By Rachel Thralls

Hosting a holiday party this season? I have some tips and tricks for hosting fabulous holiday parties all incorporating great wine ideas. The holiday season is the perfect time to expose your family and friends to new wines from Sonoma County! 

White Elephant Wine Dinner Party 

Instead of doing a traditional white elephant gift exchange with the usual silly stuff nobody needs, why not do a white elephant wine gift exchange. I recommend having a budget between $25-$40 and tell everyone to bring a bottle of their favorite Sonoma County wine. Have fun running a traditional white elephant exchange and let people steal away those bottles of wine. Two wines that everyone will love are Inman Family Endless Crush Rosé of Pinot Noir and the Rodney Strong Vineyards Red Blend. Both wines are smooth, easy to drink, pair wonderfully with a variety of foods and fan favorites of those visiting Sonoma County. For this fun themed holiday party, I recommend a potluck and asking everyone to bring an appetizer or fun finger food.  

Wine & Food Pairing Station Party 

Everyone loves appetizers and small bites which are perfectly sized dishes to host with, especially when you have a larger crowd. Your guests can spend more quality time mingling and visiting with friends while trying different bites of flavorful foods and sipping wine. The key to larger dinner parties is crowd control. Set up individual tasting stations around your house with a dish and a select wine. Choose a variety of sweet, savory and healthy bites so there will be something for everyone which also lends itself to a broad variety of wines to pair.  

For a wine and food pairing party, it’s important to have a myriad selection of wines to go with the various food flavors. Stock up on a variety of popular, food friendly wines from Sonoma County such as Iron Horse Winery Classic Vintage Brut to pair with the cheese station; the Bricoleur Vineyards Kick Ranch Sauvignon Blanc to pair with vegetables and hummus dips as well as small salads; the Gary Farrell Russian River Chardonnay to pair with bite size quiche, deviled eggs and grilled chicken skewers; and the Nalle Winery Dry Creek Valley Classic Zinfandel or Dutton Estate Cherry Ridge Vineyard Syrah to pair with a pizza station. 

Not sure how much wine to have on hand? Depending on the size of your party, prepare for over a half-bottle per person. 20 people? Make sure and have 12 bottles on hand. 40 people? At least 2-3 cases of wine, 12 bottles per case. 

Holiday Pigs & Pinot Dinner Party 

Arguably, one of the best pairings out there is a pork dish with a delicious Pinot Noir. This holiday season, do something different and host a Pigs & Pinot Noir dinner party. You can choose from a variety of pork dishes including a roasted pork loin, grilled pork tenderloin, slow cooker mini pork sliders, stuffed pork loin, porchetta, or honey glazed pork chops. I recommend having 3 to 5 different Pinot Noir’s to choose from, all from different AVA’s in Sonoma County.  

A few favorites for a holiday dinner party: 

West Sonoma Coast: Peay Vineyards Pomarium Estate Pinot Noir, West Sonoma Coast 

Russian River Valley: MacRostie Winery Russian River Pinot Noir 

Green Valley: Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir 

Petaluma Gap: Trombetta Wines Gap’s Crown Vineyard Pinot Noir 

Holiday Cookie Exchange Wine Party  

What are the holidays without cookies? There’s nothing quite like a holiday cookie exchange party, but why not make it about wine too?! Invite your guests to bring a plate of their favorite holiday cookies, enough to nibble on at the party and for guests to take home too. As the host, provide the wine for guests to sip on as they try the cookies.  

Here are some favorite holiday cookie and wine pairings: 

Chocolate chip cookies paired with Merlot 

Sugar Cookies paired with Sonoma County sparkling wine or a Late Harvest Semillon  

Spicy Ginger Bread cookies paired with Riesling or Gewürztraminer 

Shortbread cookies with Chardonnay 

Peanut Butter cookies with a vintage Port wine 

By Rachel Thralls

Happy Cabernet Franc Day! Cabernet Franc, often overshadowed by its more famous sibling Cabernet Sauvignon, deserves its own spotlight for the unique character and charm it brings to the glass. This grape variety traces its roots back to the Bordeaux region of France, where it has been cultivated for centuries. While often used in blends, Cabernet Franc has increasingly gained recognition as a standout single-varietal wine, showcasing its ability to stand tall on its own.

Fun and fast facts:

Cabernet Franc is believed to have been established in the Libournais region of southwest France sometime in the 17th century, when Cardinal Richelieu transported cuttings of the vine to the Loire Valley.

Cabernet Franc is a parent to Cabernet Sauvignon. The crossing occurred sometime during the middle 1600’s around Bordeaux, France. It is also the parent grape of Merlot and Carménère.

Cabernet Franc remains very popular in Bordeaux, particularly on the Right Bank where it produces some of the world’s most age-worthy wines. It has a second home in the Loire Valley, where it produces lighter styles thanks to the cool climate. Outside of France you’ll find fuller bodied, premium examples in Tuscany, California, and Chile.

The herbaceous character in Cabernet Franc is caused by a group of aroma compounds called methoxypyrazines or “pyrazines” for short.

Cabernet Franc has a spectrum of flavors ranging from red and black fruits to hints of green bell pepper, cured meats, graphite, tobacco and violet. The wine’s medium to full body, balanced acidity, and refined tannins contribute to its overall finesse.

Favorite Cabernet Franc food pairings:

Herb-roasted chicken

Herb-crusted rack of lamb

Eggplant Parmigiana

Cheese pairings: Goat, feta, Camembert

A few favorite Sonoma County Cabernet Franc’s to celebrate with:

Medlock Ames Stonebreak Cabernet Franc

Ledson Cabernet Franc

St. Francis Cabernet Franc

By Rachel Thralls

We are all enjoying the cooler, crisp air here in Sonoma County during this beautiful fall season. One of the things I love most about this season is creating comforting and warm roasted dishes that are easy to make, taste delicious and can even use up some of that leftover Thanksgiving turkey! This stuffed acorn squash bowl recipe is not only beautiful to serve, it’s packed with healthy ingredients and pairs well with a variety of Sonoma County wines! Enjoy throughout the holiday weekend using up that leftover turkey or make for an easy week night dinner this fall.  

Sonoma County wines to pair and enjoy: 

Cartograph’s Gould Family Vineyard Riesling 

Peay Vineyards Estate Chardonnay

​Rafanelli Winery & Vineyards Zinfandel

Stuffed Acorn Squash Bowls 

Serves 4 

Ingredients: 

2 acorn squash 

1 teaspoon olive or avocado oil  

Salt/pepper 

1 cup cooked wild rice 

½ onion, chopped 

2 stalks celery, chopped 

2 cups cremini mushrooms, thinly sliced 

1 tablespoon oregano 

1 lb leftover Thanksgiving turkey meat (chopped or shredded) OR cooked ground turkey meat 

3 cups baby spinach 

¼ lemon, juiced 

Salt/pepper to taste 

Fresh parsley to garnish 

Directions: 

1. Preheat the oven to 425ºF. Cut the acorn squash in half across. Drizzle the oil and sprinkle salt/pepper on the squash. Place cut side down on a baking sheet lined with parchment paper. Bake for 20 to 30 minutes, or until tender when pierced with a fork.

2. 2. In a pan, over medium heat, add the onion and celery and cook for 4 to 5 minutes, then add the oregano and mushrooms, cook for 4 to 5 minutes. Add the leftover Thanksgiving turkey and spinach and stir until turkey has warmed through and spinach has wilted.

4. Remove the pan from the heat and add the wild rice to the pan along with the lemon juice and salt and pepper to taste. Mix all the ingredients well. 

5. Spoon the turkey mixture into the baked squash and garnish with parsley. Enjoy!

Recipe Notes: 

Vegan & Vegetarian: Use lentils or black beans instead of turkey meat. 

Save Time: Roast acorn squash ahead of time and warm it at the time of meal. 

Leftovers: Store covered in the fridge up to 3 days. Reheat in the oven, toaster oven or slow cooker. 

Extra Protein and Healthy Fat: Top with a fried or poached egg. 

Waste Not, Want Not: Set aside the seeds from the acorn squash. Rinse them and spread them across a tea towel to dry. Roast in the oven for a delicious snack! 

By Rachel Thralls

Happy National Zinfandel Day! Zinfandel is a versatile red grape variety that has a rich and intriguing history. While its origins were long debated, it has been established that Zinfandel has deep roots in Croatia, where it is known as Crljenak Kaštelanski. The grape made its way to the United States in the 19th century, particularly to California, where it flourished and gained immense popularity. 

Zinfandel is celebrated for its bold and robust characteristics. It typically showcases flavors of dark berries, like blackberry and raspberry, often accompanied by spicy notes such as black pepper and cloves. The varietal is known for its diverse range of styles, from the jammy and fruit-forward to the more complex and nuanced, depending on the region and winemaking techniques employed. 

Sonoma County Zinfandel begins with the legacy of the vines. With a history dating back to the 19th century, these gnarled and resilient vines have weathered the test of time, surviving both droughts and the ever-changing landscape of winemaking. The combination of warm days and cool nights, thanks to our county’s diverse microclimates, imparts a unique character to the grapes, setting the stage for the creation of exceptional Zinfandel wines. 

Sonoma County’s geography is a patchwork of microclimates, each contributing its own nuance to Zinfandel. From the fog-kissed Russian River Valley to the sun-drenched Dry Creek Valley, the diverse terroir shapes the grapes in distinct ways. The Zinfandel from the cooler regions tends to showcase bright acidity and red fruit flavors, while those from the warmer areas boast bold, jammy characteristics. This diversity allows winemakers to craft a spectrum of Zinfandel styles. 

Fun & Fast Facts About Zinfandel: 

Zinfandel has been touted as “America’s grape,” but it actually comes from Croatia and was likely brought to the USA in the early 1800’s. 

The Italian name for the grape, Primitivo, comes from the Latin word “primativus” and the old Italian word “primaticcio,” both mean “early ripener” or “first to ripen.” 

Zinfandel berries are thin skinned, but they are also quite small, which means less skin-to-juice ratio and therefore potentially higher tannins. 

About 8%, a little more than 4,600 acres of Sonoma County vineyards are planted to Zinfandel. 

Our Favorite Zinfandel Food Pairings: 

Barbecue, barbecue, barbecue! Try ribs, brisket, spicy sausages, grilled chicken, roast lamb, pulled pork, bacon-wrapped tenderloin, game meats, and burgers 

Thanksgiving turkey! 

Meat-topped pizzas 

Veggies too! Caramelized onion, fire roasted red peppers or tomatoes, grilled eggplant, mushrooms, olives, zucchini and more. 

Looking to Celebrate Today with a Sonoma County Zinfandel? Try One of Our Favorites from the Following Wineries:  

Nalle Winery Zinfandel

Rafanelli Winery Zinfandel

Martinelli Winery Zinfandel 

Photo by Dry Creek Vineyard

By Rachel Thralls

Thanksgiving is nearly here and is the one day of the year when wine is most likely to appear on American dinner tables. Think it’s impossible to pair wine with all of those turkey day flavors? Believe it or not, it’s more than possible. Turkey is one of the most versatile of meats when it comes to wine. The white meat is light enough to handle white wines, yet flavorful enough to handle lighter more delicate reds, while the dark meat can stand up to bolder reds. While pairing wine with the variety of flavors and textures can be tricky, there are certain wines that pair well with your holiday turkey, sides and pies. After all, your family’s traditional dishes deserve some fabulous wine served alongside.  

Start with Sparkling Bubbles and Toast the Holiday! 

Thanksgiving is all about being thankful for what we have in our lives. Why not celebrate what we are thankful for with bubbles? Choosing sparkling wine for the holidays doesn’t have to break the bank either. There are many sparkling wines from Sonoma County with an elegant, feminine flair, perfect for toasting the holidays. It’s always fun to celebrate with the most prestigious of all bubbles, a sparkling wine made in the traditional Champagne method, also called Méthode Champenoise. Sparkling wines from Iron Horse Vineyards & Winery, Amista Vineyards or Inman Family Wines in Sonoma all make sparkling wines in this traditional way and are fruity, refreshing with a vibrant and petulant finish! 

Enjoy Classic, All American Pairings at Your Thanksgiving Table 

Rosé wine is a classic match to pair with traditional Thanksgiving dishes. Not only is rosé a good match for the flavors of turkey day dishes because of the acidity, they are light and refreshing, and typically low in alcohol, making it a smart wine to drink if you tend to eat your Thanksgiving meal earlier in the day. After all, you want to stay awake for your turkey sandwich at the end of the day while watching football! 

There are many wonderful rosé wines to pair with a variety of Thanksgiving dishes from Sonoma County. A few you might not have tried yet are the Lasseter Family Winery Enjoué, and Land of Promise Wines Rosé. The grapes for these rosés are harvested at a lower brix (sugar level) to ensure it is a light wine that pairs well with food, especially all of the different flavors found at the Thanksgiving table. They are crisp, delicate, and elegant with a lengthy bright finish.  

For the white wine lovers at your gathering, Chardonnay is always a great choice for those who prefer a traditional white wine as it’s a versatile wine that can complement a variety of dishes typically served on this holiday. Consider your food pairing when choosing an oaked or unoaked Chardonnay. Oaked Chardonnays can work well with richer dishes like turkey with gravy or creamy mashed potatoes, while unoaked versions can pair nicely with lighter fare like roasted vegetables or turkey breast. Look for a Chardonnay that strikes a balance between the fruitiness of the wine and its acidity. This balance easily lends itself to pair with both lighter and richer Thanksgiving dishes. A few of my favorite Sonoma County Chardonnay’s that pair nicely with this traditional holiday dinner are from Sangiacomo Family Wines, Ramey Wine Cellars, and Lynmar Estates. 

Pinot Noir is an extremely versatile wine and known for its ability to complement a variety of flavors, making it an ideal choice for a meal that features diverse dishes like roasted turkey, cranberry sauce, stuffing, and various sides. Sonoma County Pinot Noirs tend to exhibit subtle earthy or herbal notes, which can complement the flavors of roasted vegetables, herbs, and savory sides. Also, Pinot Noir generally has softer tannins compared to other red wines, ensuring a smoother and more approachable wine. It won’t overpower the food but will enhance the overall dining experience. Look for a Peay Vineyards West Sonoma Coast Pinot Noir, the Cartograph Estate Pinot Noir from Russian River Valley or Dutton-Goldfield’s Emerald Ridge Pinot Noir. Also look for older vintages of Pinot Noir, as the age on the wine compliments holiday dishes as well.  

For a bolder red wine, check out Medlock Ames Cabernet Franc. This wine will especially pair well with your dark turkey meat and cranberry sauce. This Cabernet Franc shows a vibrant red fruit character with underlying dark fruit tones, cocoa and spice.  

End on a Sweet Note 

What pairs with traditional thanksgiving desserts like pumpkin or pecan pie? The basic idea is to choose a wine that is as sweet or sweeter than the dessert itself. Otherwise, even a very good wine will come off as bitter or ‘sour’ by comparison. The exception to the rule seems to be sparkling wine, which pair beautifully with chocolate and most other sweet desserts. For that pumpkin or pecan pie pairing, try a late harvest wine made from white grapes such as Kokomo’s Late Harvest Muscat. 

By Rachel Thralls

Happy National Pasta Day! The fall cooking season is in full swing so what better way to celebrate this pasta day than with a pumpkin gnocchi dish. This recipe is delicious and festive and can also be combined with more proteins and veggies to make a variety of fall harvest bowls. Since this dish is both sweet and savory, you can really go many different ways when it comes to wine pairings. Winter squashes such as pumpkin and butternut squash in particular comes in a lot of guises but is fundamentally sweet, especially when you roast it. The crispy prosciutto and sage add that salty, crunchy savory flare that makes this recipe awaken all of your taste buds.

A few of my favorite wine pairings for this dish, including a Marin County vineyard wine (Devil’s Gulch!) are below:

Sangiacomo Wines Sonoma Coast Chardonnay

Dutton-Goldfield Devil’s Gulch Vineyard Gewürztraminer

Dry Creek Vineyard’s Chenin Blanc

Pumpkin Gnocchi with Crispy Prosciutto & Sage

Serves 4

Recipe by Rachel Thralls

Ingredients:

1 lb potato gnocchi

4 ounces prosciutto, torn into pieces

2 teaspoons extra virgin olive oil

¼ cup fresh sage leaves

¼ cup shallot, peeled, finely sliced

1 cup pureed pumpkin

1 cup chicken stock

1/3 cup Parmigiano Reggiano, grated

1 tablespoon fresh thyme, sprinkled over the top

Sea Salt & Black Pepper (to taste)

Extra Parmigiano Reggiano to top

Directions:

1. Cook the gnocchi according to the package directions and set aside.
2. Heat a pan to medium and add prosciutto pieces, cooking until crispy. Set aside.
3. Heat the oil in the pan. Add the sage and fry for about one minute or until crisps up. Take the sage out of the pan and set it aside.
4. In the same pan, add the shallot and cook for two to three minutes until soft. Add the pumpkin purée and broth. Mix well and season with salt and pepper. Cook for a few minutes to combine and slightly thicken.
5. Add the gnocchi to the pan along with the parmesan. Mix and cook over low heat for another five minutes to thicken.
6. Transfer to a serving plate. Top with more parmesan cheese, crispy prosciutto and sage. Enjoy!

Recipe Notes:

Leftovers: Refrigerate in an airtight container for up to three days

Serving Size: One serving is equal to approximately 1 ½ cups

More Protein: Add Italian sausage pieces or crumbles, grilled chicken

Make a harvest bowl: Add to a bowl with your favorite grilled protein and roasted fall vegetables such as butternut squash, acorn squash, brussels sprouts

By Rachel Thralls

Happy first few days of the fall season! Although we are enjoying warm, sunny days here in Sonoma County still, there is a bit of fall and cooler weather in the air. It’s harvest time, the leaves are beginning to fall, and I am ready to bring back some cozy meals that are warming and delicious. I love still incorporating some summer garden vegetables into my meals, even at the beginning of this season. I currently still have jalapenos, bell peppers, zucchini and yellow squash in my garden, which are perfect additions to this healthy white bean chicken chili. Full of flavor, protein, fiber and spices, this chili is the perfect dish to make for an easy dinner and is always good leftover for lunches!

Sometimes pairing wine with chili can be tricky. Here are a few tips to follow:

1. If you prefer red wine, lower tannin red wines work the best to any chili foods, especially if they are fruit forward wines.
2. Try experimenting with your own pairings—what you like to drink! Don’t be scared on trying different pairings that you think would be perfect.
3. If you want to pick a play-safe wine, look for wines that has a lower alcohol—it works together with many chili dishes.

A few of my favorite Sonoma County wines to pair with this chili:

Cartograph Winery Gould Family Vineyard Riesling

Bricoleur Vineyards Rosé of Grenache

Lasseter Family Winery Zut Alors Sauvignon Blanc/Semillon Blend

White Bean Chicken Chili

Serves 4

Recipe by Rachel Thralls

Ingredients:

1 tablespoon extra-virgin olive oil

1 medium sweet onion, chopped

1 jalapeno pepper, seeded and chopped

1 red bell pepper, chopped

1 small zucchini, chopped

1 small yellow squash, chopped

2 garlic cloves, minced

1 ½ teaspoons ground cumin

1 tablespoon chili powder

½ teaspoon sea salt

3 cups chicken stock, divided

3 cups white navy beans, divided

1 lb boneless, skinless chicken thighs

½ cup frozen corn

½ cup fresh cilantro, chopped

1 lime, sliced into wedges

Directions:

1. Heat oil in a large pot with a lid over medium-high heat. Add onion, jalapeno, bell pepper, zucchini and yellow squash and cook for about 5 minutes or until onion is soft. Add garlic, cumin, chili powder and salt and cook for another minute until fragrant.

2. While vegetables are cooking, add a third of the stock and half of the beans to a food processor or blender and blend to puree the beans.

3. Add the remaining stock and pureed beans to the pot and stir to combine. Place the chicken in the pot, cover with lid and reduce heat to medium-low. Cook at a gentle boil for 20 minutes or until the chicken is cooked through.

4. Remove the cooked chicken thighs from the pot and carefully shred the chicken with two forks. Return the chicken and any juices back to the pot with the remaining beans, frozen corn kernels and cilantro. Stir to combine and season with additional salt if needed. Allow soup to cook for an additional 5 to 10 minutes.

5. Divide the chili into bowls and serve with a lime wedge. Enjoy!

Recipe Notes:

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Additional Toppings: Corn chips, sour cream, avocado and/or shredded cheese.

No Chicken Thighs: Use chicken breast instead.

Serving Size: One serving is equal to approximately one cup of chili.

By Rachel Thralls 

Who doesn’t love pairing wine and cheese together? Although there are no rules set in stone about pairing wine and cheese, there are some guidelines to follow as well as classic pairings. Think crisp Sauvignon Blanc paired with fresh goat cheese, Cabernet Sauvignon with an aged cheddar or a Port paired with Stilton. Let’s take a look at some of the best wine and cheese pairings, including a few of my local Sonoma favorites. 

The opposing tastes of fat and protein in cheese vs. the acidity and tannin in wines are why these two foods pair together so well. The primary characteristics in wine, tannin and acidity, have been shown to scrape off fatty proteins from the tongue, making wine an ideal palate cleanser for protein-rich foods. 

Bubbles paired with cheese 

If you are anything like me, I love starting off any festive occasion, or any occasion for that matter, with bubbles. I especially love Sonoma Sparkling Wine with creamy double and triple-crèmes, such as Brie, Fromager d’Affinois or Brillat-Savarin. The bubbles do a wonderful job cleansing your palate and help break down the acids and fats of the cheese. Sparkling wines also have a degree of acidity and sweetness that gives them a special affinity for certain cheeses, especially the rich, buttery types. 

White wine cheese pairings 

To broadly generalize, you’ll find that rich white wines will pair with softer-textured cheeses like Brie, although white wines pair with all types of cheese, soft or firm, mild or pungent. Dry whites pair well with soft cheeses, especially those with mild flavors, while whites with crisp acidity go well with acidic goat cheeses. 

Perhaps two of my go-to white wine and cheese pairings are from right here in Sonoma County. Like I always say when it comes to food and wine pairings, “what grows together goes together”.  

Goat cheese pairs wonderfully with Sonoma County Sauvignon Blanc. It is light and crisp with racy acidity that pairs wonderfully with goat cheese. My favorite local Sonoma cheese to pair with Sauvignon Blanc is Laura Chenel’s Chevre. Each log is a perfect balance of sweet, zesty, herbaceous or earthy flavors that complement any occasion, from breakfast all the way to an elegant dinner. 

Another favorite white wine and cheese pairing of mine is Sonoma County Chardonnay with creamy cheeses. Most Chardonnay’s from Sonoma have wonderful citrus notes and are perfectly balanced by vibrant natural acidity, which cuts through the richer, creamy cheeses. A favorite of mine is the Cowgirl Creamery Mt Tam triple cream cheese. This delicious, creamy cheese is quite literally the perfect cheese to enjoy with Sonoma County Chardonnay. 

Red wine cheese pairings 

Traditionally, red wines do well with firm cheeses, especially firm, aged cheeses. Red wines also pair nicely with more pungent cheese. Beware of softer-textured cheeses, which can make red wines taste thin and flabby, while emphasizing the tannins.  

As cheese ages and loses water content, it becomes richer in flavor with its increased fat content. These two attributes are ideal for matching bold red wines because the fat content in the cheese counteracts the high level of tannins in the wine. For the best results, select cheeses that have been aged at least a year, including Cheddar, Gruyère, Manchego, Gouda, Provolone, or Parmesan-style varieties like Parmigiano-Reggiano and Grana Padano. 

Pinot Noir from Russian River Valley is one of my favorite red wines to sip on with cheese and works very well with hard cheeses such as aged goat cheese or a Gruyere, that is a deeper, earthier cheese. Cabernet Sauvignon gloriously pairs with firm aged cheeses such as cheddar. Sonoma County Cabernet, especially from Alexander Valley is delicious with aged cheeses. Intense fresh aromatics of sweet and dried fruit are balanced by notes of black pepper and cigar box. On the palate the wine shows its bold structure and bracing acidity, a window into the tremendous potential for this wine to evolve as it ages. The wine is dark, dense, and delicious with aged cheeses. 

Port wine cheese pairing 

Pungent, stinky, salty and delicious? Bring on the Stilton. A dark, sweet red dessert wine paired with Stilton blue cheese or even earthy aged cheddar is classic and heavenly. The rich creaminess, sharpness and saltiness of Stilton paired with the sweetness of a red dessert wine, such as a Port, creates an elegant and classic pairing.  

Quick cheese & wine pairing guide 

Bubbles paired with Brie 

Rosé of Pinot Noir paired with Fontina 

Sauvignon Blanc paired with Goat Cheese 

Chardonnay paired with Triple-Cream Cheeses 

Pinot Noir paired with Gruyere 

Cabernet Franc paired with Sheep and Goat Cheeses 

Syrah paired with Gouda 

Merlot paired with Aged Goat Cheese 

Cabernet Sauvignon paired with Aged Cheddar 

Vintage Port paired with Stilton Blue Cheese 

By Rachel Thralls

Happy International Grenache Day!

The celebration of this versatile and unique grape is always held on the third Friday of September. From its origins in Spain to its far-reaching influence in winemaking regions across the globe, Grenache has truly earned its day of recognition. Grenache’s roots can be traced back to the region of Aragon in northeastern Spain, where it is known as Garnacha. It is believed to be one of the oldest grape varieties in the world, with a history dating back over 2,000 years. From its Spanish beginnings, Grenache made its way to other Mediterranean countries, including France, Italy, and Greece.

Today, Grenache is a global grape, with plantings in various wine regions around the world, including Sonoma County. Its adaptability to different climates and soils has contributed to its widespread popularity among winemakers.

Grenache fast & fun facts:

Grenache is incredibly versatile and can be used to make red, white, and rosé wines. However, it is most famous for its red wines, which are often full-bodied with flavors of red fruits, spices, and subtle earthy notes.

Grenache wines tend to have softer tannins compared to some other red grape varieties, making them approachable and enjoyable in their youth.

Sonoma County Grenache is both fruit-forward and aromatic with crisp acidity. Instead of the classic herbal aromas like many Old-World Grenache, here the aromatics are more like licorice and flowers. On the palate, you tend to get strawberry, black cherry, and raspberry notes.

Grenache is frequently used in blends, most notably in the Southern Rhône region of France, where it plays a central role in Châteauneuf-du-Pape and Côtes du Rhône wines. It complements other grape varieties like Syrah, Mourvèdre, and Cinsault.

Here in Sonoma County, although Grenache is used as a blending grape, there are many wineries bottling singe-variety Grenache wines.

A Few of our Favorite Grenache Food Pairings:

Grilled Meats: lamb, beef, and pork
Spanish Tapas: chorizo, paella, patatas bravas, and stuffed peppers
Cheese: Manchego and gouda
Roasted vegetables: eggplant, zucchini, and bell peppers

Looking to Celebrate Today with a Sonoma County Grenache? Try One of our Favorites from the Following Wineries:

Amista Winery Sparkling Grenache, Rosé of Grenache or Grenache
Kokomo Grenache
J. Rickards Ava Rae Rosé of Grenache
Selby Winery Grenache Blanc or Grenache

Happy International Cabernet Day!

Cabernet Day is celebrated on the Thursday before Labor Day at the end of August each year. As the “King of Reds,” Cabernet Sauvignon has carved its place in history as a varietal that embodies both tradition and innovation in the world of winemaking. The origin of Cabernet Sauvignon can be traced back to the Bordeaux region of France, where it emerged as an accidental hybrid of Cabernet Franc and Sauvignon Blanc. Its name, derived from its parent grape varieties, reflects the grape’s heritage. The grape’s natural characteristics, including its thick skin and resistance to various diseases, made it well-suited for the Bordeaux climate. Over time, Cabernet Sauvignon gained international acclaim due to its unique characteristics, including its deep color, bold tannins, and a remarkable ability to age gracefully. 

Cabernet Sauvignon wines are known for their aging potential. Many high-quality Cabernet Sauvignons benefit from aging in oak barrels and continue to improve in flavor and complexity over time. Also, it is often used as a blending grape in Bordeaux-style blends, where it can be combined with the other Bordeaux noble grape varieties such as Merlot, Cabernet Franc, Petit Verdot, and Malbec. The thick skin of Cabernet Sauvignon grapes contributes to the wine’s high tannin content. Tannins are compounds that give structure and a drying sensation in the mouth. This is one of the reasons why Cabernet Sauvignon wines often benefit from aging, as the tannins can mellow and integrate with time. 

Here in Sonoma County, about 22% of the vineyards, which is a little over 12,000 acres, are planted to Cabernet Sauvignon. It was first planted in Sonoma by Louis. M. Martini at the Monte Rosso vineyard in the Moon Mountain AVA and those vines are still producing fruit today. The varied topography of Sonoma County, with its valleys, hills, and coastal influences, imparts a dynamic range of flavors to Cabernet Sauvignon grapes. From the lush Alexander Valley to the sun-kissed slopes of the Sonoma Valley, each subregion contributes its own character to the wine. Sonoma County Cabernet Sauvignon is often celebrated for its elegant structure and balanced tannins. The moderate climate allows for longer ripening periods, resulting in grapes that develop complex flavors while retaining vibrant acidity. Rodney Strong’s Alexander Crown’s Cabernet Sauvignon was Sonoma County’s 1st single-vineyard Cabernet Sauvignon. 

Tasting notes for Cabernet vary by where the fruit is grown due to climate differences. In warmer regions, the wine tends to exhibit riper fruit flavors such as blackcurrant, dark cherry, plum, blackberry and subtle herbal undertones, accompanied by a softer tannic structure. On the other hand, in cooler climates, the wine may showcase notes of cassis, green bell pepper, and tobacco, with a more pronounced tannic grip. Layers of cocoa, tobacco, and spice contribute to its complexity, creating a symphony of flavors on the palate. 

The rich flavor and high tannin content in Cabernet Sauvignon make it a perfect partner to rich grilled meats, peppery sauces, and dishes with high flavor. Because of the higher tannins and savory characters, look for foods high in fat and umami flavors for food pairings. A few of our favorite Cabernet food pairings include a juicy grilled steak, grilled burgers, braised short ribs, stroganoff with mushrooms and aged hard cheeses 

Let’s raise a glass of Sonoma County Cabernet today in honor of International Cabernet Day! 

Here are a few Sonoma County Cabernet Sauvignon wines to enjoy tonight:

2019 Serres Ranch “Marshall” Cabernet Sauvignon

2019 The Calling Alexander Valley Cabernet Sauvignon

2019 Rodney Strong Knights Valley Cabernet Sauvignon

2019 Kokomo Alexander Valley Cabernet Sauvignon