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Robert Sinskey Vineyards FINE WINES. ORGANIC VINES. VOLUME 11 Fine Wines. Organic Vines. 2 The story of how a wine is made is as important as the wine itself. The craft of winegrowing begins with the care of the soil and ends as an open bottle of wine on the table. RSV is a second generation family-owned and operated vineyard and winery. Every vine for every wine was planted by RSV and every vineyard is certified organic. One could say that RSV is beyond organic. Since 1991 RSV has been practicing the whole farm philoso- phy of interrelationships based on Rudolph Steiners 1928 lecture Agriculture. This approach stresses the need to heal damage done by modern mechanized farming by tapping into the rhythms of nature encouraging natural processes enabling growth of superior winegrapes that require little more than care to craft into expressive vibrant and living wines. BEYOND ORGANIC Handcrafted Fine wines shouldnt hurt - your palate or the planet. Wine is not an athletic event. Fine Wines. Organic Vines. 3 RSV approaches the cellar as purists with the same winemaker Jeff Virnig for over twenty-five years to craft wines that are true and pure. The guiding principle that wine is not an athletic event has allowed the wines of RSV to stay true to vineyard and variety elegance over brawn has always been the house style. RSV does not submit wine for review by score-centric critics because to taste wine in a competitive atmosphere without food on the table encourages wines that shout ignoring subtle wines of balance finesse and elegance... the attributes that define the fine wines of RSV. RSVs vineyards are certified by C.C.O.F. - California Certified Organic Farmers. Due to the fee structure of Demeter USA RSV no longer uses the trademarked words Demeter or Biodynamic as of the 2012 vintage - no matter RSV has not changed farming philosophy. AROMATIC WHITES ROS ABRAXAS VIN DE TERROIR SCINTILLA SONOMA VINEYARD LOS CARNEROS One wine one vineyard four grapes. Abraxas is a salute to distinctiveness. Born of the idea that four classic grapes - Riesling Pinot Gris Pinot Blanc and Gewrztraminer - planted in RSVs CCOF certified organic Scintilla Sonoma Vineyard respond distinctly to the unique weather patterns of each year the four are then blended in ratios determined by each varietys unique response to the vintage making a wine that is complete and complex. Abraxas is true to vintage. Its even in the name. If you apply isopsephy to the Greek letters of Abraxas the sum is 365. In ancient times the Gnostic Basilideans believed that Abraxas ruled the 365 heavens. PINOT BLANC LOS CARNEROS A simple truth delivered honestly. Pinot Blanc is not known as the most complex grape - yet when grown in a cool climate picked before getting too ripe fermented delicately to avoid extraneous secondary flavors and allowed to express its strengths of crisp fruit and elegant texture... it delivers pure visceral pleasure - and is an absolute joy at the table. RSV Pinot Blanc is offered in half bottles or magnums - because you should either start with it or party with it Fine Wines. Organic Vines. 4 Fine Wines. Organic Vines. 5 PINOT GRIS LOS CARNEROS RSVs Pinot Gris is a wine made with a light touch. Its always about growing it well and not messing it up in the cellar. As winegrowers RSV nurtures every grape for every wine selecting the sites that best express the inherent character of the chosen variety. The Three Amigos Vineyard is ideal for Pinot Gris. The cool Carneros maritime climate with its long dry growing season produces physiologically ripe grapes while maintaining good natural acidity. RSV chooses to whole cluster press this wine where the absence of skin contact results in an ethereal quality. This pale gold Pinot Gris has some weight and richness on the mid-palate yet it remains clean and refreshing on the finish. It is non-cerebral yet complex at the same time offering youthful enthusiasm before evolving into a thought-provoking array of mineral and spice flavors and aromas as it ages. VIN GRIS OF PINOT NOIR LOS CARNEROS The challenge twenty-five years ago no one wanted a dry ros. Conspicuous wine drinkers had preconceptions that all pink wines were low-class White Zin. Sweet pink wine may have been a cash cow for some but the European dry style was suffering from pigmentation association. RSV decided to take this challenge head on by making a whole cluster pressed Ros of Pinot Noir from RSVs organically farmed Carneros Vineyards. This wine is never a saigne where juice from fermenting red grapes is bled off to make a ros but instead is made from the free-run juice of prime Pinot Noir. It took a leap of faith and a little perseverance to find people who enjoyed RSVs New World meets Old World style of Vin Gris. Fortunately an audience found us. The Vin Gris is now the most difficult wine to keep in RSVs cellar. Fine Wines. Organic Vines. 6 More original recipes by Maria Helm Sinskey can be found at robertsinskey.comkitchen. ROASTED DELICATA SQUASH AND WINTER CHICORY SALAD WITH CIDER VINAIGRETTE CRISPY PANCETTA AND TOASTED PUMPKIN SEEDS Delicata squash hits the market in late August. If you cant locate Delicata substitute Butternut or Hubbard squash. Add crumbled blue cheese or shaved Parmesan for a heartier salad. Serves 4 to 6 1. Preheat oven to 400 degrees F. 2. Trim the ends off the squash. Cut lengthwise and remove seeds. Cut each half in half again lengthwise. Slice into -inch-thick pieces. 3. Place the squash in a bowl and toss with 2 tablespoons olive oil season with salt and pepper. Spread out in 1 layer on a baking sheet. 4. Roast in the preheated oven for 40 to 45 minutes until the squash is tender and golden. Shake the pan every 10 minutes or so to prevent squash from sticking. If squash browns too quickly on one side turn over with a spatula to brown the other side. Remove from the oven cool and reserve. 5. Place the pancetta uncurled on a baking sheet and bake for 15 to 20 minutes until crisp and golden. Reserve. 6. Place the squash on the bottom of a serving plate. Drizzle with a little of the vinaigrette. 7. Place the chicories in a large bowl. Toss with half of the vinaigrette. Season to taste with salt and pepper. Place the chicories on top the squash. 8. Crumble the pancetta over the top of the chicory and then sprinkle with pumpkin seeds. Serve immediately with addi- tional vinaigrette on the side. 1 large Delicata squash or substitute 3 cups diced Butternut squash Extra virgin olive oil Kosher salt Freshly ground black pepper 3 ounces sliced pancetta about 6 slices 4 cups mixed chicories - escarole radicchio Belgian endive curly endive frisee Cider vinaigrette recipe follows 3 tablespoons toasted pumpkin seeds CIDER VINAIGRETTE Rather than dirtying a bowl and whisk I like to mix my vinaigrette in a small mason jar. Just place all the ingredients in the jar and shake well. Yield cup vinaigrette 1. Place the shallot salt sugar and vinegar in a small jar with a few grinds of black pepper. Seal with the lid and shake well. Let the mixture sit for 10 minutes to dissolve the salt and sugar. 2. Add the olive oil more if you like less tangy vinaigrette. Shake well. Adjust seasoning with additional salt and pepper to taste. 1 tablespoon minced shallot teaspoon kosher salt 1 teaspoon sugar 3 tablespoons cider vinegar Freshly ground black pepper 2-3 tablespoons extra virgin olive oil Fine Wines. Organic Vines. 7 Fine Wines. Organic Vines. 8 POTATO SWEET ONION TORTILLA This is a flavor packed comfort dish. Its great for breakfast lunch or dinner and packs well for a picnic. Serve it warm room temperature or hot for a satisfying meal. Serves 6 to 8 1. Lightlygreasea12-inchx3-inchroundceramicbakingdishwitholiveoil.Asquarebakingdishwithsimilarvolumemaybesubstituted.Reserve. 2. Parboil the potatoes in salted water until they are almost tender but still holding their shape. Drain and cool them until they are comfortable to handle. Cut them in large 2-inch pieces. Reserve. 3. Preheat the oven to 375 degrees F. Heat a large 12 saut pan over medium high heat and add the olive oil then add the onions garlic and potatoes. Cook until the potatoes are tender and the garlic and onions are soft. Reduce the heat if the vegetables begin to brown season them to taste with salt. 4. Transfer the vegetables to the prepared baking dish and spread them evenly in the bottom. Sprinkle the Pimenton over the top. Pour the eggs over the vegetables and mix gently to incorporate the eggs into the potatoes evenly. Place the tortilla in the preheated oven and bake for 25 to 30 minutes until the eggs are set and the top is slightly golden. Sprinkle the sliced green onions over the top. Serve warm with the Romesco Sauce. 5 large Yukon gold potatoes peeled cut in half cup extra virgin olive oil 2 medium yellow onions diced 5 medium garlic cloves coarsely chopped Salt teaspoon sweet Pimenton de la Vera 8 eggs well beaten cup thinly sliced green onions Romesco Sauce recipe follows Fine Wines. Organic Vines. 9 ROMESCO SAUCE Allow the sauce to sit for at least 30 minutes so the flavors can marry. The sauce can also be made 1 day in advance. Bring to room temperature before serving. Yield 1 cups 1. In a small bowl soak the breadcrumbs with the water for 5 minutes. Squeeze the breadcrumbs dry and put them in the bowl of a food processor fitted with the blade attachment. 2. Add the garlic cloves and almonds and pulse until the almonds are of medium-fine grind. 3. Add the remaining ingredients and pulse until they are relatively smooth but still retain some texture. Season to taste with salt. 1 cup soft bread crumbs leftover baguette works great cup water 2 small garlic cloves cup toasted sliced almonds 1 teaspoon sweet Pimenton de la Vera 1 teaspoon hot Pimenton de la Vera 1 teaspoon salt plus more to taste 2 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar cup canned diced tomatoes or 1 small fresh tomato HERB SAUCE This versatile vivid green sauce is delicious spooned over roasted vegetables fish chicken pork and steak. Yield About 13 cup 1. Mix together the herbs and olive oil in a small bowl. 2. Add the lemon juice and a pinch of salt. Stir well. Reserve at room temperature until ready to use. 2 tablespoons finely chopped flat leaf parsley 2 teaspoons finely chopped oregano 2 tablespoons extra virgin olive oil 2 teaspoons lemon juice Pinch salt Fine Wines. Organic Vines. 10 SLOW-COOKED HALIBUT WITH CANNELLINI BEANS AROMATIC VEGETABLES AND CASTELVETRANO OLIVES Cooking the fish at low heat keeps it tender and moist in this flavorful one dish meal. For vegetarians or as a side dish use a mix of beans and sprinkle with grated Parmesan before baking. Serves 2 to 4 1. Cut the halibut into 2 equal pieces season with salt and pepper reserve in refrigerator. 2. Place the beans in a medium bowl. 3. Heat a medium saut pan over medium high heat. Add 2 tablespoons olive oil then the celery and carrots. Cook until vegetables start to brown add shallots and olives and continue to cook until shallots are golden and vegetables are caramelized. Season to taste with salt and pepper. 4. Fold the vegetables into the beans. Add the oregano and a squeeze of lemon. Place the mixture in a cazuela or similar ceramic baking dish. Reserve at room temperature. 5. Preheat the oven to 325 degrees F. 6. Remove the fish from the refrigerator and let sit at room temperature for 15 minutes. Nestle the pieces of fish into the beans. Drizzle with olive oil and place in the oven. Slowly cook for 35 minute or until fish is opaque and flakes easily. Remove from oven and drizzle with herb sauce. Serve immediately. 1 pound Halibut filet or line caught Cod about 1 inch thick Kosher salt Freshly ground black pepper 2 cups cooked cannellini or butter beans Extra virgin olive oil 2 stalks celery trimmed and chopped finely 3 medium carrots peeled and chopped finely 1 medium shallot minced cup pitted Castelvetrano olives chopped finely 2 teaspoons finely chopped oregano lemon Herb Sauce recipe follows Fine Wines. Organic Vines. 11 Fine Wines. Organic Vines. 12 Fine Wines. Organic Vines. 13 SWEET PEA AND SMOKED HAM SKILLET RISOTTO The rice grains stay a little firmer and are slightly less starchy when risotto is cooked in a skillet. The skillet can go from stove to table. Serve this risotto on its own as an appetizer or middle course. Texture is everything with risotto. I prefer my risotto with a little tooth so I cook it a little less. The rice should have enough liquid so that the texture is creamy but not soupy. If the rice is not cooked enough the texture will be starchy and crunchy. If the rice is overcooked the grains will be bloated and stick together. Add enough liquid and cook the rice long enough to reach the texture you desire. Serves 4 as a main course 6 as appetizer 1. In a medium sauce pan bring the stock and water to a boil and reduce the heat to a simmer. 2. Heat a large 3-inch deep skillet or saut pan over medium heat. When the pan is hot add the olive oil and then the ham. Cook until the ham is golden and crisp. 3. Add the butter to the ham and then the onions. Saut until they are translucent and tender about 2 to 3 minutes season with salt and pepper. 4. Add the rice to the pot and saut it until it is hot. Add the white wine bring to a boil quickly and stir briskly until the wine is absorbed. Set the timer for 14 minutes. 5. Start adding the simmering stock one ladle at a time. Wait until the rice absorbs the stock before adding more. Continue to cook adding the stock and stirring the rice constantly to prevent it from sticking on the bottom of the pan until the timer goes off. Add the peas and continue to cook for 4 minutes or so until the peas are bright green and the rice is tender but not mushy. The grains should be silky and slide easily over one another when a spoon is drawn through. If this is not the case add a little more stock to loosen the grains. 6. Fold in the mint and Parmesan and season the risotto with salt and pepper to taste. The risotto should be served as soon as possible after it is cooked. If you have to wait a few minutes cover the risotto to keep it warm. If the risotto stiffens thin it with a little hot stock. 1 cup water 2 cups chicken stock 1 tablespoon extra virgin olive oil pound thinly sliced smoked ham diced 1 tablespoon unsalted butter cup finely diced yellow onion Kosher salt Freshly ground black pepper 1 cup Carnaroli or Arborio rice cup white wine 1 cup shelled fresh peas 6 large mint leaves finely julienned cup finely grated Parmesan Everything is interconnected. Fine Wines. Organic Vines. 14 Fine Wines. Organic Vines. 15 Barrels should support the wine not dominate it. Fine Wines. Organic Vines. 16 PINOT NOIR PINOT NOIR LOS CARNEROS NAPA VALLEY This is the wine that started it all. Rob Sinskey and Jeff Virnig have spent nearly half their lives working together to make Pinot Noir they want to drink elegant balanced wines to take to dinner. The Los Carneros bottling of Pinot Noir is a lot-by-lot selection from five RSV vineyards blended to create a classically structured wine with elegant fruit and complex character. Meant to be yummy while young yet still have the ability to age gracefully it is the Pinot Noir you drink while waiting for the Perfect Circle wines to reach their full potential. Fine Wines. Organic Vines. 17 Fine Wines. Organic Vines. 18 PINOT NOIR - A PERFECT CIRCLE Every vineyard and every growing season creates a wine with a personality born of the elements. Of all grape varieties Pinot Noir is a particularly impressionable and expressive variety whose character is sculpted by heat summation modified by weather anomalies and defined by timing making Pinot Noir the ideal conduit for channeling the essence of vineyard and vintage into a bottle. RSVs Perfect Circle Pinot Noirs are a culmination of over twenty-five years of working with the rhythms of nature learning the eccentricities of the grape and discovering how the two interact with place. Fine Wines. Organic Vines. 19 THREE AMIGOS VINEYARD Influenced by its proximity to the San Pablo Bay the Three Amigos Vineyard is one of RSVs coolest vineyards producing wines that harbor a bright zingy berry-fruit character of raspberries and cranberries. It is not a simple one trick pony. This vineyard first planted by RSV over 30 years ago with heirloom selections and French clones creates a wine with layers of complexity that many consider to be the most expressive Pinot Noir produced by RSV. VANDAL VINEYARD The heirlooms and French clones of the Vandal Vineyard contribute to the voice of this unique site. The Vandal Vineyard straddles a ridge of land that rises out of upper Carneros to join the shoulder of Mt. Veeder. Removed a bit from the Bay theres slightly more sun and protection from the wind than the lower Carneros with soils that are better drained for a more assertive style of Pinot Noir. FOUR VINEYARDS The Four Vineyards Pinot Noir is a romantic vision. Culled from RSVs four organic vineyards on the Napa Valley side of the Carneros these vineyards are planted with heirloom massal selections of Pinot Noir that have been refined by trial and error over the last thirty years. These heirlooms in combination with late ripening French clones provide the palette to create an elegant balanced and ethereal Pinot Noir. The Perfect Circle Foundation is RSVs way of giving back. Perfect Circle gives back 5 of the proceeds to educate youth about organic farming and the importance of heirloom preservation. Eventually the goal is to develop a farm where young and old can come to learn. Fine Wines. Organic Vines. 20 GOUGRES Many times when you visit a small producer in Burgundy the vintners wife will bring out a warm tray of gougres to tame your appetite while you taste through several vintages. Yield 40 pieces 1. Bring the water butter and salt to a boil in a medium saucepan. 2. Remove the pan from the heat and add the flour. 3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute. 4. On low speed add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added. 5. Add the grated cheese and herbs. Beat until well incorporated. 6. On a parchment-lined sheet pan using a pastry bag pipe the batter into half-dollar sized rounds. The batter may also be scooped into mounds with a tablespoon. Freeze. 7. To bake preheat the oven to 425 degrees. Egg wash the puffs straight from the freezer. Bake for 10 minutes and then rotate the pan. Bake for another 10 minutes. Reduce heat to 400 degrees and bake until puffed and golden 5 -10 minutes. Serve warm. 1 cups water 6 ounces 1 sticks unsalted butter 1 tablespoon kosher salt 1 cups all-purpose flour 6 large eggs 2 cups grated gruyere or other firm cheese cup grated Parmesan 1 teaspoon chopped rosemary 2 teaspoons chopped thyme TURNIP PARSNIP SOUP I take comfort in a glass of red wine and a hot bowl of soup on a cool day. However many educated wine geeks will tell you that soup and wine are not a good match. Yes I too am guilty of mindlessly reiterating this wine rule. Instead what I should say is that wine will go with some soup. This one is smooth and creamy and not too rich. Serves 4 to 6 1. Heat a large saucepan over medium high heat. Add the fat if you are using butter allow it to brown before adding the onion. Saut the onion until it is golden. Add the garlic and root vegetables and saut until softened and golden on the edges about 5 minutes. 2. Drizzle the vegetables with the honey and cook until the honey bubbles. Add the thyme leaves and liquid. Bring to a boil. Reduce the heat to medium low and simmer until the vegetables are very tender about 1 hour. If the liquid reduces too much over the hour add enough to keep the vegetables submerged. 3. Cool the soup slightly and puree in a blender or food processor. Add more liquid if the soup is too thick. Pass through a coarse strainer for a more refined soup. Return the soup to the pan and season with salt and pepper. Bring to a boil. Ladle the soup into bowls and garnish with crumbled bacon fried celery leaves and a drizzle of crme fraiche optional. The crme fraiche may also be folded in for a richer soup. Heat the soup gently after it has been added. Be very careful when pureeing the soup the hot air will expand in the blender or processor and cause the soup to explode out of the container. Remove the center plug from the lid of the blender or the pusher cylinder from the processor to allow the hot air to escape. Fill the blender no more than 23 full. Cover the opening with a thickly folded towel to protect your hand from spatters. 1 tablespoon unsalted butter or extra virgin olive oil cup diced yellow onion 1 large garlic clove peeled and trimmed 4 cups diced parsnips and turnips 2 teaspoons honey optional 1 teaspoon chopped thyme leaves Kosher salt Freshly ground black pepper 4 to 6 cups water vegetable or chicken stock cup crme fraiche optional 2 tablespoons cooked and crumbled bacon 6 fried celery leaves Fine Wines. Organic Vines. 21 Fine Wines. Organic Vines. 22 Fine Wines. Organic Vines. 23 SAVORY FILO TORTA WITH DUCK CURRANTS PINENUTS This savory and rich meat pie is a delicious twist on a traditional Turkish Borek. The light custard keeps the flaky filo moist and easy to cut into wedges. If you cant find duck meat use turkey or chicken thighs. Have the butcher grind or grind it yourself. Serves 8 to 10 1. Heat 2 tablespoons of olive oil over medium high heat in a wide heavy pan. Add the onions and saut over medium heat for 4 to 5 minutes until lightly golden and soft. Season with 1 teaspoon salt and a few grinds of black pepper. 2. Add the ground meat to the onion mixture stir well and saut for another 4 to 5 minutes over medium heat until cooked through. Keep stiring to cook evening and break up the meat into small chunks. Season with 1 teaspoon salt and freshly ground black pepper. 3. Add the currants pine nuts thyme and 5 tablespoons of parsley. Stir well. Turn filling onto a sheet pan to cool. Filling may be made up to 2 days in advance and stored well wrapped in the refrigerator. 4. In a medium bowl beat together 1 egg and 1 egg white reserve the remaining 1 egg yolk in a small bowl for step 13. Beat in the milk water and remaining 1 tablespoon of parsley. Season with 1 teaspoon salt. Stir well. 5. Preheat the oven to 375 degrees F. 6. Grease a 10-inch round ceramic baking dish with 1 tablespoon olive oil. Line with 2 sheets of filo pastry layered on top of one another to form a cross. Let the edges of the filo drape over the sides. 7. Spread 3 tablespoons of milk mixture evenly over the pastry. 8. Lay 2 more sheets of filo pastry as before. Spread 3 tablespoons of milk mixture evenly over the pastry. Gently press the sheets into the edges of the dish. 9. Lay two more sheets as before then spread 3 tablespoons of milk mixture evenly over the pastry. 10. Sprinkle the ground meat and onion mixture evenly over the milk mixture and pastry. 11. Place 2 more sheets of filo pastry over the filling and press gently. Spread 3 tablespoons of milk mixture evenly over the pastry. 12. Lay 2 more sheets of filo and spread 3 tablespoons of milk egg mixture evenly over the pastry. Then lay the last two sheets of filo pastry. 13. Whisk the remaining milk mixture with the reserved egg yolk and remaining 1 tablespoon of olive oil . 14. Brush the top of top of the filo heavily. Take the edges of the top sheet of filo and fold over the top of the torta. Drizzle with the milk mixture. 15. Continue folding the edges of each filo layer over the top and sprinkling with milk mixture until you reach the bottom sheet of filo. Fold this over the top and brush with all of the remaining milk mixture. 16. Place in the preheated oven and bake for 35-40 minutes until the pastry puffs and sizzles and the top turns golden brown. 17. Remove from the oven and cover with a clean kitchen towel to keep moist and cool for 10 minutes. Torta can be turned out onto a serving plate or sliced into wedges in the dish. Serve warm or at room temperature. Note If using frozen filo pastry keep the package sealed and thaw overnight in the fridge. Bring to room temperature 1 hour before use. Keep the filo pastry sealed until just before use. Once dough is unsealed unroll so sheets are flat and cover with a lightly damp cloth to keep sheets pliable as you work. This keeps the sheets from drying out which makes them less manageable. 12 sheets of filo pastry thawed 4 tablespoons extra virgin olive oil 1 large yellow onion finely chopped about 2 cups Kosher salt and freshly ground black pepper to taste 1 pound ground duck turkey or chicken thigh cup currants cup pine nuts toasted coarsely chopped 1 teaspoon finely chopped fresh thyme leaves 6 tablespoons finely chopped parsley divided 2 large eggs 1 cup whole milk cup water Fine Wines. Organic Vines. 24 1. In a medium bowl whisk together sesame oil sesame paste rice vinegar rice wine and soy sauce. Add enough water to thin to vinaigrette consistency. 2. Whisk in the garlic ginger and half of the green onions. Season to taste with salt. 3. Place the noodles in a large bowl with the chicken and add half of the dressing. Toss well. Add more dressing to taste. Thin with a little more water if dressing is too thick. 4. Sprinkle with the remaining green onion and the toasted sesame seeds. CHILLED SESAME NOODLES These chilled noodles are packed with flavor. For a vegetarian option omit the chicken and add sauted firm tofu instead. Shredded carrots and cucumber may also be added for a fresh twist. For a little spice add minced fresh red chili to taste. If the tahini has separated into oil and paste stir well to combine before using. Serve 6 to 8 teaspoon toasted sesame oil cup sesame paste tahini 1 tablespoon seasoned rice vinegar 2 tablespoons Mirin Japanese rice wine 3 tablespoons soy sauce cup water plus more if needed 1 large garlic clove minced 2 teaspoons minced fresh ginger 3 green onions white and green parts thinly sliced Kosher salt 1 recipe Udon Noodles cooked and chilled recipe follows pound cooked chicken breast thinly sliced or shredded 1 tablespoon toasted sesame seeds 1. Sift the flour into a large bowl. 2. Stir the salt into the water until dissolved. 3. Add the salt water to the flour slowly as you mix with your hands to distribute evenly. 4. Continue to mix with your hands until the dough is raggedly but holds together in one piece. Dough will seem dry. If the dough wont come together in one piece add a few drops of water until it does. It will not be smooth. 5. Place the dough into a gallon zip lock bag with the end partially open. 6. Place the bag on the ground and gently use your feet to step on the dough to flatten. Flatten it as much as you can but do not let it spread outside of the bag. Be careful not to rip the bag. 7. Remove the flattened dough from the bag and roll it up. Place back in the bag and repeat the kneading and flattening process. Keep repeating 5 or 6 times until the dough is smooth and slightly rubbery. 8. If the dough refuses to flatten and springs back let it rest 20-30 minutes before kneading again. 9. After the last kneading let the dough rest for 30 minutes in the sealed bag. 10. Fold the dough into quarters then bring the corners together and pinch. Form the dough into a ball and place it back into the bag. UDON NOODLES All-purpose flour makes a softer noodle than bread flour and is easier to roll. Use bread flour if you prefer a chewier noodle. These noodles can also be served in a simple chicken broth flavored with a touch of soy sauce and a few drops of sesame oil. Garnish with green onion. 3 cups 500g all-purpose flour or bread flour 4 teaspoons kosher salt 1 cup water room temperature cup cornstarch for dusting when rolling out Fine Wines. Organic Vines. 25 Seal and let rest for 1 to 2 hours on the counter depending on how cold the room is. This will allow the gluten to relax and enable you to roll the dough more easily. 11. To test if the dough is relaxed enough to roll poke your finger into the ball. If the indent remains and doesnt spring back the dough is ready to roll. 12. Dust the counter or a board with a little cornstarch. Dust the rolling pin and the surface of the dough as well.Roll your dough out to 18 inch thick. 13. Lightly dust the surface of the rolled dough with some more cornstarch. Fold the dough in half and then in half again to create a narrow multilayered strip of udon dough. 14. Use a sharp knife to slice the dough into noodles slightly less than inch thick. 15. Bring a large pot of water to a boil add the noodles boil for 10-12 minutes until cooked but slightly al dente. They should be flexible when cooked. Stir gently to separate noodles and keep them from sticking to the bottom of the pot. The noodles will plump up as they cook. 16. Drain the noodles in a colander placed in the sink and run cold water over them to cool. Alternately drain the noodles add ice to the colander and toss until chilled. Avoid soaking the noodles in ice water or they will lose their spirit. Fine Wines. Organic Vines. 26 Fine Wines. Organic Vines. 27 WILD MUSHROOM AND CHEESE SOUFFL Souffls are easy to make and will wow even your most jaded guest. Serve the souffl on its own as a light supper or as a side for a fabulous roast of chicken or pork. Yield 8 6-ounce or 1 large souffl 48 ounce 1. To prepare a large souffl dish butter the bottom and sides well. Cut a strip of parchment paper 5-inches wide and long enough to wrap around the inside of the souffl mold. Use the outside of the mold to measure the length. Its OK if the ends over lap. Butter both sides of the parchment and press against the sides of the souffl cup to line. The paper should stick over the edge of the mold by 3 or 4 inches. Place a quarter cup of Parmesan into the paper-lined mold and roll it about until all the sides are coated. Dump out the excess cheese. Molds can be prepared ahead of time and refrigerated overnight or left at room temperature for 4-6 hours for same day use. For small souffls Butter the souffl molds lightly with the soft butter and dust with Parmesan by placing a small amount of cheese in the bottom of each mold and rolling it around until all of the sides and bottom are coated. Tap out any excess cheese. 2. Wash and drain the mushrooms well. Trim the ends and slice thinly. Heat a large saut pan over medium heat. Add the olive oil and then the mushrooms. Saut until the mushrooms exude their liquid. Add the shallot garlic and rosemary. Continue to cook the mushrooms until their liquid has evaporated and the mushrooms are starting to turn golden. Season to taste with salt and pepper. Cool and reserve. 3. Melt the 4 tablespoons of butter in a heavy bottomed saucepan over medium heat. Add the flour and continue to cook over medium heat while stirring constantly until well combined and thoroughly heated. Remove the pan from heat and add the milk gradually stirring constantly. Each time you add a little milk mix the batter until it is very smooth before adding more milk. Add 1 teaspoon of salt and a few grinds of black pepper Place the pan back on heat and stir until the mixture is smooth and pulls away from the sides of the pan. It will look shiny and be thick and smooth in texture. Turn into a mixing bowl. 4. Using a stand mixer fitted with a paddle attachment or by hand mix on medium speed to allow some of the steam to escape. Add the egg yolks one at a time. After each egg yolk is added increase the mixer speed to high for 10 seconds to thoroughly incorporate the yolk. Return to medium speed and add the next yolk repeat until all of the yolks are incorporated. After the last yolk is added beat for 20 seconds on high speed. Return to medium speed and stir in the cheese and the mushroom mixture until well combined. 5. Turn out into a large mixing bowl and press plastic wrap against the surface of the batter. Store at room temperature for up to four hours until ready to use. If you refrigerate the souffl batter it must be brought up to room temperature before incorporating the egg whites otherwise your souffls will be flat. To speed the warming process along beat the chilled batter with the paddle attachment on high speed in your mixer for 2 minutes. 6. To finish the souffls Position an oven rack in the lower third of the oven. Remove racks above. Preheat the oven to 400 degrees F. 7. Whip the egg whites to stiff peaks with a pinch of salt on high speed. Fold in thirds into the prepared souffl base and mix lightly until the whites are incorporated into the batter. A few streaks of whites are acceptable. Spoon the souffl batter into the prepared ramekins almost to the top and bake until the souffls are well puffed and golden small souffls take approximately 25 to 30 minutes large souffls approximately 45 to 50 minutes. 8. Serve on base plates lined with a folded napkin or paper doilies. pound assorted wild mushrooms 2 tablespoons extra virgin olive oil 1 tablespoon minced shallots 1 teaspoon minced garlic teaspoon chopped rosemary Kosher salt Freshly ground black pepper 4 tablespoons unsalted butter cup all-purpose flour 1 cup whole milk 3 large eggs yolks and whites separated 1 cup grated Gruyere cup grated Parmesan 4 tablespoons of soft unsalted butter and cup or so of grated Parmesan for lining the souffl molds From our point of view certain parts of the upper Carneros region will one day be known as the Right Bank of Napa and recognized for how Merlot Cabernet Franc and Cabernet Sauvignon respond to a cooler climate and marine influence with bright and distinct expressions that when blended together make for a particularly supple elegant cuisine oriented wine. POV LOS CARNEROS NAPA VALLEY POV Point of View chronicles the interaction of site variety and vintner that occurs every vintage and illustrates the concept of interrelationships as each variety complements the other making for a wine that transcends its individual components. PHOTOS BY ROB SINSKEY Each vintage features three unique images four of each within every case. Fine Wines. Organic Vines. 28 THE RIGHT BANK OF NAPA MARCIEN PROPRIETARY RED LOS CARNEROS NAPA VALLEY Marcien is to Grand Cru as POV is to Petit Chateau. This tiny-production wine created by selecting particularly expressive small lots from within RSVs Carneros Vineyards is allowed to remain in the cellar longer to assure that Marcien is a classic elegant and complex wine at release. Marcien c.1386 Of the planet Mars or from 1883 an inhabitant of the planet Mars. A quarter century ago RSV dismissed warnings from fellow vintners that Merlot Cabernet Franc and Cabernet Sauvignon would not ripen in the cool Carneros vineyards. RSVs organically and Biodynamically grown Right Bank of Napa wine might as well be from Mars... an elegant alien amongst over-the-top natives. Maybe its best described as the bridge between Old and New Worlds a Saint-milion with a suntan Fine Wines. Organic Vines. 29 If the Upper Carneros is like the Right Bank the Stags Leap District is like the Left Bank of Napa. RSV has a small piece of land behind the winery where for the past twenty-five years weve been growing Cabernet Sauvignon and Merlot. We farm it organically using whole-farm practices. All input choices are natural and revolve around cover crops compost or whats left behind by the sheep. There is no reservoir so the vineyard gets very little water. Yeilds are very small at less than two tons to the acre. Here there is no instant gratification but a long term investment we observe how each year imprints itself on the fruit as well as on the finished wine and if necessary we make adjustments for the current season and a mental note for next years improvements. On harvest day the grapes will travel from the hill to the cellar where they are transformed from fruit to wine. Decisions are made based on observation with a focus on expressing what is there not someone elses ideal of what a Napa wine should be but whats best for this piece of land and the unique weather of the vintage. THE LEFT BANK OF NAPA Fine Wines. Organic Vines. 30 Fine Wines. Organic Vines. 31 CABERNET SAUVIGNON SLD ESTATE STAGS LEAP DISTRICT NAPA VALLEY Elegant and refined this wine has a quiet power that is the hallmark of the Stags Leap District. Aromas and flavors of macerated black cherries currants and fresh berries are backed by cool dried herb notes and rich sweet earth. The wine is framed by elegant French oak that adds a touch of vanilla spice. Two years barrel aging in the caves guarantees that the wood marries well with the fruit to reinforce the wines elegant structure. This is a wine for the ages. One vineyard two grapes and the same winemaker for twenty-five years - these three things allow a rare degree of focus and a consistency to pursue a pure distinct expression of Cabernet Sauvignon. Fine Wines. Organic Vines. 32 Fine Wines. Organic Vines. 33 HERBED CHICKEN MEATBALLS The moist flavor-packed meatballs have a crispy exterior which makes them a taste and texture sensation. Serve them simply with a bit of broth over couscous or flatten them into small patties before sauting and serve on a mini-bun as an hors doeuvre. Yield 32 meatballs - Serves 6 to 8 1. Place the ground chicken and pancetta in a large glass or stainless steel bowl. 2. Add cups breadcrumbs rosemary thyme 2 tablespoons parsley shallot and garlic. Mix well. 3. Season with salt and a few grinds of pepper then add the egg and mix well. Let the mixture sit for 10 minutes. 4. Heat a small saut pan over medium heat. Form a small amount of the meat into a thin patty. Add a little olive oil to the pan and then the patty. Cook through about 2 minutes each side. Cool and taste for seasoning. Repeat until the meat is seasoned to your taste with salt and pepper. 5. Preheat the oven to 450 degrees F. 6. Place the remaining cup of breadcrumbs in a pie pan. 7. Use a 1 inch diameter ice cream disher to shape meatballs. Dip in breadcrumbs and roll gently with your hands to form a ball. 8. Let the meatballs sit covered in refrigerator for 30 minutes to firm up. They can also rest overnight covered in refrigerator. 9. Heat a large saut pan over medium high heat. When the pan is hot add enough olive oil to lightly coat the bottom. 10. Immediately add 10 to 12 meatballs to the pan. Allow room between the meatballs so that you can move them around easily to brown on all sides. Let the meatballs sear for a couple of minutes before turning. 11. When the meatballs are golden on all sides remove them to a sheet pan. Repeat until all the meatballs are browned. Place the pan in the oven and roast for 15 to 20 minutes until cooked through. 12. Heat the chicken broth in a small saucepan. Season to taste with salt and pepper then add a squeeze of lemon. 13. Remove the meatballs from the oven. Divide among bowls 4 or 5 per person. Spoon the warmed chicken broth over the top and sprinkle with parsley. Serve with couscous rice or pasta or the side of your choosing. 2 pounds ground chicken - thigh breast 3 ounces finely chopped pancetta 1 cups dry fine breadcrumbs divided 1 teaspoon chopped rosemary 2 teaspoons chopped thyme 2 tablespoons plus cup finely chopped parsley 3 tablespoons minced shallot 2 large garlic cloves pressed 3 teaspoons kosher salt Freshly ground black pepper 1 large egg lightly beaten Extra Virgin Olive Oil 2 cups rich chicken broth lemon COUSCOUS WITH CURRANTS AND PARSLEY Nestle the meatballs in this couscous and allow it to soak up the juices. For a deeper flavored couscous substitute chicken stock for water. Chopped apricots also work nicely in place of the currants. Serves 4 to 6 1. Place the couscous in a medium bowl with the salt and olive oil. Mix well. 2. Bring the water to a boil and pour over the couscous. Cover the bowl tightly with plastic wrap. 3. Let the couscous sit for 15 minutes. Remove the plastic and fluff with fork. Fold in currants and chopped parsley. Adjust seasoning and serve. 1 cups couscous 1 teaspoons kosher salt 2 tablespoons extra virgin olive oil 3 cups water cup currants 3 tablespoons chopped parsley Fine Wines. Organic Vines. 34 PORK COUNTRY RIB ROAST WITH CRANBERRIES A Country Rib Roast is a succulent meaty roast with 3 to 4 bones cut from the top of the loin and the end of the shoulder. Not quite loin not quite shoulder its perfect for roasting and just the right size for a small dinner. Serves 6 to 8 1. Mix 1 tablespoons kosher salt cracked peppercorns and 2 teaspoons rosemary in a small bowl. 2. Place the roasts on a cutting board meat side up. Butterfly the roasts. Using a sharp knife start at the top of the bones and cut down toward the thick meaty side keeping the knife flat against the bone to make a flap of meat. Be sure to keep the meat and bones attached. 3.Opentheflap and laytheroastssidebyside.Rubevenlyonallsideswiththesaltmixture.Wraptightlyinplasticwrapandrefrigerate overnight. 4. Heat a medium saut pan over medium high heat. Add 1 tablespoon olive oil then the cranberries and shallots. Saut until the shallots are golden. Add the brown sugar and teaspoon chopped rosemary. Stir well. 5. Season to taste with salt and pepper. Add the wine and water. Cook until liquid is evaporated and the mixture has thickened about 5 minutes. Remove the pan from the heat and transfer to a plate so it will cool quickly. Chill in the refrigerator. 6. Place the roast on a cutting board and open up the flap. Spread the cranberry mix evenly over the bone side of the meat. Replace flap and use butchers twine to tie snugly. 7. Preheat the oven to 425 degrees F. 8. Heat a large saut pan over medium high heat. Add a little olive oil to barely cover the bottom of the pan and then the roasts bone side up. 9. Brown on all sides for about 10 minutes then remove the pan from the heat. Place in the preheated oven and roast for 1 hour to 145 degrees F internal temperature. Let the roast rest in the pan for 20 minutes before slicing. 10. Cut the strings off the roast. Slice the eye of the roast off the bone and then slice thinly. Cut through the ribs to separate and serve on the side. Kosher salt 2 teaspoons cracked black peppercorns 2 teaspoons plus teaspoon finely chopped fresh rosemary 2 2 pound country rib roasts Extra virgin olive oil cup dried cranberries coarsely chopped 2 tablespoons minced shallots Freshly ground black pepper 1 teaspoon brown sugar cup dry fruity red wine plus cup water Fine Wines. Organic Vines. 35 TAPENADE This tapenade is best when made a day in advance so flavors have time to marry. Spread leftover tapenade on crostini for a quick appetizer or use it to top boiled potatoes or sliced tomatoes. Yield 1 cups Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times season with salt and pepper. If you are sensitive to salt you may not want to add more. Fold in the parsley by hand. 1 cup pitted Nicoise olive or pitted Calamatas packed 2 small garlic cloves pressed 2 teaspoons lemon juice 1 medium shallot coarsely chopped 2 tablespoons capers teaspoon lemon peel minced 3 anchovy filets optional cup extra virgin olive oil 2 tablespoons chopped Italian parsley Kosher salt freshly ground black pepper GRILLED LAMB KABOBS Serve these kebabs with tapenade on the side. Store-bought is fine but home-made is better Serves 4 1. In a large bowl combine the cut lamb with the olive oil crushed herb sprigs and garlic cloves. Place the lamb in a non-reactive dish and marinate covered overnight or for up to two days. 2. Scrub the skins of the potatoes well to remove any dirt. Place them in a pot of cold water and bring it to a boil. Add 3 tablespoons of salt reduce the heat to a simmer and cook for 12 to 15 minutes until the potatoes are tender. Drain the potatoes and chill over night in the refrigerator. 3. Preheat the grill or broiler. Remove the lamb from the marinade and brush off the herbs and garlic. Divide the lamb among 4 long kebab skewers or wooden skewers that have been soaked in water for 30 minutes. Place 3 potatoes 3 mushrooms 3 onions and 3 tomatoes on each skewer spaced equally with the 4 cubes of lamb. Start and end with a lamb cube. Season the kabobs with salt and pepper. 4. Grill the kebabs over medium heat or broil for 7 minutes on each side for mediummedium rare. Let the lamb rest for 5 minutes before serving. Serve with tapenade on the side. 2 to 3 pounds boneless lamb leg trimmed of sinew and cut into 2-inch cubes cup extra virgin olive oil 4 thyme sprigs 4 rosemary sprigs 6 garlic cloves unpeeled and smashed 12 small creamer size Yukon gold potatoes 12 large crimini mushrooms 12 small cippoline or pearl onions peeled 12 red or gold cherry tomatoes Kosher salt freshly ground black pepper Tapenade recipe follows A biodiverse vineyard is a healthy vineyard. Fine Wines. Organic Vines. 36 Fine Wines. Organic Vines. 37 Work with not against the efficiencies of nature. ORGIA AN ENLIGHTENED WINE LOS CARNEROS What if we were to take beautifully farmed Pinot Gris delicately crush the grapes and apply a unique method of fermentation that al- lowed skin contact for texture and color... could we craft a beverage with the curiosity of an orange wine yet with the intriguing RSV vibrancy Yup what you get is Orgia a wine you want to drink... with gusto MUSCAT PETITS GRAINS SCINTILLA SONOMA VINEYARD LOS CARNEROS A stunningly beautiful dry Muscat Blanc Petits Grains. This noble selection is more elegant than a typical Muscat yet still strikes a bold pose with tickle your nose at arms length citrus blossom and quince perfume. RSV Muscat has a fresh floral allure dry and crisp quaffable yet complex. Its stunningly delicious on its own yet perfect at the table. PINOT NOIR CAPA VINEYARD LOS CARNEROS NAPA VALLEY Capa was a dog. Now he was not just any dog. Capa was a beautiful highly motivated and intelligent Border Collie. He was my constant companion through the ups and downs of starting the winery and the ups and downs of life. Capa never failed to cheer me up and always helped keep things in perspective. He lived most of his 16 years on the home vineyard we named in his honor. The Capa Vineyard Pinot Noir is a happy wine. Like a native Californian it is optimistic gregarious and unapologetically of the new world with a luscious jammy ready to go kind of character. Capa is guaranteed to make you happy Fine Wines. Organic Vines. 38 WINERY EXCLUSIVE SMALL LOT WINES Fine Wines. Organic Vines. 39 MERLOT LOS CARNEROS NAPA VALLEY Fashion has a way of correcting itself. Once Merlot turned it up to 11 it became a self parody. All it took to initiate a correction was one Fing line in a movie. Now Merlot is back in the small clubs working in obscurity as it finds its voice of elegance balance and finesse in the cooler growing regions where it belongs. CABERNET FRANC VANDAL VINEYARD LOS CARNEROS NAPA VALLEY A traditional style of Franc from Napas Right Bank - the upper Carneros region - this wine exhibits New World precision with Old World sensibilities. Supple and elegant it has gorgeous aromas and flavors of black fruits backed by nuanced notes of bramble earth and spice. It shows finesse on the mid palate as lingering tannins balance the bright cherry fruit. Fork to mouth glass to lips smile Repeat as necessary. COMMANDER ZINSKEY ZINFANDEL NAPA VALLEY Commander Zinskeys lifelong mission is to save the reputation of the true American grape. A real patriot the Commander became disillusioned that this once-classic California grape had been run through the ringer. Years ago he watched it devolve into a sugary pink confection... and then just when he thought there was hope the Pointmen and their greedy brethren pumped it up into an overblown woody bottle of rocket-fuel The Commander is now ready to reclaim his proper place as an American original a true classic who can sit proudly at the dinner table with the heroic wines of the world. PATE BRISEE DOUGH Yield 1 single crust pie 1. Combine the flour and the salt in the bowl of a standing mixer. 2. Add the butter and mix with a paddle or by hand with a pastry cutter until it is the size of small peas. 3. Add the vinegar and then start adding the water gradually and mix until the dough starts to come together. Add only enough water to bring the dough together. The dough should be moist but it will not be completely uniform and its texture will be slightly crumbly. 4. Turn the dough out onto a lightly floured surface. Press it together gently to form a flat 1-inch thick patty and wrap it tightly with wax paper or plastic wrap. Let it rest in the refrigerator for at least 30 minutes before rolling to firm up the butter and allow the dough to relax. The dough can be made ahead and frozen for up to three month well wrapped. Thaw in the refrigerator before rolling out. 1 cups all-purpose flour teaspoon kosher salt 5 ounces 1 sticks unsalted butter cut into small pieces and chilled teaspoon white wine vinegar 3 to 4 tablespoons ice water Fine Wines. Organic Vines. 40 SUN-RIPENED TOMATO AND HERBED GOAT CHEESE TART This tart is a crowd pleaser. It captures and concentrates all the flavors of a sun ripe tomato with the added richness of goat cheese. I like to use a combination of red and yellow tomatoes if they are available. It makes an interesting and colorful tart. Choose tomatoes that are roughly the same size and alternate the colors as you top the tart. Yield One 7 x 11 inch tart 1. Line a half sheet pan with parchment paper. Roll the brisee out 18-inch thick and cut into a rectangle 8 x 12 inches. Transfer to sheet pan. Roll the edges over and crimp with fingers to form a decorative wavy edge. Chill the dough in the refrigerator until firm about 30 minutes. 2. In a small bowl mix together the 2 cheeses with the basil. Season with salt and pepper and mix again until evenly combined. Reserve. 3. Bring a large pot of water to a boil. Remove the core from the tomato and score the bottom with an X. Dip each tomato into the boiling water for 10 to 15 seconds and remove. Place on a plate to cool. Remove the skin and discard. Reserve the tomatoes until ready to use. 4. Preheat the oven to 400 degrees F. 5. Remove the dough from the refrigerator and spread the herbed goat cheese over. 6. Slice each tomato into six or seven even slices. Arrange in lines across the short length of tart. Overlap each slice by half. Reverse the direction of the tomatoes every other row for pizzazz. Drizzle with olive oil. Sprinkle lightly with the sugar and season with salt and pepper. Sprinkle thyme leaves over the top. 7. Bake the tart on the bottom rack of the preheated oven for 40 minutes until the crust is golden. Move to the top rack and bake for another 20 minutes until the tomatoes are slightly puckered. Dont be concerned that the tart is burning if the juices around the tart blacken on the parchment paper. When you remove the tart from the paper you will leave most of the darkness behind. Drizzle with additional olive oil upon removal from oven. Loosen the edges of the tart with a thin metal spatula. Remove from the sheet pan to a serving platter while the tart is still very warm. Serve immediately. Pate Brisee Dough recipe follows 3 ounces Farmer cheese softened 6 ounces plain goat cheese softened 1 tablespoon chopped basil Kosher salt freshly ground black pepper 6 medium Early Girl tomatoes or similar sized yellow and red tomatoes teaspoon granulated sugar 2 teaspoons thyme leaves Extra virgin olive oil Fine Wines. Organic Vines. 41 EGGPLANT PARMESAN SANDWICHES A large eggplant can feed quite a few people. It is not necessary to salt fresh young eggplant slices as a freshly picked egg- plant is naturally sweet and only becomes bitter if picked too late after the seeds have hardened or stored for too long. A good eggplant should have skin that is shiny and smooth and feel solid and heavy for its size. When you slice it open it should be a pale creamy white with uniform color and a sweet smell. If the seeds are hard the eggplant is over the hill. Serves 4 1. Slice the eggplant into about 16-inch-thick slices. 2. Preheat the oven to 400 degrees F. Pour 13 cup of olive onto a lipped sheet pan 11 x 8 and swirl to cover the bottom. Reserve. 3. Put the flour eggs and breadcrumbs into 3 shallow bowls or pie pans. Line the three pans up in a row first the flour then the egg then the bread crumbs. Mix the breadcrumbs with cup of grated Parmesan. Season each pan with 1 teaspoon salt and a few grinds of back pepper and stir in well. 4. Dip an eggplant slice in the flour tap off the excess then dip it the eggs. Coat both sides thoroughly. Allow the excess egg to drip off then dip the slice in the breadcrumbs. Placed the breaded slice on the sheet pan. Repeat with the remaining slices. 5. Bake for 15 minutes on one side then using a metal spatula turn the slices over and bake on the other side for 15 minutes until golden and tender. Leave the oven on. 6. While the eggplant is still hot. Slice the rolls horizontally divide the eggplant evenly among the rolls. Alternate a slice of eggplant with a slice of mozzarella 4 each per roll. Top with hot tomato sauce and then sprinkle with the remaining cup of Parmesan. 7. The sandwiches can be served immediately or heated in the oven to warm the bread for 10 to 15 minutes. Conversely the sandwiches can be wrapped in foil and heated at a later date. To reheat in the oven or over a grill turn the oven to 400 degrees F grill medium high and bakegrill tightly wrapped until the cheese is melted about 30 minutes it might take slightly longer for thoroughly chilled sandwiches. 1 large globe eggplant Extra virgin olive oil 3 large eggs 1 cup all-purpose flour 1 cups fine dry breadcrumbs cup plus cup grated Parmesan Kosher salt freshly ground black pepper 8 ounces fresh mozzarella sliced into 16 pieces 4 ciabatta or Italian rolls Quick Tomato Basil Sauce Fine Wines. Organic Vines. 42 A TOUCH OF SWEET PINOT GRIS LATE LOS CARNEROS A delicately-sweet late-harvest wine with aromas and flavors of ripe pear and wild flower honey but upon first sip dessert isnt the first thing that springs into mind. The wines slight kiss of residual sugar brings out the pear and spice notes of the grape and also a touch of almond-like nuttiness. So instead of saving it exclusively for dessert try it with a salty blue or a funky washed rind St. Nectare. This ethereally sweet wine balances nicely between savory and sweet. It makes a fitting end to any meal or as an afternoon aperitif. Whether you enjoy it with something savory or sweet the first sip will have you going back for more. Fine Wines. Organic Vines. 43 OATMEAL BISCUITS These biscuits are delicious with cheese particularly blue or creamy washed rind - and oh so fabulous with a slightly sweet wine. They have an addictive rustic yet delicate texture. For a sweet turn sandwich jam or dulce de leche between 2 thin cookies to have with dessert wine or tea. If you substitute steel cut oats for more crunch increase flour by cup. Yield 8 4-inch cookies or 2 dozen thin 1-inch cookies 1. Preheat oven to 350 degrees F. 2. In a mixing bowl with a paddle or by hand beat the butter until it is light and fluffy. 3. Add the sugar salt and oats. Beat again until the mixture is light. 4. In a small bowl mix together the flour and baking powder then add to the mixer and mix on slow until just combined. 5. Add the milk and mix until the dough forms a crumbly ball. 6. Turn the dough out of the bowl onto a lightly floured counter and knead lightly to incorporate the ingredients evenly. 7. Roll into 8 1-inch balls. Dust lightly with flour then press with cookie mold to -inch thick. Bake 25-30 minutes until golden on the edges. Note Dough may also be rolled 18 inch thick and cut into 1 inch circles. Prick with a fork and bake until golden on the edges about 20 to 25 minutes. 4 ounces 1 stick unsalted butter room temperature 2 teaspoons granulated sugar 1 teaspoon kosher salt 1 cup thick cut rolled oats or steel cut oats see head note 1 cup all-purpose flour teaspoon baking powder 2 tablepoons whole milk EVOO POLENTA CAKE Like many things this cake gets better with age. It can be baked a day or two ahead cooled and stored well wrapped at room temperature. Serves 10 to 12 1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch spring form pan. 2. Mix together the pine nuts and polenta. Reserve. 3. Mix together the flour baking powder and salt. Reserve. 4. In a large bowl mix together the sugar olive oil milk eggs vanilla and orange peel. Fold in the polenta and pine nuts mixture and let rest for 10 minutes then fold in the flour mixture until just combined. 5. Pour the batter into the prepared pan and bake for 50 to 60 minutes until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Place the cake on a rack to cool. Loosen the band after 10 minutes. cup toasted pine nuts lightly toasted and finely chopped 1 cup polenta 1 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1 cup extra virgin olive oil 1 cup whole milk 3 large eggs 1 teaspoon vanilla teaspoon orange peel THE GLUTTONOUS WINE CLUBS... FOR ACCESS TO WINERY EXCLUSIVE SMALL LOT WINES Members of RSVs Glutton Gourmand or Seasonal Glutton wine clubs receive automatic deliveries of 2-3 bottles of wine a booklet filled with images ramblings and tasting notes by Rob Sinskey an original recipe by Maria Helm Sinskey and a culinary surprise to scintillate the palate please the eye or assist in the preparation of Marias recipe. Club level determines frequency of shipments and perks. Fine Wines. Organic Vines. 44 A successful integrated farm models itself on nature with the right number of animals to balance the resources within a closed-loop sustainable system. Sheep frolic all winter long in RSVs organic vineyards noshing on the lush nutritious green cover crops that grow between the vines doing the work of a tractor returning nutrients to the soil for the vines to enjoy. After birthing lambs in the spring they have their wool sheared before the arrival of the heat of summer. The fleeces are scoured carded and spun into beautiful soft naturally-colored wool on turn of the century machinery at the Yolo Wool Mill and in the fall a few grace our table. It is the cycle of life. The sheep reduce tractor use enrich the soil keep us warm with their wool and nurture us at the table. INTEGRATED FARM - LIFE IN THE VINEYARDS Fine Wines. Organic Vines. 45 Nature hates a monoculture. RSVs 200 acres of vineyard land is primarily about grapes but we also leave dozens of acres fallow with permanent wild areas and natural habitat for beneficial insects and predators. We want to take advantage of natures checks and balances to do the work for us. But more than that RSV is inspired by the historical farm. In times past wine grapes grew as part of a rich regional culinary tradition. The food of the region informed and possibly drove the wine industry creating natural pairings handed down through generations. RSVs vineyards are a haven for honey bees birds of prey vibrant flowers bountiful fruit orchards and lush vegetable gardens. The bounty from each season complements our wine adds dimension to RSV dinner menus sparks creative ideas and lifts the senses. Fine Wines. Organic Vines. 46 MOUNT VEEDER N YOUNTVILLE CARNEROS SONOMA CARNEROS NAPA OAK KNOLL COOMBSVILLE ATLAS PEAK STAGS LEAP DISTRICT NAPA 8 3 4 2 7 6 5 1 Fine Wines. Organic Vines. 47 The Vineyards Total Acreage 309.79 Planted Acreage 177.67 1 THE SLD ESTATE VINEYARD est. 1986 Total Acreage 42.52 Planted Acreage 5 Cabernet Sauvignon Merlot 2 THREE AMIGOS VINEYARD-AMIGO 1 est. 1982 Total Acreage 17.53 Planted Acreage 15.11 Pinot Noir Merlot Pinot Blanc 3 THREE AMIGOS VINEYARD-AMIGO 2 est. 1982 Total Acreage 27.55 Planted Acreage 22.05 Pinot Noir Pinot Gris Pinot Blanc 4 THREE AMIGOS VINEYARD-AMIGO 3 est. 1982 Total Acreage 26.17 Planted Acreage 20.01 Pinot Noir Merlot Pinot Blanc 5 VANDAL VINEYARD est. 1986 Total Acreage 73.28 Planted Acreage 50.23 Cabernet Franc Pinot Noir Cabernet Sauvignon Merlot Zinfandel 6 CAPA VINEYARD est. 1992 Total Acreage 27 Planted Acreage 8.96 Pinot Noir 7 OSR VINEYARD est. 1996 Total Acreage 44.18 Planted Acreage 27.6 Merlot Pinot Noir Pinot Blanc 8 SCINTILLA SONOMA VINEYARD est. 2001 Total Acreage 51.56 Planted Acreage 28.71 Pinot Noir Pinot Gris Pinot Blanc Gewrztraminer Riesling Muscat RSV Truffle Orchard Robert Sinskey Vineyards 6320 Silverado Trail Napa CA 94558 707.944.9090 Winemaker Jeff Virnig Recipes Maria Helm Sinskey Photos and Text Rob Sinskey Vineyard Manager Debby Zygielbaum FINE WINES. ORGANIC VINES.