26 minute read
Contributors
Cranberry Maple Glazed Pecan Scones
MAKES 6 SCONES
This recipe uses the bowl scraper, bench knife, sheet tray and parchment paper. It’s hard to imagine a better excuse to try all these kitchen must-haves. The dough is on the wet side, making the bench knife and scraper handy for shaping, transferring and handling.
¼ cup sugar ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon salt 2 cups cake flour ½ cup all-purpose flour, plus extra for dusting 1½ sticks chilled unsalted butter ½ cup cold buttermilk 2 cold eggs ¼ teaspoon vanilla extract ½ cup pecans pieces, roasted ¾ cup dried cranberries 3 tablespoons maple syrup ½ cup confectioners’ sugar, sifted
1. In a large bowl, whisk together the sugar, baking soda, baking powder, salt, cake flour and all-purpose flour. 2. Cut the butter into ¼ inch cubes with a bench knife. Scatter the butter in the bowl with the dry ingredients and use bowl scraper to mix butter into the flour. After butter is coated, use the bowl scraper to flatten and cut the pieces into the dough. When the butter is mostly incorporated, you can switch to using your fingertips to work the butter into a coarse sand texture with a few small, flat pea-sized pieces scattered throughout. Refrigerate the mixture for a few minutes. 3. In a medium sized bowl, lightly whisk together the chilled buttermilk, eggs and vanilla. Using the bowl scraper, mix the wet mixture into the dry ingredients. As the mixture comes together, sprinkle in pecans and cranberries and work them into the dough. Stop mixing when the
NUTRITION (PER SERVING)
CAST IRON PAN-SEARED SALMON WITH
ZUCCHINI AND HERB BUTTER: CALORIES: 330, FAT: 17G (SAT: 6G), CHOLESTEROL: 95 MG, SODIUM: 1050 MG, CARB: 6G, FIBER: 2G, SUGAR: 4G, PROTEIN: 37G
CRANBERRY MAPLE GLAZED PECAN
SCONES: CALORIES: 640, FAT: 32G (SAT: 15G), CHOLESTEROL: 120 MG, SODIUM: 520 MG, CARB: 82G, FIBER: 3G, SUGAR: 34G, PROTEIN: 9G dough is combined and any bits of dry flour have been absorbed; try not to overmix. 4. Prepare a sheet tray with parchment paper and a light dusting of all-purpose flour. Sprinkle flour on the dough and use a bowl scraper to transfer it to the sheet tray. Use the side of the bowl scraper to press and shape the dough into an 8-inch circle, roughly 1-inch thick. Cover the dough with plastic wrap and refrigerate at least 30 minutes. 5. While the dough is chilling, heat the oven to 400°F. 6. Remove the dough from the refrigerator and unwrap. Use the bench knife to cut 6 pie-wedge-shaped pieces and push and separate each piece by at least a ½-inch of space on the sheet tray. Bake in oven 18 to 20 minutes, rotating the pan at 9 minutes. 7. While the scones bake, mix the maple syrup and confectioner’s sugar together with a spoon in a small bowl. 8. Remove scones from oven and let cool for 10 to 15 minutes; then use a spoon to drizzle them liberally with maple glaze. Cook’s Note: Scone dough can be refrigerated raw for up to 1 day before baking. They are best eaten on the day of baking and even better still warm. Extra baked scones can be frozen in zip-top bags and reheated in the oven for 5 to 10 minutes, but are not as good as when made fresh. ■
R o b i n A s b e l l spreads the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.
Serena Bass is known for being New York City’s caterer to the stars and has thrown parties for Andy Warhol, Giorgio Armani, Kate Spade, Sarah Jessica Parker, Nathan Lane, and countless others. Her cookbook, “Serena, Food & Stories,” won the James Beard Award for best entertaining book. She is also executive chef at Lido restaurant in Harlem, New York.
T e r r y B r e n n a n is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
J o e y C a m p a n a r o is the chef and co-owner of Little Owl, Market Table and The Clam in New York City. He was raised in an Italian-American household in South Philadelphia, where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, he brings a lifelong affinity for Mediterranean cuisine to every dish he creates.
L a r a M i k l a s e v i c s began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
Tara Q. Thomas is a lapsed chef who trained at the Culinary Institute of America in New York. She used to enjoy going out to dinner before she had kids—now, she prefers to interview chefs, gathering intel on how to make home dinners better. Thomas writes for several magazines, most prominently Wine & Spirits, where she is an editor and wine critic covering European wines. She has also contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.
BURLINGAME 1477 Chapin Ave. 650-558-9992
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SAN FRANCISCO - CASTRO 4201 18th St. 415-255-8959
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SAUSALITO 100 Harbor Drive 415-331-6900
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CATERING & MEALS TO GO Let the Chefs at Mollie Stone’s make life a little bit easier! Order online for in-store pickup at catering.molliestones.com
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W hile we have kept at a socially safe distance over more than the past year during the height of the pandemic, we have been together in spirit. Now as we enjoy a “Safer Return Together,” we are looking forward to getting back to some of the activities we enjoy and actually seeing more of our friends and family in person. A big part of getting together with our special circle of people is food. At Mollie Stone’s, we are grateful to be a part of your everyday and special meals around that table.
This year, in addition to being happy to get back to a perhaps “new normal” as much as possible, we are excited to celebrate our 35th anniversary in business. When we opened our first store in Redwood City, California, our goal was to bring local and organic food to our community and to make a difference in people’s lives through food. We later added conventional groceries to make our stores “the best of both worlds.” Today, our locally owned and operated nine locations in the San Francisco Bay Area are committed to offering a wide range of high-quality fresh products and full-service departments. Our roots remain in healthy, natural and specialty foods, and our buyers work closely with local producers around the greater Bay Area to bring you great products in every aisle.
Among those great products are those our Director of Health and Wellness, Tamira Franz, finds. She is always searching for exciting new lifestyle and dietary products and trends and culls through hundreds of items to choose the highest quality to stock our shelves. See some of her latest finds on the next page.
Now you can easily order satisfying meals from the comfort of your home. We have been working hard to create a menu of our favorite foods and showcase them on our website so that you can place your order before you come to the store. When you arrive, the order will be ready to go. Turn to the column by our Director of Deli, Bakery and Cheese, Patricia Jordan, on page 12.
Also in this issue, our Director of Meat, Poultry and Seafood, Michael Tomasello, dishes on a healthy protein option—grass-fed and -finished beef from Pre (page 14). Plus, you can’t go wrong with classic and new must-try apple varieties. Our Director of Produce, Brian Carter, highlights picks that are delicious to the core (page 15).
One of the world’s great wine varieties, Pinot Noir, is an excellent choice for fall, and Mollie Stone’s selection exceeds well over 100 domestic offerings and more than 40 from France, so you are sure to find a flavor profile and price range that is just right for you. Director of Wine, Spirits and Beer, Mark Thrift, shares some favorites (page 16).
Throughout this issue, you will find delicious recipe ideas to try as you gather more with those special people around your table, whether that’s an intimate date night dinner at home, cozying up with comforting internationally spiced soup as the weather cools, or trying your hand at batch cooking to set yourself up for a week of easy homecooked meals.
Our goal 35 years ago was to make a difference in people’s lives through food, and we look forward to continuing to provide exceptional service, and the best quality and healthiest foods for years to come.
We will be celebrating our store’s 35th anniversary in October with many promotions and contests, focusing on local and premier products. Join our newsletter at molliestones.com to stay informed about our celebration.
Thank you for choosing to shop with Mollie Stone’s!
Mike Stone Owner, Mollie Stone’s Markets
Favorite Finds
What’s new at Mollie Stone’s Markets
BY TAMIRA FRANZ
DIRECTOR OF HEALTH AND WELLNESS MOLLIE STONE’S MARKETS
A t Mollie Stone’s, not only is it my job (and a great one!), it is my passion to find delicious products to share. I constantly search for exciting new products and trends, whether lifestyle or dietary related, and cull through hundreds of items, choosing the highest quality to stock our shelves. If there is something you are looking for, please ask an in-store staff member or contact me at tfranz@molliestones.com. We’d love to hear from you! Thank you for shopping Mollie Stone’s Markets.
Renewal Mill Upcycled Baking Flours and Mixes
LOCAL. WOMAN-OWNED. FIGHTS CLIMATE CHANGE.
Renewal Mill is on a mission to reduce global food waste and save valuable natural resources by upcycling byproducts from food manufacturing into superfood ingredients and premium plant-based pantry staples. Believing doing good should taste delicious, Renewal Mill’s vision is to create a new circular economy of food that closes the loop in today’s current supply chains, keeps valuable nutrition from going to waste and reduces impact on the environment. Starting with the byproducts of plant-based beverages, Renewal Mill has created a line of flours and chef-crafted baking mixes. Whip up decadent Dark Chocolate Brownies or bake a batch or two of delicious cookies using Oat Chocolate Chip or Snickerdoodle baking mixes.
Mariam’s Garlic Goodness Garlic Dip
LOCAL. WOMAN-OWNED AND -OPERATED.
These delicious dips are made in small batches with 100 percent raw California garlic and use high oleic expeller-pressed sunflower oil and extra-virgin olive oil. Garlic Goodness is a traditional Lebanese garlic dipping sauce commonly known as toum or toom. With a creamy texture like mayonnaise, garlic acts as the emulsifier and packs a punch of flavor without requiring eggs or the hassle of peeling raw cloves. Garlic Goodness offers several different levels of spice to choose from: Original for mild, Jalapeño for medium or Chili Pepper for hot. These are versatile as a marinade, dip, sauce, spread, salad dressing or mayo substitute.
Vegan • Plant-based • Gluten-free • Prebiotic • Keto-friendly
Fruily Organic Real Fruit Nutritional Gummies
REAL FRUIT. NO JUNK.
These are supplements that taste like real fruit because they are made with real fruit. Fruily uses organic fruit juices and purées to make delicious products without adding any processed sugars, high fructose corn syrup, synthetic colors or preservatives. Each Fruily supplement is made to meet unique nutritional needs and offer everyday support for the entire family.
USDA organic • Non-GMO verified • Gluten-free • Vegan • Kosher
Grounded Foods Cheese-free Cheese
100 PERCENT PLANT-BASED.
I first learned about Grounded Foods from a loyal customer who exclaimed this was the best vegan cheese they had ever tasted. Immediately I contacted Grounded Foods to learn more. Why was this product so great? What is this company doing differently to set its products apart from all the other plantbased cheeses?
Grounded Foods’ unique products are made in California and based on a proprietary blend of imperfect cauliflower and hemp. Chef Shaun Quade designed them to reimagine the sensory experience of eating cheese by using fermentation to achieve the same addictive taste and texture of real dairy.
Offering cream cheese, cheese sauce and even a goat cheese, all are fully plant-based and free from casein, almonds, cashews, peanuts and soy. The cheeses are packed with nutrition including protein, antioxidants and omega-3 fatty acids plus six fats, vitamins, minerals and high levels of calcium. This is high quality plant-based nutrition. Taste the difference.
catering.molliestones.com
Deliciously Easy
BY PATRICIA JORDAN
DIRECTOR OF DELI, BAKERY AND CHEESE
At Mollie Stone’s, we have been working hard to create a menu of our favorite foods and showcase them on our website so you are able to place your order before you come to the store. When you arrive, the order will be ready to go.
We love this because it allows you to plan your meals from the comfort of your home.
At catering.molliestones.com you will find our beautiful catering menu as well as entrées, sides, traditional deli items, individual and family meals, and so much more.
Whether you are looking for a special date night in, picnic at the park or everyday lunch or dinner dishes, you will find them on our website—and we have something for everyone. Customer favorites include our Meals for Two, Take and Bake Pizzas, Mollie’s Famous Tri-Tip and Flame Roasted Organic Chickens.
We know it can be challenging to find that special dish everyone likes, so let everyone pick exactly what they like! It’s a fun way to cozy up together and make your selections. If there is something you are looking for that we do not offer, we want to hear about it. Not only do we welcome your feedback, but we are thrilled when our customers tell us what they are looking for. After all, we are here to serve you. Send us an email at socialmedia@molliestones.com— we’d love to hear from you.
Order delicious foods for a special celebration, an important meeting, a food gift to share, a holiday meal—or just because. Our catering options are great for larger quantities and our deli, individual and family meals selections are perfect for any day.
Catering
Mollie’s Catering offers delicious options from breakfast to dessert using the highest quality ingredients. Our talented chefs offer a wonderful assortment that’s perfect for any occasion. Most items serve 8 to 10.
■ Breakfast ■ Appetizers ■ Cheese and Charcuterie ■ Party Platters ■ Entrées ■ Sandwich Boxes ■ Salads ■ Seasonal Sides ■ Desserts
Traditional Deli
Our traditional deli classics never go out of style. We’re proud to offer a selection of our famous Mollie’s sandwiches and meat and cheese boards made using the highest quality ingredients, such as freshly sliced Boar’s Head meats and cheeses. Also, you won’t want to miss fresh salads, specialty items like lasagna and deviled eggs, and a cookie assortment platter for the final touch.
n Meat and Cheese n Breads n Condiments n Sandwiches n Deli Salads n Specialty (Lasagna, Deviled Eggs and More) n Deli Desserts
Individual and Family Meals
Now more than ever we want to make feeding the family delicious food easier with our new family meals selections. From starters to sweet treats, our chefs are bringing the bistro experience to the comfort of your own home. Unlike our catering options, our family meal choices come in smaller portions of 2 to 4 servings that are perfect for smaller gatherings.
n Starters n Soups, Salads and Sandwiches n Seasonal Entrées and Sides n Pizza, Focaccia and Breads n Sweet Treats
Online Events
Have a passion for cheese and
wine? Join us for special free online tastings hosted by our amazing premier partners and experts.
Order your tasting kits online at a discount for in-store pickup.
Guests can participate during tastings through the Q&A function on Zoom. We encourage interaction and welcome guests to participate with lots of questions!
Sign up for events at molliestones.com/events. n
A Cut Above
Dish up a healthy protein with grass-fed and-finished beef from Pre
BY MICHAEL TOMASELLO, DIRECTOR OF MEAT, POULTRY AND SEAFOOD
W ith cooler weather approaching, many of us turn to soup as a hearty comfort food choice. However, hearty doesn’t mean it cannot be healthy and full of adventurous flavor. In my fall meals, I like to incorporate 100-percent grass-fed and grass-finished Pre beef for a healthy soup base. Pre has the perfect selection of steaks and ground beef options for those not willing to compromise taste for health benefits.
Grass Fed vs. Grass Finished All cattle begin their lives on pasture foraging with their mothers on grass, but then they can be moved and confined to a feedlot and fed grain or grain by-products during the last months of their lives to “fatten” them up quickly. This is where the “finishing” part comes in. All Pre beef is “finished” on pasture and never in a feedlot.
The reason Pre uses the phrase “100 percent grass-fed and -finished” is to alleviate any confusion as to what the cattle eat and how they are raised. The quality of the beef and the environmental impact of the cattle is reflected in the entire lifespan of the animal and its holistic treatment. We are proud to only work with farmers who actually practice grass feeding and finishing, which allows for regenerative farming and a natural ecosystem for grazing. The farmers never use grains, feedlots or GMOs.
With all of Pre beef products, you can take comfort in the fact that they believe Mother Nature, not technology, should be responsible for what’s on our plates. Since all of their beef is grass-fed and -finished, they source it from an environment where the grass is the healthiest and most nutrient-rich—New Zealand and Australia. Because of this, their ground beef and steaks offer higher heart-healthy omega-3 fatty acids, CLA (omega-6 fatty acid, a natural type of trans fat that occurs in many healthy foods) and essential nutrients including protein, iron, zinc and B vitamins. Additionally, Pre beef has no added antibiotics, no added hormones and no GMOs, which allows for eating clean and real comfort food.
Try it for yourself—get Pre in our meat department and incorporate it into this perfect fall recipe today!
Whole30 Veggiepacked Greek Meatball Soup
MAKES 4 TO 6 SERVINGS
For the Meatballs 1 pound Pre 80% Lean Ground Beef 1 egg, lightly beaten 1 tablespoon oregano 1 tablespoon dried dill 1 tablespoon garlic powder 2 teaspoons red chili flakes 2 teaspoons salt 2 teaspoons olive oil, for cooking
For the Soup 1 yellow onion, diced 2-3 ribs celery, diced 2 large carrots, diced 1 large zucchini, diced 1 bell pepper, red, yellow or orange, diced 5 ounces baby spinach 2 cups frozen cauliflower rice or your favorite cooked grain (rice or farro would also work) 4 cups vegetable stock salt and pepper, to taste fresh lemon juice, to taste
1. Gently mix together all the meatball ingredients (except the olive oil) with the tips of your fingers, until evenly distributed. Form meat mixture into 1-inch balls. 2. Preheat about 2 teaspoons of olive oil in a large soup pot. Brown meatballs in batches, but don’t worry about cooking all the way through. Reserve partially cooked meatballs on the lid of your pan. 3. In the same pan, sweat the carrots, onions and celery until soft and translucent, about 5 to 10 minutes. Add zucchini and bell pepper and cook for an additional 2 minutes. 4. Pour in broth, add the meatballs back in and bring to a gentle simmer. After about 5 minutes simmering, the meatballs will have cooked through, add in cauliflower rice (or grain of your choice) and spinach. Stir until the spinach has wilted. 5. Season with salt, cracked black pepper and lemon juice to taste. Enjoy! ■
Comparing Apples to Apples
You can’t go wrong with these classic and new must-try apple varieties
BY BRIAN CARTER, DIRECTOR OF PRODUCE
T he leaves are changing into their autumn colors, which means we are falling into my favorite season of the year—apple season! With hundreds of apple varieties grown in North America and dozens of them on our produce shelves alone, it is hard to know which one to sink your teeth into first. No matter if you are picking your own apples from the tree, or finding them fresh in our produce department, there are going to be seven apple varieties that you won’t want to miss this year. From my top three classic picks to ones that are newer to our shelves but worth a try, this season will be delicious to the core.
THE CLASSICS
Granny Smith
Sometimes tart is just the best way to start. Begin your fall flavor journey with this large, bright green apple that often has a sweeter side compared to most green apple varieties. For a treat, the Granny Smith apple is your go-to when warm caramel is at the ready. BEST ENJOYED: As the perfect pie apple, dipped or covered in caramel or just on its own for a tart treat.
Honeycrisp
Originating in Minnesota, this classic crisp, juicy and sweet apple is sure to be a fruit bowl staple this fall. With its brilliantly bright red and pale green skin and burst of flavor in every bite, this apple can be added into almost any dish. To take the crisp quality of this apple even further, we recommend refrigerating it before snacking for optimal crunch. BEST ENJOYED: For snacking, as a salad topping, baked into pies or incorporated into sauces.
Fuji
When it comes to snacking apples, it is hard to top the Fuji. These apples are one of the many varieties that are best enjoyed fresh. Its yellowish-green skin with orange-red blush is sweet and packed with flavor. Because the Fuji is a medium-sized apple that stores exceptionally well, this is the perfect addition to kids’ lunch boxes or for your next picnic at the park. BEST ENJOYED: For on-the-go snacking, freezing and atop salad. NEW MUST-TRY APPLES
Ambrosia
These apples should be at the top of your list for back-to-school season. With their crisp, juicy and sweet-as-honey flavor, it’s truly a kid- and parent-approved apple for the ages. Also, what makes it the perfect school time apple is that the Ambrosia is low in acid, meaning it is slow to brown after being cut. So for those kids who enjoy sliced apples, you can cut these in the morning and they will still be fresh for recess or lunch. BEST ENJOYED: Sliced for school lunch enjoyment.
Envy
Hailing from New Zealand, the Envy apple has quickly become one of the most popular apples of this decade. When you really look at the core of this apple, its popularity seems like a given. They are a cross between two other beloved varieties—Royal Gala and Braeburn. However, the color can be compared to the Jazz apple with Envy’s beautiful yellow undertones and its red blush appearance. It also balances crispness and a sweet flavor all in one bite. BEST ENJOYED: As an everyday snack.
Kiku
If you are looking for a sweet apple, you can’t get much sweeter than this variety. Known as one of the sweetest apples available today, Kiku’s striped ruby red appearance will be the star of your fall fruit bowl. These large apples can even be grown in sizes up to 5 inches in diameter. Now that is a snack that can satisfy someone with a sweet tooth. BEST ENJOYED: Because of their sweetness, this is the perfect apple for a naturally sweetened apple sauce.
Opal
Want to wow the guests at your next garden party? Make sure to pick up some of these Opal apples. Their almost iridescent, lemon-yellow skin is filled with flavors with hints of pear, coconut and banana—a truly tropical delight. Also similar to the Ambrosia, this apple is low in acid, meaning Opal is the ultimate salad topping. BEST ENJOYED: A fall salad must-try. ■
Popular Pinot
One of the world’s great varieties, Pinot Noir is an exceptional choice for fall
BY MARK THRIFT, DIRECTOR OF WINE, SPIRITS AND BEER
P inot Noir, with its medium body and lower tannins, is our most popular red wine at Mollie Stone’s. And here’s a fun fact to sip on: it gets its name from the French words for “pine,” because the shape of the grape cluster looks somewhat like a pine cone, and “black” because of the skins’ dark purple hue. The grapes grow best in cooler climates such as its homeland of Burgundy, France, Oregon’s Willamette Valley, California’s Anderson Valley, Russian River Valley and the Los Carneros region of Napa and Sonoma, as well as the Santa Lucia Highlands of Monterey and the Santa Rita Hills near Santa Barbara.
Our assortment of Pinot Noir at Mollie Stone’s exceeds well over 100 domestic offerings and more than 40 from France. With all these choices, you are sure to find a flavor profile and price range that is just right for you. Pinot Noir is my favorite wine type, so it is hard for me to narrow down my favorites, but here are some that I think offer great value and distinction.
PINOT NOIR TO TRY
FRANCE
Louis Latour Mercurey
This is the largest and most important village in the Côte Chalonnaise and yields a Pinot Noir that is deep, full, concentrated and age-worthy. It has a rich structure and flavors of ripe strawberry, raspberry and cherry. Aging brings out notes of tobacco and cocoa. The finish is light and ethereal.
Gérard Seguin Chambolle-Musigny
From the famous Côte de Nuits district of Burgundy, which is on par with many acclaimed grand crus for Pinot Noir. This wine offers aromas of violets, dark cherry and damp earth, coupled by a velvety elegance, supple and abundant black and red berry flavors, and a long fine-grained finish.
OREGON
Benton-Lane Willamette Valley
Knowing it had great potential for a vineyard, owners Steve and Carol Girard settled this winery in 1988 on an old sheep ranch in the southern Willamette Valley known as Sandymount. The property straddled the border of Benton and Lane counties and so the name Benton-Lane was born. The wine opens up with aromas of bright red fruits and subtle notes of cinnamon, has a nice acid balance and flavors of cherry and cranberry. The finish is spicy with a hint of pepper and toasty barrel notes.
Domaine Serene Evenstad Reserve
In 1989, Ken and Grace Evenstad founded this winery located in Dayton, Oregon, in the beautiful Dundee Hills of the Willamette Valley. Dedicated to producing the finest Pinot Noir and Chardonnay, Domaine Serene was the most awarded winery at Decanter’s 2020 World Wine Awards. This wine is an exquisite expression of multi-faceted terroir; robust and perfectly balanced, offering a complete harmonious experience for the senses. The nose has aromas of blackberry and cherry compote, and the palate has a velvety texture and composed tannins, and flavors of exotic spice, forest underbrush, freshly cut mushroom and dark fruit. The finish is long, lingering and smooth.
CALIFORNIA
Trecini Russian River Vicini Vineyard Estate
Born and raised in Tuscany, John Vicini brought his passion and love of wine to America. Along with his wife Cathy and son David, they started selling their grapes in 1994. In 1999, they introduced “Trecini,” representing the three Vicinis—John, Cathy and David. Careful use of both native and selected yeast and French oak barrels allows a subtle expression of dried herbs and wet earth. Using two different clones harvested about a week apart adds more refined natural spiciness and linear fruit to show through. The wine is clean and complex with layers of fruit and spice and a long, lingering finish. You may even see John in one of our stores; he visits often and loves to talk about his wines.
Etude Carneros Grace Benoist Ranch
This wine is a true reflection of the winery’s estate vineyard, located in the northwest corner of Carneros in Sonoma County. A blend of the best lots of grapes produces a vibrant red garnet-colored wine with aromas of red and black berries and fresh strawberry, alongside earth and spice notes of cedar, pink peppercorn and crushed tea leaf, finishing with brown baking spice notes of nutmeg, cinnamon and clove. It is rich, silky and round with bright acidity and long, finegrained tannins that offer an opportunity for longer aging to further develop the complex layers of flavors.
Bravium Wiley Vineyard Anderson Valley
The vineyard was planted in 1972 in the famed “Deep End” of Anderson Valley in Mendocino county—a true cool climate just nine miles from the Pacific Ocean. This elegant wine is a study in balance and complexity. It has a ruby red color and exotic aromas of lilac, rose petals, Asian spice and soil. Red and blue fruits dominate, joined by Mandarin orange notes and a slightly chalky finish. Accessible today and will age gracefully for many years.
Kosta Browne Sta. Rita Hills
This is located in the coolest, westernmost sub-region of the Santa Ynez Valley of Santa Barbara county, which is a natural match for Pinot Noir. Bright fruits highlighted by fresh strawberry, red cherry and cranberry are accentuated by fresh basil and a hint of pot de crème. The palate’s fine-grained tannins add to the complexity of the wine with a matrix of flavors and textures, leading to a long, dry and memorable finish. ■
