R&B CELLARS BLUE NOTE NEWSLETTER - NOVEMBER 2009
R&B Cellars
is Alameda's largest family-owned winery. Since 1997, R&B Cellars
has grown from 230 to 12,000 cases produced annually across nine
varietals.
  
R&B Cellars Crush 2009 at the winery in Alameda
2301 Monarch St., Alameda, CA 94501
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R&B Cellars | 1835 San Jose Ave. Alameda, CA 94501 | 510-749-8477 office | 510-749-8481 fax | info@rbcellars.com
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From the Winemakers
Crush is Over!
Hello Friends:
Crush is over! After three months of working in the winery,
with NO days off, we finally were able to relax and rejuvenate a little last
weekend. Our efforts have paid off as we expect these 2009 wines to be some of the best we have ever made. Of course, none of these wines
have seen any oak yet, but they are already showing superb flavor, color and
character. Very exciting.
Yesterday we racked the Reserve Cabernet from tank into 32
100% brand new French oak barrels, 10 different cooperages. Now the wine will
happily age in barrel for at least two years before we bottle it. Once we do,
it will then age for at least another year in bottle before it is released.
This is really a European style aging process that we think is very important when
calling a wine "reserve".
Here in America, the term "reserve" is used rather loosely.
Many times, before bottling, when a winemaker tastes through barrels, he (or
she) will select the best, set them aside and say, "Those barrels will make up
the reserve wine." While those barrels may make a better wine in the bottle, no
specific protocol was followed to make them different. In the states no specific protocol is required. On the contrary, Europeans have a more stringent
standard to follow in order to call a wine "reserve." We agree with the
European tradition that there should be a compelling reason to call a wine
"reserve," other than it was the best tasting barrel. Our Reserve Cabernet, our Napa Valley Zydeco Zinfandel, and
our soon-to-be-released Petite Sirah, all follow a specific protocol; they all
have their own "recipes," if you will, as to how they are made - what kind of
oak is used, how many different cooperages are put into the mix, and how long
the wine is aged in barrel. This is what makes winemaking truly exciting.
People often ask, "Why use so many different barrel makers?"
I like to compare it to a chef making a special sauce. The chef tastes the
sauce, adds a certain herb or spice, tastes it again, and adds a dash of salt -
seemingly small corrections, but it is these corrections that produce an exceptional sauce. The
same is true for the choices in barrels. Every cooperage has it's own method of
making and toasting barrels, and this in turn lends certain qualities to the
wine. For instance, Seguin Moreau barrels change the structure and richness of
the fruit, Damy barrels will add a spicy component, while the Vicard barrels impart
dark coco powder and chocolate to the nose and bouquet.
So, crush is done, the busy part is over. Now begins the
part of winemaking that requires patience - the slow and beautiful process of
barrel aging where the wine undergoes many changes. It takes on, and slowly incorporates
all the wonderful characteristics of the oak that it sits in for so long.
- Winemakers Kevin & Barbara Brown
  
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Stars on Staff 2009
R&B Cellars is the official wine sponsor of Music in Schools Today.
November 14th was the annual Stars on Staff event, which features celebrity waiters, student and professional performances, a cocktail reception, silent auction and a sumptuous meal at San Francisco's Ana Mandara restaurant.
 KTVU's Consumer Editor, Tom Vacar 
Nob Hill Gazette publisher, Lois Lehrman, loves the Serenade in Blanc
KFOG's Renee Richardson eyes the lavish R&B Cellars' auction item
Ana Mandara "wine-tenders" showcase our Swingsville Zinfandel
Grammy Awards musical director, Larry Batiste
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Our Newest Awards
Denver International Wine Competition
R&B Cellars 2007 Serenade in Blanc Sauvignon Blanc
Top Honors Gold Medal
R&B Cellars 2005 Reserve Cabernet Sauvignon
Top Honors Gold Medal
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Tasters Guild Wine Lovers' Consumer Wine Judging
R&B Cellars 05 Reserve Cabernet Sauvignon
Double Gold Medal
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R&B's Upcoming Events and Tastings
December 5: R&B Cellars Open House
at Rock Wall Wine Co., Alameda, CA. Click here for more info.
January 20-24: Taos Winter Wine Festival, Taos Ski Valley, NM. Click here for more info.
January 28-30: ZAP's 19th Annual Zinfandel Festival "Zin in Paradise", San Francisco, CA. Click here for more info.
February 1: Glunz Grand Tasting, Illinois. More information coming soon.
*For additional information please email info@rbcellars.com or call (510) 749-8477.
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Alameda's Wine Cooperative
It's right here in Alameda!
2301 Monarch Street (on the old Naval Air Base)
OUR TASTING ROOM IS OPEN!!!
Thursday - Sunday, 12-6PM
Come and enjoy the Urban Wine Country!
6 wineries and lots of different wines to taste.. |
The following recipe is courtesy of industry luminary Christopher J. Davies and Chef Jean-Luc Vogelle of Denver's Westin Hotel. Chef Vogelle created a pairing for our 2006 Swingsville Zinfandel, a Gold Medal winner in the 2008 Denver International Wine Competition.
Davies is co-founder of Wine Country Network and creator of the Travel Wine Cuisine blog.
Please see this blog posting at:
http://travelwinecuisine.blogspot.com/2009/11/recipe-pairing-from-denver.html
 Jean-Luc Vogelle |
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Roasted Beets Salad with whipped
Goat Cheese served with a
Tomato-Ginger Vinaigrette
Paired with R&B
Cellars, Swingville Zin 2006
By Executive Chef Jean-Luc Voegele, Westin Hotels |
Serves 12
Roasted Beets Salad
Ingredients:
3 Lbs. Red Beets
1/2 c. Extra Virgin Olive Oil
2 Tbsp. Banyuls Vinegar
1 Tbsp. Chopped Chives
1 Tbsp. Chopped Italian Parsley
2 Tbsp. Chopped Shallots
1 Tbsp. Dried Cherries (Blanched and Chopped)
1 Tbsp. Macadamia Nuts (small pieces)
1 Tbsp. Fresh Ginger Minced
1 cup Tomato cubes peeled & seeded
2 T. Kosher Salt
1 T. White ground pepper
Goat Cheese Mixture Ingredients:
1/2 c. half & half
1 Lbs. Goat Cheese (Logs)
1 tsp. kosher salt
1/2 tsp. White ground pepper
Tomato Vinaigrette Ingredients:
1 cup Tomato cubes peeled & seeded
½ cup Extra Virgin Olive Oil
¼ cup Banyuls Vinegar
1 Tbsp Chopped Italian Parsley
1 Tbsp. Chopped Shallots
1 Tbsp. Chopped Chives
1 Tbsp. Fresh Ginger Minced
2 T. Kosher Salt
1 T. White ground pepper
Garnishing Ingredients:
12 ea. Italian parsley springs
12 ea. Cherry tomatoes cut in half
Preparation:
To prepare the beets salad:
Wash the beets in running water and scrap off all the dirt. Drain them and wrap
the beets in aluminum foil and bake in 350(F) oven until soft, approximately2-
3 hours.
After they cool down, peel of the skin. Then shred them.
In a large bowl mix with a whip the oil and vinegar with the salt & pepper
like a vinaigrette, then add chives, parsley, shallots, dried cherries, ginger,
tomato, Mac nuts. Check the seasoning.
To prepare the goat cheese:
Mix the cheese with the half & half in a kitchen aid mixer and add the
seasoning. Let it get smooth. Then reserve it in a piping bag with a star tip.
To prepare the vinaigrette:
In a bowl mix oil, vinegar, salt and pepper with a Wisk to emulsify the
vinaigrette. Then add all the other ingredients and check the seasoning.
Assembly of the salad:
Use a 3 inch round circle and start filling it up ¾ with the beet salad, then
add the goat cheese. Drizzle the vinaigrette around the plate and decorate with
cherry tomatoes and a spring of parsley.
Enjoyment:
Serve with a bottle of R&B Cellars 2006 or 2007 Swingsville Zinfandel, sit back and enjoy!
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Awards
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San Francisco Chronicle
Wine Competition:
2007 Serenade in Blanc Sauvignon Blanc - Gold
Medal
2009 California State
Fair Wine Competition:
2007 Serenade in Blanc Sauvignon
Blanc -
Best of Class of Region North Coast Appellation Gold Medal, 94 Points
One of California's top 11 white wines!
Critics Challenge International Wine Competition:
2007 Zydeco Zinfandel - Gold Medal
2005 Reserve Cabernet Sauvignon - Gold Medal
Florida State Fair
International Wine Competition:
2007 Serenade in Blanc Sauvignon Blanc - Double Gold
2004 Reserve Cabernet Sauvignon - Gold Medal
2006 Saxy Syrah - Gold Medal
Tasters Guild
International Wine Competition:
2004 Reserve Cabernet Sauvignon - Double Gold
2006 Saxy Syrah - Gold Medal
Dallas Morning News
Wine Competition:
2006 Counterpoint Cabernet Franc - Gold Medal
Lodi International
Wine Awards:
2004 Reserve Cabernet Sauvignon - Distinguished Gold
Just Wine Points:
2006 Counterpoint Cabernet Franc - 93 points
2007 Zydeco Zin - 94 points
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Photos from R&B Cellars' investor party, held October 29th:
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R&B Cellars, home of the wine that swings!
Keep on swingin'!
www.rbcellars.com
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