Jul28
C'era una Volta at Urban Legend Cellars

Summertime, and the living is easy . . .

For July, we are doing something we haven’t done in quite a while. We are having dinner at the featured winery, catered by a restaurant. In this instance, Cheryl at C’era una Volta suggested that we contact Urban Legend Cellars, so we did. Thus, our dinner will be at Urban Legend, and it will be outside (so think layers).

The dinner will be catered by C’era una Volta.  Because C’era una Volta is inherently Italian, Marilee at Urban Legend has paired Rudy’s offerings with Italian varietal wines which are described on Urban Legend’s website as follows:

Leggera; Urban Legend thrives on bubbles—crisp, scintillating wines that pop. We love creating wines with fizz, but that’s all about the stars coming right—the right grapes, the right color, the right flavor. Maybe finding those grapes was a myth.  2020 brought it all together with a Barbera harvest that was lighter and crisper but, while delicate, was beautifully fruity. Leggera—”light” in Italian—is just the trick, we think, to start your own myth. Don’t be led astray by its light, almost ghostly, shade of pink. Its ultra-premium Barbera grapes don’t give up their secrets—or color. Leggera does, however, issue a siren’s call with each glittery, strawberry sip.

Vermentino; We love all things Italian: motorcycles (a due Ducati family), cars (loved that Alfa, even if it was always wanting tuned), and, of course, wine. In that vein, Vermentino is a fabulous addition to the UL family. If Vermentino was an automobile, it would undoubtedly be a sleek, white exotic, angular, but with curves enough that it was never austere or edgy, but still classically beautiful. Originally from Sardinia and Liguria, the French love it, too, with growing interest in Languedoc and Roussillon. In the glass, Vermentino is full of zippy mineral and citrus notes: lemon zest, wet granite, and a squeeze of grapefruit. While light, crisp, and always refreshing, it never lacks complexity with finishing notes of stone fruit, fresh almond, and salinity.

Barbera (Cooper Vineyard); If there’s a “Godfather” of Barbera, it’s Dick Cooper. The Cooper ranches grow some of the best around, and it makes deep, dark, mouth-watering wine. We had a Cooper-grown Barbera shortly after making our first wines and knew that we absolutely had to have some of his fruit. Of course, all his Barbera was contracted for. Unobtainium. So, when we received a call from Dick’s daughter, Chrissy, (like all good Godfathers, he’s surrounded by family) that Barbera was available, we jumped on it like an offer we couldn’t refuse. This Barbera is loaded with cherry and cassis aromas with a sprinkling of clove. In the mouth it’s full of darker cherry and cola flavors with nutmeg on the finish. Flavors are deepening as the wine bottle ages; with firm acidity and moderate tannin, it just keeps improving with time.

Teroldego; Deep and dark – that’s Teroldego (teh-RAWL-deh-go) in a nutshell. Blackberries. Black raspberries. Black figs and a sprinkle of black pepper. You get the picture. In the glass, it’s the deepest purple around, and it’ll stain your teeth almost as fast as it will win over your palate. If you inhale deeply, you’ll get a whiff of lavender and, maybe, a bit of thyme to follow. Take a sip. Rich dark fruit flavors finish with nice hints of minerality that aren’t too intense. And there’s plenty of tannin to give it a smooth and supple mouthfeel.

Aglow Late Harvest White; The best pairing for this wine may just be good friends and a warm fire. When you're sipping spiced honey and flowers, that's enough said. Aglow is all about ripe fruit in all its lush glory—with an edge. Deep, ripe apricots and tangerines with silky drizzled honey is its essence. However, we fermented this wine on its skins—just like a red. So called “orange” wines have a beautiful golden glow and amazing flavor complexity. Think spice cake in a glass. This is NOT your Great Aunt Tilly's cordial.

Reminder of the new incentives for 2022: Please help us out with these.

  • As much as we love Martino et al, we would prefer a core group of restaurants. So, instead of one Diablo Point. We are upping it to five Diablo Points. Please send me the name of the restaurant and the email for the contact person that you have previously discussed our group with.
  • To encourage an increase in membership, we are also increasing the Diablo Points for new members from three to five. Also, if you re-indoctrinate a member(-ship) who has not been to a dinner for more than four years, you and the members that renew split four Diablo Points. If the former member rejoins of their own volition, they receive the whole four Diablo points.

Covid Protocols 2022 – All Attendees, Members, guests and speakers, will be required to show proof of vaccination and booster before entry. There will be no refunds. If you are a member, you only have to show your proof of vaccination once.


Please click here to download the menu and order form
Aug19
Day Trip to Dry Creek

Except for the COVID years of 2020 and 2021, we usually have done an excursion to some wine region.  In 2019 we were abitious and did a 4-day road trip.  This year our excursion will be much more modest with a day-trip to Dry Creek in Sonoma County.

Frick Winery

Nalle Winery

Mauritson Wines

Papapietro Perry Winery

BACA Wines

 

Sep29
Hook & Ladder of Sonoma County Our Septemer dinner will feature wines from Hook & Ladder.
Oct27
Foxen Vineyards of Santa Barbara County Our October dinner will feature Foxen Vineyards of Santa Barbara County.

Nov17
Castoro Cellars of Paso Robles Castoro Cellars of Paso Robles will be pouring their "Dam Fine Wine" for the November dinner.
Dec8
Under the Wire and Bedrock Wineries of Sonoma County December's dinner will feature two sibling wineries.  Under the Wire produces sparkling wines and Bedrock produces still wines, many of which are from old vines.