Iron Horse Blog

Joy Sterling
 
April 20, 2015 | Joy Sterling

2015 Earth Day in Green Valley

Earth Day carries a lot of meaning for Iron Horse Vineyards and this year was is different. The global holiday marks an urgent call to arms in the conservation of the world around us. In this spirit, my Green Valley based family hosted honored guests in celebrating our love of the land. I was thrilled to introduce inspiring keynote speakers and friends; Gov. Jerry Brown and Kevin Jorgeson.

 

 
Kevin famously topped the Dawn Wall of El Capitan and subsequently toasted with Iron Horse bubbly. As a special celebration of the unprecedented 3,000 foot free-climb of climbing partners Kevin and Tommy Caldwell, we introduced our 2010 Summit Cuvée, a limited production, one time only, vintage brut which Jorgeson helped us finesse.
 
Surprising attendees with an impromptu conversation on the California drought, Gov. Jerry Brown ascended the podium and seized a moment to applaud California’s environmental leadership. He reassures residents the state will survive its historic four-year drought through creativity and unity. My favorite quote from the Governor's talk: Don't worry about the drought; just don't use too much water!

 

 
The day was a smashing success and it has triggered some soul searching. As we celebrate Earth Day in our roles as stewards of the environment, Kevin Jorgesen asks us: What’s OUR Dawn Wall? He never gave up on his dream of free-climbing El Capitan. My dream is for a united push towards great responsibility to the environment. The rewards of pushing through imagined limitations are endless.
 
….Because nothing compliments bubbles like a mountainous cake, we wrapped up the day by inviting Kevin Jorgeson to slice up a sweet replica of El Capitan after tracing his route on the “iced” terrain. Ain’t life sweet?

 

 
Find more information about participating colleagues who poured their own delicious Green Valley Chardonnays & Pinot Noirs during the event: Deloach Vineyards, Dutton-Goldfield Winery, Freeman Vineyard & Winery, Hartford Family Winery, Lynmar Estate, Marimar Estate, Macphail Family Wines, The Rubin Family of Wines

 

 
Find a fantastic recap of the day from Press Democrat here: http://www.pressdemocrat.com/news/3812019-186/governor-urges-unity-in-drought

Get your limited edition 2010 Summit Cuvee here: http://bit.ly/1H9hVMf

 

Find an Earth Day event recap from one of our VIP guests, Adrienne from Rich Life on a Budget, here: http://bit.ly/1DBUdBb

 

Peruse another Earth Day recap from a friend of Iron Horse, Jo Diaz, who has honored me with the title of "Mother Nature in Disguise:" http://bit.ly/1DOILp5

 

Time Posted: Apr 20, 2015 at 1:11 PM
Joy Sterling
 
March 31, 2015 | Joy Sterling

Star Chef Series: Sparkling & Spring with Charlie Palmer

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.