News & Events
Our 2012 Clone 3 Cuvée is a wonderful Bordeaux blend with a twist. 27% Merlot, 27% Malbec, 27% Cabernet Franc, 8% Syrah, 6% Petite Sirah, and 5 Cabernet Sauvignon. Luscious fruits and chocolate create this full and well balanced wine.
Every now and then we get a guest who fills us in on the wonderful ways they have paired our wines. I recently received an email from a club member explaining the food she paired with our Cuvée Blanc. The menu sounded delicious and she graciously shared her recipes.
Thanks Sharen for the great pairings!
Baked Egg Rolls
½ Lb ground pork
½ tsp ground ginger
4 cloves garlic, chopped
¼ c olive oil
½ c shredded cabbage
½ c shredded carrots
egg roll wrappers [small wonton size]
- Season pork and garlic with ginger and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. Add the cabbage, carrots.. Mix all together.
- Working quickly, lay out wonton wrappers – place about a tsp of the mixture in the center of each wonton wrapper. Bring up the fur corners of the wrapper an lift gently intoa mini muffin pan. Carefully fold the edges over each other. Brush a bit of water on top to help seal the egg roll.
- Place the muffin tin in a 350 degree oven for 10 minutes or until lightly browned.
- Serve w/a dipping sauce made up of soy sauce & dry mustard.
Spicy Stir Fry Chicken and Vegetables
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
½ tsp ground ginger
½ tsp 5 spice
4 cloves garlic, chopped
3 tablespoons cooking oil, divided
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
1 tsp peanut butter
1 tbsp. red pepper flakes
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic; add to bag and shake well. Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry celery, carrots and onion for 4-5 minutes or until crisp-tender. Mix broth with the peanut butter , then add broth. Return chicken to pan. Cook and stir until thickened and bubbly.
Serve w/white rice
Hope you enjoy the recipes and we would love to hear from all of you and your wine pairing ideas.
Can you think of a better way to spend a Sunday afternoon than barrel tasting????? We had about 80 of our wonderful club members join us in the barrel room to taste through the barrels of 2008 Merlot and 2008 Cabernet Sauvignon. Hard work but someone’s got to do it! There were roughly 10 barrels of each wine and the slight differences the barrels impart were VERY obvious. Whether it was Cabernet Sauvignon in a new French Oak barrel, Merlot in neutral oak, or a difference in yeast; the wine was delicious and we are looking forward to our upcoming releases.
With our club members’ help, we chose the top barrels to use in our 2008 Barrel Select Cabernet Sauvignon, 2008 Reflections and 2008 Merlot. These wines are to be bottled in the next few months and available in the spring club shipment.
As always, Pat did some great appetizers and Paul was in rare form. Climbing up on barrels and letting everyone experience his passion for making wine and the direction Still Waters is heading. We feel the best is yet to come!!
Here are a few pictures of the afternoon:
Send your loved ones the perfect pair of Still Waters wines.
I know what you’re thinking… how can I possibly pair super bowl snacks with delicious wines , well here are a few tips along with a couple recipes to help you out.
We all know chips and guacamole are a game day favorite, or at least they are here at Still Waters Vineyards, so why not try a slight variation on the tradition. Instead of the trusty tortilla chips, use a nice toasted baguette. Instead of the bowl of guacamole, step up the presentation and use homemade guac with lime and cilantro. Serve this as a Guacamole Bruschetta and your guests will be amazed! Pair this appetizer with our Sauvignon Blanc. The crisp acidity of the Sauvignon Blanc will compliment the richness of the guacamole. (Guacamole Bruschetta recipe below)
For those of you planning to host a chili cook-off for your super bowl party, wow your guests with this twist on the classic. White Lightning Chicken Chili – a slightly lighter version then the original tomato based chili. The base for this chili contains… WINE! Serve this favorite in warm bread bowl and top with some pepper jack cheese for a zesty finish. Pair this with our Chardonnay or Merlot and enjoy! (White Lightning Chicken Chili recipe below)
Hope these ideas help change up the traditional game day treats and remember our tasting room is open 11-5pm for those of you who would like to skip the game all together and enjoy a taste of wine with us.
(original recipe www.justataste.com)
½ loaf French bread
1 Clove Garlic
2 Tbsp Olive Oil (Still Waters Of Course!)
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tbsp freshly squeezed lime juice
½ tsp salt
¼ tsp pepper
Preheat oven to 400 F
Slice the French bread on a diagonal into ½” rounds and place on a baking sheet
Toast the sliced bread in the oven for 3 minutes then flip each piece and toast an additional 3 minutes
Remove the toasted bread from the oven and immediately rub with the clove of garlic
Brush the tops of the garlic rubbed toasts with olive oil and set aside
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated with the lime juice
Spoon a portion of the mixture onto each of the garlic toasts and enjoy!
WHITE LIGHTNING CHICKEN CHILI
(original recipe www.cooks.com)
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired – the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes. Garnish with sour cream and shredded jack cheese. Serve with crusty french bread and a glass of Still Waters Chardonnay or Merlot!
As many of you know, I’m passionate about both my red AND white wines. Not many small Paso estate wineries have 4 varieties of white grapes.
I have searched around the last 10 years to perfect the style of white wines we make at Still Waters.
All stainless is just too acidic. Barrel fermented is too much oak and the wines go through malolactic fermentation. This changes the Malac acid to Lactic acid, but also can make the wines too buttery and flat. They also don’t age as well.
So in 2008, I found my favorite method. With our own bottling line, we have total flexibility when we bottle our wines, and how long they stay in oak. I decided to ferment the whites 100% in stainless to control the pure acidity of the wines. Then we order 100% new French Oak barrels for that years’ white production. We put all of our white wine in the new barrels in January ( As seen in the picture ).
We taste the wines weekly to get just the perfect amount of oak influence on the wine. Pat & Kasey think this could also be why I like this method so much. Usually on Sunday afternoons I like to taste through the whites so if you’re around in January through March you may want to join me! Most of the whites stay in the new French Oak for 70 to 120 days.
When we remove the whites from the new barrels, we then put the most recent years reds in. These reds had been stored in stainless barrels for freshness while waiting for the new French oak barrels. It’s a little too soon to know for sure but the 2008 & 2009 reds we have bottled so far (Malbec & Zinfandel) are softer and more complex. They are also all sold out and received Gold Metals at San Francisco Chronicle, so maybe my search for the perfect white wine has spilled over into our red program.
Hope to see you soon in the barrel room!
Paul Hoover – Wine maker / Mad Scientist
Weddings are amazing to be a part of. From the engagement, the planning process, to the actual wedding day, weddings are a BLAST!
Here are a few great moments from 2011.
We had such a great time in 2011 and met some amazing people at all the different weddings. We are looking forward to sharing in many memories with our 2012 Bride and Grooms.
Cheers and thanks for letting Still Waters Vineyards be a part of your Happily Ever After!
Join us in selecting the best tasting barrels for our Cabernet Sauvignon and Merlot. We are rolling out the barrels for our club members to taste. Your opinion matters so let us know your favorite barrels and help us create the 2008 Barrel Select Cabernet and 2008 Merlot. This event was so much fun last year, we can’t wait to do it again. 3-5pm in the Barrel Room, come with a fresh palette! Club members only, please RSVP.
We are proud to announce Our Zinfandel 2009 and Malbec 2008 won Gold at the San Francisco Chronicle Wine Competition!
The 2012 San Francisco Chronicle Wine Competition is the largest wine competitions of American wines with over 55oo entries. Come out and barrel taste the future vintages. We think you’ll agree that the best is yet to come!
Thanks for all your support!
Going to work at the beginning of the week doesn’t always have to be a drag. Sometimes it can be a good thing; when you are recovering from your work holiday party for instance. Paul and Pat hosted our annual holiday staff party Sunday evening , and as to be expected: it was a blast and Pat’s cooking was amazing! Even though there were five, possibly seven, unruly games of Bingo, we all managed to behave ourselves (well I can’t speak for Clancy and Piper).
We are all back to work this week and more excited than ever about what 2012 holds for Still Waters. We hope that your holiday parties are as fun (and safe) as ours. This time of year we are proud to recognize how lucky and blessed we are to have wonderful bosses, co-workers and of course friends like you! Wishing you and yours a merry (and responsible) holiday season!
P.S. Chuck the eggnog and drink wine!
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