This is the story of three friends with a dream, to produce small-batch Sonoma Coast Pinot Noir and Chardonnay from their family-owned vineyards. Chris Strieter (a former business consultant), Max Theriot (also an actor, on A&E’s Bates Motel) and Myles Lawrence-Briggs (an English major who turned to winemaking after college) are starting to see real success.
Senses’ 2012 Pinot Noir Rated Outstanding
The 2012 Sonoma Coast Pinot Noir is stunning and has been getting excellent reviews - California Wine Advisors and Wine Enthusiast rated Senses 2012 Pinot Noir with 94 and 93 points respectively. Now that's out of 100 - for those of you who don't know. Made with the help of sought-after consultant Thomas Rivers Brown (Brown who is famous for making 100-point Napa Cabernets),
This is definitely a hard to find bottle of wine to buy but easy to enjoy. Follow the link here for one online store with limited bottles left or purchase at Michael Mina’s wine club – find a bottle online here
ACCORDING TO THE EXPERTS
Try this. Senses 2013 Sonoma Coast Chardonnay Buy here $37.99
FREE SHIPPING on 6, use code SENSES upon checkout
TASTING NOTES: This a perfect pairing wine. Bright,delicious with vanilla, green apple and butterscotch. The wine continues with integrated oak flavors.
We Can't wait to see what they do next
Occidental, Ca. or the True Sonoma Coastis where the three guys grew-up and this area is home to some of the best cool climate Pinot Noir and Chardonnay vineyards in the world. The name, Senses, reflects how wine should be approached – that is, using your three “wine senses” to see, smell and taste.
Suggested Food Pairing by Chef Michael Mina
Parisian Gnocchi With Wild Mushrooms Recipe
In a saucepot over medium heat, combine water, 7 tablespoons butter and ½ tablespoon salt until butter melts. Add flour all at once, beating vigorously with a wooden spoon for about 2 minutes, until a ball forms. Transfer dough to a stand mixer with a paddle or a mixing bowl. Let sit for 3 minutes, beating once a minute to cool. Add eggs one at a time, beating vigorously or at medium-high speed, allowing each egg to incorporate before adding the next, until a smooth paste forms. Mix in nutmeg, mustard powder and cheeses. Rest mixture covered with a towel for 25 minutes.
Bring a large pot ¾ full of water to a simmer. Add 2 tablespoons salt. Place a rimmed sheet pan close. Transfer dough to a pastry bag with a ¾-inch tip or to a gallon-sized zipper-lock bag (cut a corner to form a ¾-inch hole). Hold the bag over the water and squeeze out dough, using a knife to trim it into 1-inch segments to fall into the water. Continue “cutting” for 1 minute.
When all of the gnocchi have floated to the top, cook 3 more minutes. Scoop gnocchi with a strainer onto baking sheet and drizzle with a little olive oil. Repeat until dough is gone.
Heat a large skillet over medium. Add 1 tablespoon butter and 2 tablespoons olive oil. When hot, add the half the gnocchi. Sear 4 minutes, until browned, then turn to brown the other side and add half mushrooms. Cook until browned, about 4 minutes. Add half the herbs. Remove, keep warm and repeat with remaining butter, olive oil, gnocchi, mushrooms and herbs. To serve, arrange 6 gnocchi and some mushrooms on each plate. Season to taste and drizzle with Roasted Garlic Cream Sauce, if desired.
- 1¼ cups water
- 9 tablespoons unsalted butter, cubed, at room
- 2 tablespoons plus ½ teaspoon salt, divided
- 1¼ cups all-purpose flour
- 4 large eggs, at room temperature
- ½ teaspoon nutmeg
- 1 teaspoons dry mustard powder
- ¼ cup finely grated Gruyère
- ¼ cup finely grated Parmesan
- 2 (additional) tablespoons butter, for sautéing gnocchi
- 4 tablespoons extra-virgin olive oil
- ½ cup black trumpet mushrooms, picked clean
- (can substitute hedgehog mushrooms or thinly sliced
- ⅛ cup finely chopped mixed green herbs, such as
- tarragon and chervil.
- Kosher salt and freshly ground pepper, for seasoning
Roasted Garlic Cream Sauce
- 2 heads garlic
- 3 tablespoons olive oil
- 4 cups heavy cream
- 1 teaspoon sugar
- ½ teaspoon salt
DIRECTIONS ROASTED CREAM GARLIC SAUCE
Preheat oven to 400ºF. Cut the top off the garlic—just enough to expose the cloves. Rub the heads with 3 tablespoons olive oil, wrap them in a sheet of foil and place on a baking sheet. Roast for 30 minutes, or until garlic is soft.
Remove from the oven and let cool. Once garlic is cool enough to handle, squeeze out the cloves, discarding the papery skin. Add cloves to a food processor or blender and process until finely puréed.
Using a wooden spoon, press the garlic purée through a fine mesh sieve into a medium saucepot. Add the cream, sugar and salt and, using an immersion blender, blend until smooth. (Do not use beaters or a whisk. If you don’t have an immersion blender, just skip this step.) Bring the mixture to a simmer over medium heat and cook until liquid is thick and reduced enough to coat the back of a spoon.
Turn down heat and reserve warm for immediate use.
RECIPE INSPIRED BY BARDOT BRASSERIE