When someone brings up “The South,” it’s a safe bet they won’t mention Miami’s South Beach neighborhood.  It’s true that geographically speaking, Florida is the most Southern state in the Continental U.S. and Miami the most Southern metropolitan city. However South Beach is more likely to conjure up cultural associations with places like NYC or LA.  Yet, this is where you will find one of the country’s most successful new restaurants that has taken Southern cuisine to task. Yardbird.  Continue reading →

Learn how to make perfect, restaurant quality steaks at home. Restaurant chef secrets are revealed in this how-to segment that teaches you how to make the best steaks. Featuring Lobel’s Steaks of NYC and wine from Robert Mondavi of Napa Valley, enjoy an easy culinary creation for a gourmet meal at home.

Ingredients:
Steaks – Lobel’s American Wagyu Ribeye Steaks Recommended
Sea Salt
Fresh Pepper
Olive Oil
Wine – Robert Mondavi 2007 Cabernet Sauvignon Reserve Recommended

Step 1:
Preheat oven to 450 degrees.

Step 2:
Open a bottle of wine.

Step 3:
Let the steaks come to room temperature.

Step 4:
Lightly brush the steaks with olive oil on both sides.

Step 5:
Sprinkle steaks with sea salt and cover with fresh ground pepper.

Step 6:
Turn burner on high heat. Pre-heat dry pan for 2 minutes. Place steaks in pan.

Step 7:
Don’t flip-flop the steaks. With tongs, check to see if a crust is forming after a few minutes. If so, turn the steaks over once and repeat the process.

Step 8:
Place the pan containing the steaks into the oven. Enjoy more wine.

Step 9:
After two minutes, take the pan out of the oven. Check the steaks with a meat thermometer. Desired temperature for medium rare is 125 degrees F.

Step 10:
Take the steaks out of the pan. Let rest for 5 to 10 minutes so the juices settle before eating. Plate, garnish and and enjoy your steak.

About Lobel’s Steaks:
For five generations, the Lobels have been purveyors of fine meats dedicated to the highest standards of quality and personal service. These standards have made their butcher shop an institution in New York City, where the family’s Upper East Side store enjoys a devoted clientele comprised of celebrities, prominent business executives, and others who value the highest quality prime meats and attentive service. Learn more at: http://www.lobels.com

About Robert Mondavi Winery:
The Robert Mondavi Winery is recognized nationally and internationally as a leader in the wine industry. From the introduction of cold fermentation in stainless steel tanks and the use of French oak barrels in the late 1960’s, to collaboration with NASA using aerial imaging to understand the health and vigor of the vines in the 1990’s, the Robert Mondavi Winery has always been at the forefront of wine industry technology. Their innovations, such as gentle winemaking techniques to increase wine quality and natural farming to protect people and the environment, have led to fundamental changes in the industry’s approach to winegrowing. Learn more more at: http://www.robertmondavi.com/

As one of America’s most outstanding female chefs, Stephanie Izard knows how to inspire, captivate, and cook up a storm. The first woman to win on TV’s “Top Chef,” she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago specializing in nose-to-tail whole animal cooking. Continue reading →

Bordeaux style blends from Napa Valley have always been a favorite of mine. Whether it’s a left bank style (heavier on the Cabernet Sauvignon), a right bank style (heavier on the Merlot and Cab Franc) or somewhere in the middle, the concept of blending varietals together to make a more rounded, complex wine has been around for a long time. The French championed the style a couple centuries ago in Bordeaux—more out of necessity than preference, since their climate does not always yield ripe enough fruit. Thus blending was needed to smooth out the edges and soften the tannins. Napa’s trailblazer vintners were initially reticent to blend because they did not want to copy the French—nor did they need to. Thanks to its warm climate and consistently sunny days during most of the growing season, a lack of ripeness is rarely a problem in Napa. But the practice eventually took hold nonetheless. Joseph Phelps is considered by many to be the first winery in Napa Valley to practice the technique, back in the 1970’s. Their flagship wine “Insignia,” considered the first Bordeaux-style blend in Napa, remains one of my favorite wines.

 

Of course, many producers in Napa Valley still prefer to make 100% Cabernet Sauvignon and excel at it. Caymus Special Selection and Shafer Hillside Select are two of the most revered Napa cabs on the market, with international name recognition and cult-like status. Thanks in part to ideal vineyards plots, perfect soil and a long growing season—these producers can make world-class red wines that consist of 100% Cabernet, yet with decidedly soft, plush tannins and layers of complexity that might easily be mistaken for a blend. While most Napa wineries tend to concentrate and excel at one or the other, a few excel at both.

 

Cliff Lede

Located in the Stag’s Leap district of Napa Valley, Cliff Lede Vineyards is one of these producers that has mastered both. They make blends—namely their “Claret” and “High Fidelity” labels. And they make Cabernet—though depending on the label and the vintage it could be anywhere from 85% to 100% Cabernet, give or take a few percentage points. All of their wines, even their Sauvignon Blanc, are extraordinary in my opinion. Before I delve more into their wines, let’s take a quick look at the winery itself and it’s rather short, yet successful history in Napa Valley.

 

 

Cliff Lede Vineyards was established in 2002 by Canadian born Bordeaux enthusiast, Cliff Lede, following the acquisition of a sixty acre estate in the Stags Leap District of Napa Valley. With a focus on producing wines from estate vineyards, Lede tapped David Abreu, considered the best viticulturist in Napa Valley, to replant the vineyards. Lede decided to name each vineyard block after some of his favorite rock songs and albums—from “My Generation” to “Dark Side of the Moon,” creating what is known today as the Cliff Lede Vineyards “Rock Blocks.” In 2005, a state of the art, 25,000 square foot winery and cave system was etched into a hillside overlooking the estate vineyards. Winemaker Christopher Tynan crafts Cabernet Sauvignon and Sauvignon Blanc, with the flagship, Poetry Cabernet Sauvignon, sourced from the steep eastern hillside portion of the estate.

 

Stag’s Leap District

Ok, so what makes these wines special? After all, Napa Valley is home to a lot of great producers. For me, it’s the balance, complexity and polish of their wines. And while winemaker Christopher Tynan deserves a lot of credit, even he would probably agree that the vineyard plots Cliff Lede lays claim to in the Stag’s Leap District play a major role in the final product.  There are 16 AVAs in total in Napa Valley and each one has different characteristics. Yet, while the differentiating characteristics of these AVAs can be debated, it is hard to argue against the notion that Stag’s Leap District Cabernets have distinctively softer, silkier tannins than their neighboring AVAs. This is what SLD Cabernets are known for. Power and elegance.

 

Situated in southeastern Napa Valley, along the Silverado Trail, about five miles north of the city of Napa, the Stags Leap District is only about a mile wide and three miles in length. This makes it is one of the smallest AVAs in Napa Valley. And given its southern location in Napa Valley, it is also one of the cooler AVAs, resulting in a more subdued style of Cabernet Sauvignon.

 

Micro climate

Often referred to as a “valley within a valley,” the district is bounded on the east by the towering Stags Leap Palisades, to the west by the rolling hills and Napa River, to the north by the Yountville Cross Road, and to the south by low-lying flatlands. These landscape features lend the district its clear physical identity while a unique set of topographical characteristics make it ideal climate for growing Cabernet.

 

Says the Stag’s Leap District Winegrowers Association, “The rock facades of the palisades reflect the heat of the sun onto the vineyards below, causing temperatures to rise more quickly than in neighboring vineyards. As afternoon draws to a close, the hills funnel the cool, marine air flowing north from the San Pablo Bay through the Stags Leap District corridor. The cooling effect of this breeze, coupled with nighttime air drainage off the mountains and hills, means lower nighttime temperatures. This allows the grapes to achieve an excellent balance of acid and sugar and also minimizes the threat of frost. The end result is a longer growing season of warm days and cool nights—perfect for late-maturing varietals such as Cabernet.”

 

Cliff Lede currently produces a total of 10 Cabernet and Bordeaux-style blends. While all of them are muscular enough to stand up to a steak or lamb chops in the heart of winter they are also very elegant wines that can be enjoyed anytime of year with a wide array of cuisines. Below are my notes for the three wines I tried.

 

2017 Cliff Lede Cabernet Sauvignon, Stag’s Leap District

The fruit for this Cabernet (88% Cabernet Sauvignon,5% Merlot, 4% Petit Verdot, 3% Cabernet Franc) was sourced from the hillside terraces of Cliff Lede’s Poetry Vineyard, Twin Peaks Vineyard estate which surrounds the winery, and a few neighboring vineyards in the Stags Leap District. The wine is composed of small lots from their best blocks, representing a diverse range of carefully selected clones and rootstocks. This wine is also rich in soil diversity ranging from Poetry’s volcanic origins, to the ancient riverbed alluvial soils of Twin Peaks, further contributing to the wine’s complexity. Great wines are indeed “made in the vineyard.”

 

 

The 2017 Stags Leap Cabernet has vibrant aromas of crushed flowers and dark fruits (blackberry, dark cherries) intertwined with chocolate, spice box and cassis. The wine has tremendous depth and layers of flavors that build into a long opulent finish that is framed with great minerality and loamy soil that personifies the SLD terrior.

 

 

2017 Dancing Heart Cabernet Sauvignon, Stag’s Leap District (Rockpile Vineyard)

89% Cabernet Sauvignon, 7% Petit Verdot, 3% Merlot, and 1% Malbec. The fruit for this one is sourced from Lede’s Poetry and Twin Peaks Vineyards. The Cabernet Sauvignon is planted in shallow volcanic soil and farmed to low yields, resulting in good structure with plush tannins and tremendous concentration.

 

This wine announces itself a bit more on the nose than the Stag’s Leap Cabernet, wafting with a bouquet of dark berry fruits, lavender and cocoa. Wonderfully complex with minerals and slate/graphite on the finish.

 

2017 Poetry Cabernet Sauvignon, Stag’s Leap District

 

The Poetry Vineyard, carved into a steep west-facing hillside, reaches from the highest elevations of the Stags Leap District appellation to the valley floor. This vineyard, designed by David Abreu specifically for Cabernet, draws its uniqueness from shallow, volcanic soils atop fractured shale. Due to the stressful nature of the site, planted with high vine density and farmed to very low yields, the vines develop slowly and produce small flavorful berries.

 

A blend of 88% Cabernet Sauvignon, 7% Cabernet Franc, 1% Merlot, and 4% Petit Verdot the bouquet on this one is loaded with black currants, crushed flowers, stone and cherry liquor. On the palate it has a complex medley of spices, tobacco, licorice, currant, dark cherries and even hoisin. The long finish includes cigar, dried cherries and warm slate.

 

“Thanksgiving wines” has become an annual piece for me. I enjoy coming up with a list of food friendly wines that pair nicely with turkey and gravy and stuffing and sweet potatoes and green bean casserole (insert traditional sides) because, quite frankly, not many do. My general rule is, don’t overthink it…and stick to white wines.

 

What do I mean by don’t overthink it? When you have family and friends over (though this year may be different) and you are in charge of the wines it’s perfectly normal to want to offer some different choices, including something that may not be on your guest’s radar. Albarino or Riesling for example. But do these wines really match well with turkey? Not in my book. Sometimes the obvious choice is the best. Who’s buried in Grant’s tomb? Not Stonewall Jackson.

 

So what is the obvious choice? I always favor American Chardonnay. Why? Well, first off, because it’s American. This is our holiday after all. Yet ironically, it pairs nicely with Thanksgiving cuisine. Why do I say ironically? Because I don’t think Chardonnay pairs all that well with much. And yet it pairs well with a meal that doesn’t pair well with much. Go figure. But there are other reliable choices other than Chardonnay. Plenty in fact. Here is is my 2020 lineup:

 

Gary Farrell “Ritchie Vineyard” Chardonnay 2017 ($60)

Simply put, this is one of the best chardonnays I have tried in a long time. And being 2020, of course I tried it on a virtual wine tasting session via zoom call. A wine writer on the call made what I thought was a very astute comment about this wine, saying that it had a “lean mid-palate.” But he meant it in a complimentary way. And I knew right away what he meant. In addition to the wonderful stone fruits, lemon curd and limestone minerality that this wines exhibits, the lean mid-palate creates a sense of even-flow and gracefulness that allows the fruit to fully shine as the wine slowly unleashes all its splendor right up through the long finish.  This is a wine you can certainly enjoy on its own but it is a food wine through and through.  It’s California fruit meets Burgundian acidity and minerality. It’s opulent yet practices restraint. It’s a Chardonnay that people who aren’t particularly fond of Chardonnay will still like.

 

Ram’s Gate “Hyde Vineyard” Chardonnay 2018 ($70)

Usually when I think of famous vineyards in Napa and Sonoma I think of vineyards planted for Cabernet. There are many. But Chardonnay has a few too. And the Hyde Vineyard in Carneros—who’s soils its namesake Hyde family has been working since the late ’70s—is one of them. The cool Carneros winds here lead to slow and steady ripening allowing for complex and exquisite flavor development, with more of a Burgundian framework. The Ram’s Gate Hyde Vineyard Chardonnay is no exception.

A medley of the two clones—Robert Young and Musqué—produce a mineral-driven, austerely elegant chardonnay (similar to the Gary Farrell Ritchie Vineyard Chardonnay in this sense) with white peach, apricot and lemon zest. Partial malolactic gives lovely texture in the mid-palate while the chalky soils drive saline and minerals on the finish.

Says winemaker Joe Nielson, “Hyde Vineyard is one of those cherished places in California where heritage, hard work and terroir come together to produce a wine that has incredible depth, richness and precision—hallmarks of not just a complex wine, but a delicious addition to your favorite meals.”

 

Gamble Sauvignon Blanc Napa Valley 2019 ($28)

Sauvignon Blanc, sometimes to people’s surprise, actually thrives in Napa Valley (the chardonnay on the tasting list at a Napa Valley winery is likely from Carneros or Sonoma and not from their actual estate). Yet for a long time, it played the role of warm up wine—a palate cleanser or amuse bouche—before the featured wines. Not anymore. Across the board, vintners are no longer making Sauvignon Blanc for a little extra cash flow. They are investing it in big time—from farming, to specific clones, to barrels and concrete eggs.

 

One such producer is Gamble Family Vineyards. While their “Heart Block” is a benchmark for Napa Valley Sauvignon block (and commands a $95 price tag) their regular Sauvignon Blanc at a more palatable $28 is a wonderful wine, composed of four distinct Sauvignon Blanc clones:, Sauvignon Musque and 530, which originate from the Loire region, and Preston and 316, which originate from Bordeaux.

 

Truchard Vineyards Roussanne 2018 ($28)

This white varietal has been traditionally associated with the Northern Rhône, where it is blended with Marsanne to make white Hermitage wines. Like a lot of varietals that originated in France, it can also thrive in California, provided the right soils and microclimates are present. Carneros has exactly this, with cool (enough) temps, volcanic rock and ash soils and gently sloping vineyards—like it’s Northern Rhône brethren.

 

Floral aromas of pineapple, honeysuckle, and jasmine, with highlights of brioche and vanilla. The mouth is crisp, with clean flavors of fresh pear, honeydew melon, and lychee. Bright acidity provides a lengthy finish of citrus, mineral, and spice.

 

Robert Sinskey Pinot Blanc Los Carneros 2016 ($92 1.5 L Magnum)

 

 

This one might seem like a bit of a wild card. And yes, it’s only available in 1.5L Magnum format (and .375L split) but that shouldn’t be a problem for a Thanksgiving feast. I say wildcard, because at first glance a Pinot Blanc may seem a bit light for your average Thanksgiving meal. On the contrary, Pinot Blancs from California tend to be a bit “bigger” than those from Alsace or Italy. And not everyone’s turkey lunch or dinner is dominated by heavy gravy and buttery mashed potatoes. If your Thanksgiving meal is on the lighter side, this could be a perfect match.

 

Truthfully, when it comes to white wine, Robert Sinskey is more known for their “Abraxas” white blend, which includes Pinot Blanc but also Riesling, Pinot Gris and Gewurtz. I like the straight Pinot Blanc more though. It has been one of my favorite white wines from the sunshine state since I first tried it about 15 years ago.

 

The bouquet on this wine never disappoints. Aromas of fresh cut flowers, honeydew melon and even a little allspice jump out of the glass. Stone fruits (peach and apricot) and Meyer lemon are joined with white pepper and crème brule on the long finish—framed by great minerality.

 

 

 

 

Looking to throw a derby party with mint juleps that people will actually remember? We have simple advice–go big or go home. Don’t buy any old whiskey, don’t cut corners on the ingredients and don’t serve Kentucky’s favorite cocktail in solo cups. These tweaks to your usual routine will have your guests looking forward to next year’s shindig.

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How do you make a million dollars in the wine business? You start with five million. That’s an old saying in the wine business—and probably a dozen other businesses that people dream of making a living in (the restaurant and hospitality businesses to name a couple). Continue reading →

Looking for some of the most amazing gifts for luxury spirit lovers? Here are some of our favorites luxury spirits for 2019: Continue reading →

It’s easy to crave simple and refreshing white wines in the summertime as the mercury rises. In fact, I am all about crisp, clean and refreshing wines this time of year—especially as a cocktail or apéritif before dinner. There is nothing like that $15 bottle of Sancerre that you discover at your local wine shop and stockpile, by the case, for the rest of the summer. But then there are times when you want something a little more complex Continue reading →

Boston’s restaurant scene gets a bad rap: blame the small-town vibe or the Puritanical history. In fact, the city is crawling with top-notch restaurants. Continue reading →

Nantucket is believed to mean “far away island” in the language of the Wampanoag Native Americans and that is just what it is to most – a unique and beautiful vacation destination. While the island is, indeed, revered for it’s breathtaking beach vistas and rich American history, Nantucket is also home to a number of notable eateries and bars. Continue reading →

Cucumbers are a summer staple for their refreshing flavor, high water content and hydrating capabilities. Of course, salads and fresh summer vegetable plates are not the only place you will find them. The cucumber is a classic cocktail compliment (and garnish), particularly for gin. Continue reading →

In his seminal tome “No Reservations”, the late author-celeb Anthony Bourdain revealed his passion for fresh oysters. Make that incredibly fresh oysters, straight from the ocean. Continue reading →

Pursuitist was lucky enough to snag James Beard Award-winning chef Michael Mina, owner of restaurants like BOURBON Steak, Michael Mina, PABU and Stripsteak, for a quick chat surrounding the 10th-anniversary celebrations for his BOURBON Steak, DC at the landmark Four Seasons Hotel, Washington, DC Continue reading →

Although the temperature is still in the 40’s in some cities, the 2019 baseball season is in full swing. It’s impossible to predict what will happen over the course of a 162-game season—that’s already evident, with the reigning World Series Champion Red Sox team having trouble finding a victory while the seemingly hapless (on paper) Baltimore Orioles have managed a winning record in the first week of play. They are forecast to win 58 games. Continue reading →

It will likely never have the allure—or tourist traffic—of Tuscany or Piedmont. But Sicily’s reputation as a rising star among Italian wine regions cannot be denied. Continue reading →

To those who have lived and worked in Southern or Northern California, and traveled by car to or from San Francisco, Los Angeles or San Diego, there is a stretch of coastline halfway between Los Angeles and San Francisco called the Central Coast. Continue reading →

Much like its still wine cousin (rose),  sparkling rose and rose Champagne strike a soft and delectable balance between sweet, dry and earthiness that sets it apart. And of course the color only adds to the allure—especially on a certain day in Mid-February when the red and pink color spectrum reigns supreme. 

Here are five rose sparklers I love this Valentines Day:

Roederer Estate Brut Rose, NV—$28

This 56% Pinot Noir, 44% Chardonnay blend, produced by the renowned French Champagne house Louis Roederer but in California (Anderson Valley), has been a favorite value wine of mine for years. In fact, I actually used to sell it when I briefly worked for a wine distributor many moons ago. It was so popular it had to be allocated, or bundled with the higher-end offerings that Roederer produced—a little trick that distributors and suppliers (in this case Maisons Marques and Domains) like to use when they know they have a winner. Mouth filling, elegant and sweet—but not too sweet—this festive sparkler has a beautiful red hue and comes in at a great price point considering the producer (Louis Roederer also produces Cristal).

Schramsberg Brut Rosé, 2017—$45

Another great value from Northern California, driven by bright, flavorful Pinot Noir grown in Carneros, Anderson Valley, and the Sonoma and Marin coastal areas (a few small lots of Pinot Noir are fermented in contact with their skins to add depth and subtle color to this unique sparkling wine). Aromas of strawberry and orange peel dominate the nose while grapefruit, darker berries and a little toast lead to good structure on the palette. This versatile sparkling wine has a bright, clean finish and can be enjoyed any time of year with a variety of foods.

Nicolas Feuillatte Brut Rosé—$45

Blended with 90% red grapes (45% pinot noir /45% meunier) and 10% chardonnay, this sparkler is on the sweeter side for a Brut yet very well balanced. Think strawberries and cream; this light, salmon colored rose is perfect with desert—or as desert.

Frank Family Brut Rose, 2016—$55

Frank Family quietly has four sparkling wines offerings. And while it may not be a core competency I think it’s a testament to the diversity and willingness to experiment with new ideas that is prevalent in Napa and Sonoma today.  While all four of their sparkling wines—Blanc de Blancs, Rose, Rouge and the Lady Edythe Reserve Brut—are all delicious, the Brut Rose is my favorite.  Made in the traditional French method where the secondary fermentation occurs in the bottle, the wine then rests on the spent yeast cells for two and a half years before disgorgement. The 2014 Brut Rosé is lively yet balanced, with alluring flavors of strawberry and orange creamsicle and framed with just enough toasty oak notes. Side note: Frank Family has been recognized in national publications for leading the effort of “grower-champagnes” in the United States—Marylin Monroe used visit the winery from time to time to get her fill of bubbles.

Veuve Clicquot Brut Rosé—$60

Madame Clicquot created the first blended Rosé in 1818 by adding some red wine to Yellow Label champagne. The result was Veuve Clicquot Rosé, a fruity and full-bodied expression of the Veuve Clicquot style. If you love their yellow label it’s time to try the Rosé. Made using 50 to 60 different crus, the cuvee is based on Brut Yellow Label’s traditional blend, 44-48% Pinot Noir, 13-1 % Meunier, 25-29 % Chardonnay. This wine has classic Rosé Champagne aromas of ripe strawberries integrated with more vibrant notes of grapefruit and lemon singer. Perfectly quaffable with desert it is also a great wine to have as a cocktail or aperitif before dinner.

Imbibe With a “Serendipity” At Ritz Paris’ Timeless Watering Hole Where Ernest Hemingway Used to Pass Time

After a renovation that took four years and cost $400 million, the Ritz Paris has recently reopened its doors — which also means that the hotel’s famous Bar Hemingway is open for business again as well. Continue reading →

Iconic. Legendary. Exceptional. Join Pursuitist on our video journey as we take you inside Cognac, France, with Hennessy. Continue reading →

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What do you get a dad that has everything? How about a bourbon that not only tastes great and is made with impeccable craftsmanship, but also has a great father-son-grandson legacy behind it? Continue reading →

The 38th Auction Napa Valley took place this weekend (May 30 – June 2), raising more than $13.6 million for charity. Here are some of the highlights and big ticket items that sold according to Napa Valley Vinters—who have hosted the event since 1981. Continue reading →

Top 10 Wines To Give (And To Keep)

Move over, vodka , rum, and beer.  Wine is now the world’s number-one most popular alcoholic beverage.  But things get complicated when it comes to choosing what type of wine to drink, gift, or store in cellars to enjoy in a few years. Continue reading →

The champagne cocktail is a classic libation to ring in the new year. It also works wonderfully at holiday parties with its festive hue. AJ Rathbun, GoodLife Report’s resident mixologist and author of Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers has provided us with some interesting ways to jazz up your champagne toast.
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