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The Wine Stream – Ep 23 – The Big Dig

The Wine Stream – The Big Dig

Episode 23 | Dec 16, 2020

This week on The Wine Stream, grab a hard hat because we are building the world’s largest, tallest, and most advanced underground gravity-flow winery. Special guests, Dr. Julio Palmaz, Project Lead Glen Ragsdale, and Lead Geotechnical Engineer Graham Wozencroft will take us through the amazing process of conceptualizing and ultimately building what many believed was impossible. Such a special episode deserves a very special wine. The 2004 vintage was the first made start to finish at the winery and after 16 perfectly aged years is tasting beautifully. We’ll be breaking into the Wine Library to taste the 2004 live and sharing an extremely limited amount of bottles exclusively for our Wine Stream viewers. So grab a glass and join us as we explore the building of a world underground.

DARK CHOCOLATE PISTACHIO BISCOTTI

DARK CHOCOLATE PISTACHIO BISCOTTI | Recipe by Florencia Palmaz from At The Table and Around the Fire

PAIRING: Palmaz Vineyards Gaston Cabernet

Biscotti is a yummy and versatile cookie: deliciously dip-able in coffee or tea for a cozy afternoon or savoured with a glass of our Gaston Cabernet Sauvignon—if you have this limited release, show-stealing wine in your cellar. If not, this twice-baked cookie is perfect to taste with our Palmaz Cabernet Sauvignon.

A note from Florencia Palmaz:
Biscotti are easy to make and extremely forgiving — perfect for my personality, as I do not have the calm, precise temperament for pastries. Thankfully, sloppy dough rolls actually make better biscotti. If you roll the dough too tightly when forming the loaf, the biscotti becomes hard. Allow the loaf to be deformed and oddly shaped. Once you cut the slices, they’ll look uniform and have an airier, crispy bite.

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION | RECIPE BY FLORENCIA PALMAZ FROM AT THE TABLE AND AROUND THE FIRE

PAIRING: PALMAZ CABERNET SAUVIGNON

This is a rich, spotlight-stealing dish worthy to grace any winter weekend dinner table—or lunch table! Served in smaller portions with a light side salad, it makes a wonderful midday meal. Keep some extra Cabernet Reduction on hand for any guest who wants to spoon more on top.

SERVES 8 TO 10

The Wine Stream – Ep 22 – Sustainable Farming Practices

The Wine Stream – Sustainable Farming Practices

Episode 22 | Nov 18, 2020

There has always been a spirit of collaboration between food and wine. One complements the other, one feeds the other—if both are made with excellence, they lift each other up. The same can be said for the people that make food and wine. We are a hardy bunch of innovators, creators, and tastemakers. When like-minded farmers get together, we complement each other, we lift each other up…and, of course, we feed each other.

The Ultimate Steak Night

The Ultimate Steak Night

Recipe by Chef Jamie Simpson | Culinary Vegetable Institute | Featuring GVR Wagyu & Palmaz Vineyards

With The Chef’s Table, we’ve conspired to make the ultimate “Steak Night”. The Culinary Vegetable Institute’s Chef Jamie Simpson cooked with a variety of our wines and Brasas At The Table’s NY Strip Steak, which he sous vide and seared to perfection with herb butter and chopped flowers. Of course, beautiful vegetable dishes were on the table—you’ll find recipes for Chef Jamie’s Steak Night Whole Roasted Cauliflower with Gruyere and Old School Creamed Spinach below, along with his Strip Steak recipe.

Namastir Podcast – The World’s Most Technologically Advanced Winery

Namastir Podcast – Palmaz Vineyards: The World’s Most Technologically Advanced Winery

Nov 13, 2020 | Blair Lewis | Link to Podcast

Christian Palmaz sits down with Blair to discuss being the son of a great inventor and his family’s pursuit of achieving perfection with their Napa Valley wines.  Do you need further convincing?

The Palmaz family built a friggin 20+ story winery inside a mountain.

Recipes from Napa: Carbonada Stew

Winter is here and we have settled into a cozy cycle of drizzle, and fog in Napa. I cherish quiet winter evenings with the fireplace going and the family tucked indoors for the evening. On these nights I like to prepare comfort foods: stews, chilis, and roasts. One stew that is a favorite in our house is the Argentine Classic Carbonada. Traditionally in the winter, it is served inside a pumpkin and is the perfect dish to use any left over fall pumpkins.  In my opinion the perfect stew meat is the naturally tender and richness of our Grass Fed Wagyu from our sister property Genesee Valley Ranch.

The Wine Stream – Ep 21 – Resilient Napa

The Wine Stream – Resilient Napa

Episode 21 | Oct 21, 2020

This month on the Wine Stream, we tackle the subject of wildfires head on with special guest recently retired Napa County CalFire Chief Barry Biermann. In recent years Napa has seen record breaking wildfire activity. Will these incredibly destructive events continue to destroy property and define vintages? Join us as we discuss changes in both current and planned policy designed to safeguard Napa’s future.

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Excerpted from At the Table and Around the Fire | Pairing: Brasas Cabernet | By Florencia Palmaz

The Asador—the grillmaster of Argentine barbecues—is a near mythical character who holds court over a traditional asado. The GVR Wagyu Tomahawk is a prehistorically-sized cut. The combination of the two means any guest invited to an asado featuring a Tomahawk and a dedicated Asador is in for a legendary night.
This recipe describes the steps to properly grill a Tomahawk and make a traditional Argentine salsa, Chimichurri. It also gives you some tips on how to be a true Asador. Grab your Tomahawks and prepare for a feast!

Amalia’s Empanadas

Amalia’s Empanadas 

Excerpted from At the Table and Around the Fire | By Florencia Palmaz

Argentinians endlessly debate which style of empanada is better and there are quite a few. There’s the Tucuman, which has a juicy filling; the Salteña, which is baked; and the Criolla, fried.  Amalia Palmaz’s recipe for empanadas (the style we cook at the winery) are a spinoff of the Salteña style. While we fill them with a variety of different fillings, the recipe we have here is for our GVR Wagyu Beef Empanadas—which pairs perfectly with a Palmaz Cabernet Sauvignon. Our recipe calls for pre-made empanada rounds from Goya—let’s keep it simple.