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
lemon
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

Creamed Corn:
Shuck corn & grate on largest side of box grater
Milk cobs by running the back of a knife down them
Bring corn & “milk” to simmer
Add cream, cook for 10 minutes & season with salt & pepper

Bok Choy:
Cut each head in half length wise
Drizzle with olive oil, squeeze of lemon, salt & pepper

To Assemble:
Prepare Grill
Generously sprinke each side of Salmon with salt & pepper
Grill skin side down until skin shrinks and separates from flesh 
Flip and grill until opaque throughout and translucent at very center
Transfere to platter
Grill Bok Choy
Spoon Cream Corn on plate, place Bok Choy on top
Place Salmon, skin side up, on top
Drizzle sauce around. Serves 4

Clark-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

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

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.  It is my new favorite place in the San Francisco Bay Area.

Reason #1:  Check out the Episodes link on the new site www.wineexpedition.com.  It is the first of three episodes at Clark-Claudon Vineyards.  In the first, Tom is discussing fruit ripeness in the vineyard, next will be bass fishing in the reservoir & then a wine & cheese pairing on the vineyard cottage deck.  I hope you enjoy!

Reason 2:   It is raining! Hallaluja!  We are down 10 inches below normal.  Ugh!  First the economy and now an angry Mother…Mother Nature that is…but, today it is raining…oh the simple pleasures.

Thankfully our reservoir will be full by irrigation time.  Our spring fed creek, dry last fall, is now flowing beautifully.  We have a license to capture some of its wet glory for agricultural use.  Tom engineered a system that takes the water up over the hill and into the reservoir…little by little…it will be full just in time.

Growing grapes & making wine is so much like life; oh, thats right, this is our life…what doesn’t get us will give us character, complexity & grace.  Well, at least that is true for our wine.  

Two reasons to smile! 

Wow!  Auction Napa Valley raised over $10,000,000!  Wine is an amazing vehicle for raising money for life changing programs.  Our wine was a great success, but more importantly it is so satisfying to contribute to this amazing event. 

Thanks to the NV Vintners staff.  They are even more amazing!!!

People lining up to taste our barrel lot

Making new friends…

Re-connecting with old friends… 

Our community is ready to be the hostess with the mostest as Auction Napa Valley 2008 kicks off.  This four day event, sponsered by Napa Valley Vintners, brings together the entire community to raise money for health, housing and education programs in our county.Click here to learn more about who it helps.  Local, out of state and international attendees come to savor the generosity & bounty that is Napa Valley.  Over its 27 year history, the auction has enabled Napa Valley Vintners to give nearly $78 million to our community.

Tom & I will be pouring our 2006 vintage from barrel during the Taste Napa Valley Barrel Auction on Friday.  With a history of being in the top tier of barrel lots, we are looking foreward to sharing this vintage while raising a good chunk of change. Clark-Claudon wines will also be part of the Welcome Wagon lot being auctioned off during the main event on Saturday evening. 

If you are attending please come by our barrel for a taste!