Wine name: “Silky”
When Pinot is made right it's light, smooth and bright. This silky siren is grown with utmost care, three grapes came in the happiest way and we captured that genie in the bottle. We can only reflect what the farmer gives and we "elf'd’ that.
Notes of sunshine:
Slender but with body on the palate, this wine lives up to its "Silky" name. Fresh brightness and fine tannins on the palate lift it up. Flavors of black cherry coco and sun touched ripe raspberries waft out of the glass. Imagined yourself in an old stone walled kitchen with a wood fired oven burning in the corner....ahhhhhhhh
Fun facts: Play, playing, playful is who we are. But a challenge is what drives us. The mountain we chose to climb with Pinot Noir was answering this question, "can we make world class French styled Pinot Noir in Lodi. A couple years into this, we totally see the potential and our dream coming true. But, don't take it too seriously. I drop an ice cube from time to time.
Farm notes: Pinot Noir is delicate, loves hand care and attention in the field. The way we farm this to capture the most subtle complexity, while retaining all the freshness and keeping that delicate tone. These intentions gave the grapes a chance to mature longer, keeping it's natural acidity and to build complex flavors.
Grape history:
Ooof !!! Pinot Noir is ethereal, often called the unicorn of all wines. Why? It's because it has many notes not one, it's ever changing in the bottle and glass, It is also declared moody but in the most pleasant and magical way. Pinot Noir is also very sensitive to any input, never should be blended or over worked in the cellar. So it takes a light touch to bring out it's inner beauty.
Recipe:
Tarbell’s Pinot Braised Escargot
30 French Escargot - best available or local fresh
2 sprigs of fresh organic thyme
2 cloves of Organic Garlic minced
2 T Organic shallots minced
1 C Cha Cha "Silky" Pinot Noir or a lovely red
1 C organic chicken stock
1/3 LB Organic unsalted butter
Organic Sea Salt to taste
1 T fresh organic lemon juice or to your taste
- Rinse Escargot under cold water. Pat dry set aside
- Heat a rondo pan to medium plus temp then add enough EVOO to cover the bottom of the pan.
- Turn down a notch and add the escargot and sear it for a couple of minutes, make sure you stir it with a rubber spatula so as not to break them.
- Once Escargot is been seared, add garlic, shallots and thyme, and keep stirring until garlic and shallots are translucent, and do not burn.
- Once shallots and garlic are cooked, add the red wine, turn down the stove, and let it slow simmer.
- Once the wine is almost fully reduce, add chicken stock
- Let the chicken stock reduce until a syrup consistency
- Then add cold butter, stiring all the time (take care not to "break" the sauce- have the butter melt and bead).
Season with salt and lemon juice and check for salt .
Saffron Crema
¾ C Organic Crème Fraiche (or Organic Sour Cream)
1 large pinch Persian Saffron. (approx. 1 heaping tsp)
1 T fresh organic lemon juice or to taste
1 T Organic Half and Half
1 T battons of Fresh Organic Chive (for garnish)
Organic Sea salt to taste
- In a small bowl mix Crème Fraiche, Half and Half and saffron and warm it. Season with lemon juice and salt.
- Heat a stainless steel pan
- Add to the pan Crème Fraiche, Half and Half and saffron and warm it.
- Season with lemon juice and salt.
- Drizzle on the escargot
- Garnish with Fresh Organic Chive batons (cut on bias, 1/4" long)