Iron Horse Blog
March 31, 2015 | Joy Sterling
Welcome to the first installment of our Star Chef Blog Series. Over the next few months, we’ll be sharing Q&As with our most special friends who serve custom Iron Horse cuvees in their restaurants. In honor of Easter & Passover, and with the spirit of renewal that comes with Spring, we’ve interviewed Iron Horse's great friend Charlie Palmer for a fresh take on a classic.
Starting with New York City’s Aureole, Charlie now owns 14 restaurants around the country, two hotels in the heart of California’s wine country and The Mystic Hotel in San Francisco. Our friendship with Charlie Palmer is as rich as his culinary creations and shines through in the delicious Aureole Cuvee. The current release is our 20th vintage of making this unique, limited production bubbly.
When we called Charlie up one early Spring day, we challenged him to walk us through a seasonally appropriate food pairing for our sparkling wine and Pinot Noirs. The season is right for the Sonoma County baby lamb or ham and our Pinot Noirs just received stellar ratings by the editors at Wine Enthusiast which will appear in the June 2015 issue. Here’s what we learned...
IRON HORSE INTERVIEW WITH CHARLIE PALMER:
Iron Horse: What drew you to develop a partnership with Iron Horse?
Charlie Palmer: We started with Iron Horse years ago. My team of wine directors and sommeliers aimed to develop a sparkling wine that was both “food friendly” and could be an aperitif. The Aureole Cuvee is just that. We offer restaurant guests a small coup glass as they peruse the cocktail menu. Just 3 ozs of bubbles triggers that feeling of celebration and serves as a palette starter, but you can certainly drink it through the entire meal.
Iron Horse: What flavors make the Aureole Cuvee a menu go-to for you?
Charlie Palmer: It’s about freshness and balance. It was important that the sparkling wine bring good acidity to compliment richer foods with higher fat content.
Iron Horse: Spring has sprung at our vineyards. What celebratory sparkling creations are you preparing for Easter and Passover celebrations at your restaurant?
Charlie Palmer: When you think of Easter and Passover, you think of brunch. Our brunch menus at a few of the restaurants will offer a seasonal sparkling wine cocktail which will include 6 oz of the Aureole Cuvee, a few drops of pomegranate syrup to get a blush pink coloring, pomegranate seeds, and half an ounce of absynth.
Iron Horse: What’s on the menu for the main course?
Charlie Palmer: When I was a kid we always had a big, roast ham for Easter. It brings salty, rich flavors that are perfect for pairing with Iron Horse Pinot Noir. The fatty, smokiness of the cured ham is perfect for balancing the Pinot Noir flavors which bring fruitiness and acidity up front. Lamb dishes would also work wonderfully.
Iron Horse: You mention Pinot Noirs, ours were recently honored with excellent ratings awarded by Wine Enthusiast. What makes this Iron Horse red stand out?
Charlie Palmer: When people think about Iron Horse - they think about sparkling. But the Pinots have some of the most interesting terrior make-ups. Green Valley Pinot is different from other areas because of its indigenous vegetal overtone which makes them more interesting than some of the bigger fruit bombs from Sonoma Coast and Russian River. They have great depth and finesse that are more Burgundian in style than others you see from California.
Iron Horse: Finally, how do you conclude an Easter or Passover meal?
Charlie Palmer: I’m not big on sweet wines or Ports. More than anything else I like the idea of closing the meal with dessert and sparkling wine, especially fruit desserts. I would recommend poached green peaches with deconstructed crumble and Aureole Cuvee. This has good acidity and effervescence from the sparkling wine in the poaching liquid.
For more information about Charlie Palmer’s current projects visit charliepalmer.com. Find shop our full selection of Iron Horse Sparkling Wine on our website.
March 23, 2015 | Joy Sterling
I had the pleasure of meeting with U.S. Ambassador to China, Max Baucus, and his wife, Melodee Hanes while they were visiting Napa Valley last Friday. Over a sinfully delicious pizza lunch, I joined fellow industry leaders to brainstorm ways to increase California wine exports to China.
Wine Institute sponsored this roundtable luncheon with exporting vintners active in the China market. I participated as a representative of both Iron Horse Vineyard & Sonoma County and I joined colleagues including Michael Parr representing Wente Family Vineyards and Richard Grey from E&J Gallo. The event was hosted by Delicato Family Vineyards CEO Chris Indelicato, at Black Stallion Winery in Napa.
Our challenge was simple - to rechart a course towards a successful exporting relationship with China after austerity campaigns led to a 7% decline in California wine exports in 2014. With China representing the world’s largest red wine drinking nation, the mission is certainly worthy.
Four next steps emerged from the roundtable discussion:
Build partnerships with tourism boards, i.e. Visit California and Sonoma County Tourism Bureau, to bring more Chinese tourists to wine country.
Pitch strategic partnerships with Disney about featuring California wines when Shanghai Disneyland opens in 2016.
Ambassador Baucus and his wife graciously offered to host a dinner in Beijing featuring California wine and agricultural products in the Fall.
Optimize Wine Institute’s education program in China to build awareness of California as home to premium wines.
As a California wine ambassador and family vineyard owner, I am thrilled to be part of restarting these great business relationships. We have extensive experience exporting to China since we launched our trade with the country in 2011 via a special Chinese “Year of the Dragon” Cuvee. The wine was a major hit with buyers and was notably served at a 2012 State Department luncheon honoring then Chinese Vice President Xi Jinping hosted by Hillary Clinton & Joe Biden. We continue to develop special cuvee offerings for our Chinese audience and look forward to increased collaboration with our global Iron Horse Family.
For more information, find the fill Wine Institute press release on 2014 California wine exports here: http://bit.ly/1HstTg9