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.
We are thrilled to be celebrating our 10th anniversary this year - Vic Bourassa is kicking off the festivities with a Wine Dinner at Cuvee Restaurant in Napa on Saturday, January 21st. We will be featuring delectable dishes paired with our library Cabernet Sauvignon, Bordeaux Blends and the prized Solera Port - seating is limited, so call us today for reservations!
We will be continuing the celebration throughout the year, so be sure to check back often for our new releases and updated event schedule. Thank you all for making us a favorite when you visit Napa Valley - and here is to another 10 years!
Easter is a wonderful time of the year as we celebrate Spring and a time for families and friends to come together around the dinner table. The supermarkets are stocked with delicious whole legs of lamb and big fresh hams crying out to make an appearance on your table. Easter is a holiday similar to Thanksgiving and Christmas where so many of us gather to break bread, but let's not forget to consider what wines should be poured to please your guests!
So the best Easter wine tip we can offer is to make sure you don't pour anything too shy or subtle with those big roasts. Lamb needs a big red like our Napa Valley Cabernet Sauvignon, and with a juicy fresh ham we suggest our wonderfully well received 2009 Rutherford Chardonnay.
The reason we think our Cabernet Sauvignon goes so well with lamb is because of its vivid, mouth-filling fruit flavors. Our 2006 Cabernet Sauvignon has concentrated raspberry and vanilla flavor that linger on your palate as you sip the wine. It's certainly an equal to the bold, simple flavors of roast lamb and won't overpower the taste of the meat.
In the same way our 2009 Rutherford Chardonnay is clean and crisp with tremendous balance. It has subtle flavors of white peach and green apple, which layer the palate while its finish is soft yet lengthy and offers hints of butterscotch. Just like the Cab' and the lamb pairing, this Chardonnay offers balance and harmony to your fresh ham and its seasonings.
You can buy a bottle or case of our 2006 Cabernet Sauvignon and 2009 Rutherford Chardonnay in our wine store today by clicking here.
Whatever wine you choose for your Easter celebration we hope you enjoy this special time for friends and families to come together.
There are some things that go together perfectly and here at Bourassa Vineyards we believe wine and golf are two such things! This is why we have teamed up with the good people at Eagle Vines Golf Club, which is nestled in the foothills of the Napa Valley, to run the second annual Wildcats Golf Tournament.
This event takes place on Friday, April 29th and benefits the American Canyon Middle school (Home of the Wildcats!). The tournament is sure to be a fun day out with golf being played on an exquisite course followed by a dinner where Vic will be pouring some delicious Bourassa wines.
You can find all the details below including how to RSVP and yes, you read it right, you could also win a new 2011 Mustang courtesy of Napa Ford!
Whether you’re new to the world of wine or a seasoned sipper, wine tasting etiquette is something you need to know, but nothing to be worried about. If you follow a few simple rules even the newest of wine tasters among you can look like you know what you’re doing. Here at Bourassa we believe wine tasting should always be about enjoyment and everyone being as comfortable as possible. Whether you’re visiting our beautiful tasting room here in Napa or throwing your own party, by following these three tips you will relax and get the most out your wine tasting.
Tip 1 – Don’t hog the wine
If you are at a tasting where bottles are on the table for you and other tasters to enjoy remember not to hog the wine. If you’ve sipped something really delicious you might be tempted to go back for a second, or even third glass but you should always make sure everyone has had the opportunity to enjoy the wine. If you’re in a group tasting situation and someone doesn’t share, it gets noticed. The best tastings are when everyone shares the wines and all opinions are considered equal.
Tip 2 – Appreciate the wine you taste
Whether you taste a bottle worth $10 or $100, always respect the wine and the care and attention that has gone into making it. Giving wines of all values and varieties respect honors either the winemaker at a tasting room or the guest that brought the wine at a wine tasting party. It’s also not the most attractive sight to see someone ‘chugging’ wine, so take your time giving yourself ample opportunity to appreciate the wine’s characteristics.
Tip 3 – Spit buckets
People attending their first wine tastings are often confused by spit buckets, asking themselves how such a refined and classy activity can involve spitting wine into a bucket. In actual fact spit buckets are a completely accepted part of wine tasting etiquette at tasting rooms and private parties all over the world. You may be surprised to know that in some cellars, winemakers often spit onto the floor when they taste wines from the barrel! Of course one of the reasons spit buckets are used so much is to prevent anyone from feeling the alcoholic effects from tasting and consuming too much wine. You want to keep your senses sharp if you taste several different wines at one tasting. Some people will swallow a sip or two of their wine and then dump the rest of the glass into a bucket. Whatever your reason for using a spit bucket at a tasting do so in the knowledge that it is perfectly acceptable, just be sure to be on target!
The Chronicle reported today that for the first time the United States has passed France as the largest wine-consuming nation in the world. Our larger population and growing interest in 'wine-and-cheese' culture are cited as reasons for this historic achievement.
America's oldest wine consulting firm, Gomberg, Fredrikson & Associates, report that shipments of wine to the United States rose 2% in 2010 to 329.7 million cases compared with the French figure of 320.6 million.
So are we really drinking more wine than our friends across the pond? The short answer is no. The French are still ahead in per-capita consumption, but the domestic wine industry is growing in a large part due to younger generations being more exposed to wine via social media channels. There is also the fact that our population is 5 times that of France and wine is now becoming a part of everyday life for many more of us than in years past.
So what wines are behind this surge in American appreciation? According to the Neilsen Company Chardonnay was the best selling varietal in 2010, generating $2.3 billion in revenue. Cabernet Sauvignon came second in the consumption stakes bringing in $1.38 billion. The varietals that grew the fastest in popularity last year were 'Sideways' favorite Pinot Noir along with Riesling and Sauvignon Blanc, all of which rose more than 9%.
The days are long gone where the 'entry' to wine drinking was the consumption of white Zinfandel. Today the millennial generation are choosing more traditional varietals and going for pricier bottles. Wine is playing a part in many more occasions throughout peoples lives and these numbers clearly show it's gaining a historic prominence in American drinking habits.
(Source: SF Chronicle)
Corks have been an integral part of the wine business for decades, and while it's true that there is a real developing trend towards screw caps, I think we can all agree corks aren't going away just yet.
OK so we admit it, we like corks! They are a part of the tradition, romance and ceremony around opening a much anticipated bottle of wine. When you take your time to get the corkscrew in the cork just right, and pull it out creating that popping noise known the world over, it's truly a moment of joy.
Of course corks come with their own set of challenges (you may have heard the term 'corked' before!) when an unwanted musty smell can spoil a wine. Fortunately this is the exception rather than the rule as cork is composed of suberin, a hydrophobic substance, used because of its impermeability and elasticity. Since the mid 1990s some winemakers have switched to alternatives such as synthetic corks or screw caps but in the study "Analysis of the life cycle of Cork, Aluminum and Plastic Wine Closures," commissioned by cork manufacturer Amorim that was released in 2008, it was concluded that cork is the most environmentally responsible stopper, in a one-year life cycle analysis comparison with the plastic stoppers and aluminum screw caps.
Whether you're drinking a wine that has a natural or synthetic cork, a good quality corkscrew is absolutely essential. Maybe you've used a poor one in the past, seen how it can tear the middle out of the cork and hurt your hand. A good corkscrew will have a comfortable grip, use counter pressure against the rim of the bottle and the screw will have an open spiral with a clear line of sight up the middle, to grip as much cork as possible. No doubt you will have seen the most common of all corkscrews, the 'waiter's friend', which despite all the fancy expensive alternatives on the market is often the most reliable (hence it's name!).
A good tip when preparing to remove a wine cork is to remove the capsule. When you have invested in a good quality bottle of wine and especially if you're pouring for friends, you don't want the sight of a ragged-edge capsule where the cork has been pulled through. The simple solution here is to use the small knife on your 'waiter's friend' and cut a circle just below the ridge on the neck of the bottle and remove.
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