The Comstock Experience

Turning into the entrance of Comstock Wines, I noticed The Residence at Comstock Wines behind the winery. I had been looking forward to this two-day getaway for months, especially after having a tough January with the death of my mother and off and on respiratory illness.

I met the concierge, Erin, in the winery, and then I followed her to the residence to check in and get my key. She gave me a rundown of how everything worked and gave me a brief tour of the residence. I could hardly contain my excitement at the thought of spending two days here. If there had been food, I would have never left. I kept thinking I should have stopped at a grocery store on the way. However, that would have been too much work. I was here to relax and take in the experience.

After Erin left, I was the only one at the residence as the other guests were out, so I took the opportunity to take photos. My master bedroom was beautifully decorated and included a fireplace, a sitting area, a work desk, and a welcome bottle of wine.

I have a thing for bathrooms and bathroom fixtures and the one that was a part of my master bedroom was nothing short of amazing, with both a spa bath and a separate shower. Similar to a high-end hotel, amenities such as a hair dryer, toiletries, and luxurious towels were included.

I ventured into the shared living spaces, the living room, the kitchen, and the media room on the second floor. The spaces were bright, modern, and spacious, with lots of natural light. They were impeccably clean, furnished, and meticulously well appointed.

Since I did not have food to prepare, I had asked Erin for dinner recommendations. Being the consummate concierge, she was a wealth of information and delighted to assist me. I told her I wanted something less expensive and touristy, so she directed me to Campo Fina, where I was able to sit at the bar in the patio outside and eat without a reservation. There, I enjoyed people watching and found something delicious and healthy to eat on the menu, Nonna’s Tomato Braised Chicken with sautéed Swiss chard and polenta, and splurged on a house cocktail, Plush, with Calle 23 Tequila Reposado, agave, pomegranate seeds, and Meyer lemon and lime juice.

After dinner, I walked to John & Zeke’s Bar, a local hangout, where the patrons had been celebrating St. Patrick’s Day since early morning. I had a half of a pint of Bear Republic Racer 5 IPA. I debated staying longer, but the sun was setting and the residence was calling.

I arrived back to the residence just in time to enjoy a beautiful display of Mother Nature’s glory, a cloud-laden sky at dusk. The only light in the middle of the impending darkness was the orange glow of the residence. I walked the perimeter of the property, snapping photos right and left. I didn’t want to go inside, but I also didn’t want to unexpectedly stumble upon vineyard creatures of the night.

Then I remembered the fireplace! It was chilly, but not cold, probably not really cold enough for the fireplace, but I wanted to use it. I sat for hours in front of it, mesmerized by its light and warmth. Finally, I settled into one of the plush beds in my room and slept uninterrupted until daylight.

I awakened and decided to explore outdoors as well as get in a workout. Although it was damp, overcast, and cool, I covered most of the property, getting in about two miles of walking, running, and photos over the course of a few hours.

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I needed to grab lunch somewhere, so I messaged a friend of mine to ask for a recommendation and he sent me to Taqueria El Sombrero, a local favorite since 1986, which was a perfect choice: plentiful, yummy, and inexpensive. I had the huevos rancheros, which was way more than one person could eat.

Back at Comstock, I joined winemaker Chris Russi for a tasting prior to the annual winemaker dinner that evening. I have written about that tasting experience for another outlet, American Winery Guide (to be published soon), so I will not say anything more at this point other than it was splendid. I felt like I had made a new friend, not just tasted with a winemaker.

After the tasting, I had about 30 minutes to get ready for the winemaker dinner. I was told to wear cocktail attire, so I wore a new Ralph Lauren dress with black boots, which turned out to be perfect for the evening.

I joined the other dinner guests in the tasting room, where we enjoyed Comstock’s 2015 Dry Creek Valley Sauvignon Blanc, 2016 Rosé, and 2014 Sonoma Coast Pinot Noir with passed appetizers. A few of the attendees noticed I was alone and introduced themselves to me.

Shortly thereafter, we gathered for a tour of the winery with Chris Russi, which led us from the tasting room, to the crush pad, to the production area, and finally to the barrel space where we would be dining.

The dinner itself was nothing short of fantastic. It included two dinner courses, a cheese course, and dessert, all paired with Comstock wines: the 2013 Sonoma Coast Chardonnay, 2012 Alexander Valley Cabernet Sauvignon, the 2014 Russian River Valley Zinfandel, and the 2016 Late Harvest Zinfandel. My favorite course of the night was the chardonnay with a Bodega Bay seafood chowder. The bright acidity and luscious mouthfeel of the chardonnay brought the creamy, rich chowder to life.

After dinner, I lingered to take photos. I met members of the Comstock family, including patriarch Bob Comstock. We hit it off so well that I have an open invitation to return soon.

When everyone had left except for some of the winery staff, I spent a few hours with them taking more photos and talking. I don’t think I’ve ever felt more welcomed by a winery family. The fact that they allowed me to stay with them as they cleaned up and prepared for the next day was a testament to their openness and gracious hospitality.

The next day, I didn’t want to leave. Erin allowed me to check out later than usual so I could enjoy the residence and winery a little longer. During these two days, I learned that Comstock Wines isn’t solely a great winery, but an all-inclusive wine destination experience that I will never forget. The residence, the hospitality, the winemaking, and the comradery are etched in my mind forever. After all, “we are all Comstock Wines.”

You had me at aphrodisiac!

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Aphrodisiac Food and Wine Pairing

Working in the wine business, I attend many events. After a while, many start to feel the same. However, at Dutton-Goldfield Winery in the Russian River Valley, which I reviewed previously, the event planners are clearly thinking outside of the box. One such event was their recent Aphrodisiac Food & Wine Pairing Class taught by Master of Gastronomy and author/fourth-generation publisher, Amy Reiley. I was excited, literally and figuratively, when Dutton-Goldfield allowed me to attend the class as a representative of the media.

You may not be as familiar as you should be with Reiley’s name, but I bet you’ve heard of some of her cookbooks such as Fork Me, Spoon Me: The Sensual Cookbook and Romancing the Stove, both of which attendees received as part of the class. She is also the founder of Life of Reiley, a boutique publishing company for culinary professionals, and the creator of EatSomethingSexy.

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Amy Reiley teaching us about aphrodisiac foods

Attendees of the class were couples except me. Such is the life of a single girl. Regardless, I had a fantastic time and met a lovely couple with whom I shared a table. The wife was from my hometown of Asheville. Small world.

The class consisted of four food and wine pairings, with the recipes being from Reiley’s cookbooks and the wines from Dutton-Goldfield, of course. Chef and Innkeeper Larry Willis of the The Gables Wine Country Inn prepared the food.

As we proceeded through the pairings, Reiley explained to us what makes a food or drink an aphrodisiac. It is typically a food or drink that offers long-term health benefits, such as nutrients our bodies require and/or something that is good for cardiovascular health and blood flow. A few examples include honey (the nutricious nectar of Aphrodite), crabmeat (high protein, low fat), avocado (healthy fat, vitamin E), and oysters (zinc). Aphrodisiacs also often impart immediate physiological effects, as do wine, chile peppers, and ginger, for example. Now about those delectable pairings…

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Honey Carrot Soup and 2015 Chileno Valley Vineyard Riesling

Pairing #1: Honey Carrot Soup and 2015 Chileno Valley Vineyard Riesling, Marin County
One of the reason’s I love Dutton-Goldfield is because of the beautiful Alsatian-style wines they produce. The riesling’s lively acidity and citrus and stone fruit flavors tamed the sweetness of the soup ever so gently, as well as cleansed my palate for every sumptuous spoonful.

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Afternoon Delight Crab Salad and 2014 Dutton Ranch Rued Vineyard Chardonnay

Pairing #2: Afternoon Delight Crab Salad and 2014 Dutton Ranch Rued Vineyard Chardonnay, Green Valley of Russian River Valley
As as some of you may know, I am not typically a fan of California chardonnay, but this pairing left me wanting more in every way. This cool-climate chardonnay was luscious, yet also bright. Combined with the salinity of the crab and capers, the creaminess of the avocado, and the textured crunchiness of the apples, this was my aphrodisiac moment of the class. I took tiny bites and sips to prolong the deliciousness. I brought home two bottles of the chardonnay and I’m ready to make this crab salad for someone special. Oh, yes.

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White Truffle Scented Wild Mushroom Risotto and 2014 McDougall Vineyard Pinot Noir

Pairing #3: White Truffle Scented Wild Mushroom Risotto and 2014 McDougall Vineyard Pinot Noir, Fort Ross-Seaview
This was the first rice recipe I’ve eaten in over five months. Oh, my. The velvety risotto coated my mouth, while the intensity and earthiness of this pinot noir gave way to sensual euphoria. This, my second favorite pairing, felt like comfort food, like home, and I imagined curling up beside someone and sharing this exquisite pairing together in front of a warm, crackling fire.

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Devil’s Gulch Ranch Pork Albondigas and 2014 Devil’s Gulch Vineyard Pinot Noir

Pairing #4: Devil’s Gulch Ranch Pork Albondigas and 2014 Devil’s Gulch Vineyard Pinot Noir, Marin County
You had me at pork and pinot noir from the same farm, no less, right out of the gate! I mean, how could one go wrong? The acidity of the wine and sauce was a match made in heaven. And this pinot noir, for goodness sake, showed layers and layers of vibrant berry fruit and complex spices for days. I didn’t want this pairing to end.

As we progressed through the class, which I was sad to see end so quickly, I thought often about my Fit Body Boot Camp meal plan, which isn’t just good for me and has helped me lose lots of weight in just over five months (52 pounds as I type this!), but also contains many aphrodisiac foods. Now that’s a slam dunk: great health, improved body shape and image, AND increased libido. Now if only I could find someone with whom to try some of these recipes and wines…

#EatAndDrinkSomethingSexy!
Beth

 

Dutton-Goldfield Winery

2013 Cherry Ridge Vineyard Dutton Ranch Syrah
2013 Cherry Ridge Vineyard Dutton Ranch Syrah

Once you visit Dutton-Goldfield Winery in the Russian River Valley, you understand the significance of the phrase ‘cool climate’ with regard to winegrowing and winemaking. It is indeed quite chilly in the mornings, with moderating breezes throughout the day. I must confess that if I were not living in the Napa Valley, I would love to call Sebastapol and the Russian River Valley home.
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