The Craig

The Best Parmesan-Asiago Dip

This time around, I'm including a recipe that my Mom whips up for events at our Robert Craig Tasting Room in Downtown Napa. It's best made a day ahead. People always go crazy for this dip or spread and usually ask how to make it.  It's very easy (although you do need a food processor) and goes great with Chardonnay, Cabernet or just about any wine.  We serve it with slices of crusty sour or sweet French bread (baguette-size is best).  Mom usually doubles the recipe and freezes half -- it just seems to get better!

Enjoy! Bryan Craig 

Parmesan-Asiago Dip

1-1/2 cups extra-virgin, cold-press olive oil. A lower-priced brand is fine. (Trader Joe's President's Reserve label is a favorite.)
1/2 lb. Parmesan cheese and 1/2 lb. Asiago cheese (or other hard cheeses), cut into 1-inch cubes
3 cloves garlic, peeled and chopped
2 tsp. fresh oregano or 1 tsp. dried oregano
1 tsp. crushed red pepper flakes
Freshly cracked black pepper
Two green onion tops, chopped

Process olive oil, cheese, garlic, oregano and red pepper in a food processor until cheese is a coarse texture (don't over-process, should still have small chunks).  Add ground black pepper to taste. Best made the day before and refrigerated overnight to allow flavors to mingle. Place in serving bowl and sprinkle with green onions. Serve with sliced French or Sourdough baguettes or crackers. Leftovers can be frozen.

Harvest & The Importance of Teamwork

Well harvest is finally here! All the work and preparation, anticipation and excitement is fulfilled when the first batch of grapes is placed on the scale.

Along with the first grapes comes the realization of the production team's importance in making it all happen. It is not just the “Winemaker” who makes the wine. In fact it is the production crew that has hands, heart and soul invested as much as anyone in the making of fine Mountain Cabernet Sauvignon.

It takes passion to make great wine and we have a great team assembled this year with that one thing in common – passion for making the best wine possible from each grape cluster that arrives on our crushpad.

Let me introduce each of our key players in this year's crush team.

Stephen Tebb, Bob Craig, Sean Donaghue

Sean
Sean Donaghue has worked with Robert Craig for a number of years. He got his start in the tasting room familiarizing himself with the Robert Craig line-up of stellar wines while making friends and endearing himself to all those who meet him. It turns out that Sean is a bit of a “MacGyver” type of problem-solver and is extremely handy around a cellar. He is our “go-to” guy if anything needs repair and can be counted on to do just about any task. In addition, he has an easy going and positive, “can-do” attitude which is priceless in the crucible of harvest.
 

JP
John Paul Formento, who goes by “JP”, joined Robert Craig this Summer. He is our Cellar Master and has responsibility over the day-to-day operation at the Craig winery high on Howell Mountain. JP brings excellent experience having spent time working in the Southern Hemisphere, both in New Zealand and Australia, as well as working crush at Vineyard-29 and as Vintage Assistant for Melka Wines. He is a graduate of UC Davis Dept. of Viticulture and Enology and has a BA in History from UC Santa Barbara. He too has an easy going relaxed nature, yet an eye for detail and an excellent work ethic, which are qualities I can rely on to get the job done and done right.

Bastien
Our harvest intern this year is Bastien Nazaris, who is visiting California from France having recently received his Masters degree from the Faculte’ d’ Oenology at the University of Bordeaux. Prior to arriving in Napa to learn about California winemaking, he worked at a number of Chateaus in the Bordeaux region including Chateau La Louviere, Chateau Rochemorin as well as Chateau Haut- Brion and Chateau La Mission Haut-Brion. With his experience and background in Bordeaux vinifications, along with his eagerness and enthusiasm, I am sure of his positive contribution to the crafting of Robert Craig Cabernet Sauvignon. 

Each one of our crew will play a key role in the success of the 2009 vintage. With our shared vision for producing the best wine possible, I am confident we are going to enjoy a fantastic Harvest Season.

The team’s in place, the winery spotless and the passion, energy and enthusiasm running high – I say “Bring it on”!

Stephen

Editor's Note:  Our winemaker Stephen Tebb is known to many of you, but just in case, you can check out his bio in the "Columnist" section of this blog. Stephen has all the qualities that he finds admirable in his crew - a passion for what he does, a "go-to" guy with a great eye for detail and strong work ethic.  Oh, and he makes terrific wines!