Breathtaking vineyard views, early morning sunrise and champagne breakfast. How can you resist? Hot-Air Balloon rides in Napa Valley are one of the most romantic activities you can expereince in the Napa Valley. Sadly, most people think that they are out of their budget that's why I wanted to share this great deal with you. It's a once-in-a-lifetime activity, and the perfect proposal spot .
Click here for the details!
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Here are the details from Chef Michael Chiarello about a very cool event at his new restaurant, Bottega (and one of my favorite places to eat) on March 4th and March 10th. The town of Yountville will be buzzing these two evenings, I can guarantee that!
Chef Michael Chiarello has announced two very special March dinners at Bottega to honor good friends and former Top Chef Masters competitors Rick Moonen and Lachlan Patterson as well as Master Sommelier Bobby Stuckey. The dinners will celebrate their unique, far-reaching culinary influence and showcase their talent to Napa Valley locals and visitors. Chef Chiarello says, “The Napa Valley is in for a real treat. We are so honored to host Rick, Lachlan, and Bobby all the way from Las Vegas and Boulder, Colorado. These dinners are not to be missed.”
Chef Rick Moonen will visit Yountville on Thursday, March 4, to share special treats from his acclaimed restaurant, RM Seafood in Las Vegas, and delicious tidbits of his Top Chef Masters experience with Chef Michael Chiarello. Rick will demonstrate his famous “Moon Doggies” (Shrimp Corn Dogs), dish on “the dish that wasn’t,” and more seriously, talk about his passion for sustainable fisheries. Demo, tasting and book signing of his most recently released and acclaimed book, Fish Without a Doubt: The Cook’s Essential Companion are free; signed books are available for $35. Then Chef Moonen will step next door to Bottega Restaurant to cook star dishes from his RM Seafood Restaurant alongside Chef Chiarello and the Bottega team. Four-course tasting menu and a la carte options available. Space is limited. For reservations to the free demo and book signing from 4-5:30 pm at NapaStyle Yountville, please RSVP to 106manager@napastyle.com or 707-945-1230. For reservations to dinner with guest chef Rick Moonen at Bottega, please RSVP to specialevents@botteganapavalley.com or call 707-945-1050.
On March 10, James Beard Award-winning Chef Lachlan Patterson and Master Sommelier Bobby Stuckey will visit Bottega Restaurant to share incredible Northern Italian food and wine from acclaimed Boulder restaurant Frasca, their Scarpetta wines, and of course, insider commentary on the Top Chef Masters experience. Patterson and Stuckey’s passion for the Friulian region of Northern Italy is apparent and fully integrated at Frasca, where the cuisine of this special Italian region is paired with wines from Friuli, including wines created under their own label, Scarpetta Wine Company. The evening will include a four-course tasting menu of Chef Patterson’s creations paired with Scarpetta wines, select a la carte menu items prepared by Patterson, as well as tastings of Chef Chiarello’s first and only white wine from Chiarello Family Vineyards – a Ribolla Gialla made from a Napa Valley-grown fruit of this famous Friulian varietal. For reservations to this special dinner, RSVP to specialevents@botteganapavalley.com or call 707-945-1050.
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Want to learn more about wine? Have you ever tasted a wine and liked it but didn’t know what else to say to describe the character beyond saying ‘it tastes yummy’? Or not sure what questions to ask to help you understand more about the wine?
Below are some simple wine terms twisted in an amusingly romantic manner and intended to increase your wine knowledge and make you sound like a pro the next time you discuss and taste vino.
Start with these basic wine terms and you will be a pro in no time! Cheers…
Acidity - When in perfect balance, acidity is what gives wine its fresh, crisp character; but like all sensuous equilibriums, this is a delicate one to achieve. Acid levels that are too high will render wine sharp and bitter while too small an amount can leave a wine seeming “flat.”
Appellation - Sometimes, it is about where you are; this is the term used to describe the region where a particular grape was grown and ripened to perfection. Napa Valley itself has almost 15 sub-appellations.
Aroma - As in love, so in wine: when we talk about new love, we speak differently than we do about mature, time-tested love. In the same way, the terms used to describe a wine’s scent depend upon its ripeness. “Aroma” refers to younger wines, while the more sophisticated “bouquet” is reserved for mature wines.
Body - Beauty comes in every shape and size imaginable. Since we are highly sensitive and sensuous beings, the tiniest difference in weight imparted by a wine to our mouths will be noticeable, and called light, medium, or full-bodied.
Decanting - This is the important process in which a decanter is used to separate undesired sediment from the wine, ensuring its prized “brightness.”
Finish - Our senses linger in pleasurable states long after the event itself has passed; thus after wine is swallowed, its “finish” on your tongue will tell you a great deal about its quality.
Fruit - These ones are not forbidden, thankfully. In fact, they are the main component of wine, and not restricted to grapes; a myriad of other fruits are employed to help describe the wine’s character, such as pear, plum, cherry, blackberry, and many more.
Legs - There’s nothing like a great pair. After wine has been swirled in its glass, tell-tale tracks of liquid cling to the sides, betraying levels of alcohol and glycerol. Even though they’re also called “tears,” there’s no need to mourn – unless of course your glass is empty.
New World Wine - A whole new world of wine has come into being, hailing from places off the beaten path in Argentina, Australia, Canada, Chile, New Zealand, South Africa and United States. It pays to be adventurous…
Nose - Whoever said wine doesn’t have personality? Indeed, its aromatic “nose” will either beckon you to a taste, or repel you forever with its sharp odor.
Old World Wine - There is always great richness to be enjoyed from the fruits of tradition: the products of historical wine growing regions in Europe and North Africa have a reputation for a reason.
Varietal – This tells you the main grape used to make the particular blend of wine. It has to be a certain percentage, such as 75% Cabernet Sauvignon for it to be called a Cabernet. Just like most men, winemakers like variety too and often blend two to three varietals to make one delicious tasting wine.
Check out these two awesome websites that I contribute to weekly!
http://www.destinationidomagblog.com/20 ... ology.html
http://www.antibride.com/
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Click here to view my recent segment on View from the Bay!
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