Mother Nature has been extremely kind to Napa Valley this year - yields and up, quality is up and we can't wait to taste the fruits of our labor once the grapes are picked and in the cellar.
With harvest every year comes the traditional harvest party - once again celebrating the end of another growing year and the beginning of the winemaking process. We are hosting our annual Harvest Party the weekend of October 19th and 20th - this year, we have a special VIP experience in store for a lucky few on Friday, so be sure to check it out! Come out to the vineyard and pick some grapes, bring them into the cellar and then help destem and crush them, thereby beginning the process to excellent winemaking. We will reward your efforts with lunch and wine in the Tasting Room - it will be a great day! Limited to 12 people.
On Saturday, October 20th from 4:00 pm to 7:00 pm will be our big celebration - music, wine and food for all as we raise our glasses to another crush completed!
Tickets for both events are available on our website at www.bourassavineyards.com, so hurry and get yours today! We can't wait to CELEBRATE LIFE with you!
Since Vic created his own unique pizza oven from a barrel, he has been experimenting with building the proper fire, perfecting the dough recipe and finding the perfect toppings (not a bad way to spend time!). Pizza experts agree that the two basic things that will make your pizza a success are the pizza dough and pizza sauce and Vic has seemed to master both!
Traditionally in the Mediterranean, flour dough was baked on a large hot stone in the fireplace, creating a crisp, thin flatbread that was part of a staple diet. The cooking conveyances evolved and wood-fired ovens replaced the hot stones - the result was the same thin, light crust but with a bit of wood charring, giving it a lovely smoky flavor. In keeping with this long tradition, Vic has created a “Bourizza” dough recipe that is full proof for both a regular oven and a woodfire oven. Check out his “secret” recipe, try it and let us know what you think!
The other most important ingredient in pizza is the sauce - originally, the flatbread was loaded with local fresh ingredients: fresh tomatoes, fresh basil, and fresh mozzarella make up the traditional “Margarita” pizza. But these days we also like to enjoy a little sauce on the crisp crust, so Vic has created a wonderful Fire Roasted Tomato Pizza Sauce that can be used with any toppings - you are only limited by your imagination!
Pairing your pizza
The final step of the pizza-making process is choosing the toppings - in the winter, choose meats and hearty vegetables and pair it with a lovely Cabernet or Syrah. In warmer weather, the traditional Margarita Pizza is always a favorite and will go with almost any wine - Pinot Noir, Petite Sirah or even a lovely Chardonnay. Mix and match, taste and enjoy - it is all about “Celebrating Life!”
Beginning in July, we will be featuring barrel samples of Zinfandel and Syrah in the Tasting Room as a prelude to a new blend we are working on in the winery. Zinfandel, by nature, can be a powerful, spicy varietal that lends itself to single bottling (and we will be doing that as well - back by popular demand!) - add Syrah and the enhanced flavors of both varietals, including black fruit, violets, chocolate and spice become a wonderful taste sensation.
We encourage you to visit the Tasting Room this July and August and experience the blending for yourself - we have two great events to spotlight these wines - our Chili Cook-off in July and our Barrel to Bottle event in August. Come and mix and match your own blend - like more Zin in your glass? Add more Zin! Come and experiment - it is the best way to Celebrate Life!
The staff had an amazing experience yesterday at the Tasting Room - Laurel Pine of Mirepoix came by and did a pairing session of her foie gras with Bourassa wines. Bourassa wines will be featured with the foie gras at a private event tonight - one of the last "hurrahs" for foie gras in California. As of July 1st, foie gras can no longer be produced or sold in California. French for "fat liver", foie gras is made from the liver of a duck or goose that has been specially fattened.
Julie (owner of Cooking with Julie), Vic and Laurel
The tradition of foie gras has been traced back to ancient Greece - some say they birds at that time were fattened naturally but we will never really know how it all began. All we know is that the end product is amazing - we had several different dishes that we were pairing with the wines and our choices were amazing. Our Chardonnay was a natural choice for the salt-cured, lavender foie gras on crostini and the Syrah sang with the brioche sandwich of foie gras mousse, seared foie gras, duck bacon, spicy tomato jam and mache (picture below). As far as a culinary experience, we will all remember it as one of the best we have ever had!
Every year the Napa Valley Vintners put on an amazing event - Auction Napa Valley. This event generates needed funds for healthcare nonprofits in Napa County and we wholeheartedly support them every year!
We have donated an online auction lot that anyone can bid on (no need to travel to Napa Valley this weekend!). Our lot includes a case of Library wines, tours of the winery, lunch with Vic and a VIP barrel blending for 6 people. We will also be tasting some of Vic's favorite older vintages!
We hope you support this great cause - to place a bid, please visit: www.auctionnapavalley.org
Tasting wine is an art form - aromas, color and taste all play a factor in the enjoyment of wine. Vic Bourassa is a great proponent of using all the senses to evaluate and enjoy the wine he productes - and he educates his visitors every time he has a tasting. Check out the video link below:
Wine and golf - it is a match made in heaven! This past weekend, we had a great turn out for our annual Wildcat Golf Tournament and Fundraiser for American Canyon Middle School - the weather was perfect and the participants had a fantastic time!
We have another wine and golf event in August - Wine on the Links, at Bandon Dunes Golf Resort in Bandon, Oregon. Three of Napa Valley's premier wineries are participating in this unique event: in addition to Bourassa Vineyards, Hendry Ranch Winery and Lamborn Family Vineyards will be on hand to make sure you enjoy the hours off the golf course just as much as the time on the course!
For more information, please visit Wine on the Links - we hope you enjoy your golf and wine as much as we do!
Vic is going to start using a great new invention in the cellar - oak nfused spirals that impart barrel characteristics into the wine in a shorter amount of time!
Spiral barrel packs replicate a barrel toasting gradient using a mix of four different toast levels. The result is a balanced quality on the nose and palate comparable to the aromas and flavors found in fine barrel-aged wines.
When inserted through the barrel bung hole the pack releases fresh, new-barrel, toasted oak aroma and flavor through its patented and space-efficient spiral-cut design with virtually all aromas and flavors fully extracted in six to eight weeks rather than eight to 12 months typically needed to extract from a new oak barrel. With continued contact in wine, flavors will further integrate into the wine and more rounded tannins will form.
Vic will be using both the Bordeaux Blend and Rhone type of spiral in his wines - and will be conducting taste tests for visitors between the wines - those that have received the treatment vs. those that have not! Want to get in on the test? Just visit the Tasting Room and ask to participate - we would love to hear your feedback!
Ever lie awake at night and wonder if you can build a smoker from a wine barrel? The answer is: you can! Vic Bourassa has built an amazing smoker out of one of his older barrels, which imparts amazing oak and wine flavors to meat and vegetables. And what a conversation piece! Check out the great features in the video below:
This is the time of year in the Napa Valley where vineyard workers are busy pruning back the vines in anticipation of a new growing season. It is best to wait until the weather gets a bit warmer in late February or early March so that any new buds are not subject to freezing if the temperatures dip.
There is a art to pruning that allows the vines to grow and nurture the growth of the grapes - Vic Bourassa will be giving a lesson in pruning on March 3rd as part of the pruning process. If you are interested in learning more or joining in on the fun, please contact us email@example.com or 800 499-2366.
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