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Iron Horse Vineyards

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Iron Horse Blog

Tarin Teno
 
February 12, 2016 | Tarin Teno

In The Mood for Love - Perfect Pairings For Valentine’s Day

When something is meant to be, it comes easily. Effortless, perfect pairings are on our mind this Valentine’s Day. Since matching people is decidedly more challenging than picking the ideal Iron Horse bottle for a magical moment - say a sip of sparkling with a sumptuous bite, we’re taking on the latter in a display of our affection for you. So, as you embark upon the all-consuming act of kindling love new or tried and true  this Valentine’s Day, Iron Horse & our team of expert friends are here to provide fuel for your sensory expression of devotion.

 

 

Leslie Sbrocco, co-founder of WineToday.com was nothing short of poetic when we called her up to chat about the topic. The expert whose resume includes a James Beard Award, three Emmy’s and three Taste Awards, was travelling to a Today Show segment touting Valentine’s wine menu suggestions when she told us, “It’s very easy to fall in love with Iron Horse wines that’s for sure.” From there we were off to the races.,  “ I’m sure many a romance has been started and nurtured over bottles of Iron Horse bubbles.” When Leslie thinks of this holiday, she always thinks about bubbles first, specifically rosé bubbly. (In fact, our expert has honored her love of rosé bubbles with a tattoo!).

 

 

Leslie says she would start her evening with our 2008 Brut Rose, which is bold and exciting and surprisingly dry. In terms of food pairings, she is a big fan of potato chips and popcorn. “I recommend styling a playful popcorn bar. Pop up your favorite popcorn and pour on truffle oil with sea salt and cracked pepper. This goes beautifully with the Rose or the 2012 Wedding Cuvee. If you want spicy, add peanut oil and paprika. I’ve even tried Espelette peppers from my recent trip to Basque country.” An enticing, spicy spread to woo your lover.

 

When Leslie thinks in terms of preparing a main course, the Iron Horse UnOaked Chardonnay (lovingly described as “naked chardonnay”) is a very easy match for food. Our winemaker agrees. In fact, David’s affinity for this new vintage feels a lot like new love. Anyone who goes to visit him after a trip to our tasting room has heard him describe the 2014 production as our best ever. Leslie advises something as simple as picking up a whole roast chicken at the market and preparing a quick and easy Dijon sauce as an accompaniment. You won’t break a sweat…. until you want to of course!

 

And chocolate. There must be chocolate! How can one avoid its allure?? Leslie certainly goes in for the kill when guiding this denouement to the Valentine’s Day experience. “Iron Horse’s 2012 Estate Pinot Noir pairs with darker chocolate because it’s fruity and not overly tanic, a role  taken care of bythe chocolate.” She suggests a more bittersweet style with higher cacao concentration. She would personally select our Rose which can hold up against this richness. A creative pairing on her recent trip to Sydney led to her final dessert suggestion. “Everyone knows about chocolate dipped strawberries during this season. But I recently had seedless red and green grapes coated in dark chocolate and white respectively. The green grapes with white chocolate goes extremely well with Chardonnay.” Go ahead, be bold!

 

Our next expert, David Glancy of San Francisco Wine School, explained his take on St. Valentine celebrations. His trick for readers exploring their own pairing selection is to keep things simple. When chosen properly, the perfection of your pairing (and your date!) should be the standout. For the wine, he regularly declares something we feel passionate about as well -- “Sparkling is NEVER wrong!” He recommends crafting a sparkling tasting which can progress along with your meal. This starts with our 2012 Wedding Cuvee which is pale golden rosé and dangerously easy to drink, next onto our 2008 Brut Rosé, and finally onto a more mature vintage, like Iron Horse 2000 Brut LD. For those looking to stick with just one option through the meal, he agrees with Leslie on the point that Brut Rosé is phenomenally versatile.

 

When David thinks about a main course, he turns to our UnOaked Chardonnay as well. Due to the crispness of a wine that’s all about the purity of the fruit rather than the “smack of oak” as Leslie described it, he would recommend pairing a medium weight food with some creamy components. This could be anything from a brie cheese or a cream sauce. Or he would advise a second angle which is to look for fresh and crisp things to match. “Oysters on a half shell or a progression into a baked oysters and oysters Rockefeller would be great here. In fact any type of shellfish is appropriate - the in-season Dungeness crab would be a fantastic way to go.” The Iron Horse 2012 Estate Pinot Noir has a unique finish thanks to the col, foggy climate in our Green Valley. According to David, this distinctive, delicious and versatile red would go well with fish, poultry, and meat. “Salmon is a sure thing. Seared Ahi tuna could also stand up, , especially with a pepper crust. And the bright acidity of the wine could cut through the fattiness of a duck dish. Choose a sauce with red fruit and the Pinot will pop.”

 

To wrap up his expert guidance, David advises not to discount the power of an experiential theme. He once had a lovely lunch in the  Iron Horse gazebo featuring tomatoes sourced from Barry Sterling’s renowned vegetable garden, served with our Chardonnay. “The match didn’t necessarily follow any of the food pairing theories that we teach, but it was that fresh crisp cool climate California Chardonnay with a succulent and slightly acidic tomato that pulled me in,  amidst the beautiful setting.” We encourage you to mine your past experiences, replicate a moment ripe with nostalgia. The result, though perhaps not “by the book” has the potential to seduce.

 

And trust us on the sparkling.

 

Go get em Tiger!

 

 

 

*****

Time Posted: Feb 12, 2016 at 4:48 PM
Tarin Teno
 
June 25, 2015 | Tarin Teno

Vineyard Spotlight: Winemaking with Iron Horse Mad Scientist & Incurable Romantic, David Munksgard

Winemaking at Iron Horse is a passion and brimming with romance.  It's a family effort spanning three generations. Winemaker David Munksgard (pictured below in his "mad scientist" lab) has been a part of the vineyard family for the past 20 years. He plays a leading role in determining the outcome of exceptional Iron Horse wines and bubbly.
 

David in his mad scientist lab!

I had the pleasure of touring the property with David one sunny afternoon in Green Valley. The first thing that sticks out is David’s emphasis on the importance of the “place.” After an ebullient hello and a pop of Wedding Cuvee to celebrate my recent marriage, he informed me that the Iron Horse estate has the most sought after land for growing Chardonnay and Pinot Noir in all of California.

 

 
The unique conditions - cool nights and nearby ocean influences, make each of the exclusively estate bottled wines rich with the special flavors,  specific to the vineyard and never the result of “recipe winemaking.” Don’t get him started on his “special sauce” or his tireless drive for balance, quality, and class in a bottle.
 
David starts out every day in a personal paradise. He arrives in the vineyards at 6AM and conducts a sunrise walk through. The winemaking process is about getting on an intimate level with the grapes from beginning of their life cycle ‘til the wine is corked and “laid down” to age. David even admits to whispering motivational words to grapes. And when he returns to his "desk" -- this delicious view below awaits him.... 

 

 
His efforts are grounded in the superior vineyard farming style implemented by Partner and Director of Operations Laurence Sterling. The vineyard has been slowly replanted over the past  eight years by 10-15 acre increments. In certain blocks, the row direction was changed to get the most even sunlight with computer generated simulations guiding the proper orientation.
 
Laurence’s responsible farming has had ripple effects beyond superb wine, even the creek which cuts across the property has begun spawning salmon again.  I’m not surprised to see this commitment to doing what’s right pop up again and again.  As a keen Iron Horse observer, this pervades all decision making, regardless of just how challenging it might be.
 
David’s roots are on the East Coast, where European wine is the template. Burgundian wines and French style sparklings are his jumping off point - a style that matches the Sterlings’ love of French tastes/culture based on their history as past French residents! The combined French influence is evident in Iron Horse wines, especially as they age. Flavors also originate from the site and from his deep understanding of his audience - the Iron Horse fans. He works with team members in blind tastings and solicits consumer feedback from visitors at the tasting room to facilitate consistent improvement and innovation.
 
To better understand the sparkling winemaking process, David walked me through pivotal points which illuminated the intense work, oversight, time and patience required:
 
Step 1:  August is dedicated to hand picking pinot noir for sparkling, followed by chardonnay. Each vineyard block is kept separate until blending time.
Step 2: Fermentation.
Step 3: In February, David starts assessing blend options. He plays with the blends based on smell, visuals, and of course tastes. He consults the team through “blending sessions” and notes that he has to separate from his own preferences at this point. His priority is to determine proper taste for the different occasion and label. (Note - David’s toughest critic is his wife whose all time  favorite Iron Horse Sparkling is Russian Cuvee)
Step 4: After the sparkling blends are chosen, they’re  put into stainless steel then refrigerated to
force crystals to form so they won’t form in the bottle.  You’ll find these “cold stabilization” tanks with ice on the sides!
Step 5: Seven days before bottling day, he grows a yeast culture. One day before bottling, he adds sugar. The product is bottled for the secondary fermentation creating bubbles and then aged for three to eight and even 15 years for the future magnums of Joy!
Step 6: The riddling process and disgorging process remove the spent yeast.  At this point, a dose of David’s “special sauce” is added - this secret ingredient determines the degree of sweetness to dryness and sets the style of each of the Iron Horse bubblies.
 

 

Fun Fact! Even the Iron Horse corks have been specially curated. The vineyard partners with one family in Portugal - David says they’re the best in the business! Signature cork shown off below by the wonderful Wine Club Manager Kevin Vanderhoff

 

 
If you ask David to name his favorite bottling  - you won’t find an easy answer. His passion for all of his creations drives the Winemaker’s Choice Club option where David selects his two favorite bottles each month to answer the question of “what’s the winemaker drinking.” Sometimes he’ll spotlight “hidden gems” which he and the cellar master might stumble upon by accident in some forgotten corner … a discovery prospect which I found very romantic!
 
He does make a few recommendations:

 

Summit Cuvee, commemorating the history making free climb by two brave climbers and Iron Horse friends in Yosemite in January. Some have called it his “masterpiece,” the special sauce (aka liqueur de dosage) is a deliciously distinctive flavor with notes of caramelized cream soda like.
 
Russian Cuvee, the “ideal toasting” sparkling, always at the ready, chilling in his fridge at home.
 
Ocean Reserve, made in partnership with National Geographic. $4 a bottle goes to National Geographic’s Ocean Initiative to help establish marine protected areas and support sustainable fishing.
 
And Summer’s Cuvee, a limited production, seasonal pop that he dreamed about for years before actually developing. The new vintage has just been released!
 
Pictured below... bottles always line his desk and the Tasting Room shelves just outside.

 

 
He also enjoys working with longtime Iron Horse special partners, like Charlie Palmer, Michael Mina, Commander’s Palace, and Disney where Iron Horse is the official wine in the theme parks and on board their cruise ships. These friends have a long standing trust in the irresistible allure of the vineyard flavors and David’s winemaking prowess.
 
David, a poetic and gentle soul at his core, explained sweetly “You want to fall in love with the wine.” This reflects our winemaker’s self-assigned mission to create the perfect sip which anchors you into a memory and  an experience. He speaks about overhearing brides in the Tasting Room reminiscing about Wedding Cuvee on their special day and is filled with emotion. That’s what he works for. That pairing of a beautiful moment in time punctuated by the specially crafted and perfectly corresponding bubbles.

 


For more fun with David, Iron Horse offers very special “Truck Tours” of the vineyard on Mondays, by appointment only. And I must warn you that these tours are becoming legendary at Iron Horse. A recent “Truck Tour” resulted in a proposal and a pop of a champagne cork with David as a co-conspirator.
 
He began a private tour with a glass of bubbly & an unsuspecting future bride accompanied by her prince charming. David led the couple to a barrel conveniently placed in his favorite area of the vineyard where he strategically stopped the truck to point out the beautiful view of the winery - handed off a bottle of Wedding Cuvee - and stepped aside for the magic proposal to occur in the glow of fizzing Iron Horse bubbles. I think it goes without saying . . . she said YES.
 
Book your own romantic memories by clicking here . . . 

 

-Interview with D. Munksgard as told to Tarin Teno
Time Posted: Jun 25, 2015 at 2:37 PM
Tarin Teno
 
June 1, 2015 | Tarin Teno

A Toast to Wedding Season with Iron Horse Vineyards

As one of the Iron Horse Social Media Angels, it’s my very good fortune to be able to investigate some of the most intriguing vineyard practices, trends, and history and blog about them. With summer unofficially underway, it’s time we chat about a little thing called Wedding Season.
 
 
For those of you preparing to get married or attend a wedding in the next few months - congrats! You’ve just self opted into a series of showers, bachelorette or bachelor parties, rehearsals, receptions, and maybe a few hangovers.
 
Whether you’re a member of the bridal party, a guest at the VIP table, or second cousin twice removed - you’re probably wondering how to “win” wedding season.  Iron Horse has you covered.
 
Nothing says marriage like the sound of a sparkling bottle “pop” and the smooth, crisp experience of toasting with Green Valley bubbles. Leverage our Wedding Season Gift Guide to help you mark once in a lifetime moments from engaged bliss to wedded celebrations and first, 25th and 50th anniversaries.

 

 

For the groom-to-be who has it all - Shower him with a 2004 Brut LD Magnum as he embarks upon his own “stag do.” Everything about this selection  is special, from the eight plus years of aging to the very limited availability.
 
For the calorie counting bride-to-be - Brut X offers a bone-dry finish that is as wonderfully expressive as the bride will be after enjoying a bottle during bachelorette weekend games. The dosage is gown fitting-friendly and sugar-free.

 
For the dangerously-in-love couple - Wedding Cuveé. Need we say more?? If this bottle’s name and chic label doesn’t grab your attention, the description will. The rich, creamy bubbly has a perfect rose hue making it dangerously easy to sip and our most romantic choice. For maximum sparkling impact - gift your favorite betrothed couple with the Jerobaum (Important Note: this writer must confess bias - I kicked off my wedding weekend by popping this bottle in the back of the church.)
 
 
For the power couple - Russian Cuveé is one of the preferred toasting wines at the White House for five consecutive Presidential Administrations.. It has been on the menu at many of the most important historic milestones of our time, including the Reagan-Gorbachev Summit Meetings which ended the Cold War. So why not usher in the era of peace and love, wedding bliss with these bottles?

 

 
For traditionalists- Classic Vintage Brut is our most deliciously vintage option and the favorite of Iron Horse cofounder, and arbiter of exquisite taste, Audrey Sterling. The perfect pinpoint bubbles will please even the most “attentive” of brides. Catering teams will have no problem at all pairing the delicious flavors with a crowd pleasing seated dinner.

 

 
For LGBT couples - Rainbow Cuveé is a limited edition, vintage Sparkling Wine meant for everyone who believes in love, justice and equality. It’s the perfect option for any and all unions - a toast to the right to love with a very beautiful bottle, which we are very proud was served at the White House LGBT reception last June.

 
 
 
For the first year survivors (or should we say achievers)  - Summit Cuveé. You’ve made it through the most perilous trails and lived to tell the tale! Rejoice like Kevin Jorgeson and Tommy Caldwell after their amazing, unprecedented and inspiring Yosemite climb without ropes in January. This rich and delicious limited edition will pair perfectly with the top tier of any wedding cake! (Writer note - this is equally as delightful for celebrations of any/all peak moments!)
 

Stay tuned to the blog as we dive further into wedding season. I’ll be sharing real life love stories hot off the “wedding-wire” - each featuring sweet “I Do’s,” sweeter couples, and Iron Horse bubbly as their special guest. In the meantime, the entire Iron Horse family encourages you to share your own #ironhorsewedding moments by using that hashtag and tagging us on all social media channels. Cheers!

 

 

Time Posted: Jun 1, 2015 at 2:06 PM