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Posted by Robert Whitley on May 5, 2008 at 11:55 AM

A Summer Day, a Hunk of Cheese and V. Sattui

As usual, among the stars of the 25th edition of the San Diego International Wine Competition was one of the Napa Valley's best-kept secrets, the estimable V. Sattui Winery.

It should be noted that V. Sattui is a well-guarded secret as well, for it chooses not to serve its wines up to the vagaries of the retail wine trade. You can only purchase V. Sattui wines by visiting the winery, located along Highway 29 in the heart of the Napa Valley, or joining the wine club.

It is a visit well worth making because the V. Sattui wines are consistently among the most favored by wine competition judges far and wide. And the picnic grounds at the winery are about the best you will find in the Napa Valley.

Whiling away an afternoon with a bottle of wine and a hunk of cheese in the V. Sattui front yard is my idea of a fabulous way to spend a lazy summer day. V. Sattui took only 17 medals in San Diego this year, and had only one wine up for Best of Show in the "Sweepstakes" round of voting.

Yawn, just another spectacular day at the Sattui ranch!

Monterey's Ventana Vineyards checked in with a tidy 10 medals and, in my humble opinion, Ventana wuz robbed when its lovely 2006 Rubystone, a red Rhone-style blend, only got a bronze. I love this wine! Particularly its exquisite balance, the spice, the exciting thread of minerality that clearly sets this wine apart from others of its ilk!

V. Sattui Winery
 Gold, Sweeps 2006 Sattui Family Red California $15.25
 Gold 2007 Marsagnier Sierra Foothills $19.75
 Bronze 2007 Rosato Sierra Foothills $14.95
 Bronze 2005 Cabernet Sauvignon, Preston Vineyard Napa Valley $45.00
 Silver 2005 Cabernet Sauvignon, Morisoli Vineyard Napa Valley $50.00
 Silver 2005 Cabernet Sauvignon Mt. Veeder, Napa Valley $38.00
 Silver 2005 Cabernet Sauvignon, Vittorio's Vineyard Napa Valley $42.00
 Bronze 2006 Pinot Noir Los Carneros $36.00
 Silver 2007 Muscat California $17.75
 Silver 2006 Chardonnay, Carsi Vineyard Napa Valley $28.00
 Silver 2006 Chardonnay Los Carneros $28.00
 Bronze 2006 Chardonnay, Sattui Family Napa Valley $17.75
 Bronze 2006 Chardonnay Napa Valley $17.75
 Bronze 2007 Riesling, Dry California $18.75
 Bronze 2007 Sauvignon Blanc, Vittorio's Vineyard Napa Valley $24.00
 Bronze 2007 Sauvignon Blanc Napa Valley $18.25
 Silver 2007 Semillon Napa Valley $18.75
Ventana Vineyards
 Bronze 2006 Rubystone Arroyo Seco $18.00
 Bronze 2006 Riesling Arroyo Seco $16.00
 Silver 2007 Riesling Arroyo Seco $18.00
 Bronze 2006 Pinot Noir Arroyo Seco $28.00
 Silver 2007 Dry Rosado Arroyo Seco $18.00
 Bronze 2005 Syrah Arroyo Seco $18.00
 Bronze 2005 Tempranillo, 'La Danza' Arroyo Seco $28.00
 Gold 2005 Chardonnay, Gold Stripe Arroyo Seco $18.00
 Silver 2006 Chardonnay, Gold Stripe Arroyo Seco $18.00
 Bronze 2006 Sauvignon Blanc Arroyo Seco $16.00

CLICK HERE FOR COMPLETE SAN DIEGO RESULTS

Marc Kreydenweiss, Alsace (France) Riesling Andlau 2006 ($27, Wilson Daniels)
Everyone, including me, seems to be beating the drums these days for crisp white wines to slake a summer thirst. You would think a Kreydenweiss Riesling might be the ticket, but you would be wrong. Kreydenweiss' Andlau Riesling is no quaffer. This is serious stuff, with the depth and weight of a classic white from Alsace, exceptional length and complexity, and a modest price considering its class. Rich notes of honey, spice and red citrus dominate the front of the palate, but the wine finishes with clean, fresh acidity and perceptible minerality. A beauty that will age nicely for up to 15 years. 92 Robert Whitley

Albariño: A Gastronomic Pilgrimage
Marguerite Thomas

You can drink a specific wine. You can read books and magazine articles about it. You may even catch a TV documentary describing it and the place it comes from. But sometimes the only way to truly understand certain wines is to visit their country of origin, specifically the region where the grapes are grown and some of the wineries there. Albariño is just such a wine.



Although we are by no means experts in Mexican cuisine, we love the fabulously intricate flavors and textures of good south-of-the-border food. Beer and margaritas are often imbibed with this fare, but we find Mexican food surprisingly wine-friendly, especially when the hot chili component is in harmony with the dish rather than dominating it (as with wine, balance separates mediocrity from greatness). So even though we aren't of Mexican descent ourselves, we think that Cinco de Mayo-the holiday commemorating the initial victory of Mexican forces over French occupation--offers a great opportunity for preparing a Mexican themed feast. One of our favorite Mexican dishes is Salpicón, a moderately spicy beef salad that can stand on its own as a main course or serve as a side dish in a buffet. It's fairly simple to make as most of the work is done ahead of time.
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This Issue's Reviews
 
Great Wine Via Corporate Management Principles?
Michael Apstein

With his closely cropped beard and an almost flattop-like haircut, Kaj Ahlmann (pronounced Kye) could double as a slide-rule toting engineer from the 1950s. His winemaking philosophy confirms your first impression when he emphasizes, 'we collect data all the way through' and the name of the winery, Six Sigma, accurately reflects his mantra.
On Bliss
Patrick Comiskey

Late last month I sat down with ten colleagues at the Water Grill in downtown Los Angeles and was told to consume as many oysters as I could in one sitting. The occasion was the Pacific Coast Oyster Wine Competition held each year by Taylor Shellfish Farms of Shelton, WA, and presided over by a benevolent, thoroughly unflappable old salt named Jon Rowley. Rowley conducts the competition in three cities on the West Coast, using only domestic white wines, with experts scoring the 'bliss' factor.
In The Kitchen
The Italian Job
Sarah Belk King

This spaghetti squash recipe from personal chef and caterer Robert Cacciola is one of his favorite dishes not just because it's replete with flavor but because it's light, healthy, and can be made in advance. 'When making this at home, do all your prep ahead of time and keep the ingredients separate until 30 minutes before serving,' he suggests.
On My Table
A Winning Match
Mary Ewing-Mulligan

The 2005 Domaine Jessiaume Santenay Gravieres is a surprisingly affordable premier cru Burgundy that shows all the charm of the vintage itself. It has impressive concentration of black cherry fruit on the nose, coupled with a marked mineral character that I find typical of Santenay.