Wine Wednesday: Clos Beylesse 2015 Rosé, Cotes de Provence

winewednesday

As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved Rhône producers –

This week: Clos Beylesse, 2015 Rose, Cotes de Provence

About the Vineyard: Clos Beylesse

The Domaine de l’Abbaye consists of over 80 acres. About 1/3 is vineyards and most of the remaining land is planted to olives. A small, historic vineyard called the Clos Beylesse consists of just under 20 acres. When Franc Petit acquired the property he began replanting the vineyards and orchards. Now in his 70’s, he continues to do all the work with the assistance of a few helpers. Some 25 years ago he determined that the best grapes were coming from the Clos Beylesse which he had replanted. He therefore decided to make a wine exclusively from that plot. He chose the distinctive and beautiful cobalt blue bottle because of the proximity of the vineyard to the sea. And, although there are small amounts of two other rosés made from estate grown grapes, today most of the production comes from the Clos Beylesse. The grapes used consist of mostly Syrah and Grenache with some Cinsault. This is a consistently excellent rosé with great style and finesse.[source: The underground wine letter]

Tasting Notes:

Wonderful floral notes on the nose, complete with a semi-savory herbal note. In the mouth, you get delicacy but with wonderful saturation of peach, strawberry, and melon. The faint hint of lemon-lime adds to the crispness.

Pairings:

At the girl & the fig we’d recommend pairing Clos Beylesse 2015 Rosé with summer salad (shredded summer squash, frisee, farro, basil vinaigrette), laura chenel cheese with lavender honey, fig & arugula salad (toasted pecans, MANO FORMATE pancetta, laura chennel chèvre, fig & port vinaigrette), sonoma mountian beef burger (grilled onions, house-made pickles, frites and cambozola cheese), or wild king salmon (romanesco broccoli, olives, mint, Gravenstein apple butter).

At home enjoy it with polenta cakes and spicy peppers, fennel sausage, or a cheese plate with parma prosciutto and melon.

Cheers!


(Thirsty? Shop Clos Beylesse, 2015 Rosé here or book your next reservation at the girl & the fig!)

Wine Wednesday: Cochon, 2012 Gothic Old Vine, California

winewednesday

As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved California Rhône producers –

This week: Cochon, 2012 Gothic Old Vine, California

The Story of Cochon Wines

Cochon Wines is the brainchild of Adam Webb and Mike Kuenz, owners of Odisea Wine Company, which is a Rhone and Iberian specialist using California grapes. Cochon Wines is located in the Napa Valley and our fruit is harvested from vineyards planted within two hours away from the winery. At this range we can insure the fruit arrives in the most pristine condition to begin its journey from grapes to wine. We buy our fruit from small family owned vineyards, which in some cases are being farmed by the third generation on their land.

Tasting Notes:

Brilliant, bright ruby colored, exhibiting an attractive nose of wild raspberry, Bing cherry, pomegranate, red plum and red currant fruit with touches of savory spices, crushed rocks, vanilla and cream. Ripe and supple-textured with a concentrated core bright, juicy fruit. Medium-bodied with lively acids and powdery tannins provide just the right structure to balance out the beam of layered fruits.

Pairings:

At the girl & the fig we’d recommend pairing Cochon, 2012 Gothic Old Vine with duck confit (creamy corn, braised greens, brandied cherry-duck jus), sonoma mountain beef burger (grilled onions, house-made pickles, frites), and hard cheeses.

At home enjoy with grilled lamb sausage with fennel and papas bravas (Spanish fried potatoes).

Cheers!


(Thirsty? Shop Cochon, 2012 Gothic Old Vine here or book your next reservation at the girl & the fig!)

 

Wine Wednesday: Turtle Rock, 2013 Willow’s Cuvee, Paso Robles

winewednesday

As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved California Rhône producers –

This week: Turtle Rock, 2013 Willow’s Cuvee, Paso Robles

About the winemaker: Don Bums

Turtle Rock Vineyards began because of a young boy’s love for the area he grew up in, and the family vineyards that surrounded him.

In 1999 Don spent two years traveling through Central America, and by the end of his trip (in Florida) his love of wine was sparked again. Don knew he wanted to be part of the wine industry and he was able to bring the family vineyard back to life, with the guidance of his uncle Tom.

Together they opened a small tasting room on the Westberg Property in a small barn. Don had such a passion for the Rhone varietals and, because Rhones are so different from their Westberg Cellars label, he knew he needed to create an entirely new brand. Hence: Turtle Rock.

Tasting Notes:

Flavors of bright red fruit from the Grenache are complimented with hints of dried dark fruit, tobacco, and baking spice from the Syrah and Mourvedre. New French oak provides structure and a slight mocha finish.

Pairings:

At the girl & the fig we’d recommend pairing Turtle Rock’s 2013 Willow’s Cuvee with steak frites (6-ounce flat iron steak, frites, roasted garlic & herb butter), sonoma mountain beef burger (grilled onions, house-made pickles, frites), duck confit (creamy corn, braised greens, brandied cherry-duck jus), and hard cheeses.

At home, try it with prime rib, grilled chicken, or grilled sirloin. 

Cheers!


(Thirsty? Shop 2013 Willow’s Cuvee here, or book your next reservation at the girl & the fig!)

Wine Wednesday: Chene Bleu, 2015 Rosé Vaucluse, France

winewednesday

As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved California Rhône producers –

This week: Chene Bleu, 2015 Rosé Vaucluse, France 

About the wine making process: Chene Bleu

We ferment the grapes under carefully controlled conditions in our gravity-fed winery, using bespoke winemaking techniques adapted to the specificities of each parcelle. We use a full range of vats and the finest oak barrels to preserve their eloquence and character. The resulting wines are fine, complex and expressive.

[sourcehttp://www.chenebleu.com/english.html]

Tasting Notes:

Expansive aromas of fresh orchard, grapefruit and lime notes. Followed with hints of strawberry aromas, pear skins, nectarine flavors and complicated by notes of honey. Fresh and fruity with mineral notes and a smooth balance. 

Pairings:

At the girl & the fig we’d recommend pairing the Chene Bleu, 2015 Rosé Vaucluse, France  with cheeses or salads.

The tuna conserva (local albacore, blue lake beans, cherry tomatoes, pickled peppers, egg yolk, crostini) would be divine! 

At home, try it alongside a burger with blue cheese and bacon. 

Cheers!


(Thirsty? Shop Chene Bleu, 2015 Rosé here, or book your next reservation at the girl & the fig!)

Wine Wednesday: Hangar 1 Fog Point Vodka

winewednesday

At the girl & the fig, we’ve always loved that featuring unique, local wines & spirits gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in. 


This week, we are very excited about a new Vodka addition to the menu!

This week: Hangar 1 Fog Point Vodka

About Hangar 1:

Hangar 1 is run by true vodka lovers. We see vodka as a fine spirit and seek perfection in every batch we make. We will never stop our pursuit of Fresh-Picked Vodka.

Making their home in a re-purposed WWII airplane hangar in Alameda, California, Hangar 1 sources seasonal ingredients in Northern California to create some of the most uniquely delicious vodkas we have ever come across.

Head distiller Caley Shoemaker is one of just a handful of female distillers to head-up operations for a major American spirits brand, but that’s just the beginning of what sets this company apart.

This week, we’re pleased to be able to introduce our restaurant guests to Hangar 1’s recent experiment, Fog Point Vodka.

About Fog Point: 

Fog Point is a true expression of California, distilled. It’s also an articulation of our commitment to preserving the fragile ecology of our home state.

To create Fog Point, we installed our very own fog catchers to turn fog into fresh water. This water is then blended with vodka distilled from premium wine sourced from a sustainable vineyard on the Central Coast. This revolutionary experiment yields an extraordinarily crisp, pure, and gluten free sipping vodka with elegant hints of pear, citrus, and honeysuckle.

[Source: www.hangarone.com]

That’s right, fog catchers! 

(You might recognize the legendary Randall Graham of Bonny Doon Vineyard, who partnered in this experimental distillation.)

Pairings:

At the girl & the fig we’d recommend pairing the Hangar 1 Fog Point with pastis-scented mussels, frites (garlic, leeks, herbs, grilled bread) or grass-fed steak tartare (raw egg, caper berries, lavender sea salt, toast).

At home, try Hangar 1 Fog Point with oysters, smoked salmon with creme fraiche, or on belini canape with caviar. 

Cheers!


(Thirsty? Shop Hangar 1 Fog Point here, or book your next reservation at the girl & the fig!)