Rutherford Rocks The River

Our August 28th Night at the River event at Piero's Acqua Pazza is nearly sold-out already, which is great news for our charity, S.O.S. (Soldiers' Organized Services), Piero's and B Cellars, our featured winery.

Napa's B Cellars wines are known for combining different grape varieties to create their signature blends. Winemakers compose B Cellars' varietal wines with juice from vineyards around the Napa Valley Appellation. You'll find them tastefully balanced and intriguing palate-pleasers.

Among the Killer Bs we're slated to sip is the 2006 George III Cabernet. This limited-production Cab is sourced from a Rutherford Bench vineyard plot originally planted by George de Latour III, founder of Beaulieu Vineyards (BV), in 1933.

The low-elevation Rutherford AVA is characterized by gravelly and loamy earth where grapes grow in alluvial soils between Napa's two main mountain ranges. Intense summer sunlight allows steady ripening of the fruit followed by brisk cool-downs as temperatures begin falling soon after sunset. This distinctive terroir has made the Rutherford site known throughout the world as Cab Central.

None other than André Tchelistcheff, one of the fathers of California wine, recognized the beauty and power of the region to make great Cabernet, which he nicknamed Rutherford Dust. We can't wait to start rolling in it.

Also on deck on the 28th are two blends. The 2007 Blend 23 of Chardonnay, Sauvignon Blanc and Viognier is artful, complex and refreshing. We think you'll enjoy its luscious mouthfeel and unique flavor profile of white peaches, mineral and fresh citrus.

Go pazza with your first sip of 2005 Blend 24 as you smell and taste Italy in your glass. This Super Tuscan blend of Cabernet Sauvignon, Merlot, Sangiovese and a smidge of Petite Sirah wowed us a few months back at the Friends of James Beard Benefit dinner at Spencer's.

Finally, you'll be juiced by B Cellars 2006 Petite Sirah. We're expecting a big-on mouthful of dark fruit, perhaps with hints of mocha or mint. Piero's is serving it with their flourless triple chocolate cake, which means the wine should deliver broad-shouldered heft to sail from glass to fork and back.

Topping it all off, B Cellars has special offers in store for us, along with our usual WinewomenPSP festivities. Grab one of the few remaining reservations today by calling Kathleen at 760.799.7076 or you'll be eating, rather than tasting, Rutherford Dust.

Friends of James Beard Dinner

Magic and challenge are key ingredients that elevate wine dinners beyond merely good food and drink. Last night's Friends of James Beard Dinner at Spencer's Restaurant had plenty of magic to go around. Mother Nature provided a majestic natural setting up against the mountain and perfect weather. A talented team led by owner Harold Matzner and Executive Chef Eric Wadlund dished out a stellar event, down to impeccable stemware and service.

As a second ingredient, challenge can be dicey. Chefs and sommeliers want to create something innovative and provocative, beyond the fine dining mold. But how far can they go without losing diners waylaid by unfamiliar flavors, textures or combinations?

Our table of hospitality and food and beverage professionals were swayed by the setting and each of the savory courses. With five talented chefs at the helm, each course brought surprise and intrigue, followed by delight and satisfaction. This tough crowd was moved by one or another component of each course, whether it was the added delicacy of chanterelles in Chef Mitchum's sea scallop dish or Vidalia's Jeffrey Buben's espelette pepper coulis and arugula pesto with Shenandoah lamb loin. Another couple savored Andrew Copley's choice of braised hearts of palm with Hawaiian onaga while Eric's braised rib cap shuttered a few eyes in culinary heaven. Spencer's pastry chef Michael Weeks won all of us over with his inventive chocolate-crowned creme brulee - and taught a few that sable is not just fur.

On par with the cuisine were B Cellars wine pairings by guest sommelier George Riffle, who learned a thing or two about great food and wine at New York's Picholine. Our crowd knew about the winery's penchant for blends and seemed curious about the choices listed on the menu. Riffle silenced the skeptics with inspiring selections that coupled seamlessly with each course. Blend 23's Viognier highlighted lobster nugget sweetness while Sangiovese in Blend 24's lighter-weight Super Tuscan was a perfect foil for onaga's tomato-tarragon coulis. The pairings had the entire table abuzz and in agreement: They were totally spot-on.

We left with new appreciation for our chefs' talents, and the magic each member of the team brought to this first-of-its-kind desert event. We're looking forward to our Winewomenpsp event at Spencer's later this year. Encore!