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The 2021 Great Sustainable Seafood Tour Recipe Contest is Back | Click Here to Enter Now!

5 Food and Wine Basics, By Tod Kawachi, St. Supéry Estate Chef

There are some important elements to consider when pairing wine with food. These key basics will give you an understanding of how your sense of taste and seasoning can bring wine and food together harmoniously.

 

Announcing: Domaine de l’Ile Rosé from Provence

When you set foot on the island of Porquerolles off the southern coast of France, you forget to put your shoes back on. Perhaps it is because you never quite leave the sea behind as it is always there, mingled with each gust of air and each waft of scrubland. St. Supéry is proud to be the exclusive importer of Domaine de l’Ile Rosé. Find it near you here or on stsupery.com.

Straight Talk with Emma Swain

Wine Spectator
By: MaryAnn Worobiec
April 7, 2021

Black Grouper

Bay House Restaurant

799 Walkerbilt Road

Naples, FL 34110

239.591.3837

 Paired with Napa Valley Estate Sauvignon Blanc

4 Last Minute Gift Ideas for Mom

Why is Mom so hard to shop for? This mother’s day give her a memorable gift. Here are four thoughtful gift ideas and experiences. She told us that she doesn’t need another candle.

Napa Green: How One Sustainability Program Is Working to Save Napa Valley

Vine Pair
By: Tamara Gane
April 8, 2021

Cucumbers Galore

Cucumbers love to grow when it is warm, which makes them a perfect addition to your summer garden! There are many options to choose from; from slicing to pickling cucumbers, round or slender, short or long. You might be eager to get started on planting your seeds, but you should wait until after the last frost. Preferably, a couple of weeks after it has passed to make sure the soil is nice and warm (at least 65 degrees F). To speed up the soil warming process, you can place plastic mulch over the soil.

Grilled Cheese Sandwich Recipe Competition

Happy National Grilled Cheese Sandwich Day. At St. Supéry, we take this holiday seriously. We had an inter-departmental contest to submit the best original recipe, all expertly made by Estate Chef Tod Kawachi and ranked by our panel of esteemed judges: Chef Tod, CEO Emma Swain and VP Winemaking and Viticulture Michael Scholz.

With various choices for bread and types of cheese, not to mention potential additions of condiments, fruit, meat or veggies, the options are endless.

Since Napa Valley is known as a bit of an epicurean hot spot, all of the entries were quite elevated and creative and included a suggested wine pairing.

The judges were impressed by entries of Dollarhide Nectarine and Brie Grilled Cheese Sandwich with Tarragon Butter, a Blue Cheese, Camembert and Pear Grilled Cheese and a Chevre and mozzarella sandwich on brioche bread.  The winning recipe, submitted by the Production department, was one of the more simple preparations – using Model bakery sourdough bread and a combination of four cheeses: muenster, gouda, gruyere cheese and truffled cheese.

Sustainable Farming

All of St. Supéry Estate’s lands have been certified Napa Green since 2008. St. Supéry Estate employs sustainable farming practices on our estate vineyards including integrated pest management, composting, wildlife conservation and more.

St. Supéry Donates to Napa Valley Community Disaster Relief Fund with Sales of its 2020 Napa Valley Estate Sauvignon Blanc

Press Release
St. Supéry
April 1, 2021