In Spain, paella refers to the wide, shallow pan in which you cook this traditional rice dish. It can be prepared either on brasas (coals) or on the stove. At the winery, we either suspend the pan above the fire pit or use a portable propane stove as the heat source. Whether you are preparing for four or 40 people, this dish takes just 40 minutes to prepare.
It is with great excitement we are announcing that Palmaz Vineyards and the Napa Valley are officially back open for visitation! This week on the Wine Stream, we interview special guest California State Senator Bill Dodd. Senator Dodd takes us behind the scenes of the complex efforts surrounding reopening California. We also review the latest summer tasting menu of wines and pairings.
This week, we are headed to our sister property in the Sierra Mountains, Genesee Valley Ranch, to meet a very special herd of Wagyu cattle. An exclusive for our Brasas Food & Wine Society members, GVR beef is the ultimate grass fed prime American Wagyu. We’ll meet the team behind this uniquely sustainable ranch and sip the latest release of Brasas Cabernet, the 2016.
This week, Dr. Julio Palmaz returns to dive deep on how gravity flow winemaking inspired the unique 18-story design of Palmaz Winery! This will surely be an interesting and exciting episode as we recall one of the most ambitious and technically challenging feats in winery architecture. We also taste the ’13, ’14, and ’15 Palmaz Cabernet vertical.
At the winery we don’t have the time to make small batches of pâte à choux every hour as guests arrive. However, there’s nothing more divine than gougères fresh out of the oven. Our secret solution is to make the dough coins and freeze them ahead of time. That way we can pop the amount we need in the oven without any fuss just as guests arrive. You can easily do the same at home.
Break out your boots and bottles (of wine) because this week on the Wine Stream we’re bringing you a little country music! Napa Valley wine enthusiast and country music star Django Walker joins us as we sip through his favorite Palmaz wines – the Palmaz Rose and the Gaston Cabernet! He’s even promised to play us some tunes, so pop open a bottle, or two, and enjoy our favorite pairing – music and wine!
“It’s not everyday that I get to speak with the Founder/CEO of a brand that I admire. In this episode of Freshly Brewed (and the final episode of a three-part series on wine), I speak with Florencia Palmaz, leader and co-founder of the world famous Palmaz Vineyards. We talk trust and loyalty, technology, supporting staff during tough times, and what wine means to the head of a winery. It’s a beautiful episode, so I hope you enjoy it!” – Jeffery Fenton
Oh how we miss our favorite restaurants and their wine dinners! Over the years, we’ve had the privilege to partner with some of the best chefs and restaurants to put on some truly memorable events. Although we can’t indulge in person, why not help bring their magic to our homes? This week we check in with Wine Director, Alex Seronick of Forbes Mill Steakhouse in Los Gatos. Alex and Chef Brian Weselby have teamed up with Palmaz Vineyards to host their first virtual wine dinner this Friday. Alex joins us on the Wine Stream to talk about this innovative new format.
On a special Mother’s Day edition of the Wine Stream, we have the matriarch of the Palmaz Family, Amalia Palmaz joining us. She will take us back to the inception of the brand, shaped by a lifetime of experiences, while we sip through three vintages of her eponymous wine – The Amalia Chardonnay. We are truly exited to share her story and raise a glass to mothers everywhere!
This week on The Wine Stream, we’re headed to Vegas, baby! Dust off your jiggers and cocktail shakers because famed mixologist Brian Van Flandern is here to teach us how to craft amazing concoctions with our non-alcoholic juices. Named “America’s top Mixologist” by FOOD NETWORK, Brian is sure to bring some luxury and style to your shelter in place game.
