Three Hundred Fifteen Million Dollars!
What was the amount that Joseph Wagner received from selling the NAME Meiomi?
This is fun, lets' try again.
The Caymus Wine Family!
What famous wine family is Joseph Wagner a part of? (Is that a dangling participle? No, I think it's a preposition)
That's sort of Wine Jeopardy! Okay, here's just a question. What would you do with three hundred and fifteen million dollars? Being happy in retirement, I know what I would do. But there are those out there that continue to work and evolve and make even more money.
Such is the case with Joe Wagner. I'm guessing he didn't want to totally leave the wine biz so he invested in a new project. The parent company called Copper Cane. Comprised of nine wineries. Nine from one, not bad!
One of those wineries is called Quilt. With its three wines, all from Napa Valley, a Cabernet, Reserve Cab and a Chardonnay. For this post, I'm focusing on the Chardonnay.
Having run into a sale of Sockeye Salmon the other day, I decided to do a nice preparation with the Salmon, lemon rice and some Brussel sprouts. I looked at a couple white wines that I had and liked the idea of a nice Chardonnay. Now, this may not be a perfect union. I did use a recipe courtesy of Alton Brown. To me, he's like America's Test Kitchen rolled into one person. Sort of science meets culinary creations. Anyway, I found this recipe for a brown sugar and lemon glaze that you layer on the Salmon and leave for 45 minutes. Then broil the fish. Yummy is all I can say. This one is staying in my recipe file box.
When choosing the wine, I hadn't tasted the Quilt Chardonnay yet. So this was a blind tasting. No, I wasn't blind and I didn't brown paper the bottle. A little pointless since I would have still had to know what wine it was. I figured that a Chardonnay couldn't be a bad choice, maybe there were better, but that's for another time.
Dinner was absolutely fabulous. I'm really getting the hang of cooking after 25 years of singledom. Next up was the wine. I could say I popped the cork, but nope, unscrewed the cap. Not a bad thing anymore. Poured the wine and settled back for an evening to enjoy.
The wine? Oh, my first thought was it brought me back to a Chardonnay that was produced shortly before they sold the Meiomi label. The Meiomi Chardonnay. Not surprising if you think that the Chardonnay would take off like the Pinot Noir did, that you might keep you using the same recipe for the next Chardonnay once you set up another label.
Aromatics were a little light. The flavor was reminiscent, as I said, of the Meiomi Chard. More melon with a slight toasty oak and sea salt background. A nice creaminess as it has undergone 100% Malolactic Fermentation. This is not one of those big rich Burgundian style Chardonnays. It comes across lighter and a whisp of fun on the palate.
For the dinner, it might have been a tad too light as it sat across from that rich Sockeye Salmon with a sweet brown sugar glaze, but I'm not going to nitpick. Let's just say that something with a lighter touch or maybe even light appetizers would do this wine proud.
Selling around $30 to $35 a bottle, this is a wine to be enjoyed. Cellaring may be possible, but just popping the cork, er, unscrewing the bottle, is the best way to go. Enjoy the wine and (here's where I get a little sarcastic) help Joe make his next Three Hundred and Fifteen Million!
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