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Category Archives: Experience

To all who fear opening a waxed Eternity bottle, now you too can be an expert!  Don’t hesitate to educate anyone who brings out a knife or pales at the sight of a waxed bottle.

Why use wax?  Besides being beautiful and adding to the hand crafted nature of our Eternity Reserve Cabernet, the wax slows down the aging process by decreasing the rate of oxygen that the wine breathes.   By using wax and very high quality cork enclosures we are doing our best to assure the breathing process will be very slow and gentle.

For those who prefer young Cabernets, wax allows the wine to remain bright longer.  For those who have learned to love a great aged wine, a wax enclosure gives a wine of this caliber more time to reach its peak while holding on to its vitality.

In earlier times, the wax used for wine enclosures became brittle as it cooled and more so as it aged.  This became the bane for many who found no romance in trying to remove the wax from a beautiful aged wine.  At Clark-Claudon we use a new type of wax that holds on to its elasticity. Waxing is a … Read more

Categories: Educate, Experience

This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish.  In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet.  I expected him to come up with a meat dish, but not only does this work, it is spectacular! 

I have summarized the recipe below.  The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.

Clark-Claudon Cabernet
Grilled Crispy Skin Wild Salmon with Creamed Corn, Baby Bok Choy & Beurre Rouge Sauce

Ingredients:                                          Beurre Rouge:
Salmon fillets; wild, skin on                1/2 C Clark-Claudon Estate Cab
4 heads baby bok choy                       1/4 C minced Shallots
4 ears sweet corn                                1/2 tsp. red wine vinegar
3/4 C cream                                         8T unsalted butter
olive oil                                                 Garnish:
salt & pepper                                        Pea shoots on top, with a squeeze of lemon & drizzle of olive oil

To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter.  Hold in warm kitchen spot… Read more

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Back Lane Wineries of Napa ValleyClark-Claudon Featured in Back Lane Wineries of Napa Valley

Back Lane Wineries was written by Tilar Mazzeo, author of New York Times best selling biography, “The Widow Clicquot,” and the forthcoming, “Secret of Chanel No.5.”  It is a gem of a book for visitors who want to get away from the crowds and commercial center of the Napa Valley and have a more personal & relaxed wine country experience. It was a pleasure to share our wine and a tranquil visit on the vineyard cottage deck. Tilar is definitely a writer worth following!  www.littlebookroom.com/napa.html

 Clark-Claudon Cabernet Featured in the Second Printing of Decanting Napa Valley; The Cook Book

Available this Fall…more info coming; www.decantingwinecountry.com

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Categories: Experience

2nd bottling party

It was a Buen Dia; 'good day'!

…funky barn, yummy wine, sticky fingers, hand filler, purple smiles, crooked labels, family fun, laughter, hand corking, amazing sky, vineyard beauty, new friends…

If you weren’t…you should have been there!

Next Event: October 2010

Barrel Party/2007 Release Celebration/2010 Harvest Party all rolled into one

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I wait way too long to blog.  Then I have more to say than anyone would want to read.  On a day as beautiful as this, I will just recommend a place to enjoy it; Cavallo Point Lodge, Sausalito, California; www.cavallopoint.com

After a recent stay, I can confidently recommend everything about this very special place.  During the day you can enjoy; Golden Gate views, luxurious rooms, relaxing porch time, beautiful hikes and a spa & healing arts center.  Then, at the end of the day, the casual elegance of Murray’s Circle, Marine County’s only Michelin rated resaturant, is perfect.  The menu is artistically crafted by Executive Chef Josheph Humphries while the wine cellar, created by Wine Director Dan O’Brien, is one of the most extensive in the country.  I am pleased to note, it includes multiple vintages of Clark-Claudon Cabernet.

Cavallo Point is also great for day trippers.  Enjoy the lively Farley’s Bar, sit on the long white porch or stay a little longer and soak in the warmth from the fire pit as you watch the evening colors change and the lights come alive in San Francisco.  Cavallo Point Lodge is a destination not to be missed.  … Read more

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Photos by Briana Marie Photography