Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 

Frey Vineyards

TOP

Frey Organic Wine Blog

Eliza Frey
 
January 31, 2013 | Eliza Frey

Pairing Wine with Spicy Foods

We live in a time where we have access to almost all cuisines from across the globe and wine is no longer being overlooked as a compliment for spicy or ethnic foods.  In the past spicy food wine pairings were limited to white wines but there are wonderful options among rosés and reds.  For spice loving foodies it’s time to start sipping outside the box!

Spicy foods are as varied as the wines they can be paired with.  Low alcohol wines are best for the spiciest dishes, since spice can accentuate alcohol and make high alcohol wines taste hot and abrasive.  Spice can also enhance the astringency of tannins in wine, so heavy red wines are not a good choice with fiery dishes.  The spice of ginger, with citrus and lemongrass, is balanced well by wines with crisp acidity and floral aromas, like Sauvignon Blanc and other aromatic whites.  Savory spice like garlic, onions, oregano, sage and rosemary are right at home with deep spicy reds like Zinfandel and Petite Sirah.   Brown, earthy spice like cumin, coriander and cardamom are best paired with earthy Syrahs and low tannin Merlots.

Below is a list of Frey wines that are best served with spicy fare, and pairing suggestions that will highlight both the food and wine.

Frey Organic Rosé – The floral acidity of our rosé is great with sweet and spicy foods like southern barbeque, Jamaican Jerk spice or Tom Kha Thai coconut soup with lemongrass, galangal (ginger’s spicy cousin) and chilies.

Frey Organic Gewurztraminer – The spicy aromatic nose of gewürztraminer is slightly sweet.  We enjoy it with ginger flavored stir-fries and coconut curry dishes with kefir lime.

Frey Organic Sauvignon Blanc – Our Sauvignon Blanc is grown in a warm climate and has tropical aromas and flavors with not too rigid acidity.  We recommend it with the cilantro, lime and zest of Mexican and Southwest dishes.

Frey Organic Pinot Noir – Wonderful with spicy Baja fish stew (see our recipe below!), chile verde sauce or basil and eggplant sautéed with garlic and hot peppers.

Frey Organic Zinfandel – Zinfandel has a naturally fruity and spicy character that lends itself to ethnic foods.  Great with garlicky dishes like Shrimp Diablo, spicy meat dishes and sautéed pardon peppers.

Frey Biodynamic Chardonnay – The roundness of Chardonnay can cut through the spice and smoke in chipotle sauce.  Since Chardonnay is a full bodied white wine it can stand up well to dishes that include chicken or other poultry.

Frey Biodynamic Syrah – The spicy notes of Syrah go great with Indian and Middle Eastern dishes with warm spices like cumin, coriander, fennel or cardamom. The wine’s earthiness is great with the lentils, chickpeas and potatoes often found in such fare.

Frey Organic Petite Sirah – Petite Sirah is known for its peppery character and is a great choice for heavier, tomato based dishes like spicy tomato gratin, or spicy chutney with grilled lamb.

As with all wine and food pairing, at the end of it all we should drink and eat what we love.  Combine what sounds good to you, and always remember to try new dishes with wine and food – in moderation of course. 

Cheers and Bon Appetite!

(Copyrighted © Eliza Frey, Frey Vineyards, 2013. All right reserved.)

Time Posted: Jan 31, 2013 at 10:22 AM
Frey Vineyards
 
January 30, 2013 | Frey Vineyards

New Release: Frey Biodynamic Field Blend

Frey Vineyards 2011 Field Blend was crafted specifically for Whole Foods customers.  Our goal with Field Blend was to produce a Biodynamic® example of terroir at its finest expression, where soil, varietal character, and vintage culminate in an authentic representation of our vineyards.

Frey Biodynamic Field Blend bottleField Blend is graced with a subtle nose of red currant, a hint of star anise, iron, and rose hips.  The flavors lend themselves to an available freshness showing dewberry, white pepper, red beet, and a touch of licorice.  The finish is balanced with apricot, kola nut, and cherry bark.  While 2011 presented a challenging growing season for much of Northern California, it also prompted us to take a creative approach with some unconventional blends.  For Field Blend, we took the best of our estate-grown grapes, starting with our Syrah for composed structure, melding it with our Zinfandel for added spice, and rounding everything out with our soft, plummy Merlot.  Field Blend pairs harmoniously with grilled flank steak with olive sauce, paella with spicy sausage, or penne with porcini mushrooms.

The Field Blend label was designed by our wine club director, Nicole Paisley Martensen.  It incorporates a collage of vintage astrological charts and farmers’ almanacs, evoking the origins of Biodynamic farming and its founder, Rudolf Steiner, along with photographs of grapevines and tractor treads at Frey Vineyards.

Eliza Frey
 
January 30, 2013 | Eliza Frey

Spicy Baja Seafood Stew

This is a hearty, warm soup for cold winter nights!

Spicy Baja Seafood Stew
Spicy Baja Seafood Stew. Pairs great with many wines!

It's a very easy stew to make with minimal prep and cook time, about 30 minutes.   A wine friendly dish!  The fish and spice make it a great match for a young chardonnay, rosé or aromatic white wine, while the tomato and herb components pair well with a light to medium red wine like our organic Pinot Noir or Zinfandel.

Serves four to six.

Ingredients:
Olive Oil
1 medium yellow onion
1 large potato
1 green or yellow bell pepper
1 jalapeno pepper
1 quart fish stock, canned or homemade
½ cup Frey Organic Pinot Noir or Biodynamic Chardonnay
1 quart diced tomatoes with sauce
¼ cup tomato paste
6 large sustainably harvested prawns
1 ½ pound fillet of cod
Optional clams or mussels
Few pinches dried oregano
Few pinches dried basil
1 pinch red pepper flakes
Three cloves minced or pressed garlic
Salt and pepper to taste
Garnish with sliced avocado, lime wedge and cilantro

Directions:
Put the oil into a large thick-bottom soup pot with the onions and simmer until the onions are translucent, about 5 min. 
Chop sweet peppers into small cubes and jalapeno into small pieces.  You can remove the seeds from the jalapeno if you want the soup to be mild, or leave a few in if you want to turn up the heat. 
Cut the potato into large cubes. 
Add the chopped peppers and potatoes and cook until the potatoes are barely tender. 
Add the fish stock , tomatoes, tomato paste and wine and cook until potatoes are tender.
While the potatoes are cooking, shell the prawns and cut the fish into large chunks.
Once potatoes are tender, add prawns, fish, oregano, basil, pepper flakes and garlic.  Cook for 5-10 minutes until the prawns turn pink and the fish is flaky and opaque.
Add salt and pepper to taste.
Ladle into bowls and garnish with sliced avocado, lime wedge and cilantro.
Serve with crusty toasted bread with olive oil, or quesadilla and green salad with citrus dressing.
Enjoy with your favorite Frey Organic red or white wine, as this dish goes well with both!  We recommend Frey Organic Pinot Noir, Biodynamic Chardonnay or Zinfandel.

Katrina Frey
 
January 28, 2013 | Katrina Frey

Sacred Agriculture – Part 1

When I heard the words “Sacred Agriculture,” the first thing that popped into my head was that I was raised by a mother who believed in fairies.  I’d like to tell you how those fairies led me to Biodynamics and eventually to the beautiful land in Mendocino County in Northern California that was to become Frey Vineyards. My mother discovered her fairies in the woods and brooks of Vermont, but managed to find them again in the perennial garden she created in the backyard of our little house in Holland, MI. 

Katrina Frey's with dad, mom, sister.

I would spend hours nose down in the lilies of the valley under the lilac bush daydreaming about the hidden intricate world of the fairies and sometimes spotting evidence; a broken stem or little flower caps strewn upon the ground were signs of a night of wild revels.

But eventually I grew up, went to a Quaker College, became a Vietnam War activist and a hippie and moved to California, and generally got distracted from the fairies. Still, I managed to spend parts of each summer working with my grandfather in his perennial garden.  He would chat with his garden and ask it what it wanted him to do next. I came to see the dozens of beds as a responsive and living being.  By now I was seriously considering a career in the nursery business, so when I heard about a Biodynamic Agriculture conference at High Mowing Waldorf School in New Hampshire, I decided to check it out. I was thunderstruck with the beauty of a display of sensitive crystallization images. 

Sensitive crystalization detail
Sensitive crystallization provides the viewer with a visual preview of the unique fingerprint possessed by a given substance.

The deep, hidden, exquisite intricate order thrust me back into the land of fairy and I vowed to learn more about Biodynamics.

Returning to California, I apprenticed with Alan Chadwick.  Fellow apprentices were Jonathan Frey, who was to become my husband, and Chris Tebbutt of Filigreen Farm in nearby Anderson Valley

Alan Chadwick
Alan Chadwick raspberry pruning demonstration.

Chadwick saw man’s central occupation as a gardener and farmer, always giving back to the land selflessly and being rewarded with the glorious abundance of nature. He taught us the French Intensive Biodynamic method, lectured on Rudolf Steiner, introduced me to the Revolutionibus, the rhythms of the cosmos, the Archangels and the elemental beings.  My fairies were back.

After a year and a half of apprenticeship, Jonathan and I got married and moved to the Frey Ranch in Mendocino County and started to lay the groundwork for Frey Vineyards.  Today we have grown from 100 to 1000 acres. 

Frey Vineyards from above
Frey Vineyards in Redwood Valley, California

We farm 140 of the 1000 acres with the vineyards meeting the edges of the forest.  At Frey Vineyards we delight in the biodiversity of our land, whether it be the native wildlife in our forestland, the cover crops replenishing our soil, or the multi-talented four generations of the Frey Family who live here.  Each of them has their unique experience of SACRED AGRICULTURE.

Members of the Frey Family
Clockwise from top left: Luke Frey; Johnny Frey; Karla, Rob & Leora Gitlin; Matthew Frey.

Luke Frey, my brother-in-law, has made it his job to produce all of our Biodynamic preparations and to care for our farm animals with great devotion. He is a master prep maker, studying with Hugh Courtney at the Josephine Porter Institute and completing Dennis Klokec’s Consciousness Studies Program.

We have a lot of hard-core gardeners on the ranch.  My son Johnny, seen here double digging our garlic bed, is a devotee of Yogananda, who saw God in all mankind and taught man to seek for meaningful work and then perform it in a sprit of gratitude and service.

Karla Frey’s garden anchors her to the Jewish cycles of celebrations.  The Sukkat festival reminds us that God will provide for man’s needs and man in turn must be grateful.

Brother-in-law Matthew married Sandra from Bolivia and has embraced the Inca philosophy of no separation between man and nature. Matthew’s garden is his sense of connection.  He says,  “If I’m late at planting it, it calls me.  I save my seeds and somehow they know me the next year.  Every time I add a garden vegetable to my meal, it becomes a part of me and keeps my body and mind and spirit balanced.”

As you can see, we have a beautiful rainbow of philosophies about SACRED AGRICULTURE.  At the same time Frey Vineyards is a big business selling 92,000 cases of wine across North America, Europe and Asia.  So how do we communicate our agricultural practices to our customers?

Stay tuned for the second part of Katrina’s article on Sacred Agriculture in our Spring Newsletter.

Molly Frey
 
January 27, 2013 | Molly Frey

Giving wild honeybees a chance

Surrounding our estate organic and biodynamic vineyards are woodlands and forests that harbor wildlife and sustain local biodiversity, including the wild honeybee. This vital pollinating insect is suffering worldwide from colony collapse disorder, widely believed due to it's extreme sensitivity to modern pollutants, including agricultural pesticides, that weaken their immune system. So last year when we spotted a hive in need of help right at the edge of our Petite Sirah vineyard, we quickly gave them a hand.


The hive was located inside this fallen fir tree.

The bees had their home high up in a fir tree, inside the rotted and hollow interior. A windstorm snapped the tree halfway up and the hive fell. Much of it shattered on impact with crushed honeycombs seeping across the splintered trunk. We were tempted to eat some of the honey, but this food was vital to the bees if they were to survive the rest of the winter, so it was hands off the sweet ambrosia. Luke Frey quickly brought an empty beehive box and put the surviving humming mass of bees in it along with every drop of their precious honey. Then he placed it on top of the fallen tree right next to the old hive.


Here's a short video with some live footage of these beautiful wild honeybees.

It was soon apparent the queen did not survive the fall so a frame with two capped queen cells were put in. We crossed our fingers that the orphaned honeybees would take to their new home and raise a new queen. A few weeks later they were still there! Following the coronation the hive raised a new brood into the spring and summer. But then they were gone! We suspect that they swarmed and made a new hive in an old wine barrel by our Merlot vineyard. It's also possible the colony perished.


Wild honeybees and their shattered, exposed hive.


The location of the honeybee's new hive is circled, next to the Frey Biodynamic Petite Sirah vineyard.