Sonoma Mountain - Wine Region of the Day

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Sonoma Mountain

The Sonoma Mountain AVA is located in Sonoma County, California. It is centered on the Sonoma Mountain a folded volcanic uplift.   The appellation is included in the Sonoma Valley AVA, but due to its unique elevation and geology, it was granted status as its own AVA in 1985. 

The area is known primarily for its high elevation benches.  These contain folds that create diverse micro-climates which are home to cooler climate grapes.  Primarily the area is known for thermal flows of cooler, moister air that moves down into the valley.  A southern aspect, meaning the vineyards get a more sunshine during the day.  The region sits above the fog which also increases that sunlight. This makes the area perfect for Cabernet Sauvignon.

The region's soil is a mix of basalt, ash and ancient marine deposits that were uplifted along with the volcanic rocks.  They typically consist of the Goulding Series and are cobbly to gravelly loams and are well draining.  

Sonoma Mountain is home to relatively few wineries but is the source of high-quality fruit.  The combination of the terror and the climate make this region perfect for growing Cabernet Sauvignon, and it is the region's signature wine. In addition to Cabernet Sauvignon, the region known for Chardonnay, Pinot Noir, Sauvignon Blanc, Semillon, and Zinfandel.

Antelope Valley of the California High Desert - Wine Region of the Day

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Antelope Valley of the California High Desert

The Antelope Valley of the California High Desert AVA is located northeast of Los Angeles. The Antelope Valley region is an east-facing Valley, opening up to the Mojave Desert, with the Tehachapi Mountains to the north and west, and the San Gabriel Mountains, the Sierra Pelona Mountains, and Portal Ridge to the south. Summers in the Antelope Valley are hot and dry, and winters are relatively cold. Annual precipitation in the valley ranges from 4 to 9 inches, with little or no snow. The growing season is 240 to 260 days long. On average, 110 days a year have high temperatures above 90 degrees, but nights are mild. The growing season extends from mid-March to early November. Winter low temperatures range from 6 to 11 degrees. The geology of the region has greatly influenced the varietals and wines produced here. The distinguishing geologic features of the Antelope Valley are valley fill, alluvial soils, diverging fault lines, and relatively young rocks. The terrain of the Antelope Valley is characterized by significant uniformity and continuity. Slopes are level or nearly level on the valley floor but range to gently sloping to moderately sloping on rises at the upper elevations of the terraces and alluvial fans. Although the Antelope Valley AVA is only 52 miles wide, the elevation varies only 838 feet. The soils in the Antelope Valley formed in alluvium weathered from granite and other rocks in the surrounding mountains. They vary from fine sands to silty clay. The soils are well drained and aerated in the root zone with available water capacity ranging from 5 to 12 inches. The unique characteristics of the soil make it mineral rich with low to moderate fertility. The Antelope Valley produces interesting tropical fruit flavors into its white wines such as Chardonnay, Semillon and Zinfandel.

2013 Coruce Semillon - Wine of the Day

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2013 Coruce Semillon

2013 Coruce Semillon

$20.97

The wine is comprised of 94% Semillon, 4% Chardonnay and 2% Viognier.  Whole cluster pressed and settled for 3 days then racked off the solids.  Cold fermented for 24 days in stainless steel tanks and then racked off the lees.  The wine was then aged for 6 months in 4 year old French barrels.

This wine has a combination of flavors and aromas of apple, pear, lemon grass and a touch of saffron spice on the finish.  Crisp and clean with nice acidity.

2012 Coruce Semillon - Wine of the Day

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 2012 Coruce Semillon

$20

2012 Coruce Semillon: This Antelope Valley wine is comprised of 90% Semillon and 5% Chardonnay and 5% Viognier. Whole cluster pressed and settled for 3 days and then racked off its solids. Cold fermented for 30 days in stainless steel tanks and then racked off its lees. The wine was then aged for 9 months in 4 year old French oak barrels.

This wine has a combination of aromas and flavors of apple, pear and fig with a touch of saffron spice and grass. Slightly round in style yet finishes with hints of tart lemongrass. Serve cold.

Antelope Valley of the California High Desert - Wine Region of the Day

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Antelope Valley of the California High Desert

The Antelope Valley of the California High Desert AVA is located northeast of Los Angeles. The Antelope Valley region is an east-facing Valley, opening up to the Mojave Desert, with the Tehachapi Mountains to the north and west, and the San Gabriel Mountains, the Sierra Pelona Mountains, and Portal Ridge to the south. Summers in the Antelope Valley are hot and dry, and winters are relatively cold. Annual precipitation in the valley ranges from 4 to 9 inches, with little or no snow. The growing season is 240 to 260 days long. On average, 110 days a year have high temperatures above 90 degrees, but nights are mild. The growing season extends from mid-March to early November. Winter low temperatures range from 6 to 11 degrees. The geology of the region has greatly influenced the varietals and wines produced here. The distinguishing geologic features of the Antelope Valley are valley fill, alluvial soils, diverging fault lines, and relatively young rocks. The terrain of the Antelope Valley is characterized by significant uniformity and continuity. Slopes are level or nearly level on the valley floor but range to gently sloping to moderately sloping on rises at the upper elevations of the terraces and alluvial fans. Although the Antelope Valley AVA is only 52 miles wide, the elevation varies only 838 feet. The soils in the Antelope Valley formed in alluvium weathered from granite and other rocks in the surrounding mountains. They vary from fine sands to silty clay. The soils are well drained and aerated in the root zone with available water capacity ranging from 5 to 12 inches. The unique characteristics of the soil make it mineral rich with low to moderate fertility. The Antelope Valley produces interesting tropical fruit flavors into its white wines such as  Chardonnay, Semillon and  Zinfandel. 

2013 Coruce Chardonnay - Wine of the Day

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2013 Coruce Chardonnay

2013 Coruce Chardonnay

$23.95

The wine is comprised of 95% Chardonnay, 3% Viognier and 2% Semillion.  Whole cluster pressed and settled for 3 days and then racked off the solids.  Cold fermented for 26 days in stainless steel tanks and racked off the lees and aged for 12 months in 3 year old French oak barrels.

The wine has a combination of flavors and aromas of hazelnut, pear, green apple and pineapple with a lingering toasty finish.  Nice acidity

2013 Coruce Semillon - Wine of the Day

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2013 Coruce Semillon

$20.97

The wine is comprised of 94% Semillon, 4% Chardonnay and 2% Viognier.  Whole cluster pressed and settled for 3 days then racked off the solids.  Cold fermented for 24 days in stainless steel tanks and then racked off the lees.  The wine was then aged for 6 months in 4 year old French barrels.

This wine has a combination of flavors and aromas of apple, pear, lemon grass and a touch of saffron spice on the finish.  Crisp and clean with nice acidity.

2012 Coruce Semillon - Wine of the Day

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2012 Coruce Semillon

$20

2012 Coruce Semillon: This Antelope Valley wine is comprised of 90% Semillon and 5% Chardonnay and 5% Viognier. Whole cluster pressed and settled for 3 days and then racked off its solids. Cold fermented for 30 days in stainless steel tanks and then racked off its lees. The wine was then aged for 9 months in 4 year old French oak barrels.

This wine has a combination of aromas and flavors of apple, pear and fig with a touch of saffron spice and grass. Slightly round in style yet finishes with hints of tart lemongrass. Serve cold.

2013 Coruce Chardonnay - Wine of the Day

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2013 Coruce Chardonnay

$23.95

The wine is comprised of 95% Chardonnay, 3% Viognier and 2% Semillion.  Whole cluster pressed and settled for 3 days and then racked off the solids.  Cold fermented for 26 days in stainless steel tanks and racked off the lees and aged for 12 months in 3 year old French oak barrels.

The wine has a combination of flavors and aromas of hazelnut, pear, green apple and pineapple with a lingering toasty finish.  Nice acidity.

2013 Coruce Semillon - Wine of the Day

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2013 Coruce Semillon

$20.97

The wine is comprised of 94% Semillon, 4% Chardonnay and 2% Viognier.  Whole cluster pressed and settled for 3 days then racked off the solids.  Cold fermented for 24 days in stainless steel tanks and then racked off the lees.  The wine was then aged for 6 months in 4 year old French barrels.

This wine has a combination of flavors and aromas of apple, pear, lemon grass and a touch of saffron spice on the finish.  Crisp and clean with nice acidity.

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season. 

Twice Baked Sweet Potatoes 

Ingredients

4 Sweet Potatoes
3 Tablespoons Light Brown Sugar
4 Tablespoons Butter
4 Tablespoons Cream Cheese
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Ginger
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Tablespoon Olive Oil

Directions 

Scrub the sweet potatoes under running water and then pat them dry. Cut some vent holes with a pairing knife along the top middle. Coat the outside of the sweet potatoes with the olive oil and sprinkle with the sea salt. This step makes the outside skin fry a little during cooking and will make the final result have firm and crisp skin. 

In an over preheated to 400 degrees F., bake the sweet potatoes for an hour to an hour and twenty minutes or until you could push a knife through without resistance. 

Using a pairing knife, cut the skin away from the top of the sweet potato. Then, using a scoop or a melon baller, scoop out the middle of the sweet potatoes and place the contents inside the work bowl of a stand mixer. 

Looking For A Wine To Pair With Twice Baked Sweet Potatoes? 

The white fruit flavors and rich mouthfeel of the Coruce Semillon balance well with the starchy sweetness of the sweet potatoes. It also pairs well with Turkey!

In the work bowl of the stand filled with the inside of the sweet potato, add the cream cheese, butter, cinnamon, nutmeg, ginger, and black pepper.  

Using the paddle attachment, mix the ingredients together on low speed until everything is combined. 

Using a scoop or a spoon, fill the skins with the filling and smooth out with a spatula. Return the sweet potatoes to the hot oven and cook for fifteen minutes. 

Finish The Dish 

The sweet potatoes are ready to serve right out of the oven. Serve and enjoy! 

Movie Night

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Having a Friday night in? We recommend a movie, a bottle of wine, and some popcorn. What type of movie? One about wine of course! There are many movies about wine out there to choose from and on Fridays we will share one with you that we have seen and enjoyed. You get the popcorn and let Qorkz send you the wine! 

Somm

 

Four men will do anything to pass the most difficult test you've NEVER heard of... SOMM takes the viewer on a humorous, emotional and illuminating look into a mysterious world - the Court of Master Sommeliers and the massively intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most prestigious, secretive, and exclusive organizations. Since its inception almost 40 years ago, less than 200 candidates have reached the exalted Master level. The exam covers literally every nuance of the world of wine, spirits, and cigars. Those who have passed have put at risk their personal lives, their well-being, and often their sanity to pull it off. Shrouded in secrecy, access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam, until now. How much do you think you know about wine? SOMM will make you think again. SOMM takes you on the ultimate insider's tour into a world of obsession, hope, and friendship in red, blanc and sometimes rose. (c) Samuel Goldwyn - Rotten Tomatoes

Film Critic 

If you've ever wanted to pull back the curtain on the world of Sommeliers then this is the movie for you. The training that goes into being able to look at a glass of wine, smell it, then taste it and be able to tell the varietal, region of origin, and year all in a matter of three minutes is incredibly difficult. This doesn't even account for the training on service, cigars, sake, and beer that is also required to pass this exam. Your heart goes out to these candidates and their families as they work to scale the mountain and be named Master Sommelier. 

Why We Love It

Is there another movie out there that makes you want to try different wines as much as this one? These candidates must be able to identify any varietal from any region and any year. Any of us that enjoys owning the wine list at dinner or pairing food and wine at home is envious of the range of wines these candidates try. This movie is also a guilty pleasure of wine tasting terms from the routine of 'balanced acidity' to the outlandish 'fresh cut garden hose'.  It's educational, it's fun, it's emotional and that's why we love Somm. 

Wine Pairings

Any new or different wine would be ideal to swirl, smell, and try while watching this movie. In the spirit of the film, we'll let our Qorkz Sommelier Ryan Evans introduce you to this week's wine pairings

2012 Coruce Semillon

For an interesting new white wine, try a Semillon. We are partial to this one from Coruce, because it has such big white fruit flavors. Blind pour it for your friends and see if anyone can guess what it is! 

2011 Anthem Estate Mt. Veeder Cabernet Sauvignon

Want to try a wine that has a distinct regional characteristic? Mt. Veeder is known for it's sweet green flavors and that signature flavor is here in Anthem's Mt. Veeder Estate Cabernet Sauvignon. 

Movie Trailer 

Qorkz Kitchen - Fried Chicken

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Welcome to Qorkz Kitchen! Anyone who has been to Thomas Keller's restaurant Ad Hoc in Yountville knows just how succulent this fried chicken recipe truly is.  We got our hands on a copy of his cookbook  Ad Hoc At Home and decided to try it for ourselves. Our friends loved it and we're sure yours will too!

Ingredients

Coating 

6 cups all-purpose flour

1/4 cup garlic powder

1/4 cup onion powder

1 tablespoon plus 1 teaspoon paprika

1 tablespoon plus 1 teaspoon cayenne

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

For Brining 

5 lemons, halved

12 bay leaves

1 bunch (4 ounces) flat leaf parsley

1 bunch thyme

1/2 cup clover honey

1 head garlic halved through equator

1/4 cup black peppercorns

2 cups kosher salt

2 gallons water.

For Dredging And Frying 

Peanut or canola oil for deep-frying

1 quart buttermilk

Kosher salt and fresh ground black pepper. 

The Brine

For The Brine: combine all ingredients in a large pot, cover, and bring to a boil for one minute while stirring to dissolve the salt. remove from heat and cool completely before using. 

Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 12 hours. 

LETTING THE COATED CHICKEN REST PRIOR TO FRYING HELPS THE COATING STICK DURING FRYING.

LETTING THE COATED CHICKEN REST PRIOR TO FRYING HELPS THE COATING STICK DURING FRYING.

Directions

Remove the chicken from the brine and rinse under cold water, removing any herbs or spices sticking to the skin. pat dry with paper towels. Add oil 1/3 the way up the side of a heavy bottom pot. Heat the oil to 320 degrees F. using a fry thermometer to monitor.  Set a cooling rack over a baking sheet. 

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season withs alt and pepper. Set up a dipping station: the chicken pieces, one bowl for coating, the bowl of buttermilk, the second bowl of coating, and a parchment-lined baking sheet. Just before frying, dip the chicken thighs into the fist bowl of coating, turn to coat and pat off the excess; dip them int the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to a parchment-lined pan. 

Thighs: lower the thighs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack. 

Legs: lower the legs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack. 

Breasts & Wings: turn up the heat to 340 degrees F. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer to the rack and run off the heat. 

Wine Pairing 

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“When I think of fried chicken I think of big flavors, grease, and good times. So long as the dish isn’t spicy, my go to is Zinfandel for it’s big fruit flavor and higher alcohol content. Throw in some corn bread and we have a match made in heaven. Making a spicy version? Try a Riesling to cool the fire.”
— David Toomey - Qorkz
“For me, it’s Semillon. It’s cold, tastes of peaches and white fruit, and is the perfect compliment to friend chicken and maybe some peach cobbler! ”
— Jill Hoffman - Qorkz