Sodaro Estate photography was recently featured in the article “Vacations for Women- 6 Great Destinations” on Squidoo.com
Click below to view:
http://www.squidoo.com/vacations-for-women-great-destinations#module80794531
Join Sodaro Estate Winery on Thursday, November 12 in Orange County at Antonello Ristorante for the “Battle of the Napa Valley Boutiques” with Levendi and B Cellars!
For more detail go to Antonello’s Event page at: http://su.pr/2WGhMH
Thursday, November 12, 2009
Time: 5:30 p.m. to 7:30 p.m.
Attire: Business Casual
“Antonello is hosting the “Battle of the Napa Valley Boutiques”. Three of our favorite boutique wineries, all owned by Orange County residents, Sodaro Estate, Levendi Winery and B Cellars will each be bringing three of their latest releases to share during our final Wine Mixer of 2009. A nice selection of Antipasti will be offered during this casual and friendly tasting.”
Wines to be poured……….
Sodaro Estate Winery:
A vertical tasting of their first three vintages….
Sodaro Estate “Felicity” Cabernet Sauvignon 2003, 2004, 2005
B Cellars:
B Cellars Blend 23, 2008…..Sauvignon Blanc, Chardonnay and Viognier blend
B Cellars Oakville Cabernet Sauvignon “Pelissa Vineyard” 2006
B Cellars Blend 25, 2005….Cabernet Sauvignon and Syrah Blend
Levendi Winery:
Levendi Winery “Red Hen” Chardonnay 2007
Levendi Winery “Sweetwater Ranch” Cabernet Sauvignon 2005
Levendi Winery “Stagecoach” Syrah 2005
A special wine shop retail offering will be featured after the event and for those still hungry after the mixer, we will be offering a special 25% off our dinner menu and Chef’s nightly specials.
Auction Napa Valley benefits local Napa charities including health care organizations, youth services, and low-income housing.
Bid on Sodaro Estate Winery - Lot 483 HERE
Details:
Don and Deedee Sodaro invite you and five guests to join them and their award-winning winemaker, Dawnine Dyer, for a private luncheon among the hillsides and alluvial terraces of the winery and vineyard. As a special gift, the winner will be presented a limited-edition, specially etched double magnum of our 2005 felicity Cabernet Sauvignon. Less than 10 of these ornate large-format bottles exist. Don’t miss this once-in-a-lifetime opportunity to experience a side of Napa Valley that few ever have! To be scheduled for a mutually agreeable date.
We’d like you and five friends to join us for a private luncheon overlooking the beautiful rolling landscape of the one-of-a-kind Sodaro Estate Vineyard. With plenty of wine and food to go around, you will be hosted by owners Don & Deedee Sodaro, and joined by our Winemakers Bill & Dawnine Dyer.
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This Day is For You
You work hard. Come relax and enjoy good food, good friends, and a view you have to see to believe. We’ll drink wine, have some good laughs, and give you an inside look at winery life that few ever see.
A Special Gift
When our day together comes to a close, we’ll present you with a limited edition Double Magnum of our 2005 felicity Cabernet Sauvignon. Less than 10 of these bottles are in existence.
How to Win
On May 22nd, the Napa Valley Vintner’s E-Auction will open. Simply bid on Sodaro Estate Winery’s lot, and keep up with ongoing results until the auction closing on Friday, June 5. All proceeds go to non-profit organizations in the Napa Valley.
For more information, go to the Napa Valley Vintner Website at http://www.napavintners.com, and check back with us as the event gets closer. We’ll have specific log-in information available for your convenience.
We can’t wait to meet you.
Sodaro Estate Winery may draw a lot of passion from its rich heritage, but that doesn’t mean we’re not looking towards the future as well.
Want to know what we’re thinking? Find us on Twitter: http://twitter.com/sodarowines
Want to chat? Talk to us conveniently and casually on gchat: sodarowines
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Cheers!
Cucina Alessa, the cozy Italian restaurant generating so much buzz in Newport Beach, will begin serving Sodaro Estate wine in early February.
Cucina Alessa - Affordable Italian Cuisine
Alessandro Pirozzi, chef and owner of Cucina Alessa is quickly becoming a famous face around the neighborhood restaurant, known for walking around the dining room conversing with guests as they enjoy his fine Italian cuisine and its impeccable attention to detail. We look forward to a long relationship with Cucina Alessa, and to providing top quality wines to pair with Alessandro’s thoughtful and masterfully assembled meals.
Click here to view the Dinner Menu at Cucina Alessa
Contact Info:
Cucina ALESSÁ
6700 W. Coast Hwy
Newport Beach, CA 92663
Tel: (949) 645-2148
Open hours:
Sun-Thursday 11:00AM - 10PM
Fri-Sat 11:00 AM - 11:00 PM
A sampling of Cucina Alessa’s Rave Reviews
http://foodfrenzy.freedomblogging.com/2008/09/11/promising-pie-and-more-cucina-alessa/1647/
http://www.urbanspoon.com/r/20/661283/restaurant/OC/Cucina-Alessa-Newport-Beach
http://thingsyoushoulddo.com/uncategorized/cucina-alessa-newport-beach-california
Sodaro Estate Winery’s 2004 felicity Cabernet Sauvignon is featured in the December 15, 2008 issue of Wine Spectator! Positioned at the top of page 145, Jim Laube calls our wine elegant and supple, recommending it for consumption between now and 2014.
In September of this year, Sodaro Estate was highlighted as one of only eleven wines/wineries selected out of all the newer wineries making Cabernets in California.
See below for the full article posted online:
James Laube
Posted: Monday, September 22, 2008
Cabernet lovers know how hard it is to find a great bottle of Cabernet for less than $50, so you’ll be pleased by this week’s discovery, the 2006 Black Ridge San Andreas Red from the Santa Cruz Mountains. It slips in at $49, with nearly 500 cases made, and shows off ripe, polished Cabernet flavors. Bill Brosseau (who also makes exciting Pinot Noirs for Testarossa) oversees winemaking for partners Jim Landes and Fred Faltersack.
Though we’ve wrapped up our annual California Cabernet report (scheduled for the Nov. 15 issue), we continue to review Cabernets throughout the entire year. Included in this report are more debuts from a handful of wineries.
From Sonoma is Stromberg Vineyards, based in Dry Creek, owned by Ross and Gillian Stromberg, and made by Bill Knuttle of Dry Creek Vineyards. The other is Rodney Strong’s new Rockaway label, made from the Rockaway Vineyard, which is located on the eastern hillsides of Alexander Valley near Cloverdale. The winemaking team of Rick Sayre, Gary Patzwald and David Ramey created an intense, concentrated and elegant wine for this label’s debut. The 2006 was also exciting when I tasted it last year out of barrel.
Some other new names join our list, including Coup de Foudre (a French phrase for “love at first sight”), made by husband-and-wife team Danielle Price and John Schwartz (who also owns Amuse Bouche). Then there’s the Porter Family Cabernet, which is made by Ancien’s Pinot Noir specialist, Ken Bernards, from the original Richard Perry vineyard in Napa’s Coombsville area, east of the city and increasingly a source of excellent Cabernets.
Smooth and polished, with sweet, ripe black cherry, plum and currant fruit that’s pure and focused, framed by toasty, cedary oak and ending with a dash of mocha and spice. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2010 through 2016. 488 cases made. —J.L.
Savory wild berry, currant and black cherry is ripe and fleshy, with nice touches of cedary oak, dill and black licorice that gain complexity and nuance, offering depth without weight. Drink now through 2014. 400 cases made. —J.L.
Herbal, with touches of bell pepper, dried currant and wild berry. Trim, focused and balanced, this is intense without being heavy, coming into better balance on the finish, where the flavors are woven together. Best from 2010 through 2016. 270 cases made. —J.L.
Smooth, rich and supple, with plush layers of currant, black cherry, wild berry, herb, tar and sage, all of which give this a complex range of flavors. Tannins are ripe and integrated. Best from 2009 through 2016. 224 cases made. —J.L.
Elegant and refined, with complex, understated loamy currant, sage, anise and blueberry, keeping a tight focus and ending with integrated tannins. Cabernet Sauvignon and Sangiovese. Best from 2009 through 2015. 600 cases made. —J.L.
Tobacco, cedar, dried currant and mineral form a tight band of complex flavors that gain depth and nuance, keeping a firm focus, with well-structured tannins. Best from 2009 through 2016. 385 cases made. —J.L.
Intense, vibrant and concentrated, with aromas of loamy earth, dried currant, graphite, mineral and fresh earth, ending with a return to red cherry and plum themes and a clean, focused finish. A step up in quality for this producer. Best from 2009 through 2016. 1,800 cases made. —J.L.
Intense yet supple and balanced, with a core of spicy cherry, currant and berry fruit shaded by light toasty, cedary oak, graphite and loamy earth flavors that gain depth and complexity. Cabernet Sauvignon, Merlot, Syrah and Cabernet Franc. Drink now through 2014. 1,000 cases made. —J.L.
Rich, intense and balanced, with a mix of savory herb, dried currant, mineral and sage that are well-proportioned, ending with a complex finish and a touch of toasty oak. Best from 2010 through 2016. 290 cases made. —J.L.
Herb, vanilla bean and cedary, toasty oak flavors are wrapped around a core of supple currant, black olive and black cherry fruit, providing a complex mix of flavors, with an espresso finish. Best from 2009 through 2016. 672 cases made. —J.L.
Elegant and supple, with understated yet ripe and fleshy plum, black cherry, herb and mineral notes that are focused and persistent, with fine-grained tannins. Drink now through 2014. 719 cases made. —J.L.
Sodaro Estate Winery’s Cabernet Dinner at SIMONLA was featured today in Valley Scene Magazine, an entertainment news publication.
By Gerry Furth-Sides
Chef Kerry Simon recently hailed a few cabs at his underrated SIMONLA restaurant. They just happened to be a range of rich Sodaro Estate Napa Cabernets in an innovative wine pairing menu. As always, the menu he created for this special event taught a thing or two with high-style in his deceptively simple, modern - and fun - dishes with their underlying complex satisfying flavors.
SIMONLA’s carefully planned alfresco setting sets the stage for a treat, with congenial servers like ours, Amy, who knew the food and spirits well. Only the energy buzz, not the noise, from the Beverly Center traffic outside transfers to the playful, cozy Sofitel patio that feels like the best seat on the Riviera.
Looking for a corollary between wine notes and ingredients is helpful in food and wine pairings. The chef demonstrated it first in a warm California goat cheese tart with figs and small herb salad paired with a luscious Felicity Cabernet Sauvignon 2003, with a red depth of color. The supple structure of this cab was able to handle the strong flavors of the light introductory course. The cab’s dark fruit notes of red cherry compote and plums paralleled the figs while it complemented the herb salad, and the soft, dusty overlay of sandalwood coax ed out the flavors in the goat cheese tart.
A pleasingly “meaty” fish, halibut is a good choice to pair with red wine. The challenge with halibut, however, is that it lacks a distinct flavor of its own and can be bland or, as in this case, act as a beautiful blank slate for the chef. Chef Simon paired a Roasted Pacific Halibut with Corn and Fava Bean Succotash with a Cabernet reduction with a Felicity Cabernet Franc 2004. He first attracted the eye of the beholder with a papery-thin crunchy layer on top. It contrasted with the tender, perfectly cooked moist inside. The fava bean succotash added a summer color and balance to the fish while the cab reduction mirrored the wine pour in the glass.
A shallot wine sauce pulled together the flavors of the bold, traditional meat-with-red wine dish, Grilled Prime Culotte of Beef, here accompanied by fresh French filet Beans and Truffled Potato Cake for an appealing, subtle twist.
“By using a handful of simple sauces and broths, the diner is able to experience food’s natural, intense flavors,” the chef explains. “The dishes themselves end up lighter, fresher.” He adds that a feature of his natural style featuring selections from the best, locally raised produce.
For dessert, a crunchy Chocolate Mousse Cake with Passion fruit and Marinated Raspberries were balanced with a Ramos Pinto Port Quinta de Ervamoira.
Sodaro Estate Winery Assistant Manager, Mark Phelan was on hand to fill in the story about the wines.
Twenty members from the Pacific Club joined Wine Director Rene Chazottes and his assistant Enrique Martinez on a journey through the Napa Valley, arriving at Sodaro Estate Winery on the evening of October 4th.
Dawnine Dyer discusses the Vineyard
Members were treated to a discussion of the Vineyard by Winemaker Dawnine Dyer, who led them from the tasting terrace, to the crush pad, and into the caves for an extended wine tasting of yet unreleased wines. Following the wine tasting, members joined Don and Deedee Sodaro in their home for an elegant dinner (menu included below).
We want to thank everyone who joined us for this very special event, and look forward to staying in touch with all the new friends we made.
More pictures from the event can be seen on our MEDIA page.
Sodaro Estate Winery Evening with the Pacific Club Dinner Menu
FIRST
Teddy Bear Pumpkin Risotto w/ Mascarpone
Locally Baked Breads
THEN
Roast Loin of Pork
Garlic-Brown Butter Demi-Gloce
Pt. Reyes Bleu Cheese and Pinenut Bread Pudding
Oven Roasted Autumn Root Vegetables
FINALLY
Caramel Nut Torte with Butterscotch Ice Cream
The lastest E-Newsletter from Sodaro Estate Winery was released this past Friday, September 26.
Don Sodaro on the Sodaro Estate Vineyard
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