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N ROSE AVEN RICE AVEN ELEVAR STKINETIC DRVENTURA COUNTY | WINE COUNTRY THIS WEEKS LA LUNA AVE33N VENTURA AVE33OLD CREEK RDCREEK RDE OJAI AVEE VENTURAOjaiOld Creek RanchWineryBLVDCAMINO DEL SOLS SIGNAL STHerzogWineCellarsDEL NORTE BLVDS MONTGOMERY STCasaBarrancaCENTRAL AVECANTARACELLARSOxnardFood & Wine Festival at Herzog Wine CellarsOn Wednesday, February 18,Herzog invites you to celebratethe kosher renaissance of finedrinking and dining at theirstate-of-the-art facility in Oxnard.The wineries hail from France,Spain, Italy, Israel, New Zealand,Argentina, of course, California,and others.WOOD RDAVIADOR STVERDULERA101VENTURA BLVDCamarilloLAS POSAS RDLAS POSAS RDThis second annual event willoffer attendees a most extensiveand exclusive array of high-endkosher wines as well as theopportunity to meet winemakerswho rarely find time to come toCalifornia. And with Passoverjust around the corner, it’s theperfect opportunity to stayE DAILY DRRanchoVentavo(Opening Soon)FIR STBellaVictorianVineyardELM DR(Opening Soon)ARNEILL RDS DAWSON DRLEWIS RDLEWIS RDDAWSON PLCamarilloCustomCrush(Opening Soon)abreast of what’s happening inthis dynamic market.In addition to the impressiveline-up of wines, attendees willbe treated to a mouth-wateringselection of gourmet delicaciesprepared by Chef Todd Aarons ofTierra Sur restaurant.This year we are excited tohost special guest Daniel Rogov,Israel’s renowned wine critic.Doors will open to the publicat 7 p.m. For more informationor to R.S.V.P., call the TastingRoom at (805) 983-1560.Herzog Wine Cellars islocated at 3201 Camino Del Solin Oxnard. Tickets are $100 perperson, $85 per person (for twoor more tickets). Herzog WineClub members are $75 perperson.30www.WineCountryThisWeek.com
P erfectFilet Mignon Paired withJada 2006 Hell’s KitchenEstablished in 1999, Jada Vineyard lies inthe hills of the Santa Lucia Coastal Range westof Paso Robles where Bordeaux and Rhoneblends are crafted from estate vineyards.Under a shallow topsoil of clay loam liemassive deposits of calcareous shale andpockets of limestone creating well drainedsoil. The reduced vigor in the vines anddecreased berry size play a huge part in theintensity and minerality of the fruit. In addition,a long growing season allows for superbdevelopment of color and intensity in characterwhile maintaining acidity. This hillsidelocation also permits delicate, natural gravityflow of wine in the winemaking processes. Atno point are grapes pumped or propelled in away that might destroy their flavor or structure.Even before crushing, care is taken withthe aid of stainless shaker tables used tospread fruit out for hand sorting. And for the pressing process, a basket stylepress applies gentle pressure to the remaining juice, seeds and skins to withdrawthe deepest color and fullest flavor without excessive seed tanninextraction.The results of these efforts by Jada Vineyard to bring out the best in theirgrapes is evident in the Jada 2006 Hell’s Kitchen, a Rhone blend of significantstrength and flavor, and one that demands a muscular, yet elegant, dishby its side. Jada’s own chef, Ryan Messina, chooses this wine and recipe as aperfect pairing because of the complimentary flavors in both wine and food.“The Hell’s Kitchen blend of 40% Syrah, 28% Grenache, 16% Tannat and16% Mourvedre, paired with the light and extremely flavorful artichoketruffle butter soufflé that encrusts the filet mignon, makes a wonderfulcombination,” explains Chef Messina. “And the vegetable medley thataccompanies it makes for a colorful and fresh taste and look. This foodcombination is flavorful yet not over powering.”You can taste Hell’s Kitchen and other superb wines of Jada Vineyardswhen you visit Jada’s brand new open air tasting room. The staff will guideyou through the wines, pairing them with fine cheeses from Paso’s localcheese shop, Vivant. Also, sample Jada’s Tuscan-style olive oil made fromolives grown on the estate. The tasting room is nestled in the heart of theTempleton Gap, at 5620 Vineyard Drive, off of Highway 46 west. The row ofplum trees is your guide to the entrance. Open Thursday noon to 5 p.m.and 10 a.m. to 5 p.m., Friday-Sunday and by appointment. $5 per person totaste, $10 per person for parties of seven or more; $5 per person includedwith each wine purchase not refunded. For more information, visitwww.jadavineyard.com or call (805) 226-4200.www.WineCountryThisWeek.comPairs by Len NapolitanoFILET MIGNON CROWNED WITHARTICHOKE TRUFFLE BUTTERACCOMPANIED WITH VEGETABLE SAUTÉPair with Jada 2006 Hell’s Kitchen(40% Syrah/28% Grenache/16% Mourvedre/16% Tannat)• 1 lb. whole, unsalted butter, softened• 1/2 cup canned artichoke hearts, minced• 2 tablespoons truffle peelings, drained• 1 teaspoon fresh thyme, chopped• Japanese bread crumbs, as neededor any type of bread crumbs• Salt and white pepper, to taste• 4 each 8-ounce filet mignon, seared on both sides• 7 ounces whole carrots, peeled and sliced into coins• 7 ounces green beans, ends snipped, cut into bite size• 7 ounces baby sunburst squash, cut in halfPrep and cooking instructions:BUTTER AND FILETMix softened butter together with minced artichoke hearts,truffle peelings, thyme, salt and white pepper. Add enoughJapanese Bread Crumbs to bind, your ratio should be halfand half (half butter and artichoke mix to bread crumbs).Place butter mixture on a sheet of parchment paper and rollinto a log the size of your filet. Refrigerate until solid. Thenslice into 1/2-inch butter pats. Place on top of seared filet.Bake at 350 degrees until your filet is the correct temperature:Rare: 108 degreesMedium Well: 135 degreesMedium Rare: 115 degrees Well: 145 degreesMedium: 120 degreesVEGETABLE SAUTÉCook vegetables in advance in salted water until al denteand then shock in ice water. Make sure each vegetable isvery chilled or it will turn grey. At service time place a smallamount of olive oil in a hot pan throw in carrots first, squashsecond and then green beans until heated. Add salt andwhite pepper as needed and serve.31
Page 1 and 2: C E N T R A L C O A S T : S E R V I
Page 3 and 4: WINE COUNTRY THIS WEEK: CENTRAL COA
Page 7 and 8: WINE COUNTRY THIS WEEK | WINERY FEA
Page 11 and 12: W I N E C O U N T R Y T H I S W E E
Page 13 and 14: W I N E C O U N T R Y T H I S W E E
Page 15: The Far Out Wineries of Paso Robles
Page 19 and 20: WINE COUNTRY THIS WEEK | PASO ROBLE
Page 25 and 26: WINE COUNTRY THIS WEEK | SAN LUIS O
Page 27 and 28: Looking for SomethingSpecial in a W
Page 29: The 6th annual Santa Barbara Brazil
Page 33 and 34: WINE COUNTRY THIS WEEK | WINERY LIS
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