The best of Sonoma Valley living
SPRING 2016
THIS SHIPMENT 2013 Petite Sirah Wild Oak Vineyard, Sonoma Valley
2013 Anthem Meritage, Sonoma County
2014 Chardonnay Behler Vineyard, Sonoma Valley
INSIDE
Elle Jae Photography
TASTE
STAY & PLAY
FARM TO TABLE
A New Style
The Lodge
Bread Winners
SEE & DO Great Heights
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Spring in Sonoma
We are excited to share with you the newest Wine Club releases! Most of the red wines included in this month’s Wine Club shipment come from the 2013 vintage that has proven to be unprecedented. 2013 was a hot and dry growing season for the vines. It was the beginning of what would be a three year drought. This was the year that impacted the vines with Mother Nature’s shift in weather, with previous years being cooler with more moisture. It was evident that we would experience a shift in winemaking for the first time in our history. In the cellar, we saw more color released from the fruit early on in the process than ever before. This changed the way the wine was made by allowing a few more days of “cold soak” before starting fermentation. Cold soak allows for color extraction. We also revealed more tannins were present later in fermentation. This led to separating the juice from skins earlier than normal. Winemaker Chris Louton, recently awarded North Bay Business Journal’s 40 Under Forty, recalls “this was a very exciting time for us, never before in my winemaking career and definitely not in my experience working with quantitative phenolic chemistry, had I seen such robust wines so early in their lives. This was a first, making it both exciting and nerve racking. In a typical harvest, we have to wait and push fermentations to where we want them, 2013 delivered it early.” As a result, these hand-crafted Artisan Collection wines are rich in flavors and balanced in structure, proven to be exceptional and showcase the truest expression of Sonoma’s unique terroir with Mother Nature’s bigger plan. Cheers! Chris Louton & Katie Madigan St. Francis Winemakers
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| Spring 2016 |
Contents ABOUT THE WINE A Chemist Amongst the Vines
A NEW STYLE OF CHĂˆVRE IN THE WINE COUNTRY
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Taste
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THE LODGE Stay & Play
#1 RESTAURANT IN AMERICA Wine & Food Pairing Publisher Left Coast Marketing
BREAD WINNERS Farm to Table
Editor Robin Gordon
GREAT HEIGHTS See & Do
Designer Chelsea Bond
HAPPENINGS
Features Genny Wright-Hailey Marcy Joyce Sue Straight Tanya Seibold
Upcoming events around Sonoma Valley
Photos Dan Chapin Leigh Wachter Sales Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 (707) 479-5385 LeftCoastMarketing.com
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StFrancisWinery.com
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spring FEATURED WINES 2013 Petite Sirah
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2013 Anthem
2014 Chardonnay
Wild Oak Vineyard, Sonoma Valley
Meritage, Sonoma County
Behler Vineyard, Sonoma Valley
94 Points Robert Parker
92+ Points | Robert Parker Double Gold | SF Chronicle Wine Competition
Best of Class & Double Gold Grand Harvest Awards
Our Certified Sustainable Wild Oak Estate Vineyard, in the heart of Sonoma Valley, gives Petite Sirah grapes optimal growing conditions. “This is another amazing Petite Sirah that is made for serious lovers of this varietal...,” noted Robert Parker. Awarded 94 points, this richly colored wine has layered flavors of chocolatecovered blueberries and espresso bean along with spicy notes of cinnamon and nutmeg.
High quality, outstanding fruit characteristics and generous yields describe the unprecedented 2013 harvest. For this Meritage blend, Winemaker Chris Louton chose fruit from all three of our Certified Sustainable Estate Vineyards. Rated 92+ Points by Robert Parker, this bordeaux blend is a big, bold and balanced wine, plush and velvety on the palette with a touch of cocoa and spice on the finish, this wine can be cellared or enjoyed now.
This rich Chardonnay comes from our Behler Estate Vineyard. St. Francis founder, Joe Martin, purchased the 100-acre Sonoma Valley vineyard in 1971 and named it after the Behler Family who cultivated the land in the 1900’s. In 1979, it became the site of the original St. Francis Winery. This elegant Chardonnay has aromas of candied ginger, marmalade and graham precede the juicy flavors of Fuji apple and pear.
Retail $50 Wine Club Members $40
Retail $65 Wine Club Members $52
Retail $28 Wine Club Members $22.40
Taste | A New Style | Our biggest motivator for launching CHEVOO is our passion to produce delicious, unique and innovative blends that help people share food with each other, whether they’re entertaining or cooking together. We want to look back in ten years and feel that we’ve helped change the way people in the U.S. share and enjoy artisan cheese together.” — Gerard Tuck, Co-Founder
Following A
Dream
As former Melburnians Gerard and Susan Tuck can attest, courage and perseverance are the mainstays in pursuing your dreams. Especially if you’re doing it from a continent away in Australia. The nowSonoma based couple has recently seen their years of hard work and patience, along with hundreds of hours spent on food testing, ingredient sourcing and recipe development pay off in a big way through their flourishing hand-blended cheese business now located in the heart of Sonoma Valley, California. Made from the highest quality ingredients, CHEVOO (pronounced SHAY-voo) pairs local fresh goat curd (CHEV) with California extra virgin olive oil (OO) which has been infused with crushed spices, herbs, pollens, botanicals and chilies.
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A NEW STYLE OF CHÈVRE IN THE Artisian cheeses to share with people you really, really like! by Tanya Seibold
The journey from Down Under to Sonoma was years in the making, starting back in Melbourne where Gerard’s career in finance serendipitously evolved into working for the country’s largest cheese importer and distributor. Through his time spent within the cheese community and various trips to France to learn how classic fromage was crafted, he and his wife Susan, a teacher and avid cheese-lover, began daydreaming of a life in America where they could share their love of an Aussie food staple found in most household fridges. This style of fresh cheese marinated in a flavored oil is unique to the Australian culinary scene, and is commonly found on a cheese plate served with a crunchy baguette “We purposely chose to start our but also used as a breakfast spread on toast, a flavor booster in pastas, business in the States, specifically vegetables and salads, or as a garnish on fish and meat dishes. As it’s Northern California, as the innovation only produced in one flavor in Australia, the lack of variety within the and support from the local food product category was seen by the couple as an incredible opportunity community here is unreal. Unlike that to incorporate their love of high quality cheese, spices and infused oils of Australia or any other place we’ve to create a new food product unlike any other. been to. The American food culture Fueled by a desire to start a family business – and the pure food breeds creativity and diversity in movement alive and strong in Northern California – it was only everything – from flavor combinations natural the Bay Area was to be the destination for the couple to to packaging designs to sharing of embrace their venture into the cheese business. Gerard applied to resources. We thought there’s no the Stanford Graduate School of Business, and with his acceptance, better place to make our dream moved his wife and three small children to California. During their become reality than here.” time on campus, they sourced and tasted hundreds of spices, herbs and — Gerard Tuck, Co-Founder botanicals from across the globe searching for the perfect combination of ultra-premium varieties to incorporate You can find CHEVOO at specialty and gourmet food markets on the West Coast; soon to be nationwide. into the fresh curd, Visit their website www.chevoo.com for more information and recipes, or to find a retailer nearest you.
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California Dill Pollen & Garlic
Aleppo-Urfa Chili & Lemon
Smoked Sea Salt & Rosemary
Subtle highlights that quietly echo the rolling hills of Wine Country for a taste of Northern California. Fresh chèvre hand-blended with locally harvested dill pollen, marinated in a light garlic-infused extra virgin olive oil blend.
Velvety chèvre hand-blended with Aleppo and Urfa chili peppers, marinated in a delicate lemon-infused extra virgin olive oil blend. A sophisticated mix of heat and citrus, with a hint of old world charm.
Our most versatile flavor. A delicate chèvre hand-blended with smoked sea salt and cracked pepper, marinated in a rosemary-infused extra virgin olive oil blend.
WINE COUNTRY as well as infuse into the olive oils. Through his studies at Stanford, Gerard was introduced to The Center for Dairy Research at University Wisconsin/Madison where over multiple trips to the center, he tested and trialed various cow, sheep and goats milks looking for the optimum flavor and texture profiles. After countless iterations, a final recipe for CHEVOO was developed and with a nod of approval from their trusted foodie-friends, a new category of chèvre was born. The company launched in gourmet food shops and markets on the West Coast in September 2015 to rave reviews by cheese mongers worldwide.
Taste | A New Style |
How It’s Made
Turning to local resources and leaders within their own food categories, Gerard and Susan sought out the highest quality raw ingredients from producers based in their own backyard. The fresh goat’s milk curd is produced by the famed Cypress Grove Chèvre dairy in Arcata, just outside Eureka in Northern California. Owner Mary Keehn was more than happy to partner with the young business in a pay-it-forward attitude to help bring a new style of Continuing Gerard and Susan’s motto of helping people share food chèvre to market. Like the Tucks, Mary and wine, here are their recommendations for some stellar wine and believes in creating foods based on CHEVOO parings. As a rule of thumb, they most often recommend sustainable principles. The couple chose higher-acidity whites, dry Rosés or a New World Sparkling, Spanish to use goat’s milk (over other fresh milk) Cava, French Champagne or Italian Prosecco—all of these wine styles for the current CHEVOO blends as the will complement the three chèvre flavors well, and the effervescence from subtle salt and citrus notes found in the bubblys will cut through the oil nicely. Of course, the classic pairing this curd provide an ideal base to layer of a tart and zingy Sauvignon Blanc with a tangy goat’s cheese comes to additional flavors using herbs and spices.
Wine Pairings with CHEVOO
mind - and is always a winner- but as CHEVOO is so delicately blended and marinated with herbs and spices, the customary sharpness of a traditional chèvre is pleasantly tempered. So if choosing to pair CHEVOO with Sauvignon Blanc, avoid the austere grapefruit and vegetal-focused bottlings and look for a wine that’s fleshier with ripe orchard fruit notes or even a light Fumé Blanc with just a hint of oak to allow the wonderful infused flavors in the CHEVOO to shine through. For specific cheese to varietal pairings: the California Dill Pollen & Garlic is delightful served alongside bright, light-to-medium bodied reds such as Pinot Noir, Grenache and Burgundy as their tart-fruit notes help accentuate the subtle herbal flavors from the dill pollen in the goat curd. Aromatic and slightly off-dry whites (Riesling, Gewürztraminer, Moscato) or rounded whites (Chardonnay, Chablis, Viognier, Pinot Blanc, Chenin Blanc) all balance the minimal heat and earthiness of the chili and citrus-forward notes found in the Aleppo-Urfa Chili & Lemon blend. The Smoked Sea Salt & Rosemary calls for bolder reds such as Cabernet, Merlot, Syrah and Zinfandel to best playoff the heartier pine notes from the rosemary-infused olive oil.
The olive oil used in all three CHEVOO blends is from California Olive Ranch in Chico, CA. Their mill, located about an hour and a half north of Sacramento, crushes the Arbequina olives using only mechanical methods. Unlike the typical industry high-heat or solvent methods, this labor intensive process to extract the oil protects the inherently spicy aromatics and peppery palate notes found within this olive variety. The Tuck’s choice to use a certified extra virgin olive oil to enhance the bold chilies, piquant lemons and zesty garlic which macerate in the oil over a 4-6 week period, is yet another marker of their commitment to use only the best ingredients they can find. Once the infused oil is ready, the goat curd is first blended by hand with a select combination of spices and herbs in small batches. Those curds are then paired to a specific oil and jarred to marinate—further enhancing the combined flavors of the curd, oil, and spices.
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Celebrate The Soul of Amenities Include: • Live music on the weekends • Yoga and hiking • Full service spa, ranked “one of the top resort spas in North America” • Bean & Bottle Indigenous Spirits Program, featuring spirits from local small production distilleries • Bean & Bottle Gourmet Coffee & Wine Bar • Wine education classes • Elevated Events Program celebrates the neighborhood through locally-inspired events, including music, culinary and more • Banquet and event facilities available • 182 well-appointed guest rooms and suites • A wide variety of nearby attractions
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Stay & Play | The Lodge |
Sonoma at The Lodge
A Relaxing Oasis In the Heart of the Valley by Sue Straight
Jump in your car and wind your way through the beautiful, bucolic Sonoma Valley.
Oak-studded rolling hills, towering redwoods and vineyards spread out as far as your eyes can see. Hawks wheel overhead and wineries flash by, beckoning you to stop in and sip. Author Jack London said of this magical area “The air is wine� and it certainly seems so when you visit. Located just off the Sonoma Plaza, The Lodge at Sonoma Renaissance Resort & Spa invites visitors to experience the vibrant charm and tranquil setting that is the essence of this unique hotel. Soak-up the Sonoma sunshine by their sparkling pool, pamper yourself in the fullservice spa, listen to live music, and taste local wines.
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“Our resort celebrates the soul of a neighborhood steeped in the tradition of winemaking while embracing new and exciting sipping flavors from spirits to micro brews,” shares General Manager Melody Lanthorn-Gale. “Our Renaissance Sonoma guests appreciate the diversity of our complimentary activities program, from daily wine pours and education series, guided nature hikes and wellness classes to live entertainment and surprise and delight tastings. Our award-winning Carneros Bistro and casually elegant Bean & Bottle share the tastes of wine country while our renowned spa, “The Spa at Renaissance Sonoma” feeds mind, body and soul in a wonderful, wine country way.”
The Lodge at Sonoma
Renaissance Resort & Spa is located at 1325 Broadway at Leveroni and Napa Roads, Sonoma, CA 95476 For more information, call 760-862-1564 or visit the website at www.marriott.com
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The Lodge at Sonoma Renaissance Resort & Spa also offers unparalleled services that guests truly appreciate, from spacious guest rooms to private post-reception areas to breathtaking indoor and outdoor ceremony and reception venues. With over 22,000 square feet of space available for functions, it is the ideal venue for weddings or other special occasions. The landscape around The Lodge also offers visitors an opportunity to discover more than 50 pristine parks with miles of hiking and cycling trails through the California redwoods or oak tree covered hills. Rivers entice visitors to kayak, canoe or simply float along the cool waters. A zip line excursion, ropes course or hot-air balloon ride will add a dash of adventure to your visit. Sculpture gardens, intimate performance spaces and high-end galleries are all a part of the cutting-edge local art venues that you can experience. With thousands of artists and more than 120 performing arts companies, Sonoma County has more artists per capita than anywhere else in California.
Family Fun Attractions in Sonoma County have been family destinations for years. The Pacific Ocean, rivers and redwood forests, as well as more than 40 regional and state parks, entice families to unplug and discover the great outdoors. See the Valley on a serene balloon ride from Balloons Over Sonoma County, visit Train Town, located just across the street, offering rail fans of all ages a ride on one of the best scale railroads in the country, or take a short drive into Santa Rosa and visit the museum dedicated to the cartoonist of Peanuts fame, Charles M. Schulz.
2016 MKT stretch limousine
Family owned since 2006 | Santa Rosa, CA | TCP 20374-A
Sonoma County’s highest-rated transportation professionals 2016 Sprinter party bus
••• 22 vehicles: sedans, Escalades, Sprinters, party buses and more ••• Friendly reservationists answer your questions ••• Courteous, knowledgeable, professional chauffeurs ••• In-house wine educator will customize your itinerary to your interests and preferences at no additional charge •••
sonomasterlinglimo.com | 707.542.5444 Santa Rosa
Chamber of Commerce
5-star
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wine & food pairing #1 RESTAURANT IN AMERICA... AGAIN!
St. Francis President & CEO Christopher Silva & Executive Chef Bryan Jones
It certainly has been an exciting winter for us! In case you have not heard, for the second time since 2013, St. Francis Winery & Vineyards has been named the “#1 Restaurant in America” by OpenTable Diners, recognizing our spectacular Wine & Food Pairing as the most outstanding culinary experience in the nation. “We are thrilled to congratulate Executive Chef Bryan Jones and our entire culinary team on this spectacular national achievement,” said Christopher Silva, President and CEO of St. Francis Winery. “We’re honored that our celebrated Wine & Food Pairing has again received national recognition, and we are grateful to our guests, customers, and loyal Wine Club members for making this experience the ‘#1 Restaurant in America’ for an unprecedented second time”. Chef Jones has been the creative force behind the unforgettable dishes served at our Wine & Food Pairing. He masterfully pairs each course with St. Francis’ Certified Sustainable limited-production Artisan Collection Wines to achieve a sense of balance and harmony to ensure both the wine and food enhance one another. His creative process begins by tasting and learning about each Artisan Wine with the St. Francis Winemakers, Chris Louton and Katie Madigan. After studying each wine’s unique notes and aromas, the newest pairing evolves into a masterpiece. His approach to food reflects his diverse culinary background of 16 years, showcasing rich, clean flavors from a variety of cultures including euro-centric influences, which he is most passionate about. The rotating, five-course menu prepared in a fine dining presentation, features seasonal ingredients from both local purveyors and St. Francis’ on-site, organic vegetable garden. This tasting experience makes it approachable for both experienced guests and those who are less familiar with wine and food pairings. We encourage an interactive, subjective tasting–where guests sitting at the 16 person communal table
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become friends. Our friendly wine experts guide our Wine Club Members and guests through this culinary adventure while they enjoy stunning views of our Certified Sustainable Wild Oak Estate Vineyard and lively conversations, creating a relaxing, fun and unforgettable wine country experience. If you have not yet had an opportunity to experience our Wine & Food Pairing, be sure to include it when you are planning your next visit!
For reservations, call 800-759-6674 $68 Retail | $54.40 Wine Club Thursday-Monday, Three Seatings (11am, 1pm & 3pm) Closed Tuesday & Wednesday
from the kitchen CUCUMBER GAZPACHO
WITH CUCUMBER-MINT GRANITA
SUGGESTED PAIRING: CHARDONNAY | SERVES 6
INGREDIENTS: Cucumber Gazpacho: 2 English Cucumbers, peeled and seeded 3 green onion sprigs, base and top removed 2 medium garlic cloves 1 cup baguette, crust removed and diced 3 tablespoons almonds, toasted ½ lime zest 1 tablespoon Moscato Vinegar 2 tablespoons Extra Virgin Olive Oil 1 cup ice
Cucumber-Mint Granita: 1 tablespoon lime zest ½ cup lime juice 1 cup sugar 1½ cup water ¼ teaspoon salt ½ bunch mint sprigs 1 English Cucumber, peeled and seeded
PREPARATION: Cucumber Gazpacho: Dice the cucumbers. Combine cucumber, green onions, garlic, baguette, almonds, and lime zest ingredients in a blender and purée. Add ice, vinegar and olive oil and purée again. Cucumber-Mint Granita: Place first five ingredients into a large sauce pan and bring to a boil. Let boil for one minute, then remove from heat. Add mint and let steep for ten minutes. Then remove the mint and add cucumber. Pour ingredients into blender and purée. Pour into a shallow pan and place in the freezer. Once frozen, scrape ice with a fork before serving.
Visit stfranciswinery.com for more recipes from Executive Chef Bryan Jones.
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Making Artisinal Brea by Genny Wright-Hailey
Most people
would agree that the aromas and tastes of freshbaked bread belong at the top of any comfort foods list. Golden, crispy crusts, soft chewy interiors, the warm, yeasty smell, sometimes enhanced by special ingredients like nuts, seeds, dried fruits and hearty grains that add intriguing textures and flavors. Whether paired with a steaming cup of coffee or an aromatic glass of wine, bread can be a perfect partner. The ever-popular food and wine mecca of Sonoma is home to Basque Boulangerie Café, an award-winning French bakery that offers the triedand-true items that everybody loves, plus a few signature creations; one of which has even won accolades on national TV. Ages-old techniques, handed down through several generations, define their consistently high quality products. With all production and baking still done on-site, Basque remains a small storefront offering a retail bakery and café, but has also evolved to include catering and wholesale delivery to restaurants and markets. They should be on everyone’s mustgo list when visiting Sonoma Valley wine country. Originally opened in 1956 as the Sonoma French Bakery by a Basque family from the southwest region of France, this small but always busy shop is located right on Sonoma’s historic square, in what
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What About Gluten-Free? Offering gluten-free baked goods is not an easy endeavor for a facility where flour is everywhere, from floors to counters, to everybody’s aprons. The Basque is currently experimenting with gluten-free bread in a small, dedicated area that is fastidiously kept free of gluten. Muffins, cookies and cakes are in process. Check with the bakery for offerings when you visit.
Farm to Table | Bread Winners |
ad in Sonoma Valley
was originally the Sebastiani Theater building. The current owners operate Basque Boulangerie with the same old-world European traditions inspired by the founders. Over the years, “The Basque” has become a gathering place for regulars and visitors to enjoy breakfast, lunch, a cup of fresh-ground organic coffee, or a glass of local wine and nibbles, with some of the best prices in town. The bakery is also very involved with their community via event sponsorships, donating bread to schools, senior groups, organizations that help military families, fire departments, crab feeds, and many other local fundraising efforts.
dedicated people who show up for work when the rest of the town is still snuggled in bed. For the bakery’s sales and for their wholesale accounts, everything comes out of the ovens as close as possible to delivery time to ensure the freshest possible products.
Passion and skill motivate these nocturnal workers. The crew moves fast and in sync, starting with mixing, then resting and cutting the dough and shaping by hand in ageold traditional methods, proofing, and eventually baking in a hearth oven. The Basque’s ovens came from
A Need to Knead While bakeries do much of their retail business with the breakfast and lunch crowd, the real action takes place after the sun goes down. This is when the term, “early rising,” refers not only to yeast, but to the
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France 20 years ago, along with a technician who assembled the ovens on-site, inside the building. Everything from baguettes to batards and pull-aparts, epis, rolls, muffins, buns, croissants and seasonal specialties, come to life at night and permeate the air with their heady aromas.
Real Eggs. Real Butter. Real Good. In addition to the hands-on methods, ingredients are a key to consistently high quality breads and pastries. Basque uses only fresh whole eggs, milk and butter from a local provider, Clover Stornetta. Their natural yeast starters, dating back several generations, are all non-GMO, and there are no added preservatives, sugar or shelf stabilizers. Sandwich meats come from Zoe’s Meats of Petaluma, produce from a small local grower, and all of their unbleached flour is non-GMO. “These ingredients cost a little more,” says one of Basque’s family owners, manager Sunny Bajwa, “but it’s worth the investment to give a clean product.”
Rising Accolades This commitment to quality ingredients has garnered numerous
awards for the bakery. Besides winning the Sweepstakes Award at the Sonoma County Harvest Fair, Basque’s pastry chef has been featured on the Food Network for their famous Beehive Cake and has won awards for Chocolate Truffle Gateau and Frangipane Tarts. Armloads of medals and ribbons continue to accumulate each year, symbols of appreciation from their community.
Sense of Place
Just as wine grapes have certain characteristics that reflect their appellations, the bakery has developed a unique sense of place defined by their “don’t miss” creations. The Basque is probably best known for their individually hand-formed sourdough loaves, for ham-egg-cheese croissants and morning buns that sell out every day, and of course for their famous Beehive Cake – a sweet cake with loads of vanilla custard, caramel and honey almond praline – which is made to order, but also available by the slice at the café. Sunny Bajwa insists that keeping the same core products, with few deviations, is a commitment they have made to the customers who have been coming to the bakery for more than 30 years. This spring, look for shamrock, bunny, and egg-shaped cookies, as well as Irish Soda bread and Panettone with dried fruits and nuts.
If You Go
Basque Boulangerie Café 460 1st Street E., Sonoma
707-935-7687 Open daily, 6 a.m. to 6 p.m.
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EXOTIC. THE DISTINGUISHED HANDCRAFTED. BAR CLUB
SPICY. Can you take the ANCHO LEON. ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ A ncho León is an BAR CLUB SHIPMENT · JUNE 2014 ∙ ISSUE # 2
heat? A BRIEF HISTORY OF THE MINT JULEP
The Mint Julep is one of our favorite cocktails. So let us introduce him… Mint Julep first appeared in print in 1803 described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning" isit us at the
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PUBLIC At first Mint Juleps weren’t mixed OXBOW with Bourbon, rather MARKET for your brandy or rum or other available spirits. own taste of the seductive Centuries ago, there was an Arabic drink called julab, Ancho León.
ancho chile-infused aged Brandy. In truth, it is made similarly to other NVD favorites: Brandy Cordial and the Grand California. Ancho León starts its life as a 3yr aged Brandy, we then re-age the Brandy in used Bourbon barrels for 6 months so that it takes on those delightful Bourbon notes. We then add many, many, Admiral Chester W. Nimitz & Gen. Dwight D. Eisenhower many ancho chiles toin infuse for a fortnight 1946 so that the Brandy has adequate time to INSIDE YOUR SHIPMENT fully absorb the complex flavor of the ancho chiles.
made with water and rose petals. The beverage had a delicate and refreshing scent and healthful tonic proper2 NAPA VALLEY DISTILLERY he result is a unique, ties. When the julab was introduced to the Mediterranean BARREL AGEDmedium-spicy, MINT JULEPS slightly sweet liqueur of $60.00 extraordinary region, native mint replaced the rose petals. The mint Retail value ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ We ∙ ∙ ∙ ∙ ∙highly ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙recommend ∙∙∙∙∙∙∙∙∙∙∙ julep, as it was now called, grew in popularity throughoutcharm and∙ depth. that you BITTERCUBE try Ancho León in all of your Europe. standard Bolivar repertoire of libations to give Bitters them a certain $12.00 Retail value The cocktail traveled west to Kentucky from Virginia, je ne sais quoi. Also, try your ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ hand ∙ ∙ ∙ ∙ ∙ ∙ ∙at ∙∙∙∙∙ where it was once made with spirits like brandy and rum. creating your own bespoke libations that BITTERCUBE It’s been whispered that the drink, traditionally made will delight your taste buds as much as Orange Bitters with sugar syrup and mint, was once cherished for its mecocktail soirée. Retail value dicinal properties and was used by farmers for a jolt akin your guests at your next $12.00
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to coffee before they took the fields in the morning.
Now, no Kentucky Derby would be complete without the venerable Mint Julep on the first Saturday in May. According to the Derby Museum, Mint Julep became Churchill Down’s signature drink in 1938 when they started to serve the drink in sourvenir glasses for 75 cents a drink. Today Kentucky Derby serves more than 80,000 juleps over the two-day event.
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INNA SHRUB
APA VALLEY Meyer Lemon Shrub N D ISTILLERY R C 1 A F R T SP value 2 FO IR $8.00 Retail G
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WOODEN MINT MUDDLER
Tasting Bar & Shop at The Oxbow NAPADISTILERY.COM
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610 First Street #8, Napa, CA 94559 BAR CLUB NEWSLETTER JUNE 1ST 2014 PAGE 1 (707) 226-9269
See & Do | Great Heights |
Tour bus after tour bus pull into the
Sonoma Canopy Tours parking lot off of Bohemian Highway to unload enthusiastic passengers. One by one they climb out and line up at a desk in the alcove of a wooden hut-like building gripping travel brochures and “things to do” magazines. Off to the side, restrooms labeled “last chance for the next 2.5 hours” sit a few yards away. Reservations are required for this forest zipline excursion, and behind the desk is receptionist Bailee Barr who has been expecting all who have shown up. Some have done this before—others are newbies. Once checked in, everyone is shuttled uphill in a covered pickup truck to the welcome center and zipline course. From here, guides familiarize everyone with their safety equipment, techniques and protocol before they soar a couple hundred feet in the air from one treetop to another at speeds of up to 25 mph and distances up to 800-feet. “It’s scary enough to be fun but not too scary to be enjoyable,” explains Bailee, as she checks people in. “It’s a good way to get outdoors and experience something new.” “It’s not often that you get to look down on redwoods,” said guide Moshe Zrihen, working with fellow guide Joey Ballard. Breathtaking, panoramic views of not only fog-laced redwoods near and far await on this exhilarating eco-educational adventure but also madrones with red berries and peeling bark, douglas firs and bay laurels. There are seven ziplines, two sky bridges, a ladder of wood steps spiraling around a tree and an 80-foot drop via rappel at the end of the course.
ZIPLINING
THROUGH THE
by Marcy Joyce
To get started, Moshe and Joey assist each person in the group with their helmets and seat and chest harnesses with metal clips, explaining that a rope at the end of the line slows you down to avoid crashing into the other tree. The friction of the rope itself helps stop you, said Moshe. Guides also give break signals as one approaches the end of the zipline. Moshe goes across on the first run after reminding everyone what to do after reaching the other tree. Joey makes conversation with each adventurer before sending them off. As a woman prepares to zip over the deep ravine, Joey asks her if she’s nervous. “I’m nervous,” she said. “I believe you,” Joey humors, as he calmly and gently instructs her on how to position herself and hold on. As she glides forward, the zipline sounds like a car backing up in reverse. To further put nervous first-timers at ease, Joey makes Tarzan and “Swiss family treehouse” references and later treats the group to a human beatbox performance. One woman commented on feeling a sense of vertigo at first, but also excitement and anticipation. First-timers start to get the hang of it, no pun intended, after two or three times. “This is what the birds see. This tree is moving a little bit. You can feel it,” said Beverly, a Rohnert Park resident who has ziplined with Sonoma Canopy Tours previously when she invited a group of 14 people for her fiancé’s 50th birthday. “And if you look over there,” Moshe points from atop a tree during the course, “you see the white tree of Gondor for Lord of the Rings fans. It’s a white tree with no brush on it. Over that ridge over there is the Bohemian Grove where the top .01 percent, the presidents, prime ministers, oil company owners, captains of industry meet and talk about where they want the world to go. Apparently every president since the 1920s. Some of us (guides) have seen helicopters drop people off. So that’s kind of cool.” To ensure maximum safety, guides initially undergo a rigorous 40 hours of training by a third party followed by a written test and ongoing monthly training. “Our guests appreciate that safety is top of mind,” said Marketing Director Debbie Klein. “For our liability and your safety, don’t touch the shiny stuff. The guides handle all of that. All you have to do is look around and enjoy.”
REDWOODS Sometimes people stop too soon and need to pull themselves to the ledge on the second tree using a hand-over-hand technique. “She’s a lightweight,” said one zipliner about another. “You should’ve had some In N’ Out before you came,” Moshe jokes. Sonoma Canopy Tours opened in the summer of 2010 as part of Alliance Redwood Conference Grounds, which has been providing environmental education programs to public and private schools since the 1980s. Klein explains that business manager Bruce Wohlert was inspired after ziplining on a full, sold-out canopy tour in Puerto Vallarta. “He said, ‘Well this is very popular and we have trees’,” Klein said. “And we’ve done very well,” she adds. During “outdoor education” programs, fifth and sixth graders learn, among other things, that coastal redwoods only grow in certain places in the world. Adults can likewise re-capture their childlike wonderment of experiencing nature as education on forest growth and the history of the area is similarly available to them. That said, tours are customizable; the guides ascertain how much information people want while on course.
What Sonoma Canopy Tours adventurers see as they traverse is the second growth after the 1906 earthquake, according to Klein. The previous growth was used to rebuild damaged structures in San Francisco, she said. Groups often make reservations for bachelor and wedding parties, retirement parties, milestone birthdays, corporate events and “just because.” For corporate weekday teambuilding events (32 people maximum), meeting areas and lunch are provided. Groups are taken up every 20 minutes so people don’t have to wait too long to take their turn. And then there are the “bucket listers.” Klein tells of Dorothea, a 92-year-old woman who ziplined at Sonoma Canopy Tours with two of her nieces who were in their 70s.
See & Do | Great Heights |
“The two nieces were scared to death, but Dorothea had the best time,” says Klein. “She was going to jump out of a plane the following year. This was a bit too tame for her.” Wine tasting enthusiasts take note: Sobriety is a requirement for this adventure. So plan to visit tasting rooms after your zipline adventure. It will give you something to talk about between pours. You can get your photo taken in mid-zip and helmet camera rentals are available for those wishing to capture the experience in a video and perhaps share with friends on Facebook. Price varies depending on the day of the week and age of the person. Those over 59 receive a senior rate. Hours of operation also vary depending on the season although tours run rain or shine.
For more information, visit www.sonomacanopytours.com or call 1-888-494-7868.
Happenings | Spring 2016 |
Winery Events
April
May
Sonoma Tastemakers Sonoma Creamery Saturday, March 26 1 to 3 p.m. Free
19th Annual Sonoma International Film Festival March 30 — April 4, All Day Sonoma 707-206-4480
Cheese Class with Sheana Davis The General’s Daughter May 8 1 to 2:30 p.m. www.sheanadavis.com
Pop Up Estate Dinner Friday, April 1 6:30 p.m. Reservations Required
Por La Luz de la Luna: A Mexican Ballet Sebastiani Theatre April 9 — April 10 Sonoma www.sonomadancestudio.com
Sonoma Tastemakers Valley Ford Cheese Company Saturday, April 30 1 to 3 p.m. Free 5th Ever Luxury Bacon Dinner May 6 & 7 6:30 p.m. Reservation Required Sonoma Tastemakers Haverton Hill Creamery Saturday, May 21 1 to 3 p.m. Free Fandango, Wine Club Appreciation Party Saturday, June 4 6:30 p.m. Reservations Required
Full Moon Tours Sonoma Canopy Tours April 21 — April 24 6 p.m. to 12 a.m. www.sonomacanopytours.com Thomas Ingmire: Contemporary Calligraphy Sonoma Valley Museum of Art March 19 — June 12 www.svma.org Friday Morning Farmers Market April 25—December 30 9 a.m. — 12:30 p.m. Depot Park, Sonoma
Sensual Salchata Dance Nights Flamingo Resort Hotel February 21—August 28 7 to 10 p.m. www.santarosasalsa.com Modern Twist: Japanese Bamboo Art Sonoma Valley Museum of Art March 19—June 12 www.svma.org Above the Wine Country Balloon Tours Year-round, weather dependent Sonoma Valley www.balloontours.com Cornerstone Sonoma 22 Gallery-style gardens, shops Year-round www.cornerstonesonoma.com
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Taste Sonoma
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