Skip to main content

Mid-Week Murrieta's Well Wine Tasting #Sponsored

This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by 
Snooth for Murrieta's Well Winery. Wine samples were provided for this post and this page may contain affiliate links.

When I received an email from a contact at Snooth about taking part in a virtual wine tasting, I was intrigued. First, because I was completely unfamiliar with the winery - Murrieta's Well - itself and, second, because I can't think of any other wines that I've tried from Livermore. I always love learning more about a new-to-me area. Besides, I love an excuse to have friends over for dinner. 

At first I was hesitant to ask Jenn because it was mid-week, but with the boys out of school anyway, she said it wasn't a problem. I told her that I had the wines and would make dinner if she could bring kid-friendly drinks and popsicles for dessert. Done.

We had a few technological difficulties logging into the virtual tasting from cell phones, but eventually I connected from my kid's laptop and set it up on a stool next to us as we poured, tasted, and ate. I'll admit: it was challenging to pay attention to the online discussion, type in my comments, and enjoy the dinner all at the same time. I'll have to figure out how to manage that better next time.

In any case, the tasting consisted of five Murrieta's Well wines...


Sauvignon Blanc 2017, suggested retail price $35
The Whip 2016, suggested retail price $26
Dry Rosé 2017, suggested retail price $30
The Spur 2015, suggested retail price $35
Cabernet Sauvignon 2015, suggested retail price $58

Sauvignon Blanc 2017

Grown from descendants of the original Chateau d’Yquem cuttings that were planted in the late 19th century, this Louis Mel vineyard is part of the original parcel that was purchased when Mel moved to the Livermore Valley. Featuring gravelly soils, the vineyard is ideal for growing Sauvignon Blanc. And being fermented in neutral French oak barrels, the wine to didn't have any oak qualities to it. It was fresh with layered, balanced acidity. 


David at Cooking Chat paired it with pesto while I opted to pair the Sauvignon Blanc with marinated chevre cheese with thyme and green peppercorns. Also on the plate were green olives, sliced bread, and a golden beet spread. When we moved on to the next wine, Jake asked if he could just stay with that one. That's high praise coming from someone who normally steers clear of white wines.

The Whip 2016

Next I opened The Whip. Comprised of 33% Sauvignon Blanc, 24% Semillon, 21% Chardonnay, 12% Orange Muscat, and 10% Viognier, The Whip is a lavishly textured wine with huge aromatic appeal. Our Snooth host used the word "perkiness" to describe this wine. I concur. It was surprisingly perky.


Vino-Sphere shared a pairing of North Carolina lump crab cake with snow pea pods. Tales of the Cork shared, "Love the combo of SauvBlanc, Semillon, Chardonnay, Orange Muscat & Viognier. Fabulous floral aromatics, crisp finish—amazing depth." This was delightful and a great match for my Boquerones Asparagus Salad.

Dry Rosé 2017

After The Whip, we moved on to their Dry Rosé, a blend of 42% Grenache, 39% Counoise, 19% Mourvedre. This one was so lovely - to the eye, the nose, and the tongue. Each varietal was cold-fermented separately to preserve the flavors of the grapes, then blended. 


Wine Compass described this one as "luscious, creamy strawberries, depth, mint, dry healthy acids." Texas Wineaux posted "Dry, crisp & refreshing palate. Strawberry, White Peach, minerals. Highly Recommend!" And I was excited to see that winemaker Robbie Meyer recommended it with salmon. Whatdya know?!? I did pair it with salmon. Well...Tomato Salad with Parsley and Shallots and Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa.

A quick note: we were so enjoying our three chilled wines and eager to pour the Cabernet Sauvignon with the grilled filet mignon that we accidentally skipped The Spur. So, you'll see another post with a pairing later. Whoops.

Cabernet Sauvignon 2015

All the varieties in this wine - 87% Cabernet Sauvignon, 11% Petit Verdot, and 2% Malbec - were grown in the Sachau Vineyard located behind the historic tasting room. Winemaker Robbie Meyer described it as fruit forward with woodsy aromas. There was so much going on in this wine from chocolate to olives and, yet, I would still call it supple and subtle. 'Impressive' is a word that comes to mind. At the end of the dinner, we had polished off this bottle and the Dry Rosé.


I served the Cabernet Sauvignon with some grilled filet mignon and a roasted fennel spread from farmer Jamie at Serendipity Farms


Multiple wines, multiple pairings. So much fun. Jenn, Mike, Jake, and I chatted about the small-batch blends, the terroir-driven wines...and how soon we could get sitters and make a day-trip out of a visit to the tasting room. Soon, we hope!


Find the Sponsors...
Murrietta's Well on Facebook, on Twitter, on Instagram
Snooth on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

  1. Well done! And fast! Impressive! I agree, it is challenging. I'm used to having help from Sue and spouse and that just didn't work out this time! Plus I had problems logging in also. A friend did drop by and helped with some tasting notes, and our pairings were successful so I'm hoping to get post up.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa