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Thornton Winery 24th Annual Champagne Jazz Series – Jazz Perfected

Sunday, May 6th, 2012

They say that practice makes perfect and after 23 years of “practice,” Thornton Winery proved the adage with a near

Mindi Abair ignited the crowd, backed up by Drummer Jamey Tate, Keyboardist Rodney Lee, Bassist Derrick Frank, Guitarrist Jay Gore Photo: Carmen Micheli

perfect season opener of their Champagne Jazz Series on Sunday, April 29.

I was fortunate to attend last year’s impressive season opener featuring jazz flamenco guitarist Jesse Cook (read more here), so I had high expectations and was still totally blown away by the caliber of musical talent, food and wine that form Thornton Winery’s impeccable trinity.

The newly re-shaded Fountain Courtyard was buzzing with excitement as guests settled in. Near perfect weather was on order and slight breezes carried laughter and chatter to all corners of the beautiful French country venue. The chateau towered behind the stage, standing guard as Mindi Abair lit up the stage with her energetic contemporary jazz style.

Abair’s unique brand of pop-meets-jazz saxophone and magnetic personality captured the crowd with “Any Way You Wanna” and did not let go until she rocked her way through the audience with the cover “Pinball Wizard” as an encore. With a recent appearance on American Idol and 10 #1 radio singles to her credit, Abair commented that she considers herself lucky to open a series that features such a high level of

Pre-concert-Press-Press Gathering-David Vergari, John Thornton, Mindi Abair,-Sally Thornton, Jeff Golub, with Luke David Pack & Steve Thornton Photo: Corie Maue

jazz talent from around the world. “I look forward to this all year!” she beamed more than once.

Joining Abair were contemporary jazz guitarist Jeff Golub and former Ambrosia front man David Pack. Golub, who lent his blues guitar and gravely voice to several numbers, quipped, “Every blues man has a hat and a story,” and went on to share that his suddenly lost his sight about a year ago. With guide dog, Luke, and friends like Abair and Pack, Golub has not let this unexpected turn slow him down one bit.

Pack brought back good memories with his reprise of several familiar hits, “You’re the Only Woman,” “How Much I Feel,” and “Biggest Part of Me.” The eclectic style of each artist lent a rock concert feel to the evening which had the crowd on its feet more than once.

Cafe Champagne Chef Steve Pickell has mastered the art of Contemporary Fusion Cuisine, so the Gourmet Supper Package is a necessity for those looking to indulge in the true Thornton experience. The meal on opening night was a spring stunner.

Oven Roasted Chicken Breast paired with 2010 Mouvedre Photo: Core Maue

The evening began with a Marinated Artichoke and Asparagus Salad with tomato confit and micro greens paired with Thornton 2010 Viognier. The richness of the artichoke, brightness of the confit and bite of the peppery arugula worked so well together. Pickell believes in simple, fresh, seasonal ingredients and clean flavors – the salad was a perfect snapshot of his philosophy of cooking. With a lightly peach and floral nose and a bit of melon on the palate, the Viognier sang in perfect harmony with the salad as Golub played “Sidetracked” from his upcoming album “Three Kings.”

The entree was an Oven Roasted All Natural Chicken Breast with toasted creamy polenta and rosemary au jus. The earthiness of the organic Crow’s Pass Farm mushrooms was balanced by the bright pops of spring sunshine from the fresh peas. The dish was perfectly paired with the 2010 Mouvedre, the earthiness and herbal notes in the wine and food danced in perfect cadence while Abair serenaded us with “Be Beautiful.”

The night wound down with a Crow’s Pass Organic Strawberry Tart with Muscat Canelli Mouselline and Crisp Almond Brittle paired with 2010 Huis Vineyard Zinfandel. The clean, juicy Zin complimented the tart beautifully, each bite more delicious than the one before.

If you have not visited Thornton Winery recently, you must return soon if only for the wine. With the 2010 vintage, winemaker David Vergari has officially thrown down the gauntlet, proving to be a serious force on the Temecula Wine Country scene. With Vergari in the vineyards, Pickell in the kitchen and the Thornton family securing some of the best names in contemporary jazz, Thornton winery is proving to be Southern California’s premier jazz venue and is not to be missed.

Strawberry Tart paired with 2010 Huis Vineyard Zin Photo: Corie Maue

The 2012 season runs from Sunday, April 29 through Sunday, October 2 and both General Admission and Gourmet Supper packages are offered. With talent like Euge Groove and Down to the Bone, Dave Koz and BeBe Winans, and Spyro Gyra on the books, the Thornton Winery 24th Champagne Jazz Series will no doubt continue to deliver perfection for the remainder of the season.

Corie Maue Photo: Roger Paige

Author Bio:

After working in all aspects of the food and beverage industry for 20 years, Corie has developed an adventuresome spirit and palate. As an avid home cook and a member of the International Food Wine & Travel Writers Association, she keeps an eye out for new trends in food, wine and travel so she can share her discoveries with her readers. In addition to her own Blog, www.LifeHalfFull.co (Balanced Living in a Slightly Off-Kilter World), she is a freelance writer, contributing food, wine and news articles to several on line and print publications.

Tags: Cafe Champagne, Champagne, Chef Steve Pickell, corie maue, david pack, david vergari, jazz, jeff golub, mindi abair, Steve Pickell, temecula wine, temecula wine country, thornton winery, Thornton Winery 24th Annual Champagne Jazz Series, wine pairins
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Review: 2009 Gentleman Farmer Red Wine

Saturday, April 21st, 2012

Gentlemen Farmer from Poem Cellars

Norm and I enjoy when we get wine to review and the 2009 Gentleman Farmer Red Wine was a great surprise. It is labeled red wine, which caused me to wonder how much would we enjoy. Enjoy we did.

This is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The nose for us came through with the blueberry and blackberry and oak. When sipping, our palettes picked up some spice and black pepper.

I read where from someone with a very developed palette that on the nose you could get red currants, cherry, blueberry, red plum, blackberry, mushroom, coffee, cocoa and black pepper. Then, on the tongue, ripe red cherry, red currant, sour plum, blackberry and baked cherry fruits.

2009 Gentlemen Farmer Red Wine Photo - Maralyn D. Hill

I not sure that my palette will ever be developed enough to distinguish so many flavors. What I do know, is we both thoroughly enjoyed the Gentlemen Farmer’s wine.

This wine was aged in oak barrels and will cellar for approximately eight years. The grapes are from vineyards in St. Helena and Oak Knoll. The blend is 51% Cabernet Sauvignon, 46% Merlot and 3% Cabernet Franc. The production on this wine was 368 cases.

This wine was a great surprise and one enjoyed tremendously. I served it with a beef stroganoff one night and a chicken dish the second night. It worked well with both.

Yes, we try to make a bottle last for two nights. Not that I wouldn’t enjoy a couple of glasses, I just am always conscious of calories and consequently limit my tasting to one glass a night a dinner. Of course, sometimes there are exceptions and a chef’s tasting menu are one of them.

Gentlemen Farmer is from Poem Cellars in the Napa Valley and sells for $40. It is also carried by Dean & DeLuca which speaks to the quality of the product—absolutely great.

Poem Cellars

6633 Yount Street

Yountville, CA 94599

If you try Gentlemen Farmer, please let me know how you enjoy it.

: Maralyn Dennis Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

NoraLyn Ltd.

Member: Society of Professional Journalists

Tags: Gentlemen Farmer, maralyn d hill, Napa Wine, Poem Cellars, The Epicurean Explorer, Where and What in the World, wine, wine review
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Gumbo from Pomar Junction Staff with Pomar Junction Pinot Noir

Monday, April 16th, 2012

Here is the post on the Pomar Junction 2009 Pinot Noir from Pomar Junction Vineyard Paso Robles. I’m partial to Pinot Noir and Syrah, so it was indeed a pleasure to sample and review this full-bodied wine composed of 90% Pinot Noir and 10% Syrah. I was able to pick up the raspberry and oak nose. However, on tasting, it seemed like a comination of raspberry and strawberries. Of course, those with a better developed palate could probably pick out more. I’m not that far along. I just know it was smooth.

For those into details, the alcohol level is 15.5% and was aged in new French oak and neutral French oak for 16 months. It sells for $34, so is nice for a special treat.

This would be delicious with fish or poultry dish. People used to say, fish or chicken called for white wine. Not so to me. I pair them with what tastes good.

Pomar Junction has been growing grapes on the Central Coast of California for at least eight generations with the current owners, Dana and Marsha Merril and son, General Manager Matthew Merrill, keeping the family tradition alive and well. They certainly found a winemaker who know how to get the most from his grapes with Jim Shumate. He enjoys small production wines.

Pomar Junction Gumbo

This wine is paired with a gumbo that the staff of the winery created. There is talent all the way around at Pomar Junction. This recipe has a little different format than we usually feature. However, the staff did such a great job, I left everything alone.

Since Norm and I both enjoyed this wine, I can easily recommend it. Just so you know, if I didn’t like the wine, I would not take the time to write about it. I’ve tasted a lot that I prefer not to review as eveyone has a different taste and palate.

Gumbo Recipe-By Pomar Junction Staff- to be paired with Pomar Junction Pinot Noir

Ingredients

5 Qts. chicken stock (MUST be homemade!)

1-1/4 cups flour

1 cup oil

1 chicken cut up

1 to 1-1/2 pounds andouille sausage, sliced about 1/4″ thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn’t available) and/or fresh Creole hot sausage, browned

4 pounds shrimp, peeled and deveined

1-1/2 pounds lump white crabmeat, picked over for shells and cartilage

3 pounds okra, sliced

2 onions, chopped

1 bunch green onions with tops, chopped

2 bell peppers, chopped

5 ribs celery, chopped

several cloves garlic, minced

3 bay leaves

1 bunch fresh parsley, chopped

creole seasoning to taste

black, white and cayenne peppers, to taste

salt to taste

Few dashes of Tabasco, or to taste.

Steaming hot Louisiana long-grain rice

How to make it

For the roux: Blend flour and oil thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you’ve screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It’s best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.
You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it’s near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way we like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you’re using fresh Creole hot sausage).
Sauté the onions, green onions, bell pepper and celery if you haven’t already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 minutes or so. Make sure that the “stringiness” from the okra is gone, add the parsley. Cook for another 15 minutes, then add the shrimp and if you’ve omitted the lump crabmeat. Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice — Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a rice-less gumbo.

I hope you enjoy this wine and the gumbo.

Pinot Noir Pomar Junction Vineyard Paso Robles

Pomar Junction Vineyard & Winery

www.PomarJunction.com

info@PomarJunction.com

5036 South El Pomar Road, Templeton, CA 93465 Phone: 805.238.9940