#robertsinskeyvineyards

[topochinesvino]

I’m starting to get to my 2013’s and 2014’s. These two Robert Sinskey Vineyards wines seemed like a good twosome for dinner. A 2013 Cabernet Franc and a 2014 Carneros Pinot Noir. Both stored in the same wine fridge side by side. I was wondering if I’d let the Pinot go too long but it was lively and fresh and balanced and I would have guessed it to be a ‘16 or ‘17. Classic Carneros aroma and flavor. A reminder how much I like the Sinskey Pinots. The Cab Franc was also nice and true to the variety had some pronounced vegetal aromas - “green pepper” I would say. This wine had a slight hint of oxidation I thought but still enjoyable. The Pinot was #wotn though. ————————————————————— #wine #sinskey #robertsinskeyvineyards #robertsinskey #napavalley #napa #napavalleywine #napawine #stagsleap #stagsleapdistrict #stagsleapava #pinotnoir #cabernetfranc #redwine #winegeeks #winegeek #visitnapavalley #winelover #winetasting #winecountry #winecountryliving (at Mare Island) https://www.instagram.com/p/CMsEDNpLYnz/?igshid=j1k0idzzlso8

[marcien]

Celebration Time

I want to celebrate for no other reason than it’s been too long since the last time we’ve had anything to celebrate. I miss my friends. I miss gathering with our customers. I even miss my extended family. I now feel nostalgic about days past with long tables filled with people, food and wine, animated face to face conversation, handshakes, air kisses and hugs. I long for the days when all I had to worry about was catching a cold instead of a potentially deadly disease.

We need to party, even if it is limited to those in our “bubble.” Fortunately, we have tech that can simulate face to face conversation and include family and friends in an event but there is nothing like the real thing with an excess of food and big bottles of wine. Now wait, if we can’t have a big gathering, why would we want big bottles of wine? Well, they are fun, the wine ages more gracefully and they tend to be smaller than you think. All you need are three to four people to enjoy a magnum of wine… and as we head into the holiday season, I suspect it won’t be too difficult to gather with three or four folks… and Abraxas is the perfect wine for all the foods we like to eat during the holidays and beyond.

What I love about Abraxas is that it can be dressed up and dressed down. The combination of Riesling, Pinot Blanc, Pinot Gris and Gewürztraminer is perfect for anything from foie gras to hot dogs, heirloom pork roast with apples to carnitas and even Turkey to yams with marshmallows. Abraxas is the Swiss army knife of wine and it will turn any frown upside down.

[blindk9]

Hey!! Its Mike’s Wine of the Week! And, it’s another Rose’! This time from Robert Sinskey Vineyards, Vin Gris of Pinot Noir. While Spring is the time that I first start to turn my attention to pink wines as they are released from the wineries, there is no bad time to enjoy the crisp freshness and best-of-both-red-and-white wine characteristics that the best rose’ wines have. And this is one of the best for sure. Try it this Spring and Summer @blinddogpc #wineoftheweek #wine #rosewine #robertsinskeyvineyards #parkcity #parkcityrestaurants #parkcitybars (at Blind Dog Restaurant & Sushi) https://www.instagram.com/blinddogpc/p/BwC4YCoBYwJ/?utm_source=ig_tumblr_share&igshid=1t5dl0ddnqvuh

[abitofcolor]

Robert Sinskey Vinyards for a tasting. #wine #winetasting #robertsinskeyvineyards #napavalley (at Robert Sinskey Vineyards) https://www.instagram.com/p/BoXXx4ihN6t/?utm_source=ig_tumblr_share&igshid=fnj5iae695iy

[tommuimui]

Monday breakfast! #monday #napavalley #robertsinskeyvineyards (at Robert Sinskey Vineyards) https://www.instagram.com/p/CZIJGTkPnJa/?utm_medium=tumblr

[vineyardkitchen]

Bored Games

When you have time to sit and think your mind starts to wander. Lately my mind has been wandering to the food memories of my youth. Long before my life became obsessed and absorbed by the professional chef world, I found wonderment in things that came in a cans, boxes, tubes and frozen cubes.

Fish came frozen in a rectangular block and was left to thaw on a round aluminum steak platter. Only after it was thawed could you tell it came from the sea. What I thought was real cheese came in a block, wrapped in plastic and stored in a box in the cabinet - puzzling! Tiny button mushrooms came in a can infused with butter and the terror of botulism. Then there was the magical paper tube with the silver foil lining that you whacked firmly on the edge of the counter and out exploded glorious dough, exuberant to be freed from its confines - a dough that baked into fluffy biscuits and icing slathered cinnamon rolls that filled the house with mouth-watering aromas. Those were the days, or were they?

Those packaged foods were the mainstay of convenience and we lapped them up. Sometimes we gorged on them. Other times we fought over them, particularly those cinnamon buns that I can still taste in my mind. I remember vividly the day my mother took the pop-in-fresh biscuits, rolled them out thinly and wrapped them around a tiny hotdog - sacrilege! How could she take something so simple and delicious as a biscuit and fill it with an extruded tube of meat that had been floating only moments before in a jar of liquid? For me, it was complete ruin.

Turns out it wasn’t quite as bad as I thought. The dough still puffed as before and the meat, wrapped cozily in its tiny blanket, turned plump and juicy. Its ends crisped by the high heat of the oven. It was a transformation into something new and different (I hadn’t yet experienced any meat baked en croute). Salty and juicy in the golden, flaky, slightly sweet dough, dipped in spicy mustard, it was quite all right, actually more than all right. It was a little bit of heaven.

I’m definitely not the first to reinvent Pigs in a Blanket but I wanted something tasty, fun and easy to eat with these big bottles of Abraxas, so why not a pile of juicy smoked “dogs” stuffed in a flaky crust along with some mustard and sauerkraut? It works. I’ve said that Abraxas is my go to hot dog wine. Here is the proof.

Until the Next Wine....   Maria

EAT: Pigs in a Blanket

[pairingpodcast]

What we were drinking this episode (minus the Sinskey Vin Gris- just wanted to show off that I have a bottle). Listen to the episode to find out what Winston paired with each one! #rosewine #roseallday #waroftherosés #wineeducation #austria #austrianwine #brundlmayer #provence #provencewine #chateaupeyrassol #piedmont #piemonte #proprietasperino #rosato #robertsinskeyvineyards #vingris https://www.instagram.com/p/Bzis0w1J2tH/?igshid=i0kn0w1tgy22

[mattbolus]

Tasting some great juice today. Getting my ideas together for a possible dinner with Robert Sinskey Vineyards... #napavalley #wine #robertsinskey #robertsinskeyvineyards #itjustmighthappen #youdontwanttomissthis @the404kitchen @rsvnapa (at The 404 Kitchen)

[winepusher]

Fridays lunch sponsored by Robert Sinskey’s “Orgia”! Skin-contact Pinot Gris that spends 2 weeks on the skins resulting in a vibrant onion-skin shade. Aromas/Flavors: spiced orange peel, vanilla bean, dried ginger, nectarine skin and a touch of copper penny. Smells like summer! #robertsinskey #robertsinskeyvineyards #salesreplife #pinotgris #skincontactwine #californiawine #organicwine #wine #vino #vin #winelovers #winetasting #wineoclock #winelife #winenight #wines #wineo #wineporn #winenot #winestagram #sommelier (at New York, New York)

[topochinesvino]

Cracked open a bottle of 2014 Robert Sinskey Vineyards Abraxas to pair with salmon fresh from the smoker. This wine is really coming into its own and I wish I had more 2014 to taste in another few years. Has lost no flavor or texture. Very aromatic and beautiful oily texture. 43% Riesling, 29% Pinot Blanc, 17% Pinot Gris, and 11% Gewürztraminer. ——————————————————— #robertsinskeyvineyards #robertsinskey #sinskey #abraxaswine #whitewine #wine #winecountry #wineandfood #wineandfoodpairing https://www.instagram.com/p/B-NH_jHJlSl/?igshid=1fwj0w3harbew

[marcien]

The Good, The Bad and The Ugly...

Abraxas, the Gnostic god of the 365 heavens, must have ruled this past year of extremes. The good came with a dose of bad, as we bore witness to the realities of climate change. Hopefully we have come out the other side, more aware and better for the experience.

"Abraxas speaketh that hallowed and accursed word, which is life and death at the same time. Abraxas begetteth truth and lying, good and evil, light and darkness in the same word and in the same act.” -Abraxas in Carl Jung’s Seven Sermons to the Dead, 3rd Sermon.

In just a short period of time, Napa swung from record drought to record rain to record heat to a record wildfire season that almost took us out - and, as I write this, hail and even some snow is visiting the Carneros! They say, what does not kill you, makes you stronger. I hope that’s true.

The fire in my belly has been slowly dying while I watch this country move backwards; choosing ignorance over action on climate change and the environment. But giving up is not an option. Farming is the perfect place to make a stand. Though farmers have the most to lose in the near term, we can be the long-term solution if people are willing to pay the real cost of conscientiously growing produce, instead of supporting an industrial agriculture model that not only releases carbon, but also has higher downstream costs in environmental degradation, world health and human wellbeing. Farmers can choose not only organic methodology but practices that sequester carbon. And, customers can choose what methodology they want to support.

A recent study, posted in Wine Industry Insight, ranks the USA as the 4th WORST when it comes to percentage of vineyard area dedicated to organic farming amongst the 14 major global wine grape growers. The USA ranks just ahead of China with 2.7% of total vineyard acreage certified organic. This anemic figure is pretty sad when you consider the wealth of this country and the fact that we, as consumers, would rather save a few bucks purchasing wine grown on chemically farmed land than indulge in guilt-free hedonism. If we want change, both farmers and consumers need to be the change and vote with our pocketbooks for a better future.

[tommuimui]

Impromptu wine country #winecountry #robertsinskeyvineyards #winetesting #napavalley (at Robert Sinskey Vineyards) https://www.instagram.com/p/CTN0Yirv_dQ/?utm_medium=tumblr

[vineyardkitchen]

Spread the Word RSV’s Los Carneros Pinot Noir is dear to my heart. It encompasses all of the unique characteristics that our vineyards bring to the wine. It is expansive and welcoming soon after release yet possesses enough stuffing to last a good long while. It is a pleasure to cook for this Pinot Noir and chanterelle rillettes have enough richness to meet the brightness and freshness of the wine. Chanterelles are available late summer through fall. They are a real treat for the cook and dinner guest alike. These rillettes gain flavor as they rest under their delicate cap of butter, so make them a day or two ahead of serving. Spread the word: the next vintage of Los Carneros Pinot Noir has been released to the world, and it’s packing a side of rillettes. Until the Next Wine.... Maria

EAT: Chanterelle Mushroom Rillettes

[eslgd357]

Beutiful scenery #napavalley #robertsinskeyvineyards #melbouriantraveller (at Robert Sinskey Vineyards)

[napavale]

Hey Bella, do you love Pinot Noir? Have you ever been to Robert Sinskey Vineyards? One of the many reasons I like Robert Sinskey is because they pair your wine 🍷 with organic food straight out of their garden. I had the pleasure to meet Robert Sinskey, he came to our Wines of California class @napavalleycollege back in 2015. He shared with us how he came to Napa. But more importantly how he continues the family legacy, fulfilling the love his father, late Bob Sinskey, had for #pinotnoir . A grape that was still unknown in Napa back in the 80s. Robert also explained the importance of #organic farming. Hear it from Robert Sinskey himself— “Over the past twenty-five years he has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys.” It amazes me how much love and passion is put into wine making. Not just at Robert Sinskey Vineyard but in any wine that is created. Rob’s philosophy that “Wine is not an athletic event,” still holds true to this day. The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather, “sneak up on you, seduce you, and evolve in the glass and in the bottle.” Cheers to that! 🍷🍷 And happy #tbt ! #throwbackthursday #robertsinskeyvineyards #winegrowing #organicfarming #vineyard #napavale (at Robert Sinskey Vineyards)

[topochinesvino]

I had a taste of 1994 Pinot Noir from Robert Sinskey Vineyards recently at a pick-up party - magnum sized. It was sublime! So I bought a bottle and opened it for the holiday season and ...meh. For a 25-year old wine, it was not overly oxidized and the color was still vibrant. There was plenty of fruit left ...but it didn’t come across as a Carneros Pinot. Either on the nose or the palate. I couldn’t have called this Pinot in a blind tasting and even knowing what it was, I struggled to find Pinot. It tasted like a generic red wine. I’m wondering whether I should have decanted longer? Or if I did something incorrect. I still love Sinskey and we’ll be opening a 1986 Merlot in New Year’s so I’m hoping for a better experience. —————————————————- #sinskey #sinskeyvineyards #robertsinskeyvineyards #robertsinskey #carnerosava #loscarneros #carneroswine #carneroswinealliance #napavalley #napa #napavalleywine #winetime #wineo #wineoclock #winecountryliving #winecountry https://www.instagram.com/p/B6lYLZSHDBt/?igshid=1s6jj8xogoxpf