Latest Event Updates
My good friend, Dan Goderis, better known as the Iowa Wino, contacted me a couple of months ago to do a talk radio show. I was excited to do it but then when the show was to air, I wasn’t available. We finally were able to put the show together yesterday. Wouldn’t you know it, Dan called and said his computer shut down and he was having a hard time rebooting it. Ain’t technology grand?
I waited and waited – listening to that interesting music (well, maybe not so interesting LOL) and finally Dan was able to get his computer to work. I wish I could have seen him behind the scenes…
This is what he said on his blog page. “All I can say is that old groundhog better never show his face around me. Right before we are going live for this weeks BlogTalk Radio show my internet and power glitch turned this relatively calm individual into 2 year old tantrum mode. Not only would nothing boot up quickly but it appeared it wanted to mess with me and start loading all sorts of updates. Note to self screaming at the router and laptop does not help nor does threatening to throw it in the foot of snow outside. Yes and while this was going on it was snowing outside and the poor winemaker was on hold thinking “I agreed to do what?” With music clips wiped out and the opening vanished we managed to duct tape the show together and had a fun little time. Thanks Cindy for being such a sport.
I invite you to listen and learn more about me…here’s the link CellarCast with Passaggio Wines
We had so much fun during the Passaggio Passionista Wine, Food, and Friends Get Together, we are planning another!!! Take a look at what The Sassy Kitchen might be cooking for us… “YUM” – and what a great recipe for Valentine’s Day!!! Enjoy!
Here in the bay area, it is Dungeness Crab Season. This makes me very happy.
A few days ago I had the pleasure of attending one of my best friends 50th birthday party. The part was a surprise and we were all asked to bring something yummy. I had an hour drive so I needed something that would transport well, reheat in a crock pot and still be delicious.
For me, there was an easy answer. Dungeness Crab Bisque!!!
I had never made it so I searched recipes, read reviews and chose one. Of course then I changed it.
This soup can be prepared in a couple of hours if you are using live crab and in under an hour if using shelled crab meat.
Are you ready?
You will need
2 Dungeness Crab (approx 2 pounds each)
2 Tbsp Olive Oil
1 Medium Carrot, Chopped
1 Stalk Celery, Chopped
1 Medium to Large Tomato, Chopped
3 Cloves Garlic, Chopped
3 Medium Shallots, Chopped
2 Springs Fresh Tarragon Leaves, Chopped
2 to 3 Tbsp Cognac (Brandy)
1/3 Cup All Purpose Flour
1 Cup Passaggio Unoaked Chardonnay
1 Tbsp Tomato Paste
5 Cups Crab Boiling Water (you can use stock or water )
1/2 Dried Bay Leaf (or 1 small – you want a subtle flavor)
2 Sprigs Thyme Leaves
1 Cup Heavy Cream
2 Tbsp Butter
Parsley or Chives (optional)
Long Matches – I’m adding this because it’s important for lighting the Cognac
My recipe is based on one made by Wolfgang Puck. I loved it but it was too thin for me so I made it a little thicker. I also precooked the crab in my recipe. I have no problem putting live crabs into boiling water, I can’t bring myself to cut them in half while they are still trying to pinch me. It’s just one of those weird things. (I’m the same with lobster. Ok killing it one way but not another – weird but true) The original recipe was also doubled. It makes a lot and for Valentine’s day, this could be the perfect “Dinner for Two”.
Start by filling a large stock pot with water and bringing to a boil. Add crab ( I had to do them one at a time). Bring back to a boil, cover and turn off burner. Leave the crab in the pot for 10 minutes. They will not be fully cooked. Move them to a sink or large bowl full of cold or ice water to stop the cooking.
Reserve the boiling water. I only have one stock pot that large so I poured the water into a large bowl.
When the crab is cool enough to handle, pull of the claws and legs and cut the body in half. Pull off the top shell and toss it. (You can keep and freeze it for stock) Clean out the gills. You really don’t want those getting mixed up in your soup.
Add the Olive Oil to stock pot over medium heat. Add the crab legs and bodies. Saute for about 10 minutes. This is bringing the flavor to what will be your soup base. (and it will finish the cooking of the crab) Remove the legs in about 5 minutes, keep stirring and turning over the bodies and claws. Pull out of the pot and set aside.
Add the tomato, carrot, celery, shallot, garlic, tarragon to the pot. Cook for 15 minutes.
Add the cognac and light it using a long “fireplace” match.
Once the flames die out, sprinkle the vegetable mixture with the flour and stir until well coated.
THEN add that delicious Passaggio Unoaked Chardonnay (that you’re probably already sipping)
Add slowly while using it to de-glaze the pan and loosen the floured vegetable mix.
Now add the tomato paste, crab boil water, the bay leaf, thyme, a little salt, pepper and a dash of cayenne.
NOW add the crab bodies again. Not the legs or claws, just the body pieces.
Bring up to a simmer and cook for 10 minutes.
Pull out the crab and set aside.
With either an immersion blender or a standard blender, blend the soup.
Reduce heat to low. Keep the soup warm but do not boil. Taste and adjust salt, pepper and cayenne as desired.
In a small sauce pan add the cream and butter. Reduce by about 1/2 (less is fine, it still works well)
SLOWLY add the cream to the soup. DO NOT BOIL.
Still well to blend.
Taste and adjust seasoning.
Now it’s time to get back to that crab. Crack and clean the crab. (I did the claws and legs while the soup was simmering and then the bodies as soon as they were cool enough to handle)
To serve, ladle soup into bowls and add the crab meat. Top with chives or parsley if desired.
Serve with Passaggio Unoaked Chardonnay.
The Sassy Kitchen
I was graced with dinner from The Sassy Kitchen the other evening. She stopped by the winery to drop it off. When I got home all I had to do was warm it up…how cool is that? I love the Passaggio Chardonnay Cornish Hens. You are gonna love this recipe…I think I could even make it
Straight from The Sassy Kitchen
“Passionista” Cornish Hens
2 Cornish Hens
1 1/2 Cup Passaggio Chardonnay
Salt and Pepper (or Seasoning blend of choice)
1 Tbsp Butter
Preheat the oven to 400 degrees.
Prepare the birds by drying them as much as possible. I wrap them in paper towels and pat dry then remove the towels and place on more towels while I finish the prep. A little tip I learned a few years ago is that a dry bird gives you crisper skin.
Truss the birds with kitchen twine. There are several great videos online on how to do this if you’re not sure. (Click here for one on YouTube)
Pour the Passaggio Chardonnay into a cup or small bowl.
Using a meat injector (relatively inexpensive and so handy to have in the kitchen) fill the syringe with some of the wine in the cup. Pouring the wine in a cup or container will keep you from cross contamination issues. Inject 1 to 2 syringes of Passaggio Chardonnay into each breast half. I recommend going in at different angles from the same injection spot. You will see the breasts “plump”. You can also inject the thighs and legs. Just follow the same steps.
Season dry birds liberally with your preferred seasonings.
Remove paper towels from under the birds. Be careful to not squeeze the birds. You don’t want to squeeze out the wine.
Place hens in preheated oven for 10 to 12 minutes then reduce heat to 350 and continue to cook for an additional 30 to 45 minutes. Check at 30 minute point and cover tips of wings with foil if they are browning too much. About 5 minutes before you pull them out of the oven, brush the birds with a little melted butter. (makes them “shine” a bit)
Remove from oven and carefully cut the twine. Check the leg/thigh area for “doneness”. Depending on the size of your hens, it may take a little longer in the oven.
Let the birds rest for about 10 minutes, plate whole or slice and enjoy.
**Want to try a little “twist”? Add fresh thyme leaves to the injection wine. Be sure they are finely diced. They will clog the injector’s needle if too large (or if you add too many)
Cooking with The Sassy Kitchen – Passaggio Pinot Noir Braised Lamb Shanks
This evening with The Sassy Kitchen was so much fun, and a lot of people are waiting for this recipe!! So here we go…straight from The Sassy Kitchen.
4 Lamb Hind Shanks. 4 to 5 pounds total weight. *
3 Large Carrots
2 Large Stalks Celery
1 Small Yellow Onion
1 Small White Onion
5 Cloves Garlic
12 Oz Tomato Paste
4 Cups Water
2 Cups Passaggio Unmarked Code Seven 2012 Sonoma Coast Pinot Noir
2 Cups All Purpose Flour
1 Tsp Chopped Fresh Rosemary
8 to 10 Sprigs Fresh Thyme**
4 Bay Leaves
Salt and Pepper
Heavy, well sealing Dutch Oven.
Preheat oven to 400 degrees.
Give the carrots, celery and onions a rough chop and smash the garlic cloves. Put them in the food processor. Chop until you have a chunky “paste”. Set aside.
Put flour in a bowl and season well with salt and pepper.
Coat Dutch Oven liberally with olive oil and place on the stove over medium high heat. You want a HOT pan.
Dry Lamb Shanks with paper towels then coat them with flour. When the pan is hot, work in batches. Be sure not to crowd the meat and steam it - not brown it. Brown the meat well. Take the time to get it browned well on all sides. Set aside to rest and cool just slightly.
Drain the fat from the pan. You really don’t want all that extra meat fat in this dish. Add a little more olive oil to the pan and then add the vegetable mixture and salt and pepper to taste. This should be sort of searing as well. Cook while stirring for 15 to 20 minutes. You’ll want them brown but not burned. Move it to one side of the pan and add the tomato paste. Let this “brown” too. You will see it go to a richer deeper red. Stir both the vegetables and the tomato paste, separately for about 5 minutes and then blend them together.
Reduce heat to medium, add the Passaggio Pinor Noir and stir well. Let the wine reduce for a few minutes. Add the rosemary, thyme, bay leaves and water. Stir until well blended.
Place the lamb shanks in the pot. They should be almost totally covered. Place the lid on the Dutch Oven and put it in the oven. Total cook time is about 3 hours. Check and turn the lamb shanks in an hour and a half. If the liquid has reduced too much, add some water. (Skim fat if needed)
I served the lamb shanks over roasted garlic and olive oil mashed potatoes. I got the recipe from watching Lidia’s Italy. Click here for the link to Lidia’s garlic and olive oil mashed potatoes.
For the plating I also added some Chardonnay carrots. (recipe coming soon)
** For the Thyme, either tie with kitchen twine so you can easily pull the stems out OR remove the leaves from the stems and toss them in.
***I was serving the next day so I transferred them to a smaller, cool pot and refrigerated them overnight. They reheated well the next day. About 30 minutes in a 400 degree oven and they were up to temperature and ready.
How to Make a “Sassy” Gumbo – written by The Sassy Kitchen
About three years ago I ordered crawfish and had them shipped from Louisiana to California. My plan was to have a little crawfish boil and make a nice pot of seafood gumbo. As it turns out, one of my guests had a shellfish allergy. Naturally I panicked a bit. Then I decided to research chicken and sausage gumbo. I had never made it before but as with everything I have ever cooked, at one time or another; I had never made it before.
I found a few recipes I liked and I took pieces of each of those that I liked and created my own. I decided to add more meat and incorporate more than just plain chicken and sausage, change-up some seasonings, etc.
This gumbo was such a hit that I now have “Gumbo Parties” a couple of times a year. Depending on what I can get my hands on, the meats always change a bit but my basic recipe remains the same.
My basic recipe changed a bit last week when my friend Cynthia Cosco, who happens to be a winemaker, asked if I would try out some of her wines with some of my recipes. Now, for those that don’t know me, this was such an honor and I probably did actually squeal out loud a bit when she asked if I’d be interested in doing this. A few weeks later I met Cynthia at her tasting room and after trying several wines that she will be bottling soon, I left the tasting room with 4 bottles. In my handy wine tote, I had one bottle of each of these wonderful wines:
2012 Passaggio New Generation Pinot Grigio
2011 Passaggio New Generation Unoaked Chardonnay
2011 Passaggio Unmarked Code Seven Napa Valley Pinot Noir
2012 Passaggio Unmarked Code Seven Sonoma Coast Pinot Noir
I began by opening the Pinot Grigio and the Chardonnay. I opened the bottles, poured myself a little of each and without food, I sipped them both. Back and forth, back and forth. Stopping, thinking, sipping, stopping… This went on for a while.
I had enjoyed Cynthia’s wines with my gumbo but hadn’t ever incorporated them into my recipe. Honestly, this still wasn’t the plan but in the flash with a glass in my hand, it changed. I must say, it was a tiny flash of brilliance. We’ve all had them. That flash where you’re drinking and cooking and think to yourself “I wonder what will happen if….” and while you’re still really in mid-thought, you pour your glass of wine into the pot. That’s exactly how it happened and it was a good thing!
Now it’s time to MAKE THE GUMBO! READY?
2 Pounds Smoked Sausage. Sliced about 1/4 inch thick. I mix it up. This time I used 1/2 pound Andouille, 1/2 Pound Pork Smoked Sausage and 1 Pound Turkey, Beef and Pork Smoked Sausage. I prefer the pork sausages and have also used pork and alligator sausage in the past.
4 Pounds Chicken Thighs. On the bone, skin and excess fat removed.
1 Pound Alligator Nuggets. You can add more chicken if you’d prefer. I had it so I used it. I have also used Alligator Legs.
1 1/4 Cups Chopped White Onion
1 1/4 Cups Chopped Yellow Onion
1 1/4 Cups Chopped Bell Pepper
1 1/4 Cups Chopped Celery
10 to 12 Cups Chicken Stock
1 Cup Flour (a bit more just in case)
3/4 Cup Vegetable Oil.
1/2 Cup Passaggio New Generation Pinot Grigio
1/4 tsp Cayenne Pepper
4 to 6 Bay Leaves. Personal preference to your liking
Salt and Pepper to taste
Cajun Seasoning Blend – I use Emeril’s Essence. It’s ALL IN THERE! BAM!!!
1 Cup Chopped Green Onion
1/3 Cup Chopped Parsley
4 Cups Cooked White Rice. Cook as desired. I keep this simple and cook the rice in water or chicken stock with a touch of butter and 1 bay leaf per cup of uncooked rice.
I HIGHLY recommend having everything prepped and ready to go before you start cooking. Once you start, it needs to be a smooth progression so that you don’t lose your flavors by having to stop and start, etc. The green onion, parsley and rice can wait a bit. You’ll have a few hours of idle time to do this.
Season chicken thighs liberally on both sides with your chosen Cajun seasoning blend and set aside for now.
Add 1/4 cup of the vegetable oil to a large stock pot and bring up temperature over medium to medium high heat. Working in batches, brown the sausage. Some will be crispy looking and some just a little cooked. Set on paper towel lined plate to drain.
Once you have browned all the sausage, once again working in batches, brown the chicken thighs on both sides. You’re not trying to cook it, just sear it. Set it aside to cool a bit then put it in the refrigerator until you’re ready for it.
Next, reduce heat to medium and de-glaze that stock pot with the Passaggio New Generation Pinot Grigio and then slowly add about half of the flour. Cook while stirring for a few minutes and then add 1/4 cup of the vegetable oil, stir and slowly add the remaining flour and another 1/4 cup oil (alternating) until you have a thick reddish-brown roux. Keep stirring for about 20 minutes. When you’re not using the wine, the roux goes from white to a chocolate-brown. When using the wine, it starts out a bit reddish-brown so it’s harder to tell what is happening. You still want to be sure that you are cooking the roux to coax out those incredible flavors that only a homemade roux will give you.
When the roux is ready, add the celery, peppers and onions. Stir well and get them all coated and gooey with the roux. Cook for 2 to 3 minutes. Toss in the cayenne, salt and pepper and then slowly add stock. Add the stock a little at a time while stirring. Adding it slowly keeps your roux from clumping like bad gravy. Once its loose and liquid, you can add the stock a bit faster and toss in the bay leaf. Add 10 cups and up to 12 depending on the size of your pot and the consistency you want. You can add 10 now and the remaining 2 later if you’d like.
Add sausage and simmer for 1 hour.
Add Chicken and simmer for 30 minutes.
Add Alligator and simmer for 1 more hour.
Using slotted spoon, remove chicken from pot and set aside to cool slightly. Remove chicken from the bone and chop or shred then return to pot and stir. Taste and adjust seasoning. Be careful. The flavors will continue to develop and it’s always easy to add salt and pepper later but removing it…. not so much.
Add the parsley, and about a Tbsp of Filé powder. Stir again.
Scoop desired amount of rice into a bowl, pour hot gumbo over the rice and top with chopped green onion. Serve with hot sauce and Filé powder on the table. Sometimes a couple shakes of each add a nice touch. **
Serve with a well chilled glass of Passaggio New Generation Pinot Grigio.
**I make my gumbo one to two days in advance. It keeps well and the “sitting” time really let’s those flavors “Do Their Thing”.
Good morning! It’s that time of the year when I start getting wines ready to bottle. I actually like this particular time. Tasting, blending, tasting, blending…not to mention all the things I have to get ready for the packaging. Labels, glass, corks, capsules…did I mention tasting? It’s very rewarding to see the wines come together in a way that you hadn’t imagined. They come into their own. They become what they were meant to be. (with a little help from the winemaker )
I want to tell you about a wine I really excited about this year. It’s the 2012 Passaggio UNMARKED Merlot. I sourced this fruit from my good friend, Carole Coplan. Carole bought this property a few years back. Now called Coplan Vineyards, this beautiful property is located at the northern cusp of the Carneros region in Sonoma Valley. This area is characterized by a long, moderately cool growing season tempered by maritime breezes from the bay and the Pacific. They sometimes have lingering early morning fog and warm afternoons. This environment provides optimum conditions for slow, even ripening and superior acidic balance for cool climate Merlot.
Merlot tends to have a range of fresh flavors such as plums, cherries, blueberries and blackberries mixed with cocoa and black pepper and spice tones. When it comes to food pairing options. Poultry, red meat, pork, pastas, salads – Merlot handles them all very well.
This will be Passaggio’s first Bordeaux red. The bottling is planned for March of this year and the wine will be released sometime this Fall. I hope you decide to try this small lot, artisan wine. You won’t be disappointed.
During the Holidays I am reminded of my Italian grandmother and her sisters who always did all the cooking, and in later years my Aunt Mary took over…I couldn’t wait to dig in to those wonderful recipes handed down from generation to generation. They were never written but handed down by actually cooking with the older women of the family. It was always a “little bit” of this and a “little bit” of that added to a dish. No ingredient was ever measured. (except maybe in baking) I have often wondered why they never wrote those recipes down…nonetheless I still have a few in my head and I’m passing this one down to you
Trying to remember some of the recipes that would pair well with my Unoaked Chardonnay I recalled the Fried Baccala Patties. This was not the traditional Baccala dish, although Grandma made that one too for the Christmas Holidays. This was something made up ahead of time and ate when anyone came to visit.
Remember, there’s no ingredient amounts…you can do it…I have confidence in you…
Ingredients you will need:
Salted Cod Fish
parmesan cheese (dried)
parsley (fresh and chopped)
Soak the cod-fish in water for a few days in the fridge – changing the water a couple of times a day
Drain water and squeeze water from fish – grind fish with meat grinder
Add your eggs (usually one per pound), breadcrumbs, parmesan cheese, salt and pepper, parsley
Make into patties about one to one and half inches thick
Fill frying pan with olive oil so that the patties are half-covered
Fry on both sides til golden brown – drain on paper towels
These make a wonderful seafood patty – hopefully you will enjoy them with your favorite white wine…I am thinking Passaggio Unoaked Chardonnay for mine…
It’s Thanksgiving and I can’t wait for a few days of rest from all the harvest activity!
My good friend, Michelle Mazzara, gave me her new book, Dolce Vita USA Cook Book, and I wanted to share a side dish that I believe you will totally love having on your Thanksgiving table this year.
Thank you Michelle for the gift!!!
Mashed Sweet Potato and Yams with Blood Orange Liqueur
3 Sweet Potatoes
1 tsp. of freshly grated ginger
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1 stick of unsalted butter
3 tsp. of brown sugar
3 tsp. of Solerno Blood Orange Liqueur
3 tsp. of fresh orange juice
1/4 tsp. of salt and pepper
1/4 cup of fresh cream
1) Bake potatoes and yams at 380 degrees for 40 minutes or until done.
2) In a large bowl combine all ingredients and mix
3) Scoop out potato and yam and add to bowl
4) Mash potatoes and yam in with rest of ingredients
5) Add to serving dish
6) Top with zest of an orange
Have a safe and happy Thanksgiving Holiday
Harvest has finally settled down. We have a few things still fermenting but all is well. The grapes looked fantastic this year! I’m predicting another great vintage! I am looking forward to sharing this vintage with you!
Here are just a few photos from Harvest 2013 – Enjoy
I couldn’t walk away from him. I asked if I could take him out of his cage. The attendant took him out and we became best buds almost instantly. He was the one…
When going through the adoption process at the front desk they asked ”where the cat was going to sleep?” I looked at the girl behind the counter and said “anywhere he wants…”
When I got him home he needed a name of course. I have no clue why, but the shelter named him Larry. He had the longest whiskers on a cat I had ever seen (could it have been because he weighed 20 pounds?) so I decided to name him Whiskers. He immediately settled in and began running the house.
Whiskers became my best friend. He followed me around like a little puppy dog. He protected me from sock monsters and loved to sit by the stove when I was baking Salmon. (of course he would get a small bite) We had a fenced in back yard and he loved going out and just sitting in the grass. Our evening ritual was the same; he loved sitting next to me while I was on my computer and oftentimes helped me type. He woke me up every morning at 6am. We had our routine down. Or I should say I had his routine down…
It wasn’t long after Whiskers that Mattie was brought into the house. Mattie is an Airedale. She was 8 weeks old when I got her and of course Whiskers explained to her who was the boss. They became friends but Mattie knew who was in charge.
Whiskers soon developed some eye problems and had to have surgery on his left eye. Over the years he lost sight in that eye. He later developed diabetes. I gave him two insulin shots a day for the rest of his life. He had to have his blood sugar checked every now and then and his insulin adjusted. His immune system became weak and he was not able to go outside anymore. His back legs didn’t work that well and he kind of shuffled as he walked. It was amazing that he could sense when a vet visit was upon him…as soon as I went to get the crate, he would go under the bed just out of reach.
Over the years Whiskers earned the right to be called “Mr. Whiskers.” He remained my loyal friend.
At the beginning of the year, Mr. Whisker’s health began to deteriorate. We made several visits to the vet and were faced with having to put him under to pull some teeth. We soon realized that he was a little older than we had first thought. The vet said that Mr Whiskers was about 19 years old.
While Mr. Whiskers rallied a bit, he was tired and weak. He began not eating and not drinking. He soon had to have fluids given to him. Since he would not eat, I wasn’t able to give him his insulin shots. He began to deteriorate very fast. I had to call the Vet and was told to bring him in that next day. I was going to have to make some hard, hard choices.
It was about 3am. Mr Whiskers decided it was his time. I picked him up and held him in my arms for a couple of hours. He breathed his last breath at 6am that morning. My heart stopped for just a moment.
It’s been over a year now…
I miss him terribly – that day eight years ago when the shelter placed him in my arms, he claimed his space in my heart…and he will always remain there.
Passaggio Pinot Noir was harvested on 9/16/2013. Warnecke Ranch on the Russian River in Alexander Valley is a beautiful property in the historic Chalk Hill district. I am looking forward to making this wine and what it will bring to your table…
Follow Your Passion
Mattie is starting to get her personality back post surgery. It’s been two weeks…we are making great progress. She’ll be back at the winery in no time!!!
Mattie got her stitches out and is resting. Having a pretty good day!
Well, predictions were right for Harvest 2013…it came early! The 2013 Passaggio Chardonnay and Pinot Grigio came in full 10 days earlier than 2012 and the grapes looked fantastic…I actually think they look better than last year’s!
It was a brisk morning in Lodi when they picked fruit at 6:30am. I always love this time of year. It’s a time when thoughts of the outside world normally fade away as the sound of grape laden buckets takes over and harvest becomes the center of all activity. It’s a peaceful time when I can forget about everything else and just focus on harvest. This year, though, has been a little different. Mattie, my Airedale and Passaggio Winery dog, has undergone bone cancer surgery to remove her left front leg. It has taken its toll on me for sure. My heart is heavy and my spirit is weary. Mattie is actually doing better than I am. She seems better each day. Still not quite able to stand on her own, but she is getting better. I am sure she will be running…well, I understand it may resemble a hop… around the winery before you know it. I am very thankful for all the support, hugs, thoughts, and prayers during this difficult journey. Barbara, my neighbor and wonderful friend, has been such a huge support. She made dinner twice for us and visits Mattie at least twice a day for belly rubs. Mariah, my pastor, brought a care package of snacks…doggie treats for Mattie and ice cream for me! Friends from all over the world are leaving social media messages of encouragement…wonderful words of encouragement and daily advice.
For these things I am very grateful….
An old phrase you might hear around the winery is “rack to bottling” – which means get the wine ready for bottling by racking it to a tank.
Yesterday I racked the 2012 Passaggio UNMARKED Sonoma Coast Pinot Noir to tank. These grapes came from the Petaluma Gap area of the Sonoma Coast. The Sonoma Coast extends from San Pablo Bay to Mendocino County. The Petaluma Gap area extends from the Pacific Ocean to San Pablo Bay. This area produces some of the best Pinot Noir, Chardonnay, and Syrah. Wind and fog are its trademark and the word “Gap” got its name from the actual gap in the mountain that stretches from the Pacific to the town of Petaluma. The early morning fog, intense heat in the afternoon, and very cool evenings are a great growing climate for Pinot Noir.
The 2012 Passaggio UNMARKED Sonoma Coast Pinot Noir ready for bottling on August 16th, 2013.
Stay tuned for more!!!!
- Shine On, Sonoma Coast (courtneycochran.com)
Sulfur Dioxide is a chemical compound with the formula SO2 and is responsible for the wording on wine labels “contains sulfites”.
One of the most important things to do in the wine making process is to make sure the sulfur is at the appropriate level in the wine. There are a few ways of checking this and I use the A/O method. I adjust my SO2 levels depending on the pH level in the wine. The test only takes 10 minutes per wine.
Here are a couple of reasons to add sulfur to wine:
First, it is a microbial agent which helps curtail unwanted bacteria growth. Second, it helps keeps the wine fresh and protects it from browning. We don’t want the sulfur levels too high though. That’s when you smell that burnt match smell. So it’s important to keep good notes and write down everything you do in your wine makers notebook.
Check out the 15 second instagram video
It’s one of my favorite parts of wine making…I love blending. The 2012 Passaggio UNMARKED Pinot Noir is ready for blending. This wine comes from a single vineyard on the Sonoma Coast. I am very excited about bottling it on August 16th. But before we do, we have to get it ready!!!
Stay tuned for more photos and videos of the 2012 Pinot blending and bottling…
Check out the new page on the Passaggio Wines blog – Follow Your Passion. I have moved the Follow Your Passion blog from blogger to WordPress.
Check out these wonderful friends of mine…
I guess some of you are wondering what happens in the winery during this time of the year…or maybe not. LOL
It’s kind of quiet in the winery although we are gearing up to do some bottling. I have been cleaning. Yes, cleaning. Cleaning is just something that we are constantly doing in the winery. It’s one of the most important things we do as well as one of the most things we do. We are constantly cleaning. This week I was cleaning the production area and the Passaggio SS Drums. Hard work but it sure makes you feel better when it’s all clean…
These Passaggio SS Drums are ready to be rinsed!!!
It has been a wonderful summer thus far…oh my! Is it actually summer already? LOL
This summer, for me, has started off with an amazing Mediterranean Cruise! What a trip! We went to Rome, Sorrento, Sicily, Zakynthos and Corfu, Dubrovnik and ended with Venice. Rome was my absolute favorite place! We arrived in the city several days before meeting with the cruise ship and spent every moment walking through Rome…what a gorgeous place! My first time in Italy! I am still smiling from the experience…
When in Rome…they say, do as the Romans do. See the Vatican, visit the Colosseum, eat gelato, walk the Spanish Steps, eat at tables outside the restaurants, eat gelato, order the pasta, drink the wine, eat gelato…need I go on…? It was so much to take in…did I say eat gelato? I am ready to go back…
I soaked up the lifestyle while I was there. I realized that I do not do it right here. Being too hurried every day, too stressed, too many things on my calendar, etc. This trip changed my life, so to speak. I am trying to find that happy medium, that moment of “ahhh…bliss…” It will take some time, but I know I can do it!
Another unexpected plus in Rome…I also met a Facebook friend for the first time! Barbara, who lives in Italy, saw in my postings that I was heading her way and caught a train to meet me in Rome…how cool was that?!?
Meet the Winemaker – yep that’s me!!
I am looking forward to this event at Dogpatch Wine Works tasting room. I hope you join me and share a glass of Passaggio Wine on April 18th from 5-8pm. 2455 Third Street, San Francisco, CA 94107.
Come and hear my story of how I got started in the wine industry and where I plan to take the Passaggio brand…
Click here for more details
March 15th – Passaggio Wines on the calendar for bottling. The days leading up to this date were intense. Trying to coordinate getting all the packaging paraphernalia to the winery on time was quite a task not to mention getting the wine ready too. It actually came down to the wire. The capsules and corks were to arrive on the 14th. Two o’clock went by and the UPS driver had all ready dropped a package off at the winery and it wasn’t the capsules and corks for Passaggio Wines bottling. I immediately got on the phone to the company and they had me down as bottling on the 25th…oy vay!!! Needless to say, you can bottle without capsules, but you can’t bottle without corks!
The company realized their mistake and had the capsules and corks to me at 7am on the 15th. Now that’s cutting it close…geez!
The day went very smooth. I had wonderful friends who took part in this memorable occasion. It makes bottling more of a non stressful day when you have great people helping you get through it. Passaggio Wines bottled the 2012 Unoaked Chardonnay, Pinot Grigio, Rose Colored Glasses, and newly added to the line-up this year – Sauvignon Blanc.
Shout out to Dave Gifford, Chris Nelson, Justin Rose, and the Luna Sei group for all their help!!! You guys are awesome….
- Luna Sei Moon Mix 2010 Red Table Wine (fiftyshadesofwine.org)
Labels, capsules, bottles and corks…oh my! The winery has been pretty quiet this past month but I have been busy behind the scenes as I gear up for bottling. The Passaggio 2012 Unoaked Chardonnay, Pinot Grigio, and Rosé are scheduled for bottling. Added to my Spring line up is the 2012 Passaggio’s UNMARKED Sauvignon Blanc…I am so excited! I’ve been diligently doing market research (hint. hint) and tasting through some very good Sauvignon Blancs. It’s a tough job but someone has to do it…LOL…and I am happy to declare I am very excited to get this wine on the market!!!
The Passaggio Sauv Blanc grapes are from Lake County. This photo shows the beginning of the process. My good friends from the Luna Sei wine-group sourced and picked these grapes…here they are helping sort. The 2012 UNMARKED Sauvignon Blanc will be a great addition to the spring / summer Passaggio Unoaked Chardonnay and Pinot Grigio. We will be racking, fining, and cold stabilizing in the next couple of weeks. We will be bottling the middle of March. Wait til you see the label for the Sauv Blanc – you’re gonna love it….
Stay tuned for what’s next…
It was a beautiful day in Napa last Saturday. I attended the 25th Year Anniversary release of the 2010 Flora Springs Trilogy. Upon my arrival they handed me a wonderful glass of Chardonnay. I walked through their beautiful caves which opened up to a breathtaking view of the vineyard. What a fabulous event! There were food stations set up where you could taste from Farmstead, Grapevine Catering, ZuZu, Morimoto’s Restaurant, and TraVigne.
I saw one of the largest paella’s I have ever seen. The live band was fabulous and of course the 2010 Trilogy was outstanding.
One of my favorite stations was the making of homemade mozzarella…
Thank you Flora Springs for a wonderful event – can’t wait for the next one…
- Napa: Iron Chef Morimoto’s Four Rules for Eating Sushi (Like You Know What You’re Doing) (jaunted.com)
There are so many new video apps to choose from…I am at a loss for which one is best. I thought I would let you choose for me. There are two new ones out. One is ”Vine” and the other one “Cinemagram”
Passaggio Wines always tries to keep up with the latest things happening in social media. It is happening so fast these days that I am finding it harder and harder to keep up. Take a look at what I created from these two apps and let me know what you think. What do you think is trending…?-
Vine (video1) - Unleash Your Inner Winemaker
Vine (video 2) - Food Pairing with Passaggio Unoaked Chardonnay
Cinemagram - playing with Mattie
- Cinemagram Takes On Vine With New Mini-Movie Feature (appadvice.com)
What an exciting time for so many sports fans out there!!!! Happy Super Bowl XLVII…are you ready?
I want to share a great Super Bowl recipe from one of my favorite recipe books “100 perfect pairings” written by a good friend, Jill Silverman Hough. I thought these mini pesto burgers would go great with the 2011 Passaggio UNMARKED Pinot Noir. What could be better than sitting in front of the big screen watching your favorite team, surrounded by wonderful friends, awesome food, and great wine. These sliders will be a big hit - trust me!
mini pesto burgers – serves 6
3/4 cup loosely packed fresh basil leaves
1/4 cup grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons pine nuts, toasted
1 clove garlic
2 teaspoons coarse kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup extra virgin olive oil
1 pound 85 percent lean ground beef
6 slices provolone cheese
1 tomato, cut into 6 slices
6 white, whole wheat, or sourdough dinner rolls, split horizontally
(photo taken from page 106 in “100 perfect pairings”)
- In the bowl of a food processor, combine the basil, Parmesan cheese, pine nuts,garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and pulse to finely chop, scraping down the bowl as necessary. With the motor running, slowly add the olive oil and process until smooth, scraping down the bowl as necessary. Set the pesto aside.
- Shape the beef into 6 patties, about 3 inches in diameter and 1/2 inch thick. Cut the provolone cheese slices so that they are 2 1/2 inches in diameter.
- Prepare the grill to medium-high heat and lightly oil the grate. Sprinkle both sides of the patties with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- Grill the patties to desired doneness, about 3 minutes per side for medium. During the last minute, place a slice of provolone cheese on top of each patty and place the rolls cut side down on the grill, to melt the cheese and lightly toast the buns.
- Place the tomato slices on the bottom halves of the rolls, pesto, and the top halves of the rolls and serve.
Have a great Super Bowl Sunday – I hope your favorite team wins…
Passaggio Wines is proud to announce it is now part of a tasting room in San Francisco. This is just one more step on the wonderful journey I have been on since 2004. The tasting room is such a huge part of building the Passaggio brand. For those who sell on-line only…I have been there. It is not easy. How do you entice others to buy your wines without tasting them? I have poured at events, special tastings, parties, etc. This is not an easy task to do, plus an expensive one, especially to those making small lots of wines. We don’t have much to give away at first. We want to build our brands large enough to sustain us at least to the following harvest so we can make another vintage for you to enjoy. That’s what you call “passion”
For those who don’t know anything about the “Dogpatch” area of San Francisco, it has a rich history. The Dogpatch area was originally part of the Protrero Nuevo and closely tied to “Protrero Hill.” Dogpatch has its own neighborhood association. It shares merchant association, Democratic caucuses and general neighborhood matters with Protrero Hill.
The area was officially designated a historic district of San Francisco in 2002. The name originated mostly because of the packs of dogs that would run that neighborhood and scavenge discarded meats in Butchertown (a slaughterhouse district in BayView) This area survived the earthquake of 1906, therefore making its houses some of the oldest in the city dating from the 1860′s. The earliest immigrants were European factory workers. Over time, this area became more blue-collard and working class until its recent gentrification.
I have come to the part of my journey where I can pour for you in a tasting room so you can enjoy the fruits of my labor (no pun intended). So you can say to your friends and family “Hey, have you tried those Passaggio Wines? I know of a tasting room where you can find them. You are going to love them…”
I hope to see you at the tasting room. You can find me topping barrels, running wine analysis, or just sitting quietly on the beautiful leather sofa in the tasting room area.
You can find DogPatch Wine Works at 2455 Third Street, San Francisco, CA 94107.
The hours are: Thursday: 4pm – 8pm
Friday: 4pm – 8pm
Saturday: 12pm – 7pm
Sunday: 12pm – 5pm
As part of our daily survival, we all know what we like and don’t like when it comes to food. Why? Because our our sense of smell and our sense of taste tell us. To a certain degree, so does our sense of sight. When you become a winemaker, these senses take over again and tell you when your wine is great or when it’s not quite right. This mini-course aims to help you combine the two together – your love of food and knowing what you like and don’t like together with your love of wine for the same reasons. You will find eight chapters:
• Part 1 (The Basics)
• Part 1 (The Basics)
• Part 2 (Beef, Lamb & Pork)
• Part 3 (Chicken, Goose & Duck)
• Part 4 (Barbecue)
• Part 5 (Fish & Shellfish)
• Part 6 (Cheese)
• Part 7 (Chocolate)
• Part 8 (Christmas)
• One Final Chart
Shall we get started?
Subscribe to the Passaggio Wines Newsletter and receive this Wine and Food Pairing Guide free eBook.
- Does Matching Food and Wine Really Matter? (heinkoegelenberg.typepad.com)
My resolution this year is to not have any resolutions. Well, maybe one. Ha…
This is how I see it: A resolution can be a number of things. Resolution can be the number of pixels per square inch. The greater the resolution, the better the photo. Resolution can be a statement that solves a problem or explains how to solve that problem. A resolution can be a decision that you make to do something or behave in a certain way. The act of making up your mind about something. This is one that most people think about when someone says the word “resolution”.
When we make up our minds about something then we go into decision making mode. This leads us to determination, which then takes us to making a conclusion. A conclusion could be the act of ending something. But I wanted to start something. Wait…I’m confused.
I have come to the conclusion I need to decide and determine I should not make a resolution. Therefore, my resolution is not to have any resolutions. Just relax and enjoy life.
Enough said about that
Too often we hear about law enforcement officers killed in the line of duty. In 2012 there were 126 officers killed nation wide. 113 males and 13 females. Too many. Average age: 41. Average tour of duty: 11 years 10 months. There were 18 K9 Line of Duty deaths. Too many…
(statistics taken from the Officer Down Memorial Page)
The ”Thin Blue Line“ represents the officers who stand between an ordered society and potential chaos. The officers put their lives on the line each and everyday to protect our towns and cities. In December of 2012, Passaggio Wines proudly unveiled the UNMARKED label paying homage to my law enforcement days.
This label celebrates the selfless work of men and women who have dedicated their lives to the service of law enforcement. Now, eight years after I left my law enforcement career, it humbles me and makes me very proud to give back to those men and women who still hold a special place in my heart.
When you buy the Passaggio UNMARKED 2011 Pinot Noir, 5% of sales will go to my local law enforcement charity, The 100 Club of Contra Costa County. This charity supports families of fallen officers. Follow your passion and help me make a difference in the lives of these families.
Alabama vs Notre Dame – what a game!!! Congratulations to Alabama for winning the National Title! Congratulations to coach Saban for another great year.
In a recent interview with coach Saban he was asked “Why do you do what you do? Are you driven to be the best at what you do?” Saban answered “…and you’ve probably heard this sermon, and I’m just paraphrasing here, but if you’re going to be a street sweeper, be the best street sweeper you can be. Sweep the streets like Michelangelo painted the Sistine Chapel, Like Shakespeare wrote literature. Let them put a sign up right here that says “the best street sweeper in the world lives right here.” And if you can do that, you do the best there is in life, knowing you did your best to be the best you could be, no matter what you choose to do. That’s why. Because there’s no better feeling than knowing you did the best you could be. I don’t care if it’s what you do, what I do, what the street sweeper does. It really doesn’t matter. It’s not all about results.”
wow…enough said right there…
I love opening a bottle of Passaggio Wines knowing that it’s the best wine I could have made that year….that I did everything I could to bring the best wine from those grapes to the table for you to enjoy. The joy in knowing that I did the best I could do makes it all worth it when I pop the cork and pour a glass to enjoy. I am a wine maker. I love what I do…it’s all about doing what you love and following your passion.
What’s Your Passion
I had the privilege, a few years ago, to meet Jill Silverman Hough, (@JillSHough) the author of “100 perfect pairings” We were friends on twitter for some time when I heard she was signing books in Napa on one particular evening. I stopped by to meet Jill (IRL) and she signed my book: Cindy, (my first tweet ‘n’ meet!) Happy pairings! Jill
I absolutely love this book and wanted to share one of my all time favorite Pinot Noir Match Maker food pairing recipes. If you are having guests over for dinner, I highly recommend this recipe…great food, wonderful friends, and awesome wine – what could be better?
herbes de provence salmon skewers with provencal aioli
3/4 cup mayonnaise
24 capers, finely chopped (you should have about 2 teaspoons), plus 1 teaspoon packing liquid
4 cloves garlic, pressed through a garlic press or minced
1/4 cup extra virgin olive oil, divided
1 1/2 pounds salmon fillets, cut on a diagonal into 1/2-inch strips (you should have about 18 pieces)
2 teaspoons herbes de Provence (you can find this in the spice sections at most major grocery stores)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground pepper
Special equipment: about eighteen 8-inch skewers, soaked in water for at least 10 minutes if they are wood or bamboo
In a small bow, whisk together the mayonnaise, capers, caper packing liquid, garlic, and 1 tablespoon of the olive oil. Set aside. (you can prepare the aioli up to a day in advance, storing it covered in the refrigerator)
Thread the salmon onto skewers, one strip per skewer. Brush both sides with the remaining 3 tablespoons of olive oil and sprinkle with the herbes de Provence, salt, and pepper.
Prepare the grill to medium-high heat. Grill the salmon until it’s cooked through. 1 1/2 to 2 minutes per side. Serve the salmon with the aioli on the side.
Of course I would pair this with the 2011 Passaggio UNMARKED Pinot Noir.
If you do try this recipe I would love to hear your Match Maker Matches…
Happy Match Making
I love this time of the year. New beginnings. New horizons. Old things have passed away.
Walking through the vineyards this time of the year actually brings a soothing to my soul. Walking the narrow rows of young living vines during the early morning hours can be quite peaceful. The sun not opening it’s eyes yet as I quietly stroll through the rows of pruned vines. The dew still on the ground and the fog merging with the sweet smells around me. The rows tend to disappear into the fog. The vines are quiet and still, standing at attention as if their commander and chief had just walked by for inspection. All I can hear is the sound of my own breathing. I start to sing. Music soothes my soul.
I begin to think about the vines. What struggles have they gone through…their souls cut back to bare minimum. They are starting over. New beginnings are about to emerge. What is in store for them this year? The vines will soon bud again and new fruit will spring forth.
Much like our own lives, we need new beginnings. We need a new start. Take a walk through the rows of your life and see the new horizons ahead of you…look closely through the fog…it’s there. It will emerge. New fruit will soon spring forth…start singing. Be encouraged…
Guess what I did while in Virginia for the holidays…? Virtual sled riding!!! This is the only time you will see me on a sled…LOL The characters in this short film are my brother, sister-in-law, nephew, and my 15 month old grandson…oh and I’m the one in green. We had a blast!!! Winemakers love to have fun
I have seen a few of my Facebook friends post about having a nasty cold (it’s that time of year) and thought this would be a great time to give out this easy recipe for those who are sick and can’t get out of the house.
Even better…make this recipe for someone you know who is sick and take it to them…
1 qt vegetable broth, 1 cup water, about a half pound precooked shredded Thanksgiving turkey, (or you can use chicken), 3 celery stalks, 1 carrot, 1 tomato, and 0.25 onion. Dice ingredients and add to the pot as it boils. Top with crushed black pepper when served. Takes about 20 minutes if you don’t know how to cut veggies
For those who aren’t feeling well – I hope you get better soon!!!
2012 has come and gone! Passaggio Wines is even more excited about 2013 than this time last year. Passaggio Wines dedicates 2013 as the year of raising awareness for the Artisan Winemaker. Those who are looking for exceptional, hard to find wines, can find them here without any doubt! Passaggio Wines brings to you wines made with passion and designed for enjoyment with friends and food…a true Artisan Wine!.
Help me to get the word out – it’s 2013…by virtue of the fact you are reading this, you have begun this exploration and discovery already. Let’s spread the word…and let’s spend our wants, our time and our dollars to support the Artisan Winemakers…search out those unique, hard to find gems that make you slow down and truly enjoy that glass of wine .
Make 2013 the year for sharing some great wine and awesome food with wonderful friends…
Happy New Year
The “Thin Blue Line” represents the officers who stand between an ordered society and potential chaos. The officers put their lives on the line each and everyday to protect our towns and cities. Passaggio Wines proudly unveils the UNMARKED label paying homage to my law enforcement days.
This label celebrates the selfless work of men and women who have dedicated their lives to the service of law enforcement. Now, eight years after I left my law enforcement career, it humbles me and makes me very proud to give back to those men and women who still hold a special place in my heart.
When you buy the Passaggio UNMARKED 2011 Pinot Noir, 5% of sales will go to my local law enforcement charity, The 100 Club of Contra Costa County. This charity helps families of fallen officers. Follow your passion and help me make a difference in the lives of these families.
There is one wine that comes to mind when I think of wine I could drink year round, and that is Chardonnay. Whether you like it clean, crisp and unoaked (like Passaggio, for instance!) or the big, buttery, and oaky chardonnay, this grape makes some of the most versatile wines…wines you can pour in a glass for any occasion, anytime.
Chardonnay pairs well with so many dishes. An unoaked Chardonnay goes great with Lobster, Braised Pork or stews…all great dishes for the winter months. An oaky, buttery Chardonnay pairs well with Salmon or Lobster and Veal. Who does’t like Salmon or Lobster in the winter?
So, depending on the style of Chardonnay you prefer, you can still enjoy it all year round. I urge you to try Passaggio’s Unoaked Chardonnay during the winter months and pair it with some of your favorite winter dishes. Have fun with it…you never know what new pairings you might come up with. Sharing them with friends and family makes it even better.
We waited with antipication…we did all our quirky routines…and it seemed that Mother Nature was on our side for harvest 2012. The fruit that came in the winery was exceptional. The fermentations smelled awesome and tasted wonderful. This was truly a stellar year for vineyard owners, vineyard managers, and wine makers.
Someone asked me on twitter if this was the harvest of the century. I would have to say “yes…this is the harvest of the century.” I predict you will be tasting some stellar wines from this harvest.
Passaggio Wines will be adding to its line up this year so keep an eye out for the following wines: Unoaked Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé, Pinot Noir, and Merlot. You can join the Passaggio Passionistas Wine Club and have these wines shipped to you throughout the year.
Click on the photo for the Passaggio Harvest 2012 video…enjoy
I hope you had a wonderful Labor Day weekend…it has been a great start to the 2012 Passaggio Wines…
I took the 2012 Chardonnay and Pinot Grigio off of cold settling and racked them to stainless barrels and tank. Tasting the juice before fermentation…what a great day! This is the beginning….this is it – gotta get this right!!! What’s the pH…? What’s the TA…? What’s the ML…? What’s the YAN…? What’s the Brix…? Whew!!! – here we go…yeast and nutrient are lined up and ready for the next step. Stay tuned for more…
Follow Your Passion
I jumped into the wine industry with a passion. Doesn’t everyone? Wine can be such a luring, compelling, sexy, passionate drink. There are so many wines out there to try. Who isn’t on the hunt for great wines at a great price these days? Who doesn’t like finding those small gems that are tucked away in the crevices of the Wine Industry?
I am on the hunt for you…people who are passionate about wine. I am looking for people who believe in finding special wine that is unique and often not heard of…wine that is made with passion…wine that brings life to your table, and wine you enjoy sharing with your friends and family. I am on the hunt for those who want to be part of something special.
Yes…I am on the hunt for you!!!
I want to share my passion with you.