Wednesday, August 28, 2019

DESTINATION NAGGIAR VINEYARDS


After leaving downtown Grass Valley I am off to a further part of Grass Valley, close to Nevada City, the location of Naggiar Vineyards and Winery. I will be interviewing owner Mike Naggiar, who after many years with Hewlett Packard, was looking for a second challenge.  Right now my challenge is in the GPS getting me to the entrance.

I suddenly thought about the Beatles’ song, Long and Winding Road, if you get my drift and soon spotted an obvious posted red and white sign welcoming me and another, underneath, with an arrow pointing me to the direction of the winery, tasting and office. 



Talk about a beautiful landscape, I just had to take a photo of the main road going into the winery. There were the vineyards in the background, a lake, and a covered building with a raised deck. I was led to the tasting room. Just outside of the tasting room was a curved stone sign announcing the name of the vineyard. Foliage rested below giving it an appearance as if you were entering an “estate,” which it is.  




Having arrived a bit early, I took a seat at what appeared to be their shaded patio area quenching my thirst with bottled water that I provided for the drive.  Thoroughly enjoying the ambiance I looked around, to see a table of family and friends that caught my eye.  There was much laughter as they shared a meal with a bottle or two of wine.  It was here that I met Mike.   Being the usual hot summer day, Mike thought that it would be better to chat indoors, an air conditioned room near the vineyard’s kitchen. He shared the history of the vineyards and its growth to what is now 100 acres. 

“This includes the tasting room located near a small pond.  The actual building is made of brick with the shaded patio for people to buy the wine, sit outside and have a picnic.  As the bistro is presently closed at this time, we encourage our customers to bring their own food, although not allowed to bring wine from another winery.  We do sell snacks in the tasting room such as peanuts, salami and cheese in a shrink wrap, cheese and crackers in case you didn’t bring any food.”  

Temperature in the high 90s, Mike and I were off in a truck taking us to the vineyards.  It looked like rows of small trees until I got up close. Prior to venturing here, I had listened to a pod cast from Whirl With Merle on blogtalk radio. Merle Exit had interviewed Mike who said, “The first part of the vineyard was planted in 1998 with thirty acres of grapes; twenty more acres in 2001; and an additional 10 acres in 2005. Many of our grapes are Italian. At this time of year the grapes all look alike as they are all green.  White wines will turn a yellowish green while red wines will turn a purplish color.” I did notice that at this point, the white grapes having an appearance of green olives. 







“Each of the varietals of grapes, for each type of wine is labeled,” Mike stated. “Then there are wines that will be blended. Once they are ripened you can generally taste the wine but without the sugar or fermenting content, so they will taste bitter.” 

He continued to say that they grow 17 different varietal of grapes. “On any particular Saturday day, we have seven different wines to taste in the order of white, rose and red.   Names such as ‘Rhone’ is the area where the varietal originally comes from.  Dry wines are not sweet and mostly food wines.  Wine tasting tends to become a hobby.  Very sweet wines are considered to be ‘dessert’ wines to be enjoyed as an after dinner drink.”

As for pairing wines with food, Mike said, “The theory is that If you pair the right wine with the right food each is supposed to enhance the other one. For instance, Viognier is a white grape Rhone varietal that likes hot weather that is not sweet.  Root 49 Cabernet Sauvignon is a red wine. A main rule is to try and pair combinations based on the intensity of the food. As an example, Osso Bucco is ‘heavy’ and contains a lot of fat, thus what might be considered as a ‘winter food’ should be paired with a red wine such as the Cabernet Sauvignon or a Sirah. If you pair a steak with a white wine or rose, the food might overtake the flavor of the wine. Fileted fish, like salmon, should not be paired with a heavy wine. You need a light white wine.”

Mike continued telling me that the sauces you prepare for your meal can overtake the flavors of the wine.  “Most flavors you taste in a wine come through your nose which is why some people slurp the wine in order to obtain the aromas.” 

At one point Mike brought me to where I could get an outside view to where both the barrels and vats are fermenting the grapes. Not all vineyards have cool or cold underground cellars as they are not necessarily needed. Fermentation of the grapes requires temperature controlled rooms. I think people might tend to “romanticize” walking through wine cellars. I’m guessing that temperature controlled rooms may be a bit newer and more readily available.  We discussed the fermentation of the grapes in a vat vs. an oak barrel and how it affects the flavor of the wine. 




Although I have fancied drinking wines, this was my first experience of engaging in a Wine Tasting.  Mike was on hand to explain the steps.  Here is what I learned. In tasting, only a small amount of wine is poured into the wine glass.  You should first hold the stem of the glass so as to not allow any heat from your hand to affect the wine as well as being able to note the wine’s clarity.   Swirl the wine and then place your nose into the top of the glass in order to obtain the aromas. Place a small amount of the wine into your mouth and swish it around in order to access the flavors allowing your various taste buds to experience the sweet, acidic, and perhaps notes of fruit. If you are at some of the wineries, a spittoon of sorts is provided for you to either dump the remaining or spit out what you tasted.  Do not try this in a restaurant! FYI even if you spit it out, enough remnants will trickle down to the back of your throat. 




The tasting room provided 7 wines to allow you to taste a white, rose, and red. The ones that I tasted were: White, Viognier; Rose, off dry; Route 49 Red Blend; NV Dahlia Noire, Red Blend; Barbera, Italian Varietal;  and Mourvedre, Rhone Varietal.  Wines from Naggiar include: Rhone: Viognier • Marsanne • Roussanne • Grenache • Syrah • Mourvedre • Petite Sirah • Cinsault • Counoise Italian: Muscat Canelli • Sangiovese • Barbera • Primativio Bordeaux: Malbec • Cabernet Sauvignon • Cabernet Franc • Petit Verdot Spanish:Tempranillo Blends: several fine blends and Reserve wines crafted from the varietals listed.

If you want a dessert wine, the sweetest available, you can get the Late Harvest of Viognier.   Grapes remain on the vine for a longer time and not all of the sugars are removed during the fermentation.  Mike recommended enjoying a crème brulee with it. 
 
We had returned to the air conditioned room and schmoozed while his wife, Diane, presented the tasty and filling snack plate. Being a family run business, it is Mike’s daughter, Mary, who is in charge of public relations. Afterward I sat outside to continue relaxing and enjoy the music.  




In the summer months the vineyard has complimentary music every evening between six and nine.  Once a month they have a concert on a Saturday where they do sell tickets.  Food is catered and performed as a tribute concert to some band.  These event concerts are limited to 400 tickets due to parking issues.  If people prefer, there is a beautiful lawn area near the pond where they can bring a blanket or low chair.  Music at these monthly concerts, start at about 6pm where most people place themselves near the stage as they tend to get up and dance. 

I intend to go back many times and bring friends (one of which will be the designated driver).   We will most likely pack some food and buy a bottle of wine at the tasting room. FYI, if you purchase a bottle of their wine from off the premises it doesn’t count. Naggiar Vineyards and Winery is located at 18125 Rosemary Lane. If it helps with the GPS, put in the zip code of 95949.  For further information go to www.naggiarvineyards.com

Friday, August 23, 2019

Grass Valley, Heading for Pasties


Hi. My Barbara  (BJ) Coletta here.  I reside in California and love to travel especially in within the state where there are more than enough hidden gems to explore in one lifetime. Nancy is on hiatus so I'll be exploring solo. 

On this part of my journey, I am off to Grass Valley and Nevada City. Driving from my home I felt the excitement of visiting a nearby travel destination that never crossed my mind. I planned on dropping in on a restaurant called Marshall’s Pasties and later to Naggiar Vineyards and Winery kind of in between Grass Valley and Nevada City. 
 
GPS set I soon reached the eatery arriving a little more than an hour later to get just a glimpse of “downtown” Grass Valley, going directly to 203 Mill Street where a sign read “Marshall’s Cornish Pasties”.  Cornish? Like as in Cornish hens?  FYI, they are pronounced “pass-ties” vs “pay-sties.” 



 

The storefront looked as if it were the first floor of a 3-story home and quite inviting.  I could smell the undoubtedly savory aroma of fresh baked pasties 

Perusing the inside, I took note of framed photos and a few signs along the walls. One of the photos pictured California miners of the past while another depicted an “ad” showing a miner enjoying a pastie with the poster ad of “What is a Pastie”.  It read: “Pronounced ‘Past-e’, they are a traditional food, brought to the mining areas by the early Cornish settlers from Cornwall, England. At Marshall’s Pasties we keep our operation as close to the ‘old west days’ as possible. Our pasties are flaky baked delicacies, rolled and crimped by hand, and filled with fresh vegetables, including potatoes, onions and parsley. We prepare several varieties including, Chicken, Turkey, Broccoli and Cheese, Beef, Ham and Cheese, Vegetable and even a dessert ‘Apple Figgy’ pastie, mildly and spiced with cinnamon and a turn of raisins.”






Another photo was dedicated to the founder of Pasties, Marie Marshall, the mother of now owner Carrie Locks along with her sisters as this small restaurant is a family affair. There is a counter where you place your order to go or head to one of about five tables to enjoy on the spot. Pasties are sold in both small and large sizes. I had the opportunity to sample what was the most popular…beef.  
I was greeted by Carrie who spoke with me about how her mother started this muli-generation enterprise.  She talked about the history of the miners and the reason these pasties become popular.  Carrie shared that her father was a miner in Oregon and California. These Cornish pasties date back to tin miners needing something nourishing to eat at lunchtime as well being able to hold one in their hand. The Pasties can be served hot or cold.  I noticed an old lunch pail on display, of which was used by the miners. 





I sampled a large beef pastie, which I’m told is the most popular. Carrie told me that all of the meat is made from scratch. No “deli” meats. Meat pasties can be described as being mini-pot pies minus the gravy, having potatoes and vegetables as well.  





Pasties come in small and large sizes   Price for a small is $4.95; large $5.45.  One large pastie is definitely a meal. If you’re hungry, I would suggest two small ones for variety or just add an Apple Figgy for dessert.