Three Napa Valley Vineyards; Abreu Vineyards, Palmaz Vineyards, and Rudd Estate; have properties and processes that are as distinctive as their wines.
This entree brings together two of our favorite foods: squab and morel mushrooms. When served together, they make a perfect pairing for big, opulent Cabernet Sauvignons. The day before, you can prep the squab breasts, braise the squab legs and make the garlic and morel cream. Then, when guests arrive, you need only to concentrate on the risotto and the squab breasts.
Family-run ranch raises grass-fed wagyu in the High Sierra: In the lush Genesee Valley at 3,500 feet elevation, black-horned cows graze in chest-high grass, with the granite peaks of the Sierra Nevada looming behind them. Surrounded by the Plumas National Forest, roughly 30 miles southeast of Lake Almanor, the historic Genesee Valley Ranch is a family-run operation with roots dating back to California’s Gold Rush. Today, the Palmaz family — known for its eponymous winery in Napa Valley — is taking the same fusion of tradition and technology used to create their estate cabernet to raise, harvest, and sell their grass-fed wagyu beef.
“Let’s make beef worthy of our wine,” says Florencia Palmaz, co-founder and partner of Palmaz Vineyards, about her family’s mission of revitalizing Genesee Valley Ranch. “Let’s take the same model of what we call estate growing in the wine industry — our wine doesn’t leave the property, not for a minute, until it’s fully finished and ready for consumers — and take on that task in the beef world. We call it ‘estate beef.’”
Lisa speaks with Christian Palmaz about using data to make the perfect glass of wine, conserve water, and free up winemaker’s time to make art!
Our Seasonal Florencia Muscat Spritzer is one of our current pairings for our Terrace Tastings at the winery. Bright and citrusy, grounded by rosemary, this is the ultimate refresher! You will quickly find it to be your new summer staple. Take fresh, seasonal ingredients and uplift them with our versatile Florencia Muscat and you have a very impressive cocktail on your hands.
Literally translating to “Japanese cow,” wagyu beef derived from native Asian cattle is a treat for discerning carnivores thanks to its exquisite texture and flavor.
Napa Valley is known for idyllic conditions. It will forever be associated with rolling terrain, mild year-round temperatures and a home-grown wine and artisanal food scene with an international reputation.
Our Brasas members only receive the best possible ingredients: meticulously crafted Napa Valley wine from Palmaz Vineyards and 100% grass-fed Wagyu beef from Genesee Valley Ranch.
Set into the foot of the Sierra Nevada mountain range, Genesee Valley Ranch is comprised of lush pastures and pristine grassland. It’s a bucolic image from a distance, but downright gorgeous up close.
Puchero is a delicious stew—one of our family-favorite Argentine comfort dishes. The Spanish word, Puchero technically means “earthenware pot”, though the word really illustrates whatever stewpot or vessel you end up cooking your Puchero in. It’s one of those dishes that has a wonderful amalgamation of flavors, starting with a rich base of wagyu brisket, tira de asado, chorizo, and morcilla. We serve it whole, like a pot roast, with veggies and broth on the side. We recommend pairing this flavorful meal with a flavorful, bold wine like our 2018 Brasas Cabernet.
