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Niner News
Amanda Cramer - Winemaker of the Year!
Amanda Cramer wins Winemaker of the Year Award from San Francisco International Wine Competition.
Click here to read the full article.
805 Living Magazine: Taste Wine and Heads Up
Read about Niner wine in the latest 805 Living Magazine.
Click here to read the full article.
99 Seconds with Niner
Our team recently began a new venture on the KRUSH 92.5 with a weekly radio program titled “99 Seconds with Niner”. On this weekly feature our focus is to shed some light on the Niner Wine Estates brand (of course) in addition to our local wine industry and the beautiful Central Coast community that surrounds us. Take a listen at the clips below and be sure to tune into The KRUSH 92.5, the perfect blend.
Spring/Summer 2010 Recipes
Tuscan Strawberry SaladPair with Niner Wine Estates’ 2008 Sangiovese Rosato
Sangiovese is the traditional grape of Tuscany. This time of the year, whether in the Tuscan countryside or along California’s Central Coast, the “pink” version of this wine is perfect to pair with the seasonal produce that can be found in both regions. With its strawberry and cream character, this dry rosato is an ideal match for a refreshing strawberry salad that is perfect for picnics or a starter for a summer meal.
Ingredients:
Preparation: Place the strawberries into bowl and toss gently with the sugar. Take a medium handful of fresh basil with stems removed and roll into a bundle. Cut across the bundle into thin strips and add to strawberries. Take a small bundle of mint and cut the same way as the basil and add to strawberries. Allow to sit for 3 to 5 minutes. Add the vinegar and olive oil, and toss gently again. Set aside to marinate for 3 minutes.
Grate the zest of one lemon and add to the strawberries. Add the juice of one lemon and toss before serving. Place the strawberries in a bowl, and drizzle the balsamic vinegar remaining in the bowl over the strawberries.
Serve the Tuscan Strawberry Salad with a chilled glass of Niner Wine Estates 2008 Sangiovese Rosato and enjoy!
Short Ribs and PolentaPair with Niner Wine Estates’ 2006 Syrah
With its earthy, dark berry flavors, our 2006 Syrah will complement the rich umami characteristics of braised and grilled meats. What could be better than short ribs, with the meat falling off the bone, sitting on top of a creamy buttery gorgonzola polenta?
Ingredients (Short Ribs):
Ingredients (Gorgonzola Polenta):
Preparation (Short Ribs): Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. In a wide and heavy oven-proof pot, heat 2 tablespoons oil over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonful as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off the bones, about 2 hours. Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
Preparation (Gorgonzola Polenta): Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupful if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper. Enjoy with a glass of Niner Wine Estates 2006 Syrah.
Halibut with Red Wine SaucePair with Niner Wine Estates’ 2007 Merlot
Red wine with fish? Are you crazy?! Rules are meant to be broken, especially ones that were flawed from the start. Here is a recipe that should prove once and for all that the old way of looking at food and wine pairings – red wine with red meat and white wine with fish and poultry – is truly outdated.
Ingredients (for fish):
Ingredients (for Red Wine Sauce):
Preparation: In a saucepan, combine the extra-light olive oil and diced pancetta or bacon. Cook over medium heat, stirring well, until the bacon is nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel and set aside.
In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well, for 4 to 5 minutes. Increase the heat to high and add the red wine; bring to a boil and reduce by half, about 4 to 5 minutes. Add the chicken broth, then bring to a boil and cook, stirring well, for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.
Strain the sauce into a bowl and discard all ingredients left in the strainer. Pour the strained sauce back into the saucepan and bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. Stop this process when the sauce is thickened to your liking. (Usually 3 teaspoons of the butter-flour mixture is plenty, but you have more on hand if you need it.) Salt to taste. Keep the sauce warm until ready to serve.
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets. Add the oil to a large nonstick sauté pan and cook over high heat for 2.5 - 3 minutes until it starts rippling. Add the fillets one at a time, reduce the heat to medium, and cook for 2 - 2.5 minutes. Turn the fillets and cook for 3 more minutes. Using a slotted spatula, transfer the fillets to a tray lined with paper, and cover with foil.
Add the butter to a small sauté pan and cook over medium heat until melted. Add the browned bacon or pancetta and gently reheat for a minute or two. Place a serving of the Red Wine Sauce on the bottom of each serving dish, place a fish fillet on top, and decorate with a few pieces of the browned bacon. Serve with steamed Baby Bok Choy and Niner Wine Estates 2007 Merlot. Cheers!
Pistachio Crusted Lamb LollipopsPair with Niner Wine Estates’ 2007 Cabernet Franc
So easy to prepare and served as an appetizer or a main entrée these Lamb Rib “Lollipops” will be the hit for your next gathering of friends and family. A parent grape Cabernet Sauvignon, our 2007 Cabernet Franc offers a softer and rounder presentation of “Cabernet” flavors that will allow the nuances of the lamb to shine through.
Ingredients:
Preparation: Preheat oven to 400 F. Clean off the fat around the handle of the bone so only the “lollipop” of the center cut is on the rib. Season the lamb, arrange in a roasting pan (try to stand them up) and bake for about 30 minutes.
Meanwhile, in a small mixing bowl whisk the mustard and brown sugar together. Using a pastry brush, coat the meat with the mustard mixture then roll each piece in the chopped pistachios. Return to the oven and bake for an additional 25 minutes for medium rare. Cook longer for desired meat temperature. Serve with a hearty of glass of 2007 Cabernet Franc and enjoy!
Niner Mini Dog (with a Citrus Mustard and Mango/Apple Relish)Paired with Niner Wine Estates’ 2008 Sauvignon Blanc, Smoot’s Vineyard
Summertime grilling and Hot Dogs are synonymous in Central Coast Wine Country, but perhaps every once in a while you feel like assembling something a little more elegant. Try this spectacular gourmet Hot Dog recipe paired with our 2008 Sauvignon Blanc, Smoot’s Vineyard. With inspiration drawn from Chef Bradley Ogden at Root 246 in Solvang, CA these light and fresh toppings are sure to impress guests at your next summertime barbeque.
Citrus Mustard – for best results, prepare the day before and leave in the refrigerator to allow all the mustard to set and thicken.
1 – 8 oz. jar of Dijon mustard
Mix Dijon mustard and mayonnaise together. Zest one orange into mixture. Cut orange in half and squeeze the juice from both halves, including some of the pulp into the mustard. Chop about a teaspoon of fresh tarragon and mix in. For best results, prepare the day before and leave in the refrigerator to allow all the mustard to set and thicken.
Mango/Apple Relish
Julienne mangos and peeled green apple with a average length of 2 inches. Thinly slice the red onion to the same length. In a large non reactive bowl, add all your liquids, kosher salt, brown sugar, dry basil and spice seeds and mix until sugar and salt are dissolved. Add your mangos, green apples and onions and let rest in the refrigerator overnight. Before serving, chop a hand full of cilantro and fold into the relish. Drain most of the liquid.
Take your favorite all beef hot dog and top with tangy citrus mustard and mango/apple relish. For spicier combination, use your favorite sausage or hot link instead. Enjoy with a chilled glass of our 2008 Sauvignon Blanc, Smoot’s Vineyard.
Niner Wine Estates in Vintages!
Niner Wine Estates was featured int the Spring 2009 issue of Vintages.
Click here to read the full article. (PDF)
Niner Wine Estates in 805 Living Magazine!
Niner Wine Estates was featured in the May 2010 issue of 805 Living Magazine.
Click here to read the full article. (PDF)
Niner Wine Estates in Paso Robles Press!
Niner Wine Estates was featured in a recent article in Paso Robles Press.
Click here to read the full article.
Niner Wine Estates in The Santa Barbara Independent!
Niner Wine Estates was featured in a recent article in The Santa Barbara Independent.
Click here to read the full article.
Niner Wine Estates on examiner.com!
Niner Wine Estates recently featured on examiner.com.
Click here to read the full article.
Niner featured in New Times!
Niner Wine Estates was featured in a recent article in the Cuisine section of the San Luis Obispo New Times.
Click here to read the full article.
Read the Fall Newsletter!
Click here to read our Fall newsletter.
2005 Fog Catcher – 90 Points from Wine Enthusiast!
We are proud to announce our most recent accomplishment – a 90 point score from Wine Enthusiast’s Steve Heimoff for our 2005 Fog Catcher!
“Here’s a dry, tannic wine, elegantly structured, with deep flavors of blackberries, currants, herbs and cedar. It’s a bit hard and unyielding now, but softens in the glass. Very nice with steak. Now–2011.” -Steve Heimoff, Wine Enthusiast.
With 550 cases produced, the 2005 Fog Catcher is a special blend made by careful selection of what Winemaker, Amanda Cramer feels are exceptional, individual barrels from the Cabernet Franc, Merlot, and Cabernet Sauvignon lots. Aged for eighteen months in 50% new French oak and 50% once-filled neutral oak. The finished blend is 65% Cabernet Sauvignon, 25% Cabernet Franc, and 10% Merlot.
The score is featured in the October 2009 issue of Wine Enthusiast, on newsstands now.
Heart Hill Update — Construction Continues!
Construction continues on the winery building and the hospitality building. The winery has walls, roof, a cement mezzanine, catwalks and we are putting the finishing touches on the winery equipment. Construction is on schedule at this time and we plan to open the doors of the winery in late August 2009 for our first crush! A grand opening of our winery and tasting room is tentatively planned for early 2010. Start planning your trip to Paso Robles Wine Country and join us for the celebration.
Read the Winter Newsletter!
Click here to read our Winter newsletter.
Read the Spring Newsletter!
Click here to read our Spring newsletter.
Niner in the News
Hurrah for syrah Spring 2009 Vintages
For reasons not entirely clear, Paso Robles has become the epicenter for a varietal growers elsewhere in California have trouble marketing.
Niner in the News
Grape Expectations May, 2009
Allison Dana Addison wasn't even a wine drinker to begin with. But when a friend approached her about taking a marketing position with a start-up winery, she saw the chance to use her creative skills and accepted the position. Now she not only enjoys good wine, but is also on a long-term career path that she never plans to leave.
Wine Matters: Paso Robles wines reflect diversity of soil, climate May, 2009
Big red lovers can find plenty of blends to keep them satisfied…with the cabernet franc-blend Niner Fog Catcher ($50) earning praise for their complexity and intensity.
Wine of the Month Club TV
Our 2005 Sangiovese, from our Bootjack Ranch Vineyard on the east side of Paso Robles was recently featured on Wine of the Month Club TV. Check out the link below:
WineOfTheMonthClub.tv - April 2009, Webisode 6
For more information on Wine of the Month Club, please visit www.wineofthemonthclub.com.
Read the Summer Newsletter!
Click here to read our Summer newsletter.
Niner in the News
Paso Robles an up and coming wine region Thursday, July 24, 2008
31 Places to Go This Summer
CLUB 9 Members receive exclusive savings at Hotel Cheval
  Hotel Cheval is a sophisticated and stylish 16 room luxury Inn, located in
downtown Paso Robles, California. Situated in our very own prized food and
wine region, the intimate Hotel Cheval offers well-traveled guests an experience
unlike any other in the area. Hotel Cheval features exceptional personalized
service amidst thoughtfully designed and refined accommodations.
2008 Atlanta High Museum Wine Auction, “The Big Finish”
Niner in the News
Q & A with Amanda Cramer; from St. Paul's to Paso Robles
Amanda Cramer, the celebrated winemaker from the new Niner Wine Estates in Paso Robles, Calif., grew up in Manchester and graduated from St. Paul's School in Concord. Her father, Calvin Cramer, still lives in the city and serves as chairman on the police commission. Cramer will be heading to New Hampshire later this month to participate in Wine Week and the Winter Wine Festival. She took time to tell me about her transition from high school math teacher to California winemaker, her vision for Niner Wine Estates and the plans she and her grape-growing husband have. To read the complete article, please visit http://www.hippopress.com/080117/cover.html.
Her job gives her something to wine about
Because she is the chief wine maker at Niner Wine Estates. To read the complete article written by John Clayton, please visit http://www.unionleader.com/article.aspx?
2007 Olive Harvest
We will be expanding our Niner wine product family with the addition of our own Extra Virgin Olive Oil. When Pam and Dick Niner first purchased the Bootjack Ranch Vineyard, they planted thirty Olive trees of mostly Italian and Spanish specimens. Four years later, we have harvested our first batch of Olive Oil! Check out the pictures below from our first harvest. We are very excited about our newest venture and cannot wait to share it with you.
Niner wines featured on the "What's Cooking with Wine" Radio Talk Show
Niner Wine Estates was recently involved with a radio talk show held at the
mms://wm5.spacialnet.com/ErikHines50277/WCW_ThisWeek.mp3
Heart Hill Update
Harvest 2007 Harvest came early this year, so the team has been very busy in the vineyard and the winery. All of the Sauvignon blanc has been picked, as well as blocks of the Sangiovese, Barbera, and Syrah. Be sure to check back for more pictures of our progress and a complete harvest update from winemaker, Amanda Cramer.
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