by Beth Heiserman, Reyes Winery
It’s that time again for our members to have their quarterly choices and a lunch. Our wine club consists of four shipments are year. They are March, June, September and December. There is no fee to become a member, only a commitment that you will remain a member for at least four shipments.
Each shipment, you have the option of either having it sent to you or you can pick it up at the winery. For instance, this weekend is our member pick-up party, which we offer to all our members free of charge. It allows two members to have lunch and a glass of wine each. If they wish to invite friends, it’s $15 a person. Every lunch that I do is always paired with the wine of the selections we have chosen. You can also come as a guest and pay $15 for lunch and a glass of wine to experience one of our events. I always choose one white wine and two red wines, and one of the three is always a new release. This quarter, my three wines are 2013 Renaissance by Reyes Winery Sauvignon Blanc, 2016 Renaissance by Reyes Sangiovese (the new release), and 2013 Ryan’s Blend.
Our 2013 Ryan’s Blend is a Bordeaux blend of estate-grown Cabernet Sauvignon and Merlot, and locally sourced Cabernet Sauvignon and Petit Verdot, which was aged for 23 months in French oak barrels. It has a rich intense body and is layered with ripe black cherry, fig and blackberry aromas with a hint of dark chocolate. It’s full-bodied yet velvety, with notes of cherries and peppercorns on the palate. Our 2013 Ryan’s Blend is very dry, yet fruit-forward. In addition, Bordeaux blends are a blend of five grapes; Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot.
Our 2013 Ryan’s Blend is an award-winning wine that has received numerous accolades. The 2013 Renaissance by Reyes Sauvignon Blanc is also award-winning, with aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit-forward wine can be paired with many dishes, from goat cheese to sushi. I think the Red, White, and Blueberry Quinoa Salad is a perfect match. I served that for the hike this past month.
Our Sangiovese is made from a specific vineyard selected by our winemaker, Robert Reyes, to create a wine that captures the heart of the 2016 vintage. On the nose, there is an aromatic profile of black currant and plum that continues on the palate with balanced acidity. This is a wine that can hold up to acidic foods. Enjoy this wine with aged Pecorino cheese, Panzanella salad and cherries poached in red wine with mascarpone cream.
This weekend, I am preparing dishes that will pair well with the three wines. I will have chicken cacciatore, baked pasta with a Sauvignon Blanc cream sauce; Red, White, and Blueberry Quinoa Salad, plus a mixed green salad and for dessert chocolate cupcakes with cherry pie filling, apple crisp and a few other goodies. We are open this weekend for lunch from 12 p.m-4 p.m. Come join the Reyes family and become a wine club member!