Winter is here and we have settled into a cozy cycle of drizzle, and fog in Napa. I cherish quiet winter evenings with the fireplace going and the family tucked indoors for the evening. On these nights I like to prepare comfort foods: stews, chilis, and roasts. One stew that is a favorite in our house is the Argentine Classic Carbonada. Traditionally in the winter, it is served inside a pumpkin and is the perfect dish to use any left over fall pumpkins.  In my opinion the perfect stew meat is the naturally tender and richness of our Grass Fed Wagyu from our sister property Genesee Valley Ranch.

The Wine Stream – Resilient Napa

Episode 21 | Oct 21, 2020

This month on the Wine Stream, we tackle the subject of wildfires head on with special guest recently retired Napa County CalFire Chief Barry Biermann. In recent years Napa has seen record breaking wildfire activity. Will these incredibly destructive events continue to destroy property and define vintages? Join us as we discuss changes in both current and planned policy designed to safeguard Napa’s future.

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Excerpted from At the Table and Around the Fire | Pairing: Brasas Cabernet | By Florencia Palmaz

The Asador—the grillmaster of Argentine barbecues—is a near mythical character who holds court over a traditional asado. The GVR Wagyu Tomahawk is a prehistorically-sized cut. The combination of the two means any guest invited to an asado featuring a Tomahawk and a dedicated Asador is in for a legendary night.
This recipe describes the steps to properly grill a Tomahawk and make a traditional Argentine salsa, Chimichurri. It also gives you some tips on how to be a true Asador. Grab your Tomahawks and prepare for a feast!

Amalia’s Empanadas 

Excerpted from At the Table and Around the Fire | By Florencia Palmaz

Argentinians endlessly debate which style of empanada is better and there are quite a few. There’s the Tucuman, which has a juicy filling; the Salteña, which is baked; and the Criolla, fried.  Amalia Palmaz’s recipe for empanadas (the style we cook at the winery) are a spinoff of the Salteña style. While we fill them with a variety of different fillings, the recipe we have here is for our GVR Wagyu Beef Empanadas—which pairs perfectly with a Palmaz Cabernet Sauvignon. Our recipe calls for pre-made empanada rounds from Goya—let’s keep it simple.

The Wine Stream – The Climate of Wine

Episode 20 | Sep 16, 2020

On this episode of the Wine Stream and just in time for harvest, we cover the complex climate of wine. With the help of special guest Chief Meteorologist Matt Wanink, we discuss how climate from the global level down to each individual vine affects every vintage. We look back to years when Mother Nature played a significant roll in the vintage as we taste our cabs from 2008, 2011, and 2017. Grab a glass and join us!

2020 Harvest Report | By Christian Palmaz

As of the first day of harvest Aug 31, 2020

Pandemics, wild fires, hurricanes, murder hornets and other global scale events have us all counting down to New Year’s.  The year 2020 will live in infamy for many reason but not likely for the vintage of this estate.

The Wine Stream – Tasting Terroir

Episode 19 | Aug 20, 2020

On this episode of the Wine Stream, we dive deep into the nuances of terroir and how it expresses in the glass. Joining us from the Napa Valley Wine Academy is Peter Marks, Master of Wine. Being one of only 393 Masters of Wine in the world, Peter has great insight into the training and discipline it takes to pass the MW exam. Well versed in the craft of blind tasting, he guides us through a blind tasting of multiple Napa AVAs. Grab a glass and join us in what will surely be an insightful and tasty evening.

Raising the Steaks

Southbay Magazine | Written by Shaun Tolson | Photographed by David Leland Hyde | August 2020 | Original Link

IN THE HILLS THAT ONCE SPARKED CALIFORNIA’S GOLD RUSH, GENESEE VALLEY RANCH IS RAISING A SPECIAL BREED OF CATTLE IN AN EQUALLY SPECIAL WAY. THEIR PRACTICES ARE ELEVATING AMERICAN GRASS-FED BEEF. THROUGH AN EXCLUSIVE MEMBERSHIP CLUB, DISCERNING GOURMANDS CAN TRULY TASTE THE DIFFERENCE.

What’s Next in Food

Luxury Magazine | Summer 2020

HERE’S THE BEEF – Join the Brasas Food & Wine Society with a Ranch Subscription to have a box of pasture-raised Black Wagyu beef delivered to your door two, four, or six time a year from Northern California’s Genesee Valley Ranch, where “cattle have the run of the ranch.” The same family owns and operates Napa Valley’s Palmaz Vineyards.  www.geneseevalleyranch.com

The 10 Best White Wines to Try, according to a food and wine writer

Business Insider | By Jessica Kelley | Aug 4, 2020 | Original Article

Whether you’re spending summer in a humid or dry area of the world, it’s the perfect season to pour a glass of crisp white wine to sip outside by a bonfire or enjoy with the fresh fish dinner hot off the grill.

As a food and wine journalist for 7 years, writing for publications like Wine Enthusiast, Eater, and Kitchn, I’ve curated a list of favorites over the years of white wines that offer a little something different for anyone’s taste preferences.