Tom Simoneau, “The Wine Guy” – A Make-a-Wish Charity Auction Lot

A few months back I attended the annual Make-a-Wish event at the Sonoma-Cutrer vineyards and was lucky enough to win one of the live auction lots, the Wine Experience with Tom Simoneau “The Wine Guy.”

Make-A-Wish May 2010
Make-A-Wish May 2010

The stars aligned and we were finally able to schedule this event and get together to taste some great wine, eat some great food, and have some amazing conversations about the juice we all love.

Here’s a little background on Tom, I snagged this clip from his website, http://www.tomsimoneau.com/ (I’ll add some personal color from our experience).

Tom Simoneau, the KSRO Wine Guy for the past thirteen years, knows the wine business. A grape grower, a winemaker, a wine marketer, wine educator, wine judge and wine critic, Tom Simoneau is the walking definition of “Wine Guy”.

Born in Maine and educated in Boston, Tom shunned graduate school at Boston University to form a country rock and roll band. It was his musical career that eventually placed Simoneau in wine country. “We based our California operation in Healdsburg because it reminded us of Maine and it was close enough to San Francisco, so we could pursue our dream of a record deal.”

Since Tom is “The Wine Guy” here is a his syndicated wine minute from our Make-A-Wish Event:  Click Here to play audio – Make-A-Wish072910.

Tom Simoneau - The Wine GuyNorcal Wingman on-air Live this Thursday!

I will be on the radio with Tom Simoneau this Thursday, July 29th around 4:30 PM, on KSRO’s The Drive with Steve Jaxon.  You can listen live by visiting KSRO.com and clicking on “Listen Live” or tuning into 1350 AM, if you live in the greater Sonoma County area.  The Drive is on daily, from 3:00PM to 6:00PM (Pacific Time of course) and usually features local Sonoma County luminaries, of a much higher caliber than myself.  Check it out HERE.

Tom and his wife Brenda really put out the red carpet for us. We decided upon a Cabernet Sauvignon tasting and Tom said he had something creative he’d put together for our group.

Our group, was not an ordinary tasting group, I can’t remember what Tom said exactly, but he said he was going to really have to put something special together.  Included in our tasting crew were Sonoma-Cutrer’s new winemaker, Mick Shroeter (formerly of Geyser Peak & Penfold’s) his lovely wife Linda, my wife’s Aunt and Uncle who are also wine grape growers and home winemakers, and me and “the wife.”

TastingCrew
The Tasting Crew - Pictured (from left to right): Brian & Michelle Wing, Mick & Linda Schroeter, Sharon & Bob Duste, Brenda & Tom Simoneau

Upon our arrival we were greeted with glasses of Chandon bubbly and we began getting acquainted over some fantastic hors d’oeuvres, prepared by Tom’s wife Brenda.

Chicken Salad on Fresh Cucumber
Chicken Salad on Fresh Cucumber

Now, just to be clear, Tom and Brenda’s house, “Simoneau Ranch,” has one of the most spectacular views of the Alexander Valley that I’ve ever seen.  They’re located just east of Hwy 101 in Healdsburg and the view from their back porch looks across the Simoneau vineyards, and up toward the Geysers and off to the right in the distance you see Mt. St. Helena, a truly stunning spectacle!  Anyhow, I digress.  We chatted about wine and toured the property.  Tom showed us his vineyards and gave us a nice look at his cellar where he has cases upon cases of wines stacked to the ceiling, ribbons and awards for his wines, and some empty bottles, “trophies” of past experiences, each with a story.

After the tour it was back up to the house where we enjoyed some more snacks and tasted Tom’s two wines, a Chardonnay, “Brenda Lee’s,” a lovely, lightly oaked Chard, with about 10% malolactic fermentation, and his Alexander Valley Cabernet Sauvignon.  Oh, I forgot to mention, Tom used to sell his grapes to Silver Oak up until recently when the economy tanked so now he just makes his own Cab (it’s great by the way).  Well after some tasty snacks, a goat cheese flan (see recipes below) and some bacon wrapped figs stuffed with blanched almonds, we got on with the main event.

Tom and Brenda had set up a double-blind, Sonoma versus Napa, no-holds-barred Cabernet Sauvignon battle royale!

Double Blind
Six Cabernet Competitors

The Cabernet Contenders:

From the West (Sonoma County):

2005, Jordan, Alexander Valley, Cabernet Sauvigon, $52
2005, Chateau St. Jean, Cinq Cepages, Sonoma County, $75
2004, Robert Young, Scion, Alexander Valley, Cabernet Sauvignon, $58

From the East (Napa County):

2006, Oakville Ranch, Napa Valley, Cabernet Sauvignon, $60
2006, Swanson Vineyards, Alexis, Oakville Cabernet Sauvignon
, $75
2005, Revana Family Vineyards, St. Helena, Cabernet Sauvignon, $149

All Set for a great Tasting
Table for 8 with 48 Glasses

We each tasted though the wines together and discussed the characteristics and qualities we saw, smelled and tasted.  It was quite an educational experience for me.  Having both Tom Simoneau (who also teaches wine tasting/judging at the local community college) and Mick Schroeter discussing and dissecting the wines and then sharing what they experienced and comparing that to what I was getting out of them was really cool.

A Great Tasting
Blind Tasting Crew at Simoneau Ranch

It gave me insight into what a world-class wine maker looks for when tasting and judging wines.  It also made me feel pretty good about my own palate and overall sensory capacity for wine, I’m making some incremental improvements (if I do say so myself).

So when it was all said and done, we had a clear winner and two wines that were so close that second and third place could have been combined into a tie for second.  Here are some of the scoring details:

First Place: 2006, Swanson Vineyards, Alexis, Oakville, Cabernet Sauvignon. Big and Juicy with grainy tannins, hints of licorice.

Second Place: 2004, Robert Young, Scion, Alexander Valley, Cabernet Sauvignon.  Coffee and Cocoa cover this Alexander Valley beauty, great tannic structure that is well representative of the AVA.

Third Place:  2005, Chateau St. Jean, Cinq Cepages, Sonoma County Red Wine.  Soft and supple, ripe red fruit and easy drinking tannins make this Sonoma Valley Red shine.

And the Winner is...
The Favorite Cabernet Is...

A great time was had by all and I can’t wait for next year’s Make-A-Wish event so I can try and win again.  Not only did we have some great wine and great conversation but the money made from Tom’s donation and my winning bid goes to help out a great cause.  The Greater Bay Area Make-A-Wish Foundation® grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength, and joy.  Please support them if you can, it’s an amazing organization.

Again, I want to extend a heart felt thank you to Tom and his wife Brenda for being such gracious hosts.  This was truly an exceptional experience and it could not have been possible without their generosity to both the Make-A-Wish foundation, and to us.

Cheers!
Brian
norcalwingman

Below are the recipes of a few of the outstanding treats Brenda Simoneau prepared for us, Enjoy!  Be on the lookout for a cookbook by Brenda in the not to distant future.

Savory Goat Cheese Flan

Recipe by Brenda Simoneau

1 cup half-and-half
8 oz. sour cream
3 eggs
1 tsp. kosher salt
8 oz. Bucheron goat cheese
1 tsp. chopped fresh thyme
2 tbsp. of unsalted butter at room temperature

Depending on the size of your ramekins (custard cups) generously butter 6 – 8.

Preheat oven to 350 degrees.

While the goat cheese is cold remove the rind, place goat cheese in your mixing bowl, cover with plastic wrap, and let it come to room temperature. Once at room temperature, mash with a fork. Add one egg at a time mixing well. Add the sour cream and mix well. Finally, add the salt, thyme, and half-and-half. Mix well.

Divide the custard among the ramekins, place them in a baking dish, and add very hot water to the pan so it comes halfway up the sides of the ramekins.

Bake until the custards are set, about 25 minutes.

Remove the pan from the oven. Place the ramekins on a cooling rack and let sit for about 5 minutes.

Serve warm in the ramekins or run a knife around the edge of each ramekin, turn them out, and serve with a simple green salad.

Kalamata Olive Breadsticks

Recipe by Brenda Simoneau

1 tsp. active dry yeast
5 oz. warm water
1 tbs. olive oil
2 cups of flour
1 tsp. salt
30 pitted kalamata olives roughly chopped

This recipe makes about 76 skinny breadsticks. You’ll want to set up more than one baking sheet, so you can quickly rotate them in and out of your oven.

Stir the yeast into the warm water in a large mixing bowl. Let it stand for about 10 minutes. Stir in the olive oil.  Add the salt, chopped olives, and 1 cup of flour. Stir until everything comes together. Add half cup flour and stir until the dough comes together. Add a ¼ cup of flour and stir until the dough comes together. Lightly sprinkle some of the remaining flour on your work surface and knead the dough. Sprinkle and incorporate more flour as needed until the dough is smooth and soft.

Pat the dough into a rectangle (roughly 6” x 14”) on a surface that you can use a knife on. Lightly brush with olive oil and cover with plastic wrap. Let sit for 30 minutes.

Heat your oven to 350 degrees.

The dough should be very elastic now making it very easy to shape your breadsticks. Cut off a piece of dough about as thick as a finger. Lay it on your work surface, roll back and forth as your hands work out to the ends. This stretches out the dough to the desired length. Remember they will puff up in the oven to about twice the thickness that you rolled them out to. Lay them about an inch apart on the baking sheet. Bake for 10 minutes, turn the pan and bake for 10 more minutes. Continue baking and checking every 3 minutes or so until they’re crisp and golden.

Chicken Salad

Recipe by Brenda Simoneau

1 poached boneless, skinless chicken breast
¼ cup diced celery
¼ cup chopped pecans
2 tbsp. chopped fresh tarragon
½ tsp. salt (or to taste)
Freshly ground black pepper
¼ cup mayonnaise
¼ sour cream

Slice the chicken against the grain, and then chop into small pieces. You want about one cup. Place the chopped chicken and all other ingredients in a bowl. Mix together. Taste and then adjust the salt and pepper.

Serve on cucumber slices, crackers, or toast.

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Not Bad for a Thursday Night – Saturday Summer School Edition #2

Another week of summer school is down, thank god!  I’m tired.  I volunteered to help out “the wife” this weekend at her winery’s wine club pick-up party.  Let me tell you, I have the best of both worlds, that of a wine consumer and living on the fringe of being “in the industry.”  I was recruited to do some pouring, help with set-up, and general support of the party.  Here’s where it gets cool.  The party included a cooking demonstration with Chef Mateo Granados;

Chef Mateo

and wine tasting seminar with Sonoma-Cutrer’s new winemaker Mick Shroeter.

Sonoma-Cutrer Winemaker Mick Schroeter

The wine seminar was a side-by-side tasting of three of Sonoma-Cutrer’s 1999 Vintage Chardonnays, The Founder’s Reserve, The Cutrer, and Russian River Ranches.

A Great Lineup

So this won’t be a post with anything I’ve cooked (Yet!)  It will be a gratuitous plug for the Sonoma-Cutrer winery and wine club, as well as for Chef Mateo and his catering business.

Chef Mateo’s focus is on Yucatan cuisine utilizing fresh, local, sustainably and organic or bio-dynamically farmed produce and meat.  Let me just tell you, It is amazing!  In addition to catering, Chef Mateo has a mobile restaurant that sets up in random spots around Sonoma County (mostly in the Healdsburg area).  Here’s a great post from Heather Irwin (Bite Club Eats) on some of the latest gossip on Chef Mateo’s Mobile restaurant. (http://www.biteclubeats.com/2010/06/mateo-on-the-move-again.html)

Chef Mateo and "the wife" (Michelle)

So Today’s menu included four great dishes, each paired with one of Sonoma-Cutrer’s awesome wines.

1.  Tacones, Olive oil Guacamole with Carne Asada – Paired with “The Cutrer”
2. Papadzules, an Egg Stuffed Tortillas with Pumpkin seed and epazote sauce – Paired with “Founder’s Reserve”
3. Ceviche curado with chicharone – Paired with “Russian River Ranches”
4. Empenadas stuffed with fingerling potato and fava – Paired with “Les Pierres”

The cooking demonstration covered the Ceviche Curado and Papadzules.  Chef Mateo is really into cooking with what’s in season.  He said he would normally use some tomato with the ceviche but they are not currently in season so he used rhubarb to add some tartness instead.

Here’s the recipe courtesy of Chef Mateo Granados.

Cured Bolinas halibut, chicarrones, & market greens—severs 4 people

Ingredients:

1 lb. halibut or your favorite white fish

5 Meyer lemons

¼ lb. pork back fat

1 bunch radishes

½ lb. curly cress or watercress

Good quality olive oil

Sea salt

Cure halibut:

-on a sheet pan place a layer of plastic to coat the bottom of the pan

-thinly slice fish

-add the juice of the 5 Meyer lemons

-cure 45 min. at room temperature

Chicarrones:

-dice pork fat into 2 inch dice

-generously salt the diced pork and let stand for 10 min.

-slowly render pork until crispy

-remove to cool

Market Salad:

-shave radishes

-pick cress

-mix together in a small bowl with a drizzle of olive oil and sea salt to taste.

Plate:

-arrange 4-5 slices of cured fish (do not dry) on a 10” plate

-garnish with market salad

-sprinkle chicarrone for texture

Ceviche Curado

The food and wine pairings were all fantastic and it was fun to hang out with some wine club members, drink some great wines and play some croquette.

Norcal Croquette

I’m kind of partial, but I have to say that being a wine club member over at Sonoma-Cutrer actually has some pretty serious benefits. This event was no cost to the wine club members!  I highly recommend checking out this club, they do events across the US to accommodate their non-norcal members, so even if you don’t live in wine country you can enjoy the benefits of membership.

Well, I’m sorry I didn’t provide you a “Norcal Wingman” prepared Not Bad, hopefully this will be a viable substitute.   The ceviche is an awesome warm summer day dish, it’s cool and refreshing especially when paired with a great Chardonnay.

Cheers
Brian

“Not Bad” Guest Blogger – Tim Hilcove

This is the first of (Hopfully) many guest blog posts on Norcal Wingman, it is my honor to share with you a post from Tim Hilcove, of the Weekly Wine Journal, without further ado Steak & Shiraz ala Hilcove!

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I’m a steak, Cabernet, Shiraz kind of guy.  And a hockey fanatic.  Memorial Day evening the Chicago Blackhawks faced off against the Philadelphia Flyers for game two of the Stanley Cup Finals.  Two great reasons for putting in the extra effort and making a great dinner.  If you want to try this at home this is what you are going to need:

Steak, Bottom Round, aka Trip Tip.  Cut into long thick strips
bacon
Leaf Spinach
Feta
Olive oil
Thick chopped Mushrooms
Your favorite Shiraz I used “The Gate, 2003”
Chipotle pepper Tabasco sauce
Soy Sauce

I cooked my steak from frozen. The first thing to do is turn on the oven to 300F and put the frozen steak on a tray in the middle rack.

While that is happening you should chop up the bacon and begin frying it on medium low to medium heat, while using a spatula to turn and toss frequently.  You don’t want the bacon to burn and stick to the pan.  This bacon is going to be the bacon bits that you put on the spinach and feta salad.  When the bacon has reached your desired level of crunchiness, drain the fat into a cup and scoop the bacon bits into a bowl.

baconbits
mmm... bacon

Turn off the heat and leave the pan, don’t clean it.
Remove the steak from the oven, pour the bacon fat on top of the steak and put the steak back in the oven for 30 minutes.

Steak
Drizzle Bacon Fat onto Steak

With Trip tip steak it is important to avoid cooking the steak too fast.  The flavor is better when it is slow cooked, and also not over cooked, medium is about as well done as you’ll want it.
After 30 minutes turn up the heat to 350.  Keep an eye on it because the bacon fat will start to sizzle.  When you start to see it smoke, turn the heat down a little.  Finally, after about 45-50 minutes in the oven, turn off the heat, but keep the steak in the oven.

mushrooms
Fresh Mushrooms

Turn on the frying pan, lay the mushrooms in the greasy pan and turn on to medium heat.  As the pan warms up, splash some Shiraz in there and simmer, then splash some Soy sauce and Chipotle Tabasco, and toss and turn the mushrooms so that they are steeped in the sauce.

Cooked Mushrooms
Sauteed in bacon grease, yum!

Do not over cook the mushrooms, remove them from the pan and put them in a bowl.  Turn off the heat and pour the remaining sauce in a bowl.  You will drizzle this sauce on your steak just before you serving.
Alright just about there…put some leafy spinach on your plate, throw on some crumbled chucks of feta cheese, add some olive oil and the bacon bits.

Spinach Salad
Spinach Salad with Bacon and Feta

Take the steak out of the oven now.  It should have been in there just about an hour.  Cut the strips in half to check the wellness.  They should be juicy and medium rare, if not, put them back in for a few more minutes.

steak
Medium Rare

With a teaspoon drizzle the sauce over the steak.  Pour yourself a nice big glass of the Shiraz and serve!

shiraz
McLaren Vale, 2003,The Gate, Shiraz

I had pumpkin pie and vanilla ice cream for dessert, the Cinnamon in the pie compliments the spicy steak juice and also the spiciness of most Shiraz’s

Enjoy!

Tim Hilcove
Guest Blogger Tim Hilcove

Tim Hilcove is a wine blogger who lives in Scottsdale, Arizona.  He runs the Weekly Wine Journal, and is also a guest writer at Corkd.com ( http://content.corkd.com/author/timhilcove/ )  You can find Tim on twitter @wklywinejournal and on Facebook.