Wine has long been a part of Kathie Lee Gifford’s life, and perhaps, now more than ever. Since becoming co-host of the über-popular 4th hour of the Today Show eight years ago, Gifford and co-host Hoda Kotb have become legendary for their on-air imbibing (“we really don’t drink all that wine!”) as they dish about celebrities, fashion, “favorite things” and pop culture. While Gifford has already achieved legendary status for her roles as TV host, actress, spokesperson, author, playwright, singer and songwriter, this always inspiring and ever creative lady has recently added “vintner” to her lengthy list of credentials.
The GIFFT wines were created through Gifford’s partnership with Scheid Family Wines of Monterey, California. The family’s eponymous winery was established in 1972 and presently consists of 4,200 acres of estate vineyards. The GIFFT name is derived from Gifford’s last name combined with her steadfast belief that friendship, love and laughter are gifts to be cherished. She freely admits, “I’m not a wine expert but I know what I like!” and her primary goal was to create a line of delicious, quality wines at an affordable price. The proof, my friends, is in the bottle! The GIFFT portfolio currently consists of a 2012 Estate Grown Chardonnay and a Merlot-dominated 2011 Red Blend which includes 10 different grape varieties. A Rosé of Pinot Noir will be released later this Spring and made its debut alongside the rest of the GIFFT wines last weekend at the 2015 Boca Bacchanal, a food and wine extravaganza which benefits the Boca Raton Historical Society.
Heidi Scheid, Kathie Lee Gifford and Bobby & Barbara Campbell
At Saturday night’s Vintner Dinner, held at the home of philanthropists Bobby and Barbara Campbell in Boca Raton, the GIFFT/Scheid wines were expertly paired with the cuisine of featured Chef Darek Tidwell of George’s at Alys Beach. Gifford was in attendance along with winery Senior Vice President, Heidi Scheid to promote her wines to lucky revelers. During her stay in Boca, I had the opportunity to speak with Gifford about the inception of her wines as well as her longtime love of Florida:
GG: Has wine always been a part of your life?
KLG: My father was part of Eisenhower’s staff so we lived in Post-WWII Paris and some of my sweetest memories growing up were of family meals in France and then later Germany. Dinner usually involved wine and my father would always say, “You don’t drink wine, you sip it!” He really savored his meals and took forever to eat but wine was a big part of the culture there.
GG: How did you end up partnering with Scheid Family Winery?
KLG: Our longtime friend Andy Cohan said to me, “You need to be in the wine business and I know the perfect partner!” And I said, “Where have you been all my life?” So we met the Scheid family and visited their wonderful boutique winery where they’ve been making phenomenal wine for over 40 years. They farm 4,200 acres and all their wines are estate grown, estate harvested and estate everything! The quality was excellent which was very important to me because I can’t sell something I don’t believe in.
GG: Did you know what type of wine you wanted to make?
KLG: I’ve always been a fan of Chardonnay, the way it was in the mid-1970’s, smooth, crisp and fresh, but I had stopped drinking it because it had gotten too heavy, too oaky and it didn’t pair well with food anymore. I had even switched to drinking Pinot Grigio so when it came to our wines, I explained to the Scheids I wanted to make a Chardonnay that was light and delicate without being sweet, as well as a red wine that was smooth, luscious and easy drinking.
GG: Were you very involved in the process of making and selecting the wines?
KLG: Yes and it’s been so much fun – we were just out for harvest in September! Initially, my friend Christine and I went out to sample the wines and [the Scheids] had 5 whites and 5 reds for us to try. She loves red wine and I love white so we agreed that she would pick her favorite red and I would pick my favorite white. As luck would have it, she loved the white I chose and I loved the red she chose which just so happened to be the Scheids’ favorites too! These wines are also bicoastal, they’re made in Monterey, California and we live in Connecticut on the Long Island sound and our favorite place to entertain is our gazebo which is pictured on the label.
GG: Are there any particular dishes you recommend to pair with your wines?
KLG: I published a book last year called “Good Gifts: One Year in the Heart of a Home,” which is a celebration of love, life, laughter, food and faith. We used our stylists from the show, Andy and Elvia, and it’s a beautiful book which features alot of our favorite family recipes and also celebrates God’s abundance. With our GIFFT Chardonnay I really love Andy’s Frutti de Mare (recipe below) or the Chilean Sea Bass with Orange Marmalade Sauce; and with our Red Blend I like Joanie’s Spaghetti or the Grilled Salmon Fillet with Sun Dried Tomato Topping.
GG: You and your family spend alot of time in Florida, what is it about our state that drew you and your family here?
KLG: When I was a spokesperson for Carnival Cruise Line twenty years ago we were spending alot of time in Miami. While we loved it, we really needed a place to get away from the paparazzi and we eventually discovered the Ocean Reef Club. It was so down to earth, family friendly and not snobby at all and we just fell in love with it. We hang out at places like Alabama Jack’s which is so laid back and they even serve the GIFFT wines now! It’s so much fun to watch people taste our wines there.
For information on or to purchase the GIFFT wines, please click here. The GIFFT Rosé will be available later this Spring and will be announced in my weekly newsletter. To sign up and stay up to date on all the latest dish, please click here.
Many thanks to the gracious Kathie Lee Gifford for taking the time to share her insights on family, friends, food and, of course, wine!
Cheers,
“Andy’s Frutti di Mare “
From “Good Gifts: One Year in the Heart of a Home”
Makes 4 servings
Ingredients
1 16 oz. box linguine
1 1/4 cup extra virgin olive oil
6 whole garlic heads, finely chopped
3 Tablespoons unsalted butter
1 8 oz. bottle of clam juice
1 cup fresh finely chopped parsley, set aside 2 Tablespoons for garnish
2 dozen medium size littleneck clams
aluminum foil
3/4 lb. rock shrimp or squid cleaned and deveined
5 lbs. Manila clams or cockles, thoroughly cleaned
4 plum tomatoes, seeded and coarsely chopped
1/2 cup white wine
salt and pepper to taste
Directions
1.) Cook linguine as directed and set aside
2.) In a large deep roasting pan (can be cooked on 2 burners of stovetop or on an outdoor grill), heat pan to medium heat and add olive oil. Heat 2-3 minutes.
3.) Add garlic, stirring frequently until aroma begins to release (careful not to burn).
4.) Add 2 Tablespoons of butter and melt, stirring frequently
5.) Add clam juice and salt and pepper to taste, incorporate, and bring to boil.
6.) Add 1/3 cup of parsley and stir
7.) Add littleneck clams into the pan over the heat and cover with foil. Cook for 3-5 minutes until clams begin to open. These will take longer than the Manila clams and shrimp. Stir them around to give equal cooking time.
8.) Add shrimp to center of pan and cook for 2-3 minutes, covered.
9.) With a slotted spoon, stir all clams and shrimp, and add remaining Manila clams. Cover and cook for another 8-10 minutes. When all clams have begun to open, add tomatoes and remaining parsley. Stir to incorporate all ingredients, cover and cook for another 2-3 minutes. Then remove from heat.
10.) In a separate sauce pan, add 2 cups of broth from clams and bring to a boil. Add remaining butter, wine, salt and pepper to taste. Reduce heat and simmer until mixture has been reduced to half. On larger platter, place linguine first and seafood over the top. Sprinkle with remaining parsley and serve immediately.
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg... Read More
The post Wines of the Week: Rutherford’s Round Pond Estate! appeared first on The Glamorous Gourmet.
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg but in 2002 they decided to produce their own estate wines. In 2007, after five years of exploration and experimentation, the family opened Round Pond to the public and while they still sell the majority of their grapes, they are committed to their portfolio of critically acclaimed, limited-production estate wines.
Today, the second generation of the family who grew up roaming the estate vineyards is at the helm, including brother and sister team Miles and Ryan MacDonnell who serve as CEO and COO respectively. In addition to their estate vineyards, Round Pond also includes biodynamic gardens and olive orchards from which artisan olive oils, red wine vinegars and citrus syrups are produced, reflecting the family’s ongoing passion for and dedication to sustainable farming.
I recently had the opportunity to attend a press lunch with Round Pond Estate Global Sales Director, Diane Cline, at La Nouvelle Maison, a newly debuted downtown Boca Raton eatery. On that scorching Summer day in July we were greeted with a refreshingly chilled, salmon-hued glass of the 2013 Round Pond Estate Rosato di Nebbiolo ($22). A mere 300 cases of this wine are produced from a scant three rows of Nebbiolo, a grape typically found in Italy’s Piedmont region. This rosy gem which received its color from a mere thirty minutes of grape skin and juice contact, offers mouth-filling flavors of strawberry, raspberry, and a hint of lavender accompanied a delightful minerality and a refreshingly dry finish – truly lovely!
The four-course tasting menu highlighted the talents of Chef Gregory who created a beautiful menu to pair with the Round Pond wines. Our first course paired the Rosato with a Colossal Crab Martini with Avocado and Yuzu Foam. The dish was beautifully executed featured glistening white chunks of chilled jumbo lump crab meat dressed with the delicate yuzu foam. This pairing served as a delicious introduction to Chef’s cuisine and the wine’s citrus notes and acidity complemented the flavors of the dish very nicely.
The 2013 Round Pond Estate Sauvignon Blanc was next and while our first bottle was noticeably “off” (hey, it happens!) the next bottle proved well worth the wait! This delightfully lemon-yellow incarnation of the Sauvignon Blanc grape had body and presence. Diane explained this wine was de-acidified naturally; 10% of the grapes were harvested when the acid levels were high; 80% were harvested when sugar, acid and pH were all “in the zone”; and the additional 10% were allowed to hang for two additional days contributing to the wine’s viscous mouthfeel. Cline explained, “this method gives three different snapshots of the vineyard,” resulting in a generous expression of this grape with notes of guava, lemon zest, peach and plenty of zip. Chef paired this wine with a duo of dishes which really showcased its range and versatility: with House Cured & Smoked Loche Duart Salmon with Salmon Roe and Dill Creme Fraiche the Sauvignon Blanc really made the dill “pop” and accentuated the lovely texture and oiliness of the salmon while cleansing the palate after each bite; with Saffron Risotto of Florida Rock Shrimp the wine’s body stood up beautifully to the savory flavors while its lemony, food-friendly acidity balanced the richness nicely.
Our first red wine of the day was the 2012 Round Pond Estate “Kith and Kin” Cabernet Sauvignon. The “Kith and Kin” wines are so named after the Old English expression for “Friends and Family” and originated in 1992 when the MacDonnell family made its very first barrel of wine from their Napa Valley vineyards intended exclusively for friends and family. These wines also sparked the family’s passion for making wine and ultimately became the inspiration for Round Pond Estate! Today, Round Pond’s “Kith and Kin” wines are intended to reflect the Napa Valley appellation and to be consumed in their youth. After a challenging 2010 and 2011, 2012 was a nearly perfect growing season and winemaker Muiris Griffin selected some of his favorite Rutherford estate lots, as well as a careful selection of grapes from neighboring appellations for this cuvee. The wine was aged in second year French oak barrels and after 15 months the result is a Cabernet Sauvignon with fragrant aromas of ripe red currant, blackberry and plum. The velvety mouthfeel is further enhanced by silky tannins which add weight but not astringency making this wine very approachable. Chef prepared a delicious Roasted “Jurgielewicz Farms” Duckling with Red Cabbage Gel, Braised Black Barley and Valencia Orange Glaze which was a home run with this wine, creating a beautiful harmony of flavor and texture.
Our final wine of the tasting was the 2011 Round Pond Estate Rutherford Cabernet Sauvignon. 2005 was the inaugural vintage of Round Pond’s estate wines which, as you might expect, are crafted from the estate’s finest lots. The goal is to create a wine which reflects its historic Rutherford “terroir” with as little intervention as possible. In the fashion of Bordeaux this Meritage blend (for definition and pronunciation of this term, please click here) is comprised of 77% Cabernet Sauvignon, 18% Petit Verdot, 3% Malbec and 2% Merlot fermented in small lots and then spends twenty months in 70% new French oak. The result? A wine with a delightfully inky purple hue and fragrant aromas of black fruit and spice which beckons from the glass. On the palate black cherry, plum, spice and a hint of chocolate are accompanied by firm tannins and a long, lingering finish. This wine was definitely built to go the distance while still maintaining excellent balance and made a wonderful accompaniment to Chef’s Herb Roasted “Miyazaki” Wagyu Flatiron Steak with Ratatouille and Red Wine Reduction, cutting through the fat of the lean meat like a vinous laser.
The wines of Round Pond Estate are currently available at The Wine Atelier. These special, limited production wines offer a great opportunity to explore California’s Rutherford region and its unique terroir.
Cheers,
Looking for a weeknight dinner that will satisfy your hunger yet is light enough to enjoy on a warm Summer night? This recipe for Grilled Cantaloupe with Prosciutto and Burrata definitely fits the bill! Ripe slices of sweet melon are wrapped in deliciously salty prosciutto and when they hit the grill – magic happens! Because this is a Fast &... Read More
The post Fast & Fabulous: Grilled Cantaloupe with Prosciutto & Burrata! appeared first on The Glamorous Gourmet.
Looking for a weeknight dinner that will satisfy your hunger yet is light enough to enjoy on a warm Summer night? This recipe for Grilled Cantaloupe with Prosciutto and Burrata definitely fits the bill! Ripe slices of sweet melon are wrapped in deliciously salty prosciutto and when they hit the grill – magic happens! Because this is a Fast & Fabulous recipe it only takes a minimum amount of time to prepare – hungry yet?
While Summer is prime time for grilling outdoors there aren’t many of us who relish the thought of waiting for food to cook over an open flame in 100 degree heat. That’s why God (or was it Williams-Sonoma?) invented the grill pan! I love mine and it certainly makes weeknight grilling a feasible prospect. The grill pan also has the advantage of being non-stick so all that glorious char wipes off easily with soap and water and only a minimum of elbow grease.
Since this recipe only calls for a few ingredients, make sure they are of good quality. For instance, when selecting your cantaloupe, make sure it is ripe and ready to go. The melon should feel heavy in your hand and when sniffed, should smell like ripe melon. For the prosciutto, Prosciutto di Parma is a wonderful choice but other types of cured meat will work too. You need to make sure the meat is cut so it can wrap around the melon slices, Serrano ham would make a nice alternative. The Burrata cheese is the pièce de résistance of this dish. Burrata, which means “buttered” in Italian, is a fresh Italian cheese made from cream and mozzarella and if you haven’t tried it yet, it is definitely worth seeking out! Nowadays it can usually be found at your local grocery store in the specialty cheese section. On the outside the cheese looks like a beautiful, glistening ball of fresh mozzarella but when you cut into it, it is filled with curds and fresh cream – sheer deliciousness! Garnish the dish with Maldon sea salt, freshly ground black pepper and a good quality olive oil and you are all set.
If you’re looking for something to sip with this Fast & Fabulous dish a rosé would be heavenly! A fruity, dry rose like the Copain Tous Ensemble Rosé ($22) from California’s Anderson Valley would be a wonderful choice. In addition to its lovely notes of red berries it also has a delightfully food-friendly acidity which will further enhance your enjoyment of this Summer-inspired dish.
Cheers,
Grilled Cantaloupe with Prosciutto & Burrata
Serves four
1 large ripe cantaloupe
1/2 lb thinly sliced prosciutto
4 balls of fresh burrata cheese
Maldon sea salt
Freshly ground black pepper
Good olive oil
Preheat an indoor grill pan or outdoor grill over med-high heat.
Slice the cantaloupe in half lengthwise and using a spoon, remove the pulp and seeds from the center of each half. Remove the rind from each half of the melon and slice it into 1/2 inch thick wedges. Wrap each slice of melon with a generous piece of prosciutto. Once the pieces are wrapped, brush the grates of the grill with olive oil and lay the slices down on the grates and cook in batches for approximately 1 minute per side or to desired doneness.
Plate the grilled melon slices with the burrata cheese. Season with Maldon salt and freshly ground black pepper the drizzle generously with the olive oil and serve!
In the world of wine, it is not uncommon for winemakers to spend the duration their careers in their country of origin. In the Old World especially, centuries of tradition and familial ties often hold sway over the need for worldly exploration. Occasionally, however, the opportunity to explore both worlds presents itself as was the case for winemaker Chris Phelps of Swanson Vineyards (pictured above) in California’s Napa Valley.
Born in Livermore, California, Phelps took an interest in two things early in life: wine and all things French. In pursuit of his passions, this bona fide Francophile studied both enology and French at UC Davis and upon graduating, made the move to France to continue his vinous studies at the University of Bordeaux. As part of his practical experience he landed a position as winemaker during the 1982 harvest, one of the most storied vintages in Bordeaux history. During this time, Phelps was mentored by two of the most well-known names in this world-renowned wine region, Christian Moueix and Jean-Claude Berrouet and his relationship with these men resulted in a winter spent living and working at Château Pétrus. After six months at the legendary estate, Moueix hired Phelps as winemaker at his new project in the Napa Valley, Dominus Estate. This position signaled Phelps’ return to California where he would incorporate his skills acquired in France with his existing knowledge to create Bordeaux-style, Meritage wines. Phelps remained at Dominus for over ten years, followed by a stint at Caymus where he crafted their renowned Special Selection Cabernet Sauvignon. It wasn’t until 2003 that he joined Swanson Vineyards which, “felt like coming home,” due to the winery’s historic focus on Merlot which he became intimately acquainted with during his time on Bordeaux’s Right Bank.
Recently I had the pleasure of having lunch with Phelps at Joseph’s Wine Bar & Cafe in downtown Delray Beach, Florida while he was in town promoting the latest releases of the Swanson wines. The bespectacled Phelps was very engaging and when asked how he would describe his winemaking style, he responded, “it’s more about what I don’t do…like use too much oak, add tannin, add acid or color, or sweetness enhancers.” He also added, “I’m not an interventionist winemaker, I channel the vineyard into the bottle and express what the vineyard is trying to do. I try to make honest wines.”
We began the tasting with the 2011 Swanson Napa Valley Pinot Grigio ($18) which was under screwcap, “perfect for a wine meant to be consumed young and fresh,” added Phelps. And it was exactly that, young, bright and fresh with aromas of Meyer lemon and peach which continued on the palate along with hints of tropical fruit and a refreshing acidity. In addition to Pinot Grigio, this wine is 9% Chardonnay giving it nice weight and roundness which thankfully sets it apart from your standard issue, vapid Pinot Grigio. Completely stainless steel fermented, this wine is a delightful Summer selection, perfect for pairing with warm weather fare such as peel-and-eat Gulf pink shrimp or raw oysters on the half shell.
Our second white wine was the 2012 Swanson Napa Valley Chardonnay ($36), which displayed aromas of green apple, citrus and an enticing minerality very reminiscent of Chablis. On the palate, flavors of lemon, apple and peach accompanied a food-friendly acidity and delightful, mouth-coating viscosity. In addition to stainless steel, this wine also spent some time in French oak (95% neutral, 5% new) which, in Phelps capable hands translates to an excellent balance between oak and fruit in the finished wine. While delightful on its own, this Chardonnay is a fabulous food wine and I found myself instantly envying a woman at the next table who had ordered the baked Brie.
Our first red wine of the tasting was making its vinous debut, the 2011 Swanson Cygnet Napa Valley Merlot ($22), a blend of 78% Merlot and 22% Cabernet Sauvignon which had spent 16 months in oak barrel (70% American, 30% French). The resulting wine had fragrant aromas of juicy black fruit and spice as well as mouth-filling flavors of blackberry jam, ripe black cherry, cassis and spice cake. The Cabernet Sauvignon adds just the right amount of structure and tannin to pull this wine back from the brink of hedonism and it will definitely appeal to fans of juicy, fruit-forward Napa Valley Merlot. Phelps certainly accomplished his goal of making, “a wine that is easily enjoyed on its own or as an accompaniment to a variety of foods.”
Next up was the 2010 Oakville Merlot ($32), a Swanson classic which is stylistically different from the Cygnet Merlot. In addition to the Merlot, this wine is also 15% Cabernet Sauvignon and 3% Petit Verdot, which was aged for 18 months in 50% French and American oak barrels (33% new). The result is a wine with a core of black fruit including blackberry and plum accompanied by notes of espresso, baking spices and firm tannins. The Oakville Merlot was well-balanced with great structure and as Phelps explained, “it was balanced when it came off the vine!” This wine will definitely benefit from a few more years of bottle age, although it was pretty delicious the day we tasted it.
We finished with the 2010 Alexis Napa Valley Cabernet Sauvignon ($69), a wine which debuted with the 1994 vintage and is named for the Swanson’s eldest daughter. While this wine was initially a Cabernet/Syrah blend, it has been reimagined as a Cabernet Sauvignon since 2005. The Bordeaux purist in Phelps thought the Syrah took away from the varietal purity of the Cabernet Sauvignon. The 2010 Alexis is 90% Cabernet Sauvignon and 10% Merlot aged for 21 months in 100% French oak barrels (60% new). This well-made wine serves up a complex array of black fruit, spice, cassis and espresso which envelops your palate, coating it with a lovely balance of fruit and tannin which delightfully lingers after each sip. While delicious now, this wine will also age with grace for the next 10-15 year and is perfect for pairing with roasted or grilled meats such as lamb chops with rosemary or filet mignon.
All the Swanson wines in this post are available at The Wine Atelier (click here for more information) and in addition to tasting their delightful wines, I’ve also had the pleasure of visiting Swanson Vineyards in the Napa Valley. The beautiful Swanson tasting salon, decorated in the style of an 18th century French parlor, definitely warrants a visit next time you’re in town. Who knows, you might even see the elegant Elizabeth Swanson in the courtyard tending to her garden while the ever-dapper Clarke is looking after the winery. If you feel like indulging in a real treat, book a private, curated tasting which pairs the Swanson wines with caviar, cheese and chocolates from around the world!
Cheers,
This week’s Wine Word of the Week is Terroir and was suggested by Leah Yablong of West Palm Beach, FL. Thanks for the suggestion, Leah!
“Terroir” is a French term which, loosely translated, means “a sense of place.” It is used to refer to products such as cheese, meat, coffee and wine that reflect or represent qualities unique to a specific geographic location. With respect to wine, terroir refers to the intersection of grape variety, soil type, climate and winemaking technique which come together to create a wine that, theoretically, cannot be produced anywhere else in the world. The art of blind tasting is based on the concept that wines look, taste and smell a certain way depending on where they are produced. So, if a wine is said to express terroir, the wine is believed to represent where it comes from and is considered a “wine of place.”
It is important to note the concept of terroir has special significance in Old World wine regions (i.e. France, Italy, Germany) where wine has been produced since approximately the fourth century. Winemakers in these storied regions have been tasked with upholding and preserving the vinous traditions of their ancestors by relying on their wisdom, keen observations and tried and true techniques which have been passed down from generation to generation. New World wine regions (i.e. the United States, South America, Australia), on the other hand, have only been making wine since approximately the sixteenth century, often using vine cuttings and winemaking techniques from the Old World. By simple virtue of time, New World wine regions don’t yet have the experience with their geography that Old World regions do. Today, the evolution of terroir in the New World continues to be an exciting and dynamic process.
Thanks again for your suggestion, Leah, and I hope that helps! If you (yes, YOU) would like to suggest a word for our Wine Word of the Week segment, please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember – you have to play to win so make your suggestion now!
Cheers,
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