Long Meadow Ranch and Vivier Wines Rosé of Pinot Noir Reviews
First up we found a couple of amazing Anderson Valley, California Rosés made by the same wine maker, a rising star bringing Old World wine making to Napa, we introduce you to Stéphane Vivier. Stéphane is a dreamer, an artist and humble to be able to do what he loves, making wines. He believes he has to find the balance between the earth and fruit to improve a wine. He is passionate and enthusiastic about his work.
Long Meadow Ranch produces elegant, balanced wines, which are truly complementary to food, that express authentic character and is committed to organic farming methods.
WINE MAKERS NOTES:
"This Rosé is a light and brilliant salmon pink color. The nose is intense with intermixing peach, pear and strawberry. The wine has a fresh texture with elegant fruit and floral notes. It is full bodied with tender fruitiness and red berries."
— Stéphane Vivier, Winemaker, Long Meadow Ranch
Crisp, fruity, light and dry – good choice for a laid back summer day.
YES, you can purchase a magnum for a perfect party host gift.
Commitment to the highest quality, organic farming achieves extraordinary results for Long Meadow Ranch. The vineyards and winemaking, olive groves and olive oil, organic fruit and vegetable farming, honeybees, egg-laying poultry and cattle breeding all work together in cost-effective, complementary fashion.
Long Meadow Ranch is Organic Certified by the California Certified Organic Farmers.
About the Winemaker
Stéphane is into vineyard management and winemaking skills accumulated from living around the world. Born and raised in France, Stéphane’s skills were cultivated in the vineyards and cellars of Pommard, Meursault, and Chassagne-Montrachet followed by work in Switzerland, New Zealand, and the Sonoma Coast.
With a strong background in biochemistry and advanced degrees in enology (the study of wines) and viticulture, Stéphane turns his focus toward the vineyards and the soils to develop his wines. You can read more about Stéphane here
FOOD PAIRINGS & RECIPES
It will pair perfectly with Brick-cooked chicken and garden vegetables.
Weighing the chicken down with a brick means more grill-to-bird contact. Result — Super Crackling-Crisp Skin.
With a single credit card, Stéphane and his wife started their own vineyard, and created Vivier Wines. They now produce over 150 cases a year. You can read their story here and buy the highly recomended Vivier Wines.
Vivier Wines 2016 Rosé of Pinot Noir
Stéphane merges “Burgundian restraint” with "California sunshine" in his Pinot Noirs and this delicious Rosé. The rosé is a combination of wild red cherries, blood oranges, sweet cranberries, crushed fresh thyme and a pinch of peppery spice. Light-bodied, aromatic, very dry and perfectly floral/spicy. Very dry finish. A superb Rosé, its a splurge but worthwhile. You enjoy the passion put into this Rosé. Great buy for when you want to impress.
Chicken Salad Sandwich or Lobster Roll and potato chips
Maine Lobster Roll
An innovator's version of this favorite isa crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne.
BY Sam Hayward, Food & Wine. Photo © Quentin Bacon
Active: 30 MINS | Total Time: 2 HR | Serves: 4
- Four 1- to 1 ¼-pound lobsters.
- ¼ cup plus 2 tablespoons mayonnaise.
- ¼ cup finely diced celery.
- 2 tablespoons fresh lemon juice.
- Pinch of cayenne pepper.
- 4 top-split hot dog buns.
- 2 tablespoons
HOW TO MAKE THIS RECIPE
1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into ½-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.