As we reach the final days of Women’s History Month, and greet the first days of Spring, we’re taking this time to reflect on the women who play vital roles in our lives. For many of us in the valley, these are often women of the wine industry. More specifically for us, these are the women of our wineries here at the PlumpJack Collection.
Seven Ways to Mom's Day with PlumpJack
Gift mom a lifelong statement piece that will bring her the attention she deserves from PlumpJackSport + 20% off (sale automatically applied at checkout).
From one mother to another, CADE Winemaker Danielle Cyrot doesn’t disappoint with her bold, strong and complex wines, kinda like mom.
On Mother’s Day, we declare BALB’s Dad Hats as Mom Hats! New spring colors now available.
Make mom feel young again + take her to a bar for a fun and fruity cocktail(s), but no on actual Mother’s Day.
Check out Balboa Live every Tuesday + view hours at White Rabbit + Wildhawk.
Book your mom a Tahoe getaway at PlumpJack Inn – no dishes, no cleaning, no schedules – just hiking, dining, biking, relaxing and fresh mountain air.
Enjoy 30% off when you book by May 27.
Imagine a world where moms live healthier lives free from the fear of breast cancer.
Climate Change vs. Winemaking
We sat down with Winemaker Danielle Cyrot of CADE Estate and 13th Vineyard, to chat about the effects of wildfires and climate change on the vineyards.
Q: We’ve seen what the direct effects of wildfires have on grape growing regions such as Napa and Sonoma Valley, but what are the other areas of vulnerability that climate change poses on grape growing and wine production?
DANIELLE CYROT: I think water availability and how we use water to irrigate our vineyards in the future will be impacted greatly by climate change. We are no strangers to drought in California, but with the combination of drought, and extended periods of time with temperatures over 100°F, irrigation will be key. We are seeing more extremes with climate change. We normally see temperatures above 100°F during the growing season, but now we are seeing not one or two days, but 7-10 days of extreme heat. Vines start to shut down during these extreme heat events and that impacts color, sugar, and phenolic ripeness.
We sat down with Winemaker Danielle Cyrot of CADE Estate and 13th Vineyard, to chat about the effects of wildfires and climate change on the vineyards.
Unusual Pairings: Cocoa Nib & Coffee Bean Ahi with Pearl Couscous Salad
What? Howell Mountain Cabernet Sauvignon paired with tuna? But, the velvety texture, lush fruit, and bright acidity that we all love about the 2017 CADE Estate Cabernet Sauvignon is beautifully showcased by the bitter and complex notes of roasted coffee and cocoa nibs balanced with the tannic and fatty textures of ahi tuna and Castelvetrano olives. We know; it seems crazy. You just have to trust us, and we promise this is exactly the kind of refreshing, summer meal that you want with a big glass of the 2017 CADE Estate Cabernet Sauvignon.
Recommended Pairing
2017 CADE Estate Cabernet Sauvignon Howell Mountain
Follow along with Events Pro & Home Chef Adam Ryan as he prepares the Cocoa Nib & Coffee Bean Ahi with Pearl Couscous Salad.
ingredients | serves 4
for the ahi tuna
16 ounces, #1 or #2+ grade ahi tuna
3 tbsp cocoa nib rub (see below)
extra virgin olive oil (enough for brushing)
for the cocoa nib rub
2 tbsp, cocoa nibs
1 tbsp, medium roasted coffee beans
4 each, cardamom pods
1⁄2 tsp, dried thyme
1⁄2 tsp, coarse sea salt
1⁄2 tsp, ground cinnamon
1⁄2 tsp, chili powder
for the fennel
1 fennel bulb
1 tbsp, extra virgin olive oil
1 tbsp, champagne vinegar
pinch of coarse sea salt
for the couscous
1⁄2 cup, pearl couscous
2 tbsp, Castelvetrano olives (pitted and chopped)
2 sprigs of marjoram
1⁄4 tsp, turmeric
1⁄2 tsp, paprika
1⁄2 tsp, lemon zest
pinch of Maldon salt
for the vinaigrette
3 sprigs, Italian parsley (finely chopped)
1⁄2 tsp, lemon zest
1 small shallot (finely diced)
1 ounce, lemon juice
1 ounce, sherry vinegar
pinch of coarse sea salt
4 ounces, extra virgin olive oil
2 ounces, walnut oil
directions
preparing the vinaigrette
(may be prepared up to 24 hours prior to serving)
In a stainless steel or glass bowl, whisk all ingredients except oils.
In a slow, steady stream whisk in extra virgin olive oil and walnut oil until emulsified.
Refrigerate until ready to be served. If the dressing solidifies in the refrigerator, bring to room temperature and shake well before serving.
preparing the fennel
(may be prepared up to 24 hours prior to serving)
Prepare an ice bath.
Remove stem and fronds from fennel bulb and reserve for your favorite broth or stew recipe.
Using a mandolin or sharp knife, slice fennel bulb into thin wedges (approx. 1/8 inch).
In a stainless steel or glass bowl toss fennel, extra virgin olive oil, salt, and vinegar. Let fennel marinate for 30 minutes.
Lightly oil a hot griddle or flat-bottomed cast-iron pan and place on high heat.
Sear fennel for approximately 1 minute on each side. Fennel will be slightly colored and translucent, yet still crisp.
Transfer cooked fennel to ice bath, pat dry, and refrigerate until ready to be served.
preparing the cocoa nib rub
In a dry skillet over medium heat, toast cardamom pods for 2-3 minutes, until fragrant.
Using the flat-side of a chef’s knife and a cutting board, crack open pods. Reserve seeds for rub mix and discard pods.
In a coffee grinder or mortar and pestle, pulverize cardamom seeds and remaining rub ingredients.
Store in an airtight container for up to 2 weeks.
preparing the tuna
Lay out a sheet of plastic wrap large enough to wrap the ahi tuna steak.
Brush ahi tuna steaks with olive oil and roll ahi tuna steak in the cocoa nib rub.
Tightly wrap the ahi tuna steak in the sheet of plastic wrap and let rest at room temperature for 30 minutes.
Lightly oil a hot griddle or flat-bottomed cast-iron pan and place on high heat.
Sear ahi tuna steaks on each side over high heat until a crust forms.
Remove to a cool plate, brush with olive oil and refrigerate until ready to serve.
preparing the couscous
Bring 2 cups of water to a boil.
Remove water from heat, add whole marjoram sprigs, turmeric, paprika, and pinch of salt, cover and steep for fifteen minutes.
While steeping, sauté couscous in a flat-bottomed cast-iron pan or heavy bottomed skillet until toasted (approx. 10 minutes).
Remove marjoram sprigs and bring steeped water back to a boil.
Add toasted couscous to boiling water. Reduce heat to a simmer, cover, and cook until tender (approx. 10 minutes).
Drain couscous and rinse with cool water.
Toss with olive oil, fennel, olives, lemon zest, and salt.
plating
Slice ahi tuna steaks into 1-inch medallions.
Spoon couscous mixture onto small plates.
Top couscous with ahi tuna medallions.
Drizzle with vinaigrette and serve.
