Inside-Sonoma.com Article

Old World Winery 2004 Cabernet Sauvignon

{November 17th, 2010} jamesknight 200 Views - 0 Comments ShareThis

Out in the flatlands of the busy little crossroads town Fulton, neighbor to a seasonally pungent onion field and a dusty heavy equipment lot, Darek Trowbridge is going native. The university-trained winemaker, and scion of a multi-generational winemaking family, makes wine the old way. That means using the vineyard’s native yeast instead of laboratory products, minimal sulfur, and managing fermentations with the heat of the sun or the cool of the shade. And if the name evokes a romantic, simpler time when grapes were trodden under bare feet while the whole village came out to celebrate? Naturally, that’s exactly what harvest looks like at Old World Winery.

The 2004 Cabernet Sauvignon, Two Rock Block ($28) hails from an unlikely, warm spot way out in the coastal hills. Aromas of fig jam, Christmas cake and British-style chutney take the lead; dark, blackcurrant and blackberry fruit just the better side of bitter-tinged should please both European and New World-biased palates; and the top-palate finish is firm and even.

If you’re in the area, there’s an opportunity to check out Trowbridge’s unusual, under-the-radar wines this Thursday, November 18. This second in a series of “Flavor Art” dinners, held in a decorative little tasting room in the winemaker’s backyard, will feature hors d’oeuvres followed by a four-course meal by Chef Helena Gustavsson Giesea. Six wine pairings include a floral, library selection 2002 Zinfandel with maple syrup and chili-glazed turkey breast (of course, I tried to get that recipe pairing for this post–alas, meanwhile, here’s one for the Cab, from last month’s dinner).

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Chewy Mocha Cake – Swedish Brownie Version

by Chef Helena Giesea

Moist, chewy and simply delicious!

8-10 portions

4 Egg
3 Cups Sugar
2 Sticks of Melted Unsalted Butter
1 1/2 Cup All Purpose Flour
8 Tbsp Cocoa Powder
1/4 Cup Espresso Coffee or Strong Coffee
1 Dash Salt

1. Turn oven to 375º F
2. Whisk egg and sugar fluffy
3. Add melted butter and coffee
4. Sift in flour, salt and cocoa powder
5. Fold mix with spatula until even but still fluffy
6. Pour into a greased cake pan with releasable sides
7. Bake for 30-40 minutes until the cake lets go of the sides but still is sticky inside.

Serve with a scoop of vanilla bean ice cream, topped with whipped cream.