A Wine for the 3 SENS3S SIGHT, SCENT & SIP - Senses Wines

Senses Pinot Noir Sonoma Coast 2012. This is a hard to find bottle of wine to buy but easy to enjoy.

Senses Pinot Noir Sonoma Coast 2012. This is a hard to find bottle of wine to buy but easy to enjoy.

 

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-Wine co-founders : Christopher Strieter, Max Thieriot, & Myles Lawrence-Briggs
 

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

Softly seductive, this structured, juicy Pinot hails from two Occidental-based vineyards, Hillcrest and Tanuda, each equally cool and close to the Pacific Ocean. Wild berry, cherry and anise shine brightly around earthy undertones and a finish of cardamom. This is a delicious, restrained and elegant wine.
— EDITITORS ' CHOICE, Wine Enthusiast - 6/2015
A tremendous effort! Bringing together classic, pure fruit expressions with nuanced and multi-layered minerality, this Pinot truly has it all.
— California Wine Advisors, Tasted Blind, No Advertising
 
sENSES' 2012 pINOT nOIR was LIMITED TO 300 CASES BUT WORTH the effort IF YOU CAN FIND IT.

sENSES' 2012 pINOT nOIR was LIMITED TO 300 CASES BUT WORTH the effort IF YOU CAN FIND IT.

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

The 3 founders of senses wines grew up in Occidental, or the True Sonoma Coast

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

Bardot Brassiere restaurant at the Aria hotel in Las Vegas, NV

Bardot Brassiere restaurant at the Aria hotel in Las Vegas, NV

Parisian Gnocchi With Wild Mushrooms Recipe

Parisian Gnocchi With Wild Mushrooms.  a Suggested Food Pairing recipe, by Chef Michael Mina,, Bardot Brassiere,  with senses wines' 2012 Sonoma Coast Pinot noir

DIRECTIONS

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.

RECIPE INGREDIENTS

- 1¼ cups water
- 9 tablespoons unsalted butter, cubed, at room
  temperature
- 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
  shiitake caps)
- ⅛ cup finely chopped mixed green herbs, such as
  parsley, chives,
- tarragon and chervil.
- Kosher salt and freshly ground pepper, for seasoning

 

Roasted Garlic Cream Sauce

INGREDIENTS

- 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

THE CANS HAVE ARRIVED. Union Wine Company

Union Wine Company comes from the vineyards and wine growing regions of Oregon to be a everyday drinking wines.

Not Burgundy., Not California.  Oregon Camelot - Good vibrancy and Crispness

Not Burgundy., Not California.  Oregon Camelot - Good vibrancy and Crispness

By being efficient about everything, Union Wine successfully creates a unique combination of craft and small-scale manufacturing.  Founder, Ryan Harms, believed he could successfully emulate the craft beer model to wine.  His goal, to make everyday wine that was of unbelievable quality, fun to drink at an affordable price.  A wine to celebrate every day events with family and friends.

GET A MONTH FREE | FOLLOW THIS LINK

 

At Union Wine, they like to have fun and have produced their favorite wines in cans to take along anywhere.  The motto of the company “it’s more important what goes into the glass than what type of glass it is” and keeping things fun. The team loved the idea of being on the river or camping with a six-pack of wine.

Ryan’s answers to a couple of questions:

WHY WINE IN A CAN?

Simply put - Because we can.  Actually, the cans were first released in a limited edition at the 2013 Feast Portland event through a Pinkies Down campaign to share our belief that there is too much fussiness around wine.  At the event, in addition to the cans, we introduced the Union Wine Co. Tasting Truck, a re-purposed vintage French Citroën H Van where we served from.  Based on the success of that weekend, we decided to put it into production.

Union wine company tasting truck  A vintage French Citroën H Van brought back to life to dispense a new wine concept - wine in a can.

Union wine company tasting truck  A vintage French Citroën H Van brought back to life to dispense a new wine concept - wine in a can.

HOW MANY “GLASSES” OF WINE ARE IN A SINGLE UNDERWOOD PINOT IN A CAN?

Roughly two. It’s a half bottle’s worth. Enough to share… or not.

IS THE UNDERWOOD PINOT IN A CAN THE SAME WINE FOUND IN THE BOTTLES?

Yes, it is the exact same.

WHERE CAN I BUY/ORDER UNDERWOOD PINOT IN A CAN?

Underwood Pinot in a can will be landing on shelves in selected regions around June 1st. Those locations are: Oregon (obviously), along with California (SF, LA and San Diego), Delaware, Hawaii (limited this time), Illinois (Chicago mostly), Kentucky, Maryland, New Jersey, New York, Ohio, Rhode Island, Virginia and Washington DC. The amount of interest in wine in a can took us by surprise, and we are working hard to get the next batch created, but craft wines take some time. We will continue to expand as we make more, so look for more regions to carry the cans soon, or check out our new online store

Shake it up. For the Rosé Margarita

shake it up for the new union wine company rose margarita. Just remember to do it with your pinkies down, please.

The start of Rosé season and the debut of our first pink wine is cause for celebration.  Here is a fresh shake on a classic margarita using the new 2014 Underwood RoséWe found a place that still has some bottles left to buy.

SUGGESTED UWC TIP :  Best enjoyed lounging with good friends and tasty food. Just remember to do it with your pinkies down, please.

Serves 2

1.5 oz Underwood Rosé
3/4 oz Simple Syrup
1.75 oz Tequila, preferably 100% Agave
4 dashes Grapefruit Bitters
1/2 oz Lime Juice
1/4 oz Lemon Juice
1/4 oz Strawberry Juice

Don’t forget the salt.

Watts Up Rosé - a perfect summer wine

Watts up from Ben watts a light fruity wine for the summer highlighted in the backyard bbq monthly edition of wine awesomeness club.  Rose goes with all your summer food favorites.

What a great Rosé from Wine Awesomeness - the Watts Up Rosé tastes delicious. Its light and dry.  Clean, crisp, lightly floral, just the right amount of red berry fruit highlights and a touch of fresh watermelon.  Perfect for this summer's BBQs.

The Spanish rosé blends notes of strawberry, raspberry, and watermelon together.  Super crisp, spicy finish.  Simple, light and dry goes with everything - from beach to baseball with a pretty pink color.

Because everyone should have fun this summer, we have special pricing for this simply fun Rosé.  Watts Up, the must-have for beachside drink for the summer

BUY 6 or 12 BOTTLES SAVE UP TO $80

For those who want to do fancy, here are three cocktails made perfectly with Watts up Rosé find the recipes here  Have fun!