PacoJet's are typically seen in the kitchens of several high-end restaurants worldwide, not in your average vineyard kitchen however, Meteor Vineyard is not your average winery. This device allows chefs to prepare high quality mousses and sauces at the simple press of a button.
Most notably this device, resembling your counter-top coffee machine, makes the creamiest of ice creams that can take you back to the old fashioned soda-fountains without the hassle of the constant churn method (the blade spins at over 2,000RPM!)
I wouldn't mind seeing this butternut squash ice cream recipe in my future (hint, hint).
While 2013 will long be remembered for the absolute perfection of the growing season, the year also provided some benchmark moments here at Meteor Vineyard.
* Latkes. That’s right – latkes. The unusual confluence of Thanksgiving and Hannukah gave us the first “Thanksgivukkah” in, well, a VERY long time. Barry’s always spectacular holiday menu went a step further, fusing the traditions (and riffs on traditions) from both celebrations. In Barry’s words, “Producing epic Latkes is an exact analog. Technique is essential and the recipe is only a guideline to be adjusted by feel and experience. If you are willing and patient you will be rewarded with a divine experience that will be celebrated by those you prepare them for.” Get the recipe here.
* James Beard award winner Stuart Brioza cooked one of the most memorable meals of the year in the Meteor Vineyard kitchen. The day started with a butchering class at Hudson Farm with a spring lamb raised on the property and proceeded with a harvest of fresh ingredients from Lee Hudson’s incredible farm. In the kitchen Stuart improvised utilizing every part from the lamb. Perfect pairings for our wines!
* The last decade has seen an explosion of incredible restaurants in nearly every city across the country. While we don’t have a lot of wine to spread around we felt it important to expand our national distribution in Georgia, Virginia, Florida and Colorado.
* (Piggybacking on the above) We are proud to find the wines of Meteor Vineyard in many of the top restaurant cellars across the country including The French Laundry, Daniel, BlackBerry Farm and Manresa. The best meal of 2013? Hands down The French Laundry on October 19. Check out the full list of restaurants that feature Meteor Vineyard wines.
* Once again, the second week of August provided one of the greatest meteor showers of the lunar calendar. Our bi-annual Perseid Meteor Shower Party was in full swing celebrating both the shooting “stars” and the release of our 2010 Perseid Cabernet Sauvignon. Save the date for our next fete in August 2015!
* Ok, we said it at the top, but the 2013 harvest was one of the best in memory, with near perfect growing conditions from bud break to harvest. Absolutely perfect berries! While we are a long way off from completing the blends, the raw materials for the wine is absolutely ethereal. Of course, 2012 is still in barrel as well which is equally exciting!
* One of the great joys of Meteor Vineyard has always been working with and selling fruit to a number of top winemakers from the valley (we keep about 25% for the Meteor Vineyard wines). The list has been a who’s who over the years with Andy Erickson, Phillipe Melka, Tony Soter and, of course, Bill and Dawnine Dyer working with the fruit. In a nod to the uniqueness and quality of the site, Bart and Daphne Araujo, whose stewardship of the legendary Eisele Vineyard produced some of California greatest wines, became our newest vineyard clients! We can’t wait to see what they do with the fruit.
* The Hearts Delight Wine Auction in Washington DC has long been a bastion of the great properties of Bordeaux. When they looked to incorporate 2 properties from California into the French heavy tasting, Meteor Vineyard was the first property they tapped. A nod to our style which bridges Napa Valley and Bordeaux? We are excited to return next year!
* Professional wine critics have continued to wax eloquent about the Meteor Vineyard wines crafted by winemaker/partners Bill and Dawnine Dyer. Check out the latest words from Steven Tanzer and Antonio Galloni.
We wish you and your loved ones all the best in the new year and look forward to 2014!
The Meteor Vineyard Team
We hope you had a great Thanksgiving holiday with family, friends and copious amounts of food, wine and good cheer. Here at Meteor Vineyard, this years convergence of Thanksgiving and Hannukah offered a unique opportunity for Barry to innovate on what is always a spectacular meal. His recipe for "epic latkes" is a must!
To help celebrate this holiday season we're opening up our cellar for you to "build your own vertical" of our award-winning Perseid Cabernet Sauvignon. Select your favorite three vintages from 2005-2010 to fill the vacancies in your collection or send an impressive holiday gift to a colleague, friend or family member.
But our cellar isn't limitless! Only a select number of Meteor Vineyard Perseid vertical packs are available and all will be packaged in a custom wood box. Order by Sunday December 8 for holiday delivery.
The entire Meteor Vineyard team wishes you and your family the happiest of holidays!
Think about baking crusty, French baguettes, bread perfection created with just four ingredients: flour, yeast, water, salt. There are many recipes for French bread that provide measurements of each ingredient. But turning out a crusty, chewy, tangy loaf is all about technique. Every batch of flour is different. Atmospheric conditions at various locales will impact many variables such as how the flour hydrates and how well the yeast rises. The baker’s hand is essential in formation of gluten, the very structure of the bread. Bread making requires an experienced set of senses, particularly touch. No recipe can produce epic French bread, it requires experience to make adjustments to the proportions based on feel
Producing epic Latkes is an exact analog. Technique is essential and the recipe is only a guideline to be adjusted by feel and experience. If you are willing and patient you will be rewarded with a divine experience that will be celebrated by those you prepare them for.
Meteor Vineyard is my first job in the wine industry. After moving to Napa from Cleveland, Ohio a couple of years ago I quickly realized that I wanted to be into the wine industry.
In an effort to increase my level of wine knowledge (I love to drink wine however, my knowledge of the process was minimal at best) I signed up for the WSET level 1 course through the Napa Wine Academy. The class was held on a Saturday in October at the beautiful St. Supery Winery.
It was a small group of 7, consisting of people from all walks of life, with different jobs, and different levels of knowledge. We all came together to expand our knowledge together with our enthusiastic instructor Catherine.
The class covered basic wine knowledge from the main styles of wine, characteristics of grape varieties, how to taste and serve wines (and many things in between!)
We were able to learn about wine varieties and different wine growing regions while trying wines from different areas of the world. We were able to work on understanding the art that is food pairings and discuss amongst the group. The class was hands on, fun, interesting and exciting.
Not only did I emerge with a better knowledge and understanding of wine, I learned even more from discussions with the instructor and my peers. The experience was amazing, something I would sign up for again; who knows, maybe level 2 is in my future!
Many of you have probably heard of the most recent wine gadget, the Coravin. This device, invented by a medical device entrepreneur, was created as a way to access wine in the bottle without removing the cork. The Coravin pierces the enclosure with a slender hollow needle and injects Argon gas that replaces the wine that is forced out.
What this allows you to do in essence is remove wine from the bottle and be able to revisit this wine days, weeks or months down the line without suffering the usual effects of an open bottle.
Not only does the device come with a digital readout for exact pour measure to allow the bottle’s wine volume to be used to its full potential, it permits a restaurant to pour older, more rare vintages by the glass without the wine going bad (and you don’t have to worry about empty bottles at the end of the night!)
Mauro Cirilli, Wine Director at Press Club San Francisco, has been involved with the Coravin project for three years. Press Club was selected to utilize the Coravin prototype to give feedback on how it could be improved before launching the device into the market.
Thanks to the device Cirilli was able to put together the largest list in the world of magnum bottles available by the glass, one of these wines being our 2008 Meteor Vineyard Perseid.
“Coravin will change the way people enjoy wines and will improve sales and lower costs for wineries and distributors,” Cirilli said.
Cirilli reiterates the point that the Coravin is meant mostly for the high-end wines, “the ones that we never thought to get just a glass and then put the bottle back in the cellar,” he said.
According to Cirilli, the device will allow restaurants, wine bars and retailers to enrich their lists with new selections, while bringing in extra attention to a larger variety of wines and extra money to the establishments. Wineries and distributors will be able to avoid bottle waste while saving thousands of dollars.
Cirilli says, “Both patrons and business will earn something extra. Coravin gives us unlimited access (cork permitted!)”
Desmond Echavarrie, MS, Senior Wine Advisor at Soutirage, said he recently used the Coravin to test several bottles of 20-year-old Napa Cabernet for an event on Alcatraz Island. “Given the choice of three library vintages from the same winery that we had to purchase 3 cases of, it was a small sampling via Coravin that sealed the deal,” Echavarrie said.
All in all the Coravin sounds like a winner to me; ability to try various library wines by the glass, while saving money, can’t beat that!
Dawnine Dyer on the 2013 vintage;
"I'm very excited about the 2013 vintage. Harvest was early (and sugars a little higher than normal) but we got luck with the weather in the 3 weeks before harvest- temperatures in the low 80s- no heat spikes and the first rain settled the dust and softened the skins and voila- perfection! The color evolution during cold soak has been impressive and as we start into fermentation, the aromas are just lovely.
Bordeaux may own 2009 and 2010 but Napa Valley has 2012 and 2013 sowed up!"
Mike Wolf on the 2013 vintage at Meteor Vineyard;
"We started harvest on 9/19 and finished on 9/28, which is significantly earlier than is typical. All of the fruit was picked at night, and delivered to the winery first thing in the morning. Yields were slightly above normal, and the quality and ripeness were exceptional."
We get super excited early August for multiple reasons; verasion in the vineyard, sunny Napa Valley days and perfectly clear nights to view the Perseid meteor showers.
Here is an excellent time lapse shot of last years showers from Sierra Sky Watcher:
Chef Tony talking to guests about the art of dough and topping combinations while they sip Meteor cabernet (look at all of those options!)
There is no doubt Chef Tony is a ten-time world-champion pizza acrobat after seeing this:
Pizza and Meteor Vineyard cabernet: a Saturday well spent at Meteor
Alister & Paine speaks with Meteor Vineyard winemaker/partner Dawnine Dyer about making wine from Meteor Vineyard fruit and the 2008 vintage.
COLOR - 92%
AROMA - 94%
TASTE - 94%
FINISH - 93%
OVERALL IMPRESSION - 93%
Summary : Aromas of pure cassis and sun warmed black berries meld seamlessly with notes of mocha, fennel, sweet tobacco and filberts. The rich, plush mouth feel explodes with flavor and intensity, bolstered by supple tannins and lovely oak integration. Though this wine will clearly benefit from time in the cellar, it is absolutely gorgeous.