' Sequoia Grove Winery - Wine Spectator

December 2018

Sequoia Grove Winery
Stay up to date with Sequoia Grove Winery! 
This year has been filled with exciting firsts and memorable moments here at the winery. We introduced our Terroir Tasting Experience, received several incredible accolades, and made lasting memories in the tasting room and at our wine club events.
We couldn't have done it without your support.
Cheers to a new year and another year of excitement!
Our Favorite 2018 Moments
Napa Valley Wine Tasting
Napa Valley Cabernet Sauvignon

Wine Spectator's Top 100 Wines List
By the time our 2015 Napa Valley Cabernet Sauvignon was selected for Wine Spectator's Top 100 Wines of 2018 list, Sequoia Grove fans had already snapped up all the bottles from the winery. You all knew what a fantastic wine this was before the critics weighed in! The good news is we continue the same commitment to quality every vintage and the 2016 release is now available in our 
web store.

Best Innovative Wine Tourism Experience
Great Wine Capitals Global Network announced the 2019 Regional Best of Wine Tourism winners. Sequoia Grove Winery won best Innovative Wine Tourism Experience for our Cabernet Culinary Challenge, a fun program created by Senior Wine Educator, Dean Busquaert. We’ve flipped the typical wine and food pairing lesson making it hands-on, creative, competitive, and fun. Your goal: create the most appetizing, creative, Cabernet-complementing crostini ever! Email us to book this activity.

In Case You Missed It
Winemaker Dinner
Saturday, December 8th, a small group of members joined Winemaker, Molly Hill, for an elegant, multi-course holiday dinner prepared by Winery Chef, Britny Maureze.
Guests enjoyed a spectacular meal alongside a flight of our small production and Single Vineyard wines, including Cambium from 2009 & 2010.
Stay on the lookout for future events. We can't wait to see you at our next dinner!
A Tasty Way to End 2018!
Wine and Short Ribs Recipe
Braised Short Ribs with Creamy Polenta, Brussels Sprout Leaves,
Pomegranate Seeds, and Crispy Shallots
  • 2 pounds short ribs, cut into desired portion size (about 6-8 potions)
  • Olive oil for browning
  • 2 medium carrots, sliced into coins
  • 1 medium onion, thinly sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 3 cups dry red wine
  • 3 cups low sodium beef or chicken stock
  • Salt and pepper
Preheat oven to 275 F degrees. Season short ribs with salt and pepper. Heat oil in a large heavy skillet (cast iron or a Dutch oven). Sear meat on all sides and transfer to a bowl. In the same pan, add carrots, onions, celery, and garlic and cook until deep brown and beginning to soften. Pour wine into pan and make sure to scrape up all the brown bits stuck to the bottom. If using a Dutch oven with a tight fitting lid, add short ribs back in along with the herbs and stock. Cover with lid. If using a skillet, pour contents into a deep baking dish along with ribs, herbs, and stock and cover tightly with foil. Braise in the oven for about 6 hours. Meat should be very tender. Remove from oven and allow to cool to room temperature so short ribs reabsorb juices from the braise. When cool, remove ribs from the liquid, strain into a sauce pot (reserve a little to pour back over the ribs for reheating), and reduce until it becomes a thick, glossy sauce. Bring the ribs back up to temp (either in the oven or on the stove top), and serve with a generous spoonful of the reduced braising liquid. 
Wine and Creamy Polenta Recipe
Wine and Brussels Sprout Recipe
Creamy Polenta
  •  2 cups water or your preferred broth
  • 2/3 cups dry polenta
  • Zest of 1 lemon
  • Zest of 1 orange
  • Salt to taste
  • ½ cup heavy cream
  • ½ cup pecorino cheese
In a medium saucepot, bring water or stock to a boil, whisk in polenta, immediately turn heat down to low and cover tightly with a lid. Whisk polenta every 5-7 minutes to make sure it doesn’t stick to the pot.  Allow to cook for about 30 minutes, then add in zest, cheese, cream, and salt. Mix until smooth. Adjust seasoning and creaminess to taste.
Brussels sprouts with pomegranate seeds
  • 1 pound Brussels sprouts
  • ¼ cup pomegranate seeds
  • Olive oil
  • Salt and pepper

Cut the base off the sprouts and peel the leaves apart. In a medium skillet, heat 2T olive oil over medium heat.  Saute leaves, gently tossing, until bright green and beginning to wilt, about 2 minutes.  Season with salt and pepper. Serve alongside polenta and short rib, sprinkled with pomegranate seeds.
Fried shallots
  • 1 large shallot, thinly sliced, rings separated
  • ½ cup flour
  • Salt
  • 1 cup vegetable oil
Heat oil in a small skillet to 300 degrees. Dust shallots in flour, shaking off excess. Fry shallots until golden brown, drain on paper towels and dust with salt. Serve atop short rib.
Try this recipe at home or taste Chef Britny's version from the new seasonal
Winter Menu in our Chef's Table experience.

*Due to popular request, we are maintaining our promotional harvest pricing of $75/club and $95/retail into January. Please note, the current winter hours for the Chef's Table experience are limited to the 12:30 PM seating, Thursday through Monday.
New Year, New Face
Sequoia Grove Staff
Please join us in welcoming Dakota Moffitt, our Social Media and Digital Marketing Coordinator! Sequoia Grove was the first winery she visited when she first moved to Napa three years ago, so she's excited to be part of the team! Her favorite wine is the 2014 Stagecoach Vineyard Cab paired with a juicy steak and a side of truffle & rosemary seasoned potatoes. Currently, she can't get enough of Dierks Bentley's Burning Man ft. Brothers Osborne and you can always find her watching sports, weightlifting, going to concerts, kayaking, and going on road trips with her two dogs. You can reach her at dmoffitt@sequoiagrove.com
Connect With Us
Wine and Music Pairing
Check us out on Spotify! 
Sometimes it's hard to define exactly what separates a good party from a great party. Even if you don’t immediately notice it, music and of course, great wine, set the entire tone for the party. Whether the music is softly playing in the background, or you have a rocking dance floor, we've created the perfect New Year's playlist

Sequoia Grove Instagram

Follow us on Instagram! Be sure to follow along for special behind the scenes stories, live updates, and an insider's look at daily life here in Napa Valley. We'll be spilling the beans on some of Northern California's best kept secrets when we aren't busy showing you how our wine gets made! Follow here ->
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Sequoia Grove Website

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