Tit for Tat Del Dotto and Napa Valley December 2024

As usual I have failed to keep up with this Blog. It’s not that I don’t have anything to say. Life as we know just gets in the way. So today I have a few items to advise you on and some great wines to recommend.

Some Tips on tasting wines and recent insights.

1. When tasting lots of wines you get palate/nose fatigue. To freshen your tasting ability and reset your senses try smelling your elbow or body.

2. The higher the acid in a wine the higher the saliva production. If you have increasing watery secretions in the mouth your are drinking a higher acid wine.

3. Wines fermented at higher temperatures show less fruit. As usual heat kills wine.

4. Wine fermented in concrete which goes back 2000 years to Roman times presents differences in wine production. A couple of years ago we visited a vineyard in Bordeaux/Blaye that were still using 2000 year old concrete vats built by the Romans and they were square in size. At modern vineyards you will frequently see egg shaped vats that are made with concrete. Wine fermented in concrete it is harder to control the temperature of fermentation so the wine maker usually doesn’t meaning a certain acceptance of loss of fruit. Also the lees(Lees are deposits of dead yeast or residual yeast and other particles that precipitate to the bottom of a vat of wine after fermentation and aging) do not settle so it makes no sense to tamp down the lees like you see being done in stainless tanks. By not tamping down the lees the wine increases in complexity due to increased surface contact with the lees.

Del Dotto Napa Valley

Making our second annual trip to the Del Dotto White Truffle Dinner we spent a day with Dave Del Dotto tasting some of his recent offerings listed here. Dave continues to lead an innovative and forward looking team with lots of surprises in his wines. You really have to visit to taste his wines and I do recommend scheduling a visit when you are in Napa. All of the vineyards today charge tasting fee's as they simply can no longer give away that much free wine. Del Dotto is clearly the best tasting experience in the Valley that I have experienced and it comes with great food and pizza so I highly recommend lunch. You must make reservations as they are always busy. Don't miss the cave tour and tasting in the caves as it will be memorable.

2012 Vineyard 887 Cabernet

There is a unique smoky nose here. The alcohol is high at 15.5% and too me it was hot and overwhelming so the fruit was sort of hidden.

2021 Family Chardonnay Reserve

Has a nice nose. Lots of pear in the taste along with apple. Has a good finish. In general we like this wine and have purchased a case or two. To me the family reserve wines are usually the better ones here.

2012 Rutherford Vineyards

As a rule I love Rutherford and Oakville wines in general. This one starts with a nice oaky nose and despite an alcohol content of 15.4% I found the wine to be soft and feminine. There is plenty of fruit on the taste with hints of licorice. So it is farily complex. The mouthfeel is nice so it is a wine I can recommend

2015 St Helena Family Cabernet

The main attraction to this wine was an exceptional long finish, more than most. It had a basic Cab nose and taste along with another high alcohol monster at 15.2%. As a family favorite it is compelling and has plenty of fruit

2014 Villa Del Lago

One of Dave’s top 2 wines and my personal favorite. It is an exceptional wine with layers of complexity and finesse hard to find. It is very complex with lots of berry flavors in the nose and taste and surprisingly a taste of dark cherry. Like all of Daves wine plenty of alcohol but perfect balance and a pleasant velvet mouthfeel. It also has a good finish.

2014 The Beast

When I think of the Beast I think BOLD. It is sort of how it got named. Someone was drinking it and said “this is a beast of a wine”. Most of us agree. It opens with a bold smoky nose with lots of charcoal smell and taste. In many ways it is too bold with a lot of tannin and maybe not as smooth, especially when compared to the Villa Del Lago. Dave also brought out a 2020 Single Cluster Beast and to me it had a much richer taste and a predominance of licorice. A significant number of vintages of the Beast have been rated 100 points by the professionals which I can confirm.

Carter Cellars

Owner and vintner Mark Carter has built a portfolio of great California Cabernets over the years with a long line of 100 point wines. In fact this year his wines received his 25th 100 point score. I have now met him twice over the past two years and he is a great guy to taste wine with and clearly is passionate regarding his wines. For decades he controls a significant portion of the Beckstoffer To Kalon vineyards one of the original and oldest Cabernet vineyards in the valley.

2022 The Haze $95

The nose opens with a sweet and smoky flavor. I noticed blackberry fruit on the nose. There's lots of fruit in this wine, as I also detected boysenberry along with the blackberry. There was a huge amount of tannin in this wine, so it's very bold. I also picked up some licorice but Despite all of the positives, I didn't find it particularly complex.

2022 Carter Carter $175

The nose opens with a lot of fruit and floral aromas with hints of honeysuckle, pencil, and graphite. This wine was more complex than the previous one. There was a good mix of floral and Earth tones. The wine presented a fair amount of sweet taste and there was a velvet mouthfeel. It had a pretty nice finish. The wine was a primary profile of Berry flavorsand moderate tannins. The alcohol content in this one is 15.2%, which was not particularly noticeable.

2022 Beckstoffer Las Piedras La Bam $260

This wine has a more simple basic nose of fruit with some mild smoke and the fruit. I found this wine to have a bitter Disjointed candy flavor taste that I did not like. Interestingly the 2021 was 100 point rated, but I was just not that impressed with the 2022. There was a high concentration of tannin in this clearly young puppy but you could still taste the fruit

2021 Beckstoffer Las Piedras La Bam

A bit more complex on the nose. Nice cinnamon and floral hints. The mouth feel is very nice and there is a sweetness to the wine taste. It has a little more alcohol and I described it as hot in my notes. The tannin was moderate. Overall I preferred this to the 2022 and thought it was a better wine.

2022 Beckstoffer To Kalon The Grand Daddy $260

Starts with a nice sweet balanced nose. Again some hot alcohol and a lot of tannin, so very young. There was a short finish. It may be the grand daddy but not for at least 10 years in bottle.

2022 Beckstoffer To Kalon The O.G. $260

Starts with a nice tobacco cigar smoke nose. It has a classic Cabernet taste with balanced alcohol and tannin. The wine presents again as very young and tannic but fruit is there. I detected some licorice here. It is a nice drinkable wine for now and will age well.

2022 Beckstoffer To Kalon The GTO 1.5L $650

Mark Carter’s Opus one landmark wine and rich, smoky, graphite nose followed with a hedonistic velvet mouthfeel. One of Carters best balanced wines. It has again high alcohol of 15.2% but due to the exceptional balancee you do not notice it.

Theorem Vineyards

On my own separate from our usual Napa guide I made reservations at Theorem estate grown wines. This vineyard was established in 1878 and is located on the northern slope of Diamond Mountain in Calistoga, California, approximately 1,100 feet above sea level.  The vineyard benefits from volcanic soil, ample sunlight, and cooling afternoon winds, which contribute to the quality of its wines.  Visitors can enjoy stunning views of Mount St. Helena, a noted private chef, and various tasting venues that offer a unique experience.  The estate produces world-class wines, including its flagship Cabernet Sauvignon.  I have loved California Mountain vineyards for years and Theorem is one of my favorites, especially their Chardonnay, and we usually buy a case or two per year.  We tasted the following wines and all were world class and again found the Chardonnay compelling and purchased a case. Their tasting room is spectacular so book a visit. Advance reservations are required.

2022 Moon Mountain Sauvignon Blanc

2022 Moon Mountain Chardonnay

2022 Moon Mountain 100% Syrah

2022 Moon Mountain 100% Cabernet Sauvignon

Food and Wine Matching a Comprehensive Review from Wine Spectator

To be clear this is not my original work and is a copy from Wine Spectator last year I found very comprehensive and valuable so I reproduce it here for you with a link to join Wine Spectator if you wish

Good news: When matching food and wine, you don’t have to learn complicated systems for selecting the right bottle to enhance what you're eating. This is not rocket science. A few simple guidelines will help you make successful wine-and-food pairings.

Of course, it’s fun to experiment and fine-tune, and with experience you may be able to create spectacular matches that dramatically improve both the dish and the wine. But save those efforts for special occasions and special wines.
Keep It Simple

The three most important rules when it comes to wine-and-food pairing are:

1. Drink and eat what you like

Choose a wine that you would want to drink by itself, rather than hoping a food match will improve a wine made in a style you don’t like. That way, even if the pairing isn’t perfect, you will still enjoy what you’re drinking; at worst, you might need a sip of water or bite of bread between the dish and the glass. The same holds true for the food: After all, if you detest liver, there is no wine pairing on Earth that will make it work for you.

2. Look for balance

Consider the weight—or body, or richness—of both the food and the wine. The wine and the dish should be equal partners, with neither overwhelming the other. If you balance the two by weight, you raise the odds dramatically that the pairing will succeed. This is the secret behind many classic wine-and-food matches.

There’s a fair amount of instinct to this. Hearty food needs a hearty wine. Cabernet Sauvignon complements grilled steak or lamb chops because they’re equally vigorous; the dish would run roughshod over a crisp white wine. In contrast, a light Soave washes down a subtly flavored poached fish because they are equals in delicacy.

Crisp whites such as Sancerre and Pouilly-Fumé, made with Sauvignon Blanc, complement fresh herbs and soft cheeses, but light reds and richer whites call for different matches. (Andrew McCaul)

How do you determine weight? For the food, fat—including what comes from the cooking method and the sauce—is the main contributor. (Note how a salad with blue cheese dressing feels heavier than one with citrus vinaigrette, as does fried chicken versus poached.)

For a wine, you can get clues from the color, grape variety and alcohol level, along with the winemaking techniques and the region’s climate. (Wines with less than 12 percent alcohol tend to be lighter-bodied; those with more than 14 percent are heavier.) If you’re not familiar with a wine, consult our lists below.

3. Match the wine to the most prominent element in the dish

This is critical to fine-tuning wine pairings. Identify the dominant character in the dish; often it's the sauce, seasonings or cooking method, rather than the main ingredient. Consider two different chicken dishes: Chicken Marsala, with its browned surface and a sauce of dark wine and mushrooms, versus a chicken breast poached in a creamy lemon sauce. The caramelized, earthy flavors of the former tilt it toward a soft, supple red, while the simplicity and citrus flavors of the latter call for a fresh white.

Getting More Advanced

Once you’ve considered these three important rules, you can get more detailed if you want and consider other subtleties of the wine.

First it’s useful to understand the components from the grapes that make up a wine’s structure: the fruit flavors and sugar, which give wines a soft feel in the mouth, and the acidity and tannins, which give wines a sensation of firmness. And of course, there’s the alcohol, which can feel softer in smaller amounts, harder in higher ones.

Red wines are distinct from whites in two main ways: tannins and flavors. Tannins are compounds that provide structure and texture to a wine; they’re responsible for that astringent sensation you feel on the sides of your cheeks, much like when you drink a strong cup of tea. Many red wines have tannins; few white wines do, unless they have spent extensive time aging in oak barrels.

Rosés can strike a balance between white and red wines for pairings and also serve as a go-to option for difficult-to-match dishes. (Aubrie Pick)

White and red wines share many common aromas and flavors; both can be spicy, earthy, minerally or floral. But the apple, pear and citrus flavors in many white wines seldom show up in reds, and the dark currant, cherry and plum flavors of red grapes usually do not appear in whites.

Here are some other pairing principles to consider:

4. Structure and texture matter

Ideally, a wine’s components are in balance, but you can affect that balance, for better or worse, with the food pairing. Elements in a dish can accentuate or diminish the acidity and sweetness of a wine (and vice versa), as well as the bitterness of its tannins.

High levels of acidic ingredients, such as lemon or vinegar, for example, benefit high-acid wines by making them feel softer and rounder in comparison. On the other hand, tart food can turn balanced wines flabby.

Sweetness on the plate can make a dry wine taste sour, but pairs well with a bit of sweetness in the wine; as long as a wine balances its sugar with enough natural acidity (such as German Rieslings and demi-sec Champagnes), it can work very well with many dishes.

Tannic, structured red wines such as Cabernet Sauvignon, Nebbiolo and Syrah counterbalance the fat in a well-marbled steak. (Lisovskaya/Getty Images)

Tannins interact with fats, salt and spicy flavors. Rich, fatty dishes such as steak diminish the perception of tannins, making a robust wine such as a Cabernet seem smoother, as do lightly salty foods like Parmigiano-Reggiano cheese. However, very salty foods increase the perception of tannins and can make a red wine seem harsh and astringent; salt likewise accentuates the heat of a high-alcohol wine. Very spicy flavors also tend to react badly with tannins and high alcohol, making the wines feel hotter; such dishes fare better with fruity or lightly sweet wines.

5. Look for flavor links

This is where pairing can be endless fun. The aromatics of wine often remind us of foods such as fruits, herbs, spices and butter. You can create a good match by including ingredients in a dish that echo—and therefore emphasize—the aromas and flavors in a wine. For a Cabernet, for example, currants in a dish may bring out the wine’s characteristic dark fruit flavors, while a pinch of sage could highlight hints of herbs.

On the other hand, similar flavors can have a “cancellation effect”—balancing each other out so that other aspects of a wine come out more strongly. Serving earthy mushrooms with an earthy red might end up giving more prominence to the wine’s fruit character.
6. Give consideration to age

Aged wines present a different set of textures and flavors. As a wine matures, the power of youth eventually subsides; the tannins soften, and the wine may become more delicate and graceful. Fresh fruit flavors may give way to earthy and savory notes, as the wine takes on more complex, secondary characteristics. When choosing dishes for older wines, tone down the richness and big flavors and look for simpler fare that allows the nuances to shine through. For example, rather than a grilled, spice-rubbed steak with an older Cabernet, try lamb braised for hours in stock.

Entire books have been written on the subject of food-and-wine pairing, and you can have a lifetime of fun experimenting with different combinations. If you’d like to learn more, become a WineSpectator.com member.

A refreshing glass of sparkling wine cuts through fatty and salty dishes—from soft cheeses to fried chicken—to cleanse the palate for the next bite. (Lucy Schaeffer Photography)
Weighing Your Options: Lists of Wines by Body

Matching by weight is the foundation of the old rule about white wine with fish and red wine with meat. That made perfect sense in the days when white wines were mostly light and fruity and red wines were mostly tannic and weighty. But today, color-coding does not always work.

Like human beings, wines come in all dimensions. To match them with food, it’s useful to know where they fit in a spectrum, with the lightest wines at one end and fuller-bodied wines toward the other end. For perspective, we offer the following lists of commonly encountered wines.

OK, purists, you’re right: Some Champagnes are more delicate than some Rieslings, and some Sauvignon Blancs are bigger than some Chardonnays, but we’re painting with broad strokes here. When you’re searching for a light wine to go with dinner, pick one from a category at the top of the list. When you want a bigger wine, look toward the end.

To make your own classic matches, start off on the traditional paths and then deviate a little. Don’t get stuck on Cabernet with red meats—look up and down the list and try Zinfandel or Châteauneuf-du-Pape. Instead of Burgundy or Pinot Noir with sautéed mushrooms, try a Barbera or a red Bordeaux. That’s the way to put a little variety into your wine life without straying too far from the original purpose.
Selected dry and off-dry white wines, lightest to weightiest:

High-acid white wines stand up well to many vegetable-based dishes, including acidic ones like a fresh tomato gazpacho. (Joe St. Pierre)

  

 These links will take you to Wine Spectator Articles:  Click blue link then click on link that appears and click on link on redirect page.
 
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Recipe Search   https://www.winespectator.com/recipes/search.
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NYC "The Big Apple" Wines and Dining 2024

Recommended Restaurants

Sea Fire Grill Midtown

Upon the recommendation of the hotel concierge, we enjoyed an exquisite dinner at Sea Fire Grill in New York City. This establishment is affiliated with the Benjamin Steakhouse franchise, and both the cuisine and service were exemplary. It is undoubtedly a five-star venue, accompanied by five-star pricing. As is common with many restaurants in New York City, the markup on wine from retail prices is 300%, which I believe is excessively high. However, they did offer one of the finest wine selections I have encountered in some time. I opted for a flawlessly prepared swordfish, while my wife savored the remarkable seared scallops. Despite the elevated wine prices, we found the restaurant to be outstanding in terms of both service and the quality and variety of the food. In hindsight, we should have chosen wine by the glass, but I could not resist the allure of their favored Aubert Powder House Sonoma Chardonnay on the list.

STK Steakhouse Midtown

Having visited New York City for several decades, we have established a preferred selection of businesses, particularly in the realm of steakhouses, where we have consistently favored the Benjamin franchise. However, seeking a change for this trip, we decided to try STK Steakhouse in Midtown, and it proved to be an excellent choice. The menu is impressive, featuring many classic options. Notably, they offer a fine selection of A5 Japanese Kobe beef, including an intriguing A5 French Dip, which I had not encountered before. Additionally, they provide A5 strip and filet steaks, with the filet being our preferred cut. I opted for a Delmonico steak, dry-aged and accompanied by Bearnaise sauce, which was superbly prepared. For my starter, I enjoyed a delightful Tuna Tartare that reminded me of a similar dish I had at PLAE restaurant on Amelia Island years ago. Overall, we had a pleasant dining experience, and the pricing was among the more reasonable options in New York. It is worth noting that the cost was lower because we chose to share a single entrée and ordered wine by the glass, which significantly impacted the total. As we dined, it was evident that this establishment did not embody the traditional dark, heavily oaked ambiance typical of many NYC steakhouses. Instead, the interior was modern and sleek, accompanied by hip hop techno Buddha bar music, and we were the only patrons over the age of 40. Our experience at STK reinforced my previous observations made in Paris last summer, indicating that the dining scene in major cities has shifted towards a younger, more vibrant, and expedited format. I should mention that from the moment we were seated until our departure, we spent just one hour there, and we did not feel rushed at all. The era of lengthy, elegant Continental dinners seems to have waned, with younger diners now favoring a more casual and swift dining experience. I like to call it Quick and Hip Dining. For us, as long as the food remains exceptional, we will be content, while still seeking out those cherished traditional dining experiences.

Milos Estiatorio Hudson Yards

This marked our second visit to Milos, with this occasion being our inaugural dinner experience there. The establishment is renowned for its wide array of seafood, all expertly prepared. This visit was no exception. My wife opted for the shrimp, which were cooked to perfection. I had intended to order fish, specifically my favorite, pompano; however, it was unfortunately out of season and unavailable. Consequently, I chose the rack of lamb, which was also prepared flawlessly and exceptionally flavorful. We began our meal with a platter featuring a variety of hummus, which was incredibly delicious and among the finest I have encountered, prompting our visit primarily for that dish. The view and service are unparalleled, and securing a reservation is essential, as the restaurant was bustling with local patrons. I wholeheartedly continue to recommend Milos.

Osteria DelBianco Midtown NYC

Our decision to dine at this establishment stemmed from our research into restaurants in New York City. During this process, I observed that this restaurant had received only one low one-star review, while the majority of reviews were rated four or five stars. It is uncommon to encounter such a disparity in ratings, as there are typically more low scores. I am pleased to confirm that the presence of only one one-star review is indicative of their quality. We enjoyed an excellent dinner, with all dishes freshly prepared and enhanced by a delightful blend of herbs and spices that contributed to a rich flavor profile. I ordered my usual dish, Veal Scaloppini, which featured the thinnest slices of meat I have encountered in years, and it was delicious. The drinks were satisfactory, and although the wine list was somewhat limited, we managed to find a pleasant wine to accompany our meal. The pricing was reasonable. The restaurant was bustling with locals, creating a vibrant and somewhat noisy atmosphere, which we found enjoyable due to the evident happiness of the patrons. My wife chose the pasta Bolognese and thoroughly enjoyed it, even taking some home for lunch the following day. I can wholeheartedly recommend Osteria DelBianco Midtown in New York City.

Wine Spectator NY Wine Experience 2024

It has been six years since my last attendance at the Wine Spectator New York Wine Experience, primarily due to cancellations caused by the Covid pandemic. After four years, it felt as though the same selections were being showcased annually. However, this year brought a refreshing change, featuring a vertical tasting of Léoville Las Cases, one of my preferred Bordeaux wines, prompting my return to New York City. As is customary, the weekend was filled with intense tastings and lectures from early morning until late evening. By my estimation, over 300 wines were presented, and at my current age, it is simply unfeasible to sample them all—perhaps a younger individual might manage to do so more efficiently. Over the course of three days I tasted and enjoyed 96 wines, with a cumulative value of approximately $21,000, which was all I could manage. The opportunity to sample and enjoy wines of such caliber and expense, representing a global selection, is unparalleled. The Wine Spectator New York Wine Experience remains the premier venue for enhancing one’s palate and wine knowledge at a reasonable cost, effectively allowing one to travel the world through wine. I still regard it as an excellent value, despite having only sampled about a third of the wines available. On average, the retail price of the wines was around $240 per bottle. One notable observation I made is that the Master Sommelier curriculum may require reevaluation. Having attended several classes, I have consistently encountered the initial lesson emphasizing that the first assessment of a wine should focus on whether it exhibits predominantly earthy or fruity characteristics. Traditionally, "earthy" has been associated with Old World wines, particularly from Europe, while "fruity" has been linked to New World wines, such as those from the USA, South Africa, and South America. However, I have noticed a shift, as some Old World producers are now crafting fruit-forward wines, while certain New World vintners, especially in California, are producing earth-forward wines, indicating a clear evolution in winemaking practices. This change is partly attributed to California vintners increasingly focusing on terroir-driven, single-vineyard wines, aligning with traditional French principles.

My primary objective in writing about wine is to recommend high-quality options to friends that are reasonably priced and accessible for purchase. To facilitate this, I have categorized my recommended wines into three groups: those priced under $100, those over $100, and a singular exceptional wine that merits the investment of purchasing a bottle at least once in a lifetime. Given that the average price of wine today hovers around $240, it is impractical for most individuals, including myself, to indulge in a bottle at that price on a daily basis while maintaining financial stability. I often question whether wines at such elevated prices truly justify their costs, which continue to rise. Therefore, I have established $100 as a significant threshold, as it appears to be a price point of relevance for many consumers. While numerous wines are offered in the range of $500 to $1200 per bottle, I can confidently assert that, in my view, most do not warrant their price tags, and in some instances, are not worth any price at all; thus, it is unwise to devote time, effort, and resources to them.

Recommended Value Wines Less than $100

15 to consider as strong buys

Diatom Chardonnay Santa Barbara County 2023 WS93 $25. Although I typically do not gravitate towards Chardonnays or wines from Santa Barbara, this particular offering has changed my perspective. For its price point, it stands out as an exceptional wine. The complex floral notes of white peach, pineapple, orange blossoms, and lemon curd are prominent on both the nose and palate, harmoniously balanced with a moderate acidity that pairs well with food. It serves as an excellent everyday wine, showcasing craftsmanship and technical superiority that rivals more expensive options. I will certainly consider purchasing this wine again in the future.

Kendall Jackson Chardonnay Petaluma Gap Jackson Estate Cloud Landing WS91 $55. I have long held a fondness for Kendall Jackson wines, having enjoyed hundreds of their bottles. This particular Chardonnay ranks among the finest I have ever tasted, deserving of an even higher rating. It presents a complex profile, characterized by good acidity and minimal oak influence, resulting in a well-balanced experience. Other reviewers have noted flavors of lush clove and nutmeg, alongside toasted brioche, salted butter, lemon, and peach. This wine exemplifies the exceptional quality that this winery consistently delivers.

Chateau Suduiraut Sauternes 2013 WS94 $77I was able to taste this wine alongside Chateau d’Yquem Sauternes 2016, which was conveniently positioned next to it, the superiority of Suduiraut was evident. The predominant flavor of smooth, velvety honey enveloped the palate, delivering an enduring pleasure. Although the d’Yquem also received a rating of 94 points, it exhibited some bitterness and lacked the same level of smoothness. My previous experiences with d’Yquem have not always been exceptional, and a common remark is, “Yes, it may not be perfect, but it is a d’Yquem,” highlighting the influence of bias in our evaluations. Over the years, I have come to prefer Chateau Suduiraut, as it consistently matches or surpasses d’Yquem in my estimation, all while being significantly more affordable (the 2016 d’Yquem is priced at $380).

Domaine Carneros by Taittinger Brut Caneros California Sparkling Wine WS93 $39. For many years, this Champagne/Sparkling wine has consistently emerged as the most remarkable value at this event. Each year, I find myself astonished by the exceptional quality, complexity, and technical prowess that surpasses even the finest offerings from France. I can enjoy and serve this wine throughout the day and night with great pride, as it truly is that impressive. Its intricate flavors and perfect acidity create a harmonious balance, making it difficult to distinguish from renowned brands such as Louis Roederer. It is essential for all of us, myself included, to set aside any preconceived notions and consider this wine for our New Year's celebrations. The Rosé variant is equally exceptional.

Roederer Estate Brut Anderson Valley L'Ermitage WS 94 $68

This California Sparkler has consistently stood out as an exceptional choice, often rivaling premium French Champagnes while offering significant cost savings. Fortunately, its quality remains unchanged, continuing to impress. The aroma is rich with fruit notes and exhibits complexity, featuring hints of apple, hazelnut, clove, and nutmeg. The finish is notably long and quite enjoyable. The only other California Sparkler that may offer comparable value is the straightforward Roederer Estate Brut from Anderson Valley, priced at approximately $30 per bottle, which we have also appreciated for many years. I wholeheartedly recommend either option.

Champagne Louis Roederer Collection 244 NV WS $93

This wine is surprisingly accessible, even in Florida, where I discovered it priced at $50 per bottle. It is an exceptional Champagne that undoubtedly stands among the finest in the region. This offers the opportunity to enjoy authentic French sparkling wine at an excellent value, and it truly is a remarkable selection. Personally, I would find it challenging to choose between this and the California Roederer L’Ermitage. It is undoubtedly a refined Champagne, characterized by good acidity and a complex flavor profile that includes notes of pear, cherry, and apple, complemented by a subtle hint of almonds. The finish is impressive, and there is ample supply, with over 21,000 cases imported to the United States. This is certainly a wine to consider stocking up on for the holiday season

La Crema Chardonnay Sonoma Coast Tidal Break Vineyard WS90 $55

This wine is exclusively accessible via their wine club and is not sold in retail outlets. It is unfortunate, as it is an exceptional wine that, in my view, deserves a rating higher than 90. I earnestly requested the winemaker, Craig McAllister, to include me on the club list to obtain this wine. We shall see what transpires. It is a remarkable Chardonnay featuring a complex flavor profile that introduces new notes of ginger, lemon, pineapple, and peach, complemented by refreshing acidity and subtle spice undertones. I found it to be highly enjoyable and hope to have the opportunity to purchase some in the future.

Dutton-Goldfield Pinot Noir Green Valley of Russian River Valley Dutton Ranch Emerald Ridge Vineyard 2021 92WS $75

The Dutton-Goldfield vineyards are renowned globally for producing exceptional Chardonnay and Pinot Noir grapes, which are sought after by numerous winemakers. This particular wine originates from the family that owns a portion or the entirety of these vineyards. I had the pleasure of tasting it during a luncheon dedicated to Sonoma County wines. It exhibited a delightful bouquet of robust dark cherries and showcased a deep, concentrated black cherry hue. The flavor profile was rich and well-balanced. I did notice a slight bitterness at the back of the palate, which dissipated when paired with food. Overall, I found it to be an outstanding Pinot Noir that pairs wonderfully with various dishes.

Pedroncelli Zinfandel Dry Creek Valley Mother Clone 2021 $15This wine offers exceptional value at an astonishingly low price, presenting a unique experience. It begins with an enticing smoky cherry aroma, showcasing flavors of both black cherry and blackberry. The palate reveals a complexity that surpasses expectations for its price point. The wine is rich in tannins and features the peppery notes typically associated with Zinfandel. Its deep color is noteworthy, and one might easily mistake it for a Pinot Noir, despite it being a red Zinfandel. At a retail price of $15 per bottle, it stands out as the finest Red Zinfandel I have encountered in years.

Rodney Strong Cabernet Sauvignon Alexander Valley Brother Single Vineyard 2018 WS 90 $40. This serves as an exemplary illustration of how longstanding biases and prejudices can be swiftly dispelled. I had never found Rodney Strong wines to be particularly impressive, nor had I ever made a purchase. However, this particular wine has changed my perspective. Priced at $40 per bottle, it offers remarkable value. It presents a deep, concentrated black hue, accompanied by an indulgent smoky cedar aroma. The palate reveals a luxuriously smooth texture, enriched with an abundance of fruit and berry flavors, all harmoniously balanced. A subtle hint of oak emerges as a delicate vanilla note, culminating in a prolonged and pleasing finish. This Cabernet stands out as exceptional, exhibiting a more refined style while maintaining a bold and full-bodied character. My primary concern lies in its limited availability, as it is a single vineyard wine with low production.

Marques de Murrieta White Rioja Capellania 2019 WA 96 WS 93(2015) $78

This vineyard has a notable history that dates back to 1986. In that year, they began aging a white wine in oak barrels for 22 years, followed by an additional six years in stainless steel before its release. Remarkably, the wine was never subjected to excessive oak influence. Currently, it commands a price exceeding $500 per bottle on the open market, with limited availability. I had the privilege of tasting it at a previous Wine Spectator Wine Experience and have enjoyed two or three bottles during meals, with one remaining in my cellar. It is evident that describing this vineyard as merely significant would be an understatement. The 2019 vintage was showcased at the Chef’s Challenge, where it was selected by Bruce Sanderson of Wine Spectator to pair with Ensaladilla Rusa featuring Langosta and Trout Roe, prepared by Chef Jose Andres. In my opinion, it was a perfect pairing. The wine presented a delicate smoky aroma, leading to a palate rich in exquisite fruit, highlighted by vibrant pear notes and a lingering finish. It complemented the dish beautifully, and I found Chef Jose's entrée to be the standout of the day.

Tolaini Chianti Classico Vallenuova 2022 WS 93 $25

During the Chefs Challenge, Bruce Sanderson selected a pairing for Ervilhas com Chourico: a Tatlet featuring Portuguese Chorizo Mousse accompanied by a Green Pea Salad prepared by Emeril Lagasse. This combination proved to be an exceptional match of wine and cuisine, offering great value. I have a particular fondness for Chiantis, especially the Classico and Reserva varieties. The wine exhibited a pleasant fruit balance with moderate acidity, enhancing its compatibility with food. Priced at $25 per bottle, this Chianti represents an excellent value, and I wholeheartedly recommend it.

La Crema Pinot Noir Sonoma Coast 2021 WS91 $22

This wine was recognized as Wine Spectator's Wine of the Year for 2024, and I concur that it represents an exceptional value for its price, particularly for enthusiasts of Pinot. The color appeared somewhat light; however, upon tasting, it revealed a pleasantly moderate body. The aroma and flavor were dominated by rich dark cherry notes. The finish was commendable, and I observed that it was a well-crafted wine. For Pinot aficionados, this is an excellent choice to enjoy regularly with dinner without straining one's finances. I found Wine Spectator's rating of 91 to be accurate; while it may not be as striking as some others, it is certainly a wine that can be appreciated by many

The Calling Chardonnay Russian River Valley Dutton Ranch 2022 WS93 $20

An exceptional Chardonnay priced at only $20 per bottle represents an incredible value. The initial aroma presents notes of vanilla, complemented by hints of honeysuckle and pear, which seamlessly transition into the palate. Although the wine was initially served at a lower temperature, it gradually warmed in the glass, revealing a captivating cedar plank aroma and flavor that highlights the oak, which is subtly integrated and enhances the overall profile of the wine. The mouthfeel is velvety, a quality I particularly appreciate, and the finish is quite pleasing. I noted that the fruit is well-balanced and exhibits a delightful sweetness. This further reinforces the notion that a wine must taste like grape juice to be considered authentic. It is rare to find a California Chardonnay that is not excessively oaked, yet this wine offers a remarkable complexity of flavors at such an affordable price. It appears to be widely available, and interestingly, I found it listed on Amazon for $27 per bottle.

Aubert Chardonnay Sonoma Coast Powder House 2021 WS95 $110

Mark Aubert has been crafting California Chardonnay for many years, and his expertise is evident. Before establishing his own vineyard, he served as the lead winemaker for Peter Michael, where he played a significant role in creating many of the winery's exceptional wines. In my view, Mark epitomizes California's "Burgundy wine producers in the Burgundy style." Recently, I had the pleasure of enjoying this beautifully crafted wine during dinner over the weekend. The aroma and flavor profile are intricate yet harmoniously balanced, featuring a rich array of fruit notes, including peach and apple. The acidity is moderate, complemented by a subtle hint of oak, which is not overpowering. I paired it with a buttery swordfish, and the combination resulted in a truly indulgent dining experience. Priced just above $100, I included it in my collection of wines under $100, close enough for me, as it offers remarkable value compared to a French Chardonnay of similar quality and style.

Recommended Outstanding Wines Over $100

Champagne Pol Rodger Cuvee Sir Winston Churchill 2015 WS 95 $500

It is now the moment to ascend into the Stratosphere and explore wines whose prices border on the absurd, or those that compel you to reevaluate your romantic relationship, prompting you to enhance it in order to justify purchasing a bottle or two rather than confronting potential alimony expenses. Sir Winston Churchill Pol Roger has long been regarded as one of the premier marquee Champagnes globally, accompanied by a price that reflects its esteemed status. Undoubtedly, it is an exceptional Champagne. It begins with a creamy texture and fine mousse, presenting a complex array of flavors including lemon and almonds, culminating in a prolonged and delightful finish that gives you pause to consider how you will manage the expense. I acknowledge my bias regarding the price. Nevertheless, it is indeed a remarkable Champagne, and having enjoyed it previously, I would certainly purchase it if it were to be offered at a discount on WTSO.com.

Maison Louis Jadot Clos Vougeot 2021 WS 92 $255

This price for a Clos Vougeot Grand Cru is truly exceptional, and the quality of the wine is remarkable. I must admit, I was taken aback. Louis Jadot produces a wide range of Burgundies, which often leads me to question the overall quality, as he does not seem to focus on a specific region or set of vineyards to create higher-end wines. I have visited his residence in Beaune and explored one of his cellars, where I found that he offers good wines at reasonable prices. In my opinion, this particular wine stands out, achieving a level of excellence that is not typically associated with this producer. I believe the Wine Spectator rating of 92 is understated; I would rate it higher. It embodies the classic characteristics of Clos Vougeot, featuring a complex aroma and flavor profile with multiple fruit notes, harmoniously balanced with a terroir-driven earthiness that is quite enjoyable. The wine possesses ample body and intensity, culminating in a long finish. With only 195 cases imported, availability is limited, but it is certainly worth seeking out at this price point. Most Clos Vougeot wines I encounter today often exceed $500, making this an exceptional deal.

Peter Michael The Poppies Knights Valley WS 92 $230

This wine is undoubtedly Sir Peter’s most renowned creation, and justifiably so. I remained on his mailing list for several years, only opting out to explore more white wines, as my wife and family typically do not consume reds. To me, this wine was nothing short of spectacular, deserving of a rating exceeding 92. It presents a bold and dark profile with a berry aroma, followed by intricate flavors of mocha, cocoa, anise, and various blackberry notes, all in perfect harmony and balance, culminating in a lingering finish. Notably, Sir Peter engaged in conversation with me three times over the weekend, each time recognizing me from previous encounters, and he is always a delightful individual to converse with. What truly astonished me, and was a significant honor, was his remark that he had always believed I was a wine writer for Wine Spectator. While that is not the case, it was indeed a flattering compliment. Perhaps he has come across my blog? I have extended offers to assist him, as a physician, with his charity focused on prostate cancer, and he mentioned he would reach out. Only time will reveal the outcome.

Domaine Faiveley Batard-Montrachet WS 95 2008 $372

I would like to inform you that my remarks regarding this wine represent the final commentary I will be making for this blog this year and I waited until the end to write regarding this wine. Additionally, it was the inaugural wine served on Saturday morning during the Wine Experience. Notably, Montrachet, Batard Montrachet, and Chevalier Montrachet Grand Cru are the most coveted White Burgundy Chardonnays for both Clark and myself. Were we to possess the financial means of Elon Musk, these would likely be the only wines we would consume regularly, regardless of their cost, as they hold a near-spiritual significance for us. While I have not been particularly fond of Domaine Faiveley, it remains a favorite among many in France, especially in restaurants. It appears that during our dinners in Beaune, France, nearly all patrons opt for his wines. Undoubtedly, it is a remarkable wine. A notable insight I gained from Robert Parker years ago is that it exhibits a subtle hint of green color, along with an almost imperceptible lime flavor, which Parker suggests indicates a wine of exceptional quality. This characteristic of Montrachet wines is complemented by aromas and flavors of apple, honeysuckle, and vanilla, all harmoniously balanced with a moderate acidity that pairs well with food. The fresh lemon/lime note contributes to a mouthwatering tartness and brightness, further suggesting sufficient acidity for culinary pairings. The wine concludes with a long, delightful finish, and the more prolonged the finish, the greater my desire to acquire a case. In comparison to the current price of standard Montrachet, which exceeds $1,000 per bottle, Batard Montrachet serves as an excellent alternative for those mindful of their budget.

Lokoya Mount Veeder Cabernet Sauvignon 2013 $500

This wine experience undoubtedly deserves a five-star rating. Among the selections from Lokoya, it stood out as the finest. The wine presented a deep black hue with a pronounced dark edge, indicating its youthfulness. Its aroma was intricate, with noticeable notes of eucalyptus. Additionally, cherry flavors emerged, which is atypical for a Cabernet. The body was robust and assertive, showcasing a fruit-forward profile that was well-balanced. I detected a subtle hint of concord grape, which I interpret as a sign of complexity, affirming its identity as grape juice. During a previous Master Sommelier class, I learned that if a wine does not evoke the taste of grape juice, it cannot be classified as true wine. The tannins were evidently softening as I compared the 2019 Mount Veeder with the 2013 vintage, illustrating the exceptional aging potential of this wine. While I appreciated the 2019 vintage, I found the 2013 to be more harmonious and mature, making it more enjoyable at present. In both the 2013 and 2019 vintages, I described the alcohol sensation as "cool" rather than "hot," a characteristic I associate with mountain wines, particularly those from Mount Veeder.

Here is an eye opener! I had this wine in New Orleans this summer and already written a high review from our New Orleans trip. Here are my comments from then: "No question the darkest, blackest pitch black wine I have ever had. Highly concentrated and extracted with a balanced nose and taste. For me it had a ton of dark chocolate. Still full of fruit and to me mild acid. It will continue to age wonderfully and sent exceptionally well with our Chateaubriand. I love most Mountain vineyards in Napa."

Best Wine of Event regardless of price close to Spiritual

2000 The Haut-Brion Mission, Pessac-Léognan RP” 100 W2 95 JS $600

Wine Advocate Review Date: 08/2012

One of the wines of the vintage, the 2000 has barely budged in its evolution since it was bottled and released in 2002. After ten years in bottle, it still reveals a dense opaque purple color along with a potentially sensational bouquet of blueberries, black currants, graphite, asphalt and background oak. Extremely powerful, full-bodied and superbly concentrated with good acidity and high but round tannins, this massive La Mission-Haut-Brion should take its place among this estate’s most hallowed vintages when it hits full maturity in another one to two decades. I was surprised by just how youthful this wine tasted at age 12. If tasted blind, I would have guessed it to be around 4 to 5 years old. (RP)

I have included Robert Parker's 100-point review of this particular wine to substantiate my belief that it was the highlight of the event. It was nearly a transcendent experience. My observations indicate that the wine exhibits some age, evidenced by a slight browning at the edges of its dark hue. The aroma evoked memories of roses flourishing in a grove of smoky cedar trees. The palate was remarkably intricate, featuring notes of roses, cedar, anise, and blackberries, along with a multitude of other flavors. Envision yourself in a landscape filled with roses and fruits, enveloped by cedar trees; this wine transports you there. Despite its complexity, it maintained a commendable balance. The finish was prolonged and gratifying, contributing to an overall sense of tranquility. Is such an experience worth $600? That is a decision only you can make. For me, it would be a worthwhile investment for a once-in-a-lifetime encounter. Few wines have ever taken me to a realm of such splendor, but this one certainly did.

No Bad Wine Before it's time

Remember Ernest and Julio Gallo’s old-time TV commercials. We will sell no wine until it’s time? I know I have said over and over again no one makes bad wine anymore. Winemakers don’t get up in the morning and say let's see how we can make cheap undrinkable wine today. In fact, I am certain they say the exact opposite. What can I do today to make the next great 100-point wine in the world? To a point wine making technique is pretty much made the same the world over. Close to 100% of winemakers graduate from the University with a degree in winemaking. The most famous most of us know is the University of California at Davis. And even after that many winemakers continue to go to school. In Burgundy, France all winemakers are required to take a specific one-year winemaking course peculiar to the Burgundy region.

So if no one makes bad wine why am I dedicating a new article to the subject? Last month I went to a charity function and as part of the games and prizes offered was a ring toss game where when your ring landed on a bottle of wine you won that bottle or any one of your choosing. As part of the game, there were approximately 50 different wines to throw your ring at. As I watched the festivities I realized I would never buy or drink any of those wines and there were quite a few to choose from. So if none of them were bad why would I not want any of them? I sort of felt a dilemma coming on and frankly, maybe my own opinion was hypocritical.

So what is going on? I have been to vineyards all over the wine and spent weeks watching and learning how winemakers make wine and especially their philosophies on how to craft a specific style of wine. After thought, it dawned on me basically why these lower-priced and less recognizable wines are there and I for one am, not interested in buying or drinking them, it really goes back to the Ernest and Julio Gallo commercial. They will sell no wine “before it’s time”. Making good wine takes a lot of time, years sometime, and can be very expensive. The key to making great wine is harvesting wine when the grapes have grown to perfect maturation. Winemakers have all kinds of tools to help them make the decision as to when to pick the grapes. They have computers that track the day-to-day weather changes and compare them to years past to get a read on what is going to be the best day to pick. They use Brix meters, a small tool with a needle they stick into a grape to measure the sugar or Brix level in the grape. The better ones who have been around a lifetime put a raw grape in their mouths and taste the grape which elevates it to an art form. Winemakers know that the best day to pick is at optimal maturation which means just the right amount of sugar concentration in the grape that when fermented will produce the best wine.

So what do the less expensive wine makers do? They pick the grapes early and pick before optimal sugar maturation has occurred. Time is money so they pick too early but not so early that the wine is not at least good. They also don’t spend a lot of time aging wines or pampering the wines in the production facility. The way they make wine is to speed up the process to get the wines in the bottle and onward to your wine shop in the shortest time they can get away with. Hence drinkable pleasant wine but nothing that will age or get any better and those wines will certainly never develop with complexity.

No the wine is not bad. But it is picked and made fast before the grapes have had enough time to mature to perfection. Ernest and Julio Gallo were right on. You don’t pick and make wine before it’s time. It’s funny but as a physician, I am aware that most medical schools in the world have a minimum age to enter medical school so that you have a minimal level of maturity to excel at the medical curriculum in regards to not only the technical aspects of medicine but also to be able to have a level of emotional and spiritual maturing to deal with the rigors of day to day practice. I have not heard anyone say they cannot wait to see the new 16-year-old doctor even though he is probably a genius having graduated from high school at 10.

Good vs. Great Wine

Let’s again be honest. No one to my knowledge gets up in the vineyard every day and says let's see how we can make bad, awful wine today. Every winemaker I have ever met is there because they truly believe they will make the next 100-point wine or the next Screaming Eagle, or the next DRC Montrachet. You have to wonder are they delusional. Sometimes they are. It always boils down to two things in general. Things the winemaker can control and things they cannot. They cannot control the weather. All you need to do is look back at the weather for the past decade and you will notice that the changing weather has severely impacted wine production everywhere in the world. On the other hand, the technical aspects of winemaking and the basic chemistry have advanced a hundredfold and today, again across the world, the things winemakers can control, have become somewhat consistent from vineyard to vineyard with most winemakers now graduating from some 4-year college winemaking program. When they make wine they can “tweak” these technical details which in my opinion changes the “style” of the wine, percentage of alcohol, concentration of fruit, etc. but in the end, the actual production of the wine produces fermented alcoholic grape juice which again comes out in many ways the same.

When you read Wine Spectator or The Wine Advocate you immediately notice “scores”. Their wine experts do a report card on every wine they taste and publish for your information a score which has the intent, good or bad, to direct you to “better” or “higher quality” wines in that wine writer's opinion. Truthfully I have done the same thing. But every wine writer has a “bias” myself included. Every wine writer has a different number of taste buds on their tongue meaning no two might taste the same exact wine the same so hence their “opinion” might differ. Robert Parker to most people's understanding was biased towards big, high alcohol, jammy wines. For me my bias is balance. Wine again is grape juice with alcohol in it. But the alcohol should not be so high that all you taste is alcohol. If that is what you want you should buy vodka or grain alcohol. If all you want is sweet fruit juice then buy Welsh grape juice. But if you are like most wine buyers you want something in between. A beverage with enough alcohol to be pleasant and a taste experience that makes you think a little improves your food tastes, and in the end fits your budget.

What dawns on me is this. The question I need to answer is what is the difference between “good” wine and for me, 99% of all wine produced is “good”. But what defines “great” wine that stands out from the rest? What I have discovered over the years is that those “scores” don’t always mean the wine is a “great” wine. Usually, a higher score means a “greater” wine but not always, and maybe not for you or me but just the guy or gal writing about the wine due to their and our genetic makeup and number of taste buds on the tongue. In basic logic in order for a statement to be “true,” it has to be “true” 100% of the time. To my knowledge, I have never seen 100% of wine writers come out and say we all agree this is a “great” wine or the best ever, etc. Maybe close to 100% but still not 100%. So I have to ask is there something more fundamental or even complicated that I am overlooking?

Years ago I came up with a list of what I called spiritual wines. In short, my great wines. I have never forgotten them and I can usually list them by heart. In no particular order they are 1990 D’Yquem Sauternes, 1989 Aux Allots Leroy Red Burgundy, 1977 Sonoma Hanzell Chardonnay as well as the Pinot Noir, and 2003 Chateau Guiraud Sauternes as examples. Clearly what I consider “great” wines. But why? For one thing, they were unique. They had a unique taste profile I had not tasted before or after. Something special about them. Of the batch, the 1990 D’Yquem is a repeat favorite. Every time I drink it the sensation and thought “velvet” comes to mind, “smooth”, not too sweet, just right. Sort of the Goldilocks syndrome. Nothing out of place. The Red Burgundy had the most memorable cherry taste I can remember. A perfect cherry. None of these wines tasted anywhere close to similar wines and vintages, again very unique. As previously stated they were perfectly balanced, nothing out of place. And finally, a long pleasant hedonistic finish that evolved into a lifetime memory. You simply never forget.

I do understand that my list will not be yours or others, primarily due to our genetic differences. Your “great” wine may only be a “good” one for me or vice versa. That’s OK. In the end, all those scores help point you in the right direction but they should not be the only direction. The only way to find a “great” wine is to drink a lot of “good” wines. I sometimes deer hunt and was told years ago that you will never harvest a deer if you are not out in the woods(getting mosquito bit, stepping on snakes, being wet and cold, etc.) so the same rule applies with wine. You have to be in the arena.

My conclusion in the end for me a “great” wine is a perfectly balanced unique wine that surprises and delights me and I never forget. In fact, as I have said before it sends me on a quest to find it again at $10 a bottle. I also understand that “great” wines take time(remember the Gallo TV ads?) and usually cost a little more, but not always. There is no question that when you look at a list of great winemakers as Wine Spectator recently did writing about the founding fathers of California Chardonnay every winemaker there was meticulous and obsessed with getting it right and another factor you cannot quantify is that those winemakers and many others have is the “art” of wine. Something that only they, and sometimes even they don’t, know.

Happy Holidays! California Dreaming, The Good, The Bad, The Ugly and the Final Chapter, Restaurant, Wine Shop, and Market Reviews

Alas, my work is done.  It has been a long but rewarding effort to provide you with some great information to help with your next trip to San Francisco, Napa, and Newport Beach.   All, especially Napa are magical places with some of the best the world has to offer.  After close now to 40 years of visiting still gives me goose bumps while I am there and when I leave I have a longing to return.  A place that you will never grow tired of.  As the year ends I wish my loyal readers a safe, healthy, happy, and joy-filled Holiday season and Happy New Year!

Restaurant Reviews

Newport Beach California

R+D Kitchen

Newport Beach CA in Fashion Mall

555 Newport Center Drive

949-219-0555

My wife and I have now eaten here multiple times on each trip to Southern California and it has turned into one of our favorite places, especially for lunch. They have absolutely the best French Dip sandwich I have ever had with mountains of fresh finely cut roast beef on a fresh-baked soft baguette and tasty dipping sauce. There is always a line out the door with locals cramming to get in. They also have one in Napa Valley in the Rutherford area and our friends had dinner at that one who also stated their dinner was great. The one in Napa Valley you definitely need reservations because it was close to impossible to get into that one. In general fresh well-prepared food by well-trained professional and friendly servers. I can’t wait to return in the future.

San Francisco California

Miller and Lux San Francisco

700 Terry A Francois Blvd

San Francisco, CA

415-872-6699

Miller and Lux is a steakhouse owned and operated by celebrity chef Tyler Florence whom we met briefly as we departed after dinner. The food and service are excellent and the decor is high-end and relaxing. Immediately after sitting down, you are offered a selection of sparkling wine to choose from at various price points. I was impressed with the Lobster Thermador one of my old favorite dishes you almost never see anymore. The restaurant has a wide variety of classic steak cuts and accompaniments also. They allow you to bring your own wine with a modest corkage fee. Overall it was a memorable meal but the prices were the highest we paid on our trip and the wine prices on the wine list were in La La land. Chef Tyler made many visits into the dining area to speak with regular customers and friends but otherwise, he did not visit your table, something I find a problem. To me, if the Chef comes out to speak with friends it only takes a minute or two extra I would hope to just stop by every table and say hello, how’s dinner.

Kokkari Estiatorio Greek Restaurant

200 Jackson St.

San Francisco, CA 94111

415-981-0983

This was our second favorite place in San Francisco. It is primarily a high-end Greek Restaurant with all your favorites like great lamb souvlaki. They had an extensive wine list and I had my first bottle of Kongsgaard Chardonnay during the trip. Both the sommelier and busboy went to extreme trouble to help us find suppliers of that wine in the area and their recommendations led us directly to places where we were able to buy it by the case. Very friendly and helpful staff and well prepared fresh food. I had the lamb souvlaki with a Greek salad that was sublime. It was a very nice long relaxing lunch and we will return. The only downside if any was the bill was the second-highest during our trip and it was for lunch no less but to us worth the price.

Johns Grill, San Francisco

63 Ellis St.

San Francisco CA 94102

415-986-0069

John’s Grill is one of the oldest continuous restaurants in the city. It has been there for decades. Nothing fancy but good well-prepared food with friendly service and a reasonable price. The menu is pretty basic but a good selection and something for everyone. A good selection of seafood and plenty of great steaks.

Bix

56 Gold Street

San Francisco CA 94133

415-433-6300

Another oldie but goodie that will take you back to the good old days. Bix is a supper club with a 1930’s ambiance with live jazz and serving American-French cuisine. The menu leans towards seafood and at the same time serves marrow bones as a separate item which I have never seen on a menu before. The service was excellent and the live jazz piano was definitely a plus. I really felt like I was in the Casablanca Movie. Play it again Sam!

Mathilde San Francisco

315 5th St.

San Francisco CA 94107

415-546-6128

It is no secret we like French cuisine and this place satisfied all of our French desires. Everything is a classic French presentation and all of our favorites. I eventually settled in for the basics having escargots and Coq au Vin. The escargots were identical in taste and quality to any I have ever had in Burgundy. The Coq au Vin was classic and just downright delicious. The service was professional and friendly. Coffee and dessert were again classic and we had an obscene number of Profiteroles and probably gained 10 pounds just from dessert. It’s a small and out-of-the-way place but worth the trip for classic French.

Foreign Cinema San Francisco

2534 Mission St.

San Francisco CA 94110

415-648-7600

Let me be very clear here. This is absolutely the best most fun and unique dining experience and high-top shelf experience I have had in years. You would never know it looking at the front door with a bitcoin seller next door and a payroll advance store across the street. It is in one of those urban recovery areas where the area used to be a high crime and drug den area the city is trying to rehabilitate. As we speak today it is a safe area but it still looks rough and the only way you know where the restaurant is, is for the small sign over the door. What a wonderful dinner and Clark and I are seriously thinking of a weekend trip to SFO just to return there and have dinner again. The restaurant is in an old movie theater and inside the dining room is divided into two rooms one of which shows an old movie each evening and that is the theme of the night. The night we were there the movie was “Gentleman Prefer Blonds” with Marilyn Monroe. You sit at the usual white cloth dining table with family and friends while they play the movie as you eat. I didn’t recall any sound so you just see the movie. The menu was extensive and everything is made in-house fresh. One example. They make their own sardines. I am not a sardine fan but they were recommended and wow, unbelievable. I now like sardines. Fresh, not fishy, tasty, and great. The menu both for food, wine, dessert wines, cocktails, drinks is extensive and takes some time to take in. You had to be impressed that they had 5 different renditions of “Pappy” Old Rip Van Winkle Whiskey from 12 years old to 23 years old. It is one of the rarest whiskey in the world and to find all of them on one menu is impressive. The American Whiskey choices alone were over 50 choices. Dining choices were unique. Just one example is Saffron risotto galettes with roasted honeynut squash with matsutake mushrooms, English pea puree, tapenade, and toum and zoug. They also had an extensive list of oysters and caviar as well. Service was professional and attentive and the overall ambiance was relaxed and calming. It was just a truly unique and wonderful dining experience that we will remember for a long long time.

Napa and St. Helena Area

Bistro Don Giovanni

4110 Howard Ln

Napa, CA 94558

707-224-3300

Don Giovanni's was one of the first places we had dinner close to 40 years ago and it is still going strong and expanded to 3X the size we recall.  Fresh pasta, fresh fish, and attentive friendly service, and just great Italian food.  Reservations are a must, though we had no real trouble getting in.  They were full and busy but you do learn when you go to Napa the "Napa lifestyle" and Napa cuisine seems to reign supreme here.  I had pasta with fresh in-house made basil pesto sauce and I can assure you once you have freshly made basil pesto you won't be able to go back to store-bought again.  In fact, we now make our own in-house fresh basil pesto at home.  We had a great meal at Don Giovanni's and we will return in the future.

 

Mustard's Grill

7399 St Helena Hwy

Napa CA 94558

707-944-2424

Directly across from Del Dotto's caves one of the best and oldest places in Napa.  A word of warning don't eat lunch here and then do a tour of Del Dotto after in that for us at least Del Dotto includes a pizza lunch with your tasting and we were absolutely stuffed by 4 PM.  Mustard’s has been here for now over 40 years to our knowledge and we come to every visit and in all those years it remains probably the top 3 places in the valley. Food and service are top-notch and like everyone else farm to table fresh and well prepared. Their wine list is 13x19 inches small fine print front and back and labeled “Way too Many Wines”. Think Bern’s Steakhouse in Tampa on one piece of paper. They had many wines you will never ever see anywhere. One example we had was John Kongsgaard Albarino which I did not know existed. Another one you will not find often is American Expat in France is Alex Gamble Aligote. I always look forward to going to Mustards and you should also.

Goose and Gander St. Helena

1245 Spring St

St Helena CA 94574

707-967-8779 

Another very unique place to dine. A great eclectic menu with standard favorites thrown in with unique items like roasted bone marrow, garden radishes with dip, and fried olives and pistachios. One entree a bone in salmon chop I have never seen before. Like other establishments in the valley, they had an extensive wine list again close to 1000 wines. Selections were primarily red and the prices were 3x retail and sometimes over so I recommend corkage here especially if you want white wine. Service was friendly and attentive and not overblown. We enjoyed it very much

Farmstead Long Meadow Branch St. Helena

738 Main St

St Helena CA 94574

707-963-4555

The poster child for the farm-to-table movement. Great food, extensive food, and wine menu you really cannot go wrong here. For some insane reason I and another friend had the 12 hours pulled pork sandwich and coming from the South we know barbecue and would think we would have ordered something more in line with California cuisine. But I must tell you surprisingly it was a great barbecue and very tender. They also serve ribs. Overall the food was very fresh and well prepared. There are way over 500 to 600 wines to choose from and the prices are OK at 2X retail. It’s a great place to go and recommended.

Gott's Roadside

933 Main St (Highway 29)

St Helena CA 94574

This is a bucket list kind of place.  They are like the original McDonalds burger joints with outside wooden tables to sit on and the best hamburger, hot dog, and fries you will ever have as you drink your own bottle of Screaming Eagle.  In our case Scarecrow.  I have only been able to eat there once and this last trip there was a 2-hour wait just to order.  The place was jammed and parking was blocks away.  Is it that good?  Yes, it is.  They are now branching out and we saw the establishment at Oxbow Market which we also recommend you visit in downtown Napa.  You really have to go to experience it and I recommend you try and show up when they first start serving to shortcut the lines.

Wine and Market Shops worth Visiting

California offers extensive places to eat and shop providing items you simply will not find elsewhere.  The following places are ones that we go to almost every time we go as they provide us with opportunities we cannot find in Florida.  We highly recommend all of them as they provide reasonable prices and exceptional help and service during your visit.  Most all of them have mailing lists we recommend you join and all will ship directly to your home dependent on your State laws, but definitely to Florida as we have had no problems with any of them.

Newport Beach Area

Hi-Times Wine Cellars

250 Ogle St

Costa Mesa CA 92627

949-650-8463

A very large wine store with thousands of selections, great specials, and unique wines from all over the world.  Every visit just walking around and looking takes me close to 2 hours.  I purchased wine here for a large birthday party for a friend and brought in the cost at well over 20% of what he intended to pay.  Plenty of bargains.

Wine Exchange

1544 E Warner Ave

Santa Ana CA 92705

714-979-1509

Located in an industrial area it is somewhat difficult to find but worth the effort.  Again lots of unique and unknown high-quality wines.  They have a "Grand Cru" or "1st Growth" room with plenty of wine to bankrupt you but at times some of the best prices I have seen.  One example is I have purchased most of the French Richeborgs in my cellar at around $250 a bottle which is at least 1/2 anywhere else.  No guarantee you find anything but when you do it is worth the visit.  They sell on an internet mailing list which I am on and ship directly to Florida and elsewhere when permitted with no problems.

San Francisco Area

K&L Wine Merchants, San Francisco Store

855 Harrison Street

San Francisco CA 94107

415-896-1794 

Another wine merchant from who I buy a lot of wine.  Multiple stores the one on Harrison Street is their main shop and is huge with an extremely varied selection of hard-to-find wines.  I have visited the Pitray Vineyard in the Cadillac region of the Right Bank in Bordeaux and visited with the Count and his wife in their castle there twice and it is a very low production good wine that we have shipped from France.  I was blown away K&L had it at $15 a bottle.  I also spent almost the entire trip looking for Hirsch Chardonnay and never found it until the last day of our trip visiting K&L.  I am on their "advantage" list or internet mailing list and so far their prices have been some of the lowest I have seen even with door-to-door shipping.

Napa Valley Winery Exchange

Rick Jones, Owner

415 Taylor Street

San Francisco CA 94102

415-297-1074 cell

415-771-2887

A much smaller wine shop in town but well worth the trouble.  The owner and staff are extremely knowledgeable regarding all wines and attend wine tastings extensively and take extensive notes and share them with you.  They provided some of the most wine knowledge and recommendations we received on our trip.  The owner is a stand-up guy and will help you a lot.  I was a lot of fun just to stop by and talk shop.

Napa Valley Area

Gary's Napa

607 St Helena Highway

St Helena CA 94574

707-531-7660

This used to be a Dean & Deluca and was recently purchased by a private owner.  It is the same place with lots of gourmet food and wine, cheese, food, etc.  Most of the wine is very high-end.  If you want Scarecrow and such this is the place to go.  A good selection of wine and helpful knowledgeable staff.

Oxbow Cheese & Wine Merchant

Michael Meyers, "Chief Wine Wisdom Officer"

610 First Street

Napa CA 94559

707-819-6126

The Oxbow Market in downtown Napa is now a bucket list kind of place.  It has about 20 inside cafes and shops with lots of goodies, none better than the Oxbow Cheese & Wine Merchant at the back of the building managed by a wonderful wine expert Michael Meyers and a pleasure to speak with.  Tell him Ross sent you.  He provided me with my first ever significant allocation of John Kongsgaard Chardonnay in my life and has other extensive wine holdings.  He also has lots of great cheese.  He will ship direct and has a internet following I recommend you get on.

Oakville Grocery

7856 St Helena Hwy

Oakville CA 94562

707-944-8802

Just like Mustard's Oakville Grocery has been in Napa since the beginning of time.  Lots of great gourmet food and nick-nacks for home and an extensive wine cellar and more importantly an extensive Champagne and very high-end wine selections to include Scarecrow and Screaming Eagle.  On our last day, I purchased a mixed case to take home on the plane and one example purchased 3 bottles of Nature-Champagne and in the past 30 years, I have only found 2 bottles of Nature-Champagne so they have some rare stuff.  They have recently added a wine tasting room next door and they have Scarecrow for sure at something like $40 a pour and yes it is a little high but a good price so you can say you tasted Scarecrow.  I assume in the future they will feature other high-end wines like that but you cannot beat the setup they have and plan on a visit while in Napa.