The Blonde Bear Tavern and Merryvale Vineyards will be hosting their eighth annual wine dinner in conjunction with the 34th Taos Winter Wine Festival on Friday, January 31st at 6:00 pm.  Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For nearly 40 years Merryvale has been turning exceptional Napa Valley grapes into world-class wine. The winery is world-renowned for rich, powerful Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, “Profile”.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy, and sustainable farming practices. It has received “Napa Green Vineyard”, “Napa Green Winery”, and “Bay Area Green Business” certifications.

The Menu (Subject to Change)

Hors d’œuvre 
Siberian Sturgeon Caviar | Russian Blini | House-made Crème Fraîche
Radis au Beurre (Radishes and House-made Butter)
Basque-style Croquettes | Béchamel | Serrano Ham
Starmont Sauvignon Blanc 2016

First Course
Dover Sole | Haricot Vert | Hollandaise
Merryvale Carneros Chardonnay 2015

Second Course
Pan-Seared Quail | Goat Cheese Polenta | Huckleberry Demi-Glace
Merryvale Carneros Pinot Noir 2015

Main Course
“Taos Cut” Bone-in New York Strip | Merryvale Cabernet Sauvignon Reduction | Porcini Risotto | Roasted Broccolo Romanesco
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Apfelstrudel mit Vanillesoße
Merryvale “Antigua” NV

The Merryvale Vineyards & Blonde Bear Tavern Wine Dinner
Friday, January 31, 2020
6:00 pm
$135 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Eighth Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

The Blonde Bear Tavern and Merryvale Vineyards will be hosting their seventh annual wine dinner in conjunction with the 33rd Taos Winter Wine Festival on Friday, February 1st at 6:00 pm. Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For nearly 40 years Merryvale has been turning exceptional Napa Valley grapes into world-class wine. The winery is world-renowned for rich, power Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, “Profile”.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy, and sustainable farming practices. It has received “Napa Green Vineyard”, “Napa Green Winery”, and “Bay Area Green Business” certifications.

The Menu (Subject to Change)

Hors d’œuvre
House-cured Gravlax Crêpes, featuring crêpes from Molly’s Crepe Escape
Crostino of La Belle Farm Fois Gras Mousse | Pickled Onion
Scallop Creviche
Starmont Sauvignon Blanc 2016

First Course
Siberian Sturgeon Caviar | Avocado Mousse | Shaved Pistachio | Brioche Crisps
Merryvale Carneros Chardonnay 2015

Second Course
Seared Squab | Parmesan Polenta | Merryvale “Antigua” Reduction
Merryvale Carneros Pinot Noir 2015

Main Course
Beef Tenderloin Roulade | Wild Mushroom Filling
Pomme Darphin
Pea Purée | Carrot Mousseline
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Baked Alaska | Crème Anglaise
Merryvale “Antigua” NV

The Merryvale Vineyards & Blonde Bear Tavern Wine Dinner
Friday, February 1, 2019
6:00 pm
$135 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Seventh Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

The 2nd Annual Taos Summer Wine Festival is only a couple of weeks away.  We will be participating again both for the Friday Roaming Dinner and the Saturday Grand Tasting.

For Friday’s Wine Dinner, we will be teaming with Chehalem Winery as one of the three participants in the Roaming Dinner.

On the Menu:
Amuse-bouche: Gravlax Crostino: Dill-cured Salmon Filet on a Crostino | Beet Relish | Crème Fraîche

Main Course: Tournedos Rossini: Medallions of Beef Tenderloin | Seared Foie Gras | Himalayan Black Truffle Sauce | Crispy Squash Blossom

Paired with Chehalem Winery Pinot Noir Reserve 2011

For more information, including lodging options and tickets, click here.

Here’s a short clip from Chehalem, one of Oregon’s premiere wineries:

And check out this short clip from last year’s Summer Wine Festival:

It was a great time, and this year will be even better!  Reserve now, tickets are moving fast.

The post The 2nd Annual Taos Summer Wine Festival appeared first on BELLAVITÆ.

Our Sixth Annual Wine Dinner with Merryvale Vineyards was thoroughly enjoyable.  The pairings seemed spot on (if I do say so myself!), the wines were marvelous, and the vibe was perfect:  lively, friendly, family-like.

Here are a few shots of the food as we plated it in the kitchen (photos courtesy Kim Pippinger):

A special thanks to René Schlatter, all our guests, and of course to our wonderful staff.  See you next year!

The post The Merryvale Wine Dinner – a Few Photos appeared first on BELLAVITÆ.

The Blonde Bear Tavern and Merryvale Vineyards will be hosting their sixth annual wine dinner in conjunction with the 32nd Taos Winter Wine Festival on Friday, February 2nd at 6:00 pm. Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For over 30 years Merryvale has been turning exceptional Napa Valley grapes into world class wine. The winery is world renowned for rich, powerful Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, Profile.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley.

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy and sustainable farming practices. It has received Napa Green Vineyard, Napa Green Winery and Bay Area Green Business certifications.

The Menu (Subject to Change)

Hors d’œuvre
Crostini
– Wild Mushroom | Hazelnut Pâté
– Gravlax | Beurre Maître d’Hôtel
– Grilled Shrimp | Avocado Pico De Gallo
Arancine | Rumi Afghani Saffron
Merryvale Carneros Chardonnay 2015

First Course
Coriander-Seared Yellowtail Tuna | Citrus Suprême | Fennel
Starmont Sauvignon Blanc 2016

Second Course
Seared La Belle Farm Foie Gras | Fresh Mission Fig Brûlée | Pancetta Crème Anglaise | Gastrique of 1996 Château La Tour Blanche Premier Cru Sauternes
Merryvale Carneros Pinot Noir 2015

Main Course
Porcini- and Rosemary-Crusted 1855 Tenderloin of Beef Medallions with Starmont Cabernet Sauvignon/Merryvale “Antigua” Sauce | Duchess Potatoes with Smoked Onion Soubise | Winter Vegetable Napoléon
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Grilled Bosc Pear | Caramel | Queso de Valdeón Blue Cheese | Piñon Crunch | Elderflower Coulis
Merryvale “Antigua” NV

The Merryvale Vineyards and Blonde Bear Tavern Wine Dinner
Friday, February 2, 2018
6:00 pm
$125 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Sixth Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

We’ve already started preparing the five-course wine dinner that will take place next Thursday, January 30th.

I spoke with René Schlatter, President and CEO of Merryvale Vineyards, today to finalize details.

The wines have arrived, and our entire staff is excited to provide our guests a memorable experience of great wine and food.

A radio spot about the event is currently running on KTAO radio; you can listen to it here:

For details on this fabulous event, click here.  See you Thursday.

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The post Wine Dinner One Week from Tonight appeared first on BELLAVITÆ.

We are pleased that The Blonde Bear Tavern will be participating once again in this year’s 28th Annual Taos Winter Wine Festival and celebrating the return of René Schlatter from Merryvale Vineyards, one of Napa Valley’s most prestigious wineries.  René and I will be hosting a special wine dinner to guide guests through six of Merryvale’s most notable wines.  We have carefully developed the menu to highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.  Last year’s dinner proved to be simply magical; we’re working to ensure this year’s will be as well.

.

THE WINERY

The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.  The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.

Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels.  The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.

In 1991, European businessman Jack Schlatter became a partner in Merryvale Vineyards.  A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley.  Within five years, Jack and his family became the sole proprietors of Merryvale Vineyards, expanding vineyard holdings to 75 acres and constructing the Starmont Winery in 2006.

“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.

Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.

“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is now responsible for the winery’s day-to-day operations.

.

RENÉ SCHLATTER

René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995.  Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow.  He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona.  He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.

That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.

Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:

• 70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
• 55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
• Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.

.

In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.

Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.

.

THE WINES

Starmont Napa Valley Sauvignon Blanc, 2012

This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.

Tasting Notes:  Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.

Merryvale Carneros Chardonnay , 2011

Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.

Tasting Notes:  Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.

Merryvale Carneros Pinot Noir, 2010

Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture.  The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.

Tasting Notes:  Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.

Cabernet Napa Valley Sauvignon, 2008

This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.

Tasting Notes:  Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.

Merryvale’s Signature Bordeaux Blend, “Profile”, 2010

Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago.  The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.

Tasting Notes:  Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.

“Antigua” Napa Valley, NV

This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994.  It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.

Tasting Notes:  Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

.

THE DINNER

Hors d’Œuvre

Aged Parmigiano-Reggiano DOP drizzled with 10-year old Acetaia Leonardi Balsamic Vinegar
Pecorino Toscano Stagionato DOP with Maria Grammatico’s Quince Paste
Colavolpe Montagnoli Baked Figs wrapped in crispy Pancetta

“Starmont” by Merryvale Sauvignon Blanc

.

First Course

Medallions of Lobster Poached in Butter with Creamy Lobster Broth

Merryvale Carneros Chardonnay, 2011

.

Pasta

Mushroom and Veal Agnolotti with Butter and Sage

Merryvale Carneros Pinot Noir, 2010

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Main Course

Four Daughters Land & Cattle Chateaubriand with Simple Red Wine Sauce
Tasting of Potatoes with Black Truffles
Braised Fennel

Merryvale Napa Cabernet Sauvignon, 2008

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Dessert

Soufflé au Chocolat with Champagne Sauce

Merryvale’s Signature Bordeaux Blend,  “Profile”, 2012

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Post-Prandial

Merryvale “Antigua”, NV

28^th ANNUAL TAOS WINTER WINE FESTIVAL

This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:

The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries.  This Opening Night Reserve Tasting also features a silent auction of wine to benefit a local non-profit organization.

The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.

For more information and tickets, visit the Taos Winter Wine Festival website.  Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?

.

The post Merryvale Vineyards Returns to The Blonde Bear Tavern appeared first on BELLAVITÆ.

We are pleased to participate again in this year’s 27th Annual Taos Winter Wine Festival, by hosting one of Napa Valley’s most prestigious wineries – Merryvale Vineyards – right here at The Blonde Bear Tavern.  President and manager of the winery’s day-to-day operations, René Schlatter, will be on hand for this special wine dinner to guide guests through six of Merryvale’s most notable wines.  Sous Chef Martha Jurardo, our kitchen staff, and I have meticulously developed a menu that will highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.

.

THE WINERY

The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.  The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.

Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels.  The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.

Ask Merryvale Proprietor Jack Schlatter about his background as a cotton classer in México, coffee taster in Brazil, or any of his other fascinating experiences and he’ll quickly steer the conversation back to his true passion – the wines of Merryvale Vineyards. A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley to become a partner in Merryvale.

“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.

Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.

“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is responsible for the winery’s day-to-day operations.

.

RENÉ SCHLATTER

René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995.  Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow.  He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona.  He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.

That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.

Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:

• 70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
• 55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
• Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.

.

In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.

Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.

.

THE WINES

“Starmont” Sauvignon Blanc Napa Valley, 2011

This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.

Tasting Notes:  Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.

Chardonnay Carneros, 2010

Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.

Tasting Notes:  Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.

Pinot Noir Carneros, 2011

Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture.  The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.

Tasting Notes:  Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.

Cabernet Sauvignon Napa Valley, 2008

This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.

Tasting Notes:  Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.

“Profile” Cabernet Sauvignon Napa Valley, 2009

Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago.  The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.

Tasting Notes:  Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.

“Antigua” Napa Valley, NV

This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994.  It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.

Tasting Notes:  Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

.

THE DINNER

Hors d’Œuvre

Parmigiano-Reggiano drizzled with 12-year old Balsamic Vinegar
Venetian Paté Crostini
Endive stuffed with Gorgonzola and Walnuts, drizzled with Chestnut Honey

“Starmont” by Merryvale Sauvignon Blanc

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First Course

Seared Scallop on a bed of Baby Lettuces with Blood Orange Vinaigrette

Merryvale Carneros Chardonnay

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Pasta

Four-Mushroom Lasagne with Spinach Pasta

Merryvale Carneros Pinot Noir

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Main Course

Roast Beef with Mountain Gravy
Farro cooked in the manner of Risotto with Chanterelles
Roasted Beets with Crumbles of Mountain Gorgonzola and Walnuts

Merryvale Napa Cabernet Sauvignon

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Dessert

Pots de Crème au Chocolat with Raspberry Sauce

Merryvale Napa Cabernet Sauvignon “Profile”

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Post-Prandial

Merryvale “Antigua”

27^th ANNUAL TAOS WINTER WINE FESTIVAL

This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:

The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries.  This Opening Night Reserve Tasting also features a silent auction of wine to benefit the Taos High School Culinary Arts Program.

The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.  A silent auction of rare wines benefits the Taos Community Foundation.

For more information and tickets, visit the Taos Winter Wine Festival website.  Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?

.

The post 27th Annual Taos Winter Wine Festival – Featuring Merryvale Vineyards appeared first on BELLAVITÆ.

I am constantly asked the question, “How do I improve my wine knowledge?”  To which I always respond, “Keep drinking!”   There’s no better way to familiarize yourself with wines than a wine tasting.  It’s a great way to experience new vintages of your favorites, and to explore other varietals and regions around the world.

This week the Taos Winter Wine Festival will provide you such an opportunity. There are several seminars and dinners scheduled, along with two major tastings:

The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with a dozen of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 30 participating wineries.  This Opening Night Reserve Tasting also features a silent auction of wine to benefit the Taos High School Culinary Arts Program.

The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines from 30 participating wineries — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.  A silent auction of rare wines benefits the Taos Community Foundation.

For more information and tickets, visit the Taos Winter Wine Festival website.  Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?

The post 26th Annual Taos Winter Wine Festival appeared first on BELLAVITÆ.

Karen Page and Andrew Dornenburg’s latest book, The Food Lover’s Guide to Wine, is scheduled to be published by Little, Brown this fall.  The book picks up where What to Drink with What You Eat left off in exploring wine as the ideal complement to food, promising readers that if they love food, they know flavor — and can master wine.

Andrew and Karen were frequent guests at Bellavitae, and I always loved seeing them.  Their books are renowned in the hospitality industry, but more importantly, revered by professional chefs and sommeliers alike.

But to me, this book’s most important contribution — like that of What to Drink with What You Eat — is sharing the couple’s continuing journey of demystifying wine.  Andrew and Karen strike an intelligent, yet down-to-earth approach to wine drinking, with an emphasis on flavor.

Food is enhanced with wine and vice versa.  And an optimal pairing of food and wine creates an experience that is nothing short of magical.  This book will guide any palate toward heaven on earth.

I have always been fascinated by terroir and its influence on how things taste.  Its greatest expression, in my opinion, is through cheese and wine.  Why?  Because both are aged, thus the flavors have intensified, transporting the taster to that area of the world where the unique elements — soil, weather, altitude, etc. — converge to create flavors like nowhere else on earth.

I’m looking forward to reading The Food Lover’s Guide to Wine and expect it will occupy a prominent place next to other important books of reference by these two influential writers.

If you pre-order, you can receive 34% off the cover price by clicking here.  Oh, and it will also be available for Kindle at a 43% discount.  It’s what I plan to do, and hope to some day get the book autographed — it’s been way too long since I’ve seen Andrew and Karen.

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Related:

• Investing Lessons From Da Vinci And Edison
• What to Drink with What You Eat
• Six Magical Years
• The Flavor Bible – More Recognition
• Dining at Bellavitae

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