Are you interested in a more intimate and education wine experience? Then we invite you to join our cellar staff (Ryan and Tim) for a intimate wine and cheese tasting in our barrel room. Ryan and Tim will walk you through 6 wines along with 6 cheese pairings, while talking about the art of winemaking, terrior, and food – all favorite topics of theirs!
Four sessions are available as follows:
Saturday, March 11 @ 2:00
Sunday, March 12 @ 2:00
Saturday, March 25 @ 2:00
Sunday, March 26 @ 2:00
Each session is limited to 8 people, but we also must have a minimum of 4.
By Tim Wright
As I alluded to in part one of this blog, my philosophy of wine tasting and wine discovery (wine appreciation, to coin a term) was heavily influenced by my being in the right place at the right time (working the crush in 1993), surrounded by the right people to expand my wine horizons (the Madroña family, including the Bushes, winemaker Hugh Chappelle, and my roommate at the time – another Bush by the name of Paul). Continue reading
Today’s weather January 23, 2017
OK, so yes. I know that January 1st is “just another day” in the year, not really any different than March 22nd or October 24th (except maybe the weather). But still, we all tend to take this beginning of the New Year as being a chance to reflect and start something new.
Although the wine industry is steeped in tradition and we essentially make wine the same way as they did hundreds of years ago, there’s always a chance to make a change here and there. Here at Madroña, some New Year aspects are mundane and behind the scenes. Others are coming down the pike with an opportunity to partake with your senses. Regardless, for us, there’s an excitement in the air that can only come from hints of change. Continue reading
As you may know, every February Madroña celebrates Port. For twenty eight days (29 some years) we open and sample older vintage Ports from the library, pair Ports in the conventional way with chocolate or cheese, and explore unusual pairings of Port with foods of all kinds. This blog was originally intended to inform you about Port Month, and Portopia (which I’ll get to later), but as I was compiling my notes, I realized that some people may have one simple question that I completely take for granted: Why?
Why all the fuss? Why spend an entire month celebrating a dessert wine – a SWEET wine? What is so special about Port? Continue reading
Beef stroganoff is one of my favorite wintertime comfort foods. Normally I would recommend pairing this with our Cabernet Sauvignon, but I recently paired it with our Merlot and it worked beautifully. The tender beef, having been slow cooked in the Merlot, along with the onions and mushrooms, created a nice marriage of flavors that work well with the characteristics of our Merlot. With it’s density and structure it stands up to the creamy and savory aspects of the stroganoff. With stroganoff being a relatively simplistic dish, it really brought out some of the unique subtleties of our Merlot, allowing it to show well. As for myself, I specifically enjoyed the deep cherry characters and Merlot (which isn’t typically known for it’s spice) showed a very Continue reading
Sierra-at-Tahoe, Solstice Eatery and Corkscrew Bar
Imagine this. It’s snowing lightly as you look out the window of a lodge high atop the Sierra Nevada. Skiers are frolicking in the snow while all the time you’re sipping incredible Madroña wines paired with the culinary delights of talented chefs. Sound like a movie from the ‘40’s? In most areas, this would be too good to be true. But anything’s possible in El Dorado County, especially during California’s Restaurant Month! Continue reading
It seems that 2016 is one of those years for reflection and introspection. Most people I’ve talked to are ready for 2016 to leave and will welcome 2017 with open arms. With such uncertainty in the world right now, sometimes it’s difficult stay focused on the daily chores. But as always, each challenging era has incredible opportunities.
As I focus on my own small world of winemaking and grapegrowing, the 2016 vintage is one of those opportunities. I reflect back onto this growing year and harvest, and my mind wanders into how perfect the season was. With some amount of rain in the spring, the vines grew vigorously compared to much of what we’ve seen over the past few years. The crop load was reasonable, especially compared to the previous year. Temperatures were moderate throughout the summer, and harvest started just about right on time. Continue reading