Dan Tudor of Tudor Wines & RADOG Wines

What a spectacular interview with winemaker Dan Tudor of Tudor Wines and RADOG Wines.  An entrepreneur at heart, Dan realized early on that he wouldn’t be a good employee and would more than likely never be able to work for anyone other than himself.  Dan stumbled into the telecommunications sector by accident and was briefly distracted from his passion long enough to launch several successful ventures and create one of the first phone cards in the world. It was then that he realized that he wasn’t passionate about telecommunications and wanted to get back to his destiny…making wine.

The Tudor family has been growing grapes and lavender-and making wine on the Island of Hvar in Croatia-for over 600 years. The Tudors began growing grapes in California early in the 1900’s and continue to operate one of the largest table grape vineyards in the country.

Listen to Dan share his fabulous journey, story, life and his passion for the perfect Pinot Noir with me.

Purchase RADOG & TUDOR Wines at TheWineWenchShoppe.com

2007 Ici La-Bas “Les Reveles” Pinot Noir

Fantastic Pinot Noir by wine rock star Jim Clendenen! One of my favorites. PURCHASE Ici La-Bas HERE

Anderson Valley is located in the coastal mountains of California in Mendocino County. This area was pioneered by Louis Roderer; he was looking for a grape growing region which had cold winter and a short mild growing season similar to Champagne. The Elke Vineyard is on the warmer southern end of the Anderson Valley, close to Boonville. The vineyard was planted more than twenty years ago, and is mainly selections of Pinot Noir of historical importance. Ici/La-Bas has been sourcing fruit from Tom and Mary Elke’s vineyard near Boonville since 1997.

Winemaking: The grapes arrived at winery in perfect condition and very cold. This allowed for a 4 day “cold soak” to extract the water-soluble fruit driven components from the must. During the 14 day fermentation the must was punched down twice a day. After completion of fermentation the wine was pressed, lightly settled and barreled down into 75% new Francois Freres barrels. The wine was kept in these barrels until March of 2009. The flavor foundation of the superb, expensive French barrels is one of the most important components of the ICI/LA-BAS wine style.

Wine-Rich, leesy aromas of strawberries and cream are the first impressions. The hallmarks of the Elke Pinot are its fine persistent finish and concentrated texture. First impressions are followed by a cascade of evolving flavors and perceptions.

Drinkability: Short term drinkers will find the wine fresh and intense and could be a great match for wild salmon. Longer term cellaring will reveal secondary aromas of herbs and hints of harder spice.

Pulled Chicken Sliders with Pepper Jack, Cilantro & Green Onion

Menu: Memorial Day left overs – Pulled Chicken Sliders with Pepper Jack, Cilantro & Green Onion

Wine: Pinot Noir

I don’t know about you, but when I cook – whether it be for two or twenty – I always make way more than necessary. Yesterday was no exception.

I have to admit, my Memorial Day was a little melancholy at the onset. A lot has changed in my life socially over the past couple of years and I found myself; on the unofficial kick-off to summer, devoid of invitations to picnics, beach outings or bonfires. Looking to my immediate clan of the husband and teenage boys left me, well, with the husband. The boys have girlfriends and had girlfriend-things to do.

We’d slept through the town’s annual parade, (That, according to Twin B and his girl, was pathetic anyhow – insert snicker here!) which is a time honored tradition and I hadn’t even set the American flag out that I’d inherited from my Mom & Dad. Lackluster is a word I’d turn to under these circumstances.

The hubby and I tried to salvage the day by going for a hike at one of our favorite spots, but this only served as a reminder that I wasn’t spending my Memorial Day the way I fondly remember it: full of fun, family, friends and FOOD. I was a little moody over that and hence wisely chose to take a time out to wash and detail my car in solitude while I worked it all out. (With a bottle of wine and a new CD as my partners in crime!)

No sooner was I finishing up the cars interior when I heard a car door shut, and there was Twin A and his girl. Soon thereafter, Twin B – who had snuck past me into the house while I was belting out the tunes in oblivion – emerged to say that his girlfriend would be coming over shortly. The husband called; inquiring as to when his exile to his parent’s house would be over, and was met with a cheery disposition from me, “Oh Melancholy One”. I would get to socialize, cook & feed after all!

I pulled out all of the stops. Burgers, dogs, BBQ chicken, filet steaks and endless salads . . . Did you do the math? There were six of us. You could have dropped by unexpectedly and I’d have had plenty – with room to spare.

It was a good time. Bellies were full, laughter was abundant and I ceased to have the urge to cry or strangle someone. Win-win, if I do say so myself! Dear Hubby was wrapping leftover for eons. One item in particular was in abundance. Barbecued chicken.

Enter The Wine Wench assignment for the week. I usually splurge and choose a cuisine and wine to accompany it. This time; however, I was broke. What’s that saying about two pennies to rub together? Yeah, that was me. It was time to get creative and resourceful! Hence, this week’s offering of Pulled Chicken Sliders with Pepper Jack, Cilantro and Green Onion served with the bottle of wine that didn’t make it to the table in the form of a write up for last week, a nice Pinot Noir. Lackluster this was not, and I encourage you to look at your leftovers in a whole other light going forward!

In my dismay over not having what I’m accustomed to, I overlooked getting back to the basics. The impromptu festivities with my husband, kids and their girlfriends was more than enough to scratch the “fanfare” itch. What was left over in my refrigerator and pantry was as inspiring as an entire supermarket and an endless supply of cash.

Here’s how I made the magic happen:
-Leftover BBQ chicken, shredded
-Additional BBQ sauce (It’s behind something in your fridge, of that I’m convinced)
-Soft rolls (IDK, have any leftover hamburger buns? Perfect!)
-Pepper jack cheese, finely shredded (Sub any easily melted cheese. You know you have some!)
-Cilantro leaves (It’s optional, but worth it – IF it doesn’t require you making a trip to the GS [Grocery Store])
-Green onion, finely chopped (Whites and greens! Use it up! OR, any onion-type deal will do)

Shred chicken and place in pan with BBQ sauce. Simmer “slow & low-like” for as long as you can stand it.
Brush tops of rolls w/ butter and warm or toast on low. Heap mounds of pulled chicken on to said buttered rolls. Top with finely shredded pepper jack, cilantro leaves and green onion. Serve w/ favorite side (in this case: Sweet & Spicy Jalapeno Kettle Cooked Chips).

Look out the window at your American flag waving in the breeze, raise your glass of Pinot Noir, and feel really, really good. Repeat as necessary.

Happy “un-official kick off to summer”, all! Remember, one dish and one bottle at a time. If they’re making a repeat appearance, be sure to make ‘em shine in a different light!

Cheers!
~ Jennifer
Occasions by Jennifer

Au Bon Climat 2008 Pinot Noir

One of my favorites and in my own personal collection of ready to drink wines. When I tasted this wine, the bottle had been opened for about 2 hours. This is an amazing wine for the price. With so many Pinots shooting up in price this is still a perfect by-the-glass wine. Drink this with any grilled meat; the smoky flavors really bring out the best in this wine. The structure of this wine will hold together for many years, it is drinking well right now and will improve and evolve for another 3 or 4 years.

A blend of Premiere Coastal Grapes: Los Alamos, Rancho Vinedo, Garey, Bien Nacido and Le Bon Climat vineyards. This cuvee really reflects the 2008 vintage with balanced fruit flavors, structure, and surprising richness. Like all ABC Pinots in all price ranges there is sophistication to this wine.

This pinot is fermented in open top tanks which are punched down by hand twice a day until dry. (About two weeks). The wine was pressed and put into barrel with plenty of lees to give the wine complexity and depth. The wine was racked and fined with egg whites in April and bottled in July.  PURCHASE HERE