We had one chef comment that our Alexander Valley Cabernet was a beautiful compliment to the steaks, which interacts more like a sauce, while our Chardonnay was a refreshing palate cleanser between bites. He compared it to eating sushi and refreshing between bites with pickled ginger.
“We were excited to be approached at the next day’s Wine Spectator Grand Trade Tasting by people asking if we were the Chardonnay that went great with steak,” said Director of Sales Greg Moore. “When we confessed, they said people were talking about what a great experience it was.” We’re still grinning.
Below we share a photo gallery of the night with pics from us and WorldRedEye.com.
Talk to northern Italians, they’ve been drinking white wine with steak for centuries. The tradition: finish your steak with a squeeze of lemon and a sprinkle of sea salt. Just like a sip of Prescription Chardonnay, the acidity of the lemon nicely contrasts the fat in steak and helps break down the collagen, giving the meat a balanced flavor profile and a succulent bite. The sprinkle of sea salt intensifies aromas, balances other flavors, makes the meat taste juicier, and increases tenderness while making your wine taste softer and more luscious.
The Steak & Whiskey event is part of the Miami Design District Event Series. This walk-around event will sizzle when more than 20 of the country’s greatest chefs come together to dish out their highest quality steak bites, paired perfectly with whiskey cocktails from the Southern Glazer’s Wine & Spirits portfolio…and Prescription Vineyards Chardonnay! The event takes place at the iconic Jungle Plaza and celebrates the Design District’s innovative fashion, architecture, design, and world-class dining.
PRESCRIPTION STEAK & CHARDONNAY RECIPE BY GINA GARBERO
1 TBSP – SOY SAUCE 1 TBSP – LEMON JUICE 1 TBSP – OLIVE OIL 1 TBSP – WORCESTER OR GRAVY MASTER 1 TBSP – ITALIAN SEASONING
A PINCH OF SALT & 1 TSP PEPPER 2 TO 4 PRESSED GARLIC CLOVES
Marinate your steak for 1.5 hours in the refrigerator then 30 minutes at room temp.
Heat a cast-iron skillet with olive oil, on medium heat sear the steak on all sides. Cook to an internal temp if 145°
Serve with a squeeze from a fresh lemon wedge or preserved lemon wedge and a high-end finishing sea salt sprinkle.
Pair with the 2019 Prescription Vineyard Chardonnay
The sides photographed are a traditional mash potato and an air fryer broccoli with salt, pepper and olive oil.
Steak & Whiskey Takes Place at the Miami Design District’s Famed Jungle Plaza
EP #65: ‘Freestyle Fridays’ – Interviewing Joel Quigley of Prescription Vineyards
While on our Lloyd Cellars and Prescription Vineyards ‘We Love Texas Tour‘ this past November, our Director of Marketing Communications Joel Quigley had an opportunity to sit down with Mark Fusco, CS, CSW of Wine World TV. We were in the Alamo City for Prescription’s ‘Art of the Sip’ signature event at Blue Star Contemporary Arts Gallery in partnership with San Antonio Current. Mark explored some of Joel’s 30-year history in the wine business before turning to the task at hand, tasting Prescription Vineyards wines. This episode is what Mark calls ‘Freestyle Fridays,’ and they certainly went freestyle discussing their mutual appreciation of wine, food, and music!
American FineWine Competition – All Americas judging took place May 30th, 2021, in South Florida
More than 160 wines were evaluated and judged by a 12-member judging panel of wine industry educators, distributors, retailers, journalists, and sommeliers. It encompasses all the Americas – from Canada to Argentina. Medals are awarded – bronze, silver, gold, double gold, Best of Class, and Best of Show. The competition consisted of a two-day, blind-tasting where judges representing all aspects of the wine industry evaluated the wines and award medals accordingly.
Prescription Vineyards – 2018 Chardonnay, Clarksburg ($20) Aromas of baked apple and tapioca are mind reeling. Rich and mouthwatering across the palate, notes of guava, creamed corn, cookie dough and lemon blossom have an ecstatic side effect. This 100% stainless-steel fermented white goes through 95 percent ML, with some oak treatment. Sourced from a single grower and crafted by winemaker Robert Lloyd, it’s a definite cure for the common Chardonnay. ~ Meridith May, Publisher
Cafe Citti has been a fixture in Sonoma Valley’s town of Kenwood for more than 30-years. Both locals and visitors to wine country have flocked to the restaurant for its casual roadside setting and excellent Italian food served up by owners Luca and Linda Citti. It was also the perfect pit-stop to nosh when traveling between the Napa Valley and Sonoma County wine regions.
Their homemade pasta, rotisserie chicken, and salads have always been great grab-n-go dishes to bring home to a hungry family. That said, a side of Cafe Citti’s deep-fried polenta sticks dipped in their superb marinara and pesto sauces are what feed uncontrollable, visceral human cravings. And then there are the rustic pizzas that give Italian pies their good name.
Here is the announcement from the owners of Cafe Citti:
“It is with a heavy heart that after 30 years of business in Kenwood, we announce that Cafe Citti will be relocating. Our landlords have made the decision to address the stability of the building and will be making renovations that will take several months. Due to the new restrictions placed upon us during this time of Covid, the annual PSPS shut-offs, and most recently the Glass fire, we will be leaving the dining portion of our business behind and we will concentrate our focus on continuing with our take-out business at a new location in Santa Rosa….”
Due to reopen this spring at its new location in Santa Rosa, next door to Hank’s Creekside (excellent breakfast!), Cafe Citti is sure to become an even bigger hit with hungry locals looking for Slow Food Fast! We recommend pairing our Clarksburg Chardonnay with the deep-fried polenta sticks and rotisserie chicken or teaming up our Alexander Valley Cabernet Sauvignon with a hand-tossed pizza of your choice. Note: never forget to order extra marinara and pesto sauce, or…
We felt compelled to call out Cafe Citti’s extensive offering of mouth-watering sauces!
The North Coast of the Bay Area is Oyster Country, with Many Roadside Stops to Pick Up Some ‘Slow Food Fast’
The oyster is a roadside delicacy in Northern California’s Marin and Sonoma Counties. Take a drive along the Pt. Reyes National Seashore and Tomales Bay, and the selection of bivalve pit stops are many. Sure, you can use your navigation to find your way, or go old school and look for the long grills sending up smoke signals over picnic benches dotting the shoreline.
We chose oysters as our next feature for our ‘Slow Food Fast’ series because many don’t know that it takes two to three years to grow oysters for market. Along with the task of raising and breeding multiples varieties of oysters, these oyster farmers, and chefs, have a passion for making their secret house cocktail and barbecue sauces and mignonettes.
Locally, we can take a leisurely Sunday drive out to the Bodega Bay Oyster Company, grab a quick dozen or bag of 50 for a party, and ready to go sauces, and be back home for a late afternoon shuckin’. We make it a ritual, as we wash the oysters down with a glass of Prescription Chardonnay, to raise a toast to the aquaculturists who brave the cold waters and windswept coast.
From our family to yours, we hope you remain safe and healthy. Certainly, the holidays will be like nothing any of us have experienced before. During shelter-in-place, we’ve found ourselves cooking as a family more than ever. This is why we share a holiday gift collection that includes each of our four wines and the new cookbook, Flavorbomb by Gastronaut and Author Bob Blumer.
Blumer is also an eight-timeGuinness World Recordholder, creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. If you’re like us and not dining out like you used to, then this is the cookbook for you. It’s loaded with insider tips and recipes to achieve the widely addictive flavors served up by your favorite chefs and restaurants!