Handled with care

Making this wine required planning and a healthy dose of TLC. La Crema Winemaker, Elizabeth Grant-Douglas says it all starts with finding the right place to grow the Pinot Gris, grape, a fairly finicky varietal.

“In warmer regions, the bright acidity drops, alcohol levels go up and the grapes ripen so fast they have no time to develop flavor.”

For this reason, the Winemaking Team chose Monterey, where the cool, maritime-influenced climate leads to one of the longest growing seasons in California.  And in 2012, near ideal-growing conditions resulted in excellent fruit quality at harvest.

Grant-Douglas and the La Crema Winemaking Team chose to harvest the grapes at lower sugar levels (or brix) than our Chardonnay or Pinot Noir in order to highlight the clean, crisp flavors. “Gentle” harvesting of fruit was emphasized to avoid introducing color and bitterness to the wine. Whenever possible this meant hand-harvesting the grapes during the cool morning hours into small bins that would preserve the grapes intact until they reached the winery.

Night harvesting in Monterey

“Pinot Gris expresses itself best when handled minimally,” said Grant-Douglas. “That’s why our grapes were pressed without de-stemming and the free run juice was kept separate from the pressed juice.”

Additional care was taken in fermenting the wine. Slow, cold fermentation and constant monitoring during and after fermentation were emphasized in order to preserve the delicate fruit and floral aromas.

Tasting and pairing

The result is a wine that opens with aromas of white peach and lemon drop. On the palate, layers of yellow plum and ripe pear are punctuated with sweet spice and tropical notes with a lengthy, elegant finish.

This is a wine that is best paired with sandals, hammocks and long warm summer sunsets. An excellent food wine, our Pinot Gris is a fantastic compliment to the light pastas, fish and salads of the season.

“We were intrigued with Pinot Gris because it gave us the chance to create a white wine in a different style, yet with the nuance, delicacy and texture for which we’re known,” said Elizabeth Grant-Douglas, winemaker. “It’s bright and juicy, with subtle floral hints – in short, the perfect choice for spring and summer.”

With the summer months approaching, it’s time to get your fashion in order. And what goes better with May fashion than our new La Crema Pinot Gris? Our Pinot Gris is perfect for dinner time, party time and now summer time, so why not pair your outfit with your wine? Here are some great summer time outfits to show off while you sip.

Dinner Time

When it comes to summer time dinner fashion, try a flowy, light dress which will be perfect for summer nights whether it’s indoor or outdoor. Add some flair with a flashy belt, cute wedges and a light cardigan like Emily from Cupcakes and Cashmere. Grab your cutest clutch and you’re ready for a dinner out with the girls or out on a date!

Cupcakes and Cashmere

Party Time

Summer time is all about the backyard BBQ’s, sitting by the pool and enjoying a nice cold glass of wine with your friends! Get your party time outfit right with a cute and casual dress or skirt, great for any day party. Add some flair with cute strappy sandals, a simple accent belt and a colorful satchel like Jessica from What I Wore. Break out your shades and you are ready to sip some Pinot Gris by the pool.

What I Wore

And Now…Summer Time

When you aren’t having BBQ’s with friends or out on the town this summer, enjoy a nice glass of wine relaxing at home in your comfortable summer time look. A simple collared tank, bright pair of shorts and a colorful belt screams you’re ready for summer vacation and relaxation! Pair it with some cute shoes like Vanessa from Stylishly Me and you’re set to stay in or head out for the day to enjoy the summer sun.

Stylishly Me

For more summer time fashion tips, check out each blog and be on the lookout for the La Crema Pinot Gris coming this month. Get ready for next month’s fashion post about vacation styles!

Hats Off to You

Girl & Closet

Once again Veronika from Girl & Closet caught our eye with her fashion style! Who says you can’t go out and be stylish on a rainy day? Grab a cute hat, some boots and you’re set. Ok, maybe an umbrella too…there is nothing worse than ruining your hair before work!

Cute to Boot

Taylor Morgan Design

Your next bet is a more casual one but still one you can pull off at work; rain boots and trench coat. Try not to break out your big puffy jacket, just a light trench coat to protect your outfit from the rain like Taylor from Taylor Morgan Design blog did. Pair that with some fun or neutral colored rain boots and you’re ready for those spring time showers!

The calendar backgrounds are available in eight different dimensions depending on the size of your monitor.

Instructions:

1. Download Your La Crema Calendar Wallpaper below by clicking one of the monitor dimensions below. Don’t know your screen dimensions?
2. Then right click on the image and select “Set As Desktop Background.”
3. We recommend either choosing the “Center” or “Fit To Screen” options.
4. For more information on changing your desktop background: Windows | MAC
5. For more information on determining the dimensions of your monitor, click here.

First you need to find a cheese that can trade body blows with the Pinot Gris’ bright acidity. Shepos recommends cheeses that exhibit tangy flavors and some saltiness.

A good place to start is with fresh goat’s milk cheeses like Cowgirl Creamery’s Humboldt Fog, or Laura Chenel Chevre.

“Both are a great choice since the flavor profiles of both are so similar and the creaminess of the cheese is a terrific counterbalance to the minerality and crispness of the wine,” notes Shepos.

Laura Chenel Goat Cheese

Other options

One of Shepos’ favorite cheeses is Fiscalini Cheddar made in Modesto, CA. “It’s an across the board, wine friendly cheese. The sharpness of the cheddar brings out the wine’s brightness. But the cheese also knows when to disappear and let the wine be the star.”

Fiscalini Cheddar

Hard to find, but worth the effort:

Delice De La Valle, a blend of fresh triple cream cow and fresh goat milk.

Weirauch Tomme Fraiche a rich semisoft cow’s milk cheese with a tangy finsh

Supporting cast:

If you are looking to enhance the wine and cheese experience, Shepos suggests some thinly sliced prosciutto, or a tangy and sweet marmalade.

Give these tips a try and share your tasting notes with us below!

Now is the perfect time to plan for beautiful outdoor entertaining, with a variety of furnishings that help create exterior spaces that feel an extension of your home’s interior. From practical to fabulous, a variety of pieces and styles are available.

One of my favorite lines of outdoor furniture is Dedon, a fashion-forward, fresh collection from Germany made of a revolutionary weatherproof fiber. My favorite piece from Dedon is the NestRest – an iconic “bulbous” human nest, it can either hang from a tree or sit on a rotating base. I actually have a friend in Napa Valley that owns one of these and when his Mom comes in to visit from the Midwest, she sleeps outside in the NestRest.

NestRest by Dedon

Another very cool new offering from Dedon is the Fedro collection. Very low to the ground, these rocking lounges come in four different colors. They also have a handle on the back for easy mobility. I have these on order for my backyard to surround a fire pit.

Fedro by Dedon

Another great new outdoor furnishings line is the California-inspired Marin collection by Brown Jordan, which features beautiful blond teak wood. I’m particularly fond of the Marin outdoor dining ensemble. Chilled chardonnay, anyone?

Marin collection by Brown Jordan

Also remember, this is a great time of year to add some outdoor accents to your home’s interior as well. I am a huge fan of “organic” and natural materials that our manufacturers use in some of their products.

For example, this lamp from Four Hands features driftwood suspended in an acrylic mold. It is really whimsical and helps bring a touch of natural beauty to any indoor space.

Lamp from Four Hands

For more tips on beautiful indoor-outdoor living, check out my recent segment on NBC Seattle’s New Day Northwest morning talk show. Happy spring, everyone!

Sustainable Winegrowing Practices

• After meeting the 227 criteria in the program, all of  La Crema’s Estate Vineyards became 3rd-party certified under the Sustainable Winegrowing Alliance’s program.
• The winery facility itself is also 3rd-party certified under the Sustainable Winegrowing Alliance’s program.

Sustainability in Practice (SIP) Certification

• All of La Crema’s Estate Vineyards have been 3rd-party certified under the SIP program.

Facility and Equipment

• All facilities managed by a central computer to manage and monitor the most efficient use of energy. This includes lighting, boilers, and refrigeration systems.
• Switched to green cleaning agents to eliminate tank rinses.
• Organic community garden for employees who want to grow their own fruits and vegetables.

Waste Reduction and Management

• Pomace is composted and applied back to the vineyard or used by 3rd-parties.
• Environmentally Preferred Purchasing program was developed for office supplies.

Integrated Pest Management
•    Cover crops provide beneficial insect habitat and improve water holding.
•    Leaf pulling reduces disease reducing road dust to control mite populations.
•    Habitat conservation in and around the vineyards provides biodiversity.

Water Conservation and Quality
•    Only drip irrigation is used to conserve water and the energy to pump it.
•    100% of winery water used is recycled for landscaping and vineyard irrigation.

Ecosystem Management
•    Nesting boxes for raptors population to control rodent damage.

Viticulture and Soil Management
•    Plant tissue analysis is conducted to minimize water and fertilizer inputs.
•    Comprehensive and site-specific control measures prevent soil erosion.
•    Vine balance is maintained by shoot selection, crop thinning and green drop.

What steps do you take to reduce your carbon footprint and act in a more sustainable manner?

And for a real treat, make sure you have a bottle of the La Crema 2007 Sonoma Coast Pinot Noir on hand!

Penne Pasta with Duck Confit, Mission Figs, Balsamic Vinegar and Star Anise Infused Cream Sauce

Recipe by Chef Taki Laliotitis

• ½ lb. penne pasta
• 2 C. cream
• 5 pods star anise
• 3 Tbsp. thyme, chopped
• 8 Mission figs, washed and cut in half
• 3 Tbsp. oil (plus extra to drizzle over pasta)
• 1 slice of bacon, finely diced
• 3 Tbsp. shallots, finely minced
• 1/3 C. balsamic vinegar (plus 1 Tbsp. for seasoning)
• 8 oz. duck confit, shredded (roasted chicken legs may be substituted)
• 3 Tbsp. parsley, finely chopped
• ¼ C. Parmesan cheese, grated
• Kosher salt
• Freshly ground black pepper

1. Preheat oven to 350º.
2. Fill a 6-quart pot with water and place over high heat.  Once the water boils, cook pasta according to package directions.  Drain pasta and drizzle with oil and toss gently.  This will prevent the pasta from sticking together while you prepare the sauce.
3. In another pot, add the cream, star anise and 1 Tbsp. of fresh thyme.  Reduce by half and reserve.  This can be done in advance.
4. Toss the figs with 1 Tbsp. oil and season with salt and pepper.  Pour onto baking sheet and roast for 6 minutes.  Remove from oven and allow to chill.  Once cold, cut the fig halves in half again.  This can also be done a day in advance.
5. Place a 12-inch sauté pan over medium heat.  Add the remaining 2 Tbsp. oil and bacon.  Once the bacon has started to turn light brown, add the shallots.  Continue stirring until the edges of the shallots start to brown, approximately 2 minutes.
6. Add the remaining thyme and the balsamic vinegar.  Reduce the vinegar until it coats the bottom of the pan.  Add the shredded duck confit, figs and half of the cream.  Bring to a simmer and add the pasta and parsley.  Stir or flip the pasta with ingredients.   You may want to add more cream at this point to gain sauce consistency. Remove pasta from heat.  Allow to sit for 1 minute. Give a final seasoning with salt, pepper and a splash of balsamic vinegar.  Top with parmesan and serve.