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Other Wines We've Loved

A collection of 52 posts

Celebrating "The New California Wine" with an old California wine

By Robert Haas The New California Wine, by San Francisco Chronicle Wine Editor Jon Bonné and subtitled A guide to the Producers and Wines Behind a Revolution in Taste, is an ode to wineries that are producing wines of place, whether single varieties or blends, often working with organic or

Tablas Esprit and Beaucastel Châteauneuf: Takes Two to Tango

By Darren Delmore As the National Sales Manager for Tablas Creek vineyard, my travels keep leading me to circumstances where I’m asked to compare Esprit de Beaucastel to Chateâu de Beaucastel. “So which wine is better?” I’ve heard many times over, as if there’s a clear right

When Terroir Was a Dirty Word

By Robert Haas Take a look at this picture of the half-bottle of 2010 Meursault from Thierry and Pascale Matrot that my wife, Barbara and I opened for lunch on our little back patio yesterday. We enjoyed lunch outdoors because the temperature at noon was 68 degrees, 20 degrees

Our most memorable wines of 2012

As we move forward into the new year, I asked some of our key team members to reflect a bit on what wines stuck with them from 2012. Some chose Tablas Creek, but most did not (and those who did all chose different wines!). The wines they chose are every

Poulet demi-deuil and Beaucastel: A truffly duet

By Robert Haas The end of fall and beginning of winter is the season that we enjoyed wonderful black truffle dishes during our travels to visit vineyard proprietors in France. Alas, although we have learned to produce fine wines in California, we have not been able to do black truffles

A Summer Dinner in Vermont

By Robert Haas One of summer’s greatest challenges for the Vermont gardener is keeping up with the zucchini production. So we need to find recipes in order to benefit from our garden and, of course, wines to accompany them. Here is an old standby recipe inspired by The Victory

In defense of expensive rosé

A few years ago, I was out to dinner at Villa Creek with friends. Dining at Villa Creek is always a treat because not only is the food terrific, but owner Cris Cherry and GM Erick Cadena always put together a great and reasonably priced wine list that showcases not

A great dinner, an amazing restaurant, and a wine that marks the beginning of Tablas Creek

A great dinner, an amazing restaurant, and a wine that marks the beginning of Tablas Creek

If you are familiar with Bern's Steakhouse, you know it's Mecca for wine lovers. In 2012, at Bern's for a wine dinner with Cesar Perrin, we somehow uncovered the first-ever Haas-Perrin collaboration, from 1967.

A farewell treat: Cesar Perrin presents a Chateau de Beaucastel vertical

We've had the pleasure of hosting Cesar Perrin here at Tablas Creek for the last year. Cesar is Francois Perrin's youngest son, a few years out of enology school in France, and proceeding through a series of apprenticeships at notable wineries around the world while being

How (and Why) to Decant a Wine

One question we get fairly often is whether to decant one of our wines. My typical answer is that most of our wines will benefit from some air when young, though it's more important for some wines than others. And a few of our older red wines have