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It's official, Mastro Scheidt Family Cellars will be participating in the Mammoth Lakes Food and Wine Experience 2013, July 5-7 in Mammoth Lakes, California. (Get tickets for the event)
Not only are we pouring our award winning wines at the Grand Tasting, Proprietor and Winemaker David Scheidt will be a featured presenter on food and wine pairings.
David has some other business in Mammoth to take care of while he's there...peak bagging. There might be a 14'er or two on the horizon.
Over a month ago, I was up in Portland, Oregon. A couple highlights of the trip included Cana's Feast and Archery Summit.
The Archery Summit tasting was fantastic. In addition to the wines included in the picture, we tasted some library wines as well. The 2000 Red Hills Estate showed the longevity of this fabulous Oregon estate. After a full day of drinking Pinot, the Archery Summit wines really stood out as, dare I say, the best.
Another standout was Cana's Feast. I've spoken about Cana's before, specifically their Chinato. I haven't checked luggage domestically for 10 years. I checked 3 bottles back home to California. It's that good.
After spending a good half-day in Temecula talking about wine, I had to high-tail it to Santa Barbara to see a long-time friend and his family. My only sustenance? Coconut macaroons and tadalli. LA traffic is the worst, I've never regretted moving from LA. Never.
These Jennies Macaroons are actually quite good. They stay really fresh even after they've been opened for a couple months. I stash them in the car in case of hunger.
I was fortunate enough to spend a little time in the vineyard with long-time family friends and two men dedicated to the vineyard and wine business, Frank and Mike Saviez. The Saviez Family has been managing vineyards and making wine for several generations in Napa Valley and the San Joaquin Valley. I was able to hook up with them in Fresno while they harvested some Albarino, Pinot Grigio, and a hot weather clone of Pinot Noir they're working with.
The pictures below are of Frank and a scene that sums up the less glamourous side of winemaking; a small truck (that kicks up tons of dust), some brightly colored trays, a new clone to taste, clear skies and 88 degree heat at 8:30am. Of course, all just another day to Frank Saviez, the sage of the San Joaquin.
