So Thing 1 and Thing 2 were away for the weekend. While we usually take advantage and go out to a fancy restaurant, it had been a crazy week and we were exhausted and decided to stay in. Cue the grill.
Since we had a bit of time, we decided to hang out a bit and relax. Besides, I needed to give the lamb chops some time to marinate. As I was preparing a board of aged cheddar, prosciutto, almonds, and grapes to nosh on, we heard our neighbors next door and invited them over to hang out for a little while. The cheese instantly made me think of Chardonnay so we opened a bottle of that to start.
2014 Clos Pegase Estate Chardonnay ($30)
Chardonnay, whether oaked or not, is one of those wines that calls for food. It’s rare that I will sip on one without it. This one from Carneros (one of my fave regions for Pinot Noir) was 100% barrel fermented along with ten months on the lees in 29% new French oak. All of this made for a full bodied wine with a rich mouthfeel and lots of tropical fruit, toast, and citrus. The wine’s acidity balanced out the richness and gave the wine a nice lift and freshness. It was perfection with the cheddar. And if you’ve read my thoughts about oaked Chardonnay in the past, you know it’s not a natural love for me and it takes a bit to win me over.
2013 Clos Pegase Estate Cabernet Sauvignon ($55)
In preparation of the lamb chops to come, I’d opened some Cabernet Sauvignon to pair with them. And boy am I happy I gave it some time to open up! What started off as a big, bold wine with chewy tannins evolved into a lush wine with ripe black cherry, blackberry preserves, and dark plum with a touch of spice and mocha. The wine was a blend of 75% Cabernet Sauvignon, 9% Cabernet Franc, 5% Petit Verdot, 5% Syrah, 4% Merlot, and 2% Malbec and spent 19 months in 36% new French oak. This is what classic Napa Cab is about! And as I’d used a bolder rub with a bit of pepper, the ripe fruit of the Cab complemented the chops nicely.
As we had a small amount of Chardonnay left, I finished it off with a bag of truffle chips the next day. Yes! Chard is fabulous with salty potato chips. #DontJudgeMe
Located in Calistoga, Clos Pegase Winery is as known for its architecture as it is for its wines. The winery was designed by American architect Michael Graves and is a nod to ancient, Mediterranean culture. Founders and art enthusiasts Mr. and Mrs. Jan Shrem, wanted to express the notion that wine is an art form and hosted a design competition in conjunction with the San Francisco Museum of Modern Art for their winery project. The result is a spectacular place in which to taste delicious wines.
Clos Pegase is known for its commitment to estate, terroir-driven wines and has 450 acres in Napa Valley made up of four vineyards beginning in Napa’s southern Carneros region and reaching north through the valley. Having worked wth the same vineyards for decades, they have tremendous insight into each vineyard and are able to bring out the best in each.
Clos Pegase wines can be found at the winery as well as some retail outlets.
*Disclaimer: These wines were provided to me as samples to review. All thoughts and opinions are my own. Because I ALWAYS have an opinion.