Summer 2015
The best of Sonoma County living
This Shipment 2014 Dry Creek Sauvignon Blanc 2011 Alexander Valley Cabernet Sauvignon 2014 Gewurztraminer
INSIDE
2013 Thermopoli
Farm to Table
Stay and Play
Taste
Happenings
See and Do
2014 DRY CREEK SAUVIGNON BLANC
are some of our favorites for daily enjoyment owing to the intriguing mix of fruit, spice, earth and herbal notes that are typical of the varietals use d . There is an approachability and lack of pretension in these hearty wines that is pleasing and comforting. The palate is filled with plum, tarragon and tart cherry. Back notes of spicy basil and tomato. The rustic pepper characteristic and plum fruit typical of Syrah (the foundation of this blend) begs for herbed flatbreads, sheep’s milk cheeses and crusty bread with Caprese salad.
Alexander Valley produces Cabernet Sauvig non that is deliciously fruitforward and juicy while retaining the elegance and sophistication for which the varietal has won international acclaim. For this wine we favor the central region of the valley with its volcanicinfluenced soils and rolling hills with both eastern and western exposures highlighting both the fruit and mineral characters of the varietal. It is soft, smooth, balanced and nuanced with flavors of briar and stone fruit compote, brandied cherries and hints of sarsaparilla and birch beer spice.
Club Reorder Price: Retail Price:
Club Reorder Price: Retail Price:
Club Reorder Price: Retail Price:
Club Reorder Price: Retail Price:
YS
$33.00 $44.00
E R PE
No . 29
•••
•••
K
D
ED
$22.50 $30.00
A
BON
E S T.
$16.50 $22.00
Rhone-style blends
2011 ALEXANDER VALLEY CABERNET SAUVIGNON
of modern wine grapes (fewer than 20,000 acres worldwide) Gewurz is heady with floral and spice aromatics and the palate is a carnival of fruit, spice and flowers. Made completely dry in style we celebrate the elegance and refinement of this grape and highlight the almost unbelievable aromatics without masking the flavor with sweetness. Enjoy this wine slightly chilled and pair with dishes including citrus or spice. Ruby red grapefruit, jasmine, peach and nectarine with crisp acid that refreshes the palate.
$16.50 $22.00
Amongst the rarest
2013 THERMOPOLI RHONE RED BLEND
love affair with the Sauvig non Blanc g rape beg an back in the 1980’s when we pione ere d the fr u it- driven st yle while others were still producing the oak-influenced Fume B l a n c . We w o r k closely with our grower partners to source fruit with intensity of flavor and aroma and our enthusiasm for regional distinction has led us to introduce this first-ever Dry Creek appellation Sauvignon Blanc. Tangy and fruity with bright kiwi, green apple and cantaloupe with a note of jalapeno.
GE
Geyser Peak’s
2014 GEWURZTRAMINER
1 880
W I N E RY
W I N E R Y
REORDER AT SHIPMENT PRICE through June 21
8 6 6 . 4 49. 130 0 wineclub@geyserpeakwinery.com
geyserpeakwinery.com for complete tasting notes
Contents 6
FARM TO TABLE Some oysters with your wine?
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MAKING MEMORIES
14 15
STAY AND PLAY
17
HAPPENINGS
18
WINEMAKER LETTER
20
COCKTAILS
Last club event was lots of fun!
Healdsburg hospitality in Honor Mansion
TASTE
Dry Creek Kitchen: International sophistication with small town personality
Make the most of summer
Geyser Peak winemaker, Ondine Chattan, discusses her wines
Recipes to try with different wines
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| Summer 2015 |
Publisher
From the Editor We kick off the Summer 2015 issue of Wine Country Lifestyle with great anticipation for what lies ahead. Last year we were inspired to feature mushrooms, cheese, and olive oil sourced from Sonoma County. This year we decided to think a little outside the traditional wine & food world with some great topics to feature in our “Farm to Table” section of the magazine, including our feature this month on Oysters! For our readers who look forward to the Summer issue to plan their next wine country trip, we are delighted to feature the Honor Mansion in our “Stay and Play” section. Located near downtown Healdsburg, this hotel is a perfect take off point for a weekend full of adventure. And after a wonderful day of wine tasting in beautiful Sonoma County, make sure to reserve a table at Healdsburg’s newest restaurant, Valette, which is this month’s “Taste” feature.
Left Coast Marketing Editor Dan Chapin
Creative Designer Marcy Joyce Contributing Editors Marcy Joyce Genny Wright-Hailey Features Elizabeth Cosin Tanya Seibold Photos Dan Chapin Leigh Wachter
Owners Dustin and Aaron exemplify the Wine Country experience through their top tier culinary pedigree and wine selection. Call Geyser Peak Winery today to book your next visit and don’t forget to bring along your copy of Wine Country Lifestyle, as we have included an action packed list of entertainment in the “Happenings” section.
Sales Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 (707) 479-5385 www.leftcoastmarketing.com
Safe travels! Dan Chapin Founder, Wine Country Lifestyle
Contributors
Tanya Seibold
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writer Dan Chapin
founder
d e s i g n e r Leigh Wachter
writer
When Tanya isn’t writing about wine & food, you’ll probably find her in the kitchen with a glass of Pinot in hand, baking up a storm. She specializes in food & wine styling, writing & photography.
Marcy Joyce
Marcy is an avid reader and artist who enjoys painting and exploring North Coast hiking trails. Well-versed in publishing, she contributes her talents across web & print design and copywriting & editing.
Founder of Wine Country Lifestyle Magazine and Left Coast Marketing, Dan spends most of his days between his photography studio and visiting his winery clients when he is not cycling through wine country. Leigh Wachter is an accomplished commercial and fine arts photographer. He and his wife enjoy living in the Dry Creek Valley and spending time with their beautiful Lusitano horses and happy dog.
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Farm to Table | Oysters |
A TASTE OF ADVENTURE
NORTHERN CALIFORNIA FARMS PRODUCE SOME OF THE HIGHEST QUALITY AND MOST SOUGHT-AFTER OYSTERS By Tanya Seibold
N
owhere else does the bounty of a region’s agriculture abound with nearly year-round access to the best fruit & vegetables, dairy, artisan cheeses, meats, breads, and of course wine, than here in Sonoma County. And within a short 30-minute drive from the heart of wine country out to the coast, thrives a local industry which is making big waves on the national food scene and garnering world-wide accolades—the oyster farms. In wine production, the terroir or combination of soil, topography, and climate affects the grapes, which in turn, determines the final taste of the wine. The same principal applies to
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growing world-class oysters. It’s the merroir (mer meaning sea) or natural influence of tidal flows, sea beds, and aquatic culture that gives each oyster variety – and each oyster farm – a unique flavor profile. A Kumamoto variety (West Coast) from Puget Sound will taste entirely different to one grown in waters off the Northern
California coast. Situated 30 miles north of San Francisco Bay, Tomales Bay is a narrow stretch of state-protected estuary which is shielded from the direct currents of the Pacific. It also happens to sit directly over a submerged canyon of the San Andreas Fault. This Fault
Farm to Table | Oysters |
It takes approximately 11/2 years for an oyster to reach maturity before it can be harvested.
quite like an oyster,” says Zone is a dividing line between the a member of the Hog North American and Pacific plates. Island Oyster Co. team. Why is the oceanography around Tomales so important to growing “Tomales Bay has the oysters? Well, it’s precisely because of cool, clean water rich the Fault Zone’s diverse oceanic plate in plankton that oysters sediment and underwater ecology be- feed on to grow plump ing in perfect balance for shellfish cul- and sweet, and the flavor of tivation, that farms such as Hog Island the bay is evident in every deliOyster Co. and Tomales Bay Oyster cious mouthful.” Company are not only flourishingLocated a few miles south of Hog Is-but producing some of land is Tomales Bay Oyster Comthe country’s finest pany (TBOC). Established quality and in 1909, it’s California’s most highly The oyster size oldest continuously run sought-after shellfish farm with oysters. and age will make the first officially a difference in taste. recognized farm “Few foods beds sown during the Smaller and younger Gold Rush. Origicarry the oysters will generally nally chosen for its flavor of ‘place’ untainted tidal waters
be more tender.
and prime access to the emerging railroad lines, TBOC began breeding a proprietary oyster- the owner’s reserve selectioncalled Golden Nugget. Naturally tumbled by the wind & waves, this oyster is purposely cultivated for a deep, round shell and thick, sweet meat. “Tomales Bay offers pristine waters carried down by the California current from the North Pacific, providing us with cold, nutrient-dense water,” says Sean O’Brien, Assistant Manager of Tomales Bay Oyster Company. “Since Tomales Bay is relatively under developed, we are tucked away from pollutants, and our farm area yields Continued, page 12
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DON’T MISS OUT ON OUR NEXT
club event
Send pictures of yourselves enjoying Geyser Peak wines to wineclub@ geyserpeakwinery.com Be sure to include your names and have a bottle of Geyser Peak in the picture.
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Farm to Table | Oysters | Continued from page 7
good water quality. Our waters are fueled by Northwest winds in the spring, which triggers an up-welling and increased amounts of phytoplankton available for the oysters to feed on, giving the oysters a unique flavor.” For those of us who adore oysters any which way— raw, smoked, barbequed or fried—the vast taste difference between the five varieties grown in the U.S. is key to why we tuck into this salty delicacy. One of the most traditional ways to enjoy a fresh oyster is raw, straight from the shell, with a squeeze of lemon (maybe a dash of hot sauce) and a cold beverage. Whether it be a glass of bubbly, local micro-brew, or a chilled glass of Sauvignon Blanc, each oyster variety has a natural mate that drinks best with it. Here are some common varieties you’ll find near you, along with suggested beverage pairings.
Kumamoto
Plump, firm, rich and sweet; terrific summer oyster with a buttery taste. Serve with Geyser Peak Dry Creek Valley Sauvignon Blanc or a light-oak style Chardonnay. Perhaps a refreshing German Pilsner or even a pear or apple hard cider.
European Flat
Rounder, flatter, meaty texture with a distinctive seaweed flavor. Drinks well with Geyser Peak Gewürztraminer. Or try a California Sparkling – citrusy and floral – a perfect foil to the saltiness from the seaweed flavor. If drinking beer, look for a wheat beer such as an imported Belgium White.
Hog Island Sweetwater Their own variation of the Pacific variety. A rich and sweet tasting oyster with a slightly smoky finish. Drinks deliciously with Geyser Peak Pinot Grigio. If enjoying this raw, try a lighter style mignonette (vinegar & shallot based sauce) made from Champagne vinegar, finely diced shallots, lemon zest and hint of fresh thyme. If your oyster is going on the grill, then finish it with a hearty mignonette made from a tomato juice-base, shallots, horseradish and Worchester sauce. For this pairing, try a fullerstyle IPA or Brown Porter; both would be a great match.
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Hog Island Hogwash
A 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. 1/4 cup seasoned rice vinegar 1/4 cup unseasoned rice vinegar 1 large shallot, peeled, minced 1 large jalapeño pepper, seeded, minced 1/2 bunch cilantro, finely chopped Juice of 1 lime
Method
Combine all ingredients in a medium bowl. When serving, stir the Hogwash beforehand to incorporate all the ingredients in the bowl. Serve in a shallow dish alongside freshly shucked raw oysters. Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Just before serving, add vinegar and lime juice and blend. Pairs with Sauvignon Blanc. Recipe courtesy Hog Island Oyster Co.  
benefit for
the rotary club of Santa Rosa and our local & int’l. charities
Century Metric Century Fun Ride
RIDE DETAILS une
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Play and Stay | Honor Mansion |
HONOR MANSION: EVERYONE IS A VIP
T
wo decades ago, Steve Fowler was on a plane coming home from a business trip when he read a story in the inflight magazine about a couple who quit their corporate jobs and bought a bed and breakfast.
The article struck a chord with Fowler, who at the time was a sales manager for Nestle, a job that required almost weekly trips away from his home and family in Santa Rosa. When he got home, he mentioned the article to his wife, Cathi. “We can do this,” she remembers him saying. And that’s exactly what they did. Within a year, the couple found and purchased a property in Healdsburg just a few blocks from the famous downtown Plaza. They began a renovation to what they would eventually dub the “Honor Mansion” after a relative of the family who originally built the house.
all over the world – including a one-time Senator Barack Obama and his wife, Michelle.
Nearly twenty years later, the project the couple embraced with gusto has turned into a 13-room resort property hidden away on a side street in wine country that has become a popular destination for people from
The Fowlers are full-time innkeepers now with a passion for service and a drive to make everyone who comes through their 19th century home happy to say they slept there.
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Play and Stay | Honor Mansion |
“Steve tells everyone who comes to work for us that our goal is to under promise and over deliver,” says Cathi who, like her husband, knew almost nothing about owning a bed and breakfast when they bought the property in 1994. “We try to be very clear about what we are and we make every effort to make everyone who stays here feel welcome. We treat all of our guests the same. When someone calls and says ‘these people are VIPs’ I tell them that everyone who says here is a VIP to us.” The Fowlers say the whole process of turning what was a private home into an inn took a lot of elbow grease and a little bit of luck. The week after bringing up the idea, Steve left for another business trip and Cathi called her realtor to start what the couple thought would be a “three-year plan,” according to Cathi. “But when I called, she said she had the perfect property,” Cathi said. “I looked at it on a Friday and then Steve looked at it when he got back from his trip. It all happened much faster than we anticipated.” The Fowlers went forward with the purchase and Steve kept his job while the couple began renovations, with the goal of updating without losing the historical look and feel of the building. Originally built by a man named William Butcher in 1883, it remained in the family until 1990 when it was sold to the couple who eventually sold to the Fowlers in 1994. Honor Mansion was opened as a 5-room inn about a year later with about two acres of grounds, but over the years the couple expanded and added rooms in outer
A 13-room resort property hidden away on a side street in wine country has become a popular destination for people from all over the world – including one-time Senator Barack Obama and his wife, Michelle. buildings and in the old water tower. Now the 13 rooms sit on a four-acre property that includes a pool, two competition bocce ball courts, a basketball court, tennis court, croquet field and even a PGA putting green. While it’s situated in the heart of downtown Healdsburg, it has the feel of being in the middle of a sprawling rural wine country property. “We have people come in all the time and are just amazed at how much it feels like getting away from the hustle, even though we’re so close to downtown,” said Cathi. “It’s something we focused on.” But even with all the amenities, which include complementary breakfast and afternoon snacks, it’s the personal touch that guests most mention in online reviews of their stays at the Honor Mansion. The Fowlers mingle with guests and make sure everyone is welcomed to their room with a bottle of wine and a personalized note. “It’s not a job, it’s a vocation,” said Cathi. “We feel so lucky to be doing this and we live and work in paradise. I mean if you can’t love all of this, there’s no reason to do it. And we really do love what we do.”
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Taste | Valette Healdsburg |
Local and Authentic
By Tanya Seibold
They say timing in life is everything. And that couldn’t be more true for Dustin Valette and his brother Aaron Garzini of the new Healdsburg restaurant Valette Healdsburg. Opened in early spring 2015, the serendipitous journey for the two has culminated in a sophisticated and welcoming 50-seat space that has been recently renovated from the former Zin Restaurant & Wine Bar to the now stylish eatery, specifically created by the brothers to spotlight local artisans from both the food and art worlds.
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“When my brother and I started out years ago working alongside each other in restaurants here in Sonoma County, we both knew we’d have a place together someday,” says Dustin. “It’s always been our dream. Opening Valette in the building which was originally owned by my great-grandfather, makes it all that more meaningful.”
After working in Napa, Los Angeles, New York, Las Vegas and Europe under some top-notch talents such as Thomas Keller and Charlie Palmer, Dustin was eager to
Taste | Valette Healdsburg |
put down roots again in the town where he grew up.
well. All the food that comes through the door is from someone I personally know. Our eggs come from a local grape grower who just happens to have chickens that lay amazing eggs; we make all of our own charcuterie....even the coffee we serve comes from a small, local roaster. My other brother did all the metal work in here and we found this awesome wood artist in Mendocino to build our bar top and tables from old Redwood trees. I want everything in here to feel like it was touched by human hands, not mass produced in a factory somewhere.”
When creating their wine menu, Dustin and Aaron “While working on another restaurant project here in (who runs front of the house operations) were deliberate Healdsburg, we got word on a Friday that it just wasn’t in choosing wines that also convey a sense of place. The going to work out due to some serious construction issues,” he said. “By total coincidence, Jeff & Susan (Mall; majority of the list focuses on Sonoma and Mendocino County wineries with a small selection of Old-World owners, Zin Restaurant) producers to round out the approached me the following Monday with the opportu“ I want everything in here to feel offerings. nity to buy this place. I didn’t “I look at wine and food like it was touched by human even have to think about it. I pairing as creating harmony signed the papers and bought for a dish. The wine should hands, not mass produced in the building on Tuesday, then be a stand-out on its own and opened 48 days later.” a factory somewhere.” again, convey a sense of place, but when you drink it with The menu is seasonally driven –Dustin Valette the food, it should balance and inspired by Dustin’s out all the flavors and elevate unwavering commitment the whole dining experience. to using the highest quality ingredients. He sources from small, local purveyors here My brother and I make a couple hundred cases of wine so I know first-hand how rewarding it can be to see in Sonoma County and works closely with his team to someone enjoying a great glass of wine with a great plate present pure food done simply and deliciously. of food.” “I want to create a sense of place—keep it local and Valette Healdsburg is open for dinner daily from authentic. Everything we do stems from a passion to make people happy when they eat our food. We provide 5:30-9:30pm. Lunch is served from 11:30am-2:30pm a canvas for cooks, servers and artisans to showcase their Friday through Sunday. Reservations highly recommended. Book on Open Table or call 707-473-0946. talents to our guests,” Dustin said. “I’m not trying to appeal to the masses. I believe in mastering a few things and then doing them really
More info: www.valettehealdsburg.com
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Summer 2015 H appenings July Santa Rosa Original Certified Farmers Market Wednesday, July 1 8:30am to 1:00pm www.sonomacounty.com/sonoma-events/ santa-rosa-original-certified-farmersmarket-0
Lake Sonoma is lovely this time of year. You can rent a boat, take a swim, have a barbecue and make a perfect summer day of it. The resort is located 10 minutes west of Healdsburg on Dry Creeek Road. More information: www.lakeSonoma.com
May
June
Classic Perfume Rose Harvest Tour 9:30am to 11:30am Every Sunday and every Thursday until May 21. www.sonomacounty.com/sonoma-events/ classic-perfume-rose-harvest-tour
2015 Sonoma Wine Country Games Thursday, June 4, 2015 (All day) to Sunday, June 14, 2015 (All day) www.sonomacounty.com/sonomaevents/2015-sonoma-winecountry-games
Cristina Pato and the Migrations Band Sunday, May 10 3:00pm www.sonomacounty.com/sonoma-events/ cristina-pato-and-migrations-band
Hot Dog Thursday at Pacific Coast Air Museum Thursday, June 4 Every first Thursday of the month through October. www.sonomacounty.com/sonoma-events/ hot-dog-thursday-pacific-coastair-museum
Luiz Brasil Quartet Friday, May 15 7:30pm www.sonomacounty.com/node/20610 119th Annual Luther Burbank Rose Parade & Festival Saturday, May 18 10:00am www.sonomacounty.com/sonomaevents/119th-annual-lutherburbank-rose-parade-festival “Quicksand Tango” World Premiere May 8-24 8:00pm Raven Theater Windsor Every Thursday, Friday and Saturday until May 23. www.sonomacounty.com/node/20467
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Country Summer Friday, June 5 through Sunday, June 7 www.sonomacounty.com/sonoma-events/ country-summer-june-13-14-0
4th of July Spectacular with Megan Hilty and the Santa Rosa Symphony Saturday, July 4 7:30pm to 11:00pm www.sonomacounty.com/node/20383 An Evening with Harry Connick, Jr. Sunday, July 12, 2015 8:00pm www.sonomacounty.com/node/20342 Transcendence Theatre Company’s “Broadway Under The Stars” Thursday, July 17 7:30pm to 10:00pm www.sonomacounty.com/sonoma-events/ broadway-under-stars-oh-what-night Kevin Spacey in Concert Saturday, July 18 7:30pm www.sonomacounty.com/node/20386 Jim Gaffigan: Contagious Wednesday, July 22 8:00pm www.sonomacounty.com/sonoma-events/ jim-gaffigan-contagious
At Geyser Pe a k
Railroad Square Music Festival Sunday, June 7 11:00am to 7:00pm www.sonomacounty.com/sonoma-events/ railroad-square-music-festival
May 28 Concert
Whale and Jazz Festival Saturday, June 13 www.sonomacounty.com/sonomaevents/10th-annual-whale-jazz-festivalmain-event
October 10 Club Release
5:30pm-8:00pm KJZY Jazzy After Work Concerts. Free event. 5:30pm8:00pm. Wines will be sold by the glass and bottle and food trucks will be available. 1-4pm $10.00 member price and $20.00 non-member price. More info: geyserpeakwinery.com/ connect/events
For more information visit www.sonomacounty.com
Winemaker Message
S
pring came early to Sonoma County after a very mild winter that never quite got started. Unlike our relatives to the east who took the hard hit of a bitter winter, Sonoma County seemingly transitioned from Fall to Spring with only a few cold days and sadly far too little rain. The few rainstorms that did materialize brought significant rainfall in minimal time, and though our water reserves sit at approximately half of “normal” the grapevines all budded out two to four weeks earlier than is typical. Fortunately we were also spared any late season frost events; and now that our vines are beginning to flower we hope for warm steady temperatures, mild winds, and (dare we say it) no rain for a short time while the flowers are pollinated. Interestingly, as a rule, grapevines rely on wind and proximity rather than bees for pollination. The grape flower itself is very small and to the untrained nose may appear odorless, but once our region is in full bloom the scent of grape flowers is evident – it is subtly sweet with an almost acacia blossom scent. The tiny flowers, if all goes well, will ‘set’, and soon we will have miniature grape clusters starting the long process of developing into flavorful wine grapes. This month’s offerings should help shake off the East’s winter chill and bring a bit of sunshine to the cooler climates. For those in the west, they will be the perfect transitional wines for longer spring days leading into summer. For this Spring Club Shipment, we’ve introduced our newest wine to our wonderful aromatic white wine collection, the 2014 Dry Creek Sauvignon Blanc. This wine is somewhat fuller than our River Ranches Sauvignon Blanc and showcases the texture, length, and spice that are typical of fruit from Dry Creek. The vineyard is located directly next to our new estate in Healdsburg on the “Magnolia Peninsula.” The area reaches out from the southern end of town and is bordered to the east by the iconic Russian River, and to the West by the regionally important waterway known as Dry Creek. This peninsula was once home to many prune orchards but has been replanted to grapes over the
past 30 years. As the soil is former riverbed, our vineyard sites have excellent drainage and silty sand composition that lends mineral character to the grapes grown here. Having an already warm and early Spring, we wanted to show off our dry 2014 Gewurztraminer. This is now our fifth vintage of the Gewurztraminer from Mendocino’s Redwood Valley. This region has very cold nights, higher elevation, and warm afternoons that make it an excellent location for growing everything from Chardonnay and Gewurztraminer to Zinfandel and Cabernet Sauvignon. The Gewurztraminer here sees plenty of sunshine and develops the characteristic russet freckles on the grape skins shortly before ripening. Try it with flatbread dipped in hummus and parsley, kebabs, green salad with grapefruit sections or chicken with a citrus glaze. The 2013 Thermopoli Red Blend is inspired by the approachable Syrahbased wines of France’s Rhone Valley. The beautiful peppery/blueberry/boysenberry fruit of the Syrah grape is particularly evident in fruit grown in the Russian River Valley and Alexander Valley, and it is the dominant component of the blend. The rich fruit and rustic spice of this wine make it a natural partner to all the delightful grilled foods of spring and summer, from zucchini to steak. For our final selection in this shipment, we have chosen the 2011 Alexander Valley Cabernet Sauvignon. Once called the Ascentia Cabernet Sauvignon, we source this fruit just outside the historic town of Geyserville on benchland and hillside terraces. It has a graceful structure, medium tannins, deep color, and cherry fruit that are all characteristics of the region. This wine pairs wonderfully with cola-glazed brisket, seared peppered Ahi steaks, or beef-wrapped green onion with soy. Cheers!
Summer Time Cocktails Try these recipes with different Geyser Peak wines 1880 High Ball
(based off a Lord Charles) Ice cubes 2 ounces Geyser Peak Petit Verdot 1/2 ounce simple syrup 1/2 ounce fresh orange juice 1 ounce Geyser Peak Tawney Port Club soda Orange twist for garnish In a cocktail shaker add Petit Verdot, simple syrup, orange juice and Tawney. Fill with ice and shake well. Fill highball glass three-quarters with ice cubes. Strain your cocktail shaker mixture over the ice. Finish glass off with club soda and stir. Add orange twist to glass for garnish.
Enjoy!
Photo by A.J. Rathbun
Foss Creek Fitzer (based off a Refroidisseur) 3 lemon slices 6 fresh mint leaves 1/2 ounce simple syrup Ice cubes 6 ounces Geyser Peak Dry Creek Sauvignon Blanc Club soda or sparkling water Add 2 lemon slices, 6 mint leaves, and simple syrup to a glass. Muddle with muddler. Fill glass with ice three-quarters full. Add wine and give a stir. Top off the glass with club soda or any sparkling water. Stir. Garnish with last lemon slice.
Relax with a view! Photo by sororitysugar