Meteor Vineyard

Meteor Blog

Lauren Betts
 
April 28, 2014 | Lauren Betts

Best Party of the Year? Jacques Pepin rocks Meteor Vineyard

Fourteen Bay Area Michelin Starred chefs gathered at Meteor Vineyard yesterday for a daylong Family House charity event of cooking, wine, cocktails and mingling together with the 8 lucky auction guests.

It was quite a treat watching chefs working together whether it be hand-rolling pasta, checking on the two 80lb pigs in the caja china’s, cooking pizzas and fish in the two pizza ovens or helping place sorbet on the coconut rice pudding.  We didn’t just have the Michelin Chef’s helping (& playing) we also had 8 well-known volunteer chefs helping on each dish that came out throughout the day, along with amazing volunteer service. 

Thaddeus Vogler from Bar Agricole was slinging cocktails all day, from old-fashions to pineapple concoctions.   Wines from the Schulers & Aldorotys private cellars never stopped flowing from local Brown Chardonnay, Hudson Grenache Rose, Massican Sauvignon Blanc to Fracois Cotat Sancerre rose, Dauvissat Chablis along with our Meteor Vineyard Perseid.  

To Start Hiro Sone, from Ame and Terra, presented a beautiful and colorful raw fish dish that was gone in minutes to be followed by oysters by Mourad Lahlou from Aziza and savory pancakes from Stuart Brioza of State Bird Provisions.

The next round showed white asparagus from Ken Frank of La Toque, rabbit boudin blanc with a spring vegetable stew from Farmhouse Inn, Spiced duck from Robert Curry at Auberge, fresh pasta from Michael Tusk at Quince and thai style fried catfish lettuce wraps from James Syhabout from Commis.  Owner Barry Schuler brought out 4 of his homemade cheeses paired with his delicious soda bread to praise from all who tasted it.  

For the piece de resistance Michael Sandoval from Bouchon presented two 80lb pigs straight from the caja china, along with baked mac and cheese.  Chef Jacques Pepin and Napa wine legend Margrit Mondavi were able to cut from the pig (and eat with their hands!) while toasting with a 3L of 21st Century Cuvee Brut Mumm sparkling wine. 

The finale came in the form of chocolates, mini macaroons and pate de fruit from Domique Crenn of Atelier Crenn along with coconut rice pudding with mango sorbet from Roland Passot from La Folie. 

The day ended with Michelin Chefs, volunteers and guests all enjoying the Napa air with a glass of wine around the firepits at Meteor Vineyard.   Was a great event, for a great cause!

 

To learn more about Family House go to http://www.familyhouseinc.org

Time Posted: Apr 28, 2014 at 4:27 PM
Meteor Vineyard Team
 
April 25, 2014 | Meteor Vineyard Team

Jacques Pepin at Meteor Vineyard this Sunday

Meteor Vineyard is proud to be one of the sponsors of this incredible event in support of San Francisco's Family House.

This Sunday, April 27, eight guests will become culinary insiders as they join Jaques, Claudine and 10 Bay Area Michelin starred chefs to cook and party at Meteor Vineyard. Chefs include Michael Tusk from Quince, Dominique Crenn from Atelier Crenn, Roland Passot from La Folie, Michael Sandoval from Bouchon, Mourad Lahlou from Aziza, Catherine & Joe Bartholomei and Steve Litke from the Farmhouse Inn, Stuart Brioza from State Bird Provisions, James Syhabout from Commis, Ken Frank from La Toque, Robert Curry from Auberge du Soleil, Teague Moriarty and Duncan Holmes from Sons & Daughters, and Lissa Doumani and Hiro Sone from Ame and Terra.

Guests will throw pizzas with 11-time World Pizza Champion Tony Gemignani as he makes his renowned pizza at the wood-fired oven; Thaddeus Vogler from Bar Agricole will be on hand to blend up specialty cocktails; and Meteor Vineyard owners Barry and Tracy Schuler and 55 Degrees owners Neil and Karen Aldoroty are raiding their private cellars to pour you some of their favorite wines.

Follow along for Non-Stop Cooking, Eating, and Drinking

Time Posted: Apr 25, 2014 at 1:16 PM
Lauren Betts
 
April 15, 2014 | Lauren Betts

Journal Your Wine Experience on your Smartphone

Delectable, an app that helps you track and organize wine on your phone has rocketed to over 2.1 million users.  Using anti-terrorist technology, founder Alex Fishman, uses the same data integration technologies the government uses to track and capture terrorists, except in this case he is using it to help people find their favorite wines.

This has been a difficult task for wine apps that have come before Delectable, mostly due to the crazy amounts of wineries and wines in the world and a limited database.   As most of you know, wine labels only give you the pertanent information but, what about the information the customer wants to know about the wine as they are drinking it?  They want to know more about the producer, and the grapes, and the way the wines were made...the story behind the wine.  

When out at a restaurant and facing these questions, you can take a photo of the label with the Delectable app, and it will tell you the vintage, more about the winery, perhaps even notes from the winemakers.  And it gets even better, you can even order the wine inside the app!  This is just another way for wineries to be seen via social media, and even get a sale out of it! (of course, Delectable does make a small percentage of the sale).  

Another thing, it's database always gets the wines correct--take a photo of the label showing the vintage, producer and wine name, or of the wine listed on a menu, give the app a few moments, and boom! it catalogs the wine correctly!

Several wine lovers and writers say that Delectable is the best wine app on the market right now and I have to agree.  Not only can you snap a photo of a bottle you are enjoying at a restaurant to learn more about it and even purchase it but, the photo is also uploaded and shared with your "friends" on delectable (similar to Instagram).  

Your friends will see what you are drinking, and you can see what they are drinking, perhaps therefore finding a new bottle of wine to try out at next weekends BBQ or dinner!  The app allows you to rate the wine, so you can see what your friends and even people you highly respect in the industry are recommending by how they have ranked their experience with the wine.  

In October 2013 Delectable partnered up with VinTank and with this partnership, Delectable data such as who is drinking what and where appears in VinTank Social Connect for wineries interested in what consumers are up to.  This is a huge step in leading wineries to find potential clients via social media.   

With very few drawbacks such as not being able to manually enter information if the photo doesn't include it, a better rating system, or perhaps better tagging capabilities and fun filters like Instagram, I would recommend the app for wine lovers across the world, and for wineries looking to interact with their client base!  It's a win-win and a fun one at that!

Time Posted: Apr 15, 2014 at 9:54 AM
Lauren Betts
 
April 3, 2014 | Lauren Betts

The Beauty that is Bud Break

What is Bud Break?  This isn’t just a beautiful site, it’s when the ground warms up as hormones activate in the roots and tell the vine to grow in order to produce all of the wines we love to drink. 

The bud break stage begins around March with the “bleeding” of the wine, when the warm soil and osmotic forces pushes water, containing a low concentration of organic acids, hormones, minerals and sugars, up from the root system and it is expelled from the cuts left over from pruning the vine.

Did you know that during this period a single vine can “bleed” up to 1.3 gallons of water?

Bud Break is also known as the “green point.”  Each bud contains all of the ingredients in tiny forms—shoots, leaves, tendrils and berries that are not yet grapes.  When the sap starts to flow, the grapes will begin to grow. 

Pruners leave two buds on each spur carefully in place in order to provide growth and eventually, the bounty of the wine. 

The energy to facilitate this growth comes from reserves of carbohydrate stored in the roots and wood of the vine from the last growth cycle. 

A thin web of cottony fibers, much like a spider’s web called the tomentum, first protects buds.  This shatters as leaves first start to appear, in the beautiful flowering of the bud.

Each Varietal has a different and defining appearance, with the cabernet sauvignon being radiant with color. 

The buds form tiny shoots that eventually sprout tiny leaves that begin photosynthesis to produce the energy to accelerate growth into the next cycle.

 

Time Posted: Apr 3, 2014 at 9:56 AM
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