B Cellars A Wine & Food Pairing
When I discovered that B Cellars keeps beehives on their property I knew visiting this vineyard would be highly anticipated, not only to see the hives, but I’d arranged a food and wine pairing…my favorite way to go wine tasting! My childhood friend The Wine Wrangling Woman, and I were scheduled for a mid-morning visit at the winery in Oakville. We shared coffee and croissants in our cute condo rental at the Silverado resort before loading our bags and heading to B Cellars. Today would be our final wine tasting, as Vickie was headed back to Texas and I was headed to Southern Cali for a wedding.
The morning started out as many do in the Napa Valley, with cool temperatures and skies muddled with fog, only to give way to clear, sunny skies for the remainder of the day. Upon entering the B Cellars compound we were met with a view of the caves, lush green lawns and of course, grape vines! Even a gardener decked out in denim overalls is planting a few flowers for a touch of color. Or so we thought! Turns out there are several sculptures, strategically placed about the grounds by artist Seward Johnson, all causing us to do double takes as they are so lifelike.
We made our way to the hospitality desk where we were offered refreshing, citrus flavored waters and a seat on the patio. A majestic view of the Vaca Mountains can be seen from many sites on the property and alongside the patio is a well manicured croquet court, complete with a young man lounging on the emerald green grass, taking in all there is to see. Oh – wait that is another sculpture!
Shortly we were summoned into the tasting room and offered an enticing glass of B Cellars 2013 Blend 23, a lively varietal blend, consisting of 39% Chardonnay, 55% Sauvignon Blanc, 6% Viognier. Offering an outstanding balance of acidity and body, aromas of stone and tropical fruits, give way to honeysuckle and orange blossom…YUM! Blend 23 was paired with Salmon Tartare, enhanced with garden strawberries, lemon cucumber and pickled pepper. We were certainly off to a good start. But where are the bees?
While enjoying our Blend 23 we began our tour of the grounds and wine caves. First to the amazing gardens behind the tasting room where I found the forager bees, busily pollinating and taking nectar from melons, tomatoes, berries, pumpkins, flowers and herbs, all of which make their way to the B Cellars kitchen. The hives were visible at the top of a slope of grapevines., beyond the chicken coop, where colorful and friendly chickens announced their presence.
We were guided past some “just off the truck” French Oak Barrels which were being unloaded and readied for the 2016 harvest. On to the gorgeous wine caves. I’ve visited quite a few wine caves but I admit this is the most impressive and beautiful of all.
A 15,000 square foot plus cave not only houses barrels of wine but several tastefully decorated private tasting rooms. A natural, wet rock wall provides an authentic backdrop to the rows of barrels.
We made our way back to the tasting room where we were seated at a private table next to the working kitchen. I could not have been happier. From here I was able to converse with chef Derick Kuntz, Chef de Cuisine at B Cellars.
As we took our seats we were treated to a taste of 2013 Maldonado Chardonnay, part of the signature series from grapes grown in Jameson Canyon, a single vineyard designate, a bit of a departure for B Cellars, known for their blends. Bursting with notes of citrus, key limen pie, green apple, and a subtle spiciness and toasted coconut, crisp on the palate and the perfect accompaniment to house made Rosemary Crackers, Peach Puree, Purple Haze Goat Cheese and Lavender Honey.
After raving over the fragrant, crunchy crackers and relishing the sweet honey and tangy goat cheese we were ready for our final food and wine pairing of the day. We would finish with three reds, a 2012 Blend 24, 2012 Blend 25 and lastly a 2013 Star Cabernet Sauvignon. A selection of three tasty bites were presented along with the wines. Blend 24, a bold creative mix of Cabernet Sauvignon, Sangiovese, and Petite Sirah. Aromatic, rich and layered with dark fruits, finding it’s inspiration from the classic Chianti. Served along side was a Pork Sausage, Plum Panzanella Salad, Pole Beans, Fennel and Blueberries.
The 2012 Blend 25, a dry, complex wine emboldened by 63% Cabernet Sauvignon blended with 37% Syrah, full of blueberry, cassis and black currant, finishing with tobacco and leather, leaving one with a touch of spice. The Crispy Duck Confit, Medjool Date, Point Reyes Blue Cheese topped with Toasted Pistacios may have been my favorite food pairing of the day.
And last a Beef Slider, smothered in Smoked Goat Cheddar Cheese, Grilled Onions and Roasted Garlic Aioli, sandwiched between a fresh baked bun begged to be eaten. Served alongside the 2013 Star Cabernet Sauvignon, a dense purple in color with deep floral and black fruits, sweet tannin and a touch of forest and earth, which will age with grace.
We savored each bite and sip as we chatted with “Chef Derick”. Choosing which wines to ship back to N.C. wasn’t too hard – as wine tasting is completely subjective. Whites are always my favorite but with fall around the corner I begin to turn to reds. There’s something about sipping on a jewel colored, rich and bold glass of cabernet sauvignon in front of a roaring fire, I can’t resist. I treated myself to the Blend 23 and the Star Cabernet.
After we’d decided on our purchases we took a stroll out to the beehives. Two healthy hives were abuzz with activity. The abundant yield in the gardens is certainly a plus for the bees at B Cellars. Taking in the view one last time from atop the hill where the bees reside we bid adieu to Napa Valley, until next time.
In case you’re curious – the letter ‘b’ and the degree symbol º on the labels of B Cellars delicious wines refer to BRIX, a wine term which defines the optimal sugar/alcohol content in grape juice that indicates the potential for greatness. Funny isn’t it? How wine really is exactly that – grape juice!
B Cellars offers a variety of wine tasting and food pairings. Please contact theme in advance to make a reservation.. I assure you it is time well spent!
photos of B Cellars cave courtesy of B Cellars
