlot, Heritage Reserve
Can you believe this tasting? It’s true; I enjoyed every wine immensely, particularly the 2007 Pinot Noir and the 2006 Merlot. This red wine lover was in HEAVEN.
Because of air travel restrictions with liquids (I’m a carry-on only gal, thank you very much) we were unable to purchase wine to take home. I did the next best thing. I joined the Schug wine club!
Mike spent hours with us. It’s a bit impossible to describe how meaningful this special experience was, from standing atop a hill overlooking the vineyard, to sauntering from barrel to barrel for a taste here and a taste there, to sitting in the reserve room and slowly, methodically tasting the reds. Mike shared his wealth of information about the science and agriculture behind winemaking, and, equally important, his passion for winemaking.
Our heartfelt thanks to the incredibly generous Mike Cox (read more about him here) for giving so much of himself — his time, his expertise, his enthusiasm. We will never forget the experience.
Schug Carneros Estates
602 Bonneau Road
Sonoma, CA 95476
(800) 966-9365
info@schugwinery.com
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Food and Wine Pairing at Vineyards at Southpoint
This past Saturday I had the pleasure of visiting Vineyards at Southpoint, one of North Carolina’s many wonderful wineries, located on a gorgeous rolling property near Chapel Hill and Durham.
North Carolina ranks seventh in the U.S. in wine production; its 100th winery just opened this month, with more scheduled to open this year.
There are more than 400 vineyards in the state, and no – they don’t all grow muscadine grapes! The NC wine industry is a significant part of the state’s growing reputation as a culinary and agro-tourism destination. (Click here for more on NC wines!)
Vineyards at Southpoint produces an impressive variety of wines, from light whites and Rieslings to a deep, full-bodied Cabernet Sauvignon. At my visit, we tasted five wines, and had the additional great delight of sampling ideal food pairings for each one.
Dave Allison was our wine and food expert for the day. A winemaker and chef, Dave presented perfect pairings, while explaining exactly why each food went with each wine.
It’s complicated and simple at the same time. The complicated part is understanding the flavor elements in both the food and wine, and how they alter, map to, or overpower each other. The simple (and fun) part is trying as many as you can and deciding what you like best!
We started with the 2007 Viognier, a light fresh white that starts off dry but has a slightly sweet finish. It was my favorite wine of the day for drinking by itself, and it paired exquisitely with a simple snack of macadamia nuts. We also tried it with a crunchy, salty cracker with some creamy bleu cheese (wonderful!).
Next we tasted a wine called Niagara, made by Southpoint’s sister winery, Horizon Cellars. This one was sweet and acidic, and worked especially well with the salty and smoky snack of hummus, olives, and crackers.
The next wine, a 2006 Cabernet Franc, was a dry and relatively light red – good with lunch fare like sandwiches. I found it particularly tasty with a fun little appetizer that I’m going to make for every cocktail party from now on – a slice of baguette drizzled with Asian dressing and topped with half a grape tomato. Simple, and one of my favorite takeaways from the day.
The 2006 Chambourcin is made from a grape that grows particularly well in NC. It is very full-bodied with a gorgeous color, and it pairs well with spicy/herby foods. Dave presented it with a yummy treat of sundried tomato cheddar on a cracker topped with a bit of pepperoni, and I could have eaten heaping handfuls of those!
Last, we enjoyed the 2006 Cabernet Sauvignon, a Gold Medal winner. Classic and rich, it was sublime with a bit of bread and bleu cheese. (My personal favorite of the day.)
Although we didn’t have it with a food pairing, I want to mention their Double Gold Medal winning Prestige Reserve. At only $22.95 per bottle, this wine is a steal! I could easily see this wine costing $70 or more outside of the state.
There’s so much more I could rave about at Vineyards at Southpoint — their passion for wine; the breadth and savvy of their business vision; their sustainable farming techniques; their vast knowledge of grapes, wine, and food; their hospitality and friendliness; I could go on…
But I’ll cut this short and simply invite you to plan an afternoon on their patio the next time you visit North Carolina. You’ll enjoy meeting Dave and owner Guy Loeffler (and you’ll probably even see me there). Cheers!
Cakebread Cellars: A wine tasting primer + A tasting
In December I got a tweet from Cakebread Cellars: “Our wines are vegan!” You don’t have to tell me twice! (See my post Vegan Wine? if the concept of “vegan wine” is new to you.)
We exchanged email addresses and the next thing I knew I was planning to meet the fine folks at Cakebread on my trip to San Francisco and Napa Valley in January.
I asked if the winemaker would consider writing a tasting “primer” for me, and my readers, in advance of the trip. I am so happy she said yes!
***
Meet the winemaker: Julianne Laks
Julianne Laks was appointed Cakebread Cellars winemaker in 2002, becoming only the third winemaker in its 35 plus year history and the only non-family member to hold the position. She joined the winery in 1986 as a part-time lab technician, later becoming an enologist and an assistant winemaker under winemaker, Bruce Cakebread. Julianne was promoted to winemaker when Bruce became president and chief operating officer succeeding his father, Jack, who continues as chairman and CEO of the winery. Julianne’s winemaking skill, artistic passion and intimate understanding of the vineyards are just a few of the reasons Julianne was chosen to follow in Bruce’s footsteps. In 1977, Julianne graduated from UC Davis, where she was one of only two women to earn a degree in fermentation science that year.
A great way to learn more about wine is to visit a winery where you can evaluate the wines through an educational tasting. When planning a trip to a wine region, it’s always good to focus on 3-4 wineries per day. I like to choose a particular area for its distinctive microclimate and terrain. For instance, within the Napa Valley appellation or AVA (American Viticultural Area) there are 15 sub appellations. These 15 regions are growing areas that each has distinct soils, climates, elevations and terrain that are best suited to specific grape varieties. So, for instance, I might decide to visit 3 wineries in the Stag’s Leap District for one day’s wine tasting trip. The most vivid characteristics of a growing area can be most easily identified and the comparison of wines is very meaningful.
A reliable tasting room attendant will guide you through the wine tasting, giving you pertinent information about the vintage, winemaking methods, sensory attributes of the wine, food pairings, etc. This will enhance your tasting experience and foster your ability to describe the qualitative aspects of the wines.
I like to think that every sip of wine tells a story. The sensory evaluation of each wine should encompass the elements of sight, smell and flavor. And the best part is to savor the sensations that you have just experienced and focus on your impressions. The progression of sensations when tasting a wine should unfold like a story with a beginning, middle, and an end. The more you experience wine tasting, the more acute you will be in detecting what you enjoy or what may be missing from the storyline.
Allow plenty of time to do wine tasting, and as early as possible before a meal when your taste buds are very acute. Also, it’s best to refrain from wearing cologne or perfume as it impairs your ability to evaluate the wines.
***
Thank you, Julianne, for this terrific primer on wine tastings! My friends and I put this information to good use!
We were greeted at Cakebread Cellars by Christopher Huber, Direct Sales Manager,
the man behind that December tweet! He set up a a wonderful tasting, which included a tour of the facility, led by John.
who was a wealth of information, not just about the wines but about the history of the winery.
All Cakebread wines are bottled on the premises.
We watched this gentleman stirring
the 2010 Chardonnay.
This is the ceiling of one of the rooms. Can you guess how many corks filled the ceiling?
I know but I can’t tell. You’ll have to visit to find out!
Tasting time!
John described Cakebread Cellars wines as very food friendly…
.. a “foodie” wine. Though originally focused on restaurants they feel their wines should be on the table to share with family and friends.
And then he started pouring
My favorites:
2008 Reserve Chardonnay: Tasty (I’m not big into whites…)
2007 Merlot: Smooth
2006 Cabernet Sauvingnon: Flavorful
2007 Syrah: Delicious (hand’s down favorite)
After the tasting John walked us around the back so that we could see the garden
that was not compromised
when the vineyard expanded.
Cakebread Cellars also offers cooking classes at their winery kitchen (next time, I want to get in on that!)
I cannot thank Christopher, John and Julianne enough for the generosity of their time and their enthusiasm in educating us about wine tastings in general and specifically the wonderful wines of Cakebread Cellars.
Cakebread Cellars
8300 St. Helena Hwy
Rutherford, CA 94573
Phone: (800) 588-0298
cellars@cakebread.com
All Tastings and Tours are by Prior Appointment. Call (800) 588-0298
***
Stay tuned! My next vegan wine post, “An afternoon with the winemaker at Schug Carneros Estate,” is coming soon!
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. Follow JL on Twitter.
Ginger Coconut Seafood Soup
This is a great meal-soup, and I love the flavorful bite of ginger mellowed by coconut milk that really brings this dish to life! Its also quite inexpensive if you buy frozen white fish like haddock, cod or perch at a discount supermarket as I do. Shrimp or even crab and lobster are also a nice treat if you’re game! This is a very easy dish to make, that ends up looking quite impressive and tasting really nice! And especially at this time of year, having an excuse to open a bottle of wine while you cook is just fine in my book…
Ingredients: (Makes 3 servings)
- Cubed frozen or fresh seafood such as haddock, cod, perch, halibut, shrimp, crab, muscles, lobster, whatever tickles your fancy (or your budget!)
- 1 can coconut milk
- 1 cup white wine
- Peeled and diced ginger (2-3 tablespoons “ish”)
- 1 diced cooking onion
- Diced garlic cloves (2-3)
- Chopped firm veggies such as carrot, cauliflower, broccoli, snow peas, sugar snap peas, etc.)
- Salt
- Oil for the pan
What do I do?
- In a large pot on med-lo, saute onion and garlic in oil.
- Add seafood and stir lightly until just cooked through (fish will turn opaque)
- Remove contents of pot and set aside.
- In the same pot on med heat, stir fry veggies and ginger in more oil until slightly tender.
- Add white wine and stir for a minute to deglaze the pan.
- Add in seafood and stir for a minute.
- Pour coconut milk over mixture and bring to a boil.
- Turn down to simmer until vegetables are tender.
- Pour yourself a glass from the remainder of the white wine. (optional?)
- When the soup is done, season with salt to taste.
Simple, quick, potentially inexpensive, very presentable and even more tasty! Who needs take-out menus to Thai places when you’ve got this recipe in your arsenal? I would love to hear your comments on how this turned out for you, what wine you paired it with and anything else you’d like to share. And feel free to visit me at http://cooking-free.blogspot.com Cheers!
This dish originally appeared on http://cooking-free.blogspot.com on December 24th, 2010. If it is interesting to you, I would be delighted if you would check out the blog which specialized in gluten-free, dairy-free and sugar-free recipes and honored if you would take a second to pass it on to anyone who may find it helpful. Thanks so much, and happy Food-Nutting!
Wishing you health and happiness,
Victoria
Posted in Dishes, Gluten-free, Recipes, Wine | 
Tags: coconut, dairy-free, fish, ginger, seafood, shrimp, white wine | 
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