February marks a special time in the Valley; from the precision of winter pruning to the delicate anticipation of bud break, we look back on the transitions of 2018 and move through a prosperous new year.
THE YOUNT RIDGE WINE CLUB
I am proud of the Yount Ridge collection, and for wine drinkers wanting the best of limited production Oakville estate wines, our wine club boasts of Yount Ridge’s commitment to craft and respect for the varietal, reflected in each bottle.
HOT OFF THE PRESS
Yount Ridge Cellars 2017 Sauvignon Blanc received Double Gold in the 12th American Fine Wine Competition. It is available to our club members first prior to public release. This could be Celia's best white yet.
I look forward to welcoming you to the Valley this year. Do let me know when you will be in town. Members of our Best Friends wine club receive a special discount at our Mansion at Yount Ridge.
Yount Ridge Cellars - The Napa Wine Project
Review by Dave
Yount Ridge Cellars is located in the southern part of the Oakville Appellation (bordering Highway 29). This is a coveted vineyard neighborhood – the property is located next to Cardinale, across from Far Niente and near the Morlet Family owned and prized Coeur de Vallée Vineyard. The winery is named in tribute to George Yount, whose vast land grant encompassed this part of the Napa Valley including the site of Yount Ridge Cellars.
Read entire article HERE
We recently partnered with the Culinary Institute of America to create an outstanding food and wine pairing for the guests of AFAR Experiences.
We were honored to represent the Oakville appellation and what food best defines Oakville than ...mustard! That's right and Chef Seawell hit it out of the park with Crab Rangoon With Hot & Sour Mustard.
Here's the recipe for you to recreate a fabulous tasting of your own. Cheers!
Makes 25 Rangoons
· ⅓ lb. cream cheese, at room temperature
· 1 tsp. Worcestershire sauce
· 1 tsp. Tabasco hot sauce
· 1 tsp. fresh ginger, minced
· 3 scallions (green part only), minced
· Kosher salt
· Freshly ground black pepper
· ½ lb. Dungeness crab meat, picked
· 2 quarts neutral flavored oil, for frying
· 1 egg, lightly beaten
· 25 square wonton wrappers
In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions. Season with salt and pepper; mix thoroughly. Gently fold in crab and refrigerate until ready to assemble rangoons.
Using an 8 quart pot or fryer, add oil and preheat to 350⁰F.
In a small bowl, combine egg and 1 tablespoon of water. Brush edges of wonton wrappers with egg wash. Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle. Gently press the edges together to seal. Fry rangoons in oil for 3 minutes or until golden brown. Remove from oil and place on a paper towel lined plate.
Recipe courtesy of The Culinary Institute of America, California